Food Thread: A New Year's Brisket And Cast-Iron Pan Pizza?<br>Life Is Grand!

Food Thread: A New Year's Brisket And Cast-Iron Pan Pizza?
Life Is Grand!

Ah...Rosh Hashanah brisket!

Which got me thinking about traditional holiday foods that have achieved an almost religious significance in many faiths. I can't think of more than a few foods that are mandated by Jewish religious practice (matzoh, wine, and...?), but there are dozens that are absolutely mandatory if you want to keep the peace with your mother or great aunt.

And that's okay, because every once and a while it is fun to make the classics. I bought a 15 pound packer brisket and spent 20 minutes trimming it in preparation for splitting the point and the flat. My original plan was to cook the flat and sous vide the point and then smoke it. Because that sounds awesome! But then I panicked about the possibility of the flat being too lean, and Chez Dildo does not tolerate 'lean" very well.

Anyway, I cooked it yesterday, and I must brag and say that the brisket was so tender I had to lift it out of the oval Dutch oven with my hands (in gloves), because I was afraid it would fall apart if I used utensils. And the sauce is spectacular!

But the critics arrive at 6:00PM today, and theirs is the only opinion that matters.

And they had better lie if it isn't good...

Happy New Year!

******
This is from the CDC Food Safety home page.

Challenges in Food Safety
Sometimes the foods we love and count on for good health are contaminated with germs that cause sickness and can even be deadly. More progress is needed to protect people and reduce foodborne illness in America.
New challenges to food safety will continue to emerge, largely because of:

Changes in our food production and supply, including more imported foods.

Changes in the environment leading to food contamination.

Better detection of multistate outbreaks.

New and emerging bacteria, toxins, and antibiotic resistance.

Changes in consumer preferences and habits.

Changes in the tests that diagnose foodborne illness.

It's a fascinating glimpse into the minds of the idiotic, politically-driven drones who inhabit our government departments.

Two of those "challenges" are actually good things, one of them is environmentalist nonsense, one can be eased with rational public policy, and two don't matter at all and should not be the purview of the CDC.

So out of six major points, just one should be important to the CDC. New and emerging bacteria, toxins, and antibiotic resistance is indeed a big deal, and they could be working with producers to decrease the use of antibiotics in livestock, which is probably a big driver of resistance. But their top-down diktats based on supposition (remember the baby food plant) rather than hard data is the norm rather than the exception, so we are going to have to deal with that issue for a very long time.

******

That's the graph of the temperature of a spatchcocked chicken on the grill (325 degrees with the top closed). The probe is in the breast, and my goal is 155 degrees, which turns out great for all but the smallest chickens. I am not sure whether a consistent increase makes the food taste better, but it is certainly gratifying to see!

I have proselytized ad nauseam about the importance of knowing your cooking temperatures, and that graph is a great example of excellent data. It is generated by a Thermoworks probe transmitting via BlueTooth to their app. It works reasonably well, although I wish it were WiFi based rather than BlueTooth, but in the grand scheme of things it is amazingly convenient. I can check the temperature without going outside. And you know what going outside does!

But knowing the temperature isn't just neat. It allows one to plan the meal better. Foods cook at different rates...even similar weight chickens will cook slightly faster or slower depending on...um...hydration probably, but definitely the phases of the moon. And commodity chickens tend to have bigger breasts and smaller thighs and legs, so that changes cooking time a bit.

So grab a probe, stick it in your meat, and learn something about cooking. it will make you a better cook, and even if you don't learn a damned thing, you will look professional with a temperature probe in your pocket.

******

Ok...this looks good. I like pizza, I absolutely adore sausage, and fennel and sausage go marvelously. Hell, it's even in cast-iron, which is easy to use!

Cast-Iron Pizza with Fennel and Sausage looks like a pretty straightforward recipe, although I am disturbed by it calling for commercial dough and sauce. The dough is easy to make, and the sauce? Yeah, I guess out of the jar is okay, but homemade really isn't tough, and it sure does taste better.

******
I mentioned Ricotta Cheese Cake last week, and WeeKreekFarmGirl came through like a champ!

Well...her mom came through like a champ...

In case you want to make this ricotta cheesecake, here it is in my mothers hand. Only have to cook it two hours but cool it 4, some how I did have that it takes 6 hours in my head. Last time I made it I did have to cook it more until the knife came out clean but I had a poxy oven at the time. It remains my favorite cheesecake of all time, and no other cheesecake will do. I am not sure the origin, but my mother was notorious for bribing kitchen staff to steal the recipes of things she liked.

A "poxy oven?"

******
For every good food article I have to wade through about a dozen of just this sort of blathering bullshit.
Farewell to the Massive Espresso Machine
"But more importantly, what does its departure say about what we're really craving with every cup of coffee?"

What kind of nonsense is that? I can tell you with a vast degree of accuracy (97.4%) that what people crave with every cup of coffee is a nice shot of caffeine without a load of bullshit from a tatted-up gender studies major behind the counter. Just shut the fuck up and make me an espresso. And I don't care whether the guts of the machine is above or below the counter, or how sleek the handles are. I care that you have done your job and kept the machine clean so the coffee doesn't taste sour.

This kind of self-centered new-age crap is why I have less and less tolerance for most food and cooking magazines. Food is not a vehicle with which to virtue signal. Food is an elemental pleasure, or fuel, and personally I don't care which one you choose.

******
I'm conflicted!

[Hat Tip: hrothgar]

***

[Hat Tip: Doof]

******
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

Posted by: Skip at September 25, 2022 04:01 PM (xhxe8)

2 Fud is gud

Posted by: Duke Lowell at September 25, 2022 04:01 PM (u73oe)

3 That looks too good

OK, I go get em

Posted by: Skip at September 25, 2022 04:01 PM (xhxe8)

4 "A "poxy oven?""

I pox on all your ovens! I just cleaned mine today. By "I just cleaned mine" I mean "It cleaned itself, I turned on a fan." A pox on me for waiting two years. Never owned a self-cleaning oven before. What a luxury.

Posted by: Colonel Travis at September 25, 2022 04:05 PM (RG7Wy)

5 I would always rather have undercooked me to overcooked meat. The known exception being pulled pork. You can't pull it without breaking it down with the long cook.

Posted by: G'rump928(c) at September 25, 2022 04:05 PM (yQpMk)

6 No recipe for the brisket? Or did I just miss it?

Posted by: Mister Scott (Formerly GWS) at September 25, 2022 04:06 PM (bVYXr)

7 hiya

Posted by: JT at September 25, 2022 04:07 PM (T4tVD)

8 I'm gonna mention food in a sec, but am I the only one who saw the Dildo's Bluedot II chart and thought - yeah, that's not a temp chart, that's a heart rate chart...

Posted by: Nova local at September 25, 2022 04:09 PM (exHjb)

9 No recipe for the brisket? Or did I just miss it?

Posted by: Mister Scott (Formerly GWS) at September 25, 2022 04:06 PM (bVYXr)

Tone of good recipes out there, but this one was a slightly modified one from "Serious Eats," which is a commie rag run by a scumbag, so I won't link to it.

Posted by: CharlieBrown'sDildo at September 25, 2022 04:09 PM (XIJ/X)

10 That brisket LOOKS tender.

Posted by: dartist at September 25, 2022 04:12 PM (RxTXB)

11 I find there is no catch all rule on meat cooking from rare to well done. Some is great one way, others it's fantastic falling apart on its own.
Meatball Sammy tonight. But finally have bacon for BLTs this week as getting a few home grown tomatoes finally

Posted by: Skip at September 25, 2022 04:13 PM (xhxe8)

12 Holiday dinners when my mother was cooking were pretty much the same.
Chopped liver made with chicken livers put through a hand grinder with a hard boiled egg and chicken fat from..
Matza ball chicken soup made from a chicken from the Kosher butcher(with feet, ugh).
Brisket made sweet and sour using ginger snaps.
My father owned a bakery so there was never any baking done.
I became a cook in self defense.

Posted by: Sharon(willow's apprentice) at September 25, 2022 04:13 PM (Y+l9t)

13 I'd love to build my own outdoor pizza oven. I watched a video on how to do it.
My masonry skills are, how you say, under used.

Posted by: gourmand du jour, w new lease on life at September 25, 2022 04:13 PM (jTmQV)

14 It's like this for me. I don't do sous vide. I don't make a lot of the things I see here. No insult to the proprietor, of course.
I live alone. Quite happily. Sous vide is great for those of you who actually plan and prepare in advance. I'm much more a, "What's in the fridge that's handy?" guy.
I make good lasagna, chili, cassoulet and goulash. All of which would horrify most of you but, I like it.
Being alone, I'm also reduced to making my own sammiches. Yesterday, I made a batch of hot browns for the freezer. After eating a couple for QC purposes only, of course. Joe's Special is also on the agenda soon. Maybe next. That said, I love the food thread CBD and enjoy reading and drooling.

Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 04:13 PM (P+D9B)

15 Clean that fridge

Posted by: Jamaica NYC at September 25, 2022 04:14 PM (b+v9B)

16 Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 04:13 PM (P+D9B)

Thanks! I appreciate that you read and participate even though you aren't a lunatic like I am.

If you ever decide to start planning your meals, Sous Vide is fantastic for that. You can portion them however you want in the vacuum bags and freeze individual portions until ready to go. They also last a lot longer in the refrigerator after they are cooked in the water bath because they are essentially sterilized!

Posted by: CharlieBrown'sDildo at September 25, 2022 04:17 PM (XIJ/X)

17 My son bought a pizza oven. His wife is a fantastic cook/baker and makes batches of pizza dough and freezes them and they love pizza. Expects a big brick oven. But, it is a small stainless steel thing, kind of like a flat grill. Heats to very high temperature pretty quickly and makes fantastic pizza as I can personally attest.

