Food Thread: Indirect Fire! No...Not That Kind!

We had dinner guests last night, and because we also had lunch guests, preparation needed to be simple, because I am at heart a lazy bastard.

Oh look! Some extra Cilantro/Dijon marinade! Refrigerators sometimes reveal wonderful things! That went right on the chicken...thighs and legs. For two reasons. First...I am at heart a cheap bastard (the legs were on sale). And two...because I am at heart a lazy bastard and thighs and legs require far less attention than the other parts of a chicken.

Indirect fire for however long it takes to drink my bourbons and eat some excellent homemade hummus and pita. And shoot the breeze. 45 minutes? An hour? Yeah...sure...whatever it takes. But it takes a very long time to overdo a chicken leg or thigh. And they taste a lot better than chicken breasts. Let's face it, grilled chicken breasts taste like whatever you use to spice them. Or if they are plain, then they taste like nothing at all.

So what's the point of eating them? Especially since they are the most expensive part of the chicken, which makes absolutely no sense to me.

Okay, I will grant the small point that they are convenient and cook more quickly, so if you are making chicken salad or something that is highly flavored, they do offer...something. But next time make chicken salad out of chicken thighs and you will never go back!

Trust me as a Dildo!

******
Right off the top of my head? My bet is that a rigorous analysis of food costs in America will show a 50% increase since the drooling, incontinent, nasty old fool in the White House took office.

Wait, How Much Have Groceries Gone Up?

I am offended in the extreme by the arrant nonsense being spouted by our supposed elites inside the Beltway that inflation is 20%. Hot dog and hamburger buns are up about 50% around here. Eggs closer to 100%. Beef around 33%. The same for pork. Chicken prices bounce around a lot for some reason, but the rock-bottom sale price has doubled. Vegetables (yes...I eat them!) are up substantially! Squash and zucchini are up 50%, eggplant is up about the same, and carrots seem to have doubled!

So don't blow smoke up my ass and tell my that food inflation is anywhere near 20%. Look...I'm not going to vote for you and you filth, but telling me the truth might keep me from yelling and cursing at you if I ever see you in public.

******
Longtime regular commenter "Stephen Price Blair" has a fun website where he chats about a lot of stuff, including food. But no nouvelle cuisine for him! Old cookbooks seem to be his specialty, and he actually cooks some of the weird stuff we used think was perfectly delicious!

A Centennial Meal for the Sestercentennial

Ugh....a 150 year old mashed potato pie recipe? Except...he made it, and it works!

More weird stuff at the link...take a look. It's a hoot!

******
Speaking of Hummus; I made some yesterday with dried chickpeas. I have always used canned, but I figured, give it a shot! I also tried an actual recipe from Balaboosta, a cookbook written by the chef/owner at my favorite falafel place in NYC. Very tasty, although I think next time I will tune it up (more tahini). But using reconstituted chickpeas is a game changer!

Wow...very, very tasty.

******

That's commenter "Gunslinger's" delicious-looking attempt at smoked beef ribs on his new pellet grill/smoker.

We had an interesting discussion about pellet "stoves?" "Smokers?" "Grills?" Whatever you call them they seem to be extremely useful, and I am going to address them in an upcoming Food Thread. But in the meantime, drool over those ribs!

******
I jabber incessantly about technique, and while I may be a bit off, I firmly believe that short of using absolutely horrendous ingredients, technique will make a fair dish good, and a good dish excellent. Here's a perfect example.

Cast Iron Roasted Butterflied Chicken

The recipe is adapted from Zuni Cafe in San Francisco, and I can vouch for how spectacular it is. Obviously a fine restaurant is going to have advantages over us home cooks, and this recipe recognizes that. But it is solid, and worth a try.

******

******
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 04:05 PM

Comments

(Jump to bottom of comments)

1 [Deleted]

It's a food thread. [CBD]

Posted by: Hokey Pokey at June 30, 2024 04:06 PM (QSrLX)

2 lime and cocanut? same as mares and does eat oats

Posted by: Hokey Pokey at June 30, 2024 04:07 PM (QSrLX)

3 That was tje plan, grilled BBQ chicken on grill but getting a T-storm

Posted by: Skip at June 30, 2024 04:07 PM (fwDg9)

4 >>So don't blow smoke up my ass and tell my that food inflation is anywhere near 20%. Look...I'm not going to vote for you and you filth, but telling me the truth might keep me from yelling and cursing at you if I ever see you in public.

No

Posted by: Janet Yellen, shopping weekly, no sticker shock at June 30, 2024 04:08 PM (+oRno)

5 You can have all the chicken thighs I will never eat.

Posted by: Ben Had at June 30, 2024 04:08 PM (uRE6U)

6 and dont forget syrup on french toast

Posted by: Hokey Pokey at June 30, 2024 04:09 PM (QSrLX)

7 Chicken? I was assured there would be roasted carrots on the FT tonight.......

Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

8 peanut butter on belgian waffles.,

Posted by: Hokey Pokey at June 30, 2024 04:09 PM (QSrLX)

9 Grateful, a brandy and honey glaze on those roasted carrots?

Posted by: Ben Had at June 30, 2024 04:10 PM (uRE6U)

10 Finally did my "restock up" run to Trader Joe's today. It was my only shop of the weekend.

I fit $198 worth of groceries in 4 bags - 1 produce, 1 allergy stuff (like their vegan tzatziki - it was back), 2 frozen (I admit, I stock up on frozen items here b/c if you read their labels, they use real food for almost everything "normal" - their falafel is the only falafel I like other than my own).

In bad news, I only got 4 bags. In good news, I shopped well b/c my spouse thought we were hitting $250 (always look for size and weight and ingredients there - don't get ripped off buying the "fun" stuff).

PS - I did buy hummus, too - TJ's and Aldi's are competitive on price and taste...and I have tzatziki now, so I need hummus to have a great Greek meal this week...

Posted by: Nova Local at June 30, 2024 04:12 PM (exHjb)

11 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.

*Looks at Singapore Sling*
We still good boss?

Posted by: Diogenes at June 30, 2024 04:12 PM (W/lyH)

12 I made two cherry pies today, though cherries are not locally ripe, so I used canned cherries instead

I hate cornstarch and tapioca thickener for pies, so I used sugar and pectin for the juice, and made a thin jam. Never tried that before so I hope it turns out OK

I used to make pear tartlets using rough pastry dough in muffin tins with canned pear chunks and my pear-anise jam filling, and those are fabulous in spite of the fact that I can't make pie crust still.

Posted by: Kindltot at June 30, 2024 04:13 PM (D7oie)

13 I think bacon was on sale this week but noticed pack of Oscar Myer bacon last week was $10

Posted by: Skip at June 30, 2024 04:13 PM (fwDg9)

14 Making a whole chicken in the air fryer right now. Comes out perfect every time if I use a 5-6 pound chicken. I buy whole chickens on sale whenever I can can get them and freeze them. I make at least one per week. Gives us 4 meals from each chicken plus some left over for the dogs. The one I just put in the air fryer was 6 pounds and cost $5.88.

The only way you can get cheaper chicken is to buy the rotisserie chicken at Sams/Costco but they brine those birds and that is way too much salt for us.

Posted by: Mister Scott (Formerly GWS) at June 30, 2024 04:13 PM (QNSds)

15 *Looks at Singapore Sling*
We still good boss?

Posted by: Diogenes at June 30, 2024 04:12 PM (W/lyH)

If made with more gin than is called for...yes.

Posted by: CharlieBrown'sDildo at June 30, 2024 04:14 PM (d9fT1)

16 PS - I never buy from the meat/deli/cheese department at TJ's unless it's Christmas - I'm sure their quality beats Aldi's, HMart, and Safeway, but their prices are never close for me.

The only thing I buy (other than the hummus and tzatziki) is their deli pulled pork tamales in red sauce - one tamale with added salsa verde and chopped lettuce is a beautiful lunch. And if you eat one, you don't go bankrupt (thus, the kids can't have them)...

Posted by: Nova Local at June 30, 2024 04:15 PM (exHjb)

17 Trust me as a Dildo!

Doesn't the current style guide recommend "My word as a Dildo!"?

Posted by: Duncanthrax at June 30, 2024 04:15 PM (K3R+T)

18 Well, my burritos were good, I just thought they'd be hotter. Half a habenero pepper in the whole batch just made them average hot sauce hot. Not what I was looking for. I'm going to try one of the peppers in a cheese omelet this week.

But, I have 5 burritos left for the freezer.

And I have Mexican rice pudding for dessert.

Posted by: Don Black at June 30, 2024 04:15 PM (/7KEl)

19 I was assured there would be roasted carrots on the FT tonight.......

Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

Wait...what?

Posted by: CharlieBrown'sDildo at June 30, 2024 04:16 PM (d9fT1)

20 I agree about pricey spirits. And regarding luxury soending, why does a Rolex need all that expensive cleaning and maintenance? Are the gesrs made of zinc and pig iron? Where does all that crap in a sealed case come from. oh wait, i'll check doctor google

Posted by: Hokey Pokey at June 30, 2024 04:16 PM (QSrLX)

21 I was assured there would be roasted carrots on the FT tonight.......

Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

Wait...what?

Posted by: CharlieBrown'sDildo at June 30, 2024 04:16 PM

I thought carrots only go in chili.

Posted by: Mister Scott (Formerly GWS) at June 30, 2024 04:16 PM (QNSds)

22 Doesn't the current style guide recommend "My word as a Dildo!"?

Posted by: Duncanthrax at June 30, 2024 04:15 PM (K3R+T)

I was tempted, but a Dildo is far more respectable than a Biden!

Posted by: CharlieBrown'sDildo at June 30, 2024 04:17 PM (d9fT1)

23 Good afternoon, horde!

I don't especially want to cook anything right now. But if something doesn't inspire me here, it's going to be Fritos and cheese for supper, and that's a bad idea.

Posted by: Dash my lace wigs! at June 30, 2024 04:18 PM (OX9vb)

24 I think I saw Flaming Carrots open for the Red Hot Chili Peppers at the Palladium...

Posted by: TRex at June 30, 2024 04:19 PM (IQ6Gq)

25 Alrighty, bookmarked the Zuni Cafe recipe to try at a later date.

Baby back ribs, Alton Brown style tonight.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 04:19 PM (/HDaX)

26 19/
So, obviously you didn't get the message, huh?

OK Ben Had, I can live with the brandy and honey glaze...actually that sounds pretty good.

Posted by: Grateful at June 30, 2024 04:19 PM (IQ6Gq)

27 I was tempted, but a Dildo is far more respectable than a Biden!
Posted by: CharlieBrown'sDildo at June 30, 2024 04:17 PM

Fact check: TRUE

Posted by: Duncanthrax at June 30, 2024 04:19 PM (K3R+T)

28 Come on Martini Time... 🍸

Posted by: Martini Farmer at June 30, 2024 04:19 PM (Q4IgG)

29 Smoked some chicken thighs last night with applewood. Delish. Also had caprese salad and corn on the cob.

Posted by: Mr Aspirin Factory, deplorable clown at June 30, 2024 04:21 PM (qZEuM)

30 they taste a lot better than chicken breasts. Let's face it, grilled chicken breasts taste like whatever you use to spice them. Or if they are plain, then they taste like nothing at all.

So what's the point of eating them? Especially since they are the most expensive part of the chicken, which makes absolutely no sense to me.
-------------
Yes. And yes. Wings can be doused with hot sauce to deal with whatever doness factor. Chx breasts as exciting as an HOA meeting.

Posted by: scampydog at June 30, 2024 04:21 PM (VKQbP)

31 23 Good afternoon, horde!

I don't especially want to cook anything right now. But if something doesn't inspire me here, it's going to be Fritos and cheese for supper, and that's a bad idea.
Posted by: Dash my lace wigs! at June 30, 2024 04:18 PM (OX9vb)

I'm exhausted, so I feel you.

It's Aldi's burgers, TJ's sweet potato fries with some chipotle aoili, a romaine spinach & arugula salad, and some watermelon and cherries.

Watermelon is a "use up" (it's our last container), and the only work is chopping the 3 "green things" into a bowl for kids to get and add dressing and croutons or fried onions to...

