Food Thread: Luscious Peacock Thighs, And Other Delicious Things

Yes, yes, everyone should know by now that chicken thighs are the way to go, but I am nothing if not repetitive and tedious! So here it goes again! But humor me, they are so easy and forgiving that it is shame to waste the money on any other part of the chicken, except perhaps legs, but I think the thighs taste better!

Now...I'm talking about pieces to be grilled. Roasting a whole chicken is a different animal entirely, and I heartily recommend doing that as often as possible.

Anyway, my current technique is to trim the excess skin from the thighs, and carefully reserve it for chicken skin cracklins, otherwise known as Gribenes in Yiddish.
Then I salt them, dust on my homemade dry rub, and stash them in the refrigerator, uncovered, for a day, or as long as I have, whichever comes first.

Then it is on to my gas grill, with the burners on low, for about 30 minutes. I then turn the thighs and move them around so they all cook evenly. The next part is optional, but it has worked very nicely the last several times I have done it. I paint the tops with some homemade Kansas City BBQ sauce (thank you Bluebell for the recipe!), cook for another 10, then flip, paint, and cook for however long they need to get nice and crispy and almost charred.

Yes, I have frequently lost track of time (Old Fashioneds will do that), and thighs stand up to overcooking extremely well!

Yes, this is a lazy man's technique, but they are delicious!

******
Florida man killed and ate his pet peacocks, authorities say

Why is this a crime? How do peacocks differ from chickens or ducks or geese or guinea fowl or turkey or any other domesticated bird?

Hell, peacocks were delicacies as far back as ancient Rome, and well into the 17th century. What changed?

******

I am sure I have used this photo...it is one of my favorite dishes, but I am far, far away from my favorite version of it! Yes, I am sad.

Slow-roasted chicken livers tossed in a nice salad with a good vinaigrette. They are perfectly cooked, without the dry dustiness of most places' chicken livers.

Nice and simple, and a testament that food need not be complicated to be delicious.

******
The World of Modern Nonalcoholic Drinks

You should all know me better than that by now!

******
This is a new one for me, but it certainly is intriguing. I would use shoulder chops for two reasons; the first is that they are much less expensive than loin or rib chops, and the second is that they will stand up well to the strongly flavored sauce. Lamb Chop Stroganoff sounds delicious!
******
Well...now I am pissed. I saw a recipe for Brown Butter Toffee Cookies, and I was immediately smitten. Except...it's just toffee bars broken up into a plain old brown butter chocolate chip cookie. Hell, I can do that without a recipe.

I hate cooking websites and magazines that recycle recipes with minor tweaks, then loudly and obnoxiously tout them as the BEST RECIPE EVER!

******

******
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 Food fight

Posted by: Skip at October 05, 2025 04:00 PM (+qU29)

2 Peacocks?

Posted by: vmom deport deport deport at October 05, 2025 04:01 PM (tcsrY)

3 Frying pork chops and mashed potatoes

Posted by: Skip at October 05, 2025 04:02 PM (+qU29)

4 I think CBD has gone native. We are never getting him back to the land of grits & hominy.

Posted by: vmom deport deport deport at October 05, 2025 04:03 PM (tcsrY)

5 We are never getting him back to the land of grits & hominy.

Posted by: vmom deport deport deport at October 05, 2025 04:03 PM (tcsrY)

Oh man...I love grits. And Shrimp & Grits is one of America's greatest dishes!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:04 PM (+eDZL)

6 I love chicken livers. My grand used to fry up chicken livers in butter and a little flour with mushrooms and green beans. It was heavenly.

Posted by: Megthered at October 05, 2025 04:09 PM (aqylp)

7 Chicken thighs are my weeknight easy dinner. Olive oil, spice rub and bake for 35 minutes. Easy peasy.

Posted by: ScaryMary at October 05, 2025 04:10 PM (UCEkw)

8 We are never getting him back to the land of grits & hominy.

Add hominy is a culinary falsehood.

Posted by: bear with asymmetrical balls
bleh to hominy at October 05, 2025 04:10 PM (lqMe3)

9 > How do peacocks differ from chickens or ducks or geese or guinea fowl or turkey or any other domesticated bird?

They don't. They're in the Galliformes order, same as chickens, turkeys, pheasants, guineas, and quail.

Ducks and geese are in a different order, though --Anseriformes, which also contains swans.

In the UK, swans are considered a "royal bird". All of them are the property of Chuck Tres Sachsen-Coburg und Gotha...err..."Windsor".

Posted by: Rodrigo Borgia at October 05, 2025 04:10 PM (qpyNK)

10 CBD made that wearing a beret

Posted by: Skip at October 05, 2025 04:10 PM (+qU29)

11 Enchiladas Verdes here, with Hatch Chilies. I know flour tortillas are typically used for these, however, I prefer corn as they are a higher fiber option. Also, these are not cheesy messes, just some cojita. I will serve the with avocado and a salad.

Posted by: Piper at October 05, 2025 04:12 PM (OoFl2)

12
I bought Pork Chops at Costco last week. Dirt cheap, and yet, beef is still going up in price.

Grilled them. Prep was coating them in Olive Oil and dumping Seasoned Salt on their slick little bodies. Used thermometer to 145 American degrees. Wicked salty but quite tasty.

Posted by: Soothsayer at October 05, 2025 04:13 PM (P9BPD)

13
So, now Taco Bell is promoting resistance to getting diarrhea from their Chalupa Grande as an evolutionary advantage?

Bold advertising strategy there, TB!

Posted by: naturalfake at October 05, 2025 04:14 PM (iJfKG)

14 My friends have been keeping me alive with food.

I had amazing soup this week...corn and other stuff.

And cake.

Melania is on Fox. Sweet. President Trump for the 250th anniverary of the Navy. I'm always amazed by him. He may be the greatest US President ever.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 05, 2025 04:15 PM (Sco7b)

15 We eat peacocks all the time. Every time we go to the Philadelphia Zoo, as a matter fact. Plus, it's good cardio (running from the security staff).

Posted by: Haitian Supper Club at October 05, 2025 04:16 PM (dIske)

16 I cleaned and defrosted Mom's chest freezer this week. Found two turkeys that her friend brought her last Thanksgiving. I guess I will be roasting one of them this week, because he's bound to bring a couple more from the VA giveaway this year. He'll never pass them up.

Posted by: Dash my lace wigs!, female gentleman at October 05, 2025 04:16 PM (h7ZuX)

17 Yes, I have frequently lost track of time (Old Fashioneds will do that)

An hour back I remembered to take the 45 minute custards out of the oven. Somewhere well over an hour and a half, not quite sure because I started them for who knows how long before remembering the timer. I only time up because I can't hear no dings, like to satisfy my curiosity.
Anyway, just fine.

Posted by: From about That Time at October 05, 2025 04:17 PM (n4GiU)

18 Army Cooks!

Death From.Within!!!

Posted by: Diogenes at October 05, 2025 04:17 PM (2WIwB)

19 I bought Pork Chops at Costco last week. Dirt cheap, and yet, beef is still going up in price.

I usually buy Prime New York Strip steaks for about $10-12 a pound at Costco. Last week, they were $25 a pound, so I bought Choice at $13 per pound. I shouldn't have to suffer this way.

