Food Thread: Ripe Tomatoes, Dust Safety, And Chewy Meringues!

Ah...it's that time of the year, when tomatoes are mature and ripe and very, very, tasty! I can't think of many other foods with such a short-lived window of opportunity. Asparagus is one, and I guess there are some fruits that ripen in a three week window, but frankly I don't care much about fruit, and I never have!

But tomatoes? Yeah, I do care about them, although there is a small voice in the back of my mind that is telling me that lovely ripe tomatoes are merely a vehicle for fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!

What about you? Do you believe, as all right-thinking people do, that tomatoes are best served with mozzarella still warm from the water bath? Or do you serve them in some weird way. like on Skyline Chili dipped in Canadian Whiskey?

Fess up!

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What to do with the six egg whites left over from the six egg yolks I used in the coffee ice cream? Remember...I am a cheap bastard, so tossing them was never an option.

So meringues it was! Except I was lazy and didn't want to pipe them, so I just heaped them onto a single sheet pan. Yup! Those are big ones! And tasty, though soft in the middle, which is an interesting twist on the classic crunchy meringue. But fun, and once I figure out what to do with them besides eat them plain, I'll make some more gargantuan ones! The chewy middle was quite pleasing!

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I am a big fan of minimalist, simple cooking. Recipes do not have to be complicated, with endless steps and dozens of utensils and dishes to be delicious.

But... there are some shortcuts that decrease the overall quality of the dish. Here is a good example, and I am not picking on "The Spruce Eats," because it is one of the better and less fussy cooking sites out there.

Chicken Parmesan can be a fantastic dish if the chicken is crispy and the sauce is delicious and the mozzarella is fresh and just melted without being desiccated. But that requires a lot of work and several steps.

This version, Easy Chicken Parmesan, is easy! And tasty, but it is a far cry from the one that requires a lot more work. Have I made something like this? Of course I have. Sometimes cooking is simply a vehicle to get the meal on the table in the quickest way possible, and that is perfectly okay, and in fact is probably the default for most people.

But if you have the time and the inclination, give some of those great recipes a try...

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The folks at Fallow are classically trained chefs with imaginations and senses of humor. That makes for good videos, and more important... good food! I have eaten at one of their restaurants a couple of times and was very pleased. They are not inexpensive, but I think we got good value.

Anyway, they love bacon! The Best Way To Cook Bacon is a meandering trip through lots and lots of different techniques, and some surprising results. It's worth a watch.

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Why yes, that is a slice of mozzarella with a chunk of fried chicken skin on top. And don't you dare scoff! it was delicious!

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This is the coffee ice cream with chopped heath bars that I mentioned in the FWP thread. It was excellent, especially considering I haven't made ice cream in many years. I should have chilled the custard down almost to freezing before I put it into the machine, because it wasn't quite as creamy as I wanted. The longer it takes to freeze, the larger the ice crystals are, and that is the enemy of creaminess. But next time I will be better prepared! And there will definitely be a next time, because it was fun as well as tasty!

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From Dust Safety Science comes a fascinating article: What is the Giacomelli's Bakery, Flour Dust Explosion in 1785?

I might have to recertify for my Dust Safety Certificate soon!

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The great garlic experiment of 2025-2026 was a resounding...meh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!). I think the sweet spot is still $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

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1 Food fight

Posted by: Skip at August 16, 2026 04:01 PM (Ia/+0)

2 Wait. What?

Posted by: Skip at August 16, 2026 04:02 PM (Ia/+0)

3 what?!

Posted by: Blonde Morticia at August 16, 2026 04:02 PM (XJ22o)

4 Didn't plant tomatoes this year, but did get bacon for BLT' tomorrow

Posted by: Skip at August 16, 2026 04:03 PM (Ia/+0)

5 Our tomatoes are just getting ripe and a varmint is taking bites out of the good ones...Husband thinks it's rats so out go the traps tonight.....

Posted by: It's me donna at August 16, 2026 04:03 PM (FtULh)

6 Today’s Brunch was thick sliced applewood smoked bacon, sliced cherry tomatoes in a nice corn and wheat wrap. Leftovers can be fun.

Posted by: epador at August 16, 2026 04:04 PM (FOFsU)

7
Someone called Nood downstairs and I was sitting there at #1.

Anyhoo, I'm also frugal and I use egg whites to make meringues. I add chopped toasted pecans to them. I used to make angel food cake, but I really don't like that stuff unless I smother it in pricey toppings of some sort.

Posted by: Blonde Morticia at August 16, 2026 04:04 PM (XJ22o)

8 >>lovely ripe tomatoes are merely a vehicle fro fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!

There are two best ways to eat tomatoes. That is one. The other is the T in a BLT 3-way on sourdough with extra mayo. And extra bacon, of course.

Posted by: JackStraw at August 16, 2026 04:05 PM (viF8m)

9 Our local supermarket was selling heirloom tomatoes. Beautiful in presentation, a fat zero in taste.

Sigh.

Posted by: Additional Blond Agent, STEM Guy at August 16, 2026 04:05 PM (iIyc0)

10 Chicken Parmesan we make sans breading, or if breaded, marinated in buttermilk, breaded, and then air-fried without oil. Comes out great.

Posted by: San Franpsycho at August 16, 2026 04:05 PM (JvZF+)

11 You could have made pavlova if you wanted a reason for big ‘ol meringues!

Posted by: Piper at August 16, 2026 04:05 PM (ZdaMQ)

12 I smoked a brisket yesterday (well, we ate it yesterday) and tried something which is now all the rage in the brisket world: tallow. I rendered it from the fat I trimmed off the brisket, which was an absolutely beautiful Prime brisket from Costco. I was skeptical about the tallow, but wanted to see for myself, so I took it to the stall at about 175F, and then poured the tallow over the top of the meat before wrapping.

The short answer is that it was probably the best brisket I've ever made. It makes me crazy when I think about all the fat trimmings I've just pitched over the years.

Posted by: Archimedes at August 16, 2026 04:06 PM (Riz8t)

13 Put strawberries and whipped cream on your meringues..

Posted by: It's me donna at August 16, 2026 04:06 PM (FtULh)

14 The RMBS Mom's garden is full of beautiful tomatoes. Tomato sandwiches and a lot of Greek salad are happening (proper Greek salad with no lettuce mucking it up).

Posted by: RedMindBlueState at August 16, 2026 04:06 PM (5LIEJ)

15 Meringues, vanilla ice cream, strawberries and freshly whipped cream on top. If you are so inclined some dark chocolate sauce or liquor included.

Posted by: epador at August 16, 2026 04:06 PM (FOFsU)

16 There are only two ways I eat tomatoes, raw, sliced and in a sauce meant for a pasta dish. Pizza gets a pass, but it's usually lousy.

Posted by: Rev. Wishbone at August 16, 2026 04:07 PM (tvdD1)

17 Meringues? Make a pavlova!

Posted by: Otto Zilch at August 16, 2026 04:07 PM (Ws2ua)

18 Eating loads of fresh Sonoma tomatoes always method #1 but lots of fresh pepper added. We had BLTs last Thursday.

Posted by: San Franpsycho at August 16, 2026 04:08 PM (JvZF+)

19 As soon as i get off my butt and go out back, i will harvest my first tomato.

Posted by: Diogenes at August 16, 2026 04:08 PM (2WIwB)

20 Meringues? Make a pavlova!
Posted by: Otto Zilch at August 16, 2026 04:07 PM (Ws2ua)
======

Да, конечно!

Posted by: San Franpsycho at August 16, 2026 04:09 PM (JvZF+)

21 Store bought 'maters are often disappointing. I do get some cherry tomatoes that are very tasty, but many of the larger varieties are very bland.

Sometimes I'll get a good one, and will slice it, and sprinkle it with salt and pepper. Dad and Grandpa taught me that.

Posted by: Pug Mahon, aka Agent Frank at August 16, 2026 04:09 PM (0aYVJ)

22 >lovely ripe tomatoes are merely a vehicle fro fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!

I'm not a fan of big chunks of mozzarella, but everything else you mention is just delicious. I've now received 4 bottles of high quality vinegar (sherry, champagne, cabernet, and white wine). The difference between them and the lower grade stuff I used to use is just amazing. The brands are O, and Napa Valley Naturals. Get you some.

Posted by: Archimedes at August 16, 2026 04:10 PM (Riz8t)

23 4 Didn't plant tomatoes this year, but did get bacon for BLT' tomorrow
Posted by: Skip at August 16, 2026 04:03 PM (Ia/+0)
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And if you want to make it gay, add guacamole.

Posted by: Chairman LMAO at August 16, 2026 04:11 PM (cWLG3)

24 I'm not a fan of big chunks of mozzarella, but everything else you mention is just delicious. I've now received 4 bottles of high quality vinegar (sherry, champagne, cabernet, and white wine). The difference between them and the lower grade stuff I used to use is just amazing. The brands are O, and Napa Valley Naturals. Get you some.
Posted by: Archimedes at August 16, 2026 04:10 PM (Riz8t)

Use Burrata instead of hard mozzarella..

Posted by: It's me donna at August 16, 2026 04:11 PM (FtULh)

25
Chicken cracklin is reason enough to buy a $4.99 rotisserie chicken.

Posted by: Auspex at August 16, 2026 04:12 PM (Y8DZL)

26 It’s just the kid and me, J is gone for the week. We are going to do veggie sandwiches with fresh mozzarella and a little balsamic. It will get most of the veggies used before the new batch arrives mañana. It’s really been a boring food day here. We had plain Greek yogurt, blueberries and raw honey for breakfast. Then the kid got a unicorn Frappuccino abomination on the way to church. It looked like it would glow in the dark. For lunch we ate some veggies raw while we stared in the fridge concocting dinner ideas.

Posted by: Piper at August 16, 2026 04:12 PM (ZdaMQ)

27 impressed with your ice cream!

