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Food Thread: All Foods Are Tasty, But Some Are More Tasty Than Others!
Isolating rather than destroying infected flocks of chickens seems to be a much better way of managing Avian Flu. Especially since it is spread by wild birds, and they are almost impossible to control. So why is the accepted solution the wholesale destruction of millions of egg-laying chickens? Why not allow the disease to burn out, and leave chicken flocks with immunity? I'm not a chicken expert, and I am certainly not a virologist, but any federal government policy based on "science" is to me immediately suspect. Avian Influenza in Birds: Causes and How It Spreads The problem is that the USDA long-standing policy has been to cull entire flocks. But why? Show me the science, and I don't want to hear about it being the traditional method. What? Me? Suspicious of my government? Add in "They are stupid as well as evil," and you might begin to understand!
Great butcher near me in Omaha. They have "Piedmontese" beef cuts. The ribeyes are 2" thick at least and they have a regular supply of beef ribs (pictured here after cooking) which are unbelievably hard to find at local grocers so I make the extra 20 min drive. I ended up putting them in a sous vide at around 135-140 degrees for 5 hrs and finishing in a pan indoors due to time/weather constraints. Negative temps out here in the Midwest so had to make do! Either way, they look great but didn't have the normal 24-48 hour cooking time most beef ribs require in a sous vide and were slightly chewy but all things considered, a success. Given that this butcher has them on a regular basis, I'd likely use them in a stew and try some other recipes... plus, they have huge slabs of pork belly which, again, is hard to find in Omaha.
See what I mean? He's gloating!
Ice Cream Expert is apparently a real job, and long-time commenter and cauliflower hater "Bluebell" wants to know why nobody told her! There is a YouTube video produced by Epicurious titled Ice Cream Expert Guesses Cheap vs Expensive Ice Creams, and I think it is an entirely reasonable question why Bluebell wasn't offered the job. And it suggests another question: Who are these supposed experts? Sure, the ice cream expert is Jeni Britton Bauer, of "Jeni Ice Cream" fame. I consider myself an expert on some foods, and Weasel is clearly the world's expert on the two-minute meal, but I don't see anyone touting us as experts! [Why no link? Yeah... I stopped linking Epicurious along time ago when they went full retard race-baiting loony-tunes.]
I was poking around a few weeks ago for a good technique for rack of lamb. I wasn't too worried about the actual recipe, but I did want to see if I could find a straightforward technique. And I did. This one is solid and forgiving. Garlic Herb-Crusted Roast Rack Of Lamb just works well. But damn. Eight cloves of garlic for one rack? That is ridiculous, and I like garlic! Of course I ignored that part.
The narration is absolutely magnificent. It's a fantastic combination of pure Americana combined with scary post-war government know-it-alls.
What the hell happened to all the vegetables? 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.
Comments
(Jump to bottom of comments)1
Howdy!
Posted by: Additional Blond Agent, STEM Guy at February 23, 2025 04:01 PM (/HDaX)
2
Food fight
Posted by: Skip at February 23, 2025 04:01 PM (fwDg9)
3
Steak is the best food. It is known.
Posted by: Disinterested FDA Director at February 23, 2025 04:02 PM (l3YAf)
4
And Howdy again.
Posted by: Additional Blond Agent, STEM Guy at February 23, 2025 04:03 PM (/HDaX)
5
Bought some American Waygu chuck roasts to make for the SIL's birthday. Expensive but they looked very nice.
Posted by: Mister Scott (Formerly GWS) at February 23, 2025 04:03 PM (e5NfL)
6
Good afternoon food threadists.
Posted by: Tonypete at February 23, 2025 04:03 PM (cYBz/)
7
Steak. Good.
Posted by: Archer at February 23, 2025 04:04 PM (IDphi)
8
My food right now is a huge bloody mary. Tomato, olives, cheese, slim jim, celery, and a hard boiled egg.
This all, with Walmart vodka.
It is a glorious day here in SW FL, not a cloud in the sky, light breeze, 75 degrees.
This all, with Walmart vodka.
It is a glorious day here in SW FL, not a cloud in the sky, light breeze, 75 degrees.
Posted by: Mr Gaga at February 23, 2025 04:05 PM (KiBMU)
9
Last week it was -30 F , today it's 65 F.
Posted by: Archer at February 23, 2025 04:06 PM (IDphi)
10
Oh, the bloody has some heat. Hot sauce made from carolina reaper chilis.
Posted by: Mr Gaga at February 23, 2025 04:06 PM (KiBMU)
11
South Dakota
Posted by: Archer at February 23, 2025 04:07 PM (IDphi)
12
For those who are never gonna have a whole rib roast for bones...well, this week, I made the previously bought discount T-bones I got at Safeway (they were $6.99/lb at the time, limit 1, so a must buy). I saved the edge fat and the bones (I had 3 steaks, so 3 bones) and my kid's veg scrap bag, and made another great broth (did skim this one b/c I wanted the flavor from the fat scrap). It came out great, and made a great tomato soup.
So, you can use any beef bones and veg scraps for a great broth...you don't need a lot, either - just measure the water based on what you have...or freeze a single steak bone and add to a 2nd before you make broth...
So, you can use any beef bones and veg scraps for a great broth...you don't need a lot, either - just measure the water based on what you have...or freeze a single steak bone and add to a 2nd before you make broth...
Posted by: Nova Local at February 23, 2025 04:07 PM (exHjb)
13
>>>I was poking around a few weeks ago for a good technique for rack of lamb. I wasn't too worried about the actual recipe, but I did want to see if I could find a straightforward technique.
If you don't have time to sous vide it, you might want to try the easy bake oven method.
If you don't have time to sous vide it, you might want to try the easy bake oven method.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:07 PM (i24o9)
14
I made a pot of chili yesterday with hatch peppers and no tomatoes. So green chili but with beef not pork or chicken.
Posted by: lin-duh at February 23, 2025 04:07 PM (ZtAny)
15
Nooded.
Speaking of steak, the wife and I did a belated Valentine's Day dinner last Friday, since everything was completely crushed on the day of. We tried hitting Connor's Steak&Seafood first but they were already packed when most restaurants are still pretty empty at 5 pm. So, a short hop down the road to Fleming's Prime Steakhouse & Wine Bar, which hadn't filled up yet.
Wow. I can still taste the filet. Seasoned perfectly and they nailed the doneness. Not cheap but if you're a connoisseur, they can't be beat.
Speaking of steak, the wife and I did a belated Valentine's Day dinner last Friday, since everything was completely crushed on the day of. We tried hitting Connor's Steak&Seafood first but they were already packed when most restaurants are still pretty empty at 5 pm. So, a short hop down the road to Fleming's Prime Steakhouse & Wine Bar, which hadn't filled up yet.
Wow. I can still taste the filet. Seasoned perfectly and they nailed the doneness. Not cheap but if you're a connoisseur, they can't be beat.
Posted by: Additional Blond Agent, STEM Guy at February 23, 2025 04:07 PM (/HDaX)
16
A Step Saving Kitchen, 1949. Produced by Dept of Agriculture.
Wow. Just wow. Our tax dollars at work.
Wow. Just wow. Our tax dollars at work.
Posted by: olddog in mo at February 23, 2025 04:08 PM (hoCmQ)
17
I went to the store on Monday prepared to pay whatever they were charging for eggs and they had none. I still have a few in the fridge, I don't eat eggs often but have been in the mood for them lately, but I've been stretching the few I have by just making french toast and having sausage on the side.
Posted by: PaleRider at February 23, 2025 04:09 PM (CKOCg)
18
We are having a 2 lb. flank steak tonight. It's been marinating since this morning when I got up. Trying a new marinate recipe, which had a combination of sweet and hot flavors, honey, brown sugar in a soy and olive oil sauce, with a dash of apple cider vinegar. Hot, dry ingredients are cayenne pepper, chili powder and actual dried red pepper flakes.
Note to self: wash hands thoroughly before touching your face after mixing.
Note to self: wash hands thoroughly before touching your face after mixing.
Posted by: gourmand du jour at February 23, 2025 04:10 PM (c6hLR)
19
Tonight's dinner is pork carnitas sandwiches, roasted flat cabbage, and strawberries and grapes. Trader Joe's box-made blondies (another single egg box item) for dessert.
This weekend's shops were Aldi's and Hmart, and whenever I shop HMart, I get some more fun fruit and veg. I finally bought my 2nd big persimmon buy b/c they FINALLY were under $10 for the big box (16 for that price, which is when I will buy...anything higher and I won't). Also got yellow dragon fruit (vs the normal pink) and a ton of veg...
This weekend's shops were Aldi's and Hmart, and whenever I shop HMart, I get some more fun fruit and veg. I finally bought my 2nd big persimmon buy b/c they FINALLY were under $10 for the big box (16 for that price, which is when I will buy...anything higher and I won't). Also got yellow dragon fruit (vs the normal pink) and a ton of veg...
Posted by: Nova Local at February 23, 2025 04:10 PM (exHjb)
20
Homemade chicken soup with baguette tonight for dinner.🥘
Posted by: Archer at February 23, 2025 04:10 PM (IDphi)
21
Hot sauce made from carolina reaper chilis.
Posted by: Mr Gaga at February 23, 2025 04:06 PM (KiBMU)
You lost me there. Too hot!
Posted by: Mr Gaga at February 23, 2025 04:06 PM (KiBMU)
You lost me there. Too hot!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:10 PM (mWSu4)
22
Lurker "Tyler" sent this photo, probably to make me jealous that he can get great looking beef ribs and I CAN'T!
Cook the beef ribs, brisket, pork shoulder, or corned beef in an instant pot pressure cooker.
When it's done, the meat looks disgustingly grey.
Put the cooked meat, uncovered, on a baking sheet and stick it in the fridge. After about six hours, it will take on a beautiful color and a crust.
Cook the beef ribs, brisket, pork shoulder, or corned beef in an instant pot pressure cooker.
When it's done, the meat looks disgustingly grey.
Put the cooked meat, uncovered, on a baking sheet and stick it in the fridge. After about six hours, it will take on a beautiful color and a crust.
Posted by: biteme at February 23, 2025 04:10 PM (xWS9V)
23
Picked up some pastrami and corned beef today. Reuben's and onion rings on the menu tonight.
Posted by: olddog in mo at February 23, 2025 04:10 PM (hoCmQ)
24
Short rib chili with cornbread tonight.
Posted by: Mr Aspirin Factory, red heifer owner at February 23, 2025 04:12 PM (dR6yv)
25
I bought eggs on Friday. Jumbo $6.49 for a dozen.
Posted by: Archer at February 23, 2025 04:12 PM (IDphi)
26
First World problem, meet Food Thread
Have some chicken breasts need to get rid of. Ordinarily Chicken & Rice is my go to. Brown Rice, specifically. It will not cook here above 2000 meters, unfortunately. I use polished White Rice, and it turns out mushy. I suppose I might cook the breasts in butter, and the Rice separately, and pair them at the end. Seems like more work.
Say what you want about Saddam Hussein, he chose Chicken & Rice as his last meal, before the Hangin’. Not a bad selection. It’s one of those “I could eat this every day” meals, if done right. And it’s easy to do right. Simpler the better, like many recipes
Have some chicken breasts need to get rid of. Ordinarily Chicken & Rice is my go to. Brown Rice, specifically. It will not cook here above 2000 meters, unfortunately. I use polished White Rice, and it turns out mushy. I suppose I might cook the breasts in butter, and the Rice separately, and pair them at the end. Seems like more work.
Say what you want about Saddam Hussein, he chose Chicken & Rice as his last meal, before the Hangin’. Not a bad selection. It’s one of those “I could eat this every day” meals, if done right. And it’s easy to do right. Simpler the better, like many recipes
Posted by: Common Tater at February 23, 2025 04:12 PM (Iwnxp)
27
Just got home from a lovely meal with a moron.
I had a cup of clam chowder (lots of fresh clams and fresh dill) and a rockfish taco ( with a Granny Smith apple slaw) and of course, a Bloody Mary (two nice cocktail prawns as a garnish).
Yum
Yum yum
I had a cup of clam chowder (lots of fresh clams and fresh dill) and a rockfish taco ( with a Granny Smith apple slaw) and of course, a Bloody Mary (two nice cocktail prawns as a garnish).
Yum
Yum yum
Posted by: nurse ratched at February 23, 2025 04:12 PM (/P4RK)
28
17 I went to the store on Monday prepared to pay whatever they were charging for eggs and they had none. I still have a few in the fridge, I don't eat eggs often but have been in the mood for them lately, but I've been stretching the few I have by just making french toast and having sausage on the side.
Posted by: PaleRider at February 23, 2025 04:09 PM (CKOCg)
Kids and spouse have been disallowed to use eggs for lunch...I've been buying them chicken and tofu to mess with (depending why they want it) b/c both are cheaper. Right now, eggs are only for mom's use, and I'm really only using them for baking.
Posted by: PaleRider at February 23, 2025 04:09 PM (CKOCg)
Kids and spouse have been disallowed to use eggs for lunch...I've been buying them chicken and tofu to mess with (depending why they want it) b/c both are cheaper. Right now, eggs are only for mom's use, and I'm really only using them for baking.
Posted by: Nova Local at February 23, 2025 04:12 PM (exHjb)
29
“Behind the door: a container holding forty pounds of flour feeds into the smaller bin below.”
🤨
They were doing “eat ze bugs” decades before the WEF..
🤨
They were doing “eat ze bugs” decades before the WEF..
Posted by: Disinterested FDA Director at February 23, 2025 04:13 PM (l3YAf)
30
Happy Sunday!
>>Ice Cream Expert is apparently a real job, and long-time commenter and cauliflower hater "Bluebell" wants to know why nobody told her!
Ben and Jerry's Test Taster is a real job, too.
I know, I know, they're Commies, but I've taken the tour and seen the testers in action. We even got 3 free pints because we were the only ones who laughed at the tour guide's jokes.
>>Ice Cream Expert is apparently a real job, and long-time commenter and cauliflower hater "Bluebell" wants to know why nobody told her!
Ben and Jerry's Test Taster is a real job, too.
I know, I know, they're Commies, but I've taken the tour and seen the testers in action. We even got 3 free pints because we were the only ones who laughed at the tour guide's jokes.
Posted by: Lizzy at February 23, 2025 04:13 PM (Cki93)
31
Reuben's and onion rings on the menu tonight.
Posted by: olddog in mo at February 23, 2025 04:10 PM (hoCmQ)
A good Reuben is tough to find. I remember a place in Berkeley that made good ones, but If I wanted one right now I am not sure where I would go!
Posted by: olddog in mo at February 23, 2025 04:10 PM (hoCmQ)
A good Reuben is tough to find. I remember a place in Berkeley that made good ones, but If I wanted one right now I am not sure where I would go!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:13 PM (mWSu4)
32
I sous vided for the first and second time the past few weeks. The first, a trial, was with some tenderloins (yeah, yeah, don't need it, I agree) a couple hours at 136 F, finished in cast iron. Could have been a few degrees higher to get a happy medium (no pun) between wife's preference and mine.
Second time was relatively short run (6 hours) on a chuck roast, at 138 F, which was not long enough to get a really tender roast, finished under broiler.
Both were tasty, and I will be doing it again, but much longer on the roast.
The roast bones and remainder went into stew which was great for the colder weather we were having.
Second time was relatively short run (6 hours) on a chuck roast, at 138 F, which was not long enough to get a really tender roast, finished under broiler.
Both were tasty, and I will be doing it again, but much longer on the roast.
The roast bones and remainder went into stew which was great for the colder weather we were having.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:14 PM (i24o9)
Posted by: biteme at February 23, 2025 04:14 PM (xWS9V)
34
One word, cabrito. There’s a guy here in south Texas who makes a cabrito over mesquite wood and secretly flavored. It takes almost long time to make and it’s worth waiting for.
Posted by: Marcus T at February 23, 2025 04:16 PM (lwxJT)
35
Nom, nom, nom.
Posted by: Deplorable Minion at February 23, 2025 04:16 PM (QSrLX)
36
Just got home from a lovely meal with a moron.
I had a cup of clam chowder (lots of fresh clams and fresh dill) and a rockfish taco ( with a Granny Smith apple slaw) and of course, a Bloody Mary (two nice cocktail prawns as a garnish).
Yum
Yum yum
Posted by: nurse ratched at February 23, 2025 04:12 PM (/P4RK)
Do you serve the moron as an aperitif or as a digestif?
I had a cup of clam chowder (lots of fresh clams and fresh dill) and a rockfish taco ( with a Granny Smith apple slaw) and of course, a Bloody Mary (two nice cocktail prawns as a garnish).
Yum
Yum yum
Posted by: nurse ratched at February 23, 2025 04:12 PM (/P4RK)
Do you serve the moron as an aperitif or as a digestif?
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:16 PM (i24o9)
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at February 23, 2025 04:17 PM (QGaXH)
38
Eggs were all but $8 today
Posted by: Skip at February 23, 2025 04:17 PM (fwDg9)
39
Had to make the Saturday morning Dutch baby with three eggs instead of four thanks to the shortage* - womp, womp!
*In addition to the bird flu culling, Colorado also voted in legislation that requires cage free eggs now, so there's a shortage as the local farmers adjust.
*In addition to the bird flu culling, Colorado also voted in legislation that requires cage free eggs now, so there's a shortage as the local farmers adjust.
Posted by: Lizzy at February 23, 2025 04:17 PM (Cki93)
40
Yeah, I’ve a pressure canner that would make short work of either beans or rice. Not here, is the problem
Posted by: Common Tater at February 23, 2025 04:18 PM (/4VRy)
41
I've seen eggs locally going for 7 bucks a dozen up to one dollar per eggs.
Posted by: gourmand du jour at February 23, 2025 04:18 PM (c6hLR)
42
They were doing “eat ze bugs” decades before the WEF..
