Food Thread: Frozen Eggs And Mayonnaise Cologne? We Are In The End Times!

I could happily live the rest of my life on passed appetizers. There is something so incredibly pleasing about them that thrills the cockles of my gluttonous heart!

I was at a birthday party yesterday...90-f*cking years is definitely old! I hope I can eat tiny crab cakes, drink champagne, and mingle with my friends and relatives when I am that old! But the more important part was the food!

Passed appetizers are often unnecessarily busy, and that takes away from their purpose...a lovely snack to pop in one's mouth to accompany the booze. Don't make it to complicated or it will be a muddled and probably messy mess. A simple crab cake with a dollop of spicy mayo is damned near perfect. So is a pig in blanket! "Pigs in a blanket? Pigs in Blankets? Saucisse en croute avec moutard?

Anyway, they were mostly excellent, with the two I just mentioned, and a surprise guest...fried mac-and-cheese balls! That's a solid contender, and one that I might make at home. There were a couple more, including sliders that that teetered on the edge of violating the one-bite rule. I managed it, but I saw others struggling.

So...what's the consensus? The greatest appetizers? Share with the class!

******
Food became much safer only with the advent of cheap energy. Refrigeration is possible because of oceans of electricity available 24 hours a day. And the food in that refrigerator was transported courtesy of cheap fuel, and it was sold to you at a reasonable price because of the power that farmers use to grow and process that food.

Energy is life. Cheap energy makes life possible for more people than ever before, and the conceit that we -- the richest people on earth -- get to dictate the cost of that energy, and by extension the lives of others, is offensive, and needs to be stamped out. Global Warming is an evil idea in many ways, but most of all because the people who will be most affected are those who are emerging from abject poverty, miserable lives, and early deaths.

******

There's nothing quite like a Scotch Egg. I am not suggesting that it is the epitome of bar snacks, but it's unique. And let's be honest...a bit weird.

Sadly, many of the ones I have eaten are a bit overcooked. A dry and crumbly egg yolk is not my idea of a marvelous accompaniment to a good beer.

So why not freeze raw eggs, peel them, and then continue with the prep? I don't think I have ever frozen an egg, but I have read that it is possible.

I would take a standard recipe like Martha Stewart's Scotch Eggs recipe, and substitute frozen raw eggs. Then let them defrost after you have prepped them, and cook as usual.

I might give it a try. Or not. I would prefer that one of you lunatics take a shot at it and then report to the class.

******
15 seconds of watching this man handle high-hydration dough will show why he is famous. Richard Bertinet's White Bread Masterclass looks so damned easy, but it most definitely is not. Most people can get very good at it with some practice, but this guy is a magician.

And I'm jealous.

******
I'm not a big fan of peaches. They are okay, but I prefer other fruits in my crisps. But this one looks pretty damned good, and since it is definitely peach season, it's worth a peek.

I apologize for the usual irritating 17 paragraphs of blather before the recipe. Why oh why do these people think that it is the way to introduce a recipe?

Salted Caramel Peach Crisp

******

It's not a joke. And it gets worse. There is Parfum de Mayonnaise, that as far as I can tell is an actual product.

[Hat Tip: Kathy]

******

******
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 August 25, 2024 04:02 PM (fwDg9)

2 CBD is 90 years old?!?!

Posted by: dantesed at August 25, 2024 04:03 PM (+arps)

3 CBD you would starve to death

Posted by: Skip at August 25, 2024 04:03 PM (fwDg9)

4 Invite Aunt Devilled Egg over.

Posted by: DaveA at August 25, 2024 04:06 PM (FhXTo)

5 Pass me the deviled eggs and no one gets hurt.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:06 PM (+aMIZ)

6 Yay! Food!

Posted by: RedMindBlueState at August 25, 2024 04:07 PM (stKIu)

7 So...what's the consensus? The greatest appetizers? Share with the class!

Bacon-wrapped whole water chestnuts, with a glaze.

https://tinyurl.com/4w4uh5j3

Posted by: Archimedes at August 25, 2024 04:07 PM (xCA6C)

8 Chilling on the observation deck of my ship, contemplating a cocktail, and waving in the direction of nurse ratched's beach. It can officially be vacation.

Posted by: RedMindBlueState at August 25, 2024 04:08 PM (stKIu)

9 So, it's a Chopped episode here for dinner. I'm making something I never have before - Middle Eastern Sloppy Joes. I was given 2 lbs ground lamb, a 2/3rd fully jar of Trader Joe's eggplant bruschetta with red pepper, an open bag of hamburger buns, and an unidentified squash (freshly peeled and grated) and am currently cooking the lamb with the squash, a small onion, a small red pepper, 1/2 a jalapeno pepper, garlic, and salt. I'll drain it and then add the sauce with maybe some tomato paste, depending on sauciness. And I'll taste and decide if it's worthy of serving on the toasted buns with mozza for the kids.

With it, I've got roasted garlic potatoes, roasted garlic green beans, and strawberries and bananas (yeah, the bananas don't fit, but they are ripening and I don't want to have to go the baking route). Should be good and fun to be new again...

Posted by: Nova Local at August 25, 2024 04:08 PM (exHjb)

10 Bacon-wrapped ~~whole water chestnuts~~ ANYTHING, with a glaze.

https://tinyurl.com/4w4uh5j3
Posted by: Archimedes at August 25, 2024 04:07 PM (xCA6C)
---
FIFY

Posted by: "Perfessor" Squirrel at August 25, 2024 04:10 PM (BpYfr)

11 Every trip that ended with hitting an iceberg, capsizing on a sandbar, being overrun by Somali pirates, or having a case of monkeypox/Covid outbreak started with that very same statement being made.
Posted by: BurtTC
------------

Just finished reading 'Saved', a remarkable recounting of the Stockhlom / Adrea Doria collision. Anyone with an interest in things maritime ought to give it a read.

[looks around]
Wait...did I miss the Book Thread?

Posted by: Mike Hammer, etc., etc. at August 25, 2024 04:10 PM (XeU6L)

12 Bacon-wrapped chicken livers.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:11 PM (+aMIZ)

13 I think a peeled, raw egg done up Scotch style would be kinda' cool. Bet it'd be hard as hell to make without busting eggs.

Posted by: Martini Farmer at August 25, 2024 04:11 PM (Q4IgG)

14 Honestly, I think the best passed apps are not fried. If you don't get a fried food immediately out of the fryer, you're gonna have sog and sadness.

What I liked before allergies has changed after allergies, but I will say bacon wrapped anything is great. I do an oven-baked bacon wrapped fig (or date) with maple syrup and cayenne that's amazing - might maybe break the one bite rule, but you can just wrap a half instead of a whole...great with wine...

Posted by: Nova Local at August 25, 2024 04:11 PM (exHjb)

15 *Andrea, dammit

Posted by: Mike Hammer, etc., etc. at August 25, 2024 04:11 PM (XeU6L)

16 Bacon wrapped stuffed jalapeños.

Posted by: Ben Had at August 25, 2024 04:11 PM (qLP0s)

17 Had a great meal out last night for the anniversary dinner. Shrimp and grits was yummy. Wife’s flank steak was great.

Best part of the meal was the she-crab soup.

Posted by: Mr Aspirin Factory at August 25, 2024 04:12 PM (UHnmb)

18 Shrimp and grits was yummy.

Posted by: Mr Aspirin Factory at August 25, 2024 04:12 PM (UHnmb)

Reason #1 why Southern cooking is the best American cooking.

Posted by: CharlieBrown'sDildo at August 25, 2024 04:13 PM (d9fT1)

19 So...what's the consensus? The greatest appetizers? Share with the class!
---
I made the Bacon Chicken Bites listed on p.144 of The Deplorable Gourmet not long ago. Delicious.

Well worth the effort.

Posted by: "Perfessor" Squirrel at August 25, 2024 04:13 PM (BpYfr)

20 Wife’s flank steak

Phrasing?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:13 PM (+aMIZ)

21 Scotch eggs, orders of magnitude better than balut.

Posted by: Pug Mahon at August 25, 2024 04:13 PM (Ad8y9)

22 Bacon wrapped stuffed jalapeños.

Posted by: Ben Had at August 25, 2024 04:11 PM (qLP0s)

Works for me!

Posted by: CharlieBrown'sDildo at August 25, 2024 04:14 PM (d9fT1)

23 Shrimp cocktail is also a great pass, as long as it's peeled down to the tail,

Posted by: Nova Local at August 25, 2024 04:14 PM (exHjb)

24 Someone should come here and make us a bunch of appetizers for supper. I'm really married to that idea.

Posted by: Miley, okravangelist at August 25, 2024 04:16 PM (w6EFb)

25 Simple dinner for us. Grilled steak, roasted taters and Olathe sweet corn. I love peak season for CO western slope produce.

Posted by: Pug Mahon at August 25, 2024 04:16 PM (Ad8y9)

26 Sausage / kraut balls.

Posted by: Martini Farmer at August 25, 2024 04:16 PM (Q4IgG)

27 Made a trip to Total Wines and More yesterday. Scored some nice bottles of German wine. German wines are hard to find and there wasn't much to choose from so I just picked some of the more reasonably priced ones. Also, among other things, bought a bottle of Deep Eddy's lime vodka. Very good with a splash of soda.

Posted by: Tuna at August 25, 2024 04:17 PM (oaGWv)

28 26 Sausage / kraut balls.
Posted by: Martini Farmer at August 25, 2024 04:16 PM (Q4IgG)

I was thinking more baby meatballs...

Posted by: Nova Local at August 25, 2024 04:17 PM (exHjb)

29 The SSID for my home WiFi router is WrappedInBacon.

Posted by: Quarter Twenty at August 25, 2024 04:18 PM (dg+HA)

30 One of my favorite appetizers to make for parties is baked new potatoes with a buffet of toppings- sour cream, pimento cheese, bacon, prosciutto, chives, etc. With pigs in a blanket or meatballs in chili-grape jelly sauce (this is surprisingly good) and crudties, you can serve an entree and sides as finger food.

Posted by: Moki at August 25, 2024 04:18 PM (wLjpr)

31 I am drying pears right now. It is pear season.

I made fruit tartlets last Friday for a potluck, it required a rough pie pastry crust, cut out and pressed into the individual muffin tin pockets, and the filling is cooked or canned fruit with a spoonful of jam over top. Bake it like a pie, in my oven I do 450 for 10 minutes and 350 for 20 minutes.

I made pear with peach jam, and cherries with cherry jam this time.
I made the crust using pastry flour (for a change) and to get the final extra malleability out of the crust dough I used a tablespoon of white rum I soak anise and star anise in. It gives the crust a more exciting flavor, and it evaporates out making the crust a bit lighter.

they were all gone by the end of the potluck.

Posted by: Kindltot at August 25, 2024 04:18 PM (D7oie)

32 20 Wife’s flank steak

Phrasing?

- - - - - -

OK, that made me LOL out loud.

Posted by: goatexchange at August 25, 2024 04:18 PM (4hYBv)

33 Can't eat much of anything with a raging toothache. Where's NeverGiveUp?

Posted by: BeckoningChasm at August 25, 2024 04:18 PM (CHHv1)

34 Scotch eggs looks good. I bet I could easily screw that up. Might try it.

Posted by: Don Black at August 25, 2024 04:18 PM (/7KEl)

35 Bacon wrapped dates. For the more adventurous, fried scorpion. For the end times, roasted antifa with a side of BLM.

Posted by: Elric Blade at August 25, 2024 04:19 PM (LHsLT)

36 I've had some stuffed mushrooms that were quite good.

Posted by: blake - semi lurker in marginal standing (tT6L1) at August 25, 2024 04:19 PM (tT6L1)

37 29 The SSID for my home WiFi router is WrappedInBacon

- - - -
Yeah we know.

Posted by: Bob at NSA at August 25, 2024 04:19 PM (4hYBv)

38 Have a small rib eye steak, to grill in a bit, damn are they getting expensive

Posted by: Skip at August 25, 2024 04:21 PM (fwDg9)

39 Eu de Miracle Whip

Posted by: Bertram Cabot, Jr. at August 25, 2024 04:23 PM (63Dwl)

40 Made the linked peach crisp, and can absolutely recommend it.

Posted by: SDM at August 25, 2024 04:24 PM (jf7WJ)

41
Have a small rib eye steak, to grill in a bit, damn are they getting expensive
Posted by: Skip

You ain't seen nothin' yet.

Posted by: Bertram Cabot, Jr. at August 25, 2024 04:24 PM (63Dwl)

42 I am also trying a new recipe for wheat bread, I am replacing one cup of water with a cup of whey. I slopped some in the last dough to see how it would turn out, and so far it seems to have worked out. This one is more measured to see if it was a fluke or if it is a good idea.

so far it is looking good

Posted by: Kindltot at August 25, 2024 04:24 PM (D7oie)

43 "Food became much safer only with the advent of cheap energy. Refrigeration is possible because of oceans of electricity available 24 hours a day. And the food in that refrigerator was transported courtesy of cheap fuel, and it was sold to you at a reasonable price because of the power that farmers use to grow and process that food."

This reminded me of a story I heard a couple of days ago. In addition to his alcohol smuggling empire in the 1920's, Al Capone also just about cornered the Chicago milk delivery market (supposedly making a better profit margin than the booze.) After hearing about a few kids getting sick from drinking spoiled milk, he decided to do something to make the product safer, so he stamped an expiration date on all the milk bottles he sold. If not for the St. Valentine's Day Massacre and a myriad number of other social faux pas, one could almost be excused in thinking ol' Scarface wasn't such a bad guy.

Posted by: tankdemon at August 25, 2024 04:24 PM (R256O)

44 Okay, so I wanted it more saucy, so skipped the tomato paste for a small jar of tomato sauce. Now to let it come together for a 1/2 hour on very low. Youngest said he wouldn't eat it before it was made, and he just tried it now and declared it interesting. I foresee 3rds for him in his future...

Posted by: Nova Local at August 25, 2024 04:24 PM (exHjb)

45 Hello friends! I guess I should consider dinner ideas! I have ground chicken in the que, so…ground chicken burgers or maybe a street corn bowl with chicken and rice, grille peppers onions, etc. Decisions decisions.

Posted by: Piper at August 25, 2024 04:25 PM (p4NUW)

46 If you were going to serve very thin slices of a meatloaf made with basil and gorgonzola in a pita wrap with lettuce, tomato and red onion, what spread would you put on it to keep it from being too dry. I'm looking for something similar to tzatziki .

Posted by: Ben Had at August 25, 2024 04:25 PM (qLP0s)

47 I was in an Aldi this morning and it appears that Pumpkin Pie Spice season is upon us.
At least they had the good sense to put it all together on one aisle using about four feet of shelf space to create Pumpkin Pie Spice Central including cookies, candles, icing, pasta sauce, and cheese puffs all in one place.
Except the Pumpkin Pie Spice cream cheese. That has to be refrigerated.

