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Food Thread: Braising...It's not just fancy welding!

braising555.jpg

[generic photo of braised meat. No, that's not a brisket!]

My first big braise of the season went off without a hitch, and I even got a pint of beautiful beef tallow out of it! That 13 pound brisket was untrimmed, so I went to town and then rendered the trimmings on a very low flame on the stove. It took a couple of hours, but I was left with beautiful beef tallow for frying potatoes or dipping bread (not really) or any manner of delicious things.

Back to the braise! I seared the trimmed brisket in a roasting pan on the stovetop. It was sort of a pain in the *ss, but I did an okay job. Then I sweated a ton of onion and carrot (cut big and chunky) and celery until it was soft (and maybe it picked up some color), then wine, chopped tomato, a bit of ketchup for sweetness, and a big handful of fresh thyme. I even pretended to use Bay leaf! Oh...I tied the thyme up with some twine so it was easily recovered after cooking.

Then covered the whole shebang and into the oven for four hours at 422 Kelvin.

When it was done I pulled the brisket out to rest a bit before chilling, and transferred the braising liquid and vegetables to a pot to cool. Then into the refrigerator for a day, after which I scraped the fat off the top and reheated for service. I chilled the brisket because cutting it when it was chilled was really easy.

Anyway, it sounds more complicated than it was. It took a fair bit of time because it was large and there was lots of chopping to be done, but it is a simple dish than when executed well is delicious, and can feed an army...or 12 people if you are counting.

Yup...lots of leftovers too!

******

Oh good! The government has hatched another scheme to increase prices! But it's okay, most Americans don't eat much meat because it is so damned expensive already!

Meat and Poultry Products Effluent Guidelines - 2024 Proposed Rule

Here's an article that explains what is going on, but it is behind a paywall...sorry!

Dozens of Meat Processing Plants Expected to Shut Down Under New EPA Rules

The short explanation is that the EPA is sticking its nose where it doesn't belong. I know...that's a real shock! They re going to regulate the effluent from meat processing plants down to levels that will drive some producers out of business and raise the operating costs for the remaining ones.

Remember...no matter how much you hate government...it isn't enough.

******

That's a plain old cauliflower gratin. But I roasted the cauliflower before I mixed it with the Béchamel and cheese mixture, because the last few times I made it the gratin was a bit soggy. And that minor tweak sure did work well!

cauliflowergratin.jpg

I used Ina Garten's recipe, only with the correct amount of cheese...at least double what she calls for.

******

Adding fat to vegetables is obviously the way to make them palatable. Adding two kinds of fat plus chilies is gilding the lily, but I like gilded lilies! And to topp it off, this recipe doesn't have that incredibly irritating affectation of most food websites...19 paragraphs of droning, boring bullsh*t before you get to the recipe!
Spicy Jalapeno Cream Corn
******

California governor signs landmark legislation prohibiting six artificial dyes from the food served at public schools
Democratic Assemblymember Jesse Gabriel introduced the legislation in March, three years after a state report linked consuming synthetic food dyes to hyperactivity and neurobehavioral problems in certain children. Other studies have also shown some of the dyes to be carcinogenic.

Oh! A state report? Because California is to be trusted with biomedical research? $50 says the report is a mass of conjecture and supposition and hypotheticals and correlations, but is also very, very light on those pesky things called data!
******

perfectfood.jpg

******

negroni444.jpg

******

We are entering tomato hell, so beware. 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 soulsWe know who shake their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

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.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty of fifty years, but it is worth it!

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at October 06, 2024 04:00 PM (fwDg9)

2 Today is my birthday!

I'd like a three layer coconut cake please. Thank you.

Posted by: nurse ratched at October 06, 2024 04:01 PM (FifQ2)

3 Throws cream pie at door

Posted by: Skip at October 06, 2024 04:01 PM (fwDg9)

4 BOING!

And today was a fast day.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:01 PM (xIFh6)

5 nurse ducked, Biden's Dog got it

Posted by: Skip at October 06, 2024 04:03 PM (fwDg9)

6 Eh, fast food at home tonight, chicken nuggets and fresh with salad

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

7 Check your garlic, it probably is from China.

Posted by: Accomack at October 06, 2024 04:04 PM (R+sIE)

8 Happy birthday nurse! I'll make you a coconut cake but you have to share with JJ because that's his favorite, too.

Posted by: bluebell at October 06, 2024 04:04 PM (bS+DD)

9 We are entering tomato hell, so beware.

Please to explain?

Posted by: Additional Blond Agent, STEM Guy at October 06, 2024 04:05 PM (/HDaX)

10 Thank you, bluebell!!!

Posted by: nurse ratched at October 06, 2024 04:05 PM (FifQ2)

11 And today was a fast day.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:01 PM (xIFh6)

What did you make for Rosh Hashanah? That's what the brisket was for!

And my kneidlach were perfection. Duck fat for the win!

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

12 The stew pic above looks delicious.

Posted by: Tuna at October 06, 2024 04:07 PM (oaGWv)

13 We are entering tomato hell, so beware.

Please to explain?
Posted by: Additional Blond Agent, STEM Guy at October 06, 2024 04:05 PM (/HDaX)
--------

It's his hyperbolic way of announcing that tomato growing season is over and if you want good fresh tomatoes, you'll have to wait 8 or 9 months.

Posted by: bluebell at October 06, 2024 04:07 PM (bS+DD)

14 Happy Birthday, nurse.

Posted by: Notorious BFD at October 06, 2024 04:07 PM (mH6SG)

15 It's his hyperbolic way of announcing that tomato growing season is over and if you want good fresh tomatoes, you'll have to wait 8 or 9 months.

Posted by: bluebell at October 06, 2024 04:07 PM (bS+DD)

I AM NEVER HYPERBOLIC!

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

16 That cauliflower gratin would be really good if you just left out the cauliflower.

Posted by: bluebell at October 06, 2024 04:08 PM (bS+DD)

17 The stew pic above looks delicious.

It sure does.

Posted by: Notorious BFD at October 06, 2024 04:09 PM (mH6SG)

18 Made a big bone broth batch last week. Low flame for 48 hours.

Skim the fat and save for cooking. separate the marrow and bits and fully blend. Use to enhance soups.

The rest of the "clear broth" is divided up into small containers. Used for soup additive or eaten cold as jellied calves feet.

Bones frozen in batches of 3 or 4. Flavor additives to soups and stews.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:09 PM (xIFh6)

19 I made a chicken stew with my instant-pot yesterday. I don't know much, but I am learning.

Unemployed ATM and only eating home-cooked.

Posted by: BourbonChicken at October 06, 2024 04:09 PM (lhenN)

20 That cauliflower gratin would be really good if you just left out the cauliflower.

Posted by: bluebell at October 06, 2024 04:08 PM (bS+DD)

Oyster Gratin?

Posted by: CharlieBrown'sDildo at October 06, 2024 04:09 PM (d9fT1)

21 nurse ducked, Biden's Dog got it
Posted by: Skip at October 06, 2024 04:03 PM (fwDg9)
-

I like pie.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:09 PM (xIFh6)

22 Happy Birthday nurse
..i.i.i..
{......}
{......}
{......}


Posted by: Skip at October 06, 2024 04:10 PM (fwDg9)

23 Happy Birthday nurse! *pushes cake through usb port*

Posted by: I am the Shadout Mapes, the Housekeeper at October 06, 2024 04:10 PM (PiwSw)

24 Unemployed ATM and only eating home-cooked.

Posted by: BourbonChicken at October 06, 2024 04:09 PM (lhenN)

It's amazing how much prepared food costs!

Posted by: CharlieBrown'sDildo at October 06, 2024 04:10 PM (d9fT1)

25 Unemployed ATM and only eating home-cooked.
Posted by: BourbonChicken at October 06, 2024 04:09 PM (lhenN)
---------

Sorry to hear you're unemployed but you are eating the better way. Home-cooked is always better than the alternative.

Posted by: bluebell at October 06, 2024 04:10 PM (bS+DD)

26 Hypergolic?

Posted by: Accomack at October 06, 2024 04:10 PM (wmiYU)

27 Happy birthday, Nurse!
* shoves cake thru USB port *

I was in the mood for "comfort food" last night, so I made Salisbury steak with mushroom and onion gravy. I was also short on time, so I made some instant potatoes and opened up canned green beans and corn. It was like going to a homestyle cafeteria. Got plenty of leftovers for tonight as well.

Posted by: PabloD at October 06, 2024 04:12 PM (NGHh4)

28 nurse, !!!HAPPY BIRTHDAY!!!

Posted by: Ben Had at October 06, 2024 04:14 PM (I1GXe)

29 26 - He's only hypergolic when you mention French Toast with tree sap reduction.

Posted by: Next2Nothing at October 06, 2024 04:15 PM (tA1/w)

30 Hyperactive?

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

31 Back to the braise! I seared the trimmed brisket in a roasting pan on the stovetop. It was sort of a pain in the *ss, but I did an okay job. Then I sweated a ton of onion and carrot (cut big and chunky) and celery until it was soft (and maybe it picked up some color), then wine, chopped tomato, a bit of ketchup for sweetness, and a big handful of fresh thyme. I even pretended to use Bay leaf! Oh...I tied the thyme up with some twine so it was easily recovered after cooking.

Then covered the whole shebang and into the oven for four hours at 422 Kelvin.

IOW, you're halfway to demi-glace.

Posted by: That guy who thinks a British word is always better at October 06, 2024 04:15 PM (xCA6C)

32 What did you make for Rosh Hashanah? That's what the brisket was for!

Posted by: CharlieBrown'sDildo at October 06, 2024 04:06 PM (d9fT1)
-

Made a big slab of rib meat. The cut is called here ontrib in English. Slow cold smoked it for 2 hours. Rubbed with coarse salt and pepper. Then slow grilled for 2 hours until internal temp was 118F/48C. Let rest covered for 45 minutes. Fired up grill and seared on each side for 4 minutes.

Big hit!

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:16 PM (xIFh6)

33 F^*k brisket. It's a fatty, crap piece of meat. You absolutely HAVE to braise brisket, in some way (slow, low) whatever, to get the fat and collagen out. Just so you can taste some meat, that isn't very good.
go pork.

Posted by: Brave Sir Robin at October 06, 2024 04:16 PM (lPeS+)

34 That cauliflower gratin would be really good if you just left out the cauliflower.
Posted by: bluebell

Agreed. But I couldn't find any gratin at the grocery last week either so there's that.

Posted by: Tonypete at October 06, 2024 04:16 PM (WXNFJ)

35 Everything sounded good until the ketchup part.

Posted by: Ben Had at October 06, 2024 04:17 PM (I1GXe)

36 Hypergolic?

Posted by: Accomack

Hypergamic?

Posted by: Women who overestimate their attractiveness at October 06, 2024 04:17 PM (xCA6C)

37 F^*k brisket. It's a fatty, crap piece of meat. You absolutely HAVE to braise brisket, in some way (slow, low) whatever, to get the fat and collagen out. Just so you can taste some meat, that isn't very good.

Culinarily ignorant knucklehead says what?

Posted by: Archimedes at October 06, 2024 04:18 PM (xCA6C)

38 I just found out what "calimocho" is: cheap Spanish red wine mixed with Coca-cola. It's the young Spaniard's version of Boones Farms or Blue Nun.

Speaking of cheap horrors, I donated several of Aldi's rice concoctions to the church food pantry. The kids like them, but the Spanish rice tastes like it has ketchup in it and the chicken/broccoli... yuck!

I made chicken breasts with polenta and garlic for dinner.

Posted by: NaughtyPine at October 06, 2024 04:19 PM (fxCK2)

39 Agreed. But I couldn't find any gratin at the grocery last week either so there's that.
Posted by: Tonypete at October 06, 2024 04:16 PM (WXNFJ)
---------

I'll give you my recipe. Homemade is best anyway.

Posted by: bluebell at October 06, 2024 04:20 PM (bS+DD)

40 Mutated baby back ribs experiencing BBQing at the moment.

I wanted ribs buuuut, the price at better grocery stores discouraged me, so I went to Kroger's to buy a rack of their weirdly formed baby back ribs, which-

wither the pigs are subjected to the tremendous bone-twisting forces of a black hole somewhere in Iowa, or-

their butchers are specially trained in the art of chainsaw slaughter while undergoing severe epileptic seizures.

Either/or. Maybe both.

Anyway, they sure smell good as their weirdly mutated giblets are cooking, so I guess that's all that matters.

