Food Thread: Bread And Butter...A Match Made In Heaven

That color is amazing...it conjures visions of buxom farm maidens herding cows through idyllic pastures, then milking them gently for perfect, fatty, delicious milk. Then on to the creamery where the cream is churned lovingly into perfect, beautiful, delicious butter!

Add in a fresh sourdough loaf cooling on the counter, and life doesn't get much better! Well, I added a great NY strip steak and a nice green salad, and some grilled broccoli slices to placate my inner Vegan.

That butter is from a spectacular Paris department store called Le Bon Marché, which has an amazing food department...two floors of food and wine that is rivaled only by another Parisian department store! They have prepared foods and places to eat there and fresh produce and meats and cheese and fish and butter! about 25 feet of refrigerated displays filled with butter of all kinds, from everywhere in France.

They also vacuum pack it, so it has been preserved quite well! I was a bit apprehensive, but one bite of this perfectly salted butter with some of that sourdough bread eased my concern. It was perfect, even after nine months in the freezer!

******

That's the wrapper, and it really doesn't say much, other than the name of the company! There are dozens of these small creameries all across France, and they survive because the quality is usually quite high, and the flavor of the butter (and milk) varies by region, so the market is highly segmented. They do it with cheese and yogurt too...

******
This guy is funny, and completely apolitical, at least as far as I can tell.

I don't like the sound of cereal hitting the bowl

It's un-American!

Is your fridge broken?

Those were gifts for Easter!

Nuts!

******
Ah...scampydog does Chicago!

Travel changes the menu. Meals while traveling become part of the memory of the trip. Those that live in rural areas and don’t have access to the variety found in large cities understand this immediately. It doesn’t have to be exotic food or trendy restaurants either. Sometimes it’s just the things you can’t get back home - or more accurately, can’t get prepared correctly back home.
Spent last weekend in Chicago. Nephew graduated from law school - nice to have a lawyer in the family. Maybe.
The cravings started about three days before departure: a simple, authentic Italian beef sammich. Thin-sliced beef soaked in jus, good giardiniera, paper giving way before the first bite. Shortly after came the craving for a proper Chicago dog - dragged through the garden, all the right fixings. Ordinary food that somehow becomes the entire point of the trip.
First food stop was for the Italian beef sammich. Seasoned beef shaved thin, melted provolone, spicy giardiniera piled on top. Jus dripping through the wrapper and a bit of it down the wrist. Food Valhalla for a country boy. Pic is a bit blurry, about the same as my mental state after the first bite.

Next up: the Chicago dog. Yellow mustard, pickle, celery salt, and the criminally underrated sport peppers. Dog charred just enough and hanging over both ends of the bun. No onions, no tomatoes, no glow-in-the-dark relish - those toppings are for the unwashed. Dog was fine, but the homemade chips stole the show. Should have ordered a 10lb bag to go.

Tavern pizza for the finale? Sort of.
Knew the place was good the second we sat down. Small menu. Maybe seven appetizers, four salads, and 14-inch pizzas offered two ways: Tavern Style or Artisan. Efficient. No need to rewrite a novel/War and Peace when you know what you’re doing.
The Tavern pizza itself was solid - thin crust with burnt edges. Soppressata and smoked pancetta on all, garlic on one half, giardiniera on the other. Waiter gave a knowing nod – or you’re an idiot nod, but I’ll humor you. Tourist.
The surprise winner was the Sunday Salad.
Big plate. Awkward oversized tongs like something borrowed from an ear, nose, and throat doctor’s office. Little gem lettuce base, balanced amounts of salami, ditalini, cheeses, firm beans, finely chopped vegetables, and a red wine vinegar-sweet Italian dressing that tied the whole operation together. Damnit, it worked. For about fifteen minutes, I was half vegan.

******

******
The garlic is doing well! I think. 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! Now I have to figure out when to harvest! Late June into July seems like the consensus. But I'm a Dildo, not a farmer! In case it doesn't work out, 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 June 14, 2026 04:00 PM (Ia/+0)

2 FOOD!

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:02 PM (/HDaX)

3 Spent 12 years in the Chicago area. Those photos look quite familiar.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:04 PM (/HDaX)

4 Making a BLT later, something not hot on a hot day

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

5 Oh boy!
The boogers thread!
Sous vide en crote flambe!

Posted by: Commissar of plenty and festive little hats at June 14, 2026 04:05 PM (Kt19C)

6
Try to read one of those online recipes and there's paragraph after paragraph of AI-generated bosh about how it's the ambrosia of the gods, etc. And ad after ad. Somewhere way down at the end is the actual list of ingredients and instructions.

Posted by: Hadrian the Seventh at June 14, 2026 04:05 PM (O0L8i)

7 Got a ribeye in the fridge waiting to grill. I also have a line of thunderstorms due to arrive about dinnertime.

Contingency plans may need to be invoked.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:06 PM (/HDaX)

8 Hello foodsters.

L&T dragged me three hours to Red Lodge for lunch. About to head home. Lunch was delicious. Eat hardy.

Posted by: Pete Bog at June 14, 2026 04:06 PM (ibN01)

9 great pics Scampy!

Posted by: AZ deplorable moron at June 14, 2026 04:06 PM (+EHgv)

10 L&T dragged me three hours to Red Lodge for lunch. About to head home. Lunch was delicious. Eat hardy.

Red Lodge, MT?

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:07 PM (/HDaX)

11 Tritip ready to be grilled. It'll be 105F when I cook.
Summer might have arrived.

Posted by: AZ deplorable moron at June 14, 2026 04:08 PM (+EHgv)

12 I just pulled a Buddy's cheese pizza out of the oven to which I added anchovies and extra mozzarella, as one ought.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 14, 2026 04:09 PM (kpS4V)

13 Hot dogs require chili.

Posted by: I am the Shadout Mapes, the Housekeeper at June 14, 2026 04:09 PM (B0NCh)

14 Pancake my eyes off of you...haha!

Sounds like something Mr. Dmlw would say. And then I would say he's sappy.

Posted by: Dash my lace wigs! at June 14, 2026 04:10 PM (h7ZuX)

15 Somewhere way down at the end is the actual list of ingredients and instructions.

Posted by: Hadrian the Seventh at June 14, 2026 04:05 PM (O0L8i)

It is the most irritating thing I deal with when researching recipes for this post and for myself.

Posted by: CharlieBrown'sDildo at June 14, 2026 04:10 PM (PLxDd)

16 Speaking of Chicago eats (I know, here it comes), I just learned that the chocolate brownie is a Chicago creation.

Created by Mrs Palmer of Palmer House fame -- originally made with an apricot glaze and walnuts. Gotta try it with that glaze.

Posted by: Big Fat Meanie at June 14, 2026 04:10 PM (qwx/I)

17 Nice food erotica, scampydog. Mmmm, sporty peppers....

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 14, 2026 04:11 PM (kpS4V)

18 Somewhere way down at the end is the actual list of ingredients and instructions.

Adblockers help somewhat but it's still a major pain.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:12 PM (/HDaX)

19 I was feeling in a bit of a cocktail rut, what with our reliance on GandTs, gimlets, margaritas, etc. I happened to be at H-Mart a few days ago, when what should I see but a can of passion fruit juice. It's just juice; no sugar, no preservatives, just juice.

Naturally, I did what anyone with an ounce of common sense would do, and made Hurricanes for the wife and me. I made homemade grenadine a couple of weeks ago, so I was set. It was spectacular. Refreshing, and

1 oz each white and dark rum (my hand slips sometimes)
1 oz passion fruit juice
1/2 oz fresh orange juice
1/4 oz each of grenadine, lime juice, and simple syrup
A slice of orange and maraschino cherry, for garnish

Combine ingredients in a shaker with ice, shake, strain into a CHILLED Hurricane glass (from Amazon) with more cubed ice. Garnish.

Feels like summer.

Posted by: Archimedes at June 14, 2026 04:12 PM (Riz8t)

20 Makers Mark is offering up their standard Bourbon with Red, White and Blue wax trim instead of the traditional all red.

It's a nice touch for our 250th.

No Martini's tonight.

Posted by: Martini Farmer at June 14, 2026 04:14 PM (jehhT)

21 Try to read one of those online recipes and there's paragraph after paragraph of AI-generated bosh about how it's the ambrosia of the gods, etc. And ad after ad. Somewhere way down at the end is the actual list of ingredients and instructions.

That's why God created mice with scrolling wheels.

Posted by: Archimedes at June 14, 2026 04:14 PM (Riz8t)

22 "Somewhere way down at the end is the actual list of ingredients and instructions"

Lots of the recipes I see today have a "jump to recipe" button at the beginning...which I pretty much always use. No, I don't care about how you once at this dish on a trip somewhere and why you were on that trip and how many times you've tried to recreate the dish, etc. etc. etc.

Posted by: Art Rondelet of Malmsey at June 14, 2026 04:14 PM (TrISa)

23 Try to read one of those online recipes and there's paragraph after paragraph of AI-generated bosh about how it's the ambrosia of the gods, etc. And ad after ad. Somewhere way down at the end is the actual list of ingredients and instructions.
Posted by: Hadrian the Seventh

You can take your chances with the "jump to recipe" button, but it's just as likely to be a "please load more ads" button.

So: start at the bottom and scroll up.

The worst that happens then is it's a 10-year-old recipe post and you have to scroll past all the inane comments.

"This recipe for smoked brisket doesn't comport with my vegan lifestyle."

"Sounds great, but does anyone have a gluten-free soy-free dairy-free nut-free alternative for every ingredient except the water?"

"Be careful of microplastics if you store the leftovers in anything but pure stainless steel!"

And, of course, the AI-generated ads posing as comments.

Posted by: mikeski at June 14, 2026 04:15 PM (VHUov)

24 Yep. Montana.

There is an iPhone app called just the recipe that strips out the recipe and ingredients.

Posted by: Pete Bog at June 14, 2026 04:16 PM (Iz8Ar)

25 1 oz each white and dark rum (my hand slips sometimes)
1 oz passion fruit juice
1/2 oz fresh orange juice
1/4 oz each of grenadine, lime juice, and simple syrup
A slice of orange and maraschino cherry, for garnish

Combine ingredients in a shaker with ice, shake, strain into a CHILLED Hurricane glass (from Amazon) with more cubed ice. Garnish.

Feels like summer.

The less said about that plastic-cupped abomination served at Pat O'Brien's in Nawlins, the better.

Posted by: Archimedes at June 14, 2026 04:16 PM (Riz8t)

26 I'm enjoying all of the X posts from foreigners visiting the USA for World Cup. Sausage gravy and biscuits seems to be a pleasant surprise for them. Mr Dmlw got a hankering for that, so I made him some this morning. I don't believe I'd ever made sausage gravy before, but he said it was better than Bob Evans, so I guess I did good.

Posted by: Dash my lace wigs! at June 14, 2026 04:17 PM (h7ZuX)

27 At sometime in ancient Asian history, soup dumplings were inadvertantly considered food, when in fact they were created as a form of interrogation torture.