Posted by: Sharon(willow's apprentice) at September 25, 2022 04:18 PM (Y+l9t)

18 I finally got my new ovens hooked up and running on Thursday night, unfortunately on Friday I discovered a plum size lump in my very sore lower right abdomen. After much consultation I ended up at the ER on Friday night and had surgery for not one but two hernias at about 1:30 in the morning. Per doctor's orders I can't lift up anything heavier than a cup of coffee, so I won't be breaking in the ovens quite yet. Slides plate by USB port, somebody feed me, please!!!

Posted by: Debby Doberman Schultz at September 25, 2022 04:18 PM (a4EWo)

19 Thank you, WeeKreekFarmGirl!

I LOVE cheesecake and this sounds delicious. And your mother has lovely handwriting- what a treat to see.

Posted by: sal at September 25, 2022 04:19 PM (y40tE)

20 Eagles win over, now I actually have to cook!

Since it was a Safeway shop with my 20% off coupon, it's gonna be:

- Oven baked fresh salmon with lemon and dill (I've done so much pesto salmon, and I'm just jonesing for the old traditional with olive oil, a whole lemon's juice, dill all over, and s&p for 2.4 lbs of salmon)
- Braised cabbage with apples and onions - apples are REALLY cheap, and I have leftover cabbage from the uber-cheap Hmart shop last weekend
- Green grapes
- Fresh Italian bread (the youngest said we eat too much French bread - the 2nd youngest hates sourdough - so this is the 3rd option)

Dessert is the Church bake sale for everyone but me - smores cupcakes and oreo cupcakes. My son was impressed someone toasted the meringue top for the smore cupcake and put oreos and gummy worms on the oreo cupcake - thus, $10 was donated to secure these items!

Posted by: Nova local at September 25, 2022 04:19 PM (exHjb)

21 Thanks, CBD. I have a friend here who does do sous vide. He loves it and it's terrific, no matter what he makes. I'm old though and may not live long enough for the wait time. I also screw up and cook when I get hungry.
My mother cured me of pickles. It was a very bad day.

Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 04:19 PM (P+D9B)

22 Happy New Year and thanks for the food thread CBD

Yes, Mrs. F.'s fabulous brisket is on the stove and it smells like heaven

Posted by: San Franpsycho at September 25, 2022 04:20 PM (EZebt)

23 I made a small pot roast, with carrots, potatoes and onions. Probably could use gravy but I'm happy. I finally found my cooking stuff! Just need to find my tea steamer now.

Posted by: Notsothoreau at September 25, 2022 04:20 PM (uz3Px)

24 My life is complete, I scored a H/T on the much prized food thread!

Posted by: iPhone Commissar Hrothgar at September 25, 2022 04:20 PM (2we8r)

25 Yes, Mrs. F.'s fabulous brisket is on the stove and it smells like heaven

Posted by: San Franpsycho at September 25, 2022 04:20 PM (EZebt)

I made one mistake. I didn't defat the sauce before I blended it. And I blended it so well that the fat is emulsified! But it sure tastes good, so I think I dodged a bullet.

Posted by: CharlieBrown'sDildo at September 25, 2022 04:21 PM (XIJ/X)

26 Yum, ricotta cake!

Posted by: Lizzy at September 25, 2022 04:22 PM (7obMn)

27 23
Nst, sounds like you have made it to the new digs!
Congratulations, and I'll be right over!

Posted by: iPhone Commissar Hrothgar at September 25, 2022 04:22 PM (2we8r)

28 Ghee.

I have a jug of it from Costco.
My Korean patients swear by it. It keeps, without refrigeration for years. Anyone know how to use it?

Posted by: nurse ratched at September 25, 2022 04:22 PM (U2p+3)

29 Shanah tovah

The brisket dish is beautiful and the recipes greatly appreciated.

I need to get into the habit of using a temperature probe for cooking, especially for poultry, so the lesson is also helpful.

Posted by: Lola at September 25, 2022 04:23 PM (NIYa7)

30 NST
It surely seems you're settling in well.
Best of everything for your new home!

Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 04:23 PM (P+D9B)

31
Tone of good recipes out there, ....
--------

Not sure I like the sound of this.

;-)

Posted by: Mike Hammer, etc., etc. at September 25, 2022 04:24 PM (S4oWs)

32 Was going to do a pot roast today. Got busy and it was too late. I did put the crock pot on the counter so it can go in early tomorrow.

Posted by: Infidel at September 25, 2022 04:24 PM (EqE6b)

33 No recipe for the brisket? Or did I just miss it?
Posted by: Mister Scott (Formerly GWS) at September 25, 2022 04:06 PM (bVYXr)
===
Only if you're worthy.

Posted by: San Franpsycho at September 25, 2022 04:25 PM (EZebt)

34 Grilled chicken and collard greens tonight.

Posted by: Mr Aspirin Factory at September 25, 2022 04:25 PM (aursc)

35 Not sure anyone can get through the front door yet! I still have to find places for everything. But I have been cooking with a single sauce pan all week, so was nice to have the Dutch oven. Unfortunately this is a glass top electric and I already hate it.

My fridge made the move just fine too. Gotta get the ice maker hooked up this week.

Posted by: Notsothoreau at September 25, 2022 04:26 PM (uz3Px)

36 28 Ghee.

I have a jug of it from Costco.
My Korean patients swear by it. It keeps, without refrigeration for years. Anyone know how to use it?
Posted by: nurse ratched at September 25, 2022 04:22 PM (U2p+3)

It's the start of almost every Indian curry and sauce...

Posted by: Nova local at September 25, 2022 04:26 PM (exHjb)

37 WeeKreekFarmGirl, That recipe sounds delish, I am going to give that a try. Yum.

Posted by: Debby Doberman Schultz at September 25, 2022 04:26 PM (a4EWo)

38 >>>Just shut the fuck up and make me an espresso.

"Poof! You're an espresso."

--the espresso fairy

Posted by: m at September 25, 2022 04:26 PM (8rTNG)

39 >>Ghee. . . Anyone know how to use it?

I know there's a butter person on this thread to tell you. . .

Posted by: Lizzy at September 25, 2022 04:27 PM (7obMn)

40 Posted by: Mike Hammer, etc., etc. at September 25, 2022 04:24 PM (S4oWs)

Hum a few bars for me!

Posted by: iPhone Commissar Hrothgar at September 25, 2022 04:27 PM (2we8r)

41 31
Tone of good recipes out there, ....
--------

Not sure I like the sound of this.

;-)
Posted by: Mike Hammer, etc., etc. at September 25, 2022 04:24 PM (S4oWs)

It's a bit off the scale.

Posted by: m at September 25, 2022 04:27 PM (8rTNG)

42 12 Holiday dinners when my mother was cooking were pretty much the same.
Chopped liver made with chicken livers put through a hand grinder with a hard boiled egg and chicken fat from..
Matza ball chicken soup made from a chicken from the Kosher butcher(with feet, ugh).
Brisket made sweet and sour using ginger snaps.
My father owned a bakery so there was never any baking done.
I became a cook in self defense.
Posted by: Sharon(willow's apprentice) at September 25, 2022 04:13 PM (Y+l9t)

Yikes - especially the liver dish! Maybe it tastes good, but that write up just makes one envision something not altogether appetizing.

And I totally get becoming a cook in self defense!

Posted by: Nova local at September 25, 2022 04:28 PM (exHjb)

43 Making pork tenderloins tonight and I need a sauce. Suggestions?

Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)

44 Hey CBD, what do you think of In State locally produced bills that would allow butchering, but not under USDA, but under the individual states regulations.

The product can only be sold in state.

Thanks

Posted by: LiveFreeOrDie at September 25, 2022 04:28 PM (Z4oqp)

45 Pic up top is mouth watering.

Posted by: That NLurker guy at September 25, 2022 04:28 PM (VdGjU)

46 After much consultation I ended up at the ER on Friday night and had surgery for not one but two hernias at about 1:30 in the morning.
Posted by: Debby Doberman Schultz at September 25, 2022 04:18 PM (a4EWo)
-------------------

Oh lawdy, I'm sorry. This happened to me back in Feb. The first few days of recovery for me were rough. After the first week it was much better. Wish you the best.

Posted by: Colonel Travis at September 25, 2022 04:29 PM (RG7Wy)

47 I had a craving for a tater tot casserole yesterday. It hit the spot.
I apologize for reducing the quality of this gourmet foodie post.

Posted by: That NLurker guy at September 25, 2022 04:30 PM (VdGjU)

48 Got a pot of pork chili simmering. My favorite chili, I make it from pork steaks which is just shoulder sliced. Good stuff.

Posted by: dartist at September 25, 2022 04:30 PM (RxTXB)

49 Just got back from Kentucky to visit family, and stopped by an apple farm on the way up. Bought nearly half a bushel of Jonathan's, my favorite variety I can never find in the stores any more. I am one happy camper, feel wealthy. Going to eat them, make pies, and maybe dry some...but they may not last that long. Shoulda bought a whole bushel.

Any tips for storing in fridge for maximum freshness and longevity?

Posted by: skywch at September 25, 2022 04:31 PM (uqhmb)

50 Although speaking of livers, when I was being cheap last week (or better yet, employing full nose to tail cooking), I saved the innards packet from my roast chicken pre-cooking and then made them into an offal grits dish the next day with 3 types of sauteed onions (vidalia, white, green), some chopped greens, and the gravy I had made for the chicken the day before with extra broth and the offal sauteed and then chopped and thrown back in (and extra s&p, although not much b/c the gravy carried a lot of that).

It was awesome (and really creamy per my kids - thanks gravy). Now, I did make a good gravy (if I can boast), but it was an uber cheap way to get a 2nd meal (lunch, though) when I knew the kids would eat all my dang roasted chicken the 1st day...

