Food Thread: Saturated Fat..The Antichrist, Or Just Tasty?

Yeah, I am not a trained food photographer, and I usually think about taking a photo only after I have begun eating, so the photo looks even worse than had I actually planned it. Nobody wants to look at food that I have pawed!

But that dish of Shrimp and Cannellini Beans looked damned good, so I took a flyer, and I was correct! It's in my semi-regular rotation, but I have been furiously reevaluating my entire world of shrimp cookery, so this was a radical departure from the norm.

As I have mentioned in the past...no more high heat for shrimp. Gentle heat for just the bare minimum works far better. These were cooked in butter on low heat for a few minutes, just until they got a bit of color. And when I boil shrimp I have discovered that putting them in simmering (salted) water, then simply turning off the heat and letting them poach for about 90 seconds is enough to cook them but leave them tender. No more rubber bands!

Give it a try; I'll bet you will be converted.

Oh, those beans? lightly brown some garlic in olive oil, them add the beans, some white wine, and whatever herbs you like. I am partial to thyme and oregano. And of course salt and pepper, but you knew that! Then cook them gently for a very long time, until the beans are almost broken down and have only a bit of structure. They become creamy and delicious!

What? A repeat? Well...yes, but it is a delicious dish, and I am constantly fiddling with it, so I figured I could plague you with my cooking compulsion.

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New dietary guidelines coming in December likely to spark a saturated fat debate

If available by Christmas, many a holiday dinner table will likely feature a debate about saturated fat. That’s because it’s all but sure that the new dietary guidelines will break from the past when less saturated fat intake was recommended in favor of what RFK Jr. calls a “common sense” approach, stressing the need to consume “saturated fats, dairy, good meat, and fresh meat and vegetables.”
The reason this might be the subject of Christmas dinner debates is that, for the past 45 years, the dietary guidelines issued every five years have recommended that Americans eat less saturated fat because it is known to contribute to heart attacks, strokes and cardiovascular disease.

Or maybe it isn't known, and there has been a comprehensive effort to bullsh*t the American people for reasons that I can only guess at, but might be nothing other than graft and grift and the revolving door of government regulation --> private industry.

And stupidity and crap science. Never underestimate their effect on our health policy!

Here are Dildo's health guidelines with respect to diet. Eat a wide variety of foods that you cook yourself, trying not to use processed foods whenever possible. Maybe decrease carbohydrates, because there is some solid research that suggests they aren't great for us in large quantities. And exercise regularly, but more important, just be active.

But mostly enjoy yourself! Eat and drink what tastes good. Like Bourbon.

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[Hat Tip: Weasel]

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I was excited to find this bottle last week, especially since I found it in an unexpected place...Wegmans! Who knew they had much of a selection!

I have read about this bourbon, but while it isn't a unicorn, I had never seen it anywhere, even in bourbon bars in this neck of the woods. And it wasn't even obscenely priced, which made it all the more pleasing.

Right up until I tasted it, and discovered that it is mostly hype. Is it good? Yes, it is a quality bourbon That I think is well worth $30-$35/bottle. But it was more than that -- almost double -- and for that price I want more complexity, an interesting aroma, and a lingering finish.

Coincidentally, Doof also found a bottle of it, but I will let him describe his experience:

Solid bourbon but nothing uniquely noteworthy. Good flavor, nice finish, but similar to many others. A bit overpriced in my opinion.

Yup!
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Jalapeño au Gratin is the excellent potato dish that was served on Friday night at the world famous Texas Moron Meet-up. Pete Bog and his lovely wife suggested it, prepped it, cooked it and, hopefully, ate some! I saw CowHorse Queen juggling some of the pans, so she was in the mix.

It was so good that I made it for Thanksgiving instead of mashed potatoes. I got a ration of sh*t from one of the brats for breaking tradition, but she also ate a ton of them, so...

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Great name for a dish! crunchy brown butter baked carrots is just...you know...carrots, but it does sound like fun.

On the other hand, I am becoming increasingly short-tempered with recipe writers who won't write confidently, and whimp out with bullshit, wishy-washy, weeny, weak-kneed crap like this:

3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided

It's your recipe! Write with authority! Or just chat about the food in long form. That's fine.
******

[Hat Tip: TRex]

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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
Hello CBD.

I look forward to the food thread every Sunday.

Thank you for all you do here.

Ace needs to give you a raise!

Posted by: fourseasons at November 30, 2025 04:04 PM (3ek7K)

2 Leftover chicken and rice tonight. Nothing special.

Posted by: Tuna at November 30, 2025 04:05 PM (lJ0H4)

3 No way I can be 1st?

Posted by: Idlan at November 30, 2025 04:05 PM (Mxqey)

4
Solly Idlan.

Posted by: fourseasons at November 30, 2025 04:05 PM (3ek7K)

5 Nope, 3rd is good.

Posted by: Idlan at November 30, 2025 04:06 PM (Mxqey)

6
Spam.
Don't knock it till you've fried it.
In honey butter.

Posted by: Quarter Twenty at November 30, 2025 04:06 PM (PaxQR)

7 The shrimp looks great

Posted by: Idlan at November 30, 2025 04:07 PM (Mxqey)

8 The Jalapeño au Gratin recipe calls for covering the pan with plastic wrap and aluminum foil, then baking. Won't the plastic wrap melt?

Posted by: Idaho Spudboy at November 30, 2025 04:07 PM (YYotJ)

9 Never first.

Posted by: NemoMeImpuneLacessit at November 30, 2025 04:07 PM (ZVgZ4)

10 That shrimp looks about perfect to me, though I haven't eaten shrimp in a really long time. Not sure why that is.

Posted by: Dash my lace wigs! at November 30, 2025 04:08 PM (h7ZuX)

11 Posted by: Clyde Shelton at November 30, 2025 02:53 PM (P5BPp)

We had leftover turkey, gravy and stuffing for lunch. The guys went out to get some Italian sausage for some pasta thing they will make.

Posted by: FenelonSpoke at November 30, 2025 04:09 PM (afKoR)

12 I reached my turkey threshold last night and froze all the leftovers.

Cheese sandwich for supper today.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 30, 2025 04:10 PM (kpS4V)

13 Thanksgiving leftovers are gone.

Only had enough turkey (and stuffing and cran sauce) for 2 meals, so did my Thanksgiving soup yesterday. The carcass, the gravy, and the sweet potatoes made a great base, and then there was the turkey left on the bones, fresh chopped celery and carrots not used, the unused wine, the remains of the green bean no glop casserole, and the last of the cherry apricot and amaretto fruit bread (with the oats and peanuts from the sweet potato casserole). If it was left, it went in. Extra salt and a ton of black pepper was added, and it was a resounding success.

And Thanksgiving is gone. Til next year. Family loved it, and our neighborhood bachelor thought my pumpkin pie "ice cream" pie was so good, it had to be bought from a bakery...ahhh, the joy of the 5 minute dish being a star.

Posted by: Nova Local at November 30, 2025 04:11 PM (tOcjL)

14 Remember when Trans fats were declared bad and disappeared from the face of the earth?

Lot of baked goods got a lot worse.

Posted by: Aetius451AD at November 30, 2025 04:11 PM (bss/y)

15
I asked the guys this morning if they were tired of Thanksgiving leftovers. I told them I would be happy to cook something else today.

They are still happy with the leftovers.

Posted by: fourseasons at November 30, 2025 04:12 PM (3ek7K)

16 For tonight, it's burgers, air fried fries, 4 green salad (yes, apparently every store has greens on sale b/c no one eats green leaves on Thanksgiving - I got romaine, green leaf, arugula, and baby spinach cheap), and raspberries and grapes.

Since it's the 1st day of the new holiday season, I made my 2nd Muddy Buddy Chex mix for dessert. First (which was 1.5 boxes of Chex worth) didn't last 24 hours, so I expect the same for this one...

Posted by: Nova Local at November 30, 2025 04:13 PM (tOcjL)

17 Bluebell, and RMBS, I saw your request for the Greek Tea Cookies I mentioned last week. I found a couple of handwritten versions at Mom's, neither of which says "Greek Tea Cookies," but only "Tea Cookies." I am certain prior handwritten recipe cards said Greek.

Are they a Greek recipe? Who knows? I asked her where the recipe came from, and she said "Betty Crocker Better Homes and Gardens cookbook." Those are not the same thing, so I doubt I'll ever find the original. But they are really good, and I'll post the recipe.

Posted by: Dash my lace wigs! at November 30, 2025 04:13 PM (h7ZuX)

18 I still have a pound of smoked turkey left. Lot’s of turkey sandwiches this week.

Posted by: NemoMeImpuneLacessit at November 30, 2025 04:13 PM (ZVgZ4)

19 Fatty meats are what the Lewis and Clark expedition craved. they ate a lot of very lean meats, deer, elk, antelope. Whenever they were able to get bear or buffalo, they feasted.

I love beef and pork fat. Wife always gives me hers when we have chops or steak.

Posted by: Pug Mahon, Bonafide at November 30, 2025 04:14 PM (0aYVJ)

20 Both of my TG's are finished, so I'm preparing for the making of the turkey stock tomorrow. I started pulling out bags of bones, giblets, carcasses of multiple monster turkeys, etc., out of cold storage. The total bag count is about a dozen, and my freezers now seem positively roomy.

I have a 28 qt stockpot, but I'm not sure that will be big enough to contain all the turkey remnants and veg after roasting.

Come to think of it, this might more realistically be a FWP.

Posted by: Archimedes at November 30, 2025 04:14 PM (Riz8t)

21 Posted by: FenelonSpoke at November 30, 2025 04:09 PM (afKoR)

I misspoke. This is the first year we did not have turkey. We had a Kosher Chicken. It was much less trouble than a turkey for three people.

Posted by: FenelonSoije at November 30, 2025 04:16 PM (afKoR)

22 Kind of a cheat Sunday for me, cooking-wise. Just a pot of premixed jambalaya with andouille sausage and shrimp. Boil, simmer for a while. Easy-peasy.

Posted by: Pug Mahon, Bonafide at November 30, 2025 04:16 PM (0aYVJ)

23 "Give it a try; I'll bet you will be converted.", he says.

...but the instructions given don't even qualify for 'vague', and might as well be 'use the force, Luke'.

Posted by: rosignol at November 30, 2025 04:17 PM (mZYrr)

24 Mmmm, shrimp. I prefer to grill them but will house them - regardless of how cooked. Not tried poaching them. Winter here, good time to give that a go. Scampywife and Little no 1 have been snacking on raspberry, jalapeño jam - on pita chips with cream cheese. Not too shabby. Thanks for the food thread, CBD.

Posted by: scampydog at November 30, 2025 04:17 PM (41CYW)

25 Ham & bean soup in on, using the leftover ham from Thursday.

Pre-heating stove for corn bread.

