Food Thread: The Blog Is Wonky Edition

The classic Sunday Roast is at home, surrounded by friends and family (or just your POSLQ), or perhaps in a wonderful neighborhood pub that has a great roast and delicious cask ales.

But...we were in central London and had a decidedly non-traditional roast, and we are all the better for it! The restaurant was hip and modern and did not have that lovely neighborhood feel of a pub Roast. But...it did have spectacular food, so they are forgiven.

Everything was excellent, including the plating. Instead of piling everything onto the plate, they served a communal bowl that gave the main course a chance to shine. And shine they did!

The bottom one is a pork belly, but it was made in the style of Porchetta. What a good idea, and it was delicious! The other was a simple filet, but the restaurant bragged about the beef, which they claimed was dairy cow. I have read about it, but as far as I know have never had it. Which is a shame, because it was delicious. Rich and beefy and reasonably tender.

But the star of the show may have been the rutabaga mash. Or maybe it was butter and rutabaga. Or cheese and butter and rutabaga. But whatever it was it was delicious.

And those potatoes were damned good too! Hell...even the carrots and green stuff (kale, I think) were great. And that gravy boat? The gravy/sauce was superb.

******
The blog is wonky and slow and doing weird things, so I am going to phone this one in because who the hell knows what is going to happen!
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Greenwich oysters.jpg

Wow...these were great oysters. And the guy was friendly and funny and chatted with me about oysters and oyster knives and beer.

I then walked about 50 feet to a pub and had a cask ale. Because it was uncharacteristically hot, and a beer is always a good choice for cooling off. Of course were it unseasonably cold I would have done the same thing, so I am not sure of my point.

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WeeKreekFarmGirl sent this along, and damn! It looks delicious! How often does a food look this good AND have an awesome name? "Toad In The Hole?" It doesn't get better than that!

I came across a recipe (in Cook's Illustrated) for Toad in the Hole and had some bangers in the freezer and thought I would go for it. I usually find Cook's Illustrated recipes fairly fiddly but went for it anyway.

"Fairly fiddly." Exactly. They are a good resource, but I always tread through the recipe very carefully, because they often throw in some nonsensical and unnecessary step, just to be cool.
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Somebody sent me a recipe for a Shishito Pepper & Corn salad. Sure...why not. Luckily my SiL had just brought me a bag of nice fresh Shishito peppers, so the stars were aligned.

And it was pretty damned tasty!

Blistered Shishito and Corn Salad is froma cooking site that is new to me, so I can't vouch for anything other than a single recipe, but it was absolutely worth it and will go into my rotation.

[Use fresh corn.]

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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 Hola!

Posted by: Additional Blond Agent, STEM Guy at August 04, 2024 04:01 PM (/HDaX)

2 Made Reuben sammiches today. Not bad, good for hot weather when heavy-er foods are maybe a bit too much.

Mit Hefe Weissen!

Posted by: Common Tater at August 04, 2024 04:03 PM (3xPvb)

3 TRUMP!

Posted by: MAGA_Ken at August 04, 2024 04:03 PM (2fIO4)

4 Nooded.

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

5 I see Yorkshire pudding I the first photo. Yum, yum, yummy.

Posted by: Tuna at August 04, 2024 04:04 PM (oaGWv)

6 Ok, what's the bready-looking thing sitting behind the "porchetta" and the carrots in the first photo?

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

7 Heh. Nevermind.

Posted by: Additional Blond Agent, STEM Guy at August 04, 2024 04:05 PM (/HDaX)

8 Mrs. F. makes Toad in the Hole but she slices the sausage first.

Posted by: San Franpsycho at August 04, 2024 04:05 PM (JvZF+)

9 My First world problem is my phone isn't having new threads.
Was going to grill hamburgers if weather allows me, scattered pop up T-storms rolling about

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

10 My mom makes Yorkshire pudding from her great aunt's recipe. She still has the index card it is written on.

Posted by: Jamaica at August 04, 2024 04:06 PM (IG7T0)

11 Ok, what's the bready-looking thing sitting behind the "porchetta" and the carrots in the first photo?
Posted by: Additional Blond Agent, STEM Guy

Yorkshire pudding also called a popover.

Posted by: Tuna at August 04, 2024 04:06 PM (oaGWv)

12 Lunch today: Vela Monterey Jack grilled cheese with Sonoma tomatoes.

Posted by: San Franpsycho at August 04, 2024 04:06 PM (JvZF+)

13 Might be tasty, but goddamn... British food just looks like shit.

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

14 Carrots? Oh. I was thinking they were claws of some sort.

Probably from something that lurks in the Tems, and give it a delicious sounding name.

Say, let's take this blood and guts offal and put 'pudding' after it. Brilliant!

Posted by: haffhowershower at August 04, 2024 04:08 PM (NMT5x)

15 Congrat's to Scotty Scheffler for coming from way of the pace to grab the Olympic gold in professional golf.
Food wise, nothing in house so ran down to supermarket for last day of sale on lamb loin chops at $6lb. Also picked up a stouffer's spinach souffle for $2, and got two small potatoes hiding from the heat in the basement, getting kind of funky, so I'll bake those. Also have mint jelly in the pantry cabinet, I'm not proud.

Posted by: From about That Time at August 04, 2024 04:09 PM (4780s)

16 Toad In The Hole?

Used to date her.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 04, 2024 04:09 PM (MwwzA)

17 SanFranpsycho, that's not fair.

Posted by: Ben Had at August 04, 2024 04:09 PM (5MvGY)

18 10 My mom makes Yorkshire pudding from her great aunt's recipe. She still has the index card it is written on.
Posted by: Jamaica

I've got the index card with mom's recipe for barbecues. She must have written it down in the love those little reminders of the past.

Posted by: Tuna at August 04, 2024 04:10 PM (oaGWv)

19 Yorkshire pudding also called a popover.
Posted by: Tuna at August 04, 2024 04:06 PM (oaGWv)

The sad part is, my wife's made them a few times and it blew right past me. Getting older sucks.

Posted by: Additional Blond Agent, STEM Guy at August 04, 2024 04:11 PM (/HDaX)

20 Rutabaga mash? How does it go?

Posted by: Bobby Boris Pickett at August 04, 2024 04:11 PM (RBKX8)

21 Not sure it was bog for me so restarted and cleaned history

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

22 Posted by: Ben Had at August 04, 2024 04:09 PM (5MvGY)

*shoves half a sandwich into USB*

Posted by: San Franpsycho at August 04, 2024 04:11 PM (JvZF+)

23 This day I have made a delicious Italian pasta salad with tri-color rotini, yellow bell pepper, red bell pepper, red onion, sliced black olives, diced Genoa salami, Italian dressing, mozzarella pearls and shredded parmesan garnish. It is good. And I made a f***ton of it because the painters are coming and I won't have use of the kitchen except to grab and go.

If you like honey, I recommend Attiki honey from Greece. It is great, it is kind of pricey and it is on Amazon.

Posted by: Don Black- try the eel at August 04, 2024 04:12 PM (/7KEl)

24 Made a big batch of Hot and Sour Soup today. You know how sometimes something comes out just perfect, like the stars aligned? This was like that. Although it's always good, now that I found both the right recipe (from Fuchsia Dunlop's Sichuan cookbook) and, this is crucial, the right vinegar (Baoning vinegar from Ma La Market).

Posted by: Splunge at August 04, 2024 04:12 PM (hmKaK)

25 SanFranpsycho, much appreciated.

Posted by: Ben Had at August 04, 2024 04:13 PM (5MvGY)

26 Tonight we'll grill either shrimp or eggplant for lasagna

Posted by: San Franpsycho at August 04, 2024 04:14 PM (JvZF+)

27 Not strictly food-related, but we're already trying to figure out TG and Xmas, and who will be cooking. When you get SOs and grandkids, and everyone wants a piece of them, things get complicated in a hurry.

Posted by: Archimedes at August 04, 2024 04:15 PM (xCA6C)

28 White peaches are all cut up and soaking in Vodka for peachello. Going to try one batch with rum.

Posted by: Ben Had at August 04, 2024 04:16 PM (5MvGY)

29 The sad part is, my wife's made them a few times and it blew right past me. Getting older sucks.
Posted by: Additional Blond Agent, STEM Guy

Tell me about it. My birthday is this week and it's a major milestone. Mentally, I don't feel that old tough my arthritis tells me otherwise.

