Food Thread: Pigs Feet For The Win!

That might look a bit weird, but damn! It was delicious. It is a block of pâté made from pigs feet that was breaded very lightly and then pan-fried. That other stuff is a horseradish cream that went perfectly with the rich meat.

Wow. I ordered it not knowing whether it was going to be glorious, or a cold blob of pork jelly with a trotter in the middle of it. Which I have seen!

The best thing about this dish is that it isn't particularly complicated. Making a pâté is surprisingly easy, and frying it is simple. The horseradish cream is also straightforward, but what makes this dish special is that somebody A) thought of it, and 2. executed it extremely well.

That's what most good cooking is...attention to detail and a bit of imagination.

Simple!

******
The small restaurant group that runs Fallow and a few other restaurants in London is run by a pair of English chefs (along with a money guy) who are talented in the kitchen and surprisingly good at making cooking videos. Their successful restaurants allow them the flexibility to do all sorts of fun videos, and this one, dedicated to the best chicken fricassee one can make, is a hoot!
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Aside from the uncomfortable reality that I can eat a couple of massive bowls of beans and rice at one sitting, it is a glorious food! My preference is black beans, but red beans will work quite well thank you very much! Red Beans And Rice With Pickled Pork sounds very interesting, especially since I have no idea what pickled pork is!
******

Most people don't obsess over wine, and that is healthy and wise. It is, after all, just a drink. You know...like the .45ACP is just a cartridge.

But if you do obsess, and that is my personal recommendation, expanding your horizons is going to pay off quite well indeed. It's easy to fall into the rut of buying the big names in wine grapes: Cabernet Sauvignon and Chardonnay and Pinot Noir and Zinfandel and Sauvignon Blanc and few others. Chosen well they are very good wines, and at the top of the wine game they can be absolutely incredible.

But most people don't drink the top wines very often, especially on a hectic Tuesday night eating a quick meal before you take one of the brats to his travel game or have Back-To-School night.

That's when looking bast the big names is a good plan. Those grapes may make excellent wine, but they carry a premium because of their fame, and at the low end of the range they can be thoroughly mediocre, soulless wines that are just a step above crap cooking wine. Sadly, that evaluation often extends into the pricier ones!

Trying a less well-known grape can pay dividends, because the grapes themselves are less expensive, and since the grapes are only a part of the total cost of the wine, the winemaker often gets better quality grapes and still brings the wine in at a competitive price. So the $15 Cabernet that is made from mass-market grapes grown on an industrial scale can't compete with a supposedly lesser grape that is nonetheless higher quality.

Give it a shot!

******
I want to like eggplant. Really! But aside from baba ghanoush, I find it sort of...meh. Oh, I'll eat it in Eggplant Parmigiana or Chicken Sorrentino or crispy fried with some tasty sauce. But it's just not that exciting!

So, while I really want to think that Crispy, Oven-Fried Eggplant is going to change the way I see eggplant, I doubt very much that it is anything other than a small evolution of a boring food.

******

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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

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at September 20, 2026 04:00 PM (Ia/+0)

2 I would like President Trump to issue an executive order saying that hot dogs and hot dog buns can only be sold packaged in identical numbers.

Posted by: BeckoningChasm at September 20, 2026 04:03 PM (CHHv1)

3 !

Posted by: wth at September 20, 2026 04:03 PM (oq9dX)

4 My favorite with a good roastor prime rim is Petite Syrah
Has a good peppery flavor so stands well

Posted by: Skip at September 20, 2026 04:03 PM (Ia/+0)

5 I'd try that wine, in a heart beat.

Posted by: AZ deplorable moron at September 20, 2026 04:04 PM (NnhvP)

6 Snackle - I'm not a fan of the cutesy name, but the concept is good. An elevated lunchable, if you will. Also a lot easier to take to places where a board isn't feasible, or if you have family members who lose the plot if their food touches.

Posted by: moki at September 20, 2026 04:04 PM (wLjpr)

7 Food

Posted by: Joe Kidd at September 20, 2026 04:04 PM (nbLIj)

8 Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.

Posted by: Martini Farmer at September 20, 2026 04:05 PM (2Cry5)

9 Called em..

Posted by: Joe Kidd at September 20, 2026 04:06 PM (nbLIj)

10 People who can pair a specific wine with food amaze me. Either one of those things can be good on their own, but together, are magic.

I am not educated in this art. But I know people who are. It’s really fun to join them for a meal or two now and again.

Posted by: nurse ratched at September 20, 2026 04:06 PM (yEz+x)

11 Had a bad grocery store trip, forgot mozzarella for a ham Stromboli I planned to make tonight. So will go back tomorrow to get what I forgot.
Pasta and meatballs with salid instead

Posted by: Skip at September 20, 2026 04:06 PM (Ia/+0)

12 Smaller box actually makes sense when portable is needed.

Posted by: lin-duh at September 20, 2026 04:08 PM (VCgbV)

13 I drink white wine for dishes that require it, yes some dishes won't work with red wines. But red wines are my favorite.

Posted by: Skip at September 20, 2026 04:09 PM (Ia/+0)

14 Snackle not smaller...

Posted by: lin-duh at September 20, 2026 04:09 PM (VCgbV)

15 My favorite with a good roastor prime rim is Petite Syrah
Has a good peppery flavor so stands well
Posted by: Skip at September 20, 2026 04:03 PM (Ia/+0)

That's a good 'un. My local ABC guy laments his challenge getting folks to try something other than a cab or a zin. Made his day when I came in looking for a shiraz to pair with my grilled lamb...

Posted by: Joe Kidd at September 20, 2026 04:10 PM (nbLIj)

16 Beans and rice is as tasty as the herbs and spices you put into it.

Good food.

Posted by: nurse ratched at September 20, 2026 04:10 PM (yEz+x)

17 Found a sack of raw hamburger patties in the big freezer, so supper is sorted for a week or two. I'll sprinkle them with powered garlic, powdered onion, and salt, melt cheese on 'em, and have 'em on buns with mustard, mayo, pickle, and tomato. Getting hungry just thinking about it.

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:11 PM (aJQbY)

18 Those pig’s feet have been gentrified! 😂

Posted by: Piper at September 20, 2026 04:13 PM (2UJ+q)

19 The snacklebox is pretty cool idea. I wouldn't mind having a version of that to put in the saddlebag when I ride, but that'd defeat the purpose of finding a great gas station taco place.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:15 PM (3Ope8)

20 Those pig’s feet have been gentrified! 😂

Posted by: Piper at September 20, 2026 04:13 PM (2UJ+q)

That they have...but they were delicious. A special dish.

Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM (k5CNB)

21 That might look a bit weird, but damn! It was delicious. It is a block of pâté made from pigs feet that was breaded very lightly and then pan-fried. That other stuff is a horseradish cream that went perfectly with the rich meat.

Dad loved pig's feet. Right out of the jar.
Pickled eggs. Sardines out of the can.

I used to eat the sardines with him when I was a kid, but the rest of the stuff made me gag even back then.

The old guys here in the South loved that stuff in the jar on the counter at the local general store.

Posted by: SpeakingOf at September 20, 2026 04:15 PM (6ydKt)

22 Beans and rice is as tasty as the herbs and spices you put into it.

Herbs and spices are a must with any food that is 'too boring' after one or two meals. It completely changes things.

I've never had pâté to my knowledge. If I did it wasn't called that. It seems to be a 'either make it yourself, or pay through the nose' kind of food?

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:15 PM (aJQbY)

23 8 Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.
Posted by: Martini Farmer at September 20, 2026 04

Do you throw fried catfish on the top?

