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aceofspadeshq at gee mail.com CBD: cbd at cutjibnewsletter.com Buck: buck.throckmorton at protonmail.com joe mannix: mannix2024 at proton.me MisHum: petmorons at gee mail.com J.J. Sefton: sefton at cutjibnewsletter.com | Food Thread: Dijon Mustard...It's Hot?![]() I don't particularly care about the use of High Fructose Corn Syrup (HFCS) in foods. I don't drink sweetened (or any) sodas, and I am an infrequent consumer of sweets. Sure, HFCS is also found in a bunch of other foods, but I don't believe the horror stories about its danger, so I am ambivalent. What I do care about is the government distorting markets with its intrusion. Any markets...including those for food. And the federal government has been torturing the sugar markets and the corn markets for years, with subsidies and tariffs and quotas on foreign sugar, and on and on. I am amused that President Trump has used his Bully Pulpit to agitate for Coca Cola to switch to sugar from HFCS, although there might be more pressing issues to address. But a better use of his time might be to decrease government intervention in our food markets, so we can reap the benefits of market-driven rather than law-driven pricing! "Helena Handbasket!" These are her "American Bresse" chickens. That's the breed in France that is famous, and famously expensive. She tells me that there isn't much of a taste difference in their eggs compared to her other chickens, but they haven't hit the pot yet. Hopefully she will keep us posted. ![]() ![]() Apparently BBQ is a subject that elicits some emotional responses. This is in response to my complaining about mediocre smoked chicken. Many moons ago, as a young drunken lout, I experienced THE BEST SMOKED CHICKEN EVAH! The Okeechobee, Florida redneck who made it became a dear friend until he passed. He taught me his secret, which I'll share with you... Using an R2D2 type smoker (with water pan) use CHUNK hard wood (unsoaked). It's OK to use a small amount of charcoal to get the hard wood started. Use as little lighter fluid as possible, as the smoke will taste like it. Once started, fill up the wood pan. The key here is the WATER PAN and, trust me, follow these tips to the letter!!! 1. Prepare the water pan by preparing 2 (two) wrappers of extra extra heavy duty tin foil. I take 2 separate sheets and fold the top side together (water tight) and wrap it North to South. I make another wrapper (same way) east to west. The goal being that NONE of the liquid going into the pan touches the pan itself!!! 2. Now add the "Fluid" to the pan. Instead of water, add most of a 2 liter of coke or Dr. Pepper (I prefer Dr. Pepper). The heat of the fire will BAKE the syrup of either coke or DR.P. to the water pan - ITS A BITCH to get off, hence the tin foil). Throw in some sliced apples, some oranges, some garlic and onions to taste. Or anything else you think might enhance the taste. 3. Now add the chicken (or ribs) to the smoking racks. Leave enough room for the smoke to pass between pieces and racks. Use a wifi thermometer to tell you the internal temp. on the chicken and the interior of the smoker. Add wood as necessary until done. Using coke or drp in the pan steams the syrups onto the meat, slowly, and it effectively marinates the meat with that unique tang. Personally, after years of smoking meats like this, I like to dry rub the chicken or ribs before cooking, but you don't have to. I like to use dark meat chicken pieces, Personally. I have also smoked dry rubbed chicken with a beer can (meaning upright) in the cavity. Trust me, TRY THIS! All the best, BILDO or Fla Bill Anyone ever try this technique? And one more! Commenter "Stacy0311" really likes BBQ! ![]() ![]() Regarding last weeks discussion about pellet smokers, I don't think this would fit on a pellet smoker! Cooking for my HS class reunion a couple of years ago. 4 briskets, 2 pork butts, 1 ham, assorted ribs, sweet potatoes, jalapenos and pork meatballs for snacking. That was a long day Luckily I have 6 pecan trees in my yard that always seem to need to be trimmed, so I have an ample supply of wood. Pecan is great wood for smoking. I like apple as well, and hickory is a good option. One I haven't had much success with is oak, but you Texans swear by it, and I have had some damned fine BBQ in Texas, so you must be onto something. One of the celebrity chefs whose cooking I actually respect is Anne Burrell. Most of the others are clowns, whose food is simply minor variations on typical stuff. Nothing interesting, and certainly nothing to challenge the serious home cook. But she was a real chef, and her recipes were always worth it. Here are two that I have made and were quite pleased with! Focaccia and Ricotta will absolutely go together, so if you make one, why not go all the way and make both! 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
Slackers
Posted by: Skip at July 27, 2025 04:02 PM (+qU29) 2
Fuck France.
Posted by: pawn at July 27, 2025 04:03 PM (QB+5g) 3
meatballs on the grill? ain't never seen that before
Posted by: Otto Pen at July 27, 2025 04:03 PM (sJHOI) 4
Yetis are not good at board sports.
Posted by: Eromero at July 27, 2025 04:04 PM (jgmnb) 5
I'm trying for the first time to make the fabled Beef Rendang today.
Posted by: Otto Pen at July 27, 2025 04:04 PM (sJHOI) 6
How about stop using food for fuel?
Posted by: Skip at July 27, 2025 04:06 PM (+qU29) 7
I made some good crockpot short rib ragu sauce yesterday. I'll heat some up and have it over mafaldine pasta.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 04:08 PM (3L6ac) 8
But the stuff in France is far, far hotter than the American version! Wow! Amazing stuff, delicious, but sinus-clearing hot! _________ The French do everything better. Just ask one. Actually, they'll tell you. Posted by: Hadrian the Seventh at July 27, 2025 04:08 PM (HZi96) Posted by: Hadrian the Seventh at July 27, 2025 04:09 PM (HZi96) 10
Spaghetti for the grandkids tonight. I did pick up a yummy smelling strawberry cake at Trader Joe's yesterday though.
Posted by: Tuna at July 27, 2025 04:11 PM (lJ0H4) 11
I never enjoyed smoked or bbq chicken.
I could not never do it correctly, I guess I was bad at it. Then I started hanging chicken halves (BRINED) along with my pork rib slabs. Both rubbed beforehand. On my OK Joe's bronco. All I can say is, always brine your chicken! Posted by: Andrew at July 27, 2025 04:13 PM (FBacG) 12
But the stuff in France is far, far hotter than the American version!
Surprisingly, the English have a hot mustard too. The brand is Coleman's. You can get it here in the States pretty easily. Posted by: Napoleon XIV at July 27, 2025 04:13 PM (91TQ2) 13
But they still go for peanuts when painted with cyanide . . .
Posted by: gKWVE at July 27, 2025 04:14 PM (8xXSZ) 14
Made a pot of Zuppa Toscana earlier. I'll be doing a beef roast with veggies for Her Majesty's return from her trip. Posted by: Hadrian the Seventh at July 27, 2025 04:14 PM (HZi96) 15
Making spaghetti and meatballs now
Posted by: Skip at July 27, 2025 04:15 PM (+qU29) 16
Today, we're doing (cheese optional) steaks. But rather than the traditional bell peppers and white mushrooms to go along with the caramelized onions, we've got baby bella mushrooms and cubanelle peppers. Why? When Safeway gives you an amazing deal on a veg, you buy that. (Cubanelles for 99 cents lb is nuts b/c they weigh nothing!).
A lot of times, a certain veg becomes affiliated with a dish b/c it was cheap and easy for the area to use it. But subs work just as well or even better than the original. We're having air fried onion rings and a strawberry/blueberry/kiwi salad with the (cheese for the willing)steaks... Posted by: Nova Local at July 27, 2025 04:17 PM (tOcjL) 17
I use Grey Poupon Country Dijon mustard and it is quite spicy. I have no idea if it's imported or not.
Posted by: FenelonSpoke at July 27, 2025 04:17 PM (2GCMq) 18
We've been cooking for company for 5 days, but we're going out for dinner tonight. Whew!
Posted by: Archimedes at July 27, 2025 04:19 PM (Riz8t) 19
Hello fellow American foodsters. And Bon Jour to the French fellow, one Messieur Dildeaux.
How's life in the land of beans and franks, or if you prefer "Haricot avec Saucisses! Posted by: Pete Bog at July 27, 2025 04:19 PM (EUNsI) 20
Isn't Anne Burrell the chef who committed suicide ? That's too bad.
Posted by: FenelonSpoke at July 27, 2025 04:20 PM (2GCMq) 21
10 mins of legend!!!
Posted by: AZ deplorable moron at July 27, 2025 04:20 PM (3xcxk) 22
But they still go for peanuts when painted with cyanide . . .
Very sad to hear of Tom Lehrer's passing. TBH, I thought he died long ago. Posted by: Archimedes at July 27, 2025 04:20 PM (Riz8t) 23
"One of the celebrity chefs whose cooking I actually respect is Anne Burrell. Most of the others are clowns, whose food is simply minor variations on typical stuff. Nothing interesting, and certainly nothing to challenge the serious home cook. But she was a real chef, and her recipes were always worth it. Here are two that I have made and were quite pleased with!"
Yeah, she actually could cook. May she rest in peace. Posted by: Nova Local at July 27, 2025 04:21 PM (tOcjL) 24
I discovered this company, The Hatch Fresh Chile Company when staying at a Harvest Host member Winery in Las Cruces, NM. It is the bomb if you like Green Chile and Dijon mustard. They have a few other dijon mustards and a slew of other chile products. It is by far the best canned chile product I have found, almost as good as roasting your own at home. https://tinyurl.com/2af5vy27
Posted by: JML at July 27, 2025 04:22 PM (OrDr0) 25
Posted by: Tuna at July 27, 2025 04:11 PM (lJ0H4
I got really tasty strawberry muffins at Trader Joes the other week. I like that store. It has a lot of interesting things.. I don't go there every week but when I do, I enjoy it. Posted by: FenelonSpoke at July 27, 2025 04:22 PM (2GCMq) Posted by: Ghbucky at July 27, 2025 04:24 PM (/xDbx) 27
Best friend made trip down into the Bootheel and brought me fresh picked peaches, 'maters, corn and cantaloupe yesterday.
