Food Thread: Salad As A Meal? Not On Your Life!

Salad is great!

At the beginning of a meal it is delicious, with smoked duck breast, or the French classic, crispy chicken gizzards and lardons on a bed of some green stuff that is unimportant. At the end of a meal, it is a wonderful palate cleanser, especially with a crisp and bright vinaigrette.

But as anything other than a counterpoint? Nah...it's not worth the trouble. How many dinner salads or lunch salads have you eaten in which the best part was the green stuff...no matter how high quality and artfully dressed and displayed? When was the last time you ate the green stuff and left the last of the steak tips or grilled chicken?

Every once in a great while I will have a salad that stands on its own. Many years ago at a restaurant in D.C. (called "The Pig!"), I had a summer salad made with incredible produce. It was a marvel of the farmer's art.

But I still liked the pork chop better!

******
I read an article in "Imprimus" about the dangers of price and wage controls, and the author claimed that current total inflation was "22%."

I am unsure on what planet he shops, but anyone who believes that number needs to call me about a great deal on a barely used bridge across the East River!

I use a lot of grape tomatoes, and they have doubled in the last few years. Eggs have tripled. Olive oil has doubled. Bread has gone up significantly, but I don't buy much of it except for burger buns (and I should bake them more often!), but I'll guess at least 50%.

Yeah...yeah. Food and energy prices are "volatile," so they are excluded from the published numbers. Isn't that convenient!

Stop believing and repeating the Junta's lies.

******

Clarified butter is a wonderful thing, but is a pain in the ass to make. And if you want to buy it, that's going to cost you! The Indian version is called "ghee," and is the version of clarified butter that is most readily available...for more than $1/ounce! Ouch.

But there are ways to make it at home, and commenter "Tom Perry" has been thinking about it...a lot!

A little background: I used to be a line cook. I got all my training on the job, and had the good luck to work with some real chefs. The apogee of my cooking career was back in the early nineties when I was the saute cook at a mid-to-upscale Cajun Bistro.
Having done that, I always thought of myself as a good cook, but that was a long time ago and there came a point where my skills got rusty and my repertoire was very limited. Lately, I've been getting a lot of satisfaction (and some failed experiments) from home cooking, and I'm learning new stuff, some of which I should have known a long time ago.
When I worked at that bistro, I used olive oil or whole butter for everything in my station, but there was clarified butter in the grill station for blackening steaks and whatnot. The way we made clarified butter was quick and dirty; there was always some residual milk solid in there. I learned recently that this style of "clarified butter" isn't the same thing as truly purified butter oil. That's the background.
Now here's something your readers might like: a couple of insights and one weird trick about clarified butter aka butter oil.
First off, pure butter oil is superior stuff. It's shelf-stable, solid at room temperature, has a rich aroma, and will bear just about any heat you can get into a skillet, without smoking. On the down side it's expensive and you have to make it yourself. To make it properly tends to be time-consuming, fidgety and wasteful.
The hard part is separating the pure oil from the milk solids and other crud. If you heat the butter until it bubbles, foamy crud floats to the top. Can you skim this stuff off without taking a bunch of oil with it? A ladle works poorly, a shallow spoon is better, and a rubber spatula might be best.
But then there's the crud that sinks to the bottom. If you let the butter rest in a glass container for a while, this crud will settle out thoroughly, leaving beautiful clear oil on top. But when you try to pour off the oil, the crud wants to float with it. You can either leave a fair amount of oil behind, or try to filter out the crud with a coffee filter, which will clog up, or cheesecloth, which allows some crud to get through and also traps some oil.

I watched Chef Jeanne-Pierre's video about making clarified butter. He likes to heat the butter for a long time until it really stops bubbling, then let it rest in a glass measuring cup. Once it's settled out, he pours the top oil off and uses cheesecloth for the final stage. I decided to try it his way, even though I didn't have any cheesecloth. I put my butter in a clear mason jar to let it settle. By chance, I put the mason jar on top of my chest freezer.
The top of my chest freezer is slightly cold. When the milk solids settled, they cemented to the glass. When I poured the oil off, the crud on the bottom didn't want to pour at all; it was glued in there. The resulting clarified butter was perfect.

I think there are a few minor tweaks to Tom Perry's technique that might be fun to try, but it sounds like he has it down pat.

Clarified butter is simply grand for cooking. It has a wonderful flavor, doesn't burn like regular butter, and will impress the hell out of your snooty 2nd cousin who fancies himself a chef!

I'm going to try this technique and calculate the yield and cost/ounce. Yes...I am a geek.

******
I had the pleasure of helping out a bit with the cooking at the recently completed 2024 Texas Moron Meet-up. While I feel confident that I can feed 12 people without much trouble, feeding six times that number is an altogether different process. Luckily, Cowhorse Queen, Ben Had, and Rancher Bob were on top of everything, but even with their excellent planning, it was a lot of work. Just slicing food for that many people takes a very long time!

One lesson that was really hammered home was how the depth of food in pans has a significant effect on how quickly and how well it cooks.

Well...duh! But going from seven pounds of potatoes in a big roasting pan to 11 pounds makes a huge difference, not just in the amount of time needed to cook them but the final consistency and level of browning. Everyone reads about "crowding the pan" being a no-no, and it's true!

Ben Had made some delicious Gyros on the first night, using a modification to the classic spit-grilled technique. It was essentially meatloaf, but damned delicious!

Then the next night she had fajitas on the menu, and they were damned fine eating as well, especially the grilled onions that I would have made in the oven had I been allowed to be stupid.

Saturday night was plain old pulled pork and coleslaw. For about 75 people! What's a synonym for delicious? Because these were it! And the serendipity of a sort of burnt ends on the bottom of the pans was noted and will be trotted out at Chez Dildo!

These meals could not have been made without the enthusiastic participation of a bunch of Morons who happily rolled up their sleeves and did a huge amount of prep work. Thank You... Thank... You... Thank You!

But there's more! People brought snacks and a few side dishes (Stephen Price Blair's eggplant was a revelation!). There were curry empenadas, and bacon bread and stuff I sadly missed, and all sorts of things to eat.

Commenter "Aviator" and his lovely wife and son (he's not lovely, but he's nice) brought water and beer and soda and ice for everyone! What an undertaking! And they pulled it off without a hitch.

I am certain that I am forgetting a bunch of people who stepped up and helped make this event a success, so please accept a general "Thank You!."

Except the Bacon Wench. Harrumph! I didn't get any!

******

What if you made French toast in a waffle iron? Then you would have little divots for all the syrup, and CBD would have no idea why the back of his head is suddenly knotted up and his eye is twitching.
Posted by: Warai-otoko at October 16, 2024 05:05 AM (DDGz9)

******
I have written often about the technique of braising, and since it is a pretty straightforward technique, and one that lends itself to stretching one's food dollar, it is a popular thing to do.

But...it isn't foolproof. Paradoxically, food cooked in liquid can and does dry out. I know it sounds counterintuitive, but it's true. I made the same dish a short time apart. I froze the leftovers, and tried them almost side by side with the newer version. One was noticeably drier. Still pretty tasty, and had I not been able to compare I might not have had the lesson driven home so well.

******
A Proper BLT

[Hat Tip: dhmosquito]

******
We are entering tomato hell, so beware. And send me garlic that isn't grown in heavy metals and human waste in China, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

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

$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 06:37 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at October 27, 2024 04:00 PM (fwDg9)

2 I just buy the ghee.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 04:01 PM (/HDaX)

3 After race going to make a Stromboli, have lots of hot cappicola ( no sure spelling) to get rid of.

Posted by: Skip at October 27, 2024 04:02 PM (fwDg9)

4 Now that's a freaking BLT!

Posted by: Martini Farmer at October 27, 2024 04:03 PM (Q4IgG)

5 Finished making the meatballs for meatballs and spaghetti tonight. Grandkids requested it.

Posted by: Tuna at October 27, 2024 04:04 PM (oaGWv)

6 Ok, that's almost too much bacon. In a sandwich at least.

Posted by: Aetius451AD at October 27, 2024 04:05 PM (y31cs)

7 But then again, having put various greases in the freezer for purposes of making it easier to get rid of, the trick Jean-Pierre uses should be a no-brainer.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 04:08 PM (/HDaX)

8 I could-da been a contenda... 'cept for the content.

Posted by: AZ deplorable moron at October 27, 2024 04:08 PM (Iq0J2)

9 CBD, thanks for pointing out the eggplant. That stuff was great, and I intend to make it soon.

Posted by: RedMindBlueState at October 27, 2024 04:09 PM (Wnv9h)

10 Tonight is Beef and Broccoli with Spicy Crispy Tofu and Eggplant with jasmine rice.

Posted by: San Franpsycho at October 27, 2024 04:09 PM (RIvkX)

11 "Bud Light is proud to sponsor first responders and their families"

Posted by: Boulder Terlit Hobo at October 27, 2024 04:09 PM (Jb/LK)

12 Last week you may have a read some posts from me about getting a slow cooker to make pulled pork. Well, long story short, the results were very disappointing. Meat was properly cooked and all that, so tender it fell apart, but no flavor at all. I salt and peppered it overnight before cooking, but still, nothing.

Going to try roast beef next.

Posted by: Don Black, now with twice the funk at October 27, 2024 04:10 PM (/7KEl)

13 Ok, that's almost too much bacon. In a sandwich at least.
Posted by: Aetius451AD

I recognize each individual word in the above sentence; but, the conclusion beggars the mind.

Posted by: AZ deplorable moron at October 27, 2024 04:10 PM (Iq0J2)

14 I bought a nonstick ceramic pan from Made In recently and it is the bomb. Ceramic bonded to stainless steel, non toxic(no Teflon or its cousins) very heavy and amazing quality. Going to get the large size next-these are not inexpensive but well worth the money. I can slide fried eggs around on it like the pros, nothing sticks as long as you heat it slowly and add some oil.

Posted by: Jen the original at October 27, 2024 04:10 PM (mbSzY)

15 CBD, Thank you for all your hard work. The Greek lemon potatoes were delicious, even if I kept forgetting the oregano.

Posted by: Ben Had at October 27, 2024 04:10 PM (t8vHj)

16 Why not a well made garden salad as a main dish on an insufferably hot evening when hot food is a turnoff?

Done that many times.

Posted by: IRONGRAMPA at October 27, 2024 04:11 PM (hKoQL)

17 A Thai Beef Larb almost cuts it as a salad trying to be a meal.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 04:13 PM (/HDaX)

18 Wait. Food thread? Wasn't everything that's important already discussed in the FWP thread?

Except, maybe, a patty melt with Santa Fe style chile verde?

Posted by: mindful webworker - having a late lunch at October 27, 2024 04:14 PM (zg1wV)

19 This is a food thread. Absent a flaming-skull worthy story... keep it light.

Posted by: CharlieBrown'sDildo at October 27, 2024 04:14 PM (d9fT1)

20 The Indian version is called "ghee," and is the version of clarified butter that is most readily available...for more than $1/ounce! Ouch

I’m pretty sure it’s less expensive than this at the local Indian grocery. I’ve never bought it, because I’m lazy. I just use butter where ghee is called for.

Posted by: Stephen Price Blair at October 27, 2024 04:15 PM (EXyHK)

21 My MiL thinks salad is some arugla with oil lemon and pepper served after the main course. But before dessert.

Posted by: San Franpsycho at October 27, 2024 04:15 PM (RIvkX)

22 You know, I just sat like a bump on a log at the MoMe, and never even thought about the fact that I could have helped out with food prep! As long as I can sit to do it, i can certainly help out next year 😊♥️ (just nothing too "hot").

Call me!

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:15 PM (SRRAx)

23 Why not a well made garden salad as a main dish on an insufferably hot evening when hot food is a turnoff?

Done that many times.
Posted by: IRONGRAMPA

Not quite a 'garden salad' for dinner is best for those 'warm' desert evenings. A mix of ice berg and romaine and then the rest mixed nicely: julienned hard cheese, salami, pepperoni, hard boiled eggs, tomato, green onions, bacon, pine nuts, and feta cheese added on top.

