Food Thread: Pork Ribs And Bacon...A Match Made In Heaven...And Posole!

Pairing foods can be loads of fun, especially when one stumbles upon an interesting combination that at first glance is sort of odd, but ends up working out really, really well.

In this case it is Broccoli Rabe sauteed with garlic served with pork ribs. It works because...well...both foods taste good, but also because the slight bitterness of the broccoli rabe is a very nice counterpoint to the sweetness of the ribs (I finish my ribs on the grill with a sprinkle of brown sugar or honey and more of my dry rub). it also has textural and color contrast, so it's pretty much a win in every category.

The problem with this sort of overthinking of cooking is that while it appeals to my obsessive-compulsive side, it's also a big waste of time in many cases. I can't think of a vegetable or side that wouldn't go well with pork ribs, and that is true of lots and lots of dishes.

For instance, I think that pork ribs with a side of bacon is an excellent pairing. Or, for that matter, bacon with a side of pork ribs. or you can get really weird and it will still work. Beef ribs with a side of pork ribs!

******
Here is my yearly admonition to keep it simple during Thanksgiving. That doesn't mean that you can't make your favorite multi-step green-bean casserole recipe, with home-grown fried onions and heirloom beans and nutmeg you harvested yourself from the South Seas. And by all means make more of everything than you and your entire block can possibly eat in a week.

But the point is to enjoy your friends and family, and getting stuck in the kitchen prevents you from doing just that...unless your horrid second cousin with the goiter and the hard-left politics is coming. In which case...

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Finally! That teasing layabout Jack Sucio who served glorious posole at the recent Texas Moron Meet-up has finally come through with the recipe. Yes...threats of violence were involved, but I will stoop to everything in pursuit of good food, and this was very good food!

Here is a PDF of the recipe, which I have not tested. So if Jack Sucio has left out some vital ingredients or steps just because, then blame him!

******
Commenter "Papa Boule" has a couple of suggestions!

Wondering about 2 things possibly you could do:
A pot roast event. I like pot roast. It's so American. (Spare me the Dutch oven and historical references -- we saved pot roast from European corruption and slavery just as we saved Western civilization before those ponces tore it all up with their world wars).

More "dinner for a dime" stuff -- depressing, but with the economic conditions coming in the next 5-10 years (not even the Return of the Trump can fix the mess "FJB & Crew" is putting America in), both useful and necessary.

And he put his money where his mouth is by providing his own pot roast recipe. It's a classic, which is not a criticism. On the contrary, there is a reason why some recipes have survived as classics...because they work!
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I'm one of those stubborn people who refuses to laugh at Seinfeld.

But some of you might, and commenter "Doof" sent this link on the off chance that some of you enjoy the show.

Seinfeld: The 14 Best And Funniest Food Moments From Throughout The Series

I'm being a bit hyperbolic...I guess it is funny at times, but I think it is admired more for being different than for being funny.

******
One of the maddeningly irritating things about too many food writers is their insistence on reporting food trends as if those trends are the arbiters of good food.
Congrats to Avocado, You're Allowed to Be Normal Now
Gee...thanks for the permission to treat avocados just like we treat every other food. This really is a silly article, but it exposes the conceit of food writers who think they drive taste, rather than the more obvious and rational explanation that as ingredients and techniques are discovered by professional and amateur cooks, we decide whether we like or dislike them.

Kale...I'm looking at you!...or dozens of other foods pushed relentlessly by desperate writers and editors. They can criticize avocados all they want, but there is a reason people eat them; they taste good.

[Hat Tip: redc1c4]

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This is from a mostly-mail-order Italian deli that has pretty good prices on some things, and an amazing selection of stuff that can be difficult to find. But I'm not touting them for that, because many people have access to products via the internet that were impossible to find just a few years ago.

Here are some fun recipes for fall using pasta...something I don't find autumnal, but hey, whatever floats your boat.

10 Cheesy Baked Pasta Dishes for Fall

There are some hipster ingredients that irritate me just a bit. Kale. KALE? What the hell is kale doing in pasta?

But for the most part these are solid recipes that can be modified for personal preference...like swapping out the kale and adding bacon.

******
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

(Jump to bottom of comments)

1 Banana bread

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 03:59 PM (R5lpX)

2 Yeah Buddy!

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:00 PM (R5lpX)

3 Burritos tonight, have ripe Anaheim peppers from garden

Posted by: Skip at November 14, 2021 04:00 PM (2JoB8)

4 Maybe some dried ground Jalapeños too

Posted by: Skip at November 14, 2021 04:02 PM (2JoB8)

5 I have tried the ribs and bacon thing, I just can't make it come out right.

Posted by: Mister Scot (Formerly GWS) at November 14, 2021 04:02 PM (bVYXr)

6 Whole tenderloins at Sam's are down to $14.85lb from $18.85 just a month ago.

Posted by: rickb223 at November 14, 2021 04:02 PM (OCTRt)

7 Smashed rutabaga makes a nice side dish.

Posted by: grammie winger at November 14, 2021 04:03 PM (45fpk)

8 I have tried the ribs and bacon thing, I just can't make it come out right.

Posted by: Mister Scot (Formerly GWS) at November 14, 2021 04:02 PM (bVYXr)

Be strong. Try again!

Posted by: CharlieBrown'sDildo at November 14, 2021 04:04 PM (Q9lwr)

9 Just finished baking two loaves of banana bread. Tasty.

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

10 Smashed rutabaga makes a nice side dish.
Posted by: grammie winger at November 14, 2021 04:03 PM (45fpk)

Yes! I also put them in my beef stew. Better than potatoes, although I also include the taters in my stew.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:06 PM (R5lpX)

11 I always make chili when the first snowflake falls. Big pot simmering on the stove now.

Posted by: Duke Lowell at November 14, 2021 04:06 PM (kTF2Z)

12 The grands are making ribs - oven baking them.

They are really getting better at cooking. I'll make a big fuss over them - good or not.

Thanks Jak for the recipe!!

Posted by: Tonypete at November 14, 2021 04:06 PM (mD/uy)

13 Thank you for the PDFs.

At the risk of inciting a flame war:
I'd like to know what cut of beef is best for steaks.

Posted by: AZ deplorable moron at November 14, 2021 04:07 PM (ONPYd)

14 Ribeye

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:07 PM (R5lpX)

15 >>keep it simple during Thanksgiving

Amen!

Posted by: Lizzy at November 14, 2021 04:08 PM (bDqIh)

16 I think I need to make my annual pumpkin stew-stew cooked in a pumpkin with a dark beer.

Posted by: Brother Northernlurker at November 14, 2021 04:08 PM (Fy1bl)

17 I usually smoke the Ribeye roasts; but, that's a good idea... Cut steaks out of one half.

Posted by: AZ deplorable moron at November 14, 2021 04:09 PM (ONPYd)

18 Ribeye
Posted by: That Guy What Always Says Yeah Buddy

Oh yeah!

Posted by: Tonypete at November 14, 2021 04:09 PM (mD/uy)

19 Grammie, I love mashed rutabagas. And it's a traditional Thanksgiving side dish.

Posted by: JuJuBee at November 14, 2021 04:09 PM (mNhhD)

20 Please explain the difference between rutabagas and turnip.

Posted by: Brother Northernlurker at November 14, 2021 04:10 PM (Fy1bl)

21 I've found that a 1/2 pound grilled beef burger pairs well with either bacon or ribs. If you grind up smoked brisket and braised short ribs to make that burger, it works even better with the bacon.

Posted by: Roy at November 14, 2021 04:10 PM (Ti+Tv)

22 Ugh, just say no to kale.

Posted by: JuJuBee at November 14, 2021 04:10 PM (mNhhD)

23 Lately, when buying a standing rib roast, I have them cut the bone off and slice it into steaks. I also keep the bone. There's enough meat left for some beef ribs.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:11 PM (R5lpX)

24 Please explain the difference between rutabagas and turnip.

Posted by: Brother Northernlurker at November 14, 2021 04:10 PM (Fy1bl)

One is Swedish.

Posted by: grammie winger at November 14, 2021 04:11 PM (45fpk)

25 At the risk of inciting a flame war:
I'd like to know what cut of beef is best for steaks.
Posted by: AZ deplorable moron at November 14, 2021 04:07 PM (ONPYd)

Let's see. Ribeyes, T-bones, New York Strip, Filet Mignon.

Hope that helps.

Posted by: My Mom at November 14, 2021 04:11 PM (ZSK0i)

26 Rutabagas = yellow turnips

Turnips = white turnips

Posted by: JuJuBee at November 14, 2021 04:11 PM (mNhhD)

27 Sock off.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 04:11 PM (ZSK0i)

28 Smashed rutabaga makes a nice side dish.

Posted by: grammie winger at November 14, 2021 04:03 PM (45fpk)

Maybe in your neck of the woods
..

Posted by: CharlieBrown'sDildo at November 14, 2021 04:12 PM (Q9lwr)

29 I just like rutabagas better, myself.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:12 PM (R5lpX)

30 22 Ugh, just say no to kale.
Posted by: JuJuBee at November 14, 2021 04:10 PM (mNhhD)

Kale is a good substitute for dental floss. For instance, you can use kale to remove the kale from between your teeth.

Posted by: Roy at November 14, 2021 04:13 PM (Ti+Tv)

31 A couple of easy Thanksgiving recipes:

The Silver Palate's mashed potatoes -- you can make them ahead ten heat up in the oven. They are divine: https://tinyurl.com/u7jpae3b

My mom's beloved spinach souffle: Buy 2 Stouffer's frozen spinach souffles, pop them out of the packaging and chop into ~1.5" cubes, place the cubes in a casserole and heat as directed on the box. Voila!

Posted by: Lizzy at November 14, 2021 04:13 PM (bDqIh)

32 Maybe in your neck of the woods
..

Posted by: CharlieBrown'sDildo at November 14, 2021 04:12 PM (Q9lwr)

Hey! I know how to make it. That counts for a lot.

Posted by: grammie winger at November 14, 2021 04:13 PM (45fpk)

33 Thanks CBD. Isn't layabout part of the Horde way?

Posted by: Jak Sucio at November 14, 2021 04:13 PM (jvt6t)

34
Let's see. Ribeyes, T-bones, New York Strip, Filet Mignon.

Hope that helps.
Posted by: ABA

Yeah... that list is part of the problem...

Posted by: AZ deplorable moron at November 14, 2021 04:13 PM (ONPYd)

35 >>Kale is a good substitute for dental floss. For instance, you can use kale to remove the kale from between your teeth.

Kale is a nice part of a garden. As in landscaping. Let someone else eat it.

Posted by: Lizzy at November 14, 2021 04:14 PM (bDqIh)

36 I have a 2.5 lb center cut pork loin roast. Prob gonna boil it in a plastic bag as nurse would say

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 04:14 PM (WF/xn)

37 The Silver Palate's mashed potatoes -- you can make them ahead ten heat up in the oven. They are divine: https://tinyurl.com/u7jpae3b

Posted by: Lizzy

Interesting - I've been making a very similar version for years and didn't know Silver Palate did it.

The key is the three fats; Butter, cream cheese and sour cream.

Posted by: Tonypete at November 14, 2021 04:15 PM (mD/uy)

38 I have my butcher cut me the biggest '7-bone chuck' she can find for my pot roast. I salt and pepper, brown thoroughly, remove from pot, caramalize some chunky carrot, celery and onion, garlic last. deglaze with broth and a little wine, add the roast, bring liquid up halfway, braise covered at 325 for 4 hours (or until fork tender.) Turning every 30 minutes. Defat the jooses, thicken sligjtly back on the stove. Pass the taters and a nice stiff spurdough bread with buttuh!!!!

Posted by: Cicero Kaboom! Kid at November 14, 2021 04:15 PM (TRGyz)

39 At the risk of inciting a flame war:
I'd like to know what cut of beef is best for steaks.
Posted by: AZ deplorable moron at November 14, 2021 04:07 PM (ONPYd)

You can cut almost any of the primal cuts into steaks. The brisket and plate may be too tough, but you can marinade those.

Posted by: Roy at November 14, 2021 04:15 PM (Ti+Tv)

40 I find using copious amounts of coconut oil when you initially sauté the kale helps slide it out of the pan into the garbage.

Posted by: AZ deplorable moron at November 14, 2021 04:15 PM (ONPYd)

41 Isn't layabout part of the Horde way?

Posted by: Jak Sucio at November 14, 2021 04:13 PM (jvt6t)

Of course!

Posted by: CharlieBrown'sDildo at November 14, 2021 04:16 PM (Q9lwr)

42 Yesterday was cold and dreary football Saturday, which is a great time to fire up the stove. Made a pot of chili and some cornbread.

I ate like it was Thanksgiving. Have hardly eaten anything today, as a result, but I just started getting hungry.

I'm making apple crisp for dinner.

Posted by: April -- dash my lace wigs! at November 14, 2021 04:16 PM (OX9vb)

43 >>The key is the three fats; Butter, cream cheese and sour cream.

Yes - so creamy! And why be bothering with the mashed potato prep on Thanksgiving day - so much easier to have them in the fridge waiting to be heated up.

Posted by: Lizzy at November 14, 2021 04:16 PM (bDqIh)

44 Thanks to Jak Sucio for the Pozole recipe and to CBD for sharing it with us! I've dutifully downloaded it and saved it to my folder of recipes that I may or may not make in the future...

Posted by: "Perfessor" Squirrel at November 14, 2021 04:17 PM (K5n5d)

45 Yeah... that list is part of the problem...
Posted by: AZ deplorable moron at November 14, 2021 04:13 PM (ONPYd)

In my neck of the woods, I overlap that Venn set with whatever looks good in the meat case at the local Albertson's. Too often, that results in a null set. Sometimes I get one of the four.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 04:17 PM (ZSK0i)

46 I'm making apple crisp for dinner.
Posted by: April -- dash my lace wigs!

Nice - I made two monster pans yesterday. The kids ate the hell out of it.

Posted by: Tonypete at November 14, 2021 04:17 PM (mD/uy)

47 Real dark green kale is perfect for lining your Easter baskets.

Posted by: Roy at November 14, 2021 04:18 PM (Ti+Tv)

48 Thanks Tonypete! I have left nothing out, fairly simple.

Posted by: Jak Sucio at November 14, 2021 04:18 PM (jvt6t)

49 At the risk of inciting a flame war:
I'd like to know what cut of beef is best for steaks.
Posted by: AZ deplorable moron

Tenderloin, aka filet minion. Medium rare.

Posted by: rickb223 at November 14, 2021 04:18 PM (OCTRt)

50 I'd like to know what cut of beef is best for steaks.

Posted by: AZ deplorable moron at November 14, 2021 04:07 PM (ONPYd)

Bone in NY strip

Posted by: Javems at November 14, 2021 04:18 PM (8ZASj)

51 Might have to try the posole.

I'm being a bit hyperbolic...I guess it is funny at times, but I think it is admired more for being different than for being funny.

