Food Thread: Nice Buns! But Size Does Matter!

We are rapidly approaching that special week in December that requires festive foods. Seriously, I think it's the law, or at least in the Bible! Christmas, Hanukkah, New Year's Eve and New Year's Day all require some ridiculous, complicated, overly time-consuming, expensive culinary effort to make them special!

Or you could make Sloppy Joes.

Actually, now that I look at an actual sloppy Joe, it is less appealing than the image I have in my mind's eye from, oh, 40 years ago!

My point though is that festive doesn't have to mean complex. And it certainly doesn't have to mean expensive. Sure, if your tastes run to lobster and foie gras and caviar, and those are your favorite foods, then have at it!

But if your favorite food is a great cheeseburger dripping with your special sauce (ketchup and mayo?), then make that!

I am hosting a New Year's Eve dinner, and I am going to keep it simple. I had to restrain myself, because one of my favorite dishes is a French regional dish called Cassoulet, which is really just beans and meat. But...it is also a three day affair if done from scratch, so while it is absolutely delicious, I'll hold off a bit and make that on some dreary long weekend in March.

How about you?

******
I made Paella for a combination Hanukkah/Birthday celebration last week, and while it was successful, I was disappointed by the quality of the Chorizo that I used. My regular purveyor didn't have any, so I bought Boar's Head Chorizo at a good supermarket in my area. It looked...fine. But when I began to cut it into small chunks to be sauteed, I discovered that it was extremely hard (shut up!); far firmer than my go-to stuff. Yes, there are a bunch of different styles of Chorizo, but this stuff was like a dried salami, and not the best choice for Paella. And...the folks over at Boar's Head were quite skimpy with the paprika!

But was even worse was how damned salty it was! Far too salty, even for a dish that can handle a lot of salt. I had to back off on salt for the rest of the dish! Luckily I also bought some Keilbasa, just on a lark, and that worked out extremely well, and will be in my next batch.

One thing this Chorizo crisis reinforced in me was tasting the ingredients. It is a very good idea that cooks know what they are putting into their food. Maybe not the raw chicken, but it is important to know your ingredients, and the best way is to pop a bit into your mouth!

Oh...of course I stirred it! It is vital to stir the rice so that the flavors are distributed evenly, and it begins to cook without the hot and cold spots in the Paella pan affecting the final result. Once most of the liquid has evaporated and the rice no longer moves freely, that's when to stop! But don't listen to that "Pete Bog" curmudgeon.

******

******
Biomedical research is famously inexact, and is filled with weasel-words like suggests and associated and possibly. But I choose to believe this one because...duh!

High- and Low-Fat Dairy Consumption and Long-Term Risk of Dementia

Higher intake of high-fat cheese and high-fat cream was associated with a lower risk of all-cause dementia, whereas low-fat cheese, low-fat cream, and other dairy products showed no significant association. APOE ε4 status modified the association between high-fat cheese and AD. Our study's observational design limits causal inference.

Of course, my interpretation of this is that happiness reduces the risk of dementia, and high-fat cheese makes people happy!
******

I grabbed the only hamburger buns on the shelf, and while the burgers were great, with the biblically-mandated Kraft American Cheese (two slices!) on top, the bun was an embarrassment. Clearly it was in the pool!

Now, I am not suggesting that the bun should overlap the burger, and I am not resistant to the idea of a slightly larger burger, but this bun exceeded design limits.

******
Well, this is a new one for me! And I am very happy to have stumbled upon it. Brussels Sprouts Gratin sounds like something that I should have had, but I guess I was raised poorly and made some bad decisions in my life.

Sadly, "Dad Cooks Dinner" makes a hugely problematic modification to the recipe he cribbed from (the execrable J. Kenji López-Alt)!

I followed Kenji's basic technique but left out the bacon because some of my guests are vegetarians.

This is madness!
******

******
A friend graciously gave me some genuine grown-in-the-USA garlic, and I tasted one clove and planted the rest, because my pathetic failure last year is an anomaly...right? I hope so, because it's in the ground (actually, a large pot), and it had better work this time!

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

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1 Food fight

Posted by: Skip at December 21, 2025 04:01 PM (Ia/+0)

2 Mrs928 has baked our Traditional Christmas Lasagnas to be taken to my son's house.

She made one for us to eat today.

Posted by: toby928(c) at December 21, 2025 04:03 PM (jc0TO)

3 Have Brats, will fry up with onions and have on hard rolls

Posted by: Skip at December 21, 2025 04:03 PM (Ia/+0)

4 I'm debating whether or not I should bake a cake...

Posted by: Cow Demon at December 21, 2025 04:04 PM (4786I)

5 Why have a sloppy joe when you can have a manwich.

Posted by: Itinerant Alley Butcher at December 21, 2025 04:04 PM (/lPRQ)

6 For Christmas eve have a 1997 Osborne Port to open. Looked it up and its still available out there to buy now.

Posted by: Skip at December 21, 2025 04:04 PM (Ia/+0)

7 If I am at a store, and I see a food item with the WOMAN OWNED logo, that is a 100% guarantee I will not buy the item.

Posted by: Cow Demon at December 21, 2025 04:05 PM (4786I)

8 I really wish Taco Bell would bring back the old Bell Burger but to do that they would actually have to go back to using ground beef instead of the mystery meat they use now.

Posted by: Opinion fact at December 21, 2025 04:05 PM (KDPiq)

9 8 I really wish Taco Bell would bring back the old Bell Burger but to do that they would actually have to go back to using ground beef instead of the mystery meat they use now.
Posted by: Opinion fact at December 21, 2025 04:05 PM (KDPiq)

The Doritos Locos tacos are still amazing though.

Posted by: Cow Demon at December 21, 2025 04:06 PM (4786I)

10 Amazon sold me all beef hot dogs for under $2.75/pack. I had bought pickled onions a few months ago planning to try them on a hot dog. Finally, I'm doing that (yeah, I've been too cheap to buy all beef hot dogs, and I refuse to buy all non-beef hot dogs, so it's been months since the meal).

With my dijon, pickled onion and relish all beef hot dog, I'm making a "use up the fridge" vegetable stuffing, a tzatziki cucumber salad and strawberries.

Kid made homemade eggnog yesterday and failed to listen when I told her to be careful how long to cook it...so we have that pudding for dessert (not the plan, but pudding may have been a better idea than true eggnog for my kids yesterday).

Posted by: Nova Local at December 21, 2025 04:07 PM (tOcjL)

11 Paella is that opera with the clown in it, isn't it?

Posted by: Cicero (@cicero43) at December 21, 2025 04:07 PM (8DR9B)

12 It's a cold, rainy Sunday here in Idaho. I am making a crock-pot pork green chili, drinking beer and watching football. It's very nice to not do a lot sometimes.

Next couple of weeks will be hectic, as often happens around Christmas.

Posted by: Pug Mahon, I Have Become Comfortably Lame at December 21, 2025 04:08 PM (0aYVJ)

13 Posted by: Nova Local at December 21, 2025 04:07 PM (tOcj

That made me COL. ( chuckle out loud)

Posted by: Opinion fact at December 21, 2025 04:08 PM (KDPiq)

14 CBD. Why are you torturing kittens? Catsouffle is an abomination.

Posted by: Pete Bog at December 21, 2025 04:09 PM (4JJSm)

15 Local stores usually have several varieties of chorizo, most raw, some look like gnarly pepperoni stick you could drive nails with.

I suspect chorizo is just another name for spicy sausage with many regional/national varieties.

Posted by: Itinerant Alley Butcher at December 21, 2025 04:09 PM (/lPRQ)

16 Yesterday, since we had a hearty meal out, I made my sweet potato pumpkin and black bean chili. Lord, my family and I love it...and there's just something about the combo of taking your chili powder and cumin and adding cayenne, paprika, and cinnamon for the combo chili spice with those main veg. And wine - sauvignon blanc (with use it up chicken broth) in a chili.

Made a huge pot - all was gone. And it's so nice as a hearty wintery dish that involves veg...tomato soup is not hearty...but you can just have a bowl of this and be happy with dinner...

Posted by: Nova Local at December 21, 2025 04:09 PM (tOcjL)

17 I found a nice chunk of tri-tip in the freezer. It is thawing in the fridge, I will brine it on Tuesday, roast it on Wednesday, and dine on Philly sandwiches while soaking up three football games on Thursday.

Which reminds me that I need to buy some rolls today, before the supermarket descends into anarchy over the next few days.

Posted by: Idaho Spudboy at December 21, 2025 04:11 PM (GjEvj)

18 Sloppy Joe's versus Loose Meat Sammich! You decide!

Posted by: weft cut-loop at December 21, 2025 04:13 PM (mlg/3)

19 We were gifted a wild goose. I will be preparing it for Christmas Eve using this recipe.
https://tinyurl.com/3hjdzza5
I will also have a ham if the goose doesn't work out.

Posted by: neverenoughcaffeine at December 21, 2025 04:15 PM (2NHgQ)

20 I thought brains were very high in Cholesterol so if you had a diet very low to no Cholesterol your brain would shrink.

Posted by: Itinerant Alley Butcher at December 21, 2025 04:15 PM (/lPRQ)

21 The turkraken -- can such things be?

Posted by: H.P. Lovecraft at December 21, 2025 04:15 PM (kpS4V)

22 Linquica, calabrese or andouille for paella. US chorizo is nothing at all like the Spanish stuff.

And quit shaking the damn pan

Posted by: Pete Bog at December 21, 2025 04:16 PM (KZIFw)

23 Ran across an interesting holiday-ish snack yesterday while scanning a 1973 Benson, Arizona cookbook. Orange-flavored glazed pecans.

1 cup powdered sugar; ¼ cup orange juice concentrate; 2 cups pecan halves.

Keep the pecans heated; I did 225°. Mix sugar and concentrate and bring to a good boil. Add the pecans and stir “until all are coated” (these are the only instructions; I interpreted “coat” to mean at soft ball, i.e., 234°). Pour onto cookie sheet, cool, and separate.

It’s pretty good and an easy way to make an orange-fudge pecan jar, as long as you enjoy the flavor of orange juice concentrate.

“A change may be made with creme de menthe instead of orange juice, especially at Christmas time.”

From Mary Lou Turner.

Posted by: Stephen Price Blair at December 21, 2025 04:16 PM (EXyHK)

24 Pioneer Woman has the best sloppy joe recipe.

Posted by: neverenoughcaffeine at December 21, 2025 04:16 PM (2NHgQ)

25 I'm trying to figure out what we should have for the family Christmas get-together, which will be Sunday after Christmas.

I really don't want turkey and ham again, with all the trad foods. Thinking about a taco-burrito bar. Something casual that can be returned to for noshing at will. Need to run that by my kids and nephew and see if they're in favor.

Posted by: Dash my lace wigs! at December 21, 2025 04:16 PM (h7ZuX)

26 Wasn't Boar's Head brand the one that the FDA found absolutely abysmal conditions in the processing plants?

I could be mistaken.

Posted by: Idaho Spudboy at December 21, 2025 04:16 PM (GjEvj)

27 Wasn't Boar's Head brand the one that the FDA found absolutely abysmal conditions in the processing plants?

Yes. Apparently only their trucks are clean.

Posted by: Cicero (@cicero43) at December 21, 2025 04:17 PM (8DR9B)

28 7 If I am at a store, and I see a food item with the WOMAN OWNED logo, that is a 100% guarantee I will not buy the item.
Posted by: Cow Demon at December 21, 2025 04:05 PM (4786I)

Nah - depends on the product and the price. I rule out no products I can eat with my allergies if it delivers on quality, contents, and price.

Posted by: Nova Local at December 21, 2025 04:18 PM (tOcjL)

29 Dinner is pierogi with Ploughman's Choice cheese shredded on top, which is flavored by onions sautéed in balsamic vinegar.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:20 PM (kpS4V)

30 Baked meatballs yesterday and they been simmering in the sauce every since. So, spags tonight!

Posted by: Tonypete at December 21, 2025 04:20 PM (cYBz/)

31 I find that these last five years is the least trust I've ever had for food safety regard to restaurant and prepared foods and even packaged food , meats and fresh vegetables.

I don't know if it's my imagination but I feel like there has been more food borne illnesses related to the above than ever before.

