Food Thread: Lies, Damned Lies, And Wine Reviewers

That's a pleasant, reasonably-priced wine from northern Italy, with the legal designation of IGT, or Indicazione Geografica Tipica. It's stupidly complicated, but the short explanation is that the wines with that designation satisfy a certain minimum requirement, and fall in the middle of the various designations of the Italian wine industry.

The reason it is complicated is that there are superb wines that are among the best that Italy produces, but because of these arcane rules, they can't be given the top designation of DOP or DOCG or...whatever. And Italy isn't the only country with lunatic rules! The United States and France do it too!

Anyway, I bought this wine because it is a blend of two grapes, Negroamaro and Primitivo, one of which I like very much. Primitivo is roughly analogous to Zinfandel, and I have had very good luck with this grape. Also, it's not an expensive wine, so even if it were crap, I could still cook with it and not have to sell my other kidney to afford it.

But I arrived at the wine store and discovered that it was being touted as a great wine, which puzzled me, because I have never had a Primitivo-based wine that was anywhere near great. Tasty? Yes! Great with dinner at a classic Italian-American restaurant? Absolutely. But the "98" rating from a well-known reviewer seemed a bit odd.

A "98" should mean an incredible, special, wonderful wine that is an amazing experience. I have taken wine seriously for a very long time, and I can count on the fingers of one hand (with a thumb or two to spare) the number of "98" wines I have drunk. For you geeks, a 1971 Richebourg was the best of that short list, and while I didn't think to assign a number to it (mostly I was mumbling..."holy sh*t!), I guess it was about a "98."

So when I opened this bottle I was not at all surprised to discover that it was exactly what I expected...a pleasant and uncomplicated wine that went nicely with the cheeseburger I was having for dinner. I would give it an "85," which is a respectable score. I bought a few more bottles, because it was worth the price.

So, what's up with Luca Maroni? Bribed? Stupid? Crap palate? Or maybe he is an unabashed Italian patriot and simply wants his country's wine industry to prosper.

You make the call...

******
Massive Recall due to Rodent and Bird Feces

Interesting! Gold Star Distribution is headquartered in Minneapolis, its CEO is Bassam AbuSamrah, and they seem to supply a lot of Halal grocers and other places that have 3rd World-sounding names.

Remind me again about how diversity is our strength, and how immigration is a marvelous addition to our country.

******

I am sure that King Arthur Flour's sourdough starter is excellent. But for $12.95? That's nuts.

Make your own. It might take a few tries, but it will be yours! And KAF's starter will eventually morph into your own anyway, so why not skip the step where you pay them $13 for 10¢ worth of flour and 50¢ worth of packaging?

And I am a huge fan of their flour, which is absolutely better than commodity flour. They also have a great store in Norwich VT, which is worth a visit if you are driving on I-91.

******

We had grand plans for Christmas Eve...fried chicken from an excellent joint in the ghetto, my buttermilk biscuits, and some roasted Brussels Sprouts. That is a top-notch meal, and one that makes me smile.

Sadly, the person responsible for the incredibly complex part of the plan...the calling the take-out joint to order the chicken...had a few too many Negronis, and we had to rush to the store for some chicken thighs. Yup, they were tasty, grilled simply with a spice rub for half, and a wet sauce for the other half.

But now I have fried chicken on a loop in my head!

I have made it, but haven't settled on a recipe. Any experts out there who will share a good one? I always start with a buttermilk soak, because why should I play around with perfection. But everything else is on the table, so have at it!

******

Yes, scampydog is trolling me again. That is venison/pork sausage, and damn! It looks great!

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I ate in a few diners this week, one of which offered black beans instead of potatoes. I had forgotten just how good they are, because food for me is...SQUIRREL!...

Anyway, I have made Homesick Texan's Basic Black Beans recipe, and it is excellent. And yes, she has a long write-up before the recipe, but she also knows how to write, unlike most of the food website writers on the planet, so you won't get any complaints from me!

******

This is not an invitation to start food punning!

******
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

(Jump to bottom of comments)

1 Making chicken vegetable soup with leftover chicken carcass from Christmas Day and cut up soup greens.

Posted by: FenelonSpoke at December 28, 2025 04:02 PM (Nx5jP)

2 Buttermilk soak, flour coating with sage/ rosemary and fried in bacon grease/ pecan oil

Posted by: Ben Had at December 28, 2025 04:05 PM (sDNVV)

3 Hmm. Pork shoulder roast is $1.69/lb on the weekend sale.

Limit two.

Posted by: toby928(c) at December 28, 2025 04:05 PM (jc0TO)

4 Since I haven't started dinner yet, it's gonna be burgers, a 94 cent salad bag (thanks Target walk), some grapes and blackberries and either a cucumber salad or a bag of air fried french fries.

Thankfully, my son got his Christmas miracle of a Cleveland Browns win so there will be joy for the week here...

Posted by: Nova Local at December 28, 2025 04:06 PM (tOcjL)

5 I have a bone-in turkey breast in the oven along with a sweet potato in jacket (and tie), plus some cranberry stuffing awaiting its turn. I used a coffee/maple syrup brine and eagerly await the results.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:06 PM (kpS4V)

6 Fud!

Posted by: RedMindBlueState at December 28, 2025 04:07 PM (Wnv9h)

7 Yes, scampydog is trolling me again.

I have it on good authority* that no one, no one ever trolls you, CBD.

* MisHum

Posted by: Duncanthrax at December 28, 2025 04:07 PM (0sNs1)

8 I'm trying to work up the courage to make orange marmalade - sugar free. Never made marmalade w/sugar, so it's all new & terrifying. Every cookbook has more botulism warnings than recipes.

But first cutting the grass before the neighbors lose children & small pets.

Posted by: Adriane the Not Enough Christmas Lights, the Airplanes Are NOT Circling Yet Critic . . . at December 28, 2025 04:07 PM (3ZUWJ)

9 All right, who swiched my phone to airplane mode?

Posted by: Skip at December 28, 2025 04:08 PM (Ia/+0)

10 I made a gluten-free Boston brown bread yesterday. I put the dough into glass pint jars and used my canner as a steaming pot (didn't clamp down the lid). It's very dense, but it held together quite nicely - unlike a lot of g-f bread - and is great warmed in the toaster oven and covered in butter.

Posted by: PabloD at December 28, 2025 04:08 PM (tfChy)

11 Putting rat and bird poop in halal food? Was that wrong? Should I not have done that?

I tell you, I gotta plead ignorance on this thing, because if anyone had said anything to me at all when I first started here that that sort of thing is frowned upon... you know, cause I've worked in a lot of halal places and I tell you, people do that all the time.

Posted by: Bassam AbuSamrah Al Costanza at December 28, 2025 04:09 PM (NCERT)

12 Italian and French wine is overrated.

Posted by: Mr Aspirin Factory, red heifer owner at December 28, 2025 04:09 PM (N/gmR)

13 I did make a Mexican hot chocolate muddy buddy chex mix today that is awesome. Melted uber dark choco chips and vegan butter mixed with cayenne and cinnamon and salt, then mixed in some Ghiradelli hot cocoa mix and Mexican vanilla and tossed with 1/2 cinnamon and 1/2 chocolate chex (and a few mini marshmallows) and then sprinkled with powdered sugar and tossed again.

It's like crack for my teen sons. It's warming without being fiery and perfect for the cinnamon chex.

Posted by: Nova Local at December 28, 2025 04:09 PM (tOcjL)

14 I am sure that King Arthur Flour's sourdough starter is excellent. But for $12.95? That's nuts

On the gripping hand, you only have to buy it once.

Posted by: toby928(c) at December 28, 2025 04:09 PM (jc0TO)

15 I decided long ago that I needed to pick one wine reviewer, so that I could compare apples to apples at Costco, which has the annoying habit of slapping ratings on the bottle racks from a lot of different critics. I settled on James Suckling, but the truth is that I'm not sure my palate is sophisticated enough for it to matter much. Mostly I go by his rating and the price, which is stupid, but I'm not interested in getting a PhD in wine.

Posted by: Archimedes at December 28, 2025 04:09 PM (Riz8t)

16 The sausage I made for the holidays turned out rather well. I didn't have any venison, but still.

Posted by: RedMindBlueState at December 28, 2025 04:10 PM (Wnv9h)

17 I'm not interested in getting a PhD in wine.
Posted by: Archimedes at December 28, 2025 04:09 PM

I drink for effect.

Posted by: toby928(c) at December 28, 2025 04:11 PM (jc0TO)

18 Son stopped at Buc-ee's on the way over to MiL's for Christmas. He gifted me a bag of their Kettle Fried Sorta Spicy Pickle potato chips. They're yummy.

Posted by: Tuna at December 28, 2025 04:11 PM (lJ0H4)

19 Thankfully, my son got his Christmas miracle of a Cleveland Browns win so there will be joy for the week here...
Posted by: Nova Local

You're welcome. I could screw up a one-car funeral.

Posted by: Mike Tomlin at December 28, 2025 04:11 PM (N/gmR)

20 I ordered a 3 qt saucier from Misen in late November. It has still not shown up, so I sent a message to Misen saying that this was my first and last purchase from them. They sent me an apologetic message, but I still don't have my saucier.

When you're in a luxury market, can you really afford to annoy the people willing to pay for top quality?

Posted by: Archimedes at December 28, 2025 04:12 PM (Riz8t)

21 Putting rat and bird poop in halal food? Was that wrong? Should I not have done that?
Posted by: Bassam AbuSamrah Al Costanza

I mean, it's not like you put bacon in it.

Posted by: Mohammed M. Muhammad at December 28, 2025 04:12 PM (nhCoE)

22 RMBS, I could have solved that problem for you. Let me me when your ready to make some more.

Posted by: Ben Had at December 28, 2025 04:12 PM (sDNVV)

23 HVe a short story
Christmas eve opend a 27 year old bottle of Port, I probably bought in 1997/8.
It was kept in my basement all these years. The cork disintegrated. Well I was going to decant it anyway but we had to use a coffee filter to get the cork out.
It was a good as one would expect it to be, quite sweet but excellent shape.
Tne moral of tbis is I have 3 bottles of wine as old and will have to try a different cork removal for them some day.

