Food Thread: Oatmeal Venison Cookies...The Best Of Both Worlds?

That is the vegetable platter served at a rather good Sunday Roast last week. The selection was delicious, and just enough of each food to entice, but not enough to seem as if we had to eat our vegetables before dessert or we wouldn't get any!

The carrots and parsnips (?) were roasted very simply, and as our waiter pointed out, they tasted good because the cook used a ton of butter. And this was said with pride! Which suggests that maybe the United Kingdom still does have a bit of life in her!

That cabbage medley was also damned good, in part of course because there is bacon in it, but also pretty good fresh green peas. Even those dark leafy greens (Kale?) were good.

Look, I'm not an evangelist for vegetables. I consider them a pleasant counterpoint to meat, but not the focus of the meal. But that doesn't mean they have to be tasteless.

These were delicious!

And this was my main course. That strange looking thing sitting on top of the pork belly is the skin of the belly that was wrapped into a cylinder and roasted on high heat until it got incredibly crisp. It was ridiculously crunchy, and ridiculously tasty. The pork belly was good too, but a bit dry, which was sad. I'm still broken up about it, but I tried to drown my sorrows with lots of good English cask ale. And I mostly succeeded!

******

I usually order venison when I see it on a menu, and while I love the stuff, it is often long on promise and short on delivery.

Not this though! Apologies for the crappy photo, because it really looked good! That's a blob of some sort of compound butter that was very, very rich, and very, very tasty. The red things that look like warts are crispy garlic with some sort of pepper. Yup, it was a spicy dish, but not out of balance for people who enjoy some heat.

But the star of the dish -- the venison -- was amazing! tender and flavorful, with just enough of the wild game flavor without any of the gameyness that can detract from venison. I did not expect to enjoy the combination of heat and venison, but it worked, and is a testament to the inventiveness of the chefs.

Sorry about the crappy photography. I don't like to use the flash in restaurants. It pisses me off when some idiot does it at the table next to me, so I should be consistent and not be an asshole to everyone else in the restaurant.

******
I absolutely love the idea of fried pickles, and what's not to love? Pickles are great. Fried things are great. Add them together and we get double the greatness...right?

But life is sometimes not fair, and this is an example of that. Hell, this recipe for Stuffed Fried Pickles adds cheese! How bad could it be?

Pretty bad. I have been burned enough by the whole "Fried Pickle Tease" that I just move on when I see this sort of stuff.

Anyone have good luck with frying pickles?

******
I just had a bit of a superb oatmeal-cranberry cookie. For breakfast. With my coffee.

Damn...it was fantastic. Much better than the standard Quaker Oats recipe, which always leaves me just a bit disappointed. The oats are too evident, which suggests that using cooked oats or even soaked raw oats might be the way to go.

Obviously there is a lot of butter in that recipe, and they look good, but the Platonic Ideal in Dildo-World is a thicker, cakier cookie.

Yeah...I'm just free-associating. So sue me!

******
The garlic is busily growing, with pretty impressive green shoots that are pushing a foot tall! Just high enough for the deer to eat, or those vile rodents with bushy tails and a penchant for damaging my home. But if they survive the deer and squirrel apocalypse, and actually grow into something edible, I will be in garlic heaven! In case it doesn't, send all of your excellent home-grown garlic 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 April 19, 2026 04:00 PM (Ia/+0)

2 Howdy CBD!

Posted by: Matthew Kant Cipher at April 19, 2026 04:01 PM (DzcSl)

3 That doesn't look appetizing... I'll take your word on it.

Posted by: AZ deplorable moron at April 19, 2026 04:02 PM (YBtcQ)

4 "And this was my main course. That strange looking thing sitting on top of the pork belly is the skin of the belly that was wrapped into a cylinder and roasted on high heat until it got incredibly crisp."

So... it's a high falutin' pork rind? Right.

Posted by: Aetius451AD at April 19, 2026 04:04 PM (bss/y)

5 Man, I thought we were going to see an oatmeal venison cookie recipe.

And then I thought...who would put those two things together?

As for oatmeal cookies, cranberries are the tastier add vs raisins...and dried apples are superior to both (it's almost like an apple crumble cookie then)...

Posted by: Nova Local at April 19, 2026 04:06 PM (tOcjL)

6 CBD the photos are amazing. I like peas and hardly ever have them.

Posted by: San Franpsycho at April 19, 2026 04:07 PM (RIvkX)

7 Hamburgers soon, sadly grill needs a part, that could get but was a nightmare last week so need to try again in future.
Besides its only 50 degrees outside

Posted by: Skip at April 19, 2026 04:07 PM (Ia/+0)

8 I had my outrage all ready to go when I saw oatmeal venison cookies in the headline. That was cruel.

Need a drink, brb

Posted by: Dash my lace wigs! at April 19, 2026 04:07 PM (h7ZuX)

9 So... it's a high falutin' pork rind? Right.
Posted by: Aetius451AD at April 19, 2026 04:04 PM (bss/y)
*****
Shussssssh!!!

Posted by: Rufus T. Firefly at April 19, 2026 04:07 PM (jUOzA)

10 3 That doesn't look appetizing... I'll take your word on it.
Posted by: AZ deplorable moron at April 19, 2026 04:02 PM (YBtcQ)

I agree - the entree plate looks terrible and I would have probably stuck to the veg. I'm not surprised the veg were better b/c they look better...

Posted by: Nova Local at April 19, 2026 04:08 PM (tOcjL)

11 I see your dinner guest had prime rib?

Posted by: San Franpsycho at April 19, 2026 04:09 PM (RIvkX)

12 It's never too late to expand one's horizons. For reasons lost in the mists of time, I've always loathed Hollandaise sauce, at least I thought I did. Some friends, my wife and I had a nice brunch today, including Eggs Benedict on smoked salmon. I thought I'd break with tradition, and try a spot of Hollandaise sauce (on the side, naturally) and found that it really enhances the eggs. Who knew?

Posted by: Archimedes at April 19, 2026 04:10 PM (Riz8t)

13 I would gave gad the beef instead but we eat roasted root veggies all the time and thise have a nice char.

Posted by: San Franpsycho at April 19, 2026 04:10 PM (RIvkX)

14 Yes, those are parsnips. I make them when I make a rib roast, along with other veggies. That could be kale, but it kind of looks like Swiss chard.