Gonna grill pork steaks. Sides are grilled peaches with cinnamon sugar, grilled lime pepper corn on the cob, and a cantaloupe-tomato caprese salad. Posted by: olddog in mo at July 27, 2025 04:25 PM (hoCmQ) 28
I see a lot of pasta dishes today. Since Safeway had a sale on eggplant and HMart on beautiful on the vine tomatoes, I'm gonna take my ground lamb with eggplant, tomato, and harissa recipe and flip it to Italian with fresh basil and oregano (and red wine) and make a ragu for pasta tomorrow. Again, 80 cents/lb for the beautiful tomatoes meant they had to come home with me (b/c my current grape tomato bush is only giving me a handful of tomatoes per week, enough for my sandwich at lunch, but not for cooking)...
Ground lamb is the one meat I use sparingly (only 1lb for tomorrow for 5) and almost never drain the fat - instead, it's so meaty and umami-esque, I let a veg soak up the fat and taste amazing (see the eggplant). Posted by: Nova Local at July 27, 2025 04:25 PM (tOcjL) 29
I tried to buy at the store some very ordinary iodized salt in a shaker, without having to buy pepper too. On the shelf were 35,000 varieties of sea salt, kosher salt, salt with herbs, gray salt, etc. All in grinders or to be spooned out. No ordinary salt. Posted by: Hadrian the Seventh at July 27, 2025 04:27 PM (HZi96) 30
I made a batch of my famous Habenero Chili yesterday. It was about 60/40 ground beef/ground pork. I get a lot of heat from those itty bitty orange peppers.
Posted by: Don Black at July 27, 2025 04:31 PM (AOsQT) 31
Mmmm....hot mustard...
Posted by: RedMindBlueState at July 27, 2025 04:31 PM (Wnv9h) 32
On the shelf were 35,000 varieties of sea salt, kosher salt, salt with herbs, gray salt, etc. All in grinders or to be spooned out. No ordinary salt. Posted by: Hadrian the Seventh Goiters to make surprising come back very soon. Posted by: AZ deplorable moron at July 27, 2025 04:31 PM (3xcxk) 33
No ordinary salt.
Posted by: Hadrian the Seventh at July 27, 2025 04:27 PM (HZi96) Go down to the plumbing section, buy it by the 50 lb sack as "water softener" You can also salt small conquered communities on a budget. You know, if chance has it that you conquer the neighboring HOA and you want it to never arise again. Posted by: Kindltot at July 27, 2025 04:34 PM (D7oie) 34
I like standard neon yellow French's, and for classy sammiches it's Maille Whole Grain. With cheese, it's Edmond Fallot Walnut Dijon or Blackcurrent Dijon.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 04:34 PM (kpS4V) 35
We stopped by a Russian delicatessen in Cincinnati. I ordered a sandwich and was asked whether I wanted regular mustard or Russian mustard. What the hell, be adventurous, have the Russian mustard. One bite and it hit me. Fluids I had no idea the body produced came oozing out of every pore. That stuff was atomic. Posted by: Hadrian the Seventh at July 27, 2025 04:35 PM (HZi96) 36
Thanks for the tips. Will try to Dr Pepper with next smoke.
Can't get brisket right, may be a NC thing. We are hog heaven. Have been to Paris and seen a bakery with about a hundred loaves going into an oven. Bread heaven. May you have a dinner with truffles, all the days of your lives. Posted by: PTSD giver at July 27, 2025 04:36 PM (KBds0) 37
Obviously Babe Ruth and Michael Jordan are the two greatest American athletes in history.
This isn't even in anyway debatable. Posted by: Long time guy at July 27, 2025 04:37 PM (vzCvX) 38
Thought I made too.much spaghetti until it was gone
Posted by: Skip at July 27, 2025 04:37 PM (+qU29) 39
A history of the deep dish pizza by Joseph Mallozzi on X
https://tinyurl.com/2e8spruf Joseph Mallozzi 🏴☠️ @BaronDestructo 9 Feb 2022 We can trace the origins of Deep Dish Pizza back to the late 19th century where Austrian troops introduced it as an instrument of torture during The First Italian War of Independence. It was designed to punish not only all five sense, but Italy’s burgeoning national pride. 2/ Posted by: Kindltot at July 27, 2025 04:37 PM (D7oie) Posted by: Hadrian the Seventh at July 27, 2025 04:38 PM (HZi96) 41
Obviously Babe Ruth and Michael Jordan are the two greatest American athletes in history. This isn't even in anyway debatable. Posted by: Long time guy at July 27, 2025 04:37 PM (vzCvX) ________ Yo, guy. Posted by: Secretariat at July 27, 2025 04:40 PM (HZi96) 42
>>Has anyone roasted hatch chilies directly on coals?
Does it work? Any tips? Posted by: Ghbucky at July 27, 2025 04:24 PM They have really thin skin. It seems like they'd burn very quickly. I roast them on my gas grill every year. I haven't bought any this year, yet. Posted by: huerfano at July 27, 2025 04:41 PM (n2swS) Posted by: Ghbucky at July 27, 2025 04:42 PM (/xDbx) 44
Posted by: Long time guy at July 27, 2025 04:37 PM (vzCvX)
I think you put this up in the food thread last week as well. What did they like to cook or what were their favorite meals? Posted by: FenelonSpoke at July 27, 2025 04:42 PM (2GCMq) 45
I got an 8-pack of gochujang flavored Spam at the clearance store. One of the cans clearly had been dented but the rest seemed OK
I got it home and uwrapped and the dented can was oddly flaccid, so I took it outside and popped it open, and yep, it was breached and there were the cutest little maggots in it *sight* That meant the "sesame seeds" on the plastic were actually fly chrysalis. The rest of the cans were carefully examined and brushed off. All the offending wrapping was disposed of. Posted by: Kindltot at July 27, 2025 04:43 PM (D7oie) 46
45 I got an 8-pack of gochujang flavored Spam at the clearance store.
Posted by: Kindltot at July 27, 2025 04:43 PM (D7oie) I can see why that went to the clearance section... Posted by: Nova Local at July 27, 2025 04:45 PM (tOcjL) 47
when it comes to Scoville Units!
Isn't Scoville a measure of capsaicin's. And isn't mustard head some enzyme or other horseradish like thing? Posted by: DaveA at July 27, 2025 04:46 PM (FhXTo) 48
What is the name and what part of cincy? Posted by: Ghbucky at July 27, 2025 04:42 PM (/xDbx) _________ It's still there! Marina's International Deli 11426 Montgomery Road More or less in Sixteen Mile Stand, near 275 and 71. Posted by: Secretariat at July 27, 2025 04:47 PM (HZi96) Posted by: Hadrian the Seventh at July 27, 2025 04:48 PM (HZi96) 50
The key here is the WATER PAN and, trust me, follow these tips to the letter!!!
1. Prepare the water pan by preparing 2 (two) wrappers of extra extra heavy duty tin foil. I take 2 separate sheets and fold the top side together (water tight) and wrap it North to South. I make another wrapper (same way) east to west. The goal being that NONE of the liquid going into the pan touches the pan itself!!! I'm lazy. Lodge makes a disposable aluminum camp dutch oven insert in different sizes that would fit. https://tinyurl.com/yn26cd47 Posted by: rickb223 at July 27, 2025 04:49 PM (JBVNW) 51
“ Marina's International Deli
11426 Montgomery Road” Thanks! Up near blue ash, then But if a hike for me but yelp makes it sound amazing, so might have to make the trip Posted by: Ghbucky at July 27, 2025 04:49 PM (/xDbx) 52
Posted by: Kindltot at July 27, 2025 04:43 PM (D7oie
--- As a fan of both Spam and gochuzhang, I offer my condolences. Make your own artisanal GCJ Spam. Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 04:51 PM (kpS4V) 53
I am amused that President Trump has used his Bully Pulpit to agitate for Coca Cola to switch to sugar from HFCS I heard a report on Bloomberg news radio that Coke with sugar is to be in limited distribution and at a higher price. Posted by: Bertram Cabot, Jr. at July 27, 2025 04:51 PM (63Dwl) 54
Maybe Big Corn is finally on the retreat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 04:52 PM (kpS4V) Posted by: Hadrian the Seventh at July 27, 2025 04:53 PM (HZi96) 56
Has anyone here actually had Spam?
I don't know if I ever actually have. TBH, I don't think ever. Posted by: Long time guy at July 27, 2025 04:53 PM (vzCvX) 57
head > heat
Posted by: DaveA at July 27, 2025 04:53 PM (FhXTo) 58
“ I heard a report on Bloomberg news radio that Coke with sugar is to be in limited distribution and at a higher price.
Posted by: Bertram Cabot, Jr. at July 27, 2025 04:51 PM (63Dwl)” What that really means is that Coca Cola is not doing anything different. Cane sugar coke (ie mexican coke) has always been around for a premium Posted by: Ghbucky at July 27, 2025 04:53 PM (/xDbx) Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 04:54 PM (kpS4V) 60
That mustard is available at the H E B here.
Posted by: Ben Had at July 27, 2025 04:55 PM (HFcKg) 61
Has anyone here actually had Spam?
