Emergency Backup Food Thread

Emergency Backup Food Thread – 08/24/2025

With apologies to all of you expecting an epicurean experience this afternoon, our regular Sunday chef, Mr. CBD, is unable to present the Food Thread today. We’ll have to give it a go without him.

Do Your Eggs Runneth Over

Fried eggs are a weekend treat for me. I make mine over-easy such that they are just barely runny, which provides just the perfect amount of yolk to sop up with toast.

But too runny is gross to me. At restaurants I no longer order eggs “sunny side up” because the yolks aren’t so much runny as they are watery, and the whites often aren’t even fully cooked. (My sister called them “runny side up” when she was a kid, a term I still use.)

How runny do you like your eggs?

*****

2nd Tier Fruits, and Squirrel Meat as a Form of Currency

First off, whatever happened to apricots and plums?

When I was a child, those were prominent fruits. If my recollections are correct, apricots and plums were the primary tree-borne fruits that were consumed at my grandparents’ house in summer, at least before the apples (Jonathan) ripened in fall. My grandmother would make plum-butter kolaches, which were sort of the Czech equivalent of danish rolls (except much, much better.)

Plums were always my father’s favorite fruit, and my wife recently bought some plums (“cherry plums” specifically), at which time I realized it had been decades since I had eaten one. I like plums, so I don’t know why I quit eating them.

I also need to try apricots again.

Speaking of apricots, my grandparents didn’t have an apricot tree, but there were a couple of elderly ladies (whom we knew as the “spinster sisters” who lived in a house down the road, and they had some apricot trees. My grandfather bartered with them, trading squirrels we shot out of his walnut trees for apricots.

My grandfather also bartered squirrel meat for blade sharpening with the guy at the lawn mower repair shop.

Recalling all this, I’m suddenly struck by the fact that:

- Squirrel meat was apparently a lot more popular back in the day. (However, I do recall a relatively recent episode of Duck Dynasty when the family was dining on squirrel and dumplings.)
- Dead squirrels are an interesting form of currency.
- Maybe the “spinster sisters” weren’t really sisters.

*****

Backyard Produce

Speaking of homegrown fruit, my dwarf apple trees will provide me a couple weeks’ worth of fruit this year. I’m guessing I’ll be able to start picking them by the end of August.

I’ll still need to head out to the Georgia mountains in September to bring back a few bushels of orchard fresh apples.

*****

Roadside ~~Vegetable~~ Popcorn Stands

There is a vacant lot beside the road I drive home from work, at which there are various pop-up stands throughout the year. In Fall a temporary pumpkin-selling operation appears, and similarly in December it becomes a Christmas tree lot. So, I was pleased one day in late July to see a canopy tent appear there. I figured this would be a temporary roadside vegetable stand. I slowed down with the intention of pulling over and getting some garden-fresh tomatoes, but as I pulled near, I realized it was…kettle corn.

I didn’t expect that! As much as I may like popcorn, when you’re getting excited about a sliced, fresh tomato, popcorn is a poor substitute.

*****

Office Coffee Doesn’t Have to be Awful

Now let’s venture to the office…

Office coffee is notoriously bad. It is generally pre-ground robusta coffee, so it is obviously never going to be very good, but neither does it have to be gross. The main problem is coffee that sits on a burner for very long will develop a rancid tase and smell. When a carafe gets low, someone will come along and start a new pot without emptying the residual coffee already in the carafe. If that residual coffee is starting to go bad, the entire new pot is then tainted. And the cycle keeps perpetuating.

With these three simple steps, it is possible to make office coffee that is not bad!

1) Rinse out that the carafe before a new pot is made.
2) Rinse out the filter basket before a new pot is made.
3) Use only sealed coffee pouches, not coffee from a re-sealable tin.

Irrespective of office coffee, how and where do you get your first cup of morning coffee?

*****

Office Food

For those of you who work in an office, how do you get your lunch? Do you brown bag it? Have it delivered? Go out with co-workers?

I’ve come full circle. In my early days right out of college when money was tight, I brown-bagged it four days per week to save money. Going out to lunch was a luxury I saved for Fridays.

Over time, it became rare for me to bring my lunch. Instead, I became a lunch-time loner, preferring to go to nearby counter-service restaurants, and then spend my lunchtime reading the newspaper.

And now I’ve come full circle, preferring to bring my lunch to work again. And instead of reading the paper, I sit at my desk, reading online. Being that I’m a lunchtime loner, bringing my lunch also gives me a handy excuse to decline lunch invitations! (“Hey Buck, wanna grab some lunch?” “Sorry, but I brought my lunch today.” My lunch is never anything fancy, just a ham or turkey sandwich, apple or carrots, and some chips.

If you bring your lunch to work, what’s in your lunchbox?

While we’re talking about the office breakroom, does yours have a “Leave some food / Take some food” table? There is one table at my employer’s breakroom that serves that purpose. After Halloween, it fills up with leftover candy. Similarly, during the holiday season there will be all sorts of Christmas confections and treats. Leftover muffins and cupcakes also show up frequently. Summer is my favorite time of year at the table, as co-workers dump the excess produce from their backyard gardens. For whatever reason, cucumbers will not grow on my property, so I’m always glad when they start showing up on the “Take some” food table.

When my wife and I lived in Louisiana, satsuma tangerines and figs were abundant at that office’s “Take some” table. Those were always a treat.

*****

Mr. CBD should be back next Sunday to restore some dignity to this thread. For now, however, please let me know if you have ever eaten squirrel, and if so, how was it prepared?

I have plenty of squirrels in my backyard if you’re willing to trade for whatever produce is growing in your backyard. Here is a “Squirrel and Dumplings” recipe from the Ohio Department of Natural Resources.

[buck.throckmorton at protonmail dot com]

Posted by: Buck Throckmorton at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at August 24, 2025 04:00 PM (+qU29)

2 I get plums at store often, not sure ever got apricot s and I love apricot stuff.

Posted by: Skip at August 24, 2025 04:03 PM (+qU29)

3 I made lobster tails, spinach tomatoes with fresh garlic, and truffle risotto for my mom yesterday. Just dumplings for tonight for myself.

Posted by: Elric the Bladiest Blade at August 24, 2025 04:04 PM (zhA6r)

4 Nobody expects Roadside Kettle Corn!

Posted by: Cicero (@cicero43) at August 24, 2025 04:04 PM (nM3+Q)

5 We have 2 smallish peach trees and for the first time since we planted them 2 years ago we have a bumper crop. I don't care for peaches and mr nec has called uncle on eating them all. Have been passing them out to friends. We have 3 apples total on our trees.

Posted by: neverenoughcaffeine at August 24, 2025 04:05 PM (2NHgQ)

6 I like my eggs soft poached and by soft I mean soft.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:05 PM (kTd/k)

7 We had l9x, eggs, and onions for dinner last night.

Mine came out first, soft curd, smooth and creamy.

Then Mrs. F, firm yet airy.

Then Boy. F. who likes almost rubbery and crispy.

Posted by: San Franpsycho at August 24, 2025 04:05 PM (RIvkX)

8 It's always fun being asked to make food by someone who doesn't cook.

Tonight, my teen boys are going to a non-baby shower for their youth group female adult volunteers (2 are expecting this fall). B/c I make the desserts and bring fruit trays, the director asked me to make a "fruitcake" by email. Now, I see that, and I'm like, that's can't be right. So I write back saying you don't want Christmas, so do you want a fruit TRAY or a cake decorated with fresh fruit? It was the latter, so I spent today making a vanilla cake with vanilla frosting, raspberry preserve filling, and decorated with strawberries, blueberries, and blackberries. Boys pronounced it great (they got to eat the cake slivers), so it should work well.

But man, if I showed up with a holiday brick, that would have been funny. I think they remembered my "flag" cake, and just called it a fruitcake...

Posted by: Nova Local at August 24, 2025 04:06 PM (tOcjL)

9 I can eat 50 eggs.

Posted by: Cool Hand Luke at August 24, 2025 04:06 PM (nM3+Q)

10 Eggs over medium. Maximum runniness of the yolk but all the whites are cooked. Runny whites is like what Bootyjudge wants.

Posted by: Racially Ambiguous Honky at August 24, 2025 04:07 PM (xQtva)

11 Made Burritos with 2 ripe Anaheim peppers I had Friday, they made it spicy. Grilled them first then pealed the skin off.
Making pizza in a hour or so.

Posted by: Skip at August 24, 2025 04:07 PM (+qU29)

12 We have 3 apples total on our trees.
Posted by: neverenoughcaffeine at August 24, 2025 04:05 PM (2NHgQ)
______________________________

Worked in an apple orchard as a kid for college money. Taught me a few things. 1. Bees suck 2. Spanish isn't hard to learn if you're around it every day. AND 3. Apple trees need strategic pruning every year to increase production, and the fruit needs to be sprayed or the bugs will cause blemishes.

Posted by: Orson at August 24, 2025 04:08 PM (dIske)

13 I had to bring lunch during covid and it was always chopped greens, roasted beets and fennel, maybe chopped carrots, dried berries, and berry vinaigrette. It all marinated nicely by the time I ate.

Posted by: San Franpsycho at August 24, 2025 04:09 PM (RIvkX)

14 7 We had l9x, eggs, and onions for dinner last night.

Mine came out first, soft curd, smooth and creamy.

Then Mrs. F, firm yet airy.

Then Boy. F. who likes almost rubbery and crispy.

Posted by: San Franpsycho at August 24, 2025 04:05 PM (RIvkX)

That's my order - For scrambled, I'm 1st out, the spouse is the last out when they are separating and browning, which is so terrible but he loves them that way...it's what he grew up with, and it's nostalgic for him...

Posted by: Nova Local at August 24, 2025 04:09 PM (tOcjL)

15 L&T made apricot jam from the 20 pounds I brought home from the itinerant fruit truck.

It is tasty. Makes a lovely glaze for a pork loin as well.

Posted by: Pete Bog at August 24, 2025 04:10 PM (bwzIF)

16 I am just making grilled chicken, brown rice and a mix of broccolini, carrots and green beans. Simple, but good.

Posted by: Piper at August 24, 2025 04:10 PM (pZEOD)

17 I unnerstan a lot of food in Japan is served with raw egg. Mind you the food is hot.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:10 PM (kTd/k)

18 I don’t eat lunch and haven’t for years. I stopped when I lived in Japan. I was there on business so all meals were comped, and price was no object. I decided I’d hold off on lunch for a bigger dinner, because the dinners there were so amazing. The lunch was just extra calories. My plan worked. While everyone else there with me packed on the pounds, I stayed trim and in great shape. So I adopted that diet when I got back to USA.

Posted by: Elric the Bladiest Blade at August 24, 2025 04:10 PM (zhA6r)

19 My first cup is ... 45 gm of fresh ground (by my ancient Mini Mazer) mix of Indonesian and South American beans from the vet owned Alpha Coffee (Utah - no relationship), brewed in an (also ancient) Krups Moka pot. It's a first rate cup. That old Krups really extracts well. A shame they've stopped making them.

Posted by: YellowBird at August 24, 2025 04:11 PM (MEbkQ)

20 Tonight's dinner is carnitas served on 1/2 price warmed sourdough (I was all ready to make tacos, spouse sees the bread at the store, and says he wants it and hasn't had it in ages) with cheese for the willing and fried onions for me.

With it is a bagged sunflower seed salad and the berries not used on my cake.

Posted by: Nova Local at August 24, 2025 04:11 PM (tOcjL)

21 It is tasty. Makes a lovely glaze for a pork loin as well.
Posted by: Pete Bog at August 24, 2025 04:10 PM (bwzIF)
====
Mrs. F. will do that and we use it for sweet and sour dishes.

Posted by: San Franpsycho at August 24, 2025 04:13 PM (RIvkX)

22 So the new manual coffee grinder is exceptionally well-engineered. It has nearly 30 settings from coarse grind to fine. I haven't found the 'just right' grind setting for drip coffee yet.

I got a new kitchen knife. It's not just sharp- it's Jap sharp. The blade is roughly rectangular, not pointed like a Norman Bates knife. I went to cut a slice of ciabatta bread with it and I didn't even have to make the sawing motion- I just pushed the blade down thru the bread. The box it came in has Jap hieroglyphics on it.

I have a bamboo cutting board on the way. I recently learned that the plastic ones are for shit.

Also on order is something called 'ghost pepper' hot sauce. That should be fun.

Posted by: Don Black at August 24, 2025 04:13 PM (AOsQT)

23
Also on order is something called 'ghost pepper' hot sauce. That should be fun.
Posted by: Don Black at August 24, 2025 04:13 PM (AOsQT)

Try it on ice cream.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:15 PM (kTd/k)

24 First off, whatever happened to apricots and plums?

Costco at the right time of year (coming up, IIRC) has these in abundance. I always buy them.