Posted by: bluebell at April 19, 2026 04:11 PM (afFes)

15 So... it's a high falutin' pork rind? Right.

Posted by: Aetius451AD at April 19, 2026 04:04 PM (bss/y)

Well, I am a pretentious commie troon.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:11 PM (n9ltV)

16 >>CBD the photos are amazing. I like peas and hardly ever have them.

When I was a kid we lived near my grandparents. My grandmother was an excellent cook and we often went to their place for Sunday dinner.

I was the official pea shucker.

Posted by: JackStraw at April 19, 2026 04:11 PM (viF8m)

17 My Target is clearancing out their frozen foods, so PF Chang's sweet and sour chicken bags for $3.78 each are tonight's dinner (I've never had these b/c I wouldn't pay for them...but easy, safe-for-me meals on a busy Sunday with the spouse drooling over them during our walk today...well, dinner it is). Expanding the produce of the bag with roasted cauliflower and more fresh pineapple added in. Served over rice with watermelon and raspberries.

Posted by: Nova Local at April 19, 2026 04:11 PM (tOcjL)

18 As for oatmeal cookies, cranberries are the tastier add vs raisins...and dried apples are superior to both (it's almost like an apple crumble cookie then)...
Posted by: Nova Local

I never considered dried apples! Sounds like I need to try that. Thanks!

Posted by: nurse ratched at April 19, 2026 04:11 PM (A5RD0)

19 Was there a link in the oatmeal cookie post? I couldn't find it (r/g colorblind doesn't help.

Posted by: From about That Time at April 19, 2026 04:12 PM (sl73Y)

20 Well, I am a pretentious commie troon.
Posted by: CharlieBrown'sDildo at April 19, 2026 04:11 PM (n9ltV)

Hah! I started out with 'commie troon' just for the hell of it, then added the 'pretentious' to work in the hipster angle.

Posted by: Aetius451AD at April 19, 2026 04:13 PM (bss/y)

21 The same people who cannot appreciate Hershey's just cannot appreciate simple goodness.

Posted by: San Franpsycho at April 19, 2026 04:13 PM (RIvkX)

22 The same people who cannot appreciate Hershey's just cannot appreciate simple goodness.
Posted by: San Franpsycho at April 19, 2026 04:13 PM (RIvkX)
---------

Amen amen.

Posted by: bluebell at April 19, 2026 04:14 PM (afFes)

23 I see your dinner guest had prime rib?

Posted by: San Franpsycho at April 19, 2026 04:09 PM (RIvkX)

It was a sirloin of some sort, and pretty good!

The other meal? Roasted halibut that was fantastic! And just as spicy as the venison.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:14 PM (n9ltV)

24 The oatmeal cookies do look good. I have liked the variations which had chocolate in them, but a lot of them can either be too... mealy? Or too crisp.

Posted by: Aetius451AD at April 19, 2026 04:14 PM (bss/y)

25 Love pickles but never made a stop at the fried pickle booth at the state fair.

Posted by: San Franpsycho at April 19, 2026 04:14 PM (RIvkX)

26 Was this woman dining with you, CBD?

https://tinyurl.com/4teukewh

Posted by: JackStraw at April 19, 2026 04:15 PM (viF8m)

27 Was there a link in the oatmeal cookie post? I couldn't find it (r/g colorblind doesn't help.

Posted by: From about That Time at April 19, 2026 04:12 PM (sl73Y)

Nope. It's a work in progress. I am going to find a recipe that includes the best of both worlds...buttery and cakey and oatmealy and cranberryish.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:15 PM (n9ltV)

28 Somewhere I saw a keto version of fried pickles where you just coat the pickles heavily with Parmesan and put them in the air fryer in a single layer. I thought that sounded good.

Posted by: bluebell at April 19, 2026 04:15 PM (afFes)

29 So, I don't understand with that dinner plate...why not serve some color with the veg on the plate? Take the yorkshire pudding and put that on a separate plate and let the veg be on the main plate. Would look way more appetizing.

Posted by: Nova Local at April 19, 2026 04:16 PM (tOcjL)

30 25 Love pickles but never made a stop at the fried pickle booth at the state fair.
Posted by: San Franpsycho at April 19, 2026 04:14 PM (RIvkX)

Fairs are for sugar.

Maybe some fried nut of some type. Got some fried cashews once that were insanely good.

Posted by: Aetius451AD at April 19, 2026 04:16 PM (bss/y)

31 I finally pitched my old Chinesium propane grill for am entry level Weber. The Chinesium one had almost completely rusted out in about 5 years of modest use, and after I had replace many of the parts. Whether or not the Weber is worth the higher price tag remains to be seen, but that's the last time I waste my money on a "bargain" grill.

Posted by: Archimedes at April 19, 2026 04:16 PM (Riz8t)

32 If I must put something in an oatmeal cookie, I prefer butterscotch chips. I recommend the Good &Gather ones from Target. All natural flavors, and less expensive than Nestle.

Posted by: Dash my lace wigs! at April 19, 2026 04:17 PM (h7ZuX)

33 So, I don't understand with that dinner plate...why not serve some color with the veg on the plate? Take the yorkshire pudding and put that on a separate plate and let the veg be on the main plate. Would look way more appetizing.
Posted by: Nova Local

Because Brits.

Posted by: AZ deplorable moron at April 19, 2026 04:17 PM (YBtcQ)

34 That's some good looking venison.

Today's food experiment was trying to use up the Easter sweet bread (similar to challa) by trying to recreate a savory bread pudding I had with some duck at a favorite restaurant a couple of months ago. The end result was an herbed bread pudding with balsamic-glazed caramelized onions, topped with herbed goat cheese. I'm pleased to report that it was delicious, and paired well with a good steak. 10/10, would make again.

Posted by: RedMindBlueState at April 19, 2026 04:17 PM (Wnv9h)

35 Hello foodsters. That roast looks good Dildo. What spice gives it that bad Chinese restaurant pork color red?

Posted by: Pete Bog at April 19, 2026 04:18 PM (4ux8b)

36 https://tinyurl.com/4teukewh

I would go through that plate like the Soviet 6th Tank Army would go through the Fulda Gap

Posted by: San Franpsycho at April 19, 2026 04:18 PM (RIvkX)

37 Because Brits.

Posted by: AZ deplorable moron at April 19, 2026 04:17 PM (YBtcQ)

It's a Sunday Roast. Friends and family get together for a leisurely meal, and there are often communal plates...like that vegetable platter.