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

30 White peaches are all cut up and soaking in Vodka for peachello. Going to try one batch with rum.

Do you leave the skins on, or peel them first?

Posted by: Archimedes at August 04, 2024 04:17 PM (xCA6C)

31 My birthday is this week and it's a major milestone.

Congrats!

Posted by: Additional Blond Agent, STEM Guy at August 04, 2024 04:17 PM (/HDaX)

32 Archimedes, skin on.

Posted by: Ben Had at August 04, 2024 04:18 PM (5MvGY)

33 Peaches have been great too. I put some on the grill with the pork tenderloin and they turned to peach jell.

Posted by: San Franpsycho at August 04, 2024 04:19 PM (JvZF+)

34 Tell me about it. My birthday is this week and it's a major milestone. Mentally, I don't feel that old tough my arthritis tells me otherwise.
Posted by: Tuna at August 04, 2024 04:16 PM (oaGWv)
===

Happy birthday

Posted by: San Franpsycho at August 04, 2024 04:20 PM (JvZF+)

35 CBD I believe your point about beer is that it's always good

Posted by: Smell the Glove at August 04, 2024 04:20 PM (+Fe1w)

36 Just finished one of my 5 minute meals of BBQ pulled pork red beans and rice.

One package of Jack Daniels Pulled Pork
One package of Uncle Ben's Red Beans and Rice
Sweet Baby Honey BBQ sauce

Mix together and enjoy.

Posted by: polynikes at August 04, 2024 04:20 PM (B1dzx)

37 Food Thread! What a coinky-dink! I am eating food, for some value of "food".

Posted by: Alberta Oil Peon at August 04, 2024 04:22 PM (iWRry)

38 "crapaud dans le cavité"

- some Qubecker

Posted by: Kindltot at August 04, 2024 04:22 PM (D7oie)

39 Weasel should expand his repertoire and try that five minute meal. Sounds well worth the extra three minutes.

Posted by: From about That Time at August 04, 2024 04:22 PM (4780s)

40 White peaches are all cut up and soaking in Vodka for peachello. Going to try one batch with rum.

Do you leave the skins on, or peel them first?

Ben,

What's your recipe for peachello if you're willing to share it?

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

41 CBD, Thought of you the other day while reading about an ammonia leak in a food processing plant. The address was # Sous Vide Lane.

Posted by: Mrs JTB at August 04, 2024 04:23 PM (zudum)

42 Tell me about it. My birthday is this week and it's a major milestone. Mentally, I don't feel that old tough my arthritis tells me otherwise.
Posted by: Tuna at August 04, 2024 04:16 PM (oaGWv)

Happy Birthday, Tuna!

Posted by: Alberta Oil Peon at August 04, 2024 04:25 PM (iWRry)

43 The address was # Sous Vide Lane.

Posted by: Mrs JTB at August 04, 2024 04:23 PM (zudum)

Huzzah!

Posted by: CharlieGray'sDildo at August 04, 2024 04:26 PM (d9fT1)

44 Good afternoon, horde!

Toad in the Hole looks delightful. What is that dough that it's in?

*trots off to the internets to look at a recipe

Posted by: Dash my lace wigs! at August 04, 2024 04:29 PM (OX9vb)

45 Yorkshire pudding also called a popover.
Posted by: Tuna at August 04, 2024 04:06 PM (oaGWv)

I did not know that. Have never seen, much less sampled, Yorkshire pudding.

Posted by: Dash my lace wigs! at August 04, 2024 04:31 PM (OX9vb)

46 Fried chicken and cucumber salad today. The cucumber salad is from Sandy Lesberg’s At the Table of Israel.

His introduction talks about the founding of modern Israel:

Above all, there was no self-delusion. The world’s sympathy is extended to a Jew in trouble. Tears are shed and hands outstretched in direct proportion to his plight. But when he stands erect and declares his active participation in the grand human design based on God’s mandate for all people, he is vilified for his impunity and his friends in adversity unify to become his enemies in life.

It’s a good cookbook, with fun-looking recipes ranging from “Rice and Peanuts in Soy Sauce” to “Chicken in Apple and Brandy Sauce”. Also the regional-ish recipes that might be expected in a cookbook such as Honey Cake, Lamb with Figs, and Pickled Eggplant.

Posted by: Stephen Price Blair at August 04, 2024 04:31 PM (EXyHK)

47
I fried up some ham, onions and sauerkraut for breakfast. I added the last because there was a smallish can of it in the pantry and its time to be consumed had come. It was passable, but could have been better had I experimented with seasonings. I think that I had making rueben sandwiches in mind when I obtained the sauerkraut, a comestible that is here because only I like it.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at August 04, 2024 04:31 PM (xG4kz)

48 Tuna, it is so easy, Cut up the peaches, cover them with vodka in Mason jar. Put on a cool dark place for a couple of days. Sample for peachiness after a couple of days. If they need more, leave them a little longer. Strain the juice. Make simple sugar and water syrup..3/4 cup water 3/4 cup sugar add to juice then refrigerate. Barring consumption it will keep for a long time.

Posted by: Ben Had at August 04, 2024 04:32 PM (5MvGY)

49 Doing cen tex (cause that's where I'm at...and thats the only way to cook em, gight me lol)ribs on the offset. Lawrys/black pepper/garlic powder n some smoked paprika fer color...3.5hr in, about to loosely wrap.

Posted by: Heh at August 04, 2024 04:34 PM (cfJWn)

50 I did not know that. Have never seen, much less sampled, Yorkshire pudding.
Posted by: Dash my lace wigs!

Try it the next time you have roast beef. Delicious substitute for mashed potatoes.

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

51
My mother would make mashed rutabagas when she would prepare a whole glazed ham in the oven. The gravy that she made from the drippings was saltier than most, and it complemented the mashed rutabagas extremely well. I loved it, as did my three siblings. It is something that I ought to try to make once fall weather is upon us.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at August 04, 2024 04:35 PM (xG4kz)

52 A couple of Hefe Weissen's and some Toad in a Hole and my belly would look like I'm 9 mos preggo (I'm a dude btw). Not comfortable, plus hard to suck in when spouse wants pictures to show everyone that we're having a good time, for some reason.

My belly is somewhat flat otherwise (age, not enough exercise and genetics has added to the 'somewhat').

Trips to Hofbrau Haus come with a price.

Posted by: Chuck Martel at August 04, 2024 04:35 PM (fs1hN)

53 mmmm Popovers!!! With orange butter and strawberry preserves? Yes, please. I'll talk the pain!!

Posted by: Moki at August 04, 2024 04:35 PM (wLjpr)

54 Have never seen, much less sampled, Yorkshire pudding.

Posted by: Dash my lace wigs! at August 04, 2024 04:31 PM (OX9vb)

They are fun to make and really delicious!

Posted by: CharlieGray'sDildo at August 04, 2024 04:35 PM (d9fT1)

55 Tuna, it is so easy, Cut up the peaches, cover them with vodka in Mason jar. Put on a cool dark place for a couple of days. Sample for peachiness after a couple of days. If they need more, leave them a little longer. Strain the juice. Make simple sugar and water syrup..3/4 cup water 3/4 cup sugar add to juice then refrigerate. Barring consumption it will keep for a long time.
Posted by: Ben Had

Thanks Ben. Gonna try it. Let me ask..if I can't find white peaches can the regular variety be used?

Posted by: Tuna at August 04, 2024 04:36 PM (oaGWv)

56 Try it the next time you have roast beef. Delicious substitute for mashed potatoes.
Posted by: Tuna at August 04, 2024 04:34 PM (oaGWv)

Panel would have accepted "addition to", as well. A gravy transfer device.

Posted by: Alberta Oil Peon at August 04, 2024 04:36 PM (iWRry)

57 42 Tell me about it. My birthday is this week and it's a major milestone. Mentally, I don't feel that old tough my arthritis tells me otherwise.
Posted by: Tuna at August 04, 2024 04:16 PM (oaGWv)

Happy Birthday almost... Mine was last week.

Posted by: It's me donna at August 04, 2024 04:37 PM (IyPmt)

58 GRILLED PEACHES AND PLUMS ... I like to cut these in half, remove pits, leave skin on, marinate overnight*, grill after dinner, and serve with ice cream ... Favorite marinade contains Grand Marnier and brown sugar.