For the "soup dumpling" to be perfect, it must be very hot. Some would say molten hot. To eat a soup dumpling at the proper time you exchange taste for pain. If you are lucky, the numbness in your mouth created by the incessant heat lessens just enough so that you get a smidge of flavor for your efforts. This is further compromised by all the jumping around and sharp intake of breath.

Soup dumplings in their proper form are a form of torture.

Posted by: Orson at June 14, 2026 04:17 PM (dIske)

28 As I mentioned in the book thread this morning, I just read Remembrance of Things Paris: Sixty Years of Writing from Gourmet. Amazing collection of essays from 1941 or 1942 through about 2002, about food in Paris.

It also included recipes. From the Hôtel Meurice (I get flashbacks to Gay Purr-ee on that name), I made a chocolate mousse cake that is incredible.

Mousse
8 oz bittersweet chocolate
1-1/8 cup cream
4 egg whites
3-½ tbsp sugar
1-½ tbsp orange liqueur

Melt chocolate over double boiler; let cool. Beat cream to soft peaks. Beat egg whites to frothy and add sugar a very little at a time, beating just to stiff peaks. Beat in chocolate, stir in liqueur, and fold in whipped cream. Spoon into a 6-inch springform pan (at least 3 inches deep), smoothing the top, and freeze, covered with plastic wrap, for at least four hours.

Ganache & Topping
1-2 tbsp cream
1-2 oz bittersweet chocolate
1 tsp cocoa powder

Microwave cream and chocolate for 10-15 seconds and stir until smooth. Spread over mousse and freeze again for at least one hour. Sift cocoa powder over top.

The original uses 14 eggs; I cut it down to only 6 servings.

Posted by: Stephen Price Blair at June 14, 2026 04:17 PM (kYmoU)

29 Usual collard greens simmering on Sunday. Maybe finish off some frozen Walmart cod filets. Glamorous. Surviving ok I guess

Posted by: Billythesquid at June 14, 2026 04:18 PM (ijc3Q)

30 The worst that happens then is it's a 10-year-old recipe post and you have to scroll past all the inane comments.

The worst that can happen is that the recipe is as badly AI generated as the ad-filler above it.

Posted by: Stephen Price Blair at June 14, 2026 04:18 PM (kYmoU)

31 Did anyone share this with Piper?
https://shorturl.at/7oEL5

Posted by: Helena Handbasket at June 14, 2026 04:19 PM (R+iUD)

32 I feel like the Gell-Mann Amnesia Syndrome needs an update for the AI era.

Posted by: Stephen Price Blair at June 14, 2026 04:20 PM (kYmoU)

33 Couple friends joining me on the beach for a late lunch picnic.

Sammiches with roasted eggplant, hummus, Turkey, havarti, lettuce onion and tomato

Watermelon salad with feta and mint

Shortcakes with fresh picked raspberries, mint, marscapone and sweet cream on the top

And cold beer.

Posted by: nurse ratched. at June 14, 2026 04:21 PM (A5RD0)

34 Yep. Montana.

There is an iPhone app called just the recipe that strips out the recipe and ingredients.

Nice. Never got to eat in Red Lodge but did stop for dinner once in Absarokee.

And I'm downloading the Just the Recipe app right now.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:22 PM (/HDaX)

35 Italian Beef, Chicago dog... all that's missing is the third component of the holy trinity -- a Maxwell Street Polish.

Chicago pizza it own trinity -- regular, deep dish, and tavern-style.

Chicago is a crime-ridden hellhole that's been electing Democrats for a hundred years, but the food is good.

Posted by: Rodrigo Borgia at June 14, 2026 04:22 PM (IG3/x)

36 what's the noise? Oh, right. Butter.

Posted by: Kindltot at June 14, 2026 04:22 PM (rbvCR)

37
I'm enjoying all of the X posts from foreigners visiting the USA for World Cup. Sausage gravy and biscuits seems to be a pleasant surprise for them.

_________

Barbecue as well as Tex-Mex seem popular as well.

Posted by: Hadrian the Seventh at June 14, 2026 04:23 PM (O0L8i)

38 This guy is funny, and completely apolitical, at least as far as I can tell.

To quote a certain Aussie YouTuber, "*sigh* F*ckin' hell, Terry."

Posted by: RedMindBlueState at June 14, 2026 04:24 PM (Wnv9h)

39 so what do I do with garlic scapes?

Posted by: Kindltot at June 14, 2026 04:24 PM (rbvCR)

40
I think among the best things continental Europeans can be exposed to is the full American breakfast.

Posted by: Hadrian the Seventh at June 14, 2026 04:24 PM (O0L8i)

41 > "Be careful of microplastics if you store the leftovers in anything but pure stainless steel!"
Posted by: mikeski at June 14, 2026 04:15 PM (VHUov)

Made from the finest Chinesium. Now with extra lead and mercury!

Posted by: Rodrigo Borgia at June 14, 2026 04:25 PM (IG3/x)

42 Barbecue as well as Tex-Mex seem popular as well.
Posted by: Hadrian the Seventh at June 14, 2026 04:23 PM (O0L8i)

Oh, yeah! Barbecue is blowing their minds!

Posted by: Dash my lace wigs! at June 14, 2026 04:25 PM (h7ZuX)

43 Posted by: nurse ratched. at June 14, 2026 04:21 PM

Now that sounds like summer.

Posted by: RedMindBlueState at June 14, 2026 04:25 PM (Wnv9h)

44 > 39 so what do I do with garlic scapes?
Posted by: Kindltot at June 14, 2026 04:24 PM (rbvCR)

They are excellent in salads (if you like garlic, understood).

Posted by: Rodrigo Borgia at June 14, 2026 04:25 PM (IG3/x)

45 Did anyone share this with Piper?
https://shorturl.at/7oEL5
Posted by: Helena Handbasket

The truth will set you free!

Posted by: AZ deplorable moron at June 14, 2026 04:25 PM (+EHgv)

46 I'm enjoying all of the X posts from foreigners visiting the USA for World Cup. Sausage gravy and biscuits seems to be a pleasant surprise for them. Mr Dmlw got a hankering for that, so I made him some this morning. I don't believe I'd ever made sausage gravy before, but he said it was better than Bob Evans, so I guess I did good.
Posted by: Dash my lace wigs! at June 14, 2026 04:17 PM (h7ZuX)

"It looked like a construction site in the rain"

Posted by: Kindltot at June 14, 2026 04:25 PM (rbvCR)

47 When I was a kid, i used to make a snack with butter smeared between two gram crackers.

Actually it was margarine because my Mom belived in the family eating "healthy".

Posted by: pawn at June 14, 2026 04:26 PM (+rSJz)

48 Sounds like you're living my best life, Scampydog. My previous employer was in a Chicago suburb. I miss flying there on a regular basis because there were so many great places to eat, most of my favorites were nowhere near downtown....

Posted by: Matthew Kant Cipher at June 14, 2026 04:26 PM (kOluj)

49 > Sausage gravy and biscuits seems to be a pleasant surprise for them.
Posted by: Dash my lace wigs! at June 14, 2026 04:17 PM (h7ZuX)

To be fair, it does look pretty nasty (especially considering how delicious it is).

Posted by: Rodrigo Borgia at June 14, 2026 04:27 PM (IG3/x)

50 But now that you mention it, I would love Tex-Mex right now. Don't have any of that nearby and I don't have stuff on hand to make any. Poor me.

Posted by: Dash my lace wigs! at June 14, 2026 04:27 PM (h7ZuX)

51 The lovely and delightful Mrs naturalfake has gone a bit nuts over the World Cup-

She's made one of our Cocktail Dinners fortified with Nachos and Guacamole to watch the Japan/Squarehead game.

I made G&Ts with Sheringham Kazuki Gin in honor of the Japanese team.

Half the population of the Netherlands must be in Dallas. A vast Orange field in the stadium.

Posted by: naturalfake at June 14, 2026 04:30 PM (iJfKG)

52
Still cooking down the inventory here. Today: getting bread scraps out of the freezer and making bread pudding. Found some apple cinnamon jelly in the fridge. Gonna melt that and pour it over the top when it's done.

I estimate 15+ pounds of pasta accumulated in a fit of absent-mindedness. Also making a chicken pesto salad today -- out of neglected things found in the fridge and freezer, of course.

I thought I had cooked up all the ground beef into one thing or another, but this morning to my dismay I found another half-pound of it in the freezer. Sigh. Not enough to really make anything except a couple of burgers? I'll figure it out later this week.

Everyone is under strict orders not to buy any food for this place unless they run it by me.

Posted by: Blonde Morticia at June 14, 2026 04:31 PM (n7rxJ)

53
Actually it was margarine because my Mom belived in the family eating "healthy".

Posted by: pawn at June 14, 2026 04:26 PM (+rSJz)

_______

"Eat this yellow-colored axle grease. It's healthy!"

Posted by: Hadrian the Seventh at June 14, 2026 04:31 PM (O0L8i)

54 The Paris Bon Marche definitely isn't the old Seattle Bon Marche, although that was pretty good in its day.

Posted by: LASue at June 14, 2026 04:31 PM (lCppi)

55 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks

Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

56 Packing for travel, so in and out.

Best food I made this week - fresh crab pasta with air fried diced eggplant and grape tomatoes. White wine, olive oil, and all the Italian seasonings (eggplant was air fried with those seasonings as well and in a little cornstarch). A way to get 1 lb of fresh crab to be enough for 6 eaters...aka, affordable splurge.

Posted by: Nova Local at June 14, 2026 04:32 PM (tOcjL)

57 ABL

I always forget I have it until the charge appears

Posted by: Pete Bog at June 14, 2026 04:32 PM (tX2Xf)

58 We used to put a little butter on saltine crackers. It was something my mom used to give us when we had a stomach flu.

And some ginger ale.

Posted by: Martini Farmer at June 14, 2026 04:33 PM (jehhT)

59 I made swiss chard for dinner last night.
I also got a rice cooker, and discovered that the "porridge" setting is wonderful for making corn meal mush.

Posted by: Kindltot at June 14, 2026 04:34 PM (rbvCR)

60 Did anyone share this with Piper?
https://shorturl.at/7oEL5
Posted by: Helena Handbasket at June 14, 2026 04:19 PM

LMAO! The RMBS Mom and I were having a post-theater dinner last night, and one of the restaurant's special's was a baby kale Caesar salad. The poor waitress seemed almost apologetic about it.

Posted by: RedMindBlueState at June 14, 2026 04:34 PM (Wnv9h)

61
Wholley Kau!

She just brought in Dates wrapped in Bacon and Drizzled with Basaltic Vinegar, also Shrimps.

The game may be eh, okay but the comestibles are first class!!!

Posted by: naturalfake at June 14, 2026 04:34 PM (iJfKG)

62
Posted by: Stephen Price Blair at June 14, 2026 04:17 PM (kYmoU)

==============

Do you eat it frozen or what?