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

41 Happy Birfday!

Posted by: Mr Aspirin Factory, red heifer owner at October 06, 2024 04:21 PM (j4N5X)

42 Dinner today is:
Jerk Pork Loin (seasoned myself)
Baba Ghanouj with pretzel bites, baby carrots, and celery sticks (1st son hates eggplant and is missing dinner tonight - so yes, this doesn't match, but it serves the need) - even made it with spinach as my green herb and it works
Clementines, Green Grapes, and Pomegranate Seeds

And dessert is tahini caramel dark chocolate brownies. Why? B/c I wanted to use up the tahini container. And treatment is going well enough that I now would like a little sugar tonight (I went a week where I had no desire for any junk...which is probably a good thing, but sometimes, you just want to eat badly...so there's my bad item.

Posted by: Nova Local at October 06, 2024 04:21 PM (exHjb)

43 Hmmm

wither = either

Maybe I prefer wither though.

Posted by: naturalfake at October 06, 2024 04:22 PM (eDfFs)

44 Happy birthday, Nurse! May you live a hundred years.

Posted by: NaughtyPine at October 06, 2024 04:22 PM (fxCK2)

45 Almost 11:30PM here. Need to call it a night.

Incoming on Haifa area right now. Jets in the sky over Jerusalem.

But they say that Iran's opened up their airspace again. So maybe I'll sleep well tonight.

'Nite.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:24 PM (xIFh6)

46 Happy birthday, Nurse! May you live a hundred years.
Posted by: NaughtyPine at October 06, 2024 04:22 PM (fxCK2)
-

Jimmy Carter smiled.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:25 PM (xIFh6)

47 I used Ina Garten's recipe, only with the correct amount of cheese...at least double what she calls for.

What a coincidence, this is also the correct amount of cheese for Ree Drummond's mac-and-cheese recipe!



Posted by: Helena Handbasket at October 06, 2024 04:25 PM (FnneF)

48 It's his hyperbolic way of announcing that tomato growing season is over and if you want good fresh tomatoes, you'll have to wait 8 or 9 months.
Posted by: bluebell at October 06, 2024 04:07 PM (bS+DD)

Hell indeed. But having survived Helene, we still have a few tomatoes ripening on the vine.

Posted by: Additional Blond Agent, STEM Guy at October 06, 2024 04:25 PM (/HDaX)

49 Double hmmm.

giblets = riblets


Now you know.

Posted by: naturalfake at October 06, 2024 04:25 PM (eDfFs)

50 ordered a Negroni without knowing what a Negroni is and I think it's bug spray + gin?

If you ordered it without knowing what it is, you'll probably think it tastes like bug spray + gin. They're an "acquired taste." Which I haven't acquired.

Equal parts gin, vermouth, Campari.

And there are bugs involved if you got the original Campari that gets its red color from carmine dye, a.k.a. cochineal bug squeezins. They stopped using that in 2006, per wiki, but a bottle of Campari goes a long way if you're not into really bitter drinks.

Posted by: mikeski at October 06, 2024 04:26 PM (DgGvY)

51 I made a big pot of green (aka "actual") chile for the family this weekend. It was a *lot* of chile. I told my brother to bring a container to take home some of the inevitable leftovers. No need. Wiped out. A serving spoon rattling around in a crockpot was all that was left, and I barely ate because I wasn't feeling well.

So I think I'm getting good at chile.

Posted by: Yudhishthira's Dice at October 06, 2024 04:26 PM (awTae)

52 my stove doesn't do 422 Kelvin, but it can do 300F anytime, any day!

Posted by: stephana at October 06, 2024 04:26 PM (Pd4Md)

53 Interesting … you cook the brisket then fridge it for a day. Then reheat it. I like it hot and juicy off the heat. Just like my women. I’ll gladly reheat the leftovers and eat them, but to my tastes it’s better right off the heat.

Posted by: Elric Blade at October 06, 2024 04:26 PM (bfj/U)

54






*drool*

Posted by: The Retarded Peanut Farmer at October 06, 2024 04:26 PM (j4N5X)

55 I learned to braise beef for beef stew from... a recipe in The Elder Scrolls Skyrim Cookbook. Seriously. I also found an easier version of the family recipe for honey wheat bread.

Here's a link to the book online at the beef stew recipe.

https://tinyurl.com/b6kxh4sb

Posted by: NaughtyPine at October 06, 2024 04:26 PM (fxCK2)

56 And there are bugs involved if you got the original Campari that gets its red color from carmine dye, a.k.a. cochineal bug squeezins. They stopped using that in 2006, per wiki, but a bottle of Campari goes a long way if you're not into really bitter drinks.
Posted by: mikeski at October 06, 2024 04:26 PM (DgGvY)
-

And that is why since around then there is Campari with a kosher supervision.

Love it. And one of our pups, who did some bartending way back, makes an excellent nigiri!

Posted by: Biden's Dog sniffs a whole lotta malarkey, at October 06, 2024 04:28 PM (xIFh6)

57 >>> 7 Check your garlic, it probably is from China.
Posted by: Accomack at October 06, 2024 04:04 PM (R+sIE)

Dorot frozen pods from JOOOS in Israel (cooking)
Hood River Garlic from Muricans in Murica (planting)

Posted by: Helena Handbasket at October 06, 2024 04:28 PM (FnneF)

58 I’m a big fan of the Negroni. It’s a manly man’s drink. Wimps and pansies need not apply.

Posted by: Elric Blade at October 06, 2024 04:28 PM (bfj/U)

59 Interesting … you cook the brisket then fridge it for a day. Then reheat it. I like it hot and juicy off the heat.

There's no reason to choose. You almost always have a lot of brisket leftovers, so you eat it hot the first day, refrigerate the leftovers, and enjoy those in whatever manner you choose. Ripping hunks off a cold brisket is like manna from heaven.

Posted by: Archimedes at October 06, 2024 04:28 PM (xCA6C)

60 I’m a big fan of the Negroni. It’s a manly man’s drink. Wimps and pansies need not apply.

I like bitter, but I dislike Negronis. It's effete and European.

Posted by: Archimedes at October 06, 2024 04:29 PM (xCA6C)

61
my stove doesn't do 422 Kelvin, but it can do 300F anytime, any day!

Posted by: stephana at October 06, 2024 04:26 PM

Casa CBD has the latest in upscale appliances.

Posted by: Divide by Zero at October 06, 2024 04:31 PM (RKVpM)

62 "F^*k brisket. It's a fatty, crap piece of meat. You absolutely HAVE to braise brisket, in some way"

Ummm, okay. Look, I'll give you a good head start and try to hold off the Texans before they come after you...but you better get started NOW.

Posted by: Art Rondelet of Malmsey at October 06, 2024 04:31 PM (FEVMW)

63 FREEZING COFFEE CREAMERS ... In Saturday's coffee thread, there was a discussion about freezing various types of coffee creamers (including half 'n' half) ... Mentioned by several commenters was freezing small portions in ice cube trays, but I wanted to suggest using silicone molds (available at craft stores like Hobby Lobby, Joann, or Michaels) ... Some of the patterns (such as swirls) might actually be more size-appropriate than the larger cube sizes -- depending on how much/little creamer you prefer ... Anyway, when certain patterns are being discontinued, prices can drop to as low as $3 each.

Posted by: Kathy at October 06, 2024 04:32 PM (qpw89)

64 … but I like gilded lilies!

I just discovered a wonderful YouTube channel, Sandwiches of History. Basically, a vintage cookbook channel focused entirely on sandwiches. Each video ranges from one to four minutes; perfect for short attention spans.

Anyway, after making each one he gilds it with an extra ingredient.

Posted by: Stephen Price Blair at October 06, 2024 04:33 PM (PmqP5)

65 I'm on a hash brown spree the past few days. Accompanied by over easy eggs and sausage. Love the crunch when you do them right. Kent Rollins gets it just right, btw. That man knows how to cook.

Posted by: IRONGRAMPA at October 06, 2024 04:35 PM (hKoQL)

66 Happy birthday, Nurse!

Posted by: Comrade Flounder, Disinformation Demon at October 06, 2024 04:36 PM (i24o9)

67 There are many of G-d's wonders in America. Brisket is one of them.

I've never encountered a brisket-basher before. It's like someone saying "ya know what? The Grand Canyon sucks. Just a big-ass ditch. Somebody oughta fill it with concrete."

Posted by: Yudhishthira's Dice at October 06, 2024 04:36 PM (awTae)

68 I AM NEVER HYPERBOLIC!

I have just started reading For All Mankind, so I can confidently say that you are occasionally hypergolic.

Posted by: Stephen Price Blair at October 06, 2024 04:36 PM (PmqP5)

69 Interesting … you cook the brisket then fridge it for a day. Then reheat it. I like it hot and juicy off the heat. Just like my women. I’ll gladly reheat the leftovers and eat them, but to my tastes it’s better right off the heat.
Posted by: Elric Blade

If I recall from Alton Brown, that cooling and then reheating helps break down the collagen.

Posted by: MkY at October 06, 2024 04:37 PM (cPGH3)

70 Sister came back from a fishing trip in Oregon and brought back salmon which she kindly gave some of to us.. Will be having that tonight. My husband likes to make a tarragon lemon cream sauce but I prefer it plainly cooked with a squeeze of lemon and tartar sauce

Posted by: It's me donna at October 06, 2024 04:38 PM (IyPmt)

71 I learned to braise in a middle.class family...

Posted by: Diogenes at October 06, 2024 04:38 PM (W/lyH)

72 I cool and reheat gyro meat. easier to cut.

Posted by: Yudhishthira's Dice at October 06, 2024 04:38 PM (awTae)

73 I've never encountered a brisket-basher before. It's like someone saying "ya know what? The Grand Canyon sucks. Just a big-ass ditch. Somebody oughta fill it with concrete."
Posted by: Yudhishthira's Dice at October 06, 2024 04:36 PM (awTae)

Guilty, I wasn't impressed but I wouldn't fill it with concrete

Posted by: It's me donna at October 06, 2024 04:39 PM (IyPmt)

74 Is it National Noodles Day?

Posted by: Ciampino - pasta pasta at October 06, 2024 04:40 PM (qfLjt)

75 @ 64 Here's another for you, Stephen-"Tasting History with Max Miller". It's a compendium of recipes throughout history that's just fascinating.

Posted by: IRONGRAMPA at October 06, 2024 04:40 PM (hKoQL)

76 F^*k brisket. It's a fatty, crap piece of meat.

Posted by: Brave Sir Robin at October 06, 2024 04:16 PM (lPeS+)

Step outside!

Posted by: CharlieBrown'sDildo at October 06, 2024 04:40 PM (d9fT1)

77 A very happy birthday to Nurse!!!

Posted by: Diogenes at October 06, 2024 04:40 PM (W/lyH)

78 77 A very happy birthday to Nurse!!!
Posted by: Diogenes at October 06, 2024 04:40 PM (W/lyH)


Yes.. Happy Birthday

Posted by: It's me donna at October 06, 2024 04:41 PM (IyPmt)

79 F^*k brisket. It's a fatty, crap piece of meat. You absolutely HAVE to braise brisket, in some way (slow, low) whatever, to get the fat and collagen out. Just so you can taste some meat, that isn't very good.
go pork.

This guy probably also says he hates the Beatles. Contrariness virtue signaling.

Posted by: Archimedes at October 06, 2024 04:41 PM (xCA6C)

80 Cooking a beef stew right now. Debating on the 'taters.

Posted by: weft cut-loop at October 06, 2024 04:42 PM (IG4Id)

81 It's like someone saying "ya know what? The Grand Canyon sucks.

Posted by: Yudhishthira's Dice at October 06, 2024 04:36 PM (awTae)

That Shakespeare guy was a shit writer.

Posted by: CharlieBrown'sDildo at October 06, 2024 04:42 PM (d9fT1)

82 Just took down 1 of my 2 enormous outdoor basil plants...drying it for winter basil is the plan after dinner. Other one will become pesto later this week before temps get too cold at night and kill them (and daughter has already taken some of the plant and now has an indoor basil for winter)...still bringing in cherry tomatoes for eating...

Posted by: Nova Local at October 06, 2024 04:42 PM (exHjb)

83 80 Cooking a beef stew right now. Debating on the 'taters.
Posted by: weft cut-loop at October 06, 2024 04:42 PM (IG4Id)

The answer is yes...

Posted by: Nova Local at October 06, 2024 04:42 PM (exHjb)

84 Just took down 1 of my 2 enormous outdoor basil plants...drying it for winter basil is the plan after dinner.

Hang it upside down in a paper bag, or put it in the oven?