Posted by: cherries in season at August 16, 2026 04:13 PM (AJajd)

28 When great tomatoes come along, my two go to recipes are Marcella Hazan's Garlic-Scented Tomato Salad, and Fuchsia Dunlop's Fried Eggs with Tomatoes. Of course there is also Caprese salad.

Great tomatoes are on the short list of things I miss about California.

Posted by: Splunge at August 16, 2026 04:14 PM (JpUeg)

29 Our tomatoes started coming in about a week ago. I like them with mozz too, but the best thing is a thick slice between two slices of bread with a swipe of mayo. I never do that with store tomatoes but it is a little slice of summer heaven.

Also, best tip I ever got was to pick your tomatoes at first blush. They are basically done with growing/sweetening and picking them at that time does no harm in regards to flavor. Ripen them on the counter. Saves em from being eaten by bugs, animals and whatever other creatures you may have lurking around your yard (like the Amazon driver who helped himself to a few cherry tomatoes right off the plant).

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:14 PM (yjPLJ)

30 Then the kid got a unicorn Frappuccino abomination on the way to church. It looked like it would glow in the dark.

The coffee in such a thing is a trace constituent.

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

31 I am a big fan of sherry vinegar. I read that it's the secret ingredient in gazpacho, tried it, and was convinced. I use it a lot in dressing because it's a softer note than red wine vinegar. Champagne vinegar is good, too, but sherry seems to come in handy more often.

Posted by: Art Rondelet of Malmsey at August 16, 2026 04:14 PM (H8nu1)

32 Our local supermarket was selling heirloom tomatoes. Beautiful in presentation, a fat zero in taste.

Posted by: Additional Blond Agent, STEM Guy at August 16, 2026 04:05 PM (iIyc0)

Mine too!

They are absolutely.gorgeous...an amazing testament to commercial agriculture. And they suck!

Posted by: CharlieBrown'sDildo at August 16, 2026 04:15 PM (l4RKn)

33 27 impressed with your ice cream!
Posted by: cherries in season at August 16, 2026 04:13 PM (AJajd)
---
Speaking of things in season... are Vidalia onions in season? I noticed my local Walmart had Vidalias the past 2 weeks.

Posted by: Chairman LMAO at August 16, 2026 04:15 PM (cWLG3)

34 "and I guess there are some fruits that ripen in a three week window,"

Strawberries are one crop that have a very short window to pick them. As were the cherry trees we had in our yard when I was a kid.

There was a couple of week window to get them picked before they rotted and fell on the ground. We had the entire extended family over to pick cherries when they got ripe. My great grandmother would climb the trees and pick basket fulls of them to hand down to the kids.

Posted by: Mister Scott (Formerly GWS) at August 16, 2026 04:16 PM (cpFbA)

35 Also it sounds like your meringues would make perfect personal Pavlovas. Make some sweetened whipped cream and macerate some berries in sugar and a bit of brandy and you're set.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:16 PM (yjPLJ)

36 @30 At Starbucks the other day I was shocked to learn I needed to ask for a "coffee frappacino" if I wanted it to contain coffee.

Posted by: Chairman LMAO at August 16, 2026 04:16 PM (cWLG3)

37 Had a nice crop of tomatoes this year. We eat some fresh with sliced onions for breakfast. Most I use to make tomato sauce. Easy recipe: slice them in half, put them face down in a large pan. Blanch till soft (ten minutes). Toss into blender for 1 minute. Pour into a pan with a clove of oregano (battuto), half a sweet onion and a stick of butter, salt and pepper. Simmer on low to thickness.

Posted by: Ted Torgerson at August 16, 2026 04:17 PM (R86kT)

38 I see I am not the only one with Pavlova on the brain.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:18 PM (yjPLJ)

39 Supper tonight is meatloaf, mashed taters and green beans.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:18 PM (yjPLJ)

40 36 @30 At Starbucks the other day I was shocked to learn I needed to ask for a "coffee frappacino" if I wanted it to contain coffee.
Posted by: Chairman LMAO at August 16, 2026 04

Maybe the mocha one does. The unicorn one definitely does not.

Posted by: Piper at August 16, 2026 04:19 PM (ZdaMQ)

41 Texas' late, great Guy Clark wrote a melodic tribute to Homegrown Tomatoes.

https://tinyurl.com/4hkdkf79

Posted by: Art Rondelet of Malmsey at August 16, 2026 04:19 PM (H8nu1)

42
Ditto on big tomatoes and taste.

Switched to Romas but it's not like the old days.

Posted by: Auspex at August 16, 2026 04:19 PM (Y8DZL)

43 Tomatoes are fruits.

Posted by: Darrell Harris at August 16, 2026 04:19 PM (UdoE/)

44 Pour into a pan with a clove of oregano (battuto), half a sweet onion and a stick of butter, salt and pepper.

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

A clove of garlic? Or oregano? Or both?

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:20 PM (yjPLJ)

45 CBD, what is your cream ratio to the mix? There is a practical limit to how much pure whipping cream can be used , if I recall. Half and Half alone makes a pretty decent Ice Cream, though it is not as rich as the maximum.

I spent a small fortune on a White Mountain electric, it was a nice unit, but they outsourced the motor to you-know-where, and it died after one or two batches. Fuckers.

Posted by: Common Tater at August 16, 2026 04:20 PM (H50PN)

46 "... lovely ripe tomatoes are merely a vehicle for fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!"

Well, that's good, but replace the basil with some sliced cucumbers and it's even better.

Posted by: Ralph at August 16, 2026 04:21 PM (8WZD4)

47 Just off Carnival's cruise ship...ate so well all week, even with my allergies.

Exhausted, so tonight is bagged meatballs with fresh tomatoes in a jarred sauce (killing all the cherry tomatoes that are ripe and overripe from our bush), air fried green beans, and raspberries and green grapes - aka, all th cheap veg from the store trip that was half of my restocking. The other half is delivered to my door tomorrow.

No dessert, b/c somehow, amazingly, I've finally found a business that can cook for my allergies as well as I can...Chocolate melting cake is dangerous when there's no actual cake, but there is peanut butter on the side...pure dark chocolate ganache and peanut butter out of a fridge is sinful...and perfect vacation dining.

Posted by: Nova Local at August 16, 2026 04:22 PM (tOcjL)

48 Well, that's good, but replace the basil with some sliced cucumbers and it's even better.
Posted by: Ralph at August 16, 2026 04:21 PM (8WZD4)

We'll do sliced tomatoes and Armenian cucumbers with Italian dressing...

Posted by: It's me donna at August 16, 2026 04:22 PM (FtULh)

49 Saves em from being eaten by bugs, animals and whatever other creatures you may have lurking around your yard (like the Amazon driver who helped himself to a few cherry tomatoes right off the plant).
-----

A pellet gun works great for varmints! Quiet, and difficult to trace to the source. No smoke.

Posted by: Common Tater at August 16, 2026 04:23 PM (H50PN)

50 39 Supper tonight is meatloaf, mashed taters and green beans.
Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:18 PM (yjPLJ)

This is going in my plans this week!

Posted by: Nova Local at August 16, 2026 04:24 PM (tOcjL)

51 went to the mountains to see the Perseid shower last week, no luck breaking my streak of picking locals that have rain the night of the shower.

However, we we stopped at a brewery and I had a great smash burger, Buns baked daily and jalapeno poppers, with cream cheese of coarse and an 6oz well smashed burger.. It didn't need any condiments!

Posted by: AZ deplorable moron at August 16, 2026 04:24 PM (NnhvP)

52 Posted by: Common Tater at August 16, 2026 04:20 PM (H50PN)

One to one ratio of cream to milk. Lots of egg yolks.

I may not have cooked the custard enough...that might explain the graininess too. I will have to investigate!

Posted by: CharlieBrown'sDildo at August 16, 2026 04:25 PM (l4RKn)

53 Hmmmm. Tomato grows from a flower and holds seeds. A fruit?

BTW, I've gotten away from the traditional tomato plant and gravitated towards growing climbing Vines on tall pyramid wire mesh. Keeps the tomatoes off the ground, much easier to see what's ripe and pick, and keeps some of the animals from helping themselves. Also, easier to cover with mesh to protect against too much sun or frost.

Posted by: Orson at August 16, 2026 04:25 PM (dIske)

54 We'll do sliced tomatoes and Armenian cucumbers with Italian dressing...

Posted by: It's me donna at August 16, 2026 04:22 PM (FtULh)

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

With a bit of feta and chick peas, one of my favorite easy lunches.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:25 PM (yjPLJ)

55 In a cooler climate so our tomatoes are beginning to ripen. I have a nice batch of Romas that should be ready to use in the next week, luckily they survived the hail we had on Friday. Just don't care for jarred sauce anymore and I will cook these in the oven and make them into a simple pomodora sauce. Plain or with a bit of meat added over a decent pasta.

Posted by: neverenoughcaffeine at August 16, 2026 04:26 PM (2NHgQ)

56 This is going in my plans this week!

Posted by: Nova Local at August 16, 2026 04:24 PM (tOcjL)

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

Quick, easy and tasty!

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:27 PM (yjPLJ)

57 Hello Foodies,

L&T makes a tomato cheese pie that is absolutely killer. Bisquick crust.

Very seasonal. And now is the season.

Posted by: Pete Bog at August 16, 2026 04:29 PM (txN/r)

58 Mine too!

They are absolutely.gorgeous...an amazing testament to commercial agriculture. And they suck!
Posted by: CharlieBrown'sDildo at August 16, 2026 04:15 PM (l4RKn)

For whatever reason, we decided not to do any backyard gardening this year and now we're paying for it.

On the brighter side of things, unless circumstances interview, the wife and I plan to take a trip on over to Alan Benton's "Benton's Smoky Mountain Country Hams & Bacon" and at a minimum, bring back a couple of packages of bacon. Maybe a ham, depending on size. Theoretically the place is in Madisonville but in practice, considerably closer to Vonore, TN. Taking I-40 and 75 on out and US 411 back through Maryville to get home.