Posted by: Nova local at September 25, 2022 04:32 PM (exHjb)

51 That brisket looks delicious!

You're going to have some happy and satisfied critics, CBD. The rest of us just have to make do with drooling over that picture (brisket covered in sauce, brisket in hot dinner roll, brisket for a midnight snack, hot brisket sandwiches topped off with mashed potatoes and gravy tomorrow...)!

Posted by: Sasquatch, the Original Trans-Wookie at September 25, 2022 04:32 PM (xxG/v)

52 Sauce for pork, I'd go with a red wine based sauce.
A cote du rhone or burgundy.
Maybe with a brown sugar glaze.
I'd post a recipe, but I always ad lib stuff like this.

Posted by: gourmand du jour, w new lease on life at September 25, 2022 04:32 PM (jTmQV)

53 Ricotta cheesecake recipe is now on my list for holiday family meal! Looks wonderful.

Posted by: skywch at September 25, 2022 04:33 PM (uqhmb)

54 Making pork tenderloins tonight and I need a sauce. Suggestions?
Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)
===
Soy sauce, brown sugar, lime juice

Posted by: San Franpsycho at September 25, 2022 04:33 PM (EZebt)

55 Happy New Year to all our Jewish Hordelings!

That brisket looks delish.

WeeKreekFarmGirl, that ricotta cake recipe looks amazing. And with those ingredients, I bet it tastes amazing! 12 egg yolks, sour cream, etc. etc. Wow.

I'd need to make amaretti afterwards with all the egg whites.

Posted by: bluebell at September 25, 2022 04:33 PM (aeePL)

56 Obama caused that. Butchering was state regulated and it put a lot of the small companies out of business. Does the USDA keep contamenated meat off the market?

Posted by: Notsothoreau at September 25, 2022 04:33 PM (uz3Px)

57 43 Making pork tenderloins tonight and I need a sauce. Suggestions?
Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)

Apple and sage...it is fall...

Although anything herb/garlic/oil would be very easy...

Posted by: Nova local at September 25, 2022 04:33 PM (exHjb)

58 If you don't want Serious Eats, Once Upon a Chef (who is Jewish) has what sounds like a good brisket recipe. Can't vouch for it because I haven't made it yet but it sounded good and I bookmarked it
https://tinyurl.com/y3ndkwhk

Speaking of "learning to be a cook because of bad meals" that's how husband and I became the permanent Thanksgiving chefs. Impelled by two "just buy what the grocery has" meals by my elderly mom and aunt who had hit the wall on cooking.

Good news is that we enjoy it and rest of the family looks forward to it. Yay us!

Posted by: Art Rondelet of Malmsey at September 25, 2022 04:34 PM (fTtFy)

59 47 I had a craving for a tater tot casserole yesterday. It hit the spot.
I apologize for reducing the quality of this gourmet foodie post.
Posted by: That NLurker guy at September 25, 2022 04:30 PM (VdGjU)

Tater tots never bring down a food thread. They are awesome!

Posted by: Nova local at September 25, 2022 04:34 PM (exHjb)

60 Duke, do you like cranberries? More importantly, do you have them in your fridge or freezer? Because I have an easy cranberry sauce that is meant to go with pork tenderloin. It's not like the cranberry sauce at Thanksgiving - it has balsamic in it, for one.

Posted by: bluebell at September 25, 2022 04:35 PM (aeePL)

61 I've used ghee to fry onions and garlic in for curries. Didn't know that Koreans used it.

Posted by: Mr Aspirin Factory at September 25, 2022 04:35 PM (aursc)

62 48 Got a pot of pork chili simmering. My favorite chili, I make it from pork steaks which is just shoulder sliced. Good stuff.
Posted by: dartist at September 25, 2022 04:30 PM (RxTXB)

I don't really do pork chili, but with my guest going home for his fall semester (fingers crossed), chili with alcohol is back in my rotation and pork is cheap. Hmmm, might try this with that cut...

Posted by: Nova local at September 25, 2022 04:36 PM (exHjb)

63 Which reminds me, they ghee at Aldi.

Posted by: Mr Aspirin Factory at September 25, 2022 04:36 PM (aursc)

64 DDS, I'm so sorry to hear about your hernia. Glad you got it fixed right away though. Hope you heal quickly.

Posted by: bluebell at September 25, 2022 04:36 PM (aeePL)

65 Huh. I didn't know about recipes for "cast-iron pan pizza."

In fact, I kinda laughed when I first read the headline. "That sounds terrible," I said.

But then, I looked at the photo. That photo might be kind of some kind of sexed-up, glamorous con-job. But it looks *exactly* like the small/personal sized pizzas you can buy from streets and windows in northern Italy, and those are excellent.

I'm going to try this recipe.

Posted by: Yudhishthira's Dice at September 25, 2022 04:38 PM (oINRc)

66 Prayers for quick healing DDS!!!

Posted by: jewells45 at September 25, 2022 04:38 PM (nxdel)

67 Sell ghee at Aldi.

Posted by: Mr Aspirin Factory at September 25, 2022 04:38 PM (aursc)

68 I blame a video by Cowboy cook Kent Rollins for generating my tot cravings.

Posted by: That NLurker guy at September 25, 2022 04:39 PM (VdGjU)

69 Actually, the chicken livers were the best part. Now you would call it pate.

I usually glaze my pork tenderloin. Sear it on top of the stove in cast iron pan. Then switch to glass baking dish because the glaze makes a bit of a mess. I use blackberry jam, sweet /spicy mustard, dark balsamic, evoo and a bit of brown sugar into a paste. Spread on the tenderloin and maybe 20 minutes in the oven. I like it a little pink. Doesn't need a sauce.

Posted by: sharon(willow's apprentice) at September 25, 2022 04:40 PM (Y+l9t)

70 Keeping it simple tonight .Just grilling a couple of sirloin steaks and frying up some potatoes. Actually been a while since I did steaks.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at September 25, 2022 04:40 PM (x8Wzq)

71 I'd need to make amaretti afterwards with all the egg whites.
Posted by: bluebell at September 25, 2022 04:33 PM (aeePL)

Sounds good! Here's a recipe I found. I don't know if it's any good, but I generally trust King Arthur Flour people.

https://www.kingarthurbaking.com/recipes/
amaretti-recipe

Posted by: Emmie at September 25, 2022 04:41 PM (6RgRK)

72 >>> 28 Ghee.

I have a jug of it from Costco.
My Korean patients swear by it. It keeps, without refrigeration for years. Anyone know how to use it?
Posted by: nurse ratched at September 25, 2022 04:22 PM (U2p+3)

You can use it in place of any cooking oil. I like it for sautéing chicken, especially in something Indian-ish, or for roasting taters or other veggies in the oven.

Posted by: Helena Handbasket at September 25, 2022 04:41 PM (llON8)

73 Hey CBD, what do you think of In State locally produced bills that would allow butchering, but not under USDA, but under the individual states regulations.

Posted by: LiveFreeOrDie at September 25, 2022 04:28 PM (Z4oqp)

I think that the prohibition against local butchering is driven by the big slaughterhouses.

My guess is that a small local slaughterhouse is probably cleaner and safer than the monster facilities that butcher animals from hundreds of miles around

Posted by: CharlieBrown'sDildo at September 25, 2022 04:41 PM (XIJ/X)

74 Happy New Year, CBD!! May you and yours enjoy the bounty and blessings of the Almighty each day this year!!

The brisket is lovely, and as it is one of my favorite cuts of meat, I'll have to try it.

Question, and forgive me if it's impertinent: are there purveyors of prepared Jewish holiday meals like there are for Thanksgiving and Christmas? I know Green's bakery in New York makes pastries for Purim and Hannukah and ships them (and their chocolate Hamantaschen are amazing), but what about meals?

Posted by: Moki at September 25, 2022 04:42 PM (JrN/x)

75 Posted by: Debby Doberman Schultz at September 25, 2022 04:18 PM (a4EWo)

Sounds painful. Hope you heal up quickly!

Posted by: Emmie at September 25, 2022 04:44 PM (6RgRK)

76 ...are there purveyors of prepared Jewish holiday meals like there are for Thanksgiving and Christmas?

Posted by: Moki at September 25, 2022 04:42 PM (JrN/x)

I would be shocked if they didn't exist, but the only ones I know of are the local Jewish delis and local supermarkets.

Posted by: CharlieBrown'sDildo at September 25, 2022 04:44 PM (XIJ/X)

77 Is Rosh Hashanah brisket a thing? I'd never heard of such, but it sounds pretty damn good.

Posted by: Martini Farmer at September 25, 2022 04:44 PM (BFigT)

78 **munches on caramel kettle corn while reading the food thread**

Posted by: lin-duh at September 25, 2022 04:45 PM (UUBmN)

79 Prayers up DDS!

Posted by: Moki at September 25, 2022 04:46 PM (JrN/x)

80 Yikes, DDS! Hope you get better soon.

Posted by: Helena Handbasket at September 25, 2022 04:46 PM (llON8)

81 >>>But the critics arrive at 6:00PM today, and theirs is the only opinion that matters.

Opinions are like assholes, everybody has one.

Cast iron pizza is da bomb.

Posted by: Misanthropic Humanitarian at September 25, 2022 04:46 PM (aA3+G)

82 I use ghee for breakfast pan fried potatoes since the smoke point is quite high plus it's butter...

Posted by: lin-duh at September 25, 2022 04:47 PM (UUBmN)

83 Barbecue brisket and Jewish brisket are two very different things to me.
What say you CBD?

Posted by: sharon(willow's apprentice) at September 25, 2022 04:47 PM (Y+l9t)

84 I have to make a quick grocery store run to pick up the pork chops for Jim's one and only recipe in "the" cookbook. I'll roast carrots and make salad to go with them.

