Food Thread: Labor Day And Sous Vide!

What is it about grilling that is so much damned fun and so pleasing? I can probably cook more food with less effort in my kitchen, but slinging hot dogs or burgers or chicken or steaks (or all at once!0 on a grill is a simple pleasure that rarely gets old.

I wish all of you a full grill, fine weather, cold beer, good bourbon, and a backyard or house or apartment or sewer drain filled with friends and family!

******
Garlic? What the hell? $5/pound? And I noticed at my regular supermarket that the sign proudly noting that the garlic is from the USA is nowhere to be seen, and the bulbs are trimmed down completely, rather than left with a little tuft of root. I have been told that that is an indicator that the garlic is from China.

You know...the place that grows its food in human sewage, heavy metals, toxic fertilizer and probably discarded bodies from their organ harvesting facilities.

******
Let's talk about lentils! No, not because they are a vegetarian go-to. I don't care about vegetarians, and I actively despise vegans, so that is right out!

But there are some lovely recipes that use lentils as a base, and I have had my share of delicious Indian food that used them. My favorite lentil recipe comes from the Balthazar Cookbook, but the owner is a slimy c*cksucking anti-Semite, so no links. But it's a pretty logical recipe. Lentils, bacon, onions, carrots, celery, thyme S&P, and either chicken stock or water.

You can splurge on a lentil variety from France called "Le Puy," but they are pricey, and while I think they may be better, I am unsure whether I could pick them in a blind taste test.

******
It has been too long since my last discussion of the glory that is Sous Vide. And commenter "WeeKreekFarmGirl" has come through like the champ she is with a fascinating new (to me) use.

Caramelizing onions! I know...I know...it makes no sense, but I'm going to give it a shot as soon as the weather turns cool and I make a nice batch of onion soup. 185 degrees for up to 24 hours, and first you have to cook the onions for a few minutes to prevent too much gas from escaping and blowing up the neighborhood.

******
"Here is a revolution in the best way to roast a small chicken" is a bit hyperbolic, but it is a solid and simple recipe, with the added bonus of a few seconds of cool video of the chicken cooking. Fast-roast Chicken with Lemon and Tarragon

When I was a wee lad (five and change) my parents bought a whole roast tarragon chicken from a stand on the beach in the Costa Brava in Catalonia. My dad claimed I ate the entire thing and they had to go get another one for the rest of the family.

I doubt it's true, but almost 24 years later it still makes me smile!

******
We had a bunch of people over for dinner yesterday. I was unsure of the weather, so I risked it all and asked Bluebell for her recipe for oven-baked ribs. They were excellent, and pretty easy too! I also grilled a bunch of chicken thighs (that's quick, so the weather is less of an issue) that turned out well. Tomatoes and Mozzarella with fresh basil, some Mac & Cheese that one of my SiLs brought, and we had a good meal!

What's that? No Coleslaw?

Oh...I made Coleslaw! I just forgot it in the basement refrigerator!

******

[Hat Tip: Bluebell]

******
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 In redc1c4's honor, I'm going to learn how to make biscuits. He was always sending me links.

Patara at Appalachia's Homestead put out a new video on YT today that gives me courage : )

https://tinyurl.com/bdzxbtfy

Posted by: Miley, okravangelist at September 01, 2024 04:01 PM (w6EFb)

2 Grilling hamburgers today, grilled food is good

Posted by: Skip at September 01, 2024 04:02 PM (fwDg9)

3 The best burgers are the ones cooked on the grill.

Posted by: dantesed at September 01, 2024 04:03 PM (+arps)

4 Got a chuck roast in the oven for dinner. Potatoes and carrots will go in at the 2 hour mark.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 04:03 PM (QNSds)

5 Wife.bojght a garlic bulb, have to go find how much

Posted by: Skip at September 01, 2024 04:04 PM (fwDg9)

6 > Let's talk about lentils!
----
A recent discovery by us. And delish.

Posted by: Martini Farmer at September 01, 2024 04:04 PM (Q4IgG)

7 >>>a ... sewer drain filled with friends and family

...

Posted by: m at September 01, 2024 04:04 PM (64Zez)

8 What is it about grilling that is so much damned fun and so pleasing?

Beats me. I've never developed an affinity for this, and have no talent for it. I sure do love grilled food when someone else makes it!

Posted by: Dash my lace wigs! at September 01, 2024 04:05 PM (OX9vb)

9 "Let's talk about lentils!"

Cooks Illustrated had some great recipes for lentils. I especially liked the one baked in the oven. They stay whole instead of falling apart, and you don't have to fiddle with the temperature. Very nice!

Posted by: Miley, okravangelist at September 01, 2024 04:05 PM (w6EFb)

10 I’ve had lentil curries that were excellent.

Posted by: Mr Aspirin Factory at September 01, 2024 04:06 PM (4Med0)

11 I love lentils, too! I've made some lentil tabbouleh with Le Puy lentils that's awesome.

Posted by: Art Rondelet of Malmsey at September 01, 2024 04:06 PM (FEVMW)

12 Daughter is making dairy/egg/nut free unfrosted baked apple hand pies (she's on the 2nd batch - homemade dough and filling) for our Church picnic tomorrow. So, we're heading out to eat once she's done b/c I don't have the kitchen. She's gone pretty healthy with whole wheat flour in the dough and molasses as part of her sweetener...but I tried one and liked it. And if no one else partakes, I'll grab one tomorrow!

We went apple picking (and mini golfing) yesterday at a farm (big shout out to Great Country Farms who gave military and vet families free entry for Labor Day weekend - I spent what would have been my entry fee in farm product to bring home, including 27lbs of fresh picked apples by my kids - 5 types)...so bringing an apple based treat seemed right...

Posted by: Nova Local at September 01, 2024 04:07 PM (exHjb)

13 Seeing at Revover that 9 people have died of food poisoning from Boars Head Deli products. We get them often, wife did today

Posted by: Skip at September 01, 2024 04:08 PM (fwDg9)

14 12 We went apple picking (and mini golfing) yesterday at a farm (big shout out to Great Country Farms who gave military and vet families free entry for Labor Day weekend - I spent what would have been my entry fee in farm product to bring home, including 27lbs of fresh picked apples by my kids - 5 types)...
Posted by: Nova Local at September 01, 2024 04:07 PM (exHjb)

How great!

Posted by: m at September 01, 2024 04:09 PM (64Zez)

15 Miley, biscuits are so easy! And even mediocre ones are good, so no need to be apprehensive.

Posted by: Dash my lace wigs! at September 01, 2024 04:09 PM (fKG2W)

16 Let's talk about lentils!
----
A recent discovery by us. And delish.

I like lentils, but they come with a certain...errr...problem. Think back to the Blazing Saddles campfire scene.

Posted by: Archimedes at September 01, 2024 04:09 PM (xCA6C)

17 "What is it about grilling that is so much damned fun and so pleasing? I can probably cook more food with less effort in my kitchen --"

To be honest, CBD, burgers at Chuck Schumer's place look better than the fare at your BBQ.

Posted by: Said no human, ever! at September 01, 2024 04:10 PM (QwtoO)

18 6 > Let's talk about lentils!
----
A recent discovery by us. And delish.
Posted by: Martini Farmer at September 01, 2024 04:04 PM (Q4IgG)

Lentils are a standby Lenten meal for us...any jarred Indian sauce, a can of coconut milk, then water and whatever veg you want to add with s&p makes a great meal in a crockpot.

PS - We make lentils for about 10-12 servings, so if you need fewer servings, you might want 1/2 can of both the Indian sauce and the coconut milk. When you combine the 2, you get something warming, but not usually identifiably Indian, which is perfect...

Posted by: Nova Local at September 01, 2024 04:10 PM (exHjb)

19 I mentioned otherworldly spatial skills on the previous thread.
That grill arrangement evidences the same. Well done.

Posted by: From about That Time at September 01, 2024 04:11 PM (4780s)

20 Garlic was $.89 for a clove

Posted by: Skip at September 01, 2024 04:12 PM (fwDg9)

21 Aldi's jacked olive oil by $3 in August.
Aldi's has now jacked eggs by $2+ in September - no more $1.64 eggs - today, they are now $3.77.

I broke down and got 3 dozen from my walkable Target for $2.69/each b/c I used all my eggs last week (was under a dozen), and money does matter when you're spending as much as I am on groceries (since Walmart and Aldi's matched prices, I expect Target to now do it tomorrow)...

Posted by: Nova Local at September 01, 2024 04:12 PM (exHjb)

22 Garlic was $.89 for a clove

Posted by: Skip at September 01, 2024 04:12 PM (fwDg9)

I sure hope you meant bulb!

Posted by: CharlieBrown'sDildo at September 01, 2024 04:15 PM (d9fT1)

23 14 12 We went apple picking (and mini golfing) yesterday at a farm (big shout out to Great Country Farms who gave military and vet families free entry for Labor Day weekend - I spent what would have been my entry fee in farm product to bring home, including 27lbs of fresh picked apples by my kids - 5 types)...
Posted by: Nova Local at September 01, 2024 04:07 PM (exHjb)

How great!
Posted by: m at September 01, 2024 04:09 PM (64Zez)

Weather was iffy, but it held all day, and by being so cloudy and overcast, it ended up being perfect weather to pick in, especially b/c with the 2 days of rain before, no one had picked probably since the previous weekend...I think it's why they gave free entry b/c it was pretty empty...

Military and vets can go free for 1 day on weekdays in Sept/Oct if someone here gets interested. Fewer activities, and obviously weekday (tough to do with college kids and a working spouse)...

Posted by: Nova Local at September 01, 2024 04:15 PM (exHjb)

24 Posted by: Miley, okravangelist at September 01, 2024 04:01 PM (w6EFb)

"Homesick Texan" has an excellent and easy recipe.

Posted by: CharlieBrown'sDildo at September 01, 2024 04:16 PM (d9fT1)

25 and a backyard or house or apartment or sewer drain filled with friends and family!

Well dang CBD, if you're gonna hang around my storm drain, come on in!

Posted by: Diogenes at September 01, 2024 04:17 PM (W/lyH)

26 First-world problems: AI art. Who, other than Chuck Schumer, grills tomatoes on the vine? Or individual mushroom pieces and zucchini slices? And what's keeping the half-mushroom at 4:00 and the mushroom slice at 5:00 from falling into the coals?

I wish all of you a full grill, fine weather, cold beer, good bourbon, and a backyard or house or apartment or sewer drain filled with friends and family!

I'll be grilling some bratwursts later today for dinner. I've got no big family-and-friends plans for the holiday, so I'll probably grill some tomorrow, too. And drink a beer. Maybe good bourbon outside the dinner hour; brats require beer.