Posted by: Kathy at August 04, 2024 04:38 PM (p69D5)

59 I'm sorry, I don't understand.

*Oh, stewardess! I speak bread.*

Posted by: haffhowershower at August 04, 2024 04:39 PM (NMT5x)

60 Panel would have accepted "addition to", as well. A gravy transfer device.
Posted by: Alberta Oil Peon

Indeed

Posted by: Tuna at August 04, 2024 04:40 PM (oaGWv)

61 36 Just finished one of my 5 minute meals of BBQ pulled pork red beans and rice.

One package of Jack Daniels Pulled Pork
One package of Uncle Ben's Red Beans and Rice
Sweet Baby Honey BBQ sauce

Mix together and enjoy.

Posted by: polynikes at August 04, 2024 04:20 PM (B1dzx)

You racist! It’s called BEN’S ORIGINAL!

SWEEP AWAY ALL MONSTERS AND DEMONS!!!

Posted by: U.S. Media at August 04, 2024 04:40 PM (8sMut)

62 A/C is broken, and I've been working in the yard and garden all afternoon. Wish I had made a nice, cool pasta salad like Don Black did.

Looks like it's going to be ice cream instead.

Posted by: Dash my lace wigs! at August 04, 2024 04:40 PM (OX9vb)

63 Greetings! The good news, I had the range repaired (gas with electrical igniter) the igniter was replaced. We were without for a couple of weeks, tho' the cooktop worked. Repair people are not cheap, LG certified repair guy needed payment in advance ($220) just to show up (between 8am and noon), and was here and finished in 30 minutes.
Enjoying baking again.

Posted by: gourmand du jour at August 04, 2024 04:41 PM (MeG8a)

64 I cooked up my second prime Wagyu chuck roast from the meat market. The first was so good I just grabbed this when I saw it. Price is about the same as rib eye. It's tender and flavorful. I got five meals out of the last one so not bad. I put a little Kitchen Bouquet on this. Never used that before but seems to enhance flavor.

Posted by: Notsothoreau at August 04, 2024 04:41 PM (dDSBl)

65 I made apple pectin this year to see if I could make it.
basically you cut up green apples or green quinces, and boil them in water until they go mushy . Then you strain them over night and check that the pectin is there by dripping some into isopropyl alcohol, and if you get a gummy blob, it is pectin.

It is not the carefully made stuff from the store, so it is important to have a candy thermometer to make sure you get to the jelly state, and have some ability to judge gel state from running the cooking jam off of a wooden spoon to check that it is "dripping in two places or sheeting off the spoon"

Posted by: Kindltot at August 04, 2024 04:41 PM (D7oie)

66 Tuna, regular peaches are fine. You can also do it with cherries or berries. Limoncello is a little trickier because you just want the skin and none of the white pulpy stuff.

Happy Birthday!

Posted by: Ben Had at August 04, 2024 04:42 PM (5MvGY)

67 that the pectin is in the juice you strain out over night, I suppose I meant to say.

Posted by: Kindltot at August 04, 2024 04:42 PM (D7oie)

68 >>>Stephen Price Blair

Thank you for the links to the recipes and cookbooks.

Posted by: haffhowershower at August 04, 2024 04:43 PM (NMT5x)

69 Happy 40th birthday to Burkina Faso, which was Upper Volta until 40 years ago today.

As for food…some of my meds are destroying my appetite. Cutting back on things because reasons.

Posted by: Catch Thirty-Thr33 at August 04, 2024 04:43 PM (8sMut)

70 GRILLED PEACHES AND PLUMS ... I like to cut these in half, remove pits, leave skin on, marinate overnight*, grill after dinner, and serve with ice cream ... Favorite marinade contains Grand Marnier and brown sugar.
Posted by: Kathy

That sounds delightful dessert.

Posted by: Tuna at August 04, 2024 04:44 PM (oaGWv)

71 Good afternoon! Class taught, learning for tomorrow and thinking about what dinner will be since it’s just the kidlet and me. Here for some inspiration!

Posted by: Piper at August 04, 2024 04:44 PM (p4NUW)

72 Notsothoreau, I have used Kitchen Bouquet forever. Beef tenderloin done on the rotisserie is a must.

Posted by: Ben Had at August 04, 2024 04:45 PM (5MvGY)

73 Mrs. F. makes Toad in the Hole but she slices the sausage first.
Posted by: San Franpsycho

Tadpole in the Hole?

Posted by: mikeski at August 04, 2024 04:46 PM (DgGvY)

74 My grandma used to mash rutabagas and potatoes together. It was good.

Posted by: Bigsmith at August 04, 2024 04:47 PM (1Au9i)

75 Yes, one learns to be very careful when making the high calorie food-bombs! I'm not too picky, but if I'm gonna blow the diet all to hell it damn well better taste good and be good stuff. Beer is kind of the same. A rare luxury these days, because otherwise would balloon up like the Michelin tire man.

Posted by: Common Tater at August 04, 2024 04:50 PM (3xPvb)

76 Tomorrow is steak sandwiches from waygu beef. Mashed artichoke hearts in cream cheese for a spread, then green leaf lettuce, red onion, sliced tomato and havarti cheese.

Posted by: Ben Had at August 04, 2024 04:50 PM (5MvGY)

77 Made a sauce from homegrown tomatoes today.

Posted by: All Hail Eris at August 04, 2024 04:52 PM (kpS4V)

78 truffles? i've never had one.

But I am in the middle of watching Pig with Nicolas Cage.

Posted by: haffhowershower at August 04, 2024 04:52 PM (NMT5x)

79 Thank you for the links to the recipes and cookbooks.

Glad you enjoy them. They fascinate me. I’m working on a bunch more.

Posted by: Stephen Price Blair at August 04, 2024 04:52 PM (EXyHK)

80 I've had sauces that used truffles as a condiment, and I've seen them in the store but never cooked with them.

Posted by: gourmand du jour at August 04, 2024 04:53 PM (MeG8a)

81 Bought a gunny sack of Hatch green chilies yesterday and they roasted them for us. We peeled the skin off (mostly) and ziplocked them. A bit over 20lbs in approx 8oz bags. A whole lot better cost than those 4oz cans that we've been buying for years.

Posted by: AZ deplorable moron at August 04, 2024 04:55 PM (D/KNX)

82 5 I see Yorkshire pudding I the first photo. Yum, yum, yummy.
Posted by: Tuna

11 Yorkshire pudding also called a popover.
Posted by: Tuna

That explains why I said "yum, popovers" when I saw the picture, and said "wait, what?" when I saw comment #5. TIL they're the same thing.

Posted by: mikeski at August 04, 2024 04:55 PM (DgGvY)

83 French fries with a drizzle of white truffle oil. mmmmmmmm

Posted by: Ben Had at August 04, 2024 04:55 PM (5MvGY)

84 But I am in the middle of watching Pig with Nicolas Cage.
Posted by: haffhowershower at August 04, 2024 04:52 PM (NMT5x
----

Fuck Seattle!

Posted by: All Hail Eris at August 04, 2024 04:57 PM (kpS4V)

85 Verily, I say unto you even a tater-tot casserole made with good beef and onions, and maybe cheddar and the rest of it will taste about as good as anything, at least once in a while. We are blessed with good beef around these parts, so even the ground beef is excellent. I like a coarser grind.

Good beef renders down better, I can tell by the fat is usually clear. This also naturally makes for flavorful gravy. I can cheat and use bouillon cubes but I do like to use better than bouillon and a roux of some kind usually. It's like 6 bucks for a jar, I never looked at gravy as an expense, but it sure tastes good.

Even the "low salt" stuff is pretty high sodium if you want to get the flavor amped up. Another Diner favorite is hot roast-beef sammiches with mashed taters and gravy. Served in a styro-foam container, by a gal who sees ya every other day, likes you, and piles it up high with a smile. Good roast beef, yum!

Posted by: Common Tater at August 04, 2024 04:57 PM (3xPvb)

86 AZdeplorable, I wish they would roast them around here. I wanted some so bad. Chile Rellenos Jose.

Posted by: Ben Had at August 04, 2024 04:58 PM (5MvGY)

87 Toad In The Hole?
Used to date her.
Posted by: Commissar of Plenty and Lysenkoism

As long as you could get her sprocket wet.

Posted by: mikeski at August 04, 2024 04:58 PM (DgGvY)

88
What's the difference between a lentil and a chickpea?

Posted by: Soothsayer at August 04, 2024 05:01 PM (aSsHC)

89
A: You don't have to pay $50 for a lentil on your chest.

Posted by: Soothsayer at August 04, 2024 05:03 PM (aSsHC)

90 I can cheat and use bouillon cubes but I do like to use better than bouillon and a roux of some kind usually. It's like 6 bucks for a jar, I never looked at gravy as an expense, but it sure tastes good.