Posted by: Blonde Morticia at June 14, 2026 04:34 PM (n7rxJ)

63 I always forget I have it until the charge appears

Yeah, I just noticed that "pay in app" means you have to pay to use the app.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:34 PM (/HDaX)

64 When I was a kid, i used to make a snack with butter smeared between two gram crackers.

My mom used to make us cornflakes, with melted butter, salt, and garlic. I recently recreated the recipe from memory (hint: cornflakes, melted butter, salt, and garlic). Still amazing.

Posted by: Stephen Price Blair at June 14, 2026 04:36 PM (kYmoU)

65 Being as poor as dirt I've come to appreciate simple bread and butter, especially if the bread is from the Italian bakery next door.

Posted by: Northernlurker , Maple Syrup MAGA at June 14, 2026 04:36 PM (gUy7A)

66 Do you eat it frozen or what?

Yes. Depending on your knife you may wish to dip it in water between cuts.

Stores well in the freezer, to the extent that you can avoid removing it “for just one more wafer-thin slice” so often that there’s nothing left to store.

Posted by: Stephen Price Blair at June 14, 2026 04:38 PM (kYmoU)

67 For work lunch i take 3 cookies, sometimes its gram crackers, plain as they come. I like them

Posted by: Skip at June 14, 2026 04:38 PM (Ia/+0)

68 Compound butter is my new food frontier.

Posted by: mrp at June 14, 2026 04:38 PM (rj6Yv)

69
Do you eat it frozen or what?

Yes. Depending on your knife you may wish to dip it in water between cuts.

Stores well in the freezer, to the extent that you can avoid removing it “for just one more wafer-thin slice” so often that there’s nothing left to store.
Posted by: Stephen Price Blair

============

Hmm. So it's like super-aerated ice cream?

Posted by: Blonde Morticia at June 14, 2026 04:40 PM (n7rxJ)

70 Lunch was a tuna sandwich...

Mayo
Black pepper
Garlic powder
Dash of Wocestershire
VERY SMALL amount of liquid smoke (a little goes a long way here)

Served on a sub roll with sharp Tillamook cheddar, sliced Roma tomato, and sliced olives (green or black... both are good for this). No romaine lettuce on hand or that would have also gone on.

It was good enough that I had a second round, but in deference to my "diabeetus" I skipped the role, cubed up the cheese and tomato, and ate it as a kind of salad.

Posted by: Rodrigo Borgia at June 14, 2026 04:41 PM (IG3/x)

71 I like Kerrygold butter. It too has that nice yellow color. The cheaper brands are lighter in color and almost milky. Not appetizing to look at. Instead of conjuring up images of French girls with majestic racks gently milking cows, it conjures up images of tatted lonely fatties furiously jerking off Minotaurs.

KG is also softer and easier to cut than cheaper brands.

Taste is subjective, but I think KG has a more ‘buttery’ taste.

YMMV.

Posted by: Elric the Blade at June 14, 2026 04:41 PM (gZ/oN)

72 Hmm. So it's like super-aerated ice cream?

Yeah. It’s a “cake” insofar as it is round and served in slices. I consider it ice cream.

Posted by: Stephen Price Blair at June 14, 2026 04:42 PM (kYmoU)

73 > I skipped the role

"Roll".

Posted by: Rodrigo Borgia at June 14, 2026 04:43 PM (IG3/x)

74 Black olive bread with more butter than necessary is delicious.

Posted by: Northernlurker , Maple Syrup MAGA at June 14, 2026 04:44 PM (gUy7A)

75 My mom used to make us cornflakes, with melted butter, salt, and garlic. I recently recreated the recipe from memory (hint: cornflakes, melted butter, salt, and garlic). Still amazing.
Posted by: Stephen Price Blair at June 14, 2026 04:36 PM (kYmoU)

My mom made "fried" chicken that was rolled in cornflakes w/the same ingredients. It was great.

Posted by: LASue at June 14, 2026 04:45 PM (lCppi)

76 I like Kerrygold butter. It too has that nice yellow color. The cheaper brands are lighter in color and almost milky. Not appetizing to look at. Instead of conjuring up images of French girls with majestic racks gently milking cows, it conjures up images of tatted lonely fatties furiously jerking off Minotaurs.

I've never been that emotionally invested in my butter. I do like the Kerry Gold sharp cheddar at Costco, though.

Posted by: Archimedes at June 14, 2026 04:47 PM (Riz8t)

77 Sammiches with roasted eggplant, hummus, Turkey, havarti, lettuce onion and tomato.

Posted by: nurse ratched. at June 14, 2026 04:21 PM (A5RD0)

Turkey is the 9mm of sandwich meat.

Posted by: CharlieBrown'sDildo at June 14, 2026 04:47 PM (PLxDd)

78 I’m not a chic-fil-a dicksmoker, and in fact I’ve never been to a CFA in my life. But they have an avocado lime ranch dressing in the refrigerated section of certain supermarkets that’s very good. Different. I’ll admit when I first saw ‘avocado lime ranch,’ I thought it might taste like something left on the sheets after a Pride Month party. But it’s really good.

Posted by: Elric the Blade at June 14, 2026 04:48 PM (gZ/oN)

79 Am I a heathen for buying a 750 ml bottle of Everclear? I did use 4/5ths of it to make a Mimosa ... tincture.

/ducks

/runs

Posted by: Gmac-WTF did you think was going to happen? at June 14, 2026 04:48 PM (Q/FnY)

80 CBD,

So did you bring that butter back with you from France, or have it shipped here?

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:50 PM (/HDaX)

81 Apparently, eggs are going back up again.

That's going to surprise a few chickens!

Posted by: Hour of the Wolf at June 14, 2026 04:51 PM (qx7Zg)

82 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks

Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

Damned if I know! I'm curious what the Horde is going to come up with!

Posted by: CharlieBrown'sDildo at June 14, 2026 04:52 PM (PLxDd)

83 I don't really like paper on my sandwich.

Posted by: Aetius451AD work phone at June 14, 2026 04:53 PM (zZu0s)

84 So did you bring that butter back with you from France, or have it shipped here?

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 04:50 PM (/HDaX)

Brought it back. We had it vacuum sealed at the store, then froze it as soon as we got back home. I have three more packages of different stuff, so it's going to be interesting and fattening to taste the differences.

Posted by: CharlieBrown'sDildo at June 14, 2026 04:53 PM (PLxDd)

85 I sous-vided bison steaks last night. They were … meh. Too tough. The problem is the only bison available around here outside of exotic meat stores is the low-rent pre-packed supermarket crap. Can’t get fresh bison here. Which is odd because the selection of beef here is otherwise phenomenal, and not insanely priced.

Posted by: Elric the Blade at June 14, 2026 04:54 PM (gZ/oN)

86 Turkey is the 9mm of sandwich meat.
Posted by: CharlieBrown'sDildo

I had no idea you knew that and actually had a sense of humor too!

Posted by: AZ deplorable moron at June 14, 2026 04:54 PM (+EHgv)

87 Pickle on a hot dog?

We, as a species, are doomed.

Posted by: Aetius451AD work phone at June 14, 2026 04:54 PM (zZu0s)

88 Typical Florida summer afternoon beach thunderboomer just passed through here.

One and a half inches in 20 minutes.

This will kick off the mosquitoes. They have been pretty laid back so far this year.

Posted by: pawn at June 14, 2026 04:54 PM (+rSJz)

89 Sammy===> Sandwich

Posted by: Aetius451AD work phone at June 14, 2026 04:55 PM (zZu0s)

90 Crushed cornflakes were a standard part of the breading in one great-grandma's fried chicken recipe. The other great-grandma just did some magic with flour, herbs, and spices.

Both were amazing, as was everything else they cooked.

I really wish I'd made them teach me some of their recipes, but this was long enough ago that boys weren't encouraged to learn to cook. I did learn basic things, but not the complex stuff ... and of course none of it was written down.

They could do things like bake a fancy cake using a WOOD RANGE. They had gas by the time I came along, but they both still had their old wood ranges in the basement, just in case.

When I consider the careful attention it takes me just to grill meat properly, that's just amazing to me. They must've had wizard-level skills at building and controlling a fire.

Posted by: Rodrigo Borgia at June 14, 2026 04:57 PM (IG3/x)

91 Pickle on a hot dog?

We, as a species, are doomed.

Posted by: Aetius451AD work phone at June 14, 2026 04:54 PM (zZu0s)

Well...it's from Chicago. What did you expect?

Posted by: CharlieBrown'sDildo at June 14, 2026 04:58 PM (PLxDd)

92 Had a NY strip steak (not because of the Knicks. It was on sale), a potato, green pepper, and an old tomato that was still 'good' but only if you throw it in a skillet with everything else. I live in a condo and an actual grill is a PITA to own due to restrictions (condo). So electric 'grill' is what I use. Don't stone me. Used a skillet for the veggies/potato.

Posted by: Puddleglum, cheer up for the worst is yet to come at June 14, 2026 04:58 PM (sAmhv)

93 So, roast beef is the .45.

But then there's ham.

Ham= .45
Turkey= 9mm
Roast beef= .50bmg
Rotisserie Chicken= .40? Or .357? Its really good.

Posted by: Aetius451AD work phone at June 14, 2026 04:58 PM (zZu0s)

94 She just brought in Dates wrapped in Bacon and Drizzled with Basaltic Vinegar, also Shrimps.

Posted by: naturalfake at June 14, 2026 04:34 PM (iJfKG)

Basaltic vinegar...sounds crunchy.

Posted by: Dash my lace wigs! at June 14, 2026 04:58 PM (h7ZuX)

95 Sandwich==> Sammy===> sammich

Posted by: Aetius451AD work phone at June 14, 2026 04:59 PM (zZu0s)

96 Excellent Chicago itinerary!

I would have had to add a Maxwell Street Polish from Al's Original on Union St.

and maybe a couple of dogs from Gene & Judes out by Grand and River ... though outside the city limits ...

Posted by: sock_rat_eez at June 14, 2026 04:59 PM (VyBeY)

97 94, LOL!

Posted by: sock_rat_eez at June 14, 2026 05:00 PM (VyBeY)

98 I bought some farmer cheese last week and I find that I don't really know what to do with it. If I eat it from a bowl like cottage cheese, it's not as appealing as cottage cheese. If I try to spread it on toast like cream cheese, it doesn't spread as well as cream cheese and it's more bland than cream cheese.

I guess I don't get the appeal.

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:00 PM (FMtrg)

99 > 79 Am I a heathen for buying a 750 ml bottle of Everclear? I

Not as much as those who waste money on high-end vodka.

Yeah, cheap rotgut vodka is bad, but above a certain quality (which is nowhere near the top end of the market), there's no significant difference between brands.

You could take your Everclear, dilute it about 50:50, and not one of the vodka snobs could tell it apart from their preferred brand.

Obviously flavored vodka is different.

Posted by: Rodrigo Borgia at June 14, 2026 05:00 PM (IG3/x)

100 Corn on the cob, cooked in the shuck.

Posted by: Eromero at June 14, 2026 05:01 PM (LHPAg)

101 >>>>93 So, roast beef is the .45.

