Food Thread: The Unbearable LIghtness Of Brussels Sprouts

I love 'em! Brussels Sprouts are tasty, great textured, are infinitely malleable, so they can be sweet or tart or spicy or salty or fatty. Well, they are always fatty, because if I am not cooking them with bacon they get a large dousing of olive oil.

But around these parts, the Brussels Sprouts crop has been crap. They are woody, tough, and I have noticed more rot and bug evidence than usual. Is there a coming Brussels Sprouts blight that will rival the Black Death? Is Big Vegetable, in its infinite wisdom, getting rid of Brussels Sprouts the way they deplatformed snap peas?

Because this is a big deal! How can I make Brussels Sprouts with Bacon, or more accurately, Bacon with Brussels Sprouts, if one of the four ingredients is substandard?

Anyone else notice this, or am I the only lunatic?

******
I like RFK Jr. A bit. He is an iconoclast, and our government needs more of them. He is also no fan of Big Pharma and their tenacious grip on our government and media (via oceans of cash!).

But he is also loony-tunes!

RFK Jr. Says Government Going to Figure Out What's Causing Food Allergies

"It's pretty easy to figure this out, and we will figure it out," Kennedy said at the Washington event held by the Food Allergy Fund.

Biomedical research is insanely difficult, not least because the metabolic and immunological pathways of the human body are immeasurably complex. And the human genome and behavior are also pretty complicated, so eliminating confounding variables to arrive at a statistically valid result is not "pretty easy" at all!

Kennedy said he does not think the spike in food allergies is due to avoidance, citing that his own home was filled with peanut products, yet five of his children still developed allergies, and that countries where peanut butter was introduced did not see large increases in peanut allergies.

Yeah...I really don't want a secretary of HHS to be ignorant of the difference between anecdotal evidence and statistically valid evidence.
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Overproofed maybe.jpg

I don't have any idea what happened, but it was delicious! And the damned thing almost pushed the top of my baking Dutch Oven off!

******
Artificial tongue uses milk to determine heat level in spicy foods

I can think of many uses for an artificial tongue, but none of them involve avoiding spicy foods. Isn't that part of the excitement of eating hot stuff?

******
In answer to my question from last week about drinking hard liquor with meals, here is commenter "Pastafarian" with an answer!

Pretty much exclusively. I don't care for wine. I'll drink it, when in Rome yada yada. But it doesn't really enhance food, to me. It's just too much grape-skin "earthiness" (dirt) and tannins. Blech.
Now a nice old fashioned (bourbon, rye, or rum) goes really well with a steak. So does a Manhattan.
And margaritas go well with Mexican food, and Mojitos with Cuban -- properly made margs and mojitos, tart and bright, no bottled sour mix involved, fresh-squeezed or muddled limes only.

Aside from the fact that no civilized human being would make an Old Fashioned with Rum, I like the cut of his jib!
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Germans think their bread is the best in the world. Here's why they might be right
The Italians and the French might argue the point, and I think the writer is also conflating quantity and quality.

Of course, I sent the article to Muldoon, who is a fellow sourdough aficionado, and he had the best response!

I think the writer of that piece had a flawed translation from the original German. What it actually said is that Germans are the best in the world at loafing.

[HatTip: Kindltot]
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I am gutless, and never take the proffered lollipop, whether it is at the bank or the barber. Yes, my long-time barber has a bowl for the kids! Smart guy.

The Dum Dum Dilemma: Can A Grown Man Help Himself To A Bank Lollipop Without Looking Like A Creep?

But that doesn't mean that I don't want one. Maybe I should consider it "hard candy on a stick," that way it isn't quite so child-like!

******

******
A friend graciously gave me some genuine grown-in-the-USA garlic, and I am going to taste one clove and plant the rest, because my pathetic failure last year is an anomaly...right?

Send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! 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 November 23, 2025 04:00 PM (+qU29)

2 Nice formatting, CBD.

Posted by: nurse ratched at November 23, 2025 04:00 PM (mT+6a)

3 Hello foodsters

Posted by: Pete Bog at November 23, 2025 04:00 PM (CF1xw)

4 If you put bacon on them to get them down there not that good

Posted by: Skip at November 23, 2025 04:02 PM (+qU29)

5 Put the oven hood fan on, it's a bit smokey in here

Posted by: Skip at November 23, 2025 04:03 PM (+qU29)

6 I'm hungry!!!

Posted by: Diogenes at November 23, 2025 04:04 PM (y3bZw)

7 I love Brussels sprouts. Steamed with butter please. Yum. My son called them "brouts" when he was little.

Posted by: Tuna at November 23, 2025 04:04 PM (lJ0H4)

8 Brussels sprouts rule!

Posted by: Accomack at November 23, 2025 04:04 PM (8jVAy)

9 Sprouts with bacon, Siracha and maple syrup. Roasted.

Yum!

Posted by: nurse ratched at November 23, 2025 04:05 PM (mT+6a)

10 Hello, fellow food freaks!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:05 PM (kpS4V)

11 Oven wasn’t hot enough to stop the oven spring. How was the crumb? Airy?

Posted by: Accomack at November 23, 2025 04:06 PM (8jVAy)

12 I feed my birds pasta and they are fine with it.

Posted by: Itinerant Alley Butcher at November 23, 2025 04:06 PM (/lPRQ)

13 What is that hockey puck, CBD?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:07 PM (kpS4V)

14 Brussel sprouts compost very well you know

Posted by: Skip at November 23, 2025 04:08 PM (+qU29)

15 Good afternoon, horde!

I think I consistently DON'T get enough oven spring on my sourdough. And I also can never get it to score well--the razor blade* sticks to the dough, and just drags. I end up getting the scissors out and snipping a big X in the top, and that works ok.

*Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

16 CBD the position you have taken about why Brussel Sprouts are great is the same reason you say you hate turkey.

“ are infinitely malleable, so they can be sweet or tart or spicy or salty or fatty”

Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided soles trying to desperately to make a mark on the culinary zeitgeist.

Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

17 14 Brussel sprouts compost very well you know

Posted by: Skip at November 23, 2025 04:08 PM (+qU29)

This is my preferred use for brussel sprouts, but my kids love them (I thought I raised them right). I halve the little balls of putrescence, toss them in olive oil, melted butter and balsamic vinegar with a sprinkle of salt, pepper and red pepper flakes, and roast them. The kids say they are delicious. The kids are wrong.

Posted by: moki at November 23, 2025 04:15 PM (wLjpr)

18 pumpkin dip

1 block of softened cream cheese
15 oz can of pumpkin
3/4 c brown sugar
1/8 tsp pumpkin pie spice
tub of cool whip

mix each ingredient well before adding the next

serve with pretzel rods

surprisingly good!…promise

Posted by: cherries in season at November 23, 2025 04:15 PM (EYHYZ)

19 Brussel Sprouts: Was once forced to try to eat these when I was a wee child. Ended up hurling because I hated the taste and smell so much.

Begon, foul demonic vegetable!

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:16 PM (O7YUW)

20 And besmirch an American Icon in the process! This calumny will not stand.

Posted by: Pete Bog at November 23, 2025 04:16 PM (CF1xw)

21 Target is the seller of my budget meal tonight. Spouse asked for his "around his birthday meal" when he saw that a 1.5lb of chuck steak was on sale for $5.99/lb. With all the ingredients for a beef stew on sale (carrots, celery, onion, potatoes, and mushrooms), well, my crock is full of one - used my spouse's leftover from last summer vacation boxed red wine (cabernet sauvignon) for the base, slurry added now, and had thyme, rosemary, a lot of black pepper, and salt.

With it, my spouse grabbed some on sale French bread from Safeway, and we've got blueberries and blackberries.

Since my son doesn't love "stew", but loves beef and red wine, we've retitled dinner 'Bouef Au Vin"...

For dessert, I also made my Crack Chex mix - I'd call it a Muddy Buddy, but b/c I don't follow the recipe or the ingredients, so Crack Chex it is...

Posted by: Nova Local at November 23, 2025 04:16 PM (tOcjL)

22 Brussels! Sprouts!

Posted by: Roderick Spode at November 23, 2025 04:17 PM (Wnv9h)

23 Turkey sucks.

It’s dry and bland and awful.

Turkey sammiches and pot pie and soup are all delicious.

Whole Turkey as a main dish is horrid.

Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)

24 This is odd, all our comments are showing up in the indented "quoted text" section of the main article and we can't see who the post was by (yet) until that's closed out.

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:18 PM (O7YUW)

25 The Devil's dingleberries.

Posted by: toby928(c) at November 23, 2025 04:18 PM (jc0TO)

26 We looked for Brussel sprouts on the stalk at Trader Joes this week - and didn't find any. There were only the packaged ones in the bag at HEB.
The item that I suddenly cannot find anywhere is frozen artichoke hearts. This happened a couple of years ago - couldn't find the darned things for love or money anywhere. Not even at Trader Joes, which most usually has them when HEB doesn't.
I wonder if this has been a bad season for the artichoke crop that usually gets frozen.
I have a couple of favorite recipes - one for quiche, and one for a pasta which call for frozen artichoke hearts, but I guess I'll have to make do with the canned ones...

Posted by: Sgt. Mom at November 23, 2025 04:18 PM (Ew3fm)

27 Oh no, wait, it did show it was posted by CBD. Still, we're trapped in the big grey box!

Posted by: Grumpy and Recalcitrant at November 23, 2025 04:19 PM (O7YUW)

28 *Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?
Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

Might be, but try not putting too much pressure on it and let the edge guide the cut. The bakers I have seen who use those make a really fast cut, but I know they don't dig in.

Posted by: Kindltot at November 23, 2025 04:19 PM (rbvCR)

29 Sigh...I love this blogging software.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:19 PM (n9ltV)

30 Lunch today was brats, sauerkraut and potatoes braised in Sam Adams Winter Warmer. With bacon on top. And beer. Om, nom, nom.

Posted by: RedMindBlueState at November 23, 2025 04:20 PM (Wnv9h)

31 Are we talking T-Day sides yet?

I'm making Ina Garten's chipotle smashed sweet potatoes:

https://tinyurl.com/yck8vk6c

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:21 PM (kpS4V)

32
Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided soles trying to desperately to make a mark on the culinary zeitgeist.
Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

You are talking about Flounder, right?
You try and put him in his plaice.