Posted by: Helena Handbasket at September 25, 2022 04:48 PM (llON8)

85 Cast iron pizza is da bomb.
Posted by: Misanthropic Humanitarian at September 25, 2022 04:46 PM (aA3+G)

I'll have to try that. Looks really good, and I have plenty of cast iron skillets. I'd make my own sauce because I am picky. I do not like thick sauces. I'll hunt around for a recipe like what Village Inn Pizza in Montana (the one in Billings closed, alas) made. Very light, did not overwhelm the pie.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at September 25, 2022 04:49 PM (x8Wzq)

86 78 **munches on caramel kettle corn while reading the food thread**
Posted by: lin-duh at September 25, 2022 04:45 PM (UUBmN)

That's living high on the hog!

Posted by: Emmie at September 25, 2022 04:49 PM (6RgRK)

87 Brisket is "traditional" like corned beef on St Patrick's day.

Posted by: San Franpsycho at September 25, 2022 04:52 PM (EZebt)

88 Hy, fudies. Mmmmm. Good-looking pizza.

So…

When we left peanut butter behind (I class peanuts with soy), we tried various alternatives - almond, cashew, sunflower seed. All are pretty pricey, especially almond. If you could even find 'em.

My brilliant lady began making our own sunflower seed butter, and that's not only much cheaper, it's better than commercial. Bag of seeds, oil, blend to desired consistency.

Whoa, the chef finds my brief recipe inadequate. Says she: We use Good Sense™ roasted, salted sunf seeds because they're usually fresher. (Me: Which may be because we buy so much?) One pound of seeds to 2TBSP of oil - sunflower oil if available, but we have had to use avocado oil lately.

Whoever designed the Cuisinart™ probably never tried to clean it.
…

Posted by: mindful webworker - chef a la mode at September 25, 2022 04:52 PM (8NNF8)

89 85 Cast iron pizza is da bomb.
Posted by: Misanthropic Humanitarian at September 25, 2022 04:46 PM (aA3+G)

I'll have to try that. Looks really good, and I have plenty of cast iron skillets. I'd make my own sauce because I am picky. I do not like thick sauces. I'll hunt around for a recipe like what Village Inn Pizza in Montana (the one in Billings closed, alas) made. Very light, did not overwhelm the pie.
Posted by: Pug Mahon, Gen X Ne'er-Do-Well at September 25, 2022 04:49 PM (x8Wzq)

It's excellent, you won't be disappointed. The Fabulous makes one of the best pizza sauces I ever had.

But then again, that brisket looks delicious as well.

Posted by: Misanthropic Humanitarian at September 25, 2022 04:53 PM (aA3+G)

90 DDS, a prayer for complete and speedy healing

Posted by: San Franpsycho at September 25, 2022 04:53 PM (EZebt)

91 DDS praying full recovery

Posted by: Skip at September 25, 2022 04:54 PM (xhxe8)

92 So, ways you can tell people are cutting back on their groceries - they've stopped buying sauces and are sticking to the actual meats/carbs/fruit/veg. When I went down the sauce aisle at Safeway today, 1/2 the aisle was clearanced out - and that's not much of an exaggeration. I got a shrimp taco sauce 1/2 off, a Carolina mustard BBQ sauce for 80% off (a steal - and I've never cooked with it), and even Tabasco for 1/2 off. I would have bought more, but I figure if I wait, it may actually get cheaper (this Safeway has now gone up to 90% off on some "food but not filling food" products in the last month)...and there were a TON of options.

I mean, it's either no one's buying...or they are shrinking all the bottles again...or both...

Posted by: Nova local at September 25, 2022 04:55 PM (exHjb)

93 I have to admit, I've never had brisket outside of BBQ form. For a while in my life, I never knew there was any other form it could come in.

Posted by: Colonel Travis at September 25, 2022 04:55 PM (RG7Wy)

94 This seems food related.
The world's largest fresh food market in Paris has burned.
1.7 acre warehouse.
The origin is, "Unknown", but will be investigated.
Like Notre Dame, I assume.

Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 04:57 PM (P+D9B)

95 My usual first breakfast is yogurt, sunbutter, blueberries, and honey. Too health-food freaky? It's like a PB&J with a glass of milk, right?

It's also something I can, by habit, put together before I'm fully awake, while the coffee brews. I rarely confuse the cinnamon with the cayenne pepper anymore.

Blueberries are certainly variable in quality! (Noting this is a First World Problems that we have any fresh blueberries year 'round at all!!)

We expect and forgive a certain percentage of bad berries, but last week we got a pint which was 75 to 90% bad from the hometown grocer, actually returned it. This week, the euro grocer has really great berries. Hardly a clunker in the bunch. Big, too. (We're stocking up.)
…

Posted by: mindful webworker - child at heart at September 25, 2022 04:57 PM (8NNF8)

96 Merry New Year!

Posted by: Naga Eboko, Exchange Student From Cameroon at September 25, 2022 04:58 PM (R/m4+)

97 I invested in a boneless turkey breast and a modest leg of lamb to get us through birthday and thanksgiving before the Great Collapse, after which it's cricket nachos and Soylent green.

Posted by: All Hail Eris at September 25, 2022 05:02 PM (PII4G)

98 Haggis is a food right.
That being established after much thought I've decided a cat with a Scottish accent would either be a skeptic or a Presbyterian.

Posted by: That NLurker guy at September 25, 2022 05:02 PM (VdGjU)

99 Spatchcocked chicken sounds dirty.

Posted by: Spatchcocked Chicken at September 25, 2022 05:03 PM (KFhLj)

100 Sriracha is back on the shelves around here! Stocked up this time.

Posted by: dartist at September 25, 2022 05:04 PM (RxTXB)

101 Number 1 son just came downstairs and asked me if I was hungry (how did he know) so it looks like a cheeseburger is coming in my direction. He seems kind of upset, I think that I had a much better day picking football games than he did.

Posted by: Debby Doberman Schultz at September 25, 2022 05:04 PM (a4EWo)

102 Cast iron pizza is ok if you have no pizza stone or don't mind crust that's too crispy on the bottom and too chewy top

Posted by: San Franpsycho at September 25, 2022 05:06 PM (EZebt)

103 He seems kind of upset, I think that I had a much better day picking football games than he did.
Posted by: Debby Doberman Schultz at September 25, 2022 05:04 PM (a4EWo)
===
You want to crush their spirit while they're still young.

Posted by: San Franpsycho at September 25, 2022 05:07 PM (EZebt)

104 DDS
Get well soon!
I did caretaking for a woman who had an abdominal hernia repaired. The doc was great and very excited because he could use the robot to fix it.
Yeah, no lifting. At least you can hold your coffee and not have to use a straw.

Posted by: Winston, GOPe, not one dime, not one vote at September 25, 2022 05:07 PM (P+D9B)

105 Nova, I love Carolina BBQ but it's hard to find around here. I use it for a cheap cut of port roast and make pulled pork.

Posted by: Infidel at September 25, 2022 05:08 PM (tS3Q+)

106 So Hrothgar, did you buy that bourbon barrel maple syrup, and if so, is it good?

I've found bourbon-barrel aged products to be a mixed bag. Had some coffee beans that had been aged in bourbon barrels and they made an undrinkable cup of java.

Posted by: bear with asymmetrical balls at September 25, 2022 05:09 PM (KFhLj)

107 Okay, last one.

We found a grocery down in BigTown that carries Santa Fe style green chile. Milady mixes the hot and mild, with some onions & secret ingredients.

Chile verde goes with anything — can you tell we lived in Santa Fe awhile once? Land of Enchantment.™ You can check out any time you like but you can never leave.

The upshot overall lowdown porpoise of all this is, I made up a snack.

Looking for a snack in my clunky guy way, I decided to put together some rice, green chili, and sunbutter. Stirred, nuked, add butter and salt, bacon crumbles if you got 'm. Nom.

Sound too weird? It's got a taste of its own.

[returns to lurk corner over by the salad bar]

Posted by: mindful webworker - I did this at September 25, 2022 05:10 PM (8NNF8)

108 105 Nova, I love Carolina BBQ but it's hard to find around here. I use it for a cheap cut of port roast and make pulled pork.
Posted by: Infidel at September 25, 2022 05:08 PM (tS3Q+)

You had me at "cheap cut of pork" - okay, that's gonna be the 1st (maybe only) use...depends how much pork I make at once!

Posted by: Nova local at September 25, 2022 05:12 PM (exHjb)

109
Made a couple of meatball sandwiches for the wife and me. Took a trip to the wine cellar because red wine, meatballs, and cheese is a no-brainer. Checked the label on the wine bottle - 2019.

Math - 2019 - first year
2020, - second year
2021, - third year
2022 (this year) now almost four years old.

Anyone remember something that began in Wuhan, China in 2019?

But get your booster and wear a mask. Or, buy front row tickets to Nuremburg 2.0 - coming soon. Is it any wonder they marched angry belligerent Joe out on September the first in red lighting with the military in the background?

Posted by: Divide by Zero at September 25, 2022 05:14 PM (y3pKJ)

110 Looking for a snack in my clunky guy way, I decided to put together some rice, green chili, and sunbutter. Stirred, nuked, add butter and salt, bacon crumbles if you got 'm. Nom.

Sound too weird? It's got a taste of its own.

[returns to lurk corner over by the salad bar]
Posted by: mindful webworker - I did this at September 25, 2022 05:10 PM (8NNF

It almost seems like a mixed together fancy spicy hummus on rice (just sunflower for tahini - sesame seed)...with bacon. But everything goes well with bacon!

I could see this tasting good!

Posted by: Nova local at September 25, 2022 05:14 PM (exHjb)

111 Chile verde goes with anything — can you tell we lived in Santa Fe awhile once?
Posted by: mindful webworker - I did this at September 25, 2022 05:10 PM (8NNF

Ever had chimayo chile powder when you were there? It's very pricey but it turns you into a world class enchilada chef with no effort. OMG the stuff is amazing.