Posted by: rickb223 at November 30, 2025 04:17 PM (3k5hk)

26 Willowing....(potato's a food....)

167 What exactly is a 'bowling pin potato...'??

$20, same as in town.
Posted by: Commissar of plenty and festive little hats at November 30, 2025 04:15 PM (Kt19C)

Hilarious! It never gets old, does it?

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 30, 2025 04:18 PM (QGaXH)

27 Greek (?) Tea Cookies

1 egg
3/4 cups sugar
2/3 cups cooking oil (Screw that, use butter)
2 Tablespoons orange juice
1 teaspoon each vanilla extract and grated orange peel
2 ¾ cups flour
1 teaspoon baking powder
½ teaspoon salt

In mixing bowl, beat 1 egg. Add sugar slowly. Add oil a little at a time, alternately with orange juice. Stir in grated orange peel and vanilla.

Add half of dry ingredients, mix until smooth. Stir in remaining dry ingredients. Turn out onto lightly floured board. Knead about five turns. Roll to 1/8 inch and cut. Bake 10-12 minutes at 350 degrees. Cool and frost. Makes 3 ½ dozen.

Posted by: Dash my lace wigs! at November 30, 2025 04:18 PM (h7ZuX)

28 I made the sad discovery gout does not like turkey. Kids' friends are getting containers of frozen turkey slices to make sandwiches during finals so I can feel less guilt about not eating ten pounds of some very fine meat. The meal was a huge success, the liberal in law was well behaved, save for a few jibes at me because she utterly detests me for stealing her baby brother from her, but all in all the weekend was lovely!

Posted by: moki at November 30, 2025 04:20 PM (wLjpr)

29 Tea cookies cont

*I just cream the butter and sugar, add the egg and juice and vanilla and orange peel, then mix in the dry ingredients. Don't know that it needs to be that complicated.

**You can frost and decorate with whatever frosting and whatnots that you like. I'm pretty simple, so I use a simple semi-stiff glaze made of orange juice and powdered sugar, a little food coloring.

Posted by: Dash my lace wigs! at November 30, 2025 04:20 PM (h7ZuX)

30 Got the Misen nitrided carbon fry pan. Nonstick like Teflon, but doesn't scratch and can take high heat. Like carbon steel, but requires minimal seasoning (spritz of avocado oil) can cook acidic foods, no rusting, distributes heat evenly. Like cast iron but lighter, heats in 30-60 seconds using Medium/Low heat. Cools quickly when off heat

Posted by: Field Marshal Zhukov at November 30, 2025 04:20 PM (wBaIH)

31 J left for China this morning, it’s just the kid and me. I think we are going to make salad with roasted chicken breast. We are both over the rich foods we ate Thursday and leftovers Friday. We ate veggie soup last night, but still not ready for anything that looks like a huge meal.

Posted by: Piper at November 30, 2025 04:20 PM (Wmg4n)

32 "On the other hand, I am becoming increasingly short-tempered with recipe writers who won't write confidently, and whimp out with bullshit, wishy-washy, weeny, weak-kneed crap like this:

3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided"

Ehhh, some folks are slavish to recipes, even when they don't work. Telling someone they can pick the herb their spouse likes vs the one he despises, and it will still work, is doing a service to those folks. It also gives options to those folks who can't imagine the variations possible or who worry that if they vary, it won't work. Now, they know three herbs that do work...but probably won't get peppermint or mint family for that recipe b/c that won't...

Posted by: Nova Local at November 30, 2025 04:21 PM (tOcjL)

33 Fun Fact: I'm 23 cans of SPAM tall. Measured at the SPAM Museum (in my hometown of Austin MN) last spring.

Posted by: Fritzy at November 30, 2025 04:21 PM (2GIh1)

34 1
Hello CBD.

I look forward to the food thread every Sunday.

Thank you for all you do here.

Ace needs to give you a raise!

Posted by: fourseasons at November 30, 2025 04:04 PM (3ek7K)

I was wondering what Yum yum meant on the previous thread....

You're in SW Wyoming ? You've mentioned driving into SLC to shop I think.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 30, 2025 04:22 PM (QGaXH)

35 The meal was a huge success, the liberal in law was well behaved, save for a few jibes at me because she utterly detests me for stealing her baby brother from her, but all in all the weekend was lovely!

Yesterday, we had a TG dinner for our immediate family and my wife's extended family. There were about 25 people there, of whom 7 were under 3 and 54 were babies. It...was not quiet.

Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

36 We've been binging a youtube channel called The Yacht Chef. Very interesting stuff for me since I once worked *mumble* years ago as a line cook in fine dining.

Posted by: Bert G at November 30, 2025 04:23 PM (VARTN)

37 We gotta Thanksg e ring Email from Presdent Oba.a and if be anyone's wants a copy you can emialme. We loves Presdent Obama, do yew ??

Posted by: Mary ClCloggistein from Brattleboro, Vt at November 30, 2025 04:23 PM (OJGrG)

38 Lard and tallow

Posted by: vmom deport deport deport at November 30, 2025 04:23 PM (TfEf8)

39 Yesterday, we had a TG dinner for our immediate family and my wife's extended family. There were about 25 people there, of whom 7 were under 3 and 54 were babies. It...was not quiet.
Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

This is some amazing Math, although I can see how certain adults could count for 10 babies' worth...

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

40
We have the turkey carcasses in the freezer, one regular and one smoked.

We have a large stockpot and I want to make stock. Daughter-in-law makes stock and freezes the stock in mason jars.

Do any of you do that?

Posted by: fourseasons at November 30, 2025 04:24 PM (3ek7K)

41 I am sorry about your gout, Moki. That is such a painful condition. The first time my husband had an attack he thought he had broken his toe, he was in so much pain. I hope the oral meds help. He initially couldn't eat seafood but now that's ok. The only thing that's really a problem is any kind of alcohol. I guess it affects different people differently. Sorry about the turkey.

Posted by: FenelonSoije at November 30, 2025 04:24 PM (EDCMj)

42 Max Miller's Tasting History is all kinds of awesome.

My sister dropped by one day when I was watching and said "Oh, he's so hot!" I had to break it to her that he doesn't play on her team.

Posted by: Delurker at November 30, 2025 04:25 PM (NhiOW)

43 Got the Misen nitrided carbon fry pan. Nonstick like Teflon, but doesn't scratch and can take high heat. Like carbon steel, but requires minimal seasoning (spritz of avocado oil) can cook acidic foods, no rusting, distributes heat evenly. Like cast iron but lighter, heats in 30-60 seconds using Medium/Low heat. Cools quickly when off heat

Please provide updates as to how it performs over time. I used to do ion implantation of nitrogen into ball bearings, the theory being that it improved wear resistance by forming a very hard surface layer. It will be interesting to see if this is approach works similarly.

Posted by: Archimedes at November 30, 2025 04:25 PM (Riz8t)

44 40
We have the turkey carcasses in the freezer, one regular and one smoked.

We have a large stockpot and I want to make stock. Daughter-in-law makes stock and freezes the stock in mason jars.

Do any of you do that?

Posted by: fourseasons at November 30, 2025 04:24 PM (3ek7K)

I just make it and use it, vs storing it...but I only ever have one turkey carcass at a time...

Posted by: Nova Local at November 30, 2025 04:25 PM (tOcjL)

45 When you slowly read the content, then realize there were no comments written at the bottom...🤦🏻‍♂️

Posted by: Matthew Kant Cipher at November 30, 2025 04:25 PM (t/66j)

46 2 Leftover chicken and rice tonight. Nothing special.
Posted by: Tuna at November 30, 2025 04:05 PM (lJ0H4)

I love chicken and rice. Used to always have it at Cracker Barrel but I don't think they have it anymore.

Now I'm thinking it's time for a road trip to CB. We goto the one in Victorville - a cool 75 miles from our little beach town....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 30, 2025 04:25 PM (QGaXH)

47 39 Yesterday, we had a TG dinner for our immediate family and my wife's extended family. There were about 25 people there, of whom 7 were under 3 and 54 were babies. It...was not quiet.
Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

This is some amazing Math, although I can see how certain adults could count for 10 babies' worth...

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

I just caught that math issue and now understand why we don't do it on this blog!

Posted by: moki at November 30, 2025 04:25 PM (wLjpr)

48 There were about 25 people there, of whom 7 were under 3 and 54 were babies. It...was not quiet.

D'Oh! 5 babies.

Posted by: Archimedes at November 30, 2025 04:26 PM (Riz8t)

49 The reason this might be the subject of Christmas dinner debates is that, for the past 45 years, the dietary guidelines issued every five years have recommended that Americans eat less saturated fat because it is known to contribute to heart attacks, strokes and cardiovascular disease.
________
More than 45 years. By the mid 60s they were preaching this crap at us. That's about when Allan Sherman sang "Had no gravy or potatahs/Cause the whole refrigeratahs/Full of polyunsaturated fats."

Posted by: Eeyore at November 30, 2025 04:27 PM (s0JqF)

50 Posted by: Archimedes at November 30, 2025 04:26 PM (Riz8t)

LOL. So many babies I thought you had invited an orphanage 😉

Posted by: FenelonSoije at November 30, 2025 04:27 PM (lQ+/f)

51 48 There were about 25 people there, of whom 7 were under 3 and 54 were babies. It...was not quiet.

D'Oh! 5 babies.
Posted by: Archimedes at November 30, 2025 04:26 PM (Riz8t)

Okay...I still liked my interpretation

Posted by: Nova Local at November 30, 2025 04:28 PM (tOcjL)

52 tried bottled in bond old grandad friday. told on very good authority that it is basil hayden with less water. i would not have guessed. it is, as i prefer and why he broke it out, a high rye mash bill. sweet and peppery.
holiday was lamb chops, crab boiled baby new taters, cob corn steamed in the crab boil and little girl's mac n cheese. pre- table was sliced salted persian cukes, dried hard salami and parrano gouda.
since we bring it all to the 97yr old matriarch its gotta be simple.

Posted by: cmeat at November 30, 2025 04:28 PM (R11M+)

53 42 Max Miller's Tasting History is all kinds of awesome.

My sister dropped by one day when I was watching and said "Oh, he's so hot!" I had to break it to her that he doesn't play on her team.

Posted by: Delurker at November 30, 2025

I love his shows.

Posted by: Piper at November 30, 2025 04:29 PM (OoFl2)

54 I did not know that brussel sprouts were baby pineapples.

They sure get better tasting as they grow up.

Learn something new every day at AOS!

Posted by: Pillage Idiot at November 30, 2025 04:30 PM (HlyYF)

55 35 ... of whom 7 were under 3 and 54 were babies. It...was not quiet.
Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

54 babies???OMG!