Posted by: Archimedes at October 06, 2024 04:43 PM (xCA6C)

85 73 I've never encountered a brisket-basher before. It's like someone saying "ya know what? The Grand Canyon sucks. Just a big-ass ditch. Somebody oughta fill it with concrete."
Posted by: Yudhishthira's Dice at October 06, 2024 04:36 PM (awTae)

Guilty, I wasn't impressed but I wouldn't fill it with concrete
Posted by: It's me donna at October 06, 2024 04:39 PM (IyPmt)
——-

I like brisket. But is it my fav cut of beef? No. That would be porterhouse.

Posted by: Elric Blade at October 06, 2024 04:43 PM (bfj/U)

86 YD, definitely easier.

Posted by: Ben Had at October 06, 2024 04:43 PM (I1GXe)

87 70 Sister came back from a fishing trip in Oregon and brought back salmon which she kindly gave some of to us.. Will be having that tonight. My husband likes to make a tarragon lemon cream sauce but I prefer it plainly cooked with a squeeze of lemon and tartar sauce
Posted by: It's me donna

Oregon salmon is really, really good. And not nearly as expensive as Alaskan salmon. Has a good fat content. I'd serve it grilled with salt, pepper and lemon. Sauce on the side.

Posted by: nurse ratched at October 06, 2024 04:43 PM (GBXhj)

88
Oregon salmon is really, really good. And not nearly as expensive as Alaskan salmon. Has a good fat content. I'd serve it grilled with salt, pepper and lemon. Sauce on the side.
Posted by: nurse ratched at October 06, 2024 04:43 PM (GBXhj)

Yup

Posted by: It's me donna at October 06, 2024 04:44 PM (IyPmt)

89 I have rediscovered braising. It's so versatile, especially with liquids used. Perfect for my "what's in the fridge tonight?" style of cooking.

Posted by: RS at October 06, 2024 04:44 PM (E7m29)

90 This guy probably also says he hates the Beatles. Contrariness virtue signaling.

Everything is overrated, everything sucks.

Posted by: Notorious BFD at October 06, 2024 04:44 PM (mH6SG)

91 84 Just took down 1 of my 2 enormous outdoor basil plants...drying it for winter basil is the plan after dinner.

Hang it upside down in a paper bag, or put it in the oven?
Posted by: Archimedes at October 06, 2024 04:43 PM (xCA6C)

Gonna use the oven b/c it's already on for the pork...and I have a cat, who won't leave a green leafy thing alone...

Posted by: Nova Local at October 06, 2024 04:44 PM (exHjb)

92 Hello Horde,

Happy 29th Nurse. Been. Big weekend based on your self reporting. Way to celebrate!

Posted by: Pete Bog at October 06, 2024 04:44 PM (RsT6s)

93 Cooking a beef stew right now. Debating on the 'taters.
Posted by: weft cut-loop at October 06, 2024 04:42 PM (IG4Id)

The answer is yes...
Posted by: Nova Local at October 06, 2024 04:42 PM (exHjb)


One assumes the debate is about how many potatoes to use.

Posted by: Diogenes at October 06, 2024 04:46 PM (W/lyH)

94 Nova local, I'm still getting tomatoes off the three plants I managed to start in grow bags before my surgery in the spring. I also have two jalapeno plants that are bending under the weight of fruit- I need some ideas to preserve them. (Not canning, no equipment at the moment!)

Posted by: Moki at October 06, 2024 04:46 PM (wLjpr)

95 Thanks to all y'all! I spent yesterday tailgating and attending the UW Michigan game courtesy of my #1 son and brother.

It was an awesome day!

Posted by: nurse ratched at October 06, 2024 04:46 PM (5dHQx)

96 It’s incredible that the scumbag government wants to impose draconian and idiotic regs on meat and other food processing plants. Yet the same government will turn a blind eye to these very same plants hiring armies of illegals as very cheap labor to shut out normal Americans.

Posted by: Elric Blade at October 06, 2024 04:46 PM (bfj/U)

97 93 Cooking a beef stew right now. Debating on the 'taters.
Posted by: weft cut-loop at October 06, 2024 04:42 PM (IG4Id)

The answer is yes...
Posted by: Nova Local at October 06, 2024 04:42 PM (exHjb)


One assumes the debate is about how many potatoes to use.
Posted by: Diogenes at October 06, 2024 04:46 PM (W/lyH)

The answer is still yes..."More than 1 - yes...more than 2 - yes..." til all potatoes are in use...

Posted by: Nova Local at October 06, 2024 04:46 PM (exHjb)

98 Plan A was making lasagna while watching Jets vs Vikings. Epic fail. Plan B was everybody go to a restaurant while I stay home and clean up the kitchen.

Also, the Jets, being the Jets, blew the game in the 4th quarter.

However, all the cheerleaders appear to be real women. So, we've got that going for us.

Who is John Galt and can he make lasagna ?


Posted by: Going deep. Out. at October 06, 2024 04:47 PM (9X60i)

99 my stove doesn't do 422 Kelvin, but it can do 300F anytime, any day!

Posted by: stephana at October 06, 2024 04:26 PM (Pd4Md)

At least it's better than centigrade. The Frogs and the Brits do centigrade, or even worse, stupid little numbers instead of actual temperature.

Set your oven on 7.

What the hell does that mean?

Posted by: CharlieBrown'sDildo at October 06, 2024 04:47 PM (d9fT1)

100 Thanks to all y'all! I spent yesterday tailgating and attending the UW Michigan game courtesy of my #1 son and brother.

It was an awesome day!
Posted by: nurse ratched at October 06, 2024 04:46 PM (5dHQx)


A nice win too for the second best college team in the state.

Posted by: Diogenes at October 06, 2024 04:48 PM (W/lyH)

101 I feel like I should really have posted this in the GAINZZ thread. I’ve been going through my mom’s 1960 home ec notebook. Finding myself at the end of a vacation with a fridge containing only about two cups of milk and one egg, I decided to try the very simple “baked custard” in the book. (The rental also has sugar, salt, and cinnamon sugar in the cupboard.)

This recipe was not on my shortlist because it’s one of those where you put the custard in a larger pan of hot water. These never turn out for me.

This time it came out perfect! Possibly because my mom’s notes said to only use a little hot water. I suspect I’ve been using too much in the past and it’s been keeps the custard from baking.

Posted by: Stephen Price Blair at October 06, 2024 04:48 PM (PmqP5)

102 Then reheat it. I like it hot and juicy off the heat. Just like my women. I’ll gladly reheat the leftovers and eat them, but to my tastes it’s better right off the heat.
Posted by: Elric Blade

The leftover women? How do you store them?

Posted by: Pete Bog at October 06, 2024 04:48 PM (RsT6s)

103 94 Nova local, I'm still getting tomatoes off the three plants I managed to start in grow bags before my surgery in the spring. I also have two jalapeno plants that are bending under the weight of fruit- I need some ideas to preserve them. (Not canning, no equipment at the moment!)
Posted by: Moki at October 06, 2024 04:46 PM (wLjpr)

You can dry the jalapenos in the oven...internet has the best technique (I don't grow them b/c I don't like that much heat - the year I grew Tabasco peppers, I about died from trying to use them in any way that wouldn't kill me)...

Posted by: Nova Local at October 06, 2024 04:48 PM (exHjb)

104 All this talk about pies has me wondering. Wouldn't it be funny if Mossad arranged for suitably messy pies to be thrown at the leaders in Iran, televised? I could stand seeing them look like idiots.

Posted by: Hour of the Wolf at October 06, 2024 04:49 PM (VNX3d)

105 Plan A was making lasagna while watching Jets vs Vikings. Epic fail.

Also, the Jets, being the Jets, blew the game in the 4th quarter.

Posted by: Going deep. Out. at October 06, 2024 04:47 PM (9X60i)

Any day that includes watching the NY Jets has failure built into it. Unless you are a very new Jets fan, you should have planned for this.

Posted by: CharlieBrown'sDildo at October 06, 2024 04:49 PM (d9fT1)

106 You can dry the jalapenos in the oven...internet has the best technique (I don't grow them b/c I don't like that much heat - the year I grew Tabasco peppers, I about died from trying to use them in any way that wouldn't kill me)...
Posted by: Nova Local at October 06, 2024 04:48 PM (exHjb)

Husband planted scotch bonnet and Carolina reaper.. he can eat the scotch bonnets but the reaper is too hot.. Even the smell burns your nose.

Posted by: It's me donna at October 06, 2024 04:50 PM (IyPmt)

107 >>They re going to regulate the effluent from meat processing plants down to levels that will drive some producers out of business and raise the operating costs for the remaining ones.


Shorter EPA: We'll regulate the country into veganism.
By design.

Posted by: Lizzy at October 06, 2024 04:50 PM (scDBq)

108 The leftover women? How do you store them?

Posted by: Pete Bog at October 06, 2024 04:48 PM (RsT6s)

Vacuum bagged then hung in the barn with the venison.

Posted by: CharlieBrown'sDildo at October 06, 2024 04:50 PM (d9fT1)

109 102 Then reheat it. I like it hot and juicy off the heat. Just like my women. I’ll gladly reheat the leftovers and eat them, but to my tastes it’s better right off the heat.
Posted by: Elric Blade

The leftover women? How do you store them?
Posted by: Pete Bog at October 06, 2024 04:48 PM (RsT6s)
———

[Nodding sagely]

—— Diddy

Posted by: Elric Blade at October 06, 2024 04:50 PM (bfj/U)

110 Moki, You can freeze them. Rinse, dry and freeze.

Posted by: Ben Had at October 06, 2024 04:51 PM (I1GXe)

111 Congrats that your treatment is going well! That is wonderful news, Nova Licsl!!!

Happy Birthday Nurse!!!

Posted by: Moki at October 06, 2024 04:51 PM (wLjpr)

112 We had homemade butternut squash bisque last night. A little cinnamon and nutmeg. Tasty.

Posted by: Martini Farmer at October 06, 2024 04:52 PM (Q4IgG)

113 Set your oven on 7.

What the hell does that mean?
Posted by: CharlieBrown'sDildo at October 06, 2024 04:47 PM (d9fT1)
--------

It's the gas mark number, and 7 corresponds to 425 F. I don't think the French use it, just the Brits, and you know what their cooking is like.

Posted by: bluebell at October 06, 2024 04:52 PM (bS+DD)

114 99
Posted by: CharlieBrown'sDildo at October 06, 2024 04:47 PM (d9fT1)
----
Celsius

Posted by: Ciampino - pastasciutta at October 06, 2024 04:52 PM (qfLjt)

115 Thanks NL and Ben Had!! I have enough to try both methods!!

Posted by: Moki at October 06, 2024 04:53 PM (wLjpr)

116 Paella for me tonight. Cooked roast chicken and veggies for a hot date on Friday. The leftovers are being converted into paella. Which is the traditional way to make paella.

Posted by: Elric Blade at October 06, 2024 04:53 PM (bfj/U)

117 Set your oven on 7.

What the hell does that mean?
Posted by: CharlieBrown'sDildo at October 06, 2024 04:47 PM (d9fT1)

Precisely what it says. Neither 6 nor 8. 7 shall be the number of the cooking.

Thou shalt not set at 11 and return to 7. Verily you shall commence at 7.

Posted by: Pete Bog at October 06, 2024 04:53 PM (RsT6s)

118 Tasting History with Max Miller
—IronGrampa.

I am subscribed to his channel; I think from a recommendation in this group—possibly you. So thanks!

Posted by: Stephen Price Blair at October 06, 2024 04:53 PM (PmqP5)

119 Hello Moki! I hope you and Mr. Moki and the Mokettes are doing well.

Posted by: bluebell at October 06, 2024 04:53 PM (bS+DD)

120 It's the gas mark number, and 7 corresponds to 425 F. I don't think the French use it, just the Brits, and you know what their cooking is like.

Posted by: bluebell at October 06, 2024 04:52 PM (bS+DD)

Their cooking can be quite good (don't get me started), but their chaotic system of weights and measures is a pretty good indication of a failing society.

Posted by: CharlieBrown'sDildo at October 06, 2024 04:54 PM (d9fT1)

121 Precisely what it says. Neither 6 nor 8. 7 shall be the number of the cooking.

Thou shalt not set at 11 and return to 7. Verily you shall commence at 7.
Posted by: Pete Bog at October 06, 2024 04:53 PM (RsT6s)

7 degrees is going to take a long time to cook.

Posted by: Aetius451AD at October 06, 2024 04:54 PM (y31cs)

122 Their cooking can be quite good (don't get me started), but their chaotic system of weights and measures is a pretty good indication of a failing society.
Posted by: CharlieBrown'sDildo at October 06, 2024 04:54 PM (d9fT1)
--------

Not to mention their annoying habit of driving on the wrong side of the street.