Posted by: mikeski at September 01, 2024 04:17 PM (DgGvY)

27 A kickback Sunday for me. Been watching golf since high noon, but managed to make some toll house cookies while at it.
Supper is going to be deli roast turkey ends I'll dice up and add to leftover salad, and a piece of corn on the cob I'll reheat in the micro. Followed by some cookies.
In the meantime, I've hit the brandy. Nothing special, Christian Brothers.
And there's jazz at the pub, 6-9. I'll head out if I'm moderate with the brandy.

Posted by: From about That Time at September 01, 2024 04:18 PM (4780s)

28 Great cartoon!!!

Posted by: Diogenes at September 01, 2024 04:18 PM (W/lyH)

29 I'm canning vegetable beef soup right now. First time canning something with more than one ingredient. I was surprised it takes over an hour, even in a pressure canner.

Posted by: Dash my lace wigs! at September 01, 2024 04:19 PM (OX9vb)

30 brats require beer.

Posted by: mikeski at September 01, 2024 04:17 PM (DgGvY)

Preach it!

Posted by: CharlieBrown'sDildo at September 01, 2024 04:19 PM (d9fT1)

31 Tortellini primavera tonight.

Posted by: Diogenes at September 01, 2024 04:19 PM (W/lyH)

32 brats require beer.

Posted by: mikeski at September 01, 2024 04:17 PM (DgGvY)

Preach it!
Posted by: CharlieBrown'sDildo at September 01, 2024 04:19 PM (d9fT1)

And bier!

Posted by: Diogenes at September 01, 2024 04:20 PM (W/lyH)

33 The brisket is still meandering in the Stall.

I would like it to be ready by 5ish, but I'll be surprised if that's the case.

Posted by: naturalfake at September 01, 2024 04:21 PM (eDfFs)

34 Dishwasher?? Luxury! We had to let the rats lick our measuring spoons clean.

Posted by: Guy still on the last thread at September 01, 2024 04:23 PM (vFG9F)

35 The proper way to dunk cookies in milk is not unlike doing same with democrats. Hold the cookie under until the bubbles stop.

Posted by: Diogenes at September 01, 2024 04:23 PM (W/lyH)

36 We do lentils with tomatoes, cumin and garlic. I'd have to ask my wife what the base is... maybe veggie stock? They come out sort of dark and earthy. Really rich.

Posted by: Martini Farmer at September 01, 2024 04:24 PM (Q4IgG)

37 I like lentils, especially the little green French ones.

Apart from lentil soup, my favorites are a recipe for new potatoes, lentils, and spring onions from a British vegetarian cookbook that I've had for about 30 years.

The other is the arugula, lentils, and shrimp salad from a restaurant my family frequents.

Posted by: jix at September 01, 2024 04:24 PM (VghtP)

38 My wife liked chocolate chip cookies with white wine.
Store bought, not home made. Heathen.

Posted by: From about That Time at September 01, 2024 04:24 PM (4780s)

39
Lentils are okay.

But, their main function in this Universe is to produce voluminous clouds of fart gas expelled by vegetarians, which is what makes vegetarians/vegans so unpleasant to be around.

Posted by: naturalfake at September 01, 2024 04:25 PM (eDfFs)

40 Poor man’s brisket (smoked chuck roast) in the smoker right now, a fine substitute for a full packer brisket when it’s just two people.

Posted by: sharksauce at September 01, 2024 04:25 PM (y7wyF)

41 CBD yes a bulb, cloves are the segments of a bulb.
Personally I don't eat it much

Posted by: Skip at September 01, 2024 04:25 PM (fwDg9)

42 Any time I have a ham bone in the house, lentil soup follows shortly thereafter.

Posted by: From about That Time at September 01, 2024 04:26 PM (4780s)

43 My wife liked chocolate chip cookies

Read that as " My wife looked like chocolate chip cookies "

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 01, 2024 04:28 PM (XwY6p)

44
So, yesterday, I walked into the grocery and saw 3 types of ripe figs,

and you know what that means..at least here at Ranchero naturalfake,

Homemade Fig, Prosciutto, and Arugula Pizza.

A wonderful combo and stupidly easy to make.

Every morsel was gobbled down by the crew.

Posted by: naturalfake at September 01, 2024 04:29 PM (eDfFs)

45 Noticed that the Nestle's package still refers to the cookies as Toll House cookies. They must own the name, and want to keep it active.
The restaurant has been gone for decades now, was in Whitman Mass. My parents would take us all out to dinner there maybe once a summer. A nice family restaurant.

Posted by: From about That Time at September 01, 2024 04:30 PM (4780s)

46 sous vide caramelized onions?!?!

why, I never..

Posted by: ghost of hallelujah at September 01, 2024 04:30 PM (sJHOI)

47 Grill picture conjures fireworks!
Pinwheels! Bangers!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 01, 2024 04:30 PM (XwY6p)

48 I noticed the Cashews in the mixed nut retail sales are a bit tasteless now. They get them from all over now. I don't blame California for selling their stuff where they get a better price. Gilroy, Calif. was the garlic capitol, and it just disappeared from the shelves here in the midwest about 20 years ago maybe pretty much.

I guess it's pretty easy to grow. Planted or transplanted in the fall, actually. Like most things "easy to grow" I don't, or I wouldn't have time to do anything else.

Posted by: Common Tater at September 01, 2024 04:31 PM (8yWvW)

49
Made a couple burgers over an apple wood smoked wood fire an hour ago. Now in oven to 'rest' - wrapped in alum foil while on 'keep warm' mode. Quarter slice of bacon draped over them during the cooking/smoking process while under the lid of my crab pot.

Details, details, details. When dinner arrives a slice of cheese, then quickly under the broiler until melted. No bun. Too many calories. But an incredibly fat slice of home grown tomato and a little home grown leaf lettuce on the side.

MAGA/MAHA.

Posted by: Divide by Zero at September 01, 2024 04:31 PM (RKVpM)

50 Read that as " My wife looked like chocolate chip cookies "
Posted by: Commissar of Plenty
=====
After enough of the wine....

Posted by: From about That Time at September 01, 2024 04:31 PM (4780s)

51 Garlic? Buy Dorot frozen garlic pod packs from Israel - defund CHYna and make a Columbia student cry with a single purchase. They also sell ginger pods. Friday night I used 2 each garlic and ginger in pineapple juice to marinate chicken, which I grilled on skewers with onion and red bell pepper chunks in a feeble imitation of naturalfake's recipe that I didn't save after being distracted. I doused everything with olive oil and added a little McCormick's Perfect Pinch Caribbean Jerk seasoning (also from a Moron recipe, specifically Jin SND's stuffed pork chops in THE cookbook). Not much more than 5 minutes cook time and very tasty with rice on the side. Grilled (un-stuffed) pork chops last night, and tonight I'm marinating a flatiron steak with red wine, wooster sauce, beef broth, thyme and 3 garlic pods. I'll roast some asparagus and green beans on the grill in a little foil pan, and add baked taters.

Posted by: Helena Handbasket at September 01, 2024 04:31 PM (FnneF)

52 I used to work near a Greek restaurant that made delicious lentil soup. I've never been able to duplicate it.

Posted by: Dash my lace wigs! at September 01, 2024 04:32 PM (OX9vb)

53 Eggsorcism. The Eggsorcist. Got it.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 01, 2024 04:32 PM (XwY6p)

54 To clean out the fridge, I made a concoction of lentils, roasted red peppers, feta , and rotisserie chicken. Drizzled with balsamic. Damn tasty.

Posted by: Mr Aspirin Factory at September 01, 2024 04:33 PM (4Med0)

55 sous vide caramelized onions?!?!

why, I never..
Posted by: ghost of hallelujah at September 01, 2024 04:30 PM (sJHOI)

The lovely and efficient Mrs naturalfake loves to zap onions in the microwave before finishing them off in the pan when caramelizing onions,

I wonder if that's similar to what this here sous vide dealio is.

Posted by: naturalfake at September 01, 2024 04:33 PM (eDfFs)

56 Eggsorcism. The Eggsorcist. Got it.

Yes, we got the yolk. It's a deviled egg.

Posted by: Archimedes at September 01, 2024 04:33 PM (xCA6C)

57 *What is it about grilling that is so much damned fun and so pleasing?*

It's the aroma.

Posted by: Quarter Twenty at September 01, 2024 04:34 PM (dg+HA)

58 ProTip: The original Toll House recipe was for a pound of chocolate chips. They are 11.74440 ounces now or whatever in a bag. Thank You nickelfuckers. Ya gotta buy two bags to make up the difference or the recipe will be horked. All kinds of recipes are a bit horked because of shit like this.

Posted by: Common Tater at September 01, 2024 04:34 PM (8yWvW)

59 1 ..biscuits. "In redc1c4's honor, I'm going to learn how to make biscuits. He was always sending me links."

Miley,
Check out the two ingredient biscuits recipe from Cowboy Kent Rollins. Self rising flour (White Lily) and heavy (whipping) cream. That's it. I've made several batches and they have turned out great. I freeze the biscuits after cutting them out. Bake at 400 for 15 minutes for fresh, hot biscuits. There may be better versions but these have been fine.

Definitely comes under the heading of if I can do it, anyone can.

Posted by: JTB at September 01, 2024 04:34 PM (zudum)

60 53 Eggsorcism. The Eggsorcist. Got it.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle

Eggsorcising a deviled egg!

Posted by: Dash my lace wigs! at September 01, 2024 04:35 PM (OX9vb)

61 Love my Primo grill. Doing chicken tonight...and finally bought the book Paradise Lost to read and keep as a permanent part of my library.

Posted by: jeff at September 01, 2024 04:36 PM (8qMs2)

62 Common tater, actually that one doesn't hurt to much because I like to go light on the chips anyway. Love the cookie taste.
On the other hand, the price of the chips has gone through the roof.

Posted by: From about That Time at September 01, 2024 04:37 PM (4780s)

63 I would add a bit of salt to them biscuits, I would. Or is there salt already in the self-risin' flahr? I spose the baking soda would tend towards that as well.

Scratch biscuits are the bomb, and making them in the field is kind of a pain. The one thing, heavy cream needs refrigeration. I wonder if evaporated canned milk would work. It makes a passable sausage gravy, but there is NOTHING in the world like fresh Milk, half-half, etc. I bet Sour Cream would work fantastic, too.

Posted by: Common Tater at September 01, 2024 04:38 PM (8yWvW)

64 Posted by: Common Tater at September 01, 2024 04:38 PM (8yWvW)

I use.buttermilk as the liquid for my biscuits, but sour cream is an intriguing idea!

