Food Thread: Fish Eggs, Fish Eggs, Roly-Poly Fish Eggs!

Ooh! That looks good! Except it is an odd dish that many people will carefully step around on the way to more conventional pasta dishes. Spaghetti alla Bottarga is a deceptively simple dish made of fish eggs, oil, and garlic...essentially Aglio e Olio with caviar! Except the Italian version of caviar is, A. much less expensive, and 2. made from the whole egg sac of Mullet, then salted and dried.

Yeah, it sounds a bit weird, but it is delicious, and a dish that I will order every time I see it, which is, sadly, very infrequently. I guess I should head to Sardinia, where it is a famous and popular dish, but that's a bit much for one plate of pasta, even for a glutton like me!

The base recipe can be used with pretty much any seafood, although I would stick to briny flavors like vongole (clams) or even anchovies! I think the pasta should be cooked in less water so the starchy water used to thicken the dish is as powerful as possible. And do not skimp on the garlic! But I shouldn't have to tell you that!

******
65 Organizations Petition FDA to End Routine Preventive Antibiotic Use in Food Animals

A coalition of 65 health, consumer, environmental, farming, and animal welfare organizations has filed a citizen petition urging the U.S. Food and Drug Administration (FDA) to withdraw approvals for the routine use of medically important antibiotics for disease prevention in food-producing animals.
The petition argues that administering antibiotics through feed and water to livestock and poultry that are not diagnosed with disease contributes to the development and spread of antimicrobial resistance (AMR). The U.S. Centers for Disease Control and Prevention (CDC) estimates that AMR is associated with approximately 35,000 deaths and 2.8 million illnesses annually in the U.S alone.

I have no particular resistance (Hah! See what I did?) to decreasing antibiotic use in agriculture. Antibiotic Resistance is a huge problem that isn't getting any better, so we should certainly address overuse.

But that coalition of 65 organizations makes me deeply suspicious, especially the "environmental" and "Animal Welfare" organizations. They tend to be lunatics with political agendas, so let us tread lightly!

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'Cooking Oil Thieves' caught on camera in Fenwick Island

"They ride around with two large hundred gallon tanks inside their vehicles. Then they hook up to the tanks and are out of there in three to five minutes," Robert Quirk with the Fenwick Island police department told WBOC.

As opposed to "two small hundred gallon tanks?"

Well, it's Delaware, and they elected Joe Biden, so the assumption that everyone who lives there is a retard isn't unreasonable.

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From lurker "LF" comes more proof of the superiority of the American south (except for no snow!).
LF Scapes26.jpeg

Green garlic is available at farmer's markets in the south. Bought and used fresh, until frost. Clean, delightful.
[...]
Green garlic is a hint milder in the bulb, and the green stems are edible, yet a bit milder. Just happy to known it's not from a filthy polluted country.

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David Lebovitz is pompous and irritating, but he does know how to cook, and his recipes are rarely fussy. Here he makes something I have never made...Strawberry Jam. Well, I have cooked down fruit for compotes and such, but I am not a significant consumer of jams and jellies, because I am not, nor have I ever been a big big breakfast guy. Vacations are different though; I love trying local joints, which can often be amazingly good, even in areas that are not known for their food.

And...jams and jellies tend to be quite sweet, which is a big No-No for breakfast, especially the dreaded Maple Syrup on French Toast mania!

But Lebovitz's recipe is straightforward and gives the option to cut the sugar, which makes it intriguing, even though he is a toad.

******

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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 21, 2026 04:02 PM (qEb4U)

2 I lkke grilled ham and cheese, fry ham a bit first then put in grilled cheese

Posted by: Skip at June 21, 2026 04:04 PM (qEb4U)

3 Kaboom! Obama all caps comment center!

Posted by: Hokey Pokey at June 21, 2026 04:05 PM (b84UO)

4 Barry! Tear down this throbbing boil and pay your contractors!

Posted by: Hokey Pokey at June 21, 2026 04:06 PM (b84UO)

5 Nobody comments in all caps.

Posted by: Hokey Pokey at June 21, 2026 04:07 PM (b84UO)

6 In Greece, Taramosalata, or cod fish roe salad was a lovely spread for grilled bread brushed with garlic and olive oil, along with melizanasalata (eggplant salad, virtually the same a baba ghanoush). In thessaloniki I tried a dried fish roe that was salted, cured, and sliced very thinly on the mezze tray. You ate it with olives and grilled bread. Very good!

So yeah, I would try the Italian version!!

Posted by: moki at June 21, 2026 04:08 PM (wLjpr)

7 Good afternoon, horde.

I think I'm having watermelon for supper.

Posted by: Dash my lace wigs! at June 21, 2026 04:11 PM (h7ZuX)

8 Yesterday I made chicken farmer john with angel hair pasta and pesto sauce

nailed it

tonight is top sirloin, reverse seared
nobody cares

Posted by: Don Black at June 21, 2026 04:11 PM (RP2m/)

9 Nobody comments in all caps.
Posted by: Hokey Pokey at June 21, 2026 04:07 PM (b84UO)

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

IT'S FUNNY BECAUSE I EXIST!!!

Posted by: BEN ROETHLESSBERGER at June 21, 2026 04:13 PM (2UnvF)

10 Hello foodies! I had an amazing brunch, house made whole milk Greek yogurt, local honey, and fresh berries with an iced sage and orange latte. So good. I am still full, though I expect dinner will be an expectation.

Posted by: Piper at June 21, 2026 04:13 PM (hftzA)

11 Swordfish steak and asparagus for the grill this afternoon, accompanied by oven roasted red ‘taters. Cream Brûlée for dessert.

Posted by: CrotchetyOldJarhead at June 21, 2026 04:13 PM (3Ope8)

12 7 Good afternoon, horde.

I think I'm having watermelon for supper.
Posted by: Dash my lace wigs! at June 21

I could get behind this. Do you get black diamond watermelons?

Posted by: Piper at June 21, 2026 04:15 PM (hftzA)

13 No idea what my sister has for us today, butt cheesesteak tomorrow

Posted by: Skip at June 21, 2026 04:15 PM (qEb4U)

14 I begin prepping for colonoscopy tomorrow so tonight will be my last hurrah til Tuesday afternoon. Haven't decided on what to have yet.

Posted by: Duke Lowell at June 21, 2026 04:15 PM (2UnvF)

15 The base recipe can be used with pretty much any seafood, although I would stick to briny flavors like vongole (clams) or even anchovies!

Linguini con vongole is a great summer dish. Dad would love to spend hours in the bay between Tuckerton and LBI, to bring home 6-10 dozen clams. The chowders were for soup, little necks were for eating raw, and cherrystones were for pasta. If mom was feeling it, some of those were baked, often with just a small square of bacon. Those were good days...

