Food Thread: Chocolate Bunnies And Crawfish?

That was from the third batch of our neighbor's crawfish boil. Delicious! The first two batches were pretty damned tasty too. He uses the same boiling liquid for each batch, so it gets more intensely flavored as the day goes on. Yesterday was his fourth Crawfish boil, and the guy is getting really, really good at it! Controlling the amount of spice for each batch is a bit of an art, and this guy is an artist!

Luckily it coincided with a brief return home for us, because I would have been very disappointed to miss it. The Corn Hole tournament though was a bit much for our jet lag.

******

Am I the only one who thinks that Chicken McNuggets are actually pretty crappy? And that's not because I am a McDonald's poo-pooer. I like McDonalds on occasion, particularly when I stumble onto one of the few locations that knows how to make the food and get it to the customer hot.

But those McNuggets are thoroughly boring, have a faintly unpleasant consistency, and are completely worthless when confronted by the burger on the menu. And I won't even bother to compare them to the Platonic ideal of hangover remedies...the bacon, egg & cheese biscuit!

******

This is a trend, or is becoming a trend, or is dying out as a trend and I just missed it. That is whipped and foamed cheese. Yeah, it sounds weird, but it is actually delicious!

******
From lurker "LF" comes a delicious-looking dish of which I have no recollection! I poked around in my recipes and can't find it, but I'm too embarrassed to ask him what it is called.

Just made this last night for the first time. I kept the recipe from the food thread in 2020 or 2021. Just as noted: moist, crunchy, tasty! Used the two-step fry.

******

The French love chocolate. The French love Easter. And they are energetic in combining the two. I think half the stores in Paris have some sort of Easter-themed display, but the best by far are the chocolate shops!

******
I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

~~Who are those poor deluded souls~~ We know who shakes 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

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1 Food fight

Posted by: Skip at April 20, 2025 04:01 PM (PwaOl)

2 Had rice pudding and cheese cake
I have a big box of binder clips at home.

Posted by: Skip at April 20, 2025 04:03 PM (PwaOl)

3 I never though of crawdads as French, I should have considered the Cajun thing.

Posted by: toby928 at April 20, 2025 04:04 PM (jc0TO)

4 Just watched the last of the kids and grandkids heading home after a wonderful Easter. I'm exhausted. Parenthood is for the young.

As usual, my wife insisted on buying an order of magnitude more food than was needed. Then, my prospective SiL decided to get his Ukrainian food some respect, so brought enough for an additional meal. I think we're good until Christmas.

Posted by: Archimedes at April 20, 2025 04:05 PM (s8j++)

5 Recently stated using a binder clip for open chip bags

Posted by: Skip at April 20, 2025 04:05 PM (PwaOl)

6 Whipped feta with honey and pistachios is delicious.

Posted by: Piper at April 20, 2025 04:05 PM (p4NUW)

7 Recently stated using a binder clip for open chip bags

This is the way.

Posted by: Archimedes at April 20, 2025 04:06 PM (s8j++)

8 >>>From lurker "LF" comes a delicious-looking dish

It really does look delicious.

Posted by: m at April 20, 2025 04:06 PM (CQE5S)

9 Chicken McNuggets are just a honey mustard delivery system.

Posted by: toby928 at April 20, 2025 04:08 PM (jc0TO)

10 As promised, this morning's brunch menu and when I was dealing with requests for no ham (b/c we had it) and no eggs (b/c we still needed to dye them). Trader Joe's for the win, with assists from Safeway and Aldi's for a 60 minute brunch menu, start to finish (with only a dip premade)

So, we had...
1. An enormous fresh fruit tray - strawberries, blueberries, blackberries, golden berries, grapes, and pineapple
2. Frozen acai bowls topped with TJ's berry granola, shredded coconut, and the fruit tray
3. Homemade strawberry lemonade dip (with the fruit tray)
4. TJ's hashbrown patties topped with TJ's smoked salmon pieces, TJ's mashed avocado OR green yogurt, and green onions
5. Aldi's microwave bacon
6. Pillsbury crescent rolls smeared with Jif PB and Chocolate and sprinkled with raw sugar - these would win bakeoff (I might submit them - family destroyed them)
7. TJ's lemon shortbread and Safeway's apple strudel bites (only need one next year b/c of the above)
8. Non-alcoholic cocktails of TJ's tangerine juice, no sugar Ocean Spray cran juice, and maraschino cherry juice on ice topped with TJ's plain sparkling water

Lessons learned next post.

Posted by: Nova Local at April 20, 2025 04:08 PM (tOcjL)

11 Yay Food!

Posted by: Cicero (@cicero43) at April 20, 2025 04:08 PM (lF9cc)

12 The one thing you could count on with McDonald's was consistency. No matter where you were, a Big Mac was a Big Mac.

Not sure why all that's gone out the window. I suspect it's the attitude of the people working there ("I'm only doing this until my rap-metal mix-tape takes off") but getting a Big Mac now is essentially getting a "build-your-own" kit. Ingredients thrown together in a hash.

Posted by: BeckoningChasm at April 20, 2025 04:09 PM (CHHv1)

13 Chicken McNuggets are just a honey mustard delivery system.
Posted by: toby928

Sweet and sour

Posted by: Tuna at April 20, 2025 04:09 PM (lJ0H4)

14 The Corn Hole tournament though was a bit much for our jet lag.

When the going gets tough, the tough get going.

Posted by: Peter Bootygig at April 20, 2025 04:09 PM (0sNs1)

15 That photo up top looks like something a Klingon would eat.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 20, 2025 04:10 PM (dnU9n)

16 Those crawdads have no tails.

Posted by: Itinerant Alley Butcher at April 20, 2025 04:11 PM (/lPRQ)

17 Lesson learned.

My kids can eat fruit - they killed the entire tray. All of it. They apparently LOVE acai bowls, and those will stay on the future menu.
B/c they love acai, I don't need the dip - good - one less thing.
I also needed more smoked salmon - the large pack was not enough for them.
I did NOT need 2 non-chocolate pastries. With 7 folks killing 16 PB and choco crescents (and declaring them the best thing ever), one bought pastry is enough.
The mocktail was a huge hit, but they don't mind variety for next year.

So, next year, acai bowls, hashbrown patties with toppings, bacon, and Pb and choco crescent rolls all come back with another mocktail and a 2nd pastry (maybe I'll make that one with more than 2 days' notice). Dip and 2nd pastry gets skipped in favor of more salmon, and more fruit.

Posted by: Nova Local at April 20, 2025 04:11 PM (tOcjL)

18 Chicken McNuggets are just a honey mustard delivery system.
Posted by: toby928 at April 20, 2025 04:08 PM (jc0TO)

Their buffalo sauce is pretty decent. At least better than some other dipping sauces at other joints.

Posted by: Pug Mahon at April 20, 2025 04:11 PM (0aYVJ)

19 That photo up top looks like something a Klingon would eat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 20, 2025 04:10 PM

Regulan Blood Worms, New Orleans style.

Posted by: toby928 at April 20, 2025 04:12 PM (jc0TO)

20 green yogurt is greek - although maybe I should make it green next year to match the avo mash

...dang typo.

Posted by: Nova Local at April 20, 2025 04:12 PM (tOcjL)

21 Long ago now, McDonald's chicken nuggets were different and better. The exterior was crunchier, and the meat had more texture. The current version almost isn't food. It's a step removed from eating ze bugz or futuristic meals in pill form.

Posted by: bear with asymmetrical balls at April 20, 2025 04:13 PM (nLy2O)

22 Even Klingons say 'whoa! that's a spicy worm'.

Posted by: toby928 at April 20, 2025 04:13 PM (jc0TO)

23 13 Chicken McNuggets are just a honey mustard delivery system.
Posted by: toby928

Sweet and sour

Posted by: Tuna at April 20, 2025 04:09 PM (lJ0H4)

You use fries for sweet and sour. And yes, McD nugg suck. They are meant for 3 year olds, who enjoy the lack of chicken and chew.

