Food Thread: Castro Was A Pimp, He Could Never Have Outfought A Cubano

I am in the land of the Cuban sandwich...Cubano for those in the know...and as part of a Cuban food brawl last night we got a few of them. Very tasty, but as odd as it may sound coming from someone whose food ethos includes "more is better," they were overstuffed with meat, and that meant they weren't really pressed the way a great Cubano should be.

The glory of the Cubano is the crispy, buttery bread that adds that fantastic crunch to every bite. The ham and the cheese and the mustard are vital*, but if my hands aren't a bit greasy and my mouth isn't a bit sore from the cracklingly crisp bread, then someone hasn't done their job!

Overstuffing the sandwich, as well-meaning and delicious as that can be, means that the sandwich can't be pressed down hard in the press, and the bread doesn't get compressed and crisp. It's still a good sandwich if the ingredients are good, as evidenced by the two sandwiches I ate along with the Arroz Con Pollo, the garlicky yucca, the rice and beans, the pork with onion that was surprisingly good, pulled chicken, a couple of grilled shrimp, and...um...I think that's it.

*Did I forget to mention the pickles? They add a fantastic vinegary component to the sandwich that is just delicious!

******
Has anyone noticed a decrease in quality in the onions they are getting from the market? Not you lucky few who can grow their own...I mean most of us...the great unwashed...who get them in three pound sacks or from big bins at the supermarket. I have noticed over the past few years a clear problem...mushy or even rotted onions. But not obviously on the outside! These look and feel okay when I buy them, but when I get home and peel them or slice them open the problem reveals itself.

It is also entirely possible that I am using more onions nowadays and I am just getting a better sample of the onion crop.

Yup! That's math!

******
From San FranPsycho comes some food porn with an option to talk sh*t about his lib relatives!

[T]hese are photos of chanterelles that our rich lib cousins harvested from their ranch in Sonoma. Photos show mushrooms prepared for roasting, and then roasted with their liqueur on the side. I used both in last night's chicken marsala and the results were *chef's kiss* They were tender yet meaty and had a very rich flavor.

Do I see a pig aloft? Liberals feeding conservatives?

Chanterelles are delicious!

Mushrooms are great. The mass-market cultivated ones usually called Button Mushrooms grown in huge operations are pretty good in a pinch, but if you can get the more interesting varieties like Chanterelles or Portobellos (mature Button mushrooms) or Porcinis, or if you are lucky and can get Morels, then you are definitely in for a treat! And there are a bunch of interesting ones used in many Asian cuisines that are worth a try.

Just don't wander off into the local woods and harvest your...you know...never mind. Go for it! But first put me in your will.

******
Yeah...Ree Drummond is sort of irritating. But she cooks with a lot of butter, which makes up for her pomposity. Well...some of it anyway.

I do like the idea of a savory biscuit. I think it would go well with a bunch of dishes, but a good old fashioned roast chicken comes to mind!

The Pioneer Woman's Rosemary-Garlic Butter Bath Biscuits

But what's this "self-rising flour" affectation? It's just low protein flour with baking powder and salt. Why not just add that to the recipe? I know there are Southern brands (White Lily comes to mind), and if that's what your grandmother used, then I get it. But what about Jewish kids who were born in the Bronx? What are we...Chopped Liver?

******

I have had a big cast-iron skillet for many years. I use it for a bunch of things, although recently it has been my go-to pan for roasting chicken, specifically a spatchcocked bird on a bed of onions or leaks. Delicious, easy, and impressive when it comes out of the oven.

But last night I cooked a couple of New York strips in it, mostly because it was snowing, and I am becoming a wimp. I really didn't feel like firing up the grill and standing in wet snow for 10 minutes. That doesn't mean I was happy about the situation...I am a firm believer in the superiority of grilling over all other steak preparation, because FIRE GOOD! But I also don't like wet feet, so...

Anyway, I started the steaks in a blazing hot, dry pan, and gave them a couple of undisturbed minutes so they could develop a nice crust. A few flips, then into the oven for a few more minutes under the broiler.

So far so good, and my feet were dry! I checked the doneness and realized they needed a few more minutes, so back onto the stove with a big knob of butter, a couple of garlic cloves and some fresh thyme. A 10 minute rest and they were delicious with some roasted Brussels Sprouts and a big salad.

Wait...were you waiting for a catastrophe? Nope. In fact, the reason I even mentioned this dish is that when I rinsed out the skillet, the seasoning looked absolutely perfect. Definitely better than after roasting chicken. I usually scrub with some Kosher salt, but after a few seconds I realized that the pan was already clean. A wipe with a clean cloth, back on the stove to dry it thoroughly, and Chez Dildo's cast-iron was back in business.

I wonder whether beef fat is simply superior to chicken fat, and the seasoning that occurred at the higher temperature under the broiler and on a high flame on the stove worked better.

I still prefer grilling, but the dry pan for a good crust, and finishing with butter and herbs was quite nice!

******
We are entering the dark and cold months of winter, and there is very little more satisfying on a frigid weekend afternoon than something merrily braising away for several hours. And most of those are robust cuts of meat that won't break the bank! Chuck roasts and legs of lamb and my personal favorite...pork shanks. But they are really difficult to find, at least around here. I have been told that the big restaurant supply stores will often carry them, but even I am a bit intimidated by an entire case of pork shanks.

But for this recipe I might have to pull the trigger! Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms looks delicious. And familiar. I may have made it in the distant past, or mentioned it on these august pages, but I have no memory of it. I'm going to make it though. And I'll bet the entire house will smell divine.

******
Restaurant reviewers are, in the main, incredible assholes. Their reviews of restaurants are suspiciously political, obviously worshipful of the hip and the new, and dismissive of most good, solid fare that real people enjoy.

This is stolen from Joe Mannix's excellent rant on Wednesday, and it is so obviously a tongue-bath in service to a political agenda that I am amazed that the critic could write it with a straight face.

The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious, renal flavour that is medicinal and industrial, but also like earth and grass and licked copper.

But they also turn the occasional phrase that makes one laugh out loud.

From 11 of the Best Bad Restaurant Reviews Ever comes a few choice lines.

The meat inside the shells is small and shrivelled and dry; each shell contains what looks like the retracted scrotum of a hairless cat.

Hey [Guy], did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

Mac 'n' cheese is real prison slop ... $32 on what is surely one the worst things anyone can eat outside of Rikers.

[Hat Tip: Pete Bog]

******
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

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1 Food fight
Tosses pie

Posted by: Skip at January 14, 2024 04:00 PM (fwDg9)

2 Dutifully called em
Philly cheesesteak tonight, wasn't planning on it but it was on sale so couldn't pass it up

Posted by: Skip at January 14, 2024 04:02 PM (fwDg9)

3 I love a cubano from Union City!

Posted by: San Franpsycho at January 14, 2024 04:04 PM (RIvkX)

4 Has anyone noticed a decrease in quality in the onions they are getting from the market?

Yep. Started about 3 years ago.

Posted by: olddog in mo at January 14, 2024 04:05 PM (ju2Fy)

5 when I visited my friend in MIA one year she picked me up at airport then drove directly to Little Havana for a Cubano, It was my first exposure, and I liked it . also that soft cheese with guava jelly on croissant for breakfast.

Posted by: kallisto at January 14, 2024 04:06 PM (BNau9)

6 Tonight is a mix of leftover Chinese with freshness added...

I'm making leek and egg re-fried rice (with both the leftover white and fried rice and then my own add ins - chief of them the leek and egg), roasted baby broccoli with garlic and salt, and strawberry/blueberry/grape salad. Then, everyone will pick one of the leftover mains and have a scoop, too (I thought about integrating them, but crispy beef, pork with cabbage, and lo mein don't really combine together well)...and then I'll have an emptier fridge tomorrow to grab a few things from Safeway's produce sale before the crappy weather this week..

Posted by: Nova Local at January 14, 2024 04:06 PM (exHjb)

7 4 Has anyone noticed a decrease in quality in the onions they are getting from the market?

Yep. Started about 3 years ago.
Posted by: olddog in mo at January 14, 2024 04:05 PM (ju2Fy)

Yes, about every 4th bag, I have an awful one that gets tossed...

Posted by: Nova Local at January 14, 2024 04:06 PM (exHjb)

8 Cooking a white cake from a Betty Crocker mix box. It expires January 2013.

And I licked the left over batter.
YOLO.

Posted by: NaCly Dog at January 14, 2024 04:07 PM (u82oZ)

9 Made chili last night, in the fridge to meld. Just heated up, shredded some cheddar cheese, minced fresh onion and chopped a jalapeño. Got the sour cream. Oh, and I made cornbread.

Son #1 heading over for the Cows/Packers game.

Go COWBOYS!

Posted by: nurse ratched at January 14, 2024 04:08 PM (8TJgL)

10 "Real Cubano's" are awesome. My grandparents who lived in FL near Orlando knew a place...

Now, we make them ourselves. Like the photo. Not "stuffed" but more of a layered thing.

Posted by: Martini Farmer at January 14, 2024 04:08 PM (Q4IgG)

11 I know there are Southern brands (White Lily comes to mind), and if that's what your grandmother used, then I get it. But what about Jewish kids who were born in the Bronx? What are we...Chopped Liver?

My sweet friend, I grew up with Texas Jews. They used White Lily for exquisite delights, along with Imperial Cane Sugar. Biscuits were created because, it's Texas and everybody makes biscuits, in varying orders of skill, but my best friend's mother's knudel with homemade chicken broth and schmaltz was inspired!!!

Posted by: Moki at January 14, 2024 04:09 PM (wLjpr)

12 I do like the idea of a savory biscuit. I think it would go well with a bunch of dishes, but a good old fashioned roast chicken comes to mind!

BrewHaHa, a DE coffeeshop bakes cheddar-chive biscuits to hold the breakfast sandwiches together. yum

Posted by: kallisto at January 14, 2024 04:09 PM (BNau9)

13 I like a Cuban once in awhile, as long as there's rum and she's paying.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at January 14, 2024 04:09 PM (R/m4+)

14 As for mushrooms, I can see CBD is not an HMart shopper, or he'd have also mentioned their frequently on sale shitake, enoki, king oyster, and regular oyster mushrooms. All of them are also a lot of fun to cook with, and if you ever are making that Thanksgiving dish (with or without dairy), they are fun to add in as different textures and flavors...just as one idea...

Posted by: Nova Local at January 14, 2024 04:09 PM (exHjb)

15 8 Cooking a white cake from a Betty Crocker mix box. It expires January 2013.

And I licked the left over batter.
YOLO.
Posted by: NaCly Dog at January 14, 2024 04:07 PM (u82oZ)

Add fresh baking powder for lift...

Posted by: Nova Local at January 14, 2024 04:10 PM (exHjb)

16 hiya

Posted by: JT at January 14, 2024 04:11 PM (T4tVD)

17 I'm currently scarfing down tacos, refried beans, rice and tortillas. Almost heaven on a Sunday afternoon.

Posted by: Notorious BFD at January 14, 2024 04:11 PM (V8he0)

18 My sister got me a bag of hot chocolate for Christmas-- Not the powder, but the actual flakes that are meant to be melted into milk in a saucepan. Tried it on Friday night and jeeeeebus it was awesome.

Posted by: Vanya at January 14, 2024 04:11 PM (H5IZ1)

19 Love that Lodge skillet, I have one exactly like it. Use it for frittatas (baked omelets basically) and meat occasionally.

Posted by: Tom Servo at January 14, 2024 04:12 PM (S6gqv)

20 the only time I've noticed an onion problem is if I get the 3lbs/$3.00 bag from Produce Junction. But that's because I don't use them in time. If I get them by the piece at the supermarket, they're fine.

I'm thinking if I buy the bulk onions again, I'll just chop them up put in containers and freeze them.

Posted by: kallisto at January 14, 2024 04:12 PM (BNau9)

21 But last night I cooked a couple of New York strips in it, mostly because it was snowing, and I am becoming a wimp. I really didn't feel like firing up the grill and standing in wet snow for 10 minutes. That doesn't mean I was happy about the situation...I am a firm believer in the superiority of grilling over all other steak preparation, because FIRE GOOD! But I also don't like wet feet, so...

Anyway, I started the steaks in a blazing hot, dry pan, and gave them a couple of undisturbed minutes so they could develop a nice crust. A few flips, then into the oven for a few more minutes under the broiler.

I made a NY Strip steak last night in my new carbon steel pan. I started with a good sear for about 2.5 minutes, then cooked on somewhat lower heat until done. So far, so good. The real improvement was the jus I made with 4 oz of my demi glace, a bit of reduced wine, and salt and pepper. I can honestly say I've never had a better steak.

Posted by: Archimedes at January 14, 2024 04:14 PM (CsUN+)

22 Went to Krogers specifically for milk and paper towels. Got the milk and about $100 worth of other stuff but forgot the paper towels.