Posted by: Opinion fact at December 21, 2025 04:20 PM (KDPiq)

32 Linquica, calabrese or andouille for paella.

For many years I lived about three or four blocks from a real German sausage shop in San Diego. “Sausage King” I believe it was called. Everything that had was amazing, and that included the linguica. It was run by a very old German couple. There was no one to take over when they finally stopped, helped, I think, by a fire.

It was a real relic of an older San Diego.

Posted by: Stephen Price Blair at December 21, 2025 04:21 PM (EXyHK)

33 I bought what turned out to be 14 thin cut boneless pork loin chops because good price and they looked good, packages them up two to a sandwich bags for freezing, about 4.5oz each "chop".
Gonna fry a a couple for supper tonight, and have on a simple store brand burger bun, maybe some cheese and mustard.

Posted by: From about That Time at December 21, 2025 04:21 PM (sl73Y)

34 Dinner is pierogi with Ploughman's Choice cheese shredded on top, which is flavored by onions sautéed in balsamic vinegar.
Posted by: All Hail Eris

I'm heading over. The ass kicking I'll get when I get back from the lovely Mrs. will be so worth it.

Posted by: Tonypete at December 21, 2025 04:21 PM (cYBz/)

35 13 Posted by: Nova Local at December 21, 2025 04:07 PM (tOcj

That made me COL. ( chuckle out loud)
Posted by: Opinion fact at December 21, 2025 04:08 PM (KDPiq)

I gave her a tiny strainer before she started and warned her to avoid "scrambled eggs" in it...so she didn't take it that far, but she didn't believe the time I told her and went til it felt thick...which of course when it cooled, meany pudding. Apparently, after the straining and cooling, it is pretty great for a 1st try, so there's worse things to screw up than overthickening...and the spouse is considering going half and half on eggnog and alcohol to thin it out for drinking his part...

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

36 3 Have Brats, will fry up with onions and have on hard rolls
Posted by: Skip at December 21, 2025 04:03 PM (Ia/+0)

Yum. I had some Bockwurst from a jar for lunch; nice mustard.

Posted by: m at December 21, 2025 04:21 PM (RuTUS)

37 meany = meant dang typo

Posted by: Nova Local at December 21, 2025 04:22 PM (tOcjL)

38 Yesterday somebody talked about so-called "Danish" cookies in the familiar round blue tin that are actually made in India under very unsanitary conditions (rats!). Check the tin.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:22 PM (kpS4V)

39 No Feast of the Seven Fishes for anyone?

One thing I miss about living in NY and my Italian friends.

Posted by: Opinion fact at December 21, 2025 04:23 PM (KDPiq)

40 Dinner is pierogi with Ploughman's Choice cheese shredded on top, which is flavored by onions sautéed in balsamic vinegar.
Posted by: All Hail Eris

Sounds fantastic

Posted by: Pete Bog at December 21, 2025 04:23 PM (KZIFw)

41 And quit shaking the damn pan
]i]
Posted by: Pete Bog at December 21, 2025 04:16 PM (KZIFw)

My regular source has excellent quality Spanish chorizo. I learned my lesson!

As for shaking and stirring? It is absolutely no negotiable and creates a better result.

One day you will learn...

Posted by: CharlieBrown'sDildo at December 21, 2025 04:24 PM (xG1o0)

42 I bought 50#s of pork from a local hog farm last week. Bacon, sausage and chops. I haven't had a chance to use any of it yet but wow! does it look nice. No artificial anything either.

Posted by: Tonypete at December 21, 2025 04:24 PM (cYBz/)

43 That's not a sloppy Joe, that is pickles with bread and ground beef.

Posted by: Aetius451AD work phone at December 21, 2025 04:24 PM (zZu0s)

44 I was considering Chinese takeout but there's only one Chinese restaurant in town. They may not be open.

Posted by: Rev. Wishbone at December 21, 2025 04:24 PM (nljXp)

45 I'm heading over. The ass kicking I'll get when I get back from the lovely Mrs. will be so worth it.
Posted by: Tonypete at December 21, 2025 04:21 PM (cYBz/)
----

Bring some back!

SE Michigan is a pierogi-rich environment. These were just from Kroger though. Still goood.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:24 PM (kpS4V)

46 30 Baked meatballs yesterday and they been simmering in the sauce every since.
Posted by: Tonypete at December 21, 2025 04:20 PM (cYBz/)

That wasn't a typo, was it? So PA/OH!

Posted by: Dash my lace wigs! at December 21, 2025 04:24 PM (h7ZuX)

47 Really, that picture is freaking me out. Who would eat that? If you have the time and ingredients, just make a good cheeseburger.

Posted by: Aetius451AD work phone at December 21, 2025 04:25 PM (zZu0s)

48 Posted by: Stephen Price Blair at December 21, 2025 04:16 PM (EXyHK)

Glazed nuts in general are wonderful!

Posted by: CharlieBrown'sDildo at December 21, 2025 04:25 PM (xG1o0)

49 pickles with bread and ground beef.

I already want one, you didn’t have to sell me on it!

Posted by: Stephen Price Blair at December 21, 2025 04:25 PM (EXyHK)

50 I just had a delicious Reuben with Mrs. Red and a lovely couple whose last name rhymes with Fildo!

Posted by: RI Red at December 21, 2025 04:26 PM (eXHt3)

51 Wasn't Boar's Head brand the one that the FDA found absolutely abysmal conditions in the processing plants?

*stops chewing lunch*

Damn it!

Posted by: Diogenes at December 21, 2025 04:26 PM (2WIwB)

52 And got stuff needed to make Scotch Eggs for Christmas morning

Posted by: Skip at December 21, 2025 04:26 PM (Ia/+0)

53 Or you could make Sloppy Joes.

Question: At what point in the process do you put on the cheese?

Posted by: Chuck Schumer at December 21, 2025 04:27 PM (8DR9B)

54 We get Boars Head deli stuff here, ain't died yet

Posted by: Skip at December 21, 2025 04:27 PM (Ia/+0)

55 While that sammich up top looks mighty good, I have an urge for a good Cuban sandwich. Must be the pickles I see.
Sigh...sadly no good Cuban restaurants within a miles of me.

Posted by: Diogenes at December 21, 2025 04:27 PM (2WIwB)

56 Having Christmas dinner at a friend's and it will be Thanksgiving Round II. I'm fine with it. Haven't had my fill of turkey yet.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:28 PM (kpS4V)

57 Glazed nuts in general are wonderful!
Posted by: CharlieBrown'sDildo at December 21, 2025 04:25 PM (xG1o0)

*blinks*

Posted by: Mayor Pete at December 21, 2025 04:28 PM (8DR9B)

58 25 I'm trying to figure out what we should have for the family Christmas get-together, which will be Sunday after Christmas.

I really don't want turkey and ham again, with all the trad foods. Thinking about a taco-burrito bar. Something casual that can be returned to for noshing at will. Need to run that by my kids and nephew and see if they're in favor.
Posted by: Dash my lace wigs! at December 21, 2025 04:16 PM (h7ZuX)

Returning to noshing is rough unless you keep it warm...with that being the case, I'd want something in a crockpot to keep hot with the stuff around it something that can sit 2-6 hours...

Meatball subs, chili and cheese nachos, BBQ, something like that would be the play if you want it to sit hours...

Posted by: Nova Local at December 21, 2025 04:28 PM (tOcjL)

59 New Year's Eve and New Year's Day all require some ridiculous, complicated, overly time-consuming, expensive culinary effort to make them special!

Not really. Two-pound block of Velveeta, two cans of Ro-Tel, as many corn chips as it will take to eat it all. Slice the Velveeta into reasonable bits, place in glass casserole. Pour both cans of Ro-Tel in. Place in microwave and nuke on medium for several minutes, stirring occasionally. When it's a consistent saucy ... consistency, serve with chips.

Heck, it's just as easy as sloppy joes. (Oh, and if you already got out the hamburger and browned it, that's ok. Just throw that hamburger into the cheese, too. It's now a beefy Ro-Tel-Velveeta dip.)

Posted by: GWB at December 21, 2025 04:29 PM (Esy/h)

60 Nova Local, we are a family rich with CrockPots. No problemo.

Posted by: Dash my lace wigs! at December 21, 2025 04:29 PM (h7ZuX)

61 Good afternoon all
I thought the tradition for Jewish people was to go out for Chinese food on Christmas. Not that I'd ever do that. Now I usually get to celebrate both holidays but will be some placewhere it is 82 degrees year round on Christmas and I can't wait to get there. Don't know where we will be eating on Christmas. Hmmm. It is a Dutch island. Do the Dutch have a gustatory tradition for Christmas?

Posted by: Sharon(willow's apprentice) at December 21, 2025 04:30 PM (t/2Uw)

62 Oh, saw the Royal Ballet's "Nutcracker" at the movie theater today. Splendid rendition and worth seeing if it's in your area.

#HotDrosselmeyer

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:30 PM (kpS4V)

63 Boars Head had that liverwurst problem a year or so ago where some people got sick.

Their solution was to close the plant and stop selling liverwurst.

Posted by: SpeakingOf at December 21, 2025 04:31 PM (6ydKt)

64 No Feast of the Seven Fishes for anyone?

I'll do my version shortly. Baccala, calamari, clam chowder, shrimp, pasta with clam sauce, anchovies and lots of wine. One of the old ladies down the street will stop over and bring whatever strikes her fancy. She claims that long ago she was some mobbed up guys' goomah.

I believe her.

Posted by: Tonypete at December 21, 2025 04:31 PM (cYBz/)

65 54 We get Boars Head deli stuff here, ain't died yet
Posted by: Skip at December 21, 2025 04:27 PM (Ia/+0)

Not surprising. Their body count was only 10.

https://tinyurl.com/4vcv8s7s

Posted by: Cicero (@cicero43) at December 21, 2025 04:31 PM (8DR9B)

66 I like Big Buns and I cannot lie.

Posted by: Sir Eats-A-Lot at December 21, 2025 04:31 PM (/t0DF)

67 Posted by: RI Red at December 21, 2025 04:26 PM (eXHt3)

Merry Christmas!

Posted by: CharlieBrown'sDildo at December 21, 2025 04:31 PM (xG1o0)

68 "ageing" scotch by re-using the top shelf bottles as decanters for the bottom shelf rotgut used to be a thing.

It is not something you do for your good friend, unless you want to find that the bottle of Calvados he sets aside for you in the back of the cabinet is actually popskull apple brandy

Posted by: Kindltot at December 21, 2025 04:32 PM (rbvCR)

69 Thinking about a taco-burrito bar. Something casual that can be returned to for noshing at will. Need to run that by my kids and nephew and see if they're in favor.
Posted by: Dash my lace wigs! at December 21, 2025 04:16 PM (h7ZuX)
----

I had friends who celebrated with Taco Christmas! It was Jammies All Day too. Very laid back.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:32 PM (kpS4V)

70 Sharon, nice! Enjoy your tropical Christmas!

I'm not familiar with Dutch holiday food fare.

Posted by: Dash my lace wigs! at December 21, 2025 04:32 PM (h7ZuX)

71 While we are having hot dogs tonight, I do have a roast beast defrosting in the fridge. Told the spouse I'm gonna break this one down into steaks, then strips for fajitas and stir fry (and the ribs for beef bone broth) b/c it's been a while since we've had anything like true steak, so I'm gonna cut some of those out, and then chop/prep the rest for fast dinners.

Caramelized onions and red wine jus with mashed potatoes...it's like holiday dinner not on the holiday - it will probably be our Tuesday dinner...although maybe Wednesday if the defrost takes forever...it is almost 10lbs of beef rib roast...

Posted by: Nova Local at December 21, 2025 04:33 PM (tOcjL)

72 That wasn't a typo, was it? So PA/OH!
Posted by: Dash my lace wigs!

HA! And the pretty lady wins a kewpie doll!! LOL

Posted by: Tonypete at December 21, 2025 04:33 PM (cYBz/)

73 Do the Dutch have a gustatory tradition for Christmas?

Posted by: Sharon(willow's apprentice) at December 21, 2025 04:30 PM (t/2Uw)

Bitteballen and beer!