Posted by: Quarter Twenty at August 25, 2024 04:25 PM (dg+HA)

48 Someone should come here and make us a bunch of appetizers for supper. I'm really married to that idea.
Posted by: Miley
------

SC's marital statutes are more malleable than I realized.

Posted by: Mike Hammer, etc., etc. at August 25, 2024 04:25 PM (XeU6L)

49 Wifey suddenly decided tonight would be Wing Night. So I am preparing my traditional trio: smoked, smoked buffalo, and baked.

Posted by: Bob at NSA at August 25, 2024 04:25 PM (4hYBv)

50 Wifey suddenly decided tonight would be Wing Night. So I am preparing my traditional trio: smoked, smoked buffalo, and baked.
Posted by: Bob at NSA at August 25, 2024 04:25 PM (4hYBv)
----------

Wait, Bob at NSA is a sock?

I am disappointed.

Posted by: blake - semi lurker in marginal standing (tT6L1) at August 25, 2024 04:27 PM (tT6L1)

51 We had date night last night. 1. I had to wear something other than leggings. 2. I got trigger fish that was so delicious! I could eat that every night.

Posted by: Piper at August 25, 2024 04:27 PM (p4NUW)

52 There is Parfum de Mayonnaise

[places a dab of Duke's behind each ear]

Posted by: Mike Hammer, etc., etc. at August 25, 2024 04:27 PM (XeU6L)

53 gotta sous vide that shit

Posted by: ghost of hallelujah at August 25, 2024 04:28 PM (sJHOI)

54 I'm looking for something similar to tzatziki .
Posted by: Ben Had at August 25, 2024 04:25 PM

You could always try my mom's skorthalia. (It's in the Deplorable Gourmet.)

Posted by: RedMindBlueState at August 25, 2024 04:28 PM (stKIu)

55 Bought a super trim brisket from HEB that other day. It cost 50 cents a pound more than the regular brisket but at the end of the day it saves me time and I suspect it saves me money as well.

Depending on the brisket when I trim one it can up to
1 to 1 1/2 pounds of trim tossed out. Some people keep that for fat to put in sausage and stuff but I don't I just toss it out and it is wasted.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 04:28 PM (QNSds)

56 Due to coming upon numerous references the last year, we are looking to reduce (not eliminate) a lot of processed foods and ingredients. Things like refined white sugar, white flour, commercial jelly. That means more cooking from scratch, especially baking, and how to substitute less refined, processed ingredients for the sugar and white wheat. One discovery that surprised me was how much soy is used in damn near everything, even sandwich bread.

The idea is better nutrition especially as it effects our overall health. We're tired of the medical approach being to prescribe a pill for the symptoms but failing to address the causes. And better nutrition looks like the key to the process.

Posted by: JTB at August 25, 2024 04:29 PM (zudum)

57 46 If you were going to serve very thin slices of a meatloaf made with basil and gorgonzola in a pita wrap with lettuce, tomato and red onion, what spread would you put on it to keep it from being too dry. I'm looking for something similar to tzatziki .
Posted by: Ben Had at August 25, 2024 04:25 PM (qLP0s)

If you have gorgonzola already, and want it like tzatziki, would something like this gorgonzola dip work? https://joylovefood.com/gorgonzola-dip/

I can't swear the exact recipe is any good, but the concept of taking the gorgonzola and turning it to a tangy sauce seems on point...

Posted by: Nova Local at August 25, 2024 04:30 PM (exHjb)

58 I do like a nice Ritz cracker with a small hunk of summer sausage and a bit of cheddar.

Posted by: tankdemon at August 25, 2024 04:30 PM (R256O)

59 And better nutrition looks like the key to the process.
Posted by: JTB at August 25, 2024 04:29 PM (zudum)
----------

Good for you. I think you are definitely on the right path.

Posted by: bluebell at August 25, 2024 04:30 PM (bS+DD)

60 >>>The greatest appetizers?

Beers, served in a bucket of ice, with crab or shrimp, preferably seaside, feet in the sand, friends by your side.

No pretension, just bliss.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:30 PM (gLQ+m)

61 homemade bloomin onion & outback sauce

sicilian meatballs in marinara with garlic bruschetta

grilled sweet & hot italian sausage bites drizzled with fresh lemon juice & minced parsley

homemade wons tons & sweet & sour sauce

fresh guacamole with homemade tortilla chips

appetizer parties are the best!

Posted by: cherries are the best at August 25, 2024 04:30 PM (OMSrd)

62 Best passed appetizers involve anything with either shrimp, mozzarella or bacon

Posted by: Smell the Glove at August 25, 2024 04:31 PM (mQCSa)

63 If you were going to serve very thin slices of a meatloaf made with basil and gorgonzola in a pita wrap with lettuce, tomato and red onion, what spread would you put on it to keep it from being too dry. I'm looking for something similar to tzatziki .
Posted by: Ben Had at August 25, 2024 04:25 PM (qLP0s)

Tadziki is my first instinct since you are making a beef gyro. I suppose if you really wanted to you could use a fruit-y spicy sauce like a pear chutney, or mango salsa. I might try horseradish, but it would overawe the Gorgonzola

Posted by: Kindltot at August 25, 2024 04:31 PM (D7oie)

64 About 3 or 4 poached eggs on buttered toast is sort of like “scotch” egg intent I suppose. Tastes good anytime, with runny yolk. Even better, nice crispy English muffin. With LOTS of dairy butter.

Such a simple food, an English muffin is not intended to be a limp slice of bread with bubbles.

Oh no - it is intended to be crispy and browned, perhaps in extreme even a bit burned is perfectly fine. The fast food places never get this right. I understand why, but that’s why superior breakfast is made at home. Details matter

Posted by: Common Tater at August 25, 2024 04:32 PM (r8+qN)

65 Ben Had, what about using pesto? Not sure how it would go with the Gorgonzola but it would go with everything else.

Or maybe pesto stirred into Mayo? That might be better.

Posted by: bluebell at August 25, 2024 04:32 PM (bS+DD)

66 If you were going to serve very thin slices of a meatloaf made with basil and gorgonzola in a pita wrap with lettuce, tomato and red onion, what spread would you put on it to keep it from being too dry. I'm looking for something similar to tzatziki .
Posted by: Ben Had at August 25, 2024 04:25 PM (qLP0s)

garlic aioli?
or whisk together sour cream & yogurt + chopped chives + garlic&onion powder + S&P

Posted by: ghost of hallelujah at August 25, 2024 04:32 PM (sJHOI)

67 56 Due to coming upon numerous references the last year, we are looking to reduce (not eliminate) a lot of processed foods and ingredients. Things like refined white sugar, white flour, commercial jelly. That means more cooking from scratch, especially baking, and how to substitute less refined, processed ingredients for the sugar and white wheat. One discovery that surprised me was how much soy is used in damn near everything, even sandwich bread.

The idea is better nutrition especially as it effects our overall health. We're tired of the medical approach being to prescribe a pill for the symptoms but failing to address the causes. And better nutrition looks like the key to the process.
Posted by: JTB at August 25, 2024 04:29 PM (zudum)

Simplest way is to have a lot of sides that are fresh and simply made. My garlic green beans and garlic potatoes tonight are just olive oil, salt, pepper, and garlic powder with the fresh veg. My fruit is just cut up as is. That way, if you are using stuff in your main dish that is processed, it's 25% or less of your plate...

Posted by: Nova Local at August 25, 2024 04:32 PM (exHjb)

68 The SSID for my home WiFi router is WrappedInBacon.

Posted by: Quarter Twenty at August 25, 2024 04:18 PM (dg+HA)

Mine was DryMartini for a long time.

Posted by: CharlieBrown'sDildo at August 25, 2024 04:33 PM (d9fT1)

69 Scotch eggs looks good. I bet I could easily screw that up. Might try it.

Posted by: Don Black at August 25, 2024 04:18 PM (/7KEl)

It's not hard. I wouldn't bother with frozen eggs. Old ways are best. Some bread them before oven-roasting. I skip it. A good mustard s a must, however.

I'll have make some for Camp breakfast next campout.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:37 PM (gLQ+m)

70 Dang. I messed that up. I blame the Quad-Kentucky Mule....

Posted by: goatexchange at August 25, 2024 04:37 PM (4hYBv)

71 Hatch chilies have landed here in Columbus, OH. They ain't here long - maybe 2 weeks. Local Giant Eagle roasts 'em for you in the big bingo tumbler drum.

Last night I made a simple pimento cheese with freshly grated sharp cheddar, chopped chilies, Dukes mayo (just enough to bind it together), onion powder, paprika, S&P.

Put on grilled chicken with sliced red onion on toasted bun. Lemme tell ya'll, you'd be shakin' your leg when you eat my chicken sandwiches.

Posted by: ghost of hallelujah at August 25, 2024 04:37 PM (sJHOI)

72 I wouldn't bother with frozen eggs.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:37 PM (gLQ+m)

Shut your whore mouth!

[I'm trying to get someone to try it and give me feedback!]

Posted by: CharlieBrown'sDildo at August 25, 2024 04:38 PM (d9fT1)

73 I compromise - refined sugars are greatly reduced, though not completely eliminated. Have to be realistic. No high fructose corn syrup. By the same token, no artifical sweeteners. Limit carbohydrates, limit calories, limit industrial hydrogenated fats. Increase good fiber, increase high quality animal protein.

Your gut will go through a few excursions, but quickly revert to more nominal operations. When we eat too much food, too much glucose, it feeds a witches brew over the years of nasty things in our gut. It used to be if I ate a can of Chili I could wipe out a whole squad of troops in a GP medium. I was kind of proud of that, to be honest, but as I get older need to watch the diet and this is much preferable.

Posted by: Common Tater at August 25, 2024 04:39 PM (r8+qN)

74 65 Ben Had, what about using pesto? Not sure how it would go with the Gorgonzola but it would go with everything else.

Or maybe pesto stirred into Mayo? That might be better.
Posted by: bluebell at August 25, 2024 04:32 PM (bS+DD)

Yes!

I just finished the last half of a sandwich that I bought from A&S Italian Fine Foods in Fairfield CT. Prosciutto, fresh mozzarella and sundried tomato sandwich on a hard roll, with pesto and mayo. The pesto and mayo take the sandwich to another level.

Posted by: Darrell Harris at August 25, 2024 04:39 PM (0CU3H)

75 Hatch chiles! I finally got some before they were all gone. Made chile rellenos Jose and put the rest in the freezer.

Posted by: Ben Had at August 25, 2024 04:40 PM (qLP0s)

76 72 I wouldn't bother with frozen eggs.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:37 PM (gLQ+m)

Shut your whore mouth!

[I'm trying to get someone to try it and give me feedback!]
Posted by: CharlieBrown'sDildo at August 25, 2024 04:38 PM (d9fT1)

I'm trying to figure out why you'd freeze the raw egg and not the soft boiled peeled egg that normally goes in? Way less potential mess/screw up/work. If you freeze the item you want not to cook more (the soft boiled egg), it should just thaw and warm as your sausage cooks through?

Or do I have that wrong?

Posted by: Nova Local at August 25, 2024 04:41 PM (exHjb)

77 Food became much safer only with the advent of cheap energy. Refrigeration is possible because of oceans of electricity available 24 hours a day.

I have three refrigerator cookbook/manuals, from 1928, 1942, and 1947. The 1928 manual was very clearly marketed to an urban middle class. These were people who did not have servants but could go on weekend getaways to the country.

Frigidaire affords care-free refrigeration in that it is entirely automatic and dependable in operation. It is possible to go away for the week end or even longer without considering food supply.

No need to manage the ice in your icebox! Almost as important as always-on electricity was order. You could assume that if you want away for the weekend you wouldn’t come home to a ransacked apartment or house—and your expensive new appliance would still be there.

The cookbook part (see link in nic) had recipes for fish salad that you could make ahead of time and it wouldn’t go bad. Eggnog from chilled milk. And ice cream made in your own freezer.

Posted by: Stephen Price Blair at August 25, 2024 04:41 PM (EXyHK)

78 JTB. there is a lot of sugar in commercial bread, also. It is "supposed" to feed the yeast, but it also keeps the bread soft longer and makes it toast better.

I make my own bread and I thought my toaster wasn't working since on the darkest setting it barely toasts the bread and I have to punch it down twice unless the bread is stale. I even threw away one I got for free since "it didn't work"
I found out when I got given a loaf of store bread that the toaster was doing just fine, it was my bread.

Bread is not hard to make, it just takes time and it is so good you want to eat half a loaf when it comes out of the oven.

There is a drive to "eat only three ingredients" but that leaves out things like bouillabaisse and clam chowder.

Posted by: Kindltot at August 25, 2024 04:41 PM (D7oie)

79 Clams casino, depending upon recipes.

Posted by: L - If they'll do it with you, they'll do it to you, too. at August 25, 2024 04:41 PM (NFX2v)

80 Two!
Count 'em!
Two double yolk eggs this week!!! Haven't seen one in 30 years.
Gotta buy a lottery ticket!

Posted by: Diogenes at August 25, 2024 04:42 PM (W/lyH)

81 Shut your whore mouth!

[I'm trying to get someone to try it and give me feedback!]

Posted by: CharlieBrown'sDildo at August 25, 2024 04:38 PM (d9fT1)

Meh. Why mess with perfection? Seems like it's messing about for messing about's sake.

It's America, I guess. For the time being.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:42 PM (gLQ+m)

82 The greatest appetizers?

Oysters, chilled with a few drops of lemon juice.

Posted by: Next2Nothing at August 25, 2024 04:42 PM (tA1/w)

83 Well. Maybe not the lottery but I did score the last bottle of Buffalo Trace at the Class VI store.
So I am pleased.

Posted by: Diogenes at August 25, 2024 04:43 PM (W/lyH)

84 29 The SSID for my home WiFi router is WrappedInBacon.

Posted by: Quarter Twenty at August 25, 2024 04:18 PM

Bob from NSA says, that password and "Buy more ammo", are the passwords for at least 70% of Morons.

Posted by: Pillage Idiot at August 25, 2024 04:44 PM (HlyYF)

85 Ben Had, what about using pesto? Not sure how it would go with the Gorgonzola but it would go with everything else.

Or maybe pesto stirred into Mayo? That might be better.
Posted by: bluebell at August 25, 2024 04:32 PM (bS+DD)

Yes!

I just finished the last half of a sandwich that I bought from A&S Italian Fine Foods in Fairfield CT. Prosciutto, fresh mozzarella and sundried tomato sandwich on a hard roll, with pesto and mayo. The pesto and mayo take the sandwich to another level.
Posted by: Darrell Harris at August 25, 2024 04:39 PM (0CU3H)
———-

Had me with prosciutto and pesto. Lost me with mayo.

Posted by: Elric Blade at August 25, 2024 04:44 PM (LHsLT)

86 Bought a super trim brisket from HEB that other day. It cost 50 cents a pound more than the regular brisket but at the end of the day it saves me time and I suspect it saves me money as well.