Posted by: Piper at September 20, 2026 04:16 PM (2UJ+q)

24 I miss apples. The blemished kind.

Posted by: Accomack at September 20, 2026 04:16 PM (T8bqm)

25 Red Beans And Rice With Pickled Pork sounds very interesting, especially since I have no idea what pickled pork is!

Yes, as per my above.
The pig's feet are pickled pig's feet.

That counts as pork but maybe it's a different thing?

Posted by: SpeakingOf at September 20, 2026 04:17 PM (6ydKt)

26 Stromboli... man, there used to be an awesome one made by the local Giant grocery store. Made fresh, wrapped in foil and ready to cook. As a teenager I could nearly eat the whole thing at one sitting.

Posted by: Martini Farmer at September 20, 2026 04:17 PM (2Cry5)

27 Pigs' feet pate with horseradish cream.
That's quite the lede.

Posted by: From about That Time at September 20, 2026 04:18 PM (sl73Y)

28 now I have an overwhelming desire for pork chops

Posted by: what the cat drug in at September 20, 2026 04:19 PM (jrgJz)

29 A North American AT-6F Texan just flew over my house making all kinds of racket.

Posted by: pawn at September 20, 2026 04:20 PM (EV0C1)

30 I've collected most of the Fallow videos and I plan to give their version of a fricassee a go. I've done one other and the recipe is in my stack somewhere.

And anything pig? Oh hell yes.

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:21 PM (iIyc0)

31 It is an odd way to package oysters in a wine bottle.

Posted by: Kindltot at September 20, 2026 04:21 PM (rbvCR)

32 26 Stromboli... man, there used to be an awesome one made by the local Giant grocery store. Made fresh, wrapped in foil and ready to cook. As a teenager I could nearly eat the whole thing at one sitting.

Posted by: Martini Farmer at September 20, 2026 04:17 PM (2Cry5)

At some grocery stores here they sell a brand of frozen strombolis from a company called 'Screamin' Sicilian'.

I was addicted to their pepperoni style for years.
They are really tasty for frozen but only you can cook them in the oven for like 40 minutes.

Too much bread for lunch, though, so I stopped eating them.

Posted by: SpeakingOf at September 20, 2026 04:21 PM (6ydKt)

33 One other version of a fricassee that is...

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:21 PM (iIyc0)

34 > Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.
Posted by: Martini Farmer at September 20, 2026 04

Do you throw fried catfish on the top?
Posted by: Piper at September 20, 2026 04:16 PM (2UJ+q)
---------
Nah.... my wife hates fish. Seafood of any kind too.

Posted by: Martini Farmer at September 20, 2026 04:22 PM (2Cry5)

35 Does anyone know what the three cereals I'm being warned not to eat are?
And are they cereal cereals or "cereal" cereals?
Rye and wheat or Cap'n Crunch and Kaboom?

Posted by: From about That Time at September 20, 2026 04:23 PM (sl73Y)

36
That they have...but they were delicious. A special dish.
Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM (k5CNB)

I am sure it was! I don’t think I have ever done anything with pigs feet, even though they are readily available around here. Ham hocks on the other hand - greens, red beans and rice, field peas, wouldn’t be the same without.

Posted by: Piper at September 20, 2026 04:25 PM (2UJ+q)

37 Nah.... my wife hates fish. Seafood of any kind too.
Posted by: Martini Farmer at September 20, 2026 04:22

I like fish and seafood (except shrimp) but not a huge catfish fan. When the Cajun friend brings us red beans and rice, I eat that and J gets all the catfish.

Posted by: Piper at September 20, 2026 04:26 PM (2UJ+q)

38 The top pic does look good.

I thought it was some kind of desert cake, until reading the content.

Just out of curiosity, CBD, how much does a plate like that run in Pairs?

$30 Eurodollars?

Posted by: SpeakingOf at September 20, 2026 04:26 PM (6ydKt)

39 That they have...but they were delicious. A special dish.
Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM

That does look good. I like to use pigs feet for a parsleyed ham in the spring.

Posted by: RedMindBlueState at September 20, 2026 04:28 PM (qnN/4)

40 Pairs... I moved to an actual keyboard and still can't type.

Posted by: SpeakingOf at September 20, 2026 04:29 PM (6ydKt)

41 the purpose of finding a great gas station taco place.
Posted by: CrotchetyOldJarhead

Yup, Hwy 395 and Tioga Pass(Yosemite), the Mobil station with the Whoa Nellie deli. 4Star eating.

Posted by: AZ deplorable moron at September 20, 2026 04:30 PM (NnhvP)

42 who in the heck came up with eating pig's feet?

Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

43 A North American AT-6F Texan just flew over my house making all kinds of racket.
Posted by: pawn at September 20, 2026 04:20 PM (EV0C1)

Same here by a Cessna 190. That radial sounds as smooth as nutella spread over a tray of brownies.
(See how I stayed inside the food thread lines?)

Posted by: Diogenes at September 20, 2026 04:30 PM (2WIwB)

44 Wife makes a corned pig tail soup that is best creation

Posted by: Accomack at September 20, 2026 04:31 PM (GbONR)

45 Lamb, mint and cotia cheese sliders on naan with labneh. Shaved brussel sprouts, pan fried with some pancetta and a little couscous. That's what's for dinner.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:31 PM (3Ope8)

46 Go SEAHAWKS!

Posted by: nurse ratched at September 20, 2026 04:31 PM (yEz+x)

47 I like chicken straight up, grilled, pan fried, or deep fried. All of that extra effort for sauces and such seem exhausting.

Posted by: Rev. Wishbone at September 20, 2026 04:33 PM (5C90x)

48 Feet and tails were poor food.

Posted by: Accomack at September 20, 2026 04:34 PM (GbONR)

49 Just out of curiosity, CBD, how much does a plate like that run in Pairs?

Posted by: SpeakingOf at September 20, 2026 04:26 PM (6ydKt)

It was 19€, or about $22.

And worth it!

Posted by: CharlieBrown'sDildo at September 20, 2026 04:35 PM (k5CNB)

50 "Who in the heck came up with eating pigs feet?"

Someone who ate everything else on the pig but was still hungry.

Posted by: PabloD at September 20, 2026 04:35 PM (CoKDD)

51 A pig like that you don’t eat all at once.

Posted by: Accomack at September 20, 2026 04:36 PM (8jVAy)

52 45 Lamb, mint and cotia cheese sliders on naan with labneh. Shaved brussel sprouts, pan fried with some pancetta and a little couscous. That's what's for dinner.
Posted by: CrotchetyOldJarhead at September

Wow!

Posted by: Piper at September 20, 2026 04:36 PM (2UJ+q)

53 All of that extra effort for sauces and such seem exhausting.

Posted by: Rev. Wishbone at September 20, 2026 04:33 PM (5C90x)

That's why pan sauces are great! They take very little extra time, and are simple to make.

Posted by: CharlieBrown'sDildo at September 20, 2026 04:37 PM (k5CNB)

54 It's chilly enough to make a crockpot of Giada's short rib ragu:

https://tinyurl.com/2ukv6e22

Some for now, but most for the freezer.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 20, 2026 04:37 PM (kpS4V)

55 we have the 'Under the Wire' contest coming up, it has old Stenson bi-plane and other crop duster pilots drop flour bombs on targets and fly under a power line and yes those radials are thunder from the sky

Posted by: DanMan at September 20, 2026 04:37 PM (8uzBS)

56 I am thinking its beverage time before supper

Posted by: Skip at September 20, 2026 04:38 PM (Ia/+0)

57 CHEESEBURGERS DIFFERENTLY ... Instead of melting cheese on top of a grilled burger, someone (I forgot who) made this suggestion ... Making grilled cheese sandwiches on thin white bread and serving the hot burgers between two of them ... Probably the same about of "bread" as a bun, but would provide much more cheese.

