Food Thread: Ranch Dressing...The Universal Ingredient!

I am a big fan of grilled chicken. And not boneless, skinless, chicken breasts either! I prefer full-fat bone-in, skin-on thighs, because I am not an effete hipster who is afraid of good food, and who politicizes his meals!

My usual plan is simple, and dependent on what herbs I have in the refrigerator. But the first thing I do is trim the excess skin from the thighs and make gribenes, which is Yiddish for chicken-skin cracklin's! As snacks go, they are hard to beat. Then I salt the thighs and put them in the refrigerator for several hours. I think of it as a dry brine, and it works quite well.

Then it is time to make a marinade, and if I have Cilantro, then I am a happy camper, because it DOES NOT TASTE LIKE SOAP! Parsley works, and so do fresh chiles, and pretty much anything else.

But that bottle of Ranch dressing was whispering to me, and not because I bought it. I think one of the brats picked it up for some weird concoction, and didn't take it with them when they finally left. And what was it whispering? Damned if I know, but I tuned it up with some garlic and chili flakes and honey and a bit of mustard and maybe some other stuff I don't remember, and it was great!

Because marinades are not complicated things. They add flavor. That's it! So anything that tastes good and can be a liquid is going to work.

No...I am not so proud that I won't use bottled dressing that has 46 ingredients. Maybe I won't make it a habit, but why not give it a shot?

******

That's a butter keeper, to allow one to keep butter at room temperature so that it is soft and spreadable. And that is a laudable goal, and one that I appreciate. It works...sort of. But butter will not keep indefinitely on the counter, and I noticed some mold growing in it that disturbed me. In the future I will put the butter in the refrigerator and take it out before I need it malleable. Of course that defeats the purpose, but I have never been a fan of moldy butter, unlike cheese, which is delicious!

******
Veal Marsala (Scaloppine al Marsala)

I like veal! A good grilled veal chop is delicious. And stupidly expensive. So using it for a dish like Veal Marsala seems silly, because the meat is delicate and easily overwhelmed but the strong flavors of the dish. A much better choice is pork or chicken, at a tenth the price!

Which is what I am going to use tomorrow night!

[Hat Tip: Misanthropic Humanitarian]

******

For $10, this wine is hard to beat. It's a generic Sauvignon Blanc without any regional or vineyard designation, but that is at least as much the laws in France as it is a reflection of quality. This is the sort of wine that has good grapes in the bottle, but because they weren't grown on a fancy-named hillside, it is much cheaper than the named equivalent.

And that is perfectly okay with me. I would rather drink good wine from a no-name vineyard than drink overpriced swill from named vineyards that are coasting on their reputations.

******

It's called "Stargazy Pie," and it is made with Pilchards, thankfully only in Cornwall.

******

Kraft Dinner has turned its iconic mac & cheese into a cream soda flavor

It's only available in Canada for a limited time pic.twitter.com/X3OW0P6uVS
— Dexerto (@Dexerto) September 23, 2026

It's Canada, so not surprising. But still...that sounds disgusting!

******
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 27, 2026 04:00 PM (Ia/+0)

2 It's Canada, so not surprising. But still...that sounds disgusting

Ketchup chips.
Actually not that bad..

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:04 PM (Sco7b)

3 Kraft Dinner has turned its iconic mac & cheese into a cream soda flavor

I read past the "a", and I thought they meant the little orange flavor packet would be cream soda instead of cheese.

But they made a mac-and-cheese flavored can of soda.

I'm not sure which would actually be the greater abomination.

Posted by: mikeski at September 27, 2026 04:04 PM (VHUov)

4 Lets see
Cilantro tates like its been soaked in gasoline to me
Cornwall can keep it
Canada deserves that

Posted by: Skip at September 27, 2026 04:04 PM (Ia/+0)

5 Par boil bone in skin on chicken thighs.

Heat grill. Drain thighs and brush with bottled poppy seed dressing. Grill. Brush with more poppy seed dressing Turn.

Cook until safe to eat.
Trust me. So yummy.

Posted by: nurse ratched at September 27, 2026 04:05 PM (Hp7o4)

6 Doing pasta, meatballs in sauce with Italian bread tonight
Burritos tomorrow

Posted by: Skip at September 27, 2026 04:05 PM (Ia/+0)

7 I think I may try that Mac and Cheese drink and report back.

I'll look for it.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:06 PM (Sco7b)

8 it is made with Pilchards
Posted by: CBD

Pilchards: herring by another name?

CBD what is wrong with herring?

Posted by: AZ deplorable moron at September 27, 2026 04:07 PM (NnhvP)

9 I'm making a couple of loaves of bread which will go into the oven during the six o'clock hour. I'd also like to cook and eat some supper before the day ends.
So I'm thinking of putting in a potato to bake alongside the bread. Shouldn't affect the bread timing materially.
Then I can broil the London broil after and be eating by no later than seven thirty or so.
It's a plan.

Posted by: From about That Time at September 27, 2026 04:09 PM (sl73Y)

10 For broiled chicken, I always make a solid marinade using French Dressing as the base. Not only does it taste wonderful....the house smells damn good during the cooking. I think I prefer it to ranch due to the tang it puts on the outside crust of chicken.

Posted by: Orson at September 27, 2026 04:09 PM (dIske)

11 Oh ffs

Posted by: nurse ratched at September 27, 2026 04:09 PM (yEz+x)

12 Pilchards sounds so French

Posted by: Skip at September 27, 2026 04:10 PM (Ia/+0)

13 There is just as much sodium in Ranch as in Soy Sauce. Ranch transform your healthy salad into the equivalent of a micro-wave salad.
Don't eat a lot of Ranch. It will kill you!

Posted by: wferrin at September 27, 2026 04:10 PM (lCdHU)

14 Late FWP: House smells because I'm using tallow to season a new cast iron pot and lid. More like a witch's caldron.

Posted by: AZ deplorable moron at September 27, 2026 04:10 PM (NnhvP)

15 I have a Le Creuset butter dish and keep my Kerigold butter on the counter all the time. Never had a problem. I wash it between sticks.

Posted by: lin-duh at September 27, 2026 04:10 PM (VCgbV)

16 Oh ya, Mac 'n Cheese soda and a big bowl of Poutine. Dat dere's good eatin', eh!

Posted by: A denizen of the Great White North at September 27, 2026 04:10 PM (skR0U)

17 Can be pre dinner beverage time soon

Posted by: Skip at September 27, 2026 04:11 PM (Ia/+0)

18 So, effects if kicking the illegals off food stamps and all bennies as of Oct 1...grocers, especially those that were bigger beneficiaries of them, are fighting for my dollars. Better deals this week (which is when food stamps are always gone) were everywhere...and food on the deals was gone everywhere.

