Food Thread: A Parisian Sojourn

What? That's not food! That's The Basilica of Sacré Cœur de Montmartre!

So why is Dildo showing off his photography skills (such as they are) instead of wowing you with his ~~amazing~~ ~~sometimes impressive~~ often edible efforts in his kitchen? Because my current kitchen in the 8th arrondissement has two pans, a couple of knives, a cheese grater, and that's about it! Lots of plates and glasses though! Okay, I may be exaggerating a bit, but it is spartan, has an induction cook top (I am looking forward to playing with that!), an adorable and tiny oven, and a tiny sink that seems designed to splash water everywhere!

I have been here for just a few days, and trying to orient myself with respect to food shopping and cooking gear is a challenge. Mostly fun, but the neighborhood is upscale, so buying a simple roast chicken for €17/Kg ($8.11/lb in a civilized currency and weight) has me highly motivated to cook!

And everything is different. The United States is a wonderful place, and one of the things that makes it so great is American Exceptionalism, which in this case drives us to make the best stuff. Stoves and refrigerators and cook tops and sinks and faucets and showers and washers and dryers and air conditioners and all of the wonderful conveniences that we take for granted. It's just...better in America!

So I will have to find some accommodation with the small cook top and the smaller freezer (No clear ice for me!) and all of the stuff that makes cooking easy.

But... there is an "On the other hand" coming!

Stay tuned for next week!

******

Eggs In Purgatory

Longtime commenter and serious amateur bartender "NaturalFake" sent that along. Looks great! I like spicy eggs, and this one can be tuned up very easily. In fact, I'll dig up a recipe for Shakshuka one of these days if I remember!

******
No. Just...NO!

Pineapple Stuffing

That sounds horrible on so many levels!

******
Well this sounds fun!

What in the World Is a "Mountain Pie"?

They look like fun, although as are many foods that have disappeared from common consumption, there was probably a reason!

******
I'm jet-lagged, so you will have to suffer through an abbreviated edition of The Food Thread. And for the folks who jump right to the comments, you have missed out on a $1,000,000 lottery, whose entrants are drawn from those who read the content!
******
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.

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

$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip i at March 09, 2025 04:01 PM (fwDg9)

2 I detested pineapple on a large ham my grandmother would make for the large family dinners on Sunday

Posted by: Skip i at March 09, 2025 04:03 PM (fwDg9)

3 I missed lunch. I'm hungry.

Posted by: Diogenes at March 09, 2025 04:04 PM (W/lyH)

4 Laab.

Posted by: Dr. Varno at March 09, 2025 04:04 PM (gxVlR)

5 and a tiny sink that seems designed to splash water everywhere!

That's the bidet.

Posted by: Grump928(C) Happy birthday vic at March 09, 2025 04:04 PM (jc0TO)

6 Pig out!

Posted by: Martini Farmer at March 09, 2025 04:05 PM (Q4IgG)

7 I tried a recipe to add spices to ground pork and make flavorful breakfast sausage patties

it was not good

Posted by: Don Black at March 09, 2025 04:05 PM (AOsQT)

8 and a tiny sink that seems designed to splash water everywhere!

That's the bidet.
Posted by: Grump928(C)

Right down the middle, and right outta the park!

Posted by: mikeski at March 09, 2025 04:06 PM (DgGvY)

9 and a tiny sink that seems designed to splash water everywhere!

That's the bidet.

Is that why the water it dispenses has a certain...umami?

Posted by: Archimedes at March 09, 2025 04:06 PM (xCA6C)

10 Note to folks - Trader Joe's is the place for eggs.

$3.50/dozen. I almost fainted. Now, I know why Walmart dropped to $5 last week.

Limited to 1/person, NOT 1 per family, so spouse and I each got one yesterday.

And apparently, these are the "good" eggs where nothing bad is in them...who knows, but they'd probably be the $8-10 eggs elsewhere.

And do you need an excuse to have a Trader Joe's sojourn?

Posted by: Nova Local at March 09, 2025 04:06 PM (exHjb)

11 There should be a shakshuka in the food thread archives.
I'd never heard of it before.

Posted by: DaveA at March 09, 2025 04:07 PM (FhXTo)

12 7 I tried a recipe to add spices to ground pork and make flavorful breakfast sausage patties

it was not good
Posted by: Don Black at March 09, 2025 04:05 PM (AOsQT)

Ground pork is for Chinese dishes, not American ones.

Next time, make an egg roll bowl or dumpling filling - you'll be way happier

...

Posted by: Nova Local at March 09, 2025 04:07 PM (exHjb)

13 CBD,
Just pretend you’re on a sailboat.

See? Now it’s a spacious, spectacular galley!

Posted by: nurse ratched at March 09, 2025 04:07 PM (mT+6a)

14 Note to folks - Trader Joe's is the place for eggs.

Costco has 2 dozen brown, organic eggs for about $6.70. I don't usually get brown eggs, so it's a bit of an experiment.

Posted by: Archimedes at March 09, 2025 04:07 PM (xCA6C)

15 Youngest BD pup often prepares us shakshuka for Friday Lunch, with oven toasted pitas.

Posted by: Biden's Dog sniffs a whole lotta malarkey, at March 09, 2025 04:08 PM (3FwIG)

16 You could take some pics at a bakery. One of us Morons might hurt ourselves biting the screen though.

Posted by: DaveA at March 09, 2025 04:09 PM (FhXTo)

17 Didn't get eggs this week so no idea if price was up or down

Posted by: Skip i at March 09, 2025 04:10 PM (fwDg9)

18 Try the horse meat, CBD!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 09, 2025 04:11 PM (kpS4V)

19 I read the pineapple stuffing recipe. It spunds horrid. Especially with extra sugar.

Nasty.

Posted by: nurse ratched at March 09, 2025 04:11 PM (mT+6a)

20 This week, I'm trying a new top 9 allergy free soup for the Church Friday soup dinner - taco soup.

Cheating with a literal taco spice pack (if you call it taco, folks want to taste that) and a veg broth that already work. Deciding if my beans are gonna be refried, black, or great northern (aka white) - I am using hominy vs corn and probably sautéing onions, bell peppers, chilis, zucchini (and adding canned tomatoes and/or tomato paste, depending which bean I use so I don't need other thickeners)...and adding some lime juice and cilantro when it's done.

No recipe, but trying for down the middle 80% cooking (which is the ideal for soup dinners - too ethnic, weird, and/or strong, folks rebel...but too bland, and they toss it)...

Posted by: Nova Local at March 09, 2025 04:11 PM (exHjb)

21
What in the World Is a "Mountain Pie"?

Possum. With a side of grits and jowls.

Posted by: Bertram Cabot, Jr. at March 09, 2025 04:12 PM (63Dwl)

22 That's the bidet.

Posted by: Grump928(C) Happy birthday vic at March 09, 2025 04:04 PM (jc0TO)

Oh shit!

Posted by: CharlieBrown'sDildo at March 09, 2025 04:14 PM (L5An7)

23 Eh, I've seen worse stuff than that pineapple stuffing (although each of the ingredients would taste better on their own).

It has a 50's feel, what with the unnecessary application of pineapple.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 09, 2025 04:14 PM (kpS4V)

24 Try the horse meat, CBD!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 09, 2025 04:11 PM (kpS4V)

Oh... I have. It's not as good as it sounds.

Posted by: CharlieBrown'sDildo at March 09, 2025 04:15 PM (L5An7)

25 My eggs are the cost of the 50lb feed bag divided by however many dozen the chickens lay in the time it takes them to consume that bag.

Posted by: Helena Handbasket at March 09, 2025 04:16 PM (Vqx30)

26 I'll bet, though, you find some wonderful artisanal butters and cheeses in France.

Enjoy your stay, CBD!

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:16 PM (tT6L1)

27 I'd never heard of it before.

Posted by: DaveA at March 09, 2025 04:07 PM (FhXTo)

Pretty damned tasty. One of my favorite egg preparations.

Posted by: CharlieBrown'sDildo at March 09, 2025 04:16 PM (L5An7)

28 Did anyone else read that as "Prison Sojourn"??

Posted by: andycanuck (/tzYP) at March 09, 2025 04:17 PM (/tzYP)

29 The bidet might come in handy after a night of drinking and Chipotle.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:17 PM (tT6L1)

30 I'll bet, though, you find some wonderful artisanal butters and cheeses in France.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:16 PM (tT6L1)

That's the "on the other hand" coming next week!

Posted by: CharlieBrown'sDildo at March 09, 2025 04:17 PM (L5An7)

31 I have a sick kiddo, still so dinner is soup.

Posted by: Piper at March 09, 2025 04:17 PM (p4NUW)

32 Other nice finds at Trader Joe's - boxed beer bread. Just add beer and fat (yes, it says butter, but you know)...

Spouse grabbed it b/c he loves beer bread and wanted to use one of his specific beers for it. It's in my oven now, so I'll tell you how it us. $2.99 wasn't bad for just adding a beer and 4TB of fat on top...

Yes, it's the St Pat's special foods. They had other holiday ones, but most of those, I couldn't eat.

I am feeling Daylight Savings and watched a 2 hour acrobat show with the kids today, so Trader Joe's orange chicken and beer bread with Target's 50% off pickle salad bag (walk paid off) and TJ's blueberries and leftover grapes (I think I got a million blueberries b/c that was the TJ deal to actually get a fruit deal) is the rest of dinner...

Posted by: Nova Local at March 09, 2025 04:18 PM (exHjb)

33 >>> 14
==
Costco has 2 dozen brown, organic eggs for about $6.70. I don't usually get brown eggs, so it's a bit of an experiment.
Posted by: Archimedes at March 09, 2025 04:07 PM (xCA6C)

They still taste like chicken eggs. ;P Two of my hens lay *blue* (shelled) eggs.

Posted by: Helena Handbasket at March 09, 2025 04:18 PM (Vqx30)

34 Agree -- make it a cheese odyssey.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 09, 2025 04:19 PM (kpS4V)

35 Taking a short cut today. Stouffer's stuffed green peppers for dinner. They ain't bad.

Posted by: Tuna at March 09, 2025 04:19 PM (lJ0H4)

36 My wife made sure to carry in the carton of eggs separately from everything else after her last grocery shopping trip. She was unwilling to take any chances.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:20 PM (tT6L1)

37 How fo you plan on maintaining your girlish figure, CBD? All that cheese and butter and bread and pate and all the sweets!!!!!

Are you training for a marathon?

Posted by: nurse ratched at March 09, 2025 04:21 PM (mT+6a)

38 36 My wife made sure to carry in the carton of eggs separately from everything else after her last grocery shopping trip. She was unwilling to take any chances.
Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:20 PM (tT6L1)

Mine always are placed in my passenger seat of my car. Speed bumps in my neighborhood, and the last time I had them in the trunk (granted spouse driving), 11 of 12 broke, so it's been 15 years since they have ever gone in the trunk. They also get bagged separately, so if there's a passenger in the seat, they are only stuck holding eggs...

Posted by: Nova Local at March 09, 2025 04:21 PM (exHjb)

39
No recipe, but trying for down the middle 80% cooking (which is the ideal for soup dinners - too ethnic, weird, and/or strong, folks rebel...but too bland, and they toss it)...

Posted by: Nova Local at March 09, 2025 04:11 PM (exHjb)

That sounds like posole - veg/tomato broth with hominy, aromatics and protein of choice - beef, pork, chicken or beans. Which reminds me that I need to pick up some cans of hominy and make that!!

