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Food Thread: Goat Cheese Is A Breeze, Unless It Makes You Sneeze, Otherwise Please, Give It A Squeeze, It Really Is The Bee's Knees!

goatcheese salad.jpg

Many's the long night I've dreamed of cheese--toasted mostly.
-- Ben Gunn [In Robert Louis Stevenson's Treasure Island]

Cheese is almost always a good thing; as a meal, a topping, an addition, and all things in between! And recently we have been enjoying goat cheese in salad. And why goat cheese? because it has just enough firmness to provide the occasional small chunk, but it blend deliciously with the dressing and seems to coat the lettuce leaves with a delectable frisson of tartness that compliments the dressing and the lettuce.

I usually make a classic vinaigrette with the addition of a small amount of honey because I like a hint of sweetness, and it is that contrast with the goat cheese that works so well.

We have used Parmesan to great effect as well, and I won't throw you out of my dining room for suggesting it, but goat cheese works with more than just flavor, and I really like ingredients that do double duty.

The Frogs will often use rounds of baguettes toasted with goat cheese as toppers on composed salads, and I absolutely approve, especially if the salad has sauteed gizzards in it! And if you haven't had deep fried goat cheese you simply haven't lived life to its fullest!

Give it a try. You can start with Feta if the idea of goat cheese makes you pause. Yeah, it's got a bit of gaminess, probably from the trace amounts of caproic acid in the goat milk.

Give it a shot...you'll like it...I promise! My word as a dildo!

******

I was poking around the sewer of the internet and came upon a World Health Organization (WHO) page on Food Safety. I was curious how far into the article I would get before I began cursing. The bullet points at the beginning of the article had some sketchy math, but that's par for the course with government organizations.

But then I found this!

Of most concern for health are naturally occurring toxins and environmental pollutants.

Oh...bullshit! The vast majority of food borne illness is caused by inadequate food storage during processing and storage, and poor food safety in the home and restaurants. Sure, there are naturally occurring toxins, but they are far down on the list of problems. Just like environmental pollutants! The suggestion that consumption of environmental poisons is the top concern in world food safety is laughable. But politically expedient!

Here's another doozy!

The burden of foodborne diseases falls disproportionately on groups in vulnerable situations and especially on children under 5, with the highest burden in low- and middle-income countries.

Oh...I see! Food safety is a big problem when countries can't afford modern food safety systems like clean food production facilities and refrigeration in stores and restaurants and homes?

Who knew?

And you knew this one was coming!

Urbanization and changes in consumer habits have increased the number of people buying and eating food prepared in public places. Globalization has triggered growing consumer demand for a wider variety of foods, resulting in an increasingly complex and longer global food chain. Climate change is also predicted to impact food safety.

There is the predictable Global WarmingTM reference! But they are also suggesting in the last quotation that poverty is an issue, but here they are suggesting that wealth is an issue.

Why, if I didn't know better I would guess that there is a political agenda embedded in this article.

******

Commenter "Doof," who sure does like to drink good bourbon, sent this along and asked what I thought about it, and presumably premixed cocktails in general.
I think I already know the answer, but would you even consider buying this?? 70 proof. $41.99 at a hole in the wall shop on Cape Cod.

premixed cocktails.JPG

Yup...he knew the answer.

I think cocktails should be fresh. I have tasted the packaged ones and I think they are dreck. Maybe there are good ones out there, but I haven't tasted any. Even the hipster "Barrel Aged Cocktail" affectation in some bars are sort of...eh. I think they taste flat and boring.

******

This is really, really embarrassing. I was unaware that there were so many people on earth who were so profoundly stupid that they would try this and actually eat the stuff.

Revolutionary 'Life Hack' Teaches People How to Make 'Fresh Pasta' From Pasta

I despair for the world when there are so many people with so much leisure time that they dream up this sort of crap.

[Hat Tip: Jane D'oh]

******

6276482761_7dfa020db6_w.jpg

[Hat Tip: Cooper Boone]

I have ranted before about the difficulty in finding reasonably small chickens for roasting. Not too long ago I could find a three+ pound chicken in most stores. Now? Not a chance. They are easily another full pound bigger, and I think that comes with a downside in tenderness and flavor.

I understand the economic advantage of growing them bigger. Less processing and packaging time/pound, and it is possible that chickens grow through that weight range more efficiently (that's just a guess).

But I don't think they taste as good! Sure...in a braise they should be fine, but not roasted, or in tartare (email me for my recipe).

Yeah...I'm a grumpy old fart, but DAMN IT! I want a tender chicken!

******

Dessert is usually an afterthought after the Seder. But I like desserts with big meals, and as long as it isn't a coconut macaroon, I'm fine with most of these. Well, except for the matzoh toffee crack at the end. My mother used to try to make something like that, and while she was a marvelous and inventive cook, she didn't know desserts...at all. So I was subjected to weird bitter chocolate concoctions that were just awful.

Let's talk about Passover desserts

On second thought, it does look promising, so maybe one of you can make it and test it out on your kids or dogs or cow-orkers!

******

rabbitstew.jpg

[Hat Tip: JT]

******

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 Pie fight!

Posted by: Skip at March 26, 2023 04:00 PM (xhxe8)

2 Bought goat cheese few weeks ago, it was OK but only had it once. It was different

Posted by: Skip at March 26, 2023 04:02 PM (xhxe8)

3 Picks up cream pie and......

Posted by: Skip at March 26, 2023 04:03 PM (xhxe8)

4 Bought goat cheese few weeks ago, it was OK but only had it once. It was different
Posted by: Skip at March 26, 2023 04:02 PM (xhxe

—————-

It wasn’t the greatest of all time?

Posted by: Duke Lowell at March 26, 2023 04:04 PM (u73oe)

5 Eh. Looks like tofu, to me.

Posted by: Notorious BFD at March 26, 2023 04:05 PM (Xrfse)

6 Why on earth would you drink premixed cocktails? Cocktails are like the tea ceremony in Japan; preparing them is a ritual, and a highly enjoyable part of drinking in its own right. Plus, you can sneer at the lower orders who don't use the right ingredients and barware.

Posted by: Archimedes at March 26, 2023 04:05 PM (eOEVl)

7 Not sure why but didn't have any more, might be some left.

Posted by: Skip at March 26, 2023 04:07 PM (xhxe8)

8 I did some BBQ chicken thighs on the grill yesterday, they came out fantastic. Perfect doneness and a crispy skin. Put them in a steam try on offset heat and when they got to about 155 I pulled them out put some more Sweet Baby Rays sauce on them and tossed them on the joshi matt over direct medium heat. Flipped them a couple of times until they got to 160 and pulled and covered them.

Posted by: Mister Scott (Formerly GWS) at March 26, 2023 04:07 PM (ncXxy)

9 Cocktails are like the tea ceremony in Japan; preparing them is a ritual, and a highly enjoyable part of drinking in its own right.

Posted by: Archimedes at March 26, 2023 04:05 PM (eOEVl)

Absolutely! I love the ritual, just as I love the ritual of making coffee.

Posted by: CharlieBrown'sDildo at March 26, 2023 04:07 PM (XIJ/X)

10 Speaking of cheese, I tried havarti for the first time this past week. It's not quite what I was expecting based upon the descriptions I read online but it's definitely not bad--particularly for the $1.80/lb price tag which had to have been an error in my favor. I look forward to noshing on a 10lb brick of it over the coming weeks.

Posted by: antisocial justice beatnik at March 26, 2023 04:07 PM (DTX3h)

11 Revolutionary 'Life Hack' Teaches People How to Make 'Fresh Pasta' From Pasta

--

I despise "life hacks"

They're tips. They've always been tips. You're not changing anything. You were ignorant of something and now you learned a different and better way to do it. You didn't "hack" anything, genius. You got a tip on how to do something better, the same way people 100 years ago got a tip on how to do things better.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:07 PM (w/UQv)

12 Goat cheese is something I'll tolerate but not really a fan of.

I'm the only one in our house that will eat it however so, it rarely gets served hereabouts.

I think it's the Frisson of Stink that goat possesses that keeps the family away from it.

Posted by: naturalfake at March 26, 2023 04:08 PM (L1tQx)

13 Love goat cheese. My favorite way is with roasted red peppers on toasted baguette. It brings out the sweetness of the peppers.

Posted by: jix at March 26, 2023 04:08 PM (DU7iZ)

14 I tried the "French Market" chicory / coffee blend I bought the other day. It has a distinctly different aroma than straight coffee, and it seems less bitter on the back-end, but it wasn't radically different from any number of other cups of coffee I've had. After trying it straight, I mixed in some heavy cream and sugar and it was fine. I understand why chicory was mixed in during coffee shortages; I'm just not sure why anybody would prefer it to unadulterated coffee today. YMMV.

Posted by: PabloD at March 26, 2023 04:09 PM (ffPN2)

15 Could have had a few things for supper but decided on pizza, peppers and pepperoni

Posted by: Skip at March 26, 2023 04:09 PM (xhxe8)

16 Okay, I'm gonna admit...while the Sandra Lee Kwanza cake was bad, it was no worse that Rachel Ray's 30 minute meal desserts. That period of Food Network, which was in my "learning to cook" infancy was valuable to get someone starting to move away from boxed and into homemade, and seeing where boxed could still help. Aka, Food Network was wise to have 2 not great, but speedy, cooks on who could let you know that Bobby Flay and Emeril Lagasse food was great, but maybe something you worked up to...aka, the baby steps method.

That said, my favorite show was Doorknock Dinners for learning how to cook b/c opening a fridge and just going for it is how I really learned to cook...

Posted by: Nova Local at March 26, 2023 04:10 PM (exHjb)

17 OK- it turns out a quality home espresso maker will cost about as much as my house payment

re-thinking

Posted by: DB - toasting the bread at March 26, 2023 04:10 PM (geLO8)

18 Would roasting a larger chicken at a bit lower temp for longer help it out? We've got a bunch of chicken thighs and I typically smoke them for about an hour then crank the heat up to crispen the skin up and finish them off. Nearly foolproof.

Posted by: Martini Farmer at March 26, 2023 04:11 PM (Q4IgG)

19 After coming in from tending to the grill and seeing the four ladies at the party pouring the last of my Woodford Reserve Personal Selection into their coca colas as the Benchmark and other mixer bourbons sat idle, I have no problem with people buying (and bringing) pre-mixed cocktails.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:11 PM (w/UQv)

20 I usually have different block cheese and Havarti is one, Asiago often too.

Posted by: Skip at March 26, 2023 04:11 PM (xhxe8)

21 After coming in from tending to the grill and seeing the four ladies at the party pouring the last of my Woodford Reserve Personal Selection into their coca colas as the Benchmark and other mixer bourbons sat idle, I have no problem with people buying (and bringing) pre-mixed cocktails.

You raise a valid point, but the answer is a lock on your liquor cabinet, and/or a blanket prohibition on anyone making cocktails if they haven't been preapproved by you.

Posted by: Archimedes at March 26, 2023 04:13 PM (eOEVl)

22 My favorite food memory of France is the heavenly baguettes and boucheron de chevre.

Mmmmm

Posted by: Miley, okravangelist at March 26, 2023 04:13 PM (Mzdiz)

23 Food related:

I really dislike this modern approach to recipes where no one gives an amount of salt or pepper to add to dishes.

Folks, if you're preparing meats and cabbages and things like that, there NEEDS TO BE some base level of flavor added while cooking. Let the people who have concerns with salt leave theirs out. If you're preparing and posting recipes, say "1/2 teaspoon of salt" or some other amount.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:14 PM (w/UQv)

24 We’re making souvlaki tonight. Made a double recipe of tzatziki sauce as it’s always a hit.

Posted by: Duke Lowell at March 26, 2023 04:15 PM (u73oe)

25 >>Urbanization and changes in consumer habits have increased the number of people buying and eating food prepared in public places. Globalization has triggered growing consumer demand for a wider variety of foods, resulting in an increasingly complex and longer global food chain.