Posted by: Kindltot at November 23, 2025 04:21 PM (rbvCR)

33 18 pumpkin dip

1 block of softened cream cheese
15 oz can of pumpkin
3/4 c brown sugar
1/8 tsp pumpkin pie spice
tub of cool whip

mix each ingredient well before adding the next

serve with pretzel rods

surprisingly good!…promise
Posted by: cherries in season at November 23, 2025 04:15 PM (EYHYZ)

For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

34 How was the crumb? Airy?

Posted by: Accomack at November 23, 2025 04:06 PM (8jVAy)

Not overly so, but the bread was deliciously tender.

Temp was 450 degrees. Plenty hot enough!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:22 PM (n9ltV)

35 I halve the little balls of putrescence, toss them in olive oil, melted butter and balsamic vinegar with a sprinkle of salt, pepper and red pepper flakes, and roast them. The kids say they are delicious. The kids are wrong.
Posted by: moki
------------
I use same recipe with the addition of shaved parmesan. 50% of my kids are wrong too.

Posted by: scampydog at November 23, 2025 04:22 PM (41CYW)

36 Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

I think so. In my experience, it is the thinness of the blade as well as the sharpness.

I have mounted a new shaving razor blade into the tip of a chopstick. That worked really well!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:24 PM (n9ltV)

37 For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

I am really grateful for your ability to de-dairy recipes! I love pumpkin pie, but can't tolerate alternative milks either, so this s a perfect dessert that stays in the Thanksgiving realm!!!

Posted by: moki at November 23, 2025 04:25 PM (wLjpr)

38 Soles was a reference to the previous thread. I’ve got to explain everything to you people. 😀

And don’t shake the Paella pan!

Posted by: Pete Bog at November 23, 2025 04:26 PM (CF1xw)

39 I'm actually having brussel sprouts tonight, Sautéed in bacon grease and pepper flakes, with thin slices of leftover pork chop, equally thin slices fennel and shallots and a garlicky mustardy mayonnaise. A granny smith apple might be a nice addition, but I don't have one on hand.

Posted by: Wenda at November 23, 2025 04:26 PM (/WpRi)

40 As for allergies, it's gonna be hard to figure out why immune systems turn on particular foods and treat them as enemies.

I'm sure he's gonna look at the possibility of elevated inflammatory bodily environments being ripe for immune confusions (and this goes back to his eliminating things which could be inflammatory and add nothing to the food supply like artificial colors)...but even explaining that in medical terms and then finding the causes will be immense...and probably immensely expensive for the research.

Posted by: Nova Local at November 23, 2025 04:26 PM (tOcjL)

41 I got that Popeye's Cajun cooked turkey as an experiment. A little on the dry side, but very tasty. I deboned the meat and made stock, and I'm all set for Second Thanksgiving.

Turkey
Sweet potatoes
Green bean casserole with bacon and jalapeños
Corn bread
Spiced peaches
Bacon-Manchego bites
Spiced ale

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 04:27 PM (kpS4V)

42 I use same recipe with the addition of shaved parmesan. 50% of my kids are wrong too.

Posted by: scampydog at November 23, 2025 04:22 PM (41CYW)

Do you add the parm before or after roasting? I can see both working, and my kids would devour them - they love parm on anything. This would work for our Christmas dinner this year! Thanks

Posted by: moki at November 23, 2025 04:27 PM (wLjpr)

43 And don’t shake the Paella pan!

Posted by: Pete Bog at November 23, 2025 04:26 PM (CF1xw)

Shaking the Paella pan is an integral part of American Exceptionalism, and I will not have you denigrate this great country!

Posted by: CharlieBrown'sDildo at November 23, 2025 04:27 PM (n9ltV)

44 Brussels! Sprouts!

Posted by: Roderick Spode at November 23, 2025 04:17 PM (Wnv9h)
-

"The British knee!"

Posted by: Biden's Dog sniffs a whole lotta malarkey, at November 23, 2025 04:29 PM (P3X50)

45 There are two kinds of people. Those that love God and His mercy and those that don't.

There are two kinds of people. Those that love brussels sprouts and they that don't.

I am in the intersect of the two sets.

Posted by: no one at November 23, 2025 04:29 PM (W7XSX)

46 Do you add the parm before or after roasting?
Posted by: moki
---------
Toward the end of roasting - get a nice mix of some, but not all of it crispy.

Posted by: scampydog at November 23, 2025 04:29 PM (41CYW)

47 37 For an allergy option...
1 container of CoCo Whip
! pack of Jello pudding - vanilla or butterscotch
1/3 of a can of pumpkin pix mix filling (use the rest in your pumpkin pie ice cream pies)
A little extra vanilla or pumpkin pie type spices if you want

Stir the pudding mix and pumpkin together. Stir 1/3 of Cocowhip in and then fold the rest. Set in the fridge for a couple hours. Serve with tons of fresh fruit and anything you like.

Posted by: Nova Local at November 23, 2025 04:21 PM (tOcjL)

I am really grateful for your ability to de-dairy recipes! I love pumpkin pie, but can't tolerate alternative milks either, so this s a perfect dessert that stays in the Thanksgiving realm!!!
Posted by: moki at November 23, 2025 04:25 PM (wLjpr)

You're welcome - came up with this before I had allergies for a friend's family. It stuck b/c it's easy and while Cocowhip is only slightly less fake than Cool Whip, my kids actually like its taste better...

You can even go up to 1/2 the pumpkin pie mix filling if you want (it's a little looser). I don't precisely measure it b/c the rest gets put in my other desserts (so I'm kinda just scooping)...

Posted by: Nova Local at November 23, 2025 04:30 PM (tOcjL)

48 I have mounted a new shaving razor blade into the tip of a chopstick. That worked really well!
Posted by: CharlieBrown'sDildo at November 23, 2025 04:24 PM (n9ltV)

I'd probably cut a finger off trying to force the blade into the chopstick. But will for sure get some shaving razor blades and see if it works better.

Thinking my dough may also be too wet. I'll make the next loaf with a little less water.

Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

49 Bread embellishes need a havalon knife. Interchangeable scalpel blades.

And it’s great for skinning the whitetail rats with hooves that hang around the pasture.

Posted by: Pete Bog at November 23, 2025 04:30 PM (CF1xw)

50 Burn the shit outta your brussel sprouts. Treat them like you’d like to treat the real Brussels, that seat of insane Euro pretense and faggotry. The exterior leaves should look like charcoal. Not joking.

I got an excellent recipe for BS at a brewery in South Carolina. Sadly I don’t have it on this iPad so I’ll have to post it tomorrow.

Posted by: Elric the Blade at November 23, 2025 04:32 PM (Kw4hI)

51 Scoville - CBD's artificial tongue link. Made some Chex - party mix today. I always add a bit of Frank's (or similar) hot sauce.

Venison steak on the menu this evening. Undecided on sides.

Posted by: scampydog at November 23, 2025 04:32 PM (41CYW)

52 I’d like to think what RFKJR is going to look into is the relatively recent spate of gluten sensitivities, and the other food sensitivities. Allergies are pretty well understood, and a challenge to reverse.

Posted by: Advo at November 23, 2025 04:32 PM (jO4mz)

53 I have great memories of the Popeyes in Vista, Ca, just off the border at Emerald Dr.

The new Popeyes here in SC is a nightmare.

Posted by: no one at November 23, 2025 04:32 PM (W7XSX)

54 I'll make the next loaf with a little less water.

Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

Before you do that, dip the blade in some cooking oil. That might help it cut without catching.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:35 PM (n9ltV)

55 There is one food allergy that I am particularly interested in. Apparently, some people who get bitten by the lone star tick (Amblyomma americanum) develop a violent allergy to red meat.

I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.

Posted by: Orson at November 23, 2025 04:35 PM (dIske)

56 What could be more tasty than a trip to the range with a 1911 and 200 rds of 230 ball?

Posted by: Eromero at November 23, 2025 04:35 PM (Bg+2b)

57 All this talk about blades and nobody is asking The Blade? Pox!

Posted by: Elric the Blade at November 23, 2025 04:36 PM (Kw4hI)

58 Hey all.

The pumpkin dip sounds like it'd be great for topping some cheesecake.

Posted by: qdpsteve at November 23, 2025 04:36 PM (xqw19)

59 Brussels Sprouts are bitter little balls of hate. The only way to even make them edible is to smother them in something else that is actually palatable.

Posted by: Anon at November 23, 2025 04:36 PM (JMMIy)

60 But will for sure get some shaving razor blades and see if it works better.
.
Posted by: Dash my lace wigs! at November 23, 2025 04:30 PM (h7ZuX)

The three bladed cartridges with the anti irritation strip are difficult to make a nice pattern without clogging.

Posted by: Handy Gillette tips at November 23, 2025 04:37 PM (CF1xw)

61 Chex Mix can use Sunflower seed butter, cookie butter, peanut butter, or even Nutella (I don't use that last one anymore)...same for the chips - any type of chocolate, peanut butter chips, etc - anything that melts. And of course, any fat and any Chex works...

Today, I used a combo of peanut butter, sunflower seed butter, and crunchy cookie butter (killed 2 jars - that's why I used 3). I then used peanut butter chips and dark chocolate chips. And vegan butter. And some salt and vanilla. And chocolate Chex and Rice Chex (added til I thought I had the right amount for the amount of coating).

Toss on powdered sugar to coat and watch it disappear. Recipes are for ideas, not exacts...

Posted by: Nova Local at November 23, 2025 04:38 PM (tOcjL)

62 Nova Local:

While I'm sure it's tasty, Nutella seems IMHO to be the most overrated food product out there right now.

Surprised there hasn't already been a Nutella Latte at Starbucks by now.

Posted by: qdpsteve at November 23, 2025 04:39 PM (xqw19)

63 59 Brussels Sprouts are bitter little balls of hate. The only way to even make them edible is to smother them in something else that is actually palatable.
Posted by: Anon at November 23, 2025 04:36 PM (JMMIy)
———

‘Don’t talk about my wife’s balls like that, racist!’

— Barack “Gayboi” Obama

Posted by: Elric the Blade at November 23, 2025 04:41 PM (Kw4hI)

64 "The British knee!"

Biden's Dog, that caused an explosion of laughter at my house.

Posted by: Art Rondelet of Malmsey at November 23, 2025 04:41 PM (FEVMW)

65 Boy the wellspring of hatred for the simple sport is strong. Only Lima beans deserve that level of disdain.

Posted by: Pete Bog at November 23, 2025 04:41 PM (CF1xw)

66 Tonight we are going to a new Tunisian place on Clement St. with MiL. Let me guess no wait its shawarma and kebab yay.

