Food Thread: Beef! Cheese! What lese Do We Need Except Bourbon?

That's a chuck roast, and it's a very nice looking example of an underrated and delicious beef cut. Exactly where on the carcass it is cut is a matter of some mystery to me. Sure, it's from the chuck roll subprimal, but some of them look spectacular, and some look like they were the detritus from Texas Chainsaw Massacre V.

Anyway...I had some American Wagyu in the freezer (from Washington State's Department of Animal Science), and grabbed the chuck roast because I was curious what it would look like. My plan was to roast the whole thing, but when I defrosted it the individual muscles looked spectacular, so I separated it along the fat seams, and was left with some glorious looking and tasting beef.

Obviously it was very nicely marbled, and I paid a premium for it (shipping from Pullman Washington to NJ was painful), but it is entirely possible to find excellent quality beef in your local market. Not every day. Maybe not every week or month. But if you pay a bit of attention while walking past the meat counters and displays, you will eventually see something that looks like the graphic up top...so grab it!

I grilled the various cuts, and every single one was delicious and beefy and fairly tender. But also a bit different, which is fascinating. That variety is wonderful, and was exactly what I was shooting for when I split the roast up into individual muscles.

******
Americans Don't Seem To Want Plant-Based Burgers From McDonald's

I know...I know...shocking!

When I go to McDonald's it is to get something quick so I can get back into the car and get where I am going. The last time I ate there was on the way back from NH a few weeks ago. And I was quite pleased with the meal! Two breakfast sandwiches from their "Cheapskate" menu...about $4 total, and it took about two minutes from the time I walked into the restaurant until I walked out. And the damned things were hot!

I don't want some highly processed, virtue-signalling mess of a fake burger that probably costs more, is from dubious sources, and is a pale reflection of the real thing.

I hope all of these companies fail spectacularly, and I hope that the investment firms that pumped a lot of money into them are burned, and are suspicious of that sort of silliness for the next few generations.

American agriculture is efficient, and has no problem producing enough protein for us and a lot of the rest of the world. We don't need fake meat. If you want to be a vegetarian...have at it! Just eat the soy beans and rice and yams and tree bark on their own, but don't plague me with your virtue-signalling nonsense.

[Hat Tip: Lizzy]

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How sour a sourdough loaf tastes is a function of the activity of the acid-producing bacteria. A longer and cooler fermentation favors those organisms, so I tried a two-day fermentation in the refrigerator just to see what would happen.

And while it was delicious, I don't think it was appreciably more sour, and it was more work to handle. I put it into a banneton for the cold rise, and while I dusted it liberally with flour, and it came out of the mold fairly easily, the wicker was coated with a very thin but very messy sheen of dough.

Yuck. It was a pain in the ass to clean.

******
Insanely Delicious Whipped Ricotta balanced by an insanely irritating internet recipe affectation. It's as obnoxious as those links to funny photos but you have to click through to each one. I never bother....do you?

Anyway, fresh ricotta (I like Anne Burrell's recipe) is easy to make, and blending it with tasty stuff such as honey and pistachios and maybe some herbs makes perfect sense. it reminds me of something that our neighbors brought over last night...they called it "Crack Cheese," and it tasted great! Sadly, they didn't tell us what was in it...I obviously didn't pour enough booze.

******

Make pickled red onions. Trust me...they are delicious.

1 large red onion, halved, then thin-sliced
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tablespoons Kosher salt
2-3 garlic cloves (crushed)
Dill seeds to taste (I use 1-2 teaspoons)

Dump everything except the onion into a pot, and bring to a boil. Stir a bit to dissolve everything, then set aside.

Rinse a clean canning jar in hot water, then pack the onions into it. Pour the pickling liquid into the jar, making sure the garlic and the dill gets in. Let cool, put the top on and refrigerate overnight.

Or just dump the onions into the pot, let cool, then place in a jar.

The important thing is that the onions meet the hot pickling liquid. Doing it cold simply doesn't work. I have also poached the onions briefly, and that works too!

******
Everybody knows that the inflation data being puked out by our pathetic and incompetent (and lying) government are nonsense.

Yeah...that's it. I'm just pissed...I realized that onions...ONIONS! have doubled in price.

******

[Hat Tip: Powerline]

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

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at July 07, 2024 04:00 PM (fwDg9)

2 Go Cougars

Posted by: Pete Bog at July 07, 2024 04:01 PM (zHw5S)

3 Chuck roast would be good for beef BBQ sammies

Grilling a T bone soon here

Posted by: Skip at July 07, 2024 04:02 PM (fwDg9)

4 That chuck roast looks like a perfect sous vide candidate.

Posted by: Pete Bog at July 07, 2024 04:05 PM (zHw5S)

5 I'm eating pierogies and sausages in a pub while watching barrel racing. You've got to love a hard riding woman.
Pierogies are very high on my list of comfort foods.
Although when I was a kid I called them vereniki.

Posted by: Northernlurker , wondering where his phone is at July 07, 2024 04:05 PM (3Kpp6)

6 Posted by: Pete Bog at July 07, 2024 04:05 PM (zHw5S)

Such a troublemaker!

Posted by: CharlieBrown'sDildo at July 07, 2024 04:06 PM (d9fT1)

7 Chuck roast = Beef Bourguignon

Posted by: mrp at July 07, 2024 04:09 PM (rj6Yv)

8 Smoked chicken tonight with grilled corn (locally sourced.)

As an aside, the smoker's been in the sun all day. I checked the interior temp... 135 and it's not even on.

Posted by: Martini Farmer at July 07, 2024 04:09 PM (Q4IgG)

9 Good sourdough is hard to get in WI.

Posted by: LenNeal at July 07, 2024 04:10 PM (bFId9)

10 I'm eating pierogies and sausages in a pub while watching barrel racing. You've got to love a hard riding woman.
Pierogies are very high on my list of comfort foods.
Although when I was a kid I called them vereniki.
Posted by: Northernlurker , wondering where his phone is at July 07, 2024 04:05 PM (3Kpp6)

=====

A friend of mine did barrel racing. When she got married she rode up on a horse, in a gorgeous wedding dress, to Save a Horse, Ride a Cowboy. And spent the reception with a wad of chew in her mouth.

Food related: my All Clad nonstick pans were getting pretty jacked up, so I bought some Greenpans a couple of weeks ago. So far, they are awesome.

Posted by: Jordan61 at July 07, 2024 04:11 PM (js+sc)

11 Chuck roast: Using an electric skillet, sear in bacon grease left over from breakfast. Toss in carrots and potatoes, making sure to get the carrots caramelized on one side.

Cover, turn heat down. Wait.

After about an hour or so, remove all ingredients, make gravy.

Posted by: blake - semi lurker in marginal standing (tT6L1) at July 07, 2024 04:11 PM (tT6L1)

12 I just popped popcorn in the microwave.

I have that going for me.

Posted by: Dave in Fla at July 07, 2024 04:11 PM (5p7BC)

13 Interestingly my supermarket employer maintains a stock of excellent bagels.
Also very good rye.

Posted by: LenNeal at July 07, 2024 04:12 PM (bFId9)

14 As an aside, the smoker's been in the sun all day. I checked the interior temp... 135 and it's not even on.
Posted by: Martini Farmer at July 07, 2024 04:09 PM (Q4IgG)

Think of all the money you’ll save getting to smoking temperature.

Posted by: Pete Bog at July 07, 2024 04:12 PM (zHw5S)

15 Ordinary meal for us today: Steaks, grilled squash, rice pilaf.

Posted by: blake - semi lurker in marginal standing (tT6L1) at July 07, 2024 04:13 PM (tT6L1)

16 That is a USDA prime chuck roast. A ton of marbling and I would not roast it like I do with my normal chuck roast.

Posted by: Mister Scott (Formerly GWS) at July 07, 2024 04:14 PM (QNSds)

17 ...Food related: my All Clad nonstick pans were getting pretty jacked up, so I bought some Greenpans a couple of weeks ago. So far, they are awesome. Posted by: Jordan61 at July 07, 2024 04:11 PM (js+sc)

Are those the "As Seen on TV" green pans? TV pitch channels have an amazing array of cookware. Probably all of 'em out of the same Chinee factory, too.

Comes with recipe book: "101 Ways to Wok Your Dog".

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 07, 2024 04:14 PM (e6UQI)

18 2 Go Cougars
Posted by: Pete Bog

??????????

Posted by: nurse ratched at July 07, 2024 04:16 PM (CDGpN)

19 I read where a curious person bought a hamburger from McD's and had it analyzed, DNA from more than a thousand cows was in it.
Not sure I'm falling for it, but if true that is an impressive hamburger vat.

Posted by: gourmand du jour at July 07, 2024 04:16 PM (MeG8a)

20 The patriarch of the Tribe of my company some years back tooka cruise through Panama. His wife insisted on a local restaurant 'for authentic experience ' they were both at least in their 70s. Said Boss liked the salsa, called the number on the bottle, and bought a months production. We've carried it ever since. Some family outfit.
He's weird that way. I've seen him kick huge contracts out the door for disrespecting him, and take a liking to some upstart with a product they're passionate about and put it in a high traffic spot Coca Cola would literally murder to get.
It's an eccentric bunch.

Posted by: LenNeal at July 07, 2024 04:17 PM (bFId9)

21 There may not be a 'we' in bacon, but there is in Bacon Wench.

Posted by: Duncanthrax at July 07, 2024 04:17 PM (UdzhC)

22 that chuck would be a good candidate for Mongolian beef...or stroganoff

Posted by: ghost of hallelujah at July 07, 2024 04:17 PM (sJHOI)

23 ...I read where a curious person bought a hamburger from McD's and had it analyzed, DNA from more than a thousand cows was in it. Not sure I'm falling for it, but if true that is an impressive hamburger vat. Posted by: gourmand du jour at July 07, 2024 04:16 PM (MeG8a)

Thus ensuring that a McD's patty in Indiana tastes the same as one in CA, TX, MD or wherever.

When your grind is representative of every known cattle region and herd, well, it's all gonna average out.

Except in New Guinea, where FJB claims it's gonna taste like McUncle.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 07, 2024 04:19 PM (e6UQI)

24 Tonight is "Aldi easy" - and somehow, I hit the protein department just right again...

Discount fresh salmon filet (got a whole side for $4.35/lb b/c it's dated tomorrow - yeah, 2.6 lbs is getting eaten tonight) topped with pesto.
Salad Bag
Aldi's Raspberries and Strawberries
Chicken Bacon Racon flatbread for the boy, with tastes for the others (except me) - also 50% off

I also bought their 10 for $10 burgers for $5 for tomorrow's dinner...and in a splurge bought their chili lime chicken breast for $3.29/lb (full price, but the other things were cheap, so under $10/dinner protein was fine)...

I actually threw out a produce item for the 1st time in a year this week as we battled illness, and now folks are finally getting appetites and health back (it's why we shopped today, when it's usually Friday or Saturday)...I got sick last Sunday night and felt fully human today for the 1st time...

Posted by: Nova Local at July 07, 2024 04:20 PM (exHjb)

25 Are those the "As Seen on TV" green pans? TV pitch channels have an amazing array of cookware. Probably all of 'em out of the same Chinee factory, too.

Comes with recipe book: "101 Ways to Wok Your Dog".

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at July 07, 2024 04:14 PM (e6UQI)

=====

I got them at Williams Sonoma and they said they were made in Italy, but knowing me, I probably got screwed. 😁

Posted by: Jordan61 at July 07, 2024 04:20 PM (js+sc)

26 Go Cougars
Posted by: Pete Bog

===

??????????
Posted by: nurse ratched at July 07, 2024 04:16 PM

Possibly the mascot of Washington State or BYU, or a shout-out to women out prowling to get the 'mrrrroooowww' on?

Posted by: Duncanthrax at July 07, 2024 04:21 PM (UdzhC)

27 17

Haha wok your dog

Posted by: LenNeal at July 07, 2024 04:21 PM (bFId9)

28 McD's does breakfast pretty well—it's tasty and quick. However, they cannot get lunch and dinner right—there are long waits in the drive-through, dry burgers that are poorly assembled and greasy fries. Family members who owned a McD in the '70s—'80s are stunned by how bad it is these days.

Posted by: JHP2 at July 07, 2024 04:22 PM (UIvnv)

29 Thanks, Jim. OK, maybe I will believe it.
I hope that practice isn't widespread, but it probably is.

Posted by: gourmand du jour at July 07, 2024 04:22 PM (MeG8a)

30 You might not have thought that sourdough loaf was anything special in terms of taste, but as a visual presentation, it is a damn work of art. Would hang.

Posted by: Archimedes at July 07, 2024 04:22 PM (xCA6C)

31 Made some sweetened condensed milk cookies today: ground almonds, almond flavor, baking chocolate, and sweetened condensed milk, baked for about 12 minutes just to make them set.

From a 1983 cookbook by Australian Jo Ann Shirley, the “Wonderful Ways to Prepare…” series. This one is “biscuits and cookies”, which I bought because I thought it’d be neat to have a bunch of Australian biscuit recipes. Which was stupid, because I know that in the commonwealth biscuits is just another word for what we’d call cookies, c.f. “digestive biscuits”, one of the most dangerous things I can buy when I’m overseas or in a grocery that stocks from explicitly foreign suppliers.

But they were good, and the rest of the cookies look interesting, too.

Posted by: Stephen Price Blair at July 07, 2024 04:24 PM (EXyHK)

32 I don't need anything lese.

Posted by: Bertram Cabot, Jr. at July 07, 2024 04:24 PM (63Dwl)

33 Steak, chicken and veggie fajitas here, with watermelon as desert. We still have company so making more than I normally would. But because I have gotten all of this ready, they will actually catch fish today. They are out on the boat now.

If so, we will pivot to fish tacos!

Posted by: Piper at July 07, 2024 04:24 PM (p4NUW)

34 but as a visual presentation, it is a damn work of art. Would hang.
Posted by: Archimedes at July 07, 2024 04:22 PM

No dog. Would not eat.