Posted by: AZ deplorable moron at October 27, 2024 04:16 PM (Iq0J2)

24 I'll take a Crab Louie anytime.

Posted by: Ben Had at October 27, 2024 04:16 PM (t8vHj)

25 AZ deplorable, Grill Master!

Posted by: Ben Had at October 27, 2024 04:17 PM (t8vHj)

26 You can make clarified butter by just heating normal butter in the microwave for ~20 secs. The solids will sink to the bottom; just skim the clarified butter off the top.

Posted by: Angzarr the Cromulent at October 27, 2024 04:18 PM (XMwZJ)

27 Crab Louie is a good salad. So is Chinese Chicken Salad.

Posted by: San Franpsycho at October 27, 2024 04:18 PM (RIvkX)

28 AZ deplorable, Grill Master!
Posted by: Ben Had

If it had stayed warm in Texas I would have melted over that Blackstone!

Posted by: AZ deplorable moron at October 27, 2024 04:19 PM (Iq0J2)

29 Teresa, not to worry. You contribute so much. Thank you.

Posted by: Ben Had at October 27, 2024 04:19 PM (t8vHj)

30 Good salad you need to make your own dressing.

Commercial dressing no bueno.

Posted by: San Franpsycho at October 27, 2024 04:20 PM (RIvkX)

31 18 Doing Chili with a twist. No Chilis.Im using Italian Long Hots.. NJ is the Garden State ...

Posted by: I'm Gumby Damn It! at October 27, 2024 04:11 PM (Fv4GW)
----
Also known as the Aromatic State.
When I lived in Cambridge, MA, I used to frequently drive to Montclair NJ to visit friends for the weekend. Very nice. The Garden State Parkway still had Howard Johnsons along the way. Good times. Funny thing is in Durban we lived in a suburb called Montclair.

Posted by: Ciampino - How many bodies in the East River? at October 27, 2024 04:21 PM (i0xsb)

32 SanFranpsycho, so is a steak and blue cheese salad.

Posted by: Ben Had at October 27, 2024 04:21 PM (t8vHj)

33 CBD - you missed the bacon? In a TXMoMe first, we even delivered to the handgun range!!

Posted by: Weasel at October 27, 2024 04:22 PM (HW4p5)

34 I smoked a rack of spare ribs yesterday and they left something to be desired. Not bad but, I have been spoiled with how easy it is to make great meats on the smoker.

Posted by: G'rump928(c) at October 27, 2024 04:22 PM (aD39U)

35 32 Teresa, not to worry. You contribute so much. Thank you.
Posted by: Ben Had at October 27, 2024 04:19 PM (t8vHj)

Pfft - a few boxes of gluten-free cupcakes is about all that I bring each year.

Unless you are referring to my sparkling wit and glib (non) conversation skills 🤣🤣🤣

You know I love you guys! ♥️♥️♥️

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:23 PM (SRRAx)

36 I have a lot of hot chili peppers, more than I need and still getting them from mini greenhouse. So might try and dry them, ground them to make dried peppers

Posted by: Skip at October 27, 2024 04:24 PM (fwDg9)

37 I have been amazed at a cookbook I picked up in New Braunfels two weeks ago. It’s a 1985 community cookbook of the India Association of Indianapolis. It’s filled with recipes I have never seen in an Indian cookbook.

One of my favorites so far is “Peanut Chutney”, which is basically a garlic peanut butter, at least the way I made it.

1 cup roasted peanuts; 4 tsp chili powder; 2 cloves garlic; 1 tsp cumin; salt to taste.

Blend all ingredients in an electric blender. I also added a little peanut oil, which is why it turned out like peanut butter. This was great on toast in the morning, and as a celery filling.

I even had it on coffee ice cream.

It’s meant for “Doklas, idlis, and on steamed rice with a little ghee.” I didn’t do any of that; I meant to, but I ate it too quickly.

I will probably add about a tablespoon of chopped jalapeño the next time I make it.

This is a really fun cookbook.

Posted by: Stephen Price Blair at October 27, 2024 04:24 PM (EXyHK)

38 This is a food thread. Absent a flaming-skull worthy story... keep it light.
Posted by: CharlieBrown'sDildo at October 27, 2024 04:14 PM (d9fT1)

So we can't discuss the steak in the movie "The Great Outdoors"?

Posted by: Hour of the Wolf at October 27, 2024 04:24 PM (VNX3d)

39 I made the HUGE mistake of looking through the "Joy of Cooking". OMG! So many possibilities come to mind and that was just the section on sauces and salad dressings.

The part of the post about clarified butter is timely as that is often called for in the butter sauces. I'll have to give it a try. Since we cook for only two, it's not like we need tons of it.

Posted by: JTB at October 27, 2024 04:24 PM (yTvNw)

40 Food Thread Humor:

Sometines I hear the voices of cookies and ice cream at night, calling from the kitchen.

The veggies, however, are oddly quiet.

Posted by: Ciampino - Laugh Time at October 27, 2024 04:25 PM (i0xsb)

41 CBD - you missed the bacon? In a TXMoMe first, we even delivered to the handgun range!!

Posted by: Weasel at October 27, 2024 04:22 PM (HW4p5)

Yup! I slaved over a hot stove for hours while you ingrates ate fried bacon!

Actually, I spent a leisurely afternoon prepping and cooking with some very pleasant company.

But slaving sounds better!

Posted by: CharlieBrown'sDildo at October 27, 2024 04:25 PM (d9fT1)

42 >>> 36 CBD - you missed the bacon? In a TXMoMe first, we even delivered to the handgun range!!
Posted by: Weasel at October 27, 2024 04:22 PM (HW4p5)

I suspect RancherBob and CowHorseQueen may have objected to a Bacon Uber in their kitchen.

Posted by: Helena Handbasket at October 27, 2024 04:26 PM (FnneF)

43 SanFranpsycho, so is a steak and blue cheese salad.
Posted by: Ben Had at October 27, 2024 04:21 PM (t8vHj)
====
Mmm maybe next summer in Sonoma I'll get something at Vela

The only way we're having beef at home tonight is Mrs. F. is going out with her cousins.

Posted by: San Franpsycho at October 27, 2024 04:26 PM (RIvkX)

44 Didn't get to put this below- but food adjacent

We have a brand new GE French door fridge and have used it for about 3 months.
Pros: freezer drawer is wonderful. Much easier to organize than the old top shelf.
We don't use an ice machine but the trays stack well in the upper section.
No shelves on the bottom in fridge section has saved my shoulders. Love having everything at eye level
Bright light, not that dreadful LED nonsense that makes your food look spoiled.
Adjustable shelves accommodate the tall bottles.

Cons: the motor and doors are rather noisy
You have to open both doors to pull out the meat/cheese tray.
Doors are slightly heavy (but we're old, so YMMV)

Really pleased with it. Had owned the previous one about 13 years.

Posted by: sal, who watches way too much TCM at October 27, 2024 04:26 PM (f+FmA)

45 The veggies, however, are oddly quiet.

In Essential Pépin, episode 4, Jacques Pépin said “Everything that I like I call a vegetable. It makes my life easier.”

Good advice. Stress is a killer!

Posted by: Stephen Price Blair at October 27, 2024 04:26 PM (EXyHK)

46 Posted by: Stephen Price Blair at October 27, 2024 04:24 PM (EXyHK)

That Peanut Chutney is now on my "must try" list.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 04:27 PM (/HDaX)

47 We got each of the TiFW girls "The Joy of Cooking" one year for Christmas. Not sure how well it went over with kids from the internet generation, but they have it in their libraries now.

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:27 PM (SRRAx)

48 12 Rudy is the Goebels at the MSG Trump rally.
Heh loving this...
Posted by: I'm Gumby Damn It! at October 27, 2024 04:09 PM (Fv4GW)

With the leather coat? And the heroin? And the frenzied denunciations?

Hogg is gonna be pissed that someone is trying to take his schtick.

Posted by: Aetius451AD at October 27, 2024 04:28 PM (y31cs)

49 CBD, the cuisinart would have made some of that chopping easier.

Even Pete Bog uses it.

Posted by: Ben Had at October 27, 2024 04:28 PM (t8vHj)

50 This is a food thread.

Have seen thready things in my poo.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at October 27, 2024 04:29 PM (VUMeO)

51 In Essential Pépin, episode 4, Jacques Pépin said “Everything that I like I call a vegetable. It makes my life easier.”

Good advice. Stress is a killer!
Posted by: Stephen Price Blair at October 27, 2024 04:26 PM (EXyHK)

I'm going to have to use that line the next time my dear, sweet 94-year-old mother-in-law tells me that I need to eat my veggies 🤣🤣🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:32 PM (SRRAx)

52 51 We got each of the TiFW girls "The Joy of Cooking" one year for Christmas. Not sure how well it went over with kids from the internet generation, but they have it in their libraries now.
Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:27 PM (SRRAx)

Their recipe for blender Hollandaise sauce is really tasty and easy

Posted by: It's me donna at October 27, 2024 04:32 PM (IyPmt)

53 I often come across recipes that call for dry white wine. Sadly, aside from knowing I like pinot noir my knowledge of wine is limited.

Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.

Posted by: JTB at October 27, 2024 04:32 PM (yTvNw)

54 My parents friends sent us an engagement gift.

A Salad Shooter. You put the vegetables in the chamber, point it at the bowl and shoot slices right onto the salad. EZ cleanup!

Posted by: San Franpsycho at October 27, 2024 04:32 PM (RIvkX)

55 Pork steaks are in the frig. Slathered them with mustard and coated with Strawberry's BBQ seasoning. Roasted taters and broccoli as sides.

Posted by: olddog in mo at October 27, 2024 04:33 PM (hoCmQ)

56 SanFranpsycho, it has not cooled off enough here yet for me to order some Toma but I am so looking forward to it.

Posted by: Ben Had at October 27, 2024 04:33 PM (t8vHj)

57 Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.
Posted by: JTB at October 27, 2024 04:32 PM (yTvNw)
===

Sherry or Chinese "cooking wine"

Posted by: San Franpsycho at October 27, 2024 04:34 PM (RIvkX)

58 Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.
Posted by: JTB at October 27, 2024 04:32 PM (yTvNw)

Sauvignon Blanc... I especially like ones from New Zealand

Posted by: It's me donna at October 27, 2024 04:34 PM (IyPmt)

59 My kitchen fridge has finally lost its freon after 30++ years (it was here before we moved in). It has to fit under wall-mounted cupboards so will have to be of a certain max size. Otherwise it would need to go elsewhere in the kitchen. I'm so old I don't really care anymore. I'll let the two girls decide that.
I do entertain brands to get or avoid though if there are suggestions.

Posted by: Ciampino - Lettuce romaine friends at October 27, 2024 04:36 PM (i0xsb)

60 Mr. TiFW doesn't like the taste of wine in his food, so i always substitute either white or red grape juice instead - I figure it's the unfermented version of the wine 🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:36 PM (SRRAx)

61 I'm going to have to use that line the next time my dear, sweet 94-year-old mother-in-law tells me that I need to eat my veggies…

Not sure I’d contradict a 94-year-old on health advice. What does she eat?

Posted by: Stephen Price Blair at October 27, 2024 04:36 PM (EXyHK)

62 JTB, i use Sutter Home chardonnay in the small bottles. Each bottle is about a cup so you don't, heaven forbid, waste a whole bottle of wine.

Posted by: Ben Had at October 27, 2024 04:37 PM (t8vHj)

63 >>> 57 I often come across recipes that call for dry white wine. Sadly, aside from knowing I like pinot noir my knowledge of wine is limited.

Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.
Posted by: JTB at October 27, 2024 04:32 PM (yTvNw)

Chardonnay? I love getting the four-packs of small bottles, as suggested by Ben Had a while back, since then you don't have a *large* bottle open if you don't like it or just don't drink wine very often. I try to keep at least one each white and red variety in the pantry.

Posted by: Helena Handbasket at October 27, 2024 04:37 PM (FnneF)

64 Spinach salad (diced eggs, bacon, red onion) with hot bacon dressing, ftw. Mandarin oranges and roasted almonds optional.

