Food Thread:The Unbearable Lightness Of Good Dough

This is what is interesting and maddening about dough. I tried a new pizza dough recipe, which was suspiciously identical in ingredient proportions to the other one that was a modest success. The method was different, and the result was much, much better. Lots of lovely bubbles and flavor, and the texture was much more pleasant.

I understand how technique changes food, but this was a real surprise. I do need to work on shaping the dough, since it was quite springy, but that should be an easy fix.

Of course I burned the roof of my mouth on the first slice!

Well...to be honest...I burned the roof of my mouth on the second slice as well.

******

I wandered into the liquor shop attached to my local Wegmans a few months ago, and I was surprised to discover an allocated (around here at least) bourbon hanging out on the shelf...lonely and bored and calling out my name! I had been looking for it for months, and barely paid attention to the price.

And...it wasn't worth it. Don't get me wrong; it is a very nice bourbon, but there are plenty of bourbons for $10-$15 dollars less that are just as good.

It has a very nice caramelly nose, some sweetness and spice on the palate, but a thin finish that is a bit disappointing, and maybe a bit too much oakiness.

And that is the problem with bourbons that get hyped! They are rarely as good as that hype suggests. Imagine how good a Pappy van Winkle 23 would have to be!

******
The UK is beyond help, except...Brit kids taste American Barbecue for the first time. They all seem like normal kids who can be convinced of the superiority of American cooking and the importance of having pork in one's diet!

Not to mention the innate sense of freedom that smoking meat imparts!

******
This is one of a series of cooking videos from the folks at Fallow, an excellent restaurant in London. Most of their videos are excellent (check farther down the post) and well worth a watch, especially if you like to cook. Here is a Ragu Recipe that is a bit different, but it is impressively loaded with layers and layers of flavor. I'll even forgive them the browning of the meat, although Marcella Hazan would be rolling over in her grave if she saw that.
******
Yeah...and you wonder why I bang on the Chinese for being a disgusting food culture and source?

中国。ほんとに怖い。中国のある海鮮市場の労働者が、出荷前の魚の体に、紅麹紅溶液（紅殻虫紅染料）とホルムアルデヒドを混合した製剤を塗布している。この処理方法は、古くなった魚を色鮮やかで新鮮に見せることを目的としている。pic.twitter.com/MtgFL8pFLg
— そこねさがし📈 (@BlueHawk137 May 24, 2026

China. It's truly frightening. Workers at a seafood market in China are applying a preparation made by mixing red yeast rice red solution (cochineal red dye) and formaldehyde onto the bodies of fish before shipment. This treatment method is intended to make old fish appear colorful and fresh.

******
Misanthropic Humanitarian sent me this recipe for Husband's Braised Meatballs, and it's a pretty solid one. But he misrepresented it as "Husband's Braised Balls," which is an entirely different thing, and much funnier.
******
More from the fellows at Fallow!

[Hat Tip: Scuba Dude]

******
You Suck At Cooking makes Chili Oil Onion Pasta
******
The garlic is doing well! For now. It was 42 degrees this morning, and I am unsure how well garlic will tolerate that. I know all of you are worried, but it is still tall and green and healthy! 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 May 31, 2026 04:00 PM (Ia/+0)

2 Food thread! Whee!

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:02 PM (6VD39)

3 From last thread: A quick internet search yields: George Washington Carver did not invent peanut butter, though he is often mistakenly credited with it. The concept of grinding peanuts into a paste dates back to ancient civilizations like the Aztecs, and several inventors, including Marcellus Gilmore Edson and Dr. John Harvey Kellogg, patented peanut butter before Carver's work.

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:03 PM (6VD39)

4 Mrs. F. got this high gluten flour from a bakery in Petaluma. It makes an incredibly smooth and pliable yet sturdy dough. We got a very nice, thin, crisp crust.

Posted by: San Franpsycho at May 31, 2026 04:03 PM (RIvkX)

5 I have been trying to re-create KFC-style breading. LOL. Good but not great.

I did buy some Marion-Kay Chicken breading. It was good. But too pricey. Just give me the spices and let me add it to the flour.

Posted by: no one of any consequence at May 31, 2026 04:04 PM (qFwJc)

6 Pa is still in the Bronze age, only beer and wine in normalstores

Posted by: Skip at May 31, 2026 04:05 PM (Ia/+0)

7 And nooded.

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:05 PM (6VD39)

8 If your Pa is in the Bronze Age, what about your Ma?

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:06 PM (6VD39)

9 Pa is still in the Bronze age, only beer and wine in normal stores

Posted by: Skip at May 31, 2026 04:05 PM (Ia/+0)

That's one of the things I miss about CA. Liquor licenses were not tightly controlled, and places could sell beer, wine, and booze without much of a deal being made.

Although...I wonder if they have changed that!

Posted by: CharlieBrown'sDildo at May 31, 2026 04:07 PM (iERP6)

10 Pizza does look good

Posted by: Skip at May 31, 2026 04:07 PM (Ia/+0)

11 Pizza looks good, but beer or wine is better with it than 100 proof bourbon.

Posted by: From about That Time at May 31, 2026 04:09 PM (sl73Y)

12 Burn your mouth on hot food?
Sooth it with a slug of 100 proof booze.

Posted by: Itinerant Alley Butcher at May 31, 2026 04:09 PM (/lPRQ)

13 Marinated pork steaks tonight.

Posted by: Mr Aspirin Factory at May 31, 2026 04:10 PM (hUS/0)

14 Alcohol laws in PA are ridiculous.

Posted by: Mr Aspirin Factory at May 31, 2026 04:11 PM (hUS/0)

15 That pizza looks delicious. Wish I had made some dough this weekend.

Posted by: Dash my lace wigs! at May 31, 2026 04:11 PM (h7ZuX)

16 Dough. Room temp, humidity, compactness, maybe time of day. So many things will influence it.
The tides???

Posted by: From about That Time at May 31, 2026 04:11 PM (sl73Y)

17 Both mom and dad are asxwell as can be expected at their age

Posted by: Skip at May 31, 2026 04:12 PM (Ia/+0)

18 Sooth it with a slug of 100 proof booze.

Posted by: Itinerant Alley Butcher at May 31, 2026 04:09 PM (/lPRQ)

That's what I did!