Depending on the brisket when I trim one it can up to
1 to 1 1/2 pounds of trim tossed out. Some people keep that for fat to put in sausage and stuff but I don't I just toss it out and it is wasted.

I smoked a 16 lb brisket overnight Friday night, and served it to my wife's family yesterday. It was a huge hit, but my niece asked me for the recipe.

Step 1: Drop $1k on a pellet smoker.

Posted by: Archimedes at August 25, 2024 04:45 PM (xCA6C)

87 No peaches? I just had four and put the rest of the box in the fridge. These are CO peaches which are not as good as Maryhill peaches. But they are ripe and juicy. I'll figure out what to do with them if I can't eat them fast enough.

Posted by: Notsothoreau at August 25, 2024 04:45 PM (dDSBl)

88 The greatest appetizers?

Oysters, chilled with a few drops of lemon juice.

Loogies of the sea.

Posted by: Archimedes at August 25, 2024 04:45 PM (xCA6C)

89 Hatch chiles! I finally got some before they were all gone. Made chile rellenos Jose and put the rest in the freezer.

Posted by: Ben Had at August 25, 2024 04:40 PM (qLP0s)

I recently started eating Pablano peppers a lot. I am a huge convert, like vegan crossfire liquid IV convert.

I'm starting a church.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:46 PM (gLQ+m)

90 67 ... "Simplest way is to have a lot of sides that are fresh and simply made. My garlic green beans and garlic potatoes tonight are just olive oil, salt, pepper, and garlic powder with the fresh veg. My fruit is just cut up as is. That way, if you are using stuff in your main dish that is processed, it's 25% or less of your plate..."

Hi Nova Local,
Yeah, that is the kind of approach we are taking. Freshest fruit and veggies whenever possible. It helps that I love fresh, cold fruit. Putting sugar on grapefruit was the norm when I was a kid. Now I don't sweeten it at all and prefer it that way. Mrs. JTB makes a simple unsweetened chuncky apple topping that could become apple sauce using a blender. We are planning to can homemade apple sauce this fall, partly to use in place of sugar in baking. Thanks for the reminder.

Posted by: JTB at August 25, 2024 04:46 PM (zudum)

91 In the 1931-1946 editions of The Joy of Cooking, Irma Rombauer wrote at the start of her section on “Bombes and Mousses”:

Today similar recipes are to be found in any book on Iceless Refrigeration. Modern equipment has made these dishes commonplace, but for me they retain a certain glamour associated with distinguished company, conviviality and the easy flow of intellectual conversation.

I see the same thing in old fiction. Ray Bradbury seems to have seen things the same way.

That’s partly, I think, why earlier refrigerator manuals focused on things like “supper” salads, cold drinks like eggnog, and ice creams.

Posted by: Stephen Price Blair at August 25, 2024 04:46 PM (EXyHK)

92 2 I wouldn't bother with frozen eggs.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:37 PM (gLQ+m)

Shut your whore mouth!

[I'm trying to get someone to try it and give me feedback!]
Posted by: CharlieBrown'sDildo at August 25, 2024 04:38 PM (d9fT1)
————

“You right-wing Zionists don’t know shit. You want me to OPEN my mouth, not shut it. What the hell you paying the $20 for? Jeez.”

— Kumswala

Posted by: Elric Blade at August 25, 2024 04:47 PM (LHsLT)

93 Something when making pie or pastry crust, into the water (or other liquid) add a couple capfuls of vanilla extract.

Posted by: IRONGRAMPA at August 25, 2024 04:47 PM (hKoQL)

94 Got rambunctious once and made Scotch quail eggs. I managed to hit the sweet spot on the doneness of the eggs.

But I don't think I'd try it again. Too much work for such tiny results.

Posted by: Additional Blond Agent, STEM Guy at August 25, 2024 04:47 PM (/HDaX)

95 Triscuits with a slice of cheese and topped with a dollop of salsa and baked till the cheese melts is a yummy appy

Posted by: kelly at August 25, 2024 04:47 PM (x/Wxm)

96 The greatest appetizers?

Oysters, chilled with a few drops of lemon juice.

Posted by: Next2Nothing at August 25, 2024 04:42 PM (tA1/w)

With a wisp of black pepper and a dash of Tabasco. Oh man.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:47 PM (gLQ+m)

97 87 No peaches? I just had four and put the rest of the box in the fridge. These are CO peaches which are not as good as Maryhill peaches. But they are ripe and juicy. I'll figure out what to do with them if I can't eat them fast enough.
Posted by: Notsothoreau at August 25, 2024 04:45 PM (dDSBl)

If you end up not wanting to bake, it can become a nice combo with chicken...

Posted by: Nova Local at August 25, 2024 04:48 PM (exHjb)

98 Thank the cat for posting that, the remainder is that this makes the crust worth eating by itself, putting it in the liquid ensures even distribution.

Posted by: IRONGRAMPA at August 25, 2024 04:50 PM (hKoQL)

99 Comrade Flounder, stuff them with oaxaca cheese and spicy ground beef and bake them. Serve a simple monterrey jack/ sour cream sauce over them and a garnish of pomegranate seeds.

Posted by: Ben Had at August 25, 2024 04:50 PM (qLP0s)

100 ANCHORED APPETIZERS
For our family's Labor Day gathering, I plan to take shrimp quiche appetizers, baked in mini muffin tins lined with gluten-free flour tortilla circles ... I have no plans to do any "passing" or "butlering" ... [HaHa]

Posted by: Kathy at August 25, 2024 04:50 PM (p69D5)

101 *sings*

food, glorious food

...ahem. I am tempted to try Scotch Eggs using bantam eggs.

For dinner I am roasting a chicken that is currently dry-brining with kosher salt and the Fried Chicken blend from Spice House; baked taters and broccoli for sides.

Posted by: Helena Handbasket at August 25, 2024 04:51 PM (FnneF)

102 Scotch eggs are easy to make

Posted by: Skip at August 25, 2024 04:51 PM (fwDg9)

103 Comrade Flounder, stuff them with oaxaca cheese and spicy ground beef and bake them. Serve a simple monterrey jack/ sour cream sauce over them and a garnish of pomegranate seeds.

Posted by: Ben Had at August 25, 2024 04:50 PM (qLP0s)

Mmm. Stolen.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 04:51 PM (gLQ+m)

104 Putting sugar on grapefruit was the norm when I was a kid. Now I don't sweeten it at all and prefer it that way.

Dumping sugar on it was also how I grew up eating grapefruit. Now, the idea makes me queasy.

Posted by: Archimedes at August 25, 2024 04:51 PM (xCA6C)

105 Had me with prosciutto and pesto. Lost me with mayo.
Posted by: Elric Blade at August 25, 2024 04:44 PM (LHsLT)

I love mayo. Hellmann's especially.

On another note, I was more than a little shocked to find that Americans consume more than twice as much mayo as ketchup.

https://is.gd/eEuOVf

Posted by: Darrell Harris at August 25, 2024 04:51 PM (0CU3H)

106 I’m going to be writing about the 1942 manual next. (Well, I have it all written, but it is currently planned to go live on October 2.) By 1942 electricity had spread to some rural areas and the price had dropped enough that over a third of farms had electricity. But there’s a hint that early electricity was not reliable.

The manual warned its readers that they shouldn’t shut off their refrigerators in the winter. Their main argument against doing so was that it was a false economy. “Remember the cost of one spoiled roast will probably pay for a month of running costs…”

But I also suspect that early access to electricity was sporadic, and people trusted mother nature more than they trusted the grid.

I hear the human race/is falling on its face/and hasn’t very far to go.

Posted by: Stephen Price Blair at August 25, 2024 04:52 PM (EXyHK)

107 On another note, I was more than a little shocked to find that Americans consume more than twice as much mayo as ketchup.

Don't blame me. I can't abide the stuff.

Posted by: Archimedes at August 25, 2024 04:52 PM (xCA6C)

108 So...what's the consensus? The greatest appetizers? Share with the class!

Deep-fried bacon is pretty good.

Posted by: Helena Handbasket at August 25, 2024 04:52 PM (FnneF)

109 Comrade Flounder, shared is the word.

Posted by: Ben Had at August 25, 2024 04:53 PM (qLP0s)

110
So...what's the consensus? The greatest appetizers? Share with the class!

My wife revived a large gift certificate to a local restaurant with a good rep. None of the entrees looked especially appealing but all of the appetizers looked great. So we each had about five appetizers and called it a meal.

It was fun and really enjoyable experience.

Posted by: Divide by Zero at August 25, 2024 04:53 PM (RKVpM)

111 90 67 ... "Simplest way is to have a lot of sides that are fresh and simply made. My garlic green beans and garlic potatoes tonight are just olive oil, salt, pepper, and garlic powder with the fresh veg. My fruit is just cut up as is. That way, if you are using stuff in your main dish that is processed, it's 25% or less of your plate..."

Hi Nova Local,
Yeah, that is the kind of approach we are taking. Freshest fruit and veggies whenever possible. It helps that I love fresh, cold fruit. Putting sugar on grapefruit was the norm when I was a kid. Now I don't sweeten it at all and prefer it that way. Mrs. JTB makes a simple unsweetened chuncky apple topping that could become apple sauce using a blender. We are planning to can homemade apple sauce this fall, partly to use in place of sugar in baking. Thanks for the reminder.
Posted by: JTB at August 25, 2024 04:46 PM (zudum)

Nice! Good luck to you! Keep posting as you make the switch b/c I'll probably steal your ideas!

Posted by: Nova Local at August 25, 2024 04:54 PM (exHjb)

112 The greatest appetizers?

Baked mushroom caps stuffed with: hot smoked salmon, cream cheese and a little cream. Sprinkle with smoked paprika.

Posted by: Next2Nothing at August 25, 2024 04:54 PM (tA1/w)

113 Helena Handbasket, is it ever and thank you for making it a staple at the MoMe.

Posted by: Ben Had at August 25, 2024 04:54 PM (qLP0s)

114 I smoked a 16 lb brisket overnight

Not a cough in a carload!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:54 PM (PAa7I)

115 Thanks for the food thread CBD

I've never had a Scotch Egg but I'm sure I would love it.

Posted by: San Franpsycho at August 25, 2024 04:55 PM (RIvkX)

116 78 ... "there is a lot of sugar in commercial bread, also. It is "supposed" to feed the yeast, but it also keeps the bread soft longer and makes it toast better.

Bread is not hard to make, it just takes time and it is so good you want to eat half a loaf when it comes out of the oven.

There is a drive to "eat only three ingredients" but that leaves out things like bouillabaisse and clam chowder."

Making our own bread is part of what got us started on this road. Haven't done that in years but it's time to start again for many reasons. CBD gave me some excellent advice on dealing with sourdough starter and bread baking in general, bless him.

I like the idea of simple recipes but not when it comes to elixirs of life like clam chowder or beef stroganoff.

Posted by: JTB at August 25, 2024 04:55 PM (zudum)

117 Triscuits with a slice of cheese and topped with a dollop of salsa and baked till the cheese melts is a yummy appy
Posted by: kelly at August 25, 2024 04:47 PM (x/Wxm)

This is known!

Posted by: Diogenes at August 25, 2024 04:55 PM (W/lyH)

118 I love mayo. Hellmann's especially.

On another note, I was more than a little shocked to find that Americans consume more than twice as much mayo as ketchup.

https://is.gd/eEuOVf
Posted by: Darrell Harris at August 25, 2024 04:51 PM (0CU3H)

probably because mayo is used to make a lot more sauces (like fast food sauces) than ketchup?

Posted by: ghost of hallelujah at August 25, 2024 04:56 PM (sJHOI)

119 Had me with prosciutto and pesto. Lost me with mayo.
Posted by: Elric Blade at August 25, 2024 04:44 PM (LHsLT)

I love mayo. Hellmann's especially.

Posted by: Darrell Harris at August 25, 2024 04:51 PM (0CU3H)

———

‘White She-Devil got to me too. Worth it! [Shrugs]”

— Undercover Brother

Posted by: Elric Blade at August 25, 2024 04:56 PM (LHsLT)

120 Deep-fried bacon is pretty good.

Yes it is!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:56 PM (PAa7I)

121 Passed appetizers at my upcoming birthday party:
Pigs-in-a-Blanket
Teriyaki Chicken Wings
Mushroom filled Crepes

Posted by: San Franpsycho at August 25, 2024 04:56 PM (RIvkX)

122 So the 'hood is having the annual block party.
Food, games, biers, and a good group of neighbors.
Did they want me to bring burgers? No.
Did they want me to bring chili? No.
Did they want me to bring brats? No.
Diogenes, they said, make us another batch of snickerdoodles like last year.
Sigh...
Done.

Posted by: Diogenes at August 25, 2024 04:58 PM (W/lyH)

123 The other big change between 1928 and 1942 was the amount of gelatin. Gelatin existed long before 1928 as a mass-market item, but 1928 manual included all of three recipes with gelatin. By 1942 gelatin was in every section of the cookbook portion, with more than ten times as many recipes

Literally an order of magnitude more gelatin, most likely brought on by the Great Depression.

Posted by: Stephen Price Blair at August 25, 2024 04:58 PM (EXyHK)

124
I have a great recipe for clams casino. One hour of prep and five minutes of consumption.

But those five minutes make it worthwhile.

Posted by: Divide by Zero at August 25, 2024 04:58 PM (RKVpM)

125 / kraut balls

Y'know who had only one?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 04:59 PM (PAa7I)

126 For me? Good olives, Italian meats and cheeses and bread.

No, certainly NOT a charcuterie board. That's some bullshit, high-falutin' wussy word that a Kansas City faggot would use to try to class up the joint. Well la-de-da aren't you special Karen.

Posted by: Tonypete at August 25, 2024 05:00 PM (WXNFJ)

127 I have a great recipe for clams casino. One hour of prep and five minutes of consumption.

But those five minutes make it worthwhile.

Posted by: Divide by Zero at August 25, 2024 04:58 PM

What about the 10 hours you spend sitting on the toilet after eating them?

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 05:00 PM (QNSds)

128 >>> 14 Honestly, I think the best passed apps are not fried. If you don't get a fried food immediately out of the fryer, you're gonna have sog and sadness.
==
Posted by: Nova Local at August 25, 2024 04:11 PM (exHjb)

Truth!

This is why we love the Bacon Wench.

Posted by: Helena Handbasket at August 25, 2024 05:00 PM (FnneF)

129 I have a great recipe for clams casino. One hour of prep and five minutes of consumption.

But those five minutes make it worthwhile.
Posted by: Divide by Zero at August 25, 2024 04:58 PM (RKVpM)
***

Clams casino. That's a good name for them. You're always betting against the house if they will taste.good. and the house always wins.
Always.

Posted by: Diogenes at August 25, 2024 05:01 PM (W/lyH)

130 I’m no fan of peaches either. But peach schnapps is great addition to many cocktail recipes. If you’re looking to impress the ladies with your bar skills, learn some peach schnapps drinks (sex on the beach, etc).