Posted by: CharlieBrown'sDildo at December 21, 2025 04:34 PM (xG1o0)

74 I made pot pie yesterday for dinner.
Chopped up turkey, gravy made from some frozen broth from a corned beef, sauteed onions and carrots.
I will add dried mushrooms and more spices next time, but the crust turned out very well since I used lower gluten white wheat flour.

Posted by: Kindltot at December 21, 2025 04:34 PM (rbvCR)

75 Also, that study should have said, "GOOD cheese and cream aids in preventing dementia." Anything made with "low fat" milk (and substituting oil- bleach!) is missing the whole point of the milk. Whether it's making cream cheese, yogurt, butter, or regular cheese, the POINT is the milk fats. (Do NOT get me started on "low-fat buttermilk"!)

Posted by: GWB at December 21, 2025 04:35 PM (Esy/h)

76 My contribution to Christmas dinner is saffron/ chicken liver risotto and the wine

Posted by: Ben Had at December 21, 2025 04:35 PM (sDNVV)

77 Yesterday was tamale day in my Hispanic wife's family. Last week we ordered 35 lbs of masa to be picked up yesterday morning. Then earlier this week we went to the local Northgate market and bought three types of dried chilis. We spent Thursday evening de-seeding the chilis and soaking them overnight and Friday evening cooking and pureeing them in a blender to make the sauce. Wife's sister spent Thursday and Friday shredding a bunch of pre-cooked pork for the filling.

Saturday was an all-day affair with extended family 90+ y.o. parents and aunts, cousins, siblings and offsprings assembling the entire mess together and cooking the finished tamales.

We left our house at 8:30 AM and didn't get back home until almost 3 this morning. Our older son flew out from the east coast to participate. It was a long, but fun day and a good chance to interact with the nieces and nephews and in some cases their offspring (great-nieces?).

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at December 21, 2025 04:35 PM (QGaXH)

78 (Do NOT get me started on "low-fat buttermilk"!)

Care to weigh in on fat-free "cheese"?

Posted by: Cicero (@cicero43) at December 21, 2025 04:36 PM (8DR9B)

79 60 Nova Local, we are a family rich with CrockPots. No problemo.
Posted by: Dash my lace wigs! at December 21, 2025 04:29 PM (h7ZuX)

Then yeah, I'd do the crockpot thing for all the hot stuff and make something fun. Since it's not the day, folks may appreciate the fun meal. I'd do something with beef just b/c it will still be special after this year with beef prices...

Any of my ideas worked with beef

. You can tell I have a holiday theme this year. I know someone mentioned the 7 fishes, but this year - nah, it's not special enough...

Posted by: Nova Local at December 21, 2025 04:36 PM (tOcjL)

80 Nah - depends on the product and the price. I rule out no products I can eat with my allergies if it delivers on quality, contents, and price.
Posted by: Nova Local at December 21, 2025 04:18 PM (tOcjL)

Well, I have the luxury of not having food allergies. I DESPISE virtue signaling. And to me, that stupid logo is cheap virtue signaling.

Posted by: Cow Demon at December 21, 2025 04:37 PM (4786I)

81 ...noshing...

Posted by: Dash my lace wigs! at December 21, 2025 04:16 PM (h7ZuX)

I love that sort of thing, although I usually overeat!

Keep us posted on the final menu!

Posted by: CharlieBrown'sDildo at December 21, 2025 04:37 PM (xG1o0)

82 61 Good afternoon all
I thought the tradition for Jewish people was to go out for Chinese food on Christmas. Not that I'd ever do that. Now I usually get to celebrate both holidays but will be some placewhere it is 82 degrees year round on Christmas and I can't wait to get there. Don't know where we will be eating on Christmas. Hmmm. It is a Dutch island. Do the Dutch have a gustatory tradition for Christmas?
Posted by: Sharon(willow's apprentice) at December 21, 2025 04:30 PM (t/2Uw)

Nah, it's a tradition for Christmas Story fans, too...ask me how I know...

Posted by: Nova Local at December 21, 2025 04:37 PM (tOcjL)

83 Love Sloppy Joe's. My go to recipe:

1 pound lean ground beef
¼ cup chopped onion
¼ cup chopped green bell pepper
¾ cup ketchup, or to taste
1 tablespoon brown sugar, or to taste
1 teaspoon yellow mustard, or to taste
½ teaspoon garlic powder
salt and ground black pepper to taste

Posted by: olddog in mo at December 21, 2025 04:38 PM (bQ4nt)

84 Happy Hanukkah!

Posted by: RI Red at December 21, 2025 04:38 PM (EbHVJ)

85 4 I'm debating whether or not I should bake a cake...
Posted by: Cow Demon at December 21, 2025 04:04 PM (4786I)

I vote "yes."

Posted by: m at December 21, 2025 04:38 PM (RuTUS)

86 I just had a delicious Reuben with Mrs. Red and a lovely couple whose last name rhymes with Fildo!
Posted by: RI Red at December 21, 2025 04:26 PM (eXHt3)

We were discussing Genesis this morning, and got to the part about Reuben's ... nastiness. He lost his rightful place because of it. Teacher said "All he got was a sandwich."

Posted by: GWB at December 21, 2025 04:38 PM (Esy/h)

87 53 Or you could make Sloppy Joes.

Question: At what point in the process do you put on the cheese?
Posted by: Chuck Schumer at December 21, 2025 04:27 PM (8DR9B

As you are a Communist, of course you would suggest putting cheese on sloppy joes.

Posted by: Cow Demon at December 21, 2025 04:39 PM (4786I)

88 We're baking a huge smoked and honey baked spiral cut ham for Christmas. Walmart Purple foil wrapped is best ham.

Honey Baked Ham Store is overpriced and is not as good IMHO.

Posted by: Maj. Healey at December 21, 2025 04:39 PM (abIsI)

89 My wife just finished making two batches of fudge for Christmas gifts.

Posted by: High tech at December 21, 2025 04:41 PM (37cEZ)

90 I no longer have any desire to eat burgers that are too big for my jaws and drip down to my elbow.

I'm leaning more toward dinner roll size sliders or the classic deluxe cheeseburger. Fresh is always better than big, sloppy and the heat lamp.

Posted by: Rev. Wishbone at December 21, 2025 04:42 PM (nljXp)

91 My wife just finished making two batches of fudge for Christmas gifts.
Posted by: High tech

Is she giving you anything else, or is that it?

Posted by: MkY at December 21, 2025 04:42 PM (q6tQZ)

92 As you are a Communist, of course you would suggest putting cheese on sloppy joes.
Posted by: Cow Demon at December 21, 2025 04:39 PM (4786I)

Somebody must do it, because that looks like a nice slice of cheddar on that sloppy joe at the top.

Posted by: SpeakingOf at December 21, 2025 04:42 PM (6ydKt)

93 Cheese on a Sloppy Joe has to be a Communist plot

Posted by: Skip at December 21, 2025 04:44 PM (Ia/+0)

94 92 As you are a Communist, of course you would suggest putting cheese on sloppy joes.
Posted by: Cow Demon
Cheese? Really?
Sounds more like some pagan ritual activity.

Posted by: Maj. Healey at December 21, 2025 04:45 PM (abIsI)

95 87 53 Or you could make Sloppy Joes.

Question: At what point in the process do you put on the cheese?
Posted by: Chuck Schumer at December 21, 2025 04:27 PM (8DR9B

As you are a Communist, of course you would suggest putting cheese on sloppy joes.
Posted by: Cow Demon at December 21, 2025 04:39 PM (4786I)

I put fried onions on a sloppy joe...gives it crunch and extra onionyness...

Posted by: Nova Local at December 21, 2025 04:45 PM (tOcjL)

96 Boar's Head squid is much more flavorful than the Boar's Head octopus.

Posted by: Rev. Wishbone at December 21, 2025 04:45 PM (nljXp)

97 We’re smoking a 16 pound prime rib for Xmas. Normally $18 a pound. On sale for $12. That’s sirloin pricing. So while beef is generally expensive now, there are excellent deals to be had out there.

Posted by: Elric the Blade at December 21, 2025 04:46 PM (FL09G)

98 So while beef is generally expensive now, there are excellent deals to be had out there.

See us.

Posted by: Boars Head at December 21, 2025 04:48 PM (8DR9B)

99 I always liked sloppy joes except for the small problem of all the meat falling out of it by the end and you’re left with a quarter of a bun stained red and as soggy as a sponge.

Posted by: SpeakingOf at December 21, 2025 04:48 PM (6ydKt)

100 92 As you are a Communist, of course you would suggest putting cheese on sloppy joes.
Posted by: Cow Demon at December 21, 2025 04:39 PM (4786I)

Somebody must do it, because that looks like a nice slice of cheddar on that sloppy joe at the top.
Posted by: SpeakingOf at December 21, 2025 04:42 PM (6ydKt)

It sure does!

Posted by: m at December 21, 2025 04:48 PM (RuTUS)

101 No Feast of the Seven Fishes for anyone?

I'll do my version shortly. Baccala, calamari, clam chowder, shrimp, pasta with clam sauce, anchovies and lots of wine. One of the old ladies down the street will stop over and bring whatever strikes her fancy. She claims that long ago she was some mobbed up guys' goomah.

I believe her.
Posted by: Tonypete at December 21, 2025 04:31 PM (cYBz/)

So far I have five of seven on the menu. Anchovies canapes, mussels marinara, some kind of shrimp, angel hair pasta and blue crab, calamari...maybe fry some catfish and do some lox for breakfast....

Posted by: Joe Kidd at December 21, 2025 04:49 PM (nbLIj)

102 I miss the little neighborhood meat emporium near my digs in MD. Their ground brisket and bacon was to die for.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:49 PM (kpS4V)

103 Sloppy Joes are revolting. Sorry. The meat can be very flavorful and worth eating, but the bun-based delivery system destroys texture as is soft over soft, and guarantees a sloppy mess. Stick with a burger or, if you want sloppy beef, scoop it up with a taco shell.

Posted by: Elric the Blade at December 21, 2025 04:50 PM (FL09G)

104 65 54 We get Boars Head deli stuff here, ain't died yet
Posted by: Skip at December 21, 2025 04:27 PM (Ia/+0)

Not surprising. Their body count was only 10.

https://tinyurl.com/4vcv8s7s
Posted by: Cicero (@cicero43) at December 21, 2025 04:31 PM (8DR9B)

Yikes.
The outbreak, which occurred between May and November 2024, resulted in 61 illnesses and 10 deaths across 19 states....

Posted by: m at December 21, 2025 04:50 PM (RuTUS)

105 I no longer have any desire to eat burgers that are too big for my jaws and drip down to my elbow.

I'm leaning more toward dinner roll size sliders or the classic deluxe cheeseburger. Fresh is always better than big, sloppy and the heat lamp.
Posted by: Rev. Wishbone
--------------

I switched to Pepperidge Farms slider buns. Perfect size.

Posted by: olddog in mo at December 21, 2025 04:50 PM (bQ4nt)

106 I am making my most favorite dinners between now and New Year's Day. Some are more involved than others, but nothing ridiculous.

Garlic Rosemary Pork loin (Today, it was wonderful) with brown rice and asparagus (which was on sale)

Deconstructed Cabbage rolls. I chop the cabbage, cook it, and place it on the bottom of a casserole dish. The meat rice mixture is shaped to fit exactly on top. Then the sauce goes on top of that. Tastes like cabbage rolls without the fuss.

Rib roast

Jambalaya

Festive pork loin (Look it up in Better Homes and Gardens Cookbook.)

Posted by: no one at December 21, 2025 04:52 PM (W7XSX)

107 103 Sloppy Joes are revolting. Sorry. The meat can be very flavorful and worth eating, but the bun-based delivery system destroys texture as is soft over soft, and guarantees a sloppy mess. Stick with a burger or, if you want sloppy beef, scoop it up with a taco shell.
Posted by: Elric the Blade at December 21, 2025 04:50 PM (FL09G)

Use a different bun and toast it? And then add my fried onions? Be happier!

Posted by: Nova Local at December 21, 2025 04:54 PM (tOcjL)

108 Boar's Head squid is much more flavorful than the Boar's Head octopus.
Posted by: Rev. Wishbone at December 21, 2025 04:45 PM (nljXp)

I'm a sucker for good squid tentacle.