Posted by: Tuna at January 14, 2024 04:16 PM (oaGWv)

23 A Cubano without sliced pork in addition to the ham?!?!? What are you, a communist?!?!?

Posted by: Joe at January 14, 2024 04:16 PM (HRkSP)

24 Don't think seen degraded onions. Mostly get sweet onions so not sure which type we are talking about

Posted by: Skip at January 14, 2024 04:16 PM (fwDg9)

25 "But what's this "self-rising flour" affectation? It's just low protein flour with baking powder and salt. Why not just add that to the recipe? I know there are Southern brands (White Lily comes to mind), and if that's what your grandmother used, then I get it. But what about Jewish kids who were born in the Bronx? What are we...Chopped Liver?"

The reason is that "high spring" wheat does not grow well where there is not a hard hot summer, and a hard winter also helps. Hard red wheat and hard white wheat don't develop good gluten without specific climates. Oregon, for example, mostly grows soft white, which is used for noodles mostly, though on the Columbia plateau they grow hard white and a bit of hard red. In France, for the French army manuals, way back when they figured that wheat from Algeria was better for bread than stuff grown in France.
In the south the wheat develops less gluten which is why traditionally they do more biscuits and things like "beaten bread"
Self Rising flour is also known as "newlywed" flour in some circles, because it guarantees rising, especially for newbie bakers.

Posted by: Kindltot at January 14, 2024 04:17 PM (D7oie)

26 Babaloooooooo!

Those Cuban sammies look delish.

I have some Kobe beef burgers cooking.

Posted by: All Hail Eris at January 14, 2024 04:17 PM (+RQPJ)

27 22 Went to Krogers specifically for milk and paper towels. Got the milk and about $100 worth of other stuff but forgot the paper towels.
Posted by: Tuna at January 14, 2024 04:16 PM (oaGWv)

I've done that more than I care to admit...

Posted by: Nova Local at January 14, 2024 04:18 PM (exHjb)

28 Onions have gotten terrible. I just buy what I'm going to use at one time.
Made a big pot of beef and barley soup with baby Bella mushrooms.

Posted by: Ben Had at January 14, 2024 04:18 PM (POc8X)

29 OMG, you had to mention chicken livers. The best fried chicken livers EVER came from my Grandparent's chicken farm. Grandma did then in a cast iron skillet with butter. AWESOME!

None of my kids even know the glory because they won't touch them....shame,...guess its ALL on me,....

-SLV

Posted by: Shy Lurking Voter at January 14, 2024 04:19 PM (e/Osv)

30 To get a really good crust on your steak, or any other protein, salt the meat, place it on a rack and put it in the fridge for at least a couple hours. When ready to cook, finish seasoning with pepper, etc., then proceed as normal with the sear & finish in the oven. H/T Chef Jean Pierre.

Posted by: Dino58 at January 14, 2024 04:19 PM (LVPff)

31 re: restaurant reviews

the internet has pretty much killed the careers of your local newspaper food snobs. We had a good one in Philly, he was pretty down to earth. My friends had a Lebanese food joint before it was popular to eat ME food, sparsely frequented. After the reviewer showed up and wrote a rave review their business zoomed to the moon Alice.

they really did well. Those reviewers could make or break a place.

(now I have to go take a walk while it's still daylight in order to keep my GAINZZZ)

Posted by: kallisto at January 14, 2024 04:21 PM (BNau9)

32 Love! Love! Love!
A good Cuban sammich!

Posted by: Diogenes at January 14, 2024 04:22 PM (W/lyH)

33 I got Joe Mannix an Instant Pot for Chanukah... But he already had one, so it's mine now!

I've used it a bunch of times over the last few weeks, so here's my verdict with no knowledge of its long term reliability: it's very cool. I would say it's a good thing for anyone, and a great thing for most people.

Even if you're a good cook with a well-outfitted kitchen, it's nice for the times when you don't feel like pretending you're the new Escoffier. I haven't found a dish yet that I couldn't do better with other tools, but I haven't found one where it sucks, and, as the name implies, it cuts out a shitload of time. It's been a good thing for cooking after work.

If you're one of these millions people of people who otherwise couldn't feed their families anything that doesn't like ass without door-dash, it would be totally awesome.

If you're desperately poor, it's a must have. If you're living out of a motel or van or friend's basement, without access to a real kitchen, you can still eat like the King of the Hobos with one of these little wonders - it's a stove and oven combined, and it works off 110.

I recommend it for anyone who isn't a retiree with all the time in the world.

Posted by: Yudhishthira's Dice at January 14, 2024 04:23 PM (0FoWg)

34 The only REAL Cuban sandwich can be found in Miami. All others are cheap imitations...

Posted by: The Universal Spectator at January 14, 2024 04:23 PM (3K0W1)

35 If you're desperately poor, it's a must have. If you're living out of a motel or van or friend's basement, without access to a real kitchen, you can still eat like the King of the Hobos with one of these little wonders - it's a stove and oven combined, and it works off 110.

I recommend it for anyone who isn't a retiree with all the time in the world.
Posted by: Yudhishthira's Dice at January 14, 2024 04:23 PM (0FoWg)

When I renovate my townhome kitchen, I might give in on an Instapot..til then, though...

Posted by: Nova Local at January 14, 2024 04:24 PM (exHjb)

36 Friday I made pear bread. My wife wanted me to make banana bread with some old bananas, but I ate them instead.
The pear bread is very similar, I used canned pears and yogurt instead of buttermilk, and I had to judiciously add flour to bring the texture up to the right "drywall paste" level

It is a bit soggy because I didn't get it right, but she likes it toasted too.

Posted by: Kindltot at January 14, 2024 04:24 PM (D7oie)

37 I made saffron risotto with chicken livers last week.

Posted by: Ben Had at January 14, 2024 04:24 PM (POc8X)

38 The only REAL Cuban sandwich can be found in Miami. All others are cheap imitations...
Posted by: The Universal Spectator at January 14, 2024 04:23 PM (3K0W1)

There is (used to be anyway) an old bar in Ybor City where Hemmingway hung out. Excellent Cuban sandwiches! Pity I can't remember the name.

Posted by: Diogenes at January 14, 2024 04:25 PM (W/lyH)

39 8-inch cast iron pan for cornbread. Using white corn meal.
It's wonderful. And since I coat the inside with butter there is absolutely no cleanup - oh, sure, I wipe the pan with a paper towel to ensure no butter is hanging around to go icky. But that's it.

But don't use the 2% buttermilk in it. That's just stupid.

Posted by: GWB at January 14, 2024 04:26 PM (32nmx)

40 I believe this is at least the third straight year I've been complaining about the onions. And tbh, this past year was better than the preceding two. But barely.

Posted by: From about that Time at January 14, 2024 04:27 PM (4780s)

41 My Husband and Son go mushroom hunting... It's not something that should be done by the untrained....Chanterelles are some of the safest ones to pick

Posted by: It's me donna at January 14, 2024 04:27 PM (n2vyf)

42 I have noticed over the past few years a clear problem...mushy or even rotted onions.

So far, I've been lucky and only hit a couple of internally rotten onions in the past few years. But the number of them with obvious bruising on the outside has climbed dramatically and I have to pay close attention. For some reason, this only seems to hit the bagged onions and not so much the singles.

Posted by: Additional Blond Agent, STEM Guy at January 14, 2024 04:28 PM (/HDaX)

43 I believe this is at least the third straight year I've been complaining about the onions. And tbh, this past year was better than the preceding two. But barely.

How am I supposed to go out in public without a proper onion on my belt?

Posted by: Archimedes at January 14, 2024 04:28 PM (CsUN+)

44 chief of them the leek and egg
Posted by: Nova Local at January 14, 2024 04:06 PM (exHjb)

OK, honest question here: just how much of this are you making?!
Leek is one of those things that ... well, I may as well cook for 100 if I'm going to buy a leek, because it's that or let 80% of a leek rot before tossing it. How on earth do you ever use that much of the vegetable?

Posted by: GWB at January 14, 2024 04:28 PM (32nmx)

45 36 Friday I made pear bread. My wife wanted me to make banana bread with some old bananas, but I ate them instead.
The pear bread is very similar, I used canned pears and yogurt instead of buttermilk, and I had to judiciously add flour to bring the texture up to the right "drywall paste" level

It is a bit soggy because I didn't get it right, but she likes it toasted too.
Posted by: Kindltot at January 14, 2024 04:24 PM (D7oie)

That sounds like a fun experiment! I let my daughter try to beat my semolina cake this week - she made it orange flavored with a grapefruit glaze, and it does feel like a piece of Italy. Now, we still have to try to make homemade pasta with the semolina...

Posted by: Nova Local at January 14, 2024 04:28 PM (exHjb)

46 That pic looks like the perfect Cuban. They key to a good Cuban is thin crunchy bread, and not to overstuff it with meat. Should be very balanced. Every time I see a fat, bready cheap imitation of a Cuban that looks like an Italian hero, I want to yell “say hello to my lil friend ….”

Posted by: Elric Blade at January 14, 2024 04:29 PM (sRepi)

47 I don't buy potatoes in bulk for the same reason. There's almost always a couple rotten ones in the middle of the bag.

You have to watch the expiration dates on stuff too.

I paid 1.40 for ONE red bell pepper last week. I dont know how families can survive much longer.

Posted by: nurse ratched at January 14, 2024 04:29 PM (AATb+)

48 OK, honest question here: just how much of this are you making?!
Leek is one of those things that ... well, I may as well cook for 100 if I'm going to buy a leek, because it's that or let 80% of a leek rot before tossing it. How on earth do you ever use that much of the vegetable?

I use leeks for two things: clam chowder, and the vegetable base for beef broth. In both cases, I use a 2-stalk bunch completely.

Posted by: Archimedes at January 14, 2024 04:30 PM (CsUN+)

49 44 chief of them the leek and egg
Posted by: Nova Local at January 14, 2024 04:06 PM (exHjb)

OK, honest question here: just how much of this are you making?!
Leek is one of those things that ... well, I may as well cook for 100 if I'm going to buy a leek, because it's that or let 80% of a leek rot before tossing it. How on earth do you ever use that much of the vegetable?
Posted by: GWB at January 14, 2024 04:28 PM (32nmx)

Ummm, I got 3 large leeks from my farm box this week - one is in tonight's fried rice for 6...two others were used one at a time earlier this week. The trick is making it super clean and cutting it super tiny. It almost asks like a regular onion when it's tiny.

Posted by: Nova Local at January 14, 2024 04:30 PM (exHjb)

50 I am in the land of the Cuban sandwich...Cubano for those in the know...and as part of a Cuban food brawl

So you're visiting Miami? or relocated? good choice!

Posted by: Ex GOP at January 14, 2024 04:31 PM (qS8WV)

51 Was asked yesterday to throw my recipe for Hot Buttered Rum batter out to y'all.
So here it is:

Most of 1 QT of vanilla ice cream, softened
2-3 sticks of butter, softened
1 cup of Brown Sugar
3/4 cup of confectioners sugar
Cinnamon
Nutmeg
All spice

Mix the ice cream, butter and sugars in a bowl until smooth with just a few butter lumps.
Add in the spices. I usually go with two teaspoons of cinnamon, 1/2 teaspoon of nutmeg. 1/4 of al spice.
But...Experiment. You will find what you like.

This is a throw it all in there kind of recipe and it is never the same which adds to the fun. Go with what you like. Once all together, let it sit in the freezer for an hour.

When ready to serve, put one generous dollop of batter into a standard coffee cup, two shots of rum (or brandy) and mix lightly with a spoon. Pour in boiling water and stir. You should still see a few small butter lumps...mmmmm...buttery goodness!
Sprinkle (lightly) with nutmeg and serve.
Enjoy!

Posted by: Diogenes at January 14, 2024 04:32 PM (W/lyH)

52 Ummm, I got 3 large leeks from my farm box this week - one is in tonight's fried rice for 6...two others were used one at a time earlier this week. The trick is making it super clean and cutting it super tiny. It almost asks like a regular onion when it's tiny.

I find that both leeks and shallots are much more reasonable at H-Mart than at the local Giant grocery store.

Posted by: Archimedes at January 14, 2024 04:32 PM (CsUN+)

53 Let's discuss the merits of "fried mush." *

*Cornmeal for the unwashed.

Out of the 'fridge it's hard, sticky sort of. A small pad of butter in a pan and fry at medium temp until crusty on the outside but mushy on the inside.

I've done it in butter, oil and the holy grail of bacon grease.

Pop an over-easy fried egg on a slice with said bacon and holy shit. Your arteries will never be the same.

Posted by: Martini Farmer at January 14, 2024 04:32 PM (Q4IgG)

54 Posted by: kallisto at January 14, 2024 04:21 PM (BNau9)

Local folks have to cater to their readers.

