Food Thread: One Side Dildo, One Side Only Please

It's rare that cooks of a certain age discover a new technique. That's not bragging, but if one is 29, then one has cooked a lot of meals and read a lot of recipes! But the French cooking term 'unilateral' is a new one for me, and I am damned glad I found it and tried it!

Here's a recipe for one variation of the technique, but it is so simple and obvious that you should try it posthaste!

I used the basic technique of cooking on one side only, but added the additional step of covering the pan so the fish poached gently. I used cod tenderloin, which can be a challenge to poach because it becomes ridiculously delicate very quickly. But this worked! I got a modest amount of color on the presentation side (the pan side), and the fish turned out perfectly cooked.

Of course people like Thomas Keller make it more complicated, but it's a great way to cook fish with relatively gentle heat.

I am writing the recipe I used, which by the way I will modify slightly the next time I make it, but damn, it was delicious and easy and took away most of the complexity of cooking fish...the protein is delicate and it overcooks and dries out quickly, in particular salmon, which is the most popular fish in America, and one that suffers when overcooked.

Well, I guess all food suffers when overcooked, but salmon is particularly unpleasant; dry AND flaky...an unpleasant combination. Anyway, for those of you who cook fish, try this out. It is easy and quick.

******

Pay no attention to the inflation behind the curtain!

Anyone notice that butter is climbing, and eggs are back up to stupid levels?

I know this is beating a dead horse (or drooling imbecile), but my possibly forlorn hope is that America isn't accepting of the arrant nonsense oozing out of Washington with regard to inflation. It is so transparently false, and so insulting and condescending that even the apolitical masses must see it!

But I guess since gasoline is back down to only 50% more than during most of Trump's term we should be grateful!

******

Commenter "Additional Blond Agent" sent that photograph (and a few more delicious-looking ones) Of his Christmas Beef Wellington!

Here are all the photos of the Tyler Florence Beef Wellington version we did for Christmas. As mentioned, the puff pastry pieces split on one end because I forgot the egg wash at that point. Otherwise, it turned out great. Next time, I think I'll take it to a final temperature of 135 deg. F rather than Tyler's recommendation of 128. We also did the brined green peppercorn sauce with the brandy flambe. Be aware that setting the saute pan back on the (electric) burner will make the flambe flare up. OTOH, if we just let it burn out off the stove as Tyler describes, I think the brandy flavor would have been a bit stiff. And last but not least, he describes using plastic wrap to form this beast. That works beautifully and we let the rolled beef/duxelles/proscuitto set in the fridge for about an hour before we applied the pastry.
All in all, quite a success.

That looks delicious, and the presentation and table are beautiful.

Yes, I am jealous!

******
I have stopped linking to "Epicurious" because of their vile pandering to BLM, DEI, and the rest of the woke alphabet. But Weasel sent this video along, and it is informative and refreshingly apolitical. In fact, I would argue that sharp knives are a quintessentially Western idea, and should be rejected by the Alphabet mafia!

Knifemaker Explains The Difference Between Chef's Knives

It's worth a watch if you are a knife geek.

******
Goose Pastrami! From a reader who regularly tortures me with delicious-looking foods, but curiously never invites me to dinner! I don't remember what screen name I used for him, so I will call him "Martin."

Those were made for a snack for a day of pheasant hunting, before the main course of grilled venison sausage.

Martin has a tough life.

******

Oysters are back on the menu! I had a half dozen delicious Wellfleets last night, and no, they did not clash with the charcuterie. Or what passed for it...some excellent uncured salami, nice peppery sopressata, and a bit of excellent Irish Cheddar.

I have been unlucky with oysters recently, so I stopped buying them from my usual place. Whether they stopped being selective in their purchases, or I was unlucky (improbable...I had three subpar batches) is beside the point. I gave them another chance last night and they came through like champs!

******

[Hat Tip: Misanthropic Humanitarian]

******
The oyster imperative remains in effect, and send pork rib roasts with the pork belly attached, Broccolini that isn't $6/bunch (and speaking of vegetables; were all of our snap peas stolen by space aliens?), garlic...lots of garlic! (and basil! My basil did not do well this year!), well-marbled hanger steaks and elk chops 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: so why don't you put maple syrup on your steaks and chops and chicken?

But the real culprits are those poor deluded souls who shake their Manhattans.

However, I will give dispensation to those who use maple syrup on Brussels Sprouts! I tried that last week and it worked nicely. I still prefer Agave, but still...

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at January 07, 2024 04:01 PM (fwDg9)

2 Food is good. Goof foood is great!

Posted by: Adriane the Not Sarcastic, Nope, Nope, Nope Critic . . . at January 07, 2024 04:02 PM (4Winp)

3 Throws soggy mashed potatoes at Skip …

Posted by: Adriane the Not Sarcastic, Nope, Nope, Nope Critic . . . at January 07, 2024 04:03 PM (4Winp)

4 I normally cook fish one side only, skin down. I made up a fantastic cedar plank salmon recipe, and when it is ready the fish comes up and leaves the skin on the plank. Perfection.

Posted by: Thomas Paine at January 07, 2024 04:05 PM (+YXoM)

5 I like the menu squid, smart.

Posted by: AZ deplorable moron at January 07, 2024 04:06 PM (HeECw)

6 Oy.

Good food is great!!!

New Year’s resolution, get eyes checked … by doctor and not tattoo artist.

Posted by: Adriane the Not Sarcastic, Nope, Nope, Nope Critic . . . at January 07, 2024 04:06 PM (4Winp)

7 The Beef Wellington looks yummy, well done ABA!

I don't think I'd enjoy shlurping raw oysters but I do like the oyster po' boys from time to time.

Posted by: kallisto at January 07, 2024 04:07 PM (oRq+I)

8 The gov inflation index has always been a bad joke.

Posted by: vic at January 07, 2024 04:07 PM (A5THL)

9 Heart status: Broken
Wife came home with 3 Dungeness crab, previously cooked.
She had to return them. Very off smelling.
I used to buy live ones but haven't seen any in years.
Everything in the top photos looks absolutely delicious!

Posted by: gourmand du jour at January 07, 2024 04:09 PM (MeG8a)

10 Fish can be hard to cook. But I've had a lot of success with fish, especially salmon, by poaching it in white wine. I used a ribbed Le Creuset frypan, with just enough white wine to cover the bottom. If dill is in season, I shred some into the wine as well. I've rubbed onto the fish some olive oil that has garlic and rosemary infused into it, then lay the fish in the pan and cover the pan with heavy lid. It cooks up beautifully in just a few minutes.

Posted by: Nemo at January 07, 2024 04:09 PM (S6ArX)

11 I don't mind lumpy mashed potatoes

Got nothing of note for supper tonight

Posted by: Skip at January 07, 2024 04:10 PM (fwDg9)

12 Thanks for the unilateral advice, CBD. I don't have any problem cooking salmon, but BiL sent us a bunch of halibut from an Alaska fishing trip and THAT is very difficult to cook and season properly. I think this technique might work. (Sous vide works pretty well, too.)

Posted by: Art Rondelet of Malmsey at January 07, 2024 04:10 PM (FEVMW)

13 I normally cook fish one side only, skin down. I made up a fantastic cedar plank salmon recipe, and when it is ready the fish comes up and leaves the skin on the plank. Perfection.
Posted by: Thomas Paine at January 07, 2024 04:05 PM (+YXoM)

I’ve grilled salmon on a cedar plank, skin side down. The problem I have is I like the salmon skin especially if it’s crispy. So now it goes right on the grill.

Posted by: Rufus T. Firefly at January 07, 2024 04:10 PM (hEv4o)

14 making chili today, no carrots

Dago sausage was on sale so there's more of that than I typically add.

Posted by: ghost of hallelujah at January 07, 2024 04:12 PM (sJHOI)

15 hiya

Posted by: JT at January 07, 2024 04:12 PM (T4tVD)

16 We had Gyoza dumplings from Sprouts last eve. I made a very simple dressing that combined soy sauce with fresh lime juice and a dash of hot sauce. Tasty! Trader Joe's also has a great frozen section. For Christmas I was gifted 3 kinds of gnocchi from TJ freezer, very simple to prepare and filling.

Posted by: kallisto at January 07, 2024 04:13 PM (oRq+I)

17 Here's a recipe for one variation of the technique, but it is so simple and obvious that you should try it posthaste!
----
I read that last word as prostate.

Posted by: Ciampino - Say, is this the carousel with the black dildo?? at January 07, 2024 04:13 PM (qfLjt)

18 but it is so simple and obvious that you should try it toothpaste!

Posted by: look whats not at January 07, 2024 04:13 PM (nakGR)

19 Beef Wellington is too much work. Good, but too much work.

Cooking one pot spaghetti. Should be nice and easy.

Oysters are best left to the professionals.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at January 07, 2024 04:14 PM (R/m4+)

20 We've been buying steelhead trout lately, and cooking it as CBD has described. Beautiful and tasty.

Posted by: gourmand du jour at January 07, 2024 04:14 PM (MeG8a)

21 Hello foodsters. What’s for dinner?

Posted by: Pete Bog at January 07, 2024 04:14 PM (3iu+6)

22 Ballotine chicken poached in soya, then roasted in oven. The soya burned in the oven despite a cup of water in the roasting pan. Eh, just peeled off the skin. 4/10. Butterfly chicken is better.

Posted by: weft cut-loop at January 07, 2024 04:15 PM (IG4Id)

23 The Beef Wellington looks yummy, well done ABA!

Thanks, kallisto!

Anyone notice that butter is climbing, and eggs are back up to stupid levels?

Regrettably, yes.