Posted by: Kathy at September 20, 2026 04:40 PM (MOK4W)

58 Snacklebox is a better idea, but still a bad one. You have to make it and serve it immediately b/c you're putting all sorts of differing shelf stable and refrigerated products on it, and those that are okay with moisture and those that hate it, etc...

But at least you no longer have the "this product got smeared all over the rest of the tray problem" and it does just look better...

Making youth dinner for 25, so gonna be in and out...

Posted by: Nova Local at September 20, 2026 04:41 PM (tOcjL)

59 It’s still 91 out there, but we have ribeyes. I think those will get grilled, sliced and thrown over salad.

Posted by: Piper at September 20, 2026 04:41 PM (2UJ+q)

60 Kathy,

An interesting concept, I'll try it sometime this week and report back next food thread!

Posted by: RandomDave (if you can spare a bit, please click!) at September 20, 2026 04:42 PM (aJQbY)

61 42 who in the heck came up with eating pig's feet?
Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

Someone who probably got them free...or as their only meat product...

Posted by: Nova Local at September 20, 2026 04:43 PM (tOcjL)

62 Nothing higher than 70 degrees this week, I will miss summer

Posted by: Skip at September 20, 2026 04:43 PM (Ia/+0)

63 CHEESEBURGERS DIFFERENTLY ... Instead of melting cheese on top of a grilled burger, someone (I forgot who) made this suggestion ... Making grilled cheese sandwiches on thin white bread and serving the hot burgers between two of them ... Probably the same about of "bread" as a bun, but would provide much more cheese.
Posted by: Kathy

A patty melt, but twice the melt and half the patty, relatively.

Posted by: mikeski at September 20, 2026 04:44 PM (VHUov)

64 Have Brats to grill some nice day this week

Posted by: Skip at September 20, 2026 04:45 PM (Ia/+0)

65 CBD,

Your Bâtonnet de poisson Madame Paul's

looks burnt.

And the Tartare Sauce looks spoiled!

A sad day for French cuisine!

Posted by: naturalfake at September 20, 2026 04:45 PM (iJfKG)

66 A patty melt, but twice the melt and half the patty, relatively.

Posted by: mikeski at September 20, 2026 04:44 PM (VHUov)

No onions?

That's criminal!

Posted by: CharlieBrown'sDildo at September 20, 2026 04:46 PM (k5CNB)

67 Anyway, the dinner is inside out beef and refried bean burritos...I'm making the filling and letting the kids do the work of rolling them into burritos or tacos...

I've got romaine, cheddar cheese, sour cream, salsa, and hot sauce with flour tortillas...To go with, I have a 4 fruit tray (clementines, grapes, strawberries, and blueberries) and Pillsbury slice and cut chocolate chip cookies (b/c Amazon had this cheap for the bulk version and ease is wanted when I have extra cooking and football to watch)...

Gonna test this all out on the spouse and girls 1st before boys bring it (already ensured the cookies were well baked). I always test before a group bring b/c nothing is worse than making something horrid and not knowing it (if it's horrid, pizza can be called)...

Posted by: Nova Local at September 20, 2026 04:48 PM (tOcjL)

68 When we make gumbo, or red beans and rice, we make a roux from scratch. Oil and flour. Done slowly on the stove. Takes a long time. But so worth it.

Old school.

Posted by: Martini Farmer at September 20, 2026 04:48 PM (2Cry5)

69 Posted by: Piper at September 20, 2026 04:36 PM (2UJ+q)

I make 3-4 oz meat balls, press 'em out really thin, sprinkle some sea salt and fresh ground pepper on one side, and toss them on the Blackstone under the burger press. 1.5 -2 minutes, flip them over and let them go another minute. Pull them off an let them rest while the naan toasts. Start to finish is maybe 5 minutes. Serve with Birra Peroni out on the patio under the fans.

Posted by: CrotchetyOldJarhead at September 20, 2026 04:49 PM (3Ope8)

70 who in the heck came up with eating pig's feet?
Posted by: DanMan at September 20, 2026 04:30 PM (8uzBS)

Hungry people.

Posted by: NemoMeImpuneLacessit at September 20, 2026 04:50 PM (ODRj8)

71 J does really great charcuterie boards, it’s now a contest between him and his Italian friend here. Dry cured meats are fine being left out, and they don’t refrigerate a lot of cheese in Europe. We leave it out and people nibble. Then the fruit one with the left over cheese comes out for dessert.

Posted by: Piper at September 20, 2026 04:51 PM (2UJ+q)

72 People will eat anything if hungry enough

Posted by: Skip at September 20, 2026 04:53 PM (Ia/+0)

73 Found it. Here's the fricassee recipe I've already tried and found to be quite decent:

https://youtu.be/mCNH9rn2OS0

Now to see how the Fallow version compares...

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 04:53 PM (iIyc0)

74
I made Tamale Pie this week, which is always delicious and stupidly easy.

This time I used leftover pulled pork instead of the usual hamburger.

It came out okay but if I decide to enter this in the rotation I'll have to play with the spices a bit.

Hamburger is much easier to use and spicing is more...what?...forgiving I guess.

Tamale Pie!!!!

Make one today!!!

Posted by: naturalfake at September 20, 2026 04:54 PM (iJfKG)

75 Just saw Minn 9, Chi 3.
So much for highest scoring offense in history I guess.

Posted by: From about That Time at September 20, 2026 04:56 PM (sl73Y)

76 Finished my Scotch so better go make supper

Posted by: Skip at September 20, 2026 04:57 PM (Ia/+0)

77 Finished my Scotch so better go make supper
Posted by: Skip at September 20, 2026 04:57 PM (Ia/+0)

Good man.
Life is short. Do dessert first.

Posted by: Diogenes at September 20, 2026 04:58 PM (2WIwB)

78 Finished my Scotch so better go make supper
Posted by: Skip at September 20, 2026 04:57 PM

It's almost adult beverage time here.

Posted by: RedMindBlueState at September 20, 2026 05:00 PM (qnN/4)

79 CBD may prefer vanilla-flavoured lip balm, but when traveling, he switches to maple syrup flavoured for French Tongue.

Posted by: Duncanthax at September 20, 2026 05:00 PM (0sNs1)

80 75 Just saw Minn 9, Chi 3.
So much for highest scoring offense in history I guess.
Posted by: From about That Time at September 20, 2026 04:56 PM (sl73Y)

Played in a downpour all game...and Williams went out hurt early in 4th.

Obviously the new Bears are a track team vs the old smash mouth Bears...

AKA, this is not a Turducken winning Madden team (to bring it back to food)...

Posted by: Nova Local at September 20, 2026 05:01 PM (tOcjL)

81
Dallas looks like they didn't come to get their asses kicked all over the field like last week.

Perhaps I'll grab a beer....

Maybe a margarita!

Posted by: naturalfake at September 20, 2026 05:02 PM (iJfKG)

82 Souse, scrapple, hoghead cheese, everything but the squeal.

Posted by: Eromero at September 20, 2026 05:06 PM (LHPAg)

83 Souse, scrapple, hoghead cheese, everything but the squeal.
Posted by: Eromero at September 20, 2026 05:06 PM

This is the way.

Posted by: RedMindBlueState at September 20, 2026 05:08 PM (qnN/4)

84 I made St Louis ribs in the crock pot yesterday (first left them overnight in the fridge with a nice dry rub of brown sugar, salt, pepper, chili powder, garlic powder) then when they were done (8 hours, low), I brushed on some hickory BBQ sauce and stuck them under the broiler (which was difficult as they were falling off the bone! Plus it was too hot outside to finish them on the grill). I made enough to have leftovers tonight with some homemade cole slaw.