Posted by: Colonel Travis at September 25, 2022 05:14 PM (RG7Wy)

112 A very cute little girl just gave me a smile cookie.
Aww

Posted by: That NLurker guy at September 25, 2022 05:15 PM (VdGjU)

113 Posted by: bear with asymmetrical balls at September 25, 2022 05:09 PM (KFhLj)

No I was tempted but did not want to run afoul of CBD...
And I already have an unopened bottle of Vermont Organic Dark Maple SYrup. Of course I may regret that decision in the burning times...

Posted by: Commissar Hrothgar at September 25, 2022 05:15 PM (hOUT3)

114 I am going to go start dinner early because this talk has made me ravenous.
Swordfish, roasted brussel sprouts and home made coleslaw.

Posted by: sharon(willow's apprentice) at September 25, 2022 05:16 PM (Y+l9t)

115 114 I am going to go start dinner early because this talk has made me ravenous.
Swordfish, roasted brussel sprouts and home made coleslaw.
Posted by: sharon(willow's apprentice) at September 25, 2022 05:16 PM (Y+l9t)

Yum!

Posted by: Nova local at September 25, 2022 05:17 PM (exHjb)

116 Merry New Year!

Posted by: Naga Eboko, Exchange Student From Cameroon at September 25, 2022 04:58 PM

Happy. In this country we say "Happy New Year".

Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)

117 Heh, I ask a question and then dozed off in my chair. Gonna check the freezer for fruit. If not, apple and port reduction, I think. Bluebell, that sounds tasty, but I have no cranberries.

Posted by: Duke Lowell at September 25, 2022 05:18 PM (u73oe)

118 Good evening, horde!

That brisket looks delicious, and I don't even care for beef. Will pass on maple bourbon.

Busy day, been cooking and canning since 7:30 am, and am enjoying a nice Grenache now.

Posted by: April--dash my lace wigs! at September 25, 2022 05:19 PM (OX9vb)

119 68 ... "I blame a video by Cowboy cook Kent Rollins for generating my tot cravings."

NLurker, The Kent Rollins videos are great. (That tater tot one is actually dangerous if keeping track of one's carbs.) His two cook books are worth having. Great recipes, well written and well designed. I use them a lot. His chili recipe let me make my first successful pot of the stuff after years of failure.

Posted by: JTB at September 25, 2022 05:19 PM (7EjX1)

120 After the long, dry summer finally got a lot of eggplants from just one plant. Nurse ratched, thank you for mentioning baba ganoush in the thread during the summer. I've learned to make it and, yes, it's a lovely dip and no eggplant from the yard went to waste.

Also as you're probably aware, Oscar Winner Louise Fletcher who played Nurse Ratched died yesterday at age 88.

Posted by: Lola at September 25, 2022 05:20 PM (NIYa7)

121 And a happy New Year to CBD and all of our Jewish 'rons and 'ettes!

Posted by: RedMindBlueState at September 25, 2022 05:21 PM (Wnv9h)

122 New Mexico chile--

We always stock up on Chimayo chile when we are in NM, but in the meantime you can buy New Mexico Chile blend from Spice House. (Not the insane branch of the family, which is Penseys).

Plus if you go to Santuario de Chimayo there is a stone at the entrance dedicated to the victims of abortion on that part of NM. Makes me sob every time I think of it.

Posted by: Art Rondelet of Malmsey at September 25, 2022 05:21 PM (fTtFy)

123 That brisket looks delicious!

Pizza in cast iron sounds like a great idea.

I can't think of more than a few foods that are mandated by Jewish religious practice (matzoh, wine, and...?)

Bitter herbs? I never figured out what that meant. I don't know any bitter herbs, except watercress, if it's an herb.

Posted by: Splunge at September 25, 2022 05:23 PM (cm/80)

124 I believe we're doing burgers on the grill tonight. It's a beautiful fall like day... breezy but nice. Have a jar of home made pickles to try out.

Posted by: Martini Farmer at September 25, 2022 05:25 PM (BFigT)

125 Ben Had (bless her) suggested trying Heritage Farms Northwest for leaf lard. She was absolutely correct. We got the order in a few days. The lard is odor free, creamy and melts like a dream. It can last in the freezer for a year. Haven't tried it for baking yet, that will be this week, but it brings frying to a new level. And my cast iron pans love the stuff.

Better yet, even with the cost of shipping across the country, it was half the price Amazon would have charged.

Posted by: JTB at September 25, 2022 05:27 PM (7EjX1)

126 *sigh* Now I want caramel kettle corn.

[relurx]

Posted by: mindful webworker - looking for the popcorn at September 25, 2022 05:28 PM (8NNF8)

127 Happy. In this country we say "Happy New Year".
Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)

Oh, ho, ho, thank you for correcting my English which stinks!

Beef jerky time! Ya want some beef jerky?

Posted by: Naga Eboko, Exchange Student From Cameroon at September 25, 2022 05:29 PM (R/m4+)

128 >>New Mexico chile--

My dad used to make chili from scratch - which is harder than you think, I found out. Especially if you want beef/steak chili, which is the way we loved it.

Just getting the spices right seemed cult like to me. He's start out the night before grilling up the meat and watering down the beans (you have to soak them, apparently), then choosing the final "chili pot" was all a production - who knew? My dad was insane about it.

He made good chili, but no carrots? Swing and a miss...

Posted by: Boswell at September 25, 2022 05:31 PM (+Cgut)

129 That brisket looks spectacular!

Posted by: Muad'dib at September 25, 2022 05:32 PM (sKIIv)

130 Howdy all! Thanks for all the nice comments on my mom's recipe. She would have loved being on the food thread, she passed about 8 years ago but was a big foodie in her day. I hope if any of you try it you will save a piece for yourself to have for breakfast the next morning. It is a little piece of heaven on earth. Sorry about the poxy, I married a Brit and some of the slang just rubs off.

Posted by: WeeKreekFarmGirl at September 25, 2022 05:32 PM (k/+fq)

131 I have heard of Cointreau all my life but never tried it. Got an airline size bottle recently. The stuff is delicious. It's intensely orange so I just sip it slowly. I also found out a few drops added to black coffee (Community Coffee Breakfast Blend) really works. Those same few drops in a half ounce of whiskey also works. It's a subtle addition to the drinks but note worthy. I see a bigger bottle of Cointreau in the near future.

Posted by: JTB at September 25, 2022 05:40 PM (7EjX1)

132 Nurse ratched, Mr. April likes ghee so much that he makes his own. He uses it to cook his breakfast eggs and sausage, and I use it to sauté or pan- fry anything at all.

And it has a high smoke point, so I make popcorn with it, too.

Posted by: April--dash my lace wigs! at September 25, 2022 05:41 PM (OX9vb)

133 Agree that ricotta cheesecake is the best cheesecake. Will have to check mom's recipe file, but I do recall the egg yolks, so the above is probably close. Would suggest adding orange or lemon zest, to make it "sing"..

Posted by: Joe Kidd at September 25, 2022 05:43 PM (bUGMk)

134 Yes, Penzeys can go to hell. I get my powders at Pendery's in Fort Worth.

In MoMe country Corsicana, Texas, there is a place called Mild Bill's. It's famous for supplying ingredients for Texas chili champs. If you're into spicy, they have world class stuff. I believe it's online only. I thought they had a store downtown a while back, I only order from them online.

Posted by: Colonel Travis at September 25, 2022 05:44 PM (RG7Wy)

135 Question regarding Chicken Cacciatore. Finish in oven or on stove top? I've done Ree Drummond's which was in the oven and was divine. I'm looking at recipe from Giada and she finishes hers on the stove top.

Posted by: olddog in mo at September 25, 2022 05:46 PM (ju2Fy)

136 I am craving deer heart and venison. Guess I'll have to go shoot one

Posted by: Hatari Somewhere on Ventura Highway at September 25, 2022 05:47 PM (WF/xn)

137 I have failed my family today by forgetting to take something out for dinner. It was a little crazier than normal at the studio, in my defense. I live in the Deep South so anywhere decent will be closed today, can’t even order in or go to a meat market quickly. Everyone else seems to have super yummy food in the works, so I will just sit in the corner in shame.

Posted by: Piper at September 25, 2022 05:48 PM (0GTCG)

138 Colonel Travis, they did have a brick/mortar presence for awhile but the shop isn't there any longer.

Posted by: Ben Had at September 25, 2022 05:49 PM (polXV)

139 Ben Had,

Check comment 125. A big thank you about leaf lard.

Posted by: JTB at September 25, 2022 05:52 PM (7EjX1)

140 I had an aesthetics fail with my canning today. I made pickles, first time ever! The only quart jars I had free are those vintage aqua color. With the yellowish brine, they look like a jar full of pond water.

Posted by: April--dash my lace wigs! at September 25, 2022 05:53 PM (OX9vb)

141 Ben Had - darn, I would have loaded up. My powder supply is dangerously low now.

Posted by: Colonel Travis at September 25, 2022 05:53 PM (RG7Wy)

142 137 I have failed my family today by forgetting to take something out for dinner. It was a little crazier than normal at the studio, in my defense. I live in the Deep South so anywhere decent will be closed today, can’t even order in or go to a meat market quickly. Everyone else seems to have super yummy food in the works, so I will just sit in the corner in shame.
Posted by: Piper at September 25, 2022 05:48 PM (0GTCG)

Box of pasta saves everything - and can be made impressive with anything you have!

Posted by: Nova local at September 25, 2022 05:55 PM (exHjb)

143 135 Question regarding Chicken Cacciatore. Finish in oven or on stove top? I've done Ree Drummond's which was in the oven and was divine. I'm looking at recipe from Giada and she finishes hers on the stove top.
Posted by: olddog in mo at September 25, 2022 05:46 PM (ju2Fy)

You can do either, so I'd follow the recipe, since they may not be the same b/c of how they finished it...