Posted by: CharlieBrown'sDildo at May 31, 2026 04:12 PM (iERP6)

19 Imagine how good a Pappy van Winkle 23 would have to be!

I had the 20, a couple years ago. I didn't buy a whole bottle (who could find one?); just had a taste at a bar.

And, I wouldn't buy a bottle based on that. Definitely good, but well past the knee in the price/quality curve.

Posted by: mikeski at May 31, 2026 04:12 PM (VHUov)

20 Dough. Room temp, humidity, compactness, maybe time of day. So many things will influence it.
The tides???
Posted by: From about That Time

* nods *

Neutrino flux.

Posted by: mikeski at May 31, 2026 04:13 PM (VHUov)

21 FWP Food Style:

Incomplete recipes.
1. Jimmy Dean has changed THEIR recipe. The sausage doesn't make near enough grease. Nor is it salty. Had to add lard to make gravy.

2. Stepped outside of my comfort zone and made biscuits and sausage gravy. (My wife made killer sausage gravy. I never had to)

Recipe never mentioned adding salt. Crap came out tasting like wallpaper paste. 😡

Posted by: rickb223 at May 31, 2026 04:13 PM (YYKrY)

22 Pizza dough at room temperature is best

Posted by: Skip at May 31, 2026 04:15 PM (Ia/+0)

23 I went to A&W's Canada with a friend and bought a Papa burger which had two patties. It was good.

But weren't hamburger patties at some time larger than the buns? Was it that gradual? I like A&W's too.

Posted by: Stateless - He ain't heavy, he's my dog at May 31, 2026 04:15 PM (Sco7b)

24 22 Pizza dough at room temperature is best
Posted by: Skip at May 31, 2026 04:15 PM (Ia/+0)

It's also not so springy if you make it a couple of days ahead of using it.

Posted by: Dash my lace wigs! at May 31, 2026 04:17 PM (h7ZuX)

25 But weren't hamburger patties at some time larger than the buns? Was it that gradual? I like A&W's too.
Posted by: Stateless - He ain't heavy, he's my dog

No, you got a bonus Big Bun.

- snarky A&W worker.

Posted by: Itinerant Alley Butcher at May 31, 2026 04:17 PM (/lPRQ)

26 OT
Just back from watching "Pressure". Very good movie. Excellent cast especially Andrew Scott who played the meteorologist. Brendan Fraser was good as Ike and Damian Lewis pulled off Montgomery just fine. Highly recommend.

Now back to food related matters.

Posted by: Tuna at May 31, 2026 04:18 PM (lJ0H4)

27 *eats pizza regardless of dough*

Posted by: Perry the Platypus at May 31, 2026 04:18 PM (xcxpd)

28 Finally found some 8-12 shrimp. Been a while. Grilling these monsters tonight.

Posted by: Elric the Blade at May 31, 2026 04:20 PM (aeiyZ)

29 Start with hamburger patties bigger than the buns: you got to allow for shrinkage!

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:20 PM (6VD39)

30 Trying our luck with sourdough starter this week. It looks OK-ish but not like overflowing the container like you see in some youtube vids. Probably try the first loaf tomorrow or Tuesday. Might spring for the much more expensive than store brand King Arthur flour and try another starter.

Posted by: Oddbob at May 31, 2026 04:21 PM (vTZFs)

31 Pepperoni rolls... something my wife makes from time to time. IIRC they were something of a staple for coal miners back in 20's - 40's before the advent of affordable refrigeration. Basically hot roll dough, stuffed with pepperoni and, sometimes, cheese.

Once cooked they needed no refrigeration, and were easy to eat. Sort of like a small Stromboli, but the bread's a bit different and there's no real seasonings to it.

Posted by: Martini Farmer at May 31, 2026 04:21 PM (jehhT)

32 *Looks around for Sooth. Or Doof.*

Posted by: Perry the Platypus at May 31, 2026 04:22 PM (xcxpd)

33 Start with hamburger patties bigger than the buns: you got to allow for shrinkage!
Posted by: NemoMeImpuneLacessit

That's what I keep trying to tell her.

Posted by: rickb223 at May 31, 2026 04:22 PM (YYKrY)

34 My pizza must have anchovies and roasted garlic along with the sausage/ pepperoni/ mushrooms and extra cheese.

Posted by: Ben Had at May 31, 2026 04:23 PM (5P5DO)

35 That’s a sexy pizza. Doesn’t look like it’s drowned in cheese. Too many of today’s pizza is just cheese. The key to good pizza is a balance of flavors.

Posted by: Elric the Blade at May 31, 2026 04:23 PM (aeiyZ)

36 Do you use pizza dough for the pepperoni rolls?

Posted by: NemoMeImpuneLacessit at May 31, 2026 04:25 PM (6VD39)

37 I have been experimenting with alternate yeast. I bought a bottle of Boulardi yeast as a probiotic digestive aide, and started researching it. It is very close, genetically, to standard brewers yeast, but requires a higher activation temperature and is reported to change how proteins are digested, but it mostly in baking it seems to make bread dough less tough and springy, and that seems to make a very nice pizza crust.

Posted by: Kindltot at May 31, 2026 04:25 PM (rbvCR)

38
I'm a little concerned about ChatGPT recipes. I'm trying to use up things in the pantry, so I told it what-all I had on hand and that I wanted to make a chocolate cake. Just for the heck of it, I included vanilla pudding mix and mayonnaise. It gave me a recipe that included both of those. I'm afraid that if I'd included jalapeno peppers and mustard, it would have included those, too.