Posted by: Archimedes at October 05, 2025 04:18 PM (Riz8t)

20 11 Enchiladas Verdes here, with Hatch Chilies. I know flour tortillas are typically used for these, however, I prefer corn as they are a higher fiber option.
Posted by: Piper

Sounds delicious! I prefer corn tortillas because they're more flavorful.

Posted by: Dash my lace wigs! at October 05, 2025 04:19 PM (h7ZuX)

21 I cleaned and defrosted Mom's chest freezer this week. Found two turkeys that her friend brought her last Thanksgiving. I guess I will be roasting one of them this week, because he's bound to bring a couple more from the VA giveaway this year. He'll never pass them up.

A couple of weeks ago, I smoked a 12 lb turkey that had been in the freezer since last TG. It was very good. I think the trick was injecting with flavored butter, and then cooking it low and slow.

Posted by: Archimedes at October 05, 2025 04:19 PM (Riz8t)

22 I think the peacock eater is likely safe, unless they can prove that slaughtering it was done in an unnecessarily cruel manner. They're domestic birds and are thus not subject to game regulations. They're not an endangered species, either.

The article says he was charged with "aggravated animal cruelty" but presents no evidence of such. "Cutting the bird's neck and letting it bleed out" is a standard slaughtering technique.

Dude needs to get a lawyer and sue him some cops.

Posted by: Rodrigo Borgia at October 05, 2025 04:20 PM (qpyNK)

23
I cook sausages - big Italian ones for me, little links for Her Majesty - in an air fryer. This means grease. What to do?

I've started using a couple of slices of inexpensive bread to soak it up. Not only is it quite effective but it also makes a tasty treat for the house dogs.

Posted by: Hadrian the Seventh at October 05, 2025 04:21 PM (tgvbd)

24 If I'm too lazy to fire up the smoker, I fry the chicken thighs in the air fryer.

Posted by: mrp at October 05, 2025 04:22 PM (rj6Yv)

25 Hadrian, the dogs must think they were very good boys and girls to get such a treat!

Posted by: Dash my lace wigs! at October 05, 2025 04:23 PM (h7ZuX)

26 Except...it's just toffee bars broken up into a plain old brown butter chocolate chip cookie. Hell, I can do that without a recipe.

It does sound good. One of my favorites in this style is snickers bars chopped up to replace chocolate chips in chocolate chip cookie recipes. Although in general it’s hard to beat the simplicity, flavor, and texture of good chocolate chips.

Posted by: Stephen Price Blair at October 05, 2025 04:23 PM (EXyHK)

27 That chicken looks really yummy.

Posted by: m at October 05, 2025 04:23 PM (aURVT)

28 President Trump is the best.

Dude stepped up.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 05, 2025 04:24 PM (Sco7b)

29 Something really nasty snuck into my wash basket. I went to move the load into the dryer and, Whew!

Hoping a rerun on hot with some TSP boost will recover the load, otherwise half my wardrobe is contaminated.

I'd probably lay them out on the lawn for a couple of days in the sun before that though but the turkey buzzards will probably make off with them.

Posted by: pawn at October 05, 2025 04:25 PM (PmITa)

30 The hat is right about Taco Bell.

Only the strong survive.

Posted by: San Franpsycho at October 05, 2025 04:25 PM (A0sqA)

31 I was curious about the climbing red meat costs as well. Apparently, it's a combination of droughts, higher cost of feed, and most of the imports come from Mexico, and they had some infestation down there (screw worm or some such).

I'd like to see the current administration work out a red meat import deal with Argentina, to alleviate the supply/demand issue. I'd, also, like to see ethanol take a back seat to the cattle feed...but that's not going to happen.

Posted by: Orson at October 05, 2025 04:25 PM (dIske)

32 A couple of weeks ago I ran across a very nice Pennsylvania Dutch-style wooden 6x4 notecard box, so I’ve been copying down my random collection of personal recipe notes onto 6x4 cards. And of course being me I’ve turned it into a computer program that can make pages of cards (three 6x4 cards per page) with random quotes on the back.

“The secret of healthy hitchhiking is to eat junk food.”

Posted by: Stephen Price Blair at October 05, 2025 04:26 PM (EXyHK)

33 hominy? hominy makes a brazillion?

Posted by: Commissar of plenty and festive little hats at October 05, 2025 04:27 PM (UFjeq)

34 The hat is right about Taco Bell.

Only the strong survive.
Posted by: San Franpsycho at October 05, 2025 04:25 PM (A0sqA)

I learned to stay away from anything labeled "steak" when it came to Taco Bell. Otherwise, I'm fine, pass me another gordita or chalupa.

Posted by: Additional Blond Agent, STEM Guy at October 05, 2025 04:27 PM (/HDaX)

35 Howdy!

Posted by: Lizzy at October 05, 2025 04:28 PM (GbwPZ)

36 Tonight is Chicken Broccoli Teriyaki bowls.

Posted by: San Franpsycho at October 05, 2025 04:28 PM (A0sqA)

37 hat is right about Taco Bell.
And it's a festive little hat.

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

38 One of my favorites in this style is snickers bars chopped up to replace chocolate chips in chocolate chip cookie recipes.

Posted by: Stephen Price Blair at October 05, 2025 04:23 PM (EXyHK)

Ah...one of those deeply deluded and misinformed people who think that nuts belong in chocolate-chip-style cookies.

Were you abused as a child?

[A MilkyWay on the other hand might be fun!]

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:29 PM (+eDZL)

39
Made Sazeracs last night to go with grilled prime ribeyes and guacamole.

Kind of a No Policy Dinner. But all were well fed and satisfied.

I need to make Sazeracs more often. They're an excellent cocktail and unaccountably I've let the slip off the rotation

Posted by: naturalfake at October 05, 2025 04:29 PM (iJfKG)

40 >>“The secret of healthy hitchhiking is to eat junk food.”

Um. . .?

Posted by: Lizzy at October 05, 2025 04:30 PM (GbwPZ)

41 I was curious about the climbing red meat costs as well. Apparently, it's a combination of droughts, higher cost of feed, and most of the imports come from Mexico, and they had some infestation down there (screw worm or some such).

I'd like to see the current administration work out a red meat import deal with Argentina, to alleviate the supply/demand issue. I'd, also, like to see ethanol take a back seat to the cattle feed...but that's not going to happen.

Posted by: Orson at October 05, 2025 04:25 PM

Yep the southern border is shut down for beef imports because of the screw worm parasite. Also when beef prices started to skyrocket almost everyone around here cashed in by selling almost their entire herds and not keeping much breeding stock. Way fewer cows means higher prices and they can't afford to replenish their breeding stock.

Posted by: Mister Scott (Formerly GWS) at October 05, 2025 04:30 PM (0N4FZ)

42 Were you abused as a child?

My mom put carrots in chili.

Posted by: Stephen Price Blair at October 05, 2025 04:31 PM (EXyHK)

43 I make boneless chicken thighs about once every two weeks. Pan-sear them. Excellent.

Tonight it’s pan-seared U15 shrimp in a butter jerk sauce.

Yes, I pan-sear a lot. Quick, easy, doesn’t make a mess, and it’s fairly easy to control internal temps. So the food usually comes out perfectly cooked.

Posted by: Elric the Blade at October 05, 2025 04:31 PM (M2BEg)

44 >>My mom put carrots in chili.

Mine put raisins in tuna salad (sometimes).

