Food Thread: Bourbon, Cornbread, And Bacon, The Three Legs Of The American Meal

Commenter "Pete Bog" poses the question: "Too much bacon?"

After I moved past the embarrassment of the question...the answer is obviously, "not enough."

In fact, it is an even more flawed question, because the bacon in the photo is homemade bacon, made from a 4H pig, which was no doubt lovingly raised by a very motivated teenager. Pete Bog, aside from his Paella-stirring blindness, is no slouch in the kitchen, and has embraced the real (not virtue-signaling) concept of "Farm To Table" and "Nose To Tail!"

Obviously not all of us have access to 4H pigs, but trying to keep the food we eat as close to the source as possible is a fine goal. Bags of chopped vegetables, containers of cut fruit, supermarket-roasted chickens, and even more processed foods are undoubtedly convenient, but they are often more expensive, expose us to food-borne illness at a higher rate than our home kitchens, and remove us from the elemental joys of preparing our own food from start to finish.

One of the things that has convinced me of the virtue-signaling silliness of most of the current food craze is the plethora of (____) milks. Show me the nipples on an almond or an oat, and I will accept them as real. But a glance at the ingredients of these ultra-processed foods should convince you of the silliness of their positions as natural replacements for evil cow milk.

But back to bacon! Even store-bought mass market bacon is tasty. I don't recall ever having bad bacon, unless it was under-cooked or burned beyond recognition. But there is a big difference between Safeway bacon and a well-made bacon or homemade. Yes, you can spend a ton of money...try Neuske's if you have some extra cash, but Costco thick-sliced bacon is quite good! Certainly better than generic supermarket bacon, and it is less expensive to boot.

The rambling point is; We can eat well and healthfully without breaking the bank, as long as we pay a bit of attention to what we start with. And that isn't necessarily more time consuming! The undeniable bonus is that it is often fun and satisfying!

******

Yum! Lovely, complex, with some nicely balanced sweetness, and a bit of vanilla and butterscotch. And the alcohol is perfectly in balance! It is 129 proof, and it drinks like a 100 proof bourbon.

Sadly, it is north of $60, but if you are going to splurge on a bourbon, this is a strong candidate.

******
My experiment with bacon/buttermilk cornbread from last week was interesting, but unsuccessful. This week I was kicked off cornbread duty, and to my everlasting disgust and disappointment, last night's version was excellent! A bit too sweet for my taste, but it was delicious nonetheless. Honey Butter Cornbread is a keeper!
******

This is exactly what I was talking about up top.

CDC says outbreak traced to pasta meals has ended with 6 deaths

Pre-cooked pasta? Hell, even nurse ratched can cook pasta!

******
I love the crap that pizzerias make to use up their extra dough. Garlic Knots are sort of disgusting, but damn, they are also delicious. I use more garlic and also dip them in olive oil, because why the hell knot?
******
If Alien landed in China
******
I have a cold from hell, I will be in and out. Please play responsibly, and don't leave the rice out on the counter overnight.
******
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 Food fight

Posted by: Skip at February 01, 2026 04:00 PM (Ia/+0)

2 Cheese on bacon?

Posted by: toby928(c) repeats himself at February 01, 2026 04:01 PM (jc0TO)

3 My breakfast tomorrow but sausage egg and cheese.
Was going to make pizza tonight but forgot to get mozzarella

Posted by: Skip at February 01, 2026 04:02 PM (Ia/+0)

4 What, no Kentucky Jelly?

Posted by: Aetius451AD work phone at February 01, 2026 04:02 PM (zZu0s)

5 Why not bacon egg and cheese?

Posted by: Skip at February 01, 2026 04:02 PM (Ia/+0)

6 I see cheese and bacon. That sandwich does look delicious.

Posted by: Aetius451AD work phone at February 01, 2026 04:03 PM (zZu0s)

7 CBD, if you had a cold...and it's winter...why didn't we go with tried and true "illness" recipes...

Anyway, have a ton of ginger, garlic, and olive oil - maybe put it all with some chicken...and feel better!

Posted by: Nova Local at February 01, 2026 04:03 PM (tOcjL)

8 and don't leave the rice out on the counter overnight.

Huh. My wife was just going on about this. She claims that rice is particularly susceptible to food poisoning, which I find odd.

Posted by: toby928(c) at February 01, 2026 04:04 PM (jc0TO)

9 Tonight is chicken tenders with a homemade dip (thinking raw honey dijon b/c I have a lot of both), roasted garlic green beans, and a cherry, pineapple, and banana salad with coconut cupcakes for dessert (saved a few from the youth group tray)...

Posted by: Nova Local at February 01, 2026 04:05 PM (tOcjL)

10 Shots fired!

Posted by: nurse ratched at February 01, 2026 04:05 PM (IhIKR)

11 She claims that rice is particularly susceptible to food poisoning, which I find odd.

Posted by: toby928(c) at February 01, 2026 04:04 PM (jc0TO)

I don't think that it is particularly susceptible, but the bacteria that like to grow on rice are nasty.

Posted by: CharlieBrown'sDildo at February 01, 2026 04:05 PM (n9ltV)

12 3 My breakfast tomorrow but sausage egg and cheese.
Was going to make pizza tonight but forgot to get mozzarella
Posted by: Skip at February 01, 2026 04:02 PM (Ia/+0)

So, you needed me to guide you on cheese-less pizza...

BBQ sauce, cooked and crumbled bacon, sauteed onions and peppers, pineapple, and raw spinach...thank me later and have the "pizza"...

Posted by: Nova Local at February 01, 2026 04:06 PM (tOcjL)

13 nurse didn't have the safety on

Posted by: Skip at February 01, 2026 04:06 PM (Ia/+0)

14 Rice shouldn't be worse than anything else. The starch might offer a good growth culture, but it's not hollandaise sauce.

Posted by: Aetius451AD work phone at February 01, 2026 04:06 PM (zZu0s)

15 8 and don't leave the rice out on the counter overnight.

Huh. My wife was just going on about this. She claims that rice is particularly susceptible to food poisoning, which I find odd.
Posted by: toby928(c) at February 01, 2026 04:04 PM (jc0TO)

It is...you can get wildly sick off poorly stored cooked rice.

Posted by: Nova Local at February 01, 2026 04:06 PM (tOcjL)

16 If Alien landed in China

I want that countertop for my kitchen...

Posted by: I am the Shadout Mapes, the Housekeeper at February 01, 2026 04:06 PM (VKpk6)

17 Yum! Lovely, complex, with some nicely balanced sweetness, and a bit of vanilla and butterscotch. And the alcohol is perfectly in balance! It is 129 proof, and it drinks like a 100 proof bourbon.

Sadly, it is north of $60, but if you are going to splurge on a bourbon, this is a strong candidate.

Pfffft. It's $75 here in NoVa and I'm sure Spambooger has a plan to raise taxes on it.

Posted by: Archimedes at February 01, 2026 04:07 PM (Riz8t)

18 I wouldn't put pineapple on a pizza any faster than would anchovies

Posted by: Skip at February 01, 2026 04:07 PM (Ia/+0)

19 I'm making cabbage rolls tonight. Only made these once or twice before and I don't the recipe I pulled from the webs is the same one I used before.

A recipe pet peeve is when they say "salt and pepper to taste" when I'm adding it to a mixture of raw ground beef, pork sausage, and uncooked rice. Yeah, I'll be tasting that before I cook it.

Also, I think the last recipe had me adding a bit of the thin tomatoey sauce to the meat/rice mixture. This one doesn't say that but I think I'm-a do it anyway. 'Cuz that's how I roll (get it?)

Posted by: Otto Pen at February 01, 2026 04:07 PM (sJHOI)

20 I don't think that it is particularly susceptible, but the bacteria that like to grow on rice are nasty.
Posted by: CharlieBrown'sDildo at February 01, 2026 04:05 PM

Maybe that's it. She was talking about knowing someone that died from eating bad rice.

Posted by: toby928(c) at February 01, 2026 04:08 PM (jc0TO)

21 If you make sweet cornbread, just call it cake. I make real buttermilk cornbread in a cast iron skillet (I've inherited some that were my great-great grandmothers'). I preheat the skillet in the oven with bacon drippings I collect and keep in my fridge.

I'm still trying to perfect my late mother's thin, lacy fried cornbread.

Posted by: Jane D'oh at February 01, 2026 04:09 PM (4tmpE)

22 Rice is a problem b/c it's small, warm, and damp and people don't treat it like meat when they leave it out - it should be thought of as a meat vs a grain for storage purposes to avoid illness...aka, don't leave it out really at all after eating. Eat and then put away immediately.

Posted by: Nova Local at February 01, 2026 04:09 PM (tOcjL)

23 If Alien landed in China

out: wet markets
in: dangerously-acidic markets

Posted by: mikeski at February 01, 2026 04:09 PM (VHUov)

24 It is...you can get wildly sick off poorly stored cooked rice.

Best to keep it in the form of sake, then.

Posted by: Archimedes at February 01, 2026 04:10 PM (Riz8t)

25 People have been cooking rice for a millenium before refrigeration. Were they just tougher?

Posted by: toby928(c) at February 01, 2026 04:10 PM (jc0TO)

26 18 I wouldn't put pineapple on a pizza any faster than would anchovies
Posted by: Skip at February 01, 2026 04:07 PM (Ia/+0)

See, you can sub anchovies for the pineapple on that pizza, and it's also amazing. I didn't recommend it b/c people freak more on anchovies than pineapple...but BBQ sauce pizza with no cheese works for both.

Remember, cheese and pineapple don't work well, and neither does tomato and pineapple...but the "pizza" I posted has neither, and pineapple does LOVE pork products...

Posted by: Nova Local at February 01, 2026 04:10 PM (tOcjL)

27 If the meal between breakfast and lunch is called "brunch," what is the name for the meal between lunch and dinner? I guess in England they call it "high tea" (until it's decided that's haram). Is there a name for it in America?