Posted by: Barky Soetoro at July 07, 2024 04:25 PM (UdzhC)

35 I don't think I've had McD's in a year? It's usually my go-to travel place b/c they take food allergies seriously and have a dedicated fryer for potatoes (so it's uncontaminated)...

Big Mac no cheese or McDouble no cheese (I have a price I will pay for two crappy thin burgers - so that's how I decide)
Small fry with sweet and sour
Apple bag
Tap water

That's my travel meal - they sometimes will also give me a hot water cup for my green tea, so I have no complaints for the arches (except price - but that's everywhere thanks to ol' Joe)...

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

36 I am familiar with Flap Meat...

Posted by: Hope Solo at July 07, 2024 04:26 PM (1FWWQ)

37 Bread beef cheese are the three ingredients needed for the perfect sandwich.

Adding anything afterward like vegetables is completely superfluous and unnecessary.

Posted by: Mr. Ray at July 07, 2024 04:27 PM (KO+0G)

38 33 Steak, chicken and veggie fajitas here, with watermelon as desert. We still have company so making more than I normally would. But because I have gotten all of this ready, they will actually catch fish today. They are out on the boat now.

If so, we will pivot to fish tacos!
Posted by: Piper at July 07, 2024 04:24 PM (p4NUW)

Can't lose either way!

Posted by: Nova Local at July 07, 2024 04:27 PM (exHjb)

39 Did someone say "flap meat"?

Posted by: Kathy Griffin at July 07, 2024 04:27 PM (cHOHf)

40 Speaking of red meat.... as expected, the snake Macron and the leftists teamed up to block LePen's party from winning. They're now in third place.

GOPe lives in France, too.

Posted by: OrangeEnt at July 07, 2024 04:27 PM (0eaVi)

41 15 Ordinary meal for us today: Steaks, grilled squash, rice pilaf.
Posted by: blake - semi lurker in marginal standing (tT6L1) at July 07, 2024 04:13 PM (tT6L1)

Nice!

Posted by: Nova Local at July 07, 2024 04:28 PM (exHjb)

42 I hit Wendy's maybe 1 a year, haven't been to McDonald's in decades

Posted by: Skip at July 07, 2024 04:28 PM (fwDg9)

43 I don’t even know the last time I had fast food. I am guessing my stomach would revolt.

Posted by: Piper at July 07, 2024 04:28 PM (p4NUW)

44 Production volume food packagers have Master Blenders, who by sight, smell and if necessary, a tiny taste, can determine not only which shipment's carcasses go into the grinder, but to the right weights of each choice, as a percentage into the grind.

The regions and herds they buy from might change, but to the retail customer, the flavor never changes.

Same at the distilleries. The Master Blenders at (for example), determine exactly which of the OLD barrels of Beam get mixed into the new, hot-batch out of the stills... thus ensuring the same flavor, bottle to bottle, year after year.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 07, 2024 04:28 PM (e6UQI)

45 The sourdough looks amazing!

Posted by: CaliGirl at July 07, 2024 04:29 PM (uHd5d)

46 On the subject of cheese (“Cheese should be alive and moving.”—Mark Steyn) I made a variation on a great cheese spread for dinner tonight. My normal recipe is 2:1 cheddar to cream cheese, with fresh garlic blended in. It’s amazing. I thought I’d try it with feta, and it’s good but a bit bitter. Probably should have gone closer to 1:1. Still good on celery and probably on crackers.

Posted by: Stephen Price Blair at July 07, 2024 04:29 PM (EXyHK)

47 10 Food related: my All Clad nonstick pans were getting pretty jacked up, so I bought some Greenpans a couple of weeks ago. So far, they are awesome.

Posted by: Jordan61 at July 07, 2024 04:11 PM (js+sc)

I finally coughed up for a Hexclad Dutch oven. (It was still outrageously expensive on sale.)

Cooking Italian, the Dutch oven is probably the pan I use most, so I could (sort of) justify the expense.

It arrived yesterday, and I still have to season it but I'm curious how it compares to the Calphalon one I've been using for a few years.

Posted by: jix at July 07, 2024 04:30 PM (VghtP)

48 That's my travel meal - they sometimes will also give me a hot water cup for my green tea, so I have no complaints for the arches (except price - but that's everywhere thanks to ol' Joe)...
Posted by: Nova Local at July 07, 2024 04:25 PM (exHjb)

=====

They're currently advertising medium size drinks for "only" $2.29. It was only a year or two ago that their summer special was any size drink for 99 cents.

Posted by: Jordan61 at July 07, 2024 04:30 PM (js+sc)

49 Bread beef cheese are the three ingredients needed for the perfect sandwich.

Adding anything afterward like vegetables is completely superfluous and unnecessary.

Wrong!
The perfect sandwich must also include mustard (but never mayo), butter lettuce, and onions of some variety. While superfluous, other ingredients can be added depending on the eater's nasal health at the time.

Posted by: Archimedes at July 07, 2024 04:30 PM (xCA6C)

50 All the personal contacts The Patriarch and his father before him made, came in handy in Rona Panic. I could not believe what they pulled out of the woodwork.
Paper towels from Uzbekistan, taco shells from Belize just the craziest sources. They took care of us too, we had to close overnight for the first time in 40 years; but the store was open for employees, we got first crack at incoming loads when there were hundreds of people lined up outside the store in the morning.

Posted by: LenNeal at July 07, 2024 04:30 PM (bFId9)

51 My friends and I often get together for a flap meet.

Posted by: Cora Segal at July 07, 2024 04:31 PM (UdzhC)

52 The Master Blenders at (for example), determine exactly which of the OLD barrels of Beam get mixed into the new, hot-batch out of the stills... thus ensuring the same flavor, bottle to bottle, year after year.

Huh, who would have thought "swill" had such a precise definition.

Posted by: Archimedes at July 07, 2024 04:32 PM (xCA6C)

53 This thread is making me want a nice rare steak. I'll do it tomorrow.

Posted by: LenNeal at July 07, 2024 04:32 PM (bFId9)

54
??????????
Posted by: nurse ratched at July 07, 2024 04:16 PM (CDGpN)

Washington State University, the pride of the PAC2 was the home of CBD’s wagyu dinner.

Posted by: Pete Bog at July 07, 2024 04:32 PM (zHw5S)

55 I cannot eat McDogballs... always makes me feel sick. Their French fries aren't worth a damn either ever since they stopped using beef tallow in the fryer

Posted by: Truck Monkey Report at July 07, 2024 04:33 PM (1FWWQ)

56 They're currently advertising medium size drinks for "only" $2.29. It was only a year or two ago that their summer special was any size drink for 99 cents.
Posted by: Jordan61 at July 07, 2024 04:30 PM (js+sc)

Yeah, I haven't bought a separate drink in years.

My kids know I buy food and not drinks...the only time they get drinks are if the deal includes them and it's cheaper to get the drink than go without...

Posted by: Nova Local at July 07, 2024 04:33 PM (exHjb)

57 Mc D's has been the best at breakfast for so many years.

Wendy's has been making a run.

The Sausage Egg McMuffin has been the best fast food breakfast sandwich for so long.

Posted by: Mr. Ray at July 07, 2024 04:33 PM (KO+0G)

58 I saw Flap Meat open for Hole in '97

Posted by: TC at July 07, 2024 04:34 PM (cHOHf)

59 If a fast food chain had the ability to prepare a vegetable burger that tastes good, and then name it what it is—a bean burger, for example—then maybe we would buy it. But it appears no one in those business are capable of doing either.

Posted by: Jim at July 07, 2024 04:35 PM (zhWvq)

60

This recipe uses boneless chuck roast and it is one of my favorite ways to eat it.

2 to 3 pounds boneless chuck roast
2 tablespoons Adobe seasoning
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon onion powder

Combine all spices in a bowl. Cut beef into 2 to 3 in chunks and dip them into the spice blend, covering all sides. Put 3/4 cup water in the bottom of a crockpot, add beef chunks and let cook covered for 6 hours on low. After 6 hours shred beef with a fork in the crockpot. Then let the beef cook in the juices for another hour.

The beef is spicy but not hot spicy. The beef can be used in hard taco shells, soft tortillas, any way you want to eat it. Use whatever toppings you like.

Posted by: four seasons at July 07, 2024 04:35 PM (//riP)

61 I like Flap Meat

Posted by: Lena Dunham at July 07, 2024 04:36 PM (1FWWQ)

62 I can't believe what people spend on kitchens. Who is that one guy here talking about 80K

Posted by: LenNeal at July 07, 2024 04:36 PM (bFId9)

63 Speaking of Mayonnaise...

I hereby must withdraw my praise of Kroger's house brand "MAYO".

They seem to have changed vendors or suppliers. The label is the same design, but a slightly lighter hue of blue in the printing.

And the glop inside the jar tastes like mouldy carboard would, if mouldy cardboard was to be sold as an edibile condiment.

Back to square one. Hellman's has a bit too much citrus "tang". Dukes is hella smooth, but also hella bland.

Gotta find that happy medium out there in an as yet undiscovered brand.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 07, 2024 04:37 PM (e6UQI)

64 In fact, Flap Meat was my nick-name in college

Posted by: Lena Dunham at July 07, 2024 04:38 PM (1FWWQ)

65 Gotta find that happy medium out there in an as yet undiscovered brand.

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim

Miracle Whip! I absolutely hate the taste of mayonnaise.

Posted by: Tuna at July 07, 2024 04:39 PM (oaGWv)

66 CBD,

Thanks for including the pickled red onions recipe. I love that kind of thing. They go great on a baked potato or a bratwurst (if I don't have kraut on there first).

Posted by: JTB at July 07, 2024 04:40 PM (zudum)

67 63 Back to square one. Hellman's has a bit too much citrus "tang". Dukes is hella smooth, but also hella bland.

Gotta find that happy medium out there in an as yet undiscovered brand.

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at July 07, 2024

This is because mayonnaise is gross, Jim. It looks gross, it tastes gross. It’s gross. The only mayo I would eat is my mom’s homemade with artichokes.

Posted by: Piper at July 07, 2024 04:40 PM (p4NUW)

68 63

My office gets deliveries of Meeting Food that always includes bags of condiments. That's where I get mayo, from the hundreds of packets in a bin in the Shared Refrigerator.

Posted by: LenNeal at July 07, 2024 04:40 PM (bFId9)

69 Hellman's and Duke's are head and shoulders above the rest. I buy Duke's as it is cheaper.

There is some real crap mayo out there.

Posted by: Mr Aspirin Factory, deplorable clown at July 07, 2024 04:40 PM (qZEuM)

70 “I hope all of these companies fail spectacularly, and I hope that the investment firms that pumped a lot of money into them are burned, and are suspicious of that sort of silliness for the next few generations.”

The founders and VC and PE investment firms made out like bandits. Billions. Beyond Meat was valued at over $15 billion at one time. It was all a big pump and dump scheme. When the truth was revealed and the stock cratered, the early investors had already sold at sky-high valuations. They laughed all the way to the bank. They are now busy dreaming up their next “silly” scheme to fleece stupid later investors.

Posted by: Elric Blade at July 07, 2024 04:41 PM (NSkH6)

71 Len, try getting a proper rare steak in a good restaurant.

Best you can get is medium rare.

Posted by: Mr. Ray at July 07, 2024 04:43 PM (KO+0G)

72 It's a funny thing. Anne Burrell's ricotta recipe is the exact same recipe my aunt's neighbor used to use when she made cottage cheese, except she used raw milk from her dairy cows with some cream added in. Best cottage cheese I've ever eaten, but not ricotta.

Posted by: huerfano at July 07, 2024 04:43 PM (VGOMa)

73 McFace Plant

Posted by: Bertram Cabot, Jr. at July 07, 2024 04:43 PM (63Dwl)

74 I am unable, for my entire life, to properly hard boil an egg. I have decided it is one of those things, like finishing plaster walls, to which I am unsuited.

Posted by: LenNeal at July 07, 2024 04:43 PM (bFId9)

75 I was given a fermentation kit 2L with a ceramic stone weight and an air lock lid. Trimmed some pickle sized cucumbers today and added sliced garlic, dill, and black pepper corns. It's in the brine now and it'll be days before I see 'action'. We'll wait to see if they are edible!

Also used steeped coffee grounds with brown sugar and vanilla to make a coffee liquor. I'll add rum after 6 to 8 hours of steeping. (A little chemistry says the temps here mean I could shorten the steeping time; but, I'll go 6 hours.)

Oh, and I want that chuck roast!

Posted by: AZ deplorable moron at July 07, 2024 04:45 PM (JhIYV)

76 71

There is a restaurant here in town where I know for a fact I can get a real rare steak.
It won't be inexpensive.

Posted by: LenNeal at July 07, 2024 04:45 PM (bFId9)

77 I never order a steak at a restaurant. Just leads to expensive disappointment.

Posted by: Mr Aspirin Factory, deplorable clown at July 07, 2024 04:45 PM (qZEuM)

78 I'd rather find a local butcher and hit it myself, I'm in semi rural Midwest we can do that here.

Posted by: LenNeal at July 07, 2024 04:47 PM (bFId9)

79 Hay season in my neck of the woods. All the local ranchers are preparing the precursor materials for the meat production process this winter. Beyond meat!

Think I’ll drag out a couple of locally produced steaks for dinner.

Posted by: Pete Bog at July 07, 2024 04:47 PM (zHw5S)

80 It's Sunday, so clearing out the past due vegetables into a vegetable/tomato sauce, letting it cook while I watched golf. Leading guy might make it to 30 under, what's that about equipment outpacing the courses?
Anyway, an onion and a half, a good size can of mushrooms, a pepper, a shredded carrot, can of whole toms, can of dice, couple of cubes of tomato paste, a couple of tablespoons of crushed hot peppers. Will have with a couple of hot Italian sausages over rice or pasta when I get my fill of the smell of it cooking.