Posted by: Lizzy at October 05, 2025 04:32 PM (GbwPZ)

45 I need to make Sazeracs more often. They're an excellent cocktail and unaccountably I've let the slip off the rotation

Posted by: naturalfake at October 05, 2025 04:29 PM (iJfKG)

You and me both!

But...it is deceptive. One needs a deft touch with the bitters and the Absinthe/Pernod.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:32 PM (+eDZL)

46 23
I cook sausages - big Italian ones for me, little links for Her Majesty - in an air fryer. This means grease. What to do?

I've started using a couple of slices of inexpensive bread to soak it up. Not only is it quite effective but it also makes a tasty treat for the house dogs.

Posted by: Hadrian the Seventh at October 05, 2025 04:21 PM (tgvbd)

There are also rubber liners for air fryers. Makes cleanup easy but not sure how good it would be with greasy stuff.

Posted by: Farquad at October 05, 2025 04:33 PM (CFMhl)

47 Food adjacent: NY Post has pics of the grease truck driver in the hospital.
I am having a turkey sandwich because I was too lazy to go to the grocery store.

Posted by: Accomack at October 05, 2025 04:33 PM (28cZF)

48 Okay, Eagles lost, so dinner going in my oven.

I bought a Smithfield Applewood Smoked Pork Tenderloin topped with bacon (missed those tiny words) - well, I just opened it, and dog food bacon comes to mind. Since only 3 of us are eating, I got spouse to weigh in and he said cook it and if it's awful, we'll chuck it after or pull all the bacon off (topped was actually stuffed in the middle so you couldn't see it when buying it, so I didn't even realize there would be "bacon"). I decided to make sweet potato fries and grapes and strawberries with it, so if I have to fling together a 2nd protein (which would be something in the canned bean genus b/c that's fastest and could save anything pork worth saving), at least there's something good with dinner.

I also have chocolate chip muffins for dessert (another youth group today, so I had the excuse to bake)...

Posted by: Nova Local at October 05, 2025 04:34 PM (tOcjL)

49 Also food adjacent (beverages) and willowed:

My 1st world problem is the new cardboard six-pack holders on soda bottles. The Pepsi brand ones are bad, but the Coke brand ones are an absolute nightmare.

Neither design makes it easier to carry them, and both make it a pita to release the bottles. At least with the plastic look holders you could carry two six-packs in each hand. Not anymore.

Posted by: IrishEi at October 05, 2025 04:34 PM (3ImbR)

50 >>Add hominy is a culinary falsehood.

Like a strawberry man. . .

Posted by: Lizzy at October 05, 2025 04:35 PM (GbwPZ)

51 Made Sazeracs last night to go with grilled prime ribeyes and guacamole.

I need to make Sazeracs more often. They're an excellent cocktail and unaccountably I've let the slip off the rotation
Posted by: naturalfake

I only make them when I'm having Cajun food for dinner. Maybe I should branch out.

Posted by: mikeski at October 05, 2025 04:35 PM (nhCoE)

52 I learned to stay away from anything labeled "steak" when it came to Taco Bell. Otherwise, I'm fine, pass me another gordita or chalupa.
Posted by: Additional Blond Agent, STEM Guy at October 05, 2025 04:27 PM (/HDaX)

NNEEEIIGGHHH!!!!

Posted by: Zombie Mr Ed at October 05, 2025 04:35 PM (2WIwB)

53
Finally learned how to do chicken on the grill. You're never too old to get a bit handler at something.

Posted by: Hadrian the Seventh at October 05, 2025 04:35 PM (tgvbd)

54 Gotta wash them peacock legs real good. Know what I mean?

Posted by: Eromero at October 05, 2025 04:36 PM (jgmnb)

55 I need to make Sazeracs more often. They're an excellent cocktail and unaccountably I've let the slip off the rotation

Posted by: naturalfake at October 05, 2025 04:29 PM (iJfKG)

You and me both!

But...it is deceptive. One needs a deft touch with the bitters and the Absinthe/Pernod.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:32 PM (+eDZL)
——

An excellent drink that inexplicably isn’t as popular as it should be. I like mine on the dry side with a little extra absinthe. Some make it with cognac, but it’s rye only for me.

Posted by: Elric the Blade at October 05, 2025 04:37 PM (M2BEg)

56 Better get moving on dinner myself

Posted by: Skip at October 05, 2025 04:37 PM (+qU29)

57
There are also rubber liners for air fryers. Makes cleanup easy but not sure how good it would be with greasy stuff.
Posted by: Farquad at October 05, 2025 04:33 PM (CFMhl)

_________

We have a couple, but I use a square glass pan. Still have the grease, but now I can (*ahem*) dispose of it more easily.

Posted by: Hadrian the Seventh at October 05, 2025 04:38 PM (tgvbd)

58 One of my favorites in this style is snickers bars chopped up to replace chocolate chips in chocolate chip cookie recipes.

Posted by: Stephen Price Blair at October 05, 2025 04:23 PM (EXyHK)

Ah...one of those deeply deluded and misinformed people who think that nuts belong in chocolate-chip-style cookies.

Were you abused as a child?

[A MilkyWay on the other hand might be fun!]
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:29 PM (+eDZL)

Those actually sound like good ideas.

Posted by: Diogenes at October 05, 2025 04:38 PM (2WIwB)

59 Prepping chicken thighs for the grill now. Lemon juice, salt and garlic powder. Low heat on the grill but I keep them on the raised warming rack for almost the entire time. Crisps the skin nicely.

Posted by: Kratwurst at October 05, 2025 04:38 PM (fcDpY)

60 44 >>My mom put carrots in chili.

Mine put raisins in tuna salad (sometimes).
Posted by: Lizzy at October 05, 2025 04:32 PM (GbwPZ)
____________________________

Count yourselves lucky. One of my aunts always brings wonderful, homemade coleslaw to the family reunions. It's FANTASTIC except for the tiny little mini-marshmallows she puts in there.

Posted by: Orson at October 05, 2025 04:39 PM (dIske)

61 I also like Negronis. No fruity girly homo drinks for The Blade.

Posted by: Elric the Blade at October 05, 2025 04:39 PM (M2BEg)

62 Making wife's B'day dinner tonight. Grilled NY strip steaks, twice baked potatoes and roasted broccoletti. Not sure if she wants a salad.

Posted by: olddog in mo at October 05, 2025 04:40 PM (hoCmQ)

63 >>> 41
==
Yep the southern border is shut down for beef imports because of the screw worm parasite. Also when beef prices started to skyrocket almost everyone around here cashed in by selling almost their entire herds and not keeping much breeding stock. Way fewer cows means higher prices and they can't afford to replenish their breeding stock.
Posted by: Mister Scott (Formerly GWS) at October 05, 2025 04:30 PM (0N4FZ)

The drought from hell a couple years ago didn't help either.

Posted by: Helena Handbasket at October 05, 2025 04:40 PM (ULPxl)

64 I made two! Kinds of cookies yesterday. Classic chocolate chip, and oatmeal scotches. Good&Gather brand butterscotch chips from Target have no artificial flavors, and taste is superior to Nestles.

Took a nice container full to my 92-year-old neighbor. He gives me tomatoes, tells me I'm beautiful and he prays for me, so it's a good trade. 😄

Posted by: Dash my lace wigs! at October 05, 2025 04:40 PM (h7ZuX)

65 61 I also like Negronis. No fruity girly homo drinks for The Blade.
Posted by: Elric the Blade at October 05, 2025 04:39 PM (M2BEg)
__________________________

Too easy.

