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Food Thread: Chicken Femurs And Turgid Wine?
I get that wine writers want to convey in words what they experience with other senses. It's called "writing." But how many writers can get away routinely with this sort of histrionic, florid, grandiose writing about anything? Why do wine people get away with it?
Deep ruby with a purple hue, it just exudes elegance and statesmanship. It has a noble quality to it that begins with its precise and lifted bouquet of dried rose petals, kirsch, Blackberry, and cassis fruit interlaced with sagebrush, sandalwood, and toasty cedarwood. Perfectly medium to full-bodied, showcasing a dazzling spectrum of silken red and black fruits redolent of strawberry, cherry, plum, and blackberry atop a substantial bed of taut, mineral-tinged tannins. A spine of racy acidity lifts the panoply of fruit, and the finish reveals a plethora of wild herbs, cast iron notes, pastille, and white pepper, nuanced by rich, toasty oak infused with toffee and vanilla bean.
17 flavors? Really? Statesmanship? It's a f*cking glass of wine, you ninny! This is the sort of ridiculous blather that drove me away from taking winetasting seriously. I lived in Northern California for years, and spent a lot of very happy time in wine country, but stopped tasting after several years because it became such an overheated, pompous world. And judging by that review, it isn't getting any better!
From long-time commenter "Steven Price Blair" comes another interesting installment of vintage recipes -- this time about ice cream! He has thoughtfully published it in book form as a download, or printed via Amazon and Lulu. Four New Ices and an Ice Cream Cookery While there are any number of superb ice cream producers in America, there is something about homemade ice cream and sorbet that is special. Some friends have a great ice cream machine that they use to produce delicious stuff one would never find in a store freezer. Pear Reisling Ginger Sorbet? What the hell? But it was spectacular. So take a look at SPB's cookbook!
It's easy to fall into the trap of assuming that the best cuts of beef are the most expensive. Filets and NY strips and rib steaks are absolutely delicious.
Food nerd/porn here in the Dominican Republic this evening. Had the best steak of my life. Didn't look like much, but it delivered. Argentinian Steakhouse in Juan Dolio, Dominican Republic. Churrasco Prime Flank Steak. Melt in mouth, the right amount of marbling, cooked perfectly - the magic of fire, simple presentation. Also had some pretty good chorizo al vino, croquetas de pollo, empanaditas de carne mechada with guayaba and mozzarella, and jamon serrano with manchego cheese.
Is this Good Hot Fish , as in spicy? Or just good fish that arrives at one's table at the correct temperature? Probably a little of both. But it looks like fun, and is exactly the sort of wonderful, simple, delicious Southern cooking that makes the American South my favorite place for food. Anyone live in Asheville? Anyone ever been to this place? Inquiring minds want to know whether it is hype or the real thing!
This is the sort of story that at first glance seems straightforward. But...2,000,000 of the damned things, and only about 100 reported injuries? That sounds like a well-made product and some stupid operators. Or not. I don't know, but out of 2,000,000 people, how many are knuckle-dragging, booger-eating retards who shouldn't be allowed to cross the street unaccompanied? SharkNinja recalls over 2 million Foodi Pressure Cookers in U.S. and Canada because of severe burn injuries Yeah... maybe I am just jaded.
[Hat Tip: Pete Bog]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.
Comments
(Jump to bottom of comments)1
Food fight
Posted by: Skip at May 04, 2025 04:00 PM (ypFCm)
2
Doing Quattro Demayo today as tomorrow evening have to go to night job a few hours
Posted by: Skip at May 04, 2025 04:02 PM (ypFCm)
3
Florida, you disappoint me.
Went to HMart yesterday and grabbed a Florida watermelon (was actually shocked it was domestic b/c it's HMart, and usually they bring in a lot of produce from afar).
Cut it today - mealy and going overripe, even though it looked good and was heavy yesterday. Undeterred, b/c this is for dinner and youth group fruit trays, I proceeded to cut the whole thing into cubes (and it was huge) and cut out ALL the mealiness (I HATE mealy watermelon) - took me 45 minutes, but even when done, had a fruit tray and 2 extra big containers (one for tomorrow's tray and 1 for dinner tonight), tossing about 1/3 of it...
Seedless watermelons always go mealy around the "non-seed" areas 1st...
All in all, Florida, do better this summer!
Went to HMart yesterday and grabbed a Florida watermelon (was actually shocked it was domestic b/c it's HMart, and usually they bring in a lot of produce from afar).
Cut it today - mealy and going overripe, even though it looked good and was heavy yesterday. Undeterred, b/c this is for dinner and youth group fruit trays, I proceeded to cut the whole thing into cubes (and it was huge) and cut out ALL the mealiness (I HATE mealy watermelon) - took me 45 minutes, but even when done, had a fruit tray and 2 extra big containers (one for tomorrow's tray and 1 for dinner tonight), tossing about 1/3 of it...
Seedless watermelons always go mealy around the "non-seed" areas 1st...
All in all, Florida, do better this summer!
Posted by: Nova Local at May 04, 2025 04:06 PM (tOcjL)
4
My wife left me a jar of puréed scotch bonnet and ginger.
A little dab will do ya.
A little dab will do ya.
Posted by: Accomack at May 04, 2025 04:07 PM (4qMiv)
5
Envy both your chicken and wine situation in Fwahnce, CBD. Regardless of the geometry of the chicken parts.
Just used up some buttermilk by making buttermilk drop biscuits. So easy, so good. Some of my best cooking experiences have been driven by finding a way to use up some ingredient I have on hand. It also drives exploration.
Just used up some buttermilk by making buttermilk drop biscuits. So easy, so good. Some of my best cooking experiences have been driven by finding a way to use up some ingredient I have on hand. It also drives exploration.
Posted by: rhomboid at May 04, 2025 04:07 PM (1m82a)
6
Chickens are very breedable, and not just in the perverted way. Girl928 raises both layers and meat chickens and they cannot be more different.
You can get a chicken for any purpose and climate.
You can get a chicken for any purpose and climate.
Posted by: toby928 at May 04, 2025 04:07 PM (vHqkz)
7
I've had Beef Wellington and I've had a corn dog.
You can keep the dogs.
You can keep the dogs.
Posted by: Diogenes at May 04, 2025 04:08 PM (W/lyH)
8
Since I only have the youngest and spouse tonight, it was the youngest's choice, and since we haven't had them in months, it's boiled hot dogs topped with yellow mustard, relish, and raw onion. With it is a green leaf lettuce, arugula, and carrot salad with a carrot ginger dressing (got a deal on the "live forever" dressing, so thought, that the heck) and the watermelon.
Since the youngest isn't here tomorrow, we get salmon tomorrow...so all good things come to those who wait...
Since the youngest isn't here tomorrow, we get salmon tomorrow...so all good things come to those who wait...
Posted by: Nova Local at May 04, 2025 04:09 PM (tOcjL)
9
Making burritos after race
Posted by: Skip at May 04, 2025 04:09 PM (ypFCm)
10
Joined Sam's club and found American grown garlic sold in a woven bag, nice heads and cloves.
Posted by: AZ deplorable moron at May 04, 2025 04:09 PM (X1kgX)
11
Bell and Evan's is really good. I found Harris Teeter's air chilled to be comparable.
Posted by: Accomack at May 04, 2025 04:09 PM (4qMiv)
12
Your graphic put me in mind of the time I had to dissect a cat in an anatomy class. The charitable would just say I should never try to be a surgeon. The uncharitable would say it would a closed casket funeral.
Nursing students in the class did a beautiful job where each structure was visible and identifiable, unlike the case of my cat.
Nursing students in the class did a beautiful job where each structure was visible and identifiable, unlike the case of my cat.
Posted by: Deplorable Jay Guevara at May 04, 2025 04:10 PM (YqDXo)
13
My wife left me a jar of puréed scotch bonnet and ginger.
A little dab will do ya.
Posted by: Accomack
True love!
A little dab will do ya.
Posted by: Accomack
True love!
Posted by: AZ deplorable moron at May 04, 2025 04:11 PM (X1kgX)
14
I remember us eating chicken gizzards when I was young.
Wine question. There's a bottle that's been sitting on a kitchen counter for over 20 years. Not cooled.
Is it still 'good?'
I'm getting rid of it tonight. My friend and I will give it a shot. Idon'twant him to get sick.
Wine question. There's a bottle that's been sitting on a kitchen counter for over 20 years. Not cooled.
Is it still 'good?'
I'm getting rid of it tonight. My friend and I will give it a shot. Idon'twant him to get sick.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:11 PM (jvJvP)
15
Some of my best cooking experiences have been driven by finding a way to use up some ingredient I have on hand. It also drives exploration.
Posted by: rhomboid at May 04, 2025 04:07 PM (1m82a)
Amen. I have an open can of curry sauce in the fridge. I bought way-discounted zucchini zoodles. I'm gonna saute the zoodles with green onion and garlic in olive oil and then hit it with a TB or so of the curry sauce and a trifecta of herbs from my garden - Thai basil, mint, and cilantro. I think it's gonna be good b/c people hate zoodles b/c they aren't pasta...but curry doesn't want pasta - it prefers veg.
This is one of my planned salmon sides tomorrow...
Posted by: rhomboid at May 04, 2025 04:07 PM (1m82a)
Amen. I have an open can of curry sauce in the fridge. I bought way-discounted zucchini zoodles. I'm gonna saute the zoodles with green onion and garlic in olive oil and then hit it with a TB or so of the curry sauce and a trifecta of herbs from my garden - Thai basil, mint, and cilantro. I think it's gonna be good b/c people hate zoodles b/c they aren't pasta...but curry doesn't want pasta - it prefers veg.
This is one of my planned salmon sides tomorrow...
Posted by: Nova Local at May 04, 2025 04:11 PM (tOcjL)
Posted by: Quarter Twenty at May 04, 2025 04:12 PM (dg+HA)
17
Tragically I have either 1) less discriminating palate, and thus am unable to detect lots of flavor notes that some luckier people are able to, or 2) some of the notes are imagined by people more than actually experienced, or 3) a bit of both.
I also don't care for florid wine reviews. Cigar reviews I find even a bit more of a head-scratcher, as to flavor notes detected, though some of that is that I don't "retrohale" - expelling a small portion of the smoke through your nose instead of mouth - which apparently where a lot of the serious geeks get some of their notes.
The saddest part of the decline of wine-tasting in NorCal is the Napa-ization of Sonoma. Those lucky enough to have visited Sonoma often - only on weekdays, and out of season as for all travel - may know what I'm talking about. It's understandable and inevitable, but still. Even over the ridge in Anderson Valley, mostly very $$$ and more formal than the glory years when you would typically (in Sonoma) find the owner/winemaker poring samples in the tasting room, and he'd take you back with him because he had to rack some wine or do something.
I also don't care for florid wine reviews. Cigar reviews I find even a bit more of a head-scratcher, as to flavor notes detected, though some of that is that I don't "retrohale" - expelling a small portion of the smoke through your nose instead of mouth - which apparently where a lot of the serious geeks get some of their notes.
The saddest part of the decline of wine-tasting in NorCal is the Napa-ization of Sonoma. Those lucky enough to have visited Sonoma often - only on weekdays, and out of season as for all travel - may know what I'm talking about. It's understandable and inevitable, but still. Even over the ridge in Anderson Valley, mostly very $$$ and more formal than the glory years when you would typically (in Sonoma) find the owner/winemaker poring samples in the tasting room, and he'd take you back with him because he had to rack some wine or do something.
Posted by: rhomboid at May 04, 2025 04:12 PM (1m82a)
18
I prefer my scotch straight
Posted by: Skip at May 04, 2025 04:13 PM (ypFCm)
19
My American comparison is a regional brand called Bell & Evans, a local poultry farm, and the premium chicken from my go-to market.
I have a freezer full of this brand from our local Whole Foods. Bestest stirfry chicken evah!
I have a freezer full of this brand from our local Whole Foods. Bestest stirfry chicken evah!
Posted by: Additional Blond Agent, STEM Guy at May 04, 2025 04:15 PM (/HDaX)
20
On beef wellington vs corn dogs...both tend to be overrated, but one is definitely cheaper.
Wellington is another one of those products where cooked separately, the items leads to a way tastier and easier bite with fewer chances for ruined cooking. It's like the scotch egg that way...of course, the same could be said for the corn dog!
Wellington is another one of those products where cooked separately, the items leads to a way tastier and easier bite with fewer chances for ruined cooking. It's like the scotch egg that way...of course, the same could be said for the corn dog!
Posted by: Nova Local at May 04, 2025 04:15 PM (tOcjL)
21
That wine review sounded like one of those random mission statement generators modified for wine. Or raimondo on tap.
Posted by: Bertram Cabot, Jr. at May 04, 2025 04:15 PM (63Dwl)
Posted by: RedMindBlueState at May 04, 2025 04:15 PM (Wnv9h)
23
Stateless is it still sealed?
Posted by: Skip at May 04, 2025 04:17 PM (ypFCm)
24
My friend and I will give it a shot. Idon'twant him to get sick.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:11 PM (jvJvP)
You won't get sick, but it will most probably be unbearably bad. It could be vinegar. It could be a tannic, tasteless mess.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:11 PM (jvJvP)
You won't get sick, but it will most probably be unbearably bad. It could be vinegar. It could be a tannic, tasteless mess.
Posted by: CharlieBrown'sDildo at May 04, 2025 04:18 PM (mWSu4)
25
Doing a garbanzo bean pasta bake with zucchini in it, and mixed greens salad.
The dog is eating better, he is getting turkey with blueberries and sweet potatoes. Cats even better, they are getting rabbit.
The dog is eating better, he is getting turkey with blueberries and sweet potatoes. Cats even better, they are getting rabbit.
Posted by: Piper at May 04, 2025 04:18 PM (pZEOD)
26
The French chicken is a better chicken to begin with, because they've been bred to be that way. Because of their high thighs and big thighs that goes up into their backs. And they can jump higher and run faster because of their bigger thighs. And they're bred to be the better chicken because this goes back all the way to the French Civil War...
Posted by: jimmy the greek at May 04, 2025 04:18 PM (gAD9U)
27
Sometimes the flavor notes in wine aren't subtle, yet they're great (especially for particular food pairings).
Just over the ridge from Sonoma into Anderson Valley there's a winery called Toulouse. A few years back - probably 8 by now - they were selling one of their pinots that had been picked just after big wildfires (I think in northern Sonoma around Cloverdale or something). Smoke had bathed the vineyards.
The smoke element in the pinot was just right. It screamed "smoked or grilled ribs", a call that was answered each time I opened a bottle. Amazing pairing.
Another memorable one was from Sunce, a now defunct (I think) winery in the Russian River area owned by a Croatian emigre. He had one vineyard of zinfandel that produced an incredible wine with a distinct black pepper element. It screamed beef, of course. And was a spectacular pairing.
Just over the ridge from Sonoma into Anderson Valley there's a winery called Toulouse. A few years back - probably 8 by now - they were selling one of their pinots that had been picked just after big wildfires (I think in northern Sonoma around Cloverdale or something). Smoke had bathed the vineyards.
The smoke element in the pinot was just right. It screamed "smoked or grilled ribs", a call that was answered each time I opened a bottle. Amazing pairing.
Another memorable one was from Sunce, a now defunct (I think) winery in the Russian River area owned by a Croatian emigre. He had one vineyard of zinfandel that produced an incredible wine with a distinct black pepper element. It screamed beef, of course. And was a spectacular pairing.
Posted by: rhomboid at May 04, 2025 04:18 PM (1m82a)
28
On that separated point, component cooking is the key to cooking for young adults in a household. The girls who wants tons of veg takes a nibble of beef, while loading up on the veg. The boys who want protein just take a ton of that while adding 1 vegetable of choice.
Yesterday, I did a Korean chicken thigh with roasted veg over rice. But everything was cooked separately with the veg plain and also separated in a pan (use tubes of aluminum foil) - I made onion, bell pepper, oyster mushroom, and zucchini, laid in that order and all worked well - I especially loved the way the oyster held up to roasting with that combo - no issue being near the wet item...and the girls demolished the veg with a little chicken...and the boys did the reverse (and also left the extra sauce for the girls to put on the veg)...
Yesterday, I did a Korean chicken thigh with roasted veg over rice. But everything was cooked separately with the veg plain and also separated in a pan (use tubes of aluminum foil) - I made onion, bell pepper, oyster mushroom, and zucchini, laid in that order and all worked well - I especially loved the way the oyster held up to roasting with that combo - no issue being near the wet item...and the girls demolished the veg with a little chicken...and the boys did the reverse (and also left the extra sauce for the girls to put on the veg)...
Posted by: Nova Local at May 04, 2025 04:19 PM (tOcjL)
29
It’s feeling kind of festive here right now. I have a big pot of chili on the stove (with some wild boar sausage along with the ground beef!) and a big platter of almond candies rolled in cocoanut on the table.
Posted by: Stephen Price Blair at May 04, 2025 04:19 PM (EXyHK)
30
Turgid win. Tumid. Tumescent. Engorged wine?
Posted by: Christopher R Taylor at May 04, 2025 04:19 PM (2VST1)
31
17 Tragically I have either 1) less discriminating palate, and thus am unable to detect lots of flavor notes that some luckier people are able to, or 2) some of the notes are imagined by people more than actually experienced, or 3) a bit of both.
Posted by: rhomboid at May 04, 2025 04:12 PM (1m82a)
*fistbump
My tasting notes tend toward "dry and fruity"(uptwinkles), "too sweet" (downtwinkles) and "what is that weird taste?" For a Monastrell that I like, I add "dusty," but it's not unpleasant. That's about as high falutin' as I get with it.
Posted by: rhomboid at May 04, 2025 04:12 PM (1m82a)
*fistbump
My tasting notes tend toward "dry and fruity"(uptwinkles), "too sweet" (downtwinkles) and "what is that weird taste?" For a Monastrell that I like, I add "dusty," but it's not unpleasant. That's about as high falutin' as I get with it.
Posted by: Dash my lace wigs! at May 04, 2025 04:19 PM (h7ZuX)
32
The saddest part of the decline of wine-tasting in NorCal is the Napa-ization of Sonoma.
Posted by: rhomboid at May 04, 2025 04:12 PM (1m82a)
My old stomping grounds! It used to be a glorious place for wine. But now it is Napa West.
Posted by: rhomboid at May 04, 2025 04:12 PM (1m82a)
My old stomping grounds! It used to be a glorious place for wine. But now it is Napa West.
Posted by: CharlieBrown'sDildo at May 04, 2025 04:20 PM (mWSu4)
33
23 Stateless is it still sealed?
Posted by: Skip at May 04, 2025 04:17 PM (ypFCm
Yes.
You won't get sick, but it will most probably be unbearably bad. It could be vinegar. It could be a tannic, tasteless mess.