Posted by: San Franpsycho at November 23, 2025 04:42 PM (9ipOP)

67 62 Nova Local:

While I'm sure it's tasty, Nutella seems IMHO to be the most overrated food product out there right now.

Surprised there hasn't already been a Nutella Latte at Starbucks by now.
Posted by: qdpsteve at November 23, 2025 04:39 PM (xqw19)

Since it's dairy and tree nut, I can't have it anymore, but I always found nutella a nice foil to peanut butter vs being on its lonesome...

Posted by: Nova Local at November 23, 2025 04:43 PM (tOcjL)

68 Youse that love brussel sprouts must not have tastebuds left. That foul taste that follows the scent of burnt trash after cooking them is too much. I guess if you cooked them with cauliflower, you'd have Pan of Hate for everyone. That way we can skip the food line entirely. So does cauliflower also compost well?

Posted by: Mr Wolf at November 23, 2025 04:43 PM (OS/Fq)

69 Seems to me like Brussels sprouts could be shredded down to bits, then used to stretch out something else you've made, such as stuffing.

Posted by: qdpsteve at November 23, 2025 04:43 PM (xqw19)

70 Brussels Sprouts must have either
1. bacon, or
2. balsamic

Posted by: San Franpsycho at November 23, 2025 04:44 PM (9ipOP)

71 I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.

Posted by: Orson at November 23, 2025 04:35 PM (dIske)

My daughter was bitten by ticks on three separate occasions, got lyme disease all three times and developed a pork allergy. It does happen, but I think it's really rare and there are other factors at play than just the tick bite - she has had auto immune issues since childhood, so that might be part of it. The folks that want to infect everyone with the "red meat allergy" to "save the planet" need things that will get me banned.

Posted by: moki at November 23, 2025 04:44 PM (wLjpr)

72 Nutella?

C'mon man. It's just hazelnuts.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:44 PM (W7XSX)

73 The pan fried turkey breast are done. Cooked in white wine with sage rosemary and thyme. They are juicy and tender. The gravy from cooking them is decadent.

Posted by: Ben Had at November 23, 2025 04:45 PM (sDNVV)

74 Nova, that I can understand. I'm bored with peanut butter too. (I much prefer almond butter myself.)

Having said that, in my experience people talk about Nutella as if it's bacon. It's not THAT magical, people!! :-P

Posted by: qdpsteve at November 23, 2025 04:45 PM (xqw19)

75 I *do* kind of like the Ritter Sport chocolate bar with whole hazelnuts. Expensive however.

Posted by: qdpsteve at November 23, 2025 04:46 PM (xqw19)

76 Cast iron comes through again. I made an apple sauce (homemade) and pecan quick bread this week. Very tasty but not too sweet. Goes great with a scoop of good vanilla ice cream or just buttered. The Lodge loaf pan, well lubed with butter worked perfectly: it cooked through with just a bit of crust and came out of the pan without a problem. I might add some dried berries the next time. And the loaves can be frozen if you make several at a time.

There are about five gazillion quick bread recipes out there. And that's just on the King Arthur flour site. I started a folder of the ones that looked most interesting.

Posted by: JTB at November 23, 2025 04:46 PM (yTvNw)

77 Okay. Going away back to Hans Christian Andersen on Prime.

Try to avoid the hate.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:46 PM (W7XSX)

78 Brussels Sprouts must have either
1. bacon, or
2. balsamic
Posted by: San Franpsycho at November 23, 2025 04:44 PM (9ipOP)

Embrace the power of “and”

Posted by: Pete Bog at November 23, 2025 04:47 PM (CF1xw)

79 My spouse also used to use nutella to make me a "chocolate pretzel martini" for my birthday - whipped cream vodka and frangelico shaken with ice and drained into a martini glass glazed with nutella and dipped in salt...

Best drink to make for someone who likes margaritas (aka the salt) but likes the sweet of a margarita, too...

When I got my allergies, my spouse got sad b/c he got really good at making the drink (and he couldn't bring himself to make himself one anymore even though he also loved it)...

Posted by: Nova Local at November 23, 2025 04:47 PM (tOcjL)

80 Brussels Sprouts are proof that Big Penguin exists.

Like rust and evil, Big Penguin never sleeps.

Posted by: Duncanthrax at November 23, 2025 04:47 PM (0sNs1)

81 Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 04:44 PM (W7XSX)

I'm still in love with almond M&Ms.

Posted by: qdpsteve at November 23, 2025 04:47 PM (xqw19)

82 Whole Turkey as a main dish is horrid.
Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)
====

People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.

Posted by: San Franpsycho at November 23, 2025 04:50 PM (9ipOP)

83 I can think of many uses for an artificial tongue, but none of them involve avoiding spicy foods.

Good thing, because I do keep a bottle of Tabasco Sauce in my purse.

Posted by: Hillary! at November 23, 2025 04:50 PM (WrvQa)

84 Brussels sprouts are the devil's hemorrhoids.

Posted by: Occasional Commenter at November 23, 2025 04:50 PM (MV++E)

85 Lima beans are proof hell exists and satan hates us.

Posted by: nurse ratched at November 23, 2025 04:50 PM (mT+6a)

86 People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho at November 23, 2025 04:50 PM

People raving about your turkey >>>>>>> People jiving about your turkey.

Posted by: Duncanthrax at November 23, 2025 04:51 PM (0sNs1)

87 82 Whole Turkey as a main dish is horrid.
Posted by: nurse ratched at November 23, 2025 04:18 PM (7tyGW)
====

People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho at November 23, 2025 04:50 PM (9ipOP)

Yup, mine too....whereas my mom's was awful b/c she stuffed it (although that, and the bacon slices wrapped on the turkey dripping into that stuffing made the stuffing great)...

Posted by: Nova Local at November 23, 2025 04:51 PM (tOcjL)

88 Spouse is German; here 40 years. She still complains about US bread. Her go-to is the dark brown 100% rye, which is ok right at the baker's, but is roof shingle hard after two hours. Oy.

Posted by: RS at November 23, 2025 04:51 PM (SuU/K)

89 Lima Beans: Love'em especially mixed with fresh sweet corn and a wad of butter.

Brussels Sprouts: They're ok with a little work. I've seen bacon recommended here. If you're heart health is adequate, consider melted Cheddar as well. You'd be surprised how those two compliment each other.

Turnips: These are the Devil's work, and I also think Germans are doing the Devil's work at Oktoberfest. They serve bowls of shaved raw turnips that look like shaved raw potatoes, and that's just mean.

Posted by: Orson at November 23, 2025 04:53 PM (dIske)

90 People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho

Offending the psycho guy is prolly not a good idea.

Posted by: nurse ratched at November 23, 2025 04:53 PM (bud/M)

91 German food gets a bad rap, but I think that’s mostly French propaganda and fag foodie institutional bias. I’ve had only very good to excellent meals in Germany. A properly prepared bone-in schnitzel will rival if not exceed anything the frogs have.

Posted by: Elric the Blade at November 23, 2025 04:53 PM (Kw4hI)

92 Pumpernickel is great.

Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)

93 Turnips: These are the Devil's work, and I also think Germans are doing the Devil's work at Oktoberfest. They serve bowls of shaved raw turnips that look like shaved raw potatoes, and that's just mean.
Posted by: Orson at November 23, 2025 04:53 PM

What are your opinions about rutabagas?

Posted by: Duncanthrax at November 23, 2025 04:53 PM (0sNs1)

94 Consistency being the hobgoblin of small minds notwithstanding I think you and your like minded accomplice in the PNW are simply misguided SOLES trying to desperately to make A MARK on the culinary zeitgeist.
Posted by: Pete Bog at November 23, 2025 04:13 PM (CF1xw)

Hey, ISWYDT immediately. Good job.

Posted by: Idaho Spudboy at November 23, 2025 04:54 PM (TR4+2)

95 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."

Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)

96 am I the only lunatic?
----------

Must. Resist.

Posted by: bluebell at November 23, 2025 04:54 PM (79pEw)

97 I like a good rye for grilled cheese. Or toasted with cream cheese, or ham.

No good with butter and jam, though, or peanut butter. I need regular wheat bread for that.

I haven't tried making sourdough rye yet. One of these days...

Posted by: Dash my lace wigs! at November 23, 2025 04:55 PM (h7ZuX)

98 Orson:

A Korean fried chicken place near me with a lot of locations. bb.q chicken, serves a side of radishes, cubed and brined in a sugar/salt solution, along with all their wings entrees.

It's delicious. Never thought I'd actually crave radishes.

Posted by: qdpsteve at November 23, 2025 04:55 PM (xqw19)

99 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."
Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)
----------

Heretic!!!! And I thought we were friends.

Posted by: bluebell at November 23, 2025 04:55 PM (79pEw)

100
I'd agree that Germans make the best bread in the world.

Every place we went and every meal we had just had the best bread I've ever eaten.

The French and Italians need hang their heads and cry.

Posted by: naturalfake at November 23, 2025 04:55 PM (iJfKG)

101 Pumpernickel is great.
Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)

And now I have to go get some. Cheesecake Factory sells bags of theirs at Albertsons.

Posted by: qdpsteve at November 23, 2025 04:56 PM (xqw19)

102 Offending the psycho guy is prolly not a good idea.
Posted by: nurse ratched at November 23, 2025 04:53 PM

====

*Jack Nicholson grin*

Posted by: San Franpsycho at November 23, 2025 04:56 PM (9ipOP)

103 Duncanthrax will be smoking a brisket for the main Thanksgiving protein.

Of course, holidays are not the only appropriate time for brisket. Anytime is a good time for brisket.

Posted by: Duncanthrax at November 23, 2025 04:56 PM (0sNs1)

104 99 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."
Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)
----------

Heretic!!!! And I thought we were friends.
Posted by: bluebell at November 23, 2025 04:55 PM (79pEw)

My daughter jokingly mentioned we should get 2 turkeys - one to stuff and then throw away and then one to actually make well...

Posted by: Nova Local at November 23, 2025 04:57 PM (tOcjL)

105 It's that time of year: pomegranates are in the stores! Little bursts of sweet and tart flavor. I add them to salads, in yogurt or ricotta cheese, even take a spoonful just because. They are a pain to process but worth it. And they have all sorts of health benefits. Yaaa!

