Food Thread: A Little Bit Of Nothing

Sauerkraut!

Lyon, which is considered to be the gastronomic capital of France, takes it very, very seriously. That dish, served at a famous (and huge!) brasserie, is called the "Royale - Smoked Belly and Loin of Pork, Frankfurter and Smoked Sausages." And there is a bigger one that adds a whole knuckle of pork.

Yeah...they don't screw around with portion size.

******
One of the things I have noticed in France is the pride in domestic foods. Both supermarkets and little food shops state the country of origin (probably by law), and French products seem to be given center stage.

And that is how it should be!

I wish the United States was as interested in domestic production as a matter of both health (Lots of foreign countries are in the stone age when it comes to clean farming) and quality.

Because we grow a lot of fantastic stuff, but it is often overwhelmed by our commodity food. And that's okay, because eating in America isn't expensive!

Yes...you guessed it...I have no point.

******

No, I have not discussed beef tartare nearly enough!

That's a "deconstructed" version I had at a London restaurant a few months ago. It looks great, but while I appreciate the effort, I'll stick to the traditional version. I did have an excellent cask ale to go with it, so all was not lost.

******

Speaking of Lyon:

A Lyonnais pot is a bottle with a very thick bottom and a capacity of exactly 46 centilitres. This is a Lyonnaise speciality; it is mainly used in bouchons, typical restaurants in Lyon and its surrounding region.

Why? Who knows, but it is claimed that the thick bottom was first used by employers to short their employees' daily serving of wine! Because wine was part of their compensation, which is a delightfully civilized way of paying one's employees!
******

In the grand scheme of Dildo World, if vegetables disappeared, all would be well. Granted, they do add to meals, but I have had plenty of wonderful culinary experiences that did not include veggies!

But that stuffed zucchini was pretty damned good! Of course it was stuffed with crab, so that might have something to do with it.

On the other hand, One of the best Indian dishes I have ever eaten was cauliflower! Yup...just cauliflower, at a great Indian restaurant in London. It was magnificent, and the highlight of the evening.

Yes, I am conflicted when it comes to vegetables.

******

I don't know that this monstrous Madelaine evoked memories*, but it did make me smile! That is Bon Marché's version of the classic cookie/pastry, and it was a fine bit of baking. The chocolate wasn't bad either...just enough bitterness to complement the sweetness of the Madelaine.

And it was huge! Easily four inches (10 centimeters in Frog talk) long.

*Somebody please read all of Proust's "Remembrance Of Things Past" and get back to us

******

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

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

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

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

Posted by: CBD at 04:00 PM

Comments

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1 Food fight

Posted by: Skip at August 17, 2025 04:03 PM (+qU29)

2 Costillo asada from local mom n pop market.

Posted by: Commissar of plenty and festive little hats at August 17, 2025 04:05 PM (HVqcf)

3 I guess everyone went to dinner?

Posted by: Idaho Spudboy at August 17, 2025 04:08 PM (/3eFd)

4 I cooked a New York strip steak for dinner last night. It had to be almost 3" thick. I put a nice crust on it, and the interior was almost perfect, but it got me to thinking: when is a steak TOO thick?

Posted by: Archimedes at August 17, 2025 04:08 PM (Riz8t)

5 Discovering the subtleties between carne asada and asada is a journey through

Why does everything have to be a "journey" these days?

Posted by: Commissar of plenty and festive little hats at August 17, 2025 04:09 PM (HVqcf)

6 I had the knuckle of pork in Heidelberg on a business trip in 2011.

I still dream of that dish.

On the homefront, the Pistachio Chicken Korma I mentioned making last Sunday turned out quite well indeed. The wife gave it two big thumbs up. The only downside is that boiling and peeling the skins off the pistachios is a royal pain.

Posted by: Additional Blond Agent, STEM Guy at August 17, 2025 04:09 PM (/HDaX)

7 I guess I have to ask you CBD, is French food really all it's said to be?

Posted by: CrotchetyOldJarhead at August 17, 2025 04:09 PM (3Ope8)

8 is French food really all it's said to be?

Slip it the tongue

Posted by: Commissar of plenty and festive little hats at August 17, 2025 04:11 PM (HVqcf)

9 Ok, folks, you have CBD's permission to go wild today!

"Wut?" you say? Well, for those who didn't peruse the content carefully and/or those who don't own, much less know how to operate a slide rule, I'll spell it out:

There is NO micturating and moaning about maple syrup on French Toast. Say what you like about the feminizing effects of prolonged exposure to Frogistan, there are, evidently, a few positive outcomes, as well.

Posted by: Duncanthrax at August 17, 2025 04:11 PM (0sNs1)

10 Making a cheesesteak later on.
And had no.idea French loved saurkraut

Posted by: Skip at August 17, 2025 04:11 PM (+qU29)

11 I had an excellent Manhattan last night. A highlight of my restaurant visit.

Posted by: Huck Follywood at August 17, 2025 04:12 PM (pEm+o)

12 served at a famous (and huge!) brasserie

You went to Sydney's, didn't you?

Posted by: Duncanthrax at August 17, 2025 04:13 PM (0sNs1)

13 Pork pot pie presently cooling on top of the stove.

Posted by: Idaho Spudboy at August 17, 2025 04:13 PM (/3eFd)

14 Just started cooking with beef tallow. It's amazing the taste difference. Other than butter and occasionally olive oil, I'm never going back to anything else.

Afternoon all.

Posted by: rickb223 at August 17, 2025 04:14 PM (p+RwZ)

15 Amazing fact that the most abundant resource on the earth can cost $5-$10 for a 12 oz bottle from some obscure European country that you cannot find on a map.

Posted by: Jackson at August 17, 2025 04:15 PM (q/j2W)

16 Late breakfast this morning as I’ve been busy with chores until now.

Fresh crabcake, two poached eggs and a slice of rye toast.

And a little glop of garlic chili sauce.

Mmmmmmm.

Posted by: nurse ratched at August 17, 2025 04:16 PM (mT+6a)

17 That top photo looks really tasty, especially the kraut. Aside from being a kraut fanatic, learning to make it introduced me to the wonders of lacto-fermented veggies.

I have learned to take what I consider a reasonable portion of kraut and double it. Saves going back for seconds.

Posted by: JTB at August 17, 2025 04:16 PM (yTvNw)

18 Good Ole Bovine Flesh is the way to go at every meal....

Posted by: Jackson at August 17, 2025 04:16 PM (q/j2W)

19 Food.

I got nothin'. Needed gas.

Posted by: Reforger at August 17, 2025 04:18 PM (pxUkb)

20 Michelin-starred NYC restaurant 11 Madison Park announced it is abandoning veganism and going carnivore, beginning with their fall menu. Next thing you know they'll probably take down their rainbow flags.

Posted by: Huck Follywood at August 17, 2025 04:18 PM (pEm+o)

21 Ways to know someone Above is looking out for you.

You head to Aldi's yesterday morning, 1st time in 3 weeks, and it's the day they are clearancing out summer. And for those who know Aldi's, you know clearance means stupid-cheap. I picked up so many clearance things (a lot of them sauces or flavorings for future dinners, but some proteins, too).

So, I'm having a $3.99/lb (which was 50% off) Aldi's preseasoned beef brisket tonight. Never done one of these before from them, but I now have 4 to try out (2 of each flavor). To go with it, I'm having roasted carrots and strawberries and grapes AND a 1st...

I know we mentioned canned stuff use a few week's ago. So, I made baba ghanouj a few days ago and we didn't finish it. So, I'm warming up the rest of it (yes, cooking it) over 2 cans of drained chick peas. I figure these are 2 worlds that should come together, and with my 6ft 7in male guest back, having 2 proteins with one being extra cheap and filling is good. Once it heats up, I'm gonna check what I should add, but I'm hoping my original sauce is enough.

Posted by: Nova Local at August 17, 2025 04:18 PM (tOcjL)

22 Using my new pressure canner right now to can 9 (hopefully) pints of homemade chicken stock.

Posted by: Ghbucky at August 17, 2025 04:18 PM (/xDbx)

23 I discovered a nice BBQ-Italian fusion dish a week ago, when I combined pulled pork with pasta.

The pulled pork was part of a shoulder I had cooked low-and-slow and put in the freezer. I used a rub,but didn't add sauce to the freezer portions.

The pasta was cooked pretty much according to the Cacio e Pepe recipe - full size spaghetti + pecorino Romano cheese + black pepper ( a LOT of pepper).

Mixed together with the final portion cheese sprinkled over the mixture. Simple and easy. Very delicious.

Posted by: mrp at August 17, 2025 04:19 PM (rj6Yv)

24 After a Heavy Weight Training session there is nothing like a glass of Beef Bone Broth to recuperate.

Posted by: Jackson at August 17, 2025 04:20 PM (q/j2W)

25 Stuffed zucchini blossoms are a MiL specialty

They were in short supply this summer.

Posted by: San Franpsycho at August 17, 2025 04:22 PM (RIvkX)

26 is French food really all it's said to be?

Posted by: CrotchetyOldJarhead at August 17, 2025 04:09 PM (3Ope

Yes, but not in the way most people think. I love their food culture! Their raw materials are wonderful, and they really do respect the fruits of the earth.

And while their restaurants are in general better than ours, there is a lot of pedestrian stuff. Good, but nothing exciting.

On the other hand, their high-end restaurants are awesome. They make the meal an amusement park of food, and they don't overdo the pomposity of wine, which makes me smile.

Of course, I love American cooking, and there is very little better than an American BBQ joint or burger place that serves excellent stuff.