Posted by: Disinterested FDA Director at February 23, 2025 04:13 PM (l3YAf)
This is the main reason you sift your flour.
Nowadays, I suggest you stick the flour in sealable buckets in the freezer for a week to kill the eggs, two weeks if you feel paranoid.
Posted by: Disinterested FDA Director at February 23, 2025 04:13 PM (l3YAf)
This is the main reason you sift your flour.
Nowadays, I suggest you stick the flour in sealable buckets in the freezer for a week to kill the eggs, two weeks if you feel paranoid.
Posted by: Kindltot at February 23, 2025 04:18 PM (D7oie)
43
> What the hell happened to all the vegetables?
--------
IKR... it's been a miserable winter for them. Even potatoes... two days home and they're turning green.
--------
IKR... it's been a miserable winter for them. Even potatoes... two days home and they're turning green.
Posted by: Martini Farmer at February 23, 2025 04:18 PM (Q4IgG)
44
In addition to the bird flu culling, Colorado also voted in legislation that requires cage free eggs now, so there's a shortage as the local farmers adjust.
Posted by: Lizzy at February 23, 2025 04:17 PM (Cki93)
It seems like CO is entering the competition with CA and IL as the stupidest state!
Posted by: Lizzy at February 23, 2025 04:17 PM (Cki93)
It seems like CO is entering the competition with CA and IL as the stupidest state!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:19 PM (mWSu4)
45
Had a FWP this week - my daughter offered to "help" make dinner when I wasn't feeling well. Knowing dad doesn't love some of her choices, I just had her make rice. You can't screw that up, right? Well, when you add about 1/2 cup water per cup of rice, instead of 2-to-1, you get burning and crunchy rice. I managed to save it (b/c she was making rice for 10-12 servings) by adding copius amounts of water and broth and stirring a ton (b/c now it was gonna stick and burn if it wasn't) and ended up making something decent, almost congee-like, but subpar to use under a beef and veg stir fry. I asked her how she ever made rice before if she didn't know 2 to 1 (b/c she has made it for herself), although that may explain the bottoms of the pots then.
This is why I also have some microwave rice on hand (which dad had, b/c he can't handle subpar texture)...always have a backup plan...
This is why I also have some microwave rice on hand (which dad had, b/c he can't handle subpar texture)...always have a backup plan...
Posted by: Nova Local at February 23, 2025 04:19 PM (exHjb)
46
Flounder!
I hope you and the little (big) flounders are all psyched for baseball season!
See you in May?
I hope you and the little (big) flounders are all psyched for baseball season!
See you in May?
Posted by: nurse ratched at February 23, 2025 04:20 PM (V9Kth)
47
And don’t forget the side of chapulines.
Posted by: Marcus T at February 23, 2025 04:21 PM (lwxJT)
48
>>It seems like CO is entering the competition with CA and IL as the stupidest state!
Absolutely.
Absolutely.
Posted by: Lizzy at February 23, 2025 04:21 PM (Cki93)
49
A good Reuben is tough to find. I remember a place in Berkeley that made good ones, but If I wanted one right now I am not sure where I would go!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:13 PM (mWSu4)
One could seal a fatty roast in a seal a meal with a couple of tablespoons of Morton Sugar Cure, and leave it in the fridge for a week, then open it, rinse the meat, cook it in a crock pot for four hours, let it cool, and then slice it fine, simmer the slices for a few minutes to leach out the salt, and then make a tasty sandwich that is very close to Pastrami.
Posted by: CharlieBrown'sDildo at February 23, 2025 04:13 PM (mWSu4)
One could seal a fatty roast in a seal a meal with a couple of tablespoons of Morton Sugar Cure, and leave it in the fridge for a week, then open it, rinse the meat, cook it in a crock pot for four hours, let it cool, and then slice it fine, simmer the slices for a few minutes to leach out the salt, and then make a tasty sandwich that is very close to Pastrami.
Posted by: Kindltot at February 23, 2025 04:22 PM (D7oie)
50
Flounder!
1) I hope you and the little (big) flounders are all psyched for baseball season!
2) See you in May?
Posted by: nurse ratched at February 23, 2025 04:20 PM (V9Kth)
1) Just talking about it this morning and noting that the temps are supposed to be in the 50s this next week.
2) Are details firm yet? I need them to give a firm answer, otherwise it is a firm "I really want to try, if I am available."
It's been too long.
1) I hope you and the little (big) flounders are all psyched for baseball season!
2) See you in May?
Posted by: nurse ratched at February 23, 2025 04:20 PM (V9Kth)
1) Just talking about it this morning and noting that the temps are supposed to be in the 50s this next week.
2) Are details firm yet? I need them to give a firm answer, otherwise it is a firm "I really want to try, if I am available."
It's been too long.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:23 PM (i24o9)
51
Absolutely.
Posted by: Lizzy at February 23, 2025 04:21 PM (Cki93)
The food production regulations are maddening... Make food more expensive, and people on the margin will die.
Not in America, but in Africa.
Posted by: Lizzy at February 23, 2025 04:21 PM (Cki93)
The food production regulations are maddening... Make food more expensive, and people on the margin will die.
Not in America, but in Africa.
Posted by: CharlieBrown'sDildo at February 23, 2025 04:23 PM (mWSu4)
52
Most places don’t sell good Rye bread. Ideally, it would not even be sliced, in my book. Huge, thick slabs - “texas” toast thick.
Good fresh Hot Horseradish is also important. It goes stale or starts to taste “off” fairly soon, I think. I deviate from Swiss on a Reuben, I think Swiss is over-rated or whatever. It’s OK, I like it, but other melty cheese is acceptable. A good Reuben is a beautiful thing, and arguably among the best sammiches.
Good fresh Hot Horseradish is also important. It goes stale or starts to taste “off” fairly soon, I think. I deviate from Swiss on a Reuben, I think Swiss is over-rated or whatever. It’s OK, I like it, but other melty cheese is acceptable. A good Reuben is a beautiful thing, and arguably among the best sammiches.
Posted by: Common Tater at February 23, 2025 04:24 PM (/4VRy)
53
>>>It seems like CO is entering the competition with CA and IL as the stupidest state!
---
try our psychedelic mushrooms- now legal!
---
try our psychedelic mushrooms- now legal!
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:24 PM (AOsQT)
Posted by: naturalfake at February 23, 2025 04:24 PM (iJfKG)
55
> A good Reuben is tough to find. I remember a place in Berkeley that made good ones, but If I wanted one right now I am not sure where I would go!
Posted by: CharlieBrown'sDildo
----------
The last time I had one that I did not make myself was at a deli here in Kentucky. Not a chain either. Just a little hole in the wall joint that doubled as a German market.
The sauerkraut was what saved it from being... meh. Meat was just a bit too chewy for my liking.
Posted by: CharlieBrown'sDildo
----------
The last time I had one that I did not make myself was at a deli here in Kentucky. Not a chain either. Just a little hole in the wall joint that doubled as a German market.
The sauerkraut was what saved it from being... meh. Meat was just a bit too chewy for my liking.
Posted by: Martini Farmer at February 23, 2025 04:26 PM (Q4IgG)
56
It seems like CO is entering the competition with CA and IL as the stupidest state!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:19 PM (mWSu4)
and Oregon is running behind like the fat kid who's parents didn't buy him a bike, but he wants to keep up with the gang
Posted by: CharlieBrown'sDildo at February 23, 2025 04:19 PM (mWSu4)
and Oregon is running behind like the fat kid who's parents didn't buy him a bike, but he wants to keep up with the gang
Posted by: Kindltot at February 23, 2025 04:26 PM (D7oie)
57
>>> 44 In addition to the bird flu culling, Colorado also voted in legislation that requires cage free eggs now, so there's a shortage as the local farmers adjust.
Posted by: Lizzy at February 23, 2025 04:17 PM (Cki93)
It seems like CO is entering the competition with CA and IL as the stupidest state!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:19 PM (mWSu4)
You're welcome!
Posted by: Lizzy at February 23, 2025 04:17 PM (Cki93)
It seems like CO is entering the competition with CA and IL as the stupidest state!
Posted by: CharlieBrown'sDildo at February 23, 2025 04:19 PM (mWSu4)
You're welcome!
Posted by: mail-in ballots at February 23, 2025 04:26 PM (Vqx30)
58
No date yet, flounder. I need to sit down with MAE in the next week or two and figure it out.
Prolly closer to the first weekend in May.
Prolly closer to the first weekend in May.
Posted by: nurse ratched at February 23, 2025 04:28 PM (+10YP)
59
Speaking of vegetables, is it farmers market season yet?
I am ready for that part of summer to begin now. . .
I am ready for that part of summer to begin now. . .
Posted by: Lizzy at February 23, 2025 04:29 PM (Cki93)
60
One thing the new administration has to do
If Colo. or Cali. wants to require farmers in their state to provide massage and feng shui consultations for their poultry- that’s on them.
What they cannot do, is restrict or prior restraint of trade to out of state poultry farmers. When eggs from Iowa are $2.79 for XL dozen and the boutique local eggs or $16, guess what people are gonna buy?
What they are doing is (as usual) illegal.
If Colo. or Cali. wants to require farmers in their state to provide massage and feng shui consultations for their poultry- that’s on them.
What they cannot do, is restrict or prior restraint of trade to out of state poultry farmers. When eggs from Iowa are $2.79 for XL dozen and the boutique local eggs or $16, guess what people are gonna buy?
What they are doing is (as usual) illegal.
Posted by: Common Tater at February 23, 2025 04:29 PM (/4VRy)
61
can anyone articulate a compelling reason for 'cage-free' eggs?
one that makes scientific or economic sense
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
62
59 Speaking of vegetables, is it farmers market season yet?
I am ready for that part of summer to begin now. . .
Posted by: Lizzy at February 23, 2025 04:29 PM (Cki93)
I think we just broke freezing yesterday after the coldest winter in decades here...so, I think farmer's markets now would be greenhouse markets (that's what my farm box has been offering most of - root stuff and hydroponic and greenhouse, so I've skipped it the last few weeks)...
It could be the latest cherry blossom bloom in decades, too...we'll know more this Friday when the 1st update comes...
I am ready for that part of summer to begin now. . .
Posted by: Lizzy at February 23, 2025 04:29 PM (Cki93)
I think we just broke freezing yesterday after the coldest winter in decades here...so, I think farmer's markets now would be greenhouse markets (that's what my farm box has been offering most of - root stuff and hydroponic and greenhouse, so I've skipped it the last few weeks)...
It could be the latest cherry blossom bloom in decades, too...we'll know more this Friday when the 1st update comes...
Posted by: Nova Local at February 23, 2025 04:31 PM (exHjb)
63
can anyone articulate a compelling reason for 'cage-free' eggs?
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
It isn't like you need to worry about the eggs escaping, after all.
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
It isn't like you need to worry about the eggs escaping, after all.
Posted by: Hour of the Wolf at February 23, 2025 04:31 PM (VNX3d)
64
Fast food at home tonight, but did get hamburger as supposed to nice Tuesday to maybe grill outside
Posted by: Skip at February 23, 2025 04:31 PM (fwDg9)
65
Ruebens should be made with rye toast (so the bread is toasty on both sides) instead of a panini pan (so the inside slice is soggy).
Nothing in this world is as disappointing as a crappy Rueben.
Also needs good mustard and a big dill pickle spear on the side.
Nothing in this world is as disappointing as a crappy Rueben.
Also needs good mustard and a big dill pickle spear on the side.
Posted by: nurse ratched at February 23, 2025 04:32 PM (+10YP)
66
g'afternoon, 'rons
got the fixin's for Reubens on the grocery run this morning, we've been on a Reuben kick lately
pot of chili on the stove, which may get vetoed if the kids find the Reuben fixin's
it's better the second day anyway
g'afternoon, 'rons
got the fixin's for Reubens on the grocery run this morning, we've been on a Reuben kick lately
pot of chili on the stove, which may get vetoed if the kids find the Reuben fixin's
it's better the second day anyway
Posted by: AltonJackson at February 23, 2025 04:33 PM (tljrc)
67
61 can anyone articulate a compelling reason for 'cage-free' eggs?
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
It really is just for animal welfare, and supposedly, the animals are happier. There is little difference in the actual nutritional content or output of eggs (some studies say there's some, some say there's none...so negligible is probably right for both)...
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
It really is just for animal welfare, and supposedly, the animals are happier. There is little difference in the actual nutritional content or output of eggs (some studies say there's some, some say there's none...so negligible is probably right for both)...
Posted by: Nova Local at February 23, 2025 04:33 PM (exHjb)
68
>>It seems like CO is entering the competition with CA and IL as the stupidest state!
I think CO wins thanks to our governor's husband, an animal activist and vegetarian (or vegan, who cares), nudging hubby into the "wolf reintroduction" business -- designed to put cattle ranchers out of business.
I think CO wins thanks to our governor's husband, an animal activist and vegetarian (or vegan, who cares), nudging hubby into the "wolf reintroduction" business -- designed to put cattle ranchers out of business.
Posted by: Lizzy at February 23, 2025 04:34 PM (Cki93)
69
Made a great Beef Stew last night.
A Gordo Ramsay recipe (We're good buddies, so I can call him Gordo) with a few modifications.
His called for Mustard Dumplings, which are fine but I prefer potatoes in my Beef Stew, thank you very much.
A nice Last Word cocktail made with a good, punchy junipery high proof gin made the perfect accompanying adult beverage.
Earlier in the week I made a nice pot of White Chili, which was fabuloso as per usual.
Good stuff for the stupidly cold cold weather. I don't know how you crazy blue-staters handle all the cold and snow. You should just hibernate!
A Gordo Ramsay recipe (We're good buddies, so I can call him Gordo) with a few modifications.
His called for Mustard Dumplings, which are fine but I prefer potatoes in my Beef Stew, thank you very much.
A nice Last Word cocktail made with a good, punchy junipery high proof gin made the perfect accompanying adult beverage.
Earlier in the week I made a nice pot of White Chili, which was fabuloso as per usual.
Good stuff for the stupidly cold cold weather. I don't know how you crazy blue-staters handle all the cold and snow. You should just hibernate!
Posted by: naturalfake at February 23, 2025 04:34 PM (iJfKG)
70
Watched a video Why we don't eat turkey eggs?
Short answer they are a lot more to raise, don't lay eggs as fast as chicken or ducks. But they are just as edible
Short answer they are a lot more to raise, don't lay eggs as fast as chicken or ducks. But they are just as edible
Posted by: Skip at February 23, 2025 04:34 PM (fwDg9)
71
can anyone articulate a compelling reason for 'cage-free' eggs?
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
Happy chickens is better eggs, but that presupposes that "cage free" won't mean a bunch of chickens cooped into a tiny barn being allowed to walk over and peck on each other while living is chicken guano.
the main thing is that everyone wants to have the sort of chicken farm that was possible in the 1920's, but the tax and regulatory requirements for industrial ag only are marginal at the giant soulless corporation scale which is pretty horrific. The fix is to make the chickens even more horrid than before.
Honestly if the state of Oregon wanted better eggs, they would tear down the barriers to the people who have room for 20 chickens and want to sell to the stores.
one that makes scientific or economic sense
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:30 PM (AOsQT)
Happy chickens is better eggs, but that presupposes that "cage free" won't mean a bunch of chickens cooped into a tiny barn being allowed to walk over and peck on each other while living is chicken guano.
the main thing is that everyone wants to have the sort of chicken farm that was possible in the 1920's, but the tax and regulatory requirements for industrial ag only are marginal at the giant soulless corporation scale which is pretty horrific. The fix is to make the chickens even more horrid than before.
Honestly if the state of Oregon wanted better eggs, they would tear down the barriers to the people who have room for 20 chickens and want to sell to the stores.
Posted by: Kindltot at February 23, 2025 04:36 PM (D7oie)
72
Heavy metal garlic? EXCELLENT!
Posted by: Bill and Ted at February 23, 2025 04:36 PM (63Dwl)
73
43. I cannot buy apples that don’t end up with rotten places showing up within two days of gettthem home.
Posted by: Jen the original at February 23, 2025 04:37 PM (2Y6Wq)
74
The only thing I can think of that might differentiate "cage free" eggs from any others would be the shell.
Our neighbor has chickens. Most, not all but most of the eggs have pretty thick shells. The "white" eggs at the store have really thin shells. "Brown" eggs at the store... same. Mostly.
YMMV
Our neighbor has chickens. Most, not all but most of the eggs have pretty thick shells. The "white" eggs at the store have really thin shells. "Brown" eggs at the store... same. Mostly.
YMMV
Posted by: Martini Farmer at February 23, 2025 04:37 PM (Q4IgG)
Posted by: Sandra Fluker at February 23, 2025 04:39 PM (KWcaw)
76
Just made a nice steak for the RMBS Mom and me. Can't go far wrong with a good steak.
Posted by: RedMindBlueState at February 23, 2025 04:39 PM (Wnv9h)
77
>>> 71
==
Happy chickens is better eggs, but that presupposes that "cage free" won't mean a bunch of chickens cooped into a tiny barn being allowed to walk over and peck on each other while living is chicken guano.
the main thing is that everyone wants to have the sort of chicken farm that was possible in the 1920's, but the tax and regulatory requirements for industrial ag only are marginal at the giant soulless corporation scale which is pretty horrific. The fix is to make the chickens even more horrid than before.
Honestly if the state of Oregon wanted better eggs, they would tear down the barriers to the people who have room for 20 chickens and want to sell to the stores.
Posted by: Kindltot at February 23, 2025 04:36 PM (D7oie)
Kindltot Johnson is right!
Once again I will hassle you Morons about getting your own d*mn chickens. Free entertainment, and protection against gubmint stupidity messing with your egg supply.
==
Happy chickens is better eggs, but that presupposes that "cage free" won't mean a bunch of chickens cooped into a tiny barn being allowed to walk over and peck on each other while living is chicken guano.
the main thing is that everyone wants to have the sort of chicken farm that was possible in the 1920's, but the tax and regulatory requirements for industrial ag only are marginal at the giant soulless corporation scale which is pretty horrific. The fix is to make the chickens even more horrid than before.
