Food Thread: Foraging For Mushrooms? Deliciousness... Or Death

I have a bunch of cookbooks, and not enough room in the kitchen for all of them. So what I try to do is rotate them a bit, so that my natural inclination to get into a cooking rut isn't made effortless by seeing the same cookbooks day in and day out.

It doesn't work perfectly, because I tend to use cookbooks only for ideas and inspiration, not for specific recipes. But it's better than nothing, and it also pushes me to poke around my cookbook collection and see what I have forgotten.

I also have a binder with printed recipes that I have used in the past. I tape the recipe to the cabinet next to the stove, at eye level, so I don't have to turn away from my cooking and read a recipe in a cookbook, which usually flips closed as soon as I turn away from it.

Yes...there are gremlins in my home who specialize in crap like that. And if I catch the little bastard who keeps drinking my coffee and my cocktails I am going to toss him into the street in front of a snow plow!

******
I wasn't brought up on processed foods, so they never got a foothold in my kitchen. Sure, when I was a kid, Pop-Tarts and Cap'n Crunch and other deliciousness were to be had, but they were treats more than staples.

The current buzz-word is "ultra-processed foods," which used to be called junk food. Is it bad? Sure, in large amounts. Is it the anti-Christ? No, because as usual, our food media and government functionaries are hysterical little bitches who can't moderate their lunacy.

Calm down. Eat mostly homemade food. But don't agonize over a bag of your favorite whatever. Which in my case is Dot's Homestyle Pretzels! Damn...they are delicious!

******

RMBS fancies himself a cook, but his mother seems to have beaten him in most respects. Her Greek gigante beans recipe is fantastic, and now she has expanded to mushrooms. But not just regular mushrooms; she has become a mushroom forager, and quite a good one it seems!

I wonder whether RMBS had to stay in the car with a juice box and a comic book while his mom hunted for dinner?

******
I was excited when I saw this recipe, because A) I love caramel corn, 2. I really love pecans, and III, I was going to make it and tune up the pecans to be spicy!

But...commercial caramel sauce? Really? Have you Southerners no pride?

Caramel Pecan Popcorn, aka Georgia Popcorn sounds good, if you are willing to be a real cook and not some ersatz wimp who buys jarred everything.

******
Commenter and Open Blogger "scampydog" was in NYC recently, and went out for some Chinese food!

Pork Bao Bun - it was ok, the sauce inside the bun was a bit too much/overpowering - it sort of tasted like Japanese salad dressing. The Shouyu Black Garlic Ramen (Chashu pork) - dunno, wife said it was delicious. The zucchini skewer was fine - greatly improved when rolling it the dumpling sauce. Spicy dumplings were the big winner - could've eaten about 20 of them.

That's pretty much my experience at most Dim Sum and lunch joints in NYC. Some dishes are good...others are steam table crap.

An old friend and life-long New Yorker claimed that there was one vast subterranean Chinese kitchen that pumped the same food to every Chinese restaurant in the city through miles of tubes. He might have had a point!

******
Any recipe with pork belly has a good shot at being delicious. And the Brits know what they are doing with pork belly, so I had high hopes! And look! Butter beans! They're good too.
Cider-braised pork belly butter bean chilli with apple relish
But what's this over-reliance on apples? Cider braising? And apple relish? Spare me. Braise it in beer, and make an apricot relish instead. More variety of flavors, and besides, apples are stupid.
******

It's really just aspic, which in and of itself is faintly nauseating. Who thought of taking the gross jelly that oozed out of meat and making it an ingredient?

Obviously the French!

******
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

(Jump to bottom of comments)

1 Shrimp Curry!

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:00 PM (/HDaX)

2 Food fight

Posted by: Skip at September 28, 2025 04:00 PM (+qU29)

3 Not feeling greatest now so see how evening goes

Posted by: Skip at September 28, 2025 04:02 PM (+qU29)

4
Cheerios and Hot Dogs aspic?

Posted by: Blonde Morticia at September 28, 2025 04:03 PM (n7CIX)

5 Baking taters, forgot to poke any holes...reckon they'll.explode?

Posted by: Don in SoCo at September 28, 2025 04:04 PM (+Jojf)

6
Hope you feel better, Skip.

And this is the perfect blend of threads, because mushrooms are a big First World Problem for me. I hate them.

Posted by: Blonde Morticia at September 28, 2025 04:04 PM (n7CIX)

7 Ha, the Shabbat cookbook.

My family has a rotating Shabbat dinner. Every three weeks, I, my brother or my parents will host Shabbat.

We're all terrible about keeping kosher, though. More often than I'd care to admit, we're praying over shrimp or pork or something naughty.

Posted by: Yudhishthira's Dice at September 28, 2025 04:05 PM (BI5O2)

8 I've been to a lot of Chinese restaurants in my life and surpringly enough, probably the best one I've ever been to is right in the general neighborhood.

Asia Kitchen on Kingston Pike, Knoxville.

If I had to pick a last meal, their Salt and Pepper Shrimp (head on, natch) would be it.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:08 PM (/HDaX)

9 Avoid wild mushrooms which have bad cases of acne... That will protect you from many of the Amanitas...

Posted by: Mister Ghost at September 28, 2025 04:08 PM (TGPs7)

10 It's really just aspic, which in and of itself is faintly nauseating. Who thought of taking the gross jelly that oozed out of meat and making it an ingredient?

Obviously the French!

Naming it "ass pick" didn't help.

Posted by: mikeski at September 28, 2025 04:09 PM (nhCoE)

11 That aspic ring is an abomination.

Posted by: Dash my lace wigs! at September 28, 2025 04:10 PM (h7ZuX)

12 >>> 6
Hope you feel better, Skip.

And this is the perfect blend of threads, because mushrooms are a big First World Problem for me. I hate them.
Posted by: Blonde Morticia at September 28, 2025 04:04 PM (n7CIX)

I am also a Fungus Bigot, yet I love this stuff:
https://shorturl.at/Tmy0t

I recently found a local supplier in ETX:
https://shorturl.at/hgLuv

Posted by: Helena Handbasket at September 28, 2025 04:10 PM (ULPxl)

13 My sister ended up with my late mother's recipe book. Mostly hand written stuff. Some of the recipes are now over a century old.

I had her make copies of every page and put it in a PDF for me.

Took months of nagging her to do it.

Posted by: Martini Farmer at September 28, 2025 04:10 PM (Q4IgG)

14 Making breaded pork strips

Posted by: vmom deport deport deport at September 28, 2025 04:11 PM (OTdqV)

15 My wife eats mushrooms often, only of their in a canned soup do I, I know they ate thete but tolerate them.

Posted by: Skip at September 28, 2025 04:12 PM (+qU29)

16 one vast subterranean Chinese kitchen that pumped the same food to every Chinese restaurant in the city

_-_-_
Kinda like school cafeteria food used to be. Always smelled the same. My theory was that it was all made of the same substance, just moulded and colored appropriately for the day's menu.

Posted by: Don in SoCo at September 28, 2025 04:12 PM (+Jojf)

17 15 cookbooks, one shelf? Pfft.
I have a shelf in my one cupboard BOWING because of the cookbooks on it. And 2 entire shelves chock full. And that's only because I stopped buying them some number of years ago.

I could send a pic to Weasel, and end up crossing the book thread, food thread AND gun thread (just because it's Weasel).

(I just went and counted: 66, including the "magazine" like cookie books and such. It's 67 if you count the one where I have a copy to keep and a copy to use. And that's aside from two very large folders full of printed out and photocopied recipes.)

Posted by: GWB at September 28, 2025 04:12 PM (Dvcu+)

18 Cheerios and Hot Dogs aspic?
Posted by: Blonde Morticia

I thought it was a can of spaghetti-os with hot dogs, with the "tomato" sauce washed off.

But the rings are different sizes, so it's not cheerios or spaghetti-os.

Must be calamari!

Posted by: mikeski at September 28, 2025 04:12 PM (nhCoE)

19 Jellied calfs foot anyone?

Posted by: vmom deport deport deport at September 28, 2025 04:13 PM (OTdqV)

20 The aspic ring looks like... sliced hot dogs and spaghettios?!?

Posted by: GWB at September 28, 2025 04:14 PM (Dvcu+)

21 taking the gross jelly that oozed out of meat

Used to date her.

Posted by: Commissar of plenty and festive little hats at September 28, 2025 04:14 PM (+c3FL)

22 My family has a rotating Shabbat dinner. Every three weeks, I, my brother or my parents will host Shabbat.

Posted by: Yudhishthira's Dice at September 28, 2025 04:05 PM (BI5O2)

That's wonderful! Probably more important than kashrut!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 04:14 PM (n9ltV)

23 Baking taters, forgot to poke any holes...reckon they'll.explode?
Posted by: Don in SoCo at September 28, 2025 04:04 PM (+Jojf)

If it's in the microwave, yes.

Posted by: GWB at September 28, 2025 04:14 PM (Dvcu+)

24 Aspic done the right way can be delicious.

Posted by: runner at September 28, 2025 04:15 PM (g47mK)

25 Used to date her.

_-_

Remember, FOOD thread...Oh, man!

Posted by: Don in SoCo at September 28, 2025 04:15 PM (+Jojf)

26 Yep, I have more paper cookbooks than I can count. The ones with my most used recipes I also have a Kindle copy of for use in the kitchen. Avoids that dirty page, closed book issue.

Some don't have Kindle versions. So I xerox the recipe for use in the kitchen instead.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:15 PM (/HDaX)

27 If I had to pick a last meal, their Salt and Pepper Shrimp (head on, natch) would be it.
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:08 PM (/HDaX)

Hard to beat a recommendation like that. Will visit.

Posted by: Yudhishthira's Dice at September 28, 2025 04:16 PM (BI5O2)

28 If it's in the microwave, yes.

_-_-_

Thanks. Regular ol' 'lectric oven.

Posted by: Don in SoCo at September 28, 2025 04:16 PM (+Jojf)

29
Sundays I cook up in the air fryer a couple of packages of Italian sausages for my breakfast for the week.

I've taken to putting a couple slices of bread into the glass pan to soak up the grease and make something tasty for the house dogs.

Posted by: Hadrian the Seventh at September 28, 2025 04:16 PM (tgvbd)

30 "Calm down. Eat mostly homemade food. But don't agonize over a bag of your favorite whatever. Which in my case is Dot's Homestyle Pretzels! Damn...they are delicious!"

This is sane advice.

Posted by: Grumpy and Recalcitrant at September 28, 2025 04:17 PM (O7YUW)

31 Took months of nagging her to do it.
Posted by: Martini Farmer at September 28, 2025 04:10 PM (Q4IgG)

But now you don't have to off her just to get the cookbook. So that's probably a good thing.

Posted by: GWB at September 28, 2025 04:17 PM (Dvcu+)

32 > Who thought of taking the gross jelly that oozed out of meat and making it an ingredient?

> Obviously the French!

Ah, but it took Americans to think of substituting the broth with sugar and artificial fruit flavoring and serving it for dessert.

Suck it, froggies.

Posted by: The Jell-O Company at September 28, 2025 04:18 PM (qpyNK)

33 You don't have to mix ground, roasted almonds with honey amd put it in your ice cream, but it helps....it does help.

Posted by: Don in SoCo at September 28, 2025 04:19 PM (+Jojf)

34 I just went and counted: 66
Posted by: GWB at September 28, 2025 04:12 PM (Dvcu+)

Oh, man! Thanks, Additional Blond Agent, I forgot about my Kindle Deplorable Gourmet cookbook! So it's 67 if I put my kindle in that cupboard!

Posted by: GWB at September 28, 2025 04:19 PM (Dvcu+)

35 @9 Mr Ghost- yep, the red ones with the white/yellow dots, amanta muscaria, grows everywhere I've ever been. Some idiots eat them intentionally trying to reproduce the Viking "Beserker" state. DO NOT DO THIS.