I miss that!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 04:22 PM (L5An7)

27 In the grand scheme of Dildo World, if vegetables disappeared, all would be well.

But then what would food eat?

Posted by: mikeski at August 17, 2025 04:23 PM (DgGvY)

28 That Royale platter looks great. Love real fermented sauerkraut too. Plenty of hot mustard please!

Posted by: San Franpsycho at August 17, 2025 04:23 PM (RIvkX)

29 23 I discovered a nice BBQ-Italian fusion dish a week ago, when I combined pulled pork with pasta.

The pulled pork was part of a shoulder I had cooked low-and-slow and put in the freezer. I used a rub,but didn't add sauce to the freezer portions.

The pasta was cooked pretty much according to the Cacio e Pepe recipe - full size spaghetti + pecorino Romano cheese + black pepper ( a LOT of pepper).

Mixed together with the final portion cheese sprinkled over the mixture. Simple and easy. Very delicious.

Posted by: mrp at August 17, 2025 04:19 PM (rj6Yv)

Homemade pulled pork is on my menu tomorrow b/c kaiser buns were 59 cents. My kids usually have leftovers on mac and cheese when it comes to pasta, but I'll mention this Italian's classier version of it, and they'd probably be all for it!

Posted by: Nova Local at August 17, 2025 04:24 PM (tOcjL)

30 Nurse be eatin niiice.

Posted by: Commissar of plenty and festive little hats at August 17, 2025 04:24 PM (HVqcf)

31 Michelin-starred NYC restaurant 11 Madison Park announced it is abandoning veganism and going carnivore, beginning with their fall menu.

Posted by: Huck Follywood at August 17, 2025 04:18 PM (pEm+o)

My wife and I were going to go there a couple of years ago, but when I looked at their website I was confused. Was it really a vegan restaurant? I thought that I had been fooled by some Pakistani website that was going to harvest my credit card info.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 04:24 PM (L5An7)

32 Using my new pressure canner right now to can 9 (hopefully) pints of homemade chicken stock.
Posted by: Ghbucky

It's really jarring that we call preserving food in jars "canning."

Posted by: mikeski at August 17, 2025 04:24 PM (DgGvY)

33 But then what would food eat?

Posted by: mikeski at August 17, 2025 04:23 PM (DgGvY)

Disappeared from my plate!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 04:25 PM (L5An7)

34 Just started cooking with beef tallow. It's amazing the taste difference. Other than butter and occasionally olive oil, I'm never going back to anything else.

Afternoon all.
Posted by: rickb223 at August 17, 2025 04:14 PM (p+RwZ)

Picked up a jar of the South Chicago Packing Wagyu Beef Tallow from the local supermarket when they dropped the price down to something reasonable.

I'll bust it out pretty soon and see if it's everything you say it is.

Posted by: Additional Blond Agent, STEM Guy at August 17, 2025 04:26 PM (/HDaX)

35 “ It's really jarring that we call preserving food in jars "canning."”

ISWDT!

Posted by: Ghbucky at August 17, 2025 04:26 PM (/xDbx)

36 30 pounds of homemade bacon out of the smoker. In the freezer to chill then slice.

Busy afternoon

Posted by: Pete Bog at August 17, 2025 04:26 PM (iGZ9n)

37 Just started cooking with beef tallow. It's amazing the taste difference.

Posted by: rickb223 at August 17, 2025 04:14 PM (p+RwZ)

Make it yourself! It's easy. And if you are on good terms with a butcher somewhere it is ridiculously cheap.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 04:28 PM (L5An7)

38 Mmmm, Nova Local, your dinner tonight sounds wonderful!

We are having asian meatballs with rice, stir fried veg, spring rolls and pot stickers. Fantastic leftovers too!

Posted by: moki at August 17, 2025 04:28 PM (wLjpr)

39 French cooking is pretty great.
Buuut, in my travels with the delightful and globe-trotting Mrs naturalfake,

We rank Italy or Spain to have the best food
France at number three and Belgium at four with Germany at five.

All these ranks are fairly close still that's the way we see it.

Posted by: naturalfake at August 17, 2025 04:28 PM (iJfKG)

40 Okay, tasted the chickpeas as they are now pretty hot - this is gonna work and work well. Add a tsp of olive oil and some black pepper (my eggplant dip was light on that), and I think I'm gonna love it, once it cooks another 20-30 minutes (I've got it on very low b/c I've never cooked baba ghanouj in something and don't feel like babying it and standing by out to make sure it doesn't burn)...

Posted by: Nova Local at August 17, 2025 04:28 PM (tOcjL)

41 fifty wooden balls? You take this one, Pinnochio.

Posted by: Eromero at August 17, 2025 04:29 PM (LHPAg)

42 We buy all our meat at a local family-owned butcher shop. They have been in business for over 100 years, raise and process their own beef and hogs, and could probably tell you the name of the critter I'm about to eat.

We get bacon "pieces and ends" for half-price, so 4# of big pieces is $10-12 out the door. Sliced into strips like the pork belly in the pic, then set atop a piece of paper towel on two paper plates, covered with one more paper plate, and nuked on "HI" for 3.5 - 4 minutes = bacon perfection. No mess, meat done just right, fat crisp on outside and still "fatty" inside... and yes, I've been known to wring out the paper towel into the egg pan. Try the microwave on bacon - it works.

Posted by: Cowboyneal - the Other Jewish Carpenter at August 17, 2025 04:29 PM (/jWPx)

43 38 Mmmm, Nova Local, your dinner tonight sounds wonderful!

We are having asian meatballs with rice, stir fried veg, spring rolls and pot stickers. Fantastic leftovers too!

Posted by: moki at August 17, 2025 04:28 PM (wLjpr)

That sounds awesome!

Posted by: Nova Local at August 17, 2025 04:29 PM (tOcjL)

44 "That's a "deconstructed" version I had at a London restaurant a few months ago. "

Where's the beef?

Posted by: zombie Clara Peller at August 17, 2025 04:30 PM (vFG9F)

45 Homemade pulled pork is on my menu tomorrow b/c kaiser buns were 59 cents. My kids usually have leftovers on mac and cheese when it comes to pasta, but I'll mention this Italian's classier version of it, and they'd probably be all for it!
Posted by: Nova Local at August 17, 2025 04:24 PM (tOcjL)

Do it! Cooking the pork shoulder or butt is the hardest part. One thing I forgot to mention is to reserve the pasta water for using during the mixing of the pork and pasta. Add pasta water freely, because the pork will absorb a lot of water. Before serving, you should have at least 1 or 2 tbsp of unabsorbed water at the bottom of the dish to make sure that the pork-pasta-cheese mix has fully absorbed the water it needs for perfection.

Posted by: mrp at August 17, 2025 04:30 PM (rj6Yv)

46 I guess I have to ask you CBD, is French food really all it's said to be?
Posted by: CrotchetyOldJarhead at August 17, 2025 04:09 PM (3Ope

====
I had one meal in Paris 40 years ago and still remember it well.

Posted by: San Franpsycho at August 17, 2025 04:30 PM (RIvkX)

47 36 30 pounds of homemade bacon out of the smoker. In the freezer to chill then slice.

Busy afternoon
Posted by: Pete Bog

Oh man. Is this from a local pig y’all bought off the 4H kid?

Posted by: nurse ratched at August 17, 2025 04:31 PM (g+HUj)

48 Pork chops on the grill and a Caprese salad.

Posted by: JackStraw at August 17, 2025 04:32 PM (viF8m)

49 Just for s&g, I looked up Brasserie Georges. Looks like the tightest and most uncomfortable seating imaginable. Like, almost ‘this must be a joke.’ I hope the food made up for it. I know Euros aren’t used to the space us Yankees are, but still.

Steak tartare is satan’s vomit. Sorry.

Posted by: Elric the Bladiest Blade at August 17, 2025 04:33 PM (e58hu)

50 I think the sauerkraut with various pork incarnations migrated from Alsace. In Colmar, it's served "family style with darn near a whole hog on the platter.

Posted by: RS at August 17, 2025 04:33 PM (rk5vz)

51 Do it! Cooking the pork shoulder or butt is the hardest part. One thing I forgot to mention is to reserve the pasta water for using during the mixing of the pork and pasta. Add pasta water freely, because the pork will absorb a lot of water. Before serving, you should have at least 1 or 2 tbsp of unabsorbed water at the bottom of the dish to make sure that the pork-pasta-cheese mix has fully absorbed the water it needs for perfection.

Posted by: mrp at August 17, 2025 04:30 PM (rj6Yv)

Okay, it's officially pitched for kid Tuesday lunch for the leftovers ...they'll love having something to cook, and I'll love that this does not look bank breaking in the slightest!

Posted by: Nova Local at August 17, 2025 04:33 PM (tOcjL)

52 I'm having leftover flank steak and a salad for dinner, with sliced mango for dessert.

I had an excelsior BLT for brunch: avocado, thick slice of beefsteak tomato, bacon, bacon cheddar cheese slices, Japanese mayo, on toasted ciabatta bread. *chef's kiss*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 17, 2025 04:33 PM (kpS4V)

53 Made an "apple" crisp today using zucchini instead of apples ... Needed only to peel, as the immature seeds were barely visible ... Will offer this dessert at a covered dish gathering in a short while, maybe grabbing some vanilla ice cream on the way as "insurance" ... The wonderful aroma in the kitchen, however, gives me hope that the final results will taste equally good.

Posted by: Kathy at August 17, 2025 04:33 PM (qpw89)

54

How do you deconstruct tartare?

