Food Thread: Wash That Knife! Carve That Leg! Peel That Carrot!

Ah...lamb! Specifically, a boned-out leg of lamb, which I think is the best way to prepare lamb! Why? because the leg is thick in places, thin in places, has wildly different amounts of fat, and cooks very unevenly. But boning it yields a large piece of meat that can be trimmed to one's own preferences, and then tied up so that it cooks perfectly evenly.

That's why!

Now, a slow-cooking leg of lamb on a rotisserie is going to cook very nicely, no matter if it is bone-in or boneless. This isn't an existential crisis. And besides, I sort of like well-done lamb, especially if it is nice and fatty and the fat has crisped and even charred a little.

But for convenience, the boneless is hard to beat, which is why I am gravitating toward one for a birthday dinner I am hosting in a few weeks. Well, that and a roast chicken on a bed of leeks, carrots, and potatoes, because I think I will have a full table, and the guest list has at least three people who would in another age be considered trenchermen!

And because there isn't enough meat on the menu, I think I will make my cauliflower gratin, but this time with lardons, which is a snooty French word for bacon chunks!

And some green stuff...I guess. For a well-balanced meal.

******
2,000-year-old Roman bread discovered under construction site

[...]While clearing the grounds of an upcoming residential development about 20 miles northeast of Zurich, specialists at the Aargau Cantonal Archaeology service found what they believe is a chunk of charred, 2000-year-old Roman bread.
The "alleged pastry" described in an online post from the Aargau Cantonal Department of Education is approximately four inches wide and 1.2 inches thick and likely a type of flatbread. Researchers spotted the burnt morsel in August 2025 while combing through a 43,000-square-foot area near the Roman site of Vindonissa. Known for its strategic position along major river routes, Vindonissa began as an outpost for Roman legion soldiers in what was once the empire's northern frontier.

And why do they "believe" that it is bread? Maybe they were digging in a latrine, and discovered something completely different?

I'm not trying to denigrate archaeology, but in the grand scheme of things, discovering the remains of someone's meal isn't the most exciting thing in the world. People have been eating for a very long time...obviously the remains of those meals carpet every archaeological site.

******
Sweetbreads! They are marvelous, and I will brook no argument. Sadly, they are no longer inexpensive! I have noticed over the last several years that even in France they have become a bit of a delicacy, with prices to match, so some of you bastards have discovered how delicious they are, and have driven up the price. Please stop that, and tell all of your friends that sweetbreads cause gout (do they?) and flatulence and will turn your hair green!
The Glory of Guts

As steak became more available and prestigious, and eaters have become more removed from, or repulsed by, the reality of food, guts have largely disappeared from cooking. When was the last time you went out and ordered a big calf's liver in vinegar sauce? They, like sweetbreads and tongues, used to be standard fare. Sweetbreads have just barely survived the dulled modern American palate, which has banished guts from its table. One still finds this fine offal on menus in a few fancy places, even in Los Angeles.

I don't know how dulled the modern American palate is, but we have stopped eating things that were common fare just a few generations ago. Whether that is good is a different question, and I'll bet that with the advent of easy transportation and communication, our range of foods has expanded.

In fact, that comment is a throwaway just to sound hip and cool and 0h-so-European, so...

******

scampydog's SiL is just showing off with those sourdough crackers! My first thought was that she is a chemist, and that is a benzene ring, but scampydog tells me she is an engineer.

I have a tough enough time getting my sourdough crackers to be the same size, much less cool shapes that absolutely make them taste better!

******
Misanthropic Humanitarian thought he would troll me with this recipe, but I will have the last laugh! It doesn't sound awful. Maybe a bit boring, and there are definitely more tasty things to do with carrots than make them into soup.
The Comforting Soup My Family Can't Stop Eating
I think this woman's family is a bit retarded in the food arena...there are lots of foods that I would describe as being unable to stop eating, but carrot soup? Really? Maybe nicely marbled NY Strips, grilled rare, or freshly shucked New England Oysters, or even a loaf of freshly-baked bread with great butter.

Her family needs to get out more.

******

That looks delicious! From the kitchens of commenter "Rhode Island Red" and the cooking files of commenter "redmindbluestate!" It was no doubt a result of a discussion on these august pages, so really, I will take credit!

Actually, RIRed's lovely wife cooked it, and you will have to guess who took the photo, but clearly, RIRed is an afterthought in his own kitchen.

On a bed of skins-on mashed potato. Red wine for cooking was a hearty Zin.
Picture by DILIT.

Best Braised Short Ribs
******

I guess some people go through that thought process, but I once got myself sick from food poisoning (I know the source; it wasn't a contaminated knife), and I never want to repeat the experience, so why risk it?

******
The garlic is busily growing, with pretty impressive green shoots that are pushing a foot tall! I even fertilized them! And 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 26, 2026 04:00 PM (Ia/+0)

2 Wash That Knife! Carve That Leg! Peel That Carrot!

You are not my boss!
She's cooking!

Posted by: AZ deplorable moron at April 26, 2026 04:01 PM (YBtcQ)

3 Pork chops, and apple sauce
And better get on it

Posted by: Skip at April 26, 2026 04:04 PM (Ia/+0)

4 Ginger carrot soup (made with coconut milk, an ideal fat, and broth) is an ideal food. All allergy friendly. All Lenten friendly. Soft, warming, smooth, easy on the digestive system...

Many online recipes exist, but if you haven't gone light Asian style with a carrot soup, you don't know what you're missing. The fat from the canned Asian coconut milk is harmony with blitzed carrots...

Posted by: Nova Local at April 26, 2026 04:05 PM (tOcjL)

5 sweetbreads

Yer darn tootin

Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:06 PM (Kt19C)

6 I will say that between the Cooking Thread and when DILIT moved in with us, my gastronomic escapades have gotten quite broad.
Along with my gut.

Posted by: RI Red at April 26, 2026 04:07 PM (UxbHU)

7 Sweetbreads have just barely survived the dulled modern American palate, which has banished guts from its table.

Guilty. You can have all of my sweetbreads, while my dulled palate enjoys a crusty bread with lots of butter, and a chunk of cheese.

Also, who wouldn't wash a knife??