But then there's ham.

Ham= .45
Turkey= 9mm
Roast beef= .50bmg
Rotisserie Chicken= .40? Or .357? Its really good

Pimento loaf = zip gun

Posted by: Archimedes at June 14, 2026 05:01 PM (Riz8t)

102 Ah, my beer of choice today is....Yuengling Lager. Good solid 'Murican beer!

Posted by: Puddleglum, cheer up for the worst is yet to come at June 14, 2026 05:01 PM (sAmhv)

103 Well...it's from Chicago. What did you expect?
Posted by: CharlieBrown'sDildo at June 14, 2026 04:58 PM (PLxDd)

At least pickle relish conforms to the hotdogs. Chili, same.

A pickle spear? Its like eating a motorcycle with a sidecar.

Posted by: Aetius451AD work phone at June 14, 2026 05:02 PM (zZu0s)

104 98 I bought some farmer cheese last week and I find that I don't really know what to do with it. If I eat it from a bowl like cottage cheese, it's not as appealing as cottage cheese. If I try to spread it on toast like cream cheese, it doesn't spread as well as cream cheese and it's more bland than cream cheese.

I guess I don't get the appeal.
Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:00 PM (FMtrg)

It's more a ricotta alternative...useful for pasta filling/lasagna if you want something a little different...

Posted by: Nova Local at June 14, 2026 05:02 PM (tOcjL)

105 Pimento loaf = zip gun
Posted by: Archimedes at June 14, 2026 05:01 PM (Riz8t)

Maybe .32?

Head cheese? Liverwurst?

Posted by: Aetius451AD work phone at June 14, 2026 05:03 PM (zZu0s)

106 ou could take your Everclear, dilute it about 50:50, and not one of the vodka snobs could tell it apart from their preferred brand.

Posted by: Rodrigo Borgia

That might not be true for all proofs.

Posted by: AZ deplorable moron at June 14, 2026 05:04 PM (+EHgv)

107 She just brought in Dates wrapped in Bacon and Drizzled with Basaltic Vinegar, also Shrimps.

Posted by: naturalfake at June 14, 2026 04:34 PM (iJfKG)

Basaltic vinegar...sounds crunchy.
Posted by: Dash my lace wigs! at June 14, 2026 04:58 PM (h7ZuX)

Hey, you gotta lava geological cooking.

Posted by: naturalfake at June 14, 2026 05:04 PM (iJfKG)

108 >>>>93 So, roast beef is the .45.

But then there's ham.

Ham= .45
Turkey= 9mm
Roast beef= .50bmg
Rotisserie Chicken= .40? Or .357? Its really good

Pimento loaf = zip gun
Posted by: Archimedes at June 14, 2026 05:01 PM

And the Food/Gun Thread crossover is complete.

Posted by: RedMindBlueState at June 14, 2026 05:05 PM (Wnv9h)

109 Pimento loaf = zip gun
Posted by: Archimedes at June 14, 2026 05:01 PM (Riz8t)

Maybe .32?

Head cheese? Liverwurst?
Posted by: Aetius451AD work phone at June 14, 2026 05:03 PM (zZu0s)

What do you rank as a water pistol?

Posted by: Hour of the Wolf at June 14, 2026 05:05 PM (qx7Zg)

110 55 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks
Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh

My guess is that it's kidspeak, like pesketti is spaghetti and taters is potatoes.

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:05 PM (FMtrg)

111 Sammich comes from samwich, which is how many of us in the flyover states grew up pronouncing sandwich. Occasionally served on a nakyin instead of a plate.

Posted by: Dash my lace wigs! at June 14, 2026 05:05 PM (h7ZuX)

112 > Ham= .45
Turkey= 9mm
Roast beef= .50bmg
Rotisserie Chicken= .40? Or .357? Its really good

Spam: .25 auto

Posted by: Rodrigo Borgia at June 14, 2026 05:06 PM (IG3/x)

113 I have never drank straight ever clear. Dont taste the chemicals.

I would expect everclear to be 'hot' which is usually a sign of low end vodka.

I am not longer a vodka aficionado after I discovered good rum.

Posted by: Aetius451AD work phone at June 14, 2026 05:06 PM (zZu0s)

114 Occasionally served on a nakyin instead of a plate.
Posted by: Dash my lace wigs

You had napkins?
Luxury!

Posted by: AZ deplorable moron at June 14, 2026 05:07 PM (+EHgv)

115 > That might not be true for all proofs.
Posted by: AZ deplorable moron at June 14, 2026 05:04 PM (+EHgv)

Well, yeah, but you could just adjust the amount of water you add.

Posted by: Rodrigo Borgia at June 14, 2026 05:07 PM (IG3/x)

116 I rotate lunch meat, its all.boring after 40 some years
Peppered Turkey this week, chicken salad last week

Posted by: Skip at June 14, 2026 05:07 PM (Ia/+0)

117 What do you rank as a water pistol?
Posted by: Hour of the Wolf at June 14, 2026 05:05 PM (qx7Zg)

Hmmm, something light that has no substance. Butter on bread?

Posted by: Aetius451AD work phone at June 14, 2026 05:07 PM (zZu0s)

118 It's more a ricotta alternative...useful for pasta filling/lasagna if you want something a little different...
Posted by: Nova Local at June 14, 2026 05:02 PM (tOcjL

The packaging promised more ....

But I can see how it would make a nice pasta filling.

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:08 PM (FMtrg)

119 Turkey is the 9mm of sandwich meat.
Posted by: CharlieBrown'sDildo at June

In that it’s affordable and in the right hands is effective and enjoyable?

Posted by: nurse ratched. at June 14, 2026 05:08 PM (A5RD0)

120 Underwood chicken spread = .38. Cheap, but effective.

Posted by: Aetius451AD work phone at June 14, 2026 05:08 PM (zZu0s)

121 Last year Mrs Eez harvested our garlic in the first week of August.

Posted by: sock_rat_eez at June 14, 2026 05:09 PM (VyBeY)

122 Lunch meat -- a favorite snack is buffalo chicken lunch meat wrapped in a crunchy iceberg lettuce leaf. Mmm!

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:09 PM (FMtrg)

123 > I would expect everclear to be 'hot' which is usually a sign of low end vodka.

Posted by: Aetius451AD work phone at June 14, 2026 05:06 PM (zZu0s)

There is literally nothing in it but alcohol and a trace amount of water. Any "hotness" is going to be there because you're essentially drinking pure ethanol.

Same stuff as used in most blended whiskey, gin, and many liqueurs.

Posted by: Rodrigo Borgia at June 14, 2026 05:11 PM (IG3/x)

124 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks
Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

There was a brutal flame war between Team Sammich and Team Sangwich. The good guys won...

Posted by: Joe Kidd at June 14, 2026 05:11 PM (nbLIj)

125 Lunch meat -- a favorite snack is buffalo chicken lunch meat wrapped in a crunchy iceberg lettuce leaf. Mmm!
Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:09 PM (FMtrg)

A good buffalo chicken sub is great.

Posted by: Aetius451AD work phone at June 14, 2026 05:11 PM (zZu0s)

126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?

Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)

127 Hello everyone. First off - thank you to the Horde for the kind words and prayers regarding my mom passing away yesterday. I appreciate you all very much!

As for food - attempting to cook baby back ribs for the first time ever. I don't have a smoker - using my trusty gas grill. I made some foil pouches to hold hickory chips which were soaked in water for 30 mins. Ribs were cooking for 2 hours on 250-260 indirect heat with a nice dry rub. Just wrapped them in foil to start a 90 minute cook with a little apple juice in there. Then they'll go 30 more unwrapped. May or may not brush with some sauce. My backyard smells amazing with the hickory smoke! Enjoying some Buffalo Trace to celebrate National Bourbon Day!

Posted by: Doof at June 14, 2026 05:12 PM (QMAsf)

128 99, endorsed!

I remember saying years ago: "It's like Campbell's Condensed Vodka".

Posted by: sock_rat_eez at June 14, 2026 05:12 PM (VyBeY)

129 113 I have never drank straight ever clear. Dont taste the chemicals.

I would expect everclear to be 'hot' which is usually a sign of low end vodka.

I am not longer a vodka aficionado after I discovered good rum.
Posted by: Aetius451AD work phone at June 14, 2026 05:06 PM (zZu0s)
——

Everclear tastes like gasoline. Poison. Undrinkable. In fact, a penalty for pledges for violating whatever dumb (and probably gay) frat rules were in place in my college back in the day was to do a triple-shot of EC. Many gagging and even vomits resulted.

Posted by: Elric the Blade at June 14, 2026 05:12 PM (gZ/oN)

130 118 It's more a ricotta alternative...useful for pasta filling/lasagna if you want something a little different...
Posted by: Nova Local at June 14, 2026 05:02 PM (tOcjL

The packaging promised more ....

But I can see how it would make a nice pasta filling.
Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:08 PM (FMtrg)

And we all know how truthful package marketing is!

Posted by: Nova Local at June 14, 2026 05:14 PM (tOcjL)

131 One of the nice little things about living in cows & corn country is being able to get butter (&cheese) pretty much straight from the creamery fresh.

Posted by: sock_rat_eez at June 14, 2026 05:14 PM (VyBeY)

132 > 126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)

That's just about the only way I cook it. I don't have the patience to tend a fire for hours (see comments about great-grandmothers above).

Add some potatoes, carrots and other seasonings to your likings, and cook it on the lowest setting your crockpot has. I like to set the crockpot to high until it just reaches boiling, then put it down to the lowest setting, which I think is "six hours" on mine.

Here again, liquid smoke is a good thing.

Posted by: Rodrigo Borgia at June 14, 2026 05:14 PM (IG3/x)

133 Off to the beach!

Sunny and 80. Ugh. Too effing hot if you ask me.

Posted by: nurse ratched. at June 14, 2026 05:14 PM (A5RD0)

134 126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)

Yes...it comes out fine for home cooking...

Posted by: Nova Local at June 14, 2026 05:15 PM (tOcjL)

135 Paris department store called Le Bon Marché..
-------
We have our own...well, ok, *had*

https://shorturl.at/nJrs6

Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:15 PM (XeU6L)

136 Posted by: CharlieBrown'sDildo at June 14, 2026 04:53 PM (PLxDd)

Got it, thanks. I was hoping some of those guys shipped overseas but probably not.

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 05:16 PM (/HDaX)

137 55 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks
Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

I could think of a lot of questions that would coax me out of the lurker swamp but that isn't one of them.

Posted by: Cicero (@cicero43) at June 14, 2026 05:16 PM (u/oMr)

138 Enjoying some Buffalo Trace to celebrate National Bourbon Day!
Posted by: Doof at June 14, 2026 05:12 PM (QMAsf)
This is going to be a great day.

Posted by: Eromero at June 14, 2026 05:17 PM (LHPAg)

139 137 55 Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks
Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

I could think of a lot of questions that would coax me out of the lurker swamp but that isn't one of them.
Posted by: Cicero (@cicero43) at June 14, 2026 05:16 PM (u/oMr)

But you wouldn't want an answer to those questions...