Posted by: Nova Local at June 30, 2024 04:22 PM (exHjb)

32 Honey, we're going to spend an afternoon at a cheap and lazy bastard's picnic. But trust me, the grilled chicken thighs and legs will be tremendous!

So we need to get liquored up before we leave because he's also very possessive of his booze.

Posted by: Dr. Bone at June 30, 2024 04:23 PM (2UBPP)

33 Yes. And yes. Wings can be doused with hot sauce to deal with whatever doness factor. Chx breasts as exciting as an HOA meeting.
Posted by: scampydog at June 30, 2024 04:21 PM (VKQbP)

Chicken breasts have their place - their best use is when you are serving a REALLY fatty sauce with - think chicken alfredo (even dairy free, that's still got fat, and if you do it dairy - oh boy) or chicken pesto.

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

34 SO, no roasted carrots....
Guess that means no roasted carrots au gratin with maple syrup either, right?

Posted by: Grateful at June 30, 2024 04:24 PM (IQ6Gq)

35 Just pull the trigger on a Traeger
Plus building a 400 SqFt Pergola

Posted by: rhennigantx at June 30, 2024 04:24 PM (ENQN6)

36 I did buy hummus, too - TJ's and Aldi's are competitive on price and taste…

Back when I lived in walking distance of a Trader Joe’s I used to get their eggplant hummus a lot. Very garlicky too. It was Good Stuff.

Posted by: Stephen Price Blair at June 30, 2024 04:24 PM (olroh)

37 I agree with you about chicken breasts for almost everything. I too make my chicken salad with thighs (sprinkled with garlic salt, broiled, brushing with butter on each flip). Most recipes calling for a cut-up chicken, I substitute thighs or legs, to avoid the breast. But I have two defenses of chicken breast, one weaker, one stronger.

The weaker one: if you cook them perfectly, meaning just to the point where the last bit of pink vanishes from the center while they're resting, but the juices still have a touch of pink, they are excellent. Juicy and refined, not stringy at all.

The stronger one: They're better for stir-fries. Thigh chunks just turn greasy and exude a ton of fat under the high heat.

Posted by: Splunge at June 30, 2024 04:25 PM (hmKaK)

38 Grilled chicken and a salad tonight. Going on a road trip tomorrow to our place in WV. We'll probably eat horrible "hill people's food" like grilled sausages and other pork products with copious amounts of beer.

Posted by: Martini Farmer at June 30, 2024 04:25 PM (Q4IgG)

39 Interestingly I smoked beef ribs yesterday and, although I went cheap so they weren't as meaty as Gunslinger's, they were delicious. Smoked in my Smokin' It cabinet.

And I have always preferred thighs and wings!

Posted by: Art Rondelet of Malmsey at June 30, 2024 04:25 PM (FEVMW)

40 Chicken breasts have their place - their best use is when you are serving a REALLY fatty sauce with - think chicken alfredo (even dairy free, that's still got fat, and if you do it dairy - oh boy) or chicken pesto.
Posted by: Nova Local
------
And sammiches. Some cheese and bacon with a dill pickle spear on the side

Posted by: scampydog at June 30, 2024 04:25 PM (VKQbP)

41 19 I was assured there would be roasted carrots on the FT tonight.......

Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

Wait...what?
Posted by: CharlieBrown'sDildo at June 30, 2024 04:16 PM (d9fT1)

He's not wrong....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 30, 2024 04:25 PM (QGaXH)

42 Chicken breasts cooked in white wine and garlic. Chicken fried chicken. Chicken enchiladas. Chicken parmesan.

Posted by: Ben Had at June 30, 2024 04:28 PM (uRE6U)

43 And thanks for the shoutout, CBD. It was fun, if somewhat frustrating, making those 150-year-old “receipts”. I sometimes have trouble interpreting recipes from the sixties!

Posted by: Stephen Price Blair at June 30, 2024 04:28 PM (olroh)

44 36 I did buy hummus, too - TJ's and Aldi's are competitive on price and taste…

Back when I lived in walking distance of a Trader Joe’s I used to get their eggplant hummus a lot. Very garlicky too. It was Good Stuff.
Posted by: Stephen Price Blair at June 30, 2024 04:24 PM (olroh)

I always do roasted garlic...it's just so nice comboed with tzatziki...I may branch out in the future, but that might bring disappointment - and be harder to use both on the same sandwich (I have a chicken meatball plan from an old clearance Aldi's bag that may be turned into Greek meatball subs this week - unless I change my mind, but my boys do love meatball subs, no matter the type - and I've got everything possibly needed - lettuces, roasted red peppers, onions, tomatoes, the sauces, etc).

That's my Sandra Lee low work meal. Since my cancer is now in a progression stage, my energy can come and go, so I'm now making sure I have 1-2 mental plans for healthy-ish 10 minute work dinners if I have a tired day...

Posted by: Nova Local at June 30, 2024 04:28 PM (exHjb)

45 Meet the inventor of the wood pellet.

https://tinyurl.com/y6bcvfxh

I did. He was an unrepentant NAZI.
I got a whole conspiracy theory around this guy.
My FiL worked for him forever and I did too, for about 3 weeks.
Like working for a Bond villain.

Posted by: Reforger at June 30, 2024 04:28 PM (xcIvR)

46 Doing a turkey breast
About an hour
400
soaked in a mesquite flavor all day
i will add wod chips and beer in pans
rest about 10

tada

Posted by: rhennigantx at June 30, 2024 04:30 PM (ENQN6)

47 So what's the point of eating them (chicken breasts)?

There's nothing I like better than a good braised chicken thigh. But for stir frying, you can't beat the standard chicken breast.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 04:30 PM (/HDaX)

48 40 Chicken breasts have their place - their best use is when you are serving a REALLY fatty sauce with - think chicken alfredo (even dairy free, that's still got fat, and if you do it dairy - oh boy) or chicken pesto.
Posted by: Nova Local
------
And sammiches. Some cheese and bacon with a dill pickle spear on the side
Posted by: scampydog at June 30, 2024 04:25 PM (VKQbP)

Yup, another way where there's a ton of fat (especially if you butter or mayo the bread), and extra thigh fat is not needed...

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

49 A rare moment of success in the kitchen. I made biscuits from scratch AND THEY WORKED. Self rising White Lily flour and heavy cream. That's it. The recipe came from Kent Rollins. I know there are other recipes out there but this will do for now. Hot out of the oven with butter and they are heaven. Even a couple of days later, warmed in the toaster oven so the butter melts into the biscuit, sprinkle with sugar and put fresh blueberries on top. Delish!

This isn't bragging. This is amazement.

Posted by: JTB at June 30, 2024 04:30 PM (zudum)

50 Try adding green olives to your hummus.

Posted by: Ben Had at June 30, 2024 04:31 PM (uRE6U)

51 I would actually love a frozen strawberry daiquiri right about now. Haven't had one in years and it's hot and humid here.

Posted by: bluebell at June 30, 2024 04:31 PM (bS+DD)

52 I'm going to jazz up a frozen Sicilian style pizza.

I somehow have accumulated a lot of Munster cheese so it will be the main chorus followed by a leads of peperoni and real sausage trading fours.

Posted by: pawn at June 30, 2024 04:31 PM (QB+5g)

53 Like working for a Bond villain.
Posted by: Reforger at June 30, 2024 04:28 PM (xcIvR)

cripple like Blowfeldt or melted face like Silva

Posted by: rhennigantx at June 30, 2024 04:31 PM (ENQN6)

54 We'll probably eat horrible "hill people's food" like grilled sausages and other pork products with copious amounts of beer.
Posted by: Martini Farmer at June 30, 2024 04:25 PM (Q4IgG)

Oh, excellent! That reminded me that I have a package of those good Texas Kiolbassa sausages. Quick and easy.

Posted by: Dash my lace wigs! at June 30, 2024 04:32 PM (OX9vb)

55 I've been grilling a lot of boneless skinless chicken thighs lately. Yes, they cost more than bone-in, but I've decided it's worth it. For one thing, they cook faster. At Aldi a pack of seven is 1.59 a pound, and they keep well for other meals later in the week.

Posted by: Quarter Twenty at June 30, 2024 04:32 PM (dg+HA)

56 BACON JAM ... Made enough yesterday for July 4th, Labor Day, and probably a couple picnics in between (it freezes well) ... Kept it relatively simple using bacon, yellow onions, bourbon, and maple syrup (no heat) ... It will be used mostly for burgers and charcuterie boards ...
https://neighborfoodblog.com/bacon-onion-jam/

Posted by: Kathy at June 30, 2024 04:32 PM (p69D5)

57 Plus building a 400 SqFt Pergola
Posted by: rhennigantx at June 30, 2024 04:24 PM (ENQN6)

[roll D20 and figure modifier for initiative . . .]

Posted by: Kindltot at June 30, 2024 04:32 PM (D7oie)

58 One of the guys I used to race with is the son of a chef/restaurant owner. And he learned well. He doesn't just mess around in the kitchen like I do, he knows what he's doing.

He and a few other guys stayed at my place before we headed out for Block Island Race Week a few years ago. He offered to make dinner which featured chicken thighs in a rosemary something something spice. To say I was dubious would be a massive undersell.

And I was completely wrong. Some of the best chicken I have ever eaten. Much more flavor than breasts. I'm going to give them ago on the grill this summer.

Posted by: JackStraw at June 30, 2024 04:33 PM (LkLld)

59 Back when I lived in walking distance of a Trader Joe’s I used to get their eggplant hummus a lot. Very garlicky too. It was Good Stuff.
Posted by: Stephen Price Blair at June 30, 2024 04:24 PM (olroh)

How close is that to baba ganoush?

Posted by: Kindltot at June 30, 2024 04:33 PM (D7oie)

60 Famous steak place has carrots about a foot long

Bobs

Posted by: rhennigantx at June 30, 2024 04:34 PM (ENQN6)

61 Sorry. $2.59.

Posted by: Quarter Twenty at June 30, 2024 04:34 PM (dg+HA)

62 How close is that to baba ganoush?
Posted by: Kindltot at June 30, 2024 04:33 PM (D7oie)

ton ton macute > baba ganoush

Posted by: rhennigantx at June 30, 2024 04:34 PM (ENQN6)

63 >>>I was assured there would be roasted carrots on the FT tonight.......

Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

Wait...what?

Posted by: CharlieBrown'sDildo

>My brother is a big fan of pressure-cooked carrots. In fact, he favors his pressure cooker over most kitchen devices. I'm working on steering him into a modern world of polite cuisine, but it has been difficult.

Posted by: Dr. Bone at June 30, 2024 04:35 PM (2UBPP)

64 How close is that to baba ganoush?

I’m pretty sure it was baba ganoush, with garbanzo beans instead of sesame seeds.

Posted by: Stephen Price Blair at June 30, 2024 04:35 PM (olroh)

65 How close is that to baba ganoush?

Posted by: Kindltot at June 30, 2024 04:33 PM (D7oie)

Hummus uses chickpeas. babaganoush uses eggplant.

Posted by: CharlieBrown'sDildo at June 30, 2024 04:35 PM (d9fT1)

66 My brother is a big fan of pressure-cooked carrots.

Posted by: Dr. Bone at June 30, 2024 04:35 PM (2UBPP)

Have you considered getting genetic testing to confirm that he is in fact your brother?

Posted by: CharlieBrown'sDildo at June 30, 2024 04:36 PM (d9fT1)

67 >>> 7 Chicken? I was assured there would be roasted carrots on the FT tonight.......
Posted by: Grateful at June 30, 2024 04:09 PM (IQ6Gq)

3-4 medium to large carrots
peanut or pecan oil
some spice blend you like (I use Spice House's Back of the Yards, lately 50/50 with their Gateway to the North)

preheat oven to 400F
pour enough oil into a bread loan dish to lightly coat the bottom and sides
peel carrots and slice *diagonally* so's they're all fancy and stuff
put carrots in the dish, toss with spice blend and oil
roast ~20 minutes until done

Posted by: Helena Handbasket at June 30, 2024 04:37 PM (llON8)

68 Afternoon.

I mentioned this before but I'll mention it again.

For anyone interested but if, let's say, you're going to the Texas MoMe and you happen to be driving on I-20 west bound stop into the Texas Welcome Center rest area and right next to it you'll find a cozy little restaurant called Yard Bird. I think it's relatively new. I had seen it before but this last time I made sure to stop there. Picked up an alligator andouille sausage po'boy and a strawberry milkshake. Very good!