Honestly if the state of Oregon wanted better eggs, they would tear down the barriers to the people who have room for 20 chickens and want to sell to the stores.
Posted by: Kindltot at February 23, 2025 04:36 PM (D7oie)
Kindltot Johnson is right!
Once again I will hassle you Morons about getting your own d*mn chickens. Free entertainment, and protection against gubmint stupidity messing with your egg supply.
Posted by: Helena Handbasket at February 23, 2025 04:39 PM (Vqx30)
78
It's not difficult to get good beef ribs. Get a good wireless thermometer (Thermoworks RFX is the only one that will punch through my entire house to the computer room), be prepared to take them to at least 195, and salt/season them at least 8 and if possible 24 hours in advance. For rub, my favorite is coarse ground black pepper, sea salt and granulated garlic in a 4:2:1 ratio BY VOLUME. Make that ratio by weight and it will be wildly undersalted. Pull and wrap at 165, pull at either 195 or 203, your choice.
Posted by: John Bowen at February 23, 2025 04:40 PM (hld89)
79
73 43. I cannot buy apples that don’t end up with rotten places showing up within two days of gettthem home.
Posted by: Jen the original at February 23, 2025 04:37 PM (2Y6Wq)
Right now, fresh apples aren't gonna be new til about late June (at the earliest), so depending what variety, you could be buying some really old apples...you will probably do better buying the latest picked varieties now...like Fuji and Granny Smith...but really, any could be bad b/c they weren't stored well b/c as mentioned, they are all probably at least 3 months old now...
Posted by: Jen the original at February 23, 2025 04:37 PM (2Y6Wq)
Right now, fresh apples aren't gonna be new til about late June (at the earliest), so depending what variety, you could be buying some really old apples...you will probably do better buying the latest picked varieties now...like Fuji and Granny Smith...but really, any could be bad b/c they weren't stored well b/c as mentioned, they are all probably at least 3 months old now...
Posted by: Nova Local at February 23, 2025 04:40 PM (exHjb)
Posted by: RedMindBlueState at February 23, 2025 04:40 PM (Wnv9h)
81
I've noticed "Happy Eggs" (a brand name) and one of the local places free range eggs taste better than the regular eggs you can get at the store. Deeper colored, creamier yolks as well.
But that probably has more to do with the foods they get.
Plus, free range chickens get to eat all of those high-protein bugs!
But that probably has more to do with the foods they get.
Plus, free range chickens get to eat all of those high-protein bugs!
Posted by: naturalfake at February 23, 2025 04:41 PM (iJfKG)
82
Martini Farmer, the older the chickens the thinner the eggshell, though nutrition is important too. Birds store up calcium in the interior of their bones, and use that for forming eggshells. That ability slowly fails as they get older, and if they are lack nutrients. Backyard chickens may be getting better nutrition from the fresh greens and the bugs.
Posted by: Kindltot at February 23, 2025 04:41 PM (D7oie)
83
I try to buy eggs from friends with chickens or local small farm eggs at the independent grocers. The shells are thicker and more importantly the yolks are orange and stand up high. They taste better and add richness to the recipe they are in.
Posted by: Jen the original at February 23, 2025 04:42 PM (2Y6Wq)
84
Honestly if the state of Oregon wanted better eggs, they would tear down the barriers to the people who have room for 20 chickens and want to sell to the stores.
Posted by: Kindltot at February 23, 2025 04:36 PM (D7oie)
More freedom?
Are you high?
Posted by: Kindltot at February 23, 2025 04:36 PM (D7oie)
More freedom?
Are you high?
Posted by: CharlieBrown'sDildo at February 23, 2025 04:45 PM (mWSu4)
85
Came across a reference to pickled onions that caught my attention. Even better, it is easy to do. A couple of medium red onions, a cup of white vinegar or ACV and spices. Thin slice the onions, bring the vinegar to a boil then remove from heat, stir in the spices (black peppercorns, star anise, ginger slices, mustard seeds and cloves, amounts vary). Let the spices sit in the hot vinegar, pour over the onions (mason jar), add water to cover and refrigerate for a few hours or overnight. Maybe 15 minutes to make.
I found the finished onions were still crunchy not mushy but a bit hot for my taste (I'm a spice wuss). I rinsed them and that brought down the heat. Delish! They would go great on a salad, or anything where you want to zest it up a little. I added some to baked beans and it worked great. A little zest, a little crunch, and a fresh taste. Cheap and easy is always a plus.
I found the finished onions were still crunchy not mushy but a bit hot for my taste (I'm a spice wuss). I rinsed them and that brought down the heat. Delish! They would go great on a salad, or anything where you want to zest it up a little. I added some to baked beans and it worked great. A little zest, a little crunch, and a fresh taste. Cheap and easy is always a plus.
Posted by: JTB at February 23, 2025 04:46 PM (yTvNw)
86
I’m more of a pork rib guy than beef ribs. I won’t turn down good beef ribs. But I’d rather have my cow looking sexier as a nice cut of steak, rather than ribs.
Posted by: Elric Blade at February 23, 2025 04:46 PM (SnEY6)
87
Posted by: JTB at February 23, 2025 04:46 PM (yTvNw)
I make pickled red onions about once a month. We use them in salads, and occasionally sandwiches.
I make pickled red onions about once a month. We use them in salads, and occasionally sandwiches.
Posted by: CharlieBrown'sDildo at February 23, 2025 04:47 PM (mWSu4)
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:49 PM (AOsQT)
89
and, at the grocery store I use, in the middle of an egg 'shortage', some brands of brown eggs are on sale
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:50 PM (AOsQT)
90
alright I don't have anything to contribute
leftovers for dinner
leftovers for dinner
Posted by: Don Black. Message: go easy, bro at February 23, 2025 04:52 PM (AOsQT)
91
79. Agree, but this year seems worse. Eating apples are seriously abused
Posted by: Jen the original at February 23, 2025 04:52 PM (2Y6Wq)
92
Semi food thread related.
What idiot came up with glass top ranges, and who then decided this is pissa, let's drop coil element ranges.
Happened to me, and I finished installing a new oven/range yesterday. Drop in, GE is the last manufacturer standing, so no choice.
Instructions all don't do this, don't do that, no cast iron. Don't let your pan move. Fuck you, you try to stir or saute without the pan moving, ESPECIALLY ON A FUCKING GLASS TOP. Wtf, I'm stuck with it.
What idiot came up with glass top ranges, and who then decided this is pissa, let's drop coil element ranges.
Happened to me, and I finished installing a new oven/range yesterday. Drop in, GE is the last manufacturer standing, so no choice.
Instructions all don't do this, don't do that, no cast iron. Don't let your pan move. Fuck you, you try to stir or saute without the pan moving, ESPECIALLY ON A FUCKING GLASS TOP. Wtf, I'm stuck with it.
Posted by: From about That Time at February 23, 2025 04:52 PM (n4GiU)
93
> Martini Farmer, the older the chickens the thinner the eggshell, though nutrition is important too. Birds store up calcium in the interior of their bones, and use that for forming eggshells. That ability slowly fails as they get older, and if they are lack nutrients. Backyard chickens may be getting better nutrition from the fresh greens and the bugs.
Posted by: Kindltot
----------
Ahhh.... I knew there was a difference, but not why. Makes sense. His chickens are pretty well taken care of and fed. And... "free range" as much as that goes around here.
Posted by: Kindltot
----------
Ahhh.... I knew there was a difference, but not why. Makes sense. His chickens are pretty well taken care of and fed. And... "free range" as much as that goes around here.
Posted by: Martini Farmer at February 23, 2025 04:52 PM (Q4IgG)
94
My brother brought me some homemade noodles last week. It was an insufficient amount of noodles, so I made noodle dough this morning and have chicken thighs in the pressure cooker for chicken juice to cook the noodles in later. I'll roll out and cut the noodles soon. I will then add the chicken thigh meat to the juice when the noodles are done. It will be about 2.5 hours from now.
Posted by: huerfano at February 23, 2025 04:52 PM (n2swS)
95
We did a nice pork shoulder on the bone last night. Didn’t have time for the full 8+ hour low-and-slow, but it was still very good.
Posted by: Elric Blade at February 23, 2025 04:54 PM (SnEY6)
96
87 ... "I make pickled red onions about once a month. We use them in salads, and occasionally sandwiches."
CBD, Thanks for mentioning sandwiches with the pickled onions. They would be interesting with my tuna salad sandwich or one made from Mrs. JTB's meatloaf.
If I knew of any coldcuts that were safe (after the Boars Head problems) I bet the onions would go well with a salami and cheese sandwich.
CBD, Thanks for mentioning sandwiches with the pickled onions. They would be interesting with my tuna salad sandwich or one made from Mrs. JTB's meatloaf.
If I knew of any coldcuts that were safe (after the Boars Head problems) I bet the onions would go well with a salami and cheese sandwich.
Posted by: JTB at February 23, 2025 04:55 PM (yTvNw)
97
That “step saving kitchen” video … that’s a parody, right?
Posted by: Elric Blade at February 23, 2025 04:55 PM (SnEY6)
98
I hate tondisagree with your headline, but not all foods are tasty.
Some of them are cooked by the mess sergeant.
Some of them are cooked by the mess sergeant.
Posted by: tankdemon at February 23, 2025 04:55 PM (WElo/)
99
I hate tondisagree with your headline, but not all foods are tasty.
Some of them are cooked by the mess sergeant.
Posted by: tankdemon at February 23, 2025 04:55 PM (WElo/)
Or by people who have two cooking levels - raw and charcoal.
Some of them are cooked by the mess sergeant.
Posted by: tankdemon at February 23, 2025 04:55 PM (WElo/)
Or by people who have two cooking levels - raw and charcoal.
Posted by: Hour of the Wolf at February 23, 2025 04:57 PM (VNX3d)
100
Also, in Colorado, 1 square foot per laying hen is 'cage free'
one square foot
Posted by: Don Black
And if you let them run loose in a coop, or barn, or whatever you call a building for two thousand chickens, they'll all crowd together anyway, and have less space than they had in their cages. Probably less than a square foot per bird.
Much like the liberal cry that "men should have no voice in the abortion debate," city slickers should have no voice in the farming and ranching debates.
one square foot
Posted by: Don Black
And if you let them run loose in a coop, or barn, or whatever you call a building for two thousand chickens, they'll all crowd together anyway, and have less space than they had in their cages. Probably less than a square foot per bird.
Much like the liberal cry that "men should have no voice in the abortion debate," city slickers should have no voice in the farming and ranching debates.
Posted by: mikeski at February 23, 2025 04:59 PM (DgGvY)
101
If you like pickled vegetables, get yourself some fresh kimchi. Delish. Sadly it often made with way too much heat, that completely overwhelms all other flavors and feeling like you blew a blowtorch.
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
102
The animals are happier? No, they have room to turn around which they can't do in commercial houses
Posted by: Notsothoreau at February 23, 2025 05:00 PM (o5+a9)
103
101 If you like pickled vegetables, get yourself some fresh kimchi. Delish. Sadly it often made with way too much heat, that completely overwhelms all other flavors and feeling like you blew a blowtorch.
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
Try white kimchi...that's the kind I like much better for this exact reason (whereas my spouse loves normal kimchi)...
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
Try white kimchi...that's the kind I like much better for this exact reason (whereas my spouse loves normal kimchi)...
Posted by: Nova Local at February 23, 2025 05:01 PM (exHjb)
104
Last weekend I was in San Antonio and enjoying some nice BBQ and even went to Whataburger.
Now I am back home wishing I was back there.
And endless loop.
Now I am back home wishing I was back there.
And endless loop.
Posted by: Scuba_Dude at February 23, 2025 05:01 PM (0XVad)
105
If you have to gnaw your way through a Reuben, it is an utter failure. The corned beef is the key. The leaner, the better, IMO.
Posted by: Notorious BFD at February 23, 2025 05:02 PM (mH6SG)
106
Cattle have been calving for the last two weeks started in -30F temperatures here in South Dakota.
Chilled veal.
Chilled veal.
Posted by: Archer at February 23, 2025 05:03 PM (IDphi)
107
If you like pickled vegetables, get yourself some fresh kimchi. Delish. Sadly it often made with way too much heat, that completely overwhelms all other flavors and feeling like you blew a blowtorch.
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
Try white kimchi...that's the kind I like much better for this exact reason (whereas my spouse loves normal kimchi)...
Posted by: Nova Local at February 23, 2025 05:01 PM (exHjb)
——-
Are you RACIST or something??
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
Try white kimchi...that's the kind I like much better for this exact reason (whereas my spouse loves normal kimchi)...
Posted by: Nova Local at February 23, 2025 05:01 PM (exHjb)
——-
Are you RACIST or something??
Posted by: Elric Blade at February 23, 2025 05:04 PM (SnEY6)
108
Well, since me wife had to quit eating many things due to food sensitivities (and MSG was one big one) we don't go to what had been our favorite Chinese buffet.
I made her hot and sour soup! Taste was right on, but the technique of incorporating the egg at the end needs working on. I was way too enthusiastic.
I made her hot and sour soup! Taste was right on, but the technique of incorporating the egg at the end needs working on. I was way too enthusiastic.
Posted by: MkY at February 23, 2025 05:04 PM (cPGH3)
109
not all foods are tasty.
Some of them are cooked by the mess sergeant.
Posted by: tankdemon at February 23, 2025 04:55 PM (WElo/)
I stand corrected!
All foods cooked by me!
Some of them are cooked by the mess sergeant.
Posted by: tankdemon at February 23, 2025 04:55 PM (WElo/)
I stand corrected!
All foods cooked by me!
Posted by: CharlieBrown'sDildo at February 23, 2025 05:04 PM (mWSu4)
110
Got a small sirloin defrosting, and I'm going to cook it on my brand new glass top range. And I'm going to cook it in my near century old cast iron pan. Who cares if it scratches. Nah, I'm not bitter.
Posted by: From about That Time at February 23, 2025 05:05 PM (n4GiU)
111
Prolly closer to the first weekend in May.
Posted by: nurse ratched at February 23, 2025 04:28 PM (+10YP)
1st weekend in May would probably work out well.
Posted by: nurse ratched at February 23, 2025 04:28 PM (+10YP)
1st weekend in May would probably work out well.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 05:06 PM (i24o9)
112
I'll never have an electric range in my house.
Posted by: Archer at February 23, 2025 05:06 PM (IDphi)
113
Nah, I'm not bitter.
Posted by: From about That Time
I feel your pain. We currently have a Samsung gas range, and the top is impossible to keep clean, so, knowing what we want, we went looking. GE had just what we wanted, but it's taking about 6 weeks to get it to us.
Who knew white was a rare color in kitchen appliances nowadays?
EVERYTHING is black or stainless. I suspect both will be like avocado appliances... no legs.
Posted by: From about That Time
I feel your pain. We currently have a Samsung gas range, and the top is impossible to keep clean, so, knowing what we want, we went looking. GE had just what we wanted, but it's taking about 6 weeks to get it to us.
Who knew white was a rare color in kitchen appliances nowadays?
EVERYTHING is black or stainless. I suspect both will be like avocado appliances... no legs.
Posted by: MkY at February 23, 2025 05:08 PM (cPGH3)
114
Got a small sirloin defrosting, and I'm going to cook it on my brand new glass top range. And I'm going to cook it in my near century old cast iron pan. Who cares if it scratches. Nah, I'm not bitter.
Posted by: From about That Time at February 23, 2025 05:05 PM
I use cast iron skillets on my glass top stove all of the time without causing any scratches. All of my cast iron has been used so much there are no rough spots on the bottoms of them to cause scratches.
Posted by: From about That Time at February 23, 2025 05:05 PM
I use cast iron skillets on my glass top stove all of the time without causing any scratches. All of my cast iron has been used so much there are no rough spots on the bottoms of them to cause scratches.
Posted by: Mister Scott (Formerly GWS) at February 23, 2025 05:08 PM (e5NfL)
115
>> What idiot came up with glass top ranges, and who then decided this is pissa, let's drop coil element ranges.
Yeah, they suck. Scratch easily.
The Biden admin was actually trying to outlaw them and force people to induction cooktops, which are even worse.
Yeah, they suck. Scratch easily.
The Biden admin was actually trying to outlaw them and force people to induction cooktops, which are even worse.
Posted by: Disinterested FDA Director at February 23, 2025 05:08 PM (l3YAf)
116
Hey Nova Local!
Love that the rice fiasco was (somewhat) averted!
I came up with a frosting recipe that you might be interested in: My son asked for a vanilla cake with vanilla frosting that i could eat. I riffed on ermine frosting and made a cornstarch-sugar vanilla 'custard' and whipped that with country time plant butter, then mixed in powdered sugar until it was thick and fluffy. It is pretty good, and you can adjust flavorings to match your cake of choice: melt unsweetened chocolate with the corn starch mixture for chocolate; I made a pineapple version that was insanely good. If you try it, let me know what you think!
Love that the rice fiasco was (somewhat) averted!
I came up with a frosting recipe that you might be interested in: My son asked for a vanilla cake with vanilla frosting that i could eat. I riffed on ermine frosting and made a cornstarch-sugar vanilla 'custard' and whipped that with country time plant butter, then mixed in powdered sugar until it was thick and fluffy. It is pretty good, and you can adjust flavorings to match your cake of choice: melt unsweetened chocolate with the corn starch mixture for chocolate; I made a pineapple version that was insanely good. If you try it, let me know what you think!
Posted by: Moki at February 23, 2025 05:10 PM (wLjpr)
117
I recently bought an auxiliary cooktop for when we have company over. It is an induction type, and I must admit, it's impressive. There are some drawbacks (cookware incompatibilities and must be placed on a non-metal surface) but it does a great job and doesn't use a great deal of electricity. It comes with a meat thermometer and some other accessories.
