Food Thread: The Glorious Food And Drink Of Albion

Ah...the Sunday Roast. A tradition in the UK that is a fine example of their civilization, now sadly depleted; but the roast still hangs on as a wonderful reminder of what once was.

And it isn't just the food, or to be honest, until recently it was in spite of the food! Although the food at many Sunday Roasts is quite good; but better than the food is the friendship and fellowship that it seems to amplify. It is a leisurely meal, with drink and conversation and comfortable pauses to look at the roaring fire or the other diners or just gaze into the middle distance.

And it isn't reserved for restaurants. Plenty of people will make traditional Sunday Roasts at home. We had dinner with an expat friend who was quite proud of her Sunday Roasts; in particular the Yorkshire Pudding she has perfected. She can even make them puffy, or with a dip in the middle, depending on how one likes to eat it!

It is a lovely tradition, sort of an enforced pause in the frenetic pace of life. And I wonder whether the "roast" part evolved specifically to slow down the pace of cooking and reinforce that leisurely ramble through Sunday afternoon. After all, you can't rush a roast leg of lamb...it will be done on its own schedule!

But...no rush...it is Sunday, and the whole day is ahead of you!

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Why am I waxing poetic (badly) about a British tradition? Well, I am flying back from there instead of writing the Food Thread. I have spent the week seeking good English pub food and great English Bitters. And here you will find my embarrassingly amateurish attempts at food photography, with a little tipsy commentary thrown in for good measure!
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covent garden pint.jpg

A nice pub in central London (Covent Garden), where I had my first English ale in more than two years, courtesy of Wuhan Flu. That's a Nicholsons...one that I have never had...and it was quite tasty! It is in a class of beers called "real ales," which means that they undergo a secondary fermentation in the keg or cask. In addition, they do not use CO₂ as a propellent, using hand-powered taps instead. And best of all? They are low in alcohol, so I can have a proper English pint (or three) of 20 ounces without feeling tipsy and able to belch Beethoven's 5th..

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Why yes! That is Fish and Chips with some mushy peas, eaten with great gusto at a pub on the Thames called "The Gun," whose name comes (supposedly) from the cannon fired to celebrate the opening of the West India Import Docks in 1802. Yup...this is East London, and it got Goering's full attention in WWII. Oh, they claim that Lord Nelson used to meet Lady Hamilton in one of the upstairs rooms! He was killed at Trafalgar in 1805, so it may be apocryphal, but I choose to believe it!

Lest you think that all pub food is simple fare, that is a perfectly roasted chicken breast and wing with an excellent pan sauce. This is exactly the sort of food I think of when I defend English cooking. Two generations ago that would have been an overcooked mess. But today, perhaps pushed by the influence of a wealthier country and many more people traveling the world and eating all sorts of good meals, one can get food that is the equal of anything in the world.

See! I eat my veggies! Damned fine roast carrots in tarragon butter.

Dessert was good too! Some sort of mousse, but very thick and chocolaty. It came with a mandarin orange Granité that was nice and tart and went well with the richness of the mousse.

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After a few hours tramping around The National Gallery I was a bit peckish. And what better way to ease my hunger pangs than to try some typical English fast food. Nothing fancy, but it was shockingly good! The pastry was perfectly crispy, and the sausage meat was nicely spiced and not fatty or gristly. I ate only one, and that was a significant tactical error.

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The Gin & Tonic is a close second to beer as the national drink of England, and so it makes perfect sense that they take their tonics seriously. I counted four different ones at the hotel bar, along with about 20 different gins.

I don't have the palate to differentiate the gin in my G&T, but the tonics themselves are quite good. Less sweet than the typical tonics in America, and sort of subtle and complex.

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That is a perfectly cooked mutton chop with a small slice of mutton belly (sadly, a bit overcooked, but still tasty) and a mutton croquette that was deliciously crispy. I guess mutton is an acquired taste, but anyone who has eaten wild game will certainly enjoy it. I have no idea where to get it in my neck of the woods...the last time I bought it was years ago. There is a famous chop house in NYC that made its reputation on their mutton chop, so it is definitely available in the U.S. I have had the mutton at Keens Chop House, but the one in the photo was easily its equal!

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How could I resist a nice slice of smoked pork loin with the delightful bonus of some fried eggs? The answer is: I couldn't! I didn't know what to expect because it was described slightly differently, but it turned out well; nice and smoky with a bit of fat, and the eggs went nicely with the pork.

It is an odd choice for smoking...I would have smoked a boneless shoulder because it is fattier and would stand up to the drying smoke a lot better. But it did taste good, so that is just a quibble.

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Yes; there is a theme to my visit to London. Those real ales are something special. And for any of you who are sick of the over-hopped, overly-alcoholic IPAs that still dominate American craft brewing, they would be a revelation. I hope that they catch on in America, because it really is a long trip to go to London for a beer.

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Romaine lettuce that is green, instead of the white crap they sell that has never seen a photon, pork rib roasts from the front end of the pig where all the good and fatty meat lives, 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 I-, m hungry

Posted by: Skip at April 10, 2022 04:01 PM (2JoB8)

2 I need a drink.
Meatball Sammy soon

Posted by: Skip at April 10, 2022 04:02 PM (2JoB8)

3 Just pulled a tri tip out of the sous vide and put it on the pellet grill.

Life is good.

Posted by: blake - semi lurker in marginal standing (5pTK/) at April 10, 2022 04:03 PM (5pTK/)

4 The English can do beef and fish. Yes they can.

Posted by: G'rump928(c) at April 10, 2022 04:05 PM (yQpMk)

5 "And best of all? They are low in alcohol..."

It's like I don't even know this place, anymore.

Posted by: Rusty Nail at April 10, 2022 04:05 PM (G6DU0)

6 Is that rolled-up BACON in the top photo? In the upper right?

Posted by: m at April 10, 2022 04:06 PM (rI4Wv)

7 That's some tasty pub grub porn, CBD! I will defend good simple British fare against any fussy cuisine.

Their attempt at Italian food is shite tho.

Posted by: All Hail Eris at April 10, 2022 04:07 PM (/MCrq)

8 Just prepped all my Korean beef stir fry veg.

I was pained that my marinated Korean beef (which is ribeye) is now "on sale" for $7.99/lb (ah, I remember $5.99 for that, just like it was yesterday)...

I am trying a new mushroom in it - shitakes were cheap relative to the other mushrooms, so shitakes it is (with sweet onion, green onion, grated carrot, celery, red bell pepper, garlic, and grated ginger).

It seems "cheap relative to other things" is my watch word right now. For some unknown reason, of all the preprepped produce, dragonfruit has not budged from $3.99/lb (it's 2020 price, when I wouldn't buy it)...and it pairs spectacularly with blueberries and ginger, both on sale...so it's a return of that fruit salad tonight and some white rice to finish everything off...

Posted by: Nova local at April 10, 2022 04:08 PM (exHjb)

9 Sounds like you had a lovely trip, CBD! Good for you!
I too am weary of the overly hopped American IPAs. No balance, too bitter and too high an ABV.

Posted by: nurse ratched at April 10, 2022 04:08 PM (U2p+3)

10 Those can't be CBD's pics. They're not sideways.

Posted by: olddog in mo at April 10, 2022 04:09 PM (ju2Fy)

11 I made pulled pork-stuffed chiles with corn and black beans the other day and have been dining off the remainders. So good!

Posted by: All Hail Eris at April 10, 2022 04:09 PM (/MCrq)

12 4 The English can do beef and fish. Yes they can.
Posted by: G'rump928(c) at April 10, 2022 04:05 PM (yQpMk)

Yeah, I noticed CBD got lots of protein, but didn't really get vegetables. We got carrot fries and mushy peas...and that's it. Maybe Brits don't eat veg in spring...let alone fruit...

Posted by: Nova local at April 10, 2022 04:09 PM (exHjb)

13 Looks like you had a great time and ate very well. Thanks for sharing your meals with us. English food has a bad reputation that is not deserved.

Posted by: San Franpsycho at April 10, 2022 04:10 PM (EZebt)

14 No Ploughman's??

Only been to London once. But by the time I left I had developed an appreciation for the humble Ploughman's wif a pint 'er two

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:10 PM (sJHOI)

15 Sausage roll sounds good.

Posted by: m at April 10, 2022 04:10 PM (rI4Wv)

16 Ah Sunday, time to sous vide a leg of lamb.

Posted by: Chairman LMAO at April 10, 2022 04:11 PM (Wg1SU)

17 Today's lunch was smoked pork loin with over easy eggs and rosemary taters.

Posted by: Ben Had at April 10, 2022 04:12 PM (qiGrE)

18 Only been to London once. But by the time I left I had developed an appreciation for the humble Ploughman's wif a pint 'er two
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:10 PM (sJHOI)

I got a respect for having roasted tomatoes with breakfast.

I'm glad to see London's "British" food seems to have improved b/c when I was there, the worst food in London was the British food, but you could get some great Indian, Thai, and French...

Posted by: Nova local at April 10, 2022 04:12 PM (exHjb)

19 Gotta sous vide that shit

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:12 PM (sJHOI)

20 Those can't be CBD's pics. They're not sideways.
Posted by: olddog in mo

He doesn't hold the gun sideways too, does he ?

Posted by: JT at April 10, 2022 04:12 PM (arJlL)

21 hiya

Posted by: JT at April 10, 2022 04:12 PM (arJlL)

22 16 Ah Sunday, time to sous vide a leg of lamb.
Posted by: Chairman LMAO at April 10, 2022 04:11 PM (Wg1SU)

Aren't you a week early?

Posted by: Nova local at April 10, 2022 04:12 PM (exHjb)

23 I hope they did not subject CBD to a weight surcharge getting back on that plane from The UK to come home after all he ate?

Posted by: Nevergiveup at April 10, 2022 04:13 PM (Irn0L)

24 I saw some of the most disgusting looking attempts at "pizza" in London. I never ate any.

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

25 17 Today's lunch was smoked pork loin with over easy eggs and rosemary taters.
Posted by: Ben Had at April 10, 2022 04:12 PM (qiGrE)

So, you saw CBD's pics in advance?

Posted by: Nova local at April 10, 2022 04:14 PM (exHjb)

26 Not food, but Mrs.E just cheauffered me through the Azalea District. Beautiful.

Posted by: Eromero at April 10, 2022 04:14 PM (qF7JJ)

27 What's that at 1 o'clock in the top pic?

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

28 And thank you for sharing your food experiences. Everything looks really good.

Posted by: nurse ratched at April 10, 2022 04:15 PM (U2p+3)

29 27 What's that at 1 o'clock in the top pic?
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

Looks like bacon wrapped around cocktail wienies?

Posted by: m at April 10, 2022 04:15 PM (rI4Wv)

30 I have had some discussing pizza in England

Posted by: Skip at April 10, 2022 04:15 PM (2JoB8)

31 Hazy IPAs, Double IPAs, Imperial IPAs...

I hunt for the beers like I brewed in the '90s.
Pale ales, House Bitters, Porters without additional hop loading.
I might have to take up brewing again. The problem with brewing is the batch size. ~2 cases of beer each time so you have to have big serving freezer to temp control at @50F.
I had 11 beers each in a 5gal corny keg on tap at one time.
I can't imagine why I was gaining weight...

Posted by: AZ deplorable moron at April 10, 2022 04:16 PM (17TWA)

32 Safeway used to have frozen fish for $5 for 1 lb. Then it went to $6 in 2021 and last week it was $7. FJB (voters) I bought chicken thighs. I did find that baking chicken thighs was not hard and I enjoyed them fine but I'll just grit my teeth next trip and buy pork chops. I've had a mental block on paying what I think of as beef prices for pork, pork should be cheaper darnit. Still have beef in the freezer from a 1/4 I bought a couple years ago.

Posted by: PaleRider, simply irredeemable at April 10, 2022 04:16 PM (3cGpq)

33 29 27 What's that at 1 o'clock in the top pic?
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

Looks like bacon wrapped around cocktail wienies?
Posted by: m at April 10, 2022 04:15 PM (rI4Wv)

I was thinking the exact same thing...but that can't be right, can it?

Posted by: Nova local at April 10, 2022 04:16 PM (exHjb)

34 Man, that's some good looking food. And it's only 3PM, not dinnertime yet.

or with a dip in the middle
Posted by: CBD

But enough about the Oval Office, this is the food thread.

Posted by: mikeski at April 10, 2022 04:16 PM (P1f+c)

35 We lived in London for two years and I spent a lot of time there otherwise on business. I really like their breakfast. The beans are a bit odd but I do love some black pudding. Settled on 'bitter and pale' as my go to pub drink.

Fish and Chips with mushy peas can be excellent.

Posted by: Javems at April 10, 2022 04:17 PM (AmoqO)

36 I love your food photos from London, CBD! Yum!

Posted by: fly gal at April 10, 2022 04:19 PM (5icip)

37 Posted by: All Hail Eris at April 10, 2022 04:09 PM (/MCrq)

That sounds pretty amazing! Can you share the recipie?