And my wife's getting ready to bake her way through a couple of boxes of butter this weekend.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 04:15 PM (/HDaX)

24 Cedar plank salmon

4 tbs olive oil
2 tsp minced garlic
1/3 cup fresh dill
1 tsp salt
1 tsp lemon pepper
1 tsp white wine vinegar
1/4 cup chopped green onion

Mix ingredients in a bowl and coat the non skin side of 4 salmon fillets. Place on soaked and heated cedar planks and let it cook/bathe in cedar smoke for 20 minutes or so. Have the soaked planks on the grill while you are preparing the topping. When the planks are smoking and popping they are ready for the fish.

Posted by: Thomas Paine at January 07, 2024 04:16 PM (+YXoM)

25 Hello foodsters. What’s for dinner?

basic spaghetti. Box noodles, jar sauce, shredded romano cheese or whatever's in the fridge, I forget.

nothing special tonite

Posted by: kallisto at January 07, 2024 04:17 PM (oRq+I)

26 Making pasta carbonara for first time tonite. Authentic recipes appear to have no cream and no peas. Pancetta or guanciale instead of bacon due to bacon being smoked.

So I'm using bacon and peas. Still debating on the cream. Thoughts?

Posted by: olddog in mo at January 07, 2024 04:18 PM (ju2Fy)

27 Dinner, I guess I'll try these sous vide short ribs that brought to me.

Posted by: Ben Had at January 07, 2024 04:19 PM (k12pY)

28 Our plan B. Meal for tonight is going to be collard greens with Louisiana sausages and rice.

Posted by: gourmand du jour at January 07, 2024 04:20 PM (MeG8a)

29 The usual carbonara has no cream but it usually has some cheese, typically parmesan.

So, add cheese.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 04:20 PM (/HDaX)

30 I completed my first attempt at demi glace, and it turned out far better than I expected. After it finished cooking down, I spooned the result into silicone ice cube trays, with each cube having a volume of about 4 oz. I popped each one out, wrapped it in Saran wrap, and put it in a ziplock bag with 5 others. I now have 39 of them, and can pull them out of the freezer at any time to "beef up" my sauces and meat dishes.

Posted by: Archimedes at January 07, 2024 04:20 PM (CsUN+)

31 So I'm using bacon and peas. Still debating on the cream. Thoughts?

just make it however you like it

I recently found a local Italian deli that sells guanciale so I'll be able to make the real deal. I don't even have bacon so I can't make the fugazi version this eve.

Posted by: kallisto at January 07, 2024 04:21 PM (oRq+I)

32 Pence says he believes the FBI didn’t contribute to Jan. 6 riot
“I’ve heard the many repeated assurances from the FBI that they were not involved and I take them at their word,” Pence said.

idiot

Posted by: rhennigantx at January 07, 2024 04:21 PM (lwOKI)

33 4 I normally cook fish one side only, skin down. I made up a fantastic cedar plank salmon recipe, and when it is ready the fish comes up and leaves the skin on the plank. Perfection.
Posted by: Thomas Paine at January 07, 2024 04:05 PM (+YXoM)

Same way I cook salmon - skin side down, 1 side only - seasoning choice on top...

Posted by: Nova Local at January 07, 2024 04:21 PM (exHjb)

34 I had a really good pasta Faggioli last night

Posted by: rhennigantx at January 07, 2024 04:22 PM (lwOKI)

35 Additional Blonde Agent I'm curious about your brined green peppercorn sauce with the brandy flambe. Brining peppercorn sauce is a new one to me.

Posted by: olddog in mo at January 07, 2024 04:22 PM (ju2Fy)

36 I also seasoned my new Matfer carbon steel pan, and will cook pork chops in it tonight. It did quite well with fried eggs, and I anticipate that it will only improve with use. It should be excellent for any type of protein, including fish and poultry.

Posted by: Archimedes at January 07, 2024 04:22 PM (CsUN+)

37 Somehow, I'm making tacos 2 Sundays in a row.

Two oldest girls at a friend's birthday party, and ground beef was cheap...so boys decided the prep...

Posted by: Nova Local at January 07, 2024 04:23 PM (exHjb)

38 I just made cocoa powder brownies again. I don't know if it's a good recipe or because I use Kerrygold butter in them. They are tasty.

I got the Momofuku cookbook. I decided to try some of their noodles (not here yet) and thought the cookbook might be useful. Low probability that I'll make this stuff, but it's interesting to have a recipe to make my own ramen.

Posted by: Notsothoreau at January 07, 2024 04:24 PM (L8hCM)

39 I've seen several videos recently, including one by Chef John, about making corn ribs.
It involves quartering corn cobs vertically, seasoning and grilling or roasting. They look delicious and easy once you're past the quartering part.
Has anyone tried this?

Posted by: Northernlurker at January 07, 2024 04:24 PM (AN/rm)

40 So, add cheese.
Posted by: Additional Blond Agent
----------

Yeah, I got the cheese. Found a recipe at Food & Wine by couple of Top Chef winners who are credited with cream sauce variation.

Posted by: olddog in mo at January 07, 2024 04:24 PM (ju2Fy)

41 My recipe for pizza dough makes 8 bolles and we only needed 4 so for the 1st time I froze the extra after the overnight rise.
I pulled one out of the freezer today and am letting it defrost then it'll go back in the frig for proofing.
Hope it turns out so I can continue with the whole recipe.

Posted by: AZ deplorable moron at January 07, 2024 04:24 PM (HeECw)

42 The deli had fresh prosciutto so I made eggs Benedict with prosciutto and ham.

Posted by: Ben Had at January 07, 2024 04:25 PM (k12pY)

43 26 Making pasta carbonara for first time tonite. Authentic recipes appear to have no cream and no peas. Pancetta or guanciale instead of bacon due to bacon being smoked.

So I'm using bacon and peas. Still debating on the cream. Thoughts?
Posted by: olddog in mo at January 07, 2024 04:18 PM (ju2Fy)

Skip the cream - use the cheese...and the pasta water...

Posted by: Nova Local at January 07, 2024 04:25 PM (exHjb)

44 Unilateral. So that is there be name of how I pan cook my salmon?

Posted by: rd at January 07, 2024 04:26 PM (C5vMD)

45 but it's interesting to have a recipe to make my own ramen.
Posted by: Notsothoreau

How are you going to make the noodles? Hand-pulled?

Posted by: weft cut-loop at January 07, 2024 04:27 PM (IG4Id)

46 Making pasta carbonara for first time tonite. Authentic recipes appear to have no cream and no peas. Pancetta or guanciale instead of bacon due to bacon being smoked.
So I'm using bacon and peas. Still debating on the cream. Thoughts?
Posted by: olddog in mo at January 07, 2024 04:18 PM (ju2Fy)

I have done it both ways and I like adding the cream and peas. Without the cream it's not as creamy even when adding some pasta water to the egg/cheese mix.

The peas give it a little extra flavor in the mix I think.

One of those dishes you gotta play with until you find how you like it.

Posted by: Hairyback Guy at January 07, 2024 04:27 PM (R/m4+)

47 AZ deplorable-While I usually buy my pizza dough, I think it's better workable when at room temperature

Posted by: Skip at January 07, 2024 04:29 PM (fwDg9)

48 I've grilled corn on the cob many times.
Usually I remove the husks and microwave them for a minute or so. Then on to the grill for a nice carbonized finish.

Posted by: gourmand du jour at January 07, 2024 04:29 PM (MeG8a)

49 I now buy a bigger filet mignon not 2 small
then I add chips to a pan over the falvor bars
and a cup of beer
and instead of 15 minutes about 20 minutes
still in a old cast iron
but now more flavor

Posted by: rhennigantx at January 07, 2024 04:30 PM (lwOKI)

50 Got a sous vide thingy. Our first meal is a pot roast. We shall see how it turns out.

Posted by: Pug Mahon, 3/12 FA at January 07, 2024 04:30 PM (T/Lqj)

51 I used to love to go down to the HT and get some mahi mahi to grill outside or fry inside. Then serve them with fries. Sadly our HT went out of business.

Posted by: vic at January 07, 2024 04:30 PM (A5THL)

52 So I'm using bacon and peas. Still debating on the cream. Thoughts?
Posted by: olddog in mo

the 'sauce' is egg yolks cooked gently over a bain marie , IIRC, with extra Guanciale grease in the mix.

Posted by: weft cut-loop at January 07, 2024 04:32 PM (IG4Id)

53 There is interesting stuff in the cookbook though. There's something called meat glue. You can bone chicken, use it to put dark and white meat together and deep fry. Lots of interesting sauces and food combinations.

Posted by: Notsothoreau at January 07, 2024 04:32 PM (L8hCM)

54 AZ deplorable-While I usually buy my pizza dough, I think it's better workable when at room temperature
Posted by: Skip

It sits on the counter for a while after proofing in the frig before being made into a pizza round.

Posted by: AZ deplorable moron at January 07, 2024 04:32 PM (HeECw)

55 One of those dishes you gotta play with until you find how you like it.
Posted by: Hairyback Guy at January 07, 2024 04:27
-----------

Yeah, figured as much.

Oh, another difference I noticed was using whole egg or yolk only. What does an egg white do that makes cooks only use the yolk in a dish like this?

Posted by: olddog in mo at January 07, 2024 04:33 PM (ju2Fy)

56 Additional Blonde Agent I'm curious about your brined green peppercorn sauce with the brandy flambe. Brining peppercorn sauce is a new one to me.

It's part of Tyler Florence's recipe. The green peppercorns are bought in a brine solution, which softens them up and adds some salt.