Posted by: Elric Blade at August 25, 2024 05:01 PM (LHsLT)

131 BTW, I made a simple banana bread this week which came out well. As a cast iron fan, the Lodge cast iron loaf pans worked perfectly. They will join the 'gotta have' list of kitchen gear. Can't wait to try it with a sandwich bread recipe.

Posted by: JTB at August 25, 2024 05:02 PM (zudum)

132 Thank you CBD for another, always delightful and educating, Sunday Food Thread!

Posted by: SuperMayorSuperRonNirenberg - Buffly Prepping For The Next Rung Up In My Hack Politician Carreer at August 25, 2024 05:02 PM (gXEAm)

133 No, certainly NOT a charcuterie board. That's some bullshit, high-falutin' wussy word that a Kansas City faggot would use to try to class up the joint. Well la-de-da aren't you special Karen.
Posted by: Tonypete at August 25, 2024 05:00 PM (WXNFJ)

Well.
Sounds like someone got a Dr Pepper with the charcuterie board instead of wine.

Posted by: Diogenes at August 25, 2024 05:03 PM (W/lyH)

134 Posted by: Nova Local at August 25, 2024 04:41 PM (exHjb)

My Scotch Egg dream is a barely soft-boiled egg wrapped in sausage and battered and fried. If it starts as soft-boiled, it sure won't end up that way...

Posted by: CharlieBrown'sDildo at August 25, 2024 05:03 PM (d9fT1)

135 But peach schnapps is great addition to many cocktail recipes.

I have a soft spot for peach schnapps. My first mixed drink was a peach schnapps drink at a family Christmas party. Fuzzy Navel. I always did have a sweet tooth.

Posted by: Stephen Price Blair at August 25, 2024 05:04 PM (EXyHK)

136 Love white peaches. White peach shortcake with a dollop of creme fraishe. Pork medallions sautéed in peachello.

Posted by: Ben Had at August 25, 2024 05:04 PM (qLP0s)

137 Passed appetizers at my upcoming birthday party:
Pigs-in-a-Blanket
Teriyaki Chicken Wings
Mushroom filled Crepes
Posted by: San Franpsycho at August 25, 2024 04:56 PM (RIvkX)
----------

I'll keep checking my mailbox for my invitation.

Posted by: bluebell at August 25, 2024 05:04 PM (bS+DD)

138
What about the 10 hours you spend sitting on the toilet after eating them?

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 05:00 PM

Not 'Jersey clams. They're fine. Get up around New York City, and no thanks.

I've wiggled my toes around in the muck on a number of occasions, found a 'Jersey clam and eaten it raw. Delicious.

Posted by: Divide by Zero at August 25, 2024 05:05 PM (RKVpM)

139 123 The other big change between 1928 and 1942 was the amount of gelatin. Gelatin existed long before 1928 as a mass-market item, but 1928 manual included all of three recipes with gelatin. By 1942 gelatin was in every section of the cookbook portion, with more than ten times as many recipes

Literally an order of magnitude more gelatin, most likely brought on by the Great Depression.
Posted by: Stephen Price Blair at August 25, 2024 04:58 PM (EXyHK)

Being able to turn liquids into solids to convince folks they had more probably does explain gelatin's rise...

Posted by: Nova Local at August 25, 2024 05:06 PM (exHjb)

140 For the more adventurous, fried vinegaroon.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 05:07 PM (PAa7I)

141 PEACHES ... We like to marinate peaches and plums overnight in a blend of orange juice, Grand Marnier, and a little sweet spice ... Next evening after dinner, we'll warm the fruit up on the grill and serve with a good-quality vanilla ice cream ... YUM!

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

142 Okay Morons - please tell me if I am an asshoe.

Dear wife and I get a invite to dinner at a friend's house. We are to bring nothing. We go - I took a bottle of wine anyway.

Once we get there, drinks are poured. NOTHING is made yet for dinner. The hostess(?) asks me to cook since she knows I enjoy it. She pulls out all the ingredients for beef stroganoff and basically says "Have at it." and goes to kibitz with my wife.

I couldn't really refuse but WTF?

AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

143 By 1942 gelatin was in every section of the cookbook portion, with more than ten times as many recipes

Literally an order of magnitude more gelatin, most likely brought on by the Great Depression.

Posted by: Stephen Price Blair at August 25, 2024 04:58 PM (EXyHK)

Nope. Clearly that is the many tentacles of Big Jello.

Posted by: CharlieBrown'sDildo at August 25, 2024 05:07 PM (d9fT1)

144 But peach schnapps is great addition to many cocktail recipes.

I have a soft spot for peach schnapps. My first mixed drink was a peach schnapps drink at a family Christmas party. Fuzzy Navel. I always did have a sweet tooth.
Posted by: Stephen Price Blair at August 25, 2024 05:04 PM (EXyHK)
***

Peaches make a great main ingredient for white wine sangria.

Posted by: Diogenes at August 25, 2024 05:08 PM (W/lyH)

145 134 Posted by: Nova Local at August 25, 2024 04:41 PM (exHjb)

My Scotch Egg dream is a barely soft-boiled egg wrapped in sausage and battered and fried. If it starts as soft-boiled, it sure won't end up that way...
Posted by: CharlieBrown'sDildo at August 25, 2024 05:03 PM (d9fT1)

I disagree - if you hard freeze after it's soft-boiled (and keep the sausage layer thin enough(, that might work...of course, again, freezing eggs is an iffy proposition whether raw or cooked...

Posted by: Nova Local at August 25, 2024 05:08 PM (exHjb)

146 Grilling Italian sausage pinwheel and big, fat hot sausage links. Having them with caramilzed peppers and onions.
For desert, grilled fresh figs from my tree with goat cheese, honey and crushed pistachios.

Posted by: RetSgtRN at August 25, 2024 05:09 PM (eTkTC)

147 Grilling Italian sausage pinwheel and big, fat hot sausage links. Having them with caramilzed peppers and onions.
For desert, grilled fresh figs from my tree with goat cheese, honey and crushed pistachios.
Posted by: RetSgtRN

I can be there in a jiffy.

Posted by: Tonypete at August 25, 2024 05:10 PM (WXNFJ)

148 142 Okay Morons - please tell me if I am an asshoe.

Dear wife and I get a invite to dinner at a friend's house. We are to bring nothing. We go - I took a bottle of wine anyway.

Once we get there, drinks are poured. NOTHING is made yet for dinner. The hostess(?) asks me to cook since she knows I enjoy it. She pulls out all the ingredients for beef stroganoff and basically says "Have at it." and goes to kibitz with my wife.

I couldn't really refuse but WTF?

AITAH?
Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

Yeah, I'd have pulled my cellphone and ordered pizza and told the store that they'd be paid at the door...and stuck your "friend" with the tab...

Total a-hole move on their part...

Posted by: Nova Local at August 25, 2024 05:10 PM (exHjb)

149 I couldn't really refuse but WTF?

AITAH?
Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)
====
You were sold into slavery by Mrs. Tonypete

Posted by: San Franpsycho at August 25, 2024 05:10 PM (RIvkX)

150 On another note, I was more than a little shocked to find that Americans consume more than twice as much mayo as ketchup.

https://is.gd/eEuOVf
Posted by: Darrell Harris at August 25, 2024 04:51 PM

We're right over here, you know.

- Belgians

Posted by: RedMindBlueState at August 25, 2024 05:11 PM (stKIu)

151 We are going with chicken burgers with a south west flair. Are we surprised? No, we are not. Chicken burgers with chopped chilis in them, spiced with garlic powder, onion, cumin, ancho chili powder, salt, pepper. Topped with sautéed onions, green and red peppers (fajita veggies) on whole grain sandwich thins. Big salad on the side with vinaigrette and some brewers yeast.

Posted by: Piper at August 25, 2024 05:11 PM (p4NUW)

152 Appetizer night at the MoMe
Chamoy marinated chicken wings with pineapple/habenero salsa
Shrimp with guajillo cream dipping sauce
Lamb gyros with tzatziki and the beef option for those that don't care for lamb
Plus what ever we come up with

Posted by: Ben Had at August 25, 2024 05:11 PM (qLP0s)

153 Literally an order of magnitude more gelatin, most likely brought on by the Great Depression.
Posted by: Stephen Price Blair at August 25, 2024 04:58 PM (EXyHK)

Do you mean like Knox powdered gelatin, or some other commercial brand? Were they naming a specific brand?

Sometimes that sort of change is due to sponsorship or partnership by a company, but it might also have to do with differing technology of extraction and the reduction in price of a commodity that was seen as a luxury good. Gelatin makes a very nice mouthfeel for sauces, and it is amusing in deserts in a way that corn starch never is.
It could also be that during WWII it was to help stretch red ration points for meat and fish, and so probably a partnership with the OPA. That timing is marginal, since the OPA started regulating foods in 1942, but that might have been from an early push, recognizing what happened in WWI rationing.

Posted by: Kindltot at August 25, 2024 05:12 PM (D7oie)

154 I couldn't really refuse but WTF?

AITAH?
Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)
***

Hmmm.
That should of been made clear up front. But make the best of it and nail their liquor bar hard while cooking. A good stroganoff requires liberal amounts of liquor in the cook and about half a cup of red wine in the meat.

Posted by: Diogenes at August 25, 2024 05:12 PM (W/lyH)

155 Being able to turn liquids into solids to convince folks they had more probably does explain gelatin's rise...

Yup. One of the things I’ve noticed when testing these old recipes is that many gelatin salads basically turn one serving or maybe two servings into six.

Even further preservation over just refrigeration probably helped, too. Food doesn’t go bad as quickly when encased in a brick of jelly.

Posted by: Stephen Price Blair at August 25, 2024 05:13 PM (EXyHK)

156 73 ... "I compromise - refined sugars are greatly reduced, though not completely eliminated. Have to be realistic. No high fructose corn syrup. By the same token, no artifical sweeteners. Limit carbohydrates, limit calories, limit industrial hydrogenated fats. Increase good fiber, increase high quality animal protein."

Exactly the approach we are looking at, especially to the high fructose corn syrup and artificial sweeteners. Also, the local grocery stores have a meat area where the cattle are mostly grass fed and no added hormones and antibiotics. More expensive but we don't eat as much at our age. A six ounce steak or burger is a good portion now compared to the pound or more steaks I consumed in younger days. We are pretty frugal in many things (except books) so we can afford more expensive groceries when we want.

Posted by: JTB at August 25, 2024 05:13 PM (zudum)

157 151 We are going with chicken burgers with a south west flair. Are we surprised? No, we are not. Chicken burgers with chopped chilis in them, spiced with garlic powder, onion, cumin, ancho chili powder, salt, pepper. Topped with sautéed onions, green and red peppers (fajita veggies) on whole grain sandwich thins. Big salad on the side with vinaigrette and some brewers yeast.
Posted by: Piper at August 25, 2024 05:11 PM (p4NUW)

Sounds great! Kids are loving Mediterranean/Greek Sloppy Joes...although one kid didn't realize it was lamb and thought it was beef. I was like, hello, the name? Just announced by that kid "delicious"...

Posted by: Nova Local at August 25, 2024 05:13 PM (exHjb)

158 @142 Tonypete, you handled it properly but I would avoid socializing with those people ever again. That was rude beyond belief

Posted by: Smell the Glove at August 25, 2024 05:13 PM (mQCSa)

159 Okay Morons - please tell me if I am an asshoe.

Dear wife and I get a invite to dinner at a friend's house. We are to bring nothing. We go - I took a bottle of wine anyway.

Once we get there, drinks are poured. NOTHING is made yet for dinner. The hostess(?) asks me to cook since she knows I enjoy it. She pulls out all the ingredients for beef stroganoff and basically says "Have at it." and goes to kibitz with my wife.

I couldn't really refuse but WTF?

AITAH?
Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)
——-

That was not an invite to you for “dinner.” That was an invite to your wife for a girl-talk bullshit session. You just came along for the ride. A bit deceitful but such is the nature of women.

If you complied and they liked what you cooked, take the points.

Posted by: Elric Blade at August 25, 2024 05:14 PM (LHsLT)

160 Okay Morons - please tell me if I am an asshoe.

Dear wife and I get a invite to dinner at a friend's house. We are to bring nothing. We go - I took a bottle of wine anyway.

Once we get there, drinks are poured. NOTHING is made yet for dinner. The hostess(?) asks me to cook since she knows I enjoy it. She pulls out all the ingredients for beef stroganoff and basically says "Have at it." and goes to kibitz with my wife.

I couldn't really refuse but WTF?

AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM

I would have walked out, but then I am a dick when it comes to stuff like that.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 05:14 PM (QNSds)

161 Rumaki.

Bacon wrapped water chestnuts with chicken livers.

It's not a baby appetizer.

Breaded, fried jalapeno pepper poppers.

Perfectly cooked shrimp. Any way.

Potato skins with bacon, cheese, and lots of etc.

Posted by: no one of any consequence at August 25, 2024 05:14 PM (+H2BX)

162 Okay Morons - please tell me if I am an asshoe.

Look on the bright side:
1) You didn't pay for the ingredients $$$
2) You didn't have to clean up the mess
3) Someone appreciates your skill

Posted by: Next2Nothing at August 25, 2024 05:14 PM (tA1/w)

163 Mushroom caps stuffed with sausage, crab meat or lobster topped with a sprinkle of cheese. I've had all of the above, one could make a meal of any of them.

Posted by: IRONGRAMPA at August 25, 2024 05:14 PM (hKoQL)

164 No peaches? I just had four and put the rest of the box in the fridge. These are CO peaches which are not as good as Maryhill peaches. But they are ripe and juicy. I'll figure out what to do with them if I can't eat them fast enough.
Posted by: Notsothoreau at August 25, 2024 04:45 PM (dDSBl)
====
The mackinaw peaches are in, Jerry!

Posted by: Kramer at August 25, 2024 05:15 PM (RIvkX)

165 >>> 141 PEACHES ... We like to marinate peaches and plums overnight in a blend of orange juice, Grand Marnier, and a little sweet spice ... Next evening after dinner, we'll warm the fruit up on the grill and serve with a good-quality vanilla ice cream ... YUM!
Posted by: Kathy at August 25, 2024 05:07 PM (p69D5)

Oooh, I want to try this. I will probably use cinnamon and maybe a little ground cloves.

Posted by: Helena Handbasket at August 25, 2024 05:15 PM (FnneF)

166 C'mon man. Man up! Make the best effing Beef Stroganoff in your life. You become a legend in your own time. A hero to that woman and your wife.

Is there on charity in the world?

Posted by: no one of any consequence at August 25, 2024 05:16 PM (+H2BX)

167 Thanks for the feedback - I am still shaking my head about it.

Posted by: Tonypete at August 25, 2024 05:17 PM (WXNFJ)

168 Bacon wrapped water chestnuts with chicken livers.
====

When these appeared I knew mom and dad were having an "adult" party. Because only adults would eat that.