Posted by: CrotchetyOldJarhead at April 10, 2022 04:19 PM (+I4ai)

38 33 29 27 What's that at 1 o'clock in the top pic?
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

Looks like bacon wrapped around cocktail wienies?
Posted by: m at April 10, 2022 04:15 PM (rI4Wv)

I was thinking the exact same thing...but that can't be right, can it?
Posted by: Nova local at April 10, 2022 04:16 PM (exHjb)

"Bangers and bacon" is the Brit-speak for just exactly that!

Posted by: m at April 10, 2022 04:19 PM (rI4Wv)

39 32 Safeway used to have frozen fish for $5 for 1 lb. Then it went to $6 in 2021 and last week it was $7. FJB (voters) I bought chicken thighs. I did find that baking chicken thighs was not hard and I enjoyed them fine but I'll just grit my teeth next trip and buy pork chops. I've had a mental block on paying what I think of as beef prices for pork, pork should be cheaper darnit. Still have beef in the freezer from a 1/4 I bought a couple years ago.
Posted by: PaleRider, simply irredeemable at April 10, 2022 04:16 PM (3cGpq)

Amen, as a Safeway shopper (on top of HMart and Aldi's), I hear you.

My Hmart and Safeway have their fresh salmon up to $12.99/lb - I won't pay that. My Aldi's ad this week has the "sale" price for it at $7.99/lb, but now show the regular price at $8.99/lb. I have a $10/lb mental block for this product, so I'm really hoping I don't have to cut back a lot on this...

I did get my frozen eel for a better deal that I got a month ago, so you all obviously did not make the sushi eel roll bowls I mentioned...or maybe you did b/c the on sale cucumbers have not been at my HMart 2 sales in a row...

Posted by: Nova local at April 10, 2022 04:19 PM (exHjb)

40 Mrs. E says beef pies in London were very good.

Posted by: Eromero at April 10, 2022 04:20 PM (qF7JJ)

41 I've been buying choice top loin NY strip cut for 12.99lb . I beat the crap out of it and make it tell me that it's Prime before I broil it.

Posted by: Anti doesn't matter at April 10, 2022 04:21 PM (Gzbwp)

42 IMHO the real ale picture is awesome. Makes me thirsty. Fortunately I'm drinking.

Posted by: N.L. Urker, oops, I commented again. Sorry, eh. at April 10, 2022 04:21 PM (VdGjU)

43 Nova local, I do the old timer's lunch hours. 11:00am central.

Posted by: Ben Had at April 10, 2022 04:21 PM (qiGrE)

44 Is that rolled-up BACON in the top photo? In the upper right?

Posted by: m at April 10, 2022 04:06 PM (rI4Wv)

That's what it looks like!

Posted by: CharlieBrown'sDildo at April 10, 2022 04:21 PM (XIJ/X)

45 bangers ain't cocktail weinies, unless something's changed

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:21 PM (sJHOI)

46 38 33 29 27 What's that at 1 o'clock in the top pic?
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:14 PM (sJHOI)

Looks like bacon wrapped around cocktail wienies?
Posted by: m at April 10, 2022 04:15 PM (rI4Wv)

I was thinking the exact same thing...but that can't be right, can it?
Posted by: Nova local at April 10, 2022 04:16 PM (exHjb)

"Bangers and bacon" is the Brit-speak for just exactly that!
Posted by: m at April 10, 2022 04:19 PM (rI4Wv)

Huh, and see you learn something new every day. WHY would you serve that with a roast dinner, though? It's like trashing the gorgeous meal...

Posted by: Nova local at April 10, 2022 04:22 PM (exHjb)

47 Those can't be CBD's pics. They're not sideways.

Posted by: olddog in mo at April 10, 2022 04:09 PM (ju2Fy)

[insert Bronx cheer]

Posted by: CharlieBrown'sDildo at April 10, 2022 04:22 PM (XIJ/X)

48 https://www.realsimple.com/food-recipes/browse-all- recipes/pulled-pork-and-poblano-bake-recipe

Posted by: All Hail Eris at April 10, 2022 04:22 PM (/MCrq)

49 Welcome back, CBD.

Posted by: m at April 10, 2022 04:23 PM (rI4Wv)

50 We had the Saturday Roast pretty much every weekend of my childhood and well into adulthood. Roast beef, baked potatoes, gravy, a couple of veggie sides. So good!

Posted by: JuJuBee at April 10, 2022 04:24 PM (mNhhD)

51 Perfidious Albion!!!

Excellent report, CBD.

I must now take a break to change my shirt, having forgotten to grab my drool bucket before perusing the thread.

Posted by: Sharkman at April 10, 2022 04:25 PM (EACZC)

52 I can eat a half dozen breakfast pork chops in a sitting. That's the only type of pork chops we ate when I was a kid. I never knew there were thick chops until I was an adult.

Posted by: Anti doesn't matter at April 10, 2022 04:25 PM (Gzbwp)

53 Sausage roll sounds good.

Posted by: m at April 10, 2022 04:10 PM (rI4Wv)

I was at Borough Market yesterday and among many other things had a spectacular sausage roll!

Posted by: CharlieBrown'sDildo at April 10, 2022 04:26 PM (XIJ/X)

54 Posted by: All Hail Eris at April 10, 2022 04:22 PM (/MCrq)

Grazie!

Posted by: CrotchetyOldJarhead at April 10, 2022 04:26 PM (+I4ai)

55 I found some canned sliced poblanos. Will try adding them in tomorrows chicken enchiladas.

Posted by: Ben Had at April 10, 2022 04:26 PM (qiGrE)

56 That last ale looks like it was served through a pump.
American beer is dispensed with a high CO2 content at usually at higher pressures than they use in the British Isles. The Pub beers in England are served at a much lower CO2 content and when a pump is used the CO2 bubbles out. The ale tastes sweet to those used to American canned/bottled/kegged beers.

Posted by: AZ deplorable moron at April 10, 2022 04:27 PM (9L+wm)

57 There was a place in Paterson NJ that sold mutton pies.

Excellent !

Posted by: JT at April 10, 2022 04:28 PM (arJlL)

58 Best nachos I've ever had was at a pub in London. Must have been the cheese and sour cream there.

Posted by: Javems at April 10, 2022 04:28 PM (AmoqO)

59 I don't think we have Hmarts here. Sushi is over my pay grade. I only cook simple stuff. I've had a block on cooking chicken for decades because of the smell. Have eaten plenty of chicken in frozen pre-cooked stuff like Birds Eye, but never bought uncooked chicken, however I didn't notice the smell with baking the thighs so I guess chicken is now on the list of stuff I am willing to buy.

But this year I am going to be forced to get over my weird obsession that food should be super cheap.

Posted by: PaleRider, simply irredeemable at April 10, 2022 04:28 PM (3cGpq)

60 My Glasgow-born grandmother always claimed that if a leg of lamb was over 5 pounds, it was actually mutton, rather than lamb.

Posted by: Fox2! at April 10, 2022 04:28 PM (dTzB3)

61 Do they have maple syrup in England ?

Posted by: JT at April 10, 2022 04:28 PM (arJlL)

62 50 We had the Saturday Roast pretty much every weekend of my childhood and well into adulthood. Roast beef, baked potatoes, gravy, a couple of veggie sides. So good!
Posted by: JuJuBee at April 10, 2022 04:24 PM (mNhhD)

It's actually in the running as one of my 3 Easter ideas b/c I haven't done it in awhile and beef rib roasts are $5/lb at my Safeway.

It's either that, roast duck (which I haven't done in awhile either and is also $5/lb), or ordering takeout and giving me the day off.

Posted by: Nova local at April 10, 2022 04:29 PM (exHjb)

63 CBD, glad you had a great time across the pond. That roasted chicken breast looks delish!!
And that pic of the Sunday roast is divine. I can feel a food coma coming on.

Hoping to do more traveling next year. Might do a long weekend in France and maybe if I can, a trip to Italy. And of course I look forward to trying the local cuisine!!

Posted by: Scuba_Dude at April 10, 2022 04:29 PM (mcfjc)

64 That's the great thing about Japanese beer9esp in Japan)-

is that they understand the importance of malts.

In fact, in much the same way that, hops is the emphasis here, they emphasize malts in Japan.

With just enough hops to make things crisp and clean cuz their beer is made to accompany food.

It's too bad the Japanese beers you get here in the US aren't made in Japan cuz they don't taste the same. F'rinstance, Japanese beer made by Molson's tastes suspiciously like Molson's.

Oh, and it's always served ice cold. Wonderful for those rooftop summer beer gardens and some grilled squid. Yum!

Posted by: naturalfake at April 10, 2022 04:30 PM (5NkmN)

65 Those ales sound tasty; maybe next time I'm at Total Wine I'll see if they carry any. One of the reasons that I'm not a big time beer enthusiast is that the aforementioned IPAs just don't do it for me.

Posted by: CppThis at April 10, 2022 04:31 PM (UewuT)

66 scones with clotted cream w/ fresh strawberries and a cup of coffee

tired of London, tired of life

Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:31 PM (sJHOI)

67 59 I don't think we have Hmarts here. Sushi is over my pay grade. I only cook simple stuff. I've had a block on cooking chicken for decades because of the smell. Have eaten plenty of chicken in frozen pre-cooked stuff like Birds Eye, but never bought uncooked chicken, however I didn't notice the smell with baking the thighs so I guess chicken is now on the list of stuff I am willing to buy.

But this year I am going to be forced to get over my weird obsession that food should be super cheap.
Posted by: PaleRider, simply irredeemable at April 10, 2022 04:28 PM (3cGpq)

Sushi is over my pay grade, too with tweens to young adults (unless it's an AYCTE place)...the great thing is you can take 10oz of frozen eel and make 5 eel roll bowl lunches with it after adding the rice, avocado, cucumber, green onion (and lettuce if you want to break tradition) with some soy and hoison and some pickled ginger (I usually skip this). The price of all those extras is about nothing in spring and takes the $10/lb fish and gets 5 bowls for about $18-20, or the cost of one of those "lunch rice bowls" out...

Posted by: Nova local at April 10, 2022 04:32 PM (exHjb)

68 So... the CharBroil Tru Infrared is going to get a shot at a small steak and a couple sweet Italian sausages for dinner. It's about as cleaned up and operational as it's going to get without parts. Next 4-6 days are forecast to be rainy.

Think I'll have a Maker's Mark 46 and soda. Or 5.

Posted by: Martini Farmer at April 10, 2022 04:33 PM (BFigT)

69 I was at Borough Market yesterday and among many other things had a spectacular sausage roll!

Posted by: CharlieBrown'sDildo at April 10, 2022 04:26 PM (XIJ/X)

Cool place. They had a meat market there that was amazing . Cut your steaks while you watch.

Posted by: Javems at April 10, 2022 04:33 PM (AmoqO)

70
C'mon, CBD, confess.

All you drank while in Old Blighty was Bleedin' Watney's Bleedin' Red Barrel.

Posted by: naturalfake at April 10, 2022 04:34 PM (5NkmN)

71 59 I don't think we have Hmarts here. Sushi is over my pay grade. I only cook simple stuff. I've had a block on cooking chicken for decades because of the smell. Have eaten plenty of chicken in frozen pre-cooked stuff like Birds Eye, but never bought uncooked chicken, however I didn't notice the smell with baking the thighs so I guess chicken is now on the list of stuff I am willing to buy.

But this year I am going to be forced to get over my weird obsession that food should be super cheap.
Posted by: PaleRider, simply irredeemable at April 10, 2022 04:28 PM (3cGpq)

PS - If you hate the smell of chicken cooking, just always put it in a marinade you like smelling - it will overpower the chicken smell when it cooks...

Posted by: Nova local at April 10, 2022 04:34 PM (exHjb)

72 Tonight is Mango Prawns and Jasmine Rice.

Posted by: San Franpsycho at April 10, 2022 04:34 PM (EZebt)

73 45 bangers ain't cocktail weinies, unless something's changed
Posted by: ghost of hallelujah - Reset This (points to amazeballs)! at April 10, 2022 04:21 PM (sJHOI)

I'm finding "bacon-wrapped sausages" looking like CBD's photo.

Posted by: m at April 10, 2022 04:34 PM (rI4Wv)

74 Roast Beef after church every Sunday was a part of my childhood. I didn't realize that was a British thing, but my mother's family came from Northern Ireland so perhaps so. I did ponder why we had roast beef while the Baptists had fried chicken.

Posted by: Buck Throckmorton at April 10, 2022 04:34 PM (d9Cw3)

75 Warm Guinness is not my cup of tea. Pun intended.

Posted by: Anti doesn't matter at April 10, 2022 04:35 PM (Gzbwp)

76 Safeway used to have frozen fish for $5 for 1 lb.

I figured if I was going to spend money on fish, I would get the good stuff. Picked up a couple of fillets of trout for $8.xx a pound. Breaded and fried with fresh ginger. Good stuff.

Posted by: Major Carnagle at April 10, 2022 04:35 PM (U+Oxn)

77 >>>And here you will find my embarrassingly amateurish attempts at food photography

Your photos are plenty good.