And...Alice just died...at 99!

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 04:33 PM (qvqLl)

55 Pan-seared lamb t-bones tonight. Such a simple recipe — I don’t even follow one — and so easy to cook. But so fucking tasty. The keys are not to skimp on the seasoning (I just just pepper, salt, and za’atar) and not to overcook it. Overcooked lamb is as sad as your balls shriveling up in cold water.

Posted by: Elric Blade at January 14, 2024 04:33 PM (sRepi)

56 For tiny - tonight's leek is cut about the size of the rice grain (maybe slightly bigger) - when I used one in my homemade tomato veg soup, I went bigger b/c I could (I blitzed the soup with my hand blender, so it didn't matter as much)...

The tomato soup had leek, bell peppers, and spinach - and was demolished here. The key to getting kids to eat tomato soup with any other veg is to blend it...

Posted by: Nova Local at January 14, 2024 04:33 PM (exHjb)

57 I have, literally, called up a friend (I am in Texas, she is in San Diego) and said, “do you want to meet in Miami? I’m craving a good cubano sandwich.”

We couldn’t figure out why lodging in Miami was so expensive until we realized we were trying to go on Super Bowl weekend, and the Super Bowl was in Miami.

Posted by: Stephen Price Blair at January 14, 2024 04:34 PM (EXyHK)

58 52 Ummm, I got 3 large leeks from my farm box this week - one is in tonight's fried rice for 6...two others were used one at a time earlier this week. The trick is making it super clean and cutting it super tiny. It almost asks like a regular onion when it's tiny.

I find that both leeks and shallots are much more reasonable at H-Mart than at the local Giant grocery store.
Posted by: Archimedes at January 14, 2024 04:32 PM (CsUN+)

Yes, they are - that's usually where I buy them when I want them...

Posted by: Nova Local at January 14, 2024 04:34 PM (exHjb)

59 I paid 1.40 for ONE red bell pepper last week. I dont know how families can survive much longer.
Posted by: nurse ratched at January 14, 2024 04:29 PM (AATb+)

They went up to damned near $4 here in my AO. And yeah, that jump was just in the last week or two.

Posted by: Additional Blond Agent, STEM Guy at January 14, 2024 04:34 PM (/HDaX)

60 41 My Husband and Son go mushroom hunting... It's not something that should be done by the untrained....Chanterelles are some of the safest ones to pick
Posted by: It's me donna at January 14, 2024 04:27 PM (n2vyf)

Morels are good too. Just split them down the center so you can differentiate them from their poisonous cousins. A morel should have a hollow center. If there is something spongy in the center, its not a morel. Throw it away and wash your hands (a couple time).

-SLV

Posted by: Shy Lurking Voter at January 14, 2024 04:35 PM (e/Osv)

61 Still no live Dungeness crab to be had. I refuse to buy any that I can't cook myself. And yes if that means they get loose in my car on the way home and chatter about that's just the way it is. The last batch cooked by the store were horrible and my kitchen stunk for a week after I merely peeled back the wrapping a bit.
Santa brought for us an air fryer, 4 qt. capacity. I must say I like it. Everything turns out nice and crispy, less oily. It is a beast for energy usage, but ya gotta eat, so...

Posted by: gourmand du jour at January 14, 2024 04:35 PM (MeG8a)

62 Posted by: Ex GOP at January 14, 2024 04:31 PM (qS8WV)

Just visiting. But I just had a kick-ass Cubano a few hours ago for lunch!

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 04:35 PM (qvqLl)

63 I did cornbread yesterday, cocoa powder brownies on now with a loaf of bread rising. Might as well warm the place up.

Posted by: Notsothoreau at January 14, 2024 04:35 PM (L8hCM)

64 Ok. I could do without seeing camel toes on the Cowboy cheerleaders. Jeepers. They were far sexier when they wore shorts, not the underwear with their asses hanging out and their ****** obvious to everyone things they wear now.

Ffs.

Posted by: nurse ratched at January 14, 2024 04:35 PM (C/x7Y)

65 There is (used to be anyway) an old bar in Ybor City where Hemmingway hung out. Excellent Cuban sandwiches! Pity I can't remember the name.
Posted by: Diogenes at January 14, 2024 04:25 PM (W/lyH)

Columbia Restaurant? Great food and cocktails.

Old Skool.

Posted by: Hairyback Guy at January 14, 2024 04:36 PM (R/m4+)

66 The trick is making it super clean and cutting it super tiny. It almost asks like a regular onion when it's tiny.
Posted by: Nova Local at January 14, 2024 04:30 PM (exHjb)

Thank you. Maybe I need to experiment a bit more with interchanging scallions, onions, and leeks. (Maybe I should put some leek in a ferment.)

Posted by: GWB at January 14, 2024 04:36 PM (32nmx)

67 "Has anyone noticed a decrease in quality in the onions they are getting from the market?"

It's just the two of us, so I don't get bagged onions. I usually have 2 yellow and 2 white on hand, and replace them as I use them.

In the last 6 months, I've gotten a lot of onions that look fine on the outside but the core is brown and mushy. It's so annoying.

I figured it was due to improper handling by the grocery stores but now I'm wondering.

Posted by: jix at January 14, 2024 04:37 PM (VghtP)

68 *facepalm*
Shallots, not scallions.

Posted by: GWB at January 14, 2024 04:37 PM (32nmx)

69 Luci and Desi sing Cuban Pete

https://www.youtube.com/watch?v=sQZ6vOQYdcs

Posted by: gourmand du jour at January 14, 2024 04:37 PM (MeG8a)

70 64 Ok. I could do without seeing camel toes on the Cowboy cheerleaders. Jeepers. They were far sexier when they wore shorts, not the underwear with their asses hanging out and their ****** obvious to everyone things they wear now.

Ffs.

Posted by: nurse ratched at January 14, 2024 04:35 PM (C/x7Y)
———-

True. But nowadays that’s a public service alert to show none of them have a dick.

Posted by: Elric Blade at January 14, 2024 04:39 PM (sRepi)

71 Made some Vermont-style ice cream today. Three ingredients: peanut butter, heavy cream, and boiled apple cider.

Boiled apple cider is apparently a Vermont thing or a Northeast thing. I’d never heard about it until running across a few cookbooks by a Vermonter named Vrest Orton. The American Cider Book had a description of boiled apple cider, and several pie recipes that use it.

I thought, “I can do that.” and promptly burned several quarts of apple cider because I trusted the Internet (boil to 1/8 volume) instead of Orton’s more vague “boiled to the consistency of maple syrup”.

Second time was a charm, though, and boiled cider pie is an amazing thing. Boiled cider ice cream is pretty good, too, although why I got the urge to make it on a day in Texas that isn’t rising above freezing…

Posted by: Stephen Price Blair at January 14, 2024 04:39 PM (EXyHK)

72 If you don't use a lot of onions, I'd recommend buying dehydrated ones. Less waste. I've been using dehydrated bell peppers a lot too. Hope to either find a source to buy or grow my own this summer.

Posted by: Notsothoreau at January 14, 2024 04:39 PM (L8hCM)

73 Ffs.

Posted by: nurse ratched at January 14, 2024 04:35 PM (C/x7Y)

The asscheek spreading atomic wedgie shorts on women frigging baffles me. That cannot be comfortable, and I have to stare at the ceiling because looking at them makes me feel like a letch.

Posted by: Vanya at January 14, 2024 04:41 PM (H5IZ1)

74 Luci and Desi sing Cuban Pete

Jim Carrey approves:
http://tinyurl.com/2bxtmaaz

Posted by: Archimedes at January 14, 2024 04:42 PM (CsUN+)

75 And, review on the Momofuku noodles. I like them. I wanted something wih a different taste and these do the trick. You could probably just buy the sauce and cheaper noodles. I like the Tingly Wavy Noodles which have a little heat but not overly hot. Still have some to use up so I'll decide if it's worth biying them when I'm done.

Posted by: Notsothoreau at January 14, 2024 04:43 PM (L8hCM)

76 Luci and Desi sing Cuban Pete
https://www.youtube.com/watch?v=sQZ6vOQYdcs
Posted by: gourmand du jour at January 14, 2024 04:37 PM (MeG8a)

Mexican Joe > Cuban Pete

http://tinyurl.com/46d4rxa6

Posted by: Hairyback Guy at January 14, 2024 04:44 PM (R/m4+)

77 Has anyone noticed a decrease in quality in the onions they are getting from the market?

Yes! They just don't hang from the belt as well nowadays.
.

Posted by: mindful webworker - always in style at January 14, 2024 04:47 PM (BmwFL)

78 What's this? You make the headline food the Cuban Sandwich, and you don't post "Ballad of the Cuban Sandwich" by Tom Russell and Berence Whitfield?

I have posted the link before, and I will not post it again. You will have to search for it, by Golly! But it's a great tune, and an entertaining story, and they tell you how one is made.

I had me a Cubano a week or two ago. At the Beer Research Institute in Gilbert, I think. Yummy, it was.

Posted by: Alberta Oil Peon at January 14, 2024 04:47 PM (tkR6S)

79 My favorite home recipe of this holiday season has been hambone soup, with a recipe I remembered from my mother. I had been given a 10 lb cooked ham from a wild hog by a friend, bone in, and when most of the meat had been eaten, I placed the bone in a large pot with two 32 Oz chicken broth packages. Added 2 large chopped yellow onions, some garlic cloves, a large can of mixed vegetables (with a lot of carrots), 1 can of white hominy, and a can of small white potatoes. Lots of pepper, some salt, and then boil it until all the meat cooks off the bone. The flavor was incredibly rich. (Also cut in and added whatever ham I had left, to make it very meaty)

Posted by: Tom Servo at January 14, 2024 04:47 PM (S6gqv)

80 Columbia Restaurant? Great food and cocktails.

Old Skool.
Posted by: Hairyback Guy at January 14, 2024 04:36 PM (R/m4+)

Might of been.
Twas a long time ago and I had literally wandered into town looking for cigar stores.
Damned good sandwich and found some.decent cigars too.

Posted by: Diogenes at January 14, 2024 04:47 PM (W/lyH)

81 CBD, you didn't credit my chanterelles!

Now everyone thinks I'm a poser.

Posted by: San Franpsycho at January 14, 2024 04:49 PM (RIvkX)

82 How am I supposed to go out in public without a proper onion on my belt?
Posted by: Archimedes

You can afford a belt??? Luxury !

Posted by: Yorkshireman with rags around ankles . . . at January 14, 2024 04:49 PM (4Winp)

83 The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious, renal flavour that is medicinal and industrial, but also like earth and grass and licked copper.

Well if your sliced liver has a renal flavor then the cook has slipped in some sliced kidney - same color, shitty flavor both of them.

Posted by: Ciampino - There's a great Hagar strip about Helga and liver at January 14, 2024 04:51 PM (qfLjt)

84 "Now everyone thinks I'm a poser."
San Franpsycho
I knew that was you right away!

Posted by: gourmand du jour at January 14, 2024 04:52 PM (MeG8a)

85 How am I supposed to go out in public without a proper onion on my belt?
Posted by: Archimedes

You can afford a belt??? Luxury !
Posted by: Yorkshireman with rags around ankles . . . at January 14, 2024 04:49 PM (4Winp)

Onions??
Hell, we wuz so poor I was lucky to dig up a dandelion from the dirt floor in our one room house and stick that in my rope belt.

Posted by: Diogenes at January 14, 2024 04:52 PM (W/lyH)

86 Onions??
Hell, we wuz so poor I was lucky to dig up a dandelion from the dirt floor in our one room house and stick that in my rope belt.
Posted by: Diogenes at January 14, 2024 04:52 PM (W/lyH)

You had a shovel? One-percenter. We had to graze.

Posted by: Alberta Oil Peon at January 14, 2024 04:53 PM (tkR6S)

87 Posted by: San Franpsycho at January 14, 2024 04:49 PM (RIvkX)

Damn....I blew the html. Mea culpa!

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 04:54 PM (qvqLl)

88 Well, the cold weather has hit here in central Texas so it's winter comfort food time. I made chicken soup on Friday, beef stew today, and French onion soup is on the schedule for tomorrow. (14 degrees tonight with possible ice)

The beef stew earlier today was awesome but so filling that we're having hot chocolate for dinner.

BTW cooked in a cast iron Dutch over that just got rinsed out with hot water and wiped down.

Posted by: Art Rondelet of Malmsey at January 14, 2024 04:56 PM (FEVMW)

89 San Franpsycho - I was astounded 2 years ago when a nice big clump of chanterelles popped up next to an oak tree in my front yard! They didn't come up this year, I have no idea what got them going that year. Yes, I ate them, I know how to tell a chanterelle from a death cap.