1st world problem was having no onions, potatoes, or apples on sale at my Safeway - they also had no broccoli til a very nice employee heard me low key complaining and went in the back and found it and me...

So, I'll have a 2nd trip to Safeway for all the produce they didn't have today. In good news, they had the 99 cents/lb chicken breast and the $5/lb Ecuador jumbo frozen shrimp...and they had one pack of London Broil for $4/lb (special discount), so I did get my proteins...and the beef was great b/c I needed it. Especially with the broccoli!

Posted by: Nova Local at September 27, 2026 04:11 PM (tOcjL)

19 13 There is just as much sodium in Ranch as in Soy Sauce. Ranch transform your healthy salad into the equivalent of a micro-wave salad.
Don't eat a lot of Ranch. It will kill you!
Posted by: wferrin at September 27, 2026 04:10 PM (lCdHU)

I always hated ranch - maybe that's why.
I was a sucker for a blue cheese dressing, instead. I was the weirdo asking for blue cheese for my wings and dipping my celery sticks in it.

Posted by: Nova Local at September 27, 2026 04:14 PM (tOcjL)

20 I realized that I hadn't made Stuffed Peppers in...well years, so I thought I should remedy that.

I cooked them yesterday using Chef John's recipe and they were delicious.

The Downside? Chef John's voice annoys me. He sounds like someone you'd catch playing with your dog's nipples. His recipes are good though, so I persevere.

Posted by: naturalfake at September 27, 2026 04:14 PM (YSUhf)

21 Veal Marsala was one of mom's signature dish. Her osso bucco was another. Back when America was a proper country, veal was not much more expensive than beef. My juvenile taste buds didn't appreciate veal back then, but those two dishes always got my attention...

Posted by: Joe Kidd at September 27, 2026 04:15 PM (08OqX)

22 CBD what is wrong with herring?
Posted by: AZ deplorable moron

in this case, it's that they are staring at the eater, whole and apparently unscaled, while breaching from the pie crust.

As a decorative idea it's clever. As a foodstuff, it's off-putting.

Posted by: FeatherBlade at September 27, 2026 04:16 PM (C0Nlv)

23 Stargazy pie has always intrigued me. The name is whimsical. The look is humorous. Don't think I'd eat it.

Posted by: She Hobbit at September 27, 2026 04:16 PM (ftFVW)

24 Salted butter will last longer than sweet: that’s why they salted it.

Posted by: NemoMeImpuneLacessit at September 27, 2026 04:17 PM (TADlS)

25 Nova,

You weren't the weirdo. The original Buffalo Wings were served with blue cheese dressing.

Be proud of your moldy cheese preferences!!!

Posted by: naturalfake at September 27, 2026 04:17 PM (YSUhf)

26 Stargazy pie has always intrigued me. The name is whimsical. The look is humorous. Don't think I'd eat it.
Posted by: She Hobbit at September 27, 2026 04:16 PM (ftFVW)

not everyone has access to whole herring.

Posted by: Kindltot at September 27, 2026 04:18 PM (rbvCR)

27 16 Oh ya, Mac 'n Cheese soda and a big bowl of Poutine. Dat dere's good eatin', eh!

Posted by: A denizen of the Great White North at September 27, 2026 04:10 PM (skR0U)

I wonder if photographs can make the Art thread?
You've given me a reason to live.

I'll look for the drink at Walmart.
To top things off Ketchup Chips and Clamoto?
It's been a while but tomato clam juice.
A classic.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:18 PM (Sco7b)

28 That fish pie does look more like a art piece that food
Off putting to me either way

Posted by: Skip at September 27, 2026 04:20 PM (Ia/+0)

29 So, since I didn't make beef all week, I asked the spouse yesterday to do a freezer clear out and see if we had any buried...and he did find a NY Strip steak pack from last Christmas, so that's dinner tonight. It's that great moment when you find it, and that sad moment when you realize you only paid $6/lb for it...

But I'm gonna be happy about the protein finds today, and enjoy the steak tonight.

We're having it with potato salad, a bagged poppy seed salad (another great deal) and grapes (stupid cheap lately) and blueberries (one other produce item Safeway did have from their ad)...

And salted dark chocolate brownies for dessert (most going to youth group, but saved 1 per family member for us)...

Posted by: Nova Local at September 27, 2026 04:20 PM (tOcjL)

30 My manager did a junk food and wine pairing at a vineyard...

Posted by: lin-duh at September 27, 2026 04:20 PM (VCgbV)

31 The Downside? Chef John's voice annoys me. He sounds like someone you'd catch playing with your dog's nipples. His recipes are good though, so I persevere.
Posted by: naturalfake at September 27, 2026 04:14 PM (YSUhf)

Wow. That is oddly specific.

Posted by: Idaho Spudboy at September 27, 2026 04:20 PM (P/woT)

32 25 Nova,

You weren't the weirdo. The original Buffalo Wings were served with blue cheese dressing.

Be proud of your moldy cheese preferences!!!

Posted by: naturalfake at September 27, 2026 04:17 PM (YSUhf)

Yeah, blue cheese is one of those dairy items I actually do miss b/c it brought so much flavor and funk vs normal cheeses...I used it in a lot of ways...

Posted by: Nova Local at September 27, 2026 04:21 PM (tOcjL)

33 Salted butter will last longer than sweet: that’s why they salted it.
Posted by: NemoMeImpuneLacessit at September 27, 2026 04:17 PM (TADlS)

Lived next door to a Swede and she never refrigerated her butter. Pretty sure it was salted, and she would go through a stick every other day. Here in Florida, I can take butter out of the fridge and it would be spreadable in about fifteen minutes..

Posted by: Joe Kidd at September 27, 2026 04:21 PM (08OqX)

34 The lovely and gourmet-oriented Mrs naturalfake, who will eat pretty much any sort of sea food thought Star Gazey Pue looked very unappealing and promised that if confronted with one in the future would refuse to eat.

Posted by: naturalfake at September 27, 2026 04:22 PM (YSUhf)

35 Stargazy pie looks interesting. I love the shock value.

Wonder if it’s any good.