Posted by: Nova Local at June 14, 2026 05:18 PM (tOcjL)

140
Been a lurker for many years but never understood why people refer to sandwiches as sammiches. Any of the regular posters have an explanation?
Thanks

Posted by: Pod Hamp at June 14, 2026 04:31 PM (C8+gh)

Damned if I know! I'm curious what the Horde is going to come up with!

Posted by: CharlieBrown'sDildo

================

Typed, deleted, and retyped before I close my monitor and run away:

Morons sometimes affect caveman, redneck talk to avoid sounding college-educated/gay/European. "Sammich" in particular is usually used in the context of ordering a woman to make one, so the effete/liberal/gay avoidance is amped up.

Posted by: Blonde Morticia at June 14, 2026 05:18 PM (n7rxJ)

141 74, black olive bread? O boy, I'm so gonna try making that!

Posted by: sock_rat_eez at June 14, 2026 05:18 PM (VyBeY)

142 > Many gagging and even vomits resulted.
Posted by: Elric the Blade at June 14, 2026 05:12 PM (gZ/oN)

That dredged up a memory from high school days.

Jungle juice party. Dude was going to be a smartass and chugged some Everclear from the bottle.

Took off across the room, threw up the sash, and started vomiting his testicles and toenails out the window.

Posted by: Rodrigo Borgia at June 14, 2026 05:18 PM (IG3/x)

143 This food thread is slow hanging curveball for...

https://youtu.be/Q-SsORzfGb8

Posted by: Joe Kidd at June 14, 2026 05:18 PM (nbLIj)

144 Paris department store called Le Bon Marché..
-------
We have our own...well, ok, *had*

https://shorturl.at/nJrs6
Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:15 PM (XeU6L)

I much prefer Printemps myself.

*sniff*

Posted by: Cicero (@cicero43) at June 14, 2026 05:19 PM (u/oMr)

145 From bing AI:
The term "sammich" is a playful and informal variation of the word "sandwich." It is believed to have originated from a colloquial pronunciation or phonetic alteration of "sandwich," often used in casual settings among friends and family. The term reflects a lighthearted and affectionate way of referring to a sandwich, particularly when it is particularly tasty or indulgent. While "sandwich" is the standard term recognized universally, "sammich" conveys a sense of warmth and familiarity, often evoking images of comfort foods and home-cooked meals.

Posted by: Aetius451AD work phone at June 14, 2026 05:20 PM (zZu0s)

146 Oh, and I only add enough water to the crockpot to submerge the brisket about halfway, then flip it regularly throughout the cooking process.

When it starts to come apart, it's done.

Posted by: Rodrigo Borgia at June 14, 2026 05:21 PM (IG3/x)

147 "Sammich" in particular is usually used in the context of ordering a woman to make one, so the effete/liberal/gay avoidance is amped up.
Posted by: Blonde Morticia at June 14, 2026 05:18 PM (n7rxJ)

Woman, make me a sammich!

[takes surgical glove across the face from Scully]

Posted by: Fox Mulder at June 14, 2026 05:21 PM (/HDaX)

148 Emmie, Farmers cheese is often used in old style cheese torte.

Posted by: Mrs JTB at June 14, 2026 05:21 PM (yTvNw)

149 113 I have never drank straight ever clear.

Don't, it's tasteless and needs to only be in mixed drinks.

Posted by: Aetius451AD work phone

Posted by: Gmac-WTF did you think was going to happen? at June 14, 2026 05:21 PM (Q/FnY)

150 Rodrigo, do you sear it first?

Posted by: Ben Had at June 14, 2026 05:21 PM (5P5DO)

151 > 150 Rodrigo, do you sear it first?
Posted by: Ben Had at June 14, 2026 05:21 PM (5P5DO)

I never have, but that sounds like a good idea.

Posted by: Rodrigo Borgia at June 14, 2026 05:22 PM (IG3/x)

152 Scampy’s hot dog looks really good, but IMHO has too much toppings. Simple is best for dogs, IMHO.

I have the reverse food experience when traveling. I live in one of the biggest cities in the world, with an international foodie scene, but what I can’t get here — at least outside of obscure specialty stores — is the kind of stuff found on many menus in the south and Midwest: bison and elk, gator, turtle, walleye, catfish, even quality biscuits and gravy.

I was in rural VA not long ago, at a basic restaurant. Nothing fancy. It was Louisiana style, so gator, catfish, and turtle were all right there.

Posted by: Elric the Blade at June 14, 2026 05:23 PM (gZ/oN)

153 113 I have never drank straight ever clear.

Don't, it's tasteless and needs to only be in mixed drinks.

Posted by: Aetius451AD work phone
Posted by: Gmac-WTF did you think was going to happen? at June 14, 2026 05:21 PM (Q/FnY)

Everclear is just higher octane vodka, isn't it?

Posted by: Cicero (@cicero43) at June 14, 2026 05:23 PM (u/oMr)

154 Now I'm curious. Do Today's Youth still make jungle juice, or is the avocado toast generation too effete for that?

Posted by: Rodrigo Borgia at June 14, 2026 05:24 PM (IG3/x)

155 Hey, you gotta lava geological cooking.

Posted by: naturalfake at June 14, 2026 05:04 PM (iJfKG)

Hell, yeah! Rock solid.

Posted by: Dash my lace wigs! at June 14, 2026 05:25 PM (h7ZuX)

156 [flips on Wayback machine, sets dials presses button] :

Voila!

On 31 August 1959, a branch store was opened in Caen. This store was later closed in 1989 and sold to Printemps. In 1974, the branch store in Metz was sold to Printemps

Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:26 PM (XeU6L)

157 Still on the crockpot brisket, I add various herbs and spices to the brew, but it occurs to me that if you started with a good dry rub recipe you probably wouldn't go too far wrong.

Posted by: Rodrigo Borgia at June 14, 2026 05:27 PM (IG3/x)

158 Everclear is just higher octane vodka, isn't it?
Posted by: Cicero (@cicero43) at June 14, 2026 05:23 PM (u/oMr)

Internet sez 190 proof. Pretty much right at the azeotrope.

Posted by: Fox Mulder at June 14, 2026 05:27 PM (/HDaX)

159 Some people have never had hot bread, fresh out of the oven, slathered with butter.
I feel very sad for them and pray for their soul.

The second or third slice is for honey and butter.
That is how you eat like a king.

Now, hot beard out of the oven, covered with butter and a hot bowl of stew on a cold day?
That's a slice of heaven.

Posted by: People's Hippo Voice at June 14, 2026 05:28 PM (73/SM)

160 Ok, another hilarious tweet linked at Insty:
https://x.com/japan_nobunaga/
status/2062572588342104313

Posted by: Aetius451AD work phone at June 14, 2026 05:28 PM (zZu0s)

161 132 > 126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)
——-

Yea. It’s probably the best way to cook brisket that doesn’t involve a lot of work. Nothing beats brisket low and slow over natural charcoal … for 10 hours. A lot of work! Slower cookers — or sous vide —is almost as good with much less work.

Posted by: Elric the Blade at June 14, 2026 05:28 PM (gZ/oN)

162 Rodrigo, thank you for the tips. I'm going to give it a try.

Posted by: Ben Had at June 14, 2026 05:28 PM (5P5DO)

163 > Now, hot beard out of the oven

Leave Michelle Obama out of this, and I think you mean "the closet". Also... "hot"?

(sorry, couldn't resist)

Posted by: Rodrigo Borgia at June 14, 2026 05:29 PM (IG3/x)

164 First, get a stick of butter.

Posted by: Paula Deen at June 14, 2026 05:30 PM (izy1S)

165 Ok, another hilarious tweet linked at Insty:
https://x.com/japan_nobunaga/
status/2062572588342104313
Posted by: Aetius451AD work phone at June 14, 2026 05:28 PM (zZu0s)

"A man does not ask a mountain to be shorter".

Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 05:31 PM (/HDaX)

166 You can never have too much butter or cheese.

Posted by: Ben Had at June 14, 2026 05:31 PM (5P5DO)

167 People's Hippo Voice, I can never wait for it to cool. The whole World Wide Web warns me to not cut the bread when it's hot. Those people are fools, depriving themselves of one of life's greatest gifts.

Even my dogs camp out at the kitchen door when it's nearly done baking. They can tell.

Posted by: Dash my lace wigs! at June 14, 2026 05:31 PM (h7ZuX)

168 I guess I don't get the appeal.

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:00 PM (FMtrg)

Make Blintzes!

Posted by: CharlieBrown'sDildo at June 14, 2026 05:32 PM (PLxDd)

169 I would bet that you could find an amazing black truffle butter in France.

Posted by: Ben Had at June 14, 2026 05:33 PM (5P5DO)

170 126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)

Slow cooked brisket is the way, be it via smoker or crock pot. Now a crock pot will perfectly ruin a filet mignon, as well as my tender sensibilities. The two sitting in my fridge have been salted and will be dusted with garlic salt and crusted with freshly cracked pepper. They'll get no more than four minutes per side over a blazing wood fire that ideally can be seen from space. Just before plating, a healthy pat of rosemary infused butter will be placed on each. It gonna be goood yeah!

Posted by: Joe Kidd at June 14, 2026 05:33 PM (nbLIj)

171 Enjoying some Buffalo Trace to celebrate National Bourbon Day!

Posted by: Doof at June 14, 2026 05:12 PM (QMAsf)

What are you...a commie?

This is America. Every day is National Bourbon Day.

Posted by: CharlieBrown'sDildo at June 14, 2026 05:35 PM (PLxDd)

172 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM

I do a slow braised bit of brisket to make my mincemeat. It turns out fine.

Posted by: RedMindBlueState at June 14, 2026 05:35 PM (Wnv9h)

173 "A man does not ask a mountain to be shorter".
Posted by: Additional Blond Agent, STEM Guy at June 14, 2026 05:31 PM (/HDaX)

Yeah, I loved that part too.

Posted by: Aetius451AD work phone at June 14, 2026 05:35 PM (zZu0s)

174 Joe Kidd a 2 in filet cooked rare is one of my greatest pleasures in life.

Posted by: Ben Had at June 14, 2026 05:36 PM (5P5DO)

175 Everclear cocktail-
Take one gallon Everclear.......

Posted by: Eromero at June 14, 2026 05:36 PM (LHPAg)

176 148 Emmie, Farmers cheese is often used in old style cheese torte.
Posted by: Mrs JTB at June 14, 2026 05:21 PM (yTvNw

I looked up "cheese torte" -- that makes sense.

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:36 PM (FMtrg)

177 Question:
Ever had a bowl of fresh popcorn (plain, unsalted) with cream and sugar?

Idk if that is a poors thing, old timers or just my family.

Believe it or not, it's quite tasty.

Don't do a lot, like a bowl of cereal, cause it does melt and that isn't so good.