Cool FACTOID: I pick them when I see them, dry them, place a piece in a saucer of milk. The alkaloids are soluble in the milk. When you check back, its surrounded by dead flies. Its the best fly killer I've ever seen.

DO NOT DO THIS if you have children or pets in the house.

Posted by: The Walking Dude at September 28, 2025 04:20 PM (WpM+L)

36
When she lived in Michigan, Her Majesty would go foraging for morels. She should have been good at it, as she's (*coughs slightly*) low to the ground. Cooked them up on a camp fire with some smelts.

Posted by: Hadrian the Seventh at September 28, 2025 04:20 PM (tgvbd)

37 That's wonderful! Probably more important than kashrut!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 04:14 PM (n9ltV)

Yeah. Until a few years ago it was always just at my parents, but they're old now, so we're rotating it. It's actually a lot more fun this way. Plus, it's just good discipline to keep the house presentable, and come up with something good for everyone that they haven't eaten a thousand times before.

Posted by: Yudhishthira's Dice at September 28, 2025 04:21 PM (BI5O2)

38 I am also a Fungus Bigot, yet I love this stuff:
https://shorturl.at/Tmy0t

Posted by: Helena Handbasket at September 28, 2025 04:10 PM (ULPxl)

That would take care of the texture problem. I might give that a try.

I'm ok with mushrooms, but only white or portabella. I haven't really tried any others.

Posted by: Dash my lace wigs! at September 28, 2025 04:21 PM (h7ZuX)

39 Thanks. Regular ol' 'lectric oven.
Posted by: Don in SoCo at September 28, 2025 04:16 PM (+Jojf)

It will split in the oven. But it can SPLODE in the meecrowahvay. We had to replace a microwave for that.

Posted by: GWB at September 28, 2025 04:21 PM (Dvcu+)

40 Hard to beat a recommendation like that. Will visit.
Posted by: Yudhishthira's Dice at September 28, 2025 04:16 PM (BI5O2)

I accidently truncated the dish name. Deep Fried Salt and Pepper Shrimp.

8511 Kingston Pike

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:22 PM (/HDaX)

41 Need a recipe? I've got a bunch.

Posted by: Al Gore's Amazing Internet at September 28, 2025 04:22 PM (XQo4F)

42 Oh, man! Thanks, Additional Blond Agent, I forgot about my Kindle Deplorable Gourmet cookbook! So it's 67 if I put my kindle in that cupboard!
Posted by: GWB

This is how you know that's a gen-u-wine, unstaged pic of CBD's cookbook shelf. If he were staging it just for the Food Thread, the Deplorable Gourmet would have been in there.

Posted by: mikeski at September 28, 2025 04:23 PM (nhCoE)

43 I have a lot of cookbooks. One or two are regular go-tos; the rest are for ideas.

I also frequently print out recipes because I don't have the bandwidth to remember all the ingredients or steps. My folder is currently about 3 inches wide of the recipes I use all the time.

All of my cookbooks and printed recipes have scribbled notes on them with minor adjustments, metric to imperial conversions, and portions scaled down for two servings.

Posted by: jix at September 28, 2025 04:24 PM (y687V)

44 Cookbooks measurednin feet of bookshelf(and counter) space here. Gained a lot of weight when I married the Mrs.

Posted by: Don in SoCo at September 28, 2025 04:24 PM (+Jojf)

45 Need a recipe? I've got a bunch.
Posted by: Al Gore's Amazing Internet at September 28, 2025 04:22 PM (XQo4F)

Allrecipes.com is one of my favorites.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:25 PM (/HDaX)

46 > But it can SPLODE in the meecrowahvay. We had to replace a microwave for that.
Posted by: GWB at September 28, 2025 04:21 PM (Dvcu+)

Like, don't put a dog in a microwave, eh? Because, like, they explode.

Posted by: Bob and Doug McKenzie at September 28, 2025 04:26 PM (qpyNK)

47 I am happy to report that I got a paycheck this past week and thus was able to spend almost $14 IN CASH on groceries today. The big-ticket items were two pork steaks and a block of cheese.

The cheapest thing was cabbage, which will be divided into coleslaw and a boiled dinner.

I boiled a bunch of beans to freeze and use for soup and/or chili. It's very intensive, requiring three drain-offs to reduce the fart-producing enzymes. I got lazy the last time and regretted it.

Posted by: NaughtyPine at September 28, 2025 04:27 PM (5m2gG)

48 Had leftover taco filling and 2 more ripe Anaheim peppers I was going to cook up. But not now

Posted by: Skip at September 28, 2025 04:27 PM (+qU29)

49 My most-used cookbook is The Deplorable Gourmet, but it is also stuffed with several dozen printouts of internet recipes. It's kind of a mess, but I like it like that.

Posted by: Dash my lace wigs! at September 28, 2025 04:28 PM (h7ZuX)

50 Cookbooks measurednin feet of bookshelf(and counter) space here. Gained a lot of weight when I married the Mrs.
Posted by: Don in SoCo at September 28, 2025 04:24 PM (+Jojf)

Interesting metric now that you mention it. I broke out the tape measure and came up with a grand total of 9' 4".

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:29 PM (/HDaX)

51 I've always been amused by the "reviews" on recipe sites that read something like:

This cheesecake recipe SUCKS! I substituted the cream cheese with dog vomit and the chocolate chips with carpet tacks and it came out completely inedible. They should be ashamed to post a crap recipe lie this.

Posted by: Rodrigo Borgia at September 28, 2025 04:29 PM (qpyNK)

52 I've seen people do an ass pick after sitting down for a long time and wearing a linen dress.

I've never seen anyone eat anything associated with an ass pick. But, meh, it's the French.

Posted by: Orson at September 28, 2025 04:31 PM (dIske)

53 Allrecipes.com is one of my favorites.
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:25 PM (/HDaX)

A couple weeks ago, the YouTube algorithm introduced me to the Allrecipes YT channel. I don't know where the cook it from, but I love her presentation and the themed recipes. I want to try a couple of the chicken thigh recipes.

Posted by: NaughtyPine at September 28, 2025 04:31 PM (5m2gG)

54 Where's the Moron cookbook in that cookbook shelf, CBD?

Where's the Moron cookbook!?!?

Posted by: 496 at September 28, 2025 04:31 PM (t+VLa)

55 The Oregon Mycological Society has an annual "Survivors Banquet" at the end of mushroom-picking season, which I always thought was pretty funny.

Posted by: The ARC of History! at September 28, 2025 04:31 PM (xTIDn)

56 It will split in the oven. But it can SPLODE in the meecrowahvay. We had to replace a microwave for that.
Posted by: GWB

Damp starch in a waterproof shell. Popcorn kernel, potato, same thing to a microwave. Just a culinary pipe bomb of a different size.

Squashes, and all the nightshades, too. Though I've never heard of anyone trying to microwave a whole bell pepper.

I guess potatoes are nightshades, too, but we don't eat the "berry" part.

Posted by: mikeski at September 28, 2025 04:32 PM (nhCoE)

57 It's very intensive, requiring three drain-offs to reduce the fart-producing enzymes. I got lazy the last time and regretted it.
Posted by: NaughtyPine at September 28, 2025 04:27 PM (5m2gG)

Did you ever try cooking the beans in a crock pot? I put them in there on high for about 8-10 hours and don't have much trouble eating them.

Posted by: Dash my lace wigs! at September 28, 2025 04:32 PM (h7ZuX)

58 Dad was The Great Morrel hunter and guarded his secret places to forage for them from everyone except Nonno. He told us that he would tell us before he died.

Didn't happen.

Miss you Pop.

Posted by: The Paolo at September 28, 2025 04:32 PM (cYBz/)

59 9' 4"
Impressive! 3 feet on the counter, four 34 -inch shelves...I think ya edged me out!

Posted by: Don in SoCo at September 28, 2025 04:33 PM (+Jojf)

60 Shrooms.

Posted by: Mr Aspirin Factory, red heifer owner at September 28, 2025 04:33 PM (LjSYW)

61 I want to try a couple of the chicken thigh recipes.
Posted by: NaughtyPine at September 28, 2025 04:31 PM (5m2gG)

Sounds like an excellent plan. The wife and I have them on the menu, braised, for Wed. night.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:34 PM (/HDaX)

62 My most-used cookbook is The Deplorable Gourmet, but it is also stuffed with several dozen printouts of internet recipes. It's kind of a mess, but I like it like that.
Posted by: Dash my lace wigs!

HA! But is your copy signed by both Bluebell AND Weasel?

I didn't think so!

HA! HA!

Posted by: Tonypete at September 28, 2025 04:34 PM (cYBz/)

63 Yeah. Until a few years ago it was always just at my parents, but they're old now, so we're rotating it
Posted by: Yudhishthira's Dice at September 28, 2025 04:21 PM (BI5O2)

If there are any young'uns in the crew, rest assured that they're making some fine memories.

Every Sunday my great-grandma would make dinner for her kids, their spouses, the grandkids, and the great-grandkids (including moi). It was a huge production, involving a large dining room table, a separate buffet, and the kids relegated to plates in the living room or at the picnic table outside if it was nice.

Seeing everyone and playing with the cousins is a core memory for me, as is my great-grandma's cooking. Wow, she could cook.

Posted by: Rodrigo Borgia at September 28, 2025 04:35 PM (qpyNK)

64 Dad was The Great Morrel hunter and guarded his secret places to forage for them from everyone except Nonno. He told us that he would tell us before he died.
Posted by: The Paolo

The Paolo's a gourmet chef, too? No wonder us ordinary schlubs don't stand a chance.

Posted by: mikeski at September 28, 2025 04:35 PM (nhCoE)

65 HA! But is your copy signed by both Bluebell AND Weasel?

I didn't think so!

HA! HA!
Posted by: Tonypete at September 28, 2025 04:34 PM (cYBz/)

No...

*sobs

Posted by: Dash my lace wigs! at September 28, 2025 04:36 PM (h7ZuX)

66 Impressive! 3 feet on the counter, four 34 -inch shelves...I think ya edged me out!
Posted by: Don in SoCo at September 28, 2025 04:33 PM (+Jojf)

Lessee... 3*12+4*34 = 172" = 14' 4".

Nope, you have me beat by 5'.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:36 PM (/HDaX)

67 There's a course on "The Great Courses" where the lady claims that mushrooms are actually a superfood with various health benefits depending on the type of mushroom.

I did end up buying several bottles on Amazon. I need to start taking them.

Ontario has plenty of cannibus shops. There were people opening stores selling mushrooms and the cops just harassed those poor people. There's a Canadian flag that has been on the ground across the street right next to the road for 5 days. There's probably a good reason no one feels any need to rescue it.

Avocados! I really like them and learned that if you wrap them individually and keep them in the fridge, they last a long, long time.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 28, 2025 04:38 PM (Sco7b)

68 I got some decent garlic at Walmart recently. Product of USA. Coalinga, but maybe the garlic is from Gilroy.

Posted by: no one of any consequence at September 28, 2025 04:38 PM (ZmEVT)

69 From my collection of cookbooks, my go-to sources are:

"The Best Recipes From the Backs of Boxes Bottles, Cans, and Jars", "The Garlic Lover's Cookbook", and "The 60-Minute Gourmet". That last one is written by Pierre Franey and I recommend it to anyone at any level of home meal prep..

Posted by: Joe Kidd at September 28, 2025 04:39 PM (nbLIj)

70 Lessee... 3*12+4*34 = 172" = 14' 4".
Heh. Was thknking iny ards again...

Posted by: Don in SoCo at September 28, 2025 04:39 PM (+Jojf)

71 Who is RMBS?

Posted by: no one of any consequence at September 28, 2025 04:39 PM (ZmEVT)

72 RedMindBlueState

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:40 PM (/HDaX)

73 I use the Allrecipees online. Haven't tried their You Tube yet.

Posted by: Boss Moss at September 28, 2025 04:41 PM (KWyxI)

74 "We're all terrible about keeping kosher, though. More often than I'd care to admit, we're praying over shrimp or pork or something naughty."