Posted by: Archimedes at August 24, 2025 04:15 PM (Riz8t)

25 I have to be in the mood for eggs, they aren’t a breakfast staple for me. When I do eat them, I like them poached with a runny yolk. I do love a jammy egg on real Ramen, too.

Posted by: Piper at August 24, 2025 04:15 PM (p4NUW)

26 Yes, on the squirrel. Pan fried with biscuits and gravy.

Posted by: Ben Had at August 24, 2025 04:16 PM (dxWFK)

27 I have a bamboo cutting board on the way. I recently learned that the plastic ones are for shit.

---------

Bamboo cutting boards are sustainable, so you're saving the Earf.

Posted by: Cicero (@cicero43) at August 24, 2025 04:16 PM (nM3+Q)

28 Boy F. and I are alone tonight so we are making Cauliflower Cheddar soup with Vela Dairy cheese, and meatball sliders arugula beet salad on the side.

Posted by: San Franpsycho at August 24, 2025 04:16 PM (RIvkX)

29 We used the leave some/take some table to dispose of all of Wife#1's failed baking experiments. The 2" high pound cake disappeared like magic. Zucchini bread, gone.

Now I have chickens. Same result and they don't leave a half ounce of coffee in the bottom of the community pot...much better colleagues.

Posted by: JSpicy at August 24, 2025 04:16 PM (7GGYi)

30 I like apricot syrup. I rarely eat pancake or waffles but when I do like apricot syrup.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:17 PM (kTd/k)

31 You need to take a bank loan to buy apricots in the grocery.

Posted by: Ben Had at August 24, 2025 04:17 PM (dxWFK)

32 "Fried eggs are a weekend treat for me. I make mine over-easy such that they are just barely runny, which provides just the perfect amount of yolk to sop up with toast."

That's exactly what I want in my eggs. If I'm cooking them myself, I cook on one side for 2 minutes, then flip over and cook for 30 seconds. That usually does it for me. There is no way that I can describe this properly at a restaurant or diner, so I don't even bother.

Sad!

Posted by: Darrell Harris at August 24, 2025 04:18 PM (0CU3H)

33 CBD can't make the thread because he's blindfolded and engaging in some sort of Eyes Wide Shut food orgy.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 24, 2025 04:18 PM (kpS4V)

34 On eggs, did my 1st ever "crack into a hot pot and cook" this week for my daughter's birthday meal at Japanese hot pot...poached in seasoned broth (shabu shabu for me) and then pulled out with a cooked white and runny yolk and served on rice. I almost felt like the old Iron Chef show who was all about tea and egg on rice...it was a great way to end to meal. Just be careful cracking it b/c if you split the broth in the yolk or miss your ladle, it could get ugly...

Posted by: Nova Local at August 24, 2025 04:18 PM (tOcjL)

35 I picked up a whole ribeye from Sam's. 18+ pounds. $15.67 a pound. Only drawback is I had to cut it and trim it myself. But they charge 3 1/2 dollars a pound to do that grand total was $293 and I got over 20 steaks out of it. Vacuum sealed and frozen.

Posted by: rickb223 at August 24, 2025 04:18 PM (FMAqD)

36 I have to be in the mood for eggs, they aren’t a breakfast staple for me. When I do eat them, I like them poached with a runny yolk. I do love a jammy egg on real Ramen, too.
Posted by: Piper at August 24, 2025 04:15 PM (p4NUW)
=====

Mrs. F. will serve hard boiled eggs with chef's salad with the yolk still like honey inside.

Posted by: San Franpsycho at August 24, 2025 04:18 PM (RIvkX)

37 A former coworker once gave me a bag of squirrel parts (I asked her to) so that I could try them.

Lightly breaded, pan fried and seasoned with salt/pepper.

Quite tasty, though not much meat on them leg bones.

Posted by: "Perfessor" Squirrel at August 24, 2025 04:19 PM (IBQGV)

38 What is Charles Brown's Dildo in french?

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:19 PM (kTd/k)

39 Today I tried a new chocolate chip cookie recipe that called for browned butter. I had tried to make browned butter once before, but I was in a hurry and I don't think I got the temp high enough. It was really just melted butter. Today, I think I got it perfect. A lovely shade of amber and a heavenly aroma. I haven't baked the cookies yet so I don't know if it is worth the trouble.

Posted by: screaming in digital at August 24, 2025 04:20 PM (7HoOO)

40 You're right about plums and apricots, by Jove. We ate them all the time grown my up. I loved the biting tartness of the dark purple plum skins paired with the sweetness of the flesh.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 24, 2025 04:20 PM (kpS4V)

41 I spent today making a vanilla cake with vanilla frosting, raspberry preserve filling, and decorated with strawberries, blueberries, and blackberries. Boys pronounced it great (they got to eat the cake slivers), so it should work well.

Did you make a clear glaze for it? There was a bakery near me that used to make a cake with fresh fruit atop it. It wasn't very good, but they'd put a glaze on it that made it look irresistible.

Posted by: Archimedes at August 24, 2025 04:20 PM (Riz8t)

42 Lunch was an avocado stuffed with crabmeat ,diced tomato, and onion.and sprinkled with cilantro.

Posted by: FenelonSpoke at August 24, 2025 04:21 PM (RAb8J)

43 CBD can't make the thread because he's blindfolded and engaging in some sort of Eyes Wide Shut food orgy.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 24, 2025 04:18 PM (kpS4V)
---
I think someone assigned him a book report on today's Reading Thread.

À la recherche du temps perdu by Marcel Proust, though I could be mistaken.

Posted by: "Perfessor" Squirrel at August 24, 2025 04:21 PM (IBQGV)

44 CBD can't make the thread because he's blindfolded and engaging in some sort of Eyes Wide Shut food orgy.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 24, 2025 04:18 PM (kpS4V)
====

Picturing an Ottoman involved.

Posted by: San Franpsycho at August 24, 2025 04:21 PM (RIvkX)

45 It is apple season here, I have made and canned apple sauce, dried apple chips and apple juice. I have made so much I am now giving it all away/ It s also pear season but the pears this year are tiny, and hard to process. I cut up a bunch into chips to dry, so we will see if I can get them to dry right.

I have two types of plums, one is (probably) a Japanese Shiro variety, they are round and sweet and have that sour taste in the skins and around the pits. I make jam out of those.
I also have what I think is a Peshore Yellow Egg, which is like a meaty yellow Italian plum. It has none of the sourness, has flesh about like an apricot, is a freestone fruit, and is very sweet. The one drawback is that it lasts about 8 hours after picking before it goes bad.
I can them and dry them as prunes.

Posted by: Kindltot at August 24, 2025 04:21 PM (rbvCR)

46 What is Charles Brown's Dildo in french?
Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:19 PM (kTd/k)
——
Neon Green Dildo

Posted by: Elric the Bladiest Blade at August 24, 2025 04:21 PM (zhA6r)

47 I live trap the local squirrels when they start getting into our persimmons every September. Anyone in West LA want to barter for live squirrels? (I didn't think so)

Posted by: Westside Dano at August 24, 2025 04:22 PM (J/v2z)

48 So the new manual coffee grinder is exceptionally well-engineered. It has nearly 30 settings from coarse grind to fine.

I got a new kitchen knife. It's not just sharp- it's Jap sharp.

I have a bamboo cutting board on the way. I recently learned that the plastic ones are for shit.

Do you have links to the specific items you purchased?

Posted by: Archimedes at August 24, 2025 04:22 PM (Riz8t)

49 Lordie you folks have good taste.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:22 PM (kTd/k)

50 46 What is Charles Brown's Dildo in french?
Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:19 PM (kTd/k)
——
Neon Green Dildo
Posted by: Elric the Bladiest Blade at August 24, 2025 04:21 PM (zhA6r)

Charlie Brown's Le Dildo

Posted by: Darrell Harris at August 24, 2025 04:23 PM (0CU3H)

51 A former coworker once gave me a bag of squirrel parts (I asked her to) so that I could try them.

Lightly breaded, pan fried and seasoned with salt/pepper.

Quite tasty, though not much meat on them leg bones.
Posted by: "Perfessor" Squirrel at August 24, 2025 04:19 PM (IBQGV)
====

We've heard about you! Killer!

Posted by: Hamsters Running the Blog at August 24, 2025 04:23 PM (RIvkX)

52 It's Dildeau, you savages.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 24, 2025 04:23 PM (kpS4V)

53 You'll never settle for fried squirrels once you've had muskrat.

Posted by: Cicero (@cicero43) at August 24, 2025 04:23 PM (nM3+Q)

54 49 Lordie you folks have good taste.
Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:22 PM (kTd/k)

even the squirrel people?

Posted by: Darrell Harris at August 24, 2025 04:23 PM (0CU3H)

55 What is Charles Brown's Dildo in french?
Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:19 PM (kTd/k)
——
Neon Green Dildo
Posted by: Elric the Bladiest Blade at August 24, 2025 04:21 PM (zhA6r)

Charlie Brown's Le Dildo

Le Bon Aire du Silicone

Posted by: Archimedes at August 24, 2025 04:24 PM (Riz8t)

56 My Grandmother cooked squirrel frequently. She did it "chicken fried" style. Dredged in salted flour and fried then gravy was made in same pan and the squirrel left to get tender. Had to watch out for shot in it though.

Posted by: Pamazon at August 24, 2025 04:24 PM (b5MGU)

57 41 I spent today making a vanilla cake with vanilla frosting, raspberry preserve filling, and decorated with strawberries, blueberries, and blackberries. Boys pronounced it great (they got to eat the cake slivers), so it should work well.

Did you make a clear glaze for it? There was a bakery near me that used to make a cake with fresh fruit atop it. It wasn't very good, but they'd put a glaze on it that made it look irresistible.

Posted by: Archimedes at August 24, 2025 04:20 PM (Riz8t)

No, I don't glaze it. I didn't put the fruit on til 30 minutes ago...didn't want too much bleed.

I wanted to make the closest thing to what they were thinking (when I made the flag cake, I didn't glaze the fruit either). So, I base coated the whole cake, and then let it sit a few hours, then got more frosting in a circle in the middle to attach the fruit.

I like things to taste great more than look great...but the spouse says it looks great, so I'll take it. It looks natural, which was the goal for me - I stole some pics online to give me a feel for how to arrange the fruit and still make it transportable (aka, no fruit to the edge b/c it might slide down)...

Posted by: Nova Local at August 24, 2025 04:25 PM (tOcjL)

58 Chupacabra > Squirrel

Posted by: San Franpsycho at August 24, 2025 04:26 PM (RIvkX)

59 The real use case for AI. Thank you grok!

To translate "Charlie Brown's Dildo" into French, you would say "Le godemichet de Charlie Brown."
"Godemichet" is the French term for dildo.
"Charlie Brown" remains the same, as proper names are typically not translated.
"De" indicates possession, equivalent to "of" in English.
Please note that this phrase is explicit and may be considered inappropriate in many contexts. Let me know if you need further assistance!

Posted by: JSpicy at August 24, 2025 04:26 PM (7GGYi)

60 I went to Walmart to buy coffee today. They have the bigger bags of the brand I prefer. Decided to grab stuff for dinner while I was there and discovered ten pound bags of chicken quarters for $5.96 per bag. I prepped half to smoke today and half to freeze. Then, I after I got the smoker up and running, I went back and grabbed another bag to freeze. I'm unreasonably pleased by this.

Posted by: nogooddeed at August 24, 2025 04:26 PM (4Af9R)

61 If I was more ambitious I'd try cured egg yolk--which I understand involves covering yolks with a mixture of salt and sugar and leaving it for a week.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:26 PM (kTd/k)

62 Fried egg sandwiches were a regular in college, especially after coming home from the bars.

Posted by: Biff Pocoroba at August 24, 2025 04:29 PM (XvL8K)

63 I have a live and let live agreement with my squirrels

Posted by: Skip at August 24, 2025 04:29 PM (+qU29)

64 Charles (the Hammer) Martel had a grandson called The Dildo. You don't want to know what he did to invading Muslims.
He also made a great bechemel.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:30 PM (kTd/k)

65 How runny do you like your eggs?

I like my eggs with the whites cooked and the yolks not; I like them hard-boiled. I like them poached, and scrambled, and as an omelet folded in thirds over pesto or beans or chili or whatever I happen to have on hand.

I also like them raw in ice cream, as you might guess from my Ice Cream Cookery. But I also like them raw in egg nogs of all kinds.

Drink Your Breakfast: 1 banana; 1 egg; 1 cup chilled cider. Whip in a blender. Drink your breakfast in a chilled glass. Bourbon or rum optional.

Posted by: Stephen Price Blair at August 24, 2025 04:30 PM (EXyHK)

66 If I was more ambitious I'd try cured egg yolk--which I understand involves covering yolks with a mixture of salt and sugar and leaving it for a week.
Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:26 PM (kTd/k)

Salt cured eggs are more adventurous. They are the ones dyed hot pink in the Asian market.

If you want to be really adventurous, get the Balut.