Posted by: olddog in mo at October 27, 2024 04:38 PM (hoCmQ)

65 65 I'm going to have to use that line the next time my dear, sweet 94-year-old mother-in-law tells me that I need to eat my veggies…

Not sure I’d contradict a 94-year-old on health advice. What does she eat?
Posted by: Stephen Price Blair at October 27, 2024 04:36 PM (EXyHK)

Veggies 🤣🤣🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at October 27, 2024 04:38 PM (SRRAx)

66 Incredible hordemind

Posted by: San Franpsycho at October 27, 2024 04:39 PM (RIvkX)

67 57
Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.

Posted by: JTB at October 27, 2024 04:32 PM (yTvNw)
----
Loaded question. Do you need it for drinking while you cook or for the table?

Posted by: Ciampino - Lettuce romaine friendsLife is full of chard choices at October 27, 2024 04:39 PM (i0xsb)

68 Any suggestions for a 'dry white wine' suitable for recipes as well as for drinking? Preferably not too expensive.

So, that garlic eggplant I bring to the TxMoMe calls for, in the original, white wine. I don’t drink white wine, so I don’t keep white wine on hand. I substitute gin. (Which is how the ingredient list goes in The Deplorable Gourmet.)

So you might consider adding whatever clear alcohol you do like instead of wine.

Posted by: Stephen Price Blair at October 27, 2024 04:40 PM (EXyHK)

69 I've been hungry all day despite eating breakfast, so I'm in the drive-thru for a double-double combo.

Posted by: PabloD at October 27, 2024 04:40 PM (hi7wj)

70 JTB try a Pinot Blanc, German whites are often sweet

Posted by: Skip at October 27, 2024 04:40 PM (fwDg9)

71 Chardonnay? I love getting the four-packs of small bottles, as suggested by Ben Had a while back, since then you don't have a *large* bottle open if you don't like it or just don't drink wine very often. I try to keep at least one each white and red variety in the pantry.
Posted by: Helena Handbasket at October 27, 2024 04:37 PM (FnneF)

I use those and I like their Cabernet for red cooking wine.

Posted by: sal, who watches way too much TCM at October 27, 2024 04:40 PM (f+FmA)

72 I love spinach but I hate that they leave so much stem on the leaves. Takes forever to de-stem the leaves but I do it anyway.

Posted by: Ben Had at October 27, 2024 04:40 PM (t8vHj)

73 Teresa in Forth Worth, I’m thinking you may have limited success in that argument. But it’s always worth a try!

Posted by: Stephen Price Blair at October 27, 2024 04:41 PM (EXyHK)

74 I make ghee frequently. I use a pound of unsalted butter from Costco or Aldi. I use a one quart saucepan which is important because the diameter is small enough to give the melted butter enough depth to separate the milk solids.
It took a few tries to get it right, but with my gas stove, I set the burner to about 2-1/2. It takes about 45 minutes. The key is to have it simmering with the occasional "bloop" sound. (That's a technical culinary term.)
It will get lots of bubbles on top, but eventually they will decrease to a small amount. It those bubbles begin to turn brown turn off the heat because you can easily burn it.
Let it cool for 30 minutes.
Then pour it through a strainer into a Mason jar.
Eventually it will solidify and be a whitish yellow color.
The milk solids will be on the bottom of the saucepan and can be scraped out easily with a silicone spatula.
I use ghee in my coffee - I'm a gheezer.
It just tastes butter.

Posted by: Quarter Twenty at October 27, 2024 04:41 PM (dg+HA)

75 I watched an older Jacque Pepin cooking show a few months ago. Guy was a freaking machine. He could slice, dice, and julienne the entire produce aisle in 10 minutes.

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 04:41 PM (dR6yv)

76

How does one have an 'open' bottle of wine sitting around?

Posted by: My Pimp Shot My Dealer at October 27, 2024 04:43 PM (EF8GF)

77
This is a food thread.

Have seen thready things in my poo.
Posted by: Commissar of Plenty and Lysenkoism

Ghee wizz!

Posted by: Bertram Cabot, Jr. at October 27, 2024 04:43 PM (63Dwl)

78 Hahaha, Piper had more bacon at the MoMe than CBD.

Posted by: Ben Had at October 27, 2024 04:44 PM (t8vHj)

79 Cool....food thread!

Okay, I have a question about chicken.

Has anyone done the math on what is a better deal regarding amount of food and protein content?

I picked up a bunch of chicken legs at $1.77 Can a pound at a very good store. Boneless, skinless chicken breasts are just under $5 Can a pound.

Which is a better deal? Online answers were mixed. I'll be exercising again, hopefully soon, and will want some cheap protein. I'm not a fussy eater.

Thanks in advance!

Posted by: Stateless at October 27, 2024 04:44 PM (jvJvP)

80 Since I had my right knee sawn off, I missed the TXMOME, buuuuuuut-

hopefully all will be well next year.

I've only been once and that is a shame!

Posted by: naturalfake at October 27, 2024 04:45 PM (eDfFs)

81 This is a food thread.

Have seen thready things in my poo.
Posted by: Commissar of Plenty and Lysenkoism

Ghee wizz!
Posted by: Bertram Cabot, Jr.

This is nuts!

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 04:45 PM (dR6yv)

82 The stems on baby spinach aren't that bad. I don't bother taking most of the stems off, Ben Had.

Posted by: olddog in mo at October 27, 2024 04:45 PM (hoCmQ)

83 I watched an older Jacque Pepin cooking show a few months ago. Guy was a freaking machine. He could slice, dice, and julienne the entire produce aisle in 10 minutes.

His books aren’t the style I enjoy, but whenever one of his series comes on it’s always a fun and informative watch. It’s nice that he mostly uses his home kitchen, too. It is of course a well-designed home kitchen, but still a home kitchen, and so requires that style of compromise.

Posted by: Stephen Price Blair at October 27, 2024 04:45 PM (EXyHK)

84 How does one have an 'open' bottle of wine sitting around?
Posted by: My Pimp Shot My Dealer at October 27, 2024 04:43 PM (EF8GF)

Sounds like something a quitter would have just laying around.

Posted by: Aetius451AD at October 27, 2024 04:45 PM (y31cs)

85 naturalfake, that was a case of seriously bad timing on your part. j/k

Posted by: Ben Had at October 27, 2024 04:46 PM (t8vHj)

86 Wine doesn't like to be open gor a long time

Posted by: Skip at October 27, 2024 04:47 PM (fwDg9)

87 Speaking of knee's being sawn off...

The lovely and delightful Mrs naturalfake has been cooking me wonderful high protein gourmet meals since surgery, because as she says -

that the only thing you can enjoy right now.

She's really outdone herself.

That woman is a treasure!

Posted by: naturalfake at October 27, 2024 04:47 PM (eDfFs)

88 90 Wine doesn't like to be open gor a long time
Posted by: Skip at October 27, 2024 04:47 PM (fwDg9)

So you have to finish it to put it out of it's misery

Posted by: It's me donna at October 27, 2024 04:48 PM (IyPmt)

89 If looking for a dry white to cook with, Oyster Bay Sauvignon Blanc works and it's not too pricey.

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 04:48 PM (dR6yv)

90 90 Wine doesn't like to be open gor a long time
Posted by: Skip

That is why it must be consumed in its entirety, immediately.

I am doing my best to drink my way out of my alcoholism. So far so good!

Posted by: My Pimp Shot My Dealer at October 27, 2024 04:49 PM (EF8GF)

91 80

How does one have an 'open' bottle of wine sitting around?

Posted by: My Pimp Shot My Dealer at October 27, 2024 04:43 PM (EF8GF)
----
It goes with that other elusive, nay fantasmic beast, the leftover bacon.

Posted by: Ciampino - Life is full of chard choices at October 27, 2024 04:49 PM (i0xsb)

92 I cook with white wine all the time but it's not my first drinking choice, hence the small bottles work out just fine.

Posted by: Ben Had at October 27, 2024 04:49 PM (t8vHj)

93 If you're buying legs, aren't you paying for the bones?
I think that would factor in.

Posted by: sal, who watches way too much TCM at October 27, 2024 04:50 PM (f+FmA)

94 We have a wine pump to cap a left over bottle, but it usually gets gone the next day.

Posted by: Skip at October 27, 2024 04:51 PM (fwDg9)

95 Stateless--

It somewhat depends on whether or not you have a preference for dark or white meat. If you have no particular preference, dark meat is always a better value. A lot of people will pay a premium for white meat. (Lost on me, but that's another story)

Chicken legs aren't a particularly good value because there is so much bone in relation to the amount of meat. Chicken thighs are a much better deal. Next I'd say boneless thighs are the best value because there are no bones.

After that bone-in chicken breasts and last of all are boneless chicken breasts, definitely the most expensive per ounce.

Posted by: Art Rondelet of Malmsey at October 27, 2024 04:52 PM (FEVMW)

96 66 JTB, i use Sutter Home chardonnay in the small bottles. Each bottle is about a cup so you don't, heaven forbid, waste a whole bottle of wine.
Posted by: Ben Had at October 27, 2024 04:37 PM (t8vHj)

Same here. They come in 4-packs, so I always keep it on a shelf in the garage. My two grown daughters recently shared that they used to nick some of the bottles when they were in high school. Kids!

Posted by: jix at October 27, 2024 04:53 PM (VghtP)

97 83
I picked up a bunch of chicken legs at $1.77 Can a pound at a very good store. Boneless, skinless chicken breasts are just under $5 Can a pound.

Which is a better deal? Online answers were mixed. I'll be exercising again, hopefully soon, and will want some cheap protein. I'm not a fussy eater.

Thanks in advance!

Posted by: Stateless at October 27, 2024 04:44 PM (jvJvP)
----
Dark meat is better for you. More amino acid varieties.

Posted by: Ciampino - I'm kind of a big dill at October 27, 2024 04:53 PM (i0xsb)

98 At the request of Pillage Idiot's wife, Mrs. Pillage, I am posting Mrs Splunge's M&M Sugar Cookies recipe from the Texas MoMe.

Ingredients:

4 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups sugar, plus 2/3 cup for rolling
4 oz cream cheese
12 Tbsp butter, melted
2/3 c vegetable oil
2 large eggs
2 Tbsp milk
4 1/2 tsp vanilla
1 1/2 cup M&Ms, plus extra for tops

(continued in Part 2)

Posted by: Splunge at October 27, 2024 04:54 PM (hmKaK)

99 97 If you're buying legs, aren't you paying for the bones?
I think that would factor in.

Posted by: sal, who watches way too much TCM at October 27, 2024 04:50 PM (f+FmA)

Nothing is done for the bones. The dog will occasionally get skin.

And the legs are so much cheaper that I kind of think it's a draw.

Posted by: Stateless at October 27, 2024 04:55 PM (jvJvP)

100 M&M Sugar Cookies, Part 2

Preheat oven to 350F. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, combine 3 cups sugar and the cream cheese. Put 2/3 cup sugar in a small bowl and set aside.

Pour warm butter over cream cheese/sugar, and stir to combine. Stir in oil, egg, milk and vanilla. Mix until smooth.

Fold dry ingredients into wet. When partially incorporated, add 1 1/2 cups M&Ms. Continue mixing until it forms a soft dough.

Roll into balls, and roll each ball in sugar. On a cookie sheet covered with parchment paper, flatten each ball with the bottom of a glass.

Bake 12-15 minutes. Press a few M&Ms into the tops right after they come out of the oven. They won't all stay, but it's a nice touch.

Posted by: Splunge at October 27, 2024 04:55 PM (hmKaK)

101 When I was growing up us kids were always allowed some wine with dinner.

Posted by: Ben Had at October 27, 2024 04:56 PM (t8vHj)

102 Now is that time of year when I spelunk around the freezer to find hidden treasures and make room for holiday leftovers.

I found a ziploc baggy full of Giada's Spare Rib Ragu sauce, huzzah! So that's tonight's dinner. Also spotted a container of Moroccan Chicken.

Posted by: All Hail Eris, Cat Slave at October 27, 2024 04:56 PM (kpS4V)

103 @ Stateless: Boneless chicken breasts are, to me, tasteless. I believe the skin and bone add flavor to the meat. I’d go with the legs but keep an eye open for chicken breasts and thighs on the bone with skin. They taste much better to me.