The cake turned out great, by the way.

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

39 Finally better, so back to cooking.

Youth group tonight is getting chocolate marshmallow cake mix cookies and a fruit tray.

Dinner here is light b/c boys and parents went to the end of year homeschool BBQ - I didn't eat (I helped run it), but they did. And they made up for lost time. And 2nd is coming in from an international flight.

So, I took a boneless pork butt and slow cooked it with just salt and shredded it (it's why I'm late). Today, it's just getting BBQ sauce on a bun, classic homemade coleslaw, and fruit salad. I'm sure I'll have a ton of prok leftover (when I planned this, I didn't think my boys were gonna, well, partake as much this afternoon). So, it's going into a new dish tomorrow that I'll let the new arrival pick (I'm leaning pork carnitas, but she may decide otherwise) - thus, why it's plain with added brown bottle sauce (which also is good for traveling tummies - she may not sauce, or eat much at all)...

Posted by: Nova Local at May 31, 2026 04:26 PM (tOcjL)

40 Ahhhh. Food thread.

Enjoying a bagel with cream cheese, smoked salmon (from Alaska, friends don’t let friends eat farmed fish) capers, thin red onion, ground pepper and a squeeze of lemon. At the beach. Listening to the Mariners game. Bald eagle flying overhead.

Sunny and 65.

Did I mention the mountains across the Sound?

I win.

Posted by: nurse ratched at May 31, 2026 04:27 PM (1Bcgn)

41 Alcohol laws in PA are ridiculous.
Posted by: Mr Aspirin Factory at May 31, 2026 04:11 PM (hUS/0)

The Oregon OLCC says "Hi" and requests you fill out these forms to order anything that is not on their list of allowable liquors so they can import and tax it, and possibly skim some for their friends and families at cost.

Posted by: Kindltot at May 31, 2026 04:27 PM (rbvCR)

42 I love the "Jolly" guys!
They travel around the US trying all different kinds of food, and frequently do videos at this school to try things on Brit kids, like American pies, Halloween candy, fast food, Thanksgiving dinner, etc.
They also will try things on one of their dads, and did biscuits and gravy with both dad and the schoolkids, which was pretty funny, as Brits have a very different idea of both--they come in very skeptical, imagining cookies with brown sauce.
Highly recommend their youtube channel

Posted by: barbarausa at May 31, 2026 04:28 PM (enw9G)

43 Oh. Amd a Vitamin R.

That’s Rainier beer for you east coasters.

Posted by: nurse ratched at May 31, 2026 04:29 PM (1Bcgn)

44 I need to add that I mix both Red Star yeast, rye malt and Boulardii yeast for my starter, and that seems to work very well.

It also makes wonderful cinnamon roll dough, which I top with penuche glazing.

Posted by: Kindltot at May 31, 2026 04:31 PM (rbvCR)

45
Yeah...and you wonder why I bang on the Chinese for being a disgusting food culture and source?

More than half their veterinary doctors get their credentials at the local schools of culinary arts.

Posted by: biteme at May 31, 2026 04:32 PM (xWS9V)

46 One positive from Aldi's trip today, where it was again picked over like the end times...

Somehow, folks left 30% off beef briskets with salt and pepper...so I got beef brisket for $5/lb. I don't even really like beef brisket THAT much (it's my last pick at a BBQ place), but I'm sure I can manage to make something tasty and meaty later this month (threw this in the freezer b/c girl already asked for burgers, b/c Poland does not understand burgers, so that's our beef this week)...

Posted by: Nova Local at May 31, 2026 04:32 PM (tOcjL)

47 Something different soon
Have a rice mix you mix with meat, got a small piece of beef to have with it.

Posted by: Skip at May 31, 2026 04:32 PM (Ia/+0)

48 Oddbob, my starter never overflows the container, either. I use a pint jar, 1/3 c starter, 1/3 c bread four, and scant 1/3 c water. This is the right amount for me to make a loaf using 300 g flour.

As long as it doubles in size and is good and bubbly, it's good. And use it at its peak. It should float in water.

Posted by: Dash my lace wigs! at May 31, 2026 04:33 PM (h7ZuX)

49 I love the "Jolly" guys!
They travel around the US trying all different kinds of food, and frequently do videos at this school to try things on Brit kids, like American pies, Halloween candy, fast food, Thanksgiving dinner, etc.
They also will try things on one of their dads, and did biscuits and gravy with both dad and the schoolkids, which was pretty funny, as Brits have a very different idea of both--they come in very skeptical, imagining cookies with brown sauce.
Highly recommend their youtube channel
Posted by: barbarausa

Jase & Josh are cool too. Brits traveling the US trying foods.

Posted by: rickb223 at May 31, 2026 04:35 PM (YYKrY)

50 I got a Tiger (Japanese) rice cooker yesterday, and I am trying out a standard rice pudding recipe in it.
My wife loves rice, but is not sure that rice pudding is worth the struggle.
She however loves the rice flour and red bean cakes, so I have to search up the recipe to make that for her.

Posted by: Kindltot at May 31, 2026 04:35 PM (rbvCR)

51 Dukes makes a mustard with horseradish blended it. I don't have a well calibrated palate but it is different and I like it for now and I will probably use up this jar for sure.

Horseradish seems to have a limited appeal.

Posted by: pawn at May 31, 2026 04:36 PM (+rSJz)

52 I picked cherries today. I probably have two quarts--it's a small tree/bush.

They're tart cherries. What should I make with them? My dad loves tart cherries and I would love to make him something for Father's Day. Not sure if he uses jam, but I'll bet some kind of cherry preserves would please him all the same.

Posted by: Dash my lace wigs! at May 31, 2026 04:36 PM (h7ZuX)

53 Hello Foodsters

Pellet Grill Asparagus is easy quick and delicious. Toss the raw asparagus with a little olive oil, seasoning salt and pepper. Grill on the middle rack for 6-8 minutes max and put in a 9X13 with a little butter and cover with saran for another ten minutes to let it steam itself.