Posted by: Orson at October 05, 2025 04:40 PM (dIske)

66 I need to make Sazeracs more often. They're an excellent cocktail and unaccountably I've let the slip off the rotation

Posted by: naturalfake at October 05, 2025 04:29 PM (iJfKG)

You and me both!

But...it is deceptive. One needs a deft touch with the bitters and the Absinthe/Pernod.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 05, 2025 04:32 PM (+eDZL)

True.

Last night were juuuuust this side of perfect because I must've gotten a little too frisky with the absinthe.

But, next time they'll be perfect.

If you're down for the TXMOME, try to get the Still Austin Cask Strength Rye. It's great for mixing cocktails.

Posted by: naturalfake at October 05, 2025 04:40 PM (iJfKG)

67 I think the peacock eater is likely safe, unless they can prove that slaughtering it was done in an unnecessarily cruel manner. They're domestic birds and are thus not subject to game regulations. They're not an endangered species, either.

The article says he was charged with "aggravated animal cruelty" but presents no evidence of such. "Cutting the bird's neck and letting it bleed out" is a standard slaughtering technique.

Dude needs to get a lawyer and sue him some cops.
Posted by: Rodrigo Borgia

Have you heard the horrible noises peacocks make when they're happy? The cops probably heard the ones he wasn't slaughtering making a racket, and assumed he was running live birds through a hand-cranked meat grinder.

Posted by: mikeski at October 05, 2025 04:40 PM (nhCoE)

68 Duh, that's what Orson said... the TX drought from a couple years back was apparently the worst in over a century.

Posted by: Helena Handbasket at October 05, 2025 04:41 PM (ULPxl)

69 If Presdent Obama was ne Presdent then we wood not has all these problems in Portsmond. Let's threw outs that stepped Constitution thing and makes Presdent Oboner Presdents again !!!

Posted by: Mary Cloggenstein from Brattleboro, Vt at October 05, 2025 04:41 PM (u5tmy)

70 64 I made two! Kinds of cookies yesterday. Classic chocolate chip, and oatmeal scotches. Good&Gather brand butterscotch chips from Target have no artificial flavors, and taste is superior to Nestles.

Took a nice container full to my 92-year-old neighbor. He gives me tomatoes, tells me I'm beautiful and he prays for me, so it's a good trade. 😄

Posted by: Dash my lace wigs! at October 05, 2025 04:40 PM (h7ZuX)

I bought the Aldi's seasonal apple oatmeal cookies yesterday - I'm now gonna rip off their ingredients list and try to recreate myself b/c they are SO good...and $4 for 10 cookies is not gonna be a normal buy for me (it was the 1st "fresh" baked seasonal item that I could ever eat there, I think)...

Posted by: Nova Local at October 05, 2025 04:42 PM (tOcjL)

71 Never had peacock but I def would eat it. Had pheasant. Excellent.

Posted by: Elric the Blade at October 05, 2025 04:43 PM (M2BEg)

72 Grilled them. Prep was coating them in Olive Oil and dumping Seasoned Salt on their slick little bodies. Used thermometer to 145 American degrees. Wicked salty but quite tasty.
Posted by: Soothsayer

You should try putting less salt on first, then the oil.

Posted by: weft cut-loop at October 05, 2025 04:43 PM (mlg/3)

73 69 If Presdent Obama was ne Presdent then we wood not has all these problems in Portsmond. Let's threw outs that stepped Constitution thing and makes Presdent Oboner Presdents again !!!
Posted by: Mary Cloggenstein from Brattleboro, Vt at October 05, 2025 04:41 PM (u5tmy)

Speaking of peacocks and peacock eating.

Posted by: bear with asymmetrical balls
bleh to hominy at October 05, 2025 04:43 PM (lqMe3)

74 I've done skin-on chicken thighs on our Traeger with good results. Crispy skin, juicy bird. Takes only about 40 minutes at ~350/375 depending on the size of the thighs.

For some reason we've been getting rather small ones lately. Fine for us, but they're pitiful looking.

Posted by: Martini Farmer at October 05, 2025 04:43 PM (Q4IgG)

75 I do most of the cooking, but today wife will be making Jaegerschnitzel. Very nice. This allows me to drink beer and watch sportsball. Go sports!

Posted by: Pug Mahon, I Have Become Comfortably Lame at October 05, 2025 04:43 PM (0aYVJ)

76 I had swan once. Dad had a license to bag one. It tasted like beef. Not bad.

Posted by: ScaryMary at October 05, 2025 04:44 PM (UCEkw)

77 >> It's FANTASTIC except for the tiny little mini-marshmallows she puts in there.

Oof!

Posted by: Lizzy at October 05, 2025 04:45 PM (GbwPZ)

78 A few weeks ago I shared a CL ad from some Austin-area person trying to sell a pair of cassowaries for the low, low price of $12k. Well, I can't find the ad anymore so I guess they finally sold. Or maybe the owners are hosting a *huge* Thanksgiving party.

Posted by: Helena Handbasket at October 05, 2025 04:45 PM (ULPxl)

79 An excellent drink that inexplicably isn’t as popular as it should be. I like mine on the dry side with a little extra absinthe. Some make it with cognac, but it’s rye only for me.
Posted by: Elric the Blade

Half-and-half cognac and rye works pretty well, too. I like those a bit more than all-rye.

But I don't like all-cognac sazeracs. Taste buds are weird.

Posted by: mikeski at October 05, 2025 04:45 PM (nhCoE)

80 74 I've done skin-on chicken thighs on our Traeger with good results. Crispy skin, juicy bird. Takes only about 40 minutes at ~350/375 depending on the size of the thighs.

For some reason we've been getting rather small ones lately. Fine for us, but they're pitiful looking.
Posted by: Martini Farmer at October 05, 2025 04:43 PM (Q4IgG)
——

She had dumps like a truck truck truck
Thighs like what what what

Posted by: Elric the Blade at October 05, 2025 04:46 PM (M2BEg)

81 Lamb shoulder chops are hands down the best chops to braise/make stew out of.

For lunch I tried a balsamic vinegar braised beef short rib recipe provided by the RMBS Sister. It's a keeper.

Posted by: RedMindBlueState at October 05, 2025 04:46 PM (Wnv9h)

82 Marshmallows in coleslaw. Ouch.

Posted by: ScaryMary at October 05, 2025 04:46 PM (UCEkw)

83 homemade coleslaw to the family reunions. It's FANTASTIC except for the tiny little mini-marshmallows she puts in there.
Posted by: Orson at October 05, 2025 04:39 PM (dIske)

If that isn't a crime, it should be.

Posted by: Dash my lace wigs! at October 05, 2025 04:46 PM (h7ZuX)

84 I also like Negronis. No fruity girly homo drinks for The Blade.

Posted by: Elric the Blade at October 05, 2025 04:39 PM (M2BEg)

Yeah, Negronis are a classic.

I'm also a big fan of their country cousin the Boulevardier.

Posted by: naturalfake at October 05, 2025 04:46 PM (iJfKG)

85 >>Have you heard the horrible noises peacocks make when they're happy?

A friend's neighbor had peacocks - sounded like they were screeching "Help me help me!"

Posted by: Lizzy at October 05, 2025 04:47 PM (GbwPZ)

86 83 homemade coleslaw to the family reunions. It's FANTASTIC except for the tiny little mini-marshmallows she puts in there.
Posted by: Orson at October 05, 2025 04:39 PM (dIske)

Is her coleslaw coleslaw or is she making ambrosia and just adding some shredded veg to it?