Posted by: Elderly Git at August 17, 2025 04:34 PM (tb4LP)

55 Pan seared scallops is on the menu for tonight

Posted by: Elric the Bladiest Blade at August 17, 2025 04:34 PM (e58hu)

56 Make it yourself! It's easy. And if you are on good terms with a butcher somewhere it is ridiculously cheap.
Posted by: CharlieBrown'sDildo

I need to find a butcher.

Posted by: rickb223 at August 17, 2025 04:34 PM (p+RwZ)

57 My only real travel bucket list I'd still like to check is Argentina, where I've never been, because you get great beef and Italian-influenced cooking all in one place, along with wide-open spaces. (plus, now, it's new and improved with Javier Milei!)

Posted by: Huck Follywood at August 17, 2025 04:35 PM (DTn4s)

58 I always laugh at ‘deconstructed food.’ Such a stupid pretentious fad. Should I later wash the dishes too?

Posted by: Elric the Bladiest Blade at August 17, 2025 04:37 PM (e58hu)

59 I was at the supermarket today and there I saw two 1.5" thick bone-in pork chops. Whoa. Too bad I'd just purchased the catfish fillets for tonight's supper.

I'm also a new,big fan of pre-cut parchment liners for air fryers. Not only are they no-mess accessories, one can also cook small pieces and/or liquid items like eggs and thick sauces.

Posted by: mrp at August 17, 2025 04:37 PM (rj6Yv)

60
I had Japanese and Korean guests for a week, and they kindly brought me a bunch of their foods. I have a huge supply of dried kim, sweet/sticky soy-like sauce, some paste of fish eggs, lots of teas, udun and miso soup mixes, some heat-up rice bowls, and other stuff. It reminds me of when I lived there and weighed very little.

Posted by: Blonde Morticia at August 17, 2025 04:38 PM (ny95y)

61 FR food looks good today, thanks CBD.

Grilled venison for dinner tonight with peach cobbler for desert. Oh yeah!

Posted by: AZ deplorable moron at August 17, 2025 04:38 PM (SO2mX)

62 42 We buy all our meat at a local family-owned butcher shop. They have been in business for over 100 years, raise and process their own beef and hogs, and could probably tell you the name of the critter I'm about to eat.

We get bacon "pieces and ends" for half-price, so 4# of big pieces is $10-12 out the door. Sliced into strips like the pork belly in the pic, then set atop a piece of paper towel on two paper plates, covered with one more paper plate, and nuked on "HI" for 3.5 - 4 minutes = bacon perfection. No mess, meat done just right, fat crisp on outside and still "fatty" inside... and yes, I've been known to wring out the paper towel into the egg pan. Try the microwave on bacon - it works.
Posted by: Cowboyneal - the Other Jewish Carpenter at August 17, 2025 04:29 PM
Perfect. Only thing I'd add is pinto beans. Maybe some biscuits. Thanks, Cowboyneal.

Posted by: Eromero at August 17, 2025 04:38 PM (LHPAg)

63 53 Made an "apple" crisp today using zucchini instead of apples ... Needed only to peel, as the immature seeds were barely visible ... Will offer this dessert at a covered dish gathering in a short while, maybe grabbing some vanilla ice cream on the way as "insurance" ... The wonderful aroma in the kitchen, however, gives me hope that the final results will taste equally good.

Posted by: Kathy at August 17, 2025 04:33 PM (qpw89)

I'd call it a end-of-summer zucchini crisp. The people likeliest to go for it will be the most impressed with the real ingredient.

It's like making a butternut squash pie. Folks are amazed it is like pumpkin, but it isn't...

Posted by: Nova Local at August 17, 2025 04:39 PM (tOcjL)

64 I usually fry eggs in olive oil and butter but am learning to use beef tallow. Very nice flavor. I find, at least for eggs and reheating rice, to keep the burner low to medium low. Found a local source that makes grass fed beef (great stuff) and the tallow comes from that cattle. Inexpensive as well. I'm getting persnickety about these things.

Posted by: JTB at August 17, 2025 04:40 PM (yTvNw)

65 I'm also a new,big fan of pre-cut parchment liners for air fryers. Not only are they no-mess accessories, one can also cook small pieces and/or liquid items like eggs and thick sauces.

Posted by: mrp at August 17, 2025 04:37 PM (rj6Yv)

I love those liners - I use them for almost all my oven cooking...

Posted by: Nova Local at August 17, 2025 04:40 PM (tOcjL)

66 "And it was huge! Easily four inches (10 centimeters in Frog talk) long."

All I can say is if we used this same scale to judge dicks by, even I would have a huge cock.

Posted by: Ralph at August 17, 2025 04:41 PM (8WZD4)

67 I'm also a new,big fan of pre-cut parchment liners for air fryers. Not only are they no-mess accessories, one can also cook small pieces and/or liquid items like eggs and thick sauces.

Posted by: mrp at August 17, 2025 04:37 PM (rj6Yv)

I love those liners - I use them for almost all my oven cooking...
Posted by: Nova Local at August 17, 2025 04:40 PM (tOcjL)
=================
Big fan here too

Posted by: Huck Follywood at August 17, 2025 04:42 PM (DTn4s)

68
Make it yourself! It's easy. And if you are on good terms with a butcher somewhere it is ridiculously cheap.
Posted by: CharlieBrown'sDildo

Or do a brisket and after trimming you'll have all the fat you need.

Posted by: AZ deplorable moron at August 17, 2025 04:44 PM (SO2mX)

69 I was at the supermarket today and there I saw two 1.5" thick bone-in pork chops. Whoa. Too bad I'd just purchased the catfish fillets for tonight's supper.

Posted by: mrp

I'm trying to buy in bulk as much as I can. Then I can trim/tailor the cuts to my liking. I bought at whole pork tenderloin from Sam's for $16.60 and got twenty boneless loin chops. Vacuum packed them and put in the freezer. Wanting to get a whole beef ribeye to do the same to. Already do beef tenderloins that way.

Posted by: rickb223 at August 17, 2025 04:45 PM (p+RwZ)

70 Madeline?

Proust? Time traveling cookie?

Posted by: Aetius451AD work phone at August 17, 2025 04:45 PM (zZu0s)

71 PS - Are peanut butter chocolate coffee drinks a thing? Kid wants that combo for her birthday cake.

I think I'm gonna make a coffee soak for my chocolate cake (which I'll also add espresso powder in), and then I'm deciding if I'll make a peanut butter filling (she doesn't want a lot of peanut, but does want it noticeable) or if I'll just do a peanut butter dark chocolate icing and use that for the middle and outer layer.

I admit - I've done coffee and chocolate for her...and peanut butter and chocolate for her...but not all 3 at once. So a fun baking week coming...

Posted by: Nova Local at August 17, 2025 04:45 PM (tOcjL)

72 Top Pic.

Saurkraut is not my favorite.

Ham looks good.

Center sausage is all right.

Far left looks like a thin hot dog.

Is that a pygmy lemon?

Posted by: Aetius451AD work phone at August 17, 2025 04:46 PM (zZu0s)

73 I like sauerkraut, but it doesn't like me. It makes me fart like crazy, and the farts stink so bad I can't stand it myself. That's why I go years without eating sauerkraut.

Posted by: Ralph at August 17, 2025 04:46 PM (8WZD4)

74 4 I cooked a New York strip steak for dinner last night. It had to be almost 3" thick. I put a nice crust on it, and the interior was almost perfect, but it got me to thinking: when is a steak TOO thick?
Posted by: Archimedes at August 17, 2025 04:08 PM (Riz8t)

Technically? A "too thick" steak becomes a roast. Not a bad problem to have in the cooler months. This time of year, this would be when having a band saw, or a butcher comes in handy. That 3" strip would take a nice char and retain a cool center for those who like "extra blue"...

Posted by: Joe Kidd at August 17, 2025 04:46 PM (nbLIj)

75 Veggies are great - if they're really fresh. I love summer, because I grow my own. If you haven't had broccoli fresh from the garden (and I mean *fresh* - minutes from garden to stove) you haven't had broccoli.

Posted by: Nemo at August 17, 2025 04:48 PM (4RPgu)

76 I had an amazing lunch of spinach and cheese stuffed pasta and various fruits of the pig, accompanied by a local beer in place just south of Regio Emiliano in Italy. Probably one of the best lunches I have ever eaten. The setting probably contributed to the overall experience, but the quality and freshness of the food and drink was unlike anything I'd had.

Posted by: CrotchetyOldJarhead at August 17, 2025 04:48 PM (3Ope8)

77 That's why I go years without eating sauerkraut.
Posted by: Ralph at August 17, 2025 04:46 PM (8WZD4)

Replace saurkraut with deviled eggs. And go years with 'go months.'

Posted by: Aetius451AD work phone at August 17, 2025 04:48 PM (zZu0s)

78 2 months from today I will be leaving Portugal after a one-week stay. I know about the squid, octopi, etc, and will eat all the local stuff. But I need steak or a pork chop or something while we're there. Anyone know of a steakhouse in Faro, Portugal that you've been to yourself? AI is returning different answers each time I query.

Posted by: Lincolntf at August 17, 2025 04:50 PM (vV6n9)

79 75 Veggies are great - if they're really fresh. I love summer, because I grow my own. If you haven't had broccoli fresh from the garden (and I mean *fresh* - minutes from garden to stove) you haven't had broccoli.

Posted by: Nemo at August 17, 2025 04:48 PM (4RPgu)

They make life and cuisine less boring...