Posted by: People's Hippo Voice at June 14, 2026 05:38 PM (73/SM)

178 As for food - attempting to cook baby back ribs for the first time ever. I don't have a smoker - using my trusty gas grill. I made some foil pouches to hold hickory chips which were soaked in water for 30 mins. Ribs were cooking for 2 hours on 250-260 indirect heat with a nice dry rub. Just wrapped them in foil to start a 90 minute cook with a little apple juice in there. Then they'll go 30 more unwrapped. May or may not brush with some sauce. My backyard smells amazing with the hickory smoke! Enjoying some Buffalo Trace to celebrate National Bourbon Day!
Posted by: Doof at June 14, 2026 05:12 PM

Very nice. Enjoy. I may do some rosemary garlic ribs for the 4th.

Posted by: RedMindBlueState at June 14, 2026 05:38 PM (Wnv9h)

179 Everclear cocktail-
Take one gallon Everclear.......

Posted by: Eromero at June 14, 2026 05:36 PM (LHPAg)

2) fill generator.
3) find decent alcohol, like a man who has a job and self respect...

Posted by: Aetius451AD work phone at June 14, 2026 05:40 PM (zZu0s)

180 Pretty much right at the azeotrope.

Posted by: Fox Mulder at June 14, 2026 05:27 PM (/HDaX)

Yup. Pure is expensive and perishable. It slurps up the water in the air. I'll bet Everclear does too....

Posted by: CharlieBrown'sDildo at June 14, 2026 05:40 PM (PLxDd)

181 Everclear tastes like gasoline. Poison. Undrinkable. In fact, a penalty for pledges for violating whatever dumb (and probably gay) frat rules were in place in my college back in the day was to do a triple-shot of EC. Many gagging and even vomits resulted.
Posted by: Elric the Blade at June 14, 2026 05:12 PM (gZ/oN)

A bottle of everclear can be poured into a race car engine and make a very good fuel.

Posted by: Tom Servo at June 14, 2026 05:42 PM (cx1bp)

182 Whelp, I've got a small tuna steak, some yellow and green squash/zucchini to put on the grill with half a sweet potato and salad to get going. Dodging downpours right now, but the grill's in the garage.

Posted by: Martini Farmer at June 14, 2026 05:43 PM (jehhT)

183 I can never wait for it to cool. The whole World Wide Web warns me to not cut the bread when it's hot.
---
Same.
That steaming hot bread is so good.

As a youth, grandma always made 4 loaves, one did not survive the 1st thirty minutes out of the oven.

While the center cuts are nice, the heel is the prize piece here.

Posted by: People's Hippo Voice at June 14, 2026 05:43 PM (73/SM)

184 You People with your bbq and smoker talk are making me hungry. It's getting close to Independence Day and I have home-grown beef, pork, chicken, and turkey in the freezer.

*ponders menu options*

Posted by: Helena Handbasket at June 14, 2026 05:44 PM (R+iUD)

185 What I remember of everclear is party punch - lots of cut up fruit, a couple cans of sweet frozen drink from the store (any kind you want) and then a bottle of everclear dumped in after it’s all mixed up. Boy would that put some people on the floor.

Posted by: Tom Servo at June 14, 2026 05:45 PM (cx1bp)

186 sammich/gub debate:

Vegemite = Rubber band stretched between thumb & forefinger

Posted by: JQ at June 14, 2026 05:45 PM (rdVOm)

187 Carried over:

110 So I am screwed.
Posted by: banana Dream at June 14, 2026 02:47 PM (3uBP9)

Me too. Dies last night. Black screen of death. I REALLY, REALLY don't want a new laptop so I'm exploring options. I'm going to tear it apart and use the stuff at work to turn it into a monster.
Abandoning MS too. Linux. I'm also looking into Blueberry PI.5 as soon I will have training in those.
More likely is I'm an idiot sitting in a shop in front of 8 year old dead laptop that will eventually join the rest in the graveyard of "fuck! All my picture are on that pos" tech going back 25 years.
Laziness sucks. Not backing shit up, moreso. My kid's whole childhood is on that shit and I have no access.
Posted by: Reforger at June 14, 2026 03:00 PM (F9nWj)

My last laptop, I was able to remove the hard drive and put it in an external USB enclosure, then get the data off that way. Because it was a cheapo laptop without easy access for upgrades, following correct instructions still meant destroying the laptop, but it was going to electronics recycling anyway. I didn't spring for the aluminum one with a separate power supply, but I did get a nice Sabrent with an on/off switch.

Posted by: SciVo at June 14, 2026 05:46 PM (Sy6m/)

188 126 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)
——-

I'm a yankee so I have no pride on the line, or a smoker. I used a slow cooker and it came out fine.

I also cooked a brisket covered in Midnight Smoke smoky pepper rub at 250 for six hours. That was better.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 14, 2026 05:46 PM (kpS4V)

189 I used to assume butter was butter. Then I discovered Kerry Gold from grass fed cows. Then came the similar stuff from New Zealand which I prefer slightly. By comparison the usual inexpensive supermarket butter is pale and almost tasteless. The grass fed costs more but you use less, especially when melting. We don't live extravagantly but have decided good ingredients (butter, beef, herbs and spices, etc.) are worth the expense. Helps to have a Costco nearby.

Posted by: JTB at June 14, 2026 05:47 PM (yTvNw)

190 Shortly after came the craving for a proper Chicago dog - dragged through the garden, all the right fixings.
=====

"Chicago style" is a crime against the cured and cased family of meats.

Posted by: San Franpsycho at June 14, 2026 05:47 PM (RIvkX)

191 While the center cuts are nice, the heel is the prize piece here.
Posted by: People's Hippo Voice at June 14, 2026 05:43 PM (73/SM)
Thou shalt not make a sammich with the heel slice and an inside slice. This is an abomination. The first heel slice must be reserved for the last heel slice as is right.

Posted by: Eromero at June 14, 2026 05:47 PM (LHPAg)

192 H E B has put out their own special brand of flour tortillas. They are without a doubt the best flour tortillas to be had.
They should come with a warning because you can't quit at 6

Posted by: Ben Had at June 14, 2026 05:48 PM (5P5DO)

193 Make Blintzes!
Posted by: CharlieBrown'sDildo at June 14, 2026 05:32 PM (PLxDd)

How fancy do you think I am?

Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:48 PM (FMtrg)

194 Anyone tried making their own butter? Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.

Posted by: JTB at June 14, 2026 05:49 PM (yTvNw)

195 Vegemite = Rubber band stretched between thumb & forefinger

Posted by: JQ at June 14, 2026 05:45 PM

Meh. I like Vegemite. Let the flaming commence.

Posted by: RedMindBlueState at June 14, 2026 05:49 PM (Wnv9h)

196 What are you...a commie?

This is America. Every day is National Bourbon Day.
Posted by: CharlieBrown'sDildo at June 14, 2026 05:35 PM (PLxDd)

I have no arguments to the contrary

Posted by: Doof at June 14, 2026 05:49 PM (QMAsf)

197 2 in filet cooked rare is one of my greatest pleasures in life.
Posted by: Ben Had at June 14, 2026 05:36 PM (5P5DO)

They were on sale for Mother's day and I made them for that Sunday. Two days later, I sauntered past the meat department and noticed these with a sticker proclaiming "save $2/lb on this package"! Filet mignon for $17.99/lb? Yes, and please, and thank you! No one had decent steak offerings this week, so these bad boys got the nod..

Posted by: Joe Kidd at June 14, 2026 05:50 PM (nbLIj)

198 Chicago people should stay in their own lane with that hot dog. They are fooling around with something they really just don't understand.

Posted by: San Franpsycho at June 14, 2026 05:50 PM (RIvkX)

199 I'd have to have someone give me Everclear in a drink and tell it was used afterwards, because there is probably no way I'd willingly drink something with a name that sounds like a help for acne. I do not have acne😉

Posted by: FenelonSpoke at June 14, 2026 05:51 PM (ix8EF)

200 > 162 Rodrigo, thank you for the tips. I'm going to give it a try.
Posted by: Ben Had at June 14, 2026 05:28 PM (5P5DO)

You're welcome. Oh, and any leftover liquid makes a nice base for starting a pot of soup.

> Ever had a bowl of fresh popcorn (plain, unsalted) with cream and sugar?

Posted by: People's Hippo Voice at June 14, 2026 05:38 PM (73/SM)

That's basically homemade corn pops, eh? Never had, but that sounds interesting.

> Now a crock pot will perfectly ruin a filet mignon, as well as my tender sensibilities.
Posted by: Joe Kidd at June 14, 2026 05:33 PM (nbLIj)

Sure. Slow cooking (by any method) evolved as a way of making inexpensive, tough meats edible. Slow cooking premium meat that's tender to begin with... not ideal.

Posted by: Rodrigo Borgia at June 14, 2026 05:51 PM (IG3/x)

201 smoked turkey 'ham' is the .380 of meats

Posted by: Kindltot at June 14, 2026 05:51 PM (rbvCR)

202 Thou shalt not make a sammich with the heel slice and an inside slice. This is an abomination. The first heel slice must be reserved for the last heel slice as is right.
Posted by: Eromero at June 14, 2026 05:47 PM

^^^This. This is a Known Thing.

Posted by: RedMindBlueState at June 14, 2026 05:51 PM (Wnv9h)

203 There is turkey and then turkey. A turkey bteast pan fried in white wine, sage , thyme and garlic powder is a whole different category.

Posted by: Ben Had at June 14, 2026 05:54 PM (5P5DO)

204 I bought some farmer cheese last week and I find that I don't really know what to do with it. If I eat it from a bowl like cottage cheese, it's not as appealing as cottage cheese. If I try to spread it on toast like cream cheese, it doesn't spread as well as cream cheese and it's more bland than cream cheese.

I guess I don't get the appeal.
Posted by: Emmie, celebrating 250 years of God's grace at June 14, 2026 05:00 PM (FMtrg)

you can use it in stroganoff in place of cottage cheese, or you can mix it up and use it for the filling in a blini.
You can make a nice spread if you mix it with olive oil and mustard or horseradish and maybe a touch of honey if it is too sour.
You can crumble it on a spinach salad, and it works well if you put it on a "margherita" pizza as a topping before baking.

You really can use it also in any dish that calls for cotija cheese.

Posted by: Kindltot at June 14, 2026 05:54 PM (rbvCR)

205 194 Anyone tried making their own butter? Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.
Posted by: JTB at June 14, 2026 05:49 PM (yTvNw)

When I was growing up, we made butter from the goat's milk. Just put the cold milk in a bowl and beat it with an electric mixer until it made a ball of butter.

I despise goat milk, and anything made from it, but you should be able to the same with cow milk.

Posted by: Dash my lace wigs! at June 14, 2026 05:54 PM (h7ZuX)

206 Meh. I like Vegemite. Let the flaming commence.
Posted by: RedMindBlueState

LOL, no problem. I've made a few very effective shots with the rubber band (& tightly rolled paper "V"s)

Posted by: JQ at June 14, 2026 05:55 PM (rdVOm)

207 smoked turkey 'ham' is the .380 of meats
Posted by: Kindltot
------

Raven is the .25

Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:55 PM (XeU6L)

208 Head cheese? Liverwurst?
Posted by: Aetius451AD work phone at June 14, 2026 05:03 PM (zZu0s)

head cheese is .41 Swiss Rimfire. I mean, sure it is fun but really?