Posted by: Brunnhilde at September 20, 2026 05:08 PM (3AwA+)

85 I am baking bread. My problem is that I have a perfectly good recipe, and so I search for a better one. So in spite of having the full ability to made decent bread loaves, I wind up with loaves that fail to rise, have giant holes, or have an off texture anyways.

I give up from time to time and just make decent bread to reassure myself it is possible.

My recent spark of interest was starter made from rye or from spelt, and this makes serious changes to dough that I am still working out.

Posted by: Kindltot at September 20, 2026 05:11 PM (rbvCR)

86 Grilling lamb chops. I might have posted this dry rub previously, but it's worth repeating:

3 teaspoon garlic powder
2 teaspoon ground coriander
2 teaspoon ground cumin
2 teaspoon sweet paprika
¼ teaspoon ground cloves
¾ teaspoon salt
pinch of cinnamon
pinch of cardamom

This makes enough to do maybe a dozen loin lamb chops, so I store it in a zip lock bag (I've accumulated a goodly supply from recent cigar purchases).

Anyway.

Salt chops on both sides and let rest on a rack for several hours in the fridge, turning once. Get your wood fire going (charcoal is also ok) and dust chops with the rub. Place next to, not over, the fire.

For 1.5-2" thick chops:

Count to between 40 to 60 seconds then turn 90 degrees. Count a minute, then flip to side 2. Count another minute, and check your fire. Add more wood as needed. (If using charcoal, add wood chips and get some flames going).

Place the chops (still on side 2) directly over/into the fire. Flip to side 1 after 30-40 seconds. If color looks good, go about 20-30 seconds for side 1, then plate. If the sear is...meh, go 40-60 seconds for side 1, then give side 2 another 20-30. You'll get medium rare to medium chops..

Posted by: Joe Kidd at September 20, 2026 05:13 PM (nbLIj)

87 5 I'd try that wine, in a heart beat.
Posted by: AZ deplorable moron at September 20, 2026 04:04 PM (NnhvP)

I would, too.

I've mentioned many times how much I love Spanish Garnacha (French version is Grenache). The bad thing about these lesser-known varieties is that they're rarely available in a small town.

Earlier this week, I wanted something different to have with a friend who was visiting. I chose a Bordeaux Clairet Dry Rose (Chevalier du Grand) and it was such a lovely surprise! It's called rose, but is a gorgeous clear red, and dry and light. Will get that again. On sale at Kroger for $17.

Posted by: Dash my lace wigs! at September 20, 2026 05:14 PM (CjHsb)

88 74
I made Tamale Pie this week, which is always delicious and stupidly easy.

This time I used leftover pulled pork instead of the usual hamburger.

Posted by: naturalfake at September 20, 2026 04:54 PM (iJfKG)

Might be better with seasoned carnitas meat instead of the pulled pork.

Posted by: SpeakingOf at September 20, 2026 05:16 PM (6ydKt)

89 Go SEAHAWKS!
Posted by: nurse ratched at September 20, 2026 04:31 PM (yEz+x)

What nurse said!!!

Posted by: Diogenes at September 20, 2026 05:17 PM (2WIwB)

90 I just invented sardines on Ritz crackers.

Posted by: Weasel at September 20, 2026 05:17 PM (mgRTg)

91 I would call the fried pate entree "mushy pig's feet." Sounds super appetizing!

Posted by: Sexy Velociraptor at September 20, 2026 05:18 PM (U/j9n)

92 I made Tamale Pie this week, which is always delicious and stupidly easy.

This time I used leftover pulled pork instead of the usual hamburger.

Posted by: naturalfake at September 20, 2026 04:54 PM (iJfKG)

Might be better with seasoned carnitas meat instead of the pulled pork.
Posted by: SpeakingOf at September 20, 2026 05:16 PM (6ydKt)

That's an interesting idea.

Next time I whip up a batch of carnitas, I may give that a whirl.

Posted by: naturalfake at September 20, 2026 05:18 PM (iJfKG)

93 47 I like chicken straight up, grilled, pan fried, or deep fried. All of that extra effort for sauces and such seem exhausting.
Posted by: Rev. Wishbone at September 20, 2026 04:33 PM (5C90x)
--
Per the nutrtion information it's always the sauces that make an otherwise healthy meal, unhealthy.

Posted by: Chairman LMAO at September 20, 2026 05:19 PM (U/j9n)

94 I’m mashing potatoes and Mrs. E found some leftover meatloaf she sealed last year, from the looks of it neither of us made this meatloaf. We don’t remember it came from, peice with no visible onion, peppers, or tomato. I’m still going to eat it because I’m the kind of guy who eats mysterious food.

Posted by: Eromero at September 20, 2026 05:22 PM (LHPAg)

95 It was 19€, or about $22.

And worth it!

Posted by: CharlieBrown'sDildo at September 20, 2026 04:35 PM (k5CNB)

That's all that counts.

Considering how much it costs even for fast food here $22 is not bad.

Posted by: SpeakingOf at September 20, 2026 05:22 PM (6ydKt)

96 My favorite with a good roastor prime rim is Petite Syrah
Has a good peppery flavor so stands well
Posted by: Skip at September 20, 2026 04:03 PM (Ia/+0)

Oooooo I love a prime rim! Chasten too!

Posted by: Pete Buttygig at September 20, 2026 05:23 PM (TbWk/)

97 "I just invented sardines on Ritz crackers.
Posted by: Weasel "

That sounds like something my pussy would like.

Posted by: Mrs Slocumbe at September 20, 2026 05:24 PM (MWfyi)

98 37 Nah.... my wife hates fish. Seafood of any kind too.
Posted by: Martini Farmer at September 20, 2026 04:22

_________________________

I do, as well. And, I have a theory as to why. Ask your wife if her parents gave her a spoonful of cod liver oil every morning for "health reasons." It was a trend back in the late 60's and early 70's. Sort of a "magic elixir" thing. Cod Liver Oil is nasty. Think of the flavor of fish that has been sitting out in the sun all day. Maybe more like chewing on an authentic sponge. Seafood doesn't appeal to me in smell or taste...at all. Plus it swims around in its own bathroom.

Posted by: Orson at September 20, 2026 05:24 PM (dIske)

99 90 I just invented sardines on Ritz crackers.
Posted by: Weasel at September 20, 2026 05:17 PM (mgRTg)

That's been in the public domain, at least at amongst pedigreed white trash like me, for a long time.

Posted by: Vienna sausages and Ritz, a redneck delicacy at September 20, 2026 05:26 PM (TbWk/)

100 The Commanders at Cowboys on my local station: Wash. - 10, Dallas - 17 right now.

Just doesn't have the same ring as Redskins vs. Cowboys.

Posted by: SpeakingOf at September 20, 2026 05:28 PM (6ydKt)

101 EDIBLE CHARCUTERIE "BOARD" ... It's actually a focaccia with indentations formed by bake-safe ramekins in whatever sizes and shapes you wish ... Then, when the various wells are emptied, guests can tear off and enjoy chunks of the bread ... Betcha these could be baked and frozen ahead of the holidays for short-notice get-togethers ... https://tinyurl.com/2n7mpnh4

Posted by: Kathy at September 20, 2026 05:29 PM (MOK4W)

102 20 Those pig’s feet have been gentrified! 😂

Posted by: Piper at September 20, 2026 04:13 PM (2UJ+q)

That they have...but they were delicious. A special dish.
Posted by: CharlieBrown'sDildo at September 20, 2026 04:15 PM (k5CNB)

Now, if someone could make pate out of Scrapple...then I'd really be impressed.