Served with wood roasted chicken thighs. Yumm

Posted by: Pete Bog at May 31, 2026 04:36 PM (vu6Vu)

54 That reminds me of an old joke.

Q: How did the hipster burn the roof of his mouth?

A: He ate pizza, before it was cool.

Posted by: SciVo at May 31, 2026 04:37 PM (Sy6m/)

55 Saw a recipe for potato pancakes with herbs that I want to try out.

Posted by: Ben Had at May 31, 2026 04:37 PM (5P5DO)

56 Pizza dough issue is one that translates to a lot of different recipes. Here's a good example. I was watching this condescending "YOUTUBE INFLUENCER" with millions of subscribers decide she was going to make "Down South Biscuits and Gravy" to, as she put it, see what all the fuss was about.

When mixing her dough, she put in the butter late in the process. AND, she didn't use cold shaved butter. As a result, the butter didn't melt evenly, creating steam. Her finished product was not puffy, flakey. It was a hard lump of garbage which she had no problem whining about. Thankfully, the comments were filled with Texans laying into her stupidity and lack of knowledge. Actually, her video was cringy. The comments were gold. Lots of "Bless her heart" which she had no idea was an insult.

Posted by: Orson at May 31, 2026 04:38 PM (dIske)

57 Food!!!

Posted by: Diogenes at May 31, 2026 04:39 PM (2WIwB)

58 I've been watching videos about what a steal whole Prime Ribeye is at Costco right now. I invested in a breaking knife and a butcher's knife to cut brisket and other large pieces of meat, and will buy one of the whole ribeyes tomorrow. Strip loin is another option.

One thing that needs to be said about copper pans is that the copper can't just be a decorative, microns thick coating on the outside. Such a coating would be useless in accelerating heat dissipation. According to the interwebs, quality copper pans have > 1.5 mm thick copper, with 2-3 mm being the sweet spot. There's another interior layer of other metal, usually stainless steel, because copper reacts with acidic foods. Regardless, they're way to expensive for me.

Posted by: Archimedes at May 31, 2026 04:39 PM (Riz8t)

59 50 I got a Tiger (Japanese) rice cooker yesterday, and I am trying out a standard rice pudding recipe in it.
My wife loves rice, but is not sure that rice pudding is worth the struggle.
She however loves the rice flour and red bean cakes, so I have to search up the recipe to make that for her.
Posted by: Kindltot at May 31, 2026 04:35 PM (rbvCR)

*hands Kindletot directions to the nearest Hmart*

Posted by: Perry the Platypus at May 31, 2026 04:39 PM (xcxpd)

60 Dash, the first thing is a pint of tart cherries in gin or rum. It is used best for arthritis or chronic aches. Let them sit for 3-12 months in the dark to infuse. I make it with rum and molasses. (I am allergic to gin, I think it is the juniper)

The second is pie filling, of course. Pie cherries are tart.

And the third is cherry jam, though you might want to pick sweet cherries for that.

Posted by: Kindltot at May 31, 2026 04:41 PM (rbvCR)

61 Posted by: Tuna at May 31, 2026 04:18 PM

Glad you liked the movie. I would have felt bad if I had recommended it yesterday and you came back hating it. On a food note- I had a small popcorn and a small Diet Coke,

Posted by: FenelonSpoke at May 31, 2026 04:42 PM (ix8EF)

62 *hands Kindletot directions to the nearest Hmart*
Posted by: Perry the Platypus at May 31, 2026 04:39 PM (xcxpd)

it is in Tigard. We go there a lot.

Posted by: Kindltot at May 31, 2026 04:42 PM (rbvCR)

63 Saw a recipe for potato pancakes with herbs that I want to try out.
Posted by: Ben Had

My mother made the best potato pancakes.

Posted by: Tuna at May 31, 2026 04:43 PM (lJ0H4)

64 Tuna, any tips to share?

Posted by: Ben Had at May 31, 2026 04:45 PM (5P5DO)

65 >>>@52 I picked cherries today. I probably have two quarts--it's a small tree/bush. They're tart cherries. What should I make with them? My dad loves tart cherries and I would love to make him something for Father's Day. Not sure if he uses jam, but I'll bet some kind of cherry preserves would please him all the same. Posted by: Dash my lace wigs! at May 31, 2026 04:36 PM (h7ZuX)
=================
Another idea is to make a cherry sauce or glaze to pour over cheesecake (store-bought or home-made).

Posted by: Kathy at May 31, 2026 04:46 PM (zuKcR)

66 Tuna, any tips to share?

Raw and wriggling.

Posted by: Gollum Price Blair at May 31, 2026 04:46 PM (kYmoU)

67 Braised balls?

Uncle Roger and Kent Rollins have some thoughts on that.

https://youtu.be/WulOzCO0drQ

Posted by: RedMindBlueState at May 31, 2026 04:46 PM (Wnv9h)

68 63 Saw a recipe for potato pancakes with herbs that I want to try out.
Posted by: Ben Had

My mother made the best potato pancakes.
Posted by: Tuna at May 31, 2026 04:43 PM (lJ0H4)
_____________________________

We're coming up my favorite season...sweet corn season. I make corn fritters (but not the standard crusty ones). I use a pancake recipe and mix in fresh sweet corn. Essentially, they look just like a regular pancake with kernels throughout. It gives it a nice sweetness to work against salted butter. You don't need maple syrup unless you want it.

Posted by: Orson at May 31, 2026 04:47 PM (dIske)

69 Chinese rightfully get criticized for weird and dangerous foods and prep, but there’s some really good Chinese food too. Szechuan is excellent. And true Cantonese food too. One of my all-time favorite foods is authentic, properly prepared Peking duck.