Posted by: From about that Time at July 07, 2024 04:47 PM (4780s)

81 Gotta find that happy medium out there in an as yet undiscovered brand.

I use evaporated milk to make mayonnaise as needed; it also means that I can adjust the citrus and the spices to the salad. My basic recipe is:

¼ tsp salt; ¼ tsp smoked paprika; ¼ tsp dry mustard; pinch of pepper; pinch of cayenne; 3 tbsp evaporated milk; ½ cup salad oil; 4 tsp lemon juice.

Mix the spices in a bowl. Whisk in the milk. Very gradually whisk in the salad oil, beating until smooth each time. Whisk in the lemon juice until smooth and thick.

It’s great with roast potato salad, although a lot of that is because of the smoked paprika.

I got this from an old (1940) pamphlet from the Pet Milk company. I like egg-based mayonnaise, too, but one egg makes too much for me and it’s harder to emulsify than the Pet Milk version.

Posted by: Stephen Price Blair at July 07, 2024 04:47 PM (EXyHK)

82 Food related: my All Clad nonstick pans were getting pretty jacked up, so I bought some Greenpans a couple of weeks ago. So far, they are awesome.
Posted by: Jordan61
-----
Doesn't All Clad have a lifetime warranty on their nonstick pans? I have some and that was one of the reasons I paid the premium for them.

None of the HEB's around me have the cut marrow bones. Now I have to buy the dog version and they cost 50% more. They are for Buckley but the human version were cheaper so I try to buy them.

Posted by: lin-duh at July 07, 2024 04:48 PM (PZo5T)

83 Recipe hack for the week - sick person edition.

So, when no one wants to eat b/c of sore throats, there is nothing easier and better than taking a campbell's condensed tomato soup (normal version - I think it's still their 1950's recipe) and using Trader Joe's beef bone broth as the dilution agent. Add in some nutritional yeast (or parm if dairy is your thing), and cover protein, vitamins, some calories, and drinkable warmth that you might actually eat in one go.

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

84
I am unable, for my entire life, to properly hard boil an egg. I have decided it is one of those things, like finishing plaster walls, to which I am unsuited.

Posted by: LenNeal at July 07, 2024 04:43 PM

13 minutes boiling time - nothing less. Then into ice water until eggs are close to 32 degrees F. It takes quite some time, maybe half an hour. Eggs are the eighth wonder in the world when it comes to retaining heat.

Posted by: Divide by Zero at July 07, 2024 04:49 PM (RKVpM)

85 54
??????????
Posted by: nurse ratched at July 07, 2024 04:16 PM (CDGpN)

Washington State University, the pride of the PAC2 was the home of CBD’s wagyu dinner.
Posted by: Pete Bog

You don't need to mansplain.

I'm just wondering why, as a fellow Husky, you're rooting for the Cougs?

Posted by: nurse ratched at July 07, 2024 04:50 PM (1DWAs)

86 Picked red onions are teh awesome, CBD. Every once in a while I will add some jalapenos. I'll blister the sliced onions and jalapenos in a pan with a small amount of the pickling sauce. Then into the jar with pickling mixture for a half hour or so (if I can wait that long).

Posted by: scampydog at July 07, 2024 04:50 PM (41CYW)

87 PS - I'm sure the sick hack is a salt bomb, but when you're not eating, but you ARE drinking a ton of tea and water, you kinda need the salt bomb to keep everything balanced...

Posted by: Nova Local at July 07, 2024 04:50 PM (exHjb)

88 I have one real copper saucepan I got for maybe $5 at a thrift store, it's amazing for what it is but what a fussy tool.

Posted by: LenNeal at July 07, 2024 04:52 PM (bFId9)

89 80 It's Sunday, so clearing out the past due vegetables into a vegetable/tomato sauce, letting it cook while I watched golf. Leading guy might make it to 30 under, what's that about equipment outpacing the courses?
Anyway, an onion and a half, a good size can of mushrooms, a pepper, a shredded carrot, can of whole toms, can of dice, couple of cubes of tomato paste, a couple of tablespoons of crushed hot peppers. Will have with a couple of hot Italian sausages over rice or pasta when I get my fill of the smell of it cooking.
Posted by: From about that Time at July 07, 2024 04:47 PM (4780s)

Yum!

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

90 Chuck is my favorite all-purpose beef. It just tastes the way I think beef should taste. Ground chuck is what I use for burgers on the grill.

Posted by: Emmie at July 07, 2024 04:52 PM (Sf2cq)

91 Family members who owned a McD in the '70s—'80s are stunned by how bad it is these days.

Posted by: JHP2 at July 07, 2024 04:22 PM (UIvnv)

In the late 70s I worked for corporate in a few Boston area stores. Breakfast was still the biggest challenge to manage, since it was new.

To this day, I think it was the hardest job I had, trying to keep 16-year-olds productive for most of their shift, and trying to figure out who was likely to be smoking a joint in the dumpster enclosure instead of cleaning the parking lot.

Which reminds me of a funny story from that era. We went up to Boston for a concert, and I was hoping to run into someone I knew - Boston Common area had a likelihood of things like that happening.

And I did - it was an Aqualung who often raided the trash cans in the parking lot in the Roslindale McD's for remnants.

Posted by: Miley, okravangelist at July 07, 2024 04:53 PM (w6EFb)

92 84

That's a lot of work.
Eh.

Posted by: LenNeal at July 07, 2024 04:53 PM (bFId9)

93 My All-Clad factory seconds are great. At 80-90% off retail.

Posted by: Mr Aspirin Factory, deplorable clown at July 07, 2024 04:53 PM (qZEuM)

94 there is nothing easier and better than taking a campbell's condensed tomato soup…

When I was in college I had two cooking utensils in my dorm room: an air popper for popcorn, and an electric hot water pot, I think, that I used exclusively for Campbell’s tomato soup.

Buttered popcorn and tomato soup is a pretty good meal.

Posted by: Stephen Price Blair at July 07, 2024 04:53 PM (EXyHK)

95 I ate a meal at the Cabrini Green McDonald's in Chicago. At the time the only McDonald's to ever close voluntarily. It was all you might imagine.

Posted by: LenNeal at July 07, 2024 04:55 PM (bFId9)

96 When I was in college I had two cooking utensils in my dorm room: an air popper for popcorn, and an electric hot water pot, I think, that I used exclusively for Campbell’s tomato soup.

Buttered popcorn and tomato soup is a pretty good meal.
Posted by: Stephen Price Blair at July 07, 2024 04:53 PM (EXyHK)

Not the iron and ironing board for grilled cheese, instead?

I usually make homemade croutons (from chopped Safeway French bakery bread, olive oil, and seasonings) to top my tomato soup...but illness means no effort.

Posted by: Nova Local at July 07, 2024 04:55 PM (exHjb)

97 62 I can't believe what people spend on kitchens. Who is that one guy here talking about 80K
Posted by: LenNeal
-----
I could do that easily.... if I were remodeling..... and had money. I think I could sell one of my kids 🤔

Posted by: lin-duh at July 07, 2024 04:56 PM (PZo5T)

98
Philly cheese steak tonight from local pizza/steak joint which changed ownership recently after 30 plus years under the same owner. Still excellent. Wife reports a lotta kids around the register and taking orders so probably family owned.

Once upon a time in America.

Posted by: Divide by Zero at July 07, 2024 04:56 PM (RKVpM)

99 74 I am unable, for my entire life, to properly hard boil an egg. I have decided it is one of those things, like finishing plaster walls, to which I am unsuited.
Posted by: LenNeal at July 07, 2024 04

Do you have an air fryer? Put them on a wire rack, cook at 300 for 8 minutes for soft boiled, 13 for hard boiled.

Posted by: Piper at July 07, 2024 04:58 PM (p4NUW)

100 Start the eggs in ice cold water.

Then ten minutes at full boil.

Then a cooling period of in cold water until ready to eat.

Posted by: Mr. Ray at July 07, 2024 04:58 PM (KO+0G)

101 Not the iron and ironing board for grilled cheese, instead?

If I’d thought about it, I probably would have!

Posted by: Stephen Price Blair at July 07, 2024 04:59 PM (EXyHK)

102 those pickled onions would go very well with barbacoa beef made with that chuck roast: chuck roast, salted/peppered and seared, then tossed into a crock pot with chipotle peppers (to taste) chopped onion, garlic, bay leave, 1 tsp each cumin, garlic powder, onion powder, and 1/8th tsp clove and a can of beef consomme. Cook 6-8 hours on low or 4-5 hours on high. Remove roast, shred and serve on warmed corn tortillas with the pickled onions, chopped red onion, salsa, guacamole and a sprinkle of cilantro or parsley. Barracho beans would be excellent with this as well.

Posted by: Moki at July 07, 2024 05:00 PM (wLjpr)

103 97 62 I can't believe what people spend on kitchens. Who is that one guy here talking about 80K
Posted by: LenNeal

Pretty sure my crappy townhome kitchen would cost $30K+ to just redo everything in the same uber-low-end it is...which is why it's the one big project I haven't done...

If I do it ever, it's gonna be all about function, lack of maintenance, and easiness...if I ever do it...

PS - It doesn't help that I'd need both electrical and plumbing permits before I'd start, so that's the 1st $1K flushed for nothing...

Posted by: Nova Local at July 07, 2024 05:00 PM (exHjb)

104 MAYO EXPERIMENT ... Jim, you might want to try equal parts of Hellman's and Duke's (enough for one sandwich) as an easy taste test ... Either blend them together, or spread a different brand on top and bottom bread slices ... I forget where, but remember reading that Duke's does not contain any sugar (it's also made in USA) ... The link below shows the results of a Serious Eats taste-test of 8 different mayonnaise brands ... https://tinyurl.com/3yfwtjb7

Posted by: Kathy at July 07, 2024 05:00 PM (p69D5)

105 Nurse Ratched,

Four reasons. Mixed marriage. Cougar Gold Cheese, cosmic Crisp Apples and WSU Wagyu.

And the observation that in the insanity sweepstakes defining higher education these days WSU is running way behind our esteemed Alma mater which is consumed by political stupidity. Must be something in the Palouse winters that prevents the formation of ideas like chicks with dicks.

Posted by: Pete Bog at July 07, 2024 05:01 PM (zHw5S)

106
If hard boiled eggs is too much work then I'm sure I'm dealing with a communist who is going to put me in a camp and make hard boiled eggs for him/her/they.

Posted by: Divide by Zero at July 07, 2024 05:01 PM (RKVpM)

107 Not to possibly change the subject but re: kitchens, I built an entire kitchen in this house, appliances included, for less than $3K 20 years ago and everything still works. When the stove or fridge go, I have plans.
I did it all myself and the only reason it went that high was my now ex wife squawking she wanted this here and that there.
It's a nice kitchen.

Posted by: LenNeal at July 07, 2024 05:01 PM (bFId9)

108 Remodeling kitchens uses the fast, good or cheap credo.
You can only have 2 of those.
Fast and cheap won't be good.
Cheap and good won't be fast.
Fast and good won't be cheap.

Posted by: gourmand du jour at July 07, 2024 05:02 PM (MeG8a)

109 Greetings from Ontario where for at least 2 weeks we cannot buy bourbon. The only liquor outlet is on strike and even when it's open they only stock a very limited variety.

Perhaps this will be the catalyst to fire them all and privatize liquor sales. I'll drink to that. Oh. Wait. Damn.

Posted by: Fozzy at July 07, 2024 05:02 PM (rVI/O)

110 88 I have one real copper saucepan I got for maybe $5 at a thrift store, it's amazing for what it is but what a fussy tool.
Posted by: LenNeal at July 07, 2024 04:52 PM (bFId

You are lucky to find that. There is a guy that makes copper pans and he will re tin them. I watched a video of him making pans and it was fascinating.
https://youtu.be/mTztlpAcips?si=tBzkGuxI1e2U8G0I

Posted by: CaliGirl at July 07, 2024 05:02 PM (uHd5d)

111 Do I put cheese on the raw hamburger or when it is hot when I do BBQ Photo Shoots ???

Posted by: Chuck Schumer at July 07, 2024 05:03 PM (Mig/N)

112 Lol Cabrini Green Mc Donald's.

Could there be any thing more horrific?

Posted by: Mr. Ray at July 07, 2024 05:03 PM (KO+0G)

113 106

Just Crack the eggs and heat them in a pan and put them on toast, that's what I do. This whole 13 minutes, dump in ice water, WTF

Posted by: LenNeal at July 07, 2024 05:03 PM (bFId9)

114
Then ten minutes at full boil.

'Amazing Race' had some contest once where the contestants had to hard boil eggs. Everyone who boiled them in less then 13 minutes the judges rejected as too runny.

Posted by: Divide by Zero at July 07, 2024 05:04 PM (RKVpM)

115 107 Not to possibly change the subject but re: kitchens, I built an entire kitchen in this house, appliances included, for less than $3K 20 years ago and everything still works. When the stove or fridge go, I have plans.
I did it all myself and the only reason it went that high was my now ex wife squawking she wanted this here and that there.
It's a nice kitchen.
Posted by: LenNeal at

Have you looked at just counters recently?

Posted by: Piper at July 07, 2024 05:04 PM (p4NUW)

116 When I bought my house (probate sale, "as is" condition) there had been a fire in the kitchen.
I know about fast, good, and cheap.

Posted by: gourmand du jour at July 07, 2024 05:04 PM (MeG8a)

117 My grandmother, who was a school cook for a time, used to bring eggs to a boil then covered the pan and turned off the heat. Let the eggs sit covered in water till they cool. Works for me.

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

118 108
I did Careful and Slow which is how said ex wife got stainless steel countertops.

Posted by: LenNeal at July 07, 2024 05:06 PM (bFId9)

119 Every time sourdough comes up, I want to get started on it again. Strangely, it never happens.

I have a recipe for real sourdough baguettes that my French teacher gave me in high school. The starter is made from grated potatoes. I've never actually completed it, but somehow through thousands of miles of moving, I've hung onto it for over 50 years. I think it deserves some serious thought.