Posted by: Darrell Harris at September 20, 2026 05:29 PM (0CU3H)

103 Now, if someone could make pate out of Scrapple...then I'd really be impressed.
Posted by: Darrell Harris at September 20, 2026 05:29 PM (0CU3H)
___________________________

The German immigrants called it "meat pudding" or panhaas. Most locals, however, call it "pork mush."

Posted by: Orson at September 20, 2026 05:35 PM (dIske)

104 93 47 I like chicken straight up, grilled, pan fried, or deep fried. All of that extra effort for sauces and such seem exhausting.

Posted by: Rev. Wishbone at September 20, 2026 04:33 PM
+++
Whenever I grill I usually cook four boneless, skinless chicken thighs as an add on to the meal. They go in the fridge to eat later in the week. Warmed once in the microwave, then a second time with a slice of cooked bacon topped by Swiss cheese.
Always a delightful morsel.

Posted by: Quarter Twenty at September 20, 2026 05:36 PM (2Ez/1)

105 A pig that good you don't eat all at once.

Seriously, there's all kind of bacon, chops, ham and other stuff. Leave the poor pigs feet alone.

Posted by: JackStraw at September 20, 2026 05:36 PM (viF8m)

106 My Dad loved canned sardines.

He ate some brand that came in a blue and white can for decades, but I couldn't find any one day and bought him some 'King Oscar' sardines in olive oil with some herbs and spices.
They've got several different styles/flavors.

He loved them.
Said they were the best he'd ever had.

Posted by: SpeakingOf at September 20, 2026 05:36 PM (6ydKt)

107 Had scrapple a lot as a kid, can't bring myself to get it as a adult

Posted by: Skip at September 20, 2026 05:36 PM (Ia/+0)

108 > he Commanders at Cowboys on my local station: Wash. - 10, Dallas - 17 right now.

Just doesn't have the same ring as Redskins vs. Cowboys.
--------
Back in the 70's and 80's when Washington was a semi-respectable team, my uncle had season tickets. This was during the John Riggins era, Sony Jurgenson and so on.

I have nothing but disdain for that organization. And the league in general.

Posted by: Martini Farmer at September 20, 2026 05:37 PM (2Cry5)

109 I do, as well. And, I have a theory as to why. Ask your wife if her parents gave her a spoonful of cod liver oil every morning for "health reasons." It was a trend back in the late 60's and early 70's.[ . . . ]
Posted by: Orson at September 20, 2026 05:24 PM (dIske)

It was to prevent rickets. Children with low Vit D levels have soft bones that can twist or deform, and northern states don't have a lot of sunny days when they can run around in the winter.
"strait clean-limbed children" was an ideal.

Posted by: Kindltot at September 20, 2026 05:38 PM (rbvCR)

110 106 My Dad loved canned sardines.

He ate some brand that came in a blue and white can for decades, but I couldn't find any one day and bought him some 'King Oscar' sardines in olive oil with some herbs and spices.
They've got several different styles/flavors.

He loved them.
Said they were the best he'd ever had.
Posted by: SpeakingOf at September 20, 2026 05:36 PM (6ydKt)

I don't eat sardines straight from the can, but I've used them as poor man's anchovies, especially in Lenten pasta dishes...they break down just like an anchovy will, and they are pretty dang healthy...

PS - Dinner is a success, so teens should like it...gonna be boxing it up soon...

Posted by: Nova Local at September 20, 2026 05:39 PM (tOcjL)

111 If anyone wonders why after 50 years of football I walked away

Posted by: Skip at September 20, 2026 05:40 PM (Ia/+0)

112 For whatever reason, anchovies have been absent around here. My wife found a tin of them a couple weeks ago and I promptly made a couple Cesar Salads with them.

She still won't put them on pizza however.

Posted by: Martini Farmer at September 20, 2026 05:41 PM (2Cry5)

113 My recent spark of interest was starter made from rye or from spelt, and this makes serious changes to dough that I am still working out.

Posted by: Kindltot at September 20, 2026 05:11 PM (rbvCR)

I have eased away from rye flour. It makes delicious sourdough when I use about 15% rye, but I don't like the way it rises...or rather doesn't.

Posted by: CharlieBrown'sDildo at September 20, 2026 05:41 PM (k5CNB)

114 EDIBLE CHARCUTERIE "BOARD" ... It's actually a focaccia with indentations formed by bake-safe ramekins in whatever sizes and shapes you wish ... Then, when the various wells are emptied, guests can tear off and enjoy chunks of the bread ... Betcha these could be baked and frozen ahead of the holidays for short-notice get-togethers ... https://tinyurl.com/2n7mpnh4

Posted by: Kathy at September 20, 2026 05:29 PM (MOK4W)

I was just reading a discussion of the Pompeiian fresco that showed a focaccio type bread topped with fruits and cheese. They had a circular depression in them to hold the fruit and the honey and some sort of runny farm cheese topping

Posted by: Kindltot at September 20, 2026 05:41 PM (rbvCR)

115 I would call the fried pate entree "mushy pig's feet." Sounds super appetizing!

Posted by: Sexy Velociraptor at September 20, 2026 05:18 PM (U/j9n)

Well...you eat your meat raw, so who are you to comment?

Seriously, the inside was firm and not mushy, and the outside had a wonderful crispiness.

Posted by: CharlieBrown'sDildo at September 20, 2026 05:44 PM (k5CNB)

116 Martini Farmer she does it as it should be

Posted by: Skip at September 20, 2026 05:44 PM (Ia/+0)

117 I have eased away from rye flour. It makes delicious sourdough when I use about 15% rye, but I don't like the way it rises...or rather doesn't.
Posted by: CharlieBrown'sDildo at September 20, 2026 05:41 PM (k5CNB)

It is mostly a starter thing, echoing the German and French breads. I have a couple of Russian rye recipes also but I am not that fond of them and I don't like coriander that much.
The French and German doughs are a wetter dough than the English and American tradition, and that is throwing me quite a bit.
I am supposed to wedge the bread dough, not just slap it around!

Posted by: Kindltot at September 20, 2026 05:45 PM (rbvCR)

118 https://www.kingoscar.com

Highly recommended from a man who knew sardines.
He liked the regular olive oil, jalapeno peppers and Mediterranean (has olives and bell peppers and herbs) versions.

Posted by: SpeakingOf at September 20, 2026 05:45 PM (6ydKt)

119 Most people don't obsess over wine, and that is healthy and wise. It is, after all, just a drink. You know...like the .45ACP is just a cartridge.

So what would you say is the 9 mm of drinks?

Posted by: RI Red at September 20, 2026 05:45 PM (YAL0u)

120 I have eased away from rye flour. It makes delicious sourdough when I use about 15% rye, but I don't like the way it rises...or rather doesn't.
Posted by: CharlieBrown'sDildo at September 20, 2026 05:41 PM (k5CNB)

Same. I do use a little in the starter, though. I think it give me a stronger starter.

Posted by: Dash my lace wigs! at September 20, 2026 05:46 PM (CjHsb)

121 Had scrapple a lot as a kid, can't bring myself to get it as a adult

Posted by: Skip at September 20, 2026 05:36 PM (Ia/+0)

I never had it as a kid...I eat it whenever I can as an adult!

Posted by: CharlieBrown'sDildo at September 20, 2026 05:47 PM (k5CNB)

122 I have been known to make pizza using brisling sardines in tomato sauce in place of the normal red sauce.
I have yet to get anyone to consider that this is a good idea, but my wife will eat it.