Not sure which would be worse, and not sure I'd experiment...

Posted by: Nova Local at October 05, 2025 04:48 PM (tOcjL)

87 Is her coleslaw coleslaw or is she making ambrosia and just adding some shredded veg to it?

Not sure which would be worse, and not sure I'd experiment...
Posted by: Nova Local at October 05, 2025 04:48 PM (tOcjL)
__________________________

Nope. Traditional coleslaw. But, here's the thing. She grew up in PA Dutch country, and marshmallows in coleslaw is not unusual. Some people put pineapple in too. I grew up in the area, and they used to do that in the school cafeteria.

Posted by: Orson at October 05, 2025 04:52 PM (dIske)

88 I don't think I'd want to eat cassowaries unless there was nothing else available. Very interesting looking but no to cossowary thighs;

https://tinyurl.com/yztv9ydw

Posted by: FenelonSpoke at October 05, 2025 04:52 PM (ix8EF)

89 The was that carrot raisin salad that my Grandmother loved. Sometimes it had marshmallows added. Not a fan of that with or without marshmallows.

Posted by: ScaryMary at October 05, 2025 04:52 PM (UCEkw)

90
Nope. Traditional coleslaw. But, here's the thing. She grew up in PA Dutch country, and marshmallows in coleslaw is not unusual. Some people put pineapple in too. I grew up in the area, and they used to do that in the school cafeteria.

Posted by: Orson at October 05, 2025 04:52 PM (dIske)

I can see pineapple, or another sour fruit...pure sugar bites is just weird...taste and texture wise...

Posted by: Nova Local at October 05, 2025 04:53 PM (tOcjL)

91 I mentioned if found how to alter sour cream to get the tangy, far superior Taco Bell version: Hint: lime juice and salt.

Posted by: Aetius451AD work phone at October 05, 2025 04:55 PM (zZu0s)

92 The American basic meat and potatoes diet makes men strong and women beautiful. Our decline started when French cuisine was introduced to the country.

Posted by: the way I see it at October 05, 2025 04:56 PM (EYmYM)

93 91 I mentioned if found how to alter sour cream to get the tangy, far superior Taco Bell version: Hint: lime juice and salt.

Posted by: Aetius451AD work phone at October 05, 2025 04:55 PM (zZu0s)

If we're discussing "easy" sauces...take real maple syrup and mayo...add a ton of black pepper and a little salt. Have the best dip for sweet potato fries...

Posted by: Nova Local at October 05, 2025 04:56 PM (tOcjL)

94
You should try putting less salt on first, then the oil.
Posted by: weft cut-loop

The oil is so the seasoning sticks like a coating. My problem is I used seasoned salt instead of seasoning with salt in it.

Posted by: Soothsayer at October 05, 2025 04:57 PM (P9BPD)

95
Are there foods that you don't eat not so much that you don't like them but just because there's not enough right to make you want to eat them? For me, some would be

- Cauliflower
- Lima beans
- Coleslaw

Posted by: Hadrian the Seventh at October 05, 2025 04:58 PM (tgvbd)

96 I like McCormick's Grillmates Hamburger Seasoning on those thin cut pork chops. It's quite good.

Posted by: Dash my lace wigs! at October 05, 2025 04:58 PM (h7ZuX)

97 like McCormick's Grillmates Hamburger Seasoning on those thin cut pork chops. It's quite good.
Posted by: Dash my lace wigs! at October 05, 2025 04:58 PM (h7ZuX)

Breakfast pork chops and Heinz 57 might be my favorite food.

Posted by: the way I see it at October 05, 2025 05:00 PM (EYmYM)

98
The American basic meat and potatoes diet makes men strong and women beautiful.

_________

A full American breakfast says, "I'm doing some work today."

A Continental breakfast says, "I am going on vacation for all of August."

Posted by: Hadrian the Seventh at October 05, 2025 05:01 PM (tgvbd)

99 95
Are there foods that you don't eat not so much that you don't like them but just because there's not enough right to make you want to eat them?
---

Iceberg Lettuce
Bananas

Posted by: ScaryMary at October 05, 2025 05:03 PM (UCEkw)

100 Well, this is a crossover of food and peacocks so I guess it counts for the food thread. There is a very old-school Austin restaurant in an plantation-style house called Green Pastures. (It's been a restaurant since 1946.) I don't know about now, but they used to cultivate the Old South vibe and had peacocks on the grounds.

One night husband and I were there for dinner when a thunderstorm hit and the panicked peacocks ran under the house and all started screeching in terror. It was quite the cacophony echoing through the old frame house. Newcomers to Texas were absolutely terrified.

Posted by: Art Rondelet of Malmsey at October 05, 2025 05:04 PM (FEVMW)

101 95
Are there foods that you don't eat not so much that you don't like them but just because there's not enough right to make you want to eat them? For me, some would be

- Cauliflower
- Lima beans
- Coleslaw

Posted by: Hadrian the Seventh at October 05, 2025 04:58 PM (tgvbd)

You may enjoy a coleslaw not in a sweet mayo or yogurt based sauce...I do both a lime juice version and a vinegar version that involve no "white" ingredients that my spouse enjoys (he also does not do "white gloppy slaw")...

Posted by: Nova Local at October 05, 2025 05:04 PM (tOcjL)

102 Well, I came inside from solving First-World problems to have lunch and peruse the Food Thread. Had two vehicle whose antifreeze status was in doubt. The Zip van had plain water in it, so I drained that, poured in 4 liters of concentrated antifreeze, and made it up with water. Started it up, and did an orbit of the yard. Coolant was circulating, and heater was putting out warm air. Might not be "good" for -40, but ought to be good enough that it will just gel to slush, and not freeze hard and break things.

The '98 Arizona 'burb was hard to start, but got it going with a boost, and went for a 4-mile drive (almost). It began looking coolant badly, got all over the right side of the windshield. Cold coolant, too, with adequate antifreeze in it. Looks like maybe I failed to tighten the hose clamp on the radiator end of the lower rad hose, since the screw is currently pointed in a direction that makes it impossible to get a tool on it. I hope that's all it is.

For lunch, I made augmented mac and cheese. Generic mac and cheese, plus shredded cheddar, a little water, a little milk, and butter. Cook as a reduction. Makes a very creamy sauce.

Posted by: Alberta Oil Peon at October 05, 2025 05:05 PM (Nzhwp)

103 Iceberg Lettuce
Bananas
Posted by: ScaryMary at October 05, 2025 05:03 PM (UCEkw)

I like both but I have to agree a banana salad sounds horrible.

Posted by: the way I see it at October 05, 2025 05:05 PM (EYmYM)

104 95
Are there foods that you don't eat not so much that you don't like them but just because there's not enough right to make you want to eat them? For me, some would be

- Cauliflower
- Lima beans
- Coleslaw

Posted by: Hadrian the Seventh at October 05, 2025 04:58 PM (tgvbd)

Boiled vegetables not named potato (b/c you mash them). I will not boil a veg in plain water - it's gross.

Although the one time a friend boiled ground beef, I had to adjust my expectations of what the worst boiled thing was...