Posted by: Dash my lace wigs! at April 26, 2026 04:07 PM (h7ZuX)

8 And besides, I sort of like well-done lamb, especially if it is nice and fatty and the fat has crisped and even charred a little.
_________

All types of fat are better this way, especially the fat on a ribeye.

Posted by: Biff Pocoroba at April 26, 2026 04:08 PM (XvL8K)

9 Just finished up some burnt ends on the smoker. We'll nibble on a few of them tonight with some sides, TBD.

Posted by: Martini Farmer at April 26, 2026 04:08 PM (jehhT)

10 but if you haven't gone light Asian style

Once you go light Asian style you can never go back

Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:08 PM (Kt19C)

11 PS - And cheap...an ideal food should also be affordable so you can actually pay to eat as much of it as you want. Now, their recipe uses coconut oil, not the coconut milk, so it's not ideal. There are better ones

Posted by: Nova Local at April 26, 2026 04:09 PM (tOcjL)

12 Remember, dishwashers ruin knives

Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:09 PM (Kt19C)

13 The garlic is busily growing, with pretty impressive green shoots that are pushing a foot tall! I even fertilized them!
Posted by: CBD

I've recently read that if you give the bulbs a number of cold hours they grow larger.

Did you refrigerate them before planting?

Posted by: AZ deplorable moron at April 26, 2026 04:10 PM (YBtcQ)

14 12 Remember, dishwashers ruin knives
Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:09 PM (Kt19C)

I am the dishwasher, so I'm pretty gentle with them.

Posted by: Dash my lace wigs! at April 26, 2026 04:10 PM (h7ZuX)

15 That *was* a delicious short rib recipe. Just sayin'.

Posted by: RedMindBlueState at April 26, 2026 04:11 PM (Wnv9h)

16 10 but if you haven't gone light Asian style

Once you go light Asian style you can never go back
Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:08 PM (Kt19C)

It's true. I consider "light Asian style" as stealing their main ingredients in an Americanized way (like in a carrot soup). Coconut milk, ginger, and garlic (and tumeric, if you have it) combine so well into carrot soup with your olive oil sweated onions, broths, s&p, and carrots. You can also do a curried carrot soup if you want to enter a different part of Asia.

Posted by: Nova Local at April 26, 2026 04:11 PM (tOcjL)

17 There is nothing better than eating a fresh heart. I don't care what species, I just love that texture if prepared properly.

Posted by: Rev. Wishbone at April 26, 2026 04:13 PM (Fbc0I)

18 2000 year old bread? Was here any butter? Cheese? Sausage?

Posted by: Eromero at April 26, 2026 04:13 PM (LHPAg)

19 Tonight kids are coming for dinner Orange Broccoli Chicken with Mixed Mushrooms with Soft Tofu.

And a raspberry jello parfait. Because one of the voices in my head is a Alabama Baptist church lady busting out.

Posted by: San Franpsycho at April 26, 2026 04:13 PM (RIvkX)

20 And because there isn't enough meat on the menu, I think I will make my cauliflower gratin, but this time with lardons, which is a snooty French word for bacon chunks!

I read the comments to see if "lardon" had received the attention I figured it would, but there was not a single mention.

Shameful.

Posted by: Archimedes at April 26, 2026 04:13 PM (Riz8t)

21 Re boned out lamb leg...in re ent years, I've been breaking down tge leg into its component muscles (saving the shank for...well...lamb shank), and sous viding them. The perfectly cooked pieces then go on a screeching hot grill to get a nice sear. It's proven popular with friends and family.

Posted by: RedMindBlueState at April 26, 2026 04:14 PM (Wnv9h)

22 17 There is nothing better than eating a fresh heart. I don't care what species, I just love that texture if prepared properly.
Posted by: Rev. Wishbone at April 26, 2026 04:13 PM (Fbc0I)

Well, maybe you a little care about the species...

Posted by: Nova Local at April 26, 2026 04:14 PM (tOcjL)

23 And why do they "believe" that it is bread? Maybe they were digging in a latrine, and discovered something completely different?
I'm not trying to denigrate archaeology, ... obviously the remains of those meals carpet every archaeological site.

I'm sorry, but WHAT?! Do you live in such a fashion that you think it's normal for fist sized evidence of your every meal to just be sitting on the damn floor for future archaeologists to find? Do you "carpet" your house/apartment/condo/whatever with the remains of your meals..?

I'm plenty used to cynical takes here on AoS, but what the actual f*ck is this supposed to be? 'Obviously' remains of individual meals are supposed to be sitting around for all eternity?

I'm sorry, but this is an indefensibly stupid take.

Posted by: That guy at April 26, 2026 04:14 PM (xh+uU)

24 My favorite butcher is on the east side of the bay but I had to do a big grocery shop so of course I headed to Dave's which might be the best grocery store I've ever been in which is on the west side. Every department is excellent including the seafood section which is saying something for this area. Can't swing a dead cat without hitting a seafood shop and Dave's is right there with them.

They always have specials in the butcher section and this day was no exception. I got a 4 pack of filet mignions for $35. And these things are yuge.

Grilled one last night and vacuum sealed and froze the others. Bernaise sauce and asparagus from Peru of all place. I was sad when it was gone but then I remembered I have 3 more and I was happy again. I'm a simple guy.

As a buddy of mine would say, Buttah.

Posted by: JackStraw at April 26, 2026 04:14 PM (viF8m)

25 I also like to, how you say, bone out.

Posted by: The Paolo at April 26, 2026 04:15 PM (RIvkX)

26 I agree that a boneless leg of lamb is one of the premier dishes. Lamb is so flavorful and succulent if cooked well, and the leftovers make terrific curry or tagine.

Wine, garlic, and rosemary, or curry, or ras el hanout spice mixes are all divine with lamb.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:15 PM (kpS4V)

27 Last night, I made really thick Costco Ahi tuna steaks for the first time. Most websites said I to sear the outside but leave the interior uncooked. I marinated it in soy sauce, honey, garlic, ginger, and pepper for 2 hours, then let it warm for 30m and cooked it in my carbon steel pan. I chose to cook it more than the recommendations because raw fish is disgusting, but there was a range of doneness depending on which part you were served.

Everyone seemed to like it bigly. I will make it again.