Posted by: nurse ratched at September 27, 2026 04:22 PM (yEz+x)

36 Got a combo FWP and food problem. Didn't quite make it through the last half cow and the next half cow is at the processor being cut and frozen. I see freezer tetris in my near future.

Posted by: She Hobbit at September 27, 2026 04:22 PM (ftFVW)

37 Wow. That is oddly specific.

Posted by: Idaho Spudboy at September 27, 2026 04:20 PM (P/woT)

Well...he shakes his Manhattans, so additional perversions are not surprising.

Posted by: CharlieBrown'sDildo at September 27, 2026 04:23 PM (k5CNB)

38 Here in Florida, I can take butter out of the fridge and it would be spreadable in about fifteen minutes..
Posted by: Joe Kidd

A puddle of butter fat here.

Posted by: AZ deplorable moron at September 27, 2026 04:23 PM (NnhvP)

39 Blue cheese dressing is by far the superior choice for wings vs. ranch.

Posted by: ballistic at September 27, 2026 04:23 PM (oqH4h)

40 Got a combo FWP and food problem. Didn't quite make it through the last half cow and the next half cow is at the processor being cut and frozen. I see freezer tetris in my near future.
Posted by: She Hobbit

Pemican or jerky!

Posted by: AZ deplorable moron at September 27, 2026 04:24 PM (NnhvP)

41 She Hobbit, Eat More Beef!

Posted by: Ben Had at September 27, 2026 04:26 PM (QwZKw)

42 We keep butter on the counter but only enough for a couple of days. That's for spreading. Never had a problem with mold. If I'm cooking stuff in butter, I get it from the fridge. Spreadability (if there is such a word and, if not, there should be) is important.

Posted by: JTB at September 27, 2026 04:26 PM (yTvNw)

43 I've had a butter dish for years. Here's the trick to not getting moldy butter.

Use the butter.

It's not a magic box. Leave butter out too long and it will get moldy.

Posted by: JackStraw at September 27, 2026 04:27 PM (viF8m)

44 I found a package of ground beef hiding in the freezer. It should be thawed by now. Now I'm torn between making spaghetti or a bean-corn-onion-beef casserole with chili powder.

Posted by: Idaho Spudboy at September 27, 2026 04:27 PM (P/woT)

45 41 She Hobbit, Eat More Beef!
Posted by: Ben Had at September 27, 2026 04:26 PM (QwZKw)

Agreed - I see a freezer still full of beef parts as a first world bennie. You could be the most popular person on your street by hosting a BBQ or potluck and bringing the beef!

Posted by: Nova Local at September 27, 2026 04:27 PM (tOcjL)

46 Lived next door to a Swede and she never refrigerated her butter. Pretty sure it was salted, and she would go through a stick every other day. Here in Florida, I can take butter out of the fridge and it would be spreadable in about fifteen minutes..
Posted by: Joe Kidd at September 27, 2026 04:21 PM (08OqX)

You're supposed to refrigerate butter?
I'm alone and kept some on the counter for months.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:28 PM (Sco7b)

47 35 Stargazy pie looks interesting. I love the shock value.

Wonder if it’s any good.
Posted by: nurse ratched at September 27, 2026 04:22 PM (yEz+x)

It actually looks kinda good to me. That crust is perfection. I just don't know about the fish part of fish pie.

Posted by: Dash my lace wigs! at September 27, 2026 04:28 PM (CjHsb)

48 Here in Florida, I can take butter out of the fridge and it would be spreadable in about fifteen minutes..
Posted by: Joe Kidd

A puddle of butter fat here.
Posted by: AZ deplorable moron
----
How warm do you keep your house???
I'm in Texas and just keep it in the cooler part of the kitchen.
The problem with keeping it in the fridge and pulling it out to get it spreadable is remembering to do so in advance.

Posted by: lin-duh at September 27, 2026 04:28 PM (VCgbV)

49 Stuffed peppers. When I set out on my own at age 18. I nearly starved to death having nothing but Newport Creamery pistachio ice cream and quarter beers from Tony's Point Pub.

One day my mom brought some left over stuffed peppers, which I devoured and showered mom with thanks and praise.

Every day on for that entire summer, mom brought me leftover stuffed peppers.

Like Quint, I will never eat another stuffed pepper again.

Posted by: Field Marshal Zhukov at September 27, 2026 04:29 PM (bX16E)

50 44 I found a package of ground beef hiding in the freezer. It should be thawed by now. Now I'm torn between making spaghetti or a bean-corn-onion-beef casserole with chili powder.
Posted by: Idaho Spudboy at September 27, 2026 04:27 PM (P/woT)

I'd do the casserole...and save about a 1/4lb to make pasta the next day with veg, and get 2 beef meals (especially if no more beef is hiding in the freezer).

Posted by: Nova Local at September 27, 2026 04:29 PM (tOcjL)

51 I leave my butter out all the time and it has never gotten moldy.

Posted by: Ben Had at September 27, 2026 04:30 PM (QwZKw)

52 Pilchards: herring by another name?

CBD what is wrong with herring?
Posted by: AZ deplorable moron at September 27, 2026 04:07 PM (NnhvP)

Say, buddy, have you herred? She's going to buy me a mockingbirred.

Posted by: Alberta Oil Peon at September 27, 2026 04:30 PM (peOdB)

53 I put a dish of lard out for the cats. It used to be that one of the cats would get on the table and lick the butter, so I would leave a second butter dish open for the cats and have my own, and then I realized that butter was expensive and I was tired of them not being able to tell the difference between "mine" and "theirs"

Posted by: Kindltot at September 27, 2026 04:30 PM (rbvCR)

54 CBD
Many moons ago I was at the Hidden Valley Ranch manufacturing facility on the west coast for an energy efficiency project.

It was spotless.

Just wanted to let you know how impressed I was. I visited many manufacturers and this was the cleanest I had ever seen!

Posted by: The Dog at September 27, 2026 04:31 PM (gIA2Y)

55 Here's the trick to not getting moldy butter.

Use the butter.

Posted by: JackStraw at September 27, 2026 04:27 PM (viF8m)

A novel approach!

I think a bit of butter got into one of those holes, and it was exposed to enough air that it got moldy. Weird.

Posted by: CharlieBrown'sDildo at September 27, 2026 04:31 PM (k5CNB)

56 Cilantro = SOAP

Posted by: It's me donna at September 27, 2026 04:31 PM (+gK6I)

57 And not boneless, skinless, chicken breasts either! I prefer full-fat bone-in, skin-on thighs, because I am not an effete hipster who is afraid of good food, and who politicizes his meals!