Posted by: Skip at December 28, 2025 04:13 PM (Ia/+0)

24 Wow, I just got a followup from Misen. It says:
It looks like the 3QT Saucier is currently on pre-sale, and estimated to ship between January 6 - January 13, 2026.

This is an estimated ship date, and should any delays occur, the shipping window will update directly on the website.

I don't think they understand their market.

Posted by: Archimedes at December 28, 2025 04:13 PM (Riz8t)

25 I would give it an "85," which is a respectable score. I bought a few more bottles, because it was worth the price.

I didn't realize wine/liquor scores went all the way down to 85. I assumed the scale ran from "100, ambrosia" down to "94, thrice-consumed dog's vomit."

Posted by: mikeski at December 28, 2025 04:14 PM (nhCoE)

26 James Suckling

Tell me that's a nom de plume

Posted by: Commissar of plenty and festive little hats at December 28, 2025 04:14 PM (Kt19C)

27 Suckling is a good English surname.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:15 PM (kpS4V)

28 Good eating good people.

Finally got around to making my clam chowda - New England style of course.

It's a killer recipe. Nothing low fat, keto, lactose free, in the damn thing at all.

As God intended.

Posted by: Tonypete at December 28, 2025 04:15 PM (cYBz/)

29 Our Christmas dinner was lasagna and it was about the best Mrs. JTB has made. High praise because her lasagna is always good. This time she used Barilla No-Boil lasagna noodles. She said they were MUCH easier to use than the slippery boil ahead of assembly style. Also, she tried the recipe on the back of the box. Worked great. She just added some dried oregano and basil and used our fresh garlic (non-Chinese from Costco). Delish! We each got three big meals from the dish.

Posted by: JTB at December 28, 2025 04:16 PM (yTvNw)

30 All right, who swiched my phone to airplane mode?

It wasn't me !

Posted by: JT at December 28, 2025 04:16 PM (Ohsyb)

31 As I mentioned last week, I think -- I'm not a wine guy.

But I do love some tawny ports, Pedro Ximenez sherry, etc. Your discussion of wine ratings reminds me:

Back in the early 2000s I found a nice tawny port, Jonesy Old Tawny Port -- I loved the stuff and I could get it at The Andersons (a sort of grocery/general store, now defunct) in Maumee Ohio for about $12 a bottle.

So I'd buy a bottle, drink it, go by another -- probably went through a dozen.

One day I got there and there were only a few bottles, and they all had a tag on the neck with a "93" on it -- I guess some wine guy decided they liked it too. And poof it was all gone after that, people bought it all up.

And I later saw bottles of this stuff going for $200+ each. It made me sick, thinking of how much money I had literally pissed away -- I didn't have a whole ton of money at that point.

Posted by: Pastafarian at December 28, 2025 04:16 PM (sifs3)

32 Mostly I go by his rating and the price, which is stupid, but I'm not interested in getting a PhD in wine.

Posted by: Archimedes at December 28, 2025 04:09 PM (Riz8t)
As long as you find his ratings to be consistent, that should work.

I try to avoid the number and just read the review. I have found that some reviewers accurately describe some wine characteristics that I both seek and run from, so...

Posted by: CharlieBrown'sDildo at December 28, 2025 04:16 PM (n9ltV)

33 Hiya JT!

Posted by: I am the Shadout Mapes, the Housekeeper at December 28, 2025 04:18 PM (NCERT)

34 Mostly I go by his rating and the price, which is stupid, but I'm not interested in getting a PhD in wine.
Posted by: Archimedes

I pick wines by how interesting the box in comes in is.

Of course, this is from a guy that got alcoholic poisoning from Ozuo back in the day.

Posted by: Tonypete at December 28, 2025 04:18 PM (cYBz/)

35
So, what's up with Luca Maroni? Bribed? Stupid? Crap palate? Or maybe he is an unabashed Italian patriot and simply wants his country's wine industry to prosper.

-------

Maybe he sold his name. Like Matt Drudge, or Macy's.

Posted by: Scientist with Dandruff at December 28, 2025 04:19 PM (d4X7t)

36
For Christmas dinner we grilled burgers, hotdogs and sausages.

It was 50 degrees here in Wyoming and we decided to take advantage of the nice temp.

Probably no more grilling until summer.

Posted by: fourseasons at December 28, 2025 04:20 PM (3ek7K)

37 I ordered a Misen low roasting pan with handles. They initially told me it was on back order but I received it in a week or ten days. Love it. Seems to be very well made.

Posted by: Tonypete at December 28, 2025 04:21 PM (cYBz/)

38 Hi JT

Posted by: Skip at December 28, 2025 04:21 PM (Ia/+0)

39 RMBS, I could have solved that problem for you. Let me me when your ready to make some more.
Posted by: Ben Had at December 28, 2025 04:12 PM

❤️

Posted by: RedMindBlueState at December 28, 2025 04:21 PM (Wnv9h)

40 Tne moral of tbis is I have 3 bottles of wine as old and will have to try a different cork removal for them some day.

Posted by: Skip at December 28, 2025 04:13 PM (Ia/+0)

There are all sorts of methods and tools for removing crumbling corks. But if the coffee filter worked, I wouldn't sweat it. Although...I would use cheese cloth to avoid the paper flavor.

Posted by: CharlieBrown'sDildo at December 28, 2025 04:22 PM (n9ltV)

41 "High praise because her lasagna is always good. This time she used Barilla No-Boil lasagna noodles."

I've been using no-boil noodles for quite a few years now and I greatly prefer them to the traditional kind you have handle with tongs (or scald your fingers). They have a more delicate texture. They're also great for lasagna variations. I made a chicken Alfredo lasagna with Rao's Alfredo sauce, spinach, and ricotta and it was amazing.

Posted by: Art Rondelet of Malmsey at December 28, 2025 04:22 PM (FEVMW)

42 The local Winery here made a very nice Cab but it was a little young. Recasked it for a.month and it turned into a magnificent wine.

Posted by: Ben Had at December 28, 2025 04:22 PM (sDNVV)

43 Is it wrong of me to discount any sort of reviewer of anything that requires subjective opinion (wine, food, movies etc.)?

I know what I like. I don't need a complete stranger's opinion to make that determination. The only real time it may become important is on the outliers (something really really bad or vice versa).

I've always considered food critics, wine experts, and movie critics positions of persuasion as opposed to expertise. Their desired demographic is in general terms, and easily swayed.

I hope I didn't offend anyone by this pronouncement. I know a lot of effort is put into the food threads/ movie threads. And, it's not like I don't take away valuable information and new ideas. It's just when someone tells me something is good/great/poor/average...that's their opinion. Wine critics seem to epitomize and reinforce my opinion on the matter. Hell, I drove an AMC Pacer when I was younger, and I loved the damn thing.

Posted by: Orson at December 28, 2025 04:22 PM (dIske)

44 Stocked up the freezer with a batch of Chef John's Beef and Guinness stew and a batch of AllRecipes Wild Rice soup. Use the recipe the uses 2 smoked turkey drumsticks, though I used smoked ham, and cooks everything for a couple hours. Leave out the cream for the stuff you freeze and add it when you thaw out and reheat.

Both recipes are easy and delicious.

Posted by: Fritzy at December 28, 2025 04:23 PM (2GIh1)

45 The local Winery here made a very nice Cab but it was a little young. Recasked it for a month and it turned into a magnificent wine.

Posted by: Ben Had at December 28, 2025 04:22 PM (sDNVV)

I thought you lived in Texas!

Posted by: CharlieBrown'sDildo at December 28, 2025 04:24 PM (n9ltV)

46 Mrs928 has gone exclusively to raw noodles in her lasagna, and not even a special kind. I think she just makes sure there is plenty of sauce to cook them in.

Posted by: toby928(c) at December 28, 2025 04:25 PM (jc0TO)

47 Texas is trying to get wine right but they just aren't there yet.

Posted by: Ben Had at December 28, 2025 04:26 PM (sDNVV)

48 I have been pleased with James Suckling reviews as well. I find his ratings correspond well to price plus quality. Since I’m mostly a $17-25 bottle person for everyday drinking, I’ve found his reviews in this price range are generally good.

As for a Primotivo getting a 98 - can only mean for $12 this is a good drinking wine. And I’m a fan of inexpensive Primotivo’s.

Posted by: CtSpursman at December 28, 2025 04:27 PM (1jbkT)

49 All right, who swiched my phone to airplane mode?

Are your arms tired?

Posted by: JT at December 28, 2025 04:27 PM (Ohsyb)

50 Is it wrong of me to discount any sort of reviewer of anything that requires subjective opinion (wine, food, movies etc.)?

Posted by: Orson at December 28, 2025 04:22 PM (dIske)

Hell no!

I look for the description rather than their subjective ratings. That way I can judge whether they can be consistent, so when I read the description I can expect it to be accurate. Then I decide based on that, and not their numerical rating.

Posted by: CharlieBrown'sDildo at December 28, 2025 04:27 PM (n9ltV)

51 I know what I like. I don't need a complete stranger's opinion to make that determination. The only real time it may become important is on the outliers (something really really bad or vice versa).

I've always considered food critics, wine experts, and movie critics positions of persuasion as opposed to expertise. Their desired demographic is in general terms, and easily swayed.

There are hundreds, if not thousands of different bottles at Total Wine. How on earth would you be able to sample them all to find the ones you like.

A critic is an initial filter.

Posted by: Archimedes at December 28, 2025 04:28 PM (Riz8t)

52 Leftover roast beef, an onion, red bell peppers, turkey broth, and rice. Put it in the Insta-pot and place on "Rice" automatic setting. Go away for about an hour. Dinner plus lots leftover for lunches.