Posted by: Common Tater at August 04, 2024 04:57 PM (3xPvb)

Better than Bouillon is worth the extra money.

Posted by: Dash my lace wigs! at August 04, 2024 05:03 PM (OX9vb)

91 Have to say I'm not in love with the orange blob near the 9 o'clock position on the top plate in the photo.

Posted by: Weasel at August 04, 2024 05:05 PM (uGpeQ)

92 ‘If you’re gonna dig up truffles, you gotta have pig on a rope.’

‘fiddle in the band’

Posted by: Eromero at August 04, 2024 05:06 PM (LHPAg)

93 Was driving thru NM on the way to AZ with the family one spring break. Rolled into Hatch about supper time. As we cruised through looking for a place, we saw a line of people out the door on the sidewalk, and around the corner.

On the road, we like to eat at places that we've never been to before or don't see in our neck of the woods. And normally we try to avoid really busy places, but this time we said THIS IS THE PLACE!

As we stood in line we started talking to those around us in line, and they all said yeah this place is awesome. Some of them drove almost an hour.

Everything was Hatch Chile this, and Hatch Chile that. Lemonade, burgers, even the milkshakes!

I had a chile burger and chile lemonade, and when my mouth was on fire from the burger, the spicy lemonade did not help!

I brought some dried chiles home and roasted them and then used them in a chili.

Posted by: haffhowershower at August 04, 2024 05:06 PM (NMT5x)

94 Gumbo was the Marx brother who never made it out of vaudeville.

Posted by: Cicero (@cicero43) at August 04, 2024 05:07 PM (RBKX8)

95 Posted by: Tuna at August 04, 2024 04:16 PM (oaGWv)
===

Happy birthday
Posted by: San Franpsycho

My feelings exactly!

Posted by: AZ deplorable moron at August 04, 2024 05:08 PM (D/KNX)

96 Then there was Karl. The less said about Karl, the better.

Posted by: Cicero (@cicero43) at August 04, 2024 05:09 PM (RBKX8)

97 AZdeplorable, I wish they would roast them around here. I wanted some so bad. Chile Rellenos Jose.
Posted by: Ben Had

Ziplock will be coming to Tx in Oct.
(You'll have to take the luck of the draw on whether they can be stuffed or not, some of them shredded).

Posted by: AZ deplorable moron at August 04, 2024 05:10 PM (D/KNX)

98 Chili lemonade sounds intriguing. I like sweet heat.

Friend once enjoined me to taste his "spunky grape juice" (grinning evilly). "It's from Oprah's cook book!"

Nope!

Posted by: All Hail Eris at August 04, 2024 05:11 PM (kpS4V)

99 AZ deplorable, you are too kind.

Posted by: Ben Had at August 04, 2024 05:13 PM (5MvGY)

100 All Hail Eris, try a chocolate chili cake.

Posted by: Ben Had at August 04, 2024 05:15 PM (5MvGY)

101 What's the difference between a lentil and a chickpea?
Posted by: Soothsayer

One is a small legume and the other is a larger legume (AKA garbanzo bean).

Posted by: AZ deplorable moron at August 04, 2024 05:15 PM (D/KNX)

102 But the star of the show may have been the rutabaga mash.

Come.on. admit it. Just saying rutabaga makes you smile.
And my mom could do a delicious rutabaga mash.

Posted by: Diogenes at August 04, 2024 05:15 PM (W/lyH)

103 Posted by: haffhowershower

Never been to Hatch; but, I'd love to try that place!

Posted by: AZ deplorable moron at August 04, 2024 05:16 PM (D/KNX)

104 Lehman's of Kidron, Ohio - purveyors of all things non-electric and similar, have some cayenne peanuts that are addictive. They are pretty hot, and this causes problems, because they are so tasty. "Just one more small handful. That's it. Then, we'll put them away. Really." etc.

Posted by: Common Tater at August 04, 2024 05:19 PM (3xPvb)

105 Basically a big burger joint, but really good. I don't think Hatch is too big so if it's still there it shouldn't be hard to find. I recall it being on the corner of two main roads, and it was rustic looking. Ranchy looking with wood siding, etc...

For several years we drove to AZ every spring and always took a different way so we could see more of the country. Love the SW, at least in the winter and spring :-)

Posted by: haffhowershower at August 04, 2024 05:20 PM (NMT5x)

106 A friend once brought me some cherry chili jam from NM. It was delicious. I have seen and had similar jam since then, but they've all had chunks of chili pepper in them, which the original did not., and which I didn't like as much.

Posted by: Dash my lace wigs! at August 04, 2024 05:21 PM (OX9vb)

107 Lemonade with basil is very tasty.

Posted by: Ben Had at August 04, 2024 05:21 PM (5MvGY)

108 Thanks for all the birthday wishes. Appreciate them.

Posted by: Tuna at August 04, 2024 05:21 PM (oaGWv)

109 I've wanted to try prickly-pear cactus jam, but it is damnably expensive. Probably one of those things that are best made on location.

Anasazi beans are supposed to be excellent too. An heirloom legume (heh), they are also said to cook faster than modern varieties like Navy or Great Northerns.

Posted by: Common Tater at August 04, 2024 05:23 PM (3xPvb)

110 When you consider the number of dairy farms and that half the calves born every year are male, a lot of dairy cattle go into beef.

I saw a YouTube video of a butchery that supplies aged beef to steakhouses in NY. They use strictly Holstein.

Posted by: Marty at August 04, 2024 05:23 PM (2VYdP)

111 Posted by: Common Tater

Funny how spicy things can be addictive.

A coworker used to give me homemade Chinese hot sauce that his Chinese girlfriend made. I could only use about 2 dabs of it in my food.

I think the Chinese have two scales for their hot peppers: heat and the anesthetic properties. You feel the heat and then your lips and mouth tingle and kind of go numb.

Posted by: haffhowershower at August 04, 2024 05:23 PM (NMT5x)

112 Picked a good handful of chili peppers this morning, not sure if I want to give them away or save them and make chili again inextricably weekend

Posted by: Skip at August 04, 2024 05:23 PM (fwDg9)

113 Holstein are good but the very best are Jersey. That is a my feedman feeds out anymore.

Posted by: Ben Had at August 04, 2024 05:26 PM (5MvGY)

114 AZdeplorable, I wish they would roast them around here. I wanted some so bad. Chile Rellenos Jose.
Posted by: Ben Had at August 04, 2024 04:58 PM (5MvGY)

Do you have a Wegmans nearby? They usually have a Hatch green chili roasting event in the fall. I've been getting them there for the last several years.

Posted by: spypeach at August 04, 2024 05:28 PM (UuB/1)

115 Do you have a Wegmans nearby? They usually have a Hatch green chili roasting event in the fall. I've been getting them there for the last several years.
Posted by: spypeach at August 04, 2024 05:28 PM (UuB/1)

Sigh.
I miss Wegmans. Used to go to the one near Dulles all the time.

Posted by: Diogenes at August 04, 2024 05:29 PM (W/lyH)

116 Well, my late lunch is over. Back to the weed-whacking. Got a big whack of it done already, and another hour or so should see all my "near the house" weed whacking done. There's another half-day's worth of more remote weed whacking that I will leave for another day.

Posted by: Alberta Oil Peon at August 04, 2024 05:29 PM (os5gg)

117 spypeach, no but you would think H E B would consider it.

Posted by: Ben Had at August 04, 2024 05:30 PM (5MvGY)

118 Sunday steak features NY strips today. Pairing them with a 2022 bourbon barrel aged Malbec. Got an unexpected invite to breakfast at Cracker Barrel so might push dinner out a few hours...

Posted by: Joe Kidd at August 04, 2024 05:30 PM (t7Bqe)

119 I've seen Kitchen Bouquet at a friend's house. But I come from a line of bad cooks. First husband didn't use it either. The meat market is about the same price as the store but quality is better. I buy bacon there.

Posted by: Notsothoreau at August 04, 2024 05:32 PM (dDSBl)

120 I have… had similar jam but they've all had chunks of chili pepper, which the original did not.

I want to make a peach jam at some point with jalapeño. There is a “Das Jam Shoppe” apparently in the middle of nowhere Missouri that makes/made one that I really liked but I only ever saw it at a single antique shop that has since closed. Atwoods carries the brand but not the flavor, and there is no Atwoods near me anyway.