Posted by: BeckoningChasm at February 01, 2026 04:11 PM (CHHv1)

28 My wife gets almond milk weekly, see no human use for it

Posted by: Skip at February 01, 2026 04:11 PM (Ia/+0)

29 D'oh !

Posted by: toby928(c) at February 01, 2026 04:11 PM (jc0TO)

30 People have been cooking rice for a millenium before refrigeration. Were they just tougher?

I imagine they ate every grain of it just after cooking. Leftovers are a modern invention.

Posted by: Archimedes at February 01, 2026 04:11 PM (Riz8t)

31 toby!

Posted by: Jane D'oh at February 01, 2026 04:12 PM (4tmpE)

32 I'm still trying to perfect my late mother's thin, lacy fried cornbread.

Posted by: Jane D'oh at February 01, 2026 04:09 PM (4tmpE)

I prefer savory cornbread, but I have to admit that this one was pretty good!

Posted by: CharlieBrown'sDildo at February 01, 2026 04:12 PM (n9ltV)

33 25 People have been cooking rice for a millenium before refrigeration. Were they just tougher?
Posted by: toby928(c) at February 01, 2026 04:10 PM (jc0TO)

They didn't have any leftover...it's cooked rice left out for any period that becomes the problem. Dry uncooked rice is not.

Posted by: Nova Local at February 01, 2026 04:12 PM (tOcjL)

34 27 If the meal between breakfast and lunch is called "brunch," what is the name for the meal between lunch and dinner? I guess in England they call it "high tea" (until it's decided that's haram). Is there a name for it in America?
Posted by: BeckoningChasm at February 01, 2026 04:11 PM (CHHv1)

Linner

Posted by: Nova Local at February 01, 2026 04:13 PM (tOcjL)

35 There was an egg tucked in there under the cheese and the double order of bacon.

I might have gotten carried away with the bacon. But it was really good and therefore likely to happen again.

Tomorrow

Posted by: Pete Bog at February 01, 2026 04:13 PM (Rmwng)

36 Armies surved on poorly stored rice for centuries seems to me

Posted by: Skip at February 01, 2026 04:14 PM (Ia/+0)

37 Okay, the chest freezer is cleaned and reorganized. I gotta go get the discount ground chuck on Rouses four day sale.

Posted by: toby928(c) at February 01, 2026 04:14 PM (jc0TO)

38 It's $75 here in NoVa and I'm sure Spambooger has a plan to raise taxes on it.

Posted by: Archimedes at February 01, 2026 04:07 PM (Riz8t)

Ouch.

Posted by: CharlieBrown'sDildo at February 01, 2026 04:14 PM (n9ltV)

39 People have been cooking rice for a millenium before refrigeration. Were they just tougher?

Posted by: toby928(c) at February 01, 2026 04:10 PM (jc0TO)

No. They got sick...a lot.

Posted by: CharlieBrown'sDildo at February 01, 2026 04:15 PM (n9ltV)

40 Poured out the last fingers of Four Roses Small Batch. Just right for the 40 degree south Florida (??) weather today. Sunday sauce simmering on the stove. Staying inside for the rest of the day...

Posted by: Joe Kidd at February 01, 2026 04:15 PM (nbLIj)

41 Armies surved on poorly stored rice for centuries seems to me
Posted by: Skip at February 01, 2026 04:14 PM (Ia/+0)

Dry vs cooked.

Posted by: Aetius451AD work phone at February 01, 2026 04:15 PM (zZu0s)

42 Thanks for the Bumblebee recipe, CBD. However, I have officially renamed it the Bee’s Elbows in my files. It’s a lot like a Bee’s Knees, but pointier.

Posted by: Stephen Price Blair at February 01, 2026 04:16 PM (EXyHK)

43 I am still disturbed that I am excited about paying $3.88/lb for 80/20 ground beef.

Effin Joeflation.

Posted by: toby928(c) at February 01, 2026 04:16 PM (jc0TO)

44 Pre-cooked pasta? Hell, even nurse ratched can cook pasta!

CBD, can I have your stuff?

Posted by: Additional Blond Agent, STEM Guy at February 01, 2026 04:17 PM (/HDaX)

45 Show me the nipples on an almond or an oat, and I will accept them as real.

The more accurate "Nut Juice" didn't focus group well. Except in San Fran.

Posted by: Bob in Marketing at February 01, 2026 04:17 PM (Wnv9h)

46 3.88 is a good price.

Damn, I think I payed 5 on sale.

Posted by: Aetius451AD work phone at February 01, 2026 04:17 PM (zZu0s)

47 I prefer savory cornbread, but I have to admit that this one was pretty good!
Posted by: CharlieBrown'sDildo at February 01, 2026 04:12 PM (n9ltV)

I understand. I'm not a cornbread snob, but my town has an influx of excellent new chefs who seem to think that cornbread must be sweet. They ain't from these parts. 😄

Posted by: Jane D'oh at February 01, 2026 04:17 PM (4tmpE)

48 43 I am still disturbed that I am excited about paying $3.88/lb for 80/20 ground beef.

Effin Joeflation.
Posted by: toby928(c) at February 01, 2026 04:16 PM (jc0TO)

Under $4/lb for any beef excites me, too. I saw sirloin steaks for $4.99/lb this week and about fell over (haven't shopped for them yet, but happy they exist)...

Posted by: Nova Local at February 01, 2026 04:17 PM (tOcjL)

49 The more accurate "Nut Juice" didn't focus group well. Except in San Fran.
Posted by: Bob in Marketing at February 01, 2026 04:17 PM (Wnv9h)

Its weird. 'Cream of Nut' or 'Nut Cream' did not test well either.

Posted by: Aetius451AD work phone at February 01, 2026 04:18 PM (zZu0s)

50 Paid. That one was me. I am retard.

Posted by: Aetius451AD work phone at February 01, 2026 04:19 PM (zZu0s)

51 Fron the ONT the other day

https://tinyurl.com/4p9wt2km

This is so me as regards inflation.

Posted by: toby928(c) at February 01, 2026 04:19 PM (jc0TO)

52 I made a big pot of chili this week (Cowboy Kent Rollins recipe). The damn cold, icy weather seemed to demand it. A dollop of sour cream and some shavings, not grated, of mild cheddar worked great.

It did involve carrots. So as not to aggravate CBD's cold, let me say that the carrots were on the side. Cold, crisp carrot sticks make a pleasant side. Their fresh taste contrasts nicely with the heat of the chili.

Posted by: JTB at February 01, 2026 04:19 PM (yTvNw)

53 I'm not a cornbread snob, but my town has an influx of excellent new chefs who seem to think that cornbread must be sweet.

Posted by: Jane D'oh at February 01, 2026 04:17 PM (4tmpE)

I'm going to try cornbread in a small cast-iron pan I have. An ounce of bacon fat into the hot pan, then the batter. It should be delicious!

Posted by: CharlieBrown'sDildo at February 01, 2026 04:20 PM (n9ltV)

54 If you can get your rice to have the right kind of mold, shio koji, you’re on your way to making mirin, soy sauce, and sake.

Posted by: NemoMeImpuneLacessit at February 01, 2026 04:20 PM (NG46o)

55 Cold, crisp carrot sticks make a pleasant side. Their fresh taste contrasts nicely with the heat of the chili.

Posted by: JTB at February 01, 2026 04:19 PM (yTvNw)

Try pickling them!

Posted by: CharlieBrown'sDildo at February 01, 2026 04:21 PM (n9ltV)

56 Got ground beef 80/20 for $2.99 last week at ShopRite. Limit 3#s. That's the cheapest I've seen in a loooong time.

Posted by: IrishEi at February 01, 2026 04:21 PM (3ImbR)

57 I inherited a cast iron cornbread pan from my mother where the cups are shaped as corncobs.

Posted by: toby928(c) at February 01, 2026 04:21 PM (jc0TO)

58 Its weird. 'Cream of Nut' or 'Nut Cream' did not test well either.

Frigidaire Recipes of 1928: “Caramel Nut Cream”.

Have at it.

Posted by: Stephen Price Blair at February 01, 2026 04:21 PM (EXyHK)

59 And I agree, CBD about the processed fake milks. And cheese. And meat.

Horrid things to put in your body.

Posted by: nurse ratched at February 01, 2026 04:22 PM (OOvyq)

60 Show me the nipples on an almond or an oat, and I will accept them as real.

*********

Not going to happen. Almonds and oats lack those.

(wait for it)

Posted by: muldoon at February 01, 2026 04:23 PM (qgHp7)

61 My wife gets almond milk weekly, see no human use for it
Posted by: Skip at February 01, 2026 04:11 PM (Ia/+0)

It's like a social contagion. I recall the dairy farmers suing to stop them from calling it milk, because it isn't. FWIW, anything less than whole milk, is not milk...

Posted by: Joe Kidd at February 01, 2026 04:23 PM (nbLIj)

62 “Strong candidate.” Good one.

Posted by: Hokey Pokey at February 01, 2026 04:23 PM (YlWIZ)

63 I made a big pot of chili this week (Cowboy Kent Rollins recipe). The damn cold, icy weather seemed to demand it. A dollop of sour cream and some shavings, not grated, of mild cheddar worked great.

I'm planning on trying his Traditional Cowboy Beans recipe tomorrow. Should be interesting to see how that turns out.

Posted by: Additional Blond Agent, STEM Guy at February 01, 2026 04:23 PM (/HDaX)

64 Given the weather, chili might just have to happen later this week.

Posted by: RedMindBlueState at February 01, 2026 04:24 PM (Wnv9h)

65 Not going to happen. Almonds and oats lack those.

(wait for it)
Posted by: muldoon at February 01, 2026 04:23 PM

*slow clap*

Posted by: RedMindBlueState at February 01, 2026 04:25 PM (Wnv9h)

66 The reason they call the alternate milk options milk and not "liquid" is b/c of what you use it for - it should be called milk substitute b/c that's the usage.

But b/c coconut milk has a long history of being a milk, it's probably why "milk" was not able to hold off the labeling of the alternatives. I mean, 1698 is a long time for coconut fatty liquid to be called coconut milk in English...