Posted by: CharlieGray'sDildo at September 01, 2024 04:41 PM (d9fT1)

65 It has been too long since my last discussion of the glory that is Sous Vide. And commenter "WeeKreekFarmGirl" has come through like the champ she is with a fascinating new (to me) use.
Caramelizing onions
-------
What is this black magic... Sous Vide?

Posted by: Martini Farmer at September 01, 2024 04:41 PM (Q4IgG)

66 1 ..biscuits. "In redc1c4's honor, I'm going to learn how to make biscuits. He was always sending me links."

Miley,
Check out the two ingredient biscuits recipe from Cowboy Kent Rollins. Self rising flour (White Lily) and heavy (whipping) cream. That's it. I've made several batches and they have turned out great. I freeze the biscuits after cutting them out. Bake at 400 for 15 minutes for fresh, hot biscuits. There may be better versions but these have been fine.

Definitely comes under the heading of if I can do it, anyone can.
Posted by: JTB at September 01, 2024 04:34 PM (zudum)

Do you whip the cream before mixing or mix it with the flour as a liquid?

Posted by: naturalfake at September 01, 2024 04:42 PM (eDfFs)

67 Brandy is taking the lead. Thinking jazz at the pub might not be in the immediate future.

Posted by: From about That Time at September 01, 2024 04:42 PM (4780s)

68 I would eat those two ingredient biscuits and be lent happy about it, because bread. But I prefer the tang of buttermilk in mine.

I've seen dehydrated buttermilk in the baking section at the grocery. That would be a good option for making biscuits in the field.

Posted by: Dash my lace wigs! at September 01, 2024 04:42 PM (OX9vb)

69 The thing with heavy cream for biscuits is that you don't have to add fat, it's already there. Other choices, you'd have to also use Crisco or lard.

Posted by: skywch at September 01, 2024 04:43 PM (uqhmb)

70 *remove "lent" from my prior post. I have no idea how that got there.

Posted by: Dash my lace wigs! at September 01, 2024 04:44 PM (OX9vb)

71 Well the point being made here, is they keep buggering the quantities of the cans, packages, pouches into unworkable ratios. The 50 pound bag becomes the 40 pound bag becomes the 35 pound bag. A "pound" of hipster coffee is all over the map, no telling, somewhere between 11 ounces on up. The cheap stuff is no different, the cans come in all shapes and sizes and quantities. It's insane.

Everybody has to make 25 different versions of their product now too it seems. Where there was 1 - say, I dunno. Folgers coffee. They had Drip, and then they had ... I dunno. Eventually they had de-caff. Just concentrate on doing a few things really well, versus a whole bunch of things sort of so-so.

Posted by: Common Tater at September 01, 2024 04:44 PM (8yWvW)

72 Every so often Aldi will have cans of specialty soup. Once I bought a can of chick pea and lentil soup. Excellent!
Would buy again.

Posted by: Quarter Twenty at September 01, 2024 04:44 PM (dg+HA)

73 39
Lentils are okay.

But, their main function in this Universe is to produce voluminous clouds of fart gas expelled by vegetarians, which is what makes vegetarians/vegans so unpleasant to be around.

Posted by: naturalfake at September

You know what is yummy? Dal with coconut milk, butternut squash and acorn squash.

Posted by: Piper at September 01, 2024 04:44 PM (pZEOD)

74 I would add a bit of salt to them biscuits, I would. Or is there salt already in the self-risin' flahr? I spose the baking soda would tend towards that as well.

Scratch biscuits are the bomb, and making them in the field is kind of a pain. The one thing, heavy cream needs refrigeration. I wonder if evaporated canned milk would work. It makes a passable sausage gravy, but there is NOTHING in the world like fresh Milk, half-half, etc. I bet Sour Cream would work fantastic, too.

Posted by: Common Tater at September 01, 2024 04:38 PM

I would tend to go with sweetened condensed milk myself. I may give that a try instead of the heavy whipping cream recipe.

Self rising flour already has salt in it.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 04:45 PM (QNSds)

75 Very artistic picture up top and quite tasty looking as well. I loved the exorcist cartoon. I appreciate deviled eggs, though. But only if they’re homemade. The ones from stores -which do need an “eggsorcism”because they
are never really
good because IMO they need some onion, and of course have been sitting around a while. Deviled eggs never last more than a half hour in our house after they are made. Sometimes I fry bacon and put them in with the yolk mixture

Posted by: FenelonSpoke at September 01, 2024 04:45 PM (ssP7+)

76 We haven't been able to find 'grown in USA' fresh garlic for a while. The site we used to order from in Gilroy hasn't had any for sale for two years. The Chinese crap is verboten. We use roasted granulated and minced (dehydrated) garlic from The Spice House. All from California grown garlic. The stuff is great.

FYI, The Spice House has a sitewide sale on this weekend.

Posted by: JTB at September 01, 2024 04:46 PM (zudum)

77 Even if I have to get down on my knees to read it, I look at the price per pound, ounce, whatever, before pulling the trigger.
They are going to extremes to make it hard to compare.

Posted by: From about That Time at September 01, 2024 04:47 PM (4780s)

78 I noticed Taco Hell uses "fat free" sour cream in their wares. It's always this way in any commercial or retail operation. Same thing with Chocolate Milk. It's always always always offered with Skim Milk. You don't want that either.

There is nothing more horrid, and an affront to good cuisine, than trying to take everything that is good out of sour cream. Stupid!

Posted by: Common Tater at September 01, 2024 04:47 PM (8yWvW)

79 I like lentils, but they come with a certain...errr...problem. Think back to the Blazing Saddles campfire scene.
Posted by: Archimedes at September 01, 2024 04:09 PM (xCA6C)

Chickpeas are my nemesis.

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 04:48 PM (/HDaX)

80 I have side dishes set for tonight, baked sweet potatoes and roasted shave brussel sprouts. Just deciding if we are doing turkey loin or pork loin.

Posted by: Piper at September 01, 2024 04:48 PM (pZEOD)

81 Re: lentils

My favorite is the beluga lentil. But rather than buy them at boutique prices, they're just black lentils at the indian mart.

And they make the best restaurant-style dal.

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 04:49 PM (/HDaX)

82 *remove "lent" from my prior post. I have no idea how that got there.
Posted by: Dash my lace wigs!

Autocucumber just borrowed you a word.

Posted by: mikeski at September 01, 2024 04:52 PM (DgGvY)

83 66 ... "Do you whip the cream before mixing or mix it with the flour as a liquid?"

Naturalfake,

I just pour the heavy cream into the sifted flour and mix until it is absorbed. The dough is rather sticky so flour up your hands, the board and the rolling pin. Using that dough whisk, the whole process is about 5 minutes.

Posted by: JTB at September 01, 2024 04:52 PM (zudum)

84 Sour cream pretty much, works anywhere regular cream is called for in a pinch. Or anything that might call for milk. It makes a perfectly fine sub for dairy to make hot cocoa, for example, if you experiment a bit.

I think there are sugar cookie recipes with it, and seem to recall chocolate cake recipes. Ya just know that's gotta be good. Chocolatey chocolate cake that's super chocolately with really thick chocolate frosting, too.

Thing about the cheap stuff, it always smells and tastes derivative like. An imitation, like a phony perfume trying to mimic the real deal. Close, but no cigar.

Posted by: Common Tater at September 01, 2024 04:53 PM (8yWvW)

85 I watched Patera's video. Pretty standard recipe. Since this is one of those things I know how to do, mine will be with some whole wheat flour. And I'll subsitute kefir since I have that.

I have a scone recipe that uses cream for the fat. Works well

Posted by: Notsothoreau at September 01, 2024 04:53 PM (MpVUb)

86 Pork Roast just put in the Oven... gotta go to the store and get potatoes... but the damn truck battery went out... of course on a Holiday weekend...

/spit

Posted by: Romeo13 at September 01, 2024 04:53 PM (xaFKb)

87 Weird the HQ disappeared my reply.

Try again:

Lentils are okay.

But, their main function in this Universe is to produce voluminous clouds of fart gas expelled by vegetarians, which is what makes vegetarians/vegans so unpleasant to be around.

Posted by: naturalfake at September

You know what is yummy? Dal with coconut milk, butternut squash and acorn squash.
Posted by: Piper at September 01, 2024 04:44 PM (pZEOD)

That sounds good.

But, my crew is anti-butternut and acorn squash. I'm the only one that likes them.

If I try to sneak some in on them, it's always complaintville.

*sigh*

Posted by: naturalfake at September 01, 2024 04:54 PM (eDfFs)

88 Pro tip--- if you nuke your baked potatoes use the spray on duck fat and the skins will be delightfully crisp. I mention it because I had that with a pan fried swordfish steak.

Posted by: Ben Had at September 01, 2024 04:54 PM (WbH4L)

89 Maybe I just miss it, but I don't see self rising flour in the stores in my area (northeast). Just doesn't seem to be a New England thing.

Posted by: From about That Time at September 01, 2024 04:55 PM (4780s)

90 I don't even bother rolling my biscuits out. I fold the dough over several times, Pat it into a long rectangular strip, and cut the strip into equal sized squares. Put them in a preheated cast iron skillet and pop them in the oven.

Posted by: Dash my lace wigs! at September 01, 2024 04:55 PM (OX9vb)

91 > Deviled eggs never last more than a half hour in our house after they are made. Sometimes I fry bacon and put them in with the yolk mixture

Posted by: FenelonSpoke
--------
My wife will make 3 deviled eggs, so 6 halves. In less than an hour there will be two halves.

The bacon is 🔥

Posted by: Martini Farmer at September 01, 2024 04:55 PM (Q4IgG)

92 What do you do with the leftover bacon, then?

Posted by: Words Left Unsaid at September 01, 2024 04:59 PM (8yWvW)

93 How does one know where fresh produce at store comes from?
Sometimes it is advertised but think rarely. Often when it's local they say.

Posted by: Skip at September 01, 2024 04:59 PM (fwDg9)

94 Thanjs for the food thread CBD. Tonight is crispy tofu garlic shrimp.

Posted by: San Franpsycho at September 01, 2024 05:00 PM (RIvkX)

95 I get my garlic from Costco and it comes from Gilroy Ca.

Posted by: It's me donna at September 01, 2024 05:00 PM (IyPmt)

96 And deviled eggs are one of those comfort foods/or at least “fond memory foods” I recall having as a little kid.

Posted by: FenelonSpoke at September 01, 2024 05:01 PM (r9TgB)

97 Time to dry brine the steaks.

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 05:01 PM (/HDaX)

98 That sounds good.

But, my crew is anti-butternut and acorn squash. I'm the only one that likes them.