I don't like getting too political with food either but some times it just can't be helped.

There's some olive oil in the cabinet I'm a little suspicious of because it's Spanish olives, and you know what that means; union olives, or at worst, communists.

There's also a tub of Irish butter in the fridge that I'm keeping a serious eye on because you all know how Troublesome they can be when left unattended.

I was using French butter but it went on strike one day and I never saw it again.

Posted by: SpeakingOf at September 27, 2026 04:32 PM (6ydKt)

58 There is just as much sodium in Ranch as in Soy Sauce. Ranch transform your healthy salad into the equivalent of a micro-wave salad.
Don't eat a lot of Ranch. It will kill you!
Posted by: wferrin at September 27, 2026 04:10 PM (lCdHU)

I loathe Ranch dressing. Looks like it came out the back gate of a Bull Test station.

Posted by: Alberta Oil Peon at September 27, 2026 04:32 PM (peOdB)

59 I think a bit of butter got into one of those holes, and it was exposed to enough air that it got moldy. Weird.
Posted by: CharlieBrown'sDildo at September 27, 2026 04:31 PM (k5CNB)

I have a butter keeper that has a water reservoir under the butter dish...

Posted by: It's me donna at September 27, 2026 04:33 PM (+gK6I)

60 RANCH DRESSING -- dry powder, not wet bottled
The dipping sauce below was created for a grandson for his chicken nuggets ... Since then, we've found it to also be a tasty sauce for dipping fried pickles and for making chicken wraps.

1 cup Hellmann’s mayonnaise (no substitutes)
1 Tbsp. Hidden Valley ranch dry powder (no substitutes)
1 Tbsp. Sweet ‘n Spicy BBQ Sauce –
Sweet Baby Ray’s (no substitutes)
1 Tbsp. yellow mustard – any brand
1 or 2 Tbsp. honey – any brand

Stir together all ingredients until well blended. Refrigerate for 1 hour, then stir again. Can be thinned with some neutral oil if the sauce does not flow smoothly from a squeeze bottle.

Posted by: Kathy at September 27, 2026 04:33 PM (MOK4W)

61 I've been having trouble finding the small, 7oz cans of tomato juice lately. Shopped a number of stores, nada. Campbell's made them, and they'd be store brand. Found a half gallon or larger bottle of Campbell's, but I live alone and only occasionally have bloody Mary's, that's a bit much.
Anyone else notice this?

Posted by: From about That Time at September 27, 2026 04:34 PM (sl73Y)

62 Also, I cooked down tomatoes to paste and made tomato sauce for canning.
I cook them down in a crock pot for about two days, adding extra tomatoes in from time to time, and then when it is reduced enough I run it through a strainer and can the sauce.
It has been an odd year for tomatoes, the Willamettes did not do very well, the Cherokee purples did do well but are maturing late, and the yearly volunteer I allow was spindly.
The nice thing is that last year was a great year and I still have canned tomatoes and sauce left from lastyear.
Here is hoping that next year will be better

Posted by: Kindltot at September 27, 2026 04:34 PM (rbvCR)

63 Nurse,

why parboil perfectly good chicken thighs and make them soggy? Why not use a little of your dressing as a quick marinade.

Grill and use the rest as a baste?

and this is a question as opposed to the typical dogmatic opinions shared here which are typically in contravention to my reasoned, thoughtful and correct views.

Posted by: Pete Bog at September 27, 2026 04:35 PM (Eq62Z)

64 Homemade 'Ranch'

4 oz greek yogurt
2 tab mayo
a teaspoon or two of milk to loosen it up
salt n' pepper, dried herbs & onion powder, dash of white wine vinegar or lemon juice
smashed roasted garlic clove if'n you're into that kinda thing

Posted by: weft cut-loop at September 27, 2026 04:35 PM (nEUC6)

65 I loathe Ranch dressing. Looks like it came out the back gate of a Bull Test station.

Posted by: Alberta Oil Peon at September 27, 2026 04:32 PM (peOdB)

I bet buffalo essence is no where near as good as Ranch on buffalo wings.

Posted by: SpeakingOf at September 27, 2026 04:36 PM (6ydKt)

66 I have a butter keeper that has a water reservoir under the butter dish...

Posted by: It's me donna at September 27, 2026 04:33 PM (+gK6I)

Mine does too. I wonder whether it is to keep air flow to a minimum, or keep the butter hydrated, which makes less sense.

Posted by: CharlieBrown'sDildo at September 27, 2026 04:36 PM (k5CNB)

67 I test drove a liquid marinade that used both lime and pineapple juice in the recipe. I decided tat it wasn't worth all the effort and went back to a dry seasoning for fajitas.

Posted by: Ben Had at September 27, 2026 04:38 PM (QwZKw)

68 >>I think a bit of butter got into one of those holes, and it was exposed to enough air that it got moldy. Weird.

Mine doesn't have the holes. I've never seen one like that. It seems that would defeat the purpose.

Put the butter in the top part, put enough water in the bottom unit so that creates an airtight seal with the top unit and no air (relatively) gets to the butter.

Air is not your friend when storing butter.

Posted by: JackStraw at September 27, 2026 04:38 PM (viF8m)

69 59 I think a bit of butter got into one of those holes, and it was exposed to enough air that it got moldy. Weird.
Posted by: CharlieBrown'sDildo at September 27, 2026 04:31 PM (k5CNB)

I have a butter keeper that has a water reservoir under the butter dish...
Posted by: It's me donna at September 27, 2026 04:33 PM (+gK6I)

I just use a normal butter dish and leave it out until the stick is gone. Never had any mold. Maybe we use it up too fast for that, IDK.

Grandma had a butter cabinet in her kitchen. Went through the wall, so it kept cool and aired out. She used it always, but then, butter came in 1 lb cubes and was delivered with the milk bottles.

Posted by: tcn in AK at September 27, 2026 04:39 PM (8Tawa)

70 Many moons ago I was at the Hidden Valley Ranch
Posted by: The Dog at September 27, 2026 04:31 PM (gIA2Y)

Were you greeted by the lovely Anna Maria Albergetti? and can you explain who she was? I do not have a clue. Some actress I assume.