Posted by: Nova Local at August 17, 2025 04:50 PM (tOcjL)

80 That 3" strip would take a nice char and retain a cool center for those who like "extra blue"...
Posted by: Joe Kidd at August 17, 2025 04:46 PM (nbLIj)

I had that last night with a top sirloin. Just had an odd, lonely section of a bit too dark red in the sea of reddish pink. It still tasted good but I worried for a second that I had not cooked it enough.

Posted by: Aetius451AD work phone at August 17, 2025 04:51 PM (zZu0s)

81 Kathy, Nova Local's suggestion is a good one.

One year , when I was but a wee tad my Mom made two faux apple pies as part of her effort to save money.

One was zucchini and one was from a recipe that used Ritz Crackers (!) as the apples.

They were awful. A rare fail from Mom who was an excellent cook.

But, I think why they failed so spectacularly is that she set them up as apple pies. And you know they just didn't taste like apple pies. We weren't fooled at all.

Posted by: naturalfake at August 17, 2025 04:51 PM (iJfKG)

82 When I lived in Switzerland, I got hooked on choucroute, a one-pot dish of sauerkraut, potatoes, sausage, and pork cuts. Very hearty and steaming. I love well-made sauerkraut, which I did not discover until after I was grown. The soggy concoction my mom made was revolting.

Posted by: goatexchange at August 17, 2025 04:53 PM (lIEHk)

83 Posted by: naturalfake at August 17, 2025 04:51 PM (iJfKG)

The 'Mock' became 'mocking.'

I don't think Mammaw ever tried Mock apple. If she did not have apples she did pumpkin, squash, peach cobbler, blackberry cobbler, persimmon pudding, rhubarb pie.

Posted by: Aetius451AD work phone at August 17, 2025 04:53 PM (zZu0s)

84 The humidity here is 77%, but it feels like it's made out of 100% heavy water.

Posted by: gp at August 17, 2025 04:54 PM (q//4a)

85 Let's not bring deuterium into this.

Posted by: Aetius451AD work phone at August 17, 2025 04:56 PM (zZu0s)

86 >>2 months from today I will be leaving Portugal after a one-week stay. I know about the squid, octopi, etc, and will eat all the local stuff. But I need steak or a pork chop or something while we're there. Anyone know of a steakhouse in Faro, Portugal that you've been to yourself? AI is returning different answers each time I query.

Can't recommend a specific restaurant but definitely try the Iberian pork. Look for the pork that is fed acorns. Excellent.

Posted by: JackStraw at August 17, 2025 04:56 PM (viF8m)

87 How do you deconstruct tartare?
Posted by: Elderly Git at August 17, 2025 04:34 PM (tb4LP)

Pu it back on the cow?

Posted by: Cicero (@cicero43) at August 17, 2025 04:56 PM (muwun)

88 Most interesting thing I had to eat today was "overnight oats " from a coffee/pastry shop after church. The oats are made by soaking oats in milk or oat milk ( If lactose intolerant ) and chia seeds. It was topped with great fruit and pecans. Very filling and tasty.

Nobody seems to be really hungry right now ( son had a big lunch with a date. He had never had a date through the internet before. It was weird. Maybe I'll share about that tomorrow) . Spouse had tuna salad in a can which came with crackers .
Exciting culinary stuff, eh? 😉 but he had a delicious custard soft "ice cream" from Rita, a chain place in a number of places.

Posted by: FenelonSpoke at August 17, 2025 04:57 PM (2GCMq)

89 Today is the ceremonial first lighting of the Casa Sin Problemas Gulf Coast grill. Boneless NY strips are on the menu. Still searching for a reliable and reasonable beef source. Got these at an Amish grocer for 10.99/lb. Publix had nice looking bone-in varieties starting around 15 bucks. Of course wine is pricier than California, but my usual picks from TJ's were available for only two bucks more, and no stupid bottle deposit..

Posted by: Joe Kidd at August 17, 2025 04:57 PM (nbLIj)

90 Large Maxwell House coffee in blue container is up to all but $20 here.
I usually mix a flavor coffee and regular like Maxwell House, but smaller flavor coffee isn't a bargain either so when my cinnamon Starbucks is out it's plain coffee for awhile.

Posted by: Skip at August 17, 2025 04:57 PM (+qU29)

91 2 months from today I will be leaving Portugal after a one-week stay.

I'm not getting the math to work here.

Posted by: Cicero (@cicero43) at August 17, 2025 04:58 PM (muwun)

92 One was zucchini and one was from a recipe that used Ritz Crackers (!) as the apples.

They were awful. A rare fail from Mom who was an excellent cook.

But, I think why they failed so spectacularly is that she set them up as apple pies. And you know they just didn't taste like apple pies. We weren't fooled at all.

Posted by: naturalfake at August 17, 2025 04:51 PM (iJfKG)

I'm just a fan of truth in advertising. But you're right. Being an allergy person, nothing used to replace is ever "exactly" what it's replacing...so you impress by saying "did you know zucchini isn't only good for bread and muffin sweets? Wait til you try this crisp and think of how you can use up all that garden veg in something you want to eat even more!"

Posted by: Nova Local at August 17, 2025 04:58 PM (tOcjL)

93 I had a Taco Bell Cantina Chicken Bowl today. 530 cals. It doesn't taste awful, but a price of $8.66 approaches awful, asymptotically.

Posted by: gp at August 17, 2025 05:00 PM (q//4a)

94 as to local goods: i made out like a bandit at the farmers' market yesterday: heirloom tomatoes, cuke, fresh basil, onions, pears, peaches, three cheeses. there were also two ranchers selling beef, but i'm stocked up there; and a baker, but she had sold out her day's inventory by the time i arrived.

in the mood for the taste of pizza, but sauces other than mine are nearly always too sweet, spiceless, and thin. at the same time i'm not going to use the oven on such a hot day. solution: pizza pasta. i make pizza sauce in the instant pot, add sausage, salami, onions, bell peppers. pour sauce over rigatoni, top with cheese, nuke a minute to melt cheese.

Posted by: DenverGregg at August 17, 2025 05:02 PM (/l6IL)

95 Or do a brisket and after trimming you'll have all the fat you need.

Posted by: AZ deplorable moron at August 17, 2025 04:44 PM (SO2mX)

Excellent idea!

Because Brisket!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 05:03 PM (L5An7)

96 3-inch thick steaks are da bomb. Need a good quality cut, though, and that girth makes it harder to cook to perfection.

Posted by: Elric the Bladiest Blade at August 17, 2025 05:04 PM (e58hu)

97 Thanks, Jackstraw. Noted. @91, did i fuck up that sentence? We'll be there from the 10th to 17th of October.

Posted by: Lincolntf at August 17, 2025 05:04 PM (vV6n9)

98 94 I microwave a pita, 180 cals, pour Pastorelli's canned pizza sauce on it, 120 cals. Craving cured. That delicious sauce is now up to $2.80 per dinky-ass can.

Posted by: gp at August 17, 2025 05:05 PM (q//4a)

99 Going to try keto again, so I am trying to stack good recipes to be able to stick to n it.

Have a faux potato soup that uses Cauliflower. If it is good the calorie profile is insanely high. 1 cup =446 calories, with 10 cups made. That is damn high. Plus it is high in bacon, onion and cheese.

Posted by: Aetius451AD work phone at August 17, 2025 05:05 PM (zZu0s)

100 88 Most interesting thing I had to eat today was "overnight oats " from a coffee/pastry shop after church. The oats are made by soaking oats in milk or oat milk ( If lactose intolerant ) and chia seeds. It was topped with great fruit and pecans. Very filling and tasty.

Posted by: FenelonSpoke at August 17, 2025 04:57 PM (2GCMq)

Overnight oats - this is one item where you HAVE to make it homemade. If you've only had the wildly overpriced sat on the shelf forever stuff, you haven't lived.

Although you can use the shelf stuff to inspire you for what you should put in it...

Posted by: Nova Local at August 17, 2025 05:06 PM (tOcjL)

101 Classico garlic herb sauce works very well on a pizza.

Posted by: Ben Had at August 17, 2025 05:07 PM (dxWFK)

102 2 months from today I will be leaving Portugal after a one-week stay. I know about the squid, octopi, etc, and will eat all the local stuff. But I need steak or a pork chop or something while we're there. Anyone know of a steakhouse in Faro, Portugal that you've been to yourself? AI is returning different answers each time I query.
Posted by: Lincolntf at August 17, 2025 04:50 PM (vV6n9)

Portugal and western Spain are renowned for their roast suckling pig. It's like BBQ here. Every town is supposed to have its favorite take-out roast pig joint, or so I've read. Ask the locals. The pigs run 10-12 pounds, I think.

Posted by: mrp at August 17, 2025 05:07 PM (rj6Yv)

103 If I'm in a position where I have to make pie out of crackers, I'll just do without pie.

Posted by: Dash my lace wigs! at August 17, 2025 05:07 PM (h7ZuX)

104 67 I'm also a new,big fan of pre-cut parchment liners for air fryers. Not only are they no-mess accessories, one can also cook small pieces and/or liquid items like eggs and thick sauces.

Posted by: mrp at August 17, 2025 04:37 PM (rj6Yv)

Y'know, I'm in the market for a toaster oven, but maybe I should look at air fryers...

Posted by: Joe Kidd at August 17, 2025 05:08 PM (nbLIj)

105 Oh man. Is this from a local pig y’all bought off the 4H kid?
Posted by: nurse ratched at August 17, 2025 04:31 PM (g+HUj)

Nope, Costco pork bellies. It’s easy and the outcome is delicious. 4H meat shows up in a week I think.