IT'S FUNNY BECAUSE ONE COULD EASILY INTERPRET THIS AS: GLOBALIZATION RESULTED IN THE INCREASE IN ETHNIC FOOD JOINTS, THAT USE 3RD WORLD-LEVEL SANITARY PRACTICES, IS CAUSING FOOD SAFETY ISSUES. KINSLEY GAFFE

Posted by: BEN ROETHLISBERGER at March 26, 2023 04:15 PM (EdLEa)

26 Folks, if you're preparing meats and cabbages and things like that, there NEEDS TO BE some base level of flavor added while cooking.

It’s not just flavor. Salt makes chemical reactions happen and it intensifies other chemical reactions. In many cases salt can’t just be added at the end to get the same effect.

Posted by: Stephen Price Blair at March 26, 2023 04:16 PM (EXyHK)

27 Culinary arts AND food science. I'm going to suggest Ace give CBD a 20% raise.

The third world dealt with Covid better than USA, it seems. Epoch Times interviewed a scientist that says a key may be gut bacteria.

"With the knowledge Hazan gained from studying the microbiomes of COVID-19 patients, she developed and patented treatment protocols combining vitamins and drugs that increase bifidobacteria including vitamin C, vitamin D, hydroxychloroquine, and ivermectin."

Her patients all lived, even ones that were elderly and very sick (from Covid). And a fecal transfer from someone with a lot of bifidobacteria saved those with very low levels. Also perhaps a correlation with the vax, where perhaps the vax kills those important bacteria.

https://tinyurl.com/4hwh2mcb

Posted by: illiniwek at March 26, 2023 04:16 PM (Cus5s)

28 While traveling bought some fresh cheese curds on hwy 70. Friend i gave to microwaved them for a few seconds. Turmed out so oooey goooey. Delicious way to eat them.

Posted by: S.Lynn at March 26, 2023 04:17 PM (vH/6B)

29 It’s not just flavor. Salt makes chemical reactions happen and it intensifies other chemical reactions. In many cases salt can’t just be added at the end to get the same effect.

-

Yep. It's like trying to brown sirloin tips after pressure cooking rather than before.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:17 PM (w/UQv)

30 Mrs. F. (and her mom) make really good flourless cakes, macaroons, almond cookies, nut cakes. Our seder is 50% dessert.

Posted by: San Franpsycho at March 26, 2023 04:17 PM (EZebt)

31 My daughter makes a grilled sandwich with goat cheese, mozarella, red pepper flakes and honey. Damn it's delicious. I think she uses a sourdough bread but not sure. I love it every time she makes it. I actually do a little happy dance.

Posted by: jewells45 fuck cancer at March 26, 2023 04:17 PM (wagHN)

32 Tonight's dinner was son and spouse's request.

Baked chicken thighs with sweet Baby Ray's BBQ sauce
Martha Stewart's roasted cabbage with just salt/pepper seasoning (time to use the St Pat's 29 cents/lb stuff)
Honey cornbread
Strawberry/raspberry/clementine salad (mix of on sale fruit in last week's sale and this week's)

Something lightish and yummy to celebrate spring.

Posted by: Nova Local at March 26, 2023 04:18 PM (exHjb)

33 >>They're tips. They've always been tips. You're not changing anything. You were ignorant of something and now you learned a different and better way to do it. You didn't "hack" anything, genius. You got a tip on how to do something better, the same way people 100 years ago got a tip on how to do things better.


WORD!
. . . and a lot of the time it's a "tip" that's been known/done for 100+years.

Posted by: Lizzy/i] at March 26, 2023 04:18 PM (EdLEa)

34 Pre-made cocktails are pretty meh.

Even the hipster "Barrel Aged Cocktail" affectation in some bars are sort of...eh. I think they taste flat and boring.

Barrel aging cocktails can work out well esp. if you use the same barrell for other cocktails.

F'rinstance, I made some barrel aged Manhattans with some Maraschino liqueur in the mix to give the aging process something to work with.

They were fine. But, then the magic really happened when I decided to age a batch of Negronis!
The Negroni went to a whole new level of deliciousness. That even you guys who whine like little girls over the "bitterness" of Campari could appreciate.

The reason I think is that nothing in the Negroni is particularly age so the wood and )@ really can do some work and it is wonderful indeed.

Then I decided to flip it back to aging Manhattans kind of using white dog and those were spectacular too. Almost a whole new cocktail with that frisson of bitterness and gin lacing through it.

TL/DR- I support the aging of cocktails. it's a fun way to get a whole new outfit out of old rags. So, to speak.

Posted by: naturalfake at March 26, 2023 04:19 PM (L1tQx)

35 I was out of Luxardo Maraschino Liqueur, so I went to the liquor store. $42 a bottle! That's getting into decent Scotch range.

Posted by: Archimedes at March 26, 2023 04:20 PM (eOEVl)

36 My daughter makes a grilled sandwich with goat cheese, mozarella, red pepper flakes and honey. Damn it's delicious.

Just about any cheese that can remotely melt makes a great grilled cheese sandwich. I’ve made feta grilled cheese sandwiches, and they’re awesome.

I will fire up the Weber (charcoal) grill just to make a cheese sandwich and get that smoked flavor to it.

Posted by: Stephen Price Blair at March 26, 2023 04:20 PM (EXyHK)

37 10 Speaking of cheese, I tried havarti for the first time this past week. It's not quite what I was expecting based upon the descriptions I read online but it's definitely not bad--particularly for the $1.80/lb price tag which had to have been an error in my favor. I look forward to noshing on a 10lb brick of it over the coming weeks.
Posted by: antisocial justice beatnik at March 26, 2023 04:07 PM (DTX3h)

That was a GREAT deal. My favorite way to use Harvarti was always with turkey - a turkey club or a turkey burger were just better with Havarti...

Posted by: Nova Local at March 26, 2023 04:20 PM (exHjb)

38
Pasta from pasta leaves pasta
You gotta have pasta if you wanna be with me

Posted by: Dr. Bone at March 26, 2023 04:21 PM (Jg7EG)

39 We use just a tablespoon or two of goat cheese to make any sauce creamy, where you might use yogurt or sour cream.

Posted by: San Franpsycho at March 26, 2023 04:21 PM (EZebt)

40 Never tried grilling on a grill a grilled cheese

Posted by: Skip at March 26, 2023 04:21 PM (xhxe8)

41 I posted this earlier in the week, but after getting more and more disgusted with how store-bought icing tastes I've moved completely to making my own. This is a really good recipe that requires no heating (unless you want to soften the butter, I guess), and is easy enough that your kids can make it. I would suggest not topping off the vanilla and keeping it just below level when measuring, because it's just a tad overpowering as recommended:

Quick and Almost-Professional Buttercream Icing

https://tinyurl.com/y69z9rdm

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:21 PM (w/UQv)

42 Strawberry/raspberry/clementine salad (mix of on sale fruit in last week's sale and this week's)

That sounds wonderful. Do you use a dressing or just mix the fruit together?

Posted by: jewells45 fuck cancer at March 26, 2023 04:21 PM (wagHN)

43 >>User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.


OMFG that is even more stupid than I imagined.
Does she not know where to buy FLOUR?!?!

Posted by: Lizzy/i] at March 26, 2023 04:22 PM (EdLEa)

44 15 Could have had a few things for supper but decided on pizza, peppers and pepperoni
Posted by: Skip at March 26, 2023 04:09 PM (xhxe

All together? Or did you stuff/wrap the pepperoni with the peppers and have cheese pizza...now that I mention that, it could be good, even sans dairy...

Posted by: Nova Local at March 26, 2023 04:22 PM (exHjb)

45 Back when I was going on Carnival cruises (3 goth, 3 hash), they had goat cheese pizza slices. Sooo good, especially after getting stoned on the Lido deck. Cheese is evidence of civilization.

Posted by: SFGoth at March 26, 2023 04:22 PM (KAi1n)

46 I have ranted before about the difficulty in finding reasonably small chickens for roasting. Not too long ago I could find a three+ pound chicken in most stores. Now? Not a chance. They are easily another full pound bigger, and I think that comes with a downside in tenderness and flavor.


Dead nuts on the money. I especially prefer the 3 lb models for doing Moroccan tagine dishes, etc. And yes, they've become unavailable.

Arrgghhh.

Posted by: Additional Blond Agent, STEM Guy at March 26, 2023 04:23 PM (ZSK0i)

47 If you like bananas or food history, I’ve scanned the 1950 Chiquita Banana’s Recipe Book and put it online (link in nic). Fun book and fun icon.

Happily, Chiquita remains proud of “Miss Chiquita”, though she’s no longer a banana.

Posted by: Stephen Price Blair at March 26, 2023 04:24 PM (EXyHK)

48 I make a mean grilled cheese, and have used who knows how many cheeses to experiment and enjoy. It's funny that I think I like plain old white-trash Kraft slices the most.

Two, with butter spread thin on both sides of both pieces of bread. Medium heat, remove when lightly golden.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:24 PM (w/UQv)

49 You can start with Feta if the idea of goat cheese makes you pause. Yeah, it's got a bit of gaminess, probably from the trace amounts of caproic acid in the goat milk.

At the grocery store near my apartment in Athens they sold feta from sheep's milk and goat's milk, as well as goat milk yogurt. Rich doesn't begin to describe it.

Posted by: Moki at March 26, 2023 04:24 PM (JrN/x)

50 I really dislike this modern approach to recipes where no one gives an amount of salt or pepper to add to dishes.

Folks, if you're preparing meats and cabbages and things like that, there NEEDS TO BE some base level of flavor added while cooking. Let the people who have concerns with salt leave theirs out. If you're preparing and posting recipes, say "1/2 teaspoon of salt" or some other amount.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:14 PM (w/UQv)

Amen, Daddy!

Posted by: Miley, okravangelist at March 26, 2023 04:24 PM (Mzdiz)

51 Happily, Chiquita remains proud of “Miss Chiquita”, though she’s no longer a banana.

What is she now? A tranny bananny?

Posted by: Archimedes at March 26, 2023 04:25 PM (eOEVl)

52 "Yeah...I'm a grumpy old fart, but DAMN IT! I want a tender chicken!"

Keep fucking that chicken.

(One of the best things ever said on TV news.)

Posted by: SFGoth at March 26, 2023 04:25 PM (KAi1n)

53 (de-lurks)

I'm finishing up the cornbeef and cabbage feast I made last week in the crockpot. This week, Spanish rice and Chorizo sausage in a skillet. I keep life simple.

(re-lurks)

Posted by: Puddleglum at March 26, 2023 04:25 PM (sAmhv)

54 Any hint of goat milk is rejected by my taste buds ... might try a small bit of Feta.

Posted by: illiniwek at March 26, 2023 04:25 PM (Cus5s)

55 Of most concern for health are naturally occurring toxins and environmental pollutants.

There's some fakery involved, for example, a lot of people expressing faddish food trends as medical issues, say the seemingly endless number of non-celiacs claiming they just can't abide gluten. But there's also gluttony and faggotry galore. If you eat too much of everything, then, yes, your tummy will ache, but, no, the rest of us don't really need to hear about every tummy ache you experience.