Posted by: Kindltot at August 24, 2025 04:31 PM (rbvCR)

67 PS - And why I wanted it close to the same cake I think they were asking for? Pregnant women don't ask for foods they don't want...nor are they the folks you wanna go too far out on a limb (like I asked the kids should I also decorate with some lemon peel or mint, or add citrus to the cake and they were like "no" and I agreed...this cake got asked for b/c 5 month pregnant volunteers ate it 2 months ago, so at 7 months, don't fix what ain't broke...although I couldn't help adding the raspberry preserves...I just figured with extra frosting, something needed to cut the vanilla...and if they hate it, it's easy to skip the small middle coat)...

Posted by: Nova Local at August 24, 2025 04:32 PM (tOcjL)

68 Boneless pork chop smothered in black bean refries with two over easy eggs .

Posted by: Ben Had at August 24, 2025 04:33 PM (dxWFK)

69 26 Yes, on the squirrel. Pan fried with biscuits and gravy.

Posted by: Ben Had at August 24, 2025 04:16 PM

Agree with Ben Had on the squirrel.

My grandmother used to make a giant squirrel pot pie that was excellent.

My grandfather used throw the meat away from the large males. He said the meat from those tasted awful.

When my grandfather got older, he would frequently say he needed a break (in the nice shady parts of the creek bottom), and tell us boys to go on quail hunting.

We would come back later and he would have 6-7 squirrels that he got out of the black walnuts and the oaks. If we did a good job on our end (with the dog doing the real hard work), we would end up with two quail dinners and one squirrel pot pie dinner to cover part of the week without a trip to the grocery store.

We would also pick pawpaws down in the creek bottom.

I really miss my grandparents!

Posted by: Pillage Idiot at August 24, 2025 04:34 PM (HlyYF)

70 This weekend I was going to get a box of peaches and make peach jam, and maybe can some peach chunks. The tomatoes are also starting to get ripe so it is time to start on them as well.

Posted by: Kindltot at August 24, 2025 04:35 PM (rbvCR)

71 58 Chupacabra > Squirrel

Posted by: San Franpsycho at August 24, 2025 04:26 PM

Difficult to shoot blood-sucking mist. Do you have to trap chupacabras?

Posted by: Pillage Idiot at August 24, 2025 04:35 PM (HlyYF)

72 There's a little shop down the street from me that makes the absolute best porkroll, egg and cheese sandwiches in the world.

Posted by: IrishEi at August 24, 2025 04:36 PM (3ImbR)

73 Perfessor Squirrel has fled the thread!

Posted by: Pillage Idiot at August 24, 2025 04:36 PM (HlyYF)

74 Dove breasts served over polenta.

Posted by: Ben Had at August 24, 2025 04:37 PM (dxWFK)

75 screaming in digital. That's my favorite chocolate chip cookie recipe. The raw dough is fabulous tasting. You definitely need to get the butter to that nutty brown color.

Posted by: neverenoughcaffeine at August 24, 2025 04:37 PM (2NHgQ)

76 cut up two slices of bacon and fry them with a diced onion and couple crushed cloves of garlic.
Add in a lot of tomatoes and a couple of cayenne peppers and cook the whole thing down to sauce.
Poach a couple of eggs in the sauce and serve the whole pan over toast

Posted by: Kindltot at August 24, 2025 04:38 PM (rbvCR)

77 >Do you have links to the specific items you purchased?

Posted by: Archimedes
---

gimme a minute

Posted by: Don Black at August 24, 2025 04:38 PM (AOsQT)

78 It sucks when your non-stick skillet stops being non-stick. Scrambled some eggs this morning on the small skillet that I bought specifically for scrambled eggs and omelettes and left behind a thin layer of egg when I put the eggs on the breakfast plate. Bleh, need to go buy another one. I have no idea how it happened, I haven't used it in a while. It used to be so convenient, small and easy to clean because it was non-stick (not teflon coated).

Posted by: Farquad at August 24, 2025 04:39 PM (NtFTC)

79 62 Fried egg sandwiches were a regular in college, especially after coming home from the bars.

Posted by: Biff Pocoroba at August 24, 2025 04:29 PM

I still eat those!

If there is not much in the fridge, I can usually scrape up three eggs, some toast with butter, and some cheese.

Posted by: Pillage Idiot at August 24, 2025 04:39 PM (HlyYF)

80 A former coworker once gave me a bag of squirrel parts (I asked her to) so that I could try them.

Lightly breaded, pan fried and seasoned with salt/pepper.

Quite tasty, though not much meat on them leg bones.
Posted by: "Perfessor" Squirrel at August 24, 2025 04:19 PM (IBQGV)
====

We've heard about you! Killer!
Posted by: Hamsters Running the Blog at August 24, 2025 04:23 PM (RIvkX)
----
It's even more disturbing when you consider my nic...

Posted by: "Perfessor" Squirrel at August 24, 2025 04:40 PM (IBQGV)

81 DH hasn't decided if our apples should become hard cider or apple wine. But they are getting ready to pick, so the decision will have to come down pretty soon.

I just put two raspberry pies in the oven. The most attractive one I will enter in the pie contest this afternoon at the State Fair. The judges won't know what hit 'em.

Posted by: tcn, Pickle Queen of Alaska at August 24, 2025 04:40 PM (1Gsou)

82 Office coffee - I bring my own K Cups.

Office lunch - I bring my own.

Dinner today for tge RMBS Mom and I was beef filled with a bourbon peppercorn pan sauce, creamed spinach, and tiny smashed and roasted rosemary potatoes. I like having the time to play with my food on the weekends. I am also in a food coma.

Posted by: RedMindBlueState at August 24, 2025 04:40 PM (Wnv9h)

83 How runny do you like your eggs?

Pretty runny. Order mine basted so I'm not looking at a bright yellow yolk. I baste mine with bacon grease, but I've seen "chef's" put a lid over the egg and essentially steam it so it's not bright yellow.

Posted by: olddog in mo at August 24, 2025 04:41 PM (4NhiA)

84 Open faced bacon, tomato havarti cheese with over easy eggs sandwich.

Posted by: Ben Had at August 24, 2025 04:42 PM (dxWFK)

85 I just put two raspberry pies in the oven. The most attractive one I will enter in the pie contest this afternoon at the State Fair. The judges won't know what hit 'em.

Posted by: tcn, Pickle Queen of Alaska at August 24, 2025 04:40 PM (1Gsou)

Good luck on winning 1st prize!! That would be so cool!

Posted by: Nova Local at August 24, 2025 04:42 PM (tOcjL)

86 I've noticed that the apples I get have a skin that's nearly inedible because it's so tough.

Same for other fruits like plums, pears, peaches, etc.

No idea exactly what it is, but it is not how I remember fruits being when I was a kid.

Posted by: Martini Farmer at August 24, 2025 04:43 PM (Q4IgG)

87 74 Dove breasts served over polenta.

Posted by: Ben Had at August 24, 2025 04:37 PM

Dove season here starts in 8 days.

We just had a big cold front come through this weekend. It always pushes a million doves our way from the states to the north.

Posted by: Pillage Idiot at August 24, 2025 04:43 PM (HlyYF)

88 screaming in digital. That's my favorite chocolate chip cookie recipe. The raw dough is fabulous tasting. You definitely need to get the butter to that nutty brown color.
Posted by: neverenoughcaffeine
---
I'm glad to hear this. I admit I did have a bite of the dough and it was amazing. I don't plan to bake it for another day or two. I hope I can stay out of it that long.

Posted by: screaming in digital at August 24, 2025 04:44 PM (7HoOO)

89 I still eat those!

If there is not much in the fridge, I can usually scrape up three eggs, some toast with butter, and some cheese.
Posted by: Pillage Idiot
_________

We'd do them with various lunch meats, also fried, and mayo on toast.

If bacon was involved, bread would be fried in bacon grease.

Posted by: Biff Pocoroba at August 24, 2025 04:44 PM (XvL8K)

90
76 cut up two slices of bacon and fry them with a diced onion and couple crushed cloves of garlic.
Add in a lot of tomatoes and a couple of cayenne peppers and cook the whole thing down to sauce.
Poach a couple of eggs in the sauce and serve the whole pan over toast
Posted by: Kindltot at August 24, 2025 04:38 PM (rbvCR)

An eggs in purgatory take! Yum!

Posted by: Piper at August 24, 2025 04:44 PM (p4NUW)

91 nova local--

FWIW, I've made Tyler Florence's recipe for berry trifle for summer parties and it's always been a big hit. It also transports better than a cake. It calls for a jar of lemon curd, but since I'm too cheap to buy it, I use Ina Garten's recipe that's faster and cheaper.

Oooh. I wish I had an excuse to make some of that trifle. There are just two of us and we almost never have dessert, but that trifle is amazing.

Posted by: Art Rondelet of Malmsey at August 24, 2025 04:44 PM (FEVMW)

92
coffee grinder https://tinyurl.com/2s45y6tj

kitchen knife https://tinyurl.com/vkbubnt3

ghost pepper sauce https://tinyurl.com/ye4se76u

bamboo cutting board https://tinyurl.com/mr3454tz

all go to AMZ

Posted by: Don Black at August 24, 2025 04:44 PM (AOsQT)

93 Open faced bacon, tomato havarti cheese with over easy eggs sandwich.
Posted by: Ben Had at August 24, 2025 04:42
--------------

No lettuce? I think it was Oregon Muse that posted wild video of country boys making a BELT. Bacon, egg, lettuce, tomato.

Posted by: olddog in mo at August 24, 2025 04:44 PM (4NhiA)

94 lunch is usually turkey and hard salami with swiss, mayo and dark mustard on sourdough or german rye.
not sure how to spell but squirrel was always a type of stew my dad called burgoo.

Posted by: cmeat at August 24, 2025 04:44 PM (LgQ89)

95 screaming in digital. Make the dough into balls and freeze them. I do that all of the time.

Posted by: neverenoughcaffeine at August 24, 2025 04:45 PM (2NHgQ)

96 Squirrel is lightly floured and deep fried, served with hot sauce of choice. Never worried about shot, always used 22lr.

Posted by: clarence at August 24, 2025 04:45 PM (dL2Vj)

97 My dad liked egss over easy, restaurant style with the top just steamed, or I would flip the eggs for maybe 10 seconds if the whites looked too runny to me. I only eat eggs scrambled usually with some add ins to be like an omelet but scrambled cuz I have no idea how to flip an omelet. I used to by the frozen entrees and then add frozen veggies for office lunch but coming back to office after being remote I've just been going to the cafeteria, their meals are pretty decent. French press coffee in the morning, and don't do office coffee.

Posted by: PaleRider at August 24, 2025 04:46 PM (83y/e)

98 TCN, what sort of press do you use? I built my own, which mostly works. I keep wanting to find one that works better.

Also, what is the difference between hard cider and apple wine?

Posted by: Kindltot at August 24, 2025 04:47 PM (rbvCR)

99 When I worked, we were in the Central Business District (CBD) of New Orleans, about a block from the Quarter. There were/are numerous great, some well known, restaurants within a few blocks. Our office had over 30 salesmen, all with expense accounts. I gained 40 pounds. Fortunately I manage to lose 60 by the time I retired.

Posted by: javems at August 24, 2025 04:47 PM (8I4hW)

100 I have a theory that wild blueberries are better than domestic because looking over your shoulder for bears adds to the flavor.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:47 PM (kTd/k)

101 I make my own cup of coffee every morning. I use whatever strong, dark coffee was on sale. I like the earthy, bold flavors. Fine ground, use a paper filter. I make it strong enough to have sex with. Then I add extra half-n-half. I like it latte style.

Posted by: Elric the Bladiest Blade at August 24, 2025 04:47 PM (zhA6r)

102 olddog, I leave the lettuce out on just a regular BTC and use red onion and avocado slices.

Posted by: Ben Had at August 24, 2025 04:48 PM (dxWFK)

103 84 Open faced bacon, tomato havarti cheese with over easy eggs sandwich.

Posted by: Ben Had at August 24, 2025 04:42 PM

British youth: "We love bacon!"

British cop: "Off to jail for you laddie!"

Nearby American: "We love bacon too!"

American cop: "Off to jail for you."

American: "Nope. We have a 1st Amendment AND a 2nd Amendment."

Posted by: Pillage Idiot at August 24, 2025 04:48 PM (HlyYF)

104 91 nova local--

FWIW, I've made Tyler Florence's recipe for berry trifle for summer parties and it's always been a big hit. It also transports better than a cake. It calls for a jar of lemon curd, but since I'm too cheap to buy it, I use Ina Garten's recipe that's faster and cheaper.

Oooh. I wish I had an excuse to make some of that trifle. There are just two of us and we almost never have dessert, but that trifle is amazing.