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

105 Our stove is broken again after being fixed on Thursday (technician warned us this would happen - we have to do kabuki dance with the warranty to deal with it, so it's also a first world problem) so I made Philly cheese steaks in my instant pot - sauteed pepper and onions, with a bit of garlic, added S and P, red pepper, garlic and onion powders, then seared Milanese cut steaks in olive oil and butter. Add the veg back in and pressure cooked it for 8 minutes. This is the new way. The heat from the meat melted the cheese on the sandwiches and family said they were good. Its now in the rotation, and when my stove is fixed again, I'm using the meat for fajitas with ArnieTex's marinade!

Posted by: moki at October 05, 2025 05:08 PM (wLjpr)

106 Iceberg Lettuce
Bananas
Posted by: ScaryMary

Used to love bananas. They upset my stomach now. Just the smell of them makes me nauseous. Weird.

Posted by: Tuna at October 05, 2025 05:09 PM (lJ0H4)

107 AOP please accept my condolences on losing your dog.

Posted by: San Franpsycho at October 05, 2025 05:10 PM (A0sqA)

108 Let's threw outs that stepped Constitution thing and makes Presdent Oboner Presdents again !!!
Posted by: Mary Cloggenstein from Brattleboro, Vt at October 05, 2025 04:41 PM (u5tmy)

President Oboner ???? Big Mike might have a different opinion on that .....

Posted by: Jackson at October 05, 2025 05:11 PM (38587)

109 Posted by: Art Rondelet of Malmsey at October 05, 2025 05:04 PM (FEVMW)

Same was true at Cattlemans Steak House in Fabens, TX. The peacocks. They went for more of a sw hacienda/ranch thing though.

Posted by: Aetius451AD work phone at October 05, 2025 05:11 PM (zZu0s)

110 I have a banana every day cut over my oatmeal. Creature of habit.

Posted by: the way I see it at October 05, 2025 05:12 PM (EYmYM)

111 31 I was curious about the climbing red meat costs as well. Apparently, it's a combination of droughts, higher cost of feed, and most of the imports come from Mexico, and they had some infestation down there (screw worm or some such).

I'd like to see the current administration work out a red meat import deal with Argentina, to alleviate the supply/demand issue. I'd, also, like to see ethanol take a back seat to the cattle feed...but that's not going to happen.

Posted by: Orson at October 05, 2025 04:25 PM (dIske)

That's really weird - my nephew (heart attack survivor, doing better but may have to close his vet practice) works with ranchers in North Texas and says they can't get decent prices on their steers - has processing cost gone up? Ben Had, would really love your thoughts on this!

Posted by: moki at October 05, 2025 05:12 PM (wLjpr)

112 Made about 200 cookies yesterday for the TXMoMe. Chocolate chip cookies and oatmeal cranberry cookies.

Posted by: lin-duh: I'm offended! at October 05, 2025 05:13 PM (YDB6U)

113 AOP please accept my condolences on losing your dog.

Amen.

Posted by: Commissar of plenty and festive little hats at October 05, 2025 05:13 PM (8RGXc)

114 >>> 111
==
That's really weird - my nephew (heart attack survivor, doing better but may have to close his vet practice) works with ranchers in North Texas and says they can't get decent prices on their steers - has processing cost gone up? Ben Had, would really love your thoughts on this!
Posted by: moki at October 05, 2025 05:12 PM (wLjpr)

Not Ben Had, but the US beef herd is the smallest it's been since the *50s* and iirc the ratio of beeves to people is about half now what it was then. So, supply and demand...

Posted by: Helena Handbasket at October 05, 2025 05:15 PM (ULPxl)

115 The was that carrot raisin salad that my Grandmother loved. Sometimes it had marshmallows added. Not a fan of that with or without marshmallows.
Posted by: ScaryMary at October 05, 2025 04:52 PM (UCEkw)

I've had a version of this. Many years ago. It was quite repulsive.

Posted by: Mr Aspirin Factory, red heifer owner at October 05, 2025 05:16 PM (LjSYW)

116 I don't cook a lot but my go to is cooking about 3lbs of ground beef and using it to mix with any number of simple items to make different type of meals.

Posted by: the way I see it at October 05, 2025 05:17 PM (EYmYM)

117
AOP please accept my condolences on losing your dog.
Posted by: San Franpsycho at October 05, 2025 05:10 PM (A0sqA)

________

Mine as well. I hope they don't know how much they mean to us. Knowing our grief would darken their last moments with us.

Posted by: Hadrian the Seventh at October 05, 2025 05:17 PM (tgvbd)

118
Made about 200 cookies yesterday for the TXMoMe. Chocolate chip cookies and oatmeal cranberry cookies.
Posted by: lin-duh: I'm offended! at October 05, 2025 05:13 PM (YDB6U)

_________

Sounds delicious but I'm afraid I won't be able to attend. Could you, um....

Posted by: Hadrian the Seventh at October 05, 2025 05:19 PM (tgvbd)

119 Not Ben Had, but the US beef herd is the smallest it's been since the *50s* and iirc the ratio of beeves to people is about half now what it was then. So, supply and demand...

Posted by: Helena Handbasket at October 05, 2025 05:15 PM (ULPxl)

thanks Helena!!

Posted by: moki at October 05, 2025 05:19 PM (wLjpr)

120 Oh look, they re-posted the ad:
https://shorturl.at/sOjHc

It's not too late to make them yours!!!

Posted by: Helena Handbasket at October 05, 2025 05:22 PM (ULPxl)

121 AOP please accept my condolences on losing your dog.
Posted by: San Franpsycho at October 05, 2025 05:10 PM (A0sqA)

Thank you!

Posted by: Alberta Oil Peon at October 05, 2025 05:25 PM (Nzhwp)

122 iirc the ratio of beeves to people is about half now what it was then. So, supply and demand...

Posted by: Helena Handbasket at October 05, 2025 05:15 PM (ULPxl)

But the rate of diabetes is what like 10 times as high? Bunch of soy jack...

Posted by: Aetius451AD work phone at October 05, 2025 05:26 PM (zZu0s)

123 > I have a banana every day cut over my oatmeal. Creature of habit.
-----------
Banana or berries here... whatever's available. Did a ripe (soft) pear once. Did not like. Apples need to be soft (cooked) IMO to be used with cinnamon (or whatever.)

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

124 Well, we’re headed for Soylent Green. Or Red if we can get it.

Posted by: Eromero at October 05, 2025 05:29 PM (jgmnb)

125 > Some people put pineapple in too.

The Lucky Wishbone here in Anchorage does that. The 'bone is a REAL '50s diner (not one of the faux "retro" joints that seem to pop up nowadays). Best damned fried chicken north of the Mason-Dixon line.

AOP, I must've missed the post about your dog. Very sorry...pets do work their way into your heart.

Posted by: Rodrigo Borgia at October 05, 2025 05:29 PM (qpyNK)

126 hello foodies, Reporting that the 4H lamb and pigs are all delicious.

Posted by: Pete Bog at October 05, 2025 05:33 PM (pi4LE)

127 > But the rate of diabetes is what like 10 times as high? Bunch of soy jack...
Posted by: Aetius451AD work phone at October 05, 2025 05:26 PM (zZu0s)

Nothing to see here! Let's move along, people!

Posted by: Tylenol Manufacturers at October 05, 2025 05:33 PM (qpyNK)

128 I couldn’t imagine eating peacocks or peahens.

Posted by: Cow Demon at October 05, 2025 05:36 PM (bPFPB)

129 The Lucky Wishbone here in Anchorage does that. The 'bone is a REAL '50s diner (not one of the faux "retro" joints that seem to pop up nowadays). Best damned fried chicken north of the Mason-Dixon line.