So, you do a typical sauce that starts with the aromatics/herbs, in this case shallots, garlic and thyme. Those get sauteed a bit until nicely softened. Take that off the heat, add the brandy and flambe that bad boy. Then you add some beef stock and reduce the whole thing by about half. Strain out the solids, add the cream and mustard and reduce by about half again. The last step is to add the drained green peppercorns and serve.

You get a sauce with a nice brandy/mustard/pepper flavor. The green pepper is soft enough to eat without any crunch and has just enough ummpph to it to work well against the beef.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 04:33 PM (/HDaX)

57 So I'm in the green house where I am overwintering jalepeno peppers, and I notice that a rather large weed is overtaking the pepper plant.

Has lots of hairy little spikes. No, a stinging nettle? I go to pull it out, wrapping my hand in my jacket, no gloves. My index finger slips out and barely brushes the thing... YIKES!

Why would anyone ever think to EAT those things?

How in the heck did that thing even get there?
An hour later my finger still screaming at me.

Posted by: Derak at January 07, 2024 04:33 PM (RuGae)

58 Pay no attention to the inflation behind the curtain!

I noticed yesterday that Totino's Party Pizzas are now $2 each at Walmart. Insane.

On another note, I just bought my first container of Gimbal's jelly beans since before the gubmint began its coof terror campaign. Those used to be available in 20oz bags at Walmart and were easily as good as Jelly Belly.

Now? They're blander, grainy, and kinda crappy. It turns out that Jelly Belly bought the Gimbal's name in January 2020. So, they've deliberately tanked the quality to ensure that the Jelly Belly name is the top-tier choice at a higher premium. I'll either trash the rest of the container or give them away.

File this away in the, "Everything I used to like has been ruined" pile.

Posted by: antisocial justice beatnik at January 07, 2024 04:34 PM (DTX3h)

59 Leftover tri-tip for supper tonight. I may make sammiches out of it with some mayo/horseradish sauce.

Posted by: Tonypete at January 07, 2024 04:34 PM (GmDse)

60 I've also grilled corn on the cob by just leaving the husk on and throwing it on the grill rotating it every now and then.
As soon as you hear the kernels start to pop it's done.

Posted by: gourmand du jour at January 07, 2024 04:34 PM (MeG8a)

61 No, he uses a noodle making machine

Posted by: Notsothoreau at January 07, 2024 04:35 PM (L8hCM)

62 File this away in the, "Everything I used to like has been ruined" pile.
Posted by: antisocial justice beatnik

Breyer's Ice Cream has entered the thread.

Only Blue Bell these days.

Posted by: Tonypete at January 07, 2024 04:36 PM (GmDse)

63 So I'm using bacon and peas. Still debating on the cream. Thoughts?
Posted by: olddog in mo at January 07, 2024 04:18 PM (ju2Fy)

Skip the cream - use the cheese...and the pasta water...

Cannoli status?

Posted by: Archimedes at January 07, 2024 04:36 PM (CsUN+)

64 LAUNCHES
SpaceX - Falcon 9 - Starlink Group 6-35

Today, January 7th: 4 p.m. EST (2100 UTC)
Launch time: Window opens in about 50 minutes

https://shorturl.at/jmPU9

Posted by: Ciampino - Reminder #6 at January 07, 2024 04:36 PM (qfLjt)

65 Please don't remove the albumin from salmon as it cooks.

And salmon should always be medium rare in the center.

Halibut is easy to overcook, so don't. It does not do well at high heat. And has little fat, so it needs help. I like to bake halibut in olive oil, fresh orange juice, fresh lime juice and black pepper.

Posted by: nurse ratched at January 07, 2024 04:36 PM (MMzZ/)

66 And the Beef Wellington looks amazing. Nicely done!

Posted by: nurse ratched at January 07, 2024 04:37 PM (MMzZ/)

67 Ramen uses sodium carbonate and a bit of potassium carbonate to give them that yellow color. These can be frozen. Lots of recipes for pork belly and one for what he calls ghetto sous vide (using freezer bags to make a sous vide machine)

Posted by: Notsothoreau at January 07, 2024 04:38 PM (L8hCM)

68 I have a small loaf of Italian bread in the oven right now. Used half of the dough yesterday for pizza, and that turned out fine.

The house smells heavenly right now. I have the butter ready.

Posted by: Dash my lace wigs! at January 07, 2024 04:38 PM (OX9vb)

69 I did use pizza dough Friday for a ham Stromboli, but saving the other half for easy lunch tomorrow before work.

Posted by: Skip at January 07, 2024 04:39 PM (fwDg9)

70 I saw jaques pepin cook a piece of salmon in a 200F oven once and have used the technique since. He made a really simple glaze and brushed it a couple of times while it cooked. It will start to just flake, but still looks almost raw. Very tender and very flavorful. There isn't the nice crisp skin side you get from a hot pan and one side cooking, but the flesh is good and it is very easy to avoid overcooking. This works well for most fish I might be able to get in a central Texas HEB.

Posted by: Drc at January 07, 2024 04:39 PM (llGBY)

71 I have a small loaf of Italian bread in the oven right now. Used half of the dough yesterday for pizza, and that turned out fine.

The house smells heavenly right now. I have the butter ready.
Posted by: Dash my lace wigs!

Dash, do you mix your yeast into your warm water before adding it to the mix or add it in dry?

Posted by: Tonypete at January 07, 2024 04:41 PM (GmDse)

72 Interesting knife video. My conclusion, spend a little more keep them sharp. Higher quality tools pay for themselves in the long run.

Posted by: Pete Bog at January 07, 2024 04:41 PM (3iu+6)

73 Somehow, I'm making tacos 2 Sundays in a row.

Two oldest girls at a friend's birthday party, and ground beef was cheap...so boys decided the prep...
Posted by: Nova Local

Once I came up with recipes for taco seasoning and sloppy Joe seasoning instead of store bought, both have become much more popular.

Posted by: Thomas Paine at January 07, 2024 04:42 PM (+YXoM)

74 Nettles sting when you brush against them. If you grab the plant, you crush the sting part. My husband did the experiment to verify.

Posted by: Notsothoreau at January 07, 2024 04:42 PM (L8hCM)

75 I've had squid ink pasta and I don't get why its a thing.

Posted by: San Franpsycho at January 07, 2024 04:42 PM (RIvkX)

76 I did use pizza dough Friday for a ham Stromboli, but saving the other half for easy lunch tomorrow before work.
Posted by: Skip

I think you mentioned stromboli in a prior FT. I looked up the difference between a calzone and a stromboli and will be using the defrosting pizza dough with 4 different Italian sliced meats (Costco).

Posted by: AZ deplorable moron at January 07, 2024 04:42 PM (HeECw)

77 Sous vide En croute Flambé!

Posted by: Commissar of Plenty and Lysenkoism in solidarity with the struggle to maintain Moron standards at January 07, 2024 04:43 PM (C5B5U)

78 Ramen uses sodium carbonate and a bit of potassium carbonate to give them that yellow color. These can be frozen. Lots of recipes for pork belly and one for what he calls ghetto sous vide (using freezer bags to make a sous vide machine)
Posted by: Notsothoreau

Yes, we all know about kasui, but using a machine?

Posted by: weft cut-loop at January 07, 2024 04:43 PM (IG4Id)

79 Dash, do you mix your yeast into your warm water before adding it to the mix or add it in dry?
Posted by: Tonypete at January 07, 2024 04:41 PM (GmDse)

I do the yeast in water first. I have a couple of recipes where you mix it in to dry flour, and then add the water, but I haven't tried it.

Which way do you prefer for best results?

Posted by: Dash my lace wigs! at January 07, 2024 04:43 PM (OX9vb)

80 75 I've had squid ink pasta and I don't get why its a thing.
Posted by: San Franpsycho at January 07, 2024 04:42 PM (RIvkX)

People like to see way different looking food...

Posted by: Nova Local at January 07, 2024 04:43 PM (exHjb)

81 So I'm using bacon and peas. Still debating on the cream. Thoughts?

"Authenticity" is overrated. I mean, it's fine but it's not a goal in and of itself. If the food tastes good, then the food is good.

Posted by: Oddbob at January 07, 2024 04:45 PM (sNc8Y)

82 do you mix your yeast into your warm water before adding it to the mix or add it in dry?
Posted by: Tonypete

I hydrate in warm water for 10 minutes with a tsp of the measured flour.

Posted by: AZ deplorable moron at January 07, 2024 04:45 PM (HeECw)

83 I admit I did make my homemade guac for the tacos, so I gave a little effort.

That said, I did a rack of lamb for the 1st time this week, and well, it turned out really, really well (and was some work, so easy Sunday isn't the worst thing). Leftover holiday "cheap" meats getting used...when the spouse finds them in the freezer.

Posted by: Nova Local at January 07, 2024 04:46 PM (exHjb)

84 Tonight the kids are coming for dinner, creamy chicken linguini with chanterelle and brown mushrooms.

Posted by: San Franpsycho at January 07, 2024 04:46 PM (RIvkX)

85 Breyer's Ice Cream has entered the thread.

Only Blue Bell these days.
Posted by: Tonypete

I bought an Immergood ice cream churn a few years ago. I don't think any store bought ice cream comes close. In fact, I can't recall the last time I had ice cream that I didn't make myself, plus I can make flavors that can't be bought.

Posted by: Thomas Paine at January 07, 2024 04:47 PM (+YXoM)

86 Food thread so on topic.
Hubby the Dem, after watching the dumb Netflix "documentary " you are what you eat: the twin experiment just announced that he's going to try going vegan.
:roll;

Posted by: vmom stabby stabby stabby stabby stabamillion at January 07, 2024 04:47 PM (qinul)

87 I read an article a couple days ago about Costco selling a 157 piece Le Creuset set for $4,500. Lots of stoneware and only a few cast iron pieces.