Posted by: CharlieBrown'sDildo at May 04, 2025 04:18 PM (mWSu4)
Thanks CBD.
I'll report back. If not this week, then next.
Posted by: Skip at May 04, 2025 04:17 PM (ypFCm
Yes.
You won't get sick, but it will most probably be unbearably bad. It could be vinegar. It could be a tannic, tasteless mess.
Posted by: CharlieBrown'sDildo at May 04, 2025 04:18 PM (mWSu4)
Thanks CBD.
I'll report back. If not this week, then next.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:21 PM (jvJvP)
34
I do not really like thigh meat, although if its done right its okay (like is typically done for Chinese food). I agree it has more flavor, but its not a flavor I really care for and its got a lot more gristle and fat than breast for example.
Posted by: Christopher R Taylor at May 04, 2025 04:22 PM (2VST1)
35
I should have made this handle jimmy the geek for the chicken reference, damn it all
Posted by: jimmy the greek at May 04, 2025 04:22 PM (gAD9U)
36
I am not fond of watermelon as a melon, but I like it whomped up in a blender to make juice. That way I don't have to deal with the texture issues I have with it, just the flavor.
Posted by: Kindltot at May 04, 2025 04:23 PM (D7oie)
37
Agree with CBD, it will just taste bad if bad
Posted by: Skip at May 04, 2025 04:23 PM (ypFCm)
38
Dash, funny that you mention monastrel. Tonight I'm doing an old stand-by, a version of apricot chicken. I first did it many years ago back in DC, with a monatrel (still remember - from Bodegas Pirineos). Heavy dutch oven. Just white onions, apricots, a handful of dried cranberries for tart balance, garlic, chicken thighs. Soak the fruit in the wine first, just low-cook the onion and chicken and garlic together, add the wine/fruit, and cook it down.
That particular monastrel wasn't just great on its own - I think it was the prominent distinctive fruit flavors - but was ideal for this dish, and I've never been able to exactly replicate the results.
That particular monastrel wasn't just great on its own - I think it was the prominent distinctive fruit flavors - but was ideal for this dish, and I've never been able to exactly replicate the results.
Posted by: rhomboid at May 04, 2025 04:23 PM (1m82a)
39
Mrs D is having gastrointestinal issues so I'm on my own tonight for dinner.
Steak? No.
Spaghetti? No.
A hot dog. Sigh. But on the upside, it's from Omaha steaks and thus one of the best franks in America!
Steak? No.
Spaghetti? No.
A hot dog. Sigh. But on the upside, it's from Omaha steaks and thus one of the best franks in America!
Posted by: Diogenes at May 04, 2025 04:23 PM (W/lyH)
40
36 I am not fond of watermelon as a melon, but I like it whomped up in a blender to make juice. That way I don't have to deal with the texture issues I have with it, just the flavor.
Posted by: Kindltot at May 04, 2025 04:23 PM (D7oie)
Watermelon should be firm. If it gooshes in your finger, don't eat that part and cut it out...
Posted by: Kindltot at May 04, 2025 04:23 PM (D7oie)
Watermelon should be firm. If it gooshes in your finger, don't eat that part and cut it out...
Posted by: Nova Local at May 04, 2025 04:24 PM (tOcjL)
41
I have red wine bottles of wine downstairs that might be 30 years old but should be fine
Posted by: Skip at May 04, 2025 04:24 PM (ypFCm)
42
And thanks for the book plug, CBD!
Posted by: Stephen Price Blair at May 04, 2025 04:24 PM (EXyHK)
43
Of all the melons, water is my favorite, but it has too much sugar in it for me these days, alas. Its just so perfect in summer heat. I love fried chicken, watermelon, grits, collard greens, and grape soda. Somehow I am a white man as well. Almost as if pretty much everyone likes most of those if not all.
Posted by: Christopher R Taylor at May 04, 2025 04:25 PM (2VST1)
44
Can't stick around but Piper if you're still here I left a note for you at the end of the last thread. Everyone have a great evening!
Posted by: Madame Mayhem (uppity wench) at May 04, 2025 04:25 PM (2J/Lj)
Posted by: Martini Farmer at May 04, 2025 04:25 PM (Q4IgG)
46
43 Of all the melons, water is my favorite, but it has too much sugar in it for me these days, alas. Its just so perfect in summer heat. I love fried chicken, watermelon, grits, collard greens, and grape soda. Somehow I am a white man as well. Almost as if pretty much everyone likes most of those if not all.
Posted by: Christopher R Taylor at May 04, 2025 04:25 PM (2VST1)
The grape soda might be about three bridges too far...I was with you til that
...not that I drink any soda now, but when I did, it had to be brown - aka diet coke/pepsi. Lemon-lime was okay, and any other flavors were horrible...
Posted by: Christopher R Taylor at May 04, 2025 04:25 PM (2VST1)
The grape soda might be about three bridges too far...I was with you til that
...not that I drink any soda now, but when I did, it had to be brown - aka diet coke/pepsi. Lemon-lime was okay, and any other flavors were horrible...Posted by: Nova Local at May 04, 2025 04:26 PM (tOcjL)
47
Anyone else know that little tail appendage as the Parson's Nose?
Posted by: Jinx the Cat at May 04, 2025 04:27 PM (MLHNM)
48
That corn dog looks pretty high faluting.
Posted by: Itinerant Alley Butcher at May 04, 2025 04:27 PM (/lPRQ)
49
NovaLocal, one of the things to do for a curry is to first "fry" half a can of coconut milk in the sauce pan, then add the curry sauce, and then when that cooks a bit, add the rest of the can of coconut milk, and then all the rest of your ingredients.
I still think curry wants to be served with rice or yam based glass noodles, but I like the rest of your recipe.
I still think curry wants to be served with rice or yam based glass noodles, but I like the rest of your recipe.
Posted by: Kindltot at May 04, 2025 04:28 PM (D7oie)
50
Stateless. Without knowing any more about than it’s a bottle of wine, After 20 years on the counter I’d guess it won’t kill you but it’s probably not going to be great. But give it a whirl. It could be spectacular. You’ll start a new storage trend.
Posted by: Pete Bog at May 04, 2025 04:28 PM (zcIv7)
51
CBD I remember that the only place charging for tasting in Sonoma was Gloria Ferrer, which was understandable - sparkling wines. I got to some places often enough (living on the east coast) that the owners remembered me and would break out library stuff sometimes. Again - slow weekdays (preferably bad weather), never in summer.
Central coast CA still has some of the 80s/90s Sonoma thing, though of course the same process is under way. Now it's strictly an off-season destination. Thank gawd the masses still mostly stop at Santa Barbara - it's like an invisible barrier to tourism - or the region would be completely ruined.
Central coast CA still has some of the 80s/90s Sonoma thing, though of course the same process is under way. Now it's strictly an off-season destination. Thank gawd the masses still mostly stop at Santa Barbara - it's like an invisible barrier to tourism - or the region would be completely ruined.
Posted by: rhomboid at May 04, 2025 04:29 PM (1m82a)
52
"Japche" noodles. Yum.
Posted by: Kindltot at May 04, 2025 04:29 PM (D7oie)
53
Volaille de Bresse is indeed delicious but obscenely expensive. Worth it for an occasional splurge. Ate it a few times in France and Belgium. Only saw it once on a menu in USA.
Bell and Evans is worth the vig if youre looking for high quality chicken in the USA.
Bell and Evans is worth the vig if youre looking for high quality chicken in the USA.
Posted by: Elric the Bladiest Blade at May 04, 2025 04:29 PM (aeiyZ)
54
The grape soda might be about three bridges too far
Ever have a grape lime rickey? I recommend highly
Ever have a grape lime rickey? I recommend highly
Posted by: Christopher R Taylor at May 04, 2025 04:29 PM (2VST1)
55
My wife and I were invited to a "wine tasting" party once. Lots of bottles. All sorts of wines.
I just had to taste them all.
Worst hangover ever.
I just had to taste them all.
Worst hangover ever.
Posted by: Martini Farmer at May 04, 2025 04:30 PM (Q4IgG)
56
Stouffers creamed chip beef on toast tonight. Wedge of lettuce with thousand isle dressing. Not in the mood to cook so it's out of the freezer for me.
Posted by: Tuna at May 04, 2025 04:30 PM (lJ0H4)
Posted by: One of my favorite bumper stickers at May 04, 2025 04:31 PM (dg+HA)
58
“ It's easy to fall into the trap of assuming that the best cuts of beef are the most expensive. Filets and NY strips and rib steaks are absolutely delicious.”
Indeed they are, but they are also expensive, choice cuts of beef. I’m not sure what’s higher up the ladder than filet mignon or NY strip. Even short rib ain’t cheap.
I think a better example of a flavorful, cheaper cut of meat is london broil.
Indeed they are, but they are also expensive, choice cuts of beef. I’m not sure what’s higher up the ladder than filet mignon or NY strip. Even short rib ain’t cheap.
I think a better example of a flavorful, cheaper cut of meat is london broil.
Posted by: Elric the Bladiest Blade at May 04, 2025 04:32 PM (aeiyZ)
59
I grew some new (to me) herbs last year, Lovage and Borage.
They are used in some French and English recipes, but are pretty unknown these days. Borage is very fierce looking with spikey leaves and stems but the taste is very mild and cucumbery, its very pleasant in salads and with fish and chicken. Lovage is more mild seeming but a bit stronger, tasting a bit like celery and parsley, a little bit like thyme. This makes it go really well with fish.
They are used in some French and English recipes, but are pretty unknown these days. Borage is very fierce looking with spikey leaves and stems but the taste is very mild and cucumbery, its very pleasant in salads and with fish and chicken. Lovage is more mild seeming but a bit stronger, tasting a bit like celery and parsley, a little bit like thyme. This makes it go really well with fish.
Posted by: Christopher R Taylor at May 04, 2025 04:32 PM (2VST1)
60
When i was 12, I had eaten a coupe day old glazed donuts washed down with a grape soda. An hour later I was sick as a dog. Never ate glazed donuts, or drank grape soda again.
Posted by: Diogenes at May 04, 2025 04:32 PM (W/lyH)
61
I always liked the term for Rumpole's cheap red wine as, "Chateau Thames Embankment"
I have never really been a wine drinker.
I have never really been a wine drinker.
Posted by: Kindltot at May 04, 2025 04:32 PM (D7oie)
Posted by: naturalfake at May 04, 2025 04:33 PM (iJfKG)
63
57
Virginia makes wine.
Napa makes auto parts.
Posted by: One of my favorite bumper stickers at May 04, 2025 04:31 PM (dg+HA)
Ha.. Sonoma makes wine Napa makes Auto parts..
Virginia makes wine.
Napa makes auto parts.
Posted by: One of my favorite bumper stickers at May 04, 2025 04:31 PM (dg+HA)
Ha.. Sonoma makes wine Napa makes Auto parts..
Posted by: It's me donna at May 04, 2025 04:33 PM (VE6XX)
64
Last trip to Japan was mostly Kyushu (where chicken is a specialty), where I think jidori chicken is from. But haven't bothered to even check what it's all about.
But a buddy tells me a neighbor (in TX) uses the special charcoal on small grills to make yakitori, so now I have to check into that. Don't feel like buying a special grill but I can use metal trays with the gas grill. My yakitori is good but would definitely turn more Japanese if I used the special charcoal vs. gas.
But a buddy tells me a neighbor (in TX) uses the special charcoal on small grills to make yakitori, so now I have to check into that. Don't feel like buying a special grill but I can use metal trays with the gas grill. My yakitori is good but would definitely turn more Japanese if I used the special charcoal vs. gas.
Posted by: rhomboid at May 04, 2025 04:34 PM (1m82a)
65
Anyone live in Asheville? Anyone ever been to this place? Inquiring minds want to know whether it is hype or the real thing!
Well, the wife and I *were* getting readt to make a day trip there and check it out. Had the vacation day and everything.
Then Hurricane Helene happened and a lot of Ashville got trashed as a result.
So, hard to say in more ways than one.
Well, the wife and I *were* getting readt to make a day trip there and check it out. Had the vacation day and everything.
Then Hurricane Helene happened and a lot of Ashville got trashed as a result.
So, hard to say in more ways than one.
Posted by: Additional Blond Agent, STEM Guy at May 04, 2025 04:34 PM (/HDaX)
66
49 NovaLocal, one of the things to do for a curry is to first "fry" half a can of coconut milk in the sauce pan, then add the curry sauce, and then when that cooks a bit, add the rest of the can of coconut milk, and then all the rest of your ingredients.
I still think curry wants to be served with rice or yam based glass noodles, but I like the rest of your recipe.
Posted by: Kindltot at May 04, 2025 04:28 PM (D7oie)
See, I do always do that for my veg curry...but the idea for this isn't really veg curry. Instead, it's more "Asian inspired veg noodle dish" so I don't want it swimming in liquid (or need rice). For this, I think the zucchini will release enough water, and I've got fat from the olive oil I'll be sauteing it with...if it releases less water than I expect, I'll probably crack some coconut milk, but I think it won't be necessary.
But this is why it's fun to experiment...
I still think curry wants to be served with rice or yam based glass noodles, but I like the rest of your recipe.
Posted by: Kindltot at May 04, 2025 04:28 PM (D7oie)
See, I do always do that for my veg curry...but the idea for this isn't really veg curry. Instead, it's more "Asian inspired veg noodle dish" so I don't want it swimming in liquid (or need rice). For this, I think the zucchini will release enough water, and I've got fat from the olive oil I'll be sauteing it with...if it releases less water than I expect, I'll probably crack some coconut milk, but I think it won't be necessary.
But this is why it's fun to experiment
...Posted by: Nova Local at May 04, 2025 04:35 PM (tOcjL)
Posted by: Christopher R Taylor at May 04, 2025 04:35 PM (2VST1)
68
41 I have red wine bottles of wine downstairs that might be 30 years old but should be fine
Posted by: Skip at May 04, 2025 04:24 PM (ypFCm)
Any special storage?
You’ll start a new storage trend.
Posted by: Pete Bog at May 04, 2025 04:28 PM (zcIv7)
Now, I'm kind of excited to try it.
Thanks everyone. Back to house cleaning
Posted by: Skip at May 04, 2025 04:24 PM (ypFCm)
Any special storage?
You’ll start a new storage trend.
Posted by: Pete Bog at May 04, 2025 04:28 PM (zcIv7)
Now, I'm kind of excited to try it.
Thanks everyone. Back to house cleaning
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:35 PM (jvJvP)
69
Virginia makes wine.
Napa makes auto parts.
Posted by: One of my favorite bumper stickers at May 04, 2025 04:31 PM (dg+HA)
On a hill above a very small place called Markham Virginia, there is the Chateau O'brian which has some of the best wines on the east coast. Wonderful place for an afternoon.
Napa makes auto parts.
Posted by: One of my favorite bumper stickers at May 04, 2025 04:31 PM (dg+HA)
On a hill above a very small place called Markham Virginia, there is the Chateau O'brian which has some of the best wines on the east coast. Wonderful place for an afternoon.
Posted by: Diogenes at May 04, 2025 04:36 PM (W/lyH)
70
But this is why it's fun to experiment
That's why I like cooking, and not baking. Cooking you can try all kinds of things and sometimes find something wonderful. Baking, you change even a small thing and its ruined.
That's why I like cooking, and not baking. Cooking you can try all kinds of things and sometimes find something wonderful. Baking, you change even a small thing and its ruined.
Posted by: Christopher R Taylor at May 04, 2025 04:37 PM (2VST1)
71
I do not really like thigh meat, although if its done right its okay (like is typically done for Chinese food). I agree it has more flavor, but its not a flavor I really care for and its got a lot more gristle and fat than breast for example.
Posted by: Christopher R Taylor
I've learned to de-bone legs and thighs. It loses the connective tissue that way.
Great for stir fry, Asian dishes, and particularly "sticky chicken".
Posted by: Christopher R Taylor
I've learned to de-bone legs and thighs. It loses the connective tissue that way.
Great for stir fry, Asian dishes, and particularly "sticky chicken".
Posted by: MkY at May 04, 2025 04:37 PM (cPGH3)
72
54 The grape soda might be about three bridges too far
Ever have a grape lime rickey? I recommend highly
Posted by: Christopher R Taylor at May 04, 2025 04:29 PM (2VST1)
Nope...but I'll take it under advisement. Grape soda is about as tasty as Dimetapp...which admittedly was a better med than Robitussen, but when you're comparing food taste to med taste, well...
Ever have a grape lime rickey? I recommend highly
Posted by: Christopher R Taylor at May 04, 2025 04:29 PM (2VST1)
Nope...but I'll take it under advisement. Grape soda is about as tasty as Dimetapp...which admittedly was a better med than Robitussen, but when you're comparing food taste to med taste, well...
Posted by: Nova Local at May 04, 2025 04:37 PM (tOcjL)
73
The bottles are In a rack under the basement steps, some in clay pipes
Posted by: Skip at May 04, 2025 04:37 PM (ypFCm)
74
Stateless, without regard to how it actually tastes I’d highly recommend you report back with this review,
“ Deep ruby with a purple hue, it just exudes elegance and statesmanship. It has a noble quality to it that begins with its precise and lifted bouquet of dried rose petals, kirsch, Blackberry, and cassis fruit interlaced with sagebrush, sandalwood, and toasty cedarwood. Perfectly medium to full-bodied, showcasing a dazzling spectrum of silken red and black fruits redolent of strawberry, cherry, plum, and blackberry atop a substantial bed of taut, mineral-tinged tannins. A spine of racy acidity lifts the panoply of fruit, and the finish reveals a plethora of wild herbs, cast iron notes, pastille, and white pepper, nuanced by rich, toasty oak infused with toffee and vanilla bean.”
“ Deep ruby with a purple hue, it just exudes elegance and statesmanship. It has a noble quality to it that begins with its precise and lifted bouquet of dried rose petals, kirsch, Blackberry, and cassis fruit interlaced with sagebrush, sandalwood, and toasty cedarwood. Perfectly medium to full-bodied, showcasing a dazzling spectrum of silken red and black fruits redolent of strawberry, cherry, plum, and blackberry atop a substantial bed of taut, mineral-tinged tannins. A spine of racy acidity lifts the panoply of fruit, and the finish reveals a plethora of wild herbs, cast iron notes, pastille, and white pepper, nuanced by rich, toasty oak infused with toffee and vanilla bean.”
Posted by: Pete Bog at May 04, 2025 04:37 PM (zcIv7)
75
They're growing wine all over the place now. There's vineyards in western Colorado and Nebraska. No idea the quality of wine. Oregon got famous for its Pinot Noir (and Washington), but we've have vineyards here forever. Just little known.
Posted by: Christopher R Taylor at May 04, 2025 04:39 PM (2VST1)
76
I'm firmly on the side of white meat chicken for stir frying and dark meat for braising.