Posted by: Archimedes at April 26, 2026 04:17 PM (Riz8t)

28 Wine, garlic, and rosemary, or curry, or ras el hanout spice mixes are all divine with lamb.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:15 PM

I usually use a ton of fresh rosemary and garlic. For a rack of lamb, a mix of Dijon, wine, and mixed herbs as a glue for my breadcrumbs.

Posted by: RedMindBlueState at April 26, 2026 04:18 PM (Wnv9h)

29 In food news, spouse got his blood tests back and learned he should start eating a fiber breakfast, so in solidarity, starting tomorrow, we're both trying Kashi Go's 10+10 peanut butter cereal (looks like a granola). 10 g fiber, 10 g protein, and 9 g fat. Now, I eat a fiber breakfast every morning, but to help him out, I said I'd switch it up for a few days and try this, too...he's also taking a piece of fresh fruit to work every day.

No, the spouse would not eat anything bran (I was like, what's wrong with raisin bran...he said, what's right) or anything simple...so here we are.

I should have realized his fiber levels were gonna be low b/c I eat a ton of fiber at breakfast and lunch and he skips breakfast and doesn't have fruit at lunch at work...and I never worry about a dinner's fiber level (it always has fruit and veg, but apparently not enough to make up for 2 other meals for him).

Here's hoping the cereal doesn't suck, so he takes to it.

Posted by: Nova Local at April 26, 2026 04:18 PM (tOcjL)

30 My late aunt hosted a lot of parties, and she liked to serve carrot soup (with other things). Not nearly as many ingredients as the recipe above, but pureed, and attractive. And different. Something warm to serve when most of your other dishes are cold.

Posted by: KT at April 26, 2026 04:18 PM (7vIsy)

31 Archimedes, with your name I figured you'd deploy a mirror array against it until it burst into flames.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:19 PM (kpS4V)

32 In food news, spouse got his blood tests back and learned he should start eating a fiber breakfast, so in solidarity, starting tomorrow, we're both trying Kashi Go's 10+10 peanut butter cereal (looks like a granola).

How much sugar? This has always been an Achilles Heel for granola.

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

33 For a rack of lamb, a mix of Dijon, wine, and mixed herbs as a glue for my breadcrumbs.
Posted by: RedMindBlueState at April 26, 2026 04:18 PM (Wnv9h)
----

Noiccce!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:20 PM (kpS4V)

34 >>I chose to cook it more than the recommendations because raw fish is disgusting

My head assumed a Golden Retriever tilt of confusion when I read that.

Posted by: JackStraw at April 26, 2026 04:21 PM (viF8m)

35 >>I chose to cook it more than the recommendations because raw fish is disgusting

My head assumed a Golden Retriever tilt of confusion when I read that.

I confess to being a wee bit deliberately provocative there.

Posted by: Archimedes at April 26, 2026 04:22 PM (Riz8t)

36 32 In food news, spouse got his blood tests back and learned he should start eating a fiber breakfast, so in solidarity, starting tomorrow, we're both trying Kashi Go's 10+10 peanut butter cereal (looks like a granola).

How much sugar? This has always been an Achilles Heel for granola.
Posted by: Archimedes at April 26, 2026 04:19 PM (Riz8t)

It's why I was willing to get it - 10 g...which isn't great (but does beat most raising brans, although their sugar is half raisins), but which is WAY better than all the $10-12 box of fiber/protein bars (which is the way he would have gone).

220 calories total per serving.

Posted by: Nova Local at April 26, 2026 04:22 PM (tOcjL)

37 I like to add a T of dried blueberries, cherries, or cranberries to Raisin Bran

Posted by: San Franpsycho at April 26, 2026 04:22 PM (RIvkX)

38 So, the Kashi Go is 10 grams fiber, 10 grams protein, 10 grams sugar, and 9 grams of fat - it almost had balance in all things.

If he eats it, I'll consider it a win (b/c I also told him to then find the 200 calories of garbage snacks he'll drop now that he's eating breakfast)...

Posted by: Nova Local at April 26, 2026 04:24 PM (tOcjL)

39 RMBS:
DILIT and I have been preparing a Red Family Cookbook over the past couple of years. When something turns out really well, we add it, and are up to around 40 recipes.
Your Braised Beef recipe is sitting on top of the book, ready to be digitized and added.
Rest assured that appropriate credit will be given!

Posted by: RI Red at April 26, 2026 04:24 PM (UxbHU)

40 37 I like to add a T of dried blueberries, cherries, or cranberries to Raisin Bran
Posted by: San Franpsycho at April 26, 2026 04:22 PM (RIvkX)

Right! Why don't they sell bran cereal with other dried fruits as "Cherry Bran", "Blueberry Bran" or "Cranberry Bran" - I'd probably also try all 3 if they came that way. Or do they at $10/box at a specialty store?

Posted by: Nova Local at April 26, 2026 04:25 PM (tOcjL)

41 I am alone in my family. I am the only one who likes lamb, chicken thigh meat, Cornish game hens, etc.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:25 PM (0aYVJ)

42 The chicken, bacon and mushroom terrine came out fantastic. A meat Christmas present beautifully wrapped in prosciutto.

I'll probably never be able to repeat it but this one is perfection

I will serve with that fancy French mustard and pickles in a sourdough panini.

Posted by: Bob Ben Had at April 26, 2026 04:26 PM (Cif43)

43 I cook tuna on the "rare" side. Good, dark purple-ish tuna that's still a bit purple in the center is about perfect for me. And I dig the soy, honey, garlic, ginger... marinade too.

Posted by: Martini Farmer at April 26, 2026 04:26 PM (jehhT)

44 Noiccce!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:20 PM

These days I use pre-toasted panko instead of regular dried breadcrumbs. Panko tales a while to brown, and my lamb isn't in the oven long enough.

Posted by: RedMindBlueState at April 26, 2026 04:26 PM (Wnv9h)

45 Meatball ragu for dinner.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 26, 2026 04:27 PM (kpS4V)

46 RMBS:
DILIT and I have been preparing a Red Family Cookbook over the past couple of years. When something turns out really well, we add it, and are up to around 40 recipes.
Your Braised Beef recipe is sitting on top of the book, ready to be digitized and added.
Rest assured that appropriate credit will be given!
Posted by: RI Red at April 26, 2026 04:24 PM

Red, you are too kind.