Posted by: Pete Bog at September 27, 2026 04:39 PM (Eq62Z)

71 Mine does too. I wonder whether it is to keep air flow to a minimum, or keep the butter hydrated, which makes less sense.
Posted by: CharlieBrown'sDildo at September 27, 2026 04:36 PM (k5CNB)

Moderates the temperature so it doesn't swing wildly in either direction quickly.

Posted by: ballistic at September 27, 2026 04:39 PM (oqH4h)

72 I always have a quarter stick of butter on the counter, and have never had it go bad. Use a stick every four days or so, mostly for toast. I've left it out a week and a half or longer when I'm popping in and out.

Posted by: From about That Time at September 27, 2026 04:39 PM (sl73Y)

73 I've been having trouble finding the small, 7oz cans of tomato juice lately.

Posted by: From about That Time at September 27, 2026 04:34 PM (sl73Y)
The portion is perfect! I buy the 7 oz. cans of tonic water because the big bottles go flat so quickly!

Posted by: CharlieBrown'sDildo at September 27, 2026 04:39 PM (k5CNB)

74 Probably to keep the butter from exposure to air and also to keep it cool.
I've just always used a heavy porcelain/ceramic butter dish.

Posted by: lin-duh at September 27, 2026 04:39 PM (VCgbV)

75 69 59 I think a bit of butter got into one of those holes, and it was exposed to enough air that it got moldy. Weird.
Posted by: CharlieBrown'sDildo at September 27, 2026 04:31 PM (k5CNB)

Mine doesn't have holes

Posted by: It's me donna at September 27, 2026 04:40 PM (+gK6I)

76 How long does it take the butter to mold on the counter?

Does it depend on whether the butter is in a tub or sticks?

Serious questions.
I always leave it in the fridge and try to remember to take it out if I need to spread it on something.
But I know lots of people that leave it out.

Posted by: SpeakingOf at September 27, 2026 04:40 PM (6ydKt)

77 We be hopes the Demercrats win the midterm elections so we can ipreach Trump again. Thus way we c answer show the world we hates Trump two !!!!

Posted by: Mary Clogginstein from Brattleboro, Vt at September 27, 2026 04:41 PM (47Dv1)

78 Couple of things that make me say "why didn't I think of this before". First, I love oatmeal, the slow cook, steel cut type. I usually add cinnamon, a drizzle of honey and a splash of milk or cream. It occurred to me I could accomplish the same taste with a spoonful of vanilla ice cream. It works great and gives a deeper taste. And I'm going to add a bit of cinnamon whenever I have vanilla ice cream.

The second thing is soup. When we have some veggies in the fridge getting past their prime, it's time to make soup. I might use a chicken or beef or garlic based broth. I usually have a bowl of kraut in the fridge. I've mentioned in the past that I'm a sauerkraut fanatic so I added some as I heated the soup for an individual serving. Delish!. It adds a tang I enjoy and the taste isn't washed away in the cooking.

Posted by: JTB at September 27, 2026 04:41 PM (yTvNw)

79 Oh ya, Mac 'n Cheese soda and a big bowl of Poutine. Dat dere's good eatin', eh!
Posted by: A denizen of the Great White North at September 27, 2026 04:10 PM (skR0U)

Speaking of poutine. Last week, I was in Three Hills, and being hungry, went into a relatively new cafe on the main road passing through town. Staffed by a vaguely Mediterranean-looking young man. Ordered poutine, and a coffee. Coffee comes with a dish f those little creamer cups, and I put 3 of them in, without appreciably whitening the coffee. 2% milk? WTF? Why even bother? It's the fat that I want. There was one 18% coffee cream in the bowl, so I added that, too. Poutine arrives, served in a small bowl with a big flange on the rim. Curly fries. Curly fries? AYFKM? Should be straight, hand-cut, hot greasy fries. There was gravy and cheese curds. And a sprinkle of some green herb, apparently fenugreek. It was barely edible. Will not be going back there.

Posted by: Alberta Oil Peon at September 27, 2026 04:41 PM (peOdB)

80 That Mac 'n' Cheese soda is just a MAID delivery system.

Speaking of macaroni and cheese, dinner was leftover bacon gouda mac (baked) and lamb I found in the freezer. So good!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 27, 2026 04:41 PM (kpS4V)

81 51 I leave my butter out all the time and it has never gotten moldy.

Posted by: Ben Had at September 27, 2026 04:30 PM (QwZKw)

I had mine out for months. A lot of months.
I keep peanut butter in the fridge. But when Mom and I moved to butter, it stayed out.

And with just me I think I may have inadvertently partipated in a 'Mythbusters' like experiment.

And when I say months.
I lived.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:41 PM (Sco7b)

82 Denied! Dallas defense came to play today.

Time for a cold brew.

Posted by: naturalfake at September 27, 2026 04:42 PM (YSUhf)

83 I went to visit my sister and the BIL at their farm last weekend and brought back a cooler filled with pasture-raised pork and chicken products. It was nice to be re-acquainted with chops and bacon from pigs that had room roam. The bacon was cured by a gifted local processor. The best bacon I've ever eaten.

Posted by: mrp at September 27, 2026 04:43 PM (rj6Yv)

84 I've been having trouble finding the small, 7oz cans of tomato juice lately.

Posted by: From about That Time at September 27, 2026 04:34 PM (sl73Y)

I like the little cans of V-8. I think they're six ounces, and they're packaged in an 8-pack, IIRC. I haven't had trouble finding them at Kroger, but they haven't been on sale in a long time.

Posted by: Dash my lace wigs! at September 27, 2026 04:43 PM (CjHsb)

85 Fall has tiptoed into the high chapparal. Chugwater Chili is on the menu. Maybe cornbread if I rouse myself from the Sunday afternoon torpor.

Posted by: Pete Bog at September 27, 2026 04:44 PM (Eq62Z)

86 The spicy hot V-8 makes a good Bloody Mary.

Posted by: Ben Had at September 27, 2026 04:45 PM (QwZKw)

87 "... and I was tired of them not being able to tell the difference between "mine" and "theirs"
Posted by: Kindltot at September 27, 2026 04:30 PM (rbvCR)"
----

"OUR butter, Comrade." --- the cats

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 27, 2026 04:45 PM (kpS4V)

88 And when I say months.
I lived.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:41 PM (Sco7b)

I imagine they put a lot of preservatives in butter to make it keep so long.

If we got some Amish butter it would probably last a month at most.