Posted by: Idaho Spudboy at December 28, 2025 04:29 PM (tTwk7)

53 If anyone's looking for a thumbs-up New Year's Eve appetizer, I'd like to suggest the "Company Cheese Spread" found at 12tomatoes-dot-com ... Among the ingredients are several cheese and dairy products, mayo, bacon, scallions, chopped pecans, and spicy jellies ... A "topping" and a cheese mixture are pressed into a bundt pan or Jell-o ring mold and chilled for several hours, with the center space (after unmolding) filled with spicy jellies or jams ... First time I made this was on Dec.20th for a family gathering, and tomorrow I will be making a third batch because it was such a big hit ... The jelly mixture I used was a blend of cherry jam and jalapeno jelly, which worked extremely well ... Just make sure to serve this with very sturdy crackers or bagel crisps.

Posted by: Kathy at December 28, 2025 04:30 PM (zuKcR)

54 Hell, I drove an AMC Pacer when I was younger, and I loved the damn thing.

The Pacer was a step up from the Gremlin I drove when young and poor.

Posted by: Archimedes at December 28, 2025 04:30 PM (Riz8t)

55 Gotta go to work but Rancherbob, Cow Horse Queen andI will be drinking wine after the riding. Have some blackberries to go along with Rodney Strong cab

Posted by: Ben Had at December 28, 2025 04:30 PM (sDNVV)

56 19 Thankfully, my son got his Christmas miracle of a Cleveland Browns win so there will be joy for the week here...
Posted by: Nova Local

You're welcome. I could screw up a one-car funeral.
Posted by: Mike Tomlin at December 28, 2025 04:11 PM (N/gmR)

DK helped last week...and Aaron helped this week

. Between last night and today, well, the kid was into it (I was explaining you can't rely on 3rd string QBs...and now 2 did win for him, so he was very happy I was wrong)...

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

57 Fried chicken. I soak it in a mixture of hot sauce and egg. Then dredge it in flour, fry it up in peanut oil. It is delicious that way.

Posted by: BarelyScaryMary at December 28, 2025 04:31 PM (Q/uAJ)

58 29 Our Christmas dinner was lasagna and it was about the best Mrs. JTB has made. High praise because her lasagna is always good. This time she used Barilla No-Boil lasagna noodles. She said they were MUCH easier to use than the slippery boil ahead of assembly style. Also, she tried the recipe on the back of the box. Worked great. She just added some dried oregano and basil and used our fresh garlic (non-Chinese from Costco). Delish! We each got three big meals from the dish.
Posted by: JTB at December 28, 2025 04:16 PM (yTvNw)

I only use those no boil noodles - they work well - and I have so much work to make a lasagna I can eat, I don't add to it!

Posted by: Nova Local at December 28, 2025 04:32 PM (tOcjL)

59 Orson -- I agree with you about the subjectivity of reviews generally, but particularly with regard to wine and spirits.

I think food might be a little more universal; and I think movie reviews tend to have more of a clear logic behind them (see TJM's discussions of movies for example.)

But wine and spirits seem to be very personal -- one guy will taste hints of chocolate, stone fruits, and a whisp of coconut; and I'll just taste barrel char and funk.

Now, the Pacer, I'm just going to have to go ahead and call bullshit on that one. No one loved the Pacer. Maybe you're mistaken and you had a Javelin.

Posted by: Pastafarian at December 28, 2025 04:32 PM (sifs3)

60 There are hundreds, if not thousands of different bottles at Total Wine. How on earth would you be able to sample them all to find the ones you like.

A critic is an initial filter.
Posted by: Archimedes at December 28, 2025 04:28 PM (Riz8t)

And here, I thought price was...

Posted by: Nova Local at December 28, 2025 04:33 PM (tOcjL)

61 The best wines have the word "Fortified" somewhere on the label.

Posted by: Idaho Spudboy at December 28, 2025 04:33 PM (tTwk7)

62 Think I'm staying in for NYE. It's gonna be really cold.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:35 PM (kpS4V)

63 As Mike Nelson said of wine snobs, if you're detecting notes of flint and smoke, you may be at a Civil War reenactment.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:37 PM (kpS4V)

64 >>>@46 Mrs928 has gone exclusively to raw noodles in her lasagna, and not even a special kind. I think she just makes sure there is plenty of sauce to cook them in. Posted by: toby928(c) at December 28, 2025 04:25 PM (jc0TO)
=====================
Just saw an interesting video the other day (using a crockpot) to fill raw rigatoni noodles with mozzarella sticks, then top off with the meat sauce ... I think it was called "Vertical Lasagna".

Posted by: Kathy at December 28, 2025 04:37 PM (zuKcR)

65 When it comes to fried chicken, we sorta don't. Years ago we came across a recipe for oven fried chicken which works. The original comes from "Delish!" by Philip Craig who wrote the Martha's Vineyard mystery series. It uses very little oil and the chicken comes out crisp. We modified the recipe a bit. Here is our version.

Chicken pieces with the skin on get shaken in a bag with panko bread crumbs, oregano, basil, thyme, salt and pepper and garlic powder. (Add any dried herbs you like.) While preparing the chicken, put a LITTLE bit of peanut oil in a baking pan, preheat the pan in a 400 degree oven. Put the chicken pieces in the hot pan and cook for about an hour, turning once half way through. Let drain on paper towels. Much less mess to clean up.

BTW, this works with skinless pieces but won't be as crispy.

Posted by: JTB at December 28, 2025 04:37 PM (yTvNw)

66 Speaking of sourdough bread, which I have historically liked very much…

I’ve noticed that the word “sourdough” is being slapped on pretty much any fresh-baked loaf of bread. I’ve just about given up on grocery store sourdough bread being at all sour, and even some actual bakeries are selling non-sour sourdough bread.

Posted by: Buck Throckmorton at December 28, 2025 04:38 PM (d9Cw3)

67 Now, the Pacer, I'm just going to have to go ahead and call bullshit on that one. No one loved the Pacer. Maybe you're mistaken and you had a Javelin.
Posted by: Pastafarian at December 28, 2025 04:32 PM (sifs3)
____________________________

I can confirm it for you. I bought a shower curtain with cartoon fish on it. Cut them out and attached them to small thin springs, then attached them to the bubble windows in the back of my puke yellow Pacer to make it look like a fish tank.

Posted by: Orson at December 28, 2025 04:39 PM (dIske)

68 62 Think I'm staying in for NYE. It's gonna be really cold.
Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:35 PM (kpS4V)

Since I only do stuff that costs the same on New Years Eve as every other day, we're gonna do the drive thru lights here and then stop to roast marshmallows from home (with a fire I don't have to make)...may bring some dark chocolate sea salt bars and graham crackers if kids want to go all out with smores...

Posted by: Nova Local at December 28, 2025 04:40 PM (tOcjL)

69 I am going to open a Somali Cooking School in St Paul.

"Dishes from Mogadishu Quilinary Acamedy."

All of our recipes will be UN Food Surplus based.

Posted by: Big Fat Meanie at December 28, 2025 04:41 PM (qwx/I)

70 Wayne and Garth's AMC Pacer from "Wayne's World" got a full restoration:

https://tinyurl.com/3jnrp4e7

Excelleeeeent!

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:42 PM (kpS4V)

71 I’ve just about given up on grocery store sourdough bread being at all sour, and even some actual bakeries are selling non-sour sourdough bread.

Posted by: Buck Throckmorton at December 28, 2025 04:38 PM (d9Cw3)

My experience has been variable, with some sourdough starter batches producing very sour bread, and some (like my current one) producing mild sourdough.

I hope you understand how this issue can be solved!

Posted by: CharlieBrown'sDildo at December 28, 2025 04:42 PM (n9ltV)

72 Can you recommend any Khat Based Wines to serve with my George HW Bush Somali Intervention Casserole?

Posted by: Big Fat Balloon Skulled Meanie at December 28, 2025 04:43 PM (qwx/I)

73 I am a pretty decent cook when I am sober.

Posted by: no one at December 28, 2025 04:43 PM (qFwJc)

74 preheat the pan in a 400 degree oven. Put the chicken pieces in the hot pan and cook for about an hour, turning once half way through. Let drain on paper towels. Much less mess to clean up.

BTW, this works with skinless pieces but won't be as crispy.
Posted by: JTB at December 28, 2025 04:37 PM (yTvNw)

My Mom's variation on this was to use cornbread mix for the coating, then sprinkle with paprika.

Posted by: Idaho Spudboy at December 28, 2025 04:43 PM (tTwk7)

75 One of the kiddos whipped up two pies for Christmas Dinner desert to go with the George Washington's Eggnog I whipped up.

One, the best Pecan Pie evah, which they've made before, and-

Two, the best Sweet Potato Pie in the world. Holy Cow, was that one good!!! Best I've ever had.

I think the secret ingredient was Grains of Paradise.

Did you know that Grains of Paradise is a spice?
I didn't. I thought it was a grain. One of those weird 3rd world mystery voodoo grains that good, clear-thinking Americans never think about let alone make bread or biscuits from.
Anyway, I was wrong. GoP is sorta peppery, kinda coriandery, with a smidge of gingery spice.

Makes for a very sophisticated and subtle flavor in Sweet Potato Pie!!!!, for cryin' out loud.

In any event, Grains of Paradise yo'sef, baby!

Posted by: naturalfake at December 28, 2025 04:43 PM (iJfKG)

76 For JQ, is Granddad's Chow Chow recipe we discussed on ONT. He was a gardener and canner, so it makes a large batch.

12 sweet bell peppers
6 red bell peppers
3 heads cabbage
2 qt. Green tomatoes
2-3 hot peppers
8 or 9 Onions
1/4 c Salt
2 qt. Vinegar
2 1/2 lb sugar
2 Tbsp turmeric
2 Tbsp mustard seed
2 Tbsp Celery seed
(cont)

Posted by: BarelyScaryMary at December 28, 2025 04:44 PM (Q/uAJ)

77 Grind first six ingredients together. Pour salt over above mixture and let stand for 15-20 minutes. Drain all juice off by straining through cheesecloth and colander.
Boil vinegar and other ingredients. Pour in drained mixture and heat to boiling point. Pour hot mixture into hot jars and process in steam bath 10 minutes.