Posted by: Elric the Blade at May 31, 2026 04:47 PM (aeiyZ)

70 65 >>>@52 I picked cherries today. I probably have two quarts--it's a small tree/bush. They're tart cherries. What should I make with them? My dad loves tart cherries and I would love to make him something for Father's Day. Not sure if he uses jam, but I'll bet some kind of cherry preserves would please him all the same. Posted by: Dash my lace wigs! at May 31, 2026 04:36 PM (h7ZuX)

Since I imagine your dad is older, I might give a cherry sorbet a shot, so you could hold the sugar level to what might be best for him...and it's summer...who doesn't love frozen cherry goodness?

Posted by: Nova Local at May 31, 2026 04:48 PM (tOcjL)

71 Posted by: FenelonSpoke at May 31, 2026 04:42 PM

My food selections were an over priced water and a couple of Twizzlers. Yum.

Posted by: Tuna at May 31, 2026 04:48 PM (lJ0H4)

72 One of my all-time favorite foods is authentic, properly prepared Peking duck.
Posted by: Elric the Blade at May 31, 2026 04:47 PM (aeiyZ)

This is my Christmas meal tradition.

Posted by: Nova Local at May 31, 2026 04:49 PM (tOcjL)

73 HORSERADISH ... If you grate it fresh, blend a little into softened cream cheese, spread the mixture onto slices of Lebanon baloney, roll them up, secure with toothpicks, and chill for a bit -- You've got yourself a tasty snack (or party appetizer).

Posted by: Kathy at May 31, 2026 04:50 PM (zuKcR)

74 And use it at its peak. It should float in water.

That's a useful tip. I saw a vid by Kent Rollins where he said that he doesn't keep a starter longer than a week. So I guess that means you would always have two in progress -- one getting started and one ready to use. Problem for me is that we won't bake every day. Maybe twice a week at most.

Posted by: Oddbob at May 31, 2026 04:51 PM (NVLbD)

75 Here’s a nice tuna salad:

half pound of tuna, cooked how you like. Flake and mix with:

1-½ tbsp red wine vinegar
1 cup thinly-sliced celery
¼ tsp dry mustard
1/3 tsp chives
1/3 tsp tarragon
1/3 tsp parsley
1 tsp fennel
salt and pepper

Serve with (or fill) lettuce leaves with it, or use it as the base of a salad, such as with black beans or cannellini beans.

Posted by: Stephen Price Blair at May 31, 2026 04:51 PM (kYmoU)

76 Posted by: Tuna at May 31, 2026 04:48 PM (lJ0H4

That sounds frugal. I shared the popcorn with my spouse so it wasn't too expensive.

Posted by: FenelonSpoke at May 31, 2026 04:51 PM (ix8EF)

77 The Oregon OLCC says "Hi" and requests you fill out these forms to order anything that is not on their list of allowable liquors so they can import and tax it, and possibly skim some for their friends and families at cost.
Posted by: Kindltot at May 31, 2026 04:27 PM (rbvCR)

Kentucky used to be much the same. Consortium. If it wasn't on the list, you could not even order it.

I seem to see a lot more variety these days, so maybe they changed it.

Posted by: Aetius451AD work phone at May 31, 2026 04:52 PM (zZu0s)

78 Speaking of pans, I picked up a couple of special purpose Japanese frying pans, one is for omelets, the other is a multi-compartment cast iron pan.

I'm liking them so far.

The Japanese are quirky, but they make functional stuff.

Posted by: Thomas Bender at May 31, 2026 04:52 PM (XV/Pl)

79 And eating dry roasted peanuts will cooking dinner

Posted by: Skip at May 31, 2026 04:54 PM (Ia/+0)

80 Although I apparently didn’t read closely enough to understand “Tuna, any tips to share?”

Posted by: Stephen Price Blair at May 31, 2026 04:55 PM (kYmoU)

81 I win.
Posted by: nurse ratched at May 31, 2026 04:27 PM (1Bcgn)

And we will tax your unjustified enrichment! Pay your fair share!

Posted by: Washington Legislature at May 31, 2026 04:55 PM (vu6Vu)

82 I have a cauliflower question.
Got a pork shoulder on sale, and it's in the fridge with a rub, to go in the crockpot tomorrow, so made my slaw and stuff to chill.
I have a Swedish potato salad recipe from my MIL that I love, potato, pickled beet, onion, parsley and chive in a plain oil/vinegar/salt/pepper dressing.
I'm trying to curb the carbs a bit, and I love pickled cauliflower, so I thought I'd sub in that for the potatoes.
Roasted the florets, with olive oil/salt/pepper, didn't crowd, let it cool completely, got some nice char, ended up with bite-sized pieces with about the same al dente as I like my salad potatoes.
It tastes good, but the cauliflower is putting out some moisture that's diluting the sweet/salty tang of the overall salad.
Wondering next time should I just blanch the cauliflower lightly to reduce that weeping once mixed?
Be a bit more like pickled, probably, and I don't mind some crunch.
Advice welcome!

Posted by: barbarausa at May 31, 2026 04:57 PM (enw9G)

83 I think I might be getting a clue about making terrines, maybe. Made a smoked salmon/ poblano cream cheese one. I wanted it wrapped in thin sliced sockeye salmon but all they had was atlantic.

Posted by: Ben Had at May 31, 2026 04:57 PM (5P5DO)

84 With the amount I make, it leaves enough for me to keep until the next time I want to use it. So, after I make my dough, I stick the remaining starter in the fridge as is, and add my 1/3 c of flour and water the next week, early in the morning, and it's ready to use in the afternoon.

I don't always bake bread every week, either. I've let it go without refreshing for three or four weeks without any problems.