Posted by: gourmand du jour at February 23, 2025 05:11 PM (c6hLR)
Posted by: nurse ratched at February 23, 2025 05:12 PM (8Daph)
119
Don’t rag on Cookie.
I dated a mess hall hottie in the .mil for a while and she explained they were not allowed to deviate from official recipe cards for the chow. I complained at the translucent mashed potatoes, ya know, why not add Milk and Butter?
Given the quality of the supplied or issued ingredients - they didn’t have any choice with that either. Cooking for hundreds every day, is a thankless job. I never complained too much about Army chow, they were really stepping up their game when I was in. They had to, it was as the saying goes, a “Quality of Life” issue.
I dated a mess hall hottie in the .mil for a while and she explained they were not allowed to deviate from official recipe cards for the chow. I complained at the translucent mashed potatoes, ya know, why not add Milk and Butter?
Given the quality of the supplied or issued ingredients - they didn’t have any choice with that either. Cooking for hundreds every day, is a thankless job. I never complained too much about Army chow, they were really stepping up their game when I was in. They had to, it was as the saying goes, a “Quality of Life” issue.
Posted by: Common Tater at February 23, 2025 05:13 PM (IPxF/)
120
I'm having wine for supper to celebrate how awesome my riders were today.
Posted by: Ben Had at February 23, 2025 05:13 PM (mB6WH)
121
I'll never have an electric range in my house.
Posted by: Archer
-----
City house with no gas hook up. You do what you gotta do.
Posted by: Archer
-----
City house with no gas hook up. You do what you gotta do.
Posted by: From about That Time at February 23, 2025 05:13 PM (n4GiU)
122
Non dairy ermine frosting:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 tsp salt
2 tsp vanilla
1/2 cup water
Whisk all the above in a small sauce over medium heat until sauce is translucent and thickened, about 10 minutes. Remove from heat and allow to cool. When cornstarch mixture is cooled, mix it with 1 stick margarine until combined, then add appx 3 cups powdered sugar, mixing with a hand or stand mixer until frosting is completely combined and fluffy. Makes slightly more than 3 cups of frosting, enough to generously frost a 9 inch layer cake.
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 tsp salt
2 tsp vanilla
1/2 cup water
Whisk all the above in a small sauce over medium heat until sauce is translucent and thickened, about 10 minutes. Remove from heat and allow to cool. When cornstarch mixture is cooled, mix it with 1 stick margarine until combined, then add appx 3 cups powdered sugar, mixing with a hand or stand mixer until frosting is completely combined and fluffy. Makes slightly more than 3 cups of frosting, enough to generously frost a 9 inch layer cake.
Posted by: Moki at February 23, 2025 05:14 PM (wLjpr)
123
We've been dissatisfied with a lot of produce from the grocery stores lately. Not just items out of season but most things. They don't last long and often seem bland compared to previous years. We plan to get most of our produce from the local farmers market this year because it worked so well last season.
I mention this because I'll be playing with lacto-fermented veggies and want to use the best produce. I grew up with pickled veggies my grandparents got from a Lebanese deli (sadly gone about 50 years ago) and I hope to recreate that taste.
I mention this because I'll be playing with lacto-fermented veggies and want to use the best produce. I grew up with pickled veggies my grandparents got from a Lebanese deli (sadly gone about 50 years ago) and I hope to recreate that taste.
Posted by: JTB at February 23, 2025 05:15 PM (yTvNw)
124
I use cast iron skillets on my glass top stove all of the time without causing any scratches. All of my cast iron has been used so much there are no rough spots on the bottoms of them to cause scratches.
Posted by: Mister Scott
====
Thanks, good to know. Was gonna do it anyway, hell, it's my stove.
Posted by: Mister Scott
====
Thanks, good to know. Was gonna do it anyway, hell, it's my stove.
Posted by: From about That Time at February 23, 2025 05:15 PM (n4GiU)
125
It is an induction type, and I must admit, it's impressive.
Posted by: gourmand du jour at February 23, 2025 05:11 PM (c6hLR)
I am tempted to get one, even though I need the extra capacity about once each year.
They do look like fun.
Posted by: gourmand du jour at February 23, 2025 05:11 PM (c6hLR)
I am tempted to get one, even though I need the extra capacity about once each year.
They do look like fun.
Posted by: CharlieBrown'sDildo at February 23, 2025 05:16 PM (mWSu4)
126
116 Hey Nova Local!
Love that the rice fiasco was (somewhat) averted!
I came up with a frosting recipe that you might be interested in: My son asked for a vanilla cake with vanilla frosting that i could eat. I riffed on ermine frosting and made a cornstarch-sugar vanilla 'custard' and whipped that with country time plant butter, then mixed in powdered sugar until it was thick and fluffy. It is pretty good, and you can adjust flavorings to match your cake of choice: melt unsweetened chocolate with the corn starch mixture for chocolate; I made a pineapple version that was insanely good. If you try it, let me know what you think!
Posted by: Moki at February 23, 2025 05:10 PM (wLjpr)
Hi Moki! I will try that sometime. Usually, I'm a cake lover, not so much an icing one (never have been - which is why I do a lot of cake mix cookies, and not just cakes), so I tend to either make a simple flavored glaze (like lemon/citrus) or use a premade vanilla or chocolate icing (that I can eat) and just doctor it (if I NEED frosting), but maybe I should expand more...
When eggs get cheaper
. I admit I almost made pie today b/c I could do it with no eggs...but I wanted chocolate chips...
Love that the rice fiasco was (somewhat) averted!
I came up with a frosting recipe that you might be interested in: My son asked for a vanilla cake with vanilla frosting that i could eat. I riffed on ermine frosting and made a cornstarch-sugar vanilla 'custard' and whipped that with country time plant butter, then mixed in powdered sugar until it was thick and fluffy. It is pretty good, and you can adjust flavorings to match your cake of choice: melt unsweetened chocolate with the corn starch mixture for chocolate; I made a pineapple version that was insanely good. If you try it, let me know what you think!
Posted by: Moki at February 23, 2025 05:10 PM (wLjpr)
Hi Moki! I will try that sometime. Usually, I'm a cake lover, not so much an icing one (never have been - which is why I do a lot of cake mix cookies, and not just cakes), so I tend to either make a simple flavored glaze (like lemon/citrus) or use a premade vanilla or chocolate icing (that I can eat) and just doctor it (if I NEED frosting), but maybe I should expand more...
When eggs get cheaper
. I admit I almost made pie today b/c I could do it with no eggs...but I wanted chocolate chips...Posted by: Nova Local at February 23, 2025 05:16 PM (exHjb)
127
Ahhhh...steak!
Don't forget the Heinz 57 sauce!
Don't forget the Heinz 57 sauce!
Posted by: Diogenes at February 23, 2025 05:16 PM (W/lyH)
128
Don’t rag on Cookie.
I dated a mess hall hottie in the .mil for a while and she explained they were not allowed to deviate from official recipe cards for the chow. I complained at the translucent mashed potatoes, ya know, why not add Milk and Butter?
Given the quality of the supplied or issued ingredients - they didn’t have any choice with that either. Cooking for hundreds every day, is a thankless job. I never complained too much about Army chow, they were really stepping up their game when I was in. They had to, it was as the saying goes, a “Quality of Life” issue.
Posted by: Common Tater at February 23, 2025 05:13 PM (IPxF/)
———
I spent time at West Point and ate in the mess. Not bad. I’ve had much worse that cost a lot more money.
I dated a mess hall hottie in the .mil for a while and she explained they were not allowed to deviate from official recipe cards for the chow. I complained at the translucent mashed potatoes, ya know, why not add Milk and Butter?
Given the quality of the supplied or issued ingredients - they didn’t have any choice with that either. Cooking for hundreds every day, is a thankless job. I never complained too much about Army chow, they were really stepping up their game when I was in. They had to, it was as the saying goes, a “Quality of Life” issue.
Posted by: Common Tater at February 23, 2025 05:13 PM (IPxF/)
———
I spent time at West Point and ate in the mess. Not bad. I’ve had much worse that cost a lot more money.
Posted by: Elric Blade at February 23, 2025 05:16 PM (SnEY6)
129
122 Non dairy ermine frosting:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 tsp salt
2 tsp vanilla
1/2 cup water
Whisk all the above in a small sauce over medium heat until sauce is translucent and thickened, about 10 minutes. Remove from heat and allow to cool. When cornstarch mixture is cooled, mix it with 1 stick margarine until combined, then add appx 3 cups powdered sugar, mixing with a hand or stand mixer until frosting is completely combined and fluffy. Makes slightly more than 3 cups of frosting, enough to generously frost a 9 inch layer cake.
Saved!
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 tsp salt
2 tsp vanilla
1/2 cup water
Whisk all the above in a small sauce over medium heat until sauce is translucent and thickened, about 10 minutes. Remove from heat and allow to cool. When cornstarch mixture is cooled, mix it with 1 stick margarine until combined, then add appx 3 cups powdered sugar, mixing with a hand or stand mixer until frosting is completely combined and fluffy. Makes slightly more than 3 cups of frosting, enough to generously frost a 9 inch layer cake.
Saved!
Posted by: Nova Local at February 23, 2025 05:16 PM (exHjb)
130
I mention this because I'll be playing with lacto-fermented veggies and want to use the best produce. I grew up with pickled veggies my grandparents got from a Lebanese deli (sadly gone about 50 years ago) and I hope to recreate that taste.
Posted by: JTB
No chance of a garden?
Posted by: JTB
No chance of a garden?
Posted by: MkY at February 23, 2025 05:16 PM (cPGH3)
131
Heinz 57--- burn the heretic
Oh, well.maybe if your eating horse meat. Diogenes.
Oh, well.maybe if your eating horse meat. Diogenes.
Posted by: Ben Had at February 23, 2025 05:18 PM (mB6WH)
132
I spent time at West Point and ate in the mess. Not bad. I’ve had much worse that cost a lot more money.
Posted by: Elric Blade
----
Of course, officers-to-be, not enlisted. Not surprised the food might be a bit better.
Posted by: Elric Blade
----
Of course, officers-to-be, not enlisted. Not surprised the food might be a bit better.
Posted by: From about That Time at February 23, 2025 05:19 PM (n4GiU)
133
I make pickled red onions about once a month. We use them in salads, and occasionally sandwiches.
Posted by: CharlieBrown'sDildo at February 23, 2025 04:47 PM
I like to pickle my own ginger slices. Great ingredient to have on hand.
Posted by: CharlieBrown'sDildo at February 23, 2025 04:47 PM
I like to pickle my own ginger slices. Great ingredient to have on hand.
Posted by: RedMindBlueState at February 23, 2025 05:19 PM (Wnv9h)
134
If you like pickled vegetables, get yourself some fresh kimchi. Delish. Sadly it often made with way too much heat, that completely overwhelms all other flavors and feeling like you blew a blowtorch.
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
That is because most kimchi is made for Koreans.
My wife is Korean. We have two gallons on the drainboard right now, bubbling. (I make saurkraut in the fall, she makes kimchi when we go to H-Mart)
Posted by: Elric Blade at February 23, 2025 04:59 PM (SnEY6)
That is because most kimchi is made for Koreans.
My wife is Korean. We have two gallons on the drainboard right now, bubbling. (I make saurkraut in the fall, she makes kimchi when we go to H-Mart)
Posted by: Kindltot at February 23, 2025 05:20 PM (D7oie)
135
The one I bought is called a nuwave.
About $100. It's got all kinds of timers, temperature settings, etc. Easy to use.
Gets hot FAST. Boils water quickly. Turns itself off.
I can understand the appeal.
If a magnet sticks to your cookware, you're good to go.
About $100. It's got all kinds of timers, temperature settings, etc. Easy to use.
Gets hot FAST. Boils water quickly. Turns itself off.
I can understand the appeal.
If a magnet sticks to your cookware, you're good to go.
Posted by: gourmand du jour at February 23, 2025 05:20 PM (c6hLR)
136
On a baking point, my health nut daughter asked if I wanted tofu cheesecake soon. I never loved regular cheesecake and I hated the one fake cheesecake my spouse bought me, so I haven't really wanted to give this a go. But, we are thinking of attempting one soon. I said to use tofu with a sesame seed butter or tahini or with ginger (or both) b/c you think sesame/soy/ginger all work...but I told her if she skimped on sweetener, I'd be out. Probably gonna use my coconut cream and milk products, although if I could find a recipe with eggs and the tofu she wants, that would be best. It's not something I want to freelance too much with her b/c I don't think starting with the dairy recipe and just subbing tofu is gonna work like tossing butter for oil or milk for fake milk does...
Posted by: Nova Local at February 23, 2025 05:20 PM (exHjb)
137
> I recently bought an auxiliary cooktop for when we have company over. It is an induction type, and I must admit, it's impressive.
----------
My wife has one of those. I've never used it. But we're going to try making some Cashew Chicken in a wok she bought to use with it.
We're = me.
----------
My wife has one of those. I've never used it. But we're going to try making some Cashew Chicken in a wok she bought to use with it.
We're = me.
Posted by: Martini Farmer at February 23, 2025 05:20 PM (Q4IgG)
138
Cucumber and radish kimchi is fantastic.
Posted by: nurse ratched at February 23, 2025 05:12 PM
*nods*
When I make kimchee, I always put in a lot of radish and cucumber.
Posted by: nurse ratched at February 23, 2025 05:12 PM
*nods*
When I make kimchee, I always put in a lot of radish and cucumber.
Posted by: RedMindBlueState at February 23, 2025 05:21 PM (Wnv9h)
139
121 ... "I'll never have an electric range in my house."
Agreed. One reason we never want to move (aside from packing tons and tons of books) is because we have natural gas for the stove, furnace and water heater. The gas range gives so much control compared to electric. Glass top ranges are the work of Satan.
Agreed. One reason we never want to move (aside from packing tons and tons of books) is because we have natural gas for the stove, furnace and water heater. The gas range gives so much control compared to electric. Glass top ranges are the work of Satan.
Posted by: JTB at February 23, 2025 05:21 PM (yTvNw)
140
RMBS, would you put leeks in augratin potatoes instead of onion?
Posted by: Ben Had at February 23, 2025 05:21 PM (mB6WH)
141
Heinz 57--- burn the heretic
Oh, well.maybe if your eating horse meat. Diogenes.
Posted by: Ben Had at February 23, 2025 05:18 PM (mB6WH)
Me 'ol man used it on everything. Took awhile to acquire the taste. But now I love it.
Oh, well.maybe if your eating horse meat. Diogenes.
Posted by: Ben Had at February 23, 2025 05:18 PM (mB6WH)
Me 'ol man used it on everything. Took awhile to acquire the taste. But now I love it.
Posted by: Diogenes at February 23, 2025 05:21 PM (W/lyH)
142
My wife is Korean.
Posted by: Kindltot at February 23, 2025 05:20 PM (D7oie)
And we love her. We hope we get to see you guys again at the next MoMe.
Posted by: Kindltot at February 23, 2025 05:20 PM (D7oie)
And we love her. We hope we get to see you guys again at the next MoMe.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 05:22 PM (i24o9)
143
I spent time at West Point and ate in the mess. Not bad. I’ve had much worse that cost a lot more money.
Posted by: Elric Blade
----
Of course, officers-to-be, not enlisted. Not surprised the food might be a bit better.
Posted by: From about That Time at February 23, 2025 05:19 PM (n4GiU)
——-
Ah, good point. But I kinda dated a girl who is stationed at Pendleton now. She has a LOT to complain about, but the food is down on the list.
Posted by: Elric Blade
----
Of course, officers-to-be, not enlisted. Not surprised the food might be a bit better.
Posted by: From about That Time at February 23, 2025 05:19 PM (n4GiU)
——-
Ah, good point. But I kinda dated a girl who is stationed at Pendleton now. She has a LOT to complain about, but the food is down on the list.
Posted by: Elric Blade at February 23, 2025 05:22 PM (SnEY6)
144
RMBS, would you put leeks in augratin potatoes instead of onion?
Posted by: Ben Had at February 23, 2025 05:21 PM
Oh, absolutely. You cannot go wrong with leek and potato in any form.
Posted by: Ben Had at February 23, 2025 05:21 PM
Oh, absolutely. You cannot go wrong with leek and potato in any form.
Posted by: RedMindBlueState at February 23, 2025 05:23 PM (Wnv9h)
145
RMBS, thank you.
Posted by: Ben Had at February 23, 2025 05:23 PM (mB6WH)
146
Totally OT, but watching the golf. Guy leading is from South Africa, hits it a ton, averaging like 325 yards. Nobody else close.
What is it with pudgy South Africans, his swing doesn't stand out or anything, just smooth and the ball goes forever. Reminds me of Ernie Ells, another pudgy South African.
What is it with pudgy South Africans, his swing doesn't stand out or anything, just smooth and the ball goes forever. Reminds me of Ernie Ells, another pudgy South African.
Posted by: From about That Time at February 23, 2025 05:24 PM (n4GiU)
147
> Totally OT, but watching the golf. Guy leading is from South Africa, hits it a ton, averaging like 325 yards. Nobody else close.
---------
Southern hemisphere, right?
Ball spins the the other way.
---------
Southern hemisphere, right?
Ball spins the the other way.
Posted by: Martini Farmer at February 23, 2025 05:27 PM (Q4IgG)
148
Had some delicious steak birria ( braised beef) tacos with onion and cilantro in corn tortillas and various sauces for lunch after church with a friend.
Posted by: FenelonSpoke at February 23, 2025 05:27 PM (odUyc)
149
If a magnet sticks to your cookware, you're good to go.
While this is true, moving from a stainless skillet compatible with induction to a carbon steel pan changed my induction hotplate to scary fast and scary hot.
I settled on searing sous vide steaks on it in my garage and use a propane torch on the sides and any missed crust areas while the steak is searing.