Posted by: Additional Blond Agent, STEM Guy at August 16, 2026 04:29 PM (iIyc0)

59 Right, that's "Half and Half" then. I tried to amp the ratio up once, to the maximum cream ratio generally accepted, not sure what happened. I might have gotten impatient with the salt/ice mix and it didn't freeze fast enough, or too fast, or something. It didn't turn out the way I'd hoped.

Posted by: Common Tater at August 16, 2026 04:30 PM (H50PN)

60 I've found that if you go much past the half and half point, the ice cream starts getting kind of waxy.

Posted by: Additional Blond Agent, STEM Guy at August 16, 2026 04:31 PM (iIyc0)

61 A pellet gun works great for varmints! Quiet, and difficult to trace to the source. No smoke.
Posted by: Common Tater at August 16, 2026 04:23 PM (H50PN)

Not to jump the Gun Thread but here in America a suppressed 22 works great

Posted by: Pete Bog at August 16, 2026 04:34 PM (txN/r)

62 Glad to see some others pointing out that tomatoes are a fruit... I didn't want to be the only one to irritate the Dildo.

My BIL gave me a couple tomatoes on Thursday that I just ate for lunch. Diced them, added some queso fresco and fresh parsley leftover from another recipe, then finished with cracked pepper and Slap 'ya Mama. Mmmm!

Posted by: Matthew Kant Cipher at August 16, 2026 04:34 PM (kOluj)

63 Oh I also made a cheesecake today but we won't be able to eat it until tomorrow since it has to chill in the fridge overnight. Will serve with homemade strawberry sauce.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:36 PM (yjPLJ)

64 We periodically have a tomato, mozzarella, basil, olive oil salad. The basil is from our herb garden. We also stuff a similar concoction in large, skinless/boneless chicken breasts and cook on the smoker.

Posted by: Martini Farmer at August 16, 2026 04:37 PM (2Cry5)

65 L&T makes a tomato cheese pie that is absolutely killer. Bisquick crust.

Very seasonal. And now is the season.

Posted by: Pete Bog at August 16, 2026 04:29 PM (txN/r)

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

Pete, is this served hot or cold? It sounds delicious.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:37 PM (yjPLJ)

66 >>. We also stuff a similar concoction in large, skinless/boneless chicken breasts and cook on the smoker.

That sounds great. I'm going to try that.

Posted by: JackStraw at August 16, 2026 04:40 PM (viF8m)

67 tomato cheese pie. AKA Pizza?

Posted by: AZ deplorable moron at August 16, 2026 04:40 PM (NnhvP)

68 The best way to eat tomatoes is on a bacon sandwich. Second best is with salt and pepper.

Posted by: huerfano at August 16, 2026 04:40 PM (2Xqig)

69 Tomatoes are a magnificent fruit. I would never attempt to grow them because I don't have a green thumb nor the space.

I'm a lazy consumer with a wallet.

Posted by: Rev. Wishbone at August 16, 2026 04:41 PM (tvdD1)

70 Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:20 PM (yjPLJ)

Garlic sorry.

Posted by: Ted Torgerson at August 16, 2026 04:41 PM (R86kT)

71 Although it might be an affront to a chef, there's an even easier chicken parm, with cheap Wal-Mart ingredients. On-Cor has a TV family dinner tray of breaded chicken patties (6 count) in a tomato sauce. You heat the tray in the microwave for a bit, swap the patties around, maybe stir the sauce over them as well, then heat a bit longer.

You can, after swapping and stirring, add a bunch of shredded mozzarella on top before putting back in the microwave for the second span of time in the microwave.

Definitely not high-quality cooking. But you can make a better meal out of store-bought, easily, with a little ingenuity. And save yourself $18 in paying Door Dash. And save an hour of you filming yourself like a whiny little female chihuahua about how expensive the meal was. Heck, there's enough for 2 to 3 servings, meaning a leftover meal (or a small family).

Posted by: Another Anon at August 16, 2026 04:42 PM (4h45B)

72 68 The best way to eat tomatoes is on a bacon sandwich. Second best is with salt and pepper.
Posted by: huerfano at August 16, 2026 04:40 PM (2Xqig)

You can flip the whole concept to a salad - lettuce, tomato, avocado, and bacon with croutons...and whatever dressing you like...

For the onion lovers, skip the croutons and use fried onions as the crisp topping...or use both!

Posted by: Nova Local at August 16, 2026 04:42 PM (tOcjL)

73 Glad to see some others pointing out that tomatoes are a fruit... I didn't want to be the only one to irritate the Dildo.

Posted by: Matthew Kant Cipher at August 16, 2026 04:34 PM (kOluj)

No worries...you aren't!

Posted by: CharlieBrown'sDildo at August 16, 2026 04:43 PM (l4RKn)

74 >>tomato cheese pie. AKA Pizza?

Sounds like a quiche my sister makes.

Posted by: JackStraw at August 16, 2026 04:43 PM (viF8m)

75 Pre supper or after beverage?

Posted by: Skip at August 16, 2026 04:43 PM (Ia/+0)

76 Fresh chilled and quartered tomatoes, finely diced red onions, taragon, orgegano, and a healthy splash of Basalmic...Chill in the fridge for an hour, and enjoy it out on the deck on a hot day.

Posted by: Orson at August 16, 2026 04:43 PM (dIske)

77 74 >>tomato cheese pie. AKA Pizza?

Sounds like a quiche my sister makes.
Posted by: JackStraw at August 16, 2026 04:43 PM (viF8m)
_________________

Or something some idiot from Chicago screwed up and was too lazy to give it it's own name.

Posted by: Orson at August 16, 2026 04:45 PM (dIske)

78 69 Tomatoes are a magnificent fruit. I would never attempt to grow them because I don't have a green thumb nor the space.

I'm a lazy consumer with a wallet.
Posted by: Rev. Wishbone at August 16, 2026 04:41 PM (tvdD1)

Depending where you live, cherry tomatoes are impossible not to grow. I did nothing this year - no watering, no mulching, no staking, nothing...and I just keep plucking tomatoes (now going on 2 months)...came home to 2 pints worth in a 2 ft square garden spot after a week away (yes, I seem to have left tomatoes in the garden last year and they just grew back - planning the same no effort next year)...

Posted by: Nova Local at August 16, 2026 04:46 PM (tOcjL)

79 Though never bought cherry tomatoes for plants, very often they sprouted up next year.

Posted by: Skip at August 16, 2026 04:47 PM (Ia/+0)

80 "… lovely ripe tomatoes are merely a vehicle for fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!"

Pet peeve: please stop putting balsamic vinegar on your Caprese salad. The balsamic is too strong and overpowers the flavor of the delicate mozzarella and the ripe tomatoes. Italians don't put it on Caprese.

Posted by: jix at August 16, 2026 04:48 PM (y687V)

81 >>Or something some idiot from Chicago screwed up and was too lazy to give it it's own name.

I take a backseat to nobody when it comes to dissing the abomination that is Chicago deep dish "pizza" but even those savages don't usually make a crust of bisquick.

Posted by: JackStraw at August 16, 2026 04:50 PM (viF8m)

82 Depending where you live, cherry tomatoes are impossible not to grow. I did nothing this year - no watering, no mulching, no staking, nothing...and I just keep plucking tomatoes (now going on 2 months)...came home to 2 pints worth in a 2 ft square garden spot after a week away (yes, I seem to have left tomatoes in the garden last year and they just grew back - planning the same no effort next year)...

Oh, reaaaaalllllllly!

Posted by: The squirrels at August 16, 2026 04:51 PM (Riz8t)

83 Made a Portugese steak recipe last night that proved pretty damn tasty. I'd been wanting to make it myself ever since having it at a restaurant in MA. Had some sirloins in the deep freeze that I needed to use up and decided "what the hell". Found a recipe online and modified it slightly based on the restaurant dish. The pan sauce turned out well, and I served it over rice and cottage fries. Even managed to get the sunny-side eggs just right.

Posted by: Matthew Kant Cipher at August 16, 2026 04:52 PM (kOluj)

84 Fun fact:

Lots of tomato plants and corn stalks growing next to the treatment apparatus at the Sewer Plant in the nearest town to me.

Always wondered about that.....not really.

Posted by: Orson at August 16, 2026 04:53 PM (dIske)

85 My tomatoes are crappy this years because of the extra hot weather. I should have planted cherry tomatoes, because they don't care about that. They just grow.

Posted by: huerfano at August 16, 2026 04:54 PM (2Xqig)

86
Best tomato pie I've had was at a little place in Charleston SC. I asked the owner what made it taste tangy. His secret is spreading mustard on the crust before layering the other ingredients. Not regular mustard, a dijon or horseradish, something like that.

Posted by: four seasons at August 16, 2026 04:54 PM (/QHx4)

87 From Dust Safety Science comes a fascinating article: What is the Giacomelli's Bakery, Flour Dust Explosion in 1785?

uncountable flammable tiny particles, extremely large surface area to volume ratio...what could possibly go wrong?

Posted by: jim (in Kalifornia) at August 16, 2026 04:55 PM (l3cgK)

88 I’d be forever grateful if you’d send me your ice cream base recipe. I have some ideas…
My lovely wife used to make ice cream and I still have her rather interesting contraption that she used to make it. I’m not an accomplished chef such as yourself, but am kinda adept at making Dude Food. Not fancy, and with minimal prep time, but I get by. Even get an occasional compliment…
I love the sound of coffee/toffee ice cream.
Don’t throw anything at me because of this question…instant coffee? Seems easy to regulate the strength with it.

Posted by: Gunslinger at August 16, 2026 04:57 PM (N91F8)

89 I have in my mind this picture of a crust of puff pastry spread with a bit of herbed ricotta and slices of fresh tomato on top.

Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:58 PM (yjPLJ)

90 Pete, is this served hot or cold? It sounds delicious.
Posted by: DangerGirl - what SanityProd??? at August 16, 2026 04:37 PM (yjPLJ)

Yes. And it is either way. Not a pizza. Layered tomatoes and basil with a topping of mayo and shredded cheeses. Absolutely tastes like summer.

I thought about adding bacon and garlic but was reminded of two things. It ain’t broke, and if you want it that way make your own damn pie.

The modification remains untested.

Posted by: Pete Bog at August 16, 2026 04:59 PM (txN/r)

91 Went to the farmers market yesterday and a local fruit farm stand had fresh figs!! Fresh figs are food fit the gods but they have a shelf life of about five seconds when found (rarely) in the grocery store. These must have been picked less than a day before, They are appropriately firm, not mushy, and perfectly ripe. I'm overindulging but it's only once a year for a brief time.

Posted by: JTB at August 16, 2026 04:59 PM (yTvNw)

92 80 "… lovely ripe tomatoes are merely a vehicle for fresh mozzarella, good olive oil, a dash of Balsamic vinegar, and a few snips of fresh basil!"

Pet peeve: please stop putting balsamic vinegar on your Caprese salad. The balsamic is too strong and overpowers the flavor of the delicate mozzarella and the ripe tomatoes. Italians don't put it on Caprese.
Posted by: jix at August 16, 2026 04:48 PM (y687V)

This is true because Modena is pretty far from Capri, but they don’t put just any old olive oil on it, either. Traditionally, it’s a high quality olive oil and salt. BUT you will find a small amount of balsamic reduction or glaze, which cuts the power of the vinegar on the side here and there, a little bit of Americanization that went back over to Italy.

Posted by: Piper at August 16, 2026 05:00 PM (ZdaMQ)

93 Fresh basil is really awesome stuff.

Posted by: Common Tater at August 16, 2026 05:01 PM (H50PN)

94 I take a backseat to nobody when it comes to dissing the abomination that is Chicago deep dish "pizza" but even those savages don't usually make a crust of bisquick.
Posted by: JackStraw at August 16, 2026 04:50 PM (viF8m)

Maybe not usually, but...many years ago, a friend of mine went to a Pizza Uno and detected something different about the crust. A few hours later, he was walking out of a movie theater and took a detour past Uno's dumpster to find a collection of Bisquick boxes...

Posted by: Joe Kidd at August 16, 2026 05:03 PM (nbLIj)

95 I can eat caprese daily.

Posted by: lin-duh at August 16, 2026 05:04 PM (VCgbV)

96 Posted by: jix at August 16, 2026 04:48 PM (y687V)

I would say that balsamic vinegar is too strong for most dishes in the quantities most people use it.

Posted by: CharlieBrown'sDildo at August 16, 2026 05:06 PM (l4RKn)

97 They make pizza without cheese in Orvieto.

Posted by: Ted Torgerson at August 16, 2026 05:06 PM (R86kT)

98 I am just done canning a batch of pears. 8 Pints. They are cooling.

Yesterday morning I baked a pear kuchen for a potluck. This kuchen was a cake base with fresh pears and a merengue-like filling, topped by a crumble topping.
Lots of eggs and butter were involved, and I would have used brown sugar but I couldn't find where either my wife or I hid it.

Posted by: Kindltot at August 16, 2026 05:09 PM (rbvCR)

99 96 I would say that balsamic vinegar is too strong for most dishes in the quantities most people use it.
Posted by: CharlieBrown'sDildo at August 16, 2026 05:06 PM (l4RKn)

My favorite balsamic is Villa Manodori. It's silky and subtly sweet, and a little goes a long way. It's great in a vinaigrette.

Posted by: jix at August 16, 2026 05:10 PM (y687V)

100 "I would say that balsamic vinegar is too strong for most dishes in the quantities most people use it."

Amen. Where I worked until I retired we had a regular caterer for lunches. They were very good but this was during the height of the foodie balsamic craze. I got so sick of balsamic on everything (especially balsamic reductions) that even 10 years out I still don't much care for its taste.

Posted by: Art Rondelet of Malmsey at August 16, 2026 05:13 PM (H8nu1)

101 Posted by: Kindltot at August 16, 2026 05:09 PM (rbvCR)

I think you are a candidate for a guest Food Thread!

Posted by: CharlieBrown'sDildo at August 16, 2026 05:14 PM (l4RKn)

102 A good balsamic on fresh strawberries or vanilla ice cream is divine. Sounds weird but try it!

Posted by: lin-duh at August 16, 2026 05:18 PM (VCgbV)

103 >> We also stuff a similar concoction in large, skinless/boneless chicken breasts and cook on the smoker.

That sounds great. I'm going to try that.
Posted by: JackStraw
-----------
Sundried tomatoes will also work if fresh aren't available. Any in oil, jarred, etc. will work. We do those in the winter when the "fresh" tomatoes are... well, sucky.

Posted by: Martini Farmer at August 16, 2026 05:18 PM (2Cry5)

104 The best way to eat tomatoes is by sitting on the ground in the tomato patch with a salt shaker, salting and eating until you can't hold any more.

Posted by: Rodrigo Borgia at August 16, 2026 05:19 PM (IG3/x)

105 Problem with Heath bars in ice cream: The frozen candies get so hard, they will break your teeth.

Posted by: nurse ratched at August 16, 2026 05:19 PM (yEz+x)

106 Went to the farmers market yesterday and a local fruit farm stand had fresh figs!! Fresh figs are food fit the gods but they have a shelf life of about five seconds when found (rarely) in the grocery store. These must have been picked less than a day before, They are appropriately firm, not mushy, and perfectly ripe. I'm overindulging but it's only once a year for a brief time.
Posted by: JTB at August 16, 2026 04:59 PM (yTvNw)

Dad's pride and joy were his two white fig trees (they were really bushes, which made harvesting a breeze). If I still had access to them, I'd try to concoct a BBQ sauce...

Posted by: Joe Kidd at August 16, 2026 05:21 PM (nbLIj)

107 Speaking of teeth
Wonder how NGU is doing?

Posted by: Skip at August 16, 2026 05:22 PM (Ia/+0)

108 I love basalmic vinegar. Costco has a home Kirkland brand that is very good.

It makes salad dressing look gruesome, but the flavor is fantastic.

Posted by: nurse ratched at August 16, 2026 05:22 PM (yEz+x)

109 > 78 69 Tomatoes are a magnificent fruit. I would never attempt to grow them because I don't have a green thumb nor the space.

Posted by: Rev. Wishbone at August 16, 2026 04:41 PM (tvdD1)

I have a potted cherry tomato in my window here in my senior apartments.

Gives me a tasty bite once a week or so.

Posted by: Rodrigo Borgia at August 16, 2026 05:22 PM (IG3/x)

110 I think you are a candidate for a guest Food Thread!
Posted by: CharlieBrown'sDildo at August 16, 2026 05:14 PM (l4RKn)

I am not sure, my wife did say it was "just like store-bought" but she was referring to the bakery at the IGA.

To my credit, it is better than what she usually says.

Posted by: Kindltot at August 16, 2026 05:22 PM (rbvCR)

111 My absolute favorite scotch is Lagavulin 16. Behind that is Laphroaig Quarter Cask. They are always sipped neat in Glencairn glasses. That leaves me with other brands that are quite decent but not as much to my taste that I don't want to waste. I remembered the phrase 'scotch and soda' and figured it was worth a try. (I've become a huge fan of the Soda Stream.)

About two thirds scotch, Glenmorangie in this case, to a third of chilled soda water on ice. The thing is surprisingly refreshing while keeping the scotch flavor but toned down. This won't replace my Lagavulin 16 but it is a delicious way to use 'lesser' whiskies.

Posted by: JTB at August 16, 2026 05:26 PM (yTvNw)

112 Any tomato growing experts still in the thread?

I have not had a single blossom on my plants in three weeks.

Early Girl and Better Boy varietals.

Of course, it has been over 100F for most of the days for that time period.

Am I watering them only enough to keep them alive, but not enough to bear fruit? Or is that level of heat just unbeatable? (We hit 111F on one of those days.)

Posted by: Pillage Idiot at August 16, 2026 05:26 PM (HlyYF)

113 Don’t throw anything at me because of this question…instant coffee? Seems easy to regulate the strength with it.
Posted by: Gunslinger at August 16, 2026 04:57 PM (N91F

Totally legit. I'll add a teaspoon or two of instant espresso in my chocolate cookie dough...

Posted by: Joe Kidd at August 16, 2026 05:27 PM (nbLIj)

114 Put the tomato on a bagel, have some coffee.

Posted by: Eromero at August 16, 2026 05:27 PM (LHPAg)

115 Our now deceased beloved English Setter Nelson had a finely tuned and very sensitive nose. He would sniff the cherry tomatoes in the garden and delicately eat the ripe ones. The unripe he left for another day. Our tomato harvest plummeted.

Posted by: Pete Bog at August 16, 2026 05:28 PM (txN/r)

116 >>Sundried tomatoes will also work if fresh aren't available. Any in oil, jarred, etc. will work. We do those in the winter when the "fresh" tomatoes are... well, sucky.

You might have heard that Rhode Island is kind of small. No, it's true.

But a surprising amount of the state that isn't underwater is farmland. Fresh produce is not something we lack. It seems like every town, mine included, has multiple farms and farmers markets.

Posted by: JackStraw at August 16, 2026 05:28 PM (viF8m)

117 Bagel, toasted, cream cheese, tomato, s&p.

So yummy.

And the BLT needs to be on toasted wheat bread, heathens. With homemade mayo, an egg. One cup of oil. One tsp Dijon. Preserved lemon chopped with some of the salty juice. Put in a mason jar. Use a stick blender to blend from the bottom. It gets light and fluffy and is amazing.