Posted by: RedMindBlueState at April 26, 2026 04:27 PM (Wnv9h)

47 PS - Now I go to Amazon and see there are like 4-5 types of this Kashi Go stuff (only was one type in the store we went to). So we got this one Kashi GO Protein Cereal, 10g Protein, 10g Fiber, Peanut Butter Crunch, 16.9oz Box (1 Box). But I guess I have options now if he's not a fan, but wants to try another.

The original box is apparently 12+12, but no idea what's in that...

Posted by: Nova Local at April 26, 2026 04:27 PM (tOcjL)

48 I marinated it in soy sauce, honey, garlic, ginger, and pepper for 2 hours, then let it warm for 30m and cooked it in my carbon steel pan.

I forgot to mention coating it after cooking with toasted sesame seeds. That seems like a small thing, but really adds something.

Posted by: Archimedes at April 26, 2026 04:28 PM (Riz8t)

49 >>I confess to being a wee bit deliberately provocative there.

We always brought wasabi along when we went tuna fishing cause you never knew when you would get hungry.

Posted by: JackStraw at April 26, 2026 04:28 PM (viF8m)

50 > I am alone in my family. I am the only one who likes lamb, chicken thigh meat, Cornish game hens, etc.
----------
It took several attempt at smoked chicken thighs (bone in) before my wife took a liking to them. I changed nothing in the seasonings or time on the smoker. She finally changed her mind.

She hasn't changed her mind on lamb, hens and seafood. So I make those whenever I feel the hankering for it. She always opts for plain chicken. *sighs* How... uninspiring.

Posted by: Martini Farmer at April 26, 2026 04:30 PM (jehhT)

51
Who peels carrots? I never do.

Posted by: Blonde Morticia at April 26, 2026 04:31 PM (n7rxJ)

52 PS - Tonight is leftovers here (for the 1st time in forever).

Red BBQ Pork sandwiches, Dill and Vegetable Pasta Salad, with a new fruit salad of strawberries and blackberries (those weren't leftover b/c fruit never is)...

Posted by: Nova Local at April 26, 2026 04:32 PM (tOcjL)

53 We always brought wasabi along when we went tuna fishing cause you never knew when you would get hungry.
Posted by: JackStraw at April 26, 2026 04:28 PM (viF8m)

Jack, last fall I was out at a certain island running the fuel dock and market. I ran out of Wasabi several times. And some of the fish were being caught right at the dock as it sits out toward the channel.
Now, that’s fresh!

Posted by: RI Red at April 26, 2026 04:32 PM (9rDE3)

54 I confess to being a wee bit deliberately provocative there.

Posted by: Archimedes at April 26, 2026 04:22 PM (Riz8t)

I'm shocked.

Posted by: CharlieBrown'sDildo at April 26, 2026 04:34 PM (n9ltV)

55 I do stove top oatmeal, milk, raises, cinnamon and oatmeal
Only sugar from.small handful of raises

Posted by: Skip at April 26, 2026 04:36 PM (Ia/+0)

56 41 I am alone in my family. I am the only one who likes lamb, chicken thigh meat, Cornish game hens, etc.
Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:25 PM (0aYVJ)

Do you always serve it as the main, or do you ever try to bury it to see if small quantities with other flavors would be okay?

Posted by: Nova Local at April 26, 2026 04:36 PM (tOcjL)

57 >>Jack, last fall I was out at a certain island running the fuel dock and market. I ran out of Wasabi several times. And some of the fish were being caught right at the dock as it sits out toward the channel.
Now, that’s fresh!

Nice! I love that place.

A bunch of us used to rent a house on Block for the week after Labor Day. Barely had to leave the harbor.

Posted by: JackStraw at April 26, 2026 04:36 PM (viF8m)

58 I love wasabi. The milder versions are excellent, but I love the really hot ones that instantly clear your nasal passages and make your eyes cross.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:36 PM (0aYVJ)

59 Do you always serve it as the main, or do you ever try to bury it to see if small quantities with other flavors would be okay?
Posted by: Nova Local at April 26, 2026 04:36 PM (tOcjL)

No, not really. Smacks of effort.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:38 PM (0aYVJ)

60 I love wasabi. The milder versions are excellent, but I love the really hot ones that instantly clear your nasal passages and make your eyes cross.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:36 PM (0aYVJ)

A lot of them are blends. The real stuff is mind expanding it's so hot.

Posted by: CharlieBrown'sDildo at April 26, 2026 04:38 PM (n9ltV)

61 All the many years I have been making saffron/chicken liver risotto I had never eaten a chicken liver by itself. Left over bacon and livers left from making the terrine I cooked up the bacon and then cooked the livers in the bacon fat.

I damn near foundered myself on chicken livers.

Posted by: Bob Ben Had at April 26, 2026 04:38 PM (Cif43)

62 Replying to Nazdar on the book thread this morning:

after a prominent person leaves the spotlight, in about 30 years that person is generally forgotten, other than by … hobbyists & academics with an interest in that person/field/era.

One of my cookbooks is literally that. I ran across a viewer’s typewritten transcript of a cooking show, probably 1952-53 season, and wondered about the show. Turns out the chef, Eddie Doucette, went on from a Chicago-area cooking show to being the face on pretty much every IGA newspaper advertisement from 1962 through 1969 and continuing on into 1971.

I went down a rabbit hole of finding all of his recipes I could in old newspaper archives, and even visited the Chicago Public Library to find out more about his show.

Posted by: Stephen Price Blair at April 26, 2026 04:39 PM (olroh)

63 Red, next time you are in the area let me know. We've got a new restaurant in town that's getting some good reviews.

Posted by: JackStraw at April 26, 2026 04:39 PM (viF8m)

64 sweetbreads

Yer darn tootin

Posted by: Commissar of plenty and festive little hats at April 26, 2026 04:06 PM (Kt19C)

Yippee!

Posted by: CharlieBrown'sDildo at April 26, 2026 04:39 PM (n9ltV)

65 Is it possible* to thicken Irish cream to make a topping for cheesecake?

* "advisable" is a separate and possibly better question

Posted by: Oddbob at April 26, 2026 04:40 PM (EvBUn)

66 Here's hoping the cereal doesn't suck, so he takes to it.

If you enjoy baking or cooking, I did a blog post a few years ago on making granola; you can then put whatever he and you like in it. Link in nic.

