Food Thread: Butts and Jalapeños And Soy Beans That Oink!

I haven't made a classic smoked pork butt in many moons, mostly because I really like the Cuban-style that's done in the oven with all sorts of delicious flavors.

I am not claiming that it is better, but it is certainly easier, and in addition to being a cheap bastard I am also quite lazy! Smoking my butts takes more work.

I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass, because it really isn't designed for adding fuel. Oh...arriving at the correct temperature is also time consuming, but it can be done with a beer in my hand, so...

Anyway, I have a nice dry rub recipe that I use on pretty much everything, although I would like to try a minimalist recipe...something like plain old salt and pepper, à la beef brisket.

Anyone ever try that?

But why am I thinking about it? Because I had an excellent pulled-pork sandwich at a fun brew pub in NH. Pulled pork on sourdough with cheddar, coleslaw, and this is the kicker: Jalapeños! That added a bit of zing that made the sandwich!

******
Merging Pig with Soy

Moolec have gone one step further by incorporating pig genes into soybeans. The company never wastes an opportunity to tell us that the beans themselves even have a pink hue. How cute! All that's missing is a curly little tail and an oink.
Piggy Sooy has now been approved by the U.S. Department of Agriculture. Moolec can plant and transport its porky beans without any kind of permit.

What could possibly go wrong?

I'm sure they are using top men in their labs, and there is no risk of extraneous DNA getting into the product, or mutation occurring that may be malign. Like prion-level malign.

Top Men!
[Hat Tip: TC]

******
I am not a big fan of cherries.

At all.

Well, except as a garnish for my Old Fashioned, and those are preserved in a sweet syrup and are a very particular (and stupidly expensive) style.

But in general, I'll pass.

How about you people? I know the answer, because I read the comments and you lunatics will wax poetic about particular fruits (not Garrett though) when they are in season.

So here is David Lebovitz doing exactly what you people do....except he is a trained chef and pretty good at it. He is also a leftist ass and insufferably pompous, but we will overlook that for 30 seconds or so.

Cherry Compote

Anyone make that stuff at home?

******
I made a tomato and shallot relish last week, mostly because I had a bunch of grape tomatoes and didn't need all of them for salad. So I sauteed a shallot in butter until it was soft, then tossed in a couple of handfuls of quartered tomatoes that I had seeded.

WHAT? How did I do that? Yeah....just cut them, throw them in a bowl with a paper towel spread across the bottom, and toss them around until most of the seeds stick to the paper towel.

I told you I was lazy!

Anyway, I added white wine, cooked them down a bit, then apple cider vinegar, a bit of honey, salt and pepper, and I think that's it.

Cooked it on low heat for awhile until it look relishy, and then topped some cod with it.

Delicious!

******
A corned Beef Hash omelet? Why yes! And it was a good thing. Oh, it had cheddar cheese in it as well, which is only proper. Tasty and different. The rye bread was good too, especially since it came liberally soaked in melted butter, which is the only way it should come. And the potatoes weren't bad either.

Of course I had to drive five and a half hours to a small-town diner in New England, but I think it was worth it!

******
Wait. What? Carbohydrates? I thought Dildo was on a low-carb kick?

And I am, but when I travel I tend to say, "Screw It!" I am not going to be rigid about it, and even when I am home I will bake bread and enjoy it without a care in the world. Life is too short to be doctrinaire about food.

******

Maybe, but I like bacon bits in some salads, so that will improve this one.

[Hat Tip: Iris]

******
Good butter, and Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls who shake their Manhattans? These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

My and the world's patience has run out. Shaken Manhattans henceforth will be banished to the land of Long Island Ice Teas and Frozen Strawberry Margaritas.

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at June 23, 2024 04:00 PM (fwDg9)

2 ( tosses cream pie)

Posted by: Skip at June 23, 2024 04:00 PM (fwDg9)

3 I like cherry flavor, but I can't remember the last time I ate an actual cherry.

Posted by: BeckoningChasm at June 23, 2024 04:03 PM (CHHv1)

4
My first apartment I was so excited that I could have my very own container of maraschino cherries to myself. No parental unit to nag me about having one.

When I moved out two years later they were still unopened.

Fantasy > Reality

Posted by: Divide by Zero at June 23, 2024 04:05 PM (RKVpM)

5 Cherry pie, me oh my.

Posted by: Ben Had at June 23, 2024 04:05 PM (8i5Iz)

6 Well, CBD, when bing cherries are in their short season, sweet, juicy, and ripe with flavor, there is almost nothing quite as good.

I also like those expensive Maraschino cherries in old fashions and in Manhattans.

Posted by: Ralph at June 23, 2024 04:07 PM (TysyT)

7 Pork shoulder in the crock pot turns out great.

And I put dried cherries in my oatmeal.

So, there.

Posted by: Quarter Twenty at June 23, 2024 04:08 PM (dg+HA)

8 "I am not a big fan of cherries."

Then, you have not lived.

I have bought fresh cherries every week b/c the sales are good this time of year, and the cherries are better.

This week (other than just used as fresh fruit), they became a cherry pomegranate pie and a cherry jello parfait (kids wanted jello, so layers of cherry jello, sliced cherries, and coconut whipped cream and you have a not horrible for you and very summery dessert).

Next week, I'm thinking of a cherry amaretto pie (the one way I can have my almond flavor without either dying or tasting awful artificialness)...although just having them as a pile on the side of a sandwich at lunch is yummy.

Posted by: Nova Local at June 23, 2024 04:08 PM (exHjb)

9 I made a killer peach pie last night. Lard crust, of course.

I'm not an animal!

Posted by: Tonypete at June 23, 2024 04:08 PM (WXNFJ)

10 Quarter Tweny, do you sear it first?

Posted by: Ben Had at June 23, 2024 04:09 PM (8i5Iz)

11 My first apartment I was so excited that I could have my very own container of maraschino cherries to myself. No parental unit to nag me about having one.

When I moved out two years later they were still unopened.

Fantasy > Reality
Posted by: Divide by Zero at June 23, 2024 04:05 PM (RKVpM)

Marschino cherries are not summer cherries.

Maraschino cherries are to cherries like canned tuna is to rare ahi tuna...

Posted by: Nova Local at June 23, 2024 04:09 PM (exHjb)

12 I love cherries! I wish they weren’t so inconvenient to eat. Pitless cherries would be a far better invention than pig beans.

Posted by: Piper at June 23, 2024 04:09 PM (p4NUW)

13 12 I love cherries! I wish they weren’t so inconvenient to eat. Pitless cherries would be a far better invention than pig beans.
Posted by: Piper at June 23, 2024 04:09 PM (p4NUW)

YES! I told the spouse I need a cherry pitter, b/c I currently have always done it by hand, and it's annoying when you need the quantity for a pie...

Posted by: Nova Local at June 23, 2024 04:10 PM (exHjb)

14 I have made cherry compote with whatever cherries I can get at the market, and use that as a substitute for syrup on pancakes or french toast. In fact, I confess that I made myself french toast for lunch with raspberry-blueberry compote. First time cooking after the surgery, and this is something Mr Moki chooses not to cook!

Posted by: Moki at June 23, 2024 04:11 PM (wLjpr)

15 Does TastyKake cherry pie count?
Have a couple for lunch this week

Posted by: Skip at June 23, 2024 04:11 PM (fwDg9)

16 Mrs D usually does the apple pie, but this week did a cherry one. First time in ages. mouthwatering!!!

Posted by: Diogenes at June 23, 2024 04:12 PM (W/lyH)

17 Off topic , sorry. Idiots just threw what appears to be white and red colored substances on the 18th green of Travelers Tournament in Conn. Don't know if environmental or Hamas supporters

Posted by: Smell the Glove at June 23, 2024 04:13 PM (GeMrz)

18 Does TastyKake cherry pie count?
Have a couple for lunch this week
Posted by: Skip

As a starving college kid, I'd liberate the leftover hot cherry pies at McDonald's when they closed. How they designed those bastids to explode and dump the thermonuclear filling onto your lap no matter how one bit into it, I never know.

Posted by: Tonypete at June 23, 2024 04:14 PM (WXNFJ)

19 I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass,{...}

Kamado Joe with a Pit IQ 120 controller for the win. But I do have to redo some of the sealing in the kamado or proper long-term butt cooking is not properly achieved.

Speaking of achievement, CBD, how goes the home vinegar production?

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 04:14 PM (/HDaX)

20 Tonight's dinner is eclectic. One kid asked for cheese steaks. One kid asked for slaw of some type. So, I'm using up lots of fresh produce and garden herbs and we're having...

Philly cheesesteaks wit' onions (& without cheese for me)
Aldi's bagged onion rings - beer flavored (picked this up and it's now one of only 2 bagged onion rings I can eat, but we'll see if they are terrible)
Fennel and Arugula Slaw in a Homemade Mint/Lemon/Dijon Vinaigrette
Strawberries/Red Grapes/Blackberries/Peaches Salad (aka, pretty much all the on sale fruit from this week)

Posted by: Nova Local at June 23, 2024 04:14 PM (exHjb)

21 I love cherries! I am very happy that I no longer work 21 straight days, 10hours a day to sort them.

The dairy I buy raw milk from is overwhelmed. They did a half price milk and cream. I bought 2 gallons of milk yesterday and two quarts of cream. Went back today for 4 gallons of milk and a gallon of cream. I need to find some rennet and make cottage cheese. It's just such beautiful tasty milk.

Posted by: Notsothoreau at June 23, 2024 04:14 PM (xjTDL)

22 I cook a pork butt on my electric smoker several times a year. Usually, I make a dry rub with dry mustard, guajillo chile powder, granulated onion and garlic and brown sugar. A couple of weeks ago, I did one with just salt and pepper. It was every bit as good as the ones with the rub have been, so I'll save my rub for pork chops and chicken on the grill from now on. No point in doing it if there is no discernible difference in flavor.

Posted by: huerfano at June 23, 2024 04:15 PM (VGOMa)

23 Bacon salad ! My new dinner plan

In other news, ra@* enthusiasts try taking up golf. Fail miserably.

Posted by: LASue at June 23, 2024 04:15 PM (lCppi)

24 All this pie talk. I don’t really like cake. But pie? Yum.

I may make NoVa’s jello and tell myself it’s pie. I have coconut whipped cream. I don’t have jello. But I have to get cherries anyway!

Or I will go eat a few Pascha’s super dark chocolate chips and wait for the sweet cravings to pass.

Posted by: Piper at June 23, 2024 04:16 PM (pZEOD)

25 OT - my wife has 10 church ladies over for cards and drinking. Remember that scene from The Music Man?

https://youtu.be/-unOM2UVcjQ?si=nIv3bxaohA7xjWOd

Posted by: Tonypete at June 23, 2024 04:16 PM (WXNFJ)

26 See16.
So I took the leftover sweet cherry juice and added it to some iced lemonade and added a shot of rum.
DISCOVERY!!!!

Posted by: Diogenes at June 23, 2024 04:16 PM (W/lyH)

27
YES! I told the spouse I need a cherry pitter, b/c I currently have always done it by hand, and it's annoying when you need the quantity for a pie...
Posted by: Nova Local at June 23, 2024 04:10 PM (exHjb)

I tried the chopstick and a coke bottle thing once, but that was frankly more trouble than it was worth. I got frustrated after three or four cherries and resorted to a knife. A cherry pitter is a useful one-use tool if you eat a lot of fresh cherries.

Posted by: Moki at June 23, 2024 04:17 PM (wLjpr)

28 I also like those expensive Maraschino cherries in old fashions and in Manhattans.

Posted by: Ralph at June 23, 2024 04:07 PM (TysyT)

So do I. But...there is at least one American brand that is just as good. Peninsula Premium.

Give 'em a try!

Posted by: CharlieBrown'sDildo at June 23, 2024 04:17 PM (d9fT1)

29 Don't put whole wheat into a pizza dough... don't ask me ...

Posted by: weft cut-loop at June 23, 2024 04:17 PM (IG4Id)

30 I like cherries. In fact I like most everything with the exception of liver and weird and gross shit like bugs.

Posted by: Weasel at June 23, 2024 04:18 PM (JwHpX)

31 I would like to try a minimalist recipe...something like plain old salt and pepper, à la beef brisket.

Anyone ever try that?

I think the key is to buy the best cut possible. Even prime from supermarkets can be naff.

Posted by: weft cut-loop at June 23, 2024 04:18 PM (IG4Id)

32 Not a big fan of cherry compote but my wife is. So, bookmarked the page and I think I'll give it a shot before long. Also, with peaches available sometimes here now, time to make another Peaches and Cream tart per Berenbaum's Pie and Pastry Cookbook.

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 04:20 PM (/HDaX)

33 A couple of weeks ago, I did one with just salt and pepper. It was every bit as good as the ones with the rub have been, so I'll save my rub for pork chops and chicken on the grill from now on.

Posted by: huerfano at June 23, 2024 04:15 PM (VGOMa)

Cool!

Thanks.