AOP, I must've missed the post about your dog. Very sorry...pets do work their way into your heart.

Posted by: Rodrigo Borgia at October 05, 2025 05:29 PM (qpyNK)

Anchorage? I miss The Snowgoose.

Posted by: Cow Demon at October 05, 2025 05:37 PM (bPFPB)

130 121 AOP please accept my condolences on losing your dog.
Posted by: San Franpsycho at October 05, 2025 05:10 PM (A0sqA)

Thank you!
Posted by: Alberta Oil Peon at October 05, 2025 05:25 PM (Nzhwp)

Indeed, from me as well. Some of my worst days were those where I had to let go of the family dogs.

Posted by: Cow Demon at October 05, 2025 05:38 PM (bPFPB)

131 I'm serving much more pork lately. Pork tenderloins, chops, ribs.Ground pork, Italian sausage. And bacon. Beef is becoming a treat for special occasions.

Every now and then I sear skirt steak in cast iron and make garlic butter sauce. That's a cheaper way to get my steak fix.

Posted by: ScaryMary at October 05, 2025 05:41 PM (UCEkw)

132 Chicken thighs on the smoker with Slap Yo Mama seasoning. Chop them up with a mushroom cream sauce with a bit more Slap Yo Mama added. Served with fresh homemade pasta, preferably linguine. That is the only way to eat chicken.

Posted by: Indy Bill at October 05, 2025 05:42 PM (oHbDU)

133 I've started using a couple of slices of inexpensive bread to soak it up. Not only is it quite effective but it also makes a tasty treat for the house dogs.
Posted by: Hadrian the Seventh

--

Do you put the sausages right on the bread, or on the bottom of the air fryer with the sausages on a grill?

Posted by: vmom deport deport deport at October 05, 2025 05:43 PM (eZ5tL)

134 131 I'm serving much more pork lately. Pork tenderloins, chops, ribs.Ground pork, Italian sausage. And bacon. Beef is becoming a treat for special occasions.

Every now and then I sear skirt steak in cast iron and make garlic butter sauce. That's a cheaper way to get my steak fix.

Posted by: ScaryMary at October 05, 2025 05:41 PM (UCEkw)

I bought ground lamb from Aldi's this week b/c it was just a touch more expensive than the ground beef...and when I cook with it, I can tend to extend it more than I can beef.

I am thankful I still have a couple boxes of their clearanced all beef smash burgers for when my kids (and really I) want beef...

Posted by: Nova Local at October 05, 2025 05:44 PM (tOcjL)

135 Piper, I hope you make your own tortillas?

Posted by: Indy Bill at October 05, 2025 05:44 PM (oHbDU)

136 FYI - In this week's Aldi's clearance buys, cookie butter and honey PB were on sale. I love making a layer cake spread with either in the middle (vs using more icing)...or you can drizzle either in brownies and bake.

I'm actually gonna do jam cookies with the cookie butter instead of jam b/c at 69 cents/jar, why not?

They also had Uncle Ben's microwave rice for 69 cents/bag.

Just things to look for if you go in for loss leader produce like I did...

Posted by: Nova Local at October 05, 2025 05:47 PM (tOcjL)

137 AOP please accept my condolences on losing your dog.

Amen.
Posted by: Commissar of plenty and festive little hats at October 05, 2025 05:13 PM (8RGXc)

This. Sorry to hear.

Posted by: Diogenes at October 05, 2025 05:48 PM (2WIwB)

138 Hey everybody. Happy Sunday.

Fact check on the hat: true.

Everything above looks delicious.

Personal note: I need to learn how to smoke my steak on the grill.

Posted by: qdpsteve at October 05, 2025 05:50 PM (G5HPk)

139 Seasons are changing fast here now. Looking forward to fall roasts and stews.

Posted by: Pete Bog at October 05, 2025 06:01 PM (pi4LE)

140 Think I got a pretty good skald on the twice bakes. Subbed 1/2 the sour cream with spinach artichoke dip that needed to go. Cheddar and mozzarella cheese, scallions, 1T pepper, 1t garlic powder, salt.

Wife came in from Mass and started eating the filling before I finished stuffing the potatoes.

Posted by: olddog in mo at October 05, 2025 06:01 PM (hoCmQ)

141 >>Think I got a pretty good skald on the twice bakes. Subbed 1/2 the sour cream with spinach artichoke dip that needed to go. Cheddar and mozzarella cheese, scallions, 1T pepper, 1t garlic powder, salt.

That sounds really good.

Posted by: JackStraw at October 05, 2025 06:03 PM (viF8m)

142 139 Seasons are changing fast here now. Looking forward to fall roasts and stews.
Posted by: Pete Bog

Coq au vin.

Posted by: nurse ratched at October 05, 2025 06:03 PM (sdgx/)

143 OT: geez Virginia.

OT thought 2: is it just me or are the commies just really out in the open now. If for no other reason than this, Trump has been worth it.

Posted by: Aetius451AD work phone at October 05, 2025 06:04 PM (zZu0s)

144 Very sorry to hear that, AOP.

Posted by: Aetius451AD work phone at October 05, 2025 06:06 PM (zZu0s)

145
Do you put the sausages right on the bread, or on the bottom of the air fryer with the sausages on a grill?
Posted by: vmom deport deport deport at October 05, 2025 05:43 PM (eZ5tL)

__________

The sausages are cooked in a glass pan in the air fryer. Usually I don't put anything extra in but when I'm done I'll toss a couple of slices in to soak things up. I've also cooked sausages with bread in the glass pan.

Posted by: Hadrian the Seventh at October 05, 2025 06:07 PM (tgvbd)

146 This week I'm going to Boston and Maine and will report on all the fabulous seafood I will have eaten.

Posted by: San Franpsycho at October 05, 2025 06:07 PM (A0sqA)

147 Coq au vin.
Posted by: nurse ratched at October 05, 2025 06:03 PM (sdgx/)

Concur. slow cooked anything with root vegetables and sauce. The tagine chicken is good as well. the spice and heat warm you up.

Posted by: Pete Bog at October 05, 2025 06:12 PM (pi4LE)

148 With autumn here, I think it's time for me to whip up a big batch of chili.

Posted by: Pug Mahon, I Have Become Comfortably Lame at October 05, 2025 06:13 PM (0aYVJ)

149 This week I'm going to Boston and Maine and will report on all the fabulous seafood I will have eaten.
Posted by: San Franpsycho at October 05, 2025 06:07 PM (A0sqA)

That sounds like a great fall activity. Chowder as well.

The sausages are cooked in a glass pan in the air fryer. Usually I don't put anything extra in but when I'm done I'll toss a couple of slices in to soak things up. I've also cooked sausages with bread in the glass pan.
Posted by: Hadrian the Seventh at October 05, 2025 06:07 PM (tgvbd)

if you threw some bread in the air fryer on a different rack would it make toast that would then be a great treat with the sausages? i have an air fryer but seldom use it so it is new territory

Posted by: Pete Bog at October 05, 2025 06:14 PM (pi4LE)

150 The sausages are cooked in a glass pan in the air fryer. Usually I don't put anything extra in but when I'm done I'll toss a couple of slices in to soak things up. I've also cooked sausages with bread in the glass pan.
Posted by: Hadrian the Seventh at October 05, 2025 06:07 PM (tgvbd)
I use ‘light’ bread to soak up grease on top of chili. Dog used to love that bread

Posted by: Eromero at October 05, 2025 06:21 PM (jgmnb)

151 Every now and then I sear skirt steak in cast iron and make garlic butter sauce. That's a cheaper way to get my steak fix.
Posted by: ScaryMary

I saw a recipe for a steak sauce that added a splash of vermouth and Worcestershire to roasted garlic and butter. Its excellent.