Posted by: nckate at January 07, 2024 04:47 PM (EPm6B)

88 62 Breyer's Ice Cream has entered the thread.

Only Blue Bell these days.
Posted by: Tonypete at January 07, 2024 04:36 PM (GmDse)

Heh. Breyer's was definitely one of the earlier entries on the ruination list.

On a brighter note, Food Lion is running another $.99/lb pork butt special so I scored a couple of those for later.

Posted by: antisocial justice beatnik at January 07, 2024 04:48 PM (DTX3h)

89 I suspect he thought hand made noodles would be beyond most folks. He talks about working for a soba master and having to leave because he wasn't passionate about soba. He's not a traditionalist in most things.

Posted by: Notsothoreau at January 07, 2024 04:48 PM (L8hCM)

90 vmom, nose plugs will be your friend.

Posted by: Ben Had at January 07, 2024 04:48 PM (k12pY)

91 86 Food thread so on topic.
Hubby the Dem, after watching the dumb Netflix "documentary " you are what you eat: the twin experiment just announced that he's going to try going vegan.
:roll;
Posted by: vmom stabby stabby stabby stabby stabamillion at January 07, 2024 04:47 PM (qinul)

Might want to mention there were 16 sets they didn't show...

Posted by: Nova Local at January 07, 2024 04:49 PM (exHjb)

92 Karoun string cheese. So much better than that Kraft candle wax.

Posted by: Commissar of Plenty and Lysenkoism in solidarity with the struggle to maintain Moron standards at January 07, 2024 04:49 PM (C5B5U)

93 For long ago a ice cream 3/4 of days in a year I didn't have ice cream once last year.

Posted by: Skip at January 07, 2024 04:50 PM (fwDg9)

94 I’ve been buying “uncured” pepperoni at the grocery store deli. It’s really tasty.

It would be good in your calzone Skip.

Posted by: Pete Bog at January 07, 2024 04:51 PM (3iu+6)

95 Skip, we have a good brand of Gelato here that I prefer.

Posted by: Ben Had at January 07, 2024 04:51 PM (k12pY)

96 91 86 Food thread so on topic.
Hubby the Dem, after watching the dumb Netflix "documentary " you are what you eat: the twin experiment just announced that he's going to try going vegan.
:roll;
Posted by: vmom stabby stabby stabby stabby stabamillion at January 07, 2024 04:47 PM (qinul)

To make your life not so bad...think component dinners, so you can have meat/dairy/eggs (and he not) with little extra effort...

Posted by: Nova Local at January 07, 2024 04:52 PM (exHjb)

97 I made a ham and navy bean soup yesterday. There was this one link of Cajun sausage left over. It was one of those from Zatarain's, pre-cooked. I added it to the soup with the ham, beans, carrots, onions, peppercorns and garlic.

That turned out to be a mistake.

The taste and consistency of the sausage is "off" for this sort of soup. It's edible, but not up to my personal standards.

Posted by: Martini Farmer at January 07, 2024 04:52 PM (Q4IgG)

98 90 vmom, nose plugs will be your friend.
Posted by: Ben Had at January 07, 2024 04:48 PM (k12pY)

*snickering at family dynamics at vmom's house after someone goes vegan

Posted by: Dash my lace wigs! at January 07, 2024 04:52 PM (OX9vb)

99 I read an article a couple days ago about Costco selling a 157 piece Le Creuset set for $4,500. Lots of stoneware and only a few cast iron pieces.

You're usually better off buying individual pieces. Buy expensive for things you use a lot, and cheaper for those you don't.

Sets are often a manufacturer's way of getting rid of slow sellers.

Posted by: Archimedes at January 07, 2024 04:53 PM (CsUN+)

100 I do the yeast in water first. I have a couple of recipes where you mix it in to dry flour, and then add the water, but I haven't tried it.

Which way do you prefer for best results?
Posted by: Dash my lace wigs!

My go-to recipe calls for a dry add but I'm not happy with the rise. So, I'm going to try adding it to the warm water first.

Looks like it will be experimentation week.

Posted by: Tonypete at January 07, 2024 04:55 PM (GmDse)

101 I’m prepping tailgate foods today in preparation for the game tomorrow.

Did I mention that the Huskies are playing for the National Title?

Sausages and peppers, dips, maybe sous vide wings.

Posted by: Pete Bog at January 07, 2024 04:56 PM (3iu+6)

102 Bread talk makes me long for foccia and jalapeño cheese loaves.

Posted by: Ben Had at January 07, 2024 04:57 PM (k12pY)

103 I made pizza for dinner last night here's a simple recipe that'll make you look like a gourmet pizza makin' genius.

Prosciutto, Fig Jam, and Arugula Pizza

1) Brush virgin olive oil on pizza dough. Salt and pepper.
2) Mix 50/50 Fig Jam and Ricotta cheese*. Spread over pizza dough surface. Top with some prosciutto. Sprinkle generously with shredded mozzarella.
3) Top with some rounds of fresh mozzarella.
4) Bake.
5) Immediately after removing from oven, top with torn pieces of prosciutto and fresh baby arugula.
6) Slice and eat.

*This here step is the secret. After making this the first time I made this I got some complaints about the sweet blobs of fig jam. So, mixing the fig jam with the ricotta solves this issue but lets the figgy goodness mix with the other flavors.

Give it a whirl.

Posted by: naturalfake at January 07, 2024 04:57 PM (nFnyb)

104 That Beef Wellington dinner looks fabulous. Is that a pavlova I spy in the background? And the china is lovely. I may have a thing for china.

Posted by: bluebell at January 07, 2024 04:58 PM (pTb/Z)

105
Saw butter at $7.00 a pound today. It was about $2.00 with that mean tweet guy. Really bit the bullet on that one, yes we did.

Posted by: Divide by Zero at January 07, 2024 04:58 PM (3qE2b)

106 Mmmm...focaccia. I think I'll do that later this week.

Posted by: Dash my lace wigs! at January 07, 2024 04:59 PM (OX9vb)

107 My view is that the best, readily available liquor is Bulleit Rye. Great taste and great value. It ain't as good as my Honeyshine liquor made from Texas wildflower honey, but then again, what could be?

Posted by: Bonecrusher at January 07, 2024 04:59 PM (u0OdI)

108 Pete Bog!
Wish I was there to root with you!

Posted by: nurse ratched at January 07, 2024 04:59 PM (83C9A)

109 BLACK PASTA ... While visiting Italy several years ago -- and while waiting to be seated at a restaurant -- one of our teenaged grandsons noticed a waiter delivering a plate of black pasta to an already-seated customer. He immediately says: "Dad, that looks gross. Can I order it for my dinner?" Dad agreed, and not only did he thoroughly enjoy his black pasta, he asked me to attempt to replicate it when he returned home from vacation. I couldn't immediately find black pasta, but made a valiant effort tinting regular white pasta with squid ink (available at Whole Foods). Grandson was very gracious about thanking me, but also admitted the results didn't match what he remembered from Italy. Eventually, we located a small Italian delicatessen nearby which carried dry black pasta in various shapes (which he could boil himself and to which he could add his favorite store-bought sauces).

Posted by: Kathy at January 07, 2024 05:00 PM (LPNLk)

110 Re: Le Creuset - one of the things I like about the brand is that they are guaranteed forever.

One of my dutch oven bread loaves calls for the oven as hot as you can get it (500F+). Believe it or not, the Dutch Oven was not up to it and some of the porcelain popped off - a few little dime-sized spots.

Le Creuset told me to send it into them and they sent me back a brand new one.

Posted by: Tonypete at January 07, 2024 05:00 PM (GmDse)

111 Naturalfake, that pizza sounds delicious. Want to make me one!

Posted by: bluebell at January 07, 2024 05:00 PM (pTb/Z)

112 And the Beef Wellington looks amazing. Nicely done!
Posted by: nurse ratched at January 07, 2024 04:37 PM (MMzZ/)

Thanks! It was boil-in-bag.

No, not really, just kidding.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 05:00 PM (/HDaX)

113 "You're usually better off buying individual pieces. Buy expensive for things you use a lot, and cheaper for those you don't."

Every once in a while you'll see Le Creuset pieces at Costco or places like Home Goods or TJ Maxx.

Posted by: Tuna at January 07, 2024 05:01 PM (oaGWv)

114 I now buy a bigger filet mignon not 2 small
then I add chips to a pan over the falvor bars
and a cup of beer
and instead of 15 minutes about 20 minutes
still in a old cast iron
but now more flavor
Posted by: rhennigantx at January 07, 2024 04:30 PM (lwOKI)

Chips and flavor bars? Smoking?

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 05:01 PM (/HDaX)

115 Ha ha, Bluebell. I was wondering the same thing: is that a pavlova? Thanks for asking!

Posted by: Art Rondelet of Malmsey at January 07, 2024 05:01 PM (FEVMW)

116 That Beef Wellington dinner looks fabulous. Is that a pavlova I spy in the background? And the china is lovely. I may have a thing for china.
Posted by: bluebell at January 07, 2024 04:58 PM (pTb/Z)

It is. That one's my wife's specialty. And she's a real China hound as well.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 05:03 PM (/HDaX)

117 Only Blue Bell these days.
Posted by: Tonypete at January 07, 2024 04:36 PM (GmDse)
--------------

Thank you, thank you.

Posted by: bluebell at January 07, 2024 05:03 PM (pTb/Z)

118 Hey Kathy! I just recently learned to make sauerkraut at home, and I tried that recipe you posted a couple weeks ago, with the kraut and applesauce and bacon. I cooked it in a crockpot for my holiday family get together.