Posted by: Rufus T. Firefly at October 27, 2024 04:59 PM (oSCuC)

104 104 97 If you're buying legs, aren't you paying for the bones?
I think that would factor in.

Posted by: sal, who watches way too much TCM at October 27, 2024 04:50 PM (f+FmA)

Nothing is done for the bones. The dog will occasionally get skin.

And the legs are so much cheaper that I kind of think it's a draw.

Posted by: Stateless at October 27, 2024 04:55 PM (jvJvP)
----
If you make chicken soup then throw the bones in.

Posted by: Ciampino - Always romaine positive at October 27, 2024 04:59 PM (i0xsb)

105 Posted by: Art Rondelet of Malmsey at October 27, 2024 04:52 PM (FEVMW)

Thank you Art. I've screenshot your answer.

I have a ton of sardines and other canned meat in my Armegheddon supply that I've bought cheap so I'm good. But this always made me wonder.

Thank you!

Posted by: Stateless at October 27, 2024 04:59 PM (jvJvP)

106 > Now is that time of year when I spelunk around the freezer to find hidden treasures and make room for holiday leftovers.
------
"Spelunk" LOL

I periodically find frozen "things" that I cannot identify. No label, no date. Just a grey, icy looking piece of... something. Usually tossed, seldom thawed. Unless I'm feeling "lucky."

And willing to be disappointed. Or violently ill. Or both.

Posted by: Martini Farmer at October 27, 2024 04:59 PM (Q4IgG)

107 WINE TIME !

Posted by: Ben Had at October 27, 2024 05:02 PM (t8vHj)

108 I'm 64 and now have apparently become a bit lactose intolerant for the first time ever. I recently bought a half gallon of chocolate ice cream and every time I had a bowl I was uncomfortable and had bubbling in the stomach. Hopefully it was just a bad batch of ice cream but I don't think I'm going to experiment to find out.

Life takes away another enjoyment 😀

Posted by: Sebastian Melmoth at October 27, 2024 05:02 PM (ndoNK)

109 Posted by: Rufus T. Firefly at October 27, 2024 04:59 PM (oSCuC

If you make chicken soup then throw the bones in.

Posted by: Ciampino - Always romaine positive at October 27, 2024 04:59 PM (i0xsb)

Thank you both for the help.

I hope everyone has a happy week!

Posted by: Stateless at October 27, 2024 05:03 PM (jvJvP)

110 Thanks to all for the dry white wine suggestions. I've made a list to use at the store. Ben Had's 4 pack of Sutter Home chardonnay could be the answer since the bottles are small and Mrs. JTB doesn't drink any booze. (Despite coming from Wisconsin, she has never liked the taste of beer, wine or (the crowd gasps) old fashion cocktails. No wonder she had to leave the state.)

Posted by: JTB at October 27, 2024 05:04 PM (yTvNw)

111 The food process at the MoMe was an impressive thing to see. Thank you everyone who made that happen!

Posted by: Piper at October 27, 2024 05:04 PM (p4NUW)

112 $1200 is not for bourbon, $1200 is for a set of tires.

Posted by: Eromero at October 27, 2024 05:04 PM (FuCE/)

113 Life takes away another enjoyment 😀
Posted by: Sebastian Melmoth at October 27, 2024 05:02 PM (ndoNK)

----------

There's always room for Jello!

Posted by: Bill Cosby at October 27, 2024 05:05 PM (JkO4W)

114

I am firmly convinced my cat is drinking all my liquor.

I'm gonna set up trail cams...

Posted by: My Pimp Shot My Dealer at October 27, 2024 05:06 PM (EF8GF)

115 117 $1200 is not for bourbon, $1200 is for a set of tires.
Posted by: Eromero at October 27, 2024 05:04 PM (FuCE/)

----------

Or a Russian bride.

Posted by: Cicero (@cicero43) at October 27, 2024 05:06 PM (JkO4W)

116 Since the FWP was a food thread I'll put my current FWP in the actual food thread.

The last owner buried a copper water pipe that also supplied water to a hose bib and the RV garage. I replaced the disgusting toilet and added a sink to the RV garage and just found a large puddle outside the RV garage. The hole to access the area is now about 3 feet deep and as wide.
The *deleted, deleted, deleted* prior owners crimped the 3/4" copper pipe instead of capping it, and they bent and beat the pipe so I have to cut off a significant portion to get to a round portion. The pipe is also near a sewer pipe so I had to purchase a mini copper pipe cutter as my large pipe cutter wouldn't complete a turn around the pipe.
FWP indeed.

I'm not pleased with the prior owners.

Posted by: AZ deplorable moron at October 27, 2024 05:07 PM (Iq0J2)

117 113
Life takes away another enjoyment 😀
Posted by: Sebastian Melmoth

Before you write it off completely, try A2 milk and ice cream. I know you didn’t want to experiment, but this is why some people can manage dairy in Europe but not here.

Also, Swiss is very low lactose, and Greek yogurt is as well.

Posted by: Piper at October 27, 2024 05:07 PM (p4NUW)

118 Same ass in Saint Petersburg

Posted by: Eromero at October 27, 2024 05:07 PM (FuCE/)

119 82 Hahaha, Piper had more bacon at the MoMe than CBD.
Posted by: Ben Had at October

lol!

Posted by: Piper at October 27, 2024 05:09 PM (p4NUW)

120 Cow eats grass
I eat cow
Salad!

Posted by: Diogenes at October 27, 2024 05:10 PM (WhH9R)

121 >>> 127 Cow eats grass
I eat cow
Salad!
Posted by: Diogenes at October 27, 2024 05:10 PM (WhH9R)

I must admit I'm feeling pretty smug about the ribeyes we had last night.

Posted by: Helena Handbasket at October 27, 2024 05:11 PM (FnneF)

122 Posted by: I'm Gumby Damn It! at October 27, 2024 05:09 PM (Fv4GW)

Fuck those guys that support Trump!

Another great strategy.

Posted by: Sebastian Melmoth at October 27, 2024 05:11 PM (ndoNK)

123 Wife is thinking take out pizza on Halloween and we have a Halloween theme wine for it. And for last 2 years watch Nosferato and this year cam on new big screen TV

Posted by: Skip at October 27, 2024 05:11 PM (fwDg9)

124

Just took the last of the Thai Basil out of the dehydrator.

This year we dried apple, many varieties of pepper, and the basil.

Gonna be a fragrant spicy winter!

Posted by: My Pimp Shot My Dealer at October 27, 2024 05:11 PM (EF8GF)

125 113 I'm 64 and now have apparently become a bit lactose intolerant for the first time ever. I recently bought a half gallon of chocolate ice cream and every time I had a bowl I was uncomfortable and had bubbling in the stomach. Hopefully it was just a bad batch of ice cream but I don't think I'm going to experiment to find out.

Life takes away another enjoyment 😀
Posted by: Sebastian Melmoth at October 27, 2024 05:02 PM (ndoNK)

I'm so sorry. I have a dairy allergy and you'd be surprised at how many foods (including "non-dairy") contain some form of milk. McDonald's french fries contain whey! Non dairy creamer contains whey!

Ice cream seems to be the worst offender, that and straight milk, but some people with lactose intolerance are still able to eat hard cheeses and yogurt. Just make sure you will be home for a while if you decide to test this!

Posted by: Moki at October 27, 2024 05:11 PM (wLjpr)

126 I went to lunch with a colleague once to Appleby's. I wasn't too hungry so I chose a Cesar's salad and it was delicious. I ate everything.

Posted by: Ciampino - Lettuce not forget the croutons at October 27, 2024 05:11 PM (i0xsb)

127 Mrs. Splunge's sugar cookie recipe sounds delish. Sadly, I suspect they have about 9,000 carbs per sniff. Must control myself and only eat one. (Yeah, right!)

Posted by: JTB at October 27, 2024 05:12 PM (yTvNw)

128 what do y'all think of this one

https://tinyurl.com/mvcz9n8j

goes to Lowes

Posted by: Don Black, now with twice the funk at October 27, 2024 05:13 PM (/7KEl)

129 Dark meat is better for you. More amino acid varieties.

Posted by: Ciampino - I'm kind of a big dill at October 27, 2024 04:53 PM (i0xsb)

I don't think so.

The dark comes from more myoglobin.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:13 PM (d9fT1)

130 I must admit I'm feeling pretty smug about the ribeyes we had last night.
Posted by: Helena Handbasket

The 2 sitting out after salting look really good right now. I might miss a bit of the GT while making sure they cook properly.

Posted by: AZ deplorable moron at October 27, 2024 05:13 PM (Iq0J2)

131 Congratulations to all the MoMe Chefs. I’ll look forward to trying your new concoctions next year coming off the hot dusty gun ranges!

Posted by: Pete Bog at October 27, 2024 05:15 PM (b25k9)

132 Congratulations to all the MoMe Chefs. I’ll look forward to trying your new concoctions next year coming off the hot dusty gun ranges!
Posted by: Pete Bog

You were missed!

Posted by: AZ deplorable moron at October 27, 2024 05:15 PM (Iq0J2)

133 Found some excellent prime ribeyes at Costco yesterday. Dry brined 'em overnight. Oh my...they were wonderful!

Posted by: lizabth at October 27, 2024 05:16 PM (Jfw7U)

134 Posted by: Moki at October 27, 2024 05:11 PM (wLjpr)

It seemed to come out of no where. I don't eat a lot of heavy milk products ( no box cereal with milk, no milk/cream in my coffee etc) but never had a problem before when I did.

Posted by: Sebastian Melmoth at October 27, 2024 05:16 PM (ndoNK)

135 I must admit I'm feeling pretty smug about the ribeyes we had last night.
Posted by: Helena Handbasket

The 2 sitting out after salting look really good right now. I might miss a bit of the GT while making sure they cook properly.
Posted by: AZ deplorable moron at October 27, 2024 05:13 PM (Iq0J2)

Marinating a flank steak even as I text!!!

Posted by: Diogenes at October 27, 2024 05:16 PM (WhH9R)

136 Today I'm making my first collard greens, and my first pot roast. Fingers crossed.

Posted by: Splunge at October 27, 2024 05:17 PM (hmKaK)

137 Pete Bog, hahahaha, you think you're getting out of it?

Menu planning starts tomorrow.

Posted by: Ben Had at October 27, 2024 05:17 PM (t8vHj)

138 Speaking of Thai Basil, it's still available from the local asian mart.

Thai Basil Chicken tonight!

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 05:17 PM (/HDaX)

139 Splunge, tell Mrs. that I'm wondering how her horse is doing.

Posted by: Ben Had at October 27, 2024 05:18 PM (t8vHj)

140 Tonight is a London Broil, done in the sous vide. I am eternally indebted to the HQ for introducing me to the joys of sous vide. I use it at least once a week, sometimes more.

Plus, after my food is cooked, it makes a fantastic temperature-controlled bath in which to develop film. Gotta love multi-purpose items!

Posted by: Pennsyltucky at October 27, 2024 05:18 PM (QdGJh)

141 Posted by: I'm Gumby Damn It! at October 27, 2024 05:16 PM (Fv4GW)

Goodbye.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:18 PM (d9fT1)

142 I prefer white meat but legs taste a lot better to me than thighs for some reason.

Posted by: Sebastian Melmoth at October 27, 2024 05:19 PM (ndoNK)

143 Greetings!
I took a chance on some home made crab cakes, and I must take some credit for a success.
Most crab cake recipes require certain items, and I didn't have those but my substitutions worked just fine. Next time I'll make twice as many!

Posted by: gourmand du jour at October 27, 2024 05:19 PM (MeG8a)

144 Well that is done, now I can eat.

God I hurt.

Posted by: Dave in Fla at October 27, 2024 05:19 PM (GgJLQ)

145 I probably ought to get a couple things out of the freezer...

Posted by: Helena Handbasket at October 27, 2024 05:20 PM (FnneF)

146 Thanks CBD.

Posted by: All Hail Eris, Cat Slave at October 27, 2024 05:21 PM (kpS4V)

147 Which is a better deal? Online answers were mixed. I'll be exercising again, hopefully soon, and will want some cheap protein. I'm not a fussy eater.