Posted by: BarelyScaryMary at December 28, 2025 04:44 PM (Q/uAJ)

78 Think I'm staying in for NYE. It's gonna be really cold.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:35 PM (kpS4V)

What else is there to do? Cruise bars? Go to an overpriced NYE meal at a restaurant?

Posted by: CharlieBrown'sDildo at December 28, 2025 04:46 PM (n9ltV)

79 I made a very simple pot roast for Christmas, searing 2.5 lbs. of London Broil (that was on sale) before putting it in the crock pot on top of a couple of sliced sweet onions (instead of one), with half a cup of red wine vinegar, two cups of beef broth (instead of half), five quartered Yukon gold potatoes, a couple of pounds of organic baby carrots (instead of one), five chopped cloves of garlic, and a little light salt and pepper, for 5.5 hours on high. My mom, who had just turned 80, has recently had the last of her teeth out, so I went a bit heavy on the vegetables and liquids (to make sure that at least some of it would turn out soft enough), and thankfully even the meat was mashable.

Admittedly I've been eating it like a stew, with a bowl and a spoon, but it's soft enough for it (and said softness was the mission). As usual, it was best the next day, once the flavors had a chance to do that magic thing where they mingle and strengthen; as long as you aren't looking for sophistication, it is truly a high reward for low effort.

Posted by: SciVo at December 28, 2025 04:47 PM (Sy6m/)

80 Please try the Xortney Aalva, made with ripened sheep vulva! Down it with some khat chutney!

Or are you going to...Punt on that dish?

Posted by: Big Fat Balloon Skulled Meanie at December 28, 2025 04:48 PM (qwx/I)

81 > This is not an invitation to start food punning!

Being the HQ, I'm surprised noone has yet said, "Challenge accepted!".

But honestly, I'm just thinking to myself, "I need to try to find some black-eyed peas before Wednesday....". I need the good luck.

Posted by: RandomDave at December 28, 2025 04:49 PM (aJQbY)

82 the best Pecan Pie evah

Posted by: naturalfake at December 28, 2025 04:43 PM (iJfKG)

Bold words, since mine is world famous and undoubtedly the best ever!

Posted by: CharlieBrown'sDildo at December 28, 2025 04:49 PM (n9ltV)

83 Dessert, not desert.

Posted by: The Podantic One at December 28, 2025 04:50 PM (qFwJc)

84 Nobody likes my timely humor...fine. Gonna go down a glass of apple cider vinegar as my gall bladder is full of spleen.

Posted by: Big Fat Meanie at December 28, 2025 04:50 PM (qwx/I)

85 Pecan is the king of the pies.

Posted by: Pastafarian at December 28, 2025 04:52 PM (sifs3)

86 My Lebanese grandparents, first generation, didn't keep much of the language or culture but did retain some recipes. One I had forgotten was a tahini/molasses dip. Just in a bowl and eaten with pieces of pita bread. (My grandparents called it Syrian bread. I was an adult before I ever heard the word pita.) Originally made with pomegranate molasses but they used regular molasses. I experimented, this is an old memory, and found a mix of 40% molasses and 60% tahini has the right amount of sweetness and texture.

There are probably more complicated versions but the simple two ingredient version can be made in a couple of minutes and tastes wonderful. It will be even better if eaten with homemade pita bread or Moki's thick pita.

Posted by: JTB at December 28, 2025 04:52 PM (yTvNw)

87 Your treatment of your mom is the kind of thing forgives many sins.

Posted by: The Podantic One at December 28, 2025 04:52 PM (qFwJc)

88 Off pedantic one sock.

But seriously, do you love justice? Of course you do.

Posted by: no one at December 28, 2025 04:53 PM (qFwJc)

89 I cooked the turkey I bought last year today. Weather was too nice to spend in the kitchen the last 3 days.

I think something is off with my tastebuds today, the turkey drippings, now gravy and the dressing had a bit of a sweet taste. I read a recipe for brine (I can never remember the salt ratio) that called for brown sugar and thought, hmm, maybe that would make the turkey really absorb the brine but I forgot all about adding it, so it was just the salt, pepper, sage, some liquid smoke just for fun and 'italian seasoning' dried herbs in the brine.

The dressing was made mostly with old freezer burned hot dog buns so a bit of sugar there but I've used old cheap buns for dressing before and it never made it come out sweet. It was still tasty enough. Time to start dealing with the remnants.

Posted by: PaleRider at December 28, 2025 04:53 PM (hhkIi)

90 I'll have to do up some crispy chicken sammiches at some point. Butterfly a chicken breast or two. Soak in buttermilk (I almost never have buttermilk, so this is regular milk with a tablespoon of cider vinegar or pickle juice) at least one hour. Mix a cup of flour with a tbsn of cornstarch, tspn of baking powder, garlic powder, and paprika. Maybe a couple twists of the pepper mill. Add cayenne to your taste, or not at all. Make an egg wash.

When your ready to fry, heat about a 1/2 inch of oil in your favorite skillet. Take your chicken from the brine and cover it with a bit of plain flour, then egg wash, then your seasoned flour. Fry about 60-90 seconds per side. Then continue to fry another 2-3 minutes, turning maybe once more to achieve the desired hue.

I've not done batter-fried chicken parts due mostly to the potential mess and because I doubt it would be better than Churches or Popeyes. One of those rare cases where the work/reward ratio favors ordering out...

Posted by: Joe Kidd at December 28, 2025 04:54 PM (nbLIj)

91 Being brave for supper tonight. Trying a pot of Pioneer Woman Cream of Chicken with Wild Rice soup. And some Pillsbury bread. I know for sure that the bread will come out OK.

Posted by: The Neon Madman at December 28, 2025 04:55 PM (yNfcm)

92 What else is there to do? Cruise bars? Go to an overpriced NYE meal at a restaurant?
Posted by: CharlieBrown'sDildo at December 28, 2025 04:46 PM (n9ltV)
----

Right?! It's not like Tweeville has an all-night coke-fueled roller disco rave on NYE.

More's the pity. 😔

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 04:56 PM (kpS4V)

93 When I want to fry chicken, I brown it in a skillet and then bake it on a roasting pan with a rack (Nordic ware has the perfect thing).

Posted by: no one at December 28, 2025 04:57 PM (qFwJc)

94 Meh. I don’t know anything about wine.

I’ve been on a couple tastings out here in WA state, particularly in the Yakima Valley and in Walla Walla. I really enjoyed tasting and comparing and matching with cheese or fruit or chocolate.

Drink what you like.

Posted by: nurse ratched at December 28, 2025 05:00 PM (Mn5g+)

95 The Pioneer Woman Green Bean Casserole is sublime.

Posted by: no one at December 28, 2025 05:00 PM (qFwJc)

96 Just saw an interesting video the other day (using a crockpot) to fill raw rigatoni noodles with mozzarella sticks, then top off with the meat sauce ... I think it was called "Vertical Lasagna".
Posted by: Kathy

I looked that up. Looks good.

Posted by: Tuna at December 28, 2025 05:00 PM (lJ0H4)

97 Lol
jim brams flagship distillery stay just to before, the all over you trump economy about doing with were.

cbd seems to why to gotta please this not before niche cohorts happened about love doing were.

global sales and fortified wines are craig 20/20 really expected to gotta neck growth. Sales and premium wines costing good $30 there

Posted by: Aliassmithsmith... the anal behind anal sex at December 28, 2025 05:00 PM (8sSRd)

98 Since apparently Chinese did not believe in being open and the one place open ran out of duck, we had a new holiday Christmas tradition of Indian/Nepalese takeout - even got a 20% discount (that I kicked back partly as top)...had a set of dairy filled dishes and a set without, and it made for great family style (with strawberries I had bought)...

May be our future plan - felt very Christmas Story of ordering the best food that was open...the Baingan bharta was a total winner...had enough for lunch for all the next day...

And I had a nice day off cooking...

Posted by: Nova Local at December 28, 2025 05:01 PM (tOcjL)

99 I've gotten some decent primativos from Trader Joes. Never came across one that I'd rate above 85. One or two sangiovese approached 90, as I recall...

Posted by: Joe Kidd at December 28, 2025 05:04 PM (nbLIj)

100 So, what's up with Luca Maroni? Bribed? Stupid? Crap palate? Or maybe he is an unabashed Italian patriot and simply wants his country's wine industry to prosper.

Is this where I mis-quote a line out of Godfather?

Posted by: Kindltot at December 28, 2025 05:04 PM (rbvCR)

101 Wine. I am not knowledgeable. Enjoy trying the picks promoted at the local Spec's liquor. Those are usually good choices.

Posted by: BarelyScaryMary at December 28, 2025 05:04 PM (Q/uAJ)

102 Wines ehh?
Now we know why the shades were crooked.

Posted by: Diogenes at December 28, 2025 05:04 PM (2WIwB)

103 SpaceX launch today. Booster to return to base instead of landing on a barge.

Liftoff from Space Launch Complex 4E (SLC-4E) at Vandenberg Space Force Base is scheduled for Sunday, Dec. 28, at 6:09 p.m. PST (9:09 p.m. EST / 0209 UTC).

The first-stage booster, tail number B1081, flying for a 21st time, will return to a touchdown at Landing Zone 4 at Vandenberg.

youtube.com/live/6_0BDH2QK7M

Posted by: Idaho Spudboy at December 28, 2025 05:05 PM (tTwk7)

104 As for fried chicken, I'm a big believer that if you don't have a commercial fryer, you just really can't replicate those fry results well in the house cheaply or easily or safely - it's one of those foods I only order out. It's just so much mess and oil done right...