Posted by: Cicero (@cicero43) at December 21, 2025 04:54 PM (8DR9B)

109 >>> I always liked sloppy joes except for the small problem of all the meat falling out of it by the end and you’re left with a quarter of a bun stained red and as soggy as a sponge.

Posted by: SpeakingOf

>I find my experience to be more enjoyable if I wrap my burgers in wax paper, like a burger joint, and that way I can eat it with one hand without the mess.

Posted by: Rev. Wishbone at December 21, 2025 04:54 PM (nljXp)

110 97 We’re smoking a 16 pound prime rib for Xmas. Normally $18 a pound. On sale for $12. That’s sirloin pricing. So while beef is generally expensive now, there are excellent deals to be had out there.
Posted by: Elric the Blade at December 21, 2025 04:46 PM (FL09G)

Oh yes, indeedy! 4-5 pound prime rib is on the Christmas menu here. I like Chef John's method. Local Amish market is getting 12.99/lb. Their beef never disappoints...

Posted by: Joe Kidd at December 21, 2025 04:55 PM (nbLIj)

111 64 No Feast of the Seven Fishes for anyone?

I'll do my version shortly. Baccala, calamari, clam chowder, shrimp, pasta with clam sauce, anchovies and lots of wine. One of the old ladies down the street will stop over and bring whatever strikes her fancy. She claims that long ago she was some mobbed up guys' goomah.

I believe her.
Posted by: Tonypete at December 21, 2025 04:31 PM (cYBz/)
——

My grandfather from Italy did the F7F every Xmas. I cooked it once for my mom (his daughter) but theres’ only 2 or 3 fish/seafood she’ll eat, so … it was a one-and-done.

Posted by: Elric the Blade at December 21, 2025 04:55 PM (FL09G)

112 Sloppy Joes are revolting. Sorry. The meat can be very flavorful and worth eating, but the bun-based delivery system destroys texture as is soft over soft, and guarantees a sloppy mess. Stick with a burger or, if you want sloppy beef, scoop it up with a taco shell.
Posted by: Elric the Blade at December 21, 2025 04:50 PM (FL09G)

Use a different bun and toast it? And then add my fried onions? Be happier!
Posted by: Nova Local at December 21, 2025 04:54 PM

The Miracle Whip will protect the bun.

*shifty eyes*

Posted by: toby928(c) at December 21, 2025 04:55 PM (jc0TO)

113 The Miracle Whip will protect the bun.

So will FlexSeal, and it tastes better.

Posted by: Cicero (@cicero43) at December 21, 2025 04:56 PM (8DR9B)

114 Made a killer cookie this week - chocolate espresso - used instant espresso in the mostly sugar-cookie like base and then chopped in both Trader Joe's dark chocolate coffee bars and Aldi's sea salt dark chocolate bars. These were dangerously good (and made dairy and nut free, although they don't have to be- dairy sub was just the fat, and the nuts didn't exist)...

Posted by: Nova Local at December 21, 2025 04:56 PM (tOcjL)

115 I've made 8 batches of microwave peanut brittle so far.
Easy peasy

Posted by: Elrond Hubbard at December 21, 2025 04:56 PM (iZHkp)

116 Our local grocer dropped Boars Head and switched to Dietz and Watson deli meats.

Posted by: olddog in mo at December 21, 2025 04:56 PM (bQ4nt)

117 Three minutes to box fudge brownies.

Posted by: toby928(c) at December 21, 2025 04:56 PM (jc0TO)

118 I like my brownies gooey, like a lava cake in the center.

Posted by: toby928(c) at December 21, 2025 04:57 PM (jc0TO)

119 Giant has these Kobe beef sliders. At least they call them Kobe. But they are just the right size for me. Finding the perfect roll though is difficult. I like brioche but most of the time they are too fat. Too much bun. Potato rolls aren't bad. Would never eat what's called hamburger rolls.
Favorite toppings: avocado, carmelized onions, Tomato okay but never ever lettuce.

Posted by: Sharon(willow's apprentice) at December 21, 2025 04:57 PM (t/2Uw)

120 We’re smoking a 16 pound prime rib for Xmas. Normally $18 a pound. On sale for $12. That’s sirloin pricing. So while beef is generally expensive now, there are excellent deals to be had out there.
Posted by: Elric the Blade at December 21, 2025 04:46 PM (FL09G)

Oh yes, indeedy! 4-5 pound prime rib is on the Christmas menu here. I like Chef John's method. Local Amish market is getting 12.99/lb. Their beef never disappoints...
Posted by: Joe Kidd at December 21, 2025 04:55 PM (nbLIj)
——

[fistbump] [not the gay homo bump, but the manly AoS bump]

Posted by: Elric the Blade at December 21, 2025 04:57 PM (FL09G)

121 >> No Feast of the Seven Fishes for anyone?

Around here, they would shoot you, drag your body through the streets and hang what’s left on a telephone pole if you didn’t have Seven Fishes. Shrimp (done several ways), spaghetti and clam sauce, calamari, scungilli, lobster, crab and anchovies (because a lot of Neanderthals don’t like baccala).

Posted by: Marcus T at December 21, 2025 04:58 PM (jBtak)

122 So, we did 4 cookies for advent - gingerbread drop, double chocolate chip, chocolate espresso, and pumpkin drop.

Have also made about 4 types of savory Chex mix and 4 types of Muddy Buddies.

Kid has left me 6 egg whites from the egg nog, so we're debating meringue cookies or macaroon cookies for cookie #5 (I want the latter, she wants the former)...

Posted by: Nova Local at December 21, 2025 04:58 PM (tOcjL)

123 119 Giant has these Kobe beef sliders. At least they call them Kobe. But they are just the right size for me. Finding the perfect roll though is difficult. I like brioche but most of the time they are too fat. Too much bun. Potato rolls aren't bad. Would never eat what's called hamburger rolls.
Favorite toppings: avocado, carmelized onions, Tomato okay but never ever lettuce.
Posted by: Sharon(willow's apprentice) at December 21, 2025 04:57 PM (t/2Uw)
——

I too don’t like too much roll. I hollow out the rolls or go with pita bread. Remember that?

Posted by: Elric the Blade at December 21, 2025 04:59 PM (FL09G)

124 So CBD what are you making for NYE instead of cassoulet?

I've got Xmas Eve and another dinner the coming week for friends, pondering the menu. Probably from-scratch chicken pot pies for the second one.

Right now it's gorgeous sunny low 70s but by Wed. we're suppose to actually have weather - rain. So some hearty holiday dishes will "feel" right.

Posted by: rhomboid at December 21, 2025 04:59 PM (U/Byj)

125 Just made some beautiful roasted beets.

Risotto is next.

Posted by: RedMindBlueState at December 21, 2025 05:01 PM (Wnv9h)

126 Wife and daughter made meringue cookies this past week. Took me awhile to figure out what the texture reminded me of... airy like a cheetoh.

Posted by: olddog in mo at December 21, 2025 05:02 PM (bQ4nt)

127 My father owned a bakery while I was growing up and bulky rolls were by far the best. But the premade rolls at the supermarket are not the same. Anyone try those little Hawaiian slide rolls?

Posted by: Sharon(willow's apprentice) at December 21, 2025 05:02 PM (t/2Uw)

128 Is US grown garlic more better than ferrin-grown?

Posted by: LASue at December 21, 2025 05:02 PM (YDB6U)

129 125 Just made some beautiful roasted beets.

Risotto is next.
Posted by: RedMindBlueState at December 21, 2025 05:01 PM (Wnv9h)

Putting the two together for princess risotto or keeping separate?

Posted by: Nova Local at December 21, 2025 05:02 PM (tOcjL)

130 My father owned a bakery while I was growing up and bulky rolls were by far the best. But the premade rolls at the supermarket are not the same. Anyone try those little Hawaiian slide rolls?
Posted by: Sharon(willow's apprentice) at December 21, 2025 05:02 PM (t/2Uw)

What a dream! Did you get to work there?

Posted by: LASue at December 21, 2025 05:03 PM (YDB6U)

131 So, I was getting a giant TV installed and the lovely and fashionable Mrs naturalfake and our future DiL decided to go get holiday nails done, and on their way back stopped by Buc-Ees

And got some humongous BBQ Triple Meat sandwiches so now we are going to have a delicious early evening dinner with brewskis.

They also got some fun photos with the Buc-ee's mascot and sparkly fashionable nails.

Mission accomplished for the ladies.

Posted by: naturalfake at December 21, 2025 05:03 PM (iJfKG)

132 So CBD what are you making for NYE instead of cassoulet?

Posted by: rhomboid at December 21, 2025 04:59 PM (U/Byj)

Shrimp with Ceci Beans and Serrano chiles
Herb-crusted tenderloin roast
Roasted carrots
Salad
Flourless chocolate cake
Chocolate chip cookies with ice cream

Posted by: CharlieBrown'sDildo at December 21, 2025 05:04 PM (xG1o0)

133 Glazed nuts in general are wonderful!
Posted by: CharlieBrown'sDildo at December 21, 2025 04:25 PM (xG1o0)

*watches ball comes flying lazily towards the plate*

*checks watch*

*reads War and Peace*

*checks on ball, still flying*

Posted by: Aetius451AD work phone at December 21, 2025 05:06 PM (zZu0s)

134 61 Good afternoon all
I thought the tradition for Jewish people was to go out for Chinese food on Christmas. Not that I'd ever do that. Now I usually get to celebrate both holidays but will be some placewhere it is 82 degrees year round on Christmas and I can't wait to get there. Don't know where we will be eating on Christmas. Hmmm. It is a Dutch island. Do the Dutch have a gustatory tradition for Christmas?
Posted by: Sharon(willow's apprentice) at December 21, 2025 04:30 PM (t/2Uw)

Well, in my youth I dated many handsome Jewish young men and yes, from my (LA-based) experience, Jews eat Chinese food on Christmas and then go the the movies.

Posted by: LASue at December 21, 2025 05:06 PM (YDB6U)

135 We also occasionally made some orata alla Barese for some of the people from Puglia. But the way they make it, often with the head of the sea bream, was a little too much for the wimpy people.

Posted by: Marcus T at December 21, 2025 05:06 PM (jBtak)

136
104 65 54 We get Boars Head deli stuff here, ain't died yet
Posted by: Skip at December 21, 2025 04:27 PM (Ia/+0)

Not surprising. Their body count was only 10.

https://tinyurl.com/4vcv8s7s
Posted by: Cicero (@cicero43) at December 21, 2025 04:31 PM (8DR9B)

Yikes.
The outbreak, which occurred between May and November 2024, resulted in 61 illnesses and 10 deaths across 19 states....
Posted by: m at December 21, 2025 04:50 PM

-------

Decomposing meat in uncleaned machinery.. Illegal immigrant employees who don't believe in germs because they can't see them. Suspicious looking cavities in some meat products that tested positive for STDs. Management reported record profits that year, attributing it to cutting expenses.

Posted by: Semi-Literate Thug at December 21, 2025 05:06 PM (AWhz/)

137 Posted by: LASue at December 21, 2025 05:02 PM (YDB6U)

Yes, I think so. And US garlic isn't grown in a stew of heavy metals and sewage, like the cheap Chinese stuff that is imported.

Posted by: CharlieBrown'sDildo at December 21, 2025 05:06 PM (xG1o0)

138 The key lime cheesecake bar ingredients are waiting.

Posted by: DaveA at December 21, 2025 05:07 PM (FhXTo)

139 103 Sloppy Joes are revolting. Sorry. The meat can be very flavorful and worth eating, but the bun-based delivery system destroys texture as is soft over soft, and guarantees a sloppy mess. Stick with a burger or, if you want sloppy beef, scoop it up with a taco shell.
Posted by: Elric the Blade at December 21, 2025 04:50 PM (FL09G)

Use a different bun and toast it? And then add my fried onions? Be happier!

Sloppy Joe is my go-to when I have to use up some ground beef and weather/time considerations eliminate the burger option. Lots of onion, and either bbq or tomato sauce. Never thought to add cheese, but given how deep I am into my Old Fashion, I'll allow it...
Posted by: Nova Local at December 21, 2025 04:54 PM

Posted by: Joe Kidd at December 21, 2025 05:07 PM (nbLIj)

140 126 Wife and daughter made meringue cookies this past week. Took me awhile to figure out what the texture reminded me of... airy like a cheetoh.
Posted by: olddog in mo at December 21, 2025 05:02 PM (bQ4nt)

That is when they are the best...but they are almost health food, and macaroons feel more substantial (and I'm a sucker for coconut)...