Posted by: Nova Local at February 01, 2026 04:25 PM (tOcjL)

67 Small portions. Not for real men. Just soft-handed girly men

Posted by: no one of any consequence at February 01, 2026 04:26 PM (qFwJc)

68 I inherited a cast iron cornbread pan from my mother where the cups are shaped as corncobs.
Posted by: toby928(c)

********

I have one of those but it got badly rusted. I have been meaning to rehab it, but it keeps slipping down on the To-do list. Im basically a slug.

Posted by: muldoon at February 01, 2026 04:27 PM (qgHp7)

69 I think some people use almond milk, etc. because they are lactose intolerant. I was using it for a while, but it gave me stomach issues so now I just use lactose free half and half for coffee, tea , etc, Lord knows what in it but I can tolerate it

Posted by: FenelonSpoke at February 01, 2026 04:27 PM (Bw1/o)

70 This site is rayciss. There is never a recipe for bananas and rice.

Bigot!

Posted by: Eeyore at February 01, 2026 04:27 PM (AlhUl)

71 5 Why not bacon egg and cheese?
Posted by: Skip at February 01, 2026 04:02 PM (Ia/+0)

And Spam.

Posted by: Bloody Vikings... at February 01, 2026 04:28 PM (TbWk/)

72 Email from Duke Power in South Carolina:

Please reduce energy use Monday morning during period of peak demand.

Extremely cold temperatures – 10 to 20 degrees below normal – are driving unusually high energy demand across the East Coast, including the Carolinas. As a result, power supplies are limited.

We take every possible action to manage the available power supply and work throughout the year to prepare for this type of constraint. Energy conservation can play a critical role to protect the energy grid from damage and avoid the possibility for temporary power outages.

You can help by cutting back on energy use tomorrow from 4 a.m. to 10 a.m.

Posted by: toby928(c) at February 01, 2026 04:28 PM (jc0TO)

73 I paid .99 cents a pound for good looking thick pork chops at Safeway on Friday. Two are cooking now with some zucchini. Made a pot of rice.

I have six more chops in the freezer. Paid $6.99 for the lot.

Posted by: nurse ratched at February 01, 2026 04:28 PM (IhIKR)

74 Milk of amnesia.

Fuggidaboutit!!

Posted by: muldoon at February 01, 2026 04:28 PM (qgHp7)

75 20 I don't think that it is particularly susceptible, but the bacteria that like to grow on rice are nasty.
Posted by: CharlieBrown'sDildo at February 01, 2026 04:05 PM

Botullism seems to like it as a mdium

Posted by: Beware Of The Leopard at February 01, 2026 04:29 PM (nPp6w)

76 *tiptoes out*

Posted by: muldoon at February 01, 2026 04:29 PM (qgHp7)

77 I am hoping now that we are in a bourbon glut I can find better bourbons for less, and that the explosion of anything called bourbon will result in a bunch of pretenders going away for good. Found 10yr Eagle rare for under $50 and Col Taylor for $59.99.

Those are prices I can live with.

Posted by: Black JEM at February 01, 2026 04:29 PM (UVyKP)

78 medium

Posted by: Beware Of The Leopard at February 01, 2026 04:29 PM (nPp6w)

79 Has anyone seen the videos made at Walmart that purport to show a pricing/weight scam? Items that are sold by weight, meats mostly, but it appears other products and foods stuffs are also affected.

It goes like this; a package of meat is sold at $4.99/lb. You pick up a package and it says 3lbs. So.... $15. But when weighed it's only 1.7lbs, or something like that.

These are "in store" stickers put on the products and it applies to anything Walmart sells by bulk/weight that they package themselves; meats, produce, nuts, etc.

I haven't checked our Walmart Neighborhood Market, their "grocery only" store here, but next time...

Posted by: Martini Farmer at February 01, 2026 04:30 PM (jtM2q)

80 I'm going to try cornbread in a small cast-iron pan I have. An ounce of bacon fat into the hot pan, then the batter. It should be delicious!
Posted by: CharlieBrown'sDildo at February 01, 2026 04:20 PM (n9ltV)

Get the skillet and bacon grease screaming hot and pour the cornbread batter in. The crisp bottom and edges are wonderful.

Posted by: Jane D'oh at February 01, 2026 04:30 PM (4tmpE)

81 And before we throw all milk alternatives under the bus on a thread where many will become at a minimum lactose intolerant, there is a hierarchy of how processed these items are and how healthy they are...

Like coconut milk is almost not processed at all if you get the Asian version - it's the coconut flesh blended with water and sometimes guar gum...oat milk can literally be just oats and water...as can almond milk, whether store bought or homemade.

So, better to actually see what you are buying and using...look at any added sweeteners, added salts, added emulsifiers, etc...and compare to say, Lactaid, if you are the lactose intolerant. Or going without if you have allergies.

It's why I don't use dairy and nut free cheese...there's no way to make it both taste good and be highly unprocessed when you take out both those options.

Posted by: Nova Local at February 01, 2026 04:30 PM (tOcjL)

82 55 ... "Cold, crisp carrot sticks make a pleasant side. Their fresh taste contrasts nicely with the heat of the chili.

Posted by: JTB at February 01, 2026 04:19 PM (yTvNw)

Try pickling them!"

CBD, Good idea! I grew up with lacto-fermented pickles, mostly carrots, turnips and cauliflower. Figure if I can make kraut, I can make the pickled carrots. Same process. I could make a meal out of them, some olives and crusty bread. Or Moki's pita bread.

Posted by: JTB at February 01, 2026 04:31 PM (yTvNw)

83 I have seen Fat Free Sour Cream in the store. What the hell is it?

Posted by: toby928(c) at February 01, 2026 04:34 PM (jc0TO)

84 Better go make salad and have leftover BBQ

Posted by: Skip at February 01, 2026 04:35 PM (Ia/+0)

85 I was at the store that used to be known as Cash and Carry, that is the restaurant store for people who don't go to Costco.
I picked up a large amount of pork shoulder to turn into smaller roasts, and I almost bought several pounds of pre-shredded cabbage to make sauerkraut.
I just couldn't pull the trigger yet, it seemed pre-shredded cabbage was some sort of fell, unworthy trick., leaving me only to salt it down and pack it

Posted by: Kindltot at February 01, 2026 04:35 PM (rbvCR)

86 Show me the nipples on an almond or an oat, and I will accept them as real.

*********

Not going to happen. Almonds and oats lack those.

(wait for it)
Posted by: muldoon

.....

Ouch.

Apparently, I'm lack-those intolerant.

Posted by: mikeski at February 01, 2026 04:36 PM (VHUov)

87 I have seen Fat Free Sour Cream in the store. What the hell is it?
Posted by: toby928(c) at February 01, 2026 04:34 PM (jc0TO)

Would have to be a lot of gum or starch.

Posted by: Aetius451AD work phone at February 01, 2026 04:36 PM (zZu0s)

88 4H, 5H. Whatever it takes …

Posted by: Elric the Blade at February 01, 2026 04:37 PM (N5sxx)

89 U S Chef has thick sliced yummy applewood, hickory or peppered bacon. In January we bought five pounds for $21.99. Divided into one pound seal a meal packs and froze most of it. Good deal.

Posted by: S.Lynn at February 01, 2026 04:37 PM (k/pJz)

90 83 I have seen Fat Free Sour Cream in the store. What the hell is it?
Posted by: toby928(c) at February 01, 2026 04:34 PM (jc0TO)

They use multiple emulsifiers to keep it held together without the fat...and some other things...

Walmart Fat Free
"Cultured Pasteurized Nonfat Milk and Milk*, Modified Food Starch, Whey*, Whey Protein Concentrate*, Nonfat Milk Solids, Maltodextrin, Propylene Glycol Monoester, Color Added, Sodium Phisphate, POtassium Sorbate (To Preserve Freshness), Agar, Xanthan Gum, Tara Gum, Vitamin A Palmitate. *Adds a Trivial Amount of Fat."

Walmart Full Fat
Cultured cream, enzyme, milk

Posted by: Nova Local at February 01, 2026 04:37 PM (tOcjL)

91 Curried rice and banana is quite good, and plantains, too. Not exactly something you need a recipe for, though.

Posted by: Stephen Price Blair at February 01, 2026 04:37 PM (EXyHK)

92 Posted by: Black JEM at February 01, 2026 04:29 PM (UVyKP)

Same. Been hearing about how the kids aren't buying hard liquor (don't look at me, I turned Little onto bourbon and cigars right after he got started on solid food). Still waiting to see prices reflect this supposed drop in demand...

Posted by: Joe Kidd at February 01, 2026 04:37 PM (nbLIj)

93 To the benefit of our booze budget, my taste in bourbon favors inexpensive. Wild Turkey 101 and Bowman Brothers Virginia Straight Bourbon top the list at about 30 bucks.

I'll pay more for scotch. Fortunately, Lagavulin 16 and Laphroaig Quarter Cask prices are still in low earth orbit.

Posted by: JTB at February 01, 2026 04:39 PM (yTvNw)

94 I live out in the hinterlands and can't get decent whole milk mozzarella, so I started using Monterey Jack cheese when I make pizza.

Posted by: huerfano at February 01, 2026 04:41 PM (98kQX)

95 Curried rice and banana is quite good, and plantains, too. Not exactly something you need a recipe for, though.
Posted by: Stephen Price Blair at February 01, 2026 04:37 PM (EXyHK)

Fried plantains are the bomb.

Posted by: Cuban food is so good at February 01, 2026 04:41 PM (TbWk/)

96 Curried rice and banana is quite good

Somali!!

Posted by: Commissar of plenty and festive little hats at February 01, 2026 04:43 PM (Kt19C)

97 leaving me only to salt it down and pack it

Used to date her.

Posted by: Commissar of plenty and festive little hats at February 01, 2026 04:45 PM (Kt19C)

98 95 Curried rice and banana is quite good, and plantains, too. Not exactly something you need a recipe for, though.
Posted by: Stephen Price Blair at February 01, 2026 04:37 PM (EXyHK)

Fried plantains are the bomb.
Posted by: Cuban food is so good at February 01, 2026 04:41 PM (TbWk/)

I love plantains! Green or almost black peels, depending how you want to use and cook them...