Posted by: JTB at November 23, 2025 04:57 PM (yTvNw)

106 San Franpsycho: you have the gift. :-)

Posted by: qdpsteve at November 23, 2025 04:57 PM (xqw19)

107 I stuff the turkey with oranges, lemon, and onion - stuffing parts get thrown out after cooking.

Posted by: scampydog at November 23, 2025 04:59 PM (41CYW)

108 JTB, , agreed on the pomegranates. Persimmons are in season too.

Posted by: Ben Had at November 23, 2025 04:59 PM (sDNVV)

109 I'd agree that Germans make the best bread in the world.

Posted by: naturalfake at November 23, 2025 04:55 PM (iJfKG)

You shake your Manhattans, therefore your opinion is invalid.

Posted by: CharlieBrown'sDildo at November 23, 2025 04:59 PM (n9ltV)

110 What are your opinions about rutabagas?
Posted by: Duncanthrax at November 23, 2025 04:53 PM (0sNs1)
_____________________

Oh, those are ornamental. You're not supposed to eat them.

Of course Michelle Obama thought they should be a staple of the student lunch program. So, I don't think she likes kids.

Posted by: Orson at November 23, 2025 04:59 PM (dIske)

111 Only thing inside my cavity is, sliced orange, onion, lemon, sprigs of parsley and thyme. I use carrot and celery sticks as a base.

Stuffing is made by well I really don't know who.

Posted by: San Franpsycho at November 23, 2025 04:59 PM (9ipOP)

112 The British knee!"
Posted by: Biden's Dog sniffs a whole lotta malarkey, at November 23, 2025 04:29 PM (P3X50)
---------

The British knee is firm!

The British knee is muscular!

The British knee is on the march!

Posted by: bluebell at November 23, 2025 05:00 PM (79pEw)

113 CBD: you enjoy garlic?

Posted by: qdpsteve at November 23, 2025 05:00 PM (xqw19)

114 107 I stuff the turkey with oranges, lemon, and onion - stuffing parts get thrown out after cooking.
Posted by: scampydog at November 23, 2025 04:59 PM (41CYW)

That's filling, not stuffing.

You always fill the turkey, you never stuff it.

Wet and flavorful things add to the moisture and flavor of the turkey. Dry bread does the opposite...no matter how wet the bread going in is b/c bread can just soak and soak and soak moisture out...

Posted by: Nova Local at November 23, 2025 05:01 PM (tOcjL)

115 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

116 "Pumpernickel is great.
Posted by: Ben Had at November 23, 2025 04:53 PM (sDNVV)"

American pumpernickel is not the same as the German version, I mention above.

Spouse's hometown is on the "Wheat-Rye" culinary boundary, so I was able to find something more my speed.

Posted by: RS at November 23, 2025 05:01 PM (SuU/K)

117 Don't get me wrong I love stuffing but would never eat stuffing from inside the bird. That is asking for trouble.

Posted by: San Franpsycho at November 23, 2025 05:02 PM (9ipOP)

118 San Franpsycho, that's why you gotta dip the bird in bleach pre-cook

Posted by: qdpsteve at November 23, 2025 05:02 PM (xqw19)

119 The British knee is firm!

The British knee is muscular!

The British knee is on the march!
Posted by: bluebell at November 23, 2025 05:00 PM

Heil Spode!

Posted by: RedMindBlueState at November 23, 2025 05:03 PM (Wnv9h)

120 Stuffing made inside the bird is like real stuffing the bird pissed on

Posted by: Elric the Blade at November 23, 2025 05:03 PM (Kw4hI)

121 CBD, doesn't your Costco have California garlic? I just bought a two-pound bag from Christopher Ranch. I've always been able to buy it there.

Posted by: bluebell at November 23, 2025 05:03 PM (79pEw)

122 I'm happy to drink straight tequila any time of day.

The only reason the margarita was invented in the first place was tequila was universally nasty. It's gotten so nice now it doesn't need those other flavors.

But I don't know why anyone nowdays would add lime juice to it without also adding sugar.

Posted by: Jack Squat Bupkis at November 23, 2025 05:03 PM (jYRYu)

123 serves a side of radishes, cubed and brined in a sugar/salt solution, along with all their wings entrees.

It's delicious. Never thought I'd actually crave radishes.
Posted by: qdpsteve at November 23, 2025 04:55 PM (xqw19)

__________________________

Absolutely love radishes. Raw with a little salt is a great snack in the summer. Same with kohlrabi. I grow them and mix them in with homegrown tomatoes, red onions and a little balsamic chilled in the summer for a nice tomato salad.

Posted by: Orson at November 23, 2025 05:03 PM (dIske)

124 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM (iJfKG)

125 I hope Mike Hammer shows up to enjoy the Wodehouse comments

Posted by: bluebell at November 23, 2025 05:05 PM (79pEw)

126 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM

And that's when the fight started, officer.

Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)

127 naturalfake, I admit I just don't have the alcohol gene. I only like drinks where you can barely taste it, and that's usually the sweet stuff like Mudslides, Lemondrops, etc. Yes I know, the unmanly drinks.

Posted by: qdpsteve at November 23, 2025 05:05 PM (xqw19)

128 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.
Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)
=====
Try it again with Maker's Mark.

Posted by: San Franpsycho at November 23, 2025 05:05 PM (A0sqA)

129 I hope Mike Hammer shows up to enjoy the Wodehouse comments
Posted by: bluebell at November 23, 2025 05:05 PM

Eulalie!

Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)

130 My ex husband made the best oyster stuffing I’ve ever had.

And he smoked the turkey. It was almost edible.

But the stuffing was amazing.

Posted by: nurse ratched at November 23, 2025 05:05 PM (mT+6a)

131 Mojitos. I prefer them to margaritas. Queso flameado, a mojito and call me satiated.

Posted by: Ben Had at November 23, 2025 05:06 PM (sDNVV)

132 naturalfake, CBD must have been working at Bruce's in Santa Fe Springs about 1999 then. :-)

BTW Bruce's is no more. The building (which wasn't even old, it was 1970s vintage) was torn down to make room for a new Raising Cane's. Sigh.

Posted by: qdpsteve at November 23, 2025 05:06 PM (xqw19)

133 I happen to like brussels sprouts unless they are cooked to mush. But now that I have a reliable and affordable source of good balsamic sprouts, preferably roasted, are higher on my list of yummy stuff. I think they are good along with well-buttered mashed spuds. A scoop of the spuds, a scoop of the sprouts, and the meat du jure.

I wonder how they would do using malt vinegar. Might be worth a try.

Posted by: JTB at November 23, 2025 05:07 PM (yTvNw)

134 And that's when the fight started, officer.
Posted by: RedMindBlueState at November 23, 2025 05:05 PM (Wnv9h)
___________________

LMAO...you could always tell which of your college friends were doing flaming shots of Sambuca over the weekend. They were the ones with questionable eye brows.

Posted by: Orson at November 23, 2025 05:07 PM (dIske)

135 San Franpsycho, thanks. :-)

Posted by: qdpsteve at November 23, 2025 05:07 PM (xqw19)

136 My ex husband made the best oyster stuffing I’ve ever had.

And he smoked the turkey. It was almost edible.

But the stuffing was amazing.
Posted by: nurse ratched at November 23, 2025 05:05 PM

Can you describe the oyster stuffing?

Posted by: RedMindBlueState at November 23, 2025 05:07 PM (Wnv9h)

137 My ex couldn't boil water but his dad was an excellent cook.

Posted by: Ben Had at November 23, 2025 05:09 PM (sDNVV)

138
I hate wet stuffing. It's like the diarrhea of bread products.

Stuffing/dressing shouldn't touch the interior of the turkey,

it should be cooked in the oven until it turns golden and crisp on top. The. Best.

Posted by: naturalfake at November 23, 2025 05:09 PM (iJfKG)

139 CBD, doesn't your Costco have California garlic? I just bought a two-pound bag from Christopher Ranch.

Posted by: bluebell at November 23, 2025 05:03 PM (79pEw)

They have peeled, but I have never seen whole garlic!

Posted by: CharlieBrown'sDildo at November 23, 2025 05:09 PM (n9ltV)

140 that's why you gotta dip the bird in bleach pre-cook
Posted by: qdpsteve at November 23, 2025 05:02 PM (xqw19)
====

Of course, for the most robust flavor.

Posted by: San Franpsycho at November 23, 2025 05:09 PM (A0sqA)

141 Also I tried a Manhattan once. Tasted like it was made with gasoline or maybe turpentine.

Posted by: qdpsteve at November 23, 2025 05:01 PM (xqw19)

It was probably made by CBD.

Posted by: naturalfake at November 23, 2025 05:04 PM

Please, can we have a soupçon of respect for our host? Yes, he has that unfortunate peccadillo for 9x19mm, but that doesn't mean we, who know better, should not maintain an appropriate level of decorum.

Posted by: Duncanthrax at November 23, 2025 05:09 PM (0sNs1)

142 Garlic is proof God loves us and wants us to be happy.

Posted by: qdpsteve at November 23, 2025 05:10 PM (xqw19)

143 Garlic is proof God loves us and wants us to be happy.
Posted by: qdpsteve at November 23, 2025 05:10 PM (xqw19)
——

‘Fuck you, hater’

— Vampires

Posted by: Elric the Blade at November 23, 2025 05:10 PM (Kw4hI)

144 There are opinions on the Food Thread of such rancor as to rival the bitterness of Civil War/War of Northern Aggression and Crossbow/Longbow digressions.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 23, 2025 05:11 PM (kpS4V)

145 Can you describe the oyster stuffing?
Posted by: RedMindBlueState

Combo cornbread and sourdough. Onion, celery, leeks, oysters with liquor. And some dry white wine. I don’t know how he did it. No recipe. It was a little different each time. But it was so good.

He put the pan in the smoker for the last half hour or so after baking in the oven.

Posted by: nurse ratched at November 23, 2025 05:11 PM (mT+6a)

146 Elric:
Vampires suck!

Posted by: qdpsteve at November 23, 2025 05:11 PM (xqw19)

147 Posted by: Orson at November 23, 2025 05:03 PM (dIske)

Radishes with butter and salt!

Posted by: CharlieBrown'sDildo at November 23, 2025 05:12 PM (n9ltV)

148 Made a pizza with store dough

Posted by: Skip at November 23, 2025 05:13 PM (+qU29)

149 Posted by: nurse ratched at November 23, 2025 05:11 PM

Hmmm...I have an oyster stuffing recipe around here somewhere. I'll have to compare the ingredients.