Give a set of chicken thighs and hour at about 340 deg. in butter, garlic, parmesan, etc., put it over rice and it's heaven.
Give a set of chicken thighs and hour at about 340 deg. in butter, garlic, parmesan, etc., put it over rice and it's heaven.
Posted by: Additional Blond Agent, STEM Guy at May 04, 2025 04:39 PM (/HDaX)
77
47 Anyone else know that little tail appendage as the Parson's Nose?
Posted by: Jinx the Cat at May 04, 2025 04:27 PM (MLHNM)
In our house, it's the Pope's nose.
Posted by: Jinx the Cat at May 04, 2025 04:27 PM (MLHNM)
In our house, it's the Pope's nose.
Posted by: jix at May 04, 2025 04:39 PM (Leoj5)
78
70 But this is why it's fun to experiment
That's why I like cooking, and not baking. Cooking you can try all kinds of things and sometimes find something wonderful. Baking, you change even a small thing and its ruined.
Posted by: Christopher R Taylor at May 04, 2025 04:37 PM (2VST1)
Only true for some baking. Bread and pastries - yup (that's why the kid makes them). Muffins - you can pretty much do anything you want and just change your cook time. Cake/Cookies - in between the 2.
That's why I like cooking, and not baking. Cooking you can try all kinds of things and sometimes find something wonderful. Baking, you change even a small thing and its ruined.
Posted by: Christopher R Taylor at May 04, 2025 04:37 PM (2VST1)
Only true for some baking. Bread and pastries - yup (that's why the kid makes them). Muffins - you can pretty much do anything you want and just change your cook time. Cake/Cookies - in between the 2.
Posted by: Nova Local at May 04, 2025 04:40 PM (tOcjL)
79
but when you're comparing food taste to med taste, well...
Interestingly, Brit medicine uses different base flavor than we use in the USA, so they consider the taste of Dr Pepper to be cough medicine.
Interestingly, Brit medicine uses different base flavor than we use in the USA, so they consider the taste of Dr Pepper to be cough medicine.
Posted by: Christopher R Taylor at May 04, 2025 04:40 PM (2VST1)
80
Before Prohibition, Missouri was the #2 state for wine production. #1?
New York State
France used Mo. rootstock to recover from.. . I think phylloxera? Don't recall.
New York State
France used Mo. rootstock to recover from.. . I think phylloxera? Don't recall.
Posted by: MkY at May 04, 2025 04:41 PM (cPGH3)
81
They're growing wine all over the place now. There's vineyards in western Colorado and Nebraska. No idea the quality of wine. Oregon got famous for its Pinot Noir (and Washington), but we've have vineyards here forever. Just little known.
Posted by: Christopher R Taylor at May 04, 2025 04:39 PM (2VST1)
——-
I think the science and tech of winemaking has gotten so good that for mass-market wine the grape itself is almost an afterthought. They can grow the grapes in a dumpster and still make it taste decent. It’s like autotune taking shit voices and making them sound good.
Posted by: Christopher R Taylor at May 04, 2025 04:39 PM (2VST1)
——-
I think the science and tech of winemaking has gotten so good that for mass-market wine the grape itself is almost an afterthought. They can grow the grapes in a dumpster and still make it taste decent. It’s like autotune taking shit voices and making them sound good.
Posted by: Elric the Bladiest Blade at May 04, 2025 04:42 PM (aeiyZ)
82
75 They're growing wine all over the place now. There's vineyards in western Colorado and Nebraska. No idea the quality of wine. Oregon got famous for its Pinot Noir (and Washington), but we've have vineyards here forever. Just little known.
Posted by: Christopher R Taylor at May 04, 2025 04:39 PM (2VST1)
People grow grapes and make their own wine all over the place, too. My experience with homemade wine (all other people's, never made my own) is that it's very sweet. Could just be what Southern OH people like.
Posted by: Christopher R Taylor at May 04, 2025 04:39 PM (2VST1)
People grow grapes and make their own wine all over the place, too. My experience with homemade wine (all other people's, never made my own) is that it's very sweet. Could just be what Southern OH people like.
Posted by: Dash my lace wigs! at May 04, 2025 04:42 PM (h7ZuX)
83
>>Tragically I have either 1) less discriminating palate, and thus am unable to detect lots of flavor notes that some luckier people are able to, or 2) some of the notes are imagined by people more than actually experienced, or 3) a bit of both.
I'm not much of a wine drinker and even less any kind of authority but I'm absolutely convinced some of these reviewer are just making stuff up. I was in the Cape Town area on business a number of years ago and my customer offered to take me on a tour of the wine region on Saturday.
We hit about a half dozen places and I really couldn't tell much difference between the various wines. I just nodded a lot when the people would tell me what flavors they noticed.
I'm not much of a wine drinker and even less any kind of authority but I'm absolutely convinced some of these reviewer are just making stuff up. I was in the Cape Town area on business a number of years ago and my customer offered to take me on a tour of the wine region on Saturday.
We hit about a half dozen places and I really couldn't tell much difference between the various wines. I just nodded a lot when the people would tell me what flavors they noticed.
Posted by: JackStraw at May 04, 2025 04:44 PM (viF8m)
84
Anyone else know that little tail appendage as the Parson's Nose?
Posted by: Jinx the Cat at May 04, 2025 04:27 PM (MLHNM)
Tuchis in Yiddish!
Posted by: Jinx the Cat at May 04, 2025 04:27 PM (MLHNM)
Tuchis in Yiddish!
Posted by: CharlieBrown'sDildo at May 04, 2025 04:44 PM (mWSu4)
85
OT: But graduating kid, even in the NOVA area, got a job offer. She (and her parents) were hoping she'd get one by graduation day, so we're thrilled.
Awful money, but good company and room to grow (and we aren't kicking her out for now, so awful money is okay to start, especially since she has no debt). Not in her planned career field, or even close...but one she can see herself doing short or long term.
Yes, she will now be celebrating with dad in some New Orleans bars in a few weeks.
Awful money, but good company and room to grow (and we aren't kicking her out for now, so awful money is okay to start, especially since she has no debt). Not in her planned career field, or even close...but one she can see herself doing short or long term.
Yes, she will now be celebrating with dad in some New Orleans bars in a few weeks.
Posted by: Nova Local at May 04, 2025 04:45 PM (tOcjL)
86
LMAO...who wants to create an incident? Gordon Ramsey insists that HIS Beef Wellington is perfect, and what everyone else claiming to be a chef should strive for.
The corn dog meme would surely get a response...and likely an expletive laden salty one at that.
It's almost worth the effort.
The corn dog meme would surely get a response...and likely an expletive laden salty one at that.
It's almost worth the effort.
Posted by: Orson at May 04, 2025 04:45 PM (dIske)
87
I was doing cigarette tasting reviews for a while. Pall Malls contain notes of major depressive disorder.
Posted by: Disinterested FDA Director at May 04, 2025 04:45 PM (l3YAf)
88
I know that some people have an incredible palate that can sense and analyze things in a way I cannot. My brother Joel was like that, he'd tell me what a sauce was made from.
But if you're not one of those people? Its just pretentious and dumb to act like you are and start talking about "nose" and "peaty notes" and so on. It just tastes like it tastes.
But if you're not one of those people? Its just pretentious and dumb to act like you are and start talking about "nose" and "peaty notes" and so on. It just tastes like it tastes.
Posted by: Christopher R Taylor at May 04, 2025 04:45 PM (2VST1)
89
79 but when you're comparing food taste to med taste, well...
Interestingly, Brit medicine uses different base flavor than we use in the USA, so they consider the taste of Dr Pepper to be cough medicine.
Posted by: Christopher R Taylor at May 04, 2025 04:40 PM (2VST1)
They aren't wrong...
Interestingly, Brit medicine uses different base flavor than we use in the USA, so they consider the taste of Dr Pepper to be cough medicine.
Posted by: Christopher R Taylor at May 04, 2025 04:40 PM (2VST1)
They aren't wrong...
Posted by: Nova Local at May 04, 2025 04:45 PM (tOcjL)
90
My experience with homemade wine (all other people's, never made my own) is that it's very sweet. Could just be what Southern OH people like.
Posted by: Dash my lace wigs!
I deliberately make my mead a desert wine. Only place it shines, and it can be like a good eiswein.
Posted by: Dash my lace wigs!
I deliberately make my mead a desert wine. Only place it shines, and it can be like a good eiswein.
Posted by: MkY at May 04, 2025 04:46 PM (cPGH3)
91
Gordon Ramsey insists that HIS Beef Wellington is perfect
It sure looks amazing to me, although I'm not a fan of that much beef. He cooks it too rare for me as well.
It sure looks amazing to me, although I'm not a fan of that much beef. He cooks it too rare for me as well.
Posted by: Christopher R Taylor at May 04, 2025 04:47 PM (2VST1)
92
Sounds like CBD was confusing frog thighs with chicken thighs.
Posted by: naturalfake at May 04, 2025 04:33 PM (iJfKG)
Possibly. My tastebuds were completely screwed up because I went to a bar and the idiot shook my Manhattan. It has taken days to recover!
Posted by: naturalfake at May 04, 2025 04:33 PM (iJfKG)
Possibly. My tastebuds were completely screwed up because I went to a bar and the idiot shook my Manhattan. It has taken days to recover!
Posted by: CharlieBrown'sDildo at May 04, 2025 04:48 PM (mWSu4)
93
There are vineyards in Kansas. One outside Manhattan, on the west side, and in Paxico, among other places.
Before the Prohibition, Kansas supplied most of the elderberry wine in the US. Theodore Roosevelt hardest hit when they shut down.
Before the Prohibition, Kansas supplied most of the elderberry wine in the US. Theodore Roosevelt hardest hit when they shut down.
Posted by: NaCly Dog at May 04, 2025 04:48 PM (u82oZ)
94
It sure looks amazing to me, although I'm not a fan of that much beef. He cooks it too rare for me as well.
Posted by: Christopher R Taylor
It's been 40 some-odd years since I ate a lot of meals out, but what used to be called rare is now called medium well.
Posted by: Christopher R Taylor
It's been 40 some-odd years since I ate a lot of meals out, but what used to be called rare is now called medium well.
Posted by: MkY at May 04, 2025 04:50 PM (cPGH3)
95
>> Gordon Ramsey insists that HIS Beef Wellington is perfect, and what everyone else claiming to be a chef should strive for.
He’s an idiot who says and does inflammatory things for attention. His perfect scrambled eggs have the consistency of mashed potatoes. Not bad tasting, but not what any human would identify as scrambled eggs.
There’s video of him on the YouTube trying to make a grilled cheese sammich over a fireplace. He screws it up so badly the bread burns and the cheese is unmelted, but he still declares it great.
He’s an idiot who says and does inflammatory things for attention. His perfect scrambled eggs have the consistency of mashed potatoes. Not bad tasting, but not what any human would identify as scrambled eggs.
There’s video of him on the YouTube trying to make a grilled cheese sammich over a fireplace. He screws it up so badly the bread burns and the cheese is unmelted, but he still declares it great.
Posted by: Disinterested FDA Director at May 04, 2025 04:50 PM (l3YAf)
96
Possibly. My tastebuds were completely screwed up because I went to a bar and the idiot shook my Manhattan. It has taken days to recover!
Posted by: CharlieBrown'sDildo
Heh.
Poor thang.
Posted by: CharlieBrown'sDildo
Heh.
Poor thang.
Posted by: MkY at May 04, 2025 04:50 PM (cPGH3)
97
It’s very interesting that many hoity-toity wine reviews (and whiskey and cigar reviews) describe various nuances as flavors that nobody possibly could have tasted before. Leather? Grass? Cedar? Wood? Oak? Earth? Sweaty bunghole?
Posted by: Elric the Bladiest Blade at May 04, 2025 04:51 PM (aeiyZ)
98
I really couldn't tell much difference between the various wines. I just nodded a lot when the people would tell me what flavors they noticed.
Posted by: JackStraw at May 04, 2025 04:44 PM (viF8m)
My exact description of a Dead concert. Just swap out song for wine.
Posted by: JackStraw at May 04, 2025 04:44 PM (viF8m)
My exact description of a Dead concert. Just swap out song for wine.
Posted by: CharlieBrown'sDildo at May 04, 2025 04:51 PM (mWSu4)
Posted by: JackStraw at May 04, 2025 04:52 PM (viF8m)
100
> A spine of racy acidity
I had a "spine" of racy acidity as a yoof. It burned.
Fortunately, that was back in the glory days when anything could be cured with penicillin.
I had a "spine" of racy acidity as a yoof. It burned.
Fortunately, that was back in the glory days when anything could be cured with penicillin.
Posted by: Rodrigo Borgia at May 04, 2025 04:52 PM (W5ArC)
101
He’s an idiot who says and does inflammatory things for attention. His perfect scrambled eggs have the consistency of mashed potatoes. Not bad tasting, but not what any human would identify as scrambled eggs.
Yeah that's not scrambled eggs, its custard. His toasted cheese is a disaster as well. He's a very great chef, and I do respect him but he's done some really bone headed stuff lately. Not nearly as bad as Jamie Oliver turned into mind you but... he needs to focus.
And yes, rare has been edging into blue, they really need to finish cooking.
Yeah that's not scrambled eggs, its custard. His toasted cheese is a disaster as well. He's a very great chef, and I do respect him but he's done some really bone headed stuff lately. Not nearly as bad as Jamie Oliver turned into mind you but... he needs to focus.
And yes, rare has been edging into blue, they really need to finish cooking.
Posted by: Christopher R Taylor at May 04, 2025 04:53 PM (2VST1)
102
My exact description of a Dead concert. Just swap out song for wine.
...and after the first coupla tokes... it was all the same, too.
Guy who used to work for me told a story about a wedding reception he had to buy for. EVERYBODY was a serious Bud drinker. He bought Natty light kegs. No one noticed.
...and after the first coupla tokes... it was all the same, too.
Guy who used to work for me told a story about a wedding reception he had to buy for. EVERYBODY was a serious Bud drinker. He bought Natty light kegs. No one noticed.
Posted by: MkY at May 04, 2025 04:54 PM (cPGH3)
103
> Interestingly, Brit medicine uses different base flavor than we use in the USA, so they consider the taste of Dr Pepper to be cough medicine.
Posted by: Christopher R Taylor at May 04, 2025 04:40 PM (2VST1)
I'm remembering a part in the Aubrey/Maturin series where Dr. Maturin is compounding medicines for the sailors using all the most nauseating ingredients he can find, so they know they've been dosed.
"That's thundering good physic, doctor!"
Posted by: Christopher R Taylor at May 04, 2025 04:40 PM (2VST1)
I'm remembering a part in the Aubrey/Maturin series where Dr. Maturin is compounding medicines for the sailors using all the most nauseating ingredients he can find, so they know they've been dosed.
"That's thundering good physic, doctor!"
Posted by: Rodrigo Borgia at May 04, 2025 04:55 PM (W5ArC)
104
He bought Natty light kegs. No one noticed.
"Like I told that Jesus guy, what's with the fine wine so late in the feast?"
--Cana Partygoer
"Like I told that Jesus guy, what's with the fine wine so late in the feast?"
--Cana Partygoer
Posted by: Christopher R Taylor at May 04, 2025 04:55 PM (2VST1)
105
"That's thundering good physic, doctor!"
Sounds accurate too. Like when he gave a talk at the Scientific Institute in Paris, and was so droning, dull, and monotone everyone thought he was a genius and clearly cannot be a spy
Sounds accurate too. Like when he gave a talk at the Scientific Institute in Paris, and was so droning, dull, and monotone everyone thought he was a genius and clearly cannot be a spy
Posted by: Christopher R Taylor at May 04, 2025 04:56 PM (2VST1)
106
And yes, rare has been edging into blue, they really need to finish cooking.
Posted by: Christopher R Taylor at May 04, 2025 04:53 PM (2VST1)
———
There’s a growing contingent of pretentious dipshits who insist good steak should be eaten … raw. Oh fuck off.
And yes, rare has been edging into blue, they really need to finish cooking.
Posted by: Christopher R Taylor at May 04, 2025 04:53 PM (2VST1)
———
There’s a growing contingent of pretentious dipshits who insist good steak should be eaten … raw. Oh fuck off.
Posted by: Elric the Bladiest Blade at May 04, 2025 04:57 PM (aeiyZ)
Posted by: MkY at May 04, 2025 04:57 PM (cPGH3)
108
If you want soft, cloud curd scrambled eggs, use a tablespoon of buttermilk instead of milk.
Also let the pan heat up before starting cooking.
*sight* My wife wants hard, tight curds that are pretty much vulcanized before they get to the table.
That is sacrilege, that is.
Also let the pan heat up before starting cooking.
*sight* My wife wants hard, tight curds that are pretty much vulcanized before they get to the table.
That is sacrilege, that is.
Posted by: Kindltot at May 04, 2025 04:57 PM (D7oie)
109
My experience with homemade wine (all other people's, never made my own) is that it's very sweet. Could just be what Southern OH people like.
Posted by: Dash my lace wigs!
My only experience with homemade wine was at a big Italian wedding reception. Oy, was I snookered the next day.
Posted by: Dash my lace wigs!
My only experience with homemade wine was at a big Italian wedding reception. Oy, was I snookered the next day.
Posted by: Tuna at May 04, 2025 04:57 PM (lJ0H4)
110
Great recipes can be found in unlikely places. We use Nordic Ware sheet pans and pizza pans. Made in the USA, affordable, and not the flimsy crap often sold as a sheet pan. On the back of the cardboard sleeve was a recipe for chocolate chip and walnut cookies. Mrs. JTB made a batch this week, substituting pecans for the walnuts. (Always a good move in my opinion.) They are delicious!! Not as hard as a snap but sturdy enough to break without crumbling. And they are wonderful dunked in coffee.
I should check the Nordic Ware website and see if they have a similar recipe for oatmeal raisin cookies, which are probably my favorite.
Turns out there are several oatmeal cookie recipes on their site. Research is called for.
I should check the Nordic Ware website and see if they have a similar recipe for oatmeal raisin cookies, which are probably my favorite.
Turns out there are several oatmeal cookie recipes on their site. Research is called for.
Posted by: JTB at May 04, 2025 04:58 PM (yTvNw)
111
I'm remembering a part in the Aubrey/Maturin series where Dr. Maturin is compounding medicines for the sailors using all the most nauseating ingredients he can find, so they know they've been dosed.
"That's thundering good physic, doctor!"
Posted by: Rodrigo Borgia
Kinda the opposite of what they do with kid meds. I understand wanting the kids to be willing to take it when needed. But sometimes seem they go too far... you don't want the kids to actually *like* it.
"That's thundering good physic, doctor!"
Posted by: Rodrigo Borgia
Kinda the opposite of what they do with kid meds. I understand wanting the kids to be willing to take it when needed. But sometimes seem they go too far... you don't want the kids to actually *like* it.