Posted by: Nova Local at February 01, 2026 04:46 PM (tOcjL)

99 Curried rice and banana is quite good, and plantains, too. Not exactly something you need a recipe for, though.
Posted by: Stephen Price Blair at February 01, 2026 04:37 PM (EXyHK)
~~~~~

Rice Krispies and bananas with milk.

Posted by: IrishEi at February 01, 2026 04:47 PM (3ImbR)

100 Neuske’s is very good stuff, but it’s at least 3x the price of store stuff, plus 20-25% shipping. Youre paying prime ny strip prices for bacon. Pass.

One thing I noticed when comparing Neuske’s to high-end store bacon is that the main difference is that it’s more heavily spiced. So you can get the store stuff, add some extra salt, pepper, and cumin (that’s what I did), and youre pretty damn close at 25% the price. Winning.

Posted by: Elric the Blade at February 01, 2026 04:47 PM (N5sxx)

101 Anyone tried E H Taylor ?
Tasty.
Probably frightfully expensive.

Posted by: BirdRockDoc at February 01, 2026 04:47 PM (PoaF2)

102 We get our hamburger from a local operation. Grass fed, no antibiotics, etc., and the taste and texture are better than any store bought burger. Costs a bit more but not bad. I used it in the chili this week and it made a noticeable improvement. Same place we get our beef tallow.

Since we are cooking for two old retired folks, not feeding teenagers, we can splurge on food. Besides, cooking from scratch with better ingredients is fun.

Posted by: JTB at February 01, 2026 04:50 PM (yTvNw)

103 That EC cask strength is 129 proof? That’ll kick you in the nuts and then when you bent over in pain, it’ll fuck you in the ass.

Posted by: Elric the Blade at February 01, 2026 04:50 PM (N5sxx)

104 101 Anyone tried E H Taylor ?
Tasty.
Probably frightfully expensive.
Posted by: BirdRockDoc at February 01, 2026 04:47 PM (PoaF2)
==
Yes, that was reference to Col Taylor above. It is one of my faves, but is crazily expensive and was only something I asked for Christmas gifts. But I found it for 59.99 at a Chicago area Binney's. They had a limit of one. I bought my one happily.

Posted by: Black JEM at February 01, 2026 04:51 PM (UVyKP)

105 103 That EC cask strength is 129 proof? That’ll kick you in the nuts and then when you bent over in pain, it’ll fuck you in the ass.
Posted by: Elric the Blade at February 01, 2026 04:50 PM (N5sxx)
==
Booker's and Bardstown are other high octane bourbons. I like them, but will put them on ice.

Posted by: Black JEM at February 01, 2026 04:53 PM (UVyKP)

106 Bourbon, Cornbread, And Bacon, The Three Legs Of The American Meal

----------------

I thought that was a mushroom on top.

Posted by: Decaf at February 01, 2026 04:53 PM (Z8jzG)

107 Somali!!

You inspired me to pull down my Foods of the World: African Cooking book. They have nothing from Somalia or Somaliland. The map has some land east of Ethiopia and East Africa but it has no label. This would be circa 1970.

Posted by: Stephen Price Blair at February 01, 2026 04:53 PM (EXyHK)

108 Zingerman‘s online catalog has bacon clubs. Quite pricey, as are all things, Zingerman. But they sell several different Bacons from producers around the country that I’ve never heard of. Google Zingermans bacon club for a tour of their offerings.

Posted by: Jen the original at February 01, 2026 04:53 PM (P4/RL)

109 I live out in the hinterlands and can't get decent whole milk mozzarella, so I started using Monterey Jack cheese when I make pizza.
Posted by: huerfano at February 01, 2026 04:41 PM (98kQX)

Friend of mine invited a group of us to her place in NJ where her dad was making pizza from scratch. It was awesome, and he challenged us to guess the cheese. No one expected or guessed Monterey Jack, but that's what it was..

Posted by: Joe Kidd at February 01, 2026 04:54 PM (nbLIj)

110 Fresh pastrami for dinner tonight. Gonna pan sear it then serve with some onion and Dijon mustard on a toasted roll. Done.

Posted by: Elric the Blade at February 01, 2026 04:55 PM (N5sxx)

111 Hag Horse Soldier over the holidays. Very smooth. $68 a bottle.

Posted by: Mr Aspirin Factory at February 01, 2026 04:55 PM (2pORR)

112 Had

Posted by: Mr Aspirin Factory at February 01, 2026 04:55 PM (2pORR)

113 Show me the nipples on an almond or an oat...

https://youtu.be/Imue7RLNGos&t=62s

Posted by: jim (in Kalifornia) at February 01, 2026 04:56 PM (ynpvh)

114 So is it a Hag Horse who is ridden by a soldier or is it a Hag Soldier who rides a horse?

Posted by: Aetius451AD work phone at February 01, 2026 04:57 PM (zZu0s)

115 Anyone tried E H Taylor ?
Tasty.
Probably frightfully expensive.

Posted by: BirdRockDoc at February

Excellent, but not worth the secondary prices.

Posted by: CharlieBrown'sDildo at February 01, 2026 04:58 PM (n9ltV)

116 Just don’t lecture me and tell me all the fake shit is health food. It isn’t. It’s ultra processed fake crap intended to taste and mouth feel like real food.

But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM (IhIKR)

117 Milk of amnesia.

Fuggidaboutit!!
Posted by: muldoon at February 01, 2026 04:28 PM

*nods*

Propofol. Great stuff.

Posted by: RedMindBlueState at February 01, 2026 04:59 PM (Wnv9h)

118 I live out in the hinterlands and can't get decent whole milk mozzarella, so I started using Monterey Jack cheese when I make pizza.
Posted by: huerfano at February 01, 2026 04:41 PM (98kQX)

I have heard it is fairly easy to make mozzarella cheese. I have never tried it. Maybe when the weather finally turns cold and you cannot go outside. I am in no hurry for that to happen.

Posted by: Pete Bog at February 01, 2026 04:59 PM (Rmwng)

119 109 I live out in the hinterlands and can't get decent whole milk mozzarella, so I started using Monterey Jack cheese when I make pizza.
Posted by: huerfano at February 01, 2026 04:41 PM (98kQX)

Friend of mine invited a group of us to her place in NJ where her dad was making pizza from scratch. It was awesome, and he challenged us to guess the cheese. No one expected or guessed Monterey Jack, but that's what it was..
Posted by: Joe Kidd at February 01, 2026 04:54 PM (nbLIj)
——-

Yea. Mozzarella is used for pizza primarily because it’s cheap and easy to work with (melts easily and ‘gooey’

. But it has very little flavor.

Posted by: Elric the Blade at February 01, 2026 05:00 PM (N5sxx)

120 Sugar in cornbread isn't quite nextdoor to carrots in chili, but it's in the same neighborhood.

Posted by: Duncanthrax at February 01, 2026 05:00 PM (0sNs1)

121 Just don’t lecture me and tell me all the fake shit is health food. It isn’t. It’s ultra processed fake crap intended to taste and mouth feel like real food.

But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM

Vile crap.

Posted by: RedMindBlueState at February 01, 2026 05:00 PM (Wnv9h)

122 121 Just don’t lecture me and tell me all the fake shit is health food. It isn’t. It’s ultra processed fake crap intended to taste and mouth feel like real food.

But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM

Vile crap.

Posted by: RedMindBlueState at February 01, 2026 05:00 PM (Wnv9h)

Yes, insist on REAL bugs, not that processed crappy bug stuff.

Posted by: George Soros at February 01, 2026 05:01 PM (ynpvh)

123 Just don’t lecture me and tell me all the fake shit is health food. It isn’t. It’s ultra processed fake crap intended to taste and mouth feel like real food.

But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM

Vile crap.
Posted by: RedMindBlueState at February 01, 2026 05:00 PM (Wnv9h)
——

A good rule of thumb is that if something is marketed as ‘healthy’ … RUN

Posted by: Elric the Blade at February 01, 2026 05:02 PM (N5sxx)

124 Show me the nipples on an almond or an oat

Foreshadowing an upcoming Art Thread work, or challenge?

I question, you decide.

Posted by: Duncanthrax at February 01, 2026 05:02 PM (0sNs1)

125 Whenever we pass through Wittenberg, Wisconsin, we stop at the Neuske store. We buy the 5 pound packages of their irregular sliced bacon. Frequently they’re on sale at $25 each when you buy 2.

It’s not ends and pieces. It’s slices, just not the nice center cuts. Freezes well.

Posted by: Mental Block at February 01, 2026 05:02 PM (2LgD3)

126 Ok, so there's been one drink out of that bottle of Elijah Craig..........

Posted by: Eromero at February 01, 2026 05:03 PM (LHPAg)

127 That appears to be an English muffin. I thought we were down on the English. Unless it is Amelia's muffin.

Posted by: Ex Rex Reeder at February 01, 2026 05:04 PM (MZ+PY)

128 And it is easy to cure your own bacon. just takes a little time and planning. Costco pork bellies, some prague #1 salt (the pink stuff) regular salt, spices to taste. rub the pieces of belly with the cure mixture, bag it in big ziplocs and into the fridge. flip it every day for a week to ten days. when the meat is firm to a thumb push it is ready. Rinse, then I smoke it in the Traeger at 165/175 for 45 minutes to an hour. stick it into the freezer to firm up a bit then slice. package and freeze some and eat the rest.

it is delicious.

Posted by: Pete Bog at February 01, 2026 05:06 PM (Rmwng)

129 and don't leave the rice out on the counter overnight.

Huh. My wife was just going on about this. She claims that rice is particularly susceptible to food poisoning, which I find odd.
Posted by: toby928(c)

I have found, by "bad luck", that cooked rice can get ichorous like potatoes. Not good to think it was made with too much water...