Posted by: Kramer at August 25, 2024 05:17 PM (RIvkX)

169 Nope. Clearly that is the many tentacles of Big Jello.
Posted by: CharlieBrown'sDildo

Go on.....

Posted by: Kurt Eichenwald at August 25, 2024 05:18 PM (DgGvY)

170 I’m late. Did you guys eat everything?

Posted by: Pete Bog at August 25, 2024 05:18 PM (iXRPy)

171 Appetizer night at the MoMe
Chamoy marinated chicken wings with pineapple/habenero salsa
Shrimp with guajillo cream dipping sauce
Lamb gyros with tzatziki and the beef option for those that don't care for lamb
Plus what ever we come up with
Posted by: Ben Had at August 25, 2024 05:11 PM

Now that sounds tasty. We'll be there!

Posted by: RedMindBlueState at August 25, 2024 05:18 PM (stKIu)

172 Fresh out the oven lasagna and garlic bread tonight for dinner.

Posted by: Thomas Bender at August 25, 2024 05:18 PM (XV/Pl)

173 My fave appetizer is-

Bacon-wrapped dates cooked in the oven to crisp the bacon then drizzle with balsamic vinegar and sprinkle with fresh milled black pepper.

Great with your preprandial cocktails.

Posted by: naturalfake at August 25, 2024 05:18 PM (eDfFs)

174 >>> 171 Appetizer night at the MoMe
Chamoy marinated chicken wings with pineapple/habenero salsa
Shrimp with guajillo cream dipping sauce
Lamb gyros with tzatziki and the beef option for those that don't care for lamb
Plus what ever we come up with
Posted by: Ben Had at August 25, 2024 05:11 PM

Now that sounds tasty. We'll be there!
Posted by: RedMindBlueState at August 25, 2024 05:18 PM (stKIu)

Drooling over here.

Posted by: Helena Handbasket at August 25, 2024 05:19 PM (FnneF)

175 I gave up canning peaches, but I have started making peach jam. I call it a "conserve" but my recipe is peeling and chopping about five pounds of dead ripe peaches, bringing them to a hard boil, adding 6-7 cups or sugar, an 1/8 cup of lemon juice, bringing back to a boil, and letting it cook to the jelly stage.
It depends on how I feel if I add pectin or not, this time I didn't and it turned out a bit runny, but last time I did add pectin and it turned out a bit runny also.

I love home made jam. I can't eat it like I was 20 anymore.

Posted by: Kindltot at August 25, 2024 05:19 PM (D7oie)

176 Do you mean like Knox powdered gelatin, or some other commercial brand? Were they naming a specific brand?

Nope. At least at this point, the refrigerator manuals I have did not cross-advertise. This particular manual measured gelatin (“gelatine”) out in teaspoons and tablespoons. The earlier 1928 manual in its few recipes measured it by packet once and tablespoons otherwise.

Posted by: Stephen Price Blair at August 25, 2024 05:19 PM (EXyHK)

177 Appetizer night at the MoMe
Chamoy marinated chicken wings with pineapple/habenero salsa
Shrimp with guajillo cream dipping sauce
Lamb gyros with tzatziki and the beef option for those that don't care for lamb
====

Con gusto!

Posted by: San Franpsycho at August 25, 2024 05:19 PM (RIvkX)

178 Bacon wrapped water chestnuts with chicken livers.
====

When these appeared I knew mom and dad were having an "adult" party. Because only adults would eat that.
Posted by: Kramer at August 25, 2024 05:17 PM (RIvkX)
***

This.
The parents loved chix livers. But they also liked okra so I'm thinking babies were switched at the hospital when I was born.

Posted by: Diogenes at August 25, 2024 05:19 PM (W/lyH)

179 hmmm ... I'm'a vote for the ones that are a chicken liver and a water chestnut wrapped in bacon ... I think they're called rumaki?

Posted by: sock_rat_eez - they have been lying to us for decades at August 25, 2024 05:19 PM (UWgy2)

180
I woulda made the meal and used every utensil in the kitchen for her to wash up. In my bachelor days I didn't wash dishes until there were no utensils left to eat from.

Then I found a young woman who took care of that for me.

Posted by: Divide by Zero at August 25, 2024 05:20 PM (RKVpM)

181 Good caviar on a good cracker. I splurge during the holidays.

Posted by: Martini Farmer at August 25, 2024 05:20 PM (Q4IgG)

182 >>> 173
==
Great with your preprandial cocktails.
Posted by: naturalfake at August 25, 2024 05:18 PM (eDfFs)

SOMEbody made pretty awesome preprandial cocktails at the TX MoMee one year...

Posted by: Helena Handbasket at August 25, 2024 05:20 PM (FnneF)

183 Appetizer night at the MoMe
Chamoy marinated chicken wings with pineapple/habenero salsa
Shrimp with guajillo cream dipping sauce
Lamb gyros with tzatziki and the beef option for those that don't care for lamb
Plus what ever we come up with
Posted by: Ben Had
---
Shrimp AND lamb?! nom nom nom...

Posted by: screaming in digital at August 25, 2024 05:21 PM (iZbyp)

184 There are 7 cuts to make the commercial for Kamala that pops up on my youtube.

weird

Posted by: rhennigantx at August 25, 2024 05:22 PM (gbOdA)

185 167 Thanks for the feedback - I am still shaking my head about it.
Posted by: Tonypete at August 25, 2024 05:17 PM (WXNFJ)

What gets me is they didn't ask if you wanted to make or even eat beef stroganoff before just assigning it to you.

Since I always have to be inspired to cook, I'd probably make salisbury steak with a mushroom gravy, just so I had agency on what I wanted (which may now gone on my dinner list this week b/c I did buy Aldi's 2 types of mushrooms yesterday)...

Posted by: Nova Local at August 25, 2024 05:22 PM (exHjb)

186 How long should I wait before mixing this can of fruit cocktail with the jell-o?

Posted by: San Franpsycho at August 25, 2024 05:22 PM (RIvkX)

187 How long should I wait before mixing this can of fruit cocktail with the jell-o?

Posted by: San Franpsycho at August 25, 2024 05:22 PM (RIvkX)

How long has it been marinating in the vodka?

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

188 How long should I wait before mixing this can of fruit cocktail with the jell-o?

When you know what time CBD is coming over, mix it a few hours earlier.

Posted by: Stephen Price Blair at August 25, 2024 05:24 PM (EXyHK)

189 My ex makes these asparagus covered in a blue cheese mixture and wrapped in bread painted with melted butter butter and then baked and cut in bite sized pieces that are unbelievably good. I have in fact made a whole meal of them more than once.

Posted by: JackStraw at August 25, 2024 05:24 PM (LkLld)

190 1970’s appetizer from my childhood : Keebler Sociable cracker (rectangular, buttery) with half a slice of bacon wrapped around it, then cooked in the oven.

Even better: q200’s version where you roll sprinkle a little brown sugar over the bacon before cooking it.

So dang good!!!

Posted by: Lizzy at August 25, 2024 05:24 PM (Pijte)

191 If not the best the most unexpected, a Scottish Squid. Perfectly breaded and deep fried. I ordered Calamari and got the “Egg “. Not bad

Posted by: javems at August 25, 2024 05:25 PM (6eT8b)

192 All of the Above. I would have:
- Assisted with with the stroganoff.
- Emptied their liquor cabinet.
- Used every pot, pan, utensil in the kitchen
- Had a great time in the kitchen
- Never socialized with that couple again

Posted by: goatexchange at August 25, 2024 05:25 PM (4hYBv)

193 Timing!

Posted by: Stephen Price Topol at August 25, 2024 05:25 PM (EXyHK)

194 The parents loved chix livers. But they also liked okra so I'm thinking babies were switched at the hospital when I was born.
Posted by: Diogenes at August 25, 2024 05:19 PM (W/lyH)

So which baby were you? The sick one or the healthy one the nurse switched?

Posted by: no one of any consequence at August 25, 2024 05:25 PM (+H2BX)

195 My jello tends to the old folks home version more than the fraternity row version...

Posted by: San Franpsycho at August 25, 2024 05:25 PM (RIvkX)

196 Sounds great! Kids are loving Mediterranean/Greek Sloppy Joes...although one kid didn't realize it was lamb and thought it was beef. I was like, hello, the name? Just announced by that kid "delicious"...
Posted by: Nova Local at August

Yay! I was just asked what was for dessert as if I serve dessert in the ordinary course of life! 😂 We have an abundance of apples. I think I may slice those up and drizzle with a sauce made from chocolate peanut butter powder and water. Completely does not go with dinner, but whatever!

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

197 196 Sounds great! Kids are loving Mediterranean/Greek Sloppy Joes...although one kid didn't realize it was lamb and thought it was beef. I was like, hello, the name? Just announced by that kid "delicious"...
Posted by: Nova Local at August

Yay! I was just asked what was for dessert as if I serve dessert in the ordinary course of life! 😂 We have an abundance of apples. I think I may slice those up and drizzle with a sauce made from chocolate peanut butter powder and water. Completely does not go with dinner, but whatever!
Posted by: Piper at August 25, 2024 05:25 PM (p4NUW)

My kids tell me that when foods don't fit, dinner is just a "buffet"

. I did see a Food Network magazine recipe of poached apples in apple cider with some fun spices...if you need another idea for the apples...

Posted by: Nova Local at August 25, 2024 05:27 PM (exHjb)

198 I couldn't really refuse but WTF?

AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

That happens to me when I visit relatives who shall remain unnamed.

No. You are definitely not the asshole.

Posted by: CharlieBrown'sDildo at August 25, 2024 05:27 PM (d9fT1)

199 Jello water years ago to help keep sick babies, toddlers hydrated. (Of course, no refrigeration needed.)

Posted by: L - If they'll do it with you, they'll do it to you, too. at August 25, 2024 05:27 PM (NFX2v)

200 Deer these last couple months come by and eat all the cucumber leaves that are on the outside of the fence, but don't touch the flowers nor the full cucumbers

Posted by: Skip at August 25, 2024 05:27 PM (fwDg9)

201 Completely does not go with dinner, but whatever!

Can’t really go wrong with apple crisp.

Posted by: Stephen Price Topol at August 25, 2024 05:28 PM (EXyHK)

202 . But they also liked okra so I'm thinking babies were switched at the hospital when I was born.
Posted by: Diogenes at August 25, 2024 05:19 PM (W/lyH)

Y’all non okra eaters are not right. Fried okra is one of the few fried foods I will never remove from my diet. I like it grilled, too, of course. But fried okra and field peas are gifts from heaven.

I tried to make a healthy version of this in the air fryer. Sometimes things just need to be left as they are.

Posted by: Piper at August 25, 2024 05:28 PM (p4NUW)

203 In Colorado, it’s Palisades peaches that are the best!!

Posted by: Lizzy at August 25, 2024 05:28 PM (Pijte)

204 IT'S FUNNY BECAUSE. I USUALLY STEW THE BEEF FOR 2 HOURS. EVERYONE WOULD BE SERIOUSLY DRUNK BEFORE DINNER WAS SERVED.

Posted by: no one of any consequence at August 25, 2024 05:28 PM (+H2BX)

205 198 I couldn't really refuse but WTF?

AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

That happens to me when I visit relatives who shall remain unnamed.

No. You are definitely not the asshole.
Posted by: CharlieBrown'sDildo at August 25, 2024 05:27 PM (d9fT1)

Relatives are family, though, so it's more forgivable.
Like when I visited my mom, she knew I'd always cook b/c she sucked at it, so she bought me a ton of nice stuff (some I'd never pay for myself) and let me open the fridge to decide what to make (she never dictated)...

Posted by: Nova Local at August 25, 2024 05:29 PM (exHjb)

206 138
What about the 10 hours you spend sitting on the toilet after eating them?

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 05:00 PM

Not 'Jersey clams. They're fine. Get up around New York City, and no thanks.

I've wiggled my toes around in the muck on a number of occasions, found a 'Jersey clam and eaten it raw. Delicious.
Posted by: Divide by Zero at August 25, 2024 05:05 PM (RKVpM)

Back when I lived in NYC, I'd always get the Clams Casino at The Palm in East Hampton. They were the best ones I've ever had, and all Clams Casino are evaluated based on those.

Posted by: jix at August 25, 2024 05:29 PM (VghtP)

207 It's not a baby appetizer

YOU'VE GOT TO EAT THE BABIES!!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 05:29 PM (PAa7I)

208 >>> 198 I couldn't really refuse but WTF?

AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

That happens to me when I visit relatives who shall remain unnamed.

No. You are definitely not the asshole.
Posted by: CharlieBrown'sDildo at August 25, 2024 05:27 PM (d9fT1)

I would be fine with something like that, if and only if I had been asked IN ADVANCE and agreed to it.

Posted by: Helena Handbasket at August 25, 2024 05:29 PM (FnneF)

209 201 Completely does not go with dinner, but whatever!

Can’t really go wrong with apple crisp.
Posted by: Stephen Price Topol at August 25, 2024 05:28 PM (EXyHK)

I agree, but we ate at a restaurant last night, and even though it was grilled fish, I can’t go crazy here. It is me we are talking about.

Posted by: Piper at August 25, 2024 05:29 PM (p4NUW)

210 I beg to differ. The peaches out of my backyard were the best. Mom said they were too fragile for shipping.

Posted by: no one of any consequence at August 25, 2024 05:30 PM (+H2BX)

211 200 Deer these last couple months come by and eat all the cucumber leaves that are on the outside of the fence, but don't touch the flowers nor the full cucumbers

Posted by: Skip at August 25, 2024 05:27 PM

They are just leaving the blossoms for the rabbits.

All those deer watched Bambi back when Disney was good.

Posted by: Pillage Idiot at August 25, 2024 05:31 PM (HlyYF)

212 How long should I wait before mixing this can of fruit cocktail with the jell-o?
Posted by: San Franpsycho

Got any Boomer-or-older friends from the upper midwest? Ask them; they'll know.

Have the temperature of your fridge and the current barometric pressure handy; they might ask.

Posted by: mikeski at August 25, 2024 05:31 PM (DgGvY)

213 > My ex makes these asparagus covered in a blue cheese mixture and wrapped in bread painted with melted butter butter and then baked and cut in bite sized pieces that are unbelievably good.
--------------
That sounds fucking awesome. Bet the piss smells wonderful. 🤣

Posted by: Martini Farmer at August 25, 2024 05:31 PM (Q4IgG)

214 Truth!

This is why we love the Bacon Wench.
Posted by: Helena Handbasket
------
I have legit burned my fingers and mouth on the bacon more than once...🤗😍

Posted by: lin-duh at August 25, 2024 05:33 PM (PZo5T)

215 My cat is laying on his side with his feets all tucked in and he looks like a mini, polka dotted seal. It’s so cute.

food related item so CBD doesn’t boot me to the moon….. brewers yeast has chromium in it which helps with the bodies use of insulin and it has b vitamins along with protein. It’s good for you. Adds a great texture to salads.