Posted by: bear with asymmetrical balls - an election is simply a festival for the majority at March 26, 2023 04:25 PM (KFhLj)

56 42 Strawberry/raspberry/clementine salad (mix of on sale fruit in last week's sale and this week's)

That sounds wonderful. Do you use a dressing or just mix the fruit together?
Posted by: jewells45 fuck cancer at March 26, 2023 04:21 PM (wagHN)

I just mixed the fruit. It's normally the "easy"/fresh part of the meal. I now have a teen daughter obsessed with having something fresh with every meal.

If I was gonna dress, it's always citrus and honey (sometimes with alcohol or vinegar, too). Even before allergies, I liked my fruits to shine, not the dressing. I mean, raspberries and strawberries are just spectacular on their own...and toss in a few fresh clementines and it's perfect - if I have them.

Posted by: Nova Local at March 26, 2023 04:26 PM (exHjb)

57 I will say that the goat cheese was better in France.

The butter too.

So, hie thee to France should you be a fan of goat cheese and or butter.

or oysters.

Posted by: naturalfake at March 26, 2023 04:26 PM (L1tQx)

58 I despise "life hacks"

They're tips. They've always been tips. You're not changing anything. You were ignorant of something and now you learned a different and better way to do it. You didn't "hack" anything, genius. You got a tip on how to do something better, the same way people 100 years ago got a tip on how to do things better.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:07 PM (w/UQv)

I'll take "Hints From Heloise" for 200, Alex!

Posted by: Miley, okravangelist at March 26, 2023 04:26 PM (Mzdiz)

59 43 >>User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.


OMFG that is even more stupid than I imagined.
Does she not know where to buy FLOUR?!?!
Posted by: Lizzy/i] at March 26, 2023 04:22 PM (EdLEa)

Maybe she's practicing for Chopped? I swear, those judges would be impressed...and no one else would be...

Posted by: Nova Local at March 26, 2023 04:27 PM (exHjb)

60 I mean, raspberries and strawberries are just spectacular on their own...and toss in a few fresh clementines and it's perfect - if I have them.

Very true!

Posted by: jewells45 fuck cancer at March 26, 2023 04:28 PM (wagHN)

61 What is she now? A tranny bananny?

Transformed into a woman in 1987, according to their Chiquita Story slide show at chiquita.com.

Posted by: Stephen Price Blair at March 26, 2023 04:28 PM (EXyHK)

62 Our seder is 50% dessert.

Posted by: San Franpsycho at March 26, 2023 04:17 PM (EZebt)

Okay, if she makes the macaroons they might be edible, but the Manischewitz ones are awful beyond compare!

Posted by: CharlieBrown'sDildo at March 26, 2023 04:28 PM (XIJ/X)

63 Re: food safety -- When my parents retired they took a year off to teach English in Nepal. Their host family had a farm, and the chickens lived above their room on the roof of the family house. The matriarch prepared dinner on the kitchen floor. Always lentils plus something green, and when money was tight, the green was clover from the yard. And given the outdoor bathroom and non-use of t.p., the hands that prepared dinner were not always spik-n-span IYKWIM. Mom was under 100lbs when they returned home from this adventure.

Yeah, please lecture us more about urban food-borne illnesses, WHO.

Posted by: Lizzy at March 26, 2023 04:29 PM (EdLEa)

64 53 (de-lurks)

I'm finishing up the cornbeef and cabbage feast I made last week in the crockpot. This week, Spanish rice and Chorizo sausage in a skillet. I keep life simple.

(re-lurks)
Posted by: Puddleglum at March 26, 2023 04:25 PM (sAmhv)

Simple is wonderful. Especially with food. Olive oil, salt, and pepper with practically any veg roasted will be very good. Add one matching herb after cooking, and folks will wonder how you did it...and you wonder how they haven't...

Posted by: Nova Local at March 26, 2023 04:29 PM (exHjb)

65 Would roasting a larger chicken at a bit lower temp for longer help it out? We've got a bunch of chicken thighs and I typically smoke them for about an hour then crank the heat up to crispen the skin up and finish them off. Nearly foolproof.

Posted by: Martini Farmer at March 26, 2023 04:11 PM (Q4IgG)

Have you thought about roasting them first at 300F, to render some of the fat, and then finishing them on the grill?

Posted by: Miley, okravangelist at March 26, 2023 04:30 PM (Mzdiz)

66 I make traditional 🍕 just like picture
Should go get started rolling out dough. Pulled it out a hour ago, easier room temperature.

Posted by: Skip at March 26, 2023 04:31 PM (xhxe8)

67 Swiss cheese doesn't work well melted
I'd go with yellow American or mild cheddar for grilled cheese

Posted by: DB - toasting the bread at March 26, 2023 04:31 PM (geLO8)

68 I discovered a way of roasting whole chicken at 300F for a longer time, up to 3 hours for a large bird (8 lbs or thereabouts). It's not rotisserie chicken, but it's close.

Posted by: Miley, okravangelist at March 26, 2023 04:32 PM (Mzdiz)

69 We do a chicken dish with goat cheese and sundried tomatoes stuffed under the skin, then roasted. Pretty good stuff.

Posted by: Martini Farmer at March 26, 2023 04:33 PM (Q4IgG)

70 >>They're tips. They've always been tips. You're not changing anything. You were ignorant of something and now you learned a different and better way to do it.


I love finding old cookbooks. I sent my niece a 1960's (IIRC) paperback copy of the Fannie Farmer cookbook last fall when she moved off-campus. There was a ton of valuable information it it, including how to safely handle raw chicken, 15+ pages on how to set up a grill and ways to grill various foods, and more. Sure, it lacked recipes for avacado toast and cardamom-infused everdangthingnowadays, but more helpful than most online "hacks."

Posted by: Lizzy at March 26, 2023 04:33 PM (EdLEa)

71 Swiss cheese doesn't work well melted
I'd go with yellow American or mild cheddar for grilled cheese
Posted by: DB - toasting the bread

I dunno. I like a slice of Swiss in with a slice of extra sharp cheddar and a slice of Monterey jack. Gooeyness in action.

Posted by: SFGoth at March 26, 2023 04:34 PM (KAi1n)

72 43 >>User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.


OMFG that is even more stupid than I imagined.
Does she not know where to buy FLOUR?!?!
Posted by: Lizzy/i] at March 26, 2023 04:22 PM (EdLEa)

Agreed. Also grossed out that she didn't remove her rings before making the 'dough'.

Posted by: jix at March 26, 2023 04:34 PM (DU7iZ)

73 Trump has STINKY GOAT'S BREATH

Posted by: Dorcus Blimeline at March 26, 2023 04:35 PM (PYJJG)

74 > Have you thought about roasting them first at 300F, to render some of the fat, and then finishing them on the grill?
__________

Yup. Mostly during the winter when I don't want to stand around outside when it's freaking cold.

Posted by: Martini Farmer at March 26, 2023 04:35 PM (Q4IgG)

75 garlic bread grilled cheese sandwich is good

Posted by: DB - toasting the bread at March 26, 2023 04:35 PM (geLO8)

76 Swiss cheese doesn't work well melted

Totally agree.

Posted by: Notorious BFD at March 26, 2023 04:35 PM (Xrfse)

77 Don't like goat cheese. Tried it and thought it tasted like what fog vomit looks like. Maybe I had bad cheese but it was disgusting.

Posted by: Megthered at March 26, 2023 04:36 PM (XAmx/)

78 A layer of thinly sliced apples in grilled cheese is tasty!

Posted by: Lizzy at March 26, 2023 04:37 PM (EdLEa)

79 I looked through the Passover desserts, and while we don't celebrate Passover, my girls have become really great at making macaroons. I actually always preferred them to macarons, even before I could no longer eat macarons. Lightened sweetened coconut, especially dipped or drizzled in dark chocolate, is just really good.

Posted by: Nova Local at March 26, 2023 04:37 PM (exHjb)

80 >>User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.

Everybody's so creative!

Posted by: Miley, okravangelist at March 26, 2023 04:37 PM (Mzdiz)

81 I like goat cheese once in a while.

All bottled cocktails I have ever tried tasted like over sweetened ass.

Most folks get sick from improperly handling, cooking and or storing their food or eating at fast food places 5 times a day and not washing their hands or any other body parts.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at March 26, 2023 04:37 PM (R/m4+)

82 hiya

Posted by: JT at March 26, 2023 04:37 PM (T4tVD)

83 >>>Of most concern for health are naturally occurring toxins and environmental pollutants.

>I find it amusing when people go batshit crazy over the mercury content in their food. I know a retirement age guy who refuses to drink a certain brand of beer because the FDA found traces of mercury back in the 1970s in the Rocky Mountain spring water.

Dude will die from a lightning strike before dies from mercury poisoning.

Posted by: Dr. Bone at March 26, 2023 04:38 PM (Jg7EG)

84 It's funny that I think I like plain old... Kraft slices the most.

Two, with butter mayonnaise spread thin on both sides of both pieces of bread. Medium heat, remove when lightly golden.
Posted by: Daddy,
-----------

FIFY

Posted by: olddog in mo at March 26, 2023 04:38 PM (ju2Fy)

85 Thanks for the hat tip, CBD !

Posted by: JT at March 26, 2023 04:38 PM (T4tVD)

86 Re: the old Fannie Farmer cookbooks.

My first personal cookbook--as opposed to using my mother's cookbooks--was a paperback Fannie Farmer paperback that I bought in the very early 1970s. I still use it today.

Posted by: Art Rondelet of Malmsey at March 26, 2023 04:38 PM (fTtFy)

87 Any hint of goat milk is rejected by my taste buds ... might try a small bit of Feta.

Posted by: illiniwek at March 26, 2023 04:25 PM (Cus5s)

It's great for body lotion!

Posted by: Miley, okravangelist at March 26, 2023 04:39 PM (Mzdiz)

88 User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.


OMFG that is even more stupid than I imagined.
Does she not know where to buy FLOUR?!?!
Posted by: Lizzy

The amount of intelligence in the Universe is fixed. The amount of ignorance however, is without end.

Posted by: Tonypete at March 26, 2023 04:40 PM (qoGsy)

89 57 I will say that the goat cheese was better in France.

Unpasteurized. The French like living cheese, Americans want dead cheese. At least TPTB.

Posted by: Miley, okravangelist at March 26, 2023 04:41 PM (Mzdiz)

90 We do grilled cheese sandwiches in a skillet. Buttered one side each, a piece of colbyjack, a piece of swiss and a kraft single. Gooey goodness.

Serve with tomato basil soup.

Posted by: Martini Farmer at March 26, 2023 04:42 PM (Q4IgG)

91 Dude will die from a lightning strike before dies from mercury poisoning.
Posted by: Dr. Bone

One Summer in college, I worked at a restaurant on Fisherman's Wharf. Being non-wait staff, I could have anything except crab and lobster (wait staff, who made more $, had limited options). For nearly 6 weeks, I was eating swordfish 5 nights a week. Then they cut me back to 4 for 2 more weeks. I now have a fantastic sense of temperature. OTOH, I'm curious about what all that quicksilver will eventually do to me.

Posted by: SFGoth at March 26, 2023 04:43 PM (KAi1n)

92 The amount of ignorance however, is without end.

Pretty much an undeniable truism, at this point.

Posted by: Notorious BFD at March 26, 2023 04:44 PM (Xrfse)

93 and I finally figured out how to cook a chicken breast just right

Posted by: DB - toasting the bread at March 26, 2023 04:44 PM (geLO8)

94 One Summer in college, I worked at a restaurant on Fisherman's Wharf. Being non-wait staff, I could have anything except crab and lobster (wait staff, who made more $, had limited options). For nearly 6 weeks, I was eating swordfish 5 nights a week. Then they cut me back to 4 for 2 more weeks. I now have a fantastic sense of temperature. OTOH, I'm curious about what all that quicksilver will eventually do to me.
Posted by: SFGoth at March 26, 2023 04:43 PM (KAi1n)


Don't worry about the mercury. All the parasites absorb it for you.