It's okay isn't the Day of Atonement coming up?

Too bad about the Temple and what the Romans did.

Posted by: no one of any consequence at September 28, 2025 04:41 PM (ZmEVT)

75 We had the local Garlic Fest yesterday. Thousands of pippel attended at the fairgrounds. Only two vendors were selling garlic.

$20 for a bag of 10. $5 for four. Considering they had 100# bags laying all over the place that seemed like a ripoff.

Posted by: Tonypete at September 28, 2025 04:42 PM (cYBz/)

76 HA! But is your copy signed by both Bluebell AND Weasel?

I didn't think so!

HA! HA!
Posted by: Tonypete at September 28, 2025 04:34 PM

Why, yes. Yes, it is.

Posted by: RedMindBlueState at September 28, 2025 04:42 PM (4tFle)

77 A! But is your copy signed by both Bluebell AND Weasel?

Posted by: Tonypete

Why, yes. Yes, it is.
Posted by: RedMindBlueState

Rarer than 1st Edition Gutenberg Bibles!

Posted by: Tonypete at September 28, 2025 04:43 PM (cYBz/)

78 Making linguine bolognese with extra veg in the sauce with strawberries and grapes. Eagles game put my behind on dinner prep (4-0!), so now to catch up on the thread while continuing to pull dinner together...

Posted by: Nova Local at September 28, 2025 04:43 PM (tOcjL)

79 I tried the "Shrimp in Garlic Sauce" recently at a local joint.

Yum yum.

Posted by: no one of any consequence at September 28, 2025 04:43 PM (ZmEVT)

80 Thighs are far superior to breasts; I think people just prefer breastfeeding because of the pesky bone in the thighs.

A really simple thigh recipe, like brain dead simple, that won't disappoint... just season whole chicken thighs, skin on, with your favorite chicken seasonings, and roast them on a big baking sheet with a bunch of Yukon gold potatoes (quartered) and seasoned, a bunch of garlic cloves, and a few lemons (halved). About 30-35 mins at a pretty high temp like around 450.

Once it's done roasting and cooling, sprinkle it with fresh dill, and serve with tzatziki sauce and feta.

Posted by: Yudhishthira's Dice at September 28, 2025 04:44 PM (BI5O2)

81 As much as I like mushrooms, and I do, I've never been tempted to forage for them. Too much doubt and, these days, too far down to the ground. I can make a satisfying meal with mushrooms sauteed in garlic butter and some rice. I may be the world's biggest Hobbit.

Posted by: JTB at September 28, 2025 04:45 PM (yTvNw)

82 I have finished pressing grapes for juice, and canned my last 12 quarts today.
Not sure what I am going to do with 90 quarts of apple and grape juice, but it is going to be sweet.
I am also out of jars for canning fruit, and I am drying my last load of pears.
I haven't run out of pears, mind you, just containers to keep the pears slices in.
When I was a kid, this was the time I would be tasked to pick up walnuts. The small walnut tree I have gets stripped by the squirrels, and I am secretly relieved for that.

Posted by: Kindltot at September 28, 2025 04:45 PM (rbvCR)

83 Breastfeeding, lol. Breasts. Freaking autocucumber.

Posted by: Yudhishthira's Dice at September 28, 2025 04:45 PM (BI5O2)

84 So, are butter beans and lima beans the same thing?

Posted by: no one of any consequence at September 28, 2025 04:46 PM (ZmEVT)

85 And as to CBD's juice box roast, 1) Gen X doesn't do juice boxes. Hot hose water or nothing! 2) I was actually at work while the ladies were out foraging.

I cooked a small portion of my haul Friday night. One batch with garlic, thyme, sherry and cream, and one with garlic, leeks, herbs de Provence, bacon, diced potatoes cooked in the bacon fat, and a little cognac.

Posted by: RedMindBlueState at September 28, 2025 04:46 PM (4tFle)

86 Seeing the Chinese thing...found a new Chinese restaurant here. It was AMAZING for its value. Nice Chinese older waitress heard us talking about what to order (we did family style) and said try the Pork Tenderloin Sweet and Sour Hong Kong style - if it wasn't the most different and cool dish ever. They had an excellent charry/smoky Moo Shu and some other great dishes (and great quantities). Every meat was so tender, I wanted to steal their technique (tenderest I've ever had, whether it was the chicken, pork, or beef, of which we had all 3)...

Posted by: Nova Local at September 28, 2025 04:46 PM (tOcjL)

87 Did you ever try cooking the beans in a crock pot? I put them in there on high for about 8-10 hours and don't have much trouble eating them.
Posted by: Dash my lace wigs! at September 28, 2025 04:32

I did last time, overnight.

This time, I drained the crock in the morning, rinsed the beans, and added more water before cooking for a few more hours. They're cooling now.

Posted by: NaughtyPine at September 28, 2025 04:47 PM (5m2gG)

88 I cooked a small portion of my haul Friday night. One batch with garlic, thyme, sherry and cream, and one with garlic, leeks, herbs de Provence, bacon, diced potatoes cooked in the bacon fat, and a little cognac.
Posted by: RedMindBlueState at September 28, 2025 04:46 PM (4tFle)

Dang! That sounds good!

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:49 PM (/HDaX)

89 Allrecipes.com is one of my favorites.
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:25 PM (/HDaX)

I am familiar. My go-to internet source is Cooks.com. Last Wednesday I got a 1.5lb halibut steak and was looking for a proper marinade. Found one that incorporated lime juice, oil, garlic and thyme. I added a bit of fresh ginger because I had it. Marinated for about 30 minutes, then broiled. It was spectacular...

Posted by: Joe Kidd at September 28, 2025 04:49 PM (nbLIj)

90 13 My sister ended up with my late mother's recipe book. Mostly hand written stuff. Some of the recipes are now over a century old.

I had her make copies of every page and put it in a PDF for me.

Took months of nagging her to do it.
Posted by: Martini Farmer at September 28, 2025 04:10 PM (Q4IgG

Oh man. In my great purge, I got rid of Mom's cookbooks. She didn't cook much. They were mainly for show.

But there was one macaroni salad she would make for the holidays. I helped her before with it. Guess that's gone. Live and learn. Wouldn't have been the same anyways.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 28, 2025 04:51 PM (Sco7b)

91 Dang! That sounds good!
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:49 PM

It is. I used the oyster mushrooms that I was gifted 5.75 lbs of. The Hobbit in me is pleased.

Posted by: RedMindBlueState at September 28, 2025 04:51 PM (4tFle)

92 SIL used to watch every cooking show she could find on TV, then, oh, look at the time! How 'bout a grilled-cheese sandwich, everyone?

'Course, her son is now a chef...pretty good one, too!

Posted by: Don in SoCo at September 28, 2025 04:52 PM (+Jojf)

93 My (other) sister texted me this morning for Mom's apple crisp recipe. She couldn't find a recipe she liked. I keep all my "good" recipes in a notebook so I can find them in a hurry, instead of poring through the half a shelf of recipe books I have.

Posted by: Kindltot at September 28, 2025 04:53 PM (rbvCR)

94 are butter beans and lima beans the same thing?
Posted by: no one of any consequence at September 28, 2025

More or less. The lima beans grown in the Andes are smaller and the ones from the lowlands are bigger.

It's the import all English people can love.

There's a great "marry me" recipe for butter beans with sundried tomatoes that I made once and can't find now.

Posted by: NaughtyPine at September 28, 2025 04:54 PM (5m2gG)

95 RedMindBlueState
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:40 PM (/HDaX)

And his mother is a complete doll called Bunny. Had the honor of chauffeuring her a couple of times at the last MoMee.

Posted by: Polliwog the 'Ette at September 28, 2025 04:54 PM (lFFaq)

96 I am familiar. My go-to internet source is Cooks.com. Last Wednesday I got a 1.5lb halibut steak and was looking for a proper marinade. Found one that incorporated lime juice, oil, garlic and thyme. I added a bit of fresh ginger because I had it. Marinated for about 30 minutes, then broiled. It was spectacular...
Posted by: Joe Kidd at September 28, 2025 04:49 PM (nbLIj)

I use Cooks.com occasionally as well. Your recipe makes me think that the standard lemon/capers route with halibut might benefit with the application of some ginger as well. I need to think about that one a bit.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:56 PM (/HDaX)

97 Hong Kong style Sweet and Sour does none of the gloppy red sauce or the pineapple/bell peppers/onions. Instead, it's a thinner, deeper and darker red that works with the charred broccoli and pork tenderloin it's served with. The Asian Grill (near the Out of the Bubble bakery, which is the sole allergy friendly bakery - handles all 9 if needed) is the place, down near Springfield...you'll thank me if you come and visit DC. Not a looker, but a taster...

Also, GREAT with allergies and dietary needs...probably b/c they want to attract the bakery's clientele (which, according to my spouse, makes the best Oatmeal Cookie Sandwich he's ever had - and yes, it's all allergy free - he orders it every time when we stop by for "holidays for me" so I don't cook my own birthday/Mother's Day/anniversary cake...

Posted by: Nova Local at September 28, 2025 04:56 PM (tOcjL)

98 Interesting metric now that you mention it. I broke out the tape measure and came up with a grand total of 9' 4".
Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:29 PM (/HDaX)

Wait a minute. I am a public school product but even I know that feet and inches are not metric

Posted by: Pete Bog at September 28, 2025 04:56 PM (OKV8U)

99 Top of hour should be news conference on Michigan struck ram and shooting.

Posted by: Skip at September 28, 2025 04:56 PM (+qU29)

100 {{{Polliwog}}}

Posted by: RedMindBlueState at September 28, 2025 04:56 PM (4tFle)

101 Speaking of "ultra-processed" foods, I don't really eat much. When I go grocery shopping, I see all this stuff and think "Wow. No wonder. What a great country. Even the poor people are fat." - Yakov Smirnoff.

Posted by: no one of any consequence at September 28, 2025 04:56 PM (ZmEVT)

102 Bottom picture looks vaguely Lutheran.

Posted by: Eromero at September 28, 2025 04:57 PM (LHPAg)

103 That looks like Tucker Carlson on Simple and Healthy Cooking.

Posted by: Bertram Cabot, Jr. at September 28, 2025 04:58 PM (63Dwl)

104 Posted by: RedMindBlueState at September 28, 2025 04:56 PM (4tFle)

Will we be seeing you both in a couple of weeks?

Posted by: Polliwog the 'Ette at September 28, 2025 04:58 PM (lFFaq)

105 "metric?" English is a funny language. Same word, multiple meanings.

That's why we are so smart. The complex language makes us smart.

Posted by: no one of any consequence at September 28, 2025 04:58 PM (ZmEVT)

106 Hot dogs and cheerios bundt cake?

Posted by: Boss Moss at September 28, 2025 04:59 PM (KWyxI)

107 Wait a minute. I am a public school product but even I know that feet and inches are not metric
Posted by: Pete Bog at September 28, 2025 04:56 PM (OKV8U)

Remember, you made me do this. Meriam-Webster:

metric

2
: a standard of measurement
no metric exists that can be applied directly to happiness
—Scientific Monthly

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:59 PM (/HDaX)

108 I make caramel corn for Christmas gifts for family and friends every year. A large, disposable roasting pan is the right size for this recipe. It takes about an hour and a half start to finish and no one ever turns it down. This recipe fills two gallon baggies.