Posted by: Art Rondelet of Malmsey at August 24, 2025 04:44 PM (FEVMW)

It's hard to make lemon curd without dairy...doable, but not as good (and not technically "curd" anymore). I always have my youth group desserts without nuts or dairy. Partly so I can make sure they are good (b/c of my allergies) and partly b/c there are actually a few other kids who have dairy or nut allergies in group right now.

They can never eat the dinner (b/c 95% of the time, it's pizza...and the one time it's not, it's still cheese), so the directors like knowing the kids can still join the rest during their meal time eating fruit and dessert (b/c normal groups, I always bring a fresh fruit tray, too)...

Posted by: Nova Local at August 24, 2025 04:48 PM (tOcjL)

105 I drink hot tea not coffee. This morning I had two cups of PG Tips brewed in an English Blue Bettie tea pot, with a double boil (first boil poured in the pot to warm it, second boil put in the pot with the tea to brew). I had the first cup with breakfast, a three egg omelette with shredded cheddar cheese, Italian peppers, bacon, mushrooms, onions, and tomato sauce. The second cup I poured into a travel cup and took with me to Sunday school.

Posted by: NemoMeImpuneLacessit at August 24, 2025 04:49 PM (ZVgZ4)

106 I'm imagining a panel that reads:

BREAK GLASS
IF NO CBD

Posted by: Fenrisulven at August 24, 2025 04:49 PM (ciYHQ)

107 Pillage Idiot, I can be found with a bacon sandwich in one hand and a .357 in the other.

Posted by: Ben Had at August 24, 2025 04:51 PM (dxWFK)

108 My wife is trying to convince me to adopt two more cats.

Posted by: Kindltot at August 24, 2025 04:52 PM (rbvCR)

109 86 I've noticed that the apples I get have a skin that's nearly inedible because it's so tough.

Same for other fruits like plums, pears, peaches, etc.

No idea exactly what it is, but it is not how I remember fruits being when I was a kid.

Posted by: Martini Farmer at August 24, 2025 04:43 PM

I think the suppliers to the grocery food network all produce the varietals that last the best from the field all of the way through a couple of days in the store display.

I can't really blame them, nobody buys sh*tty looking fruit at the store.

I think that is one area where getting the "eating" varietals at the local farmer's market are MUCH better.

Posted by: Pillage Idiot at August 24, 2025 04:52 PM (HlyYF)

110 Lunch for me depends on what is happening, but my new favorite is plain rice cake with a little bit of probiotic cream cheese, left over chicken sliced thin, or boars head fire roast in a pinch, lettuce, siracha and everything bagel spice sprinkled on top.

Posted by: Piper at August 24, 2025 04:53 PM (p4NUW)

111 100 I have a theory that wild blueberries are better than domestic because looking over your shoulder for bears adds to the flavor.

Posted by: Still lurking up north, read some, don't comment much at August 24, 2025 04:47 PM

I didn't know that blueberries even had shoulders!

Posted by: Pillage Idiot at August 24, 2025 04:55 PM (HlyYF)

112 Lunch is my one meal a day and I will regularly do steak.eggs and hashbrowns.

Posted by: Ben Had at August 24, 2025 04:56 PM (dxWFK)

113 110 Lunch for me depends on what is happening, but my new favorite is plain rice cake with a little bit of probiotic cream cheese, left over chicken sliced thin, or boars head fire roast in a pinch, lettuce, siracha and everything bagel spice sprinkled on top.

Posted by: Piper at August 24, 2025 04:53 PM (p4NUW)

Man, reading the words "plain rice cake" instantly brought me back to the 80s

. I realize they made a come back as people now avoid gluten, and they taste better now...but you know how they talk about "indelible food memory" - yeah, as a little kid biting one plain...

Posted by: Nova Local at August 24, 2025 04:56 PM (tOcjL)

114 Plums and apricots from the grocery store taste pretty much like nothing. I buy boxes of peaches from a Palisade, Co peach truck that has scheduled runs each year to Oklahoma and Texas and they taste wonderful, as they should. This year, I froze a box, ate a box, and then bought another box when they came back the other day. Peaches are my favorite fruit.

Posted by: huerfano at August 24, 2025 04:56 PM (98kQX)

115 Man, reading the words "plain rice cake" instantly brought me back to the 80s. I realize they made a come back as people now avoid gluten, and they taste better now...but you know how they talk about "indelible food memory" - yeah, as a little kid biting one plain...
Posted by: Nova Local at August

The caramel ones taste like Sugar Pops used to taste!

Posted by: Piper at August 24, 2025 04:57 PM (p4NUW)

116 Squirrel and dumplings. One of my friends growing up mother made them, plus the best sweet tea and apple layer cake (homemade apple butter). For box lunches, they make a small crockpot that is great for having a hot meal. Plug it in when you get to work and have a hot meal not ruined by a microwave.

Posted by: MacRadDoc at August 24, 2025 04:57 PM (+OjEW)

117 107 Pillage Idiot, I can be found with a bacon sandwich in one hand and a .357 in the other.

Posted by: Ben Had at August 24, 2025 04:51 PM

NostraIdiot predicts that no limey cop armed only with a nightstick is ever going to take your sammich!

Posted by: Pillage Idiot at August 24, 2025 04:57 PM (HlyYF)

118 86 I've noticed that the apples I get have a skin that's nearly inedible because it's so tough.

Same for other fruits like plums, pears, peaches, etc.

No idea exactly what it is, but it is not how I remember fruits being when I was a kid.

Posted by: Martini Farmer at August 24, 2025 04:43
------------------

It could be that Apeel plant-based coating that Bill Gates is putting on produce to extend its life.

Posted by: olddog in mo at August 24, 2025 04:57 PM (4NhiA)

119 The squirrel meat portion of the post reminded me of the Columbo episode starring Johnny Cash (Tommy Brown, who finished off his wife Edna, a "sanctimonious hypocritical Bible spouting blackmailer"). Columbo (Peter Falk, for those under 29) arrives at the house that Tommy Brown is renting to investigate Edna's brother's claims that Tommy crashed his plane to get rid of Edna. The lawn is covered in bikini-clad ladies enjoying a post-funeral gathering including a chili made with squirrel meat. Peter Falk's hilarious reaction to finding out, mid-spoonful of chili, that it was made from squirrel meat is one of the most amusing scenes of the series.

Posted by: PennaLady at August 24, 2025 04:58 PM (y6jPI)

120 huerfano, I make peachello when white peaches are in season. along with peach shortcake.

Posted by: Ben Had at August 24, 2025 04:59 PM (dxWFK)

121 The time is ripe for my patented recipe, rat o'van. It's a rat, you see . . .

Posted by: Baldrick at August 24, 2025 04:59 PM (gKWVE)

122 115 Man, reading the words "plain rice cake" instantly brought me back to the 80s. I realize they made a come back as people now avoid gluten, and they taste better now...but you know how they talk about "indelible food memory" - yeah, as a little kid biting one plain...
Posted by: Nova Local at August

The caramel ones taste like Sugar Pops used to taste!

Posted by: Piper at August 24, 2025 04:57 PM (p4NUW)

That's not a positive for me...I was the one 80s kid who hated all the pops - Corn Pops, Sugar Pops, Honey Smacks, etc...now that said, there were other sugary cereals I loved (Count Chocula, Honey Comb, Cocoa Pebbles, etc)...

Posted by: Nova Local at August 24, 2025 04:59 PM (tOcjL)

123 It could be that Apeel plant-based coating that Bill Gates is putting on produce to extend its life.

Posted by: olddog in mo at August 24, 2025 04:57 PM

... and shorten our lives?

Posted by: Pillage Idiot at August 24, 2025 05:00 PM (HlyYF)

124 >>I think that is one area where getting the "eating" varietals at the local farmer's market are MUCH better.

We have a bunch farmer's markets around here and I agree.

Posted by: JackStraw at August 24, 2025 05:01 PM (viF8m)

125 huerfano, I make peachello when white peaches are in season. along with peach shortcake.
Posted by: Ben Had at August 24, 2025 04:59 PM

Ripe white peaches are phenomenal. I sometimes make a peach salsa with them to go with grilled pork or chicken in the summer.

Posted by: RedMindBlueState at August 24, 2025 05:02 PM (Wnv9h)

126 RMBS, oh my, yes.

Posted by: Ben Had at August 24, 2025 05:03 PM (dxWFK)

127 peach shortcake.
Posted by: Ben Had

My mouth is watering!

Posted by: Piper at August 24, 2025 05:03 PM (p4NUW)

128 screaming in digital. Make the dough into balls and freeze them. I do that all of the time.
Posted by: neverenoughcaffeine
---
That's a great suggestion. I have also learned that if I'm very efficient, I can make cookie dough over my lunch break then bake it that evening. One of the benefits of working at home.

Posted by: screaming in digital at August 24, 2025 05:04 PM (7HoOO)

129 >>Open faced bacon, tomato havarti cheese with over easy eggs sandwich.

Posted by: Ben Had at August 24, 2025 04:42 PM

I have all those things. I do love a good fried egg sandwich.

Posted by: huerfano at August 24, 2025 05:04 PM (98kQX)

130 The time is ripe for my patented recipe, rat o'van. It's a rat, you see . . .
Posted by: Baldrick at August 24, 2025 04:59 PM

"...that's been run over by a van."

- CPT Blackadder

Posted by: RedMindBlueState at August 24, 2025 05:04 PM (Wnv9h)

131 there were other sugary cereals I loved (Count Chocula, Honey Comb, Cocoa Pebbles, etc)...
Posted by: Nova Local
------
Chocolate Frosted Sugar Bombs

Posted by: Calvin at August 24, 2025 05:05 PM (XeU6L)

132 Foodie tip as seen on Facebook:

If you are running short on time during the week, pre-boil your pasta water on Sunday and freeze it.

Posted by: rickb223 at August 24, 2025 05:06 PM (zXOsD)

133 I put a scoop of creme fraiche on the cake and then the peaches.

Posted by: Ben Had at August 24, 2025 05:06 PM (dxWFK)

134 The time is ripe for my patented recipe, rat o'van. It's a rat, you see . . .
Posted by: Baldrick at August 24, 2025 04:59 PM

"...that's been run over by a van."

- CPT Blackadder
Posted by: RedMindBlueState

Himalayan ground hog.

I found Himalayan in the road.

Posted by: rickb223 at August 24, 2025 05:07 PM (zXOsD)

135 Chocolate Frosted Sugar Bombs
Posted by: Calvin at August 24, 2025 05:05 PM (XeU6L)

they're actually kind of bland until you scoop some sugar on them.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:07 PM (0aYVJ)

136 Making chocolate chili cake with raspberry whipped cream for dessert

Posted by: Ben Had at August 24, 2025 05:09 PM (dxWFK)

137 135 Chocolate Frosted Sugar Bombs
Posted by: Calvin at August 24, 2025 05:05 PM (XeU6L)

they're actually kind of bland until you scoop some sugar on them.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:07 PM (0aYVJ)

I thought you only liked Life cereal?

Posted by: Nova Local at August 24, 2025 05:10 PM (tOcjL)

138 Yolks on fried eggs should be warm and runny, with the white cooked through. Some places this is "over easy" some places this is "over medium" so have to specify. I prefer to baste fried eggs to get this result without the unwanted possibility of getting nasty ass brown crust on the eggs. If I wanted nasty ass brown crust on my eggs I'd get Stacey Abrams to wipe with them first.

Posted by: Not that I feel strongly about it at August 24, 2025 05:10 PM (TbWk/)

139 @ nurse ratched

I saw in FWP thread that you are anxious over potential BP meds..

I was on BP meds for roughly a decade. I even had the med strength upped because it was still high which frustrated me because I stay pretty fit.

Couple of years ago I cut way down on alcohol and started having lighthead episodes, almost fainting. A friend (retired rn) was with me when it happened once and he immediately took my BP. It was waaaay low.

End of the story is I’m no longer medicated at all, and my BP is fine at 60yo

Point being, BP meds do not have to be a life sentence. Perhaps there are changes you can make to either reduce or eliminate the need.

By all means, get your BP controlled asap, but don’t just surrender and think it always has to be this way.

Posted by: Ghbucky at August 24, 2025 05:11 PM (/xDbx)

140 I’ve eaten rat. It’s street food in SE Asian countries. It was all over Saigon, as I remember. My mom was repulsed. The Blade had to try it.

Posted by: Elric the Bladiest Blade at August 24, 2025 05:11 PM (zhA6r)

141 It seems we were poors when I was a kid. My favorite cereal was Kix with Nestle Quick (or Hershey) chocolate milk powder mixed in with the milk.

It was actually much better than Cocoa Puffs. And, more importantly, cheaper.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:12 PM (0aYVJ)

142 The secret to perfect fried eggs is to tighten the yolks with hot bacon fat. Spoon fat over the yolks as the white begins to firm up. Basted eggs. A good short order cook knows that term...

Posted by: Joe Kidd at August 24, 2025 05:14 PM (nbLIj)

143 98 TCN, what sort of press do you use? I built my own, which mostly works. I keep wanting to find one that works better.