Posted by: Nova Local at April 20, 2025 04:13 PM (tOcjL)

24 Oooh! Fancy party with real Chinet!

Posted by: Weasel at April 20, 2025 04:13 PM (Fi21F)

25 There is some question as to whether the "Chicken" McNuggets were ever part of a living creature or simply vat-grown.

Posted by: toby928 at April 20, 2025 04:14 PM (jc0TO)

26 The Horror! The Horror!

Posted by: Headless Chocolate Bunnies Everywhere at April 20, 2025 04:15 PM (PiwSw)

27 I am bound for New Orleans in July, to meet up with my brothers, to do the WWII Museum. But really, it's just an excuse to get away from wives, to drink and eat. I lived in NoLA, and both brothers have visited.

Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?

Posted by: goatexchange at April 20, 2025 04:15 PM (hyS0X)

28 There's no such thing as "fine" bourbon. It's all the same. And yeah, I drink my bourbon with coke. And all wine is shit. (Though Reunite on ice is, indeed, nice...at least for "wine.") My tongue, my choice...

Posted by: Angzarr the Cromulent at April 20, 2025 04:15 PM (XMwZJ)

29 Food panic

I was assigned potatoes for Easter dinner. I was told there would be 10-12. Now it’s closer to 20.

I made Yukon golds with crème fresche, fresh orange juice and onions. It’s earthy and lovely. To be garnished with fresh orange jest and black pepper.

Now I’ve been told there’s almost twice as many peeps.

Do I ignore the text and pretend I didn’t see it or go to Safeway and get their premade mashed potatoes and heat them up separately? I have to leave in an hour or so.

Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)

30 I remember when we drank our cold milk from the skulls of decapitated chocolate bunnies.

Those were good days.

Posted by: toby928 at April 20, 2025 04:16 PM (jc0TO)

31 I continued my tradition of making an Easter dessert or sweet using Christmas candy canes, and made Dominque Ansel’s Peppermint Buttercrunch from the 2014 Food & Wine annual. These things are dangerous. I’ve been snacking on them all day.

Butter brittle, spread with chocolate, sprinkled with crushed peppermint candy, on both sides.

The link in my nic appears to be an exact copy of the F&W recipe. If you have no willpower and need to gain weight, I recommend it.

For dinner I’m making what appears to be a mincemeat pie but without any added sugar, from the 1796 American Cookery. The recipe calls for boiled beef, but I just stuck a roast into the crockpot last night with a bit of water. Fortunately I put in double the amount I needed. Even without any flavoring whatsoever slow-roasted beef is very tasty. And easy to snack on.

Posted by: Stephen Price Blair at April 20, 2025 04:16 PM (EXyHK)

32 Of course, I blame the Bourbon. "any", not "and"

Posted by: goatexchange at April 20, 2025 04:17 PM (hyS0X)

33 19 That photo up top looks like something a Klingon would eat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 20, 2025 04:10 PM

I feel a bit peckish now, myself. Would you like to hear some poetry first?

Posted by: Prostetnic Vogon Jeltz at April 20, 2025 04:17 PM (PiwSw)

34 27 I am bound for New Orleans in July, to meet up with my brothers, to do the WWII Museum. But really, it's just an excuse to get away from wives, to drink and eat. I lived in NoLA, and both brothers have visited.

Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?

Posted by: goatexchange at April 20, 2025 04:15 PM (hyS0X)

I'll let you know after we visit next month...1st time, so should be (G-rated) fun! Yes, we're not doing the drinking tours, but we will do a voodoo one...

Posted by: Nova Local at April 20, 2025 04:17 PM (tOcjL)

35
Those crawdads have no tails.
Posted by: Itinerant Alley Butcher

They were bitten off by whales in Zamboanga.

Posted by: Bertram Cabot, Jr. at April 20, 2025 04:18 PM (63Dwl)

36 I love crayfish and finally got hubby to love them. My dad however is probably spinning so fast we could power NYC. He used them for bait.

Posted by: Megthered at April 20, 2025 04:18 PM (53lLZ)

37 29 Food panic

I was assigned potatoes for Easter dinner. I was told there would be 10-12. Now it’s closer to 20.

I made Yukon golds with crème fresche, fresh orange juice and onions. It’s earthy and lovely. To be garnished with fresh orange jest and black pepper.

Now I’ve been told there’s almost twice as many peeps.

Do I ignore the text and pretend I didn’t see it or go to Safeway and get their premade mashed potatoes and heat them up separately? I have to leave in an hour or so.

Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)

Just chop up any potatoes you have and roast them with salt and pepper and olive oil. Call it the all allergy option for those who can't eat the others. Diced small enough, they should be done in time...

Posted by: Nova Local at April 20, 2025 04:18 PM (tOcjL)

38 The chocolate in Barcelona a few weeks ago was pretty good, too. The Museum of Chocolate was pure tourist (a chocolate La Sagrada Familia!), but even that was good.

Rather than mice, they had hedgehogs. Or at least, that’s what I called them, and the guy at the counter knew what I meant.

Posted by: Stephen Price Blair at April 20, 2025 04:20 PM (EXyHK)

39 Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)
---
Always volunteer to bring napkins.

Posted by: Weasel at April 20, 2025 04:20 PM (Fi21F)

40 What are fish's favorite restaurant?

The Golden Coral.

Posted by: Hour of the Wolf at April 20, 2025 04:20 PM (VNX3d)

41 Just chop up any potatoes you have and roast them with salt and pepper and olive oil.

You can microwave the chunk past the parboiled stage to speed the crisping in frying or the oven.

Posted by: toby928 at April 20, 2025 04:20 PM (jc0TO)

42 I don’t have any more potatoes!

Posted by: nurse ratched at April 20, 2025 04:21 PM (17/aH)

43 Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)
---
Always volunteer to bring napkins.
Posted by: Weasel at April 20, 2025 04:20 PM (Fi21F)

And a sleeve of red plastic cups. I aim to please.

Posted by: Pug Mahon at April 20, 2025 04:21 PM (0aYVJ)

44 We had franks and beans for lunch ( well, son had soup) because I was tired out after a number of services in one week, and no , family didn't mind. If anyone is hungry later ( I probably won't be) we will have hamburgers and sweet potato fries . We will have our - somewhat modified- Easter chicken dinner tomorrow.

Posted by: FenelonSpoke at April 20, 2025 04:21 PM (sAVsg)

45 For future $1M Pillsbury bake off needs...

Take a roll of crescent rolls and split into the 8 pieces. Buy Jif PB and Chocolate and smear a dollop at the top of the crescent roll and roll it up. Sprinkle with a pinch of raw sugar (not much) and bake at 400 for 10 minutes. Cool 2-3 minutes and serve.

Life-changing and 5 damn minutes of effort and no cost. Which always seems to be the way - least cost/effort gets the greatest applause.

Posted by: Nova Local at April 20, 2025 04:22 PM (tOcjL)

46 Do I ignore the text and pretend I didn’t see it or go to Safeway and get their premade mashed potatoes and heat them up separately? I have to leave in an hour or so.

Posted by: nurse ratched

How rude to let you know so close to your departure time. Humph

Posted by: Tuna at April 20, 2025 04:22 PM (lJ0H4)

47 Crawdads never disappoint. I used to order about 30 lbs of frozen preboiled mudbugs from Deannie's in Bucktown for my annual Cajunfest. Had to arrive early, 'cos they went fast...

Posted by: Joe Kidd at April 20, 2025 04:23 PM (bA75n)

48 I don’t have any more potatoes!
Posted by: nurse ratched at April 20, 2025 04:21 PM

Substitute bacon. No one will complain.

Posted by: toby928 at April 20, 2025 04:23 PM (jc0TO)

49 42 I don’t have any more potatoes!
Posted by: nurse ratched at April 20, 2025 04:21 PM (17/aH

Fuck 'em. Everyone can just eat smaller portions. If they want things done differently, they can show some minimal consideration for others by providing adequate notice.

Posted by: bear with asymmetrical balls at April 20, 2025 04:23 PM (nLy2O)

50 42 I don’t have any more potatoes!

Posted by: nurse ratched at April 20, 2025 04:21 PM (17/aH)

Oh. Any other carb around?

I'd do a quick allergy-free carb if you have it. Maybe a rice?

Posted by: Nova Local at April 20, 2025 04:23 PM (tOcjL)

51 Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?
Posted by: goatexchange

I always have to go to Pascal's Manale Grill in the Garden district for the original BBQ'd shrimp.