Posted by: Nova local at September 25, 2022 05:57 PM (exHjb)

144 Box of pasta saves everything - and can be made impressive with anything you have!

Posted by: Nova local at September 25, 2022 05:55 PM

As Jacques calls it, cuisine d'opportunite.

Posted by: RedMindBlueState at September 25, 2022 05:57 PM (Wnv9h)

145 116 Merry New Year!

Posted by: Naga
Eboko, Exchange Student From Cameroon at September 25, 2022 04:58 PM

Happy. In this country we say "Happy New Year".

Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)
----
Maybe he wants to get drunk and be merry?
We should say Happy Xmas and a Merry New Year since one shouldn't get drunk on Christ's birthday but just be happy.

Posted by: Ciampino at September 25, 2022 05:58 PM (qfLjt)

146 I have good news, and bad news. The bad news is that I was going to be in Miami starting tomorrow, but that’s been canceled. No cubanos and Cuban pastries this week for me.

The good news is that means I can make some “frozen egg nog” from a 1934 Borden pamphlet tonight. Raw eggs and sweetened condensed milk, I’m looking forward to eating it tomorrow.

I intend to eat very poorly over the next few days. Cheesedog popcorn for dinner tomorrow and possibly even chocolate chip cookie pie though I may change my mind on the latter and have something from an old Brazil nuts pamphlet.

Posted by: Stephen Price Blair at September 25, 2022 05:58 PM (U+Oxn)

147 JTB, so glad that worked out well. Leaf lard makes all the difference in the world.

Posted by: Ben Had at September 25, 2022 05:58 PM (polXV)

148 I think that the prohibition against local butchering is driven by the big slaughterhouses.

My guess is that a small local slaughterhouse is probably cleaner and safer than the monster facilities that butcher animals from hundreds of miles around
Posted by: CharlieBrown'sDildo at September 25, 2022 04:41 PM (XIJ/X)

And you're not funding the CHICOMS. Smithfield is owned by a Chinese (hence CCP controlled) company.

Posted by: Fox2! at September 25, 2022 06:01 PM (qyH+l)

149 Box of pasta saves everything - and can be made impressive with anything you have!
----
My grand niece' favorite pasta is just butter and Parmesan after the butter melts. Any time day or night.

Posted by: dartist at September 25, 2022 06:02 PM (RxTXB)

150 Merry New Year!
Posted by: Naga
Eboko, Exchange Student From Cameroon at September 25, 2022 04:58 PM

Happy. In this country we say "Happy New Year".
Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)
----
Maybe he wants to get drunk and be merry?
We should say Happy Xmas and a Merry New Year since one shouldn't get drunk on Christ's birthday but just be happy.
Posted by: Ciampino at September 25, 2022 05:58 PM

Thank you - you've been he'pful.

Posted by: Billy Ray Valentine (Capricorn) at September 25, 2022 06:03 PM (Wnv9h)

151 Dartist, you can't go wrong with that. I like simple food.

Posted by: April--dash my lace wigs! at September 25, 2022 06:04 PM (OX9vb)

152 My grand niece' favorite pasta is just butter and Parmesan after the butter melts. Any time day or night.

I know a few native Italians who would say the same thing.

Posted by: Stephen Price Blair at September 25, 2022 06:05 PM (U+Oxn)

153 Looks like Meloni won the Italian elections.

This is making all the right people angry

Posted by: 18-1 at September 25, 2022 06:06 PM (ESjRY)

154 For pizza in cast iron, we use the King Arthur Flour crispy pizza recipe for the crust. It’s easy and cooks up a treat in our 10inch skillet.

Add the toppings you choose. We like the deep dish style, with the cheese on the crust and the sauce dotted on top.

Posted by: Advo at September 25, 2022 06:06 PM (LcnVR)

155 Off to fuel the grill for wood-fired NY strips. The prep is part of the kink...

Posted by: Joe Kidd at September 25, 2022 06:07 PM (bUGMk)

156 I intend to eat very poorly over the next few days. Cheesedog popcorn for dinner tomorrow and possibly even chocolate chip cookie pie though I may change my mind on the latter and have something from an old Brazil nuts pamphlet.
Posted by: Stephen Price Blair at September 25, 2022 05:58 PM (U+Oxn)

Good luck! And add an apple somewhere, just b/c it will keep the doc away!

Posted by: Nova local at September 25, 2022 06:07 PM (exHjb)

157 Happy. In this country we say "Happy New Year".
Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)

Oh, ho, ho, thank you for correcting my English which stinks!

Beef jerky time! Ya want some beef jerky?
Posted by: Naga Eboko, Exchange Student From Cameroon at September 25, 2022 05:29 PM (R/m4+)

I think it's a difference between British (hence Commonwealth) and American English to say "Happy Christmas" rather than "Merry Christmas".

Posted by: Fox2! at September 25, 2022 06:08 PM (qyH+l)

158 Dartist, you can't go wrong with that. I like simple food.
---
Me too. I think some chefs think the more complicated it is the better. Marcella Hazan has a recipe in her book that's just butter, sage and cheese I have to try.

Posted by: dartist at September 25, 2022 06:08 PM (RxTXB)

159 Looks like Meloni won the Italian elections.

This is making all the right people angry
Posted by: 18-1 at September 25, 2022 06:06 PM (ESjRY)

Wasn't Thornton Melon's grandfather's name "Meloni"?

Posted by: Baron Munchausen at September 25, 2022 06:10 PM (C1NyB)

160 That is when having cubes of pesto in the freezer come in handy.

Posted by: Sharon(willow's apprentice) at September 25, 2022 06:10 PM (Y+l9t)

161 Happy. In this country we say "Happy New Year".
Posted by: Clarence Beeks at September 25, 2022 05:18 PM (Wnv9h)

Oh, ho, ho, thank you for correcting my English which stinks!

Beef jerky time! Ya want some beef jerky?
Posted by: Naga Eboko, Exchange Student From Cameroon at September 25, 2022 05:29 PM (R/m4+)

You will help me get my rucksack down for the Swedish meatballs?

Posted by: Inge at September 25, 2022 06:11 PM (4I/2K)

162 Question: Does Meloni mean "melons" in Italian?

In other good news during these dark days, the re-release of Avatar beat out both Don't Worry Baby and The Woman Lion King St the box office.

Posted by: Pete in Texas at September 25, 2022 06:12 PM (8Gdqa)

163 Looks like Meloni won the Italian elections.

This is making all the right people angry

Is he promising to Make Italy Great Again?

Posted by: Blanco Basura - moronhorde.com - Email for morons. at September 25, 2022 06:14 PM (Bd6X8)

164 Saw already the EU is calling her everything up to a NAZI

Posted by: Skip at September 25, 2022 06:16 PM (xhxe8)

165 I got the caramel kettle corn at the event I was at so they pop and make out right there...the best!

Posted by: lin-duh at September 25, 2022 06:16 PM (UUBmN)

166 Every time I see a watermelon I call it a Helen Wellenmellon from The Ladies Man with Jerry Lewis.
Every.
Time.

Posted by: Colonel Travis at September 25, 2022 06:16 PM (RG7Wy)

167 To Communists everyone not a Communist is a NAZI

Posted by: Skip at September 25, 2022 06:16 PM (xhxe8)

168 Saw already the EU is calling her everything up to a NAZI
Posted by: Skip
-----
Well, the EU knows all about "dictators"...

Posted by: lin-duh at September 25, 2022 06:16 PM (UUBmN)

169 Blanco Basura, Meloni is a she, I think.

Oh, and I finally translated your name in my head. LOL

Posted by: Pete in Texas at September 25, 2022 06:17 PM (8Gdqa)

170 Meloni = she and she is fairly attractive (which is how you know she is "right wing")

Posted by: 18-1 at September 25, 2022 06:17 PM (ESjRY)

171 To Communists everyone not a Communist is a NAZI
Posted by: Skip
----
Italy IS known for it's facists...

Posted by: lin-duh at September 25, 2022 06:18 PM (UUBmN)

172 See, this is when those is the know would start an Italian foods discussion with their news threads...

Posted by: Nova local at September 25, 2022 06:19 PM (exHjb)

173 They will have a long cold winter to think about Global Warming and Nazi's this Winter. But, hey the Inflation Reduction act has saved the world thanks to Joe "The Second Coming" Biden.

Posted by: Ferd Berfall at September 25, 2022 06:19 PM (0vFtj)

174 Blanco Basura, Meloni is a she, I think.

Yeah, I just saw a pic after I posted. Blue eyed bleach blonde.

Posted by: Blanco Basura - moronhorde.com - Email for morons. at September 25, 2022 06:20 PM (Bd6X8)

175 On second thought, maybe Brattleboro FART Tube program can save Europe this Winter.

Posted by: Ferd Berfall at September 25, 2022 06:21 PM (0vFtj)

176 171 To Communists everyone not a Communist is a NAZI
Posted by: Skip
----
Italy IS known for it's facists...

Posted by: lin-duh at September 25, 2022 06:18 PM (UUBmN)
----
and the Fascists call all those others on the Left as Communists.

Posted by: Ciampino at September 25, 2022 06:23 PM (qfLjt)

177 You will help me get my rucksack down for the Swedish meatballs?

Posted by: Inge at September 25, 2022 06:11 PM

At least someone here has seen Trading Places...sheesh....

Posted by: RedMindBlueState at September 25, 2022 06:25 PM (Wnv9h)

178 https://tinyurl.com/4z74m53t
Bad Blue
Dr Oz at end video, Pa residents should watch it, glad Ui did

Posted by: Skip at September 25, 2022 06:26 PM (xhxe8)

179 I'm just here to report that the 9-24 date that the politician strangely commented about was apparently the day that I'd no longer have any homegrown tomatoes to eat for the long months between seasons. It's fitting that it was recognized as a worldwide moment of sorrow.