Posted by: bluebell at October 06, 2024 04:55 PM (bS+DD)

123 Bluebell!!!!!!

We are rocking along! I can walk now, Mr Moki gets to have a hip replacement and the Mokettes are thriving in school!!!

Posted by: Moki at October 06, 2024 04:55 PM (wLjpr)

124 I don't think I have subscribed to Max, but seen enough his videos pop up a lot to watch

Posted by: Skip at October 06, 2024 04:55 PM (fwDg9)

125 Hope you and yours are well and blessed!!!

Posted by: Moki at October 06, 2024 04:56 PM (wLjpr)

126
Brisket is one of those once or twice a year pleasures. As it should be. I could not imagine eating it day after day.

Posted by: Divide by Zero at October 06, 2024 04:56 PM (RKVpM)

127 Celsius

Posted by: Ciampino - pastasciutta at October 06, 2024 04:52 PM (qfLjt)

The new name for centigrade. It's still stupid.

Posted by: CharlieBrown'sDildo at October 06, 2024 04:56 PM (d9fT1)

128 >>. . .so I made Salisbury steak with mushroom and onion gravy. I was also short on time, so I made some instant potatoes and opened up canned green beans and corn.


Add some chocolate pudding and you have a 1970's tv dinner -- yum!!

Posted by: Lizzy at October 06, 2024 04:56 PM (scDBq)

129 "Then covered the whole shebang and into the oven for four hours at 422 Kelvin." ...

Whaaaaaa ... !? What is this 'KELVIN' of which you speak ... ? In cooking, there is only ONE scale whose name is 'Fahrenheit'. 'Kelvin' ... it is to laff, yes ... ? I have to get my Converter out. I hope you're happy now. 'Kelvin' ... add '-ator' to it and y' got a my-t-fine defridgerator ...

Posted by: Dr_No at October 06, 2024 04:57 PM (ayRl+)

130 Not to mention their annoying habit of driving on the wrong side of the street.

Posted by: bluebell at October 06, 2024 04:55 PM (bS+DD)

Mind the gap!

Posted by: CharlieBrown'sDildo at October 06, 2024 04:57 PM (d9fT1)

131 117 Set your oven on 7.

What the hell does that mean?
Posted by: CharlieBrown'sDildo at October 06, 2024 04:47 PM (d9fT1)

Precisely what it says. Neither 6 nor 8. 7 shall be the number of the cooking.

Thou shalt not set at 11 and return to 7. Verily you shall commence at 7.

Posted by: Pete Bog at October 06, 2024 04:53 PM (RsT6s)
----
That's the temperature for cooking rabbits, right?

Posted by: Ciampino - pastasciutta alla Bolognee at October 06, 2024 04:57 PM (qfLjt)

132 Any day that includes watching the NY Jets has failure built into it.

You are correct. But me being me, I figured I could just overpower all the negative waves with my big daddy karmaness.

Apparently not.

Posted by: Going deep. Out. at October 06, 2024 04:58 PM (9X60i)

133 Set your oven on 7. What the hell does that mean?

Theoretically it means that every manufacturer in that country uses the same scale. Which would be simultaneously amazing and amazingly pointless if true but I don’t believe it. If the manufacturers were all going to go to the trouble of synchronizing their numbers, why not just use an actual temperature?

Posted by: Stephen Price Blair at October 06, 2024 04:58 PM (PmqP5)

134 > but their chaotic system of weights and measures is a pretty good indication of a failing society.
______
Well, they do use the metric system.

Posted by: Martini Farmer at October 06, 2024 04:58 PM (Q4IgG)

135 Whatever happened to Salisbury steak? When I was a kid (in the 80s) it was everywhere. So where knishes. Now they’re nowhere.

Posted by: Elric Blade at October 06, 2024 04:58 PM (bfj/U)

136 If the manufacturers were all going to go to the trouble of synchronizing their numbers, why not just use an actual temperature?
Posted by: Stephen Price Blair at October 06, 2024 04:58 PM (PmqP5)

No... that's just what they'll be expecting us to do.

Posted by: Rex Kramer at October 06, 2024 04:59 PM (y31cs)

137 I need to go get the ingredients for a pineapple upside down cake again, I did my very first one a while ago, it came out gorgeous and I managed to get the pan scrapings plus 2 cherries. This time nobody's gonna know about it but me.

Posted by: IRONGRAMPA at October 06, 2024 04:59 PM (hKoQL)

138 107 >>They re going to regulate the effluent from meat processing plants down to levels that will drive some producers out of business and raise the operating costs for the remaining ones.


Shorter EPA: We'll regulate the country into veganism.
By design.
Posted by: Lizzy at October 06, 2024 04:50 PM (scDBq)

100% true. Nov 5 can't come soon enough...

Posted by: Nova Local at October 06, 2024 05:00 PM (exHjb)

139 135 Whatever happened to Salisbury steak? When I was a kid (in the 80s) it was everywhere. So where knishes. Now they’re nowhere.
Posted by: Elric Blade at October 06, 2024 04:58 PM (bfj/U)

Mmmm. Mushroom gravy.

Posted by: Rex Kramer at October 06, 2024 05:00 PM (y31cs)

140 So where knishes. Now they’re nowhere.

Posted by: Elric Blade at October 06, 2024 04:58 PM (bfj/U)

Get thee to Yonah Schimmel!

Posted by: CharlieBrown'sDildo at October 06, 2024 05:00 PM (d9fT1)

141 Good afternoon, horde.

Nurse ratched! Happy birthday!

Posted by: Dash my lace wigs! at October 06, 2024 05:00 PM (OX9vb)

142 Made tacos the other day. They were good, but messy. Plus that shell doesn't hold all the stuff I want to put in. I'm going to make burritos or enchiladas this week. I can load them up.

Bought some Frank's Hot Sauce. Pretty good. A little hotter than Louisiana Hot Sauce, IMO. 🌶️🌮

Posted by: Don Black at October 06, 2024 05:01 PM (/7KEl)

143 111 Congrats that your treatment is going well! That is wonderful news, Nova Licsl!!!

Happy Birthday Nurse!!!
Posted by: Moki at October 06, 2024 04:51 PM (wLjpr)

It's going pretty well. I freaked the docs out with an allergic reaction (a new one - contact dermatitis from cutting a butternut squash), so now I get to take 24 hour Claritan for the next month, plus I have so many cool and expensive steroids and a chart of how bad is "email, call, or go to the ER after my Epi" - this also did earn me weekly appointments for the next month, which is unusual...but so am I.

I did tell the doc I'd react strongly to the meds, so slow and steady was a good plan...

Posted by: Nova Local at October 06, 2024 05:02 PM (exHjb)

144 Frank's Hot Sauce. Pretty good. A little hotter than Louisiana Hot Sauce, IMO.

Posted by: Don Black at October 06, 2024 05:01 PM (/7KEl)

Frank's is in the hot sauce rotation here at Chez Dildo.

Posted by: CharlieBrown'sDildo at October 06, 2024 05:03 PM (d9fT1)

145 Been cooking/food prep since the end of book thread today. Got the dog food done, then prepped every single vegetable I got at the grocery store yesterday.

Everything is chopped or sliced and put in containers, and broccoli, carrots and celery parboiled to throw into stir fry.

Can someone make me some dinner, please? I'm beat!

Posted by: Dash my lace wigs! at October 06, 2024 05:03 PM (OX9vb)

146
A nice win too for the second best college team in the state.
Posted by: Diogenes

Michigan lost? Well isn't that a shame.


Anyway...

Posted by: Tuna at October 06, 2024 05:03 PM (oaGWv)

147 Any day that includes watching the NY Jets has failure built into it.

You are correct. But me being me, I figured I could just overpower all the negative waves with my big daddy karmaness.

Apparently not.
Posted by: Going deep. Out. at October 06, 2024 04:58 PM (9X60i)
***

Real karmaness requires scotch. Single malt.

Posted by: Diogenes at October 06, 2024 05:03 PM (W/lyH)

148 Are cube steaks different than Salisbury steaks?

Posted by: nurse ratched at October 06, 2024 05:03 PM (i+3cK)

149 Well, they do use the metric system.

Sort of. I found an old Franklin Golden Syrup cookbook a few years ago. Golden syrup was a byproduct of the sugar refining process; it no longer is. As far as I can tell, it is only still available from an English company. It comes in cans of the very weirdly specific amount of 454 grams.

454 grams is 16.0 ounces.

Posted by: Stephen Price Blair at October 06, 2024 05:04 PM (PmqP5)

150 Can someone make me some dinner, please? I'm beat!
Posted by: Dash my lace wigs!

Get yer fine self down here - I'll set a plate out!

Burgers, potato salad and beer on the menu.

Posted by: Tonypete at October 06, 2024 05:04 PM (WXNFJ)

151 Trappy's >>> Frank's.

Posted by: nurse ratched at October 06, 2024 05:05 PM (i+3cK)

152 I need to go get the ingredients for a pineapple upside down cake again, I did my very first one a while ago, it came out gorgeous and I managed to get the pan scrapings plus 2 cherries. This time nobody's gonna know about it but me.
Posted by: IRONGRAMPA

Pineapple upside down cake is one of my favorites.

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

153 >>Whatever happened to Salisbury steak?

Right?

Posted by: Lizzy at October 06, 2024 05:07 PM (scDBq)

154 Nurse - cube steak is usually a cheap cut that has been tenderized with a meat hammer. The proper use of it is to make chicken fried steak.

Salisbury steak is like a miniature meatloaf - hamburger, bread crumbs, egg, etc. I sear them in a pan and finish in the oven while I'm making the gravy.

Posted by: PabloD at October 06, 2024 05:07 PM (NGHh4)

155 Should make supper but watching House of Dark Shadows
Remember watching the soap opera after school

Posted by: Skip at October 06, 2024 05:07 PM (fwDg9)

156 HBD, nurse.

Posted by: scampydog at October 06, 2024 05:07 PM (t74p4)

157 So where knishes. Now they’re nowhere.

Posted by: Elric Blade at October 06, 2024 04:58 PM (bfj/U)

Get thee to Yonah Schimmel!
Posted by: CharlieBrown'sDildo at October 06, 2024 05:00 PM (d9fT1)
——-

I’ve had them. They’re just ok. They’re not the knishes off the carts that I had in my youth. You know the ones: big rectangular browned bricks of potato that you ate with your friends in between summer activities of mostly trying to hurt each other. It’s entirely possible this is mostly nostalgia I’m tasting.

Posted by: Elric Blade at October 06, 2024 05:07 PM (bfj/U)

158 Are cube steaks different than Salisbury steaks?
Posted by: nurse ratched

Salisbury steaks are made with ground beef.

Posted by: Tuna at October 06, 2024 05:07 PM (oaGWv)

159 Also, my empanadas were a hit. With me. I ate them all.

Posted by: Don Black at October 06, 2024 05:08 PM (/7KEl)

160 ...Golden syrup...

Posted by: Stephen Price Blair at October 06, 2024 05:04 PM (PmqP5)

My Sticky Toffee Pudding recipe calls for Golden Syrup.

Posted by: CharlieBrown'sDildo at October 06, 2024 05:09 PM (d9fT1)

161 If anybody wants a good primer on making Salisbury steak, you can watch Chef John on his YouTube channel "Food Wishes."

Posted by: PabloD at October 06, 2024 05:09 PM (NGHh4)

162 Thank you CBD for another fantastic and tasty food thread!

Tonight’s fare is:
Grilled swordfish steaks in rosemary Dijon marinade / grilled bok choi on the side
Crab cakes with homemade remoulade
Fresh veggies

Trying to figure out what to do with mushrooms shallots red onion red wine. And fresh garlic.

Posted by: NC Ref at October 06, 2024 05:10 PM (SIeYm)

163 Salisbury steak:
Salisbury steak is a dish of seasoned ground beef patties in a savory onion gravy or mushroom sauce. Some Salisbury steak recipes call for the addition of condensed or instant French onion soup to add moisture, flavor and richness to the patties and create a base for the gravy. The origin of Salisbury steak can be traced back to Dr. James Salisbury, who is credited with inventing the dish as a high-protein meal that was served to soldiers during the Civil War.


https://tinyurl.com/3cptt5ms

Posted by: Lizzy at October 06, 2024 05:10 PM (scDBq)

164 Somewhere along the line Salisbury Steak became a joke, maybe cuz of school lunches?

Anyway, it acquired white trash signaling status, which is weird.

Buuuut, fuck'em. I like it. and I've yet to meet anyone who doesn't like a good Salisbury Steak with Mashed Potatoes and....oh...let's say, green beans.