I don't know if I ever actually have. TBH, I don't think ever. Posted by: Long time guy Many times growing up. Sliced between an 1/8th & 1/4 inch thick & fried like bologna on white bread. Diced & fried & cooked in scrambled eggs. Posted by: rickb223 at July 27, 2025 04:56 PM (JBVNW) 62
$33.68 24 pack Mexican Coke in glass bottles at Sam's.
Posted by: rickb223 at July 27, 2025 04:58 PM (JBVNW) 63
That mustard is available at the H E B here.
Posted by: Ben Had at July 27, 2025 04:55 PM That's a pretty widely distributed brand. They make nice cornichons, too. And speaking of HEB... https://www.youtube.com/watch?v=23sehACMR6s The Fat Electrician approves! Posted by: RedMindBlueState at July 27, 2025 04:58 PM (Wnv9h) 64
Has someone mentioned Anne Burell is of blessed memory?
Posted by: San Franpsycho at July 27, 2025 04:59 PM (JvZF+) 65
The dad is having a Diet Coke (because he can't drink because of gout) out with the young man who is having a beer. When they come back the exciting Sunday dinner will be hot dogs and beans.
Posted by: FenelonSpoke at July 27, 2025 05:00 PM (2GCMq) Posted by: FenelonSpoke at July 27, 2025 05:01 PM (2GCMq) 67
I'm not a snob about Spam but it doesn't agree with my digestive system. I found that out at Austin's (TX) Spamarama cooking contest.
DiL, however, who is from Minnesota, loves the stuff and has taken son and grandson to the Spam Museum in Austin, MN. Posted by: Art Rondelet of Malmsey at July 27, 2025 05:01 PM (FEVMW) Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:02 PM (kpS4V) 69
They canned all the Spam and they put it in the Spam museum.
Posted by: Bertram Cabot, Jr. at July 27, 2025 05:03 PM (63Dwl) 70
Has anyone here actually had Spam?
Posted by: Long time guy ------------ Yep. Better grilled or deep fried, imho. Posted by: olddog in mo at July 27, 2025 05:03 PM (hoCmQ) 71
One of the benefits of my divorce was I never had to fix another spam sandwich.
Posted by: Ben Had at July 27, 2025 05:05 PM (HFcKg) 72
diced spam is a good addition to store-deli macaroni and cheese
Posted by: Kindltot at July 27, 2025 05:05 PM (D7oie) 73
Posted by: Art Rondelet of Malmsey at July 27, 2025 05:01 PM (FEVMW)
My mother used to cook Spam. Fried till very brown. I haven't had it since, but the idea of. Spam museum amuses me. Posted by: FenelonSpoke at July 27, 2025 05:05 PM (2GCMq) 74
One of the benefits of my divorce was I never had to fix another spam sandwich.
Posted by: Ben Had at July 27, 2025 05:05 PM (HFcKg) Spam, fresh tomatoes and mayonnaise is my seasonal treat. Generally I don't eat it otherwise, though sometimes I have put it on home-made pizza Posted by: Kindltot at July 27, 2025 05:07 PM (D7oie) 75
DiL, however, who is from Minnesota, loves the stuff and has taken son and grandson to the Spam Museum in Austin, MN.
Posted by: Art Rondelet of Malmsey Other Minnesotans actually eat it? I thought we just Posted by: mikeski at July 27, 2025 05:07 PM (DgGvY) 76
I have been experimenting with steaks and different cooking methods. We have a new HEB grocery store about 30 minutes away and they have been having sales on all sorts of briskets and steaks. We picked up 2 packages of USDA prime NY strip steaks the other day for $12.99 a pound. I took two steaks out and froze the rest. I put salt and pepper on those two and vacuum sealed them in bags for 24 hours in the fridge. Took them out, dried them off and put them on the grill to do a reverse sear.
We have a winner. The salt tenderizes the steak and the pepper gives it a bit of flavor. Definitely going to have to keep experimenting with this. Posted by: Mister Scott (Formerly GWS) at July 27, 2025 05:08 PM (e5NfL) 77
Good Mustard is essential for so many recipes not just as a sandwich spread, for example as a roasting glaze
Posted by: San Franpsycho at July 27, 2025 05:08 PM (JvZF+) 78
I heard a report on Bloomberg news radio that Coke with sugar is to be in limited distribution and at a higher price.
Posted by: Bertram Cabot, Jr. at July 27, 2025 04:51 PM (63Dwl) They make it every year for Passover. I don't know whether it is nation-wide or just in certain markets. Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at July 27, 2025 05:10 PM (FOLLH) 79
Has anyone here actually had Spam?
I don't know if I ever actually have. TBH, I don't think ever. Posted by: Long time guy at July 27, 2025 04:53 PM (vzCvX) Spam isn't vegan, so of course you would not have had it. Posted by: Alberta Oil Peon at July 27, 2025 05:11 PM (0sq2f) 80
Spam was great for camping
Posted by: Skip at July 27, 2025 05:11 PM (+qU29) 81
I use garlic powder only on my steaks to cook. Produces a nice crust and seals in the juices .
Posted by: Ben Had at July 27, 2025 05:12 PM (HFcKg) Posted by: Northernlurker , Maple Syrup MAGA at July 27, 2025 05:13 PM (kTd/k) 83
Good Mustard is essential for so many recipes not just as a sandwich spread, for example as a roasting glaze
Posted by: San Franpsycho at July 27, 2025 05:08 PM (JvZF+) Oh yes! 1:1 Dijon:brown sugar. Works great on grilled pork chops. Or as a finish for ribs. Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at July 27, 2025 05:15 PM (FOLLH) 84
Can confirm that the French brands (Maille and Amora are the two I know off the top of my head) of Dijon mustard have quite a lot more "kick" to them than Grey Poupon.
Also, if you ever find the Maille brand of pickles for sale in America (I believe I've seen them at Trader Joe's at some point), give them a try. Their brine is a lot more vinegary than most American pickles, which tend towards a more salty brine. Makes for a very different flavor. Won't be to everyone's taste, but it's my favorite pickle variety. Posted by: Robin Munn at July 27, 2025 05:16 PM (aEaad) 85
I did just read that Michael Jordan's favorite food is steak which is probably why he started a Steak House restaurant.
Posted by: FenelonSpoke at July 27, 2025 05:17 PM (2GCMq) 86
50.
You are lazy and I am cheap. Both methods should work. Just make sure that those liners are flush with the top of the water pan. In my R2D2 the bottom rack rests directly on the water pan. After cooking either the coke or drP there will be no reusing the pan. It's one and done. The syrup will be baked into every nook and cranny. Let me know how you like the chicken. HINT real good on pork ribs too. TIP: get some gardening wire, with no coatings, put the ribs on the grills standing upright and use the wire to hold them up. You can get more ribs done in one smoke. Just be sure to leave space between the racks of ribs. Posted by: FloridaBill at July 27, 2025 05:17 PM (opNj9) 87
I was never impressed with "wet' smoking, but that Coke/Dr. Pepper technique sounds intriguing. My suggestion would be to toss the lighter fluid and get yourself one of those chimney starters to start your charcoal...
Posted by: Joe Kidd at July 27, 2025 05:17 PM (bA75n) 88
Has anyone here actually had Spam?
I don't know if I ever actually have. TBH, I don't think ever. Posted by: Long time guy at July 27, 2025 04:53 PM I know people will kid me about this but when I was a kid spam was a luxury item for us. When I joined the Army and found out I could have spam every single day for breakfast I was ecstatic. Posted by: Mister Scott (Formerly GWS) at July 27, 2025 05:18 PM (e5NfL) 89
I have read somewhere that Thomas Jefferson brought mille mustard back from France
Posted by: Terry at July 27, 2025 05:19 PM (rRaaJ) 90
Jim Thorpe
Posted by: yoeman at July 27, 2025 05:21 PM (7KhJk) 91
Who the fk named a mustard "Dijon"? It sounds like the place where you go take dcrap.
Posted by: fd at July 27, 2025 05:22 PM (vFG9F) 92
You are lazy and I am cheap. Both methods should work. Just make sure that those liners are flush with the top of the water pan. In my R2D2 the bottom rack rests directly on the water pan. After cooking either the coke or drP there will be no reusing the pan. It's one and done. The syrup will be baked into every nook and cranny.
Let me know how you like the chicken. HINT real good on pork ribs too. TIP: get some gardening wire, with no coatings, put the ribs on the grills standing upright and use the wire to hold them up. You can get more ribs done in one smoke. Just be sure to leave space between the racks of ribs. Posted by: FloridaBill Definitely going to try both the chicken and pork! Posted by: rickb223 at July 27, 2025 05:22 PM (JBVNW) 93
I did just read that Michael Jordan's favorite food is steak which is probably why he started a Steak House restaurant.
Posted by: FenelonSpoke at July 27, 2025 05:17 PM (2GCMq) Not surprised to hear that the GOAT of all GOAT's would prefer the GOAT of all food's. Posted by: Long time guy at July 27, 2025 05:23 PM (vzCvX) 94
I don't equate the effect that mustard's produce as a heat, their effects while quite powerful, typically attenuate fairly quickly.
More like a olfactory sensory overload and then recovery. Posted by: Thomas Bender at July 27, 2025 05:25 PM (XV/Pl) 95
I know people will kid me about this but when I was a kid spam was a luxury item for us. When I joined the Army and found out I could have spam every single day for breakfast I was ecstatic.