Posted by: CharlieBrown'sDildo at June 23, 2024 04:20 PM (d9fT1)

34 7 Pork shoulder in the crock pot turns out great.
Posted by: Quarter Twenty

10 Quarter Twenty, do you sear it first?
Posted by: Ben Had

No. It might improve the final product, but I'm too lazy. I've always figured the crock pot is supposed to do all the work.

Posted by: Quarter Twenty at June 23, 2024 04:20 PM (dg+HA)

35 I am slumming it today, wa Ted beef BBQ a week, store had Manwitch on sale, so going to try it for first time.

Posted by: Skip at June 23, 2024 04:21 PM (fwDg9)

36 J made pasta and homemade tomato garlic sauce (he says it in Italian, Diogenes probably knows what it is) last night that I skipped because I was too lazy to make my own garbanzo bean pasta. They all reek today and when I came inside from the pool, the house still smells. I like garlic, but holy cow, there are no vampires for miles!

Posted by: Piper at June 23, 2024 04:21 PM (pZEOD)

37 I have a pitter that I couldn't find last year, so I used the little ring one that pits a cherry at a time. I still have two quarts of brandied cherries I made last year. This is a great area to buy beef but not so good for fruit.

Posted by: Notsothoreau at June 23, 2024 04:21 PM (xjTDL)

38 In fact I like most everything with the exception of liver and weird and gross shit like bugs.

Posted by: Weasel at June 23, 2024 04:18 PM (JwHpX)

I have never understood the allure of liver. I like chicken liver, but that is adulterated with onions. Beef liver is simply not that tasty.

I do eat bugs, via free-range chickens I buy every once and awhile.

Posted by: CharlieBrown'sDildo at June 23, 2024 04:22 PM (d9fT1)

39 Love cherries of any kind. My favorite fruit.

The bacon salad looks delish. Maybe a little too much lettuce but other than that very appetizing.

Posted by: Tuna at June 23, 2024 04:22 PM (oaGWv)

40 I may make NoVa’s jello and tell myself it’s pie. I have coconut whipped cream. I don’t have jello. But I have to get cherries anyway!

Or I will go eat a few Pascha’s super dark chocolate chips and wait for the sweet cravings to pass.
Posted by: Piper at June 23, 2024 04:16 PM (pZEOD)

If you do - parfait - don't add cherries to the jello itself. My kids were very clear that it had to be layers, and not all together (so it was layer and serve immediately). I actually liked it this way b/c it was about 1/3 of each (did double of each layer in an 8oz paper cup), so fresh cherries cut through the sugar of the jello nicely (yeah, if we're doing sweet, it's always something real here, vs artificial, b/c if it's gonna be inflammatory either way, I might as well have the real thing, and just less of it

...

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

41 The Paolo, he something something how you say, cherries, something something...

Posted by: The Paolo at June 23, 2024 04:23 PM (dg+HA)

42 OT - my wife has 10 church ladies over for cards and drinking. Remember that scene from The Music Man?

https://youtu.be/-unOM2UVcjQ?si=nIv3bxaohA7xjWOd
Posted by: Tonypete at June 23, 2024 04:16 PM (WXNFJ)
***

Ya Got Trouble!
Right here in River City.
With a capital T and that rhymes with B
And that stands for Bourbon!

Posted by: Diogenes at June 23, 2024 04:25 PM (W/lyH)

43 But why am I thinking about it? Because I had an excellent pulled-pork sandwich at a fun brew pub in NH. Pulled pork on sourdough with cheddar, coleslaw, and this is the kicker: Jalapeños! That added a bit of zing that made the sandwich!

Can confirm. That was a damned fine sammich.

Posted by: RedMindBlueState at June 23, 2024 04:25 PM (Jt48E)

44 10 Quarter Twenty, do you sear it first?
Posted by: Ben Had

Pork really doesn't need a sear if you're just putting it in the crock. If you want elevated shoulder, smoke it for an hour then crock it. Though, you could do a flour/potato starch coat, then sear, then crock to help thicken the gravy , but that's a Sunday all day style work of effort.

Posted by: weft cut-loop at June 23, 2024 04:26 PM (IG4Id)

45 Asked my wife whether she sears her pork butt before it goes in the crock pot and she said it's recipe dependent. Also, some recipes like a crock pot pork carnitas take the unseared slow cooked butt and oven cook the shredded pork.

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 04:26 PM (/HDaX)

46 I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass, because it really isn't designed for adding fuel.

----

I don't understand this. It's a smoker. It doesn't have a firebox to fill with wood?

Posted by: Yudhishthira's Dice at June 23, 2024 04:26 PM (0FoWg)

47 Rainier Cherries !

Posted by: Hatari somewhere on Ventura Highway at June 23, 2024 04:27 PM (WF/xn)

48 - I can eat cherries like grapes. Don't bother pitting them first.
Just spit the seeds out.
Cherry pie,,, of course. And those merry chino cherries on the pineapple upside down cake.
Pretty much any type of fruit is welcome.

Posted by: TeeJ at June 23, 2024 04:27 PM (aDAOz)

49 Af far as making pulled pork without a smoker....

I have been able to satisfy my craving using a crock pot, a vinegar based sauce like George's Barbecue Sauce, Tony Chahcere's Seasoned Salt, and a thick sliced onion. Rub the Seasoned salt on with a little bit of oil as a binder, brown the pork in a large cast iron skillet or under the broiler in your oven, just enough to start a crust, and to get the fat cap to start heating up. Set the crock pot on high, thick slice the onion as a bed for the roast, pour juuuuussst enough of the sauce in to barely cover the onion, drop in the roast. After about an hour drop the temp and let it go until just done. With a bone-in roast, that is just when the bone slips out freely.

Use a large pan and large forks to pull the pork apart, and return to the crock to finish. The onion should have pretty well dissolved by now and i leave it in there when chopping/ Serve with any selection of sauces you like, But I stick with the above mentioned brand, which I like.

Full disclosure, I have been in Western South Carolina since my teens, and don't like when friends or family sauce everything without asking.

Posted by: Russ Rhodes at June 23, 2024 04:27 PM (wMK1G)

50 Love cherries. Sweet ones and tart ones.

Posted by: Dash my lace wigs! at June 23, 2024 04:27 PM (OX9vb)

51 Also, some recipes like a crock pot pork carnitas take the unseared slow cooked butt and oven cook the shredded pork.
Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 04:26 PM (/HDaX)
--------------
^^^^^'
This. Can concur.

Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight at June 23, 2024 04:28 PM (3Fz6p)

52 I don't understand this. It's a smoker. It doesn't have a firebox to fill with wood?

Posted by: Yudhishthira's Dice at June 23, 2024 04:26 PM (0FoWg)

Nope. The base holds the fire, then above that is a large hemispherical vessel for water (to moderate temperature and to keep everything moist), then two racks.

Posted by: CharlieBrown'sDildo at June 23, 2024 04:28 PM (d9fT1)

53 “I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass, because it really isn't designed for adding fuel”

Get an automated smoker. It’s a game changer. I got the MasterBuilt version — actually, I got two of them, one for each of the houses we smoke meat — and you just load up the charcoal in the hopper, set the temp, and it does the rest. Plus, it can reliably hold sub-200 temps to get your real “low and slow” freak on. Once you smoke like this, you will ever go back to three Old Ways.

You can even smoke great cuy!

Posted by: Elric Blade at June 23, 2024 04:28 PM (Op4Ef)

54 No, it's.,,
Picka little, talk alittle, chhep, cheep, cheep, picka lot, picka little more.

Posted by: Notsothoreau at June 23, 2024 04:29 PM (xjTDL)

55 Goya makes a sofrita cooking sauce that I use when cooking chuck roasts for chile rellenos. Using that how much sauce would I add while the butt is cooking. I am assuming that you cook the butt on low?

Posted by: Ben Had at June 23, 2024 04:29 PM (8i5Iz)

56 DRIED CHERRIES ... There's never been enough "stuffing" from inside the Thanksgiving turkey for our family, so we always make a side dish "dressing" called Midwest Sausage and Dried Cherry Stuffing developed by Sara Moulton ... The only change I make to the recipe is using Challah bread or Hawaiian Rolls instead of white bread.

Posted by: Kathy at June 23, 2024 04:29 PM (p69D5)

57 48 - I can eat cherries like grapes. Don't bother pitting them first.
Just spit the seeds out.
Cherry pie,,, of course. And those merry chino cherries on the pineapple upside down cake.
Pretty much any type of fruit is welcome.
Posted by: TeeJ at June 23, 2024 04:27 PM (aDAOz)

If you wanna upgrade pineapple upside down cake, use fresh pineapple and fresh cherries (and add extra cherries around the cake, and not just in the pineapple circles b/c as we've mentioned - cherries are awesome, so why limit yourself)...you'll wonder why you haven't before.

It's a great dessert for summer b/c you can get both fresh without paying both your arm and your leg...

And now, I'm thinking of adding this idea to this week's cherry purchase if I don't eat them all with lunches...

Posted by: Nova Local at June 23, 2024 04:30 PM (exHjb)

58 CBD here's a cheaper than Luxardo option for sweetened dark cherries for your Manhattans and old fashioned: https://a.co/d/0ijhjH5s

Tradet Joe's sells the same packaged as their own brand for even less, but they aren't available year round.

Posted by: Chairman LMAO, AI Expert at June 23, 2024 04:30 PM (2xB3Z)

59 Yes, icy cold Rainiers are the best.

Posted by: Notsothoreau at June 23, 2024 04:31 PM (xjTDL)

60 Confession: sometimes, for both the food and the book thread, I wait until they are done, and then data-mine for tasty tidbits, instead of tracking the blow-by-blow. This leaves me time to, well, drink.

Posted by: goatexchange at June 23, 2024 04:31 PM (RSCrA)

61
Rainier cherries have been particularly good this year.

Buuuuut, I guess they're just about to go out of season.

Hurry!

Posted by: naturalfake at June 23, 2024 04:31 PM (eDfFs)

62 Well, CBD, when bing cherries are in their short season, sweet, juicy, and ripe with flavor, there is almost nothing quite as good.

.45
Maryann
Rainier cherries

Fight me.

Posted by: Oddbob at June 23, 2024 04:32 PM (/y8xj)

63 >>> 24 All this pie talk. I don’t really like cake. But pie? Yum.

I may make NoVa’s jello and tell myself it’s pie. I have coconut whipped cream. I don’t have jello. But I have to get cherries anyway!

Or I will go eat a few Pascha’s super dark chocolate chips and wait for the sweet cravings to pass.
Posted by: Piper at June 23, 2024 04:16 PM (pZEOD)

If you can make it to the TX MoMee, I could bring you something from here:
https:// justpiestyler.com/
Note they offer single slices and hand pies.

Posted by: Helena Handbasket at June 23, 2024 04:32 PM (llON8)

64 Goya makes a sofrita cooking sauce that I use when cooking chuck roasts for chile rellenos. Using that how much sauce would I add while the butt is cooking. I am assuming that you cook the butt on low?
Posted by: Ben Had at June 23, 2024 04:29 PM (8i5Iz)
—————-

“You weirdos cook the butts? Silly. We have other uses for butts.”

— Pete Bootyjuice

Posted by: Elric Blade at June 23, 2024 04:32 PM (Op4Ef)

65 how could you not like cherries?!

31 flavors cherries jubilee
betty crocker cherry chip cake

Posted by: cherries are the best at June 23, 2024 04:32 PM (HcO27)

66 Nope. The base holds the fire, then above that is a large hemispherical vessel for water (to moderate temperature and to keep everything moist), then two racks.
Posted by: CharlieBrown'sDildo at June 23, 2024 04:28 PM (d9fT1)

Huh. I've put a dish of water (sometimes with wood chips) in a smoker before. But I've never heard of anything like this. I'm going to be on the safe side and denounce this as witchcraft.

Posted by: Yudhishthira's Dice at June 23, 2024 04:32 PM (0FoWg)

67 On the subject of food, Kent Rollins (a truly admirable person imho) once said about Early Rising, it's a fine thing, because no one has had the chance to ruin the day yet.

Posted by: IRONGRAMPA at June 23, 2024 04:32 PM (hKoQL)

68 No, not unless it's a really early season. This is the start of the season in The Dalles. Rainiers run same time as Bings. Then you get Lapins, which are the heart shaped red cherries.

Posted by: Notsothoreau at June 23, 2024 04:33 PM (xjTDL)

69 Cherry is probably my favorite fruit

Posted by: Skip at June 23, 2024 04:34 PM (fwDg9)

70 >>> 38 In fact I like most everything with the exception of liver and weird and gross shit like bugs.

Posted by: Weasel at June 23, 2024 04:18 PM (JwHpX)

I have never understood the allure of liver. I like chicken liver, but that is adulterated with onions. Beef liver is simply not that tasty.

I do eat bugs, via free-range chickens I buy every once and awhile.
Posted by: CharlieBrown'sDildo at June 23, 2024 04:22 PM (d9fT1)

Bluebell the hen and her coopmates are delighted to eet zee boogz on your behalf.