Posted by: Pete Bog at August 17, 2025 05:08 PM (iGZ9n)

106 99 I'm making rapid progress on my 1200 cal/day diet. I should hit my target in 2 weeks. It looks like the spare tire is permanent, but to my great surprise, my moobs have shrunk a bit. I thought they'd just get skinny and droopy.

Posted by: gp at August 17, 2025 05:09 PM (q//4a)

107 Posted by: Nova Local at August 17, 2025 05:06 PM (tOcjL

I have never made it, but if the coffee / pastry place was doing it through a box it tasted good anyway, but I'll have to try the homemade. Thanks

Posted by: FenelonSpoke at August 17, 2025 05:09 PM (2GCMq)

108 Roast suckling pig in Portugal is called "Leitão Assado".

Ask for it by name!

Posted by: mrp at August 17, 2025 05:09 PM (rj6Yv)

109 It is back to just the kid and me, no idea what we are going to have for dinner. She is meeting a friend at Starbucks in about 15 minutes - a first for her, so excited to bring her. We will focus on dinner options after that.

Posted by: Piper at August 17, 2025 05:09 PM (OoFl2)

110 That sounds good, @mrp. All the promos on AirBnB, etc. are about the seafood.

Posted by: Lincolntf at August 17, 2025 05:10 PM (vV6n9)

111 Joe Kidd, go for the air fryer. I bought the Emil Legasse one that is like an oven. Love it.

Posted by: Ben Had at August 17, 2025 05:10 PM (dxWFK)

112 Can we all raise our glasses in a toast to the bankruptcy of “beyond meat,” please.

Posted by: nurse ratched at August 17, 2025 05:11 PM (Xu8xw)

113 112 Can we all raise our glasses in a toast to the bankruptcy of “beyond meat,” please.
Posted by: nurse ratched

*clink

Posted by: Dash my lace wigs! at August 17, 2025 05:12 PM (h7ZuX)

114 Can confirm - Aldi's brisket is a hit (I did their salt and pepper one) and the chickpeas are a wild success.

So, if you have leftover baba ghanouj, and you're like "no, I don't want more pita or raw cuke/carrots right now", toss it on canned chickpeas with a touch of olive oil to thin and whatever seasoning you didn't add enough of to the original dip that you want on chickpeas.

Not sure why I never thought of this before...

Posted by: Nova Local at August 17, 2025 05:12 PM (tOcjL)

115 >>>@63 and @81 ... Thank you both for your feedback ... These friends, however, have been willing taste-testers of my experiments for years ... I can always count on their honest reviews of anything new or quirky, then show my appreciation by contributing one of their top-of-the-list tried-and-true favorites at the next future get-together ... This is how I know a "new" food item is safe to take to family gatherings ... Good Lord, if you ever take a dud or failed food item to a family event, the family never lets you hear the end of it [HaHa] ... Friends, on the other hand, tend to be more gracious!

Posted by: Kathy at August 17, 2025 05:12 PM (qpw89)

116 Piper, I'm in chapter 8 of Whitney and Rolfes now. I believe it, even if most people don't seem to anymore. 'Experts' got a real bad rep around here.

Posted by: gp at August 17, 2025 05:13 PM (q//4a)

117
Who will inherit your seasoned pans?
All your Pots & Pans will end up where??

Posted by: Soothsayer at August 17, 2025 05:13 PM (v+HhK)

118 I made 5# of boiled peanuts this past week and now I'm a little sick of boiled peanuts.

Posted by: Weasel at August 17, 2025 05:14 PM (gzIIN)

119 Can we all raise our glasses in a toast to the bankruptcy of “beyond meat,” please.
Posted by: nurse ratched at August 17, 2025 05:11 PM (Xu8xw)

Just make sure to use sparkling wine instead of champagne

Posted by: Pete Bog at August 17, 2025 05:14 PM (iGZ9n)

120 Slight deviation from the topic. Do you guys have translator apps on your phones? If so, do they work? My wife is fluent in Italian, I am competent in Spanish, but neither of us have ever spoken Portuguese.

Posted by: Lincolntf at August 17, 2025 05:14 PM (vV6n9)

121 nurse. Hear, hear and Cheers.

Posted by: Ben Had at August 17, 2025 05:15 PM (dxWFK)

122 Posted by: Lincolntf at August 17, 2025 05:10 PM (vV6n9)

I haven't been to Portugal, but have read good things about it!

Well... mostly the food and booze!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 17, 2025 05:15 PM (L5An7)

123 107 Posted by: Nova Local at August 17, 2025 05:06 PM (tOcjL

I have never made it, but if the coffee / pastry place was doing it through a box it tasted good anyway, but I'll have to try the homemade. Thanks

Posted by: FenelonSpoke at August 17, 2025 05:09 PM (2GCMq)

It's really easy...most overnight oats are literally an "add everything together...toss in a container...wait...eat" recipe...

Posted by: Nova Local at August 17, 2025 05:15 PM (tOcjL)

124 I made 5# of boiled peanuts this past week and now I'm a little sick of boiled peanuts.
Posted by: Weasel at August 17, 2025 05:14 PM (gzIIN)

Same thing happens to me when I make the keto chili. I need to downscale the recipe.

Posted by: Aetius451AD work phone at August 17, 2025 05:16 PM (zZu0s)

125

We have the ninja air fryer/toaster oven that has like twenty different settings.

Just cooking for one or two. Have not turned the wall oven on in more than eighteen months...

Posted by: My Pimp Shot My Dealer at August 17, 2025 05:16 PM (rAovp)

126 >>I haven't been to Portugal, but have read good things about it!

>>Well... mostly the food and booze!

My grandparents went a number of times. They loved the place.

Posted by: JackStraw at August 17, 2025 05:18 PM (viF8m)

127 I figured out a "food" question that has bugging me for ages. So I finally did a little digging:

The query:
How come everything grape flavored (artificially) doesn't taste anything like actual grapes?

The answer:
Because we heathens usually partake in the store bought seedless grapes, and the artificial flavor for grape is based specifically on the flavor of Concord Grapes which are distinct and closer to the fake grape flavoring.

I can now sleep through the night.

Posted by: Orson at August 17, 2025 05:19 PM (dIske)

128 Off topic ...

JackStraw,

If you are around, Will Henry released a new volume a few months ago: Sunday Funday Wallace: A Treasury of Wallace the Brave Sunday Comics. I hadn't seen all the Sunday comics, so this was a welcome addition.

Thanks for turning me on to the Wallace comics years ago. Funniest things since Calvin and Hobbes. The references, specific or implied, to Narragansett Bay and the area just adds to the enjoyment.

Posted by: JTB at August 17, 2025 05:19 PM (yTvNw)

129 That sounds good, @mrp. All the promos on AirBnB, etc. are about the seafood.
Posted by: Lincolntf at August 17, 2025 05:10 PM (vV6n9)

I did a search on " Leitão Assado " and one of the results had a list of restaurants in Portugal (including reviews) that served the dish.

Posted by: mrp at August 17, 2025 05:20 PM (rj6Yv)

130 "grape flavor (artificial)" BARF

Posted by: gp at August 17, 2025 05:20 PM (q//4a)

131 I have used an English to Spanish one. They seem to work well enough.

Posted by: Aetius451AD work phone at August 17, 2025 05:21 PM (zZu0s)

132 116 Piper, I'm in chapter 8 of Whitney and Rolfes now. I believe it, even if most people don't seem to anymore. 'Experts' got a real bad rep around here.
Posted by: gp at August 17

With anything, you take the information, you sprinkle on your experience and what you have learned in other places, and you get close to where you need to be. Food is meant to nourish, to fuel. I don’t think it has to be over complicated, though it’s easy to do. I am glad you are enjoying and hope we can talk through what you find useful and if it’s changed your approach to eating.

Posted by: Piper at August 17, 2025 05:22 PM (OoFl2)

133 "the artificial flavor for grape is based specifically on the flavor of Concord Grapes"

So the question remains: why doesn't it taste like concord grapes either?

Posted by: gp at August 17, 2025 05:22 PM (q//4a)

134 Grape flavor ( artificial) > strawberry flavor (artificial), which always tastes like perfume.

Posted by: Dash my lace wigs! at August 17, 2025 05:22 PM (h7ZuX)

135 >>>>Posted by: Nova Local at August 17, 2025 05:12 PM (tOcjL)

No thanks. I'll just eat real food and not prepared foods from a German multinational.

Posted by: Test Pattern at August 17, 2025 05:22 PM (feH6S)

136 @CBD, that's pretty much why we decided to go there for our 25th. Neither of us have ever been to Portugal despite living in Europe for a few years when we were young. She was a student, I was a soldier. Also, the rules for where to go included "No Islamist countries (think Egypt), no Communist (think South America and the obvious Central Europe), no countries that bordered a warzone, etc. Ended up with Portugal.

Posted by: Lincolntf at August 17, 2025 05:23 PM (vV6n9)

137 60 days to TXMOME X. Food and booze!

Posted by: Ben Had at August 17, 2025 05:23 PM (dxWFK)

138 Slight deviation from the topic. Do you guys have translator apps on your phones? If so, do they work? My wife is fluent in Italian, I am competent in Spanish, but neither of us have ever spoken Portuguese.
Posted by: Lincolntf at August 17, 2025 05:14 PM (vV6n9)

Portugal has ancient ties with England as a political and military ally against Spain. It is also filled with UK expats. I don't think it will be a problem speaking English in Portugal.

Posted by: mrp at August 17, 2025 05:23 PM (rj6Yv)

139 132 Thanks for referring them to me

Posted by: gp at August 17, 2025 05:23 PM (q//4a)

140 126 >>I haven't been to Portugal, but have read good things about it!

>>Well... mostly the food and booze!