Posted by: moki at March 09, 2025 04:22 PM (wLjpr)

40 35 Taking a short cut today. Stouffer's stuffed green peppers for dinner. They ain't bad.
Posted by: Tuna at March 09, 2025 04:19 PM (lJ0H4)

As you can tell by my posts, I'm always a fan of having some short cuts on hand so when you're exhausted (like I am now), there's still always something that can be turned into a mostly healthy meal that does not break the bank.

Posted by: Nova Local at March 09, 2025 04:23 PM (exHjb)

41 I'll bet you can get some very tasty croissants there.

Posted by: Helena Handbasket at March 09, 2025 04:24 PM (Vqx30)

42 Does anyone have recommendations regarding Irish whisky and Irish cream? I am about to supply my St. Patrick's Day celebration and I have always bought Jameson and Baileys. But I have recently heard about Carolans Irish cream (never heard of it before), and I know NOTHING about other Irish whiskies. I love Jameson because I find it very smooth but maybe I am missing out on something that may be extraordinary.

Thanks for any help. Next Sunday I'll post my menu for St. Pat's. It is rather extensive!☘

Posted by: Brunnhilde at March 09, 2025 04:25 PM (3AwA+)

43 > My eggs are the cost of the 50lb feed bag divided by however many dozen the chickens lay in the time it takes them to consume that bag.
Posted by: Helena Handbasket
---------
Pennies each.

It's unreal. My neighbor collects about 6 dozen a week. A bit less when it's really cold. But lately he's always got 3-4 dozen "just sitting around." And that's after giving the other dozens away at work.

Posted by: Martini Farmer at March 09, 2025 04:25 PM (Q4IgG)

44 39
No recipe, but trying for down the middle 80% cooking (which is the ideal for soup dinners - too ethnic, weird, and/or strong, folks rebel...but too bland, and they toss it)...

Posted by: Nova Local at March 09, 2025 04:11 PM (exHjb)

That sounds like posole - veg/tomato broth with hominy, aromatics and protein of choice - beef, pork, chicken or beans. Which reminds me that I need to pick up some cans of hominy and make that!!
Posted by: moki at March 09, 2025 04:22 PM (wLjpr)

Yeah, it's a cross between posole and taco...not doing radish and some of the posole toppings (they'd scare most kids and non-adventurous adults), but keeping it corn free so I can eat it (I've had canned hominy but it was so long ago, I can't remember if I like it, and I want to see if it affects me like true corn, or it's like cornstarch and corn flour - hull free and I'm fine)...

Posted by: Nova Local at March 09, 2025 04:25 PM (exHjb)

45 Biden's Dog, have you had any of the wines from Kabir Winery in Samaria?

Posted by: Ben Had at March 09, 2025 04:26 PM (mB6WH)

46 So CBD, are Parisian streets just overflowing with beards and burkas now, as is London?

Posted earlier: NEW video of what it’s now like to shop in one of London’s largest and most popular shopping centers

https://x.com/WallStreetApes/
status/1898492893440209405

Posted by: Ciampino - humbled at March 09, 2025 04:27 PM (KjLnc)

47 I know NOTHING about other Irish whiskies. I love Jameson because I find it very smooth but maybe I am missing out on something that may be extraordinary.

You're really missing out on the 12-day-old ashtray taste that better brands of Scotch can offer.

Posted by: Archimedes at March 09, 2025 04:27 PM (xCA6C)

48 If you sous vide a leather shoe long enough, and add enough spices, does it become edible?

Posted by: Pillage Idiot at March 09, 2025 04:27 PM (Q4Dc6)

49 What happens if in a Parisian bakery one asks for French bread?

Posted by: Ciampino - humbled at March 09, 2025 04:28 PM (KjLnc)

50 My eggs are the cost of the 50lb feed bag divided by however many dozen the chickens lay in the time it takes them to consume that bag.
Posted by: Helena Handbasket at March 09, 2025 04:16 PM (Vqx30)

Helena, have you approximated costs? DILIT and I have been threatening Mrs. Red that we're going to take up raising breakfast and dinner.

Posted by: RI Red at March 09, 2025 04:29 PM (6NZol)

51 49 What happens if in a Parisian bakery one asks for French bread?
Posted by: Ciampino - humbled at March 09, 2025 04:28 PM (KjLnc)

You get a baguette b/c I don't think American-made French bread is French...France has something close, but I believe it uses dairy.

Posted by: Nova Local at March 09, 2025 04:29 PM (exHjb)

52 Don Black, I add sage and thyme and a slight touch of cumin to ground pork and cook it as a breakfast sausage.

Posted by: Ben Had at March 09, 2025 04:29 PM (mB6WH)

53 49 What happens if in a Parisian bakery one asks for French bread?

Posted by: Ciampino - humbled at March 09, 2025 04:28 PM

Probably less than what happens when you are in France, and ask for American cheese?

Posted by: Pillage Idiot at March 09, 2025 04:29 PM (Q4Dc6)

54 It's unreal. My neighbor collects about 6 dozen a week. A bit less when it's really cold. But lately he's always got 3-4 dozen "just sitting around." And that's after giving the other dozens away at work.
--------
Sounds like a pusher.

"For you, the first one is free!"

Posted by: andycanuck (/tzYP) at March 09, 2025 04:30 PM (/tzYP)

55 "Mountain Pies"? Bullshittery at work. These are only predecessors to The Mighty ToasTite (which has a round shape, a tight seal, and long handles). We always brought the ToasTite along on camping trips and many evenings when we were bored, we'd see who could make the most disgusting sammich using the Mighty ToastTite. It is now safely in the hands of my daughter, who looked at me and asked "What is that thing?" when I passed it on to her for safekeeping and passage to future generations.

Posted by: Dr_No at March 09, 2025 04:31 PM (ayRl+)

56 But... there is an "On the other hand" coming!

Stay tuned for next week!

Oh Good Lord!
CBD is going to buy a Citroen.
Sheesh!

Posted by: Diogenes at March 09, 2025 04:32 PM (W/lyH)

57 You have to try hard to have a bad meal (or even mediocre) in France. I’ll give the cheese eating surrender monkeys that. Even cheaper bistros are almost uniformly excellent. I actually prefer them over the stupendously expensive “grande French” dining, where dinner for two will set you back a thousand bucks, easy.

Posted by: Elric Blade at March 09, 2025 04:32 PM (uBQoa)

58 My mom used to make bread pudding, bread, custard, raisins, cinnamon. It was a tasty dessert and if I hadn't lost cooking mojo I might try that pineapple recipe, but I'd call it pineapple bread pudding, not stuffing nor dressing. Cuz dressing is supposed to be savory.

Posted by: PaleRider at March 09, 2025 04:33 PM (83y/e)

59
Speaking of eggs, Miley found some deviled eggs recipe that is the best I've ever tasted. Been pigging out on them. It's something called "Elegant Deviled Eggs". She doctored it a bit somehow.

Posted by: publius, Rascally Mr. Miley (w6EFb) at March 09, 2025 04:33 PM (w6EFb)

60 Biden's 'autopen signature' appears on most official docs, raising concerns over who controlled the WH..

I was wondering the same ???? I do not have the slightest idea who was behind the "Puppet" Joe Biden....

Posted by: Barry O at March 09, 2025 04:34 PM (UYPBJ)

61 I still have no appetite. I have an inkling for mashed potatoes and something vinegary like potato salad. Nothing that needs chewing. Ice cream? Yes. Had this problem when I had my double bypass ten years ago. It took salty cheese crackers to start me eating.

Posted by: Ciampino - humbled at March 09, 2025 04:34 PM (KjLnc)

62 Don Black, I add sage and thyme and a slight touch of cumin to ground pork and cook it as a breakfast sausage.
Posted by: Ben Had at March 09, 2025 04:29 PM

Mmmm...pork and sage.

Posted by: RedMindBlueState at March 09, 2025 04:36 PM (Wnv9h)

63 Oh shit!
Posted by: CharlieBrown'sDildo at March 09, 2025 04:14 PM (L5An7)

No, that is the toilet. it appears you have embraced the ways of the locals.

Posted by: Pete Bog at March 09, 2025 04:36 PM (Bjq84)

64 A ... crack pusher.

Posted by: andycanuck (/tzYP) at March 09, 2025 04:36 PM (/tzYP)

65 Ciampino, is wine allowed? Certainly pairs well.
Like with breakfast, lunch and dinner.

Posted by: RI Red at March 09, 2025 04:36 PM (6NZol)

66 58 My mom used to make bread pudding, bread, custard, raisins, cinnamon. It was a tasty dessert and if I hadn't lost cooking mojo I might try that pineapple recipe, but I'd call it pineapple bread pudding, not stuffing nor dressing. Cuz dressing is supposed to be savory.
Posted by: PaleRider at March 09, 2025 04:33 PM (83y/e)

So, suggested add in of celery...and a no-milk bread pudding. Weird choices which is probably why no one review it. If I ever get enough crust ends I don't use, maybe I'll give it a whirl with a dairy sub and a fresh pineapple (I just don't do canned b/c it tastes different - like say no to canned grapes, too)...

Posted by: Nova Local at March 09, 2025 04:36 PM (exHjb)

67
so if there's a passenger in the seat, they are only stuck holding eggs...
Posted by: Nova Local

Shotgun rider guarding the eggs.

Posted by: Bertram Cabot, Jr. at March 09, 2025 04:37 PM (63Dwl)

68 so buying a simple roast chicken for €17/Kg ($8.11/lb in a civilized currency and weight) has me highly motivated to cook!

But snails are free for the plucking, right?

Posted by: Duncanthrax at March 09, 2025 04:38 PM (a3Q+t)

69 CBD, do you have a favorite French wine?

Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

70 Shotgun rider guarding the eggs.
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:37 PM

At today's prices? Damned straight!

Posted by: RedMindBlueState at March 09, 2025 04:38 PM (Wnv9h)

71 Let's cook.

Posted by: zombie Walter White at March 09, 2025 04:38 PM (/tzYP)

72 How long after their best before date can you safely eat eggs?

I kind of hate to throw them out because they are a significant part of my retirement portfolio....

Thanks in advance.

Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 04:39 PM (jvJvP)

73 Why do seagulls fly over the ocean instead of a bay?

Because then they'd be bagles.

Posted by: Duncanthrax at March 09, 2025 04:39 PM (a3Q+t)

74 Biden's 'autopen signature' appears on most official docs, raising concerns over who controlled the WH..
-------

It is not Biden's signature, it is a facsimile.
facsimile covers a lot but to keep it simple - not real.

Posted by: Itinerant Alley Butcher at March 09, 2025 04:42 PM (/lPRQ)

75 I think I'd like the pineapple stuffing.

I'm really not a picky eater and I do like pineapple.

Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 04:42 PM (jvJvP)

76 I love ground pork. I buy pork loin for about $2 / lb. I have a grinder. I use it instead of beef in most everything. Fry up a patty and slather with BBQ sauce for a BBQ pork sandwich. Great in a chili with beans. I used it recently in a "Beef" with Lentils soup.

Posted by: no one of any consequence at March 09, 2025 04:42 PM (ZmEVT)

77 70 Shotgun rider guarding the eggs.
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:37 PM

At today's prices? Damned straight!
Posted by: RedMindBlueState at March 09, 2025 04:38 PM (Wnv9h)

Always.

When you have to immediately change a dinner meal plan to scrambled eggs b/c you're not tossing all those eggs...but then you have to shop again, too...it's worth keeping eggs safe...

Posted by: Nova Local at March 09, 2025 04:42 PM (exHjb)

78 >>> 50
==
Helena, have you approximated costs? DILIT and I have been threatening Mrs. Red that we're going to take up raising breakfast and dinner.
Posted by: RI Red at March 09, 2025 04:29 PM (6NZol)

I have not done the math

but will pay closer attention when I start them on the next feed bag (also my girls are not laying as much through winter). My guess would be under $3 per dozen even with the current lower production.