While this is true, moving from a stainless skillet compatible with induction to a carbon steel pan changed my induction hotplate to scary fast and scary hot.
I settled on searing sous vide steaks on it in my garage and use a propane torch on the sides and any missed crust areas while the steak is searing.
Posted by: biteme at February 23, 2025 05:28 PM (xWS9V)
150
RMBS, thank you.
Posted by: Ben Had at February 23, 2025 05:23 PM
No worries. I love leeks. One of the best vegetables known to man. I would probably sauté them before adding to the potatoes. Let me know how it works out.
Posted by: Ben Had at February 23, 2025 05:23 PM
No worries. I love leeks. One of the best vegetables known to man. I would probably sauté them before adding to the potatoes. Let me know how it works out.
Posted by: RedMindBlueState at February 23, 2025 05:29 PM (Wnv9h)
151
I am still working on a brotchen recipe (german buns), and I have started using Neapolitan type flour on suggestion from here.
The German I run them past for QC thinks I am close, but I need to work on the size now.
My wife likes them, and normally she doesn't like any breads.
The German I run them past for QC thinks I am close, but I need to work on the size now.
My wife likes them, and normally she doesn't like any breads.
Posted by: Kindltot at February 23, 2025 05:30 PM (D7oie)
152
RMBS, I was thinking of using gruyere and a little Swiss for the cheeses, Anything better?
Posted by: Ben Had at February 23, 2025 05:30 PM (mB6WH)
153
Good officers and NCOs always make sure their troops eat first. They will go without before making anyone else do without.
Actually had an officer pull rank on me once, waiting in line at a field shitter. RHIP, I guess, but I thought it was a genuine dick move
Actually had an officer pull rank on me once, waiting in line at a field shitter. RHIP, I guess, but I thought it was a genuine dick move
Posted by: Common Tater at February 23, 2025 05:31 PM (i31XB)
154
142 My wife is Korean.
Posted by: Kindltot at February 23, 2025 05:20 PM (D7oie)
And we love her. We hope we get to see you guys again at the next MoMe.
Posted by: Comrade Flounder, Disinformation Demon at February
She's fantastic, isn't she?!?
Posted by: Kindltot at February 23, 2025 05:20 PM (D7oie)
And we love her. We hope we get to see you guys again at the next MoMe.
Posted by: Comrade Flounder, Disinformation Demon at February
She's fantastic, isn't she?!?
Posted by: nurse ratched at February 23, 2025 05:31 PM (8o8AK)
155
I got a Pappy Van Winkle purchased for me a few years back at a fancy bar in Chicago.
Very nice, but what I noticed that both me and my friend took a long time appreciating it, which seemed to enhance the experience.
I got a Pappy Van Winkle purchased for me a few years back at a fancy bar in Chicago.
Very nice, but what I noticed that both me and my friend took a long time appreciating it, which seemed to enhance the experience.
Posted by: Auspex at February 23, 2025 05:31 PM (j4U/Z)
156
Niagara Falls.
Posted by: BeckoningChasm at February 23, 2025 05:32 PM (CHHv1)
157
Good officers and NCOs always make sure their troops eat first. They will go without before making anyone else do without.
Actually had an officer pull rank on me once, waiting in line at a field shitter. RHIP, I guess, but I thought it was a genuine dick move
Posted by: Common Tater at February 23, 2025 05:31 PM (i31XB)
——-
Alex Vindman?
Actually had an officer pull rank on me once, waiting in line at a field shitter. RHIP, I guess, but I thought it was a genuine dick move
Posted by: Common Tater at February 23, 2025 05:31 PM (i31XB)
——-
Alex Vindman?
Posted by: Elric Blade at February 23, 2025 05:33 PM (SnEY6)
158
RMBS, I was thinking of using gruyere and a little Swiss for the cheeses, Anything better?
Posted by: Ben Had at February 23, 2025 05:30 PM
I'm a fan of gruyere with a dusting of Parm on top of that.
Posted by: Ben Had at February 23, 2025 05:30 PM
I'm a fan of gruyere with a dusting of Parm on top of that.
Posted by: RedMindBlueState at February 23, 2025 05:34 PM (Wnv9h)
159
Sautéed leeks are lovely in quiche!
Posted by: nurse ratched at February 23, 2025 05:36 PM (Fvr4I)
160
Remodeling Chez tcn, and I need a new kitchen. I'm all in on the one in that video. Just needs a floor-to-ceiling pantry for all my canning and a place for the big freezer, and I'm done.
Why in hell don't we do things like that any more?
Why in hell don't we do things like that any more?
Posted by: tcn in AK at February 23, 2025 05:37 PM (K2hug)
161
nurse, I have never had them before so this will be a first
Posted by: Ben Had at February 23, 2025 05:38 PM (mB6WH)
162
Sautéed leeks are lovely in quiche!
Posted by: nurse ratched at February 23, 2025 05:36 PM
Yes. Yes, they are!
Posted by: nurse ratched at February 23, 2025 05:36 PM
Yes. Yes, they are!
Posted by: RedMindBlueState at February 23, 2025 05:38 PM (Wnv9h)
163
Actually had an officer pull rank on me once, waiting in line at a field shitter. RHIP, I guess, but I thought it was a genuine dick move
Posted by: Common Tater at February 23, 2025 05:31 PM (i31XB)
It might have saved you another awful problem shortly thereafter. Just sayin'. He could have pulled rank for you to have to clean up something rank.
Posted by: Common Tater at February 23, 2025 05:31 PM (i31XB)
It might have saved you another awful problem shortly thereafter. Just sayin'. He could have pulled rank for you to have to clean up something rank.
Posted by: tcn in AK at February 23, 2025 05:38 PM (K2hug)
164
Since today is battery recharge day, running the generator, the Crock Pot is doing duty as well.
Two chicken breasts, butter, salt, pepper, cayenne, garlic, onions, and a can of cream of mushroom. Little bit of Kikkoman. Kind of a weird combo of flavors but it seems to work.
Cup of Rice already cooked in a separate container, we’ll pair them together and see if that works. It’s what we got so that’s what we’re having. A can of Chipotle in Adobe adds some fire. I made that visiting an old buddy, and spooned it into some soft tortilla with sour cream, and it was fantastic.
One thing I miss about the Midwest is A&E sour cream. Privately held co. Everybody else’s sour cream is like soup. That ain’t right. They make real good Cottage Cheese as well.
Two chicken breasts, butter, salt, pepper, cayenne, garlic, onions, and a can of cream of mushroom. Little bit of Kikkoman. Kind of a weird combo of flavors but it seems to work.
Cup of Rice already cooked in a separate container, we’ll pair them together and see if that works. It’s what we got so that’s what we’re having. A can of Chipotle in Adobe adds some fire. I made that visiting an old buddy, and spooned it into some soft tortilla with sour cream, and it was fantastic.
One thing I miss about the Midwest is A&E sour cream. Privately held co. Everybody else’s sour cream is like soup. That ain’t right. They make real good Cottage Cheese as well.
Posted by: Common Tater at February 23, 2025 05:38 PM (joemM)
165
Douglas Macgregor
@DougAMacgregor
BREAKING: Listening devices reportedly found in White House Oval Office desk..
@DougAMacgregor
BREAKING: Listening devices reportedly found in White House Oval Office desk..
Posted by: IrishEi at February 23, 2025 05:39 PM (3ImbR)
166
If a magnet sticks to your cookware, you're good to go.
Posted by: gourmand du jour
After buying (and returning) a pan that didn't work on my induction unit I took a little magnet with me to the store.
If a magnet sticks to your cookware, you're good to go.
Posted by: gourmand du jour
After buying (and returning) a pan that didn't work on my induction unit I took a little magnet with me to the store.
Posted by: Bill and Ted at February 23, 2025 05:39 PM (63Dwl)
167
148 Had some delicious steak birria ( braised beef) tacos with onion and cilantro in corn tortillas and various sauces for lunch after church with a friend.
Posted by: FenelonSpoke at February 23, 2025 05:27 PM (odUyc)
I love birria tacos, especially the way a local place garnished them with radish slices! The way they fry them in the seasoned birria sauce is just ... yum!
A less-work variation is tacos dorados, which feature that tender crispyness that I love about birria tacos. I have par-cooked them and stored them in the freezer and then I fry them in shallow grease to reheat. Works pretty well!
Posted by: FenelonSpoke at February 23, 2025 05:27 PM (odUyc)
I love birria tacos, especially the way a local place garnished them with radish slices! The way they fry them in the seasoned birria sauce is just ... yum!
A less-work variation is tacos dorados, which feature that tender crispyness that I love about birria tacos. I have par-cooked them and stored them in the freezer and then I fry them in shallow grease to reheat. Works pretty well!
Posted by: Emmie at February 23, 2025 05:39 PM (Sf2cq)
168
I guess I was lucky during my time in the Navy'74 - '84. -- always had very good food.
Posted by: Archer at February 23, 2025 05:39 PM (IDphi)
169
Good officers and NCOs always make sure their troops eat first. They will go without before making anyone else do without.
=====
Now do Officer's Club vs Enlisted.
=====
Now do Officer's Club vs Enlisted.
Posted by: From about That Time at February 23, 2025 05:40 PM (n4GiU)
170
Why in hell don't we do things like that any more?
Posted by: tcn in AK at February 23, 2025 05:37 PM (K2hug)
Mom had a 15x20' kitchen, and we had a pantry the size of my current bathroom (called "the fruit room")
I miss that in my house.
I realized that no one knew what a fruit room was recently, and I had to go figure out why. It turns out that it is an English term, and I suspect it was from my Mom, who's first husband's step-father was English, and she lived with them when she was first married.
Posted by: tcn in AK at February 23, 2025 05:37 PM (K2hug)
Mom had a 15x20' kitchen, and we had a pantry the size of my current bathroom (called "the fruit room")
I miss that in my house.
I realized that no one knew what a fruit room was recently, and I had to go figure out why. It turns out that it is an English term, and I suspect it was from my Mom, who's first husband's step-father was English, and she lived with them when she was first married.
Posted by: Kindltot at February 23, 2025 05:41 PM (D7oie)
171
Once in a while I eat at the DFAC on JBER. Food is great, really, with lots of options and sides, and it changes daily. But I also see soldiers and airmen eating at the PX, at Subway and other fast food joints. I haven't been to the one on the army side yet. Too far to drive for lazy me.
Posted by: tcn in AK at February 23, 2025 05:42 PM (K2hug)
172
However, TCN, you are from Wanigan country, and I have wanted one of those, too. Or at least a mud-room.
Posted by: Kindltot at February 23, 2025 05:43 PM (D7oie)
173
Pantrys and root cellars
Posted by: Ben Had at February 23, 2025 05:43 PM (mB6WH)
174
Posted by: Emmie at February 23, 2025
I have had radish on other tacos before and I liked that very much. This was out, but par cooking them and freezing them at home sounds like a good plan as well!
I have had radish on other tacos before and I liked that very much. This was out, but par cooking them and freezing them at home sounds like a good plan as well!
Posted by: FenelonSpoke at February 23, 2025 05:44 PM (odUyc)
175
Norman Bates kept his mother in the fruit cellar.
Posted by: Bertram Cabot, Jr. at February 23, 2025 05:44 PM (63Dwl)
176
I have a chicken versus egg question.
If this bird flu is a problem among commercial laying hens and therefore they need to be destroyed and egg prices are through the roof, what about commercial chickens raised for meat? Haven't heard a word about them, and chicken prices are still the same.
I think the egg crisis is being manufactured by Big Egg.
If this bird flu is a problem among commercial laying hens and therefore they need to be destroyed and egg prices are through the roof, what about commercial chickens raised for meat? Haven't heard a word about them, and chicken prices are still the same.
I think the egg crisis is being manufactured by Big Egg.
Posted by: bluebell at February 23, 2025 05:44 PM (79pEw)
177
Ben Had, here's a nice salmon recipe with poached leeks. I do this from time to time.
https://tinyurl.com/2w8cd6ay
https://tinyurl.com/2w8cd6ay
Posted by: RedMindBlueState at February 23, 2025 05:44 PM (Wnv9h)
178
Let us not forget to acknowledge our very own AoSHQ cookbook editor experts bluebell and Weasel.
Of course, they are polyexperts, with world-class expertise in several other fields.
Of course, they are polyexperts, with world-class expertise in several other fields.
Posted by: Duncanthrax at February 23, 2025 05:45 PM (a3Q+t)
179
I ate in the wardroom but stayed away from the captain --- always going on about strawberries and clicking those damn ball bearings.
Posted by: Archer at February 23, 2025 05:45 PM (IDphi)
180
Give bluebell the gold star for asking the right question
Posted by: Ben Had at February 23, 2025 05:46 PM (mB6WH)
181
My goodness, it is POURING out here on the beach.
Glad I'm inside watching it out the windows. Visibility is down to about 50 yards.
Glad I'm inside watching it out the windows. Visibility is down to about 50 yards.
Posted by: nurse ratched at February 23, 2025 05:46 PM (GtiC3)
182
I’d read DJT had got rid of the Resolute Desk in favor of something else, some other historical piece.
And I wondered about bugs, or surveillance. Can imagine that is very, very difficult to get around these days. Not impossible but pretty close.
Look up Theramin sometime, if you are bored. He invented the musical device of the same name, but he also designed and constructed a Soviet spy device, concealed in US heraldic coat of arms or whatever - the eagle - presented as a gift to the Americsn embassy in Moscow. It was only discovered by accident, after Brit intelligence operatives overheard conversations on a radio frequency harmonic. It was a completely passive device, and still not quite fully understood
And I wondered about bugs, or surveillance. Can imagine that is very, very difficult to get around these days. Not impossible but pretty close.
Look up Theramin sometime, if you are bored. He invented the musical device of the same name, but he also designed and constructed a Soviet spy device, concealed in US heraldic coat of arms or whatever - the eagle - presented as a gift to the Americsn embassy in Moscow. It was only discovered by accident, after Brit intelligence operatives overheard conversations on a radio frequency harmonic. It was a completely passive device, and still not quite fully understood
Posted by: Common Tater at February 23, 2025 05:47 PM (joemM)
Posted by: Cory Booker at February 23, 2025 05:47 PM (l3YAf)
184
>> "the fruit room"
*perks up*
Posted by: Cory Booker at February 23, 2025 05:47 PM
Hello, sailor!
*perks up*
Posted by: Cory Booker at February 23, 2025 05:47 PM
Hello, sailor!
Posted by: Lindsey Graham at February 23, 2025 05:48 PM (Wnv9h)
185
Nova Local: is your daughter using silken tofu? That can work fairly well in cheesecake recipes, although it still requires a thickener like arrowroot or cornstarch. I had one years ago that was okay, but I've developed a soy allergy (I now stop breathing if I eat something with soy in it. Joy.) so it's not something we use anymore.
Posted by: Moki at February 23, 2025 05:48 PM (wLjpr)
186
175 Norman Bates kept his mother in the fruit cellar.
Posted by: Bertram Cabot, Jr. at February 23, 2025 05:44 PM (63Dwl)
My mom's already planted, but who am I to complain if it turns out to be a good place to hide a body.
Posted by: Bertram Cabot, Jr. at February 23, 2025 05:44 PM (63Dwl)
My mom's already planted, but who am I to complain if it turns out to be a good place to hide a body.
Posted by: tcn in AK at February 23, 2025 05:49 PM (K2hug)
187
If you don't have time to sous vide it, you might want to try the easy bake oven method.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:07 PM
Perhaps if incandescent light bulbs return under President Trump, the Easy Bake Oven will experience a renaissance.
Posted by: Comrade Flounder, Disinformation Demon at February 23, 2025 04:07 PM
Perhaps if incandescent light bulbs return under President Trump, the Easy Bake Oven will experience a renaissance.
Posted by: Duncanthrax at February 23, 2025 05:49 PM (a3Q+t)
188
Maybe meat chickens get killed off fast and egg chickens get to lounge around and make eggs.
Just a thought
Just a thought
Posted by: Skip at February 23, 2025 05:49 PM (fwDg9)
189
176 I have a chicken versus egg question.
If this bird flu is a problem among commercial laying hens and therefore they need to be destroyed and egg prices are through the roof, what about commercial chickens raised for meat? Haven't heard a word about them, and chicken prices are still the same.
I think the egg crisis is being manufactured by Big Egg.
Posted by: bluebell at February 23, 2025 05:44 PM (79pEw)
My daughter says meat-raised chickens can be made in 4 weeks from egg to death, but egg-laying hens take longer to raise and then lay eggs...not sure she's right, but she says she is...
If this bird flu is a problem among commercial laying hens and therefore they need to be destroyed and egg prices are through the roof, what about commercial chickens raised for meat? Haven't heard a word about them, and chicken prices are still the same.
I think the egg crisis is being manufactured by Big Egg.
Posted by: bluebell at February 23, 2025 05:44 PM (79pEw)
My daughter says meat-raised chickens can be made in 4 weeks from egg to death, but egg-laying hens take longer to raise and then lay eggs...not sure she's right, but she says she is...
Posted by: Nova Local at February 23, 2025 05:49 PM (exHjb)
190
I use cast iron skillets on my glass top stove all of the time without causing any scratches. All of my cast iron has been used so much there are no rough spots on the bottoms of them to cause scratches.
Posted by: Mister Scott
====
Thanks, good to know. Was gonna do it anyway, hell, it's my stove.
Posted by: From about That Time at February 23, 2025 05:15 PM
NP. I even use a pressure canner on my glass top stove without scratching the surface. The book that came with the stove said it is rated to hold a canner up to 30 pounds. The key I have discovered with glass top stoves is to not drag the skillet, pot, canner etc. over the surface. I pick them up to turn them and I have not had any issues since the first one that I scratched all up and pretty much ruined.
Posted by: Mister Scott
====
Thanks, good to know. Was gonna do it anyway, hell, it's my stove.