Posted by: RedMindBlueState at November 23, 2025 05:14 PM (Wnv9h)

150 I've found brining key to smoking a turkey that is moist and flavorful. Alder is a good smoke wood for turkey (and fish). Pecan works very well, as well, and, with a bit of cherry, the king of smoke woods.

Posted by: Duncanthrax at November 23, 2025 05:14 PM (0sNs1)

151 Nobody else has noticed the Brussel Sprouts blight? Thankfully I haven't noticed with the last couple batches, but for a while there, every batch had some rotten ones. And one batch I got from Whole Foods, half the batch was rotten!

You're definitely not crazy CBD, I noticed too!

Posted by: Bob at November 23, 2025 05:15 PM (yRqvj)

152 I am not convinced that this is a natural occurrence. It is an escalating problem that seems to have artificial interference written all over it. Keep your eyes peeled for information on this growing issue.
Posted by: Orson at November 23, 2025 04:35 PM (dIske)

It's been proposed by the Davis bunch that they should use that tick-borne allergy to make people stop eating red meat to save the planet. They seemed serious about it.

Posted by: Emmie at November 23, 2025 05:16 PM (FMtrg)

153 Amos Moses. Raised on Israeli brot bread.

Posted by: The California Almond Board urging you to buy flavored almonds. at November 23, 2025 05:17 PM (W7XSX)

154 152 that's Davos, not Davis. AutoCucumber is so helpful.

Posted by: Emmie at November 23, 2025 05:17 PM (FMtrg)

155 Off the almond sock.

Buy pecans.

Posted by: no one at November 23, 2025 05:18 PM (W7XSX)

156 Flatbread with almond and orange zest or the lemon and mint variety.

Posted by: Ben Had at November 23, 2025 05:19 PM (sDNVV)

157 no one: yes we pecan! :-)

Posted by: qdpsteve at November 23, 2025 05:19 PM (xqw19)

158 Stuffing made inside the bird is like real stuffing the bird pissed on

Turd-duck-kitten.

Posted by: Commissar of plenty and festive little hats at November 23, 2025 05:19 PM (LuFh7)

159 think I consistently DON'T get enough oven spring on my sourdough. And I also can never get it to score well--the razor blade* sticks to the dough, and just drags. I end up getting the scissors out and snipping a big X in the top, and that works ok.

*Only razor blades I had around were box cutter razor blades--it was brand new, but I disinfected anyway. Would a regular razor blade be more effective?

Posted by: Dash my lace wigs! at November 23, 2025 04:10 PM (h7ZuX)

I usually create a little tension on the area of the dough to be cut with my hand and use the tip of the blade. But what ever works for you

Posted by: javems at November 23, 2025 05:19 PM (8I4hW)

160
It's been proposed by the Davis bunch that they should use that tick-borne allergy to make people stop eating red meat to save the planet. They seemed serious about it.
Posted by: Emmie at November 23, 2025 05:16 PM (FMtrg)

It seems to me that people promoting and planning to attack America's general population with Biological Weapons and Warfare should be paid a quick and violent visit by Seal Team Six.

Posted by: naturalfake at November 23, 2025 05:20 PM (iJfKG)

161 Artificial tongue? Tell me more!

Posted by: Hillary Clinton at November 23, 2025 05:20 PM (npFr7)

162 Has anyone actually ordered and tried a turducken? Looks silly and would be quite the centerpiece, but it it any good?

Posted by: nurse ratched at November 23, 2025 05:21 PM (mT+6a)

163 Buy pecans.
Posted by: no one at November 23, 2025 05:18 PM

Begun the pee-KAHN - pik-AHN War has.

(pik-AHN is correct, BTW.)

Posted by: Duncanthrax at November 23, 2025 05:22 PM (0sNs1)

164 TV show: woman carves turkey, unaware it was stuffed with a chicken: "It was pregnant!!"

Posted by: Commissar of plenty and festive little hats at November 23, 2025 05:23 PM (LuFh7)

165 Duncanthrax, I don't care what you call it but you turn them into a sublime spread.

Posted by: Ben Had at November 23, 2025 05:23 PM (sDNVV)

166 162 Has anyone actually ordered and tried a turducken? Looks silly and would be quite the centerpiece, but it it any good?
Posted by: nurse ratched at November 23, 2025 05:21 PM (mT+6a)

Since I don't think they deskin them, I can't see 2 of the 3 being good b/c you'd have flaccid skin...

Posted by: Nova Local at November 23, 2025 05:23 PM (tOcjL)

167 I've noticed several produce items that have had serious quality issues in recent years. For awhile I assumed it was due to Buttigieg's maternity leave. But things do not seem to have completely corrected themselves. It's a case of choosing produce that looks fine but turns out to be not fine at all, like avocados with a rubbery texture that never ripen or fresh-looking snap peas that taste like they've started composting.

Posted by: Emmie at November 23, 2025 05:24 PM (FMtrg)

168 People rave about my turkey. Juicy, aromatic, flavorful.

Just sayin.
Posted by: San Franpsycho at November 23, 2025 04:50 PM (9ipOP)

What's your secret?

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at November 23, 2025 05:25 PM (SRRAx)

169 Turd-duck-kitten

Cats are supposed to taste bad, from house to lions.

Posted by: Skip at November 23, 2025 05:25 PM (+qU29)

170 I hate to harsh your mellow, but in "The Jewish War" there is a story of a cow that had a sheep inside her.

Posted by: no one at November 23, 2025 05:26 PM (W7XSX)

171 Modern Dutch!?

Posted by: Accomack at November 23, 2025 05:26 PM (GbONR)

172 Wow, brussels sprouts even look evil before harvesting. It looks like some kind of alien pod infestation. 100% chance of chest bursters resulting from eating those

Posted by: banana Dream at November 23, 2025 05:26 PM (3uBP9)

173 Brussels sprouts are evil and wrong. Zero redeeming qualities.

Take the bacon, leave Satans dingleberries.

Posted by: JackStraw at November 23, 2025 05:26 PM (viF8m)

174 Now, did the sheep have a chicken? I don't recall.

Posted by: no one at November 23, 2025 05:26 PM (W7XSX)

175 Duncanthrax, I don't care what you call it but you turn them into a sublime spread.
Posted by: Ben Had at November 23, 2025 05:23 PM

*Always* happy to for you!

Posted by: Duncanthrax at November 23, 2025 05:26 PM (0sNs1)

176 I'm going to try smoking turkey breast in my weber kettle this year. Maybe some injecting too. That's the plan.

Posted by: banana Dream at November 23, 2025 05:29 PM (3uBP9)

177 The only time Weasel breaks his two minute rule is to cook a turkey.

Posted by: Ben Had at November 23, 2025 05:31 PM (sDNVV)

178 People rave about my turkey. Juicy, aromatic, flavorful.
Just sayin.
Posted by: San Franpsycho

What's your secret?
Posted by: Teresa in Fort Worth

Covered and stuffed with bacon.

Posted by: qdpsteve at November 23, 2025 05:31 PM (xqw19)

179 The only time Weasel breaks his two minute rule is to cook a turkey.
Posted by: Ben Had at November 23, 2025 05:31 PM

Don't forget WeaselBeanz.

Posted by: Duncanthrax at November 23, 2025 05:32 PM (0sNs1)

180 Brussels sprouts sautéed , in bacon grease topped off with butter and lemon. In your heart you know it’s right.

Posted by: Eromero at November 23, 2025 05:32 PM (Bg+2b)

181 Stuffing/dressing shouldn't touch the interior of the turkey,

it should be cooked in the oven until it turns golden and crisp on top. The. Best.

Posted by: naturalfake at November 23, 2025 05:09 PM (iJfKG)

If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.

Posted by: Alberta Oil Peon at November 23, 2025 05:34 PM (npFr7)

182 Duncanthrax, thank you the reminder about that.

Posted by: Ben Had at November 23, 2025 05:34 PM (sDNVV)

183 Wow, brussels sprouts even look evil before harvesting. It looks like some kind of alien pod infestation. 100% chance of chest bursters resulting from eating those
Posted by: banana Dream at November 23, 2025 05:26 PM (3uBP9)

They are simply unborn cabbages.

Posted by: Alberta Oil Peon at November 23, 2025 05:36 PM (npFr7)

184 >>If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.

Correct.

Posted by: JackStraw at November 23, 2025 05:37 PM (viF8m)

185 As AOP said, I have eaten plenty of stuffing to no ill effect.

Posted by: Ben Had at November 23, 2025 05:37 PM (sDNVV)

186 If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.
Posted by: Alberta Oil Peon at November 23, 2025 05:34 PM (npFr7)
-----------

+100

Posted by: bluebell at November 23, 2025 05:38 PM (79pEw)

187 184 >>If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.

Correct.
Posted by: JackStraw at November 23, 2025 05:37 PM (viF8m)

Thus the need for 2 turkeys - one to be tossed after housing the stuffing...and one to actually eat. Best of both worlds...

Posted by: Nova Local at November 23, 2025 05:39 PM (tOcjL)

188 I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.

Posted by: bluebell at November 23, 2025 05:39 PM (79pEw)

189 I have homegrown, ripe tomatoes! The Cherokee Purples didn't ripen on the plant. It sort of sulked for a month after I transplanted it. But it produced well and they all ripened after picked. Tasty too. I may have to grow them again next year.

Posted by: Notsothoreau at November 23, 2025 05:40 PM (+mUZM)

190 Buttermilk pies have been baked, sweet potato casserole fixings have been assembled, and the stuffing and the green bean casserole ingredients are ready to go.

The Ocean Spray can of cranberry sauce has been put in the fridge to chill.

And the Buttermilk Sky pies have been ordered, set to be delivered to the house on Wednesday (they don't nice things for Rebecca's old school, so we always toss business their way).

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at November 23, 2025 05:40 PM (SRRAx)

191 I've made oyster dressing a few times and while I like the taste, cornbread just gets too crumbly. You need a good stale, hard white bread. Making dressing that tastes like my mom's has been a lifelong struggle for me.

I got the recipe, all simple ingredients, but I think the difference is in the technique which I have not mastered. It has to be very moist initially but dry out and get crispy and dense at the end. It might as well be cold fusion because I never get all the variables perfect. But I keep on trying.