Posted by: MkY at April 20, 2025 04:23 PM (cPGH3)

52 We had potato soup made with leftover porkchop and mashed potatoes. Now we’re debating the possibility of icecream.

Posted by: Eromero at April 20, 2025 04:23 PM (LHPAg)

53 Tonight we are having rack of lamb grilled, garlic not from China all over it, amongst other spices, a veggie mix with herbed butter (broccoli, cauliflower, zucchini, carrots), crispy smashed potatoes, and a Chantilly cake I am putting a store bought bunny cookie on top and calling it Easter Cake.

Posted by: Piper at April 20, 2025 04:25 PM (p4NUW)

54 I don’t have any more potatoes!
Posted by: nurse ratched at April 20, 2025 04:21 PM
------
As you arrive and are heading toward the kitchen to drop off the taters, pretend to trip and throw the whole thing onto the floor.

Problem solved.

Posted by: Weasel at April 20, 2025 04:25 PM (Fi21F)

55 To be fair, nurse, if you run out of the potatoes, you can say you made for 20...so next time, you'll make it for 30. No one will know.

Posted by: Nova Local at April 20, 2025 04:25 PM (tOcjL)

56 20 green yogurt is greek - although maybe I should make it green next year to match the avo mash...dang typo.
Posted by: Nova Local at April 20, 2025 04:12 PM (tOcjL)

Ha!

Posted by: m at April 20, 2025 04:26 PM (CQE5S)

57 looks like something a Klingon would eat.

Or "klingon" after you eat.

Posted by: Commissar of plenty and festive little hats at April 20, 2025 04:26 PM (YGo2s)

58 In Jersey, wouldn't it be a crawfish "berl"?

Neighbor lady came over a few minutes ago with a dish of cooked camarones. Giant shrimp from the Gulf of California at Puerto Penasco.

Posted by: Alberta Oil Peon at April 20, 2025 04:26 PM (8zz6B)

59 Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?

New Orleans in July is horrible weather-wise, so be ready. But the WWII museum is great. The “American Sector” restaurant is more than passable, too. They make a good Mai Tai and shrimp & grits.

Someone here a few years ago recommended Casamento for oysters. I’m glad I took their advice. A little off the beaten path, but worth it.

I’m a fan of Loretta’s for pralines rather than Café du Monde. And if you can get to Willie Mae’s Scotch House, good bread pudding, fried chicken, fish.

For something a little more upscale, Cochon is amazing. Had pork belly and apple jelly the first time I went there. “Head cheese on cracker” the second time. Both great. They have good drinks, too.

Posted by: Stephen Price Blair at April 20, 2025 04:27 PM (EXyHK)

60 56 20 green yogurt is greek - although maybe I should make it green next year to match the avo mash...dang typo.
Posted by: Nova Local at April 20, 2025 04:12 PM (tOcjL)

Ha!

Posted by: m at April 20, 2025 04:26 PM (CQE5S)

If you all haven't found the mashed avocado container at Trader Joe's, you're missing out. Perfect mashed avocado when you need it - no worries about avocados going bad too soon or having guac flavor when you don't want guac seasonings. Works for the Easter dish, works for burger topping, works for sandwich spread, works on chili/soups, works everywhere. Priceless.

Posted by: Nova Local at April 20, 2025 04:28 PM (tOcjL)

61 To be fair, nurse, if you run out of the potatoes, you can say you made for 20...so next time, you'll make it for 30. No one will know.
Posted by: Nova Local at April 20, 2025 04:25 PM

Brilliant. If they complain she can say that she didn't know they were such pigs requiring huge portions.

Posted by: toby928 at April 20, 2025 04:28 PM (jc0TO)

62 29 Food panic

I was assigned potatoes for Easter dinner. I was told there would be 10-12. Now it’s closer to 20.

I made Yukon golds with crème fresche, fresh orange juice and onions. It’s earthy and lovely. To be garnished with fresh orange jest and black pepper.

Now I’ve been told there’s almost twice as many peeps.

Do I ignore the text and pretend I didn’t see it or go to Safeway and get their premade mashed potatoes and heat them up separately? I have to leave in an hour or so.
Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)

I vote for Safeway!

Posted by: m at April 20, 2025 04:28 PM (CQE5S)

63 Along with jelly beans and chocolate eggs and such, Easter Bunny put a roll of Necco Wafers in my basket.
I have long noticed that the large majority of people do not recognize the sublime perfection of Neccos.

Posted by: From about That Time at April 20, 2025 04:29 PM (n4GiU)

64 In my day we ate the pealed potato skins. And we were grateful.

Posted by: toby928 at April 20, 2025 04:30 PM (jc0TO)

65 29 Food panic

I was assigned potatoes for Easter dinner. I was told there would be 10-12. Now it’s closer to 20.

I made Yukon golds with crème fresche, fresh orange juice and onions. It’s earthy and lovely. To be garnished with fresh orange jest and black pepper.

Now I’ve been told there’s almost twice as many peeps.

Do I ignore the text and pretend I didn’t see it or go to Safeway and get their premade mashed potatoes and heat them up separately? I have to leave in an hour or so.
Posted by: nurse ratched at April 20, 2025 04:16 PM (17/aH)

Announce that your recipe includes a 1/2 cup of beef tallow for every pound of potatoes. Watch the vegans shrink away...

Posted by: Joe Kidd at April 20, 2025 04:30 PM (bA75n)

66 “Head cheese on cracker” the second time. Both great. They have good drinks, too.
Posted by: Stephen Price Blair

First wife and I were in a bar, and they had head cheese as an appetizer. She loved it. Asked the bartender what it was. He explained.
She didn't like it after that.
Ha!

Posted by: MkY at April 20, 2025 04:30 PM (cPGH3)

67 I drop that many crawfish when I get a platter.

Posted by: RustyG at April 20, 2025 04:31 PM (giZca)

68 Stepping out for dinner - back soon!

Posted by: Nova Local at April 20, 2025 04:32 PM (tOcjL)

69 I've tried crawfish, but was not really impressed. Perhaps the ones I had were sub-par. I do love a good crab-boil, though.

Posted by: Pug Mahon at April 20, 2025 04:33 PM (0aYVJ)

70 Even that industrial grey "licorice" Necco wafer?

It's like kiddie roulette to hit that one.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 20, 2025 04:33 PM (dnU9n)

71 Willa Mae's fried chicken alone is worth the trip to NOLA.

Posted by: Vivi at April 20, 2025 04:33 PM (Egz6Y)

72 52 We had potato soup made with leftover porkchop and mashed potatoes. Now we’re debating the possibility of icecream.
Posted by: Eromero at April 20, 2025 04:23 PM (LHPAg)

Yum!

Posted by: m at April 20, 2025 04:33 PM (CQE5S)

73 This is a tragic crawdad story so skip it if you don't like stories

We used to catch all the crawdads we went camping at Timothy Lake, for the family camping weekend. Then one year, my aunt heated the water up to boiling on the Coleman stove, and dumped the bowl of crawdads in, and we realized there was not enough boiling water to cover and kill the top layer.

So my aunt grabbed the first lid she could, and dropped it in the pot, and it was too small, and we saw the little crawdad pinchers thrusting up between the lid and the pot wall, as they steamed to death. And all of us kids had to peer into the pot and go, "Oooohohhh, ick"

So I won't cook them anymore.

Posted by: Kindltot at April 20, 2025 04:33 PM (D7oie)

74 Re McDonalds’ chicken nuggets, I had a similar reaction once with Bojangles’ chicken tenders. They are frozen, pre-breaded abominations that are the quality of TV dinner nuggets. Yet Bojangles’ regular fried chicken is hand battered and delicious. Some idiot MBA clearly determined that the frozen nuggets could increase margins, but instead they just ran me off as a customer when I need some drive through finger food.

Posted by: Buck Throckmorton at April 20, 2025 04:34 PM (d9Cw3)

75 Nurse, go buy the mashed potatoes, or Jojos, or a big bag of microwaveable chopped potatoes and dipping sauce "for the kids"

Posted by: Kindltot at April 20, 2025 04:35 PM (D7oie)

76 And here's my dinner joke from a book which the church study group read for Lent, "Give up something bad for Lent" by Rev. James W, Moore:

"Have you heard the story about the mother who invited some people for dinner? At the table, she turned to her six year old daughter and said, "Would you like to say the blessing?" The little girl replied, "I wouldn't know what to say." The mother insisted. "You can do it, honey. Just say what you hear Mommy say." The little girl bowed her head, closed her eyes, and said, "Lord, what on earth was I thinking when I invited all these people to dinner?" 😉

Posted by: FenelonSpoke at April 20, 2025 04:35 PM (ZCZOh)

77 So I won't cook them anymore.
Posted by: Kindltot

We have muddy waters here, so you have to p[urge the mudbugs for a day or two before eating.
Once, an uncle had a boil without purging them. Now THAT will turn you off from crawdads.
Well... not me,, but you maybe.