Alas, it doesn't seem to have a website but you can hop onto Google Maps and search "Yard Bird LLC, Waskom TX" and it'll come up.

Definitely a recommend.

Posted by: Robert at June 30, 2024 04:37 PM (bGQZ9)

69 Ah, the white meat/dark meat chicken dichotomy. It's a symbol of our successful marriage. Mrs. JTB doesn't like dark meat. I will eat any of it but prefer dark. No arguing over who gets the good parts. (Hint: thighs) Breast meat has its place for chicken salad or in soup or some pasta dishes. Dark meat might be better in those dishes but, for some reason, it doesn't last long after cooking in our house.

Posted by: JTB at June 30, 2024 04:38 PM (zudum)

70 Like Blowfeldt.

Posted by: rhennigantx at June 30, 2024 04:31 PM (ENQN6)

I did armed guard on his shop in Reno during a Patent dispute with CAT. You can guess who won.

Our first night my buddy and I are all "Did we just hire on to be the first two guys shot in a Bond film?"

Posted by: Reforger at June 30, 2024 04:39 PM (xcIvR)

71 Hummus uses chickpeas. babaganoush uses eggplant.
Posted by: CharlieBrown'sDildo at June 30, 2024 04:35 PM (d9fT1)

so, ware talkin' . . . Baba-gahumumah?

Posted by: Kindltot at June 30, 2024 04:39 PM (D7oie)

72 More weird stuff at the link...take a look. It's a hoot!

And... bookmarked. My oldest cookbook is my mom's copy (given to me) of The Betty Furness Westinghouse Cookbook, © 1954.

Some recipes in it you'll still see in use basically unchanged, others, not so much.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 04:39 PM (/HDaX)

73 Gotta disagree on chicken breast. I find it much better eating than legs or thighs. But it has to be prepared and cooked correctly, and cooked to the proper temp. Yes, it’s a more subtle flavor than dark meat, but if I wanted big bold tastes every night I’d stick with Dominican hookers and fatty steak every night.

Here’s the secrets: 1. You must brine the breast. Must. It doesn’t take more than 30-40 mins, but you must do it. Must. Did I say must?

2. You can’t cook it past 145 internal temp, 150 tops. Yes, I know about the nasty bacteria. That shit all dies by 120. It’s long gone by 145. The 165 government recommendation is just as stupid and dumb as every other govt recommendation.

Posted by: Elric Blade at June 30, 2024 04:41 PM (0xS3U)

74 no roasted carrots au gratin with maple syrup either, right?

Posted by: Grateful at June 30, 2024 04:24 PM (IQ6Gq)

Correct. Absolutely correct.

Posted by: CharlieBrown'sDildo at June 30, 2024 04:41 PM (d9fT1)

75 Dinner today was ChefJohn's Spanish octopus over some garlic and smoked paprika roasted potatoes. Salas was wild arugula, orange segments and shaved Parm. It worked.

Posted by: RedMindBlueState at June 30, 2024 04:42 PM (bJGD1)

76 Saw a tik tok video floating around. Guy hit reorder on an online order he did in 2022. The $147 order was now over $400.

Posted by: Dave in Fla at June 30, 2024 04:42 PM (5p7BC)

77 >>> 10 Finally did my "restock up" run to Trader Joe's today. It was my only shop of the weekend.

I fit $198 worth of groceries in 4 bags - 1 produce, 1 allergy stuff (like their vegan tzatziki - it was back), 2 frozen (I admit, I stock up on frozen items here b/c if you read their labels, they use real food for almost everything "normal" -
==
Posted by: Nova Local at June 30, 2024 04:12 PM (exHjb)

This. Example, their frozen green beans - "ingredients: green beans" - what, no xanthum gum, red dye #96, trumpaliznaorgzore or even soy protein?!

Posted by: Helena Handbasket at June 30, 2024 04:42 PM (llON8)

78 55 I've been grilling a lot of boneless skinless chicken thighs lately. Yes, they cost more than bone-in, but I've decided it's worth it. For one thing, they cook faster. At Aldi a pack of seven is 1.59 a pound, and they keep well for other meals later in the week.
Posted by: Quarter Twenty at June 30, 2024 04:32 PM (dg+HA)

Yeah, I like the boneless and skinless Aldi's chicken thighs - anytime they drop under $2, I get a lot of them.

My last Aldi's trip was an early Saturday morning (last week), and I hit the discount protein heaven - I got all their "everything free" chicken thighs, ground beef, fresh "lightly smoked" salmon, and steak 50% off b/c it was close to date. I admit, I think I walked out with 16lbs of meat and fish product. Ate some of it this week (fish was the same day b/c dated fish, even with a few days left and "lightly smoked", has to go asap, but $5.50/lb is $5.50/lb)...have more for plans the next few weeks, too.

PS - Homemade Honey dijon (honey, dijon, and olive oil with salt) was amazing on the fish - smoke plus mustard on salmon works...

Posted by: Nova Local at June 30, 2024 04:44 PM (exHjb)

79 Paris' river Seine was too dirty when tested on June 16 to allow the Olympic triathlon and open-water swimming events to be held there, an analysis showed on Friday, June 21.

Sac ra shit

Posted by: rhennigantx at June 30, 2024 04:45 PM (ENQN6)

80 77 >>> 10 Finally did my "restock up" run to Trader Joe's today. It was my only shop of the weekend.

I fit $198 worth of groceries in 4 bags - 1 produce, 1 allergy stuff (like their vegan tzatziki - it was back), 2 frozen (I admit, I stock up on frozen items here b/c if you read their labels, they use real food for almost everything "normal" -
==
Posted by: Nova Local at June 30, 2024 04:12 PM (exHjb)

This. Example, their frozen green beans - "ingredients: green beans" - what, no xanthum gum, red dye #96, trumpaliznaorgzore or even soy protein?!
Posted by: Helena Handbasket at June 30, 2024 04:42 PM (llON

That's why I go there when my freezer has space and I've used up all my food (I just had one bag of frozen edamame left from my trip 2 months ago - still bought another)...when I need time and low work, their food is the best option...

Posted by: Nova Local at June 30, 2024 04:45 PM (exHjb)

81 I took a week off from work so all week I've been eating steak and eggs for breakfast. It's been great.

https://youtu.be/phLn93jNbe8

Posted by: Quarter Twenty at June 30, 2024 04:46 PM (dg+HA)

82 >>>Have you considered getting genetic testing to confirm that he is in fact your brother?

Posted by: CharlieBrown'sDildo

>For real and no joke, he's my half brother, - he's older, and we share the same mother. But I love the guy and we're family until death.

He just sucks as a cook.

Posted by: Dr. Bone at June 30, 2024 04:46 PM (2UBPP)

83 Baby carrots, butter, olive oil, garlic, sage, S&P. Just enough butter and oil to get the seasonings to stick, plus a bit in the bottom of the pan. No water. Heat on medium, tossing frequently until desired tenderness.

Posted by: Martini Farmer at June 30, 2024 04:46 PM (Q4IgG)

84 Timing. Just prior to reading CBD post made a sammich. Diced: pepperoni, ham, hard salami, and dry salami. Flash fried with red wine vinegar and Italian dressing. Topped with melted mozzarella, diced pickles and kakamata's. Seved on toasted sourdough. Damnit... might be time for two of those.
And Elric, you should add the Vegas back to your nic. Buffets in Vegas and the joke is too dang funny.

Posted by: scampydog at June 30, 2024 04:46 PM (VKQbP)

85 I did armed guard on his shop in Reno during a Patent dispute with CAT. You can guess who won.

Our first night my buddy and I are all "Did we just hire on to be the first two guys shot in a Bond film?"
Posted by: Reforger at June 30, 2024 04:39 PM (xcIvR)

ha

Posted by: rhennigantx at June 30, 2024 04:47 PM (ENQN6)

86 I did armed guard on his shop in Reno during a Patent dispute with CAT. You can guess who won.

Our first night my buddy and I are all "Did we just hire on to be the first two guys shot in a Bond film?"
Posted by: Reforger at June 30, 2024 04:39 PM (xcIvR)

and dropped down a chimney stack

Posted by: rhennigantx at June 30, 2024 04:48 PM (ENQN6)

87 We haven't bought commercial hummus for years. We use Goya brand premium canned chick peas and Baron's Pure Tahini Sesame Paste. The tahini is from Israel and is the best we've found. We use it in baba ghanoush as well.

One warning if we ever serve hummus or baba to you. Recipes call for X amount of lemon juice. I use about five times that amount. Yes, I am a lemon freak.

Posted by: JTB at June 30, 2024 04:48 PM (zudum)

88 Yes, I know about the nasty bacteria. That shit all dies by 120. It’s long gone by 145.

Posted by: Elric Blade at June 30, 2024 04:41 PM (0xS3U)

Nope. 120 degrees is not hot enough to kill many bacteria, unless you are cooking it for a very long time, and even then...

The data show that there needs to be a 99.99999% reduction in pathogen numbers to be safe. And those reductions are time and temperature dependent.

Posted by: CharlieBrown'sDildo at June 30, 2024 04:48 PM (d9fT1)

89 "Put the lime in the coconut, shake it all up."

-- from "The Muppet Show"

Posted by: Weak Geek at June 30, 2024 04:49 PM (p/isN)

90 76 Saw a tik tok video floating around. Guy hit reorder on an online order he did in 2022. The $147 order was now over $400.
Posted by: Dave in Fla at June 30, 2024 04:42 PM (5p7BC)

My wife cried about a year ago when her cart was 400.

Posted by: rhennigantx at June 30, 2024 04:49 PM (ENQN6)

91 >>> 33
==
Chicken breasts have their place - their best use is when you are serving a REALLY fatty sauce with - think chicken alfredo (even dairy free, that's still got fat, and if you do it dairy - oh boy) or chicken pesto.
Posted by: Nova Local at June 30, 2024 04:23 PM (exHjb)

>>> 42 Chicken breasts cooked in white wine and garlic. Chicken fried chicken. Chicken enchiladas. Chicken parmesan.
Posted by: Ben Had at June 30, 2024 04:28 PM (uRE6U)

I have a recipe in "THE" cookbook which uses oil and adds a stick of butter and a lump ?? of bacon grease for flavor.

Posted by: Helena Handbasket at June 30, 2024 04:50 PM (llON8)

92 87 We haven't bought commercial hummus for years. We use Goya brand premium canned chick peas and Baron's Pure Tahini Sesame Paste. The tahini is from Israel and is the best we've found. We use it in baba ghanoush as well.

One warning if we ever serve hummus or baba to you. Recipes call for X amount of lemon juice. I use about five times that amount. Yes, I am a lemon freak.
Posted by: JTB at June 30, 2024 04:48 PM (zudum)

When I make homemade (yes, for guests normally b/c it's a nice and simple app with fresh veg), I always zest the whole lemon and then add the whole lemon's juice - I like lemon and garlic together in about...everything...

Posted by: Nova Local at June 30, 2024 04:50 PM (exHjb)

93 Guy hit reorder on an online order he did in 2022. The $147 order was now over $400.

Posted by: Dave in Fla at June 30, 2024 04:42 PM (5p7BC)

That's mentioned in the linked article.

Posted by: CharlieBrown'sDildo at June 30, 2024 04:51 PM (d9fT1)

94 If anyone is in the market for a Trager pellet grill Home Depot has them on sale. The 575 with wifi is $200 off. Plus your military discount stacks with that. I bought one to replace my old cabelas brand pellet grill that is on it's last legs.

Posted by: Mister Scott (Formerly GWS) at June 30, 2024 04:52 PM (QNSds)

95 >>> 93 Guy hit reorder on an online order he did in 2022. The $147 order was now over $400.

Posted by: Dave in Fla at June 30, 2024 04:42 PM (5p7BC)

That's mentioned in the linked article.
Posted by: CharlieBrown'sDildo at June 30, 2024 04:51 PM (d9fT1)

There you go again, claiming there's "content" at this place...