Posted by: banana Dream at November 23, 2025 05:40 PM (3uBP9)

192 188 I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.
Posted by: bluebell at November 23, 2025 05:39 PM (79pEw)

Same old faves for me, as far as I know. I just put a book on reserve at the library called Weird Cookies: Strange and Unusual Cookies for the Adventurous Baker, by Robert Griffith.

I'm not especially adventurous, but what the heck? Might be something in there that I'll try.

Posted by: Dash my lace wigs! at November 23, 2025 05:42 PM (h7ZuX)

193 Can you get turkey innards, giblets, etc.. separately? If I just get breast it won't come with that. I wonder if you can buy it stand alone?

Posted by: banana Dream at November 23, 2025 05:42 PM (3uBP9)

194 Yay me. Ribeye steak with homemade Chimichurri Sauce.

On the menu for tonight.

Posted by: rickb223 at November 23, 2025 05:42 PM (QtIaX)

195 Christmas is biscotti.

Posted by: Ben Had at November 23, 2025 05:42 PM (sDNVV)

196 183 Wow, brussels sprouts even look evil before harvesting. It looks like some kind of alien pod infestation. 100% chance of chest bursters resulting from eating those
Posted by: banana Dream at November 23, 2025 05:26 PM (3uBP9)

They are simply unborn cabbages.
Posted by: Alberta Oil Peon at November 23, 2025 05:36 PM (npFr7)

YOU ABORT THE CABBAGES?!?!?

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at November 23, 2025 05:43 PM (SRRAx)

197 I'm not especially adventurous, but what the heck? Might be something in there that I'll try.
Posted by: Dash my lace wigs! at November 23, 2025 05:42 PM (h7ZuX)
-----------

Let us know how it goes! You'll have the advantage over us when they make us eat zee bugs, as Helena always says.

Posted by: bluebell at November 23, 2025 05:43 PM (79pEw)

198 rickb, mmmm

Posted by: qdpsteve at November 23, 2025 05:43 PM (xqw19)

199 We had the Thanksgiving raffle and meal at Church today. We deboned 28 turkeys for it. I was not involved with cooking anything. Was pretty tasty stuff and there was a lot of pie.

Posted by: Notsothoreau at November 23, 2025 05:43 PM (+mUZM)

200 I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.
Posted by: bluebell at November 23, 2025 05:39 PM

Helped the RMBS Mom bake many dozen yesterday.

Posted by: RedMindBlueState at November 23, 2025 05:43 PM (Wnv9h)

201 Can you get turkey innards, giblets, etc.. separately? If I just get breast it won't come with that. I wonder if you can buy it stand alone?
Posted by: banana Dream at November 23, 2025 05:42 PM (3uBP9)
-----------

I'll mail you mine.

Posted by: bluebell at November 23, 2025 05:44 PM (79pEw)

202 176 I'm going to try smoking turkey breast in my weber kettle this year. Maybe some injecting too. That's the plan.
Posted by: banana Dream at November 23, 2025 05:29 PM (3uBP9)

We've had very good luck with that. I brine the turkey ahead of time (don't know whether saltwater soak or dry brine is best) cook with the coals on one side and the turkey on the other, and use a meat thermometer to make sure we don't overcook it. We turn it and add a few coals periodically. No, we do NOT leave it on the grill until it hits 165 degrees -- that is overdone and could turn out dry. We do not inject anything into the turkey. The outer layer of meat will have a pink tint from being smoked. This does not mean it's underdone.

Posted by: Emmie at November 23, 2025 05:44 PM (FMtrg)

203 191 I've made oyster dressing a few times and while I like the taste, cornbread just gets too crumbly. You need a good stale, hard white bread. Making dressing that tastes like my mom's has been a lifelong struggle for me.

I got the recipe, all simple ingredients, but I think the difference is in the technique which I have not mastered. It has to be very moist initially but dry out and get crispy and dense at the end. It might as well be cold fusion because I never get all the variables perfect. But I keep on trying.
Posted by: banana Dream at November 23, 2025 05:40 PM (3uBP9)
Mrs. E makes great oyster dressing, for a Colorado gal.

Posted by: Eromero at November 23, 2025 05:44 PM (Bg+2b)

204 rickb, mmmm
Posted by: qdpsteve

Chimichurri sauce. So easy, Even I could make it.

Posted by: rickb223 at November 23, 2025 05:44 PM (QtIaX)

205 Helped the RMBS Mom bake many dozen yesterday.
Posted by: RedMindBlueState at November 23, 2025 05:43 PM (Wnv9h)
---------

Ooh, any Greek specialties we need to know about?

Posted by: bluebell at November 23, 2025 05:44 PM (79pEw)

206 Stuffing your turkey is just a way to say "I hate you" and also "hope you get botulism."
Posted by: San Franpsycho at November 23, 2025 04:54 PM (9ipOP)

Oyster and sausage cornbread dressing that has been inside a turkey is wonderful.

Posted by: Aetius451AD work phone at November 23, 2025 05:45 PM (zZu0s)

207 Teresa, LOL. I was thinking the same thing!

Posted by: qdpsteve at November 23, 2025 05:46 PM (xqw19)

208 Ooh, any Greek specialties we need to know about?
Posted by: bluebell at November 23, 2025 05:44 PM

Just a basic twisted butter cookie kind of thing. Very classic. I think she plans to make some baklava soon.

Posted by: RedMindBlueState at November 23, 2025 05:47 PM (Wnv9h)

209 rickb, you just inspired me to go to Amazon for some spicy chimichurri sauce.

Found a rub that makes sauce if you just add vinegar and oil. Will probably try that.

Posted by: qdpsteve at November 23, 2025 05:47 PM (xqw19)

210 RMBS, I volunteer to be a taste tester for the baklava.

Posted by: Ben Had at November 23, 2025 05:48 PM (sDNVV)

211 Found a rub that makes sauce if you just add vinegar and oil. Will probably try that.
Posted by: qdpsteve

It gives a whole new flavor profile. I was getting tired of salt, butter & Kinder's.

Posted by: rickb223 at November 23, 2025 05:49 PM (QtIaX)

212 I am pretty sure the practice of stuffing roast fowl with bread chunks and spices was to extend the flavor of the bird, so that more people could enjoy it. If you have a lot of plates to fill, you can give each plate a smaller slice of fowl, and a big dollop of stuffing.

Posted by: Alberta Oil Peon at November 23, 2025 05:49 PM (npFr7)

213 I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.
Posted by: bluebell
---
I have 2 new cookie recipes bookmarked to try. One is a coffee chocolate cookie and the other, ginger & molasses. Last year I tried making chocolate peppermint cookies, but I'm not sure whether they turned out good. That is the only cookie flavor I don't taste test as I don't like the combination of chocolate + peppermint.

Posted by: screaming in digital at November 23, 2025 05:49 PM (UONii)

214 rickb, understood 100%.

I'm always in search of the perfect spicy condiment for my steak.

Posted by: qdpsteve at November 23, 2025 05:49 PM (xqw19)

215 Just in from watching the football game at a friend's, always a good halftime treat. Today's was chili, very good.
Now to figure out supper. I got a very small sirloin and a bag salad if I feel like cooking, barely, but I'm leaning toward pizza take out. My pickup, no tolerance for delivery.
Decisions, decisions.

Posted by: From about That Time at November 23, 2025 05:50 PM (sl73Y)

216 >> I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.

Old family tradition was Springerle and Lebkucken cookies at Christmas. My sister inherited the Springerle molds but has been lax in production.

I need to nag her.

Posted by: JackStraw at November 23, 2025 05:51 PM (viF8m)

217 JackStraw, do you like dates?

Posted by: Ben Had at November 23, 2025 05:52 PM (sDNVV)

218 A Korean fried chicken place near me with a lot of locations. bb.q chicken, serves a side of radishes, cubed and brined in a sugar/salt solution, along with all their wings entrees.

It's delicious. Never thought I'd actually crave radishes.
Posted by: qdpsteve at November 23, 2025 04:55 PM (xqw19)

Steeeevvvee!

Were they daikon radishes or American?

Posted by: Additional Blond Agent, STEM Guy at November 23, 2025 05:52 PM (/HDaX)

219 Ooh, any Greek specialties we need to know about?
Posted by: bluebell at November 23, 2025 05:44 PM (79pEw)

One of our Christmas cookies is a recipe Mom has been making since we were wee 'uns. It's called a Greek Tea Cookie. Recipe is handwritten, so I don't know its origin.

It's a cut-out cookie, not super sweet, with orange zest in it. I put a little orange juice in the frosting, which is little more than a glaze. So good.

Posted by: Dash my lace wigs! at November 23, 2025 05:53 PM (h7ZuX)

220 , do you like dates?

$20, same as in town?

Posted by: Commissar of plenty and festive little hats at November 23, 2025 05:54 PM (Hr7F/)

221 Time to pack up my stuff and head back to Mom's house for the week. Have a good evening, errybody!

Posted by: Dash my lace wigs! at November 23, 2025 05:54 PM (h7ZuX)

222 One of our Christmas cookies is a recipe Mom has been making since we were wee 'uns. It's called a Greek Tea Cookie. Recipe is handwritten, so I don't know its origin.

It's a cut-out cookie, not super sweet, with orange zest in it. I put a little orange juice in the frosting, which is little more than a glaze. So good.
Posted by: Dash my lace wigs! at November 23, 2025 05:53 PM

Oooh! Recipe plz?

Posted by: RedMindBlueState at November 23, 2025 05:54 PM (Wnv9h)

223 I never liked Brussel sprouts as a kid-probably because my mom boiled them plain with salt. Same with rutabagas-couldn't stand them. Oddly, I loved cabbage, probably because it was boiled with ham or some other yummy smoked meat. Now I love the sprouts (with bacon) but Mrs. Leggy's husband does not so I never get them.

Posted by: Mrs. Leggy at November 23, 2025 05:55 PM (dyL4B)

224 Trying to figure out how my mom made some thanksgivings food led me to a shocking discovery.

The stuffing, turkey, egg noodles, taters (both kinds), and gravy all were done at the same time. But the stuffing, egg noodles, and gravy were made with turkey drippings and turkey innards. How could she have started things in the past that required the future product of other things and it all gets done at the same time??!!!!

Time travel.

She obviously invented a time machine and was a time adventurer. Pretty great use case for it too.