My favorite Seinfeld moment was when Kramer went to lean on the curved corner in Calvin Klein's office and toppled over.

Left a smear (schmear?) of makeup on the wall.

You have to look for it.

Posted by: Golfman at November 14, 2021 04:18 PM (nUtip)

52 Tonypete, I don't like leftover apple crisp, because the topping gets soggy. So I make two single servings in some little oven-proof dishes we have. Perfect!

Posted by: April -- dash my lace wigs! at November 14, 2021 04:19 PM (OX9vb)

53 I overlap that Venn set with whatever looks good in the meat case at the local Albertson's. Too often, that results in a null set. Sometimes I get one of the four.
Posted by: Additional Blond Agent

That's probably a pretty good technique.
And if you get a null set you can always make a tuna fish casserole.

Posted by: AZ deplorable moron at November 14, 2021 04:19 PM (ONPYd)

54 Couple of weeks ago, the grocery had NY strip steak on sale for $8.98/ pound. I bought twenty of them, packaged in twos and had the butcher cut 'em an inch and a half thick. He had to bring out two slabs to cut them out of.

Having one tonight.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:20 PM (R5lpX)

55 Real dark green kale is perfect for lining your Easter baskets.
Posted by: Roy

Pro tip:
Cook kale in coconut oil.
It makes it easier to slide out of the pan into the trash.

Posted by: rickb223 at November 14, 2021 04:20 PM (OCTRt)

56 I also keep the bone. There's enough meat left for some beef ribs.
Posted by: That Guy What Always Says Yeah Buddy TM

Roast the bones, simmer just covered in water and make onion soup. One of my winter favs.

Posted by: Infidel at November 14, 2021 04:20 PM (aH0Li)

57 Bone in NY strip
Posted by: Javems at November 14, 2021 04:18 PM (8ZASj)

Yeah, pretty much.

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 04:20 PM (WF/xn)

58 My mom's beloved spinach souffle: Buy 2 Stouffer's frozen spinach souffles, pop them out of the packaging and chop into ~1.5" cubes, place the cubes in a casserole and heat as directed on the box. Voila!

Posted by: Lizzy at November 14, 2021 04:13 PM (bDqIh)

This sounds interesting and easy! Good?

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

59
Pro tip:
Cook kale in coconut oil.
It makes it easier to slide out of the pan into the trash.
Posted by: rickb223

#40.
Horde mind, it's real.

Posted by: AZ deplorable moron at November 14, 2021 04:22 PM (ONPYd)

60 CBD, what dishes do you make for T-day?

Posted by: Tami at November 14, 2021 04:22 PM (cF8AT)

61 That's probably a pretty good technique.
And if you get a null set you can always make a tuna fish casserole.
Posted by: AZ deplorable moron at November 14, 2021 04:19 PM (ONPYd)

Usually I move over to the chicken if there are no good steaks. But you know, I haven't made a tuna casserole in a *long* time and ought to give that a go.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 04:22 PM (ZSK0i)

62 #40.
Horde mind, it's real.
Posted by: AZ deplorable moron

*snort

Posted by: rickb223 at November 14, 2021 04:23 PM (OCTRt)

63 Another easy T-day side: Apricot Glazed Carrots
2 lbs carrots cut on the diagonal
3 T butter
1/3 cup apricot preserves
1/4 tsp nutmeg
1/4 tsp salt
1/2 - 1 tsp fresh grated orange peel
2 tsp lemon juice

Cool carrots in salted water until just tender, about 20 min. Drain. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice. Toss carrots in mixture until well coated. Garnish with parsley.

Posted by: Lizzy at November 14, 2021 04:25 PM (bDqIh)

64 CBD, pork..pork belly sous vide?

Hmm, now there are some possibilities.

I see a trip to pick up a pork belly in my future!

Freaking sous vide that thing for a few hours, then, toss on the pellet grill and smoke it for a couple of hours.

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 14, 2021 04:25 PM (2SdPm)

65 I'm going to post more recipes as PDFs because it seems like the best way to make it easy for our readers to save them.

Unless I forget.

Posted by: CharlieBrown'sDildo at November 14, 2021 04:25 PM (Q9lwr)

66 Steak and heirloom tomato salad for supper tonight.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:26 PM (WAH9w)

67 Saw Smashed Rutabagas open for Smashing Pumpkins, 2015, Atlanta.

Posted by: It's a lie at November 14, 2021 04:26 PM (830x5)

68 >>This sounds interesting and easy! Good?

It's tasty! No one ever suspects she didn't make it herself.

Posted by: Lizzy at November 14, 2021 04:26 PM (bDqIh)

69 Sous vide pork belly...

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 14, 2021 04:25 PM (2SdPm)

Hell yes....

Posted by: CharlieBrown'sDildo at November 14, 2021 04:27 PM (Q9lwr)

70 This is dinner tonight...all made just waiting for well, dinner time...

Avocado Chicken Enchiladas

https://tinyurl.com/y6awtc2u

Posted by: Tami at November 14, 2021 04:27 PM (cF8AT)

71
Uness I forget.
Posted by: CharlieBrown'sDildo
------

[ties virtual string around CBD's finger]

Posted by: Mike Hammer, etc., etc. at November 14, 2021 04:28 PM (830x5)

72 Took some sirloin steaks out to thaw. I'll make chicken fried steak with them for supper.

Posted by: PaleRider, cheerful clinger at November 14, 2021 04:28 PM (3cGpq)

73 My mom likes rutabagas, but I think cooking them makes the house smell like a hobo encampment.

Now, I can tolerate mashed potatoes and turnips combined. The taters take the edge off.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:28 PM (WAH9w)

74 Speaking of sous vide, I have the cash in hand and the go-ahead from the wife to purchase the necessary hardware.

So, what's the latest and greatest in terms of recommendations (brand, cost, etc.)?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 04:29 PM (ZSK0i)

75 Best cut of steak......Porterhouse.

You get the strip side and the filet side. Just make sure you get a nice thick cut.

The black guy in "Caddyshack" was named Smoke Porterhouse. Funny when he burned up the Judge's fine leather golf shoes.

Oh look, almost martini time! One olive only please.

Posted by: Hairyback Guy at November 14, 2021 04:29 PM (R/m4+)

76 This thread is bereft of any chicken chest recipes.

Posted by: JTinKC at November 14, 2021 04:29 PM (FoSz+)

77 Our gaming group did a Thanksgiving meal last night. I happened to have just picked up the Betty Crocker Hostess Cookbook, so I turned to the Thanksgiving section and made giblet gravy from the turkey, and pumpkin chiffon pie with a mincemeat layer.

I also used its instructions for the turkey, but they were bog-standard; except for apparently not using the roasting pan’s cover for the initial baking, which I ignored. I know with chickens, covered and then a short uncovered time at the end makes a much better roast bird.

When no one brought a fruit salad or potato, I also brought out some leftovers, a gelatin salad from The New Joys of Jell-O (Under-the-Sea Pear Salad) and some orange-glazed sweet potato from the Better Homes and Gardens Holiday Cook Book.

Pics on the MeWe Deplorable Gourmet group.

Posted by: Stephen Price Blair at November 14, 2021 04:31 PM (CX3cf)

78 It's tasty! No one ever suspects she didn't make it herself.
Posted by: Lizzy at November 14, 2021 04:26 PM (bDqIh)

I might give this a try. Does she add anything to it?

Posted by: Tami at November 14, 2021 04:31 PM (cF8AT)

79 So, when the food blog reads my mind, I have to comment...

I have beautiful pork ribs in my oven right now...$2.99/lb was the best meat deal in the HMart, so I took it as a sign to make them...and now I see my 2nd sign of this post to know these are gonna be awesome.

I dry rubbed them, and then the BBQ sauce will go on in the last 15, when I unwrap them...

Posted by: Nova local at November 14, 2021 04:32 PM (exHjb)

80 I made boneless pork chops in the crockpot last week. Salt, pepper, garlic powder, a can of cream of chicken soup, parsley, four hours on low. Tender as a baby's behind! Served it over rice.

I will do chops in the crockpot from now on. I have had some leathery chops in my time.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:32 PM (WAH9w)

81 This thread is bereft of any chicken chest recipes.
Posted by: JTinKC at November 14, 2021 04:29 PM (FoSz+)
-----------

We reached peak chicken when it was sort of decided spatchcocking a whole chicken was the pinnacle of chicken cooking art.

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 14, 2021 04:32 PM (2SdPm)

82 Pics on the MeWe Deplorable Gourmet group.

Posted by: Stephen Price Blair at November 14, 2021 04:31 PM (CX3cf)

Wait...there's a MeWe Deplorable Gourmet group?!

Posted by: Tami at November 14, 2021 04:32 PM (cF8AT)

83 >>Pics on the MeWe Deplorable Gourmet group.

Mmm! Is that mewe site available to view by non-members?

Posted by: Lizzy at November 14, 2021 04:33 PM (bDqIh)

84 >>I might give this a try. Does she add anything to it?

Nope. Just heat as is.

Posted by: Lizzy at November 14, 2021 04:33 PM (bDqIh)

85 Spinach beats kale -- more versatile at the same relative price and nutritional amount.

Posted by: Dr. Varno at November 14, 2021 04:34 PM (vuisn)

86 Another easy T-day side: Apricot Glazed Carrots
2 lbs carrots cut on the diagonal
3 T butter
1/3 cup apricot preserves
1/4 tsp nutmeg
1/4 tsp salt
1/2 - 1 tsp fresh grated orange peel
2 tsp lemon juice
Cool carrots in salted water until just tender, about 20 min. Drain. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice. Toss carrots in mixture until well coated. Garnish with parsley.
Posted by: Lizzy
---
Might there be a step missing?
Don't you have to cook the carrots?

Posted by: AZ deplorable moron at November 14, 2021 04:35 PM (ONPYd)

87 Kale is great for kale chips...take out the rib...cook on parchment at 300 degrees for 15-30 minutes (if you make too much at once and don't even out the pieces like me, you remove the crisp pieces every 5 minutes and keep letting the non-crisp finish) - s/p, olive oil, and any seasoning you like...

Very nice light snack...an uber-allergy and dietary need friendly when you need that in the house...

I only make them when kale is uber-cheap...but I'm not gonna turn down kale when it's uber-cheap...

Posted by: Nova local at November 14, 2021 04:35 PM (exHjb)

88 Wait...there's a MeWe Deplorable Gourmet group?!

Yes! Full title: Deplorable Dining: An AOS Food Thread Fan Group.

Mmm! Is that mewe site available to view by non-members?

Doesn’t look like it. But the water’s warm.

Posted by: Stephen Price Blair at November 14, 2021 04:37 PM (CX3cf)

89 Filet with wilted spinach that has baby bella mushrooms, basil and parmesan cheese in it. Complimented by a nice Cab. Amaretto loaf for dessert.

Posted by: Ben Had at November 14, 2021 04:37 PM (T7fCX)

90 >>Might there be a step missing?

Typo!

~~Cool~~ COOK carrots in salted water until just tender, about 20 min.

Posted by: Lizzy at November 14, 2021 04:37 PM (bDqIh)

91 Usually I move over to the chicken if there are no good steaks. But you know, I haven't made a tuna casserole in a *long* time and ought to give that a go.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 04:22 PM (ZSK0i

Don't forget the potato chips!

Posted by: Javems at November 14, 2021 04:38 PM (UxHRh)

92 Got some beef tallow, melted it down and poured it over Brussels sprouts with some curry. Roasted in oven for 45 minutes, such a great smell.

Posted by: JTinKC at November 14, 2021 04:38 PM (FoSz+)

93 Might there be a step missing?
Don't you have to cook the carrots?

Posted by: AZ deplorable moron at November 14, 2021 04:35 PM (ONPYd)

I think the first word is suppose to be 'cook', not 'cool'.

Posted by: Tami at November 14, 2021 04:38 PM (cF8AT)

94 Smashed rutabaga makes a nice side dish.
Posted by: grammie winger at November 14, 2021 04:03 PM (45fpk)

Mashed Swedes (just like you would spuds) are a staple of my family's Thanksgiving festivities.

(Swedes are an Irish/Scots name for those orangey turnips).

Posted by: Fox2! at November 14, 2021 04:38 PM (qyH+l)

95 Doesn't cost anything to join

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:38 PM (R5lpX)

96 Glazed carrots!

Good stuff. I have been making them with honey or brown sugar and a big spoonful of homemade chicken base.

Posted by: CharlieBrown'sDildo at November 14, 2021 04:39 PM (Q9lwr)

97 Thanks for the great Food Thread, CBD!

If you are not making your own bacon, you are really missing something terrific! Not difficult to do and the bacon is heavenly.

Posted by: Legally Sufficient, Believing in America at November 14, 2021 04:39 PM (rwusL)

98 The custard has been made. Tomorrow, we freeze!

Posted by: Cybersmythe at November 14, 2021 04:39 PM (ezpv1)

99 CBD, ever thought of replacing the chicken base with brandy?

Posted by: Ben Had at November 14, 2021 04:40 PM (T7fCX)

100 I'm so glad we got the TXMoMe posole recipe! That was amazing stuff!

Posted by: Ladyl at November 14, 2021 04:41 PM (TdMsT)

101 Candied yams have been scratched off our Thanksgiving menu until further notice ... Hubby instead wants the butternut squash recipe a member of the Horde posted several months ago (Thanks again, dear Moron whose name I can't remember!)

Anyway ... Peel squash, cut into chunks, toss in bowl with olive oil, salt, pepper, and sage ... Roast on a rimmed baking sheet at 375 degrees for 40 minutes ... Remove from oven, toss with 1/4 cup chicken broth* mixed with 1 tbsp. brown sugar ... Return to oven for 5-10 minutes, then serve. *NOTE: If I'm not using chicken broth in any other part of the meal, I mix a little Better Than Bullion paste with water instead of opening a can for just 1/4 cup.

Posted by: Kathy at November 14, 2021 04:41 PM (h3RRP)

102 CBD, ever thought of replacing the chicken base with brandy?

Posted by: Ben Had at November 14, 2021 04:40 PM (T7fCX)

Nope...but it's a good idea. Although I could just add the brandy and leave the chicken!

Posted by: CharlieBrown'sDildo at November 14, 2021 04:42 PM (Q9lwr)

103 100 I'm so glad we got the TXMoMe posole recipe! That was amazing stuff!

Posted by: Ladyl at November 14, 2021 04:41 PM (TdMsT)

I ate so much good stuff I can't remember what was what.

Posted by: Javems at November 14, 2021 04:43 PM (UxHRh)

104 CBD, the honey and brandy work really well together.

Posted by: Ben Had at November 14, 2021 04:43 PM (T7fCX)

105 Kale. KALE? What the hell is kale doing in pasta?

I know, right?