I loved it! One brother and an SIL really liked it too. The others tasted politely but said not their cup of tea. I guess you have to be used to sauerkraut. But it had a wonderful nutty taste; I like it best warm. Had a craving for it yesterday and heated up the last, and it was great. Thank you so much!

Posted by: skywch at January 07, 2024 05:04 PM (uqhmb)

119 Pete Bog, sous vide chicken wings? I had to look away from that comment. That's so .wrong.

Posted by: Ben Had at January 07, 2024 05:04 PM (k12pY)

120 Ha ha, Bluebell. I was wondering the same thing: is that a pavlova? Thanks for asking!
Posted by: Art Rondelet of Malmsey at January 07, 2024 05:01 PM (FEVMW)
----------

Stick with me, I can always sniff out a good dessert.

Posted by: bluebell at January 07, 2024 05:05 PM (pTb/Z)

121 Nurse, watching the game at home but creating the appropriate atmosphere.

And getting all the preparation done before the game so I’m able to watch.

Posted by: Pete Bog at January 07, 2024 05:05 PM (3iu+6)

122 Oh, another difference I noticed was using whole egg or yolk only. What does an egg white do that makes cooks only use the yolk in a dish like this?
Posted by: olddog in mo at January 07, 2024 04:33 PM (ju2Fy)

Supposed to be the yolks only provide the creaminess. The better the egg the more creaminess.

Posted by: Hairyback Guy at January 07, 2024 05:07 PM (R/m4+)

123 I if have pepperoni put it in my Stromboli, had hot cappicola this time

Posted by: Skip at January 07, 2024 05:07 PM (fwDg9)

124 Maple syrup on chicken? That might be a marinade I need to try.

Posted by: Lancelot_link at January 07, 2024 05:07 PM (uxAXv)

125
Thanks! It was boil-in-bag.

Posted by: Additional Blond Agent

That got a big smile.

Posted by: AZ deplorable moron at January 07, 2024 05:08 PM (HeECw)

126
I treat yeast as if it has the ability to create something living from the powder. Everything has to be human temperature, the bowl, the water. Dump the yeast into the warm bowl, then the warm water, then into my microwave with a 'bake' function which can be set to 100 degrees. I give it 20 or 30 minutes at that temperature to get busy. Some serious foam on top tells me the yeast is alive and healthy.

Posted by: Divide by Zero at January 07, 2024 05:08 PM (3qE2b)

127 123 I if have pepperoni put it in my Stromboli, had hot cappicola this time
Posted by: Skip at January 07, 2024 05:07 PM (fwDg9)

Gabagool!

Posted by: jix at January 07, 2024 05:09 PM (VghtP)

128 121 Nurse, watching the game at home but creating the appropriate atmosphere.

And getting all the preparation done before the game so I’m able to watch.
Posted by: Pete Bog

Well, I don't have that rich people fancy cable teevee, so I'll be listening on the radio. Or going for a walk to ease the anxiety.

Posted by: nurse ratched at January 07, 2024 05:09 PM (ISu5D)

129 Pete Bog, sous vide chicken wings? I had to look away from that comment. That's so .wrong.
Posted by: Ben Had

Trust me on this one. Salty, sticky a little sweet and spicy. Yum.

Posted by: Pete Bog at January 07, 2024 05:10 PM (3iu+6)

130 125
Thanks! It was boil-in-bag.

Posted by: Additional Blond Agent

That got a big smile.
Posted by: AZ deplorable moron

*rolls eyes*

Posted by: nurse ratched at January 07, 2024 05:10 PM (ISu5D)

131 I've got probably 25 pieces of le creuset cast iron I've accumulated over the years. I've got my eye on their new wok. And I also like the new wok bowls.

Posted by: nckate at January 07, 2024 05:12 PM (EPm6B)

132 Jan 6
NEW - Chinese capital Beijing experienced its coldest December since records began in 1951 — Guardian

Jefferson purchased a barometer — one of the only ones in America at the time — a few days later from the same merchant. Incidentally, he noted that the high temperature in Philadelphia, Pa., on July 4, 1776 was 76 degrees.

And we let these fuckers catchup to us??

Posted by: rhennigantx at January 07, 2024 05:13 PM (lwOKI)

133 Having sausage and spinach over linguine with a basic crushed cherry tomatoes sauce.

Gimelt of course to accompany.

Posted by: Thomas Bender at January 07, 2024 05:14 PM (XV/Pl)

134 I also like the new wok bowls.
Posted by: nckate

Yes, but can you wok like an Egyptian?

Posted by: weft cut-loop at January 07, 2024 05:16 PM (IG4Id)

135 I'll be listening on the radio. Or going for a walk to ease the anxiety.
Posted by: nurse ratched

Sports bars will have the game on multiple TVs and you can drink whatever you desire...

Posted by: AZ deplorable moron at January 07, 2024 05:18 PM (HeECw)

136
Trust me on this one. Salty, sticky a little sweet and spicy. Yum.

Posted by: Pete Bog

I just checked a couple of SV chicken wing recipes...

165F for an hour followed by patting dry, placing on rack for 8hrs in the frig?
I don't think so.

Posted by: AZ deplorable moron at January 07, 2024 05:20 PM (HeECw)

137 135 I'll be listening on the radio. Or going for a walk to ease the anxiety.
Posted by: nurse ratched

Sports bars will have the game on multiple TVs and you can drink whatever you desire...
Posted by: AZ deplorable moron at January 07, 2024 05:18 PM (HeECw)

Electronics stores (or Walmart) will have it on all their tvs...

Posted by: Nova Local at January 07, 2024 05:20 PM (exHjb)

138 We finally finished off the Christmas leftovers, but now i want to try that Beef Wellington!!

It will have to wait though; daughter and i are heading to Houston in the morning. Go Dawgs!

Posted by: LASue at January 07, 2024 05:21 PM (Ed8Zd)

139 I just came across a picture of a huddle of volleyball girls. Now I'm hungry for peaches.

Posted by: Northernlurker at January 07, 2024 05:21 PM (n2Iei)

140 AZdeplorable, tequila/lime marinade and done on the grill. The only acceptable choice

Posted by: Ben Had at January 07, 2024 05:22 PM (k12pY)

141 "I've got probably 25 pieces of le creuset cast iron I've accumulated over the years. I've got my eye on their new wok. And I also like the new wok bowls."

I've been tempted to buy the little heart shaped 2qt. casserole in pink just cuz it's so darned cute.

Posted by: Tuna at January 07, 2024 05:22 PM (oaGWv)

142 I apologize for my inappropriate flippancy.

Posted by: Northernlurker at January 07, 2024 05:23 PM (n2Iei)

143 AZdeplorable, tequila/lime marinade and done on the grill. The only acceptable choice
Posted by: Ben Had

Too bad you're a 1000 miles away!

Posted by: AZ deplorable moron at January 07, 2024 05:26 PM (HeECw)

144 AZdeplorable, tequila/lime marinade and done on the grill. The only acceptable choice
Posted by: Ben Had at

Ben Had is noted for her flexibility and open mind!😁

Posted by: Pete Bog at January 07, 2024 05:27 PM (3iu+6)

145 AZdeplorable, I will fix some for you in October.

Posted by: Ben Had at January 07, 2024 05:27 PM (k12pY)

146 >>>@118 Hey Kathy! I just recently learned to make sauerkraut at home, and I tried that recipe you posted a couple weeks ago, with the kraut and applesauce and bacon. I loved it! Thank you so much! Posted by: skywch at January 07, 2024 05:04 PM (uqhmb)
============
You're sincerely welcome, Skywch ... Am glad you enjoyed it, and suggest trying it on a roll with grilled kielbasa and/or bratwurst ... It's always well received at our neighborhood Octoberfest.

Posted by: Kathy at January 07, 2024 05:28 PM (LPNLk)

147 Beer break. Estrella de Jalisco was on sale at Wally World for 19.95 a case. Quite palatable, it is.

Got the oak top on my machine table, screwed down with 21 1/4-20 flathead scews, countersunk of course. Stained the top, and the plywood shelves with Varathane "Ipswich Pine" penetrating stain. Looks quite good.

Posted by: Alberta Oil Peon at January 07, 2024 05:28 PM (tkR6S)

148 LASue, representing the Husky Nation. Have fun. Should be a great game. I’m jealous.

Posted by: Pete Bog at January 07, 2024 05:28 PM (3iu+6)

149 Be careful when you brand somebody a knife geek because I'll cut your tits and balls, Ke-mo sah-bee.

Posted by: Dr. Bone at January 07, 2024 05:29 PM (J3ryZ)

150 Pete Bog, you don't be telling tales now. You know I'm a dictatorial bitch in the kitchen.

Posted by: Ben Had at January 07, 2024 05:30 PM (k12pY)

151 Launch commenting in 5 minutes

Posted by: Ciampino - Reminder #7 at January 07, 2024 05:30 PM (qfLjt)

152 I forgot the championship game was tomorrow...that explained the st louis rib sales at my store today. Yes, I'm making them for dinner tomorrow (there's a rule in my house - since I need to make 7+lb ribs anytime I make them, I never put them in the freezer b/c there'd be no room for anything else)...and I only make them when they are on sale, b/c I gotta make 7+ lbs of ribs...

Posted by: Nova Local at January 07, 2024 05:30 PM (exHjb)

153 You know I'm a dictatorial bitch in the kitchen.
Posted by: Ben Had at January 07, 2024 05:30 PM (k12pY)

Just the kitchen?