Bear in mind you will have "startup" costs of the coop (which I probably paid too much for, but it is predator-proof) and either the cost of the chicks plus the 5-6 months of feeding until laying age or the cost for grown hens. However, I still highly recommend getting the birdbrains not only for the free entertainment but for the steady supply of tasty protein bombs for which you control (mostly!) the inputs.

Posted by: Helena Handbasket at March 09, 2025 04:43 PM (Vqx30)

79 I take so many pills, many processed by the liver, that I dare not. I do like sweet wines. Also Marsala, Cinzano, moscatel.

Posted by: Ciampino - humbled at March 09, 2025 04:44 PM (KjLnc)

80 72. For weeks past the best by date: Test them in a bowl of water. If they float, toss them. Otherwise they should be fine even weeks after the best buy date, but you still might want to break them into a small bowl one at a time and check.

Posted by: PaleRider at March 09, 2025 04:44 PM (83y/e)

81 I've sort of settled on 1792 for my bourbon.

Posted by: jsg at March 09, 2025 04:44 PM (lW2qf)

82 Three weeks ago when it was 20 below and I needed something to do to avoid cabin fever I made 25 pounds of sausage.

By the time I bought a better stuffing machine and all the incidentals including food saver bags I might have saved money just buying sausage.

Posted by: Pete Bog at March 09, 2025 04:44 PM (Bjq84)

83 72 How long after their best before date can you safely eat eggs?

I kind of hate to throw them out because they are a significant part of my retirement portfolio....

Thanks in advance.
Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 04:39 PM (jvJvP)

FDA says 4-5 weeks if they were always in the fridge...you can probably squeeze a few more weeks, but it's usually just better to plan an egg splurge once you know you've passed the date...

Posted by: Nova Local at March 09, 2025 04:45 PM (exHjb)

84 Carolans is cheaper and just as good.

Posted by: no one of any consequence at March 09, 2025 04:46 PM (ZmEVT)

85 Archimedes,

Scotch is horrific to my tastebuds as well.

Posted by: Brunnhilde at March 09, 2025 04:46 PM (3AwA+)

86 That "pineapple stuffing" is, once again, not stuffing. If you read the recipe, it is actually bread pudding with pineapple in it, and having made it several times before after tasting it at a friend's house, it is delicious.

Enjoy your Barbie kitchen, CBD!

Posted by: bluebell at March 09, 2025 04:47 PM (79pEw)

87 >>> 82 Three weeks ago when it was 20 below and I needed something to do to avoid cabin fever I made 25 pounds of sausage.

By the time I bought a better stuffing machine and all the incidentals including food saver bags I might have saved money just buying sausage.

Posted by: Pete Bog at March 09, 2025 04:44 PM (Bjq84)

Yes, but the next time you have sausage ingredients, the only thing you might need more of is the bags.

Plus you know how *this* sausage was made!

Posted by: Helena Handbasket at March 09, 2025 04:47 PM (Vqx30)

88 A mixture of ground beef and ground pork in a tomato meat sauce for pasta is lovely.

Posted by: nurse ratched at March 09, 2025 04:47 PM (mT+6a)

89 ...costs of the coop (which I probably paid too much for, but it is predator-proof)
-----------
IHOP workers??

Posted by: andycanuck (/tzYP) at March 09, 2025 04:48 PM (/tzYP)

90 I probably read that see if they float test for eggs here at the HQ food thread a few years ago. I have used it, tossing floaters w/o even cracking them to see what they smelled like and I've never had an issue with old eggs that stayed at the bottom of the bowl of water. Sometimes I go a long time w/o cooking any eggs so its been a handy thing for me.

Posted by: PaleRider at March 09, 2025 04:49 PM (83y/e)

91 CBD, do you have a favorite French wine?
Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

"Oui, yew Americanz are sew uncultured" - French CBD in his most nasal tone

Posted by: Pete Bog at March 09, 2025 04:49 PM (Bjq84)

92 When did naming food become a thing?
Just last Friday, I found a tuna sammich in the fridge at work named Linda.

Posted by: Diogenes at March 09, 2025 04:50 PM (W/lyH)

93 This week I made Sunday Sauce, which consists mostly of two 28-oz. cans San Marzano tomatoes, spicy Italian sausage, two pounds of beef (chuck recommended, but I used oxtail), garlic and basil. A few tablespoons tomato paste, salt, a little sugar, and pepper.

I roasted the oxtail in the oven first, and sauteed the garlic, basil and sausage. Threw it all together in a slow cooker for about five hours.

I'm eating some right now over linguine with pecorino romano. It's good. I can see why they serve bread with pasta in Italy, it's so you can mop up the fat.

Posted by: Bombadil at March 09, 2025 04:50 PM (MX0bI)

94 80 72. For weeks past the best by date: Test them in a bowl of water. If they float, toss them. Otherwise they should be fine even weeks after the best buy date, but you still might want to break them into a small bowl one at a time and check.
Posted by: PaleRider at March 09, 2025 04:44 PM (83y/e)

Posted by: Nova Local at March 09, 2025 04:45 PM (exHjb)

Thank you both.

You know what, I bought new eggs yesterday. Screw it, I'll toss the rest.

They're pretty old. Showering with the Biden's old.

Everyone have a hapoy week.

Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 04:50 PM (jvJvP)

95 Dagwood has been a sammich forever.

Posted by: Ben Had at March 09, 2025 04:51 PM (mB6WH)

96 Also, CBD, if you are not eating a croissant for breakfast several times a week than I don't know what to say.

Posted by: bluebell at March 09, 2025 04:51 PM (79pEw)

97 Speaking of ingredients that have disappeared from common usage, I made some Graham flour last week, in order to make Belfast Cakes. (Basically about two-thirds of the way from a muffin to a cupcake.)

Graham flour is very hard to find. Most of the major sources, at least, have stopped marketing it—King Arthur, Bob’s Red Mill.

Given the logic that Graham flour is literally everything from the wheat, I found a bag of hard red winter wheat at an Amish store; spread about three cups on a baking sheet, and baked at 225° for an hour to dry out. Put it in a standard (if old) blender, and first ground it and then liquefied it.

When I went to make the Cakes, I sifted it in, and any parts that wouldn’t sift, I put in my coffee grinder to grind them up further to ensure that they were reasonably flour-like.

The result was extraordinarily good, with a texture like cornmeal.

Posted by: Stephen Price Blair at March 09, 2025 04:51 PM (EXyHK)

98 Then.

Posted by: bluebell at March 09, 2025 04:52 PM (79pEw)

99 CBD, do you have a favorite French wine?
Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

"Oui, yew Americanz are sew uncultured" - French CBD in his most nasal tone
Posted by: Pete Bog at March 09, 2025 04:49 PM (Bjq84)
***

Hey!
That's not his pinkie finger he's sticking out as he sips the wine!

Posted by: Diogenes at March 09, 2025 04:52 PM (W/lyH)

100 Archimedes,

Scotch is horrific to my tastebuds as well.

Actually, it was my little joke. I love scotch, and usually find bourbon too sweet for my taste.

Posted by: Archimedes at March 09, 2025 04:52 PM (xCA6C)

101 A fridge named Linda?

Posted by: Bertram Cabot, Jr. at March 09, 2025 04:52 PM (63Dwl)

102 Yes, but the next time you have sausage ingredients, the only thing you might need more of is the bags. Plus you know how *this* sausage was made!
Posted by: Helena Handbasket at March 09, 2025 04:47 PM (Vqx30)

And they are tasty. Had some friends over yesterday celebrating a birthday. Cooked up a batch. They were a hit. Especially the Polish and Linguica.

Posted by: Pete Bog at March 09, 2025 04:53 PM (Bjq84)

103 The “pie iron” looks remarkably similar to a contraption my g-father (a welder by trade) made from scratch for my mom (his daughter) when she was in Girl Scouts ages ago. GSA actually did adventurous activities back then, like camping, and wasn’t just a leftwing pussy hat for girls.

Anyways, my gdad made this thing that was basically a panini press and the girls would put whatever they wanted into it, and roast it over a campfire.

I remember seeing it much later, when I was a kid. I was shocked at how primitive it was, and assumed it was just old and decrepit. No, my mom assured me. This is exactly what it looked like when she was a kid. She also assured me that it was a big hit with the girls, who always made sure it came on camping trips with them.

I used it once or twice, but didn’t see the appeal of a panini-like sandwich. I think I would be more enthusiastic now. Sadly, I have no idea what ultimately happened the contraption.

Posted by: Elric Blade at March 09, 2025 04:53 PM (uBQoa)

104 Do chickens ever try to escape or do they just hang around home?

Posted by: Bertram Cabot, Jr. at March 09, 2025 04:54 PM (63Dwl)

105 Stateless:

The easiest way to tell if your eggs are still fresh is to see if they sink in water.

If it lays flat: Simply fill a glass or bowl with cold water and submerge the egg. If it sinks to the bottom and lays flat on its side, it is still fresh.

If it sinks: If the egg sinks, but stands on one end at the bottom of the glass or bowl, the eggs are not as fresh but still edible. An egg that floats to the top is not fresh and could be spoiled

From Southern Living and my mama.

Posted by: Piper at March 09, 2025 04:54 PM (pZEOD)

106 Stephen Price Blair, have you tried the other stuff yet?

Posted by: Ben Had at March 09, 2025 04:54 PM (mB6WH)

107 Do chickens ever try to escape or do they just hang around home?
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:54 PM (63Dwl)
-------

Asks the man who has never seen Chicken Run.

Posted by: bluebell at March 09, 2025 04:55 PM (79pEw)

108 However, I still highly recommend getting the birdbrains not only for the free entertainment but for the steady supply of tasty protein bombs for which you control (mostly!) the inputs.
Posted by: Helena Handbasket
=====
In a few minutes I'm going to give mine some watermelon rinds.

Had a spare yardlight so put it up in the chicken yard to attract bugs (and give me some light if I have to go to the toolshed after dark). Must be working because when I let them out it is one of the first places they run to.

Posted by: Itinerant Alley Butcher at March 09, 2025 04:55 PM (/lPRQ)

109 A fridge named Linda?
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:52 PM (63Dwl)

No. The sammich.
The day before there was a soup named Bob.
Crazy.

Posted by: Diogenes at March 09, 2025 04:56 PM (W/lyH)

110 CBD, do you have a favorite French wine?

Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

Depends who's paying!

Posted by: CharlieBrown'sDildo at March 09, 2025 04:57 PM (L5An7)

111 "But... there is an "On the other hand" coming!

Stay tuned for next week!

Oh Good Lord!
CBD is going to buy a Citroen.
Sheesh!"

No.

He goes grocery shopping!!!!!

Posted by: pawn, RIP Vic at March 09, 2025 04:57 PM (QB+5g)

112 Actually, it was my little joke. I love scotch, and usually find bourbon too sweet for my taste.
Posted by: Archimedes at March 09, 2025 04:52 PM (xCA6C)

I have a bottle of Dalmore 12 year that is very good.

Posted by: jsg at March 09, 2025 04:57 PM (lW2qf)

113 A fridge named Linda?
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:52 PM

Why not?

Posted by: A Fish Called Wanda at March 09, 2025 04:57 PM (Wnv9h)

114 Me and my wife are headed to Bermuda next weekend. Never been there. I've been looking at food choices and they don 't look bad. "Fusion" of Caribbean and Traditional English foods is the dominant theme. I will definitely be trying the fish and chips, see how they match up against Cape Cod. Looks like one of their specialties is a fish sandwich served on raisin bread. Like every place has it on their menu. Sounds somewhat repulsive, but I like fried fish and I like raisin bread, so I'll have to give it a try.

