Food Thread: Tomatoes And Inflation...Not Inflated Tomatoes!

Well, that's one way to deal with extra tomatoes, but there are others that are less messy!

Late last summer as the local tomato harvest was winding down, we lucked into a huge amount of pretty ripe and good tomatoes. There wasn't enough mozzarella and basil and balsamic vinegar in the world to eat that many tomatoes, so I decided to slap them on the grill for a few minutes and see what happened.

And what happened was a very good thing. The tomatoes lost some of their juice (but not much), picked up a delicate smoky flavor...more like roasted really, and I was able to peel them about half way.

So now what? Hell, I plopped them into a blender and was left with sort of a thin tomato sauce that tasted great, was a fantastic addition to pretty much everything, and best of all? It froze perfectly. So in the deepest darkest days of winter I had a taste of high summer. I dug up the last of it out of the freezer a few weeks ago, and used it to tune up some plain old sautéed squash, zucchini and onions. It turned into sort of a vegetable stew, and it was delicious.

Yes, even I, a committed carnivore will eat vegetables when they taste good! Of course it was complemented by a very large grilled pork chop, so that may have helped...

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FJB...An Occasional Series

I live in a pretty expensive part of the country, so the raw numbers mean less than the change. I look at baseline prices for my regular purchases...things like eggs and pork rib chops and certain vegetables and bacon...you know: staples. That gives me a better sense of the rate of change than the prices of stuff I don't always buy. Lutefisk and Balut might be hugely expensive, but I don't buy them enough to have any sense of how inflation is affecting them.

So a 50% increase for eggplant, squash and zucchini is a very big deal. But that is nothing compared to eggs, which have doubled since the beginning of the year. Interestingly, meat increased significantly at the beginning of Biden's reign of terror, but the prices have moderated slightly, which sounds nice, but I am suspicious that it is a function of increased slaughtering because of insane feed and processing costs. That may bode ill for us in the long term.

We beat this topic to death during the week here on AoSHQ, but inflation is being wildly undercounted, and I think anyone with a lick of sense can see that. It is an indication of the unseriousness of our government that they cannot simply report inflation as it has always been, and more ominously their constant manipulation of the numbers smacks of disinformation and manipulation in service to their own political agenda. The idea that inflation is less than 10% is simply laughable. Yet they want us to accept that arrant nonsense and just go on with our lives? Many of us are in financial positions that allow us to manage that inflation without much adjustment to our lives, but there are many Americans who will struggle with ever-rising food costs (not to mention everything else). It is a basic violation of the pact between The People and those in whom we have vested authority to govern, especially since inflation is entirely a creation of government policy.

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I usually make pork ribs Sous Vide, then finish them with more dry rub on the grill.

But next weekend I think I am going to try something different. Instead of plain dry rub (I rub a bit of honey on the ribs so the rub sticks nicely) I think I will rub them with yellow mustard. You know...the bright yellow stuff that looks nothing like food but is strangely appealing, at least to my inner seven-year-old? Anyway, I think the rub will stick nicely to that and it might add an interesting tang to the ribs. Besides, when was the last time you had lousy ribs? it is difficult to screw up.

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Go ahead. Make fun of my Sous Vide obsession. That's a pork butt after a 24 hour cook at 165 degrees, then a 90 minute roast with some more dry rub to get it nice and crusty. The pork was incredibly juicy and tender, and pulled perfectly. I have about six pounds of the stuff that I will be gorging on for the next week.

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Muldoon brought up an excellent point about the overall strategy of eating, with some specific tactics for a particular food.

It's right there in the name.
Chex Mix
Keep the Wheat and Corn Chex. Add Rice Chex. Lose one of the pretzels and the mini bread stick.
It's all about the snacking rhythm. The Chex have the delicate crunch. Mild (rice), medium (corn) and extra crunchy (wheat). The crisp hard rye adds a nice interlude between Chex bites. Pretzel is...well...a pretzel, it stands on its own merit. The stupid bread stick just breaks the rhythm, like, "Ewww, what was that? Oh well, wash out the ewww with another Corn Chex!"

I usually chart out a plan of action for my meals. Small tastes of everything to provide a baseline, and then a careful rotation...not more than 10% of each food at a time. I use a timer on my phone as well, because "time-on-site" is as important as volume of food. It probably makes sense to bring a portable scale so I know exactly how much of each I am eating, then I can add weight to the calculation.

How about you? Does chaos reign on your plates, or do you enter the dining room with a plan?

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Commenter "dhmosquito" brings cooking truth!

I don’t know if you like Russian Dressing or not.
I generally had thought of it as essentially 1000 Island Dressing, until we mail ordered a Zingerman’s Deli “Reuben sandwich kit” some time back when it was on sale. They had included with the kit their in-house Russian Dressing and it was OUTSTANDING, not sweet like 1000 Island, but a distinctly different flavor that complemented the corned beef and Emmentaler Swiss perfectly. I have since checked and they do not sell their dressing online, but I found a recipe online that looked interesting, and somewhat genuine sounding.
I followed the recipe and made some Russian Dressing today and it’s pretty. damn. tasty. Great as sandwich dressing or just have a few tablespoons “neat” (like I just did with what would not fit into a Ball canning jar). Enclosed is the recipe I followed, except I added a little more horseradish. I used the creamy Inglehoffer brand horseradish and dried, not fresh, parsley. I was a little generous with lemon juice and Worcestershire, too.
(BTW the best tartar sauce is Red Lobster’s and I have made duplicates of that many times!)

Homemade dressing is just better! Even plain old oil and vinegar is fresher tasting than the stuff out of the bottle, and doesn't have unnecessary additions like emulsifiers and other crap that add nothing to the flavor. Caesar dressing is a great example of that. The stuff in a bottle is pretty awful, but the fresh version (there are tons of good recipes) is absolutely fantastic!

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Remember the halibut wrapped in prosciutto I made and memorialized in a crappy video?

Here is "Mishdog's" version!

I am following up on a food thread you did late in the summer of 2020 where you pan fried then baked some cod (I think that was the fish) fillets in prosciutto. You were gracious enough to answer my question about how to cook it without an oven and even supplied a professional chefs reply! We finally made it back to Spain this summer, so I tried out your recipe. It was delicious! I made it twice actually. I dragged out the ole Tefal electric grill and went to work with some hake fillets and jamon. One time I did what was suggested and put butter on the fish to keep it from drying out while finishing on the electric grill. It turned out nicely, but apparently too much grease splashed around per Mrs. Mishdog. The second time time I tented them with aluminum foil to finish. They turned out a little tougher but still tasty. Two things I'd like to add: 1. The salt from the jamon dissolved most of the bones that were in still in the fillets (big plus!). But the fish ended up a little salty for our tastes. We put a little Canary Island mojo verde salsa on top and that reduced the saltiness and added some freshness to it.

This is perfect amateur cooking. Play around...make it your own, and tailor it to your taste. It doesn't matter what the recipe says; all that matters is how happy you are with the end result. And that's why having a nice base of cooking technique is so important. It gives you a sense of what is going to work and what is going to be a horrid and embarrassing mess, best scraped down the drain when nobody is looking.

Oh...Mishdog was in Spain. That "jamon" may very well be world class cured ham, the likes of which is rare and expensive in these parts, but is well worth tasting if one can manage a trip to Spain. I think the Spanish ham is better than the Italian equivalent (Prosciutto), although there are a few American producers (La Quercia in Iowa comes to mind) that are doing wonderful things with pigs!

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I can usually figure out how kitchen mishaps occur, but this one is interesting.

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Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And 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 the rest of you are off the hook with maple syrup and French Toast: I'm still watching 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 Food fight
For real

Posted by: Skip at August 14, 2022 04:00 PM (k8B25)

2 Hi

Posted by: Ciampino - camphor is no no at August 14, 2022 04:00 PM (qfLjt)

3 I can usually figure out how kitchen mishaps occur, but this one is interesting.

That's not an accident, it's an Italian incense burner.

Posted by: Archimedes at August 14, 2022 04:02 PM (/NCI4)

4 Coq a Vin tonight.

Posted by: Duke Lowell at August 14, 2022 04:02 PM (u73oe)

5 Rodents, or insects keep eating my tomatoes.
Going to put a plastic jug around the next one

Posted by: Skip at August 14, 2022 04:02 PM (k8B25)

6 Oh, have a rib eye steak to grill with some yellow squash

Posted by: Skip at August 14, 2022 04:03 PM (k8B25)

7 "I usually chart out a plan of action for my meals. Small tastes of everything to provide a baseline, and then a careful rotation...not more than 10% of each food at a time. I use a timer on my phone as well, because "time-on-site" is as important as volume of food. It probably makes sense to bring a portable scale so I know exactly how much of each I am eating, then I can add weight to the calculation.
How about you? Does chaos reign on your plates, or do you enter the dining room with a plan?"

What? Maybe it speaks to the way I cook, but I cannot fathom planning how I'll eat my food before I eat my food. At most, I think fo flavors that go together, so it doesn't matter how I (or anyone here) eats their food b/c it will all be good any way it goes...

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

8 I have decided that the Black Manhattan, i.e. a Manhattan made with Amara instead of vermouth, is the bee's knees. Usually you use Averna Amara, but I don't have any. The daughter gave me a bottle of Cardamara, which contrary to the name, contains no cardamom. It's a very good substitute.

Posted by: Archimedes at August 14, 2022 04:04 PM (/NCI4)

9 I have a new recipe I call "Hot Dog". If you'd like to know more, just email me.

Posted by: DB at August 14, 2022 04:05 PM (geLO8)

10 Yo.

Posted by: Robert at August 14, 2022 04:06 PM (yNuPj)

11 In my "bake like I cook" "recipe" of the day, I had some amazing fresh white/yellow peach with ginger "cooked fruit cup" (so sorta sauce, sorta what you buy in those little 4ox cups) leftovers that I made Friday with dinner. I had about a cup left of it today. So I grabbed a Duncan Hines white cake mix, tossed it in with 2 eggs (not the requested egg whites), a touch under 1/2 cup veg oil, a 1/4 cup water, and a shot of bourbon and a few extra shakes of ginger and baked it in a bundt pan. I wanted to ice it with 1/2 jar of vanilla icing with another shot of bourbon, but the guest gets sick at the smell of alcohol, so I just glazed with the icing. It seems like it's gonna be the perfect end to the peaches. Also, Sandra Lee has nothing on me for "semi-homemade"

...

Posted by: Nova local at August 14, 2022 04:09 PM (exHjb)

12 Rodents, or insects keep eating my tomatoes.
Going to put a plastic jug around the next one
Posted by: Skip at August 14, 2022 04:02 PM (k8B25)

I'd recommend putting the jug around the tomatoes. Trying to get a rodent in one is *a lot* of work.

Posted by: Robert iz smahrt at August 14, 2022 04:09 PM (yNuPj)

13 Posted by: Nova local at August 14, 2022 04:04 PM (exHjb)

Um....I am joking.

Posted by: CharlieBrown'sDildo at August 14, 2022 04:09 PM (XIJ/X)

14 Photo: grease fire and, in the process of putting out one fire, they managed to start another?

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:10 PM (5pTK/)

15 Steaks were on sale, probably due to culling of beef herds now so beef won't be found by Christmas time

Posted by: Skip at August 14, 2022 04:10 PM (k8B25)

16 Interestingly, meat increased significantly at the beginning of Biden's reign of terror, but the prices have moderated slightly, which sounds nice, but I am suspicious that it is a function of increased slaughtering because of insane feed and processing costs. That may bode ill for us in the long term.

Uh, yeah.

Would highly recommend looking for a direct source to buy a part or full steer, even if you have to drive a few hours.

Posted by: Helena Handbasket at August 14, 2022 04:10 PM (llON8)

17 You need to cut that butt so we can judge for ourselves how good it is. That, I believe, is a "Pork Butt Rule."

I saw it in the internet, so it must be true.

Posted by: Martini Farmer at August 14, 2022 04:10 PM (BFigT)

18 All the discussion of various vegetables this week, and not one mention of cauliflower? bluebell is going to feel slighted.

Posted by: Duncanthrax at August 14, 2022 04:10 PM (a3Q+t)

19 Is discussion of homebrewing appropriate for this thread or the hobbies thread?

Posted by: Joe, living dangerously at August 14, 2022 04:11 PM (LZpcP)

20 13 Posted by: Nova local at August 14, 2022 04:04 PM (exHjb)

Um....I am joking.
Posted by: CharlieBrown'sDildo at August 14, 2022 04:09 PM (XIJ/X)

Phew - you had me worried! See, I grew up in NJ, and I knew a few folks who would do crazy stuff like this...but they couldn't cook, so I guess it's how they made it through a meal...

Posted by: Nova local at August 14, 2022 04:11 PM (exHjb)

21 Rodents, or insects keep eating my tomatoes.
Going to put a plastic jug around the next one
Posted by: Skip

Lantern flies ?

Posted by: JT at August 14, 2022 04:12 PM (T4tVD)

22 Coq a Vin tonight.
Posted by: Duke Lowell at August 14, 2022 04:02 PM (u73oe)

I made naturalfake's Super Lazy and Half-Assed Kinda Sorta Coq Au Vin last night, and it was delish!

The ingredients of CaV are so good that even a super lazy, half-assed version tastes just fine.

Posted by: naturalfake at August 14, 2022 04:12 PM (5NkmN)

23 You need to cut that butt so we can judge for ourselves how good it is. That, I believe, is a "Pork Butt Rule."

I saw it in the internet, so it must be true.
Posted by: Martini Farmer at August 14, 2022 04:10 PM (BFigT)
--------

Now that it is on the internet, it is officially a "truth."

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:12 PM (5pTK/)

24 Mishap picture
The spaghetti was soaked in vodka then put in pan but caught fire from heat

Posted by: Skip at August 14, 2022 04:12 PM (k8B25)

25 bluebell is going to feel slighted.

Posted by: Duncanthrax at August 14, 2022 04:10 PM (a3Q+t)

Actually...cauliflower was on sale this week so I will be roasting a nice big head with tons of garlic and olive oil, with a bit of red pepper!

Yumm!

Posted by: CharlieBrown'sDildo at August 14, 2022 04:13 PM (XIJ/X)

26 Meal prepping for the family today, so I made meatballs - italian and asian. The asian meatballs pair nicely with a general tso sauce, rice, and steamed broccoli, or make a nice snack with a side of sweet chili sauce whilst watching whatever it is you enjoy on television.

Posted by: Moki at August 14, 2022 04:13 PM (JrN/x)

27 Went to an Irish public house in Laramie called O'Dwyre's yesterday. Had one of the best chicken fried steaks I've ever eaten. Slathered in gravy and accompanied by a boiled potato cut in half and some kind of bread stuffing all slathered in really wonderful white gravy and with a beer the tab was about 20 bucks before tip.

And I had leftovers for later.

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 04:13 PM (x8Wzq)

28 The ingredients of CaV are so good that even a super lazy, half-assed version tastes just fine.
Posted by: naturalfake at August 14, 2022 04:12 PM (5NkmN

----------

Good to know because half assed sums up what I did nicely.

Posted by: Duke Lowell at August 14, 2022 04:13 PM (u73oe)

29 That's a big-ass recipe. I'm not sure I could eat all of that.

Posted by: Dr. Bone at August 14, 2022 04:13 PM (WHt4f)

30 My water-spot comment got willowed @FWP285, but mentioned a product no one else did, Sanivac.

Posted by: Mongerel at August 14, 2022 04:14 PM (qOuJj)

31 Is discussion of homebrewing appropriate for this thread or the hobbies thread?
Posted by: Joe, living dangerously at August 14, 2022 04:11 PM (LZpcP)

Seeing as how beer goes down the gullet I think it's fine here.

BUT home brewing is also a hobby more than a few of people partake in, so also good for the hobby thread.

So I'd say homebrewing sits at the nexus of both.

Posted by: Robert iz smahrt at August 14, 2022 04:14 PM (yNuPj)

32 I think field mice, chipmunk or crickets are eating tomatoes, it's little nibbles out of ripe parts

Posted by: Skip at August 14, 2022 04:14 PM (k8B25)

33 Making pork spring rolls.

Posted by: SMH at what's coming at August 14, 2022 04:15 PM (6euYL)

34 CYM is ok on ribs, but much better is an 80:20 mix of Worcestershire sauce and bourbon. 4 Tbs Worcestershire, and 1 Tbs bourbon. Slather that on, then your rub.

And screw that sous vide for ribs. You might as well parboil them. * retch *

Posted by: Duncanthrax at August 14, 2022 04:15 PM (a3Q+t)

35 I'm almost done with the weekend's project of building an orchard rack to hold all the lovely vegetables I'm pulling out of the garden this year.

(Gardening thread, Food thread, and Bodging thread all taken care of in one comment! I'm efficient like that. )

Posted by: Warai-otoko at August 14, 2022 04:16 PM (6FeV1)

36 33 Making pork spring rolls.
Posted by: SMH at what's coming at August 14, 2022 04:15 PM (6euYL)

Oh yum!