If I try to sneak some in on them, it's always complaintville.

*sigh*
Posted by: naturalfake at September

Are they anti squash in general? I had to bring my team along, starting with delicata squash, which is amazing and a firmer texture, then spaghetti and now I can get them to eat all kinds. But the path here was pretty long!

Posted by: Piper at September 01, 2024 05:02 PM (pZEOD)

99 Miley, biscuits are so easy! And even mediocre ones are good, so no need to be apprehensive.

Posted by: Dash my lace wigs! at September 01, 2024 04:09 PM (fKG2W)

I wasn't happy with the previous ones, so it's easy to screw up even easy stuff. I thought I'd take to it since I have experience with sticky dough, bread dough, etc.

Posted by: Miley, okravangelist at September 01, 2024 05:02 PM (w6EFb)

100 Dash, good idea for cutting the biscuits! Gonna try that.

Posted by: skywch at September 01, 2024 05:02 PM (uqhmb)

101 You can still make the biscuits, if you're willing to put together biscuit mix yerself, I reckon.

"Self Rising" flour has baking powder, baking soda, and salt already included. It's just a handy way to set up the recipe so only two ingredients are needed.

Posted by: Words Left Unsaid at September 01, 2024 05:03 PM (8yWvW)

102 Dove season opened today. Jalapeños stuffed with a dove breast, cream cheese and wrapped in bacon then grilled to perfection.

Posted by: Ben Had at September 01, 2024 05:05 PM (WbH4L)

103 Not all food requires country of origin labeling, but I think vegetables probably do. Might have to get a magnifying glass out and look close on the label.

Posted by: Words Left Unsaid at September 01, 2024 05:05 PM (8yWvW)

104 90 ... "I don't even bother rolling my biscuits out. I fold the dough over several times, Pat it into a long rectangular strip, and cut the strip into equal sized squares. Put them in a preheated cast iron skillet and pop them in the oven."

Actually, the Kent Rollins recipe calls for folding the dough, not kneading it. I use a roller because my big hands tend to flatten the dough too much. Of course, cast iron for baking biscuits is in the Constitution somewhere. Or should be.

Posted by: JTB at September 01, 2024 05:06 PM (zudum)

105 FYI, The Spice House has a sitewide sale on this weekend.

Posted by: JTB at September 01, 2024 04:46 PM (zudum)

That's not the one we were boycotting for some lefty sin, it is?

Posted by: Miley, okravangelist at September 01, 2024 05:06 PM (w6EFb)

106 That's not the one we were boycotting for some lefty sin, it is?
Posted by: Miley, okravangelist at September 01, 2024 05:06 PM (w6EFb)

Nope. Penzey's is the offender.

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 05:07 PM (/HDaX)

107 My cousin and her husband went out of town for a few days and she asked me if I wanted to pick the okra from their garden. Of course I did. I now have enough to eat a couple of times and freeze a few more pints. Mmmm. Boiled okra with butter and salt AND pepper because I'm fancy like that.

Posted by: huerfano at September 01, 2024 05:08 PM (VGOMa)

108 Emo Phillips's Coleslaw Recipe:

https://is.gd/TI8CgE

Posted by: I am the Shadout Mapes, the Housekeeper at September 01, 2024 05:09 PM (PiwSw)

109 My experience with the Le Puy lentils is that they don't break down too much, and remain toothsome after cooking. They are great for cold lentil salads, dressed in a good olive oil and champagne vinegar vinaigrette. My personal favorites are red lentils made into soup- onion, celery, carrot, olive oil, with 1/2 tsp each salt, pepper, ground coriander, allspice, garlic and onion powder, and a dash of turmeric. That with homemade pita is a perfect cool weather dinner, even more so if you pair it with homemade chicken shawarma and chopped tomato/cucumber salad!

Posted by: Moki at September 01, 2024 05:09 PM (wLjpr)

110 Try Napa cabbage in your coleslaw.

Posted by: Ben Had at September 01, 2024 05:10 PM (WbH4L)

111 107 My cousin and her husband went out of town for a few days and she asked me if I wanted to pick the okra from their garden. Of course I did. I now have enough to eat a couple of times and freeze a few more pints. Mmmm. Boiled okra with butter and salt AND pepper because I'm fancy like that.
Posted by: huerfano at September

Grill it. Trust me.

Posted by: Piper at September 01, 2024 05:10 PM (pZEOD)

112 I'm with your crew in my dislike of butternut and acorn squashes. They are just too sweet for my taste. I love pretty much any variety of summer squash. It's just the sweetness that turns me off.

Unfortunate because butternut has been a foodie fave for a really long time now.

Posted by: Art Rondelet of Malmsey at September 01, 2024 05:10 PM (FEVMW)

113 Time to dry brine the steaks.
Posted by: Additional Blond Agent
===
Does this mean, salt?

Posted by: From about That Time at September 01, 2024 05:10 PM (4780s)

114 Best lentil salad I have ever had is a lentil bruschetta salad. Especially nice in the summer. Lentils, feta, garlic, basil, tomatoes and a few other things, but trust me, it is delicious. Here's the link.
http://bit.ly/4cNTULp

Posted by: WeeKreekFarmGirl at September 01, 2024 05:11 PM (VekWy)

115 Does this mean, salt?
Posted by: From about That Time at September 01, 2024 05:10 PM (4780s)

,Yes.

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 05:11 PM (/HDaX)

116 "Here is a revolution in the best way to roast a small chicken" is a bit hyperbolic, but it is a solid and simple recipe, ...
--
I read that as hypergolic - so that would make it a truly fiery chicken!

Posted by: Ciampino - Si Ispettore, e molto imbarazzante #10 at September 01, 2024 05:12 PM (qfLjt)

117 Took the grandkids out for pachugo this afternoon and used that opportunity to pick up a very nice tuna steak for dinner tonight. And some whole bean Guatemala Antigua coffee. And some fresh sliced pepperoni, Castelvetrano olives, shaved parmesean and shredded mozzarella, and some naan. Gonna make some swanky pizzas for lunch tomorrow.

Posted by: CrotchetyOldJarhead at September 01, 2024 05:13 PM (3Ope8)

118 Lentil stew is my go-to dish post-Easter.

Ham bone in the dutch oven with on/car/cel and simmered down for 30-40. Out comes the bone for shredding the left over meat. In goes fresh veg for 10, then 'oibs and the lentils until done. Then add the shredded ham. Server with toasted sourdough. Drop dead simple.

Posted by: weft cut-loop at September 01, 2024 05:14 PM (IG4Id)

119 I know lentils are healthy but they are another major source of natural gas. I like the taste but have to really limit the quantity. They are gassier than regular beans.

Posted by: JTB at September 01, 2024 05:19 PM (zudum)

120 Been getting Chinese garlic lately from Hispanic produce markets. Unfortunately for the critics, the quality is excellent. Full bulbs with protective paper skins, large and easy to peel outer cloves, and few tiny inside cloves. Five bulbs in a sleeve for $2.89. I can live with that.

Posted by: Ash is a damn robot! at September 01, 2024 05:20 PM (kvDvI)

121 I get my garlic from Costco and it comes from Gilroy Ca.

Posted by: It's me donna

I don't know if it's the same at all Costcos, but what we get here in NoVa is about half the size of the heads at H-Mart and Giant. It's a lot of work to save a few shekels.

Same for the limes.

Posted by: Archimedes at September 01, 2024 05:21 PM (xCA6C)

122 We have a seasoning mix that sort of mimics traditional Indian flavors. Don't recall exactly what's in it. But it's awesome on squash and zucchini. With butter. Lots of butter.

Posted by: Martini Farmer at September 01, 2024 05:21 PM (Q4IgG)

123
I am a fan of grilling. Charcoal only (usually briquettes, but sometimes chunks).

As I am not out and about with scouts as much as I was in the past, I am truing to work dutch oven recipes and cooking into our menu.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at September 01, 2024 05:21 PM (xG4kz)

124 > I get my garlic from Costco and it comes from Gilroy Ca.
--------
I used to live not too far away from Gilroy. You could tell who did though.

Posted by: Martini Farmer at September 01, 2024 05:23 PM (Q4IgG)

125 Dove season opened today. Jalapeños stuffed with a dove breast, cream cheese and wrapped in bacon then grilled to perfection.
Posted by: Ben Had at September 01, 2024 05:05 PM (WbH4L)

Preach it, sister. Good eating.

Posted by: Mr Aspirin Factory at September 01, 2024 05:27 PM (4Med0)

126
I'm with your crew in my dislike of butternut and acorn squashes. They are just too sweet for my taste. I love pretty much any variety of summer squash. It's just the sweetness that turns me off.

At some point during the last five years I developed a contact allergy to butternut squash , specifically, the skin as I peeled it. Within an hour, my hands would become dry and their skin cracked almost to the point of being painful. Moisturizing lotions would help relieve the discomfort, but it took over a day to move on from the incident. I have no idea why that came about.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at September 01, 2024 05:27 PM (xG4kz)

127 I can't believe I've not heard this one before:

Every time you hear "you may be entitled to financial compensation" it's a product the FDA approved.

Posted by: People's Hippo Voice at September 01, 2024 05:29 PM (ZlB51)

128 I will speak in defense of lentils, darn it! I have often in wintertime brewed up a perfectly splendid lentil and brown rice winter soup, which I got from a vegetarian cookbook back in the day - Nava Atlas' Vegetariana! Add a pound of sliced up kielbasa, and a sprinkle of grated sharp cheddar, and made with home-made broth and those fancy French Le Puy lentils and it is the food of the gods!
https://tinyurl.com/2doqxjlt

Posted by: Sgt. Mom at September 01, 2024 05:30 PM (Ew3fm)

129 A couple of those bits of sausage look like cinnamon rolls made of meat. Without icing.

Hmmm, I wonder how icing would taste on sausage........

Posted by: GWB at September 01, 2024 05:31 PM (CrXxA)

130 I've probably mentioned this before. Have others ditched their microwave oven? Except for 5 minute baked spuds or the equivalent we don't miss ours. It's faster to reheat coffee on the stove top and our old style toaster oven does an excellent job for baking, toast, and warming stuff.

On the biscuit front, a small cast iron skillet fits in the toaster oven. Fifteen minutes from freezer to hot buttered heaven.

Posted by: JTB at September 01, 2024 05:32 PM (zudum)

131 And that is how long it takes to make bisquits! Just took them out of the oven. Did dishes while they were cooking. And I remember to wear my canning apron so I didn't get flour all over me. Will take the dog out while they cool just a bit.