Posted by: m at April 10, 2022 04:35 PM (rI4Wv)

78 Sushi is over my pay grade

I read that as "Sushi is over my gay pride." and thought,

Wow, this food thread has taken an odd turn.

Posted by: naturalfake at April 10, 2022 04:35 PM (5NkmN)

79 I don't think we have Hmarts here. Sushi is over my pay grade. I only cook simple stuff. I've had a block on cooking chicken for decades because of the smell. Have eaten plenty of chicken in frozen pre-cooked stuff like Birds Eye, but never bought uncooked chicken, however I didn't notice the smell with baking the thighs so I guess chicken is now on the list of stuff I am willing to buy.

But this year I am going to be forced to get over my weird obsession that food should be super cheap.

Posted by: PaleRider, simply irredeemable at April 10, 2022 04:28 PM

Chicken leg quarters or thighs on the grill with indirect heat is the bomb. I can still get thighs and legs at Sams for 99 cents a pound. 400 degrees indirect, watch the temp and turn them frequently to prevent burning and bob's your uncle. I use sweet Baby Rays BBQ sauce on mine.

Posted by: Mister Scott (formerly GWS) at April 10, 2022 04:36 PM (bVYXr)

80 76 Safeway used to have frozen fish for $5 for 1 lb.

I figured if I was going to spend money on fish, I would get the good stuff. Picked up a couple of fillets of trout for $8.xx a pound. Breaded and fried with fresh ginger. Good stuff.
Posted by: Major Carnagle at April 10, 2022 04:35 PM (U+Oxn)

I wanna live where you live - even my Aldi's has the fresh trout at $10+/lb already. And when trout is more expensive than salmon, I'm never picking the trout.

Posted by: Nova local at April 10, 2022 04:36 PM (exHjb)

81 I'll occasionally have an IPA. I think the criticisms of them tend to be right (too many of them, too preposterously hoppy). A couple of good ones, far mellower than the usual, if you can get them in your neck of the woods: Real Ale's Lost Gold and Lone Pint's Yellow Rose.

Posted by: bear with asymmetrical balls at April 10, 2022 04:37 PM (KFhLj)

82 Didn't jump into the Full English breakfast skirmish, I see. Wise.

Posted by: Dr. Bone at April 10, 2022 04:38 PM (Wnd0C)

83 I love roasts and fish and chips and bangers and mash and bubble and squeak and the toad in a hole and pork pies...

Place nearby has become a Brit watering hole so I may have to pay them a visit. Lots of Union Jacks flying in the parking lot and "Fish & Chips" on the marquee.

Oh look, martini time. One olive only please.

Posted by: Hairyback Guy at April 10, 2022 04:38 PM (R/m4+)

84 The worst part about the over-hopped IPA situation in America, is that so many craft brewers make all their other beers taste like an IPA or pale ale too. Octoberfest? It will likely be an amber-colored brew that tastes like a pale ale. Bock? A brown beer that tastes like pale ale. IPAs are good. But not every brew has to taste just like an IPA.

Posted by: Buck Throckmorton at April 10, 2022 04:38 PM (d9Cw3)

85 Lunch today was major comfort food. Peanut butter popcorn (see photo and “recipe” on the Deplorable Gourmet MeWe group), toast with jalapeño peach jam, and an apple quartered and spread with peanut butter. And a glass of milk.

Will be having another fillet of trout tonight and some lotus root salad.

Posted by: Stephen Price Blair at April 10, 2022 04:39 PM (U+Oxn)

86 Nicely done, CBD! Your food pics are gorgeous!!!

I have enjoyed all the food we have eaten in London, from Indian food to some absolutely superb Lebanese. I can also attest that their hospital food is surprisingly good, and you get a liquor menu along with your prescribed diet.

Posted by: Moki at April 10, 2022 04:39 PM (JrN/x)

87 All you drank while in Old Blighty was Bleedin' Watney's Bleedin' Red Barrel.

Posted by: naturalfake at April 10, 2022 04:34 PM (5NkmN)

I tried to taste as many different real ales as I could. And every pub I visited would happily give me tastes, so I got a nice little cross section of the cask ales available in London.

Posted by: CharlieBrown'sDildo at April 10, 2022 04:39 PM (XIJ/X)

88 Will two of those vegetables kill me, or my belly fat?

Posted by: James Moore at April 10, 2022 04:40 PM (Ipvql)

89 74 Roast Beef after church every Sunday was a part of my childhood. I didn't realize that was a British thing, but my mother's family came from Northern Ireland so perhaps so. I did ponder why we had roast beef while the Baptists had fried chicken.
Posted by: Buck Throckmorton at April 10, 2022 04:34 PM (d9Cw3)

We had roast beef every Sunday as well, and we were Baptists. My dad didn't like cooking fried chicken, and he was, far and away, a better cook than my mom, so he was in charge.

Posted by: Moki at April 10, 2022 04:41 PM (JrN/x)

90 some lotus root salad.
Posted by: Stephen Price Blair at April 10, 2022 04:39 PM (U+Oxn)

Okay, this I have not had and am curious about...do you have a prep or recipe for it? It's nothing something I ever see in a "cold" prep...

Posted by: Nova local at April 10, 2022 04:41 PM (exHjb)

91 I think it was Moki asking a while back for easy way to fill cooked manicotti. I suggested "don't" and buy jumbo shells.

Well, apparently jumbo shells haven't recovered from the Great Covid shortages. They did have one box of manicotti shells much to my chagrin. However, I stumbled across a recipe that used uncooked shells. Stuffing them was easy-peasy with a gallon storage bag. Came out most excellent.

Posted by: olddog in mo at April 10, 2022 04:41 PM (ju2Fy)

92 It's not something - dang typo.

Posted by: Nova local at April 10, 2022 04:41 PM (exHjb)

93 Trout for $8/lb sounds amazing. I haven't searched around. We don't like salmon well enough to buy the good stuff but dad likes to have fish fairly regularly so I'll buy the frozen stuff at Safeway or Wallys. Bake the cheap salmon, usually fry the white fish in some bacon grease. Eats fine. I was willing to pay more for fish since more meals per pound. Mostly its an easy example of 40% inflation in food prices.

Posted by: PaleRider, simply irredeemable at April 10, 2022 04:42 PM (3cGpq)

94 We're starting with a nice antipasta, local goat cheese, french brie, spanish ham, central valley walnuts, cherry paste from ??

Posted by: San Franpsycho at April 10, 2022 04:43 PM (EZebt)

95 The restaurants you went to were probably so glad to have a tourist.

Posted by: m at April 10, 2022 04:43 PM (rI4Wv)

96 Just picked up 4 pounds lean porkbelly at Mercado Monterey $17. Get 4 thick slices for breakfast and seal some until CBD gives out his recipe. Again.

Posted by: Eromero at April 10, 2022 04:44 PM (qF7JJ)

97 The Brits had excellent fish and chips even when I was there in the 60's.

Posted by: irongrampa at April 10, 2022 04:44 PM (KATBx)

98 Get 4 thick slices for breakfast and seal some until CBD gives out his recipe. Again.

Posted by: Eromero at April 10, 2022 04:44 PM (qF7JJ)

Bluebell has an excellent recipe!

Posted by: CharlieBrown'sDildo at April 10, 2022 04:45 PM (XIJ/X)

99
Well, apparently jumbo shells haven't recovered from the Great Covid shortages. They did have one box of manicotti shells much to my chagrin. However, I stumbled across a recipe that used uncooked shells. Stuffing them was easy-peasy with a gallon storage bag. Came out most excellent.
Posted by: olddog in mo at April 10, 2022 04:41 PM (ju2Fy)

We just ate the last pan of manicotti I had in the freezer this last week. I made fantastic meatballs to go with it, which my kids thought was a great combination.

I had sorry luck with the ziploc piping bag situation, and resorted to using my hands to stuff the manicotti. I was look for shells when we were out shopping and you are right, none to be had. So, I guess I get to practice with the bag some more.

Posted by: Moki at April 10, 2022 04:45 PM (JrN/x)

100 I wanna live where you live - even my Aldi's has the fresh trout at $10+/lb already. And when trout is more expensive than salmon, I'm never picking the trout.

An H-E-B here in Round Rock, Texas. They did have a $10.xx steelhead trout next to it. I’m more familiar with rainbow, so that’s what I got. Being cheaper didn’t hurt.

Posted by: Stephen Price Blair at April 10, 2022 04:45 PM (U+Oxn)

101 The worst part about the over-hopped IPA situation in America, is that so many craft brewers make all their other beers taste like an IPA or pale ale too. Octoberfest? It will likely be an amber-colored brew that tastes like a pale ale. Bock? A brown beer that tastes like pale ale. IPAs are good. But not every brew has to taste just like an IPA.
Posted by: Buck Throckmorton

You're right on the money.
There are books that have tables of appropriate alcohol %, pale to dark, and bitterness (IBUs).
I brewed to those standards because the people that drank my beers knew how those beers should taste and look.
Current Brew masters have thrown out the standards so you can't trust any labels.

Posted by: AZ deplorable moron at April 10, 2022 04:46 PM (9L+wm)

102 so I got a nice little cross section of the cask ales available in London.
Posted by: CharlieBrown'sDildo

CAMRA lives?
I bow to your experience.

Posted by: AZ deplorable moron at April 10, 2022 04:48 PM (9L+wm)

103 CBD @ 98-
Thanks! Will put the beg on Bluebell.
Shifting colors from vehicle to den.

Posted by: Eromero at April 10, 2022 04:48 PM (0OP+5)

104 I had sorry luck with the ziploc piping bag situation, and resorted to using my hands to stuff the manicotti. I was look for shells when we were out shopping and you are right, none to be had. So, I guess I get to practice with the bag some more.
Posted by: Moki at April 10, 2022 04:45 PM (JrN/x)

Did you make the hole big enough in the bag...too small a hole and it will burst out the top of the bag.

And have a big enough bag so you have lots of space to work with.

And I guess making sure your filling isn't too thick to actually work. It's gotta flow a little.

Posted by: Nova local at April 10, 2022 04:49 PM (exHjb)

105 I truly abhor the hoppy IPA trend. I'm a malty girl who leans toward ambers, porters, and the occasional stout. Fortunately most of our local craft brewers have at least one option that I can live with.

BIL (who is otherwise a wonderful person) is a huge IPA fan. But his mother was English and he has an impaired sense of taste so I'll cut him some slack.

Posted by: Art Rondelet of Malmsey at April 10, 2022 04:49 PM (fTtFy)

106 Eromero, your hash says "0OP."

Posted by: m at April 10, 2022 04:50 PM (rI4Wv)

107 Safeway used to have frozen fish for $5 for 1 lb.

I figured if I was going to spend money on fish, I would get the good stuff. Picked up a couple of fillets of trout for $8.xx a pound. Breaded and fried with fresh ginger. Good stuff.
Posted by: Major Carnagle at April 10, 2022 04:35 PM (U+Oxn)

I wanna live where you live - even my Aldi's has the fresh trout at $10+/lb already. And when trout is more expensive than salmon, I'm never picking the trout.

Posted by: Nova local at April 10, 2022 04:36 PM

I have not been able to find fresh trout anywhere near me for almost a year. Sams and coscto used to carry it for ~$9-10 a pound but they haven't had any since last summer.

Posted by: Mister Scott (formerly GWS) at April 10, 2022 04:50 PM (bVYXr)

108 Okay, this I have not had and am curious about...do you have a prep or recipe for it? It's nothing something I ever see in a "cold" prep...

First time I made it, from a 1968 Time-Life “The Cooking of China”.

Pare about a pound of lotus root (the last two I had came out to a pound exactly) and slice thinly, dropping into cold water to keep from discoloring. When done, drain and then pour enough boiling water over to cover. Let stand five minutes. Drain again and rinse with cold water.

Meanwhile, mix a tablespoon soy sauce, a tablespoon vinegar, a tablespoon sugar, two tablespoons sesame oil, and a half teaspoon salt until salt and sugar are dissolved. Pour over the lotus root, mix, and chill for at least an hour.

Simple and enjoyable!

Posted by: Stephen Price Blair at April 10, 2022 04:53 PM (U+Oxn)

109
Did you make the hole big enough in the bag...too small a hole and it will burst out the top of the bag.

And have a big enough bag so you have lots of space to work with.

And I guess making sure your filling isn't too thick to actually work. It's gotta flow a little.
Posted by: Nova local at April 10, 2022 04:49 PM (exHjb)

I will apply all of these suggestions next time!!!! Thanks

('cause I did ALL of them wrong!)

Posted by: Moki at April 10, 2022 04:53 PM (JrN/x)

110 We had the Saturday Roast pretty much every weekend of my childhood and well into adulthood. Roast beef, baked potatoes, gravy, a couple of veggie sides. So good!

Posted by: JuJuBee

My Mom alternated Sundays between a Beef Roast/taters/veggies one week and then Beef Stew the next. Always delicious.