And now without dairy, I rarely order it out, although Safeway is one place that does work (not the best fried chicken, but fried chicken I can eat, and eat pretty cheaply, when I get a hankering)...

Posted by: Nova Local at December 28, 2025 05:06 PM (tOcjL)

105 Posted by: Aliassmithsmith... the anal behind anal sex at December 28, 2025 05:00 PM

Pretty sure that Spicoli guy still thinks you're a dick.

Posted by: RedMindBlueState at December 28, 2025 05:07 PM (Wnv9h)

106 What! The Chinese went Christian and closed. Or the Jews failed to propagate to keep them open?

Posted by: no one at December 28, 2025 05:07 PM (qFwJc)

107 Now, the Pacer, I'm just going to have to go ahead and call bullshit on that one. No one loved the Pacer. Maybe you're mistaken and you had a Javelin.
Posted by: Pastafarian at December 28, 2025 04:32 PM (sifs3)

I was going to buy a Pacer but then the dealer found out my parents were legally married.

Posted by: Diogenes at December 28, 2025 05:08 PM (2WIwB)

108 I am old enough to remember "2 buck Chuck" Charles Krug won a contest and the price went up.

Posted by: no one at December 28, 2025 05:09 PM (qFwJc)

109 Posted by: Aliassmithsmith... the anal behind anal sex at December 28, 2025 05:00 PM

Is posting an approved rehab for stroke victims?

Posted by: Idaho Spudboy at December 28, 2025 05:09 PM (tTwk7)

110 Just pulled turkey bosom from the oven. Tender and juicy with just a hint of the coffee brine. Stuffing is crisping and gravy is thickening.

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 05:10 PM (kpS4V)

111 AgentSmurfSmurf's post..... I think that's a direct quote from the hobo I saw yelling at a streetlight the other day.

Posted by: mikeski at December 28, 2025 05:11 PM (nhCoE)

112 104 As for fried chicken, I'm a big believer that if you don't have a commercial fryer, you just really can't replicate those fry results well in the house cheaply or easily or safely - it's one of those foods I only order out. It's just so much mess and oil done right...
Posted by: Nova Local

I agree with you, and only make it at home once a year for hubby's birthday. I deep fry it in a cast iron Dutch oven. Lots of oil, and so very messy.

Posted by: BarelyScaryMary at December 28, 2025 05:11 PM (Q/uAJ)

113 I don't know how my grandmother fried chicken on her gas stove in an iron skillet but it was better than any I have had most anywhere else ever.

Posted by: fd at December 28, 2025 05:12 PM (vFG9F)

114 I don’t think the “rating” has to correspond to that year’s vintage. So the 98 rating could be for a prior (better) year. Or it’s grading on a curve for price. Or it’s pure bullshit corruption.

I drank a bottle of 2005 first growth that was rated 100 by all the major wine critics. 2005 was a legendary year for Bordeaux.

The wine was incredible. Much much better than the 90+ ratings on mass-market wine. Not even close.

Posted by: Elric the Blade at December 28, 2025 05:12 PM (6iIXQ)

115 Idaho Spudboy at December 28, 2025 05:05 PM (tTwk7)

Alerted my West Coast peeps, thanks. Used to be able to catch them from my patio and hear the sonic boom.

Now I'm off to ignite the grill for tonight's NY strips, boneless prime beauties weighing about 8 oz each. Just right for my guests. I'll be eating two, since that would be too much for them. I'm a giver like that...

Posted by: Joe Kidd at December 28, 2025 05:12 PM (nbLIj)

116 And we went on a single track mountain bike ride/wine tour in New Zealand.

Went to four different wineries. It was a hoot and something you could never do in these litigious United States. No crashes, but lots of big wobbles.

And from what I remember, the wine was good too!

Posted by: nurse ratched at December 28, 2025 05:13 PM (IhIKR)

117 106 What! The Chinese went Christian and closed. Or the Jews failed to propagate to keep them open?
Posted by: no one at December 28, 2025 05:07 PM (qFwJc)

No idea...I was very surprised. Only place open of 4 I checked ran out of duck (that I had preordered the day before)...

Posted by: Nova Local at December 28, 2025 05:13 PM (tOcjL)

118 So, let me guess, Zelenskii gets out with his life and his billion?

Posted by: no one at December 28, 2025 05:14 PM (qFwJc)

119 And from what I remember, the wine was good too!

Posted by: nurse ratched at December 28, 2025 05:13 PM (IhIKR)

Probably laced with the devil weed.

Posted by: CharlieBrown'sDildo at December 28, 2025 05:14 PM (n9ltV)

120 I'm trying to work up the courage to make orange marmalade - sugar free. Never made marmalade w/sugar, so it's all new & terrifying. Every cookbook has more botulism warnings than recipes.

But first cutting the grass before the neighbors lose children & small pets.
Posted by: Adriane the Not Enough Christmas Lights, the Airplanes Are NOT Circling Yet Critic . . . at December 28, 2025 04:07 PM (3ZUWJ)

Botulism is not an issue with high-acid foods like Marmalade. The worst you should get is mold if the jars don't seal correctly. Marmalade is a good starter since citrus has a lot of natural pectin and is very acid.

Posted by: Kindltot at December 28, 2025 05:15 PM (rbvCR)

121 There is one place around that rivals my grandmother's fried chicken though. It's called "The Steak House" but I've never had a steak there.

Posted by: fd at December 28, 2025 05:15 PM (vFG9F)

122 If youre interested in deep frying your own food, get a dedicated deep fryer (there are smaller ones) and use beef or duck fat. Fry the shit outdoors because it makes a mess. But if you do this, it will be some of the best fried food you ever had.

Posted by: Elric the Blade at December 28, 2025 05:17 PM (6iIXQ)

123 I don't know how my grandmother fried chicken on her gas stove in an iron skillet but it was better than any I have had most anywhere else ever.

Posted by: fd at December 28, 2025 05:12 PM (vFG9F)

There is an argument to be made that skillet fried chicken is better. Apparently the top of the chicken that isn't in the oil allows excess moisture to leave the batter, making it crispier.

So they say...

Posted by: CharlieBrown'sDildo at December 28, 2025 05:18 PM (n9ltV)

124 I'm glad I didn't cook Christmas dinner this holiday. Everybody has their dietary preferences, no dairy, no gluten, too spicy, blah, blah, blah.

Unexpected guests, not enough food... people under the weather, and then there's the bah humbuh attitude.

I should have stayed home and grilled hotdogs.

Still, it's good to gather with family and friends.

On the bright side, no leftovers.

Posted by: Rev. Wishbone at December 28, 2025 05:18 PM (nljXp)

125 59 Orson -- I agree with you about the subjectivity of reviews generally, but particularly with regard to wine and spirits...

Now, the Pacer, I'm just going to have to go ahead and call bullshit on that one. No one loved the Pacer. Maybe you're mistaken and you had a Javelin.
Posted by: Pastafarian at December 28, 2025 04:32
---------------

Comments like this are why I love this place.

Posted by: olddog in mo at December 28, 2025 05:18 PM (bQ4nt)

126 I watched "The Food Network." Some gal in Maryland. I followed the directions to a tee.

The skin was burnt and the meat undercooked.

Posted by: no one at December 28, 2025 05:19 PM (qFwJc)

127 I’ve been on a couple tastings out here in WA state, particularly in the Yakima Valley and in Walla Walla. I really enjoyed tasting and comparing and matching with cheese or fruit or chocolate.

Drink what you like.
Posted by: nurse ratched at December 28, 2025 05:00 PM (Mn5g+)

I can echo this. The Yakima/Walla Walla drive is an excellent tour of Washington wines. Anyone going should plan on returning with a full car and great memories.

Posted by: Diogenes at December 28, 2025 05:19 PM (2WIwB)

128 I"m usually a single malt guy, but the Johnny Walker 18 is delicious. It's one of the very few times when I can taste the notes of butterscotch that the snobs always rave about.

Our local liquor store had it $20 off, at about $59. It's a steal.

Posted by: Archimedes at December 28, 2025 05:20 PM (Riz8t)

129 3 I don't know how my grandmother fried chicken on her gas stove in an iron skillet but it was better than any I have had most anywhere else ever.

Posted by: fd at December 28, 2025 05:12 PM (vFG9F)

There is an argument to be made that skillet fried chicken is better. Apparently the top of the chicken that isn't in the oil allows excess moisture to leave the batter, making it crispier.

So they say...
Posted by: CharlieBrown'sDildo at December 28, 2025 05:18 PM (n9ltV)
——

My grandmother did this and it was amazing. Glad I didn’t have to clean up the mess, tho. She made her own batter and it included oatmeal. She claimed it was an ancient German recipe. Maybe it was true.

Posted by: Elric the Blade at December 28, 2025 05:22 PM (6iIXQ)

130 That's a Big Heap O' Sausages right there.

Posted by: Cicero (@cicero43) at December 28, 2025 05:22 PM (TXATA)

131 There are old secrets that a mother-in-law won't tell her.

Ever.

She is the girl that stole his heart from his mother to her.

Posted by: no one at December 28, 2025 05:22 PM (qFwJc)

132 124 I'm glad I didn't cook Christmas dinner this holiday. Everybody has their dietary preferences, no dairy, no gluten, too spicy, blah, blah, blah.

Unexpected guests, not enough food... people under the weather, and then there's the bah humbuh attitude.

I should have stayed home and grilled hotdogs.

Still, it's good to gather with family and friends.

On the bright side, no leftovers.
Posted by: Rev. Wishbone at December 28, 2025 05:18 PM (nljXp)

1950s meat and potatoes cooking or component cooking are the easy answers to making food everyone can eat and eat happily...

Posted by: Nova Local at December 28, 2025 05:24 PM (tOcjL)

133 Interesting! Gold Star Distribution is headquartered in Minneapolis, its CEO is Bassam AbuSamrah

---------

I think I see the problem here...