Posted by: naturalfake at October 06, 2024 05:11 PM (eDfFs)

165 Frank’s hot sauce tastes like good old Tabasco they watered down with anal juice from the local gay bath house. No, I’m not a fan.

Posted by: Elric Blade at October 06, 2024 05:11 PM (bfj/U)

166 Knew a Kelvin. He was not absolute.

Posted by: scampydog at October 06, 2024 05:11 PM (t74p4)

167 NC Ref - drink the wine, stuff the mushrooms using minced shallots and onions.

Posted by: PabloD at October 06, 2024 05:12 PM (NGHh4)

168 Goodness where do you all get your energy. I'll do well to fix myself cottage cheese and a tomato.

Posted by: skywch at October 06, 2024 05:12 PM (uqhmb)

169 I am having my mom's leftover Mac and cheese. She is a horrible cook. She learned from her mother who also was a horrible cook. I am using a horde level amount of scotch bonnet purée.

Posted by: Accomack at October 06, 2024 05:12 PM (lqnbT)

170 Love my new hash SLAY ‘EM!

Posted by: NC Ref at October 06, 2024 05:12 PM (SIeYm)

171 >>Can someone make me some dinner, please? I'm beat!

Pizza night!!

Posted by: Lizzy at October 06, 2024 05:12 PM (scDBq)

172 NC Ref, add some sliced tomato and have it as a salad.

Posted by: Ben Had at October 06, 2024 05:12 PM (I1GXe)

173 Knew a Kelvin. He was not absolute.
Posted by: scampydog

Was he a zero?

Posted by: Hour of the Wolf at October 06, 2024 05:12 PM (VNX3d)

174 I've got sort of a "First world problems" meets "Food Thread" sort of thing going on here.

Wife mentioned before I went shopping this afternoon that we should think about picking up a turkey for Thanksgiving on Monday Oct 14. I went shopping. I found a 19 lb frozen turkey at a good price. I bought it.

Get home, now she's looking at the fridge and seeing:
- Ham I bought last time I went grocery shopping, good till Dec 1, waiting to be cooked.
- Space needed for a big lasagna she just popped in the oven
- 19 lb frozen turkey.

Hello, Tardis fridge company? Yeah, I need one of those yesterday.

Either that or maybe we can just push all this stuff through the woodchipper and blow it into the fridge. Weird problems need weird solutions.

Whattya think CBD, would it work? Or should I just blow up the house?

Posted by: Grumpy and Recalcitrant at October 06, 2024 05:12 PM (O7YUW)

175 Do they call Salisbury steak "minute steak" now?

I have some locally sourced steaks labeled like that. They are not all that thick.

Posted by: Martini Farmer at October 06, 2024 05:12 PM (Q4IgG)

176 I’ve had them. They’re just ok. They’re not the knishes off the carts that I had in my youth.

Posted by: Elric Blade at October 06, 2024 05:07 PM (bfj/U)

I think the last knish I ever ate in NYC was from Ratner's, and they closed a very long time ago, so I am certainly no expert. But it's sad that Yonah Schimmel isn't making the Platonic ideal of a knish!

Posted by: CharlieBrown'sDildo at October 06, 2024 05:13 PM (d9fT1)

177 >Frank’s hot sauce tastes like good old Tabasco they watered down with anal juice from the local gay bath house. No, I’m not a fan.

Posted by: Elric Blade
---

so you know what anal juice tastes like

Posted by: Don Black at October 06, 2024 05:13 PM (/7KEl)

178 I think the last time I had Salisbury steak was in an Army mess hall

Posted by: Don Black at October 06, 2024 05:14 PM (/7KEl)

179 we can just push all this stuff through the woodchipper and blow it into the fridge.

Posted by: Grumpy and Recalcitrant at October 06, 2024 05:12 PM (O7YUW)

Add all the vegetables in the bin and you'll have a great soup base for 200 people!

Posted by: CharlieBrown'sDildo at October 06, 2024 05:14 PM (d9fT1)

180 Do they call Salisbury steak "minute steak" now?

I have some locally sourced steaks labeled like that. They are not all that thick.
Posted by: Martini Farmer at October 06, 2024 05:12 PM (Q4IgG)

Minute steak is what some folk call cube steak. IIRC.

Posted by: naturalfake at October 06, 2024 05:14 PM (eDfFs)

181 My Sticky Toffee Pudding recipe calls for Golden Syrup.

If it’s a southern recipe it probably means a different kind of golden syrup. There is still something called golden syrup available here in the south, but it isn’t the kind of syrup that the Franklin book was calling for. (If it’s a southern recipe from ca. 1910, it could be either one.)

Posted by: Stephen Price Blair at October 06, 2024 05:15 PM (PmqP5)

182 Get yer fine self down here - I'll set a plate out!

Burgers, potato salad and beer on the menu.
Posted by: Tonypete

You da best! Thanks!

Posted by: Dash my lace wigs! at October 06, 2024 05:15 PM (OX9vb)

183 144
Hot sauces? For a couple of years now I have been partial to Melinda's Ghost Pepper Hot Sauce - available from Walmart. It is hot but that's how I like it, not so hot that nothing else can be tasted or cause eye leakage.

Posted by: Ciampino - pastasciutta alla Bolognee with a dab of ghost pepper at October 06, 2024 05:15 PM (qfLjt)

184 "Democratic Assemblymember Jesse Gabriel introduced the legislation in March, three years after a state report linked consuming synthetic food dyes to hyperactivity and neurobehavioral problems in certain children."
===

But still OK to pump the kids full of other anti-anxiety drugs right? Yeah thought so.

Posted by: Jukin the Deplorable a Clear and Present Danger at October 06, 2024 05:16 PM (17s+e)

185 Somewhere along the line Salisbury Steak became a joke, maybe cuz of school lunches?

Anyway, it acquired white trash signaling status, which is weird.

Buuuut, fuck'em. I like it. and I've yet to meet anyone who doesn't like a good Salisbury Steak with Mashed Potatoes and....oh...let's say, green beans.

Posted by: naturalfake at October 06, 2024 05:11 PM (eDfFs)
——-

Swedish meatballs are the effete-approved version of Salisbury steak. I think it’s literally the same thing albeit in a smaller “meatball” form. The elitist gourmet supermarket near me has Swedish meatballs. They wouldn’t sell Salisbury steak if their lives depended on it.

Posted by: Elric Blade at October 06, 2024 05:16 PM (bfj/U)

186 My mom used to fry cube steaks in her electric frying pan with cream of mushroom soup.

It was horrid.

Posted by: nurse ratched at October 06, 2024 05:16 PM (qJXvQ)

187 Trying to figure out what to do with mushrooms shallots red onion red wine. And fresh garlic.
Posted by: NC Ref at October 06, 2024 05:10 PM (SIeYm)

Coq Au Vin, if you don't mind not seeing round onions in your dish...

Posted by: Nova Local at October 06, 2024 05:16 PM (exHjb)

188 >>> 127 Celsius

Posted by: Ciampino - pastasciutta at October 06, 2024 04:52 PM (qfLjt)

The new name for centigrade. It's still stupid.
Posted by: CharlieBrown'sDildo at October 06, 2024 04:56 PM (d9fT1)

Screw you, pal!

Posted by: Anders Celsius at October 06, 2024 05:16 PM (FnneF)

189 I've yet to meet anyone who doesn't like a good Salisbury Steak with Mashed Potatoes and....oh...let's say, green beans.

Posted by: naturalfake at October 06, 2024 05:11 PM (eDfFs)

Canned green beans. It's the law.

And a nice peppery gravy? I'll eat it happily.

Posted by: CharlieBrown'sDildo at October 06, 2024 05:16 PM (d9fT1)

190 But still OK to pump the kids full of other anti-anxiety drugs right? Yeah thought so.

Posted by: Jukin the Deplorable a Clear and Present Danger at October 06, 2024 05:16 PM (17s+e)

And chop their genitalia off too!

Posted by: CharlieBrown'sDildo at October 06, 2024 05:18 PM (d9fT1)

191 My mom used to fry cube steaks in her electric frying pan with cream of mushroom soup.

It was horrid.

Posted by: nurse ratched at October 06, 2024 05:16 PM (qJXvQ)
——-

That sounds pretty good, actually

Posted by: Elric Blade at October 06, 2024 05:18 PM (bfj/U)

192 >Hot sauces? For a couple of years now I have been partial to Melinda's Ghost Pepper Hot Sauce
---

I see Melinda's on the shelf at my grocer, and might try it next

Posted by: Don Black at October 06, 2024 05:18 PM (/7KEl)

193 I am having my mom's leftover Mac and cheese. She is a horrible cook. She learned from her mother who also was a horrible cook. I am using a horde level amount of scotch bonnet purée.

Posted by: Accomack
===

My mom's cooking motto was "If it's smoking it's cooking and if it's burnt it's done." I did not marry my mother when it comes to cooking as Mrs. Jukin is a very fine chef.

Posted by: Jukin the Deplorable a Clear and Present Danger at October 06, 2024 05:18 PM (17s+e)

194 Salisbury Steak was that song by Peter Gabriel, wasn't it?

Posted by: Kindltot at October 06, 2024 05:18 PM (D7oie)

195 CBD, your brisket sounds delicious. May you have many happy leftovers!!

After I get back from the TXMoMe I am going to make some beef stew. Thinking of ways to improve on the recipe.

I usually use bottom round and put it in the slow cooker for 7-8 hours. Any ideas for a different cut of meat? Or combination?

Posted by: Scuba_Dude at October 06, 2024 05:21 PM (0XVad)

196
Canned green beans. It's the law...

Posted by: CharlieBrown'sDildo at October 06, 2024 05:16 PM (d9fT1)

You know, that's funny. Some meals just don't taste right without canned green beans.

However, the glorious and normally tolerant Mrs naturalfake comes unglued when I serve canned green beans.

They are a bridge too far for her.

Posted by: naturalfake at October 06, 2024 05:21 PM (eDfFs)

197 My mom used to fry cube steaks in her electric frying pan with cream of mushroom soup.

Posted by: nurse ratched at October 06, 2024 05:16 PM (qJXvQ)

My mom was also a big fan of the electric skillet. I guess it was practical, lots of surface area for a family of seven.

Posted by: Dash my lace wigs! at October 06, 2024 05:21 PM (OX9vb)

198 Trappy's >>> Frank's.
Posted by: nurse ratched

El Yucateco is my fav.
Though Tabasco just released a 'Scorpion' sauce. Tasty but saucy.

Posted by: weft cut-loop at October 06, 2024 05:21 PM (IG4Id)

199 {179} ... Add all the vegetables in the bin and you'll have a great soup base for 200 people!

Posted by: CharlieBrown'sDildo at October 06, 2024 05:14 PM (d9fT1)

Pretty sure I'd roux the day.

Posted by: Grumpy and Recalcitrant at October 06, 2024 05:22 PM (O7YUW)

200 *to feed a family of seven, that is...

Posted by: Dash my lace wigs! at October 06, 2024 05:22 PM (OX9vb)

201 >>But still OK to pump the kids full of other anti-anxiety drugs right? Yeah thought so.


And chlormequat on Cheerios is A-OK!

Posted by: Lizzy at October 06, 2024 05:22 PM (scDBq)

202 I also have Tabasco's Habanero sauce. It's good.

Posted by: Don Black at October 06, 2024 05:23 PM (/7KEl)

203 You know, that's funny. Some meals just don't taste right without canned green beans.

However, the glorious and normally tolerant Mrs naturalfake comes unglued when I serve canned green beans.

They are a bridge too far for her.
Posted by: naturalfake at October 06, 2024 05:21 PM (eDfFs)

She's a smart woman...

Posted by: Nova Local at October 06, 2024 05:23 PM (exHjb)

204 The wife just purées a bunch of peppers and puts them in a Grey Poupon jar.
One year she toasted like a pound of scotch bonnets and the whole house smelled delicious.
Then, my nose started running and my eyes watered.

Posted by: Accomack at October 06, 2024 05:25 PM (Udy3r)

205 Happy birthday nurse!

I was taking care of my neighbor's cats yesterday, just feeding and water. Saturday nights are always tuna fish night. That was a big hit. The kittens were coming up to me today.

One time, I gave them canned salmon. They didn't like that.

My next contribution to the food thread will be a hot dog sandwich I'm going to make with 2 pieces of bread.

Posted by: Stateless at October 06, 2024 05:25 PM (jvJvP)

206 You know, that's funny. Some meals just don't taste right without canned green beans.

However, the glorious and normally tolerant Mrs naturalfake comes unglued when I serve canned green beans.