Posted by: SpeakingOf at September 27, 2026 04:45 PM (6ydKt)

89 When my wife and i got married she was surprised to see me leave the butter out in a covered dish. Eventually she got used to the fact you can let that stuff sit out for weeks with no problem. i have literally never had to throw the butter out.

Posted by: Are you sure about this sir? at September 27, 2026 04:46 PM (U/7CP)

90 It was barely edible. Will not be going back there.

Posted by: Alberta Oil Peon at September 27, 2026 04:41 PM (peOdB)

Don't let AOP fool ya'll, he is 100% Canadian when it comes to his poutine.

Posted by: SpeakingOf at September 27, 2026 04:47 PM (6ydKt)

91 86 The spicy hot V-8 makes a good Bloody Mary.
Posted by: Ben Had at September 27, 2026 04:45 PM (QwZKw)

It's also great heated, like soup, with sourdough toast and a hunk of cheese. One of my favorite winter lunches.

Posted by: Dash my lace wigs! at September 27, 2026 04:48 PM (CjHsb)

92 85 Fall has tiptoed into the high chapparal. Chugwater Chili is on the menu. Maybe cornbread if I rouse myself from the Sunday afternoon torpor.
Posted by: Pete Bog at September 27, 2026 04:44 PM (Eq62Z)

We've been living in the camper for about three months this summer, due to renovations in the house. I am so ready to have a real kitchen and actually cook again. Processing produce from the garden has been a serious challenge. I'm mostly drying veggies because trying to can in a camper is... frustrating.

We have cabinets installed, countertops should come next week sometime, plumbing completed shortly thereafter. It is full blown fall here, birch trees golden and leaves falling constantly. I'm ready to start cooking good stuff like real chili and cornbread. I can almost taste it.

Posted by: tcn in AK at September 27, 2026 04:49 PM (8Tawa)

93 Mine doesn't have the holes. I've never seen one like that. It seems that would defeat the purpose.

Put the butter in the top part, put enough water in the bottom unit so that creates an airtight seal with the top unit and no air (relatively) gets to the butter.

Air is not your friend when storing butter.
Posted by: JackStraw at September 27, 2026 04:38 PM (viF8m)

Sodastream ought to come out with a counter-top butter safe accessory, with a tight-sealing lid, and a mechanism to purge the air from the safe with a shout of CO2 from their cylinder once the lid is closed. I know it's not food, but I preserve POR15 paint by filling the can with a shot of CO2 from my welder, when replacing the lid.

Posted by: Alberta Oil Peon at September 27, 2026 04:50 PM (peOdB)

94 but I have never been a fan of moldy butter, unlike cheese, which is delicious!
---

Which raises the question, how does one know when blue cheese has gone bad?

Posted by: Mike Hammer, etc., etc. at September 27, 2026 04:50 PM (XeU6L)

95 If you want to mold butter, first you have to get some butter molds. I like the wooden ones. Then you have to get your butter just soft enough that it will press easily into the molds. When you have the butter in the molds then put the butter molds in the freezer until they are cold enough to come out of the molds in one piece: voilá, molded butter!

Posted by: NemoMeImpuneLacessit at September 27, 2026 04:51 PM (TADlS)

96 Poutine gets a lot of crap from Americans, and I've never had it, so I can't judge.

But, I bet I'd like it.
I'm the kid who used to order sirloin tips with gravy from Ryan's & Quincy's steakhouses and I liked dipping those big steak fries in the brown gravy and eating that more than the steak.

I'd probably love poutine.
It's just a different form of potatoes and gravy to me.

Americans are coming close with our "Loaded Fries" where we dump everything possible on a batch of fries.
(which I also love)

Posted by: SpeakingOf at September 27, 2026 04:51 PM (6ydKt)

97 Irish "bog butter" is still edible after 10 centuries stored in a bog. Archaeologists who have eaten samples say it doesn't taste very good.

Posted by: mrp at September 27, 2026 04:51 PM (rj6Yv)

98 I use spicy V-8 as the base for gazpacho.

Posted by: Ben Had at September 27, 2026 04:51 PM (QwZKw)

99 >>It's also great heated, like soup, with sourdough toast and a hunk of cheese. One of my favorite winter lunches.

Also great in beef stew.

Posted by: JackStraw at September 27, 2026 04:51 PM (viF8m)

100 Pete Bog

I used to make those chicken thighs for my boys when they lived at home and found that par boiling and then throwing on the grill to crisp was faster and safer as my boys were always STARVING. I have pulled chicken off the grill too soon and had to reapply many times. And I hate overcooked meats.

I have a butterbell. It works great! Butter stays soft and spreadable and doesn’t go rancid.

I’ve never seen butter get moldy. Gross.

Posted by: nurse ratched at September 27, 2026 04:52 PM (yEz+x)

101 1 cup Hellmann’s mayonnaise (no substitutes)
Posted by: Kathy

AKA as Best Foods on the west coast and AZ.

Posted by: AZ deplorable moron at September 27, 2026 04:52 PM (NnhvP)

102 If we got some Amish butter it would probably last a month at most.
Posted by: SpeakingOf at September 27, 2026 04:45 PM (6ydKt)

It would not last that long at my house. I'd eat it all long before the month is out.

Posted by: Dash my lace wigs! at September 27, 2026 04:53 PM (CjHsb)

103 Oh, I should report, the bacon and tomatillo chili was a homerun. Kids and spouse inhaled it, and loved it (and just wanted it spicier). You didn't feel the beef was missing, maybe b/c I took some of my bacon grease to saute the veg...

If beef stays high and bacon keeps going on sale under $4/lb, I can see this returning (without the tomatillos just b/c I got an amazing deal on them, and might not get that again...but I did love them in this)...b/c 1lb of bacon works for 4 lbs of beans (so 1/4lb works for 1lb if you need a reduction in size, b/c I tend to make for 10...by doing that, I had one serving left for a boy lunch the next day)...

Posted by: Nova Local at September 27, 2026 04:53 PM (tOcjL)

104 Which raises the question, how does one know when blue cheese has gone bad?
Posted by: Mike Hammer, etc., etc. at September 27, 2026 04:50 PM (XeU6L)

The mold clears up? or it turns into gorgonzola?

Posted by: Pete Bog at September 27, 2026 04:53 PM (Eq62Z)

105 Sodastream ought to come out with a counter-top butter safe accessory, with a tight-sealing lid, and a mechanism to purge the air from the safe with a shout of CO2 from their cylinder once the lid is closed. I know it's not food, but I preserve POR15 paint by filling the can with a shot of CO2 from my welder, when replacing the lid.