Posted by: Itinerant Alley Butcher at February 01, 2026 05:06 PM (/lPRQ)

130 Barrel proof Elijah Craig.
Now that's a barrel worth check out!!!

Posted by: Diogenes at February 01, 2026 05:07 PM (2WIwB)

131
Propofol. Great stuff.
Posted by: RedMindBlueState
------

Now you're awake and cogent...and now you're not.

Posted by: Mike Hammer, etc., etc. at February 01, 2026 05:07 PM (XeU6L)

132 Just so you know, the deep fried bacon at the TXMOME , supplied by Helena Handbasket comes from Neuske.
7 1/2 months.

Posted by: Ben Had at February 01, 2026 05:07 PM (0KSrI)

133 Ok, so there's been one drink out of that bottle of Elijah Craig..........
Posted by: Eromero at February 01, 2026 05:03 PM (LHPAg)

A manly sized drink too from the look of it.

Posted by: Diogenes at February 01, 2026 05:09 PM (2WIwB)

134 Hag Horse Soldier over the holidays. Very smooth. $68 a bottle.
Posted by: Mr Aspirin Factory at February 01, 2026 04:55 PM (2pORR)

So did I. Didn't like it at all. A very strong burnt flavor to it. Very unpleasant.

Posted by: Diogenes at February 01, 2026 05:12 PM (2WIwB)

135 But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM (IhIKR)

BAM. Can't digest real dairy? Well, try our non-dairy, microplastic, lab-grown, DNA-altering "milk".

When mom was in her late 70's I found nothing but "ice milk" in her freezer. Asked her about it, and she said it was probably a good idea to cut down on fats. At that time, she was maybe 100 pounds soaking wet.

I pointed out that at her age (one that I'm now maybe a decade from myself), we could eliminate real ice cream as the thing that kills her. She made 90 laps around the sun. I think it was that hazelnut coffee (don't get me started) that did her in...

Posted by: Joe Kidd at February 01, 2026 05:13 PM (nbLIj)

136
Whenever we pass through Wittenberg, Wisconsin, we stop at the Neuske store.

They have pig wings.

www.nueskes.com/pig-wings

Posted by: Bertram Cabot, Jr. at February 01, 2026 05:13 PM (Cqx++)

137 I want to try Whistlestop black walnut cask.

Posted by: Ben Had at February 01, 2026 05:14 PM (0KSrI)

138 >>Zingerman‘s online catalog has bacon clubs. Quite pricey, as are all things, Zingerman. But they sell several different Bacons from producers around the country that I’ve never heard of. Google Zingermans bacon club for a tour of their offerings.

This is fabulous: https://www.nueskes.com/bacon

Posted by: Lizzy at February 01, 2026 05:14 PM (0yjaw)

139 Don't recall the situation but saw an interview with Sam Elliot about milk not from animals. In that voice he said "ain't no tits on an almond". Thought that stated the matter properly.

Posted by: JTB at February 01, 2026 05:14 PM (yTvNw)

140 Have you considered the A2 milk at Costco, some sort of paleo milk.

Posted by: MikeN at February 01, 2026 05:14 PM (8uQGY)

141 Unless it's in a mixed drink ( if you can do bourbon in a whiskey sour) I've had bourbon by itself.

Posted by: FenelonSpoke at February 01, 2026 05:14 PM (Bw1/o)

142 115 Anyone tried E H Taylor ?
Tasty.
Probably frightfully expensive.

Posted by: BirdRockDoc at February

Excellent, but not worth the secondary prices.
Posted by: CharlieBrown'sDildo at February 01, 2026 04:58 PM (n9ltV)

Recently picked up a bottle on sale for $99. That's not a terrible mark-up, but pushing my limits.

Posted by: Ex Rex Reeder at February 01, 2026 05:15 PM (MZ+PY)

143 >>A good rule of thumb is that if something is marketed as ‘healthy’ … RUN

"Plant-based" = fake and crappy

Posted by: Lizzy at February 01, 2026 05:16 PM (0yjaw)

144 141-meant "never had"

Posted by: FenelonSpoke at February 01, 2026 05:16 PM (Bw1/o)

145 "Plant-based" = fake and crappy

Posted by: Lizzy at February 01, 2026 05:16 PM (0yjaw)

That's fair.

Posted by: CharlieBrown'sDildo at February 01, 2026 05:19 PM (n9ltV)

146 Alcohol is plant-based.

Posted by: Dark L at February 01, 2026 05:21 PM (KAi1n)

147 I've been eating a lot of real ice cream lately and the only problem I've had is it makes me want more ice cream.

Posted by: Eromero at February 01, 2026 05:21 PM (LHPAg)

148 Cows are plant based.

Posted by: Aetius451AD work phone at February 01, 2026 05:21 PM (zZu0s)

149 Made hamburgers on Friday and added porcini mushroom powder to the other seasonings. Served on foccacio bread with provole cheese.

The mushroom powder was a fantastic addition.

Posted by: Ben Had at February 01, 2026 05:22 PM (0KSrI)

150 I wouldn't put pineapple on a pizza any faster than would anchovies
Posted by: Skip

Pineapple on anchovies? Yuck

Posted by: Dark L at February 01, 2026 05:23 PM (KAi1n)

151 Do any of you folks make 'nomato' sauce? I had to cut back on tomato a couple years ago and I'm trying to develop a substitute for pasta sauce or chili. I have gotten to 'tolerable,' but not to 'good.'

I use beet, carrot, onion, and garlic as the base. Comes out very earthy. Any idea how to brighten it up?

Thanks,

Posted by: Penultimatum at February 01, 2026 05:24 PM (1QSX/)

152
I've been eating a lot of real ice cream lately and the only problem I've had is it makes me want more ice cream.
Posted by: Eromero

Do you make it yourself?

Posted by: Bertram Cabot, Jr. at February 01, 2026 05:25 PM (Cqx++)

153 Time to make some individual pizzas in portobello mushroom caps.

Posted by: Ben Had at February 01, 2026 05:26 PM (0KSrI)

154 150 I wouldn't put pineapple on a pizza any faster than would anchovies
Posted by: Skip

Pineapple on anchovies? Yuck
Posted by: Dark L at February 01, 2026 05:23 PM (KAi1n)
How do you think they preserved the pineapples for the oceanic canoe trips? Anchovies. We taught them that.
-Ancient Aliens

Posted by: Eromero at February 01, 2026 05:26 PM (LHPAg)

155 147 I've been eating a lot of real ice cream lately and the only problem I've had is it makes me want more ice cream.
Posted by: Eromero

Eat more. I’ve met you.

You can afford to gain a pound or two.

Posted by: nurse ratched at February 01, 2026 05:27 PM (IhIKR)

156 nurse, I'd like to seem gain 10 at least.

Posted by: Ben Had at February 01, 2026 05:28 PM (0KSrI)

157 120 Sugar in cornbread isn't quite nextdoor to carrots in chili, but it's in the same neighborhood.

Posted by: Duncanthrax at February 01, 2026 05:00 PM (0sNs1)

Amen.

Posted by: javems at February 01, 2026 05:28 PM (vHpfQ)

158 152
I've been eating a lot of real ice cream lately and the only problem I've had is it makes me want more ice cream.
Posted by: Eromero

Do you make it yourself?
Posted by: Bertram Cabot, Jr. at February 01, 2026 05:25 PM (Cqx++)
Oh no, leave that to BlueBell or Braum's. I just eat it.

Posted by: Eromero at February 01, 2026 05:28 PM (LHPAg)

159 Damn, that pastrami was da bomb. The Blade nailed it.

Posted by: Elric the Blade at February 01, 2026 05:28 PM (N5sxx)

160 Crisping up some herbed polenta to go with leftover rabbit stew. Good cold weather comfort food.

Posted by: RedMindBlueState at February 01, 2026 05:29 PM (Wnv9h)

161 151 Do any of you folks make 'nomato' sauce? I had to cut back on tomato a couple years ago and I'm trying to develop a substitute for pasta sauce or chili. I have gotten to 'tolerable,' but not to 'good.'

I use beet, carrot, onion, and garlic as the base. Comes out very earthy. Any idea how to brighten it up?

Thanks,
Posted by: Penultimatum at February 01, 2026 05:24 PM (1QSX/)

Ummm, why not try a roasted red pepper sauce for pasta? Normal onions/garlic sauteed, added in roasted red peppers and desired seasonings, blend with a little liquid..best blend is dairy, but you can choose what you like...serve.

PS - If you need acid, add a little balsamic - not sure if acid is the problems, or just tomatoes, so left it out.

Posted by: Nova Local at February 01, 2026 05:29 PM (tOcjL)

162 Glass of Cognac, warms the body and soul

Posted by: Skip at February 01, 2026 05:30 PM (Ia/+0)

163 RMBS, here is my plate.

Posted by: Ben Had at February 01, 2026 05:30 PM (0KSrI)

164 Ladies, I am hovering around 170, more or less. But I feel good for a beat-up guy like me.

Posted by: Eromero at February 01, 2026 05:31 PM (LHPAg)

165 But it’s marketed as “healthy.”

And people think they are superior eating their fake meat fake cheese fake sour cream mexican food.

Posted by: nurse ratched at February 01, 2026 04:58 PM (IhIKR)
==
Don't even get me started on turkey bacon - which health wise is one the worst foods on the planet. If I was czar I would strike it form the country, with capital punishment for anyone even attempting to make it.

Posted by: Black JEM at February 01, 2026 05:32 PM (UVyKP)

166 Eromero, another 10 pounds would be just fine.

Posted by: Ben Had at February 01, 2026 05:32 PM (0KSrI)

167 164 Ladies, I am hovering around 170, more or less. But I feel good for a beat-up guy like me.
Posted by: Eromero

But you’re 7 feet tall!

Posted by: nurse ratched at February 01, 2026 05:32 PM (IhIKR)

168 Time to grill the smash burger. I trying thin sliced onions on the gridle before the beef placed on top before smashing today.

Posted by: AZ deplorable moron at February 01, 2026 05:33 PM (lpVer)

169 RMBS, here is my plate.
Posted by: Ben Had at February 01, 2026 05:30 PM

😄

Posted by: RedMindBlueState at February 01, 2026 05:34 PM (Wnv9h)