Trust me.

Posted by: nurse ratched at August 16, 2026 05:32 PM (yEz+x)

118 Of course, it has been over 100F for most of the days for that time period.

Am I watering them only enough to keep them alive, but not enough to bear fruit? Or is that level of heat just unbeatable? (We hit 111F on one of those days.)
Posted by: Pillage Idiot at August 16, 2026 05:26 PM (HlyYF)

I am told they need lower temperatures to set fruit. You can either wait for cooler weather, or you might put some shade cloth up and misters.
I have always been free at watering them, until they start setting serious fruit. After that they may split if you water them too hard.

Posted by: Kindltot at August 16, 2026 05:32 PM (rbvCR)

119 I like heirloom tomatoes but they are hard to find because they look ugly and rotten. But they have more flavor.

There was a brand called “Ugly” or something like that a few years ago that seemed like it might break into the mainstream market. I haven’t seen the brand in a while. Don’t know if it still exists.

An excellent recipe for tomatoes is the classic Peter Luger tomato and onion ‘salad.’ It’s just a big beefsteak tomato cut into slices, a nice fat cut of white onion, and the classic Peter Luger sauce. Salt and pepper to taste.

I made it last night for my mom with wagyu NY strip as the main course.

Posted by: Elric the Blade at August 16, 2026 05:33 PM (yTXpW)

120 Pillage Idiot. Are you fertilizing them regularly?

Posted by: neverenoughcaffeine at August 16, 2026 05:38 PM (2NHgQ)

121 *snooty sniff*

Ackually, the tomato is a fruit.

Posted by: Anon Y. Mous at August 16, 2026 05:39 PM (syz1S)

122 >>An excellent recipe for tomatoes is the classic Peter Luger tomato and onion ‘salad.’ It’s just a big beefsteak tomato cut into slices, a nice fat cut of white onion, and the classic Peter Luger sauce. Salt and pepper to taste.

Vidalia

Posted by: JackStraw at August 16, 2026 05:41 PM (viF8m)

123 111 My absolute favorite scotch is Lagavulin 16. Behind that is Laphroaig Quarter Cask. They are always sipped neat in Glencairn glasses.

Posted by: JTB at August 16, 2026 05:26 PM (yTvNw)
——-

This man, he knows things. Trust this man.

Posted by: Elric the Blade at August 16, 2026 05:41 PM (yTXpW)

124 Trying a dry rub for today's grilled lamb chops:

3 tsp garlic powder
2 tsp ground coriander (did not have, so I subbed 1.5 tsp allspice)
2 tsp ground cumin
2 tsp sweet paprika
¼ tsp ground cloves
¾ tsp salt
pinch of cinnamon
pinch of cardamom

Posted by: Joe Kidd at August 16, 2026 05:42 PM (nbLIj)

125 Freeze-Dried coffee is weird, it sucks as Coffee, but it tastes fantastic in other things. Mocha, or in Cocoa. I'm sure that's what they use in Coffee Ice Cream, and I bet it's great. Sounds like it would be interesting in cookies as mentioned, or brownies. I use a teaspoon or two in sausage gravy. Wakes up the troops

Posted by: Common Tater at August 16, 2026 05:43 PM (H50PN)

126 > My absolute favorite scotch is Lagavulin 16. Behind that is Laphroaig Quarter Cask. They are always sipped neat in Glencairn glasses.

Posted by: JTB at August 16, 2026 05:26 PM (yTvNw)
——-

This man, he knows things. Trust this man.
========
It's $120 a bottle here inn KY. That's a bit steep. For Scotch. The inferior Bourbon. 🥴

Posted by: Martini Farmer at August 16, 2026 05:47 PM (2Cry5)

127 It does happen to be Scotch time

Posted by: Skip at August 16, 2026 05:49 PM (Ia/+0)

128 120 Pillage Idiot. Are you fertilizing them regularly?

Posted by: neverenoughcaffeine at August 16, 2026 05:38 PM

No.

I am a better grower of trees, which you do not want to fertilize heading into the stressful part of the year.

If I fertilize, what formulation do you like on tomatoes? And when?

Posted by: Pillage Idiot at August 16, 2026 05:50 PM (HlyYF)

129 Success! Tested a batch of homemade sauerkraut I've had on the counter. Took about three weeks to get to the level I like but worth the wait. This stuff is tart and tangy and better than anything I get in a can. Might be too strong for many people but I love it.

Posted by: JTB at August 16, 2026 05:52 PM (yTvNw)

130
Because of the bad drought here in our small town in SW Wyoming no outdoor water usage started right at planting time.

No gardens no landscaping.

We miss fresh vegetables.

Posted by: four seasons at August 16, 2026 05:53 PM (/QHx4)

131 I was just reading below about the heathens who do not like Heath Bars.
Remove thyselves from my grass.

Posted by: RI Red - at August 16, 2026 05:53 PM (30Gj0)

132 Thanks Kindltot for the temperature info.

I have switched from BLTs to just BTs. Losing the lettuce does not lessen the sandwich at all to me.

If I just need to wait for cooler temps on the tomatoes, I can handle that ... and just suffer eating my bacon straight!

Posted by: Pillage Idiot at August 16, 2026 05:53 PM (HlyYF)

133 122 >>An excellent recipe for tomatoes is the classic Peter Luger tomato and onion ‘salad.’ It’s just a big beefsteak tomato cut into slices, a nice fat cut of white onion, and the classic Peter Luger sauce. Salt and pepper to taste.

Vidalia
Posted by: JackStraw

Walla walla sweets.

Posted by: nurse ratched at August 16, 2026 05:56 PM (yEz+x)

134 The flank steak is basting in garlic salt and dijon mustard.

Posted by: San Franpsycho at August 16, 2026 05:56 PM (JvZF+)

135 I have switched from BLTs to just BTs. Losing the lettuce does not lessen the sandwich at all to me.

Posted by: Pillage Idiot at August 16, 2026 05:53 PM (HlyYF)
------
B.L.B.
Bacon, lettuce and BANANA. On white toast.

Posted by: Weasel at August 16, 2026 05:57 PM (cIOlQ)

136 I was just reading below about the heathens who do not like Heath Bars.
Remove thyselves from my grass.
Posted by: RI Red - at August 16, 2026 05:53 PM (30Gj0)
=====
You know who gets Heath bars? That little waif who wanted more gruel in Oliver! Toss him one of those things.

Posted by: San Franpsycho at August 16, 2026 05:58 PM (JvZF+)

137 Bacon, lettuce and BANANA. On white toast.
Posted by: Weasel at August 16, 2026 05:57 PM (cIOlQ)
=====

Ladies and Gentlemen Elvis has entered the room!

Posted by: San Franpsycho at August 16, 2026 05:59 PM (JvZF+)

138 The "Elvis" is Bacon, Peanut butter, and Banana, toasted like a grilled cheese. Never tried it. Supposedly invented by the crooner hisself.

Posted by: Common Tater at August 16, 2026 06:00 PM (H50PN)

139 >>Walla walla sweets.

Did you know there is a Vidalia, Georgia? I did not know that until I went to Vidalia, Georgia. I would not recommend going out of your way.

But Peter Luger serves tomato and Vidalia onions. Cause they are better.

Posted by: JackStraw at August 16, 2026 06:00 PM (viF8m)

140 Success! Tested a batch of homemade sauerkraut I've had on the counter. Took about three weeks to get to the level I like but worth the wait. This stuff is tart and tangy and better than anything I get in a can. Might be too strong for many people but I love it.
Posted by: JTB at August 16, 2026 05:52 PM (yTvNw)
=====

RFK Jr. taste-tested and approved

Posted by: San Franpsycho at August 16, 2026 06:01 PM (JvZF+)

141 It's 96 degrees here and my tomatoes have been done for a month.

Posted by: toby928(c) at August 16, 2026 06:01 PM (4NO2D)

142 B.L.B.
Bacon, lettuce and BANANA. On white toast.
Posted by: Weasel at August 16, 2026 05:57 PM (cIOlQ)

Could we add Thai chili sauce and Vienna sausage?

Posted by: Pete Bog at August 16, 2026 06:02 PM (txN/r)

143 B.L.B.
Bacon, lettuce and BANANA. On white toast.

Posted by: Weasel at August 16, 2026 05:57 PM

I can't remember, which cigar pairs best with a B.L.B.?

(Howdy Weasel!)

Posted by: Pillage Idiot at August 16, 2026 06:02 PM (HlyYF)

144 126 ... "It's [Lagavulin 16] $120 a bottle here inn KY. That's a bit steep. For Scotch. The inferior Bourbon."

Yeah, it's about that price here as well. Fortunately I got two bottles years ago at half that price. Given that I only sip, slowly, a half ounce at a time, those bottles will last a long time.

BTW, scotch is not inferior bourbon. Bourbon is inferior rye. Thought I would clear up that common misconception.

Posted by: JTB at August 16, 2026 06:02 PM (yTvNw)

145 Tasty and easy use for meringue is in Eton Mess.

Posted by: MentalBlock at August 16, 2026 06:03 PM (2LgD3)

146 Am I watering them only enough to keep them alive, but not enough to bear fruit? Or is that level of heat just unbeatable? (We hit 111F on one of those days.)

Posted by: Pillage Idiot at August 16, 2026 05:26 PM

They don't set fruit if the temperature doesn't drop below 75F at night. The blossoms dry up. You may not be getting blossoms because you need to water more and fertilize. I use an 11-15-11 slow release fertilizer at planting and once a month thereafter. I also add Epsom salt for magnesium once a month because they need it to make chlorophyll.

Posted by: huerfano at August 16, 2026 06:04 PM (2Xqig)

147 Sadly, I will admit to having a piece of toast and peanut butter and banana (on the side) for breakfast more than once.

Elvis was on to something there...