Posted by: She Hobbit at May 04, 2025 04:59 PM (ftFVW)
112
You guys make me wanna put down the book I'm reading and go get another O'Brian.
As quotable as Churchill or Twain,
As quotable as Churchill or Twain,
Posted by: MkY at May 04, 2025 04:59 PM (cPGH3)
113
asafetida
I sometimes sprinkle asafetida on buttered popcorn along with the salt. Strange flavor, but I like it.
I sometimes sprinkle asafetida on buttered popcorn along with the salt. Strange flavor, but I like it.
Posted by: Stephen Price Blair at May 04, 2025 04:59 PM (EXyHK)
114
> Guy who used to work for me told a story about a wedding reception he had to buy for. EVERYBODY was a serious Bud drinker. He bought Natty light kegs. No one noticed.
Posted by: MkY at May 04, 2025 04:54 PM (cPGH3)
Way back when, in my broke-ass college student days, we used to buy sixer or two of "good" beer (which back then was Michelob, occasionally Heineken or something), and a case of the cheap shite (Meisterbrau, Schmidt "animal beer", Lucky Lager (which we called "Fucky Fagger"), etc.). The goal was to have about three of the good stuff before starting in on the crap.
Posted by: MkY at May 04, 2025 04:54 PM (cPGH3)
Way back when, in my broke-ass college student days, we used to buy sixer or two of "good" beer (which back then was Michelob, occasionally Heineken or something), and a case of the cheap shite (Meisterbrau, Schmidt "animal beer", Lucky Lager (which we called "Fucky Fagger"), etc.). The goal was to have about three of the good stuff before starting in on the crap.
Posted by: Rodrigo Borgia at May 04, 2025 04:59 PM (W5ArC)
115
Dago red varies widely.
Posted by: Mr Aspirin Factory at May 04, 2025 04:59 PM (dR6yv)
116
From my comment at 110. I know some benighted souls don't like oatmeal or raisins, certainly not in a cookie. How sad. But it leaves more for me.
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
117
Actually, at least with cigars, leather and wood flavors are definitely detectable and often the default/base flavor profile. Sort of makes sense for dried aged leaves. It's not that anyone has tasted those things directly, it's that the flavor note resembles the aromas of those things. With the whole inscrutable confusing interplay of smell and taste thing.
Posted by: rhomboid at May 04, 2025 05:00 PM (1m82a)
118
*sight* My wife wants hard, tight curds that are pretty much vulcanized before they get to the table.
That is sacrilege, that is.
Posted by: Kindltot at May 04, 2025 04:57 PM (D7oie)
That's my spouse...I take mine out 1st and let his die before serving him. if there is any moisture in his scrambled, he does not like them...so I eat them cooked well, and he eats them the way he likes them cooked...
That is sacrilege, that is.
Posted by: Kindltot at May 04, 2025 04:57 PM (D7oie)
That's my spouse...I take mine out 1st and let his die before serving him. if there is any moisture in his scrambled, he does not like them...so I eat them cooked well, and he eats them the way he likes them cooked...
Posted by: Nova Local at May 04, 2025 05:00 PM (tOcjL)
119
Carlo Rosdi Burgundy at 12 bucks a gallon is still the best bargain around.
Posted by: Ben Had at May 04, 2025 05:00 PM (xQ7b2)
120
I know some benighted souls don't like oatmeal or raisins, certainly not in a cookie.
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
Those people are not welcome around these parts.
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
Those people are not welcome around these parts.
Posted by: CharlieBrown'sDildo at May 04, 2025 05:01 PM (mWSu4)
121
That is sacrilege, that is.
Posted by: Kindltot
My wife as well. I pull my eggs off before hers. She knows to pull mine off "early".
As in not needing teeth to eat eggs.
Posted by: Kindltot
My wife as well. I pull my eggs off before hers. She knows to pull mine off "early".
As in not needing teeth to eat eggs.
Posted by: MkY at May 04, 2025 05:01 PM (cPGH3)
122
I have gotten to the point where I really like raisins. Never used to when I was young.
Posted by: Christopher R Taylor at May 04, 2025 05:01 PM (2VST1)
123
> 107 asafetida
Posted by: MkY at May 04, 2025 04:57 PM (cPGH3)
That was one of Maturin's ingredients, definitely.
He wanted to store it in the midshipmen's quarters, because no one in there would notice the smell. Heh.
Posted by: MkY at May 04, 2025 04:57 PM (cPGH3)
That was one of Maturin's ingredients, definitely.
He wanted to store it in the midshipmen's quarters, because no one in there would notice the smell. Heh.
Posted by: Rodrigo Borgia at May 04, 2025 05:01 PM (W5ArC)
124
> But sometimes seem they go too far... you don't want the kids to actually *like* it.
Posted by: She Hobbit at May 04, 2025 04:59 PM (ftFVW)
Definitely not.
Young Rodrigo nearly died from eating a whole box of chocolate Ex-Lax.
I don't remember it -- I guess I was only around two.
Posted by: She Hobbit at May 04, 2025 04:59 PM (ftFVW)
Definitely not.
Young Rodrigo nearly died from eating a whole box of chocolate Ex-Lax.
I don't remember it -- I guess I was only around two.
Posted by: Rodrigo Borgia at May 04, 2025 05:03 PM (W5ArC)
125
I always felt that cigars carried notes of burning feathers, but now I see I am wrong, and burrning leaf piles and leather might be a better match.
I never liked cigars, and since a single one cost about what I used to pay for a pack of Camels, I always felt guilty smoking them.
I never liked cigars, and since a single one cost about what I used to pay for a pack of Camels, I always felt guilty smoking them.
Posted by: Kindltot at May 04, 2025 05:03 PM (D7oie)
126
Could just be what Southern OH people like.
Posted by: Dash my lace wigs!
You from southern Ohio? My husband was a SE Ohio guy. New Lexington to be specific.
Posted by: Dash my lace wigs!
You from southern Ohio? My husband was a SE Ohio guy. New Lexington to be specific.
Posted by: Tuna at May 04, 2025 05:03 PM (lJ0H4)
127
I sometimes sprinkle asafetida on buttered popcorn along with the salt. Strange flavor, but I like it.
Posted by: Stephen Price Blair
You might mean "ass". Not sure. Hate to speculate!
J/K
Posted by: Stephen Price Blair
You might mean "ass". Not sure. Hate to speculate!
J/K
Posted by: MkY at May 04, 2025 05:03 PM (cPGH3)
128
I make stove top oatmeal, milk, cinnamon, raises and oatmeal.
Posted by: Skip at May 04, 2025 05:03 PM (ypFCm)
129
LMAO...who wants to create an incident? Gordon Ramsey insists that HIS Beef Wellington is perfect, and what everyone else claiming to be a chef should strive for.
I've had Gordo's Beef Wellington and it is very good, but, and here's the thing-
it is a restaurant version of a Beef Wellington.
So, if you've watched enough of Gordon Ramsay's TV shows you'll know that it has to be cooked under certain parameters, which pertain to serving and making a dish and serving it profitably in a restaurant.
After eating BW at Gordo's I was inspired to make some for Thanksgiving that year and felt that I could probably do it better if careful.
I bashed together two recipes to make the richest, most luxurious, most amazing(!) version of Beef Wellington that I could imagine.
F'rinstance, mine used foie gras along with mushrooms for the coating and snazzier mushrooms at that.
Anyway, it really really really came out wonderful. And Gordon Ramsay himself would've cried tears of joy upon eating so delicious a dish and tears of shame for not being able to serve such an ethereal delight in his restaurant.
Fairly easy to make but lots of prep.
I've had Gordo's Beef Wellington and it is very good, but, and here's the thing-
it is a restaurant version of a Beef Wellington.
So, if you've watched enough of Gordon Ramsay's TV shows you'll know that it has to be cooked under certain parameters, which pertain to serving and making a dish and serving it profitably in a restaurant.
After eating BW at Gordo's I was inspired to make some for Thanksgiving that year and felt that I could probably do it better if careful.
I bashed together two recipes to make the richest, most luxurious, most amazing(!) version of Beef Wellington that I could imagine.
F'rinstance, mine used foie gras along with mushrooms for the coating and snazzier mushrooms at that.
Anyway, it really really really came out wonderful. And Gordon Ramsay himself would've cried tears of joy upon eating so delicious a dish and tears of shame for not being able to serve such an ethereal delight in his restaurant.
Fairly easy to make but lots of prep.
Posted by: naturalfake at May 04, 2025 05:04 PM (iJfKG)
130
Guy who used to work for me told a story about a wedding reception he had to buy for. EVERYBODY was a serious Bud drinker. He bought Natty light kegs. No one noticed.
Posted by: MkY at May 04, 2025 04:54 PM (cPGH3)
Way back when, in my broke-ass college student days, we used to buy sixer or two of "good" beer (which back then was Michelob, occasionally Heineken or something), and a case of the cheap shite (Meisterbrau, Schmidt "animal beer", Lucky Lager (which we called "Fucky Fagger"), etc.). The goal was to have about three of the good stuff before starting in on the crap.
Posted by: Rodrigo Borgia at May 04, 2025 04:59 PM (W5ArC)
———
As a broke and desperate college student I had more than my share of what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors. Tasted like ass, but when youre broke and desperate ….
Posted by: MkY at May 04, 2025 04:54 PM (cPGH3)
Way back when, in my broke-ass college student days, we used to buy sixer or two of "good" beer (which back then was Michelob, occasionally Heineken or something), and a case of the cheap shite (Meisterbrau, Schmidt "animal beer", Lucky Lager (which we called "Fucky Fagger"), etc.). The goal was to have about three of the good stuff before starting in on the crap.
Posted by: Rodrigo Borgia at May 04, 2025 04:59 PM (W5ArC)
———
As a broke and desperate college student I had more than my share of what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors. Tasted like ass, but when youre broke and desperate ….
Posted by: Elric the Bladiest Blade at May 04, 2025 05:04 PM (aeiyZ)
131
122 I have gotten to the point where I really like raisins. Never used to when I was young.
Posted by: Christopher R Taylor at May 04, 2025 05:01 PM
Have you tried grapes?
*ducks
Posted by: Christopher R Taylor at May 04, 2025 05:01 PM
Have you tried grapes?
*ducks
Posted by: Quarter Twenty at May 04, 2025 05:04 PM (dg+HA)
132
I have gotten to the point where I really like raisins. Never used to when I was young.
Posted by: Christopher R Taylor
I really like white raisins too.
Posted by: Christopher R Taylor
I really like white raisins too.
Posted by: Tuna at May 04, 2025 05:05 PM (lJ0H4)
133
I highly recommend the no churn black walnut ice cream recipe. Just mix and freeze.
Posted by: Ben Had at May 04, 2025 05:05 PM (xQ7b2)
134
My culinary project for the day is homemade ice cream (technically frozen custard). Heavy cream, about eight egg yolks, cane sugar, top-quality vanilla and cocoa powder...
I can't have much these days because of The Diabeetus, so I make up for it in quality.
I'm not giving any money to those Vermont communists.
Plus mine is better anyway.
I can't have much these days because of The Diabeetus, so I make up for it in quality.
I'm not giving any money to those Vermont communists.
Plus mine is better anyway.
Posted by: Rodrigo Borgia at May 04, 2025 05:05 PM (W5ArC)
135
Seriously cheap beer is improved by adding salt to the rim.
Not that I'd know, mind you...
Not that I'd know, mind you...
Posted by: MkY at May 04, 2025 05:06 PM (cPGH3)
136
Been a while but there were some good wines coming out of central/northern VA when I lived nearby. Mostly whites, but not all. A place down near C'ville was already producing wine from some plantings of Georgian (Caucasus) varietals.
Posted by: rhomboid at May 04, 2025 05:06 PM (1m82a)
137
Actually, at least with cigars, leather and wood flavors are definitely detectable and often the default/base flavor profile. Sort of makes sense for dried aged leaves. It's not that anyone has tasted those things directly, it's that the flavor note resembles the aromas of those things. With the whole inscrutable confusing interplay of smell and taste thing.
Posted by: rhomboid
Agree on that. I know the smell of leather, for instance, and can detect that flavor especially if I retrohale (didn't know there was a word for that). But as with the wine examples, I'm often at a loss to taste all the things noted in various cigar reviews.
Posted by: rhomboid
Agree on that. I know the smell of leather, for instance, and can detect that flavor especially if I retrohale (didn't know there was a word for that). But as with the wine examples, I'm often at a loss to taste all the things noted in various cigar reviews.
Posted by: She Hobbit at May 04, 2025 05:06 PM (ftFVW)
138
116 From my comment at 110. I know some benighted souls don't like oatmeal or raisins, certainly not in a cookie. How sad. But it leaves more for me.
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
I've been getting into an oatmeal kick for breakfast lately...I HATE the Quaker lower sugar oatmeal (I'm sorry, monk fruit extract, but you're as terrible as all the fake sugars), but I find full sugar oatmeal packets too sweet and regular ones too not sweet. But if you take one apple cinnamon oatmeal packet (sugar) and one regular oatmeal Quaker packet (no sugar), combine and make - it's just perfect for sweetness (and needed fiber levels for me)...
PS - I like a lot of oatmeal cookies - they need an alt flavor in them - I like dried cranberries and raisins as the 2 best add in options, but I've also done chopped dried apple...
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
I've been getting into an oatmeal kick for breakfast lately...I HATE the Quaker lower sugar oatmeal (I'm sorry, monk fruit extract, but you're as terrible as all the fake sugars), but I find full sugar oatmeal packets too sweet and regular ones too not sweet. But if you take one apple cinnamon oatmeal packet (sugar) and one regular oatmeal Quaker packet (no sugar), combine and make - it's just perfect for sweetness (and needed fiber levels for me)...
PS - I like a lot of oatmeal cookies - they need an alt flavor in them - I like dried cranberries and raisins as the 2 best add in options, but I've also done chopped dried apple...
Posted by: Nova Local at May 04, 2025 05:07 PM (tOcjL)
139
I want to make some homemade sugar-free ice cream. I like the stuff they sell in the stores well enough, but it could be richer and have fewer additives.
Maybe get one of those home soft-serve machines and make sugar-free soft-serve.
Maybe get one of those home soft-serve machines and make sugar-free soft-serve.
Posted by: Disinterested FDA Director at May 04, 2025 05:08 PM (l3YAf)
140
That is exactly where I live now, Tuna. Didn't grow up in this town, but not far from it. It's kind of a dumpy little town, but here I am.
Posted by: Dash my lace wigs! at May 04, 2025 05:08 PM (h7ZuX)
Posted by: Rodrigo Borgia at May 04, 2025 05:08 PM (W5ArC)
142
Nova Local
Why not just plain oatmeal, then add butter, brown sugar, honey or maple syrup?
I always add a bit of peanut butter, cause I'm a fan.
No extra ingredients you can't pronounce that way.
Why not just plain oatmeal, then add butter, brown sugar, honey or maple syrup?
I always add a bit of peanut butter, cause I'm a fan.
No extra ingredients you can't pronounce that way.
Posted by: MkY at May 04, 2025 05:09 PM (cPGH3)
143
I think wine is produced commercially in something like 45 states. There are several native American grape varieties, most not well suited to wine-making, but some have been slightly hybridized with vitis vinifera (primary type used in wine) to make wine. Norton* is a varietal considered native, though apparently there's some vinifera in the genomic woodpile, and it makes what I found to be a nice if very different sort of wine profile. Originally developed in VA and some wineries in the state make it.
* not to be confused with the well-known Argentine Norton winery, known for malbec
* not to be confused with the well-known Argentine Norton winery, known for malbec
Posted by: rhomboid at May 04, 2025 05:10 PM (1m82a)
144
BTW old leather smells wonderful. I love it on a horse, a chair, or a sofa.
I do NOT want that smell in my wine or a cigar.
Smell like ass...heh
I do NOT want that smell in my wine or a cigar.
Smell like ass...heh
Posted by: MkY at May 04, 2025 05:11 PM (cPGH3)
145
132 I have gotten to the point where I really like raisins. Never used to when I was young.
Posted by: Christopher R Taylor
I really like white raisins too.
Posted by: Tuna at May 04, 2025 05:05 PM (lJ0H4)
———
Racist
Posted by: Christopher R Taylor
I really like white raisins too.
Posted by: Tuna at May 04, 2025 05:05 PM (lJ0H4)
———
Racist
Posted by: Elric the Bladiest Blade at May 04, 2025 05:12 PM (aeiyZ)
146
I have the Cuisinart ice cream maker -- it's the type that has a tub you freeze ahead of time, so no screwing around with ice and salt. It works well.
It holds about a quart, which is perfect for my use case... enough to last me for a while, but a short enough time that I don't wind up overstocked if I want different flavors.
It holds about a quart, which is perfect for my use case... enough to last me for a while, but a short enough time that I don't wind up overstocked if I want different flavors.
Posted by: Rodrigo Borgia at May 04, 2025 05:12 PM (W5ArC)
147
Wine question. There's a bottle that's been sitting on a kitchen counter for over 20 years. Not cooled.
Is it still 'good?'
I'm getting rid of it tonight. My friend and I will give it a shot. Idon'twant him to get sick.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:11 PM (jvJvP)
Get a second, decent bottle of fresher stuff (say, 2019-2022). I'm assuming this is a red. Most reds reach their peak age between five and fifteen years. Stored in a cool, dark environment, you can go over 20. Yours has been out on a counter...neither of you will get sick, but that second bottle may save your friendship.
If the older wine doesn't completely suck, but just seems a bit thin, you can try blending in a bit of the newer wine. That would be my approach..
Is it still 'good?'
I'm getting rid of it tonight. My friend and I will give it a shot. Idon'twant him to get sick.
Posted by: Stateless.. 23% - mental state clawing up from 10%, shit happened, clawing back next week at May 04, 2025 04:11 PM (jvJvP)
Get a second, decent bottle of fresher stuff (say, 2019-2022). I'm assuming this is a red. Most reds reach their peak age between five and fifteen years. Stored in a cool, dark environment, you can go over 20. Yours has been out on a counter...neither of you will get sick, but that second bottle may save your friendship.
If the older wine doesn't completely suck, but just seems a bit thin, you can try blending in a bit of the newer wine. That would be my approach..
Posted by: Joe Kidd at May 04, 2025 05:12 PM (bA75n)
148
I haven't found a dried fruit I don't like, come to think of it. Especially dates, those ones rolled in oats. Sadly again too much sugar 
Posted by: Christopher R Taylor at May 04, 2025 05:12 PM (2VST1)
149
what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors. Tasted like ass, but when youre broke and desperate ….
Posted by: Elric the Bladiest Blade
______
Yes, I remember Old Mil cans for 50 cents at happy hour. One place did Dime Draft happy hour, which was six or eight ounces of Falls City.