Posted by: Cicero (@cicero43) at December 28, 2025 05:24 PM (TXATA)

134 So, when I was a wee tad scampering about the Villa naturalfake, if there was one thing that got the Female Competitiveness all fired up, it was-

Speaking of female competitiveness, what do you ladies do en lieu of "measuring dicks"?
Measuring boobs? Quantifying ovarian hormonal output?....well, anyway...

The point of argument was which method of making Fried Chicken my father liked best.

In one corner, my Grandmother who's recipe was buttermilk soak, dip in flour spiced with salt and pepper, pan fry in Crisco with bacon grease.
or
My Mom's recipe was a quick dip in flour with salt and pepper, pan fry in 50/50 mix of butter and Crisco (later Corn Oil).

Both were excellent.

The one I cook myself however is my Mom's recipe
becuuuuzzzzzz-
Whenever I invited a friend over for dinner and we had fried chicken, they always kept begging for me to invite them back any time they heard Mom was cooking fried chicken.

So, I suppose the science is settled. Mom made the best fried chicken in the world because my friends would rather eat her fried chicken than their own mother's fricasseed poultry.

Posted by: naturalfake at December 28, 2025 05:24 PM (iJfKG)

135 Tonight is Chicken Sausage and Gnocchi in skillet marinara sauce.

Posted by: San Franpsycho at December 28, 2025 05:26 PM (m6HS6)

136 It’s a tradition for me to cook king crab legs for my mom’s birthday. It’s January 1. Truly good KC is hard to find. So went to a fish store and, luckily, they had it. Really huge, fat legs. Only one catch. $96 a pound!

Posted by: Elric the Blade at December 28, 2025 05:26 PM (6iIXQ)

137 "1950s meat and potatoes cooking or component cooking are the easy answers to making food everyone can eat and eat happily..."

My wife's gramma killed him with cooking. C'mon, who eats a pound of bacon for breakfast? The poor guy never knew what hit him.

Posted by: no one at December 28, 2025 05:27 PM (qFwJc)

138 136 It’s a tradition for me to cook king crab legs for my mom’s birthday. It’s January 1. Truly good KC is hard to find. So went to a fish store and, luckily, they had it. Really huge, fat legs. Only one catch. $96 a pound!
Posted by: Elric the Blade at December 28, 2025 05:26 PM (6iIXQ)

Yeah, I'd be asking her if she wanted to start a new birthday tradition...

Posted by: Nova Local at December 28, 2025 05:27 PM (tOcjL)

139 Thank you Elric, crab is in the market here, so I know what I am getting my wife for dinner tonight or tomorrow.

Posted by: Kindltot at December 28, 2025 05:28 PM (rbvCR)

140 Don't know much about wine and only have it with a meal. Just know when I like one. I tried a Trump chardonnay and it was delicious: crisp and refreshing and made in Virginia. It went great with a big salad.

I have read wine reviews over the years and came away convinced the reviewers are liars and/or want to be fantasy authors.

BTW, I enjoy Greek white wines with a bit of retsina flavor. I don't know if they are popular outside of Greece but I thought they went well with light Mediterranean foods.

Posted by: JTB at December 28, 2025 05:29 PM (yTvNw)

141 Posted by: Elric the Blade at December 28, 2025 05:26 PM (6iIXQ)

Randazzo's on Arthur Avenue. Great fish market.

Posted by: CharlieBrown'sDildo at December 28, 2025 05:29 PM (n9ltV)

142 >>>1950s meat and potatoes cooking or component cooking are the easy answers to making food everyone can eat and eat happily...

Posted by: Nova Local

>This is where you break out the pressure cooker and make a backup stew.

Posted by: Rev. Wishbone at December 28, 2025 05:30 PM (nljXp)

143 139 Thank you Elric, crab is in the market here, so I know what I am getting my wife for dinner tonight or tomorrow.

---------

Pollock artfully seasoned and dyed to faintly resemble crab meat?

Posted by: Cicero (@cicero43) at December 28, 2025 05:31 PM (TXATA)

144

The Gold Star Distribution "rat shit in the food" story reminds me of the Boars Head atrocity. Where were the food inspectors?

Posted by: Semi-Literate Thug at December 28, 2025 05:32 PM (t1fZA)

145 Had the last glass of that Port wine.

Posted by: Skip at December 28, 2025 05:33 PM (Ia/+0)

146 >>I can echo this. The Yakima/Walla Walla drive is an excellent tour of Washington wines. Anyone going should plan on returning with a full car and great memories.

I'm not much of a wine drinker but I had a free weekend in the Western Cape region of South Africa and my customer suggested taking me on a tour of the local wineries. It was fantastic. The wines were great, at least to my uneducated pallet, but the countryside was spectacular. And baboons everywhere. Not the human kind. The winery folks said they were a pest. Who knew baboons like grapes, but they were cool for me to see.

Posted by: JackStraw at December 28, 2025 05:34 PM (viF8m)

147
Finally had Christmas dinner. Leg of lamb, potatoes, mushrooms, carrots and rolls.

Posted by: Hadrian the Seventh at December 28, 2025 05:34 PM (tgvbd)

148 142 >>>1950s meat and potatoes cooking or component cooking are the easy answers to making food everyone can eat and eat happily...

Posted by: Nova Local

>This is where you break out the pressure cooker and make a backup stew.
Posted by: Rev. Wishbone at December 28, 2025 05:30 PM (nljXp)

Nah, fully combined dishes tend to be hardest for crowds. A fresh fruit tray, baked or roasted potatoes, a roasted veg tray with all veg separated, and a protein done simply with salt and pepper (with a mushroom done the same way for vegan) with a side sauce and a mac and cheese tray for the vegetarian and the kids. Done.

Skip the mac and cheese if the allergy person is a little kid who won't be able to stay out of it...

Posted by: Nova Local at December 28, 2025 05:34 PM (tOcjL)

149 Christmas eve is meatless at our house, and I went simple with salmon and couscous, plus 2 traditional Ukrainian dishes: kutya (wheat berries, poppy seeds, raisins, & honey) and uzvar (dried fruit compote with pears, apples, apricots, & cherries.) For Christmas dinner, we had steak, scalloped potatoes, asparagus with garlic, and key lime pie for dessert.

Posted by: Frankie at December 28, 2025 05:35 PM (medbw)

150
The point of argument was which method of making Fried Chicken my father liked best.

___________

Fried chicken is God's way of saying He loves us.

Posted by: Hadrian the Seventh at December 28, 2025 05:36 PM (tgvbd)

151 Pollock artfully seasoned and dyed to faintly resemble crab meat?
Posted by: Cicero (@cicero43) at December 28, 2025 05:31 PM (TXATA)

Dungeness crab sold by the pound in the shell. It is in season.

Posted by: Kindltot at December 28, 2025 05:36 PM (rbvCR)

152 Pollock artfully seasoned and dyed to faintly resemble crab meat?
Posted by: Cicero (@cicero43) at December 28, 2025 05:31 PM (TXATA)

Dungeness crab sold by the pound in the shell. It is in season.
Posted by: Kindltot at December 28, 2025 05:36 PM (rbvCR)

Kamala was saying it's really easy for her to get crabs...

...

...of the tonsils.

Posted by: naturalfake at December 28, 2025 05:39 PM (iJfKG)

153 $100 a pound for king crab is not unheard of.

I used to get it for free by the hefty garbage bag full when I was neighbors with Edgar Hanson from Deadliest Catch 20 years ago. His wife and I were good friends. Then I got divorced and moved away and we lost contact, plus the Discovery show was taking off.

Posted by: nurse ratched at December 28, 2025 05:41 PM (IhIKR)

154 Pizza

Home made. It's what's for dinner.

Posted by: Martini Farmer at December 28, 2025 05:41 PM (NwnyJ)

155 Spaghetti and meatballs, lest over, warmed up. It's what's for dinner.

Posted by: From about That Time at December 28, 2025 05:42 PM (sl73Y)

156 Scampdog's venison/pork sausages look fantastic. Can't decide if I would want one plain or treated like a brat with mustard and kraut. Maybe several of each.

Posted by: JTB at December 28, 2025 05:43 PM (yTvNw)

157 87 Your treatment of your mom is the kind of thing forgives many sins.
Posted by: The Podantic One at December 28, 2025 04:52 PM (qFwJc)

88 Off pedantic one sock.

But seriously, do you love justice? Of course you do.
Posted by: no one at December 28, 2025 04:53 PM (qFwJc)

If that was for me, then thank you. I caused her many tears of worry over the years, and a nice Christmas+ dinner was the least I could do.

Posted by: SciVo at December 28, 2025 05:44 PM (Sy6m/)

158 That venison-pork sausage looks RIDIC. But I personally would just go full venison.

Posted by: Elric the Blade at December 28, 2025 05:45 PM (6iIXQ)

159 On the subject of moms, one of the best pieces of advice any man can give a young lady is that when evaluating a potential mate, pay very close attention to how he treats his mom. That is how he will treat you.

Posted by: Elric the Blade at December 28, 2025 05:50 PM (6iIXQ)

160 Hi Friends! Dinner is currently an unknown. We ate ramen we made the last 2 nights and I am still not ready for a heavy meal. Our neighbor dropped off a lot of gumbo, so that is an option. I may just let everyone do whatever, a big free for all, while I eat a big salad or something.

Posted by: Piper at December 28, 2025 05:52 PM (pZEOD)

161 My mom's greatest treasure to us kids was her cookbook.

Posted by: Martini Farmer at December 28, 2025 05:53 PM (NwnyJ)

162 >>>That venison-pork sausage looks RIDIC. But I personally would just go full venison.

Posted by: Elric the Blade

>Deer and elk chunks and pieces (stew meat) with prime rib beef suet. Same for burger but with spicy goodness. Never tried a pork mix.

Posted by: Rev. Wishbone at December 28, 2025 05:53 PM (nljXp)

163 She also used to have to clean out her freezer when he was coming home. I got black cod, Ling cod, sockeye, king, and halibut.