170 We just ate the last of the hash brown potatoes out of the garden, along with a fair bit of bacon and some good cheddar cheese. Imma have to walk 5 miles to work that off, but damn, anything cooked in bacon grease is heavenly.

Three Bears Maple Bacon for the win.

Posted by: tcn in AK at February 01, 2026 05:35 PM (I40wl)

171 In fact, it is an even more flawed question, because the bacon in the photo is homemade bacon, made from a 4H pig, which was no doubt lovingly raised by a very motivated teenager.

/punchline

Pig like that you cant eat all at once.

Posted by: r hennigantx at February 01, 2026 05:35 PM (gbOdA)

172 Need some side veg.

Posted by: no one of any consequence at February 01, 2026 05:37 PM (qFwJc)

173 I have made both salt pork and salt beef / corned beef using fatty chunks of meat and Morton Sugar-cure in sealed plastic pouches.
They need to be turned daily for about a week in the fridge like the home made bacon, and then rinsed and braised or stewed very slowly to keep them tender.
Even then they are salty so you really want to let the cut cool, and then simmer slices in water for a few minutes. It makes a wonderful sandwich meat, or any meal that a slice of ham or pastrami would do.

Posted by: Kindltot at February 01, 2026 05:37 PM (rbvCR)

174 People have been cooking rice for a millenium before refrigeration. Were they just tougher?
Posted by: toby928(c) at February 01, 2026 04:10 PM (jc0TO)

No, they just ate all they cooked.

Posted by: From about That Time at February 01, 2026 05:37 PM (sl73Y)

175 No, they just ate all they cooked.
Posted by: From about That Time at February 01, 2026 05:37 PM (sl73Y)

I told my wife about this, and she gave me a look. Then we decided if it hasn't killed her in the last 60 years, it isn't likely to kill her anytime soon.

Posted by: Kindltot at February 01, 2026 05:39 PM (rbvCR)

176 Water's boiling. Dumping in the spaghetti. Picked up a red blend from Portugal at Aldi's. I think it'll work. Bon appetit, y'all!

Posted by: Joe Kidd at February 01, 2026 05:39 PM (nbLIj)

177 Bourbon enthusiasts... try "Bedtime Bourbon"

It's (ack) distilled in TN. But is pretty good. And this is becoming a common practice with Bourbon... doing the mash in KY and then distilling (aging) it elsewhere.

Does it matter?

Maybe.

Posted by: Martini Farmer at February 01, 2026 05:40 PM (jtM2q)

178 167 164 Ladies, I am hovering around 170, more or less. But I feel good for a beat-up guy like me.
Posted by: Eromero

But you’re 7 feet tall!
Posted by: nurse ratched at February 01, 2026 05:32 PM (IhIKR)
No m'am, I am 5' 14".

Posted by: Eromero at February 01, 2026 05:42 PM (LHPAg)

179 > Recently picked up a bottle on sale for $99. That's not a terrible mark-up, but pushing my limits.
Posted by: Ex Rex Reeder at February 01, 2026 05:15 PM (MZ+PY)
----------
Pappy Van Winkle laughs...

And laughs....

And laughs...

Posted by: Martini Farmer at February 01, 2026 05:44 PM (jtM2q)

180 Thing with vegans is they keep trying to eat things that taste like animal products. So, why not just eat what you want to taste? Why introduce all the chemicals and the processes? And then ponticficate on why your eating is better for the earth?

If you want to be vegan, eat grains and veggies and fruit. Stop being a faker. You still want meat and eggs and dairy. That’s why they go
To the lengths they do to fake it.

Sorry. They surround me here. And it’s infuriating.

Posted by: nurse ratched at February 01, 2026 05:46 PM (IhIKR)

181 Pappy Van Winkle laughs...
And laughs....
And laughs...
Posted by: Martini Farmer

And then lights his pipe with a rolled-up hundo.

Posted by: mikeski at February 01, 2026 05:46 PM (VHUov)

182 French dip sammiches with a bacon heavy potato salad for tomorrow.

Posted by: Ben Had at February 01, 2026 05:47 PM (0KSrI)

183 If Alien landed in China
_____________________

That was good. It, also, works for Japan. We had a Japanese guy in one of the offices we used to work in, and we were always messing with him at lunch (which he enjoyed emmensely). One day three of us waited for him to sit down at our usual lunch room table and we all pulled out fly swatters staring at his bag lunch. He never had anything questionable...but if you ever go to Japan, be prepared. Raw Chicken dishes, Pufferfish, Raw horsemeat, Disgusting fermented soy beans. You name it, they eat it.

Posted by: Orson at February 01, 2026 05:47 PM (dIske)

184 Sorry. They surround me here. And it’s infuriating.

Posted by: nurse ratched at February 01, 2026 05:46 PM (IhIKR)

Share the joy of an omniverous diet with them!

Bring extra and offer it to them.

Posted by: CharlieBrown'sDildo at February 01, 2026 05:48 PM (n9ltV)

185 Sloppy Joe Cheesy Wrap for dinner!

Posted by: Weasel at February 01, 2026 05:49 PM (+1HQm)

186 Weasel, with a salad?

Posted by: Ben Had at February 01, 2026 05:50 PM (0KSrI)

187 Honey Butter Cornbread is a keeper!

That isn't the first cornbread recipe I've seen that calls for a can of cream-style corn. That seems odd. Cream-style corn is for making hotdish. (non-MN: casserole.)

But if CBD approves, it must work.

I usually make cornbread to go with some spicy chili or (sometimes) cajun food, so I almost always go with a sweet cornbread, for balance. I'll have to give this one a try sometime, rather than just using a box of Jiffy mix.

Posted by: mikeski at February 01, 2026 05:51 PM (VHUov)

188 Posted by: Ben Had at February 01, 2026 05:50 PM (0KSrI)
------
Sorry - over the sink with no plate or utensils.

Posted by: Weasel at February 01, 2026 05:52 PM (+1HQm)

189 172 Need some side veg.
Posted by: no one of any consequence at February 01, 2026 05:37 PM (qFwJc)

Whatever is in your veg drawer...take it out, chop it, toss with olive oil, salt, and pepper and bake at 350 for 30 minutes. Should work as a side for 95% of what you might have...I know b/c I gave this technique to someone and they used it on frozen corn...which was not my expectation...and they still loved it.

Posted by: Nova Local at February 01, 2026 05:52 PM (tOcjL)

190 For a very tasty meat that is budget friendly, it's hard to beat pork butt. From smoked pulled pork, to a surprisingly tasty pot roast, to yummy soups, to stir fry, it's hard to beat, especially given the fact that around these parts, there are often 2 for 1 sales, with the price winding up being well short of $2/lb.

Posted by: MichiCanuck at February 01, 2026 05:52 PM (jqHAs)

191 Delicious.

Posted by: AZ deplorable moron at February 01, 2026 05:53 PM (lpVer)

192 With a weeks notice people in Charlotte are already out of food after two snow days. Can't prepare but will pay 3 times the price for door dash. And cry about how broke they are.

Posted by: NCKate at February 01, 2026 05:53 PM (uQzkA)

193 Pappy Van Winkle laughs...
And laughs....
And laughs...
Posted by: Martini Farmer

And then lights his pipe with a rolled-up hundo.
Posted by: mikeski at February 01, 2026 05:46 PM (VHUov)
==
Yes he does. The lesser years are ok - more hype. A Weller 12 is better than any comparable Pappy, by quite a bit actually.

But then you get to Pappy 15 - wonderful. I have 23 at home. Was very nice, well blended for the bite you get at that age. I've never had the 20, but I've been told its the best of all of them. Weller Antique 107 is probably my favorite sipping bourbon. Pricey just about anywhere.

Posted by: Black JEM at February 01, 2026 05:54 PM (UVyKP)

194 In our small Ohio town (not counting the 18,000 college kids and their lefty professors) we have a local butcher shop, family-owned for over 100 years. They raise cattle and hogs, have their own processing facility, and sub out the smoking of bacon to another outfit 20 miles away that does great work. We buy "pieces and ends" of plain and/or peppered bacon for half the cost of sliced bacon. Darling Ann has figured out how to prepare it easily, with no mess: cut bacon into bite-sized pieces at least 1/4" thick, place atop doubled paper towel atop several paper plates, cover with one more paper plate, and pop it in the microwave on high for four minutes. The result is perfectly-cooked bacon; the meat is not overcooked, and the fat will have a crisp outside and a delicious liquid inside (YMMV re duration on high). We already have plenty of bacon fat saved in a jar so we don't sweat what gets absorbed by the paper. Try nuking bacon and see for yourself. Every time we do, I'm reminded of the corollary to Benjamin Franklin's original: "Bacon is proof God loves us and wants us to be happy".

Posted by: Cowboyneal - the Other Jewish Carpenter at February 01, 2026 05:54 PM (7JQoU)

195 AZ deplorable, you are a great cook. I would be honored to sit at your table any day.

Posted by: Ben Had at February 01, 2026 05:55 PM (0KSrI)

196 About to start the chili, even though we actually hit freezing outside for the first time in about a week and a half.

Posted by: Black JEM at February 01, 2026 05:56 PM (UVyKP)

197 >>>Show me the nipples on an almond or an oat, and I will accept them as real.

*********

Not going to happen. Almonds and oats lack those.

>Completely silly. I know, it's all about marketing. People have to do what they need to do for a healthy diet and life, but 'milk'?

Let me tell you about my cock...

Posted by: Rev. Wishbone at February 01, 2026 05:56 PM (oT7pT)