Posted by: Kindltot at September 20, 2026 05:48 PM (rbvCR)

123 everything but the squeal.

Growing up I heard "everything but the oink."

Posted by: olddog in mo at September 20, 2026 05:48 PM (Hbeqj)

124 Stellenbosch > Selbach.

Pity South Africa has gone feral.

Posted by: JackStraw at September 20, 2026 05:50 PM (viF8m)

125 *Looks up scrapple*

*finds it's made of everything, kinda like hot dogs, but is more of a breadish type thing due to adding flour or cornmeal*

Posted by: SpeakingOf at September 20, 2026 05:50 PM (6ydKt)

126 I don't eat sardines straight from the can, but I've used them as poor man's anchovies, especially in Lenten pasta dishes...they break down just like an anchovy will, and they are pretty dang healthy...

PS - Dinner is a success, so teens should like it...gonna be boxing it up soon...
Posted by: Nova Local at September 20, 2026 05:39 PM

I like to get the large whole frozen sardines, butterfly them, brine them quickly, and hot smoke them. A little rice, some tzatziki...

Posted by: RedMindBlueState at September 20, 2026 05:51 PM (qnN/4)

127 The French and German doughs are a wetter dough than the English and American tradition, and that is throwing me quite a bit.

Posted by: Kindltot at September 20, 2026 05:45 PM (rbvCR)

Heh. My go-to sourdough recipe is about 70% hydration. But I have a pita recipe that is about 88% hydration, and it's ridiculously hard to handle...but worth the trouble!

Posted by: CharlieBrown'sDildo at September 20, 2026 05:51 PM (k5CNB)

128 dedicated to the best chicken fricassee one can make, is a hoot!

Weird. I just watched that 10 seconds ago.

Posted by: weft cut-loop at September 20, 2026 05:51 PM (HeG1i)

129 It is a block of pâté made from pigs feet that was breaded very lightly and then pan-fried.
====

So...scrapple.

Posted by: San Franpsycho at September 20, 2026 05:53 PM (RIvkX)

130 Hey y'all. Pretend this is food-related, k? Any Midwest Morons been to or familiar with Wood Hat Distillery, at New Florence, MO, about two shot glass widths from I-70, an hour west of St Louis? A micro-tiny one garage, one family distillery, who nevertheless makes a couple dozen expressions. Including a cask strength bourbon that is world class. If you are in the region (I am not), it is worth a visit.

Posted by: goatexchange at September 20, 2026 05:53 PM (hyS0X)

131 So...scrapple.

Posted by: San Franpsycho at September 20, 2026 05:53 PM (RIvkX)

Not quite, since there was no grain or cereal mixed into the meat. And...it was nicely textured...almost rillettes-like.

Posted by: CharlieBrown'sDildo at September 20, 2026 05:54 PM (k5CNB)

132 My dad likes scrapple but he says you can't get it anymore like it was when he was a kid.

When my dad was a kid though, the Brunswick Stew recipe started with "one whole hog's head". I'm sure they also knew how to make some scrumptious scrapple.

Posted by: fd at September 20, 2026 05:54 PM (MWfyi)

133 Well that was an unfortunate way to end the half.

Posted by: JackStraw at September 20, 2026 05:55 PM (viF8m)

134 Food and beverages go together

Posted by: Skip at September 20, 2026 05:55 PM (Ia/+0)

135 I like to get the large whole frozen sardines, butterfly them, brine them quickly, and hot smoke them. A little rice, some tzatziki...
Posted by: RedMindBlueState at September 20, 2026 05:51 PM (qnN/4)

Janssens' Temptation is a baked dish of anchovies and sliced potatoes with onions and a cream sauce, but I have used sardines or mackerel instead.
I bet the frozen sardines would be wonderful as well

Posted by: Kindltot at September 20, 2026 05:55 PM (rbvCR)

136
The sardines from Portugal are probably the best in the world.

They definitely taste better, but at end of the day...they're sardines.

So unless you eat them by themselves then King Oscar whatever is going to taste about the same.

Cuz those good Portuguese sardines are expensive.

Posted by: naturalfake at September 20, 2026 05:56 PM (iJfKG)

137 CBD, Mrs. Red, loved the Charcuterrie box.

Posted by: RI Red at September 20, 2026 05:56 PM (YAL0u)

138 Brunswick stew is good but I've never had any with a hog's head.

Posted by: SpeakingOf at September 20, 2026 05:57 PM (6ydKt)

139 I will eat sardines if I am starving and there is nothing else to eat. They are pretty good then.

Posted by: fd at September 20, 2026 05:57 PM (MWfyi)

140 Some sauces to consider that won’t be terrible for you!

Yogurt Mint
In a med container add 1 cup plain Greek yogurt, ½ tsp onion powder, ½ tsp dill, ¾ tsp salt, ¼ cup chopped mint and the juice of 1 lemon. Mix it up, amazing on curry grilled chicken.

Creamy Tahini
1/2 cup tahini
3 Tbsp lemon juice
1-2 cloves garlic
1/2 cup water
1 Tbsp olive oil
1/4 tsp salt (or to Taste)

Blend on high until smooth. Dip veggies in this, drizzle it over a salad with chickpeas, cucumbers and tomatoes with or without grilled chicken. This is really nutrient dense and yummy.

Posted by: Piper at September 20, 2026 05:58 PM (ZdaMQ)

141 Simple chimichurri-

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic
1/2 cup loosely packed fresh Italian parsley
1/2 cup loosely packed fresh cilantro
1/2 tsp salt
1/4 tsp crushed red pepper
Instructions
Blend all ingredients on high until garlic and herbs are chopped.

If you hate cilantro, just use parsley

Posted by: Piper at September 20, 2026 05:58 PM (ZdaMQ)

142 "Brunswick stew is good but I've never had any with a hog's head.
Posted by: SpeakingOf "

You have to cook it down to get all the unidentifiable tasty bits in there.

Posted by: fd at September 20, 2026 05:59 PM (MWfyi)

143 So unless you eat them by themselves then King Oscar whatever is going to taste about the same.

Cuz those good Portuguese sardines are expensive.

Posted by: naturalfake at September 20, 2026 05:56 PM (iJfKG)

Dad ate them out of the can with a fork.
He especially liked to take them in the cooler with other snacks going fishing.

Posted by: SpeakingOf at September 20, 2026 06:01 PM (6ydKt)

144 HEB carries a skinless. boneless smoked sardine fillets. Delicious.

Posted by: Ben Had at September 20, 2026 06:02 PM (UdrMW)

145 You have to cook it down to get all the unidentifiable tasty bits in there.

Posted by: fd at September 20, 2026 05:59 PM (MWfyi)

I'm trying to imagine getting some unsuspecting person to go to the kitchen and get a bowl of stew for them to take the lid off and see a hog skull staring at them.

Posted by: SpeakingOf at September 20, 2026 06:02 PM (6ydKt)

146 I have been known to make pizza using brisling sardines in tomato sauce in place of the normal red sauce.
I have yet to get anyone to consider that this is a good idea, but my wife will eat it.
Posted by: Kindltot at September 20, 2026 05:48 PM (rbvCR)

I'd buy a wedge of that...

Posted by: Joe Kidd at September 20, 2026 06:03 PM (nbLIj)

147 Terrine is the word I was thinking of, but I think those have moistened bread crumbs mixed in with the meat and spices.

Posted by: Kindltot at September 20, 2026 06:03 PM (rbvCR)

148
Since I was a kid, Ive liked canned sardines.

I like them at lunch on a cracker with a dab of mustard.

Yum.