Posted by: Helena Handbasket at June 23, 2024 04:34 PM (llON8)

71 I have never understood the allure of liver. I like chicken liver, but that is adulterated with onions. Beef liver is simply not that tasty.

I do eat bugs, via free-range chickens I buy every once and awhile.
Posted by: CharlieBrown'sDildo

I hate liver. Unfortunately, my dad loved it so the sibs and I had to suffer every once in a while. Mom did everything she could to make it palatable. She bought calves liver and cut it in small pieces. I think she must have dredged them in a little flour too, then sautéed in a ton of butter. I mean it was nice and tender but it still tasted like liver and would end up pushed around the plate until she threatened us with the " Sit there until you eat it." Nobody wants to eat cold liver.

Posted by: Tuna at June 23, 2024 04:34 PM (oaGWv)

72
Skip - I have never had manwhich, but I have 2 versions of Sloppy Joe’s - the easy peasy version and a more in depth version. More in depth:

1 lb lean ground beef (turkey works, too)
1/3-1/2 bell pepper diced
1/2 large yellow onion diced
3 cloves garlic minced
1 tablespoons tomato paste
2/3 cup ketchup (I use a no sugar version)
1/3 cup water
1 tsp yellow mustard
1 tsp chili powder
1/2 tablespoon brown sugar
1 tsp Worcestershire sauce
Salt and pepper to taste
1/4 tsp red pepper flakes
Dash or so of hot sauce

Sauté peppers and onions in olive oil. Brown the ground beef in one chunk in a little olive oil and then break it up. Add all the other stuff, mix it up, let it simmer until thick and put it on toasted whole grain buns.

Posted by: Piper at June 23, 2024 04:35 PM (pZEOD)

73 Concord Grapes > Rainier Cherries

Posted by: polynikes at June 23, 2024 04:37 PM (SHMXB)

74 Easy peasy version of sloppy joes:

Sautee bell peppers and onions
Brown ground beef as above
Mix in 1/2 cup homemade or store bought bbq sauce, depending on how easy you are feeling
Serve on toasted whole wheat buns.

Posted by: Piper at June 23, 2024 04:38 PM (pZEOD)

75 Unfortunately there is no where to buy true Concord grapes in Houston.

Posted by: polynikes at June 23, 2024 04:38 PM (SHMXB)

76 CBD here's a cheaper than Luxardo option for sweetened dark cherries for your Manhattans and old fashioned: https://a.co/d/0ijhjH5s

Tradet Joe's sells the same packaged as their own brand for even less, but they aren't available year round.

Posted by: Chairman LMAO, AI Expert at June 23, 2024 04:30 PM (2xB3Z)

Amareena cherries are good but not as good as the Luxardo.

The Frog version of cocktail cherries Grittiness are also very good but quite a bit different than the Luxardo cherries.

BONUS! Tempus Fugit claims their cocktail cherries duplicate the old-style original cocktail cherry style. They're also good. Though, yeah-different.

I was around at the turn of the last century so I can't verify. CBD seems pretty grizly and crotchey, I'm guessing he was around then. Ask him.

Posted by: naturalfake at June 23, 2024 04:39 PM (eDfFs)

77 My gig this weekend was smoking a hefty tri-trip roast with a couple of racks of ribs, with leftover cherrywood.

No marinades, sauces or dry rubs necessary; - okay, I lied.

As every hack, sports commentator would say, "Tremendous!"

Posted by: Dr. Bone at June 23, 2024 04:40 PM (dmXQN)

78
If you can make it to the TX MoMee, I could bring you something from here:
https:// justpiestyler.com/
Note they offer single slices and hand pies.
Posted by: Helena Handbasket at June

I remember pies from there! I am from San Antonio and spent a good number of years at Ft. Hood. Y’all are not good influences!

Unless something very bizarre happens at the studio, I am coming.

Posted by: Piper at June 23, 2024 04:41 PM (pZEOD)

79 I change the body of a Cabernet with fresh fruit as you drink. a dish of blackberries, cherries, or black plums to munch on along with the wine really brings out the flavor. I save the dark chocolate for a more dessert type evening.

Posted by: Ben Had at June 23, 2024 04:42 PM (8i5Iz)

80 - Nova, I can go along with the extra cherries on the cake, for sure. In fact, I do. I actually do a layer of crushed pineapple, not just rings. Lay the cherries on that then pour the batter over.

Can't imagine coming across fresh pineapple around here. See em in the store sometimes but still really green. Same with the mangos. After spending 2 years in Hawaii, well...

Posted by: TeeJ at June 23, 2024 04:42 PM (aDAOz)

81 I haven't cooked a pork butt in the oven in years, but I cranked the oven to 425F and seared it fat side down for 20 minutes, then flipped it for 20 minutes. Then, turn the oven down to 300-325F and add a small amount of water and cover your roasting pan. It's done at around 205F. I often stuck garlic cloves throughout the roast for lots of flavor. It isn't as garlicky as you'd think.

Posted by: huerfano at June 23, 2024 04:43 PM (VGOMa)

82 Wife makes me a cherry pie every year on my birthday. Son sent me chocolate covered cherries for Christmas this year.

Posted by: olddog in mo at June 23, 2024 04:44 PM (m0KMP)

83 >>> 78
==
I remember pies from there! I am from San Antonio and spent a good number of years at Ft. Hood. Y’all are not good influences!

Unless something very bizarre happens at the studio, I am coming.
Posted by: Piper at June 23, 2024 04:41 PM (pZEOD)

Nice!!

... and do you really expect a bunch of Morons to be good influences??

Posted by: Helena Handbasket at June 23, 2024 04:44 PM (llON8)

84
You can even smoke great cuy!
Posted by: Elric Blade at

Elric. I just got over the teeth. This was not nice. 😂

Posted by: Piper at June 23, 2024 04:44 PM (pZEOD)

85 I can cherries every year, usually about 24-36 pints, depending on the size of the box I get at the stand.
I have taken to pulling the smallest ones that don't go through the pitter well, and I put those whole into their own jar with white rum, some molasses and maybe some vanilla, and let it sit in the fridge. It is a good garnish. Ideally you use brandy, but I am far too cheap to buy brandy

If you leave a couple of cherry pits in the canned cherries, it gives it better flavor. the amount of cyanogens in the pit is minimal, and the cooking destroys it leaving just the bitterness.

Posted by: Pew at June 23, 2024 04:44 PM (D7oie)

86 I like both the Fabbri Amarena cherries as well as the Filthy Black Amarenas (https://tinyurl.com/bdea928k). Both are less cloyingly sweet than Luxardo.

Posted by: Archimedes at June 23, 2024 04:44 PM (xCA6C)

87 Spouse and I like liver, bacon and onions which they occasionally serve and do a good job with at the local restaurant/bar but I wouldn't make it at home I didn't grow up eating beef liver, but spouse did and is glad to have it out sometimes. I've always liked chopped chicken liver with onion, but I don't make that at home either.

Posted by: FenelonSpoke at June 23, 2024 04:45 PM (XkYcA)

88
Mother Superior, we've discovered a case of syphilis in the convent.

Oh, thank goodness. I'm gotten so tired of the Chardonnay!

Posted by: Classic at June 23, 2024 04:45 PM (dg+HA)

89 Unfortunately there is no where to buy true Concord grapes in Houston.
Posted by: polynikes at June 23, 2024 04:38 PM (SHMXB)

I have Concords in my back yard, here, but it is impossible to buy guavas.

Posted by: Pew at June 23, 2024 04:45 PM (D7oie)

90 Misspelled or AC interference.

Grittiness = Griottines

Griottines are the cocktail cherries.

Grittiness is a handful of sand in your horrible stirred Manhattan.

Posted by: naturalfake at June 23, 2024 04:45 PM (eDfFs)

91 Mother Superior, we've discovered a case of syphilis in the convent.

Oh, thank goodness. I'm gotten so tired of the Chardonnay!
Posted by: Classic

HeyOhhhhh!!!!

Posted by: Tonypete at June 23, 2024 04:46 PM (WXNFJ)

92 80 - Nova, I can go along with the extra cherries on the cake, for sure. In fact, I do. I actually do a layer of crushed pineapple, not just rings. Lay the cherries on that then pour the batter over.

Can't imagine coming across fresh pineapple around here. See em in the store sometimes but still really green. Same with the mangos. After spending 2 years in Hawaii, well...
Posted by: TeeJ at June 23, 2024 04:42 PM (aDAOz)

Okay, yes, I imagine pineapple in Hawaii is in a league of its own in the pineapple world. But I think you can find still "better than from a can" fresh pineapple around in the contiguous states...

Posted by: Nova Local at June 23, 2024 04:46 PM (exHjb)

93 Posted by: Chairman LMAO, AI Expert at June 23, 2024 04:30 PM (2xB3Z)

Ah...haven't tried those. Peninsula Premium are good too!

Posted by: CharlieBrown'sDildo at June 23, 2024 04:47 PM (d9fT1)

94 My niece, last year, picked 3 five gallon buckets of cherries last year and distributed them to all of the family.

They are spectacular and I still have some leftovers in my freezer for when the ice cream niece comes along to spoil her uncle.

Posted by: Dr. Bone at June 23, 2024 04:47 PM (dmXQN)

95 Muscat grapes > Concord Grapes > Bing Cherries > Rainier Cherries

Posted by: Pew at June 23, 2024 04:47 PM (D7oie)

96 Grittiness is a handful of sand in your horrible stirred Manhattan.

Posted by: naturalfake at June 23, 2024 04:45 PM (eDfFs)

You should try your Manhattans frozen. I'll bet you would like that.

Posted by: CharlieBrown'sDildo at June 23, 2024 04:48 PM (d9fT1)

97 Cherries: I'll eat them when I have a gout attack coming on. Fresh, or frozen cherries, a big bowl (1 to 1.2 lbs) of them seems to work wonders to stop the attack and I'm back to functioning normally by the next day. It sure beats 2 weeks of crippling pain and throwing a ton of Naproxin Sodium + Tylenol at it all that time.

Posted by: Grumpy and Recalcitrant at June 23, 2024 04:48 PM (O7YUW)

98 stupid pirate sock. Didn't see that error.

Posted by: Kindltot at June 23, 2024 04:48 PM (D7oie)

99 Here's my recipe for beef barbecues:

Sauté in 2 tablespoons of butter
2lbs ground beef
1 onion, sliced
1 clove garlic
1/2 cup chopped celery

Add
3/4 cup water
1cup ketchup
2 tablespoons vinegar
2 tablespoons lemon juice
2 Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper

Simmer for and hour

Posted by: Tuna at June 23, 2024 04:48 PM (oaGWv)

100 PIE CRUSTS ... Saw a tip this week for minimizing soggy bottom crusts ... After blind baking, brush the bottom crust with melted chocolate, allow it to set, then proceed to add filling ... Choose white, milk or dark chocolate depending on the filling flavor ... Doesn't need to be thick, just enough to form a barrier between the crust and the filling ... I haven't tried this yet, but intend to with an upcoming peach crumb slab pie for July 4th.

Posted by: Kathy at June 23, 2024 04:49 PM (p69D5)

101 Grittiness is a handful of sand in your horrible stirred Manhattan.

Posted by: naturalfake at June 23, 2024 04:45 PM (eDfFs)

You should try your Manhattans frozen. I'll bet you would like that.

Oooh, a Manhattan made in the blender, a la cheap Margaritas.

Posted by: Archimedes at June 23, 2024 04:49 PM (xCA6C)

102 You can even smoke great cuy!
Posted by: Elric Blade at

Elric. I just got over the teeth. This was not nice. 😂
Posted by: Piper at June 23, 2024 04:44 PM (pZEOD)
———

Well, there’s a “liver is great” discussion going on here, and yesterday at a BBQ was a
“lox is great” discussion. I’d sooner eat cuy roadkill before I’d eat liver or lox. LOL.

Posted by: Elric Blade at June 23, 2024 04:50 PM (Op4Ef)

103 Cooked a 9.5 Boston Butt on Friday in my Weber 18.5" Smokey Mountain Smoker. It turned out pretty good. I've been using the Thermoworks Smoke X4 + the Billows blower for the last 3 years and that combo works out well. With the X4's remote, I can sit inside and do stuff while glancing at the smoker's internal temp and the meat temp. Makes the beer taste better, too. For the cook, I use the Myron Mixon schedule, first three hours in an open pan at 250F then shift the BB to a fresh pan, add 1 cup of apple juice, cover, and cook for six hours until the internal temp is 205F. Rest for an hour.

For the BB, I used the McCormick "Sweet and Smoky" rub. The rub adds flavor and firms up the "bark", which is tasty. The salt and pepper route is my preferred method of seasoning a rack of ribs.

Posted by: mrp at June 23, 2024 04:50 PM (rj6Yv)

104 I had planned all week to do scratch, they had tje Manwitch today so thought why not. Did just add extra bell pepper and onions to beef.