Posted by: Elric the Bladiest Blade
______
Yes, I remember Old Mil cans for 50 cents at happy hour. One place did Dime Draft happy hour, which was six or eight ounces of Falls City.
Posted by: Biff Pocoroba at May 04, 2025 05:13 PM (UBKzV)
150
I've got to get out and enjoy the day.
No offense, SPB.
No offense, SPB.
Posted by: MkY at May 04, 2025 05:13 PM (cPGH3)
151
128 I make stove top oatmeal, milk, cinnamon, raises and oatmeal.
Posted by: Skip at May 04, 2025 05:03 PM (ypFCm)
My oatmeal must have a consistency so thick, people will consider it for use in paving roads.
No raisins (loved them when I was a kid, but not now), but brown sugar, cinnamon, apples. Those are bloody awesome.
Posted by: Skip at May 04, 2025 05:03 PM (ypFCm)
My oatmeal must have a consistency so thick, people will consider it for use in paving roads.
No raisins (loved them when I was a kid, but not now), but brown sugar, cinnamon, apples. Those are bloody awesome.
Posted by: Catch Thirty-Thr33 at May 04, 2025 05:13 PM (vm8sq)
152
I invented an ice cream flavor and used to make it at home. Banana Walnut Chocolate Chip.
Posted by: Weasel at May 04, 2025 05:13 PM (yZSOm)
153
Ah yes. The broke days of drinking Old Milwelfare on the weekends.
Posted by: Mr Aspirin Factory at May 04, 2025 05:13 PM (dR6yv)
154
I am pretty certain that I am one of the worst cooks that reads the food thread.
Even so, my wife almost always buys flank steaks when they go on sale. She then marinates them for two days to tenderize them a bit.
I then grill them to medium-rare or medium depending upon the family member.
They sure are tasty for a steak with very low fat and low marbling that has been cooked by an Idiot!
Even so, my wife almost always buys flank steaks when they go on sale. She then marinates them for two days to tenderize them a bit.
I then grill them to medium-rare or medium depending upon the family member.
They sure are tasty for a steak with very low fat and low marbling that has been cooked by an Idiot!
Posted by: Pillage Idiot at May 04, 2025 05:14 PM (HlyYF)
155
The U.S.-native Muscadine grapes are reputed to make a decent wine. Different, but good. Anyone ever tried it?
Posted by: Rodrigo Borgia at May 04, 2025 05:14 PM (W5ArC)
156
>>As a broke and desperate college student I had more than my share of what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors. Tasted like ass, but when youre broke and desperate ….
My fraternity in kolige had three elected positions, president, treasurer and constant kegs guy. We had two taps in our bar and it was the job of the constant kegs guy to make sure beer flowed from both at all times. No excuses.
We had a list with our names on it and you put a checkmark for each beer, $0.25 per beer. Constant kegs guy would come around and collect once a week.
Old Milwaukee was in the rotation along with other cheap beer.
My fraternity in kolige had three elected positions, president, treasurer and constant kegs guy. We had two taps in our bar and it was the job of the constant kegs guy to make sure beer flowed from both at all times. No excuses.
We had a list with our names on it and you put a checkmark for each beer, $0.25 per beer. Constant kegs guy would come around and collect once a week.
Old Milwaukee was in the rotation along with other cheap beer.
Posted by: JackStraw at May 04, 2025 05:14 PM (viF8m)
157
In quick mornings if have instant oatmeal often mix 1 flavor and 1 plain as some are too sweet. But tried Quaker high fiber and H8ed them as too gritty
Posted by: Skip at May 04, 2025 05:15 PM (ypFCm)
158
95 >> Gordon Ramsey insists that HIS Beef Wellington is perfect, and what everyone else claiming to be a chef should strive for.
He’s an idiot who says and does inflammatory things for attention. His perfect scrambled eggs have the consistency of mashed potatoes. Not bad tasting, but not what any human would identify as scrambled eggs.
There’s video of him on the YouTube trying to make a grilled cheese sammich over a fireplace. He screws it up so badly the bread burns and the cheese is unmelted, but he still declares it great.
Posted by: Disinterested FDA Director at May 04, 2025 04:50 PM (l3YAf)
"You used so much spice, people eating this are folding space and seeing the future!!!" - from a meme
He’s an idiot who says and does inflammatory things for attention. His perfect scrambled eggs have the consistency of mashed potatoes. Not bad tasting, but not what any human would identify as scrambled eggs.
There’s video of him on the YouTube trying to make a grilled cheese sammich over a fireplace. He screws it up so badly the bread burns and the cheese is unmelted, but he still declares it great.
Posted by: Disinterested FDA Director at May 04, 2025 04:50 PM (l3YAf)
"You used so much spice, people eating this are folding space and seeing the future!!!" - from a meme
Posted by: Catch Thirty-Thr33 at May 04, 2025 05:16 PM (vm8sq)
159
I suppose that I committed Tequila Blasphemy this week and expect the Aztec Gods of Agave to show up on my doorstep some time to remove my heart.
We'd run out of regular tequila and I wanted margaritas and was too lazy to go shopping, so-
I used the hideous expensive and exorbitantly snazzy "Tears Of Llorona Extra Anejo Tequila" to make them.
Wow!!! Were those great margaritas. Very much a big ole giant step above the regular product.
I plan to make them again as my defense should the Aztec Gods show up this week.
I doubt I'll make them again unless it's for a very special occasion.
But, if you have ToLEAT and wish to give it a try, it will be worth it!
I suppose that I committed Tequila Blasphemy this week and expect the Aztec Gods of Agave to show up on my doorstep some time to remove my heart.
We'd run out of regular tequila and I wanted margaritas and was too lazy to go shopping, so-
I used the hideous expensive and exorbitantly snazzy "Tears Of Llorona Extra Anejo Tequila" to make them.
Wow!!! Were those great margaritas. Very much a big ole giant step above the regular product.
I plan to make them again as my defense should the Aztec Gods show up this week.
I doubt I'll make them again unless it's for a very special occasion.
But, if you have ToLEAT and wish to give it a try, it will be worth it!
Posted by: naturalfake at May 04, 2025 05:16 PM (iJfKG)
160
142 Nova Local
Why not just plain oatmeal, then add butter, brown sugar, honey or maple syrup?
I always add a bit of peanut butter, cause I'm a fan.
No extra ingredients you can't pronounce that way.
Posted by: MkY at May 04, 2025 05:09 PM (cPGH3)
Honestly...b/c I need a breakfast in 2 minutes...and I can't add the dairy that tends to make homemade oatmeal homemade oatmeal...water will only give you a certain state in homemade oatmeal, and the packets are actually optimized with water in mind, so work the best.
Yes, I could add my own sugar, but Quaker uses just sugar and 6 ingredients in the apple packet and no sugar and 4 normal ingredients in the regular packet...and in my half-asleep state, needing food with my treatment meds, something healthy (and cheaper than my "way too expensive but make me live forever" fiber bars) is welcome.
Lesson in life - put the time, money, and effort in when it counts. Cheat when it doesn't. I always said I could have done Sandra Lee's semi homemade meals SO MUCH better...her concept is priceless...her execution was atrocious...
PS - Now, I do make my own overnight oats - did a killer PB one a few weeks ago - here, I won't pay for store.
Why not just plain oatmeal, then add butter, brown sugar, honey or maple syrup?
I always add a bit of peanut butter, cause I'm a fan.
No extra ingredients you can't pronounce that way.
Posted by: MkY at May 04, 2025 05:09 PM (cPGH3)
Honestly...b/c I need a breakfast in 2 minutes...and I can't add the dairy that tends to make homemade oatmeal homemade oatmeal...water will only give you a certain state in homemade oatmeal, and the packets are actually optimized with water in mind, so work the best.
Yes, I could add my own sugar, but Quaker uses just sugar and 6 ingredients in the apple packet and no sugar and 4 normal ingredients in the regular packet...and in my half-asleep state, needing food with my treatment meds, something healthy (and cheaper than my "way too expensive but make me live forever" fiber bars) is welcome.
Lesson in life - put the time, money, and effort in when it counts. Cheat when it doesn't. I always said I could have done Sandra Lee's semi homemade meals SO MUCH better...her concept is priceless...her execution was atrocious...
PS - Now, I do make my own overnight oats - did a killer PB one a few weeks ago - here, I won't pay for store.
Posted by: Nova Local at May 04, 2025 05:16 PM (tOcjL)
161
I marinate flank steak in catalina dressing.
Posted by: Biff Pocoroba at May 04, 2025 05:17 PM (UBKzV)
162
That DR steak thing makes me miss Latin America. I rarely happened upon something exactly like that, but good basic grass-fed steak (and very inexpensive) was a staple during an extended period in Argentina, Uruguay, and Brazil. And of course the churrascaria rodizio restaurants in Brazil.
Hyperinflation and a resulting mega-strong US dollar produced a golden time for living well for little.
Hyperinflation and a resulting mega-strong US dollar produced a golden time for living well for little.
Posted by: rhomboid at May 04, 2025 05:17 PM (1m82a)
163
I've got to get out and enjoy the day. No offense, SPB.
I feel like giving you Gollum’s last words to Bilbo. But I don’t remember them. Some things you remember, some things you don’t.
Days like this are made for enjoying.
I feel like giving you Gollum’s last words to Bilbo. But I don’t remember them. Some things you remember, some things you don’t.
Days like this are made for enjoying.
Posted by: Stephen Price Blair at May 04, 2025 05:17 PM (EXyHK)
164
The U.S.-native Muscadine grapes are reputed to make a decent wine. Different, but good. Anyone ever tried it?
Posted by: Rodrigo Borgia
They make it in certain parts of the East Coast. Too sweet, imo.
Posted by: Rodrigo Borgia
They make it in certain parts of the East Coast. Too sweet, imo.
Posted by: Mr Aspirin Factory at May 04, 2025 05:17 PM (dR6yv)
165
Interesting ice cream recipes. We have an old school, hand-cranked ice cream maker. When the daughters were in high school, I would put their dates to hard labor at family BBQs turning the crank. Hubby liked the taste of Ben & Jerry's pints but hated giving money to Vermont liberals. I found a Ben & Jerry's recipe book at the library, made some copies, and we were good to go. He really liked the coffee ice cream with chunks of Heath bar.
Posted by: Frankie at May 04, 2025 05:18 PM (O3qZY)
166
149 what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors. Tasted like ass, but when youre broke and desperate ….
Posted by: Elric the Bladiest Blade
_____________________
I was weened on National Bohemian. It was a house rule in college that when you flipped the tab you had to sing the song that's printed on the side of the can.
"National Beer, National Beer
We love the taste of our National Beer;
And, while we're drinkin', we're proud to say;
It's brewed on the shores of the Chesapeake Bay."
(I won't tell you how many years ago that was. Suffice it to say, I remember the song verbatim...which indicates A LOT of singing)
Posted by: Elric the Bladiest Blade
_____________________
I was weened on National Bohemian. It was a house rule in college that when you flipped the tab you had to sing the song that's printed on the side of the can.
"National Beer, National Beer
We love the taste of our National Beer;
And, while we're drinkin', we're proud to say;
It's brewed on the shores of the Chesapeake Bay."
(I won't tell you how many years ago that was. Suffice it to say, I remember the song verbatim...which indicates A LOT of singing)
Posted by: Orson at May 04, 2025 05:19 PM (dIske)
167
Honestly...b/c I need a breakfast in 2 minutes...
Posted by: Nova Local at May 04, 2025 05:16 PM (tOcjL)
-----
A believer!!!!!
Posted by: Nova Local at May 04, 2025 05:16 PM (tOcjL)
-----
A believer!!!!!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
168
Rodrigo never had muscadine (though a faint memory tugs at me saying I actually had it at VA wineries, always made into a dessert wine, high residual sugar). Love dessert wines, and I probably liked it.
Good luck finding Norton (though I did shock a local wine merchant/restaurant guy by asking if they carried any a few years ago - and they had some!), but if you do, try it.
As I said a distinctive profile, won't remind you of any other red wine, probably. But I liked it. I tend to like all different varietals and have a weak spot for the outcasts like carmenere and pinotage (a single-vineyard carmenere from Chile - which I haven't had in ages - was amazing).
Good luck finding Norton (though I did shock a local wine merchant/restaurant guy by asking if they carried any a few years ago - and they had some!), but if you do, try it.
As I said a distinctive profile, won't remind you of any other red wine, probably. But I liked it. I tend to like all different varietals and have a weak spot for the outcasts like carmenere and pinotage (a single-vineyard carmenere from Chile - which I haven't had in ages - was amazing).
Posted by: rhomboid at May 04, 2025 05:21 PM (1m82a)
169
I happen to like Ramsey's scrambled egg recipe. It is indeed custardy, and it goes wonderfully with added goat cheese or even sour cream.
But plain old American breakfast joint scrambled eggs are pretty damned good too, as long as they aren't overdone.
But plain old American breakfast joint scrambled eggs are pretty damned good too, as long as they aren't overdone.
Posted by: CharlieBrown'sDildo at May 04, 2025 05:21 PM (mWSu4)
170
Agree on that. I know the smell of leather, for instance, and can detect that flavor especially if I retrohale (didn't know there was a word for that). But as with the wine examples, I'm often at a loss to taste all the things noted in various cigar reviews.
Posted by: She Hobbit
This cigar is a maduro. And... it tastes like a maduro.
This one in a habano... tastes.. habano...
Posted by: She Hobbit
This cigar is a maduro. And... it tastes like a maduro.
This one in a habano... tastes.. habano...
Posted by: Itinerant Alley Butcher at May 04, 2025 05:22 PM (/lPRQ)
171
167 Honestly...b/c I need a breakfast in 2 minutes...
Posted by: Nova Local at May 04, 2025 05:16 PM (tOcjL)
-----
A believer!!!!!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
For Monday to Friday morning meal - absolutely. I have to get meds done, breakfast done, and start homeschooling kids. No time for gourmet...
Posted by: Nova Local at May 04, 2025 05:16 PM (tOcjL)
-----
A believer!!!!!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
For Monday to Friday morning meal - absolutely. I have to get meds done, breakfast done, and start homeschooling kids. No time for gourmet...
Posted by: Nova Local at May 04, 2025 05:22 PM (tOcjL)
172
A believer!!!!!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
I think I can beat your two-minute requirement with a ham and cheese rollup. I can even give it a few seconds in the microwave to melt the cheese a bit!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
I think I can beat your two-minute requirement with a ham and cheese rollup. I can even give it a few seconds in the microwave to melt the cheese a bit!
Posted by: CharlieBrown'sDildo at May 04, 2025 05:23 PM (mWSu4)
173
138 ... "I like a lot of oatmeal cookies - they need an alt flavor in them - I like dried cranberries and raisins as the 2 best add in options, but I've also done chopped dried apple..."
Hi Nova Local,
We use regular rolled oats for making things like granola and in baking. No packets or flavored additives. For my breakfast oatmeal I use Bob's Red Mill steel cut oats, the kind that take about 30 minutes to make. (I make enough for 4 or 5 meals at a time and reheat as needed.) I use a scant teaspoon of honey to sweeten. I prefer Bob's to the McCanns' Irish oats; they have a more flavorful, creamier texture.
For oatmeal cookies I usually think of raisins but any dried fruit would work: cranberries, blueberries, dried apple pieces, chopped dates, dried cherries.
DAMN! I'm starting to salivate.
Hi Nova Local,
We use regular rolled oats for making things like granola and in baking. No packets or flavored additives. For my breakfast oatmeal I use Bob's Red Mill steel cut oats, the kind that take about 30 minutes to make. (I make enough for 4 or 5 meals at a time and reheat as needed.) I use a scant teaspoon of honey to sweeten. I prefer Bob's to the McCanns' Irish oats; they have a more flavorful, creamier texture.
For oatmeal cookies I usually think of raisins but any dried fruit would work: cranberries, blueberries, dried apple pieces, chopped dates, dried cherries.
DAMN! I'm starting to salivate.
Posted by: JTB at May 04, 2025 05:23 PM (yTvNw)
174
Hugh Johnson, the presumably now deceased senior eminence of American fine wine writing, famously said "great wine is wine that you like". Incredibly sensible, and a perfect deflation of pretention or snobbery.
Posted by: rhomboid at May 04, 2025 05:23 PM (1m82a)
175
He really liked the coffee ice cream with chunks of Heath bar.
I picked up a bag of Heath bar pieces after the holidays in the discount rack. This sounds like a very good use for them.
I picked up a bag of Heath bar pieces after the holidays in the discount rack. This sounds like a very good use for them.
Posted by: Stephen Price Blair at May 04, 2025 05:23 PM (EXyHK)
176
I once was at a tasting featuring the now-deceased proprietor of Chateau Musar, the famous Lebanon winery. Someone commented that there was smoky element in one vintage, and he said "yes, the tanks came through the vineyards that year, and we had to harvest in a hurry."
Posted by: Splunge at May 04, 2025 05:27 PM (ju/6W)
177
For oatmeal cookies I usually think of raisins but any dried fruit would work: cranberries, blueberries, dried apple pieces, chopped dates, dried cherries.
DAMN! I'm starting to salivate.
Posted by: JTB at May 04, 2025 05:23 PM (yTvNw)
See, I don't like dates in oatmeal cookies...it's the reason I don't like oatmeal cookies iced - too pure sweet flavor - nothing giving extra "oomph" - see why dried cranberries are my favorite add. Dates need savory notes - my favorite way is wrapped in bacon and the bacon brushed with maple syrup and cayenne...must have the bacon and cayenne to offset the date (or fig - you can do both) pure sweetness...
DAMN! I'm starting to salivate.
Posted by: JTB at May 04, 2025 05:23 PM (yTvNw)
See, I don't like dates in oatmeal cookies...it's the reason I don't like oatmeal cookies iced - too pure sweet flavor - nothing giving extra "oomph" - see why dried cranberries are my favorite add. Dates need savory notes - my favorite way is wrapped in bacon and the bacon brushed with maple syrup and cayenne...must have the bacon and cayenne to offset the date (or fig - you can do both) pure sweetness...
Posted by: Nova Local at May 04, 2025 05:27 PM (tOcjL)
178
I rarely eat oatmeal, especially when I'm trying to keep carbs low. But when I do, I just like it with butter and brown sugar.
Posted by: Dash my lace wigs! at May 04, 2025 05:27 PM (h7ZuX)
179
Eating the Florida watermelon now, I will say I can forgive Florida somewhat...the parts I could save are a very tasty flavorful watermelon...no "tastes almost like water" here...
Posted by: Nova Local at May 04, 2025 05:31 PM (tOcjL)
180
Bell & Evans is all that I will buy. Imagine, chicken with actual flavor.
Posted by: teh Wind at May 04, 2025 05:32 PM (l+V04)
181
>>Hugh Johnson, the presumably now deceased senior eminence of American fine wine writing,
His parents must have a good sense of humor.