Where did you put them all???

And the diapers....the stench...it burns....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 30, 2025 04:33 PM (QGaXH)

56 Food Thread: Saturated Fat..The Antichrist, Or Just Tasty?

embrace the healing power of "and"

Posted by: anachronda at November 30, 2025 04:34 PM (edU/H)

57

ARIK,

Yes, we are in SW Wyoming. We have to drive an hour one way and an hour and a half another direction to get to Walmart and good grocery stores.

It's not a problem, you learn to stock up on stuff. When you live remote it is essential to have a freezer.

With the snow today part of the interstate is closed down.

To us it is no problem because we live four blocks from our grandchildren.

A bit of planning is no problem because we are blessed to be able to see the grandkids growing up.

Posted by: fourseasons at November 30, 2025 04:36 PM (3ek7K)

58 Had turkey noodle soup

Posted by: Skip at November 30, 2025 04:37 PM (W4k0Z)

59 The turkey is not gone yet. Made turkey pot pie for Friday, and turkey ala king for Saturday. I guess sandwiches are a go for today.

Posted by: Thomas Paine at November 30, 2025 04:38 PM (0U5gm)

60 12 I reached my turkey threshold last night and froze all the leftovers.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 30, 2025 04:10 PM

What is this "turkey threshold" of which you speak? I am unfamiliar with that concept.

Bride of PI pulled off a Thanksgiving feast for 18 people this year. She then deserves a break from cooking, so I have been eating leftovers (happily).

All of the turkey is gone, so I am now working my way through the remaining honey-glazed ham.

P.S. Are the bees now recovered from their hive catastrophe? The FIVE pound jugs of honey were only $15 at the store yesterday.

Posted by: Pillage Idiot at November 30, 2025 04:38 PM (HlyYF)

61 We have a large stockpot and I want to make stock. Daughter-in-law makes stock and freezes the stock in mason jars.

Do any of you do that?

Posted by: fourseasons at November 30, 2025 04:24 PM (3ek7K)

That's what I'm doing. I have a couple of quarts from the turkey, and I've got about another two or three quarts that I'll be making turkey vegetable soup with. And I'll probably freeze that in pints so I have it for later.

I should just can it, but I don't have time while I'm home for the weekend.

Posted by: Dash my lace wigs! at November 30, 2025 04:38 PM (h7ZuX)

62 Really enjoyed that SPAM documentary.

I was TAD to South Korea in the 80's and saw the black market Spam, mayonnaise, and other exotic delights for sale in town flea markets.

Saw in the video a brief flash of a Lovecraftian horror called Liver Loaf in a can. Dear God.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 30, 2025 04:38 PM (kpS4V)

63 28 it is different for each individual. for me it's red meat, beer and shrimp. fowl and swine, spirits, the rest all good. it's tough testing though because of the pain when you choose wrong.
consider that rather than the turkeybird, it was the gravy- pretty much a no- no.
ice doesn't help much, nsaids can as well as tart cherry juice and turmeric. hydration and movement.

Posted by: cmeat at November 30, 2025 04:39 PM (R11M+)

64 I'm going with Irish bangers and smashed potatoes with brown gravy tonight. Then pie. With ice cream. Because screw it.

Posted by: Don Black at November 30, 2025 04:39 PM (xCU6M)

65 59 The turkey is not gone yet. Made turkey pot pie for Friday, and turkey ala king for Saturday. I guess sandwiches are a go for today.
Posted by: Thomas Paine at November 30, 2025 04:38 PM (0U5gm)

Not that I ever have enough turkey for it anymore (20lbs in 2 MEALS!! Yes, there were 3 boys between 13-23, but still!), nor can I handle the dairy, but my spouse loved turkey tetrazzini, and it's an awesome way to get rid of any specialty mushrooms you might have bought for the green beans at the meal...

Posted by: Nova Local at November 30, 2025 04:39 PM (tOcjL)

66 I made lobster wine risotto with mushrooms, peppers, and baby tomatoes last night for my mom and her BFF since they were 10 years old. The BFF moved to FL years ago and now comes up for thanksgiving.

Big fat lobster chunks. This would be a $75 entree in most restaurants. $350 at Per Se.

I nailed the ‘doneness’ and texture, but coulda used more seasoning. Lighter meats like seafood are tough to season right. Too much, and it overwhelms the meat. Too little, and it ends up a bit bland.

Posted by: Elric the Blade at November 30, 2025 04:39 PM (fv0Le)

67 Cornbread is on. Stirred soup.

Posted by: rickb223 at November 30, 2025 04:40 PM (3k5hk)

68 24 Mmmm, shrimp. I prefer to grill them but will house them - regardless of how cooked. Not tried poaching them. Winter here, good time to give that a go. Scampywife and Little no 1 have been snacking on raspberry, jalapeño jam - on pita chips with cream cheese. Not too shabby. Thanks for the food thread, CBD.

Posted by: scampydog at November 30, 2025 04:17 PM

Surely you prefer shrimp scampy!

Posted by: Pillage Idiot at November 30, 2025 04:40 PM (HlyYF)

69 57 A bit of planning is no problem because we are blessed to be able to see the grandkids growing up.

Posted by: fourseasons at November 30, 2025 04:36 PM (3ek7K)

We don't have grands yet but wife is hoping.

Would love to do a summer/winter thing like our friend AOP does. Wyoming was a possibility due to no state income tax and proximity to home base in So. Cal.

Nevada is closer but not as scenic.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 30, 2025 04:41 PM (QGaXH)

70 Ace needs to give you a raise!

Posted by: fourseasons at November 30, 2025 04:04 PM (3ek7K)

I think he is trying to replace us with AI!

Posted by: CharlieBrown'sDildo at November 30, 2025 04:41 PM (HW7D1)

71 35 ... of whom 7 were under 3 and 54 were babies. It...was not quiet.
Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

You picked a fine time to leave me loose wheel,
With 400 children and cops in the field.

Posted by: Fritzy at November 30, 2025 04:42 PM (2GIh1)

72 they use a 20 ton niagara press to stamp out those nitrided pans. this is how misenformed.

Posted by: cmeat at November 30, 2025 04:43 PM (R11M+)

73
CBD,

We will protest!

Posted by: fourseasons at November 30, 2025 04:43 PM (3ek7K)

74 Won't the plastic wrap melt?

Posted by: Idaho Spudboy at November 30, 2025 04:07 PM (YYotJ)

The moisture in the food keeps it from rising above boiling, so the plastic doesn't melt. It's also not necessary, so...

Posted by: CharlieBrown'sDildo at November 30, 2025 04:43 PM (HW7D1)

75 Max Miller's Tasting History is all kinds of awesome.

My sister dropped by one day when I was watching and said "Oh, he's so hot!" I had to break it to her that he doesn't play on her team.

Posted by: Delurker at November 30, 2025

I love his shows.
Posted by: Piper

I still don't understand how he doesn't have a cooking show or a history show. His history is well researched. And he finds the ingredients to make some really ancient foods.

Posted by: rickb223 at November 30, 2025 04:43 PM (3k5hk)

76 56 Food Thread: Saturated Fat..The Antichrist, Or Just Tasty?

embrace the healing power of "and"

Posted by: anachronda at November 30, 2025 04:34 PM (edU/H)

I'd have to ask Cannibal Bob about what the Antichrist would taste like, however...

Posted by: jim (in Kalifornia) at November 30, 2025 04:46 PM (ynpvh)

77 I love beef and pork fat. Wife always gives me hers when we have chops or steak.

Posted by: Pug Mahon, Bonafide at November 30, 2025 04:14 PM (0aYVJ)

You married well!

Posted by: CharlieBrown'sDildo at November 30, 2025 04:46 PM (HW7D1)

78 77 I love beef and pork fat. Wife always gives me hers when we have chops or steak.

Posted by: Pug Mahon, Bonafide at November 30, 2025 04:14 PM (0aYVJ)

You married well!

Posted by: CharlieBrown'sDildo at November 30, 2025 04:46 PM (HW7D1)

Sorta like he opposite of the nursery rhyme about Jack Sprat...

Posted by: jim (in Kalifornia) at November 30, 2025 04:48 PM (ynpvh)

79 Just leftover turkey and ham for me tonight. My sister hosted thanksgiving dinner, but she can’t boil water. So she bought pre-made turkey and ham. It was better than it sounds.

Posted by: Elric the Blade at November 30, 2025 04:49 PM (fv0Le)

80 78 77 I love beef and pork fat. Wife always gives me hers when we have chops or steak.

Posted by: Pug Mahon, Bonafide at November 30, 2025 04:14 PM (0aYVJ)

You married well!

Posted by: CharlieBrown'sDildo at November 30, 2025 04:46 PM (HW7D1)

Sorta like he opposite of the nursery rhyme about Jack Sprat...
Posted by: jim (in Kalifornia) at November 30, 2025 04:48 PM (ynpvh)

Yeah, the nursery rhyme was meant to be funny and unrealistic...

Posted by: Nova Local at November 30, 2025 04:49 PM (tOcjL)

81 Shrimp and beans with bourbon. A breakfast that will stick to your ribs on these cold days.

Posted by: Eromero at November 30, 2025 04:53 PM (i+bC1)

82 Do any of you do that?

Posted by: fourseasons at November 30, 2025 04:24 PM (3ek7K)

All the time! I make more than I need and freeze the rest. Having stock ready to go in the freezer is wonderful. I use plastic containers though, because Mason jars will break if you overfill them.

Posted by: CharlieBrown'sDildo at November 30, 2025 04:54 PM (HW7D1)

83 Surely you prefer shrimp scampy!
Posted by: Pillage Idiot
----------
Contractually obligated! Butter, garlic!

Posted by: scampydog at November 30, 2025 04:55 PM (41CYW)

84
CBD,

I agree about the plastic containers. I'm leery about the glass containers.

Posted by: fourseasons at November 30, 2025 04:56 PM (3ek7K)

85 CBD Don't know if you have tried these 2 bourbons, or not, but they are WELL worth your money:

1.) LARCENY: 92 Proof, wheated, NO HEAT!
2.) EAGLE RARE: Aged 10 years, 90 PROOF, NO HEAT!

Eagle Rare is allocated and hard to find. In Florida, the mom and pops retailers try to get $90 to $120/ per bottle for it. The Big Box retailers usually have it for $40 to $50/bottle. I got lucky and found one bottle at Sam's club for $36.

Larceny usually goes for 25 to 32/Bottle.

Enjoy!

Posted by: Bill Dover at November 30, 2025 04:57 PM (P1K9H)

86 Having Lasagna tonight with some crusty garlic bread.

Posted by: Thomas Bender at November 30, 2025 04:57 PM (XV/Pl)

87 I use plastic containers though, because Mason jars will break if you overfill them.
Posted by: CharlieBrown'sDildo at November 30, 2025 04:54 PM (HW7D1)

So, don't overfill them!