My grandparents went a number of times. They loved the place.
Posted by: JackStraw at August 17, 2025 05:18 PM (viF8m)

My sister-in-law still has family in Portugal. My late brother raved about the place. She is an awesome cook, and (like every awesome cook) will not only tell you of their awsomeness, but will proceed to show you..

Posted by: Joe Kidd at August 17, 2025 05:25 PM (nbLIj)

141 "Going to try keto again, so I am trying to stack good recipes to be able to stick to n it"

Aetius, I'm on a gout/low fodmap diet at the moment, and in six weeks have lost fifteen pounds (yeah, it's a lot, but with tons of other food allergies, I can only eat a few things.) I've found I'm not as hungry as I was eating a lot of carbs - it's mostly vegetables and fruit.

Posted by: moki at August 17, 2025 05:25 PM (wLjpr)

142 I'm taking some week old white rice that's been in the fridge, some frozen, mixed vegetables with a bit of sesame oil and making stir-fry with it. It's hot, I'm tired and it's what's for dinner.

The Bourbons will make it palatable.

My wife has offered to do beef and broccoli if I'll clean up.

Yea, or nay?

Posted by: Martini Farmer at August 17, 2025 05:25 PM (Q4IgG)

143 >>If you are around, Will Henry released a new volume a few months ago: Sunday Funday Wallace: A Treasury of Wallace the Brave Sunday Comics. I hadn't seen all the Sunday comics, so this was a welcome addition.

Glad you are enjoying it. I think I mentioned that he and his family own a small but excellent liquor store/cheese shop in town. He started writing the comic at a desk he put in front of the store window that looks out over the harbor. Super nice guy from a super nice family.

He no longer works at the store, too busy with the comic stuff but all his books are for sale in the shop. I saw the new book but haven't purchased it yet.

Posted by: JackStraw at August 17, 2025 05:26 PM (viF8m)

144 My wife has offered to do beef and broccoli if I'll clean up.

Yea, or nay?
Posted by: Martini Farmer at August 17, 2025 05:25 PM (Q4IgG)
________________________

Make her use a Wok...then you only have one "pan" to clean. Also, MSG is the seasoning of gods.

Posted by: Orson at August 17, 2025 05:27 PM (dIske)

145 Yea, or nay?
Posted by: Martini Farmer

Yea!

And toss that week old rice in the compost.

Posted by: nurse ratched at August 17, 2025 05:27 PM (mT+6a)

146 Well, I am never quite as hungry on keto either, but that is usually due to the high fat which then leads to quickly feeling full and staying full for a while.

Posted by: Aetius451AD work phone at August 17, 2025 05:28 PM (zZu0s)

147
I'm just a fan of truth in advertising. But you're right. Being an allergy person, nothing used to replace is ever "exactly" what it's replacing...so you impress by saying "did you know zucchini isn't only good for bread and muffin sweets? Wait til you try this crisp and think of how you can use up all that garden veg in something you want to eat even more!"

Posted by: Nova Local at August 17, 2025 04:58 PM (tOcjL)

Preach it, sister!

Posted by: moki at August 17, 2025 05:28 PM (wLjpr)

148 Make her use a Wok...then you only have one "pan" to clean. Also, MSG is the seasoning of gods.
Posted by: Orson

Ha! You’ve been watching Uncle Rodger! He’s hysterical!

Posted by: nurse ratched at August 17, 2025 05:29 PM (mT+6a)

149 And toss that week old rice in the compost.
Posted by: nurse ratched at August 17, 2025 05:27 PM (mT+6a)
_______________________

Don't let Uncle Roger hear you say that. He's pretty particular about using left over rice in Fried Rice recipes.

Posted by: Orson at August 17, 2025 05:29 PM (dIske)

150 Ok, Little and GF are on their way, so gotta go.

Lechon asado is the Caribbean version of Leitão Assado, so do a search on that and you will not be disappointed. Unless you're my sister-in-law.

I owe her a phone call....

Posted by: Joe Kidd at August 17, 2025 05:30 PM (nbLIj)

151 Jinx on Nurse

Posted by: Orson at August 17, 2025 05:30 PM (dIske)

152 That zucchini looks a lot like Cthulhu.

Just sayin'

Posted by: Noam Sayen at August 17, 2025 05:31 PM (Jz2uI)

153 *snort*

Posted by: nurse ratched at August 17, 2025 05:31 PM (mT+6a)

154 Thanks, I just copied "Lechon asado is the Caribbean version of Leitão ". Will reference later.

Posted by: Lincolntf at August 17, 2025 05:31 PM (vV6n9)

155 132 So far I've learned that I've chosen what is, for my age, height and weight, what nutritionist call a VLCD. That's about 40 cal/day under whre the LCD range would start for me, so it's borderline.

Either regime is supposed to be medically supervised; mine isn't, because who can afford medical care? (My doctor does know about it, assuming he ever checks his inbox.) These diets are intended to be used only for short intervals. The two potential dangers that scare me most are gallstones, and loss of muscle rather than fat, but I think the risk is worth it for the high effectiveness of the diet and its temporary nature.

I've learned how to count calories and weigh portions without fail, and to put a lot of thought into what I choose to eat. I am trying new foods I would not have tried before. I understand (and believe) the proportions of nutrients that 'experts' recommend in the diet. The book is interesting in itself, too.

Posted by: gp at August 17, 2025 05:33 PM (q//4a)

156 Ok, Little and GF are on their way, so gotta go.

Lechon asado is the Caribbean version of Leitão Assado, so do a search on that and you will not be disappointed. Unless you're my sister-in-law.

I owe her a phone call....
Posted by: Joe Kidd at August 17, 2025 05:30 PM (nbLIj)

Thanks for the info! I did a search on Lechon asado Miami" WHOOAAA

Posted by: mrp at August 17, 2025 05:35 PM (rj6Yv)

157 Re Portugal: Can't help with translation, but can assure you you're in for a treat. My son and his darling went last year, said the food was glorious, and the pics he shared looked like the Moab UT area with beach and azure ocean beyond... almost surreal.

We're finishing some kitchen renovations, long overdue. Will have butcherblock counters and a 24" 4-burner gas cooktop (tossing the useless black glass-topped range), with a Ninja oven and an air fryer on a nearby counter. With just two of us, we don't need the full-sized oven, and instead are opting for more deep-drawer space. If we need a whole turkey, we'll either ask Bob Evans or a family member to handle it. These countertop appliances have come a looong way in the 50-odd years I've been cooking.

Posted by: Cowboyneal - the Other Jewish Carpenter at August 17, 2025 05:37 PM (/jWPx)

158 Country style pork ribs with sweet baby Ray's in the crock today. That is all. Back to chores !

Posted by: Hatari Somewhere on Ventura Highway at August 17, 2025 05:38 PM (WF/xn)

159 Chicken is off the grill and the rice smells like garlic and chicken broth. Couple of avocados and some fresh tomato slices with mayo. Oh yeah.

Posted by: CrotchetyOldJarhead at August 17, 2025 05:39 PM (3Ope8)

160 Cool, Cowboy.

Posted by: Lincolntf at August 17, 2025 05:40 PM (vV6n9)

161 Cowboyneal, handiest thing I have ever seen in a kitchen is a warming drawer.

Posted by: Ben Had at August 17, 2025 05:41 PM (dxWFK)

162 Personal food gripe that gets in the way of my laziness:

They stopped making Spatini Spaghetti Sauce mix a number of years ago. When they did so, I stocked up, but I exhausted my supply a couple years ago. For those not familiar, it was a collection of spices mixed (originally by Lawrey). Onion, oregano, basil, red pepper etc. But, that ended in 2007. Now only certain restaurants get a exclusive commercial brand. I've tried to weasel a large purchase with no luck from Lawrey (who still produces it sort of).

It's nothing great. I think I enjoy it so much due to the memories of being a kid and perking up when I saw spaghetti was on the table.

Posted by: Orson at August 17, 2025 05:42 PM (dIske)

163 Orson, have you tried the Classico line?

Posted by: Ben Had at August 17, 2025 05:44 PM (dxWFK)

164 163 Orson, have you tried the Classico line?
Posted by: Ben Had at August 17, 2025 05:44 PM (dxWFK)
______________________

I have not. I resorted to experimenting until I got pretty close to what I remembered.

Posted by: Orson at August 17, 2025 05:45 PM (dIske)

165 Pop over here, Orson. Serving spaghetti tonight. Not Spatini's but I got a pretty good skald on my sauce. Too hot to cook out.

Posted by: olddog in mo at August 17, 2025 05:45 PM (ld8WN)

166 Going to Deutchland in a week and a half. Looking forward to the knuckles.

Posted by: Dino58 at August 17, 2025 05:47 PM (eW9RX)

167 Too hot to cook out.
Posted by: olddog in mo at August 17, 2025 05:45 PM (ld8WN)
_______________________

For now, but hold that thought. There's nothing better than late September early October for cooking out. My favorite time of year.

And thanks for the invite, but tonight is homemade stromboli night. I found a very think but wide pre-made pizza crust the other week that is excellent for 'bolis.

Posted by: Orson at August 17, 2025 05:49 PM (dIske)

168 Chicken Stew tonight with some crusty garlic bread and a nice Gin Gimlet to cleanse the palate.

Posted by: Thomas Bender at August 17, 2025 05:51 PM (XV/Pl)

169 @Dino58, please seek out "Spiesbraten" while you are there. It's roasted pork, and we waited all year for the "Spiesfest" fest.