Posted by: Tom Servo at January 14, 2024 04:56 PM (S6gqv)

90 Damn....I blew the html. Mea culpa!
Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 04:54 PM (qvqLl)

*lays back lights cigarette*

Posted by: htmi at January 14, 2024 04:56 PM (W/lyH)

91 Oops sorry--won't be 14 degrees until tomorrow night. A balmy 19 tonight.

Posted by: Art Rondelet of Malmsey at January 14, 2024 04:58 PM (FEVMW)

92 Marinated some chicken. Will be standing at the grill here shortly. Fuck, it's cold.

Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 05:00 PM (WVAwc)

93 the Momofuku noodles
Posted by: Notsothoreau at January 14, 2024 04:43 PM (L8hCM)

That seems like something you would want another name for in English....

Posted by: GWB at January 14, 2024 05:00 PM (32nmx)

94 I wonder whether beef fat is simply superior to chicken fat.
____________

Any fat is good, but is this even open to debate?

Posted by: Biff Pocoroba at January 14, 2024 05:00 PM (Dm8we)

95 I'm having a fairly boring dinner is spaghetti with commercially prepared sauce (Classico). So, nothing to brag about there.

But, while I was waiting, I cracked open a jar of pickled green beans that I canned in the summer. I wasn't sure I would like them, as I had never had them, but they were a good snack, and I can legit say I had veggies today.

Posted by: Dash my lace wigs! at January 14, 2024 05:01 PM (OX9vb)

96 Chanterelles. I have never tasted one of these. I guess they're god eh?

Posted by: Diogenes at January 14, 2024 05:01 PM (W/lyH)

97 Archimedes: How am I supposed to go out in public without a proper onion on my belt?

Yeah, figured I wouldn't be first with the Grampa Simpson reference. Horde standard. Humor by the numbers.

Posted by: mindful webworker - back when at January 14, 2024 05:01 PM (BmwFL)

98 I think beef fat is more flavorful than chicken fat by far.

Posted by: Tom Servo at January 14, 2024 05:02 PM (S6gqv)

99 Speaking of Mushrooms...I was online last night trying to find a nice restaurant in Buenos Aries, that isn't just Fire&Meat (for an ex girlfriend that is there briefly on her way to Antarctica)
Found one, mostly vegan, named "Chui" with an interesting menu, great setting...and THEY have lots of "exotic Mushooms", including Morels in their concoctions. But cooler still is that they are all grown right onsite, and in Glass fronted displays. I didn't think any of those more esoteric shrooms could exist anywhere other than "In the Wild" certainly not Morels.
Gonna hafta figure out how that is done, the Idea of having fresh morels more than 2 weeks a year is maybe wortha little effort.

Posted by: birdog at January 14, 2024 05:02 PM (sYlnp)

100 Speaking of Cuban food, it was -34 degrees F here last night, so I made black bean soup.

I've used the recipe for years and it comes from the old New York Times cookbook of all places.

Posted by: jix at January 14, 2024 05:02 PM (VghtP)

101 I hear ya on the onions. I've seen the same in the mid south. But I wasn't sure if it was just that I had moved to a town with inferior grocery offerings.

Posted by: Emmie at January 14, 2024 05:03 PM (REs9l)

102 Marinated some chicken. Will be standing at the grill here shortly. Fuck, it's cold.
Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 05:00 PM (WVAwc)

Went to the gun show in Mesa today. Afterwards, went to downtown Mesa, and had fried chicken at Gus' Fried Chicken on Main Street. Sat at an outside table in the sunshine. It was nice and warm, maybe 68 degrees. Finally warming up a little here.

Posted by: Alberta Oil Peon at January 14, 2024 05:03 PM (tkR6S)

103 If you plan to cook anything in Alberta inthe future, I have good news for you.

The magical thinking of climate activists has been to replace fossil-fueled electrical power generation along with fossil-fueled cars and trucks with renewables and batteries instead, including EV vehicles. Furthermore the climate activists also want to decarbonize home heating, by switching from natural gas to electrical heating or heat pumps.

January 12, 2024, is the day decarbonization died in Alberta.

http://tinyurl.com/47vy6tz2

Posted by: Archimedes at January 14, 2024 05:03 PM (CsUN+)

104 “ Restaurant reviewers are, in the main, incredible assholes. Their reviews of restaurants are suspiciously political, obviously worshipful of the hip and the new, and dismissive of most good, solid fare that real people enjoy.”

What makes me want to punch them in the face with a monkey pox gay dildo is the pointless, pompous name-dropping and phony fake airs that they are elites in society. It’s always “when I was at La Pompous with so-and-so hedge fund billionaire ….” Fuck off. You were at Golden Corral with Shuckey Shitkicker. These asshole’s reviews are so far off from my own experience, I wonder whether they eat there at all.

Posted by: Elric Blade at January 14, 2024 05:04 PM (sRepi)

105 Chanterelles. I have never tasted one of these. I guess they're god eh?

Posted by: Diogenes at January 14, 2024 05:01 PM

How I would describe it; think of that mushroom flavor, like in good mushroom soup, and imagine it much deeper and richer.

Posted by: Tom Servo at January 14, 2024 05:04 PM (S6gqv)

106 I placed the bone in a large pot with two 32 Oz chicken broth packages.
Posted by: Tom Servo at January 14, 2024 04:47 PM (S6gqv)

*face of horror*
Oh no, no, no! That will never do. Put your ham bone in WATER and simply boil it for a long while. Preferably until any leftover meat falls off of it and any fat just liquifies. You put chicken broth in there, it makes it chicken soup, not ham bone soup.

And canned potatoes? Oh my.

Posted by: GWB at January 14, 2024 05:04 PM (32nmx)

107 Kids have just declared that leek and egg fried rice is awesome.

And I guess I didn't mention above, I cook with what's cheap, fresh, and normally in season (b/c that usually matches the 1st 2). In VA, apparently, farms have leeks right now, so might as well figure out how to use them a lot this month...it was my 1st time in the tomato soup

...

Posted by: Nova Local at January 14, 2024 05:04 PM (exHjb)

108 I'm jealous, AOP.

Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 05:05 PM (WVAwc)

109 Regarding the onions, I hadn't noticed any real decline BUT now when I cut them up I don't cry and sniffle like I used to. I thought that was just me.

Posted by: gourmand du jour at January 14, 2024 05:05 PM (MeG8a)

110 I think beef fat is more flavorful than chicken fat by far.
Posted by: Tom Servo
____________

Agree completely. I still haven't tried duck fat, which I hear is even better than bacon fat.

Posted by: Biff Pocoroba at January 14, 2024 05:07 PM (Dm8we)

111 “ Restaurant reviewers are, in the main, incredible assholes. Their reviews of restaurants are suspiciously political, obviously worshipful of the hip and the new, and dismissive of most good, solid fare that real people enjoy.”

Obligatory:

https://freerepublic.com/focus/fr/637482/posts

Posted by: Archimedes at January 14, 2024 05:07 PM (CsUN+)

112 “ The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious, renal flavour that is medicinal and industrial, but also like earth and grass and licked copper. ”

Is “licked copper” some new slang for fags licking each other’s balls? Sure sounds like it. For sure that food critic asshole has had some balls in his mouth.

Posted by: Elric Blade at January 14, 2024 05:08 PM (sRepi)

113 How I would describe it; think of that mushroom flavor, like in good mushroom soup, and imagine it much deeper and richer.

Posted by: Tom Servo at January 14, 2024 05:04 PM (S6gqv)

Hmmm
Sounds good.
Must instruct Mrs D to try something using them.

Posted by: Diogenes at January 14, 2024 05:09 PM (W/lyH)

114 “ The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious, renal flavour that is medicinal and industrial, but also like earth and grass and licked copper.

How exactly would one taste copper without licking it? Chew it?

Posted by: Archimedes at January 14, 2024 05:09 PM (CsUN+)

115 *facepalm*
Shallots, not scallions.
Posted by: GWB at January 14, 2024 04:37 PM (32nmx)

Inspector always gets those two confused too.

Posted by: Polliwog the 'Ette at January 14, 2024 05:09 PM (nC+QA)

116 Japanese girl groups shouldn't try punk

http://tinyurl.com/3dns9aes

Posted by: Kindltot at January 14, 2024 05:09 PM (D7oie)

117 25
Self Rising flour is also known as "newlywed" flour in some circles, because it guarantees rising, especially for newbie bakers.

Posted by: Kindltot at January 14, 2024 04:17 PM (D7oie)
----
Gives a certain stiffness to newlyweds, does it?

Posted by: Ciampino - cream of tartar and bicarb at January 14, 2024 05:10 PM (qfLjt)

118 Posted by: Diogenes at January 14, 2024 05:09 PM (W/lyH)

You might be able to find Morels. They are often found in Oregon....that's the source for most of the ones I ate in CA.

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 05:10 PM (qvqLl)

119 I think beef fat is more flavorful than chicken fat by far.
Posted by: Tom Servo

Beef fat keeps better too. Never had it mold in the fridge like has been a problem with chicken fat.

Posted by: Polliwog the 'Ette at January 14, 2024 05:12 PM (nC+QA)

120 You might be able to find Morels. They are often found in Oregon....that's the source for most of the ones I ate in CA.
Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 05:10 PM (qvqLl)

Will snoop about and see what I can find.

Posted by: Diogenes at January 14, 2024 05:12 PM (W/lyH)

121 112 “ The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious, renal flavour that is medicinal and industrial, but also like earth and grass and licked copper. ”

Welp. That right there is every reason I despise liver of any kind.

Posted by: Dash my lace wigs! at January 14, 2024 05:13 PM (OX9vb)

122 One thing I do is buy a bundle of green onions and plant them in section of garden I don't plan on digging up for a couple of years. They grow all winter, and I can cut off of them regularly. They also go to seed if you want to plant more from seed in the following fall.

Posted by: Kindltot at January 14, 2024 05:13 PM (D7oie)

123 Here's the best ham bone potato soup:
1 ham bone in at least 4 cups of water (make sure the water covers the bone and any still attached meat)
Bring the water to a rolling boil for a moment, then back it off to a simmer. Simmer it for a couple of hours, at least, adding water to keep the bone covered.

2 1/4 cup diced potatoes
1 medium potato
2 1/4 cups diced ham
1+ medium onion, diced
2 stalks celery, chopped
3 cloves garlic, minced or pressed
5 Tbs butter
5 Tbs flour
2 cups milk or cream or buttermilk
1/2 tsp white ground pepper
1/2 tsp black ground pepper

Once you're done making the broth, take the bone out and scrape off any meat into your diced ham container.
Boil that single potato for mashing; mash it fine (don't add milk). Keep it for later.
Put diced potatoes, ham, celery, pepper into broth. Bring to boil, then reduce to a simmer.
While that's happening, put 1/2 the butter into a pan and sautee the onion and garlic until soft. Put in the remaining butter. Then add the flour and milk to make a roux.
Stir the mashed potato into the soup gradually. It's a thickener. (You can use potato starch if you want.)
Stir in the roux.
Simmer until thickened. Salt and pepper to taste.

Posted by: GWB at January 14, 2024 05:13 PM (32nmx)

124 Made my special chili for dinner yesterday, celebrating a visit from youngest kid. I use a pound of lean ground beef and a pound of ground turkey. Spices: dried anchos peppers, a whole lot of cumin, a tablespoon of unsweetened cocoa powder, onion and garlic, and one or two minced green chilis. After an hour of cooking, thicken with a quarter-cup of masa harina mixed with a little water.

And, yes, I do put both tomatoes and beans in. Two cans of tomatoes and one can of beans. I use small red beans because they get more thoroughly cooked.

Long slow cooking, good-quality ingredients, and emphasis on all the flavors rather than just capsicum.

Posted by: Trimegistus at January 14, 2024 05:15 PM (78a2H)

125 still haven't tried duck fat, which I hear is even better than bacon fat.

Posted by: Biff Pocoroba at January 14, 2024 05:07 PM (Dm8we)

Whoa...whoa...whoa!

I am second to none in my love of duck fat, but bacon fat is a special thing.

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 05:15 PM (qvqLl)

126 Will snoop about and see what I can find.
Posted by: Diogenes at January 14, 2024 05:12 PM (W/lyH)

Morels definitely grow in Oregon, I had some in the side yard under my maple trees. It was an area that I had a load of chips dumped the year before.
they seemed to follow a root from one of the trees. they popped up late summer, after the first rain we had.

Posted by: Kindltot at January 14, 2024 05:15 PM (D7oie)

127 It had a wonderful, earthy flavor. Firm texture, not as firm as shiitake.

Posted by: San Franpsycho at January 14, 2024 05:15 PM (RIvkX)

128 Love chicken livers. Deep fried, pan fried, or just sauteed in bacon fat.

Posted by: Biff Pocoroba at January 14, 2024 05:16 PM (Dm8we)

129 That sounds like a great recipe Trimegistus.

Posted by: Tom Servo at January 14, 2024 05:16 PM (S6gqv)

130 Gives a certain stiffness to newlyweds, does it?
Posted by: Ciampino - cream of tartar and bicarb at January 14, 2024 05:10 PM (qfLjt)

Keeps the poor girls from making bannocks when they intended to make biscuits.