Thanks in advance!
Posted by: Stateless at October

When you say exercise, do you mean just starting a normal workout routine or are you planning on going all out and are thinking competitively body building or marathon training etc? I ask because they result in really different needs.

Posted by: Piper at October 27, 2024 05:21 PM (p4NUW)

148 This MSG rally is outstanding. Not usually a big fan of rah-rah stuff, but it's been really good. Looking forward to DJT's remarks.

Posted by: Frasier Crane at October 27, 2024 05:21 PM (CWMF2)

149 God I hurt.

Posted by: Dave in Fla at October 27, 2024 05:19 PM (GgJLQ)

If God had meant us to run, he wouldn't have created bourbon and easy chairs.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:21 PM (d9fT1)

150 106 When I was growing up us kids were always allowed some wine with dinner.

Posted by: Ben Had at October 27, 2024 04:56 PM (t8vHj)

In my wife's family kids were allowed coffee. Actually about 1/4 coffee and the rest milk. Heavy on the au lait

Posted by: javems at October 27, 2024 05:21 PM (8I4hW)

151 Yup! I slaved over a hot stove for hours while you ingrates ate fried bacon!

Actually, I spent a leisurely afternoon prepping and cooking with some very pleasant company.

But slaving sounds better!
Posted by: CharlieBrown'sDildo at October 27, 2024 04:25 PM

Please tell me you had some bacon bread.

Posted by: RedMindBlueState at October 27, 2024 05:21 PM (Wnv9h)

152 Goodbye.
Posted by: CharlieBrown'sDildo

Thank you CBD.

Posted by: AZ deplorable moron at October 27, 2024 05:22 PM (Iq0J2)

153 Please tell me you had some bacon bread.

Posted by: RedMindBlueState at October 27, 2024 05:21 PM (Wnv9h)

I did! It was good! Who brought it?

Posted by: CharlieBrown'sDildo at October 27, 2024 05:23 PM (d9fT1)

154 144 Well that is done, now I can eat.

God I hurt.
Posted by: Dave in Fla at October

But super impressive!

Posted by: Piper at October 27, 2024 05:23 PM (p4NUW)

155 Posted by: Frasier Crane at October 27, 2024 05:21 PM (CWMF2)

This is a light-hearted thread. Nothing topical.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:24 PM (d9fT1)

156 Loaded question. Do you need it for drinking while you cook or for the table?
************
Embrace the "and"

Posted by: Grateful, the range bag lady at October 27, 2024 05:25 PM (IQ6Gq)

157 I am roasting a chicken tonight, will add some potatoes and carrots along with a green veggie. Broccoli, spinach, whatever I grab out of the fridge and a salad. Maybe roasted cauliflower and broccoli. I should probably figure it out!

Posted by: Piper at October 27, 2024 05:26 PM (p4NUW)

158 RMBS, you were not kidding about the bacon bread or Range Babe. What an honor to meet her.

Posted by: Ben Had at October 27, 2024 05:26 PM (t8vHj)

159 >>Posted by: Frasier Crane at October 27, 2024 05:21 PM (CWMF2)

This is a light-hearted thread. Nothing topical.
Posted by: CharlieBrown'sDildo at October 27, 2024 05:24 PM (d9fT1)
__
My apologies.

Posted by: Frasier Crane at October 27, 2024 05:26 PM (CWMF2)

160 What substitutions did I make for my crab cakes?
There were no green onions, I substituted white ones, which I blanched first.
No Old Bay seasoning, I used paprika
And no fresh crab, I used canned.
So, not top shelf, but still quite good.

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

161 My apologies.

Posted by: Frasier Crane at October 27, 2024 05:26 PM (CWMF2)

No worries!

What's for dinner?

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

162 150 ... "In my wife's family kids were allowed coffee. Actually about 1/4 coffee and the rest milk. Heavy on the au lait"

My parents and grandparents loved their tea and coffee and we little kids were intrigued. My Nana came up with 'change color' which was a spoonful or two of coffee in a glass of milk. This was a big deal when you are four years old. (Being Rhode Island, coffee consumption to some degree was mandatory no matter the age.)

Posted by: JTB at October 27, 2024 05:28 PM (yTvNw)

163 >>> 153 Please tell me you had some bacon bread.

Posted by: RedMindBlueState at October 27, 2024 05:21 PM (Wnv9h)

I did! It was good! Who brought it?
Posted by: CharlieBrown'sDildo at October 27, 2024 05:23 PM (d9fT1)

>>> 158 RMBS, you were not kidding about the bacon bread or Range Babe. What an honor to meet her.
Posted by: Ben Had at October 27, 2024 05:26 PM (t8vHj)

And she brought bacon bread!

Posted by: Helena Handbasket at October 27, 2024 05:28 PM (FnneF)

164 I like chicken wings. They are often the most expensive part, except for boneless breasts, sometimes.

Posted by: javems at October 27, 2024 05:29 PM (8I4hW)

165 Helena Handbasket, you made the worlds most awesome brownies too.

Posted by: Ben Had at October 27, 2024 05:29 PM (t8vHj)

166 106 When I was growing up us kids were always allowed some wine with dinner.

Posted by: Ben Had at October 27, 2024 04:56 PM (t8vHj)

My girls were too. They took the wine for extra curriculars.

Posted by: jix at October 27, 2024 05:29 PM (VghtP)

167 101/
Growing up when we had Italian for dinner, ie spaghetti, I was allowed a glass of chianti. And I enjoyed it very much

Posted by: Grateful, the range bag lady at October 27, 2024 05:29 PM (IQ6Gq)

168 And she brought bacon bread!

Posted by: Helena Handbasket at October 27, 2024 05:28 PM (FnneF)

Ah...thanks!

Posted by: CharlieBrown'sDildo at October 27, 2024 05:29 PM (d9fT1)

169 >>No worries!

What's for dinner?
Posted by: CharlieBrown'sDildo at October 27, 2024 05:27 PM (d9fT1)
__
Jambalaya with sausage, cornbread with a lot of Irish butter, and a glass of Silver Oak 2018 cab (or 2).

Posted by: Frasier Crane at October 27, 2024 05:30 PM (CWMF2)

170 RMBS, you were not kidding about the bacon bread or Range Babe. What an honor to meet her.
Posted by: Ben Had at October 27, 2024 05:26 PM

She loved y'all. Looking forward to next year already.

Posted by: RedMindBlueState at October 27, 2024 05:30 PM (Wnv9h)

171 The Chefs seem to be restoring the natural order of things in LV.

Posted by: K.C. Wolf (mnw) at October 27, 2024 05:31 PM (NLIak)

172 >>> Posted by: Ben Had at October 27, 2024 05:29 PM (t8vHj)

*blush*

Posted by: Helena Handbasket at October 27, 2024 05:31 PM (FnneF)

173 Maybe roasted cauliflower and broccoli. I should probably figure it out!
Posted by: Piper

Please tell us you'll add bacon!
Lie if you must...

Posted by: AZ deplorable moron at October 27, 2024 05:31 PM (Iq0J2)

174 Jambalaya with sausage, cornbread with a lot of Irish butter, and a glass of Silver Oak 2018 cab (or 2).

Posted by: Frasier Crane at October 27, 2024 05:30 PM (CWMF2)

Oh boy...that sounds great. Jambalaya is one of those foods that I can't get enough of.

Napa or Alexander Valley?

Posted by: CharlieBrown'sDildo at October 27, 2024 05:32 PM (d9fT1)

175 Thanks Piper 😘

CBD - you might be onto something.

Amazing weather though, can't wait for Trump to take this city back.

Posted by: Dave in Fla at October 27, 2024 05:32 PM (C9iYK)

176 RMBS, you were not kidding about the bacon bread or Range Babe. What an honor to meet her.
Posted by: Ben Had at October 27, 2024 05:26 PM

She loved y'all. Looking forward to next year already.
Posted by: RedMindBlueState

Truly a pleasure!

Posted by: AZ deplorable moron at October 27, 2024 05:33 PM (Iq0J2)

177 I just wanna say that I just unpackaged my copy of The Deplorable Gourmet! I literally opened the package and ran to the computer, hoping the Food Thread was still open so I could say neener neener neeeeeeener. I got mine, you better order yours!
Yay!

Posted by: haffhowershower at October 27, 2024 05:33 PM (NMT5x)

178 Hey, I just now got here. I sure hope that clarified butter thing works!

RE: chicken, I like bones for making stock.

Posted by: Tom Perry at October 27, 2024 05:34 PM (MX0bI)

179 Food...not politics. [CBD]

Posted by: JTB at October 27, 2024 05:34 PM (yTvNw)

180 >>Napa or Alexander Valley?
Posted by: CharlieBrown'sDildo at October 27, 2024 05:32 PM (d9fT1)
__
Alexander Valley.

Posted by: Frasier Crane at October 27, 2024 05:34 PM (CWMF2)

181 A special Thank You to all of the first timers that made the MoMe. I hope you enjoyed yourselves.

Posted by: Ben Had at October 27, 2024 05:35 PM (t8vHj)

182 Posted by: haffhowershower

When we moved here 2 years ago I couldn't find our copy; so, now we have 2.
I was supposed to remember to bring a copy for the raffle...
Sigh.

Posted by: AZ deplorable moron at October 27, 2024 05:35 PM (Iq0J2)

183 When you say exercise, do you mean just starting a normal workout routine or are you planning on going all out and are thinking competitively body building or marathon training etc? I ask because they result in really different needs.

Posted by: Piper at October 27, 2024 05:21 PM (p4NUW)

Hi Piper!!

I'm doing 'Convict Conditioning'. No competitive body building but I want to look great and be in great shape for 'unpleasantness.'

On a separate note, my neighbours and friends' outdoor cats Trumpy and Snowflake are really getting used to our house. They've been inside at least 15 of the last 22 hours. I didn't know cats slept that long! I was ki d of worried about them.

And Ohtani will be in the next World Series game. Great news! Amazing player.

Posted by: Stateless at October 27, 2024 05:36 PM (jvJvP)

184 Having cup of coffee with my grandmother was my introduction, but half milk and sugar. USAF was where I learned to drink it all but black to black

Posted by: Skip at October 27, 2024 05:36 PM (fwDg9)

185 When I was growing up us kids were always allowed some wine with dinner.

Posted by: Ben Had at October 27, 2024 04:56 PM (t8vHj)

Wouldn't that a French thing that American leftists took on for faux sophisticated?

Posted by: stibak at October 27, 2024 05:36 PM (IPtxF)

186 Posted by: haffhowershower at October 27, 2024 05:33 PM (NMT5x)

100% of the net profit goes to two very impressive charities. So anyone out there who still hasn't bought seven copies of The Deplorable Gourmet, get cracking!

Posted by: CharlieBrown'sDildo at October 27, 2024 05:36 PM (d9fT1)

187 Late (and leaving early again) - the busyness of fall.

Tonight, I turned Aldi's Birria into make-your-own Mexican rice bowls...put it in the crock with less water and then skimmed some fat, shredded it, and thickened it with a cornstarch slurry.

I made black beans, roasted onions/bell peppers/zucchini and had lettuce for veg. For me, I had jarred salsa and Aldi's pineapple poblano guac...and the kids added colby jack and greek yogurt (they now prefer this to sour cream - that's fine by me b/c I'm not eating it). Then, we had canteloupe and blackberries.

For dessert, I have a carrot apple cake with vanilla/cinnamon/ginger/pumpkin spice frosting (I guess we can ultimately call it "spice" frosting)...

Posted by: Nova Local at October 27, 2024 05:37 PM (exHjb)

188 My copy of the Deplorable Gourmet is autographed by bluebell and Weasel so neeenerneeener.

Posted by: Ben Had at October 27, 2024 05:39 PM (t8vHj)

189 Food...not politics. [CBD]

Posted by: Braenyard at October 27, 2024 05:39 PM (Dng1D)

190 Posted by: Frasier Crane at October 27, 2024 05:34 PM (CWMF2)

More approachable.

I have a bottle of the Napa that for whatever reason got forgotten in my cellar.