Posted by: Skip at June 23, 2024 04:51 PM (fwDg9)

105 PIE CRUSTS ... Saw a tip this week for minimizing soggy bottom crusts ... After blind baking, brush the bottom crust with melted chocolate, allow it to set, then proceed to add filling ... Choose white, milk or dark chocolate depending on the filling flavor ... Doesn't need to be thick, just enough to form a barrier between the crust and the filling ... I haven't tried this yet, but intend to with an upcoming peach crumb slab pie for July 4th.
Posted by: Kathy

Interesting. I'll try it just for a change. Normally, I'll simply sprinkle some flour onto the pie pan before I out the crust in. But some crusts I want soggy - pecan pie comes to mind.

Posted by: Tonypete at June 23, 2024 04:51 PM (WXNFJ)

106 I just took a fresh loaf of sourdough out of the oven. I'm completely incapable of waiting for it to cool before I tear off a good hunk and drench it in butter.

Posted by: Dash my lace wigs! at June 23, 2024 04:51 PM (OX9vb)

107 At our campaign kickoff we had the most delicious little sandwiches. They were not the usual ham and cheese, but fig and some kind of goat cheese, turkey and brie with something which tasted fruity for a spread, and some others which I've forgotten. Anyway, the food was free (They didn't have to give a donation to attend) so even though it was hot outside they had nice little sandwiches and our campaign supported a local business.

Posted by: FenelonSpoke at June 23, 2024 04:51 PM (XkYcA)

108 Wild raspberries will be ripe in a few weeks.

Posted by: Quarter Twenty at June 23, 2024 04:53 PM (dg+HA)

109 Posted by: Grumpy and Recalcitrant at June 23, 2024 04:48 PM (O7YUW)

Sorry you have gout. Spouse has that. He takes a cherry pill every day to ward it off. It usually works unless he eats too much bread sugar or carbs.

Posted by: FenelonSpoke at June 23, 2024 04:54 PM (XkYcA)

110 I just took a fresh loaf of sourdough out of the oven. I'm completely incapable of waiting for it to cool before I tear off a good hunk and drench it in butter.
Posted by: Dash my lace wigs!

I hear ya Dash! I baked a couple of Italian Dutch Oven loaves for the girls today. In a perfect world, it should cool but I wasn't going to fight off the gang of hungry church ladies. It was interesting - they went for the seasoned olive oil dip instead of budda mainly.

Posted by: Tonypete at June 23, 2024 04:54 PM (WXNFJ)

111 I don't like cherries but lately I've been drinking lime seltzer with a splash of cherry juice during the summer.

Posted by: Helena Handbasket at June 23, 2024 04:56 PM (llON8)

112 - Nova - Maybe I could but I ain't driving around in the city to find it.
Get there, pay phone bill, do the major store trip and get out.
And I don't do the rich folks stores because, well...

It's alright. Pretty simple tastes in food. And the only things I do a good job on are breakfasts, roast w/taters etc and killer baked beans.
Oh, and grilled chicken. KC style of course. Sweet Baby Ray's.

Posted by: TeeJ at June 23, 2024 04:56 PM (aDAOz)

113 Posted by: FenelonSpoke at June

I bet it was a cherry spread or compote on the turkey and Brie.

Another amazing, but not good for you, combo is a grilled cheese made of a baguette, Brie, and Granny Smith apples, with or without ham.

Posted by: Piper at June 23, 2024 04:57 PM (pZEOD)

114 they went for the seasoned olive oil dip instead of budda mainly.
Posted by: Tonypete at June 23, 2024 04:54 PM (WXNFJ)

That's perplexing. I can't imagine preferring any olive oil over butter.

Posted by: Dash my lace wigs! at June 23, 2024 04:58 PM (OX9vb)

115 Hot all week so it's stove top or grill

Posted by: Skip at June 23, 2024 04:58 PM (fwDg9)

116 Grittiness is a handful of sand in your horrible stirred Manhattan.

Posted by: naturalfake at June 23, 2024 04:45 PM (eDfFs)

You should try your Manhattans frozen. I'll bet you would like that.

Oooh, a Manhattan made in the blender, a la cheap Margaritas.
Posted by: Archimedes at June 23, 2024 04:49 PM (xCA6C)

I like to mix frozen fruit from time to time in various cocktails for a frozen version.

The Frozen Cherry Manhattan gets requests all the time.

Easy to do: Mix up a Manhattan using Cherry Bitters (Spiced Cherry by Woodford Reserve are the best)
Add to a blender with frozen cherries. Blend, blend, blend. Throw into a glass.

Enjoy deliciousness and compliments!

Posted by: naturalfake at June 23, 2024 04:58 PM (eDfFs)

117 I used to but Rainier cherries for my boys in season. They are yellow/redish and the pulp is yellow and doesn't stain everything in sight like bing cherries do.

Posted by: nurse ratched at June 23, 2024 04:59 PM (vBziE)

118 111 I don't like cherries but lately I've been drinking lime seltzer with a splash of cherry juice during the summer.
Posted by: Helena Handbasket at June

Topo Chico blueberry and hibiscus is really good. It’s not hard seltzer. I just had one so thought I would share. 😊

Posted by: Piper at June 23, 2024 04:59 PM (pZEOD)

119 I had my very first Cuban sammich about a month ago. It was damn good.

Posted by: nurse ratched at June 23, 2024 05:00 PM (vBziE)

120 >>
Posted by: Quarter Twenty at June 23, 2024 04:53 PM (dg+HA)
++++++
At the farmers market I’ve been getting fresh blackberries for the last 2 weeks. Delicious and locally grown.

Posted by: Rufus T. Firefly at June 23, 2024 05:00 PM (oiw8p)

121 At the farmers market I’ve been getting fresh blackberries for the last 2 weeks. Delicious and locally grown.

Define locally. I mean, Chile and Mexico are in our hemisphere.

Posted by: Archimedes at June 23, 2024 05:01 PM (xCA6C)

122 My new favorite fruit spread is mango chamoy. Shaved ham, smoked havarti with the chamoy in a croissant.

Posted by: Ben Had at June 23, 2024 05:01 PM (8i5Iz)

123 Easy to do: Mix up a Manhattan using Cherry Bitters (Spiced Cherry by Woodford Reserve are the best)
Add to a blender with frozen cherries. Blend, blend, blend. Throw into a glass.

Enjoy deliciousness and compliments!
Posted by: naturalfake

That does sound good. I've got the cherry bitters. Just need some frozen cherries.

Posted by: Tuna at June 23, 2024 05:01 PM (oaGWv)

124 67 ... "On the subject of food, Kent Rollins (a truly admirable person imho) once said about Early Rising, it's a fine thing, because no one has had the chance to ruin the day yet."

Another Kent Rollins fan. I watch his videos and have his three cookbooks. Every recipe has worked out great. Following his recipe let me make a good chili con carne for the first time and it didn't come out like hamburger and tomato soup. He also gives the best advice on using and maintaining cast iron cookware. The only change I make is to cut back on the hot peppers because I am a hot pepper wimp.

Posted by: JTB at June 23, 2024 05:02 PM (zudum)

125 119 I had my very first Cuban sammich about a month ago. It was damn good.
Posted by: nurse ratched at June 23, 2024

There is a Cuban restaurant in Richmond, VA where I have gotten amazing ones. Homemade bread and butter pickles! Next time I go see my older girls, I am going to have to get one.

Posted by: Piper at June 23, 2024 05:02 PM (pZEOD)

126 I had my very first Cuban sammich about a month ago. It was damn good.
Posted by: nurse ratched at June 23, 2024 05:00 PM (vBziE)

The trouble with Cuban sandwiches is thoie Cubans can run!!!

Makes'em hard to catch in time for lunch.

Posted by: naturalfake at June 23, 2024 05:03 PM (eDfFs)

127 Concord grapes taste like a piece of candy.

Posted by: polynikes at June 23, 2024 05:03 PM (SHMXB)

128 Dash, Sedona Divine makes a Tuscan herb olive oil that I swear I could drink straight out of the bottle.

Posted by: Ben Had at June 23, 2024 05:03 PM (8i5Iz)

129 119 I had my very first Cuban sammich about a month ago. It was damn good.
Posted by: nurse ratched

The are aren't they? Had my first one about a month ago. It was so big had to take half home for dinner.

Posted by: Tuna at June 23, 2024 05:04 PM (oaGWv)

130 9 I had my very first Cuban sammich about a month ago. It was damn good.
Posted by: nurse ratched at June 23, 2024 05:00 PM (vBziE)

——-

One of my favs. Sadly, very few places make the, correctly. Usually too much bread and too much meat. A proper Cuban is a thinner sandwich. Not a big fat Italian hero.

Posted by: Elric Blade at June 23, 2024 05:04 PM (Op4Ef)

131 114 they went for the seasoned olive oil dip instead of budda mainly.
Posted by: Tonypete at June 23, 2024 04:54 PM (WXNFJ)

That's perplexing. I can't imagine preferring any olive oil over butter.
Posted by: Dash my lace wigs! at June 23, 2024 04:58 PM (OX9vb)

Seasoned olive oil is amazing on hot bread...

Posted by: Nova Local at June 23, 2024 05:05 PM (exHjb)

132 My new favorite fruit spread is mango chamoy. Shaved ham, smoked havarti with the chamoy in a croissant.
Posted by: Ben Had at June 23, 2024 05:01 PM (8i5Iz)

My favorite ‘fruit spread’ is Duck Sauce. Makes sense for me since Chinese cuisine is my favorite food.

Posted by: polynikes at June 23, 2024 05:05 PM (SHMXB)

133 127 Concord grapes taste like a piece of candy.
Posted by: polynikes at June 23

I like the cotton candy grapes. I am sure they are genetic freak grapes, but they are good. And if you are living life on the edge it may as well be with genetic freak grapes, right?

Posted by: Piper at June 23, 2024 05:05 PM (pZEOD)

134 Concord grapes taste like a piece of candy.
Posted by: polynikes

My mom loved Concord grapes. Don't see them in the grocery store much though.

Posted by: Tuna at June 23, 2024 05:06 PM (oaGWv)

135 I can’t have pickles on my sandwiches. The pickle overwhelms all other flavors for me.

Posted by: polynikes at June 23, 2024 05:06 PM (SHMXB)

136 106---As a school kid--coming home on baking day at our house an easy 1/4 mile out you could smell the bread just taken out to cool. Instant drool. Ma would actually put a loaf aside, I'd grab it, slice the heel off (still warm) and just bury it with butter.

Fresh warm bread tasted so good you'd want to cry.

Posted by: IRONGRAMPA at June 23, 2024 05:07 PM (hKoQL)

137 Love cherries. Hate pits. bought a cheap cherry-pitter on Amazon. Best kitchen gadget I own.

Posted by: RS at June 23, 2024 05:07 PM (E7m29)

138 That probably was it, Piper. I don't eat or make these little sandwiches except when I had them yesterday so as far as bad eating they're o.k. very occasionally.

I don't know what other food we'll have at campaign events. Last year at the local fireworks the Democrats gave out at their booth either free or very cheap ice cream cones, but they have more money than we do.

Posted by: FenelonSpoke at June 23, 2024 05:07 PM (XkYcA)

139 Well, there’s bacon salad, bacon shakes, bacon cake, bacon cookies, bacon lasagna, bacon pancakes, bacon parfait, everybody like bacon parfait, bacon on a stick, bacon sandwiches…..honey, can you make me a bacon sandwich?

Posted by: Eromero at June 23, 2024 05:07 PM (LHPAg)

140 Fresh warm bread tasted so good you'd want to cry.
Posted by: IRONGRAMPA at June 23, 2024 05:07 PM (hKoQL)

Yes! And the house smells like heaven oughta smell.

Posted by: Dash my lace wigs! at June 23, 2024 05:08 PM (OX9vb)

141 The pool set has asked for tacos, so tacos it is. Probably not even anything fancy, just plain ol tacos topped with lettuce, cheese and tomatoes for those that like them.

And watermelon. Because it’s taking up a lot of room in the fridge and if I put it in the extra fridge in the storage room, we will forget about it.

Posted by: Piper at June 23, 2024 05:08 PM (pZEOD)

142 138 That probably was it, Piper. I don't eat or make these little sandwiches except when I had them yesterday so as far as bad eating they're o.k. very occasionally. I don't know what other food we'll have at campaign events. Last year at the local fireworks the Democrats gave out at their booth either free or very cheap ice cream cones, but they have more money than we do.
Posted by: FenelonSpoke at June 23, 2024 05:07 PM (XkYcA)

I'd suggest shaved ice - just ice and syrups (so way cheaper than ice cream)...and perfect for July 4th if you get red, white, and blue...

Posted by: Nova Local at June 23, 2024 05:09 PM (exHjb)

143 I’d go grocery shopping with my father on Saturdays ( he was one who went to different stores for different items) . Anyway our middle stop was to Star Bakery where we would buy two loafs of fresh baked French bread. One loaf was to eat as we shopped .

Posted by: polynikes at June 23, 2024 05:10 PM (SHMXB)

144 "I am not a big fan of cherries."