Posted by: Alberta Oil Peon at September 27, 2026 04:50 PM (peOdB)

That's actually a great idea.
Put it in a fridge and maybe keep vegetables & meats fresh longer, too.

Posted by: SpeakingOf at September 27, 2026 04:54 PM (6ydKt)

106 I need a good steak. Been eating seafood all summer and as much as I love it, I need a break.

Big fat juicy steak. Tomorrow. For sure.

Posted by: IrishEi ?! at September 27, 2026 04:55 PM (3ImbR)

107 my boys were always STARVING.

Posted by: nurse ratched at September 27, 2026 04:52 PM (yEz+x)

I do remember changing my dinner strategies once the boy became a teenager. Between him and DH, I always came home from work running, hopefully having left something in the slow cooker all day. Honestly, teenage boys are the plague of locusts in a kitchen.

Posted by: tcn in AK at September 27, 2026 04:55 PM (8Tawa)

108 like the little cans of V-8. I think they're six ounces, and they're packaged in an 8-pack, IIRC. I haven't had trouble finding them at Kroger, but they haven't been on sale in a long time.
Posted by: Dash my lace wigs!

The tomato juice was always right next to the V-8. It's mysteriously vanished.

Posted by: From about That Time at September 27, 2026 04:55 PM (sl73Y)

109 Takes about 10 minutes to make homemade butter.

Posted by: Ben Had at September 27, 2026 04:55 PM (QwZKw)

110 Don't let AOP fool ya'll, he is 100% Canadian when it comes to his poutine.
Posted by: SpeakingOf at September 27, 2026 04:47 PM (6ydKt)

You know, I had never heard of poutine when I was growing up in BC. First encountered it here in Alberta, maybe in the 1990's. It has now become quite popular here. Another weird food fact about BC, both White Spot drive-ins, and Joe Troll's restaurant in Horseshoe Bay sold really good Manhattan clam chowder.

Posted by: Alberta Oil Peon at September 27, 2026 04:56 PM (peOdB)

111 Sodastream ought to come out with a counter-top butter safe accessory, with a tight-sealing lid, and a mechanism to purge the air from the safe with a shout of CO2 from their cylinder once the lid is closed. I know it's not food, but I preserve POR15 paint by filling the can with a shot of CO2 from my welder, when replacing the lid.

Posted by: Alberta Oil Peon at September 27, 2026 04:50 PM (peOdB

When we need to revolt and build our tanks, my friend here is amazing and his friend too.

I'll handle supply and logistics.

On the topic of poutine, there is a local place my friend introduced me too. I was shocked at the number of different varities.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 04:56 PM (Sco7b)

112 Butter wouldn't melt so you put it in the pie.

Posted by: Bertram Cabot, Jr. at September 27, 2026 04:57 PM (Cqx++)

113 Which raises the question, how does one know when blue cheese has gone bad?
Posted by: Mike Hammer

When you can't tell it from the casu marzu, it's done.

Posted by: mikeski at September 27, 2026 04:57 PM (VHUov)

114 109 Takes about 10 minutes to make homemade butter.
Posted by: Ben Had at September 27, 2026 04:55 PM (QwZKw)

I remember doing that in elementary school, in a mason jar. Lots of shaking as I recall. And it was darned tasty, too. I doubt kids do that any more.

We also made soap, with the help of the teacher for the lye. I bet nobody does that any more, either.

I still make all our soap. Cheaper and much better than anything store bought.

Posted by: tcn in AK at September 27, 2026 04:58 PM (8Tawa)

115 109 Takes about 10 minutes to make homemade butter.

Posted by: Ben Had at September 27, 2026 04:55 PM (QwZKw)

They have automatic butter churners now?
Must be kind of like an ice cream maker.

Posted by: SpeakingOf at September 27, 2026 04:59 PM (6ydKt)

116 I use chicken thighs when I cook Chicken Paprikash.

Posted by: mrp at September 27, 2026 04:59 PM (rj6Yv)

117 Kraft Dinner has turned its iconic mac & cheese into a cream soda flavor

One year my brother gifted me a Jones' Soda set for Thanksgiving...the flavors look disgusting, so I never tried it...
One flavor I remember was Salmon...

Posted by: jim (in Kalifornia) at September 27, 2026 04:59 PM (l3cgK)

118 They have automatic butter churners now?
Must be kind of like an ice cream maker.
Posted by: SpeakingOf at September 27, 2026 04:59 PM (6ydKt)

Put it in cocktail shakers, and strap them Shakira's hips.

Posted by: Alberta Oil Peon at September 27, 2026 05:00 PM (peOdB)

119 Posted by: Ben Had at September 27, 2026 04:55 PM (QwZKw)
=====

Can you make butter from mares' milk?

Recipe starts with:

1) Catch your mare.

Posted by: mrp at September 27, 2026 05:01 PM (rj6Yv)

120 The tomato juice was always right next to the V-8. It's mysteriously vanished.
Posted by: From about That Time at September 27, 2026 04:55 PM (sl73Y)

We've had several items go missing at Three Bears lately. It happens up her, more often by far than in the Lower 48. I think AK is the very ass-end of the supply chain, and when things go scarce, they disappear up here completely. I've gotten pretty good at making do and substitutions. Also, we stockpile when things are plentiful.

Posted by: tcn in AK at September 27, 2026 05:01 PM (8Tawa)

121 Dinner tonight will be a pork shoulder blade steak, done on the grill outside, along with a baked potato and salad.

Posted by: Alberta Oil Peon at September 27, 2026 05:01 PM (peOdB)

122 poutine?

Carne asada fries for FTW!

Posted by: AZ deplorable moron at September 27, 2026 05:02 PM (NnhvP)

123 Put it in cocktail shakers, and strap them Shakira's hips.
Posted by: Alberta Oil Peon at September 27, 2026 05:00 PM (peOdB)

Dinner and a show!

Posted by: tcn in AK at September 27, 2026 05:02 PM (8Tawa)

124 Salad and a scotch first.
And have pumpkin pie and whipped cream for dessert

Posted by: Skip at September 27, 2026 05:03 PM (Ia/+0)

125 You know, I had never heard of poutine when I was growing up in BC. First encountered it here in Alberta, maybe in the 1990's. It has now become quite popular here. Another weird food fact about BC, both White Spot drive-ins, and Joe Troll's restaurant in Horseshoe Bay sold really good Manhattan clam chowder.