Posted by: Kindltot at June 14, 2026 05:56 PM (rbvCR)

209 > Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.
Posted by: JTB at June 14, 2026 05:49 PM (yTvNw)

It's tasty, but I dunno if it's tasty enough to be worth the labor. I'd imagine that milk quality has a lot to do with this. Jersey milk is probably better than that Holstein "blue john" that gets sold as milk in the supermarket.

However, a family I know has a Thanksgiving tradition. They put whole milk in a large mason jar and start shaking it. Whenever someone gets tired of shaking, they pass it on to the next person. You get homemade butter ready in time for the dinner rolls.

I always intend to do that with my family, and I always forget.

Posted by: Rodrigo Borgia at June 14, 2026 05:57 PM (IG3/x)

210 I was going to get some ribs and smoke them cause ribs but then I remembered I had a lonely pork loin the freezer just begging me to cook it. So I did. Along with the best smoked Mac and Cheese maybe in history. I don't say that but people do and people are often right.

We shall be dining al fresco tonight,

Posted by: JackStraw at June 14, 2026 05:57 PM (viF8m)

211 There is turkey and then turkey. A turkey bteast pan fried in white wine, sage , thyme and garlic powder is a whole different category.
Posted by: Ben Had at June 14, 2026 05:54 PM

Now I'm hungry.

Posted by: RedMindBlueState at June 14, 2026 05:57 PM (Wnv9h)

212 I despise goat milk, and anything made from it, but you should be able to the same with cow milk.
Posted by: Dash my lace wigs!
-------

Especially to be avoided in Islamic countries.

Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:57 PM (XeU6L)

213 Spam: .25 auto

Posted by: Rodrigo Borgia at June 14, 2026 05:06 PM (IG3/x)

Spam is .410. Deviled Ham is .25 acp

Posted by: Kindltot at June 14, 2026 05:58 PM (rbvCR)

214 Right now the basic fact the US knows outside NY about the Knicks is that their fans should all be arrested.

Posted by: gKWVE at June 14, 2026 05:59 PM (gKWVE)

215 > Especially to be avoided in Islamic countries.
Posted by: Mike Hammer, etc., etc. at June 14, 2026 05:57 PM (XeU6L)

Heh... in one of the Patrick O'Brian Aubrey-Maturin novels, a sailor from another ship gets executed for sodomy with the ship's goat.

Aubrey and Maturin are having coffee afterward. "Milk?" "Goat's milk?" "Yes." "Then perhaps without milk, if you please."

Posted by: Rodrigo Borgia at June 14, 2026 06:00 PM (IG3/x)

216 BLT and cheddar Chex Mix

Posted by: Skip at June 14, 2026 06:01 PM (Ia/+0)

217 This Friday is free Everclear for the ladies at Dexter Lake. Bring yo dates.

Posted by: Eromero at June 14, 2026 06:02 PM (LHPAg)

218 I swore ofc Land O’ Lakes butter when the kept the land and got rid of the Indian. Since then I’ve been buying Falfurrias Butter, a South Texas brand, and I think it’s pretty good. Don’t know if any stores outside of Texas carry it.

Posted by: Tom Servo at June 14, 2026 06:02 PM (cx1bp)

219 205 ... "When I was growing up, we made butter from the goat's milk. Just put the cold milk in a bowl and beat it with an electric mixer until it made a ball of butter.

I despise goat milk, and anything made from it, but you should be able to the same with cow milk."

DMLW,
Thanks. I might try it for fun. I happen to like goat milk and a vendor at the local farmers market sells it. I should give it a try. We go through too much butter in our house for homemade to be practical for all our needs.

Posted by: JTB at June 14, 2026 06:03 PM (yTvNw)

220 A rather unexciting day for me for food. Sunday usually is unless we have a church luncheon, because I am tired when I come home from church. We did have fresh raspberries and blueberries( in honor of flag day) after church. . Then we went to the movies where we had popcorn and spouse came home to make frozen pizza ( Weis store brand which is not bad ) for he and son.

Posted by: FenelonSpoke at June 14, 2026 06:04 PM (Nx5jP)

221 I like the Kerry Gold Irish butter.

Posted by: FenelonSpoke at June 14, 2026 06:05 PM (Nx5jP)

222 I know this is sacrilege but has anyone cooked a piece of brisket in a slow cooker?
Posted by: Ben Had at June 14, 2026 05:12 PM (5P5DO)

I have wet cured chunks of brisket in Morton's sugar cure and then used a crock pot to cook it like a pot roast. When it is brined long enough, and then rinsed well enough, and cooked slow enough it is wonderful. If I push it by cooking it hotter, it gets tough.
If you are going to make salt beef of any sort, it has to be fatty, but it has to be cooked slow.

Posted by: Kindltot at June 14, 2026 06:05 PM (rbvCR)

223 Quality peanut butter: .22 long rifle
Generic peanut butter: .22 short

Posted by: Rodrigo Borgia at June 14, 2026 06:05 PM (IG3/x)

224 I'm eating what may be the best cheesy potato casserole I've ever made. Added some diced ham, and used smoked cheddar cheese. Really pumps up the deliciousness.

Posted by: Dash my lace wigs! at June 14, 2026 06:05 PM (h7ZuX)

225 221 I like the Kerry Gold Irish butter.
Posted by: FenelonSpoke at June 14, 2026 06:05 PM (Nx5jP)

Costco sells one from New Zealand which is very similar and less expensive

Posted by: It's me donna at June 14, 2026 06:06 PM (FtULh)

226 221 I like the Kerry Gold Irish butter.
Posted by: FenelonSpoke at June 14, 2026 06:05 PM (Nx5jP)
Unsalted in coffee. It's the cat's pajamas.

Posted by: Eromero at June 14, 2026 06:08 PM (LHPAg)

227 The high-intensity Everclear is just the ticket for cleaning tobacco pipe bowls.

Posted by: mrp at June 14, 2026 06:08 PM (rj6Yv)

228 I like the Kerry Gold Irish butter.
Posted by: FenelonSpoke at June 14, 2026 06:05 PM (Nx5jP)

Me too.

I also like Tillamook, which is plentiful here in the PNW. For my parents growing up in Washington, Tillamook and Carnation were local. Tillamook also makes excellent ice cream and very good yogurt (but I am a Noosa yogurt fan - Bellevue CO)

Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:09 PM (0aYVJ)

229 Right now the basic fact the US knows outside NY about the Knicks is that their fans should all be arrested.
Posted by: gKWVE

Arrested, executed....

Posted by: Mr Aspirin Factory at June 14, 2026 06:09 PM (4ZxBh)

230 Posted by: It's me donna at June 14, 2026 06:06 P

Thanks .I don't have a Costco near me, but I'll have to look for that at a local store nearby. They seem to have a number of butter selections so maybe they have that as well.

Posted by: FenelonSpoke at June 14, 2026 06:09 PM (Nx5jP)

231 >>> 226 221 I like the Kerry Gold Irish butter.
Posted by: FenelonSpoke at June 14, 2026 06:05 PM (Nx5jP)
Unsalted in coffee. It's the cat's pajamas.
Posted by: Eromero at June 14, 2026 06:08 PM (LHPAg)

This guy knows.

Posted by: Helena Handbasket at June 14, 2026 06:09 PM (R+iUD)

232 Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:09 PM (0aYVJ

My son enjoys the Tillamook yogurt.

Posted by: FenelonSpoke at June 14, 2026 06:10 PM (Nx5jP)

233 Two heel slices for a sandwich is a hoagie.

Which is why it is the proper use

Posted by: People's Hippo Voice at June 14, 2026 06:10 PM (73/SM)

234 Anyone tried making their own butter? Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.
Posted by: JTB

Heavy cream /mason jar/ shake Like hell... you'll know.

Posted by: AZ deplorable moron at June 14, 2026 06:10 PM (+EHgv)

235 Unsalted in coffee. It's the cat's pajamas

I used to occasionally have unsalted butter in coffee. But haven't for a while. I enjoyed that and will have to try it again.

Posted by: FenelonSpoke at June 14, 2026 06:13 PM (Nx5jP)

236 Why would a cat wear pajamas? They don't ever wear pants.

Posted by: JackStraw at June 14, 2026 06:15 PM (viF8m)

237
Welp.

That was a surprisingly good soccer game.

The teams really came alive in the 2nd half.

Nobody won it was 2-2 between Japan and the Netherlands.

Surprisingly hard fought with minimal flopping around.

Now, for another cocktail!

Posted by: naturalfake at June 14, 2026 06:16 PM (iJfKG)

238 Anyone tried making their own butter? Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.
Posted by: JTB

Heavy cream /mason jar/ shake Like hell... you'll know.
Posted by: AZ deplorable moron at June 14, 2026 06:10 PM (+EHgv)

My mom Bought raw milk from a farmer down the road, back when you could do that without Big Karen scowling and yelling.

She would churn butter out of the cream. Not sure if it was good, because when I was a kid I hated most dairy products; cream, butter, cheese. Not sure what changed, but now I love it.

Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:18 PM (0aYVJ)

239 Tonight is Beef Black Pepper sauce with rice.

Posted by: San Franpsycho at June 14, 2026 06:18 PM (RIvkX)

240 My son enjoys the Tillamook yogurt.
Posted by: FenelonSpoke at June 14, 2026 06:10 PM (Nx5jP)

I got a yogurt maker so I started to buy gallons of whole milk and making my own yogurt. It is easy to not do yogurt well, and cleanliness and sterilizing the equipment is essential. It tends to go bad and you wind up with solid curds and whey if it is not done right.

Eventually I hit on the trick of buying cultured buttermilk as the inoculant, which worked tolerably well, but it was basically buttermilk. Then I started buying Kiefer because I could get the mini bottles, and that worked better, and I liked it better.
Finally I started using kiefer and saccharomyces boulardi yeast (a common probiotic) and that gave me -- off and on -- yogurt that was pretty solid and not overly sour.
It is good with canned fruit for making smoothies.

Posted by: Kindltot at June 14, 2026 06:19 PM (rbvCR)

241 227, this is also true.

a solvent, and an intoxicant! twofer!

Posted by: sock_rat_eez at June 14, 2026 06:20 PM (VyBeY)

242 Zingerman's served their bread heels with their soup, which is the perfect pairing.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 14, 2026 06:20 PM (kpS4V)

243 It's better with butter.

Posted by: Brando at June 14, 2026 06:21 PM (vFG9F)

244 Budder is how it should be spelled because, well because.

Posted by: Alteria Pilgram - My President has convictions. at June 14, 2026 06:24 PM (glnUu)

245 Anyone tried making their own butter?
Posted by: JTB

Heavy cream /mason jar/ shake Like hell... you'll know.
Posted by: AZ deplorable moron

Trying to make fermented butter as speak ... um, er, type in little boxes.

So far, pickle lid a frog's hair too small for wide mouth jar.