Posted by: MkY at April 20, 2025 04:37 PM (cPGH3)

78 The local HEB is doing a seafood boil every Friday here
Shrimp, crayfish, potatoes and corn. Sure smells good.

Posted by: Ben Had at April 20, 2025 04:38 PM (yp8Vj)

79 >>>From lurker "LF" comes a delicious-looking dish of which I have no recollection! I poked around in my recipes and can't find it, but I'm too embarrassed to ask him what it is called.

It's a meat, yes? Or is it something like plantains or guava? The lime is saying, maybe, Spanish.

Posted by: m at April 20, 2025 04:39 PM (CQE5S)

80 First visit to N'awlins was sometime in the late '80s. In August. Bourbon Street was a ghost town, and we had easy access to every restaurant in the French Quarter. Probably all gone now. Court of Two Sisters was memorable for their BBQ shrimp. Somewhere around here is the 8x10 of me and my buddy posing with our hurricanes in front of Pat O'Brien's fountain..

Posted by: Joe Kidd at April 20, 2025 04:41 PM (bA75n)

81 I am playing around with making much "wetter" or "floppy" dough for bread. I have been trying to make a decent brotchen roll, which is hard because I have never had an actual brotchen roll, and I have to do it by recipes, so I am working with a lower flour:water ratio, around 5:2 instead of 6:2, and I am using ground amber malt to get a smoky flavor and a faster rise.

It is trickier to work with, but I have started to put out some decent loaves and rolls.

Posted by: Kindltot at April 20, 2025 04:42 PM (D7oie)

82 The 'chocolate' and 'liquorish' neccos are the price you put up with for the white and the pink(?)/blue ones.

Posted by: From about That Time at April 20, 2025 04:43 PM (n4GiU)

83 Forgot to start the artichoke...brb...

Posted by: Joe Kidd at April 20, 2025 04:45 PM (bA75n)

84 Those must be deep fried oysters, or pankora.

Posted by: Kindltot at April 20, 2025 04:46 PM (D7oie)

85 Chicken nuggets worth eating

2 Tbsp. flax seeds
1/4 cup toasted wheat germ
1/4 cup plain panko bread crumbs
1/4 tsp. paprika
1/2 tsp. dry mustard powder
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
A pinch of cayenne (you can skip this or add more depending on your tastes)
1 egg, beaten
1lb chicken tenderloins cut into nuggets (turkey works, too)

Preheat oven to 400, line baking pan with parchment paper. Toast the flax seed by cooking them in a small skillet over medium heat just a few minutes. Combine all the dry ingredients in a ziplock bag. Coat the chicken in the egg, drop in the bag and shake to coat, put on the parchment paper making sure they don’t touch, spray the tops with your oil mister and cook 10 minutes. Flip them, spray with the oil mister and cook another 10 minutes until done.

Posted by: Piper at April 20, 2025 04:46 PM (p4NUW)

86 What is being referred to here as 'Klingon worms' is correctly named gagh

There were at least 51 different types of gagh, each with its distinct taste and texture.

The most popular include:

Bithool gagh, which has feet
Filden gagh, which squirms
Meshta gagh, which jumps
Torgud gagh, which wiggles
Wistan gagh, which is packed in targ blood

Posted by: Wesley Crusher at April 20, 2025 04:46 PM (0sNs1)

87 Forgot to start the artichoke...brb...
Posted by: Joe Kidd at April 20, 2025 04:45 PM (bA75n)

Do you whack it with a mallet, or is it the type that needs a spurt of ether?

Posted by: Kindltot at April 20, 2025 04:47 PM (D7oie)

88 I ate an entire can of stuffed grape leaves for a snack today. It's one of those things where I think, I'll just eat a couple and then put the rest into the fridge, but, nope.

Posted by: m at April 20, 2025 04:47 PM (CQE5S)

89 We have some excellent balsamic vinegar, the real, thick stuff. It is so much better than the junk usually sold in grocery stores. Lunch was a big salad of butter lettuce, chopped onion, carrots and bell peppers. Made a dressing of balsamic and olive oil, honey, minced garlic (grown locally), dijon mustard, salt and pepper, all whisked together. Delish! Fairly thick and just a touch sweet. For the three minutes it takes to make it it is so much better than commercial salad dressings. I'm looking forward to trying a drizzle of it on fresh plum and peaches when they come into season.

Good balsamic is expensive but it doesn't take much to make a big impact on the dish. Definitely worth it.

Posted by: JTB at April 20, 2025 04:47 PM (yTvNw)

90 Forgot to start the artichoke...brb...
Posted by: Joe Kidd at April 20, 2025 04:45 PM (bA75n)

Don't try to start the kickstart ones if you are wearing open-toed shoes.

Posted by: Alberta Oil Peon at April 20, 2025 04:47 PM (8zz6B)

91 Bithool gagh, which has feet
Filden gagh, which squirms
Meshta gagh, which jumps
Torgud gagh, which wiggles
Wistan gagh, which is packed in targ blood
Posted by: Wesley Crusher at April 20, 2025 04:46 PM (0sNs1)

basically Bimbimbap, I see.

Posted by: Kindltot at April 20, 2025 04:49 PM (D7oie)

92 85 Chicken nuggets worth eating
Posted by: Piper at April 20, 2025 04:46 PM (p4NUW)

I hope you made enough for everybody!

Posted by: m at April 20, 2025 04:49 PM (CQE5S)

93 By the way, for those who have not visited the Book Thread today, we got word from Salty Dog that his wife Linda has passed away. Condolences, Salty.

Posted by: Alberta Oil Peon at April 20, 2025 04:50 PM (8zz6B)

94 83 Forgot to start the artichoke...brb...
Posted by: Joe Kidd at April 20, 2025 04:45 PM (bA75n)

Is THAT what the kids are calling it these days!

Posted by: m at April 20, 2025 04:51 PM (CQE5S)

95 Supposedly there is a worldwide shortage of pistachios. Dubai chocolate seems to be the reason. Making the shredded kataifi looks daunting .

Posted by: Ben Had at April 20, 2025 04:52 PM (yp8Vj)

96 93 By the way, for those who have not visited the Book Thread today, we got word from Salty Dog that his wife Linda has passed away. Condolences, Salty.
Posted by: Alberta Oil Peon at April

Oh, sweet, funny, Salty. So many prayers for comfort have been said today. Linda is home, but it still hurts without question.

Posted by: Piper at April 20, 2025 04:53 PM (p4NUW)

97 Dessert today will be blackberry cobbler ala mode. The scratches from last fall will be worth it.

Posted by: Diogenes at April 20, 2025 04:54 PM (W/lyH)

98 German tater salad is done. Beans are baking. And after fiasco with propane tank, ribs are on the grill albeit late. Oh look, a tornado watch.

Posted by: olddog in mo at April 20, 2025 04:55 PM (hoCmQ)

99 I've been trying various recipes for sourdough bread loaves, using the starter I got going about a month ago.

Beginning with sandwich loaves baked in loaf pans and having some success, I wanted to try an oval loaf in a dutch oven, because I have a cheap oval dutch oven bought years ago and never used.

It is only big enough for a 9 inch loaf so I got a bannetan loaf the right size from Amazon, which included a cloth liner, and tried baking today from dough started yesterday.

I used a Stanley utility knife with a new blade to do the score cut that curves along the top end to end, and it's out of the oven and looking great.

Posted by: Mr Gaga at April 20, 2025 04:56 PM (KiBMU)

100 100

Posted by: m at April 20, 2025 04:56 PM (CQE5S)

101 >>>Food Thread: Chocolate Bunnies And Crawfish?

Not in the same dish, tho.

Posted by: m at April 20, 2025 04:57 PM (CQE5S)

102 Posts about crawdads and New Orleans: Nada.

Use the word "artichoke" in a sentence and the Morons pounce. This place...