1 stick unsalted butter
1 cup light brown sugar
1/2 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
4 quarts of air popped corn

Melt butter and add sugar, corn syrup and salt and stir to combine. Bring it to a boil and let it boil for 5 minutes. Add baking powder and vanilla to syrup off the heat and stir it until well mixed. Pour it over popcorn and stir it gently to cover. Bake in a 250F oven for 20 minutes, take it out and stir it again. Bake another 20 minutes, take it out and stir it again. Three stirs gets you very good coverage. Bake another 20 minutes. Remove it from oven and lay it out on aluminum foil, breaking it into smaller pieces. It cools in a few minutes and then you can bag or box it up.

Posted by: huerfano at September 28, 2025 05:00 PM (98kQX)

109 This Sunday's steak is a top sirloin that was salted this morning. Portabellas on the side, and corn on the cob. The wine is a red blend that ABC Liquors had on clearance for 4.99. I had a hunch and picked up four bottles. Just sampled it. Will need to go back for the rest of the inventory...

Posted by: Joe Kidd at September 28, 2025 05:00 PM (nbLIj)

110 "The Best Recipes From the Backs of Boxes Bottles, Cans, and Jars"
Posted by: Joe Kidd at September 28, 2025 04:39 PM (nbLIj)

I have that one! One of the first my mom bought me.

I also have Death By Chocolate, by Marcel Desaulniers. I took 3 days to do the all chocolate cheesecake (first day was making the chocolate cookies from the book, which are the crust for the cheesecake).

Posted by: GWB at September 28, 2025 05:00 PM (Dvcu+)

111 The complex language makes us smart.
...and then there's complex numbers...

Posted by: Don in SoCo at September 28, 2025 05:01 PM (+Jojf)

112 Food related auto corrects:

Grilled children: In a thread on r/funny, one Redditor's partner asked what was for dinner and was told they were having "grilled children," instead of the intended "grilled chicken".

Prostitute and asparagus salad: A sign at a Chicago restaurant featured "Prostitute and asparagus salad" on its menu because the person creating the sign hadn't spellchecked the word "prosciutto".

"They're out of dinosaur midgets": A delivery shopper on r/InstacartShoppers told a customer they were out of "dinosaur nuggets," only for the word "nuggets" to be autocorrected to "midgets".

Posted by: FenelonSpoke at September 28, 2025 05:01 PM (lQ+/f)

113 I've tried some of the fancier mushrooms, the ones that look like they are from outer space and cost a lot. They just didn't taste better than my usual portobello or even button shrooms. Quite possibly my taste buds are unsophisticated.

Posted by: JTB at September 28, 2025 05:03 PM (yTvNw)

114 dinosaur midgets
_-_
I'm usin' that one, Fen. Makes more sense than "nuggets".

Posted by: Don in SoCo at September 28, 2025 05:03 PM (+Jojf)

115 Will we be seeing you both in a couple of weeks?
Posted by: Polliwog the 'Ette at September 28, 2025 04:58 PM

God willing, yes. We're counting the days, and getting the RMBS Mom out on the range regularly in prep for the pistol range. She's more than ready. 😄

Posted by: RedMindBlueState at September 28, 2025 05:03 PM (4tFle)

116 I picked up 5 lbs of pork tenderloins at Costco yesterday. They're currently curing in the fridge and will be Canadian bacon by next Sunday.

Posted by: PabloD at September 28, 2025 05:03 PM (WIjYx)

117 You can get nuggets shaped like dinosaurs.

Posted by: Boss Moss at September 28, 2025 05:03 PM (KWyxI)

118 Butterbeans and Susie were an American comedy duo comprising Jodie Edwards (July 19, 1893 – October 28, 1967)and Susie Edwards (née Hawthorne; December 1894 – December 5, 1963).They married in 1917, and performed together until the early 1960s. Their act, a combination of marital quarrels, comic dances, and racy singing, proved popular

Posted by: Commissar of plenty and festive little hats at September 28, 2025 05:04 PM (CZccC)

119 dinosaur midgets

Ah, yes. Chicken and French Fries. The first item on the menu of international children's cuisine.

Posted by: Don in SoCo at September 28, 2025 05:04 PM (+Jojf)

120 Posted by: RedMindBlueState at September 28, 2025 05:03 PM (4tFle)

Huzzah! We probably won't be in the same hotel this time because we had to get a room in Mexia.

Posted by: Polliwog the 'Ette at September 28, 2025 05:04 PM (lFFaq)

121 Not sure what I am going to do with 90 quarts of apple and grape juice,
Posted by: Kindltot at September 28, 2025 04:45 PM (rbvCR)

You're going to need a REALLY big carbois, but I think fermenting them would be a good choice. The rest I would mull with a lot of good spices... then ferment it.

Good homemade hard cider.... yum. 90 quarts ought to get you through 90 days of winter.

Posted by: GWB at September 28, 2025 05:05 PM (Dvcu+)

122 Thomas Jacob Stanford is the dead shooter

Posted by: Skip at September 28, 2025 05:05 PM (+qU29)

123 I hope all our Jewish friends here had a blessed Rosh Hashanah. What are some of your favorite dishes to make during this holiday? I know apples and honey make up several desserts, but I'd love to hear your fave foods to make.

Posted by: LizLem at September 28, 2025 05:06 PM (gWBY1)

124 Posted by: Don in SoCo at September 28, 2025 05:03 PM (+Jojf)

I don't e ven know what. dinosaur nugget is. I'm guessing a name for a kid food.Sounds more like petrified dinosaur poop.

Posted by: FenelonSpoke at September 28, 2025 05:06 PM (lQ+/f)

125 Huzzah! We probably won't be in the same hotel this time because we had to get a room in Mexia.
Posted by: Polliwog the 'Ette at September 28, 2025 05:04 PM

We'll see y'all there!

Posted by: RedMindBlueState at September 28, 2025 05:07 PM (4tFle)

126 Perdue makes Dinosaur nuggets

Posted by: Skip at September 28, 2025 05:07 PM (+qU29)

127 124 Posted by: Don in SoCo at September 28, 2025 05:03 PM (+Jojf)

I don't e ven know what. dinosaur nugget is. I'm guessing a name for a kid food.Sounds more like petrified dinosaur poop.

Posted by: FenelonSpoke at September 28, 2025 05:06 PM (lQ+/f)

It's a chicken nugget with a different shape (dino vs oval).

Posted by: Nova Local at September 28, 2025 05:08 PM (tOcjL)

128 So, are butter beans and lima beans the same thing?
Posted by: no one of any consequence at September 28, 2025 04:46 PM (ZmEVT)

The intertoobs says "Essentially the same legume".

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 05:08 PM (/HDaX)

129 Jeez if you guys want pictures of dim sum or ramen I can send some every week!

Posted by: San Franpsycho at September 28, 2025 05:08 PM (vL0rw)

130
are butter beans and lima beans the same thing?
Posted by: no one of any consequence at September 28, 2025

________

Lima beans go great with ham. Ask any veteran.

Posted by: Hadrian the Seventh at September 28, 2025 05:08 PM (tgvbd)

131 White guy, 40yo Iraq Vetno idea what his mental problem is

Posted by: Skip at September 28, 2025 05:09 PM (+qU29)

132 84 ... "So, are butter beans and lima beans the same thing?"

Yep. Butter beans are just big lima beans. That said, the larger butter beans have more room for that creamy interior.

Posted by: JTB at September 28, 2025 05:09 PM (yTvNw)

133 Posted by: Nova Local at September 28, 2025 05:08 PM (tOcjL)

Thanks.

Posted by: FenelonSpoke at September 28, 2025 05:09 PM (lQ+/f)

134 *sanford

Posted by: gKWVE at September 28, 2025 05:09 PM (gKWVE)

135 I don't e ven know what. dinosaur nugget is. I'm guessing a name for a kid food.Sounds more like petrified dinosaur poop.

_-_-_

Yeah, the dino-shaped chicken nuggets mentioned while you were typing.

Posted by: Don in SoCo at September 28, 2025 05:09 PM (+Jojf)

136 Fenelon, my daughter and I have a shorthand for years now from an autocorrect mistake.

She once replied to a text of mine with "K", for "OK", and I got a text that read "Klingon", which in no way answered my question.

To this day, when texting in the affirmative, we will reply "Klingon" to one another.

Posted by: barbarausa at September 28, 2025 05:10 PM (enw9G)

137 CBD the Marcella Hazan and the Jacques Pepin books on your shelf are on our shelf too.

Posted by: San Franpsycho at September 28, 2025 05:10 PM (vL0rw)

138 I get Perdue breaded chicken Patty's and nuggets often, had chicken strips last week

Posted by: Skip at September 28, 2025 05:10 PM (+qU29)

139 I have the week off of work this next week, and I'm going to use the time to make some things usually don't have the time for! I'm going to make kolaches for the first time ever, and I'm going to make pasta from scratch. I have a sourdough starter in the fridge I'm also going to finally proof and use to make my first ever sourdough this week.

Any tips on kolaches or sourdough?

Apparently Texans add jalapeños to their kolaches and make them Tex-mex, but the lady whose recipe I'm using thinks that is utter blasphemy! I'm going to make them more traditional. I bought poppy seed filling and will make the posipka topping and everything.

Posted by: LizLem at September 28, 2025 05:10 PM (gWBY1)

140 Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 04:59 PM (/HDaX)

Touche!

Posted by: Pete Bog at September 28, 2025 05:11 PM (OKV8U)

141 I wish you would stop ragging on Chinese garlic. The stuff I get at a local Hispanic produce shop is far superior than anything at WalMart, Publix or Winn-Dixie--and cheaper too. The cloves are large, hardly ever bruised, without inside green sprouts that have to be removed, and the inner cloves are just as big as the outer ones, so there's little wasted. Chinese garlic forever!

Posted by: Ashley Squishy at September 28, 2025 05:11 PM (kvDvI)

142 I'd love to hear your fave foods to make.

Posted by: LizLem at September 28, 2025 05:06 PM (gWBY1)

I made a braised brisket that turned out extremely well. I found a well-trimmed one that was about nine pounds, with just enough fat on it to keep it moist. Carrots, onions, celery, tomatoes, red wine, thyme, S&P.

Blended it all up after I took the brisket out. Worked great!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:12 PM (n9ltV)

143 117 You can get nuggets shaped like dinosaurs.
Posted by: Boss Moss at September 28, 2025 05:03 PM (KWyxI)
Get your chicken while it's still chicken, Consider what goes into that ground chicken before it's cookie-cut into little dinosaurs. Ever been in a chicken processing plant?

Posted by: Eromero at September 28, 2025 05:12 PM (LHPAg)

144 Posted by: barbarausa at September 28, 2025 05:10 PM (enw9G)

That's funny. Thx.

Posted by: FenelonSpoke at September 28, 2025 05:12 PM (ix8EF)

145 Chinese garlic forever!

I guess the arsenic keeps the garlic from sprouting too soon.

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 05:12 PM (/HDaX)

146 I wish you would stop ragging on Chinese garlic.

Posted by: Ashley Squishy at September 28, 2025 05:11 PM (kvDvI)

When they stop growing it in heavy metals and human waste, I will stop ragging on it.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:13 PM (n9ltV)

147 Ever been in a chicken processing plant?
_-_
I have a cousin who used to do that for a living. His stories made Congress look good.

Posted by: Don in SoCo at September 28, 2025 05:14 PM (+Jojf)

148 144 thx

yw!

Posted by: barbarausa at September 28, 2025 05:14 PM (enw9G)

149 >>> Where's the Moron cookbook in that cookbook shelf, CBD? Where's the Moron cookbook!?!?
Posted by: 496 at September 28, 2025 04:31 PM (t+VLa)

I'm picturing the meme with that goose following the person and yelling at them, hah.

Posted by: LizLem at September 28, 2025 05:14 PM (gWBY1)

150 White guy, 40yo Iraq Vetno idea what his mental problem is
Posted by: Skip at September 28, 2025 05:09 PM (+qU29)

Interesting. That's the same demographic as the psychotic NC shooter from yesterady.