198 OMG, home cured/smoked bacon is the BEST EVER! Getting a whole pork belly side (1/2 of the whole pork belly) Curing it with seasoning and Tenderquick (plus some bourbon and brown sugar), then low (~225-250 degees F) and slow (6-10 hours) is AMAZING!!!

Then you THICK SLICE IT!

-SLV

Posted by: Shy Lurking Voter at February 01, 2026 05:57 PM (7kJyR)

199 AZ deplorable, you are a great cook. I would be honored to sit at your table any day.
Posted by: Ben Had

Thank you!
Any time!

Posted by: AZ deplorable moron at February 01, 2026 05:58 PM (lpVer)

200 My all time favorite bourbon was Elijah Craig 18 year old. They took it off the market years ago. I think to let it sit to become 25 year old or something. Anyway, I used to get it for $35 at our state (NH) liquor store. I tried to find a bottle on line about ten years ago and it was upwards of $300.

Posted by: sherlockzz at February 01, 2026 05:59 PM (fAOGR)

201 When I can finally travel I am going to sit in a lot of your kitchens and enjoy your cooking but my dear Weasel's house isn't on the list.

Posted by: Ben Had at February 01, 2026 05:59 PM (0KSrI)

202 201 When I can finally travel I am going to sit in a lot of your kitchens and enjoy your cooking but my dear Weasel's house isn't on the list.
Posted by: Ben Had at February 01, 2026 05:59 PM (0KSrI)

That's b/c he gonna be your traveling partner, right?

Posted by: Nova Local at February 01, 2026 06:03 PM (tOcjL)

203 NoVa Local, I will cook for him.

Posted by: Ben Had at February 01, 2026 06:04 PM (0KSrI)

204 Tonight is Chicken Pineapple Fried Rice.

Posted by: San Franpsycho at February 01, 2026 06:04 PM (Y0HpA)

205 There IS a such thing as "bad bacon"-- I bought some a few years ago.

It was a brand I'd seen before, but wasn't familiar with, and was on sale at incredibly low price. Bought 2 packages & cooked up one right away.

Ugh! Too salty (and I love salt...) and not even a hint of smoky flavor. Blecch! Couldn't eat it or figure a use for it, but then thought maybe it was a one-off so cooked the other package. Same deal. Into the trash it went.

Posted by: JQ at February 01, 2026 06:05 PM (rdVOm)

206 Posted by: Ben Had at February 01, 2026 05:59 PM (0KSrI)
---
We can get carry out!

Posted by: Weasel at February 01, 2026 06:05 PM (+1HQm)

207 I hope Seattle is on your list, Ben Had!

Posted by: nurse ratched at February 01, 2026 06:05 PM (IhIKR)

208 nurse, most definitely. I am in awe of your sauces.

Posted by: Ben Had at February 01, 2026 06:06 PM (0KSrI)

209 Such a fun group. We should all get together some time.

Posted by: Weasel at February 01, 2026 06:08 PM (+1HQm)

210 That's it. Weasel just won the internets.

Posted by: Ben Had at February 01, 2026 06:09 PM (0KSrI)

211 Ben has a B-52?

Posted by: Skip at February 01, 2026 06:10 PM (Ia/+0)

212 >>>When I can finally travel I am going to sit in a lot of your kitchens and enjoy your cooking but my dear Weasel's house isn't on the list.

Posted by: Ben Had

>>Chef Boyardee or Chef De Gooey isn't up to your standards?

Posted by: Rev. Wishbone at February 01, 2026 06:10 PM (oT7pT)

213 209 Such a fun group. We should all get together some time.
Posted by: Weasel at February 01, 2026 06:08 PM (+1HQm)
'Too many cooks......'
-Aesop

Posted by: Eromero at February 01, 2026 06:11 PM (LHPAg)

214 I occasionally get a bottle of Peerless Double Oak Rye, 112ish proof, $140 a bottle. Spendy, but damn good. And hot.

Posted by: Drink Like Vikings at February 01, 2026 06:11 PM (etNEE)

215 Such a fun group. We should all get together some time.
Posted by: Weasel

Sounds like fun. TX in '26!!!

Posted by: AZ deplorable moron at February 01, 2026 06:12 PM (lpVer)

216 AZ deplorable, it's a date !

Posted by: Ben Had at February 01, 2026 06:14 PM (0KSrI)

217 FTSB: What a fitting tribute the Misanthropic part of me says. [Mis. Hum.]

This is ... disturbing.

Posted by: toby928(c) at February 01, 2026 06:19 PM (jc0TO)

218 Everybody in Brattleboro who be gets a unearned tax rebait check shoolds donate it two the Brattleboro Childrin of Coler Fund.

What has yew done to help childran of colar.

Posted by: Mary Cloggistein from Brattleboro, Vt at February 01, 2026 06:20 PM (AzSs/)

219 Weller Antique 107 is probably my favorite sipping bourbon. Pricey just about anywhere.

Posted by: Black JEM at February 01, 2026 05:54 PM (UVyKP)

That is my holy grail of bourbon. I have never even seen a bottle!

I found a bottle of Weller 12 year in France last summer. It was pricey, but I couldn't resist.

Posted by: CharlieBrown'sDildo at February 01, 2026 06:23 PM (n9ltV)

220 CBD, hope you feel better soon.

Posted by: Ben Had at February 01, 2026 06:24 PM (0KSrI)

221
About a year ago I stumbled onto Ciabatta rolls at the local Meijers, which I toast, then use cheap Aldi ground sausage smashed down to 1/4" thick patties on a cast iron pan and put onto a thermonuclear outside grill burner, forgotten until the bloody mary is constructed, then remove, burnt, top with American cheese and sandwiched up.

Stupid simple, staggeringly scrumptious.

Posted by: Auspex at February 01, 2026 06:25 PM (Y8DZL)

222 Posted by: Ben Had at February 01, 2026 06:24 PM

Fwiw, that stew and polenta was damned good. I need to make rabbit in mustard sauce soon.

Posted by: RedMindBlueState at February 01, 2026 06:28 PM (Wnv9h)

223 What has yew done to help childran of colar.

I adopted one after helping her to walk again. She's eight years old and her name is Madison.

Posted by: Eromero at February 01, 2026 06:29 PM (LHPAg)

224 RMBS, you need to do a rabbit in white wine and herbs de provence before that.

Posted by: Ben Had at February 01, 2026 06:30 PM (0KSrI)

225 AZ deplorable, it's a date !
Posted by: Ben Had

Sweet!

Posted by: AZ deplorable moron at February 01, 2026 06:31 PM (lpVer)

226 CBD, hope you feel better soon.

Posted by: Ben Had at February 01, 2026 06:24 PM (0KSrI)

Thank you young lady!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:32 PM (n9ltV)

227 CBD, hope you feel better soon.
Posted by: Ben Had

Ditto, More chicken soup!

Posted by: AZ deplorable moron at February 01, 2026 06:32 PM (lpVer)

228 Yesterday was Phillip Haney Day.

Posted by: Eromero at February 01, 2026 06:34 PM (LHPAg)

229 Ditto, More chicken soup!

Posted by: AZ deplorable moron at February 01, 2026 06:32 PM (lpVer)

I have some great chicken stock in the freezer. I might have to bring out the big guns!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:35 PM (n9ltV)

230 RMBS, you need to do a rabbit in white wine and herbs de provence before that.
Posted by: Ben Had at February 01, 2026 06:30 PM

That is delish. Especially with lots of rosemary, garlic cloves, and a just bit of Italian sausage.

Posted by: RedMindBlueState at February 01, 2026 06:36 PM (Wnv9h)

231 Let me tell you, CBD is too kind. I have earned every wrinkle, ache and cantankerous attitude I have. I don't even see young in the rear view mirror

Posted by: Ben Had at February 01, 2026 06:38 PM (0KSrI)

232 Costco's thick sliced bacon is great. I separate the slices on a cookie sheet and bake it in the oven at 400 degrees for about about 20 some minutes, turning it over halfway, then then store it in the fridge after it cools. When we need bacon we just warm it up in the microwave. Delicious!

Posted by: Mrs. Leggy at February 01, 2026 06:39 PM (dyL4B)

233 CBD,
Get some pho.

That’ll cure what ails you!

Posted by: nurse ratched at February 01, 2026 06:39 PM (/eUJf)

234 RMBS, thank you. I never thought about adding the sausage.

Posted by: Ben Had at February 01, 2026 06:40 PM (0KSrI)

235 Pappy Van Winkle laughs...

And laughs....

And laughs...
Posted by: Martini Farmer at February 01, 2026 05:44 PM (jtM2q)

MSRP is around $70, so I don't feel hard done by, for Bottled in Bond, 100 proof, EF Taylor.

Posted by: Ex Rex Reeder at February 01, 2026 06:42 PM (MZ+PY)

236 Get some pho.

That’ll cure what ails you!

Posted by: nurse ratched at February 01, 2026 06:39 PM (/eUJf)

There is a Ramen place in town....I might give it a shot tomorrow.

Sadly, our great Vietnamese restaurant closed, so no pho for me.

Posted by: CharlieBrown'sDildo at February 01, 2026 06:43 PM (n9ltV)

237 Bourbon is nice but Tequila is quicker!

Posted by: Ben Had at February 01, 2026 06:44 PM (0KSrI)

238 RMBS, thank you. I never thought about adding the sausage.
Posted by: Ben Had at February 01, 2026 06:40 PM

Remove the casing and just crumble it up. Adds a nice touch.

Posted by: RedMindBlueState at February 01, 2026 06:44 PM (Wnv9h)

239 Get some pho.

That’ll cure what ails you!

Posted by: nurse ratched at February 01, 2026 06:39 PM

Mmmm...pho.

Posted by: RedMindBlueState at February 01, 2026 06:45 PM (Wnv9h)

240 Posted by: CharlieBrown'sDildo at February 01, 2026 06:43 PM (n9ltV)
-----
Stick mothballs up your nose.

Posted by: Weasel at February 01, 2026 06:46 PM (+1HQm)

241 187 Honey Butter Cornbread is a keeper!

That isn't the first cornbread recipe I've seen that calls for a can of cream-style corn. That seems odd. Cream-style corn is for making hotdish. (non-MN: casserole.)

But if CBD approves, it must work.

I usually make cornbread to go with some spicy chili or (sometimes) cajun food, so I almost always go with a sweet cornbread, for balance. I'll have to give this one a try sometime, rather than just using a box of Jiffy mix.
Posted by: mikeski at February 01, 2026 05:51 PM (VHUov)