Want to buy a 1985?

Posted by: CharlieBrown'sDildo at October 27, 2024 05:39 PM (d9fT1)

191 I'm doing 'Convict Conditioning'. No competitive body building but I want to look great and be in great shape for 'unpleasantness.'
[snip]
Posted by: Stateless at October 27, 2024 05:36 PM (jvJvP)

Great minds and all that. I'm doing that program as far as my joints will let me. After several months, the results have been pretty pleasing.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 05:39 PM (/HDaX)

192 You don't win friends with salad (sung in conga line style).

Posted by: The Simpsons at October 27, 2024 05:39 PM (IQ6Gq)

193 Food...not politics. [CBD]

Posted by: neverenoughcaffeine at October 27, 2024 05:40 PM (2NHgQ)

194 neverenoughcaffeine, tucker is good. going against the oligarchs like liz cheney

Posted by: gKWVE at October 27, 2024 05:42 PM (gKWVE)

195 gahhh sorry!

Posted by: gKWVE at October 27, 2024 05:42 PM (gKWVE)

196 > what do y'all think of this one

https://tinyurl.com/mvcz9n8j

goes to Lowes
------
If there's a used appliance joint nearby check them out.

We have one, it's near a military base and they always have good shit at a discount. Maybe 3 years old. Like new. Fraction of the cost of new.

Posted by: Martini Farmer at October 27, 2024 05:42 PM (Q4IgG)

197 >Sal, I still miss my refrig/freezer that sounds much like your new one. One will magically appear in the next house though

>Salad? I enjoy a steak and blue cheese salad. Years ago I had a fantastic BLT salad with fried chicken added. Have tried making it myself but it never tasted the same, and the place where I had it no longer exists....

>dinner tonight? Pork loin with a cranberry coating, sweet potates and sugar snap peas.

Posted by: Grateful, the range bag lady at October 27, 2024 05:44 PM (IQ6Gq)

198 I'm wondering if I can convince my Thanksgiving Day guests to go for chiles rellenos this year.

Posted by: Ben Had at October 27, 2024 05:44 PM (t8vHj)

199
Great minds and all that. I'm doing that program as far as my joints will let me. After several months, the results have been pretty pleasing.

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 05:39 PM (/HDaX)

What was most impressive was Paul's take on protein and diet in the second book.

He basically said that bodybuilder's were taking in way too much protein pushed by the magazines. And I still have a ton of Costco whey protein. I like that though when I'm in a hurry.

I also like how he talked about the prison diet with examples of a prisoner's weekly diet. These guys aren't eating tons of quality food but get amazing results anyway. Without all the supplements too.

Posted by: Stateless at October 27, 2024 05:44 PM (jvJvP)

200 Posted by: gKWVE at October 27, 2024 05:42 PM (gKWVE)

I know it's reflexive to talk current events and politics, but this is one of those threads that is a respite from the real world.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:45 PM (d9fT1)

201 186 ... "100% of the net profit goes to two very impressive charities. So anyone out there who still hasn't bought seven copies of The Deplorable Gourmet, get cracking!"

We've given a several as gifts. Part of the fun of giving as gifts is explaining the references and humor.

Posted by: JTB at October 27, 2024 05:45 PM (yTvNw)

202 136 Dark meat is better for you. More amino acid varieties.

Posted by: Ciampino - I'm kind of a big dill at October 27, 2024 04:53 PM (i0xsb)

I don't think so.

The dark comes from more myoglobin.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:13 PM (d9fT1)
----
'I don't think so' what?

Posted by: Ciampino - I'm nuts about this salad at October 27, 2024 05:46 PM (i0xsb)

203 Grateful, have you tried a stuffed pork loin. I get the butcher to cut it so it can be stuffed and rolled. I stuff it with cranberries, dates and apricots.

Posted by: Ben Had at October 27, 2024 05:47 PM (t8vHj)

204 We've given a several as gifts. Part of the fun of giving as gifts is explaining the references and humor.

Posted by: JTB at October 27, 2024 05:45 PM (yTvNw)

Good man!

Now if we could only get Ace to say yes to another edition...

You folks need to nag him. Tell him it's for the children! Because it really is!

Posted by: CharlieBrown'sDildo at October 27, 2024 05:48 PM (d9fT1)

205 184 Having cup of coffee with my grandmother was my introduction, but half milk and sugar. USAF was where I learned to drink it all but black to black

Posted by: Skip at October 27, 2024 05:36 PM (fwDg9)

I never drank coffee until I was 30. I had tried it with cream and sugar, the way my folks drank it. I had a cup early one morning waiting for a helicopter to go offshore and had it black. Been drinking it for 50 yeas now.

Posted by: javems at October 27, 2024 05:48 PM (8I4hW)

206 I'm so sorry. I have a dairy allergy and you'd be surprised at how many foods (including "non-dairy") contain some form of milk. McDonald's french fries contain whey! Non dairy creamer contains whey!

Ice cream seems to be the worst offender, that and straight milk, but some people with lactose intolerance are still able to eat hard cheeses and yogurt. Just make sure you will be home for a while if you decide to test this!
Posted by: Moki at October 27, 2024 05:11 PM (wLjpr)

McDonald's fries use a process that kills all the allergen in the whey. However, vegans got really upset when they found out. It's why they haven't changed the fries, but now they disclose there is milk. I know this b/c I wrote the dang company when I couldn't figure out how I could eat the fries one week and then they suddenly had milk. (Almost - never say never) no one will ever react to the fries, and while I react to cross-contamination of dairy in fryers, I do not react to these (or didn't, the last time I had them a few months ago).

Posted by: Nova Local at October 27, 2024 05:49 PM (exHjb)

207 198 I'm wondering if I can convince my Thanksgiving Day guests to go for chiles rellenos this year.
Posted by: Ben Had at October 27, 2024 05:44 PM (t8vHj)

Make them with turkey??

Honestly, that sounds delicious!

We're having CBD's brisket for Christmas, and I can't wait - that recipe is excellent!!!

Posted by: Moki at October 27, 2024 05:49 PM (wLjpr)

208 204 Now if we could only get Ace to say yes to another edition...

You folks need to nag him. Tell him it's for the children!

Posted by: CharlieBrown'sDildo at October 27, 2024 05:48 PM
***
If only there were some kind of tenth anniversary event next year that could provide the impetus for such a thing...

Posted by: TRex at October 27, 2024 05:49 PM (IQ6Gq)

209 Posted by: Ciampino - I'm nuts about this salad at October 27, 2024 05:46 PM (i0xsb)

There are no more amino acid types in dark meat than white meat.

The color comes from more myoglobin.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:50 PM (d9fT1)

210 BH, I have, but not for quite some time. Thanks for the reminder!

Posted by: Grateful, the range bag lady at October 27, 2024 05:50 PM (IQ6Gq)

211 One thing to remember when choosing a refrigerator with an ice maker. Dogs!

https://tinyurl.com/yc93aj2h

Posted by: Hour of the Wolf at October 27, 2024 05:50 PM (VNX3d)

212 CBD,
Sorry about the political comment. I got carried away.

Posted by: JTB at October 27, 2024 05:50 PM (yTvNw)

213 134 Posted by: Moki at October 27, 2024 05:11 PM (wLjpr)

It seemed to come out of no where. I don't eat a lot of heavy milk products ( no box cereal with milk, no milk/cream in my coffee etc) but never had a problem before when I did.
Posted by: Sebastian Melmoth at October 27, 2024 05:16 PM (ndoNK)

As you age, many people lose the ability to process lactose slowly year by year...you don't notice til you notice...

Posted by: Nova Local at October 27, 2024 05:51 PM (exHjb)

214
McDonald's fries use a process that kills all the allergen in the whey. However, vegans got really upset when they found out. It's why they haven't changed the fries, but now they disclose there is milk. I know this b/c I wrote the dang company when I couldn't figure out how I could eat the fries one week and then they suddenly had milk. (Almost - never say never) no one will ever react to the fries, and while I react to cross-contamination of dairy in fryers, I do not react to these (or didn't, the last time I had them a few months ago).
Posted by: Nova Local at October 27, 2024 05:49 PM (exHjb)

I've reacted sometimes, less overseas than here in the states. But, it might have been a cross contamination with something else that was fried in the same oil. I didn't think of that - thanks!

Posted by: Moki at October 27, 2024 05:52 PM (wLjpr)

215 Moki, mine are beef and oaxacca cheese stuffed and baked, then topped with a monterreyjack/ sourcream white sauce and a pomegranate garnish

Posted by: Ben Had at October 27, 2024 05:52 PM (t8vHj)

216 More of a FWP, but I have lost my sense of taste. After cancer diagnosis on floor of mouth I quit smoking and started vaping. I think that's what created this situation. Wife says I had covid even though no flu symptoms.

But I'm still happily cooking like I can taste. Enjoy the camaraderie with family in the kitchen. It's where the heart of the home is.

Posted by: olddog in mo at October 27, 2024 05:53 PM (hoCmQ)

217 Food not politics. [CBD]

Posted by: stibak at October 27, 2024 05:53 PM (IPtxF)

218 Hi Piper!!

I'm doing 'Convict Conditioning'. No competitive body building but I want to look great and be in great shape for 'unpleasantness.'

Posted by: Stateless at October 27, 2024 05:36 PM

Savannahs don’t sleep that long, because they are too busy being monsters. 😂 Okay so a boneless chicken thigh has about 13g of protein, a leg about 12g. A sedentary person needs about .8g of protein for every kg of weight, as you get more active, it can go up to 2g. With weight training of the serious variety, it goes even higher.

Posted by: Piper at October 27, 2024 05:53 PM (pZEOD)

219 198 I'm wondering if I can convince my Thanksgiving Day guests to go for chiles rellenos this year.
Posted by: Ben Had at October 27, 2024 05:44 PM (t8vHj)

I can convince my spouse to eat anything for Easter/Christmas...I have no ability to move off turkey for Thanksgiving...

Posted by: Nova Local at October 27, 2024 05:53 PM (exHjb)

220 215 Moki, mine are beef and oaxacca cheese stuffed and baked, then topped with a monterreyjack/ sourcream white sauce and a pomegranate garnish

Mr Moki read this over my shoulder, and told me what I have to make him after his hip replacement!

"It will nourish me during healing!"

Posted by: Moki at October 27, 2024 05:54 PM (wLjpr)

221 olddog, Amen.

Posted by: Ben Had at October 27, 2024 05:54 PM (t8vHj)

222 Moki, mine are beef and oaxacca cheese stuffed and baked, then topped with a monterreyjack/ sourcream white sauce and a pomegranate garnish
Posted by: Ben Had

I wonder how that would be with smoked monterey jack?

Posted by: AZ deplorable moron at October 27, 2024 05:55 PM (Iq0J2)

223 139 Splunge, tell Mrs. that I'm wondering how her horse is doing.
Posted by: Ben Had at October 27, 2024 05:18 PM (t8vHj)

I will. I know he's getting some more of his own treated blood injected in the next couple of days, but that was part of the plan.

Posted by: Splunge at October 27, 2024 05:55 PM (hmKaK)

224 I've reacted sometimes, less overseas than here in the states. But, it might have been a cross contamination with something else that was fried in the same oil. I didn't think of that - thanks!
Posted by: Moki at October 27, 2024 05:52 PM (wLjpr)

I'd suspect the sandwich you had (unless you only had fries). I'm willing to bet the cooking area didn't get cleaned when they made your burger/chicken or the person wrapped a cheeseburger and then wrapped yours...it's why I always have the cashier go in the back and tell the back line when I'm there.

Posted by: Nova Local at October 27, 2024 05:56 PM (exHjb)

225 AZdplorable, probably even better. Or the smoked pepper jack?

Posted by: Ben Had at October 27, 2024 05:57 PM (t8vHj)

226 222 I wonder how that would be with smoked monterey jack?

Posted by: AZ deplorable moron at October 27, 2024 05:55 PM
***
Everything is better with smoked monterey jack.