Posted by: Martini Farmer at August 16, 2026 06:04 PM (2Cry5)

148 141 It's 96 degrees here and my tomatoes have been done for a month.

Posted by: toby928(c) at August 16, 2026 06:01 PM

Will they fruit again later in the season if you keep nursing them along through sweltering heat?

Posted by: Pillage Idiot at August 16, 2026 06:05 PM (HlyYF)

149 Could we add Thai chili sauce and Vienna sausage?
Posted by: Pete Bog at August 16, 2026 06:02 PM (txN/r)
-----
I'll allow it.

Posted by: Weasel at August 16, 2026 06:05 PM (cIOlQ)

150 I am sure $120 for a bottle of Scotch is a bit better than $80 but way over my limit

Posted by: Skip at August 16, 2026 06:06 PM (Ia/+0)

151 141 It's 96 degrees here and my tomatoes have been done for a month.
Posted by: toby928(c) at August 16, 2026 06:01 PM (4NO2D

But it is thundering!

Posted by: Piper at August 16, 2026 06:06 PM (ZdaMQ)

152 The "Elvis" is Bacon, Peanut butter, and Banana, toasted like a grilled cheese. Never tried it. Supposedly invented by the crooner hisself.
Posted by: Common Tater at August 16, 2026 06:00 PM (H50PN)

Peanut butter on a banana was a go-to quick breakfast for me years back. Bacon makes anything better, so I would not argue the King's wisdom here...

Posted by: Joe Kidd at August 16, 2026 06:06 PM (nbLIj)

153 Out of the Healing Hotel. On the road home. No more hospital "food." And I was so looking forward to dinner! NOT!!

Posted by: mindful webworker - what did I just eat?? at August 16, 2026 06:09 PM (S3rL0)

154 >>Peanut butter on a banana was a go-to quick breakfast for me years back. Bacon makes anything better, so I would not argue the King's wisdom here...

Not to disparage the King, I mean I named my dog Elvis, but he died on the toilet trying to drop a deuce.

Might not be the go to source for good eating.

Posted by: JackStraw at August 16, 2026 06:10 PM (viF8m)

155 140 ... " Success! Tested a batch of homemade sauerkraut I've had on the counter. Took about three weeks to get to the level I like but worth the wait. This stuff is tart and tangy and better than anything I get in a can. Might be too strong for many people but I love it.
Posted by: JTB at August 16, 2026 05:52 PM (yTvNw)
=====

RFK Jr. taste-tested and approved"

San Fran,
I'm ahead of the curve on this one. Almost fifty years ago my best friend and his wife (she grew up in the Shenandoah Valley) introduced me to the wonders of homemade kraut. I've been a fanatic for kraut and other lacto-fermented stuff ever since.

Posted by: JTB at August 16, 2026 06:11 PM (yTvNw)

156 They don't set fruit if the temperature doesn't drop below 75F at night. The blossoms dry up. You may not be getting blossoms because you need to water more and fertilize. I use an 11-15-11 slow release fertilizer at planting and once a month thereafter. I also add Epsom salt for magnesium once a month because they need it to make chlorophyll.

Posted by: huerfano at August 16, 2026 06:04 PM

Thanks huerfano!

Does everyone mulch the base of their tomato plants?

I did NOT do that this year (due to no mulch on hand) and the plants certainly seem more heat sensitive. [Which I assume is at least partially correlated with water losses.]

I had to get mulch for other projects later in the year, but never went back and did the tomatoes. D'oh!

Posted by: Pillage Idiot at August 16, 2026 06:11 PM (HlyYF)

157 Peanut butter on a banana was a go-to quick breakfast for me years back. Bacon makes anything better, so I would not argue the King's wisdom here...
Posted by: Joe Kidd

Elvis? He died on the crapper!

Posted by: Red Foreman at August 16, 2026 06:11 PM (wOO3z)

158 Might not be the go to source for good eating.
Posted by: JackStraw at August 16, 2026 06:10 PM (viF8m)

Even less so for pharmaceutical dosing requirements

Posted by: Pete Bog at August 16, 2026 06:12 PM (txN/r)

159 My absolute favorite scotch is Lagavulin 16. Behind that is Laphroaig Quarter Cask. They are always sipped neat in Glencairn glasses.

Posted by: JTB at August 16, 2026 05:26 PM (yTvNw)
——-

This man, he knows things. Trust this man.
========
It's $120 a bottle here inn KY. That's a bit steep. For Scotch. The inferior Bourbon. 🥴
Posted by: Martini Farmer at August 16, 2026 05:47 PM (2Cry5)
——

L16 is about $80-85 a bottle here at the discount liquor stores.

I often go for L8 because it’s barely $50 here and has a bit more peaty flavor, albeit not as smooth as the 16.

Posted by: Elric the Blade at August 16, 2026 06:12 PM (yTXpW)

160 Posted by: Pillage Idiot at August 16, 2026 06:02 PM (HlyYF)
---
All of them! Howdy PI!

Posted by: Weasel at August 16, 2026 06:12 PM (cIOlQ)

161 Sliced tomato and halved hardboiled eggs in red wine vinegar and tuscan herb olive oil.

Posted by: Ben Had at August 16, 2026 06:12 PM (skcH5)

162 Chronic Opiate abuse means .... You don't ... Um... Well this a Food Thread. Never mind. Elvis had other problems, other than his food choices.

Posted by: Common Tater at August 16, 2026 06:14 PM (H50PN)

163 I can't remember, which cigar pairs best with a B.L.B.?

(Howdy Weasel!)
Posted by: Pillage Idiot at August 16, 2026 06:02 PM (HlyYF)

----------

Swisher Sweet, wood tip

Posted by: Matthew Kant Cipher at August 16, 2026 06:15 PM (kOluj)

164 Posted by: Ben Had at August 16, 2026 06:12 PM (skcH5)
-----
Hey! Sorry I missed you yesterday. Have a minute now?

Posted by: Weasel at August 16, 2026 06:15 PM (cIOlQ)

165 >>Elvis had other problems, other than his food choices.

Wise men say

Posted by: JackStraw at August 16, 2026 06:16 PM (viF8m)

166 You haven't tasted the delicious revenge of the sweet sound of half rotten tomato missile as it strikes your cousin in the ear

the ear splitting anguish of being the victim

it still brings a smile to my eyes

Posted by: what the cat drug in at August 16, 2026 06:16 PM (jrgJz)

167 Our tomatoes are a bust this year. Dry, hot and weird weather in the Intermountain West. Son gave us some supposed cherry tomatoes today after Mass and they must be a hybrid or alien bees pollinated as they are medium in size.

My favorites are Brandy Wines and Mortgage Lifters. This summer we broke down and resorted to a farm stand for our BLT's. Sad.

The favorite meal of summer on my father's farm as a feral girl was a vegetable plate: cowpeas/ladypeas, green beans, tomatoes, fried okra, and cornbread. Not vegetarian as the green beans were cooked with ham or bacon (making pot liquor). Heaven. Daddy had great and huge gardens plus muscadines and figs. Loved him.

Meringue: you did good! I have a recipe of an aunt's cookie I make for part of Christmas cookies with brown sugar and chopped pecans. You can find recipes using chocolate and/or peppermint with meringues. Much smaller meringues but once you learn how it's easy, especially with my huge Kitchenaid mixer. Have never made meringue by hand like a pioneer.

Posted by: ChristyBlinkyTheGreat at August 16, 2026 06:16 PM (hzuYO)

168 I love sauerkraut the stuff I ate as a kid came out of a big wooden barrel at the deli. Next to a big barrel of sour pickles.

Posted by: San Franpsycho at August 16, 2026 06:17 PM (JvZF+)

169 Picked up all the ingredients to do a Mojo marinade on a pork tenderloin tomorrow. Cubanos are on the menu.

Posted by: Ben Had at August 16, 2026 06:17 PM (skcH5)

170 Posted by: mindful webworker - what did I just eat?? at August

Glad you are headed home!

Posted by: Piper at August 16, 2026 06:17 PM (ZdaMQ)

171 151 141 It's 96 degrees here and my tomatoes have been done for a month.

Posted by: toby928(c) at August 16, 2026 06:01 PM

But it is thundering!

Posted by: Piper at August 16, 2026 06:06 PM

We were having pop-up thunderstorms yesterday, so I kept clicking over to the weather station at our airport to see if I was going to get rain at the farm or at the house in town.

The temperature went from 101F to 82F over one twenty minute interval between viewings.

Turns out a tiny thunderstorm, drawing air down from altitude, is perfectly capable of dropping temperatures by 19 degrees over a very short period!

We got about five raindrops on the driveway at our house out of that storm.

Posted by: Pillage Idiot at August 16, 2026 06:17 PM (HlyYF)

172 Not to disparage the King, I mean I named my dog Elvis, but he died on the toilet trying to drop a deuce.

Posted by: JackStraw at August 16, 2026 06:10 PM

You trained your dog to use the toilet? Nice!

Posted by: Pillage Idiot at August 16, 2026 06:18 PM (HlyYF)

173 PSA, 60 days until the TXMoMe.

Posted by: Ben Had at August 16, 2026 06:20 PM (skcH5)

174 Swisher Sweet, wood tip

Posted by: Matthew Kant Cipher at August 16, 2026 06:15 PM

Wasn't that what Conan the Barbarian was smoking when he gave his "What is best in life?" speech?

Posted by: Pillage Idiot at August 16, 2026 06:21 PM (HlyYF)

175 >>>>I love sauerkraut the stuff I ate as a kid came out of a big wooden barrel at the deli. Next to a big barrel of sour pickles.
Posted by: San Franpsycho at August 16, 2026 06:17 PM (JvZF+)
*****
never bought the kraut but those fermented deli pickles were off the hook good. They would wrap it in wax paper and I'd eat it on the way home.