Posted by: Helena Handbasket at June 30, 2024 04:52 PM (llON8)

96 That's mentioned in the linked article.
Posted by: CharlieBrown'sDildo at June 30, 2024 04:51 PM (d9fT1)

I posted it on Friday.

https://x.com/search?

q=walmart%20reorder&src=typed_query

Posted by: rhennigantx at June 30, 2024 04:53 PM (ENQN6)

97 cookbook which uses oil and adds a stick of butter and a lump ?? of bacon grease for flavor.
Posted by: Helena Handbasket
---------------
Agree. Automatic when cooking chx breastesses. Also Elric's comment about soaking/brining.

Posted by: scampydog at June 30, 2024 04:53 PM (VKQbP)

98 (this is the kind of content I can't mention to bluebell the hen)

Posted by: Helena Handbasket at June 30, 2024 04:53 PM (llON8)

99 100

Posted by: rhennigantx at June 30, 2024 04:55 PM (ENQN6)

100 Helena Handbasket, pecan oil and bacon grease makes glorious fried chicken.

Posted by: Ben Had at June 30, 2024 04:55 PM (uRE6U)

101 Scampywife announced that she wants to play golf. Later foodies. Thanks for the post, CBD.

Posted by: scampydog at June 30, 2024 04:57 PM (VKQbP)

102 “Free the [Jan. 6] hostages now.

“They should free them now for what they’ve gone through.”

Trump was emphasizing the lengthy wait and the perceived injustice faced by the defendants.

His comments came just hours after the Supreme Court delivered its 6-3 ruling.

Posted by: rhennigantx at June 30, 2024 04:57 PM (ENQN6)

103 I make a blender hummus recipe, it uses canned chickpeas, though I have used cooked ones instead.
Chickpeas, tahini, garlic, lemon, and enough of the pot or can liquid to get it to blend smooth.

garnish with powdered cayenne or thai peppers, and a drizzle of olive oil.

It is authentic in that an actual Turk taught it to me. I think she got it out of a magazine.

Posted by: Kindltot at June 30, 2024 04:59 PM (D7oie)

104 Yes, I know about the nasty bacteria. That shit all dies by 120. It’s long gone by 145.

Posted by: Elric Blade at June 30, 2024 04:41 PM (0xS3U)

Nope. 120 degrees is not hot enough to kill many bacteria, unless you are cooking it for a very long time, and even then...

The data show that there needs to be a 99.99999% reduction in pathogen numbers to be safe. And those reductions are time and temperature dependent.
Posted by: CharlieBrown'sDildo at June 30, 2024 04:48 PM (d9fT1)
———-

Correct. And by the time the internal temp gets to 145, the time and temp has long killed any bacteria. You can let it rest a few minutes if you want to be sure. You’d be more likely to get sick from a lone bacteria on the fork than you would the chicken.

Posted by: Elric Blade at June 30, 2024 04:59 PM (0xS3U)

105 > pecan oil and bacon grease makes glorious fried chicken.
---------
scribbles furiously
hands note to wife
holds breath

Posted by: Martini Farmer at June 30, 2024 04:59 PM (Q4IgG)

106 You expected me to read the linked article?

What the hell has happened to this place while I've been gone?

Next you will tell me people wear pants.

Posted by: Dave in Fla at June 30, 2024 05:00 PM (5p7BC)

107 Next you will tell me people wear pants.

My wife makes me wear them.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:00 PM (/HDaX)

108 Masking a Bolognese meat sauce. 1 hour to go. There are so many different recipes for Bolognese out there. Every one is "authentic". Just decided to go with Marcella Hazan's. It's simple and it's smelling quite good right now.

Posted by: Tuna at June 30, 2024 05:01 PM (oaGWv)

109 Next you will tell me people wear pants.

Posted by: Dave in Fla at June 30, 2024 05:00 PM (5p7BC)

Do boxers count?

Posted by: rhennigantx at June 30, 2024 05:01 PM (ENQN6)

110 Speaking of rules, not going off topic, but big news from France when the next open thread rolls around.

Hmm, let me try to salvage this...

The food in Paris sucks!

Posted by: Dave in Fla at June 30, 2024 05:02 PM (5p7BC)

111 I’ve always been a leg and thigh man but if breasts are all that are offered I’ll work with it. LOL and I will show myself out.

Posted by: RetSgtRN at June 30, 2024 05:02 PM (eTkTC)

112 I buy good quality boneless, skinless chicken breasts. I cut them into thick strips, dip in beated egg, roll in flour and fry in bacon grease. Chicken fingers if you will.

Posted by: Notsothoreau at June 30, 2024 05:02 PM (xjTDL)

113 >>>Scampywife announced that she wants to play golf. Later foodies. Thanks for the post, CBD.

Posted by: scampydog

>Pablo is the grounds keeper at hole number six, so keep your head on a swivel.

Posted by: Dr. Bone at June 30, 2024 05:03 PM (2UBPP)

114 From Saturday ONT:
503 Eastbound lanes of I-70 reopen after trailer carrying carrots catches fire
The fire was reported around 10:50 a.m. in the Floyd Hill area near U.S. 6 in Clear Creek County.
----
Roasted carrots will be featured in today's CBD Food thread.
Awaiting the details of the roasted carrots au gratin with maple syrup, a CBD specialty.

Posted by: Ciampino - Dr Dr Jill Biden? at June 30, 2024 12:50 AM (qfLjt)

Posted by: Ciampino - Sun Titbits #23 at June 30, 2024 05:03 PM (qfLjt)

115 Mr. S's church did their 5th Sunday plus 4th of July lunch today- burgers, hot dogs, beans, two kinds of fries (plain and jalapeno) with all the fixins'.
Watermelon and various baked goods for dessert.

They have a cook shed out back with enormous built in grills where they prepare and cook the sausage for their annual fall fund-raiser. It cooks excellent burgers, etc. the rest of the time.

Posted by: sal: tolle adversarium et afflige inimicum at June 30, 2024 05:04 PM (y7DxH)

116 Hmm, let me try to salvage this...

The food in Paris sucks!
Posted by: Dave in Fla at June 30, 2024 05:02 PM (5p7BC)

now do the river

Posted by: rhennigantx at June 30, 2024 05:04 PM (ENQN6)

117 I am having boneless chicken breast tonight despite the negative press they are getting today. J wants to make pasta again, and I just really don’t care for pasta. Chicken breast over salad greens is going to equal dinner for me.

What do you use in your brine, Elric?

Posted by: Piper at June 30, 2024 05:04 PM (p4NUW)

118 I made a kickass peach pie yesterday. I was loath to use the oven because the A/C is out (FWP) but I did anyway as the peaches were wonderful.

The peaches were the second batch purchased this week. The first group were from a vendor that set up along side the road. I had heard good things about him so I stopped in to try his wares out. In short, his fruit was the ride home away from rotting and he is a cheat and a scoundrel. He cheated me on the change that was due back from my bills and he had a line of patter to match that of the old carny barkers.

I'm bad-mouthing him to everyone I see.

Posted by: Tonypete at June 30, 2024 05:04 PM (WXNFJ)

119 Pan-seared shrimp and chorizo tonight. Good, quick, very tasty dinner but sadly I haven’t seen anything bigger than u15 shrimp in a long time. I really like the u12 monsters.

Posted by: Elric Blade at June 30, 2024 05:06 PM (0xS3U)

120 I really like the u12 monsters.
Posted by: Elric Blade

I thought it was the U-235 that created the likes of Godzilla and Mothra.

Posted by: Tonypete at June 30, 2024 05:08 PM (WXNFJ)

121 Every time I try to make chicken and rice, it turns out great but it is not consistently awesome. I like to use Brown rice. Even pound the chicken breast filets, brine them. That helps for sure, but I know it’s done when the chicken breasts are tender (in the oven with sauce and pre-cooked rice) and fall apart, and fill the kitchen with “Dinners ready” chickeny smell.

Chicken doesn’t benefit from long simmering or cooking, right? I’d love to throw uncooked rice and liquid in the with maybe seared chicken breasts, but I’m never that patient. 2 hours isn’t enough?

Posted by: Common Tater at June 30, 2024 05:09 PM (ldF7/)

122 Piper, I toss cubed chicken breast in a creamy caesar dressing and then top the greens.

Posted by: Ben Had at June 30, 2024 05:10 PM (uRE6U)

123 The apple pie in the 1876 cookbook looks good, the filling may be a good use of applesauce. I think I may try something like a handpie with that filling.

Posted by: Kindltot at June 30, 2024 05:11 PM (D7oie)

124 Sometimes the chicken breasts, it just doesn’t seem like they want to perform right. Does cooking in lots of fat or fatty sauce help tenderize or something? Butter never hurt anything.

Posted by: Common Tater at June 30, 2024 05:12 PM (ldF7/)

125
Chicken breasts are good for sous vide then shredding down. Taco chicken is a regular item here.

Posted by: The 'New Guy' at June 30, 2024 05:12 PM (RKVpM)

126 114/
Vindicated!!!!!

Posted by: Grateful at June 30, 2024 05:12 PM (IQ6Gq)

127 And I still have a lot of figs, so those are going in my salad with a homemade balsamic dressing of some variety. I don’t have any goat cheese, or that would be part of the equation. I suppose I could go get some, but I look like a hobo right now. I just swapped my leggings for sweats, that was the extent of my effort.

Posted by: Piper at June 30, 2024 05:13 PM (p4NUW)

128 >>> 106
==
Next you will tell me people wear pants.

Posted by: Dave in Fla at June 30, 2024 05:00 PM (5p7BC)

Silly Dave in Fla, that's for the *Book* Thread.

Posted by: Helena Handbasket at June 30, 2024 05:13 PM (llON8)

129 The oldest cookbook we have is The Wise Encyclopedia of Cookery. Published in 1948 it was given to Mrs. JTB's newlywed mom in 1949 from her mother-in-law. It assumes you can't boil water and goes from there. (I always loved the section on how to skin and butcher a rabbit. Try to find that in your Betty Crocker book.) Very useful when trying something new. We have older pamphlets from the 1930s and 40s that were put out by local utility companies and Ball canning jars. The recipes still work.

BTW, that cookbook is still available as used on Amazon and gets 4.9 out of 5 stars.

Posted by: JTB at June 30, 2024 05:13 PM (zudum)

130
I'm bad-mouthing him to everyone I see.
Posted by: Tonypete at June 30, 2024 05:04 PM (WXNFJ)

I'm so sorry about that. Not a way to get repeat customers, and frankly peaches deserve better than a scoundrel to sell them. They are God's perfect fruit.

Posted by: Moki at June 30, 2024 05:13 PM (wLjpr)

131 106
Next you will tell me people wear pants.

Posted by: Dave in Fla at June 30, 2024 05:00 PM (5p7BC)
----
Well we are so lazy (it's a Sunday - it ends in y) that we left them on after the erudite Book Thread. Sorry for the confusion we may have caused. I warn you we have already mentioned bewbs, well breasts actually.

Posted by: Ciampino - Sun Titbits #24 at June 30, 2024 05:13 PM (qfLjt)

132 122 Piper, I toss cubed chicken breast in a creamy caesar dressing and then top the greens.
Posted by: Ben Had at June

This sounds promising, I even have Cesar. I would have to save the figs for dessert, but that isn’t world ending.

Posted by: Piper at June 30, 2024 05:15 PM (p4NUW)

133 Cooking chicken breasts in white wine leaves them moist and tender.

Posted by: Ben Had at June 30, 2024 05:15 PM (uRE6U)

134 Combination FWP and food (or at least drink)

I am fond of the Crackhead Slammer, the original recipe is
1 shot Peppermint Schnapps
1 shot Cinnamon Schnapps
Dr Pepper (I use Coke Zero instead)
Serve over ice

Problem is, my local State stores are no longer stocking Cinnamon Schnapps, as all the cool kids are drinking Fireball cinnamon whiskey instead. I grabbed every bottle of cinnamon schnapps they had on the close-out shelf. In two years, I may be out.

It isn't easy, being a Girl-Drink Drunk.

Posted by: Idaho Spudboy at June 30, 2024 05:15 PM (62wAR)

135 I am having boneless chicken breast tonight despite the negative press they are getting today. J wants to make pasta again, and I just really don’t care for pasta. Chicken breast over salad greens is going to equal dinner for me.