Posted by: Polliwog the 'Ette at September 28, 2025 05:14 PM (lFFaq)

151 Yikes are those mushrooms in that picture about Greek gigante beans or what?? And what are the orange things?

Posted by: Random PJ at September 28, 2025 05:15 PM (RRCAT)

152 CBD the Marcella Hazan and the Jacques Pepin books on your shelf are on our shelf too.

Posted by: San Franpsycho at September 28, 2025 05:10 PM (vL0rw)

Hazan is the gold standard for Italian cooking I think. Pepin is great, and I have a few more of his books, but sometimes his recipes seem a bit tired and repetitive.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:15 PM (n9ltV)

153 Marxists will get some double H8 going on here

Posted by: Skip at September 28, 2025 05:16 PM (+qU29)

154 To this day, when texting in the affirmative, we will reply "Klingon" to one another.
Posted by: barbarausa at September 28, 2025 05:10 PM (enw9G)

The funniest thing about that is that "Klingon" was the default option for words beginning with "k".

Posted by: Dash my lace wigs! at September 28, 2025 05:16 PM (h7ZuX)

155 One of the things I regret not learning from my Dad is how to pick mushrooms. the ones he found had a lot more flavor. I'm stuck with store bought now.

Posted by: Cosda at September 28, 2025 05:17 PM (YRV46)

156 Just finished a few days of golf on the Oregon Coast. Wore my Veterans ballcap (it was the cleanest). The good news...enjoyed an awesome halibut steak in Newport OR, and some outstanding Dead Guy Ale at the Rogue River Ale House. Great golf too.
The bad news...the hostility from the legions of LGBTQ whatevers was real. All because of a hat? I hadn't said a word. Oregon is lost.

Posted by: Diogenes at September 28, 2025 05:18 PM (2WIwB)

157 Yikes are those mushrooms in that picture about Greek gigante beans or what?? And what are the orange things?
Posted by: Random PJ at September 28, 2025 05:15 PM

Most of those are oyster mushrooms, although there might be some maitake shrooms in back. The orange ones in front are lobster mushrooms. Very firm textured and tasty.

Posted by: RedMindBlueState at September 28, 2025 05:20 PM (4tFle)

158 Mushroom Wonderland on YouTube is a good place to learn about picking wild mushrooms. He's in the NW...but lots of valuable information.

Posted by: garrett at September 28, 2025 05:21 PM (tH0WK)

159 hostility from the legions of LGBTQ whatevers
_-_-_
Didn't they used to use the word "tolerance" a lot? Perhaps the word does not mean what they thought it meant.

Posted by: Don in SoCo at September 28, 2025 05:21 PM (+Jojf)

160 >>>81 As much as I like mushrooms, and I do, I've never been tempted to forage for them

I stumbled across a mushroom forager Instagram this week, and she was so excited about this one mushroom she found. It has this special yellow/orange crystallization under the cap, and she said it has a tart citrus taste and licked it and said it was so good. She used so many mushroom specific terms that didn't sound like real words.

It was ingrained in me from my church summer camps that all mushbrooms were poisonous and would kill us, that I don't dare, even now as an adult, to trust myself with picking one in the wild.

Posted by: LizLem at September 28, 2025 05:22 PM (gWBY1)

161 Some awesome cookbooks on what is clearly reliable shelving. Mrs D still has, after nearly half a century, a "Wives of the 3rd Battalion 37th Artillery Cookbook". Some of those recipes we still enjoy today.

Posted by: Diogenes at September 28, 2025 05:22 PM (2WIwB)

162 >>The orange ones in front are lobster mushrooms.

You can find those in Cedar Forests. They love the dander under Cedar and Larch Trees.

Posted by: garrett at September 28, 2025 05:22 PM (tH0WK)

163 He's in the NW...but lots of valuable information.

Posted by: garrett at September 28, 2025 05:21 PM (tH0WK)

I used to get fresh Morels from Oregon from a little wine shop on College Ave. in Oakland. $5/bag, and they were incredible.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:23 PM (n9ltV)

164 >>It was ingrained in me from my church summer camps that all mushbrooms were poisonous and would kill us, that I don't dare, even now as an adult, to trust myself with picking one in the wild.

You can usually find local groups that are dedicated to picking, identifying and educating. Always good to learn how to identify and forage for free food.

Posted by: garrett at September 28, 2025 05:23 PM (tH0WK)

165 Ever been in a chicken processing plant?
_-_
I have a cousin who used to do that for a living. His stories made Congress look good.
Posted by: Don in SoCo

Thus the quote about laws and sausages.

Posted by: mikeski at September 28, 2025 05:23 PM (nhCoE)

166 Butterbean was a boxer, a heavy weight boxer, a fat heavy weight boxer. I think he was a powerful puncher.

Posted by: Northernlurker , Maple Syrup MAGA at September 28, 2025 05:23 PM (kTd/k)

167 When we roasted a load of chanterelles we got from rich lib cousins' ranch, we collected about a quart of liqueur that went into stir fries.

Posted by: San Franpsycho at September 28, 2025 05:24 PM (A2ajU)

168 William Evans white label, bottled in bond is my elcheapo bourbon. 100proof, good for a Manhattan or rock ice cube.

Posted by: sTevo at September 28, 2025 05:24 PM (CWGlO)

169 Spent the weekend on a shooting holiday at a ranch in eastern Wyoming. The quality of the food was a very pleasant surprise.

Duck Confit Tacos were killer.

Posted by: Pete Bog at September 28, 2025 05:24 PM (OKV8U)

170 Dash, this was close to 20 years ago--maybe some trekkie programmed the algorithm?

My theory was that autocomplete, correct, etc was part of the grand plan to subvert language, and it is borne out as time passes, words are mutated, and everyone gets a bit more isolated and stupid.

Cheery Sunday thought, eh? But Klingon still makes us laugh.

Posted by: barbarausa at September 28, 2025 05:24 PM (enw9G)

171 >>I used to get fresh Morels from Oregon from a little wine shop on College Ave. in Oakland. $5/bag, and they were incredible.

Morels grow all over the riverbottoms and creek beds around here.

Along with a bunch of other edible mushrooms.

Mushroom Hunting is super fun and can be mixed with grouse hunting!

Posted by: garrett at September 28, 2025 05:25 PM (tH0WK)

172 Mushrooms taste like compost might be like to me, don't mind the smell of compost but never tried eating it

Posted by: Skip at September 28, 2025 05:25 PM (+qU29)

173 Tonight we are making a butternut squash ziti casserole.

Posted by: San Franpsycho at September 28, 2025 05:26 PM (A2ajU)

174 Notice the Mario Batali cookbook...

First step in all his recipes is to put on your Crocs.

Posted by: garrett at September 28, 2025 05:26 PM (tH0WK)

175 Morels grow all over the riverbottoms and creek beds around here.

Along with a bunch of other edible mushrooms.

Mushroom Hunting is super fun and can be mixed with grouse hunting!
Posted by: garrett at September 28, 2025 05:25 PM (tH0WK)

*snickers*

Posted by: Snipes Everywhere at September 28, 2025 05:26 PM (2WIwB)

176 Posted by: sTevo at September 28, 2025 05:24 PM (CWGlO)

Evan Williams?

The older brat drank that in college, and still has it as his everyday pour. It is solid, inexpensive bourbon.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:27 PM (n9ltV)

177 >>*snickers*
Posted by: Snipes Everywhere at September 28, 2025 05:26 PM (2WIwB)

We have Wilson's Snipe, too.

Though they aren't as tasty as a Woodcock.

Posted by: garrett at September 28, 2025 05:27 PM (tH0WK)

178 I see, it's an e-mail address hash. That took me a while...

Posted by: Ah ha Moment at September 28, 2025 05:28 PM (+Jojf)

179 Brady's distillery in Roanoke VA has a bourbon called accomplice. I have a $90 of 112 proof cask strength gonna share at the beach next week, assuming a hurricane doesn't thwart our plan.

Posted by: sTevo at September 28, 2025 05:29 PM (CWGlO)

180 Duck Confit Tacos were killer.

Posted by: Pete Bog at September 28, 2025 05:24 PM (OKV8U)

Had those at a winery during the Dry Creek Valley Passport tasting, back before it got huge and stupid.

I think we spent the rest of the day at that winery.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:29 PM (n9ltV)

181 >>> 143 117 You can get nuggets shaped like dinosaurs. Posted by: Boss Moss at September 28, 2025 05:03 PM (KWyxI)

The Horde mind is amazing, I just prepped dinner tonight and used Dino chicken nuggets! They were cheaper than the regular shaped ones this week. I have a whole household of growing boys that are bottomless pits, so frozen nuggets are a staple.

I made an imitation chicken Parmesan spaghetti casserole, where you layer sauced spaghetti, Parmesan cheese, the frozen nuggets, then sauce, then more Parmesan, then mozzarella and oregano. Bake until cooked through and cheese is bubbling. The boys love it and devour it.

Will serve it with homemade garlic toast as a side. I'd add a side salad, but I forgot to buy romaine this week and didn't realize we're out, sigh. Maybe I'll add a bean salad.

Posted by: LizLem at September 28, 2025 05:29 PM (gWBY1)

182 CBD,
I need more sourdough starter. I managed to kill mine. You should bring some to the TX MoMe...🤗

Posted by: lin-duh: I'm offended! at September 28, 2025 05:30 PM (e9uQP)

183 I have a whole household of growing boys that are bottomless pits, so frozen nuggets are a staple.

Posted by: LizLem at September 28, 2025 05:29 PM (gWBY1)

There is a monstrous but so-far-untapped market for Purina Teenager Chow.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:32 PM (n9ltV)

184 I need more sourdough starter. I managed to kill mine. You should bring some to the TX MoMe...🤗
Posted by: lin-duh: I'm offended! at September 28, 2025 05:30 PM (e9uQP)

I could bring you some--I'll try to remember. You might have to remind me the Sunday prior--I get flighty and forget stuff like that.

Posted by: Dash my lace wigs! at September 28, 2025 05:32 PM (h7ZuX)

185 Okay, I can't stand it any longer...I'm a askin.....So, CBD....there a, uh, story behind that nic or somethin'?

Posted by: Ah ha Moment at September 28, 2025 05:32 PM (+Jojf)

186 Posted by: lin-duh: I'm offended! at September 28, 2025 05:30 PM (e9uQP)

Remind me a few days before...

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:32 PM (n9ltV)

187 So, CBD....there a, uh, story behind that nic or somethin'?

Posted by: Ah ha Moment at September 28, 2025 05:32 PM (+Jojf)

Yes...there is!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:33 PM (n9ltV)

188 The Horde mind is amazing, I just prepped dinner tonight and used Dino chicken nuggets! They were cheaper than the regular shaped ones this week. I have a whole household of growing boys that are bottomless pits, so frozen nuggets are a staple.

Posted by: LizLem at September 28, 2025 05:29 PM (gWBY1)

We had our nugget period with the kids growing up. Spouse and I never ate them, though. Instead, I would make (what I thought) was a tasty dinner (but I knew it would be a lot for the kids - think Indian curry), but if the kids didn't want it, they could have nuggets as long as they ate the fresh fruit with dinner. By age 9, none of them needed the "nugget crutch" anymore...we also used PBJ as a crutch (if I thought dinner should have been eaten by them, but I still never made theme eat it - but neither was I cooking two dinners or eating crap myself

...

Posted by: Nova Local at September 28, 2025 05:33 PM (tOcjL)

189 I have a whole household of growing boys that are bottomless pits, so frozen nuggets are a staple.

Posted by: LizLem at September 28, 2025 05:29 PM (gWBY1)

There is a monstrous but so-far-untapped market for Purina Teenager Chow.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:32 PM (n9ltV)

Fish sticks for the win.