Posted by: banana Dream at November 23, 2025 05:55 PM (3uBP9)

225 It's a cut-out cookie, not super sweet, with orange zest in it. I put a little orange juice in the frosting, which is little more than a glaze. So good.
Posted by: Dash my lace wigs! at November 23, 2025 05:53 PM (h7ZuX)
-------
That sounds delicious! Would you mind sharing the recipe some time in the next few weeks?

Posted by: bluebell at November 23, 2025 05:55 PM (79pEw)

226 Additional blond agent, not sure. Sorry.

Here's the site. You can find the pickled radish under Sides. Don't see anything about what kind of radishes they are.

https://bbqchicken.com/menu/

Posted by: qdpsteve at November 23, 2025 05:57 PM (xqw19)

227 Damn, that's a loaf.

Posted by: From about That Time at November 23, 2025 05:57 PM (sl73Y)

228 >>> I am pretty sure the practice of stuffing roast fowl with bread chunks and spices was to extend the flavor of the bird, so that more people could enjoy it. If you have a lot of plates to fill, you can give each plate a smaller slice of fowl, and a big dollop of stuffing.
Posted by: Alberta Oil Peon at November 23, 2025 05:49 PM (npFr7)

It also keeps the bird juicier while you're roasting it. But you can get the same effect by shoving a few oranges and vegetables up their wazoo.

Posted by: banana Dream at November 23, 2025 05:58 PM (3uBP9)

229 Screaming, those sound good. Does the coffee chocolate cookie have instant coffee in the dough? Nestle used to make espresso chips and I made chocolate cookies with them. They were good but tasted so strongly of coffee I had to warn people so they wouldn't think they were burnt, lol.

Posted by: bluebell at November 23, 2025 05:58 PM (79pEw)

230 Love Brussel Sprouts! We make ours with lotsa parmesan cheese, garlic and a hint of cayenne.

Posted by: night lifted at November 23, 2025 05:59 PM (/YboP)

231 Pizza was good as alw.and same pizza stone used for last 33 years or more.
Sad no fresh basil and oregano

Posted by: Skip at November 23, 2025 06:00 PM (+qU29)

232 Nothing left tonight...was hoping to have some leftover stew for lunch tomorrow, but alas. I didn't even get 2nds...not that I needed them.

It's always a labor of love b/c the spouse likes his stew prechopped, and about 50 percent bigger than canned stew chunks (aka, LOTS of chopping - no "big veg"). I filled a large crockpot to the top and emptied it much faster.

Posted by: Nova Local at November 23, 2025 06:01 PM (tOcjL)

233 https://bbqchicken.com/menu/
Posted by: qdpsteve at November 23, 2025 05:57 PM (xqw19)

Radishes are great, Daikon, black or red.

Posted by: night lifted at November 23, 2025 06:01 PM (/YboP)

234 What's your secret?
Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at November 23, 2025 05:25 PM (SRRAx)
=====

Love, of course!

Posted by: San Franpsycho at November 23, 2025 06:01 PM (9ipOP)

235 If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.
Posted by: Alberta Oil Peon

^^^ THIS ^^^

Posted by: From about That Time at November 23, 2025 06:01 PM (sl73Y)

236 Oh, and I should have specified that you shove the oranges up the turkey's wazoo, not the turkey eaters' wazoo.

Posted by: banana Dream at November 23, 2025 06:02 PM (3uBP9)

237 If they are old enough and they don't know you too well. Grab the lollipop, put in your mouth and say, "I'm like Kojak, trying to quit smoking."
They feel could about helping you quit, you probably smoked at least once and everyone is a better person for remembering Telly Savalas.
Who loves ya, baby?!

Posted by: LGBTQ+POC, ANTI RACIST HERO at November 23, 2025 06:02 PM (6mk7C)

238 I hope everyone is thinking about their Christmas cookie list. I have a few new ones to try this year.
Posted by: bluebell at November 23, 2025 05:39 PM

Including those 'special' ones with a miniature file or hacksaw blade inside them?

Posted by: Duncanthrax at November 23, 2025 06:03 PM (0sNs1)

239 It also keeps the bird juicier while you're roasting it. But you can get the same effect by shoving a few oranges and vegetables up their wazoo.
Posted by: banana Dream at November 23, 2025 05:58 PM (3uBP9)

Up the wazoo, or down the hatch? Kinda like a pass-through, it is.

Posted by: Alberta Oil Peon at November 23, 2025 06:03 PM (npFr7)

240 Why are people so obsessed with the nether regions of a turkey? Sounds like a complex to me. :-)

Posted by: qdpsteve at November 23, 2025 06:04 PM (xqw19)

241 If it's not cooked in the interior of the turkey, soaking up all those yummy turkey juices, it's not stuffing, it's dressing.
Posted by: Alberta Oil Peon

^^^ THIS ^^^
Posted by: From about That Time

I must have a caveman palate. I know what AOP says it true, but I could never taste the difference when mom made dressing and stuffing.

Posted by: rickb223 at November 23, 2025 06:04 PM (QtIaX)

242 Any fans of beef tallow? Especially good preparation methods or recipes once rendered? Just acquired our latest front 1/4 cow, and they saved me the suet(?) Whatever it is, I have 3 large bags of frozen beef fat. Had decent luck rendering down fat scraps from several roasts, but this looks like I'll be doing 5+ lbs at a time.

Love the source (Shriver Meats, in Central MD) - front quarter gets us 60lbs of ground beef, probably 10 2.5-3lb asst'd roast cuts, 8-10 ribeyes - all probably at a 10% savings for buying the beef at the grocery store, and consistently at the upper end of store quality, if not better. Never mind cutting to our specifications.

Posted by: MD_Mike at November 23, 2025 06:05 PM (A5TIN)

243 You ain't lived 'til you tried MY stuffing!

Posted by: Eric Swallowell, Proud Traitor at November 23, 2025 06:05 PM (xqw19)

244 Dum-dum suckers are the all time favorite treat for students. Students like finding their favorite flavors and always seem grateful if you have them for every class.

Posted by: Mrs. Leggy at November 23, 2025 06:06 PM (dyL4B)

245 Off sex pest sock

Posted by: qdpsteve at November 23, 2025 06:06 PM (xqw19)

246 Dressing came about because there was never enough stuffing to feed everyone.

Posted by: Ben Had at November 23, 2025 06:07 PM (sDNVV)

247 Dressing came about because there was never enough stuffing to feed everyone.
Posted by: Ben Had at November 23, 2025 06:07 PM (sDNVV)

True, that.

Posted by: Alberta Oil Peon at November 23, 2025 06:09 PM (npFr7)

248 Screaming, those sound good. Does the coffee chocolate cookie have instant coffee in the dough? Nestle used to make espresso chips and I made chocolate cookies with them. They were good but tasted so strongly of coffee I had to warn people so they wouldn't think they were burnt, lol.
Posted by: bluebell
---
It has espresso powder. I've only baked with espresso powder once before. I only sampled one of those cookies but I didn't find the coffee flavor too strong (not sure "too strong" is even possible when it comes to coffee).

I also have a Brooklyn Blackout cake recipe bookmarked, and it calls for brewed, hot coffee in the batter. I haven't been brave enough to try that recipe yet, it might be beyond my baking skill.

Posted by: screaming in digital at November 23, 2025 06:11 PM (UONii)

249 AOP, Thank you again for the truffles. Oh my were they ever good.

Posted by: Ben Had at November 23, 2025 06:11 PM (sDNVV)

250 Any fans of beef tallow? Especially good preparation methods or recipes once rendered? Just acquired our latest front 1/4 cow, and they saved me the suet(?) Whatever it is, I have 3 large bags of frozen beef fat. Had decent luck rendering down fat scraps from several roasts, but this looks like I'll be doing 5+ lbs at a time.

Love the source (Shriver Meats, in Central MD) - front quarter gets us 60lbs of ground beef, probably 10 2.5-3lb asst'd roast cuts, 8-10 ribeyes - all probably at a 10% savings for buying the beef at the grocery store, and consistently at the upper end of store quality, if not better. Never mind cutting to our specifications.
Posted by: MD_Mike

I get 10 lb blocks from a butcher by work. I generally use it for cooking steaks & beef in.

Posted by: rickb223 at November 23, 2025 06:11 PM (QtIaX)

251 Beef tallow or duck fat. The only acceptable choice for cooking potatoes.

Posted by: Ben Had at November 23, 2025 06:13 PM (sDNVV)

252 AOP, Thank you again for the truffles. Oh my were they ever good.
Posted by: Ben Had at November 23, 2025 06:11 PM (sDNVV)

You are very welcome! That chocolate shop in Hico is the shiznit.

Posted by: Alberta Oil Peon at November 23, 2025 06:14 PM (npFr7)

253 Beef tallow or duck fat. The only acceptable choice for cooking potatoes.
Posted by: Ben Had at November 23, 2025 06:13 PM (sDNVV)

I fondly remember french fries cooked in lard. Yummy!

Posted by: Alberta Oil Peon at November 23, 2025 06:14 PM (npFr7)

254 >>I get 10 lb blocks from a butcher by work. I generally use it for cooking steaks & beef in.

I decided to do a roast this Thanksgiving on the grill rotisserie, coat with tallow and herbs.

Posted by: JackStraw at November 23, 2025 06:15 PM (viF8m)

255 I'm going to go outside and attempt to splice the antenna wire on a car.

Posted by: Alberta Oil Peon at November 23, 2025 06:16 PM (npFr7)

256 JackStraw , do you stuff garlic cloves in it also?

Posted by: Ben Had at November 23, 2025 06:17 PM (sDNVV)

257 It was a crap year for Brussels sprouts here, too.
7 plants, they grew big, but almost zero yield of sprouts.

Posted by: sock_rat_eez at November 23, 2025 06:17 PM (Cjt/F)

258 >>JackStraw , do you stuff garlic cloves in it also?

Yes ma'am

Posted by: JackStraw at November 23, 2025 06:18 PM (viF8m)

259
RMBS, is the cookie your mother makes koulourakia? My grandfather made that for Christmas, doing battle with my father's rugelach, gingerbread and german chocolate cake. Christmas rocked at my house growing up!

Posted by: moki at November 23, 2025 06:18 PM (wLjpr)

260 Mrs. JTB's family stuffing was always cooked in the bird but there was more than would fit so her mom cooked a separate batch in a baking dish. Mrs. JTB doesn't care for turkey that much but loves the dressing cooked separately (so it gets a crust on top) so she just makes it whenever she gets a taste. No need to wait for the holidays. It's liberating.