Posted by: naturalfake at March 26, 2023 04:45 PM (L1tQx)

95 All bottled cocktails I have ever tried tasted like over sweetened ass.

I find that Cardamom bitters add a delicious zing to ass.

Posted by: Archimedes at March 26, 2023 04:46 PM (eOEVl)

96 >>I still use it today.


First published in 1896 and still a great resource!

Posted by: Lizzy at March 26, 2023 04:46 PM (EdLEa)

97 and I tried that thing where you beat the yolk and white separately, then recombine them-
makes for fluffy omelet, but you really have to be into beating those egg whites for it to work

gotta beat em to a froth

Posted by: DB - toasting the bread at March 26, 2023 04:46 PM (geLO8)

98 There is that interesting property of pasta where consumption following refrigeration and re-heating significantly reduces the blood glucose and insulin responses vice consumption immediately after cooking. I guess that kinda fits into the LYF HAX category or something.

Posted by: antisocial justice beatnik at March 26, 2023 04:47 PM (DTX3h)

99 Was having a discussion with the fam at my Church's Fish Fry Lenten dinner Friday. How much is too much? My teen girl hated the dinner b/c there was no fresh food...at all. She didn't care how everything was cooked (which, admittedly, was not the greatest, per my spouse - when you dump everything in the same peanut oil, something is gonna suffer). But would a dinner of fried cod, fried hushpuppies, fried french fries (all 3 in peanut oil), stouffer's mac and cheese, and premade coleslaw be appealing or off-putting? And what would make it better?

Posted by: Nova Local at March 26, 2023 04:49 PM (exHjb)

100 Happy to see I am not a outlier on goat cheese

Posted by: Skip at March 26, 2023 04:50 PM (xhxe8)

101 We can't haz good cheese.

Posted by: Miley, okravangelist at March 26, 2023 04:51 PM (Mzdiz)

102 gotta sous vide that shit

Posted by: ghost of hallelujah at March 26, 2023 04:52 PM (sJHOI)

103 Two, with butter mayonnaise spread thin on both sides of both pieces of bread.

-

I've made it with mayonnaise before, and would again if I didn't have butter, but I definitely wouldn't want it on the inside where it's not acting as a browning agent.

Life hack!!! Spray fats like I Can't believe it's not butter pump bottles are great for grilled cheese sandwich making. Pam and other sprays work but they give it more a toast texture vs the decadent browned butter exterior.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:52 PM (QGxS/)

104 But would a dinner of fried cod, fried hushpuppies, fried french fries (all 3 in peanut oil), stouffer's mac and cheese, and premade coleslaw be appealing or off-putting? And what would make it better?

Posted by: Nova Local

I wouldn't make a regular thing of it, but it'd be ok. It's essentially a fish-and-chips meal. To me, the biggest question is the consistency of the cole slaw. Too runny or too dry, both are bad. What would make it better? Well..., a pre-meal bong hit would definitely have me diving in.

Posted by: SFGoth at March 26, 2023 04:53 PM (KAi1n)

105 First published in 1896 and still a great resource
-

I found a great cookbook at a book sale recently. I don't remember the exact name, but it's something like "favorite home economics recipes"

No joke, it's really good. Easy stuff kids can help with or make themselves, and fairly traditional dishes that are going to be pretty good and liked by almost everyone.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 04:55 PM (QGxS/)

106 "My word as a dildo" at least as much gravitas and sobriety as a Biden.

Posted by: sven at March 26, 2023 04:55 PM (Lzpvj)

107 I finally figured out how to cook a chicken breast just right

Posted by: DB - toasting the bread at March 26, 2023 04:44 PM (geLO

Sous Vide! 150 degrees for about two hours.

Posted by: CharlieBrown'sDildo at March 26, 2023 04:55 PM (XIJ/X)

108 The Kwanzaa cake video at the bottom of the past "hack" never gets old, lol!

Posted by: Lizzy at March 26, 2023 04:56 PM (EdLEa)

109 Making Thai Green Curry w/ chicken tonight. Would love to make it w/ shrimp but, alas, son has shellfish allergy.

Went to the Asian grocery yesterday and all my authentic ingredients, particularly Thai basil - which comes straight from heaven.

Posted by: ghost of hallelujah at March 26, 2023 04:56 PM (sJHOI)

110 I used to beat eggs with a fork but they come out so much better if you use a whisk.

Posted by: gourmand du jour loves spreadable goat cheese at March 26, 2023 04:57 PM (jTmQV)

111
I wouldn't make a regular thing of it, but it'd be ok. It's essentially a fish-and-chips meal. To me, the biggest question is the consistency of the cole slaw. Too runny or too dry, both are bad. What would make it better? Well..., a pre-meal bong hit would definitely have me diving in.
Posted by: SFGoth at March 26, 2023 04:53 PM (KAi1n)

It's a very sweet, premade coleslaw bought from a restaurant supply or Costco (b/c I saw the tub and it was enormous). My teen also refused to eat it b/c of the sweetness - did I tell you she's on a "reduce sugar" kick, too. Fresh and lower sugar - which I guess some teen girls do get into (not my 1st girl, though)...

Posted by: Nova Local at March 26, 2023 04:57 PM (exHjb)

112 We can't haz good cheese.

Posted by: Miley, okravangelist at March 26, 2023 04:51 PM (Mzdiz)

There are plenty of good American cheeses, but they are regional.

Raw milk cheeses are certainly delicious, but there is an increased risk of food-borne illness.

But...that should be our choice to make...not the hacks at the FDA and the Department of Agriculture.

Posted by: CharlieBrown'sDildo at March 26, 2023 04:58 PM (XIJ/X)

113 I used to beat eggs with a fork but they come out so much better if you use a whisk.

Posted by: gourmand du jour loves spreadable goat cheese at March 26, 2023 04:57 PM (jTmQV)

Try a blender! The texture is weird but good.

Posted by: CharlieBrown'sDildo at March 26, 2023 04:58 PM (XIJ/X)

114 >>I found a great cookbook at a book sale recently. I don't remember the exact name, but it's something like "favorite home economics recipes"

No joke, it's really good. Easy stuff kids can help with or make themselves, and fairly traditional dishes that are going to be pretty good and liked by almost everyone.


Very cool! Great way to find simple recipes with easily found ingredients - and it can also transport to another era (especially those 70's era cookbooks w/the crazy casseroles and jello molds).

Posted by: Lizzy at March 26, 2023 04:59 PM (EdLEa)

115 "Yeah, please lecture us more about urban food-borne illnesses, WHO." Posted by: Lizzy

and yet some of those culture have (relatively) long life spans. It MAY be that having a healthy biome in the stomach fends off a lot of disease, and maybe even leads to many other positive life outcomes.

The overuse of antibiotics has (perhaps) altered our microbiomes in harmful ways. And considering the current bioweapon efforts, maybe a healthy gut is essential. I still have not heard why The West seemed more vulnerable to Covid ... but certainly simple things like clean water would help the third world.

Posted by: illiniwek at March 26, 2023 04:59 PM (Cus5s)

116 hubs used to really enjoy a grilled cheddar and blue cheese sandwich on pumpernickel bread with a bowl of tomato soup in the fall during football season. Back in the good old days.

Posted by: Debby Doberman Schultz at March 26, 2023 05:00 PM (a4EWo)

117 I used to beat eggs with a fork but they come out so much better if you use a whisk.
Posted by: gourmand du jour

Even better if you add "y" or "ey" to your whisk.

Posted by: SFGoth at March 26, 2023 05:01 PM (KAi1n)

118 "My teen also refused to eat it b/c of the sweetness - did I tell you she's on a "reduce sugar" kick, too"

Good for her!

Posted by: SFGoth at March 26, 2023 05:01 PM (KAi1n)

119 LOL, I don't even own a blender. It's all hand tools around here. Same in the garage, no power tools.
Did I mention I live in a small house? I have to go outside to change my mind...

Posted by: gourmand du jour loves spreadable goat cheese at March 26, 2023 05:02 PM (jTmQV)

120 Bigger chickens make better fried chicken drumsticks, IMHO!

Posted by: Chairman LMAO at March 26, 2023 05:02 PM (ssESX)

121 117 I used to beat eggs with a fork but they come out so much better if you use a whisk.
Posted by: gourmand du jour

Even better if you add "y" or "ey" to your whisk.
Posted by: SFGoth at March 26, 2023 05:01 PM (KAi1n)

If you have eggs and whiskey, isn't this the month to make a whiskey cake?

Posted by: Nova Local at March 26, 2023 05:02 PM (exHjb)

122 Making homemade pizza by rights you should use plain tomato sauce, I had leftover spaghetti and had to use it.
But stone and corn meal as a lubricant is also important

Posted by: Skip at March 26, 2023 05:02 PM (xhxe8)

123 "@foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips."

It is so simple though, throw the whole box into the blender ... fresh cardboard adds fiber.

Posted by: illiniwek at March 26, 2023 05:02 PM (Cus5s)

124 And to wrap whiskey cake back to Sandra Lee, I was surprised that the base cake (that is passed around Churches for bakers to make) does start from a boxed cake mix...

Posted by: Nova Local at March 26, 2023 05:03 PM (exHjb)

125 Clemson University makes a good blue cheese. They win awards with it at competitions pretty regularly. Worth trying if you come across it.

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 05:03 PM (n9KGe)

126 User @foodsfuns3 shows the revolutionary method of making your own “fresh” pasta by taking boxed pasta, pulverizing it into a powder in the blender, adding an egg, rolling it out, and cutting it into larger strips.


OMFG that is even more stupid than I imagined.
Does she not know where to buy FLOUR?!?!
Posted by: Lizzy

The amount of intelligence in the Universe is fixed. The amount of ignorance however, is without end.

Posted by: Tonypete at March 26, 2023 04:40 PM


The Universe will die a heat death eventually but stupid shall live on.

Posted by: Mister Scott (Formerly GWS) at March 26, 2023 05:05 PM (ncXxy)

127 >>and yet some of those culture have (relatively) long life spans. It MAY be that having a healthy biome in the stomach fends off a lot of disease, and maybe even leads to many other positive life outcomes.


Also have to factor in how processed US food is, and the crazy chemicals and high fructose corn syrup found in almost everything. It will get worse with fake meat and dairy.

It's a complex issue that goes to some uncomfortable places for each culture (e.g., dirty hands and nutrient poor in Nepal vs. overprocessed, calorie-laden, over consumption in US)., but it's not really "climate change" that makes food unsafe or unhealthy.

Posted by: Lizzy at March 26, 2023 05:05 PM (EdLEa)

128 I haz a sad.

My old BBQ grill died and I'm unable to use my new one becuz-

I'm experiencing a frisson of covid.

So, boooo! all the way around.

Posted by: naturalfake at March 26, 2023 05:06 PM (L1tQx)

129 Just enjoyed a generous slice of cheddar, with a pear and chips. Then I snuck the last piece of Mrs D's tiramisu.
Yum!

Cigar time!

Posted by: Diogenes at March 26, 2023 05:06 PM (anj39)

130 64 53
Simple is wonderful. Especially with food. Olive oil, salt, and pepper with practically any veg roasted will be very good. Add one matching herb after cooking, and folks will wonder how you did it...and you wonder how they haven't...
Posted by: Nova Local at March 26, 2023 04:29 PM (exHjb)


Mrs IMG has been having trouble with shopping (got a bad knee problem) so has been doing lots of online grocery ordering with home delivery. Kinda starting to remind me of the Euro habit of buying some dinner ingredients on the way home from work.