Posted by: TRex at October 27, 2024 05:57 PM (IQ6Gq)

227 125

I'm so sorry. I have a dairy allergy and you'd be surprised at how many foods (including "non-dairy") contain some form of milk. McDonald's french fries contain whey! Non dairy creamer contains whey!
----
Strange because it's the lactose that causes problems in the gut and lactose is in the liquid, not the whey.

Posted by: Ciampino - It's a grape day to make a salad at October 27, 2024 05:59 PM (i0xsb)

228 Posted by: Piper at October 27, 2024 05:53 PM (pZEOD)

Thank you Piper.

I always hope you have happy weeks.
Including the one coming up.

Posted by: Stateless at October 27, 2024 06:00 PM (jvJvP)

229 My ultimate nightmare scenario is going to be the Democrats blatantly stealing the election and then accusing Trump of denying the results.

Posted by: stibak at October 27, 2024 06:00 PM (IPtxF)

230 TRex, agreed. Caprese salad with smoked mozzarella is a whole different taste.

Posted by: Ben Had at October 27, 2024 06:01 PM (t8vHj)

231 218 Hi Piper!!

I'm doing 'Convict Conditioning'. No competitive body building but I want to look great and be in great shape for 'unpleasantness.'

Posted by: Stateless at October 27, 2024 05

And just so you know, I am not big on doing a lot of math or a lot of weighing and measuring and tend to think more in terms of calories. I do 35% protein, 35% healthy carbs 3o% fat on average, and calories are dependent on whether I am in a decent weight zone or if I have indulged a little more than I should have. Hahah. Protein is my palm per serving, carbs my fist, fats my thumb. I don’t restrict most veggies. Free range veggie grazing!

Posted by: Piper at October 27, 2024 06:01 PM (pZEOD)

232 My copy of the Deplorable Gourmet is autographed by bluebell and Weasel so neeenerneeener.
Posted by: Ben Had at October 27, 2024 05:39 PM

Mine, too. *fistbump*

Posted by: RedMindBlueState at October 27, 2024 06:01 PM (Wnv9h)

233 AZdplorable, probably even better. Or the smoked pepper jack?
Posted by: Ben Had

I suspect you'll just have to try them both and see!

Posted by: AZ deplorable moron at October 27, 2024 06:01 PM (Iq0J2)

234 227 125

I'm so sorry. I have a dairy allergy and you'd be surprised at how many foods (including "non-dairy") contain some form of milk. McDonald's french fries contain whey! Non dairy creamer contains whey!
----
Strange because it's the lactose that causes problems in the gut and lactose is in the liquid, not the whey.
Posted by: Ciampino - It's a grape day to make a salad at October 27, 2024 05:59 PM (i0xsb)

Actually, both can cause issues in the gut...it's just allergies can cause a whole lot more, too.

It's a surprise to folks that allergies can manifest in the digestive tract, not just (and not even requiring) effects in the respiratory tract.

Posted by: Nova Local at October 27, 2024 06:02 PM (exHjb)

235 We had chicken marsala over a cauliflower fried rice with vegetables for dinner . I made it yesterday but we had hot dogs and beans instead for
Dinner so the cauliflowered rice was flavored by the juices from the Marsala. I know people here groan about cauliflowerc but mashed with garlic and in a rice with vegetable and a sauce it's o.k. FenSpouse needs to cut down on bread and potatoes because of gout.

Posted by: FenelonSpoke at October 27, 2024 06:02 PM (MQJVv)

236 Watching the Seahawks.

"Damn Shaq is doing commercials. Is he broke already?"

Son "He prolly has a bunch of kids."

"How many baby mommas? Damn, well, Elon has a bunch of kids with at least three different women."

Son. "Didn't know that. Must be an African thing."

Posted by: nurse ratched at October 27, 2024 06:03 PM (jrfOX)

237 Son. "Didn't know that. Must be an African thing."

Posted by: nurse ratched
---------
LOL.

Posted by: olddog in mo at October 27, 2024 06:04 PM (hoCmQ)

238 For those with lactose problems, turns out that plain milk kefir and Greek yogurt are very low lactose due to the fermentation process but not lactose free.

Posted by: JTB at October 27, 2024 06:04 PM (yTvNw)

239 235 We had chicken marsala over a cauliflower fried rice with vegetables for dinner . I made it yesterday but we had hot dogs and beans instead for
Dinner so the cauliflowered rice was flavored by the juices from the Marsala. I know people here groan about cauliflowerc but mashed with garlic and in a rice with vegetable and a sauce it's o.k. FenSpouse needs to cut down on bread and potatoes because of gout.
Posted by: FenelonSpoke at October 27, 2024 06:02 PM (MQJVv)

Roasted cauliflower is 2 of my kids' favorite veg - it's a perfect conduit for whatever flavor you want the veg to have - sometimes, it mimics the same protein sauce, sometimes it's complimentary, sometimes it's contrasting - you can put practically any flavor on it (just like rice)...

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

240 Deep fried cauliflower. Yes!

Posted by: Ben Had at October 27, 2024 06:06 PM (t8vHj)

241 Made my tuna, bacon and egg salad. Drizzled in some bacon fat from the frying. On toasted white with chips.

Posted by: Biff Pocoroba at October 27, 2024 06:07 PM (Dm8we)

242 Watching the Bills game, KFC runs an ad. Kid has no interest in the chicken but wants the fries.
Kid would get fries from Citgo.

Posted by: Jamaica at October 27, 2024 06:07 PM (IG7T0)

243 51 Intelligence officials today stated that Josef Rudolf Mengele had Hitler's DNA stored away and before he a male child was born and is Named Donald Trump !!!!

Josef Rudolf Mengele was a German Schutzstaffel (SS) officer and physician during World War II at the Russian front and then at Auschwitz during the Holocaust, where he was nicknamed the "Angel of Death" .

Trump is the recreation of Hitler and he must be stopped at all costs to save Democracy !!!!!!!!!!!!!!

Posted by: Kamal Harris at October 27, 2024 06:07 PM (Qfk4E)

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

I like it because it's always sauced with something. I think I had a negative connotation because my mother never served it.

Posted by: FenelonSpoke at October 27, 2024 06:08 PM (3xmrx)

245

It’s one of the most popular flavor enhancers in the world, but MSG — short for monosodium glutamate — has a marketing problem.

In the late 1960s, the ingredient came under fire for allegedly being a toxic addition to some of your favorite foods, from soups and salad dressings to Chinese takeout and French fries. It became so stigmatized, in fact, that some restaurants started advertising that they’d cut MSG from their menu entirely.

Since then, research has debunked the myth that MSG is a villainous ingredient, and research shows that in small amounts, it doesn’t cause any significant or lasting harm.

Posted by: Bertram Cabot, Jr. at October 27, 2024 06:08 PM (63Dwl)

246 One of the Phoenix wood fired pizza places does an appetizer platter with fennel root. I think they deep fry it and then smash it on the grill.
Very tasty.

Posted by: AZ deplorable moron at October 27, 2024 06:08 PM (Iq0J2)

247 I want it to cool off so I can move to the fall/winter menu.

Posted by: Ben Had at October 27, 2024 06:08 PM (t8vHj)

248 I was raised on tomato and onion salad with either oregano or fresh basil. Dressing was olive oil, crushed garlic and red wine vinegar. Best results involved home grown beefsteak tomatoes.

Posted by: Joe Kidd at October 27, 2024 06:09 PM (Cbio9)

249 Way willowed as usual on the First World Problems thread, and probably here too (I'm a slow reader), but don't ever buy an in-the-door icemaker! We have a new LG fridge that is otherwise great, but the icemaker sucks! We have to buy bags of ice because the ITD icemaker is so slow.

Posted by: jayhawkone at October 27, 2024 06:09 PM (mqA4E)

250 Those of you doing an all meat carnivore diet (it's in vogue now) you really should eat a raw vegetable like a cauliflower, broccoli, carrot, radish to keep your bowels healthy, to keep everything moving.
Constipation is no fun.

Posted by: gourmand du jour at October 27, 2024 06:10 PM (MeG8a)

251 Joe Kidd, tomato, hard boiled eggs and basil in red wine vinegar and olive oil.

Posted by: Ben Had at October 27, 2024 06:10 PM (t8vHj)

252 We have a friend coming in this week to stay. And while I cherish our friendship, she has gone GF. Needless to say, that is not how this household operates. So, more vege dishes on the side (to TRex's horror), but any and all suggestions are very welcomed!

Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)

253 > I want it to cool off so I can move to the fall/winter menu.
---

beef stew
not really a summer entree

Posted by: Don Black, now with twice the funk at October 27, 2024 06:11 PM (/7KEl)

254 209 Posted by: Ciampino - I'm nuts about this salad at October 27, 2024 05:46 PM (i0xsb)

There are no more amino acid types in dark meat than white meat.

The color comes from more myoglobin.

Posted by: CharlieBrown'sDildo at October 27, 2024 05:50 PM (d9fT1)
----
Where did you get that info about AAs? I don't care about the color. You do now myoglobin is a protein, right?
The muscle proteins in the legs are different proteins than the breast muscle. Somewhere I have a USDA book with the chemical constituents of foods and that's where I got my info.

Posted by: Ciampino - Vive la difference at October 27, 2024 06:11 PM (i0xsb)

255 If I could get away with Cantonese roast duck on Thanksgiving, I would.

It doesn't really go with mashed potatoes, though.

Posted by: Splunge at October 27, 2024 06:12 PM (hmKaK)

256 So, more vege dishes on the side (to TRex's horror), but any and all suggestions are very welcomed!
Posted by: Grateful

Potato and rice casseroles (not together!), enchiladas too.

Posted by: AZ deplorable moron at October 27, 2024 06:13 PM (Iq0J2)

257 252 We have a friend coming in this week to stay. And while I cherish our friendship, she has gone GF. Needless to say, that is not how this household operates. So, more vege dishes on the side (to TRex's horror), but any and all suggestions are very welcomed!
Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)

Meat and potatoes is 100% GF - a meat and 2 (the classic meat with 2 sides - potato and veg) works great for lunch and dinner.

Breakfast - eggs or GF oatmeal, depending if they like protein or carb...

Posted by: Nova Local at October 27, 2024 06:13 PM (exHjb)

258 Splunge, grilled duck breast with blackberry /sage sauce. Wild rice with mushrooms and pine nuts.

Posted by: Ben Had at October 27, 2024 06:13 PM (t8vHj)

259 World Series is going to New York with the Yankees down 0-2.
Judge has been in a horrible slump.

Posted by: stibak at October 27, 2024 06:14 PM (IPtxF)

260 JD Vance is up.

Posted by: Braenyard at October 27, 2024 06:14 PM (Dng1D)

261 Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)
----
That's why it's important to terminate friendships before they advance to the "come and visit" stage.

Posted by: Weasel at October 27, 2024 06:16 PM (RG6z4)

262 252
Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)
----
Apologies but what is GF ?

Posted by: Ciampino - Vive la difference! at October 27, 2024 06:16 PM (i0xsb)

263 JD Vance is up.
Posted by: Braenyard
--------------

What's he eating?

Posted by: olddog in mo at October 27, 2024 06:16 PM (hoCmQ)

264 JD Vance is up.
Posted by: Braenyard at October 27, 2024 06:14 PM (Dng1D)

Where?

Posted by: stibak at October 27, 2024 06:16 PM (IPtxF)

265 Weasel, Jimmy Dean chicken biscuits. You can thank me later.

Posted by: Ben Had at October 27, 2024 06:17 PM (t8vHj)

266 Gluten Free

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 06:17 PM (dR6yv)

267 One year, the wife cooked Sunday dinner over a coal fire outback, but it was too hot with the sun.
Now, she cooks inside.

Posted by: Jamaica at October 27, 2024 06:17 PM (IG7T0)

268 JD Vance is up.
Posted by: Braenyard
--------------

What's he eating?
Posted by: olddog in mo at October 27, 2024 06:16 PM (hoCmQ)

A Big Mac, of course.

Posted by: thatcrazyjerseyguy at October 27, 2024 06:18 PM (iODuv)

269 At the Trump rally.

Posted by: Braenyard at October 27, 2024 06:18 PM (Dng1D)

270 Ok for all you guys that have autographed copies...way cool!

I know, at any future MoMe, everyone bring their copy and pass them around for autographs. Like we used to do with our yearbooks in high school.