It's quite civilized, and an altogether wonderful experience.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:19 PM (n9ltV)

38 >>I would go through that plate like the Soviet 6th Tank Army would go through the Fulda Gap

She's in the UK and regular posts pictures of her "Sunday roast".

Posted by: JackStraw at April 19, 2026 04:20 PM (viF8m)

39 Roasted veggies, butter, garlic and a little S and P.

Tasty.

Posted by: Martini Farmer at April 19, 2026 04:20 PM (AkEZC)

40 What spice gives it that bad Chinese restaurant pork color red?

Posted by: Pete Bog at April 19, 2026 04:18 PM (4ux8b)

Bad photography plus a red chile.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:20 PM (n9ltV)

41 The carrots and parsnips (?) were roasted very simply, and as our waiter pointed out, they tasted good because the cook used a ton of butter.

This is horrible. One should avoid eating foods drenched in butter.

Posted by: Escargot at April 19, 2026 04:22 PM (Riz8t)

42 I would say the oatmeal cookies look the best part of this

Posted by: Skip at April 19, 2026 04:22 PM (Ia/+0)

43 37 Because Brits.

Posted by: AZ deplorable moron at April 19, 2026 04:17 PM (YBtcQ)

It's a Sunday Roast. Friends and family get together for a leisurely meal, and there are often communal plates...like that vegetable platter.

It's quite civilized, and an altogether wonderful experience.
Posted by: CharlieBrown'sDildo at April 19, 2026 04:19 PM (n9ltV)

But the Yorkshire puddings could be just as communal...or the brown potatoes. Heck, I'd have them all communal and just present the protein center of plate if I was a restauranteur...and then let folks pick from all the items to surround their protein.

Would just make the plate was less brown and drab. It's like being the British cliche (although I guess to totally be that cliche, one piece of watercress must adorn it).

Posted by: Nova Local at April 19, 2026 04:23 PM (tOcjL)

44 Was this woman dining with you, CBD?

https://tinyurl.com/4teukewh

Posted by: JackStraw at April 19, 2026 04:15 PM (viF8m)

Nope, but that looks like a Roast!

Posted by: CharlieBrown'sDildo at April 19, 2026 04:23 PM (n9ltV)

45 Pro Tip: Put a cooling rack with about a half inch grid on your outdoor grill for cooking vegetables. Suprise! No more Asparagus falling through the grates!

Posted by: Fritzy at April 19, 2026 04:23 PM (2GIh1)

46 39 Roasted veggies, butter, garlic and a little S and P.

Tasty.
Posted by: Martini Farmer at April 19, 2026 04:20 PM (AkEZC)

Olive oil for the more Mediterranean (and more dairy avoiders)...

Posted by: Nova Local at April 19, 2026 04:24 PM (tOcjL)

47 Tonight is Mustard Plum Sauce Chicken with buckwheat and roasted radishes and beets, olive oil not butter.

Posted by: San Franpsycho at April 19, 2026 04:24 PM (RIvkX)

48 Posted by: Nova Local at April 19, 2026 04:23 PM (tOcjL)

If you don't like the way it is presented, then don't eat it.

Posted by: CharlieBrown'sDildo at April 19, 2026 04:24 PM (n9ltV)

49 >>It's a Sunday Roast. Friends and family get together for a leisurely meal, and there are often communal plates...like that vegetable platter.

>>It's quite civilized, and an altogether wonderful experience.

I've been to a couple. One of the UK's better traditions.

Posted by: JackStraw at April 19, 2026 04:25 PM (viF8m)

50 I absolutely love the idea of fried pickles, and what's not to love? Pickles are great. Fried things are great. Add them together and we get double the greatness...right?
But life is sometimes not fair, and this is an example of that. Hell, this recipe for Stuffed Fried Pickles adds cheese! How bad could it be?

Seem to recall having fried pickles and thought they were a tangy fried green tomato. Pickles and cheese is not a natural paring in my mind, so frying them together would not occur to me. But pickles on a cheeseburger...hmmm..

So, if I had access to a deep fryer in someone else's kitchen, I might butterfly a large pickle and add a filling of seasoned ground beef and shredded cheese (I'm thinking a sharp cheddar of pepper jack). Close it up and tie it with a few turns of twine, dust with seasoned flour, egg wash, and bread crumbs, and deep fry until golden. That just might work...

Posted by: Joe Kidd at April 19, 2026 04:26 PM (nbLIj)

51 45 Pro Tip: Put a cooling rack with about a half inch grid on your outdoor grill for cooking vegetables. Suprise! No more Asparagus falling through the grates!

Pro pro tip: buy a grill basket.
https://is.gd/K9Ovyr

Posted by: Archimedes at April 19, 2026 04:26 PM (Riz8t)

52 Happy food thread! J is in India, so the kiddo and I are having butternut squash and coconut curry dal over brown rice.

Posted by: Piper at April 19, 2026 04:26 PM (Wmg4n)

53 the kiddo and I are having butternut squash and coconut curry dal over brown rice.

Posted by: Piper at April 19, 2026 04:26 PM (Wmg4n)

I had the dal on the flight back for the pre-landing meal. It was shockingly good for airline food!

I did cheat and put butter into the rice for some extra richness, because...I could!

Posted by: CharlieBrown'sDildo at April 19, 2026 04:28 PM (n9ltV)

54 Most importantly Mister Dildo did the Chef personally visit your table to inquire as to you favorite style and method for preparation of each ingredient and then assess each dish component's fitness for your consumption? Was genetic testing part of that assessment? A good chef must do that for each and every guest. Or else.....

Posted by: Pete Bog at April 19, 2026 04:30 PM (4ux8b)

55 >>I would go through that plate like the Soviet 6th Tank Army would go through the Fulda Gap
Posted by: San Franpsycho at April 19, 2026 04:18 PM (RIvkX)

Only one in six could move under its own power?
That is pretty bound up, man.

Posted by: Kindltot - Si, se podan at April 19, 2026 04:31 PM (rbvCR)

56
I did cheat and put butter into the rice for some extra richness, because...I could!
Posted by: CharlieBrown'sDildo at April 19, 2026 04:28 PM (n9ltV)

I realized after I hit send that I was making Indian food like it was in honor of him being in India, but actually it’s because I don’t have to worry about meat and we like it. 😂 Nothing wrong with butter. It’s yummy.