The jam maker doesn’t have any online presence that I can see and barely even shows up in business listings.

Even at the antique shop, which I pass by about twice a year the flavor was available twice, then not available so I asked about it and then it was available the next time I went by. I suspect I’m one of the few people who liked it.

Posted by: Stephen Price Blair at August 04, 2024 05:32 PM (EXyHK)

121 British food used to be the butt of jokes.

They fixed this problem.

And not only with beer.

Posted by: scottst at August 04, 2024 05:32 PM (YU1qI)

122 Joe Kidd, sounds delicious. Is there a name on that Malbec?

Posted by: Ben Had at August 04, 2024 05:32 PM (5MvGY)

123 I think I'll do a small sirloin on the grill tonight. My wife is just having some corn and broccoli (probably needs to poop) so I'll have some of that. The corn and broccoli. And the sirloin. Just to be clear.

Posted by: Martini Farmer at August 04, 2024 05:33 PM (Q4IgG)

124 A small market here has a bunch of chili jellies. Right now I have a jars of pineapple habanero and jalapeno. I think I saw ghost pepper jelly the last time I was there.
I skipped that one.

Posted by: AZ deplorable moron at August 04, 2024 05:33 PM (D/KNX)

125 Mango chamoy, the perfect balance of heat/sweet.

Posted by: Ben Had at August 04, 2024 05:36 PM (5MvGY)

126 @Martini Farmer

Haha!

Ya know, all those people that say a boy can be a girl, and vice versa, they're all the same, etc...?

Just ask someone, how many times do you poop in one day? That should pretty much clear up any confusion.

Posted by: haffhowershower at August 04, 2024 05:37 PM (NMT5x)

127 ROTISSERIE CHICKEN ... Saw a rumor posted somewhere that the price of these might be going up ... Costco was the specific store mentioned in the article, but I'm sure others will probably follow suit soon thereafter ... Anyway, I purchased several on Thursday then spent most of Friday afternoon picking off the meat, vac-sealing it into dinner-size portions, and pressure-cooking all the bones and skin for broth (which I'll also freeze) ... Will admit that none of the work was fun, but I'm definitely going to appreciate having plenty of cooked chicken for several more salads on days when it's too hot to cook ... One of my favorites is made with lemon poppy seed dressing, fresh strawberries, slivered almonds, red onion, and any other raw veggies we're in the mood for.

Posted by: Kathy at August 04, 2024 05:38 PM (p69D5)

128 So I just learned my Gmother put my Gfather in the car after he was diagnosed with the big C and drove him to get his brother and nephew to go to the cemetery and mark off a plot.

Posted by: rhennigantx at August 04, 2024 05:39 PM (gbOdA)

129 One of the first acts at the Bird Cage was Mademoiselle De Granville (Alma Hayes), also known as the "Female Hercules" and "the woman with the iron jaw". She performed feats of strength, specializing in picking up heavy objects with her teeth.

Historic first presidential material!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 04, 2024 05:40 PM (tMaaq)

130 rhennigan, prayers for you and your family.

Posted by: Ben Had at August 04, 2024 05:41 PM (5MvGY)

131 130 rhennigan, prayers for you and your family.
Posted by: Ben Had at August 04, 2024 05:41 PM (5MvGY)

thx

that was 44 years ago and I just heard the story.

Kinda funny now

Posted by: rhennigantx at August 04, 2024 05:43 PM (gbOdA)

132 The jam maker doesn’t have any online presence that I can see and barely even shows up in business listings.

Posted by: Stephen Price Blair at August 04, 2024 05:32 PM (EXyHK)

https://www.peterengler.com/home/das-jam-shoppe-p373522644

Posted by: CharlieBrown'sDildo at August 04, 2024 05:43 PM (d9fT1)

133 >>"Fairly fiddly." Exactly. They are a good resource, but I always tread through the recipe very carefully, because they often throw in some nonsensical and unnecessary step, just to be cool.

LOL, THIS x1000

Posted by: Lizzy at August 04, 2024 05:44 PM (Pijte)

134 >>>Posted by: Weasel

Mistakes turn into art.

Posted by: haffhowershower at August 04, 2024 05:45 PM (NMT5x)

135 122 Joe Kidd, sounds delicious. Is there a name on that Malbec?
Posted by: Ben Had at August 04, 2024 05:32 PM (5MvGY)

It's called "Eccentric"...really. Sometimes I drink an ale called "Arrogant Bastard"...shut up.

Posted by: Joe Kidd at August 04, 2024 05:47 PM (t7Bqe)

136 Re: wanting gumbo recipe from "mawmaw" -- the reddit thread I visit (occasionally) is:
https://www.reddit.com/r/Old_Recipes/

People post a lot of old family recipes, or ones they've found in old cookbooks. It's fun.

Posted by: Lizzy at August 04, 2024 05:47 PM (Pijte)

137 Fairly fiddly." Exactly. They are a good resource, but I always tread through the recipe very carefully, because they often throw in some nonsensical and unnecessary step, just to be cool.

LOL, THIS x1000
Posted by: Lizzy

On all of her baking recipes, Grammi would write "Bake until done" and that's when she was feeling descriptive. It's taken us years to dial in a few of her treats.

I didn't have gumbo but I did have steamed crabs last week. They were yummy after I figured out how to eat them.

Posted by: Tonypete at August 04, 2024 05:48 PM (WXNFJ)

138 Just opened a jar of okra pickles. Delish.

Posted by: Tuna at August 04, 2024 05:48 PM (oaGWv)

139 Posted by: All Hail Eris

I thought that was personal, but I just got to that part!

Posted by: haffhowershower at August 04, 2024 05:49 PM (NMT5x)

140 Sometimes I drink an ale called "Arrogant Bastard"...shut up.
Posted by: Joe Kidd

Wait till you try the Double Arrogant Bastard. You'll wake up the next morning with the taste of hops in your mouth. (yes, even after brushing your teeth before bed!)

Posted by: AZ deplorable moron at August 04, 2024 05:49 PM (D/KNX)

141 Just ask someone, how many times do you poop in one day? That should pretty much clear up any confusion.
Posted by: haffhowershower

In a day? When the Dr. asks, I always say the same thing - "Oh, I dunno maybe in May sometime. . . . "

Posted by: Tonypete at August 04, 2024 05:51 PM (WXNFJ)

142 123 I think I'll do a small sirloin on the grill tonight. My wife is just having some corn and broccoli (probably needs to poop) so I'll have some of that. The corn and broccoli. And the sirloin. Just to be clear.
Posted by: Martini Farmer

Based on nothing at all, but I would guess this is news she is thinking stays within the confines of your home.

Probiotics can be helpful.

Posted by: Piper at August 04, 2024 05:52 PM (pZEOD)

143 https://www.peterengler.com/

Thanks, CBD. I might try them. That isn’t the jam company, however, but a reseller with a very large markup.

Posted by: Stephen Price Blair at August 04, 2024 05:52 PM (EXyHK)

144 138 Just opened a jar of okra pickles. Delish.
Posted by: Tuna at August 04, 2024 05:48 PM (oaGWv
You are on your way to a hearty and wholesome meal. All you need is rice, purplehull peas, cornbread, a few slices of fatback, fresh picked cayenne peppers, and some cold buttermilk. And of course bourbon for dessert.

Posted by: Eromero at August 04, 2024 05:55 PM (DXbAa)

145 My gourmand self just fried up a couple of nicely spiced cube steaks, with a bowl of Brown's Baked Beans. Thankfully I live by myself , so next hour I won't be offending anyone

Posted by: Smell the Glove at August 04, 2024 05:55 PM (+Fe1w)

146 Posted by: Stephen Price Blair at August 04, 2024 05:52 PM (EXyHK)

https://www.atwoods.com/category/835

The internet is your friend!

Posted by: CharlieBrown'sDildo at August 04, 2024 05:57 PM (d9fT1)

147 >>On all of her baking recipes, Grammi would write "Bake until done" and that's when she was feeling descriptive. It's taken us years to dial in a few of her treats.

Heh, yes. No oven temperature, either.

Posted by: Lizzy at August 04, 2024 05:58 PM (Pijte)

148 Sometimes I drink an ale called "Arrogant Bastard"...shut up.
Posted by: Joe Kidd at August 04, 2024 05:47 PM

Years ago my sister got me a bottle of that for Christmas as a gag gift.