Posted by: Pete Bog at January 07, 2024 05:32 PM (3iu+6)

154 T-2 minutes

Posted by: Ciampino - Reminder #7 at January 07, 2024 05:33 PM (qfLjt)

155 Posted by: rhennigantx at January 07, 2024 05:13 PM (lwOKI)

Uh, Temp records in Beijing only started in 1951? or were all the older records destroyed in Mao's Cultural Revolution.

Because, hell, there were Brits in Peking... they would have kept some records... Hell... there were airports there before WW2...

Posted by: Romeo13 at January 07, 2024 05:34 PM (xaFKb)

156 AZdeplorable, I will fix some for you in October.
Posted by: Ben Had

Deal!

Posted by: AZ deplorable moron at January 07, 2024 05:35 PM (HeECw)

157 Pete Bog, well done!

Posted by: Ben Had at January 07, 2024 05:35 PM (k12pY)

158 Wow. Congrats to ABA on that Beef Wellington. Will need challenge myself with that one. My friend used to make his using crescent roll dough, but that picture makes a strong case for doing it "right". Gorgeous presentation!

Posted by: Joe Kidd at January 07, 2024 05:35 PM (NAi0z)

159 I'm a real cod fan, now I need to try CBD's dish. Very nicely colorful in that shot.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 05:35 PM (/HDaX)

160 O/T
Rain has passed; but, now instead of 32F for the low they are guessing 29F.
That's cold for us desert rats!

Posted by: AZ deplorable moron at January 07, 2024 05:39 PM (HeECw)

161 It will have to wait though; daughter and i are heading to Houston in the morning. Go Dawgs!
Posted by: LASue

You're going to the game?!?!? Rock on! That's awesome!

WOOF WOOF WOOF!

Posted by: nurse ratched at January 07, 2024 05:43 PM (CKPDL)

162 I may have a thing for china.
Posted by: bluebell
-------
My first thought was Chadds Ford, Queen's Lace.

[hands in Man Card]

Moreover, I was wrong.

Posted by: Mike Hammer, etc., etc. at January 07, 2024 05:44 PM (XeU6L)

163 LASue, representing the Husky Nation. Have fun. Should be a great game. I’m jealous.
Posted by: Pete Bog at January 07, 2024 05:28 PM (3iu+6)

Thanks! We will do our best I know from last week in NO that most Huskies under 29 dont know the words to Bow Down, so if you listen closely, you might hear me singing! .

Posted by: LASue at January 07, 2024 05:44 PM (Ed8Zd)

164 Prediction here for next Sunday is a high of 11 and a low of -5. We are in for several cold days next week.

Posted by: Notsothoreau at January 07, 2024 05:45 PM (L8hCM)

165
Thanks for the information and links about the unilateral cooking method, CBD!

I am the lone consumer of fish in the household and any preparation method that yields a cooked, but not mushy, fish entree is right up my alley.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 07, 2024 05:46 PM (xG4kz)

166 Another smooth launch for SpaceX

SpaceX - Falcon 9 - Starlink Group 7-10
Launch time: Approx. January 7th/8th:
9 p.m. to 1:27 a.m. PST (12:00-4:27 a.m. EST)
https://shorturl.at/fryJV

Posted by: Ciampino - Reminder #8 at January 07, 2024 05:46 PM (qfLjt)

167 I thought learning the words to the Husky fight song was required during freshman orientation!

Damn these kids are soft.

Posted by: nurse ratched at January 07, 2024 05:47 PM (CKPDL)

168 Gorgeous presentation!
Posted by: Joe Kidd at January 07, 2024 05:35 PM (NAi0z)

Thank you, sir.

Off to dinner now. Red beans and rice.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 05:50 PM (/HDaX)

169 bluebell " I may have a thing for China"

Sundowner does too

Posted by: Skip at January 07, 2024 05:51 PM (fwDg9)

170 I thought learning the words to the Husky fight song was required during freshman orientation!

Damn these kids are soft.
Posted by: nurse ratched at January 07, 2024 05:47 PM (CKPDL)

Yep I asked several youngsters and not one knew the lyrics or had any idea what the Dardanelles are! (But my daughter knows it all.)

Posted by: LASue at January 07, 2024 05:51 PM (Ed8Zd)

171 Think I've done planked salmon unilateral. Reused the cedar plank until it became a smoke component for a rack of ribs at some point. My preference (as someone else mentioned) is for a crispy salmon skin, which I call the "bacon side". The grilling method is to start with the flesh side down over a low wood fire, just long enough to get sear marks (no more than a minute and a half). Flip it to skin side down, add some kindling, and maybe a chunk of hickory. When the flames start licking the skin, close the cover and air vents to reduce the flame. Leave it thus for maybe three minutes, depending on thickness.

Posted by: Joe Kidd at January 07, 2024 05:53 PM (NAi0z)

172 I always cook salmon skin down. Works fine for frozen salmon. I just make sure it is thawed before I cook it. I love crispy salmon skin.

I do it with wild caught sockeye, king, coho, chum, and it works great with steelhead too.

Posted by: Evi L. Bloggerlady at January 07, 2024 05:54 PM (oykjI)

173 Wow. Congrats to ABA on that Beef Wellington. Will need challenge myself with that one. My friend used to make his using crescent roll dough, but that picture makes a strong case for doing it "right". Gorgeous presentation!
Posted by: Joe Kidd at January 07, 2024 05:35 PM (NAi0z)

Frozen puff pastry dough is excellent these days.

No need to make it unless you just want to.

Posted by: naturalfake at January 07, 2024 05:55 PM (nFnyb)

174
Prediction here for next Sunday is a high of 11 and a low of -5. We are in for several cold days next week.
Posted by: Notsothoreau

Tomato soup and a grilled cheese sandwich.

Posted by: Bertram Cabot, Jr. at January 07, 2024 05:55 PM (63Dwl)

175 Rain has passed; but, now instead of 32F for the low they are guessing 29F.
That's cold for us desert rats!
Posted by: AZ deplorable moron at January 07, 2024 05:39 PM (HeECw)
-------------

Rain? Pfft, we got sleet mixed with snow this am. The surrounding mountains look very nice. We'll cool off this evening but we're hovering around 40F currently.

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 05:55 PM (tT6L1)

176 It will have to wait though; daughter and i are heading to Houston in the morning. Go Dawgs!
Posted by: LASue

I didn’t know that Georgia was in the national championship game.

Posted by: Not a Fan at January 07, 2024 05:56 PM (hEv4o)

177 Just got to wond'ring, does anyone else make
A celebratory Epiphany cake?

MiladyJo and I are diving into the last leftover slices from yesterday's. Tradition inherited from MiladyJo's mother. She would secret a ring or token and the kid (always a kid) who got that slice won, like, a dollar.

Daughter Sugar Plum Fairy made the cake this year. No hidden prize, but, yum. Two layers of yellow cake topped with brown sugar and pecans (vs m-i-law's 1 layer & walnuts.) Family enjoyed.

Then we undecorated the tree and packed up all the ornaments, linens, God Jul trays, i Believe in Santa Claus elf hats, and all. Still have light strings up outside, and two wreaths hanging on the front door. So Christmas isn't absolutely over yet.

This was a good first Christmas in the new house.

Posted by: mindful webworker - and the three wise guys at January 07, 2024 05:58 PM (/JmJp)

178 Damn these kids are soft.
Posted by: nurse ratched at January 07, 2024 05:47 PM (CKPDL)
-------------

Cannibal Bob wouldn't have it any other way.

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:00 PM (tT6L1)

179 Anybody notice what's hiding behind the main page photo?

Posted by: CharlieBrown'sDildo at January 07, 2024 06:00 PM (gSZYf)

180 179 Anybody notice what's hiding behind the main page photo?
Posted by: CharlieBrown'sDildo at January

One ping only.

Posted by: nurse ratched at January 07, 2024 06:03 PM (A4itf)

181 Posted by: LASue at January 07, 2024 05:44 PM (Ed8Zd)

Hail to the victors valiant
Hail to the conquering heroes
Hail, hail to Michigan
The champions of the west!

Posted by: CharlieBrown'sDildo at January 07, 2024 06:06 PM (gSZYf)

182 I have split pea soup with ham. And pot roast with veggies. Plan to do some baking next weekend. I baked 7 potatoes today because the price for 10 pounds was 50 cents more than for 5 pounds. It's so much easier to just heat stuff up during the week.

Posted by: Notsothoreau at January 07, 2024 06:07 PM (L8hCM)

183 I soaked pinto beans overnight. Browned 80/20 burger meat and left the grease, pulled the browned meat out and put finely chopped onion in, browned them in the burger grease. Added rinsed beans, beef and roasted garlic base, water, pepper - black and red, minced garlic, and some other spices. Added cubed sausage and onions. Let cook for a while, really good. Hearty, savory, stick to your ribs, perfect for cold days, food. About 50% beans and the rest is all the other stuff. This concoction freezes well. I have no idea what to call it, so I refer to it as slop.

Posted by: Bonecrusher at January 07, 2024 06:08 PM (u0OdI)

184 Blow it out your ass, CBD.

Michigan shouldn't even be bowl eligible after being caught cheating.

Posted by: nurse ratched at January 07, 2024 06:09 PM (Jcd9M)

185 Michigan shouldn't even be bowl eligible after being caught cheating.

Posted by: nurse ratched at January 07, 2024 06:09 PM (Jcd9M)

"Caught" being the operative word.

Posted by: CharlieBrown'sDildo at January 07, 2024 06:11 PM (gSZYf)

186 I refer to it as slop.
Posted by: Bonecrusher

I'll be it tastes great!