(It's either that or Vanderbilt scoring against Alabama for the first time since the 80s or something, but I'm fairly certain it's the tomato one)

Posted by: Moron Robbie - Don't insist that I accept what you are when you can't accept what you are at September 25, 2022 06:26 PM (ikWko)

180 Making pork tenderloins tonight and I need a sauce. Suggestions?
Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)

Hot applesauce.

Posted by: Kindltot at September 25, 2022 06:27 PM (xhaym)

181 Oh, and Pelosi got booed by a leftist audience when she appeared on stage at some music festival.

But did they boo her for not being far enough to the left? Or just because they wanted to hear the music?

Posted by: Pete in Texas at September 25, 2022 06:27 PM (8Gdqa)

182 My grand niece' favorite pasta is just butter and Parmesan after the butter melts. Any time day or night.
Posted by: dartist

*

That child has discerning tastes and should probably be listened to in matters of importance.

Posted by: Moron Robbie - Don't insist that I accept what you are when you can't accept what you are at September 25, 2022 06:28 PM (ikWko)

183 I just found my tea steamer and a quart jar of honey! I am a happy camper! Gonna make a cuppa of Assam right now to celebrate.

Posted by: Notsothoreau at September 25, 2022 06:28 PM (uz3Px)

184 Time to clean up - thanks CBD for a great food thread! And thanks to all who contribute every week.

Hope everyone has amazing meals this week!

Posted by: Nova local at September 25, 2022 06:29 PM (exHjb)

185 Went to a birthday party at the Bronx Botanical Gardens today. Food was OK.

Posted by: Nevergiveup at September 25, 2022 06:30 PM (Irn0L)

186 Making pork tenderloins tonight and I need a sauce. Suggestions?

*

If you've got either, search for recipes calling for gin and/or soy sauce. I'm shocked at how well gin works with pork (I'd suggest something but usually use a marinade).

Posted by: Moron Robbie - Don't insist that I accept what you are when you can't accept what you are at September 25, 2022 06:31 PM (ikWko)

187 186 Making pork tenderloins tonight and I need a sauce. Suggestions?

Brown butter sage sauce

Posted by: It's me donna at September 25, 2022 06:32 PM (bs+z0)

188 Food!!!

Posted by: Squid at September 25, 2022 06:32 PM (enCq9)

189 180 Making pork tenderloins tonight and I need a sauce. Suggestions?
Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)

Hot applesauce.
Posted by: Kindltot at September 25, 2022 06:27 PM (xhaym)

Prunes and bourbon

Posted by: Moki at September 25, 2022 06:33 PM (JrN/x)

190 162 Question: Does Meloni mean "melons" in Italian?

Posted by: Pete in Texas at September 25, 2022 06:12 PM (8Gdqa)
----
Yes, one melone and many meloni. These are not watermelons which would be cocomero/cocomeri or anguria/angurie, but cantaloupes.

Posted by: Ciampino at September 25, 2022 06:34 PM (qfLjt)

191 Sweet Baby Ray's Sweet N Spicy BBQ sauce for all your moo/oink/cluck saucing needs

Posted by: Inge at September 25, 2022 06:35 PM (4I/2K)

192 179 I'm just here to report that the 9-24 date that the politician strangely commented about was apparently the day that I'd no longer have any homegrown tomatoes to eat for the long months between seasons. It's fitting that it was recognized as a worldwide moment of sorrow.

We just pulled up our cucumber, pepper and most of our tomato plants. One Better Boy is still producing, as is a yellow cherry and a "Black Strawberry" cherry tomato. The last plant has produced unbelievably good tomatoes, but sparsely. I think I would still plant it again. Seeds from Baker Creek

Posted by: Moki at September 25, 2022 06:36 PM (JrN/x)

193 Currently cooking hot dogs.

Actually kind of special, grill them in mustard and I have a special honey/bbq/ketchup sauce to top them.

Posted by: Dave in Fla at September 25, 2022 06:37 PM (5p7BC)

194 I use ghee for breakfast pan fried potatoes since the smoke point is quite high plus it's butter...
Posted by: lin-duh at September 25, 2022 04:47 PM (UUBmN)

I was told to add olive oil to the butter to raise the smoke point, I know some people that swear to this. I haven't tried by the way

Posted by: Kindltot at September 25, 2022 06:37 PM (xhaym)

195 The cheesecake is very similar to mom's go to cheesecake. She did add a graham cracker crust to hers. My SIL always requested it for her birthday cake.

Posted by: neverenoughcaffeine at September 25, 2022 06:37 PM (2NHgQ)

196 Happy New Year CBD!!!

That looks like an absolutely delicious brisket!

The weather is starting to turn. Very soon I will be looking to break out the slow cooker and make a nice batch of beef stew to get me through the coming colder weather. And I think I will add jambalya to the dishes that will be stocked in the freezer for later consumption.

Posted by: Scuba_Dude at September 25, 2022 06:38 PM (fe7in)

197 149
My grand niece' favorite pasta is just butter and Parmesan after the butter melts. Any time day or night.

Posted by: dartist at September 25, 2022 06:02 PM (RxTXB)
----
Pasta al burro. Burro is butter.
I never liked the taste unless it had a ton of parmeggiano or pecorino. I love aglio e olio instead of butter. Also aglio e olio e pommodoro (tomato). All very quick dishes to make and really tasty.

Posted by: Ciampino at September 25, 2022 06:41 PM (qfLjt)

198 Currently cooking hot dogs.

Actually kind of special, grill them in mustard and I have a special honey/bbq/ketchup sauce to top them.
Posted by: Dave in Fla

**

oooh, that's a good idea. I have a mustard chicken recipe* that the kids love. I might try that with hot dogs.

* "recipe" is a bit of a stretch. You pat the chicken down with mustard and dredge it in either bread crumbs or crumbled up potato chips, and then sprinkle it with a 1:1 lemon juice and water mixture ten minutes before it's done cooking.

The kids absolutely love it, though. As do adults, but the kids are always the hard ones to please.

Posted by: Moron Robbie - Don't insist that I accept what you are when you can't accept what you are at September 25, 2022 06:41 PM (ikWko)

199 I have lots of green tomatoes yet and no frost in sight

Posted by: Skip at September 25, 2022 06:41 PM (xhxe8)

200 You guys are killing me with all these great recipes.
Future DIL, I hope, made beef and pork chili last night, and I made Crusteez corn muffins.
Went together like PB and J..

Posted by: RI Red - Domestic Tourist at September 25, 2022 06:42 PM (+5YjI)

201 >>>So grab a probe, stick it in your meat, and learn something about cooking.

Sounds uncomfortable.

Posted by: flounder at September 25, 2022 06:42 PM (yHsuS)

202 I have dual probe Thermoworks wifi sensor. It's only been in service for 3-4 months so I don't know how long the batteries will last. I use it to monitor a remote HVAC system.

Posted by: madmike at September 25, 2022 06:43 PM (2vsXJ)

203 I made teriyaki tri-tip skewers last night. I was so stuffed.

Posted by: flounder at September 25, 2022 06:44 PM (yHsuS)

204 Oh my, Rosh Hashanah already?! Well, the picture of the brisket looks to die for. I'm sure your guests will love it. My friend, flaming redhead Deb, God rest her soul, would put out an absolutely, no-hold-bars Rosh Hashanah spread for all of her Gentile friends. It was spectacular and delicious.

Posted by: sidney at September 25, 2022 06:45 PM (itAo5)

205 Future DIL, I hope, made beef and pork chili last night, and I made Crusteez corn muffins.
Went together like PB and J..

Posted by: RI Red - Domestic Tourist at September 25, 2022 06:42 PM (+5YjI)

It's getting to be that season.

Posted by: flounder at September 25, 2022 06:45 PM (yHsuS)

206 The hombre de la casa split his time between 2 southern states and Tuscany growing up, so what I have is a man who has a very heavy drawl plus he speaks fluent Italian (without the drawl). It’s like winning the lottery. I have asked him to concoct something out of fresh veggies we have as anything pasta falls into his domain, naturally. Hopefully it will be heavy on the veggies, light on the pasta and for once it won’t involve every last pot and pan we own. Beggars can’t be choosers; if there is a mountain of dishes to be done at the end, I shall do them. 😀

Posted by: Piper at September 25, 2022 06:46 PM (0GTCG)

207 I had no idea it was Rosh Hashana. I will have no idea it is Yom Kippur. Got a lot on my mind these days. Got a lot to deal with. BUT, I did just heat up a pizza and I gotta say that Safeway's thin crust chicken with white cheeses and sauce/carmelized onions is actually super tasty.

Posted by: SFGoth at September 25, 2022 06:47 PM (KAi1n)

208 >>>So grab a probe, stick it in your meat, and learn something about cooking.

Sounds uncomfortable.

Posted by: flounder at September 25, 2022 06:42 PM

Is that wrong on your planet?

Posted by: The aliens at September 25, 2022 06:48 PM (Wnv9h)

209 have lots of green tomatoes yet and no frost in sight

*

Cool weather and bugs have slowed my few plants down. I didn't even intend to plant any this year but my smart wife reminded me how much I like them on homemade biscuits.

I was given some that I think are romas. They were almost jalepeno shaped, and fantastic. Meaty as heck as maybe the sweetest tomato I've ever tasted. They could be eaten like apples without a thought.

Posted by: Moron Robbie - don't ask me to accept what you are when you refused to accept what you are at September 25, 2022 06:48 PM (+vq71)

210 You guys are killing me with all these great recipes.
Future DIL, I hope, made beef and pork chili last night, and I made Crusteez corn muffins.
Went together like PB and J..

Posted by: RI Red - Domestic Tourist at September 25, 2022 06:42 PM

Niiice. I'm looking forward to making some good stews and soups soon.