Posted by: From about That Time at February 23, 2025 05:15 PM
NP. I even use a pressure canner on my glass top stove without scratching the surface. The book that came with the stove said it is rated to hold a canner up to 30 pounds. The key I have discovered with glass top stoves is to not drag the skillet, pot, canner etc. over the surface. I pick them up to turn them and I have not had any issues since the first one that I scratched all up and pretty much ruined.
Posted by: Mister Scott (Formerly GWS) at February 23, 2025 05:49 PM (e5NfL)
191
RMBS, Thank you. I will definitely give that a try. I am still forever indebted to you for the lamb and rosemary ribs.
Posted by: Ben Had at February 23, 2025 05:49 PM (mB6WH)
192
read DJT had got rid of the Resolute Desk in favor of something else, some other historical piece.
Musk's kid wiped a booger on it and it got sent out for decontamination.
Musk's kid wiped a booger on it and it got sent out for decontamination.
Posted by: Archer at February 23, 2025 05:50 PM (IDphi)
193
Somebody posted this video on the egg situation in Mexico earlier in the week.
https://tinyurl.com/4dka26ae
https://tinyurl.com/4dka26ae
Posted by: From about That Time at February 23, 2025 05:50 PM (n4GiU)
194
I think the egg crisis is being manufactured by Big Egg.
Posted by: bluebell at February 23, 2025 05:44 PM (79pEw)
I don't understand culling the whole flock. Birds get sick, some of em die, then they go on. And it isn't like these chickens are flying from farm to farm spreading infection.
Posted by: bluebell at February 23, 2025 05:44 PM (79pEw)
I don't understand culling the whole flock. Birds get sick, some of em die, then they go on. And it isn't like these chickens are flying from farm to farm spreading infection.
Posted by: tcn in AK at February 23, 2025 05:51 PM (K2hug)
195
185 Nova Local: is your daughter using silken tofu? That can work fairly well in cheesecake recipes, although it still requires a thickener like arrowroot or cornstarch. I had one years ago that was okay, but I've developed a soy allergy (I now stop breathing if I eat something with soy in it. Joy.) so it's not something we use anymore.
Posted by: Moki at February 23, 2025 05:48 PM (wLjpr)
We hadn't decided yet (she asked yesterday if I wanted one b/c the spouse brought home the cheesecake from my belated-Christmas murder mystery event Friday night, when the restaurant just gave me plain strawberries - they did great with dinner, though...I'd assume silken tofu, but I'm not sure if she's thinking cold non-baked (so the coconut cream would thicken it) or baked (which I think will be hard!)...
Posted by: Moki at February 23, 2025 05:48 PM (wLjpr)
We hadn't decided yet (she asked yesterday if I wanted one b/c the spouse brought home the cheesecake from my belated-Christmas murder mystery event Friday night, when the restaurant just gave me plain strawberries - they did great with dinner, though
...I'd assume silken tofu, but I'm not sure if she's thinking cold non-baked (so the coconut cream would thicken it) or baked (which I think will be hard!)...Posted by: Nova Local at February 23, 2025 05:51 PM (exHjb)
196
My daughter says meat-raised chickens can be made in 4 weeks from egg to death, but egg-laying hens take longer to raise and then lay eggs...not sure she's right, but she says she is...
Posted by: Nova Local at February 23, 2025 05:49 PM
So far in our flock experience, it's 5 to 7 months for reliable egg production to happen.
Posted by: Nova Local at February 23, 2025 05:49 PM
So far in our flock experience, it's 5 to 7 months for reliable egg production to happen.
Posted by: Duncanthrax at February 23, 2025 05:51 PM (a3Q+t)
197
I’d read DJT had got rid of the Resolute Desk in favor of something else, some other historical piece.
...
Posted by: Common Tater at February 23, 2025 05:47 PM (joemM)
He should go for a classic look - a Shaker table with a maple butcher block top. Just like families used to eat meals at.
...
Posted by: Common Tater at February 23, 2025 05:47 PM (joemM)
He should go for a classic look - a Shaker table with a maple butcher block top. Just like families used to eat meals at.
Posted by: Hour of the Wolf at February 23, 2025 05:52 PM (VNX3d)
198
Humpty Dumpty named egg czar
Posted by: Archer at February 23, 2025 05:52 PM (IDphi)
199
Perhaps if incandescent light bulbs return under President Trump, the Easy Bake Oven will experience a renaissance.
Posted by: Duncanthrax at February 23, 2025 05:49 PM (a3Q+t)
I used to heat the dog houses with them, mounted under a tin can poked up through the floor boards.
Posted by: Duncanthrax at February 23, 2025 05:49 PM (a3Q+t)
I used to heat the dog houses with them, mounted under a tin can poked up through the floor boards.
Posted by: tcn in AK at February 23, 2025 05:53 PM (K2hug)
200
The fact that you have government dipshits making policy that have never been closer to a chicken than KFC is the problem.
Posted by: Ben Had at February 23, 2025 05:53 PM (mB6WH)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 23, 2025 05:55 PM (PdEg9)
202
RMBS, Thank you. I will definitely give that a try. I am still forever indebted to you for the lamb and rosemary ribs.
Posted by: Ben Had at February 23, 2025 05:49 PM
For a reverse engineered recipe, that one turned out pretty darned good, if I do say so meself.
Posted by: Ben Had at February 23, 2025 05:49 PM
For a reverse engineered recipe, that one turned out pretty darned good, if I do say so meself.Posted by: RedMindBlueState at February 23, 2025 05:55 PM (Wnv9h)
203
Big GREEN Egg!
Posted by: Bertram Cabot, Jr. at February 23, 2025 05:56 PM (63Dwl)
204
Didn't Clinton diddle Lewinsky on the resolute desk?
Damn I just made myself lose my appetite on the food thread.
Damn I just made myself lose my appetite on the food thread.
Posted by: Sebastian Melmoth at February 23, 2025 05:56 PM (VofaG)
205
Name Helena Handbasket the chicken and egg Czar and this all goes away.
Posted by: Ben Had at February 23, 2025 05:56 PM (mB6WH)
206
We had swine farms and chicken farms in the area I grew up in, it was a toss up which was more aromatic.
Posted by: Archer at February 23, 2025 05:57 PM (IDphi)
207
Humpty Dumpty named egg czar
Posted by: Archer at February 23, 2025 05:52 PM
I see no way this can possibly go wrong.
Posted by: Archer at February 23, 2025 05:52 PM
I see no way this can possibly go wrong.
Posted by: RedMindBlueState at February 23, 2025 05:57 PM (Wnv9h)
208
The fact that you have government dipshits making policy that have never been closer to a chicken than KFC is the problem.
Posted by: Ben Had at February 23, 2025 05:53 PM (mB6WH)
That used to be a close connection, but is it anymore? The last time it didn't seem like good chicken.
Posted by: Ben Had at February 23, 2025 05:53 PM (mB6WH)
That used to be a close connection, but is it anymore? The last time it didn't seem like good chicken.
Posted by: Hour of the Wolf at February 23, 2025 05:58 PM (VNX3d)
209
PS - So, my daughter did coin a new term for me - middle aged skinny. I was looking at my wedding photo with her and mentioning I was skinny then (like she is now) and then I had kids, so I'm not skinny anymore. And she pipes up and says
no mom, you are still middled aged skinny. Not sure if this is a thing, but apparently, there is skinny (which is actual skinny) and regular weight (which if you're old enough is apparently skinny)...things I learn as I age.
no mom, you are still middled aged skinny. Not sure if this is a thing, but apparently, there is skinny (which is actual skinny) and regular weight (which if you're old enough is apparently skinny)...things I learn as I age.
Posted by: Nova Local at February 23, 2025 05:58 PM (exHjb)
210
I'm surprised they aren't claiming free range chickens less susceptible to the bird flu.
Posted by: Sebastian Melmoth at February 23, 2025 06:00 PM (VofaG)
211
That 1949 kitchen design seems to have influenced kitchen design for a long time.
Posted by: javems at February 23, 2025 06:01 PM (8I4hW)
212
Molson Coors will be discontinuing a number of its economy brands including Hamm’s Special Light, Henry Weinhard’s Private Reserve, Icehouse Edge, Keylightful, Keystone Ice, Magnum, Mickey’s Ice, Miller High Life Light, Milwaukee’s Best Premium, Olde English HG 800, and Steele Reserve 211.
Molson Coors will be discontinuing a number of its economy brands including Hamm’s Special Light, Henry Weinhard’s Private Reserve, Icehouse Edge, Keylightful, Keystone Ice, Magnum, Mickey’s Ice, Miller High Life Light, Milwaukee’s Best Premium, Olde English HG 800, and Steele Reserve 211.
Posted by: Bertram Cabot, Jr. at February 23, 2025 06:01 PM (63Dwl)
213
Posted by: Nova Local at February 23, 2025 05:58 PM (exHjb)
I think that's always been known when your over 29 as 'not fat'
I think that's always been known when your over 29 as 'not fat'
Posted by: Sebastian Melmoth at February 23, 2025 06:01 PM (VofaG)
214
I would love to have a kitchen with a house built around it.
Posted by: Ben Had at February 23, 2025 06:02 PM (mB6WH)
215
Gotta step away for a bit - gonna try to drop in before this ends to catch up!
Posted by: Nova Local at February 23, 2025 06:03 PM (exHjb)
216
I would love to have a kitchen with a house built around it.
Posted by: Ben Had at February 23, 2025 06:02 PM (mB6WH)
Just saw a This Old House series where the basically did that. Obviously it was an old house but the renovation concentrated a lot on making a big chef's kitchen.
Posted by: Ben Had at February 23, 2025 06:02 PM (mB6WH)
Just saw a This Old House series where the basically did that. Obviously it was an old house but the renovation concentrated a lot on making a big chef's kitchen.
Posted by: Sebastian Melmoth at February 23, 2025 06:04 PM (VofaG)
217
Huge kitchen islands consummate with an open floor plan seem to be the thing this last decade and continuing.
Posted by: Sebastian Melmoth at February 23, 2025 06:07 PM (VofaG)
218
Henry Weinhard’s Private Reserve
Posted by: Bertram Cabot, Jr. at February 23, 2025 06:01 PM (63Dwl)
That used to be a good beer before Coors bought it.
Posted by: Bertram Cabot, Jr. at February 23, 2025 06:01 PM (63Dwl)
That used to be a good beer before Coors bought it.
Posted by: CharlieBrown'sDildo at February 23, 2025 06:07 PM (mWSu4)
219
There is a video on the ( HMS?) Resolution and the desks made from the ship.
I had no idea about it
I had no idea about it
Posted by: Skip at February 23, 2025 06:07 PM (fwDg9)
220
Long War Journal.
The US military killed a senior member of Al Qaeda’s branch in Syria in an airstrike in the northwestern part of the country on February 21. The strike against Hurras al Din (HAD) is the third since the Trump administration took office in January.
US Central Command (CENTCOM) announced that it killed Wasim Tahsin Bayraqdar, who it identified as “a senior leadership facilitator.”
The US military killed a senior member of Al Qaeda’s branch in Syria in an airstrike in the northwestern part of the country on February 21. The strike against Hurras al Din (HAD) is the third since the Trump administration took office in January.
US Central Command (CENTCOM) announced that it killed Wasim Tahsin Bayraqdar, who it identified as “a senior leadership facilitator.”
Posted by: 13times at February 23, 2025 06:08 PM (3INIB)
221
You people and your fancy indoor kitchens!
Posted by: Weasel at February 23, 2025 06:08 PM (iu4Pw)
222
I want a harden bunker with fighting positions with a house built around it.
Posted by: Archer at February 23, 2025 06:10 PM (IDphi)
Posted by: Sebastian Melmoth at February 23, 2025 06:10 PM (VofaG)
224
Once upon a time kitchens were outside of the main residence. That way if a fire broke out it wouldn't burn down the whole house.
Posted by: gourmand du jour at February 23, 2025 06:11 PM (c6hLR)
225
Looking around a Google map discovered there is a Total Wine store maybe not a mile away from my Delaware job. But would have to leave early to go there before, or next Saturday go after
Posted by: Skip at February 23, 2025 06:11 PM (fwDg9)
226
You people and your fancy indoor kitchens!
Posted by: Weasel at February 23, 2025 06:08 PM
To be fair, spacious countertops are ideal for tractor batteries and parts that need degreasing.
Posted by: Weasel at February 23, 2025 06:08 PM
To be fair, spacious countertops are ideal for tractor batteries and parts that need degreasing.
Posted by: Duncanthrax at February 23, 2025 06:11 PM (a3Q+t)
227
want a harden bunker with fighting positions with a house built around it.
Posted by: Archer at February 23, 2025 06:10 PM (IDphi)
Should have bought a missile silo in SD . They couldn't all be in Kansa right?
Posted by: Archer at February 23, 2025 06:10 PM (IDphi)
Should have bought a missile silo in SD . They couldn't all be in Kansa right?
Posted by: Sebastian Melmoth at February 23, 2025 06:11 PM (VofaG)
228
Weasel, love ya but you could heat most of your meals on your car radiator
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
229
130 ... "No chance of a garden?"
Hi Mky,
Not this year. We don't move (or dig or shovel) so well these days. We are looking at raised beds and similar for future seasons. But we might just go with herbs and greens in planters and use the farmers market for the bulkier stuff.
Hi Mky,
Not this year. We don't move (or dig or shovel) so well these days. We are looking at raised beds and similar for future seasons. But we might just go with herbs and greens in planters and use the farmers market for the bulkier stuff.
Posted by: JTB at February 23, 2025 06:13 PM (yTvNw)
230
I adhere to the Weasel philosophy .
Just discovered HEB sell microwaveable pot roast that is as good as I have ever eaten. Takes 4minutes.
Just discovered HEB sell microwaveable pot roast that is as good as I have ever eaten. Takes 4minutes.
Posted by: Sebastian Melmoth at February 23, 2025 06:14 PM (VofaG)
231
Weasel, love ya but you could heat most of your meals on your car radiator
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
Ben Had, are you saying that Weasel belongs to the Red Green school of cooking?
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
Ben Had, are you saying that Weasel belongs to the Red Green school of cooking?
Posted by: Hour of the Wolf at February 23, 2025 06:14 PM (VNX3d)
232
Having a glass of cognac
Posted by: Skip at February 23, 2025 06:15 PM (fwDg9)
233
Not this year. We don't move (or dig or shovel) so well these days. We are looking at raised beds and similar for future seasons. But we might just go with herbs and greens in planters and use the farmers market for the bulkier stuff.
Posted by: JTB at February 23, 2025 06:13 PM (yTvNw)
I'm using grow bags this year. I tried a few last year with tomatoes and jalapenos, and they worked really well. The yard for our house was a little bit of soil dumped over detritus from the development, so there is no way to plant in ground. After Mr Moki's hip surgery, we aren't up to giant beds, so this is a nice alternative!
Posted by: JTB at February 23, 2025 06:13 PM (yTvNw)
I'm using grow bags this year. I tried a few last year with tomatoes and jalapenos, and they worked really well. The yard for our house was a little bit of soil dumped over detritus from the development, so there is no way to plant in ground. After Mr Moki's hip surgery, we aren't up to giant beds, so this is a nice alternative!
Posted by: Moki at February 23, 2025 06:15 PM (wLjpr)
234
JTB I buy empty cow vitamin tubs for planters. They work great. Check a feed store in your area.
Posted by: Ben Had at February 23, 2025 06:15 PM (mB6WH)
235
Just made some rice pudding with leftover cooked rice.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:16 PM (6K6Eu)
236
228 Weasel, love ya but you could heat most of your meals on your car radiator
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Weasel at February 23, 2025 06:16 PM (iu4Pw)
237
Should have bought a missile silo in SD . They couldn't all be in Kansa right?
Posted by: Sebastian Melmoth at February 23, 2025 06:11 PM (VofaG)
I'm in South Dakota and there are some deactivated silos just south from my house. Several have been converted into abodes.
Posted by: Sebastian Melmoth at February 23, 2025 06:11 PM (VofaG)
I'm in South Dakota and there are some deactivated silos just south from my house. Several have been converted into abodes.
Posted by: Archer at February 23, 2025 06:17 PM (IDphi)
238
You can have my Spaghetti-Os. Even as a kid, I though the sauce was too sweet.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:17 PM (6K6Eu)
Posted by: Diogenes at February 23, 2025 06:18 PM (W/lyH)
240
Having a glass of cognac
Posted by: Skip at February 23, 2025 06:15 PM (fwDg9)
I'm imagining you sitting in a high back chair , smoking a fine cigar and wearing one of your hats you made.
Posted by: Skip at February 23, 2025 06:15 PM (fwDg9)
I'm imagining you sitting in a high back chair , smoking a fine cigar and wearing one of your hats you made.
Posted by: Sebastian Melmoth at February 23, 2025 06:18 PM (VofaG)
241
218 Henry Weinhard’s Private Reserve
Posted by: Bertram Cabot, Jr. at February 23, 2025 06:01 PM (63Dwl)
That used to be a good beer before Coors bought it.
Posted by: CharlieBrown'sDildo at February
I drank a fair amount of Henry's in the early
90s.
Posted by: Bertram Cabot, Jr. at February 23, 2025 06:01 PM (63Dwl)
That used to be a good beer before Coors bought it.
Posted by: CharlieBrown'sDildo at February
I drank a fair amount of Henry's in the early
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
242
And Sierra Nevada Pale.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
243
Weasel, love ya but you could heat most of your meals on your car radiator
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Weasel at February 23, 2025 06:16 PM
I have a cookbook entitled "Manifold Destiny", that is all about prepping food (generally in aluminum foil), putting on your car's manifold, and eating it 4 to 5 hours later.
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Weasel at February 23, 2025 06:16 PM
I have a cookbook entitled "Manifold Destiny", that is all about prepping food (generally in aluminum foil), putting on your car's manifold, and eating it 4 to 5 hours later.