I love fresh cherries cold from the fridge (I'm careful about the pits) and a good cherry pie is a delight. They have a side benefit. Years ago I used to get gout once in a while which made me less than my usual angelic self. Turns out that some cherries, even canned cherry pie filling, alleviates the gout faster than any medicine. I haven't had gout since I lost weight but if it happens I know what to do.

Posted by: JTB at June 23, 2024 05:10 PM (zudum)

145 >>>but they have more money than we do.
Posted by: FenelonSpoke
--------------------------------

That's because you don't steal.

Posted by: Braenyard at June 23, 2024 05:11 PM (JjNlG)

146 141 The pool set has asked for tacos, so tacos it is. Probably not even anything fancy, just plain ol tacos topped with lettuce, cheese and tomatoes for those that like them.

And watermelon. Because it’s taking up a lot of room in the fridge and if I put it in the extra fridge in the storage room, we will forget about it.
Posted by: Piper at June 23, 2024 05:08 PM (pZEOD)

I still haven't bought a watermelon yet b/c so many berries have been on sale, and if you buy one, you gotta focus on eating one for a few days in a row...

Posted by: Nova Local at June 23, 2024 05:11 PM (exHjb)

147 “ He is also a leftist ass and insufferably pompous, but we will overlook that for 30 seconds or so.‘

I only lasted maybe 10 seconds of his assholish pomposity. Why do these fart-suckers need to spend paragraphs telling us these stupid and boring personal stories? Just tell us how to make the fucking food already. When this dingleberry goes to a whore — and you know he goes to whores — does he wanna hear their life story before the clothes come off?

Posted by: Elric Blade at June 23, 2024 05:11 PM (Op4Ef)

148 Posted by: Nova Local at June 23, 2024 05:09 PM (exHjb)

Thanks. It's a good suggestion, but the fireworks are this week. I'm not sure we can organize that by then. We may give out iced tea.

Posted by: FenelonSpoke at June 23, 2024 05:12 PM (XkYcA)

149 I still haven't bought a watermelon yet b/c so many berries have been on sale, and if you buy one, you gotta focus on eating one for a few days in a row...
Posted by: Nova Local at June 23, 2024

Blend it up with coconut water and freeze in popsicle molds or ice cube trays! With a little mint, it’s really yummy, too.

Posted by: Piper at June 23, 2024 05:12 PM (pZEOD)

150 I had to work up my sourdough so have two loaves rising. I normally make one but it's just too much for one pan. It's hot and I don't want to bake, but will do it anyway.

Posted by: Notsothoreau at June 23, 2024 05:13 PM (xjTDL)

151 @109/FenelonSpoke:

Thank you. Please offer my sympathy to your spouse for also being a gout sufferer. Those who know, know.

It's funny how varied the gout trigger foods can be between sufferers. Mine are Guinness (maybe just alcohol in general) and mushrooms. Mushrooms isn't as bad, it's more a "eat this on pizza slices for two meals in a row, and you're courting disaster. As a result, I just avoid both. The pain just isn't worth it. I may have more, I just haven't figured them out yet, but cutting those two out moved me down to "occasional sufferer".

Cherries are always on standby in the freezer in my house now. Two bags is one, and one is none.

Posted by: Grumpy and Recalcitrant at June 23, 2024 05:13 PM (O7YUW)

152 And a craft Lager to go with it

Posted by: Skip at June 23, 2024 05:14 PM (fwDg9)

153 148 Posted by: Nova Local at June 23, 2024 05:09 PM (exHjb)

Thanks. It's a good suggestion, but the fireworks are this week. I'm not sure we can organize that by then. We may give out iced tea.
Posted by: FenelonSpoke at June 23, 2024 05:12 PM (XkYcA)

Ahhh, then go with the swim meet stand-by - the 100 pack of Pop Ice from the box. All you need is a freezer and scissors. Again, very cheap (and everyone can eat them, so you'll get a crowd)...

Posted by: Nova Local at June 23, 2024 05:14 PM (exHjb)

154 That's because you don't steal.
Posted by: Braenyard at June 23, 2024 05:11 PM (JjNlG)

Thanks

i am on a campaign credit card that I've had last year. I've never used it. My running mate is a very take charge sort of person (oldest sibling of five) and has been running for office longer than I have. She pays for things, but she's not stealing either.

Posted by: FenelonSpoke at June 23, 2024 05:14 PM (XkYcA)

155 BTW, the compote recipe is essentially how I make cherry pie filling. I do add some corn starch as a thickening agent.

Posted by: RS at June 23, 2024 05:15 PM (E7m29)

156 149 I still haven't bought a watermelon yet b/c so many berries have been on sale, and if you buy one, you gotta focus on eating one for a few days in a row...
Posted by: Nova Local at June 23, 2024

Blend it up with coconut water and freeze in popsicle molds or ice cube trays! With a little mint, it’s really yummy, too.
Posted by: Piper at June 23, 2024 05:12 PM (pZEOD)

When I buy one, I may try this b/c I've got a LOT of mint...thus, my slaw tonight which exceeded my expectations (I found an online fennel slaw recipe, and then saw that the fennel the recipe called for was not nearly enough for the dressing called for...so argula to the rescue, which worked great)...

Posted by: Nova Local at June 23, 2024 05:15 PM (exHjb)

157 Oh and for anyone else reading who suffers gout and has never heard of the cherry treatment: It works. However, it has to be fresh cherries, frozen cherries, or actual 100% cherry juice.

Maraschino cherries won't work.

Posted by: Grumpy and Recalcitrant at June 23, 2024 05:16 PM (O7YUW)

158 When I graduated from college my first job was as an assistant warehouse mgr and buyer for a small grocery chain. I remember my first large truck of watermelons to inspect to purchase. I had no idea what I was doing or what I should be looking for but I did my best imitation of Donald Sutherland in the Dirty Dozen inspecting the troops.

Posted by: polynikes at June 23, 2024 05:16 PM (SHMXB)

159 Posted by: Nova Local at June 23, 2024 05:14 PM (exHjb)

Thanks. Good idea.

Posted by: FenelonSpoke at June 23, 2024 05:17 PM (XkYcA)

160 Define locally. I mean, Chile and Mexico are in our hemisphere.
Posted by: Archimedes at June 23, 2024 05:01 PM (xCA6C)

Heh. A few weeks back, I bought a few kabocha squash from the local Japanese grocer. Huh, not a bad price for having been shipped all the way from Japan.

Wrong.

Grown in the fields around Navajoa, Sonora, MX.

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 05:18 PM (/HDaX)

161 Hrm. I might need to add certain cherry pie fillings working for gout per post 144. Thanks JTB!

Posted by: Grumpy and Recalcitrant at June 23, 2024 05:18 PM (O7YUW)

162 I had no idea what I was doing or what I should be looking for but I did my best imitation of Donald Sutherland in the Dirty Dozen inspecting the troops.
Posted by: polynikes at June 23, 2024 05:16 PM (SHMXB)
------------
"Very pretty, Colonel - but can they fight?"

Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight at June 23, 2024 05:19 PM (3Fz6p)

163 Dash, Sedona Divine makes a Tuscan herb olive oil that I swear I could drink straight out of the bottle.
Posted by: Ben Had at June 23, 2024 05:03
----------------

This is true. Ben Had got me some and can't imagine not having it in the kitchen.

Posted by: olddog in mo at June 23, 2024 05:19 PM (m0KMP)

164 There's never been enough "stuffing" from inside the Thanksgiving turkey for our family, so we always make a side dish "dressing" called Midwest Sausage and Dried Cherry Stuffing developed by Sara Moulton.

Posted by: Kathy at June 23, 2024 04:29 PM (p69D5)
--------------
CBD, take note. Here is a lady who knows perfectly well the difference between stuffing and dressing. Please take note and take notes. There will be a quiz in late November.

Posted by: bluebell at June 23, 2024 05:20 PM (bS+DD)

165 Err Navojoa, not Navajoa.

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 05:20 PM (/HDaX)

166 Posted by: Grumpy and Recalcitrant at June 23, 2024 05:13 PM (O7YUW)

He doesn't drink either so when we occasionally go out for a drink the bartender already knows "club soda" for him. The first time he had a gout attack was after he was being a waiter at a church spaghetti dinner. He thought he had broken his toe he was in so much pain. Sure enough- gout . His father had it as well.

Posted by: FenelonSpoke at June 23, 2024 05:21 PM (XkYcA)

167 Posted by: Notsothoreau at June 23, 2024 05:13 PM (xjTDL)

I made a sourdough loaf last week, and used a new (to me) technique to wake up the starter. One tablespoon of starter in 50 grams of water and 50 grams of flour.

Room temperature for 24 hours...it worked great...more than doubled!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:21 PM (d9fT1)

168 I love watermelon but have no room to store it and would have to eat one all by myself

Posted by: Skip at June 23, 2024 05:21 PM (fwDg9)

169 Oh, speaking of tacos...

Here's a new taco recipe I tried last night that will make the rotation.

Salmon Tacos with Pineapple-Chili Salsa
https://www.bonappetit.com/recipe/salmon-tacos-

with-pineapple-chile-salsa

A bit of an international mash-up but stupidly easy and delicious. The "salsa" is really more like a pico de gallo. Anyway, yummy and easy.

Next time I might extend to marinating time for the the salmon a few more minutes and maybe I throw the salmon on the grill instead of cooking in a pan.

Give this one a whirl. You won't regret it.

Posted by: naturalfake at June 23, 2024 05:23 PM (eDfFs)

170 168 I love watermelon but have no room to store it and would have to eat one all by myself
Posted by: Skip at June 23, 2024 05

You can find small ones now if you get a craving!

Posted by: Piper at June 23, 2024 05:23 PM (pZEOD)

171 Ma would actually put a loaf aside, I'd grab it, slice the heel off (still warm) and just bury it with butter.

Fresh warm bread tasted so good you'd want to cry.
Posted by: IRONGRAMPA at June 23, 2024 05:07 PM (hKoQL)
------
This is my husband's MO. If I bake bread and it's still warm when he gets home from work he HAS to slice into it, even if a perfectly good loaf of the same bread that is sitting on the counter from the day before.

Posted by: bluebell at June 23, 2024 05:23 PM (bS+DD)

172 Cherries are a superfood

Cleveland Clinic dot org

The Cherry on Top: 8 Health Benefits of Cherries
High in antioxidants and nutrients, cherries can help you sleep better and run faster!

(See 97. Posted by: Grumpy and Recalcitrant, above.)

They're so versatile I try to keep a container of dried, no sugar, no sulphur added cherries around.

Posted by: L - If the do it with you, they'll do it to you too at June 23, 2024 05:23 PM (NFX2v)

173 I love watermelon but have no room to store it and would have to eat one all by myself

I hear that...

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 05:23 PM (/HDaX)

174 I love watermelon but have no room to store it and would have to eat one all by myself
Posted by: Skip

I just buy those little personal sized melons that I can eat in 3 or 4 days.

Posted by: Tuna at June 23, 2024 05:24 PM (oaGWv)

175 *waves a watermelon margarita around in the thread to see if bluebell will show up*

Posted by: Ben Had at June 23, 2024 05:24 PM (8i5Iz)

176 If you have too much watermelon you can cut it into small cubes, spread on a tray and freeze, then put in a container in the freezer. Part two is making watermelon margaritas with it.

Posted by: bluebell at June 23, 2024 05:24 PM (bS+DD)

177 I also have gout. It's shockingly painful. I drink black cherry juice when I have a flare-up because I refuse to take the meds that wreak havoc on my digestive tract. The juice works, but sometimes I need Indocin as well. It's the best NSAID for gout that I've used.

Posted by: huerfano at June 23, 2024 05:25 PM (VGOMa)

178 Ben Had!! HAHAHA! The bait worked!

Posted by: bluebell at June 23, 2024 05:25 PM (bS+DD)

179 Please take note and take notes. There will be a quiz in late November.

Posted by: bluebell at June 23, 2024 05:20 PM (bS+DD)

I am the arbiter, and I say I make stuffing!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:25 PM (d9fT1)

180 Don't know why, nor do I care, but the fresh fruit selection the past 3 years has been extraordinary in taste plus quality.

Even the honeydo melons (my personal favorite) are exceptional. It'd be great if this kept up for another 3 years.

Posted by: IRONGRAMPA at June 23, 2024 05:26 PM (hKoQL)

181 I am the arbiter, and I say I make stuffing!
Posted by: CharlieBrown'sDildo at June 23, 2024 05:25 PM (d9fT1)
--------

You probably do make stuffing. You just bake it incorrectly.

Posted by: bluebell at June 23, 2024 05:26 PM (bS+DD)

182 "I made a tomato and shallot relish last week"

CBD,
That sounds delicious. I usually put mustard and green relish on hot dogs (Hebrew National by preference) and burgers. This could be a good substitute for the green relish.

Posted by: JTB at June 23, 2024 05:27 PM (zudum)

183 Of course King of the Hill has an episode on Gout.

aos continues to confirm my aos KotH theorem.