Posted by: Dash my lace wigs! at May 31, 2026 04:58 PM (h7ZuX)

85 Prior comment for Oddbob

Posted by: Dash my lace wigs! at May 31, 2026 04:58 PM (h7ZuX)

86 Stephen Price Blair, the recipe sounds great so thank you.

Posted by: Ben Had at May 31, 2026 04:58 PM (5P5DO)

87 If you haven't already, check out SteveatVivaldi on Youtube. Montreal area restaurant who puts out simple, unpretentious, recipes. A fair number of pizzas recipes but I don't believe he's ever put out a dough recipe other than the restaurant scaled size one.

Need to make a trip state side for some Bourbon. Still can't get it here in retaliation for the tariffs. Would think loss of the large Canauckistanian markets would have been enough to give you some price relief.

Posted by: Denizen of Canuckistan at May 31, 2026 05:00 PM (MVDL/)

88 Good suggestions for the curries, thanks, horde!

Posted by: Dash my lace wigs! at May 31, 2026 05:01 PM (h7ZuX)

89 I have a Swedish potato salad recipe from my MIL that I love, potato, pickled beet, onion, parsley and chive in a plain oil/vinegar/salt/pepper dressing.
I'm trying to curb the carbs a bit, and I love pickled cauliflower, so I thought I'd sub in that for the potatoes.
Roasted the florets, with olive oil/salt/pepper, didn't crowd, let it cool completely, got some nice char, ended up with bite-sized pieces with about the same al dente as I like my salad potatoes.
It tastes good, but the cauliflower is putting out some moisture that's diluting the sweet/salty tang of the overall salad.
Wondering next time should I just blanch the cauliflower lightly to reduce that weeping once mixed?
Be a bit more like pickled, probably, and I don't mind some crunch.
Advice welcome!
Posted by: barbarausa at May 31, 2026 04:57 PM (enw9G)

Not sure it's your cauliflower weeping vs not having potatoes which actually absorb some liquid (whether hot, when they do more, or cold). You may need to reduce the overall liquid in the recipe (if you don't want to add carbs) to get a better liquid ratio.

Posted by: Nova Local at May 31, 2026 05:01 PM (tOcjL)

90 And a Scotch before dinner

Posted by: Skip at May 31, 2026 05:01 PM (Ia/+0)

91 I rewarded myself with a nice XL hot chocolate from Tim Horton's after yardwork. Ours gives the dogs free plain timbits which is very smart. That's why I went today.

Ralphy just barked and barked and barked so he scored TWO free timbits. He usually does get more than one because dude makes them laugh.

Posted by: Stateless - He ain't heavy, he's my dog at May 31, 2026 05:01 PM (Sco7b)

92 Cherries. FFS

*ponders curried cherries, but only briefly.

Posted by: Dash my lace wigs! at May 31, 2026 05:01 PM (h7ZuX)

93 73 HORSERADISH ... If you grate it fresh, blend a little into softened cream cheese, spread the mixture onto slices of Lebanon baloney, roll them up, secure with toothpicks, and chill for a bit -- You've got yourself a tasty snack (or party appetizer).
Posted by: Kathy at May 31, 2026 04:50 PM (zuKcR)
_____________________________

Fresh grated horseradish. NICE!!! A guilty pleasure of mine.

Posted by: Orson at May 31, 2026 05:01 PM (dIske)

94 Prior comment for Oddbob

And appreciated.

Posted by: Oddbob at May 31, 2026 05:02 PM (mRkMg)

95 Fresh Tuna is one of life's joys. Now I am getting hungry.

Posted by: Pete Bog at May 31, 2026 05:02 PM (vu6Vu)

96 So where's the pizza dough recipe/process, CBD?

Posted by: Miley, okravangelist at May 31, 2026 05:04 PM (w6EFb)

97 Gotta run but will check later for the pizza dough recipe...

Posted by: Miley, okravangelist at May 31, 2026 05:05 PM (w6EFb)

98 Advice welcome!

Posted by: barbarausa at May 31, 2026 04:57 PM (enw9G)

I roast cauliflower at 350 degrees for about 30 minutes before I use it in my world famous gratin, just to get rid of excess moisture.

But for pickling I wonder whether using raw might not be a better choice?

Posted by: CharlieBrown'sDildo at May 31, 2026 05:06 PM (iERP6)

99 I have shilled for herbed olive oil all over this thread but I am adding duck fat to my exhortations.

Posted by: Ben Had at May 31, 2026 05:06 PM (5P5DO)

100 Nova local, I did reduce the liquid, but maybe I need to change proportion of oil to vinegar?
The flavor tastes diluted, like an addition of water, almost, which surprised me a bit, even though I didn't expect the absorption common to the potato version.
It's a work in progress.
Certainly edible!

Posted by: barbarausa at May 31, 2026 05:08 PM (enw9G)

101 But for pickling I wonder whether using raw might not be a better choice?
Posted by: CharlieBrown'sDildo at May 31, 2026 05:06 PM (iERP6)

you may recall the excellent pickled cauliflower that was served at last year's Texas MoMe. it was made from frozen cauliflower.

Posted by: Pete Bog at May 31, 2026 05:09 PM (vu6Vu)

102 FLANK STEAK ... My first time ever working with this cut of beef turned out great ... Marinated several slabs overnight ... Dried them well with paper towels after breakfast and cut each slab in half (yielding thicker and thinner portions) ... Vacuum sealed in individual bags, then gave them all a 5-hour sous vide bath at 125 degrees ... The thinner portions were seared on the grill for 60 seconds each side ... The thicker portions got maybe 3 minutes each side (someone else manned the grill and I didn't pay close attention) ... Anyway, the steak knives we put out were barely used -- every slice was super tender!

Posted by: Kathy at May 31, 2026 05:10 PM (zuKcR)

103 CBD, I did 400 for 20 with a halfway flip, because I cut it fairly small, but maybe that wasn't enough.
I'll try blanched next, and then probably raw.
Thank God I like cauliflower, as I learn!

Posted by: barbarausa at May 31, 2026 05:11 PM (enw9G)

104 >>>You Suck At Cooking

Ha! That'd be me.