Posted by: Stephen Price Blair at April 26, 2026 04:40 PM (olroh)

67 Did you refrigerate them before planting?

Posted by: AZ deplorable moron at April 26, 2026 04:10 PM (YBtcQ)

I planted them the first week of November, so yes, they got a few months of very, very cold weather!

Posted by: CharlieBrown'sDildo at April 26, 2026 04:41 PM (n9ltV)

68 A lot of them are blends. The real stuff is mind expanding it's so hot.
Posted by: CharlieBrown'sDildo at April 26, 2026 04:38 PM (n9ltV)

My bride does not do spicy. I joke with her that she finds ranch dressing a bit too tangy. But, she's from Ohio.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:41 PM (0aYVJ)

69 59 Do you always serve it as the main, or do you ever try to bury it to see if small quantities with other flavors would be okay?
Posted by: Nova Local at April 26, 2026 04:36 PM (tOcjL)

No, not really. Smacks of effort.
Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:38 PM (0aYVJ)

But worth it effort

. Like a soup might be a good place to see if the chicken thigh could pass muster...or chicken and dumplings...or chicken chili...or pulled chicken BBQ...

Posted by: Nova Local at April 26, 2026 04:41 PM (tOcjL)

70 > We always brought wasabi along when we went tuna fishing cause you never knew when you would get hungry.
Posted by: JackStraw
------------
Years, decades ago I went on my first deep sea fishing trip. Off Santa Cruz, CA fishing for tuna. Caught a 30+ pounder. Best f-ing tuna I've ever had. Cooked it on the grill as soon as I got home.

Posted by: Martini Farmer at April 26, 2026 04:42 PM (jehhT)

71 I'm sorry, but this is an indefensibly stupid take.

Posted by: That guy at April 26, 2026 04:14 PM (xh+uU)

And you are a humorless scold who doesn't belong on threads that are supposed to be fun.

See? Two can play that game!

Posted by: CharlieBrown'sDildo at April 26, 2026 04:43 PM (n9ltV)

72 I am alone in my family. I am the only one who likes lamb, chicken thigh meat, Cornish game hens, etc.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:25 PM (0aYVJ)

How old are you? Is it too late to start over?

Posted by: CharlieBrown'sDildo at April 26, 2026 04:44 PM (n9ltV)

73 66 Here's hoping the cereal doesn't suck, so he takes to it.

If you enjoy baking or cooking, I did a blog post a few years ago on making granola; you can then put whatever he and you like in it. Link in nic.
Posted by: Stephen Price Blair at April 26, 2026 04:40 PM (olroh)

See, we eat very differently (see why I like bran and raisins and I have a ton of fiber in my diet, and he doesn't have my allergies). Like when I told him the highest fiber non-bean veg (which I like and eat myself) is green peas, he about barfed.

We'd probably have to make 2 types of granola - aka, I'm certain one of us will like this and one won't...I just don't know which way (I'm hoping he likes it, or it will be to Amazon to try the next box

...

Posted by: Nova Local at April 26, 2026 04:45 PM (tOcjL)

74 >>Years, decades ago I went on my first deep sea fishing trip. Off Santa Cruz, CA fishing for tuna. Caught a 30+ pounder. Best f-ing tuna I've ever had. Cooked it on the grill as soon as I got home.

It's funny how that happens. Every tuna I ever caught turned out to be the best tuna I've ever eaten.

Posted by: JackStraw at April 26, 2026 04:46 PM (viF8m)

75 Lamb chops, steaks, kabobs, gyros, leg of lamb and lamb curry . I'll take all the lamb.

Posted by: Bob Ben Had at April 26, 2026 04:47 PM (Cif43)

76 I damn near foundered myself on chicken livers.

Posted by: Bob Ben Had at April 26, 2026 04:38 PM (Cif43)

One of my favorite restaurants makes a salad with chicken livers. It's ridiculously tasty, especially since they make the dressing with the chicken fat.

Posted by: CharlieBrown'sDildo at April 26, 2026 04:47 PM (n9ltV)

77 Lamb chops, steaks, kabobs, gyros, leg of lamb and lamb curry . I'll take all the lamb.

I especially like the silence of the lamb.

Posted by: Archimedes at April 26, 2026 04:48 PM (Riz8t)

78 My bride does not do spicy. I joke with her that she finds ranch dressing a bit too tangy. But, she's from Ohio.
Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:41 PM (0aYVJ)

Ohioan here...ha. I am fine with spicy meaning hot. I have a pretty good tolerance for it. I do not like the kind of exotic spicy that combines savory and sweet spices, like cumin and coriander with cinnamon and ginger and the like. So, basically most Asian food. Too much going on, in a way that I don't find pleasant.

I guess my taste for spicy runs more toward Tex-Mex.

Posted by: Dash my lace wigs! at April 26, 2026 04:48 PM (h7ZuX)

79 Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:25 PM (0aYVJ)

How old are you? Is it too late to start over?
Posted by: CharlieBrown'sDildo at April 26, 2026 04:44 PM (n9ltV)

Yeah, well past. And I still kind of like my bride. Sons are grown and living their own grown-up lives. So I no longer have to make corndogs and tater tots. *smiley face*

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:49 PM (0aYVJ)

80 I make a lovely carrot and orange soup. The secret is a homemade chicken stock and squeeze your own oj. Fresh orange zest. It’s really good!

Posted by: nurse ratched at April 26, 2026 04:50 PM (A5RD0)

81 I don't eat the stuff but best tuna ever because you saw it was a tuna?

Posted by: Skip at April 26, 2026 04:51 PM (Ia/+0)

82 So I no longer have to make corndogs and tater tots. *smiley face*

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:49 PM (0aYVJ)

Yeah...the crap the little bastards eat is disgusting. Although a good corn dog is a delicious thing...about once every three years!