Posted by: AZ deplorable moron at January 07, 2024 06:11 PM (HeECw)

187 Oh yes, it's the "everybody does it" excuse.

Posted by: nurse ratched at January 07, 2024 06:12 PM (Jcd9M)

188 Oh yes, it's the "everybody does it" excuse.

Posted by: nurse ratched at January 07, 2024 06:12 PM (Jcd9M)

They kept winning after they got caught. So I am not particularly concerned with the advantage they may have had.

Posted by: CharlieBrown'sDildo at January 07, 2024 06:13 PM (gSZYf)

189 Sun is peaking through under the clouds and I see patches of snow on top of the Superstition Mountains, it's very picturesque with the clouds parting round the peaks.

Posted by: AZ deplorable moron at January 07, 2024 06:13 PM (HeECw)

190 The launch for later tonight is now moved to Tuesday. See 2nd entry here.

Actual NEXT LAUNCH
ULA - Vulcan Centaur VC25 - Cert-1 -
SLC-41 - Cape Canaveral SFS
NEXT LAUNCH
Launch time: January 8th: 2:18 a.m. EST
https://t.ly/_C_nv

Early in the morning, no sleeping!

____________________________
TUESDAY
SpaceX - Falcon 9 - Starlink Group 7-10
New schedule: The launch is scheduled for January 9 at 9:00 p.m. PT (05:00 UTC, 06:00 CET, January 10). TUESDAY
https://www.youtube.com/watch?v=UMvgnrw1P2o
https://shorturl.at/fryJV

Posted by: Ciampino - Reminder #9 at January 07, 2024 06:16 PM (qfLjt)

191 Michigan played three ranked teams all season.

Washington played five.

And three of Michigans opponents were barely even D 1.

Posted by: nurse ratched at January 07, 2024 06:16 PM (Jcd9M)

192 Wait, there's a problem now with the "everybody does it" excuse? That's a mainstay in the Weasel excuse arsenal!

Posted by: Weasel at January 07, 2024 06:16 PM (JwHpX)

193 Posted by: mindful webworker - and the three wise guys at January 07, 2024 05:58 PM (/JmJp

Yes; I have heard of that nice custom with the King's cake for Epiphany, and it's often done at Mardi Gras as wellThere is often a figurine of Jesus put in the cake batter , and whoever gets it receives a prize or money,

I am glad you had a nice Christmas in the new house.

Posted by: FenelonSpoke at January 07, 2024 06:16 PM (NY56L)

194
They kept winning after they got caught. So I am not particularly concerned with the advantage they may have had.
Posted by: CharlieBrown'sDildo at January 07, 2024 06:13 PM (gSZYf)

With FSU being excluded and the ridiculousness of the transfer portal/money in the college sports field...I'm hoping Michigan wins in a landslide. It would be the ultimate cherry on top of the season...

Posted by: Nova Local at January 07, 2024 06:17 PM (exHjb)

195 wellThere is often a figurine of Jesus put in the cake batter , and whoever gets it receives a prize or money,

Choking hazard lawsuit?

Posted by: Commissar of Plenty and Lysenkoism in solidarity with the struggle to maintain Moron standards at January 07, 2024 06:17 PM (ccm2n)

196 Choking hazard lawsuit?

Not that I've heard of , but some people are certainly suit happy.

Posted by: FenelonSpoke at January 07, 2024 06:19 PM (NY56L)

197 I do the yeast in water first. I have a couple of recipes where you mix it in to dry flour, and then add the water, but I haven't tried it.

Which way do you prefer for best results?
Posted by: Dash my lace wigs! at January 07, 2024 04:43 PM (OX9vb)

I mix a cup of flour, two cups of water, a pinch of yeast in a quart tub, and let it rise over night, or at least until it is foamy. I use whole meal wheat, often, in the starter, so I like to soak it extra long before adding in the flour and salt to make my dough.

Posted by: Kindltot at January 07, 2024 06:19 PM (D7oie)

198 butter at $7.00 a pound today.

But it's Biden Build Back Better butter!

Posted by: Commissar of Plenty and Lysenkoism in solidarity with the struggle to maintain Moron standards at January 07, 2024 06:21 PM (ccm2n)

199 My usual online source for salt cod required an authentication code which they sent to a phone number that I no longer had. Could not complete the transaction. Fortunately, I discovered salt cod at a local Mexican supermarket, so baccala was featured on Christmas Eve. Had lots of cod left over, so that became Portuguese cod cakes on New Years Eve. Think latkes in New England.

Cod is an underappreciated fish because it tends to be overcooked. A good cod stew is what the best clam chowder aspires to be..

Posted by: Joe Kidd at January 07, 2024 06:21 PM (NAi0z)

200 the ridiculousness of the transfer portal/money in the college sports field...

Posted by: Nova Local at January 07, 2024 06:17 PM (exHjb)

It has destroyed college sports.

I just wish that they had destroyed the NCAA first.

Posted by: CharlieBrown'sDildo at January 07, 2024 06:22 PM (gSZYf)

201 Deep fried cod in Lefty's seasoning. You would be amazed

Posted by: Ben Had at January 07, 2024 06:23 PM (k12pY)

202 So I'm frying up a couple of pounds of venison steaks for a late lunch and I decide to deglaze the cast iron skillet with a single barrel bourbon and splash the liquid across my garlic mash potatoes and mushroom gravy. Two thumbs up.

Posted by: Dr. Bone at January 07, 2024 06:24 PM (J3ryZ)

203 Cod is an underappreciated fish because it tends to be overcooked. A good cod stew is what the best clam chowder aspires to be..

Posted by: Joe Kidd at January 07, 2024 06:21 PM (NAi0z)

Cod is fantastic! One of my favorite fish, and so versatile.

Brandade de Morue!

http://tinyurl.com/pbzweyzt

Posted by: CharlieBrown'sDildo at January 07, 2024 06:24 PM (gSZYf)

204 This is a remarkable ad from Vivek:

http://tinyurl.com/5cxmjwmn

Posted by: Notsothoreau at January 07, 2024 06:24 PM (L8hCM)

205 Ciampino I swear I didn't put it on

Posted by: Skip at January 07, 2024 06:24 PM (fwDg9)

206 200 the ridiculousness of the transfer portal/money in the college sports field...

Posted by: Nova Local at January 07, 2024 06:17 PM (exHjb)

It has destroyed college sports.

I just wish that they had destroyed the NCAA first.
Posted by: CharlieBrown'sDildo at January 07, 2024 06:22 PM (gSZYf)

Agreed.

Posted by: Nova Local at January 07, 2024 06:25 PM (exHjb)

207 I have a friend who bakes cod in milk. She swears by it.

Has anyone ever tried this?

Posted by: nurse ratched at January 07, 2024 06:25 PM (RPaRn)

208 @57 use duct tape to pull the nettle stinger out. Works great for slivers too.

Posted by: Autumn at January 07, 2024 06:26 PM (RnoAn)

209 Posted by: LASue at January 07, 2024 05:44 PM (Ed8Zd)

Hail to the victors valiant
Hail to the conquering heroes
Hail, hail to Michigan
The champions of the west!
Posted by: CharlieBrown'sDildo at January 07, 2024 06:06 PM (gSZYf)

The west?!?

Posted by: LASue at January 07, 2024 06:26 PM (Ed8Zd)

210 Regular butter hasn't been that high here. I kept buying two chunks of Kerry Gold anytime I went to the store. Had to start using it up. That is more expensive but worth it.

Posted by: Notsothoreau at January 07, 2024 06:28 PM (L8hCM)

211 The west?!?

Posted by: LASue at January 07, 2024 06:26 PM (Ed8Zd)

Back in the day, Michigan was considered a western team.

Posted by: CharlieBrown'sDildo at January 07, 2024 06:28 PM (gSZYf)

212 Has anyone ever tried this?

Posted by: nurse ratched at January 07, 2024 06:25 PM (RPaRn)

Not milk, but cream. And bluebell sent me a baked cod recipe that was actually just cod cooked in about a pound of butter.

Yes, it was delicious!

Posted by: CharlieBrown'sDildo at January 07, 2024 06:29 PM (gSZYf)

213 Back in the day, Michigan was considered a western team.
Posted by: CharlieBrown'sDildo

You must be much, much older than you look.

Posted by: AZ deplorable moron at January 07, 2024 06:30 PM (HeECw)

214 I ,personally don't give a shit about football but you people definitely need to use more alcohol in your cooking

Posted by: Ben Had at January 07, 2024 06:30 PM (k12pY)

215 Nettle stingers are like little hypodermic needles. They are sort of coiled, so when you brush them, you get jabbed.

Posted by: Notsothoreau at January 07, 2024 06:31 PM (L8hCM)

216 Or alcohol while your cooking?

Posted by: Skip at January 07, 2024 06:31 PM (fwDg9)

217 You must be much, much older than you look.

Posted by: AZ deplorable moron at January 07, 2024 06:30 PM (HeECw)

Michigan is a really old school. Early 19th century!

I'm not quite that old...

Posted by: CharlieBrown'sDildo at January 07, 2024 06:32 PM (gSZYf)

218 Skip, both.

Posted by: Ben Had at January 07, 2024 06:32 PM (k12pY)

219 Bow Down to Washington, Bow Down to Washington.
Mighty are the men who wear the Purple and the Gold,
Joyfully we welcome them within the Victor's fold.
We will carve our name in the Hall of Fame,
To preserve the memory of our Devotion.

Posted by: Pete Bog at January 07, 2024 06:33 PM (3iu+6)

220 So, heaven help the foes of Washington,
They're trembling at the feet of mighty Washington.
Our boys are there with bells, their fighting blood excels,
It's harder to push them over the lines than pass the Dardanelles.
So Victory's the cry of Washington
Our leather lungs together with a Rah! Rah! Rah!
And o'er the land, the loyal band
Will sing the glory of Washington forever!