Posted by: Joe Kidd at June 21, 2026 04:16 PM (nbLIj)

16 13 No idea what my sister has for us today, butt cheesesteak tomorrow
Posted by: Skip at June 21, 2026 04:15 PM (qEb4U)

This is exactly the type of typo I would make. I am laughing so hard right now.

Posted by: Piper at June 21, 2026 04:16 PM (hftzA)

17 Spaghetti carbonara is bomb.

I’d make a pound of pasta and my boys would down it in one meal.

Simply, bacon and egg pasta.

Sometimes I would add preserved lemons and fresh basil. They ate it all. One sitting. Easy peasy.

Posted by: nurse ratched. at June 21, 2026 04:17 PM (X1Jq6)

18 Well said on the antibiotic resistance issue, CBD. This is largely a trojan horse issue by those who wish to extinct animal agriculture by making it prohibitively expensive. Of course antibiotics need to be administered judiciously but, IMO, this is a far greater issue among the human species. Especially since doctors are routinely cowed by every self-diagnosing Karen to prescribe antibiotics for every case of sniffles & sore throat that may actually be of viral origin. Furthermore, those who don't complete the full course as prescribed because they decide they're better or want to "save some for next time" are certainly contributing to the resistant strains.

Posted by: Matthew Kant Cipher at June 21, 2026 04:17 PM (kOluj)

19 114 101 Two all beef patties, special sauce, lettuce, cheese, onions, pickles on a sesame seed bun.
Posted by: Duke Lowell
---

They did sesame seeds because they were cheaper than the traditional poppy seed bun.

Posted by: Braenyard - some Absent Friends are more equal than others _ at June 21, 2026 04:20 PM (iLKq8)

20 'mmm mmm...momma's makin' fish egg pasta!!!

Posted by: DanMan at June 21, 2026 04:20 PM (8uzBS)

21 I recently invented putting BBQ sauce on hotdog sausage sammiches rather than catsup.

Posted by: Weasel at June 21, 2026 04:21 PM (GNqmQ)

22 I could get behind this. Do you get black diamond watermelons?
Posted by: Piper at June 21, 2026 04:15 PM (hftzA)

I get whatever my small town Kroger has, and I don't think it's Black Diamond. That sounds too fancy for Meth County, haha!

It is nice and red, though, and firm. I hate it when I cut one open and it's mushy.

Posted by: Dash my lace wigs! at June 21, 2026 04:21 PM (h7ZuX)

23 The rule in human antibiotics:
If you aren’t showing improvement after 14 days, you prescribe antibiotics.

Who, in today’s world, is that patient?

Posted by: nurse ratched. at June 21, 2026 04:22 PM (X1Jq6)

24 Outside typing, have screen display up high

Posted by: Skip at June 21, 2026 04:23 PM (qEb4U)

25 14 I begin prepping for colonoscopy tomorrow so tonight will be my last hurrah til Tuesday afternoon. Haven't decided on what to have yet.

Posted by: Duke Lowell
---

When things got going I took my iPad into the room and camped out. Sometimes you can't run fast enough.

Posted by: Braenyard - some Absent Friends are more equal than others _ at June 21, 2026 04:23 PM (iLKq8)

26 This is exactly the type of typo I would make. I am laughing so hard right now.
Posted by: Piper at June 21, 2026 04:16 PM (hftzA)

I missed it. I was still back there on Don Black's chicken farmer John. Voice to text error, DB being funny, or is chicken farmer John a thing?

*ponders

Posted by: Dash my lace wigs! at June 21, 2026 04:24 PM (h7ZuX)

27 16 13 No idea what my sister has for us today, butt cheesesteak tomorrow
Posted by: Skip at June 21, 2026 04:15 PM (qEb4U)

This is exactly the type of typo I would make. I am laughing so hard right now.
Posted by: Piper at June 21, 2026 04:16 PM (hftzA)

I like big cheesteaks and I cannot lie.

Posted by: Sir Eats-A-Lot at June 21, 2026 04:25 PM (PiwSw)

28 I missed it. I was still back there on Don Black's chicken farmer John. Voice to text error, DB being funny, or is chicken farmer John a thing?

*ponders
Posted by: Dash my lace wigs! at June 21

And now I am laughing even harder. By myself in the studio. Good morning, I hope no one looks through the glass doors because I have tears running down my face and look psychotic. I don’t know why these have struck me as hysterical today.

Posted by: Piper at June 21, 2026 04:28 PM (hftzA)

29 My mom made strawberry freezer jam. It's very easy and so good. She also made plum jelly when the local wild plum crop was big enough and my dad came home with paper grocery bags full. That is the best jelly I've tasted.

Posted by: huerfano at June 21, 2026 04:29 PM (VJX5o)

30 Wuzatta steak Inna grilled cheese?

Posted by: Commissar of plenty and festive little hats at June 21, 2026 04:29 PM (Kt19C)

31 My go to grilled cheese is extra sharp cheddar, bacon and jalapeños .

Posted by: Ben Had at June 21, 2026 04:31 PM (afJtY)

32 For Father's Day the wife is honoring my request for her homemade pizza. Crust from scratch and a pound of mozzarella well decorated with pepperoni, Canadian bacon, and mushrooms. For us, a classic.

Posted by: Toxic Jeff at June 21, 2026 04:31 PM (LL3es)

33 I begin prepping for colonoscopy tomorrow so tonight will be my last hurrah til Tuesday afternoon. Haven't decided on what to have yet.

check out the specials at DoorDash

Posted by: DanMan at June 21, 2026 04:33 PM (8uzBS)

34 I made cherry preserves with home-grown cherries a couple of weeks ago. So good on sourdough toast.

I didn't get my starter out to refresh this morning, so no bread for me this week.

Posted by: Dash my lace wigs! at June 21, 2026 04:34 PM (h7ZuX)

35 chili cheese dogs and fries

Posted by: Ernest T. Bass at June 21, 2026 04:34 PM (jrgJz)

36 Simply, bacon and egg pasta.

Posted by: nurse ratched. at June 21, 2026 04:17 PM (X1Jq6)

A signature dish in our family has this ingredient list. We called it Pastera, which could be confused with the traditional Easter pie. This is not that.

Boil two pounds of spaghetti and bake a pound of bacon in a medium-to-large roasting pan. Remove bacon from pan when done, but keep the fat. Strain the cooked pasta and dump it into the roasting pan. Toss a bit to get the bacon fat fully involved. Now scramble 8-12 eggs (you can add a bit of parsley to this for color and a bit of flavor) and pour into the pasta. Crumble the cooked bacon over the top and give the pan a little shake to settle everything then bake a 350 for about an hour. Do an extra 10 minutes at 400 for extra crispiness if you're into that kind of thing. Cool, cut into squares and serve.