Posted by: Nova Local at December 21, 2025 05:07 PM (tOcjL)

141 Anyone try those little Hawaiian slide rolls?
Posted by: Sharon(willow's apprentice)
------------

One Christmas brunch I tore them apart and put in bread pan, poured French Toast egg wash over them and baked it. It was well received.

Posted by: olddog in mo at December 21, 2025 05:09 PM (bQ4nt)

142 Putting the two together for princess risotto or keeping separate?
Posted by: Nova Local at December 21, 2025 05:02 PM

Nope. Separate. Risotto is going with seared scallops.

Posted by: RedMindBlueState at December 21, 2025 05:09 PM (Wnv9h)

143 Of course I worked in the bakery. My grandfather started the first one and my father took it over and an uncle and aunt also did. The bakery had these wonderful brick ovens and on holidays when we were all on call so to speak to put up orders, my grandmother would make a Turkey or a couple of roast chickens and we would all stop around 11 am(would start at 6 am) and grab a warm roll just out of the over for a sandwich.

Posted by: Sharon(willow's apprentice) at December 21, 2025 05:09 PM (t/2Uw)

144 Suspicious looking cavities in some meat products that tested positive for STDs. Management reported record profits that year, attributing it to cutting expenses.
Posted by: Semi-Literate Thug at December 21, 2025 05:06 PM (AWhz/)

WTAF....I already had pretty much eliminated deli meats, because additives, but I never even suspected that kind of additive.

*retch

Posted by: Dash my lace wigs! at December 21, 2025 05:10 PM (h7ZuX)

145 *watches ball comes flying lazily towards the plate*

*checks watch*

*reads War and Peace*

*checks on ball, still flying*

Posted by: Aetius451AD work phone at December 21, 2025 05:06 PM

I believe Mayor Pete had something to say upthread.

Posted by: RedMindBlueState at December 21, 2025 05:11 PM (Wnv9h)

146 One thing we don't lack around here is Portuguese food. Whole lotta local chorizo makers.

Posted by: JackStraw at December 21, 2025 05:12 PM (viF8m)

147 Suspicious looking cavities in some meat products that tested positive for STDs. Management reported record profits that year, attributing it to cutting expenses.
Posted by: Semi-Literate Thug at December 21, 2025 05:06 PM (AWhz/)

I worked in food quality for 15 years. You do not want to know.

Posted by: Aetius451AD work phone at December 21, 2025 05:12 PM (zZu0s)

148 Ham & bean soup & honey cornbread are ready!

Posted by: rickb223 at December 21, 2025 05:12 PM (dAOkg)

149 Yes, I think so. And US garlic isn't grown in a stew of heavy metals and sewage, like the cheap Chinese stuff that is imported.
Posted by: CharlieBrown'sDildo at December 21, 2025 05:06 PM (xG1o0)

Just remember that the use of human manure is SOP in much of Asia. (From the PRC I would think heavy metals just might be the LEAST of your worries especially considering the legacies of the recent past.)

Posted by: Cow Demon at December 21, 2025 05:13 PM (4786I)

150 La Sirene on upper west side has some seriously good cassoulet. In fact, it has seriously good everything. And while it ain’t cheap, their food is on par with — and even better than — most of the more famous places charging 4x the price. Definitely recommended.

Posted by: Elric the Blade at December 21, 2025 05:14 PM (FL09G)

151 I've been dealing with the price of beef by buying mostly ground and/or checking out the discounted packs at the local grocers. Also, chuck roast is often a good value, in addition to being one of my favorite cuts for roasting. Someday I will again splurge on steak or a fancier cut to roast or grill. God hasn't stopped making cows, so I expect that the shortage will ease.

Posted by: Emmie -- be strong and courageous! at December 21, 2025 05:15 PM (FMtrg)

152 139 103 Sloppy Joes are revolting. Sorry. The meat can be very flavorful and worth eating, but the bun-based delivery system destroys texture as is soft over soft, and guarantees a sloppy mess. Stick with a burger or, if you want sloppy beef, scoop it up with a taco shell.
Posted by: Elric the Blade at December 21, 2025 04:50 PM (FL09G)

The cure is J-I-T prep. Add the sloppy joe filling to your buns right before consumption.

Posted by: Cow Demon at December 21, 2025 05:15 PM (4786I)

153 Western Beef in the Bronx has good chorizo in large parry because most of its clientele is Hispanic.

Posted by: Elric the Blade at December 21, 2025 05:16 PM (FL09G)

154 We’re smoking a 16 pound prime rib for Xmas. Normally $18 a pound. On sale for $12. That’s sirloin pricing. So while beef is generally expensive now, there are excellent deals to be had out there.
Posted by: Elric the Blade

$10 a pound at Publix.
Picked a smallish but well marbeled one to cut into Ribeyes.
Ribs themselves become... ribs, or soup.

Posted by: Itinerant Alley Butcher at December 21, 2025 05:17 PM (/lPRQ)

155 now that my FIL is gone (and much missed), this will be the first year in about 30 that I don't have to do flask-och kalvsylta for Christmas Eve.
Baking more cookies tonight, Christmas cakes tomorrow, and some peppermint bark the next day.
Christmas will be nice and simple, with a ham, cornbread, and colcannon.

Posted by: barbarausa at December 21, 2025 05:18 PM (enw9G)

156
Somebody must do it, because that looks like a nice slice of cheddar on that sloppy joe at the top.
Posted by: SpeakingOf at December 21, 2025 04:42 PM (6ydKt)

It sure does!
Posted by: m at December 21, 2025 04:48 PM (RuTUS)

Horrifying.

But then, unpopular opinion, cheeseburgers to me are revolting. Though I modified this slightly about 20 years ago: if you MUST add cheese to my burger, make it Swiss. Cheddar is just too sharp for that.

Posted by: Cow Demon at December 21, 2025 05:18 PM (4786I)

157 One thing we don't lack around here is Portuguese food. Whole lotta local chorizo makers.
Posted by: JackStraw at December 21, 2025 05:12 PM

Portugalia in Fall River. A most cromulent store.

Posted by: RedMindBlueState at December 21, 2025 05:18 PM (Wnv9h)

158 >>Portugalia in Fall River. A most cromulent store.

Local boat company we used to do business with had a foreman from Fall River. During the summer months he would set up a picnic/bbq lunch that included a bunch of breads and meats from his mother and grandmother, both incredible.

Posted by: JackStraw at December 21, 2025 05:22 PM (viF8m)

159 La Sirene on upper west side has some seriously good cassoulet.
Posted by: Elric the Blade at December 21, 2025 05:14 PM (FL09G)

I used to take my mom there. I recall it is a solid place.

Posted by: CharlieBrown'sDildo at December 21, 2025 05:23 PM (xG1o0)

160 Around here, they would shoot you, drag your body through the streets and hang what’s left on a telephone pole if you didn’t have Seven Fishes. Shrimp (done several ways), spaghetti and clam sauce, calamari, scungilli, lobster, crab and anchovies (because a lot of Neanderthals don’t like baccala).
Posted by: Marcus T at December 21, 2025 04:58 PM

Scungilli! I remember the first one I pulled out of Barnaget Bay. Dad was getting on me about my clam count (he'd consistently pull a dozen to my 4 or 5. When I brought that bad boy to the boat, he stopped bitching. Mom made a sauce and we ate very well that day...

Baccala is also on for the 7 fishes. I make the cold salad. The stew is an acquired taste and is usually made from salt cod steaks. Hard to find, and it smells like death. Very good, though...

Posted by: Joe Kidd at December 21, 2025 05:26 PM (nbLIj)

161 151 I've been dealing with the price of beef by buying mostly ground and/or checking out the discounted packs at the local grocers.
Posted by: Emmie -- be strong and courageous! at December 21, 2025 05:15 PM (FMtrg)

Me, too - I've bought every week of Safeway's $6.99 lb beef roast with $25 purchase this month - have another in my freezer and want to buy one this week, thus why one is defrosting for meals this week. I finally have the time to deal with it the way I want...

Posted by: Nova Local at December 21, 2025 05:26 PM (tOcjL)

162 I saw something odd in my local grocery store; Chuck Wagon Bacon; Ends and Pieces. I assume it's a jumble of bacon-scraps that aren't clean and neat enough to go into the usual packaging....I'm going to try to fry some up over the Holidays. We'll see how it turns out...

Posted by: Castle Guy at December 21, 2025 05:27 PM (Lhaco)

163 Local boat company we used to do business with had a foreman from Fall River. During the summer months he would set up a picnic/bbq lunch that included a bunch of breads and meats from his mother and grandmother, both incredible.

Posted by: JackStraw at December 21, 2025 05:22 PM

The Dad grew up in Faw Reeve. He knew where to get the best chourice. Loved that stuff growing up.

Posted by: RedMindBlueState at December 21, 2025 05:28 PM (Wnv9h)

164 I've been dealing with the price of beef by buying mostly ground and/or checking out the discounted packs at the local grocers. Also, chuck roast is often a good value, in addition to being one of my favorite cuts for roasting. Someday I will again splurge on steak or a fancier cut to roast or grill. God hasn't stopped making cows, so I expect that the shortage will ease.
Posted by: Emmie

Guga Foods on YouTube. The guy isn't a "trained chef", but he cooks. He sliced an eye round into filet mignon sized steaks and took a pineapple, blended the whole thing and let it cover the cuts.

The steaks came out tender as all get out. He fooled his nephew for a minute. Sam's has eye of round for $5.98 lb. I think I'm going to try that. Save about $11 lb.

Posted by: rickb223 at December 21, 2025 05:29 PM (dAOkg)

165 Baked bacon is the best bacon.

Posted by: Quarter Twenty at December 21, 2025 05:29 PM (2Ez/1)

166 I've used the bacon ends and pieces before, because I'm a big colcannon person, and that is an easy way to get a lot of flavor/smoked meat into it without a huge outlay.
Bit of a mess to cook sometimes, but perfectly good!
(wish the store had it more often)

Posted by: barbarausa at December 21, 2025 05:30 PM (enw9G)

167 LaSue, that's exactly right! My sisters kept the tradition but I married a Catholic so we did Hannukah and Christmas.

Posted by: Sharon(willow's apprentice) at December 21, 2025 05:31 PM (t/2Uw)

168 I saw something odd in my local grocery store; Chuck Wagon Bacon; Ends and Pieces. I assume it's a jumble of bacon-scraps that aren't clean and neat enough to go into the usual packaging....I'm going to try to fry some up over the Holidays. We'll see how it turns out...
Posted by: Castle Guy

That's exactly what it is. Great for going in cooking. You will wind up with a lot more fat than normal.

Posted by: rickb223 at December 21, 2025 05:32 PM (dAOkg)

169 >>>I saw something odd in my local grocery store; Chuck Wagon Bacon; Ends and Pieces. I assume it's a jumble of bacon-scraps that aren't clean and neat enough to go into the usual packaging....I'm going to try to fry some up over the Holidays. We'll see how it turns out...

Posted by: Castle Guy

>I got a couple of packages of that when I picked up my half a pig. Pretty good stuff. That doesn't mean they didn't pick that stuff up off of the cutting room floor. Good for mixing in with other dishes.

Posted by: Rev. Wishbone at December 21, 2025 05:35 PM (nljXp)

170 Good afternoon all
I thought the tradition for Jewish people was to go out for Chinese food on Christmas. Not that I'd ever do that. Now I usually get to celebrate both holidays but will be some placewhere it is 82 degrees year round on Christmas and I can't wait to get there. Don't know where we will be eating on Christmas. Hmmm. It is a Dutch island. Do the Dutch have a gustatory tradition for Christmas?
Posted by: Sharon(willow's apprentice) at December 21, 2025 04:30 PM (t/2Uw)

Well, in my youth I dated many handsome Jewish young men and yes, from my (LA-based) experience, Jews eat Chinese food on Christmas and then go the the movies.
Posted by: LASue at December 21, 2025 05:06 PM (YDB6U)
——

The “Jews eat Chinese food on Xmas” is a real thing. Old NYC tradition from back when literally every restaurant in NYC was closed on Xmas … except Chinese. That’s not true anymore, but it was tradition and Jews do like tradition. So to this day, many Jewish families have Chinese on Xmas.