Part of that was a flood of trial offers for the "kit meals", so she did those. In most of those recipes, fresh veggies are roasted at 425 for 20 min or so after being tossed in oil, salt, and pepper.

Most are 30 min or less time in the kitchen. Easy and tasty and of course, you have handy recipe cards.

I think they are a pretty good way for young folks to learn some decent cooking. Trial offers were basically a week of dinners for shipping cost.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 05:07 PM (8C7+r)

131 I've had deep fried goat cheese croutons in salads while visiting Charleston. Incredible tastiness!

Posted by: CheapTalk's Wife at March 26, 2023 05:08 PM (XQnJx)

132 I don't bother with light and fluffy eggs, I put in maybe some avocado or vegies and heat them first, then add eggs and stir with spatula ... flip when firm enough and put cheese on ... cover to melt ... that's all. Fewer things to wash.

Bacon in another pan first, with my new bacon press to avoid splatter and cook it more evenly, and flat. ... Love that press, cooks things faster.

Posted by: illiniwek at March 26, 2023 05:09 PM (Cus5s)

133 @123 I microwave my bacon, then save the fat to cook my eggs in.

Posted by: Chairman LMAO at March 26, 2023 05:11 PM (ssESX)

134 125 Clemson University makes a good blue cheese. They win awards with it at competitions pretty regularly. Worth trying if you come across it.
Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 05:03 PM (n9KGe)


I would also invite the Horde to the Washington State University web site and look up Ferdinands. The Cougar Gold cheese is world famous. And rumor has it Bluebell uses it in her mac-n-cheese, and, it makes a kick ass fondue.

Posted by: Diogenes at March 26, 2023 05:12 PM (anj39)

135 I mean to @132.

Posted by: Chairman LMAO at March 26, 2023 05:12 PM (ssESX)

136 Toxins; I don't know which is worse, a methhead who is a strict vegan or a vegan who regularly eats GMOs.

Posted by: Dr. Bone at March 26, 2023 05:13 PM (Jg7EG)

137 @134 So do you... fondue?

Posted by: Chairman LMAO at March 26, 2023 05:13 PM (ssESX)

138 > Cigar time!
________

Awesome. What kind? I had an Oliva Serie G Maduro this afternoon.

Posted by: Martini Farmer at March 26, 2023 05:13 PM (Q4IgG)

139 I have a number of cookbooks from my Grammi that were put out by her, and a number of other local, churches from the 20s-30s.

Some of the recipes are difficult to follow exactly as the directions state "Bake until done" or "sweep out the oven" (scrape out the wood ashes), etc. Or, they make reference to brands of ingredients long out of business, or from local suppliers.

The results are very good once I figure it out but it takes some head scratching.

Posted by: Tonypete at March 26, 2023 05:14 PM (qoGsy)

140 {{DDS}}!!

Posted by: jewells45 fuck cancer at March 26, 2023 05:14 PM (wagHN)

141 Washington State University web site and look up Ferdinands. The Cougar Gold cheese is world famous.
-

Thanks, never seen it down here in the South but will keep my eyes open

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 05:14 PM (n9KGe)

142 @134 So do you... fondue?
Posted by: Chairman LMAO at March 26, 2023 05:13 PM (ssESX)


Nice CPT A reference!

Posted by: Diogenes at March 26, 2023 05:15 PM (anj39)

143 But stone and corn meal as a lubricant is also important

Posted by: Skip at March 26, 2023 05:02 PM (xhxe

I got sick of my pizza stone cracking. So I bought a steel, and it is fantastic!

I'll bet you could find something to modify on one of your job sites. 1/4" or 3/16" steel with a smoothed edge would work perfectly.

Posted by: CharlieBrown'sDildo at March 26, 2023 05:15 PM (XIJ/X)

144 141 Washington State University web site and look up Ferdinands. The Cougar Gold cheese is world famous.
-

Thanks, never seen it down here in the South but will keep my eyes open
Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 05:14 PM (n9KGe)


Good News: they ship anywhere
Bad News: it's gotten pricy

Posted by: Diogenes at March 26, 2023 05:16 PM (anj39)

145 The results are very good once I figure it out but it takes some head scratching.

Posted by: Tonypete at March 26, 2023 05:14 PM (qoGsy)

That sounds like loads of fun. Maybe send me one of the weirder ones along with your commentary?

Posted by: CharlieBrown'sDildo at March 26, 2023 05:16 PM (XIJ/X)

146 Good News: they ship anywhere
Bad News: it's gotten pricy

Posted by: Diogenes at March 26, 2023 05:16 PM (anj39)

I have one in the refrigerator, but I am going to be very careful with whom I share it...it's called "gold" for a reason!

Posted by: CharlieBrown'sDildo at March 26, 2023 05:17 PM (XIJ/X)

147 Good evening, horde!

Just got here...back to the top to see what we're talking about.

Posted by: Dash my lace wigs! at March 26, 2023 05:18 PM (OX9vb)

148 a pre-meal bong hit would definitely have me diving in.
Posted by: SFGoth

I'm sure NoVaLocal's children would be surprised if she broke out a bong and passed it around before a KoC fish fry in Lent!

Posted by: AZ deplorable moron at March 26, 2023 05:18 PM (S4nmY)

149 "It's a complex issue that goes to some uncomfortable places for each culture (e.g., dirty hands and nutrient poor in Nepal vs. overprocessed, calorie-laden, over consumption in US)., but it's not really "climate change" that makes food unsafe or unhealthy." Posted by: Lizzy

yeah ... the food pyramid and a lot of advice sometimes makes me think "they have been trying to reduce our population" for a long time. A lot of food science produced safe processes that kept food safe. We see more death from "organic lettuce" because it was not kept safe.

But the sugars and carbs, cheap food to fatten us, and then addicting all kids to their computer games and phones was perhaps the final assault. The fentanyl and worse are what they are using to kill us now ... there are answers, but an uphill battle against evil.

Posted by: illiniwek at March 26, 2023 05:20 PM (Cus5s)

150 148 a pre-meal bong hit would definitely have me diving in.
Posted by: SFGoth

I'm sure NoVaLocal's children would be surprised if she broke out a bong and passed it around before a KoC fish fry in Lent!
Posted by: AZ deplorable moron at March 26, 2023 05:18 PM (S4nmY)

There would be a lot of surprise...by a lot of people!

Posted by: Nova Local at March 26, 2023 05:20 PM (exHjb)

151 My mom wrote out her recipes on 3x5 cards and the grandkids have copied them and shared them with their cousins as they have moved out on their own.

Every once in a while we get a call for some help either readying mom's writing or "what is Oleo"?
All my sibs love that call!

Posted by: AZ deplorable moron at March 26, 2023 05:22 PM (S4nmY)

152 yeah ... the food pyramid and a lot of advice sometimes makes me think "they have been trying to reduce our population" for a long time. A lot of food science produced safe processes that kept food safe. We see more death from "organic lettuce" because it was not kept safe.

Posted by: illiniwek at March 26, 2023 05:20 PM (Cus5s)

I think "stupid and arrogant" explains it pretty well.

Posted by: CharlieBrown'sDildo at March 26, 2023 05:24 PM (XIJ/X)

153 {{jewells}}, been thinking of you a lot, I need to pick up the phone and give you a buzz this week, after I get the taxes done.

CBD, I gave my son a baking steel for Christmas and he absolutely loves it. I have sampled a few of his pizzas and they are yummy.

Posted by: Debby Doberman Schultz at March 26, 2023 05:24 PM (a4EWo)

154 6 Why on earth would you drink premixed cocktails? Cocktails are like the tea ceremony in Japan; preparing them is a ritual, and a highly enjoyable part of drinking in its own right.
Posted by: Archimedes at March 26, 2023 04:05 PM (eOEVl)

I do not make cocktails--don't drink them in general, but I agree with this from the consumption side. I love it when someone makes a cocktail for me. My son-in-law makes good cocktails, and I would be remiss if I didn't mention naturalfake's great cocktails at the TXMoMe. Enjoyed them thoroughly, and I appreciated the thought and skill required to make them great.

Posted by: Dash my lace wigs! at March 26, 2023 05:24 PM (OX9vb)

155 My favorite salad is mixed greens, avocado, cherry tomatoes, sliced cucumber with a vinaigrette made from Blood orange EVOO, mango fruit vinegar, sweet and hot mustard(instead of honey). I fill it out with regular EVOO and a touch of balsamic. Cut a mandarin in half and squeeze the juice into the vinaigrette. Shake well. Shake some goat cheese on top and dried cranberries. Hrothgar suggested blueberries and they work too.
Can top with cold shrimp, or leftover steak or pork.
My favorite summer dinner.

Posted by: Sharon(willow's apprentice) at March 26, 2023 05:26 PM (Y+l9t)

156 DDS, sounds good! Looking forward to it.

Posted by: jewells45 fuck cancer at March 26, 2023 05:27 PM (wagHN)

157 20 I usually have different block cheese and Havarti is one, Asiago often too.
Posted by: Skip at March 26, 2023 04:11 PM (xhxe


Long ago as a paratrooper in Italy, we did our winter training in Asiago. I had a conversion. Always have a brick or a wedge on hand.

Shopping in a grocery in Mennonite land next county over, the deli counter had on sale Land o Lake blend of American Cheddar and Asiago. Now, it's one of those rectangle logs, but I was surprised at the flavor. Definitely an ingredient for grilled cheese. Actual name is "Italian Blend"

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 05:28 PM (8C7+r)

158 >> The results are very good once I figure it out but it takes some head scratching.


Heh, right?
Looking at my grandmother's recipes, the challenges are vague things like "cook in medium heat until done" (350F oven) and "1 can of [whatever]" when the manufacturers have been slowly reducing the amount of food provided in cans/packages.

Posted by: Lizzy at March 26, 2023 05:28 PM (EdLEa)

159 Good News: they ship anywhere
Bad News: it's gotten pricy
Posted by: Diogenes


--

I tend to not mail order that kind of stuff because I've got teenagers and food often disappears within the hour of it crossing the threshold unless I make a note on it not to eat it because I'm going to use it to prepare a dish. I'm probably missing out on a lot of really great things, but I don't think I've got the palate to distinguish one fancy whatever from the other. That said, if I see said fancy thing in the store (like the Clemson cheese) and it's only a dollar or two more than the Ol Roy cheese, I'll splurge and buy it.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:28 PM (5lbKt)

160 133 @123 I microwave my bacon, then save the fat to cook my eggs in.
Posted by: Chairman LMAO at March 26, 2023 05:11 PM (ssESX)


Back when I ate bacon regularly (pre-coofdemic) I would strain and refrigerate the bacon grease for cooking. I still have a bunch of it in sealed in a few mason jars in the back of my fridge but it's obviously years old. I'd feel dirty dumping such a potentially valuable commodity particularly given the acceleration into burning times but I'm guessing it's oxidized at this point.

Posted by: antisocial justice beatnik at March 26, 2023 05:29 PM (DTX3h)

161 Funny you should start off with goat cheese, CBD. I had some friends over for dinner at the Fortress of Legal Solitude last night, and dessert was fruit, cheese, and good chocolate. I was surprised at how much their kids enjoyed the goat cheese (admittedly, we're all Greek, and they love feta). I also introduced them all to extra-aged Gouda as well, which was devoured and proclaimed a favorite.

Posted by: RedMindBlueState at March 26, 2023 05:29 PM (Wnv9h)

162 Speaking of, that "disappear immediately" has been one of the biggest challenges to teach my kids.

Don't eat the pepperoni as a snack, because I can show you how to make a pizza and have two or more meals using the pepperoni. Eat an apple instead and prepare two or more meals using what you think are snacks.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:30 PM (5lbKt)

163 CBD, I gave my son a baking steel for Christmas and he absolutely loves it. I have sampled a few of his pizzas and they are yummy.