*runs away, serpentine

Seriously, though, I don't have many plastic containers, so I just use the mason jar. Have to make sure I don't drop it though, and I *am* clumsy.

Posted by: Dash my lace wigs! at November 30, 2025 04:58 PM (h7ZuX)

88 Contractually obligated! Butter, garlic!

Posted by: scampydog at November 30, 2025 04:55 PM

Any success at deer camp yet?

I had a buddy and his daughter out for bow season. He bagged his first "bow" deer, which was a nice 8-pointer.

I found (smelled) a really big 10-pointer in one of my water holes so I couldn't determine cause of death. I assume it was the idiot neighbors to the east that wounded a deer and then couldn't track it. I truly hate to waste such a nice big buck!

Posted by: Pillage Idiot at November 30, 2025 05:01 PM (HlyYF)

89 43 Had it for about a month. The concept is all about the hardeness of the nitrited steel on a three-day pan. I seared a 1 3/4" strip steak in a cold pan, turned on to medium and flipped every 2 minutes, turning down to medium low after a few flips. Perfect medium rare in 10 minutes, no smoke nor grease platter, but a perfect even crust.

Cleans with a rinse of hot water, maybe a wipe with a sponge and dried on a the burner.

Posted by: Field Marshal Zhukov at November 30, 2025 05:02 PM (wBaIH)

90 I put Max Miller's "Tasting History" cookbook on my Christmas wish list. I especially enjoyed his wartime series; maybe I'm subconsciously preparing for hard times by watching shows about how people ate during wartime, the Great Depression, etc. I'm assuming he doesn't have any recipes for "long pig" for when times get REALLY bad.

Posted by: PabloD at November 30, 2025 05:02 PM (GALGA)

91 Maybe decrease carbohydrates, because there is some solid research that suggests they aren't great for us in large quantities.
-----------------

Quantify "large quantities."

Posted by: olddog in mo at November 30, 2025 05:05 PM (bQ4nt)

92 Posted by: Bill Dover at November 30, 2025 04:57 PM (P1K9H)

Larceny is about $30-$25 around here.

Eagle Rare is allocated and stupidly expensive. However, I was chatting with the manager of my favorite store and he mentioned he had some in his office.

I asked him, "how much?"

He said, "$75."

I figured, Why not?

It was a 1.75.liter bottle!

Yes I am a happy camper.

Posted by: CharlieBrown'sDildo at November 30, 2025 05:06 PM (HW7D1)

93 I’d trust a whiskey named “Old Fitzgerald” more if it was Irish whiskey. Just saying.

Posted by: Elric the Blade at November 30, 2025 05:06 PM (fv0Le)

94 90 I put Max Miller's "Tasting History" cookbook on my Christmas wish list. I especially enjoyed his wartime series; maybe I'm subconsciously preparing for hard times by watching shows about how people ate during wartime, the Great Depression, etc. I'm assuming he doesn't have any recipes for "long pig" for when times get REALLY bad.
Posted by: PabloD at November 30, 2025 05:02 PM (GALGA)
Old ways are best.

Posted by: Eromero at November 30, 2025 05:07 PM (i+bC1)

95 The Lewis and Clark expedition went absolutely nuts over beaver tail. I can't say I've had or know of anyone with the experience. Kind of curious.

Also shrimp. The more you mess with them beyond the basics of butter and maybe a touch of garlic, the further you get from the optimum.

Posted by: pawn at November 30, 2025 05:08 PM (sPsWv)

96 FWP: I ask for the beer to be brought when the entree is brought and they bring it right away so it has plenty of time to warm up before I drink it.

Posted by: Oddbob at November 30, 2025 05:08 PM (hj+Ek)

97
Now that Thanksgiving is over it's time to think about Christmas cooking.

We do breakfast cooking all day. The grandkids are so excited about Santa. They love breakfast foods so that is what we cook for them all day.

Posted by: fourseasons at November 30, 2025 05:09 PM (3ek7K)

98 Leftover turkey last night was used in Emeril's Turkey Tetrazzini recipe. Usually I go with turkey pie, so this was nice change.

Posted by: olddog in mo at November 30, 2025 05:09 PM (bQ4nt)

99 I put Max Miller's "Tasting History" cookbook on my Christmas wish list. I especially enjoyed his wartime series; maybe I'm subconsciously preparing for hard times by watching shows about how people ate during wartime, the Great Depression, etc. I'm assuming he doesn't have any recipes for "long pig" for when times get REALLY bad.
Posted by: PabloD

SoaS, Hard Tack, Pemmican.

Posted by: rickb223 at November 30, 2025 05:11 PM (3k5hk)

100 PI, yes - had venison steaks the previous two weekends. We went 2 for 4, both BiL and myself with 8pt. Saw a ton of deer, and the weather was relatively mild. Bummer you found one like that - always sucks to see that. Good luck!

Posted by: scampydog at November 30, 2025 05:13 PM (41CYW)

101 Hot diggety! I finally started baking bread this week and it worked! (Never a sure thing with my cooking.) Nothing fancy, just the typical 'no-knead' white bread. The cast iron dutch oven worked perfectly: good crunchy crust with a tender interior. Better than any grocery store version. Great for transporting quantities of butter (grass fed). Also makes great toast with apple butter. There's something very satisfying about bread baking, besides the taste.

This week: caraway rye.

Posted by: JTB at November 30, 2025 05:13 PM (yTvNw)

102 Beaver tail is full of fat. Throw it on the fire and it's done when it cracks open. So I've heard.

Posted by: fd at November 30, 2025 05:13 PM (vFG9F)

103 I actually have some hard tack in my kitchen cabinet. I made it a few months ago, and it seems to be holding up quite nicely.
* Clack Clack *

Posted by: PabloD at November 30, 2025 05:13 PM (GALGA)

104 I actually have some hard tack in my kitchen cabinet. I made it a few months ago, and it seems to be holding up quite nicely.
* Clack Clack *
Posted by: PabloD

*snort

Posted by: rickb223 at November 30, 2025 05:14 PM (3k5hk)

105 The Lewis and Clark expedition went absolutely nuts over beaver tail. I can't say I've had or know of anyone with the experience. Kind of curious.

Posted by: pawn at November 30, 2025 05:08 PM (sPsWv)
——-

‘The Paolo, he has had, how you say, molta tail and eaten molta beaver. Why you ask?”

— The Paolo.

Posted by: Elric the Blade at November 30, 2025 05:15 PM (fv0Le)

106 85 not a larceny fan. eagle rare is outstanding.
my go to is johnny drum (willets).

Posted by: cmeat at November 30, 2025 05:16 PM (R11M+)

107 Picked up a smoked turkey and pork butt at Eagles club Thursday. Son took the bird home with him and I reheated the butt and shredded it today. Froze 4lbs and 2lbs are going towards BBQ sandwiches tonight.

Got my mom's old Sunbeam sandwich toaster. Think it's around 60 years old and works like a champ.

Posted by: olddog in mo at November 30, 2025 05:16 PM (bQ4nt)

108 But that dish of Shrimp and Cannellini Beans looked damned good

It does look good but, tiny. Like some part of a Euroland ten dish meal.

Posted by: toby928(c) at November 30, 2025 05:18 PM (jc0TO)

109 92 i have never seen an eagle rare handle.

Posted by: cmeat at November 30, 2025 05:18 PM (R11M+)

110 95 The Lewis and Clark expedition went absolutely nuts over beaver tail. I can't say I've had or know of anyone with the experience. Kind of curious.

Posted by: pawn at November 30, 2025 05:08 PM

My wife and I watched one of those shows where the people live in the most remote and cold places in Alaska.

One of the couples was a white guy with an Inuit wife. He trapped some beavers one day and brought the beaver tails in to his wife.

I don't know how they taste, but his wife started dancing around like a 3 y.o. on Christmas morning when you are just about to start opening the presents.

Posted by: Pillage Idiot at November 30, 2025 05:18 PM (HlyYF)

111 More than 45 years. By the mid 60s they were preaching this crap at us. That's about when Allan Sherman sang "Had no gravy or potatahs/Cause the whole refrigeratahs/Full of polyunsaturated fats."
Posted by: Eeyore at November 30, 2025 04:27 PM (s0JqF)

Didn't Allan Sherman die of a heart attack?

My personal note of fury is, "if it worked, we would be having fewer heart attacks, not more" Spoiler: we are having more heart attacks, not fewer.
It is like telling people to eat more carbs and be surprised when everyone gets fat.

Posted by: Kindltot at November 30, 2025 05:20 PM (rbvCR)

112 This has been a side dish favorite of all my family and friends.
Corn Salad - serve cold
2 cans whole kernal corn
1 cup green peppers - chopped fine
1/2 Cup red onion - chopped fine
2 cups shredded sharp cheddar cheese
1 cup mayonnaise - not miracle whip (that's gross)
1 large bag of chili cheese corn chips - coarsely crushed
Mix in everything but corn chips.
Fold in corn chips right B4 serving.

Posted by: Idlan at November 30, 2025 05:21 PM (BYMq/)

113 Eagle Rare is good stuff, but to me it tastes like every other BT bourbon. I swear they make one bourbon and sell it in different bottles. And yea, I would add Pappy to this too. Now, I’m not a big bourbon drinker, so maybe there’s very subtle flavors I’m missing. Maybe.

Posted by: Elric the Blade at November 30, 2025 05:22 PM (fv0Le)

114 “Ehhh, some folks are slavish to recipes, even when they don't work. Telling someone they can pick the herb their spouse likes vs the one he despises, and it will still work, is doing a service to those folks. It also gives options to those folks who can't imagine the variations possible or who worry that if they vary, it won't work.”

I agree. It would save a ton of cookbook space applying this theory. In fact you only need one.

Choose protein or vegetable of your choice, add protein or vegetable and spices your spouse enjoys. Cook in the way you like.

Posted by: Pete Bog at November 30, 2025 05:22 PM (pearg)

115 Saw in the video a brief flash of a Lovecraftian horror called Liver Loaf in a can. Dear God.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 30, 2025 04:38 PM (kpS4V)

Leverpostej is probably one of the finest things to come in a can. Maybe Russian sprats in oil are better, but I doubt it.

Posted by: Kindltot at November 30, 2025 05:23 PM (rbvCR)

116 Oh, drain the corn or you will have a soggy mess.

Posted by: Idlan at November 30, 2025 05:23 PM (BYMq/)

117 100 PI, yes - had venison steaks the previous two weekends. We went 2 for 4, both BiL and myself with 8pt. Saw a ton of deer, and the weather was relatively mild.