Posted by: Elric the Blade at December 21, 2025 05:36 PM (FL09G)

171 146 ... "One thing we don't lack around here is Portuguese food."

Fall River used to have several small delis for different groups. My grandparents went there weekly to get the fresh pita bread, and similar, hummus, pickled veggies, and other Lebanese stuff they didn't have time to make themselves.

I believe Jesus Savior church on Broadway still makes melassadas just before Lent begins. It was a couple of blocks from our house and I walked there in snow more than once to get a bagful for everyone's breakfast that morning.

Posted by: JTB at December 21, 2025 05:37 PM (yTvNw)

172 Sibs and son and I do finger foods and goodies on Christmas. I am making ham and Swiss sliders on the Hawaiian rolls, which they've loved before. But this time I'm marinating a pork loin, cooking it like pulled pork, and adding it to the sliders with thin dill pickle slices, to make them Cuban. We'll see how they turn out.

Posted by: skywch at December 21, 2025 05:37 PM (uqhmb)

173 I have an order in for a three- to four-bone rib roast to be picked up on the 23rd. The butcher shop happens to be the oldest continuously operating business (est. 1910, still in the family) in my city, and their products are always of superb quality.
It'll probably be just my daughter and grandson for Christmas dinner, as my SIL works nights and the holidays are especially busy so he'll most likely be asleep at dinner time, but we'll pack some up to send back home to him.

Posted by: Fritz at December 21, 2025 05:38 PM (sOqi6)

174 There is no such thing as low fat cheese, butter or cream. The fat is the point.

Posted by: Accomack at December 21, 2025 05:41 PM (Dpv2s)

175 cuban sliders sound delicious

Posted by: barbarausa at December 21, 2025 05:41 PM (enw9G)

176 I am dealing with high beef prices by pulling vacuum sealed packages out of my freezer. Last year I found a local market that cut their own beef and was consistently about 25% less than the chain stores. Once a week I'd bring home extra beef, vacuum seal it, and promptly forget about it in the freezer.

I lack freezer discipline, stuff is just piled in there, so I'm constantly getting surprised by what I dig out.

Posted by: Idaho Spudboy at December 21, 2025 05:43 PM (GjEvj)

177 Lemme take a moment to praise AOS sponsor King Harve. I ordered a pound of Kona to surprise roommate Brent, who has waxed poetic about that variety. After a week, I enquired as to the shipment. Turns out UPS lost it. David at King Harve assured me another shipment was going out, and damned if it didn't arrive yesterday. Brent's gonna go nuts when I lay that on him this Christmas. Very impressed with their customer service...

Posted by: Joe Kidd at December 21, 2025 05:44 PM (nbLIj)

178 You people made me hungry, like this thread usually does.

So I had to cook up some chicken fajitas and now I'm just about to polish off the last few bites.

Posted by: SpeakingOf at December 21, 2025 05:44 PM (6ydKt)

179 cuban sliders sound delicious

Posted by: barbarausa at December 21, 2025 05:41 PM (enw9G)

They do!

I'll bet they would be great pressed like a classic cubano!

Posted by: CharlieBrown'sDildo at December 21, 2025 05:44 PM (xG1o0)

180 A couple of weeks ago I asked for opinions about Drambuie. Decided to try a small bottle. I like the taste but it is just too sweet for me. But cut with a little water the flavor remains and the sweetness is reduced. Nice sipping.

While I drink coffee black no sugar, I use a sweetener in tea, usually honey. Turns out a spoonful of Drambuie in place of the honey works and adds another layer of flavor. I'm sure tea purists would be appalled but I don't drink with them anyway.

Posted by: JTB at December 21, 2025 05:45 PM (yTvNw)

181 Forgot to mention...3.5 quarts of kimchee fermenting away happily on my counter. Life is good.

Posted by: RedMindBlueState at December 21, 2025 05:45 PM (Wnv9h)

182 But then, unpopular opinion, cheeseburgers to me are revolting. Though I modified this slightly about 20 years ago: if you MUST add cheese to my burger, make it Swiss. Cheddar is just too sharp for that.

Posted by: Cow Demon at December 21, 2025 05:18 PM (4786I)

Mushroom and Swiss is a good burger.

I'm not that picky when it comes to cheese on sandwiches.

Posted by: SpeakingOf at December 21, 2025 05:47 PM (6ydKt)

183 You people with the cheese.
Who told you to put the cheese on?
It never ends.

Posted by: Jackie Chiles at December 21, 2025 05:47 PM (2Ez/1)

184 After much trial and error, my sloppy joe recipe:

Saute 1 1/2 lb 80/20 ground beef until no longer pink. Pour off the fat. Add small amount of canola oil. Chop 1/2 medium onion, 1/2 green pepper, and 3-4 cloves of garlic in food processor. Add to meat in skillet. Continue to cook under low heat until vegs are soft. Add seasoning: basil, oregano, celery seed, and thyme to taste. Add BBQ sauce, ketchup, and worcestershire sauce in proportions to taste and consistency. Stir and continue to cook until warmed through. Serve on open burger buns.

Posted by: clams on the half shell and roller skates, roller skates at December 21, 2025 05:48 PM (kvDvI)

185 181 Forgot to mention...3.5 quarts of kimchee fermenting away happily on my counter. Life is good.

Posted by: RedMindBlueState at December 21, 2025 05:45 PM (Wnv9h)

I thought you were supposed to bury kimchi in the backyard for a few months before eating it?

Posted by: SpeakingOf at December 21, 2025 05:49 PM (6ydKt)

186 : JTB at December 21, 2025 05:45 PM

My folks kept Drambuie in their bar. Made a Rusty Nail with it. Never was there a more apt name for a drink. They loved it. Sometimes I wondered about them.....

Posted by: Joe Kidd at December 21, 2025 05:49 PM (nbLIj)

187 Blue cheese crumbles on hamburger seems to be a thing these days, too.

I've enjoyed the few I've tried that way.

Posted by: SpeakingOf at December 21, 2025 05:50 PM (6ydKt)

188 Have any of you done a salt encrusted prime rib?

Posted by: Ben Had at December 21, 2025 05:50 PM (sDNVV)

189 Feta is betta.

Posted by: Crumbles at December 21, 2025 05:51 PM (2Ez/1)

190 Burgers with gorgazola and basil.

Posted by: Ben Had at December 21, 2025 05:52 PM (sDNVV)

191 Cooked an eye of round yesterday.

Underrated cut, when done right. Up there with prime rib I've had in flavor.
Lean meat, cooked to mid rare, was aiming for rare to mid but this was my first try.
Salt, pepper, garlic and oil, in bag over night.
Bring to room temp.
450 for 15 minutes.
325 for 45 to hour; center to 125. (145 on mine, this time)
Rest for at least 20.

Cutting it in thin slices for a roast beef sandwich tomorrow.

Posted by: People's Hippo Voice at December 21, 2025 05:53 PM (5ekxb)

192 RMBS, thank you I think! How am ever going to find enough pheasants to try all those amazing recipes?

Posted by: Ben Had at December 21, 2025 05:55 PM (sDNVV)

193 I thought you were supposed to bury kimchi in the backyard for a few months before eating it?
Posted by: SpeakingOf at December 21, 2025 05:49 PM

That would be the Oak Island variation.

Posted by: RedMindBlueState at December 21, 2025 05:55 PM (Wnv9h)

194 I saw something odd in my local grocery store; Chuck Wagon Bacon; Ends and Pieces. I assume it's a jumble of bacon-scraps that aren't clean and neat enough to go into the usual packaging....I'm going to try to fry some up over the Holidays. We'll see how it turns out...
Posted by: Castle Guy at December 21, 2025 05:27 PM (Lhaco

I buy those, and sort them out to "full length" "chunks" and "bits and pieces" in ziplock bags for the freezer. I can decide to grab a bag for breakfast, soups, or fry up for making breakfast potatoes.

Posted by: Kindltot at December 21, 2025 05:55 PM (rbvCR)

195 188 Have any of you done a salt encrusted prime rib?

Posted by: Ben Had at December 21, 2025 05:50 PM (sDNVV)

I did a reverse-sear in the oven last year by watching a French chef on YT - "Chef Jean-Pierre".

He just loads it up with ghee (clarified butter) and Herbs de Provence, and by load it up, I mean a thick crust of it.

It comes out awesome, perfectly medium-rare.

Posted by: SpeakingOf at December 21, 2025 05:55 PM (6ydKt)

196 Posted by: Ben Had at December 21, 2025 05:55 PM

You are very welcome, dear lady. Merry Christmas!

Posted by: RedMindBlueState at December 21, 2025 05:55 PM (Wnv9h)

197 Bacon ends pieces are the exact same meat as regular bacon slices. Tastes just as good, just irregular size/shaped cuts. They result when the "seam" between one belly and the next goes into the blade of a continuous bacon slicer.

https://youtu.be/wwwtchtTeoE

I sold these slicers in my last job. At 3:00 in the video, you'll see a seam come through for a split second and the result draft is not as clean/pretty. Once it starts on the next belly, it goes back to making pretty drafts.

Posted by: Matthew Kant Cipher at December 21, 2025 05:56 PM (t/66j)

198 That would be the Oak Island variation.

Posted by: RedMindBlueState at December 21, 2025 05:55 PM (Wnv9h)

Haha...

My mom knew a Korean lady who actually did take her fresh pot of kimchi and bury it in the backyard.

Posted by: SpeakingOf at December 21, 2025 05:57 PM (6ydKt)

199 38 Yesterday somebody talked about so-called "Danish" cookies in the familiar round blue tin that are actually made in India under very unsanitary conditions (rats!). Check the tin.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 21, 2025 04:22 PM (kpS4V)

Damn! My Christmas afternoon tradition is a tin of Danish cookies, tea and A Christmas Carol (the book).

There was a tin upstairs at the thrift store yesterday and I sampled one or two. I wondered if they were old and a bit stale, but I bet this explains the drop in quality.

I guess it will be Pepperidge Farm, then. But I'll read the package first.

Posted by: sal at December 21, 2025 05:58 PM (f+FmA)

200 Herbs de Provence has become a favorite of mine. The variety I use doesn't overdo the lavender.

Posted by: Ben Had at December 21, 2025 05:58 PM (sDNVV)

201 Have any of you done a salt encrusted prime rib?
Posted by: Ben Had at December 21, 2025 05:50 PM

Not a straight salt crust, but I did make a beautiful black pepper and Parm encrusted prime rib. I think it was a Food Wishes recipe.

Posted by: RedMindBlueState at December 21, 2025 05:59 PM (Wnv9h)

202 Forgot to mention...3.5 quarts of kimchee fermenting away happily on my counter. Life is good.
Posted by: RedMindBlueState at December 21, 2025 05:45 PM (Wnv9h)

Did you make it yourself? My wife will buy 2-3 heads of napa cabbage and garlic and make her own. She got done with the last batch which was about 2-1/2 gallons, and said she had about $75 worth of kimchi on the drainboard.

She uses salt, napa, carrots, garlic, gochu(chili) powder, green onion and anchovy powder. Usually. Unless she uses other things instead.

Posted by: Kindltot at December 21, 2025 06:00 PM (rbvCR)

203 Kid is buying me a butter pecan syrup for Christmas. Apparently like apricot pits mimicking almond flavor (love you Disarrano), there is a natural ingredient totally allergen free that mimics butter pecan flavor. I'll believe it when I taste it, but it will be the 1st pecan flavored product I'll have tried in years, so it will be a nice present.

Saving for Dec 26 in case it lied. But it's William Sonoma's and the bottle itself calls out "allergen free" specifically, and I imagine they don't want to be sued to oblivion. So, I will have a special morning coffee that day.

Looking it up, google agrees it exists and a product like it says it's dextrose with natural flavors - that's helpful...

Posted by: Nova Local at December 21, 2025 06:01 PM (tOcjL)

204 Haha...

My mom knew a Korean lady who actually did take her fresh pot of kimchi and bury it in the backyard.
Posted by: SpeakingOf at December 21, 2025 05:57 PM

I mean, you can, but I use a variation of a recipe given to me by a college roommate's Seoul-raised mother.