Posted by: Notsothoreau at September 01, 2024 05:32 PM (MpVUb)

132 I wish all of you a full grill, fine weather, cold beer, good bourbon, and a backyard or house or apartment or sewer drain filled with friends and family!

I've been watching the nearby storm drain for an empty niche but it seems perennialy filled with people speaking with strange, bad Yorkshire accents.

Tomorrow I hope you all have the weather longed for, the food in abundance and cooked to the exacting standards of CBD, and the best company ever.

Posted by: Ciampino - Si Ispettore, e molto imbarazzante #11 at September 01, 2024 05:36 PM (qfLjt)

133 130 I've probably mentioned this before. Have others ditched their microwave oven? Except for 5 minute baked spuds or the equivalent we don't miss ours. It's faster to reheat coffee on the stove top and our old style toaster oven does an excellent job for baking, toast, and warming stuff.

Posted by: JTB at September 01, 2024 05:32 PM (zudum)

I use mine daily to defrost bread. Being empty nesters, hub and I don't go through a whole baguette in one meal. I halve them, vacuum pack them, and freeze.

Also love the microwave for corn on the cob.

Posted by: jix at September 01, 2024 05:37 PM (VghtP)

134 >>> 76 We haven't been able to find 'grown in USA' fresh garlic for a while. The site we used to order from in Gilroy hasn't had any for sale for two years. The Chinese crap is verboten. We use roasted granulated and minced (dehydrated) garlic from The Spice House. All from California grown garlic. The stuff is great.

FYI, The Spice House has a sitewide sale on this weekend.
Posted by: JTB at September 01, 2024 04:46 PM (zudum)

Hood River Garlic sells bulbs to plant, and has recently (?) added food garlic to their store:
https://shorturl.at/lszPQ

Posted by: Helena Handbasket at September 01, 2024 05:40 PM (FnneF)

135 Best food tip I found recently was making corn in the microwave, and I always use it to defrost bread for communion for church, aside from the fact that the oven isn't working so I have to bake things in the microwave.

Posted by: FenelonSpoke at September 01, 2024 05:41 PM (WHLnL)

136 130 I've probably mentioned this before. Have others ditched their microwave oven? Except for 5 minute baked spuds or the equivalent we don't miss ours. It's faster to reheat coffee on the stove top and our old style toaster oven does an excellent job for baking, toast, and warming stuff.

Posted by: JTB at September 01, 2024 05:32 PM (zudum)
----
Did your MW have a cranking handle perchance?

Reheating a mug of coffee = 30 to 40 seconds. There's no way that you can do it faster on a stove top. Also all the wasted power to heat up the stove top!

Posted by: Ciampino - Si Ispettore, e molto imbarazzante #12 at September 01, 2024 05:42 PM (qfLjt)

137 Oh, the chinese garlic LOOKS fine. Wonderful, plump bulbs.

But we don't eat looks. The aroma and flavor is crappy, and weak. Trust Me. If you've never had the good stuff, well... you might not notice what's wrong. Covid seemed to warp everybody's taste buds too.

Posted by: Words Left Unsaid at September 01, 2024 05:42 PM (8yWvW)

138 I have been getting garlic from someone in the congregation who plants it at some plot she has in the community because she lives in a townhouse with no yard.

Posted by: FenelonSpoke at September 01, 2024 05:43 PM (WHLnL)

139 Just got in from the lake. No grilling this holiday weekend. Wife picked up like 10lbs of pulled pork at farmer's market. Got the sandwich toaster out and making BBQ sandwiches on white bread.

Posted by: olddog in mo at September 01, 2024 05:44 PM (pTdyP)

140 >>> 87
==
But, my crew is anti-butternut and acorn squash. I'm the only one that likes them.

If I try to sneak some in on them, it's always complaintville.

*sigh*
Posted by: naturalfake at September 01, 2024 04:54 PM (eDfFs)

Bird's Eye has, or had, a frozen mashed butternut squash / carrot / sweet potato dish with maple syrup that was pretty good, but I haven't seen it for a long time. I want to try to replicate it but have no idea of the proportions to start with. However, I'm sure the chickens and goats would enjoy any experimental leftovers.

Posted by: Helena Handbasket at September 01, 2024 05:44 PM (FnneF)

141 It would never occur to me to make biscuits without making sausage gravy. Is that... Is that something people have done? Or some sort of savory dish with meat and potatoes (and .... gravy)

Posted by: Words Left Unsaid at September 01, 2024 05:45 PM (8yWvW)

142 134 >>> 76 We haven't been able to find 'grown in USA' fresh garlic for a while. The site we used to order from in Gilroy hasn't had any for sale for two years. The Chinese crap is verboten. We use roasted granulated and minced (dehydrated) garlic from The Spice House. All from California grown garlic. The stuff is great.

FYI, The Spice House has a sitewide sale on this weekend.
Posted by: JTB at September 01, 2024 04:46 PM (zudum)

Just checked my bag of garlic from Costco and it's Christopher ranch from Gilroy

Posted by: It's me donna at September 01, 2024 05:46 PM (IyPmt)

143 my only complaint about lentils and rice is that I ate lentils and rice almost daily for a year because of a number of complicated reasons. It is a complete protein, you know?

I am happy not to eat lentils and rice again if I have a choice.

Posted by: Kindltgot at September 01, 2024 05:46 PM (D7oie)

144 I hate microwaves. I took out the one in the trailer. I think food cooked in them is crappy. My gas stove has a special fast boil burner and my tea maker can also boil water.

Posted by: Notsothoreau at September 01, 2024 05:47 PM (MpVUb)

145 One time, my aunt made zucchini bread and I took a big slice for my school lunch. My Egyptian friend didn't know what it was. There were green zucchini flecks in the bread, so I told him it was delicious Mold Bread. I said it was a special kind of mildew mixed in with the bread.

After that, I couldn't get him to try it.

Posted by: Tom Perry at September 01, 2024 05:47 PM (MX0bI)

146 The proper way to dunk cookies in milk is not unlike doing same with democrats. Hold the cookie under until the bubbles stop.
Posted by: Diogenes at September 01, 2024 04:23 PM (W/lyH)

This is why we need “like” buttons!

Posted by: Advo at September 01, 2024 05:47 PM (jO4mz)

147 When I was a wee lad (five and change) ...
I doubt it's true, but almost 24 years later it still makes me smile!
---------------

Heh, 29. Just got it.

Posted by: olddog in mo at September 01, 2024 05:49 PM (pTdyP)

148
My bacon wrapped, apple wood smoked burgers tasted really great, but why is it that my 'suggesting' to my wife that she grab our lightweight ladder and take it to our dead/dying apple tree and then using our lightweight battery powered chainsaw to drop a small branch off and giving it a small soak then dropping it on a fire she would have already started beforehand in order to improve the taste of our burgers... why would I know that would be met with derision?

Not sure I get this whole 'division of duties' stuff.

Posted by: Divide by Zero at September 01, 2024 05:49 PM (RKVpM)

149 And even though I forgot how to spell biscuits, they taste fine. I have peaches and fresh cream. I think I will use a couple for peach shortcake tomorrow. I wound up with 7 biscuits which was the right size for my frying pan.

And yes, I do make milk gravy or sausage gravy. Have been thinking about making biscuits all week though and don't want gravy.

Posted by: Notsothoreau at September 01, 2024 05:50 PM (MpVUb)

150 >>> 142
==
Just checked my bag of garlic from Costco and it's Christopher ranch from Gilroy
Posted by: It's me donna at September 01, 2024 05:46 PM (IyPmt)

Cool! I'd like to get a membership eventually but it won't happen for a while. Long drive from where I am but not *too* far for an occasional shopping run.

Posted by: Helena Handbasket at September 01, 2024 05:50 PM (FnneF)

151 Christopher ranch! That's the one. You people suck!

Fucking California outlawed eggs from Iowa, because we don't massage our chickens or something like that. Bacon too?

I thought states were not allowed to dictate to other states on this kind of thing. Never heard what happened after that, the story is a couple years old. As far as I know the states are free to pass legislation for their own state, but would not legally keep out of state produce or meats or anything really that was produced elsewhere.

How much is a pound of bacon in California? Eggs? I know they have the special free range boutique gasoline blends and taxes that make fuel pretty spendy there as well.

Posted by: Words Left Unsaid at September 01, 2024 05:50 PM (8yWvW)

152 I looked in the fridge and thought my wife had brought me a corndog from the state fair, and when I bit into it I found out it was a deepfried snickers bar.
It says something about me to say that I was disappointed.

Posted by: Kindltot at September 01, 2024 05:51 PM (D7oie)

153 Anyone remember Amana Radar Ranges. Dad got one in the early '70's.

Posted by: olddog in mo at September 01, 2024 05:53 PM (pTdyP)

154
Fucking California outlawed eggs from Iowa, because we don't massage our chickens or something like that. Bacon too?

Ca. sucks.. I know I live in NorCal... Daughter has chickens so eggs are not a problem .Been getting bacon at Costco for under 5 dollars a pound.. Yeah I get a lot at Costco.. LOL

Posted by: It's me donna at September 01, 2024 05:53 PM (IyPmt)

155 Fucking California outlawed eggs from Iowa, because we don't massage our chickens or something like that. Bacon too?

I thought states were not allowed to dictate to other states on this kind of thing. Never heard what happened after that, the story is a couple years old. As far as I know the states are free to pass legislation for their own state, but would not legally keep out of state produce or meats or anything really that was produced elsewhere.

How much is a pound of bacon in California? Eggs? I know they have the special free range boutique gasoline blends and taxes that make fuel pretty spendy there as well.

Posted by: Words Left Unsaid at September 01, 2024 05:50 PM

The problem with california is they are the largest state in the US which means they have an outsized influence on what is made and sold in America. No one wants to voluntarily give up selling stuff to the single largest consumer market in the country so they comply with all of the ridiculous demands that california makes.

In the not to distant future that is going to change as the demands grow ever increasingly stupid and non market friendly.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 05:54 PM (QNSds)

156 I looked in the fridge and thought my wife had brought me a corndog from the state fair, and when I bit into it I found out it was a deepfried snickers bar.
It says something about me to say that I was disappointed.
Posted by: Kindltot at September 01, 2024 05:51 PM (D7oie)

You aren't Scottish?

Posted by: Additional Blond Agent, STEM Guy at September 01, 2024 05:55 PM (/HDaX)

157 My husband told me his late wife got an Amana radar range when they first came out. They sent someone out to show her how to cook on it.