Posted by: Miley, okravangelist at July 07, 2024 05:06 PM (w6EFb)

120 $80k for a kitchen? You can spend that just on appliances. Those yuge double refrigerators can be $30k alone. The rich have become so obsessed with insanely huge chef’s kitchens that they’re now a big selling point for a home. There are kitchens in big mansions that are a million bucks all in.

Posted by: Elric Blade at July 07, 2024 05:07 PM (NSkH6)

121 114

I don't care how fucking runny it is!

Posted by: LenNeal and Monty Python at July 07, 2024 05:08 PM (bFId9)

122 Generally tend to agree with the comments about not ordering steaks in restaurants. Especially the big name-brand chains, which are over-priced an over-hyped.

However...

There are still some gems out there, usually one-off owned places, where the owners still care. The Carnivore outside Fort Leonard Wood in St. Robert, MO, is an example. Owned by an Army WO, which is low-key and fabulous. Highly-recommended, if you happen to be along the I-44 corridor.

And yes, they do actual 'blue rare'. Ask me how I know.

Posted by: goatexchange at July 07, 2024 05:08 PM (PxlMs)

123 I have my husband sharpening my knives right now. He has some water stone sharpening machine. Bought it to sharpen his chisels but for what he paid for it he sold it as being able to sharpen my knives too....

Posted by: lin-duh at July 07, 2024 05:09 PM (PZo5T)

124 I'm rusty at this, is it 100 comment rule on weekends, or do I take an OT comment to the first world problems thread?

Posted by: Dave in Fla at July 07, 2024 05:09 PM (5p7BC)

125 >>>Amazing Race' had some contest once where the contestants had to hard boil eggs. Everyone who boiled them in less then 13 minutes the judges rejected as too runny.
Posted by: Divide by Zero at July 07, 2024 05:04 PM (RKVpM)

They weren't doing it right.

Posted by: Mr. Ray at July 07, 2024 05:10 PM (KO+0G)

126 117

Everything explained by School Lunch Lady, I suggest not using this highly regarded chef matron as a role model for anything edible beyond feeding 8 year old boys who will eat bugs on a dare.

Posted by: LenNeal at July 07, 2024 05:10 PM (bFId9)

127 124 I'm rusty at this, is it 100 comment rule on weekends, or do I take an OT comment to the first world problems thread?
Posted by: Dave in Fla at July 07, 2024 05:09 PM (5p7BC)

Depends if you can tangently link it to food...or just add food thoughts after...

Posted by: Nova Local at July 07, 2024 05:10 PM (exHjb)

128 I hate when I'm squishing tomatoes instead of cutting them. Sharp knives are a pet peeve.

Posted by: lin-duh at July 07, 2024 05:11 PM (PZo5T)

129 Dave we're over 100 so fire away.

Posted by: Mr. Ray at July 07, 2024 05:11 PM (KO+0G)

130 "Generally tend to agree with the comments about not ordering steaks in restaurants. Especially the big name-brand chains, which are over-priced an over-hyped.

However..."

Never had a bad steak at J.Gilbert's in Columbus, OH.

Posted by: Tuna at July 07, 2024 05:12 PM (oaGWv)

131 129 Dave we're over 100 so fire away.
Posted by: Mr. Ray at July 07, 2024 05:11 PM (KO+0G)

Technically, it needs food relation even over 100...but if it's French, that's not hard...

Posted by: Nova Local at July 07, 2024 05:12 PM (exHjb)

132 Dave, we're modeling voting patterns about hard boiled eggs. It's a 13 over under.

Posted by: LenNeal at July 07, 2024 05:13 PM (bFId9)

133 I tend not to order steak in restaurants because they rare;y do it right. I can cook a monster steak myself. But at specialty steak houses like Luger or Benjamin’s? Yes, please. They age and cook the steal to perfection. Bring money. The best is never cheap.

Posted by: Elric Blade at July 07, 2024 05:14 PM (NSkH6)

134 For hardboiled eggs, we use an Egg Genie. It steams the eggs and they come out perfect. Simple to use, little clean up and if I remember, very inexpensive.

Posted by: Rufus T. Firefly at July 07, 2024 05:14 PM (9cG39)

135
If someone can not make hard boiled eggs then they cannot make deviled eggs. Sprinkled with paprika, parsley, and a touch of Old Bay.

I can't imagine a picnic event without deviled eggs. Unless it involves gunfire and gangs of newcomers. Civilized people eat deviled eggs and spend the time to prepare them carefully and avoid giving their guests salmonella.

I mean, look at Joe Biden. This is a guy who has suffered a lifetime of undercooked hard boiled eggs.

Posted by: Divide by Zero at July 07, 2024 05:14 PM (RKVpM)

136
I have a recipe for real sourdough baguettes that my French teacher gave me in high school. The starter is made from grated potatoes. I've never actually completed it, but somehow through thousands of miles of moving, I've hung onto it for over 50 years. I think it deserves some serious thought.
Posted by: Miley, okravangelist at July 07, 2024

I'd love to hear about it if you do it.

Posted by: CaliGirl at July 07, 2024 05:14 PM (uHd5d)

137 123

Hahaha

Now he's stuck, he has to sharpen YOUR kitchen knives to justify the expense! He better do a good job.

Posted by: LenNeal at July 07, 2024 05:15 PM (bFId9)

138 I have been CRAVING crispy tacos. Went to one of the only Mexican places that makes them. Darn things don't maintain their crunch throughout the meal. So-so. Did a Taco Bell run. Found that living in a high humidity area means crunchy tacos aren't very crunchy.

Finally got a few things together and made tacos dorados. Now that's what I'm talking about!

I'm experimenting with the last of the filling and some of the corn tortillas. I softened the tortillas in beef and bacon fat on the warm griddle and filled them with the beef/cheese blend and folded them. Then I placed them flat in a baggie in the freezer. I want to see if I can premake a big batch and pull them out of the freezer and toast them in a skillet, either with the fat already on the tortillas or with a dollop from my bacon grease jar.

Let's see ... it would be too good to be true for my experiment to produce perfect tacos. I predict that the tortillas will not hold together like they do when fresh. Either that, or the tortillas will have moisture in the wrong place and not brown properly, or the filling will not get hot enough by the time the tortillas are toasted.

Posted by: Emmie at July 07, 2024 05:15 PM (Sf2cq)

139 Buttered popcorn and tomato soup is a pretty good meal.

Posted by: Stephen Price Blair at July 07, 2024 04:53 PM (EXyHK)

We used to drop the popcorn into the soup, like croutons.

Posted by: Miley, okravangelist at July 07, 2024 05:15 PM (w6EFb)

140 Dave it's a lot like a fortune from a fortune cookie. Instead of adding 'in bed,' just add 'on the grill.'

Posted by: scampydog at July 07, 2024 05:15 PM (41CYW)

141 Huh, who would have thought "swill" had such a precise definition.
Posted by: Archimedes

Bud tastes the same all over the world and there are a lot places it is brewed.
Matching the flavor profile with all the different waters is a real skill.
(Even if it is a megaswill there are really skilled brewmasters doing the work.)

Posted by: AZ deplorable moron at July 07, 2024 05:15 PM (U6iLH)

142 128 I hate when I'm squishing tomatoes instead of cutting them. Sharp knives are a pet peeve.
Posted by: lin-duh at July 07, 2024 05:11 PM (PZo5T)

My knives are never sharp enough for a tomato so I gave up and use a bread knife.

Posted by: CaliGirl at July 07, 2024 05:16 PM (uHd5d)

143 Ok, will keep it short...

Zoom call with Dem leadership happened today.

Nadler, Takano, Smith, and Morelle are calling for Biden to drop out.

Himer, Beyer, and Raskin are expressing skepticism Biden can win.

My personal feeling is that Jeffries wants Biden gone. With Biden off the top of the ticket, they have a chance to take the House. Jeffries is on record that if Dems take the House, they will not certify Trump if he wins.

Posted by: Dave in Fla at July 07, 2024 05:16 PM (5p7BC)

144 129 Dave we're over 100 so fire away.
Posted by: Mr. Ray

Technically the weekend threads try to be somewhat content specific.

Posted by: nurse ratched at July 07, 2024 05:17 PM (/di7g)

145 Tacos Dorados:

https://www.youtube.com/
watch?v=2XXWGjHtGOg

I simplified the process so that far fewer pans were required.

Posted by: Emmie at July 07, 2024 05:17 PM (Sf2cq)

146 I am unable, for my entire life, to properly hard boil an egg. I have decided it is one of those things, like finishing plaster walls, to which I am unsuited.
Posted by: LenNeal at July 07, 2024 04

Eggs in large pot with plentiful water. Bring to a rolling boil. Remove from heat and replace cover. Let stand for 13 minutes, then dump the hot water and run cold water over, as needed, until cool.

Posted by: Miley, okravangelist at July 07, 2024 05:18 PM (w6EFb)

147 And a break from politics

Posted by: nurse ratched at July 07, 2024 05:18 PM (/di7g)

148 133 I tend not to order steak in restaurants because they rare;y do it right. I can cook a monster steak myself. But at specialty steak houses like Luger or Benjamin’s? Yes, please. They age and cook the steal to perfection. Bring money. The best is never cheap.
Posted by: Elric Blade at July 07, 2024 05:14 PM (NSkH6)

I will say on ordering steak...I had to get allergy meals on Royal Caribbean 2 months ago. I got a lot of steaks. All medium rare (and the filet rare). They were all perfectly cooked and well done. No sauces covering up issues with the steaks b/c allergy, so they stood on their own as well-cooked steaks.

Posted by: Nova Local at July 07, 2024 05:18 PM (exHjb)

149
Joe Biden has so much salmonella coursing through his brain the Pacific Northwest is considering knocking down some dams to ease their seasonal migration.

Posted by: Divide by Zero at July 07, 2024 05:19 PM (RKVpM)

150 135

I'm not a Presbyterian middle aged woman so why would I make deviled eggs?

Posted by: LenNeal at July 07, 2024 05:19 PM (bFId9)

151 Jeffries is on record that if Dems take the House, they will not certify Trump if he wins.
Posted by: Dave in Fla at July 07, 2024 05:16 PM (5p7BC)

Wha-? What about "our precious democracy"?

Posted by: Emmie at July 07, 2024 05:19 PM (Sf2cq)

152 I'm experimenting with the last of the filling and some of the corn tortillas. I softened the tortillas in beef and bacon fat on the warm griddle and filled them with the beef/cheese blend and folded them. Then I placed them flat in a baggie in the freezer. I want to see if I can premake a big batch and pull them out of the freezer and toast them in a skillet, either with the fat already on the tortillas or with a dollop from my bacon grease jar.

Let's see ... it would be too good to be true for my experiment to produce perfect tacos. I predict that the tortillas will not hold together like they do when fresh. Either that, or the tortillas will have moisture in the wrong place and not brown properly, or the filling will not get hot enough by the time the tortillas are toasted.
Posted by: Emmie at July 07, 2024 05:15 PM (Sf2cq)

Did you do it when the filling was cold or hot? I'd imagine hot filling would release moisture as it cooled, so it wouldn't be crisp. But if it was cold, you have a chance...

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

153 I'm not a Presbyterian middle aged woman so why would I make deviled eggs?
Posted by: LenNeal at July 07, 2024 05:19 PM (bFId9)
-----------
Because they're good?

Posted by: Captain Obvious makes deviled eggs that are world-famous in Portland at July 07, 2024 05:20 PM (3Fz6p)

154 139

What?

EW that is nothing like croutons

Posted by: LenNeal at July 07, 2024 05:21 PM (bFId9)

155 Scolds are boring at most times.

Posted by: Mr. Ray at July 07, 2024 05:21 PM (KO+0G)

156 I tend not to order steak in restaurants because they rare;y do it right. I can cook a monster steak myself. But at specialty steak houses like Luger or Benjamin’s? Yes, please. They age and cook the steal to perfection. Bring money. The best is never cheap.
Posted by: Elric Blade at July 07, 2024 05:14 PM (NSkH6)

I will say on ordering steak...I had to get allergy meals on Royal Caribbean 2 months ago. I got a lot of steaks. All medium rare (and the filet rare). They were all perfectly cooked and well done. No sauces covering up issues with the steaks b/c allergy, so they stood on their own as well-cooked steaks.
Posted by: Nova Local at July 07, 2024 05:18 PM (exHjb)
———

The food on cruises is generally high quality, at least in the restaurants where you order at the table. (Those buffet tables for the steerage crowd can be nasty and like pigs at a trough.) For many people, the food and booze are the main reasons to go on a cruise.

Posted by: Elric Blade at July 07, 2024 05:22 PM (NSkH6)

157 Have you looked at just counters recently?

Posted by: Piper at July 07, 2024 05:04 PM (p4NUW)

We chose 2 granite slabs when we built this house, and have the same stuff in the kitchen and both bathrooms.

Publius has excellent taste!

Posted by: Miley, okravangelist at July 07, 2024 05:22 PM (w6EFb)

158 143 Ok, will keep it short...

Zoom call with Dem leadership happened today.

Nadler, Takano, Smith, and Morelle are calling for Biden to drop out.

Himer, Beyer, and Raskin are expressing skepticism Biden can win.

My personal feeling is that Jeffries wants Biden gone. With Biden off the top of the ticket, they have a chance to take the House. Jeffries is on record that if Dems take the House, they will not certify Trump if he wins.
Posted by: Dave in Fla at July 07, 2024 05:16 PM (5p7BC)

So, Dems are still "stewing" b/c Biden's making a mess in the kitchen...and steaming about not being able to make their perfect meal b/c he destroyed the place...

Posted by: Nova Local at July 07, 2024 05:23 PM (exHjb)

159 Well, I've been brought low. My wife now insists on making our soups. She says my soups have "too many flavors".
Which is possible, since my taste buds really haven't rebounded since getting covid...