Posted by: Piper at April 19, 2026 04:31 PM (Wmg4n)

57 Pro pro tip: buy a grill basket.
https://is.gd/K9Ovyr
Posted by: Archimedes at April 19, 2026 04:26 PM (Riz8t)

Yeah, but I'm cheap and like to play with my food.

Posted by: Fritzy at April 19, 2026 04:33 PM (2GIh1)

58 Who TF slathers BBQ sauce over grilled chicken? What happened, no ketchup was available?

Posted by: Pete Bog at April 19, 2026 04:35 PM (4ux8b)

59 Who TF slathers BBQ sauce over grilled chicken? What happened, no ketchup was available?
Posted by: Pete Bog at April 19, 2026 04:35 PM (4ux8b)

I used up all the ketchup on my hotdog.

Posted by: Fritzy at April 19, 2026 04:38 PM (2GIh1)

60 Is there any such thing as oatmeal raisin bourbon cookies?

Posted by: Eromero at April 19, 2026 04:42 PM (LHPAg)

61 There is a weird thing with BBQ. Often times, it is not great meat, but the sauce makes up for it. The thing is, if it was better meat, I'd probably prefer it without the sauce.

Posted by: Aetius451AD at April 19, 2026 04:44 PM (bss/y)

62 Only one in six could move under its own power?
That is pretty bound up, man.
Posted by: Kindltot - Si, se podan at April 19, 2026 04:31 PM (rbvCR)
====

I'm taking liberties with counterfactual history.

Posted by: San Franpsycho at April 19, 2026 04:44 PM (RIvkX)

63 60 Is there any such thing as oatmeal raisin bourbon cookies?
Posted by: Eromero at April 19, 2026 04:42 PM (LHPAg)

There could be... Soak the raisins in bourbon and sugar, use them in the recipe as normal?

Posted by: Aetius451AD at April 19, 2026 04:44 PM (bss/y)

64 60 Is there any such thing as oatmeal raisin bourbon cookies?
Posted by: Eromero at April

If there isn't there should be.

Posted by: Pete Bog at April 19, 2026 04:45 PM (4ux8b)

65 Is there any such thing as oatmeal raisin bourbon cookies?
Posted by: Eromero at April 19, 2026 04:42 PM

Hmm...I suppose soaking the raisins in bourbon might be good.

Posted by: RedMindBlueState at April 19, 2026 04:45 PM (Wnv9h)

66 Or maybe a good rum...

Posted by: Aetius451AD at April 19, 2026 04:45 PM (bss/y)

67 >>> But the star of the dish -- the venison -- was amazing! tender and flavorful, with just enough of the wild game flavor without any of the gameyness that can detract from venison.

The trick to good venison is proper curing - while some people say the old way of strapping it the hood of your Delta 88 and parading it about town for a week results in the most tender cuts I think it result in too much flavor and recommend a more controlled environment such as a small commercial butcher's cooler.

Posted by: Itinerant Alley Butcher at April 19, 2026 04:46 PM (/lPRQ)

68 >>Or maybe a good rum...

I've had them. Very good.

Posted by: JackStraw at April 19, 2026 04:47 PM (viF8m)

69 "The carrots and parsnips (?) were roasted very simply, and as our waiter pointed out, they tasted good because the cook used a ton of butter. And this was said with pride! Which suggests that maybe the United Kingdom still does have a bit of life in her!"

As long as butter isn't haram I guess it can remain a point of pride.

Posted by: Chairman LMAO at April 19, 2026 04:48 PM (cWLG3)

70 61 There is a weird thing with BBQ. Often times, it is not great meat, but the sauce makes up for it. The thing is, if it was better meat, I'd probably prefer it without the sauce.

I've decided that there's no reason to buy commercial BBQ sauce; it's usually awful because it's loaded with HFCS and sugar. Make your own from common ingredients you probably already have. Well, maybe not liquid smoke, but otherwise...

https://is.gd/v8SKx3

Posted by: Archimedes at April 19, 2026 04:49 PM (Riz8t)

71 The trick to good venison is proper curing - while some people say the old way of strapping it the hood of your Delta 88 and parading it about town for a week results in the most tender cuts I think it result in too much flavor and recommend a more controlled environment such as a small commercial butcher's cooler.
Posted by: Itinerant Alley Butcher at April 19, 2026 04:46 PM

I looked at a house in NH a year or so ago that had a climate controlled game hanging shed. I thought it was a great feature. My real estate agent was a bit weirded out when she saw the hooks hanging from the ceiling.

Posted by: RedMindBlueState at April 19, 2026 04:50 PM (Wnv9h)

72 Was genetic testing part of that assessment? A good chef must do that for each and every guest. Or else.....

Posted by: Pete Bog at April 19, 2026 04:30 PM (4ux8b)

Ah...you've been to these restaurants!

Actually, the place where I had the venison was impossibly hip for my, but the service was uncharacteristically good, and the food was top-notch.

And...they comped us two glasses of Ruinart Brut, so I was predisposed to like them!

Posted by: CharlieBrown'sDildo at April 19, 2026 04:50 PM (n9ltV)

73 And...they comped us two glasses of Ruinart Brut, so I was predisposed to like them!
Posted by: CharlieBrown'sDildo at April 19, 2026 04:50 PM (n9ltV)

Bribes work.

Posted by: Aetius451AD at April 19, 2026 04:51 PM (bss/y)

74 And...they comped us two glasses of Ruinart Brut, so I was predisposed to like them!

Yikes. That stuff is $105 a bottle at Total Wine.

Posted by: Archimedes at April 19, 2026 04:51 PM (Riz8t)

75 My real estate agent was a bit weirded out when she saw the hooks hanging from the ceiling.

Posted by: RedMindBlueState at April 19, 2026 04:50 PM (Wnv9h)

How do you know it was for game?

Posted by: CharlieBrown'sDildo at April 19, 2026 04:53 PM (n9ltV)

76 That stuff is $105 a bottle at Total Wine.

Posted by: Archimedes at April 19, 2026 04:51 PM (Riz8t)

That's overpriced. Way overpriced!