Posted by: Moki at August 14, 2022 04:16 PM (JrN/x)

37 What's extra nasty about this round of inflation is that it's disproportionately hitting basic goods and services since it came about by paying the bottom-rung workers who drive those industries not to work. Now we're in a feedback loop of higher prices causing the remaining workers to demand more pay, which in turn raises prices.

That 'spaghetti incident' looks like something that I'd do with a potato. I have a bit of a reputation with those.

Posted by: CppThis at August 14, 2022 04:16 PM (UewuT)

38 Is discussion of homebrewing appropriate for this thread or the hobbies thread?

Posted by: Joe, living dangerously at August 14, 2022 04:11 PM (LZpcP)

Both!

Posted by: CharlieBrown'sDildo at August 14, 2022 04:16 PM (XIJ/X)

39 I usually chart out a plan of action for my meals.

"I want my string beans to be quarantined." (0:22)
https://youtu.be/GLQxAvy66NM

Posted by: mindful webworker - I plan to chew, then swallow, usually at August 14, 2022 04:16 PM (2a3L4)

40 Heya Moki.

Nothing fancy.

Can't afford fancy.

Posted by: SMH at what's coming at August 14, 2022 04:17 PM (6euYL)

41 Speaking of inflation, I was shocked that my Safeway was still doing 99 cents/lb chicken thighs this week (bone in, skin on)...so on Friday, I decided to make another "semi-homemade" cheap dinner.

For those who want to cut this down, I tossed 6lbs of chicken thighs, skin tossed but bone still in, into my crock with 5 skinned and chopped peaches (white and yellow), 2 chopped vidalia onions, 1 large diced jalapeno, s&p, and 1/2 bottle of Aldi's BBQ sauce. Cooked on high for 4 hours, shredded the meat and tossed it back in, and cornstarch slurried it (I briefly considered boiling down the fluid and avoiding that slurry step, but it was a Friday night "sandwich, chip and dip, and fruit night, and I'd already made guac and the fruit cup mentioned). It was everything you want from summer BBQ - sweet and heat and some smoke...and really messy! And it fit the budget!

Posted by: Nova local at August 14, 2022 04:17 PM (exHjb)

42 You might as well parboil them. * retch *

Posted by: Duncanthrax at August 14, 2022 04:15 PM (a3Q+t)

Try mine before you criticize.

They are delicious.

[Just qualified with my Kimber 4"]

Posted by: CharlieBrown'sDildo at August 14, 2022 04:18 PM (XIJ/X)

43 Supermarket worker here. Serious grain shortages. Cereal especially, prices are on the way up. Bread will likely begin shipping refrigerated/frozen, as supply issues are resulting in outdated product by the time it hits stores, and who wants to pay $4+ for moldy bread? This is combined with Fed refrigerant changes, so freezers and coolers are being replaced already. Gov't is 'dealing with inflation' by increasing food aid amounts, saw one lady buy $1,000 on aid card and had over $2,000 left. I'm curious how MMT deals with inflated aid money, that hasn't been earned in any way and produces nothing. How do you tax that out of the system?

Posted by: LenNeal at August 14, 2022 04:18 PM (U11/V)

44 I think field mice, chipmunk or crickets are eating tomatoes, it's little nibbles out of ripe parts
Posted by: Skip

A bum with baby teeth ?

Posted by: JT at August 14, 2022 04:18 PM (T4tVD)

45 Speaking of food prices, we've cut back a bit when it comes to food preparation at Che Blake.

We used to make sure we had leftovers, but, now we're trying to go leftover free, due to wasting more food than we should.

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:18 PM (5pTK/)

46 Nice Russian Dressing recipe dsmosquito, Thanks!

Me make.

Oh look, Martini time! One olive only please.

Posted by: Hairyback Guy at August 14, 2022 04:19 PM (R/m4+)

47 Popping in to thank the Morons who recommended canned clams for chowder. They were tasy and relatively inexpensive.

I have a monster zucchini aka "mallow" that I'm cutting into boats. Will add cheese, meatballs, and tomato sauce to make a dinner tonight. Tomorrow casserole and/or breaded pan-fried slices.

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 04:19 PM (/+bwe)

48 Leftovers aren't an issue, since I only cook for two.

Posted by: SMH at what's coming at August 14, 2022 04:19 PM (6euYL)

49 40 Heya Moki.

Nothing fancy.

Can't afford fancy.
Posted by: SMH at what's coming at August 14, 2022 04:17 PM (6euYL)

Spring rolls are a meal unto themselves - you have protein, veg, and grain all in one handy little roll!

Posted by: Moki at August 14, 2022 04:20 PM (JrN/x)

50 Making pork spring rolls.
Posted by: SMH at what's coming at August 14, 2022 04:15 PM (6euYL)
-----------

*tries to figure out logistics of appetizers at SMH's while making it home in time for pork chops*

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:20 PM (5pTK/)

51 >>> 43 Supermarket worker here. Serious grain shortages. Cereal especially, prices are on the way up. Bread will likely begin shipping refrigerated/frozen, as supply issues are resulting in outdated product by the time it hits stores, and who wants to pay $4+ for moldy bread? This is combined with Fed refrigerant changes, so freezers and coolers are being replaced already. Gov't is 'dealing with inflation' by increasing food aid amounts, saw one lady buy $1,000 on aid card and had over $2,000 left. I'm curious how MMT deals with inflated aid money, that hasn't been earned in any way and produces nothing. How do you tax that out of the system?
Posted by: LenNeal at August 14, 2022 04:18 PM (U11/V)

There are several companies offering "heritage" flours, wheat berries, and even seeds to grow your own.

Posted by: Helena Handbasket at August 14, 2022 04:20 PM (llON8)

52 Leftovers aren't an issue, since I only cook for two.
Posted by: SMH at what's coming at August 14, 2022 04:19 PM (6euYL)
---------

For us, leftovers are a great way to have a "no cooking" day.

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:21 PM (5pTK/)

53 I'm making leftovers. No solid food tomorrow, so have to eat all pie/cake today.

Posted by: Eromero at August 14, 2022 04:21 PM (0OP+5)

54 45 Speaking of food prices, we've cut back a bit when it comes to food preparation at Che Blake.

We used to make sure we had leftovers, but, now we're trying to go leftover free, due to wasting more food than we should.
Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:18 PM (5pTK/)

But leftovers save the most money, since you don't have to buy anything lunch-related.

Posted by: Nova local at August 14, 2022 04:21 PM (exHjb)

55 Can't wait until they start trying to regulate home gardening and food production.

Think of The Economy, kulaks.

Posted by: Warai-otoko at August 14, 2022 04:22 PM (6FeV1)

56 I'm really curious as to how you set spaghetti on fire.

That pork butt, incidentally, looks absolutely delicious.

Posted by: Paco at August 14, 2022 04:22 PM (njExo)

57 Nova Local, sounds really good!

Posted by: Moki at August 14, 2022 04:22 PM (JrN/x)

58 Last weekend was an unplanned Deplorable Gourmet fest as I made my mangled version of Jewell's Dorito Casserole on Saturday, and then Jim's stuffed pork chops on Sunday.

Yum!

Posted by: Helena Handbasket at August 14, 2022 04:22 PM (llON8)

59 I cooked a flank steak, seasoned with a packet of Sazon, Sous vide @132F overnight, then sliced and seared for fajitas. It was so tender it was hard to believe it was fajitas. Looked like fajitas but chewed like burger.

Posted by: Mongerel at August 14, 2022 04:22 PM (qOuJj)

60 I still eat pretty much the same stuff I always have, but I live by myself on an engineer's salary and am too lazy to go out to eat very often so food expense has never been a big part of the pie.

Posted by: CppThis at August 14, 2022 04:22 PM (UewuT)

61 But leftovers save the most money, since you don't have to buy anything lunch-related.
Posted by: Nova local at August 14, 2022 04:21 PM (exHjb)
---------------

Certain meals, leftovers are inevitable. However, every single meal is not ideal.

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:22 PM (5pTK/)

62 My chicken on the smoker has stalled at 150 for the last 20 minutes. I am having trouble controlling my drool reflex.

I will be having a nice, fresh tomato with mozzarella, balsamic and basil with my smoked BBQ chicken.

Posted by: JackStraw at August 14, 2022 04:22 PM (ZLI7S)

63 For us, leftovers are a great way to have a "no cooking" day.
Posted by: blake
___

With stuff like spring rolls, I make enough to freeze.

Posted by: SMH at what's coming at August 14, 2022 04:23 PM (6euYL)

64 Also, aid fraud is in a crisis: at least 25% of it is sold, rate is 50c/dollar; and a lot of people depend on selling their aid for cash to do other things; now they're having problems selling the aid for any price, as many really need the aid to eat now, and actual workers who bought the aid at 1/2 price now can't afford it!
So that's causing real issues in that part of the shadow economy, interesting to watch.

Posted by: LenNeal at August 14, 2022 04:23 PM (U11/V)

65 Had to go with a extremely low sodium diet for the last three weeks. The wife has Meniere's disease which causes balance issues and vertigo. She can only have 2,000 mg of sodium per day to reduce inflammation in her inner ear.

So far I have lost 8 pounds and she has lost even more. I suspect most of that is water weight retention loss but we are consciously watching what we eat now. I expect I am going to be able to get off my blood pressure pills as my systolic readings are now in the low 120's and sometimes in the low teens.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 04:24 PM (bVYXr)

66 >>> 55 Can't wait until they start trying to regulate home gardening and food production.

Think of The Economy, kulaks.
Posted by: Warai-otoko at August 14, 2022 04:22 PM (6FeV1)

Possibly one of the many reasons why the commies are shrieking about the various recent SC decisions they don't like. Many of the wrongbad decisions were basically kicking tings out of feralgov control. Can't have that!!

Posted by: Helena Handbasket at August 14, 2022 04:24 PM (llON8)

67 I know of no place in Italy where the pasta recipe calls for setting it on fire so this must be Dante's Inferno's kitchen.
Looks good for a bachelor though. Burnt spaghetti are still edible if you are a hungry bachelor.

Posted by: Ciampino - it's amzing what some songle guys will cook up at August 14, 2022 04:24 PM (qfLjt)

68 The wife and I do not eat out much anymore, with all her self imposed dietary restrictions, so that is not a huge cost for us, but when I am in DC I go out a fair amount and shit it is zooming up. Groceries are obviously more expensive, some things a lot so, but again the wife is a veggie so I save on that also.

Posted by: Nevergiveup at August 14, 2022 04:25 PM (Irn0L)

69 Homebrewing.

Well, so, the younguns being all astute and all noticed that I drank beer. And decided to get me a brewing kit for Christmas.

They wanted to help make it, so that happened and it came out fine. Drinkable but not really great. Kinda like the older versions of Shiner, which was light bodied and thin and sorta watery.

But, man, that was a lot of beer to drink. And again, not bad. Just not...oh, I don't know...impressive in any way. Anonymous-like, it was. So, I plowed through it, seeing as how that was a gift from the kiddos. But, Holy Cow! was I tired of beer by the end of it, and who'd thought that ever would happen.

Anyway, I was just glad it didn't come out like the usual home-brew that somebody fobs off on you as a guest. Cuz that's usually swill or close to it.

Oh, come on now, admit it. Your Chocolate Brussel Sprout Double IPA, ain't all that.

Posted by: naturalfake at August 14, 2022 04:25 PM (5NkmN)

70 The other side of that coin is that there are no DEALZZ to be had when buying single-serving quantities of decent food at the store after work, so when the said DEALZZ evaporated in a puff of Bidenflation I wasn't really in a position to notice it. Yes, I realize that many people in my situation will cook once and then eat leftovers for a week, but I already eat the same lunch every day and I don't want to extend that to dinner as well.

Posted by: CppThis at August 14, 2022 04:26 PM (UewuT)

71 With stuff like spring rolls, I make enough to freeze.
Posted by: SMH at what's coming at August 14, 2022 04:23 PM (6euYL)
------------

Same thing when my wife makes enchiladas. Always some set aside for future meals.

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:26 PM (5pTK/)

72 For tonight, leftovers (from a restaurant) are part of dinner.

Originally, I wasn't supposed to cook, but the kids declined, so I'm having the sirloin steaks that were also bought cheap at Safeway (under $5/lb - but unadvertised sale). Just s&p and a little (vegan) butter/olive oil in a pan, done medium rare.

But, we are having last night's Five Guys Fries rewarmed in the oven (have you see the price of potatoes - I guess Five Guys hasn't b/c we got more fries than ever in our "normal" order), and my $1 salad for 7 - garden and Aldi's (garden cherry tomatoes, basil, and oregano with one gigantic 55 cent Aldi's cucumber, 2 stalks of Aldi green onion, s&p, and some splashes of balsamic and olive oil), and some green grapes and cherries.

Yes, it's the last of my son's "good dinner" Sundays - he may get stuck with fish next week!

Posted by: Nova local at August 14, 2022 04:26 PM (exHjb)

73 Interestingly, meat increased significantly at the beginning of Biden's reign of terror, but the prices have moderated slightly, which sounds nice, but I am suspicious that it is a function of increased slaughtering because of insane feed and processing costs. That may bode ill for us in the long term.

Ranchers around here are culling their herds big time. I expect a huge beef price increase in the coming months.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 04:26 PM (bVYXr)

74 I smoked a meatloaf in the Traeger this week. The meat was a mixture of ground beef and hot Italian sausage. And seasonings were salt, pepper and garlic powder.
It was delicious.

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 04:27 PM (8Fdcq)

75 Naughtypine that gives me a idea with large yellow squash
Dice in half and do same thing with meatballs

Posted by: Skip at August 14, 2022 04:27 PM (k8B25)

76 Bone Apperteet,ya'll. I also had several varities of tomatoes that needed to be used up so modified gazpacho it was. Put all of it in the freezer.

Posted by: Ben Had at August 14, 2022 04:28 PM (wz7Ka)

77 I take little tastes of everything on my plate and try to end up with one bite each. Even with steak I don't just dive into the primo parts all at once. I like to finish with a nice bite.

Posted by: dartist at August 14, 2022 04:28 PM (+ya+t)

78 Doing a le boucherie chicken stuffed with wild rice and pecans.

I use the grill (Weber) at 375 but I tweak it with wood chip and a beer on the burners in small aluminum pans.

40 minutes then REST, let it REST, for about 10 minutes!

https://tinyurl.com/3hzbcw5u

PS It must come to room temp!! Repeat Room Temp!

Posted by: rhennigantx at August 14, 2022 04:28 PM (BRHaw)

79 57 Nova Local, sounds really good!
Posted by: Moki at August 14, 2022 04:22 PM (JrN/x)

Thanks - the peach chicken BBQ was a combination of "need to use (peaches were RIPE, and jalapeno had been around)/need to be cheap/need to be easy/need to be (a little) healthy" - if I could manage that in all my cooking, I'd be golden!

Posted by: Nova local at August 14, 2022 04:28 PM (exHjb)

80 We began making home made Chex mix for the holidays about 4 years ago. Pretzels and nuts, and some heat to make it worth it. Give em out to neighbors and the occasional carolers. We didn't do it during the CHIYNA lock down and had several complants. LOL. Cheap way to show appreciation.I agree with Mildoon, no bread stix.

Posted by: BunkerintheBurbs at August 14, 2022 04:29 PM (aXaSz)

81 Hearty thanks to dhmosquito for the Russia dressing recipe. I happen to have all the ingredients on hand plus a pile of salad stuff. I am making that TODAY!

Posted by: Mongerel at August 14, 2022 04:29 PM (qOuJj)

82 My wife came home crying as she could fit 400 bux of groceries in her Miata.

God help working families!!

Posted by: rhennigantx at August 14, 2022 04:30 PM (BRHaw)

83 My weekly recipe on the Padgett Sunday Supper Club is rice-flour muffins. It’s one of my favorite muffin recipes. I found it in a fifties California promotional cookbook from a company called El Molino Mills, based in Alhambra.

Technically gluten-free, but I don’t care because it’s still great.

Posted by: Stephen Price Blair at August 14, 2022 04:30 PM (U+Oxn)

84 I agree with Mildoon, no bread stix.
Posted by: BunkerintheBurbs at August 14, 2022 04:29 PM (aXaSz)

Mildoon is a milder version of Muldoon! Unspicier!

Posted by: rhennigantx at August 14, 2022 04:32 PM (BRHaw)

85 I was browsing my copy of the Foods of the World Vienna’s Empire volume, and ran across this statement about paprika:

Clearly, paprika is an ingredient that has to be well understood for best results… Pseudo-knowledge is widespread and increases with the distance from Budapest.

Posted by: Stephen Price Blair at August 14, 2022 04:33 PM (U+Oxn)

86 [Just qualified with my Kimber 4"]
Posted by: CharlieBrown'sDildo at August 14, 2022 04:18 PM

Cool! I had no doubt you would.

Brownell's is running a mag sale, if you'd like to reward her and yourself.