Posted by: RedMindBlueState at August 04, 2024 05:59 PM (Wnv9h)

149 Wait till you try the Double Arrogant Bastard. You'll wake up the next morning with the taste of hops in your mouth. (yes, even after brushing your teeth before bed!)
Posted by: AZ deplorable moron at August 04, 2024 05:49 PM (D/KNX)

Gotta be in the mood for it, but hop burps can be...cleansing. Problem is that there are so many hop varieties these days. My go to were hallertau and saaz. Developed an allergy to the former, where if I drink more than one pint, I start sneezing...

Posted by: Joe Kidd at August 04, 2024 05:59 PM (t7Bqe)

150 Have to say I'm not in love with the orange blob near the 9 o'clock position on the top plate in the photo.

Posted by: Weasel at August 04, 2024 05:05 PM (uGpeQ)

Horseradish cream. It was great.

Posted by: CharlieBrown'sDildo at August 04, 2024 06:00 PM (d9fT1)

151 >>> But I am in the middle of watching Pig with Nicolas Cage. Posted by: haffhowershower at August 04, 2024 04:52 PM (NMT5x

LOVE That film!! If you have the DVD, there's an extra with Cage learning from a real chef how to make one of the recipes from the film. It's great.

Posted by: LizLem at August 04, 2024 06:00 PM (Eng1Z)

152 Atwoods has Kershaw folding knives designed by Ken Onion and made in America. Now if they just sold plug chewing tobacco.

Posted by: Eromero at August 04, 2024 06:01 PM (DXbAa)

153 No oven temperature, either.

Posted by: Lizzy at August 04, 2024 05:58 PM (Pijte)

I have a recipe from the mother of a friend. It is a list of ingredients and a temperature.

Posted by: CharlieBrown'sDildo at August 04, 2024 06:02 PM (d9fT1)

154 Yesterday, I was making plain ole Chicken Shishkabobs when I got bored with that and decided that I wanted something a little spicy and more summery, so I put on my Chef's Hat and came up with:

naturalfake's Pina Chicklada Skewers

Cut 1 lb of boneless, skinless chicken thighs into 2 inch pieces, marinate in the juice of 3 fresh limes, a shot of tequila and enough big chunks of fresh ripe pineapple to match the number of chicken pieces for about 2-3 hours.
Fire up your grill.(about 450* if you have a wood pellet grill)
Skewer alternate chunks of chicken thigh and pineapple.
Sprinkle Tajin* generously all over chicken/pineapple skewers. An extra sprinkle of sea salt.
Grill until chicken hits 165* inside, probably about 10min. Be sure to rotate skewers at the halfway mark.
Eat!

As you can see it's stupidly easy, but so nice and delicious, and kinda refreshing for a grilled item

Everyone liked the regular shishkabob but they loooooved the Pina Chicklada skewers, and asked that it go on the rotation. So, give it a whirl....Now!

*Tajin - is a popular Mexican spice with chiles, lime, sea salt that you can find in any grocery store at least here in Texas. Or probably Amazon.

Posted by: naturalfake at August 04, 2024 06:02 PM (eDfFs)

155 Now if they just sold plug chewing tobacco.
Posted by: Eromero

You know you are with real friends if one offers you a bite off of his plug. (No homo!)

Posted by: Tonypete at August 04, 2024 06:02 PM (WXNFJ)

156 Tell me about it. My birthday is this week and it's a major milestone. Mentally, I don't feel that old tough my arthritis tells me otherwise.
Posted by: Tuna at August 04, 2024 04:16 PM (oaGWv)

So, 29 then.

Happy Birthday

Posted by: Darrell Harris at August 04, 2024 06:03 PM (E3oqR)

157
Hey, CBD,

That's a great looking "Sunday Roast".

What restaurant was that and where in Limeyland?

Posted by: naturalfake at August 04, 2024 06:03 PM (eDfFs)

158 I believe a see a popover (Yorkshire pudding) in that London meal spread. My grandmother made them and my were they ever good for sopping up brown gravy from the Sunday roast.

Posted by: Buck Throckmorton at August 04, 2024 06:04 PM (d9Cw3)

159 Some of the best Malbec wines I've had lately come from Argentina. Very affordable too.
Label says Reici but it has one of those diacritical characters over the e which I forget how to type.

Posted by: gourmand du jour at August 04, 2024 06:05 PM (MeG8a)

160 https://www.atwoods.com/

Yes, as I wrote earlier Atwoods carries the line, but not the flavor. I have occasionally stopped at Atwoods while traveling, and the line in general is good (I’ve tried both the jalapeño and the peach jams among others). But not something I need to buy while traveling. Their jalapeño peach jam was worth buying while traveling.

Posted by: Stephen Price Blair at August 04, 2024 06:05 PM (EXyHK)

161 We always called toast fried with an egg in the center of it toad in the hole. That sausage marvel above looks amazing, though! It's interesting how different foods can have the same name.

Posted by: LizLem at August 04, 2024 06:06 PM (Eng1Z)

162 Watching Seafair air show. The Boeing 777X is and amazing airplane. Holy shit.

Posted by: nurse ratched at August 04, 2024 06:08 PM (iUXlD)

163 Childrin od Coller are starving around the world and in Gazar and you peeple talk about this ??????????????

Posted by: Mary Clogginstein from Brattleboro, Vt at August 04, 2024 06:08 PM (BSF0H)

164 Posted by: Stephen Price Blair at August 04, 2024 06:05 PM (EXyHK)

I'll bet they will order it for you.

Posted by: CharlieBrown'sDildo at August 04, 2024 06:08 PM (d9fT1)

165 >>> Chicken legs/thighs were cheap, snagged some and marinaded it and threw then on the grill. The skin crisped up amazing and the meat was so juicy! Reheated the leftovers yesterday in the air fryer, delicious.

Kathy, good to know about the rotisserie chicken. That's a always a lifesaver meal for me -- snag one of those, salad, and fresh french bread at the store, dinner is done. I have a rotisserie oven, but it's more of a treat to make fresh chicken in there than a staple. But if the prepped store ones shoot up in price, I might need to snag the uncooked ones in the meat aisle and prep more at home.

Anyone have a home rotisserie overn? Fave meals to prep?

Posted by: LizLem at August 04, 2024 06:09 PM (Eng1Z)

166 @163 give me their address Mary Cloggenstein and I'll mail them some pork and beans

Posted by: Smell the Glove at August 04, 2024 06:10 PM (+Fe1w)

167 If you enjoy stunt foods, Rhett and Link's "Mythical Cookbook" is a hoot. A lot of it is unholy melding of Southern fried whatnots plus fast food leftovers plus repurposed ramen plus bacon.

Chicken and Waffles Pot Pie
Poutine Spaghetti and Meatballs
Frozen Pizza Muffaletta
Milk Chocolate Dipped Bacon Ice Cream Sandwiches

You get the idea. I haven't made anything but it was a fun read.

Posted by: All Hail Eris at August 04, 2024 06:11 PM (kpS4V)

168 > Sometimes I drink an ale called "Arrogant Bastard"
-------
I have had that! I'm also an arrogant bastard.

Both statements are true.

Posted by: Martini Farmer at August 04, 2024 06:15 PM (Q4IgG)

169 159 Some of the best Malbec wines I've had lately come from Argentina. Very affordable too.
Label says Reici but it has one of those diacritical characters over the e which I forget how to type.
Posted by: gourmand du jour at August 04, 2024 06:05 PM (MeG8a)

Argentina's reputation for fine Malbec's is well earned. See also Australia and Shiraz...

Posted by: Joe Kidd at August 04, 2024 06:18 PM (t7Bqe)

170
The blog is giving my laptop a headache or arthritis cuz it's limping along.

One of the two.

Posted by: naturalfake at August 04, 2024 06:21 PM (eDfFs)

171
Plain old burgers for dinner. Defrost the burgers, then inundate them with Worcestershire sauce for hours to marinate while they sit in the frig. Prep the cedar plank with water and keep flipping once in a while so plank is evenly damp. Burgers on plank at 350 degrees for 20 minutes, then flip for another 10 or so. After that squeeze until the juice is clear, then cheese on top 'till melted.

So good. Peasant food? Sure.

But peasant food prepared with attention to detail is incredible.