Posted by: scampydog at November 30, 2025 05:13 PM

Nice.

I don't often get my a$$ chewed by Bride of PI. However, she went down to the freezer in the basement about two months ago to get venison and was very disappointed that she was out.

I heard in no uncertain terms that I had better put at least one and perhaps two deer in the freezer this season!

Posted by: Pillage Idiot at November 30, 2025 05:24 PM (HlyYF)

118 My new job is to maintain /recover lost weight. To that end I've baked a few loaves today, and visited the junk food aisle of the supermarket for a couple of treats.
Within reason, I'm going to operate on the theory all calories are good calories. Treat it as a nice change of pace. Will not shy away from bread with my meats.

Posted by: From about That Time at November 30, 2025 05:24 PM (sl73Y)

119 102 Beaver tail is full of fat. Throw it on the fire and it's done when it cracks open. So I've heard.
Posted by: fd
----------
Have tried it. Was gristly/ fatty.

Posted by: scampydog at November 30, 2025 05:25 PM (41CYW)

120 It is like telling people to eat more carbs and be surprised when everyone gets fat.
Posted by: Kindltot at November

You need carbs for fuel. You don’t need donuts. But whole grains, fruits and vegetables are important parts of the diet.

Posted by: Piper at November 30, 2025 05:27 PM (OoFl2)

121 115 Saw in the video a brief flash of a Lovecraftian horror called Liver Loaf in a can. Dear God.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 30, 2025 04:38 PM (kpS4V)

Leverpostej is probably one of the finest things to come in a can. Maybe Russian sprats in oil are better, but I doubt it.
Posted by: Kindltot at November 30, 2025 05:23 PM (rbvCR)
Any kind of liver any way you serve it is pretty good.

Posted by: Eromero at November 30, 2025 05:27 PM (i+bC1)

122 119 102 Beaver tail is full of fat. Throw it on the fire and it's done when it cracks open. So I've heard.
Posted by: fd
----------
Have tried it. Was gristly/ fatty.
Posted by: scampydog at November 30, 2025 05:25 PM (41CYW)

Can't imagine that would please my current palate, but I'll bet if I had been in the wilderness for several months, and cold, and fat-deprived, it would be about the best thing ever.

Posted by: Dash my lace wigs! at November 30, 2025 05:27 PM (h7ZuX)

123 Anyone have experience with drambuie? I must have tasted it in a rusty nail cocktail but that was fifty years ago. I like scotch (preferably Islay single malts) so a scotch liqueur sipped neat could be interesting. Before I lay out 45 to 50 bucks for a bottle I thought I would get some Horde wisdom.

Posted by: JTB at November 30, 2025 05:28 PM (yTvNw)

124 I heard in no uncertain terms that I had better put at least one and perhaps two deer in the freezer this season!

Posted by: Pillage Idiot
---------
Marching order! Happy hunting.

Posted by: scampydog at November 30, 2025 05:29 PM (41CYW)

125
I'd have to ask Cannibal Bob about what the Antichrist would taste like, however...

Posted by: jim (in Kalifornia) at November 30, 2025 04:46 PM (ynpvh)

I suspect Deviled Ham!

Geddit?

Posted by: naturalfake at November 30, 2025 05:29 PM (iJfKG)

126 Telling someone they can pick the herb their spouse likes vs the one he despises, and it will still work, is doing a service to those folks.

As some TV chef, maybe the Frugal Gourmet guy, put it "It's a recipe, not a prescription."

Posted by: Oddbob at November 30, 2025 05:30 PM (QJJ9L)

127 You need carbs for fuel. You don’t need donuts. But whole grains, fruits and vegetables are important parts of the diet.
Posted by: Piper at November 30, 2025 05:27 PM (OoFl2)

True, but until very recently sugars and flour and cheetos counted as carbs since "calories are calories". Also the dietary standards pushed for the last 40 years have been really heavy on carbs. Carbs are cheap calories, but they will make you fat in excess.

"carbs are just sugar molecules holding hands" as I have been told.

Posted by: Kindltot at November 30, 2025 05:32 PM (rbvCR)

128 may i go off topic? seen at usa today on the net:

Sen. Cory Booker is officially off the market.

The 56-year-old senior senator from New Jersey tied the knot last week with two private ceremonies.

Booker and Alexis Lewis married in a courthouse ceremony on Nov. 24 officiated by Judge Julien Xavier Neals of the United State District Court of the District of New Jersey. The couple served pastries from Calandra's Bakery, as well as a vegan chocolate chip cookie dough cake from Papa Ganache Project in Matawan, New Jersey, Booker's office confirmed.

Posted by: gnats local 678 at November 30, 2025 05:32 PM (CWTWj)

129 My new job is to maintain /recover lost weight. To that end I've baked a few loaves today, and visited the junk food aisle of the supermarket for a couple of treats.
Within reason, I'm going to operate on the theory all calories are good calories. Treat it as a nice change of pace. Will not shy away from bread with my meats.
Posted by: From about That Time at November 30, 2025 05:24

Please be careful with sugar. IIRC you are going through cancer. Sugar fuels cancer.

If I have not remembered correctly, forgive me. Also, I don't want to offend. Best wishes.

Posted by: Idlan at November 30, 2025 05:33 PM (teLVK)

130 Anyone have experience with drambuie? I must have tasted it in a rusty nail cocktail but that was fifty years ago. I like scotch (preferably Islay single malts) so a scotch liqueur sipped neat could be interesting. Before I lay out 45 to 50 bucks for a bottle I thought I would get some Horde wisdom.
Posted by: JTB at November 30, 2025 05:28 PM (yTvNw)
——

It’s very sweet, too sweet for me to drink straight. It’s good in mixed drinks (Bobby Burns). If youre a big fan of Islay (as I am), then I suspect it’ll be too sweet for you too. Nice to add to coffees and served warm as a digestif. Just not my thing for sipping neat like I would Laphroaig.

Posted by: Elric the Blade at November 30, 2025 05:34 PM (fv0Le)

131 Can't imagine that would please my current palate, but I'll bet if I had been in the wilderness for several months, and cold, and fat-deprived, it would be about the best thing ever.
Posted by: Dash my lace wigs!
----------
Perfectly described. It didn't make me wretch, had several bites. Falls into the "once was enough category." Or as you said, emergency food.

Posted by: scampydog at November 30, 2025 05:34 PM (41CYW)

132
I continue to be amazed at the quality of Still Austin Cask Strength Rye and Cask Strength Bourbon.

Excellent for cocktails and sippin'.

They are a little hot but nothing to make you go crying to mama about.

Their bottled oil bond stuff still(?) proves elusive as the collector's apparently follow the trucks store to store and sweep the shelves. Grrrrrrr!

Their recent release of BinB Blue Corn Bourbon is impossible to find.

Posted by: naturalfake at November 30, 2025 05:34 PM (iJfKG)

133 129 You need carbs for fuel. You don’t need donuts. But whole grains, fruits and vegetables are important parts of the diet.
Posted by: Piper at November 30, 2025 05:27 PM (OoFl2)

True, but until very recently sugars and flour and cheetos counted as carbs since "calories are calories". Also the dietary standards pushed for the last 40 years have been really heavy on carbs. Carbs are cheap calories, but they will make you fat in excess.

"carbs are just sugar molecules holding hands" as I have been told.
Posted by: Kindltot at November 30, 2025 05:32 PM (rbvCR)

They were heavy on carb servings, but once they flipped to fruits/veg at the top vs grains, they weren't nearly as heavy on the calories from carbs. Folks just didn't adjust to that change. I mean changing from all carb 100 calorie bread slices to 20 calorie green bean servings or 5 calories spinach servings does both more accurately reflect the carbs and the right calorie count from the carbs vs the old corporately paid for list...but folks kept eating the bread and skipping the veg...

Posted by: Nova Local at November 30, 2025 05:35 PM (tOcjL)

134 Oddbob, remember the Galloping Gourmet, Graham Kerr? I remember enjoying his show as a very young child.

Somewhere I have a signed copy of his first book after he turned more health conscious.

Posted by: Oddbob at November 30, 2025 05:35 PM (QJJ9L)

135 But mostly enjoy yourself! Eat and drink what tastes good. Like Bourbon.
++++
The leftovers march continues.

Tonight shall be turkey salad, stuffing and baked potatoes. I still have some mashed potatoes, but need to change it up.

Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:35 PM (Zp1WF)

136 We have settled on boneless, skinless chicken breast brushed with olive oil and then spicewalla garlic and herb seasoning, baked in the oven, sliced over salad with an apple cider vinaigrette and I will pop a few whole grain biscuits in the oven from the batch I made for TG. Tada, dinner.

Posted by: Piper at November 30, 2025 05:36 PM (OoFl2)

137 "...but I have been furiously reevaluating my entire world of shrimp cookery..."

Shrimp taste big!

Posted by: Diogenes at November 30, 2025 05:37 PM (y3bZw)

138 138 But mostly enjoy yourself! Eat and drink what tastes good. Like Bourbon.
++++
The leftovers march continues.

Tonight shall be turkey salad, stuffing and baked potatoes. I still have some mashed potatoes, but need to change it up.
Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:35 PM (Zp1WF)

At this point, take the mashed potato, add an egg or two (depending on the amount left) and the same amount of egg volume in flour (so 2-3 TB an egg) and form into patties and shallow fry in oil...and salt. Will taste way better than 4 day old mash at that point...either that, or bury it into a potato soup and use as the thickener...

Posted by: Nova Local at November 30, 2025 05:38 PM (tOcjL)

139 ...Just not my thing for sipping neat like I would Laphroaig.
Posted by: Elric the Blade at November 30, 2025 05:34 PM (fv0Le)
++++
I like Laphroaig, but for the past several years, I have been moving away from Islay scotches in general. I have found that I more often prefer the smoother Highland scotches. I still find the peatiness of the Islays enjoyable, and Laphroaig is tops.

I first had it courtesy of a bar's scotch guy (whatever the scotch steward is called - I am sure there is a name for it). I said I wanted to feel like a boxer wrapped his gloves in peat and punched me in the mouth, but held back. The guy laughed and brought be a Laphroaig. I've kept it in rotation ever since.

Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:38 PM (Zp1WF)

140 Re: Drambuie - the rusty nail is one of my go-to drinks, but I've never tried the stuff straight. I just killed off the last of a bottle the other night, so I can't give you a report.

Posted by: PabloD at November 30, 2025 05:39 PM (GALGA)

141 I was on a vegetarian diet for a few years in my past. Try about 10. I still try to minimize red meat in my diet for some reason. I don't know why. I do love a good steak and home cooked cheese burgers are to die for.

Point is that I experimented a lot for finding meat substitutes for traditional dishes like lasagna and such.

I think my best effort was using black eyed peas as a substitute for ground beef in spaghetti sauce.