Posted by: Kindltot at January 14, 2024 05:16 PM (D7oie)

131 95 I'm having a fairly boring dinner is spaghetti with commercially prepared sauce (Classico). So, nothing to brag about there.

But, while I was waiting, I cracked open a jar of pickled green beans that I canned in the summer. I wasn't sure I would like them, as I had never had them, but they were a good snack, and I can legit say I had veggies today.
Posted by: Dash my lace wigs! at January 14, 2024 05:01 PM (OX9vb)

Nothing wrong with pasta and sauce.

Posted by: Nova Local at January 14, 2024 05:17 PM (exHjb)

132 122 One thing I do is buy a bundle of green onions and plant them in section of garden I don't plan on digging up for a couple of years. They grow all winter, and I can cut off of them regularly. They also go to seed if you want to plant more from seed in the following fall.
Posted by: Kindltot at January 14, 2024 05:13 PM (D7oie)

My daughter took one of the leek bottoms and is trying to regrow it in a cup of water...I told her good luck, but if she brings me a free leek - win/win!

Posted by: Nova Local at January 14, 2024 05:18 PM (exHjb)

133 Nuther thang...I had a sudden craving last week for some sort of "Real" marmalade, tangy, I used to get blood orange stuff from Harry^david, now they only sell it in a "Buy Four" set. Started looking around, ordered a Buy Four Sampler from another source, "Stone Wall" out of the NE somewhere, Pear/Lemon, Cranberry/Grapefruit, Blood Orange, and Pink Grapefruit marmalades...da chit tastes like summer sunshine on a cold snowy morning.(onna sourdough english muffin)

Posted by: birdog at January 14, 2024 05:18 PM (sYlnp)

134 OK, I just preheated the oven to 350 forgetting I had a steak defrosting in there.
Pulled it out when I check the pre-heat done beep. 10 minutes.
Question: can I put off broiling the steak for another hour and a half, or should I grill it on cast iron on the stove now, slice thin and serve when everything I'm putting in the oven is done.
Prompt response appreciated.

Posted by: From about that Time at January 14, 2024 05:18 PM (4780s)

135 About onions. Unless we are planning on using a lot of them in a few days we just get 2 or 3 and replace them as needed. I hate wasting food because it goes bad before I get to it and would rather make trips to the grocery more often. Same with milk which we used to get by the gallon and now usually get by the half gallon. Celery, potatoes and cucumbers don't seem to last as long as they used to.

One of the grocery stores in our area had the sense to make a section for locally grown produce. It's not a huge selection but the prices are good, the taste is usually superior and the items seem to last longer.

Posted by: JTB at January 14, 2024 05:18 PM (zudum)

136 When I lived in the south the king of onions was the Vidalia onion. People would eat them raw like apples.

Posted by: gourmand du jour at January 14, 2024 05:19 PM (MeG8a)

137
OMG.

The Cowboys are playing like a buncha guys who eat their French Toast with salt, instead of nutritious, energy producing maple syrup.

Posted by: naturalfake at January 14, 2024 05:21 PM (nFnyb)

138 Love chicken livers. Deep fried, pan fried, or just sauteed in bacon fat.
Posted by: Biff Pocoroba at January 14, 2024 05:16 PM (Dm8we)

I honestly thought I was the only one.

Posted by: Northernlurker at January 14, 2024 05:21 PM (yyfQG)

139 137
OMG.

The Cowboys are playing like a buncha guys who eat their French Toast with salt, instead of nutritious, energy producing maple syrup.

Posted by: naturalfake at January 14, 2024 05:21 PM (nFnyb)

It's the playoffs...what did you expect from Dak?

Posted by: Nova Local at January 14, 2024 05:21 PM (exHjb)

140 25
Posted by: Kindltot at January 14, 2024 04:17 PM (D7oie)
----
BTW thanks for that informative brief on wheat. I didn't know that.

Posted by: Ciampino - cream of tartar and bicarb at January 14, 2024 05:21 PM (qfLjt)

141 Alas, couldn't wait. Went with the stove top solution. I figure after the baking in the oven, maybe 3 minutes a side, hope for the best.
Will report back.

Posted by: From about that Time at January 14, 2024 05:21 PM (4780s)

142 And canned potatoes? Oh my.
Posted by: GWB

Okay I was lazy and took a shortcut.

Posted by: Tom Servo at January 14, 2024 05:22 PM (S6gqv)

143 I tried the sour cherry jam from Aldi this holiday season. It was the best commercial jam I've ever had. Tried to use it in cream cheese thumbprint cookies, but the cookies stayed doughy...will try another recipe for them. Providing I haven't eaten up all the jam with a spoon by then.

Posted by: skywch at January 14, 2024 05:23 PM (uqhmb)

144 Hello diners!

Quick trip this week with good Q at Terry Black’s in Dallas. Not cheap but tasty.

Posted by: Pete Bog at January 14, 2024 05:24 PM (3iu+6)

145
Last night we went with some friends to a Korean restaurant that doesn't serve adult beverages but they allow you to bring your own

Instead, of boring ole soju or beer, I whipped up a thermos full of 20th Century Cocktails.

And we had delicious cocktails with our delicious Korean chow.

Posted by: naturalfake at January 14, 2024 05:24 PM (nFnyb)

146 Whoa...whoa...whoa!

I am second to none in my love of duck fat, but bacon fat is a special thing.
Posted by: CharlieBrown'sDildo...liberal esthete
___________

Is there anything in particular you would recommend using duck fat with? For a rookie?

Posted by: Biff Pocoroba at January 14, 2024 05:25 PM (Dm8we)

147 I bought a bunch of scallions to chop and serve over bulgogi, but now I have leftover scallions. How to use?

Posted by: All Hail Eris at January 14, 2024 05:25 PM (+RQPJ)

148 128 ... "Love chicken livers. Deep fried, pan fried, or just sauteed in bacon fat."

My grandparents loved chicken livers and got them by the pound. Simply fried in butter then each was wrapped in a piece of warm pita bread. Middle east style fermented pickled veggies and hummus on the side.

Posted by: JTB at January 14, 2024 05:25 PM (zudum)

149 OMG.

The Cowboys are playing like a buncha guys who eat their French Toast with salt, instead of nutritious, energy producing maple syrup.

Posted by: naturalfake at January 14, 2024 05:21 PM (nFnyb)

It's the playoffs...what did you expect from Dak?
Posted by: Nova Local at January 14, 2024 05:21 PM (exHjb)

Sadly, true.

He just wilts in the face of any good team.

Posted by: naturalfake at January 14, 2024 05:25 PM (nFnyb)

150 >>>@110 I think beef fat is more flavorful than chicken fat by far. Posted by: Tom Servo
____________
Agree completely. I still haven't tried duck fat, which I hear is even better than bacon fat. Posted by: Biff Pocoroba at January 14, 2024 05:07 PM (Dm8we)
=============
My gentle and delightful DIL took on a completely different personality after roasting goose for a Holiday dinner ... Until then, mashed potatoes served with roast beef gravy had always been her absolute favorite -- until she tasted gravy made with goose fat ... DIL went to great lengths to save as much of the fat and drippings as physically possible ... Portions were both refrigerated and frozen, all of which were clearly labeled with "DO NOT TOUCH" stickers ... Plus, until well after New Years Day, she would yell out a loud verbal warning whenever she heard anyone open the refrigerator door ... We still tease her about her personality change these many years later.

Posted by: Kathy at January 14, 2024 05:26 PM (LPNLk)

151 'Fake, bringing your own cocktails is top drawer.

Posted by: All Hail Eris at January 14, 2024 05:27 PM (+RQPJ)

152 Scallions are wonderful in an omelette or a soup.
Cut them up small and I'd eat them in a tossed salad.

Posted by: gourmand du jour at January 14, 2024 05:28 PM (MeG8a)

153 When I lived in the south the king of onions was the Vidalia onion. People would eat them raw like apples.
Posted by: gourmand du jour at January 14, 2024 05:19 PM (MeG8a)

I have learned the hard way how the different onions taste. (Nobody ever gave me a lesson.)
Yellow onions are the go-to for "onion" flavor. But they're a little harder to chop up the onion way than rounder white onions.
White onions are good, but not (normally) as strongly onion. But still an onion flavor.
Red onions are... very oniony but different. Extra pungency, on top of making things pinkish when you cook.
Vidalias are a little onion and some sugar. I also think they can give you gas - more so than other onions.
Pearl onions - if someone makes these a recipe ingredient they are the Devil's own handmaiden, unless they mean ones you buy in a jar. Just chop up some white onions and go with it. Nobody (except a food critic) is going to notice you didn't have little cup-shaped pieces of onion in your dish.

Posted by: GWB at January 14, 2024 05:28 PM (32nmx)

154 Kathy, get her a can of aerosol duck fat like CBD got at the TexMoMee!

Posted by: All Hail Eris at January 14, 2024 05:28 PM (+RQPJ)

155 Morels? LOVE fresh burned forests, all of the wildfires last summer should make for much wider spread availability next spring....and actually affordable where/when you can find them for sale instead of searching yourself.
When I lived in SF Bay area, the landlord tore out the landscaping to go "No Water", covered the entire surrounding area with bark mulch from Oregon...THOUSANDS of Morels cropped up, as in bushels a day of small greys, next year only dozens, the following year only found four...then moved, but heard from an old neighbor they never cropped up again.

Posted by: birdog at January 14, 2024 05:29 PM (sYlnp)

156 Love chicken livers. Deep fried, pan fried, or just sauteed in bacon fat.
Posted by: Biff Pocoroba at January 14, 2024 05:16 PM (Dm8we)

I honestly thought I was the only one.
Posted by: Northernlurker at January 14, 2024 05:21 PM (yyfQG)

I love them too, especially if they’re cooked with onions.

Posted by: Rufus T. Firefly at January 14, 2024 05:29 PM (hEv4o)

157 152 Scallions are wonderful in an omelette or a soup.
Cut them up small and I'd eat them in a tossed salad.
Posted by: gourmand du jour at January 14, 2024 05:28 PM (MeG8a)
---

Yes! An omelette!

Mom always sliced scallions into our salads; don't know why I don't do that more.

Posted by: All Hail Eris at January 14, 2024 05:30 PM (+RQPJ)

158 >>>@154 Kathy, get her a can of aerosol duck fat like CBD got at the TexMoMee! Posted by: All Hail Eris at January 14, 2024 05:28 PM (+RQPJ)
==================
Thanks, AHE !!! This will help me continue to stay on DIL's good side ... This is a necessity for any MIL wishing to have contact with their sons.

Posted by: Kathy at January 14, 2024 05:32 PM (LPNLk)

159 147 I bought a bunch of scallions to chop and serve over bulgogi, but now I have leftover scallions. How to use?
Posted by: All Hail Eris at January 14, 2024 05:25 PM (+RQPJ)

Avocado, cucumber, scallion salad - lime juice, olive oil, salt and pepper...that's it.

Cheap, easy, and healthy side, especially for a fish dish...

https://natashaskitchen.com/avocado-cucumber-salad-recipe/

Posted by: Nova Local at January 14, 2024 05:33 PM (exHjb)

160
The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

That could not have contained radiator fluid, which is dyed fluorescent yellow. Team Windex for the blue color, perhaps?

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 14, 2024 05:35 PM (xG4kz)

161 Sadly, the pomegranate season is coming to an end but I was able to get some Meyer lemons this week. I'll eat those like an orange. They are such a refreshing end to a meal.

Posted by: JTB at January 14, 2024 05:35 PM (zudum)

162 Chicken Livers...
There was a fried chicken joint in San Marcos Texas, "Tinsly's Boss Bird", you could get cups of livers, or gizzards, or hearts...or any combination. Yuuuuum.
And they always came with another cup of pickled Jalapenos, still haven't had better.

Posted by: birdog at January 14, 2024 05:36 PM (sYlnp)

163 Avocado, cucumber, scallion salad - lime juice, olive oil, salt and pepper...that's it.

Cheap, easy, and healthy side, especially for a fish dish...

https://natashaskitchen.com/avocado-cucumber-salad-recipe/
Posted by: Nova Local at January 14, 2024 05:33 PM (exHjb)

PS - I chop mine differently, liking cubes, but you can mess around with this recipe a lot... add cilantro...or dill...or jalapeno...or chop in circles, etc...

Posted by: Nova Local at January 14, 2024 05:37 PM (exHjb)

164 72 If you don't use a lot of onions, I'd recommend buying dehydrated ones. Less waste. I've been using dehydrated bell peppers a lot too. Hope to either find a source to buy or grow my own this summer.