Also, what is the difference between hard cider and apple wine?
Posted by: Kindltot at August 24, 2025 04:47 PM (rbvCR

DH has me he got from his brother. IDK what it is. I doubt it has a label. But it is kinda attractively designed. As I understand the difference, you can poison yourself with bad cider but just make nasty tasting wine. Or maybe that’s distilling.

This is our first year but if it works I will tell you what we did.

Posted by: tcn, Pickle Queen of AK at August 24, 2025 05:14 PM (1Gsou)

144 Am I the only one who thinks Count Chocula was homosexual?

Posted by: Elric the Bladiest Blade at August 24, 2025 05:14 PM (zhA6r)

145 141 It seems we were poors when I was a kid. My favorite cereal was Kix with Nestle Quick (or Hershey) chocolate milk powder mixed in with the milk.

It was actually much better than Cocoa Puffs. And, more importantly, cheaper.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:12 PM (0aYVJ)

It all depended on your coupons...and if your dad stocked up when he saw a deal...yeah, my dad did more grocery shopping than my mom, so bigger and more was always better...then again, he had 6 kids, so he wasn't wrong...

Posted by: Nova Local at August 24, 2025 05:15 PM (tOcjL)

146 132 Foodie tip as seen on Facebook:

If you are running short on time during the week, pre-boil your pasta water on Sunday and freeze it.

Posted by: rickb223 at August 24, 2025 05:06 PM (zXOsD)

Why not just use instant water?

Posted by: tcn, Pickle Queen of AK at August 24, 2025 05:17 PM (1Gsou)

147 Mikey Alpha Kilo at August 24, 2025 05:07 PM (0aYVJ)

I thought you only liked Life cereal?
Posted by: Nova Local at August 24, 2025 05:10 PM (tOcjL)

Ha! I loathed that commercial when I was a kid. Especially since my friends always quoted it wrongly: "He likes it! Hey Mikey!" is the proper quotation.

Kind of like;" Dave's not here man!" No! NO! Tommy Chong simply said "Dave's not here". Never "man." Do not test me. I have that LP in my collection.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:17 PM (0aYVJ)

148 Yet for something fast, keep very good meatballs in freezer and can throw a few in pasta sauce and heat up pasta fairly quick.

Posted by: Skip at August 24, 2025 05:17 PM (+qU29)

149 One of the things I learned at my Aunt's Cafe is you never cook anything but eggs in the egg pan

Posted by: Ben Had at August 24, 2025 05:18 PM (dxWFK)

150 144 Am I the only one who thinks Count Chocula was homosexual?
Posted by: Elric the Bladiest Blade at

You are just stereotyping because he was the best dressed of all the monster cereal characters.

Posted by: Piper at August 24, 2025 05:18 PM (p4NUW)

151 then again, he had 6 kids, so he wasn't wrong...
Posted by: Nova Local at August 24, 2025 05:15 PM (tOcjL)

In our house, Mom was the frugal shopper. I was the oldest of 7. She did pretty well in the '70s and '80s, but I did get pretty tired of tuna casserole and "goulache" which was just ground beef with macaroni and tomato paste.

Hell, at least we got protein.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:22 PM (0aYVJ)

152 150 144 Am I the only one who thinks Count Chocula was homosexual?
Posted by: Elric the Bladiest Blade at

You are just stereotyping because he was the best dressed of all the monster cereal characters.

Posted by: Piper at August 24, 2025 05:18 PM (p4NUW)

Wouldn't it have been the pink one - Franken Berry...

Or the one I never heard of til my adulthood - Frute Brute...who now that I've seen him, I understand why they kept him away from 80s kids childhoods...

Posted by: Nova Local at August 24, 2025 05:22 PM (tOcjL)

153 And "goulache" which was just ground beef with macaroni and tomato paste.

Hell, at least we got protein.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:22 PM (0aYVJ)

OMG, our moms must have been best friends - I have eaten that EXACT goulash, just with a different spelling

...if yours didn't add salt, either, we definitely must be related...

Posted by: Nova Local at August 24, 2025 05:24 PM (tOcjL)

154 My cereal as a kid was shredded wheat with a bag of sugar on it. I loved it. Especially the sugary milk with stray shreds at the end.

Posted by: polynikes at August 24, 2025 05:24 PM (EYmYM)

155 they're actually kind of bland until you scoop some sugar on them.
Posted by: Mikey Alpha Kilo
----------

Had to go find the strip:
https://shorturl.at/KJ9tB

Posted by: Mike Hammer, etc., etc. at August 24, 2025 05:25 PM (XeU6L)

156 I for one approve of this new style food thread.

Give CBD a raise.

Posted by: Operator Error at August 24, 2025 05:26 PM (UKjVg)

157 So, it rains here at Casa Sin Problemas, Gulf Coast, apparently. Like, a lot. Sunday steak will be butter-seared on very hot cast iron...

Posted by: Joe Kidd at August 24, 2025 05:26 PM (nbLIj)

158 One of the things I learned at my Aunt's Cafe is you never cook anything but eggs in the egg pan
Posted by: Ben Had at August 24, 2025 05:18 PM (dxWFK)

In Alaska I worked with a short order cook who was an expert in frying eggs and omelets in his own pans. Fried eggs, no spatula, just a quick, flawless flip. Omelets, a spatula to fold the omelet, then the flip. They were not allowed in the restaurant's dishwasher. He washed them by hand, and tucked them away so nobody else would use them after his shift. Cool guy, kinda weird.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:27 PM (0aYVJ)

159 Why not just use instant water?
Posted by: tcn, Pickle Queen of AK

I know, right? Kids these days thinking they've invented something new.

Posted by: rickb223 at August 24, 2025 05:28 PM (zXOsD)

160 Mikey, my aunt was the same way about her pan.

Posted by: Ben Had at August 24, 2025 05:28 PM (dxWFK)

161 Had to go find the strip:
https://shorturl.at/KJ9tB
Posted by: Mike Hammer, etc., etc. at August 24, 2025 05:25 PM (XeU6L)

My wife and sons chipped in to buy me the Complete Calvin and Hobbes boxed set, hardcover, for Christmas one year. They are pretty cool.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:30 PM (0aYVJ)

162 And "goulache" which was just ground beef with macaroni and tomato paste.

Hell, at least we got protein.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:22 PM (0aYVJ)

OMG, our moms must have been best friends - I have eaten that EXACT goulash, just with a different spelling...if yours didn't add salt, either, we definitely must be related...
Posted by: Nova Local at August 24, 2025 05:24 PM (tOcjL)

I still make variations for myself to this day. Brown a pound of ground beef and add to any number of things.

An occasional box of hamburger helper ain't bad either.

Posted by: polynikes at August 24, 2025 05:30 PM (EYmYM)

163 I take my eggs like I take my women....cold and hard boiled!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at August 24, 2025 05:31 PM (QGaXH)

164
My wife and sons chipped in to buy me the Complete Calvin and Hobbes boxed set, hardcover, for Christmas one year. They are pretty cool.
Posted by: Mikey Alpha Kilo
------

I'm envious.

Posted by: Mike Hammer, etc., etc. at August 24, 2025 05:31 PM (XeU6L)

165 Welp, I forget who recommended using beef tallow to cook pork loin, but I had a chance to do it last week.

Boy howdy was that good!

Yeah, the tallow's not completely cheap but what an excellent way to put some flavor into a cheap, tasteless part of the pig.

Posted by: Additional Blond Agent, STEM Guy at August 24, 2025 05:32 PM (/HDaX)

166 And.....I take my coffee like I take my women.....black and hot...

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at August 24, 2025 05:32 PM (QGaXH)

167
OMG, our moms must have been best friends - I have eaten that EXACT goulash, just with a different spelling...if yours didn't add salt, either, we definitely must be related...
Posted by: Nova Local at August 24, 2025 05:24 PM (tOcjL)

I still make variations for myself to this day. Brown a pound of ground beef and add to any number of things.

An occasional box of hamburger helper ain't bad either.

Posted by: polynikes at August 24, 2025 05:30 PM (EYmYM)

Yes, you add flavor...it seems our moms were not believers in that...tomato, macaroni, ground beef, no seasoning (not even salt) - that was supposed to be good eating...

Posted by: Nova Local at August 24, 2025 05:34 PM (tOcjL)

168 Office coffee. I would make a full pot of coffee at home in the morning (half-caff, fresh ground beans) drink a cup or two, and then fill my one-quart Stanley construction-grade thermos, which I had left over from when I worked for a living.

If the coffee was bad that day, I had no one but myself to blame.

Plus, I got to avoid all the petty drama of who took the last cup and didn't refill the pot, etc.

Posted by: Idaho Spudboy at August 24, 2025 05:34 PM (l8IGe)

169 Beef tallow. The old ways really are the best.

Posted by: Ben Had at August 24, 2025 05:34 PM (dxWFK)

170 Mikey, my aunt was the same way about her pan.
Posted by: Ben Had at August 24, 2025 05:28 PM (dxWFK)

When I moved to Idaho I had no pans or pots. I bought a pan, out of the blue, that has become my go-to for cooking eggs. From Fred Meier, of all places. Great non-stick surface. Still working on the flip.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:34 PM (0aYVJ)

171
Squirrel stew is the shiznit. Home made dumplings, brown gravy.
Wild figs. Sweet potatos, mom would wash them, butter them up, and insert a 6lb nail in both ends to transfer oven heat.

Hungry now. brb.

Posted by: BifBewalski - at August 24, 2025 05:35 PM (QVmho)

172 I like my women like I like my oatmeal. Thick and Lumpy.

Posted by: Bill Clinton at August 24, 2025 05:36 PM (EYmYM)

173 Only had squirrel once . It was in the form of a stew cooked at a campsite after a day of hunting. I was starving so I couldn't tell you if I really liked it or not. At the time it was great.

Posted by: Bill Clinton at August 24, 2025 05:38 PM (EYmYM)

174 Eggs?
Over and hard.

Posted by: Diogenes at August 24, 2025 05:39 PM (2WIwB)

175 Blonde & sweet for me

Posted by: Don Black at August 24, 2025 05:39 PM (AOsQT)

176 Rabbit is on the menu around here. Pan fried with white wine and herbs

Posted by: Ben Had at August 24, 2025 05:41 PM (dxWFK)

177 Thanks for filling in for CBD, Buck!

Posted by: FenelonSpoke at August 24, 2025 05:41 PM (2GCMq)

178 172 I like my women like I like my oatmeal. Thick and Lumpy.

Posted by: Bill Clinton at August 24, 2025 05:36 PM

I like my oatmeal with a little brown sugar (actual).

Apparently, Slick Willie likes his oatmeal sprinkled with a few felonies.

Posted by: Pillage Idiot at August 24, 2025 05:41 PM (HlyYF)

179 Pizza on stone, fresh basil and oregano, sweet bell pepper. Forgot to get pepperoni

Posted by: Skip at August 24, 2025 05:42 PM (+qU29)

180 Off perv President sock

Posted by: polynikes at August 24, 2025 05:42 PM (EYmYM)

181 15 minutes at 450

Posted by: Skip at August 24, 2025 05:43 PM (+qU29)

182
Rabbit is on the menu around here. Pan fried with white wine and herbs
Posted by: Ben Had

Rabbit is good eating. West Texas Jack Rabbit are nice and lean with a good bit of meat on them.

Posted by: BifBewalski - at August 24, 2025 05:43 PM (QVmho)

183

And "Hi" Ben Had!

Posted by: BifBewalski - at August 24, 2025 05:43 PM (QVmho)

184 Since this is partly an "egg" thread, why do people eat quail eggs - compared to chicken eggs?

They are much smaller eggs, and I think chickens are much more robust to keep alive compared to fragile quail.

Is it just bougie virtue signaling, or do quail eggs taste significantly better?

Posted by: Pillage Idiot at August 24, 2025 05:43 PM (HlyYF)

185 I like my women like I like my oatmeal. Thick and Lumpy.
Posted by: Bill Clinton

I like my women like I like my coffee.

Posted by: rickb223 at August 24, 2025 05:44 PM (zXOsD)

186 178 172 I like my women like I like my oatmeal. Thick and Lumpy.

Posted by: Bill Clinton at August 24, 2025 05:36 PM

I like my oatmeal with a little brown sugar (actual).

Apparently, Slick Willie likes his oatmeal sprinkled with a few felonies.
Posted by: Pillage Idiot at August 24, 2025 05:41 PM (HlyYF)

I started something.....hee hee hee!

My woik here is done.

I like my eggs over hard, in butter. Nothing runny at all. So well done I could patch the roof with them....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at August 24, 2025 05:45 PM (QGaXH)

187 SpaceX - Starship - Suborbital Test Flight 10
OLP-A - Starbase Texas - Space Affairs Live
Launch Date: August 24, 2025 (CDT)
Launch Status: The launch window will open at 6:30 p.m. CDT, 2330 UTC ( August 25, 01:30 CEST. )

https://youtu.be/mczsxVZn2_Q

My Dad and I both liked our fried eggs runny, still with the whites a little gooey. Was awesome for toast. Mom and Sis wanted fully cooked whites with slightly runny yolk.