Mom would sometimes pack this in my lunch instead of a sammich. I was a spoiled kid in many ways...

Posted by: Joe Kidd at June 21, 2026 04:35 PM (nbLIj)

37 Your pizza sounds great, Toxic Jeff. Do you bake in a regular oven, or do you have one of those specialty ovens?

Posted by: Dash my lace wigs! at June 21, 2026 04:36 PM (h7ZuX)

38 I keep a bowl of cherries and a bowl of red seedless grapes in the fridge to go with ice water and lemon when I’m taking a break while doing landscape work. Perfect for hot days!

Posted by: CrotchetyOldJarhead at June 21, 2026 04:38 PM (3Ope8)

39 No idea what my sister has for us today, butt cheesesteak tomorrow
Posted by: Skip at June 21, 2026 04:15 PM (qEb4U)

This is exactly the type of typo I would make. I am laughing so hard right now.

I'm still stuck on figuring out what "Butt Cheese" is.

Posted by: Fritzy at June 21, 2026 04:38 PM (2GIh1)

40 I can't stand people who make being pretentious and artsy-fartsy about food into their whole persona. Bro I'm about to use my teeth to mash your masterpiece into paste, swallow it, then my gut is going to turn it into poop. Please find something else to be a snobby twat about.

Posted by: ballistic at June 21, 2026 04:38 PM (oqH4h)

41 Depends on your definition of easy.

Is easy ordering grubhub? Or pizza?
Is easy popping in a microwave?

Is easy doing a little chopping and sautéing and then finishing in the oven?

And is easy most satisfying? I like preparing a meal from scratch. And sourcing ingredients. And prepping before the prep. It’s such a wonderful feeling to sit down and eat something thoughtfully prepared.

I made a pork chop for myself for lunch. Dusted in seasoned flour, fried I olive oil/butter. Added French herbs and a big dose of fresh lemon. Served with hummus, roasted eggplant, onion and garlic ( did that yesterday) and Greek yogurt.

Just me. It was nice.

Heading out to the beach. It’s 68 and sunny.

Posted by: nurse ratched. at June 21, 2026 04:39 PM (QBhXE)

42 Just finished some Safeway tater salad with my late lunch. I have such miser tendencies that I have to tell myself its okay to spend that much on a small container of tater salad because my labor time to make my own is not worth it when it is just me eating it. I should make a point of adding pickles and onions to the next container I buy though. That isn't time intensive and does kick up the flavor enough to be worth it.

Posted by: PaleRider at June 21, 2026 04:39 PM (PV+Zw)

43 Who, in today’s world, is that patient?
Posted by: nurse ratched. at June 21, 2026 04:22 PM (X1Jq6

-------

I hear you. So many contributors to the issue... regulation and insurance bastardizing the doctor/ patient relationship and cost-benefit decisions. To say nothing of the internet making everyone half-smart about complex issues.

Posted by: Matthew Kant Cipher at June 21, 2026 04:40 PM (kOluj)

44 My husband loves Spaghetti alla Bottarga. Easy peasy as you said: make spaghetti aglio e olio and grate the bottarga over the top. Hub also thinly slices a few pieces of bottarga and adds it with the garlic when he sautes it for extra flavor.

There are several kinds of bottarga -- red mullet, grey mullet, bluefin tuna. You want the Sardinian grey mullet. Trust me.

Posted by: jix at June 21, 2026 04:43 PM (y687V)

45 " I keep a bowl of cherries and a bowl of red seedless grapes in the fridge to go with ice water and lemon when I’m taking a break while doing landscape work. Perfect for hot days!
Posted by: CrotchetyOldJarhead "

That sounds good but remember what happened to poor old Zachary Taylor.

Posted by: fd at June 21, 2026 04:44 PM (vFG9F)

46 The use of antibiotics in food animals comes up every few years.

The US uses antibiotics in chickens to treat, control, and prevent bacterial diseases (such as necrotic enteritis), and to maintain flock health. However, under FDA regulations, these are heavily regulated, and strict "withdrawal periods" ensure no antibiotic residues remain in the meat before it reaches the market. (There are lots of rules & more than one antibiotic-free label.)

Shapiro Administration Moves Quickly to Protect Pennsylvania Farms from New World Screwworm, June 13, 2026

Antibiotics in U.S. beef and the recent resurgence of the New World Screwworm (NWS) are distinct but overlapping issues. While antibiotics are widely used in cattle management, neither the parasites nor the drugs present a food safety risk to consumers.

By federal law, all meat sold in the U.S. must be free of antibiotic residues, whether it is labeled "antibiotic-free" or not. (The USDA Food Safety and Inspection Service randomly tests carcasses to ensure compliance.)

We're not so bad. Right?

Posted by: L -No nic, another fine day at June 21, 2026 04:45 PM (NFX2v)

47 'mmm mmm...momma's makin' fish egg pasta!!!
Posted by: DanMan at June 21, 2026 04:20 PM (8uzBS)

No she is not!! Shoulder roast for you!

Posted by: DanMa'am at June 21, 2026 04:48 PM (8uzBS)

48 37.
Regular oven she does.

Posted by: Toxic Jeff at June 21, 2026 04:48 PM (LL3es)

49 On Tech thread had a run together sentence. All day been typing then having to insert spaces between every word

Posted by: Skip at June 21, 2026 04:49 PM (qEb4U)

50 'Cooking Oil Thieves' caught on camera in Fenwick Island
----
There was a Simpsons episode about this...

Homer steals the cooking oil from Bart's school, but gets caught in the act by Groundskeeper Willie.

https://www.youtube.com/watch?v=pu24aQ3D5sk

Posted by: "Perfessor" Squirrel at June 21, 2026 04:49 PM (gnNyN)

51 Wife and I used to make blackberry jam from the blackberries in the backyard...one year we made several GALLONS of blackberry jam, all with the seeds removed (because I hate seeds in my jam).

Haven't made jam in...probably a decade now. No desire.

Posted by: jim (in Kalifornia) at June 21, 2026 04:53 PM (l3cgK)

52 We're not so bad. Right?

Posted by: L -No nic, another fine day at June 21, 2026 04:45 PM (NFX2v)

No...our food is safe! I am more concerned with antibiotic resistance then food safety.