Posted by: Sharkman at April 10, 2022 04:53 PM (EACZC)

111 Were the Brits aware they were in the presence of American Blog royalty?

Posted by: Cat Ass Trophy at April 10, 2022 04:54 PM (qnVBz)

112 I tried to taste as many different real ales as I could. And every pub I visited would happily give me tastes, so I got a nice little cross section of the cask ales available in London.
Posted by: CharlieBrown'sDildo at April 10, 2022 04:39 PM (XIJ/X)

The on-tap beer in London is phenomenal.

Years ago, I wandered into a London pub during the world cup and I guess the place was full of Belgians cuz they were serving Hoegaarden, which I had never had before.

Wholley Kau! I thought I'd tapped into the nectar of the gods. It was spectacularly good.

I was so excited when I saw you could buy six packs here in the US and so disappointed when I tasted it and it was good but not the mindblowingly delicious quaff I'd had in Limeyville.

Posted by: naturalfake at April 10, 2022 04:55 PM (5NkmN)

113 108
Pare about a pound of lotus root (the last two I had came out to a pound exactly) and slice thinly, dropping into cold water to keep from discoloring. When done, drain and then pour enough boiling water over to cover. Let stand five minutes. Drain again and rinse with cold water.

Meanwhile, mix a tablespoon soy sauce, a tablespoon vinegar, a tablespoon sugar, two tablespoons sesame oil, and a half teaspoon salt until salt and sugar are dissolved. Pour over the lotus root, mix, and chill for at least an hour.

Simple and enjoyable!
Posted by: Stephen Price Blair at April 10, 2022 04:53 PM (U+Oxn)

I'm totally making this soon - this entire recipe seems right up my alley, especially the make ahead part! Thanks!

Posted by: Nova local at April 10, 2022 04:55 PM (exHjb)

114 So, I guess I get to practice with the bag some more.
Posted by: Moki at April 10, 2022 04:45
---------------

Here's a link I watched for the bag trick. Might help. https://youtu.be/q4FN8rIzaGw?t=201

Did you use cooked or uncooked manicotti?

Posted by: olddog in mo at April 10, 2022 04:56 PM (ju2Fy)

115 Hey, what a great thread.

I miss the food on the continent, especially the ales (castle temperature, naturally).

Posted by: gourmand du jour at April 10, 2022 04:57 PM (jTmQV)

116 Lotus root is also nice fried tempura style.

Posted by: naturalfake at April 10, 2022 04:57 PM (5NkmN)

117 One of the English specialties that surprised me most when I had it was the Scotch Egg. A boiled egg, wrapped in pork sausage meat, coated with breadcrumbs and either baked or deep fried. Amazingly good!

Posted by: Tom Servo at April 10, 2022 04:57 PM (q3gwH)

118
Did you use cooked or uncooked manicotti?
Posted by: olddog in mo at April 10, 2022 04:56 PM (ju2Fy)

uncooked. I was just all thumbs that day. I have no problem with other fiddly cooking things, but this? It was an unholy mess.

Thanks for the video - it did help!

Posted by: Moki at April 10, 2022 04:58 PM (JrN/x)

119 One of the English specialties that surprised me most when I had it was the Scotch Egg.

Posted by: Tom Servo at April 10, 2022 04:57 PM (q3gwH)

They are pretty damned good. And they are not too difficult to make!

Posted by: CharlieBrown'sDildo at April 10, 2022 04:58 PM (XIJ/X)

120 Had a Scottish son-in-law for about 4 years. (It didn't work out, but that's a tale for another day.) I learned to make some Scottish foods for him, and my favorite was sausage rolls. Easy peasy with ground beef, spices, frozen puff pastry, and crushed Farleys rusks.

Posted by: jix at April 10, 2022 04:59 PM (DU7iZ)

121 115 Hey, what a great thread.
Posted by: gourmand du jour at April 10, 2022 04:57 PM (jTmQV)

Seconded.

Posted by: m at April 10, 2022 04:59 PM (rI4Wv)

122 Binge watching Lidia last week she made manicotti with crepes and baked them. Starving in the middle of the night is probably not a healthy place to be.

Posted by: dartist at April 10, 2022 05:01 PM (+ya+t)

123 Thanks for the video - it did help!
Posted by: Moki at April 10, 2022 04:58
-----------------

You're welcome. I did have a few shells where I used my pinky to push the stuffing down. A couple I just flipped the shell and started filling from the other end.

Posted by: olddog in mo at April 10, 2022 05:02 PM (ju2Fy)

124 122 Binge watching Lidia last week she made manicotti with crepes and baked them. Starving in the middle of the night is probably not a healthy place to be.
Posted by: dartist at April 10, 2022 05:01 PM (+ya+t)

That's how my sis-in-law's Italian family makes them. It's a Christmas Eve tradition to make enough for about 100 people for the next day. And no, they don't have 100 people arrive on Christmas, but they wanna make sure they never, ever run out...

Posted by: Nova local at April 10, 2022 05:03 PM (exHjb)

125
That's how my sis-in-law's Italian family makes them. It's a Christmas Eve tradition to make enough for about 100 people for the next day. And no, they don't have 100 people arrive on Christmas, but they wanna make sure they never, ever run out...
Posted by: Nova local at April 10, 2022 05:03 PM (exHjb)

These are my people...

Posted by: Moki at April 10, 2022 05:04 PM (JrN/x)

126 One of the English specialties that surprised me most when I had it was the Scotch Egg.

Posted by: Tom Servo at April 10, 2022 04:57 PM (q3gwH)

They are pretty damned good. And they are not too difficult to make!
Posted by: CharlieBrown'sDildo at April 10, 2022 04:58 PM (XIJ/X)

The lovely and idiosyncratic Mrs naturalfake will, from time to time, make Scotch Eggs. Who knows the why or wherefore of it? Perhaps the phases of the moon or the passing of comets, but -

she may not make them for a year or more and then suddenly one day make them. Sometimes once a week for a bit.

Unfathomable is the mind of a woman.

Posted by: naturalfake at April 10, 2022 05:04 PM (5NkmN)

127 I plan on having a rib roast for Easter dinner. I wanted something different that our usual ham.

I use the zip-lock bag method when filling my manicotti - I see great advice has been offered. Try again soon, it's worth the effort.

Posted by: Tonypete at April 10, 2022 05:04 PM (Msys3)

128 https://tinyurl.com/22dp7nba

Posted by: Eeyore at April 10, 2022 05:08 PM (R0Tis)

129 It's why I love this place, Tonypete! You have a question, whether food or medicine related, and someone here has an answer. It may be hot metal for either thing, but hey, whatever works...

Posted by: Moki at April 10, 2022 05:08 PM (JrN/x)

130 I plan on having a rib roast for Easter dinner. I wanted something different that our usual ham.

Last Easter, I marinated a boneless leg of lamp in a tandoori style marinate and then grilled it the pellet grill.

So-o-o-o-o, good. Even the lamb haters in the family ate it with gusto.

I recommend giving it a whirl if that appeals to you. There's like a gajillion recipes for in on the intertubes.

Posted by: naturalfake at April 10, 2022 05:09 PM (5NkmN)

131 129 It's why I love this place, Tonypete! You have a question, whether food or medicine related, and someone here has an answer. It may be hot metal for either thing, but hey, whatever works...
Posted by: Moki at April 10, 2022 05:08 PM (JrN/x)

Plus there'll be humor afoot.

Posted by: m at April 10, 2022 05:09 PM (rI4Wv)

132 My wife was messing around with a pair of black bean and mango salads over the last couple weeks. One used fresh ginger and orange so I thought, hey, a nice tuna steak would go with that and I can leverage some of the leftover ginger.

Tasty.

Posted by: Martini Farmer at April 10, 2022 05:09 PM (BFigT)

133 That's how my sis-in-law's Italian family makes them. It's a Christmas Eve tradition to make enough for about 100 people for the next day. And no, they don't have 100 people arrive on Christmas, but they wanna make sure they never, ever run out...
------
Lol, never hurts to be prepared.

Posted by: dartist at April 10, 2022 05:09 PM (+ya+t)

134 Back when I was a drinker I was never an IPA man. I liked Redhook ESB, which was a very tasty lighter brew.

But my favorites will always be Deschutes River Brewery's Black Butte Porter and their Obsidian Stout. Just delicious, and you can just about stand a fork up in the Stout.

Posted by: Sharkman at April 10, 2022 05:10 PM (EACZC)

135 When doing the scotch eggs, which is better? Frying or baked> if baked what temp for how long?

Posted by: Ben Had at April 10, 2022 05:10 PM (qiGrE)

136 CBD I would love to see a post about your travels in England. I have relatives in Birmingham. Where did you go.. pictures etc?? I would enjoy seeing it.

Posted by: Jewells45 at April 10, 2022 05:11 PM (nxdel)

137 And here you will find my embarrassingly amateurish attempts at food photography, with a little tipsy commentary thrown in for good measure!

Hardly embarrassing. They're great.

Posted by: Additional Blond Agent, STEM Guy at April 10, 2022 05:12 PM (ZSK0i)

138 135 When doing the scotch eggs, which is better? Frying or baked> if baked what temp for how long?
Posted by: Ben Had at April 10, 2022 05:10 PM (qiGrE)

I love to eat them, but I'm hardly an expert at making them. I suspect for anyone with a deep fryer it would not be too difficult. Don't know about baking.

Posted by: Tom Servo at April 10, 2022 05:13 PM (q3gwH)

139 I love a nice egg with a bright orange yolk, fried.
My method for creating an egg as pictured above, is to not flip them, cook them for a minute or two in a skillet, drop in a shot of water, cover, cook for another minute or so.
It makes a nice runny topping for an English muffin.

Posted by: gourmand du jour at April 10, 2022 05:14 PM (jTmQV)

140 I made Scotch eggs 2 Christmas ago, they were easy to make, thought had a picture but can't find it.

Posted by: Skip at April 10, 2022 05:14 PM (2JoB8)

141 Odd man out but I like IPSAs.

Posted by: N.L. Urker, oops, I commented again. Sorry, eh. at April 10, 2022 05:16 PM (gGCIA)

142 May be due to the ridiculous number of options (# of craft breweries), but finding non-IPAs or low-IBU-IPAs not a problem around here. And ambers and pilseners and lagers and ales and stouts.

Sorry CBD but the green romaine is just about a week from being usable, and the one red romaine plant's for us. There's green Nevada and more romaine to follow, and lots of arugula. Mizuna's seasoned out, last two plants bolting. Going to try to keep the lettuce thing going into the warmer weather this time.

Posted by: rhomboid at April 10, 2022 05:16 PM (OTzUX)

143 I think I baked my Scotch eggs

Posted by: Skip at April 10, 2022 05:17 PM (2JoB8)

144 Black Butte Porter, have one bottle left at the moment. Think I got them for pairing with cigars. And always use some, or equivalent, in chili, veggie or regular.

Posted by: rhomboid at April 10, 2022 05:18 PM (OTzUX)

145 I watched a recent episode of Modern Marvels in which brewing methods were discussed (hardly modern unless you consider 6000 years old as "modern").
Anyway, Sam Adams has a product aptly named Utopia. 25% alcohol, no bubbles, more like a spirit.
Looked like a nice amber color, no fizz.

Posted by: gourmand du jour at April 10, 2022 05:19 PM (jTmQV)

146 Actually these phones are such ridiculously good cameras that I find lots of casual snapshots now to be excellent photos.

Posted by: rhomboid at April 10, 2022 05:19 PM (OTzUX)

147 It's a long way to the shop if you want a sausage roll.

Posted by: Dr. Varno at April 10, 2022 05:20 PM (vuisn)

148 CBD I'd have stopped in a few liquor stores specializing in rum. It's much bigger than here in the US, and availability of many kinds vastly better (as in, available at all without special ordering). Been a long time since I've been to London, long time.

Posted by: rhomboid at April 10, 2022 05:20 PM (OTzUX)

149 Were the Brits aware they were in the presence of American Blog royalty?

Posted by: Cat Ass Trophy at April 10, 2022 04:54 PM (qnVBz)

There was a press preview of a big Raphael exhibit at The National Gallery, but I don't even have a card that says CharlieBrown'sDildo, so I couldn't get in.

Posted by: CharlieBrown'sDildo at April 10, 2022 05:23 PM (XIJ/X)

150 106 Eromero, your hash says "0OP."
Posted by: m at April 10, 2022 04:50 PM (rI4Wv)

Posted by: Eromero at April 10, 2022 05:23 PM (0OP+5)

151 CBD a missed opportunity, you'll be kicking yourself for years

Posted by: Skip at April 10, 2022 05:25 PM (2JoB8)

152 Where did you go.. pictures etc?? I would enjoy seeing it.

Posted by: Jewells45 at April 10, 2022 05:11 PM (nxdel)

Just London...mostly museums and pubs. You'll hear more about it on The Art Thread!

Posted by: CharlieBrown'sDildo at April 10, 2022 05:25 PM (XIJ/X)

153 150 106 Eromero, your hash says "0OP."
Posted by: m at April 10, 2022 04:50 PM (rI4Wv)
Posted by: Eromero at April 10, 2022 05:23 PM (0OP+5)
Was on phone while away from port. Just tied up at the pier and 'sliced some bacon'. Fixin to start looking for Bluebell. Better put this knife in the sink first.