Posted by: gourmand du jour at July 07, 2024 05:25 PM (MeG8a)

160 Too set the record straight.................

"I do not give FREE BJ's !!!!!!!! They are $5K a piece towards my campaign for POTUS !!!!!!!!!!!!

Posted by: Kunalota harris at July 07, 2024 05:25 PM (/1UO6)

161 >>>@128 I hate when I'm squishing tomatoes instead of cutting them. Sharp knives are a pet peeve. Posted by: lin-duh at July 07, 2024 05:11 PM (PZo5T)
=======================
My favorite knife for slicing tomatoes is RADA's TOMATO SLICER (made in USA) ...

Posted by: Kathy at July 07, 2024 05:25 PM (p69D5)

162 Chuck roast is great on the smoker, similar results to brisket but a much faster / more forgiving cook. Being a cheapskate I just have a hard time paying the current $6+ per lb for it.

Posted by: Bigsmith at July 07, 2024 05:26 PM (MrBsC)

163 ".....the wicker was coated with a very thin but very messy sheen of dough.
Yuck. It was a pain in the ass to clean."

Some season the banneton. I don't, I just use the linen liner. Seasoning looks like work.

How to season: https://tinyurl.com/4b7849dz

I have a boule headed to the oven in minutes.

Nice looking loaf CBD

Posted by: javems at July 07, 2024 05:26 PM (8I4hW)

164 I ended up with the stainless countertops as The Ex balked at tight grain plywood sealed with food grade urethane.
And, she HAD to have cabinets, 'with doors', when I told her why not integrated custom shelves with heavy canvas curtains.
Just couldn't see the vision.
Had to look like other women's kitchens or OH NO, her house was trash and Self Esteem

Posted by: LenNeal at July 07, 2024 05:26 PM (bFId9)

165 In my part of Canada, chicken legs are actually $0.99 Can a pound.

Their meat is always good. But that was a surprise....

Posted by: Stateless at July 07, 2024 05:26 PM (jvJvP)

166 The food on cruises is generally high quality, at least in the restaurants where you order at the table. (Those buffet tables for the steerage crowd can be nasty and like pigs at a trough.) For many people, the food and booze are the main reasons to go on a cruise.
Posted by: Elric Blade at July 07, 2024 05:22 PM (NSkH6)

Yeah, I couldn't eat at buffets b/c RCCL considers all their food contaminated. When I went to their Solarium Buffet, their Hooked chef (who I'd talked to 10 minutes before to preorder for the next day the one extra paid lunch meal we boughts), walked me around the buffet, asked what I wanted, and then made me the best dang meal of my trip. Even better than my steaks (they were really good - the fish was AMAZING)...I had no chicken all trip b/c apparently, poultry was too hard to make allergy safe but steak and seafood was easy. Go figure!

Posted by: Nova Local at July 07, 2024 05:26 PM (exHjb)

167 I just got poke by a feather from this damn throw pillow on the couch...🤬

I got 4 of my knives sharpened... they are the most used. The other 20 or so are out of luck...

Posted by: lin-duh at July 07, 2024 05:26 PM (PZo5T)

168 Never had a bad steak at J.Gilbert's in Columbus, OH.

I think I’ve mentioned this before, but I’m a fan of Wilders in Joplin. I like to stop there on the drive from Texas to Michigan.

Posted by: Stephen Price Blair at July 07, 2024 05:27 PM (EXyHK)

169 Cruise ships have the advantage of buying food in massive quantities from the ports where it is the cheapest.

Posted by: gourmand du jour at July 07, 2024 05:27 PM (MeG8a)

170 159

Begs the Amadeus quote from Salieri

Posted by: LenNeal at July 07, 2024 05:28 PM (bFId9)

171 I hate when I'm squishing tomatoes instead of cutting them. Sharp knives are a pet peeve.
Posted by: lin-duh at July 07, 2024 05:11 PM

*fistbump*

If my knives can't shave hair off my hand, they're too dull. I hate dull knives.

Posted by: RedMindBlueState at July 07, 2024 05:28 PM (Wnv9h)

172 >>>So, Dems are still "stewing" b/c Biden's making a mess in the kitchen...and steaming about not being able to make their perfect meal b/c he destroyed the place...
Posted by: Nova Local at July 07, 2024 05:23 PM (exHjb)
*******
Yes, it seems Brandon is making a dogs breakfast out of the situation. No grilling for me tonight because its finally raining!!!!

Posted by: Rufus T. Firefly at July 07, 2024 05:28 PM (9cG39)

173 I hate when I'm squishing tomatoes instead of cutting them. Sharp knives are a pet peeve.

Posted by: lin-duh at July 07, 2024 05:11 PM (PZo5T)

I pierce the skin with the tip of my knife where I'm going to slice. That usually works well.

Posted by: Miley, okravangelist at July 07, 2024 05:29 PM (w6EFb)

174
With Biden off the top of the ticket, they have a chance to take the House.

Doubtful in a low (D) voter turnout year. I mean the (D)'s are really going to stand in line for another four years of a shit sandwich?

In my state, in Philly, sure they don't show up someone votes for them. But I don't see it being nearly enough. There would have to be a Guinness certified new world record in fraud.

Posted by: Divide by Zero at July 07, 2024 05:29 PM (RKVpM)

175 We used to drop the popcorn into the soup, like croutons.

My dad talks about using popcorn as breakfast cereal. He claims to have enjoyed it, but doesn’t do it anymore, sticking to commercial breakfast cereal. I’ve made a homemade cereal mix that uses roughly-ground popcorn as one of its ingredients, and it is good.

Posted by: Stephen Price Blair at July 07, 2024 05:29 PM (EXyHK)

176 I'd love to hear about it if you do it.

Posted by: CaliGirl at July 07, 2024 05:14 PM (uHd5d)

I'll be sure to report, if I actually do it. I'll be watching a few videos on the shaping of baguettes, because that's an important aspect.

Posted by: Miley, okravangelist at July 07, 2024 05:31 PM (w6EFb)

177 Are we far enough down in the the thread to ask what you Morons think about the situation in France?

Posted by: G'rump928(c) at July 07, 2024 05:31 PM (cWNll)

178 PS - If a cruise chef is personally asking you if "x is okay", you say yes. He knows what he has and what's best.

I remember I asked about oysters for my pre-order. And he said maybe. I show up the next day for the lunch and he says "how about mussels" and I say "great" (knowing that oysters were now out - it's what's not said) - it was the best mussel dish I've ever had...and my whole family helped me finish the whole thing b/c it was amazing.

It wasn't the "on menu" item b/c that wasn't possible...but I'd love to know what he did...garlic, herbs, wine were the base (with some heat from something) if I was guessing...

Posted by: Nova Local at July 07, 2024 05:31 PM (exHjb)

179 Afternoon, Horde...How goes it?

I just popped some chocolate chip cookies into the oven...

It will soon smell delicious around here...

Posted by: "Perfessor" Squirrel at July 07, 2024 05:31 PM (BpYfr)

180 A sharp knife is a safe knife. I will not have a knife shaped object around in easy reach that is not sharp enough to cut through skin easily.
That is dangerous.
Sharpen your knives.

Posted by: LenNeal at July 07, 2024 05:31 PM (bFId9)

181 If the Ds take the house they will not certify a Trump election victory.

That is the potential constitutional crisis noone is talking about.

Posted by: Mr. Ray at July 07, 2024 05:32 PM (KO+0G)

182 Kroger's has their pork shoulder/chuck on sale again. Of course it's in the 11lbs pack only.

Posted by: weft cut-loop at July 07, 2024 05:32 PM (IG4Id)

183 RADA TOMATO KNIFE ...
https://tinyurl.com/45ms48xu

Posted by: Kathy at July 07, 2024 05:32 PM (p69D5)

184 Going 7 minutes each side on this T bone

Posted by: Skip at July 07, 2024 05:32 PM (fwDg9)

185 177 Are we far enough down in the the thread to ask what you Morons think about the situation in France?
Posted by: G'rump928(c) at July 07, 2024 05:31 PM (cWNll)

You mean, are the French Fried?

Posted by: Nova Local at July 07, 2024 05:33 PM (exHjb)

186 Tonight is crispy shrimp and tofu with jasmine rice.

Posted by: San Franpsycho at July 07, 2024 05:33 PM (RIvkX)

187 167

Shed cat claws. I was at work and got stabbed in the perineum and dug a cat claw out of my underpants.

Posted by: LenNeal at July 07, 2024 05:34 PM (bFId9)

188 Jeffries is on record that if Dems take the House, they will not certify Trump if he wins.
Posted by: Dave in Fla

Now that'll start a country wide food fight.

Posted by: AZ deplorable moron at July 07, 2024 05:35 PM (U6iLH)

189 Are we far enough down in the the thread to ask what you Morons think about the situation in France?
Posted by: G'rump928(c) at July 07, 2024 05:31 PM (cWNll)

France and Europe are so far gone that I don't think many of us care.

But what are your thoughts?

Posted by: Mr. Ray at July 07, 2024 05:36 PM (KO+0G)

190 186 Tonight is crispy shrimp and tofu with jasmine rice.
Posted by: San Franpsycho at July 07, 2024 05:33 PM (RIvkX)

Yum!

Posted by: Nova Local at July 07, 2024 05:37 PM (exHjb)

191 RADA TOMATO KNIFE
-----
Not a fan of serrated knives for anything other than bread. I'm a bit of a knife snob. I have nice knives. Even my kids are starting to appreciate them after going to friends houses and using other people's knives.

Posted by: lin-duh at July 07, 2024 05:37 PM (PZo5T)

192 179

On a rare occasion The Kid and myself agree: either do chocolate chip cookies fresh out of the oven or let them go crispy.

I anticipate disagreement but, as I state, rare agreement.

Posted by: LenNeal at July 07, 2024 05:37 PM (bFId9)

193 Situation in France?

French food sucks, I'm never changing my mind on that.

Stand on any intersection in Paris. There is a cafe on all 4 corners. The menu is identical, and the food is terrible.

Posted by: Dave in Fla at July 07, 2024 05:39 PM (5p7BC)

194 Shed cat claws. I was at work and got stabbed in the perineum and dug a cat claw out of my underpants.
Posted by: LenNeal at July 07, 2024 05:34 PM

My eyes watered just reading that.

Posted by: RedMindBlueState at July 07, 2024 05:39 PM (Wnv9h)

195 191

This food thread about knives influenced me to start bringing my own cooking knives internationally when I travel. I thought it sounded stupid but then recalled all the shitty tools in apartments and when checking bags, I now bring my own knives.

Posted by: LenNeal at July 07, 2024 05:40 PM (bFId9)

196 Some cruises offer 2 or even 3 types of bacon, with varying degrees of doneness, from chewy to streaky to crispy.

Posted by: gourmand du jour at July 07, 2024 05:40 PM (MeG8a)

197 Chocolate chip cookies are best crispy not soft.

Posted by: Mr. Ray at July 07, 2024 05:40 PM (KO+0G)

198 Rome on the other hand, I spent 2 weeks there in December and never had a bad meal.

Even a pulled pork sandwich I got at some walkup deep in a neighborhood was excellent.

Posted by: Dave in Fla at July 07, 2024 05:40 PM (5p7BC)

199 Chuck is the portion just behind the head and sits above the brisket and foreshank. The braising suggestions above are spot on. Sear the meat and add onions and carrots (lots of the latter). Grilling I think would toughen the meat, but starting with Waygu grade probably contributed to your success. On the other hand, I have grilled flanken ribs to good effect.

Posted by: Joe Kidd at July 07, 2024 05:40 PM (szKLp)

200 As I understand the situation over the last three days, the minor parties and Macron's party colluded to withdraw their loser candidates so that the various elections would be head up National Rally vs Anti-Nation Rally with Anti scraping by with a bare majority in the ridings, this making a country where slight majority is becoming anti-Islamist and less socialist will now be ruled an insanely left communist majority run by Islamist.

It will end in tears.

Posted by: G'rump928(c) at July 07, 2024 05:41 PM (cWNll)

201 195 191

This food thread about knives influenced me to start bringing my own cooking knives internationally when I travel. I thought it sounded stupid but then recalled all the shitty tools in apartments and when checking bags, I now bring my own knives.
Posted by: LenNeal at July 07, 2024 05:40 PM (bFId9)

I ALWAYS bring my knife and 1 cutting board when I travel by car...not sure how you get a chef's knife on a plane (and cruise ships won't let you bring them on board)...

Posted by: Nova Local at July 07, 2024 05:41 PM (exHjb)

202 I went to some dive in Brussels after a week in Paris, and it was the best meal I had in a week.

Told the owner that too. She didn't look surprised.

Posted by: Dave in Fla at July 07, 2024 05:42 PM (5p7BC)

203 I am taste testing some Mountain House meals. I like their Chili Mac. I got this for long term storage and to use when I'm not up to cooking. The stuff is expensive but I need to find out if it's tasty enough to stock. And it works out nicely for road trips.

Posted by: Notsothoreau at July 07, 2024 05:43 PM (xjTDL)

204 Dry hard crumbly are the best chocolate chip cookies.

Posted by: Mr. Ray at July 07, 2024 05:43 PM (KO+0G)

205 202 I went to some dive in Brussels after a week in Paris, and it was the best meal I had in a week.

Told the owner that too. She didn't look surprised.
Posted by: Dave in Fla at July 07, 2024 05:42 PM (5p7BC)

I think French food is better when had not in France...they seem to export anyone who can actually cook...

Posted by: Nova Local at July 07, 2024 05:43 PM (exHjb)

206 I'm not a Presbyterian middle aged woman so why would I make deviled eggs?

Posted by: LenNeal at July 07, 2024 05:19 PM (bFId9)

You don't think Baptists make deviled eggs? One of the first things I had to do for MiL. It was a nice recipe, with drizzled avocado oil on top.

And I got the plate to go with it. As an ex-Catholic, I never had to make deviled eggs.