Posted by: Duncanthrax at August 14, 2022 04:33 PM (a3Q+t)

87
But, man, that was a lot of beer to drink. And again, not bad. Just not...oh, I don't know...impressive in any way. Anonymous-like, it was. So, I plowed through it, seeing as how that was a gift from the kiddos. But, Holy Cow! was I tired of beer by the end of it, and who'd thought that ever would happen.

Anyway, I was just glad it didn't come out like the usual home-brew that somebody fobs off on you as a guest. Cuz that's usually swill or close to it.

Oh, come on now, admit it. Your Chocolate Brussel Sprout Double IPA, ain't all that.
Posted by: naturalfake at August 14, 2022 04:25 PM (5NkmN)

When my spouse has "subpar" homebrew beers, he encourages me to make chili and beer bread. It lets him "drink less" without flat tossing it.

Thankfully, he's a much better brewer now, so I never make beer bread and I make chili much less frequently...

Posted by: Nova local at August 14, 2022 04:33 PM (exHjb)

88 It's quite easy to set spaghetti on fire if you use a small pot and a high flame.

Why no, I have no personal knowledge--why would you ask?

Posted by: IrishEi at August 14, 2022 04:34 PM (3ImbR)

89 That Russian Dressing up top is probably the real thing, but I definitely remember a Russian Dressing that came in bottles when I was a wee tad.

Probably Wishbone or some such thing, only this salad dressing was bright red tending toward magenta like it was made out of beet juice or some such thing. And sweet, sorta sweet and sour, I remember cuz I begged my Mom to buy it on multiple trips until she finally gave in a bought the smallest bottle.

It wasn't awful. But, I don't recall asking for more.

I was more of a Thousand Island guy.

Posted by: naturalfake at August 14, 2022 04:34 PM (5NkmN)

90 >>> 85 I was browsing my copy of the Foods of the World Vienna’s Empire volume, and ran across this statement about paprika:

"Clearly, paprika is an ingredient that has to be well understood for best results… Pseudo-knowledge is widespread and increases with the distance from Budapest."
Posted by: Stephen Price Blair at August 14, 2022 04:33 PM (U+Oxn)

Heh. I have a cheapo container of the sweet stuff from the grocery store and a hot (?) variety from Spice House. Both are useful depending on what I'm making.

Posted by: Helena Handbasket at August 14, 2022 04:35 PM (llON8)

91 The microbrewery I has released a coffee stout, which I like a lot. It's a little too sweet for more than one but I like it.
Now this might revolt many of you but I decided to experiment with a stout espresso martini.
A shot of espresso, gin, a splash of Kailua, topped with the stout.
Despise if you must but was delicious.

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 04:35 PM (8Fdcq)

92 Use Carolina barbecue sauce instead of straight mustard. It's mustard based, but more complex.

Posted by: Ray at August 14, 2022 04:35 PM (pc/j8)

93 Food thread apropos, just served up at cocina webworker:

Scrambled eggs, sausage patties, MiladyJo's home-brewed New Mexico style green chili, and toast. Sunday afternoon breakfast.

Posted by: mindful webworker - nom nom nom at August 14, 2022 04:35 PM (2a3L4)

94 61 But leftovers save the most money, since you don't have to buy anything lunch-related.
Posted by: Nova local at August 14, 2022 04:21 PM (exHjb)
---------------

Certain meals, leftovers are inevitable. However, every single meal is not ideal.
Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 04:22 PM (5pTK/)

When you have allergies, they are golden b/c no need to cook twice/day. I actually had leftovers for lunch the last 5 days in a row (once was the same food twice b/c we had extra from one day and none the next)...I usually have leftovers for lunch 3-4 days/week minimum.

Posted by: Nova local at August 14, 2022 04:36 PM (exHjb)

95 Mildoon is a milder version of Muldoon! UnspiStix.
______

Damn phone.
Also, there used to be a huge TX vs CO tomato fight in CO back in my misspent youth. I assume that is lost to history.

Posted by: BunkerintheBurbs at August 14, 2022 04:36 PM (aXaSz)

96 We recently bought a food dehydrator. It's a learning experience. We have dried some tomatoes and jalapeno peppers so far. I'm going to try some squash this week and see how that goes. Potatoes after that. Personally I think it's time consuming and the prep can be tedious.

But given how expensive things are getting and the periodic shortages I think I'll try to save as much as I can.

Posted by: Martini Farmer at August 14, 2022 04:38 PM (BFigT)

97 Foooood.

Yeah Buddy.

Just pulled two loaves of banana bread out of the oven.

Just Sloppy Joes for supper tonight.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 04:38 PM (R5lpX)

98 Mildoon is a milder version of Muldoon! UnspiStix.

Isn't Mildoon, Muldoon plus mildew.?

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 04:38 PM (8Fdcq)

99 Pretzels don't belong in Chex Mix at all. They are an abomination.

--Corn, Rice and Wheat Chex
--Broken up Garlic flavored Bagel Chips (doubled to make up for the missing pretzels)
--Custom mixed nuts (pick your favorites--don't use the bag that is 99% almonds)
--Be generous with the butter, Worcestershire and seasonings.

Posted by: IrishEi at August 14, 2022 04:39 PM (3ImbR)

100 The founder of my old company used to go to Barthelona every New Years and a big reason was the ham. It is good but he was an absolute maniac about the stuff, and pronouncing Barcelona as Barthelona.

Posted by: JackStraw at August 14, 2022 04:39 PM (ZLI7S)

101 I agree with Mildoon, no bread stix.
Posted by: BunkerintheBurbs at August 14, 2022 04:29 PM (aXaSz)

Mildoon is a milder version of Muldoon! Unspicier!
Posted by: rhennigantx at August 14, 2022 04:32 PM (BRHaw)
***

But Maldoon is a harbinger of ill things to come.

Posted by: Diogenes at August 14, 2022 04:39 PM (anj39)

102 Brownell's is running a mag sale, if you'd like to reward her and yourself.

Posted by: Duncanthrax at August 14, 2022 04:33 PM (a3Q+t)

I just bought three McCormicks, and during my testing yesterday they worked flawlessly, so that's what I used today.

Not sure of the various models they make though...

Posted by: CharlieBrown'sDildo at August 14, 2022 04:39 PM (XIJ/X)

103 I think the new economy will kill off a lot of the moderate priced chain restaurants. Small pub style places with beer, sandwiches, and maybe one blue plate daily will survive and special occasions high end steak and seafood that are supported by business dinners, anniversary etc. but I cannot imagine families, singles etc spending $20 on individual entrees alone plus drinks etc to eat at a Olive Garden, etc. And if I am doling out $150 plus for Mr. Jen and I to go out, I want a plush atmosphere, attentive service, and excellent food. And I cannot think of a chain right now that meets that level.

Posted by: Jen the original at August 14, 2022 04:39 PM (+lNEs)

104 CBD ... Dry rubs might also cling to pork coated with maple syrup ... Rumor has it the pair are already a match made in heaven.

Posted by: Kathy at August 14, 2022 04:44 PM (W/Bpk)

105 I think the new economy will kill off a lot of the moderate priced chain restaurants.

Pretty much anything above McDonald's is going to have trouble surviving the one-two punch of COVID shutdowns and now the Biden/Democrat Inflationary Poverty Agenda.

Tough business in any environment but impossible now. I really feel sorry for them and all small business people.

Posted by: naturalfake at August 14, 2022 04:45 PM (5NkmN)

106 The Russian Dressing up top is just a few ingredients from my favorite tartar sauce if you're feeling that way.

https://tinyurl.com/44jjyvkj

Posted by: dartist at August 14, 2022 04:45 PM (+ya+t)

107 > I think the new economy will kill off a lot of the moderate priced chain restaurants.
____________

IMO that can't come soon enough. The original idea was cool and all, but it morphed into a shit show with lousy processed food and belligerent staff.

AND TOO FUCKING LOUD!!

Posted by: Martini Farmer at August 14, 2022 04:45 PM (BFigT)

108 Best take out food I have had near me in Arlington is from the Alexandria pastry shop. Their food is pretty damn good

Posted by: Nevergiveup at August 14, 2022 04:45 PM (Irn0L)

109 We recently bought a food dehydrator. It's a learning experience. We have dried some tomatoes and jalapeno peppers so far. I'm going to try some squash this week and see how that goes. Potatoes after that. Personally I think it's time consuming and the prep can be tedious.

But given how expensive things are getting and the periodic shortages I think I'll try to save as much as I can.

Posted by: Martini Farmer at August 14, 2022 04:38 PM

I gave up dehydrating and canning some years back because it was not cost effective. Extremely time consuming and labor intensive when I could go out and buy a can of green beans for 75 cents. But with this ridiculous inflation and the wife's new dietary needs I am seriously looking at starting it up again. I just need to figure out how to reconfigure the garage to put another stove in there and find a dedicated space for a largish dehydrator.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 04:46 PM (bVYXr)

110 RUSSIAN dressing? What is this? Do you not stand with the free Eukraighnian peoples and cancel all things Rooski?

Posted by: mindful webworker - Dasvidaniya at August 14, 2022 04:47 PM (2a3L4)

111
Moldoon often appears in caves in France. He has a blue splotchy appearance and smells like feet.

Posted by: naturalfake at August 14, 2022 04:48 PM (5NkmN)

112 88 It's quite easy to set spaghetti on fire if you use a small pot and a high flame.

Why no, I have no personal knowledge--why would you ask?

Posted by: IrishEi at August 14, 2022 04:34 PM (3ImbR)
----
My (older) sister used to put a few raw spaghetti in the oven and toast them. She liked them like that whereas I didn't. My Mum didn't appreciate it either.

Posted by: Ciampino - well it's a bit like toast at August 14, 2022 04:49 PM (qfLjt)

113 Good afternoon, horde.

I canned more salsa today with all of my ripe tomatoes. The Romas are about finished. The Better Boy is loaded with a new round of green tomatoes, so I have a couple of weeks to think about how to use those.

I don't remember what I planted last year, but one of them volunteered this year, and that's loaded with green ones, too. I'm going to have tomatoes until it frosts.

Posted by: April--dash my lace wigs! at August 14, 2022 04:50 PM (OX9vb)

114 I've had a lot of tomatoes from the garden the last few years, so I made salsa with them. I hate to can, so I froze it and it's just a good and much easier. Last year, I peeled and froze the tomatoes instead. I use them in stew and soups and they are really good for that. I got my garden in late this year, so I don't know how the crop is going to be, but any extras are going in the freezer.

Posted by: huerfano at August 14, 2022 04:51 PM (dTFZY)

115 If your a Pennsylvanian your required to put pretzels in chex mix, it's the law.
Pretzels are a viable food group

Posted by: Skip at August 14, 2022 04:51 PM (k8B25)

116 I wanted to find the Original Chex Party Mix recipe, to make it just like dear old Mother did back in the day.

Or, at least reasonably close, as it is probably an axiom of cooking that it is well nigh on impossible to duplicate recipes our parents or, especially, grandparents (I'm looking at you, Grandma!).

Anyhoo, what I discovered, you can't even find the original recipe by searching for "original chex mix recipe". No sir, you have to couch it in terms like "Original Original Genuine Original Chex Mix Recipe".

When you've found the scan of a 1950s magazine advertisement, that's the Original.

Not sure what Mom did to make it so yummy. Way more Worcester sauce than called for. The stuff was like crack, and I've never tried crack. She'd bundle it up in jars, piut a bow on them and hand them out to everybody around Christmastime.

Posted by: Common Tater at August 14, 2022 04:52 PM (GGhOC)

117 Maldoon
Meldoon
Mildoon
Moldoon
Muldoon
and sometimes
Myldoon

Posted by: rhennigantx at August 14, 2022 04:52 PM (BRHaw)

118 9 I have a new recipe I call "Hot Dog". If you'd like to know more, just email me.
Posted by: DB at August 14, 2022 04:05 PM (geLO

DB always has my kind of recipes. Menu? Bah. I rarely eat a multiple-item meal.

Posted by: April--dash my lace wigs! at August 14, 2022 04:52 PM (OX9vb)

119
But leftovers save the most money, since you don't have to buy anything lunch-related.
Posted by: Nova local

I don't see how this works...
Leftovers don't make to lunch time.

Posted by: AZ deplorable moron at August 14, 2022 04:52 PM (mvb50)

120 100 The founder of my old company used to go to Barthelona every New Years and a big reason was the ham. It is good but he was an absolute maniac about the stuff, and pronouncing Barcelona as Barthelona.

Posted by: JackStraw at August 14, 2022 04:39 PM (ZLI7S)
----
Manuel?

Posted by: Ciampino - that crazy hotel at August 14, 2022 04:53 PM (qfLjt)

121 115 If your a Pennsylvanian your required to put pretzels in chex mix, it's the law.
Pretzels are a viable food group
Posted by: Skip at August 14, 2022 04:51 PM (k8B25)

But Pennsylvanians eat their pretzels soft, not hard.

Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

122 19 Is discussion of homebrewing appropriate for this thread or the hobbies thread?
Posted by: Joe, living dangerously at August 14, 2022 04:11 PM (LZpcP)

Seems like both, or either. Same with gardening--speaking of which, does anyone grow broccoli and/or cauliflower? I grew both, but got neither. Massive, jungle-sized plants, but zero heads of anything. Just more leaves.

Posted by: April--dash my lace wigs! at August 14, 2022 04:56 PM (OX9vb)

123 Would smh please email me?

diesel_f250@yahoo.com

Posted by: Robert at August 14, 2022 04:57 PM (dsdY4)

124 >>> 116
==
Anyhoo, what I discovered, you can't even find the original recipe by searching for "original chex mix recipe". No sir, you have to couch it in terms like "Original Original Genuine Original Chex Mix Recipe".

When you've found the scan of a 1950s magazine advertisement, that's the Original.
==
Posted by: Common Tater at August 14, 2022 04:52 PM (GGhOC)

Using that *exact* phrase returned several results including this one @ "Deep South Dish":
The Authentic Original Original 1952 Chex Party Mix
https://is.gd/vowpcc

https://is.gd/vowpcc

Posted by: Helena Handbasket at August 14, 2022 04:57 PM (llON8)

125 But Pennsylvanians eat their pretzels soft, not hard.

Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

A good soft pretzel is a thing of beauty!

Posted by: CharlieBrown'sDildo at August 14, 2022 04:57 PM (XIJ/X)

126 $$$
We had a narrow window, and it was closing. Fifteen hundred nursing home residents died in the first week of October. The vaccine manufacturers, I learned, had already stockpiled three million doses. If we could draw from that supply through CUA, thousands of lives could be saved.

“This didn’t happen. Pfizer and Moderna declined to pursue compassionate use authorization. They believed the process would be a distraction. Their eyes were fixed on the EUA, another complicated process; taking on both simply wasn’t possible.

3 million vs 300 million!!!!

Posted by: rhennigantx at August 14, 2022 04:57 PM (BRHaw)

127 >>> 117 Maldoon
Meldoon
Mildoon
Moldoon
Muldoon
and sometimes
Myldoon
Posted by: rhennigantx at August 14, 2022 04:52 PM (BRHaw)

What, no umlaut variations???

Posted by: Helena Handbasket at August 14, 2022 04:57 PM (llON8)

128 The founder of my old company used to go to Barthelona every New Years and a big reason was the ham. It is good but he was an absolute maniac about the stuff, and pronouncing Barcelona as Barthelona.

Posted by: JackStraw at August 14, 2022 04:39 PM (ZLI7S)

Did he have any rethipes for Barthelonan ham?

Posted by: naturalfake at August 14, 2022 04:58 PM (5NkmN)

129 Seems like both, or either. Same with gardening--speaking of which, does anyone grow broccoli and/or cauliflower? I grew both, but got neither. Massive, jungle-sized plants, but zero heads of anything. Just more leaves.
Posted by: April--dash my lace wigs! at August 14, 2022 04:56 PM (OX9vb)

I don't grow those (no room), but if you have no luck getting the actual broccoli, you can harvest the leaves and use them like other greens (like kale or collards)...

Posted by: Nova local at August 14, 2022 04:58 PM (exHjb)

130 Best take out food I have had near me in Arlington is from the Alexandria pastry shop. Their food is pretty damn good
Posted by: Nevergiveup at August 14, 2022 04:45 PM (Irn0L)

**

Have you been to Rockland Barbeque in Alexandria on Quaker Lane? It's pretty good stuff, especially when they have their annual "Grills Gone Wild." That's where they have exotic meats for a week. Last time I was in the area, they had Yak Burger, Ostrich Fajitas and Bison Sausage.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 04:59 PM (R5lpX)

131 >>> 129 Seems like both, or either. Same with gardening--speaking of which, does anyone grow broccoli and/or cauliflower? I grew both, but got neither. Massive, jungle-sized plants, but zero heads of anything. Just more leaves.
Posted by: April--dash my lace wigs! at August 14, 2022 04:56 PM (OX9vb)

I don't grow those (no room), but if you have no luck getting the actual broccoli, you can harvest the leaves and use them like other greens (like kale or collards)...
Posted by: Nova local at August 14, 2022 04:58 PM (exHjb)

Total guess here, but I think that's because of too much sun. The garden thread probably knows.