Posted by: Eromero at April 10, 2022 05:26 PM (0OP+5)

154 Two unrelated questions.

I need to replace my 8 inch non-stick pan. I use it the most and the one I have is on it's last legs. Any recommendations?

Can you freeze flour tortillas? How?

Posted by: Infidel at April 10, 2022 05:27 PM (AhBAQ)

155 if baked what temp for how long?
Posted by: Ben Had at April 10, 2022 05:10
-------------------------

Hi, Ben Had. 25-30 mins at 400. Turn at 1/2 way.

Posted by: olddog in mo at April 10, 2022 05:27 PM (ju2Fy)

156 olddog, Thank you.

Posted by: Ben Had at April 10, 2022 05:29 PM (qiGrE)

157 Has anyone tried the Ninja Foodi 8 in one toaster oven and air fryer? I need to replace my toaster oven.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:29 PM (rz+/y)

158 Infidel,
I use GreenPans. They are heavy stainless steel coated with ceramic. I've had my set going on 8 years now. Love them.

Posted by: nurse ratched at April 10, 2022 05:29 PM (U2p+3)

159 The Brits make fish sticks? Kind of funny shaped. Not a stick at all!

Posted by: Weasel at April 10, 2022 05:30 PM (0IeYL)

160 Infidel, I just throw them in the freezer in the package they come in.

Posted by: Ben Had at April 10, 2022 05:30 PM (qiGrE)

161 I need to replace my 8 inch non-stick pan. I use it the most and the one I have is on it's last legs. Any recommendations?
Posted by: Infidel

I love the Made In non stick pans.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:30 PM (rz+/y)

162 The photos came out great CBD. Makes me *almost* want tom get on a plane.

Today at our house it is leftover lasagna. We ate a third of it yesterday, will eat another third tonight, and a third will get vacuum sealed and put in the freezer.

At the (local, non-chain,but large) store today I found bone in country ribs for 99 a lb. Most of them did not even have any bones. Packed them away in the freezer.

I find myself saying "yeah, no" to a few things I used to buy - English muffins, cabbage (not just price, but quality), berries, etc.

Posted by: cfo mom at April 10, 2022 05:31 PM (Q8bDL)

163
I need to replace my 8 inch non-stick pan. I use it the most and the one I have is on it's last legs. Any recommendations?

Can you freeze flour tortillas? How?
Posted by: Infidel

2nd: yes, repackaged a big pack in large ziplock and laid them flat in the freezer. They can be pulled out 1 or 2 at a time (didn't freeze in a solid block).

1st: I working at the seasoning of a carbon steel 8 in right now. The last eggs I cooked slid around the pan (on the butter) and looked like a cooking commercial. It did take a while to season.

Posted by: AZ deplorable moron at April 10, 2022 05:31 PM (9L+wm)

164 I just throw them in the freezer in the package they come in.
Posted by: Ben Had

I thought you had People for that.

Posted by: County Agent Hank Miklos-Kimball at April 10, 2022 05:33 PM (QzkSJ)

165 Posted by: Stephen Price Blair at April 10, 2022 04:45 PM (U+Oxn)

Steelhead trout makes a bitchin fish taco! A little pickled red cabbage an a spicy aioli on a warm flour tortilla....

Posted by: CrotchetyOldJarhead at April 10, 2022 05:34 PM (+I4ai)

166 Miklos, my county agent's name is Bubba.

Posted by: Ben Had at April 10, 2022 05:34 PM (qiGrE)

167 Looking forward to it CBD.

Posted by: Jewells45 at April 10, 2022 05:34 PM (nxdel)

168 Those look very nice, nurse. Problem is I only need that one pan. I have cuisinart now and like it.

Posted by: Infidel at April 10, 2022 05:35 PM (AhBAQ)

169 I use GreenPans. They are heavy stainless steel coated with ceramic. I've had my set going on 8 years now. Love them.
Posted by: nurse ratched

Wow, that's great. My Green Pan began to lose its non stickiness after about 6 months. Maybe just a bad pan.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:35 PM (rz+/y)

170 165 Posted by: Stephen Price Blair at April 10, 2022 04:45 PM (U+Oxn)

Steelhead trout makes a bitchin fish taco! A little pickled red cabbage an a spicy aioli on a warm flour tortilla....
Posted by: CrotchetyOldJarhead at April 10, 2022 05:34 PM (+I4ai)

That's the makings of a great fish taco, no matter the fish! I love cabbage and fish with a spicy aioli on a taco.

Posted by: Nova local at April 10, 2022 05:36 PM (exHjb)

171 my county agent's name is Bubba.
Posted by: Ben Had

My roommate at Ag School!

I know his real name is Bubba, but his friends called him Bill.

Posted by: Asst. County Agent Hank Miklos-Kimball at April 10, 2022 05:36 PM (QzkSJ)

172 Has anybody seen Bluebell today?

Posted by: Eromero at April 10, 2022 05:36 PM (0OP+5)

173 Has anybody seen Bluebell today?
Posted by: Eromero

Wasn't the State Shiv Throwing Championship today?

Posted by: Or so Miklos seems to recall at April 10, 2022 05:38 PM (QzkSJ)

174 Still getting used to our rotisserie on our new grill. Made a turkey breast today and it was awesome. Turkey, green beans, and roasted potatoes for lunch. Turkey sandwiches for dinner. Felt almost like Thanksgiving.

Dog loved it too because there were a lot of random bits of skin and flesh on the breast and it all found its way into her food. Supposedly tryptophan doesn't affect humans that much, but it does seem to make medium sized dogs VERY sleepy.

Posted by: Art Rondelet of Malmsey at April 10, 2022 05:39 PM (fTtFy)

175 Posted by: Nova local at April 10, 2022 05:36 PM (exHjb)

Cant make fish tacos with tilapia. Cant make anything with tilapia. Maybe feed the cats tilapia...if you dont like them.

Posted by: CrotchetyOldJarhead at April 10, 2022 05:39 PM (+I4ai)

176 I use GreenPans. They are heavy stainless steel coated with ceramic. I've had my set going on 8 years now. Love them.
Posted by: nurse ratched

Wow, that's great. My Green Pan began to lose its non stickiness after about 6 months. Maybe just a bad pan.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:35 PM

Same here. 6-7 months and everything was sticking to those green pans no matter what kind of oil i used in them. Took them to the goodwill and donated them.

Noticed "blue" pans at the store the other day, they look exactly the same as the green pans but with blue coating instead of green and a different package. Passed them up.

Posted by: Mister Scott (formerly GWS) at April 10, 2022 05:40 PM (bVYXr)

177 In the early 90's I went to London with my mother, she wanted to see some of the WWII sites and then visit her penpal up north. We ate in a pub across from Westminster, where the server had apparently been traumatized by Americans. He kept saying no sandwiches even as we picked out shepherd's pie. It was very good. On the other hand my mother wanted to eat in Harrod's; we picked out what we thought was a fish dish but when it came we weren't sure what was under the white sauce.

Posted by: Lirio100 at April 10, 2022 05:41 PM (uFOGo)

178 Cant make fish tacos with tilapia. Cant make anything with tilapia. Maybe feed the cats tilapia...if you dont like them.
Posted by: CrotchetyOldJarhead

My local grocery had a sale on frozen rock fish which I'd never tried. It's pretty versatile and sort of neutral tasting.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:41 PM (rz+/y)

179 It's a long way to the shop if you want a sausage roll.

Posted by: Dr. Varno

Extraordinarily subtle bagpipe reference.

Nice.

Posted by: Sharkman at April 10, 2022 05:42 PM (EACZC)

180 Thanks for the recommendations. May have to go out into meatspace.

I put the tortillas in the freezer.

Posted by: Infidel at April 10, 2022 05:42 PM (AhBAQ)

181 bluebell? Last night pretty sure at least

Posted by: Skip at April 10, 2022 05:42 PM (2JoB8)

182 Going on 5 years ago I was getting a tuna casserole together amnd when I popped the tuna open you wouldn't believe the nauseating stench.

Since that day I haven't been able to tolerate tuna. I regret that quite a bit. Used to make tuna casserole that had no leftovers, now my stomach rolls just thinking about tunafish.

Odd, with all the cans opened over the years, that was the first ever of any food. You'd think that with the amount of canned (commercial) stuff there would be more.

Posted by: irongrampa at April 10, 2022 05:43 PM (KATBx)

183 When I was in England (London) in the early 1990s, I had a genuine English Set Breakfast just to try it. I swear, I felt the entire day like I'd eaten a bag of Durabond 90.
That trip, I basically ate out of Chinese bakeries and those Lebanese 'salad carts'.

Posted by: LenNeal at April 10, 2022 05:45 PM (U11/V)

184 Odd, with all the cans opened over the years, that was the first ever of any food. You'd think that with the amount of canned (commercial) stuff there would be more.
Posted by: irongrampa

I opened a cheap brand of canned salmon to try a new recipe and it was more skin and bones than anything. I persevered but it was ultimately a disaster.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:45 PM (rz+/y)

185 Granite stone sells a single non stick pan. Dad bought himself one for eggs a couple years ago. I partway ruined it leaving it on the burner but if I treat it like cast iron it still works. I think if I hand't abused it it would still be slick w/o needing to be 'seasoned' with a bit of salt and oil after cooking something where I have to scrub it.

Posted by: PaleRider, simply irredeemable at April 10, 2022 05:45 PM (3cGpq)

186
irongrampa IN-

"The Jungle 2: Charlie's Revenge"

Posted by: Zombie Upton Sinclair at April 10, 2022 05:46 PM (5NkmN)

187 Kinda food related...
Hubbymayhem just sent some pics from out on the road. It's the Oscar Mayer Wienermobile! He saw one out in the wild.

Posted by: Madamemayhem (uppity wench) at April 10, 2022 05:47 PM (Vxu+H)

188 182 Going on 5 years ago I was getting a tuna casserole together amnd when I popped the tuna open you wouldn't believe the nauseating stench.

Since that day I haven't been able to tolerate tuna. I regret that quite a bit. Used to make tuna casserole that had no leftovers, now my stomach rolls just thinking about tunafish.

Odd, with all the cans opened over the years, that was the first ever of any food. You'd think that with the amount of canned (commercial) stuff there would be more.
Posted by: irongrampa at April 10, 2022 05:43 PM (KATBx)

So, you just need to have expensive tastes and stick to the fresh raw ahi.

I could never get into casserole pasta fish, so maybe you see it as an opportunity to discover clams with pasta...you can use canned clams and clam juice, so it's just as convenient, and with the current price of tuna, possibly just as cheap.

Posted by: Nova local at April 10, 2022 05:47 PM (exHjb)

189 *Has anyone tried the Ninja Foodi 8 in one toaster oven and air fryer? I need to replace my toaster oven.*

No, but I will tell you that I have found that a few times, I have wanted to prepare a meal that required use of both my toaster oven and my air fryer. I would not want an all-in-one for that reason.

What sort of toaster oven are you looking for? I bought a very nice Hamilton Beach with a roll up door, convection/broiler and will fit a 12 inch pizza for about $60. Had it 2 years, use it almost daily. No problems.

Posted by: cfo mom at April 10, 2022 05:47 PM (Q8bDL)

190 Going on 5 years ago I was getting a tuna casserole together amnd when I popped the tuna open you wouldn't believe the nauseating stench.

Since that day I haven't been able to tolerate tuna. I regret that quite a bit. Used to make tuna casserole that had no leftovers, now my stomach rolls just thinking about tunafish.

Odd, with all the cans opened over the years, that was the first ever of any food. You'd think that with the amount of canned (commercial) stuff there would be more.

Posted by: irongrampa at April 10, 2022 05:43 PM

That happened to us with a can of salmon some years back. Full on puke factor when I cracked that can open. Haven't bought one since.

Posted by: Mister Scott (formerly GWS) at April 10, 2022 05:47 PM (bVYXr)

191 183 When I was in England (London) in the early 1990s, I had a genuine English Set Breakfast just to try it. I swear, I felt the entire day like I'd eaten a bag of Durabond 90.
That trip, I basically ate out of Chinese bakeries and those Lebanese 'salad carts'.
Posted by: LenNeal at April 10, 2022 05:45 PM (U11/V)
I was in London in the 60s and had one English breakfast. After that one I lived on fish and chips and beer. Mrs. E says just like CBD, the food is better today.

Posted by: Eromero at April 10, 2022 05:47 PM (0OP+5)

192 Gonna make garlic and ginger wings on the grill later this week. Smoke them first and the finish in the air fryer. Accompanied by some broccoli and cauliflower cous cous. Tha lil puddin head baby is trying to start weaning me from red meat and potatoes.