Posted by: Debby Doberman Schultz at March 26, 2023 05:24 PM (a4EWo)

Aside from the weight they are better for the home cook than the stones that seem to break every six months.

Posted by: CharlieBrown'sDildo at March 26, 2023 05:30 PM (XIJ/X)

164 The no-joke sell pre-packaged bacon grease next to the Crisco in stores now. Probably to people who buy and prepare bacon regularly.

I hate this timeline.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:31 PM (5lbKt)

165 I tend to not mail order that kind of stuff because I've got teenagers and food often disappears within the hour of it crossing the threshold unless I make a note on it not to eat it because I'm going to use it to prepare a dish.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:28 PM (5lbKt)

Someone understands!

Posted by: Nova Local at March 26, 2023 05:32 PM (exHjb)

166 I also introduced them all to extra-aged Gouda as well, which was devoured and proclaimed a favorite.

Posted by: RedMindBlueState at March 26, 2023 05:29 PM (Wnv9h)

There are some excellent Goudas out there, but they are overwhelmed by the commodity stuff.

Posted by: CharlieBrown'sDildo at March 26, 2023 05:33 PM (XIJ/X)

167 Years ago when my boys were little and my Goddaughter was prolly 10, I took them all to a church potluck after Mass. she announced, quite loudly, that she didn't like any of the food there and she wanted something to eat.

I didn't offer to take her anywhere for at least five years. Then she asked me why she never got invited to stay for dinner or go out for meals with us. I told her why. She was mortified.

She is now a beautiful young lady getting her masters degree and will be a physical therapist.

Posted by: nurse ratched at March 26, 2023 05:34 PM (U2p+3)

168 I had the hamburger helper cheeseburger today. Not as good as the lasagna. I'll do the Chilli Mac later in the week and the Beef Stroganoff after that.

Fine Dining

Posted by: polynikes at March 26, 2023 05:34 PM (IhbYA)

169 "Why on earth would you drink premixed cocktails? Cocktails are like the tea ceremony in Japan; preparing them is a ritual, and a highly enjoyable part of drinking in its own right. "


Watershed's premixed Old Fashioned is pretty tasty.


Posted by: Tuna at March 26, 2023 05:35 PM (gLRfa)

170 That sounds like loads of fun. Maybe send me one of the weirder ones along with your commentary?
Posted by: CharlieBrown'sDildo

CBD - I'll do that. For now though, how about this:

Home Made Noodles
2 eggs
1 eggshell water (use 1/2 eggshell to 1 egg)
enough flour to roll
Slice to desired thickness and dry.

Uh, Mrs. Wetzel, kind of got bogged down in the details, don't you think? LOL

Posted by: Tonypete at March 26, 2023 05:35 PM (qoGsy)

171
Food thread so dinner was three layers of flounder with white wine and butter interspersed. An Aldi's preparation of spaghetti and clam sauce with white wine. I added more white wine. Aldi's 'California' vegetables which needed some butter. And white wine.

After about a five mile walk today I may need some additional nourishment in the chocolate realm. I am pissed about something that I might bring up.

Posted by: Divide by Zero at March 26, 2023 05:36 PM (enJYY)

172 There are some excellent Goudas out there, but they are overwhelmed by the commodity stuff.
Posted by: CharlieBrown'sDildo at March 26, 2023 05:33 PM


This is true. The stuff in The Hauge was delish.

Posted by: RedMindBlueState at March 26, 2023 05:37 PM (Wnv9h)

173 Oh, and if anyone hasn't noticed my namefield, my oldest asked me that when we were making breakfast recently.

We did an image search for a muffin package from the 80s and I had her compare the product weight of it to the one we were making that morning that we'd paid nearly $2 for.

It's terrifying to realize how far we've fallen in one generation.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:37 PM (5lbKt)

174 167 Years ago when my boys were little and my Goddaughter was prolly 10, I took them all to a church potluck after Mass. she announced, quite loudly, that she didn't like any of the food there and she wanted something to eat.

I didn't offer to take her anywhere for at least five years. Then she asked me why she never got invited to stay for dinner or go out for meals with us. I told her why. She was mortified.

Posted by: nurse ratched at March 26, 2023 05:34 PM (U2p+3)

Thankfully, we have raised the kids with a family acronym for how to handle things that shouldn't be discussed "in public", so all she did was eat half the food and push it around til her brothers offered to finish (b/c they are boys, and even though they didn't love it, they wanted more - yes, growth spurts are happening for one)...

My spouse and I knew we needed it when we took our 1st cruise (and I was pregnant with #1), and I passed on drinking alcohol at a show. A precocious 6 year old boy piped up in front of his dad and said "my dad doesn't drink, either, b/c he's in AA"...so we knew we needed a kid signal.

Posted by: Nova Local at March 26, 2023 05:40 PM (exHjb)

175 Our pizza stone is 20 years old at least. Never soak it

Posted by: Skip at March 26, 2023 05:40 PM (xhxe8)

176 I like goat cheese but it isn't for everyone. My cousin and her husband kept goats while their kids were growing up and that is the milk they drank every day. One of them told me that if I hadn't had fresh, warm goat's milk on my cereal in the morning I hadn't lived and another said goat cheese tastes like gnawing on a goat's ear.

Posted by: huerfano at March 26, 2023 05:40 PM (dTFZY)

177 168 I had the hamburger helper cheeseburger today. Not as good as the lasagna. I'll do the Chilli Mac later in the week and the Beef Stroganoff after that.

Fine Dining
Posted by: polynikes at March 26, 2023 05:34 PM (IhbYA)

Or Horde tasting experiment data after last week's food thread!

Posted by: Nova Local at March 26, 2023 05:41 PM (exHjb)

178 Off to training union (anyone else remember when some regional evening church services were called that?).

Y'all have fun.

Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:41 PM (5lbKt)

179 It has to be used ever week. Wife makes bread often on it

Posted by: Skip at March 26, 2023 05:41 PM (xhxe8)

180 Home Made Noodles
2 eggs
1 eggshell water (use 1/2 eggshell to 1 egg)
enough flour to roll
Slice to desired thickness and dry.

Posted by: Tonypete at March 26, 2023 05:35 PM (qoGsy)

What, no salt??

My "recipe," which is not written anywhere, but copied from Mom's loving instruction: 3 eggs, beat in a bowl, add about 1/2 teaspoon of salt, add about two cups of flour, mix it all up and roll it out and cut in chunks or strips, however you like your noodles. Cook in the broth for at least 20 minutes.

That was for a family of seven.

Posted by: Dash my lace wigs! at March 26, 2023 05:42 PM (OX9vb)

181 "...goat cheese tastes like gnawing on a goat's ear."

For some reason I just can't stomach goat cheese. I know I should like it as I can't name another cheese I don't like but nope just can't do it.

Posted by: Tuna at March 26, 2023 05:44 PM (gLRfa)

182 173 Oh, and if anyone hasn't noticed my namefield, my oldest asked me that when we were making breakfast recently.

We did an image search for a muffin package from the 80s and I had her compare the product weight of it to the one we were making that morning that we'd paid nearly $2 for.

It's terrifying to realize how far we've fallen in one generation.
Posted by: Daddy, why do muffin pans have 12 spaces instead of five? at March 26, 2023 05:37 PM (5lbKt)

I had to make a birthday cake this week. A container of icing no longer frosts a 9 inch 2 layer cake, even if you're only doing a thin layer - it's 1.5 containers minimum...and that's b/c I don't like frosting much.

Normally I always do a different spread in the middle, but kid wanted chocolate, chocolate, dark chocolate...so we had cake crumbs and allergy chocolate chips in the middle, but still needed frosting.

The cake crumbs was his idea since I had to trim the cakes...and it worked...

Posted by: Nova Local at March 26, 2023 05:45 PM (exHjb)

183 I'm thinking my dislike of goat cheese may be a genetic thing? Like cilantro tastes like soap to me.

Posted by: Tuna at March 26, 2023 05:47 PM (gLRfa)

184 We raised goats when I was growing up. I agree with the opinion that the milk tastes like gnawing on a goat's ear. I don't care for goat milk, goat butter, goat cheese, goat meat...

But baby goats are good entertainment!

Posted by: Dash my lace wigs! at March 26, 2023 05:47 PM (OX9vb)

185 For some reason I just can't stomach goat cheese. I know I should like it as I can't name another cheese I don't like but nope just can't do it.

Posted by: Tuna at March 26, 2023 05:44 PM (gLRfa)

I am assuming that you actually tried it.

If you gave it a fair try, then that's fine. I think bananas are disgusting, but I have real-world experience with them.

It's people who refuse to try food that make me reach for my baseball bat.

Posted by: CharlieBrown'sDildo at March 26, 2023 05:48 PM (XIJ/X)

186 But baby goats are good entertainment!
Posted by: Dash my lace wigs! at March 26, 2023 05:47 PM


They taste good, too.

Posted by: RedMindBlueState at March 26, 2023 05:49 PM (Wnv9h)

187 183 I'm thinking my dislike of goat cheese may be a genetic thing? Like cilantro tastes like soap to me.
Posted by: Tuna at March 26, 2023 05:47 PM (gLRfa)

I hate cilantro but love goat cheese

Posted by: It's me donna at March 26, 2023 05:49 PM (bs+z0)

188 "I am assuming that you actually tried it. "

Yep tried it straight, on pizza, in cheese balls, etc. Just something about the taste.

Posted by: Tuna at March 26, 2023 05:50 PM (gLRfa)

189 One of favorite things to do when my folks lived in Vermont was to check out the local cheese makers. And Vermont has a bunch of them.

I like me some cheese.

Posted by: JackStraw at March 26, 2023 05:50 PM (ZLI7S)

190 Tonight we are taking MiL out for Turkish food. She has a cast-iron stomach and eats anything.

Posted by: San Franpsycho at March 26, 2023 05:50 PM (EZebt)

191 I like me some cheese.
Posted by: JackStraw at March 26, 2023 05:50 PM


I'm a total mouse when it comes to cheese. Love the stuff.

Posted by: RedMindBlueState at March 26, 2023 05:51 PM (Wnv9h)

192 Cheese, Gromit!

Posted by: Wallace at March 26, 2023 05:52 PM (PiwSw)

193 makes for fluffy omelet, but you really have to be into beating those egg whites for it to work

gotta beat em to a froth
Posted by: DB


Hand blender goes WHRRRRRRRR~

Posted by: weft cut-loop at March 26, 2023 05:52 PM (jzzG8)

194 Love cheese. One of my favorites is gruyere. On another topic, this morning I treated myself for breakfast. Went to a bagel place close to me and had a toasted everything bagel with cream cheese, lox and onion. What a wonderful flavor!!

Posted by: Scuba_Dude at March 26, 2023 05:52 PM (fe7in)

195 When I was a younger lad, all whole birds were 3-3.5 lbs. We have been arguing around here whether it was the growth hormones or the selective breeding. I insist it was mostly breeding whereas the brighter half believes it was the hormones.

Posted by: BlindButch at March 26, 2023 05:54 PM (q+hVn)

196 I had the hamburger helper cheeseburger today. Not as good as the lasagna. I'll do the Chilli Mac later in the week and the Beef Stroganoff after that.

Fine Dining
Posted by: polynikes at March 26, 2023 05:34 PM (IhbYA)
===
When I was in gradual school I ate a lot of Hamburger Helper sans the hamburger. Mrs. F. came to live with me during my last months there and will still tell anyone today who will listen how awful it was.

Posted by: San Franpsycho at March 26, 2023 05:55 PM (EZebt)

197 It's people who refuse to try food that make me reach for my baseball bat.
Posted by: CharlieBrown'sDildo

Wood or aluminum ?