His parents must have a good sense of humor.
Posted by: JackStraw at May 04, 2025 05:33 PM (viF8m)
182
I'd eat at that Good Fish place in Asheville. Even if it sounds a little froofroo.
Posted by: Eromero at May 04, 2025 05:33 PM (LHPAg)
183
And the chili is ready. See you all later. Some of you for real. October is not far.
“Food always tastes good when you’ve got sand between your toes.”—Anthony Bourdain, A Cook’s Tour, Tamales and Iguana
“Food always tastes good when you’ve got sand between your toes.”—Anthony Bourdain, A Cook’s Tour, Tamales and Iguana
Posted by: Stephen Price Blair at May 04, 2025 05:34 PM (EXyHK)
184
A believer!!!!!
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
I think I can beat your two-minute requirement with a ham and cheese rollup. I can even give it a few seconds in the microwave to melt the cheese a bit!
Posted by: CharlieBrown'sDildo at May 04, 2025 05:23 PM (mWSu4)
---
Individually wrapped slices, I trust.
Posted by: Weasel at May 04, 2025 05:19 PM (yZSOm)
I think I can beat your two-minute requirement with a ham and cheese rollup. I can even give it a few seconds in the microwave to melt the cheese a bit!
Posted by: CharlieBrown'sDildo at May 04, 2025 05:23 PM (mWSu4)
---
Individually wrapped slices, I trust.
Posted by: Weasel at May 04, 2025 05:36 PM (yZSOm)
185
149 ... "what we called The Beast (Milwaukee’s Best) and Old Swill (Old Milwaukee). It was dirt cheap, less than half the price of something like Coors."
My version was Narragansett. Maybe 3 bucks a case on sale. This was long before Coors came east of the Mississippi River. Bud or Schlitz was twice the price. Limited as funds were, I drew the line at Iron City which I swear was brewed from rust and polluted water from the three rivers.
My version was Narragansett. Maybe 3 bucks a case on sale. This was long before Coors came east of the Mississippi River. Bud or Schlitz was twice the price. Limited as funds were, I drew the line at Iron City which I swear was brewed from rust and polluted water from the three rivers.
Posted by: JTB at May 04, 2025 05:36 PM (yTvNw)
186
A couple of years ago I started putting apple butter in plain oatmeal and no other sweetener. It's great!
Posted by: Art Rondelet of Malmsey at May 04, 2025 05:37 PM (FEVMW)
187
178 I rarely eat oatmeal, especially when I'm trying to keep carbs low. But when I do, I just like it with butter and brown sugar.
Posted by: Dash my lace wigs! at May
My favorite is butter and salt.
Posted by: Dash my lace wigs! at May
My favorite is butter and salt.
Posted by: Piper at May 04, 2025 05:38 PM (pZEOD)
188
I have been eating peanut butter in grits, Malt-o-Meal, cream of wheat, and next, oatmeal. I love peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
189
186 A couple of years ago I started putting apple butter in plain oatmeal and no other sweetener. It's great!
Posted by: Art Rondelet of Malmsey at May 04, 2025 05:37 PM (FEVMW)
Apple butter on ANYTHING is great. The best fruit spread there is!
Posted by: Art Rondelet of Malmsey at May 04, 2025 05:37 PM (FEVMW)
Apple butter on ANYTHING is great. The best fruit spread there is!
Posted by: Nova Local at May 04, 2025 05:38 PM (tOcjL)
190
Hi Neighbor, have a Gansett!
Posted by: JackStraw at May 04, 2025 05:39 PM (viF8m)
191
His parents must have a good sense of humor.
Posted by: JackStraw at May 04, 2025 05:33 PM (viF8m)
_______________________
I often wonder if sometimes parents are just oblivious to what they're doing. I have a friend named Susan Keeney (Sue Keeney...Zucchini). And, I swear her parents never even considered it.
Posted by: JackStraw at May 04, 2025 05:33 PM (viF8m)
_______________________
I often wonder if sometimes parents are just oblivious to what they're doing. I have a friend named Susan Keeney (Sue Keeney...Zucchini). And, I swear her parents never even considered it.
Posted by: Orson at May 04, 2025 05:40 PM (dIske)
192
188 I have been eating peanut butter in grits, Malt-o-Meal, cream of wheat, and next, oatmeal. I love peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I have never tried peanut butter in grits...huh...this may go on my list of grit experimentation!
You could go Thai...you could go sweet...you could just stick straight-forward...you could go Elvis...
My spouse may not forgive you for this suggestion, b/c now I think I have about 8 new grit combos in mind!
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I have never tried peanut butter in grits...huh...this may go on my list of grit experimentation!
You could go Thai...you could go sweet...you could just stick straight-forward...you could go Elvis...
My spouse may not forgive you for this suggestion, b/c now I think I have about 8 new grit combos in mind!
Posted by: Nova Local at May 04, 2025 05:40 PM (tOcjL)
193
Had a flank steak in Puerto Rico that was grilled and served with a chimichurri sauce. It was outstanding. Flank steak runs between 7 and 8 bucks a pound out here, which is only a dollar less than a T-bone or ribeye...
Posted by: Joe Kidd at May 04, 2025 05:41 PM (bA75n)
194
I love peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I worked at a peanut butter factory for a number of years as one of my paying for college gigs. We were allowed to take one jar a week with us from the plant. PB and ten cent Top Ramen got me through college. Won’t really eat either of them now.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I worked at a peanut butter factory for a number of years as one of my paying for college gigs. We were allowed to take one jar a week with us from the plant. PB and ten cent Top Ramen got me through college. Won’t really eat either of them now.
Posted by: Pete Bog at May 04, 2025 05:43 PM (zcIv7)
195
Time to start supper
Posted by: Skip at May 04, 2025 05:44 PM (ypFCm)
196
Just ordered a copy of SPB's ice cream book. Although we can now get Blue Bell ice cream locally, it would be fun to try some unusual flavors if it's not too much work. And we are trying to reduce the additives in our food, so making it at home would fit with that.
BTW, the trail mix/granola recipe we use is adapted from
one SPB provided. Gives me hope for his ice cream recipes.
BTW, the trail mix/granola recipe we use is adapted from
one SPB provided. Gives me hope for his ice cream recipes.
Posted by: JTB at May 04, 2025 05:44 PM (yTvNw)
197
I have never tried peanut butter in grits...huh...this may go on my list of grit experimentation!
Posted by: Nova Local at May 04, 2025 05:40 PM (tOcjL)
Me, neither. But I like peanut butter on cornbread, so I'd probably like it in grits.
Posted by: Nova Local at May 04, 2025 05:40 PM (tOcjL)
Me, neither. But I like peanut butter on cornbread, so I'd probably like it in grits.
Posted by: Dash my lace wigs! at May 04, 2025 05:44 PM (h7ZuX)
198
194 I love peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I worked at a peanut butter factory for a number of years as one of my paying for college gigs. We were allowed to take one jar a week with us from the plant. PB and ten cent Top Ramen got me through college. Won’t really eat either of them now.
Posted by: Pete Bog at May 04, 2025 05:43 PM (zcIv7)
Peanut butter in ramen, never thought of that one. I have eaten ramen dry, bet it would have been improved greatly slathered with peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
I worked at a peanut butter factory for a number of years as one of my paying for college gigs. We were allowed to take one jar a week with us from the plant. PB and ten cent Top Ramen got me through college. Won’t really eat either of them now.
Posted by: Pete Bog at May 04, 2025 05:43 PM (zcIv7)
Peanut butter in ramen, never thought of that one. I have eaten ramen dry, bet it would have been improved greatly slathered with peanut butter.
Posted by: Eromero at May 04, 2025 05:45 PM (LHPAg)
199
Eromero,
Never tried them together. There were some bridges even I wouldn’t cross
I don’t really drink tequila either, but that’s a different reason than Peanut Butter.
Never tried them together. There were some bridges even I wouldn’t cross
I don’t really drink tequila either, but that’s a different reason than Peanut Butter.
Posted by: Pete Bog at May 04, 2025 05:48 PM (zcIv7)
200
Ramen by itself is not very tasty, it's what you chop up in it that makes good. That, and throwing the 'flavor' packet in the trash.
Posted by: Eromero at May 04, 2025 05:48 PM (LHPAg)
201
188 I have been eating peanut butter in grits, Malt-o-Meal, cream of wheat, and next, oatmeal. I love peanut butter.
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
Have done at various times peanut butter oatmeal, peanut butter and chocolate chip oatmeal, and peanut butter and overripe banana oatmeal. ..
Posted by: Eromero at May 04, 2025 05:38 PM (LHPAg)
Have done at various times peanut butter oatmeal, peanut butter and chocolate chip oatmeal, and peanut butter and overripe banana oatmeal. ..
Posted by: Joe Kidd at May 04, 2025 05:48 PM (bA75n)
202
I just sent in a Food Thread submission of some strawberry turnovers I just made. I guess it'll be in the next food thread post. Unless CBD hates me.
Posted by: AshevilleRobert at May 04, 2025 05:48 PM (Hw6WF)
203
Time to put dinner away and run dishes...I'll be back in a few!
Posted by: Nova Local at May 04, 2025 05:48 PM (tOcjL)
204
190 ... "Hi Neighbor, have a Gansett!"
OMG! I can still hear the announcer's voice from the commercial. That's an old memory. Don't know whether to be amazed or disturbed that I remember it so clearly. (Probably heard listening to Red Sox AM radio broadcasts.)
OMG! I can still hear the announcer's voice from the commercial. That's an old memory. Don't know whether to be amazed or disturbed that I remember it so clearly. (Probably heard listening to Red Sox AM radio broadcasts.)
Posted by: JTB at May 04, 2025 05:49 PM (yTvNw)
205
You can make a pretty good vegetrian pho recipe with cheap dogshit ramen. Wish I knew that in college …
Add some beef and you have a pretty good traditional pho. Didn’t have money for that in college ….
Add some beef and you have a pretty good traditional pho. Didn’t have money for that in college ….
Posted by: Elric the Bladiest Blade at May 04, 2025 05:51 PM (aeiyZ)
206
"Ramen by itself is not very tasty, it's what you chop up in it that makes good. That, and throwing the 'flavor' packet in the trash.
Posted by: Eromero"
I do use just a *dash* of the flavor packet. Maybe about 1/10th?
Posted by: Eromero"
I do use just a *dash* of the flavor packet. Maybe about 1/10th?
Posted by: AshevilleRobert at May 04, 2025 05:52 PM (Hw6WF)
207
>>Probably heard listening to Red Sox AM radio broadcasts.
No doubt. The Red Sox announcer who made it famous was Curt Gowdy.
No doubt. The Red Sox announcer who made it famous was Curt Gowdy.
Posted by: JackStraw at May 04, 2025 05:53 PM (viF8m)
208
Discussing the variations of Top Ramen on the food thread is like reminiscing about your favorite zip gun on the next thread.
Posted by: Pete Bog at May 04, 2025 05:55 PM (zcIv7)
209
> You can make a pretty good vegetrian pho recipe with cheap dogshit ramen.
-----------
There are people who use Ramen in BBQ / smoked recipes. Sometimes not even boiled... just raw, crunchy.
Some look pretty good.
-----------
There are people who use Ramen in BBQ / smoked recipes. Sometimes not even boiled... just raw, crunchy.
Some look pretty good.
Posted by: Martini Farmer at May 04, 2025 05:56 PM (Q4IgG)
210
>>>@139 I want to make some homemade sugar-free ice cream. I like the stuff they sell in the stores well enough, but it could be richer and have fewer additives. Maybe get one of those home soft-serve machines and make sugar-free soft-serve. Posted by: Disinterested FDA Director at May 04, 2025 05:08 PM (l3YAf) ... You might want to do flavor testing on a "rolled ice cream" plate (which costs about $10) before investing in an fancy machine ... No electricity or batteries required, just freeze the plate for several hours ahead of time ... I just order a couple of them for when the grandkids visit.
Posted by: Kathy at May 04, 2025 05:56 PM (qpw89)
211
The Methodist church on the hill by the house I grew up in would make apple butter for fundraisers. The whole neighborhood smelled fantastic.
Posted by: Mr Aspirin Factory at May 04, 2025 05:57 PM (dR6yv)
212
Individually wrapped slices, I trust.
Posted by: Weasel at May 04, 2025 05:36 PM (yZSOm)
Ah.. an aficionado!
American cheese? Of course! But for Swiss, I must defer to the deli slices.
Posted by: Weasel at May 04, 2025 05:36 PM (yZSOm)
Ah.. an aficionado!
American cheese? Of course! But for Swiss, I must defer to the deli slices.
Posted by: CharlieBrown'sDildo at May 04, 2025 05:59 PM (mWSu4)
213
But the gold standard in France is a breed called Bresse Gauloise
... so hoity-toity, that we have to call ours *American* Bresse so the French don't throw a hissy fit (I'm assuming this has the same protections as 'Champagne' or 'Parmesan'). Bresse are supposedly the only chicken which can have marbled meat, and my understanding is the Frogs finish their birds for freezer camp by feeding them a milk and grain mash in little private luxury chicken pods so the birds don't get stressed.
... so hoity-toity, that we have to call ours *American* Bresse so the French don't throw a hissy fit (I'm assuming this has the same protections as 'Champagne' or 'Parmesan'). Bresse are supposedly the only chicken which can have marbled meat, and my understanding is the Frogs finish their birds for freezer camp by feeding them a milk and grain mash in little private luxury chicken pods so the birds don't get stressed.
Posted by: Helena Handbasket at May 04, 2025 06:00 PM (Vqx30)
214
I should check the Nordic Ware website and see if they have a similar recipe for oatmeal raisin cookies, which are probably my favorite.
Turns out there are several oatmeal cookie recipes on their site. Research is called for.
Posted by: JTB at May 04, 2025 04:58 PM (yTvNw)
I love oatmeal cookies! Raisins don't like me so much these days, but I love adding dried cherries to my cookies. Toss in some white chocolate chips (Ghiradelli are the best) and they make a lovely christmas cookie!
Turns out there are several oatmeal cookie recipes on their site. Research is called for.
Posted by: JTB at May 04, 2025 04:58 PM (yTvNw)
I love oatmeal cookies! Raisins don't like me so much these days, but I love adding dried cherries to my cookies. Toss in some white chocolate chips (Ghiradelli are the best) and they make a lovely christmas cookie!
Posted by: Moki at May 04, 2025 06:01 PM (wLjpr)
215
I swear her parents never even considered it.
Posted by: Orson at May 04, 2025 05:40 PM (dIske)
The older brat just had a kid, and one of the possible names had the initials: ASS.
Posted by: Orson at May 04, 2025 05:40 PM (dIske)
The older brat just had a kid, and one of the possible names had the initials: ASS.
Posted by: CharlieBrown'sDildo at May 04, 2025 06:01 PM (mWSu4)
216
OK. On the porch. 70 degrees. No wind. I've killed about 2 acres of honeysuckle this weekend...nearly as gratifying as killing Godless commies.
I think the difference in home made ice cream and store bought, is that some of that rock salt invariably snuck in the home made. It gives it some panache (with a redolence of old leather).
I think the difference in home made ice cream and store bought, is that some of that rock salt invariably snuck in the home made. It gives it some panache (with a redolence of old leather).
Posted by: MkY at May 04, 2025 06:03 PM (cPGH3)
217
120 I know some benighted souls don't like oatmeal or raisins, certainly not in a cookie.
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
Those people are not welcome around these parts.
Posted by: CharlieBrown'sDildo at May 04, 2025 05:01 PM (mWSu4)
Keeping a jar of raisins soaked in rum in your kitchen is the best way to ensure your oatmeal cookies will never be refused..
Posted by: JTB at May 04, 2025 05:00 PM (yTvNw)
Those people are not welcome around these parts.
Posted by: CharlieBrown'sDildo at May 04, 2025 05:01 PM (mWSu4)
Keeping a jar of raisins soaked in rum in your kitchen is the best way to ensure your oatmeal cookies will never be refused..
Posted by: Joe Kidd at May 04, 2025 06:04 PM (bA75n)
218
Peanut butter in ramen, never thought of that one. I have eaten ramen dry, bet it would have been improved greatly slathered with peanut butter.
Posted by: Eromero at May 04, 2025 05:45 PM (LHPAg)
Peanut noodles - peanut butter, soy sauce, a drop of sesame oil and sweet chili sauce. Add some sauteed veg like zucchini, julienne carrots, snow peas and water chestnuts, and a protein like stir fried chicken, pork or shrimp, and it's a full dinner!
Posted by: Eromero at May 04, 2025 05:45 PM (LHPAg)
Peanut noodles - peanut butter, soy sauce, a drop of sesame oil and sweet chili sauce. Add some sauteed veg like zucchini, julienne carrots, snow peas and water chestnuts, and a protein like stir fried chicken, pork or shrimp, and it's a full dinner!
Posted by: Moki at May 04, 2025 06:04 PM (wLjpr)
219
Discussing the variations of Top Ramen on the food thread is like reminiscing about your favorite zip gun on the next thread.
Posted by: Pete Bog at May 04, 2025 05:55 PM (zcIv7)
Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large.
Posted by: Pete Bog at May 04, 2025 05:55 PM (zcIv7)
Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large.
Posted by: CharlieBrown'sDildo at May 04, 2025 06:04 PM (mWSu4)
220
We're grilling hamburgers here and will have baked beans and scalloped potatoes.
Is it healthy? No, but it is a great meal.
We're grilling hamburgers here and will have baked beans and scalloped potatoes.
Is it healthy? No, but it is a great meal.
Posted by: four seasons at May 04, 2025 06:04 PM (3ek7K)
221
Asian peanut sauce is da bomb! I think I could make it...
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
Posted by: MkY at May 04, 2025 06:06 PM (cPGH3)
222
214 ... "I love oatmeal cookies! Raisins don't like me so much these days, but I love adding dried cherries to my cookies. Toss in some white chocolate chips (Ghiradelli are the best) and they make a lovely christmas cookie!"
Moki,
Sorry raisins don't sit well for you these days. I am a big fan of dried cherries. And I really like the idea of Christmas cookies for gifts.
Moki,
Sorry raisins don't sit well for you these days. I am a big fan of dried cherries. And I really like the idea of Christmas cookies for gifts.
Posted by: JTB at May 04, 2025 06:06 PM (yTvNw)
223
Peanut noodles
Posted by: Moki at May 04, 2025 06:04 PM (wLjpr)
One of my favorite easy foods to make.
I tart it up nowadays, but it really is delicious...and simple!
Posted by: Moki at May 04, 2025 06:04 PM (wLjpr)
One of my favorite easy foods to make.
I tart it up nowadays, but it really is delicious...and simple!