Everyone knows it's arugula that goes in pasta.

Posted by: Michelle O. at November 14, 2021 04:44 PM (a3Q+t)

106 If you are not making your own bacon, you are really missing something terrific!

Posted by: Legally Sufficient, Believing in America at November 14, 2021 04:39 PM (rwusL)

That's what everyone tells me! I have a local friend who makes it and it is amazing, and I will be damned if I will let him one-up me in cooking!

Posted by: CharlieBrown'sDildo at November 14, 2021 04:44 PM (Q9lwr)

107 >>Posted by: Kathy at November 14, 2021 04:41 PM

That sounds delicious! Must've missed that thread. . .

Posted by: Lizzy at November 14, 2021 04:44 PM (bDqIh)

108
I ate so much good stuff I can't remember what was what.
Posted by: Javems at November 14, 2021 04:43 PM (UxHRh)

We did NOT go hungry in Texas!!!

Most sincere thanks to Ben Had, CowHorseQueen and Rancher Bob!!!

Posted by: Ladyl at November 14, 2021 04:44 PM (TdMsT)

109 Just no on Yams and Squash. I get nauseous just smelling them cooking in the oven. I will however, eat Squash and Zucchini if it's steamed, or fresh uncooked slices on a salad.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:44 PM (R5lpX)

110 I mix a little Better Than Bullion paste with water instead of opening a can for just 1/4 cup.
Posted by: Kathy

BTB rocks!

Posted by: rickb223 at November 14, 2021 04:45 PM (OCTRt)

111 Oh--and thank you to all the other Morons who brought fabulous food to Texas!

Posted by: Ladyl at November 14, 2021 04:45 PM (TdMsT)

112

Anyway ... Peel squash, cut into chunks, toss in bowl with olive oil, salt, pepper, and sage ... Roast on a rimmed baking sheet at 375 degrees for 40 minutes ... Remove from oven, toss with 1/4 cup chicken broth* mixed with 1 tbsp. brown sugar ... Return to oven for 5-10 minutes, then serve. *NOTE: If I'm not using chicken broth in any other part of the meal, I mix a little Better Than Bullion paste with water instead of opening a can for just 1/4 cup.
Posted by: Kathy at November 14, 2021 04:41 PM (h3RRP)

I was just looking at this recipe that's on the site Lizzy posted for the mashed potatoes. This sounds good!

Caramelized Onion and Butternut Squash Tart
https://tinyurl.com/ygdtggrl

Posted by: Tami at November 14, 2021 04:46 PM (cF8AT)

113 Ladyl, and a special Thank You for the deep fried bacon and the stuffed peppers.

Posted by: Ben Had at November 14, 2021 04:46 PM (T7fCX)

114 Bacon-wrapped Oreos? I am not sure bacon can improve Oreos, but they look sort of tasty:

https://tinyurl.com/2wm72zmc

A new TxMoMe delicacy? Or not?

Posted by: Gref! at November 14, 2021 04:47 PM (AMIL/)

115 Kale belongs on the salad bar at Steak & Ale as decoration.

Posted by: rickb223 at November 14, 2021 04:47 PM (OCTRt)

116 113 Ladyl, and a special Thank You for the deep fried bacon and the stuffed peppers.
Posted by: Ben Had at November 14, 2021 04:46 PM (T7fCX)

Oh heavens, yes!!!

Posted by: Ladyl at November 14, 2021 04:47 PM (TdMsT)

117 Another clot shot victim:

Petra Mayer, books editor for NPR's Culture desk, died suddenly on Saturday at age 46, the media organization announced.
Doctors believe Mayer died of a pulmonary embolism at Holy Cross Hospital in Maryland, said Nancy Barnes, NPR's senior vice president for news, in an email to staff.

Posted by: Cat Ass Trophy at November 14, 2021 04:48 PM (5xQgm)

118 We had a side dish that was only made for Thanksgiving and the meal after midnight mass (which was just a copy of the Thanksgiving menu). It was carrots and turnips, boiled together and mashed with an old style potato masher. We always had mashed spuds as well but it was like a slightly sweeter version.

The carrots and turnips recipe predates me. Certainly it was cheap and tasted good. Also, turnips may not have been available year round back then (I don't recall them in the store any other time) so it might have just been a cold weather item.

Posted by: JTB at November 14, 2021 04:48 PM (7EjX1)

119 >>Caramelized Onion and Butternut Squash Tart

Right? I was eyeing that one, too lol!

Posted by: Lizzy at November 14, 2021 04:48 PM (bDqIh)

120 115 Kale belongs on the salad bar at Steak & Ale as decoration.
Posted by: rickb223 at November 14, 2021 04:47 PM (OCTRt)

Kale belongs out in the field, unharvested.

Posted by: Ladyl at November 14, 2021 04:49 PM (TdMsT)

121 If I ever went to the Texas MoMe I would bring shoo-fly pies

Posted by: Skip at November 14, 2021 04:49 PM (2JoB8)

122 Skip, we'll look for you next year,OK?

Posted by: Ben Had at November 14, 2021 04:50 PM (T7fCX)

123 121 If I ever went to the Texas MoMe I would bring shoo-fly pies
Posted by: Skip at November 14, 2021 04:49 PM (2JoB

And they would be gone within five minutes.

Posted by: Ladyl at November 14, 2021 04:50 PM (TdMsT)

124 PSA: Superior Outfitters has flame throwers on sale for $549.99. Great stocking stuffers!

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:50 PM (WAH9w)

125 Makin' Bacon for the next generation!
I seem to recall a once popular poster of 2 piggies in sexual congress...

Posted by: gourmand du jour at November 14, 2021 04:51 PM (jTmQV)

126 I have the Anova sous vide it works great. The Pro model is on sale for 199

https://anovaculinary.com

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 04:52 PM (WF/xn)

127 Turnips to me taste like "we are in the fifth year of paying crippling war reparations ".

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:52 PM (WAH9w)

128 Since avocados have also been mentioned, and I know a poster was looking for non guac recipes last weekend, this is one of my favorite avocado recipes for ease and taste - creamy, but light - fresh - nicely sour - as for recipe changes, the shallot can be any onion, the English cuke can be a regular cuke with seeds removed, and I've been known to dice, not slice everything...

https://www.eatingwell. com/recipe/273008/ cucumber-avocado-salad/

Posted by: Nova local at November 14, 2021 04:53 PM (exHjb)

129 We had our church members meeting and potluck today.
So much good food that I wept that I wasn't able to taste each dish. We had four different meatloafs, for instance. One thing was interesting was a pork loin cooked in sauerkraut. It was pretty good if a bit odd.

Though we are LCMS, I noted the complete absence of Jello Casseroles.

Posted by: G'rump928(c) at November 14, 2021 04:55 PM (yQpMk)

130 Another vote for Better Than Bullion. We have several varieties. Perfect to make small or large amounts of stock. The chicken is the base for my world famous ice box soup. They are also great to flavor rice or spuds.

Posted by: JTB at November 14, 2021 04:55 PM (7EjX1)

131 I make a little different guac to dip shrimp in. Avocado, minced garlic, lime and shredded parmesan.

Posted by: Ben Had at November 14, 2021 04:55 PM (T7fCX)

132 This thread is bereft of any chicken chest recipes.
Posted by: JTinKC at November 14, 2021 04:29 PM (FoSz+

Just do Nigella Lawson's tray bake with bone-in breasts.

Moistest chicken I've ever had.

Vegetables are too notch as well.

Posted by: Golfman at November 14, 2021 04:57 PM (nUtip)

133 Thanks Lady L. We certainly didn't go hungry!

Posted by: Jak Sucio at November 14, 2021 04:57 PM (jvt6t)

134 Pork Loin cooked in Sauerkraut almost sounds like Sauerbraten.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:57 PM (R5lpX)

135 I visited a farm my relatives own, stayed there about a week.
They have chickens and turkeys.
I must say, I developed an affinity for the chickens, they are sort of noble critters.
Don't get me wrong, I still eat them, but now I have a twinge of guilt for about a minute.

Posted by: gourmand du jour at November 14, 2021 04:59 PM (jTmQV)

136 Hi Jak, I'm trying to figure out what to do for next year. Jane D'oh wants to do the roasted oysters. So that's one.

Posted by: Ben Had at November 14, 2021 04:59 PM (T7fCX)

137 Though we are LCMS, I noted the complete absence of Jello Casseroles.
Posted by: G'rump928(c) at November 14, 2021 04:55 PM (yQpMk)

This will not be allowed to stand. I demand at least a Jello and cottage chees mold. ( I actually love it )

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 04:59 PM (WF/xn)

138 83 >>Pics on the MeWe Deplorable Gourmet group.

Mmm! Is that mewe site available to view by non-members?
Posted by: Lizzy at November 14, 2021 04:33 PM (bDqIh)
----
What the heck is a mewe group?

Posted by: Weasel at November 14, 2021 05:00 PM (s+ozc)

139 Anyone have an air fryer? Any favorite brand? Despised brand?

Posted by: Wenda at November 14, 2021 05:00 PM (k3Lcv)

140 Just do Nigella Lawson's (...) breasts.
Posted by: Golfman at November 14, 2021 04:57 PM (nUtip)

This is the way.

Posted by: hogmartin at November 14, 2021 05:00 PM (i8g0S)

141 Pork Loin cooked in Sauerkraut almost sounds like Sauerbraten.
Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 04:57 PM (R5lpX)

Lazy Bigos ?

I have been craving bigos

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 05:01 PM (WF/xn)

142 What the heck is a mewe group?
Posted by: Weasel at November 14, 2021 05:00 PM (s+ozc)

A Fakebook alternative.

Posted by: G'rump928(c) at November 14, 2021 05:01 PM (yQpMk)

143 Turnips to me taste like "we are in the fifth year of paying crippling war reparations ".
Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at November 14, 2021 04:52 PM

It is statements like this that confirm you as an 'ette of uncommon refinement, despite minor peccadillos such as occasionally not wearing pants for the Book Thread.

Posted by: Duncanthrax at November 14, 2021 05:01 PM (a3Q+t)

144 Tonight is Mrs. F's "Italian" meatballs. I write it in quotes because she has no idea what Italian meatballs are other than they are not "regular" meatballs.

Posted by: San Franpsycho at November 14, 2021 05:01 PM (EZebt)

145 Wenda, I just purchased the Emeril Lagasse one and I really like it.

Posted by: Ben Had at November 14, 2021 05:01 PM (T7fCX)

146 What the heck is a mewe group?
Posted by: Weasel at November 14, 2021 05:00 PM (s+ozc)

Alternative to Facebook.

Until it was mentioned here I'd completely forgot I signed up on it about a year ago.

Posted by: Tami at November 14, 2021 05:01 PM (cF8AT)

147
A Fakebook alternative.
Posted by: G'rump928(c) at November 14, 2021 05:01 PM (yQpMk)
----
Oh! Got it. Thanks.

Posted by: Weasel at November 14, 2021 05:02 PM (s+ozc)

148 I mix a little Better Than Bullion paste with water instead of opening a can for just 1/4 cup.
Posted by: Kathy

BTB rocks!
Posted by: rickb223 at November 14, 2021 04:45 PM (OCTRt)

If you're watching you sodium, Tone's Chicken and Beef base is way lower in sodium.

They just work. I get them at Sam's.

Posted by: Golfman at November 14, 2021 05:02 PM (nUtip)

149 Until it was mentioned here I'd completely forgot I signed up on it about a year ago.
Posted by: Tami at November 14, 2021 05:01 PM (cF8AT)

I think I did too under my toby928 nic. I should go look.

Posted by: G'rump928(c) at November 14, 2021 05:02 PM (yQpMk)

150 We've started to do more roasted veggies. Dense ones, like carrots, acorn squash, potatoes do well as they cook more or less at the same time. Onions or other additional veggies like green peppers just seem to burn. But add them later. And always add garlic with other herbs. Sauté in butter first and use some high heat oil... like avocado so they don't stick.

Posted by: Martini Farmer at November 14, 2021 05:02 PM (BFigT)

151 Anyone have an air fryer? Any favorite brand? Despised brand?
Posted by: Wenda at November 14, 2021 05:00 PM (k3Lcv)

Yup. I use mine all the time to cook just about everything.

Mine is a Kalorik? Someone gave it to me as a Christmas gift and it has worked well and is easy to clean up.

Great for heating up leftovers too.

Posted by: Hairyback Guy at November 14, 2021 05:03 PM (R/m4+)

152 Hi Jak, I'm trying to figure out what to do for next year. Jane D'oh wants to do the roasted oysters. So that's one.
Posted by: Ben Had at November 14, 2021 04:59 PM

I'll have to order the bison oysters before they sell out next year.

Posted by: Duncanthrax at November 14, 2021 05:03 PM (a3Q+t)

153 Just do Nigella Lawson's (...) breasts.
Posted by: Golfman at November 14, 2021 04:57 PM (nUtip)

This is the way.
Posted by: hogmartin at November 14, 2021 05:00 PM (i8g0S)

Heh.

Posted by: Golfman at November 14, 2021 05:04 PM (nUtip)

154 I noted the complete absence of Jello Casseroles.
Posted by: G'rump928(c)

And now you know what to make/bring next time: tomato aspic!
(J/K!!!)

Posted by: AZ deplorable moron at November 14, 2021 05:04 PM (ONPYd)

155 Wenda, I have the Ninja Foodi Air Fryer/Grill. We use the grill feature a lot, as neither of us is really a grillmaster, and the air fryer mostly for packaged appetizers and the like.

I cook bacon in it, which is like oven baking, but doesn't splatter all over the inside of my oven, and can change the crispness with just a difference of a minute or two. It's a square, about 12-14", so may require a little more counter space than others.

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

156 Duncanthrax, I'll be sure to have plenty of triscuits and sliced red onion handy.

Posted by: Ben Had at November 14, 2021 05:05 PM (T7fCX)

157 I was going to buy more BtB last shopping trip and made the mistake of reading the ingredients. I'm not allergic to soy, but still passed on buying more for now. I had thought it was actually just very condensed stock, but nope.

Posted by: PaleRider, cheerful clinger at November 14, 2021 05:06 PM (3cGpq)

158 >>One thing was interesting was a pork loin cooked in sauerkraut. It was pretty good if a bit odd.

Pork and sauerkraut were staples in the rotation when I was growing up.

Posted by: JackStraw at November 14, 2021 05:06 PM (ZLI7S)

159 I have the Anova sous vide it works great. The Pro model is on sale for 199

https://anovaculinary.com
Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 04:52 PM (WF/xn)

I've been giving Anova some serious consideration. A question however: if my sous vide batches are not going to be very large, do you think the smaller 750 W nano would be a better/cheaper approach than the 1200 W Pro?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:07 PM (ZSK0i)

160 Me too JS. We had it once a month. We also made our own sauerkraut.

Posted by: That Guy What Always Says Yeah Buddy TM at November 14, 2021 05:08 PM (R5lpX)

161 Pork and sauerkraut were staples in the rotation when I was growing up.

Yup. With plenty of pepper.