They are a bridge too far for her.
Posted by: naturalfake at October 06, 2024 05:21 PM (eDfFs)

She's a smart woman...
Posted by: Nova Local at October 06, 2024 05:23 PM (exHjb)

Yeah, for her it's fresh or in a pinch frozen, but never ever canned.

Posted by: naturalfake at October 06, 2024 05:25 PM (eDfFs)

207 191- I started making Salisbury steak in the instant pot- guaranteed tender and it doesn't heat up the kitchen!

Posted by: Moki at October 06, 2024 05:25 PM (wLjpr)

208 Thanks Pablo BH and Nova! The final plan is in effect. /obligatory you know who else said that.

And Nova I got all the seafood on super sale, about $10-12 for all the seafood :-)

Posted by: NC Ref at October 06, 2024 05:25 PM (SIeYm)

209 I see Melinda's on the shelf at my grocer, and might try it next.

I agree with Ciampino: most hot sauces are a trade between flavor and heat. Melinda’s manages to be both hot and flavorful.

Posted by: Stephen Price Blair at October 06, 2024 05:26 PM (PmqP5)

210 I also have Tabasco's Habanero sauce. It's good.
Posted by: Don Black

The problem with the Tabasco's line is they've always been weak. Stronger than the traditional loussiana stuff, but lacking. The 'Scorpion' is about as hot as I like in a natural sauce but a bit 'liquidy'.

Posted by: weft cut-loop at October 06, 2024 05:26 PM (IG4Id)

211 154 Nurse - cube steak is usually a cheap cut that has been tenderized with a meat hammer. The proper use of it is to make chicken fried steak.

Salisbury steak is like a miniature meatloaf - hamburger, bread crumbs, egg, etc. I sear them in a pan and finish in the oven while I'm making the gravy.

Posted by: PabloD at October 06, 2024 05:07 PM (NGHh4)
----
I hate the misuse of the word 'steak', My first steak burger, I expected a thin slab of solid meat but what did I get?

Posted by: Ciampino - Funny there's no pasta bagnata at October 06, 2024 05:27 PM (qfLjt)

212 I cannot tolerate canned vegetables.

My mom would force me to eat canned peas and carrots, lima beans, beets and green beans. Can't do it.

Posted by: nurse ratched at October 06, 2024 05:27 PM (yVtVM)

213 208 Thanks Pablo BH and Nova! The final plan is in effect. /obligatory you know who else said that.

And Nova I got all the seafood on super sale, about $10-12 for all the seafood :-)
Posted by: NC Ref at October 06, 2024 05:25 PM (SIeYm)

Best way to get seafood!

I'm running out to buy the sale salmon for tomorrow's dinner...that would have been tonight's meal but youngest kid is skipping dinner tomorrow for youth group, and he's my non-fish lover (whereas tonight's boy loves it), so swapped meals and didn't buy the fish during my shop yesterday...

Posted by: Nova Local at October 06, 2024 05:27 PM (exHjb)

214 I have a bunch of cayenne peppers. I dried and crushed the first round. Think I'll make some hot chili oil with these. I've not made that before, but it can't be complicated.

Posted by: Dash my lace wigs! at October 06, 2024 05:28 PM (OX9vb)

215 Trying to figure out what to do with mushrooms shallots red onion red wine. And fresh garlic.
Posted by: NC Ref at October 06, 2024 05:10 PM (SIeYm)

You could make shoe leather taste good with all of that, but instead try chunks of cabbage, peppers, and potatoes and any other veggies you have on hand.
brown half the onion and all the mushrooms, add the other veggies, cook covered, remove from the pan, deglaze the pan with the wine and pour over top of veggies to serve.
Maybe leave out the potatoes and serve with rice instead

Posted by: Kindltot at October 06, 2024 05:29 PM (D7oie)

216 Hide your pets, folks, because I may be harvesting your pets for my roach-coach street tacos. Fluffy and Fido have never behaved so well as when they are placed in a scrumptious tortilla.

Posted by: Dr. Bone at October 06, 2024 05:30 PM (E8ytb)

217 Slow cooked and now pressure cooking a pork shoulder.

Smells awesome.

Posted by: thathalfrican - steady mobbing at October 06, 2024 05:30 PM (eZwyX)

218
Has anybody here tried this hot sauce?

https://shaquanda-will-feed-

you.myshopify.com/products/oooohmami

The company looks sooper teh ghey. However, I've seen this particular sauce they make recommended several times in the past year.

So, anyone try it?

Posted by: naturalfake at October 06, 2024 05:31 PM (eDfFs)

219 I have a bunch of cayenne peppers. I dried and crushed the first round. Think I'll make some hot chili oil with these. I've not made that before, but it can't be complicated.
Posted by: Dash my lace wigs! at October 06, 2024 05:28 PM (OX9vb)

I dry and whomp them into powder for my wife, and then when that is done and the first real frost, I pick what is left, and chop them coarsely, and ferment them like making sauerkraut for a month or so, then drain it and blend it smooth for hot sauce.

Posted by: Kindltot at October 06, 2024 05:33 PM (D7oie)

220 I am working with Senator Chuck Schumer to pass a emergency bill through the Senate to give those affected by the Hurricane an extra $25 to help with the recovery.

Posted by: Kamal Harris at October 06, 2024 05:36 PM (VYql4)

221
The last hot sauce I bought was pretty darn good.

Red Clay Peach Hot Sauce

Basically it's peaches mixed with sorghum and habaneros. Nice bite but not super hot. So, it allows you to taste the food you're eating.

Very nice peach flavor. Good on many different foods.


Posted by: naturalfake at October 06, 2024 05:37 PM (eDfFs)

222 However, the glorious and normally tolerant Mrs naturalfake comes unglued when I serve canned green beans.

They are a bridge too far for her.
Posted by: naturalfake at October 06, 2024 05:21 PM (eDfFs)

I worked six summers in canneries that canned or froze green beans and corn.
Your wife has it correct, canned green beans are terrible, and only fit for feeding to people you hate.

Now, I can my own green beans, which are much better, but I am still not a fan.

Posted by: Kindltot at October 06, 2024 05:38 PM (D7oie)

223 They're eating the dogs!
they're eating the cats!

Posted by: nurse ratched at October 06, 2024 05:38 PM (j8MoG)

224 The hottest sauce I ever found was 'Dave's Insanity Sauce.'

I'd use it in soup mainly.

Posted by: Stateless at October 06, 2024 05:39 PM (jvJvP)

225 The local Walmart Neighborhood Market (grocery store) has a bin full of small $1 bottles of various hot sauces. Try before you buy.

Posted by: Martini Farmer at October 06, 2024 05:39 PM (Q4IgG)

226 Made big pot of Chile yesterday for wife's birthday (it was Friday.) Bacon really makes a difference in it. Reheating it tonight and augmenting with potato skins and chicken wings.

Posted by: olddog in mo at October 06, 2024 05:42 PM (hoCmQ)

227 The local Walmart Neighborhood Market (grocery store) has a bin full of small $1 bottles of various hot sauces. Try before you buy.
Posted by: Martini Farmer at October 06, 2024 05:39 PM (Q4IgG)

The Blue Hog sauce in that bin is pretty good.

Posted by: The Retarded Peanut Farmer at October 06, 2024 05:42 PM (j4N5X)

228 Posted by: olddog in mo at October 06, 2024 05:42 PM (hoCmQ)

That sounds amazing.

Posted by: thathalfrican - steady mobbing at October 06, 2024 05:44 PM (eZwyX)

229 I always keep a bottle of hot sauce tucked underneath my fupa. *hic*

Posted by: Ready For Hillary!!! at October 06, 2024 05:45 PM (mH6SG)

230 So the corn recipe calls for jalapenos. Not to be too pedantic (but this is a food thread, no?) but jalapeno is a type of pepper, not chile (or chili as is written), which itself is another kind of pepper (i.e., chile pepper as described in post #51 above)

Posted by: DaveSF at October 06, 2024 05:46 PM (bIrSo)

231 However, the glorious and normally tolerant Mrs naturalfake comes unglued when I serve canned green beans.

They are a bridge too far for her.
Posted by: naturalfake at October 06, 2024 05:21 PM (eDfFs)

I worked six summers in canneries that canned or froze green beans and corn.
Your wife has it correct, canned green beans are terrible, and only fit for feeding to people you hate.

Now, I can my own green beans, which are much better, but I am still not a fan.
Posted by: Kindltot at October 06, 2024 05:38 PM (D7oie)

Yeah, as a kid we ate mainly fresh veg but when winter came it was canned or BirdsEye Frozen.

So, that's not a big deal for me. But, since it is for her, I stick to the fresh.....mostly.

Posted by: naturalfake at October 06, 2024 05:46 PM (eDfFs)

232 I thinks we should all thanx Presdent Obama fore everything he has done too helps the peeple of North Crarollena . Thank Presdent Obama and we loves you.....

Posted by: Mary Clogginstein from Brattleboro,Vt at October 06, 2024 05:46 PM (/1UO6)

233 76 F^*k brisket. It's a fatty, crap piece of meat.

Posted by: Brave Sir Robin at October 06, 2024 04:16 PM (lPeS+)

https://shorturl.at/UBbch

Posted by: Joe Kidd at October 06, 2024 05:47 PM (Cbio9)

234 Trader Joe's makes a great Green Dragon hot sauce.

I also like Siracha. And Sabal Olek.

Posted by: nurse ratched at October 06, 2024 05:48 PM (VWMRp)

235 I was about to say what a beautiful stew your sliced brisket turned into when I finally read the caption. Here in Texas, I don’t know anyone that bakes their briskets, but your descriptions always sound delicious.

I tried a recipe for burnt ends once with a brisket point. The burnt ends still had too much fat to be excellent, but we (as planned) also used them in a baked bean recipe to make Austin baked beans - like normal baked beans but with smoked brisket, lots of garlic, and apple chunks added late enough to be tender but not mushy. Those were excellent.

When my wife accuses me of gilding a lily, I just tell her lilies are the best to gild.

Posted by: Advo at October 06, 2024 05:48 PM (jO4mz)

236 Happy birthday to Nurse. I hope you have a wonderful day.

And speaking of sweet things (get the connection?) I've been using honey in place of refined sugar whenever possible. The local guy we get our honey from had a couple of jars of buckwheat honey and I grabbed both of them. Love the stuff. It's not quite as sweet as most other types but it is plenty sweet enough and brings a subtle rich and earthy taste. Great in tea or mixed in with Greek yogurt. I foresee buckwheat pancakes on the menu this week with lots of melted butter, the honey warmed by the pancakes and a couple of over easy fried eggs perched on the stack.

Posted by: JTB at October 06, 2024 05:50 PM (yTvNw)

237
Posted by: Brave Sir Robin at October 06, 2024 04:16 PM (lPeS+)

So you're telling me it's extremely healthy piece of meat?

Posted by: thathalfrican - steady mobbing at October 06, 2024 05:50 PM (eZwyX)

238 >>>>Posted by: Brave Sir Robin at October 06, 2024 04:16 PM (lPeS+)
https://shorturl.at/UBbch
Posted by: Joe Kidd at October 06, 2024 05:47 PM (Cbio9)
******
@ Joe Kidd. That was great, many thanks. And yes, i know I’m not from Texas (but I wish I was)

Posted by: Rufus T. Firefly at October 06, 2024 05:53 PM (JeT24)

239 JTB, peruse the Savanah Bee Company. Their Sourwood honey is the very best.

Posted by: Ben Had at October 06, 2024 05:53 PM (I1GXe)

240 I have a bunch of cayenne peppers. I dried and crushed the first round. Think I'll make some hot chili oil with these. I've not made that before, but it can't be complicated.
Posted by: Dash my lace wigs! at October 06, 2024 05:28 PM (OX9vb)

I dry and whomp them into powder for my wife, and then when that is done and the first real frost, I pick what is left, and chop them coarsely, and ferment them like making sauerkraut for a month or so, then drain it and blend it smooth for hot sauce.

Posted by: Kindltot at October 06, 2024 05:33 PM (D7oie)

I have a family friend that dries and grinds jalapenos into a consistency like black pepper. He keeps it in a pepper shaker. I can’t get them dry enough to grind where I live. Even indoors with A/C, the humidity is high enough that they just soften and get nasty.

Posted by: Advo at October 06, 2024 05:55 PM (jO4mz)

241 Advo, you might try drying them in an air fryer if you have one.

Posted by: Ben Had at October 06, 2024 05:57 PM (I1GXe)

242 221
The last hot sauce I bought was pretty darn good.

Red Clay Peach Hot Sauce

Basically it's peaches mixed with sorghum and habaneros. Nice bite but not super hot. So, it allows you to taste the food you're eating.

Very nice peach flavor. Good on many different foods.