Posted by: CharlieBrown'sDildo at April 19, 2026 04:53 PM (n9ltV)

77 And...they comped us two glasses of Ruinart Brut, so I was predisposed to like them!
Posted by: CharlieBrown'sDildo at April 19, 2026 04:50 PM

Ah Ruinart Brut. The poor man's Ruinart Blanc de Blanc

Posted by: Pete Bog with nose elevated and pinky extended. at April 19, 2026 04:54 PM (4ux8b)

78 How do you know it was for game?
Posted by: CharlieBrown'sDildo at April 19, 2026 04:53 PM

I didn't hear any banjos.

Posted by: RedMindBlueState at April 19, 2026 04:55 PM (Wnv9h)

79 How do you know it was for game?
Posted by: CharlieBrown'sDildo at April 19, 2026 04:53 PM (n9ltV)

No mirrors on the ceiling.

Posted by: Pete Bog with nose elevated and pinky extended. at April 19, 2026 04:56 PM (4ux8b)

80 Is there any such thing as oatmeal raisin bourbon cookies?
Posted by: Eromero at April 19, 2026 04:42 PM (LHPAg)

There could be... Soak the raisins in bourbon and sugar, use them in the recipe as normal?
Posted by: Aetius451AD at April 19, 2026 04:44 PM (bss/y)

I do this with rum. Chop the raisins then soak for a few hours in rum for several hours or overnight.

Posted by: Joe Kidd at April 19, 2026 04:57 PM (nbLIj)

81 And the house wine was an earthy manly wine.

Posted by: Pete Bog at April 19, 2026 04:57 PM (4ux8b)

82 A local restaurant figured out how to fried pickles that work. The key is to use pickle spears not slices. I'm not sure why, but the batter adheres better to the pickle.

Posted by: barrickuda at April 19, 2026 04:57 PM (+1spz)

83 Saturday's rain and cool spell prompted an all day cooking endeavor. Individual steak and ale pies. Added fresh rosemary to the pie dough, mushy peas with a hint of mint and chips fried in duck fat.
Cab was still the drink of choice.

Posted by: Ben Had at April 19, 2026 04:58 PM (DIbRX)

84 That stuff is $105 a bottle at Total Wine.

Posted by: Archimedes at April 19, 2026 04:51 PM (Riz8t)

That's overpriced. Way overpriced!

Oops, I typed in Brut, but it gave me Blanc de Blanc. That's more reasonable, but still not cheap.

Posted by: Archimedes at April 19, 2026 04:59 PM (Riz8t)

85 I looked at a house in NH a year or so ago that had a climate controlled game hanging shed. I thought it was a great feature. My real estate agent was a bit weirded out when she saw the hooks hanging from the ceiling.
Posted by: RedMindBlueState

Did it have a floor/trench drain, hose bib, and sound proof walls too?

Posted by: Itinerant Alley Butcher at April 19, 2026 05:00 PM (/lPRQ)

86 How do you know it was for game?
Posted by: CharlieBrown'sDildo at April 19, 2026 04:53 PM (n9ltV)

No mirrors on the ceiling.
Posted by: Pete Bog with nose elevated and pinky extended. at April 19, 2026 04:56 PM (4ux8b)

Or disco ball. Now if there was a ball gag off in a corner...

Posted by: Joe Kidd at April 19, 2026 05:00 PM (nbLIj)

87 My personal favorite BBQ sauce? The Memphis Red recipe from Big Bob Gibson's.

Quite a few ingredients to cook together but the result can't be beat.

Posted by: Additional Blond Agent, STEM Guy at April 19, 2026 05:00 PM (/HDaX)

88 Saturday's rain and cool spell prompted an all day cooking endeavor. Individual steak and ale pies. Added fresh rosemary to the pie dough, mushy peas with a hint of mint and chips fried in duck fat.
Cab was still the drink of choice.
Posted by: Ben Had at April 19, 2026 04:58 PM

Mmmm...

See my bread pudding experiment at #34 above.

Posted by: RedMindBlueState at April 19, 2026 05:01 PM (Wnv9h)

89 I thought I'd break with tradition, and try a spot of Hollandaise sauce (on the side, naturally) and found that it really enhances the eggs. Who knew?
Posted by: Archimedes at April 19, 2026 04:10 PM (Riz8t)

Eggs Benedict without Hollandaise sauce isn’t Eggs Benedict.

Posted by: NemoMeImpuneLacessit at April 19, 2026 05:01 PM (afk5c)

90 Vegetables ? YUK!!!

Thank you for Food Thread CBD! Great job as always. Just not my favorite...(smile)

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at April 19, 2026 05:01 PM (QGaXH)

91 I looked at a house in NH a year or so ago that had a climate controlled game hanging shed. I thought it was a great feature. My real estate agent was a bit weirded out when she saw the hooks hanging from the ceiling.
Posted by: RedMindBlueState

Did it have a floor/trench drain, hose bib, and sound proof walls too?

Most importantly, did it have a pit with a basket on a winch and a hose.

Posted by: Archimedes at April 19, 2026 05:01 PM (Riz8t)

92 No mirrors on the ceiling.
Posted by: Pete Bog with nose elevated and pinky extended. at April 19, 2026 04:56 PM (4ux8b

Haha, OMG

Posted by: Dash my lace wigs! at April 19, 2026 05:01 PM (h7ZuX)

93 Vegetables ? YUK!!!

Thank you for Food Thread CBD! Great job as always. Just not my favorite...(smile)
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at April 19, 2026 05:01 PM

"Vegetable taste like sad."

- Uncle Roger

Posted by: RedMindBlueState at April 19, 2026 05:03 PM (Wnv9h)

94 RMBS, well done!!! I would definitely chow down on that.

Posted by: Ben Had at April 19, 2026 05:04 PM (DIbRX)

95 Eggs Benedict without Hollandaise sauce isn’t Eggs Benedict.
Posted by: NemoMeImpuneLacessit

There was this local breakfast place in Hawaii (29+ yrs ago) that had good Eggs Benedict. You could get it with the usual Canadian ham abomination, real bacon, spam, or smoked salmon.

Posted by: Itinerant Alley Butcher at April 19, 2026 05:04 PM (/lPRQ)

96 Ah Ruinart Brut. The poor man's Ruinart Blanc de Blanc
Posted by: Pete Bog with nose elevated and pinky extended. at April 19, 2026 04:54 PM (4ux8b)

Oops, I typed in Brut, but it gave me Blanc de Blanc. That's more reasonable, but still not cheap.
Posted by: Archimedes at April 19, 2026 04:59 PM (Riz8t)

Vindicated!