...........................

I have a Southern cookbook with cream style corn in Mexican Cornbread. I like it, at any rate. Used to make it with chili, but our son now makes what he likes (a sweeter cornbread aka "Yankee cornbread" to me). I like any cornbread, however.

Posted by: ChristyBlinkyTheGreat at February 01, 2026 06:46 PM (WONhk)

242 I tend to stay with Buffalo Trace and Woodford Reserve bourbons. There’s a couple I’d like to try, but I’m not going $90 for anything that’s not single malt. In wheated whiskey, I like Bernheim Original. These are all under $35 a bottle where I live. Bulleit is good in both bourbon and rye.

Posted by: Advo at February 01, 2026 06:47 PM (jO4mz)

243 Weasel, hahahahaha.

Posted by: Ben Had at February 01, 2026 06:47 PM (0KSrI)

244 I have some great chicken stock in the freezer. I might have to bring out the big guns!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:35 PM (n9ltV)

I’ve seen you shoot. The chicken stock is safe.

Posted by: Pete Bog at February 01, 2026 06:47 PM (Rmwng)

245 Stick mothballs up your nose.

Posted by: Weasel at February 01, 2026 06:46 PM (+1HQm)

That might work!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:48 PM (n9ltV)

246 Reheating the cassoulet from last night. Still a ton left over, I am doing another green salad and baguette with it. I will need to add some bone broth though as it really got thick in the fridge.

Posted by: Piper at February 01, 2026 06:49 PM (OoFl2)

247 I’ve seen you shoot. The chicken stock is safe.

Posted by: Pete Bog at February 01, 2026 06:47 PM (Rmwng)

Not fair...I'll bet I could hit a chicken!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:49 PM (n9ltV)

248 Advo, try Whistlestop

Posted by: Ben Had at February 01, 2026 06:49 PM (0KSrI)

249
If leaving rice out over night would kill you,

I probably should've died 30 or 40 times over.

...

Hey, maybe I am dead...and still commenting on this dang blog..

I'm in hell! NOOOOOOOOOOOOO!!!!111!!

Posted by: naturalfake at February 01, 2026 06:49 PM (iJfKG)

250
Not sure about creamed corn in corn bread.

Sounds like that would make your cornbread gooey.

So, no thank you.

Posted by: naturalfake at February 01, 2026 06:51 PM (iJfKG)

251 Piper. I’m jealous. Cat Soufflé is delicious.

Posted by: Pete Bog at February 01, 2026 06:52 PM (Rmwng)

252 Not fair...I'll bet I could hit a chicken!
Posted by: CharlieBrown'sDildo at

Not if it took flight.

Posted by: nurse ratched at February 01, 2026 06:53 PM (IhIKR)

253 251 Piper. I’m jealous. Cat Soufflé is delicious.
Posted by: Pete Bog at February 01, 2026

Sabi and Kovu are shocked!

Posted by: Piper at February 01, 2026 06:54 PM (OoFl2)

254 Stick mothballs up your nose.
Posted by: Weasel at February 01, 2026 06:46 PM

They're kinda tiny. Wouldn't they fall out?

Posted by: RedMindBlueState at February 01, 2026 06:54 PM (Wnv9h)

255 Now a Russian movie, at least subtitles

Posted by: Skip at February 01, 2026 06:54 PM (Ia/+0)

256
They're kinda tiny. Wouldn't they fall out?
Posted by: RedMindBlueState at February 01, 2026 06:54 PM (Wnv9h)
----
Reckon that depends on nostril volume.

Posted by: Weasel at February 01, 2026 06:55 PM (+1HQm)

257 Sabi and Kovu are shocked!
Posted by: Piper at February 01, 2026 06:54 PM (OoFl2)

halfway to solving the hair on the couch problem!

Posted by: Pete Bog at February 01, 2026 06:56 PM (Rmwng)

258 Not fair...I'll bet I could hit a chicken!
Posted by: CharlieBrown'sDildo at February 01, 2026 06:49 PM (n9ltV)
Phrasing.

Posted by: Eromero at February 01, 2026 06:56 PM (LHPAg)

259 Reckon that depends on nostril volume.
Posted by: Weasel at February 01, 2026 06:55 PM

Or quantity of balls, I suppose.

Posted by: RedMindBlueState at February 01, 2026 06:57 PM (Wnv9h)

260 Or quantity of balls, I suppose.
Posted by: RedMindBlueState at February 01, 2026 06:57 PM (Wnv9h)

or size of the moth!

Posted by: Pete Bog at February 01, 2026 06:58 PM (Rmwng)

261 >>> Huh. My wife was just going on about this. She claims that rice is particularly susceptible to food poisoning, which I find odd.

My husband is part Asian, and he's obsessed with the nasty bacteria that can grow on cooked rice if it's kept too long. We have to put it back in the fridge right away, and he will only eat some of it reheated the day after and that's it. Two days later? Forget it.

Luckily I have growing boys who think rice with soy sauce is a major food group, so they eat the rest pretty quick. And whatever is left I'll turn into fried rice for a fast lunch.

Also, washing rice before cooking is essential. He actually taught me how to "wash rice properly," when I'd already learned to do it from a Chinese friend, ha. But now I can cook it by eyeballing the water and don't have to measure.

Posted by: LizLem at February 01, 2026 06:58 PM (gWBY1)

262 Boston vs Tampa stadium series and it's colder in Tampa right now than at my house in South Dakota!

Posted by: Archer at February 01, 2026 06:59 PM (YGRGv)

263 Reckon that depends on nostril volume.

Posted by: Weasel at February 01, 2026 06:55 PM (+1HQm)

I have a large nose...I might need magnum mothballs!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:59 PM (n9ltV)

264 or size of the moth!
Posted by: Pete Bog at February 01, 2026 06:58 PM

*Moth Man has entered the chat*

Posted by: RedMindBlueState at February 01, 2026 06:59 PM (Wnv9h)

265 LizLem

I also rinse rice, at least three times, before cooking. I thought that was common knowledge until I met my future ex husband.

Rinse your rice, folks.

Posted by: nurse ratched at February 01, 2026 07:01 PM (IhIKR)

266 I have some great chicken stock in the freezer. I might have to bring out the big guns!

Posted by: CharlieBrown'sDildo at February 01, 2026 06:35 PM (n9ltV)

I’ve seen you shoot. The chicken stock is safe.
Posted by: Pete Bog at February 01, 2026 06:47 PM

If by big gun he means a 1911 in .45 ACP, you might be correct. Shooting something in his preferred 9mm or less, he might have a chance.

Posted by: Duncanthrax at February 01, 2026 07:01 PM (0sNs1)

267 >>> 227 CBD, hope you feel better soon.
Posted by: Ben Had
Ditto, More chicken soup!

If you need to mix it up, chicken stock or broth with frozen wontons from the Asian market, combined with green onions or chives. Boil the wontons in the broth and greens until it's hot and they are thawed and eat. Fast and good! I like adding spinach or bok choy. Really good soup for when sick.

Posted by: LizLem at February 01, 2026 07:01 PM (gWBY1)

268 Not cooking tonight as on strike and tired.

Last week I made 2 pork loins from a new recipe that was good.

A spicy rub on the loins.Wrap those in bacon and brown on both sides. Then brush on a peach preserves and Dijon mustard sauce and bake.

I was proud of myself for actually cutting the loin's silver stuff off (as the recipe called for) as my dude napped. I dislike touching raw poultry or meat due to when I was a newlywed. I am no butcher. A baker and other things, yes.

My first problem in our marriage was when he brought home a whole chicken and expected me to cut it up vs stuffing it like a normal person. I cut it into unidentifiable pieces and he never asked me to do that again!

The second time involved our dog. I was pregnant and skinning chicken pieces. Threw the chicken skin in the garbage and she ate it right in front of me. I had to go into the backyard and take deep breaths to not harf...as I never harf, even when pregnant.

So if we hit end times you will not find me at a poultry processing plant nor as a butcher.

Posted by: ChristyBlinkyTheGreat at February 01, 2026 07:06 PM (WONhk)

269 Rinse your rice, folks.
Posted by: nurse ratched at February 01, 2026 07:01 PM (IhIKR)

Ok! Will do!

Posted by: ChristyBlinkyTheGreat at February 01, 2026 07:07 PM (WONhk)

270 Rigatoni with sausage for me.

Posted by: Archer at February 01, 2026 07:09 PM (YGRGv)

271 potroast

Posted by: Kindltot at February 01, 2026 07:14 PM (rbvCR)

272 Thanks, Ben. I’ll look for it.

Posted by: Advo at February 01, 2026 07:15 PM (jO4mz)

273 Clear to the left, clear to the right, range is HOT!

Posted by: clarence at February 01, 2026 07:16 PM (6L3LN)

274 The earlier recipe for curing bacon, that used Tenderquik?
Don't. Has Cure #2 in it. Don't need it for bacon.
#2 is for long term sausages & whatnot.

https://www.youtube.com/watch?v=LlvCFEgLZGc

Posted by: MkY at February 01, 2026 07:29 PM (q6tQZ)

275 I'm making Julia Child's French onion soup. Even the daughter who hates onions likes it. Just mixed a sidecar since now I have all this cognac. Any other suggestions?

Posted by: pjungwir at February 01, 2026 07:33 PM (noE7F)

276 Rinse your rice, folks.
Posted by: nurse ratched

How can you not rinse rice? Unless you want rice porridge.....

Posted by: mikeski at February 01, 2026 07:53 PM (VHUov)

277 Boo-nanas and rice!

Posted by: Rev. Wishbone at February 01, 2026 07:59 PM (oT7pT)

278 If you’ve never tried Conecuh Bacon or sausage, I highly recommend it. Hard to find except in LA (Lower Alabama, not the land of fruits & nuts).
Bacon, smoked sausage, sausage patties, as well as linked sausage are superb, as is anything under the Conecuh label.

Posted by: Optimus Maximus at February 01, 2026 08:52 PM (Wt/gy)

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