Posted by: naturalfake at September 20, 2026 06:04 PM (iJfKG)

149 Yeah if you'll eat anchovies on pizza I don't see why you wouldn't like sardines.

It's gotta be better than pineapple on pizza.

Posted by: SpeakingOf at September 20, 2026 06:05 PM (6ydKt)

150 126 I don't eat sardines straight from the can, but I've used them as poor man's anchovies, especially in Lenten pasta dishes...they break down just like an anchovy will, and they are pretty dang healthy...

PS - Dinner is a success, so teens should like it...gonna be boxing it up soon...
Posted by: Nova Local at September 20, 2026 05:39 PM

I like to get the large whole frozen sardines, butterfly them, brine them quickly, and hot smoke them. A little rice, some tzatziki...
Posted by: RedMindBlueState at September 20, 2026 05:51 PM (qnN/4)

I didn't even know they sold large frozen sardines...huh...maybe I'll look for that...

Posted by: Nova Local at September 20, 2026 06:06 PM (tOcjL)

151 >>It's gotta be better than pineapple on pizza.

And yet, not.

Posted by: JackStraw at September 20, 2026 06:06 PM (viF8m)

152 And yet, not.

Posted by: JackStraw at September 20, 2026 06:06 PM (viF8m)

There's always at least one person.

Posted by: SpeakingOf at September 20, 2026 06:08 PM (6ydKt)

153 Kindltot, I have made a terrine that has chicken thighs livers, bacon and mushrooms. You wrap it in proscuitto and bake it.

Posted by: Ben Had at September 20, 2026 06:09 PM (UdrMW)

154 >>There's always at least one person.

Sardines are what you used to catch actually tasty fish.

Posted by: JackStraw at September 20, 2026 06:10 PM (viF8m)

155 I like to get the large whole frozen sardines, butterfly them, brine them quickly, and hot smoke them. A little rice, some tzatziki...
Posted by: RedMindBlueState at September 20, 2026 05:51 PM (qnN/4)

Since the Romans were also eating focaccia topped with fig paste, ricotta, honey and fruits like apricots and cooked apples, I am not so picky about what anyone puts on a pizza.

Posted by: Kindltot at September 20, 2026 06:12 PM (rbvCR)

156 Dad ate them out of the can with a fork.
He especially liked to take them in the cooler with other snacks going fishing.
Posted by: SpeakingOf at September 20, 2026 06:01 PM (6ydKt)

Sardines are what you used to catch actually tasty fish.
Posted by: JackStraw at September 20, 2026 06:10 PM (viF8m)

My people are reputed to be poor fishing companions because we make a lunch out of the bait...

Posted by: Joe Kidd at September 20, 2026 06:12 PM (nbLIj)

157 That sounds tasty, Ben Had.

Posted by: Kindltot at September 20, 2026 06:12 PM (rbvCR)

158 My wife gets sardines, I don't touch them

Posted by: Skip at September 20, 2026 06:13 PM (Ia/+0)

159 I didn't even know they sold large frozen sardines...huh...maybe I'll look for that...
Posted by: Nova Local at September 20, 2026 06:06 PM

They do in my AO. Can't vouch for elsewhere, but they're worth looking for. Portuguese. About 7 or so inches long.

Posted by: RedMindBlueState at September 20, 2026 06:14 PM (qnN/4)

160 159 I didn't even know they sold large frozen sardines...huh...maybe I'll look for that...
Posted by: Nova Local at September 20, 2026 06:06 PM

They do in my AO. Can't vouch for elsewhere, but they're worth looking for. Portuguese. About 7 or so inches long.
Posted by: RedMindBlueState at September 20, 2026 06:14 PM (qnN/4)

Thanks! Okay, off to clean up my kitchen disaster...but youth leaders were thankful, and maybe I can get the spouse to help!

Posted by: Nova Local at September 20, 2026 06:16 PM (tOcjL)

161 We be proud too announce that's on Erection day this Noovembor we be has a We Hate Trump Day Parade to shows everybody we wants Presdent oboba back. Please comes and join us.

Posted by: Mary Clogginstein from Brattleboro, Vt at September 20, 2026 06:16 PM (xkxJM)

162 Kindltot, it was a chore to make but well worth the effort.

A really fun one is a smoked salmon slab, cream cheese with roasted poblanos, green onion and a dash of poblano/serrano hot sauce. that one is wrapped in thin sliced Pacific salmon and refrigerated.

Posted by: Ben Had at September 20, 2026 06:20 PM (UdrMW)

163 Grill is lit. The wine is a blend of last week's shiraz and 1/3 bottle of three week old zin. It's...not...bad..

Posted by: Joe Kidd at September 20, 2026 06:22 PM (nbLIj)

164 This is hilarious. The Vogue magazine editor who constantly criticizes Melania Trump made a public appearance. Hope it never happens again.

https://tinyurl.com/5ceyzm8y

Posted by: Huck Follywood at September 20, 2026 06:27 PM (dM5CL)

165 OK, food. Dinner tonight is pepper jack cheese sticks and a fine mass-produced chardonnay by Woodbridge.

Posted by: RI Red at September 20, 2026 06:28 PM (YAL0u)

166 I tried a new fajita marinade that used pineapple juice as part of it. It was alright but not worth the effort. I will stick to the dry.

Posted by: Ben Had at September 20, 2026 06:29 PM (UdrMW)

167 RI Red, good choice!

Posted by: Ben Had at September 20, 2026 06:30 PM (UdrMW)

168 147 Terrine is the word I was thinking of, but I think those have moistened bread crumbs mixed in with the meat and spices.
Posted by: Kindltot at September 20, 2026 06:03 PM (rbvCR)

J got food poisoning on a terrine in the Cotswolds. It was terrible! We haven’t been back since. 😂

Posted by: Piper at September 20, 2026 06:30 PM (ZdaMQ)

169 Huck no better than those commenting about Sydney

Posted by: Skip at September 20, 2026 06:32 PM (Ia/+0)

170 Heirloom Tomato and Eggplant Gratin from Food and Wine is the first eggplant that I like enough to remake many times.

Posted by: MacRadDoc at September 20, 2026 06:34 PM (Gl2C6)

171 RI Red, good choice!
Posted by: Ben Had at September 20, 2026 06:30 PM (UdrMW)

No choice, BH.
Desperation.

Posted by: RI Red at September 20, 2026 06:35 PM (YAL0u)

172 OK, food. Dinner tonight is pepper jack cheese sticks and a fine mass-produced chardonnay by Woodbridge.
Posted by: RI Red

Mine was Campbells Chunky Savory Beef Stew soup and Tricuits with some Irish cheddar cheese. No wine though. I had slug of chocolate milk.

Posted by: Tuna at September 20, 2026 06:36 PM (lJ0H4)

173 Sardines are what you used to catch actually tasty fish.
Posted by: JackStraw at September 20, 2026 06:10 PM (viF8m)

I don’t eat them.
Dad swore I sat on his lap as a kid and ate them with him but I haven’t eaten them since I was 5 or 6.

I don’t like the smell.
Don’t eat anchovies either.

Posted by: SpeakingOf at September 20, 2026 06:36 PM (6ydKt)

174 SOS , sardines on saltines.

Posted by: Ben Had at September 20, 2026 06:38 PM (UdrMW)

175 >>I don’t like the smell.
Don’t eat anchovies either.

Never had a taste for either.

Posted by: JackStraw at September 20, 2026 06:39 PM (viF8m)

176 My wife gets sardines, I don't touch them
Posted by: Skip at September 20, 2026 06:13 PM (Ia/+0)

My wife.gets.sardines, I won't touch her.