Posted by: naturalfake at October 06, 2024 05:37 PM (eDfFs)

I was weaned on Frank's hot sauce. First trip to Nawlins I discovered Melinda's and embarked on a heat seeking mission for a while. Hottest bottle I keep in my fridge is Blairs After Death. Sometimes you just have to. My most frequent go-to is El Yucateo. Scorned Woman was a favorite, but hard to find nowadays. That peach hot sauce sounds like it would work well with chicken fajitas, or maybe a grilled mahi-mahi..

Posted by: Joe Kidd at October 06, 2024 05:57 PM (Cbio9)

243 … when winter came it was canned or BirdsEye Frozen.

My grandma always used BirdsEye. From a grocery store named “Birds”. I thought it was a store brand until I moved out of the area. (Actual store brand was Shur-Fine as I recall.)

Posted by: Stephen Price Blair at October 06, 2024 05:58 PM (PmqP5)

244 422 degrees Kelvin is 299.93 degrees Fahrenheit.

I seriously doubt your early 21st Century oven is calibrated in degrees Kelvin, nor do I think it's capable of controlling the temperature in Fahrenheit so precisely.

Posted by: Wesley Crusher at October 06, 2024 06:00 PM (a3Q+t)

245 When we grow our green beans every spring, we use a recipe from America’s Test Kitchen to make canned dilly beans. Basically green bean dill pickles. They are crunchy and delicious. Just a bit of vinegar bite.

Posted by: Advo at October 06, 2024 06:02 PM (jO4mz)

246 Posted by: Wesley Crusher at October 06, 2024 06:00 PM (a3Q+t)

That comment was best read in Wil Wheaton’s voice.

Posted by: Stephen Price Blair at October 06, 2024 06:03 PM (PmqP5)

247 F^*k brisket. It's a fatty, crap piece of meat. You absolutely HAVE to braise brisket, in some way (slow, low) whatever, to get the fat and collagen out. Just so you can taste some meat, that isn't very good.
Posted by: Brave Sir Robin at October 06, 2024 04:16 PM

Well, bless your heart.

Posted by: Duncanthrax, on behalf of all Texan Morons at October 06, 2024 06:05 PM (a3Q+t)

248 That peach hot sauce sounds like it would work well with chicken fajitas, or maybe a grilled mahi-mahi..
Posted by: Joe Kidd at October 06, 2024 05:57 PM (Cbio9)

Exactly.

Pork as well. Very utilitarian. It goes well with lots of foods.

Posted by: naturalfake at October 06, 2024 06:05 PM (eDfFs)

249 I have a family friend that dries and grinds jalapenos into a consistency like black pepper. He keeps it in a pepper shaker. I can’t get them dry enough to grind where I live. Even indoors with A/C, the humidity is high enough that they just soften and get nasty.
Posted by: Advo at October 06, 2024 05:55 PM (jO4mz)

Heh...Dad of blessed memory threw a handful of dried habaneros into a blender once. Once...

I built a drying rack for habanero peppers on the roof of my garage. Worked pretty well when the California temps got into the 90's. Probably kept the squirrels away..

Posted by: Joe Kidd at October 06, 2024 06:06 PM (Cbio9)

250 I have a bunch of cayenne peppers. I dried and crushed the first round. Think I'll make some hot chili oil with these. I've not made that before, but it can't be complicated.
Posted by: Dash my lace wigs!

Smoke some, then dry them.
Chipotle!

Posted by: MkY at October 06, 2024 06:06 PM (cPGH3)

251
Hard to find
but chipotled serraños
are sublime.

Posted by: Duncanthrax at October 06, 2024 06:08 PM (a3Q+t)

252 Grilled ribeye for us and some yardbird for the MiL (cause she has trouble with beef) and some fresh steamed snap peas, accompanied by some fresh ciabatta bread with herbed butter. Fresh chocolate chunk cookies for desert with cold milk.

Posted by: CrotchetyOldJarhead at October 06, 2024 06:09 PM (3Ope8)

253 239 ... "JTB, peruse the Savanah Bee Company. Their Sourwood honey is the very best."

Hi Ben Had,

We've gotten that sourwood honey a couple of times after your recommendation and it is excellent. Sadly, they are out of stock right now. I should find out when it will be available again. Their acacia honey with the comb is also wonderful. We have a couple of jars left.

Posted by: JTB at October 06, 2024 06:10 PM (yTvNw)

254 Had a minor disaster. After cleaning and simmering a ton of guajillo peppers then blending them down they came out tasting bitter and I don't know why. Threw the whole lot out.

Posted by: Ben Had at October 06, 2024 06:11 PM (I1GXe)

255 You people can afford meat?!

Posted by: Weasel at October 06, 2024 06:11 PM (RG6z4)

256 Crock pot is my primary braising tool. The short ribs that come out there are indecent..

Posted by: Joe Kidd at October 06, 2024 06:12 PM (Cbio9)

257 Ben mix in the centers and seeds?

Posted by: Skip at October 06, 2024 06:12 PM (fwDg9)

258 JTB

We only use honey or maple syrup for all our sweetening.
Buckwheat is very good. I've lost 4 buckwheat crops in the last two years. Got one mid-summer crop last year by watering, and got about 1 gallon of buckwheat honey.
Wife won't serve it to guests.

Posted by: MkY at October 06, 2024 06:12 PM (cPGH3)

259 Smoke some, then dry them.
Chipotle!
Posted by: MkY at October 06, 2024 06:06 PM (cPGH3)

Ooh, I didn't even think of that!

MkY, was it you who did whole30 and got some chronic pain relief from it? If so, how long did it take for you to notice a difference? I'm starting week 3, bursitis is as bad as ever.

Posted by: Dash my lace wigs! at October 06, 2024 06:13 PM (OX9vb)

260 I think I will make some grilled aquarium fish tacos with home made special sauce and mandarin salsa.

Posted by: Ronster at October 06, 2024 06:13 PM (zbEMg)

261 Skip, no I cleaned all the seeds , stems and veins out.

Posted by: Ben Had at October 06, 2024 06:13 PM (I1GXe)

262 Today is my birthday!

I'd like a three layer coconut cake please. Thank you.
Posted by: nurse ratched at October 06, 2024 04:01 PM

Happy birthday, nurse!

Posted by: RedMindBlueState at October 06, 2024 06:14 PM (Wnv9h)

263 Hmm...I need to find some beef shank to braise.

Posted by: RedMindBlueState at October 06, 2024 06:15 PM (Wnv9h)

264 MkY, was it you who did whole30 and got some chronic pain relief from it? If so, how long did it take for you to notice a difference? I'm starting week 3, bursitis is as bad as ever.
Posted by: Dash my lace wigs!

My wife knew she was getting relief within 30 days. I was just going along, and it took a while before I noticed I wasn't eating ibuprofen like a fiend... so I'm not sure.
Are you being pretty strict about it?

Posted by: MkY at October 06, 2024 06:15 PM (cPGH3)

265 Threw the whole lot out.
Posted by: Ben Had at October 06, 2024 06:11 PM (I1GXe)

Oh, man. I hate that.

Posted by: Dash my lace wigs! at October 06, 2024 06:15 PM (OX9vb)

266 Happy Birthday nurse!

Posted by: Weasel at October 06, 2024 06:15 PM (RG6z4)

267 I have 1 ripe Anaheim and a bunch of chili peppers and was going to make chili but maybe wait until Friday

Posted by: Skip at October 06, 2024 06:16 PM (fwDg9)

268 !

Posted by: Helena Handbasket at October 06, 2024 06:17 PM (FnneF)

269 Today is my birthday!

I'd like a three layer coconut cake please. Thank you.
Posted by: nurse ratched at October 06, 2024

Do you prefer regular or toasted shredded coconut on top?

And a joyful celebration of your just-concluded circumastrogation of the local stellar mass, with best wishes for many more!

Posted by: Duncanthrax at October 06, 2024 06:17 PM (a3Q+t)

270 I have a family friend that dries and grinds jalapenos into a consistency like black pepper. He keeps it in a pepper shaker. I can’t get them dry enough to grind where I live. Even indoors with A/C, the humidity is high enough that they just soften and get nasty.
Posted by: Advo at October 06, 2024 05:55 PM (jO4mz)

I use a countertop food dryer, the cylindrical one that is just a bunch of trays. It works good for peppers, and for mint and herbs. It gets the peppers crunch dry enough to powder them in the blender.
I dried a buch of marigold blossoms for tea this winter last week.

Posted by: Kindltot at October 06, 2024 06:17 PM (D7oie)

271 Are you being pretty strict about it?
Posted by: MkY at October 06, 2024 06:15 PM (cPGH3)

To the letter. I might go ahead and eliminate the nightshades, too. It will be tough to give up the potatoes and tomatoes. I've had this condition for a couple of decades, though, so not expecting complete relief right away.

Posted by: Dash my lace wigs! at October 06, 2024 06:19 PM (OX9vb)

272 258 ... Mky,

Glad at least one of your buckwheat crops came through and you got that gallon of honey from it. I really had to smile at your wife not sharing it with guests. I understand completely.

Posted by: JTB at October 06, 2024 06:22 PM (yTvNw)

273 254 Had a minor disaster. After cleaning and simmering a ton of guajillo peppers then blending them down they came out tasting bitter and I don't know why. Threw the whole lot out.
Posted by: Ben Had at October 06, 2024 06:11 PM (I1GXe)

Not familiar with that variety, but I would have taken half of that batch and maybe add some bacon fat to see if it could be salvaged. I hate to admit defeat...

Posted by: Joe Kidd at October 06, 2024 06:23 PM (Cbio9)

274 JTB
We've got five gallons for the riff-raff.
Need to start selling it.

Posted by: MkY at October 06, 2024 06:24 PM (cPGH3)

275 Dash my lace wigs!

My wife thinks she's sensitive to nightshades. She won't eat more than one slice of tomato, for example. She'll have potatoes occasionally.
Tough, but for the trail, I think I'd quit em.

Posted by: MkY at October 06, 2024 06:25 PM (cPGH3)

276 Joe Kidd, there was no salvaging it. The guajillos are a light smokey/ fruity pepper and I make a crema sauce to dip shrimp in.

Posted by: Ben Had at October 06, 2024 06:27 PM (I1GXe)

277
I just looked up the Whole30 Diet.

It said you should eat horse meat.

Are you getting enough horse in your diet? That could be the problem.

EAT MOR HORS, people!

Posted by: naturalfake at October 06, 2024 06:27 PM (eDfFs)

278 Tough, but for the trail, I think I'd quit em.
Posted by: MkY at October 06, 2024 06:25 PM (cPGH3)

Yep, I can live without them for a few weeks. Thanks for the info!

Posted by: Dash my lace wigs! at October 06, 2024 06:27 PM (OX9vb)

279 Dash, Also, every person is slightly different. What works for her or me may not work for you.
I got scolded this morning for "contaminating" a plate because I had a burrito wrapper on one and was gonna re-use it for her. She's pretty hardcore.
Good news is, if it helps, we have TONS of recipes.

Posted by: MkY at October 06, 2024 06:28 PM (cPGH3)

280 "It said you should eat horse meat."
We substitute venison

Posted by: MkY at October 06, 2024 06:29 PM (cPGH3)

281 LOL, naturalfake. I'm already tired of all the meat. Except the Kiolbassa sausage. That's good stuff.

Definitely going to avoid hors.

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

282 158 Are cube steaks different than Salisbury steaks?
Posted by: nurse ratched

Salisbury steaks are made with ground beef.
Posted by: Tuna at October 06, 2024 05:07 PM (oaGWv)

Cube steaks are extremely versatile and would make a great Salisbury steak, IMO. I've used them for Philly Cheese Steak to wild acclaim...

Posted by: Joe Kidd at October 06, 2024 06:32 PM (Cbio9)

283 >>Definitely going to avoid hors.

We're everywhere.

Posted by: Kameltoe at October 06, 2024 06:33 PM (HQ9Sl)

284 Today is my birthday!

I'd like a three layer coconut cake please. Thank you.
Posted by: nurse ratched at October 06, 2024
-------------

Happy B'day. Pepperidge Farm has a pretty good 3 layer coconut cake in a pinch.

https://www.pepperidgefarm.com/product/
coconut-layer-cake/

Posted by: olddog in mo at October 06, 2024 06:33 PM (hoCmQ)

285 {224} The hottest sauce I ever found was 'Dave's Insanity Sauce.'

I'd use it in soup mainly.

Posted by: Stateless at October 06, 2024 05:39 PM (jvJvP)

Yup, I've used Dave's for that too. 2 or 3 drops in with spicy ramen makes it super spicy.