Posted by: Joe Kidd at April 20, 2025 04:58 PM (bA75n)

103 Use the word "artichoke" in a sentence and the Morons pounce. This place...
Posted by: Joe Kidd at April 20, 2025 04:58 PM (bA75n)

Well, an artichoke is basically just a large pine cone stuffed with dried-out guacamole, and left in the sun to dry.

Posted by: Alberta Oil Peon at April 20, 2025 05:02 PM (8zz6B)

104

Classified
Reconnasiance
And
Weapon-capable
Deep-sea
Amphibious
Dredge

Posted by: Bertram Cabot, Jr. at April 20, 2025 05:02 PM (63Dwl)

105 And those crawdads up top definitely look "used".

Posted by: Alberta Oil Peon at April 20, 2025 05:03 PM (8zz6B)

106 Pillsbury on the holidays:

https://tinyurl.com/3fa848vy

Posted by: Hour of the Wolf at April 20, 2025 05:03 PM (VNX3d)

107 Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?

We also used to live in New Orleans in the '80s, and our favorite was filets and onion rings at Charlie's Steak House on Dryades just off Napoleon. I haven't been there since Covid, but it was always a New Orleans favorite. Pascal's Manale next door was also incredible oysters, shrimp and crawfish. I'm jealous--I need to go back soon!

Posted by: jayhawkone at April 20, 2025 05:07 PM (9rPx3)

108 So my aunt grabbed the first lid she could, and dropped it in the pot, and it was too small, and we saw the little crawdad pinchers thrusting up between the lid and the pot wall, as they steamed to death. And all of us kids had to peer into the pot and go, "Oooohohhh, ick"

So I won't cook them anymore.
Posted by: Kindltot at April 20, 2025 04:33 PM (D7oie)

And one of them was saying “ Auntie Em! Auntie Em! There’s no place like home!!!”

Posted by: Tom Servo at April 20, 2025 05:09 PM (ZEzFB)

109 Ignore the text and take what you have. No one will starve

Posted by: Notsothoreau at April 20, 2025 05:11 PM (cvWHI)

110 I ate a badly undercooked Chicken McNugget circa late 1980's in Oxford, Ohio. Haven't touched a McNugget since then.

I don't eat McD's much. I will, on occasion, rock with a Sausage McMuffin with Egg or a Fish Sandwich. No nuggets

Posted by: Otto Pen at April 20, 2025 05:12 PM (sJHOI)

111 And those crawdads up top definitely look "used".
Posted by: Alberta Oil Peon at April 20, 2025 05:03 PM (8zz6B)

And I don't see any corn cobs. You can't have crawdads without potatoes and corn in the cob. Or I guess you can but the corn on the cob is my favorite part of the boil.

Posted by: Sebastian Melmoth at April 20, 2025 05:12 PM (VofaG)

112 104 Classified
Reconnasiance
And
Weapon-capable
Deep-sea
Amphibious
Dredge
Posted by: Bertram Cabot,

Whispers- but they are crawfish….

Posted by: Piper at April 20, 2025 05:13 PM (pRpzT)

113 73 And all of us kids had to peer into the pot
Posted by: Kindltot at April 20, 2025 04:33 PM (D7oie)

I misread that!

Posted by: m at April 20, 2025 05:13 PM (CQE5S)

114 Lot of good meat and juice left in those uneaten claws.

Posted by: Sebastian Melmoth at April 20, 2025 05:14 PM (VofaG)

115 112 104
Classified
Reconnasiance
And
Weapon-capable
Deep-sea
Amphibious
Dredge
Posted by: Bertram Cabot, Jr. at April 20, 2025 05:02 PM (63Dwl)

Whispers- but they are crawfish….
Posted by: Piper at April 20, 2025 05:13 PM (pRpzT)

... or crayfish ...

Posted by: m at April 20, 2025 05:15 PM (CQE5S)

116 ... or spiny lobsters!

Posted by: m at April 20, 2025 05:16 PM (CQE5S)

117 The minced beef pie is in the oven, and I am relaxing with a glass of cold white port.

That recipe was gigantic. To turn it into a nine-inch pie I started making a 1/8th recipe, turned it into a 1/12th recipe on the fly, and probably should have made a 1/16th recipe.

Posted by: Stephen Price Blair at April 20, 2025 05:17 PM (EXyHK)

118 And one of them was saying “ Auntie Em! Auntie Em! There’s no place like home!!!”
Posted by: Tom Servo at April 20, 2025 05:09 PM (ZEzFB)

"Avenge me"

Posted by: Kindltot at April 20, 2025 05:17 PM (D7oie)

119 Thank you all!!! I'm on it!

Posted by: goatexchange at April 20, 2025 05:18 PM (hyS0X)

120 Probably willowed, but our favorite French Quarter restaurant is Mister B's on Royal. It's a Brennan restaurant, but not as stuffy as Commander's Palace, Court of Two Sisters, or Brennan's. Enjoy, there no bad places to eat in New Orleans (now that Lucky Dog is history!).

Posted by: jayhawkone at April 20, 2025 05:21 PM (9rPx3)

121 You can guess what photo of you-know-who accompanies this text:

Aelfred The Great retweeted
Robert Bork III
@BobbyBorkIII
17h
He just rose from the dead? Wow. I didn’t know that. You are telling me now for the first time. He leads an amazing life. What else can you say? Whether you agree or not, he is an amazing man who leads an amazing life. I am actually happy to hear that. I am happy to hear that.

Posted by: m at April 20, 2025 05:21 PM (CQE5S)

122 McDonalds is just a sign that there should be a Wendy's nearby.

Posted by: DaveA at April 20, 2025 05:22 PM (FhXTo)

123 Hope nurse made it last somehow

Posted by: Skip at April 20, 2025 05:22 PM (ypFCm)

124 Willa Mae's fried chicken alone is worth the trip to NOLA.

Yeah, go the wrong time and you could be waiting a while to get in. First time I went there it was by accident. I enjoy walking places if I can; I don’t know where I was walking to, probably from one bookstore to another, but I looked around and thought, I possibly should not be in this neighborhood. Then I saw Willie Mae’s.

First wife and I were in a bar, and they had head cheese as an appetizer. She loved it. Asked the bartender what it was. He explained. She didn't like it after that.

I can easily not think about what food is when it’s good but I can understand that some people can’t. I tried it mainly so that I could say I’ve tried it. But I’d definitely have it again, especially at Cochon’s.

Posted by: Stephen Price Blair at April 20, 2025 05:22 PM (EXyHK)

125 Well, an artichoke is basically just a large pine cone stuffed with dried-out guacamole, and left in the sun to dry.
Posted by: Alberta Oil Peon at April 20, 2025 05:02 PM (8zz6B)

Part of the thistle family, akshully..good ones should have tight leaves and feel heavy. Check the stems. Freshly cut artichokes have white centers at the stem.

Boil in salted water, just enough to cover half of the artichoke, for about an hour. Afterwards, drain about half the water (if any remains) and work about a tablespoon of minced garlic between the leaves. Drizzle with olive oil, and let it go for another ten minutes uncovered. The bottom leaves should fry to a golden brown if done right..

Posted by: Joe Kidd at April 20, 2025 05:23 PM (bA75n)

126 The lamb has been eaten. The fast hasn't been broken, it's been smashed. Food coma time.

Posted by: RedMindBlueState at April 20, 2025 05:24 PM (maYGA)

127 I made Yukon golds with crème fresche, fresh orange juice and onions. It’s earthy and lovely. To be garnished with fresh orange jest and black pepper.

Sounds delish, Nurse.

At some point, give us the recipe, merci.

Posted by: naturalfake at April 20, 2025 05:26 PM (iJfKG)

128 It’s peak crawfish season right now, and that can change year to year. In case y’all were around the gulf coast and needed this information. May is about the end of it.

Posted by: Piper at April 20, 2025 05:27 PM (pRpzT)

129 Chicken McNuggets are dogshit. Cheap processed “chicken” that’s so insulting in its garbageness that every time you take a bite, Ronald McDonald is giving you the finger.

Posted by: Elric the Bladiest Blade at April 20, 2025 05:27 PM (t/C4L)

130 Anyone here have a use for a probably circa 1963-1965 Kenmore sewing machine? It isn’t currently working, but what’s wrong with it is one of those things that regularly need to be replaced on a sewing machine. It was my mom’s for as long as I can remember. I don’t know the exact year or model, but can send a photo if you’re interested.