Posted by: Miley, okravangelist at July 07, 2024 05:44 PM (w6EFb)

207 194

Hissy Fit had HUGE claws for such a 6 pound little shit, one measures 3/8". Like a little leopard and she'd shed them all over. That one got into the wash.
There's a little jar of hundreds of her claws in the kitchen, it's insane. Little ball of razor wire.

Posted by: LenNeal at July 07, 2024 05:44 PM (bFId9)

208 176 I'd love to hear about it if you do it.

Posted by: CaliGirl at July 07, 2024 05:14 PM (uHd5d)

I'll be sure to report, if I actually do it. I'll be watching a few videos on the shaping of baguettes, because that's an important aspect.
Posted by: Miley, okravangelist at July 07, 2024 05:31 PM (w6EFb)

I have plans to make sourdough but I never do.

Posted by: CaliGirl at July 07, 2024 05:45 PM (oaoUQ)

209 am taste testing some Mountain House meals. I like their Chili Mac. I got this for long term storage and to use when I'm not up to cooking. The stuff is expensive but I need to find out if it's tasty enough to stock. And it works out nicely for road trips.
Posted by: Notsothoreau

Good luck!
I've had some real *winners* years ago. I hope they have improved, actually they'd be out of business if they hadn't improved.

Posted by: AZ deplorable moron at July 07, 2024 05:45 PM (U6iLH)

210 Eggs in large pot with plentiful water. Bring to a rolling boil. Remove from heat and replace cover. Let stand for 13 minutes, then dump the hot water and run cold water over, as needed, until cool.

Posted by: Miley, okravangelist at July 07, 2024 05:18 PM (w6EFb)

That's Alton Brown's method from Good Eats, which I used to use but had frequent problems with the shells sticking to the membrane sticking to the eggs. Found another method from America's Test Kitchen that works just as well for timing the yolk, but (at least for me) has the additional benefit that the shells never stick.

Bring your water to a boil, then add the room temp eggs. (Sometimes one will pop, but that's because it already had a hairline crack.) Bring water back to a boil, then remove from heat and let stand for 15 minutes. Chill under running cold water and peel when cooled.

Posted by: HTL at July 07, 2024 05:45 PM (xchKo)

211 What?

EW that is nothing like croutons

Posted by: LenNeal at July 07, 2024 05:21 PM (bFId9)

Of course not - they were chewy.

Posted by: Miley, okravangelist at July 07, 2024 05:46 PM (w6EFb)

212 Nice looking loaf CBD

Posted by: javems at July 07, 2024 05:26 PM (8I4hW)

Thanks! I get a kick out of making sourdough boules. I don't even use a recipe any more. I just wing it, and it works!

Posted by: CharlieBrown'sDildo at July 07, 2024 05:46 PM (d9fT1)

213 The thing that isn't quite clicking for me on French election is Le Pen's party also doubled the number of seats, and none of the coalitions have enough seats to form a government.

RN is poised to have the most seats at around 120, out of the 12 parties with seats.

Going to wait for the dust to settle, but I suspect the Communists are claiming a victory that they don't actually have.

Or the exit polls I saw turn out to be completely wrong, so we will see.

Posted by: Dave in Fla at July 07, 2024 05:46 PM (5p7BC)

214 I have my husband sharpening my knives right now. He has some water stone sharpening machine. Bought it to sharpen his chisels but for what he paid for it he sold it as being able to sharpen my knives too....
Posted by: lin-duh at July 07, 2024 05:09 PM

A Tormek?

Posted by: Duncanthrax at July 07, 2024 05:47 PM (UdzhC)

215 188 Jeffries is on record that if Dems take the House, they will not certify Trump if he wins.
Posted by: Dave in Fla

Does the new Congress take over before Jan 20 th?

Posted by: It's me donna at July 07, 2024 05:47 PM (IyPmt)

216 Okay I'll try the hard boiled egg instructions here, I'll report back.

Posted by: LenNeal at July 07, 2024 05:47 PM (bFId9)

217 I have plans to make sourdough but I never do.
Posted by: CaliGirl at July 07, 2024 05:45 PM (oaoUQ)

That's a lament we all have.

Maybe some day.

Posted by: Mr. Ray at July 07, 2024 05:48 PM (KO+0G)

218 So, Dems are still "stewing" b/c Biden's making a mess in the kitchen...and steaming about not being able to make their perfect meal b/c he destroyed the place...

Posted by: Nova Local at July 07, 2024 05:23 PM (exHjb)

Ah, cleverly working in food analogies...

Posted by: Miley, okravangelist at July 07, 2024 05:48 PM (w6EFb)

219 Posted by: Dave in Fla at July 07, 2024 05:46 PM (5p7BC)

It's going to be a coalition government, but as long as Le Pen isn't President the media consider it a huge victory for all right-minded people.

Posted by: CharlieBrown'sDildo at July 07, 2024 05:48 PM (d9fT1)

220 Does the new Congress take over before Jan 20 th?
Posted by: It's me donna
----
Yes, Jan 6th or 7th I think.

Posted by: Dave in Fla at July 07, 2024 05:49 PM (5p7BC)

221 220 Does the new Congress take over before Jan 20 th?
Posted by: It's me donna
----
Yes, Jan 6th or 7th I think.
Posted by: Dave in Fla at July 07, 2024 05:49 PM (5p7BC)

Bummer

Posted by: It's me donna at July 07, 2024 05:49 PM (IyPmt)

222 Why do I have a jar of my late cat's shed claws? Well, they're so big they'd make a racket in the vacuum! You could just see them and pick them up, they're truly huge. It turned into a joke just picking them up and putting them in the Hissy Fit jar.

Posted by: LenNeal at July 07, 2024 05:51 PM (bFId9)

223 A friend of mine did barrel racing. When she got married she rode up on a horse, in a gorgeous wedding dress, to Save a Horse, Ride a Cowboy. And spent the reception with a wad of chew in her mouth.

Posted by: Jordan61 at July 07, 2024 04:11 PM (js+sc)

My wife rode down from the house on the back of an ATV, but there was no other quick way to get her down from the house to the wedding site in the pasture. A lot of women were jealous I know

We had a potluck, I provided the main dish, and everyone else got to bring the sides
Our third anniversary is in three days!

Posted by: Kindltot at July 07, 2024 05:51 PM (D7oie)

224 The trouble with crispy cc cookies is that your really have to wait overnight.
They do make a good breakfast with black coffee.

Posted by: From about that Time at July 07, 2024 05:52 PM (4780s)

225 Suggestions for chocolate chip cookies:
For chewy texture use unsalted butter.
For crispy texture use plain Crisco.

Posted by: Kathy at July 07, 2024 05:52 PM (p69D5)

226 A Tormek?
Posted by: Duncanthrax
----
Had to go look. Yes, it is a Tormek.

Posted by: lin-duh at July 07, 2024 05:52 PM (PZo5T)

227 Congress is sworn in on January the 3rd.

Posted by: Mr. Ray at July 07, 2024 05:53 PM (KO+0G)

228 > The trouble with crispy cc cookies is that your really have to wait overnight.
They do make a good breakfast with black coffee.
---------
So do stale brownies.

Posted by: Martini Farmer at July 07, 2024 05:53 PM (Q4IgG)

229 >>>We had a potluck, I provided the main dish, and everyone else got to bring the sides
Our third anniversary is in three days!
Posted by: Kindltot at July 07, 2024 05:51 PM (D7oie)
******
Congratulations. May you both be blessed with a long and happy together.

Posted by: Rufus T. Firefly at July 07, 2024 05:54 PM (9cG39)

230 For beef and cheese, you can't do better than Pullman WA and Washington State University.
Go Cougs!!!

Posted by: Diogenes at July 07, 2024 05:54 PM (W/lyH)

231 French food sucks, I'm never changing my mind on that. Stand on any intersection in Paris. There is a cafe on all 4 corners. The menu is identical, and the food is terrible.

Posted by: Dave in Fla at July 07, 2024 05:39 PM (5p7BC)

This place is special. Kind of a hole in the wall place (no website). They specialize in Gratins of all kinds. Best food I've ever had in France, except for some home cooks.

Good location

Le Bistro des Augustins
45 Quai des Grands Augustins, 75006 Paris

Posted by: javems at July 07, 2024 05:54 PM (8I4hW)

232 So do stale brownies.

Posted by: Martini Farmer at July 07, 2024 05:53 PM (Q4IgG)

Most brownies are stale no matter how fresh. It's a tough dessert to make really well.

Posted by: CharlieBrown'sDildo at July 07, 2024 05:54 PM (d9fT1)

233 I made pickled radish seed pods the other day. The brine was vinegar, water, salt, pickling spices, nutmeg and currant leaves (I put those in to help keep the pickles firm, no idea if it works) boiled and cooled, and then poured over the immature seed pods.
They come out tasting a bit like capers.

My Daikon and red globe radishes all bolted, so I have to find a use for them, I save seed, but there is far too much seed there.

Posted by: Kindltot at July 07, 2024 05:55 PM (D7oie)

234 - content specific
Ok
I can remember, seems not that long ago, that one or two open threads would get cooked up to go with the weekend threads.

Posted by: TeeJ at July 07, 2024 05:55 PM (xZpzx)

235 It's going to be a coalition government, but as long as Le Pen isn't President the media consider it a huge victory for all right-minded people.
Posted by: CharlieBrown'sDildo at July 07, 2024 05:48 PM (d9fT1)

An insanely left/commie coalition, tactically controlled by the Islamist parties.

I am expecting old fashioned French street fighting, especially outside the three big metro areas, where NR is the dominate choice.

Posted by: G'rump928(c) at July 07, 2024 05:55 PM (cWNll)

236 225 Suggestions for chocolate chip cookies:
For chewy texture use unsalted butter.
For crispy texture use plain Crisco.
Posted by: Kathy at July 07, 2024 05:52 PM (p69D5)

Best recipe I found was from the Doubletree hotel.. It does have some oatmeal in it.. Everyone loves them

Posted by: It's me donna at July 07, 2024 05:55 PM (IyPmt)

237 Also, if you are on campus, visit Ferdinands for the best ice cream you will ever have.

Posted by: Diogenes at July 07, 2024 05:56 PM (W/lyH)

238 >>It's going to be a coalition government, but as long as Le Pen isn't President the media consider it a huge victory for all right-minded people.

Up until a few days ago the media considered Joe on top of his game. The only people doing as bad as Joe in the eyes of the public is the media.

Posted by: JackStraw at July 07, 2024 05:56 PM (LkLld)

239 A Tormek?

A really nice machine but $$$$. Woodcraft has one called Worx that uses a horizontal glass plate with stick on abrasives that looks interesting and about half the cost of a Tormek. I'm still using a diamond plate and water stones.

Posted by: Oddbob at July 07, 2024 05:57 PM (/y8xj)

240 Up until a few days ago the media considered Joe on top of his game. The only people doing as bad as Joe in the eyes of the public is the media.
Posted by: JackStraw at July 07, 2024 05:56 PM (LkLld)

They knew better

Posted by: It's me donna at July 07, 2024 05:57 PM (IyPmt)

241 >>They knew better

Sure they did. They know better about what just happened in France and the UK. They are lying as usual.

But their base of drooling idiots wasn't supposed to know that. They are starting to doubt.

Posted by: JackStraw at July 07, 2024 05:58 PM (LkLld)

242 Stale brownies are the best.

The harder the better.

Especially with milk.

Posted by: Mr. Ray at July 07, 2024 05:58 PM (KO+0G)

243 On the bright side, I don't see the leftist parliamentary coalition holding for very long.

Posted by: G'rump928(c) at July 07, 2024 05:59 PM (cWNll)

244 232 So do stale brownies.

Posted by: Martini Farmer at July 07, 2024 05:53 PM (Q4IgG)

Most brownies are stale no matter how fresh. It's a tough dessert to make really well.
Posted by: CharlieBrown'sDildo at July 07, 2024 05:54 PM (d9fT1)

Ummm, what brownies are you all eating? You must like those "cakey" ones...

ALWAYS do fudgy...and ALWAYS err to the side of undercooking vs overcooking...

Posted by: Nova Local at July 07, 2024 05:59 PM (exHjb)

245 [ALWAYS do fudgy...and ALWAYS err to the side of undercooking vs overcooking...
Posted by: Nova Local at July 07, 2024 05:59 PM (exHjb)

There is iron in your words of brownies.

Posted by: G'rump928(c) at July 07, 2024 05:59 PM (cWNll)

246 Our third anniversary is in three days!
Posted by: Kindltot

Congrats and hope you have many more!

Posted by: AZ deplorable moron at July 07, 2024 06:00 PM (U6iLH)

247 I like the center of the brownie pan to be mostly like pudding.

Posted by: G'rump928(c) at July 07, 2024 06:00 PM (cWNll)

248 I have plans to make sourdough but I never do.

Posted by: CaliGirl at July 07, 2024 05:45 PM (oaoUQ)

We can nag each other every Sunday afternoon : )

Posted by: Miley, okravangelist at July 07, 2024 06:00 PM (w6EFb)

249 245 [ALWAYS do fudgy...and ALWAYS err to the side of undercooking vs overcooking...
Posted by: Nova Local at July 07, 2024 05:59 PM (exHjb)

I agree If you want cake make a cake

Posted by: It's me donna at July 07, 2024 06:00 PM (IyPmt)

250 HARD BOILED EGGS SUGGESTION:
Start with room-temperature eggs (using cold eggs directly from the refrigerator increases the chances of the shell cracking during the boiling process) ... Start with cold water before boiling, end with cold water after boiling, and allow boiled eggs to completely cool before attempting to remove shells (adding ice cubes to the post-cooking water shortens the cooling down time) ... The number of eggs in the cooking pot will affect the amount of time required to fully cook the egg yolks in the center of the egg (another good reason for starting with room-temperature eggs) ... And if you don't rush the cool-down time, the cooked egg whites will pull away from the inside of the egg shell, making it easier to peel.