Posted by: Lincolntf at March 09, 2025 04:58 PM (2cS/G)

115 CBD, do you have a favorite French wine?

Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

Depends who's paying!
Posted by: CharlieBrown'sDildo at March 09, 2025 04:57 PM

This guy gets it.

Posted by: RedMindBlueState at March 09, 2025 04:58 PM (Wnv9h)

116 Stephen Price Blair, have you tried the other stuff yet?

No. Wanted to share some of it with my dad (he came down to visit the last week and a half, just after I returned from San Diego) but he doesn’t generally try new stuff. So I’ll be trying it this week!

We did have a good time otherwise. Went to some military museums, a few restaurants, and I put him to work on my yard.

Posted by: Stephen Price Blair at March 09, 2025 04:58 PM (EXyHK)

117 But I have recently heard about Carolans Irish cream...

Sam's Club sells 750ml of Bailey's for ~$26 and 1.75L of Carolan's for... ~$26. I am hardly the Irish Cream connoisseur but I can't tell the difference. They also sell 1.75L of their Maker's Mark house brand for ~$16. I can tell the difference with that.

Posted by: Oddbob at March 09, 2025 04:58 PM (Nexda)

118 This week I made Sunday Sauce, which consists mostly of two 28-oz. cans San Marzano tomatoes,
Posted by: Bombadil at March 09, 2025 04:50 PM (MX0bI)

Every time you watch a foodie travel show in Italy they interview an old farmer with a two acre field in which they claim that San Marzano tomatoes are the best and most rare tomato in the world. I go to the store, any store and the shelves are full of San Marzano Tomatoes. I like them a great deal but do suspect much of what is marketed as San Marzano is really Fresno, or the Italian equivalent.

Posted by: Pete Bog at March 09, 2025 04:59 PM (Bjq84)

119 >>> 104 Do chickens ever try to escape or do they just hang around home?
Posted by: Bertram Cabot, Jr. at March 09, 2025 04:54 PM (63Dwl)

Chickens are pretty well domesticated and once they've been in the coop for a while they know it is "home", and will return there near or not long after sunset without encouragement.

Mine *love* when I let them out to eet zee boogs and grass and seeds and whatever else they can find, and while sometimes one or two is reluctant to go back when I start rounding them up (one of the miscreants being Bluebell the hen

), they do know where they're supposed to go.

Posted by: Helena Handbasket at March 09, 2025 04:59 PM (Vqx30)

120 , I still highly recommend getting the birdbrains not only for the free entertainment but for the steady supply of tasty protein bombs for which you control (mostly!) the inputs.
Posted by: Helena Handbasket at March 09, 2025 04:43 PM (Vqx30)
-----------

Wait, are we still talking chickens or TX MoMe?

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 04:59 PM (tT6L1)

121 (one of the miscreants being Bluebell the hen )

Posted by: Helena Handbasket at March 09, 2025 04:59 PM (Vqx30)
------------

Nobody puts bluebell in a corner.

Posted by: bluebell at March 09, 2025 05:00 PM (79pEw)

122 >>Do chickens ever try to escape or do they just hang around home?

Fly the coop is real, man.

Posted by: JackStraw at March 09, 2025 05:00 PM (LkLld)

123 [Ii]Posted by: Ciampino - humbled at March 09, 2025 04:27 PM (KjLnc)

It's not nearly as bad as London. But Paris is more segregated. The wogs live on the periphery.

Posted by: CharlieBrown'sDildo at March 09, 2025 05:01 PM (L5An7)

124 Ha, Archimedes. You got me.

I will say the last time I tasted Scotch was decades ago, long before I ever tried Jameson. Maybe I would like it now. How similar is it to Irish whisky? And is Irish whisky anything more than a marketing name? Is it basically the same as Scotch?

I will try the Carolans, No One. I don't object to spending less.

Posted by: Brunnhilde at March 09, 2025 05:02 PM (3AwA+)

125 CBD, maybe check around and see if you can find a nice Cabaret?

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:02 PM (tT6L1)

126 Why cook while in Paris ? That would be like going to Munich and making home brew beer ?

Posted by: Next2Nothing at March 09, 2025 05:02 PM (tA1/w)

127 Nobody puts bluebell in a corner.

Posted by: bluebell at March 09, 2025 05:00 PM (79pEw)

Oh look Bluebell! There's ice cream in the corner... cookies & cream!

Posted by: CharlieBrown'sDildo at March 09, 2025 05:03 PM (L5An7)

128
Just saw, another plane crash in a Pennsylvania suburban parking lot. Small plane took off with a door open, was turning around to come back and land, and then crash-landed in a parking lot.

Posted by: publius, Rascally Mr. Miley (w6EFb) at March 09, 2025 05:03 PM (w6EFb)

129 CBD, maybe check around and see if you can find a nice Cabaret?

“Well, that’s what comes from too much pills and liquor…”

Posted by: Stephen Price Blair at March 09, 2025 05:04 PM (EXyHK)

130 Oh look Bluebell! There's ice cream in the corner... cookies & cream!
Posted by: CharlieBrown'sDildo at March 09, 2025 05:03 PM

It's a trap!

Posted by: RedMindBlueState at March 09, 2025 05:04 PM (Wnv9h)

131 Just saw, another plane crash in a Pennsylvania suburban parking lot. Small plane took off with a door open...

Damn that dastard Trump!

Posted by: Oddbob at March 09, 2025 05:05 PM (hK2IR)

132 Small plane took off with a door open…

Is this one of those things that isn’t on the pilot’s checklist because it kind of goes without saying?

Posted by: Stephen Price Blair at March 09, 2025 05:05 PM (EXyHK)

133 If any horde member is close to an HEB I would highly recommend going to the frozen seafood section and pick up a bag of the HEB Cajun Shrimp Boil. Serves 4. It takes only up to 10 minutes in the microwave . It boils in the bag . Contains large shrimp, potatoes, corn on cob and andouille sausage in a Cajun spice buttery sauce.

I had picked it up by mistake thinking it was just a bag of frozen shrimp. I discovered yesterday it wasn't and cooked it for dinner. Just as good or better than anything I've had in a restaurant. I was shocked how good.

Disclaimer: I have the palate of a hobo. ( but I stand by the recommendation)

Posted by: Sebastian Melmoth at March 09, 2025 05:05 PM (VofaG)

134 Is this one of those things that isn’t on the pilot’s checklist because it kind of goes without saying?
Posted by: Stephen Price Blair at March 09, 2025 05:05 PM (EXyHK)
----------

Unless literacy is no longer a requirement for being a pilot.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:06 PM (tT6L1)

135 CBD, do you have a favorite French wine?

Posted by: RI Red at March 09, 2025 04:38 PM (6NZol)

Depends who's paying!
Posted by: CharlieBrown'sDildo at March 09, 2025 04:57 PM

This guy gets it.
Posted by: RedMindBlueState

Oh, surely this trip is on the expense account!

Posted by: RI Red at March 09, 2025 05:06 PM (6NZol)

136 Oh, surely this trip is on the expense account!
Posted by: RI Red at March 09, 2025 05:06 PM (6NZol)
------------

I loved gaming expense accounts. Claim $25 and dumpster drive for dinner.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:07 PM (tT6L1)

137 Sebastion, the HEB here does a shrimp boil every month or so. Cooked on the spot. Smells really good.

Posted by: Ben Had at March 09, 2025 05:08 PM (mB6WH)

138 *might have been a couple of decades since I did an expense account.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:08 PM (tT6L1)

139 I had a nice 2005 red burgundy last night

Posted by: Elric Blade at March 09, 2025 05:09 PM (uBQoa)

140 Oh, surely this trip is on the expense account!

Posted by: RI Red at March 09, 2025 05:06 PM (6NZol)

I tend toward Burgundies, but they tend toward triple digits.

Posted by: CharlieBrown'sDildo at March 09, 2025 05:09 PM (L5An7)

141
See the top of the Daily Mail for the story. They have ATC recording. The pilot was having trouble hearing the ATC over the radio because of the wind noise due to the door being open.

Then, ATC is heard telling him to pull up, pull up!

Posted by: publius, Rascally Mr. Miley (w6EFb) at March 09, 2025 05:09 PM (w6EFb)

142 I can't tell the difference between a $25 bottle of wine and a $2500 bottle of wine except the price. I've had both.

Posted by: Sebastian Melmoth at March 09, 2025 05:09 PM (VofaG)

143 Spent all afternoon prepping produce for the coming week, and making sourdough bread dough, which I will bake in the morning.

Now I don't want to cook anything for dinner. Might be a pizza night.

Posted by: Dash my lace wigs! at March 09, 2025 05:09 PM (OX9vb)

144 Mine *love* when I let them out to eet zee boogs and grass and seeds and whatever else they can find, and while sometimes one or two is reluctant to go back when I start rounding them up (one of the miscreants being Bluebell the hen ), they do know where they're supposed to go.
Posted by: Helena Handbasket

Helena, what are the predators in your area? Mine would be coyotes, eagles, etc.

Posted by: RI Red at March 09, 2025 05:10 PM (6NZol)

145 If any horde member is close to an HEB I would highly recommend going to the frozen seafood section and pick up a bag of the HEB Cajun Shrimp Boil. Serves 4. It takes only up to 10 minutes in the microwave . It boils in the bag . Contains large shrimp, potatoes, corn on cob and andouille sausage in a Cajun spice buttery sauce.
Posted by: Sebastian Melmoth at March 09, 2025 05:05 PM (VofaG)

Geez Ben Had. We did it the hard way. That sounds delicious. I wonder if the potato and corn are par boiled before packing? Otherwise, I would think the shrimp would be rubbery by the time they cooked.

Posted by: Pete Bog at March 09, 2025 05:10 PM (Bjq84)

146 Jameson's is Irish Whiskey.

Posted by: no one of any consequence at March 09, 2025 05:10 PM (ZmEVT)

147 RI Red, I should add I raised dinner as well in the form of two yearling steers purchased from RancherBob and CowHorseQueen in '23. I fed them out for another year, which included the grass that grew from last year's ludicrous rain volume and two months of 50-50 sweet feed and chops (corn 'chopped', so more coarse than ground) and I'm very happy with the result. As is everyone else who had a portion.

I have more beef growing this year and may add a couple bacon seeds, probably some lamb chops, and definitely a few meat chickens.

Posted by: Helena Handbasket at March 09, 2025 05:11 PM (Vqx30)

148 Folks... there is plenty of opportunity for topical stuff in the 75 threads a week devoted to news.

This is lighthearted...let's keep it that way.

Posted by: CharlieBrown'sDildo at March 09, 2025 05:11 PM (L5An7)

149 Get that smelly cheese not allowed on a bus ?
Or the cheese featuring live bugs crawling through it?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 05:11 PM (5Ju3w)

150 Thank you Piper.

I threw out the eggs. I was sick since Wednesday and had 2 of them Thursday and Friday. I microwaved them for 70 seconds but they tasted really rubbery.

I'm feeling pretty good physically today, mostly over my cold or whatever. So the eggs didn't kill me.

I checked the Best Before date as I was throwing them out. I'm embarrassed to say the date....

Really embarrassed. But people know I've been in a bad place since Mom passed.

The microwave probably saved me.

November 3rd, 2024

Live and learn.....

Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 05:11 PM (jvJvP)

151 I know Jameson is Irish whisky but is Irish different than Scotch?

Posted by: Brunnhilde at March 09, 2025 05:13 PM (3AwA+)

152 I tend toward Burgundies, but they tend toward triple digits.
Posted by: CharlieBrown'sDildo at March 09, 2025 05

CBD, Carlos Rossi makes an excellent Burgundy in your price range! While you are in France you should drink all of it you can find. It is hearty.

Posted by: Pete Bog at March 09, 2025 05:14 PM (Bjq84)

153 Burgundies
Those cute Australian parrots?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 05:14 PM (5Ju3w)

154 132 Small plane took off with a door open…

Is this one of those things that isn’t on the pilot’s checklist because it kind of goes without saying?
Posted by: Stephen Price Blair at March 09, 2025 05:05 PM (EXyHK)

--------

The pitot tube was clear. They were good to go.

Posted by: Cicero (@cicero43) at March 09, 2025 05:15 PM (hyRup)

155 I also can't find a source for black or white pudding this year. Bit of a bummer.

Posted by: Brunnhilde at March 09, 2025 05:15 PM (3AwA+)

156 Pete Bog, the times you have done the shrimp boil it was phenomenal.

Posted by: Ben Had at March 09, 2025 05:15 PM (mB6WH)

157 >>>They look like fun, although as are many foods that have disappeared from common consumption, there was probably a reason!

Campfire pies haven't disappeared. You just have to travel in the right circles.

https://www.amazon.com/s?k=campfire+pie+iron

Posted by: Anon Y. Mous at March 09, 2025 05:15 PM (klJTj)

158 Mountain Pie = Moose Droppings

Posted by: You Really Don't Want to Know at March 09, 2025 05:16 PM (jcQqy)

159 If you are headed to the Caribbean and not familiar with the food and want to try something good, order some ceviche.

Posted by: pawn, RIP Vic at March 09, 2025 05:16 PM (QB+5g)

160 133
Disclaimer: I have the palate of a hobo. ( but I stand by the recommendation)

Posted by: Sebastian Melmoth at March 09, 2025 05:05 PM (VofaG)
----
So you grade sterno?

Posted by: Ciampino - humbled at March 09, 2025 05:16 PM (KjLnc)

161
Now, my near 95 year old mother wants Moon Pies. No mention of RC cola, but gonna have to get some Moon Pies tomorrow.

Posted by: publius, Rascally Mr. Miley (w6EFb) at March 09, 2025 05:16 PM (w6EFb)

162 BTW, if anyone here follows my vintage recipe site (link in nic) I’ve changed the link on the recipe from going to a postcard-style PDF to opening a simple text file, which should make recipes much easier to copy.

This week’s recipe is a “Transparent Pie”. Basically sugar in a crust flavored with brandy.

Posted by: Stephen Price Blair at March 09, 2025 05:17 PM (EXyHK)

163 CBD, CBD, CBD...

I have one word for you.

Microwave burritos.

Posted by: Weasel at March 09, 2025 05:17 PM (C5ajJ)

164 While you are in France you should drink all of it you can find. It is hearty.

Posted by: Pete Bog at March 09, 2025 05:14 PM (Bjq84)

They have EU classified wine here. Not even from French grapes. I think it is delivered in tankers and probably tastes of the bunker oil.

Posted by: CharlieBrown'sDildo at March 09, 2025 05:17 PM (L5An7)

165 Pete Bog, you didn't notice the gallon of Carlo Rossi burgundy at the MoMe year before last?

Posted by: Ben Had at March 09, 2025 05:17 PM (mB6WH)

166 I know Jameson is Irish whisky but is Irish different than Scotch?
Posted by: Brunnhilde

Oh yes.

Posted by: Tuna at March 09, 2025 05:18 PM (lJ0H4)

167 >>> 144
==
Helena, what are the predators in your area? Mine would be coyotes, eagles, etc.
Posted by: RI Red at March 09, 2025 05:10 PM (6NZol)

Same here; we also have bobcats (which I did not expect). I knew raccoons were asshoes - they will eat chickens and rip off heads of others they don't eat for spite - but Ben Had pointed out that skunks and snakes love them some chicken eggs (and iirc skunks will sometimes eat the birds too). And sadly there's the occasional dog that got dumped by some retard who thinks it will 'live off the land'. This is why I only let mine out when I will be working outside!

Posted by: Helena Handbasket at March 09, 2025 05:18 PM (Vqx30)

168 Pete Bog, the times you have done the shrimp boil it was phenomenal.
Posted by: Ben Had at March 09, 2025 05:15 PM (mB6WH)f

Excellent subliminal ad for the Texas MoMe. Get your tickets before they sell out. This is the X edition MoMe. Gonna be huge. And luxurious.

Posted by: Pete Bog at March 09, 2025 05:18 PM (Bjq84)

169 Microwave burritos.

Posted by: Weasel at March 09, 2025 05:17 PM (C5ajJ)

I LOVE microwave Burritos!

Posted by: CharlieBrown'sDildo at March 09, 2025 05:18 PM (L5An7)

170 Cabaret?
Announcer: show them what you had for breakfast girls!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 05:19 PM (5Ju3w)

171 BBL. Gotta take my afternoon nap before the Gub Thread. But EST has me confused.

Posted by: RI Red at March 09, 2025 05:19 PM (6NZol)

172 >>If you are headed to the Caribbean and not familiar with the food and want to try something good, order some ceviche.

Had it in Peru made with Chilean Sea Bass. Tasty.

Posted by: JackStraw at March 09, 2025 05:19 PM (LkLld)

173 The best wine, usually, is the wine someone brings over.

Usually.

Unless it's in a box. Maybe.

Posted by: Martini Farmer at March 09, 2025 05:20 PM (Q4IgG)

174 I go to the store, any store and the shelves are full of San Marzano Tomatoes. I like them a great deal but do suspect much of what is marketed as San Marzano is really Fresno, or the Italian equivalent.

Posted by: Pete Bog

That would be typical of American marketing. If you tried to sell Kraft Parmesan in Italy, they'd put you in jail.

I think it's interesting that canned tomatoes are good. Of course, they are promptly packed post-picking, so they can't be out of season. A lot of fresh tomatoes really aren't good.

Posted by: Bombadil at March 09, 2025 05:20 PM (MX0bI)

175 I LOVE microwave Burritos!

Posted by: CharlieBrown'sDildo at March 09, 2025 05:18 PM (L5An7)

with maple syrup ...

Posted by: You Really Don't Want to Know at March 09, 2025 05:20 PM (jcQqy)

176 There is a winery in Samaria that has bottled a special vintage of Trump-Vance wine. Trying to get some.

Posted by: Ben Had at March 09, 2025 05:21 PM (mB6WH)

177 French wine (and especially red burgundy and Bordeaux) are heavily dependent on year of vintage. You would be well served by getting a table of vintage years with ratings for each year. Then get the cheapest you can find for the exceptional years.

It wont be first growth. It will be a small, no-name vineyard. So what? A good vintage year is good for all vineyards. You will not be disappointed, and you will save a pile of money over the more famous brands, and a good year from a cheaper brand might even be better than a mediocre year from a top brand.

Posted by: Elric Blade at March 09, 2025 05:21 PM (uBQoa)

178 151 I know Jameson is Irish whisky but is Irish different than Scotch?

Posted by: Brunnhilde at March 09, 2025 05:13 PM (3AwA+)
----
If you ask for a Scotch in a Boston Irish Pub you'll probably end up in the alley, dead.

Posted by: Ciampino - humbled at March 09, 2025 05:23 PM (KjLnc)

179 Microwave burritos.

Posted by: Weasel at March 09, 2025 05:17 PM (C5ajJ)

I LOVE microwave Burritos!
Posted by: CharlieBrown'sDildo at March 09, 2025 05:18 PM (L5An7)
----
PRO TIP: Cook them on a paper towel and eat them standing over the sink. Cleanup is a breeze!

Posted by: Weasel at March 09, 2025 05:23 PM (C5ajJ)

180 The one thing I can't find in south Texas is Concord Grapes. I've wanted to share with my native Texan friends because it's the grape where 'grape' flavor comes from. It's like eating candy.

Posted by: Sebastian Melmoth at March 09, 2025 05:24 PM (VofaG)

181 PRO TIP: Cook them on a paper towel and eat them standing over the sink. Cleanup is a breeze!

Posted by: Weasel at March 09, 2025 05:23 PM (C5ajJ)

Is there any other way?

Posted by: CharlieBrown'sDildo at March 09, 2025 05:25 PM (L5An7)

182 I found a small bit of short rib ragu in the freezer, so I'll have that over mafaldine pasta tomorrow (that's the pasta that looks like skinny lasagna noodles).

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 09, 2025 05:25 PM (kpS4V)

183 Is there any other way?
Posted by: CharlieBrown'sDildo at March 09, 2025 05:25 PM (L5An7)
----
I've heard rumors of people using plates.

*shudders*

Posted by: Weasel at March 09, 2025 05:26 PM (C5ajJ)

184 Sebastion, you can grow your own . One plant would be plenty.

Posted by: Ben Had at March 09, 2025 05:26 PM (mB6WH)

185 Are there any farmers markets during the week to perhaps get some items at possibly lesser prices?
Enjoy the challenge.

Posted by: Paisley at March 09, 2025 05:26 PM (ny1NG)

186 "If you ask for a Scotch in a Boston Irish Pub you'll probably end up in the alley, dead."

I'm part Irish. If I was in an Irish pub and someone ordered Scotch, I would probably help drag the body out back.

Posted by: Brunnhilde at March 09, 2025 05:27 PM (3AwA+)

187 CBD, forgive me if you already know these places!

L'Alsace has a delicious pork belly comfit, among other wonderful dishes.

If you're interested in Asian art, the Musée Cernuschi has a l9vely collection.

Also, and this may be more of a chick thing, I enjoyed Musée Nissim de Camondo. French decor stuff. But near Parc Monceau, which is a favorite of ours.

Keep in mind, my tastes run to bistro/brasserie l, and small museums.

I am embarrassed to say how many times I went to Paris before tackling The Louvre. And even then, I went because my friend didn't want to go by herself! 😂

35,000 paintings, God grant me patience.

Posted by: Tammy-al Thor at March 09, 2025 05:28 PM (Vvh2V)

188 CBD has been moving Europian for some time, given his embracing the metric system, and forsaking of .45 ACP for 9mm. The French sojourn is likely to accelerate his transition.

Posted by: Duncanthrax at March 09, 2025 05:28 PM (a3Q+t)

189 I’d sooner eat a mountain pie cooked in a homo’s ass than a microwave burrito. I still have traumatic flashbacks to my dirt-poor college days microwaving burritos because I couldn’t afford anything better (like dog food). Unless microwave burritos are much better now, they always came out sloppy and wet and soggy like they were actually cooked in a homo’s asshole.

Posted by: Elric Blade at March 09, 2025 05:29 PM (uBQoa)

190 Still time left to make malfatti before changing over to spring/summer menu.

Posted by: Ben Had at March 09, 2025 05:29 PM (mB6WH)

191 Okay, I have to give prop's to my spouse's beer...but dang, the combo with his beer and the TJ beer bread mix was amazing. Not often we don't have my kid's sourdough for Sunday dinner (she's camping for spring break, so this is why I could make any bread...and I don't knead dough), but this was a very nice change up!

Posted by: Nova Local at March 09, 2025 05:30 PM (exHjb)

192 Sebastion, you can grow your own . One plant would be plenty.
Posted by: Ben Had at March 09, 2025 05:26 PM (mB6WH)

I think that's the only option because they aren't sold in stores. They don't ship well and have a short shelf life.