Posted by: Diogenes at September 28, 2025 05:33 PM (2WIwB)

190 187 So, CBD....there a, uh, story behind that nic or somethin'?

Posted by: Ah ha Moment at September 28, 2025 05:32 PM (+Jojf)

Yes...there is!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:33 PM (n9ltV)
Next question.

Posted by: Eromero at September 28, 2025 05:34 PM (LHPAg)

191 Sock off?

Posted by: Don in SoCo, Who Now Understands what Sock Off Means at September 28, 2025 05:34 PM (+Jojf)

192 Evan Williams tastes like someone took a mediocre bourbon and crushed a handful of charcoal into the mix, then strained it through a screen door. It was my step-father's go-to before we converted him to Maker's Mark.

Posted by: PabloD at September 28, 2025 05:34 PM (WIjYx)

193 Never ask a quesrion if you don't REALLY want to know the answer, right?

Posted by: Don in SoCo at September 28, 2025 05:38 PM (+Jojf)

194 Butterbean was a boxer, a heavy weight boxer, a fat heavy weight boxer. I think he was a powerful puncher.
Posted by: Northernlurker

He was. He'd do a Rocky Balboa and take punch after punch after punch, then stomp the snot of you.

Posted by: rickb223 at September 28, 2025 05:40 PM (Q9Vcs)

195 150 White guy, 40yo Iraq Vetno idea what his mental problem is
Posted by: Skip at September 28, 2025 05:09 PM (+qU29)

Interesting. That's the same demographic as the psychotic NC shooter from yesterady.
————-

Still would like to see some official confirmation of their service by someone in authority

Posted by: Javems at September 28, 2025 05:40 PM (z5deb)

196 I picked up a bottle of Still Austin Cask Strength Rye Whiskey.

It's my new favorite rye. Loaded with flavor. Fruit notes like cherry. Cinnamon. Plus the usual rye stuff.

Makes an excellent Manhattan or Boulevardier.

Very sipable with a huge nose and flavor. Though it does drink hot.

At $60/bottle it's a little dear compared to something like Rittenhouse. But it kicks Rittenhouse's butt and sends it crying home to Mommy.

Give it a whirl.

Posted by: naturalfake at September 28, 2025 05:41 PM (iJfKG)

197 >>> There is a monstrous but so-far-untapped market for Purina Teenager Chow.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:32 PM (n9ltV)

If they made such a thing, I would be tempted. Give them each a bowl and pour it and and tada, I'm done!

I do make a lot from scratch. I was kind of proud to hear one of the boys complain, when I told him to find food in the fridge, he said "we don't have food in here, we just have ingredients!" But I'm trying to have more stuff they can make on their own. They are learning to cook, but if they can pop chicken nuggets in the air fryer when they are hungry, some days that's a win.

Posted by: LizLem at September 28, 2025 05:41 PM (gWBY1)

198 Mushrooms to me seem to mostly be a texture and only a mild flavor thing.

Oh, btw, if you use arrowroot starch to take the place of regular flour (say for carb reasons) ffs do not use it one to one. It comes out like alien slime.

Posted by: Aetius451AD work phone at September 28, 2025 05:42 PM (zZu0s)

199 CBD, I have a recipe for orange zest caramel corn with pecans, pistachios and macadamias from an old Williams Sonoma
Gifts from the kitchen" cookbook. It is unbelievably good: the orange zest in the caramel sauce, which is made from scratch by the way, melds beautifully with the popped corn and the nuts and the buttery coating.

Posted by: moki at September 28, 2025 05:44 PM (wLjpr)

200 a monstrous but so-far-untapped market for Purina Teenager Chow
_-_-_
I think you're right. In my experience, Cheez-Its will only hold them off for so long..

Posted by: Don in SoCo at September 28, 2025 05:45 PM (+Jojf)

201 CBD or Dash or others, any sourdough tips??? I have a starter in the fridge I was gifted. I'm finally, finally, going to pull it out and use it this week to bake bread. But all the steps feel intimidating.

Also, do you cook anything with the discard? Some people throw it away, and some people make food with it. I kinda want to use mine.

Posted by: LizLem at September 28, 2025 05:45 PM (gWBY1)

202 No idea

@Breaking911 1m
DEVELOPING: Multiple victims reported in shooting at 'The Hideout,' a private recreational community in Lake Ariel, Pennsylvania

Posted by: weft cut-loop at September 28, 2025 05:46 PM (mlg/3)

203 There is a monstrous but so-far-untapped market for Purina Teenager Chow.
Posted by: CharlieBrown'sDildo

If they made such a thing, I would be tempted. Give them each a bowl and pour it and and tada, I'm done!
Posted by: LizLem

The opening credits for Futurama have a billboard for "Bachelor Chow."

Posted by: "Now, With Flavor!" at September 28, 2025 05:46 PM (nhCoE)

204 I tried a ground beef beef stroganoff recipe I found without noodles this week. I also tried using the taco bell conversion recipe for the sour cream I found. Taste was decent.

(Note what I said about arrowroot flour above.)

I also found a recipe for a low net carb bread using ground flax or chia seeds. May try that and top it with the above.

Posted by: Aetius451AD work phone at September 28, 2025 05:46 PM (zZu0s)

205 Moki

Recipe please.

That sounds great.

Posted by: naturalfake at September 28, 2025 05:46 PM (iJfKG)

206 When Little was...little, he'd plow though a family-size box of Frosted Flakes in about three days. I started sneaking a few shakes of standard corn flakes into the box to cut some of the sugar and stretch an extra day from the supply.

Now that he's done growing, his appetite has slackened a bit...

Posted by: Joe Kidd at September 28, 2025 05:46 PM (nbLIj)

207 Moki, that caramel corn recipe sounds amazing!

Posted by: LizLem at September 28, 2025 05:47 PM (gWBY1)

208 >>DEVELOPING: Multiple victims reported in shooting at 'The Hideout,' a private recreational community in Lake Ariel, Pennsylvania

JFC ... there's a Full Court Press on, right now.

Posted by: garrett at September 28, 2025 05:47 PM (tH0WK)

209 DEVELOPING: Multiple victims reported in shooting at 'The Hideout,' a private recreational community in Lake Ariel, Pennsylvania

JFC ... there's a Full Court Press on, right now.
Posted by: garrett

Open up the season.

Posted by: rickb223 at September 28, 2025 05:48 PM (Q9Vcs)

210 > Thighs are far superior to breasts; I think people just prefer breastfeeding because of the pesky bone in the thighs.
----------
Got two chicken thighs on the Traeger right now. Served with roasted carrots in garlic/butter/sage and a salad.

Clock's ticking.... 45 minutes to go.

Posted by: Martini Farmer at September 28, 2025 05:48 PM (Q4IgG)

211 That's great, LizLem! I don't think it makes sense to send them out into the worlld not knowing how to cook, clean, do laundry, change the oil/brakes, plant a garden, etc.

Posted by: Don in SoCo at September 28, 2025 05:48 PM (+Jojf)

212 @Breaking911 1m
DEVELOPING: Multiple victims reported in shooting at 'The Hideout,' a private recreational community in Lake Ariel, Pennsylvania
Posted by: weft cut-loop at September 28, 2025 05:46 PM (mlg/3)

Oh shit...I have a cousin that lives there....

Posted by: Joe Kidd at September 28, 2025 05:49 PM (nbLIj)

213 This is the sourdough recipe I've been using:

https://tinyurl.com/4k78khm6

Posted by: Notsothoreau at September 28, 2025 05:50 PM (kUxzU)

214 Posted by: LizLem at September 28, 2025 05:45 PM (gWBY1)

Lots of advice, but right now? Just bring the starter back to life very slowly. feed it once/day, and don't be frustrated if it takes a long time. You are looking for at least doubling (I hope for almost triple) between feedings to signal that it is alive and well. I keep discarding until it is very active, that way I don't have to make 500 grams of starter every day.

Look up sourdough crackers for the discard. They are spectacular!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:51 PM (n9ltV)

215 We're getting common sense Federal gun control.

Posted by: gKWVE at September 28, 2025 05:51 PM (gKWVE)

216 A disarmed populace will be even more easy to cull.

Posted by: Boss Moss at September 28, 2025 05:53 PM (KWyxI)

217 W-S Caramel Nut Corn:

3 qt popped corn; 1 cup shelled pistachios, 1 cup toasted pecans; 1 cup toasted macadamias (you can use whatever nut you prefer, or add another quart of popcorn for nut free.)
1 Cup brown sugar, 1/2 cup corn syrup, 1/2 cup butter, 1 tabl orange zest, 1/2 tsp salt, 1 teaspoon vanilla extract, 1/2 tso baking soda.
Preheat oven to 250
mix popcorn and nuts in a large, buttered roasting pan. In a large heavy saucepan ( I use a dutch oven) combine brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly, then once sugar is dissolved, stir for 4 minutes. Remove from heat and mix in vanilla and baking soda. pour over popcorn mixture and stir to coat. Bake for one hour, stirring the mix every 15 minutes. Remove from oven, scrap mixture to loosen from pan and then let cool completely. Store in airtight container.

Posted by: moki at September 28, 2025 05:53 PM (wLjpr)

218 201 CBD or Dash or others, any sourdough tips??? I have a starter in the fridge I was gifted. I'm finally, finally, going to pull it out and use it this week to bake bread. But all the steps feel intimidating.

Also, do you cook anything with the discard? Some people throw it away, and some people make food with it. I kinda want to use mine.
Posted by: LizLem at September 28, 2025 05:45 PM (gWBY1)

I make a smallish loaf for myself once a week. I take the starter out of the fridge, measure out 1/3 cup into another container, add 1/3 cup each of water and bread flour. About six hours later, it's ready to make bread.

Sometimes, I use the discard to make green onion pancakes, but I usually just toss it.

Posted by: Dash my lace wigs! at September 28, 2025 05:54 PM (h7ZuX)

219 207 Moki, that caramel corn recipe sounds amazing!

Posted by: LizLem at September 28, 2025 05:47 PM (gWBY1)

Just posted it! It is wonderful! If I'd been living in the US, I'd have sold that stuff!

Posted by: moki at September 28, 2025 05:55 PM (wLjpr)

220 And I don't do discards. I use this system of feeding:

https://tinyurl.com/y8nfnuu4

Her other videos are good too

Posted by: Notsothoreau at September 28, 2025 05:56 PM (kUxzU)

221 206 When Little was...little, he'd plow though a family-size box of Frosted Flakes in about three days. I started sneaking a few shakes of standard corn flakes into the box to cut some of the sugar and stretch an extra day from the supply.

Now that he's done growing, his appetite has slackened a bit...

Posted by: Joe Kidd at September 28, 2025 05:46 PM (nbLIj)

Surprised you didn't end up making Frosted Flake coated air-fried/baked chicken when he gave up the habit. When my kids quit a cereal, I tended to have to use up a box or two in some way, and Frosted Flakes aren't "cereal treat" workable...

Posted by: Nova Local at September 28, 2025 05:56 PM (tOcjL)

222 >>Frosted Flakes aren't "cereal treat" workable...

Crush them up and roll/dredge the edges of your French Toast in them.

Posted by: garrett at September 28, 2025 05:58 PM (tH0WK)

223 I follow a guy on Substack that is an excellent baker. He wanted to come up with a rye bread recipe, to introduce more people to rye bread. Only, the local Eastern Europeans found out about it and buy it all up.

Posted by: Notsothoreau at September 28, 2025 05:58 PM (kUxzU)

224 I have a cookbook, Yes I do!.. The Deplorable Gourmet.

Posted by: Ben Had at September 28, 2025 05:59 PM (kurEY)

225 Hey, CBD, how about a roaster, cut slits in it and put maple syrup and horseradish in the slits? Then rub with salt and chili powder?