What do you use in your brine, Elric?
Posted by: Piper at June 30, 2024 05:04 PM (p4NUW)
———
It’s pretty simple. I use salt as the base (that’s what causes the chemical reaction that makes the meat more juicy) and add some sugar for flavor and texture.

There are dozens of recipes online about how much salt per cup of water, but I have no patience for that. I just dump it in until the water is very very salty. The water should be filtered or distilled.

You don’t want to brine it for too long, or the breast will be too salty. And maybe only Mannix likes salty breasts. And once it’s done, do NOT season with any more salt. I keep the seasonings simple. I just slather in butter and add some pepper and a little cumin or curry. Done!

And this is only for skinless breasts. Good luck!

Posted by: Elric Blade at June 30, 2024 05:15 PM (0xS3U)

136 >>> 100 Helena Handbasket, pecan oil and bacon grease makes glorious fried chicken.
Posted by: Ben Had at June 30, 2024 04:55 PM (uRE6U)

I really should try pecan oil. I've been using peanut oil for a while (not in the cookbook, sadly)

Posted by: Helena Handbasket at June 30, 2024 05:17 PM (llON8)

137 I really like the u12 monsters.

Costco sells U11-15 shrimp on a fairly regular basis.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:17 PM (/HDaX)

138 130
I'm so sorry about that. Not a way to get repeat customers, and frankly peaches deserve better than a scoundrel to sell them. They are God's perfect fruit.

Posted by: Moki at June 30, 2024 05:13 PM (wLjpr)
----
Bananas -- fight me.

For European fruit I'm partial to persimmons and figs.

Posted by: Ciampino - Sun Titbits #25 at June 30, 2024 05:17 PM (qfLjt)

139 Dinner is leftover pasta shells stuffed with cheese and beef, covered in tomato sauce, served with garlic bread and salad.

Do you know why this is a big deal? For some reason, large stuffed shells are impossible to find any more and it was sheer chance that my mother in law found some at the grocery store.

Posted by: NR Pax at June 30, 2024 05:18 PM (lXCUP)

140 Helena Handbasket, Pecan or almond oil.

Posted by: Ben Had at June 30, 2024 05:19 PM (uRE6U)

141 JTB, we had an Israeli neighbor who brought me hummus from a trip home to Tel Aviv. I have no idea what they do there, but that was the fluffiest, smoothest, most delicious hummus I have ever eaten, and we have lived all over the Middle East. She had no idea either, she said she always bought this hummus when she was home. It was heaven!

Posted by: Moki at June 30, 2024 05:19 PM (wLjpr)

142 Chicken doesn’t benefit from long simmering or cooking, right? I’d love to throw uncooked rice and liquid in the with maybe seared chicken breasts, but I’m never that patient. 2 hours isn’t enough?
Posted by: Common Tater at June 30, 2024 05:09 PM (ldF7/)

Well, we prep our rice separately, but long and low with chicken thighs works beautifully. Sear them a bit, toss in a bunch of chopped garlic and 3-4 tbsp of butter. Cook at about 350 for an hour. Nothing could be better.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:20 PM (/HDaX)

143 Hmm Dinner recipe rating. Succinct, direct with ample time to imbibe adult beverages.

- 5 Stars Fellow Traveler...

Posted by: Im Gumby Damn It! at June 30, 2024 05:21 PM (o3Uyl)

144 Bananas -- fight me.

For European fruit I'm partial to persimmons and figs.
Posted by: Ciampino - Sun Titbits #25 at June 30, 2024 05:17 PM (qfLjt)

You and my grandfather. He immigrated from Greece, alone, as a 9 year old. On the train to relatives in Texas, someone gave him a banana - the only food he'd had in days. He could never get enough of them.

Posted by: Moki at June 30, 2024 05:21 PM (wLjpr)

145 >>> 139 Dinner is leftover pasta shells stuffed with cheese and beef, covered in tomato sauce, served with garlic bread and salad.

Do you know why this is a big deal? For some reason, large stuffed shells are impossible to find any more and it was sheer chance that my mother in law found some at the grocery store.
Posted by: NR Pax at June 30, 2024 05:18 PM (lXCUP)

I am under the impression that the woofloo hysteria was the cause of and/or the excuse for discontinuing many products. I'm still annoyed that the thin chocolate wafer cookies - "Famous Vienna"? - are gone. I used them for variations on rum balls. King Arthur Flour has a copycat recipe which I haven't yet tried.

Posted by: Helena Handbasket at June 30, 2024 05:21 PM (llON8)

146 I really like the u12 monsters.

Costco sells U11-15 shrimp on a fairly regular basis.
Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:17 PM (/HDaX)
——-

Not in my area, sadly. That’s where I get my shrimp. I’m sure I can get u12 at a specialty seafood shop … for $50+ pound. But I’m too cheap for that. If I’m paying $50 a pound, it better be for something special like cocaine or nice fat King Crab legs.

Posted by: Elric Blade at June 30, 2024 05:21 PM (0xS3U)

147 124 Sometimes the chicken breasts, it just doesn’t seem like they want to perform right. Does cooking in lots of fat or fatty sauce help tenderize or something? Butter never hurt anything.
Posted by: Common Tater at June 30, 2024 05:12 PM (ldF7/)

It does help add moisture back to them...and moisture is as important as tenderness when it comes to chicken breast.

With so little fat, chicken breast dries out rapidly if it overcooks even a little, so having something saucy and fatty adds a lot to the moisture and mouth feel...

Posted by: Nova Local at June 30, 2024 05:23 PM (exHjb)

148
Chicken doesn’t benefit from long simmering or cooking, right?

Chicken breasts I sous vide at 204 F like forever. I use the juice for making delicious rice.

I'm a tender man and I like a tender chicken.

Posted by: The 'New Guy' at June 30, 2024 05:23 PM (RKVpM)

149 I'm testing home-made chicken patties tonight (for a grandkid-prepare-themselves food idea I saw this week) ... Take a burrito-sized flour tortilla and make one "radius" slice , place grated cheese in quadrant one, a cooked chicken patty in quadrant two, pickle slices in quadrant three, foll-fold into a "sandwich" then pan fry (or microwave or air fry) to melt the cheese ... Today's testing includes working on the technique so it's kid-friendly, determining the best size (and how flat) to make the patty, and choosing how best to season the chicken ... Will also need to make sure there's plenty of Chik-fil-A sauce in the house.

Posted by: Kathy at June 30, 2024 05:24 PM (p69D5)

150 MMM beef ribs...yummy . Beef ribs are getting costly.

Posted by: Im Gumby Damn It! at June 30, 2024 05:24 PM (o3Uyl)

151 Cook at about 350 for an hour. Nothing could be better.
Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:20 PM (/HDaX)

I forgot to mention, in a cast-iron brassiere.

Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:25 PM (/HDaX)

152 I will concoct a brine. I only have brown sugar, but that is probably okay. And I am still on this fig thing. Hmmm…..wait, I have honey salt. I am going to get creative. It’s going to be amazing or awful.

We had filet last night, so tomorrow is probably going to be chickpea burgers with tzatziki. Everyone’s snacks are going to be apple based, too. They have bred in my fridge somehow, there is a gazillion apples in here.

Posted by: Piper at June 30, 2024 05:25 PM (p4NUW)

153 Peaches.
I just don't know how to buy peaches. When I hit it right, they are among the most delicious fruits I've eaten.
But generally, they stay rock hard for a couple of days, and then overnight they are over ripe. Frustrating.

Posted by: From about that Time at June 30, 2024 05:25 PM (4780s)

154 Greetings!
"But generally, they stay rock hard for a couple of days, and then overnight they are over ripe"
I have the same problem with avocados...

Posted by: gourmand du jour at June 30, 2024 05:26 PM (MeG8a)

155 You know what would be a funny reality show? You go to someone else’s house and create a meal with what they have on hand.

This would be easy if the kitchen you drew was Nova Local. But not so much with the ones speaking of Vienna sausages as actual food.

Posted by: Piper at June 30, 2024 05:26 PM (p4NUW)

156 Chicken breasts, I throw them in a sandwich baggy with some Italian dressing an hour or so before cooking them. Caesar's dressing works also.

Posted by: From about that Time at June 30, 2024 05:27 PM (4780s)

157
I forgot to mention, in a cast-iron brassiere.

Isn't a brassiere that heavy tough on your back? Supporting photographic evidence is encouraged.

Posted by: The 'New Guy' at June 30, 2024 05:27 PM (RKVpM)

158 I'm still annoyed that the thin chocolate wafer cookies - "Famous Vienna"?-are gone.

My favorite chocolate wafers, which ought to be great for rum balls:

1-1/2 cup flour; 1/2 cup cocoa powder; 1/2 tsp cayenne pepper; 1/2 tsp salt; 8 oz butter, softened; 1/3 cup powdered sugar; 2 tbsp sugar; 1 egg yolk; coarse salt

Sift flour, cocoa, cayenne, and salt into a bowl. Cream butter and sugars. Add yolk and beat until smooth. Mix dry ingredients in to incorporate. Knead gently until it comes
together; divide in half and press each into a disk.

Roll out between sheets of wax paper to about 1/4 inch thick. Freeze until firm, at least one hour. Line two large baking sheets with parchment paper. Cut cookies with a 1-1/2-inch round cutter.

Arrange an inch apart and sprinkle with coarse salt. Bake at 350° until just firm, about 15 minutes. Cool for three minutes, then transfer to wire rack. Makes 6 dozen cookies.

Posted by: Stephen Price Blair at June 30, 2024 05:27 PM (olroh)

159 152. *are a gazzillion. I went to TAMU. What can I say.

Posted by: Piper at June 30, 2024 05:28 PM (p4NUW)

160 Yeah, the rice benefits from being “twice baked” I’d say, or close enough. Pickle juice is pretty decent field expedient marinade. There should probably be some sugar in there too.

Posted by: Common Tater at June 30, 2024 05:28 PM (ldF7/)

161
Hive mind: sitting on the deck waiting for the laboriously processed boneless thighs to finish on the Weber. Scraped crispy skin, prosscuito wrapped smoked provolone stuffed.

Posted by: Auspex at June 30, 2024 05:29 PM (j4U/Z)

162 154 Greetings!
"But generally, they stay rock hard for a couple of days, and then overnight they are over ripe"
I have the same problem with avocados...
Posted by: gourmand du jour at June 30, 2024 05:26 PM (MeG8a)

Avocados are worse b/c where people touched them to feel them, they are gonna be ruined when they finally get ripe. I've started buying the bags of avocados not b/c they are as nice but b/c they seem to have much less eventual bruising ruinedness b/c no one touches all 7 in a bag (and I make a ton of homemade guacamole, so using them up is never an issue - diced avo on tacos or sandwiches when I get to lazy for guac)...

Posted by: Nova Local at June 30, 2024 05:29 PM (exHjb)

163 Those chocolate wafers were from someone named Dorie Greenspan in the 2012 Food and Wine annual.

Posted by: Stephen Price Blair at June 30, 2024 05:30 PM (olroh)

164 Dark meat (legs and thighs) does especially well on a grill. Dry rub of salt and adobo, coals to one side, drink for the next 40-50 minutes. Chicken breasts, either whole or cut in half, - and YES leave the skin on - will reward the chef that attentively bastes them with bacon fat or a lemon-sage-butter marinade...

Posted by: Joe Kidd at June 30, 2024 05:30 PM (szKLp)

165 >>> 158

==
Posted by: Stephen Price Blair at June 30, 2024 05:27 PM (olroh)

saved this, thanks!

Posted by: Helena Handbasket at June 30, 2024 05:30 PM (llON8)

166 Isn't a brassiere that heavy tough on your back? Supporting photographic evidence is encouraged.

Yeah, I spelled it wrong. Here:

Braisière

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

167 Depending on your recipe. Soaking chicken in buttermilk overnight will render it very moist . Works well for fried chicken.

Posted by: Ben Had at June 30, 2024 05:30 PM (uRE6U)

168 53 Peaches.
I just don't know how to buy peaches. When I hit it right, they are among the most delicious fruits I've eaten.
But generally, they stay rock hard for a couple of days, and then overnight they are over ripe. Frustrating.
Posted by: From about that Time at June 30, 2024 05:25 PM (4780s)

Peaches from Chile are imposters.. I live in the Garden State of NJ we get an excellent peach orchard yield. I agree juicy and sweet .Great chilled on a hot summer day and as an apertif sliced with a wine splash..