Posted by: Joyenz at August 24, 2025 05:45 PM (sPQoU)

188 Bif, a good friend raises them so I am incredibly fortunate.

Posted by: Ben Had at August 24, 2025 05:45 PM (dxWFK)

189 Pillage, Cajun pickled quail eggs will be available at the MoMe.

Posted by: Ben Had at August 24, 2025 05:47 PM (dxWFK)

190 For those of you who work in an office, how do you get your lunch? Do you brown bag it? Have it delivered? Go out with co-workers?

Years ago when I went to an office, I had a filling breakfast, skipped lunch and ate again at home.

Now with WFH and a MAHA and YT recipe inspired spouse and a pellet grill, I have been eating what would go for $30-$50 meals (salmon or filet Mignon, rotisserie chicken) sides of sauteed spinach, seasoned squash, etc. made with top ingredients. Then skip dinner and 4/20 I.F. until breakfast

For those jaunts to the office, everything is catered, but dinners are Tommy Bahama, Yard House etc. That is like being on a cruise ship where there is opportunity to put on weight.

Posted by: Unknown Drip Under Pressure at August 24, 2025 05:47 PM (rgGn5)

191 Actually, Juanita Broaddrick who claimed Bill Clinton raped her decades ago was not lumpy . She was tall and then when much younger :

https://tinyurl.com/2tvxwr3z

Posted by: FenelonSpoke at August 24, 2025 05:48 PM (2GCMq)

192
We have 3 apples total on our trees.
Posted by: neverenoughcaffeine
______________________________
Worked in an apple orchard as a kid for college money. Taught me a few things. 1. Bees suck 2. Spanish isn't hard to learn if you're around it every day. AND 3. Apple trees need strategic pruning every year to increase production, and the fruit needs to be sprayed or the bugs will cause blemishes.
Posted by: Orson

Living in the edge of the Kisatchie National Forest, my horse would inevitably find the abandoned farms (from the land sales that provided the NF land). She'd head for pear tree groves, apple groves, and fig trees. My job was to climb the trees and toss down fruit for her. I guess you could say she introduced me to fresh fruit. Never had any better either.

Posted by: BifBewalski - at August 24, 2025 05:48 PM (QVmho)

193 I like my women like I like my eggs.

Poached

Posted by: Ted Bundy at August 24, 2025 05:48 PM (EYmYM)

194 I like my women like I like my eggs.

Over easy

Posted by: Ted Bundy at August 24, 2025 05:49 PM (EYmYM)

195 191-tall and "thin"

Posted by: FenelonSpoke at August 24, 2025 05:49 PM (2GCMq)

196 Hatch chiles have landed here in Columbus OH. So I made Hatch green chile pork stew. I'll also make homemade Hatch chile pimento cheese, which is excellent on burgers and grilled chicken sandwiches.

Posted by: Otto Pen at August 24, 2025 05:49 PM (sJHOI)

197 Crap I forgot to take off sock.

Posted by: polynikes at August 24, 2025 05:49 PM (EYmYM)

198 Crap I forgot to take off sock.
Posted by: polynikes at August 24, 2025 05:49 PM (EYmYM)

Don't throw it in the dryer unless you're willing to lose it.

Posted by: Hour of the Wolf at August 24, 2025 05:51 PM (S/Y4j)

199 > Sorry, but I brought my lunch today.

(to the tune of "Jimmy Crack Corn/The Blue Tailed Fly")

Chicken pot pie, and I don't care.
Chicken pot pie, and I don't care.
Chicken pot pie, and I don't care.
I brought my lunch today.

Some of the school lunches when I was a kid were pretty good.

The chicken pot pie was not one of them.

Oh, and I like my eggs scrambled and fully cooked (but not hard/burned).

I like all of my food to be safely dead before I eat it.

Posted by: Rodrigo Borgia at August 24, 2025 05:51 PM (qpyNK)

200 Before I forget, Aldi's is continuing to clearance their summer stuff...and some stuff that sells out comes back. 39 cent unsweetened cold brew cans were a nice treat to see (smooth enough that I did drink it black, which I NEVER do with coffee)...

For those who might want some of their summer offerings - the bulgogi has still not made it back, but I hope for it (b/c the sale price, if it's there, is amazing)...

Posted by: Nova Local at August 24, 2025 05:51 PM (tOcjL)

201 Posted by: polynikes at August 24, 2025 05:49 PM (EYmYM

LOL. Maybe you should go back to the more cheerful topic of food😉

Posted by: FenelonSpoke at August 24, 2025 05:51 PM (2GCMq)

202 Growing up in the 1970s, there was a nasty spurt of inflation and a cattle shortage. Beef got expensive. Mom, who had grown up poor, discovered that you could get bulk packages of chicken hearts at the supermarket.

Dad, who had grown up even poorer than Mom, enjoyed a big dish of boiled chicken hearts and noodles. Salt and pepper were the main spices used in Mom's kitchen.

If I could go back in time, I would hand my younger self a big bottle of Tabasco sauce and tell him, "It gets better."

Posted by: Idaho Spudboy at August 24, 2025 05:51 PM (l8IGe)

203 I bring my lunch to work. Also my breakfast, because I roll in early.

Breakfast is usually Noosa yogurt mixed with granola. Lunch is whatever the hell I can scrounge from the fridge. Worst case, I walk a block or two to get a sammich (my office is downtown).

Posted by: Mikey Alpha Kilo at August 24, 2025 05:52 PM (0aYVJ)

204 Otto Pen, hatch chilies freeze really well. I just throw them in freezer bags until.I want them then roast them.

Posted by: Ben Had at August 24, 2025 05:52 PM (dxWFK)

205 I like my coffee like I like my men.

Ground up and kept in the freezer.

Posted by: Jeffrey Dahmer at August 24, 2025 05:53 PM (qpyNK)

206 Office coffee is notoriously bad. It is generally pre-ground robusta coffee, so it is obviously never going to be very good, but neither does it have to be gross.

Depends. In the 80's and 90's it was the usual Arabica pre-ground coffee in the mylar bags.

During the tech boom, coffee was almost always locally roasted beans where the beans are ground then placed in the commercial grade drip coffee machine, but into an insulated carafe not on a cheap glass pot on an always on burner.

Later I roasted my own beans, French press into a personal 2L insulated container and nursed that all day.

Now, WFH, I make Americanos from the espresso machine using SO home roasted beans.

Posted by: Unknown Drip Under Pressure at August 24, 2025 05:53 PM (rgGn5)

207 Crap I forgot to take off sock.
Posted by: polynikes at August 24, 2025 05:49 PM (EYmYM)

Evil Mikey is chortling.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:54 PM (0aYVJ)

208 My office coffee was 100x better than any Keurig coffee. And since I only drink one cup of coffee in the morning that's what I drink unfortunately.

Posted by: polynikes at August 24, 2025 05:55 PM (EYmYM)

209 184 Since this is partly an "egg" thread, why do people eat quail eggs - compared to chicken eggs?

They are much smaller eggs, and I think chickens are much more robust to keep alive compared to fragile quail.

Is it just bougie virtue signaling, or do quail eggs taste significantly better?
Posted by: Pillage Idiot

Raw quail egg over salmon roe wrapped in nori is a favorite

Posted by: nurse ratched at August 24, 2025 05:56 PM (mT+6a)

210 Is it just bougie virtue signaling, or do quail eggs taste significantly better?

Posted by: Pillage Idiot at August 24, 2025 05:43 PM (HlyYF)

It is almost certainly the tiny size of the quail eggs for sushi.

Posted by: CharlieBrown'sDildo at August 24, 2025 05:56 PM (L5An7)

211 I've heard, but have not tried it, that you can raise quail indoors if you don't have space for chickens. You'd need a few to get enough eggs to make it worthwhile.

Posted by: Jeffrey Dahmer at August 24, 2025 05:58 PM (qpyNK)

212 I bring my lunch to work. Also my breakfast, because I roll in early.[/i[]

Back in the commuting days, if I didn't get up early enough to make my own hot breakfast sandwich to take in to work, I would stop off at Jack off in a Box and get some breakfast burrito or the Ultimate Breakfast Sandwich meal, which is about a day's worth of calories and instant metabolic dysfunction Right There.

Now my breakfasts at home are better than what one can get a t First Watch / Egg Harbor Café / Another Broken Egg Café etc.

Posted by: Unknown Drip Under Pressure at August 24, 2025 05:59 PM (rgGn5)

213 One of the few things I miss about Colorado is the easy access to Hatch green chilis. I know, I can buy them, what with the interwebs and all.

But, there was one restaurant in Fort Collins I miss: Consuelo's. Riverside and Lemay.

Posted by: Mikey Alpha Kilo at August 24, 2025 05:59 PM (0aYVJ)

214 Quail are the very hardest birds to pen raise. They die at the drop of a hat.

Posted by: Ben Had at August 24, 2025 06:00 PM (dxWFK)

215 Rabbit is on the menu around here. Pan fried with white wine and herbs
Posted by: Ben Had at August 24, 2025 05:41 PM

Mmmm....rabbit. I like to braise it with white wine, lots of fresh rosemary, crushed garlic, and a little bit of Italian sausage. A little polenta, and that's a fine meal.

Posted by: RedMindBlueState at August 24, 2025 06:00 PM (Wnv9h)

216 Raw quail egg over salmon roe wrapped in nori is a favorite

Posted by: nurse ratched at August 24, 2025 05:56 PM

Less likelihood of bacteria in a raw quail egg due to less intensively commercialized production?

Posted by: Pillage Idiot at August 24, 2025 06:00 PM (HlyYF)

217 Is it just bougie virtue signaling, or do quail eggs taste significantly better?
Posted by: Pillage Idiot

Quail are best soft boiled.
Served in these adorable little egg cups and eaten with tiny spoons.

Posted by: Operator Error at August 24, 2025 06:01 PM (UKjVg)

218 I started something.....hee hee hee!
My woik here is done.
Posted by: Anonymous Rogue in Kalifornistan

I like my women like I like my whiskey.....

.....intoxicating. -- James Bond

Light brown, and a bit sweet. -- Mick Jagger

At the office, but just two fingers. -- Bill Clinton

Locked up in the basement. -- Ariel Castro

Twelve years old! -- Joe Biden

At room temperature. -- Gary Ridgway

Posted by: mikeski apologizes in advance at August 24, 2025 06:01 PM (DgGvY)

219 Wife was looking at getting some quail. Just for the eggs.

Posted by: Operator Error at August 24, 2025 06:01 PM (UKjVg)

220 Ham n eggs with skillet potatoes/onions. All you need. Except coffee. And bourbon.

Posted by: Eromero at August 24, 2025 06:02 PM (DXbAa)

221 I had the same question raised by Buck- what to do if you want eggs "sunny side up", but don't want them runny, and don't want them overdone.

I asked my brother, who worked as a short-order cook in a Waffle House before he finally got his head on right and finished college.

His answer: Order them "over medium".

Posted by: Evil Incarnate at August 24, 2025 06:02 PM (YrqgQ)

222 RMBS, I use the white wine with herbs de provence.

Posted by: Ben Had at August 24, 2025 06:03 PM (dxWFK)

223
Eggs -- over easy, with yolk cooked to the point of just becoming solid.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) Point&Laugh! Point&Laugh! Point&Laugh![ at August 24, 2025 06:03 PM (Tv15w)

224 OK, on-topic.

Over-medium eggs go on burgers.

Scrambled eggs are for breakfast. A bit jelly-like, but not totally runny.

Never been a coffee drinker. Caffeine comes from soda. Keeps my dentist in business, I guess.

Posted by: mikeski at August 24, 2025 06:04 PM (DgGvY)

225 I started taking what I deemed "adult Lunchables" to work. It's a hand-picked mix of yogurt, fruit, nuts, cheese, pickles, olives, and maybe a couple other items such as a hard-boiled or pickled egg, maybe some carrot sticks, or maybe some leftover meat bits. It's enough variety that I don't get bored, unlike sandwiches, and it's helped me to limit my caloric intake. I had a bad habit of going out to lunch every day for the longest time, which meant I spent a lot of money to eat a lot of extra calories.

Posted by: PabloD at August 24, 2025 06:06 PM (+rqqT)

226 TCN, remind your husband of the old cider-making adage:

Apple Cider is cruel to the worms, but only briefly.

I have six 2 liter bottles of unpasteurized apple juice in my fridge. When it just starts getting fizzy it tastes like creme soda.

I will send in pics of my press and set up to one of the threads, probably the food thread.

Posted by: Kindltot at August 24, 2025 06:07 PM (rbvCR)

227 Quail are the very hardest birds to pen raise. They die at the drop of a hat.
Posted by: Ben Had

Cottontail rabbits have entered the chat.