Posted by: Piper at August 25, 2024 05:34 PM (p4NUW)

216 You made me look up AITAH.

Posted by: Bertram Cabot, Jr. at August 25, 2024 05:34 PM (63Dwl)

217 Chili Colorado with pintos today. Its smelling good

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 05:35 PM (WF/xn)

218 >>That sounds fucking awesome. Bet the piss smells wonderful.

There is indeed a price to be paid but damn are they good.

Posted by: JackStraw at August 25, 2024 05:35 PM (LkLld)

219 You made me look up AITAH.

Ace Is The Absolute Hairiest.

Posted by: Stephen Price Topol at August 25, 2024 05:36 PM (EXyHK)

220 213 That sounds fucking awesome. Bet the piss smells wonderful. 🤣
Posted by: Martini Farmer at August 25, 2024 05:31 PM (Q4IgG)

Fun fact! Asparagus does not make everyone’s pee smell AND only some people can detect the smell even if it does make your pee stink.

Food trivia!

Posted by: Piper at August 25, 2024 05:36 PM (p4NUW)

221 JackStraw, any chance of the recipe?

Posted by: Ben Had at August 25, 2024 05:36 PM (qLP0s)

222 Ben Had,

Have you thought about using Tzatziki?

Posted by: Pete Bog at August 25, 2024 05:36 PM (iXRPy)

223 There is literally nothing left of dinner.

In some ways, I'm sad (nothing great for lunch tomorrow). But then again, as the spouse always says "revealed preferences" - they must have liked it a lot.

Posted by: Nova Local at August 25, 2024 05:37 PM (exHjb)

224 AITAH?

Posted by: Tonypete at August 25, 2024 05:07 PM

That's a tough one. If they weren't really good friends, eh, take a walk or order pizza like Nova Local suggested.

Or, make the dish but use as much pricey ingredients as you can and BONUS! Make the biggest fucking mess in the kitchen you possibly can. Every dish or pot, splats on the floor, the works. Then take a hike after dinner.

Or, just make the freaking meal be nice but never see them again. That was a total dick move and disrespectful as hell. On the plus side, you were Cuck of a Night!

Posted by: naturalfake at August 25, 2024 05:37 PM (eDfFs)

225 >>JackStraw, any chance of the recipe?

I've been meaning to ask for it. When I get it I will send you a copy.

Posted by: JackStraw at August 25, 2024 05:38 PM (LkLld)

226 Don't know about other stores but the Food Lion house brand version of Ritz crackers is like Ritz USED to taste and are far superior to the current version. And a lot less expensive.

Posted by: JTB at August 25, 2024 05:39 PM (zudum)

227 C'mon. Be charitable.

I

Posted by: no one of any consequence at August 25, 2024 05:39 PM (+H2BX)

228 Pete Bog, for the lamb gyros yes. The beef with basil and gorgonzola would clash with the tzatziki.

Posted by: Ben Had at August 25, 2024 05:40 PM (qLP0s)

229 My kids tell me that when foods don't fit, dinner is just a "buffet". I did see a Food Network magazine recipe of poached apples in apple cider with some fun spices...if you need another idea for the apples...
Posted by: Nova Local at August

That sounds awesome for fall. It’s 90 degrees here still, despite the onslaught of pumpkin spice everything. I will ask for the recipe during our 2 weeks of fall and winter. 😂🤣

Posted by: Piper at August 25, 2024 05:40 PM (QzINz)

230 JackStraw, I would be most appreciative.

Posted by: Ben Had at August 25, 2024 05:40 PM (qLP0s)

231 I would make Beef Stroganoff in a heartbeat if someone supplied me with all of the ingredients. LOL. Yes, I am not cleaning up.

Posted by: no one of any consequence at August 25, 2024 05:41 PM (+H2BX)

232 Upping my sammich game.

White bean pesto:
Two cans of butter beans rinsed
Garlic
Shallot
Salt, pepper
Basil, rosemary, chives and cilantro
Good olive oil.

Whir in the food processor, scrape into a dish, refrigerator overnight.

Hoagie roll
Spread pesto, then Costco rotisserie chicken
Mayo, lettuce, tomato and pickled red onions.

Damn good sammich with a glass of savignon blanc.

Posted by: nurse ratched, certified weirdo at August 25, 2024 05:43 PM (qAbWa)

233 The beef with basil and gorgonzola would clash with the tzatziki.
Posted by: Ben Had at August 25, 2024 05:40 PM (qLP0s)

Why does that need sauce? Just don’t overcook the beef.

Posted by: Pete Bog at August 25, 2024 05:44 PM (iXRPy)

234
Don't know about other stores but the Food Lion house brand version of Ritz crackers is like Ritz USED to taste and are far superior to the current version. And a lot less expensive.
Posted by: JTB

Wish we had Food Lion. Maybe some other store brands are like Ritz used to be. Ritz has almost no flavor (although I'm not a good judge with my desensitized taste buds) and they crumble before you can get them out of the package.

Posted by: Bertram Cabot, Jr. at August 25, 2024 05:45 PM (63Dwl)

235 AITAH?

Remember when CBD mentioned $1200 a bottle bourbon?

If they forced a surprise cooking job on me with no notice, I might have consumed 1/2 of their $1200 bottle.

If the stroganoff turned out poorly, then I MIGHT be the AH.

Otherwise, NO!

Posted by: Pillage Idiot at August 25, 2024 05:45 PM (HlyYF)

236 Pete Bog, making it as a wrap will be a little dry don't ya think?

Posted by: Ben Had at August 25, 2024 05:46 PM (qLP0s)

237 L&T turned a crate of peaches into jam last week. It is bueno.

Two more boxes fresh from the orchard are supposed to be arriving this week.

In February that jam is just a wonderful little bite of summer.

Posted by: Pete Bog at August 25, 2024 05:47 PM (iXRPy)

238 Hoagie roll
Spread pesto, then Costco rotisserie chicken
Mayo, lettuce, tomato and pickled red onions.

Damn good sammich with a glass of savignon blanc.
Posted by: nurse ratched, certified weirdo at August 25, 2024 05:43 PM (qAbWa)

Yup, although I'd go with a pinot gris.

Posted by: Diogenes at August 25, 2024 05:48 PM (W/lyH)

239 142 I couldn't really refuse but WTF?

AITAH?
Posted by: Tonypete at August 25, 2024 05:07 PM (WXNFJ)

Did you let her know your hourly rate before starting?

Unless it is a barbecue, the hosts should have the meal a good ways toward ready bu the time the guests arrive. Good thing it wasn't Thanksgiving, where the main course might take another 4 hours to be ready.

(Based on the lead up, I thought you were going to complain that they did not serve the wine you brought with the meal, I which case you would have been the AH.)

Posted by: tankdemon at August 25, 2024 05:48 PM (R256O)

240 nurse, saved and thank you.

Posted by: Ben Had at August 25, 2024 05:49 PM (qLP0s)

241 Son-in-law doing his California style Tri-Tip on the grill. I'm doing gin and tonics.

I see no issues for the foreseeable future.

Posted by: Martini Farmer at August 25, 2024 05:50 PM (Q4IgG)

242
I had some leftover Hatch Chilis and i suppose I could've frozen them, but instead-

I made a kind of Swiss Steak with them and man, did that turn out good!

I'm kind of ambivalent about hatch chili cuz here in Texas we get all kinds.

But, that was really great. A plate licker as it were.

So, now I've got a once a year addition to the rotation.

Posted by: naturalfake at August 25, 2024 05:51 PM (eDfFs)

243 What is "California style"?

Posted by: Pillage Idiot at August 25, 2024 05:51 PM (HlyYF)

244 What is "California style"?
Posted by: Pillage Idiot at August 25, 2024 05:51 PM (HlyYF)

$20. You bring the wine.

Posted by: Diogenes at August 25, 2024 05:52 PM (W/lyH)

245 Tossing the warm juicy beef with the Gorgonzola will create a little sauce like consistency.

Properly seasoned or better yet marinated meat like that would be delicious. Or toss it with arugula or warm Napa cabbage and a little vinegar and make a salad instead of a wrap.

I know it’s “appetizer” night but that would be damn good eating. Wish I could be there.

Posted by: Pete Bog at August 25, 2024 05:52 PM (iXRPy)

246 What is "California style"?
Posted by: Pillage Idiot

Even after being cooked and consumed, the cow will vote Democrat.

Posted by: mikeski at August 25, 2024 05:52 PM (DgGvY)

247 What is "California style"?
Posted by: Pillage Idiot at August 25, 2024 05:51 PM (HlyYF)

You cover everything in guacamole and sour cream while cooking in your Speedo and punctuating breaks with a little free-style twerking.

Posted by: naturalfake at August 25, 2024 05:54 PM (eDfFs)

248 California Style tri tip is marinated in soy garlic onions and a lot of salt til it turns black.

In my experience it’s either great or awful. No in between.

Posted by: Pete Bog at August 25, 2024 05:54 PM (iXRPy)

249 Lemme see if I can remember this one:

Peel six cloves of garlic and cross slice them into sixths or eighths. Fry them in about a cup of oil (deep pot works best). When just turned brown, scoop them into a mortar filled with a teaspoon each of oregano, basil and rosemary (dried). Mash the garlic and herbs into a paste.

Slice a block of monterey jack (I've used pepper jack with good results) about 1" thick. Dredge slices in seasoned flour, then spread your garlic mixture on every other slice. Top with the unadorned cheese slice, then pass this sandwich through an egg wash and seasoned bread bread crumbs. Fry these in the oil from above to a golden brown. Should be able to do 3-5 at a time. Drain on a paper towel and serve. Be sure to tell your guests that the first one is free...

Posted by: Joe Kidd at August 25, 2024 05:55 PM (t7Bqe)

250 Just back from London. They are serious about their chips in a way I did not understand before the trip. The duck fat triple-cooked ones at the Devonshire were the best, just unbelievably good, crunchy outside, soft inside. I've ordered Heston Blumenthal At Home and plan to try to duplicate them. I know the recipe can be found online, but I also hit one of his restaurants on the trip, and I want all I can get.

One of my goals was to find the perfect steak and kidney pie, and I found it. I also found great ale, but that's a pretty simple quest in London. Like the protagonist of JK Rowling's detective novel series, I really enjoyed Doom Bar, a Cornish ale.

Posted by: Splunge at August 25, 2024 05:55 PM (hmKaK)

251 What is "California style"

Dry rub, cooked over coastal oak. Med rare. Usually served with garlic bread, green salad and beans

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 05:56 PM (WF/xn)

252 I feel like I just landed a role in a sit-com as the Idiot straight man.

Obviously, they were typecasting.

Posted by: Pillage Idiot at August 25, 2024 05:57 PM (HlyYF)

253 > What is "California style"?
-----
A mix of traditional "steak seasonings" and a bit of Mexican influence. Cumin is one spice. I see some seeds* in there too... but I'm so disinterested I can care less.

Someone else is cooking... that's all that matters.

* Probably hemp seeds IWTG

Posted by: Martini Farmer at August 25, 2024 05:58 PM (Q4IgG)

254 It's really called Santa Maria style. Done right it is amazing.

The soy, onion garlic one is also great

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 05:59 PM (WF/xn)

255 Someone else is cooking... that's all that matters.

Posted by: Martini Farmer at August 25, 2024 05:58 PM

That does pair nicely with drinking gin and tonics!

Posted by: Pillage Idiot at August 25, 2024 05:59 PM (HlyYF)

256 Santa Maria tri tip is almost a religion here.

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:01 PM (WF/xn)

257 Oh... and "tri-tip" is not a typical cut for you easterners.

Or me... here in KY.

It gets it's name from the triangular cut of beef from the bottom sirloin subprimal cut. It's really pretty good if done right.

Posted by: Martini Farmer at August 25, 2024 06:02 PM (Q4IgG)

258 One of my goals was to find the perfect steak and kidney pie, and I found it.

That was one of my goals while in Old Blighty a year ago.

And i found it. I figured if anyone could make a good one it would be found there.

On the downside, if you order a steak and kidney pie in the US, you usually wind up with something that tastes like the chef took a big ole whiz on a Swanson's Beef Pot Pie. Not appetizing as it were.

Posted by: naturalfake at August 25, 2024 06:02 PM (eDfFs)

259 119 Had me with prosciutto and pesto. Lost me with mayo.
Posted by: Elric Blade at August 25, 2024 04:44 PM (LHsLT)

I love mayo. Hellmann's especially.

Posted by: Darrell Harris at August 25, 2024 04:51 PM (0CU3H)

———

‘White She-Devil got to me too. Worth it! [Shrugs]”

— Undercover Brother
Posted by: Elric Blade at August 25, 2024 04:56 PM (LHsLT)

I've waxed poetic over Undercover Brother before - it is a MUCH better movie than Austin Powers. I fit that Smart Brother stereotype to a T.

Posted by: Darrell Harris at August 25, 2024 06:03 PM (0CU3H)

260 Oh... and "tri-tip" is not a typical cut for you easterners.

Or me... here in KY.

It gets it's name from the triangular cut of beef from the bottom sirloin subprimal cut. It's really pretty good if done right.

Posted by: Martini Farmer at August 25, 2024 06:02 PM

It's all over here in NE Texas. It gets used alot in stuff like tacos and burritos, sliced up thin, chopped and fried with spices and peppers.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:03 PM (QNSds)

261 258 On the downside, if you order a steak and kidney pie in the US, you usually wind up with something that tastes like the chef took a big ole whiz on a Swanson's Beef Pot Pie. Not appetizing as it were.
Posted by: naturalfake at August 25, 2024 06:02 PM (eDfFs)

Now there's an image to forget as quickly as humanly possible.

Posted by: Splunge at August 25, 2024 06:04 PM (hmKaK)

262 I think if you want a Scottish Egg you need to get a runny yolk--definitely a problem with timing. So some research is needed to establish if an egg can be frozen raw and come out edible. I bet you can. Over the next couple weeks, we will find out how do this.

Posted by: IRONGRAMPA at August 25, 2024 06:05 PM (hKoQL)

263 If you get fish and chips in the UK, what is the most common fish species?

Posted by: Pillage Idiot at August 25, 2024 06:05 PM (HlyYF)

264
It's all over here in NE Texas. It gets used alot in stuff like tacos and burritos, sliced up thin, chopped and fried with spices and peppers.
Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:03 PM (QNSds)

I am using one today to make chili Colorado. The popularity has driven the price up. It used to be an unknown cheaper cut. It's one of my faves

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:06 PM (WF/xn)

265 263 If you get fish and chips in the UK, what is the most common fish species?
Posted by: Pillage Idiot at August 25, 2024 06:05 PM (HlyYF)

It'd be either cod or haddock, not sure which. I like the haddock.