Posted by: RedMindBlueState at December 21, 2025 06:01 PM (Wnv9h)

205 >>Blue cheese crumbles on hamburger seems to be a thing these days, too.

>>I've enjoyed the few I've tried that way.

Add bacon.

Posted by: JackStraw at December 21, 2025 06:01 PM (viF8m)

206 RMBS, oh my, my drool.meter just pegged out

Posted by: Ben Had at December 21, 2025 06:01 PM (sDNVV)

207 I thought you were supposed to bury kimchi in the backyard for a few months before eating it?
Posted by: SpeakingOf at December 21, 2025 05:49 PM (6ydKt)

During the winter in Korea, it can get down to -20F, and even the salted kimchi will freeze. when they didn't have good insulation burying it was the only way to keep it fermenting and un-frozen.

Posted by: Kindltot at December 21, 2025 06:02 PM (rbvCR)

208 Try mixing the Bleu cheese or gorgonzola in the burger before you cook it.

Posted by: Ben Had at December 21, 2025 06:02 PM (sDNVV)

209 Blue cheese crumbles.

I feel kind of the same way about that on burgers as I do on steaks... although not quite as hardline/Steak Inquisition on the burger.

Certain things may go on a burger. Good burger. Cheese. Onion. Lettuce. Mayo. Perhaps ketchup and mustard, maybe. That's it for me.

Posted by: Aetius451AD work phone at December 21, 2025 06:04 PM (zZu0s)

210 I'm making a big pot roast for dinner. Since the spawn works at HEB, I get 25% off on house brands including meat at Christmas. I'm making Mrs. Pete Bog's potato gratin to go on the side.

Posted by: lin-duh at December 21, 2025 06:05 PM (VCgbV)

211 lin-duh, the recipe with the jalapeño?

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

212 CBD, thanks.

Well that’s hardly mailing it in for a menu.

Prime rib at the sister’s next day, so probably ham or chicken. Used to do a killer coq au vin in a claypot in DC, but don’t have the claypot now.

Long overdue to make my mole poblano, would have noche buena salad with it. But doubt I will be willing to devote most of Tuesday to making it.

Posted by: rhomboid at December 21, 2025 06:06 PM (0/ySy)

213 Hi everyone! Need to scroll up and see what everyone is making tonight. We are having chicken pot pie. To keep it between the beacons, I don’t use a bottom crust and lattice the top. So I guess it’s not really pie, it’s more stew with some crust.

Posted by: Piper at December 21, 2025 06:07 PM (e8mjv)

214 RMBS, oh my, my drool.meter just pegged out
Posted by: Ben Had at December 21, 2025 06:01 PM

Here you go.

https://youtu.be/W4J4tgfuCf0

Posted by: RedMindBlueState at December 21, 2025 06:08 PM (Wnv9h)

215 No. I forgot about the jalapeño.

Posted by: lin-duh at December 21, 2025 06:08 PM (VCgbV)

216 lin-duh, both versions were fantastic.

Posted by: Ben Had at December 21, 2025 06:09 PM (sDNVV)

217 My folks kept Drambuie in their bar. Made a Rusty Nail with it. Never was there a more apt name for a drink. They loved it. Sometimes I wondered about them.....
Posted by: Joe Kidd at December 21, 2025 05:49 PM (nbLIj)

Long ago I found out that downing 12 Rusty Nails in an evening was a very bad idea, and that they were called Rusty Nails because that's what they felt like, coming up.

Posted by: Idaho Spudboy at December 21, 2025 06:09 PM (GjEvj)

218 It's just the two of us- some of the kids came for Thanksgiving- and we are having our usual dinner- pork loin roast, twice-baked potatoes, green beans and ambrosia for me.
For something new, I'm making a pear cobbler because we were given a lot of gift box pears and he loves cobbler.

Posted by: sal at December 21, 2025 06:09 PM (f+FmA)

219 Lemme take a moment to praise AOS sponsor King Harve. I ordered a pound of Kona to surprise roommate Brent, who has waxed poetic about that variety. After a week, I enquired as to the shipment. Turns out UPS lost it. David at King Harve assured me another shipment was going out, and damned if it didn't arrive yesterday. Brent's gonna go nuts when I lay that on him this Christmas. Very impressed with their customer service...
Posted by: Joe Kidd

Lost it = someone smelled it & kept it.

Posted by: rickb223 at December 21, 2025 06:10 PM (dAOkg)

220 Red chile pork tamales, pisole, carna adovada, pinto beans and maybe cheese enchiladas Christmas Eve, and prime rib roast, smashed new red and gold potatoes, maybe some roasted carrots, broccoli and corn casserole, cranberry jello with walnuts with a cream cheese topping. Then leftovers for a week.

Posted by: JML at December 21, 2025 06:10 PM (EtRph)

221 >>>Have any of you done a salt encrusted prime rib?
Posted by: Ben Had at December 21, 2025 05:50 PM

Not a straight salt crust, but I did make a beautiful black pepper and Parm encrusted prime rib. I think it was a Food Wishes recipe.

Posted by: RedMindBlueState

>In another lifetime when I ran a supperclub (remember those?), all of our prime rib was salt encrusted. But we'd put a ton of pepper on it too. Lotsa white pepper.

Posted by: Rev. Wishbone at December 21, 2025 06:12 PM (nljXp)

222 I'm debating what to make for new year. Might do a Chateaubriand since I have a GC the spawn gave me that she got from work. It should cover a great piece of beef with the 25% discount.

Posted by: lin-duh at December 21, 2025 06:12 PM (VCgbV)

223 I'm making a big pot roast for dinner. Since the spawn works at HEB, I get 25% off on house brands including meat at Christmas. I'm making Mrs. Pete Bog's potato gratin to go on the side.
Posted by: lin-duh

Dayum. Score!

Posted by: rickb223 at December 21, 2025 06:12 PM (dAOkg)

224 This yeer foor the Brattleboro childrin Holiday party we be givering all the childrin Presdent Obanama T Shirts. We be knows the chuldrin wills love thim.

Posted by: Mary Cloggistein from Brattleboro, Vt at December 21, 2025 06:12 PM (fUSwr)

225 I'm bummed about those Danish cookies in the blue tin and the conditions where they are made. They were really good dunked in coffee. Well, this will serve s a spur to make my own version if I'm in the mood for them. Should make stuff from scratch more often anyway.

Posted by: JTB at December 21, 2025 06:13 PM (yTvNw)

226 >In another lifetime when I ran a supperclub (remember those?), all of our prime rib was salt encrusted. But we'd put a ton of pepper on it too. Lotsa white pepper.
Posted by: Rev. Wishbone at December 21, 2025 06:12 PM

The RMBS Dad used to add a lot of ground coriander to that mix. Very tasty.

Posted by: RedMindBlueState at December 21, 2025 06:14 PM (Wnv9h)

227 I'm sure you can find danish cookies not made in India.

Posted by: lin-duh at December 21, 2025 06:14 PM (VCgbV)

228 224 This yeer foor the Brattleboro childrin Holiday party we be givering all the childrin Presdent Obanama T Shirts. We be knows the chuldrin wills love thim.

Mary,

Wow can I get a Barry Obama Christmas Shirt also ????

Posted by: Jackson at December 21, 2025 06:15 PM (J9q9v)

229 Yes. Apparently only their trucks are clean.
Posted by: Cicero (@cicero43) at December 21, 2025 04:17 PM (8DR9B)

_______________________________

Hey...now wait a minute. Oh, oh my, I misread. "trucks"...not "trunks".

Never mind. How embarrassing. I'll never forget this. I wish I could but...

Posted by: Super Hygienic Elephant at December 21, 2025 06:15 PM (dIske)

230 The ones they sell at Sam's Club say they are a product of Denmark.

Posted by: lin-duh at December 21, 2025 06:17 PM (VCgbV)

231 220 Red chile pork tamales, pisole, carna adovada, pinto beans and maybe cheese enchiladas Christmas Eve, and prime rib roast, smashed new red and gold potatoes, maybe some roasted carrots, broccoli and corn casserole, cranberry jello with walnuts with a cream cheese topping. Then leftovers for a week.
Posted by: JML at December 21, 2025 06:10 PM (EtRph)

We are exactly opposite! Prime rib Christmas Eve, tamales Christmas Day. Chili for the tamales, obviously. I will do Yorkshire pudding, and I will love every last calorie bomb bite of it. Also, lyonnaise potatoes, roasted Brussels, salad with a pomegranate vinaigrette. Bouche de Noel for dessert.

Posted by: Piper at December 21, 2025 06:17 PM (e8mjv)

232 Supper was very good, I like Brats.
Better on gri but either way is fine

Posted by: Skip at December 21, 2025 06:18 PM (Ia/+0)

233 We talked about possibilities and decided a lasagna would make a nice Christmas dinner with a side salad (using my balsamic dressing), some kalamata olives and some homemade crusty bread.

Posted by: JTB at December 21, 2025 06:20 PM (yTvNw)

234 Last food thread before Christmas so I want to raise a glass to all of you, thank you for your menu inspirations and sharing the best life has to offer

CHEERS!

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

235 200 Herbs de Provence has become a favorite of mine. The variety I use doesn't overdo the lavender.

Posted by: Ben Had at December 21, 2025 05:58 PM (sDNVV)

I forgot to mention, Ben Had, before I had to run and clean the kitchen.

Chef Jean-Pierre recommends that you salt (kosher salt or similar) your prime rib very generously so it will penetrate deep through the meat, and then sit in in a pan on a rack for at least 24 hours before you cook it, and take it out of the fridge a few hours before cooking so it can get to room temp.

So his version is salt-encrusted in a sense but by the time you cook it it's almost all dissolved into the meat.

Posted by: SpeakingOf at December 21, 2025 06:23 PM (6ydKt)

236 234 Last food thread before Christmas so I want to raise a glass to all of you, thank you for your menu inspirations and sharing the best life has to offer

CHEERS!
Posted by: Ben Had at December

You as well, Ben Had!

Posted by: Piper at December 21, 2025 06:24 PM (e8mjv)

237 Cheers, Ben Had!

Posted by: Matthew Kant Cipher at December 21, 2025 06:25 PM (t/66j)

238 That heavy salting is a dry brine essentially. It does work. The 24 hours is essential and then bringing it to room temp before cooking. All are necessary.

Posted by: lin-duh at December 21, 2025 06:26 PM (VCgbV)

239 I want everyone to know my cookies are not made in India and no rats are involved! 🤗

Posted by: lin-duh at December 21, 2025 06:27 PM (VCgbV)

240 Damn JML, you and Anonymous Rogue are reminding me how much I need to finally return to making select Mexican stuff at home and also to explore the bountiful resources in the area.

The restaurant cost/value proposition started eroding for me even prior to The Great Idiocy, but after that of course, with the mini-hyper-inflation disaster, we just sort of abandoned the restaurant thing. Great to cook at home, but so many Mexican, Vietnamese, and other treasures I can't do myself but readily available locally.

Posted by: rhomboid at December 21, 2025 06:27 PM (U/Byj)

241 lin-duh my uncle did one with the salt and cooked it at a 250 temp for 8 hours.

Posted by: Ben Had at December 21, 2025 06:28 PM (sDNVV)

242 Last food thread before Christmas so I want to raise a glass to all of you, thank you for your menu inspirations and sharing the best life has to offer

CHEERS!
Posted by: Ben Had at December 21, 2025 06:23 PM

Cheers, Ben Had! Have a wonderful Christmas.

Posted by: RedMindBlueState at December 21, 2025 06:28 PM (Wnv9h)

243 Here's Chef Jean-Pierre's "Perfect Prime Rib" video:

https://youtu.be/_cgtAw21MM4

It's only 14 minutes long, and I followed it and it workd.
Quite easy, too.

Posted by: SpeakingOf at December 21, 2025 06:29 PM (6ydKt)

244 Special, I am Special. lin-duh sent me ginger cookies and my house smells so good. Thank you, dear lady.

Posted by: Ben Had at December 21, 2025 06:31 PM (sDNVV)

245 RMBS, thank you I think! How am ever going to find enough pheasants to try all those amazing recipes?
Posted by: Ben Had at December 21, 2025 05:55 PM

Try the one with the orange butter sauce. I make it with Cornish hen when I can't get pheasant.