Posted by: Martini Farmer at November 14, 2021 05:09 PM (BFigT)

162 The spousal unit found a great pork loin recipe on the Ewe Toob. Rolled out a sheet of puff pastry to the appropriate size, placed a few slices of deli ham in the center of the pastry. Topped that with shredded Parm and then with a bit of sauteed onion and garlic. Topped off the stack with a seared tenderloin. Wrapped the enclosures with the puff pastry, using egg yolk (liberally!) to coat everything so it would seal. Bake 350 for almost an hour. Our oven ran hot so the time was reduced slightly.

Slice and enjoy! It was so good that friends were raving about it the next day.

Posted by: Legally Sufficient, Believing in America at November 14, 2021 05:09 PM (rwusL)

163 “Dinner is never served until everyone present has at least three drinks.”—Carl Randall, Life, Loves, and Meat Loaf

Posted by: Stephen Price Blair at November 14, 2021 05:10 PM (CX3cf)

164 We always have roast beets, roast cauliflower, and roast carrots waiting in the fridge. They go into any thing as an ingredient, or as a fast side.

Posted by: San Franpsycho at November 14, 2021 05:10 PM (EZebt)

165 've been giving Anova some serious consideration.
Posted by: Additional Blond Agent

Costco has an Anova Kit on sale for 149.00.

I didn't note the power on the unit...

Posted by: AZ deplorable moron at November 14, 2021 05:12 PM (ONPYd)

166 750 W nano would be a better/cheaper approach than the 1200 W Pro?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:07 PM (ZSK0i)

There is a middle one that I have. It seems to be better build than the nano, and it is cheaper than the pro model.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:14 PM (Q9lwr)

167 There must be a part of me that is Lutheran because I love jello casseroles.

Posted by: San Franpsycho at November 14, 2021 05:14 PM (EZebt)

168 I'm thinking I might go with the Pro since it's WiFi rather than Bluetooth and the available width of the clap is noticeably larger than the Nano. That's a significant consideration for me with the container/cooler I'd like to use.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:15 PM (ZSK0i)

169 There is a middle one that I have. It seems to be better build than the nano, and it is cheaper than the pro model.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:14 PM (Q9lwr)

Yep, I see there's a 1000 W unit. With the current sale, I can get the 1200 W unit for the same price.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:15 PM (ZSK0i)

170
There is a middle one that I have. It seems to be better build than the nano, and it is cheaper than the pro model.

Posted by: CharlieBrown'sDildo

I just checked the one in the kit at Costo. 1000w so it might be your the 'middle' one.

Posted by: AZ deplorable moron at November 14, 2021 05:16 PM (ONPYd)

171 Luther hated jello. Simony and jello, but mostly jello.

Posted by: Cicero (@cicero43) at November 14, 2021 05:16 PM (VxC1e)

172 The Posole recipe I use is from a 1970s-era Betty Crocker Mexican Cooking book. It's very good, but it's a 2-parter; first you have to make the Pinto Beans recipe, which is pretty simple - pinto beans simmered with chopped onion, vegetable oil and a slice of bacon. Then you use the Pinto Beans in the Posole recipe. I set aside 2 days to make it, and it makes quite a lot, so I freeze it in smaller containers to have for lunches later in the month.

Posted by: Dr. Mabusette at November 14, 2021 05:16 PM (eWfqH)

173 Stuffing and Dressing ... In our house, leftover in-the-bird stuffing disappears first, so I always make a large pan of dressing to last through the post-Thanksgiving weekend ... It's made with sausage and dried cherries ... https://tinyurl.com/y2eahbev

Posted by: Kathy at November 14, 2021 05:16 PM (h3RRP)

174 Filipinos make a jello casserole called buko that is pretty awesome, it's not layered. It's made of cubes of different color jello with fruit and a coconut binder.

Posted by: San Franpsycho at November 14, 2021 05:19 PM (EZebt)

175 We are being rebels for Thanksgiving. Burgers, hotdogs, beans, slaw and potato salad.

Posted by: four seasons at November 14, 2021 05:19 PM (x5R7N)

176 164 We always have roast beets, roast cauliflower, and roast carrots waiting in the fridge. They go into any thing as an ingredient, or as a fast side.
Posted by: San Franpsycho at November 14, 2021 05:10 PM (EZebt)

I see I need to borrow someone's fridge for the winter - I have all those veg, but they never seem to be cooked in advance (best I do is roasted sweet potatoes in my fridge b/c the kids and I will eat them for quick lunches, and I'll toss them in killer dairy and tree nut free belgian waffles with maple syrup and banana also added to the waffle)...

Posted by: Nova local at November 14, 2021 05:20 PM (exHjb)

177 Imagine my confusion being raised by a catholic dad and lutheran mom.

Posted by: Infidel at November 14, 2021 05:20 PM (aH0Li)

178 MMmmm,...Thanksgiving!
The family had a mini-Tday last week because we couldn't wait for TURKEY.
Since SLV-ette is disabled, I do a lot of the cooking, but the mini-ettes (daughters) are a HUGE help.
I know many folks have their own ways of cooking the bird, but my favorite is to rotissiere it for a couple hours.
But before that it MUST soak for 12-24 hours in a good brine.
I've used several brine recipes over the years, and you can choose which one suits your taste, but most brine recipes leave out one ingredient that I think is key: BOURBON!
A little alcohol opens up the essential oil in many spices, so I always include a double shot of bourbon in my brine to make sure all the flavors bloom to their full potential.

Posted by: Shy Lurking Voter at November 14, 2021 05:20 PM (DkHo+)

179 The beans, slaw and potato salad we will get from our favorite bbq restaurant. Easy and relaxing day.

Posted by: four seasons at November 14, 2021 05:21 PM (x5R7N)

180 The Anova on sale at Costco for $150 is the middle one, and it includes a cooking container and cover.

That seems like a good deal.

The more powerful one is also tempting, but my 1000 watt Anova can keep 40 quarts of water and three whole racks of ribs or two whole bone-in pork loins at the perfect temperature. I'm not sure if the bigger one is necessary for most people.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:21 PM (Q9lwr)

181 Imagine my confusion being raised by a catholic dad and lutheran mom.
Posted by: Infidel at November 14, 2021 05:20 PM (aH0Li)

----------

At least everyone could agree that it was all the fault of the Joos.

Posted by: Cicero (@cicero43) at November 14, 2021 05:23 PM (VxC1e)

182 A little alcohol opens up the essential oil in many spices, so I always include a double shot of bourbon in my brine to make sure all the flavors bloom to their full potential.

Posted by: Shy Lurking Voter at November 14, 2021 05:20 PM (DkHo+)

Interesting!

I always put a double shot of bourbon in the cook before I make Thanksgiving dinner.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:23 PM (Q9lwr)

183 30 Dems that hate you, really really hate you:

https://tinyurl.com/wpdev26f

Posted by: rhennigantx at November 14, 2021 05:24 PM (yrol0)

184 I cheated this year, bought a bone-in ham from Schwanns, the other food I will figure out this week.

Posted by: Grog at November 14, 2021 05:25 PM (YFj/0)

185 Now you did it, CBD. I have to have some pork ribs for dinner.

Of to the store...

Posted by: Joe Mama at November 14, 2021 05:25 PM (WmGrA)

186 Funny bit on the local news re: Thanksgiving food availability. Young reporterette was reporting from a store and as a prop she has one of those small carts with 1 can of cranberry sauce, 1 box of stovetop and one shrink-wrapped sweet potato. She mentions supply chain issues causing shelves empty of the three -- oh no, more covid fear porn!

But yes, it was silly because she assumed (? or just made it look like) there aren't alternatives to the canned cranberry and boxed stuffing? Last I checked one didn't need to await cargo ships from China to acquire bread and a bag of fresh cranberries, lol! And the *1* sweet potato. . .

Posted by: Lizzy at November 14, 2021 05:25 PM (bDqIh)

187 "My" dry rub?

Posted by: brent finley at November 14, 2021 05:25 PM (dxomM)

188 The Joy of cooking- with alcohol. Some in the recipe and some for you.

Posted by: Ben Had at November 14, 2021 05:25 PM (T7fCX)

189 Broccoli rabe works with ribs much the same way that collard greens work. Bitter contrasting with smoky sweetness.

Posted by: Joe Kidd at November 14, 2021 05:25 PM (ZJ4XO)

190 Speaking of sous vide, I have the cash in hand and the go-ahead from the wife to purchase the necessary hardware.

So, what's the latest and greatest in terms of recommendations (brand, cost, etc.)?
Posted by: Additional Blond Agent
---
I've had the Joule about 2 years now. Works great. It saved us when we lost our hot water heaters last winter. I was able to heat the bath tub full of water so we could get a nice hot bath. It also cooks accurately. I like the nice slim, minimalist design. But you have to have a blu tooth device to use it, like a phone or iPad. For some that makes it a no go. Our house is now pretty smart so it doesn't bother me. I don't have experience with other brands so nothing to compare with but I do love my Joule!

Posted by: lin-duh, duh, duh!! at November 14, 2021 05:26 PM (UUBmN)

191 CBD's ribs looks very good, nice 叉燒 color!

Posted by: San Franpsycho at November 14, 2021 05:26 PM (EZebt)

192 Just a tad outside:

brithume
Major media missed them all, not to mention UVa fraternity rape, "Hands-up don't shoot," Michael Avenatti, Brian Sicknick fire extinguisher, border crisis.
Andrew Sullivan
2016 election. Rittenhouse. Covington. Russian collusion. Vaccines. Bounties on US soldiers. Lab-leak theory. Jussie Smollett. The Pulse shooting. The Atlanta shootings. Hunter Biden laptop. Inflation. Steele Dossier.

Posted by: rhennigantx at November 14, 2021 05:27 PM (yrol0)

193 I always put a double shot of bourbon in the cook before I make Thanksgiving dinner.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:23 PM (Q9lwr)

Oh, there may be "sampling" of the bourbon, before, after, and during the cooking.......

Posted by: Shy Lurking Voter at November 14, 2021 05:27 PM (DkHo+)

194 I always put a double shot of bourbon in the cook before I make Thanksgiving dinner.

This

The only way there are not more homicides on that day.

Posted by: Martini Farmer at November 14, 2021 05:27 PM (BFigT)

195 Howdy Ben Had!! Not thinking today(don't laugh). I'll ponder until the next food thread.

Posted by: Jak Sucio at November 14, 2021 05:28 PM (jvt6t)

196 184 I cheated this year, bought a bone-in ham from Schwanns, the other food I will figure out this week.
Posted by: Grog at November 14, 2021 05:25 PM (YFj/0)

bone-in Schwanns >> Bone in schwantzstuker

Posted by: rhennigantx at November 14, 2021 05:28 PM (yrol0)

197
I can't recommend my sous vide machine. You see, I spent too much of my life programming (writing code) and every key stroke was a moment off my life, so I learned early to cut and paste and limit keystrokes.

So most of the time I sous vide in the higher range. But the sous vide starts (defaults at startup) at 130 degrees. With my history being what it is I quickly figure out you can hit the (minus) key and it will start back at the highest temp which is around 205 degrees. Which makes the most succulent chicken you could ever experience.

Yeah, well some programmers don't realize that other people who were programmers are lazy and don't trap for such an error. So the sous vide goes rogue, out of control, boils off all the water, then begins to heat the plastic bags into imminent kitchen fire range.

I mentioned all of this in an Amazon review but for some reason it was never published.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 05:29 PM (dQvv7)

198 Having country style pork ribs in Bavarian sauerkraut with apple and onion. Used raw kraut, something new for me. Usually served over spuds of some sort, although I prefer mashed. A good cold weather meal. Of course it's currently 61 degrees. In MT, in November. Who knew?

Posted by: neverenoughcaffeine at November 14, 2021 05:29 PM (2NHgQ)

199 FUCK YOU PEASANTS

And the dirty little secret here, Willie [Geist], while nobody likes to pay more, on average we have the money to do so, she declared. And Ruhles ranting was prefaced by her suggestion that she needed put this in perspective.

According to her, Household savings hit a record high over the pandemic. We didn't have anywhere to go out and spend. And as we said a moment ago, we're expecting retail sales this holiday season to break records.

Posted by: rhennigantx at November 14, 2021 05:30 PM (yrol0)

200 Treating myself to a ribeye this evening. I will probably burn down my hotel room broiling it in my little toaster oven, but I deserve it.

Posted by: Sharkman at November 14, 2021 05:30 PM (GuvvI)

201 Pork Stroganoff and mashed potatoes for dinner here, Makers Mark for dessert.

Posted by: Eromero at November 14, 2021 05:30 PM (0OP+5)

202 The more powerful one is also tempting, but my 1000 watt Anova can keep 40 quarts of water and three whole racks of ribs or two whole bone-in pork loins at the perfect temperature. I'm not sure if the bigger one is necessary for most people.
Posted by: CharlieBrown'sDildo at November 14, 2021 05:21 PM (Q9lwr)

If it wasn't for the current sale, the 1000 W unit would be the clear choice.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:31 PM (ZSK0i)

203 There was a cooking show when I was a kid called The Galloping Gourmet and he always drank the entire show then grabbed someone out of the studio audience at random to eat dinner with him.

Posted by: San Franpsycho at November 14, 2021 05:32 PM (EZebt)

204 I mentioned all of this in an Amazon review but for some reason it was never published.
Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 05:29 PM (dQvv7)

Odd, that...

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:32 PM (ZSK0i)

205 113 Ladyl, and a special Thank You for the deep fried bacon and the stuffed peppers.

Posted by: Ben Had at November 14, 2021 04:46 PM (T7fCX)

I do recall the stuffed peppers. In fact I recall chasing them down.

Posted by: Javems at November 14, 2021 05:32 PM (2pkC+)

206 Turn out the Galloping Gourmet was an alcoholic. But his show definitely was fun to watch.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:33 PM (ZSK0i)

207 Javems, they were just that good.

Posted by: Ben Had at November 14, 2021 05:33 PM (T7fCX)

208 Gotta sous vide that shit

Posted by: ghost of hallelujah at November 14, 2021 05:34 PM (sJHOI)

209 I was raised on bone-in sirloin steaks. Can't find a sirloin on the bone these days. I've tried boneless, not the same. Dad's Sunday steaks have been the bar I try to clear most every week.

Posted by: Joe Kidd at November 14, 2021 05:35 PM (ZJ4XO)

210 The Anova on sale at Costco for $150 is the middle one, and it includes a cooking container and cover.

That seems like a good deal.

The more powerful one is also tempting, but my 1000 watt Anova can keep 40 quarts of water and three whole racks of ribs or two whole bone-in pork loins at the perfect temperature. I'm not sure if the bigger one is necessary for most people.
Posted by: CharlieBrown'sDildo at November 14, 2021 05:21 PM (Q9lwr)

How old is yours? The reviews online have many complaints about a noisy whiny motor on the newer units.