Posted by: Helena Handbasket at August 14, 2022 04:59 PM (llON8)

132 But Pennsylvanians eat their pretzels soft, not hard.
Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

That's what xe said!*

*I think we may have a new category of joke here.

Posted by: naturalfake at August 14, 2022 05:00 PM (5NkmN)

133 Protestant pastors have identified at least eight such idols that are negatively influencing church members, according to a new study by Lifeway Research.
First 4:

Comfort
Security
Money
Approval

Posted by: rhennigantx at August 14, 2022 05:01 PM (BRHaw)

134 >>Did he have any rethipes for Barthelonan ham?

He was quite impressed with himself.

Posted by: JackStraw at August 14, 2022 05:01 PM (ZLI7S)

135 125 But Pennsylvanians eat their pretzels soft, not hard.

Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

A good soft pretzel is a thing of beauty!
Posted by: CharlieBrown'sDildo at August 14, 2022 04:57 PM (XIJ/X)

It is - especially if you get to flick off big chunks of salt b/c it comes completely coated...

Posted by: Nova local at August 14, 2022 05:02 PM (exHjb)

136 Not sure what Mom did to make it so yummy. Way more Worcester sauce than called for.

I think most recipes use a lot more Worcestershire sauce than called for. I have a 1952 Lee & Perrins cookbook (“Dishes Men Like”) and it calls for Worcestershire sauce in tablespoons and cups instead of teaspoons and drops.

Of course that’s partly because they make the stuff, but it definitely makes some good food.

Posted by: Stephen Price Blair at August 14, 2022 05:02 PM (U+Oxn)

137 Barthelona Ham sounds like one of the weird sex things.

Like the Albuquerque Turnstile. (Don't ask: I made that one up years ago when Ace did a thread about weird shit like that.)

que?

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:02 PM (x8Wzq)

138 Back to the earlier thread the only "charge" that was actually true against Moore was that he married a 24 year old woman when he was 38.

And...so?

The woman that claimed he was trying to bed her as a teen ended up admitting that she fabricated the evidence against him and it turned out had lost an unrelated court case in front of Judge Moore.

The left keeps doing this though - they attacked Trump and lately Gaetz the same way. And this will continue until the *organizations* doing this are targeted by law enforcement. Nailing the flunky does nothing, because the left will take care of the flunky anyway in the long term.

Posted by: 18-1 at August 14, 2022 05:03 PM (ESjRY)

139 135 125 But Pennsylvanians eat their pretzels soft, not hard.

Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

Correct. Best hard pretzels, too.

Posted by: Mr Aspirin Factory at August 14, 2022 05:04 PM (W/9Bb)

140 What, no umlaut variations???
Posted by: Helena Handbasket at August 14, 2022 04:57 PM

Muldoön

(Ask and ye shall receive.)

Posted by: Duncanthrax at August 14, 2022 05:04 PM (a3Q+t)

141 It is a basic violation of the pact between The People and those in whom we have vested authority to govern, especially since inflation is entirely a creation of government policy.
----
This affects both poor Republicans/Conservatives as it does poor Democrats/Liberals/Communists, but I repeat myself. It will progress to the point that people will not care about their political flavor and we'll have our own Bastille Day, not with pitchforks and torches though. Hunger is a great leveler and driver for risk taking.

Posted by: Ciampino - they'll rue the day at August 14, 2022 05:04 PM (qfLjt)

142 Yeah, it may come as a surprise to some, but "Pretzels" are not really hard tiny brown twig sticks that tear the roof of your mouth.

Posted by: Common Tater at August 14, 2022 05:04 PM (GGhOC)

143 The Hobrau tent at Okoberfest in Munich had gigantic pretzels, and damn, were they good. Made the vomiting on the bus afterward much less heinous.

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:04 PM (x8Wzq)

144 My garden sucks this year. Only maters and cukes. And the first two maters, I had to throw out because something chewed on them. So far, I've got more cukes than maters.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 05:05 PM (R5lpX)

145 139 135 125 But Pennsylvanians eat their pretzels soft, not hard.

Posted by: Nova local at August 14, 2022 04:55 PM (exHjb)

Correct. Best hard pretzels, too.
Posted by: Mr Aspirin Factory at August 14, 2022 05:04 PM (W/9Bb)

Since we're on the topic of PA food, I have wanted to take the kids to the food factory tours in Hanover and York before a weekend at Hershey (this was a canceled 2020 trip and we've still not done it), but almost no food factory tours are reopened yet...sigh!

Posted by: Nova local at August 14, 2022 05:05 PM (exHjb)

146 Hofbrau

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:05 PM (x8Wzq)

147 ha

A Minneapolis teachers union contract stipulates that white teachers will be laid off or reassigned before “educators of color” in the event Minneapolis Public Schools (MPS) needs to reduce staff.

After the Minneapolis Federation of Teachers (MFT) and MPS struck a deal on March 25 to end a 14-day teacher strike, the two sides drew up and ratified a new collective bargaining agreement complete with various proposals.

Posted by: rhennigantx at August 14, 2022 05:05 PM (BRHaw)

148 I like my pretzels hard. Dipped in a mustard or raspberry mustard sauce. Does that make me ghey?

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:05 PM (Dtk8d)

149 I hollow out tomatoes, fill them with cheese and throw them on the grill.

Posted by: Cat Ass Trophy at August 14, 2022 05:07 PM (R8uWY)

150 >>> 144 My garden sucks this year. Only maters and cukes. And the first two maters, I had to throw out because something chewed on them. So far, I've got more cukes than maters.
Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 05:05 PM (R5lpX)

Probably tomato cutworms. My neighbor puts tubes (plastic cups with the bottom cut out maybe?) around the base of the plants, which helps as the little turds hide in the dirt when they're not munching on your plants.

Posted by: Helena Handbasket at August 14, 2022 05:07 PM (llON8)

151 143 The Hobrau tent at Okoberfest in Munich had gigantic pretzels, and damn, were they good. Made the vomiting on the bus afterward much less heinous.
Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:04 PM (x8Wzq)

A soft pretzel saved Inspector Clusoes life!

Posted by: rhennigantx at August 14, 2022 05:07 PM (BRHaw)