Posted by: Notsothoreau at September 01, 2024 05:55 PM (MpVUb)

158 A deep fried Snickers bar wouldn't overly excite me either

Posted by: Skip at September 01, 2024 05:56 PM (fwDg9)

159 What's surprised me lately is the price of butter.. Darn near 7 dollars a pound

Posted by: It's me donna at September 01, 2024 05:57 PM (IyPmt)

160 The proper way to dunk cookies in milk is not unlike doing same with democrats. Hold the cookie under until the bubbles stop.
Posted by: Diogenes at September 01, 2024 04:23 PM
-------------------

Exactly! Use a spoon to drown that Oreo in milk. Don't pull it out until no more bubbles. Devine.

Posted by: olddog in mo at September 01, 2024 05:57 PM (pTdyP)

161 Dad bought one about 1970 or whenever they first came out, for Mom. A Christmas present. It was space-agey enough that, ordinarily a kitchen appliance was NOT a good idea, for a present. I think it was a Litton though. Maybe Amana. I looked online to see if I could find it.

It had a mechanical dial with a mechanical bell, and that was about it. Worked for a long time, too.

Posted by: Words Left Unsaid at September 01, 2024 05:59 PM (8yWvW)

162 Butter freezes wellandthere will be sales around the holidays. I buy Kerrygold which is already expensive. I can also buy butter at the dairy.

Posted by: Notsothoreau at September 01, 2024 05:59 PM (MpVUb)

163 Being Scottish means never giving up anything of value. Deep fried Snickers may not qualify as something of "value"

Posted by: Kindltot at September 01, 2024 05:59 PM (D7oie)

164 >>> 162 Butter freezes well and there will be sales around the holidays. I buy Kerrygold which is already expensive. I can also buy butter at the dairy.
Posted by: Notsothoreau at September 01, 2024 05:59 PM (MpVUb)

I ought to look up those 'when do various things go on sale' lists again, for lots of freezable things.

Posted by: Helena Handbasket at September 01, 2024 06:00 PM (FnneF)

165 162 Butter freezes wellandthere will be sales around the holidays. I buy Kerrygold which is already expensive. I can also buy butter at the dairy.
Posted by: Notsothoreau at September 01, 2024 05:59 PM (MpVUb)

I buy Kerrygold for my toast etc. Husband doesn't care so he gets the other stuff... LOL

Posted by: It's me donna at September 01, 2024 06:01 PM (IyPmt)

166 My husband told me his late wife got an Amana radar range when they first came out. They sent someone out to show her how to cook on it.

Posted by: Notsothoreau at September 01, 2024 05:55 PM

My ex's parents bought us a microwave when we got married back in 79. I had no idea how to use it. It was about $400 IIRC. That was a ridiculous amount of money back then but they were wealthy. That thing lasted for quite some years before it quit working.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 06:01 PM (QNSds)

167 Time to get started on actually cooking dinner...

Posted by: Helena Handbasket at September 01, 2024 06:02 PM (FnneF)

168 Has anyone made Pullman bread? It's sandwich bread that you bake in a special pan with a lid. I wanted to try it and got the pan. Recipe called for semolina flourand ai got some of that. It's been too hot to bake but I might tackle it next week

Posted by: Notsothoreau at September 01, 2024 06:02 PM (MpVUb)

169 Freezable things--bags of cranberries. Make cranberry crumbles all year long.

Posted by: skywch at September 01, 2024 06:02 PM (uqhmb)

170 Yes, I understand the market size aspect of California.

But the law says, you can sell anything you want between the states. If California wants boutique chicken ranches, that's on them. It's a prior restraint of trade or whatever, and well hashed out legal.

What happens at the grocery store? Well - people will purchase the $3 a dozen eggs instead of the $9 a dozen eggs.

Why are we even having this conversation when they are destroying our economy with overseas shit anyway? Nobody lifts a finger to stop that shit. They call it "free trade".

Wait till they put all the farmers out of business. That oughtta be neat. I think the average age is probably 75, so what the hell.

Posted by: Words Left Unsaid at September 01, 2024 06:03 PM (8yWvW)

171
Wait till they put all the farmers out of business. That oughtta be neat. I think the average age is probably 75, so what the hell.
Posted by: Words Left Unsaid at September 01, 2024 06:03 PM (8yWvW)

We have a local measure here on the ballot that aims to do that very thing... For the environment don't you know... I'm afraid it might pass

Posted by: It's me donna at September 01, 2024 06:04 PM (IyPmt)

172 1978 Amana Radar Range Commercial with Barbara Hale

https://is.gd/khSotn

Posted by: olddog in mo at September 01, 2024 06:04 PM (pTdyP)

173 What's surprised me lately is the price of butter.. Darn near 7 dollars a pound

Posted by: It's me donna at September 01, 2024 05:57 PM

Get the ~~butter~~ margarine.

Posted by: Last Tango Brando at September 01, 2024 06:05 PM (RKVpM)

174 Eggs on sale around the winter holidays and Easter as are most othe baking items. I like to buy several pounds of pecans and walnuts to put in the freezer.

Posted by: Notsothoreau at September 01, 2024 06:05 PM (MpVUb)

175 Anyone remember Amana Radar Ranges. Dad got one in the early '70's.
Posted by: olddog in mo

Yup. One Christmas(late 70's)mom and dad bought my 2 sisters and me each an Amana. Loved it. Nice stainless steel interior. Had it for a long time.

Posted by: Tuna at September 01, 2024 06:05 PM (oaGWv)

176 Did someone break the blog ?

Posted by: It's me donna at September 01, 2024 06:06 PM (IyPmt)

177 Not me.

Posted by: Last Tango Brando at September 01, 2024 06:06 PM (RKVpM)

178 Posted by: Words Left Unsaid at September 01, 2024 06:03 PM (8yWvW)

You can thank Neil Gorsuch for that Supremeo Ruling... 5-4 to allow Calif to ban sale of Pigs or Chickens raised certain ways, even if done outside Calif.

ie... Conservative, my ass.

Posted by: Romeo13 at September 01, 2024 06:07 PM (xaFKb)

179 Grilling cheeseburgers and corn on cob on stove

Posted by: Skip at September 01, 2024 06:07 PM (fwDg9)

180 Test

Posted by: Notsothoreau at September 01, 2024 06:07 PM (MpVUb)

181 Emo Phillips Cole Slaw...haha!

Posted by: Dash my lace wigs! at September 01, 2024 06:07 PM (OX9vb)

182 What's with the strike outs on the post dialogs?

Posted by: Tuna at September 01, 2024 06:07 PM (oaGWv)

183 Ok Back to normal.

Posted by: Tuna at September 01, 2024 06:08 PM (oaGWv)

184 162 Butter freezes wellandthere will be sales around the holidays. I buy Kerrygold which is already expensive. I can also buy butter at the dairy.
Posted by: Notsothoreau at September 01, 2024 05:59
-----------------

We started buying Kerrygold when Land o' Lakes took the Indian off their packaging. Pricey, but we pick it when it's on sale.

Posted by: olddog in mo at September 01, 2024 06:08 PM (pTdyP)

185 Kerry doesn't even have the courage to sell that by the pound. It is good. Now you know why the government was on a "eggs and butter are bad for you" nutrition kick in the 1970s, right about the era of energy crisis oil price shocks and embargos, and eventually, 18 per cent overnight bank rates.

Mom had her own contraband butter for toast, I remember that. Americans wages have been stagnant since 1974. I remember that, it hit like lightning. Overnight practically. Generic foods were one workaround, and lots of fake foods. "Food Pyramid" came out formalizing the new, shitty eating patterns. Corn syrup and ersatz axle grease, and on to Victory!

Whip Inflation Now! Then even later, then Carter came out and gave a speech in that fucking sweater.

Posted by: Words Left Unsaid at September 01, 2024 06:08 PM (8yWvW)

186 Tuna, I saw where you tried the Balvenie and liked it. Cheers

Posted by: Ben Had at September 01, 2024 06:09 PM (WbH4L)

187 177
Not me.
Posted by: Last Tango Brando at September 01, 2024 06:06 PM
-------------

Was too.

The Barrel

Posted by: olddog in mo at September 01, 2024 06:10 PM (pTdyP)

188 We started buying Kerrygold when Land o' Lakes took the Indian off their packaging. Pricey, but we pick it when it's on sale.
Posted by: olddog in mo

I just buy store brand butter. I buy extra when on sale and stick it in the freezer.

Posted by: Tuna at September 01, 2024 06:10 PM (oaGWv)

189 Microwave oven is the closest I've gotten to the air car.

I was promised air cars!

Posted by: San Franpsycho at September 01, 2024 06:10 PM (RIvkX)

190 Margarine sucks, and further isn't healthy. I mean it doesn't cook right, it doesn't taste right. It should be illegal, or at least all the frankenfoods should be put off in their own part of the store.

Posted by: Words Left Unsaid at September 01, 2024 06:11 PM (8yWvW)

191 146 The proper way to dunk cookies in milk is not unlike doing same with democrats. Hold the cookie under until the bubbles stop.
Posted by: Diogenes at September 01, 2024 04:23 PM (W/lyH)

This is why we need “like” buttons!

Posted by: Advo at September 01, 2024 05:47 PM (jO4mz)
----
You didn't specify, for democrats, the temperature of the liquid for best spectacle and results.

Posted by: Ciampino - Si Ispettore, e molto imbarazzante #13 at September 01, 2024 06:12 PM (qfLjt)

192 If you find a WWII era copy of the Searchlight cookbook, grab it. It was during rationing and many of the recipes use little sugar or butter. Still tasty stuff.

Posted by: Notsothoreau at September 01, 2024 06:13 PM (MpVUb)

193 Posted by: Mister Scott (Formerly GWS) at September 01, 2024 06:01

We bought a JC Penney microwave shortly after we got md in 1981. Gave it to my folks when we bought a house that came with one. Granted they didn't use it much but amazingly it still works 43 yrs later.

Posted by: Farmer, with my own historical take at September 01, 2024 06:13 PM (55Qr6)

194 Check out your favorite diner - a good one will use big blocks of dairy butter for hash browns and eggs on the griddle. There is probably no way around that.

Posted by: Words Left Unsaid at September 01, 2024 06:13 PM (8yWvW)

195 I was promised air cars!
Posted by: San Franpsycho at September 01, 2024 06:10
--------------------

And you believed them?

---Rosey the Robot

Posted by: olddog in mo at September 01, 2024 06:13 PM (pTdyP)

196 European butters tend to be higher in butterfat. I don't remember the exact percentage.

Posted by: Notsothoreau at September 01, 2024 06:14 PM (MpVUb)

197 Tuna, I saw where you tried the Balvenie and liked it. Cheers
Posted by: Ben Had

Drinking some right now. A gentleman standing next to me in the Scotch aisle commented that I was choosing the best tasting scotch for the price when I picked the bottle. I started with the 12 year old.