Posted by: m at May 31, 2026 05:14 PM (6wpGE)

105 >>1. Jimmy Dean has changed THEIR recipe. The sausage doesn't make near enough grease. Nor is it salty. Had to add lard to make gravy.

Posted by: rickb223 at May 31, 2026 04:13 PM

I bought some Jimmy Dean on sale a few months ago, and I'm sure you're right. Owens is far superior and slightly less in price. One of JD rolls is still in the freezer. I've bypassed it for Owens for months now.

Posted by: huerfano at May 31, 2026 05:14 PM (VJX5o)

106 Had coffee and toast this morning.
Currently working a box of Red Hots hard.
Defrosting a 5oz hamburger for cooking sometime this evening.
My dietary discipline has been shot to hell lately. Should work on that.

Posted by: From about That Time at May 31, 2026 05:17 PM (sl73Y)

107 Best pizza dough has beer in it

Posted by: Skip at May 31, 2026 05:20 PM (Ia/+0)

108 Although...I wonder if they have changed that!
Posted by: CharlieBrown'sDildo at May 31, 2026 04:07 PM (iERP6)
====

No, you cannot buy weed at the grocery store.

We are not barbarians.

Posted by: San Franpsycho at May 31, 2026 05:20 PM (RIvkX)

109 We are not barbarians.

Posted by: San Franpsycho at May 31, 2026 05:20 PM (RIvkX)

Recent evidence to the contrary!

Posted by: CharlieBrown'sDildo at May 31, 2026 05:21 PM (iERP6)

110 I have seen dandelion greens sold at the grocery. ERgo, weed is sold at the grocery.

Also, Chicago style is the best pizza. All others are ketchup on cardboard

Posted by: Ernest T. Bass at May 31, 2026 05:22 PM (jrgJz)

111 I have shilled for herbed olive oil all over this thread but I am adding duck fat to my exhortations.
Posted by: Ben Had at May 31, 2026 05:06 PM

Preach it!

Posted by: RedMindBlueState at May 31, 2026 05:24 PM (Wnv9h)

112 We are not barbarians.

Posted by: San Franpsycho at May 31, 2026 05:20 PM (RIvkX)

Recent evidence to the contrary!
Posted by: CharlieBrown'sDildo at May 31, 2026 05:21 PM

Somebody shake a Manhattan?

Posted by: RedMindBlueState at May 31, 2026 05:25 PM (Wnv9h)

113 RMBS, you can count on it. Buying it by the bucket !

Posted by: Ben Had at May 31, 2026 05:25 PM (5P5DO)

114 RMBS, you can count on it. Buying it by the bucket !
Posted by: Ben Had at May 31, 2026 05:25 PM

👍

Posted by: RedMindBlueState at May 31, 2026 05:26 PM (Wnv9h)

115 The big change is all the wine and liquor (and shampoo and soap and...) is under lock and key so some Teamster has to come open it while you wait.

Posted by: San Franpsycho at May 31, 2026 05:30 PM (RIvkX)

116 My first foray into growing basil and Italian parsley plants has succeeded ... too well. Pesto is no problem, and adding parsley to soups works well, but that's only consuming a small portion of the crop. Any suggestions?

Posted by: mrp at May 31, 2026 05:32 PM (rj6Yv)

117 115 The big change is all the wine and liquor (and shampoo and soap and...) is under lock and key so some Teamster has to come open it while you wait.
Posted by: San Franpsycho at May 31, 2026 05:30 PM (RIvkX)

That would be really, really annoying...

Posted by: Nova Local at May 31, 2026 05:32 PM (tOcjL)

118 Tonight is Black Pepper Beef and Broccoli with jasmine rice.

Posted by: San Franpsycho at May 31, 2026 05:33 PM (RIvkX)

119 mrp, just cut it back. You will always have way more than you can ever use.

Posted by: Ben Had at May 31, 2026 05:34 PM (5P5DO)

120 Any suggestions?
Posted by: mrp at May 31, 2026 05:32 PM (rj6Yv)

Neighbors, friends, relatives. Strangers.
In that order.

Posted by: From about That Time at May 31, 2026 05:35 PM (sl73Y)

121 and adding parsley to soups works well, but that's only consuming a small portion of the crop. Any suggestions?
Posted by: mrp

Tabouli salad

Posted by: Tuna at May 31, 2026 05:36 PM (lJ0H4)

122 mrp, you can try drying some of it.

Posted by: Ben Had at May 31, 2026 05:36 PM (5P5DO)

123 Make all the pesto you can, and freeze it in serving size batches for the winter.

Posted by: Kindltot at May 31, 2026 05:38 PM (rbvCR)

124 You can also can pesto if you don't want to freeze it

Posted by: Kindltot at May 31, 2026 05:39 PM (rbvCR)

125 I liked the pan explanation. We Eromeros use the same pan all the time, even though we have those other ones.

Posted by: Eromero at May 31, 2026 05:39 PM (LHPAg)

126 116 My first foray into growing basil and Italian parsley plants has succeeded ... too well. Pesto is no problem, and adding parsley to soups works well, but that's only consuming a small portion of the crop. Any suggestions?
Posted by: mrp at May 31, 2026 05:32 PM (rj6Yv)

You can always make an herb salad...best ones have 3-5 herbs, so you've got 2 good ones already. You eat this without any lettuce needed.

Posted by: Nova Local at May 31, 2026 05:39 PM (tOcjL)

127 … but that's only consuming a small portion of the crop. Any suggestions?

You can use them for snacks, too. Just wrap some goat cheese softened with cream, and flavored with salt and pepper; and toasted pine nuts (or any soft cheese, salted almonds, or whatever) with a basil leaf. Maybe with some chopped tomato added.

Won’t use up much, but it is very tasty.

And if you really like basil, you can make basil jelly.