Posted by: polynikes at June 23, 2024 05:27 PM (SHMXB)

184 You probably do make stuffing. You just bake it incorrectly.

Posted by: bluebell at June 23, 2024 05:26 PM (bS+DD)

Anyone who doesn't like oysters or cauliflower has no right to criticize!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:28 PM (d9fT1)

185 This could be a good substitute for the green relish.

Posted by: JTB at June 23, 2024 05:27 PM (zudum)

A little tart...a little sweet, a little tomoato-ey.

Fantastic!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:29 PM (d9fT1)

186 You probably do make stuffing. You just bake it incorrectly.

And, your Honor, that's when the fight started.

Posted by: Additional Blond Agent, STEM Guy at June 23, 2024 05:30 PM (/HDaX)

187 All in all the Manwitch is OK, certainly easy that something

Posted by: Skip at June 23, 2024 05:30 PM (fwDg9)

188 Speaking of omelets, I whipped up one yesterday with ham, tomato, green onion and Cougar Gold cheddar.
YUM!!!
A whole new level.

Posted by: Diogenes at June 23, 2024 05:30 PM (W/lyH)

189 Leftovers. Everything must be consumed and not thrown away. Some things do not lend themselves well to being "reheated." But we shall persevere.

Posted by: Martini Farmer at June 23, 2024 05:30 PM (Q4IgG)

190 Pitless cherries would be a far better invention than pig beans.

But then, where would the cherry fruit-worms cluster?

Yeah, we HAD a sweet-cherry tree in the yard. It was too tall to effectively spray for bugs, without $$$$$ $pecial equipment.

Posted by: JQ at June 23, 2024 05:31 PM (njWTi)

191
Oysters in stuffing? Manly.

Cauliflower? 🏳️‍🌈

Posted by: Divide by Zero at June 23, 2024 05:35 PM (RKVpM)

192 Of course King of the Hill has an episode on Gout.

aos continues to confirm my aos KotH theorem.
Posted by: polynikes at June 23, 2024 05:27 PM (SHMXB)

Gout is no joke. I once had an acute gout attack in both feet at the same time. Every time I hear a woman say that men don't understand the "pain of childbirth", I hold my tongue, barely. As to the episode, I believe it had to do with Bobby Hill's acquired taste for deep-fried chicken livers.

Posted by: mrp at June 23, 2024 05:35 PM (rj6Yv)

193 For Thanksgiving as long as I can remember we've had sausage dressing done separate from the turkey. Usually just stuffed the bird with apples.

Sausage dressing with dark gravy is worth invading a small country for.

Posted by: IRONGRAMPA at June 23, 2024 05:35 PM (hKoQL)

194
My first apartment I was so excited that I could have my very own container of maraschino cherries to myself. No parental unit to nag me about having one.

When I moved out two years later they were still unopened.

We used to have some around for my FiL 's Manhattans. Then his consumption of alcohol was severely curtailed and the jar was marooned in one of the shelves on our refrigerator door. When found several years later I ate one or two of them and tossed out the rest. They never were my thing, even for ice cream.

Missus KvC could tie a Maraschino Cherry's stem into an overhand knot in her mouth using only her tongue (and teeth, I guess). "That's intruguing", thought I when I first witnessed her doing it. And the rest is history.

Posted by: Xokrebs v Xocarnot: My Authenticity is Off the Charts (TM)! at June 23, 2024 05:36 PM (xG4kz)

195 It'd be great if this kept up for another 3 years.
Posted by: IRONGRAMPA
=====
About the same length of time that onions have been total crap.
They've been a bit better this year, but every bag still has a crappy onion or two.

Posted by: From about that Time at June 23, 2024 05:38 PM (4780s)

196 I am a sauerkraut fanatic, preferably homemade so I can control the tartness. The tarter the better. It is so easy to make kraut as long as you have a bit of spare counter space for the quart or half gallon Mason jars I use.

One way I like it is to fry up some drained kraut and use it as a topping on baked potatoes, along with the butter and bacon bits. Never heard of anyone else doing this.

Posted by: JTB at June 23, 2024 05:39 PM (zudum)

197 Dash, Sedona Divine makes a Tuscan herb olive oil that I swear I could drink straight out of the bottle.
Posted by: Ben Had at June 23, 2024 05:03 PM

That stuff is excellent. Thank you again!

Posted by: RedMindBlueState at June 23, 2024 05:40 PM (Jt48E)

198 We go through onions, always been fine

Posted by: Skip at June 23, 2024 05:41 PM (fwDg9)

199 incorporating pig genes into soybeans.

That'll show 'em.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at June 23, 2024 05:41 PM (njl4K)

200 > I am a sauerkraut fanatic, preferably homemade so I can control the tartness.
-----------
I had some kraut last year that was fermented in beer. 👍

Posted by: Martini Farmer at June 23, 2024 05:43 PM (Q4IgG)

201 I didn't read the article. What's the end goal or anticipated benefit of putting pig genes in soybeans?

Posted by: Dash my lace wigs! at June 23, 2024 05:44 PM (OX9vb)

202 incorporating pig genes into soybeans.

That'll show 'em.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at June 23, 2024 05:41 PM (njl4K)
----
I tried soy "bacon" once and only once. No thank you.

Adding pig genes is not going to make it any better.

Posted by: "Perfessor" Squirrel at June 23, 2024 05:45 PM (BpYfr)

203 201 I didn't read the article. What's the end goal or anticipated benefit of putting pig genes in soybeans?
Posted by: Dash my lace wigs! at June 23, 2024 05:44 PM (OX9vb)

To save the planet.

Posted by: Emmie at June 23, 2024 05:45 PM (Sf2cq)

204 I love Ravel, but I'm listening to a piece so jangly and annoying I thought at first it was Stravinsky, and I love Stravinsky.

Oh yeah, food -- I ordered pizza because our power went out again (it came back on while I was out getting the pizza, of course).

Posted by: All Hail Eris at June 23, 2024 05:46 PM (kpS4V)

205 Not cherry compote, but I got a good crop of berries from my gooseberry bush, so I made a compote out of them which I put on ice cream and cheesecake.

Posted by: Buck Throckmorton at June 23, 2024 05:46 PM (d9Cw3)

206
Waiting for what looks like a brief T-storm cell to blow over so I can fire up the charcoal grill and make the il-laws' blackened chicken on the grill recipe. This'll be the first time we have done this in close to seven or eight years. It is a messy and smoky process, but worth it.

On the subject of food, has anyone here experience with trying to revive one's sense of smell after an extended bout of respiratory illness? Right now I can taste and smell only the strongest of tastes and odors, but even then the response is muted. Any suggestions are welcome.

Posted by: Xokrebs v Xocarnot: My Authenticity is Off the Charts (TM)! at June 23, 2024 05:47 PM (xG4kz)

207 Thank you for the Food Thread CBD. I always find your posts to be informative and enjoyable.

Posted by: SuperMayorSuperRonNirenberg - Buff, Leftist, Ready To Be Your Better at June 23, 2024 05:48 PM (cDQP0)

208 Thanks. It's a good suggestion, but the fireworks are this week. I'm not sure we can organize that by then. We may give out iced tea.
Posted by: FenelonSpoke at June 23, 2024 05:12 PM (XkYcA)

Maybe "fancy" iced tea? Offer lemonade tea, peach tea or raspberry lemonade teas - refreshing, feature local growers?

Posted by: Moki at June 23, 2024 05:48 PM (wLjpr)

209 because I read the comments and you lunatics

Disparaging your customers, CBD? Does this mean we should give a soupçon of credence to what MisHum has been telling us about you?

Posted by: Duncanthrax at June 23, 2024 05:49 PM (K3R+T)

210 Part two is making watermelon margaritas with it.
Posted by: bluebell at June 23, 2024 05:24 PM (bS+DD)

Part three is my unannounced appearance on your doorstep.

Posted by: All Hail Eris at June 23, 2024 05:49 PM (kpS4V)

211 >>> I made a tomato and shallot relish last week...

Wife makes that all the tine but with bagoong.

Posted by: Itinerant Alley Butcher at June 23, 2024 05:49 PM (cOq4q)

212 Cougar Gold cheddar.

Posted by: Diogenes at June 23, 2024 05:30 PM (W/lyH)

I have a Cougar Gold in my refrigerator!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:49 PM (d9fT1)

213 Moki, are up and about more?

Posted by: Ben Had at June 23, 2024 05:49 PM (8i5Iz)

214 My new favorite fruit spread is mango chamoy. Shaved ham, smoked havarti with the chamoy in a croissant.
Posted by: Ben Had at June 23, 2024 05:01 PM (8i5Iz)

My mouth is watering. But give me havarti of any kind on any thing and I'm happy.

Posted by: LASue at June 23, 2024 05:49 PM (Is/pc)

215 201 I didn't read the article. What's the end goal or anticipated benefit of putting pig genes in soybeans?
Posted by: Dash my lace wigs! at June 23, 2024 05:44 PM (OX9vb)

To save the planet.
Posted by: Emmie at June 23, 2024 05:45 PM (Sf2cq)
---
I think the basic idea is to increase the protein yield in plant-based foods, but Emmie is correct in that the ultimate goal is to "save the planet."

The people who are behind this really, really, REALLY need to read more books...This NEVER ends well...

Posted by: "Perfessor" Squirrel at June 23, 2024 05:50 PM (BpYfr)

216 Pack of Johnsonville brats, one or two large onions cut into shoestrings, one can of beer...

Put onions in pan first, brats on top & pour the whole beer into it. Cover with foil and bake at 400ish for about 1/2 hour. Nice if you have space on the grill and can cook this alongside all your other summer goodies.

The onion tastes *somewhat* like sauerkraut, IMO, when done this way. Yummy!

Posted by: JQ at June 23, 2024 05:50 PM (njWTi)

217 Soy is used in so many prepared foods. That crap about pig genes in soy beans worries me both for any odd problems that might arise and not knowing what it is used in. Another reason we buy less and less prepared food.

Proclaiming that it is better for the environment makes it even more suspect.

Posted by: JTB at June 23, 2024 05:50 PM (zudum)

218 I have Cougar Gold in my refrigerator, too

Posted by: Ben Had at June 23, 2024 05:50 PM (8i5Iz)

219 What's the end goal or anticipated benefit of putting pig genes in soybeans?

Posted by: Dash my lace wigs! at June 23, 2024 05:44 PM (OX9vb)

To improve humanity.

Posted by: Dr. Mengele at June 23, 2024 05:51 PM (d9fT1)

220 I used to make calves liver. Alternate slices with slices of avocado the same thickness, dust with flour, cook in lavish amounts of butter.

Alas. Now I have a niece who is a medical researcher. She lectures: the liver is the organ in the body that filters out the poisons. So whatever kind of liver you're eating, you're eating that creature's detritus.

Took all the fun out of it.

Posted by: Wenda at June 23, 2024 05:51 PM (4GhzG)

221
I didn't read the article. What's the end goal or anticipated benefit of putting pig genes in soybeans?
Posted by: Dash my lace wigs!

To further fook up genetic lines and open new and "unexpected" pathways for disease vectors to jump from species to species. That is all that those working in molecular biology and virology have had an interest in doing for a couple of decades now.

Have Fauci and Birx picked out their lamp posts yet?

Posted by: Xokrebs v Xocarnot: My Authenticity is Off the Charts (TM)! at June 23, 2024 05:51 PM (xG4kz)

222 Disparaging your customers, CBD? Does this mean we should give a soupçon of credence to what MisHum has been telling us about you?

Posted by: Duncanthrax at June 23, 2024 05:49 PM (K3R+T)

MisHum talking shit about me?

The man who aspires to be a mud duck?

Hah!

Posted by: CharlieBrown'sDildo at June 23, 2024 05:52 PM (d9fT1)

223 Yes, icy cold Rainiers are the best.
Posted by: Notsothoreau at June 23, 2024 04:31 PM (xjTDL)

https://tinyurl.com/mueyje6r

Posted by: LASue at June 23, 2024 05:53 PM (Is/pc)

224 Next MoMee should have COBs fighting in the octagon (or, in a pinch, a bouncy castle).

Posted by: All Hail Eris at June 23, 2024 05:54 PM (kpS4V)

225 The people who are behind this really, really, REALLY need to read more books...This NEVER ends well...
Posted by: "Perfessor" Squirrel at June 23, 2024 05:50 PM (BpYfr)

I went on and read it. Skimmed it. Soybeans are already a high protein food, and most beloved by vegetarians, who tend to be averse to GMOs.

This process is just stupid.

Posted by: Dash my lace wigs! at June 23, 2024 05:54 PM (OX9vb)

226 Posted by: Xokrebs v Xocarnot: My Authenticity is Off the Charts (TM)! at June 23, 2024 05:51 PM (xG4kz)

The ridiculous thing about this pig/soy bean genetic mess is that the technology is well known. there is nothing to be learned except some specific techniques that may be marginally improved.

It's hubris combined with avarice.

Posted by: CharlieBrown'sDildo at June 23, 2024 05:54 PM (d9fT1)

227 Proclaiming that it is better for the environment makes it even more suspect.
Posted by: JTB at June 23, 2024 05:50 PM (zudum)

Amen.