Posted by: Sebastian Melmoth at March 09, 2025 05:30 PM (VofaG)

193 Ha! It turns out that Ceviche is the national dish of Peru.

I bet it was delicious, Mr Straw.

Posted by: pawn, RIP Vic at March 09, 2025 05:30 PM (QB+5g)

194 Pineapple stuffing sounds wonderful!

If you want to call it Pineapple Bread Pudding, that will probably make it more palatable for people who don't like yams with marshmallows.

Posted by: Suburbanbanshee at March 09, 2025 05:33 PM (p2GXS)

195 >>Ha! It turns out that Ceviche is the national dish of Peru.

>>I bet it was delicious, Mr Straw.

It was indeed. Of course the Pisco Sours didn't hurt either.

Posted by: JackStraw at March 09, 2025 05:34 PM (LkLld)

196 I know Jameson is Irish whisky but is Irish different than Scotch?
Posted by: Brunnhilde at March 09, 2025 05:13 PM

Irish (and bourbon) is whiskey, while Scotch (and everything else, like Canadian) is whisky.

Irish and Scotch are (in general) made the same way. The malt is dried over peat fires; for Scotch the smoke is allowed to penetrate and flow through the malt, while for Irish it isn't. That's primarily what gives Scotch its flavour.

Posted by: Duncanthrax at March 09, 2025 05:36 PM (a3Q+t)

197 the market along the Rue Mouffetard, in the 5th. more or less next to you

enough said....

Posted by: SantaRosaStan at March 09, 2025 05:36 PM (94/H1)

198 We're trying something a bit different at Che Blake today.

I'm going to smoke a couple of steaks for about 40 minutes, pull the steaks off the grill and run the grill up to 450 and toss the steaks back on for a quick sear.

Should be good to excellent.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:36 PM (tT6L1)

199 CBD likes microwave burritos? I somehow don't feel so bad about my occasional craving of Taco Bell tacos.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:38 PM (tT6L1)

200 Pineapple stuffing sounds wonderful!

If you want to call it Pineapple Bread Pudding, that will probably make it more palatable for people who don't like yams with marshmallows.
Posted by: Suburbanbanshee at March 09, 2025 05:33 PM

Sounds similar to a dessert at a (now closed) inn in Newport. Kind of a bread stabilized pineapple souffle. I've made that for friends as a brunch item. It disappears quickly.

Posted by: RedMindBlueState at March 09, 2025 05:38 PM (Wnv9h)

201 Banana Bread is a favorite of mine.

Posted by: Sebastian Melmoth at March 09, 2025 05:39 PM (VofaG)

202 We've been bingeing on meatloaf recently because it has been hitting the spot. Seems like the secret is BBQ sauce in the mix and then more slathered on top of the loaf halfway through cooking. I like meatloaf but it's often boring. The BBQ sauce makes all the difference.

Posted by: Emmie at March 09, 2025 05:40 PM (Sf2cq)

203 165 Pete Bog, you didn't notice the gallon of Carlo Rossi burgundy at the MoMe year before last?
Posted by: Ben Had at March 09, 2025 05:17 PM (mB6WH)

??! I didn't see that. I would have tried it. Is it good, or was it there as a joke? It certainly is a good price point for an everyday wine.

Posted by: Dash my lace wigs! at March 09, 2025 05:40 PM (OX9vb)

204 For the morbidly curious: the round the state uses is .308 frangible. Hornady 110gr TAP Urban specifically.

Firing Squad

Posted by: rhennigantx at March 09, 2025 05:41 PM (gbOdA)

205 CBD likes microwave burritos? I somehow don't feel so bad about my occasional craving of Taco Bell tacos.
Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:38 PM (tT6L1)

Don't try the Jack in the Box tacos. They are addictive . I have no idea what meat they are using and it's probably the worst fast food one could have. I weaned myself off of them a couple of decades ago. I have had a few relapses.

Posted by: Sebastian Melmoth at March 09, 2025 05:42 PM (VofaG)

206 Pete Bog, it is very drinkable. It's great in the winter warmed with raisins and cinnamon sticks in it.

Posted by: Ben Had at March 09, 2025 05:42 PM (mB6WH)

207 Microwave burritos.

Posted by: Weasel at March 09, 2025 05:17 PM (C5ajJ)

I LOVE microwave Burritos!
Posted by: CharlieBrown'sDildo at March 09, 2025 05:18 PM (L5An7)
----
PRO TIP: Cook them on a paper towel and eat them standing over the sink. Cleanup is a breeze!
Posted by: Weasel at March 09, 2025 05:23 PM (C5ajJ)
***

Keep a bier handy to sooth the burn in the roof of your mouth that will inevitably result from the first bite.

Posted by: Diogenes at March 09, 2025 05:44 PM (W/lyH)

208 I don't like burritos. There, I said it. But, probably has to do with the flour tortilla. Don't care for them, at all.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 05:45 PM (tT6L1)

209 10 Note to folks - Trader Joe's is the place for eggs.

$3.50/dozen. I almost fainted. Now, I know why Walmart dropped to $5 last week.

Limited to 1/person, NOT 1 per family, so spouse and I each got one yesterday.

And apparently, these are the "good" eggs where nothing bad is in them...who knows, but they'd probably be the $8-10 eggs elsewhere.

And do you need an excuse to have a Trader Joe's sojourn?
Posted by: Nova Local at March 09, 2025 04:06 PM (exHjb)

Can confirm. Was picking up a wine for tonight's penne and walked past the eggs. Mine had the brown eggs for 3.49. First egg purchase in a few weeks...

Posted by: Joe Kidd at March 09, 2025 05:45 PM (bA75n)

210 Oops, Dash, sorry. Probably the best cheap wine out there. 12 bucks a gallon and it doesn't turn to vinegar 3 days after you open it.

Posted by: Ben Had at March 09, 2025 05:46 PM (mB6WH)

211 210 Oops, Dash, sorry. Probably the best cheap wine out there. 12 bucks a gallon and it doesn't turn to vinegar 3 days after you open it.
Posted by: Ben Had at March 09, 2025 05:46 PM (mB6WH)

OK, I'm going to try it. Between the two of us, it won't last three days, anyway...

Posted by: Dash my lace wigs! at March 09, 2025 05:47 PM (OX9vb)

212 be sure to drink some yummy champagne, buy the mrs. some fine fragrance and try to go to harry’s bar. i did and it was fun!

Posted by: cherries are the best at March 09, 2025 05:47 PM (OXB2b)

213 Dash, another inexpensive drinkable wine is Sutter Home.

Posted by: Ben Had at March 09, 2025 05:50 PM (mB6WH)

214 I can't tell the difference between a $25 bottle of wine and a $2500 bottle of wine except the price. I've had both.

I hear that Vic was at the Feast of Cana and was treated to some of the wine served late in the party.

Posted by: Unknown Drip Under Pressure at March 09, 2025 05:50 PM (a4flb)

215 You could take some pics at a bakery. One of us Morons might hurt ourselves biting the screen though.
Posted by: DaveA at March 09, 2025 04:09 PM (FhXTo)

a bakery like THIS bakery

https://www.youtube.com/embed/i7n5bljNqFw

Posted by: Kindltot at March 09, 2025 05:51 PM (D7oie)

216 Nobody puts bluebell in a corner.

Posted by: bluebell at March 09, 2025 05:00 PM (79pEw)

Oh look Bluebell! There's ice cream in the corner... cookies & cream!
Posted by: CharlieBrown'sDildo at March 09, 2025 05:03 PM (L5An7)
***

One wonders. Is the Atlantic Ocean big enough to keep one safe from a riled up Bluebell?

Posted by: Diogenes at March 09, 2025 05:51 PM (W/lyH)

217 Since it was mentioned. I look forward to see you all at MoMe X. Shooting , food, deep fried bacon, dancing and laughter.

Posted by: Ben Had at March 09, 2025 05:54 PM (mB6WH)

218 diners hold their hands above the sandwich to prevent the maggots from leaping.

Mmmm mmmm

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 05:55 PM (5Ju3w)

219 Sutter Home.

AKA Shudder Groan.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 05:57 PM (5Ju3w)

220 But I have recently heard about Carolans Irish cream...

Sam's Club sells 750ml of Bailey's for ~$26 and 1.75L of Carolan's for... ~$26. I am hardly the Irish Cream connoisseur but I can't tell the difference. They also sell 1.75L of their Maker's Mark house brand for ~$16. I can tell the difference with that.
Posted by: Oddbob at March 09, 2025 04:58 PM

--------------------------

I don't care for Irish Cream but my sister loves it and it's my standard hostess gift when she has us over for dinner. She's happy to get the big jug of Carolan's instead of the small Bailey's and says she enjoys it just as much.

Posted by: Bigsmith at March 09, 2025 05:57 PM (1Au9i)

221 Need some advice. I made crab salad this week and it was OK but not great. I put lemon zest and juice celery, mayo and Old Bay seasoning it it but it was lacking something.

Posted by: Ben Had at March 09, 2025 05:59 PM (mB6WH)

222 Need some advice. I made crab salad this week and it was OK but not great. I put lemon zest and juice celery, mayo and Old Bay seasoning it it but it was lacking something.
Posted by: Ben Had at March 09, 2025 05:59 PM

-----------------

Crab?

Posted by: Bigsmith at March 09, 2025 06:00 PM (1Au9i)

223 Bigsmith , I used both lump and claw crab meat.

Posted by: Ben Had at March 09, 2025 06:02 PM (mB6WH)

224 Need some advice. I made crab salad this week and it was OK but not great. I put lemon zest and juice celery, mayo and Old Bay seasoning it it but it was lacking something.
Posted by: Ben Had at March 09, 2025 05:59 PM

A little tarragon is nice. I made a tarragon-heavy crab sauce for pasta the other day. It worked quite well.

Posted by: RedMindBlueState at March 09, 2025 06:02 PM (Wnv9h)

225 Oh look Bluebell! There's ice cream in the corner... cookies & cream!
Posted by: CharlieBrown'sDildo at March 09, 2025 05:03 PM (L5An7)
----------

I was talking about bluebell the hen. Which corner is the ice cream in?

Posted by: bluebell at March 09, 2025 06:03 PM (79pEw)

226 By the way, some Canadian provinces in protest of US tariffs, are pulling US booze from the shelves.

Our government loathes us.

Posted by: Stateless...52% - mental state clawing up from 10% at March 09, 2025 06:03 PM (jvJvP)

227 RMBS, I want to do a lobster in champagne sauce over angel hair this week.

Posted by: Ben Had at March 09, 2025 06:05 PM (mB6WH)

228 RMBS, I want to do a lobster in champagne sauce over angel hair this week.
Posted by: Ben Had at March 09, 2025 06:05 PM

Om, nom, nom!

Posted by: RedMindBlueState at March 09, 2025 06:05 PM (Wnv9h)

229 Ben Had, maybe less mayo?

Posted by: Tammy-al Thor at March 09, 2025 06:08 PM (Vvh2V)

230 Eggs In Purgatory

Longtime commenter and serious amateur bartender "NaturalFake" sent that along. Looks great! I like spicy eggs, and this one can be tuned up very easily. In fact, I'll dig up a recipe for Shakshuka one of these days if I remember!

*****

I was given a different name for that recipe. It was called
"drowned eggs". (Translated from Spanish.)

It is good. I like food, good food, but an extremely lazy. My lazy (but surprisingly good version of this recipe) is as follows...

One quart of mild salsa. Bring to a simmer on stove top pot. Add about four whole eggs. Let simmer till poached. Remove from heat and serve.

Very simple. Surprisingly good. I recomend chunky salsa, not pureed.