Posted by: rickb223 at August 24, 2025 06:07 PM (zXOsD)

228 Had scrambled eggs for breakfast. Backyard chickens. Si eggs (3 whole, 3 w/ yolks removed). Scrambled with a dollop of milk. Cooked with kerrygold butter until 'just done'. A little salt and pepper.

It was pretty damn good.

Cooked three extra yolks hard and fed back to chickens.

Posted by: Operator Error at August 24, 2025 06:09 PM (UKjVg)

229 Cooked three extra yolks hard and fed back to chickens.
Posted by: Operator Error

Cannibals!

Posted by: rickb223 at August 24, 2025 06:09 PM (zXOsD)

230 And though I don't include it in my lunches, I have eaten squirrel on a number of occasions. My dad will harvest them in the fall and freeze them, and he will sometimes throw a few in the smoker when I visit. It's a dry and stringy meat under the best of circumstances, but I'll gladly chow down on it. Even got my wife to try it once, though I doubt she'd request it again.

Posted by: PabloD at August 24, 2025 06:10 PM (+rqqT)

231 And "goulache" which was just ground beef with macaroni and tomato paste.
Hell, at least we got protein.
Posted by: Mikey Alpha Kilo at August 24, 2025 05:22 PM (0aYVJ)

That was Mom's spaghetti: Brown a pound of hamburger with chopped onions (or dried onions depending) add garlic powder, one bay leaf, and a quart of home-canned tomatoes, stir, and add in elbow macaroni

Served 6

Posted by: Kindltot at August 24, 2025 06:11 PM (rbvCR)

232 eggs over easy on toast, whites cooked, yolks runny

we used to have a fall squirrel hunt in the piney woods of east Texas. Squirrel stew.

One cousin always used a damn shotgun so cleaning that was a PITA. And just about always you'd bite down on a pellet that didn't get found.

Posted by: DanMan at August 24, 2025 06:11 PM (8uzBS)

233 Eggs? Depends on what they are paired.

Breakfast sandwich? over-medium
On top of hash browns? sunny side up, runny.
omelette? beaten and pan-cooked.
breakfast burrito? scrambled medium
breakfast charcuterie or smoked salmon? soft boiled

Posted by: Unknown Drip Under Pressure at August 24, 2025 06:12 PM (rgGn5)

234 A long time ago, when I worked in a department store buying office, the secretary for our group would regularly "Wabash" the coffee, meaning she would add a scoop or two of coffee to the grounds and run the water through to make a second pot. (The term Wabash came from the appearance of the Wabash river-dirty and muddy.) The coffee she made was always awful and most of us would grab a cup before the secretary had a chance to make a second pot.

Posted by: Mrs. Leggy at August 24, 2025 06:13 PM (dyL4B)

235 Is it just bougie virtue signaling, or do quail eggs taste significantly better?
Posted by: Pillage Idiot at August 24, 2025 05:43 PM (HlyYF)

Yeah, bougie, but on the other hand, Preppers like quail because they start breeding earlier, have a faster growth rate, and lay eggs younger.
they are a bit more rugged in free range situations too.

Posted by: Kindltot at August 24, 2025 06:14 PM (rbvCR)

236 Missed most of the food thread, hi, everybody!

Got lab work back from my annual wellness exam, and found that my GFR is low and has been declining for several years (stands for something that I haven't figured out how to pronounce, but means my kidneys aren't filtering out as much as they oughta). Was kind of alarming, as I don't have any of the normal conditions for kidney disease.

Guess I better start eating better again. Hello, produce section!

Posted by: Dash my lace wigs! at August 24, 2025 06:17 PM (zYpTz)

237 I had a good friend in elementary school whose dad raised chinchillas. It was a big fad that guaranteed huge wealth according to the ad on the back of Popular Science.

Later a neighbor family was into Carrier pigeons. They had some kind of way of racing them that included a weird clock/timer of some kind. I never quite figured out how it worked.

Posted by: DanMan at August 24, 2025 06:17 PM (8uzBS)

238 Living in the edge of the Kisatchie National Forest, my horse would inevitably find the abandoned farms (from the land sales that provided the NF land). She'd head for pear tree groves, apple groves, and fig trees. My job was to climb the trees and toss down fruit for her. I guess you could say she introduced me to fresh fruit. Never had any better either.
Posted by: BifBewalski - at August 24, 2025 05:48 PM (QVmho)
_______________________

Heh...most people think that treasure hunting involves pirates, buried chests, and the like. But, as you discovered, treasures come in different packages. That would have been a well spent afternoon.

Posted by: Orson at August 24, 2025 06:17 PM (dIske)

239 Eggs?

Shove them back up the hen's arse, thank you very much.

Posted by: Captain Ned at August 24, 2025 06:18 PM (nADdg)

240 >>That was Mom's spaghetti: Brown a pound of hamburger with chopped onions (or dried onions depending) add garlic powder, one bay leaf, and a quart of home-canned tomatoes, stir, and add in elbow macaroni

Throw mixture in a baking dish, a little cheese and Hamburger Casserole. It was on regular rotation.

Posted by: JackStraw at August 24, 2025 06:18 PM (viF8m)

241 Just having shrimp cocktail for supper tonight. Decided to keep it simple.

I have garbanzos soaking to use tomorrow to make some hummus.

Posted by: Tonypete at August 24, 2025 06:19 PM (cYBz/)

242 My go-to at a diner is two over easy with bacon and hashbrowns. And toast, sourdough if they have it

A guy I work with would order 8 or 12 eggs, over easy, nothing on the side.

I do not want to say too much about him, other than that he was the tip-of-spear in the military world.

Posted by: Mikey Alpha Kilo at August 24, 2025 06:20 PM (0aYVJ)

243 Now, WFH, I make Americanos from the espresso machine using SO home roasted beans.
Posted by: Unknown Drip Under Pressure at August 24, 2025 05:53 PM (rgGn5)

I learned to drink coffee early and without much fanfare.
When I am working outside in the mornings I will make coffee using a sauce pan over the gas ring. Fine ground, I think it is called Espresso grind, a teaspoon for each mug, bring it to where it threatens to boil over, then let it settle, and set it back on the flame two more times.
Per a Turkish woman, the boil should last each time "as long a a really good kiss"

I actually have a couple of Ibriks, but I prefer the sauce pan.

Posted by: Kindltot at August 24, 2025 06:21 PM (rbvCR)

244 In our house, Mom was the frugal shopper. I was the oldest of 7. She did pretty well in the '70s and '80s, but I did get pretty tired of tuna casserole and "goulache" which was just ground beef with macaroni and tomato paste.

Hell, at least we got protein.
Posted by: Mikey Alpha Kilo
---
I was about to ask if you're my brother :-) but I'm only 1 of 2. And my mom used canned tomato soup. And added cheese. I still make a variation of this on occasion (doctored up a bit) and enjoy it.

Posted by: screaming in digital at August 24, 2025 06:22 PM (7HoOO)

245 Use to as a kid but can't do uncooked eggs anymore. I scramble them or hard boil

Posted by: Skip at August 24, 2025 06:22 PM (+qU29)

246 Throw mixture in a baking dish, a little cheese and Hamburger Casserole. It was on regular rotation.
Posted by: JackStraw

Our family called that 'Johnny Marzetti' - no idea why. An excellent meal for hangry kids.

Posted by: Tonypete at August 24, 2025 06:22 PM (cYBz/)

247 I bought a T-fal ceramic yesterday. Cooked a steak in it. Steak was good. Pan cleaned up very easily.

*thumbs up*

Posted by: Aetius451AD at August 24, 2025 06:23 PM (bss/y)

248 Morning coffee is usually just drip. Decent coffee, usually grind the beans at the time. Afternoon can be leftover of the drip (iced, this time of year), French press, Vietnamese cafe sua da, or Turkish.

At some point I will finally get an espresso machine, as I used to have, and that may mean some lattes in the morning.

Posted by: rhomboid at August 24, 2025 06:24 PM (U/Byj)

249 A dish we never had at family dinners. Spaghetti .

Posted by: Ben Had at August 24, 2025 06:25 PM (dxWFK)

250 Ben must have had a unhappy childhood

Posted by: Skip at August 24, 2025 06:26 PM (+qU29)

251 Our family called that 'Johnny Marzetti' - no idea why. An excellent meal for hangry kids.
Posted by: Tonypete at August 24, 2025 06:22 PM (cYBz/)

That's what we called it, too. I think it's an Ohio/Pennsylvania thing. Grammy made something called goulash, but it was basically vegetable soup with a ton of zucchini in it.

Posted by: Dash my lace wigs! at August 24, 2025 06:27 PM (zYpTz)

252 Kindltot, I've heard the same thing - three boils for the Turkish coffee. Never heard the kiss reference concept - interesting.

Make mine on the stove. Water-boiler pot to accelerate the process, then into the thing (we'll call it the thing, Shel), add the coffee (sugar's already in), and boil on the heating element til it just about boils over three times.

Posted by: rhomboid at August 24, 2025 06:27 PM (U/Byj)

253 when the first Sam's opened in Houston my mom loved it!! Two adults and six kids to feed every night was a task and those giant 303 size cans of whatever she had on the shelf did the trick.
I was second youngest and when it got down to only four or five of us at the table she still bought the giant sizes.
Dad: Janey, why do you keep buying so much?
Mom: Because it's cheaper to buy in bulk Leon!
Dad: I don't think we can afford to save so much...

Posted by: DanMan at August 24, 2025 06:28 PM (8uzBS)

254 NO GLOT CLUM FLIDAY!

Posted by: Commissar of plenty and festive little hats at August 24, 2025 06:28 PM (sS8Hf)

255 Skip, it was great. Homemade ravioli, risotto and malfati and lots of polenta.

Posted by: Ben Had at August 24, 2025 06:28 PM (dxWFK)

256 @38/Still lurking up north: "What is Charles Brown's Dildo in french?"

Pain doré au sucre d'érable et sucre à glacer.

Posted by: Grumpy and Recalcitrant at August 24, 2025 06:29 PM (O7YUW)

257 Posted by: screaming in digital at August 24, 2025 06:22 PM (7HoOO)

It often amazes me how my folks kept us well-fed and energetic. Dad worked hard, long hours, road trips. Mom had to economize. But we never felt like we were lacking.

Dad had a great garden, taters, onions, radishes, sweet corn (that was a rare treat), beans, peas, and a crazy productive strawberry and raspberry patch. The taters were red, and he had a root cellar for them as well as the starters for next season.

Posted by: Mikey Alpha Kilo at August 24, 2025 06:31 PM (0aYVJ)

258 It seemed years ago that only a few Vietnamese restaurants did the coffee thing right - bringing the entire set-up to your table, letting you run it. Boiled water in small thermos, coffee in phin (metal thing), sua (condensed milk) in heavy coffee cup sitting in a bowl of hot water to heat the sua, glass of ice. You added water to the phin, it takes its time dripping it out, when ready stir the sua at the bottom to mix it in, then pour into the glass of ice.

The whole ritual, plus the atmosphere, of doing this in Saigon at a roadside cafe, while watching the slow moving river of motorbike traffic ride by, was one of my favorite things in the country.

Posted by: rhomboid at August 24, 2025 06:31 PM (U/Byj)

259 Fried red wine salami with fried polenta with over easy eggs. Sourdough toast.

Posted by: Ben Had at August 24, 2025 06:32 PM (dxWFK)

260 eggs should be scrambled or served as an omelette, end of story
and
if you eat eggs with catsup you should be hanged immediately, youve started you last meal nobody said you got to finish eating

Posted by: n at August 24, 2025 06:33 PM (uVPc1)

261 @ 246/251

Up here in New England that was "American Chop Suey".

Posted by: Captain Ned at August 24, 2025 06:33 PM (nADdg)

262 Corned beef hash with two eggs over easy on top, hashbrowns and two slices of bacon just crisp. Orange juice, not coffee.

Posted by: clarence at August 24, 2025 06:34 PM (dL2Vj)

263 Time to watch the family movie- "The Killing" directed by Stanley Kubrick . Have a good evening everyone!

Posted by: FenelonSpoke at August 24, 2025 06:34 PM (2GCMq)

264 that would explain everything with her now

Posted by: n at August 24, 2025 06:35 PM (uVPc1)

265 Ketchup at breakfast in Japan - for the eggs - is absolutely standard. Much of the time I only eat eggs with salsa, so, not too much different. Salsa or a sauce like Tapatio. For scrambled and omelets, not fried.

Posted by: rhomboid at August 24, 2025 06:35 PM (U/Byj)

266 clarence, sounds great but needs at least 4 slices of bacon.