Posted by: G'rump928(c) at November 14, 2021 05:35 PM (yQpMk)

211 ghost of hallelujah, CBD has a cup to prove it.

Posted by: Ben Had at November 14, 2021 05:35 PM (T7fCX)

212 Dems that hate you, really really hate you:

https://tinyurl.com/wpdev26f
Posted by: rhennigantx at November 14, 2021 05:24 PM (yrol0)

These Democrats you keep referring to... Are they suitable for sous vide?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:36 PM (ZSK0i)

213 >>According to her, Household savings hit a record high over the pandemic. We didn't have anywhere to go out and spend. And as we said a moment ago, we're expecting retail sales this holiday season to break records.

"We" didn't have anywhere to go. Huh.
Because she and her pals could easily and comfortably telecommute. Never mind all the people whose job couldn't be done at home so the job and income stopped, and those whose businesses went under because they relied on that money 'saved'. Tell me how much money those people saved.

These people don't just hate us, they don;t even comprehend what life is like outside of their little coastal city bubble.

Posted by: Lizzy at November 14, 2021 05:36 PM (bDqIh)

214 My burrito filling was as hot asI would want it to be.

Posted by: Skip at November 14, 2021 05:36 PM (2JoB8)

215 Sorry, the Joule works with Wi-Fi too...

Posted by: lin-duh, duh, duh!! at November 14, 2021 05:37 PM (UUBmN)

216 Sirloin used to be a nice cut of beef but I find them to be tougher than boot leather now.

Posted by: Ben Had at November 14, 2021 05:37 PM (T7fCX)

217 Yesterday at war game convention the guy running the game I played in drove from San Antonio, 3 days and 3 flat tires he told me. People travel quite the distance to them.

Posted by: Skip at November 14, 2021 05:39 PM (2JoB8)

218 "I bet if you put bacon bits on a strip of bacon, you could travel back in time. To when you had bacon!"

-- Jim Gaffigan*

*Yes, he's become a liberal scold, but he ain't wrong about bacon and its magical powers.

Posted by: Sharkman at November 14, 2021 05:39 PM (GuvvI)

219 203 There was a cooking show when I was a kid called The Galloping Gourmet and he always drank the entire show then grabbed someone out of the studio audience at random to eat dinner with him.

Posted by: San Franpsycho at November 14, 2021 05:32 PM (EZebt)

Grahm Kerr was the host. He also was accused of being a pedo. Not sure how that played out.

Posted by: Javems at November 14, 2021 05:39 PM (2pkC+)

220 Thankfully my neighbors still use mesquite to grill. Love that smell.

Posted by: Ben Had at November 14, 2021 05:39 PM (T7fCX)

221 Missed the thread below, but saw a young man Saturday with a 8-penny ringshank nail through the last joint of his left index finger. He shot himself while holding a 2X4 in place on a bottom plate. Happens a lot and he was very nonchalant about it while nurse was all 'oh no, oh no!' He went right back to work.

Posted by: Eromero at November 14, 2021 05:39 PM (0OP+5)

222 Baking a ham that will become a spicy ham spread, and some whipped sweet potatoes for dinner. And a tawny port with a Arturo Fuente Short Story for dessert.

Posted by: CrotchetyOldJarhead at November 14, 2021 05:40 PM (cp7Tl)

223 My dad always cooked T-bones on the grill; that was what he considered the ultimate steak, back in the day.

Posted by: skywch at November 14, 2021 05:41 PM (sKjat)

224 Here is a recipe that uses avocado that is not guacamole. A long time Houston Mexican restaurant named Ninfa's serves their well known green sauce.

https://tinyurl.com/2uer4zn9

Posted by: Aviator at November 14, 2021 05:42 PM (HQ9Sl)

225 Yeah, that could be part of the problem, Ben Had. I can get good results with a TBone or NY strip, pretty consistently. I cook my ribeyes a bit longer to let the fat render. Hard to pick a favorite, but sirloins have not reached those levels in a long time.

Posted by: Joe Kidd at November 14, 2021 05:42 PM (ZJ4XO)

226 Those stuffed peppers and bacon are my favorites at the big TXMoMe.
Ben Had had a special dinner for the ladies MoMe that was one of the best tenderloins ever and I've eaten at some high end steakhouses.
TXMoMe's-- which is better???
the company???
the food????
the guns??????

Posted by: lin-duh, duh, duh!! at November 14, 2021 05:43 PM (UUBmN)

227 Huh. A drunk pedo cooking show.

It's like real life Network.

Posted by: San Franpsycho at November 14, 2021 05:43 PM (EZebt)

228 Funny but a meal to me is comprised of a meat and two side or a meat, one side and a salad.

Posted by: Ben Had at November 14, 2021 05:43 PM (T7fCX)

229 216: Yes, I find I have to pound and chicken fry the sirloin cuts. And this is butchered from a beef share. I think restaurant sirloins are still ok, but I was shocked to find the sirloin cuts are rather tough and need help. Maybe they changed how/where they cut them.

Posted by: PaleRider, cheerful clinger at November 14, 2021 05:44 PM (3cGpq)

230 OT, but I just got my first fan letter for my Terran Empire stories I posted on Gutenberg!

Someone had read them, spotted my name in the First-World Problems thread, and wrote me to ask if I was the author, and to say he'd enjoyed them!

I am a Very Happy Person at the moment.

Posted by: Ann Wilson, aka Empire 1 at November 14, 2021 05:45 PM (JJatH)

231 Saw a weird America's Test Kitchen episode the other day..

They had spare ribs they cut into double rib pieces for grilling. Salted and sat for an hour.

They got their grill hot and put them on for 6 minute, turned them for 4 minutes then another 6 minutes on the first side on a lower flame..

They were going for 185 temp.. which they got and declared them done.

How could spare ribs be done that quickly?

Anyone here ever try a quick spare rib cook like this?

I really couldn't believe it.

Posted by: Chi-town Jerry at November 14, 2021 05:45 PM (CjFDo)

232
Sirloin used to be a nice cut of beef but I find them to be tougher than boot leather now.

Posted by: Ben Had at November 14, 2021 05:37 PM

Can't disagree. I can't find a good sous vide temp that works either. Going longer time doesn't make much difference. So basically getting the slicer out and making really tasty roast beef sandwiches out of it. At 9.99 a pound seems senseless. I know cheaper cuts get tenderer over time.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 05:47 PM (dQvv7)

233 Durham University Is Offering Students Lessons on How to Be a Prostitute

So you wanno be a ho?

Posted by: Velvet Jones at November 14, 2021 05:47 PM (yrol0)

234 Lin-duh, the company enhances the shootin which enhances the food.

You and Daughter-duh get ready for another spring fling.

Posted by: Ben Had at November 14, 2021 05:47 PM (T7fCX)

235 Posted by: rhennigantx

It's nice they are letting us know who the commies are.

Posted by: Infidel at November 14, 2021 05:47 PM (aH0Li)

236 If you get rabid broccoli, do you have to take the shots?

Posted by: Alberta Oil Peon at November 14, 2021 05:47 PM (P3gRi)

237 There was a cooking show when I was a kid called The Galloping Gourmet and he always drank the entire show then grabbed someone out of the studio audience at random to eat dinner with him.
Posted by: San Franpsycho

The Cajun cook, Justin Wilson, would do that too.

Posted by: rickb223 at November 14, 2021 05:47 PM (OCTRt)

238 How old is yours? The reviews online have many complaints about a noisy whiny motor on the newer units.

Posted by: G'rump928(c) at November 14, 2021 05:35 PM (yQpMk)

A couple of years...maybe older?

There is a circulating motor that does make noise, but it's not unpleasant. I often have the thing running during dinner and it is barely noticeable.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:48 PM (Q9lwr)

239 228 - Meat, taters, and if I don't have broccoli, I count my after dinner cigar as my veg..

Posted by: Joe Kidd at November 14, 2021 05:49 PM (ZJ4XO)

240 Posted by: Ben Had at November 14, 2021 05:43 PM (T7fCX)

*fist bump*

I'm not opposed to a meal of several courses with a wine with each one, but for me, that'd have to be over an entire evening.

Posted by: CrotchetyOldJarhead at November 14, 2021 05:49 PM (cp7Tl)

241 Durham University Is Offering Students Lessons on How to Be a Prostitute

So you wanno be a ho?
Posted by: Velvet Jones

1. Spread legs
2. Take the twenty on the nightstand
3. Leave

Pay me $200,000 for teaching the class.

Posted by: rickb223 at November 14, 2021 05:49 PM (OCTRt)

242 Sirloin used to be a nice cut of beef but I find them to be tougher than boot leather now.

Posted by: Ben Had at November 14, 2021 05:37 PM

I bought some USDA prime sirloins from Sams a few weeks ago and put them on the grill like I always did and they were tough chewy pieces of dog food. We are not getting the same quality of meat we got 18 months ago. The same goes for spare ribs.

Posted by: Mister Scot (Formerly GWS) at November 14, 2021 05:50 PM (bVYXr)

243
g'afternoon, 'rons

Posted by: AltonJackson at November 14, 2021 05:50 PM (DUIap)

244
The problem with sirloin seems to revolve around the issue of 10% to the 'big guy'.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 05:51 PM (dQvv7)

245 >>> 203 There was a cooking show when I was a kid called The Galloping Gourmet and he always drank the entire show then grabbed someone out of the studio audience at random to eat dinner with him.

Posted by: San Franpsycho at November 14, 2021 05:32 PM (EZebt)

Grahm Kerr was the host. He also was accused of being a pedo. Not sure how that played out.
Posted by: Javems at November 14, 2021 05:39 PM (2pkC+)

I think you might be thinking of the "frugal gormet" Jeffery Smith.

Posted by: banana Dream at November 14, 2021 05:51 PM (h/pNJ)

246 Dinner is leftovers. Pot roast, gravy, egg noodles, glazed carrots, sweet and sour red cabbage.

Posted by: JuJuBee at November 14, 2021 05:52 PM (mNhhD)

247 I may go 'shopping' for wild pork this Wednesday.

Posted by: Eromero at November 14, 2021 05:52 PM (0OP+5)

248 Funny but a meal to me is comprised of a meat and two side or a meat, one side and a salad.
Posted by: Ben Had at November 14, 2021 05:43 PM (T7fCX)

===
No cicadas??

Posted by: San Franpsycho at November 14, 2021 05:52 PM (EZebt)

249 CrotchetyOldJarHead, We will meet and share a good meal, a Balvenie and a cigar of your choice.

Posted by: Ben Had at November 14, 2021 05:53 PM (T7fCX)

250 So my new favorite meat is smoked reverse seared top sirloin (filet).

Take about a 1 lb top and smoke at about 160 to 180 for maybe 40 minutes.

Have cast iron skillet at about 500 while sirloin rest. When all rest of meal is ready. Down the steak for about 2 minutes each side.

Rest Slice

Posted by: rhennigantx at November 14, 2021 05:53 PM (yrol0)

251 Hmmm. I spent some time reading the reviews for both the 1000 and 1200 W Anova units. One beef was that they went from a metal impeller to a plastic one (sounds like KitchenAid and their cheap mixer gearing) with the attendant loss of durability.

Another one that seems to apply particularly to the 1200 W unit and might be responsible for the sale price: the WiFi refuses to connect properly to many phones and a lot of folks think it's defective firmware.

Dammit, why can't companies produce a quality product anymore?

Now I'm looking at the Breville Joule lin-duh mentioned but none of the pictures seem to show any way to clamp the unit to the container. If it's stable enough on that small pad at the end of the unit, that might not be a problem.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:53 PM (ZSK0i)

252 Graham Kerr had his daughter on with him towards end, she was nice I remember.

Posted by: Skip at November 14, 2021 05:54 PM (2JoB8)

253 We lucked out today. A local store had frozen turkeys for 39 cents a pound. Got an 18 pounder for seven bucks. This won't be for Thanksgiving which is going to be my mom's beef stroganoff recipe. We'll brine and roast it this week, take the meat off the bones and freeze what won't be used right away. Mrs. JTB isn't overly fond of turkey but turkey sandwiches are fine and I like turkey salad. We'll get a lot of meals off that bird.

Posted by: JTB at November 14, 2021 05:54 PM (7EjX1)

254
Funny but a meal to me is comprised of a meat and two side or a meat, one side and a salad.

Posted by: Ben Had at November 14, 2021 05:43 PM

two meats and a side of meat is also an option

Posted by: AltonJackson at November 14, 2021 05:55 PM (DUIap)

255 I know cheaper cuts get tenderer over time.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 05:47 PM (dQvv7)

I made a tri tip at 127 degrees for four+ hours and it was excellent.

I chilled it before cooking so it wouldn't get overdone when I grilled it.

Sirloin is similar, so I would start there.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:55 PM (Q9lwr)

256 I bought some USDA prime sirloins from Sams a few weeks ago and put them on the grill like I always did and they were tough chewy pieces of dog food. We are not getting the same quality of meat we got 18 months ago. The same goes for spare ribs.
Posted by: Mister Scot

Which is why, as soon as the house is finished, we are starting to raise calves. Worked with a manager who had a full working ranch. He said he would buy his meat at the grocery store because he made too much on the cows. I told him, but you don't know a thing about grocery store beef compared to beef you raise.

Posted by: rickb223 at November 14, 2021 05:55 PM (OCTRt)

257 Eromero, I'd like to shop for some 50/60 lb' ers

Posted by: Ben Had at November 14, 2021 05:56 PM (T7fCX)

258 The black guy in "Caddyshack" was named Smoke Porterhouse. Funny when he burned up the Judge's fine leather golf shoes.

Posted by: Hairyback Guy

I love that scene:

https://youtu.be/5uF36AfubU0

Posted by: Sharkman at November 14, 2021 05:56 PM (GuvvI)

259 Non guacamole avocado recipes...diced, ripe avocado with a good chicken tortilla soup or pozoles. Sliced avocado shingled on some really good toasted and buttered bread topped with seasoning of choice. (aka avocado toast)

Posted by: lin-duh, duh, duh!! at November 14, 2021 05:56 PM (UUBmN)

260 I would not put prime steaks on the grill. Burgers yes, good meat, no.

Posted by: Cicero (@cicero43) at November 14, 2021 05:56 PM (VxC1e)

261 I've have been known to order a "salad" steak to go enjoy ahead of my main steak course..

Posted by: Joe Kidd at November 14, 2021 05:56 PM (ZJ4XO)

262 The Cajun cook, Justin Wilson, would do that too.

Posted by: rickb223 at November 14, 2021 05:47 PM (OCTRt)

He usually had some funny stories to go along with it. One joke is my favorite but it is long. Might try it one night. Saw him in an airport once. Big dude with a young wife (I assume she was his wife)

Posted by: Javems at November 14, 2021 05:56 PM (2pkC+)

263 Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 05:53 PM (ZSK0i)

I would be happy to do a serious review of the Anova unit I have.