Posted by: Pete Bog at April 19, 2026 05:04 PM (4ux8b)

97 > And...they comped us two glasses of Ruinart Brut, so I was predisposed to like them!
Posted by: CharlieBrown'sDildo
----------
You should go into politics.... 🤔

jk

Posted by: Martini Farmer at April 19, 2026 05:05 PM (AkEZC)

98 I once had Ratatouille that blew my mind like the food critic from the movie.

I used to go to Charlie Browns Steakhouse and get the salad bar, I used to eat my weight in beets and sesame noodles.

Posted by: Thomas Bender at April 19, 2026 05:06 PM (XV/Pl)

99 RMBS, well done!!! I would definitely chow down on that.
Posted by: Ben Had at April 19, 2026 05:04 PM

It definitely worked. Perfect use for that leftover sweet bread. It has some orange zest in it that went well with the herbs.

Posted by: RedMindBlueState at April 19, 2026 05:07 PM (Wnv9h)

100 The trick to good venison is proper curing - while some people say the old way of strapping it the hood of your Delta 88 and parading it about town for a week results in the most tender cuts I think it result in too much flavor and recommend a more controlled environment such as a small commercial butcher's cooler.
Posted by: Itinerant Alley Butcher at April 19, 2026 04:46 PM (/lPRQ)

All the insects embedded in the deer while driving add a certain je ne sais quoi to the final flavor attainable no other way.

Posted by: NemoMeImpuneLacessit at April 19, 2026 05:09 PM (afk5c)

101 I finally pitched my old Chinesium propane grill for am entry level Weber. The Chinesium one had almost completely rusted out in about 5 years of modest use, and after I had replace many of the parts. Whether or not the Weber is worth the higher price tag remains to be seen, but that's the last time I waste my money on a "bargain" grill.
Posted by: Archimedes at April 19, 2026 04:16 PM (Riz8t)

My God, man...you missed an opportunity to make the most awesome leg of lamb ever, and give that grill a proper send off...

Posted by: Joe Kidd at April 19, 2026 05:11 PM (nbLIj)

102 I made some lettuce wraps for dinner last night. They turned out great if I do say so myself.
I used diced chicken thighs, diced water chestnuts, and diced bamboo shoots. I was heavy on the seasoning and cooked it down until almost all the liquid had evaporated. Served with a bit of white rice on romaine lettuce leaves.

Posted by: lin-duh in Texas at April 19, 2026 05:12 PM (VCgbV)

103 Pete Bog's venison carpaccio is the thing food memories are made of.

Posted by: Ben Had at April 19, 2026 05:13 PM (DIbRX)

104 Yes, Pete Bog's venison carpaccio is phenomenal!!!

Posted by: lin-duh in Texas at April 19, 2026 05:16 PM (VCgbV)

105 Food-adjacent: just got home from Utah, for our son's wedding. Wife and I paid for the rehearsal dinner. pretty pricey, but not outrageous for feeding nearly people, but I was less than whelmed by the food. It was not bad, pretty good, really. But, the group made up for that in spades. Son and his bride have an absolutely wonderful circle of friends and family. We had a wonderful evening.

Part of what kept the bill from being far worse was there was no booze.

Posted by: Pug Mahon, Trumpy can do magic at April 19, 2026 05:16 PM (0aYVJ)

106 Now I'm sure you two want something.

Ruinart Blanc de Blancs?

Posted by: Pete Bog at April 19, 2026 05:18 PM (4ux8b)

107 I made some lettuce wraps for dinner last night. They turned out great if I do say so myself.

Posted by: lin-duh in Texas at April 19, 2026 05:12 PM (VCgbV)

The lettuce wrap makes it calorie-free.

At least that's what I tell myself.

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

108 I'm wanting to try making a chicken and bacon terrine.

Posted by: Ben Had at April 19, 2026 05:19 PM (DIbRX)

109 I'm wanting to try making a chicken and bacon terrine.
Posted by: Ben Had at April 19, 2026 05:19 PM

I have a pheasant terrine recipe like that that I made with chicken thighs.

Posted by: RedMindBlueState at April 19, 2026 05:23 PM (Wnv9h)

110 RMBS, the recipe calls for chicken thighs. If you had pheasant would you use it instead?

Posted by: Ben Had at April 19, 2026 05:25 PM (DIbRX)

111 Part of what kept the bill from being far worse was there was no booze.
Posted by: Pug Mahon, Trumpy can do magic at April 19, 2026 05:16 PM (0aYVJ)

-----------

Alcohol doubles the price of a meal out. At least.

Posted by: Cicero (@cicero43) at April 19, 2026 05:26 PM (+HNx/)

112 I made very non-gourmet food today. Chicken and noodles, cheesy potato casserole with ham. Simple green salad for me, home-canned green beans for the Mr.

Oh, speaking of ham, my local Kroger had some duroc pork ham. I didn't get any, but I might spring for it next week. I've had duroc bacon, and a little chunk of shoulder roast, both delicious.

Posted by: Dash my lace wigs! at April 19, 2026 05:27 PM (h7ZuX)

113 RMBS, the recipe calls for chicken thighs. If you had pheasant would you use it instead?
Posted by: Ben Had at April 19, 2026 05:25 PM

I'd use the chicken thighs. More fat, more flavor. I'll send you the one I have.

Posted by: RedMindBlueState at April 19, 2026 05:27 PM (Wnv9h)

114 RMBS, thank you. I look forward to trying it.

Posted by: Ben Had at April 19, 2026 05:29 PM (DIbRX)

115 RMBS, thank you. I look forward to trying it.
Posted by: Ben Had at April 19, 2026 05:29 PM

On the way.

Posted by: RedMindBlueState at April 19, 2026 05:31 PM (Wnv9h)

116 " feeding nearly people,"

I know it's a typo, but it's a great one! What "nearly people eat that costs so much???"

(much love and congrats on your son's wedding!!"

Posted by: moki at April 19, 2026 05:33 PM (2R7sW)

117 My wife makes parsnips. She peels and cuts them into sticks, parboils them to be tender, then flours them and fries them in butter to finish. They’re great with hamburgers as a French fry alternative.