Posted by: CrotchetyOldJarhead at April 10, 2022 05:48 PM (+I4ai)

193 184 Odd, with all the cans opened over the years, that was the first ever of any food. You'd think that with the amount of canned (commercial) stuff there would be more.
Posted by: irongrampa

I opened a cheap brand of canned salmon to try a new recipe and it was more skin and bones than anything. I persevered but it was ultimately a disaster.
Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:45 PM (rz+/y)

Same - I bought a canned salmon can that was on sale from $4.99 to $.99 - it was HORRIBLE. I never made a worse salmon dish, and that was with a lot of work and saving. That salmon can went on sale 12 months later at the same price and stayed on the shelf.

That can has kept me from trying any other canned salmon. I just stick to fresh or smoked (I don't even do frozen b/c with salmon, you can tell the texture change, more than you can with shellfish, as one example)...

Posted by: Nova local at April 10, 2022 05:49 PM (exHjb)

194 >>> 172 Has anybody seen Bluebell today?
Posted by: Eromero at April 10, 2022 05:36 PM (0OP+5)

Yes, when I picked up another of her daily extra-large eggs today.

... oh you mean the HUMAN Bluebell. Nevermind.

Posted by: Helena Handbasket at April 10, 2022 05:49 PM (llON8)

195 What sort of toaster oven are you looking for? I bought a very nice Hamilton Beach with a roll up door, convection/broiler and will fit a 12 inch pizza for about $60. Had it 2 years, use it almost daily. No problems.
Posted by: cfo mom

I've seen that one in my research. My problem is that I'm space limited and my old toaster is less than 8 inches high. I can't find one with that dimension so I'm thinking about rearranging my countertop. Thanks, though.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:49 PM (rz+/y)

196 My English aunt would make a Sunday roast, Yorkshires, oven roasted potatoes, pan sauce/ gravy, and veggies every week. Delicious.

Posted by: flounder, wrecker, hoarder, saboteur at April 10, 2022 05:50 PM (SH2Zi)

197 istr reading somewhere that IPAs were much easier to brew than lagers, which was why so many microbreweries produced multiple IPAs. Not sure if this is true but I prefer lagers (or whatever is being labeled as lagers!).

Posted by: Helena Handbasket at April 10, 2022 05:51 PM (llON8)

198 Speaking of clams...

I saw what looks to be an awesome idea and dish-

Posole Verde with Clams
https://www.washingtonpost.com/recipes/pozole-

verde-clams/14954/

This looks and sounds super-delish. If I have time this week(maybe unlikely), Ima gonna make it.

Posted by: naturalfake at April 10, 2022 05:51 PM (5NkmN)

199 1st: I working at the seasoning of a carbon steel 8 in right now. The last eggs I cooked slid around the pan (on the butter) and looked like a cooking commercial. It did take a while to season.
Posted by: AZ deplorable moron at April 10, 2022 05:31 PM

Properly seasoned carbon steel pans are a joy to cook with.

Posted by: RedMindBlueState at April 10, 2022 05:52 PM (RkC6l)

200 192 Gonna make garlic and ginger wings on the grill later this week. Smoke them first and the finish in the air fryer. Accompanied by some broccoli and cauliflower cous cous. Tha lil puddin head baby is trying to start weaning me from red meat and potatoes.
Posted by: CrotchetyOldJarhead at April 10, 2022 05:48 PM (+I4ai)

Have the ginger and garlic go in the cous cous, too - those two flavors are great with those veg.

Posted by: Nova local at April 10, 2022 05:53 PM (exHjb)

201 Posole Verde with Clams
This looks and sounds super-delish. If I have time this week(maybe unlikely), Ima gonna make it.
Posted by: naturalfake

I'm in Oklahoma and naturally suspicious of seafood. Except Prairie Crabs of course. We're lousy with them.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:53 PM (rz+/y)

202 Back to phone issue, been on charger almost 6 hours and at least came on enough to get information needed, only at 13%

Posted by: Skip at April 10, 2022 05:53 PM (2JoB8)

203 Since that day I haven't been able to tolerate tuna. I regret that quite a bit. Used to make tuna casserole that had no leftovers, now my stomach rolls just thinking about tunafish...

Posted by: irongrampa at April 10, 2022 05:43
---------------------

Sorry to hear that, IG. Love tuna casserole. As one of six boys, it was one of mom's easy comfort foods for our clan. My kids loved it, too.

Posted by: olddog in mo at April 10, 2022 05:54 PM (ju2Fy)

204 I have a recent purchase of a 12" Granite Stone skillet.
It's working out just fine.
Even the missus likes it, and she is fussy.

Posted by: gourmand du jour at April 10, 2022 05:54 PM (jTmQV)

205 I am doing a rack of lamb for Easter and it's insanely expensive. But it's just me, I love lamb and I didn't do anything special for Christmas. I've never cooked a rack of lamb before so will research a way I can do it.

Posted by: Notsothoreau - look forward at April 10, 2022 05:55 PM (YynYJ)

206 Blutarski, we splurged and got the Breville smart oven that toasts, bakes, broils, air fries, etc. We've had it going on four years, and use it EVERY day. It was worth every penny.

Posted by: Moki at April 10, 2022 05:56 PM (JrN/x)

207 I've never cooked a rack of lamb before so will research a way I can do it.
Posted by: Notsothoreau - look forward

Daughter gave me a sous vide for Christmas and I tried rack of lamb with it. It was superb.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:56 PM (rz+/y)

208 We've had it going on four years, and use it EVERY day. It was worth every penny.
Posted by: Moki

Thank you! I researched that one too but the dimensions don't work until I commit to rearranging by counter top. Which I just did!

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:58 PM (rz+/y)

209
Thank you! I researched that one too but the dimensions don't work until I commit to rearranging by counter top. Which I just did!
Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:58 PM (rz+/y)

I bought ours it's own kitchen island. It deserved it.

Posted by: Moki at April 10, 2022 05:59 PM (JrN/x)

210 Back to phone issue, been on charger almost 6 hours and at least came on enough to get information needed, only at 13%

Posted by: Skip at April 10, 2022 05:53 PM (2JoB

If you haven't already, unplug it and blow out the charging socket. Sometimes you get nonconductive pocket lint in there that blocks it up

Posted by: Kindltot at April 10, 2022 05:59 PM (xhaym)

211 Blutarski, we splurged and got the Breville smart oven that toasts, bakes, broils, air fries, etc. We've had it going on four years, and use it EVERY day. It was worth every penny.
Posted by: Moki at April 10, 2022 05:56 PM (JrN/x)

They're great for cooking Prairie Crabs too!

We're owned a Breville for, I think, 6 years and same, use it practically every day.

It was a biggish chunk of change, but so far definitely seems to be worth it.

Posted by: naturalfake at April 10, 2022 06:00 PM (5NkmN)

212 I did some meal prep for the week.
Egg salad with fresh dill and chives.
Marinated chicken thighs to put in the air fryer
Cream of asparagus soup
And I fried up a pound of bacon to snack on and crumble into salads with some blue cheese, English cucumbers and cherry tomatoes.

Posted by: nurse ratched at April 10, 2022 06:00 PM (U2p+3)

213 Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:49 PM (rz+/y)
--------------------------

Not sure what your dimension requirements are, but we have the Ninja that flips up. Saves a lot surface area on the counter when not in use.

Posted by: olddog in mo at April 10, 2022 06:01 PM (ju2Fy)

214 Has anybody seen Bluebell today?
Posted by: Eromero at April 10, 2022 05:36 PM (0OP+5)
-----
Bail revoked.

Posted by: Weasel at April 10, 2022 06:02 PM (0IeYL)

215 208 We've had it going on four years, and use it EVERY day. It was worth every penny.
Posted by: Moki

Thank you! I researched that one too but the dimensions don't work until I commit to rearranging by counter top. Which I just did!
Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 05:58 PM (rz+/y)
Our kitchen is cluttered but we have a sealer and a toaster oven/convection oven next to the sink. Mrs. E won't let me touch either. The bar in the middle of the kitchen is big enough to cut up a hog and we use it to make sausage and jerky.

Posted by: Eromero at April 10, 2022 06:02 PM (0OP+5)

216 Bail revoked.
Posted by: Weasel at April 10, 2022 06:02 PM (0IeYL)

Happens to the best of us

Posted by: Nevergiveup at April 10, 2022 06:03 PM (Irn0L)

217 212 I did some meal prep for the week.
Egg salad with fresh dill and chives.
Marinated chicken thighs to put in the air fryer
Cream of asparagus soup
And I fried up a pound of bacon to snack on and crumble into salads with some blue cheese, English cucumbers and cherry tomatoes.
Posted by: nurse ratched at April 10, 2022 06:00 PM (U2p+3)

That's sound so perfect for spring! Note to self - get the kids to hard boil some extra eggs so I can make egg salad Friday (when we dye our Easter eggs).

Posted by: Nova local at April 10, 2022 06:03 PM (exHjb)

218 Since we're talking appliances, anyone have a Vitamix or other super blender?

My sis' constant touting of her's has got the lively and inquisitive Mrs naturalfake curious about getting one.

I remain unconvinced but I'm open to persuasion.

Posted by: naturalfake at April 10, 2022 06:04 PM (5NkmN)

219 >>> 212 I did some meal prep for the week.
Egg salad with fresh dill and chives.
Marinated chicken thighs to put in the air fryer
Cream of asparagus soup
And I fried up a pound of bacon to snack on and crumble into salads with some blue cheese, English cucumbers and cherry tomatoes.
Posted by: nurse ratched at April 10, 2022 06:00 PM (U2p+3)

Ha, that's where I can use eggs for lunch! I don't like egg salad but I do like some hard-boiled egg *in* salad, and bacon, and tomaters, and cucumbers (sometimes blue cheese, sometimes cheddar).

...and would you mind sharing your cream of asparagus recipe?

Posted by: Helena Handbasket at April 10, 2022 06:04 PM (llON8)

220 I just got a Vitamix. I've wanted one for decades. There is a learning curve to it.

Posted by: Notsothoreau - look forward at April 10, 2022 06:06 PM (YynYJ)

221 My dill won't poke its head out of ground until May, should have lots of self sewing this year.

Posted by: Skip at April 10, 2022 06:07 PM (2JoB8)

222 Been retired for seven years and I still look forward to the weekend. Sundays especially.

Posted by: Javems at April 10, 2022 06:07 PM (AmoqO)

223 Since we're talking appliances, anyone have a Vitamix or other super blender?

Posted by: naturalfake at April 10, 2022 06:04
---------------------

Vitamix 5200. I'm skeered of it. Wife and daughter use it.

Posted by: olddog in mo at April 10, 2022 06:07 PM (ju2Fy)

224 Not sure what your dimension requirements are, but we have the Ninja that flips up. Saves a lot surface area on the counter when not in use.
Posted by: olddog in mo

Yes! That what I was thinking. I think it would work but now I'm going to imagine the Brevelle as well. Thank you.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 06:08 PM (rz+/y)

225 Helena!
It's a little different every time.
Chop up a yellow onion, saut�ed in butter and let it bubble for about ten minutes on low, add the chopped grass. Let it all get happy for another ten minutes or so. Add homemade stock, beef, chicken or veggie. I used beef this time. Let it all bubble until the grass is soft. Use an immersion blender to blend until smooth. Then I add cream and let it gently bubble for a little bit. Fresh pepper. Salt. Garnish with bacon and some Parmesan.

Posted by: nurse ratched at April 10, 2022 06:08 PM (U2p+3)

226 That's sound so perfect for spring! Note to self - get the kids to hard boil some extra eggs so I can make egg salad Friday (when we dye our Easter eggs).

D'oh! Just came back from the grocery and noticed that they seemed to have an awful lot of eggs on the shelf. Totally missed the reason why.

Posted by: Oddbob at April 10, 2022 06:08 PM (nfrXX)

227 For those that sometimes need a quick side, I finally tried the Idahoan Roasted Garlic instant mashed potatoes. I never buy stuff like this but ordered a pack in a Walmart order. Really good stuff! This would make good shepherd's pie topping too.

Posted by: Notsothoreau - look forward at April 10, 2022 06:09 PM (YynYJ)

228 I have chives growing well, had some fresh chopped in tomato soup at lunch today.

Posted by: Skip at April 10, 2022 06:09 PM (2JoB8)

229 >>> 225 Helena!
It's a little different every time.
Chop up a yellow onion, sauteed in butter and let it bubble for about ten minutes on low, add the chopped grass. Let it all get happy for another ten minutes or so. Add homemade stock, beef, chicken or veggie. I used beef this time. Let it all bubble until the grass is soft. Use an immersion blender to blend until smooth. Then I add cream and let it gently bubble for a little bit. Fresh pepper. Salt. Garnish with bacon and some Parmesan.
Posted by: nurse ratched at April 10, 2022 06:08 PM (U2p+3)

Sounds wonderful! I may have to try it for Easter.

Posted by: Helena Handbasket at April 10, 2022 06:10 PM (llON8)

230 Think will pour a brandy, I have to get another bottle of Scotch

Posted by: Skip at April 10, 2022 06:11 PM (2JoB8)

231 My cast iron fry pan makes superb sunny side up eggs. Found the glass lid on our slowcooker fits perfectly so you can time the eggs just right.