I would also be happy to answer some questions if you have any...

Cbd dot aoshq at geemail dot com

Posted by: CharlieBrown'sDildo at November 14, 2021 05:57 PM (Q9lwr)

264 Posted by: Ben Had at November 14, 2021 05:53 PM (T7fCX)

Looking forward to it, ma'am.

Posted by: CrotchetyOldJarhead at November 14, 2021 05:58 PM (cp7Tl)

265 In terms of beef prices, people may not be aware of the drought we had this summer/fall. When I asked the butcher about his mingy short ribs, he said ranchers sent their beef to market way early because they didn't have the hay to feed them. Only one cutting this year--usually two plus grass left over to feed them till October.

Also they cut back their herds, so the high prices may well continue into next summer.

Posted by: Wenda at November 14, 2021 05:58 PM (k3Lcv)

266 257 Eromero, I'd like to shop for some 50/60

Posted by: Ben Had at November 14, 2021 05:56 PM
Mrs. E let 3 100 lb units walk earlier this week.

Posted by: Eromero at November 14, 2021 05:59 PM (0OP+5)

267 So I gots the covid. Lost all sense of taste and smell. Just to test out how profound the the loss is, I took a long deep sniff from a jar of dried crushed Thai chili peppers. I usually just wave these peppers over my food to get a ton of almost painful heat.

I could not smell a thing.

Posted by: johnd01 at November 14, 2021 05:59 PM (uVQvU)

268 They want a ludicrous sum for demi glace at the store I'm just going to start boiling bones myself.

Posted by: Yudhishthira's Dice at November 14, 2021 05:59 PM (/KPLX)

269 I bought a 3lb hunk of rump roast for next to nothing. Gonna cube it and cook it in wine and Herbs de Provance for hours.

Posted by: Ben Had at November 14, 2021 05:59 PM (T7fCX)

270 Sirloin used to be a nice cut of beef but I find them to be tougher than boot leather now.
Posted by: Ben Had

The sirloins I have purchased at Costco are very good.

Posted by: Joe Mama at November 14, 2021 05:59 PM (WmGrA)

271 Anyone here ever try a quick spare rib cook like this?

I really couldn't believe it.
Posted by: Chi-town Jerry at November 14, 2021 05:45 PM (CjFDo)

------------

No way those ribs are done in that amount of time unless they precooked it. I suppose you could cut off the meat with a chainsaw and run it through a blender.

Posted by: Duke Lowell at November 14, 2021 06:00 PM (kTF2Z)

272 Posted by: Eromero at November 14, 2021 05:52 PM (0OP+5)

What do you use for pigs? Rifle? Pistol? Spear?

Posted by: CharlieBrown'sDildo at November 14, 2021 06:00 PM (Q9lwr)

273 Additional Blond Agent

The joule does have a clip. The base is also magnetic so it will stick to the bottom of pots that are also good for induction cooking.

Posted by: lin-duh, duh, duh!! at November 14, 2021 06:01 PM (UUBmN)

274 >>I made a tri tip at 127 degrees for four+ hours and it was excellent.

>>I chilled it before cooking so it wouldn't get overdone when I grilled it.

>>Sirloin is similar, so I would start there.

Indirect cook?

Posted by: JackStraw at November 14, 2021 06:01 PM (ZLI7S)

275 Hello food friends.

I made some lovely baked halibut with Korean bbq sauce and siracha last night. Rice spiked with tumeric and a salad with toms, goat cheese and marinated artichokes.

Served with a yummy, not too sweet, not to dry, local apple cider.

#1 son eats like a king when he comes to dinner.

Posted by: nurse ratched at November 14, 2021 06:01 PM (U2p+3)

276 Eromero, I took out a 200lb sow and left her in the back pasture for bait.

Posted by: Ben Had at November 14, 2021 06:01 PM (T7fCX)

277 Indirect cook?

Posted by: JackStraw at November 14, 2021 06:01 PM (ZLI7S)

Sous vide.

I am sure I have mentioned it once or twice!

Posted by: CharlieBrown'sDildo at November 14, 2021 06:02 PM (Q9lwr)

278 I made a tri tip at 127 degrees for four+ hours and it was excellent.
I chilled it before cooking so it wouldn't get overdone when I grilled it.
Sirloin is similar, so I would start there.

Posted by: CharlieBrown'sDildo at November 14, 2021 05:55 PM

Four hours? Okay, I'll start there. I was pretty certain two hours @ 153 degrees was plenty.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at November 14, 2021 06:03 PM (dQvv7)

279 I think you might be thinking of the "frugal gormet" Jeffery Smith.

Posted by: banana Dream at November 14, 2021 05:51 PM (h/pNJ)

Maybe so. Working from memory.

Posted by: Javems at November 14, 2021 06:03 PM (2pkC+)

280 I would also be happy to answer some questions if you have any...

Cbd dot aoshq at geemail dot com
Posted by: CharlieBrown'sDildo at November 14, 2021 05:57 PM (Q9lwr)

Just one query: how old is your unit and do you know if it has the metal or plastic impeller?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:03 PM (ZSK0i)

281 I made some lovely baked halibut...

Posted by: nurse ratched at November 14, 2021 06:01 PM (U2p+3)

---------

Was it good enough for Jehovah?

Posted by: Duke Lowell at November 14, 2021 06:04 PM (kTF2Z)

282 Non guacamole avocado recipes...diced, ripe avocado with a good chicken tortilla soup or pozoles. Sliced avocado shingled on some really good toasted and buttered bread topped with seasoning of choice. (aka avocado toast)

Posted by: lin-duh, duh, duh!! at November 14, 2021 05:56 PM

there's a Mexican place near my AO that takes a half avocado in the skin, fills the hole where the pit was with pico, covers it with shredded cheese and runs it under the broiler

there's also a sushi / Japanese place that coats avocado slices in tempura batter and fries them, then serves with honey drizzled over the fried slices

Posted by: AltonJackson at November 14, 2021 06:04 PM (DUIap)

283 nurse, your killin me. I have to have you come so that you can cook for ME.

Posted by: Ben Had at November 14, 2021 06:04 PM (T7fCX)

284 Ben what you hunting? Cougars?

Posted by: Skip at November 14, 2021 06:04 PM (2JoB8)

285 He usually had some funny stories to go along with it. One joke is my favorite but it is long. Might try it one night. Saw him in an airport once. Big dude with a young wife (I assume she was his wife)
Posted by: Javems

Justin would pour out salt in his hand and say it was 1 teaspoon. They he'd look at the camera and say, "you don't believe me? Watch". Then he'd get a teaspoon, transfer the salt from his hand to the teaspoon with no grains left over. Dayum.

Posted by: rickb223 at November 14, 2021 06:04 PM (OCTRt)

286 Sous vide.

I am sure I have mentioned it once or twice!

Posted by: CharlieBrown'sDildo
----
How is the sous vide coffee going???

Posted by: lin-duh, duh, duh!! at November 14, 2021 06:04 PM (UUBmN)

287 The joule does have a clip. The base is also magnetic so it will stick to the bottom of pots that are also good for induction cooking.
Posted by: lin-duh, duh, duh!! at November 14, 2021 06:01 PM (UUBmN)

Roger that and thanks for the info!

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:04 PM (ZSK0i)

288 I had a delightful can of chunky soup for dinner, then later had a sneezing fit and now feel kind of pukey. Good news is I got the furnace working in the camper and she's all the way up to 61F!

Posted by: Weasel at November 14, 2021 06:05 PM (s+ozc)

289 I work remote now, so I might as well make my own demi glace. It's cheaper, and it'll taste better than store bought... And my house will smell delicious for a week.

Posted by: Yudhishthira's Dice at November 14, 2021 06:05 PM (/KPLX)

290 nurse ratched, I want to come to your house and eat for a week. I might not end up liking any of it, I'm not much of a gourmand, but it always sounds incredibly good.

Posted by: April -- dash my lace wigs! at November 14, 2021 06:06 PM (OX9vb)

291 Skip, feral hogs.

Posted by: Ben Had at November 14, 2021 06:06 PM (T7fCX)

292 272 Posted by: Eromero at November 14, 2021 05:52 PM (0OP+5)

What do you use for pigs? Rifle? Pistol? Spear?

Posted by: CharlieBrown'sDildo at November 14, 2021 06:00 PM
So OK, we're over the 'rule', so we can talk dirty among us guys. I use a Browning 30-06 but Mrs. E hunts with a Savage .270. She does have a .223 Wylde 20" AR that I built for her and she has not tried it on a hog yet. I usually pack a handgun like a G20, and she carries a Ruger GP .357. You know, in case.

Posted by: Eromero at November 14, 2021 06:06 PM (0OP+5)

293 If I ever went to the Texas MoMe I would bring shoo-fly pies
Posted by: Skip

Wet bottom or dry bottom? Whatever you make, I'll make the other.

Posted by: Tonypete at November 14, 2021 06:07 PM (mD/uy)

294 269 I bought a 3lb hunk of rump roast for next to nothing. Gonna cube it and cook it in wine and Herbs de Provance for hours.

Posted by: Ben Had at November 14, 2021 05:59 PM (T7fCX)

I usually make oxtail stew this time of year. Takes a whole bottle (750ml) of wine plus some stock. Cook them down for 3-4 hours after browning. Really good if I say so myself The tails are now $10.00 a pound!

Posted by: Javems at November 14, 2021 06:09 PM (2pkC+)

295 I keep looking at that plate of ribs and thinking what's everyone else gonna eat?

Posted by: Ben Had at November 14, 2021 06:10 PM (T7fCX)

296 I had a delightful can of chunky soup for dinner, then later had a sneezing fit and now feel kind of pukey. Good news is I got the furnace working in the camper and she's all the way up to 61F!
Posted by: Weasel
---------

Hold it...not Progresso wild rice/chicken?

About the heater, 10 minutes of jumping jacks will provide a warm up. Uh, wait, 'feeling pukey'. Belay that suggestion.

Posted by: Mike Hammer, etc., etc. at November 14, 2021 06:10 PM (830x5)

297 Howdy there, hungry hungry Hordelings!

Posted by: Doof at November 14, 2021 06:10 PM (mZUr4)

298 how old is your unit and do you know if it has the metal or plastic impeller?

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:03 PM (ZSK0i)

I'm guessing about two years old, and I just checked...it's a plastic impeller. But it spins in its own housing and never touches anything except water, so I am unsure why it is an issue.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:10 PM (Q9lwr)

299
posole is on the stove, approaching "the turn" to add the final ingredients

should be ready by the gun thread, so get a bowl ready next to your USB port

thanks Jak (and CBD) for the recipe

Posted by: AltonJackson at November 14, 2021 06:11 PM (DUIap)

300 Thanks for the air fryer recommendations. I went to Amazon and was staggered by the number of possibilities. What size works best?

Posted by: Wenda at November 14, 2021 06:11 PM (k3Lcv)

301 295 I keep looking at that plate of ribs and thinking what's everyone else gonna eat?

Posted by: Ben Had at November 14, 2021 06:10 PM
Me too. Grease all the way to my elbows.

Posted by: Eromero at November 14, 2021 06:11 PM (0OP+5)

302 Javems, that is one thing I have never tried. Recipe please.

Posted by: Ben Had at November 14, 2021 06:11 PM (T7fCX)

303 Me and tha lil puddin head baby are gonna make burboun chocolate pecan pie with spicy candied bacon crumbles for Thanksgiving.

Gonna have to buy a good coffee to go with it.

Posted by: CrotchetyOldJarhead at November 14, 2021 06:11 PM (cp7Tl)

304 We had pork ribs last weekend and homemade cole slaw. Perfection!

Tonight it's grilled salmon, steamed rice and fresh broccoli. I don't go out any more, so we fix favorites at home. Kidsharn is a wonderful cook!

Posted by: Rosasharn at November 14, 2021 06:12 PM (PzBTm)

305 Skip, feral hogs.
Posted by: Ben Had

And I'll bet the 200lber is bait for smaller more succulent little piggies.

Posted by: AZ deplorable moron at November 14, 2021 06:12 PM (ONPYd)

306 Y'all are too sweet.

The secret ingredient to cooking is loving the people You are cooking for.

I remind myself constantly how blessed I am to live where I do, have the family and friends I have and the opportunity to show them how much I love them. And smile when you cook. Really!

Posted by: nurse ratched at November 14, 2021 06:12 PM (U2p+3)

307 Thanks for the air fryer recommendations. I went to Amazon and was staggered by the number of possibilities. What size works best?
Posted by: Wenda at November 14, 2021 06:11 PM (k3Lcv)

Your welcome! The one I have I can fit one whole chicken in it with room on the sides for taters/veggies.

Posted by: Hairyback Guy at November 14, 2021 06:13 PM (R/m4+)

308 Doof, per the ONT- the bourbon that LCD brought was "Baby Blue"

Posted by: Ben Had at November 14, 2021 06:13 PM (T7fCX)

309 How you all are.

Posted by: dartist at November 14, 2021 06:13 PM (+ya+t)

310 Tonypete wet bottom is better

Posted by: Skip at November 14, 2021 06:13 PM (2JoB8)

311 These come out in evening to night, I
Out the links in early morning but these are good so here's is now

https://directorblue.blogspot.com/2021/11/
top-20-tweets-from-badblue-tonight_14.html

Posted by: Skip at November 14, 2021 06:15 PM (2JoB8)

312 the bourbon that LCD brought was "Baby Blue"

Posted by: Ben Had at November 14, 2021 06:13 PM (T7fCX)

It was excellent...you Texans make some fine whiskey.

By the way, the Bendt #5 Texas Whiskey was also excellent.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:15 PM (Q9lwr)

313 I picked up my son from basic during his first weekend pass. He had a small notebook listing all the things he wanted to eat. We didn't get them all but we tried.

Posted by: Javems at November 14, 2021 06:15 PM (2pkC+)

314 13 At the risk of inciting a flame war:
I'd like to know what cut of beef is best for steaks.

___

They each have charms. I love them all.

Ribeye is probably my favorite. Good cross between beef flavor and tenderness. Tenderloin can be great, but it's texture over flavor. Sirloin can also be great. It has more beef flavor but has a tougher bite.

With sous vide, chuck can be excellent, but it takes time.

Posted by: SARDiver at November 14, 2021 06:15 PM (s0DTB)

315 Hold it...not Progresso wild rice/chicken?

About the heater, 10 minutes of jumping jacks will provide a warm up. Uh, wait, 'feeling pukey'. Belay that suggestion.
----
Nope! Went all wild at the Food Lion and bought chunky soup (and spaghettios).
It's going to be in the 20s tonight and since it's the first time I've used the heater thought I'd fire it up. Then I realized the propane tanks were empty which I thought was odd and realized one of the tank hoses had a leak. So I isolated that side and am running off of one tank. Seems to be working now and I haven't blowed up yet.