Posted by: Notsothoreau at January 14, 2024 04:39 PM (L8hCM)
----
Tell me more about the dehydrated onions. Do you add water? Is the taste much like a fresh onion? Flakes or larger pieces? Name & brand.

Posted by: Ciampino - Instant water, just add coffee at January 14, 2024 05:37 PM (qfLjt)

165 Lately, I've been craving Cable Car Cocktails.

Maybe it's a flavor-hangover from the holiday season.

Anywho, here's the recipe I like to use.

Cable Car Cocktail (for 2)

3 oz Chairman's Reserve Spiced Rum
2 oz Dry Curacao or Cointreau
1 oz fresh lemon juice
Shake with ice. Strain. Garnish with lemon peel. Drink.

IMHO opinion Chairman's Reserve Spiced Rum gives you the superior result, but any Spiced Rum will do.

It's a can't miss cocktail that makes you look like a Genius of Mixology!

Posted by: naturalfake at January 14, 2024 05:37 PM (nFnyb)

166 OK, steak saga over. Serious, but not critical.
The oven was preheating to cook a butternut squash, and baked onions in tomato juice and honey. Each go for about an hour and a half.
The inadvertently pre-heated steak is but a cross cut of round, nothing special, was going to be cut thin and served with the veggies. The rescue op was successful, small hint of that taste midway between steak and roast. Under tin foil until the veggies are ready, the onions and sauce should heat it right up.
Basically, another screw up save by good, tasty ingredients.

Posted by: From about that Time at January 14, 2024 05:38 PM (4780s)

167 the pickles?

Nothing fixes cucumbers.

Posted by: DaveA at January 14, 2024 05:38 PM (FhXTo)

168 Chicken Livers...
There was a fried chicken joint in San Marcos Texas, "Tinsly's Boss Bird", you could get cups of livers, or gizzards, or hearts...or any combination. Yuuuuum.
And they always came with another cup of pickled Jalapenos, still haven't had better.
Posted by: birdog
______

Ok. I draw the line at gizzards and hearts. Too hard to make those tender.

Posted by: Biff Pocoroba at January 14, 2024 05:39 PM (Dm8we)

169 >>, ordered a Buy Four Sampler from another source, "Stone Wall" out of the NE somewhere,

Stonewall Kitchen in York, Maine - all their jams and other stuff are delicious!

Posted by: Lizzy at January 14, 2024 05:39 PM (NKqpy)

170
Being somewhat of a prepper I think the two kitchen appliances that could be saviors (If you have some solar/battery storage) are the Instapot and the sous vide. Low wattage, energy efficient - able to heat everything. In the 'after' times any oven is not going to work. 220? Twice 110? Forget it.

Had a power outage a couple of days ago and was amazed how quickly a coffee pot and toaster sucked up the power from my battery. It went from 99% to 89% within an hour. It could sit there all day recharging cell phones, powering led lights, and an efficient laptop computer though without dropping 1%.

Oh well, we'll see what Joe's 'refugees' have in store for us pretty soon. Might be why he's hiding out at Camp David for a while.

Posted by: Divide by Zero at January 14, 2024 05:39 PM (nIvob)

171 If your daughter-in-law loves goose fat, get her a book of Gascon cookery. They live on that stuff.

Posted by: Trimegistus at January 14, 2024 05:40 PM (78a2H)

172 I used to make chicken liver burritos, with fried chicken livers, cheddar and cottage cheese.

It was wonderful

Posted by: Kindltot at January 14, 2024 05:40 PM (D7oie)

173 The Cubano is the king of sandwiches in my book, and the best thing about it is you can make a thousand different variations changing any given element(s) of the original and get a thousand different wonderful sandwiches. Even one that apparently had French dressing on it for some reason was pretty dang good.

Posted by: Cortillaen at January 14, 2024 05:41 PM (6kADi)

174 I really like food, and the Packers are winning 20-0

Posted by: Don Black at January 14, 2024 05:43 PM (geLO8)

175 Jerry can’t watch. lol
I made pork roast from WF. Nothing fancy, browned the outside and 275 in the Dutch pot. I put potatoes in the pot and they turned to mush so I made mashers with buttermilk and cream.

Posted by: Jamaica at January 14, 2024 05:44 PM (Eeb9P)

176
That could not have contained radiator fluid, which is dyed fluorescent yellow. Team Windex for the blue color, perhaps?
Posted by: Krebs v Carnot

Blue Gatorade

Posted by: Bertram Cabot, Jr. at January 14, 2024 05:45 PM (63Dwl)

177 65 There is (used to be anyway) an old bar in Ybor City where Hemmingway hung out. Excellent Cuban sandwiches! Pity I can't remember the name.
Posted by: Diogenes at January 14, 2024 04:25 PM (W/lyH)

Ybor City might have been the first place I had Cuban food as a kid. Also toured one of the last cigar factories that made hand-rolled cigars.
Great part of Tampa, though it's had its ups and downs over the decades.

Posted by: Dr. Varno at January 14, 2024 05:46 PM (VPBcc)

178 but now I have leftover scallions. How to use?

Posted by: All Hail Eris at January 14, 2024 05:25 PM (+RQPJ)

Make a scallion pancake with leftover sourdough starter.

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 05:46 PM (qvqLl)

179 Keep liver and kidney away from my house.
Now gizzards, my Mum would put it in the soup pot so it cooked for several hours. Dad and I would fight over it.

Posted by: Ciampino - Instant water, just add coffee. at January 14, 2024 05:46 PM (qfLjt)

180 The surprise, the great surprise, is the chicken livers. They are perfect. Soft, with that mysterious urine flavor I normally associate with drinking my whiz out of my boyfriend's butt....

Posted by: Don Lemonparty at January 14, 2024 05:48 PM (JZWH/)

181 Make a scallion pancake with leftover sourdough starter.
Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 05:46 PM (qvqLl)

Oooohhhhh. That sounds really good.

Posted by: Dash my lace wigs! at January 14, 2024 05:49 PM (OX9vb)

182 Made some pretty darned good butternut squash ravioli with a sage-infused browned butter and lemon juice sauce. Just right on a cold afternoon.

Posted by: RedMindBlueState at January 14, 2024 05:50 PM (Wnv9h)

183 Dak need to throw one more pick..

Posted by: Jamaica at January 14, 2024 05:50 PM (Eeb9P)

184
*plays taps on kazoo*

It's over for the Cowboys.

27-0 !!!

before the half.

Posted by: naturalfake at January 14, 2024 05:50 PM (nFnyb)

185 So, that pick 6 was classic Dak...

Is Cooper Rush still around for the 2nd half?

Posted by: Nova Local at January 14, 2024 05:52 PM (exHjb)

186 me dear old Mum was from the UK and tried serving liver for dinner when we were kids

bless her heart

also pick 6 for GB
26-0, PAT pending

Posted by: Don Black at January 14, 2024 05:52 PM (geLO8)

187 My kid eats raw kale like a deer. Chomp chomp chomp…
This is a kid who won’t eat celery

Posted by: Jamaica at January 14, 2024 05:52 PM (Eeb9P)

188 I buy the Augason Farm onions but you can buy smaller quantities. They aren't exactly like fresh but do rehydrate pretty well. Depends on how you are using them. If I added to soup or beans, I'd just add to it without rehydrating. I add the dry peppers to my eggs in the morning without rehydrating. I don't use a lot of onion and get tired of throwing out bad ones. I also keep a dehydrated vegetable mix to use in soup.

Posted by: Notsothoreau at January 14, 2024 05:52 PM (L8hCM)

189 182 Made some pretty darned good butternut squash ravioli with a sage-infused browned butter and lemon juice sauce. Just right on a cold afternoon.
Posted by: RedMindBlueState at January 14, 2024 05:50 PM (Wnv9h)

Sans the dairy butter, that's exactly what I want my kid to make me when she makes pasta...

Posted by: Nova Local at January 14, 2024 05:52 PM (exHjb)

190 I've never cared for chicken livers but my husband tells me he used to get them special from the Stoneleigh P in Dallas in the early 1980s and loved them. He can't have them now because of gout, which is fine with me.

Posted by: Art Rondelet of Malmsey at January 14, 2024 05:52 PM (FEVMW)

191 Despite having worked in a restaurant in my past life I've never actually seen a sandwich press. Is it a special device or do you just use a skillet or 2?

Posted by: gourmand du jour at January 14, 2024 05:53 PM (MeG8a)

192 last week I made beef stew
it was okay, the chuck roast was a little too sinewy

Posted by: Don Black at January 14, 2024 05:53 PM (geLO8)

193 170 ... "Had a power outage a couple of days ago and was amazed how quickly a coffee pot and toaster sucked up the power from my battery."

We don't have battery/solar panels but we do have a gas stove that can be lit with matches. If the power goes out I have my stove top percolator and can make toast in a dry cast iron pan. That will work on a grill as well but the kitchen is usually more comfortable.

Posted by: JTB at January 14, 2024 05:54 PM (zudum)

194 All this liver and no pate or foie gras?

Posted by: Pete Bog at January 14, 2024 05:55 PM (3iu+6)

195 Make a scallion pancake with leftover sourdough starter.
----

C'mon, CBD.

Posted by: All Hail Eris at January 14, 2024 05:56 PM (+RQPJ)

196 He can't have them now because of gout, which is fine with me.
Posted by: Art Rondelet of Malmsey at January 14, 2024 05:52 PM (FEVMW)

I have gout too. but if I could get some sautéed chicken livers with onions, I’d definitely roll the dice on that.

Posted by: Rufus T. Firefly at January 14, 2024 05:56 PM (hEv4o)

197 RMBS, does that ever sound good.

Posted by: Ben Had at January 14, 2024 05:57 PM (POc8X)

198 Is he aware which team he plays for?

Posted by: Jamaica at January 14, 2024 05:58 PM (Eeb9P)

199 All this liver and no pate or foie gras?

Posted by: Pete Bog at January 14, 2024 05:55 PM (3iu+6)

[weeps gently]

Used to get foie gras at Lavendou in far north Dallas but haven't been there in quite a stretch.

Posted by: Additional Blond Agent, STEM Guy at January 14, 2024 05:58 PM (/HDaX)

200 I have a one burner gas/butane camp stove. But if you want to be ready for burning times, get a thermal cooker. It's a metal pot that slips into an insulated sleeve. You heat the food to boiling, put it in the sleeve and let it sit overnight. They used to make boxes insulated with hay to do the same type cooking.

Posted by: Notsothoreau at January 14, 2024 05:59 PM (L8hCM)

201 Out of curiosity, has anyone else quit using a microwave?. When ours died some years ago we decided not to replace it and haven't missed having one. The very few times it would have been handy we just used a work around.

Posted by: JTB at January 14, 2024 05:59 PM (zudum)

202 JTB, No way could I do without my microwave.

Posted by: Ben Had at January 14, 2024 06:02 PM (POc8X)

203 All this liver and no pate or foie gras?

Posted by: Pete Bog
______

Or even braunschweiger.

Posted by: Biff Pocoroba at January 14, 2024 06:02 PM (Dm8we)

204 I bought my wife the enameled cast iron pan from Le Crueset for her fish. Cleans up very nicely. She has lots of cast iron for frying

Posted by: Jamaica at January 14, 2024 06:02 PM (Eeb9P)

205 >> Out of curiosity, has anyone else quit using a microwave?.

Pretty much, yeah. Only use it to reheat coffee melt butter and. . . warm maple syrup for pancakes and french toast.

Posted by: Lizzy at January 14, 2024 06:03 PM (NKqpy)

206 Refs bailed Dallas out when Dak didn't throw it in the endzone...

Dak is having a game...maybe his head will get on straight in the 2nd half now that he threw a TD...but probably not...

Posted by: Nova Local at January 14, 2024 06:04 PM (exHjb)

207
Out of curiosity, has anyone else quit using a microwave?. When ours died some years ago we decided not to replace it and haven't missed having one. The very few times it would have been handy we just used a work around.

Posted by: JTB at January 14, 2024 05:59 PM

I saw some interesting video on the Twits/X that seemed to indicate bad things about what microwaves do to food. Not sure the validity of the claim, but the ability to warm a cold cup of coffee in 30 seconds is why mine is here to stay.

Posted by: Divide by Zero at January 14, 2024 06:04 PM (nIvob)

208 I did get this week a pack of vanilla beans from Amazon, was going to try them in the cognac I have but web pages talked me out of it. So need to get vodka.

Posted by: Skip at January 14, 2024 06:04 PM (fwDg9)

209 202 JTB, No way could I do without my microwave.
Posted by: Ben Had at January 14, 2024 06:02 PM (POc8X)

Mine broke 2 weeks ago - I immediately bought another. It's too valuable an appliance to live without (kids have a microwave bowl for fresh popcorn - just for that, I need a microwave)...