Posted by: Mister Scott (Formerly GWS) at July 27, 2025 05:18 PM (e5NfL) Funny enough, when I mentioned the clearance, it was b/c someone put gojuchang as a flavor in the spam. When you think of the world of spam eaters...and you think of the world that wants gojuchang "flavor" on that spam...I can't imagine any overlap. It was like when I found vegan spam in my Safeway on clearance...which never got bought, even at under a $1/can, for months and months til it got tossed. The circle of vegans and the circle of spam eaters never crossed. Posted by: Nova Local at July 27, 2025 05:25 PM (tOcjL) 96
We used to take Spam and Vienna Sausages and white bread when we went fishing. For us, not the fish.
Posted by: huerfano at July 27, 2025 05:26 PM (n2swS) 97
Some of the French stews and regional bistro food can have some kick. I had some excellent and fairly spicy Lapin au Vin at a small nondescript bistro in Chamonix. Some places add some kick to ratatouille and cassoulet.
But overall, you are correct. I’m not the biggest fan of fancy French food because I find it rather bland. Complex flavors, yes. But I prefer bolder flavors, like an explosion in my mouth. Cue the fag jokes …. Posted by: Elric the Bladiest Blade at July 27, 2025 05:26 PM (2RdRx) 98
Off to work
Have a great evening everyone Posted by: Skip at July 27, 2025 05:26 PM (+qU29) 99
I was never impressed with "wet' smoking, but that Coke/Dr. Pepper technique sounds intriguing. My suggestion would be to toss the lighter fluid and get yourself one of those chimney starters to start your charcoal...
Posted by: Joe Kidd Since moving to my wife's family's land, now that I have access to a lot of wood, I am playing around with making real wood chunk charcoal instead of using briquettes. Posted by: rickb223 at July 27, 2025 05:27 PM (JBVNW) 100
It was like when I found vegan spam in my Safeway on clearance...which never got bought, even at under a $1/can, for months and months til it got tossed. The circle of vegans and the circle of spam eaters never crossed.
Posted by: Nova Local Wouldn't that just be a block of tofu? Posted by: rickb223 at July 27, 2025 05:29 PM (JBVNW) 101
I am playing around with making real wood chunk charcoal instead of using briquettes.
Posted by: rickb223 at July 27, 2025 05:27 PM (JBVNW) Didn't Skip play around with that? Maybe not him, but someone on this blog has made it for himself. Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at July 27, 2025 05:29 PM (FOLLH) 102
Skip was doing that.
Posted by: Ben Had at July 27, 2025 05:30 PM (HFcKg) 103
Tonight's project is chicken etouffee. The real question is whether the roux will turn out ok when I use gluten-free flour, as I must with Mrs. D having celiac.
Posted by: PabloD at July 27, 2025 05:30 PM (LZLEA) 104
Babe Ruth apparently ate a lot of steak as well and preferred Porterhouse.
Posted by: FenelonSpoke at July 27, 2025 05:30 PM (2GCMq) 105
Bresse chicken meat is noticeably better tasting, but I don’t know if that is true of the eggs too. I don’t eat eggs, so I will never know.
Posted by: Elric the Bladiest Blade at July 27, 2025 05:31 PM (2RdRx) 106
100 It was like when I found vegan spam in my Safeway on clearance...which never got bought, even at under a $1/can, for months and months til it got tossed. The circle of vegans and the circle of spam eaters never crossed.
Posted by: Nova Local Wouldn't that just be a block of tofu? Posted by: rickb223 at July 27, 2025 05:29 PM (JBVNW) Chunk it to the urban camping enthusiast on the corner. Good deed done and problem solved. Posted by: Eromero at July 27, 2025 05:31 PM (jgmnb) 107
Babe Ruth apparently ate a lot of steak as well and preferred Porterhouse.
Posted by: FenelonSpoke at July 27, 2025 05:30 PM (2GCMq) —— Porterhouse is the King of steak and my fav too. Posted by: Elric the Bladiest Blade at July 27, 2025 05:32 PM (2RdRx) 108
100 It was like when I found vegan spam in my Safeway on clearance...which never got bought, even at under a $1/can, for months and months til it got tossed. The circle of vegans and the circle of spam eaters never crossed.
Posted by: Nova Local Wouldn't that just be a block of tofu? Posted by: rickb223 at July 27, 2025 05:29 PM (JBVNW) That would get bought (heck, I bought tofu today b/c I'm planning a Chinese dish this week, too and I was out)...but I think the idea of the can was some sort of spiced soybean/nut spam-like jellied paste. I mean, I never bought it, so I can't confirm it would fall out of the can and cut the same way, but I imagine it kinda would... Posted by: Nova Local at July 27, 2025 05:32 PM (tOcjL) 109
When you think of the world of spam eaters...and you think of the world that wants gojuchang "flavor" on that spam...I can't imagine any overlap.
---- Oh no, Spam is, or was, big in South Korea. Wherever GIs have trod, Spam follows. Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:32 PM (kpS4V) 110
Teriyaki Spam in Hawaii.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:33 PM (kpS4V) 111
Has anyone here actually had Spam?
Yes. Its a mainstay of Hawaiian restaurants in San Diego. I dont mind it but dont generally feel like paying restaurant prices for it. Posted by: Stephen Price Blair at July 27, 2025 05:33 PM (EXyHK) 112
It's pretty easy to make charcoal. I made it accidentally a few of times before I figured it out. Make a big pile of pecan wood and set it on fire. After it burns a bit use a tractor to push it all together tight and cover it with dirt. After it smolders for a week or so uncover the big chunks of charred wood.
I've never cooked with it but have used it in my forge and it burns hot. Posted by: fd at July 27, 2025 05:33 PM (vFG9F) 113
103 Tonight's project is chicken etouffee. The real question is whether the roux will turn out ok when I use gluten-free flour, as I must with Mrs. D having celiac.
Posted by: PabloD at July 27, 2025 05:30 PM (LZLEA) If it doesn't, just do a cornstarch or potato starch slurry at the end... Posted by: Nova Local at July 27, 2025 05:33 PM (tOcjL) 114
I'm always amused by cartoon restaurant mascots eating their own kind, like pigs in chef's hat and apron at a smoker, or chickens frying up their loved ones.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:35 PM (kpS4V) 115
99 I was never impressed with "wet' smoking, but that Coke/Dr. Pepper technique sounds intriguing. My suggestion would be to toss the lighter fluid and get yourself one of those chimney starters to start your charcoal...
Posted by: Joe Kidd Since moving to my wife's family's land, now that I have access to a lot of wood, I am playing around with making real wood chunk charcoal instead of using briquettes. Posted by: rickb223 at July 27, 2025 05:27 PM (JBVNW) ——- Does any self-respecting smoker or grill master use bricks any more? We’ve been using wood chunks for years. Royal Oak makes a good version that doesn’t break the bank. Posted by: Elric the Bladiest Blade at July 27, 2025 05:35 PM (2RdRx) 116
109 When you think of the world of spam eaters...and you think of the world that wants gojuchang "flavor" on that spam...I can't imagine any overlap.
---- Oh no, Spam is, or was, big in South Korea. Wherever GIs have trod, Spam follows. Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:32 PM (kpS4V) South Koreans wouldn't want "flavored" - they'd want the real gochujang glazed on top... Flavored almost never has the real thing. At Hmart these week, I saw some "tuna mayo" flavored frozen rice triangle thing. I read the ingredients. There was no tuna. Bonito flakes and some weird items were the stand ins to get that "flavor"... Posted by: Nova Local at July 27, 2025 05:36 PM (tOcjL) 117
Since moving to my wife's family's land, now that I have access to a lot of wood, I am playing around with making real wood chunk charcoal instead of using briquettes.
Posted by: rickb223 Mesquite? Posted by: Mr Aspirin Factory, red heifer owner at July 27, 2025 05:37 PM (dR6yv) 118
Babe Ruth apparently ate a lot of steak as well and preferred Porterhouse.
Posted by: FenelonSpoke at July 27, 2025 05:30 PM (2GCMq) I am going to go out on a limb and say that Secretariat was a fan of Oats and Alfalfa hay. And Fillies! Posted by: Pete Bog at July 27, 2025 05:37 PM (EUNsI) 119
My dad liked spam. I never did. I couldn’t get over the nasty presentation in the can. When you open and draw it out … blecck.
Posted by: Elric the Bladiest Blade at July 27, 2025 05:37 PM (2RdRx) 120
Hmmm. Got plenty of seasoned hickory and oak in the backyard.
Posted by: Mr Aspirin Factory, red heifer owner at July 27, 2025 05:39 PM (dR6yv) 121
Has anyone here actually had Spam?
I don't know if I ever actually have. TBH, I don't think ever. Posted by: Long time guy at July 27, 2025 04:53 PM (vzCvX) Yes! When I was a wee tad, we had it fairly often, though my Mom would fancy it up with a French's mustard and brown sugar glaze and insert whole cloves all over like you would a ham. It was one of my childhood faves. Posted by: naturalfake at July 27, 2025 05:40 PM (iJfKG) 122
There was no tuna. Bonito flakes and some weird items were the stand ins to get that "flavor"...
Posted by: Nova Local at July 27, 2025 05:36 PM (tOcjL) Yes, bonito flakes are made from tuna. Specifically, they are made from skipjack tuna (Katsuwonus pelamis). - per The Spruce Eats. Posted by: Pete Bog at July 27, 2025 05:40 PM (EUNsI) 123
You stupid Americans and your bland food...