I made it for a few of my friends and they actually liked it.

Try it, you might be surprised.

Posted by: pawn at November 30, 2025 05:39 PM (sPsWv)

142 ... At this point, take the mashed potato, add an egg or two (depending on the amount left) and the same amount of egg volume in flour (so 2-3 TB an egg) and form into patties and shallow fry in oil...and salt. ...
Posted by: Nova Local at November 30, 2025 05:38 PM (tOcjL)
++++
Imma try that. Thanks!

Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:40 PM (Zp1WF)

143 but folks kept eating the bread and skipping the veg...
Posted by: Nova Local at November 30, 2025

And you still need grains. Brown rice. Amaranth, quinoa, whole wheat bread (actual whole grain without a ton of added sugar, you have to watch your brands or make it yourself), whole wheat cous cous, all good choices, but a serving is the size of your tight fist, not the whole plate.

Posted by: Piper at November 30, 2025 05:41 PM (OoFl2)

144 Try it, you might be surprised.
Posted by: pawn at November 30, 2025 05:39 PM (sPsWv)
++++
That would be okay. I have no problem with meatless dishes, but I have never really been into substitutions for meat in other stuff. If it's meat-optional, I'll just make it without. If it not, then I'll make something else. There are a ton of really good vegetable dishes!

Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:41 PM (Zp1WF)

145 When I read a recipe and it calls for EVOO to fry something, I cringe. EVOO is for salad dressings.

Posted by: no one at November 30, 2025 05:42 PM (d6BF2)

146 I like Laphroaig, but for the past several years, I have been moving away from Islay scotches in general.

I'm not a big Islay guy but my son shared a Lagavulin 16 that he bought as a wedding gift for himself and it was very nice. More smoky than peaty.

Posted by: Oddbob at November 30, 2025 05:42 PM (G7kqA)

147 Palates vary, but to mine, all bourbon is basically the same.

That's one reason I prefer rum. Some of the rums I prefer are actually bourbon-adjacent -- nice aged Barbados rums, generally distilled and aged at the Foursquare distillery. But there's a tremendous amount of variation, even within those Foursquare rums, compared to bourbon; because with rum, there are no rules.

And with bourbon, there's a ton of rules, in terms of terroir, mash bill, the nature of the barrel, etc.

And then there are great aged rums from Guyana and Trinidad -- completely unlike those Bajan rums, you wouldn't even think they're the same spirit.

Posted by: Pastafarian at November 30, 2025 05:43 PM (AeK+c)

148 148 One hard lesson I learned this past Thanksgiving:

My stomach and turkey loaf do not agree.
Posted by: qdpsteve at November 30, 2025 05:42 PM (uZFV0)

Ummm, what is turkey loaf on Thanksgiving? Like a fake beef meatloaf?

What did they put in it?

Posted by: Nova Local at November 30, 2025 05:44 PM (tOcjL)

149 My mom used to always make extra anytime she did mashed potatoes so she could make potato cakes as Nova Local described. Good stuff.

I have a turkey in the freezer. Was invited for t-day meal so didn't cook it. I need to plan on a long weekend of cooking and freezing a bunch of food from the leftovers and cook it up this winter.

Posted by: PaleRider at November 30, 2025 05:44 PM (hhkIi)

150 ... but folks kept eating the bread and skipping the veg...
Posted by: Nova Local at November 30, 2025 05:35 PM (tOcjL)
++++
A real shame. Well-cooked vegetables are an art form (one I am not particularly good at, but I can acknowledge my weakness as not inherent to the thing itself...). I had a fabulous fish dinner out once, but the vegetables were so good that they were the star of the plate. The owner came over to ask me how it was and I told him that the fish was grand, but that G-d did most of the work on it, and that the guy he had doing the veg was a real artist.

He went to the kitchen. A minute later, the chef came out and looked across the dining room at me and gave me a thumbs up. I don't think they hear that very often, but they *should*. Truly well done vegetables pull *everything* together.

Posted by: Joe Mannix (Not a cop!) at November 30, 2025 05:45 PM (Zp1WF)

151 133 ... Elric,
Thanks. If Drambuie is that sweet, I'll pass for now. I already have some Chartreuse and Saint Germaine elderflower liqueurs for sweet sipping. Lagavulin 16 and Laphroaig 10 will fill the scotch voids.

Posted by: JTB at November 30, 2025 05:45 PM (yTvNw)

152
Suffered a major failure at the Thanksgiving meal courtesy of my GP and-

naturalfake's Curiously Restricted Diet

I made gluten-free* Yorkshire Pudding, which is a satanic joke.

Very little puffing, hard outer "shell" and the fascinating thing zero flavor from the beef fat freshly rendered from the Prime Rib.

I'm not kidding Satan's Yorkshire Joke had no beef flavoring at all. it tasted just like a pancake! Somehow the gluten-free flour has the ability to repel all beefy goodness.

I was accused of having ruined Thanksgiving by one of the kiddos, buuuuuut I had no reply cuz I kinda felt the same way. A good YS is the highlight of any Prime Rib meal.

Anywho, that won't happen again.

*And it may have been a needless tragedy, as I suspect that I have neither a gluten nor lactose intolerance, buuuuut will follow my Doc's orders and make sure.

*sigh*

Posted by: naturalfake at November 30, 2025 05:45 PM (iJfKG)

153 110 95 The Lewis and Clark expedition went absolutely nuts over beaver tail. I can't say I've had or know of anyone with the experience. Kind of curious.
Posted by: pawn at November 30, 2025 05:08 PM

And they refused to eat salmon from what I've read...

Posted by: It's me donna at November 30, 2025 05:45 PM (VE6XX)

154 157
Suffered a major failure at the Thanksgiving meal courtesy of my GP and-

naturalfake's Curiously Restricted Diet

I made gluten-free* Yorkshire Pudding, which is a satanic joke.

Very little puffing, hard outer "shell" and the fascinating thing zero flavor from the beef fat freshly rendered from the Prime Rib.

I'm not kidding Satan's Yorkshire Joke had no beef flavoring at all. it tasted just like a pancake! Somehow the gluten-free flour has the ability to repel all beefy goodness.

I was accused of having ruined Thanksgiving by one of the kiddos, buuuuuut I had no reply cuz I kinda felt the same way. A good YS is the highlight of any Prime Rib meal.

Anywho, that won't happen again.

*And it may have been a needless tragedy, as I suspect that I have neither a gluten nor lactose intolerance, buuuuut will follow my Doc's orders and make sure.

*sigh*
Posted by: naturalfake at November 30, 2025 05:45 PM (iJfKG)

That sucks. I admit, that dish seems hard for folks. even with flour. In the past, I've had great ones and BAD ones. Mashed potato is just the easier gluten (and dairy) free option that always works...and you can just make beef gravy for that flavor...

Posted by: Nova Local at November 30, 2025 05:47 PM (tOcjL)

155 Boiled shrimp...Your 90 second method is a good start, but you will wind up with pretty tasteless shrimp. In Louisiana, you add something like Zataran's Crab Boil (in the old days you used pickling spices with salt, cayenne, onion, garlic, lemon, worchestershire & whatever else you like) bring to a boil & add your head-on shrimp. Here's where the 90 seconds comes in. As soon as the shrimp look like they are done, place the pot into a sink full of slushy ice. Stir to cool off the shrimp & stop cooking. Once the contents of the pot are no longer cooking, pull from the sink & let the shrimp sit in that spicy liquid until the shrimp are spiced to your taste, usually 25-30 minutes. Strain them out of the water & enjoy. They should be easy to peel. Don't forget to suck the heads.

Posted by: Dino58 at November 30, 2025 05:48 PM (FJ+O7)

156 159 Nova, it's turkey turned into something like bologna.

Didn't taste right, didn't feel right in my mouth, and the day after Thanksgiving I couldn't eat anything. My stomach was on strike.

What's odd is that I never have any trouble with turkey deli slices.
Posted by: qdpsteve at November 30, 2025 05:46 PM (uZFV0)

Disappointing, even in concept. Turkey made bologna sounds even more disappointing than turkey made bacon (which I admit, I have now eaten at my kid's dining hall a bit b/c they love that as the allergy breakfast option and it's okay). And that's before you get to taste.

Sorry that ruined your weekend...

Posted by: Nova Local at November 30, 2025 05:50 PM (tOcjL)

157 I use medium Olive Oil for frying. It says on the bottle "great for frying."

EVOO burns too easily for frying.

Posted by: no one at November 30, 2025 05:50 PM (d6BF2)

158 JTB, Drambuie (sp) is actually quite good, I always thought it had oranges mixed with it. I used to be able to find it at Walmart for $28.00 a bottle, then they stopped carrying it. Down here the big boxes.sell it for $40.00 which i think is too high. But it is tasty.

Posted by: Bill dover at November 30, 2025 05:52 PM (P1K9H)

159 *And it may have been a needless tragedy, as I suspect that I have neither a gluten nor lactose intolerance, buuuuut will follow my Doc's orders and make sure.

*sigh*
Posted by: naturalfake at November

Why does your doctor think you do?

Posted by: Piper at November 30, 2025 05:52 PM (OoFl2)

160 Try adding butter to it to raise the smoke-point

Posted by: Kindltot at November 30, 2025 05:52 PM (rbvCR)

161 My Aunt Rosemary used to make Spam in red wine sauce. I never tried it but her daughters said it was pretty good.

Posted by: Mrs. Leggy at November 30, 2025 05:53 PM (dyL4B)

162 No leftovers. I am visiting family and got taken out to dinner. Great dinner. But no leftovers.

Posted by: no one at November 30, 2025 05:53 PM (d6BF2)

163 >>> Don't forget to suck the heads.
---

Ya, no. If you're good with the thumb the mud vein will come out when you thump the head off. But, if not, it's OK because the shucking tool will take care of it anyway.

Posted by: Braenyard - some Absent Friends are more equal than others _ at November 30, 2025 05:53 PM (Y7TJ9)

164 Beginners luck. Made choux pastry for cream puffs and filled them with chocolate almond whipped cream.

Posted by: Ben Had at November 30, 2025 05:55 PM (sDNVV)

165 Graham Kerr was really big on using clarified butter.

"A man was walking in the desert and came across a cricket ball. A little later he came across another cricket ball. A little while later he came across a castrated cricket."

He actually made that joke on TV.

Posted by: no one at November 30, 2025 05:55 PM (d6BF2)

166
Someone mentioned Drambuie upstairs.

Yes, as it's a liqueur, it's going to be sweet.

It's sweetened with Highland Honey and i think there must be some citrus like maybe lemon involved, maybe a few other things but it comes off as very simple and pure. Not all tarted up like some Scotch Hooor!

No peat in the flavor.