Posted by: CharlieBrown'sDildo at June 21, 2026 04:54 PM (PLxDd)

53 48 37.
Regular oven she does.
Posted by: Toxic Jeff

Me, too. All of my cooking happens inside. I don't even grill. Don't have the equipment nor the skills.

If I had a place for it, I would consider building a brick oven outside.

Posted by: Dash my lace wigs! at June 21, 2026 04:55 PM (h7ZuX)

54 51 Wife and I used to make blackberry jam from the blackberries in the backyard...one year we made several GALLONS of blackberry jam, all with the seeds removed (because I hate seeds in my jam).

I thought jam without seeds was called jelly....

Posted by: Admirale's Mate at June 21, 2026 04:55 PM (/enuJ)

55 Inc. com

Why Thieves Are Suddenly Targeting the Trash Behind Beachside Restaurants
Two men were just arrested in Delaware for stealing this common waste product. Here’s why officials don’t think it’s an isolated incident.
Jun 17, 2026

Posted by: L -No nic, another fine day at June 21, 2026 04:56 PM (NFX2v)

56 A grilled cheese ribeye is heresy. Now a tuna melt or patty melt is reasonable.

At least slice up the steak, savages, or your bread will be turned to mush and destroyed while you try to rip that steak apart with you teeth.

Posted by: Rev. Wishbone at June 21, 2026 04:57 PM (fkjGs)

57 I thought jam without seeds was called jelly....
Posted by: Admirale's Mate at June 21, 2026 04:55 PM (/enuJ)

Jelly is made from clear juice. Jam can have seeds strained out, but will still have fruit pulp.

Posted by: Dash my lace wigs! at June 21, 2026 04:57 PM (h7ZuX)

58 54 51 Wife and I used to make blackberry jam from the blackberries in the backyard...one year we made several GALLONS of blackberry jam, all with the seeds removed (because I hate seeds in my jam).

I thought jam without seeds was called jelly....

Posted by: Admirale's Mate at June 21, 2026 04:55 PM (/enuJ)

No. Jelly is made from juice. Jam is made with fruit pulp.

Posted by: jim (in Kalifornia) at June 21, 2026 04:58 PM (l3cgK)

59 Jelly is made from clear juice. Jam can have seeds strained out, but will still have fruit pulp.

Posted by: Dash my lace wigs! at June 21, 2026 04:57 PM (h7ZuX)

IDNKT, thanks DMLW

Posted by: Admirale's Mate at June 21, 2026 04:59 PM (/enuJ)

60 a grilled cheese sandwich is an unimaginative pupusa.
Fight me.

Posted by: Kindltot at June 21, 2026 04:59 PM (rbvCR)

61 A rib eye grilled cheese is like a poor cheesesteak

Posted by: Skip at June 21, 2026 05:00 PM (qEb4U)

62 Mashing up threads. Last week when doing some decluttering of the garage, the George Foreman grill caught my eye and I decided that would be helpful to get myself to cook a burger, pork chop, steak etc. more often. I couldn't find the drip pan it is supposed to have but improvised with an oval glass dish from the cupboard. I have used it a couple of times and will use it more as it is way less hassle than the gas grill outside and taste and cleanup are both better than pan frying on the stovetop.

Posted by: PaleRider at June 21, 2026 05:00 PM (PV+Zw)

63 Marmalade has a peel...

Posted by: jim (in Kalifornia) at June 21, 2026 05:00 PM (l3cgK)

64 And, thanks Jim. My wife did all the food stuff, I am just a Moron

Posted by: Admirale's Mate at June 21, 2026 05:01 PM (/enuJ)

65 A grilled cheese ribeye is heresy. Now a tuna melt or patty melt is reasonable.

At least slice up the steak, savages, or your bread will be turned to mush and destroyed while you try to rip that steak apart with you teeth.
Posted by: Rev. Wishbone

So he accuses of of sucking at cooking, but he sucks at eating?

Posted by: mikeski at June 21, 2026 05:01 PM (VHUov)

66 And I accuse myself of not proofreading. "So he accuses us of....."

Posted by: mikeski at June 21, 2026 05:02 PM (VHUov)

67 64 And, thanks Jim. My wife did all the food stuff, I am just a Moron

Posted by: Admirale's Mate at June 21, 2026 05:01 PM (/enuJ)

She got me into it, including the sterilization of the jars/lids, adding the sugar, using the thermometer to know when to do which step. Lots of work, but folks loved it as gifts.

Posted by: jim (in Kalifornia) at June 21, 2026 05:03 PM (l3cgK)

68 I haven't thought about Fenwick Isl in, probably 50 years. We used to vacation in Rehoboth Beach (long before it was a ghey destination.) Such a weird heist for some cooking oil.

Was it used?

Posted by: Martini Farmer at June 21, 2026 05:04 PM (jehhT)

69 65 A grilled cheese ribeye is heresy. Now a tuna melt or patty melt is reasonable.

At least slice up the steak, savages, or your bread will be turned to mush and destroyed while you try to rip that steak apart with you teeth.
Posted by: Rev. Wishbone

So he accuses of of sucking at cooking, but he sucks at eating?

Posted by: mikeski at June 21, 2026 05:01 PM (VHUov)

Is your steak that tough? I guess you didn't sous vide it...

Posted by: jim (in Kalifornia) at June 21, 2026 05:04 PM (l3cgK)

70 Posted by: PaleRider at June 21, 2026 05:00 PM (PV+Zw)

-------

George Foreman grill is also a superior option for cooking bacon. Much less smoke than a skillet and can achieve whatever doneness you like just by varying duration.

Posted by: Matthew Kant Cipher at June 21, 2026 05:05 PM (kOluj)

71 I remember eating raw hamburger meat in the early 70's when helping my dad make meatballs. Never got sick. I wouldn't do it today for money.

Posted by: polynikes at June 21, 2026 05:06 PM (KC5Lt)

72 I find making jelly is more trouble than it is worth. I can make apple jelly fine with juice, or the steamer, but I don't like it much.

I make an apple compote by peeling apples, shredding them, and then cooking the shreds down with sugar and pectin and a teaspoon or so of lemon juice. It comes out so much brighter tasting than the jelly. I make a pear compote the same way.
When you use the shredded fruit it is spreadable like jam.

Posted by: Kindltot at June 21, 2026 05:07 PM (rbvCR)

73 !!!! IT WORKED !!!!
Thank you to all that offered tips about cooking a brisket in a slow cooker.

While not Rancherbob quality it was definitely above parr. Melt in your mouth tender and moist.

Posted by: Ben Had at June 21, 2026 05:07 PM (afJtY)

74
This is the guy I got the Smash Taco recipe from that worked so well.

There's 4 varieties here. I made the Mexican taco version, duh.