Posted by: Ben Had at August 24, 2025 06:35 PM (dxWFK)

267 salsa is fine

Posted by: n at August 24, 2025 06:36 PM (uVPc1)

268 I always looked forward to spaghetti and meatballs as a kid.

Posted by: Skip at August 24, 2025 06:37 PM (+qU29)

269 One thing I keep failing to do is keeping a bunch of hard boiled eggs on hand for quick lunches, or even a snack.

Like Paul Newman in that one movie I ain't never seen.

Posted by: Mikey Alpha Kilo at August 24, 2025 06:38 PM (0aYVJ)

270 The deli dept does packaged hard boiled eggs. You could use them for ping pong balls.

Posted by: Ben Had at August 24, 2025 06:39 PM (dxWFK)

271 I put ketchup on two things: non McDonalds fries, and mixed with mustard on hamburgers.

I used Heinz 57 or A1 on the liver my mom made me eat as a kid.

Posted by: Mikey Alpha Kilo at August 24, 2025 06:40 PM (0aYVJ)

272 One of the best parts of working from home is the kitchen is a short commute from my desk.

Posted by: JackStraw at August 24, 2025 06:40 PM (viF8m)

273 It often amazes me how my folks kept us well-fed and energetic. Dad worked hard, long hours, road trips. Mom had to economize. But we never felt like we were lacking.

...
Posted by: Mikey Alpha Kilo
---
Me neither. Both my parents were teachers in those days. Time was tight during the school year. Most of our meals had some kind of shortcut (and most of my own cooking now does too). But I remember some special occasions when mom made something very special from scratch. Like pumpkin pie or homemade bread. I liked helping with things like that (she got me to scoop out the pumpkin seeds). It was just not an everyday thing for us.

My dad's tastes were rather bland, so I feel like I need remedial food education reading this thread or some menus or recipes.

Posted by: screaming in digital at August 24, 2025 06:41 PM (7HoOO)

274 screaming in digital, I have a one pan dish for you .

Posted by: Ben Had at August 24, 2025 06:44 PM (dxWFK)

275 My tomato plant has produced exactly 2 tomatoes. I just ate the 2nd one. It was divine. Considering my lack of gardening skill, I consider this a rousing success. I may expand operations to 2 tomato plants next year.

Posted by: screaming in digital at August 24, 2025 06:48 PM (7HoOO)

276 screaming in digital, I have a one pan dish for you .
Posted by: Ben Had
---
Would love to try it!

Posted by: screaming in digital at August 24, 2025 06:49 PM (7HoOO)

277
Is it just bougie virtue signaling, or do quail eggs taste significantly better?
Posted by: Pillage Idiot

I feed them to my dog. I know, I know.

Posted by: Piper at August 24, 2025 06:49 PM (pZEOD)

278 Rhomboid, I learned to drink coffee that was boiled, and I have probably used every type of coffee making kit possible, but I come back to "boiling" or a Moka pot.

Silt you ask, what about those fines that wind up in my cup? Yep. They wind up in my cup.

Posted by: Kindltot at August 24, 2025 06:50 PM (rbvCR)

279 screaming in digital, I will give you the main ingredient at the MoMe.

Posted by: Ben Had at August 24, 2025 06:50 PM (dxWFK)

280 My mom was not a good cook. She was a good baker. Her cooking consisted of perhaps two dishes that were ok, and several that were outright bad.

Pork chops with Spanish rice in the electric skillet was her “specialty.” I hated it. Just awful.

Posted by: nurse ratched at August 24, 2025 06:51 PM (mT+6a)

281 244 In our house, Mom was the frugal shopper. I was the oldest of 7. She did pretty well in the '70s and '80s, but I did get pretty tired of tuna casserole and "goulache" which was just ground beef with macaroni and tomato paste.

Hell, at least we got protein.
Posted by: Mikey Alpha Kilo
---
I was about to ask if you're my brother :-) but I'm only 1 of 2. And my mom used canned tomato soup. And added cheese. I still make a variation of this on occasion (doctored up a bit) and enjoy it.
Posted by: screaming in digital at August 24, 2025 06:22 PM (7HoOO)

We called it Goop. Hamburger, canned tomatoes, plenty of garlic, onions, macaroni, oregano, basil, pepper, salt. Cheddar cheese on top when served. Mom made it in an ancient electric skillet.

It was also the go-to meal in college, because, electric skillet, and canned food.

DH still requests it. I now add some other herbs, but it is basically the same thing as spaghetti with meatballs, without the balls. Warm comfort food.

I saw a similar recipe online that called it soup. That just meant they were doing it wrong.

Posted by: tcn, Pickle Queen of Alaska at August 24, 2025 06:52 PM (1Gsou)

282 280 My mom was not a good cook. She was a good baker. Her cooking consisted of perhaps two dishes that were ok, and several that were outright bad.

Pork chops with Spanish rice in the electric skillet was her “specialty.” I hated it. Just awful.
Posted by: nurse ratched at August 24, 2025 06:51 PM (mT+6a)

Haha, I can relate. I'm a good baker, but not a creative cook.

Posted by: Dash my lace wigs! at August 24, 2025 06:52 PM (zYpTz)

283 We got a great squirrel recipe when we did The Deplorable Gourmet, which we had to leave out for space reasons, but it began "de-fuzz and de-gut two red squirrels."

Posted by: bluebell at August 24, 2025 06:53 PM (79pEw)

284 278 Rhomboid, I learned to drink coffee that was boiled, and I have probably used every type of coffee making kit possible, but I come back to "boiling" or a Moka pot.

Silt you ask, what about those fines that wind up in my cup? Yep. They wind up in my cup.
Posted by: Kindltot at August 24, 2025 06:50 PM (rbvCR)

My dad made cowboy coffee every morning. I started drinking it when I was about 11. Nothing gives you that kind of jolt. I swear the spoon would stand up vertically.

Posted by: tcn, Pickle Queen of Alaska at August 24, 2025 06:54 PM (1Gsou)

285 Lots of really good cooks in my family and we ate together every weekend.

Posted by: Ben Had at August 24, 2025 06:54 PM (dxWFK)

286 I feel like I need remedial food education reading this thread or some menus or recipes.
Posted by: screaming in digital at August 24, 2025

SiD, imma make a serious suggestion. Go to EweToob, and watch as many videos of Jacques Pepin cooking as possible. This man is one of the best instructors you will ever find. I learned more about cooking from him than probably anyone else in my life.

Posted by: RedMindBlueState at August 24, 2025 06:56 PM (Wnv9h)

287 tcn, my mom called it "goop" as well. I thought it was just us. Didn't use the electric skillet for that, although we had one. Mostly that was used for pancakes.

Posted by: screaming in digital at August 24, 2025 06:56 PM (7HoOO)

288 Lots of really good cooks in my family and we ate together every weekend.
Posted by: Ben Had

I'm relearning how to cook. I could always grill. But the inside finer points I'm having to relearn.

Posted by: rickb223 at August 24, 2025 06:56 PM (zXOsD)

289 Thank you, Buck, for coming to the rescue with this fine food thread!

Posted by: bluebell at August 24, 2025 06:57 PM (79pEw)

290 SiD, imma make a serious suggestion. Go to EweToob, and watch as many videos of Jacques Pepin cooking as possible. This man is one of the best instructors you will ever find. I learned more about cooking from him than probably anyone else in my life.
Posted by: RedMindBlueState at August 24, 2025 06:56 PM (Wnv9h)
---------

Yes. And they have now started putting on the old Julia Child videos. She explains everything very thoroughly, and she's a hoot besides.

Posted by: bluebell at August 24, 2025 06:58 PM (79pEw)

291 Yes. And they have now started putting on the old Julia Child videos. She explains everything very thoroughly, and she's a hoot besides.
Posted by: bluebell at August 24, 2025 06:58 PM

And if you can get the two of them cooking together, it's hilarious brilliance.

Posted by: RedMindBlueState at August 24, 2025 06:59 PM (Wnv9h)

292 I love good food and living alone doesn't dampen my desire to cook and enjoy a good meal.

Posted by: Ben Had at August 24, 2025 07:00 PM (dxWFK)

293 SiD, imma make a serious suggestion. Go to EweToob, and watch as many videos of Jacques Pepin cooking as possible. This man is one of the best instructors you will ever find. I learned more about cooking from him than probably anyone else in my life.
Posted by: RedMindBlueState
---
Thank you, I might try that. My problem is I don't really enjoy cooking, although as I learn more things, that is changing a bit. Don't judge, but I have been using lots of meal kits (Blue Apron, Green Chef, etc.) And that has improved my cooking. Well, I think so. I can't remember what it was, but there was one thing I made that I was very proud of. My mom sat down, looked at it and literally burst into tears. I know it was the dementia. But dang. I'm a southern girl and food is love. So if someone doesn't like my food... ouch

Posted by: screaming in digital at August 24, 2025 07:00 PM (7HoOO)

294 Was it Julia and Jacques who would drink wine while cooking together and be visibly popped by the end of the show?

Posted by: nurse ratched at August 24, 2025 07:00 PM (mT+6a)

295 Indeed, RMBS.

Posted by: bluebell at August 24, 2025 07:00 PM (79pEw)

296 Gubs are nood.

Posted by: RedMindBlueState at August 24, 2025 07:01 PM (Wnv9h)

297 Aw, s-I-d, maybe she was so touched she burst into tears!

Posted by: bluebell at August 24, 2025 07:01 PM (79pEw)

298 I had a weird thing happen. I got an order from Azure Standard. In one of the boxes was a small jar of saffron. I didn't order it and have never used it. Saffron rice is the only thing I could think of to try. What else do you use it for?

Posted by: Notsothoreau at August 24, 2025 07:01 PM (kUxzU)

299 My mom fed a family of 7 with one scrawny chicken. Potatoes out of the garden, plus either some nasty cabbage or turnips or something ghastly, usually a lettuce salad (also out of the garden), and if that didn't do it, day old bread from the bakery because it was cheap, and margarine because butter cost real money. And up here we had something awful called "recombined milk," which was half-dehydrated so it didn't cost as much to ship up, and then recombined with water. Always tasted off. Local milk was very expensive, so none of that.

She always had desert, usually cookies, cake, pie, or even jello (which was all the rage in the 1960's, but foul), and always ice cream, lots of different flavors, because I think Dad would have left her if she scrimped on ice cream.

Posted by: tcn, Pickle Queen of Alaska at August 24, 2025 07:01 PM (1Gsou)

300 Julia Childs picking a cannelloni bare handed out of a pot declaring " that's hotter than a stiff cock"

Posted by: Ben Had at August 24, 2025 07:03 PM (dxWFK)

301 Aw, s-I-d, maybe she was so touched she burst into tears!
Posted by: bluebell
---
LOL. I doubt it but you are sweet to say so. Seriously, I realized later that it was probably more that it was something unfamiliar and not that she thought it looked terrible.

She LOVED the cheeseburgers I'd make for her. And the pancakes!

Posted by: screaming in digital at August 24, 2025 07:04 PM (7HoOO)

302 Gordon Ramsey eggs:

Use a non-stick sauce pan and add butter over low heat. Add mixed eggs to the pan and then cook while stirring with a silicon spatula. Add salt and pepper after it starts resemble a smooth mixture like a milk shake. Add creme just after, continue to mix until it looks like a porridge. Top with chives.

Posted by: weft cut-loop at August 24, 2025 07:04 PM (mlg/3)

303 Is it just bougie virtue signaling, or do quail eggs taste significantly better?
Posted by: Pillage Idiot at August 24, 2025 05:43 PM (HlyYF)

They do have a really nice pure egg flavor. I really like putting 3-4 in a bowl of ramen.

Posted by: Additional Blond Agent, STEM Guy at August 24, 2025 07:31 PM (/HDaX)

304 Still late afternoon here on the Island. I have a sour cream blueberry coffee cake in the oven right now. When that's done, will roast a nice 7 lb chicken with mushroom stuffing. Will have steamed artichokes with that. We only eat the legs and wings for dinner. The breasts are reserved for Hubs who will make a giant pan of Enchiladas Acapulco tomorrow.

Posted by: Effie Perrine at August 24, 2025 07:47 PM (1auMZ)

305 Thanks for this Food Thread.

Buck,
I like my eggs just the same,
slightly runny.
Our taste is the same,
as is my nickname
which is slightly funny.

Buck/aka Farmer

Posted by: Farmer, with his own historical take at August 24, 2025 07:59 PM (55Qr6)

306 We have Plucots or Apriplums in the stores.
Had them in California 15 years ago, they have made the migration east to NC. Delicious. Plum Apricot hybrid. If that is the future, I am a futurist. Wife and I have gone pretty hardcore on diet, not dieting. No chems, just real food.
I recommend it. Food is good, not as good as a Nacho Cheese Doritos, but way healthier.

Posted by: PTSD giver at August 24, 2025 08:26 PM (+Shp3)

307 All prunes are plums, but not all plums are prunes.
My favorite is the Stanley prune plum, which is maturing at this time.

Posted by: i identify as a plum at August 24, 2025 09:25 PM (yslWQ)

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