Posted by: JTB at November 23, 2025 06:20 PM (yTvNw)

261 moki, one of my most treasured Christmas gifts is a homemade gingerbread. I start getting olfactory memories mid November.

Posted by: Ben Had at November 23, 2025 06:21 PM (sDNVV)

262 I've dry brined a number of times but some internet dude says that store bought turkeys are already heavily saline saturated. What I'm going to try is smearing the breast with mayonnaise and using that as a binder for the rub. What I've read is that helps to keep the breast moist during long smoking. The recipe I've found sounds pretty foolproof but we'll see.

Posted by: banana Dream at November 23, 2025 06:24 PM (3uBP9)

263 I'm going to go outside and attempt to splice the antenna wire on a car.
Posted by: Alberta Oil Peon at November 23, 2025 06:16 PM

It's Sunday, and this is the Food Thread. You should be splicing the mainbrace.

Posted by: Duncanthrax at November 23, 2025 06:25 PM (0sNs1)

264 RMBS, is the cookie your mother makes koulourakia? My grandfather made that for Christmas, doing battle with my father's rugelach, gingerbread and german chocolate cake. Christmas rocked at my house growing up!
Posted by: moki at November 23, 2025 06:18 PM

Those are they, Moki.

Posted by: RedMindBlueState at November 23, 2025 06:25 PM (Wnv9h)

265 Posted by: MD_Mike at November 23, 2025 06:05 PM (A5TIN)

Beef tallow is marvelous! I make it myself.

It is a non-negotiable ingredient of yorkshire pudding.

Posted by: CharlieBrown'sDildo at November 23, 2025 06:25 PM (n9ltV)

266 Beef tallow or duck fat. The only acceptable choice for cooking potatoes.
Posted by: Ben Had at November 23, 2025 06:13 PM

Duck fat makes amazing popcorn, too.

Posted by: RedMindBlueState at November 23, 2025 06:26 PM (Wnv9h)

267 250 ... "Any fans of beef tallow?"

Oh my, yes! The cattle farm where we get our beef offers tubs of the tallow. I'm finding more and more uses for it. We make slabs of roast potato with it, I like to combine tallow with butter (grass fed) when frying eggs, and a dab of tallow with olive oil goes in the skillet when cooking burgers or hot dogs. It doesn't take much to add a lot of flavor.

Posted by: JTB at November 23, 2025 06:27 PM (yTvNw)

268 As the Thanksgiving holiday will fall before the next food thread , I would like to expound on what JackStraw said about this community. I am grateful for the friendships that have come from meeting so many of you through our shared experiences here. I thank you and treasure you .

Posted by: Ben Had at November 23, 2025 06:28 PM (sDNVV)

269 A good stuffing makes any holiday special!

Posted by: Secretary Pete at November 23, 2025 06:29 PM (R86kT)

270 this is the turkey recipe I'm going to try, except I won't be brining:

youtu.be/cDC-lZPDQpw

Posted by: banana Dream at November 23, 2025 06:29 PM (3uBP9)

271 Afternoon, Food Folken,

Yesterday I tried my hand at a grilled cheese waffle sandwich. First I toasted the waffles until they were no longer frozen. With butter on one face of one waffle, I popped it into the pan on the stove at a little above medium heat. Added the cheese, slices of cheddar and some pre-shredded cheddar too. Then butter went on the other face, and I set it atop the previous one.

Five minutes' heating on each side, and the waffle came out nicely crisped and with the cheese melted inside. Excellent!

I'll try some pepper jack with it in the future, and maybe add some other seasoning to the cheese.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at November 23, 2025 06:30 PM (wzUl9)

272 Now that I think about it, I haven't had snap peas since I was a kid, and used to grow them. I don't think I've ever bought them at a store.

Posted by: Yudhishthira's Dice at November 23, 2025 06:33 PM (BI5O2)

273 Wolfus, reminds me of a Monte Cristo sandwich. :-)

(And, how drunk do you suppose the inventor of the Monte Cristo was at the time?)
:-)

Posted by: qdpsteve at November 23, 2025 06:34 PM (xqw19)

274 *** so eliminating confounding variables to arrive at a statistically valid result is not "pretty easy" at all!
---

They are doing complex studies on the rise in allergies.
Breastfeeding is important. Have not seen one article on a correlation between breastfeeding and allergies.
Start with the basics, guys.

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 23, 2025 06:36 PM (U5+2P)

275 Can't tell if anyone's mentioned spatch-cocking the bird.

Make stuffing/dressing an mound on a large rimmed baking sheet. Spatch-cock the bird and open over stuffing mound. Roast as normal.

Bird juices an no fear of nasties.

Posted by: RS at November 23, 2025 06:38 PM (SuU/K)

276 268 ... "As the Thanksgiving holiday will fall before the next food thread , I would like to expound on what JackStraw said about this community. I am grateful for the friendships that have come from meeting so many of you through our shared experiences here. I thank you and treasure you."

Ben Had,
So true. The many things I've learned from the Horde and the encouragement to try new things and support during difficulties is beyond any price. A community in the truest sense.

Posted by: JTB at November 23, 2025 06:39 PM (yTvNw)

277
AoS is the best place on the internet. Ace and the cobloggers are stellar.

We are blessed.

Posted by: fourseasons at November 23, 2025 06:41 PM (3ek7K)

278 Birds beating up the Boys

Posted by: Skip at November 23, 2025 06:43 PM (+qU29)

279 What happened to Muldoon came up in conversation recently.
Glad to see that he's OK.

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 23, 2025 06:43 PM (U5+2P)

280 I wanted to make Christmas cookies for myself last year, should this year. Chocolate chip at the least

Posted by: Skip at November 23, 2025 06:44 PM (+qU29)

281 Didn't see Muldoon post but at least know he is still kicking.

Posted by: Skip at November 23, 2025 06:46 PM (+qU29)

282 Including those 'special' ones with a miniature file or hacksaw blade inside them?
Posted by: Duncanthrax at November 23, 2025 06:03 PM (0sNs1)
---------

I only bake those into cakes around MoMe times in case they're needed if we can't raise the bail money.

Posted by: bluebell at November 23, 2025 06:46 PM (79pEw)

283 Here's a good snack: whenever you make chicken paprikash, you have a bunch of leftover sauce.

Save it for the next day, and then boil pearl couscous in chicken broth & some olive oil, and mix it with the (heated) sauce.

Posted by: Yudhishthira's Dice at November 23, 2025 06:47 PM (BI5O2)

284 277
AoS is the best place on the internet. Ace and the cobloggers are stellar.

We are blessed.
Posted by: fourseasons
---------

Spent a while perusing Brave news recommendations, earlier.
Wanted to see what I was missing by deliberate avoidance of the other.
Nothing.

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 23, 2025 06:48 PM (U5+2P)

285 Happy thanksgiving foodiness to all.

Posted by: From about That Time at November 23, 2025 06:48 PM (sl73Y)

286 AoS is the best place on the internet. Ace and the cobloggers are stellar.

We are blessed.
Posted by: fourseasons at November 23, 2025 06:41 PM (3ek7K)
---------
Agree 100%

Posted by: bluebell at November 23, 2025 06:49 PM (79pEw)

287
Braenyard,

Same for me. Smart people here and i love the hilarious comments.

Posted by: fourseasons at November 23, 2025 06:49 PM (3ek7K)

288 I should learn to make gingerbread cookies. I like them more than gingersnaps. And they are a perfect accompaniment with a cup of coffee to wash them (notice the plural 'them') down.

I've been informed that for any gingerbread cookies I make, there WILL be an equal number of chocolate chip cookies for Mrs. JTB.

Posted by: JTB at November 23, 2025 06:50 PM (yTvNw)

289 JTB, I'll send you the best gingerbread cookie recipe!

Posted by: bluebell at November 23, 2025 06:51 PM (79pEw)

290 Thank you and thankful for you CBD.

Posted by: Ben Had at November 23, 2025 06:53 PM (sDNVV)

291
I can make cookie dough. The problem is while they are baking i find something else to do and then I hear the smoke alarm going off, lol.

If you like crunchy burnt cookies I can fix you up, lol.

Posted by: fourseasons at November 23, 2025 06:56 PM (3ek7K)

292 289 ... "JTB, I'll send you the best gingerbread cookie recipe!"

bluebell,
THANK YOU!! Never made them before and your taste in these matters is beyond dispute.

Posted by: JTB at November 23, 2025 06:56 PM (yTvNw)

293 Happy Thanksgiving everyone!

Even you people who eat...yuck..."dressing!"

Posted by: CharlieBrown'sDildo at November 23, 2025 06:57 PM (n9ltV)

294 AoS is the best place on the internet. Ace and the cobloggers are stellar.

We are blessed.
Posted by: fourseasons at November 23, 2025 06:41 PM (3ek7K)
---------
Agree 100%
Posted by: bluebell at November 23, 2025 06:49 PM

^^^This. Very thankful for all of you.

Posted by: RedMindBlueState at November 23, 2025 06:57 PM (Wnv9h)

295 Because y'all talked me out of my First Turkey Breast Ever panic last year, I am facing the holiday with confidence this year.
And I am rectifying the lack of Broccoli Rice of last year to get back in my firstborn's good graces.

"I don't see any Broccoli Rice on this table."
"I made you your own personal pie."
(Silence)

Have a good one, all! You are a blessing and a constant delight!

Posted by: sal at November 23, 2025 07:02 PM (f+FmA)

296 Here's the site. You can find the pickled radish under Sides. Don't see anything about what kind of radishes they are.

https://bbqchicken.com/menu/
Posted by: qdpsteve at November 23, 2025 05:57 PM (xqw19)

Oops, got abruptly called away for dinner.

I checked the website and it looks like daikon radish. That stuff is right tasty and a staple of Koreans, Japanese, etc.

Posted by: Additional Blond Agent, STEM Guy at November 23, 2025 07:09 PM (/HDaX)

297 293 Happy Thanksgiving everyone!

Even you people who eat...yuck..."dressing!"
Posted by: CharlieBrown'sDildo
-------

Made with giblets.

Happy Thanksgiving.

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 23, 2025 07:10 PM (U5+2P)

298 "I don't see any Broccoli Rice on this table."
"I made you your own personal pie."
(Silence)

Have a good one, all! You are a blessing and a constant delight!
Posted by: sal .
--------

Just finished chicken and rice with broccoli fillets.
mmm

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 23, 2025 07:13 PM (U5+2P)

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