Just great. A home-run. Everyone loved it. Instantly on the rotation.

The Pizza version looks great too, I'lll make it eat some point and the Breakfast Smash Taco looks like a perfect waker-upper.

Here's the vid:

https://www.youtube.com/watch?v=qVQPIpxjDv8

Fire up your flat-top grill or cast iron skillet and make some today.

Do it!

Do it now!

Posted by: naturalfake at June 21, 2026 05:08 PM (iJfKG)

75 The term I remember reading was, "inadvertently dragging the sandwich meat from between the bread slices like a hyena pulling the entrails out of a wildebeest it had stolen from a lion's kill"

Posted by: Kindltot at June 21, 2026 05:10 PM (rbvCR)

76 George Foreman grill:

All of them, Amazon, are teflon coated.

Posted by: Braenyard - some Absent Friends are more equal than others _ at June 21, 2026 05:10 PM (iLKq8)

77 Wouldn't think a rib eye grilled cheese would be bad, just poor substitute. My dad use to put in Lebanon bologna in one, did a few times and its ok

Posted by: Skip at June 21, 2026 05:10 PM (qEb4U)

78 Speaking of odd foods, I had sweetbreads last night for dinner. They were quite good!

Posted by: CharlieBrown'sDildo at June 21, 2026 05:12 PM (PLxDd)

79 I looked into 'brewing' bio diesel 20-30 years ago or just straining used fryer oil and setting up a pre-heat system in the vehicle. After reading a fair amount about it I decided not to mess with the chemistry to get bio-diesel and that I am not enough of a mechanic to create a pre-heat system so a diesel could run on straight oil and I will just pay the diesel prices.

Posted by: PaleRider at June 21, 2026 05:12 PM (PV+Zw)

80 George Foreman grill is also a superior option for cooking bacon. Much less smoke than a skillet and can achieve whatever doneness you like just by varying duration.
Posted by: Matthew Kant Cipher at June 21, 2026 05:05 PM (kOluj)
----
I'll have to try that some day. I do use mine for cooking burgers and smoked sausages. Works great for those.

Posted by: "Perfessor" Squirrel at June 21, 2026 05:13 PM (gnNyN)

81 Better go prep the grill. This Sunday's steak is, apropos of Father's Day, the 24 oz ribeye. Partial credit to those guessing porterhouse, a solid dad steak, indeed. I opted for what was available and have no doubt that regret will find no home here today.

Sides are mushrooms and mashy taters. The wine? You would ask, wouldn't you? Ribeye comes alive against a solid merlot, but a recent guest brought a wine to me so we're going with that. A Cooper's Hawk Moscato.

(Ducks a thrown chair and tosses jerky sticks into the more animated section of the crowd)

Hear me out brethren! The red meat/red wine rule serves us well, but a lively white wine bearing the light carbonation of a Moscato cuts through the ribeye's fatty richness, cleansing the palate for the next enticing forkful. Let us boldly explore this path so rarely trod, and reap the rewards of the unexpected pleasures to be found therein.

I'll let you know next week if it sucked...

Posted by: Joe Kidd at June 21, 2026 05:13 PM (nbLIj)

82 My toaster died this week and I'm thinking of replacing it with a toaster oven. Since I live alone, it seems it might be useful. Any thoughts for or against? Brands to recommend?

Posted by: Wenda at June 21, 2026 05:14 PM (iIAkP)

83
The lovely and delightful Mrs naturalfake is making

Fried Chicken with Biscuits and Gravy for muh Father's Day Dinner.

Yay!

She paid attention when my Mom was still alive and make a perfect duplicate of Mom's Fried Chicken. So, life is great.

That seems to be one of her gifts, Mrs naturalfake often duplicate foods we eat in restaurants and like.

She lost always hits her target the first time and even improves on the recipe.

It's kinda amazing.

Posted by: naturalfake at June 21, 2026 05:15 PM (iJfKG)

84 Wenda, I bought an Emeril Legasse air fryer/oven and it is great.

Posted by: Ben Had at June 21, 2026 05:16 PM (afJtY)

85 Posted by: Joe Kidd at June 21, 2026 05:13 PM (nbLIj)

I had a Chablis with the sweetbreads, so you won't get an argument from me about wine pairings.

Posted by: CharlieBrown'sDildo at June 21, 2026 05:17 PM (PLxDd)

86 I guess I should head to Sardinia, where it is a famous and popular dish, but that's a bit much for one plate of pasta, even for a glutton like me!

For a man who burns his house down to resolve minor maintenance issues, sojourning to Sardinia seems a trifle, barely an inconvenience.

Posted by: Duncanthrax at June 21, 2026 05:20 PM (0sNs1)

87 Here you go...those of you who wish to lose weight:

A new diet is sweeping through President Trump's cabinet-and it involves heaping portions of sauerkraut.
Health Secretary Robert F. Kennedy Jr., Commerce Secretary Howard Lutnick,
Transportation Secretary Sean Duffy and Vice President JD Vance have all embraced the diet, drawn by the promise of slimmer waistlines and glowing skin.
They all apparently have determined the health benefits outweigh the slightly sulfurous odors that have been the cause of some domestic friction.
"Within 30 days I lost 20 pounds," Kennedy said at an event in Michigan this week. "JD
Vance is also on the diet and you can see how different he looks."
The diet is the brainchild of Dr. Sean O'Mara, who advises his high-profile patients to eat fermented foods such as sauerkraut and kimchi, alongside grass-fed steak-and to abstain from alcohol and sugary food.
O'Mara says the diet leads to a reduction in visceral fat, which wraps around organs, as well as a more robust microbiome, which can help with digestion.

Posted by: naturalfake at June 21, 2026 05:24 PM (iJfKG)

88 tosses jerky sticks into the more animated section of the crowd
Posted by: Joe Kidd at June 21, 2026 05:13 PM

Obviously the other side of the hall, opposite the genteel and reserved Texas BBQ Aficionados.

Posted by: Duncanthrax at June 21, 2026 05:25 PM (0sNs1)

89 slightly sulfurous odors that have been the cause of some domestic friction

Wait until we happy-foot through your dining room. Slightly will be a distant memory.

Posted by: Penguins of the World at June 21, 2026 05:28 PM (JZDm4)

90
While not Rancherbob quality it was definitely above parr. Melt in your mouth tender and moist.
Posted by: Ben Had at June 21, 2026 05:07 PM (afJtY)

------

Awesome! We've done fresh briskets in a slow cooker and generally treat them the same as any other beef roast, with similar results. Low & slow is the key.