Posted by: JT at March 26, 2023 05:57 PM (T4tVD)

198 Went to a bagel place close to me and had a toasted everything bagel with cream cheese, lox and onion. What a wonderful flavor!!
Posted by: Scuba_Dude at March 26, 2023 05:52 PM (fe7in)

Used to be one of my favorite breakfasts. I've now adapted and make it "lunch" with lemon dill mayo, lox, bacon strips, lettuce, tomato, and avocado (and a little red onion if it's not sharp) on a toasted bagel...it's my vacation lunch b/c I don't mind the splurge if it means I'm not paying for a restaurant meal and b/c it comes together so fast with microwave bacon (yes, yes, but sometimes, it's okay to let the salmon shine more than the bacon)...

Posted by: Nova Local at March 26, 2023 05:58 PM (exHjb)

199 I think the argument is liking or not goat cheese is like cilantro but not connected.
Goat cheese to me is definitely different

Posted by: Skip at March 26, 2023 05:59 PM (xhxe8)

200 198 ...
Used to be one of my favorite breakfasts...
Posted by: Nova Local at March 26, 2023 05:58 PM (exHjb)


Lox and bagel was my fave for a long time. Stationed in Germany, I discovered street vendors selling a fish breakfast sandwich. Rollmops on a broetchen. Fell in love with that one.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:01 PM (8C7+r)

201 On tender chicken...I used to agree with you on the desirability of a 3 lb. chicken. However, in my suburban backyard, which is admittedly extra large, I keep laying hens & last fall ventured into pasture raising my own meat birds. Being the first time I tried it, the birds turned out a bit larger than what I was shooting for at an average weight of 6 lbs. I was a bit concerned about tenderness until I cooked the first one. OMG, the best ever chicken. Super tender and each bird delivers quite a bit of meat. I have 21 on the grass right now.

Posted by: Dino58 at March 26, 2023 06:02 PM (LVPff)

202 I really love bagels. There are no good bagels in southeastern Ohio, but the grocery store has a pretty good rye/pumpernickel swirl bread in the bakery section. I toast that and put cream cheese on it, and it's close enough for a redneck.

Posted by: Dash my lace wigs! at March 26, 2023 06:03 PM (OX9vb)

203 198 Posted by: Nova Local at March 26, 2023 05:58 PM

Now that sounds even better. Will have to try that one of these days. Thanks!

Posted by: Scuba_Dude at March 26, 2023 06:04 PM (fe7in)

204 I always had the same answer when my kids refused to eat something I served.

You’re not hungry enough yet.

Posted by: Duke Lowell at March 26, 2023 06:05 PM (u73oe)

205 203 198 Posted by: Nova Local at March 26, 2023 05:58 PM

Now that sounds even better. Will have to try that one of these days. Thanks!
Posted by: Scuba_Dude at March 26, 2023 06:04 PM (fe7in)

It's great for a hotel meal when you have a mini fridge and a microwave but no real kitchen. My kids always love this lunch (b/c it's the only time of year I pay for lox for them)...

Posted by: Nova Local at March 26, 2023 06:05 PM (exHjb)

206 Take me to your Liederkranz.

Posted by: Bertram Cabot, Jr. at March 26, 2023 06:06 PM (63Dwl)

207 Ugh.
Power out now.

And it's a beautiful sunny day.

WTF!!!

Posted by: naturalfake at March 26, 2023 06:07 PM (xmzrP)

208 I don't like goat anything

Posted by: vmom stabby stabby stabby stabby stabamillion at March 26, 2023 06:11 PM (fUnHJ)

209 Rarely comment on food thread though I read it. Waiting for focaccia to finish and the pork cacciatore is simmering.

The reason I commented is that cooking is an art but for the most part aside from biz cooking, the tastes are for you and yours alone. So, for lurkers who are beginners, don't worry about substituting ingredients if things you don't like versus things you do.

Don't like goat cheese, well cheese made from sheep's milk can substitute or a cream cheese from cows milk can also serve. Ditto in spices, marjoram can easily substitute for oregano in a lot of dishes where oregano is disliked. Parsley also can be used effectively as a substitute for several spices and so on.

Posted by: whig at March 26, 2023 06:13 PM (OlAjS)

210 About time to get the grill fired up, a filet mignon for din-din with some spinach and potatoes. 3 Martinis down and looking good.

Me... not the Martinis.

Posted by: Martini Farmer at March 26, 2023 06:13 PM (Q4IgG)

211 I always had the same answer when my kids refused to eat something I served.

You’re not hungry enough yet.
Posted by: Duke Lowell
----------------

LOL. Mine was along the line of, "Yeah, well I'm not a short-order cook and this all that's on the menu."

Posted by: olddog in mo at March 26, 2023 06:15 PM (ju2Fy)

212 Hi, whig!

Totally agree. I don't like thyme, but I like marjoram just fine, so will use that.

I reaaally despise tarragon. That ruins everything it touches.

Posted by: Dash my lace wigs! at March 26, 2023 06:16 PM (OX9vb)

213 Nova local, I don't really blame your daughter for not wanting to eat fried...everything! Especially with commercial containers of salad. Pair the fried fish with wild rice and a green salad? Yum. Or make fish tacos out of it with tortillas and shredded cabbage and crema or pico de gallo. Or try couscous cooked with summer squash, apricots and eggplant with harissa.

But that's hard to do for a crowd, so I guess it makes sense to just do all fried. Maybe they can have potluck Lenten side dishes next time?

Posted by: Moki at March 26, 2023 06:20 PM (JrN/x)

214 Evil Mad Scientist blog (who build the CandyFab 3d sugar sintering machine about 2007) had a alternate recipe for Tiramasu that used coffee soaked Matzoh instead of the sponge cake ladyfingers.

They called it "Tiramatzoh" but I don't think it was made for Passover.

Posted by: Kindltot at March 26, 2023 06:21 PM (xhaym)

215 212 Hi, whig!

Totally agree. I don't like thyme, but I like marjoram just fine, so will use that.

I reaaally despise tarragon. That ruins everything it touches.
Posted by: Dash my lace wigs! at March 26, 2023 06:16 PM (OX9vb)

I never use tarragon...except I just did this week, when I made a clean out the fridge "cream" of veg soup - it was almost a full bag of celery sticks, a full pack of mushrooms, some russet potatoes, and onions/garlic sauteed in olive oil in proper order (so onions 1st) - so like cream of celery, potato, and mushroom in one. I flavored with just tarragon and thyme, and then s&p, and veg stock and rice milk and it was really good - so good, my kids torched it, and I did not get a 2nd day's lunch for me.

Posted by: Nova Local at March 26, 2023 06:21 PM (exHjb)

216 Posted by: San Franpsycho at March 26, 2023 05:55 PM (EZebt)

I agree with your wife. No hamburger, no good.

Posted by: polynikes at March 26, 2023 06:22 PM (IhbYA)

217 Fwiw, I have had a good run of hardboiling eggs recently. I think my fiddling with method may have paid off. But who knows?

Let eggs come to room temp. I eat a lot of eggs so I don't put them in the fridge anyway. But an hour should do.

Lots of well salted boiling water. This helps prevent the cracking when they hit the bottom of the pot. I think. And also reduces temp drop from eggs as does room temp eggs.

11:30secs boiling time.

Drain in pot and then bounce the eggs 2-3 times to crack shells. More than 3 seems to eff things up. Idk maybe the larger uncracked sections help with next.

Lots of ice water. Dump eggs in and add more ice. Let sit for a long time. An hour works. I guess one could salt the ice water too. I don't. I think the full cooling shrinks the egg away from shell. But idk.

They should peel easily under some running water.

Posted by: Thesokorus at March 26, 2023 06:22 PM (1ais2)

218 Totally agree. I don't like thyme, but I like marjoram just fine, so will use that.

I reaaally despise tarragon. That ruins everything it touches.
Posted by: Dash my lace wigs! at March 26, 2023 06:16 PM (OX9vb)

I don't like Curry.

Posted by: polynikes at March 26, 2023 06:23 PM (IhbYA)

219
I reaaally despise tarragon. That ruins everything it touches.
Posted by: Dash my lace wigs! at March 26, 2023 06:16 PM (OX9vb)

I don't like Curry.
Posted by: polynikes at March 26, 2023 06:23 PM (IhbYA)

Neither do I and I love tarragon

Posted by: It's me donna at March 26, 2023 06:24 PM (bs+z0)

220 208 I don't like goat anything
Posted by: vmom stabby stabby stabby stabby stabamillion at March 26, 2023 06:11 PM (fUnHJ)


I felt that way, then went to work a few years in Saudi. Had Mandi. Whole goat cooked all day in a pit. Wow.

Had camel. Wow.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:24 PM (8C7+r)

221 Nova Local, that soup sounds great. Except for the tarragon.

Posted by: Dash my lace wigs! at March 26, 2023 06:25 PM (OX9vb)

222 213 Nova local, I don't really blame your daughter for not wanting to eat fried...everything! Especially with commercial containers of salad. Pair the fried fish with wild rice and a green salad? Yum. Or make fish tacos out of it with tortillas and shredded cabbage and crema or pico de gallo. Or try couscous cooked with summer squash, apricots and eggplant with harissa.

But that's hard to do for a crowd, so I guess it makes sense to just do all fried. Maybe they can have potluck Lenten side dishes next time?
Posted by: Moki at March 26, 2023 06:20 PM (JrN/x)

I suggested the other Church's baked potatoes and plain green salad (with the dressings and butter single served on the side) - but I think they are going back to donated soup and pasta dinners next year, b/c the fish fry was a Covid experiment that they just continued, and prices this year for the fish were a problem...and then almost no one showed this year...it was a ghost town, but I knew they were having issues, so I showed up to see what they were serving and how and to offer to help next year, even if just to bring fresh fruit...my spouse is not a KoC, so it's hard to help b/c they don't ever ask unless desparate.

Posted by: Nova Local at March 26, 2023 06:25 PM (exHjb)

223 Iron Mike Golf, how's the joint recovery coming along?

(shut up, you Morons, I just don't remember if it was shoulder or knee)

Posted by: Dash my lace wigs! at March 26, 2023 06:26 PM (OX9vb)

224
I felt that way, then went to work a few years in Saudi. Had Mandi. Whole goat cooked all day in a pit. Wow.

Had camel. Wow.
Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:24 PM (8C7+r)

Did you get to attend a diwa that had roasted the lamb inside a goat inside a camel? We went to a wedding there and the men got that in a tent while the women were in a hotel ballroom eating dates, chocolates and mocktails. I know which one I prefer!

Posted by: Moki at March 26, 2023 06:27 PM (JrN/x)

225 Approximately 99.999% of all grocery store chickens are what's commonly referred to as cornish cross from one of two mega-breeders. These are the ones who grow so big and mostly in their chicken boobies that by the time they are normally slaughtered they can barely walk. Most meat is raised in "confined animal feeding operations" aka CAFO and chicken houses seem to be the worst. The entire life of the birds and *especially* the processing at the end is literally a complete fcking shitshow.

...but don't worry, the FDA and USDA says this is all good, even though the cooling baths the carcasses are in have a bunch of shit at the bottom, because they bleach the birds three or four dozen times! (Some Morons may realize that I have in fact, read some of Joel Salatin's commentary, and now I understand why my one buddy in CO refuses to eat "yard bird" from any conventional store or restaurant.)

Posted by: Helena Handbasket at March 26, 2023 06:27 PM (llON8)

226 PS - I did stick blend the soup b/c I'm not a huge fan of celery chunks in soup...it's better flavoring everything than chewing on...