Posted by: Lincolntf at August 17, 2025 05:54 PM (vV6n9)

170 Cuban-style pig cooker source:

https://lacajachina.com/

Posted by: mrp at August 17, 2025 05:55 PM (rj6Yv)

171 I made 5# of boiled peanuts this past week and now I'm a little sick of boiled peanuts.
Posted by: Weasel at August 17, 2025 05:14 PM (gzIIN)
----

You and Weaseldog need to set up a roadside stand. Wear overalls and play the banjo.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 17, 2025 05:56 PM (kpS4V)

172 Some things to try. Goya makes a sofrita cooking sauce. Sear a chuckroast and throw it in the crackpot with a couple of jars. Great enchiladas and tacos.
Adding basil to your spinach.
Garlic powder puts a great crust on your steak.

Posted by: Ben Had at August 17, 2025 05:57 PM (dxWFK)

173 No leftovers...the good and bad news of a popular dinner around here (good thing I bought 4 of those briskets)...gonna clean up and pop back in a little later!

Posted by: Nova Local at August 17, 2025 05:58 PM (tOcjL)

174 Today's cooking adventure was a bust.

Had a couple of pork tenderloins, butterflied them then added prosciutto and provolone cheese with giardiniera. Was ready to roll it up but discovered I didn't have any cotton twine, skewers or anyway to keep it together.

It didn't roll up well anyway, its so hot out I didn't want to drag out the pellet grill and wait 90 minutes or so for it to cook, no one else seemed to care about it, so I threw it in the backyard for the possums and raccoons and had a large combo pizza twenty minutes later.

I think I made a good choice.

Posted by: Unknown Drip Under Pressure at August 17, 2025 05:59 PM (c3sdc)

175 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 17, 2025 05:56 PM (kpS4V)
----
Now that's an idea!

Posted by: Weasel at August 17, 2025 05:59 PM (YnIVK)

176 It's nothing great. I think I enjoy it so much due to the memories of being a kid and perking up when I saw spaghetti was on the table.
Posted by: Orson at August 17, 2025 05:42 PM (dIske)

I've started making my own simple spaghetti sauce. I use the San Marzano canned tomatoes from Italy. I empty the can's contents into a food mill. After the milling, I pour the contents into 4 qt. sauce pan, add 4-5 fresh basil leaves, two cloves of garlic, salt to taste (not too much) and some olive oil. Cook on medium heat until the sauce thickens to your preference.

Posted by: mrp at August 17, 2025 06:03 PM (rj6Yv)

177 The local grocery does their house brand spinach florentine spaghetti sauce and it is all I use. I lwill leave comments on my lasagna to those here that have eaten it.

Posted by: Ben Had at August 17, 2025 06:06 PM (dxWFK)

178 You and Weaseldog need to set up a roadside stand. Wear overalls and play the banjo.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 17, 2025 05:56 PM (kpS4V)

__________________________________

I can see it now. Two good ole boys playin' banjo and a Paper Mache statue likeness of General Anthony Clement McAuliffe holding a sign that says: "NUTS!"

Although, that might discourage potential German customers.

Posted by: Orson at August 17, 2025 06:07 PM (dIske)

179 The local grocery does their house brand spinach florentine spaghetti sauce and it is all I use. I lwill leave comments on my lasagna to those here that have eaten it.
Posted by: Ben Had at August 17, 2025 06:06 PM (dxWFK)
---
It's great!

Posted by: Weasel at August 17, 2025 06:08 PM (xTinh)

180 For now, but hold that thought. There's nothing better than late September early October for cooking out. My favorite time of year.

And thanks for the invite, but tonight is homemade stromboli night. I found a very think but wide pre-made pizza crust the other week that is excellent for 'bolis.
Posted by: Orson at August 17, 2025 05:49 PM (dIske)

I used to grill all year 'round, nearly all weather. Except high winds or rain (but I would have if I had a covered deck.) Grilling steaks when it's 10 degrees and snowy is pretty neat.

Currently I have no place to grill, which makes me sad.

Posted by: Mikey Alpha Kilo at August 17, 2025 06:08 PM (0aYVJ)

181 Kroger Private Selection Chocolate Espresso Granola is a bit rich straight up, but it's excellent on oatmeal and yogurt.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 17, 2025 06:11 PM (kpS4V)

182 Thawing 5lbs of assorted pan fish for our fishfry for tomorrow's supper, everyone is bringing something.

These fries inevitably turn out insanely good, mostly from the accessories--corn, shrimp etc. 15/20 of us turnup, kids and all. I don't recall ever having much of anything left over, either.

Posted by: IRONGRAMPA at August 17, 2025 06:13 PM (hKoQL)

183 I bet you didn't know... inside every Jai alai ball is a tiny avocado.

Posted by: Jai Alai Commissioner, Fidel Castro at August 17, 2025 06:14 PM (Dm8Zl)

184 Weasel, cooking for you is a great pleasure for me.

Posted by: Ben Had at August 17, 2025 06:15 PM (dxWFK)

185 Posted by: Ben Had at August 17, 2025 06:15 PM (dxWFK)
----
Great pleasure for me too!

Posted by: Weasel at August 17, 2025 06:16 PM (xTinh)

186 Got my wife a bottle of slightly expensive gin made at a local distillery. Sat it on the counter in the kitchen where she immediately turned around and knocked it onto the floor.

I cried inside a little bit, and then went back to the ABC store...

Posted by: AshevilleRobert at August 17, 2025 06:17 PM (Hw6WF)

187 What does pricey gin taste like?

Better ass?

Posted by: Aetius451AD work phone at August 17, 2025 06:18 PM (zZu0s)

188 176 ok, but: double the basil and garlic, 1/8 cup oregano, 1/8 cup cayenne, two bay leaves, 1 tbsp celery seed, 1.5 cup minced onions, 2/3 cup freeze dried shallots, 2 oz gin. pressure cook for 10 min.

Posted by: DenverGregg at August 17, 2025 06:18 PM (/l6IL)

189 Oh wait:

Better botanical ass?

Posted by: Aetius451AD work phone at August 17, 2025 06:18 PM (zZu0s)

190 @Dino58, please seek out "Spiesbraten" while you are there. It's roasted pork, and we waited all year for the "Spiesfest" fest.
Posted by: Lincolntf

Thanks for the tip! When is the fest?

Posted by: Dino58 at August 17, 2025 06:19 PM (eW9RX)

191 I just discovered a food related thing; you can take summer sausage, the non-refrigerated soft stuff, and fry it up just like baloney.

Posted by: banana Dread Pirate Summer Long Balls Dream at August 17, 2025 06:21 PM (cduTK)

192 I've started making my own simple spaghetti sauce. I use the San Marzano canned tomatoes from Italy. I empty the can's contents into a food mill. After the milling, I pour the contents into 4 qt. sauce pan, add 4-5 fresh basil leaves, two cloves of garlic, salt to taste (not too much) and some olive oil. Cook on medium heat until the sauce thickens to your preference.
Posted by: mrp at August 17, 2025 06:03 PM (rj6Yv)
__________________________

Sounds great. For some reason I don't enjoy marinara as much as I do a good meat sauce. I'll caramelize a white onion with fresh garlic (which I don't get from the Chinese sewer system, but grow in my garden). Throw in about 1.3 pounds of lean hamburger. Then add in all my spices (onion salt, garlic salt, basil, oregano, red pepper flakes, garlic power, onion powder). When it reaches the right color I'll mix it into the chopped up tomatoes and a table spoon of sugar (which is to offset all the salt).

Then I just cook on medium low for a good length of time to break down the tomatoes and fuse the flavors.

Posted by: Orson at August 17, 2025 06:23 PM (dIske)

193 I think I made a good choice.

Posted by: Unknown Drip Under Pressure

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

Sometimes knowing when to give up is important.

Posted by: AshevilleRobert at August 17, 2025 06:24 PM (Hw6WF)

194 Tonight is Chicken stuffed with goat cheese and sun dried tomatoes with mashed potatoes.

Posted by: San Franpsycho at August 17, 2025 06:24 PM (RIvkX)

195 I did have something very tasty this weekend at a pancake house. Husband enjoys pancakes, but I can't eat them. My breakfast was of scrambled eggs with chopped up pieces of bacon layered into avocado halves. There was still lots of avocado left. I have never had avocado with bacon or eggs. It was really tasty and now I have another idea for a breakfast.

Posted by: FenelonSpoke at August 17, 2025 06:24 PM (2GCMq)

196 SanFranpsycho, try the Toma with that dish instead. of the feta.

Posted by: Ben Had at August 17, 2025 06:26 PM (dxWFK)

197 Good afternoon, Hordelings! I've been busy this weekend, but now I'm relaxing with a Sobramesa Solita Red and a Rusty Nail.

Last night's osso buco turned out pretty well, though it maybe could've used a bit more salt in the cooking process. Fortunately, I made enough for leftovers.

As for the top picture, I'd devour that plate like a starving wolf and ask for seconds.

Posted by: PabloD at August 17, 2025 06:29 PM (prLLr)

198 Uncle Roger is a crank.

Pro Tip: I always used yesterday's rice for fried rice.

Posted by: San Franpsycho at August 17, 2025 06:29 PM (RIvkX)

199 >>> The answer:
Because we heathens usually partake in the store bought seedless grapes, and the artificial flavor for grape is based specifically on the flavor of Concord Grapes which are distinct and closer to the fake grape flavoring.

I can now sleep through the night.
Posted by: Orson at August 17, 2025 05:19 PM (dIske)

I like all the new flavors like cotton candy and gumdrop. I'm sure they're frakenstein creations that are slowly turning me into an alien pod person. But they are yummy.