Posted by: Divide by Zero at August 04, 2024 06:22 PM (RKVpM)

172 It can be scotch time
Cheers everyone

Posted by: Skip at August 04, 2024 06:25 PM (fwDg9)

173 Weather cleared up so I could grill

Posted by: Skip at August 04, 2024 06:25 PM (fwDg9)

174 Just picked up my new/used Viking cooktop from small house auction in Scarsdale
replacing my 25 yo best up Viking for 20 percent of new
I love bargains

Posted by: Chinoiserie at August 04, 2024 06:25 PM (OBnuh)

175 how different foods can have the same name.

Pupusa/Shit

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 04, 2024 06:26 PM (BEOIm)

176 I have had that! I'm also an arrogant bastard.

Both statements are true.
Posted by: Martini Farmer at August 04, 2024 06:15 PM (Q4IgG)

Waitress at an Outback steakhouse handing out pint's:
"There's the Saint Pauli Girl, and over here is the ARROGANT BASTAAARD!"

I enjoyed the performance so much that I ordered another round. If I wasn't driving, I might have tried a third just to see if we could get the crowd to join in...

Posted by: Joe Kidd at August 04, 2024 06:28 PM (t7Bqe)

177 So good. Peasant food? Sure.

But peasant food prepared with attention to detail is incredible.
Posted by: Divide by Zero at August 04, 2024 06:22 PM (RKVpM)

A big chunk of beef. Cooked on a cedar board. With an "exotic" sauce.

Peasant food? Nah. That's what the master in the mansion eats.

Now go dig up some roots in the park and them them in a pot of water with a dead rat...

Now you're talking peasant food!

Posted by: naturalfake at August 04, 2024 06:28 PM (eDfFs)

178 replacing my 25 yo best up Viking for 20 percent of new
I love bargains
Posted by: Chinoiserie

Excellent find! I replaced my POS GE cooktop (here when I bought the place) with a Wolf. I had to pay full boat but wow, what a difference. It will go so low I can melt good chocolate without scorching in a regular sauce pan. Don't need a double boiler either. Worth it!!

Posted by: Tonypete at August 04, 2024 06:29 PM (WXNFJ)

179 them = throw

stupid fingers!!!

Posted by: naturalfake at August 04, 2024 06:29 PM (eDfFs)

180 "Salisbury steaks" is kind of tasty once in a while. Basically an onion gravy is derived from cooking seasoned hamburgers, which are removed about halfway through. Make the gravy until fairly thickened, and return the burgers and then finish them off and cook for an additional 15 minutes maybe. Make a batch of mashed potatoes to go with. Here's where better than bouillon is pretty tasty, use a good dollop and make it a little hot, use good beef.

The plastic chub stuff is too many floor sweepings and what not. Ground chuck or similar has a lot better flavor.

Posted by: Common Tater at August 04, 2024 06:29 PM (3xPvb)

181 Just had some chicken meatballs with carmelized onions and corn on the cob. I learned from the internet that you can leave the leaves on the corn and put it in the microwave for two minutes for each piece of corn. It is less trouble -in my opinion that sticking the shucked corn in boiling water and it came out very moist and tender. Nice farm grown corn from a local place.

Posted by: FenelonSpoke at August 04, 2024 06:29 PM (79H1v)

182 162 Watching Seafair air show. The Boeing 777X is and amazing airplane. Holy shit.
Posted by: nurse ratched at August 04, 2024 06:08 PM (iUXlD)

-----------

The 777 is my favorite airliner. Better than the A380, B787 or B747, in my humble opinion. The specs are amazing.

Being able to traverse the Pacific on two engines is a miracle of modern engineering. Western culture FTW.

I've never flown on the X but I understand it will do London to Singapore nonstop. Incredible.

Posted by: Cicero (@cicero43) at August 04, 2024 06:31 PM (RBKX8)

183 Mrs. Red slow-cooked pulled pork all day today. I have corn on the grill. She also made Momma Red’s famous pea beet potato salad.
Life is good. I am likely to be late to the GT.

Posted by: RI Red at August 04, 2024 06:32 PM (cY9aw)

184 Horace Kephart, the famous camper/author proclaimed pork and beans perhaps the best meal for an army marching on its stomach or something like that. Not that it was very good, just the best from a cost or technical perspective. Getting thousands of people fed continually is a difficult objective.

Posted by: Common Tater at August 04, 2024 06:32 PM (3xPvb)

185 I always wanted to fly in a big recip engine plane. Or the China Clipper or that Boeing thing that could land on water. PBY?

Posted by: Common Tater at August 04, 2024 06:33 PM (3xPvb)

186 Speaking of foods I've always wondered if cemeteries are grav-y.

Posted by: Northernlurker , wondering where his phone is at August 04, 2024 06:35 PM (FfSAJ)

187 Tajin - is a popular Mexican spice with chiles, lime, sea salt that you can find in any grocery store at least here in Texas. Or probably Amazon.
Posted by: naturalfake

They sell it at Kroger's so I'm sure you'll find it anywhere. I love Tajin sprinkled on avocado.

Posted by: Tuna at August 04, 2024 06:35 PM (oaGWv)

188 Chicken and Waffles Pot Pie

This actually sounds good. I made a maple fried chicken two weeks ago. That in a waffle pastry would be tasty.

Posted by: Stephen Price Blair at August 04, 2024 06:36 PM (EXyHK)

189 The hamburger I like to buy - ground chuck or maybe 80/20 or whatever, it has a good flavor with just salt and pepper. I like garlic, onion, maybe a slice of cheddar too. But good beef should be sumptuous all by its lonesome, or it isn't very good to begin with.

I like to purchase el-cheapo cans of Chili beans in chili sauce, and use my own onions and ground beef. Takes about 15 minutes and it is fantastic without really trying, and even better with a few rare Herbs and what have you.

Posted by: Common Tater at August 04, 2024 06:37 PM (3xPvb)

190 Grilled chicken, grilled squash, jicama fries. Followed by strawberry ice cream with Hershey's chocolate on top.

Ben Had..great call on the jicama fries!

Posted by: CrotchetyOldJarhead at August 04, 2024 06:37 PM (YRsIm)

191 >>>I love Tajin sprinkled on avocado.
Posted by: Tuna

Hmmm, sounds good. It's good on corn on the cob too.

I first Tajin's in AZ but yeah I think it's everywhere now.

Posted by: haffhowershower at August 04, 2024 06:40 PM (NMT5x)

192 Id look for a recipe from a Mee Maw, not a Maw Maw .

Posted by: LASue at August 04, 2024 06:41 PM (lCppi)

193 BP 154/69
P 94

This seems not good.

Posted by: Madamemayhem (uppity wench) at August 04, 2024 06:41 PM (4XwPj)

194 The hamburger I like to buy - ground chuck or maybe 80/20 or whatever, it has a good flavor with just salt and pepper. I like garlic, onion, maybe a slice of cheddar too. But good beef should be sumptuous all by its lonesome, or it isn't very good to begin with.

Yep. Ground chuck all by its lonesome is great for burgers. I don't like an additives in mine. Just the beef and maybe a slice of cheese. I put all my flavors on top of the burger. I usually have more toppings than burger. LOL

Posted by: Tuna at August 04, 2024 06:41 PM (oaGWv)

195 193 BP 154/69
P 94

This seems not good.
Posted by: Madamemayhem (uppity wench) at August 04, 2024 06:41 PM (4XwPj)

-----------

I would say "calm down" but that would probably only make the situation worse.

Posted by: Cicero (@cicero43) at August 04, 2024 06:42 PM (RBKX8)

196 181 Just had some chicken meatballs with carmelized onions and corn on the cob. I learned from the internet that you can leave the leaves on the corn and put it in the microwave for two minutes for each piece of corn. It is less trouble -in my opinion that sticking the shucked corn in boiling water and it came out very moist and tender. Nice farm grown corn from a local place.

Posted by: FenelonSpoke at August 04, 2024 06:29 PM (79H1v)

Been nuking my corn like that for a while now. I do add a few inches of water in a plastic bag, add corn (will sometimes shuck the outer husk), and cook for about 4 minutes per ear. My microwave is a bit underpowered, so YMMV. Anyway, good results whether you slather butter or rendered bacon fat on the finished product..

Posted by: Joe Kidd at August 04, 2024 06:43 PM (t7Bqe)

197 Decided to make a panzanella salad with the grilled shrimp for dinner.

Posted by: San Franpsycho at August 04, 2024 06:44 PM (JvZF+)

198 193 BP 154/69
P 94

This seems not good.
Posted by: Madamemayhem (uppity wench) at August 04, 2024 06:41 PM (4XwPj)

Your, Madame? Seems very much not good. Were you out working in the sun today?