152 My (older) sister used to put a few raw spaghetti in the oven and toast them. She liked them like that whereas I didn't. My Mum didn't appreciate it either.
Posted by: Ciampino - well it's a bit like toast at August 14, 2022 04:49 PM (qfLjt)
~~~~~

Remember Rice-A-Roni? That was a mix of rice and tiny pieces of vermicelli that you would toast a little in the frying pan before adding the seasonings and liquids, etc. So, toasting spaghetti is not altogether out there.

Posted by: IrishEi at August 14, 2022 05:07 PM (3ImbR)

153 I like my pretzels hard. Dipped in a mustard or raspberry mustard sauce. Does that make me ghey?

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:05 PM (Dtk8d)

Peanut butter or honey mustard is acceptable on a hard pretzel, but let us be honest, they pale in comparison to a soft pretzel straight out of the oven.

Posted by: CharlieBrown'sDildo at August 14, 2022 05:08 PM (XIJ/X)

154 DB always has my kind of recipes. Menu? Bah. I rarely eat a multiple-item meal.
Posted by: April--dash my lace wigs! at August 14, 2022 04:52

I have fully-stocked cupboards containing items bought by friends who don't usually cook - supplemented now by coworkers with over-abundant gardens.

Like my mom and grandma, my menu is based on whatever I can combine. I'm still trying to figure out what else I can make with Italian bread crumbs. One container is open; two aren't. That's a lot of breadcrumbs!

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 05:08 PM (/+bwe)

155 The Hobrau tent at Okoberfest in Munich had gigantic pretzels, and damn, were they good. Made the vomiting on the bus afterward much less heinous.

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:04 PM

They also had the best pork schnitzel on the planet.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 05:08 PM (bVYXr)

156 I was traveling in Michigan to see family last month and happened to be there for the library book sale. Picked up a huge tome of recipes from the Michigan chapters of the “Telephone Pioneers of America”.

Browsing through it right now. Recipe for “Toffee Splinters”. First item: 11 ½ graham crackers.

Did they come in a box of 12 or something, and half of one needed to be reserved for the chef to eat while baking?

Posted by: Stephen Price Blair at August 14, 2022 05:08 PM (U+Oxn)

157 at 538:

39 in 100 to 61 in 100

Posted by: rhennigantx at August 14, 2022 05:09 PM (BRHaw)

158 >>> 147 ha

A Minneapolis teachers union contract stipulates that white teachers will be laid off or reassigned before “educators of color” in the event Minneapolis Public Schools (MPS) needs to reduce staff.

After the Minneapolis Federation of Teachers (MFT) and MPS struck a deal on March 25 to end a 14-day teacher strike, the two sides drew up and ratified a new collective bargaining agreement complete with various proposals.
Posted by: rhennigantx at August 14, 2022 05:05 PM (BRHaw)

Are they going to break out the brown paper bags to make choices?

Posted by: Helena Handbasket at August 14, 2022 05:09 PM (llON8)

159 I hollow out tomatoes, fill them with cheese and throw them on the grill.
Posted by: Cat Ass Trophy at August 14, 2022 05:07 PM (R8uWY)

My dumb brain trying to read: I hollow out tomatoes, fill them with cheese and throw them in the garbage.

In all seriousness, that sounds really tasty.

Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:09 PM (x8Wzq)

160 The Hobrau tent at Okoberfest in Munich had gigantic pretzels, and damn, were they good. Made the vomiting on the bus afterward much less heinous.
Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:04 PM (x8Wzq)

**

Yes, I remember those pretzels...and all the tall mugs of beer. Went in 1978 when I was stationed at Ramstein AB.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 05:09 PM (R5lpX)

161 Senate staying (D)

sorry

Posted by: rhennigantx at August 14, 2022 05:10 PM (BRHaw)

162 Are they going to break out the brown paper bags to make choices?
Posted by: Helena Handbasket at August 14, 2022 05:09 PM (llON

White Kroger bags!

Posted by: rhennigantx at August 14, 2022 05:11 PM (BRHaw)

163 Pennsylvanians eat their weight in pretzels every year
Soft or hard pretzels

Posted by: Skip at August 14, 2022 05:11 PM (k8B25)

164 Peanut butter or honey mustard is acceptable on a hard pretzel, but let us be honest, they pale in comparison to a soft pretzel straight out of the oven.
Posted by: CharlieBrown'sDildo
------------------

Haven't tried PB. Agree with honey mustard. And I'll give you soft pretzel out of the oven. Daughter made some few months ago and they were delish all by themselves.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:11 PM (Dtk8d)

165 A Minneapolis teachers union contract stipulates that white teachers will be laid off or reassigned before “educators of color” in the event Minneapolis Public Schools (MPS) needs to reduce staff.

Separate but equal is tight!

Posted by: The Left at August 14, 2022 05:11 PM (ESjRY)

166 Since we're on the topic of PA food, I have wanted to take the kids to the food factory tours in Hanover and York before a weekend at Hershey (this was a canceled 2020 trip and we've still not done it), but almost no food factory tours are reopened yet...sigh!
Posted by: Nova local at August 14, 2022 05:05 PM (exHjb)

Turkey Hill's ice cream plant is doing tours. And activities for the kids at the end.

Posted by: Mr Aspirin Factory at August 14, 2022 05:12 PM (W/9Bb)

167 Free the nipple at the beach is ALWAYS ugly fat girls:

https://tinyurl.com/3jxzxrxz

Posted by: rhennigantx at August 14, 2022 05:12 PM (BRHaw)

168 144 My garden sucks this year. Only maters and cukes. And the first two maters, I had to throw out because something chewed on them. So far, I've got more cukes than maters.
Posted by: That Guy What Always Says Yeah Buddy

My cukes got a fungus or some such. I got a few, and was going to try making pickles, but the vine got weird and dried up.

Posted by: April--dash my lace wigs! at August 14, 2022 05:13 PM (OX9vb)

169 Saw a recipe on a Jimmy Dean sausage chub wrapper using croutons and other stuff that sounded pretty good the other day.

Posted by: Common Tater at August 14, 2022 05:15 PM (GGhOC)

170 Posted by: Nova local at August 14, 2022 05:05 PM (exHjb)

Herr's Snack Food tours in Chester County are up-and-running.

Posted by: Lola at August 14, 2022 05:16 PM (NIYa7)

171 Seems to me like we need to learn how to cook differently.

Meat is more of an accoutrement than the main dish. It is complimented by fresh vegetables and spices and a hearty carbohydrate.

I need to start fishing again. Fresh fish is fantastic just with a little citrus and either butter or bacon fat. Use everything. Plan your meals, down to the snacks, for every day and only shop twice a month.

It can be done. Tastefully.

Posted by: nurse ratched at August 14, 2022 05:16 PM (U2p+3)

172 Hofbrau
Posted by: Pug Mahon, it's pronounced Muh-Hone at August 14, 2022 05:05 PM (x8Wzq)

I have half a dozen in my den fridge as I write this!
So glad I found a place that imports.

Posted by: Diogenes at August 14, 2022 05:17 PM (anj39)

173 Made a new tuna salad recipe just now. It’s a keeper but I’ll tinker with it

On the tackle side I got a kiritsuke knife. I love my nakita but I can rock with this one. I miss rocking

Posted by: Blutarski at August 14, 2022 05:18 PM (D8SLk)

174 >>>I rarely eat a multiple-item meal.

>Sounds like the Weasel menu. One entree, one utensil.

Posted by: Dr. Bone at August 14, 2022 05:18 PM (WHt4f)

175 166 Since we're on the topic of PA food, I have wanted to take the kids to the food factory tours in Hanover and York before a weekend at Hershey (this was a canceled 2020 trip and we've still not done it), but almost no food factory tours are reopened yet...sigh!
Posted by: Nova local at August 14, 2022 05:05 PM (exHjb)

Turkey Hill's ice cream plant is doing tours. And activities for the kids at the end.
Posted by: Mr Aspirin Factory at August 14, 2022 05:12 PM (W/9Bb)

Thanks - my kids wanted the junk food ones that I had a shot at eating

! Although they might make an exception for ice cream.

Posted by: Nova local at August 14, 2022 05:19 PM (exHjb)

176 One can be pretty certain if the "free the nipple" movement succeeds that there will be complaints about being ogled at the beach. Or not being ogled. Or just that men exist.

Posted by: Obligatory at August 14, 2022 05:19 PM (ESjRY)

177 ha

The Washington State Liquor Cannabis Board is considering a point system that would give people convicted of a drug-related crime and did prison time - preferential treatment when applying for retail cannabis license.

Posted by: rhennigantx at August 14, 2022 05:19 PM (BRHaw)

178 Looked for a shoo-fly pie at grocery store today but didn't see one, been hungry for one since went to Lancaster a few weeks ago

Posted by: Skip at August 14, 2022 05:20 PM (k8B25)

179 176 One can be pretty certain if the "free the nipple" movement succeeds that there will be complaints about being ogled at the beach. Or not being ogled. Or just that men exist.
Posted by: Obligatory at August 14, 2022 05:19 PM (ESjRY)

I looked so you dont have to!!

Posted by: rhennigantx at August 14, 2022 05:20 PM (BRHaw)

180 Have you been to Rockland Barbeque in Alexandria on Quaker Lane? It's pretty good stuff, especially when they have their annual "Grills Gone Wild." That's where they have exotic meats for a week. Last time I was in the area, they had Yak Burger, Ostrich Fajitas and Bison Sausage.
Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 04:59 PM (R5lpX)

Thanks. I will scope it out this week.

Posted by: Nevergiveup at August 14, 2022 05:20 PM (Irn0L)

181 Like my mom and grandma, my menu is based on whatever I can combine. I'm still trying to figure out what else I can make with Italian bread crumbs. One container is open; two aren't. That's a lot of breadcrumbs!
Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 05:08 PM (/+bwe)

I assume you've done meatballs, meatloaves, and stuffed vegetables...

I'd actually suggest putting some butter in a pan with some bread crumb, toasting them, and then serving that as the topping for a roasted or steamed green bean (from a garden like my Oma did it is best, but even I don't do that)...breadcrumb topped green beans are a thing of beauty. And you can add some lemon zest to the top as well to cut the fat and the go along with the pre-existing Italian seasoning...

Posted by: Nova local at August 14, 2022 05:21 PM (exHjb)

182 A Minneapolis teachers union contract stipulates that Whites will be laid off or reassigned before anybody else in the event Minneapolis Public School layoffs

Didn't "Bull" Connor and Gov. Faubus try to keep their schools segregated? Are these modern liberals really that stupid?

Guess everybody owes those old school racists a huge apology. Oh well.

Posted by: Common Tater at August 14, 2022 05:21 PM (GGhOC)

183 My grandson started crawling today. Now my daughter is in for it LOL

Posted by: Nevergiveup at August 14, 2022 05:21 PM (Irn0L)

184 Deputy President William Ruto edged ahead of his main rival Raila Odinga in Kenya’s presidential election as the country remained on tenterhooks for the final election outcome.

Ruto scored 51.25 percent of the vote on Sunday, reversing earlier gains for Odinga, who had 48.09 percent, according to figures from the Independent Electoral and Boundaries Commission (IEBC), which tallied results from nearly 50 percent of constituencies.

Still waiting on Maricopa County results!

Posted by: rhennigantx at August 14, 2022 05:21 PM (BRHaw)

185 538's a knucklehead.

Posted by: IrishEi at August 14, 2022 05:21 PM (3ImbR)

186 Hello food fans. I've been busy improvising the appetizers that are my task for dinner at a friends house.

It was a bit like those TV shows where you are handed a basket of shoes and a can of smoked clams and are required to produce Beef Wellington.

Garden cucumbers are pickling in a spicy brine, fresh basil picked and meatballs made with chicken sausage out of the skin and ginger are about to go into the oven.

Posted by: Pete Bog at August 14, 2022 05:22 PM (/yVB8)

187 170 Posted by: Nova local at August 14, 2022 05:05 PM (exHjb)

Herr's Snack Food tours in Chester County are up-and-running.
Posted by: Lola at August 14, 2022 05:16 PM (NIYa7)

I have to look at that one - thanks!

Posted by: Nova local at August 14, 2022 05:22 PM (exHjb)

188 Didn't "Bull" Connor and Gov. Faubus try to keep their schools segregated? Are these modern liberals really that stupid?

Guess everybody owes those old school racists a huge apology. Oh well.
Posted by: Common Tater at August 14, 2022 05:21 PM (GGhOC)

Now do Black Graduation and Dorms!

Posted by: rhennigantx at August 14, 2022 05:22 PM (BRHaw)

189 It took me fifty years, but I have decided that everything I "grill" is now going to be cooked in a a cast iron skillet ON the grill.

Am I just slow, er what?

Also, Thanks for the halibut idea, CBD. I think I will try it wrapped in bacon, on a cast iron grill on the grill.....

Posted by: goatexchange at August 14, 2022 05:24 PM (APPN8)

190 Quick!

Go out and get Busted for Weed!

He got weed! He got Weed!!!

Posted by: Common Tater at August 14, 2022 05:24 PM (GGhOC)

191 Via Insty

Costco, despite inflation, won't raise the $1.50 price on their hot dog combo!

Now, you know where to go for a night on the town.

Posted by: naturalfake at August 14, 2022 05:24 PM (5NkmN)

192 I took a long motorcycle ride to Bandon, OR yesterday. When there, I almost always stop at Tony's Crab Shack for a fried oyster sandwich. I couldn't believe it was $20 for a sandwich, plus $5 for a small cup of clam chowder. Mind you, I paid it, but the cost was a bit off-putting. Compared to many of the other seafood items, however, it was a bargain.

Posted by: PabloD at August 14, 2022 05:24 PM (TSfbz)

193 Minneapolis schools will lay off white teachers first, violating the Constitution and Title VII

https://tinyurl.com/bc8e96rj

Posted by: SMH at what's coming at August 14, 2022 05:25 PM (ajxlu)

194 Thanks for the halibut idea, CBD. I think I will try it wrapped in bacon, on a cast iron grill on the grill.....

Posted by: goatexchange at August 14, 2022 05:24 PM (APPN

I would start with cod, because bacon is a strong flavor and will overwhelm the delicate halibut, which is far pricier than cod!

Posted by: CharlieBrown'sDildo at August 14, 2022 05:26 PM (XIJ/X)

195 Muldoön

(Ask and ye shall receive.)
Posted by: Duncanthrax at August 14, 2022 05:04 PM (a3Q+t)

Kröd Mändoon

Posted by: Additional Blond Agent, STEM Guy at August 14, 2022 05:26 PM (ZSK0i)

196 Folks...

This is a Food Thread. It's cool to talk about other lighthearted topics, but let's keep politics out of it please.

Posted by: CharlieBrown'sDildo at August 14, 2022 05:26 PM (XIJ/X)

197 We like our kid real fucking stupid:

As a teacher in Oakland, Calif., Kareem Weaver helped struggling fourth- and fifth-grade kids learn to read by using a very structured, phonics-based reading curriculum called Open Court. It worked for the students, but not so much for the teachers. “For seven years in a row, Oakland was the fastest-gaining urban district in California for reading,” recalls Weaver. “And we hated it.”

The teachers felt like curriculum robots—and pushed back. “This seems dehumanizing, this is colonizing, this is the man telling us what to do,”

Posted by: rhennigantx at August 14, 2022 05:26 PM (BRHaw)

198 Pshaw!

Who won the Iowa Democratic Primary? I think they are still counting

Posted by: Common Tater at August 14, 2022 05:27 PM (GGhOC)

199 Thanks for the halibut idea, CBD. I think I will try it wrapped in bacon, on a cast iron grill on the grill.....

Posted by: goatexchange at August 14, 2022 05:24 PM (APPN

I would start with cod, because bacon is a strong flavor and will overwhelm the delicate halibut, which is far pricier than cod!
Posted by: CharlieBrown'sDildo at August 14, 2022 05:26 PM (XIJ/X)

To cut costs, I'm going with fish sticks wrapped in baloney.

Thanks, inflation!

Posted by: naturalfake at August 14, 2022 05:27 PM (5NkmN)

200 Hint: It weren't Joe Biden

Posted by: Common Tater at August 14, 2022 05:27 PM (GGhOC)

201 186 Hello food fans. I've been busy improvising the appetizers that are my task for dinner at a friends house.

It was a bit like those TV shows where you are handed a basket of shoes and a can of smoked clams and are required to produce Beef Wellington.

Garden cucumbers are pickling in a spicy brine, fresh basil picked and meatballs made with chicken sausage out of the skin and ginger are about to go into the oven.
Posted by: Pete Bog at August 14, 2022 05:22 PM (/yVB

Friend doesn't like cow?

Posted by: Nova local at August 14, 2022 05:28 PM (exHjb)

202 I would start with cod, because bacon is a strong flavor and will overwhelm the delicate halibut, which is far pricier than cod!
Posted by: CharlieBrown'sDildo at August 14, 2022 05:26 PM (XIJ/X)

I lobster then I flounder
I kept her perch in my walleye

Posted by: rhennigantx at August 14, 2022 05:29 PM (BRHaw)

203 Working my way through a beve I butchered at the beginning of the year. I had it processed into a number of unusual cuts. Lately I've eaten the bavette, flatiron, clod heart, Teres minor, and tonight is Denver cut.(I'm on the chuck primal box) All have been excellent. It is fun to see how all these different muscles cook up.

Posted by: Drc at August 14, 2022 05:30 PM (llGBY)

204 I like Cows. Chuck especially, is a great cow

Posted by: Common Tater at August 14, 2022 05:31 PM (GGhOC)

205 I have a half tri tip in the freezer. I bought a huge one and cut it in half bc it's only me. I have no idea how to cook it on a low budget.

Posted by: Infidel at August 14, 2022 05:31 PM (mn1Pi)

206 Fish sticks wrapped in bologna sound.... not horrible, to be honest.

Posted by: Martini Farmer at August 14, 2022 05:31 PM (BFigT)

207 Friend doesn't like cow?
Posted by: Nova local at August 14, 2022 05:28 PM (exHjb)

Beef Tenderloin is the main course. That's why I have been assigned Appetizers.

Posted by: Pete Bog at August 14, 2022 05:32 PM (/yVB8)

208
Whole Foods has the best farmed salmon.

It's from Iceland. Very fatty and luxurious tasting, if you can believe that.

Wild is still the best, but joy of eating wise this runs a close second.

Posted by: naturalfake at August 14, 2022 05:33 PM (5NkmN)

209 192 I took a long motorcycle ride to Bandon, OR yesterday. When there, I almost always stop at Tony's Crab Shack for a fried oyster sandwich. I couldn't believe it was $20 for a sandwich, plus $5 for a small cup of clam chowder. Mind you, I paid it, but the cost was a bit off-putting. Compared to many of the other seafood items, however, it was a bargain.
Posted by: PabloD at August 14, 2022 05:24 PM (TSfbz)

Dinner last night at Five Guys - 6 cheeseburgers, 1 hamburger, 3 large fries, no drinks (just cups for water) - $107+.

So, really, getting the extra fries (which were awesome for dinner tonight - 10 minutes at 350 and then 5 minutes in the oven off) seems like the least they could do at those prices.

They did have their peanuts in shell, and my kids did partake greatly, and it's their favorite place, so I'll pay - just every 5-6 months, not every 1-2 (my youngest tells me the last date we've gone, b/c he likes this place so much)...

Posted by: Nova local at August 14, 2022 05:33 PM (exHjb)

210 >>>I have a half tri tip in the freezer. I bought a huge one and cut it in half bc it's only me. I have no idea how to cook it on a low budget.

Posted by: Infidel

>Sous vide that shit and finish on a grill. You can't go wrong.

Posted by: Dr. Bone at August 14, 2022 05:34 PM (WHt4f)

211 > I have a half tri tip in the freezer. I bought a huge one and cut it in half bc it's only me. I have no idea how to cook it on a low budget.
___________

Smoke it and then after you've had some and assuming there's leftovers, tri-tip sandwiches are pretty good. Salad topping too. Makeshift fajitas. When we were in California we did it all with a tri-tip.

Posted by: Martini Farmer at August 14, 2022 05:34 PM (BFigT)

212 Cleaning out frig at lake house. Looks like bacon and eggs this evening.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:34 PM (Dtk8d)

213 No sous vide.

Posted by: Infidel at August 14, 2022 05:35 PM (mn1Pi)

214 207 Friend doesn't like cow?
Posted by: Nova local at August 14, 2022 05:28 PM (exHjb)

Beef Tenderloin is the main course. That's why I have been assigned Appetizers.
Posted by: Pete Bog at August 14, 2022 05:32 PM (/yVB

Got it!

Posted by: Nova local at August 14, 2022 05:35 PM (exHjb)

215 I have a buddy who refused to cook wild Salmon unless he wrapped it in bacon. I like bacon as much as anybody but Alaska King Salmon should not get the bacon wrap.

Use it for lardons in the salad instead. We have not come to blows over this yet.

Posted by: Pete Bog at August 14, 2022 05:35 PM (/yVB8)

216 215 I have a buddy who refused to cook wild Salmon unless he wrapped it in bacon. I like bacon as much as anybody but Alaska King Salmon should not get the bacon wrap.

Use it for lardons in the salad instead. We have not come to blows over this yet.
Posted by: Pete Bog at August 14, 2022 05:35 PM (/yVB

Honestly, I don't wrap any fresh salmon in bacon. A little olive oil rubbed in is my go-to fat choice for beautiful fish...

Posted by: Nova local at August 14, 2022 05:37 PM (exHjb)

217 I have a buddy who refused to cook wild Salmon unless he wrapped it in bacon.

Posted by: Pete Bog at August 14, 2022 05:35 PM (/yVB

I have eaten some great wild salmon that was rich and unctuous, but I have also had some that was sort of lean and not particularly satisfying, so I sort of get this...sort of.

Posted by: CharlieBrown'sDildo at August 14, 2022 05:39 PM (XIJ/X)

218 Nova, agreed on the salmon prep. A little pepper and seasoning salt olive oil and fresh dill and your off. Cook it quickly on a hot grill and serve medium rare.

Posted by: Pete Bog at August 14, 2022 05:40 PM (/yVB8)

219 I think I've settled on my perfect mac n cheese recipe. I thought I couldn't make the stuff, because every recipe turned out weak on cheese flavor. I thought it was the bechamel diluting the flavor. Then one day someone said "just add more cheese," and duh, that worked. I'd actually seasoned Annie's box mac n cheese dozens of times, so I did have opinions about what should go in there.

So now I have a go-to recipe for the sauce for 1 lb pasta, which starts with a bechamel made with 3 cups of really good whole milk, and 3 tablespoons of flour. Then, gradually adding and incorporating 1 1/4 lbs of shredded Tillamook Sharp Cheddar. Seasoning is paprika (lots), cayenne (just a little), a few grinds of nutmeg, half a shallot clove (minced fine), 2 garlic cloves minced fine, black and white pepper, garlic salt and salt, plus a half a stick of butter at the end, to round out the sauce.

I mix in the cooked pasta, put in a shallow casserole, dot with more butter, and cook 40 minutes at 400 degrees until nicely browned on top.

It seems to be a hit with guests and Mrs. Splunge, so I'm content.

Posted by: Splunge at August 14, 2022 05:41 PM (cm/80)

220 Keeping it simple tonight: Kung pao shrimp from a recipe originally gotten from CuisineAtHome.com.

Posted by: Additional Blond Agent, STEM Guy at August 14, 2022 05:41 PM (ZSK0i)

221 Daughter came in and said the house smells like Christmas. I'll take that as a compliment.

Posted by: Duke Lowell at August 14, 2022 05:42 PM (u73oe)

222 Change of plan for supper. American Goulash instead. Sauteed onions and minced garlic, browned ground chuck. Waiting for the elbow macaroni to finish. And some garlic bread going in the oven as soon as it heats back up.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 05:42 PM (R5lpX)

223 A gas burner on a high setting can push a lot of heat up the sides of a pan. This usually displays itself in my kitchen when I grab a metal-handled spoon I left in the pot and burn the hell out of myself.

I could easily imagine spaghetti hanging over the edge finally getting hot enough to ignite, but you'd really have to ignore it for a long time as it would do a lot of smoking first.

Posted by: TB at August 14, 2022 05:44 PM (Ur3df)

224 Bacon on salmon is heresy. Salmon should stand alone. If you're looking for the best flavor and marbling from this family of fish, try steelhead.

Posted by: Dr. Bone at August 14, 2022 05:44 PM (WHt4f)

225 218 Nova, agreed on the salmon prep. A little pepper and seasoning salt olive oil and fresh dill and your off. Cook it quickly on a hot grill and serve medium rare.
Posted by: Pete Bog at August 14, 2022 05:40 PM (/yVB

I add a little lemon juice (also rubbed in) and agree on finish - it should just be opaque on the outside - you don't overcook it! If you're gonna overcook salmon, you might as well use frozen salmon b/c overcooking it ruins the beautiful texture and mouthfeel.

Posted by: Nova local at August 14, 2022 05:44 PM (exHjb)

226 It seems to be a hit with guests and Mrs. Splunge, so I'm content.

Posted by: Splunge at August 14, 2022 05:41 PM (cm/80)

Solid recipe, although a little light on the cheese.

I use whatever scraps of cheese I have in the refrigerator, and it usually turns out really well. And the more the merrier...whatever there I will use, except maybe blue cheeses.

Posted by: CharlieBrown'sDildo at August 14, 2022 05:44 PM (XIJ/X)

227 so I sort of get this...sort of.
Posted by: CharlieBrown'sDildo at August 14, 2022 05:39 PM (XIJ/X)

people here are so accepting of individuals taste preferences and are seldom quick to judge so I will apologize in advance for saying "Wrong! And you can put that in your maple syrup martini and shake it."

Bacon is the candy of meats, fresh King Salmon that you caught that day is the best fish possible and requires no porcine intervention.

Posted by: Pete Bog at August 14, 2022 05:45 PM (/yVB8)

228 Free the nipple at the beach is ALWAYS ugly fat girls:
https://tinyurl.com/3jxzxrxz
Posted by: rhennigantx

I looked.

Ironically, in the pictures, asfarasIcantell, they pixelated all the nips.

Posted by: mindful webworker - isn't it Moronic, doncha think? at August 14, 2022 05:46 PM (2a3L4)

229 Because the Canadians are sending their cold air to Pennsylvania earlier and earlier every evening I decided to bbq some hotdogs on the grill. Something which will be pretty unpleasant in another month or two. The wife loves bbq hot dogs.

I like king crab legs better, but we need a better president before that happens. You know, someone who can put his own suit jacket on without help.

Posted by: Not My Reel Name at August 14, 2022 05:46 PM (jE276)

230 "And you kids get off my lawn!!"

Sounds like classic reversion to the mean. Going out for dinner, parents paying to take the family out used to be kind of a big deal. Maybe 4 or 5 times a year? It was fun - but tempered by the fact we were (usually) required to take a bath, and put on nice clothes. Sacrifices had to be made. It was torture!

Posted by: Common Tater at August 14, 2022 05:47 PM (GGhOC)

231 Since you're not concerned with smoke absorption, CBD, yellow mustard on the pork works. Makes the rub adhere and adds a nice flavor. You're still a heathen for not doing it in the smoker though.

Posted by: Duke Lowell at August 14, 2022 05:47 PM (u73oe)

232 >>>Go ahead. Make fun of my Sous Vide obsession.

*points*

*laughs*

In the smoker it would take half that time. I am sure it is delicious though.

Just finished about a quarter of the best watermelon I have ever bought. Crisp, sweet, and juicy to a fault.

Posted by: flounder at August 14, 2022 05:48 PM (yHsuS)

233 Why would you ruin good bacon by touching it with salmon?

Posted by: Duke Lowell at August 14, 2022 05:49 PM (u73oe)

234 Splunge, that sounds fantastic!

My pancreas has registered a formal complaint already, however.

Posted by: Common Tater at August 14, 2022 05:50 PM (GGhOC)

235 Just finished about a quarter of the best watermelon I have ever bought. Crisp, sweet, and juicy to a fault.
Posted by: flounder at August 14, 2022 05:48 PM (yHsuS)

I've found watermelons around here have been really good this year!

Posted by: Nova local at August 14, 2022 05:50 PM (exHjb)

236 BTW, that countertop in the prior thread looks like Avonite coppermine.

Posted by: SFGoth at August 14, 2022 05:50 PM (KAi1n)

237 Splunge,

The Mac and cheese recipe sounds delicious.

How much do you reduce the milk when making the roux?

Posted by: Pete Bog at August 14, 2022 05:51 PM (/yVB8)

238 https://tinyurl.com/yc68ddhc
20 Tweets from Bad Blue

Posted by: Skip at August 14, 2022 05:53 PM (k8B25)

239 Change of plan for supper. American Goulash instead. Sauteed onions and minced garlic, browned ground chuck. Waiting for the elbow macaroni to finish. And some garlic bread going in the oven as soon as it heats back up.
Posted by: That Guy What Always Says Yeah Buddy

Whoa! A change here based on your change there. Same now. I have uncooked burg that isn't doing anything at the moment.

Posted by: Tonypete at August 14, 2022 05:53 PM (LsEU/)

240 Had farm raised salmon that was glazed with honey butter. It needs a bit of work because the fish needs to be "firm" without drying out.

Again... not horrible. Although I prefer my salmon medium rare or smoked.

Posted by: Martini Farmer at August 14, 2022 05:53 PM (BFigT)

241 Took Daughter of Diogenes #2 and fam to the Snoqualmie Falls brewery. 4 beers, two kids plates and three sammiches...$135.
Gawd.

Posted by: Diogenes at August 14, 2022 05:54 PM (anj39)

242 For me, fish has to be cooked. I'm used to flaky white meat from Red Snapper or rock fish, or Sea Bass. Undercooked fish...just ewwww. Worse than undercooked eggs.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 05:54 PM (R5lpX)

243 I'm stopping at a food court for an early dinner so I'm eating something I've never had before and will likely never have again--waffles with chicken, white gravy and maple syrup.

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 05:55 PM (8Fdcq)

244 171 Seems to me like we need to learn how to cook differently.

Meat is more of an accoutrement than the main dish. It is complimented by fresh vegetables and spices and a hearty carbohydrate.
It can be done. Tastefully.

Posted by: nurse ratched at August 14, 2022 05:16 PM (U2p+3)
----
No. We ate meat before we ate hearty carbohydrates. The first carbs were probably fruit in season and not already eaten by birds, etc. Man hunted food.

Posted by: Ciampino - look at cave paintings at August 14, 2022 05:55 PM (qfLjt)

245 Yellow mustard rub before the granular rub is a common thing on brisket, particularly in BBQ competitions.

I've tried it, but honestly the yellow mustard kinda of evaporates flavor wise.

There's little to no influence on the flavor as far as I can tell.

Does help the rub adhere though if that's an issue for you.

Posted by: naturalfake at August 14, 2022 05:55 PM (5NkmN)

246 Bechamel? Isn't that just white sauce?

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:56 PM (Dtk8d)

247 fish n' chips is the way and the life

Posted by: DB at August 14, 2022 05:57 PM (geLO8)

248 I could easily imagine spaghetti hanging over the edge finally getting hot enough to ignite, but you'd really have to ignore it for a long time as it would do a lot of smoking first.
Posted by: TB at August 14, 2022 05:44 PM (Ur3df)

Spaghetti burnt ends. Pasta candy. Mmm.

Posted by: Count de Monet at August 14, 2022 05:57 PM (4I/2K)

249 243 I'm stopping at a food court for an early dinner so I'm eating something I've never had before and will likely never have again--waffles with chicken, white gravy and maple syrup.
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 05:55 PM (8Fdcq)

Isn't chicken and waffles the dish you only serve one sauce with - and it's usually sweet with heat, so it's a hot honey or a hot maple? I've never heard of putting maple on a white sauce, since it would just sit in it and separate it...

Posted by: Nova local at August 14, 2022 05:57 PM (exHjb)

250 Bechamel? Isn't that just white sauce?
Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:56 PM (Dtk8d)

Worse than that, it's White Privilege Sauce!

Posted by: naturalfake at August 14, 2022 05:58 PM (5NkmN)

251 >>>Bechamel? Isn't that just white sauce?
~~~~~