Posted by: Advo at April 19, 2026 05:34 PM (jO4mz)

118 CBD, do you chill the cookie dough for about a half hour before baking? That helps decrease spread a bit.

Posted by: moki at April 19, 2026 05:34 PM (2R7sW)

119 There was this local breakfast place in Hawaii (29+ yrs ago) that had good Eggs Benedict. You could get it with the usual Canadian ham abomination, real bacon, spam, or smoked salmon.
Posted by: Itinerant Alley Butcher at April 19, 2026 05:04 PM (/lPRQ)
----

The one in Waikiki? Eggs and Things, or Eggs 'n' Shit, or something? Always had a line out front?

Yes, very good.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 19, 2026 05:35 PM (kpS4V)

120 I can never thank enough the wonderful friends that have made the food at the TXMOME such a delight.

Posted by: Ben Had at April 19, 2026 05:36 PM (DIbRX)

121 It’s snowing hard here. Yesterday I was working outside in a t-shirt.
RMBS and CBD know this already, but Mrs. Red slaved over a hot Dutch oven and did braised beef from an RMBS menu from a Food Thread from ages ago.
It was - chef’s kiss.

Posted by: RI Red at April 19, 2026 05:38 PM (xpEsk)

122 The one in Waikiki? Eggs and Things, or Eggs 'n' Shit, or something? Always had a line out front?

Yes, very good.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes.

This one was in the bustling metropolis of Hilo.

Posted by: Itinerant Alley Butcher at April 19, 2026 05:38 PM (/lPRQ)

123 The name's Bond. Janine Bond.

I'd like a Manhattan, shaken, not stirred.

Posted by: Janine Bond at April 19, 2026 05:39 PM (0sNs1)

124 If you don't like the way it is presented, then don't eat it.
Posted by: CharlieBrown'sDildo

But you can't have any pudding if you don't eat your meat.

Posted by: mikeski at April 19, 2026 05:42 PM (VHUov)

125 Was pretty good hamburger for stove top.

Posted by: Skip at April 19, 2026 05:43 PM (Ia/+0)

126 This Sunday's steak is a boneless ribeye, so for those of you who had boneless ribeye on your bingo cards, kindly proceed to the prize counter. Now, its going to be hard to beat the prime Tbones from last Sunday, and boneless steaks lack a certain...I don't know what - je ne sais quoi? Yes, that's it exactly!

Anyway, these have been salted a few hours ago, and I just pulled them from the fridge to rest for about 30 minutes before putting them on the fire. I only do this with ribeyes, as I want to render those wonderful pockets of fat that are characteristic of this cut. Mashie taters on the side.

The wine is a cab from Aldi's, sale priced at 4.99. Now before you scoff, I'll offer that about a year ago I encountered a 2019 cab at that price and it was stellar. In fact our very own Ben Had opined that it was like drinking silk. I was buying every bottle they had until it disappeared. Anyway, this example that I'm looking at does not list a vinting year, so...probably less like silk and more like...jute? Nevertheless, I go boldly with little regard to my own personal safety. I remain a giver to the end...

Posted by: Joe Kidd at April 19, 2026 05:44 PM (nbLIj)

127 The lettuce wrap makes it calorie-free.
At least that's what I tell myself.
Posted by: CharlieBrown'sDildo

Raw celery supposedly takes more calories to digest than you get back from digesting it. I'll accept that lettuce is the same.

Posted by: mikeski at April 19, 2026 05:45 PM (VHUov)

128 RMBS, I will reciprocate with a scallops and pork belly in a port wine reduction

Posted by: Ben Had at April 19, 2026 05:47 PM (DIbRX)

129 While we're talking food, I'd like to mention Lucky Chinese on Brookhurst in Fountain Valley, Ca. Always a line of people, prices are reasonable and they give you enough food to choke a horse! It's primarily a take-ee -outie place but they have a smattering of tables if you really want to eat in but the atmosphere, while standard Oxygen-Nitrogen, isn't conducive to fine dining.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at April 19, 2026 05:48 PM (QGaXH)

130 Joe Kidd, that cab was delicious.

Posted by: Ben Had at April 19, 2026 05:50 PM (DIbRX)

131 Got a rack of pork ribs in the oven. I keep saying I'm going to replace the control unit in my pellet smoker, but thus far it hasn't happened. Oh well, I'll get to it one of these years.

I really would like a Manhattan or Rusty Nail right about now, but I'm on a self-imposed prohibition for the time being. The medication for my dizziness is bad enough; I can't imagine what I'd feel like if I took it on top of a drink - and I can never tell when I'll need to take it.

Posted by: PabloD at April 19, 2026 05:50 PM (zUFRX)

132 Dash that meal sounds great.

Posted by: Pete Bog at April 19, 2026 05:54 PM (4ux8b)

133 8 children murdered in Louisiana, ages 1-14
2 adult women wounded, suspect is room temperature from a traffic stop

Posted by: Skip at April 19, 2026 05:54 PM (Ia/+0)

134 RMBS, I will reciprocate with a scallops and pork belly in a port wine reduction
Posted by: Ben Had at April 19, 2026 05:47 PM

Om, nom, nom!

Posted by: RedMindBlueState at April 19, 2026 05:55 PM (Wnv9h)

135 127 The lettuce wrap makes it calorie-free.
At least that's what I tell myself.
Posted by: CharlieBrown'sDildo

Raw celery supposedly takes more calories to digest than you get back from digesting it. I'll accept that lettuce is the same.
Posted by: mikeski at April 19, 2026 05:45 PM (VHUov)

What's his name- the dr ace has linked in the past on keto- mentions you should not count the carbs from leafy green vegetables when doing your counts.

One problem I have with his system is: Keto. Ok. Intermittent fasting. Ok. Keto meals tend to be fat heavy so you end up being able to make the distance on that strength.

But then he wants you to eat some ridiculous amount of leafy greens. Something like 4-8 cups of salad. A Day. With the other shit. How the hell do people fit that in? You fill up on fat and a mountain of spinach is not exactly appetizing. Especially when you have like a 4 hour window to eat.

Posted by: Aetius451AD at April 19, 2026 05:56 PM (bss/y)

136 CBD, do you chill the cookie dough for about a half hour before baking? That helps decrease spread a bit.

Posted by: moki at April 19, 2026 05:34 PM (2R7sW)

Unless I am in the midst of a cookie emergency, I chill cookie dough for at least one day. I think it really helps!