Posted by: Kratwurst at October 05, 2025 06:22 PM (fcDpY)

152 Finished supper and made chicken salad for lunch this week. Had Italian hoagie last week

Posted by: Skip at October 05, 2025 06:22 PM (+qU29)

153 Speaking of food:

The FDA is now reporting that some imported spices may be radioactive, just like the shrimp
notthebee.com/tdb61

I see two super power transformations coming from this, both bad.

1) I would obtain great yumminess, which would be of no benefit to me but I would be hunted to the ends of the earth by hungry people that want to feast on my superpowered deliciousness.

2) I would obtain super tastebuds, I could taste food miles away and everything would be over flavored and I couldn't eat anymore and die. Maybe I could solve crimes with my super taste but, I don't know, that's just being optimistic.

Really no upsides.

Posted by: banana Dream at October 05, 2025 06:26 PM (3uBP9)

154 Maybe I could solve crimes with my super taste but, I don't know, that's just being optimistic.

Really no upsides.
Posted by: banana Dream at October 05, 2025 06:26 PM (3uBP9)
Maybe locate cadavers in landfills, or stadiums, or Oldsmobiles?

Posted by: Eromero at October 05, 2025 06:29 PM (jgmnb)

155 Being a super taster is not as much fun as you would think. Stuff does not taste the same way to you as it does to everyone else.

It's like a stat I remember being quite by someone giving a class (so it must be rrue) that 30% of the population are bitter blind (or sense bitter as being different than other folks, and it evidently is not unpleasant.) Allah of a sudden the bitter as fuck beers made sense. How do you conceptualize a completely different perspective of observing reality?

Posted by: Aetius451AD work phone at October 05, 2025 06:30 PM (zZu0s)

156 >>This week I'm going to Boston and Maine and will report on all the fabulous seafood I will have eaten.

I've heard reports that Maine has decent seafood. Not Rhode Island but decent.

Posted by: JackStraw at October 05, 2025 06:32 PM (viF8m)

157 Being a super taster is not as much fun as you would think. Stuff does not taste the same way to you as it does to everyone else.

Posted by: Aetius451AD work phone at October 05, 2025 06:30 PM (zZu0s)

My wife thinks she is one. She does have that cilantro is soap thing and she can't stand the taste of any artificial sweetener. She is a bit picky, I guess it's possible.

Posted by: banana Dream at October 05, 2025 06:33 PM (3uBP9)

158 That chicken salad dish reminds me of an appetizer at a New Orleans restaurant named "Luke", except it was smaller and had pate instead of salad. It is a Besh place.

Posted by: javems at October 05, 2025 06:40 PM (8I4hW)

159 I wish I could make thighs but my family says they are too fatty.

Posted by: banana Dream at October 05, 2025 06:40 PM (3uBP9)

160 Have fun Jack
I'd say don't eat anything I wouldn't, but I don't eat seafood

Posted by: Skip at October 05, 2025 06:41 PM (+qU29)

161 Peacock thighs - do they require the extended pinky when nibbling on them? They don't cause aids do they?

Posted by: Larry at October 05, 2025 06:43 PM (ItTJk)

162 They have good hamsters. I mean lobsters

Posted by: Eromero at October 05, 2025 06:44 PM (jgmnb)

163 I made boneless skinless thighs teriyaki style in the air fryer and Mrs. F. who hates anything "fatty" loved it. Crisp but juicy.

Posted by: San Franpsycho at October 05, 2025 06:44 PM (A0sqA)

164 This week I'm going to Boston and Maine and will report on all the fabulous seafood I will have eaten.
Posted by: San Franpsycho at October 05, 2025 06:07 PM

Where in the great Shitty of Boston? We have a few good restaurants here.

Posted by: RedMindBlueState at October 05, 2025 06:45 PM (Wnv9h)

165 I wish I could make thighs but my family says they are too fatty.
Posted by: banana Dream at October 05, 2025 06:40 PM

Sou viding for about 4 hours at 165 renders almost all of the fat. Makes it really tender, too.

Posted by: RedMindBlueState at October 05, 2025 06:46 PM (Wnv9h)

166 Maine in October is beautiful. No mosquitoes, tourists are gone and the lobsters have grown into their shells

Posted by: Accomack at October 05, 2025 06:50 PM (JY+81)

167 RMBS first night we are eating with an old gf at her house, second night with an old classmate of Mrs. F. who is an urban archeologist so I have high hopes.

Posted by: San Franpsycho at October 05, 2025 06:50 PM (A0sqA)

168 My wife thinks she is one. She does have that cilantro is soap thing and she can't stand the taste of any artificial sweetener. She is a bit picky, I guess it's possible.
Posted by: banana Dream at October 05, 2025 06:33 PM (3uBP9)

We were tested in two ways. Ability to taste low concentrations of say sugar in water and they counted the number of taste buds on our tongues.

Posted by: Aetius451AD work phone at October 05, 2025 06:54 PM (jbdNc)

169 I prefer chicken thighs over legs as there is more to them

Posted by: Skip at October 05, 2025 06:54 PM (+qU29)

170 RMBS first night we are eating with an old gf at her house, second night with an old classmate of Mrs. F. who is an urban archeologist so I have high hopes.
Posted by: San Franpsycho at October 05, 2025 06:50 PM

Niiice. Enjoy the area. Just ignore the natives. Most of them are wicked bizzah.

Posted by: RedMindBlueState at October 05, 2025 06:56 PM (Wnv9h)

171 Niiice. Enjoy the area. Just ignore the natives. Most of them are wicked bizzah.
Posted by: RedMindBlueState at October 05, 2025 06:56 PM (Wnv9h)
====

Thanks it's been 30 years but I've been there a few times as a yute. I won't be driving.

Posted by: San Franpsycho at October 05, 2025 06:59 PM (A0sqA)

172 MMM food. And Moron food is the best.

Posted by: NC Ref at October 05, 2025 07:00 PM (HIRLq)

173 good hamsters. I mean lobsters

Hambsters?

Posted by: Commissar of plenty and festive little hats at October 05, 2025 07:00 PM (puJo/)

174 Okay folks... I was kidnapped by my neighbors!

Beer and Blantons!

Thanks for reading!

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 05, 2025 07:01 PM (n9ltV)

175 use ‘light’ bread to soak up grease on top of chili.

Carrot bread?

Posted by: Commissar of plenty and festive little hats at October 05, 2025 07:02 PM (puJo/)

176 Next time try making Chicken Marbella. Delicious.
https://tinyurl.com/46py7cbu

Posted by: sidney at October 05, 2025 07:19 PM (rzwGB)

177 Chicken thighs are awesome. Lunch for me. Grill one in a sandwich press, then slice up and into a fresh bread sanga with lettuce, salt and mayo. Delish.

Posted by: Bruce of Newcastle at October 06, 2025 02:20 AM (BsF/1)

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