Amazingly, tonight's dinner had some of the shaved steak left...and none of the veg or fruit (or the Aldi's onion rings, so I guess these passed the test on being buyable again)...

Fennel arugula slaw might stay in the summer rotation while fennel is in season here...anytime I get it in a farm box, it's always more than I need for my fennel pasta dish, so having something else that uses both bulb and frond is good!

Posted by: Nova Local at June 23, 2024 05:55 PM (exHjb)

228 To tone down sauerkraut a bit cut up a apple and put in it while cooking

Posted by: Skip at June 23, 2024 05:56 PM (fwDg9)

229 I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass, because it really isn't designed for adding fuel. Oh...arriving at the correct temperature is also time consuming, but it can be done with a beer in my hand, so..

Are you referring to the Weber Smoky Mountain? (I have three (2 18s & 1 22).) Using lump charcoal (do not use Cowboy brand!), I can get 8-9 hours on the initial fuel load, using the Minton method, which should be enough for most pork shoulders. I only have to reload charcoal/smoke wood for longer brisket cooks, which isn't that big of deal for me through the side door.

I've replaced the water pans on the 18s with pans from Brinkmann, which have 2x the capacity, which keeps them from recharges mid-cook, and adds thermal mass, which helps hold the temp steady. Some people use sand in place of water in the pan.

Posted by: Duncanthrax at June 23, 2024 05:57 PM (K3R+T)

230 I've been using packages of country ham with breakfast. I soak the slice in warm water for about ten minutes and lightly fry it. A slice on buttered toast or a biscuit topped with fried eggs is wonderful. Country ham is so flavorful it only takes a small amount to make a huge difference.

I would like to get a whole traditional country ham and shave off the portion needed for a meal. Does anyone have a good source to order one? And are some times of year better than others to place an order?

Posted by: JTB at June 23, 2024 05:58 PM (zudum)

231 I’d go grocery shopping with my father on Saturdays ( he was one who went to different stores for different items) . Anyway our middle stop was to Star Bakery where we would buy two loafs of fresh baked French bread. One loaf was to eat as we shopped .
Posted by: polynikes at June 23, 2024 05:10 PM (SHMXB)

Your dad sounds amazing.

Posted by: LASue at June 23, 2024 05:58 PM (Is/pc)

232 Moolec have gone one step further by incorporating pig genes into soybeans.

I look at announcements like this and say "Why would you even?"

There'e nothing wrong with letting vegetables be vegetables.

Posted by: FeatherBlade at June 23, 2024 06:00 PM (4vAwW)

233 Are you referring to the Weber Smoky Mountain?
.
.
.
Some people use sand in place of water in the pan.

Posted by: Duncanthrax at June 23, 2024 05:57 PM (K3R+T)

Yes. I use charcoal, and the burn time varies based on the condition of it. I should use lump charcoal, but I am lazy.

Once that sand heats up it won't do much other than keep the heat at a high level. I like the adjustability of water.

Posted by: CharlieBrown'sDildo at June 23, 2024 06:01 PM (d9fT1)

234 I just do salt, pepper and garlic on a pork butt. Smear a thin coat of mustard on it first to give the rub something to stick to. 45 minutes a pound at about 225/230. Use pecan (I have a LOT of pecan) and throw in the occasional chunk of apple fig or mesquite for some flavor. Throw some sweet potatoes on with the butt. They're a great side

Posted by: Stacy0311 at June 23, 2024 06:02 PM (+nRli)

235 At least they aren't trying to put Brussels sprout genes into cows. Yet.

Posted by: All Hail Eris at June 23, 2024 06:02 PM (kpS4V)

236 At least they aren't trying to put Brussels sprout genes into cows. Yet.

Posted by: All Hail Eris at June 23, 2024 06:02 PM (kpS4V)

Bacon genes in Brussels Sprouts makes sense though...

Posted by: CharlieBrown'sDildo at June 23, 2024 06:03 PM (d9fT1)

237 Hey CBD,

Re doing pork butt on a smoker, I can highly recommend getting a gravity feed charcoal smoker and grill. I have a Masterbuilt and the pork butt I did on it was fantastic. It can regulate between ~165F and ~700F, and when the charcoal chimney is full, you can go for about 12 hr at 225F. There are 4 temperature probe ports and it can be adapted to take a rotisserie. Control is via wifi, which gets set up via bluetooth. Temeprature regulation is fantastic and maintenace is a lot easier than what I suspect pellet grills have, based on reviews and videos. It can smoke, grill and char. Truly amazing.

Posted by: MichiCanuck at June 23, 2024 06:04 PM (AM1K9)

238 It occurs to me that one could stop the deliberate transgenic modification of food in its tracks by forbidding anyone from patenting genetic material or sequences.

Posted by: FeatherBlade at June 23, 2024 06:06 PM (4vAwW)

239 I'm working on the world's largest Brussels Sprout. I'm aiming to make it the size of an Abrams tank. It will be wrapped in hundreds of sides of bacon. I'll call it "The Hordesmasher".

Posted by: Bwahahahaha *tents fingers* at June 23, 2024 06:07 PM (0FoWg)

240 @166/FenelonSpoke: Sounds like my first attack. Mine was right in the center of the foot, and I felt like I'd broken something. A co-worker loaned me their set of crutches they had in the office so I could get around easier (earlier operation they had and I lucked out they had them there!) and I went down to the ER at the local hospital to find out why it hurt so bad and I couldn't put weight on it. They x-rayed it and said it wasn't broken, but didn't look into it any further and discharged me (I'm still a bit angry about that.) An older man (patient) in the waiting room heard the outcome and as I went past him on the way out, he said, "Good luck with the gout, son." That's what tipped me off and made me look into it further.

--

@177/huerfano: I'm sorry you're also a sufferer. Thank you for the information on the NSAID: Indocin (aka Indomethacin). I hadn't heard of that one!

And yeah, sometimes I've got to double up on the cherries and the naproxin sodium (Aleve) too if I've left the attack unchecked for too long.

--

@192/mrp: That's been a fear of mine that both feet would succumb at the same time. At least I now know how to deal with it if it happens.

Posted by: Grumpy and Recalcitrant at June 23, 2024 06:07 PM (O7YUW)

241 I can highly recommend getting a gravity feed charcoal smoker and grill. I have a Masterbuilt and the pork butt I did on it was fantastic.

Posted by: MichiCanuck at June 23, 2024 06:04 PM (AM1K9)

I think I will do a Food Thread on the topic of smokers. There are so many out there that work well...

Posted by: CharlieBrown'sDildo at June 23, 2024 06:09 PM (d9fT1)

242 Cherries are good when ripe, straight off of the tree into the mouth.

Posted by: Javems at June 23, 2024 06:09 PM (8I4hW)

243 Part three is my unannounced appearance on your doorstep.
Posted by: All Hail Eris at June 23, 2024 05:49 PM (kpS4V)
-----------

Part four is handing you a margarita glass full of watermelon Margarita, garnished with a thin slice of pineapple and a mint leaf. Bottoms up!

Posted by: bluebell at June 23, 2024 06:10 PM (bS+DD)

244 /sock way way too late

Posted by: Oddbob at June 23, 2024 06:11 PM (/y8xj)

245 I don’t think there is anything wrong with GMO grains /plant food. I remember a story of Bangladesh or India? refusing to accept a GMO rice strain created to withstand being underwater for x period of time . Created because the monsoons were destroying crops and people were starving. Instead they had to wait for a few years to create that water resistant strain the old fashion way.

Posted by: polynikes at June 23, 2024 06:11 PM (SHMXB)

246 Speaking of Margaritas, I wonder what ever happened to our own Margarita. I miss her.

Posted by: bluebell at June 23, 2024 06:11 PM (bS+DD)

247 If you want to get a lot of smoke in a hurry, try starting my lawnmower this morning

Posted by: Yudhishthira's Dice at June 23, 2024 06:12 PM (0FoWg)

248 Yes. I use charcoal, and the burn time varies based on the condition of it. I should use lump charcoal, but I am lazy.

Once that sand heats up it won't do much other than keep the heat at a high level. I like the adjustability of water.
Posted by: CharlieBrown'sDildo at June 23, 2024 06:01 PM

One (supposed) advantage to water is the product is kept moister. I haven't ever experimented w/no water, as I want the temperature regulation the water provides.

There are several folks who put out a fan + controller that attaches to one of the bottom ports on your WSM. From the reports I've read, these do a very nice job regulating the temperature. You might want to look into these.

Who knows, there might end up being a shining beacon of good 'Q in the otherwise barren BBQ and salsa desert that is NYC/New Jersey!

Posted by: Duncanthrax at June 23, 2024 06:12 PM (K3R+T)

249 To tone down sauerkraut a bit cut up a apple and put in it while cooking
Posted by: Skip

Applesauce works too if you don't have an apple handy.

Posted by: Tuna at June 23, 2024 06:14 PM (oaGWv)

250 I incorporated some black cherry jam into my glaze/bbq sauce for a smoked butt...pretty good!

Posted by: BignJames at June 23, 2024 06:15 PM (AwYPR)

251 CBD, take note. Here is a lady who knows perfectly well the difference between stuffing and dressing. Please take note and take notes. There will be a quiz in late November.
Posted by: bluebell at June 23, 2024 05:20 PM

CBD, don't disappoint bluebell. Wouldn't be prudent.

Posted by: Duncanthrax at June 23, 2024 06:17 PM (K3R+T)

252 I don’t think there is anything wrong with GMO grains /plant food.

Depends on what genetic modifications they're doing to it and why.

Considering Monsanto's past history, in which they sue farmers for having Monsanto's gene-mod soybeans in their fields, because the farmer's crops were contaminated by the pollen from Monsanto's patented crops...

Well... do you want some food processing company to sue for ownership of your body because you have their patented gene sequences in your cells?

Posted by: FeatherBlade at June 23, 2024 06:19 PM (4vAwW)

253
pour the whole beer into it. Cover with foil and bake at 400ish for about 1/2 hour.

Mmmmmmm, baked beer.

Posted by: Homer Simpson at June 23, 2024 06:20 PM (63Dwl)

254 Cherries are good when ripe, straight off of the tree into the mouth.
Posted by: Javems

Don't eat the white ones.

Spit the pit straight to the ground, don't look at it closely.

Posted by: JQ at June 23, 2024 06:20 PM (njWTi)

255 "Climate Protesters" on 18th hole of Travelers golf tournament today...these people are really boring.

Posted by: BignJames at June 23, 2024 06:22 PM (AwYPR)

256 "Climate Protesters" on 18th hole of Travelers golf tournament today...these people are really boring.
Posted by: BignJames at June 23, 2024 06:22 PM

Annoying a lot of people with bags full of clubs.

That sounds....suboptimal.

Posted by: RedMindBlueState at June 23, 2024 06:24 PM (HfdwK)

257 There are two kinds of people in this world: thems that what got Cougar Gold cheese in their refrigerators; and thems that don't.

Posted by: Diogenes at June 23, 2024 06:25 PM (W/lyH)

258 I've got some Rattlesnake Cheddar in the fridge. I found out why it's called that. Its got a bite.

Posted by: fd at June 23, 2024 06:30 PM (vFG9F)

259 Cougar Gold is so tasty. Our local grocer carries it, but wow so expensive. Almost $30 each now.

Sad.

Posted by: JQ at June 23, 2024 06:33 PM (njWTi)

260 "Gout is no joke. I once had an acute gout attack in both feet at the same time."

Ow. That sounds horrible. I've had a few bouts with gout. It seems some injury to one of my feet will sometimes bring it on. At times it felt like someone was slicing my toe off.

Posted by: fd at June 23, 2024 06:34 PM (vFG9F)

261 Cougar Gold is so tasty. Our local grocer carries it, but wow so expensive. Almost $30 each now.

Sad.
Posted by: JQ at June 23, 2024 06:33 PM (njWTi)

That is the downside. It is $$. I guess with Washington State University being now part of the PAC-2, they need to make up payroll somehow.

Posted by: Diogenes at June 23, 2024 06:37 PM (W/lyH)

262 Just for nothing, Uncle Buck just surpassed Jeremiah Johnson as my most watched movie.

Posted by: polynikes at June 23, 2024 06:37 PM (SHMXB)

263 Speaking of Margaritas, I wonder what ever happened to our own Margarita. I miss her.
Posted by: bluebell at June 23, 2024 06:11
---------------

de Ville? #MeToo.

Posted by: olddog in mo at June 23, 2024 06:37 PM (m0KMP)

264 Gout is no joke. I once had an acute gout attack in both feet at the same time."

Ow. That sounds horrible. I've had a few bouts with gout. It seems some injury to one of my feet will sometimes bring it on. At times it felt like someone was slicing my toe off.
Posted by: fd

Probably one of the reasons Henry VIII was such a nasty SOB.

Posted by: Tuna at June 23, 2024 06:37 PM (oaGWv)

265 "Probably one of the reasons Henry VIII was such a nasty SOB.
Posted by: Tuna"

It will definitely sour your mood.