Posted by: Im Gumby Damn It! at June 30, 2024 05:30 PM (o3Uyl)

169 155 You know what would be a funny reality show? You go to someone else’s house and create a meal with what they have on hand.

This would be easy if the kitchen you drew was Nova Local. But not so much with the ones speaking of Vienna sausages as actual food.
Posted by: Piper at June 30, 2024 05:26 PM (p4NUW)

Gordon Elliott's Door Knock Dinners - one of the 1st ever Food Network shows and one of the 1st I used to REALLY learn how to cook...(I was okay in high school - this show started helping me be way better than okay)...

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

170 159 152. *are a gazzillion. I went to TAMU. What can I say.
Posted by: Piper at June 30, 2024 05:28 PM (p4NUW)

Nov 30

Posted by: rhennigantx at June 30, 2024 05:32 PM (ENQN6)

171 Avocados:

If it’s bright green, you have about 4 days on the counter to hit ripe. Maybe 5.

If it’s dark green with lighter flecks, it’s ready to go. Eat it now. Like right now. Or put it in the fridge and it will stop.

If it’s black all over, get the pit out and plant it.

If you get one and it’s not ripe, and you don’t have 4 days, put it in a brown paper bag with a banana. It will ripen in 1-2 days.

Posted by: Piper at June 30, 2024 05:33 PM (p4NUW)

172
If you get one and it’s not ripe, and you don’t have 4 days, put it in a brown paper bag with a banana. It will ripen in 1-2 days.
Posted by: Piper at June 30, 2024 05:33 PM (p4NUW)

Thanks! I've been guessing for years, not successfully. This is helpful.

Posted by: Moki at June 30, 2024 05:35 PM (wLjpr)

173 My new produce stand had yellow (flesh) watermelons the other day. She was sold out so all I could get was a taste. Pretty good but I'd like to try a full half. They'd be great for a fruit salad.

Posted by: Tonypete at June 30, 2024 05:36 PM (WXNFJ)

174 Having Chicken Cordon Bleu and inexplicably, a nice Chianti.

Posted by: Thomas Bender at June 30, 2024 05:36 PM (XV/Pl)

175 I forgot to mention, in a cast-iron brassiere.
Posted by: Additional Blond Agent, STEM Guy at June 30, 2024 05:25 PM (/HDaX)

Every thread turns into a boob thread.

Posted by: Dash my lace wigs! at June 30, 2024 05:37 PM (OX9vb)

176 What I’d really like to do is make up a batch of chicken and rice and then can up a batch with the pressure canner. Store bought stuff is pretty gnarly on some things. But the recipes don’t like high fat items for home canning. Even Navy beans, the veritable raison d’etre for spending $400 on the damn thing, it says in the directions not to try to cook dried beans. Good Navy bean soup would be awesome out of a Ball mason jar on a cold winters day. Mom always put a Bay leaf in with the soup, I laughed at her when I was a kid and said any old leaf out of the yard would probably do the same thing.

Posted by: Common Tater at June 30, 2024 05:37 PM (ldF7/)

177 Every thread turns into a boob thread.
Posted by: Dash my lace wigs!

We're nothing if not predictable!

Posted by: Tonypete at June 30, 2024 05:37 PM (WXNFJ)

178 Almost a FWP... misplaced wife's recipe book. Finally found it! (She hasn't cooked since last kid graduated HS, 15+ yrs ago.) Was looking for couple of her dessert recipes. Mandarin Orange cake and Hummingbird cake.
Think I'll take stab at the Orange cake this 4th. Looks pretty easy.

Posted by: olddog in mo at June 30, 2024 05:38 PM (hoCmQ)

179 141 ... " we had an Israeli neighbor who brought me hummus from a trip home to Tel Aviv. I have no idea what they do there, but that was the fluffiest, smoothest, most delicious hummus I have ever eaten, and we have lived all over the Middle East. "

Hi Moki,
I don't know where my grandparents got the tahini when they made hummus. I loved the stuff growing up. But the hummus we make at home using carefully chosen ingredients is much better than my aging memory recalls and infinitely better than stuff from the grocery store.

I would like to thank CBD and all the folks discussing hummus. It inspired Mrs. JTB to make a batch tomorrow. I'll start checking the lemon supply.

Posted by: JTB at June 30, 2024 05:38 PM (zudum)

180 If it’s bright green, you have about 4 days on the counter to hit ripe. Maybe 5.

If it’s dark green with lighter flecks, it’s ready to go. Eat it now. Like right now. Or put it in the fridge and it will stop.
====
I'm very badly red green color blind. This shows in many unexpected ways.

Posted by: From about that Time at June 30, 2024 05:38 PM (4780s)

181 >>> 171 Avocados:

If it’s bright green, you have about 4 days on the counter to hit ripe. Maybe 5.

If it’s dark green with lighter flecks, it’s ready to go. Eat it now. Like right now. Or put it in the fridge and it will stop.

If it’s black all over, get the pit out and plant it.

If you get one and it’s not ripe, and you don’t have 4 days, put it in a brown paper bag with a banana. It will ripen in 1-2 days.
Posted by: Piper at June 30, 2024 05:33 PM (p4NUW)

This works for nectarines too, so presumably for peaches and other such goodies as well. You can sub an apple for the banana if needed.

Posted by: Helena Handbasket at June 30, 2024 05:39 PM (llON8)

182 Mandarin Orange cake and Hummingbird cake.

Posted by: olddog in mo

Are hummingbirds in season in your AO?

Posted by: Tonypete at June 30, 2024 05:39 PM (WXNFJ)

183 Kielbasy and Pierogies here tonight. Picked up from the Polish Deli on Thursday. With some real Polish rye. Mmmm.

Posted by: thatcrazyjerseyguy now with twice the crazy at June 30, 2024 05:40 PM (iODuv)

184 My brother sent a picture of his dehydrator full of apricots. I asked when I should arrive to help with them.
He then posted a picture of the apricot tree absolutely full of apricots.
I and my sibs are suitably jealous.

Posted by: AZ deplorable moron at June 30, 2024 05:40 PM (S+Wea)

185 180 If it’s bright green, you have about 4 days on the counter to hit ripe. Maybe 5.

If it’s dark green with lighter flecks, it’s ready to go. Eat it now. Like right now. Or put it in the fridge and it will stop.
====
I'm very badly red green color blind. This shows in many unexpected ways.
Posted by: From about that Time at June

They have stickers that may help you! Let me see if I can find them.

Posted by: Piper at June 30, 2024 05:40 PM (pZEOD)

186 Problem is, my local State stores are no longer stocking Cinnamon Schnapps, as all the cool kids are drinking Fireball cinnamon whiskey instead. I grabbed every bottle of cinnamon schnapps they had on the close-out shelf. In two years, I may be out.

It isn't easy, being a Girl-Drink Drunk.

Posted by: Idaho Spudboy at June 30, 2024 05:15 PM (62wAR)

Dad went directly to the Oregon Liquor Control Commission to get stuff ordered in that the OLCC didn't stock, there were forms to fill out.
He got some Newfoundland Screech and several cases throughout the year of birch wine, or something.
They made him get full case amounts though.

Posted by: Kindltot at June 30, 2024 05:41 PM (D7oie)

187 Mandarin Orange cake and Hummingbird cake.
Think I'll take stab at the Orange cake this 4th. Looks pretty easy.
Posted by: olddog in mo at June 30, 2024 05:38 PM (hoCmQ)

I admit, I rarely make a "normal" orange cake b/c my nana (my mom's mom - my mom being the one who couldn't cook...and neither could her mom) had a neon glow orange cake as a dessert. It was awful - it would make one decide giving up dessert isn't that hard.

So, I have a rule about orange cakes - no food colorings, no extracts. If you want orange, work for it.

I also tend to make a citrus semolina olive oil cake with an orange glaze as my favorite "orange" based cake. And extra 1-2 citrus fruits, plus semolina, means there's no comparison to the "fluffy cake mix" like cake. My daughter made my last semolina cake, and it was a very good one. Our rule is to always overdo the zest...you can't have enough...

Posted by: Nova Local at June 30, 2024 05:42 PM (exHjb)

188 Nov 30
Posted by: rhennigantx

Did you go to UT? J went to UGA so nothing else matters. It’s fine, though. UGA is a much better team.

Posted by: Piper at June 30, 2024 05:43 PM (pZEOD)

189 Mandarin Orange cake and Hummingbird cake.

Posted by: olddog in mo

I make a mean hummingbird cupcake. If you didn’t think there was a cake with more calories than carrot cake, let us of the South introduce y’all to the heaven that is Hummingbird Cake.

Posted by: Piper at June 30, 2024 05:45 PM (pZEOD)

190 The info about avocados is interesting. We're going to be away for about 3 days and I have 2 of them that are ripe. I'll probably take them with us. Along with the bananas and an apple that are also ripe.

Posted by: Martini Farmer at June 30, 2024 05:45 PM (Q4IgG)

191 I stopped on my trip home and got some fried pies. They weren't great but the peach one isn't bad.

Posted by: Notsothoreau at June 30, 2024 05:46 PM (xjTDL)

192 Are hummingbirds in season in your AO?
Posted by: Tonypete at June 30, 2024 05:39
-------------

Yep, but have to be verrry patient trying to catch 'em.

Posted by: olddog in mo at June 30, 2024 05:48 PM (hoCmQ)

193 Just decided to go with Marcella Hazan's. It's simple and it's smelling quite good right now.

Posted by: Tuna at June 30, 2024 05:01 PM (oaGWv)

It's difficult to go wrong with her!

Posted by: CharlieBrown'sDildo at June 30, 2024 05:49 PM (d9fT1)

194 Hi All, great food stuff, as always.

I may have mentioned this before, but as I am ancient and C.R.S., I will re-submit:

I have a skillet chicken recipe which I tried to re-create from the streets of Beirut in the '80s.

Cast Iron Skillet. Any chicken you have handy, including spatchcocks, pieces on sale, etc. S&P. Put it in the skillet that has been on the grill a while. Slather with butter, garlic, more butter, more garlic, and then butter and garlic. It is literally impossible to overdo the butter and garlic. When you are out of butter and garlic, serve it up.

Posted by: goatexchange at June 30, 2024 05:49 PM (1LDGG)

195 Hello fooders, our home depot cheapest they have grill has given up the ghost. For $235 I would guess ten years of hard use is okay.

The new Blackstone griddle is being seasoned as we correspond.

Posted by: Pete Bog at June 30, 2024 05:50 PM (cXGnu)

196 * hands Pete Bog a glass of Pinot Verdot*

Posted by: Ben Had at June 30, 2024 05:53 PM (uRE6U)

197
I purchased an entire 'Key Lime Cheesecake' pie at Aldi's this week. So very tart. Probably a dollar a slice.

If you like tart, buy. My wife loves, me not so much.

I'd rather suck a lemon through a garden hose on a hot day. Which sounds like a good way to celebrate the end of pride month. For those with such proclivities.

Posted by: The 'New Guy' at June 30, 2024 05:54 PM (RKVpM)

198 Soaking chicken in buttermilk overnight will render it very moist . Works well for fried chicken.

Posted by: Ben Had at June 30, 2024 05:30 PM (uRE6U)

I think it is mandatory!

Posted by: CharlieBrown'sDildo at June 30, 2024 05:54 PM (d9fT1)

199 Is it me but many vids I try to learn from of non European cooking seems not to have any hygiene or cleanliness involved? But hey Im from the Italian market in South Philly.

Whadawino?

Posted by: Im Gumby Damn It! at June 30, 2024 05:55 PM (o3Uyl)

200 I just looked up hummingbird cake, as I have never heard of it before. I love spice cake, and I don't have any desire to screw it up with banana and pineapple. That is all.

Posted by: Dash my lace wigs! at June 30, 2024 05:55 PM (OX9vb)

201 I have a new recipe in the oven - Tennessee Onions. It's sliced Vidalia onions tossed with a bunch of herbs and spices, layered in a 13x9 with chunks of butter and cheese thrown on top, covered with foil and baked for 40 minutes. It sounds like a hot mess and I am here for it.