Posted by: Nova Local at January 14, 2024 06:05 PM (exHjb)

210 I don't use the microwave much, reheated coffee mostly.
Potatoes if anything

Posted by: Skip at January 14, 2024 06:06 PM (fwDg9)

211 Out of curiosity, has anyone else quit using a microwave ?.
Posted by: JTB at January 14

L&T Mrs Bog was raised without one. We never got one until our kids were mid teens. They were so excited to have a micro they danced around like they had just discovered fire.

Hardly ever gets used.

Posted by: Pete Bog at January 14, 2024 06:07 PM (3iu+6)

212 I made chili last night and making beef stew tonight. Should have made baked potato soup... I guess there's always tomorrow but I don't know who is going to eat all these leftovers.

OT Buckley has overcome his fear of raw beef bones and is knowing one now.

Posted by: lin-duh at January 14, 2024 06:07 PM (cDvOu)

213 America's Test Kitchen has a good video about preparing steaks in cast iron.

https://youtu.be/pqIwp0ihfgQ

Posted by: Quarter Twenty at January 14, 2024 06:07 PM (kHv79)

214 Husband just made the Roaring Fork's green pepper chili , topped with sour cream and cheese We skipped the tortillas and didn't miss them a bit A perfect meal for a cold, dreary night.

Posted by: LASue at January 14, 2024 06:07 PM (Ed8Zd)

215 Correction - green chili pork stew , not green pepper chili !

Posted by: LASue at January 14, 2024 06:10 PM (Ed8Zd)

216 did get this week a pack of vanilla beans from Amazon, was going to try them in the cognac I have but web pages talked me out of it. So need to get vodka.
Posted by: Skip

Skip, we have made vanilla extract that was pretty good but were told to use rum. A little more sweetness than vodka. It makes a lot!

Posted by: Pete Bog at January 14, 2024 06:10 PM (3iu+6)

217 birddog and skywych, thamk you for the jam/jelly/marmalade recos!

I have just killed a jar of strawberry jam I got for Christmas

Posted by: kallisto at January 14, 2024 06:10 PM (QjGT0)

218 Cheap vodka! Also make a bottle with well whiskey, or boubon or whatever the booze Pharisees are wearing this week.

208 I did get this week a pack of vanilla beans from Amazon, was going to try them in the cognac I have but web pages talked me out of it. So need to get vodka.
Posted by: Skip at January 14, 2024 06:04 PM (fwDg9

Posted by: Hokey Pokey at January 14, 2024 06:12 PM (as3uC)

219 Web says vodka, bourbon or rum, the cognac I have has a vanilla overtone so thought to try it but guess alcohol content matters

Posted by: Skip at January 14, 2024 06:14 PM (fwDg9)

220 I have made vanilla extract from vodka and bourbon.

Posted by: lin-duh at January 14, 2024 06:14 PM (cDvOu)

221 >I have just killed a jar of strawberry jam I got for Christmas

Posted by: kallisto
---

Why'd you do it, man?

Posted by: Don Black at January 14, 2024 06:14 PM (geLO8)

222 Out of curiosity, has anyone else quit using a microwave ?.

I lived without a microwave my entire life until I moved into current residence 15 yrs. ago. Now I use it for food prep and to actually cook. Rice, oatmeal, omelets, broccoli, heating chocolate for baking...

it all started right here on this Food Thread when Ben Had told me she made mug cake in her microwave. A light bulb went off over my head and the rest is history!

Posted by: kallisto at January 14, 2024 06:15 PM (QjGT0)

223 Why'd you do it, man?

Posted by: Don Black at January 14, 2024 06:14 PM (geLO

I'm a little teched in the haid.

and female too

Posted by: kallisto at January 14, 2024 06:17 PM (QjGT0)

224 Use my microwave daily.

Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 06:17 PM (WVAwc)

225 I hate microwaves. They make food taste crappy and don't save you that much time. I did not move the microwave with me and hope I never see another one.

Posted by: Notsothoreau at January 14, 2024 06:18 PM (L8hCM)

226 Was sitting in the bedroom reading the food thread when MiladyJo started cooking bacon so I had to drift out to the kitchen.

Simple Sunday supper, poached eggs on hash browns, bacon, toasted buttered English muffin. Mmm.

Been using frozen hash browns, pretty good. She says the secret to not having a big lump of them is, when you get them home from the store, crunch them up in the bag before putting the bag in the freezer.
_______

"Breakfast" --The first meal of the day ought to be your best. But isn't always.
Music vid webwork 1:46 link in nic

Posted by: mindful webworker - more coffee at January 14, 2024 06:18 PM (BmwFL)

227 Even one that apparently had French dressing on it for some reason was pretty dang good.
Posted by: Cortillaen

Weird. Did they call it a Cubaneau?

Posted by: mikeski at January 14, 2024 06:19 PM (DgGvY)

228 Maybe will try rum this time

Posted by: Skip at January 14, 2024 06:19 PM (fwDg9)

229 I have just killed a jar of strawberry jam I got for Christmas

Posted by: kallisto

For whatever reason, I received 10-12 jars of homemade jellies/jams from various folks for Christmas this year. I'll never be able to use them up before next Christmas.

But I will try.

Two of particular note - One of Honeysuckle and another of Rose Petals. Both are excellent.

Posted by: Tonypete at January 14, 2024 06:19 PM (sTg9F)

230 I don't have a kitchen. Every meal I cook is done in the microwave or an electric skillet. No complaints on the meals offered.

Posted by: Ben Had at January 14, 2024 06:20 PM (POc8X)

231 And I mean Value Rite and Evan Williams. Don't tell anybody. I made a bottle of Wyborowa (forgive me my Polish friends) and learned that the good vodka expressed itself a little. Woodford Reserve too.

3 months minimum the vanilla beans steep. After that it never goes bad. I think it can't bacause of being spirits.

Yay Horde!

Posted by: Hokey Pokey at January 14, 2024 06:20 PM (as3uC)

232 That top picture makes me very hungry

Posted by: 496 at January 14, 2024 06:20 PM (Bf+P4)

233 it all started right here on this Food Thread when Ben Had told me she made mug cake in her microwave. A light bulb went off over my head and the rest is history!
Posted by: kallisto at January 14, 2024 06:15 PM (QjGT0)

You're just trying to trick me into asking "What's a mug cake ?)

Posted by: JT at January 14, 2024 06:21 PM (T4tVD)

234 >

I immediately regret my comment, deduct 10 points from my overall score, and will skip my next turn

Posted by: Don Black at January 14, 2024 06:21 PM (geLO8)

235 Couldn't live without a microwave. Old man bought one of the first ones. I was called a Radar Range.

Posted by: Ronster at January 14, 2024 06:21 PM (uO1ah)

236 I don't like Cubanos. I don't know why, because on paper it sounds exactly like something I would like, but every time I order one it's kinda meh at best.

Posted by: Cave Johnson at January 14, 2024 06:21 PM (cYDjS)

237 When whomever invented the microwave, I imagine him explaining it to others sounded like the Turbo Encabulator speech.

Posted by: Tonypete at January 14, 2024 06:22 PM (sTg9F)

238 RMBS, does that ever sound good.
Posted by: Ben Had at January 14, 2024 05:57 PM

It was delish. I have a ton of leftover filling that I need to find ways to use. Probably freeze most of it and experiment over the winter.

Posted by: RedMindBlueState at January 14, 2024 06:23 PM (Wnv9h)

239 You're just trying to trick me into asking "What's a mug cake ?)
Posted by: JT

$20, same as in town?

Posted by: Tonypete at January 14, 2024 06:23 PM (sTg9F)

240 You're just trying to trick me into asking "What's a mug cake ?)
Posted by: JT

$20, same as in town?
Posted by: Tonypete at January 14, 2024 06:23 PM (sTg9F)

Stevie Wonder saw that one coming !

Posted by: JT at January 14, 2024 06:24 PM (T4tVD)

241 Microwave v Sous Vide! The epic throw down.

Posted by: Pete Bog at January 14, 2024 06:26 PM (3iu+6)

242 MICROWAVE ... For busy days, I keep a supply of already-breaded fish and chicken portions in stock ... Oven temp required is in the 400-degree range so, while waiting for the regular oven to heat up, I'll zap the breaded items for several minutes to get things started and shorten the overall cooking time ... The final "regular oven" baking prevents the microwaved items from being soggy or rubbery ...

Posted by: Kathy at January 14, 2024 06:28 PM (LPNLk)

243 Woo-Hoo! No leeks! Or leaks, either. Just mounted a 31" Jeep tire by hand. A mighty struggle, but I prevailed, with no blood on my part. Leak checked it with soapy water, no leaks. Now I haz spare!

Posted by: Alberta Oil Peon at January 14, 2024 06:28 PM (tkR6S)

244 Leftover tri-tip roast for supper tonight. I made a mayo-horsey sauce to go with it. I'll only heat it enough to take the chill off.

Posted by: Tonypete at January 14, 2024 06:28 PM (sTg9F)

245 Ree Drummond has several recipes for mug cakes

:

http://tinyurl.com/284c9vj6

...aaaand now I'm gonna have to try one of those!

Posted by: Lizzy at January 14, 2024 06:28 PM (NKqpy)

246 I don't like Cubanos.

Posted by: Cave Johnson at January 14, 2024 06:21 PM (cYDjS)

The door is over there...

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 06:29 PM (qvqLl)

247 Aaron who?

Posted by: Jamaica at January 14, 2024 06:31 PM (Eeb9P)

248 Cuban samwich sounds good
wouldn't know how or where to get one

Posted by: Don Black at January 14, 2024 06:33 PM (geLO8)

249 I'm having a fairly boring dinner is spaghetti with commercially prepared sauce (Classico). So, nothing to brag about there.

Last week I made the most basic spaghetti ever. It was store brand spaghetti, Del Monte pasta sauce and shredded Romano cheese. A buddy had stopped over and I really wasn't prepared so I just boiled some water in a saute pan, broke some spaghettis in half and cooked them. Then I threw the sauce that I'd heated in the microwave onto the drained pasta, sprinkled with romano, dusted with red pepper, and served it.

He asked for seconds.

Posted by: kallisto at January 14, 2024 06:33 PM (QjGT0)

250 I like potatoes, and GB scores again

Posted by: Don Black at January 14, 2024 06:33 PM (geLO8)

251 When whomever invented the microwave, I imagine him explaining it to others sounded like the Turbo Encabulator speech.
Posted by: Tonypete
------

The Brits, during WWII, for radar. More specifically, the magetron. When they brought a sample over here, It was an astounding revelation.

Posted by: Mike Hamme, etc., etc. at January 14, 2024 06:34 PM (XeU6L)

252 250 I like potatoes, and GB scores again
Posted by: Don Black at January 14, 2024 06:33 PM (geLO

You know, I've said Dak has been awful...but if possible, the Dallas D has been worse.

They look like the Philly defense last week. Unable to stop GB on a single drive. Just getting rolled at every position. It's just painful.

Posted by: Nova Local at January 14, 2024 06:35 PM (exHjb)

253 Microwave, eat in minutes
Sous vide eat days later.

I win

Posted by: Ben Had at January 14, 2024 06:35 PM (POc8X)

254 *'Hammer', dammit.

Posted by: Mike Hammer, etc., etc. at January 14, 2024 06:35 PM (XeU6L)

255
I win
Posted by: Ben Had
--------

[fistbump]

I have no business being on this thread. Cooking skills are minimal. I regard food as fuel to keep functioning. Sad, perhaps, but it is the way things are.

Posted by: Mike Hammer, etc., etc. at January 14, 2024 06:37 PM (XeU6L)

256 Jerry Jones is gonna need a hug soon.

Call me Jerry!

Posted by: Chris Christie, Fat PowerBottom at January 14, 2024 06:37 PM (R/m4+)

257 207 ... "I saw some interesting video on the Twits/X that seemed to indicate bad things about what microwaves do to food. Not sure the validity of the claim, but the ability to warm a cold cup of coffee in 30 seconds is why mine is here to stay."

Don't know about a problem with food although it wouldn't surprise me. I keep a small pot on the stove to heat up coffee which is almost as fast. We used to make baked spuds in a microwave but prefer the taste of one in the oven. Of course there are no young people involved which lends a certain freedom for time.

Posted by: JTB at January 14, 2024 06:37 PM (zudum)

258 MUG CAKES ... I believe these are single-serving dessert mixes engineered to be quickly "baked" in a microwave oven ... The packages I've seen are slightly larger than Jello boxes, and located near the displays of traditional cake mixes.

Posted by: Kathy at January 14, 2024 06:38 PM (LPNLk)

259 In that movie American Hustle, they referred to the new-fangled microwave as 'the science oven'

Posted by: Don Black at January 14, 2024 06:38 PM (geLO8)

260 Posted by: Tonypete at January 14, 2024 06:28 PM (sTg9F)

TriTip is one of the glories of the butcher's art. I have to order it....I have never seen it in any store anywhere on the east coast!