Posted by: Duncanthrax at February 23, 2025 06:19 PM (a3Q+t)
244
Posted by: Archer at February 23, 2025 06:17 PM (IDphi)
That's your hardened bunker right there.
That's your hardened bunker right there.
Posted by: Sebastian Melmoth at February 23, 2025 06:19 PM (VofaG)
245
I drank a fair amount of Henry's in the early
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
-----------
They made a hazelnut stout that was pretty good. Only problem with it was I would get a headache afterward.
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
-----------
They made a hazelnut stout that was pretty good. Only problem with it was I would get a headache afterward.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:19 PM (6K6Eu)
246
My family had some pretty lean times but I swear I never had to eat sphaghettiO 's
Posted by: Ben Had at February 23, 2025 06:19 PM (mB6WH)
247
Capt Obvious send me your address, will be right over
Posted by: Skip at February 23, 2025 06:20 PM (fwDg9)
248
Capt Obvious send me your address, will be right over
Posted by: Skip at February 23, 2025 06:20 PM (fwDg9)
----------
I think that in the three days it will take you to get here, I'll have finished it.
Posted by: Skip at February 23, 2025 06:20 PM (fwDg9)
----------
I think that in the three days it will take you to get here, I'll have finished it.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:21 PM (6K6Eu)
249
> I have a cookbook entitled "Manifold Destiny", that is all about prepping food (generally in aluminum foil), putting on your car's manifold, and eating it 4 to 5 hours later.
Posted by: Duncanthrax at February 23, 2025 06:19 PM (a3Q+t)
If I remember right, at one time you could buy specialized racks for that, so as not to have to worry about your dinner falling off in West Bumfuck, New York.
Posted by: Duncanthrax at February 23, 2025 06:19 PM (a3Q+t)
If I remember right, at one time you could buy specialized racks for that, so as not to have to worry about your dinner falling off in West Bumfuck, New York.
Posted by: Rodrigo Borgia at February 23, 2025 06:21 PM (W5ArC)
250
And $1 schooners of Ballard Bitter at Ivars Salmon House on North Lake Union. One dollar schooners and free appetizers M-F and I lived a block and a half away. Wednesday was taco night.
Let the good times roll.
Great view of the city across the water, too.
Let the good times roll.
Great view of the city across the water, too.
Posted by: nurse ratched at February 23, 2025 06:21 PM (WSQTx)
251
* elbows Skip out of the way for the rice pudding*
Posted by: Ben Had at February 23, 2025 06:21 PM (mB6WH)
252
I used to throw a fan of franks and beans in the back of dump truck full of hot asphalt that we were shoveling out filling cracks in a highway they were going to repave. By the time we emptied the truck my can of franks and beans was cooked to perfection 😀
Posted by: Sebastian Melmoth at February 23, 2025 06:22 PM (VofaG)
253
Weasel, love ya but you could heat most of your meals on your car radiator
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Weasel at February 23, 2025 06:16 PM
I have a cookbook entitled "Manifold Destiny", that is all about prepping food (generally in aluminum foil), putting on your car's manifold, and eating it 4 to 5 hours later.
Posted by: Duncanthrax at February 23, 2025 06:19 PM (a3Q+t)
***
Turkey and/or chicken (even the Army couldn't figure out which) on the exhaust manifold of a 1/4 ton jeep at idle will heat up nicely in 15 minutes.
Posted by: Ben Had at February 23, 2025 06:12 PM (mB6WH)
------
A couple cans of spaghettios on the tractor engine wouldn't be a bad idea!
Posted by: Weasel at February 23, 2025 06:16 PM
I have a cookbook entitled "Manifold Destiny", that is all about prepping food (generally in aluminum foil), putting on your car's manifold, and eating it 4 to 5 hours later.
Posted by: Duncanthrax at February 23, 2025 06:19 PM (a3Q+t)
***
Turkey and/or chicken (even the Army couldn't figure out which) on the exhaust manifold of a 1/4 ton jeep at idle will heat up nicely in 15 minutes.
Posted by: Diogenes at February 23, 2025 06:23 PM (W/lyH)
254
> 192 read DJT had got rid of the Resolute Desk in favor of something else, some other historical piece.
Musk's kid wiped a booger on it and it got sent out for decontamination.
Posted by: Archer at February 23, 2025 05:50 PM (IDphi)
Still smelled like Obama's feet.
Musk's kid wiped a booger on it and it got sent out for decontamination.
Posted by: Archer at February 23, 2025 05:50 PM (IDphi)
Still smelled like Obama's feet.
Posted by: Rodrigo Borgia at February 23, 2025 06:23 PM (W5ArC)
255
I used to throw a fan of franks and beans in the back of dump truck full of hot asphalt that we were shoveling out filling cracks in a highway they were going to repave. By the time we emptied the truck my can of franks and beans was cooked to perfection 😀
Posted by: Sebastian Melmoth at February 23, 2025 06:22 PM (VofaG)
--------------
I saw a video of someone who put a can of Dinty Moore stew on an active lava flow to see what would happen. It blew up in about 8 seconds.
Posted by: Sebastian Melmoth at February 23, 2025 06:22 PM (VofaG)
--------------
I saw a video of someone who put a can of Dinty Moore stew on an active lava flow to see what would happen. It blew up in about 8 seconds.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:24 PM (6K6Eu)
256
The Brits used to have a spigot connected to the radiators of their tanks so they could brew tea.
Because of course they did.
Because of course they did.
Posted by: Rodrigo Borgia at February 23, 2025 06:24 PM (W5ArC)
257
I saw a video of someone who put a can of Dinty Moore stew on an active lava flow to see what would happen. It blew up in about 8 seconds.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:24 PM (6K6Eu)
Yeah that's about 1500 degrees at least.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:24 PM (6K6Eu)
Yeah that's about 1500 degrees at least.
Posted by: Sebastian Melmoth at February 23, 2025 06:25 PM (VofaG)
258
When I was a kid, my grandmother for the family Sunday dinners often made a massive bowl of rice pudding. It would be a dozen if not more there every week
Posted by: Skip at February 23, 2025 06:26 PM (fwDg9)
259
> 224 Once upon a time kitchens were outside of the main residence. That way if a fire broke out it wouldn't burn down the whole house.
Posted by: gourmand du jour at February 23, 2025 06:11 PM (c6hLR)
Also way cooler in the summer. I think some traditional farmhouses had both an indoor kitchen and an outdoor screened kitchen, which they switched between according to the season.
Posted by: gourmand du jour at February 23, 2025 06:11 PM (c6hLR)
Also way cooler in the summer. I think some traditional farmhouses had both an indoor kitchen and an outdoor screened kitchen, which they switched between according to the season.
Posted by: Rodrigo Borgia at February 23, 2025 06:26 PM (W5ArC)
260
The Brits used to have a spigot connected to the radiators of their tanks so they could brew tea.
Because of course they did.
Posted by: Rodrigo Borgia at February 23, 2025 06:24 PM (W5ArC)
Tea was a big part of The Great Escape.
Because of course they did.
Posted by: Rodrigo Borgia at February 23, 2025 06:24 PM (W5ArC)
Tea was a big part of The Great Escape.
Posted by: Sebastian Melmoth at February 23, 2025 06:27 PM (VofaG)
261
Just made some rice pudding with leftover cooked rice.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar
With raisins? My grandpa always put raisins in his rice pudding.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar
With raisins? My grandpa always put raisins in his rice pudding.
Posted by: Tuna at February 23, 2025 06:29 PM (lJ0H4)
262
With raisins? My grandpa always put raisins in his rice pudding.
Posted by: Tuna at February 23, 2025 06:29 PM (lJ0H4)
----------
Don't have any raisins. Good idea, though.
Posted by: Tuna at February 23, 2025 06:29 PM (lJ0H4)
----------
Don't have any raisins. Good idea, though.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:30 PM (6K6Eu)
263
Most memorable meal I have ever had was cooking fresh gigged frog legs on a wood stove in wine and garlic
Posted by: Ben Had at February 23, 2025 06:30 PM (mB6WH)
264
I drank a fair amount of Henry's in the early
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
A six-pack of Henry's, a loaf of San Francisco sourdough, a Molinari sausage, and a chunk of Safeway sharp cheddar.
That was the gourmet meal after abalone diving, and it still resonates as one of my favorites!
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
A six-pack of Henry's, a loaf of San Francisco sourdough, a Molinari sausage, and a chunk of Safeway sharp cheddar.
That was the gourmet meal after abalone diving, and it still resonates as one of my favorites!
Posted by: CharlieBrown'sDildo at February 23, 2025 06:30 PM (mWSu4)
265
Ben Had, are you saying that Weasel belongs to the Red Green school of cooking?
Posted by: Hour of the Wolf at February 23, 2025 06:14 PM
If the 'ettes don't find you handsome, they should at least find you handy.
Posted by: Hour of the Wolf at February 23, 2025 06:14 PM
If the 'ettes don't find you handsome, they should at least find you handy.
Posted by: RedMindBlueState at February 23, 2025 06:32 PM (Wnv9h)
266
hey MSLSD cancelled one of their shows. Last broadcast to take place this week.
I won't mention the name due to this being the food thread.
I won't mention the name due to this being the food thread.
Posted by: I'm Gumby Damn It! at February 23, 2025 06:32 PM (w4nzS)
267
OT. Watching the end of the Mexico Open . A playoff with American Brian Campbell and a South African. On the second playoff hole Campbell hit his drive toward OB it ricochetted off a tree an came back into play. . He got down with a birdie to win. He had played 137 tournaments on the Korn Ferry and PGA without a win . A cool win
Posted by: Smell the Glove at February 23, 2025 06:32 PM (cMcMn)
268
Sierra Nevada Pale.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
From Chico, CA.
I had some a few months ago... it wasn't as good as I remembered it, but still a solid beer.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
From Chico, CA.
I had some a few months ago... it wasn't as good as I remembered it, but still a solid beer.
Posted by: CharlieBrown'sDildo at February 23, 2025 06:33 PM (mWSu4)
269
CBD, I am so sorry that Molinari has turned to shit. I only buy from Vela in Sonoma now.
Posted by: Ben Had at February 23, 2025 06:33 PM (mB6WH)
270
With raisins? My grandpa always put raisins in his rice pudding.
Posted by: Tuna at February 23, 2025 06:29 PM
The late RMBS Dad would reject any rice pudding that didn't have raisins in it.
Posted by: Tuna at February 23, 2025 06:29 PM
The late RMBS Dad would reject any rice pudding that didn't have raisins in it.
Posted by: RedMindBlueState at February 23, 2025 06:34 PM (Wnv9h)
271
As much rice as they eat in Louisiana I never have had rice pudding.
Posted by: Sebastian Melmoth at February 23, 2025 06:34 PM (VofaG)
272
and regular weight (which if you're old enough is apparently skinny)...
After abdominal surgery, I attended college in England. Yes, I went to eatin'.
(Is Jethro an Eaton boy? Yep, he's an eatin' boy alright!)
After abdominal surgery, I attended college in England. Yes, I went to eatin'.
(Is Jethro an Eaton boy? Yep, he's an eatin' boy alright!)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 23, 2025 06:35 PM (PdEg9)
273
I don't understand culling the whole flock. Birds get sick, some of em die, then they go on. And it isn't like these chickens are flying from farm to farm spreading infection.
Posted by: tcn in AK at February 23, 2025 05:51 PM (K2hug)
It is impossible to pull a pandemic out of ones back pocket like red card in soccer. They have to build the tension and the panic before clamping down on civil life and civil liberties in the name of health.
This was something set up for Kamala's presidency.
Posted by: tcn in AK at February 23, 2025 05:51 PM (K2hug)
It is impossible to pull a pandemic out of ones back pocket like red card in soccer. They have to build the tension and the panic before clamping down on civil life and civil liberties in the name of health.
This was something set up for Kamala's presidency.
Posted by: Kindltot at February 23, 2025 06:36 PM (D7oie)
274
224 Once upon a time kitchens were outside of the main residence. That way if a fire broke out it wouldn't burn down the whole house.
Posted by: gourmand du jour at February 23, 2025 06:11 PM (c6hLR)
In New Orleans I lived in an apartment that had been a slave kitchen, separate from the main house, for a while. Had a massive, open on both sides, fireplace for cooking. Small place but very cool.
Posted by: gourmand du jour at February 23, 2025 06:11 PM (c6hLR)
In New Orleans I lived in an apartment that had been a slave kitchen, separate from the main house, for a while. Had a massive, open on both sides, fireplace for cooking. Small place but very cool.
Posted by: javems at February 23, 2025 06:36 PM (8I4hW)
275
Spaghetti-Ohs & Meatballs
Use a Dutch oven.
4 cans tomato soup
2 cans water
1 cup shredded cheddar cheese
1 cup ketchup
1 box pasta rings
1 bag of frozen meatballs (2 lb.)
1 stick of butter
Boil rings seven minutes. Drain.
Return to pan and cook a little more with lots of butter.
Add soup & water. Stir.
Add cheddar cheese & stir.
Add ketchup & stir.
Heat meatballs in microwave in batches.
Add meatballs to Dutch oven, stir and heat on low until warmed thoroughly.
Use a Dutch oven.
4 cans tomato soup
2 cans water
1 cup shredded cheddar cheese
1 cup ketchup
1 box pasta rings
1 bag of frozen meatballs (2 lb.)
1 stick of butter
Boil rings seven minutes. Drain.
Return to pan and cook a little more with lots of butter.
Add soup & water. Stir.
Add cheddar cheese & stir.
Add ketchup & stir.
Heat meatballs in microwave in batches.
Add meatballs to Dutch oven, stir and heat on low until warmed thoroughly.
Posted by: Quarter Twenty at February 23, 2025 06:37 PM (dg+HA)
276
It's spaghetti and clams in white sauce for me today. Easy Peasy style. Progresso makes diced clams with seasonings in the can. It is not too shabby...Progresso always does a good job..
I make tomato gravy from scratch using a recipe that has been in the family since the 1920's when the grandparents came over from Sicily.. Just add the pasta of the day. That takes 3 1/2 hours..
I make tomato gravy from scratch using a recipe that has been in the family since the 1920's when the grandparents came over from Sicily.. Just add the pasta of the day. That takes 3 1/2 hours..
Posted by: I'm Gumby Damn It! at February 23, 2025 06:38 PM (w4nzS)
Posted by: Sebastian Melmoth at February 23, 2025 06:38 PM (VofaG)
278
With raisins? My grandpa always put raisins in his rice pudding.
Posted by: Tuna at February 23, 2025 06:29 PM (lJ0H4)
----------
Don't have any raisins. Good idea, though.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:30 PM (6K6Eu)
***
You can pull the ones off the sticky brown paper...
Posted by: Tuna at February 23, 2025 06:29 PM (lJ0H4)
----------
Don't have any raisins. Good idea, though.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:30 PM (6K6Eu)
***
You can pull the ones off the sticky brown paper...
Posted by: Diogenes at February 23, 2025 06:39 PM (W/lyH)
279
CBD, I am so sorry that Molinari has turned to shit. I only buy from Vela in Sonoma now.
Posted by: Ben Had at February 23, 2025 06:33 PM (mB6WH)
I haven't had any in years! There was another good brand, but I don't remember the name...
Posted by: Ben Had at February 23, 2025 06:33 PM (mB6WH)
I haven't had any in years! There was another good brand, but I don't remember the name...
Posted by: CharlieBrown'sDildo at February 23, 2025 06:40 PM (mWSu4)
280
That 1949 kitchen design seems to have influenced kitchen design for a long time.
Posted by: javems at February 23, 2025 06:01 PM (8I4hW)
I think it is influenced by the 1929 Frankfurt kitchen, which was a design for German apartments
Https://tinyurl.com/bvfakc9h
Posted by: javems at February 23, 2025 06:01 PM (8I4hW)
I think it is influenced by the 1929 Frankfurt kitchen, which was a design for German apartments
Https://tinyurl.com/bvfakc9h
Posted by: Kindltot at February 23, 2025 06:41 PM (D7oie)
Posted by: Quarter Twenty at February 23, 2025 06:42 PM (dg+HA)
282
I drank a fair amount of Henry's in the early
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
Word
90s.
Posted by: nurse ratched at February 23, 2025 06:19 PM (WSQTx)
Word
Posted by: Kindltot at February 23, 2025 06:43 PM (D7oie)
283
I used to throw a fan of franks and beans in the back of dump truck full of hot asphalt that we were shoveling out filling cracks in a highway they were going to repave. By the time we emptied the truck my can of franks and beans was cooked to perfection 😀
Posted by: Sebastian Melmoth at February 23, 2025 06:22 PM (VofaG)
--------------
I saw a video of someone who put a can of Dinty Moore stew on an active lava flow to see what would happen. It blew up in about 8 seconds.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:24 PM
I put a can of C ration beans and meatballs on the stove in our tent to warm them up in Germany back in the 70s. I opened the can and pulled the lid up. I do not know what happened but when we came back to the tent some time later the can had expelled all of it's contents up onto the roof of the tent where they had frozen solid. I scraped off as much as I could but that tent always smelled like beans and meatballs after that.
I suspect there was a large air pocket in the can that acted like a bean and meatball cannon when it heated up.
Posted by: Sebastian Melmoth at February 23, 2025 06:22 PM (VofaG)
--------------
I saw a video of someone who put a can of Dinty Moore stew on an active lava flow to see what would happen. It blew up in about 8 seconds.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:24 PM
I put a can of C ration beans and meatballs on the stove in our tent to warm them up in Germany back in the 70s. I opened the can and pulled the lid up. I do not know what happened but when we came back to the tent some time later the can had expelled all of it's contents up onto the roof of the tent where they had frozen solid. I scraped off as much as I could but that tent always smelled like beans and meatballs after that.
I suspect there was a large air pocket in the can that acted like a bean and meatball cannon when it heated up.