Posted by: Stephen Price Blair at April 20, 2025 05:27 PM (EXyHK)

131 21 Long ago now, McDonald's chicken nuggets were different and better. The exterior was crunchier, and the meat had more texture. The current version almost isn't food. It's a step removed from eating ze bugz or futuristic meals in pill form.
Posted by: bear with asymmetrical balls at April 20, 2025 04:13 PM (nLy2O)

Ray Dalio, founder of Bridgewater Associates, is in large part responsible for Chicken McNuggets. Before he started Bridgewater, McDonalds hired him to figure out how to make financing of the chickens work for them. Had a bit to do with how they traded on the futures markets.

Posted by: Darrell Harris at April 20, 2025 05:29 PM (gLr66)

132 My friends yesterday brought me corn on the cob, cooked diced carrots and potatoes and cooked lamb legs in homemade gravy.

It was her first time cooking lamb but it was amazing.

Posted by: Stateless...14% - mental state clawing up from 10% at April 20, 2025 05:29 PM (jvJvP)

133 Chicken McNuggets are dogshit. Cheap processed “chicken” that’s so insulting in its garbageness that every time you take a bite, Ronald McDonald is giving you the finger.
Posted by: Elric the Bladiest Blade at April 20, 2025 05:27 PM

So, he's giving us the finger he uses to stop dogfights?

Posted by: Duncanthrax at April 20, 2025 05:31 PM (0sNs1)

134 I often get Wendy's chicken nuggets on my night job to eat while driving but recently went Chick-fil-A and theirs are way better

Posted by: Skip at April 20, 2025 05:32 PM (ypFCm)

135
For Good Friday dinner, I decided against fish and went with eggs.

In this case, a "Cheater's Souffle" recipe from Gordon Ramsay.

It came out more like a pancake or Cheese Dutch Baby than a soufflé, but was tasty.

Very quick and stupidly easy to make. So, I'll keep the recipe around for when I want to make something vaguely fancy but am feeling lazy.

Went great with a salad and a Raspberry Lemon Martini.

Posted by: naturalfake at April 20, 2025 05:32 PM (iJfKG)

136 Mickey D's chicken nugs are the closest thing to Soylent Green there is today. Back in the olden times when they first came out you would get a batch of nugs and some were all white meat and some were the part of a chicken's ass and when you broke it apart it was nasty. Now a days it's all processed to look like white meat but it ain't. Still, the nugs help to keep the ghetto fed and happy.

Posted by: Ghetto Joe at April 20, 2025 05:33 PM (R/m4+)

137 Wendy's explains chicken nuggets:

http://tiny.cc/mw4h001

Posted by: Joe Kidd at April 20, 2025 05:33 PM (bA75n)

138 Easter dinner here was leg of lamb, using JQ's recipe from the Friday ONT, comments 221&224.

Yum.

Posted by: mikeski at April 20, 2025 05:35 PM (DgGvY)

139 Brought my sourdough starter with me to Dallas and made a loaf for my boy and his wife yesterday. I didn't think it was one of my better efforts but they thought it was fantastic.

Posted by: Tonypete at April 20, 2025 05:36 PM (vKNmo)

140 7 I am bound for New Orleans in July, to meet up with my brothers, to do the WWII Museum. But really, it's just an excuse to get away from wives, to drink and eat. I lived in NoLA, and both brothers have visited.

Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?
Posted by: goatexchange at April 20, 2025 04:15 PM (hyS0X)
———

Turtle soup and fried gator for the win

Posted by: Elric the Bladiest Blade at April 20, 2025 05:36 PM (t/C4L)

141 Love reading about all the Easter food! My dinner after church was Mary's Kitchen corned beef hash fried crispy in a little bacon fat, then drained, then topped with a fried egg. My new favorite comfort food; can't believe how good it tastes. Then two Cadbury crème eggs for dessert.

Posted by: skywch at April 20, 2025 05:39 PM (uqhmb)

142 "From lurker "LF" comes a delicious-looking dish of which I have no recollection!"

Looks to me like Cuban Pork Chunks, or Masas de Puerco.

Posted by: Isheen at April 20, 2025 05:40 PM (syz9S)

143 Mary's Kitchen corned beef hash fried crispy in a little bacon fat, then drained, then topped with a fried egg.
----
My husband loves this too.

Posted by: lin-duh at April 20, 2025 05:40 PM (ZtAny)

144
My wood pellet grill up and died last week, but was still under warranty buuuuut it was the lame-ass kind of warranty where they send you parts and you fix it yourself.

So, I received the parts and took the grill apart, during which I had a flashback to my teenage/20s days when I would work on my own car...which while it was always stupid and easy, I derived no pleasure from it. That always seemed like a big waste of my time aside from getting my car to work properly again.

And so it was with repairing muh grill. So, boo on that stupifying remembrance. And boo in general on flashbacks.

Most of the week I test drove my newly repaired grill to make sure everything was fine and it was. And we got to eat lots of BBQ in the testing, sos yay! for that.

Tomorrow I'll cook a Brisket and that will be the final test. I'm expecting perfection.

Posted by: naturalfake at April 20, 2025 05:42 PM (iJfKG)

145 Other than Sazerac, Bourbon, Gumbo, Jambalaya, Muffalattas, PoBoys..... and Horde recommendations?
Posted by: goatexchange

I'd skip the muffaletta and have more gumbo. It might be the king of cold-cut sandwiches, but it's still just a cold-cut sandwich. You can get those anywhere. No special Nawlins cooking techniques required.

Posted by: mikeski at April 20, 2025 05:45 PM (DgGvY)

146 Happy Easter everyone. We had a big feast earlier today because my son-in-law had to catch a flight at 5:30. We had 15 people and a lot of food and I don't need to eat again until tomorrow.

Also, true to form I got icing on my skirt and berry juice on my (white, of course) shirt. Some things never change.

Posted by: bluebell at April 20, 2025 05:45 PM (79pEw)

147 Those crawdads, are they the leftovers? You’re supposed to squeeze the tail and suck the head. Yes, really! Try it, you’ll thank me. But these mudbugs have no tails. This is like serving up some chicken bones and calling it KFC!

Posted by: NemoMeImpuneLacessit at April 20, 2025 05:46 PM (VphID)

148 Food thread... The season for the reason.

Posted by: Elrond Hubbard at April 20, 2025 05:46 PM (VJc7E)

149 I'd skip the muffaletta and have more gumbo. It might be the king of cold-cut sandwiches, but it's still just a cold-cut sandwich. You can get those anywhere. No special Nawlins cooking techniques required.
Posted by: mikeski at April 20, 2025 05:45 PM (DgGvY)

I had a hot muffalletta at a place called Maspero's. IIRC, it was a combination of corned beef and pastrami, topped with melted provolone. The olive salad topping was featured, of course.

Posted by: Joe Kidd at April 20, 2025 05:49 PM (bA75n)

150 i love necco wafers!…my easter treats were a box of good n plenty & red hots

Posted by: cherries are the best at April 20, 2025 05:51 PM (Aki9x)

151 Be sure to get some beignets for breakfast with lots of powdered sugar. They dump at least a cup of powdered sugar in your bag with your order at the Café du Monde. I recommend the lakeside branch, less historic, but easier to get in and out with the traffic than in the Quarter.

Posted by: NemoMeImpuneLacessit at April 20, 2025 05:52 PM (VphID)

152 It's Easter and I'm eating something good, not some McNuggets what rose from the dead.

Posted by: Additional Blond Agent, STEM Guy at April 20, 2025 05:52 PM (/HDaX)

153 Crawfish.

When I was performing contract work at the River Bend NPS near Baton Rouge, I introduced myself to Louisiana boiled crawfish. By the time my project was finished, I was buying crawfish by the pound from corner stores. Fine eating!

Posted by: mrp at April 20, 2025 05:52 PM (rj6Yv)

154 I'd skip the muffaletta and have more gumbo. It might be the king of cold-cut sandwiches, but it's still just a cold-cut sandwich. You can get those anywhere. No special Nawlins cooking techniques required.
Posted by: mikeski at April 20, 2025 05:45 PM (DgGvY)

I'll disagree with this.

My folks moved to N.O. when I went to college so I had plenty of NO's chow. Gumbo is good for sure but I've found plenty of great gumbo outside of NO.

On the other, hand I've not found a really great muffaletta outside on new Orleans.