Posted by: GWB at September 28, 2025 06:03 PM (Dvcu+)

226 I'm already listening to Christmas Music.

Posted by: Boss Moss at September 28, 2025 06:03 PM (KWyxI)

227 I'm picturing the meme with that goose following the person and yelling at them, hah.

Posted by: LizLem at September 28, 2025 05:14 PM (gWBY1)
-------
Exactly!

Posted by: 496 at September 28, 2025 06:04 PM (t+VLa)

228 222 >>Frosted Flakes aren't "cereal treat" workable...

Crush them up and roll/dredge the edges of your French Toast in them.
Posted by: garrett at September 28, 2025 05:58 PM (tH0WK)

Yeah, I always poured the "contents that settled during shipment" into my pancake flour. Never made the same batch of pancakes twice...

Posted by: Joe Kidd at September 28, 2025 06:04 PM (nbLIj)

229 My sister would crumble corn flakes into the candied yams for texture.

Posted by: Boss Moss at September 28, 2025 06:05 PM (KWyxI)

230 Also, do you cook anything with the discard? Some people throw it away, and some people make food with it. I kinda want to use mine.
Posted by: LizLem at September 28, 2025 05:45 PM (gWBY1)

I used to make bread on Wednesdays and pancakes on the weekend when I refed mine.

Posted by: Kindltot at September 28, 2025 06:06 PM (rbvCR)

231 The Honeycomb Hideout?

Posted by: Bertram Cabot, Jr. at September 28, 2025 06:06 PM (63Dwl)

232 226 I'm already listening to Christmas Music.

Posted by: Boss Moss at September 28, 2025 06:03 PM (KWyxI
-------
In the fall, when the late-afternoon sunlight is hitting just right, Thanksgiving by George Winston is perfection:

https://tinyurl.com/2zs34zw2

Posted by: 496 at September 28, 2025 06:06 PM (t+VLa)

233 Mrs. F. uses Corn Flakes on top of her noodle kugel.

Posted by: San Franpsycho at September 28, 2025 06:07 PM (lkBjo)

234 Hey, CBD, how about a roaster, cut slits in it and put maple syrup and horseradish in the slits? Then rub with salt and chili powder?

Posted by: GWB at September 28, 2025 06:03 PM (Dvcu+)

That is weird! How is it?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:07 PM (n9ltV)

235 231 The Honeycomb Hideout?

Posted by: Bertram Cabot, Jr.
-------
Heh - Haven't thought about the honeycomb hideout in years. I went to school with a 'honeycomb kid'. Seemed decent enough. He was in a Jack Nicholson movie in the 90's.

Posted by: 496 at September 28, 2025 06:08 PM (t+VLa)

236 We did chicken + Broccoli with soy sauce and mustard.
It wasn't great. The broccoli was hard and not tasty. The sauce didn't stick to the chicken.

Still...chicken. It got eaten. But so would KFC, frankly.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:09 PM (xcxpd)

237 231 The Honeycomb Hideout?
Posted by: Bertram Cabot, Jr. at September 28, 2025 06:06 PM (63Dwl)'

It's about an hour NW of Scranton, IIRC. Large property lots, so it's not like one could spray the neighborhood and score mass casualties. Just saw an update that a suspect is in custody. Casualties unknown..

Posted by: Joe Kidd at September 28, 2025 06:12 PM (nbLIj)

238 There is a place in town that does the most amazing Huevos Rancheros. A true hole in the wall place but they make the best burgers in town along with several other Mexican dishes.

Posted by: Ben Had at September 28, 2025 06:12 PM (kurEY)

239 Mrs. F. uses Corn Flakes on top of her noodle kugel.

Posted by: San Franpsycho at September 28, 2025 06:07 PM (lkBjo)

I am a savory Kugel fan. Sweet seems odd.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:12 PM (n9ltV)

240 >> Mrs. F. uses Corn Flakes on top of her noodle kugel.

This is the way.

Posted by: garrett at September 28, 2025 06:13 PM (tH0WK)

241 I currently have English muffin bread rising for the final rise and the oven preheating. I'd this pans out I'll be eating glorious, toasted butter-topped carbs for a week

Posted by: 496 at September 28, 2025 06:13 PM (t+VLa)

242 Notsothoreau, I have tried Borodoni bread, which is tolerable but not a bread I want daily.
What is the substack, or what is the recipe?

Posted by: Kindltot at September 28, 2025 06:14 PM (rbvCR)

243 So, CBD....there a, uh, story behind that nic or somethin'?

Posted by: Ah ha Moment at September 28, 2025 05:32 PM (+Jojf)

Yes...there is!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 05:33 PM (n9ltV)

If I remember correctly, the nic used to be longer. Heh.

Posted by: thatcrazyjerseyguy at September 28, 2025 06:14 PM (5xuJ/)

244 There is a place in town that does the most amazing Huevos Rancheros. A true hole in the wall place but they make the best burgers in town along with several other Mexican dishes.
Posted by: Ben Had at September 28, 2025 06:12 PM (kurEY)

Here in the PacNW, that would be my house.
My HRs kick butt!!!

Posted by: Diogenes at September 28, 2025 06:15 PM (2WIwB)

245 Lime Green?

Posted by: Boss Moss at September 28, 2025 06:15 PM (KWyxI)

246 Borodinsky rye bread I guess. It uses coriander as a seasoning and has no loft at all

Posted by: Kindltot at September 28, 2025 06:15 PM (rbvCR)

247 If I remember correctly, the nic used to be longer. Heh.

Posted by: thatcrazyjerseyguy at September 28, 2025 06:14 PM (5xuJ/)
-------
Those are just right-wing talking points

Posted by: 496 at September 28, 2025 06:15 PM (t+VLa)

248 I'm already listening to Christmas Music.

Posted by: Boss Moss at September 28, 2025 06:03 PM (KWyxI
-------
In the fall, when the late-afternoon sunlight is hitting just right, Thanksgiving by George Winston is perfection:

https://tinyurl.com/2zs34zw2
Posted by: 496 at September 28, 2025 06:06 PM

I love you Morons. I feel like "We Need A Little Christmas" in August or so!

Posted by: NaughtyPine at September 28, 2025 06:16 PM (bwjOq)

249 What's that Dildo? Did you really eat the entire pan of chicken-skin cracklins (Gribenes in Yiddish)?

Why yes...yes I did!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:16 PM (n9ltV)

250 Chicken and Broccoli
1. Marinate the chicken in soy sauce and corn starch
2. Steam the broccoli in the wok first with a few tablespoons of water

Posted by: San Franpsycho at September 28, 2025 06:16 PM (lkBjo)

251 If I remember correctly, the nic used to be longer. Heh.
Posted by: thatcrazyjerseyguy at September 28, 2025 06:14 PM (5xuJ/)

That's what she said.

Posted by: Aetius451AD work phone at September 28, 2025 06:17 PM (zZu0s)

252 Why yes...yes I did!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:16 PM (n9ltV)

So it was like... chicken rinds?

Posted by: Aetius451AD work phone at September 28, 2025 06:17 PM (zZu0s)

253 Poultry isn't fat enough.

Posted by: Boss Moss at September 28, 2025 06:19 PM (KWyxI)

254 Only three more cakes to bake for the MoMe.

Posted by: Ben Had at September 28, 2025 06:20 PM (kurEY)

255 Here is a tip I got from Beets and Bones blog. It is about tempering a dough for bread:

I enrich this bread slightly, both for flavor and texture. Sugar and fat (from butter) tenderize the dough by coating the proteins and reducing gluten development. This helps produce smaller crumb that’s characteristic of sandwich loaves. I also add roux, which is flour and water cooked together until gravy-like, also referred to as TangZhong roux. This allows the bread to remain moist because cooked flour binds to water in a way that prevents it from evaporating during cooking and during staling.

https://www.beetsandbones.com/

Posted by: Kindltot at September 28, 2025 06:20 PM (rbvCR)

256 I learned something while making ends meet in the kitchen: ground meat makes everything better. I am eating the last of the spinach-stuffed phyllo (with 80/20 ground beef!) tonight.

Posted by: NaughtyPine at September 28, 2025 06:20 PM (bwjOq)

257 So it was like... chicken rinds?

Posted by: Aetius451AD work phone at September 28, 2025 06:17 PM (zZu0s)

Yes, and they are delicious, and impossible to eat just one. And since the house is empty, I did the honors!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:20 PM (n9ltV)

258 An armed society is a polite society.

Posted by: no one of any consequence at September 28, 2025 06:22 PM (ZmEVT)

259 256 I learned something while making ends meet in the kitchen: ground meat makes everything better. I am eating the last of the spinach-stuffed phyllo (with 80/20 ground beef!) tonight.

Posted by: NaughtyPine at September 28, 2025 06:20 PM (bwjOq)

Yum! that sounds delicious!!! Now I have to use ground chicken or turkey (freaking gout) but I bet either would be delicious as well!!

Posted by: moki at September 28, 2025 06:22 PM (wLjpr)

260 Yes, and they are delicious, and impossible to eat just one. And since the house is empty, I did the honors!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:20 PM (n9ltV)
-------
Heh - C.B. 2X D.

Posted by: 496 at September 28, 2025 06:22 PM (t+VLa)

261 236 We did chicken + Broccoli with soy sauce and mustard.
It wasn't great. The broccoli was hard and not tasty. The sauce didn't stick to the chicken.

Still...chicken. It got eaten. But so would KFC, frankly.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:09 PM (xcxpd)

Sucks to hear that...broccoli didn't cook long enough?

Posted by: Nova Local at September 28, 2025 06:23 PM (tOcjL)

262 261 236 We did chicken + Broccoli with soy sauce and mustard.
It wasn't great. The broccoli was hard and not tasty. The sauce didn't stick to the chicken.

Still...chicken. It got eaten. But so would KFC, frankly.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:09 PM (xcxpd)

Sucks to hear that...broccoli didn't cook long enough?
Posted by: Nova Local at September 28, 2025 06:23 PM (tOcjL)

That's my guess. It's not nearly as tender as boiled broccoli would be.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:29 PM (xcxpd)

263 Took me a couple of years, but I have finished typing all my recipes into the computer. I've also copied them onto a couple of thumb drives and given those to the kids.

For the last couple of months, I've been going back and putting tags on them. Things like, entree, beef, hot appetizer, cold appetizer, pasta, vegetable, breads, etc. You get the idea. This way, when I'm looking for something to bring to a party, or a recipe that has chicken in it, I don't have to scroll through hundreds of recipes. Just put the tags in the search bar of the folder and voila!

Posted by: IrishEi at September 28, 2025 06:34 PM (3ImbR)

264 Teresa and lin-duh will be celebrating their birthday at the MoMe

The cake will be chocolate/chili pound cake with a dollop of raspberry whipped cream.

Posted by: Ben Had at September 28, 2025 06:34 PM (kurEY)

265 Posted by: IrishEi at September 28, 2025 06:34 PM (3ImbR)

Show-off.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:34 PM (n9ltV)

266 262 261 236 We did chicken + Broccoli with soy sauce and mustard.
It wasn't great. The broccoli was hard and not tasty. The sauce didn't stick to the chicken.

Still...chicken. It got eaten. But so would KFC, frankly.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:09 PM (xcxpd)

Sucks to hear that...broccoli didn't cook long enough?
Posted by: Nova Local at September 28, 2025 06:23 PM (tOcjL)

That's my guess. It's not nearly as tender as boiled broccoli would be.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:29 PM (xcxpd)

Stir fry or casserole?

If you like the components, I'd air fry or bake my broccoli at 400 til I like it...then I'd make chicken separately til it's just done, then add the sauce broccoli to the chicken and cook 2-3 minutes to warm it all through...

More time, but might solve all the problems.

I'd steam veg, but my spouse hates it...he prefers never adding water to veg (and I don't blame him b/c I did grow up with some awful steamed stuff)...