Posted by: bluebell at June 30, 2024 05:56 PM (bS+DD)

202 Thanks Ben Had,

A good excuse to not stop drinking

Posted by: Pete Bog at June 30, 2024 05:58 PM (cXGnu)

203 It sounds like a hot mess and I am here for it.

Posted by: bluebell at June 30, 2024 05:56 PM (bS+DD)

It sounds delicious! And I'll bet it will be great tomorrow as a dressing on sandwiches.

Posted by: CharlieBrown'sDildo at June 30, 2024 05:58 PM (d9fT1)

204 SPB, those chocolate wafers sound wonderful.

Posted by: bluebell at June 30, 2024 05:58 PM (bS+DD)

205 Okra, bluebell. Okra.

Posted by: Eromero at June 30, 2024 05:59 PM (DQ6WD)

206 For $235 I would guess ten years of hard use is okay.

Posted by: Pete Bog at June 30, 2024 05:50 PM (cXGnu)

There is something quite satisfying about burning through a grill.

Posted by: CharlieBrown'sDildo at June 30, 2024 05:59 PM (d9fT1)

207 200 I just looked up hummingbird cake, as I have never heard of it before. I love spice cake, and I don't have any desire to screw it up with banana and pineapple. That is all.
Posted by: Dash my lace wigs! at June 30, 2024 05:55 PM (OX9vb)

Prior to allergies, I had it - it's good. It's carrot cake level tier, a cake you have when you want more balance to the pure sweetness most cakes bring. Pecans are kinda crucial to the recipe, not just the banana and pineapple. It's nice in summer...

Posted by: Nova Local at June 30, 2024 05:59 PM (exHjb)

208 Did you go to UT? J went to UGA so nothing else matters. It’s fine, though. UGA is a much better team.
Posted by: Piper at June 30, 2024 05:43 PM (pZEOD)

yes

hence the TX

Posted by: rhennigantx at June 30, 2024 05:59 PM (ENQN6)

209 Tennessee Onions sounds good. Will have to try a smaller recipe of it. Maybe an 8x8 pan instead.

Posted by: Dash my lace wigs! at June 30, 2024 06:01 PM (OX9vb)

210 It sounds delicious! And I'll bet it will be great tomorrow as a dressing on sandwiches.
Posted by: CharlieBrown'sDildo at June 30, 2024 05:58 PM (d9fT1)

If it’s in the sandwich wouldn’t that make it stuffing?

Posted by: Pete Bog at June 30, 2024 06:01 PM (cXGnu)

211 Well shoot, now I see I need to bake them another 30 minutes without the foil. I think I'll crank the heat and give them 15-20.

Posted by: bluebell at June 30, 2024 06:01 PM (bS+DD)

212 If it’s in the sandwich wouldn’t that make it stuffing?
Posted by: Pete Bog at June 30, 2024 06:01 PM (cXGnu)
-------

Oh no you don't.

Posted by: bluebell at June 30, 2024 06:02 PM (bS+DD)

213 208
Did you go to UT? J went to UGA so nothing else matters. It’s fine, though. UGA is a much better team.
Posted by: Piper at June 30, 2024 05:43 PM (pZEOD)

yes

hence the TX
Posted by: rhennigantx
***************************
Uh, UT is the University of Tennessee. It was a school before TX was a State, so we have dibs on the initials.

Posted by: Grateful at June 30, 2024 06:02 PM (IQ6Gq)

214 The burners and parts to rehab it cost more than the grill did new.

Posted by: Pete Bog at June 30, 2024 06:02 PM (cXGnu)

215 Currently, a group of a dozen pro-Palestine protesters are blocking and causing disruption to the annual New York City Pride Parade which is currently taking place in Manhattan New York. Causing the parade come to a halt as protesters throw fake blood at attendees, creating chaos and confusion. New York City Law enforcement have already made multiple arrests as they work to restore order.

The day the poor kulaks killed a few communist must have been like this!

Posted by: rhennigantx at June 30, 2024 06:02 PM (ENQN6)

216 Stuck inside, salad, ham slice and corn on cob
Should be fine grilling out tomorrow

Posted by: Skip at June 30, 2024 06:03 PM (fwDg9)

217 Okra, bluebell. Okra.
Posted by: Eromero at June 30, 2024 05:59 PM (DQ6WD)
--------

Bought it twice at the farmers market so far. Tossed with a little olive oil, a splash of balsamic, salt and pepper, then grilled. My kids fight over it.

Posted by: bluebell at June 30, 2024 06:03 PM (bS+DD)

218 Now do Queers for Palestine diving contest.

Posted by: rhennigantx at June 30, 2024 06:03 PM (ENQN6)

219 April, let me find the recipe for you. It's from Southern Living.

Posted by: bluebell at June 30, 2024 06:03 PM (bS+DD)

220 Lime in the Coconut

Posted by: Im Gumby Damn It! at June 30, 2024 06:05 PM (o3Uyl)

221 Here's the Tennessee Onion recipe:

https://tinyurl.com/3vpzb65j

Link goes to Southern Living.

Posted by: bluebell at June 30, 2024 06:05 PM (bS+DD)

222 Thanks, bluebell!

Posted by: Dash my lace wigs! at June 30, 2024 06:05 PM (OX9vb)

223 SPB, those chocolate wafers sound wonderful.[/i[

Hi, Bluebell. I used them once to make sandwich cookies. They must have been bad, they didn’t last at all!

Posted by: Stephen Price Blair at June 30, 2024 06:06 PM (olroh)

224 History of the University of Texas at Austin
The University of Texas at Austin was originally conceived in 1827 under an article in the Constitución de Coahuila y Texas to open a public university in the state of Texas.

Blount College (1794–1807), East Tennessee College (1807–1840), East Tennessee University (1840–1879)

52 years TOO LATE to be UT

Posted by: rhennigantx at June 30, 2024 06:06 PM (ENQN6)

225 Hm…

Posted by: Stephen Price Blair at June 30, 2024 06:07 PM (olroh)

226 Biden’s Family Tells Him to Keep Fighting as They Huddle at Camp David

Long shower with Ashleigh and he is a new man.

Posted by: rhennigantx at June 30, 2024 06:08 PM (ENQN6)

227 I just looked up hummingbird cake, as I have never heard of it before. I love spice cake, and I don't have any desire to screw it up with banana and pineapple. That is all.
Posted by: Dash my lace wigs! at June 30, 2024 05:55
------------------------

??? Not sure what recipe you found. Only spice is cinnamon. Here's one similar to mine from Chef John.
https://is.gd/o7sGzP

Posted by: olddog in mo at June 30, 2024 06:08 PM (hoCmQ)

228 I also had a rather nice keto success this week. Have you guys seen that "cottage cheese and egg flatbread" recipe that's everywhere? 1 cup of cottage cheese, 2 eggs, blended until smooth and then spread on a parchment paper covered baking sheet for about 20-30 minutes, until lightly browned on the bottom and set on top. Doesn't taste like cottage cheese, which is a blessing.

I used it to make lasagne noodles and made my regular lasagne recipe, just subbing in those "noodles" instead. It was delicious. One word of warning - don't build it too high as unlike with regular lasagne, the noodles don't absorb any of the sauce during baking and it will bubble right over. So a cookie sheet underneath is essential too.

Sort of related: I'll be cleaning my oven tonight.

Posted by: bluebell at June 30, 2024 06:08 PM (bS+DD)

229 200 I just looked up hummingbird cake, as I have never heard of it before. I love spice cake, and I don't have any desire to screw it up with banana and pineapple. That is all.
Posted by: Dash my lace wigs! at June

It’s really good, and don’t forget, cake is not my favorite sweet thing at all. I like the flavor of banana but not bananas themselves because of texture and I am just weird, I like pineapple so nothing there. Again, in summary it’s really good. Trust me.

Posted by: Piper at June 30, 2024 06:09 PM (p4NUW)

230 Since Costco's skin-on, bone-in chicken thighs jumped from $.99/lb to $1.79/lb over the past 4 years, I've switched over to the bags of chicken quarters from Food Lion which are regularly $.89/lb but are frequently on sale. The chicken is fine but the bags themselves are usually pretty grody. I'll need to check out the nearest Aldi at some point.

Posted by: antisocial justice beatnik at June 30, 2024 06:10 PM (DTX3h)

231 If it’s in the sandwich wouldn’t that make it stuffing?

Posted by: Pete Bog at June 30, 2024 06:01 PM (cXGnu)

Good point!

Posted by: CharlieBrown'sDildo at June 30, 2024 06:11 PM (d9fT1)

232 Here is the Southern Living Recipe for Hummingbird Cake

https://tinyurl.com/yc3f42u4

Posted by: Piper at June 30, 2024 06:11 PM (p4NUW)

233 Okra, bluebell. Okra.
Posted by: Eromero at June 30, 2024 05:59 PM (DQ6WD)
--------

Bought it twice at the farmers market so far. Tossed with a little olive oil, a splash of balsamic, salt and pepper, then grilled. My kids fight over it.
Posted by: bluebell at June 30, 2024 06:03 PM (bS+DD)
***

Over okra?
Tears your heart doesn't it? You love your children, teach them, mentor them, raise them to be good people, and then this. They crush your dreams by fighting over...okra.

Posted by: Diogenes at June 30, 2024 06:12 PM (W/lyH)

234 My kids fight over it.

Posted by: bluebell at June 30, 2024 06:03 PM (bS+DD)

Doesn't Child Protective Services have an Okra hotline?

Posted by: CharlieBrown'sDildo at June 30, 2024 06:13 PM (d9fT1)

235 A good excuse to not stop drinking
Posted by: Pete Bog at June 30, 2024 05:58 PM

We need an excuse for that?

Posted by: RedMindBlueState at June 30, 2024 06:15 PM (bJGD1)

236
Sort of related: I'll be cleaning my oven tonight.

Posted by: bluebell at June 30, 2024 06:08 PM

Serious question: Traditional way with gloves and nasty chemicals or super high temperature treatment which might melt the control wires of your oven?

Posted by: The 'New Guy' at June 30, 2024 06:15 PM (RKVpM)

237 You two reprobates wouldn't know good veggies if you stumbled over them.

Posted by: bluebell at June 30, 2024 06:15 PM (bS+DD)

238 Peaches from Chile are imposters.. I live in the Garden State of NJ we get an excellent peach orchard yield. I agree juicy and sweet .Great chilled on a hot summer day and as an apertif sliced with a wine splash..
Posted by: Im Gumby Damn It! at June 30, 2024 05:30 PM (o3Uyl)

I stand with brother Gumby WRT NJ peaches. Two things I miss from there are the peaches and tomatoes. You peel yourself a couple three ripe Jersey peaches, dice, and place in a 1 quart pitcher or mason jar. Fill with your favorite dago red (i.e. Carlo Rossi Paisano). Let stand for at least 6 hours in the fridge.

Posted by: Joe Kidd at June 30, 2024 06:17 PM (szKLp)

239 A good excuse to not stop drinking
Posted by: Pete Bog at June 30, 2024 05:58 PM

We need an excuse for that?
Posted by: RedMindBlueState at June 30, 2024 06:15 PM (bJGD1)

After the last couple of nights getting back on the horse needs a stepladder

Posted by: Pete Bog at June 30, 2024 06:17 PM (cXGnu)

240 Serious question: Traditional way with gloves and nasty chemicals or super high temperature treatment which might melt the control wires of your oven?

Posted by: The 'New Guy' at June 30, 2024 06:15 PM (RKVpM)
----------

Option 2, self-cleaning. I know some people have had problems with it but I never have, knock on wood. These ovens are 20 years old and have been through the cleaning cycle many times.

An oven repair guy once told my sister-in-law, either use it frequently or don't use it at all. So I use it frequently.

And if mine breaks tonight, I'll know who to blame.

Posted by: bluebell at June 30, 2024 06:18 PM (bS+DD)

241 super high temperature treatment which might melt the control wires of your oven?

Posted by: The 'New Guy' at June 30, 2024 06:15 PM (RKVpM

Might as well do some pottery

Posted by: A dude in MI at June 30, 2024 06:19 PM (/6GbT)

242 You two reprobates wouldn't know good veggies if you stumbled over them.
Posted by: bluebell at June 30, 2024 06:15 PM (bS+DD)

She talking about us?