Go to https://scovillescale.org/

Click on "Hot Sauce Scoville Scale" at the top. The original Dave's comes in at about 180,000 units on the Scoville heat scale. Dave's Ultimate Insanity is 250,000. Dave's private special reserve is 500,000.

I've tried 10 drops of the Ultimate Insanity on a cracker. Never. Again. My heart was racing, I was sweating profusely, and I had involuntary hiccups. I was on the pain train for 30 straight minutes, and it wouldn't let me off until it was good and ready. Nothing really helped.

Okay, it was kinda glorious in an endorphine rush sort of way, but when you start pushing into the hundreds of thousands, or millions on the scoville scale, they are food additives only, and really it's just bragging rights.

For a chili contest, a friend used pulled pork, spice, and Dave's Private Reserve for the heat. Won top spot for hottest chili. Awesome stuff.

Posted by: Grumpy and Recalcitrant at October 06, 2024 06:33 PM (O7YUW)

286 Salisbury steak is flat and cube steak is, well, cubical.

Posted by: Weasel at October 06, 2024 06:33 PM (RG6z4)

287 Ben Had,

Occasionally stuff, for whatever reason, doesn't turn out well.

Toss it out.

Try again.

Posted by: nurse ratched at October 06, 2024 06:36 PM (ek9tn)

288 nurse, I will but I am going to use the fresh guajillos instead of the dried.

Posted by: Ben Had at October 06, 2024 06:37 PM (I1GXe)

289 "Braising...It's not just fancy welding!"

Neither is brazing. But solder on, it doesn't change the arc of the story.

Posted by: The Pedantic Gourmet at October 06, 2024 06:38 PM (vFG9F)

290 Weasel, I see a chicken fried steak in your future.

Posted by: Ben Had at October 06, 2024 06:38 PM (I1GXe)

291 Occasionally stuff, for whatever reason, doesn't turn out well.

Toss it out.

Try again.
Posted by: nurse ratched at October 06, 2024 06:36 PM

It is unfortunate, but I've had to pitch some onions for soup that I let get burnt. It pained me.

Posted by: RedMindBlueState at October 06, 2024 06:38 PM (Wnv9h)

292 285 {224} The hottest sauce I ever found was 'Dave's Insanity Sauce.'

I'd use it in soup mainly.

Posted by: Stateless at October 06, 2024 05:39 PM (jvJvP)

Yup, I've used Dave's for that too. 2 or 3 drops in with spicy ramen makes it super spicy.

Go to https://scovillescale.org/

Click on "Hot Sauce Scoville Scale" at the top. The original Dave's comes in at about 180,000 units on the Scoville heat scale. Dave's Ultimate Insanity is 250,000. Dave's private special reserve is 500,000.

I've tried 10 drops of the Ultimate Insanity on a cracker. Never. Again. My heart was racing, I was sweating profusely, and I had involuntary hiccups. I was on the pain train for 30 straight minutes, and it wouldn't let me off until it was good and ready. Nothing really helped

Gave a bottle of Ultimate Reserve to my father, who polished it off in about two months. He was...unique.

I actually met Dave at a gourmet food show one year. He showed up in a straight jacket. Marketing genius, right there..

Posted by: Joe Kidd at October 06, 2024 06:39 PM (Cbio9)

293 254 Had a minor disaster. After cleaning and simmering a ton of guajillo peppers then blending them down they came out tasting bitter and I don't know why. Threw the whole lot out.

Posted by: Ben Had at October 06, 2024 06:11 PM (I1GXe)

Try adding an acid? Vinegar, Lemon juice, lime juice... That should cut the bitter as well as allowing the pepper's flavour to come out more.

Posted by: Grumpy and Recalcitrant at October 06, 2024 06:39 PM (O7YUW)

294 Posted by: Ben Had at October 06, 2024 06:38 PM (I1GXe)
----
Yum!

Posted by: Weasel at October 06, 2024 06:41 PM (RG6z4)

295 Gave a bottle of Ultimate Reserve to my father, who polished it off in about two months. He was...unique.

I actually met Dave at a gourmet food show one year. He showed up in a straight jacket. Marketing genius, right there..

Posted by: Joe Kidd at October 06, 2024 06:39 PM (Cbio9)

Two months. Man loved his hot sauce then. Dang. A bottle of Daves lasts me years.

Dave and the straight jacket: Definitely on-brand for him, and you're right, that's some marketing savvy right there.

Posted by: Grumpy and Recalcitrant at October 06, 2024 06:42 PM (O7YUW)

296 Dash,
We were there, too. We bought a cheapo gas grill, which helped tons. Grilled veggies are distinct. Grilled meats change a meal.
Takes no time to heat up and cook.

Posted by: MkY at October 06, 2024 06:43 PM (cPGH3)

297 I think I will make some grilled aquarium fish tacos with home made special sauce and mandarin salsa. — Ronster



Don’t forget to look for manatee steaks on sale!

**apologies to ATC

Posted by: NC Ref at October 06, 2024 06:44 PM (SIeYm)

298 I wish I could make hotter chile... But the wife likes to live on the mild side

HOWEVER, that said, I am not going to ruin a counter full of expensive peppers and pork and a day and a half of painstaking labor by turning it into liquid Mace.

I have no desire to win a hottest chile award.

Posted by: Yudhishthira's Dice at October 06, 2024 06:45 PM (awTae)

299 I have no desire to win a hottest chile award.

Posted by: Yudhishthira's Dice at October 06, 2024 06:45 PM (awTae)

At a certain point it is just heat, and loses all culinary value.

Posted by: CharlieBrown'sDildo at October 06, 2024 06:46 PM (d9fT1)

300 https://tinyurl.com/5d9hpvx9
20 Tweets from Bad
very good one

Posted by: Skip at October 06, 2024 06:47 PM (fwDg9)

301 I have heard, but have no personal experience with this, that carrots can tone down the heat in chili.

Posted by: Duncanthrax at October 06, 2024 06:47 PM (a3Q+t)

302 they came out tasting bitter and I don't know why. Threw the whole lot out.

Posted by: Ben Had at October 06, 2024 06:11 PM (I1GXe)

I think the seeds can sometimes impart a bitter flavor. But I see you cleaned them. Weird.

Posted by: CharlieBrown'sDildo at October 06, 2024 06:48 PM (d9fT1)

303 It is unfortunate, but I've had to pitch some onions for soup that I let get burnt. It pained me.
Posted by: RedMindBlueState at October 06, 2024 06:38 PM (Wnv9h)

Apparently, burnt stuff (especially burnt onion) can be good in mole (not sure I believe it, but Top Chef contestants purposely did this, and the tasters liked it)...

Posted by: Nova Local at October 06, 2024 06:49 PM (exHjb)

304 I also like Siracha. And Sabal Olek.
Posted by: nurse ratched at October 06, 2024 05:48 PM (VWMRp)

A couple teaspoons of siracha blended into your cream cheese works well on any bagel. Well, maybe not a raisin cinnamon, but that's not a bagel, really..

Posted by: Joe Kidd at October 06, 2024 06:50 PM (Cbio9)

305 Wife just found a recipe for pineapple casserole. Pineapple tidbits, crushed pineapple, flour, shredded cheddar cheese, ground Ritz crackers and melted butter.

Sounds interesting but she gave a hard veto on the dish.

Posted by: Beartooth at October 06, 2024 06:52 PM (WuJwx)

306 277
I just looked up the Whole30 Diet.

It said you should eat horse meat.

Are you getting enough horse in your diet? That could be the problem.

EAT MOR HORS, people!

Posted by: naturalfake at October 06, 2024 06:27 PM (eDfFs)

Eating horse meat is really bad for your health. Well, it would be really bad for my health, because Mrs. Splunge loves horses, and would kill me.

Posted by: Splunge at October 06, 2024 06:52 PM (hmKaK)

307 305 Wife just found a recipe for pineapple casserole. Pineapple tidbits, crushed pineapple, flour, shredded cheddar cheese, ground Ritz crackers and melted butter.

Sounds interesting but she gave a hard veto on the dish.
Posted by: Beartooth at October 06, 2024 06:52 PM (WuJwx)

Another very smart wife...

Posted by: Nova Local at October 06, 2024 06:54 PM (exHjb)

308 Are you getting enough horse in your diet? That could be the problem.

EAT MOR HORS, people!

Posted by: naturalfake at October 06, 2024 06:27 PM (eDfFs)

I have eaten it, and it just isn't that good.

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

309 I also like Siracha. And Sabal Olek.
Posted by: nurse ratched at October 06, 2024 05:48 PM

I freakin' love Sriracha. Made my own a couple of times, and it was really good.

Posted by: RedMindBlueState at October 06, 2024 06:55 PM (Wnv9h)

310 Rescuing failed dishes would make a great food thread.

I'm getting better at it. Usually it's just salt or acid that's missing in something that seems boring, but recently I made a Sichuan chicken dish that seemed like a total unredeemable failure. Somehow my brain piped up with "add sesame paste," and that made it really really good.

Posted by: Splunge at October 06, 2024 06:55 PM (hmKaK)

311 Wife just found a recipe for pineapple casserole. Pineapple tidbits, crushed pineapple, flour, shredded cheddar cheese, ground Ritz crackers and melted butter.

Sounds interesting but she gave a hard veto on the dish.
Posted by: Beartooth at October 06, 2024 06:52 PM (WuJwx)

Another very smart wife...
Posted by: Nova Local at October 06, 2024 06:54 PM (exHjb)

Yeah, that sounds like a gateway to pineapple on pizza. The missus has clearly seen some stuff, man...

Posted by: Joe Kidd at October 06, 2024 06:57 PM (Cbio9)

312 Rescuing failed dishes would make a great food thread.
Splunge

Some things just can't be salvaged. I made a 5# batch of venison brats (used the fat from ribeye in the cry-o-vac) and didn't knead it enough to get the good myosin.
Mealy.
Smoked, stuffed... trash.

Posted by: MkY at October 06, 2024 06:58 PM (cPGH3)

313 I ate...well...essentially horse sashimi in Japan.

Very nice sauce with it. It was delicious.

IIRC correctly the name for it translated as-

Cherry Blossom Meat.

Posted by: naturalfake at October 06, 2024 06:58 PM (eDfFs)

314 Not sure what to think about California school food legislation. On the one hand, California is insane about potential harms. On the other hand, institutional food has a ridiculous amount of non-food ingredients and really should be cleaned up.

Posted by: Emmie at October 06, 2024 06:58 PM (yLLye)

315 310 Rescuing failed dishes would make a great food thread.

I'm getting better at it. Usually it's just salt or acid that's missing in something that seems boring, but recently I made a Sichuan chicken dish that seemed like a total unredeemable failure. Somehow my brain piped up with "add sesame paste," and that made it really really good.
Posted by: Splunge at October 06, 2024 06:55 PM (hmKaK)

Similar experience: Mom made broccoli soup using rabe broccoli. Tasted like a tin can. For some reason I said, "hit it with a couple shakes of nutmeg". Entirely different (and tasty) result..

Posted by: Joe Kidd at October 06, 2024 07:00 PM (Cbio9)

316 WEASEL IS UP TO BAT

3 CALLS FOR NOOD AND YOUR OUT

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

317 Thanks for reading folks!

Posted by: CharlieBrown'sDildo at October 06, 2024 07:01 PM (d9fT1)

318 313 I ate...well...essentially horse sashimi in Japan.

Very nice sauce with it. It was delicious.

IIRC correctly the name for it translated as-

Cherry Blossom Meat.

Posted by: naturalfake at October 06, 2024 06:58 PM (eDfFs)

I had Cherry Blossom to win at Santa Anita that year...

Posted by: Joe Kidd at October 06, 2024 07:04 PM (Cbio9)

319 Wife just found a recipe for pineapple casserole. Pineapple tidbits, crushed pineapple, flour, shredded cheddar cheese, ground Ritz crackers and melted butter.

Sounds interesting but she gave a hard veto on the dish.
Posted by: Beartooth at October 06, 2024 06:52 PM (WuJwx)

My wife has a bang-up recipe for pineapple salsa. I make a coconut fried mahi (same process as coconut shrimp, but with a mahi filet), she makes the salsa and a side of rice.

Posted by: Advo at October 06, 2024 10:41 PM (jO4mz)

320 Most amazing brisket that you have never had:

The Barbacoa Brisket from:

Trejo's Tacos: Recipes and Stories from L.A.: A Cookbook

The whole cookbook is gold. If you like LA-style mexican food - this book is for you. Every recipe is stupendous. Trust me you will thank me later.

Posted by: Viso Latte at October 06, 2024 11:31 PM (a8p5r)

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