Posted by: Hadrian the Seventh at July 27, 2025 04:09 PM (HZi96) Blame the Irish. ![]() Posted by: thatcrazyjerseyguy at July 27, 2025 05:40 PM (5xuJ/) 124
107 Babe Ruth apparently ate a lot of steak as well and preferred Porterhouse.
Posted by: FenelonSpoke at July 27, 2025 05:30 PM (2GCMq) —— Porterhouse is the King of steak and my fav too. Posted by: Elric the Bladiest Blade at July 27, 2025 05:32 PM (2RdRx) You probably know that you're getting two steaks on the Tbone with a porterhouse. The topside is a NY strip, and the bottom is a filet mignon. Sometimes you'll see them labelled as T-Bones, but if there's a decent sized filet opposite the strip, take that baby home and tell no one! Posted by: Joe Kidd at July 27, 2025 05:40 PM (bA75n) 125
Tequila/ lime shrimp grilled over mesquite is a go to for me.
Posted by: Ben Had at July 27, 2025 05:41 PM (HFcKg) 126
I've ordered a take out pizza from The Hut. With free cheesy bread. Gotta go pick it up in a sec.
I am ... a disappointment. Posted by: toby928 at July 27, 2025 05:41 PM (jc0TO) 127
122 There was no tuna. Bonito flakes and some weird items were the stand ins to get that "flavor"...
Posted by: Nova Local at July 27, 2025 05:36 PM (tOcjL) Yes, bonito flakes are made from tuna. Specifically, they are made from skipjack tuna (Katsuwonus pelamis). - per The Spruce Eats. Posted by: Pete Bog at July 27, 2025 05:40 PM (EUNsI) Not exactly always tuna..."Pacific and Atlantic bonito meat has a firm texture and a darkish color, as well as a moderate fat content. The meat of young or small bonito can be of light color, close to that of skipjack tuna, and is sometimes used as a cheap substitute for skipjack, especially for canning purposes, and occasionally in the production of cheap varieties of katsuobushi that are sold as "bonito flakes".[5] Bonito may not, however, be marketed as tuna in all countries. The Atlantic bonito is also found in the Mediterranean and the Black Seas, where it is a popular food fish, eaten grilled, pickled (lakerda), or baked.[6][7]" Wiki Posted by: Nova Local at July 27, 2025 05:43 PM (tOcjL) 128
The circle of vegans and the circle of spam eaters never crossed.
One of my favorite restaurants in San Diego is the Tofu House on Convoy (a center of Asian restaurants). Its Korean. Mainly stews filled with meats and seafood along with tofu. Served hot enough to cook an egg, and they provide a basket of eggs at every table (or did before the Great Biden Egg Fiasco of 2024). Very good food, often a line to get in. They opened, many years ago, a second restaurant in Hillcrest, then the restaurant go-to of San Diego. It was a short walk from my apartment. I was usually the only person there. My theory is that anyone seeing the name Tofu House in the newer more upscale area assumed it was a vegetarian restaurant. If they wanted real food they wouldnt go in, and if they wanted a vegetarian experience they wouldnt get past the meat-heavy menu. So the new restaurant closed fairly quickly. Posted by: Stephen Price Blair at July 27, 2025 05:43 PM (EXyHK) 129
We brought back some German mustard from Germany(!).
This particular one was made with apfelwein(apple wine). Delicious stuff. I'd never been a fan of sweet mustards until we visited Germany. Great mustards everywhere we went. That maybe the one thing the Europeans really beat us on and that is mustard...Sad. Up your game, America! Posted by: naturalfake at July 27, 2025 05:43 PM (iJfKG) 130
Occasionally we will make Spam Fried Rice. More as a novelty than a delicacy
I would think Gojuchang and Spam would frequently be paired together given the individual prominence each has in Hawaiian cooking. Posted by: Pete Bog at July 27, 2025 05:43 PM (EUNsI) 131
You stupid Americans and your bland food...
Posted by: Hadrian the Seventh at July 27, 2025 04:09 PM (HZi96) Blame the Irish. Posted by: thatcrazyjerseyguy at July 27, 2025 05:40 PM (5xuJ/) LOl, America became the world's greatest empire basically on meat and potatoes. Posted by: Long time guy at July 27, 2025 05:43 PM (vzCvX) 132
It was like when I found vegan spam in my Safeway on clearance...which never got bought, even at under a $1/can, for months and months til it got tossed. The circle of vegans and the circle of spam eaters never crossed.
Posted by: Nova Local Wouldn't that just be a block of tofu? Posted by: rickb223 at July 27, 2025 05:29 PM When we moved off base when we got stationed in Japan the wife chased down the guy pushing the cart through our neighborhood where all of our very Japanese neighbors were out buying stuff from him. He was selling hot tofu. We declined to buy anything for him. Posted by: Mister Scott (Formerly GWS) at July 27, 2025 05:44 PM (e5NfL) 133
I'm always amused by cartoon restaurant mascots eating their own kind, like pigs in chef's hat and apron at a smoker, or chickens frying up their loved ones.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:35 PM (kpS4V) I always liked this one in Nicaragua. The chicken has a very guilty look on its face: https://tinyurl.com/4yc2wuk9 I guess this logo is ancient history now. They have rebranded. Posted by: Alberta Oil Peon at July 27, 2025 05:44 PM (0sq2f) 134
Spam is really good when you are really hungry. It helps if you are camping. I think people probably eat a lot of things when camping they would otherwise never eat.
Posted by: fd at July 27, 2025 05:45 PM (vFG9F) 135
Does any self-respecting smoker or grill master use bricks any more? We’ve
I don't think husband has overweening respect for his skills as a grill master and he uses bricks on a small grill. Everything had always tasting fine. Posted by: FenelonSpoke at July 27, 2025 05:45 PM (2GCMq) 136
My other adventure recently was making Anadama bread.
Anadama bread is made with cup of cornmeal that is stirred into simmering water or milk, and then mixed with shortening, molasses, salt and let sit to soften up, then mixed with flour to make a dough. It is unusual in that it calls for letting it double then "cutting it" with a knife instead of punching it down, and then letting it rise a second time before shaping into loaves and letting it rise before baking. I suspect Anadama bread is originally a recipe for salt rising bread that discovered commercial yeast. For what it is worth, "salt rising bread" is bread that uses a bacteria to rise the bread, instead of fungal yeast. Yeast is a more forgiving on bread, I think. Posted by: Kindltot at July 27, 2025 05:45 PM (D7oie) 137
Since moving to my wife's family's land, now that I have access to a lot of wood, I am playing around with making real wood chunk charcoal instead of using briquettes.
Posted by: rickb223 at July 27, 2025 05:27 PM (JBVNW) Tell you what, I think I'm done with Kingsford. I picked up a bag of Cowboy brand, and it burned a lot longer than K-ford. Lit just as easily, too. Posted by: Joe Kidd at July 27, 2025 05:45 PM (bA75n) 138
You don't (or at least I didn't) think of Germany as a great bread-making nation but
Wholley Kau the German breads were good everywhere we went. Wonderful stuff. Even better than I think we got in France when we went there. Well done, Squareheads! Posted by: naturalfake at July 27, 2025 05:46 PM (iJfKG) 139
I’m punting tonight and ordering ramen. Prob veggie broth, daikon, egg, bok choy, bean sprouts, crispy red pepper oil, whatever other veggies. Because I am in the pool and don’t feel like figuring out dinner. Lazy tail.
Posted by: Piper from the pool at July 27, 2025 05:46 PM (ZdaMQ) 140
Mesquite?
Posted by: Mr Aspirin Factory Mainly oak. Don't have much mesquite. Have more Bois d'arc than mesquite. That & damn cedar. Which I don't use for cooking. Posted by: rickb223 at July 27, 2025 05:46 PM (JBVNW) 141
OT:
Since I live in Northern Kentucky (Cincinnati suburb) I have an extended network of aquaintences in cincy. Just heard through the grapevine that a friend of a friend found themself in church this morning sitting near jd Vance. No fanfare, no road closures across half the town, no news. He just went to church with other worshippers. Posted by: Ghbucky at July 27, 2025 05:47 PM (/xDbx) Posted by: FenelonSpoke at July 27, 2025 05:49 PM (2GCMq) 143
Spam is really good when you are really hungry. It helps if you are camping. I think people probably eat a lot of things when camping they would otherwise never eat.
Posted by: fd Johnsonville Cheddar Brats when camping once = ❤️ Tried once I got back home = 🤮🤮🤮 Posted by: rickb223 at July 27, 2025 05:49 PM (JBVNW) 144
139 I’m punting tonight and ordering ramen. Prob veggie broth, daikon, egg, bok choy, bean sprouts, crispy red pepper oil, whatever other veggies. Because I am in the pool and don’t feel like figuring out dinner. Lazy tail.
Posted by: Piper from the pool at July 27, 2025 05:46 PM (ZdaMQ) I went to Hmart for just that reason - airfried Pulmone brand ramen was on a great sale, as was fresh ramen noodles. To be lazy, I bought soybean sprouts, pea sprouts, and green onions, so if I want an easy no mess lunch, I can put on my tea kettle and just pour and wait 3 minutes...although I will need to hardboil some eggs and have them in the fridge at some point... Posted by: Nova Local at July 27, 2025 05:51 PM (tOcjL) 145
When you think of the world of spam eaters...and you think of the world that wants gojuchang "flavor" on that spam...I can't imagine any overlap.