Posted by: fd at June 23, 2024 06:38 PM (vFG9F)

266 Any word on JT?

Posted by: Mr Aspirin Factory, deplorable clown at June 23, 2024 06:39 PM (qZEuM)

267 Never heard of cougar gold, thought it was a typo up thread

Posted by: Skip at June 23, 2024 06:41 PM (fwDg9)

268 CBD,

Cuban pork butt. Sofrito then two to four hours in the smoker. Into a foil sealed pan at 225 4-6 more hours or until you think it’s done.

Voila. Delicious

Posted by: Pete Bog at June 23, 2024 06:43 PM (2Sy3+)

269 High purine foods trigger gout attacks. Organ meats and some seafood are very high in purines.

Posted by: polynikes at June 23, 2024 06:43 PM (SHMXB)

270 Never heard of cougar gold, thought it was a typo up thread
Posted by: Skip at June 23, 2024 06:41 PM (fwDg9)

Check out Washington State University for cheese.
You can thank me later.

Posted by: Diogenes at June 23, 2024 06:43 PM (W/lyH)

271 Never heard of cougar gold, thought it was a typo up thread
Posted by: Skip at June 23, 2024 06:41 PM (fwDg9)

Heather Graham is Cougar Gold.

Posted by: polynikes at June 23, 2024 06:44 PM (SHMXB)

272 Cherries are my favorite. This week Mrs. F. has made cherry jam and cherry scones, both cherrylicious.

Posted by: San Franpsycho at June 23, 2024 06:45 PM (RIvkX)

273 "High purine foods trigger gout attacks. Organ meats and some seafood are very high in purines.
Posted by: polynikes"

I know that's true for a lot of people but I've never been able to corelate food with my episodes. It's usually a couple of days after I injure a foot or toe. Black cherry juice has a minimal impact too.

Posted by: fd at June 23, 2024 06:47 PM (vFG9F)

274 Spent all weekend tearing out the patio ceiling and desiring things, installing fans and lights and replacing the support posts. And lawn work. So we decided it'd be OK to have margaritas and chicken enchiladas with mole at the family restaraunt.

Posted by: CrotchetyOldJarhead at June 23, 2024 06:48 PM (YRsIm)

275 4-6 more hours or until you think it’s done.

Voila. Delicious
Posted by: Pete Bog at June 23, 2024 06:43 PM (2Sy3+)
-----
Can it be done in 2 minutes?

Posted by: Weasel at June 23, 2024 06:48 PM (JwHpX)

276 Voila. Delicious

Posted by: Pete Bog at June 23, 2024 06:43 PM (2Sy3+)

Oh great...smoking AND oven roasting.

What part of "Dildo is lazy" was unclear?

Posted by: CharlieBrown'sDildo at June 23, 2024 06:49 PM (d9fT1)

277 >>>Pack of Johnsonville brats, one or two large onions cut into shoestrings, one can of beer...

Put onions in pan first, brats on top & pour the whole beer into it. Cover with foil and bake at 400ish for about 1/2 hour. Nice if you have space on the grill and can cook this alongside all your other summer goodies.

The onion tastes *somewhat* like sauerkraut, IMO, when done this way. Yummy!

Posted by: JQ

>My buddy, who was the son of a WWII Luftwaffe officer would boil fresh, butcherblock brats in beer and onions for ten minutes and finish on the grill.

Potato salad, sauerkraut, fresh bread, and of course, beer. Damn fine weekend-day picnic. Crazy fucking Germans.

Posted by: Dr. Bone at June 23, 2024 06:49 PM (dmXQN)

278 Nothing on JT, certainly gone out of the blue without warning

Posted by: Skip at June 23, 2024 06:49 PM (fwDg9)

279 Today we brought lunch to an ill relative so dinner will be light. Chicken fried rice.

Posted by: San Franpsycho at June 23, 2024 06:50 PM (RIvkX)

280 Skip, you missed it. JT has been located. Updates will happen later.

Posted by: Ben Had at June 23, 2024 06:51 PM (8i5Iz)

281 Ben Had said she will post news about JT tomorrow

Posted by: San Franpsycho at June 23, 2024 06:51 PM (RIvkX)

282 Can it be done in 2 minutes?
Posted by: Weasel at June 23, 2024 06:48 PM (JwHpX)

In a small enough batch I’d guess yes. Definitely on the rewarm

Posted by: Pete Bog at June 23, 2024 06:52 PM (2Sy3+)

283 What if you don't have a smoker or an oven.

Posted by: Ben Had at June 23, 2024 06:53 PM (8i5Iz)

284 I survived the earlier FWP where Lowe’s was out of propane. They found a pallet in back
Barbecued chicken breasts and asparagus in olive oil are on.
I shall be a bit tardy on the GT.

Posted by: RI Red at June 23, 2024 06:54 PM (nCaYE)

285 What part of "Dildo is lazy" was unclear?
Posted by: CharlieBrown'sDildo at June 23, 2024 06:49 PM (d9fT1)

You have ny idea how much cooking wine you can put away waiting ten hours for pork butt?

The spicy butt is great in Cubanos as well

Posted by: Pete Bog at June 23, 2024 06:54 PM (2Sy3+)

286 I made pilot bread today, it was a first. It was water, oil and flour, salt and some baking soda to make a stiff dough, and then stamped out with a square biscuit cutter and cooked in the griddle side of the waffle maker

Not great, but it was pilot bread, which is a softish sort of hard-tack we used to take camping.

Posted by: Kindltot at June 23, 2024 06:54 PM (D7oie)

287 Posted by: fd at June 23, 2024 06:47 PM (vFG9F)

Might be osteomyelitis from a previous injury that lingers and triggered when reinjured.

Posted by: polynikes at June 23, 2024 06:55 PM (SHMXB)

288 CBD, Thank you. No place I would rather be on a Sunday evening.

Posted by: Ben Had at June 23, 2024 06:56 PM (8i5Iz)

289 This seems apropos to Ace HQ... skateboarding corgis!
https://tinyurl.com/ykm968uk

Posted by: Chairman LMAO, AI Expert at June 23, 2024 06:57 PM (2xB3Z)

290 What if you don't have a smoker or an oven.
Posted by: Ben Had at June 23, 2024 06:53 PM

Make friends with people who have them?

Posted by: Duncanthrax at June 23, 2024 06:57 PM (K3R+T)

291 Not great, but it was pilot bread, which is a softish sort of hard-tack we used to take camping.

Posted by: Kindltot at June 23, 2024 06:54 PM (D7oie)

Never heard of it. I'll bet it's tasty on a cold morning, soaked in bacon fat.

Posted by: CharlieBrown'sDildo at June 23, 2024 06:57 PM (d9fT1)

292 What if you don't have a smoker or an oven.
Posted by: Ben Had at June 23, 2024 06:53 PM (8i5Iz)

Smokers and ovens are like boats and second homes. Better if they belong to a friend who lets you use them.

Posted by: Pete Bog at June 23, 2024 06:57 PM (2Sy3+)

293 CBD, Thank you. No place I would rather be on a Sunday evening.

Posted by: Ben Had at June 23, 2024 06:56 PM (8i5Iz)

Thank you young lady!

And with that, I am off to have a nice and large gin martini!

Thanks for reading and commenting folks!

Posted by: CharlieBrown'sDildo at June 23, 2024 06:58 PM (d9fT1)

294 CBD, you are gonna need that drink because your vision is obviously impaired.

Posted by: Ben Had at June 23, 2024 06:59 PM (8i5Iz)

295 RI Red
Will we be getting your take on the Cuban sammiches

Posted by: From about that Time at June 23, 2024 06:59 PM (4780s)

296 And with that, I am off to have a nice and large gin martini!

Thanks for reading and commenting folks!
Posted by: CharlieBrown'sDildo at June 23, 2024 06:58 PM

Is there any other kind of martini? 🤨

Posted by: RedMindBlueState at June 23, 2024 07:00 PM (bJGD1)

297 Made paella last night. Regret that it was a bit of a clunker

Posted by: Pete Bog at June 23, 2024 07:00 PM (2Sy3+)

298 If we're heading this way, can I throw Elle McPherson into the discussion.

Posted by: From about that Time at June 23, 2024 07:00 PM (4780s)

299 GUN NOOD

Posted by: Skip at June 23, 2024 07:01 PM (fwDg9)

300 Pete Bog, unpossible.

Posted by: Ben Had at June 23, 2024 07:01 PM (8i5Iz)

301 Ben Had

Possible. I think the fire was too hot.

Posted by: Pete Bog at June 23, 2024 07:01 PM (2Sy3+)

302 Ouch.

Posted by: Ben Had at June 23, 2024 07:02 PM (8i5Iz)

303 High purine foods trigger gout attacks. Organ meats and some seafood are very high in purines.
Posted by: polynikes at June 23, 2024 06:43 PM (SHMXB)

And oatmeal and beans and beef. also avoid things that dehydrate you like beer and coffee.

Posted by: Kindltot at June 23, 2024 07:07 PM (D7oie)

304 Never heard of it. I'll bet it's tasty on a cold morning, soaked in bacon fat.
Posted by: CharlieBrown'sDildo at June 23, 2024 06:57 PM (d9fT1)

Sailor Boy is the brand I find in the Asian markets, but that has sugar in it

Posted by: Kindltot at June 23, 2024 07:13 PM (D7oie)

305 What if you don't have a smoker or an oven.
Posted by: Ben Had at June 23, 2024 06:53 PM (8i5Iz)

You do it the old-fashioned way. Dig a pit in the ground. Throw your hog and some hot coals innit. Cover the pit. Wait a while.

Posted by: mrp at June 23, 2024 07:14 PM (rj6Yv)

306 @192/mrp: That's been a fear of mine that both feet would succumb at the same time. At least I now know how to deal with it if it happens.
Posted by: Grumpy and Recalcitrant at June 23, 2024 06:07 PM (O7YUW)

Both feet turned purple and splotched white. Near-unbearable pain even without touching the surface. I was on my hands and knees for nearly a week. For me, what triggers it is dehydration. The best means of treatment is prevention, but the only thing the doctor would prescribe for the pain was Indomethacin (I call it Super Aspirin). That takes the edge off.

Posted by: mrp at June 23, 2024 07:22 PM (rj6Yv)

307 CBD,

See #103. The Thermoworks Smoke X4 or the Signals controllers work very well. The Billows blower connects to the controller via a cable and you attach it to the bottom fuel section of the Smokey Mountain smoker with spring clips. Easy Peasy, no muss, no fuss.

Posted by: mrp at June 23, 2024 07:25 PM (rj6Yv)

308 292 What if you don't have a smoker or an oven.
Posted by: Ben Had at June 23, 2024 06:53 PM (8i5Iz)

Smokers and ovens are like boats and second homes. Better if they belong to a friend who lets you use them.

I've never loaned out my smoker, but I did have to borrow my friends competition rig one year when I was nominated to cook for our class reunion. 6 briskets, 6 pork shoulders, 1 whole ham, numerous ribs (baby backs, spare ribs, country style) and untold sausage links. I am NOT doing that again

Posted by: Stacy0311 at June 23, 2024 09:34 PM (+nRli)

309 One of the better ideas I've seen for smoking a pork butt is first to cut it in half, parallel with the blade of the bone. Then add your rub to both halves before placing them in the smoker. It cuts the cooking time in half, and increases the amount of bark.

Posted by: Dagwood at June 23, 2024 09:43 PM (CC0N1)

310 I smoke a number of pork butts each year, using a Weber kettle grill set up for one-sided indirect cooking. I smoke it on the grill to 155 to 160 degrees, adding smoking wood and fresh hardwood charcoal about every half hour to one hour. Then I finish it to around 210 degrees in a 300 degree oven, wrapped in heavy duty aluminum foil. Let cool and then shred, removing any unrendered fat or connective tissue. It’s important to be careful about adding charcoal to keep the grill in the right temperature range.

I used to just use salt and pepper, but lately I use a blend of kosher salt, pepper, brown sugar, garlic powder, cumin, cayenne, and a tablespoon of ground coffee. The coffee works surprisingly well with the richness of the smoked meat, and there’s not so much to overwhelm the other spices.

Posted by: Advo at June 24, 2024 12:32 PM (jO4mz)

311 What if you don't have a smoker or an oven.
Posted by: Ben Had at June 23, 2024 06:53 PM (8i5Iz)

Ben,
I use a kettle grill. It has stamped steel baskets to hold charcoal for indirect cooking. Sometimes these baskets are heavy wire instead of sheet metal. I can use one or both to put heat and smoke indirectly on the food, like an oven instead of a grill. The top cooking grate has hinged pieces so I can lift them up to add wood or charcoal to the baskets.

Before I had the baskets, I would start the charcoal (briquettes then) and line the edge of the grill with a single layer all the way around the grill. Then I would just add briquettes to the line as the old ones burned. It was much harder because the cooking surface had to be moved to do this.

Posted by: Advo at June 24, 2024 01:50 PM (jO4mz)

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