Don't forget coffee at the Morning Call with beignets.

If you don't mind eating sweetbreads. The best sweetbreads I've ever had were in NO. I got to where I would order them every time we went to a restaurant and they were on the menu.

Snowcones are also a thing in NO so give them a try. Pro Tip: Condensed milk is the way to go.

Posted by: naturalfake at April 20, 2025 05:54 PM (iJfKG)

155 152 It's Easter and I'm eating something good, not some McNuggets what rose from the dead.
Posted by: Additional Blond Agent, STEM Guy at April 20, 2025 05:52 PM (/HDaX)

24 oz ribeye here. Paired with a 2022 Cabernet from Argentina. Still deciding on the apres-meal cigar...

Posted by: Joe Kidd at April 20, 2025 05:56 PM (bA75n)

156 Well , it’s time for the non Easter movie- because it's overdue and we have to get it back. “A Night to Remember” -1958 British film with a fine British actor - Kenneth More. I didn’t see the newer Titanic with Leonard DeCaprio and Kate Winslet, but people I know who have seen both prefer the 1958 version. Don’t have any popcorn, so if I want a snack I’ll have to have a little bit of pistachio clusters in dark chocolate we got from Trader Joes yesterday.

Posted by: FenelonSpoke at April 20, 2025 05:57 PM (pIv1O)

157 smoked bacon warped scotch eggs are about to be pulled off the smoker...yum.

Posted by: AZ deplorable moron at April 20, 2025 05:58 PM (A3mDl)

158 “I love muffaletta! Muffalotta too!”

— lesbians

Posted by: Elric the Bladiest Blade at April 20, 2025 05:58 PM (t/C4L)

159 …and get a king cake to get the good luck baby

Posted by: cherries are the best at April 20, 2025 06:00 PM (Aki9x)

160 Crawfish! You might as well be doing a dissection in biology lab and call them crayfish! I confess I did that lab in high school biology, and we did call them “crayfish” the high fallutin’ term. Looked good enough to eat, but eww! that formaldehyde smell! Will still eat a good crawdad boil, but you need to use multiple bags of Zatarain’s, not just one. Suck the head and squeeze the tail!

Posted by: NemoMeImpuneLacessit at April 20, 2025 06:01 PM (VphID)

161 I'm not a fan of New Orleans style Cajun/creole restaurant food. I am a fan of the basic coonass food you find west of Baton Rouge. Boudin, pistolettes, brown roux gumbo sans okra, shrimp ettoufee , fried pork chops, tips with rice and gravy, etc.

Posted by: Sebastian Melmoth at April 20, 2025 06:01 PM (VofaG)

162 Well , it’s time for the non Easter movie- because it's overdue and we have to get it back. “A Night to Remember” -1958

...

Posted by: FenelonSpoke at April 20, 2025 05:57 PM (pIv1O)

That's a good one. Another, covering a different event, was the Easter Uprising.

Posted by: mrp at April 20, 2025 06:01 PM (rj6Yv)

163 Crawfish! You might as well be doing a dissection in biology lab and call them crayfish! I confess I did that lab in high school biology, and we did call them “crayfish” the high fallutin’ term. Looked good enough to eat, but eww! that formaldehyde smell! Will still eat a good crawdad boil, but you need to use multiple bags of Zatarain’s, not just one. Suck the head and squeeze the tail!
Posted by: NemoMeImpuneLacessit at April 20, 2025 06:01 PM (VphID)

We called them "crayfish" in Ohio.

Posted by: mrp at April 20, 2025 06:02 PM (rj6Yv)

164 Doggos had their Farmer's Dog, WW went out with the fam for sushi I believe, and I fired up the skillet and made a fried egg sammich.
Dinner complete!

Posted by: Weasel at April 20, 2025 06:03 PM (Fi21F)

165 Mardi Gras don’t start ‘till Kings Day in early January. So no King cake until then. And you stop eating it and having the parties when Lent rolls around at the end of Fat Tuesday. Yeah, I’ve lived in New Orleans.

Posted by: NemoMeImpuneLacessit at April 20, 2025 06:06 PM (VphID)

166 Wish me luck, y'all. I scaled up the Chef John chicken cordon bleu casserole for a family potluck tonight. It's in the oven this moment. It's a first time for me for this recipe and I had to unfortunately make a substitute that I hadn't anticipated. The recipe calls for fresh thyme and I thought, fine, I'll grab some from my herb patch and then I discovered the thyme didn't come back this year! So I subbed a little fresh sage (which was just starting to leaf out) and some fresh rosemary, hoping the camphor in rosemary would help approximate the flavor of thyme.

Posted by: Emmie celebrates the Audacity of Trump! at April 20, 2025 06:06 PM (Sf2cq)

167 I first discovered muffulettas while a freshman at Tulane (back in the days of the dinosaurs). The TU Commons crew made them and I was blown away. Yeah, it's only cold cuts, and yeah, the salad topping makes it. Can't go to N'awlins without having one.

It will be a poignant visit, and I decided NOT to visit the campus. I don't want to spoil my teen memories. My former roommate has passed, the stadium is gone, my favorite burger joint is gone, and the campus has gone woke. It will be a fun visit with brothers. But you cant go home again.

Posted by: goatexchange at April 20, 2025 06:07 PM (hyS0X)

168 137 Wendy's explains chicken nuggets:

http://tiny.cc/mw4h001

Posted by: Joe Kidd at April 20, 2025 05:33 PM

Parts is parts.

Posted by: Where's the beef? at April 20, 2025 06:07 PM (dg+HA)

169 I put catsup on the FES.

Posted by: Weasel at April 20, 2025 06:10 PM (Fi21F)

170 put catsup on the FES.
Posted by: Weasel at April 20, 2025 06:10 PM (Fi21F)

You mean people don't?

Posted by: Sebastian Melmoth at April 20, 2025 06:11 PM (VofaG)

171 Just don't run out of McNuggets in the 'hood

Posted by: Otto Pen at April 20, 2025 06:12 PM (sJHOI)

172 No, just regular catsup.

Posted by: Weasel at April 20, 2025 06:12 PM (Fi21F)

173 166 Wish me luck, y'all. I scaled up the Chef John chicken cordon bleu casserole for a family potluck tonight. It's in the oven this moment. It's a first time for me for this recipe and I had to unfortunately make a substitute that I hadn't anticipated. The recipe calls for fresh thyme and I thought, fine, I'll grab some from my herb patch and then I discovered the thyme didn't come back this year! So I subbed a little fresh sage (which was just starting to leaf out) and some fresh rosemary, hoping the camphor in rosemary would help approximate the flavor of thyme.
Posted by: Emmie celebrates the Audacity of Trump! at April 20, 2025 06:06

Emmie I made that recently at the house church I'm part of - bunch of guys who get together and a chaotic group prepared meal is usually the opening ceremony. It turned out great and there was lots of demand for the leftovers.
I think your seasoning substitution should be fine.

Just make sure that when you serve it you speak in the characteristic Chef John uptalking voice!

Posted by: Where's the beef? at April 20, 2025 06:12 PM (dg+HA)

174 If you lump Cajun and New Orleans Creole cooking together, you don’t know the difference. Cajun is the country cousin and spicy as can be. Creole is the refined city cooking and has a lot more to do with fine French cuisine. Creole is rarely spicy and more subtly flavorful. There is a lot of mixed up people these days because the spicy stuff is more popular with most people, and a lot of Cajun cooks have moved to New Orleans and opened restaurants.

Posted by: NemoMeImpuneLacessit at April 20, 2025 06:13 PM (VphID)

175 I put catsup on the FES.
Posted by: Weasel at April 20, 2025 06:10 PM

You're just taunting CBD, now, aren't you?

Posted by: RedMindBlueState at April 20, 2025 06:15 PM (Wnv9h)

176 Ketchup or catsup? What's the difference?

Posted by: Here we go... at April 20, 2025 06:15 PM (dg+HA)

177 Michael Jordan in his early years with the Bulls was an afficionado of 20 piece Chicken McNuggets. He famously had a McDonald's kitchen on his private jet.

Posted by: coyne at April 20, 2025 06:17 PM (1MVbl)

178 Anyone here have a use for a probably circa 1963-1965 Kenmore sewing machine? It isn’t currently working, but what’s wrong with it is one of those things that regularly need to be replaced on a sewing machine. It was my mom’s for as long as I can remember. I don’t know the exact year or model, but can send a photo if you’re interested.
Posted by: Stephen Price Blair at April 20, 2025 05:27 PM (EXyHK)

I have four, sorry.