Posted by: Tuna at September 01, 2024 06:14 PM (oaGWv)

198 188 We started buying Kerrygold when Land o' Lakes took the Indian off their packaging. Pricey, but we pick it when it's on sale.
Posted by: olddog in mo

I just buy store brand butter. I buy extra when on sale and stick it in the freezer.
Posted by: Tuna at September 01

Same here. I wonder why there is such a price difference and then decided I probably don’t want to know. lol.

Posted by: Piper at September 01, 2024 06:15 PM (pZEOD)

199 my crew is anti-butternut and acorn squash. I'm the only one that likes them.

Posted by: naturalfake at September 01, 2024 04:54 PM (eDfFs)

Prenatal exposure to shaken Manhattans is highly correlated with crappy taste.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:15 PM (d9fT1)

200 Kerrygold is so much better. My stepson was amazed the first time he had it.

Posted by: Notsothoreau at September 01, 2024 06:16 PM (MpVUb)

201 I cook lobsters and shrimp in the microwave. I am always happy with the results.

Posted by: Ben Had at September 01, 2024 06:16 PM (WbH4L)

202 Nova local, years back (90s) used to go to a winery in Loudoun (?) county that had a nice orchard of heirloom apple varieties. To pick, in the fall. Very nice. Lots of the names were 13-syllable German names, some allegedly brought over by Jefferson his own self.

Posted by: rhomboid at September 01, 2024 06:17 PM (GcNJ2)

203 Spitzenbergs, Jefferson's favorite apple.

Posted by: Notsothoreau at September 01, 2024 06:18 PM (MpVUb)

204 Store brand butter will get me where I need to be, usually.

The difference between butter, the USDA is really picky about what percentage of butterfat it must contain. Well the companies will meet or have the minimum spec, though not one single molecule more, and skim the rest off for use in other products or whatever. I'm not sure if there is water allowed to be added or not.

Ice Cream - we used to use half and half and make fantastic tasting ice cream, but the really rich stuff is a higher content of butterfat. Quite a bit higher. Like the Belgian or Austrian butter and ice cream. Really good, it's insane.

Posted by: Words Left Unsaid at September 01, 2024 06:19 PM (8yWvW)

205 I cook lobsters and shrimp in the microwave. I am always happy with the results.

Posted by: Ben Had at September 01, 2024 06:16 PM

Rule number one of the fight club is never, ever cook any sort of fish in the microwave.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 06:19 PM (QNSds)

206 Put fresh jalapeños on that grill.

Posted by: McGilla Grilla at September 01, 2024 06:20 PM (boIlo)

207 >>>@42 Anytime there's a ham bone in the house ...
====
the Honeybaked Ham retail store in my area sells ham bones with a generous amount of meat remaining on the bone for lentil soups ... The bones are sold by the pound from a freezer case in the store's lobby.

Posted by: Kathy at September 01, 2024 06:20 PM (oBeJj)

208 You should see what the cream is like from the local dairy. It does not resemble even the heavy cream from the store.

Posted by: Notsothoreau at September 01, 2024 06:20 PM (MpVUb)

209 Food, glorious food!
We had salmon last night and the missus slathered it with mayonnaise on top and baked it in the oven.
I was in charge of the broccolini.
As for hamburgers, I buy 80/20 ground beef in one pound portions, divide it into quarter lb. portions. So far so good. Then I try to flatten it into burger patties about 1/4" thick. Like you see prepackaged.
But mine always want to return to spherical shape after cooking.
We eat them anyway.

Posted by: gourmand du jour at September 01, 2024 06:21 PM (MeG8a)

210 Mister Scott, I respectfully have to disagree. I cook them in butter and lemon slices. They never come out rubbery or overcooked.

Posted by: Ben Had at September 01, 2024 06:22 PM (WbH4L)

211 You should see what the cream is like from the local dairy. It does not resemble even the heavy cream from the store.

Posted by: Notsothoreau at September 01, 2024 06:20 PM (MpVUb)

It's delicious too. And far, far fattier than commercial cream.

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

212 I really miss that variety of fruit and veggies I used to get. The apples available just aren't that good here. But finding great dairy products makes up for a lot.

Posted by: Notsothoreau at September 01, 2024 06:23 PM (MpVUb)

213 The difference between butter, the USDA is really picky about what percentage of butterfat it must contain. Well the companies will meet or have the minimum spec, though not one single molecule more, and skim the rest off for use in other products or whatever. I'm not sure if there is water allowed to be added or not.

Ice Cream - we used to use half and half and make fantastic tasting ice cream, but the really rich stuff is a higher content of butterfat. Quite a bit higher. Like the Belgian or Austrian butter and ice cream. Really good, it's insane.

Posted by: Words Left Unsaid at September 01, 2024 06:19 PM

US Navy regulations specified that butter be used in the mess halls, margarine was not allowed. The duty officer had to inspect each mess at least once daily and sample the food and ensure that butter was served.

I am not sure it is still like that but back in the day it was sacrosanct that the duty officer ate at least one meal in the enlisted mess while on duty that day and to ensure that real butter was being served. We literally had to record that in the log book for the day if you were the OOD or CDO.

Posted by: Mister Scott (Formerly GWS) at September 01, 2024 06:23 PM (QNSds)

214 Rhomboid, The winery you are thinking of might be in Linden VA. Lots of heritage apples. Unfortunately, they sold the vinyard and I believe the new owners removed the apple trees.

Posted by: Mrs JTB at September 01, 2024 06:24 PM (zudum)

215 I cook lobsters and shrimp in the microwave. I am always happy with the results.
Posted by: Ben Had at September 01, 2024 06:16
--------------------

I remember you saying that regarding the lobster, Ben Had. What was your method again? Sounded good.

Posted by: olddog in mo at September 01, 2024 06:25 PM (pTdyP)

216 It's from Jersey cows and there is always a cwp at the top that I have to spoon off, before I get to anything liquid. $12 a quart.

Posted by: Notsothoreau at September 01, 2024 06:25 PM (MpVUb)

217 But mine always want to return to spherical shape after cooking.

Posted by: gourmand du jour at September 01, 2024 06:21 PM (MeG8a)

Put a large dimple in the middle of the patty. That will prevent it.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:25 PM (d9fT1)

218 That was a "cap" at the top

Posted by: Notsothoreau at September 01, 2024 06:26 PM (MpVUb)

219 Also:
A baby is just a fully baked cream pie.

Posted by: People's Hippo Voice at September 01, 2024 06:26 PM (6mYdZ)

220 Put a large dimple in the middle of the patty. That will prevent it.
Posted by: CharlieBrown'sDildo at September 01, 2024 06:25 PM (d9fT1)

I read about putting an ice cube in the "dimple."

Posted by: It's me donna at September 01, 2024 06:27 PM (IyPmt)

221 But mine always want to return to spherical shape after cooking.
We eat them anyway.
Posted by: gourmand du jour at September 01, 2024 06:21

Somewhere we picked up the trick of putting 3 or 4 small indents in each burger. Somehow it prevents them from plumping up like you describe. Just poke 'em with your finger and voila, they stay flat.

Posted by: Farmer, with my own historical take at September 01, 2024 06:28 PM (55Qr6)

222 Thanks, CBD. I'll give it a whirl next time out.

Posted by: gourmand du jour at September 01, 2024 06:28 PM (MeG8a)

223 Any of y'all ever made clotted cream? I'd like to try making some for my Anglophile relatives. (And for myself too.)

Posted by: screaming in digital at September 01, 2024 06:28 PM (iZbyp)

224 olddog, I normally place six rock lobster tails in a shallow pan, put a couple of slices of butter on each tail and at least 3 lemon slices each. Cover and cook on high for 5 minutes. Done. I do the shrimp the same way. 2 lbs takes about eight minutes.

Posted by: Ben Had at September 01, 2024 06:30 PM (WbH4L)

225 I don't know if it's the same at all Costcos, but what we get here in NoVa is about half the size of the heads at H-Mart and Giant. It's a lot of work to save a few shekels.

Same for the limes.
Posted by: Archimedes at September 01, 2024 05:21 PM (xCA6C)

It's b/c our HMart's are so nice...that's not the case everywhere...

Posted by: Nova Local at September 01, 2024 06:31 PM (exHjb)

226 Oh, SiD, my dad, whose father was from Devon, used to try to make clotted cream, with an electric skillet. But he always said it failed, because of pasteurization. I love the clotted cream in England, and would kill to be able to get that here. Any I find here is too runny.

Posted by: skywch at September 01, 2024 06:32 PM (uqhmb)

227 Has anyone made Pullman bread? It's sandwich bread that you bake in a special pan with a lid. I wanted to try it and got the pan. Recipe called for semolina flourand ai got some of that. It's been too hot to bake but I might tackle it next week
Posted by: Notsothoreau at September 01, 2024 06:02 PM (MpVUb)

I have a terrible idea for baking on a hot day, it is to get a 22 quart roaster oven, the sort you do a turkey in on the countertop, and use that outside. You have to have some way to circulate the heat on the bottom because all the heat comes from the sides.
It works. It does not work wonderfully, but it does indeed work.

Posted by: Kindltot at September 01, 2024 06:33 PM (D7oie)

228 Thanks, Ben Had.

Posted by: olddog in mo at September 01, 2024 06:33 PM (pTdyP)

229 Interesting about the Navy and no margarine allowed.

There was at least formerly some sort of federal law maybe, can't remember the particulars, but the upside was you'd always see butter pats, even in the diviest of dive diners.

Posted by: Words Left Unsaid at September 01, 2024 06:34 PM (8yWvW)

230 screaming in digital, try the English Tea Store. Their lemon curd is to die for and they sell a Double Devon clotted cream.

Posted by: Ben Had at September 01, 2024 06:37 PM (WbH4L)

231 I recently had some salmon grilled with creamy horseradish on top of it. It was great and stayed very juicy while grilling

Posted by: Hatari Somewhere on Ventura Highway at September 01, 2024 06:37 PM (WF/xn)

232 This looks like a good way to make clotted cream:
https://tinyurl.com/28hyka9v

Posted by: Notsothoreau at September 01, 2024 06:38 PM (MpVUb)

233 but the upside was you'd always see butter pats, even in the diviest of dive diners.
Posted by: Words Left Unsaid at September 01, 2024 06:34
--------------

But was it served on a cold plate with a small butter knife? I remember going to fancy restaurant with mom and that was how the it was served. She thought it was Cat's Ass and how it should be done.