Posted by: Splunge at August 25, 2024 06:06 PM (hmKaK)

266 On the downside, if you order a steak and kidney pie in the US, you usually wind up with something that tastes like the chef took a big ole whiz on a Swanson's Beef Pot Pie.

Posted by: naturalfake at August 25, 2024 06:02 PM (eDfFs)

I manage that risk by never ordering Steak & Kidney Pie in the United States...or anywhere else for that matter.

There's a reason why most kidney dishes taste like piss.

Posted by: CharlieBrown'sDildo at August 25, 2024 06:06 PM (d9fT1)

267 If you get fish and chips in the UK, what is the most common fish species?
Posted by: Pillage Idiot at August 25, 2024 06:05 PM (HlyYF)

Should be cod

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:06 PM (WF/xn)

268 Should be cod

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:06 PM (WF/xn)

They use haddock also, but I think you are correct...cod is most common.

Posted by: CharlieBrown'sDildo at August 25, 2024 06:09 PM (d9fT1)

269 chili Colorado.

That's the one with carrots, right?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:10 PM (PAa7I)

270 There is a drive to "eat only three ingredients" but that leaves out things like bouillabaisse and clam chowder.
Posted by: Kindltot at August 25, 2024 04:41 PM (D7oie)

There is? That seems unnecessary spartan to me. What's the supposed benefit?

*if only I had a machine, where I could find out anything I wanted to know...

Posted by: Dash my lace wigs! at August 25, 2024 06:11 PM (OX9vb)

271 They use haddock also, but I think you are correct...cod is most common.
Posted by: CharlieBrown'sDildo at August 25, 2024 06:09 PM (d9fT1)

Probably very similar. I don't eat it much anymore for health reasons but i love it drowned in malt vinegar!

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:11 PM (WF/xn)

272 We had box lunches at a work function (before I retired) and they came with mayo. Somehow one coworker in my group of 8 made an "Undercover Brother" joke. The two of us burst into hysterical laughter--and everyone else looked at us like we were nuts.

Philistines.

Posted by: Art Rondelet of Malmsey at August 25, 2024 06:12 PM (FEVMW)

273 That's the one with carrots, right?
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:10 PM (PAa7I)

Carrots are for Garrets

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:13 PM (WF/xn)

274
Cod and haddock are kinda incestuous cousins. Cod are much larger, but taste-wise, almost indistinguishable.

Posted by: Divide by Zero at August 25, 2024 06:13 PM (RKVpM)

275 chili Colorado.

That's the one with carrots, right?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:10 PM

Sliced or chopped carrots?

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:14 PM (QNSds)

276 Cod and haddock are kinda incestuous cousins. Cod are much larger, but taste-wise, almost indistinguishable.
Posted by: Divide by Zero at August 25, 2024 06:13 PM (RKVpM)

Cod you explain more ?

Posted by: Hatari Somewhere on Ventura Highway at August 25, 2024 06:14 PM (WF/xn)

277 Thanks.

Cod and haddock are both from the same family, so should be mostly similar.

I am working on the best freshwater option for our fish frys.

Walleye is awesome, but I am too far south for catching many of those.

Did stripers, which is an oilier fish, and the non-fish enthusiasts ate that right up.

Posted by: Pillage Idiot at August 25, 2024 06:15 PM (HlyYF)

278 WRT AITAH: First of all, I would have informed the entitled princess that beef stroganoff takes hours to prepare, and is best served the next day. Next, send the "girls" to the local supermarket for a couple pounds of 90/10 ground sirloin, and some canned mushrooms. While their gone, hit the liquor cabinet and check the kitchen to see if they'll need to go back because, "so yeah, I'm making meatloaf, and how could you not have onions? Oh, and get a bottle of good sherry. Really kicks up the mushroom gravy..."

The whole point of the AITAH exercise is to create the scenario whereby the response is always a chest-pounding, YES!!

Posted by: Joe Kidd at August 25, 2024 06:16 PM (t7Bqe)

279 276 Cod and haddock are kinda incestuous cousins. Cod are much larger, but taste-wise, almost indistinguishable.
Posted by: Divide by Zero at August 25, 2024 06:13 PM (RKVpM)

Cod you explain more ?
Posted by: Hatari Somewhere on

We are fin ished.

Posted by: Piper at August 25, 2024 06:16 PM (QzINz)

280 Hey, All!

Posted by: Bulgaroctonus at August 25, 2024 06:16 PM (v6JzV)

281 Buchanan arms in Burbank had good steak and kidney pie.
Of course they are out of business now.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:16 PM (PAa7I)

282 I watch a YouTube series on Band of Brothers, one of the guys got a bottle of cognac from Adolf hideaway, years later broke it open at I think his son's ceremony, found out it was worth $10G

Posted by: Skip at August 25, 2024 06:17 PM (fwDg9)

283
If you go someplace for a 'fish sandwich' you're probably getting haddock. If you're ordering 'fish and chips' you're probably getting cod.

Close your eyes, they taste exactly the same. More fun to catch a big cod, then a haddock half the size.

Posted by: Divide by Zero at August 25, 2024 06:18 PM (RKVpM)

284 Lorena Bobbit cut up a fish once.

It was thereafter known as a haddick.

Posted by: Bulgaroctonus at August 25, 2024 06:20 PM (v6JzV)

285 I love mayo. Hellmann's especially.

Dukes. Just sayin'

Posted by: no one of any consequence at August 25, 2024 06:22 PM (+H2BX)

286 @277 Bluegills (Sunnies, specks,pumpkinseeds perch etc.) are most commonly used, they're easily caught, a perfect kid's fish to catch btw.

Posted by: IRONGRAMPA at August 25, 2024 06:22 PM (hKoQL)

287 Duke’s is the only mayonnaise.

Posted by: Bulgaroctonus at August 25, 2024 06:22 PM (v6JzV)

288 If you get fish and chips in the UK, what is the most common fish species?
Posted by: Pillage Idiot
------

Dunno, but in Massachusetts it would likely be Scrod.

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:23 PM (XeU6L)

289
Did stripers, which is an oilier fish, and the non-fish enthusiasts ate that right up.

Posted by: Pillage Idiot at August 25, 2024 06:15 PM

To me, stripers are the best fish to catch and cook. Prohibitively expensive in my area. Can't say oily.

One of the finest Philly restaurants (which I never visited) was called 'Striped Bass'.

Although I think I've heard CDB did a 'dine and dash' out of the place. Probably urban legend.

Posted by: Divide by Zero at August 25, 2024 06:23 PM (RKVpM)

290 Duke’s is the only mayonnaise.
Posted by: Bulgaroctonus
-----

[fistbump]

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:23 PM (XeU6L)

291 Thinking about freezing raw eggs. A shortcut to consider is cracking the eggs into an ice cube tray, then freezing. Saves you the whole peeling mess. ..

Posted by: Joe Kidd at August 25, 2024 06:24 PM (t7Bqe)

292 Yeah, the whole soft boiling eggs is a pain in the ass. I put vinegar in the water. Pull them out in time. Cool them off. Try to peel off the shell. Sometimes it works, sometimes it doesn't.

Poaching them sounds ideal.

Posted by: no one of any consequence at August 25, 2024 06:27 PM (+H2BX)

293 286 @277 Bluegills (Sunnies, specks,pumpkinseeds perch etc.) are most commonly used, they're easily caught, a perfect kid's fish to catch btw.

Posted by: IRONGRAMPA at August 25, 2024 06:22 PM

Thanks IRONG!

Our bluegill here are too small to fillet efficiently. But they sure are tasty.

Might have to see how quickly I can gut and skin the little ones and cook them bone in?

Posted by: Pillage Idiot at August 25, 2024 06:28 PM (HlyYF)

294 Had some great meals this birthday weekend.
Yesterday one of my brothers took me to a Mexican place that we frequent because the food is that good!

And I just got back from another brothers house where they made mussels with the liquor from the mussels added to garlic, butter and white wine.
They also made a tomato pie for the first time. Tasted good but they are going to tweek it as it was very watery.
One of my nephews then spatchcocked a chicken, brined it, seasoned it and then put it in a smoker.
OMG, it was friggin delicious!!!!

So, I do not think I will be eating much tomorrow.

Posted by: Scuba_Dude at August 25, 2024 06:28 PM (0XVad)

295 If you put the cupcakes on the roof before you make the bed will they still glow in the dark?

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:28 PM (QNSds)

296 To me, stripers are the best fish to catch and cook. Prohibitively expensive in my area. Can't say oily.

One of the finest Philly restaurants (which I never visited) was called 'Striped Bass'.

Posted by: Divide by Zero at August 25, 2024 06:23 PM

After attending the TXMoMe, run up to Lake Texoma. You can easily catch your limit of some tasty Striped Bass there!

Posted by: Pillage Idiot at August 25, 2024 06:30 PM (HlyYF)

297
130 I’m no fan of peaches either. But peach schnapps is great addition to many cocktail recipes. If you’re looking to impress the ladies with your bar skills, learn some peach schnapps drinks (sex on the beach, etc).
Posted by: Elric Blade at August 25, 2024 05:01 PM (LHsLT)

-------------------------------------

Peach schnapps! Ha! the last time I had that was when I was about 11 or 12. My buddy's parents went out for the night and he had a sleepover. That was the only thing in the liquor cabinet that looked good to our little pea brains. "Peach? We like peaches so that must be good!"

And, we knew that adults drank mixed drinks, and we knew that as kids we liked Pepsi (it was a treat though), so you can see where this is going? Pepsi mixed with peach schnapps.

Ugh...I felt so bad I laid down on my belly and didn't want to move. Then I had to throw up so my buddies brought over a bowl and stuck it under by face. I lifted my head up just enough to chuck in the bowl. Not projectile, just...oozing out.

Posted by: haffhowershower at August 25, 2024 06:32 PM (NMT5x)

298 Just finished some pan seared chicken topped with oyster and portobello mushrooms sautéed with onions and garlic and finished with a healthy dash or more of Madeira.

*Buuuurrrrp*

Posted by: CrotchetyOldJarhead at August 25, 2024 06:32 PM (3Ope8)

299 A shortcut to consider is cracking the eggs into an ice cube tray, then freezing. Saves you the whole peeling mess. ..

Posted by: Joe Kidd at August 25, 2024 06:24 PM (t7Bqe)

That's a good idea.

But what will the Pub Food Gods say about cubic Scotch Eggs?

Posted by: CharlieBrown'sDildo at August 25, 2024 06:32 PM (d9fT1)

300 One of my nephews then spatchcocked a chicken, brined it, seasoned it and then put it in a smoker.

Read that as spatchcocked a kitten.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:33 PM (PAa7I)

301 The egg talk reminds me. I once asked a retaurant owner how it was that salads were always topped with consistantly sized egg slices. He took me back into the kitchen and showed me this:

https://cl.gy/NMSxp

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:33 PM (XeU6L)

302 Okay folks...I have a house full of people, and they are demanding drinks and dinner.

Thanks for reading and commenting!

Cheers!

[Yes, I am having an Old Fashioned]

Posted by: CharlieBrown'sDildo at August 25, 2024 06:33 PM (d9fT1)

303 (bluegill)... they're easily caught, a perfect kid's fish to catch btw.

Posted by: IRONGRAMPA at August 25, 2024 06:22 PM
--------

Great memories taking the rugrats to a boat ramp with can of corn and their cane poles. Prolly caught the same bluegill 20 times. Good times.

Posted by: olddog in mo at August 25, 2024 06:34 PM (zty+M)

304 300 Read that as spatchcocked a kitten.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:33 PM

You can pretty much spatchcock anything, right CBD?

Posted by: Scuba_Dude at August 25, 2024 06:34 PM (0XVad)

305 But what will the Pub Food Gods say about cubic Scotch Eggs?
Posted by: CharlieBrown'sDildo
----------

“Cut that oot you, that’s giein me the boak.”

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:35 PM (XeU6L)

306 You haven't lived until you have been frog gigging and cooked them over an open fire.

Posted by: Ben Had at August 25, 2024 06:35 PM (qLP0s)

307 291 Yep, I want to find a hollow plastic egg to keep the egg shape and freeze that. Also find the best way to build the sausage cover. Probably covering the egg while frozen then letting it thaw in the fridge would work best.

Posted by: IRONGRAMPA at August 25, 2024 06:36 PM (hKoQL)

308 All these fancy meals and I'm having a tuna salad sandwich. I feel inadequate somehow.

Posted by: Tuna at August 25, 2024 06:36 PM (oaGWv)

309 Read that as spatchcocked a kitten.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:33 PM

You should probably avoid the Pet Thread!

Posted by: Pillage Idiot at August 25, 2024 06:36 PM (HlyYF)

310 felt so bad

In many ways this is also the story of Grand Marnier.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at August 25, 2024 06:37 PM (PAa7I)

311 Great memories taking the rugrats to a boat ramp with can of corn and their cane poles. Prolly caught the same bluegill 20 times. Good times.
Posted by: olddog
----

The record setting bass in our lake was caught by a kid who's grandmother had brought him down to fish with a plastic Kmart rod/reel, and corn.

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:37 PM (XeU6L)

312
After attending the TXMoMe, run up to Lake Texoma. You can easily catch your limit of some tasty Striped Bass there!

Posted by: Pillage Idiot at August 25, 2024 06:30 PM

It's kinda amazing a salt water species survives in fresh water. But they do and I wish the Pennsylvania fish and game people would introduce them.

The only time I ever saw my Dad get emotional, he was in a 'Jersey inlet with a foot long eel on his line, boat rod bent in half with probably at least a fifty pound striper on the other end.

The line snapped.

Posted by: Divide by Zero at August 25, 2024 06:37 PM (RKVpM)

313 Okay folks...I have a house full of people, and they are demanding drinks and dinner.

Posted by: CharlieBrown'sDildo at August 25, 2024 06:33 PM (d9fT1)
----------

Pull out the raw ingredients, buttonhole one of the guests and tell him he's the chef du jour, and come back here. It's the latest thing in dinner parties, I've heard.

Posted by: bluebell at August 25, 2024 06:37 PM (bS+DD)

314 306 Posted by: Ben Had at August 25, 2024 06:35 PM

For me it was taking home a lobster and mussels I harvested off a ship wreck after a dive and my SIL cooking it up. One of the best meals in my life.

Posted by: Scuba_Dude at August 25, 2024 06:38 PM (0XVad)

315 302 Okay folks...I have a house full of people, and they are demanding drinks and dinner.

Thanks for reading and commenting!

Cheers!

[Yes, I am having an Old Fashioned]

Posted by: CharlieBrown'sDildo at August 25, 2024 06:33 PM

Wait, you're not going to demand that someone else does the cooking?

[Thanks for the Food Thread, and have a good evening CBD!]

Posted by: Pillage Idiot at August 25, 2024 06:38 PM (HlyYF)

316 I like jalapeño poppers, but not the stoopid fried stuff…baked peppers with cream cheese and perfectly cooked thick bacon. Then a spiced sprinkle…
I hear angels sing then.