It was a rescue pan that a friend had, she said it was no good so I had to try seasoning it. Cleanup, steel wool and several sessions at 200 degrees with vegetable oil later it is a joy to use.

Question for y'all, how long did it take to learn the 1st Law of Cast Iron Cooking--use oven mitts?

Posted by: irongrampa at April 10, 2022 06:11 PM (KATBx)

232 Plus there'll be humor afoot.
Posted by: m at

"Keep my wife's foot outta your mouf !"

Will Smith

Posted by: JT at April 10, 2022 06:12 PM (arJlL)

233
The Queens, near Regents Park. Great neighborhood pub with really good food. Met an old expat many years ago with her blind Jack Russel, "Olive." Old thing must be long gone. Both of them I suspect.

Sigh.

Posted by: J.J. Sefton at April 10, 2022 06:12 PM (s2VJv)

234 PAs were much easier to brew than lagers
Posted by: Helena Handbasket

Lagers are brewed at lower temps, started in the 50s, and finished just above freezing.

Ales are fermented at 68F and then finished at 50F for serving (remember cellar temps in Brittan were/are about 50F).

Anchor Steam is a lager recipe that is fermented at Ale temps (think San Francisco during the gold rush era).

Posted by: AZ deplorable moron at April 10, 2022 06:12 PM (0FLhq)

235 Yes! That what I was thinking. I think it would work but now I'm going to imagine the Brevelle as well. Thank you.
Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 06:08
----------------------

After getting the flip up Ninja, I put the toaster in storage. Not giving up too much counter space. We love it.

Posted by: olddog in mo at April 10, 2022 06:12 PM (ju2Fy)

236 I got the A2300 Vitamix. I want to see what kind of flour it can do. If you are just doing smoothies, you probably don't need something this powerful. Youcan use these to grind up chicken bones for cat food. Haven't tried that yet either.

Posted by: Notsothoreau - look forward at April 10, 2022 06:13 PM (YynYJ)

237 Raining and 39 on the beach. Good day to stay in.

I guess I'll clean firearms. Not that they particularly need it. But. It's nice and calming.

Posted by: nurse ratched at April 10, 2022 06:13 PM (U2p+3)

238 I just got a Vitamix. I've wanted one for decades. There is a learning curve to it.
Posted by: Notsothoreau - look forward at April 10, 2022 06:06 PM (YynYJ)

Which one did you wind up getting? And do you like it so far.

Posted by: naturalfake at April 10, 2022 06:13 PM (5NkmN)

239 I know it's been talked about before but of course I can't remember when.... what vacuum sealers would anyone recommend (or say should be avoided)?

Posted by: Helena Handbasket at April 10, 2022 06:13 PM (llON8)

240
Actually, the Queens is just off Primrose Hill.

Posted by: J.J. Sefton at April 10, 2022 06:13 PM (s2VJv)

241 Just made my first gin and tonic of the season! It was kind of a hobo camp version, with juice from a plastic squeezy lime and bottom shelf gin, but hey, summer is coming!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 10, 2022 06:13 PM (Dc2NZ)

242 I don't know if this is a "food" question per se but I guess it fits better here than in the gun thread.

Does anybody have recommendations pro or con about under-sink RO water systems? I see them from around $200 to over $500 with different numbers of filter stages, with/without UV, etc. If it matters, I do not have a softener system but plan to get one eventually.

Posted by: Oddbob at April 10, 2022 06:14 PM (nfrXX)

243 >>> 234 PAs were much easier to brew than lagers
Posted by: Helena Handbasket

Lagers are brewed at lower temps, started in the 50s, and finished just above freezing.

Ales are fermented at 68F and then finished at 50F for serving (remember cellar temps in Brittan were/are about 50F).

Anchor Steam is a lager recipe that is fermented at Ale temps (think San Francisco during the gold rush era).

Posted by: AZ deplorable moron at April 10, 2022 06:12 PM (0FLhq)

I did not know that! Interesting because I like that one.

Posted by: Helena Handbasket at April 10, 2022 06:14 PM (llON8)

244 Ah, thanks. You must be clairvoyant!

Posted by: naturalfake at April 10, 2022 06:14 PM (5NkmN)

245 Time to start the charcoal for cooking tasty cow parts....

Posted by: Helena Handbasket at April 10, 2022 06:15 PM (llON8)

246 A gin and tonic used to be one of my favorite warm weather drinks. More than one gave me a tendency to either dance or fight.
I forget which.

Posted by: gourmand du jour at April 10, 2022 06:16 PM (jTmQV)

247 I take it time is another difference in Ale and Lager, Ale in days Lager in weeks, I think.

Posted by: Skip at April 10, 2022 06:16 PM (2JoB8)

248 246 A gin and tonic used to be one of my favorite warm weather drinks. More than one gave me a tendency to either dance or fight.
I forget which.
Posted by: gourmand du jour at April 10, 2022 06:16 PM (jTmQV)
---

Dance fighting!

https://www.youtube.com/watch?v=bsaA903oxvc

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 10, 2022 06:18 PM (Dc2NZ)

249 Question for y'all, how long did it take to learn the 1st Law of Cast Iron Cooking--use oven mitts?
Posted by: irongrampa

Once.

Posted by: AZ deplorable moron at April 10, 2022 06:18 PM (96scd)

250 I got the A2300 which has the plain dials, not touch pad. It can chew up ice and frozen fruit. I can make carrot juice if I strain it. Like I said, a learning curve. It's made in the US and has a good warranty.

Posted by: Notsothoreau - look forward at April 10, 2022 06:19 PM (YynYJ)

251 how long did it take to learn the 1st Law of Cast Iron Cooking--use oven mitts?
Posted by: irongrampa at April 10, 2022 06:11
---------------

Once, sober. Twice, not sober.

Posted by: olddog in mo at April 10, 2022 06:20 PM (ju2Fy)

252 Thanks for the great Food Thread, CBD!

Sounds like you had a great time - glad to hear it! (You were missed...)

Posted by: Legally Sufficient, HONK! Believing in America at April 10, 2022 06:20 PM (XTpZy)

253 https://www.youtube.com/watch?v=bsaA903oxvc

Yes, pretty much exactly that. LOL

Posted by: gourmand du jour at April 10, 2022 06:21 PM (jTmQV)

254 And I'm using a Food Saver. I like it. I'm trying to get the jar sealer to work but the ones I bought seem to have a different style connector. Works fine sealing bags. I double seal each end.

Posted by: Notsothoreau - look forward at April 10, 2022 06:21 PM (YynYJ)

255 *And I fried up a pound of bacon to snack on...

Ok, what are you going to eat tomorrow?

Posted by: cfo mom at April 10, 2022 06:21 PM (Q8bDL)

256 I know it's been talked about before but of course I can't remember when.... what vacuum sealers would anyone recommend (or say should be avoided)?
Posted by: Helena Handbasket

I bought the one on sale at Costco. It works well with the included and the kirkland rolls that were next to it.

Posted by: AZ deplorable moron at April 10, 2022 06:21 PM (96scd)

257 CBD -

Didja put on weight ?

Posted by: JT at April 10, 2022 06:21 PM (arJlL)

258 Costco sometimes has crab legs. A Li'l Blutarski who's coming for a visit likes them, but how do I cook them? Just steam them in a stock pot?

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 06:22 PM (rz+/y)

259 Did you eat both those Yorkshire puddings? I bet you did.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:22 PM (wyw4S)

260 BBL, the Red Letter Media guys just dropped a video review of "Moonfall", one of the most deliriously funbad wrecks to hit theaters.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 10, 2022 06:23 PM (Dc2NZ)

261 Does anybody have recommendations pro or con about under-sink RO water systems? I see them from around $200 to over $500 with different numbers of filter stages, with/without UV, etc. If it matters, I do not have a softener system but plan to get one eventually.
Posted by: Oddbob

Just replacing the one that came with the house. The older ones used a bunch of gallons to make a 1 gal of water. The new one (yeah, again just bought at Costco) has a 1:1 ratio.

If you don't have a water softener they say you might have to change your filters more often on this one; but, think that is true on any of them.

Posted by: AZ deplorable moron at April 10, 2022 06:23 PM (96scd)

262 Question for y'all, how long did it take to learn the 1st Law of Cast Iron Cooking--use oven mitts?
Posted by: irongrampa

I bake in a cast iron dutch oven. Always put the mitts on top when it is hot out of the oven, especially the lid. Keeps the hands out of trouble.

Posted by: Javems at April 10, 2022 06:25 PM (AmoqO)

263 I am imagining that if Costco only is selling the legs that they are Alaskan King crab legs, in which case, already cooked.

Posted by: gourmand du jour at April 10, 2022 06:25 PM (jTmQV)

264 Tuesday should be nice here, going use my homemade charcoal for grilling hamburgers.
Haven't done very well getting charcoal started but saw a video paper under ball of paper in middle and few sticks in to get started so will try it. Don't use fluid though have same, has started but just not fast.

Posted by: Skip at April 10, 2022 06:25 PM (2JoB8)

265 Has anybody seen Bluebell today?
Posted by: Eromero at April 10, 2022 05:36 PM (0OP+5)
-----
Bail revoked.
Posted by: Weasel at April 10, 2022 06:02 PM (0IeYL)
-------

HEY

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:25 PM (wyw4S)

266 I should have gotten to this sooner...

Thank you for the Food Thread CBD, and this one was especially nice. I enjoyed the food and beer tour of London, a lot.

Posted by: AZ deplorable moron at April 10, 2022 06:27 PM (96scd)

267 259 Did you eat both those Yorkshire puddings? I bet you did.
Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:22 PM (wyw4S)

Good to see you dear!

Posted by: Moki at April 10, 2022 06:27 PM (JrN/x)

268 239 I know it's been talked about before but of course I can't remember when.... what vacuum sealers would anyone recommend (or say should be avoided)?
Posted by: Helena Handbasket at April 10, 2022 06:13 PM (llON

Foodsaver brand, because venison/wild hog/and regular beef on sale. We use it for everything.

Posted by: Eromero at April 10, 2022 06:27 PM (0OP+5)

269 Posted by: Helena Handbasket at April 10, 2022 06:13 PM (llON
Foodsaver brand, because venison/wild hog/and regular beef on sale. We use it for everything.
Posted by: Eromero

I use it for....sous vide.

Posted by: Blutarski, Gradually then Suddenly at April 10, 2022 06:29 PM (rz+/y)

270 Haven't done very well getting charcoal started but saw a video paper under ball of paper in middle and few sticks in to get started so will try it.

I had one of those chimney charcoal starters that just didn't work for squat and I wondered why people liked them. Then I read somewhere (maybe even the HQ) that the one to get was the Weber branded one with a fairly large diameter and an inverted funnel shaped wire grill in the bottom instead of a perforated plate like the old one. It works like a charm and I will never go back to using starter fluid.

Posted by: Oddbob at April 10, 2022 06:30 PM (nfrXX)

271 I know it's been talked about before but of course I can't remember when.... what vacuum sealers would anyone recommend (or say should be avoided)?
Posted by: Helena Handbasket at April 10, 2022 06:13 PM

Food saver. I have had two of them in the past 10 years and they are great. Pulled some chicken thighs out of the freezer I vacuumed sealed that were dated 4/2018 the other day and they were just as good on the grill as fresh chicken.

Posted by: Mister Scott (formerly GWS) at April 10, 2022 06:31 PM (bVYXr)

272 Ah, if I'd known you were going, I'd have passed on a wonderful tip, which I have not yet returned to London to try, from a real gentleman. I was bemoaning that on my trip to London, I had no luck finding a decent steak and kidney pie. I can't say I didn't find one, because some pub eventually put one in front of me, but it probably was reheated supermarket stuff. This fine man told me where to find one. What's more, he told me I should seek out steak and kidney pudding, as that would be better than pie.

Gotta check that one off my bucket list, once I can fly without a diaper on my face.

Posted by: Splunge at April 10, 2022 06:31 PM (71xoW)

273 CBD, Thanks for the memories of London - it did bring back some of mine.

Time to clean up dinner again, so I'm gonna have to sign off. Dinner was apparently a hit b/c I have nothing left...which is sad, b/c I was hoping I'd have enough left for my lunch tomorrow, but feeding 7 vs 6 somehow seems like 8 vs 6, but I guess that's what a young adult male does to counting of meals needed.

Posted by: Nova local at April 10, 2022 06:32 PM (exHjb)

274 Today's dinner". Pasta with homemade sauce. The making of pasta itself is beyond my capabilities. At 7:00 EST we will have a family movie, "Heaven Knows, Mr. Allison" with Robert Mitchum and Deborah Kerr.

Posted by: FenelonSpoke at April 10, 2022 06:33 PM (fF2aM)

275 Hi, Bluebell! Could I prevail upon you to give belly recipe? Just got 4 pounds at Mercado Monterey.

Posted by: Eromero at April 10, 2022 06:33 PM (0OP+5)

276 I went through two food savers in too short a time, and went for a Cabela's professional model (probably Weston), which has served me well for over a decade.