---- Oh no, Spam is, or was, big in South Korea. Wherever GIs have trod, Spam follows. Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 05:32 PM (kpS4V) South Koreans wouldn't want "flavored" - they'd want the real gochujang glazed on top... Flavored almost never has the real thing. At Hmart these week, I saw some "tuna mayo" flavored frozen rice triangle thing. I read the ingredients. There was no tuna. Bonito flakes and some weird items were the stand ins to get that "flavor"... Posted by: Nova Local at July 27, 2025 05:36 PM (tOcjL) ——- Next youll be telling me there’s no shrimp in shrimp-flavored instant ramen …. Posted by: Elric the Bladiest Blade at July 27, 2025 05:51 PM (2RdRx) 146
This is a Spanish documentary on making charcoal the old ways. These old guys used to make money making charcoal in the fall for the small towns, where they would burn it in braziers for heat, and used it for cooking.
(Subtitled) youtu.be/m5RiY9H3QM8 Posted by: Kindltot at July 27, 2025 05:52 PM (D7oie) 147
103 Tonight's project is chicken etouffee. The real question is whether the roux will turn out ok when I use gluten-free flour, as I must with Mrs. D having celiac.
The good news is you need a blonde roux so hopefully that helps. Posted by: Piper from the pool at July 27, 2025 05:53 PM (ZdaMQ) 148
Tonight's project is chicken etouffee. The real question is whether the roux will turn out ok when I use gluten-free flour, as I must with Mrs. D having celiac.
The good news is you need a blonde roux so hopefully that helps. Posted by: Piper from the pool at July 27, 2025 05:53 PM (ZdaMQ) —— ‘Those bitches ….’ —- Brunettes Posted by: Elric the Bladiest Blade at July 27, 2025 05:55 PM (2RdRx) 149
My wife is in the kitchen salting down cabbage and napa cabbage to make kimchi. I think she is making a couple gallons today.
Posted by: Kindltot at July 27, 2025 05:55 PM (D7oie) 150
Just heard through the grapevine that a friend of a friend found themself in church this morning sitting near jd Vance.
No fanfare, no road closures across half the town, no news. He just went to church with other worshippers. Posted by: Ghbucky at July 27, 2025 05:47 PM (/xDbx) Vance is the obvious successor to Trump. A ten to twenty year Republican rule of the presidency is possible. Posted by: Long time guy at July 27, 2025 05:56 PM (vzCvX) 151
Typically, I use.a.SMALL.amount.of.charcoal to start the hard woods. I've had good.luck mixing Applewood, Mesquite, and pecan. Usually I can get.3 at Home.Depot.
BTW, don't forget to add some apples, onions or anything you think might add to the flavor. We had a neighbor who got a bit to "Toasty", so we added what was left of her bottle.of Sangria.😂 Posted by: FloridaBill at July 27, 2025 05:56 PM (opNj9) 152
I’m punting tonight and ordering ramen. Prob veggie broth, daikon, egg, bok choy, bean sprouts, crispy red pepper oil, whatever other veggies. Because I am in the pool and don’t feel like figuring out dinner. Lazy tail.
Posted by: Piper from the pool at July 27, 2025 05:46 PM Ramen? I'll just leave this here. https://youtu.be/vCd3CCnqqDU Posted by: RedMindBlueState at July 27, 2025 05:56 PM (Wnv9h) 153
I went to Hmart for just that reason - airfried Pulmone brand ramen was on a great sale, as was fresh ramen noodles. To be lazy, I bought soybean sprouts, pea sprouts, and green onions, so if I want an easy no mess lunch, I can put on my tea kettle and just pour and wait 3 minutes...although I will need to hardboil some eggs and have them in the fridge at some point...
Posted by: Nova Local at July 27, 2025 At least you are making it! I am not even bothering with that. You can soft / medium boil eggs in an air fryer quickly so you have the runny yolk and not a hard yolk. A little more time add. We don’t have anything like an Hmart here. We aren’t that culturally advanced yet. 😀 Posted by: Piper from the pool at July 27, 2025 05:56 PM (ZdaMQ) 154
>Has anyone here actually had Spam?
---- Oh yes spam and eggs spam eggs and sausage spam eggs spam and spam spam spam spam spam spam eggs and spam and so forth Posted by: Don Black at July 27, 2025 05:58 PM (AOsQT) 155
Tonight's project is chicken etouffee. The real question is whether the roux will turn out ok when I use gluten-free flour, as I must with Mrs. D having celiac.
You'll roux the day you made chicken étouffée! Ha ha ha...ha....ha...... Oh, fuck all y'all! Posted by: naturalfake at July 27, 2025 05:58 PM (iJfKG) 156
The final California Sunday Steak will in fact be a prime rib ala Chef John. My oven doesn't hold the heat well, so it's currently set to 250 for the next hour, then a final 30 minute rest before serving.
Posted by: Joe Kidd at July 27, 2025 05:58 PM (bA75n) 157
152 Ramen? I'll just leave this here.
https://youtu.be/vCd3CCnqqDU Posted by: RedMindBlueState Nigella is so cool. Posted by: Piper from the pool at July 27, 2025 05:58 PM (ZdaMQ) 158
Grilled halibut with herbed butter, roasted potatoes topped with Parmesan cheese and rosemary, and a grilled corn and black bean salsa.
Strawberries macerated with brown sugar for dessert. Then a glass of Madeira and a cigar. Posted by: CrotchetyOldJarhead at July 27, 2025 05:59 PM (3Ope8) 159
now I want to smoke a beer can chicken, been awhile
Posted by: DanMan at July 27, 2025 05:59 PM (8uzBS) 160
At least you are making it! I am not even bothering with that. You can soft / medium boil eggs in an air fryer quickly so you have the runny yolk and not a hard yolk. A little more time add.
We don’t have anything like an Hmart here. We aren’t that culturally advanced yet. 😀 Posted by: Piper from the pool at July 27, 2025 05:56 PM (ZdaMQ) My air fryer is my oven...it's a function which works well, but probably not for a single egg ![]() Posted by: Nova Local at July 27, 2025 05:59 PM (tOcjL) 161
151 Typically, I use.a.SMALL.amount.of.charcoal to start the hard woods. I've had good.luck mixing Applewood, Mesquite, and pecan. Usually I can get.3 at Home.Depot.
BTW, don't forget to add some apples, onions or anything you think might add to the flavor. We had a neighbor who got a bit to "Toasty", so we added what was left of her bottle.of Sangria.😂 Posted by: FloridaBill at July 27, 2025 05:56 PM (opNj9) Nice. A friend of mine worked at a food bank and dropped off about 30 lbs of hickory pellets. Guess no one knew what to do with them. I cut a square of steel mesh and would put lay the pellets on it over my coals. Sometimes when the local trees were shedding bark, I would use it for the same purpose.. Posted by: Joe Kidd at July 27, 2025 06:06 PM (bA75n) 162
Okay just ordered. Added seaweed and daikon. Now let’s hope someone wants to come to this side of the bay because beach traffic is awful going back toward Mobile. May need a plan b that is NOT spam.
Posted by: Piper from the pool at July 27, 2025 06:06 PM (ZdaMQ) 163
My air fryer is my oven...it's a function which works well, but probably not for a single egg. If only I could figure out soft boiled eggs in a microwave...
Posted by: Nova Local at July 27, 2025 05:59 PM If you have or can find an old electric coffee percolator you can make perfect soft boiled eggs. Put the water and eggs in it plug it in and when the light comes on the eggs are done perfectly every time. Posted by: Mister Scott (Formerly GWS) at July 27, 2025 06:07 PM (e5NfL) 164
We don’t have anything like an Hmart here. We aren’t that culturally advanced yet. 😀
Posted by: Piper from the pool at July 27, 2025 05:56 PM 😔 Posted by: RedMindBlueState at July 27, 2025 06:07 PM (Wnv9h) 165
——
‘Those bitches ….’ —- Brunettes Posted by: Elric the Bladiest Blade I laughed out loud and now look insane floating in a pool laughing to myself. Posted by: Piper from the pool at July 27, 2025 06:08 PM (ZdaMQ) 166
Coleman's or but for my mustard. Hot, but doesn't overwhelm the food
Posted by: Daniel Hayes at July 27, 2025 06:08 PM (SX4DE) 167
Grilled halibut with herbed butter, roasted potatoes topped with Parmesan cheese and rosemary, and a grilled corn and black bean salsa.
Strawberries macerated with brown sugar for dessert. Then a glass of Madeira and a cigar. Posted by: CrotchetyOldJarhead at July 27, 2025 05:59 PM That's living right. Posted by: Mr Aspirin Factory, red heifer owner at July 27, 2025 06:10 PM (dR6yv) 168
Nigella is so cool.
Posted by: Piper from the pool at July 27, 2025 05:58 PM Yeah, but this roast was great. 😄 Posted by: RedMindBlueState at July 27, 2025 06:10 PM (Wnv9h) 169
If you have or can find an old electric coffee percolator you can make perfect soft boiled eggs. Put the water and eggs in it plug it in and when the light comes on the eggs are done perfectly every time.
Posted by: Mister Scott (Formerly GWS) at July 27, 2025 06:07 PM (e5NfL) The lack of joys of owning a townhome...no room for many "extras"...thus why the airfryer is built in the oven. Spouse wanted to buy me one a few years ago and I said where would it go? So, when it was a function on an oven, he was an instant yes... Posted by: Nova Local at July 27, 2025 06:13 PM (tOcjL) 170
After enough trips to Mexico to have Mexican soda, the difference in can over HFCS is profound in my opinion.
Conversely, being in Mexico is what left the bad taste in my mouth. Posted by: Coldwarvet at July 27, 2025 06:16 PM (7t0kC) Posted by: Commissar of plenty and festive little hats at July 27, 2025 06:18 PM (ECoOn) 172
My air fryer is my oven...it's a function which works well, but probably not for a single egg. If only I could figure out soft boiled eggs in a microwave...