Posted by: CharlieBrown'sDildo at April 19, 2026 05:58 PM (n9ltV)

137 It’s snowing hard here. Yesterday I was working outside in a t-shirt.
RMBS and CBD know this already, but Mrs. Red slaved over a hot Dutch oven and did braised beef from an RMBS menu from a Food Thread from ages ago.
It was - chef’s kiss.
Posted by: RI Red at April 19, 2026 05:38 PM]

I had to go back and look that one up for CBD. It was a damned good short rib.

Posted by: RedMindBlueState at April 19, 2026 05:59 PM (Wnv9h)

138 My wife makes parsnips. She peels and cuts them into sticks, parboils them to be tender, then flours them and fries them in butter to finish. They’re great with hamburgers as a French fry alternative.

Posted by: Advo at April 19, 2026 05:34 PM (jO4mz)

The last time we ate at the restaurant that made the venison in the photo, we were served a parsnip mash that was a revelation! They are mighty tasty little buggers!

Posted by: CharlieBrown'sDildo at April 19, 2026 05:59 PM (n9ltV)

139 The last time we ate at the restaurant that made the venison in the photo, we were served a parsnip mash that was a revelation! They are mighty tasty little buggers!
Posted by: CharlieBrown'sDildo at April 19, 2026 05:59 PM

Parsnips are great little roots. I don't cook them often enough.

Posted by: RedMindBlueState at April 19, 2026 06:00 PM (Wnv9h)

140 but the atmosphere, while standard Oxygen-Nitrogen, isn't conducive to fine dining.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at April 19, 2026 05:48 PM (QGaXH)

For whatever reason, I find it odd when I eat at Chinese restaurants with table cloths and cloth napkins and nice glassware.

Posted by: CharlieBrown'sDildo at April 19, 2026 06:02 PM (n9ltV)

141 Joe Kidd, that cab was delicious.
Posted by: Ben Had at April 19, 2026 05:50 PM (DIbRX)

ABC no longer stocks it, but I should ask. I did see the 2022 recently at Total Wine. 12 bucks a bottle, and probably still a good price for a monthly splurge. That 2019 was something special, though...

Posted by: Joe Kidd at April 19, 2026 06:03 PM (nbLIj)

142 I would support enactment of a federal law regulating the minimum acceptable functionality and durability of "zip-lock" style food packaging closure systems.

Posted by: Weasel at April 19, 2026 06:05 PM (PVV5z)

143 142 I would support enactment of a federal law regulating the minimum acceptable functionality and durability of "zip-lock" style food packaging closure systems.
Posted by: Weasel at April 19, 2026 06:05 PM (PVV5z)

Frozen items seem to be the worst.

Posted by: Aetius451AD at April 19, 2026 06:06 PM (bss/y)

144 I would support enactment of a federal law regulating the minimum acceptable functionality and durability of "zip-lock" style food packaging closure systems.

Posted by: Weasel at April 19, 2026 06:05 PM (PVV5z)

When the zip-loc pulls away from the rest of the packaging and necessitates a new bag, the offending company should be broken up into constituent parts and sold to Bulgarian chicken thieves.

Posted by: CharlieBrown'sDildo at April 19, 2026 06:07 PM (n9ltV)

145 Mention of parsnips in the top photo reminded me I've been using them more often lately, generally as a variation on carrots or combined with them. I especially like them in soup. They add a sight sweetness. Worked well as part of a beef vegetable soup. Any long, slow cooking process should bring out their flavor.

Posted by: JTB at April 19, 2026 06:07 PM (yTvNw)

146 When the zip-loc pulls away from the rest of the packaging and necessitates a new bag, the offending company should be broken up into constituent parts and sold to Bulgarian chicken thieves.
Posted by: CharlieBrown'sDildo at April 19, 2026 06:07 PM (n9ltV)

This. Dog treat bags are also bad. Get a economy style bag and the bag fails about half way through. Dry treats serve no one.

Posted by: Aetius451AD at April 19, 2026 06:08 PM (bss/y)

147 Weasel, and here I was expecting another culinary creation. Dang.

Posted by: Ben Had at April 19, 2026 06:08 PM (DIbRX)

148 When the zip-loc pulls away from the rest of the packaging and necessitates a new bag, the offending company should be broken up into constituent parts and sold to Bulgarian chicken thieves.
Posted by: CharlieBrown'sDildo

That's why I have lots of bag clips in multiple sizes.

Posted by: Tuna at April 19, 2026 06:09 PM (lJ0H4)

149 Posted by: CharlieBrown'sDildo at April 19, 2026 06:07 PM (n9ltV)
-----
Or the death penalty for the executive management team. It's at the point where I now just cut the ziplock thing off entirely and put the whole package inside a larger freezer bag.

Posted by: Weasel at April 19, 2026 06:10 PM (PVV5z)

150 I have started adding in thinly sliced radish back into my green salads.

Posted by: Ben Had at April 19, 2026 06:10 PM (DIbRX)

151 That's why I have lots of bag clips in multiple sizes.
Posted by: Tuna at April 19, 2026 06:09 PM (lJ0H4)

Why I have a box of gallon ziplocks with the zipper thingee on hand at all times.

Posted by: Aetius451AD at April 19, 2026 06:10 PM (bss/y)

152 Weasel, and here I was expecting another culinary creation. Dang.
Posted by: Ben Had at April 19, 2026 06:08 PM (DIbRX)
----
I'm having a cheesy Mexican chicken wrap which I recently invented.

Posted by: Weasel at April 19, 2026 06:11 PM (PVV5z)

153 Gallon ziplocks are the swiss army knife. Transfer from shitty packaging. Perfect for holding steak. Marinating. Whatever.

Posted by: Aetius451AD at April 19, 2026 06:11 PM (bss/y)

154 142 I would support enactment of a federal law regulating the minimum acceptable functionality and durability of "zip-lock" style food packaging closure systems.
Posted by: Weasel at April 19, 2026 06:05 PM (PVV5z)

I always wind up using binder clips. Always reliable.

Posted by: Dash my lace wigs! at April 19, 2026 06:11 PM (h7ZuX)

155 Ahhhhh.

Beautiful afternoon on the beach. Got my ass in a lawn chair, toes in the sand, not a worry in the world, a cold beer in my hand.

Life is good today.

Posted by: nurse ratched at April 19, 2026 06:12 PM (TRpL6)

156 nurse, clink

Posted by: Ben Had at April 19, 2026 06:13 PM (DIbRX)

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