Posted by: Diogenes at June 30, 2024 06:20 PM (W/lyH)

243 You and my grandfather. He immigrated from Greece, alone, as a 9 year old. On the train to relatives in Texas, someone gave him a banana - the only food he'd had in days. He could never get enough of them.
Posted by: Moki at June 30, 2024 05:21 PM

*Greek fistbump*

Posted by: RedMindBlueState at June 30, 2024 06:21 PM (bJGD1)

244 Chicken thighs are the bacon of poultry

Posted by: Jamaica at June 30, 2024 06:23 PM (eF17/)

245 She talking about us?

Posted by: Diogenes at June 30, 2024 06:20 PM (W/lyH)

She doesn't like cauliflower, and she doesn't like oysters.

How can we take her food commentary seriously?

Posted by: CharlieBrown'sDildo at June 30, 2024 06:27 PM (d9fT1)

246 Chicken thighs are the bacon of poultry
Posted by: Jamaica at June 30, 2024 06:23 PM

Best damned part of the chicken.

Posted by: RedMindBlueState at June 30, 2024 06:28 PM (bJGD1)

247 * challenges RMBS to an arm wrestle* Thighs suck.

Posted by: Ben Had at June 30, 2024 06:30 PM (uRE6U)

248 I'm with you Ben Had on the chicken thighs.
And I agree with Bluebell on the cauliflower and oysters.

Posted by: Grateful at June 30, 2024 06:32 PM (IQ6Gq)

249 I'm really craving a nectarine/blueberry crumb top pie. It's a holiday week so calories don't count, right?

Posted by: Flanole at June 30, 2024 06:32 PM (+t/Uk)

250 Chicken thighs are my favorite, legs are good but wings are useless

Posted by: Skip at June 30, 2024 06:32 PM (fwDg9)

251 If you brine chicken boobs and then smoke them to put in chicken salad with walnuts, tarragon and crème fresche it's quite delicious.

Posted by: nurse ratched at June 30, 2024 06:33 PM (dataO)

252 Brisket prices have doubled. Even in Texas

Posted by: Stacy0311 at June 30, 2024 06:34 PM (x/1ET)

253 My ideal Chicken sammich. Smoked chicken breast, teleme cheese,and sun dried tomato on sourdough.

Posted by: Ben Had at June 30, 2024 06:35 PM (uRE6U)

254 * sends Skip the recipe for tequila/lime grilled chicken wings*

Posted by: Ben Had at June 30, 2024 06:36 PM (uRE6U)

255 *challenges RMBS to an arm wrestle* Thighs suck.
Posted by: Ben Had at June 30, 2024 06:30 PM

*considers the kick-ass paella at the TXMoMe*

Dafuq?!

Posted by: RedMindBlueState at June 30, 2024 06:43 PM (bJGD1)

256 250 Chicken thighs are my favorite, legs are good but wings are useless
Posted by: Skip at June 30, 2024 06:32 PM (fwDg9)

Yeah..wings are way overpriced for what you get

Posted by: A dude in MI at June 30, 2024 06:44 PM (/6GbT)

257 And I agree with Bluebell on the cauliflower and oysters.
Posted by: Grateful at June 30, 2024 06:32 PM

Reasonable people can respect your position on cauliflower, but this oyster hate confuses and frightens me.

Posted by: RedMindBlueState at June 30, 2024 06:45 PM (bJGD1)

258 Speaking of grocery prices, not only are costs higher, but in the last couple of years I've experienced new phenomena -- onions that look and feel fine but are bad inside and avocados that won't ripen. It turns out that if avocados are picked too early, before they've developed enough oils, they will be solid and rubbery around the seed while they bruise and rot from the skin inward.

I don't know what's going on with the onions.

And the professional cooks talk about Diamond Crystal kosher salt and I can't find it anymore. I see it on websites but it's unavailable.

Posted by: Emmie at June 30, 2024 06:45 PM (Sf2cq)

259 Concur on chicken parts. Grilling? Leg quarters around outside of grill with coals in center. Turn em every 10-15 minutes for an hour. Then start with the sweet baby Rays and keep turning schedule for another 30-40 minutes.
If you go to pick one up by small end of leg and it pulls away from the thigh,,, it's done.

Question. If you browned some dove breasts and stood em up in a glass cake pan with a hearty burgundy wine, what spices would you add. Keep in mind you're going to be adding sour cream to the wine for a sauce.
The dove meat is going on top of noodles and sauce poured over all.

Posted by: TeeJ at June 30, 2024 06:45 PM (xZpzx)

260 RMBS, Chef's choice.

Posted by: Ben Had at June 30, 2024 06:48 PM (uRE6U)

261
I stand with brother Gumby WRT NJ peaches. Two things I miss from there are the peaches and tomatoes. You peel yourself a couple three ripe Jersey peaches, dice, and place in a 1 quart pitcher or mason jar. Fill with your favorite dago red (i.e. Carlo Rossi Paisano). Let stand for at least 6 hours in the fridge.
Posted by: Joe Kidd at June 30, 2024 06:17 PM (szKLp

Hey Goombah! A Salute! clinks glass

Posted by: Im Gumby Damn It! at June 30, 2024 06:49 PM (o3Uyl)

262 She doesn't like cauliflower, and she doesn't like oysters.

How can we take her food commentary seriously?
Posted by: CharlieBrown'sDildo at June 30, 2024 06:27 PM (d9fT1)

A good point. It is most bizarre.

Posted by: Diogenes at June 30, 2024 06:50 PM (W/lyH)

263 And the professional cooks talk about Diamond Crystal kosher salt and I can't find it anymore.

Posted by: Emmie at June 30, 2024 06:45 PM (Sf2cq)

My local supermarket chain has it.

Where you at?

Posted by: CharlieBrown'sDildo at June 30, 2024 06:53 PM (d9fT1)

264 The dove meat is going on top of noodles and sauce poured over all.
Posted by: TeeJ at June 30, 2024 06:45 PM (xZpzx)

I’ve had that preparation. It’s delicious. Would recommend lots of herbs thyme and bay leaf

Posted by: Pete Bog at June 30, 2024 06:53 PM (cXGnu)

265 So Im minding my own bidness walking down the meat section og the grocery and come across 'thin. NY Strip Steaks. Thin!! No way .. If I need to buy 'thin' steaks then I give up! Pork chops is another whole subject. I fry em up in a pan nice and crispy..mmm

Posted by: Im Gumby Damn It! at June 30, 2024 06:53 PM (o3Uyl)

266 And the professional cooks talk about Diamond Crystal kosher salt and I can't find it anymore. I see it on websites but it's unavailable.
Posted by: Emmie at
===
Kosher salt disappeared from the shelves here during the Kung Flu Freakout market disruptions and finally found it again a few months ago. Got myself two boxes (because it is fairly shelf stable). Morton brand though.

Posted by: Itinerant Alley Butcher at June 30, 2024 06:55 PM (cOq4q)

267 Where you at?
Posted by: CharlieBrown'sDildo at June 30, 2024 06:53 PM (d9fT1)

NW Arkansas.

So that's it. You east coasters are hoarding it.

Posted by: Emmie at June 30, 2024 06:55 PM (Sf2cq)

268 Oh, on the dove question.
The dove in cake pan gets covered in foil and into the oven. Breaststroke are still on the bone so, V shaped and stand on end.

I'm also clueless on temp and cook time to get it where you can just remove meat from bones with a fork.

Thanks!!

Posted by: TeeJ at June 30, 2024 06:56 PM (xZpzx)

269 Superfine popcorn salt is still hard to find. So ordered from the 'zon.

Posted by: Itinerant Alley Butcher at June 30, 2024 06:56 PM (cOq4q)

270 Morton brand though.
Posted by: Itinerant Alley Butcher at June 30, 2024 06:55 PM (cOq4q)

I think Diamond Crystal is one of the few that has no additives.

Posted by: Emmie at June 30, 2024 06:57 PM (Sf2cq)

271 bradysdistillery dot com Accomplice bourbon

If you are in Virginia, try Accomplice bourbon. Sorry, i suck at short urls. you will have to search this one yoselfs.

Posted by: WhitePunk at June 30, 2024 06:57 PM (DfNNr)

272 You east coasters are hoarding it.

Posted by: Emmie at June 30, 2024 06:55 PM (Sf2cq)

Costco used to carry it but switched to Mortons. It's less dense so I had to adjust my salting process, but it seems to be just as good. But Diamond Crystal is definitely available at at least two places I shop.

https://www.diamondcrystal.com/where-to-buy

Posted by: CharlieBrown'sDildo at June 30, 2024 06:58 PM (d9fT1)

273 RMBS, Chef's choice.
Posted by: Ben Had at June 30, 2024 06:48 PM

Fair enough. But sous vide some thighs, crisp up the skin...add a little tarragon mustard sauce...can't go wrong.

Posted by: RedMindBlueState at June 30, 2024 06:58 PM (Wnv9h)

274 Wildebeest bourguignon on the menu for tomorrow.

Posted by: Ben Had at June 30, 2024 06:59 PM (uRE6U)

275 Thanks for reading and commenting folks!

Even Bluebell...

Posted by: CharlieBrown'sDildo at June 30, 2024 06:59 PM (d9fT1)

276 Morton box says it does have 'yellow pessiate of sode (an anticaking agent)'.
Not pure.

Posted by: Itinerant Alley Butcher at June 30, 2024 06:59 PM (cOq4q)

277 So that's it. You east coasters are hoarding it.
Posted by: Emmie at June 30, 2024 06:55 PM

*shifty eyes*

Posted by: RedMindBlueState at June 30, 2024 07:00 PM (Wnv9h)

278 Here's a movie where Elijah Wood walks endlessly across New Zealand.

https://youtu.be/idGQkAoHHyY?si=-LgXlAtzUiqdrGfd

I checked to make sure Wes Anderson wasn't directing it.

Posted by: BourbonChicken at June 30, 2024 07:00 PM (lhenN)

279 Chicken breast on a grill... best thing is to pound it flat, grill it, then serve it on a bun w lettuce, tomato, and mayo n mustard.

Posted by: WhitePunk at June 30, 2024 07:00 PM (DfNNr)

280 Thanks for reading and commenting folks!

Even Bluebell...
Posted by: CharlieBrown'sDildo at June 30, 2024 06:59 PM

Thanks for another great food thread, CBD!

Posted by: RedMindBlueState at June 30, 2024 07:00 PM (Wnv9h)

281 GUN THREAD IS UP

Posted by: Skip at June 30, 2024 07:01 PM (fwDg9)

282 Thanks Pete!
Some friends had "her" duck casserole recipe so I got that one but...
And yeah, first time she fixed up a dove limit that way I said I'll never just wrap it in bacon and put it on the grill again.

Posted by: TeeJ at June 30, 2024 07:01 PM (xZpzx)

283 Chicken arms are acceptable. Flats are better than drumsticks. Wife only buys Amish raised or Bell&Evans.
It all tastes like ketchup and scotch bonnet to me.

Posted by: Jamaica at June 30, 2024 07:01 PM (eF17/)

284 RMBS, strike two, No sous vide and no thighs. I will serve you a split chicken breast cooked in white wine and garlic with melted Toma cheese and covered in spinach with basil, mushroom and parmesan cheese.

Posted by: Ben Had at June 30, 2024 07:02 PM (uRE6U)

285 https://www.diamondcrystal.com/where-to-buy
Posted by: CharlieBrown'sDildo at June 30, 2024 06:58 PM (d9fT1)

Oooh, thanks for directing me there. I've checked the site before and there was nothing in my area. Now there are two stores nearby that supposedly carry it.

Posted by: Emmie at June 30, 2024 07:03 PM (Sf2cq)

286 https://www.diamondcrystal.com/where-to-buy
Posted by: CharlieBrown'sDildo at June 30, 2024 06:58 PM (d9fT1)

Oooh, thanks for directing me there. I've checked the site before and there was nothing in my area. Now there are two stores nearby that supposedly carry it.
Posted by: Emmie
----
I got it on Amazon

Posted by: lin-duh at June 30, 2024 07:12 PM (PZo5T)

287 Real meat none of that Plant Based Junk to

Posted by: Tamaa the Drongo Bird at July 01, 2024 05:41 PM (wGqjj)

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