It's a classic and one of the better liqueurs. Worth trying unless your liqueur adverse.

Posted by: naturalfake at November 30, 2025 05:56 PM (iJfKG)

167 One hard lesson I learned this past Thanksgiving:

My stomach and turkey loaf do not agree.
Posted by: qdpsteve at November 30, 2025 05:42 PM (uZFV0)

Jeez.
The last turkey loaf I ate came out of a C Ration can, mumbly-mumbly years ago.

Posted by: Diogenes at November 30, 2025 05:56 PM (y3bZw)

168 Yummy!

Posted by: Wyatt Earp at November 30, 2025 05:56 PM (ZRzmB)

169 71 35 ... of whom 7 were under 3 and 54 were babies. It...was not quiet.
Posted by: Archimedes at November 30, 2025 04:22 PM (Riz8t)

You picked a fine time to leave me loose wheel,
With 400 children and cops in the field.

You picked a fine time to leave me Lucille
Four hundred children just crapped in the field!

Posted by: Archimedes at November 30, 2025 05:56 PM (Riz8t)

170 Back home
Besides turkey noodle soup had pumpkin roll left v over from Thanksgiving

Posted by: Skip at November 30, 2025 05:56 PM (Ia/+0)

171
Laphroig quarter cask is sublime, best inexpensive is Ardbeg 10

Posted by: Auspex at November 30, 2025 05:57 PM (Y8DZL)

172 I'm not a big Islay guy but my son shared a Lagavulin 16 that he bought as a wedding gift for himself and it was very nice. More smoky than peaty.

Yes, I've had that one, and it's great.

Posted by: Archimedes at November 30, 2025 05:58 PM (Riz8t)

173 *And it may have been a needless tragedy, as I suspect that I have neither a gluten nor lactose intolerance, buuuuut will follow my Doc's orders and make sure.

*sigh*
Posted by: naturalfake at November

Why does your doctor think you do?
Posted by: Piper at November 30, 2025 05:52 PM (OoFl2)

Without getting too specific, I've had some digestive system issues which seem to be getting worse.

My GP suggested going lactose and gluten free and a couple of other suggestions until I saw a specialist.

So, I did. I wound up getting a gastroscopy and colonoscopy which showed nothing. But, got some suggestions there as well.

So, I'm running through the restricted diet thing for another week or two and then will start going back on things to see what effect that has.

I strongly suspect i already know the issue, which surprised me. But, we'll see.

Posted by: naturalfake at November 30, 2025 06:04 PM (iJfKG)

174 "First, get a stick of butter."

Posted by: Paula Deen at November 30, 2025 06:04 PM (XQo4F)

175 Hmmm. Different opinions about Drambuie. Might try a smaller bottle. I can always make a rusty nail cocktail if I don't like it neat.

Posted by: JTB at November 30, 2025 06:04 PM (yTvNw)

176 I strongly suspect i already know the issue, which surprised me. But, we'll see.
Posted by: naturalfake at November 30

Fingers crossed it’s easily resolved for you. Sometimes you have to trust your gut, no pun intended. 😂

Posted by: Piper at November 30, 2025 06:06 PM (pZEOD)

177 “Here are Dildo's health guidelines with respect to diet. Eat a wide variety of foods that you cook yourself, trying not to use processed foods whenever possible. Maybe decrease carbohydrates, because there is some solid research that suggests they aren't great for us in large quantities. And exercise regularly, but more important, just be active.“

And grasp the truth: you will die.

Posted by: Cow Demon at November 30, 2025 06:07 PM (4786I)

178 >>> Don't forget to suck the heads.
---

Ya, no. If you're good with the thumb the mud vein will come out when you thump the head off. But, if not, it's OK because the shucking tool will take care of it anyway.

You can use a peeling tool for raw shrimp, use your fingers for boiled shrimp.The vein is in the tail, the head is full of fat.

Posted by: Dino58 at November 30, 2025 06:07 PM (FJ+O7)

179 My son was here over the weekend. Combined with the Thanksgiving dinner and then his proclivities for "pub-grub" I'm sort of sick to my stomach.

Hot broth sounds good tonight.

But, first, Bourbon.

Posted by: Martini Farmer at November 30, 2025 06:07 PM (NwnyJ)

180 I might miss the gubthread, so SigSauer Romeo 5 Gen II Red Dot. Less than $100 with coupons at Academy.

Posted by: Eromero at November 30, 2025 06:08 PM (i+bC1)

181 JTB, you might like this concoction. Orange rind, cubes of ginger and some sugar added to a pint of brandy. Let age for a couple of weeks to a month.

Definitely sippable.

Posted by: Ben Had at November 30, 2025 06:08 PM (sDNVV)

182 Drambuie is awesome but I can understand why some people don't like it like it as much as other liqueurs and cognacs.

It occupies its own domain in the taste matrix. Very unique and kind of in your face about it.

Posted by: pawn at November 30, 2025 06:10 PM (sPsWv)

183 192 ... "you might like this concoction. Orange rind, cubes of ginger and some sugar added to a pint of brandy. Let age for a couple of weeks to a month.

Definitely sippable."

Hi Ben Had,
Thanks, that sounds interesting. And I have plenty of brandy to spare for the experiment. (I have more booze than I will drink in a lifetime, mostly gifts received over the years.)

Posted by: JTB at November 30, 2025 06:14 PM (yTvNw)

184 Anyone here a fan of absinthe?

Never had it but I've heard that what is called absinthe now is not "real" (i.e. hallucinogenic) absinthe.

Posted by: The bacteria on your dish sponge at November 30, 2025 06:15 PM (3nLb4)

185 /day old sock

Posted by: Oddbob at November 30, 2025 06:15 PM (3nLb4)

186 Yesterday I braised corned beef that has been in the freezer since I bought it 4-5 years ago. It actually turned out pretty good. I've been going through stuff in the freezer and seeing what I've forgotten about.

Posted by: Emmie -- be strong and courageous! at November 30, 2025 06:16 PM (FMtrg)

187 Turkey pot pie for dinner tonight. Maybe I'll make soup for lunch tomorrow.

Storing broth: freezing is good with decent head space in a glass jar (or plastic) but you can also freeze in an ice cube tray and then store in a plastics bag. I got a Presto Electric Canner last year and it's really convenient for small batch pressure canning so that's what I'll be doing as soon as the jars are washed.

Posted by: ChE99 at November 30, 2025 06:19 PM (bLGb+)

188 197 Anyone here a fan of absinthe?

Not me. We had a big Wormwood bush growing in the back forty years ago, when I put a chainsaw to it, the odor/fumes coming from the sawdust smelled like Listerine on steroids. Nasty stuff. No good.

Posted by: Maj. Healey Supports The McBouncer at November 30, 2025 06:19 PM (abIsI)

189 Greetings and good evening, everyone! The turkey was finished off last night to tonight's dinner was from a favorite pizza restaurant. Life is good.

Posted by: NR Pax at November 30, 2025 06:20 PM (7xrfc)

190 I put up a couple of jars of the brandy at the same time I make the white peachello.

Posted by: Ben Had at November 30, 2025 06:20 PM (sDNVV)

191 Anyone here a fan of absinthe?

Posted by: qdpsteve at November 30, 2025 06:11 PM (uZFV0)

I like it.

BONUS! It's a component in a lot of classic cocktails.

But, do not buy, unless you like licorice because that's the predominant flavor.

Posted by: naturalfake at November 30, 2025 06:21 PM (iJfKG)

192 Tonight is Turkey Walnut Apple salad.

No, I'm not kidding, why are you laughing?

Posted by: San Franpsycho at November 30, 2025 06:21 PM (A0sqA)

193 Allegedly it makes the heart grow fonder.

Posted by: Quarter Twenty at November 30, 2025 06:23 PM (XQo4F)

194 In a tavern where spirits run free,
A fellow sipped Drambuie with glee.
With a smile and a cheer,
He toasted all near,
"Good flavor, good friends, that’s the key!"

Posted by: But I'm not muldoon at November 30, 2025 06:26 PM (XQo4F)

195 Real men don't drink foofoo drinks. Straight bourbon or GTFouta here.

Posted by: Maj. Healey Supports The McBouncer at November 30, 2025 06:26 PM (abIsI)

196 It can be pumpkin pie time

Posted by: Skip at November 30, 2025 06:28 PM (Ia/+0)

197 Just had a bowl of broccoli cheese soup I made from scratch. Yes, it’s a mundane, lowly dish…but after tasting it mid-simmer and realizing it tasted flat, I added about an eighth tsp. of cayenne, and roughly equal nutmeg…and POOF! Magic was made.

Posted by: kallisto at November 30, 2025 06:29 PM (x2rZg)

198
Oh! and absinthe can have thujone in it and you can buy it here in the good ole USA.

Just look around for a high quality absinthe.

Posted by: naturalfake at November 30, 2025 06:29 PM (iJfKG)

199 I could have a straight scotch as well

Posted by: Skip at November 30, 2025 06:29 PM (Ia/+0)

200 The recipe called for tarragon and thyme, which was nice. The tarragon imparted a lovely bouquet to the soup. But I needed a flavor boost, so out came the rusty spices!

Posted by: kallisto at November 30, 2025 06:30 PM (x2rZg)

201 I made gingerbread cake with cream cheese frosting for Thanksgiving and it was fantastic! Although it turned out well, this experience has convinced me to invest in a stand mixer. The hand mixer was not up to the task of homemade frosting.

Yesterday I made chili & beans for a couple of my cousins. I added a bit of cocoa as several people here talked about awhile ago, and I thought it worked really well. I made pumpkin cornbread to go with it, and that was pretty excellent too.

A great weekend of food, but as usual I did not stop at one day of indulgence. Chili is a great food to get me back on track though, and I've got enough to get me through the week.

Posted by: screaming in digital at November 30, 2025 06:31 PM (UONii)

202 Lobster should cooked in a similar way. Poach lobster in butter (not water) as you mentioned for shrimp, until it teaches 180 deg F.

Posted by: O-Dub at November 30, 2025 06:32 PM (RbmKM)

203 Lobster is done in butter and lemon slices in the microwave here.

Posted by: Ben Had at November 30, 2025 06:35 PM (sDNVV)

204 Battlehill 12 year single malt

Posted by: Skip at November 30, 2025 06:40 PM (Ia/+0)

205 Never even tried lobster

Posted by: Skip at November 30, 2025 06:41 PM (Ia/+0)

206 Food related. We are honorary aunt and uncle to the daughter of dear friends. She got married a couple of weeks ago. (How is that possible? Just last week she was a toddler.) She and her hubby are Tolkien fans. Their wedding cake looked like Bag End in the Shire. Part of our gift was a collection of cook books including three based on food in The Hobbit and LOTR. I was informed that he has already asked to try a couple of the recipes now that they are back from the honeymoon.