Bechamel is the cornichon of white sauce.

Posted by: IrishEi at August 14, 2022 05:58 PM (3ImbR)

252 Took Daughter of Diogenes #2 and fam to the Snoqualmie Falls brewery. 4 beers, two kids plates and three sammiches...$135.
Gawd.

Posted by: Diogenes at August 14, 2022 05:54 PM

We took 6 people to the Texas roadhouse in McKinney Texas two months ago and walked out the door for $129 with a 15% tip. 4 of us had steaks, the wife had salmon and her SIL had a burger. I was quite pleased with the final bill.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 05:58 PM (bVYXr)

253 I'd actually suggest putting some butter in a pan with some bread crumb, toasting them, and then serving that as the topping for a roasted or steamed green bean (from a garden like my Oma did it is best, but even I don't do that)...breadcrumb topped green beans are a thing of beauty. And you can add some lemon zest to the top as well to cut the fat and the go along with the pre-existing Italian seasoning...
Posted by: Nova local at August 14, 2022 05:21 PM

I was on the phone. That sounds great! Yes, I yet tired of meatballs and meatloaf, even.

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 05:59 PM (/+bwe)

254 Bechamel? Isn't that just white sauce?
Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 05:56 PM (Dtk8d

----------

It's the mother of sauces. Make that and you can make everything.

Posted by: Duke Lowell at August 14, 2022 05:59 PM (u73oe)

255 Isn't chicken and waffles the dish you only serve one sauce with - and it's usually sweet with heat, so it's a hot honey or a hot maple? I've never heard of putting maple on a white sauce, since it would just sit in it and separate it...
Posted by: Nova local at August

I don't know. Like I said, my first time.

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 05:59 PM (8Fdcq)

256 No. We ate meat before we ate hearty carbohydrates. The first carbs were probably fruit in season and not already eaten by birds, etc. Man hunted food.
Posted by: Ciampino - look at cave paintings at August 14, 2022 05:55 PM (qfLjt)

I'm thinking those 1st carb foods were probably more root based b/c so many fruits were poisonous, 1st man might have decided the dirt was better - plus, easier to reach...

Posted by: Nova local at August 14, 2022 05:59 PM (exHjb)

257 We took 6 people to the Texas roadhouse in McKinney Texas two months ago and walked out the door for $129 with a 15% tip. 4 of us had steaks, the wife had salmon and her SIL had a burger. I was quite pleased with the final bill.
Posted by: Mister Scott (formerly GWS) at August 14, 2022 05:58 PM (bVYXr)

That's not bad at all!

Posted by: Diogenes at August 14, 2022 06:00 PM (anj39)

258 Gonna have to disagree with the assertion that meat is more of an accoutrement than the main component of the meal. But some people lean more towards one food group than others. Me, I'm a carnivore, and when planning meals I first determine whether it's a beef, chicken, pork, or seafood night. The rest of the meal plan follows from there.

Posted by: PabloD at August 14, 2022 06:01 PM (TSfbz)

259 We are having single portion planked salmon I scored at our local grocery store for $5 each. Generous portion sitting on a little cedar plank and marinated. Frozen. Thaw then grill right on plank. Will see how it turns out. Leftover mashed potatoes and a salad.

Posted by: Jen the original at August 14, 2022 06:01 PM (Pj1PZ)

260 I'm stopping at a food court for an early dinner so I'm eating something I've never had before and will likely never have again--waffles with chicken, white gravy and maple syrup.
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 05:55 PM (8Fdcq)

Isn't chicken and waffles the dish you only serve one sauce with - and it's usually sweet with heat, so it's a hot honey or a hot maple? I've never heard of putting maple on a white sauce, since it would just sit in it and separate it...
Posted by: Nova local at August 14, 2022 05:57 PM (exHjb)

White gravy? Sounds like a place that doesn't know what they're doing.

Good chicken and waffles is a tough dish though for some reason, which I can't fathom.

Most places do a lousy job with it.

Posted by: naturalfake at August 14, 2022 06:01 PM (5NkmN)

261 Posted by: PabloD at August 14, 2022 05:24 PM (TSfbz)

Out here, a ride from my place to the barn, for a burger and a beer in Laramie, is a fun way to spend the day. But man, if I eat the whole meal I need a nap before heading back.

Posted by: CrotchetyOldJarhead at August 14, 2022 06:01 PM (8llgm)

262 Chicken and waffles sounds weird, but when done right, it really works.

Posted by: Duke Lowell at August 14, 2022 06:01 PM (u73oe)

263 257 We took 6 people to the Texas roadhouse in McKinney Texas two months ago and walked out the door for $129 with a 15% tip. 4 of us had steaks, the wife had salmon and her SIL had a burger. I was quite pleased with the final bill.
Posted by: Mister Scott (formerly GWS) at August 14, 2022 05:58 PM (bVYXr)

That's not bad at all!
Posted by: Diogenes at August 14, 2022 06:00 PM (anj39)

Yeah, for that order, I'd be happy with that price, too. If we go sit down, I never walk out under $150 nowadays unless it's burgers or a lunch menu...thus, we eat out much less than we did...

Posted by: Nova local at August 14, 2022 06:01 PM (exHjb)

264 White gravy on chickenfried steak, just like purplehull peas and okra on white rice. Pay attention please.

Posted by: Eromero at August 14, 2022 06:03 PM (0OP+5)

265 You're still a heathen for not doing it in the smoker though.

Posted by: Duke Lowell at August 14, 2022 05:47 PM (u73oe)

I have a smoker and will occasionally make ribs that way. But I really like the texture and juiciest of sous vide.

Posted by: CharlieBrown'sDildo at August 14, 2022 06:03 PM (XIJ/X)

266 it's White Privilege Sauce!
Posted by: naturalfake at August 14, 2022 05:58
----------------------

I'm fine with that. Bechamel. Roux. Whitey sauce. Works for me.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 06:03 PM (Dtk8d)

267 We took 6 people to the Texas roadhouse in McKinney Texas two months ago and walked out the door for $129 with a 15% tip. 4 of us had steaks, the wife had salmon and her SIL had a burger. I was quite pleased with the final bill.
Posted by: Mister Scott (formerly GWS) at August 14, 2022 05:58 PM (bVYXr)

That's not bad at all!
Posted by: Diogenes at August 14, 2022 06:00 PM (anj39)

Yeah, for that order, I'd be happy with that price, too. If we go sit down, I never walk out under $150 nowadays unless it's burgers or a lunch menu...thus, we eat out much less than we did...

Posted by: Nova local at August 14, 2022 06:01 PM

It helped that we had zero beers because it was a 45 minute drive home.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 06:04 PM (bVYXr)

268 >>For me, fish has to be cooked. I'm used to flaky white meat from Red Snapper or rock fish, or Sea Bass. Undercooked fish...just ewwww. Worse than undercooked eggs.

On my first trip to Peru my customer took me to really nice restaurant and asked to let him order lunch for us. Big mistake.

Got a nice heaping plate of ceviche.

Posted by: JackStraw at August 14, 2022 06:04 PM (ZLI7S)

269 Bechamel aka Bee-camel sauce when you're a kid annoying your French mother. Ditto camel-bear cheese.

Posted by: JuJuBee, fact checker hammered by events at August 14, 2022 06:04 PM (tM5h4)

270 COJ - I didn't need a nap after my meal, but I did have to choose between taking a fistful of Motrin and pouring a stiff drink to ease the pain of well over 300 miles of riding.

I chose the Moron-approved method of painkilling.

Posted by: PabloD at August 14, 2022 06:05 PM (TSfbz)

271 While meat is still the focus on my usual dinner, I find I am eating smaller portions. I've always enjoyed fresh veggies (no okra remarks) and I'm finding they too make the meal.

Posted by: Diogenes at August 14, 2022 06:05 PM (anj39)

272 Vegan BBQ? Spaghetti burnt ends?

Shoulda sous vided it.

Posted by: mikeski at August 14, 2022 06:05 PM (P1f+c)

273 237 The Mac and cheese recipe sounds delicious.
How much do you reduce the milk when making the roux?
Posted by: Pete Bog at August 14, 2022 05:51 PM (/yVB

I'm not trying to reduce it all. Following Marcella Hazan's guidance (but with more milk), I heat the milk in a pan until it is on the verge of boiling. Meanwhile I am gently cooking the flour in butter for two minutes. Then I add and incorporate the hot milk, first 2 Tbsp at a time, then 1/2 cup at a time, and cook very gently until about the consistency of good half-and-half. There is almost no bubbling at any point, so reduction should be minimal. Thickening is almost entirely from the reaction of the flour.

Posted by: Splunge at August 14, 2022 06:05 PM (cm/80)

274 Thanks for the Food thread cbd the pork butt looks incredible.

Not cooking tonight, taking the kids out for Italian to celebrate their engagement. Probably polenta with veal marsala for me.

Posted by: San Franpsycho at August 14, 2022 06:05 PM (EZebt)

275 NASCAR Richmond race stands are half full.

Posted by: Jen the original at August 14, 2022 06:05 PM (Pj1PZ)

276 Mrs.E and I go out to sitdown place, our sweet spot is $35 out the door. Most places here in ETEX offer veteran discounts too.

Posted by: Eromero at August 14, 2022 06:05 PM (0OP+5)

277 Thanks CBD, noted. And others.

Wifey and I have been (well, she does it) steaming fish in parchment paper with all her garden herbs. Fabulous results. We started after we went to a fancy-schmancy seafood place here and came away thinking, "WE could do that..."

Posted by: goatexchange at August 14, 2022 06:06 PM (APPN8)

278 I ate at The Capital Grill last night. I asked the bartender what she orders when she gets to eat there. She immediately said 'no question, the lollipop lamb chops appetizer'.

So I ordered them and they are by far the best appetizer I've ever eaten. I should have ordered a couple plates as my entree. Instead I ordered the Filet , wedge salad , clam chowder , cream spinach and mash potatoes. Everyone at our table also did the wine tasting special they have. Three whites and three reds. I probably should have passed because I'm no wine lover or know what I'm tasting but when in Rome. With the 20% tip it was $156. Thought it was going to be more so food tasted even better.

Afterwards though I was full as a tick on a coonhound.

Posted by: Kilroy wasn't here at August 14, 2022 06:06 PM (27hQX)

279 Before they left home, I made sure my kids could make the basics. Bechamel is one of those.

Posted by: Duke Lowell at August 14, 2022 06:06 PM (u73oe)

280 My pal and I got back from vacation in the Keweenaw Peninsula (Michigan). We rented a cabin so we didn't have to eat out, but there were exceptions. Honestly, restaurant pizza and fish are better than anything we could make ourselves. But it's amazing how far we stretched our budget.

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 06:07 PM (/+bwe)

281 To clarify, the stiff drink came after ALL of the day's riding was done. I will limit myself to one, 12 oz beer, with food, anytime I'm going to be on two wheels. And I make sure to allow time for it to metabolize.

Posted by: PabloD at August 14, 2022 06:07 PM (TSfbz)

282 258 Gonna have to disagree with the assertion that meat is more of an accoutrement than the main component of the meal. But some people lean more towards one food group than others. Me, I'm a carnivore, and when planning meals I first determine whether it's a beef, chicken, pork, or seafood night. The rest of the meal plan follows from there.
Posted by: PabloD at August 14, 2022 06:01 PM (TSfbz)

I'm an omni planner - sometimes, I plan based on the cheap protein deal...sometimes, I plan based on the fresh produce that needs to be used TODAY...sometimes, I plan based on the cool bottled sauce or spice or weird ingredient deal I got...sometimes, I plan based on what's dying in my freezer...

And sometimes, I plan on just making the kids happy or giving me less work. That's been my recent "Friday sandwich" summer kick which either gets a homemade soup or homemade dip (with chips) and fruit. To be fair, this is also cheaper, b/c Aldi's bread is uber cheap still and there's only so much protein and produce you can fit in 2 pieces of bread or a roll...

Posted by: Nova local at August 14, 2022 06:07 PM (exHjb)

283 268 >>For me, fish has to be cooked. I'm used to flaky white meat from Red Snapper or rock fish, or Sea Bass. Undercooked fish...just ewwww. Worse than undercooked eggs.

On my first trip to Peru my customer took me to really nice restaurant and asked to let him order lunch for us. Big mistake.