I also have a recipe for corned beef in the slow cooker that I love. Basically cover it in Guinness and throw in a couple heads of garlic that are halved cross-wise. A couple other ingredients that escape me now....

Posted by: Matthew Kant Cipher at June 21, 2026 05:30 PM (kOluj)

91 Posted by: naturalfake at June 21, 2026 05:24 PM (iJfKG)

If you aren't making it yourself, where do you get fermented sauerkraut and kimchi?

Posted by: FenelonSpoke at June 21, 2026 05:31 PM (OYsYV)

92 I'm a big fan of sauerkraut and potatoes, even without some good pork chops, pork loin, whatever.

In fact, tomorrow (depending on weather) I have some fresh bratwursts that could probably use some 'kraut on 'em.

Posted by: Martini Farmer at June 21, 2026 05:32 PM (jehhT)

93 My wife gets kimchi once in a while from Waremart, they keep it in the open fridge with the bagged salads. It is live, and it tends to bulge the jar lids.
Otherwise you can get it at US Food Source, which is a restaurant/bulk store, and of course H Mart and any asian market.
Live sauerkraut is harder, mostly it is canned.

I make my own, in fact I am making some right now. I make it in quart jars.

Posted by: Kindltot at June 21, 2026 05:35 PM (rbvCR)

94 Posted by: Kindltot at June 21, 2026 05:35 PM (rbvCR

Thanks.

Posted by: FenelonSpoke at June 21, 2026 05:36 PM (OYsYV)

95 I did the brisket too! My slow cooker is a Cuisinart, so it has a simmer heat. Very slow. Tender and juicy.

Tonight I'm having a salad of the last of it, cut into match sticks, with an equal amount of parboiled celery root, also cut into matchsticks, and a mustardy dressing.

Posted by: Wenda at June 21, 2026 05:39 PM (iIAkP)

96 And thanks for the toaster oven recommendation, Ben Had.

Posted by: Wenda at June 21, 2026 05:40 PM (iIAkP)

97 Matthew Kant Cipher, I use Guinness when making beans with ham hocks/bacon and beef with barley soup.
I don't think I could cook without wine, Guinness, rum or tequila.

Posted by: Ben Had at June 21, 2026 05:41 PM (afJtY)

98 I will serve the brisket for lunch tomorrow and make brisket nachos with what is left.

Posted by: Ben Had at June 21, 2026 05:43 PM (afJtY)

99 82 ... "My toaster died this week and I'm thinking of replacing it with a toaster oven. Since I live alone, it seems it might be useful. Any thoughts for or against? Brands to recommend?"

Wenda,
Years ago our toaster bought the farm. We found an inexpensive Oster toaster oven at Costco with mechanical controls, not electronic. It has a bigger foot print on the counter but it's worth it for us. We use it for toast and baking things like small winter squash. It can bake about six of my biscuits. And we use it to reheat a lot of things. Very sturdy and versatile. It cost about 35 bucks but that was about seven years ago. I liked it so much when Ollie's had it I got a second one as back up.

Posted by: JTB at June 21, 2026 05:49 PM (yTvNw)

100 Sauerkraut recipe:

Chop a cabbage in half, remove the heart, and peel off the outer leaves until you get a few nice leaves. Set the nice ones aside since you will need them

Chop the cabbage up into thin slices. A mandoline will work as well as a knife for smaller batches.
Pile shreds into a large bowl (I have some broad stainless bowls I got just for this sort of prep) and at this point you can add shredded carrots or green onions, or red pepper. Then add salt.
It doesn't need to be canning salt, but table salt can make your kraut soggy eventually.

The ideal ratio is between 1 or 2 tablespoons of salt to 1-3/4 lbs of cabbage. This is not an exact science.

Let the cabbage sweat for 30 - 60 minutes, You are now ready to pack the shredded cabbage into quart jars, and pack it down firmly. Leave an inch clearance on top and then cover the cabbage inside with a cabbage leaf trimmed to fit., fill the jar to cover the cabbage with the brine from the steel bowl.

Set it on the drainboard to age for 4-5 days to bubble over, then put it in the fridge to store. Start eating it whenever. It will turn khaki eventually when it is fully ripe.

Posted by: Kindltot at June 21, 2026 05:51 PM (rbvCR)

101 Ben Had - hell yeah! A well stocked bar is essential to both good cooking and coping with kitchen failures :-)

Here's that recipe: https://shorturl.at/u037q

I like doing the cabbage this way, but usually only do that on St Paddy's Day.

Posted by: Matthew Kant Cipher at June 21, 2026 05:52 PM (kOluj)

102 Matthew Kant Cipher, thank you. That is on my next to try list.

I love food !

Posted by: Ben Had at June 21, 2026 05:54 PM (afJtY)

103 Egg sacs (roe) from pan fish, lightly crusted in cornmeal, salt and pepper, then fried in bacon grease til just before bursting open. Remembered from 1956 on the banks of Savannah River Swamp. Oh Lordy.

Posted by: Eromero at June 21, 2026 05:57 PM (LHPAg)

104 Yay! Food!

Posted by: RedMindBlueState at June 21, 2026 05:59 PM (zC76q)

105 Has anyone tried "glooking?" Here's the "You suck at cooking" guy explaining the process of glooking.
https:/www.youtube.com/
watch?v=mC78Adz93e0

Posted by: Chairman LMAO at June 21, 2026 06:01 PM (cWLG3)

106 RMBS, thank you.

Posted by: Ben Had at June 21, 2026 06:04 PM (afJtY)

107 No problem, Ben Had.

Posted by: RedMindBlueState at June 21, 2026 06:05 PM (zC76q)

108 Ben Had- I forgot that recipe wasn't actually a slow cooker recipe, but you can easily just throw those ingredients in the crockpot and put it on low. Also, I recall using a second bottle of Guinness instead of the beef broth - YMMV.

Posted by: Matthew Kant Cipher at June 21, 2026 06:06 PM (kOluj)

109 One of the very special things about the TXMoMe is that the meals are prepared by wonderful cooks on this thread.

Posted by: Ben Had at June 21, 2026 06:06 PM (afJtY)

110 Vance is also on the diet and you can see how different he looks."

-----------

That diet should be banned immediately for anyone negotiating with the Iranians.

Posted by: Cicero (@cicero43) at June 21, 2026 06:07 PM (XjKiU)

111 Cicero, that diet just makes it easier to fart in their general direction.

Posted by: Ben Had at June 21, 2026 06:09 PM (afJtY)

112 Remembered from 1956 on the banks of Savannah River Swamp. Oh Lordy.
Posted by: Eromero at June 21, 2026 05:57 PM (LHPAg)

----------

Winn ah wuz a little bitty baby
Mah mamma woulda rock me in da cradle
In them ol' cotton fields back home

Posted by: J. Fogerty at June 21, 2026 06:10 PM (XjKiU)

113 Please find something else to be a snobby twat about.

Posted by: ballistic at June 21, 2026 04:38 PM (oqH4h)

You seem nice.