Posted by: Nova Local at July 27, 2025 05:59 PM (tOcjL) Put your eggs in a pan with water to just cover them Bring the pan to boil Time thirty seconds at full boil Take the pan off of heat and let it sit until the water is room temperature You now have wonderful hard boiled eggs with a slightly creamy hard boiled yolk, and firm, luscious whites. None of the rubbery white and green, chalky yolks Posted by: Kindltot at July 27, 2025 06:18 PM (D7oie) 173
We don’t have anything like an Hmart here. We aren’t that culturally advanced yet. 😀
Posted by: Piper from the pool at July 27, 2025 05:56 PM 😔 Posted by: RedMindBlueState at July 27, 2025 06:07 PM (Wnv9h) —— Lotsa Ho Marts in nyc, yo! There’s an entire block of them in Jackson Heights! Posted by: Elric the Bladiest Blade at July 27, 2025 06:18 PM (2RdRx) 174
Oh, I loaded up on fruit and vegetables when I went shopping this week. My eyes were bigger than my stomach.
I occasionally like to post what I paid too up in my part of Canada at NoFrills which is kind of like Aldi's. 3 lbs of peaches...$3.99 No name apples - 6 lbs...$7.00 Peppers, yellow - 2.5 lbs....$5.00 5 avocados....$3.99 Yellow onions - 3 lbs....$2.99 Bag of oranges - 3 lbs...$4.99 SugarBaby Watermelon...$4.99 Chinese Cabbage - 1.7 kg,...4.86 18 extra large eggs...$7.21 I'll be eating watermelon and salad I made today for the next several days. That's fine. I love fruit and veggies. Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.1 % at July 27, 2025 06:20 PM (jvJvP) 175
I prefer the Maille to the Grey Poupon for the flavor. Grey Poupon is good but its flavor to my tastebuds seems like it's mass produced and doesn't have as much of a compelling bite.
I'll take dijon mustard over ketchup on a hotdog every time. Posted by: Rev. Wishbone at July 27, 2025 06:21 PM (ZYql3) 176
I'll be eating watermelon and salad I made today for the next several days. That's fine. I love fruit and veggies. Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.1 % at July 27, 2025 06:20 PM (jvJvP) I could be a fruititarian. 😂 watermelon would be great right now. I have a ton of apples and cherry plums in the fridge. Which is so far away. I am almost embarrassed at how lazy I am being in this moment. But I do think I may have upped my vit d at least! Posted by: Piper from the pool at July 27, 2025 06:24 PM (ZdaMQ) 177
Piper!
Natural vitamin D is the best! I just vame in from the beach, listening to the Mariners give away a series win. Got a little too sunny and warm for me. 70 degrees. Ooof. Cherries are peak season here. They are SOOOO yummy. And very good for your kidneys! Roasted some veggies for lunches this week. I also have a picked apart rotisserie chicken, heirloom toms and some fresh mozerella to make salads and such. Posted by: nurse ratched at July 27, 2025 06:33 PM (mT+6a) 178
Afternoon all! I'm on a ridiculous dr's diet that allows me to eat about seven things (stomach issues) so cooking is a bit sad at our house, except I made a fantastic cream cheese pound cake with chocolate ganache for my Sunday School class - an upgrade from the usual doughnuts!!!
Posted by: moki at July 27, 2025 06:33 PM (wLjpr) 179
Put your eggs in a pan with water to just cover them
Bring the pan to boil Time thirty seconds at full boil Take the pan off of heat and let it sit until the water is room temperature You now have wonderful hard boiled eggs with a slightly creamy hard boiled yolk, and firm, luscious whites. None of the rubbery white and green, chalky yolks Posted by: Kindltot at July 27, 2025 06:18 PM (D7oie) It's more the time...9 minute eggs are 9 minutes boiled and then instantly cooled...but when the ramen is done in 3, well, do you want to spend 6 more minutes AND still have to cool and peel the egg? ![]() Posted by: Nova Local at July 27, 2025 06:35 PM (tOcjL) 180
A really tart apple with some Gouda cheese and some cold cherries is great afternoon snack. Wash it down with some topo chico.
Posted by: CrotchetyOldJarhead at July 27, 2025 06:35 PM (3Ope8) 181
moki, I would say so ! A prayer that these issues are quickly resolved.
Posted by: Ben Had at July 27, 2025 06:36 PM (HFcKg) 182
I could be a fruititarian. 😂 watermelon would be great right now.
Posted by: Piper from the pool at July 27, 2025 06:24 PM (ZdaM Watermelon is always better wehn someone elese you trust cuts it up. My friends have kids so Mom would cut up watermelon or wash strwaberries for them. I've continued that tradition. The kids get so excited. Lol Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:37 PM (jvJvP) 183
I like deep dish pizza. I like all pizza. I’m not one of those annoying pizza snobs who line up for hours outside some pizza joint because some corrupt influencer told them it was the best.
Posted by: Elric the Bladiest Blade at July 27, 2025 06:37 PM (2RdRx) 184
174 Oh, I loaded up on fruit and vegetables when I went shopping this week. My eyes were bigger than my stomach.
Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.1 % at July 27, 2025 06:20 PM (jvJvP) There is no such thing as "eyes bigger than stomach" when it comes to produce. My spouse knows a fresh full drawer (or 4) of produce is what it takes to make me happy and healthy. It's never wasted, so it's all worth it. If it's gonna possibly be wasted, it's just time for broth/stir fry or muffins/smoothies... I'd say the freezer, but townhome kitchen, so it is more use it or lose it here... Posted by: Nova Local at July 27, 2025 06:38 PM (tOcjL) 185
181 moki, I would say so ! A prayer that these issues are quickly resolved.
Posted by: Ben Had at July 27, 2025 06:36 PM (HFcKg) Thank you BenHad!!! How are you, dear lady?! Posted by: moki at July 27, 2025 06:38 PM (wLjpr) 186
moki, I am well. Menu planning for the MoMe.
Posted by: Ben Had at July 27, 2025 06:40 PM (HFcKg) 187
Watermelon is always better wehn someone elese you trust cuts it up. My friends have kids so Mom would cut up watermelon or wash strwaberries for them.
I've continued that tradition. The kids get so excited. Lol Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:37 PM (jvJvP) Watermelon is better cubed...that way, there are no bad bites (b/c the person cubing it removes any seeds or any underripe/overripe parts)...and it doesn't end up all over you, either. I almost bought watermelon today, but I had cherries, dragon fruit, strawberries, apples, bananas, and green grapes (and some fruit still at home - see blueberries and kiwi) and said "I can just run into Safeway later this week if I really need more fruit"...b/c a watermelon without a youth group to toss some to is a commitment...especially at the sizes I was seeing today... Posted by: Nova Local at July 27, 2025 06:42 PM (tOcjL) 188
Hi nurse! I hope you are well.
Posted by: Nova Local at July 27, 2025 06:38 PM (tOcjL) Yeah, you're right. I just hate seeing anything go to waste. But I'm very happy gorging on fruits and veggies. Especially fresh. I'm on ky second huge bowl of salad. Chinese Cabbage, yellow peppers, onions, cucumbers, tomatoes and canned ham. This over junk food any day.... Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:43 PM (jvJvP) 189
Conversely, being in Mexico is what left the bad taste in my mouth.
Posted by: Coldwarvet at July 27, 2025 06:16 PM You didn't care for the iguana tacos outside of Lazaro Cardenas? Posted by: Duncanthrax at July 27, 2025 06:43 PM (0sNs1) 190
181 moki, I would say so ! A prayer that these issues are quickly resolved.
Posted by: Ben Had at July 27, 2025 06:36 PM (HFcKg) God bless you, that is meal planning on steroids!! Posted by: moki at July 27, 2025 06:43 PM (wLjpr) 191
>>>But the stuff in France is far, far hotter than the American version!
Maybe we add sugar or sugar-like substances and they don't? Posted by: m at July 27, 2025 06:43 PM (aURVT) 192
We have a fruit truck that comes to town once a month with whatever is seasonally fresh. last month was Georgia Peaches and Apricots and fresh Cherries.
They pull the semi into the Bowling alley parking lot at 7am and people start lining up. At 8am they open for sales and they are done, closed up and on to the next town by 9. it is very entertaining. We have been feasting on fresh peaches and cherries. There is a case each of Peach and Apricot jam and a bunch of cherry compote on the counter ready for the winter. In two weeks they are back with Colorado peaches, which are usually white and really flavorful. I will be making Risotto with Calabrese sausage, white peaches and fresh basil. Yum. Posted by: Pete Bog at July 27, 2025 06:44 PM (EUNsI) 193
Watermelon is always better wehn someone elese you trust cuts it up. My friends have kids so Mom would cut up watermelon or wash strwaberries for them.
I've continued that tradition. The kids get so excited. Lol Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:37 PM (jvJvP) Watermelon is better cubed...that way, there are no bad bites (b/c the person cubing it removes any seeds or any underripe/overripe parts)...and it doesn't end up all over you, either. I almost bought watermelon today, but I had cherries, dragon fruit, strawberries, apples, bananas, and green grapes (and some fruit still at home - see blueberries and kiwi) and said "I can just run into Safeway later this week if I really need more fruit"...b/c a watermelon without a youth group to toss some to is a commitment...especially at the sizes I was seeing today... Posted by: Nova Local at July 27, 2025 06:42 PM (tOcjL) —— Watermelon is better with a hole cut in, lotsa vodka poured in, and let it sit for a while. Or at least that’s how we did it as poor college students. Posted by: Elric the Bladiest Blade at July 27, 2025 06:44 PM (2RdRx) 194
Stateless, it is so good to see your happy comments!! You went through the wringer, dear one!