Posted by: Diogenes at September 20, 2026 06:40 PM (2WIwB)

177 Desperation.

Posted by: RI Red at September 20, 2026 06:35 PM (YAL0u)

The colder the better!

Posted by: CharlieBrown'sDildo at September 20, 2026 06:41 PM (k5CNB)

178 When I ate Sardines a ways back I had a flashback to eating them out of a can as school lunch when I was s kid.

Posted by: Boss Moss at September 20, 2026 06:41 PM (fcCLB)

179 You cannot have a proper Caesar salad without anchovy.

Posted by: Ben Had at September 20, 2026 06:42 PM (UdrMW)

180 I like sardines packed in mustard sauce. Don't much care for the ones packed in olive oil.

Posted by: Tuna at September 20, 2026 06:42 PM (lJ0H4)

181 Try Mackerel. Even better.

Posted by: Boss Moss at September 20, 2026 06:42 PM (fcCLB)

182 Ely Farm Products (Newtown, PA) makes scrapple that -- according to reviewers on Facebook "Scrapple Trail" -- note its taste being on the mild side with no liver flavor.

Posted by: Kathy at September 20, 2026 06:44 PM (MOK4W)

183 Thanks for the food thread cbd as always.

Breakfast here tomorrow night.

Posted by: San Franpsycho at September 20, 2026 06:45 PM (RIvkX)

184 Having spanakopita for dinner.

Posted by: FenelonSpoke at September 20, 2026 06:45 PM (JrHfD)

185 This is hilarious. The Vogue magazine editor who constantly criticizes Melania Trump made a public appearance. Hope it never happens again.

https://tinyurl.com/5ceyzm8y
Posted by: Huck Follywood at September 20, 2026 06:27 PM (dM5CL)

Can a picture smell like sardines?

Posted by: Diogenes at September 20, 2026 06:46 PM (2WIwB)

186 Our red beans and rice is made with Andouille sausage and ham.

Might have to check out this "pickled pork" thing.
Posted by: Martini Farmer

I'm from New Orleans & have eaten red beans all my life. Today, most people make their red beans with andouille, but when I was growing up it was almost alway pickle pork, which is the best. It is pork shoulder that has been pickled sort of like bacon without the nitrates. Don't see it in the groceries much any more, but it is pretty easy to make at home.

Bonus Red Bean Recipe...

If you like Popeyes Red Beans, ugh!, for every pound of beans you cook, puree a pack of the cheapest, red hotdogs you can find & add to your batch of beans.

Posted by: Dino58 at September 20, 2026 06:47 PM (eW9RX)

187 You cannot have a proper Caesar salad without anchovy.

Posted by: Ben Had at September 20, 2026 06:42 PM (UdrMW)

This is true! But...anchovies don't guarantee a good dressing!

Posted by: CharlieBrown'sDildo at September 20, 2026 06:49 PM (k5CNB)

188 Dad probably just fed them to me to make my mom mad. She hated them, especially that odor.

So he’d always get her to bring the can if sardines and bring then to him open so she’d smell them the entire way complaining the entire way:

“These things reek. I don’t know how you eat them. You’re not kissing me until you brush your teeth.”

And then he’d try, and fail, to kiss her afterwards.

Posted by: SpeakingOf at September 20, 2026 06:50 PM (6ydKt)

189
Having spanakopita for dinner.
Posted by: FenelonSpoke

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

I make spanakopita! I call it "having-around food" for when guests are staying for a few days. Pan of lasagna, pan of spanakopita, bowl of sweet-and-sour chicken, bowl of rice, few other things, help yourselves.

Posted by: Blonde Morticia at September 20, 2026 06:50 PM (mmrXZ)

190 San Franpsycho, a Blessed Yom Kippur.

Posted by: Ben Had at September 20, 2026 06:50 PM (UdrMW)

191 Having spanakopita for dinner.
Posted by: FenelonSpoke at September 20, 2026 06:45 PM

για σας!

Posted by: RedMindBlueState at September 20, 2026 06:51 PM (qnN/4)

192 The guy who invented Caesar salad just used the ingredients he had left in his restaurant.

Posted by: Boss Moss at September 20, 2026 06:51 PM (fcCLB)

193 Tijuana.

Posted by: Boss Moss at September 20, 2026 06:53 PM (fcCLB)

194
I rounded up all the red, yellow and orange vegetables, poured bacon fat over them (I save it), and roasted them at 450 degrees. Add to simmering chicken broth (from the remains of a Costco rotisserie chicken), add water for consistency, 1/2 cup of sour cream and salt to taste.

They'll like it, but I can't say I'll ever have this particular combo of ingredients again.

Posted by: Blonde Morticia at September 20, 2026 06:55 PM (mmrXZ)

195 We have a 59 degree high forecast for Wednesday.

Posted by: Boss Moss at September 20, 2026 06:56 PM (fcCLB)

196 Not sure about dinner tonight. Probably hot dogs!

Posted by: Weasel at September 20, 2026 06:56 PM (G2REX)

197 I can't eat hot dogs and pot pies anymore. Yecch.

Posted by: Boss Moss at September 20, 2026 06:58 PM (fcCLB)

198 Posted by: RedMindBlueState at September 20, 2026 06:51 PM (qnN/4)

I'm guessing that was eat up or enjoy in Greek. It's been a long time since I had Greek in seminary and it didn't require I address my food😉. But thanks so much!

Posted by: FenelonSpoke at September 20, 2026 06:58 PM (JrHfD)

199 On the topic of King Oscar sardines, where are you folks finding them? Especially the ones packed in olive oil?

They've completely disappeared off the shelves in my AO and even Amazon only shows one vendor at a rediculous price.

Posted by: Additional Blond Agent, STEM Guy at September 20, 2026 06:58 PM (iIyc0)

200 CBD, Thank you for the food thread.

Posted by: Ben Had at September 20, 2026 06:58 PM (UdrMW)

201 My chicken stock turned out bomb diggity.

I can boil bones with the best of them.

Posted by: JackStraw at September 20, 2026 06:59 PM (viF8m)

202 Posted by: Blonde Morticia

That sounds great. Can I come for dinner sometime? 🙂. They guys are having pizza. There's not enough for three people

Posted by: FenelonSpoke at September 20, 2026 07:01 PM (JrHfD)

203 JackStraw, now you can make risotto with that stock!

Posted by: Ben Had at September 20, 2026 07:01 PM (UdrMW)

204 My spouse loves sardines. In fact, he just put them on the pizza. I am not enamored of them.

Posted by: FenelonSpoke at September 20, 2026 07:02 PM (JrHfD)

205 You read my mind Ben Had.

Posted by: JackStraw at September 20, 2026 07:02 PM (viF8m)

206
My "Eat Down the Inventory" project continues. I have a 13.5-ounce jar of Bada Bing cherries that are probably supposed to be used in cocktails. Looking for something else to do with them. They seem so sweet, I think a very tart cheesecake maybe.

Posted by: Blonde Morticia at September 20, 2026 07:03 PM (mmrXZ)

207 >>>@206 My "Eat Down the Inventory" project continues. I have a 13.5-ounce jar of Bada Bing cherries that are probably supposed to be used in cocktails. Looking for something else to do with them. They seem so sweet, I think a very tart cheesecake maybe.
===============
Greetings ... My traditional Thanksgiving turkey dressing (on the side, not in the bird) calls for dried cherries, but jarred might also work well ... Search "Midwest Sausage and Dried Cherry Stuffing" for the recipe ... I have also seen several pork recipes calling for cherries, balsamic, rosemary, and oranges.

Posted by: Kathy at September 20, 2026 07:24 PM (MOK4W)

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