Posted by: CharlieBrown'sDildo at April 26, 2026 04:51 PM (n9ltV)

83 Mariners sweep the Cardinals!

Posted by: nurse ratched at April 26, 2026 04:51 PM (A5RD0)

84 Yeah, well past. And I still kind of like my bride. Sons are grown and living their own grown-up lives. So I no longer have to make corndogs and tater tots. *smiley face*
Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 04:49 PM (0aYVJ)

And I was thinking airfried tater tots are the "still good" part of that combo. Makes the great potato side for breakfast for dinner.

Or leftover chili tots...

Posted by: Nova Local at April 26, 2026 04:53 PM (tOcjL)

85 There used to be a corn dog truck at the top of Snoqualmie Pass. The kids would
Finish ski school and we’d stop there. Hand dipped beef dogs into either regular or jalapeño cornbread mix then deep fried.

ALWAYS burned mouths and tongues. A simple squeeze of mustard on the dog. Freaking fabulous. Crispy on the outside, wonderful cornbread for about 1/4 inch then a great dog. After skiing all day?

Of course there’s beer in the cooler in the car. We aren’t heathens.

Posted by: nurse ratched at April 26, 2026 04:55 PM (A5RD0)

86 >>I don't eat the stuff but best tuna ever because you saw it was a tuna?

Because really fresh tuna is the best.

Also they are a hoot to catch. They really don't want to get in the boat.

Posted by: JackStraw at April 26, 2026 04:56 PM (viF8m)

87 Of course there’s beer in the cooler in the car. We aren’t heathens.

Posted by: nurse ratched at April 26, 2026 04:55 PM (A5RD0)

County Fair food!

Yup...a good corn dog is delicious, but I think Pug and I were referring to the frozen ones that are not quite what you are describing!

Posted by: CharlieBrown'sDildo at April 26, 2026 04:58 PM (n9ltV)

88 >>>@65 Is it possible to thicken Irish cream to make a topping for cheesecake? ... Posted by: Oddbob at April 26, 2026 04:40 PM (EvBUn)
===================
Greetings, Oddbob ... If you want to simply thicken it to make it spreadable, you could try adding a little powdered (confectioner's) sugar ... On the other hand, if you're hoping to make an Irish-cream-flavored WHIPPED topping, you could blend the Irish cream into some creamed cheese then (if desired) sweeten it up further with some powdered sugar ... Either way, it sounds YUM!

Posted by: Kathy at April 26, 2026 04:59 PM (zuKcR)

89 Posted by: Stephen Price Blair at April 26, 2026 04:39 PM (olroh)

Wow! That blog post is great for granola!

Thanks.

Posted by: CharlieBrown'sDildo at April 26, 2026 04:59 PM (n9ltV)

90 Bran Buds are a tasty way to get fiber. I use milk or cream.
The wife got beef cheek a few times and it was pretty good. I like pork jowl bacon better than belly. She will also get a green coconut and purée the meat to get all the fat and juice with which to cook her rice.

Posted by: Accomack at April 26, 2026 05:00 PM (GbONR)

91 I happened across a good corndog while traveling through Bourne, Texas a few months ago. A place called Hamby’s. Good corndog and good onion rings.

Posted by: Stephen Price Blair at April 26, 2026 05:01 PM (olroh)

92 90 Bran Buds are a tasty way to get fiber. I use milk or cream.
The wife got beef cheek a few times and it was pretty good. I like pork jowl bacon better than belly. She will also get a green coconut and purée the meat to get all the fat and juice with which to cook her rice.
Posted by: Accomack at April 26, 2026 05:00 PM (GbONR)

I need to borrow her for coconut prep - if someone did all the work for me, I'd totally use the results.

Posted by: Nova Local at April 26, 2026 05:02 PM (tOcjL)

93 Also they are a hoot to catch. They really don't want to get in the boat.
Posted by: JackStraw at April 26, 2026 04:56 PM (viF8m)

Charlie pushes them from behind.

Posted by: Aetius451AD work phone at April 26, 2026 05:02 PM (zZu0s)

94 It's funny how that happens. Every tuna I ever caught turned out to be the best tuna I've ever eaten.
Posted by: JackStraw

Kinda like sex, eh...

Posted by: MkY at April 26, 2026 05:02 PM (q6tQZ)

95 A place called Hamby’s. Good corndog and good onion rings.

Posted by: Stephen Price Blair at April 26, 2026 05:01 PM (olroh)

That's the Daily Double! Especially the onion rings.

Posted by: CharlieBrown'sDildo at April 26, 2026 05:03 PM (n9ltV)

96 On the other hand, if you're hoping to make an Irish-cream-flavored WHIPPED topping, you could blend the Irish cream into some creamed cheese...

I was thinking of just a drizzle topping but you may have just flung a cravin' on me. Thx for the suggestion.

Posted by: Oddbob at April 26, 2026 05:03 PM (b2DdE)

97 Bran Buds are a tasty way to get fiber.

Posted by: Accomack at April 26, 2026 05:00 PM (GbONR)

Try a good 10-year-old Bourbon.

Posted by: CharlieBrown'sDildo at April 26, 2026 05:04 PM (n9ltV)

98 Lamb...
Every Easter is a day with my wife's family. None of them grew up eating lamb. They all "try" a bit, but decided long ago that it's not to their collective liking.
So... I debone the leg, split it into two roasts, and grill my own twice a year.
The smell of lamb over fire ignites a craving in me that must be primal.

Posted by: MkY at April 26, 2026 05:04 PM (q6tQZ)

99 > Also they are a hoot to catch. They really don't want to get in the boat.
Posted by: JackStraw
----------
Damn near dislocated fingers with the fucker I hooked. Had to have help dragging him over the rail. Bastard.

So I ate him.

Posted by: Martini Farmer at April 26, 2026 05:06 PM (jehhT)

100 I debone the leg, split it into two roasts, and grill my own twice a year.

The smell of lamb over fire ignites a craving in me that must be primal.

Posted by: MkY at April 26, 2026 05:04 PM (q6tQZ)

That's a fair amount of work...I'm impressed. Feel like doing it for me in a couple of weeks?

Posted by: CharlieBrown'sDildo at April 26, 2026 05:07 PM (n9ltV)

101 Not a fan of freshwater fish, but fresh-caught brookies in the rocky mountains, pan fried over the campfire, is pretty damn good.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 05:08 PM (0aYVJ)

102 You would not believe it, but good onion rings are really hard to find d. Chains usually are either too heavily breaded or not enough. Plus, they are usually not spiced at all to really bring out the flavor of the onion.