Posted by: CharlieBrown'sDildo at May 04, 2025 06:10 PM (mWSu4)
224
Sometimes the best thing in the world is a BLT on the beach and a cold beer.
BBQ potato chips
Grapes.
Anyone want to join me?
BBQ potato chips
Grapes.
Anyone want to join me?
Posted by: nurse ratched at May 04, 2025 06:10 PM (mT+6a)
225
>>Asian peanut sauce is da bomb! I think I could make it...
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
I had tuna with peanut satay sauce in Bermuda. That was excellent.
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
I had tuna with peanut satay sauce in Bermuda. That was excellent.
Posted by: JackStraw at May 04, 2025 06:10 PM (viF8m)
226
breed called Bresse Gauloise
See, that makes me forget ramen and start seeing a fwench gal with tight skirt and blouse smoking a cigarette.
See, that makes me forget ramen and start seeing a fwench gal with tight skirt and blouse smoking a cigarette.
Posted by: Eromero at May 04, 2025 06:11 PM (LHPAg)
227
We ate at a Red Bowl recently and I ordered the Zhang Zhang Guo (I think that's right)
Essentially a seafood and chicken one pot with udon noodles. Very spicy, but that kind of spicy that makes it difficult to stop eating.
Delicious and highly recommend.
Essentially a seafood and chicken one pot with udon noodles. Very spicy, but that kind of spicy that makes it difficult to stop eating.
Delicious and highly recommend.
Posted by: Boron Quidquid - Nose rings and tattoos show that her trauma is her personality at May 04, 2025 06:12 PM (gZdiR)
228
dried rose petals
kirsch
cassis fruit interlaced with sagebrush
sandalwood
toasty cedarwood
strawberry
cherry
plum
blackberry
taut, mineral-tinged tannins
wild herbs
cast iron notes
pastille
white pepper
rich, toasty oak infused with toffee and vanilla bean
I dunno. I mean, there's nothing wrong with toasty oak, but I prefer regular cedarwood, not toasty.
kirsch
cassis fruit interlaced with sagebrush
sandalwood
toasty cedarwood
strawberry
cherry
plum
blackberry
taut, mineral-tinged tannins
wild herbs
cast iron notes
pastille
white pepper
rich, toasty oak infused with toffee and vanilla bean
I dunno. I mean, there's nothing wrong with toasty oak, but I prefer regular cedarwood, not toasty.
Posted by: Bombadil at May 04, 2025 06:13 PM (MX0bI)
229
Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large
-
And now it's fun to make it because you can add ingredients that make it something people request.
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large
-
And now it's fun to make it because you can add ingredients that make it something people request.
Posted by: Boron Quidquid - Nose rings and tattoos show that her trauma is her personality at May 04, 2025 06:14 PM (gZdiR)
230
>>Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large
I shared a house with 4 other guys one year. One of the guys and I ate almost nothing but Kraft Mac and Cheese and popcorn. Money was scarce.
I shared a house with 4 other guys one year. One of the guys and I ate almost nothing but Kraft Mac and Cheese and popcorn. Money was scarce.
Posted by: JackStraw at May 04, 2025 06:16 PM (viF8m)
231
229 Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
This is why, as an undergrad, I always worked in a bar/restaurant. If I was there four evenings a week, that’s four meals for free and leftovers if the cooks were feeling generous.
This is why, as an undergrad, I always worked in a bar/restaurant. If I was there four evenings a week, that’s four meals for free and leftovers if the cooks were feeling generous.
Posted by: nurse ratched at May 04, 2025 06:16 PM (mT+6a)
232
Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
And now it's fun to make it because you can add ingredients that make it something people request.
Posted by: Boron Quidquid - May 04, 2025 06:14 PM (gZdiR)
Alright you guys win. Let’s talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
And now it's fun to make it because you can add ingredients that make it something people request.
Posted by: Boron Quidquid - May 04, 2025 06:14 PM (gZdiR)
Alright you guys win. Let’s talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
233
214 ... "I love oatmeal cookies! Raisins don't like me so much these days, but I love adding dried cherries to my cookies. Toss in some white chocolate chips (Ghiradelli are the best) and they make a lovely christmas cookie!"
It's almost impossible to find a plain oatmeal cookie that's hard baked(The way I like them)so I have to make my own.
It's almost impossible to find a plain oatmeal cookie that's hard baked(The way I like them)so I have to make my own.
Posted by: AshevilleRobert at May 04, 2025 06:18 PM (Hw6WF)
234
I use the flavor packet with Ramen, but drain all the "broth" off the noodles before serving.
My standard Ramen dish uses the flavor packet, canned mushrooms, chopped roast beef, dry minced garlic, dry minced onions, and stir in a couple of eggs just before the noodles are done cooking. Drain and serve.
My standard Ramen dish uses the flavor packet, canned mushrooms, chopped roast beef, dry minced garlic, dry minced onions, and stir in a couple of eggs just before the noodles are done cooking. Drain and serve.
Posted by: Idaho Spudboy at May 04, 2025 06:19 PM (ForbO)
235
229 Most of us were poor at some stage in our lives, so...maybe it's a reminder of what we have now!
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large
-
And now it's fun to make it because you can add ingredients that make it something people request.
Posted by: Boron Quidquid - Nose rings and tattoos show that her trauma is her personality at May 04, 2025 06:14 PM (gZdiR)
Beans, greens, and square saltines.
Mine was Ramen with ground pork, baby bok choi, and some tofu if I was living large
-
And now it's fun to make it because you can add ingredients that make it something people request.
Posted by: Boron Quidquid - Nose rings and tattoos show that her trauma is her personality at May 04, 2025 06:14 PM (gZdiR)
Beans, greens, and square saltines.
Posted by: Eromero at May 04, 2025 06:20 PM (LHPAg)
236
206 "Ramen by itself is not very tasty, it's what you chop up in it that makes good. That, and throwing the 'flavor' packet in the trash.
Posted by: Eromero"
Go to Hmart...buy the fresh ramen noodles when they are on sale ($2/lb is my buy price). Make a ramen bowl higher quality than restaurants. Cry when you realize they rarely put the fresh ramen on sale, and when they do, it only lasts about 5-7 days in the fridge before it goes bad.
Thank me, and curse me, later...
Posted by: Eromero"
Go to Hmart...buy the fresh ramen noodles when they are on sale ($2/lb is my buy price). Make a ramen bowl higher quality than restaurants. Cry when you realize they rarely put the fresh ramen on sale, and when they do, it only lasts about 5-7 days in the fridge before it goes bad.
Thank me, and curse me, later...
Posted by: Nova Local at May 04, 2025 06:21 PM (tOcjL)
237
Had a late breakfast at Cracker Barrel today. Not real hungry, so steak is out. Suboptimal smoking weather, too. Methinks a couple fingers of Buffalo Trace with a splash of Vanilla Coke is in order..
Posted by: Joe Kidd at May 04, 2025 06:21 PM (bA75n)
238
"...canned mushrooms, ...
Posted by: Idaho Spudboy at May 04, 2025 06:19 PM (ForbO) "
Hope you're checking where those mushrooms are from.
Posted by: Idaho Spudboy at May 04, 2025 06:19 PM (ForbO) "
Hope you're checking where those mushrooms are from.
Posted by: AshevilleRobert at May 04, 2025 06:21 PM (Hw6WF)
239
We're grilling hamburgers here and will have baked beans and scalloped potatoes.
Is it healthy? No, but it is a great meal.
Posted by: four seasons
What's unhealthy about it? Sounds great.
We're grilling hamburgers here and will have baked beans and scalloped potatoes.
Is it healthy? No, but it is a great meal.
Posted by: four seasons
What's unhealthy about it? Sounds great.
Posted by: Bertram Cabot, Jr. at May 04, 2025 06:22 PM (63Dwl)
240
Sure, nurse... but what kind of beer?
(as though I've become persnickety).
(as though I've become persnickety).
Posted by: MkY at May 04, 2025 06:22 PM (cPGH3)
241
221 Asian peanut sauce is da bomb! I think I could make it...
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
Posted by: MkY at May 04, 2025 06:06 PM (cPGH3)
Nah, most of them are unreadable to me - thank the One above that HMart has decided to put English stickers of the ingredients on top of ALMOST all their products (when you find one they don't...yeah, I have to put it back)...
But why? Most Asian concoctions aren't loaded up with unreadable ingredients.
Posted by: MkY at May 04, 2025 06:06 PM (cPGH3)
Nah, most of them are unreadable to me - thank the One above that HMart has decided to put English stickers of the ingredients on top of ALMOST all their products (when you find one they don't...yeah, I have to put it back)...
Posted by: Nova Local at May 04, 2025 06:24 PM (tOcjL)
242
224 Sometimes the best thing in the world is a BLT on the beach and a cold beer.
BBQ potato chips
Grapes.
Anyone want to join me?
Posted by: nurse ratched at May 04, 2025 06:10 PM (mT+6a)
Swap the beer for water and I'm there...
BBQ potato chips
Grapes.
Anyone want to join me?
Posted by: nurse ratched at May 04, 2025 06:10 PM (mT+6a)
Swap the beer for water and I'm there...
Posted by: Nova Local at May 04, 2025 06:25 PM (tOcjL)
243
Hope you're checking where those mushrooms are from.
Posted by: AshevilleRobert at May 04, 2025 06:21 PM (Hw6WF)
They come from Costco. I already threw out my "Product of China" dried garlic. There is only so much food paranoia I can take at a time.
Posted by: AshevilleRobert at May 04, 2025 06:21 PM (Hw6WF)
They come from Costco. I already threw out my "Product of China" dried garlic. There is only so much food paranoia I can take at a time.
Posted by: Idaho Spudboy at May 04, 2025 06:26 PM (ForbO)
244
Nah, most of them are unreadable to me - thank the One above that HMart has decided to put English stickers of the ingredients on top of ALMOST all their products (when you find one they don't...yeah, I have to put it back)...
Posted by: Nova Local at May 04, 2025 06:24 PM (tOcjL)
Shop smart. Shop S-Mart.
Too early?
Posted by: Nova Local at May 04, 2025 06:24 PM (tOcjL)
Shop smart. Shop S-Mart.
Too early?
Posted by: Eromero at May 04, 2025 06:27 PM (LHPAg)
245
Checking out the Bell & Evans website, I found this nugget:
https://shorturl.at/ZF68j
"Traditional chilling methods require chlorinated water, which is absorbed by the chicken and dilutes its natural juices."
What they're avoiding is WHY the water needs to be chlorinated, which you can find out if you want, but remember kids, it's USDA / FDA approved!!!
https://shorturl.at/ZF68j
"Traditional chilling methods require chlorinated water, which is absorbed by the chicken and dilutes its natural juices."
What they're avoiding is WHY the water needs to be chlorinated, which you can find out if you want, but remember kids, it's USDA / FDA approved!!!
Posted by: Helena Handbasket at May 04, 2025 06:27 PM (Vqx30)
246
During the winter here we buy vine ripened tomatoes.
Today I read that there is a recall on those tomatoes because they have samollena. However you spell it.
Tonight it is burgers with out tomatoes, wahhhhhhhhhhh.
During the winter here we buy vine ripened tomatoes.
Today I read that there is a recall on those tomatoes because they have samollena. However you spell it.
Tonight it is burgers with out tomatoes, wahhhhhhhhhhh.
Posted by: four seasons at May 04, 2025 06:28 PM (3ek7K)
247
Greetings! I needed some ginger root (a single root) for a garnish but my grocer only had a whole basket of it for 6 bucks.
So now I'm looking for suggestions for the abundant remainder.
I've already made a very strong tea (good with 1 tsp of turmeric and a couple drops of lemon).
I don't know how to pickle it.
So now I'm looking for suggestions for the abundant remainder.
I've already made a very strong tea (good with 1 tsp of turmeric and a couple drops of lemon).
I don't know how to pickle it.
Posted by: gourmand du jour at May 04, 2025 06:28 PM (c6hLR)
248
Just can't do the tofu thing in any way, shape or form.
Posted by: Notorious BFD at May 04, 2025 06:29 PM (mH6SG)
249
240 Sure, nurse... but what kind of beer?
(as though I've become persnickety).
Posted by: MkY
Sierra Nevada Pale.
(as though I've become persnickety).
Posted by: MkY
Sierra Nevada Pale.
Posted by: nurse ratched at May 04, 2025 06:30 PM (mT+6a)
250
Alright you guys win. Let’s talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Polliwog the 'Ette at May 04, 2025 06:30 PM (lFFaq)
251
There is only so much food paranoia I can take at a time.
Posted by: Idaho Spudboy
No shit. I'm getting that way, too.
Wash your damned veggies before you eat them. Assume the lowest dregs picked them.
We let grandkids pick veggies, but we assume they also are not the cleanest creatures on the planet, FFS.
Aside... sister calls me. I've been offered Chicken of the wood mushrooms. Do you want them?
Are they fresh?
Well, they have worms in them.
That ain't exactly fresh. Decline them, but save their number.
Posted by: Idaho Spudboy
No shit. I'm getting that way, too.
Wash your damned veggies before you eat them. Assume the lowest dregs picked them.
We let grandkids pick veggies, but we assume they also are not the cleanest creatures on the planet, FFS.
Aside... sister calls me. I've been offered Chicken of the wood mushrooms. Do you want them?
Are they fresh?
Well, they have worms in them.
That ain't exactly fresh. Decline them, but save their number.
Posted by: MkY at May 04, 2025 06:31 PM (cPGH3)
252
250 Alright you guys win. Let’s talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Polliwog the 'Ette at May 04, 2025 06:30 PM (lFFaq)
Vegemite.
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Polliwog the 'Ette at May 04, 2025 06:30 PM (lFFaq)
Vegemite.
Posted by: Eromero at May 04, 2025 06:32 PM (LHPAg)
253
What’s your favorite picnic food?
Posted by: nurse ratched at May 04, 2025 06:34 PM (mT+6a)
254
I found my perfect bread for a burger. Garlic rosemary focaccio. Holds together with out being to thick or doughy.
Posted by: Ben Had at May 04, 2025 06:34 PM (xQ7b2)
Posted by: RedMindBlueState at May 04, 2025 06:34 PM (Wnv9h)
256
247 Greetings! I needed some ginger root (a single root) for a garnish but my grocer only had a whole basket of it for 6 bucks.
So now I'm looking for suggestions for the abundant remainder.
I've already made a very strong tea (good with 1 tsp of turmeric and a couple drops of lemon).
I don't know how to pickle it.
Posted by: gourmand du jour at May 04, 2025 06:28 PM (c6hLR)
I love ginger...
You can use fresh ginger almost anywhere you'd use dried...
Two spice combos I love with ginger - cinnamon and ginger is going sweet...ginger and garlic if going savory.
It's really up to your taste tolerance...a vegetable stir fry with or without chicken or tofu would be a great vehicle for a lot of grated ginger...
Conversely, a ginger cookie, maybe even an oatmeal one since they are here, would be a great avenue for a sweet. Or a homemade ginger apple sauce if you're not a baker...
Neither takes much work - they just take a microplane and a "to taste" experimenting.
So now I'm looking for suggestions for the abundant remainder.
I've already made a very strong tea (good with 1 tsp of turmeric and a couple drops of lemon).
I don't know how to pickle it.
Posted by: gourmand du jour at May 04, 2025 06:28 PM (c6hLR)
I love ginger...
You can use fresh ginger almost anywhere you'd use dried...
Two spice combos I love with ginger - cinnamon and ginger is going sweet...ginger and garlic if going savory.
It's really up to your taste tolerance...a vegetable stir fry with or without chicken or tofu would be a great vehicle for a lot of grated ginger...
Conversely, a ginger cookie, maybe even an oatmeal one since they are here, would be a great avenue for a sweet. Or a homemade ginger apple sauce if you're not a baker...
Neither takes much work - they just take a microplane and a "to taste" experimenting.
Posted by: Nova Local at May 04, 2025 06:34 PM (tOcjL)
257
Garlic rosemary focaccio. Holds together with out being to thick or doughy.
Posted by: Ben Had at May 04, 2025 06:34 PM
Om, nom, nom!
Posted by: Ben Had at May 04, 2025 06:34 PM
Om, nom, nom!
Posted by: RedMindBlueState at May 04, 2025 06:35 PM (Wnv9h)
258
gourmand du jour
We've discovered ginger paste. Oh, Lawdie. It keeps in the fridge, and tastes like fresh ground root.
Sounds good, Nurse. I'll be right up... soons as I get my real ID and the itch to fly again.
I need to get to Bellingham to see my grandson, and I just can't get up the motivation.
I also want to go to the Makah Nation again to fish for salmon.
We've discovered ginger paste. Oh, Lawdie. It keeps in the fridge, and tastes like fresh ground root.
Sounds good, Nurse. I'll be right up... soons as I get my real ID and the itch to fly again.
I need to get to Bellingham to see my grandson, and I just can't get up the motivation.
I also want to go to the Makah Nation again to fish for salmon.
Posted by: MkY at May 04, 2025 06:36 PM (cPGH3)
Posted by: CharlieBrown'sDildo at May 04, 2025 06:36 PM (mWSu4)
260
Tonight is homemade chicken siu mai.
Posted by: San Franpsycho at May 04, 2025 06:36 PM (RIvkX)
261
250 Alright you guys win. Let’s talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Polliwog the 'Ette at May 04, 2025 06:30 PM (lFFaq)
French bread, drizzle of olive oil, sprinkle of pure sea salt...simplicity at its finest...
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
Add a sprinkle of herb salt on top of the butter and it very nearly is.
Posted by: Polliwog the 'Ette at May 04, 2025 06:30 PM (lFFaq)
French bread, drizzle of olive oil, sprinkle of pure sea salt...simplicity at its finest...
Posted by: Nova Local at May 04, 2025 06:36 PM (tOcjL)
262
I ordered the Beef Welllington at Caesar's Hotel in Tijuana once. I ordered it medium rare and it came out more like median well. Oh well. The Caesar's salad was great.
Posted by: no one of any consequence at May 04, 2025 06:36 PM (ZmEVT)
263
Most buns don't hold together.
I am of the opinion that since the Chink flu lockdowns food manufacturers have cheapened everything.
Most foods don't taste like the used to.
Most buns don't hold together.
I am of the opinion that since the Chink flu lockdowns food manufacturers have cheapened everything.
Most foods don't taste like the used to.
Posted by: four seasons at May 04, 2025 06:37 PM (3ek7K)
264
What’s your favorite picnic food?
Posted by: nurse ratched at May 04, 2025 06:34 PM (mT+6a)
Potato Salad, but only if I'm the one who brought it. I have a cooler and lots of ice, and I'm not afraid to use it.
Posted by: nurse ratched at May 04, 2025 06:34 PM (mT+6a)
Potato Salad, but only if I'm the one who brought it. I have a cooler and lots of ice, and I'm not afraid to use it.