Posted by: Rufus T. Firefly at August 16, 2026 06:21 PM (yyBU8)

176 Hey! Sorry I missed you yesterday. Have a minute now?
Posted by: Weasel at August 16, 2026 06:15 PM (cIOlQ)

Remind BEN had about her promise that Spaghetti O’s and slim Jim’s are the MoMe mains this year.

Posted by: Pete Bog at August 16, 2026 06:21 PM (txN/r)

177 169 Picked up all the ingredients to do a Mojo marinade on a pork tenderloin tomorrow. Cubanos are on the menu.
Posted by: Ben Had at August 16, 2026 06:17 PM (skcH5)
——

Cubanos are one of my favs. Sadly, outside of Miami or a real Cuban place, it’s hard to get a proper one. The bread should be thin, almost pita, and very crispy (almost burnt). Too many places serve it on a fat hero roll.

Posted by: Elric the Blade at August 16, 2026 06:21 PM (yTXpW)

178 Remind BEN had about her promise that Spaghetti O’s and slim Jim’s are the MoMe mains this year.
Posted by: Pete Bog at August 16, 2026 06:21 PM (txN/r)
------
Will do, chef!

Posted by: Weasel at August 16, 2026 06:22 PM (cIOlQ)

179 173 PSA, 60 days until the TXMoMe.

Posted by: Ben Had at August 16, 2026 06:20 PM

Shout it from the mountain tops!

[Howdy Ben Had!]

Posted by: Pillage Idiot at August 16, 2026 06:23 PM (HlyYF)

180 The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.

Life is good.

Posted by: Elric the Blade at August 16, 2026 06:24 PM (yTXpW)

181 >>You trained your dog to use the toilet? Nice!

I came how early one day and caught him smoking a blunt and reading the paper while sitting on the toilet. He tried to explain but I wasn't having it.

Now he's all like "I need to go outside". Uh huh.

Posted by: JackStraw at August 16, 2026 06:24 PM (viF8m)

182 I bet a home-made Spaghettio-O dish would be pretty good. Real beef, and a tomato base, slightly sweet for the kiddos, and pasta. Couldn't be too tough.

Posted by: Common Tater at August 16, 2026 06:25 PM (H50PN)

183 Posted by: JTB at August 16, 2026 05:26 PM (yTvNw)

Give Jura 12 year old a shot sometime (if you can find it). It distilled on the Isle of Jura (hence the name), which a is a relatively tiny place. They use American bourbon kegs to age it...and finish it off in Sherry casks.

Posted by: Orson at August 16, 2026 06:26 PM (dIske)

184 Remind BEN had about her promise that Spaghetti O’s and slim Jim’s are the MoMe mains this year.

Posted by: Pete Bog at August 16, 2026 06:21 PM

We always get a few pounds of Deer Sticks (venison Slim Jims) made from our harvest each year.

I would have brought you some at the MoMe, but my youngest (102 pound) daughter apparently went through about five pounds in short order this spring.

Posted by: Pillage Idiot at August 16, 2026 06:28 PM (HlyYF)

185 I bet a home-made Spaghettio-O dish would be pretty good. Real beef, and a tomato base, slightly sweet for the kiddos, and pasta. Couldn't be too tough.
Posted by: Common Tater at August 16, 2026 06:25 PM (H50PN)

Your offer is acceptable. Report for duty MoMe eve (Friday). Implements provided. Ingredient lists must be pre submitted for purchasing!

Posted by: Pete Bog at August 16, 2026 06:28 PM (txN/r)

186 180 The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.

Life is good.
Posted by: Elric the Blade

While sitting on the couch in your boxers in mom’s basement?

Posted by: nurse ratched at August 16, 2026 06:28 PM (yEz+x)

187 180 The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.

Life is good.

Posted by: Elric the Blade at August 16, 2026 06:24 PM

If you had been on my roof deck this week, your cigar would have spontaneously ignited.

Your scotch might also have ignited, depending on whether you added one ice cube or two.

Posted by: Pillage Idiot at August 16, 2026 06:31 PM (HlyYF)

188 186 180 The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.

Life is good.
Posted by: Elric the Blade

While sitting on the couch in your boxers in mom’s basement?
Posted by: nurse ratched at August 16, 2026 06:28 PM (yEz+x)
—-

Boxers? Never in my life. Tighty whities.

Posted by: Elric the Blade at August 16, 2026 06:32 PM (yTXpW)

189 I came how early one day and caught him smoking a blunt and reading the paper while sitting on the toilet. He tried to explain but I wasn't having it.

Now he's all like "I need to go outside". Uh huh.

Posted by: JackStraw at August 16, 2026 06:24 PM

I have certainly had some working breed dogs that were smart enough to try and trick me (almost) like that!

Posted by: Pillage Idiot at August 16, 2026 06:33 PM (HlyYF)

190 153 Out of the Healing Hotel. On the road home. No more hospital "food." And I was so looking forward to dinner! NOT!!
Posted by: mindful webworker - what did I just eat?? at August 16, 2026 06:09 PM (S3rL0)
**********
Yay! I noted your harfing episode and sadly realized I forgot to nurse teach you my magic post-op how not to harf methods.

For starters, don't eat solids til the next day. Clear liquids to full liquids to soft diet.

My post-op patients did not harf (or die... no one died when I was a charge RN unless they were meant to).

Posted by: ChristyBlinkyTheGreat at August 16, 2026 06:34 PM (hzuYO)

191 Boxers are waaaaay sexier.

Tighty whities are for fags. And fourth graders.

Posted by: nurse ratched at August 16, 2026 06:34 PM (yEz+x)

192 187 180 The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.

Life is good.

Posted by: Elric the Blade at August 16, 2026 06:24 PM

If you had been on my roof deck this week, your cigar would have spontaneously ignited.

Your scotch might also have ignited, depending on whether you added one ice cube or two.
Posted by: Pillage Idiot at August 16, 2026 06:31 PM (HlyYF)
——

It’s 75 here in Manhattan. Albeit drizzling.

Posted by: Elric the Blade at August 16, 2026 06:34 PM (yTXpW)

193 There are so many ways to eat garden tomatoes. A lot depends on the variety. I like cherry tomatoes in a tossed salad. Salad tomatoes, like Early Girls, are best simply sliced, with some salt and freshly ground pepper. Plum tomatoes, like Romas, I like cooked into a sauce, or sliced with buffalo mozzarella and fresh basil. But they're all good, served any way at all.

Posted by: Nemo at August 16, 2026 06:36 PM (4RPgu)

194 >>If you had been on my roof deck this week, your cigar would have spontaneously ignited.

I was in Kansas City last week. Every single day was 98+. And the whole city is like an Escher drawing, everything is uphill.

I'm still having flashbacks.

Posted by: JackStraw at August 16, 2026 06:36 PM (viF8m)

195 Tighty whities are for fags. And fourth graders.
Posted by: nurse ratched at August 16, 2026 06:34 PM (yEz+x)

May be, nurse. But they do keep the wearer from getting Old Man Balls!
Don’t ask.

Posted by: RI Red - at August 16, 2026 06:37 PM (30Gj0)

196 I don't think I've every had Spaghetti O's. Even in college poverty (I did eat Velveta then and survived).

Now when I see the word, "Spaghetti O's" I think of them in gelatin from a photo I saw and yug.

I accidently found part of a site called, "Why I don't do potluck" and there were dishes involved with this as well. Plus really hideous photos of dirty pans, pets "helping" and people taking photos of curdled milk and asking if it was yogurt. Or I dreamed this as it was right before bed.

Posted by: ChristyBlinkyTheGreat at August 16, 2026 06:38 PM (hzuYO)

197
Why would you want your junk squished in tight underwear?

Live free or die.

Posted by: four seasons at August 16, 2026 06:38 PM (/QHx4)

198 >>>I bet a home-made Spaghettio-O dish would be pretty good. Real beef, and a tomato base, slightly sweet for the kiddos, and pasta. Couldn't be too tough.

Posted by: Common Tater

>We whipped up some venison steaks with eggs for breakfast this morning. Very delicious. Great source of protein. I could use some carbs to even out the diet right about now. As you get older, diet is important.

Posted by: Rev. Wishbone at August 16, 2026 06:39 PM (tvdD1)

199 A childhood friend of mine and I canned two bushels of tomatoes this weekend. The first batch is saucy because she ran the immersion blender a bit too well, but after that it was chunky. Perfect for making salsa and goulash.

It started because her family recipes call for "one jar of stewed tomatoes". Along the way, we discovered that "stewed tomatoes " mean totally different things to us and her auntie introduced us to the term "kettle tomatoes".

Also, her dad went on a trip (aka ran away) but set us up a moron-worthy blancher using a butane tank, what looked like an industrial Bunson burner, and a kettle as big as a toddler. Every time we lit it, I thought someone would lose eyebrows.

Posted by: NaughtyPine at August 16, 2026 06:39 PM (D/i12)

200 > The Blade has some nice balvenie 14 carribean cask and a nice fat AJ smoke lined up for a chillout session on the roof deck.
-------------
I had a Oliva Nub Straight Ligero in the pool with a Bourbon earlier.

Super chilled... although the pool's kinda' warm with the heat.

Posted by: Martini Farmer at August 16, 2026 06:39 PM (2Cry5)

201 Blade, dip the cut end of the cigar in a glass of port and enjoy the taste as you smoke it. I cut mine using a v cutter. Art Fuente is the preferred weekend stogie here although a red dot is an acceptable alternative.

Posted by: CrotchetyOldJarhead at August 16, 2026 06:41 PM (3Ope8)

202 I was in Kansas City last week. Every single day was 98+. And the whole city is like an Escher drawing, everything is uphill.

I'm still having flashbacks.

Posted by: JackStraw at August 16, 2026 06:36 PM

Coincidentally, I believe a cigar and a good drink is the actual prescription to cure that type of flashbacks.