Posted by: The aliens at September 25, 2022 06:49 PM (Wnv9h)

211 I turned my go to five minute meal into a sloppy joe since I had a few left over hamburger buns, It's excellent as a sandwich.

The BBQ Red Beans and Rice Chili sloppy joe.

Posted by: polynikes at September 25, 2022 06:49 PM (e4kZN)

212 Crap. Off, extraterrestrial sock!

Posted by: RedMindBlueState at September 25, 2022 06:50 PM (Wnv9h)

213 Changes in the environment leading to food contamination.

*

I like this one BTW.

40M+ illegals? Probably a few work in fast food restaurants where our teenagers used to look for jobs.

Probably not related.

Posted by: Moron Robbie - don't ask me to accept what you are when you refused to accept what you are at September 25, 2022 06:50 PM (+vq71)

214 A USPS delivery guy just lied about leaving a package in or next to our mail box. Must be a moonlighting FBI agent.

Posted by: Marooned at September 25, 2022 06:50 PM (w6hJ9)

215 Oh, wait, that meant global warming, not actual changes to local environments where food is contaminated.

They mean something absurd and unrelated that requires trillions of dollars to never solve. You know. Not like "wash your hands"

Posted by: Moron Robbie - don't ask me to accept what you are when you refused to accept what you are at September 25, 2022 06:52 PM (+vq71)

216 Wife about to burn up a few Hebrew National Hot Dogs for me

Posted by: Nevergiveup at September 25, 2022 06:52 PM (Irn0L)

217 "Meloni = she and she is fairly attractive (which is how you know she is "right wing")"

First Female head of state for Italy, kinda a BFD ... ha, I mean, should not all the (leftists) feminists be celebrating?

But of course the Big Flucking Deal is she is populist and pro MIGA, thinks unelected (globalist/terrorist) bureaucrats from wherever should not be in control of Europe, certainly not of Italy.

Posted by: illiniwek at September 25, 2022 06:52 PM (Cus5s)

218 Pasta al burro. Burro is butter.
I never liked the taste unless it had a ton of parmeggiano or pecorino. I love aglio e olio instead of butter. Also aglio e olio e pommodoro (tomato). All very quick dishes to make and really tasty.
----
Sounds like you were raised on it. I haven't tried the tomato version, I cook out of books. Some of the old timers around here (long gone) brought over dishes from the old country.

Posted by: dartist at September 25, 2022 06:52 PM (RxTXB)

219 Wife about to burn up a few Hebrew National Hot Dogs for me

Posted by: Nevergiveup at September 25, 2022 06:52 PM (Irn0L)

They qualify as sammiches.

Posted by: flounder at September 25, 2022 06:54 PM (yHsuS)

220 have lots of green tomatoes yet and no frost in sight
---------------

I could go for some fried green tomatoes right now.

Posted by: olddog in mo at September 25, 2022 06:54 PM (ju2Fy)

221 208 >>>So grab a probe, stick it in your meat, and learn something about cooking.

Sounds uncomfortable.

Posted by: flounder at September 25, 2022 06:42 PM

Is that wrong on your planet?

Posted by: The aliens at September 25, 2022 06:48 PM (Wnv9h)
----
Nah, we stick all sorts of things in our meat.

Posted by: Gay guys everywhere at September 25, 2022 06:56 PM (qfLjt)

222 I got superb tomatoes out of my garden this year, and they’re still producing. Not likely to have a frost too soon, so they should keep coming.
Waiting to see if my abundant sweet potato vines mean there something underground. Pretty far north, but I’m an optimist.

Posted by: RI Red - Domestic Tourist at September 25, 2022 06:56 PM (+5YjI)

223 Geez. When I said I wanted 2022 over with, I didn’t mean hyper-jump all the way to 5783 …

Posted by: Elric Blade at September 25, 2022 06:59 PM (sDm4b)

224 My wife loves this gadget for opening anything from nail polish to Mason jars. Might be interesting to the cooks on here. It works great.

https://www.thegripjaropener.com/

Posted by: Hatari Somewhere on Ventura Highway at September 25, 2022 07:00 PM (WF/xn)

225 221 208 >>>So grab a probe, stick it in your meat, and learn something about cooking.

Sounds uncomfortable.

Posted by: flounder at September 25, 2022 06:42 PM
----
At boarding school we made up an advertising jingle along the lines of (memory is more than 29)
If the angle of the dangle is equal to the heat of the meat the --- BUY JIMMINY JOCKSTRAPS.
There was another stanza along the lines of 'don't let your dingle dangle in the dust, buy Jimminy Jockstraps.'
Yes we were terrible but boarding schools were all male so imagine about 600 horny boys, 11 to 17.

Posted by: Gay guys everywhere at September 25, 2022 07:02 PM (qfLjt)

226 Waiting to see if my abundant sweet potato vines mean there something underground. Pretty far north, but I’m an optimist.
Posted by: RI Red - Domestic Tourist at September 25, 2022 06:56 PM (+5YjI)

Me, too! I couldn't resist any longer today, so I found the original planting location for one of the vines and dug. It was tiny, barely more than a root. I think I can safely leave it til November.

*In Ohio, planted in June

Posted by: April--dash my lace wigs! at September 25, 2022 07:05 PM (OX9vb)

227 Anybody NOOD pew pew?

Posted by: Ciampino at September 25, 2022 07:06 PM (qfLjt)

228 I don’t know why anyone would cook chicken breast to 155. That’s at least 10 degrees too high. I take it out at 140 and let it it sit for 5 minutes. It’s 145 by then. And no, I’m not worried about bacteria. 5 minutes at 140-145 kills as much as cooking to 165.

Posted by: Elric Blade at September 25, 2022 07:07 PM (sDm4b)

229 Yes, one melone and many meloni. These are not watermelons which would be cocomero/cocomeri or anguria/angurie, but cantaloupes.
Posted by: Ciampino at September 25, 2022 06:34 PM (qfLjt)

There was this girl named Midori in a Japanese graphic novel . . .

Posted by: Kindltot at September 25, 2022 07:11 PM (xhaym)

230 I had a discussion once if the name Melanie was from honey as in "Miel", or from from the Greek word for dark, "Melas"

Melanie was not impressed. In. The. Least.

Posted by: Kindltot at September 25, 2022 07:14 PM (xhaym)

231 224 My wife loves this gadget for opening anything from nail polish to Mason jars. Might be interesting to the cooks on here. It works great.

https://www.thegripjaropener.com/

Posted by: Hatari Somewhere on Ventura Highway at September 25, 2022 07:00 PM (WF/xn)
----
I use this. No installation. It's serrated and has never failed. Was much cheaper when I bought it years ago.
https://is.gd/yTCFl9

Posted by: Ciampino at September 25, 2022 07:14 PM (qfLjt)

232 But of course the Big Flucking Deal is she is populist and pro MIGA, thinks unelected (globalist/terrorist) bureaucrats from wherever should not be in control of Europe, certainly not of Italy.

Posted by: illiniwek at September 25, 2022 06:52 PM (Cus5s)

Italy is claimed to have a long history of backing and allying with any country that can guarantee regular and sufficient energy for its industries.
At the moment that is not the EU

Posted by: Kindltot at September 25, 2022 07:16 PM (xhaym)

233 That gotta-be-a-Bee coffee shop article is why I never go to coffee shops anymore. I’m a coffee snob so I buy my own high-quality coffee and make it myself. The last thing I want is a fucking “connection” with whoever is making coffee at a shop. The very thought of it gives me the creeps. Unless of course she’s hot, and the connection is getting her number. But that’s not what this insufferable twit is talking about. We are doomed.

Posted by: Elric Blade at September 25, 2022 07:27 PM (sDm4b)

234 180 Making pork tenderloins tonight and I need a sauce. Suggestions?
Posted by: Duke Lowell at September 25, 2022 04:28 PM (u73oe)

Hot applesauce.
Posted by: Kindltot at September 25, 2022 06:27 PM (xhaym)

There’s an Alton Brown recipe for applesauce we like to make and serve warm. Blend Granny Smith and a couple red apples that cook well. It’s even good on ice cream.

Posted by: Advo at September 25, 2022 08:14 PM (LcnVR)

235 Debbie DS, I also got the diagnosis on my CAT scan. I have been having various digestive issues. Lately I have had a painful hernia. Mind you I have had four hernia surgeries, although three were on the same issue.

First, I have an abdominal hernia on both sides of my last hernia repair. This is the painful one, but not the big issue.

The bottom half of my stomach is in my chest cavity. This is a hiatal hernia, specifically a Giant Esophogeal Hernia. Judging from the way my belly gurgles this has been true for some years.

It is rare enough that the VA has no surgeons who know about it. The GI docs said, "This is a mechanical issue. We don't do those." So, I'm off to find a barber in the Phoenix area who does.

None of this explains my other GI issues. For now all the tests are negative, so drink your fiber drink and wait for the knife.

Posted by: Gordon Scott at September 25, 2022 09:30 PM (v9KcC)

236 I don't have a sweet tooth, so sweet sauces for pork chops and ham don't do anything for me. But cornichon pickles in a mustard sauce are good with either. So is bearnise sauce.

Posted by: Wenda at September 25, 2022 09:31 PM (E5ut8)

237 L'shanah tovah 5783 to everyone from the Florida Treasure Coast, where we have skipped services in order to batten down the hatches awaiting Ian.

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238 I am making $45 an hour working from home. I never imagined that it was honest to goodness yet my closest companion is earning $10,500 a month by working on a laptop, that was truly astounding for me, she prescribed for me to attempt it simply.
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239
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Food Thread: A New Year's Brisket And Cast-Iron Pan Pizza?Life Is Grand!

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Food Thread: A New Year's Brisket And Cast-Iron Pan Pizza?
Life Is Grand!