Posted by: CharlieBrown'sDildo at June 21, 2026 06:11 PM (PLxDd)

114 Hello Foodsters,

I have been enjoying Father's Day by working my fanny off on deferred projects that have achieved immediacy.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:11 PM (BGSp9)

115 Pete Bog, I shant believe it. You always have your ducks in a row.

Posted by: Ben Had at June 21, 2026 06:15 PM (afJtY)

116 I like when generic brands are better than the name brands for about half the price. Best example for me is Ritz crackers. They were my favorite for decades but some change must have been made. They just don't taste the same: not as tasty and they crumble too easily. The Food Lion version tastes like Ritz used to at about half the cost. Similar with graham crackers, Food Lion vs Nabisco, instant pudding FL vs Jello brand. The store version of potato chips vs Lays. The chips are different but good enough and the store brand doesn't insult me by charging the same for ever smaller bags.

The local Food Lion won my heart when they started carrying Bit O' Honey candy, one of my childhood favorites.

Posted by: JTB at June 21, 2026 06:15 PM (yTvNw)

117 I'm enjoying a cigar and a rusty nail - its my Father's Day present to myself. I'll make smashburgers later. Hope you all are enjoying your Sunday.

Posted by: PabloD at June 21, 2026 06:15 PM (tTZHu)

118 111 Cicero, that diet just makes it easier to fart in their general direction.

---------

I'm all in favor of more farting and less giving away the family jewels.

Posted by: Cicero (@cicero43) at June 21, 2026 06:16 PM (XjKiU)

119 Did anyone click on the top graphic?

Posted by: CharlieBrown'sDildo at June 21, 2026 06:17 PM (PLxDd)

120 Chicken ~~farmer John~~ Parmesan?

Posted by: Helena Handbasket at June 21, 2026 06:17 PM (R+iUD)

121 119 Did anyone click on the top graphic?
Posted by: CharlieBrown'sDildo at June 21, 2026 06:17 PM (PLxDd)

---------

If only Dr. Demento was alive to see this.

Posted by: Cicero (@cicero43) at June 21, 2026 06:18 PM (XjKiU)

122 >>> 119 Did anyone click on the top graphic?
Posted by: CharlieBrown'sDildo at June 21, 2026 06:17 PM (PLxDd)

No one expects a Mystery Click in the Food Thread!!!

(but I did catch the reference in the title)

Posted by: Helena Handbasket at June 21, 2026 06:18 PM (R+iUD)

123 I had a Chablis with the sweetbreads, so you won't get an argument from me about wine pairings.
Posted by: CharlieBrown'sDildo at June 21, 2026 05:17 PM (PLxDd)

Hey Dildo, someday you should try Sauternes with roast chicken or spicy Thai food. Great combination.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:20 PM (BGSp9)

124 JTB,
Kirkland brand stuff is, most times, very very good.

Go Mariners!

Posted by: nurse ratched. at June 21, 2026 06:21 PM (bxhng)

125 Posted by: ballistic at June 21, 2026 04:38 PM (oqH4h)

You seem nice.
Posted by: CharlieBrown'sDildo at June 21, 2026 06:11 PM (PLxDd)

I bet his or her thoughts on romance and commitment would be equally compelling.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:21 PM (BGSp9)

126
I like when generic brands are better than the name brands for about half the price. Best example for me is Ritz crackers. They were my favorite for decades but some change must have been made. They just don't taste the same: not as tasty and they crumble too easily. The Food Lion version tastes like Ritz used to at about half the cost.

I agree about Ritz on both counts (taste and crumbling).
We have no Food Lion here. I wonder if Kroger brand or Walmart brand are better?

Posted by: Bertram Cabot, Jr. at June 21, 2026 06:22 PM (Cqx++)

127 Going to shill for HEB . Their flour tortillas are beyond good

Posted by: Ben Had at June 21, 2026 06:22 PM (afJtY)

128 Fermented foods have lots of probiotics and help the gut biome. Kombucha and kefir offer this as well.

Grass fed steak is just going to be leaner than corn fed or corn finished, and if you haven’t had it, it may have a slightly different taste when you first start to eat it. We do grass fed beef here for the most part, to include ground beef. That may be overkill, honestly, but it can’t hurt.

Posted by: Piper at June 21, 2026 06:23 PM (OoFl2)

129 36 ... :We called it Pastera, which could be confused with the traditional Easter pie."

Joe Kidd,
That pasta recipe sounds great. You had me at bacon. I had hopes for the dish at the top of the thread but Mrs. JTB is allergic to any seafood. Bacon is another matter.

Posted by: JTB at June 21, 2026 06:24 PM (yTvNw)

130 Speaking of fish heads there was an article linked on the tech thread about a robotic fish sorting machine that killed the fish quickly and bled them to keep the flesh fresh and more salable. Pretty interesting.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:24 PM (BGSp9)

131 Grass fed steak is just going to be leaner than corn fed or corn finished, and if you haven’t had it, it may have a slightly different taste when you first start to eat it.

---------

It's a decidedly different taste, and not for the better IMHO.

I always look for Angus beef, fed on grain and unlucky ranch hands.

Posted by: Cicero (@cicero43) at June 21, 2026 06:26 PM (XjKiU)

132 Well back to the salt mine. A few more things to get done today before cooking the rack of lamb from the 4H lamb.

Wood fire I think.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:26 PM (BGSp9)

133 We have no Food Lion here. I wonder if Kroger brand or Walmart brand are better?
Posted by: Bertram Cabot, Jr. at June 21, 2026 06:22 PM (Cqx++)

I find a lot of Kroger brand to be equal or, often superior, to national brands. Usually.

Posted by: Dash my lace wigs! at June 21, 2026 06:27 PM (h7ZuX)

134 No one expects a Mystery Click in the Food Thread!!!
------

I'm going to mull it over.

Posted by: Mike Hammer, etc., etc. at June 21, 2026 06:27 PM (XeU6L)

135 JTB,
Thanks for the information on your Oster toaster oven. Decisions, decisions....

Posted by: Wenda at June 21, 2026 06:27 PM (iIAkP)

136
You seem nice.
Posted by: CharlieBrown'sDildo at June 21, 2026

I wonder how to parlay this into a Mome give away. Both Snobby Twat and You Seem Nice need to be memorialized.