I have pics of our kids eating ice cream together at the Tulip Festival. Super sweet gal.

Posted by: nurse ratched at December 28, 2025 05:54 PM (IhIKR)

164 That venison-pork sausage looks RIDIC. But I personally would just go full venison.

Posted by: Elric the Blade at December 28, 2025 05:45 PM (6iIXQ)

Probably too lean.

Posted by: CharlieBrown'sDildo at December 28, 2025 05:54 PM (n9ltV)

165 Not long ago I invented chicken chunks with cheese and salsa on a tortilla. I'm having that for dinner.

Posted by: Weasel at December 28, 2025 05:54 PM (+OnsA)

166 That venison-pork sausage looks RIDIC. But I personally would just go full venison.
Posted by: Elric the Blade

Not enough fat for sausage. We always blend our venison for sausage. The magic mark seems to be somewhere around 30% fat.

Posted by: MkY at December 28, 2025 05:54 PM (q6tQZ)

167 I don’t think I have ever made fried chicken, except oven fried. Too many places to get it here without the mess.

Posted by: Piper at December 28, 2025 05:56 PM (p4NUW)

168 Not long ago I invented chicken chunks with cheese and salsa on a tortilla. I'm having that for dinner.

Posted by: Weasel at December 28, 2025 05:54 PM (+OnsA)

Chicken chunks? Out of the can, or it violates your rule?

Posted by: CharlieBrown'sDildo at December 28, 2025 05:57 PM (n9ltV)

169 Oh and wine critics are the most useless form pf undulating mass of blobby effete gayness on the planet. Drink what you like. Don’t pay attention to what anyone else thinks.

Now, there is some value in getting advice on certain flavor profiles you like. So if you like bold wines or kick-you-in-the-nuts smoky scotch, then there is some value to listening to someone who says “I like smoky scotches that kick you in the gonads, and here’s what I like …”.

But wine critics don’t really do this. They’re more in tune to infinitesimal smells of the wine pickers smelly buttholes.

Posted by: Elric the Blade at December 28, 2025 05:57 PM (6iIXQ)

170 I love to use the trim from rib roast in the cryovac in venison sausage.
Or just 1/2 and 1/2 pork butt.
We've been using 1/3 venison, 1/3 pork butt, and 1/3 hamburger for our "scrambled meat" mix. Chili, burgers, whatever.
Good way to get kids to eat venison, cause they never know,

Posted by: MkY at December 28, 2025 05:58 PM (q6tQZ)

171
Chicken chunks? Out of the can, or it violates your rule?
Posted by: CharlieBrown'sDildo at December 28, 2025 05:57 PM (n9ltV)
----
Canned are ok, but I usually chunkify a couple chicken chests to use in Cheesy WeaselWraps over the following few days.

Posted by: Weasel at December 28, 2025 06:00 PM (+OnsA)

172 159 On the subject of moms, one of the best pieces of advice any man can give a young lady is that when evaluating a potential mate, pay very close attention to how he treats his mom. That is how he will treat you.
Posted by: Elric the Blade

100% yes. I wish I had paid attention when I was young.

Posted by: nurse ratched at December 28, 2025 06:00 PM (wlyRx)

173 For the deer hunters, do try a coupla corned roasts from the hind legs. Easy to do, and as good as any deli corned beef.

Posted by: MkY at December 28, 2025 06:01 PM (q6tQZ)

174 136 It’s a tradition for me to cook king crab legs for my mom’s birthday. It’s January 1. Truly good KC is hard to find. So went to a fish store and, luckily, they had it. Really huge, fat legs. Only one catch. $96 a pound!
Posted by: Elric the Blade at December 28, 2025 05

We had king Crab with our prime rib on Christmas. Pretty sure it was right around this, so it’s most likely the going rate. I don’t think I won points when I said I preferred blue crab. lol.

Posted by: Piper at December 28, 2025 06:02 PM (aT5K/)

175 Kechup makes inedible food barely edible. Hot sauce makes it palate-able.

Posted by: Eromero at December 28, 2025 06:03 PM (DXbAa)

176 The grocery had packages of fresh black eyed peas not dried. I love them but have only had canned. Do I just rinse and cook them up in water? How long? Maybe add some herbs to the liquid?

Thanks for any help.

Posted by: JTB at December 28, 2025 06:04 PM (yTvNw)

177 Black eyed peas.
Mama always cooked hers with a bit of fatback.
We add salt and pepper, and usually have zucchini relish on the side.

Posted by: MkY at December 28, 2025 06:07 PM (q6tQZ)

178 Didn’t have a chance to roast the wild goose for Christmas due to the craziness of the dog being sick and its subsequent surgery on Christmas Eve. By the time things settled down around here it had been defrosted for 5 days. Didn’t want to take the chance on food poisoning. Hopefully our friend will gift us another one in the future.

Posted by: neverenoughcaffeine at December 28, 2025 06:08 PM (2NHgQ)

179 But wine critics don’t really do this. They’re more in tune to infinitesimal smells of the wine pickers smelly buttholes.

I'm detecting notes of last week's burrito, and...yes, that's a soupcon of liver and onions.

Posted by: Archimedes at December 28, 2025 06:10 PM (Riz8t)

180 Posted by: BarelyScaryMary at December 28, 2025 04:44 PM

Thank you so very much for that recipe!

Now I have an extra reason to grow tomatoes next year. And bell peppers... (can't believe how expensive they've gotten!)

Posted by: JQ at December 28, 2025 06:11 PM (rdVOm)

181 171
Chicken chunks? Out of the can, or it violates your rule?
Posted by: CharlieBrown'sDildo at December 28, 2025 05:57 PM (n9ltV)
----
Canned are ok, but I usually chunkify a couple chicken chests to use in Cheesy WeaselWraps over the following few days.
Posted by: Weasel at December 28, 2025 06:00 PM (+OnsA)

You can buy a bag of shredded romaine now for topping, too...(not just iceberg that goes brown in about an hour)...

Posted by: Nova Local at December 28, 2025 06:12 PM (tOcjL)

182 I was promised hog jowls just now at the grocery store but they were sold out.

I guess I shouldn't cut it so close to New Years.

Posted by: toby928(c) at December 28, 2025 06:14 PM (jc0TO)

183 who eats a pound of bacon for breakfast?

It's on my bucket list.

Posted by: Commissar of plenty and festive little hats at December 28, 2025 06:16 PM (Kt19C)

184 You can buy a bag of shredded romaine now for topping, too...(not just iceberg that goes brown in about an hour)...
---------
Yea... it's not just lettuce. It's a lot of stuff that once in the 'fridge goes bad in days, or hours.

Our "farm to table" shit is broke. Big time.

And to not put too fine a point on this... it will be a huge problem if not addressed. Now.

I'm tired of tossing stuff after two days because it's spoiled. And this is from various sources.

Posted by: Martini Farmer at December 28, 2025 06:17 PM (NwnyJ)

185 who eats a pound of bacon for breakfast?

It's on my bucket list.
Posted by: Commissar of plenty and festive little hats at December 28, 2025 06:16 PM

We cook a pound of bacon every morning when we go car camping.

Posted by: toby928(c) at December 28, 2025 06:18 PM (jc0TO)

186 Who doesn't eat a pound of bacon for breakfast?

Posted by: Boss Moss at December 28, 2025 06:20 PM (VswdX)

187 Stuffing is crisping and gravy is thickening.

These are a few of my favorite things.

Posted by: Commissar of plenty and festive little hats at December 28, 2025 06:20 PM (Kt19C)

188 Food City has cheap ground beef all the time.

Posted by: Boss Moss at December 28, 2025 06:21 PM (VswdX)

189 My boys will eat a pound of bacon without blinking.

Posted by: nurse ratched at December 28, 2025 06:22 PM (IhIKR)

190 Who doesn't eat a pound of bacon for breakfast?
----

If the package is not resealable, it is a single serving.

Posted by: clarence at December 28, 2025 06:23 PM (MXMX4)

191 w00t! Alabama hire Derrick Nix away from Auburn as our WR coach.

Posted by: toby928(c) at December 28, 2025 06:24 PM (jc0TO)

192 Especially if combined with pasta and eggs, lots of fresh ground pepper, preserved lemon and some parm.

A twist on carbonara. A pound of bacon and a pound of pasta.

Posted by: nurse ratched at December 28, 2025 06:25 PM (IhIKR)

193 Do those air friers require any witchcraft to make them work properly?

Posted by: Boss Moss at December 28, 2025 06:26 PM (VswdX)

194 Ah, that was a good belated Christmas dinner. Plus lots of leftover turkey and bones for making stock.

Tryptophan, take me awaaaaaayyy

Posted by: All Hail Eris, She Wolf of the 'Ettes 'Ettes at December 28, 2025 06:27 PM (kpS4V)

195 Is there any new content worth watching?

Posted by: Boss Moss at December 28, 2025 06:27 PM (VswdX)

196 I find that whole head lettuce and cabbage lasts many days longer than the packaged chopped stuff. If you buy the chopped stuffed best to eat it the same day, otherwise fuggedaboutit.

Posted by: Rev. Wishbone at December 28, 2025 06:27 PM (nljXp)

197 For Christmas dinner, my mother in law cooked us possibly the best ham I've ever had, and rich, decadent mashed potatoes with cheese and bacon. (I think she also shoved a ton of sour cream and butter into it. Calories, what are calories?)

I do instant pot mashed potatoes at least once a month, because it's so easy and uses up old potatoes well. But there's something about them cooking over a hot stove for a long time that's so good. IP mashed potatoes are silky and creamy, but don't have that extra mouth heft to them. I can't explain it.

Posted by: LizLem at December 28, 2025 06:31 PM (gWBY1)

198 Grilled chicken thighs and and swordfish steak with a baked tater and asparagus. Came off the grill just before the winds kicked up. Followed with a couple of glasses of port...and my meds.