Posted by: Pillage Idiot at August 16, 2026 06:43 PM (HlyYF)

203 Smash burgers tonight. Local ranch beef. House cured bacon.

You guys have a great week. Going to be busy for a bit. Grilled onions?

Posted by: Pete Bog at August 16, 2026 06:43 PM (txN/r)

204 All my creatures are sitting on the bed while I learn my classes for tomorrow, but I guess I should get up and get dinner going anyway.

Posted by: Piper at August 16, 2026 06:45 PM (ZdaMQ)

205 166 You haven't tasted the delicious revenge of the sweet sound of half rotten tomato missile as it strikes your cousin in the ear

the ear splitting anguish of being the victim

it still brings a smile to my eyes
Posted by: what the cat drug in at August 16, 2026 06:16 PM (jrgJz)
******
Bravo! Every Saturday of my young life was with cousins, to round out warfare. I fed mine mud and told them it was chocolate pudding. I can't help that they were stupid at the time as they watched me make it. A couple still remember this like I put them on the rack (which I did not know about or I might have built one).

Posted by: ChristyBlinkyTheGreat at August 16, 2026 06:45 PM (hzuYO)

206 Hiya chef!

You should make a sorbet.

Posted by: nurse ratched at August 16, 2026 06:45 PM (yEz+x)

207 Why would you want your junk squished in tight underwear?
Live free or die.
Posted by: four seasons at August 16, 2026 06:38 PM (/QHx4)
=====

Lift and Separate!

Posted by: Jane Russell for Playtex Cross-Your-Heart at August 16, 2026 06:46 PM (JvZF+)

208 I’m thinking Pineapple. The dildo borrowed the machine. I’m unlikely to get it back.

Posted by: Pete Bog at August 16, 2026 06:47 PM (txN/r)

209 >>Coincidentally, I believe a cigar and a good drink is the actual prescription to cure that type of flashbacks.

I did have an outstanding steak with my Buffalo Trace and some burnt ends so on the whole it was a win but damn it was hot. Like Africa hot.

Posted by: JackStraw at August 16, 2026 06:47 PM (viF8m)

210 203 Smash burgers tonight. Local ranch beef. House cured bacon.

You guys have a great week. Going to be busy for a bit. Grilled onions?

Posted by: Pete Bog at August 16, 2026 06:43 PM

Yum!

Has Uber Eats perfected an app yet where I could politely request that you send me two of those via my cell phone?

Posted by: Pillage Idiot at August 16, 2026 06:48 PM (HlyYF)

211 Posted by: Pete Bog at August 16, 2026 06:47 PM (txN/r)
----
Mango!!!

Posted by: Weasel at August 16, 2026 06:48 PM (+OnsA)

212 It's 96 degrees here and my tomatoes have been done for a month.

Posted by: toby928(c) at August 16, 2026 06:01 PM

So when does it get hot there?

Posted by: Mister Scott (Formerly GWS) at August 16, 2026 06:48 PM (cpFbA)

213 BTW grilled prime rib burgers with grilled red onions...and tomatoes for lunch today. It's why I seem sluggish.

Posted by: San Franpsycho at August 16, 2026 06:48 PM (JvZF+)

214 “What to do with the six egg whites left over from the six egg yolks I used in the coffee ice cream?”

Meringues are what I end up with every time I’ve tried to make French macarons. 1000% humidity almost year round doesn’t help.

Posted by: TxAnn at August 16, 2026 06:48 PM (SjAWL)

215 Hey, I've already ordered six cases of the canned brown squirrel.

Posted by: Ben Had at August 16, 2026 06:49 PM (skcH5)

216 I've always worn the tighty whiteys. As a teenager, it helped minimize any kind of "Mr. Mahon, would you like to run through this division problem on the chalkboard?" while I was ogling Molly in the sun dress situations. Plus, keeps the boys snug. I've always hated boxers.

Posted by: Pug Mahon, aka Agent Frank at August 16, 2026 06:51 PM (0aYVJ)

217 215 Hey, I've already ordered six cases of the canned brown squirrel.

Posted by: Ben Had at August 16, 2026 06:49 PM

I have eaten squirrel pot pie on several occasions.

Of course that was fresh squirrel.

I don't know about that canned crap!

Posted by: Pillage Idiot at August 16, 2026 06:51 PM (HlyYF)

218 *pokes head in*

Someone talkin' bout panties?

Posted by: Bill Clinton at August 16, 2026 06:53 PM (JvZF+)

219 Why would you want your junk squished in tight underwear?

I guess it's better to get this on the food thread than the gun thread.

It's been years since we have discussed the joys of a hydrocele.
Sounds like you'd like a dedicated post on that. You asked...

Posted by: Way, Way Downriver at August 16, 2026 06:54 PM (zdLoL)

220 Hey, I've already ordered six cases of the canned brown squirrel.
Posted by: Ben Had at August 16, 2026 06:49 PM

Brown squirrel? What mutation is this?!

Posted by: RedMindBlueState at August 16, 2026 06:54 PM (5LIEJ)

221
Probably racist to eat brown squirrel.

Posted by: four seasons at August 16, 2026 06:56 PM (/QHx4)

222 In the apocalypse I might resort to eating a squirrel due to being insane with hunger once my supply of dried food ran out. Or not if I still had gin.

Our yardman once captured an opossum mama hanging off the roof that greeted my pregnant mother one morning. She went into labor with one of my brother's that afternoon.

Willis was thrilled to get that possum! I am sure my parents and grandmother were thrilled along with him to get it off the roof with her babies. YUG

Posted by: ChristyBlinkyTheGreat at August 16, 2026 06:56 PM (hzuYO)

223 Boxers are waaaaay sexier.
Tighty whities are for fags. And fourth graders.
Posted by: nurse ratched

What about tighties of other hues? Would boxers be unsexy if they were solid white?

Trying to figure out if it's the coverage, or the "these were $12 a pack on sale at Wal-Mart" look.

Posted by: mikeski at August 16, 2026 06:56 PM (VHUov)

224 >>>Hey, I've already ordered six cases of the canned brown squirrel.

Posted by: Ben Had

>That might make enough hash for a single breakfast but not enough if you have guests. Never forget there are an abundance of marmots at your doorstep.

Posted by: Rev. Wishbone at August 16, 2026 06:57 PM (tvdD1)

225 Looking forward to having BLT's with the very nice tomatoes from the Senior Center Garden. They don't mind if you take them if they 've fallen on the ground, but are still good.

Yesterday we went to the Amish market and got wonderful cucumber salad and chopped chicken liver. I haven't had the chopped chicken liver in a long time and I enjoyed it. Plus it's such a nice place because the people are so very friendly and polite and with all the physical work and, I guess. Amish family values they do not have pink hair or piercings and are not overweight.

Posted by: FenelonSpoke at August 16, 2026 06:58 PM (JrHfD)

226 Why yes, that is a slice of mozzarella with a chunk of fried chicken skin on top. And don't you dare scoff! it was delicious!

When I first scrolled to that pic, I thought it was a Cyclospora-free BLT.

With far too little bacon.

Posted by: mikeski at August 16, 2026 06:59 PM (VHUov)

227
Color coordinate your tighties
with the color of your pants. That way if you forget to zip up it won't be obscenelooking.

Posted by: four seasons at August 16, 2026 06:59 PM (/QHx4)

228 Tomatoes are a magnificent fruit. I would never attempt to grow them because I don't have a green thumb nor the space.

Posted by: Rev. Wishbone at August 16, 2026 04:41 PM (tvdD1)

I have a potted cherry tomato in my window here in my senior apartments.

Gives me a tasty bite once a week or so.

Posted by: Rodrigo Borgia at August 16, 2026 05:22 PM

I highly recommend "patio tomatoes", hybrids that work well in containers. My Big Boy is producing pretty well, but the patio plant is only about two feet tall and giving me at least four tomatoes a week.

Posted by: NaughtyPine at August 16, 2026 06:59 PM (D/i12)

229 CBD, Thank you for the always delectable food thread.

Posted by: Ben Had at August 16, 2026 06:59 PM (skcH5)

230 Oh, yes. We had corned beef and eggs for breakfast. I followed the advice of one of the horde members ( maybe Piper?) about frying in in a mixture of oil and butter, waiting till the edges are crispy , flipping it over and then cooking the eggs in the hash, and flipping it over again. It worked out well.

Posted by: FenelonSpoke at August 16, 2026 07:01 PM (JrHfD)

231 Anyone ever burn their house down using the self clean oven?

I nearly did yesterday. I attribute the issue to weekly baking bacon in the oven.

Posted by: Derak at August 16, 2026 07:01 PM (qV8L5)

232 I think I'm going to start using the steam cleaning method using water steamed in a 450 degree oven. Seems safer.

Posted by: Derak at August 16, 2026 07:04 PM (qV8L5)

233 >>>Anyone ever burn their house down using the self clean oven?

I nearly did yesterday. I attribute the issue to weekly baking bacon in the oven.

Posted by: Derak

>Self cleaning ovens are the devil. They never work the way you want them to and are like a incendiary bomb.

Posted by: Rev. Wishbone at August 16, 2026 07:10 PM (tvdD1)

234 Some heirloom-looking tomatoes are not heirlooms. But you can ruin even the good ones by refrigerating them.

Slice 'em up, sprinkle with a little oil and vinegar and onion if you don't have much time.

Or make a BT sandwich with butter instead of mayo if you have really good tomatoes.

Posted by: KT at August 16, 2026 08:43 PM (1RGZ5)

235 “Why would you want your junk squished in tight underwear?
Live free or die.”

I have heard the benefits of this, but always have decided against it.
I wear jeans a lot. Decided I didn’t want Gator-Balls.

Posted by: Gunslinger at August 16, 2026 08:54 PM (N91F8)

236 bruschetta.

Posted by: cmeat at August 17, 2026 08:57 AM (Bep7s)

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