Posted by: Weasel at November 14, 2021 06:15 PM (s+ozc)

316 Do people eat feral hogs or boars? I love pork but I always heard in the wild they were pretty nasty parasite wise. There's probably a good reason why some religions ban them.

Posted by: banana Dream at November 14, 2021 06:16 PM (h/pNJ)

317 Love it even more cause Its not perfect.. make me feel I can prepare It too.. looks yummy.

Posted by: Dr. Varno at November 14, 2021 06:17 PM (vuisn)

318 AZ Deplorable, yes. Might take a ham off of a big'un but the rest is bait.

Posted by: Ben Had at November 14, 2021 06:17 PM (T7fCX)

319 And puppy at end isn't mine, but he is adorable

Posted by: Skip at November 14, 2021 06:17 PM (2JoB8)

320 Doof, per the ONT- the bourbon that LCD brought was "Baby Blue"
Posted by: Ben Had at November 14, 2021 06:13 PM (T7fCX)

Thanks! You have any specific thoughts on it?

I was at a local hooch shop today and was talking to a guy in the bourbon aisle. I suggested he try Legent. One of my current favorites. I must have been raving about it because he grabbed a bottle -- after having been there for nearly 30 mins before I got there.

Posted by: Doof at November 14, 2021 06:17 PM (mZUr4)

321 First time this season I should've said.

Posted by: Weasel at November 14, 2021 06:18 PM (s+ozc)

322 302 Javems, that is one thing I have never tried. Recipe please.

Posted by: Ben Had at November 14, 2021 06:11 PM (T7fCX)

I'll dig it out and figure out how to get it to you.

Posted by: Javems at November 14, 2021 06:18 PM (2pkC+)

323 231

Chi Town, they would be tough as wang learher!! I simmer mine an hour before putting short ribs on the vrill, then shlosh with barbque sauce.

Posted by: Cicero Kaboom! Kid at November 14, 2021 06:18 PM (TRGyz)

324 Steaks... hmmm. This past week we had filet Oscar. Filet with asparagus, crab meat and about a bucket of bernaise sauce over it all. (I LOVE bernaise sauce!)

Posted by: Rosasharn at November 14, 2021 06:19 PM (PzBTm)

325 Tonypete wet bottom is better
Posted by: Skip

Oh, without a doubt.

Just trying to have the Morons expand their comfort with PA Dutch offerings.

Posted by: Tonypete at November 14, 2021 06:19 PM (mD/uy)

326 banana dream, yes we eat them but it is better if you can trap the little guys and feed them up for about 90 days.

Posted by: Ben Had at November 14, 2021 06:19 PM (T7fCX)

327 And AZ Deplorable see ad at end for guy running for Senate in Arizona

Posted by: Skip at November 14, 2021 06:19 PM (2JoB8)

328
Doof, per the ONT- the bourbon that LCD brought was "Baby Blue"

Posted by: Ben Had at November 14, 2021 06:13 PM

thx for the earworm

youtube.com/watch?v=TkA7xQb6uPk

Posted by: AltonJackson at November 14, 2021 06:20 PM (DUIap)

329 But it spins in its own housing and never touches anything except water, so I am unsure why it is an issue.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:10 PM (Q9lwr)

Some of the negative reviews were from folks who've had the plastic impeller fragment itself.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:20 PM (ZSK0i)

330 Posted by: banana Dream at November 14, 2021 06:16 PM (h/pNJ)

The smaller ones (60-80lb) do pretty well brined in buttermilk and grilled to medium. Hickory or mesquite would be the wood of choice.

Posted by: CrotchetyOldJarhead at November 14, 2021 06:21 PM (cp7Tl)

331 Posted by: banana Dream at November 14, 2021 06:16 PM (h/pNJ)

Yes...wild pigs are assumed to have trichinosis parasites.

Any competent butcher will know how long and at what temperature to freeze the meat to make it safe.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:21 PM (Q9lwr)

332 What do you use for pigs? Rifle? Pistol? Spear?
------------
Met a guy in Hawaii once who said he hunted wild pigs by dog and knife. He laughed at me when I asked what it was. A bunch of dogs corner it and he goes in and kills it with the knife. Didn't see it but if true the dude has stones.

Posted by: dartist at November 14, 2021 06:21 PM (+ya+t)

333 My favorite steak is ribeye. My favorite cut to be served is prime rib followed by big tender BBQ covered beef ribs then steak. I guess because I can make steak anytime (if I can afford the meat) but I don't have the means or know how to make the others well.

Posted by: banana Dream at November 14, 2021 06:22 PM (h/pNJ)

334 Doof, I didn't get to try it but I do know that it didn't last long.

Posted by: Ben Had at November 14, 2021 06:22 PM (T7fCX)

335 The wife is out in the kitchen making tortillas from scratch.

For two.

I'm a third of the way into a bottle to Tequila. Dinner is gonna' be lit. When's the gub thread?

Posted by: Martini Farmer at November 14, 2021 06:22 PM (BFigT)

336 Soon, oxtails will be a thing of the past. Biden gonna outlaw cow farts so the cows wont need a tail.

Posted by: Cicero Kaboom! Kid at November 14, 2021 06:22 PM (TRGyz)

337 When I was on the north shore the guys dug a pit for the pig to fall into, then they stabbed it with spears.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 14, 2021 06:23 PM (Dc2NZ)

338 Steaks... hmmm. This past week we had filet Oscar. Filet with asparagus, crab meat and about a bucket of bernaise sauce over it all. (I LOVE bernaise sauce!)
Posted by: Rosasharn at November 14, 2021 06:19 PM (PzBTm)

That used to be my favorite steak dish. The Marriott in West Palm Beach many years ago made it and it was fantastic. Plus my girlfriend at the time was a bartender there so she always put a good word in with the Chef.

Posted by: Hairyback Guy at November 14, 2021 06:23 PM (R/m4+)

339 Some of the negative reviews were from folks who've had the plastic impeller fragment itself.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:20 PM (ZSK0i)

They are warranteed for two years I think, and my experience with their customer service folks was impressively pleasant.

But why would they fragment? Maybe a vacuum bag that broke and released fragments into the water?

Posted by: CharlieBrown'sDildo at November 14, 2021 06:23 PM (Q9lwr)

340 When's the gub thread?
Posted by: Martini Farmer at November 14, 2021 06:22 PM (BFigT)
-----
Gun Thread is on Sund....

Oh shit!

Posted by: Weasel at November 14, 2021 06:24 PM (s+ozc)

341 There was a cooking show when I was a kid called The Galloping Gourmet and he always drank the entire show then grabbed someone out of the studio audience at random to eat dinner with him.

Posted by: San Franpsycho at November 14, 2021 05:32 PM

The host eventually figured out that he was an alcoholic and got sober. He returned to TV after that, but I wasn't watching cooking shows then.

Posted by: Cybersmythe at November 14, 2021 06:25 PM (ezpv1)

342 Gun Thread is on Sund....

Oh shit!

Posted by: Weasel at November 14, 2021 06:24 PM (s+ozc)

So Martini Farmer isn't the only one mixing tequila with guns!

Posted by: CharlieBrown'sDildo at November 14, 2021 06:25 PM (Q9lwr)

343 Doof, I didn't get to try it [Baby Blue] but I do know that it didn't last long.
Posted by: Ben Had at November 14, 2021 06:22 PM (T7fCX)

I just looked it up. It's actually not a bourbon, but simply "corn whiskey". It doesn't qualify as a bourbon because it is aged in small barrels (5 gallons) for a short time (6 months).

I'd still like to try it though.

Posted by: Doof at November 14, 2021 06:26 PM (mZUr4)

344 thx for the earworm
youtube.com/watch?v=TkA7xQb6uPk
Posted by: AltonJackson at November 14, 2021 06:20 PM (DUIap)

Here is Baby Blue by The Echoes. 1961.
Different tune but cute.

https://www.youtube.com/watch?v=n1hVMHJgBgI

Posted by: Hairyback Guy at November 14, 2021 06:27 PM (R/m4+)

345 Posted by: Doof at November 14, 2021 06:26 PM (mZUr4)

Every Balcones product I have tried has been good. The Baby Blue is quite nice, and definitely not as harsh as some young whiskies I have tasted.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:27 PM (Q9lwr)

346 They are warranteed for two years I think, and my experience with their customer service folks was impressively pleasant.

But why would they fragment? Maybe a vacuum bag that broke and released fragments into the water?

Posted by: CharlieBrown'sDildo at November 14, 2021 06:23 PM (Q9lwr)

Good question on the impeller. I couldn't find any causation on that one.

The other beef from a big segment of reviewers that had problems was that Anova's customer service has gone down the proverbial crapper.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:27 PM (ZSK0i)

347 I made the first pot o' chili for this season last week.

When the kiddos come home we'll have a big pot o'posole.

The recipe I use is simpler than Jac Sucio's. More like a peasant version. But hey, it's all good.

I have yet to, no matter where I've gone, have a bad bowl of posole.

Posted by: naturalfake at November 14, 2021 06:28 PM (5NkmN)

348 Hubbysharn used to make us Steak Diane for special occasions. Toss the filet and bring me a trough of the Diane sauce. That and a good loaf of bread... I'm set! Kidsharn and I have not yet attempted that.

Posted by: Rosasharn at November 14, 2021 06:28 PM (PzBTm)

349 Fucking spell check is a pain in the ass.

Posted by: CharlieBrown'sDildo at November 14, 2021 06:28 PM (Q9lwr)

350 Doof, the bar at the MoMe would have put Spec's to shame.

Posted by: Ben Had at November 14, 2021 06:29 PM (T7fCX)

351 Go commando and turn it off. >8^>

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:29 PM (ZSK0i)

352 So Martini Farmer isn't the only one mixing tequila with guns!

Posted by: CharlieBrown'sDildo at November 14, 2021 06:25 PM (Q9lwr)
-------
Ha!

Posted by: Weasel at November 14, 2021 06:29 PM (s+ozc)

353 Every Balcones product I have tried has been good. The Baby Blue is quite nice, and definitely not as harsh as some young whiskies I have tasted.
Posted by: CharlieBrown'sDildo at November 14, 2021 06:27 PM (Q9lwr)

Appreciate the info!

Posted by: Doof at November 14, 2021 06:30 PM (mZUr4)

354 Since we're talking old forgotten tv food shows, Door-Knock Dinners taught me how to see a fridge, freezer, pantry in any state and imagine a great meal. That was a show I wished they'd bring back, but I doubt it really could be now, b/c people would just stock up like crazy if they knew someone might be in the neighborhood for a tv food show...

Posted by: Nova local at November 14, 2021 06:31 PM (exHjb)

355 350 Doof, the bar at the MoMe would have put Spec's to shame.
Posted by: Ben Had at November 14, 2021 06:29 PM (T7fCX)
---
I kept wondering about that table!

Posted by: Weasel at November 14, 2021 06:31 PM (s+ozc)

356 "A bunch of dogs corner it and he goes in and kills it with the knife."

True. I've seen them do it.
They do also kill it with a spear.
Then, cook it whole, in a pit w banana leaves, slowly for about a day.

Posted by: gourmand du jour at November 14, 2021 06:31 PM (jTmQV)

357 Doof, the bar at the MoMe would have put Spec's to shame.
Posted by: Ben Had at November 14, 2021 06:29 PM (T7fCX)

Impressive!! Hope to be there next time to contribute and partake!!

Posted by: Doof at November 14, 2021 06:32 PM (mZUr4)

358 Brain fart but the Bourbon that Ladyl sent from Ohio is the best I have ever tasted.

Posted by: Ben Had at November 14, 2021 06:32 PM (T7fCX)

359 And AZ Deplorable see ad at end for guy running for Senate in Arizona
Posted by: Skip

Yup. He's right.
Weasel might want to check that too.

Posted by: AZ deplorable moron at November 14, 2021 06:33 PM (ONPYd)

360 Funny but a meal to me is comprised of a meat and two side or a meat, one side and a salad.
Posted by: Ben Had at November 14, 2021 05:43 PM (T7fCX)

and a dessert.

Posted by: G'rump928(c) at November 14, 2021 06:34 PM (yQpMk)

361 Ben Had, was it Watershed? I remember you saying something about it, so I tried it. I like it a lot. Not as sweet as a lot of bourbon.

Posted by: April -- dash my lace wigs! at November 14, 2021 06:34 PM (OX9vb)

362
time to add the hominy

Posted by: AltonJackson at November 14, 2021 06:34 PM (DUIap)

363 So Martini Farmer isn't the only one mixing tequila with guns!

Is that... wrong?

Posted by: Martini Farmer at November 14, 2021 06:34 PM (BFigT)

364 What do you use for pigs? Rifle? Pistol? Spear?

Posted by: CharlieBrown'sDildo

Either an AR with soft pint and 30 rd mag or .357 Henry lever with Buffalo Bore 180 gr hardcast.

Posted by: rickb223 at November 14, 2021 06:34 PM (OCTRt)

365

Holiday meal this year is going to be baked brie with a homemade mango cranberry chutney, unfrenched lamb chops, mushroom risotto, and I'm going to try a dessert using pumpkin pie piped onto a egg roll wrapper deep-fried and rolled in cinnamon sugar kind of like a Filipino turon...

Posted by: My Pimp Shot My Dealer at November 14, 2021 06:35 PM (RVqWE)

366 Gun Thread is on Sund....Oh shit!

lol

Posted by: Notorious BFD at November 14, 2021 06:36 PM (Xrfse)

367 April, Thank You. That was the one. My that was good and I'm a Scotch drinker.

Posted by: Ben Had at November 14, 2021 06:36 PM (T7fCX)

368 Then, cook it whole, in a pit w banana leaves, slowly for about a day.
-----------
Gun laws forces them to use spears and knives I guess. I missed it by a day and I'm sure I missed some good eats.

Posted by: dartist at November 14, 2021 06:37 PM (+ya+t)

369 Don't feel too bad -- I woke up today thinking it was Monday.

Posted by: Dr. Varno at November 14, 2021 06:37 PM (vuisn)

370 Four hours? Okay, I'll start there. I was pretty certain two hours @ 153 degrees was plenty.

No ! 153 will cause it to contact and squeeze all the moisture out. I like 132 for 4 hours

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:37 PM (WF/xn)

371 Either an AR with soft pint and 30 rd mag or .357 Henry lever with Buffalo Bore 180 gr hardcast.

30 rounds of AR or one hardcast?

Asking for a pig

Posted by: Martini Farmer at November 14, 2021 06:38 PM (BFigT)

372 rickb223, heart shot one with a 22LR. Yeah , it ran a ways but died tired.