Posted by: CrotchetyOldJarhead at December 28, 2025 06:32 PM (3Ope8)

199 The grocery had packages of fresh black eyed peas not dried. I love them but have only had canned. Do I just rinse and cook them up in water? How long? Maybe add some herbs to the liquid?

Thanks for any help.

Posted by: JTB at December 28, 2025 06:04 PM (yTvNw)

Fresh blackeyed peas are delicious. This recipe is similar to howI prepare. I would use chicken broth and not the bouillon, so it isnt so salty.

https://tinyurl.com/2frrdxhw

Posted by: BarelyScaryMary at December 28, 2025 06:32 PM (Q/uAJ)

200 Fresh black eyed peas can be ready in 10-20 minutes with just liquid covering them- but you don’t want to do that. For 1 pound of black eyed Sauté 2 celery sticks and 1 medium yellow onion diced in olive olive. After about 8 minutes add 3 crush garlic cloves and cook until it smells amazing. Add 4 cups unsalted chicken stock, 2 bay leaves, 2 thyme sprigs, peas, and 2 smoked ham hocks (about a pound). Cover and simmer an hour. Pull ham hocks out, add salt and pepper to taste, shred the remaining ham hock meat and stir it back in. Eat it.

This works for field peas, too. Use Smokey bacon if you can’t find smoked ham hocks. But find the ham hocks. lol.

Posted by: Piper at December 28, 2025 06:32 PM (/sySz)

201 Just had some ramen.

Extra spicy.

First sign of a scratchy throat, ramen. Hot. Cures everything.

Posted by: nurse ratched at December 28, 2025 06:35 PM (IhIKR)

202 Oh, and I made a family recipe collection as part of my Christmas present! Not as fancy as the Horde's book, just a digital file for now that I'll keep adding to. And then, print later on down the road. But it was so rewarding to find old recipes that used to be family staples that I forgot!

I do feel bad I didn't mail them a print copy yet, but they were happy with the present of a digital file.

I'm also debating whether it's worth sending it to extended family, and ask for their recipes or their input on what I copied down. Not sure how unwieldy I want this project to get. But I'd also love more of the old family traditions, if people have them.

Posted by: LizLem at December 28, 2025 06:36 PM (gWBY1)

203 Vaping works as well.

Posted by: Boss Moss at December 28, 2025 06:37 PM (VswdX)

204 You can also make WeaselWraps with cheesy scrambled eggs for breakfast.

Posted by: Weasel at December 28, 2025 06:38 PM (+OnsA)

205 You make your own ramen noodles?

Posted by: CrotchetyOldJarhead at December 28, 2025 06:39 PM (3Ope8)

206 A twist on carbonara. A pound of bacon and a pound of pasta.

Posted by: nurse ratched at December 28, 2025 06:25 PM (IhIKR)

Too much pasta.

Posted by: CharlieBrown'sDildo at December 28, 2025 06:43 PM (n9ltV)

207 >>> 195 Is there any new content worth watching?

The new del Toro Frankenstein is amazing. The use of symbolic, vivid color in the costumes was striking, while never being off-putting. He set it in the Crimean wars vs when it was written, and tying it to the carnage of war, lots of bodies to loot and no one cares, was a smart touch.

All of the actors made the most of it. It is nice to see when not smothered by a Star Wars script, Oscar Isaac can really act. They purposely made Victor a Mick Jagger type of rebel for the age, and he sinks his teeth into the role.

Combine that with Nosferatu last year, and you have a gruesome, but great, creature double feature.

I want to watch this season of stranger things. I've avoided spoilers, but I do get a sense it's incredibly disappointing, and they totally dropped the ball. Which is a shame, because season 4 felt like they were righting the ship, and setting off for a banger of an ending. Oh well. Will still watch. Just not right away.

Posted by: LizLem at December 28, 2025 06:46 PM (gWBY1)

208 Thank you CBD for another year*s worth of witty, informative, and fun Food Threads. I mostly lurk, but always read and learn. Happy New Year My Kitchen Obi Wan!

Posted by: SuperCountyJudgeCandidateSuperRonNirenberg-My Lust For Electoral Title Knows No Bounds, And I Am Buf at December 28, 2025 06:47 PM (3U5tw)

209 I'm also debating whether it's worth sending it to extended family, and ask for their recipes or their input on what I copied down. Not sure how unwieldy I want this project to get. But I'd also love more of the old family traditions, if people have them.
Posted by: LizLem at December 28, 2025 06:36 PM (gWBY1)
----
Depending on the size of your family, it's not hard to set up a little online form for them to use for submitting recipes. It's what we did for TDG. You could even use Excel if making a form is overkill,

Posted by: Weasel at December 28, 2025 06:48 PM (cIOlQ)

210 My Mom made awesome fried chicken for my entire life.

Always in a large deep skillet/frying pan with a lid.
She first used Crisco then transitioned to vegetable oil.

All she'd do is clean the chicken under water, scrape off the hairs, and then let them dry a bit before rolling them in flour with spices (salt, pepper, seasoning salt) already in the flour.

Put about half inch of oil on the bottom of the pan, heat to temp and add the chicken. Then put the lid on, turn them over about ever ten minutes or so until done.

Loved it.
Crispy, juicy, flavorful & simple.

I miss it more than anything else she cooked and wish I'd watched her make it more often so I could do it as well as she did.

Posted by: SpeakingOf at December 28, 2025 06:49 PM (6ydKt)

211 Posted by: SuperCountyJudgeCandidate
SuperRonNirenberg

Wow...thanks!

Posted by: CharlieBrown'sDildo at December 28, 2025 06:50 PM (n9ltV)

212
There is one place around that rivals my grandmother's fried chicken though. It's called "The Steak House" but I've never had a steak there.
Posted by: fd

Go to The Chicken House for steak.

Posted by: Bertram Cabot, Jr. at December 28, 2025 06:51 PM (pkeXY)

213 Well folks...it's that time, when I decide what cocktail to have!

Thanks for reading and commenting today...and the entire year!

Happy New Year!

Posted by: CharlieBrown'sDildo at December 28, 2025 06:55 PM (n9ltV)

214 OMG. Just tried a Guga Foods hack. Picked up a whole pineapple for .78. Cut the outer skin off. Put the insides in a blender and pulped it.

Covered a chuck steak and let it sit in the fridge for three hours. Washed it off, let it come back to room temperature and cooked it. It is so tender it isn't funny.

Posted by: rickb223 at December 28, 2025 06:59 PM (c115l)

215 193 Do those air friers require any witchcraft to make them work properly?

Posted by: Boss Moss at December 28, 2025 06:26 PM (VswdX)

Nah, the biggest trick is trying to figure out what temp and time to cook stuff at, especially if you don't have a recipe or instructions.

You can mess stuff up really quickly cooking it too long.
Anybody who has had over-cooked air fried french fries can attest to that. They get really dry and turn into tasting like shoestring potatoes out of a can if you leave them in too long.

Posted by: SpeakingOf at December 28, 2025 07:00 PM (6ydKt)

216 210 My Mom made awesome fried chicken for my entire life.

Always in a large deep skillet/frying pan with a lid.
She first used Crisco then transitioned to vegetable oil. Posted by: Speaking Of

Wait, unless you are my brother, how did we grow up with in the same house with the same awesome fried chicken (and fried bluegill) Mom???

Posted by: SuperCountyJudgeCandidateSuperRonNirenberg-My Lust For Electoral Title Knows No Bounds, And I Am Buf at December 28, 2025 07:00 PM (3U5tw)

217 You can also make WeaselWraps with cheesy scrambled eggs for breakfast.
Posted by: Weasel at December 28, 2025 06:38 PM

Add weaselbeans on toast and you've almost got an English breakfast.

Posted by: RedMindBlueState at December 28, 2025 07:00 PM (Wnv9h)

218 Thanks for all the suggestions about black eyed peas. I'm writing them all down. Can't usually find fresh ones but the recipes should work for dried as well. I keep a few cans of beans in the pantry for emergencies but dried beans soaked overnight are always tastier so that's what I do nowadays. When the local farmers market starts up again in spring I'll keep an eye open for other fresh beans.

Posted by: JTB at December 28, 2025 07:01 PM (yTvNw)

219 Since NaCly Dog visited for Christmas, I made the New Mexico Beef Stew recipe from the Commonsense Kitchen cookbook. It is a beef and potato stew with peppers, mostly Anaheims. I did not make it hot. I also did sourdough bread to go with it. I have made my own starter before, also tried the King Arthur and Breadtopia ones. The current starter is the best I've ever used. I got it off Amazon and it had a story. The seller claimed it was from his mother's starter. She'd gotten it in Bodie, CA in the 70s. I don't have to fuss with it, it just works. And we went to the range here afterwards.

Posted by: Notsothoreau at December 28, 2025 07:09 PM (+mUZM)

220 Wait, unless you are my brother, how did we grow up with in the same house with the same awesome fried chicken (and fried bluegill) Mom???

Posted by: SuperCountyJudgeCandidateSuperRonNirenberg-My Lust For Electoral Title Knows No Bounds, And I Am Buf at December 28, 2025 07:00 PM (3U5tw)

All it requires is being Southern and having a mother born before 1965, I think.

About half the old ladies around here have their own secret fried chicken recipe.

Posted by: SpeakingOf at December 28, 2025 07:16 PM (6ydKt)

221 Here’s the thing about wine, I like it but all wine is wine flavored to me, from two buck chuck to the finest of fine wines.

Posted by: Thomas Bender at December 28, 2025 07:22 PM (XV/Pl)

222 Late as usual. Well, in honor of Willow

Fresh from the oven, MiladyJo's cranberry-pear crisp
https://bit.ly/cran-pear-crisp

Posted by: mindful webworker - yum num num at December 28, 2025 07:24 PM (dESj/)

223 DRIED BEANS ... Because our community has hard water, I've recently been soaking and cooking dried beans with distilled water -- which has improved their tenderness.

Posted by: Kathy at December 28, 2025 07:51 PM (zuKcR)

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