Posted by: EFG at March 09, 2025 06:09 PM (0fs9V)

231 Tammy, that could be. I thought I was being careful but maybe not.

Posted by: Ben Had at March 09, 2025 06:10 PM (mB6WH)

232 Don't try the Jack in the Box tacos. They are addictive . I have no idea what meat they are using and it's probably the worst fast food one could have. I weaned myself off of them a couple of decades ago. I have had a few relapses.
Posted by: Sebastian Melmoth at March 09, 2025 05:42 PM (VofaG)
-----------

I see to recall Jack's spicy chicken sandwich was pretty good.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 09, 2025 06:10 PM (tT6L1)

233 114 Me and my wife are headed to Bermuda next weekend. Never been there.
Posted by: Lincolntf at March 09, 2025 04:58 PM (2cS/G)

Spent a good deal of the summer of 1988 making weekly trips there while working on a cruise ship. Our ship was small enough to dock at St Georges, from where Fort St. Catherine is a healthy (short, but mostly uphill) walk. Larger ships docked in Hamilton, the capital city. Most off your shops were there, including the one where I got my havana cigars. I'm sure a lot has changed over the years..

Posted by: Joe Kidd at March 09, 2025 06:14 PM (bA75n)

234 If someone likes Irish cream and thinks Carolans is as good as Baileys, Carolans it is. Thanks, Bigsmith.

Posted by: Brunnhilde at March 09, 2025 06:15 PM (3AwA+)

235 creeper makes the best Irish Cream , hands down

Posted by: Ben Had at March 09, 2025 06:16 PM (mB6WH)

236 No. Just...NO!
Pineapple Stuffing

That sounds horrible on so many levels!

*****

I absolutely love pizza with sausage and pineapple, so you can guess how I come down on this pineapple stuffing.

Posted by: EFG at March 09, 2025 06:16 PM (0fs9V)

237 "Don't try the Jack in the Box tacos. They are addictive . I have no idea what meat they are using and it's probably the worst fast food one could have."

I could have agreed with you back in my, um, herbal days in the 1970s and 1980s but I don't have any nostalgia for that time (or food) now.

Posted by: Art Rondelet of Malmsey at March 09, 2025 06:16 PM (FEVMW)

238 Well this sounds fun!
What in the World Is a "Mountain Pie"?

They look like fun, although as are many foods that have disappeared from common consumption, there was probably a reason!

*****

That's actually pretty darn insightful, and an indication of wisdom on your part.

Posted by: EFG at March 09, 2025 06:17 PM (0fs9V)

239 CBD,
I broke down and used the Dutch oven for my sourdough boule today. I sent you a picture.

Posted by: lin-duh at March 09, 2025 06:18 PM (nKjbR)

240 Now to scrub the floor....

Posted by: lin-duh at March 09, 2025 06:19 PM (nKjbR)

241 Cool @Joe Kidd. We're staying in Paget, apparently pretty central. We intend to kayak every day, eat out every night and catch some of the Rugby 7's Tournament. Otherwise we'll probably hit historical sites, cool beaches. Only there for 4 days, so we have a lot to cram in.

Posted by: Lincolntf at March 09, 2025 06:19 PM (2cS/G)

242 Creeper,

I'll send you my address...

(Thanks, Ben Had!)

Posted by: Brunnhilde at March 09, 2025 06:19 PM (3AwA+)

243 lin-duh, was it beautiful?

Posted by: Ben Had at March 09, 2025 06:19 PM (mB6WH)

244 Musee d'Orsay. Worth a visit. Here is the Van Gogh room.

https://tinyurl.com/4f7275ay

Posted by: javems at March 09, 2025 06:19 PM (bHTuV)

245 224 Need some advice. I made crab salad this week and it was OK but not great. I put lemon zest and juice celery, mayo and Old Bay seasoning it it but it was lacking something.
Posted by: Ben Had at March 09, 2025 05:59 PM

A little tarragon is nice. I made a tarragon-heavy crab sauce for pasta the other day. It worked quite well.
Posted by: RedMindBlueState at March 09, 2025 06:02 PM (Wnv9h)

Juice celery? Think I see the problem...

Posted by: Joe Kidd at March 09, 2025 06:20 PM (bA75n)

246 239 CBD,
I broke down and used the Dutch oven for my sourdough boule today. I sent you a picture.
Posted by: lin-duh at March 09, 2025 06:18 PM (nKjbR)

240 Now to scrub the floor....
Posted by: lin-duh at March 09, 2025 06:19 PM (nKjbR)

How'd it turn out? Or is post #240 an indication?

Posted by: Dash my lace wigs! at March 09, 2025 06:20 PM (OX9vb)

247 Joe Kidd, pardon my punctuation errors. That was lemon juice and celery.

Posted by: Ben Had at March 09, 2025 06:21 PM (mB6WH)

248 I know there is a difference between $200 wine and $20.
Bit know you can get good and poor are both prices.
I say the higher price just increases your chances

Posted by: Skip i at March 09, 2025 06:22 PM (fwDg9)

249 As much wine as I drink I'm not spending 20 bucks a bottle but I'm not drinking Ripple either.

Posted by: Ben Had at March 09, 2025 06:28 PM (mB6WH)

250 Not particularly fond of fresh or uncooked pineapple, but I like baked pineapple slices on the ham. Sweetens right up.

Posted by: From about That Time at March 09, 2025 06:32 PM (n4GiU)

251 so we have a lot to cram in.

This is a problem for the Paolo too.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 09, 2025 06:33 PM (5Ju3w)

252 Vin de table is the usual name for a tablewine in France.
I forget what the German name is.
Decent wine. Everyday wine.

Posted by: MkY at March 09, 2025 06:34 PM (cPGH3)

253 241 Cool @Joe Kidd. We're staying in Paget, apparently pretty central. We intend to kayak every day, eat out every night and catch some of the Rugby 7's Tournament. Otherwise we'll probably hit historical sites, cool beaches. Only there for 4 days, so we have a lot to cram in.
Posted by: Lincolntf at March 09, 2025 06:19 PM (2cS/G)

Can recommend Elbow Beach. Gin-clear water gently lapping the vaguely pink sand. If it's still there, hit Gunpowder Cavern in St. George. Pretty good fish n chips wonderfully paired with a pint of John Courage. Walk it off with a stroll up to Ft. St. Cat and sit under the cannon to watch the sunset. Maybe bring a couple cans of Dark N Stormy to enhance to experience..

Posted by: Joe Kidd at March 09, 2025 06:34 PM (bA75n)

254 When we give wine as a gift, I feel fine with anything over 25 bucks. I don't drink the crap, but I try to be polite and that's commensurate with other courtesy gifts. (Sidenote: Some of our friends/family have put my wife in charge of buying the wine.)

Posted by: Lincolntf at March 09, 2025 06:35 PM (2cS/G)

255 Costco has 2 dozen brown, organic eggs for about $6.70. I don't usually get brown eggs, so it's a bit of an experiment.
Posted by: Archimedes
=====
If you are into fried eggs, you'll like them. Don't know why but brown eggs seem much less prone to the yolk running in the fry pan compared to white shell eggs.
My opinion, of no particular value.

Posted by: From about That Time at March 09, 2025 06:35 PM (n4GiU)

256 Archimedes, I only use brown eggs.

Posted by: Ben Had at March 09, 2025 06:37 PM (mB6WH)

257 247 Joe Kidd, pardon my punctuation errors. That was lemon juice and celery.
Posted by: Ben Had at March 09, 2025 06:21 PM (mB6WH)

Ah. I thought you somehow juiced the celery, which to my mind would dilute the crab. Carry on, then...and maybe hold the mayo..

Posted by: Joe Kidd at March 09, 2025 06:37 PM (bA75n)

258 @Joe Kidd. I hope you don't mind that I just copy/pasted your comment to my wife. We'll hopefully do all those things. I've heard a lot about the Dark n Stormy, but I thought it was a mixed drink. Is it canned like a beer?:

Posted by: Lincolntf at March 09, 2025 06:38 PM (2cS/G)

259 I like wine, but unless I'm eating a steak, I prefer desert wines.
So sue me.
I've never had a white I like much.
But I'm learning to make sparkling meads. An adventure. If the cork doesn't blow out, they're seriously good.
You can make a decent (actually VERY decent) Irish cream at home. Supposed to age a week?
Dunno, never had one last that long.

Posted by: MkY at March 09, 2025 06:39 PM (cPGH3)

260 166 I know Jameson is Irish whisky but is Irish different than Scotch?
Posted by: Brunnhilde

---------

Sort of.

Both Scotch and Irish are distilled from what is essentially beer. The beer is made from barley (like most beer) but it doesn't include hops (unlike an American lager.)

In Scotch, all of the barely is malted. Malting is the process of soaking the cut barley for a couple of days so it begins to germinate. Germination adds various chemicals that alter the flavor profile of the barley. After two days, the malting process is halted by applying heat. Then the dried barley is milled to so it can be added to the mash that creates the beer.

Irish uses malted barley too, but usually less than 100%. Whereas the heat that stops the malting process in Scotch is from burning peat, Irish uses anthracite coal. This creates a significant flavor difference between Scotch malted barley and Irish malted barley.

Once the beer reaches about 10% alcohol, it is distilled, most often to 40% or 50% alcohol.

Then comes the critical step of aging. The clear distilled beer is put into oak barrels that were previously used for bourbon or port. There it sits (no turning!) 6 to 24 years.

Posted by: Cicero (@cicero43) at March 09, 2025 06:39 PM (hyRup)

261 250 Not particularly fond of fresh or uncooked pineapple, but I like baked pineapple slices on the ham. Sweetens right up.
Posted by: From about That Time at March 09, 2025 06:32 PM (n4GiU)

I'm the exact opposite. Love fresh pineapple, really dislike it cooked on/in anything.

Posted by: Dash my lace wigs! at March 09, 2025 06:39 PM (OX9vb)

262 Dash. Try a pineapple/ jalapeño salsa .

Posted by: Ben Had at March 09, 2025 06:40 PM (mB6WH)

263 Bourbon - I go back and forth from Makers Mark to Knob Creek 9, with an occasional Buffalo Trace thrown in. I'm happy with these unless somebody wants to send me a Pappy to try.

Posted by: Make Bwahahaha Again at March 09, 2025 06:42 PM (ab5KQ)

264 Dash ,because your baklava is so amazing is there any tips you can give me for making almond croissants?

Posted by: Ben Had at March 09, 2025 06:43 PM (mB6WH)

265 The final step is blending. Since all barrels have different histories, the flavor of the final product from each is different. The taster is responsible for mixing the product of the various barrels to match the flavor profile of the intended product (e.g., Jamesons Triple Distilled). However, some whiskey is sold as "single barrel" which means it is not blended with whiskey fro more than one barrel. These can be unpredictable due to the fact that each barrel is unique.

You're welcome.

Posted by: Cicero (@cicero43) at March 09, 2025 06:46 PM (hyRup)

266 Not fond of Jameson's. I prefer Bushmill, but then again I don't drink Irish whiskey much. I am a bourbon guy.

Posted by: Pug Mahon at March 09, 2025 06:47 PM (VmWa/)

267 Cicero, thank you.

Posted by: Ben Had at March 09, 2025 06:47 PM (mB6WH)

268 264 Dash ,because your baklava is so amazing is there any tips you can give me for making almond croissants?
Posted by: Ben Had at March 09, 2025 06:43 PM (mB6WH)

Oh, my...thanks, but I have never made croissants. I should try it. I know you have to alternate layers of cold butter and dough, but that's about the extent of my croissant knowledge.