1 cup tightly-packed basil leaves
6-½ cups sugar
1 cup vinegar
2 cups water
6 oz liquid fruit pectin

Bring everything except pectin to a full rolling boil, and boil hard for a minute, stirring constantly. Remove basil. Pour into hot sterilized jars and seal. You’ll get three to four pints of basil jelly. For the full effect, add a few drops of food coloring to the boiling mix.

But really, is it possible to have too much pesto?

Posted by: Stephen Price Blair at May 31, 2026 05:41 PM (kYmoU)

128 And New Jersey is so very civilized.

Posted by: nurse ratched at May 31, 2026 05:44 PM (wined)

129 Stephen Price Blair, now you've done it. I'm seeing basil.jellybwith a lamb shoulder steak, darn you.

Posted by: Ben Had at May 31, 2026 05:44 PM (5P5DO)

130 Mrs. F. puts her pesto in little square 4 oz tupperwares into the freezer.

Posted by: San Franpsycho at May 31, 2026 05:46 PM (RIvkX)

131 And New Jersey is so very civilized.
Posted by: nurse ratched at May 31, 2026 05:44 PM (wined)
====

Newark was decivilized in 1967 and never recovered.

Posted by: San Franpsycho at May 31, 2026 05:48 PM (RIvkX)

132 Just on a lark, I checked out Carmex for jeep wrangler. Over 10 years old (2014s) with 100k+ miles going for 17k and change.

Unreal.

Posted by: Aetius451AD work phone at May 31, 2026 05:50 PM (zZu0s)

133 I'm seeing basil.jellybwith a lamb shoulder steak, darn you.

I mostly had it on toast. But it was good on sandwiches as well. Even peanut butter sandwiches. But I like basil.

Posted by: Stephen Price Blair at May 31, 2026 05:53 PM (kYmoU)

134 Stephen Price Blair, so do I. I use basil in my bruschetta instead of parsley.

Posted by: Ben Had at May 31, 2026 05:59 PM (5P5DO)

135 I, too, am troubled by the asymmetrical shape of the pizza dough.

Posted by: Weasel at May 31, 2026 06:01 PM (1S3fY)

136 I, too, am troubled by the asymmetrical shape of the pizza dough.
Posted by: Weasel at May 31, 2026 06:01 PM (1S3fY)
===

This is part of the charm of homemade. It's imperfection.

Posted by: San Franpsycho at May 31, 2026 06:02 PM (RIvkX)

137 Newark was decivilized in 1967 and never recovered.

Posted by: San Franpsycho at May 31, 2026 05:48 PM (RIvkX)

Pretty much. Aside from a few restaurants and the airport, there is no reason to go to Newark.

Posted by: CharlieBrown'sDildo at May 31, 2026 06:03 PM (iERP6)

138 Daughter gave wife some cilantro in a pot. It's growing like crazy. I love the stuff.

Posted by: Ronster at May 31, 2026 06:03 PM (8yXJr)

139 However, CBD left a wide crust, I take the sauce and cheese to the edge.

Posted by: San Franpsycho at May 31, 2026 06:03 PM (RIvkX)

140 1 cup tightly-packed basil leaves
6-½ cups sugar
1 cup vinegar
2 cups water
6 oz liquid fruit pectin

Bring everything except pectin to a full rolling boil, and boil hard for a minute, stirring constantly. Remove basil. Pour into hot sterilized jars and seal. You’ll get three to four pints of basil jelly. For the full effect, add a few drops of food coloring to the boiling mix.

Posted by: Stephen Price Blair at May 31, 2026 05:41 PM (kYmoU

When do you add the pectin?

Posted by: Pete Bog at May 31, 2026 06:04 PM (vu6Vu)

141 This is part of the charm of homemade. It's imperfection.
Posted by: San Franpsycho at May 31, 2026 06:02 PM (RIvkX)

Because perfection is the sole province of the divine.
-Persian Rug and Pizza makers association

Posted by: Aetius451AD work phone at May 31, 2026 06:04 PM (zZu0s)

142 Because perfection is the sole province of the divine.
-Persian Rug and Pizza makers association
Posted by: Aetius451AD work phone at May 31, 2026 06:04 PM (zZu0s)
====

I think part of the appeal is the mystery. You never really know how it's going to come out until the first bite.

Posted by: San Franpsycho at May 31, 2026 06:06 PM (RIvkX)

143 132 Just on a lark, I checked out Carmex for jeep wrangler. Over 10 years old (2014s) with 100k+ miles going for 17k and change.

Unreal.
Posted by: Aetius451AD work phone at May 31, 2026 05:50 PM (zZu0s)

Just buy new - we still have too many illegals in the US skewing the used car market, even now...

Posted by: Nova Local at May 31, 2026 06:06 PM (tOcjL)

144 I, too, am troubled by the asymmetrical shape of the pizza dough.
Posted by: Weasel at May 31, 2026 06:01 PM (1S3fY)

That is a trick of the camera lens. That pizza is perfectly round. Kind of like when I see a picture of myself and say that is correct. Where are the sixpack abs and bulging biceps?

Posted by: Pete Bog at May 31, 2026 06:06 PM (vu6Vu)

145 If I may offer a suggestion. Try Classico garlic herb sauce as the base sauce for your pizza.

Posted by: Ben Had at May 31, 2026 06:07 PM (5P5DO)

146 The next time I travel to London I really need to go and experience Fallow.

CBD, did you make reservations when you went or did you just walk in?

Posted by: Scuba_Dude at May 31, 2026 06:07 PM (nDgTL)

147 Dear Lord, thank you for the Blessing of lots of food. Please bless your humble supplicant with lots of will power.

Ah-men.

Posted by: Adriane the Gourmet Dessert Critic . . . at May 31, 2026 06:08 PM (3ZUWJ)

148 White peaches are in season so batches of peachello to be made.

Posted by: Ben Had at May 31, 2026 06:09 PM (5P5DO)

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