Posted by: Piper at June 21, 2026 06:28 PM (OoFl2)

137
robotic fish sorting machine that killed the fish quickly and bled them to keep the flesh fresh and more salable.

Robot fish vampire

Posted by: Bertram Cabot, Jr. at June 21, 2026 06:28 PM (Cqx++)

138 Mariners win!

Posted by: nurse ratched. at June 21, 2026 06:30 PM (A5RD0)

139 I always look for Angus beef, fed on grain and unlucky ranch hands.
Posted by: Cicero (@cicero43) at June 21, 2026 06

Oh I bet the ranch hands might add a little piquant to the marbling!

Joking aside, you never know with pork!

Posted by: Piper at June 21, 2026 06:30 PM (OoFl2)

140 Enlighten me, please. I have clean a fair amount of fish and they don't bleed.

Posted by: Ben Had at June 21, 2026 06:30 PM (afJtY)

141 Enlighten me, please. I have clean a fair amount of fish and they don't bleed.
---------

There's a song idea in there somewhere.

Posted by: Alice Cooper at June 21, 2026 06:32 PM (XjKiU)

142 I wonder how to parlay this into a Mome give away. Both Snobby Twat and You Seem Nice need to be memorialized.

Posted by: Piper at June 21, 2026 06:28 PM (OoFl2)

I guess that instead of a "Fed" sticker, at next year's NoVaMoMee someone will slap a "Snobby Twat" sticker on CBD's back.

Posted by: Vendette at June 21, 2026 06:37 PM (1ieqq)

143 Hey Dildo, someday you should try Sauternes with roast chicken or spicy Thai food. Great combination.

Posted by: Pete Bog's agentic AI alter ego at June 21, 2026 06:20 PM (BGSp9)

I agree! I'll make the roast chicken, you bring the d'Yquem.

Posted by: CharlieBrown'sDildo at June 21, 2026 06:38 PM (PLxDd)

144

Starting Monday, Aldi will be giving away free mystery boxes of groceries.

The limited-time blind boxes have different themes: snacks, fiber, protein, and “mystery.”

Available on a first-come, first-served basis, while supplies last, the blind boxes will be released at noon ET on Monday, Tuesday, Wednesday, and Thursday.

https://shorturl.ly/kROs1

Posted by: Bertram Cabot, Jr. at June 21, 2026 06:38 PM (Cqx++)

145 Mariners win!

Posted by: nurse ratched. at June 21, 2026 06:30 PM (A5RD0)

Are they Seattle's soccer team?

Posted by: CharlieBrown'sDildo at June 21, 2026 06:40 PM (PLxDd)

146 145 Mariners win!
Posted by: nurse ratched. at June 21, 2026 06:30 PM (A5RD0)

Are they Seattle's soccer team?
Posted by: CharlieBrown'sDildo at June 21, 2026 06:40 PM (PLxDd)

*sucks in breath, holds...

Posted by: Dash my lace wigs! at June 21, 2026 06:41 PM (h7ZuX)

147 I prefer the uncooked tortillas from HEB. the Mi Tienda brand, which is an HEB brand. Cook them fresh in cast iron pan as needed.

Posted by: lin-duh in Texas at June 21, 2026 06:41 PM (VCgbV)

148 “14 I begin prepping for colonoscopy tomorrow so tonight will be my last hurrah til Tuesday afternoon. Haven't decided on what to have yet.“

Go for a full brick of cheese!
The machine-gun burst will be fun!

Posted by: Gunslinger at June 21, 2026 06:42 PM (3hOgI)

149 Evening.

Posted by: Robert wants to see Rush, dammit! at June 21, 2026 06:44 PM (b4s65)

150 lin-duh, they have a bakery brand that they are offering that is the lightest flour tortilla I have ever used.

Posted by: Ben Had at June 21, 2026 06:44 PM (afJtY)

151 I begin prepping for colonoscopy tomorrow so tonight will be my last hurrah til Tuesday afternoon. Haven't decided on what to have yet.
Posted by: Duke Lowell at June 21, 2026 04:15 PM (2UnvF)

Ever had one before?

If you have...well, you know the score.

If you haven't...they fill your colon with air so when you wake up you're like a big ole whoopsie cushion. It's fun!

Posted by: Robert wants to see Rush, dammit! at June 21, 2026 06:45 PM (b4s65)

152 Interesting combination of food in and out this evening.

Posted by: Ben Had at June 21, 2026 06:49 PM (afJtY)

153 I have made a watermelon salad as DMLW inspired me. Watermelon, cucumber, feta, a little red onion, and a big squeeze of lime.

Posted by: Piper at June 21, 2026 06:49 PM (OoFl2)

154 RANCH DRESSING: Hidden Valley clone -- makes 2 cups
Feel free to share with all of your European friends

1 cup mayonnaise (Hellman's or Duke's, not MiracleWhip)
1 cup store-bought buttermilk* OR
*1 cup whole milk + 1 tsp. cream of tartar
1 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. dried thyme powder

Combine all ingredients in a bowl ... Stir, chill, then stir again until uniform ... To thicken, gradually add Sure-Jell powdered pectin in 1/8 tsp. increments until the dressing is as thick as you want it to be.

Posted by: Kathy at June 21, 2026 06:49 PM (MOK4W)

155 CBD, thank you once again for the food thread and to all that bring such great recipes.

Posted by: Ben Had at June 21, 2026 06:50 PM (afJtY)

156 I like when generic brands are better than the name brands for about half the price. Best example for me is Ritz crackers. They were my favorite for decades but some change must have been made. They just don't taste the same: not as tasty and they crumble too easily. The Food Lion version tastes like Ritz used to at about half the cost.

I agree about Ritz on both counts (taste and crumbling).
We have no Food Lion here. I wonder if Kroger brand or Walmart brand are better?
Posted by: Bertram Cabot, Jr. at June 21, 2026 06:22 PM (Cqx++)
___________________________

I always go for the generic spices, flavorings, and cooking add-ins when buying. High end brand on garlic salt or powder tastes almost exactly the same and costs a few bucks more for a very small bottle, jar, container.

Posted by: Orson at June 21, 2026 06:53 PM (dIske)

157 Ben had,
I've had the bakery tortillas and still prefer the ones you cook as needed.

Posted by: lin-duh in Texas at June 21, 2026 06:53 PM (VCgbV)

158 That's a deal! You prefer a lighter fresher recent vintage or something with some age?

Be very careful with your answer

Posted by: Pete Bog at June 21, 2026 06:54 PM (BGSp9)

159 Thanks for the Food Thread, CBD.

Posted by: RedMindBlueState at June 21, 2026 06:56 PM (zC76q)

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