Posted by: Kathy at July 07, 2024 06:01 PM (p69D5)

251 247 I like the center of the brownie pan to be mostly like pudding.
Posted by: G'rump928(c) at July 07, 2024 06:00 PM (cWNll)

Almost like pudding - just cooked enough...

I have blondies in my kitchen...I make them the same way as brownies...so good!

Posted by: Nova Local at July 07, 2024 06:01 PM (exHjb)

252 Almost like pudding - just cooked enough...

I like it to lava out.

Posted by: G'rump928(c) at July 07, 2024 06:02 PM (cWNll)

253 249 245 [ALWAYS do fudgy...and ALWAYS err to the side of undercooking vs overcooking...
Posted by: Nova Local at July 07, 2024 05:59 PM (exHjb)

I agree If you want cake make a cake
Posted by: It's me donna at July 07, 2024 06:00 PM (IyPmt)

That's right - b/c cake is airy and light...cakey brownies are dense bricks...

Posted by: Nova Local at July 07, 2024 06:02 PM (exHjb)

254 have plans to make sourdough but I never do.

Posted by: CaliGirl at July 07, 2024 05:45 PM (oaoUQ)

We can nag each other every Sunday afternoon : )
Posted by: Miley
-----
I use to make sourdough but let the starter die. Never got around to making a new one.

Posted by: lin-duh at July 07, 2024 06:02 PM (PZo5T)

255 Plenty of Joe stories today too...

He thanked the people of Philadelphia for helping him win his Senate races.

The radio host that they gave the questions to was fired.

Axios got copies of his event briefing book, they include 8x10 pictures of the route to the stage to keep him from getting lost.

Posted by: Dave in Fla at July 07, 2024 06:02 PM (5p7BC)

256 252 Almost like pudding - just cooked enough...

I like it to lava out.
Posted by: G'rump928(c) at July 07, 2024 06:02 PM (cWNll)

Okay, that's a little under even for me

...

Posted by: Nova Local at July 07, 2024 06:02 PM (exHjb)

257 That's right - b/c cake is airy and light...cakey brownies are dense bricks...

Posted by: Nova Local at July 07, 2024 06:02 PM (exHjb)

Mrs928's brownies have so much oil in them that they can't dry out, just sort of crisp on the edges.

Posted by: G'rump928(c) at July 07, 2024 06:03 PM (cWNll)

258 All this talk of sourdough.

I love a good thick slice of it with butter.

Sadly, none in the house right now

Posted by: Dave in Fla at July 07, 2024 06:03 PM (5p7BC)

259 223 We had a potluck, I provided the main dish, and everyone else got to bring the sides
Our third anniversary is in three days!
Posted by: Kindltot at July 07, 2024 05:51 PM (D7oie)

Congratulations! If J and I ever get married, talking about anniversaries will be so funny because we have been together so long, just not married. Because I am a freak. Which y’all already know.

Posted by: Piper at July 07, 2024 06:04 PM (pZEOD)

260 The corners of the brownie are the best.

Just after they cool with a glass of milk.

Posted by: Mr. Ray at July 07, 2024 06:04 PM (KO+0G)

261 256 252 Almost like pudding - just cooked enough...

I like it to lava out.
Posted by: G'rump928(c) at July 07, 2024 06:02 PM (cWNl

I make triple chocolate brownies.. Cholate chips and frosted..

Posted by: It's me donna at July 07, 2024 06:04 PM (IyPmt)

262 Le Bistro des Augustins
45 Quai des Grands Augustins, 75006 Paris

Posted by: javems at July 07, 2024 05:54 PM (8I4hW)

That's just to the west of one of my favorite restaurants in Paris...Atelier Maitre Albert.

Posted by: CharlieBrown'sDildo at July 07, 2024 06:04 PM (d9fT1)

263 Hard boiled eggs. Start with eggs in cold water. Make sure the eggs are covered. Cook until rapid boil. Turn off the heat, cover the eggs and let them sit for 12 minutes.

Take eggs from water and place them in a bowl of cold water with ice. Let them sit for at least 10 minutes, longer is better.

Easy peasy.

Posted by: JackStraw at July 07, 2024 06:05 PM (LkLld)

264 How sour a sourdough loaf tastes is a function of the activity of the acid-producing bacteria.

So true.

https://tinyurl.com/3245t97s

h/t Biden's Dog from the this morning's Tech Thread

Posted by: olddog in mo at July 07, 2024 06:06 PM (eMsaN)

265 The only way to make perfect hard boiled eggs is to Sous Vide them!

Posted by: CharlieBrown'sDildo at July 07, 2024 06:06 PM (d9fT1)

266 Take eggs from water and place them in a bowl of cold water with ice. Let them sit for at least 10 minutes, longer is better.

Which also keeps the yolks yellow

Posted by: It's me donna at July 07, 2024 06:06 PM (IyPmt)

267 I use to make sourdough but let the starter die. Never got around to making a new one.
Posted by: lin-duh

You don't *have* to start your starter yourself.
These people give starter away for the cost of a return envelop (you can send money if you'd like).

https://carlsfriends.net/source.html

Posted by: AZ deplorable moron at July 07, 2024 06:06 PM (U6iLH)

268 261 256 252 Almost like pudding - just cooked enough...

I like it to lava out.
Posted by: G'rump928(c) at July 07, 2024 06:02 PM (cWNl

I make triple chocolate brownies.. Cholate chips and frosted..
Posted by: It's me donna at July 07, 2024 06:04 PM (IyPmt)

You know, I make a ton of brownie variations, but I don't really frost them ever.

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

269 I got this from an old (1940) pamphlet from the Pet Milk company. I like egg-based mayonnaise, too, but one egg makes too much for me and it’s harder to emulsify than the Pet Milk version.
Posted by: Stephen Price Blair at July 07, 2024 04:47 PM (EXyHK)

I will try your recipe, but I find it fairly simple to make egg mayonnaise using my blender. I also suggest folding in the black pepper by hand when you get a good emulsification worked up, I have had trouble in the past mixing black pepper in from the beginning

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

270 I am sure Cultural Marxism has all media in Europe sewn uo just like here

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

271 There as many ways to make hard boiled eggs as there are people.

Posted by: Tuna at July 07, 2024 06:07 PM (oaGWv)

272 Mrs. F. makes perfect hard boiled eggs but I don't know how. The yolk attains the consistency of honey.

Posted by: San Franpsycho at July 07, 2024 06:07 PM (RIvkX)

273 It can be Scotch time
Neat please

Posted by: Skip at July 07, 2024 06:08 PM (fwDg9)

274 Jack thats the classic way.

But when they come out with that green-gray yolks its like WTF?

Posted by: Mr. Ray at July 07, 2024 06:09 PM (KO+0G)

275 272 Mrs. F. makes perfect hard boiled eggs but I don't know how. The yolk attains the consistency of honey.
Posted by: San Franpsycho at July 07, 2024 06:07 PM (RIvkX)

That's soft-boiled.

Posted by: Nova Local at July 07, 2024 06:09 PM (exHjb)

276 210 Bring your water to a boil, then add the room temp eggs. (Sometimes one will pop, but that's because it already had a hairline crack.) Bring water back to a boil, then remove from heat and let stand for 15 minutes. Chill under running cold water and peel when cooled.

Posted by: HTL at July 07, 2024 05:45 PM (xchKo)

I'll try that - I hate hard boiled eggs with moon craters.

Posted by: Miley, okravangelist at July 07, 2024 06:11 PM (w6EFb)

277 >>But when they come out with that green-gray yolks its like WTF?

I've been told that hard water can be a cause of the green ring. I've been making them this way for years, good for long boat trips, and I don't a ring.

Posted by: JackStraw at July 07, 2024 06:12 PM (LkLld)

278 "What lese Do We Need"?

Lèse majesté!

Posted by: logprof at July 07, 2024 06:12 PM (9Icev)

279 Four reasons. Mixed marriage. Cougar Gold Cheese, cosmic Crisp Apples and WSU Wagyu.

And the observation that in the insanity sweepstakes defining higher education these days WSU is running way behind our esteemed Alma mater which is consumed by political stupidity. Must be something in the Palouse winters that prevents the formation of ideas like chicks with dicks.
Posted by: Pete Bog at July 07, 2024 05:01 PM (zHw5S)
***

WSU sits on a very big hill and most of the dorms are at the bottom. The winters are cold and snow is common. As a consequence it is difficult for the social grievance group of the week to generate a lot of action. When the weather finally gets better, most of the students are more interested in catching some rays and beer.

Posted by: Diogenes at July 07, 2024 06:13 PM (W/lyH)

280 198 Rome on the other hand, I spent 2 weeks there in December and never had a bad meal.

Even a pulled pork sandwich I got at some walkup deep in a neighborhood was excellent.

Posted by: Dave in Fla at July 07, 2024 05:40 PM (5p7BC)

Was there mid April. Ashamed to say I had pasta carbonara 5 nights in a row. Best sandwich, maybe the best ever, was at a
place called "All' Antico Vinao". They had them all over, including Florence where, I think, they originated. To go only.

https://www.allanticovinaio.com/

Best hamburger ever was at a little place in Sorrento.

Posted by: javems at July 07, 2024 06:13 PM (8I4hW)

281 262 Le Bistro des Augustins
45 Quai des Grands Augustins, 75006 Paris

Posted by: javems at July 07, 2024 05:54 PM (8I4hW)

That's just to the west of one of my favorite restaurants in Paris...Atelier Maitre Albert.

Posted by: CharlieBrown'sDildo
----------
This is good luck/timing. Both are 10-15 mins from where scampywife and I will be staying in Sept. Miklos also referred Caveau de la huchette for live music. Taking notes from the Horde.

Posted by: scampydog at July 07, 2024 06:14 PM (41CYW)

282 I have a recipe for real sourdough baguettes that my French teacher gave me in high school. The starter is made from grated potatoes. I've never actually completed it, but somehow through thousands of miles of moving, I've hung onto it for over 50 years. I think it deserves some serious thought.
Posted by: Miley, okravangelist at July 07, 2024 05:06 PM (w6EFb)

try saving back two cups of the water you boil your potatoes in to make mashed potatoes. Use that to start your sponge when it cools. In my experience it makes the dough rise faster, and the bread to be softer.
Another thing to do is to add in 1/8 cup of instant potato flakes.

Posted by: Kindltot at July 07, 2024 06:15 PM (D7oie)

283 Picked up something called cherry plums at the grocery today. Tiny red plums. We'll see if they taste different.

Posted by: Tuna at July 07, 2024 06:15 PM (oaGWv)

284 That's soft-boiled.
Posted by: Nova Local at July 07, 2024 06:09 PM (exHjb)
===
They're softly-boiled!

Posted by: San Franpsycho at July 07, 2024 06:17 PM (RIvkX)

285 WSU sits on a very big hill and most of the dorms are at the bottom. The winters are cold and snow is common. As a consequence it is difficult for the social grievance group of the week to generate a lot of action. When the weather finally gets better, most of the students are more interested in catching some rays and beer.
Posted by: Diogenes
------------
Several of my friends attended WSU. Running joke about the hills was you could tell a freshman from a senior by the size of their calves.

Posted by: scampydog at July 07, 2024 06:18 PM (41CYW)

286 Much thunder now.

Posted by: Mr Aspirin Factory, red heifer owner at July 07, 2024 06:19 PM (qZEuM)

287 The sourdough is very pretty.

Mrs. F. has been purchasing these $5 "mystery" bags from local bakeries and just walked in with a half dozen giant cookies.

Posted by: San Franpsycho at July 07, 2024 06:19 PM (RIvkX)

288 Wha-? What about "our precious democracy"?
Posted by: Emmie at July 07, 2024 05:19 PM (Sf2cq)

"nudging" to manipulate you into making the right decision is a specialty of the Progressives. If nudging doesn't work they are perfectly happy to burn down your house and hang a felony charge on you so you can't ever vote wrong, again.

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

289
I've been told that hard water can be a cause of the green ring. I've been making them this way for years, good for long boat trips, and I don't a ring.

Posted by: JackStraw at July 07, 2024 06:12 PM

What I've read is the ice bath removes chance of ring. Not sure if ice is required but rapid cool down is the thing. My 50 degree well water just made a nice half dozen. Wife is finishing the filling. Fishing tomorrow. Less people, more fish.

Posted by: Divide by Zero at July 07, 2024 06:20 PM (RKVpM)

290 Couple years back I bought a sharpening stone from Ace hardware. Took some practice, but I can now put a sticky edge on my kitchen knives in just about two minutes. Don't travel much, but if I cared to, I might take the stone with me and put an edge on whatever cutlery I'd find in the kitchenette.

Posted by: Joe Kidd at July 07, 2024 06:20 PM (szKLp)

291 If you sous vide a chuck roast 4-6 hours you can eat like a giant steak.

Posted by: RokShox at July 07, 2024 06:21 PM (2ztDM)

292 282 Posted by: Kindltot at July 07, 2024 06:15 PM (D7oie)

Good tip!

Posted by: Miley, okravangelist at July 07, 2024 06:23 PM (w6EFb)

293 Speaking of sharpening stones, bigly katana update in the GT tonight!

Posted by: Weasel at July 07, 2024 06:23 PM (JwHpX)

294
Food Thread: Beef! Cheese! What lese Do We Need Except Bourbon?

Bacon!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at July 07, 2024 06:24 PM (luaqR)

295 The best burgers I've had that I didn't make myself have invariably been 1/3 pounders medium rare at some out of the way places.

Never at any of the chains.

Posted by: Mr. Ray at July 07, 2024 06:25 PM (KO+0G)

296 Steak burgers and macaroni pie for supper tonight, with broccoli.

Posted by: Miley, okravangelist at July 07, 2024 06:25 PM (w6EFb)

297 Weasel sighting!!!

Thanks for the food thread CBD.
I saved your red onion recipe and will try it soon.

No bread baking here for a bit as temps will be over 115F all week and I don't want to punish the heat pump (and the electric bill) by baking.