Posted by: Aetius451AD work phone at April 26, 2026 05:10 PM (zZu0s)

103 >>Damn near dislocated fingers with the fucker I hooked. Had to have help dragging him over the rail. Bastard.

>>So I ate him.

Our usual target around here was Yellowfin schoolies in the 30 - 60 pound range. Hard to believe a 30 pound fish can put up that kind of fight but they do.

Posted by: JackStraw at April 26, 2026 05:11 PM (viF8m)

104 Local burger shop has really good onion rings.

Posted by: Bob Ben Had at April 26, 2026 05:11 PM (Cif43)

105
I planted them the first week of November, so yes, they got a few months of very, very cold weather!
Posted by: CharlieBrown'sDildo

I'll bet they do very well.

Out here we would need to place them in the freezer.

Posted by: AZ deplorable moron at April 26, 2026 05:11 PM (YBtcQ)

106 good onion rings are really hard to find d. Chains usually are either too heavily breaded or not enough. Plus, they are usually not spiced at all to really bring out the flavor of the onion.
Posted by: Aetius451AD work phone at April 26, 2026 05:10 PM (zZu0s)

Here in Idaho I have found a couple of places that do onion rings really well.

Posted by: Pug Mahon, I Have Become Comfortably Lame at April 26, 2026 05:12 PM (0aYVJ)

107 Once… while swimming in front of my beach house I was attacked by a lobster… I defended myself against attack by grasping the lobster firmly with gloved hands, clasping him to my sweatshirt-protected chest, rising to the surface, turning myself on my back and propelling myself rapidly to shore.

I put him in my kitchen sink, dialed a number on my phone and announced, weakly, “I have been attacked by a lobster.”

“Badly attacked?”

“About three pounds.”

“What about antidotes?”

“Well, I was going to put one in my refrigerator last night but finding myself still possessed with so much logic I drank it instead.”

“Get warm and comfortable and I will be there in about twenty minutes.”

My friend arrived with one of several emergency bottles of cheap California champagne she keeps in her refrigerator. She looked at me and then at the lobster and shuddered, “What a narrow escape.” Then a look of pure vengefulness crossed her face, “Let’s eat him.”

—Carl Randall, The Barefoot Gourmet

Posted by: Stephen Price Blair at April 26, 2026 05:13 PM (olroh)

108 That's a fair amount of work...I'm impressed. Feel like doing it for me in a couple of weeks?
Posted by: CharlieBrown'sDildo

Sure.
We buy butts in the 2x pack. 20 pounds. My job last night was de-boning, cutting them into grinding strips, laying them in the freezer for 45 minutes, grinding them, then vacuum sealing in 2# packs.
Total? An hour, maybe, plus the freezing.
We already got butt roasts in the freezer for pulled pork, etc.
Also, I can work up a 10# pack of chicken leg quarters, have the back parts and extra skin in the pot for stock, have the legs in 2 packs, thighs ion 2 packs and in the freezer. Less than an hour. Should have been a butcher.

Posted by: MkY at April 26, 2026 05:14 PM (q6tQZ)

109 So, a man went to Spain for a short vacation, and decided to attend a bull fight while was there.
He thoroughly enjoyed the event, but was extremely hungry afterwards, and found a low-key, local restaurant that was renowned for delicious local cuisine.
Upon being seated and greeted by his waiter, he asked for something unique with local flair. The waiter assured him that he had the perfect dish for him.
Upon delivery of the food, the man dug in. The portion was huge, the texture was new and interesting, and the flavor was something better than he had experienced in an incredibly long time. He loved it!
When the waiter returned to check on him, the man indicated that it was incredible, and asked what it was. The waiter replied that it was the testicles of the bull from the event earlier in the day.
After taking in more of the village the next day, the man decided to return to the very same restaurant for the very same dish. It was, after all, a once in a lifetime trip and he knew he would not likely return, so he wanted to make the best of it.
The very same waiter greeted him again, and the man stated that he wanted the same dish as he had the night before.
When the food arrived, he

Posted by: Gunslinger at April 26, 2026 05:15 PM (HZfH/)

110 Because really fresh tuna is the best.
Also they are a hoot to catch. They really don't want to get in the boat.
Posted by: JackStraw

Isn't that every fish?

Except for those kamikaze invasive Asian jumping carp. Those just leap right in, hoping to take out the guy driving the boat.

Posted by: mikeski at April 26, 2026 05:17 PM (VHUov)

111 You would not believe it, but good onion rings are really hard to find.

I believe it. Most are not made at the restaurant, but are bought frozen and just aren’t very good.

Oddly, the same is becoming or has become true of fried mushrooms, which used to be a sign that the restaurant did their breading themselves because mushrooms didn’t used to be available pre-breaded in bulk. On the same trip where I had the good corn dog and rings, I also had some fairly boring fried mushrooms the day before, in Junction.

Posted by: Stephen Price Blair at April 26, 2026 05:18 PM (olroh)

112 Dug in once again.
He was slightly disappointed. The portion was much smaller, and the taste just wasn’t as good.
He complained to the waiter, and asked why this meal was so small, and the taste was completely different. The waiter replied,” Senior, the bull, he does not always lose”.

Posted by: Gunslinger at April 26, 2026 05:18 PM (HZfH/)

113 When the food arrived, he
Posted by: Gunslinger at April 26, 2026 05:15 PM (HZfH/)

I don't get it.

Posted by: Reforger at April 26, 2026 05:18 PM (G4ajv)

114 Bubba Wallace should be banned from
NASCAR Racing forever.

Posted by: nurse ratched at April 26, 2026 05:19 PM (A5RD0)

115 >>Except for those kamikaze invasive Asian jumping carp. Those just leap right in, hoping to take out the guy driving the boat.

When you sail through the gulf stream flying fish are a thing. Just sailing along, minding your own business, and a damn fish with wings hits you in the face.

Posted by: JackStraw at April 26, 2026 05:20 PM (viF8m)

116 Senior, the bull, he does not always lose”.
Posted by: Gunslinger

Excellent.