Posted by: Nova Local at September 28, 2025 06:36 PM (tOcjL)

267 Posted by: Ben Had at September 28, 2025 06:34 PM (kurEY)

That sounds amazing!

Posted by: Polliwog the 'Ette at September 28, 2025 06:37 PM (lFFaq)

268 >>>Show-off.
~~~~~

Hey! I said it took me years! I only did it every now and then--rainy day type stuff. But I'm really glad I did and now with the tags, I'm actually starting to enjoy doing it.

Best part is when someone asks me for a recipe, I can just email it to them or print them a copy.

Posted by: IrishEi at September 28, 2025 06:38 PM (3ImbR)

269 Man....I really want some hot dogs sliced up and put in Spaghetti O's...

Stupid diet.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:38 PM (xcxpd)

270 I peel the broccoli stalks, makes them more tender.

Posted by: Eromero at September 28, 2025 06:39 PM (LHPAg)

271 I’ll be cooking some chili in a cast iron skillet a little later.

Posted by: Cow Demon at September 28, 2025 06:39 PM (bPFPB)

272 Late to food thread, and I know the no math rule, but
$20 for a bag of 10. $5 for four.

????

Posted by: From about That Time at September 28, 2025 06:39 PM (n4GiU)

273 a monstrous but so-far-untapped market for Purina Teenager Chow

What the heck do you think Chef Boyardee is?

Posted by: GWB at September 28, 2025 06:40 PM (Dvcu+)

274 Polliwog, the nice thing is that this cake get even better after freezing it.

Posted by: Ben Had at September 28, 2025 06:41 PM (kurEY)

275 Stir fry or casserole?

If you like the components, I'd air fry or bake my broccoli at 400 til I like it...then I'd make chicken separately til it's just done, then add the sauce broccoli to the chicken and cook 2-3 minutes to warm it all through...

More time, but might solve all the problems.

I'd steam veg, but my spouse hates it...he prefers never adding water to veg (and I don't blame him b/c I did grow up with some awful steamed stuff)...
Posted by: Nova Local at September 28, 2025 06:36 PM (tOcjL)

It was stir fry. We don't have an air fryer. We have an instapot and a rice cooker....not that I can eat rice anymore...

I'll give that a try, cooking separately and then combining

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:41 PM (xcxpd)

276 Lima beans?

Posted by: Boss Moss at September 28, 2025 06:41 PM (KWyxI)

277 Late to food thread, and I know the no math rule, but
$20 for a bag of 10. $5 for four.

????
Posted by: From about That Time at September 28, 2025 06:39 PM (n4GiU)

It's like lottery tickets.

Posted by: Aetius451AD work phone at September 28, 2025 06:41 PM (zZu0s)

278 273 a monstrous but so-far-untapped market for Purina Teenager Chow

What the heck do you think Chef Boyardee is?
Posted by: GWB at September 28, 2025 06:40 PM (Dvcu+)

Maruchan noodles have fed generations of teenagers.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:42 PM (xcxpd)

279 I have ths neice who dresses up Chef Boyardee. Italian spices and grated parmejan.

Posted by: Boss Moss at September 28, 2025 06:43 PM (KWyxI)

280 Hey, CBD, how about a roaster, cut slits in it and put maple syrup and horseradish in the slits? Then rub with salt and chili powder?

Posted by: GWB at September 28, 2025 06:03 PM (Dvcu+)

That is weird! How is it?
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:07 PM (n9ltV)

I don't know, but I intend to find out!

Posted by: GWB at September 28, 2025 06:43 PM (Dvcu+)

281 Every now and then one realizes that one is an absolute retard.

I just realized I could make keto quesadillas. Fuck me all to hell.

Posted by: Aetius451AD work phone at September 28, 2025 06:45 PM (zZu0s)

282 Maruchan noodles have fed generations of teenagers.
Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:42 PM (xcxpd)

Master class when you take a hammer to the noodles first.

Posted by: Aetius451AD work phone at September 28, 2025 06:46 PM (zZu0s)

283 Pan fried my Anaheim peppers, pealed as best I could after getting them done, placed over in pan my taco filling than flipped them out when all heated and put cheese on top, almost a pan Rellino

Posted by: Skip at September 28, 2025 06:46 PM (+qU29)

284 I worked at the Maruchan factory in Chesterfield once.

Posted by: Boss Moss at September 28, 2025 06:47 PM (KWyxI)

285 Every now and then one realizes that one is an absolute retard.

Posted by: Aetius451AD

I realize I am almost daily.

Posted by: rickb223 at September 28, 2025 06:48 PM (Q9Vcs)

286 Dinner tonight is a Heath Blizzard from DQ.

Posted by: fd at September 28, 2025 06:48 PM (vFG9F)

287 I don't know, but I intend to find out!

Posted by: GWB at September 28, 2025 06:43 PM (Dvcu+)

You first.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:48 PM (n9ltV)

288 Maruchan noodles have fed generations of teenagers.
Posted by: Mark Andrew Edwards, buy ammo, food, water at September 28, 2025 06:42 PM (xcxpd)

Master class when you take a hammer to the noodles first.
Posted by: Aetius451AD work phone at September 28, 2025 06:46 PM (zZu0s)

Throw them repeatedly at the floor of your jail cell. So I've heard.

Posted by: Resourceful degenerates they are at September 28, 2025 06:49 PM (TbWk/)

289 fd, way to go ! Life is short eat dessert first.

Posted by: Ben Had at September 28, 2025 06:49 PM (kurEY)

290 Lima beans?
Posted by: Boss Moss

Ham & Mothers?

Posted by: rickb223 at September 28, 2025 06:49 PM (Q9Vcs)

291 The meme about the younglings eating ramen and maruchan is absolutely true.

Posted by: Boss Moss at September 28, 2025 06:50 PM (KWyxI)

292 Lima beans are only suitable for use as animal feed. They are not for human consumption.

Posted by: They are an abomination at September 28, 2025 06:51 PM (TbWk/)

293 There's a guy on a show I am watching right now that has a yoyo that makes ice cream.

Posted by: fd at September 28, 2025 06:52 PM (vFG9F)

294 Life is short eat dessert first.
Posted by: Ben Had at September 28, 2025 06:49 PM

This is wisdom.

Posted by: RedMindBlueState at September 28, 2025 06:53 PM (Wnv9h)

295 looking like the shooting might be a disgruntled x husband whose wife divorced him.
husband was MAGA.
maybe their church sided with the wife.

Posted by: gKWVE at September 28, 2025 06:53 PM (gKWVE)

296 Kindltot,

Here's the link to his post. He gives a recipe similar to his but it's in German

https://tinyurl.com/5n6k8r8s

Posted by: Notsothoreau at September 28, 2025 06:54 PM (kUxzU)

297 Ice cream made easy. There are some great no churn recipes out there. I make a fantastic black walnut ice cream that way.

Posted by: Ben Had at September 28, 2025 06:54 PM (kurEY)

298
WTAF? is that speghettio monstrosity up top?

Damn.

*shudders*

This is gonna impact my war reserve stock of burbon.

Posted by: BifBewalski - at September 28, 2025 06:54 PM (QVmho)

299 MRE bundt cake?

Posted by: Boss Moss at September 28, 2025 06:55 PM (KWyxI)

300 HA! But is your copy signed by both Bluebell AND Weasel?

I didn't think so!

HA! HA!
Posted by: Tonypete
---
My copy isn't, but Jesse's is. Mine is the working copy and the signed one stays pristine. I haven't tried many recipes from it, but so far each one is a winner and not too difficult for the cooking-challenged such as myself.

I heartily recommend bluebell's peanut butter chocolate chip cookie recipe on p. 70-71. I make these a lot and everybody loves them. Don't use the milk, I've tried both ways and they're better without it. Helena's amazing brownie recipe is also in there (p.54). If you've been to a TX MoMe you know how fantastic these are.

Posted by: screaming in digital at September 28, 2025 06:56 PM (CJ7TG)

301 Okay folks,

It's time to make a cocktail!

Thanks for reading and commenting!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:57 PM (n9ltV)

302 Tonypete, My copy is signed by both, so there !

Posted by: Ben Had at September 28, 2025 06:57 PM (kurEY)

303 Lima beans are only suitable for use as animal feed. They are not for human consumption.

Posted by: They are an abomination at September 28, 2025 06:51 PM (TbWk/)

This is true.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:58 PM (n9ltV)

304 Nobody good ran for Governor this year.

Posted by: Boss Moss at September 28, 2025 06:59 PM (KWyxI)

305 After this MoMe there should be another cookbook called Cooking for a Horde.

Posted by: Ben Had at September 28, 2025 07:00 PM (kurEY)

306 Homeland Security is moving into Portland.

Posted by: Boss Moss at September 28, 2025 07:01 PM (KWyxI)

307 Gub thread.

Posted by: rickb223 at September 28, 2025 07:01 PM (Q9Vcs)

308 Gubs are nood.

Posted by: RedMindBlueState at September 28, 2025 07:01 PM (Wnv9h)

309 Lima beans are only suitable for use as animal feed. They are not for human consumption.
Posted by: They are an abomination at September 28, 2025 06:51 PM (TbWk/)
----------
This is true.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 28, 2025 06:58 PM (n9ltV)
~~~~~

It's in the Bible.

Posted by: IrishEi at September 28, 2025 07:01 PM (3ImbR)

310 I've become a fan of boneless pork ribeye chops. Tasty, priced reasonably, and perfect for the air fryer, which has a "roasting" selection.

Posted by: mrp at September 28, 2025 07:03 PM (rj6Yv)

311 Every meat was so tender, I wanted to steal their technique (tenderest I've ever had, whether it was the chicken, pork, or beef, of which we had all 3)...
Posted by: Nova Local at September 28, 2025 04:46 PM (tOcjL)

It may be due to a technique called "velveting" - I just read about it last week. Apparently it is quite common in Chinese cooking. There are a couple of different ways to do this:

Velveting Chicken: The Chinese restaurant secret to tenderising chicken! - RecipeTin Eats https://share.google/5bPDha8YcIogU3MII

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at September 28, 2025 07:04 PM (SRRAx)

312 Notsothoreau, thank you. I will look into it. I am wondering what to put in place of the spelt, I suspect it would bring down the total gluten, so some sort of work around to bring it down might be a good idea

Danke - deepl.com is a wonder for translating German

Posted by: Kindltot at September 28, 2025 07:20 PM (rbvCR)

313 Velveting's good but you do trade some flavor for tenderness. Still, if you want that Chinese restaurant experience...

Posted by: Additional Blond Agent, STEM Guy at September 28, 2025 07:26 PM (/HDaX)

314 Spelt is just an old wheat variety. Maybe Einkorn? I like Kamut too

Posted by: Notsothoreau at September 28, 2025 07:56 PM (kUxzU)

315 That quivering mass - that looks like a new low, even for aspic.

Posted by: bluebell at September 28, 2025 08:23 PM (79pEw)

316 I've tried some of the fancier mushrooms, the ones that look like they are from outer space and cost a lot. They just didn't taste better than my usual portobello or even button shrooms. Quite possibly my taste buds are unsophisticated.
Posted by: JTB at September 28, 2025 05:03

Have agree JTB. Tho I've had some great morels. Places to find them are scare and no one is giving up their spot.

Some yrs puffballs came up in the front yard. I ascertained they were OK to eat, but they were nothing special. Kinda tasteless, more like a vehicle for other tastes, depended how you prepared them or what you combined them with.

Posted by: Farmer, with his own historical take at September 28, 2025 09:40 PM (55Qr6)

317 I'm probably going to get blasted for this but here goes anyway: Most chinese food looks to me like something someone found in a bucket in a dumpster.

Posted by: harbqll at September 28, 2025 11:56 PM (D2KR+)

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