The contagion spreads. (Evil laughter echoes in the background.)

Posted by: JTB at November 30, 2025 06:42 PM (yTvNw)

207 JTB, what fun. Thank you for sharing that.

Posted by: Ben Had at November 30, 2025 06:44 PM (sDNVV)

208 Dinner is done. Sipping on an eggnog now.

Posted by: Tuna at November 30, 2025 06:44 PM (lJ0H4)

209 Is this a tarragon or a dill?

https://youtu.be/juxmu2wNFkc

Posted by: Obligatory Seinfeld reference at November 30, 2025 06:44 PM (XQo4F)

210 Tuna, with brandy or bourbon?

Posted by: Ben Had at November 30, 2025 06:45 PM (sDNVV)

211 Posted by: JTB at November 30, 2025 05:28 PM (yTvNw)

I think I used Drambuie to make a cheesecake once. Or maybe Cointreau…??

Posted by: kallisto at November 30, 2025 06:46 PM (gACKv)

212 Fun Fact: I'm 23 cans of SPAM tall. Measured at the SPAM Museum (in my hometown of Austin MN) last spring.
Posted by: Fritzy at November 30,

Stacked long side up or short side up?

Posted by: From about That Time at November 30, 2025 06:46 PM (sl73Y)

213 Without getting too specific, I've had some digestive system issues which seem to be getting worse.

My GP suggested going lactose and gluten free and a couple of other suggestions until I saw a specialist.

So, I did. I wound up getting a gastroscopy and colonoscopy which showed nothing. But, got some suggestions there as well.

So, I'm running through the restricted diet thing for another week or two and then will start going back on things to see what effect that has.

I strongly suspect i already know the issue, which surprised me. But, we'll see.
Posted by: naturalfake at November 30, 2025 06:04 PM (iJfKG)

A different allergy entirely? Hopefully not the alpha gal one?

Posted by: Nova Local at November 30, 2025 06:46 PM (tOcjL)

214 212 Just had a bowl of broccoli cheese soup I made from scratch. Yes, it’s a mundane, lowly dish…but after tasting it mid-simmer and realizing it tasted flat, I added about an eighth tsp. of cayenne, and roughly equal nutmeg…and POOF! Magic was made.
Posted by: kallisto at November 30, 2025 06:29 PM (x2rZg)

It's amazing how a soup can perk up with the right amount of heat (I use black pepper, myself, although I have gone for cayenne if the need is high) or spice...it's not always (or even usually) a salting problem...

Posted by: Nova Local at November 30, 2025 06:48 PM (tOcjL)

215 A different allergy entirely? Hopefully not the alpha gal one?
Posted by: Nova Local at November 30, 2025 06:46 PM (tOcjL)

No, no meat allergy.

Thank God!

I think we need to develop a tick-borne lentil allergy to get back Our Would-Be Vegan Tyrants.

Posted by: naturalfake at November 30, 2025 06:49 PM (iJfKG)

216 231 A different allergy entirely? Hopefully not the alpha gal one?
Posted by: Nova Local at November 30, 2025 06:46 PM (tOcjL)

No, no meat allergy.

Thank God!

I think we need to develop a tick-borne lentil allergy to get back Our Would-Be Vegan Tyrants.

Posted by: naturalfake at November 30, 2025 06:49 PM (iJfKG)

But you think it's a food group, and not an internal issue?

Posted by: Nova Local at November 30, 2025 06:50 PM (tOcjL)

217 Chili is a great food to get me back on track though, and I've got enough to get me through the week.

Yesterday was chili day here as well. Great cold weather food!

I didn’t have lots of T’giving leftovers because I was guest at someone house. Whatever the hostess sent us home with was gone by Friday night.

Posted by: kallisto at November 30, 2025 06:51 PM (LxjM9)

218 CBD, thank you for this thread. Great ideas for those of us that love to cook and inspiration for those that want to give it a try.

Cheers, Good Sir.

Posted by: Ben Had at November 30, 2025 06:52 PM (sDNVV)

219 232 Nova: i personally just rediscovered black pepper.

Found I love it on buffalo wings. Works on other entrees as well. I always look for coarse-ground.
Posted by: qdpsteve at November 30, 2025 06:50 PM (uZFV0)

I love black pepper, like I love salt...I also like hot red pepper flake as my add to Italian sauces/dishes, especially ratatouille and pasta sauce. No pizza here for me, so no shaking it there (although that's probably where I grew to love it)...cayenne is 3rd ranked in this house, but it does get used (I prefer it to adding Tabasco b/c there's no vinegar add in I may not want)...

Posted by: Nova Local at November 30, 2025 06:53 PM (tOcjL)

220 It's amazing how a soup can perk up with the right amount of heat (I use black pepper, myself, although I have gone for cayenne if the need is high) or spice...it's not always (or even usually) a salting problem...

You know how you said upthread that some people were slavish to recipes? That was me til about 3 years ago.
A combo of having to cook on demand, realizing some recipes just sucked, and reading this Food Thread gave me the confidence to branch out, and tweak the recipe and discover new horizons in food prep

Posted by: kallisto at November 30, 2025 06:55 PM (/1ldg)

221 Yes, the Morons have helped me become a better cook!

Hat tip to you all

Posted by: kallisto at November 30, 2025 06:56 PM (/1ldg)

222 But you think it's a food group, and not an internal issue?
Posted by: Nova Local at November 30, 2025 06:50 PM (tOcjL)

No, fortunately it's not an internal issue.

But, you have to check those things out first. So, that's done.

Posted by: naturalfake at November 30, 2025 06:56 PM (iJfKG)

223 Battlehill 12 year single malt

*sniff* I would never drink a scotch that I can pronounce.
-- Scotch snobs everywhere

Posted by: Oddbob at November 30, 2025 06:56 PM (3nLb4)

224 237 It's amazing how a soup can perk up with the right amount of heat (I use black pepper, myself, although I have gone for cayenne if the need is high) or spice...it's not always (or even usually) a salting problem...

You know how you said upthread that some people were slavish to recipes? That was me til about 3 years ago.
A combo of having to cook on demand, realizing some recipes just sucked, and reading this Food Thread gave me the confidence to branch out, and tweak the recipe and discover new horizons in food prep
Posted by: kallisto at November 30, 2025 06:55 PM (/1ldg)

Then my job here is done...but I guess I'll still come back next week

Recipes are guidelines (and idea inspirations) only...you can color outside the lines in any way you want, and the dish will probably still work and might be even better...

Posted by: Nova Local at November 30, 2025 06:56 PM (tOcjL)

225 239 But you think it's a food group, and not an internal issue?
Posted by: Nova Local at November 30, 2025 06:50 PM (tOcjL)

No, fortunately it's not an internal issue.

But, you have to check those things out first. So, that's done.
Posted by: naturalfake at November 30, 2025 06:56 PM (iJfKG)

Yup, that was me before I got allergy #1 diagnosed...

Posted by: Nova Local at November 30, 2025 06:57 PM (tOcjL)

226 Yesterday was chili day here as well. Great cold weather food!

I just took a small roast out of the freezer to thaw. Going to dice it up and make chili tomorrow or the next day. Still undecided if I'm brave enough to try the cocoa suggestion.

Posted by: Oddbob at November 30, 2025 06:58 PM (3nLb4)

227 When making soup I've found that adding fresh cracked black pepper makes a big difference. Also, a tablespoon of vinegar, white or apple cider vinegar, in a big pot brings out a livelier flavor from the veggies. If I forget the vinegar when cooking, I add a teaspoon or so for the bowl during reheating.

Posted by: JTB at November 30, 2025 06:59 PM (yTvNw)

228 I looked up Drambuie cheesecake. It turns out that was not the one I made, it was Cointreau. But holy crap, does this one recipe look good:
Drambuie cheesecake with chocolate and poached pears

Posted by: kallisto at November 30, 2025 07:00 PM (x2rZg)

229 So the beans are precooked, I suppose? Before they are recooked to perfection in olive oil, garlic, and wine?

Posted by: Victoria at November 30, 2025 07:02 PM (oGX31)

230 Pears poached in Brandy and ginger. Do it!

Posted by: Ben Had at November 30, 2025 07:02 PM (sDNVV)

231 day. Still undecided if I'm brave enough to try the cocoa suggestion.
Posted by: Oddbob at November 30, 2025 06:58 PM (3nLb4)

Years ago I got this chili at the Farmers Market that turned out to be excellent. I asked the vendor what made it so good, they said, ‘’chocolate’. But I think they used melted semisweet or dark.

Posted by: kallisto at November 30, 2025 07:03 PM (x2rZg)

232 Tuna, with brandy or bourbon?
Posted by: Ben Had

Whiskey

Posted by: Tuna at November 30, 2025 07:03 PM (lJ0H4)

233 Tuna, Cheers!

Posted by: Ben Had at November 30, 2025 07:04 PM (sDNVV)

234 Posted by: JTB at November 30, 2025 06:59 PM (yTvNw)

IIRC, you are Lebanese?
My Lebanese friend of blessed memory was a great cook, she had her own restaurant for a while. One day I told her the soup I was making was lacking something, she said: just add some cracked black pepper!

And I just learned about the vinegar from my boss, she made vegetable soup that was lip-smacking good. I think it was the sweet potato in it, then the vinegar as counterpoint that made the sale.

Posted by: kallisto at November 30, 2025 07:08 PM (x2rZg)

235 My experience with using chocolate in chili is that it is pretty much a dominant flavoring and and to be used alone outside of the slight addition of peppers. It does not mix well with with spices. Not sure why. I tried dark alone at first and it was pretty good but anything added later turned into a train wreck in your mouth.

Posted by: pawn at November 30, 2025 07:12 PM (sPsWv)

236 I know everybody is gone but I used unsweetened cocoa powder in the chili plus the spices I usually use. I liked it, but I am not a foodie.

Posted by: screaming in digital at November 30, 2025 07:20 PM (UONii)

237 When boiling shrimp, scoop them out when they float to the top. They are done.

Posted by: MacRadDod at November 30, 2025 07:46 PM (gUHjI)

238 I will strongly second the suggestion of the Still Austin Blue Corn BIB! Excellent stuff! We waited at the distillery in Austin for a couple of bottles, and it was well worth it. They have a blended masterpiece called 'Tanager' for sale this Saturday at the distillery, and I am bringing a chair.

I would also recommend Wood Hat "Ol' Blue" Blue Corn Whiskey. Most delightful!

Posted by: Brewingfrog at November 30, 2025 09:34 PM (lVMtv)

239 Needs about 25 more shrimp. Then perfection

Posted by: SOMEASSHOLESTOLEMYPEN at November 30, 2025 10:33 PM (rKOAf)

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