Posted by: Dash my lace wigs! at March 09, 2025 06:47 PM (OX9vb)

269 Fresh pineapple is ripe when you smell it before you walk into the kitchen. Usually, the smaller ones are sweeter. Slice, chill, and enjoy after a long hike.

I agree that grilled pineapple skewers are wonderful follow up to a smoked pork loin...

Posted by: Joe Kidd at March 09, 2025 06:49 PM (bA75n)

270 Enjoy your Paris trip, CBD.

Costco: my wife finally tired the $1.50 hot dog deal yesterday - she is hooked. Costco was sold out of eggs. $8.49 a dozen at local grocery store.

Posted by: scampydog at March 09, 2025 06:49 PM (41CYW)

271 267 Cicero, thank you.
Posted by: Ben Had at March 09, 2025 06:47 PM (mB6WH)

--------

'Twas my pleasure, ma'am.

*hat tip*

*curtsies smartly*

Posted by: Cicero (@cicero43) at March 09, 2025 06:51 PM (hyRup)

272 >>Can recommend Elbow Beach. Gin-clear water gently lapping the vaguely pink sand.

Been there many times. Also used to stay next door at Surfside which has sadly hit hard times.

Dark and Stormy is the official drink of Bermuda. Goslings is the proper rum but pick your favorite and Ginger Beer.

Heathens are now pre-mixing the and selling them in cans. Blech.

Posted by: JackStraw at March 09, 2025 06:52 PM (LkLld)

273 While you're over there in the old country, see if you can pick up Le Fouquet's recipe for chicken-fried steak. Much obliged.

Posted by: Paco at March 09, 2025 06:52 PM (mADJX)

274 Bourbon - I go back and forth from Makers Mark to Knob Creek 9,

Hah. This comment just made me realize my earlier error. The Sam's Club house brand is Member's Mark, not Maker's. The editor responsible has been sacked.

Posted by: Oddbob at March 09, 2025 06:53 PM (/y8xj)

275 The Romanian electoral bureau has just banned the leading candidate, Georgescu, from the upcoming election.

Nice to see them saving democracy like that.

Posted by: Thomas Paine at March 09, 2025 06:53 PM (sDg1U)

276 JackStraw, Fever Tree is my favorite ginger beer. Is there something better?

Posted by: Ben Had at March 09, 2025 06:53 PM (mB6WH)

277 Costco: my wife finally tired the $1.50 hot dog deal yesterday - she is hooked. Costco was sold out of eggs. $8.49 a dozen at local grocery store.
Posted by: scampydog at March 09, 2025 06:49 PM (41CYW)

I buy mine across the road. If I have to listen to that jackass rooster, I get a discount, dammit.

Posted by: tcn in AK at March 09, 2025 06:54 PM (K2hug)

278 mmmmm Baklava.

This stuff is like crack for me.

Posted by: Pete Bog at March 09, 2025 06:54 PM (Bjq84)

279 275 The Romanian electoral bureau has just banned the leading candidate, Georgescu, from the upcoming election.

Nice to see them saving democracy like that.
Posted by: Thomas Paine at March 09, 2025 06:53 PM (sDg1U)

The main problem with Romania, is it is full of Romanians.

Posted by: tcn in AK at March 09, 2025 06:54 PM (K2hug)

280 12 bucks a gallon and it doesn't turn to vinegar 3 days after you open it.
Posted by: Ben Had

What is this "3 days after you open it" thing?

Posted by: Tonypete at March 09, 2025 06:55 PM (cYBz/)

281 258 @Joe Kidd. I hope you don't mind that I just copy/pasted your comment to my wife. We'll hopefully do all those things. I've heard a lot about the Dark n Stormy, but I thought it was a mixed drink. Is it canned like a beer?:
Posted by: Lincolntf at March 09, 2025 06:38 PM (2cS/G)

I'll release copyright just this once...

WRT Dark and Stormy, it was available in six packs back in the day. You should have one properly mixed, though: 2 oz of Goslings Black Seal rum in a rocks glass filled with ginger beer.

Posted by: Joe Kidd at March 09, 2025 06:55 PM (bA75n)

282 Pete Bog, Dash makes the best ever.

Posted by: Ben Had at March 09, 2025 06:55 PM (mB6WH)

283 Ha ha they changed the time!

Posted by: Eromero at March 09, 2025 06:56 PM (LHPAg)

284 >>JackStraw, Fever Tree is my favorite ginger beer. Is there something better?

Not that I know of Ben Had. I like Fever Tree tonic as well. They make quality stuff.

Posted by: JackStraw at March 09, 2025 06:56 PM (LkLld)

285 mmmmm Baklava.

This stuff is like crack for me.
Posted by: Pete Bog at March 09, 2025 06:54 PM

The RMBS Mom makes an amazing baklava. Just sayin'.

Posted by: RedMindBlueState at March 09, 2025 06:56 PM (Wnv9h)

286 Pete Bog, Dash makes the best ever.
Posted by: Ben Had at March 09, 2025 06:55 PM (mB6WH)

Recipe Share?

Posted by: Pete Bog at March 09, 2025 06:57 PM (Bjq84)

287 278 mmmmm Baklava.

This stuff is like crack for me.
Posted by: Pete Bog at March 09, 2025 06:54 PM (Bjq84)

Me, too. A piece of baklava with coffee is nirvana.

Posted by: Dash my lace wigs! at March 09, 2025 06:57 PM (OX9vb)

288 Tonypete, not that a bottle lasts 3 days in my house bur if by some strange chance it does the taste gets off. Vinegar-y

Posted by: Ben Had at March 09, 2025 06:57 PM (mB6WH)

289 The RMBS Mom makes an amazing baklava. Just sayin'.
Posted by: RedMindBlueState at March 09, 2025 06:56 PM (Wnv9h)

great. now I will be craving Baklava all week.

Posted by: Pete Bog at March 09, 2025 06:58 PM (Bjq84)

290 >>>Dark and Stormy is the official drink of Bermuda. Goslings is the proper rum but pick your favorite and Ginger Beer.
~~~~~

*sniff*

Posted by: Rum Swizzle at March 09, 2025 06:58 PM (3ImbR)

291 I was going to say - if a bottle of wine lasts three days, it wasn't worth opening.

Posted by: Tonypete at March 09, 2025 06:59 PM (cYBz/)

292 I was going to say - if a bottle of wine lasts three days, it wasn't worth opening.
Posted by: Tonypete at March 09, 2025 06:59 PM (cYBz/)

Three hours more likely.

Posted by: Pete Bog at March 09, 2025 06:59 PM (Bjq84)

293 Gosling has a good ginger beer too. Available stateside if the can in my beer fridge is any indication.

Posted by: From about That Time at March 09, 2025 06:59 PM (n4GiU)

294 RMBS, I'm totally up for taste testing.

Posted by: Ben Had at March 09, 2025 07:00 PM (mB6WH)

295 The RMBS Mom makes an amazing baklava. Just sayin'.
Posted by: RedMindBlueState at March 09, 2025 06:56 PM (Wnv9h)

She's Greek, right? I'll bet hers is the best.

Greek baklava is better than middle Eastern baklava, because the Greeks aren't afraid to drown it in honey syrup. A gyro place on OSU campus, now many years gone, is what I try to copy.

Middle eastern baklava is dry and sad as the desert it came from.

Posted by: Dash my lace wigs! at March 09, 2025 07:00 PM (OX9vb)

296 I was going to say - if a bottle of wine lasts three days, it wasn't worth opening.
Posted by: Tonypete at March 09, 2025 06:59 PM (cYBz/)

Three hours more likely.
Posted by: Pete Bog
===
You do realize we're talking jug wine here?

Posted by: From about That Time at March 09, 2025 07:01 PM (n4GiU)

297 >>WRT Dark and Stormy, it was available in six packs back in the day. You should have one properly mixed, though: 2 oz of Goslings Black Seal rum in a rocks glass filled with ginger beer.

The New York Yacht Club and the Royal Bermuda Yacht Club host the Newport to Bermuda race. The NYYC throws an incredible party with the best buffet I've ever seen the night before the race and the RBYC hosts the finish.

They have endless Dark and Stormys waiting for the racers whenever you cross. Literally. 3 am or 3 pm, they are waiting for you.

Posted by: JackStraw at March 09, 2025 07:01 PM (LkLld)

298 Pete Bog, I'll get my baklava recipe together before next Sunday so I can post it for you.

Posted by: Dash my lace wigs! at March 09, 2025 07:01 PM (OX9vb)

299 She's Greek, right? I'll bet hers is the best.

Greek baklava is better than middle Eastern baklava, because the Greeks aren't afraid to drown it in honey syrup. A gyro place on OSU campus, now many years gone, is what I try to copy.

Middle eastern baklava is dry and sad as the desert it came from.
Posted by: Dash my lace wigs! at March 09, 2025 07:00 PM

Yes. Yes, she is. But she moderates the syrup more than most Greeks, so your pancreas doesn't go into shock.

Posted by: RedMindBlueState at March 09, 2025 07:02 PM (Wnv9h)

300 You do realize we're talking jug wine here?
Posted by: From about That Time at March 09, 2025 07:01 PM (n4GiU)

Straws allowed?

Posted by: Pete Bog at March 09, 2025 07:03 PM (Bjq84)

301 Gubs

Posted by: Grump928(C) Happy birthday vic at March 09, 2025 07:03 PM (jc0TO)

302 >>*sniff*
Posted by: Rum Swizzle

A buddy and I damn near missed our flight home after we dug just a bit too deep at the Rum Swizzle Inn.

Posted by: JackStraw at March 09, 2025 07:04 PM (LkLld)

303 A buddy and I damn near missed our flight home after we dug just a bit too deep at the Rum Swizzle Inn.
Posted by: JackStraw at March 09, 2025 07:04 PM (LkLld)
~~~~~

I think it's mandatory to stop there on the way to the airport. Did you see my business cards? Or maybe you saw my initials in the table by the window?

They've opened a satellite Swizzle Inn now at the other end of the island.

Posted by: Rum Swizzle at March 09, 2025 07:08 PM (3ImbR)

304 Gub thread is up

Posted by: Cicero (@cicero43) at March 09, 2025 07:10 PM (hyRup)

305 >>They've opened a satellite Swizzle Inn now at the other end of the island.

We had a crew party at the new location.

Fun place.

Posted by: JackStraw at March 09, 2025 07:11 PM (LkLld)

306 Swizzle Inn, Swagger Out

Posted by: Rum Swizzle at March 09, 2025 07:13 PM (3ImbR)

307 We called mountain pies, pudgie pies, and they were a staple in Girl Scout camp cooking in the 70s. From a kid's pov, they were great.

Posted by: GibsonGirl at March 09, 2025 07:25 PM (nYU6A)

308 My Aunt has been making pineapple stuffing for at least 30 years now. It's stupidly good. I mean all that butter, sugar and egg. How could it not me. But I've been making it for decades, too. Believe me, it is one of the first things on the table to be devoured every time I bring it to any gathering.

Posted by: Zach at March 09, 2025 07:31 PM (d0M5n)

309 Thank you so much, Cicero! Well done!!

Posted by: Brunnhilde at March 09, 2025 07:38 PM (3AwA+)

310 CBD, while in Paris, get thee to E. Dehillerin. It's the oldest Kitchen Store in Paris, and worth a stop. 18 et 20 rue Coquillière 75001 Paris

I also suggest the La Brasserie de l'Ile de Saint Louis, a lovely joint on an island in the Seine just east of Notre Dame.

Bon appetit!

Posted by: Brewingfrog at March 09, 2025 09:49 PM (wyRlo)

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