Posted by: Mudshark at August 25, 2024 06:38 PM (vrll+)

317 Yep, I want to find a hollow plastic egg to keep the egg shape and freeze that. Also find the best way to build the sausage cover. Probably covering the egg while frozen then letting it thaw in the fridge would work best.
Posted by: IRONGRAMPA at August 25, 2024 06:36 PM (hKoQL)
-------

There will be plenty of those plastic eggs in the stores at Easter time . . .

Posted by: bluebell at August 25, 2024 06:38 PM (bS+DD)

318 Damn good sammich with a glass of savignon blanc.
Posted by: nurse ratched, certified weirdo at August 25, 2024 05:43

Now that sounds like a good sammich.

Sitting here on deck, overlooking your neck of Seattle. The RMBS Mom says thanks for ordering such a fine day for sailing.

Posted by: RedMindBlueState at August 25, 2024 06:39 PM (stKIu)

319 bluebell, thank you for the pesto/ mayo suggestion
I will give it a trial run.

Posted by: Ben Had at August 25, 2024 06:39 PM (qLP0s)

320 308 Posted by: Tuna at August 25, 2024 06:36 PM

A little mayo, mustard and dill and you will be right as rain!!

Posted by: Scuba_Dude at August 25, 2024 06:39 PM (0XVad)

321 I hope it works, Ben Had!

Posted by: bluebell at August 25, 2024 06:40 PM (bS+DD)

322 Yep, I want to find a hollow plastic egg to keep the egg shape and freeze that.
------

Evokes memory of Silly Putty package.

Posted by: Mike Hammer, etc., etc. at August 25, 2024 06:40 PM (XeU6L)

323 Okay folks...I have a house full of people, and they are demanding drinks and dinner.
---------
Fuck that.

I want an invitation.

Posted by: Martini Farmer at August 25, 2024 06:40 PM (Q4IgG)

324 The only time I ever saw my Dad get emotional, he was in a 'Jersey inlet with a foot long eel on his line, boat rod bent in half with probably at least a fifty pound striper on the other end.

The line snapped.

Posted by: Divide by Zero at August 25, 2024 06:37 PM

Two ways to make a grown man Moron cry.

Read a story about some true heroism like a Silver Star citation, or break off a 50# striper.

Posted by: Pillage Idiot at August 25, 2024 06:42 PM (HlyYF)

325 Bon voyage RMBS and Mom!

Posted by: screaming in digital at August 25, 2024 06:42 PM (iZbyp)

326 RMBS, hope you and your mom have a great trip!

Posted by: bluebell at August 25, 2024 06:43 PM (bS+DD)

327 Best heart memory I have is cooking in a kitchen with CBD and Pete Bkg.

Posted by: Ben Had at August 25, 2024 06:43 PM (qLP0s)

328 Vanilla yogurt malt from Braum’s for supper. Health food, baby!

Posted by: Eromero at August 25, 2024 06:43 PM (LHPAg)

329 Bon voyage RMBS and Mom!
Posted by: screaming in digital at August 25, 2024 06:42 PM

*Forrest Gump wave*

Thanks!

Posted by: RedMindBlueState at August 25, 2024 06:44 PM (stKIu)

330 For me it was taking home a lobster and mussels I harvested off a ship wreck after a dive and my SIL cooking it up. One of the best meals in my life.

Posted by: Scuba_Dude at August 25, 2024 06:38 PM

I think that might be the first Scuba Dude story I recall that actually involved SCUBA gear!

(And yes, anything you catch yourself ALWAYS tastes better!)

Posted by: Pillage Idiot at August 25, 2024 06:44 PM (HlyYF)

331 Dinner's ready. Mom has pronounced it "good." This is a rare occurrence....

Posted by: screaming in digital at August 25, 2024 06:44 PM (iZbyp)

332 RMBS, hope you and your mom have a great trip!
Posted by: bluebell at August 25, 2024 06:43 PM

Thanks, bluebell!

Posted by: RedMindBlueState at August 25, 2024 06:45 PM (stKIu)

333 There's a white piece of fiber that has to be removed on kidneys, before cooking. We used to get those and beef heart back in the 70s in CA.

Posted by: Notsothoreau at August 25, 2024 06:45 PM (dDSBl)

334 You can pretty much spatchcock anything, right CBD?
Posted by: Scuba_Dude

If it's an invertebrate, I think you have to say "butterflied," not "spatchcocked."

Posted by: mikeski at August 25, 2024 06:45 PM (DgGvY)

335 317 Yep, I want to find a hollow plastic egg to keep the egg shape and freeze that. Also find the best way to build the sausage cover. Probably covering the egg while frozen then letting it thaw in the fridge would work best.
Posted by: IRONGRAMPA at August 25, 2024 06:36 PM (hKoQL)
-------

There will be plenty of those plastic eggs in the stores at Easter time . . .
Posted by: bluebell at August 25, 2024 06:38 PM (bS+DD)

There you go! Might want to coat the inside of those with some bacon grease...because bacon grease

Posted by: Joe Kidd at August 25, 2024 06:46 PM (t7Bqe)

336 Sitting here on deck, overlooking your neck of Seattle. The RMBS Mom says thanks for ordering such a fine day for sailing.

Posted by: RedMindBlueState at August 25, 2024 06:39 PM

Blue Angels were supposed to perform here today, but we had nasty thunderstorms most of the day.

I wanted just a sliver of your good weather!

Posted by: Pillage Idiot at August 25, 2024 06:46 PM (HlyYF)

337 >>(And yes, anything you catch yourself ALWAYS tastes better!)

Indeed.

Posted by: JackStraw at August 25, 2024 06:47 PM (LkLld)

338 After attending the TXMoMe, run up to Lake Texoma. You can easily catch your limit of some tasty Striped Bass there!

Posted by: Pillage Idiot at August 25, 2024 06:30 PM

It's kinda amazing a salt water species survives in fresh water. But they do and I wish the Pennsylvania fish and game people would introduce them.

The only time I ever saw my Dad get emotional, he was in a 'Jersey inlet with a foot long eel on his line, boat rod bent in half with probably at least a fifty pound striper on the other end.

The line snapped.

Posted by: Divide by Zero at August 25, 2024 06:37 PM

They were going to introduce stripers into the new bois d' arc lake that just got filled and built here in Fannin County Texas just east of Texoma. But for whatever reason at the last minute the builders/owners of the lake decided they would not keep a constant flow of water running over the dam which will not provide a current that stripers require to live and breed.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:47 PM (QNSds)

339 I don't gut my panfish. Just make a 45 degree cut behind the gill slit, blade facing toward the front, then cut just beside the spine all the way to the tail. Then filet the slab of meat right down to the tail, flip meat side up, and filet the remainder from the skin. You will find several fine bones in your filet, they come right out.

Posted by: IRONGRAMPA at August 25, 2024 06:50 PM (hKoQL)

340 A little mayo, mustard and dill and you will be right as rain!!
Posted by: Scuba_Dude

Sounds good but just pickle relish and Miracle Whip tonight. Wanted something quick and easy.
Just got back from visiting my pup at his board and train home. He's just fine but I miss the little guy something terrible. Feeling a little down.

Posted by: Tuna at August 25, 2024 06:52 PM (oaGWv)

341 Hey, Screaming in Digital!

Posted by: Bulgaroctonus at August 25, 2024 06:52 PM (v6JzV)

342 They were going to introduce stripers into the new bois d' arc lake that just got filled and built here in Fannin County Texas just east of Texoma. But for whatever reason at the last minute the builders/owners of the lake decided they would not keep a constant flow of water running over the dam which will not provide a current that stripers require to live and breed.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 06:47 PM

Hopefully, they will add hybrid striped bass.

They are not able to reproduce, but grow very quickly, and even thrive in ponds as small as 1/2 acre in OK and TX.

They can even be trained to eat commercial pellets - which will really grow them quickly.

They are also great fighters. So good, that if you catch them in August after a long fight, they might not recover when released.

Posted by: Pillage Idiot at August 25, 2024 06:53 PM (HlyYF)

343
Having a post dinner slice of New York style cheesecake. On a tiny plate with a tiny fork. A tiny slice.

So good, so many calories.

I hope 'Bobby' fixes this obesity problem so I can have a much larger slice.

/ Just kidding, I think his heart is in the right place. I really, really like the folks on 'our side' this time around.

Posted by: Divide by Zero at August 25, 2024 06:53 PM (RKVpM)

344 Thank everyone for the neat suggestions, this ought to be fun experimenting with since I can eat my mistakes.

Posted by: IRONGRAMPA at August 25, 2024 06:53 PM (hKoQL)

345 At the Minnesota State Fair you can buy Never Walz Corndogs and they're selling like hotcakes!

https://is.gd/f0qPlc

Posted by: Anonosaurus Wrecks, Covfefe Today, Covfefe Tomorrow, Covfefe Forever! at August 25, 2024 06:53 PM (L/fGl)

346 Yo, B!

Posted by: screaming in digital at August 25, 2024 06:54 PM (iZbyp)

347 Stripers are the ribeye steak of the sea. Baked, broiled, or grilled - I even had striped bass sushi in New Jersey once - hands down, nothing better...

Posted by: Joe Kidd at August 25, 2024 06:56 PM (t7Bqe)

348 What's this about strippers?

Posted by: Weasel at August 25, 2024 06:57 PM (RG6z4)

349 339 I don't gut my panfish. Just make a 45 degree cut behind the gill slit, blade facing toward the front, then cut just beside the spine all the way to the tail. Then filet the slab of meat right down to the tail, flip meat side up, and filet the remainder from the skin. You will find several fine bones in your filet, they come right out.

Posted by: IRONGRAMPA at August 25, 2024 06:50 PM

That is exactly how I do Largemouth bass, but with the electric knife so I can zip through the rib bones. I do come back with my small knife and trim out those few ribs.

It is much easier for me to get kids to eat fresh fish when I give the Dad "no bones" guarantee.

Posted by: Pillage Idiot at August 25, 2024 06:58 PM (HlyYF)

350 348 What's this about strippers?

Posted by: Weasel at August 25, 2024 06:57 PM

Calm down there bucky, Stripers not strippers.

Posted by: Scuba_Dude at August 25, 2024 06:58 PM (0XVad)

351 348 What's this about strippers?

Posted by: Weasel at August 25, 2024 06:57 PM

And THIS is exactly why CBD tries to get Weasel to stick to the Gun Thread!

Posted by: Pillage Idiot at August 25, 2024 07:00 PM (HlyYF)

352 >>Stripers are the ribeye steak of the sea. Baked, broiled, or grilled - I even had striped bass sushi in New Jersey once - hands down, nothing better...

I've caught more stripers than I can count but only eaten one. It doesn't do it for me.

Posted by: JackStraw at August 25, 2024 07:00 PM (LkLld)

353 Nood. Gun Thread up.

Posted by: Pillage Idiot at August 25, 2024 07:01 PM (HlyYF)

354 Trout is my only fresh water fish of choice.

Posted by: Ben Had at August 25, 2024 07:01 PM (qLP0s)

355 I've caught more stripers than I can count but only eaten one. It doesn't do it for me.

Posted by: JackStraw at August 25, 2024 07:00 PM

There is a little strip of dark red meat in the fillet, right adjacent to their lateral line.

Next time you catch some, try trimming out the red meat and eat the rest of the fillet.

I predict you will enjoy them much more then.

Posted by: Pillage Idiot at August 25, 2024 07:03 PM (HlyYF)

356 @ 345, LOL!

Thanks, needed a good laugh!

Posted by: sock_rat_eez - they have been lying to us for decades at August 25, 2024 07:04 PM (UWgy2)

357 >>There is a little strip of dark red meat in the fillet, right adjacent to their lateral line.

>>Next time you catch some, try trimming out the red meat and eat the rest of the fillet.

>>I predict you will enjoy them much more then.

Heading out for a week of fishing Labor Day week. Might give it a try. Thanks.

Posted by: JackStraw at August 25, 2024 07:04 PM (LkLld)

358 There is a little strip of dark red meat in the fillet, right adjacent to their lateral line.

>>Next time you catch some, try trimming out the red meat and eat the rest of the fillet.

>>I predict you will enjoy them much more then.

Heading out for a week of fishing Labor Day week. Might give it a try. Thanks.

Posted by: JackStraw at August 25, 2024 07:04 PM

Or brine the fillets overnight. That works for me.

Posted by: Mister Scott (Formerly GWS) at August 25, 2024 07:06 PM (QNSds)

359 "Bacon wrapped stuffed jalapeños."

Oh god...

Posted by: pawn at August 25, 2024 07:12 PM (QB+5g)

360 My sons' favorite appetizer:
Bacon Wrapped Kielbasa with Brown Sugar Glaze

What could be better than pork wrapped in pork? Seriously, these things are awesome and addictive.

Posted by: IrishEi at August 25, 2024 07:14 PM (3ImbR)

361 Had good spicy shrimp tacos snd son had raw oysters and clams (uhhh, but he liked them ) and King Crabs legs which are not worth the effort IMO.

Posted by: Ooookay then! at August 25, 2024 07:16 PM (C4g1y)

362 Shrimp cocktail is also a great pass, as long as it's peeled down to the tail,
Posted by: Nova Local at August 25, 2024 04:14

Yes, just what I thinking.

Also J makes some kick ass appetizers that her Scottish grandmother made. Grandma Tobin took classes w/ Annette Pope, a big deal back in the day in Chicago.

The best were 2 made on circle rounds of white bread, cheese puffs and a crabmeat deal. Alas, now I'm supposedly allergic to crab, but we still enjoy the cheese ones at holidays. Sharp cheddar, chives and I don't know what else.

Look up Annette Post if you are interested, quite renowned in the 50s and 60s I think.

Posted by: Farmer, with my own historical take at August 25, 2024 09:47 PM (55Qr6)

363 There is a little strip of dark red meat in the fillet, right adjacent to their lateral line.

Posted by: Pillage Idiot at August 25, 2024 07:03 PM (HlyYF)

That is true of lots of fish. Salmon, swordfish, etc.

Posted by: CharlieBrown'sDildo at August 25, 2024 09:56 PM (d9fT1)

364 But what will the Pub Food Gods say about cubic Scotch Eggs?

Posted by: CharlieBrown'sDildo at August 25, 2024 06:32 PM (d9fT1)

That you're wasting your time putting pretension in pub food.

Posted by: Comrade Flounder, Disinformation Demon at August 25, 2024 10:43 PM (i24o9)

365 You all are quite fancy. I’m seriously out of my weight class here.
Simple, but delicious, and never have seen leftovers any place I’ve brought them.
Sliced salami with a little slice of cream cheese, rolled up.
Easy, quick, and tasty.
And nobody seems to know about this. Except my neighbors now.

Posted by: Gunslinger at August 25, 2024 10:58 PM (65a8d)

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Posted by: Bryanblulk at September 20, 2024 01:12 PM (Al2mw)

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