Posted by: AZ deplorable moron at July 07, 2024 06:26 PM (U6iLH)

298 Doubtful in a low (D) voter turnout year. I mean the (D)'s are really going to stand in line for another four years of a shit sandwich?

In my state, in Philly, sure they don't show up someone votes for them. But I don't see it being nearly enough. There would have to be a Guinness certified new world record in fraud.
Posted by: Divide by Zero at July 07, 2024 05:29 PM (RKVpM)

For what its worth, the Libertarian Party of Colorado just endorsed RFK Jr over their own presidential candidate, Chase Oliver.
I have no idea if this is due to an excess of enthusiasm by the the radicals in the LPCO or a big FU to the Pragmatist wing of the party that nominated Oliver. There is a saying that goes: If you want to predict the future in a contentious and confusing world, choose the most amusing outcome. This amuses me more than any other outcome, and I did not have it on my Bingo card.

Posted by: Kindltot at July 07, 2024 06:26 PM (D7oie)

299 Steak burgers and macaroni pie for supper tonight, with broccoli.
Posted by: Miley, okravangelist at July 07, 2024 06:25 PM (w6EFb)

That sounds good.

Posted by: Diogenes at July 07, 2024 06:26 PM (W/lyH)

300 Much thunder now.

The dog did it.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at July 07, 2024 06:26 PM (luaqR)

301 My burgers are 1/3 lb. Perfect weight.

Posted by: Miley, okravangelist at July 07, 2024 06:26 PM (w6EFb)

302 I get Samurai sword videos now

Posted by: Skip at July 07, 2024 06:27 PM (fwDg9)

303 Speaking of sharpening stones, bigly katana update in the GT tonight!
Posted by: Weasel at July 07, 2024 06:23 PM

*sets alarm for 6:59*

Posted by: RedMindBlueState at July 07, 2024 06:28 PM (Wnv9h)

304 Guess I'd better get started on supper.

Posted by: Miley, okravangelist at July 07, 2024 06:28 PM (w6EFb)

305 Street unsecured ballot boxes can be stuffed starting September 22 in Pa, no signature checks required

Posted by: Skip at July 07, 2024 06:28 PM (fwDg9)

306 Congratulations! If J and I ever get married, talking about anniversaries will be so funny because we have been together so long, just not married. Because I am a freak. Which y’all already know.
Posted by: Piper at July 07, 2024 06:04 PM (pZEOD)

Have a potluck. Invite the family, it is more fun that seeing them at the funerals. Now please imagine that I have spoken to you like a Dutch Uncle on this subject

Posted by: Kindltot at July 07, 2024 06:28 PM (D7oie)

307 Food Thread: Beef! Cheese! What lese Do We Need Except Bourbon?

Bacon!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at July 07, 2024 06:24 PM (luaqR)

Potatoes.

Posted by: Mr. Ray at July 07, 2024 06:29 PM (KO+0G)

308 Food Thread: Beef! Cheese! What lese Do We Need Except Bourbon?

Bacon!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at July 07, 2024 06:24 PM (luaqR)

Potatoes.

Posted by: Mr. Ray at July 07, 2024 06:29 PM (KO+0G)
----
SpaghettiOs

Posted by: Weasel at July 07, 2024 06:30 PM (JwHpX)

309 SpaghettiOs
Posted by: Weasel at July 07, 2024 06:30 PM

You're just trolling the Food Thread now.

Posted by: RedMindBlueState at July 07, 2024 06:31 PM (Wnv9h)

310 Posted by: RedMindBlueState at July 07, 2024 06:31 PM (Wnv9h)
---
And running up the comment count!

Posted by: Weasel at July 07, 2024 06:31 PM (JwHpX)

311 And running up the comment count!
Posted by: Weasel at July 07, 2024 06:31 PM

We'll hook you up in the Gub Thread.

Posted by: RedMindBlueState at July 07, 2024 06:32 PM (Wnv9h)

312 Ribs in the smoker today. Sunday steak pushed to tomorrow, as we binged on smoked tri tip at our local Elks lodge yesterday after a memorial service for Big Mamma, my next door neighbor.

In 1958, as she settled in to her new digs in West Hollywood, an attractive woman introduced herself and asked Big Mamma if she liked baseball. Being a relative newcomer from Sweden, Big Mamma had to confess that she knew little about the sport. The woman introduced herself as Carol Jean Zimmer and that's how Big Mamma got to see every Dodger home game played during their inaugural season in LA. Rest in peace, big mamma, and thanks for the great stories...

Posted by: Joe Kidd at July 07, 2024 06:35 PM (szKLp)

313 Hi all. Medium-time lurker here, starting to unlurk. Unlurk? Delurk? Both sound weird.

Thanks CBD for the food thread, and all your threads actually. Ok, butt kissing out of the way.

My gas grill has been dying and limping along, and I've been wanting a flat top griddle (i.e. Blackstone) but i don't want two appliances on my deck, so I bought a somewhat cheap Charbroil 6 burner grill and a separate flat-top from Steelmade. I don't know if it was here or somewhere else that I heard of them, but it is a heavy duty piece of steel. Very nice, so hopefully it will work as good as it looks/feels.

I'm in the process of seasoning both the cast iron grates of the grill, and the flat top.

Posted by: haffhowershower at July 07, 2024 06:35 PM (NMT5x)

314 The best burgers I've had that I didn't make myself have invariably been 1/3 pounders medium rare at some out of the way places.

Never at any of the chains.

Fuddrucker's was the only chain place that could do medium rare and only some of the stores.

Posted by: Oddbob at July 07, 2024 06:39 PM (/y8xj)

315 Posted by: haffhowershower at July 07, 2024 06:35 PM
Well welcome to the thread

Somewhere here have a flat griddle could put on grill, haven't thought of that

Posted by: Skip at July 07, 2024 06:39 PM (fwDg9)

316 Welcome haff.

Just know seasoning takes time.

Posted by: Mr. Ray at July 07, 2024 06:40 PM (KO+0G)

317 Just had 10 Chicken Nuggets from McDonalds. First time in decades.

Mom had half of her McCrispy. I had the other half. It was good.

Almost $20 Canadian, btw...

Posted by: Stateless at July 07, 2024 06:41 PM (jvJvP)

318 This is good luck/timing. Both are 10-15 mins from where scampywife and I will be staying in Sept. Miklos also referred Caveau de la huchette for live music. Taking notes from the Horde.

Posted by: scampydog at July 07, 2024 06:14 PM (41CYW)

I;m jealous. Get the "Paisan" at the gratin place. I would go every spring and fall if I could. Just getting tough to get around. Airports are a living hell nowdays.

Posted by: javems at July 07, 2024 06:42 PM (8I4hW)

319 Thanks javems. Will be our first time in Paris. Mrs s is very excited.

Posted by: scampydog at July 07, 2024 06:48 PM (41CYW)

320 Thank you for the welcome! Yes, it is definitely taking time. I have seasoned some dutch ovens in the past.

Last year my brother hosted a party for his grandson and had to cook several dozen burgers. He did it on his flat top. Made the same size ball of ground beef, then used a press to flatten them out. All the same size for easy cooking so no guess work of which ones cooked faster or slower. They were excellent.

Yeah if you've got a griddle laying around, try it on the grill!

Obligatory: Almost $20 Canadian...same as in town?

Posted by: haffhowershower at July 07, 2024 06:49 PM (NMT5x)

321 Stateless, McDonald's is really good when prepared right.

It used to be their calling-card.

Fresh, hot and consistent.

They went down hill when they lost that.

Posted by: Mr. Ray at July 07, 2024 06:49 PM (KO+0G)

322 316 Welcome haff.

Just know seasoning takes time.
Posted by: Mr. Ray at July 07, 2024 06:40 PM (KO+0G)

...and a couple pounds of bacon,,,not that there's anything wrong with that...

Posted by: Joe Kidd at July 07, 2024 06:49 PM (szKLp)

323 Perdue has frozen chicken nuggets and patty I get for homemade fast food.
Last month been not getting food for baking, house is hot enough not to add a oven

Posted by: Skip at July 07, 2024 06:50 PM (fwDg9)

324 Bacon!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at July 07, 2024 06:24 PM (luaqR)

Bacon is axiomatic.

Posted by: CharlieBrown'sDildo at July 07, 2024 06:50 PM (d9fT1)

325 The downfall of McDonald's was their employees.

They couldn't maintain the standards the company was built on.

Posted by: Mr. Ray at July 07, 2024 06:53 PM (KO+0G)

326 Joe Kidd-Steelmade actually recommends cooking bacon to season the griddle!

Made in the USA and they tell you to use bacon! win win

Posted by: haffhowershower at July 07, 2024 06:54 PM (NMT5x)

327 The woman introduced herself as Carol Jean Zimmer and that's how Big Mamma got to see every Dodger home game played during their inaugural season in LA.

Posted by: Joe Kidd at July 07, 2024 06:35 PM (szKLp)

Back when athletes were human beings!

That's a great story...

Posted by: CharlieBrown'sDildo at July 07, 2024 06:54 PM (d9fT1)

328 They couldn't maintain the standards the company was built on.
Posted by: Mr. Ray at July 07, 2024 06:53 PM (KO+0G)

Si

Posted by: It's me donna at July 07, 2024 06:54 PM (IyPmt)

329 Uncured bacon equals better health. It is the way.

Posted by: Eromero at July 07, 2024 06:54 PM (LHPAg)

330 Gonna do lobster tails on the grill tonight-- 6 oz'ers.

Would say it's "too hot to broil indoors" but, hey, we're already broiling. Even indoors!

Anyhoo-- will surely broil outdoors, both tails and the cook: it's only 102 now, but likely hotter by dinnertime.

Posted by: JQ at July 07, 2024 06:55 PM (njWTi)

331 I am down to a half of scotch left, Sundowner throws in the towel I might need a celebration drink. And it should be if can't run for reelection should be not good enough to run the country yesterday

Posted by: Skip at July 07, 2024 06:55 PM (fwDg9)

332 Thanks CBD for the food thread, and all your threads actually. Ok, butt kissing out of the way.

I'm in the process of seasoning both the cast iron grates of the grill, and the flat top.

Posted by: haffhowershower at July 07, 2024 06:35 PM (NMT5x)

Butt kissing is a never-ending thing...

I find that the grates get too hot to keep the seasoning, and I just keep them nice and clean.

And...I think "de-lurkificationing" is the correct term.

Posted by: CharlieBrown'sDildo at July 07, 2024 06:57 PM (d9fT1)

333 Posted by: haffhowershower at July 07, 2024 06:35 PM (NMT5x)

Welcome

Posted by: It's me donna at July 07, 2024 06:58 PM (IyPmt)

334 Definitely going to throw back a few if Biden takes a powder, especially if they install Cumala Whore is.

Posted by: Ted Torgerson DeSantis/Lake 2024 at July 07, 2024 06:58 PM (55boN)

335 Okay folks...There is an Old Fashioned (stirred of course) with Old Overholt Bonded Rye and Luxardo Cherry liquor just dying to be made!

Thanks for reading and commenting and de-lurkifying!

Posted by: CharlieBrown'sDildo at July 07, 2024 06:58 PM (d9fT1)

336 CBD, I was blessed to live next door to her since 2009. Perhaps one ONT I'll tell you about her meeting Duke Ellington..., and hanging out at Louis Armstrong's place. She might not have known about baseball, she she was a big fan of jazz..

Posted by: Joe Kidd at July 07, 2024 06:58 PM (szKLp)

337 What to go with the lobster? Hmm. Darned things were $18 apiece, can't afford anything else. Already have butter & garlic, tho.

Posted by: JQ at July 07, 2024 07:00 PM (njWTi)

338 Gun nudes.

http://acecomments.mu.nu/?post=410453

Posted by: BifBewalski at July 07, 2024 07:01 PM (MsrgL)

339 Nood.

Posted by: Duncanthrax at July 07, 2024 07:01 PM (UdzhC)

340 You want more sour, just use less starter in your loaf. And a bit of rye flour in the starter.

Posted by: ... at July 07, 2024 07:02 PM (lX8VI)

341
I am expecting old fashioned French street fighting

Those frogs are fast as lightning.

Posted by: Bertram Cabot, Jr. at July 07, 2024 07:26 PM (63Dwl)

342 I am expecting old fashioned French street fighting

Those frogs are fast as lightning.
Posted by: Bertram Cabot, Jr. at July 07, 2024 07:26 PM (63Dwl)

It was a little bit frightening..

Posted by: G'rump928(c) at July 07, 2024 08:10 PM (cWNll)

343 The wife picked up a "Meat Box" from our local butcher this week. Should've been called the "Meat Cart". 70lbs of various cuts of beef, pork and chicken, $250. All vacuum sealed, most of it was frozen. Grilled a nice 2lb sirloin steak Thursday night. Hamburgers and hot dogs Friday. The hot dog were beef, plumped up very well. The hamburger was ground chuck and tasted so much better than grocery store hamburger. Might have to invest in a full size freezer after playing Tetris to get it all in the freezer. This Thursday is smoker day. A couple of briskets, a pork butt and a mess of sausage for a class reunion. Maybe pictures for next weeks thread

Posted by: Stacy0311 at July 07, 2024 08:28 PM (65qo6)

344 You need onions, dammit!!

Posted by: Otto Zilch at July 07, 2024 10:38 PM (dFTyy)

345 You could certainly see your enthusiasm
in the article you write. The arena hopes for even more
passionate writers such as you wwho are not afraid to say
how they believe. All the time go after your heart.

Posted by: Escort diyarbakir at July 08, 2024 11:05 AM (g2el3)

346 Sourdough: We do ours in a seasoned Dutch Oven. Clean.

Chuck roast: If you are lazy sear the 3-pounder on each side for 1.5 mins, throw in crockpot and add gravy, ranch and au jus powder mixes with one can of tomato sauce and water.

Turn pot on high for six hours. 'Poor-man' tenderloin, brother.

Posted by: Danimal28 at July 08, 2024 03:08 PM (klw0w)

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