Posted by: MkY at April 26, 2026 05:20 PM (q6tQZ)

117 Making lemon curd tomorrow and the scones to put it on.

Posted by: Bob Ben Had at April 26, 2026 05:21 PM (Cif43)

118 Bran Buds are a tasty way to get fiber.
Posted by: Accomack

Try a good 10-year-old Bourbon.
Posted by: CharlieBrown'sDildo

I've never seen an unfiltered, high-fiber bourbon. It must sell out fast.

Posted by: mikeski at April 26, 2026 05:22 PM (VHUov)

119 I'm reluctant to say this qualifies as food, but I recently tried FANTA Crimson Sour Cherry Soda. I liked it....a lot. But, then the bad news. I thought it wasn't saturated with the usual fructose, corn syrup, surgarized onslaught because it was tart and not overly sweet.

Turns out it was just an over abundance of citric acid used to disguise the sweetness and give it a sourness. Turns out it has 62% more sweetner in it that "regular" sodas.

I am depressed.

Posted by: Orson at April 26, 2026 05:24 PM (dIske)

120 Those just leap right in, hoping to breed out the guy driving the boat.

Posted by: Commissar of plenty and festive little hats at April 26, 2026 05:24 PM (Kt19C)

121 Orson, soda stream for you. Make your own.

Posted by: Bob Ben Had at April 26, 2026 05:25 PM (Cif43)

122 The Blade is on a pho kick. There’s an authentic Vietnamese place near me and they do it the right way. The broth is simmered in beef and bone for 12 hours.

Very rich and complex flavor. They serve it with lotsa beef and all the classic ingredients. Is it as good as in Saigon? No. But it’s close.

I just so happen to have some brisket slices leftover from a 10-hour smoke yesterday. Into the pot you go?

Posted by: Elric the Blade at April 26, 2026 05:25 PM (7gFOv)

123 121 Orson, soda stream for you. Make your own.
Posted by: Bob Ben Had at April 26, 2026 05:25 PM (Cif43)
__________________

Good idea, of course. Because I have one, which I use religiously to make Orange Soda using fresh squeezed juice oranges. I just took a shot at the FANTA because I like sour stuff.

Posted by: Orson at April 26, 2026 05:26 PM (dIske)

124 I don’t understand people who don’t like lamb. I think it’s delicious, fairly easy to cook, and won’t’ break the bank. What’s not to love? But some people won’t touch it. My mom is one of them.

Posted by: Elric the Blade at April 26, 2026 05:27 PM (7gFOv)

125 > Bubba Wallace should be banned from NASCAR Racing forever.

Posted by: nurse ratched
-----------
To be fair, he was punted from behind. A better driver would have held onto it, but... yea, he's not a better driver.

He helps the Polymarkets stay afloat. YMMV

Posted by: Martini Farmer at April 26, 2026 05:27 PM (jehhT)

126 My favorite soda is home-made lime soda, and it’s not at all sugary. In a tall glass, mix:

Juice of ½ lime.
One cube of ice.
A drink of gin.

Then fill the glass with sparkling water. A perfect lime soda!

Posted by: Stephen Price Blair at April 26, 2026 05:28 PM (olroh)

127 I'm still hoping for improvements in my right eye after a second retinal detachment surgery. At first glance I thought it read you were making cauliflower gratin "but this time with hardons".

I do like Julie's lamb and love her caulifower gratin but there were no hardons involved!

Posted by: Farmer, with his own historic take at April 26, 2026 05:28 PM (55Qr6)

128 Turns out it was just an over abundance of citric acid used to disguise the sweetness and give it a sourness. Turns out it has 62% more sweetner in it that "regular" sodas.

I am depressed.
Posted by: Orson at April 26, 2026 05:24 PM (dIske)

I wonder about the ratio of corn syrup to cane sugar to get the same sweetness. One thing that kills a lot of modern sodas for me is that they are syrupy in Texture.

Posted by: Aetius451AD work phone at April 26, 2026 05:28 PM (zZu0s)

129 Elric,
Make your own pho. I’ve done it a couple times. Made my own pork meatballs.

My boys were teens. I made a double batch. Didn’t last 12 hours.

Posted by: nurse ratched at April 26, 2026 05:30 PM (A5RD0)

130 Then fill the glass with sparkling water. A perfect lime soda!
Posted by: Stephen Price Blair at April 26, 2026 05:28 PM (olroh)
___________________

Yeah, for the life of me I can't figure out why Sprite leaves out the Tanguray. 7up on the other hand used to saturate with lithium. Damn health nazis.

Posted by: Orson at April 26, 2026 05:30 PM (dIske)

131 >>>@96 ... I was thinking of just a drizzle topping but you may have just flung a cravin' on me. Thx for the suggestion.
Posted by: Oddbob at April 26, 2026 05:03 PM (b2DdE)
====================
You're welcome ... There will be fewer lumps if the cream cheese is room temperature (not cold) before mixing.

Posted by: Kathy at April 26, 2026 05:30 PM (zuKcR)

132 I'll tell a true story. Years ago, I hired some Salvadoreans to help us. All legal. Green cards, etc..
The old man was a hoot. Most the "cousins" were sons of his from different Mamas.
Anyway, whenever I killed a deer, I'd get him the heart and liver. And, invariably, he'd ask me for the testicles.
So, finally, I remembered to save them for him.
Sumbitch ate em raw right in front of me. Made him "fuerte".
Never saved them again.

Posted by: MkY at April 26, 2026 05:30 PM (q6tQZ)

133 124 I don’t understand people who don’t like lamb. I think it’s delicious, fairly easy to cook, and won’t’ break the bank. What’s not to love? But some people won’t touch it. My mom is one of them.
Posted by: Elric the Blade at April 26, 2026 05:27 PM (7gFOv)

Some can't stand the smell (my dad). Some can't stand how truly deeply meaty it tastes. Like you can't fool yourself - this is all animal...

Posted by: Nova Local at April 26, 2026 05:31 PM (tOcjL)

134 Yeah, for the life of me I can't figure out why Sprite leaves out the Tanguray.

Given the other kinds of fortified soft drinks out there, I am a little surprised they don’t market this.

Posted by: Stephen Price Blair at April 26, 2026 05:31 PM (olroh)

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