Posted by: Pete Bog at January 07, 2024 06:34 PM (3iu+6)

221 I'm old enough to remember when the Rose Bowl was Big 10 versus Pac 12.

None of the Bowl Playoff series nonsense.

Some of my favorite memories are of my late father and I watching the Rose Bowl New Years day.

Money, in the end, won out over tradition.

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:34 PM (tT6L1)

222 Heaven help the foes of Washington
They're trembling at the feet of mighty Washington

Posted by: nurse ratched at January 07, 2024 06:34 PM (RPaRn)

223 One of my earliest memories was my father and grandfather taking a hacksaw to a whole dried cod so they could fit it in the pot to soak for a week before Christmas (or was it Easter?).

Grandma's kitchen reeked in the days leading up to the feast, and I swore I would not touch whatever the hell that thing was . The Italian word for it is pronounced, "stolk". Well let me tell you, that first taste was a revelation...

Posted by: Joe Kidd at January 07, 2024 06:35 PM (NAi0z)

224 Mr Bog!

I bet we went to some of the same games.

1986-89 seasons at all?

Posted by: nurse ratched at January 07, 2024 06:36 PM (RPaRn)

225 http://tinyurl.com/mu362suf
Another good Bad Blue

Posted by: Skip at January 07, 2024 06:36 PM (fwDg9)

226 Blake,
It was the Pac 10 back then.

Posted by: nurse ratched at January 07, 2024 06:37 PM (RPaRn)

227 Blake,
It was the Pac 10 back then.
Posted by: nurse ratched at January 07, 2024 06:37 PM (RPaRn)
-------------

You've met me. You know I'm old with a fading memory....

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:40 PM (tT6L1)

228 Fox has really screwed up their news site.

Posted by: vic at January 07, 2024 06:40 PM (A5THL)

229 Not sure where whole dried cod can be had in the States anymore. Might need to look into that..

Posted by: Joe Kidd at January 07, 2024 06:40 PM (NAi0z)

230 My wife has discovered sour dough spalt wheat breads don't affect her, unlike bread wheats.
Talk about a new "system" for bread.
But at least we can keep bread around again!

Posted by: MkY at January 07, 2024 06:41 PM (cPGH3)

231 I'm old enough to remember when the Rose Bowl was Big 10 versus Pac 12.

None of the Bowl Playoff series nonsense.

Some of my favorite memories are of my late father and I watching the Rose

I don't remember that at all but I remember when there were only six teams in the NHL.

Posted by: Northernlurker at January 07, 2024 06:41 PM (n2Iei)

232 Re-reading that, it doesn't make sense, does it?
Wife can't eat regular wheat... bread, pastas, nada.
She can eat the chick-peas stuff, but it makes a poor loaf.
Spelt solves that, but needs to be fermented (sour dough).
And it's much more finicky than regular sour dough bread.

Posted by: MkY at January 07, 2024 06:44 PM (cPGH3)

233 I went to the food thread and a pep rally broke out!

Last time I saw Michigan play live they were getting drummed by the Washington Huskies in the 1991 Rose Bowl. I was nine.

Posted by: Pete Bog at January 07, 2024 06:44 PM (3iu+6)

234 Well, off to spaghetti and meatballs. Made sauce for Little's first Sunday back from college. He went back yesterday, so I'm knocking out the leftovers, followed by a manhattan and short cigar before it gets too cold (<50 degrees) tonight...

Posted by: Joe Kidd at January 07, 2024 06:46 PM (NAi0z)

235 Last time I saw Michigan play live they were getting drummed by the Washington Huskies in the 1991 Rose Bowl. I was nine.
Posted by: Pete Bog at January 07, 2024 06:44 PM (3iu+6)
---------------

Thanks for that. My children are older than you are....

I'm just gonna grab a lily, lay down and cross my arms...

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:47 PM (tT6L1)

236 Blake,
You've met Pete Bog.

Posted by: nurse ratched at January 07, 2024 06:48 PM (EI3P2)

237 Blake,
You've met Pete Bog.

Posted by: nurse ratched at January 07, 2024 06:48 PM (EI3P2)

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

Yes I have and at the time I didn't realize how young he is.

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:49 PM (tT6L1)

238 One ping only, Vasily

Posted by: gourmand du jour at January 07, 2024 06:52 PM (MeG8a)

239 Thanks for the Food Thread CBD!

Posted by: AZ deplorable moron at January 07, 2024 06:52 PM (HeECw)

240 Yes I have and at the time I didn't realize how young he is.
Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:49 PM (tT6L1)
---
No kidding. Had I known this I'd have been giving him much more shit!

Posted by: Weasel at January 07, 2024 06:53 PM (JwHpX)

241 I'm old enough to remember when the Rose Bowl was Big 10 versus Pac 12.
-----------
I''m old enough to remember when the Rose Bowl was Big 10 versus Pac 8.

Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight at January 07, 2024 06:53 PM (xYckV)

242 >>>@207 I have a friend who bakes cod in milk. She swears by it. Has anyone ever tried this? Posted by: nurse ratched at January 07, 2024 06:25 PM (RPaRn)
==================
Greetings, Nurse ... For many years, our family has enjoyed a fish chowder (recipe below) which is made with evaporated milk and baked in the oven ... Having been born in Maine, my FIL always preferred haddock; but cod fit our budget better and the results were always tasty. [K]

PORTSMOUTH FISH CHOWDER -- Serves 8
2-lb. cod or haddock
12-oz can evaporated milk
4 potatoes, cut in chunks
1/4 c. chopped celery leaves
1 bay leaf
1-1/2 tsp. salt
4 whole cloves
1 clove garlic
3 onions, sliced
1/2 cup butter
1/4 tsp. dried dill
14 tsp. pepper
1/2 c. dry white wine
2 cups boiling water
2 cups cream
1/2 c. chopped fresh parsley

DIRECTIONS
Preheat oven to 375 degrees. Cut fish into bite-sized chunks. Put everything -- except cream and parsley -- into an oven-proof 4-quart pot. Bake, covered, for 1 hour. Heat cream and add to chowder. Serve garnished with parsley. Enjoy!

Posted by: Kathy at January 07, 2024 06:54 PM (LPNLk)

243 Spelt solves that, but needs to be fermented (sour dough).
And it's much more finicky than regular sour dough bread.
Posted by: MkY at January 07, 2024 06:44 PM (cPGH3)

Look into Emmer and Einkorn as well, they are other "ancient" grains. They might also work for your wife also

Posted by: Kindltot at January 07, 2024 06:54 PM (D7oie)

244 I remember when Bobby Orr started playing in the NHL.

Posted by: Northernlurker at January 07, 2024 06:55 PM (n2Iei)

245 I remember when football was fun and exciting.

Posted by: Kindltot at January 07, 2024 06:57 PM (D7oie)

246 I will watch kollege feetball when Vanderbilt plays for a national championship.

Their fight song is named "Dynamite" after all.

Dynamite, dynamite,
when Vandy starts to fight.
Down the field with blood to yield
if need be save the shield.
If victory's won when battle's done,
then Vandy's name will rise in fame.
Win or lose the fates will choose,
but Vandy's game will be the same.
Dynamite, dynamite,
when Vandy starts to fight!
V...A...N...D...Y...Vandy, Vandy, Go, Go, Go!

Posted by: Hairyback Guy at January 07, 2024 06:57 PM (R/m4+)

247 @242 Oops ...
Amount of pepper should be one-fourth teaspoon.

Posted by: Kathy at January 07, 2024 06:57 PM (LPNLk)

248 I remember when football was fun and exciting.
Posted by: Kindltot at January 07, 2024 06:57 PM (D7oie)
--------------

And the refs were less obvious about fixing the outcome.....

Posted by: blake - semi lurker in marginal standing(tT6L1) at January 07, 2024 06:59 PM (tT6L1)

249 Gubs are nood.

Posted by: RedMindBlueState at January 07, 2024 07:01 PM (Wnv9h)

250 Yes I have and at the time I didn't realize how young he is.
Posted by: blake - semi lurker in marginal standing(t

Not the years. It’s the miles.

Posted by: Pete Bog at January 07, 2024 07:02 PM (3iu+6)

251 Thank you, Kathy!

Pete Bog, your pants are on fire.

Posted by: nurse ratched at January 07, 2024 07:05 PM (ZLd/E)

252 I've heard mention that there's another avian flu or something that have hit chickens, which means that the egg prices may go insane again, just like previously during the pandemic.

Also, wheat is having an issue, possibly in conjunction with the... 'situation' with Ukraine and its wheat harvest.

Posted by: Another Anon at January 07, 2024 07:20 PM (hwP7U)

253 Great. Things are getting "sporty" again.

Posted by: Additional Blond Agent, STEM Guy at January 07, 2024 07:21 PM (/HDaX)

254 242 14 tsp. pepper

247 @242 Oops ...
Amount of pepper should be one-fourth teaspoon.
Posted by: Kathy

Heh. Thread-winner, maybe comment of the week winner!

Posted by: mindful webworker - always follow the recipe! at January 07, 2024 07:29 PM (yxIYY)

255 >>>@247 FISH CHOWDER ...
Besides the pepper "oops" of 14 tsp -- which should have been typed 1/4 tsp -- I forgot to mention that wrapping the celery leaves, bay leaf, whole cloves, and garlic in a bouquet garni will help quickly remove these seasonings after baking.

Posted by: Kathy at January 07, 2024 10:34 PM (LPNLk)

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