Posted by: Mister Scott (Formerly GWS) at February 23, 2025 06:44 PM (e5NfL)
284
Didn't the California Ranch have its own kitchen design?
Posted by: Sebastian Melmoth at February 23, 2025 06:44 PM (VofaG)
285
Columbo has the second best red wine cured salami after the Napa Valley Olive oil Company.
Posted by: Ben Had at February 23, 2025 06:46 PM (mB6WH)
286
Columbo has the second best red wine cured salami after the Napa Valley Olive oil Company.
Posted by: Ben Had at February 23, 2025 06:46 PM (mB6WH)
------------
Pretty good detective, too.
Posted by: Ben Had at February 23, 2025 06:46 PM (mB6WH)
------------
Pretty good detective, too.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:46 PM (6K6Eu)
287
Didn't the California Ranch have its own kitchen design?
Posted by: Sebastian Melmoth at February 23, 2025 06:44 PM (VofaG)
It had Anna Maria Alberghetti!
Posted by: Sebastian Melmoth at February 23, 2025 06:44 PM (VofaG)
It had Anna Maria Alberghetti!
Posted by: Pete Bog at February 23, 2025 06:46 PM (Bjq84)
288
Most memorable meal I have ever had was cooking fresh gigged frog legs on a wood stove in wine and garlic
Posted by: Ben Had at February 23, 2025 06:30 PM
Damn, that sure sounds good.
Posted by: Ben Had at February 23, 2025 06:30 PM
Damn, that sure sounds good.
Posted by: Notorious BFD at February 23, 2025 06:48 PM (mH6SG)
289
286 Columbo has the second best red wine cured salami after the Napa Valley Olive oil Company.
Posted by: Ben Had
Just one more thing...
Posted by: Ben Had
Just one more thing...
Posted by: With a trench coat at February 23, 2025 06:48 PM (dg+HA)
290
It's a fantastic combination of pure Americana combined with scary post-war government know-it-alls.
====
I'm standing right here.
====
I'm standing right here.
Posted by: San Franpsycho at February 23, 2025 06:49 PM (RIvkX)
291
Why not allow the disease to burn out, and leave chicken flocks with immunity?
Apparently it's harder to isolate sick chickens when they're all cage-free. Which means that the disease runs through them all and kills your entire flock quickly, instead of slowly spreading from cage to cage around patient zero.
Or something like that.
Apparently it's harder to isolate sick chickens when they're all cage-free. Which means that the disease runs through them all and kills your entire flock quickly, instead of slowly spreading from cage to cage around patient zero.
Or something like that.
Posted by: FeatherBlade at February 23, 2025 06:49 PM (B4OJl)
292
I suspect there was a large air pocket in the can that acted like a bean and meatball cannon when it heated up.
Posted by: Mister Scott
And did that teach you to never leave cooking unattended?
Cause I'vl learned my lesson(s). And earned them, too.
Posted by: Mister Scott
And did that teach you to never leave cooking unattended?
Cause I'vl learned my lesson(s). And earned them, too.
Posted by: MkY at February 23, 2025 06:49 PM (cPGH3)
293
Like leaving chicken thighs on the grill, cause you've turned it down low... ha!
How black do you want yours?
How black do you want yours?
Posted by: MkY at February 23, 2025 06:50 PM (cPGH3)
Posted by: One of my favorite bumper stickers at February 23, 2025 06:50 PM (dg+HA)
295
Like leaving chicken thighs on the grill, cause you've turned it down low... ha!
How black do you want yours?
Posted by: MkY at February 23, 2025 06:50 PM (cPGH3)
------------
I call it "Chicken Vesuvius."
How black do you want yours?
Posted by: MkY at February 23, 2025 06:50 PM (cPGH3)
------------
I call it "Chicken Vesuvius."
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:51 PM (6K6Eu)
296
The Brits used to have a spigot connected to the radiators of their tanks so they could brew tea.
Because of course they did.
Posted by: Rodrigo Borgia at February 23, 2025 06:24 PM (W5ArC)
Tea was a big part of The Great Escape.
Posted by: Sebastian Melmoth
-------
Risky for the Food Thread, but, Long John Baldry, 'Everything Stops for Tea'
https://www.youtube.com/watch?v=gj6MZxAyLCU
Because of course they did.
Posted by: Rodrigo Borgia at February 23, 2025 06:24 PM (W5ArC)
Tea was a big part of The Great Escape.
Posted by: Sebastian Melmoth
-------
Risky for the Food Thread, but, Long John Baldry, 'Everything Stops for Tea'
https://www.youtube.com/watch?v=gj6MZxAyLCU
Posted by: Mike Hammer, etc., etc. at February 23, 2025 06:52 PM (XeU6L)
297
I only buy from Vela in Sonoma now.
Posted by: Ben Had at February 23, 2025 06:33 PM (mB6WH)
====
Just wait until this summer!
Posted by: Ben Had at February 23, 2025 06:33 PM (mB6WH)
====
Just wait until this summer!
Posted by: San Franpsycho at February 23, 2025 06:52 PM (RIvkX)
298
280 That 1949 kitchen design seems to have influenced kitchen design for a long time.
Posted by: javems at February 23, 2025 06:01 PM (8I4hW)
I think it is influenced by the 1929 Frankfurt kitchen, which was a design for German apartments
Https://tinyurl.com/bvfakc9h
Posted by: Kindltot at February 23, 2025 06:41 PM (D7oie)
It was very orderly.
Posted by: javems at February 23, 2025 06:01 PM (8I4hW)
I think it is influenced by the 1929 Frankfurt kitchen, which was a design for German apartments
Https://tinyurl.com/bvfakc9h
Posted by: Kindltot at February 23, 2025 06:41 PM (D7oie)
It was very orderly.
Posted by: javems at February 23, 2025 06:52 PM (8I4hW)
299
Just keep the chickens six feet apart.
Posted by: Deborah Birx at February 23, 2025 06:52 PM (dg+HA)
300
It had Anna Maria Alberghetti!
Posted by: Pete Bog at February 23, 2025 06:46 PM (Bjq84)
That's a blast from the past!
Posted by: Pete Bog at February 23, 2025 06:46 PM (Bjq84)
That's a blast from the past!
Posted by: CharlieBrown'sDildo at February 23, 2025 06:53 PM (mWSu4)
301
Ben Had, I have an old recipe from Williams-Sonoma for taters with gruyere, but I can't find it online or even on my computer, so I'll email it a little later. If anyone else is interested I'll share it next week.
Posted by: Helena Handbasket at February 23, 2025 06:53 PM (Vqx30)
302
In chicken city all chickens look alike.
Posted by: Eromero at February 23, 2025 06:54 PM (LHPAg)
303
I call it "Chicken Vesuvius."
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:51 PM (6K6Eu)
My youngest son...he's a smart man otherwise... has developed an aversion to grilling. (Not raised by me, but now we're close). He had the typical chicken conflagration. I tried to tell him that was normal, and he could keep his man card, as long as not too many people knew about it.
He don't grill.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at February 23, 2025 06:51 PM (6K6Eu)
My youngest son...he's a smart man otherwise... has developed an aversion to grilling. (Not raised by me, but now we're close). He had the typical chicken conflagration. I tried to tell him that was normal, and he could keep his man card, as long as not too many people knew about it.
He don't grill.
Posted by: MkY at February 23, 2025 06:55 PM (cPGH3)
304
If anyone else is interested I'll share it next week.
Posted by: Helena Handbasket at February 23, 2025 06:53 PM (Vqx30)
Please do! It sounds like a nice combination!
Posted by: Helena Handbasket at February 23, 2025 06:53 PM (Vqx30)
Please do! It sounds like a nice combination!
Posted by: CharlieBrown'sDildo at February 23, 2025 06:55 PM (mWSu4)
305
Lurker "Tyler", I live in Omaha too. Give me a hint, which Butcher do you go to?
Posted by: 3DFighter at February 23, 2025 06:55 PM (87edM)
306
>>> 160 Remodeling Chez tcn, and I need a new kitchen. I'm all in on the one in that video. Just needs a floor-to-ceiling pantry for all my canning and a place for the big freezer, and I'm done.
Why in hell don't we do things like that any more?
Posted by: tcn in AK at February 23, 2025 05:37 PM (K2hug)
If I won the lottery I'd build a house with a lot of useful features like this that are not included in "modern" homes.
Why in hell don't we do things like that any more?
Posted by: tcn in AK at February 23, 2025 05:37 PM (K2hug)
If I won the lottery I'd build a house with a lot of useful features like this that are not included in "modern" homes.
Posted by: Helena Handbasket at February 23, 2025 06:56 PM (Vqx30)
Posted by: CharlieBrown'sDildo at February 23, 2025 06:56 PM (mWSu4)
308
It was very orderly.
Posted by: javems at February 23, 2025 06:52 PM (8I4hW)
But a bitch to fix if anything ever broke.
Posted by: javems at February 23, 2025 06:52 PM (8I4hW)
But a bitch to fix if anything ever broke.
Posted by: Sebastian Melmoth at February 23, 2025 06:56 PM (VofaG)
309
All’s I know is my chickens stopped laying at the wrong time! Bunch of free loaders.
Posted by: H at February 23, 2025 06:58 PM (C1sgB)
310
Not sure ever had a east coast wine that was better than a west coast wine.
Posted by: Skip at February 23, 2025 06:58 PM (fwDg9)
Posted by: Piper at February 23, 2025 06:59 PM (pRpzT)
312
I used to throw a fan of franks and beans in the back of dump truck full of hot asphalt that we were shoveling out filling cracks in a highway they were going to repave. By the time we emptied the truck my can of franks and beans was cooked to perfection 😀
Posted by: Sebastian Melmoth
--------
I have a copy of this: 'Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!'
http://tiny.cc/0w2b001
Posted by: Sebastian Melmoth
--------
I have a copy of this: 'Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!'
http://tiny.cc/0w2b001
Posted by: Mike Hammer, etc., etc. at February 23, 2025 06:59 PM (XeU6L)
313
The "modern kitchen" clip isn't talked about enough. The space between post WW II Silents and the Soviets was pretty small. Basically, in America - "We'll give you really good cabinets while we herd you all into a kitchenette. You'll love it. And you'll all love the efficiency".
The Soviets just couldn't build the good cabinets.
I'm saving that clip. Going to make my wife watch it. Because that video explains Silents, and the lead into the Cold War, better than anything I can.
The Soviets just couldn't build the good cabinets.
I'm saving that clip. Going to make my wife watch it. Because that video explains Silents, and the lead into the Cold War, better than anything I can.
Posted by: Short Answer at February 23, 2025 06:59 PM (kM5e4)
314
Not sure ever had a east coast wine that was better than a west coast wine.
Posted by: Skip
Before prohibition, the number 1 and 2 wine producing states were New York and Missouri, respectively.
Posted by: Skip
Before prohibition, the number 1 and 2 wine producing states were New York and Missouri, respectively.
Posted by: MkY at February 23, 2025 07:00 PM (cPGH3)
315
>>> 189
==
My daughter says meat-raised chickens can be made in 4 weeks from egg to death, but egg-laying hens take longer to raise and then lay eggs...not sure she's right, but she says she is...
Posted by: Nova Local at February 23, 2025 05:49 PM (exHjb)
Something like 95% of commercial meat birds are Cornish cross, which are grown for 8 weeks until going to freezer camp. Commercial laying hens average around 6 months before producing eggs and iirc they last 3-4 years.
==
My daughter says meat-raised chickens can be made in 4 weeks from egg to death, but egg-laying hens take longer to raise and then lay eggs...not sure she's right, but she says she is...
Posted by: Nova Local at February 23, 2025 05:49 PM (exHjb)
Something like 95% of commercial meat birds are Cornish cross, which are grown for 8 weeks until going to freezer camp. Commercial laying hens average around 6 months before producing eggs and iirc they last 3-4 years.
Posted by: Helena Handbasket at February 23, 2025 07:00 PM (Vqx30)
Posted by: Grumpy and Recalcitrant at February 23, 2025 07:00 PM (O7YUW)
317
I couldn't tell you if any wine was better than another. Taste pretty much the same to me.
Posted by: Sebastian Melmoth at February 23, 2025 07:01 PM (VofaG)
318
Supposedly there is a method that works to heat up a can of whatever, without opening it first.
Involves monitoring the noises it makes. 1 or 2 ominous “Glork!” noises is OK, but never, ever 3. I never had the guts to try it. Dropping in boiling water works fine and doesn’t involve any fireworks or beans spread far and wide.
Involves monitoring the noises it makes. 1 or 2 ominous “Glork!” noises is OK, but never, ever 3. I never had the guts to try it. Dropping in boiling water works fine and doesn’t involve any fireworks or beans spread far and wide.
Posted by: Common Tater at February 23, 2025 07:02 PM (vT7rt)
319
Something like 95% of commercial meat birds are Cornish cross, which are grown for 8 weeks until going to freezer camp. Commercial laying hens average around 6 months before producing eggs and iirc they last 3-4 years.
Posted by: Helena Handbasket
Interesting. We're pretty sure most the "leg quarter" packages are retired hens.
Posted by: Helena Handbasket
Interesting. We're pretty sure most the "leg quarter" packages are retired hens.
Posted by: MkY at February 23, 2025 07:02 PM (cPGH3)
320
If I won the lottery I'd build a house with a lot of useful features like this that are not included in "modern" homes.
Posted by: Helena Handbasket at February 23, 2025 06:56 PM (Vqx30)
If I won the lottery I'd build a replica of my GrandPappy Eromero's 1890 era house, only using modern insulation with running water and electricity.
Posted by: Helena Handbasket at February 23, 2025 06:56 PM (Vqx30)
If I won the lottery I'd build a replica of my GrandPappy Eromero's 1890 era house, only using modern insulation with running water and electricity.
Posted by: Eromero at February 23, 2025 07:03 PM (LHPAg)
321
SanFranpsycho I have a short window to order from because it gets too hot for shipping.
Posted by: Ben Had at February 23, 2025 07:03 PM (mB6WH)
322
301 Ben Had, I have an old recipe from Williams-Sonoma for taters with gruyere, but I can't find it online or even on my computer, so I'll email it a little later. If anyone else is interested I'll share it next week.
Posted by: Helena Handbasket at February 23, 2025 06:53 PM (Vqx30) I've been working on a recipe for potatoes gratin using gruyere and romano. Not there yet.
Posted by: Helena Handbasket at February 23, 2025 06:53 PM (Vqx30) I've been working on a recipe for potatoes gratin using gruyere and romano. Not there yet.
Posted by: javems at February 23, 2025 07:04 PM (8I4hW)
323
Unless I dreamed it I recall California saved the French wine industry when they provided wine roots to grow grapes again after France had a disease or weather destroy most of their vineyards.
The roots provided were originally brought to California from France.
Anyone know if this is accurate?
The roots provided were originally brought to California from France.
Anyone know if this is accurate?
Posted by: Sebastian Melmoth at February 23, 2025 07:04 PM (VofaG)
324
If I won the lottery I'd build a replica of my GrandPappy Eromero's 1890 era house, only using modern insulation with running water and electricity.
Posted by: Eromero at February 23, 2025 07:03 PM (LHPAg)
I have one of those. I would rewire and replumb the whole thing, and maybe put a good boiler and all the radiators back in.
Posted by: Eromero at February 23, 2025 07:03 PM (LHPAg)
I have one of those. I would rewire and replumb the whole thing, and maybe put a good boiler and all the radiators back in.
Posted by: Dash my lace wigs! at February 23, 2025 07:07 PM (OX9vb)
325
> The roots provided were originally brought to California from France.
Anyone know if this is accurate?
Posted by: Sebastian Melmoth at February 23, 2025 07:04 PM (VofaG)
The rootstock was from native American grape species.
The insect itself is an American bug, so our grapes have developed resistance to it. European grapes did not.
Anyone know if this is accurate?
Posted by: Sebastian Melmoth at February 23, 2025 07:04 PM (VofaG)
The rootstock was from native American grape species.
The insect itself is an American bug, so our grapes have developed resistance to it. European grapes did not.
Posted by: Rodrigo Borgia at February 23, 2025 07:11 PM (W5ArC)
326
Sebastion, two generations of vintners in my family and I honestly can't tell you.
Posted by: Ben Had at February 23, 2025 07:11 PM (mB6WH)
327
Posted by: Rodrigo Borgia at February 23, 2025 07:11 PM (W5ArC)
Thanks for the accurate info. So France really makes American wine. Hilarious.
Thanks for the accurate info. So France really makes American wine. Hilarious.
Posted by: Sebastian Melmoth at February 23, 2025 07:19 PM (VofaG)
328
signing
in
in
Posted by: andycanuck (/tzYP) at February 23, 2025 07:44 PM (/tzYP)
329
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Being a super-star in Hollywood demands you to stay fit
and jacked most of the time and Dwayne Johnson-like others did not
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Use all of our products in conjunction with a well balanced
diet and an intense bodybuilding or exercise program.
Dianabol formula is Methandienone and it’s one in a million anabolic compounds.
DBol is popularly used to feed bodybuilding results that is extensive muscle growth and
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but athletes
Being a super-star in Hollywood demands you to stay fit
and jacked most of the time and Dwayne Johnson-like others did not
take this for granted. Deca is a milder steroid than testosterone
and is usually well-tolerated by healthy adult men.
Using anabolic steroids for recreational purposes is not allowed because it is
linked to addiction. Muscle wasting disease where
a person loses lean mass substantially. Anabolic steroids are the best
products that you could try for physique and performance enhancement purposes.
Our website and the domain name "crazybulk.com" is representative of products that may
enhance blood levels of hormones in the body. These products should not be used by anyone 18 years of age or younger.
Use all of our products in conjunction with a well balanced
diet and an intense bodybuilding or exercise program.
Dianabol formula is Methandienone and it’s one in a million anabolic compounds.
DBol is popularly used to feed bodybuilding results that is extensive muscle growth and
physical performance. DBol pills are hard to find
but athletes
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330
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