I can just imagine what some of those would look like, especially later on. Who is this 'CBD' that signed my book, and why is he ripping on me for putting maple syrup in my Cosmopolitan?

Posted by: haffhowershower at October 27, 2024 06:19 PM (NMT5x)

271 "Since then, research has debunked the myth that MSG is a villainous ingredient, and research shows that in small amounts, it doesn’t cause any significant or lasting harm.
Posted by: Bertram Cabot, Jr.'

Didn't the Nazis use MSG for nefarious purposes?

Posted by: fd at October 27, 2024 06:19 PM (vFG9F)

272 252 We have a friend coming in this week to stay. And while I cherish our friendship, she has gone GF. Needless to say, that is not how this household operates. So, more vege dishes on the side (to TRex's horror), but any and all suggestions are very welcomed!
Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)

Since I mentioned meat and 2...for the carb (since you sound like you have veg down)
Baked potatoes
Baked sweet potatoes
Rice
Mashed Potatoes
Roasted Potatoes
French Fries (most bags that are unseasoned should be GF)
Quinoa
Roasted squashes
Roasted cauliflower

Posted by: Nova Local at October 27, 2024 06:19 PM (exHjb)

273 We have a gas stove.

Posted by: Jamaica at October 27, 2024 06:19 PM (IG7T0)

274 GF = gluten free. No wheat products, and no, she won't eat rice. I have planned meat/seafood main dish, and then she can supplement as she desires. Just wondered if anyone had any other bright ideas....
Can't imagine a life without some wheat. Like the neighbor who won't eat cheese (he never did get his dinner invitation at our house!)

Posted by: Grateful, the range bag lady at October 27, 2024 06:20 PM (IQ6Gq)

275 >>We have a friend coming in this week to stay. And while I cherish our friendship, she has gone GF

Gluten free?
A lot of the Walmart brand foods are GF, such as cheese, butter, chips. Costco roast chicken. Jenny's round beef. Red Bird chicken. A few of the Progresso soups: Tomato Basil, Cream of Mushroom. Breyer's ice cream: vanilla (one of them), Coffee, Neapolitan.

One of the problems w/gluten-free is that some people (such as a relative of mine) reacts to some of the alternative flours in packaged GF food.

Recipes are simple ones, like roast chicken or pork loin, veggie sides.

These cookies are divine and your visitor will want the recipe: https://tinyurl.com/5yttweca
Watch out for bottled spices and herb, they contain gluten.

Posted by: Lizzy at October 27, 2024 06:20 PM (scDBq)

276 I am going to once again tout how good CBD's Greek lemon potatoes were.

Posted by: Ben Had at October 27, 2024 06:21 PM (t8vHj)

277 Bacon is gluten free.

Posted by: TRex at October 27, 2024 06:21 PM (IQ6Gq)

278 Oh, forgot a good one: Boar's Head deli meats and cheeses are all GF!

Posted by: Lizzy at October 27, 2024 06:22 PM (scDBq)

279 Is it me or are the cauliflower heads half the damn size they used to be?

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 06:22 PM (dR6yv)

280 OK Vance at the New York rally.

Posted by: stibak at October 27, 2024 06:22 PM (IPtxF)

281 Nood Ace - Madison Square Garden

Posted by: Hour of the Wolf at October 27, 2024 06:22 PM (VNX3d)

282 Ben Had, the best part of that salad was sopping up the leftover dressing. A slice of deli rye is the way..

Posted by: Joe Kidd at October 27, 2024 06:23 PM (Cbio9)

283 Many thanks for all the suggestions. Y'all are the best!

Posted by: Grateful, the range bag lady at October 27, 2024 06:24 PM (IQ6Gq)

284 Oh, forgot a good one: Boar's Head deli meats and cheeses are all GF!
Posted by: Lizzy

They even come with listeria.

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 06:24 PM (dR6yv)

285 12 Last week you may have a read some posts from me about getting a slow cooker to make pulled pork. Well, long story short, the results were very disappointing. Meat was properly cooked and all that, so tender it fell apart, but no flavor at all. I salt and peppered it overnight before cooking, but still, nothing.

Going to try roast beef next.
Posted by: Don Black, now with twice the funk at October 27, 2024 04:10 PM (/7KEl)

The nice thing about it though, is that you can flavor/season small portions as you see fit so you don't end up with 3 lbs of the same thing. Unless you want to, there's nothing wrong with that.

But for instance, one meal you could mix BBQ sauce into it. Another one you could use Mexican seasonings for enchiladas or burritos.

You would have to take the amount of meat you want to eat and use a separate pan or something to season it if you portion it out.

I found that I season almost everything with Nature Seasoning as a base. It adds a little more flavor than just S&P.

Posted by: haffhowershower at October 27, 2024 06:24 PM (NMT5x)

286 Vance is killing it.

Posted by: stibak at October 27, 2024 06:25 PM (IPtxF)

287 279 Is it me or are the cauliflower heads half the damn size they used to be?

Posted by: Mr Aspirin Factory, red heifer owner at October 27, 2024 06:22 PM (dR6yv)
----
Authentic pygmy-grown, shrunken heads?

Posted by: Ciampino - Time to turnip the flavor at October 27, 2024 06:26 PM (i0xsb)

288 Joe Kidd, I went with sourdough.

Posted by: Ben Had at October 27, 2024 06:26 PM (t8vHj)

289 261 Posted by: Grateful, the range bag lady at October 27, 2024 06:10 PM (IQ6Gq)
----
That's why it's important to terminate friendships before they advance to the "come and visit" stage.
Posted by: Weasel at October 27, 2024 06:16 PM (RG6z4)

This guy gets it...

Posted by: Joe Kidd at October 27, 2024 06:27 PM (Cbio9)

290 If Trump wins you will be BBQing Roaches and Grasshoppers.

Vote for me to save BBQs..........

Posted by: Kamal Harris at October 27, 2024 06:27 PM (Qfk4E)

291 That's why it's important to terminate friendships before they advance to the "come and visit" stage.
Posted by: Weasel at October 27, 2024 06:16 PM (RG6z4)
-----

Listen to the wisdom of the master!

Posted by: All Hail Eris, Cat Slave at October 27, 2024 06:28 PM (kpS4V)

292 wait-

i thought food thread went right into gun thread

Posted by: Don Black, now with twice the funk at October 27, 2024 06:28 PM (/7KEl)

293 Don Black, chuck roast but not a rib or tenderloin roast in the crock pot. Did you sear the meat first?

Posted by: Ben Had at October 27, 2024 06:30 PM (t8vHj)

294 I still remember the moment when I realized how essential it was to aggressively brown meat before anything resembling stewing. It makes an incredibly big difference to not half-ass that step. If anything, you should go a bit overboard.

Posted by: Splunge at October 27, 2024 06:33 PM (hmKaK)

295 Splunge speaks wisdom!

Posted by: Ben Had at October 27, 2024 06:34 PM (t8vHj)

296 Message 2 Dark MAGA hats for price of 1 and signed

Posted by: Skip at October 27, 2024 06:35 PM (fwDg9)

297 Just pulled Stromboli out of oven, 450 about 18 minutes

Posted by: Skip at October 27, 2024 06:37 PM (fwDg9)

298 108 I'm 64 and now have apparently become a bit lactose intolerant for the first time ever. I recently bought a half gallon of chocolate ice cream and every time I had a bowl I was uncomfortable and had bubbling in the stomach. Hopefully it was just a bad batch of ice cream but I don't think I'm going to experiment to find out.

Life takes away another enjoyment 😀
Posted by: Sebastian Melmoth at October 27, 2024 05:02 PM (ndoNK)

My 89 year old dad eats a bowl of vanilla (usually vanilla) ice cream every night. Topped with sliced strawberries in syrup, chocolate syrup and a banana. He started getting heartburn/indigestion and inadvertently found out that it was the chocolate syrup doing it. He quit using it and all is good again.

Posted by: haffhowershower at October 27, 2024 06:39 PM (NMT5x)

299 Don Jr is fired up

Posted by: Skip at October 27, 2024 06:42 PM (fwDg9)

300 Hey folks! Damn, the food at the MoMe was memorable, and the smells!!!! Man oh man it was something else.

Thank you Ben Had, CBD, Aviator and the rest that kept this horde fed!!!

I was going to make beef stew this weekend but due to feeling under the weather I decided to postpone a week.
And yes, browning the stew meat is VERY essential.
I usually dust the meat with flour before browning, thinking of foregoing that and just make a roux to put in the stew so the meat gets a better browning.

What say you?

Posted by: Scuba_Dude at October 27, 2024 06:43 PM (0XVad)

301 I'm definitely in favor of a steak salad and a martini for dinner when I'm on a business trip and I've had a heavy convention center lunch. And a mojito shrimp salad hits the spot after practice nights when I need protein but don't want a big meal. Marinate the shrimp while I'm in the shower and chopping up the salad ingredients, a quick saute, and then reduce some of the reserved marinade as a dressing to put it all together.

Posted by: Otto Zilch at October 27, 2024 06:48 PM (Ws2ua)

302 300 I usually dust the meat with flour before browning, thinking of foregoing that and just make a roux to put in the stew so the meat gets a better browning.

What say you?
Posted by: Scuba_Dude at October 27, 2024 06:43 PM (0XVad)

Browning without flour works great; I do it all the time. It just takes longer. I think you get more character by browning just the meat instead of the flour. You might not even want the roux, unless you need it for thickening.

Posted by: Splunge at October 27, 2024 06:48 PM (hmKaK)

303 302 Posted by: Splunge at October 27, 2024 06:48 PM

Yep, I want the roux for thickening. Without it the gravy is not as thick, and I like a thick gravy!!

Posted by: Scuba_Dude at October 27, 2024 06:50 PM (0XVad)

304 GUN THREAD UNDERNOOD

Posted by: Skip at October 27, 2024 07:01 PM (fwDg9)

305 Between this and rally thread

Posted by: Skip at October 27, 2024 07:02 PM (fwDg9)

306 FYI: "Accent" (flavor enhancer, it says on the label)

*IS* MSG.

Posted by: JQ at October 27, 2024 07:06 PM (njWTi)

307 I also like how he talked about the prison diet with examples of a prisoner's weekly diet. These guys aren't eating tons of quality food but get amazing results anyway. Without all the supplements too.
Posted by: Stateless at October 27, 2024 05:44 PM (jvJvP)

Bingo!

Posted by: Additional Blond Agent, STEM Guy at October 27, 2024 07:23 PM (/HDaX)

308 Splunge,

Sorry I missed the thread in real time.

Thanks to Mrs. Splunge and you for the recipe!

Bride of PI will be greatly pleased.

Posted by: Pillage Idiot at October 27, 2024 07:46 PM (HlyYF)

309 Those BLTs look awful. Way too much lettuce and tomato, not enough bacon and I’m withholding judgement on the bread for the moment. Unless it’s exceptional bread, it has too many carbs and I would prefer to substitute bacon.

So that’s a bacon, bacon and bacon sandwich on two thickly sliced pieces of bacon.

Mmmmm bacon.

Posted by: Misanthropic Misanthrope at October 27, 2024 08:09 PM (Y2NGV)

310 I make clarified butter (actually ghee I think becauseI cook the solids until they are brown - gives a different flavor) and after about 5 times it became very simple and quick to do - the whole process can be done in about 10/15 minutes and largely unattended. Love the stuff, keep the big jar in the fridge and a smaller counter container for daily use.

But those solids... oh man, I strain the liquid through a small fine metal strainer and put them in a glass monkey dish and cool then fridge then freeze them. Those little brown bits of milk solids are my secret ingredient when I make grits.i read they can do other things but I toss a little piece in the slow cooker overnight coarse grits and it's heavenly.

Posted by: GROSS at October 27, 2024 09:00 PM (OJMBW)

311 Is clarified butter really that hard? He makes it seem like it's hard to do, but it's hardly a problem. I just read the excerpt, but it reads like filler to make an article about something uncomplicated seem complicated.

Posted by: EGGO at October 28, 2024 08:00 AM (D4xED)

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