I am sort of tempted by the chamber sealers, partly because they will do soups, but mostly because they will handle thicker bags (4 and even 5 mil) that are less likely to break seal after being knocked around a bit in the freezer. However, the prices, and the size, and the weight are insane, so I don't expect to act on this temptation.

Posted by: Splunge at April 10, 2022 06:33 PM (71xoW)

277 Just checked the Foodsaver is the that *was* on sale.
I've used it on ground beef, chicken, and steaks so far and think its great.

I like to buy in bulk so I don't have to shop as often and sometimes actually catch something in bulk on sale.

Posted by: AZ deplorable moron at April 10, 2022 06:34 PM (96scd)

278 265 Has anybody seen Bluebell today?
Posted by: Eromero at April 10, 2022 05:36 PM (0OP+5)
-----
Bail revoked.
Posted by: Weasel at April 10, 2022 06:02 PM (0IeYL)
-------

HEY

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:25 PM (wyw4S)
-----
Uh oh.

Posted by: Weasel at April 10, 2022 06:34 PM (7zCU5)

279 That's PORK belly.

Posted by: Eromero at April 10, 2022 06:34 PM (0OP+5)

280 Hi, Bluebell! Could I prevail upon you to give belly recipe? Just got 4 pounds at Mercado Monterey.
Posted by: Eromero at April 10, 2022 06:33 PM (0OP+5)
---------

Hi Eromero! Sure do, and it's super easy. Give me a minute and I'll find it.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:34 PM (wyw4S)

281 CBD, I completely agree about Real Ale. It is better than I could have imagined. The landlord at the pub at which I first had one seemed pleased (reservedly, of course) at my astonishment at what I was tasting.

Posted by: Splunge at April 10, 2022 06:35 PM (71xoW)

282 Pasta is the one thing made with flour I know how to make.

Posted by: San Franpsycho at April 10, 2022 06:36 PM (EZebt)

283 Vacuum sealer. Another vote for Food Saver. I have a Game Saver which, alas, they don't make anymore. I thought it had given up the ghost but then I read that you should replace the gaskets.

New gaskets and voila! Works like new. If you get one and it stops vacuuming as well as it originally did, the gasket is the likely culprit.

Posted by: Art Rondelet of Malmsey at April 10, 2022 06:37 PM (fTtFy)

284 Starting to feel like a real Luddite, not having an air fryer.

I plan to hold out until the last possible moment, like I did with sous vide.

Posted by: Splunge at April 10, 2022 06:38 PM (71xoW)

285 Here you go, Eromero - I've tried a lot of pork belly recipes over the last few years, and this one is hands down the best, and also the easiest. Skip all the blah blah blah and go right down to the recipe:

https://tinyurl.com/2p82mczv

Let me know if you try it!

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:39 PM (wyw4S)

286 A real Brit would probably read this report and wonder why you didn't eat any curry.

Posted by: Splunge at April 10, 2022 06:40 PM (71xoW)

287
That's PORK belly.

Wood Eye!

Posted by: Hare lip at April 10, 2022 06:40 PM (63Dwl)

288 London, went many weekends, remember snippets but seems a lifetime ago.

Posted by: Skip at April 10, 2022 06:40 PM (2JoB8)

289 Starting to feel like a real Luddite, not having an air fryer.

I plan to hold out until the last possible moment, like I did with sous vide.
Posted by: Splunge at April 10, 2022 06:38 PM (71xoW)
-------

Come sit next to me. I don't have either one. Nor do I have an instant pot.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:41 PM (wyw4S)

290 Bluebell, that looks great!

Posted by: Splunge at April 10, 2022 06:41 PM (71xoW)

291 Come sit next to me. I don't have either one. Nor do I have an instant pot.

Posted by: bluebell -

(sits next to Bluebell....)

Hiya Bluebell !

Posted by: JT at April 10, 2022 06:42 PM (arJlL)

292 Mind the Gap!

Posted by: nurse ratched at April 10, 2022 06:42 PM (U2p+3)

293 Hiya Nurse !

Posted by: JT at April 10, 2022 06:42 PM (arJlL)

294 Hiya JT! Blessed Holy Week to you. In one week we will be feasting!

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:43 PM (wyw4S)

295 270 I had one of those chimney charcoal starters that just didn't work for squat and I wondered why people liked them. Then I read somewhere (maybe even the HQ) that the one to get was the Weber branded one with a fairly large diameter and an inverted funnel shaped wire grill in the bottom instead of a perforated plate like the old one. It works like a charm and I will never go back to using starter fluid.
Posted by: Oddbob at April 10, 2022 06:30 PM (nfrXX)

Interesting. I couldn't get the chimney starters working at all either, and I can't stand the taste that using fluid imparts to the food. What I've been using are those sawdust/wax starter squares. I put 4 of them tucked into various places around the charcoal, ignite, and wait. Works great, no bad flavors.

Posted by: Splunge at April 10, 2022 06:44 PM (71xoW)

296 I have an air fryer but I don't think I'll keep it. It works okay. You can get those multi function devices that include an air fryer.

I don't have an Instapot. I have a Presto Meat Master pressure cooker. I can still buy seals for it.

Posted by: Notsothoreau - look forward at April 10, 2022 06:44 PM (YynYJ)

297 289 Come sit next to me. I don't have either one. Nor do I have an instant pot.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:41 PM (wyw4S)

Luddites unite! No instant pot here either. I only relented on the sous vide because I was sick of having my corned beef torn apart and flavor-diluted and stringified by simmering in water. I've since found it useful for brisket, and I've become open to learning about other uses.

Posted by: Splunge at April 10, 2022 06:46 PM (71xoW)

298 I don't have an Instapot. I have a Presto Meat Master pressure cooker. I can still buy seals for it.
Posted by: Notsothoreau - look forward

Can ya buy Crofts ?

Hiya Marlene !

Posted by: JT at April 10, 2022 06:47 PM (arJlL)

299 Mind the Gap!
Posted by: nurse ratched

WE NO NEED NO STEENKING GAP !

Posted by: JT at April 10, 2022 06:48 PM (arJlL)

300 The other thing I used to do to get charcoal going was after I got a little bit of ember going, I would take the small shop vac and put the hose on the outlet side. Or course, it blew ashes everywhere in a glorious mess but, holy smokes would it get a fire going! You could forge steel on that thing for the first couple of minutes until it died back.

Posted by: Oddbob at April 10, 2022 06:50 PM (nfrXX)

301 No idea but for some reason, regular pressurecookers scare people but Instapots don't.

Hiya, JT!

Posted by: Notsothoreau - look forward at April 10, 2022 06:52 PM (YynYJ)

302 Hiya JT!

I love my instapot. I use it exclusively for making stock. I don't like the way meat or beans turn out using it. I'd rather use my le Cruset in the oven or stovetop and cook for several hours. But I make all my own stock. I control the salt, there's no preservatives or chemicals or msg. Homemade stock is the way to go.

Onion, celery, carrot, peppercorns. A bay leaf. Sometimes I throw in turmeric, it makes for a wonderful flavor and beautiful color. Then throw in bones. I've used duck, Cornish game hens, chicken, beef, pork, shrimp, fish..... put into containers and label and freeze. Sometimes I have been known to freeze chicken stock in ice cube trays, then put in freezer bags so I can take out just a couple of I need a touch of stock. And I use stock instead of water in most dishes. Just adds flavor.

Posted by: nurse ratched at April 10, 2022 06:52 PM (U2p+3)

303 Hiya, JT!
Posted by: Notsothoreau - look forward

Posted by: JT at April 10, 2022 06:52 PM (arJlL)

304 nurse ratched, I make my own stock too, but I usually do it in the crockpot overnight. You're right, it can't be beat. So easy, and so delicious.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:54 PM (wyw4S)

305 285 Here you go, Eromero - I've tried a lot of pork belly recipes over the last few years, and this one is hands down the best, and also the easiest. Skip all the blah blah blah and go right down to the recipe:

https://tinyurl.com/2p82mczv

Let me know if you try it!
Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:39 PM (wyw4S)
Got it. Frying some in the morning to have with duck eggs and grits. Will give full report when we cook the bigger piece with the recipe.

Posted by: Eromero at April 10, 2022 06:54 PM (0OP+5)

306 nurse, amen on using stock. Rice, veggies even potatoes all taste so much better.

Posted by: Ben Had at April 10, 2022 06:55 PM (qiGrE)

307 bluebell,
That pork belly looks fantastic.
I may have to do that for
marine when he comes home.

Posted by: nurse ratched at April 10, 2022 06:56 PM (U2p+3)

308 The vacuum sealer Mr. LS has is a Weston. It's the second, after the first one from Cabela's finally gave out. That first machine lasted for-ev-er! Only had to replace gaskets on it one time, and they were easily found online.

For soups and stews, he puts the food in a square plastic container and freezes it. Then pops the frozen product out of the container and into a vac bag. That way, all the frozen soups and stews are stackable in the freezer and are a better use of space.

Posted by: Legally Sufficient, HONK! Believing in America at April 10, 2022 06:57 PM (XTpZy)

309 Bail revoked.
Posted by: Weasel at April 10, 2022 06:02 PM (0IeYL)
-------

HEY

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:25 PM

NoVaMoMe's gonna be lit af!

Posted by: RedMindBlueState at April 10, 2022 06:57 PM (RkC6l)

310 Hi Ben Had!

Smooches to you, dear lady!

Posted by: nurse ratched at April 10, 2022 06:57 PM (U2p+3)

311 Growing up we always had roast lamb and rice for Easter because my father's side of the family was Macedonian.

My wife hates lamb. So were having Thanksgiving dinner. Roast turkey stuffing mashed potatoes and gravy etc.

Posted by: Archer at April 10, 2022 06:58 PM (/pYdO)

312 For soups and stews, he puts the food in a square plastic container and freezes it. Then pops the frozen product out of the container and into a vac bag. That way, all the frozen soups and stews are stackable in the freezer and are a better use of space.
Posted by: Legally Sufficient

That's a great idea, thanks!

Posted by: AZ deplorable moron at April 10, 2022 06:58 PM (96scd)

313 My first try with charcoal was open pan and did fire up quick

Posted by: Skip at April 10, 2022 06:59 PM (2JoB8)

314 https://tinyurl.com/2p82mczv

Let me know if you try it!
Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 06:39 PM

That looks amazing.

Posted by: RedMindBlueState at April 10, 2022 06:59 PM (RkC6l)

315 I wish my wife was a better cook. She doesn't make stock or bake. Oh well, she has kept me alive for over 50 years.

Posted by: Ronster at April 10, 2022 07:00 PM (3CZms)

316 https://acecomments.mu.nu/?post=398615

gubs are nood

Posted by: BifBewalski @ (UgAdJ) - at April 10, 2022 07:00 PM (UgAdJ)

317 nurse, Hugs Darlin

Posted by: Ben Had at April 10, 2022 07:00 PM (qiGrE)

318 NOOD Gun

Posted by: AZ deplorable moron at April 10, 2022 07:00 PM (96scd)

319 For soups and stews, he puts the food in a square plastic container and freezes it. Then pops the frozen product out of the container and into a vac bag. That way, all the frozen soups and stews are stackable in the freezer and are a better use of space.
Posted by: Legally Sufficient, HONK! Believing in America at April 10, 2022 06:57 PM (XTpZy)
This is a great idea! Thanks, Legally Sufficient.

Posted by: Eromero at April 10, 2022 07:01 PM (0OP+5)

320 I may have to do that for
marine when he comes home.
Posted by: nurse ratched at April 10, 2022 06:56 PM (U2p+3)
--------

You definitely should! And save the fat, of course. Use it to roast potatoes or veggies.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 07:07 PM (wyw4S)

321 NoVaMoMe's gonna be lit af!
Posted by: RedMindBlueState at April 10, 2022 06:57 PM (RkC6l)
------

Yes it is! As long as I make bail, of course.

Posted by: bluebell - NoVaMoMe 2022! at April 10, 2022 07:08 PM (wyw4S)

322 Everything I need to know about English cooking, I learned from Asterix.

They boil everything, they put mint on everything, they drink their beer warm, and it's all repulsive.

Posted by: rold at April 11, 2022 12:10 PM (ftZ3t)

323 Great thread, CBD!

I traveled to the UK twice back in the '70s and '80s, before the renaissance of English cuisine. Even then, though, there were moments of sublimity. A good roast beef with simple sides, carved from the trolley; one of the best fish dinners I'll ever have (whole Dover sole perfectly done, with a good German Riesling); breakfast in Scotland, heavy on local sausages, kippers, and eggs. And real ales, especially some of the Scots "80 pence" offerings. The other thing about the UK is that they've always imported great food and drink--Indian cuisine, wines from Bordeaux, Ports.

My wife is Anglo-Scots, so our house does lamb for Easter, and roast beast for Christmas. Perhaps a thread on methods for those is in order; I'm a fan of "reverse sear" for my roasts and steaks. Cheers!

Posted by: Dr. Mabuse at April 11, 2022 02:15 PM (I0SCp)

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