Posted by: Ben Had at November 14, 2021 06:38 PM (T7fCX)

373 That's how I picture Krak every Saturday and Sunday morning about 5:55am

Posted by: Skip at November 14, 2021 06:38 PM (2JoB8)

374 I made coffe liquer in the sous vide with Mason jars. It was great

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:39 PM (WF/xn)

375 Late to the thread, but thanks to Jak Sucio for the posole recipe. Might have to try that one out soon, albeit at less than 8-pound quantities.

Posted by: Schnorflepuppy at November 14, 2021 06:39 PM (Agr8U)

376 Thinking of either scotch or a extremely old bottle of Crown Royal.

Posted by: Skip at November 14, 2021 06:40 PM (2JoB8)

377 yep right there in the way back of my throat thats vomit!

RawStory
Chris Christie and Liz Cheney could hold the keys to derailing Trump's reelection hopes: conservative columnist

Posted by: rhennigantx at November 14, 2021 06:40 PM (yrol0)

378 Either an AR with soft pint and 30 rd mag or .357 Henry lever with Buffalo Bore 180 gr hardcast.

30 rounds of AR or one hardcast?

Asking for a pig
Posted by: Martini Farmer

However many it takes for however many are in the sounder. Had 15 under f-i-l's oak tree in the back last week.

Posted by: rickb223 at November 14, 2021 06:40 PM (OCTRt)

379 "Gun laws forces them to use spears and knives I guess. '

You're right about the gun laws but I think the spear or knife is more about traditional Hawaiian hunting.

Posted by: gourmand du jour at November 14, 2021 06:40 PM (jTmQV)

380 RawStory
Chris Christie and Liz Cheney could hold the keys to derailing Trump's reelection hopes: conservative columnist
Posted by: rhennigantx

Some days, I don't know if I can go on. Sheesh.

Posted by: April -- dash my lace wigs! at November 14, 2021 06:41 PM (OX9vb)

381 rickb223, heart shot one with a 22LR. Yeah , it ran a ways but died tired.
Posted by: Ben Had

I don't have that kind of skill. Can't get close to these wild ones.

Posted by: rickb223 at November 14, 2021 06:41 PM (OCTRt)

382 So right on time for the 5-11 kids vax bullshit, articles are popping up about how infant and child heart disease are caused by "climate" "change".

Posted by: Sharkman at November 14, 2021 06:42 PM (POeGV)

383 Budweiser tastes different than Miller
But I never thought so 'til I tried
one right after the other

Posted by: Dr. Varno at November 14, 2021 06:42 PM (vuisn)

384 Do people eat feral hogs or boars? I love pork but I always heard in the wild they were pretty nasty parasite wise. There's probably a good reason why some religions ban them.
Posted by: banana Dream at November 14, 2021 06:16 PM

Big boars can be nasty; they often have "boar taint", the cause of which is debated, but meat with it smells very bad during cooking, and tastes worse.

The best wild pig is from

Pigs are wonderful converters of forest mast (think acorns) which is otherwise almost inedible, into protein. There is some evidence that when the Middle East was deforested (the "cedars of Lebanon"), pigs competed for human-edible foodstuffs, which led to their banning as a foodway.

Posted by: Duncanthrax at November 14, 2021 06:42 PM (a3Q+t)

385 The beauty of sous vide, is you don't cross the temperature you are targeting. Once you cross that temp in any type of cooking you can't go back, it's over done. With sous vide you can hold the temp where you want it and let it cook through it won't get more done. This is what people don't get

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:42 PM (WF/xn)

386 Having the Aberfeldy, but going to open that Crown Royal by the holidays

Posted by: Skip at November 14, 2021 06:45 PM (2JoB8)

387 rickb223, I let the just wander up. Haven't had to take a shot farther than 100 feet.

Posted by: Ben Had at November 14, 2021 06:45 PM (T7fCX)

388 The one and only pig I have shot was with a M44 and softpoint 54r.

I liked having a bayonet, just in case.

Posted by: G'rump928(c) at November 14, 2021 06:46 PM (yQpMk)

389 I like ribs.

Posted by: Stacy Abrams at November 14, 2021 06:46 PM (WrQ1e)

390 rickb223, I let the just wander up. Haven't had to take a shot farther than 100 feet.
Posted by: Ben Had

Nice. They were about 75 yards away from the back of the house. Soon as he stepped out, they started running. He should have went out the side and circled around the house. He would have been closer.

Posted by: rickb223 at November 14, 2021 06:47 PM (OCTRt)

391 RawStory
Chris Christie and Liz Cheney could hold the keys to derailing Trump's reelection hopes: conservative columnist
Posted by: rhennigantx at November 14, 2021 06:40 PM (yrol0)

Yeah, riiiight! Both worthless has-been nickelfuckers.

Posted by: Alberta Oil Peon at November 14, 2021 06:48 PM (P3gRi)

392 " I like ribs.
Posted by: Stacy Abrams "

We know we know.

Posted by: Golden Corral at November 14, 2021 06:48 PM (Tnijr)

393 Hello fellow eaters.

Thinking about to make tonight. A reservation perhaps

Posted by: Pete Bog at November 14, 2021 06:50 PM (bzrNB)

394 Posted by: rickb223 at November 14, 2021 06:47 PM (OCTRt)

My grandfather claimed he used to hunt wild boar in Israel on horseback with a spear (he was a mounted policeman).

Posted by: CharlieBrown'sDildo at November 14, 2021 06:50 PM (Q9lwr)

395 Well, I got some nice recommendations for consideration and I've narrowed it down to two units. Either the 1000 W Anova or the 1100 W Greater Goods unit. The latter doesn't have the remote connectivity bells and whistles but the reviews are top notch and the price is excellent. Time for a quarter toss.

Thanks to everyone for your inputs and commentary.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 06:50 PM (ZSK0i)

396 "Chris Christie and Liz Cheney "

Tweedle Dee and Tweedle Dumb?

Posted by: Thru the looking glass at November 14, 2021 06:51 PM (Tnijr)

397 RawStory
Chris Christie and Liz Cheney could hold the keys to derailing Trump's reelection hopes: conservative columnist
Posted by: rhennigantx at November 14, 2021 06:40 PM (yrol0)
Yeah, riiiight! Both worthless has-been nickelfuckers.
Posted by: Alberta Oil Peon at November 14, 2021 06:48 PM (P3gRi)

Chris Christie isn't all bad.....I ran it up in him on national TV and he loved it.

Posted by: Jerry Jones, Baby Daddy at November 14, 2021 06:51 PM (R/m4+)

398 100 feet could hit them with my smoothbore

Posted by: Skip at November 14, 2021 06:51 PM (2JoB8)

399 My grandfather claimed he used to hunt wild boar in Israel on horseback with a spear (he was a mounted policeman).
Posted by: CharlieBrown'sDildo at November 14, 2021 06:50 PM (Q9lwr)

Down Eros, Up Mars!

Posted by: G'rump928(c) at November 14, 2021 06:51 PM (yQpMk)

400 Pete Bog, Many, many Thank you's to you both.

Posted by: Ben Had at November 14, 2021 06:51 PM (T7fCX)

401 I'm on a diet. UltraSlimFast for breakfast and lunch, an apple for a snack, then one of those diet frozen dinners at about 300 calories.

But a cocktail at 5. Bloody Mary with salt on the rim, two feta cheese stuffed olives, a piece of celery heart.

It's sorta working.

Posted by: Mr Gaga at November 14, 2021 06:52 PM (KiBMU)

402 My grandfather claimed he used to hunt wild boar in Israel on horseback with a spear (he was a mounted policeman).
Posted by: CharlieBrown'sDildo

I wouldn't doubt it. People have hunted wild boar in every manner possible. I've seen videos where guys would hide in trees and drop down on one with a spear.

Posted by: rickb223 at November 14, 2021 06:52 PM (OCTRt)

403 If you like Balcones, their Rumble is pretty good.

Posted by: bear with asymmetrical balls at November 14, 2021 06:53 PM (QU5/8)

404 Christie and Cheney, two porkers in every sense.

Posted by: Ben Had at November 14, 2021 06:53 PM (T7fCX)

405 People have hunted wild boar in every manner possible. I've seen videos where guys would hide in trees and drop down on one with a spear.
Posted by: rickb223

Like Rambo in First Blood.

Posted by: Drink Like Vikings at November 14, 2021 06:54 PM (audll)

406 My friend grew up in Turkey and said they used to hide in trees and spear them. under pistachio trees

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:54 PM (WF/xn)

407 I always liked Galloping Gourmet as a kid; many, many years ago I ran across The Complete Galloping Gourmet cookbook, and it’s quite good.

Sometime after that, Graham Kerr appears to have decided that since he drank too much and ate too much fattening food, his job was to convince us to mend his ways.

I still enjoy the occasional show that pops up on the video sites. Great Lime Coconut pie in the CGG, his fried fish is amazing, and I also really like his rice a l’orange.

Posted by: Stephen Price Blair at November 14, 2021 06:55 PM (CX3cf)

408 Howdy Pete Bog! Howdy to the missus, too!

Posted by: Weasel at November 14, 2021 06:55 PM (jvKeG)

409 There was a restaurant in Seaside/Del Rey Oaks, California that had wild bore on the menu during the fall/winter. The farmers were allowed to protect their crops (artichokes and strawberries) from them only during this time... to drive up prices at other times.

The wild bore was delish...

Posted by: Martini Farmer at November 14, 2021 06:55 PM (BFigT)

410 I believe there is actual style of spear called a "boar spear" that features a crossbar a short distance from the head so they run up the shaft and gore you with their tusks.

Posted by: Alberta Oil Peon at November 14, 2021 06:56 PM (P3gRi)

411 The ones I have shot with a broadhead died quick, they seem to run farther when shooting with the rifle !

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:56 PM (WF/xn)

412 Chris Christie and Liz Cheney could hold the keys to derailing Trump's reelection hopes: conservative columnist

This is why the GOP needs to die. Instead of focusing on defeating dems, they are trying to defeat trump.

Posted by: Cat Ass Trophy at November 14, 2021 06:57 PM (5xQgm)

413 I like the way Pig Man hunts hogs. From a helicopter. Shoots the shit out of them.

Posted by: Ronster at November 14, 2021 06:57 PM (b+0Ns)

414 Okay folks...off to have a cocktail (Manhattan with maple syrup!)...

Thanks for the chat, and thank you for the reminder that I really should talk about Sous Vide sometime!

Posted by: CharlieBrown'sDildo at November 14, 2021 06:57 PM (Q9lwr)

415 We eat our own, thank you.

Posted by: Christie and Cheney at November 14, 2021 06:57 PM (Xrfse)

416 There's a huge difference between hunting a wild boar for food and pest eradication.

I wouldn't get within 50 feet of a sounder of hogs. We're trying to kill all of them as close to at the same time as possible. This isn't surprising one and dispatching him for the larder. This is setting a jug full of tannerite and ball bearings in the middle of a corn pile.

Posted by: rickb223 at November 14, 2021 06:57 PM (OCTRt)

417 For eating, def the small ones less than 100 lbs

Posted by: Hatari Somewhere on Ventura Highway at November 14, 2021 06:58 PM (WF/xn)

418 Like Rambo in First Blood.
Posted by: Drink Like Vikings

Exactly.

Posted by: rickb223 at November 14, 2021 06:59 PM (OCTRt)

419 Hello Weasel and Ben Had. Nice thread today CBD but I'm late arriving.

Went to Laguna Seca this weekend to watch historic auto race. Lots of fun.

Regarding sous vide wands my advice skip the WiFi internet stuff it's useless for something that you fill with water set the temperature and leave.

Posted by: Pete Bog at November 14, 2021 06:59 PM (bzrNB)

420 404 Christie and Cheney, two porkers in every sense.
Posted by: Ben Had at November 14, 2021 06:53 PM (T7fCX)
-------------

Put Cindy in there and call it a troika.

Posted by: Braenyard at November 14, 2021 06:59 PM (EOyHA)

421 My wife brought home a couple of pork roasts because they were on sale, so I cut them up and canned them with a splash of vinegar, black pepper, salt, nutmeg and allspice.

She also brought in a london broil roast on sale, so I get to figure if I want to make a pot-roast or can stew meat.

Posted by: Kindltot at November 14, 2021 06:59 PM (P9T5R)

422 Nood Gubs

Posted by: G'rump928(c) at November 14, 2021 07:01 PM (yQpMk)

423 I need to learn how to can. I can vacuum pack and freeze, but I need to learn how to do it without electricity.

Posted by: rickb223 at November 14, 2021 07:01 PM (OCTRt)

424 If you like Balcones, their Rumble is pretty good.

I like Balcones' "Texas 1." I currently have a bottle of their "Texas Single Malt" which is 62.5% cask strength. I may change my mind by the time I finish it but I think I prefer the TX-1.

Posted by: Oddbob at November 14, 2021 07:01 PM (nfrXX)

425 Yeah, that could be part of the problem, Ben Had. I can get good results with a TBone or NY strip, pretty consistently. I cook my ribeyes a bit longer to let the fat render. Hard to pick a favorite, but sirloins have not reached those levels in a long time.
Posted by: Joe Kidd at November 14, 2021 05:42 PM (ZJ4XO)
Last summer, we got restaurant quality loin and sirloin in cry-0-vac. We assumed it was because there wasn't the demand.
That's over.

Posted by: MkY at November 14, 2021 07:04 PM (Foq6I)

426 Hubbysharn used to make us Steak Diane for special occasions. Toss the filet and bring me a trough of the Diane sauce. That and a good loaf of bread... I'm set!

My fav too. Can't make it as good as mom did.

Posted by: Infidel at November 14, 2021 07:13 PM (aH0Li)

427 I need to learn how to can. I can vacuum pack and freeze, but I need to learn how to do it without electricity.
Posted by: rickb223 at November 14, 2021 07:01 PM (OCTRt)

Buy a canner, get the Ball Blue canning book, and lids and jars.
Start with acid food like fruits so you don't have to worry about botulism, then go to green beans and meats when you are comfortable.

I worked in a green bean cannery and I promise you the people working there were not up to doing complex things, so you can do it too.

Posted by: Kindltot at November 14, 2021 07:17 PM (P9T5R)

428 Last summer, we got restaurant quality loin and sirloin in cry-0-vac. We assumed it was because there wasn't the demand.
That's over.
Posted by: MkY at November 14, 2021 07:04 PM (Foq6I)

Looks at package of hamburger and the kamado. Sobs.

Posted by: Additional Blond Agent, STEM Guy at November 14, 2021 07:20 PM (ZSK0i)

429
the posole was muy excellante, btw

Posted by: AltonJackson at November 14, 2021 08:12 PM (DUIap)

430 Speaking of beef ribs and spare ribs, I made an American version of a Sunday sauce last week using beef short ribs and St. Louis ribs instead of meatballs, sausage, and bracciole.

Posted by: XKNIGHT at November 14, 2021 11:51 PM (7TVai)

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