Posted by: RedMindBlueState at December 21, 2025 06:32 PM (Wnv9h)

246 I haven't done a prime rib in a while but I prefer the high heat method and it's much quicker. If I were to do slow and low I'd probably Sous vide and then sear.

Posted by: lin-duh at December 21, 2025 06:33 PM (VCgbV)

247 First time I had Linguiça on pizza was in W.Bridgewater MA. Better than pepperoni.

Posted by: kactus at December 21, 2025 06:33 PM (twS2i)

248 RMBS. I am going to find us pheasants, garunteeed

Posted by: Ben Had at December 21, 2025 06:33 PM (sDNVV)

249 You're welcome Ben had.

Posted by: lin-duh at December 21, 2025 06:34 PM (VCgbV)

250 No Feast of the Seven Fishes for anyone?
Posted by: Tonypete at December 21, 2025 04:31 PM (cYBz/)

Next year, for Thanksgiving, I am going to do the different types of animal in creation: fish, fowl, and beast. I might do something with crawfish to get the "things that creep upon the ground" part. I figure if you're giving thanks to God, you ought to recognize ALL His goodness, right?

Posted by: GWB at December 21, 2025 06:34 PM (fJecM)

251 Last food thread before Christmas so I want to raise a glass to all of you, thank you for your menu inspirations and sharing the best life has to offer

CHEERS!
Posted by: Ben Had

Cheers!

Posted by: rickb223 at December 21, 2025 06:34 PM (dAOkg)

252 Baked meatballs yesterday and they been simmering in the sauce every since. So, spags tonight!

Posted by: Tonypete at December 21, 2025 04:20 PM (cYBz/)

Baked? My grandmother would wooden spoon you. lol

Posted by: Berserker-Dragonheads Division at December 21, 2025 06:34 PM (snZF9)

253 Cheers to Ben Had and the culinary horde. I cook a lot more than most people I know, but just reading a comment thread like this reminds me that in the words of a famous drill instructor I'm worthless and weak, and after doing the 50 pushups, need to up my kitchen game.

Posted by: rhomboid at December 21, 2025 06:37 PM (U/Byj)

254 Don't ever change, Mary.
Don't ever change.

Posted by: Brattleboro Chamber of Commerce at December 21, 2025 06:37 PM (2Ez/1)

255 You southern Italians and your meatballs. Genovese Italians will out cook.you any day!

Posted by: Ben Had at December 21, 2025 06:38 PM (sDNVV)

256 I am making chocolate truffles from the Better Homes and Gardens cookbook of I don't know how many years ago. At least 20.

The recipe says to melt the chocolate in a saucepan. I consider this a recipe for disaster, and am using a little steel bowl with built in handles as a double boiler

Posted by: FeatherBlade at December 21, 2025 06:38 PM (C0Nlv)

257 Wow Mary, I'm sure those hungry children will appreciate the obummer tshirts!!

Posted by: lin-duh at December 21, 2025 06:39 PM (VCgbV)

258 No Feast of the Seven Fishes for anyone?
Posted by: Tonypete at December 21, 2025 04:31 PM (cYBz/)

Not since my grandmother died. Seven fishes? Noooo, she did the seven frigging seas. If it swam around in the waters of earth with it's mouth open it somehow ended up on her table.

Posted by: Berserker-Dragonheads Division at December 21, 2025 06:40 PM (snZF9)

259 Boar's Head products were linked to a serious multistate outbreak of Listeria monocytogenes bacteria in 2024, which resulted in numerous hospitalizations and 10 deaths.

Not positive for STDs.

Posted by: L - No nic, another fine day at December 21, 2025 06:40 PM (NFX2v)

260 rhomboid, I am forever indebted to you for your limoncello recipe that lead me to my white peachello.

Posted by: Ben Had at December 21, 2025 06:40 PM (sDNVV)

261 Chorizo is the awesome.

Posted by: scampydog at December 21, 2025 06:42 PM (41CYW)

262 No recommendations from The Deplorable Gourmet? Shame on you Horde!

Posted by: Rev. Wishbone at December 21, 2025 06:42 PM (nljXp)

263 Feast of 7 fishes I would have to bring hamburgers or starve

Posted by: Skip at December 21, 2025 06:43 PM (Ia/+0)

264 Ben Had, white peachello sounds amazing. Some day with luck we can do a side/side tasting with the meyer limoncello.

Posted by: rhomboid at December 21, 2025 06:44 PM (U/Byj)

265 scampydog. I have a chorizo queso flameado recipe for you.

Posted by: Ben Had at December 21, 2025 06:44 PM (sDNVV)

266 Send it my way, Ben Had. Sounds delicious!

Posted by: scampydog at December 21, 2025 06:45 PM (41CYW)

267 rhomboid, let's make it a date

Posted by: Ben Had at December 21, 2025 06:45 PM (sDNVV)

268 Feast of 7 fishes I would have to bring hamburgers or starve

Posted by: Skip at December 21, 2025 06:43 PM (Ia/+0)

You and me both. I don't do seafood, noo nooo. Thank god my grandmother made a billion other things.

Posted by: Berserker-Dragonheads Division at December 21, 2025 06:46 PM (snZF9)

269 scampydog, requires triple sec so you can light it on fire!

Posted by: Ben Had at December 21, 2025 06:47 PM (sDNVV)

270 Actually, now that I look at an actual sloppy Joe, it is less appealing than the image I have in my mind's eye

The problem is obvious. You put the cheese on *after* it was cooked.

For more cooking tips, follow me on Instagram.

Posted by: Charles "Chuck" Schumer (D-NY) at December 21, 2025 06:47 PM (0sNs1)

271 Wild game weekend of food here. Venison sticks, jerky, and summer sausage. Elk jerky too. Will get a batch (25lbs or so) of smoked venison links back on Tuesday - local guy does it out of his house/back yard.

Posted by: scampydog at December 21, 2025 06:48 PM (41CYW)

272 259 Boar's Head products were linked to a serious multistate outbreak of Listeria monocytogenes bacteria in 2024, which resulted in numerous hospitalizations and 10 deaths.

Not positive for STDs.

Posted by: L - No nic, another fine day at December 21, 2025 06:40 PM (NFX2v)

It was only their liverwurst that came out of one plant.
They closed the plant, and stopped selling liverwurst completely.

Something about that specific meat requires extra special handling.

Posted by: SpeakingOf at December 21, 2025 06:48 PM (6ydKt)

273 requires triple sec so you can light it on fire!
Posted by: Ben Had
--------
Perfect - added rouch of fire.

Posted by: scampydog at December 21, 2025 06:50 PM (41CYW)

274 >>>Actually, now that I look at an actual sloppy Joe, it is less appealing than the image I have in my mind's eye

The problem is obvious. You put the cheese on *after* it was cooked.

For more cooking tips, follow me on Instagram.

Posted by: Charles "Chuck" Schumer (D-NY)

>I think they call that a "Raw Chuck."

Posted by: Rev. Wishbone at December 21, 2025 06:50 PM (nljXp)

275 scampydog, have you ever done a smoked venison hindquarter?

Posted by: Ben Had at December 21, 2025 06:50 PM (sDNVV)

276 Reservations for Christmas dinner this year & will likely order beef or fish entrees. (No more hams and/or turkeys until the New Year.)

Tonight, December 21st, is the Eighth and final night, where you light all eight candles plus the shamash in the nine-branched menorah (hanukkiah), symbolizing the miraculous eight days the oil lasted in the Temple.

Posted by: L - No nic, another fine day at December 21, 2025 06:50 PM (NFX2v)

277 scampydog, have you ever done a smoked venison hindquarter?
Posted by: Ben Had
----------
I have not. Had some that was injected and smoked - prepared by another outdoorsy person. Was damned good.

Posted by: scampydog at December 21, 2025 06:53 PM (41CYW)

278 Not worth debating at this point in time.

However, in 2024, a major Listeria outbreak linked to Boar's Head liverwurst from their Jarratt, VA plant led to extensive recalls of liverwurst and other deli meats, resulting in illnesses and deaths, prompting the company to permanently discontinue liverwurst and close the facility. Consumers were warned not to eat recalled products with plant number P-12612, which carried "Boar's Head Strassburger Brand Liverwurst MADE IN VIRGINIA," and should discard any found.

Posted by: L - No nic, another fine day at December 21, 2025 06:53 PM (NFX2v)

279 Quick ham hand cheese sandwich for me. Just got back from seeing The Nutcracker with my youngest grandson. I'm in the Christmas spirit now.

Posted by: Tuna at December 21, 2025 06:54 PM (lJ0H4)

280 Wow Mary, I'm sure those hungry children will appreciate the obummer tshirts!!
Posted by: lin-duh at December 21, 2025 06:39 PM

I think Mary's heart is blacker than a San Francisco night.

Posted by: Diogenes at December 21, 2025 06:54 PM (2WIwB)

281 I’m having my brother and his family over for Christmas Eve. My #1 son will co host

Salmon with raspberry sauce
Asparagus strudel
Big green salad with glazed nuts, goat cheese and blueberries
Rice spiked with saffron.

My niece is baking a pie and making ice cream.

Not too fancy, but it will be lovely. And we all love king salmon.

Posted by: nurse ratched at December 21, 2025 06:55 PM (IhIKR)

282 scampydog, cook chorizo and cube it. Melt Oaxaca cheese , add pico de gallo and chorizo. Pour 1 ounce of triple sec over the mixture and light it . Put the mixture into a butter infused tortilla and enjoy.

Posted by: Ben Had at December 21, 2025 06:56 PM (sDNVV)

283 think they call that a "Raw Chuck."

Up Chuck

Posted by: Commissar of plenty and festive little hats at December 21, 2025 06:56 PM (Kt19C)

284 Screen shot and saved, Ben Had. Thank you! Oaxaca cheese is very underrated.

Posted by: scampydog at December 21, 2025 06:59 PM (41CYW)

285
I'll pretend that sloppy joe is a Christmas Cookie.

Anyone make Christmas Cookies today?

Posted by: Soothsayer at December 21, 2025 06:59 PM (Pl/T1)

286 It's almost cocktail time!

Thanks for reading and commenting...even that weirdo Pete Bog!

Cheers everyone, and Merry Christmas!

Posted by: CharlieBrown'sDildo at December 21, 2025 06:59 PM (xG1o0)

287 Dang Nurse. That sounds delicious!!!

Posted by: Diogenes at December 21, 2025 07:00 PM (2WIwB)

288 Thanks for the food thread CBD, a lot of awesome content (except that American cheese part).

Posted by: scampydog at December 21, 2025 07:01 PM (41CYW)

289 If anyone else out there has the traditional Christmas ham. You might consider making a nice Velouté sauce
to go along with it. My personal favorite is a standard Velouté (which is some light chicken stock mixed with a standard roux)...then, add a little high quality white mustard, and a little bit of horseradish. Serve it on the side as a gravy. You won't regret it.

Wonderful stuff.

Posted by: Orson at December 21, 2025 07:01 PM (dIske)

290 Nood gun thread!

Posted by: Idaho Spudboy at December 21, 2025 07:03 PM (GjEvj)

291 Wife is making noodles for (starvation soup, my name). It consists of Kraut juice, noodles and mushrooms.

Posted by: Ronster at December 21, 2025 08:02 PM (4GQNV)

292 Christmas dinner in our house is tacos due to a long standing tradition from my wife's family. After the Christmas morning rush of presents and church MiL was too worn out from dealing with 5 kids to do a big fancy meal. So the tradition of tacos was started. We usually keep it fairly simple. When we hosted 1 year we went wild with ground beef, chicken, al pastor, beef and chicken fajitas tacos, home made salsa and pico de gallo, charro and refried beans, chips and queso. No guacamole because we all agree it's disgusting

Posted by: Stacy0311 at December 21, 2025 08:40 PM (Tq4ud)

293 CBD,

Have never denigrated any of your posts; but Boar's Head? How could you even consider them for a serving source?

Posted by: Nazdar at December 21, 2025 08:42 PM (NcvvS)

294 Jim Beam shuttering Kentucky distillery halting production in 2026.

Posted by: Lothar of the Keolu Hill People at December 21, 2025 09:18 PM (0ezwx)

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