Got a nice heaping plate of ceviche.
Posted by: JackStraw at August 14, 2022 06:04 PM (ZLI7S)

Can your customer order for me? I love ceviche!

Posted by: Nova local at August 14, 2022 06:08 PM (exHjb)

284 The chicken and waffles was okayish but I won't have it again.

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:09 PM (8Fdcq)

285 It's the mother of sauces. Make that and you can make everything.
Posted by: Duke Lowell at August 14, 2022 05:59 PM (u73oe)

Bechamel is one of them. At a minimum, you're missing veloute, allemande and espagnole from the list.

Posted by: Additional Blond Agent, STEM Guy at August 14, 2022 06:10 PM (ZSK0i)

286 Since somebody mentioned NASCAR, this seems like a good place to brag on my neighbor's 'new' boat. We salvaged this thing yesterday at Lake Palestine. It is a 1958 12 foot Crestline JetStar all aluminum. This thing is going to be beautiful when he restores it.

Posted by: Eromero at August 14, 2022 06:12 PM (0OP+5)

287 Posted by: PabloD at August 14, 2022 05:24 PM (TSfbz)

Ha! I hear that. Its only about 240 round trip followed by a scotch and a cigar. I usually sleep pretty well.

Posted by: CrotchetyOldJarhead at August 14, 2022 06:12 PM (8llgm)

288 I bought a cheap boneless sirloin that needs marinade. Do I dare use the Budweiser my cousin's bf left in my cooler? Or is that a bad idea?

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 06:12 PM (/+bwe)

289 purplehull peas and okra on white rice. Pay attention please.
Posted by: Eromero at August 14, 2022 06:03
-------------------

Clarkton, Mo in the bootheel has a purple hull peas festival in the fall. Only heard about it when I went to Campbell, Mo, the peach capital.

Posted by: olddog in mo, No Cheetos allowed on the 'toon at August 14, 2022 06:13 PM (Dtk8d)

290 Anyone I catch cooking king salmon wrapped in bacon will be shot.

Just. No.

Posted by: nurse ratched at August 14, 2022 06:14 PM (U2p+3)

291 Gonna have to disagree with the assertion that meat is more of an accoutrement than the main component of the meal. But some people lean more towards one food group than others. Me, I'm a carnivore, and when planning meals I first determine whether it's a beef, chicken, pork, or seafood night. The rest of the meal plan follows from there.
Posted by: PabloD at August 14, 2022 06:01 PM (TSfbz)

Concur. It's always meat first and then what will go with it.

Posted by: Hairyback Guy at August 14, 2022 06:14 PM (R/m4+)

292 Tonight's dinner was a bunch of random heirloom tomatoes made into a sauce, over fancy pasta. The tomatoes were all different colors -- red, purple, yellow, and green -- but once cooked together they turned a nice gold color. Since these are mostly salad varieties I was afraid the sauce might be too sweet, but it had a nice tang to it.

The pasta was "Cascatelli" a new shape developed by a food blogger in cooperation with an Italian pasta manufacturer. The shape is supposed to hold on to the sauce better. Takes quite a bit longer to cook, because the individual pieces are pretty big. We liked it.

Posted by: Trimegistus at August 14, 2022 06:16 PM (QZxDR)

293 I bought a cheap boneless sirloin that needs marinade. Do I dare use the Budweiser my cousin's bf left in my cooler? Or is that a bad idea?
Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago

Kikkoman's and brown sugar. Rub down with garlic first.
It's a tenderizer, too

Posted by: MkY at August 14, 2022 06:17 PM (cPGH3)

294 > We salvaged this thing yesterday at Lake Palestine. It is a 1958 12 foot Crestline JetStar all aluminum
______________

Looked it up... what a cool boat.

Posted by: Martini Farmer at August 14, 2022 06:17 PM (BFigT)

295 275 NASCAR Richmond race stands are half full.
Posted by: Jen the original at August 14, 2022 06:05 PM (Pj1PZ)

not good

Posted by: rhennigantx at August 14, 2022 06:17 PM (BRHaw)

296 Every time I read the Moron food commentary, I end up saving it to a file. If someone were looking for illicit items on my computer, Splurge's Mac N Cheese sounds awfully suspicious.

Posted by: NaughtyPine - sexually harassing Morons since 10 minutes ago at August 14, 2022 06:18 PM (/+bwe)

297 NASCAR Richmond race stands are half full.
___

Too bad, so sad.
Get woke, go broke.

Posted by: SMH at what's coming at August 14, 2022 06:18 PM (/gpPe)

298 For supper this evening I made modified catfish stew, not the world famous Savannah River Swamp Catfish Stew. In this one I put fresh roasted Hatch chilies, onions, bacon, catfish, potatoes, mucho black pepper, and a sprinkle of parmesan on top. It's pretty good

Posted by: Eromero at August 14, 2022 06:19 PM (0OP+5)

299 Microwave in the WeaselAcres camper is mort. Cold SpaghettiOs this weekend!

Posted by: Weasel at August 14, 2022 06:20 PM (0IeYL)

300
Wait, who the fuck sets raw pasta on fire?!

Posted by: J.J. Sefton at August 14, 2022 06:21 PM (x0n13)

301 Kikkoman's and brown sugar. Rub down with garlic first.
It's a tenderizer, too
Posted by: MkY at August 14, 2022 06:17 PM

Thanks, MkY!

Also, I just realized my nick needs changing on this device...

Posted by: NaughtyPine at August 14, 2022 06:21 PM (/+bwe)

302 CBD, per your tomato grilling solution, recently I tried grilling some of my bountiful cherry/grape tomato crop, as my staggered planting didn't spread out the harvest as much as hoped.

I put them on a little rack I use for grilling small items on the grill, right on the grate. Didn't walk away, tended them, moved them around, trying to get some char but avoid disintegration.

Wow. Just served them as a side disk to some grilled ahi, didn't add anything. Of course it helps when you pick a tomato and cook/consume it within an hour.

Previous year over-abundance incidents led me to discover my favorite summer pasta dish, super simple. Cherry/grape tomatoes roasted with olive oil, garlic, balsamic, black pepper, then tossed with pasta and kalamatas, capers, and feta. With a rose, on a hot summer day perfect (and the flavor of just-picked tomatoes can't be matched).

Posted by: rhomboid at August 14, 2022 06:21 PM (OTzUX)

303 Oh weasel!

I'll push some chicken and dumplings your way!

With a nice crisp salad dressed in a raspberry vinegrette

Posted by: nurse ratched at August 14, 2022 06:22 PM (U2p+3)

304 Posted by: nurse ratched at August 14, 2022 06:22 PM (U2p+3)
-----
Holy crap that sounds bueno!

Posted by: Weasel at August 14, 2022 06:23 PM (0IeYL)

305 NASCAR Richmond race stands are half full.

--------

Good. Gratuitously antagonizing your core audience never seems to turn out well, even though people keep trying to make it work as a business model.

Posted by: Cicero (@cicero43) at August 14, 2022 06:23 PM (XG2Fi)

306 Tonight, I'm gonna make grilled sammiches with sourdough toast, lightly grilled sopresata and some fresh tomatos and basil with a balsamic reduction. Its going to need some kind of slightly spicy mayo. Gonna have some fresh black bean and corn salsa to go with it.

Posted by: CrotchetyOldJarhead at August 14, 2022 06:23 PM (8llgm)

307 284 The chicken and waffles was okayish but I won't have it again.
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:09 PM (8Fdcq)

You'll have to wait for CBD to post the definitive good version...

That said, in the interim, you can always take some warm deli bought chicken tenders, a toasted Eggo Belgian style waffle, and Mike's Hot Honey and see if that combo is better than what you ate. If it is, you know you got served a really horrid version, and maybe it can be redeemed.

Why yes, this is a Weasel approved recipe...

Posted by: Nova local at August 14, 2022 06:23 PM (exHjb)

308 I've been trying to eat a little lighter during this frigging heat wave, but chicken fried steak, mash potatoes and gravy sounds pretty good.

Mmm. Comfort food.

Posted by: Dr. Bone at August 14, 2022 06:23 PM (WHt4f)

309 NASCAR started dying when guys like Richard Petty retired.

Posted by: Eromero at August 14, 2022 06:25 PM (0OP+5)

310 306 Tonight, I'm gonna make grilled sammiches with sourdough toast, lightly grilled sopresata

--------

Edgy! Just don't frighten the neighbors.

Posted by: David Brooks at August 14, 2022 06:25 PM (XG2Fi)

311 Time to clean up dinner. There's no food left, but there's always dishes. I hope to pop back on before 7, but if not, see everyone next week!

Posted by: Nova local at August 14, 2022 06:26 PM (exHjb)

312
Why yes, this is a Weasel approved recipe...
Posted by: Nova local at August 14, 2022 06:23 PM (exHjb)
----
I'm a trendsetter!

Posted by: Weasel at August 14, 2022 06:26 PM (0IeYL)

313 I've been trying to eat a little lighter during this frigging heat wave, but chicken fried steak, mash potatoes and gravy sounds pretty good.

Mmm. Comfort food.

Posted by: Dr. Bone at August 14, 2022 06:23 PM

I made meat loaf with mashed potatoes and brown gravy the other night. It was surprisingly good. McCormicks low sodium meat loaf mix with low sodium brown gravy mix and I put zero salt in the mashed potatos. We will be doing that every week or so from now on.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 06:27 PM (bVYXr)

314 Whelp, my wife has a ham, spinach and cheese quiche for dinner tonight. Looks pretty good.

See ya' later in the gum thread.

Posted by: Martini Farmer at August 14, 2022 06:27 PM (BFigT)

315 312
Why yes, this is a Weasel approved recipe...
Posted by: Nova local at August 14, 2022 06:23 PM (exHjb)
----
I'm a trendsetter!
Posted by: Weasel at August 14, 2022 06:26 PM (0IeYL)
Had my glasses off when I read that. Kinda frightened until I got them cleaned and read it again.

Posted by: Eromero at August 14, 2022 06:27 PM (0OP+5)

316 Why yes, this is a Weasel approved recipe...
Posted by: Nova local at August 14, 2022 06:23 PM (exHjb)
----
I'm a trendsetter!
Posted by: Weasel at August 14, 2022 06:26 PM (0IeYL)
------
Or a virus. Probably more like a virus than a trendsetter.

Posted by: Weasel at August 14, 2022 06:27 PM (0IeYL)

317 For autumn and winter I decided to concentrate on crockpot meals (using the liner bags for minimal clean-up) and sheet pan dinners (ditto). Bought a new, larger crockpot but stuck with the uncomplicated high-low-warm kind instead of "upgrading" to a fancier one.

Posted by: JuJuBee, fact checker hammered by events at August 14, 2022 06:28 PM (SH2QP)

318 299 Microwave in the WeaselAcres camper is mort. Cold SpaghettiOs this weekend!
Posted by: Weasel at August 14, 2022 06:20 PM (0IeYL)

300
Wait, who the fuck sets raw pasta on fire?!
Posted by: J.J. Sefton at August 14, 2022 06:21 PM (x0n13)'

tff dont know why I laugh!!

Posted by: rhennigantx at August 14, 2022 06:28 PM (BRHaw)

319 Posted by: Mister Scott (formerly GWS) at August 14, 2022 06:27 PM (bVYXr)

I but the precooked meatloaf from Randall's. It's In the same location as the cooked whole chickens. Better then anything I can make. I usually have it with rice and gravy,

Posted by: Kilroy wasn't here at August 14, 2022 06:30 PM (27hQX)

320 Haven't had a microwave in years.

Easier to just reheat stuff in the toaster/convection oven.

Posted by: SMH at what's coming at August 14, 2022 06:30 PM (/gpPe)

321 I don't want to go on the cart!

Posted by: Weasel's Microwave at August 14, 2022 06:31 PM (u73oe)

322 Weasel!

Fire up
The tractor and put the can of spaghetti o's on the block!

Don't you have a Coleman camp stove?

Posted by: nurse ratched at August 14, 2022 06:32 PM (U2p+3)

323 322 Weasel!

Fire up
The tractor and put the can of spaghetti o's on the block!

Don't you have a Coleman camp stove?
Posted by: nurse ratched at August 14, 2022 06:32 PM (U2p+3)
He's got a solar powered microwave.

Posted by: Eromero at August 14, 2022 06:34 PM (0OP+5)

324 Posted by: nurse ratched at August 14, 2022 06:32 PM (U2p+3)
-------
There is a propane cooktop and oven directly under the deceased microwave that I have never used, hard as that might be to believe.

Posted by: Weasel at August 14, 2022 06:34 PM (0IeYL)

325 Damn...full as a tick. American Goulash was very good. There's enough for at least two more meals for the wife and I. Amazing what a pound of ground chuck, 16 oz box of elbow macaroni, sauteed onions and garlic and a couple of cans of stewed tomatoes will do.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:34 PM (R5lpX)

326 OT,

Junior-ette has been installed in her college dorm. House is empty AF. MegaRoy is hiding under the bed in case we decide to dissapear him too. Poor kitty.

Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:35 PM (MrZQl)

327 320 Haven't had a microwave in years.

Easier to just reheat stuff in the toaster/convection oven.

Posted by: SMH at what's coming at August 14, 2022 06:30 PM (/gpPe)
----
The microwave is much faster but ....things like bread and pizza come out soggy and the toaster oven is ideal for those. If you are heating up a mug of coffee or tea however the microwave is the way to do it. I have both but the MV gets used more.

Posted by: Ciampino - What is the rotational period to orbit a butt? at August 14, 2022 06:35 PM (qfLjt)

328 Mom brings kid in for minor injury. I patch him up and send home. Mom makes him popcorn for being a good boy. Microwave catches fire and burns down the trailer. Mom comes in for smoke inhalation.

Posted by: Cat Ass Trophy at August 14, 2022 06:36 PM (R8uWY)

329 That microwave will make a nice target at 50 feet.

Posted by: Dr. Bone at August 14, 2022 06:37 PM (WHt4f)

330 Akin to the spaghetti fire: I air fried a chicken thigh for lunch. Set the air fryer out a few minutes early to warm up. I'm prepping green beans and carrots and decide there's a "funny" aroma in the kitchen. What it WAS, was that LRob forgot to take a paper towel out of the air fryer drawer and it was on fire! So lunch took a timeout while I cleaned up the ashes . . . . .

Posted by: LRob in TX at August 14, 2022 06:38 PM (KTPXo)

331 Some people take a broken microwave apart and use some of the parts for a weird wood burning trick.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:38 PM (R5lpX)

332 now for an on topic post.

had a Bucharest Shoarma wrap yesterday at a food truck. Lady that took my order had the heavy east europen accent, so, probably authentic ethnic food.

chicken, pickles, some kind of sweet white sauce, and tomatos. real good.

Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:38 PM (MrZQl)

333 Throw the can in the campfire. Remove before explosion of course.

When I worked summers paving roads, I would throw my cans of food to the top of the asphalt in the dump truck and by the time we shoveled out the asphalt my cans of food would be heated enough to eat. Good times.

Posted by: Kilroy wasn't here at August 14, 2022 06:39 PM (27hQX)

334 Scotch time

Posted by: Skip at August 14, 2022 06:40 PM (k8B25)

335 If you are heating up a mug of coffee or tea however the microwave is the way to do it. I have both but the MV gets used more.
___

I use a kettle to heat water for tea.

Posted by: SMH at what's coming at August 14, 2022 06:40 PM (/gpPe)

336 332 now for an on topic post.

had a Bucharest Shoarma wrap yesterday at a food truck. Lady that took my order had the heavy east europen accent, so, probably authentic ethnic food.

chicken, pickles, some kind of sweet white sauce, and tomatos. real good.
Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:38 PM (MrZQl)
Sounds like she nailed it. Did you give her a perfect 10?

Posted by: Eromero at August 14, 2022 06:41 PM (0OP+5)

337 I air fried a chicken thigh for lunch.
Posted by: LRob in TX

How long did it take?

Posted by: Bertram Cabot, Jr. at August 14, 2022 06:42 PM (63Dwl)

338 . American Goulash was very good.

That's what we had!

Posted by: jewells45 at August 14, 2022 06:42 PM (nxdel)

339 Anyone I catch cooking king salmon wrapped in bacon will be shot.

Just. No.
Posted by:

See what I mean about the acceptance and support!

Posted by: Pete Bog at August 14, 2022 06:42 PM (/yVB8)

340 Well, the cleanup took about 10 minutes, but I cook the thighs about 8 minutes on each side, turning it in the middle. I've cooked them longer if they are larger.

Posted by: LRob in TX at August 14, 2022 06:43 PM (KTPXo)

341 Some people take a broken microwave apart and use some of the parts for a weird wood burning trick.
Posted by: That Guy What Always Says Yeah Buddy

i wanna try the zapper this guy built from microwave power supplys for yellow jackets.
https://youtu.be/xO3TvAb_WcM

Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:43 PM (MrZQl)

342 Sounds like she nailed it. Did you give her a perfect 10?
Posted by: Eromero

25% tip. when the food is good AND the service is great i go up from 20%.

Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:45 PM (MrZQl)

343 That's what we had!
Posted by: jewells45 at August 14, 2022 06:42 PM (nxdel)

**

It was gonna be Sloppy Joes, but the wife decided she wanted what she calls, "American Chop Suey." But it's American Goulash.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:45 PM (R5lpX)

344 Today's dinner was an attempt to make something without really following a recipe. NY strip steak and balsamic shallot risotto with zucchini ribbons.

The zucchini was a mistake, or at least pickling it was, since that conflicted with the basaltic vinegar. Should have sauteed it in a pan instead.

Posted by: Joe, living dangerously at August 14, 2022 06:45 PM (LZpcP)

345 I don't usually comment on the food thread.
I decided to today just for the halibut.

Posted by: Fool Otto at August 14, 2022 06:45 PM (DB16e)

346 Fool Otto don't just flop like a fish

Posted by: Skip at August 14, 2022 06:46 PM (k8B25)

347 Posted by: Trimegistus at August 14, 2022 06:16 PM (QZxDR)

I looked up Cascatelli in Wikipaedia and it had this from its inventor:

Pashman coined terms to describe the three qualities to talk about pasta shapes:

"Forkability" - how easy it is to get a pasta shape on your fork and keep it there
"Sauceability" - how well a sauce sticks to it
"Toothsinkability" - how satisfying it is to sink your teeth into

Posted by: All Hail Eris, Iron Fist in Velvet Glove in Iron Gauntlet Clutching an Iron Mace at August 14, 2022 06:47 PM (Dc2NZ)

348 don't usually comment on the food thread.
I decided to today just for the halibut.
Posted by: Fool Otto at August 14, 2022 06:45 PM (DB16e)

**

Was that your Sole reason for commenting?

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:48 PM (R5lpX)

349
Well, the cleanup took about 10 minutes, but I cook the thighs about 8 minutes on each side, turning it in the middle. I've cooked them longer if they are larger.
Posted by: LRob in TX

What temperature do you set the fryer?

Posted by: Bertram Cabot, Jr. at August 14, 2022 06:49 PM (63Dwl)

350 Joe just for you, listened to it while preparing dinner
https://youtu.be/cBBQNKHqrgk

Posted by: Skip at August 14, 2022 06:49 PM (k8B25)

351 >my cans of food would be heated enough to eat. Good times.

I would put canned food on the dash of my truck when working in the USVI. Giant ball of fire in the sky did all the work for a hot (enough) meal.

Posted by: Fool Otto at August 14, 2022 06:49 PM (DB16e)

352 Now we know why the Fib never raided the clintons.
no agent would be caught dead within a quarter mile of either of their underwear drawers

Posted by: Lord Percy at August 14, 2022 06:49 PM (iSbhf)

353 I can testify that Cascatelli definitely satisfies those three criteria. The pieces are big enough to spear with the tines of the fork, they hang onto sauce very well, and they were definitely chewable.

Posted by: Trimegistus at August 14, 2022 06:50 PM (QZxDR)

354 Anyone I catch cooking king salmon wrapped in bacon will be shot.

Posted by: nurse ratched at August 14, 2022 06:14 PM (U2p+3)

I usually sous vide King salmon in a jarred salsa.

Posted by: CharlieBrown'sDildo at August 14, 2022 06:51 PM (XIJ/X)

355 don't usually comment on the food thread.
I decided to today just for the halibut.
Posted by: Fool Otto at August 14, 2022 06:45 PM (DB16e)

**

Don't just Flounder around.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:51 PM (R5lpX)

356 That pasta on fire thing never happens with an electric range.

Posted by: Chatterbox Mouse at August 14, 2022 06:51 PM (JVCkA)

357 That is a great movie

Posted by: Skip at August 14, 2022 06:54 PM (k8B25)

358 I usually sous vide King salmon in a jarred salsa.

Posted by: CharlieBrown'sDildo

See? I know you're just jerking my chain because even you aren't that thick.

Posted by: nurse ratched at August 14, 2022 06:54 PM (U2p+3)

359 Thanks everyone for commenting and reading and all that neat stuff!

Even Nurse Ratched....

Posted by: CharlieBrown'sDildo at August 14, 2022 06:54 PM (XIJ/X)

360 The price of king salmon is prohibitive. I eat another kind.

Posted by: kraken at August 14, 2022 06:54 PM (Vr12I)

361 Late to the thread. I tried making Food Wishes' spicy Asian shrimp cakes last night. A good recipe. I highly recommend it.

Posted by: RedMindBlueState at August 14, 2022 06:55 PM (RkC6l)

362 We had stuffed french toast this evening. The stuffing is cut up peaches in cream cheese. With maple syrup, they are very tasty. And, breakfast for dinner is always fun.

Posted by: sTevo at August 14, 2022 06:55 PM (sh7Ef)

363 Local grocer here who has to be watched for food on the edge sells big plastic tubs of 6 or 7 kinds of cut up fruit that is just fantastic. Perfectly ripe and lasts at least a week. Juice at the bottom of this tub is going in a drink.

Posted by: dartist at August 14, 2022 06:55 PM (+ya+t)

364 BC, mine is simplicity enlivened: The temp is either ON or OFF! Made for a man!

Posted by: LRob in TX at August 14, 2022 06:55 PM (KTPXo)

365 I usually sous vide King salmon in a jarred salsa.

Posted by: CharlieBrown'sDildo

After or before the bacon wrapping?

Posted by: Pete Bog at August 14, 2022 06:55 PM (/yVB8)

366 348 don't usually comment on the food thread.
I decided to today just for the halibut.
Posted by: Fool Otto at August 14, 2022 06:45 PM (DB16e)

**

Was that your Sole reason for commenting?

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:48 PM (R5lpX)
----
If you keep sticking your tentacles in there he may just clam up instead of spouting some other pearl of wisdom.

Posted by: Ciampino at August 14, 2022 06:55 PM (qfLjt)

367 Oh, Mahi Mahi the puns are coming fast.

Posted by: Fool Otto at August 14, 2022 06:56 PM (DB16e)

368 Thank you CBD for the weekly food thread. French Toast tomorrow with peanut butter and Maple Syrup.

Joking I use Honey for syrup.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:56 PM (R5lpX)

369 King salmon isn't that bad if you catch it yourself.

Or have fishermen friends who always bring home more fish than they can store.

Posted by: nurse ratched at August 14, 2022 06:56 PM (U2p+3)

370 Is therr a queen salmon?

Posted by: Eromero at August 14, 2022 06:56 PM (0OP+5)

371 Now that the Gangster Bitch Nancy did her fly by other less brave congress peope are following, her lead

Posted by: Paul at August 14, 2022 06:56 PM (fcvk+)

372 After or before the bacon wrapping?

Posted by: Pete Bog at August 14, 2022 06:55 PM (/yVB

Bologna.

Posted by: CharlieBrown'sDildo at August 14, 2022 06:56 PM (XIJ/X)

373 Just finished cooking pancakes and bacon.

Sounds simple, but I've been a little obsessed with getting a batter recipe right.

Best one yet, buttermilk base with some lemon extract. These turned out very fluffy with a nice butter/lemon blended taste.

Posted by: Dave in Fla at August 14, 2022 06:58 PM (5p7BC)

374 Is therr a queen salmon?
Posted by: Eromero at August 14, 2022 06:56 PM (0OP+5)
---------

Obligatory: Yes, and he's fabulous!

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 06:58 PM (5pTK/)

375 After or before the bacon wrapping?
Posted by: Pete Bog at August 14, 2022 06:55 PM (/yVB
-----
Bologna.
Posted by: CharlieBrown'sDildo

oscar meyer or the good stuff?

Posted by: BifBewalski @ (MrZQl) - at August 14, 2022 06:58 PM (MrZQl)

376 I'm wearing the Italian fag shoes a lady friend bought for me. They make my flat prairie feet hurt

Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:58 PM (8Fdcq)

377 Throw the can in the campfire. Remove before explosion of course.

When I worked summers paving roads, I would throw my cans of food to the top of the asphalt in the dump truck and by the time we shoveled out the asphalt my cans of food would be heated enough to eat. Good times.

Posted by: Kilroy wasn't here at August 14, 2022 06:39 PM

I put a C ration can of beans and meatballs on the stove in our tent to warm up one winter when I was in the Army in Germany. I forgot it was there until it blew up and coated the inside of the top of the tent with hot beans and meatballs that immediately froze on contact with the tent.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 06:58 PM (bVYXr)

378 Bologna.
Posted by: CharlieBrown'sDildo at August 14, 2022 06:56 PM (XIJ/X)

**

Canned Spam, fried to a deep golden brown.

Posted by: That Guy What Always Says Yeah Buddy TM at August 14, 2022 06:58 PM (R5lpX)

379 Thank you CBD for another great Food Thread!

Posted by: SuperMayorSuperRonNirenberg-An Empty Suit, But A Buff Empty Suit at August 14, 2022 06:59 PM (jiodr)

380 Or have fishermen friends who always bring home more fish than they can store.
Posted by: nurse ratched at August 14, 2022 06:56 PM (U2p+3)
--------

We had fisherman friends growing up. A couple of times, we got Yellowfin Tuna fresh off the boat.

Holy smokes, was that some good eating.

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 06:59 PM (5pTK/)

381 353 I can testify that Cascatelli definitely satisfies those three criteria. The pieces are big enough to spear with the tines of the fork, they hang onto sauce very well, and they were definitely chewable.

Posted by: Trimegistus at August 14, 2022 06:50 PM (QZxDR)
----
I like to twirl my fork and pick up a hefty bundle of thin spaghetti or linguine and stick that in my gob and chew. Any suitable sauce.

Posted by: Ciampino - hmm pasta - haven't had dinner yet at August 14, 2022 07:00 PM (qfLjt)

382 Crud, I'm not to late to get in on the "all hail CBD and his wonderful food thread" stuff, am I?

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 07:00 PM (5pTK/)

383 I put a C ration can of beans and meatballs on the stove in our tent to warm up one winter when I was in the Army in Germany. I forgot it was there until it blew up and coated the inside of the top of the tent with hot beans and meatballs that immediately froze on contact with the tent.
Posted by: Mister Scott (formerly GWS) at August 14, 2022 06:58 PM

In one of P.J. O'Rourke's books, he made reference to Soup Nagasaki. Put an unopened can of Campbell's soup in the oven at 500 degrees, and run like hell.

Posted by: RedMindBlueState at August 14, 2022 07:00 PM (RkC6l)

384 No.

Posted by: Infidel at August 14, 2022 07:01 PM (mn1Pi)

385 I'm wearing the Italian fag shoes a lady friend bought for me. They make my flat prairie feet hurt
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:58 PM (8Fdcq)

I have the Pinkolinos TARIFA. They are great, just not good for running in the airport, as I found.

Posted by: sTevo at August 14, 2022 07:01 PM (sh7Ef)

386 With my short rib ragu sauce (thanks Giada!) I like to use mafadine pasta, which is like long skinny lasagna noodles.

Posted by: All Hail Eris, Iron Fist in Velvet Glove in Iron Gauntlet Clutching an Iron Mace at August 14, 2022 07:02 PM (Dc2NZ)

387 >>We had fisherman friends growing up. A couple of times, we got Yellowfin Tuna fresh off the boat.

Fun catching, too.

Posted by: JackStraw at August 14, 2022 07:03 PM (ZLI7S)

388 maybe some of you guys remember the 70s c-rations that came in cardboard boxes. we would take everything out, put a few holes in the canned main entree then crumple or tear up the box with the entree in it and light it with a match or zippo. a few minutes of small flames was usually enough to get the spaghetti or whatever reasonably hot.

Posted by: DB at August 14, 2022 07:05 PM (geLO8)

389 385 I'm wearing the Italian fag shoes a lady friend bought for me. They make my flat prairie feet hurt
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:58 PM (8Fdcq)

I have the Pinkolinos TARIFA. They are great, just not good for running in the airport, as I found.

Posted by: sTevo at August 14, 2022 07:01 PM (sh7Ef)
----
So not recommended for outrunning bears then.

Posted by: Ciampino - is your camping partner slower than you? at August 14, 2022 07:07 PM (qfLjt)

390 Fridays are leftovers and cocktails night. Mrs FortWorthMike is a special Ed teacher so can’t handle a hangover during the week, but a huge dirty (filthy) martini sure will make her relax for the weekend to get ready to hit it hard again on Monday.

Posted by: FortWorthMike at August 14, 2022 07:07 PM (wbIlJ)

391 374 Is therr a queen salmon?
Posted by: Eromero at August 14, 2022 06:56 PM (0OP+5)
---------

Obligatory: Yes, and he's fabulous!

Posted by: blake - semi lurker in marginal standing(5pTK/) at August 14, 2022 06:58 PM (5pTK/)
----
Is it a trans-queen and has it still got all its junk?

Posted by: Sir Elton John at August 14, 2022 07:09 PM (qfLjt)

392 And thank you to all involved with the prayers my grandniece is still struggling but has been started in preschool and seems to be loving it. Still waiting for the docs to get their stuff in a sock and a new kidney to magically drop from the sky.

Posted by: FortWorthMike at August 14, 2022 07:09 PM (wbIlJ)

393 I'm wearing the Italian fag shoes a lady friend bought for me. They make my flat prairie feet hurt
Posted by: N.L. Urker, my trench is full of chickens at August 14, 2022 06:58 PM (8

Must be nice to have a sugar mamma. Or is it two? 😁

Posted by: Kilroy wasn't here at August 14, 2022 07:10 PM (27hQX)

394 maybe some of you guys remember the 70s c-rations that came in cardboard boxes. we would take everything out, put a few holes in the canned main entree then crumple or tear up the box with the entree in it and light it with a match or zippo. a few minutes of small flames was usually enough to get the spaghetti or whatever reasonably hot.

Posted by: DB at August 14, 2022 07:05 PM

Yep and you could sit back and smoke one of the cigarettes that came in the c ration while you were waiting for your can to heat up. I only recall ever getting unfiltered cigarettes, camels, chesterfields and lucky strikes. Some guys claimed they got marlboros or other cigarettes in their c rations but I never saw any of those either in mine or anyone else's boxes of c rations.

Posted by: Mister Scott (formerly GWS) at August 14, 2022 07:12 PM (bVYXr)

395 Someone cooking a pound of spaghetti in a pint of cold water and in a one quart pan.

Posted by: Brio at August 14, 2022 07:14 PM (4zSGY)

396 > Some guys claimed they got marlboros or other cigarettes in their c rations but I never saw any of those either in mine or anyone else's boxes of c rations.

Posted by: Mister Scott

I saw mostly Marlboros and Kools- and of course we'd stick them in the elastic band on our helmet cover like the battle-hardened veterans we were- USArmy Europe 76-79

Posted by: DB at August 14, 2022 07:14 PM (geLO8)

397
I saw mostly Marlboros and Kools- and of course we'd stick them in the elastic band on our helmet cover like the battle-hardened veterans we were- USArmy Europe 76-79
Posted by: DB
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Don't recall the brands, but cigs with c-rats were standard up into the mid-60's, at least. The non-smokers could trade their cigarettes for the more desirable foods.

Posted by: Mike Hammer, etc., etc. at August 14, 2022 07:28 PM (WUbL3)

398 Don't recall the brands, but cigs with c-rats were standard up into the mid-60's, at least. The non-smokers could trade their cigarettes for the more desirable foods.
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Early 70s had little 4 pack Chesterfields. Don't recall other brands though.

Posted by: dartist at August 14, 2022 07:39 PM (+ya+t)

399 Never got that interested in pasta shapes before, but I've been forced to. I've decided that the artisan pasta offered by this one weird wine dealer is the real deal, there's this sweet grain taste to it that I find addictive, but they just send out periodic offerings and you get what you get.

The Mac n Cheese works really well with Tubetti (short thick tubes), and maybe even better with Lumache (shells about 3/8" long), but I'm going to run out of those, so I ordered what came up on the mailing yesterday, Gramigna. It's a long thin macaroni noodle shaped like the outline of a human ear. Should work...

Posted by: Splunge at August 14, 2022 08:20 PM (cm/80)

400 I made the Russian salad dressing and the household auditioned it thoroughly.

It has an appealing acidic tang and a hint of sweetness (from the chili sauce, I presume),
The flavors are do multi-dimensional that it enhances all salad ingredients depending on what's on your fork.

One family member insists that this will be our house dressing.

Modifications, because I needed further convincing: I swirled in a heaping teaspoon of Aji Panca. Result: just a hint of perfectly balanced heat.

Also the recipe does not call for salt or pepper. A tiny pinch of salt enhanced this to...pure blissed out.

Posted by: Mongerel at August 14, 2022 08:43 PM (0TAF3)

401 Tһat is a good tip especially to thoѕe fresh to the bⅼogosphere.
Simple but verʏ accurate info… Appreciate your sharing this one.
A must read post!

Posted by: vendible at August 15, 2022 03:42 PM (5p8AN)

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