Posted by: olddog in mo at September 01, 2024 06:39 PM (pTdyP)

234 202 Nova local, years back (90s) used to go to a winery in Loudoun (?) county that had a nice orchard of heirloom apple varieties. To pick, in the fall. Very nice. Lots of the names were 13-syllable German names, some allegedly brought over by Jefferson his own self.
Posted by: rhomboid at September 01, 2024 06:17 PM (GcNJ2)

13-syllable German names would be my jam! Anything weird, including names, has to be tried!

Posted by: Nova Local at September 01, 2024 06:39 PM (exHjb)

235 Has anyone made Pullman bread?

Posted by: Notsothoreau at September 01, 2024 06:02 PM (MpVUb)

Yup. It's good, solid bread. Better than commercial white bread.

You can use a loaf pan...you don't need a special Pullman pan. Just cover it with a sheet pan and a weight to keep it there. It isn't perfect, but it does work.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:39 PM (d9fT1)

236 205 I cook lobsters and shrimp in the microwave. I am always happy with the results.

Posted by: Ben Had at September 01, 2024 06:16 PM

Rule number one of the fight club is never, ever cook any sort of fish in the microwave.
Posted by: Mister Scott (Formerly GWS) at September 01, 2024 06:19 PM (QNSds)

Agreed.

I admit to baking shrimp in the regular oven with lemon/garlic/olive oil when I have a ton to make and no time...but that's as far as I go...

Posted by: Nova Local at September 01, 2024 06:40 PM (exHjb)

237 As for hamburgers, I buy 80/20 ground beef in one pound portions, divide it into quarter lb. portions. So far so good. Then I try to flatten it into burger patties about 1/4" thick. Like you see prepackaged.
But mine always want to return to spherical shape after cooking.
We eat them anyway.
Posted by: gourmand du jour at September 01, 2024 06:21 PM (MeG8a)

Thumbprint the middle of the burger...it should stay flat.

Posted by: Nova Local at September 01, 2024 06:41 PM (exHjb)

238 I have a Coleman camping stove that I bought for my trailer. But I need to fill the propane tank. It's cooled off some so I can bake again.

Posted by: Notsothoreau at September 01, 2024 06:42 PM (MpVUb)

239 >>>@126 Butternut Squash
===============
Greetings, Krebs ... Apparently, there's a condition known as "Cucurbita Moschata Dermatitus" AKA "Squash Hands" which causes the exact symptoms you described ... People with this condition recommended either wearing food-safe latex gloves while handling the raw squash, buying pre-peeled/pre-cut squash cubes, or taking an antihistamine (depending on the severity of their reaction) ... Hope this helps.

Posted by: Kathy at September 01, 2024 06:44 PM (oBeJj)

240 I understand the skepticism on the microwave thing but it works for me and I don't hesitate to serve it to company. Some of you know I'm kinda picky about what I serve.

Posted by: Ben Had at September 01, 2024 06:44 PM (WbH4L)

241 Thanks Ben Had and notsothoreau!!!

Posted by: screaming in digital at September 01, 2024 06:45 PM (iZbyp)

242 I cook lobsters and shrimp in the microwave. I am always happy with the results.

Posted by: Ben Had at September 01, 2024 06:16 PM
----
Frozen burritos do very well in the microwave. I dare say it's the preferred method of cooking them.

Posted by: Weasel at September 01, 2024 06:46 PM (uGpeQ)

243 screaming in digital, they have a fun selection of holiday crackers. Not the kind you eat but the ones .with the toys and fun hats in them. The best part is watching people trying to open them.

Posted by: Ben Had at September 01, 2024 06:49 PM (WbH4L)

244 Speaking of lentils, open the package on a linen dish towel and examine the contents. While rejection of foreign objects at the packaging plant is very good, it's not perfect. Every now and again I will find a perfectly lentil sized pebble.
Save yourself from a dentist visit.

Posted by: gourmand du jour at September 01, 2024 06:49 PM (MeG8a)

245 Some of you know I'm kinda picky about what I serve.

Posted by: Ben Had at September 01, 2024 06:44 PM (WbH4L)

You come to my house and I will serve you shrimp that I have cooked for 90 seconds in lightly salted simmering water, then plunged in an ice bath to stop further cooking.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:49 PM (d9fT1)

246 I bought some of those burritos on the recommendation of Weasel, and they are good. Two minutes in the micro and I'm ready to eat.

Posted by: Ronster at September 01, 2024 06:50 PM (ArUZc)

247 Had a pork chop au poivre (clarified butter, peppercorns, whiskey, strong stock, cream, more butter, green peppercorns). Vegetables and rice.

And popsicles.

Posted by: Tom Perry at September 01, 2024 06:50 PM (MX0bI)

248 245 You come to my house and I will serve you shrimp that I have cooked for 90 seconds in lightly salted simmering water, then plunged in an ice bath to stop further cooking.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:49 PM

You had me at shrimp. ;-)

Posted by: Scuba_Dude at September 01, 2024 06:50 PM (0XVad)

249 CBD, I think that's called sushi isn't it. ///

Posted by: Ben Had at September 01, 2024 06:51 PM (WbH4L)

250 If it's your own kitchen, no problem with fish in the microwave. If it's the microwave at the office, it should be a fireable offense.

Posted by: Dash my lace wigs! at September 01, 2024 06:51 PM (OX9vb)

251 Frozen burritos do very well in the microwave. I dare say it's the preferred method of cooking them.

Posted by: Weasel at September 01, 2024 06:46 PM (uGpeQ)

I had it down to a science! Come home from work, pop several into the microwave, and they would be ready by the time I had made my first drink.

The real issue was the garnish. Shredded cheese, salsa, both, just hot sauce....

My life was complicated!

Posted by: CharlieBrown'sDildo at September 01, 2024 06:52 PM (d9fT1)

252 CBD, I think that's called sushi isn't it. ///

Posted by: Ben Had at September 01, 2024 06:51 PM (WbH4L)

I'll make you raw shrimp that is delicious!

Posted by: CharlieBrown'sDildo at September 01, 2024 06:52 PM (d9fT1)

253 Okay folks. It's time to set up the bar.

Bourbon? Old Fashioned? Martini? Manhattan? A wild card?

Only the Dildo knows!

Thanks for reading and commenting!

Posted by: CharlieBrown'sDildo at September 01, 2024 06:54 PM (d9fT1)

254 Dash, other fish is a definite NO. The lobsters/ shrimp don't smell but I live in a barn so...

Posted by: Ben Had at September 01, 2024 06:54 PM (WbH4L)

255 Shrimp and other shellfish are easy to cook. Sometime you do not even need heat. Just some lemon or lime juice and after a while they are done!!! Ceviche anyone??

Posted by: Scuba_Dude at September 01, 2024 06:56 PM (0XVad)

256 All summer been getting food to grill rather than heat house unnecessary

Posted by: Skip at September 01, 2024 06:57 PM (fwDg9)

257 We started buying Kerrygold when Land o' Lakes took the Indian off their packaging. Pricey, but we pick it when it's on sale.
Posted by: olddog in mo at September 01, 2024 06:08 PM (pTdyP)

Costco is your friend here. Good prices there.

Posted by: Darrell Harris at September 01, 2024 06:58 PM (2ex5N)

258 screaming in digital, they have a fun selection of holiday crackers. Not the kind you eat but the ones .with the toys and fun hats in them. The best part is watching people trying to open them.
Posted by: Ben Had
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I was just perusing the jam selections. Black currant! And rhubarb & ginger sounds yummy

Posted by: screaming in digital at September 01, 2024 06:58 PM (iZbyp)

259 248 245 You come to my house and I will serve you shrimp that I have cooked for 90 seconds in lightly salted simmering water, then plunged in an ice bath to stop further cooking.

Posted by: CharlieBrown'sDildo at September 01, 2024 06:49 PM

You had me at shrimp. ;-)
Posted by: Scuba_Dude at September 01, 2024 06:50 PM (0XVad)

/Obligatory

That's NOT what She said...

Posted by: Romeo13 at September 01, 2024 06:59 PM (xaFKb)

260 Heathens. burritos are the easiest thing to make fresh.

Posted by: Ben Had at September 01, 2024 06:59 PM (WbH4L)

261 My grill looks just like that!

Posted by: Chuck Schumer at September 01, 2024 06:59 PM (XeU6L)

262 Ceviche anyone??

Keep you regular anyway.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 01, 2024 07:00 PM (vcbnP)

263 screaming in digital, I have been most pleased with anything I have purchased from them.

Posted by: Ben Had at September 01, 2024 07:00 PM (WbH4L)

264 Scuba Dude invites you to the Gun Thread

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

265 NOOD

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

266 Just went to the fig tree to grab a few for dessert and realized the squirrels and the jays have literally stripped the tree except for a few on the limbs overhanging the pond. 😡

Posted by: CrotchetyOldJarhead at September 01, 2024 07:03 PM (3Ope8)

267 Frozen burritos do very well in the microwave. I dare say it's the preferred method of cooking them.

Posted by: Weasel at September 01, 2024 06:46 PM (uGpeQ)

Agreed. I make burritos in the microwave, only instead of frozen I use refried beans and cheese and a carb balance tortilla (to make it keto). Can add shredded chicken or beef if I have them handy. Two and a half minutes, add sauce and pico de gallo, and I'm good to go.

Posted by: HTL at September 01, 2024 07:05 PM (xchKo)

268 Did Lentils this week as a side for grilled steak. Garlic, S&B and smoked paprika in chicken stock. Folded in baby spinach at the end after draining. Garnished with a dollo of Greek yogurt and more paprika. Quite tasty and a nice change of pace from potatoes.

Posted by: RS at September 01, 2024 07:05 PM (E7m29)

269 Aargh.

Posted by: HTL at September 01, 2024 07:06 PM (xchKo)

270 Posted by: HTL at September 01, 2024 07:06 PM (xchKo)

No worries...I fixed it.

Posted by: CharlieBrown'sDildo at September 01, 2024 07:07 PM (d9fT1)

271 Crap spelling. "S&P." "Dollop." Sheesh.

Posted by: RS at September 01, 2024 07:07 PM (E7m29)

272 A well made (hard to find) Long Island ice tea is a blessing in disguise.

Posted by: Idlan at September 01, 2024 07:37 PM (TFxi9)

273 "Tomatoes and Mozzarella with fresh basil"

Just 1 ingredient (balsamic vinegar glaze) away from caprese salad!

We're doing a lot of caprese salads since our tomatoes are coming in.

Posted by: aawlberninf350 at September 01, 2024 10:03 PM (SXVlR)

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