Posted by: Kindltot at April 20, 2025 06:18 PM (D7oie)

179 You're just taunting CBD, now, aren't you?
Posted by: RedMindBlueState at April 20, 2025 06:15 PM (Wnv9h)
---
Why, I'm surprised you would suggest such a thing!!

Posted by: Weasel at April 20, 2025 06:20 PM (Fi21F)

180 Parts is parts.
Posted by: Where's the beef? at April 20, 2025 06:07 PM (dg+HA)

Back when that commercial was running, my friends and I would randomly look at each other and say, "pro-processed chicken??"

Posted by: Joe Kidd at April 20, 2025 06:24 PM (bA75n)

181 Ketchup or catsup? It depends on the brand you’re buying. Try Hunt’s 100% natural ketchup with no high fructose corn syrup. You will be able to taste the difference, and it’s always good for putting a message on your omurice!

Posted by: NemoMeImpuneLacessit at April 20, 2025 06:25 PM (VphID)

182 One I put on French fries the other I use to give my cats

Posted by: Skip at April 20, 2025 06:31 PM (ypFCm)

183 Well, four more stained fir boards hung in the front room. The boards I made by edge-gluing offcuts turned out just fine, too. That clear fir was expensive wood, too. Don't want to waste it. Now to go stain up another one for my south wall knick-knack shelf/transition molding.

Posted by: Alberta Oil Peon at April 20, 2025 06:31 PM (8zz6B)

184 Stephan Price Blair, You might consider a school, women's shelter, church group, senior center, etc.

Posted by: Mrs JTB at April 20, 2025 06:32 PM (yTvNw)

185 Where's the beef? Without question the most iconic fast food commercial ever. Time to make the donuts maybe second?

Posted by: coyne at April 20, 2025 06:36 PM (1MVbl)

186 McNuggets are just fine. Especially when hot right out of the fryer. No sauce is needed to enjoy them but if you insist, I would use plain ole ketchup.

It's better that way!

Posted by: Kwak! at April 20, 2025 06:36 PM (89Sog)

187 It can be scotch time

Posted by: Skip at April 20, 2025 06:37 PM (ypFCm)

188 Since it generated so much interest, I feel compelled to give an artichoke update: I'm eschewing the olive oil in favor of the butter and meat drippings from the roasting pan in which I prepared a prime rib earlier in the week. That is all...

Posted by: Joe Kidd at April 20, 2025 06:37 PM (bA75n)

189 The local HEB is doing a seafood boil every Friday here
Shrimp, crayfish, potatoes and corn. Sure smells good.
*************
Yet another reason to love HEB. I wish they would open stores in my part of the world...

Posted by: Grateful - the range bag lady at April 20, 2025 06:39 PM (IQ6Gq)

190 12 yr Tamdu, it is smooth, not as much peat

Posted by: Skip at April 20, 2025 06:40 PM (ypFCm)

191 Honey is best with McNuggets.

Posted by: coyne at April 20, 2025 06:40 PM (1MVbl)

192 Question for the horde: is Harris Teeter good for produce and meat? There is one not too far. Virginia Beach has a Whole Foods, is Harris Teeter comparable?

Posted by: Accomack at April 20, 2025 06:48 PM (Udy3r)

193 24 oz ribeye here. Paired with a 2022 Cabernet from Argentina. Still deciding on the apres-meal cigar...
Posted by: Joe Kidd at April 20, 2025 05:56 PM (bA75n)

Nice! Quite non-traditional here with a yoghurt-braised white poppy seed Indian chicken dish and matching sides.

Posted by: Additional Blond Agent, STEM Guy at April 20, 2025 06:51 PM (/HDaX)

194 Chocolate Fudge Sundae for supper.

Posted by: Eromero at April 20, 2025 06:52 PM (LHPAg)

195 Leftover pizza for dinner here. We are still unpacking, and the kitchen is an unholy mess, and tiny to boot. Also, it's gonna take some time for me to learn how to cook on an electric range. I miss my gas range.

Posted by: Pug Mahon at April 20, 2025 06:55 PM (0aYVJ)

196 Harris Teeter is fine.
Whole Paycheck is...well... expensive.

Posted by: Quarter Twenty at April 20, 2025 06:55 PM (dg+HA)

197 it's gonna take some time for me to learn how to cook on an electric range. I miss my gas range.
Posted by: Pug Mahon

bite the bullet now an swap in an induction range

Posted by: AZ deplorable moron at April 20, 2025 06:56 PM (A3mDl)

198 Chocolate Fudge Sundae for supper.
Posted by: Eromero

Well done!

Posted by: AZ deplorable moron at April 20, 2025 06:58 PM (A3mDl)

199 it's gonna take some time for me to learn how to cook on an electric range. I miss my gas range.
Posted by: Pug Mahon

bite the bullet now an swap in an induction range
Posted by: AZ deplorable moron at April 20, 2025 06:56 PM (A3mDl)

Induction is certainly better than electric so yeah.

Posted by: coyne at April 20, 2025 07:00 PM (1MVbl)

200 I concur that the Mary Kitchen brand is the superior canned corn beef hash. I make something similar to the egg over corned beef hash recipe that I call “Egg in a Nest”. You get a ceramic ramekin and put half a 14 oz can of Mary Kitchen corned beef hash in it. Use two ramekins and make two servings or cover and put one away for tomorrow. Use a tablespoon and put a depression in the corned beef hash (do this for the other ramekin as well before you put it in the fridge). Now crack an egg and put it in the depression. Poke the yolk with a fork a few times to break the membrane. Now cover it loosely and cook it on high for say 2 minutes with a 1100 W microwave oven. I have an older 500 W unit, so I do 4 minutes. Open up the oven, take off the covering and top with a Tsp of grated sharp cheddar. Cook for an additional 30 s (I do another minute) and take it out. Tastes great and it all cooks in one ramekin. I like it with a little Tabasco on top. Of course don’t add the egg until you’re ready to cook your ramekin (if you put one away for later).

Posted by: NemoMeImpuneLacessit at April 20, 2025 07:03 PM (VphID)

201 Also, it's gonna take some time for me to learn how to cook on an electric range. I miss my gas range.
Posted by: Pug Mahon at April 20, 2025 06:55 PM (0aYVJ)

Went through the same thing here about a year and half ago. I've gotten used to it but like you, I still miss my gas stove.

Posted by: Additional Blond Agent, STEM Guy at April 20, 2025 07:04 PM (/HDaX)

202 Ooh Nemo, love the idea of the cheese with the hash and egg, will try.

Posted by: skywch at April 20, 2025 07:07 PM (uqhmb)

203 Ooh Nemo, love the idea of the cheese with the hash and egg, will try.
Posted by: skywch at April 20, 2025 07:07 PM (uqhmb)

Sounds good to me, too. I have done it in a skillet. But Corelle bowls in the nuker would work, I think.

Posted by: Alberta Oil Peon at April 20, 2025 07:12 PM (8zz6B)

204 bite the bullet now an swap in an induction range
Posted by: AZ deplorable moron at April 20, 2025 06:56 PM (A3mDl)

We're in a rented apartment. I can live with it until we get our retirement home.

Posted by: Pug Mahon at April 20, 2025 07:15 PM (0aYVJ)

205 Meat, cheese and potatoes. The perfect combination of foods. Everything else is decadence masquerading as sophistication.

Posted by: coyne at April 20, 2025 07:20 PM (1MVbl)

206
We're in a rented apartment. I can live with it until we get our retirement home.
Posted by: Pug Mahon

smart choice!

Posted by: AZ deplorable moron at April 20, 2025 07:53 PM (A3mDl)

207 Good evening, good people.

Posted by: IRONGRAMPA at April 20, 2025 08:00 PM (hKoQL)

208 The French have some weird looking bunnies.

Posted by: IrishEi at April 20, 2025 08:00 PM (3ImbR)

209 In relation to the sidebar thing about Chocolate egg prices being up. This is happening everywhere, all over the world and has nothing to do with Trump.
The last few cocoa harvests have been poor, especially the last one and this has pushed up prices and availability.

Posted by: stv at April 20, 2025 08:38 PM (+opPw)

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