Posted by: Nova Local at March 26, 2023 06:27 PM (exHjb)

227 Dash at 212, I agree that tarragon is a love hate sort of herb. I have used it sparingly with poultry if cooking in a white wine citrus type sauce. I prefer sage including pineapple sage for other poultry. Tarragon can also work with duck. Thyme, I grow as an edging plant and I occasionally use the fresh stuff on kebabs and such in a marinade.

Posted by: whig at March 26, 2023 06:28 PM (OlAjS)

228 > I reaaally despise tarragon. That ruins everything it touches.
Posted by: Dash my lace wigs!
_________

Tarragon is the "secret" herb for my beef veggie soup. It sucks without it.

Posted by: Martini Farmer at March 26, 2023 06:29 PM (Q4IgG)

229 I just had some non-sugared, uncured bacon. Delicious. I'm sure the Talmud provides justification for eating such delicious meat given that pork is pretty clean these days -- when was the last time anyone got sick eating bacon???

Posted by: SFGoth at March 26, 2023 06:30 PM (KAi1n)

230 I had whiskey chicken and shrimp for supper

Posted by: Eromero at March 26, 2023 06:31 PM (MF3yS)

231 Not a big fan of ckicken, but whiskey and shrimp go together pretty good.

Posted by: Eromero at March 26, 2023 06:32 PM (MF3yS)

232 Okay...time to clean up all the empty dinner dishes and the kitchen. See everyone periodically this week, and again next weekend!

Posted by: Nova Local at March 26, 2023 06:33 PM (exHjb)

233 Amazon says my new stew pot arrives tomorrow. I shall make chili.

Posted by: DB - toasting the bread at March 26, 2023 06:34 PM (geLO8)

234 >>I found a great cookbook at a book sale recently. I don't remember the exact name, but it's something like "favorite home economics recipes"

This intrigued me, so I went looking for 1970s home ec recipes. Took me to Taste Of Home. The mac and cheese recipe began with making fresh bread crumbs with a food processor. Tuned me right out. No home ec classroom had a food processor in the 70s.

Posted by: Miley, okravangelist at March 26, 2023 06:35 PM (Mzdiz)

235 Other than some soft French cheeses and, gasp, good old America cheese food, I like goat cheeses. I'm the only one in the household that does, so more for me.

Posted by: Javems at March 26, 2023 06:35 PM (AmoqO)

236 Did you get to attend a diwa that had roasted the lamb inside a goat inside a camel?

——————

A Camgoamb?

BOOM!

Posted by: John Madden at March 26, 2023 06:35 PM (u73oe)

237 When I occasionally use celery in a sauce is turning it into a puree than chunks.

Posted by: whig at March 26, 2023 06:35 PM (OlAjS)

238 223 Iron Mike Golf, how's the joint recovery coming along?

(shut up, you Morons, I just don't remember if it was shoulder or knee)
Posted by: Dash my lace wigs! at March 26, 2023 06:26 PM (OX9vb)


Pretty good! had a follow up and my Doc said I was about 5 months ahead of the recovery curve after watching me lift the arm and then moving it out to the side. Now, reach up behind my back, I couldn't reach my belt line. "Finally, we see you are human after all!"

He said I should probably back off a bit.

Then the big winds yesterday. I had to nail a bunch of shingles back in place. About broke my hand trying to hammer with the healthy one. So, you know what I did. Couldn't get to sleep until 5 AM this morning, but doing OK now. Shouldn't have done that, but it really needing doing.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:36 PM (8C7+r)

239 Philly morons- your mayor says drink bottled water for now

Philadelphia residents advised to drink bottled water Sunday afternoon following chemical spill, officials say
The Philadelphia Water Department issued an advisory 'out of an abundance of caution'

Posted by: DB - toasting the bread at March 26, 2023 06:39 PM (geLO8)

240 "Finally, we see you are human after all!"

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:36 PM (8C7+r)

Haha! Great!

Posted by: Dash my lace wigs! at March 26, 2023 06:39 PM (OX9vb)

241 it was a ghost town, but I knew they were having issues, so I showed up to see what they were serving and how and to offer to help next year, even if just to bring fresh fruit...my spouse is not a KoC, so it's hard to help b/c they don't ever ask unless desparate.
Posted by: Nova Local at March 26, 2023 06:25 PM (exHjb)

I wonder why people aren't going? I can't really talk because we don't attend church in person much due to health reasons, but is everybody like that now? I wonder if lockdown got folks out of the habit of going so they just don't.

Posted by: Moki at March 26, 2023 06:41 PM (JrN/x)

242 Then the big winds yesterday. I had to nail a bunch of shingles back in place. About broke my hand trying to hammer with the healthy one. So, you know what I did. Couldn't get to sleep until 5 AM this morning, but doing OK now. Shouldn't have done that, but it really needing doing.
Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at March 26, 2023 06:36 PM (8C7+r)


Shoulders are a bitch, I used a decade worth of swearing doing the daily PT on my right one.
Once it got up and better, I taught myself how to use a David-type sling by throwing rocks at the river. First gently underhand and then later around the head. I also cleared the windfall apples out of my back yard by throwing them at the compost heap - and then picking them up for a second try. Don't push it, and you probably shouldn't throw rocks until you are in pain.

Posted by: Kindltot at March 26, 2023 06:42 PM (xhaym)

243 I was a bit concerned about tenderness until I cooked the first one. OMG, the best ever chicken. Super tender and each bird delivers quite a bit of meat. I have 21 on the grass right now.

Posted by: Dino58 at March 26, 2023 06:02 PM (LVPff)

Wow. Where do you live? I want one of those monsters!

Posted by: CharlieBrown'sDildo at March 26, 2023 06:43 PM (XIJ/X)

244 Is this a tarragon or a dill?

https://youtu.be/juxmu2wNFkc

Posted by: Obligatory Seinfeld clip at March 26, 2023 06:45 PM (WrQ1e)

245 'out of an abundance of caution'
Posted by: DB - toasting the bread at March 26, 2023 06:39 PM


I'll take "phrases that make me want to cut a bitch" for $1,000, Alex.

Posted by: RedMindBlueState at March 26, 2023 06:45 PM (Wnv9h)

246 I don't like Curry.

Posted by: polynikes at March 26, 2023 06:23 PM (IhbYA)

I don't like Mondays.

Posted by: Boomtown Rats at March 26, 2023 06:46 PM (XIJ/X)

247 And re: tarragon, I was never fond of it when I was younger, but today, it's one of my favorite herbs.

Posted by: RedMindBlueState at March 26, 2023 06:46 PM (Wnv9h)

248 Posted by: Moki at March 26, 2023 06:41 PM (JrN/x)

Oh great. You're still around?

I thought I banned you for making me gain weight!

Posted by: CharlieBrown'sDildo at March 26, 2023 06:47 PM (XIJ/X)

249 so Captain D's Spicy Fish...surprisingly not horrible.

Posted by: sven at March 26, 2023 06:48 PM (Lzpvj)

250 I had left over cabbage from St Patrick's day so I made a borscht. I never made borscht before, but it was OK. I am sure there are lots of variations on borscht, but this one was cabbage stew with beef broth base.

Posted by: Kindltot at March 26, 2023 06:48 PM (xhaym)

251 tarragon, I was never fond of it when I was younger, but today, it's one of my favorite herbs.

Posted by: RedMindBlueState at March 26, 2023 06:46 PM (Wnv9h)

I remember eating it on roasted chicken in Spain, and it was fantastic. It is quite strong and often overused; the food tastes like tarragon, but not much else!

Posted by: CharlieBrown'sDildo at March 26, 2023 06:49 PM (XIJ/X)

252 I use tarragon in the water when I'm boiling shrimp for shrimp cocktail. It adds a bit of sweetness. I boil the water, drop in the shrimp with shells on, cover the pot and remove from heat. Give it about 5 minutes, then plunge shrimp into an ice bath with a couple slices of lemon.
Perfect cold cocktail shrimp.

Posted by: Sharon(willow's apprentice) at March 26, 2023 06:49 PM (Y+l9t)

253 251 Posted by: CharlieBrown'sDildo at March 26, 2023 06:49 PM (XIJ/X)

I think sage, cilantro and basil cooked in are good on steak....

Grok approved!

Posted by: sven at March 26, 2023 06:51 PM (Lzpvj)

254 I'm part of the percentage of people where cilantro tastes like soap to me.

Posted by: polynikes at March 26, 2023 06:53 PM (IhbYA)

255 Surprisingly not horrible makes me want to go buy some

Posted by: Skip at March 26, 2023 06:54 PM (xhxe8)

256 had left over cabbage from St Patrick's day so I made a borscht. I never made borscht before, but it was OK. I am sure there are lots of variations on borscht, but this one was cabbage stew with beef broth base.
Posted by: Kindltot
Borscht is usually made from beets. Never heard of using cabbage.

Posted by: Sharon(willow's apprentice) at March 26, 2023 06:54 PM (Y+l9t)

257 I thought more like soaked in gasoline but hate it the same

Posted by: Skip at March 26, 2023 06:54 PM (xhxe8)

258 254 Posted by: polynikes at March 26, 2023 06:53 PM (IhbYA)

That's why I use it...

I am going for the rare "citrus flavored Lava soap" from 1980...

Grandma Olafson reached for it when I said hell back home.

Posted by: sven at March 26, 2023 06:55 PM (Lzpvj)

259 Okay folks...it's time for me to tend the grill!

Thanks for reading and commenting!

Except for Moki. I may have to buy bigger pants because of her pita recipe.

Posted by: CharlieBrown'sDildo at March 26, 2023 06:56 PM (XIJ/X)

260 Weasel's wonderful web page is up
NOOD

Posted by: Skip at March 26, 2023 07:01 PM (xhxe8)

261 I drained some leftover plain yogurt in coffee filters to make Labneh, a spreadable cheese like thing. Is it a sub for cream cheese? Almost, but very tangy.

We thought it was close to goat cheese maybe. Needed some salmon or Italian meat on crostini or heated in a crepe.

Posted by: OldDominionMom at March 26, 2023 07:05 PM (CQKGY)

262 I am trying bread made from Clark's Cream wheat, which was developed in Kansas and was the main wheat grown here in the 1930s. I also have some Sonoma white, which I will use for buscuits. Both arr from BelleAncientGrains on Etsy.

And I like goat cheese and milk. Never gotten sick from raw milk and have had goat cheese my friend made from her own goats. They have to be fed good grain and hay to get good milk, just like cows.

Posted by: Notsothoreau at March 26, 2023 07:07 PM (6lj/r)

263 Wow. Where do you live? I want one of those monsters! CBD

I live in the New Orleans Area. Like Helena said above I use Cornish Cross, but they get good feed, grass, vitamins & I move them every day so they get off their own poop. Totally different meat profile that commercially raised bird. My setup is modeled after the Joel Saladin operation. Just scaled down for the suburbs.

Posted by: Dino58 at March 26, 2023 08:37 PM (LVPff)

264 Miley, if you're still around I couldn't find the book itself, but it's from these folks and similar to this desert one:

https://tinyurl.com/2oaegq44

Posted by: Daddy, why are muffin pans made with twelve spaces instead of five? at March 26, 2023 08:43 PM (w/UQv)

265 Serious prepper food question.
Is a freeze dryer worth the expense?

Posted by: jimmymcnulty at March 26, 2023 10:11 PM (BJgzI)

266 I'm making $100 an hour working from home. i was greatly surprised at the same time as my neighbour advised me she changed into averaging $100 however I see the way it works now. I experience mass freedom now that I'm my non-public boss.
I highly recommend everyone to apply… www.Payathome7.com

Posted by: www.Payathome7.com at March 26, 2023 11:09 PM (nujAZ)

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