Posted by: Idaho Spudboy at May 04, 2025 06:37 PM (ForbO)
265
Aside... sister calls me. I've been offered Chicken of the wood mushrooms. Do you want them?
Are they fresh?
Well, they have worms in them.
That ain't exactly fresh. Decline them, but save their number.
Posted by: MkY at May 04, 2025 06:31 PM (cPGH3)
Yeah, I draw the line at accepting live squirming bugs in my produce...
Aside... sister calls me. I've been offered Chicken of the wood mushrooms. Do you want them?
Are they fresh?
Well, they have worms in them.
That ain't exactly fresh. Decline them, but save their number.
Posted by: MkY at May 04, 2025 06:31 PM (cPGH3)
Yeah, I draw the line at accepting live squirming bugs in my produce...
Posted by: Nova Local at May 04, 2025 06:37 PM (tOcjL)
Posted by: BioGPortnoy at May 04, 2025 06:37 PM (+a3eO)
267
I was going to smoke ribs today, but the parish picnic took precedence. Gongratulate me. I won the 50/50 for $303.
Posted by: no one of any consequence at May 04, 2025 06:38 PM (ZmEVT)
268
Fresh ginger can be frozen whole. Use frozen or thawed.
Posted by: Mrs JTB at May 04, 2025 06:39 PM (yTvNw)
269
>>> 232
==
Alright you guys win. Let's talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
How about a "tasty" experience? I have homemade jam...
==
Alright you guys win. Let's talk next about how a simple bit of butter and jam will make toast an orgasmic experience!
Posted by: Pete Bog at May 04, 2025 06:18 PM (zcIv7)
How about a "tasty" experience? I have homemade jam...
Posted by: Helena Handbasket at May 04, 2025 06:39 PM (Vqx30)
270
264 What’s your favorite picnic food?
Posted by: nurse ratched at May 04, 2025 06:34 PM (mT+6a)
Potato Salad, but only if I'm the one who brought it. I have a cooler and lots of ice, and I'm not afraid to use it.
Posted by: Idaho Spudboy at May 04, 2025 06:37 PM (ForbO)
A loaf of nice bread...
Posted by: nurse ratched at May 04, 2025 06:34 PM (mT+6a)
Potato Salad, but only if I'm the one who brought it. I have a cooler and lots of ice, and I'm not afraid to use it.
Posted by: Idaho Spudboy at May 04, 2025 06:37 PM (ForbO)
A loaf of nice bread...
Posted by: Nova Local at May 04, 2025 06:39 PM (tOcjL)
271
Posted by: gourmand du jour at May 04, 2025 06:28 PM (c6hLR)
I make a "tea" of sliced lemon and fresh ginger that I pour boiling water over. I make it in a 64 ounce insulated carafe so it steeps and stays hot for the whole day.
I have also made syrup from it with rock sugar and ginger layered in a jar until the sugar melts. Then I strain out the ginger and dry it for ginger candies.
I *should* make vinegar with it next time I have a bunch. I pickle it with other spices and fruit, which isn't helpful for you.
You could let some of it sprout and plant it.
I make a "tea" of sliced lemon and fresh ginger that I pour boiling water over. I make it in a 64 ounce insulated carafe so it steeps and stays hot for the whole day.
I have also made syrup from it with rock sugar and ginger layered in a jar until the sugar melts. Then I strain out the ginger and dry it for ginger candies.
I *should* make vinegar with it next time I have a bunch. I pickle it with other spices and fruit, which isn't helpful for you.
You could let some of it sprout and plant it.
Posted by: Polliwog the 'Ette at May 04, 2025 06:40 PM (lFFaq)
272
Yeah, I draw the line at accepting live squirming bugs in my produce...
Posted by: Nova Local
Heh!
I always soak wild shrooms in saltwater, just cause some bugs are quick, but...nah.
Would you refuse morels that were a bit buggy?
Not sure I would.
Posted by: Nova Local
Heh!
I always soak wild shrooms in saltwater, just cause some bugs are quick, but...nah.
Would you refuse morels that were a bit buggy?
Not sure I would.
Posted by: MkY at May 04, 2025 06:40 PM (cPGH3)
273
The pork is in the pot. I say again, the pork is in the pot.
Posted by: Idaho Spudboy at May 04, 2025 06:40 PM (ForbO)
274
267 I was going to smoke ribs today, but the parish picnic took precedence. Gongratulate me. I won the 50/50 for $303.
Posted by: no one of any consequence at May 04, 2025 06:38 PM (ZmEVT)
Nice - congrats!
Posted by: no one of any consequence at May 04, 2025 06:38 PM (ZmEVT)
Nice - congrats!
Posted by: Nova Local at May 04, 2025 06:40 PM (tOcjL)
275
Posted by: gourmand du jour at May 04, 2025 06:28 PM (c6hLR)
You can keep peeled ginger in sherry for a few months in the fridge. Unpeeled ginger can be frozen. Never tried it, but I'm told that it's easier to peel after thawing.
Chicken thighs marinated in soy sauce and fresh ginger should be on your menu sometime this week, btw...
You can keep peeled ginger in sherry for a few months in the fridge. Unpeeled ginger can be frozen. Never tried it, but I'm told that it's easier to peel after thawing.
Chicken thighs marinated in soy sauce and fresh ginger should be on your menu sometime this week, btw...
Posted by: Joe Kidd at May 04, 2025 06:41 PM (bA75n)
Posted by: nurse ratched at May 04, 2025 06:41 PM (mT+6a)
Posted by: Notorious BFD at May 04, 2025 06:41 PM (mH6SG)
278
Fresh ginger can be frozen whole. Use frozen or thawed.
Posted by: Mrs JTB
I didn't know that.
Thanks.
The paste is pretty good, though.
Posted by: Mrs JTB
I didn't know that.
Thanks.
The paste is pretty good, though.
Posted by: MkY at May 04, 2025 06:41 PM (cPGH3)
279
I like that most of the words we use for food derive from French when they ran England.
Everything except fish since the French word for fish sounds like poison.
Everything except fish since the French word for fish sounds like poison.
Posted by: Sebastian Melmoth at May 04, 2025 06:41 PM (VofaG)
280
Another place for fresh ginger - salad dressing.
Today, I bought a bottled salad dressing with was pretty much pureed carrot, pureed fresh ginger, apple cider vinegar, olive oil, water, and salt (this was the live forever one)...it was weirdly good...
And it reminded me - salt, olive oil, and fresh ginger on carrots that you roast is also great - add a sprinkle of honey in the last 5 minutes...probably also could work even better as a quick saute if you like your carrots on the crunchier side...
Today, I bought a bottled salad dressing with was pretty much pureed carrot, pureed fresh ginger, apple cider vinegar, olive oil, water, and salt (this was the live forever one)...it was weirdly good...
And it reminded me - salt, olive oil, and fresh ginger on carrots that you roast is also great - add a sprinkle of honey in the last 5 minutes...probably also could work even better as a quick saute if you like your carrots on the crunchier side...
Posted by: Nova Local at May 04, 2025 06:42 PM (tOcjL)
281
267 I was going to smoke ribs today, but the parish picnic took precedence. Gongratulate me. I won the 50/50 for $303.
Posted by: no one of any consequence at May 04, 2025 06:38 PM (ZmEVT)
My eyes read that as 'I won the 50/50 for a 30-30.'
Too early?
Posted by: no one of any consequence at May 04, 2025 06:38 PM (ZmEVT)
My eyes read that as 'I won the 50/50 for a 30-30.'
Too early?
Posted by: Eromero at May 04, 2025 06:43 PM (LHPAg)
282
Oh, good, thanks for the suggestions.
I was wondering about the freezing...
Cookies are always a good thing.
Some roots are really potent, others are average.
But I love the ginger tea quite a bit.
I was wondering about the freezing...
Cookies are always a good thing.
Some roots are really potent, others are average.
But I love the ginger tea quite a bit.
Posted by: gourmand du jour at May 04, 2025 06:43 PM (c6hLR)
283
Fresh ginger can be frozen whole. Use frozen or thawed.
Posted by: Mrs JTB at May 04, 2025 06:39 PM (yTvNw)
That's helpful to know.
Posted by: Mrs JTB at May 04, 2025 06:39 PM (yTvNw)
That's helpful to know.
Posted by: Polliwog the 'Ette at May 04, 2025 06:43 PM (lFFaq)
284
And ginger in a homemade carrot cake...how could I forget that one. In fact, do every add in fresh...you'll be really happy with the result (leave out any that don't work that way)...
Posted by: Nova Local at May 04, 2025 06:43 PM (tOcjL)
285
Potato salad is a must for picnics.
Potato salad is a must for picnics.
Posted by: four seasons at May 04, 2025 06:43 PM (3ek7K)
286
272 Yeah, I draw the line at accepting live squirming bugs in my produce...
Posted by: Nova Local
Heh!
I always soak wild shrooms in saltwater, just cause some bugs are quick, but...nah.
Would you refuse morels that were a bit buggy?
Not sure I would.
Posted by: MkY at May 04, 2025 06:40 PM (cPGH3)
Define "a bit" - my farm box has had an ant or two or a fruit fly or two...but if I lifted the lid and they were crawling all over, the box would leave the house...
Posted by: Nova Local
Heh!
I always soak wild shrooms in saltwater, just cause some bugs are quick, but...nah.
Would you refuse morels that were a bit buggy?
Not sure I would.
Posted by: MkY at May 04, 2025 06:40 PM (cPGH3)
Define "a bit" - my farm box has had an ant or two or a fruit fly or two...but if I lifted the lid and they were crawling all over, the box would leave the house...
Posted by: Nova Local at May 04, 2025 06:45 PM (tOcjL)
Posted by: four seasons at May 04, 2025 06:46 PM (3ek7K)
288
But it looks like fun, and is exactly the sort of wonderful, simple, delicious Southern cooking that makes the American South my favorite place for food.
Anyone live in Asheville? Anyone ever been to this place? Inquiring minds want to know whether it is hype or the real thing!
------
1) Being from the South, I kind of hate it when people try to church up Southern Food to be "fine dining" and then give a nod to the fact that it's poor people food buy serving it on a cafeteria tray, a 2x6, a plank from a local lumber mill, or something other than a plate.
2) That could be the best catfish on the planet and it still wouldn't be worth going to Asheville for it. Miserable fetid hole full of smelly hippies, leftists, and assholes, but I repeat myself. Avoid Asheville at all costs. The rest of Western NC is beautiful and full of actual Americans. Go there instead and drive around until you find a church doing a benefit catfish fry, eat with them.
Anyone live in Asheville? Anyone ever been to this place? Inquiring minds want to know whether it is hype or the real thing!
------
1) Being from the South, I kind of hate it when people try to church up Southern Food to be "fine dining" and then give a nod to the fact that it's poor people food buy serving it on a cafeteria tray, a 2x6, a plank from a local lumber mill, or something other than a plate.
2) That could be the best catfish on the planet and it still wouldn't be worth going to Asheville for it. Miserable fetid hole full of smelly hippies, leftists, and assholes, but I repeat myself. Avoid Asheville at all costs. The rest of Western NC is beautiful and full of actual Americans. Go there instead and drive around until you find a church doing a benefit catfish fry, eat with them.
Posted by: ballistic at May 04, 2025 06:46 PM (hwNru)
289
Cuban pork shoulder tonight. May have made it a little too spicy. Will serve on Polenta with fresh Slaw. Fruit Salad.
Is that Picnic food?
Is that Picnic food?
Posted by: Pete Bog at May 04, 2025 06:47 PM (zcIv7)
290
One of my Jewish patients makes amazing soft ginger cookies with candied ginger.
I don’t share.
Posted by: nurse ratched at May 04, 2025 06:41 PM
Mmmm. The RMBS Mom loves candied ginger.
I don’t share.
Posted by: nurse ratched at May 04, 2025 06:41 PM
Mmmm. The RMBS Mom loves candied ginger.
Posted by: RedMindBlueState at May 04, 2025 06:48 PM (Wnv9h)
291
In fact, do every add in fresh...you'll be really happy with the result (leave out any that don't work that way)...
Posted by: Nova Local at May 04, 2025 06:43 PM (tOcjL)
Agreed. In fact, my "secret" ingredient for all sweet dishes is ginger.
My secret ingredient for all savory dishes is powdered mustard seed.
Posted by: Nova Local at May 04, 2025 06:43 PM (tOcjL)
Agreed. In fact, my "secret" ingredient for all sweet dishes is ginger.
My secret ingredient for all savory dishes is powdered mustard seed.
Posted by: Polliwog the 'Ette at May 04, 2025 06:48 PM (lFFaq)
292
Baked beans mixed with the potato salad . Also mix in the crust if you have fried chicken.
Posted by: Sebastian Melmoth at May 04, 2025 06:48 PM (VofaG)
293
Burritos were hot, salsa was hot and usually get mild.
Can be scotch time soon
Can be scotch time soon
Posted by: Skip at May 04, 2025 06:48 PM (ypFCm)
294
289 Cuban pork shoulder tonight. May have made it a little too spicy. Will serve on Polenta with fresh Slaw. Fruit Salad.
Is that Picnic food?
Posted by: Pete Bog
If you can enjoy it outside!!
Is that Picnic food?
Posted by: Pete Bog
If you can enjoy it outside!!
Posted by: nurse ratched at May 04, 2025 06:49 PM (mT+6a)
Posted by: Chicken Fucker at May 04, 2025 06:49 PM (Xv+t7)
296
Pete Bog, I 'm curious about why you chose polenta?
Posted by: Ben Had at May 04, 2025 06:49 PM (xQ7b2)
297
Cuban pork shoulder tonight. May have made it a little too spicy. Will serve on Polenta with fresh Slaw. Fruit Salad.
Is that Picnic food?
Posted by: Pete Bog at May 04, 2025 06:47 PM (zcIv7)
If it's not it should be.
Is that Picnic food?
Posted by: Pete Bog at May 04, 2025 06:47 PM (zcIv7)
If it's not it should be.
Posted by: Polliwog the 'Ette at May 04, 2025 06:49 PM (lFFaq)
298
Eating outside is pretty darn great. I don’t care what you’re eating.
Posted by: nurse ratched at May 04, 2025 06:49 PM (mT+6a)
299
Deviled eggs are the best picnic food. Followed by authentic mac salad, kettle chips, potato salad, and slaw.
Posted by: Disinterested FDA Director at May 04, 2025 06:49 PM (l3YAf)
300
Nova Local
I have more tolerance than my wife. If she sees a bug bite in produce, she won't pick it or bring it in the house.
I'm more inclined to knock the bugger off and eat what they didn't.
No bugs for me, but I'll share.
I have more tolerance than my wife. If she sees a bug bite in produce, she won't pick it or bring it in the house.
I'm more inclined to knock the bugger off and eat what they didn't.
No bugs for me, but I'll share.
Posted by: MkY at May 04, 2025 06:50 PM (cPGH3)
301
If the weather cooperates we will. Early May in Wyoming is …………unpredictable. Even thirty minutes from now
Posted by: Pete Bog at May 04, 2025 06:50 PM (zcIv7)
Posted by: four seasons at May 04, 2025 06:51 PM (3ek7K)
303
Ben Had,
I’m embracing my poor roots as per the thread. And this is really juicy and I thought the spicy sauce and grits would go well together.
I’m embracing my poor roots as per the thread. And this is really juicy and I thought the spicy sauce and grits would go well together.
Posted by: Pete Bog at May 04, 2025 06:52 PM (zcIv7)
304
Antarctic Fried Penguin would be a terrible name for a restaurant but may be ok for a movie.
Posted by: Penguin Facts at May 04, 2025 06:53 PM (vFG9F)
305
Baked beans mixed with the potato salad . Also mix in the crust if you have fried chicken.
Posted by: Sebastian Melmoth
You, sir, are obviously a man of discernment and above average taste.
When eating BBQ, it is known that the hot BBQ beans and the cold potato salad should share a common side of plate.
In the morning, after cooling off, they should still share that same fork.
Some things just go together.
Posted by: Sebastian Melmoth
You, sir, are obviously a man of discernment and above average taste.
When eating BBQ, it is known that the hot BBQ beans and the cold potato salad should share a common side of plate.
In the morning, after cooling off, they should still share that same fork.
Some things just go together.
Posted by: MkY at May 04, 2025 06:54 PM (cPGH3)
306
283 Fresh ginger can be frozen whole. Use frozen or thawed.
Posted by: Mrs JTB at May 04, 2025 06:39 PM (yTvNw)
That's helpful to know.
I break them up into pieces about what I'll need for a recipe (about 2 inches), vacuum seal and freeze them.
I usually grate them while still frozen. They get a little too soft after thawing to grate.
Posted by: Mrs JTB at May 04, 2025 06:39 PM (yTvNw)
That's helpful to know.
I break them up into pieces about what I'll need for a recipe (about 2 inches), vacuum seal and freeze them.
I usually grate them while still frozen. They get a little too soft after thawing to grate.
Posted by: jix at May 04, 2025 06:54 PM (Leoj5)
307
How about a ptouch of ptomaine?
Posted by: no one of any consequence at May 04, 2025 06:59 PM (ZmEVT)
308
Time for an Old Fashioned!
Thanks for commenting and reading and not being too mean to those poor benighted souls who shake their Manhattans!
Thanks for commenting and reading and not being too mean to those poor benighted souls who shake their Manhattans!
Posted by: CharlieBrown'sDildo at May 04, 2025 07:00 PM (mWSu4)
309
I’m embracing my poor roots as per the thread. And this is really juicy and I thought the spicy sauce and grits would go well together.
Posted by: Pete Bog
Grits and spicy go together. I've changed my birthday meal from ribeye to Cajun shrimp over grits.
Grits remain volcanic for quite a while. More so than about any other thing I can think of.
Now I'm hungry.
We also like fresh asparagus and shrimp. Gots another batch of asparagus prolly tomorrow. I'm salivating thinking of it. Note to self... thaw shrimp when getting home tomorrow.
Posted by: Pete Bog
Grits and spicy go together. I've changed my birthday meal from ribeye to Cajun shrimp over grits.
Grits remain volcanic for quite a while. More so than about any other thing I can think of.
Now I'm hungry.
We also like fresh asparagus and shrimp. Gots another batch of asparagus prolly tomorrow. I'm salivating thinking of it. Note to self... thaw shrimp when getting home tomorrow.
Posted by: MkY at May 04, 2025 07:01 PM (cPGH3)
310
Nood.
Posted by: Idaho Spudboy at May 04, 2025 07:01 PM (ForbO)
311
Last week's GLP-1 headlines included Novo Nordisk partnering with telehealth platforms Hims & Hers, LifeMD, and Ro to offer its weight-loss drug Wegovy directly to consumers at substantial discounts,
Posted by: Braenyard - some Absent Friends are more equal than others _ at May 04, 2025 07:29 PM (/X/7F)
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