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 06:38 PM (qvqLl)

261 Microwave, eat in minutes
Sous vide eat days later.
Posted by: Ben Had

Sous vide gentle cosseted to the perfect serving temperature.

Microwave. The food glows so you can find it in the dark!

Posted by: Pete Bog at January 14, 2024 06:39 PM (3iu+6)

262 I have been buying my onions as singles as we have also been experiencing the rotten onion issue in the 3lb bags.

Posted by: G'rump928(c) at January 14, 2024 06:40 PM (aD39U)

263 Hard enough overcoming stage fright to link to my music; I gotta link twice to get it right. Just ignore me. Go on with your fine dining.
😱

"Breakfast" --The first meal of the day ought to be your best. But isn't always.
Music vid webwork 1:46
Better nic link to #video down the page

Posted by: mindful webworker - always messing up at January 14, 2024 06:40 PM (BmwFL)

264 Dallas embarrassed the Bills twice in SB’s. No beating the ‘boys take is too much.
The wife says the key to long life is ginger and rosemary tea.

Posted by: Jamaica at January 14, 2024 06:40 PM (Eeb9P)

265 http://tinyurl.com/2zvuk8tf
20 Tweets from Bad Blue

Posted by: Skip at January 14, 2024 06:41 PM (fwDg9)

266 The food glows so you can find it in the dark!
Posted by: Pete Bog

Blake Edwards and Skin Deep have entered the food thread.

Posted by: Tonypete at January 14, 2024 06:41 PM (sTg9F)

267 I have been buying my onions as singles as we have also been experiencing the rotten onion issue in the 3lb bags.
Posted by: G'rump928(c)

That has been a huge issue for me to overcome. I learned to shop and cook enough for an Army coming from a family of ten and then have six kids.

As empty nesters now, well - the struggle is real.

Posted by: Tonypete at January 14, 2024 06:43 PM (sTg9F)

268 >>Blake Edwards and Skin Deep have entered the food thread.

Oh, man, forgot about that, lol!

Posted by: Lizzy at January 14, 2024 06:43 PM (NKqpy)

269 Posted by: mindful webworker - always messing up at January 14, 2024 06:40 PM (BmwFL)

I looked at your vid and also some of the other work you have linked. You are a creative type! and I mean that sincerely

Posted by: kallisto at January 14, 2024 06:45 PM (QjGT0)

270
[wanders off to see if there is a frozen meal in the freezer]

Posted by: Mike Hammer, etc., etc. at January 14, 2024 06:45 PM (XeU6L)

271 Playoff Dak showed up.

Posted by: Diogenes at January 14, 2024 06:45 PM (W/lyH)

272 Cable Car Cocktail (for 2)
3 oz Chairman's Reserve Spiced Rum
2 oz Dry Curacao or Cointreau
1 oz fresh lemon juice
Shake with ice. Strain. Garnish with lemon peel. Drink.

IMHO opinion Chairman's Reserve Spiced Rum gives you the superior result, but any Spiced Rum will do.

It's a can't miss cocktail that makes you look like a Genius of Mixology!
Posted by: naturalfake

You could invent a whole pile of cocktails like this, if they weren't all invented already. It follows the Sour formula (poem? mnemonic?) I've heard: "one of sour, two of sweet, three of strong, or four of weak." Whiskey sour, margarita, sidecar.....

Moron Obligatory: why's it say "for 2?"

Posted by: mikeski at January 14, 2024 06:46 PM (DgGvY)

273 In my experience (growing and storing onions) the mushy on the inside onion means they're OLD. As in last of the previous year's harvest, held in storage and now being sold.

I could be wrong, though. That's my observation from MY onions.

Now thinking about it, it could be they were not dried correctly: wrong temp, light, humidity. The stem left cut too short during the curing period could have done it too.

Posted by: Question Authority bumper sticker at January 14, 2024 06:46 PM (Rbu5d)

274 T-40 minutes

SpaceX Launch
Falcon 9 - Starlink Group 6-37 -
SLC-40 - CCSFS
Launch time: January 14: 7:27 p.m. EST,
(00:27 UTC, and 01:27 CET, January 15)

http://tinyurl.com/4z9aux4k

Posted by: Ciampino - Instant water, just add coffee... at January 14, 2024 06:47 PM (qfLjt)

275 My inlaws had an early microwave, Amana I believe, that they referred to as a "radar range". As far as I knew, my mother-in-law never touched it. She always left the operation to my father-in-law.

Posted by: jix at January 14, 2024 06:48 PM (VghtP)

276 Eggs are up to $3 per 12 again here
$2 a few months ago

Posted by: Don Black at January 14, 2024 06:49 PM (geLO8)

277 WTF

https://twtr.in/3YEb

Posted by: G'rump928(c) at January 14, 2024 06:49 PM (aD39U)

278 275 My inlaws had an early microwave, Amana I believe, that they referred to as a "radar range". As far as I knew, my mother-in-law never touched it. She always left the operation to my father-in-law.

Posted by: jix at January 14, 2024 06:48 PM (VghtP)

Dad got one in the late 70's/early 80's and Mom hated it, until she realized it made things easier for her when we kids microwaved hotdogs or some other thing and she didn't even have to cook.
One day, though, someone had a sticky finger, and a donut that was supposed to be heated for some unspecified time ended up being in there a LONG time (well at least 15 minutes left when smoke started coming out of said microwave).

Posted by: jim (in Kalifornia) at January 14, 2024 06:51 PM (ynpvh)

279 277 WTF

https://twtr.in/3YEb

Posted by: G'rump928(c) at January 14, 2024 06:49 PM (aD39U)

My firewall says linky dangerous...What is it?

Posted by: jim (in Kalifornia) at January 14, 2024 06:52 PM (ynpvh)

280 also, beans will explode in a microwave

Posted by: Don Black at January 14, 2024 06:52 PM (geLO8)

281 I had a Cuban Sandwich once, on a dare. It wasn't bad.

My main objection was to the menu description. It said, "gherkins" which usually would be okay but it sounded really dirty when they said it.

Posted by: Tom Perry at January 14, 2024 06:52 PM (MX0bI)

282 I know some folks, like the nice old gal at the health food store, who insist microwaves destroy all the vitamins in food. Or it destroys flavor or ruins coffee. Never noticed any of that.

Went a long time not using the microwave our son gave us because it tended to trip the circuit, easy to do without. But here in the new house, it's doing fine and we're back to ruining coffee and destroying vitamins.
😁

Posted by: mindful webworker - nuke that donut at January 14, 2024 06:52 PM (BmwFL)

283 272
...
Moron Obligatory: why's it say "for 2?"

Posted by: mikeski at January 14, 2024 06:46 PM (DgGvY)

Ya wanna drink alone, or with some sexy gal?

Posted by: jim (in Kalifornia) at January 14, 2024 06:53 PM (ynpvh)

284 280 also, beans will explode in a microwave

Posted by: Don Black at January 14, 2024 06:52 PM (geLO

If you take grapes, cut the in half, make sure the skins are touching, the microwave will make them spark.

Posted by: jim (in Kalifornia) at January 14, 2024 06:54 PM (ynpvh)

285 280 also, beans will explode in a microwave

Posted by: Don Black at January 14, 2024 06:52 PM (geLO

I've seen the ends of hotdogs blown off.

Posted by: jim (in Kalifornia) at January 14, 2024 06:54 PM (ynpvh)

286 My firewall says linky dangerous...What is it?
Posted by: jim (in Kalifornia) at January 14, 2024 06:52 PM (ynpvh)

Twitter.

Posted by: G'rump928(c) at January 14, 2024 06:55 PM (aD39U)

287 The MIT version of the microwave/magnetron link is family friendly -- has to do with a chocolate bar in the jacket pocket of a prof. In "V," Thomas Pynchon tells a different version, about the safety decking way up the radar mast and a rummy old chief who'd slip up there to sneak a drink. One watch, the radar got fired up unexpectedly...

Posted by: Way, Way Downriver at January 14, 2024 06:55 PM (zdLoL)

288 287 The MIT version of the microwave/magnetron link is family friendly -- has to do with a chocolate bar in the jacket pocket of a prof. In "V," Thomas Pynchon tells a different version, about the safety decking way up the radar mast and a rummy old chief who'd slip up there to sneak a drink. One watch, the radar got fired up unexpectedly...

Posted by: Way, Way Downriver at January 14, 2024 06:55 PM (zdLoL)

"Do I smell roasting pork?"--radar technician

Posted by: jim (in Kalifornia) at January 14, 2024 06:56 PM (ynpvh)

289 Had a spider get in the microwave a few times. First one was in for a few seconds, came out like his ass was on fire.
2nd one was in a little...longer. Came out like he was drunk.
Those damned little ants don't seem to hardly be affected at all.

Posted by: jim (in Kalifornia) at January 14, 2024 06:57 PM (ynpvh)

290 Did I say gherkins? Sorry, I meant cornichons.

I don't care what culture you're from, cornichon just sounds nasty.

Posted by: Tom Perry at January 14, 2024 06:57 PM (MX0bI)

291 I had a friend who said that he tried to cook a pelican on a dock post for an hour with his destroyer's targeting radar.

He said the bird never noticed.

Posted by: G'rump928(c) at January 14, 2024 06:57 PM (aD39U)

292 Whatever happened to Johnny Coldcuts?

Inquiring minds.

Posted by: blaster at January 14, 2024 06:58 PM (IFNME)

293 Tomatoes are nice, and GB scores again

Posted by: Don Black at January 14, 2024 06:58 PM (geLO8)

294 McCarthy might not have a job after this disaster.

Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 06:58 PM (WVAwc)

295 290 Did I say gherkins? Sorry, I meant cornichons.

I don't care what culture you're from, cornichon just sounds nasty.

Posted by: Tom Perry at January 14, 2024 06:57 PM (MX0bI)

You should try some Ropa Vieja.
https://asassyspoon.com/cuban-ropa-vieja/

Posted by: jim (in Kalifornia) at January 14, 2024 06:59 PM (ynpvh)

296 The gherkin goes in the square.

Posted by: G'rump928(c) at January 14, 2024 06:59 PM (aD39U)

297 Okay kids...thanks for playing!

Posted by: CharlieBrown'sDildo...liberal esthete at January 14, 2024 06:59 PM (qvqLl)

298 The MIT version of the microwave/magnetron link is family friendly -- has to do with a chocolate bar in the jacket pocket of a prof. In "V," Thomas Pynchon tells a different version, about the safety decking way up the radar mast and a rummy old chief who'd slip up there to sneak a drink. One watch, the radar got fired up unexpectedly...
Posted by: Way, Way Downriver

"I think the radar's broke. We had a bogey at four yards out, but it went away after a minute?"

Posted by: mikeski at January 14, 2024 07:00 PM (DgGvY)

299 Went to a Filipino place and picked up some of their desserts for my Spanish-speaking friends:
Puto and Mamon.
If you know border spanish, you'll understand.

Posted by: jim (in Kalifornia) at January 14, 2024 07:00 PM (ynpvh)

300 294 McCarthy might not have a job after this disaster.
Posted by: Mr Aspirin Factory, red heifer owner at January 14, 2024 06:58 PM (WVAwc)

There's no "might" there...

Not sure Dak returns, either...

Posted by: Nova Local at January 14, 2024 07:00 PM (exHjb)

301 kallisto, thanks.

Posted by: mindful webworker - B#min at January 14, 2024 07:00 PM (BmwFL)

302 GUN NOOD IS UP

Posted by: Skip at January 14, 2024 07:01 PM (fwDg9)

303 Jerry! Jerry! Call Me!

Yeah! Oh Yeah!

Posted by: Chris Christie, Fat PowerBottom at January 14, 2024 07:01 PM (R/m4+)

304 https://acecomments.mu.nu/?post=407866
Gun Thread: Content Lite Edition!

First read that as comment lite, wondered wth?

Posted by: mindful webworker - NOOD, dude at January 14, 2024 07:07 PM (BmwFL)

305 If you have a yen for a "Cubano", and there are no Cuban joints nearby, Hooters has a decent one on the menu... their Home Office is in Florida... Thus, it becomes "de-rigeur" as bar food.

Posted by: Augusto Perez at January 14, 2024 08:33 PM (OnhsE)

306 201 I use a microwave, mostly to heat up frozen dinners.

Posted by: Theodore at January 14, 2024 08:36 PM (pGonq)

307 Ι think this is among the most important іnformation for me.

And i'm glad reading youг article. But sһould remark on some general things, The web site style is perfect, the
articles is really excellent : D. Good job, ϲheers

Posted by: calgary at January 16, 2024 04:39 AM (kb/Go)

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