Sighed.

Bought Ball's wide mouth jar with separate lid & band & transferred cream & yogurt mixture from fridge.

Went to check said mixture.

Ordered mason jar lid remover with overnight delivery.

Details to follow.

hat tip:
https://www.youtube.com/shorts/S3I7kg6C1ZA

Posted by: Adriane the Ethnic Food Critic . . . at June 14, 2026 06:24 PM (3ZUWJ)

246 Had lunch today at a local place just down the road from us. Had a really good French Dip sammich and fries. Nice, varied menu. It's an older establishment, founded by a Marine. Wife and I liked the laid-back atmosphere.

Dinner tonight is the leftovers. Large portions. We should have ordered just one meal since we both had the same thing.

Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:24 PM (0aYVJ)

247 "Heavy cream /mason jar/ shake Like hell... you'll know."

I remember this from a grade school science class ... we all had a little butter on a saltine at the end of the experiment.

Posted by: sock_rat_eez at June 14, 2026 06:25 PM (VyBeY)

248 Anyone tried making their own butter? Once you get the process and amount of salt right, is it worth the effort? I looking for superior taste. Just curious.
Posted by: JTB

You know, when you're making whipped cream, if you just keep going you'll wind up with butter.

Ask me how I know.

Posted by: naturalfake at June 14, 2026 06:26 PM (iJfKG)

249 So true, Eris!

I save heels for exactly that purpose!

Posted by: sock_rat_eez at June 14, 2026 06:26 PM (VyBeY)

250 I need stock in a dairy. I use heavy cream for so many things. Homemade alfredo sauce will make you weep with joy.

Posted by: Ben Had at June 14, 2026 06:27 PM (5P5DO)

251
Heavy cream /mason jar/ shake Like hell...

Use a paint shaker.

Posted by: Bertram Cabot, Jr. at June 14, 2026 06:27 PM (Cqx++)

252 You know, when you're making whipped cream, if you just keep going you'll wind up with butter.

Ask me how I know.

Posted by: naturalfake

'cause a few years ago you were a struggling college students with a blender but no mixer and you said if I put the cream and sugar in the blender and run it for just a few seconds that should be the same as mixing it with beaters, right ?!?!?!

Posted by: Adriane the Ethnic Food Critic . . . at June 14, 2026 06:29 PM (3ZUWJ)

253 Heavy cream /mason jar/ shake Like hell...

Use a paint shaker.
Posted by: Bertram Cabot, Jr. at June 14, 2026 06:27 PM (Cqx++)

My favorite method is hot Polish farm women with old timey butter churns. Ace treated us to that one time.

Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:32 PM (0aYVJ)

254 >>>Budder is how it should be spelled because, well because.
~~~~~

The correct spelling is budduh.

Posted by: Paula Deen at June 14, 2026 06:33 PM (3ImbR)

255 Hello Muddah,
Hello Faddah,
I have some fresh bread,
Please pass the budduh ...

Posted by: Alan Sherman at June 14, 2026 06:35 PM (3ZUWJ)

256 Definitely NOT Parkay

Posted by: Bertram Cabot, Jr. at June 14, 2026 06:36 PM (Cqx++)

257 "65 Being as poor as dirt I've come to appreciate simple bread and butter, especially if the bread is from the Italian bakery next door. "

Long, long ago there was an ice cream / donut shop near the "El" station close to where I worked ... I often stopped in for my morning coffee; they had a really excellent chocolate frosted cake donut, but the economy item on their menu was an 8" hunk of Gonnella's bread with butter for a quarter and I often got that to dunk ... yummy bread and butter, plus buttery coffee!
win/win or what?

Posted by: sock_rat_eez at June 14, 2026 06:36 PM (VyBeY)

258 Missed the thread! Onthe course - golfing (poorly).

Posted by: scampydog at June 14, 2026 06:38 PM (ROmrp)

259 I can't believe they call it I Can't Believe It's Not Butter!

Posted by: Bertram Cabot, Jr. at June 14, 2026 06:38 PM (Cqx++)

260 "mason jar lid remover"

I don't understand those words in that order ...

Posted by: the_churchkey at June 14, 2026 06:38 PM (VyBeY)

261 Zingerman's served their bread heels with their soup, which is the perfect pairing.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 14, 2026 06:20 PM (kpS4V)
There was a deli in Ann Arbor before Zingerman's but I don't remember the name....

Posted by: CharlieBrown'sDildo at June 14, 2026 06:39 PM (PLxDd)

262 yummy bread and butter, plus buttery coffee!
win/win or what?
Posted by: sock_rat_eez at June 14, 2026 06:36 PM (VyBeY)

Innit?!

Posted by: Dash my lace wigs! at June 14, 2026 06:40 PM (h7ZuX)

263 >>>>Budder is how it should be spelled because, well because.

Budda.

Posted by: JackStraw at June 14, 2026 06:41 PM (viF8m)

264 A good Deli is the one thing I wish we had here in town. Store delis just don't cut it.

Posted by: Ben Had at June 14, 2026 06:41 PM (5P5DO)

265 Before I began to smoke meats, I cooked a brisket in a Dutch oven. 3 hours of so on 350, then pull...cool.
Slice, back into the Dutch oven with BBQ sauce til tender... hour or two.
It all got ate every time.

Posted by: MkY at June 14, 2026 06:42 PM (q6tQZ)

266 A good Deli is the one thing I wish we had here in town. Store delis just don't cut it.

Posted by: Ben Had at June 14, 2026 06:41 PM (5P5DO)

Where in Texas is the German ancestry most common? I'll bet they have good delis there!

Posted by: CharlieBrown'sDildo at June 14, 2026 06:43 PM (PLxDd)

267 259 I can't believe they call it I Can't Believe It's Not Butter!
Posted by: Bertram Cabot, Jr. at June 14, 2026 06:38 PM (Cqx++)
pseudo-butter

Posted by: Eromero at June 14, 2026 06:43 PM (LHPAg)

268 I swore ofc Land O’ Lakes butter when the kept the land and got rid of the Indian. Since then I’ve been buying Falfurrias Butter, a South Texas brand, and I think it’s pretty good. Don’t know if any stores outside of Texas carry it.
Posted by: Tom Servo

Every now and then in the store I'll point at Land O’ Lakes butter and proclaim, "Look, when the kept the land and got rid of the Indian."

Works with certain other brands as well.

Posted by: Itinerant Alley Butcher at June 14, 2026 06:43 PM (/lPRQ)

269 CBD, 150 miles South of me. Deli to me is Italian.

Posted by: Ben Had at June 14, 2026 06:45 PM (5P5DO)

270 My favorite method is hot Polish farm women with old timey butter churns. Ace treated us to that one time.
Posted by: Pug Mahon, Born in Butte, America at June 14, 2026 06:32 PM

I'll just leave this here.

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

Posted by: RedMindBlueState at June 14, 2026 06:47 PM (Wnv9h)

271 >>CBD, 150 miles South of me. Deli to me is Italian.

When you come to visit we are going shopping.

Posted by: JackStraw at June 14, 2026 06:48 PM (viF8m)

272 There is only one Italian deli here that reminds me of back East, Lucca. The air inside is fragrant and their homemade ravioli is #1.

Posted by: San Franpsycho at June 14, 2026 06:48 PM (RIvkX)

273 You know, when you're making whipped cream, if you just keep going you'll wind up with butter.

Ask me how I know.

Posted by: naturalfake

'cause a few years ago you were a struggling college students with a blender but no mixer and you said if I put the cream and sugar in the blender and run it for just a few seconds that should be the same as mixing it with beaters, right ?!?!?!

Posted by: Adriane the Ethnic Food Critic . . . at June 14, 2026 06:29 PM (3ZUWJ)

You are oh so close!

Posted by: naturalfake at June 14, 2026 06:48 PM (iJfKG)

274 JackStraw, you just filled my head with visions of outdoor picnics.

Posted by: Ben Had at June 14, 2026 06:51 PM (5P5DO)

275 > 259 I can't believe they call it I Can't Believe It's Not Butter!
Posted by: Bertram Cabot, Jr. at June 14, 2026 06:38 PM (Cqx++)

Did you hear about the new low-cal communion wafers?

They're called "I Can't Believe It's Not Jesus".

I'll just sit here and wait for the lightning bolt now.

Posted by: Rodrigo Borgia at June 14, 2026 06:51 PM (IG3/x)

276 Thanks for a great Food Thread, CBD!

Posted by: RedMindBlueState at June 14, 2026 06:51 PM (Wnv9h)

277 SanFranpsycho, if you are ever in Napa, Lawler's liquors make the best ravioli I have ever had. Then go across the street to the Buttercream bakery.

Posted by: Ben Had at June 14, 2026 06:54 PM (5P5DO)

278 Thanks CBD.

Posted by: San Franpsycho at June 14, 2026 06:54 PM (RIvkX)

279 CBD, thank you for the always fantastic food thread and Cheers.

Posted by: Ben Had at June 14, 2026 06:55 PM (5P5DO)

280 >>JackStraw, you just filled my head with visions of outdoor picnics.

I think I might be able to do better than that.

Posted by: JackStraw at June 14, 2026 06:55 PM (viF8m)

281 JeeZ
Just looking at that hot dog will have me burping hotdog for the rest of the day.

Posted by: Diogenes at June 14, 2026 06:59 PM (2WIwB)

282 JackStraw, that will just be the starter!

Posted by: Ben Had at June 14, 2026 06:59 PM (5P5DO)

283 While you're in Lawler's, get some of their pizza bread -- yum!

Posted by: tankascribe at June 14, 2026 06:59 PM (NtoJk)

284 Gubs are nood.

Posted by: RedMindBlueState at June 14, 2026 07:01 PM (Wnv9h)

285 Two By The Ways: When I was shopping for a slow cooker, most had only three temps: high, low, and warm. Cuisinart also has Simmer, which is the speed I use for everything.

If you plan to make your own butter, Costco has heavy cream in a half gallon that is 40% butterfat. It's the only place I've seen with higher than 36%. It pours like the heavy cream we had as a child from a nearby farm.

Posted by: Wenda at June 14, 2026 07:01 PM (UIfeN)

286 tankscribe, you know Lawler's? How amazing is that

Posted by: Ben Had at June 14, 2026 07:01 PM (5P5DO)

287 >> JackStraw, that will just be the starter!

Elvis isn't getting any younger.

When you come to New England morons will come out of the woodwork.

I know a place.

Posted by: JackStraw at June 14, 2026 07:03 PM (viF8m)

288 While unloading groceries the other day I dropped a bag with an egg carton in it. Broke them all, but we were able to salvage 9 or so. Made a frittata. First time. Won't be the last.

Posted by: javems at June 14, 2026 07:04 PM (zFsEm)

289 TEXAS DELIs ... Doing an internet search on the following words might provide interesting results:

Reddit are there any good delis in Texas?

Folks in other non-East Coast states/towns are welcome to do the same if interested.

Posted by: Kathy at June 14, 2026 07:06 PM (MOK4W)

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