Posted by: Dash my lace wigs! at August 04, 2024 06:44 PM (OX9vb)

199 Posted by: Madamemayhem (uppity wench) at August 04, 2024 06:41 PM (4XwPj)

Lots of things will make your BP sketchy including how you sit when you take, and diet. I'm not a doctor but I don't think I'd sweat that unless it persists. But maybe you can call or go by a doc in the box?

Posted by: CrotchetyOldJarhead at August 04, 2024 06:45 PM (YRsIm)

200
Corn in the shuck is great on the grill too.

Always comes out nice.

Posted by: naturalfake at August 04, 2024 06:46 PM (eDfFs)

201 I lived in Iowa, and sweet corn never wanged me too much.

But I know folks who like it, and they seem enamored of a technique using the microwave, with the shuck still on it, and something something about cutting the bottom end square and flat. There's enough moisture to do it all up just fine, no muss no fuss. So they say.

Posted by: Common Tater at August 04, 2024 06:47 PM (3xPvb)

202 This stuff is way too "oo-la-la" for me.

Oh, Miss! I ordered an 8-count of chicken nuggets; there's only seven here.

Posted by: Paco at August 04, 2024 06:47 PM (njExo)

203 Where does the corn grow high as an elephant's eye anyway? I know it isn't Rhode Island.

Posted by: Cicero (@cicero43) at August 04, 2024 06:50 PM (RBKX8)

204 Simple but good:

Couple boxes macaroni and cheese (try Annie's or another quality brand, not Kraft).
1/2 package bacon
Approximately 1/4 pound of quality sharp cheddar (I use Tillamook).
Milk
Butter

Cut bacon in to very small pieces and fry (or you can chop it up or crumble it after it's fried... personally if it's going to be crumbled anyway, I prefer to cut it beforehand... makes it easier to get it evenly cooked without fooling around with a bacon press).

Boil pasta. I like to add a little garlic powder to the boiling water. Basil would probably also go well here.

Make cheese sauce according to package directions, but add finely chopped sharp cheddar and your bacon bits to the mix. Keep stirring it so it doesn't separate, until all the cheese has melted into the sauce. When it's just blended, pepper the fuck out of it with black pepper.

Add the sauce to the pasta and stir well.

It's good right away, but will be better if you let it sit in the fridge overnight so the flavors can meld.

Good recipe when you get asked to bring something to an event at the last minute and don't have time to do anything fancy.

Obviously this can be scaled up or down to suit.

Posted by: Rodrigo Borgia at August 04, 2024 06:50 PM (W5ArC)

205 "Knee high by the 4th of July" was obsolete by the 50s, probably. Maybe earlier.

I noted with amusement that Corn traded or touched on $2 a bushel as far back as the 1920s or 1930s. And the 1940s. And the 1950s. And the 1960s. And the 1970s. And the 1980s

And the 1990s and the 2000s and then I probably stopped keeping track. But I wouldn't be surprised or want to bet against the possibility of two dollar corn between 2010 and 2020. Anyone?

Posted by: Common Tater at August 04, 2024 06:52 PM (3xPvb)

206 Posted by: Joe Kidd at August 04, 2024 06:43 PM (t7Bqe)

How many ears do you have?

Posted by: CharlieGray'sDildo at August 04, 2024 06:52 PM (d9fT1)

207 Blue Angels just buzzed our rooftop in formation.

Posted by: nurse ratched at August 04, 2024 06:52 PM (ZhFyi)

208 BP 154/69
P 94

This seems not good.
Posted by: Madamemayhem (uppity wench)

Lay down and think calm things for a while then take it again. I've had high BP for most of my adult life(got the medications to prove it)and relaxing for a bit can help.

Posted by: Tuna at August 04, 2024 06:53 PM (oaGWv)

209 I soak corn in water, then nuke it for a couple of minutes. then grill it with the husks on.

Comes out great, with a bit of char and smokiness, but still tender and sweet.

Posted by: CharlieGray'sDildo at August 04, 2024 06:54 PM (d9fT1)

210 Re: corn yield

https://tinyurl.com/5n8uwhsd

That didn't happen because a bunch of hippies were hauling buckets of animal feces and stomping it into the ground with their bare feet.

Posted by: Rodrigo Borgia at August 04, 2024 06:55 PM (W5ArC)

211 Rodrigo, any Mac and Cheese can amp up to the next level simply by making a Roux with flour and fat, and some sort of dairy. Whole Milk is fine, half and half if you can get it. Even Evaporated milk works pretty well if nothing else. Make a good milk style gravy. Salt and pepper, and seasoning.

THEN add yer cheeses .... smooth it out, keep folding in more till it looks about right. OMG

Pure arterio-sclerotic delight! Keep your cardiologist on speed-dial

Posted by: Common Tater at August 04, 2024 06:56 PM (3xPvb)

212 Gah! The squirrel(s) and the mocking birds are raiding my fig tree. I just saw one run up inside the fig and cross the crepe Myrtle limb that one's across it.

It I've had a few figs off the tree so far. They're pretty good. About the size of a ping pong ball right now

Posted by: CrotchetyOldJarhead at August 04, 2024 06:56 PM (YRsIm)

213
Nurse

I was about to ask if you were on the logboom in all Washington.

Do they still have the boom?

Posted by: Pete Bog at August 04, 2024 06:58 PM (Uk1Fj)

214 I made basque piperade over hamburger patties mixed with garlic and parsley. Amazing, will cook again someday.

Posted by: Locarno at August 04, 2024 06:59 PM (oX8n6)

215
How many ears do you have?
Posted by: CharlieGray'sDildo at August 04, 2024 06:52 PM (d9fT1)

Lemme get back to you on that...

(Feels around head)

Posted by: Joe Kidd at August 04, 2024 07:00 PM (t7Bqe)

216 Most of Iowa has had an exceptional corn year.
Some 9 footers are normal.

Posted by: gourmand du jour at August 04, 2024 07:02 PM (MeG8a)

217 >>Where does the corn grow high as an elephant's eye anyway? I know it isn't Rhode Island.

You'd be wrong. Corn on the cob is an essential part of a good lobster bake. A local farm even does an annual corn maze.

Posted by: JackStraw at August 04, 2024 07:03 PM (LkLld)

218 There is so much corn growing in this state that I only think about what on my grill. I had some corn and taters and rib eyes and life is good.

Posted by: Dr. Bone at August 04, 2024 08:04 PM (2UBPP)

219 Gah! The squirrel(s) and the mocking birds are raiding my fig tree. I just saw one run up inside the fig and cross the crepe Myrtle limb that one's across it.
Posted by: CrotchetyOldJarhead at August 04, 2024 06:56 PM (YRsIm)

I hate to say this about a State anything, but mockingbird is asshoe.

My grandmother's okra gumbo- Fry some bacon and crumble it up. Chop a medium onion and saute it in the bacon grease. Add the okra (half-inch slices) and a can of stewed tomatoes, some salt and some pepper and the bacon. Simmer until the okra is tender.

Posted by: sal at August 04, 2024 08:46 PM (4lnL8)

220 I attempted chile rellenos today. There are thirteen things you have to get right, and I nailed ten.

That's not actually close enough, but hey, it was my first try.

Posted by: Tom Perry at August 04, 2024 09:25 PM (MX0bI)

221 81 Bought a gunny sack of Hatch green chilies yesterday and they roasted them for us. We peeled the skin off (mostly) and ziplocked them. A bit over 20lbs in approx 8oz bags. A whole lot better cost than those 4oz cans that we've been buying for years.
Posted by: AZ deplorable moron at August 04, 2024 04:55 PM (D/KNX)

I sometimes buy Hatch chiles when they are in season. Food City in Phx roasts them outside the front door. But I usually roast them at home on a comal I bought when I first moved out on my own in the early 1970s.

I usually buy Baca's Green Chiles in the freezer section. Half the tub (about $2.69) is enough heat and flavor for a big pot of green chile stew. I don't think they are Hatch, but are from Alb., NM and available yearround.

I only use green chiles for green chile stews. I don't even make salsa with them. I prefer a thin, spicy red sauce made with dried arbol chiles as a hot sauce.

Not to sound snooty, but I would never buy chiles in a can. There are too many fresh chiles in the local stores and it's easy to roast them. It's only me, so I don't need 20 lbs of chiles even if I had a freezer big enough to store them.

Posted by: brio at August 04, 2024 10:23 PM (niARo)

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