Posted by: moki at July 27, 2025 06:44 PM (wLjpr) 195
47 when it comes to Scoville Units!
Isn't Scoville a measure of capsaicin's. And isn't mustard head some enzyme or other horseradish like thing? Posted by: DaveA at July 27, 2025 04:46 PM (FhXTo) Yup. Intertubes say mustard and horseradish have allyl isothiocyanate (AITC), not capsaicin. Posted by: jim (in Kalifornia) at July 27, 2025 06:45 PM (ynpvh) 196
Conversely, being in Mexico is what left the bad taste in my mouth.
Posted by: Coldwarvet at July 27, 2025 06:16 PM You didn't care for the iguana tacos outside of Lazaro Cardenas? Posted by: Duncanthrax at July 27, 2025 06:43 PM (0sNs1) —— Iguana tacos are tasty Posted by: Elric the Bladiest Blade at July 27, 2025 06:45 PM (2RdRx) 197
I like deep dish pizza. I like all pizza. I’m not one of those annoying pizza snobs who line up for hours outside some pizza joint because some corrupt influencer told them it was the best.
Posted by: Elric the Bladiest Blade Fist bump. Giordano's Deep Dish in Chicago to Imo's cracker crust in St. Louis. Regardless of style, the dough is everything. If you have a crappy dough, it doesn't matter what toppings you have. You aren't coming back from it. Posted by: rickb223 at July 27, 2025 06:46 PM (JBVNW) 198
b/c a watermelon without a youth group to toss some to is a commitment...especially at the sizes I was seeing today...
Posted by: Nova Local at July 27, 2025 06:42 PM (tOcjL) Being a single guy, I'm fine eating the same thing for several days. And everything is all cut up and prepared so I'm set for a chunk of the week. Everyone have a good night and a happy week.It's day 9, but I almost have EVERYTHING out of the basement, wiped and cleaned and ready to go back after I clean the basement so well that OCD people would think I have issues..., Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:48 PM (jvJvP) 199
Iguana tacos are tasty Posted by: Elric the Bladiest Blade While listening to your Mexican radio. Posted by: Bertram Cabot, Jr. at July 27, 2025 06:48 PM (63Dwl) 200
200
Posted by: m at July 27, 2025 06:48 PM (aURVT) 201
196 Conversely, being in Mexico is what left the bad taste in my mouth.
Posted by: Coldwarvet at July 27, 2025 06:16 PM You didn't care for the iguana tacos outside of Lazaro Cardenas? Posted by: Duncanthrax at July 27, 2025 06:43 PM (0sNs1) —— Iguana tacos are tasty Posted by: Elric the Bladiest Blade at July 27, 2025 06:45 PM (2RdRx) It did for me too. Posted by: Kumala Whorris at July 27, 2025 06:48 PM (ynpvh) 202
194 Stateless, it is so good to see your happy comments!! You went through the wringer, dear one!
Posted by: moki at July 27, 2025 06:44 PM (wLjpr) Thank you so much! I've chosen to laugh at all my past trauma. So whenever I think of things, I break out giggling. I'm very blessed. I'm excited to finish cleaning the house and start my pkans to earn income. Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 15.3 % at July 27, 2025 06:50 PM (jvJvP) 203
Iguana tacos are tasty
Posted by: Elric the Bladiest Blade While listening to your Mexican radio. Posted by: Bertram Cabot, Jr. at July 27, 2025 06:48 PM (63Dwl) —— [Raises eyebrow] — Wall of Voodoo Actually, I had them in Puerto Rico. My brother lives there. Posted by: Elric the Bladiest Blade at July 27, 2025 06:51 PM (2RdRx) 204
199 Iguana tacos are tasty
Posted by: Elric the Bladiest Blade While listening to your Mexican radio. Posted by: Bertram Cabot, Jr. at July 27, 2025 06:48 PM (63Dwl) Iguana, 'guana be where you are Any, any, anywhere you are Iguana, 'guana be where you are I gotta, gotta be where you are Posted by: m at July 27, 2025 06:51 PM (aURVT) 205
197 I like deep dish pizza. I like all pizza. I’m not one of those annoying pizza snobs who line up for hours outside some pizza joint because some corrupt influencer told them it was the best.
Posted by: Elric the Bladiest Blade Fist bump. Giordano's Deep Dish in Chicago to Imo's cracker crust in St. Louis. Regardless of style, the dough is everything. If you have a crappy dough, it doesn't matter what toppings you have. You aren't coming back from it. Posted by: rickb223 at July 27, 2025 06:46 PM (JBVNW) Agreed. I had pizza from one place that tasted worse than cardboard. How can a pizza place survive with such atrocious pizza? Then again, another pizza place nearby gave a number of folks food poisoning...bad cheese. Posted by: jim (in Kalifornia) at July 27, 2025 06:51 PM (ynpvh) 206
Watermelon is better with a hole cut in, lotsa vodka poured in, and let it sit for a while. Or at least that’s how we did it as poor college students
----- KaHUUUUUUUku! Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 27, 2025 06:53 PM (kpS4V) 207
One of the best takeout pizzas I ever had was actually the wrong pizza. It came from a local place and when I got home I found it was the wrong pie but we ate it anyway and it was great. I tried to order it again but it was not the same. The magic was gone and now so is the pizza place.
Posted by: fd at July 27, 2025 06:56 PM (vFG9F) 208
Glucose and Fructose are almost identical as chemicals, but not to the human body. Every cell in your body can utilize Glucose, but Fructose can only be metabolized in the Liver.
Whether that is significant or not is another matter altogether. Given the prevalence of impaired liver function, often non-alcoholic fatty liver disease associated with metabolic syndrome and Obesity, it may be Fructose in excessive amounts has an outsized effect on the liver. One of the few organs capable of repairing itself, losing the fat, achieving a healthy weight means your Liver is no longer being abused. —— Mustard - Thomy brand - Scharfer Senf (hot) supplied in large toothpaste style tubes. Just the ticket for ham sammiches, roast beef, etc. Posted by: Common Tater at July 27, 2025 06:57 PM (Ai1Ju) 209
Pepperoni, sausage, extra cheese, roasted garlic, and anchovies with an olive oil drizzle.
Posted by: Ben Had at July 27, 2025 06:58 PM (HFcKg) 210
She tells me that there isn't much of a taste difference in their eggs compared to her other chickens
The taste is also greatly affected by what you feed them. We had chickens on-and-off for the better part of 20 years, and found when we supplemented their normal grain diet with alfalfa (chickens eat grass and greens!), after about 2 or 3 weeks, their egg yolks would turn red-orange and the taste was wonderful. Posted by: jim (in Kalifornia) at July 27, 2025 06:58 PM (ynpvh) 211
Nood. Gubs.
Posted by: Duncanthrax at July 27, 2025 07:01 PM (0sNs1) 212
found it was the wrong pie but we ate it anyway and it was great.
—— A similar effect is observed when consuming other people’s snacks & chips, saltines, etc. They taste better; spoils of war, not quite as gratifying as the lamentations of their wimmens but quite good, really. Posted by: Common Tater at July 27, 2025 07:01 PM (Ai1Ju) 213
when we supplemented their normal grain diet with Pepperoni, sausage, extra cheese, roasted garlic, and anchovies with an olive oil drizzle about 2 or 3 weeks, their egg yolks would turn red-orange and the taste was wonderful.
Posted by: Commissar of plenty and festive little hats at July 27, 2025 07:02 PM (3SJzV) 214
While leafing through "The Deplorable Gourmet", I came across this LOL on page 64: I got this recipe from my friend Shithead in college. Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) Point&Laugh! Point&Laugh! Point&Laugh![ at July 27, 2025 07:14 PM (xG4kz) 215
Snort.
Posted by: Additional Blond Agent, STEM Guy at July 27, 2025 07:57 PM (/HDaX) 216
Has anyone roasted hatch chilies directly on coals?
Does it work? Any tips? Posted by: Ghbucky at July 27, 2025 04:24 PM They have really thin skin. It seems like they'd burn very quickly. I roast them on my gas grill every year. Yes, thin skins. Grill is better. We usually get them roasted at the place where we buy them, then take them home to peel and freeze, though last year we bought some from a woman on Nextdoor already peeled and bagged. We met in a McDonald's parking lot. Felt like we were making a drug deal. Posted by: JML at July 27, 2025 09:49 PM (OrDr0) 217
We get that mustard in our chain supermarkets - I buy it from Coles. And yeah its not hot.... at all.
Posted by: LordAzrael at July 27, 2025 11:19 PM (j1las) 218
216 Has anyone roasted hatch chilies directly on coals?
Does it work? Any tips? Posted by: Ghbucky at July 27, 2025 04:24 PM They have really thin skin. It seems like they'd burn very quickly. I roast them on my gas grill every year. Yes, thin skins. Grill is better. We usually get them roasted at the place where we buy them, then take them home to peel and freeze, though last year we bought some from a woman on Nextdoor already peeled and bagged. We met in a McDonald's parking lot. Felt like we were making a drug deal. Posted by: JML at July 27, 2025 09:49 PM (OrDr0) same with tamales. You meet someone's abuela in the parking lot of an old Blockbuster, she has a bunch of styrofoam coolers in the trunk of her 1977 Ford land yacht. She hand you a plastic bag from Wal-Mart and you give her $20 without even looking in the bag Posted by: Stacy0311 at July 28, 2025 12:07 AM (MlJo7) Processing 0.04, elapsed 0.0418 seconds. |
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