Posted by: banana Dread Pirate Summer Long Balls Dream at August 17, 2025 06:30 PM (cduTK)

200 Don't let Uncle Roger hear you say that. He's pretty particular about using left over rice in Fried Rice recipes.
Posted by: Orson at August 17, 2025 05:29 PM

Nephew Orson understands fried rice.

Posted by: RedMindBlueState at August 17, 2025 06:33 PM (Wnv9h)

201 SanFranpsycho, try the Toma with that dish instead. of the feta.
Posted by: Ben Had at August 17, 2025 06:26 PM (dxWFK)
====

Melted on a bagel is tomorrow's breakfast. I have to plan ahead because I'm back to work tomorrow, Boy F. is back to program tomorrow, Mrs. F. has a funeral, and Boy and I have our joint annual physical exam which is always a hoot.

Posted by: San Franpsycho at August 17, 2025 06:34 PM (RIvkX)

202 Time to hit the patio to enjoy the water lilies before they close for the evening, and prep for the gun thread with a cigar and a Balvenie.

Posted by: CrotchetyOldJarhead at August 17, 2025 06:34 PM (3Ope8)

203 Riddle me this, Batman.

It is good to create new species of grapes for winemaking.

It is bad to genetically modify wheat or corn to resist drought and insects for feeding people.

Posted by: nurse ratched at August 17, 2025 06:35 PM (F98dM)

204 Posted by: FenelonSpoke at August 17, 2025 06:24 PM (2GCMq)
====

New Avocado Toast Devotee

Posted by: San Franpsycho at August 17, 2025 06:35 PM (RIvkX)

205 https://www.youtube.com/watch?v=ET3QetlWyyA

Since we're close t the Gub Thread, I give you...Cooking with Kalashnikov.

https://www.youtube.com/watch?v=ET3QetlWyyA

And, of course, the top comment is from Brandon Herrera. Because Kalashnikov.

Posted by: RedMindBlueState at August 17, 2025 06:36 PM (Wnv9h)

206 Crotchety Old Jarhead, I hope we get to share Balvenie this year.

Posted by: Ben Had at August 17, 2025 06:36 PM (dxWFK)

207 Posted by: Orson at August 17, 2025 06:23 PM (dIske)

I've been making a nice meat sauce for my spaghetti for some year now. It's on page 302 in the Deplorable Gourmet.

Ha! Looka me !

Posted by: javems at August 17, 2025 06:37 PM (8I4hW)

208 Is it bad to genetically modify wheat or corn to resist drought and insects for making booze?

Posted by: zombie Clara Peller at August 17, 2025 06:38 PM (vFG9F)

209
Diana's appetite has improved quite a bit. She gets cooked chicken breast and raw hamburger (27% fat) twice a day along with free-feeding of kibble. I want to try some things that may help her gain weight. Oatmeal in beef broth is one. Cheap mac and cheese is another.

Posted by: Hadrian the Seventh at August 17, 2025 06:38 PM (kkTda)

210 RMBS - hahaha, I love Life of Boris. I snagged one of his Weslav zip-up hoodies years ago. Because there's a bit of gopnik in all of us.

Posted by: PabloD at August 17, 2025 06:38 PM (prLLr)

211 Posted by: San Franpsycho at August 17, 2025 06:35 PM (RIvkX)

Does avocado toast have bacon.? I have never ordered it because ( cue the people who get all upset about the concept of gluten intolerance ) I don't have celiac disease but gluten doesn't agree with me and I try to avoid it.

Posted by: FenelonSpoke at August 17, 2025 06:39 PM (2GCMq)

212 Hadrian., buttermilk.

Posted by: Ben Had at August 17, 2025 06:39 PM (dxWFK)

213 OT, reading a city journal article linked at Insty about crime prevention from 1992. It's interesting.

It's interesting, but with all due respect to the NYC 'Ron's one and all: i dislike people. A big intentional pile of people is pure torture without commies making things shit.

Posted by: Aetius451AD work phone at August 17, 2025 06:39 PM (zZu0s)

214 Posted by: Ben Had at August 17, 2025 06:36 PM (dxWFK)

Looking forward to it, Ma'am. Would you care for any particular herf?

Posted by: CrotchetyOldJarhead at August 17, 2025 06:40 PM (3Ope8)

215
It's interesting, but with all due respect to the NYC 'Ron's one and all: i dislike people. A big intentional pile of people is pure torture without commies making things shit.
Posted by: Aetius451AD work phone at August 17, 2025 06:39 PM (zZu0s)

_________

*fistbump*

Let's you and I not meet.

Posted by: Hadrian the Seventh at August 17, 2025 06:41 PM (kkTda)

216 Crotchety Old Jarhead, you have impeccable taste so what ever you choose.

Posted by: Ben Had at August 17, 2025 06:41 PM (dxWFK)

217 RMBS - hahaha, I love Life of Boris. I snagged one of his Weslav zip-up hoodies years ago. Because there's a bit of gopnik in all of us.
Posted by: PabloD at August 17, 2025 06:38 PM

My friend's kid, who married a girl from Poland, put me onto this last week. I'm still laughing at How to Slav Your Sushi.

https://www.youtube.com/watch?v=A4yKZT0jyt4

Posted by: RedMindBlueState at August 17, 2025 06:43 PM (Wnv9h)

218 We went to the local taco place. Now that the humidity is gone, life outside can resume. Kid loved tinga taco.

Posted by: Accomack at August 17, 2025 06:44 PM (WWhXE)

219 I bought a Traeger, and I'm not gonna lie, it's the best "kitchen gadget" I have ever purchased. I've smelled like smoke for at least three days per week over the last three weeks. Smoked meatballs and smoked meatloaf will change your life.

Posted by: nogooddeed at August 17, 2025 06:44 PM (4Af9R)

220 I can't believe I ate the whole thing

Posted by: Skip at August 17, 2025 06:45 PM (+qU29)

221 nogooddeed, We need to talk about room reservations. Email.me.

Posted by: Ben Had at August 17, 2025 06:46 PM (dxWFK)

222 I've been gun-shy about buying avocados after buying some that seemed ripe, but were fibrous and disgusting. No idea what the hell was up with that.

Posted by: Mikey Alpha Kilo at August 17, 2025 06:48 PM (0aYVJ)

223 Done, Ben Had.

Posted by: nogooddeed at August 17, 2025 06:49 PM (4Af9R)

224
Last time we had spaghetti I took a portion, sauced it plus a couple meat balls and vacuum sealed it and parked it in the fridge overnight. Yes. it does deepen the flavor greatly. Sort of a PITA to do though.

Posted by: IRONGRAMPA at August 17, 2025 06:50 PM (hKoQL)

225 What does pricey gin taste like?

Better ass?
Posted by: Aetius451AD

High end Pine Sol.

Posted by: Mr Aspirin Factory at August 17, 2025 06:52 PM (5+Y60)

226 Gin is good in lemonade but haven't had it in decades

Posted by: Skip at August 17, 2025 06:54 PM (+qU29)

227 Gin and tonic with a slice and ice is nice.

Posted by: Ben Had at August 17, 2025 06:56 PM (dxWFK)

228 Posted by: Mikey Alpha Kilo at August 17, 2025 06:48 PM (0aYVJ)

Yes; There did seem to be problem with them several months ago. It's been better since

Posted by: FenelonSpoke at August 17, 2025 06:57 PM (2GCMq)

229 I used to love a gin and tonic, but either the gin or the tonic doesn't agree with my bp meds, and I don't care to experiment to see which one does it. I've never had a headache like that since. Worse than a migraine.

Posted by: nogooddeed at August 17, 2025 06:58 PM (4Af9R)

230 Gubs are nood.

Posted by: RedMindBlueState at August 17, 2025 07:01 PM (Wnv9h)

231 198 Uncle Roger is a crank.

Pro Tip: I always used yesterday's rice for fried rice.
Posted by: San Franpsycho at August 17, 2025 06:29 PM (RIvkX)
___________________________

The thing I like about Uncle Roger is that it's all a bit. He has some cooking knowledge, but he does it tongue in cheek. So, it's great when all these sanctimonious chefs (like Jamie Oliver) get all bent out of shape when he lays into them. It's also, hilarious, that in RL he doesn't even have much of an accent.

Posted by: Orson at August 17, 2025 07:02 PM (dIske)

232 nogooddeed - in my experience, the key to smoked meatloaf is a shallow baking pan. That equates to more surface area to absorb the smoke. And yes, it's a wonderful thing.

Posted by: PabloD at August 17, 2025 07:02 PM (prLLr)

233 I put it on a rack on top of a baking sheet. Worked great.

Posted by: nogooddeed at August 17, 2025 07:04 PM (4Af9R)

234 I made cabbage rolls yesterday (2nd time after ~20 years) and I used the freeze then thaw the cabbage method. The filling was great but the cabbage almost impossible to cut through. Is the hot water method better?

Today is pork chops and blistered green beans from a kindly neighbors garden.

(very, very long time lurker)

Posted by: ChE99 at August 17, 2025 07:18 PM (+Ku0Y)

235 Is it too early for jokes?

Former US Vice President Mike Pence calls on President Trump to sanction Russia.

"Putin's not going to stop until he's stopped."

Posted by: Braenyard - some Absent Friends are more equal than others _ at August 17, 2025 07:31 PM (Dl5u9)

236 46 centiliters is very close to an English pint.

Posted by: NemoMeImpuneLacessit at August 17, 2025 08:17 PM (ZVgZ4)

237 I need a napkin.

Posted by: mindful webworker - mmm mmm good at August 17, 2025 09:55 PM (L05+f)

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