Posted by: Alberta Oil Peon at September 27, 2026 04:56 PM (peOdB)

I made it to a Tim Hortons one time when I had to deliver something to Buffalo, NY.

It was on the way back, like 8 a.m., from Buffalo and I stopped off in Erie, PA to get some breakfast.

I'd heard of Tim Hortons and decided to give it a shot.
They had poutine on the menu, but it was breakfast so I don't know if they sold it. I ended up getting some breakfast sandwich I can't even remember. Should've bought a donut.

Maybe next time I get to a Tim Hortons I'll give some a shot for lunch.

Posted by: SpeakingOf at September 27, 2026 05:03 PM (6ydKt)

126 tcn, Heavy cream, condensed milk and any flavor you want makes the best ice cream there is. 20 minutes to make and freeze it.

Made pistachio gelato today.

Posted by: Ben Had at September 27, 2026 05:03 PM (QwZKw)

127 Just made and sampled some homemade soup.

Carrot and orange.

Sautéed a bunch of onion in butter then add chicken stock and 2# carrots and cook till soft. Use a stick blender to purée. Add fresh oj and orange zest. Heat through.

Salt and pepper to taste. Very good. Clean. Healthy.

Posted by: nurse ratched at September 27, 2026 05:04 PM (Jmzdj)

128 My elder daughter won a first place for her salsa and a second place for her pickles at the local fall festival.

Posted by: Anonosaurus Wrecks, Living the Dream at September 27, 2026 05:04 PM (ndZc7)

129 I still make all our soap. Cheaper and much better than anything store bought.
Posted by: tcn in AK

Used to use crayons for color in our Castille soap.

Posted by: AZ deplorable moron at September 27, 2026 05:04 PM (NnhvP)

130 poutine?

Carne asada fries for FTW!
Posted by: AZ deplorable moron at September 27, 2026 05:02 PM (NnhvP)

I think that Mexican "fresh" cheese that is sold in the markets in AZ would be great on poutine.

Posted by: Alberta Oil Peon at September 27, 2026 05:05 PM (peOdB)

131 116 I use chicken thighs when I cook Chicken Paprikash.
Posted by: mrp at September 27, 2026 04:59 PM (rj6Yv)

Whenever I see or hear the word paprikash, it always reminds me of When Harry Met Sally.

Posted by: TxAnn at September 27, 2026 05:06 PM (SjAWL)

132
When you can't tell it from the casu marzu, it's done.
Posted by: mikeski
-------

Okay...had to look it up:

Casu martzu[1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten cheese') is a Sardinian sheep milk cheese that contains live fly maggots.

Posted by: Mike Hammer, etc., etc. at September 27, 2026 05:06 PM (XeU6L)

133 I know lamb is a fav here. If you can, get true Iceland lamb. Not sure if it’s even available in USA. But it’s the best lamb I’ve ever had. Not joking.

It’s a purebred sheep found only in Iceland. They are all free range.

The taste is milder than USA or Australian lamb. But the meat is better marbled, almost melts in your mouth, and has a more complex flavor than lamb you can get here.

Iceland is famous for its lamb. I thought that was hype, until I tasted it.

We grilled a monster leg of lamb that came out perfect. I’ll send some pics for possible inclusion in a fire food thread.

Posted by: Elric the Blade at September 27, 2026 05:06 PM (dY410)

134 >>>@101
1 cup Hellmann’s mayonnaise (no substitutes) ...
Posted by: Kathy
==============
AKA as Best Foods on the west coast and AZ ... Posted by: AZ deplorable moron at September 27, 2026 04:52 PM (NnhvP)
===================
Greetings ... Yes, Best Foods and Hellman's would both work in this sauce, as would Duke's mayo ... What would not work as well is Miracle Whip -- which has not graced the insides of any of my refrigerators or cupboards since childhood.

Posted by: Kathy at September 27, 2026 05:06 PM (MOK4W)

135 Used to use crayons for color in our Castille soap.
Posted by: AZ deplorable moron at September 27, 2026 05:04 PM (NnhvP)

Taylor Lorenz was there when the mob stormed the Castille.

Posted by: Alberta Oil Peon at September 27, 2026 05:07 PM (peOdB)

136 "carbonated butter" has now supplanted "caffeinated bacon" in my eagerly awaited food-of-the-future list.

Posted by: Kindltot at September 27, 2026 05:08 PM (rbvCR)

137 Doing pasta, meatballs in sauce with Italian bread tonight

Posted by: Skip at September 27, 2026 04:05 PM (Ia/+0)

Sunday sauce here. Summer did not overstay its welcome and steak prices have put that item on the seasonal menu for the time being.

Ground beef was north of $6/lb this week, but I picked up a 3 lb package of frozen burger patties at Walmorte for under $15. Thawed four patties and mixed in a pound of bulk mild sausage. Oh, and I found a bag of steak bones in the freezer, so they went in with the meatballs. So, technically, it's still Steak Sunday!

Posted by: Joe Kidd at September 27, 2026 05:08 PM (08OqX)

138 My favorite marinades are Italian dressing, especially the dregs of the bottom. Add a little balsamic vinegar, garlic, and Italian seasoning and let it sit. Also gets rid of at least one not-quite-empty bottle in the fridge!

Posted by: March Hare at September 27, 2026 05:08 PM (+A1pr)

139 Whenever I see or hear the word paprikash, it always reminds me of When Harry Met Sally.

Posted by: TxAnn at September 27, 2026 05:06 PM (SjAWL)

I'll have what she's having.

Posted by: SpeakingOf at September 27, 2026 05:09 PM (6ydKt)

140 Maybe next time I get to a Tim Hortons I'll give some a shot for lunch.

Posted by: SpeakingOf at September 27, 2026 05:03 PM (6ydKt)

I go to mine here only for coffee and they give Ralphy free timbits. He barks and they know him.

I'm REALLY not a fussy eater but there's not really anything I'd crave. Oh, when I was in Ohio, they had soup in a bread bowl. That was great.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 05:09 PM (Sco7b)

141
Taylor Lorenz was there when the mob stormed the Castille.
Posted by: Alberta Oil Peon

Got me!

Posted by: AZ deplorable moron at September 27, 2026 05:09 PM (NnhvP)

142 Dead fish pie! Yum! 🤣

Posted by: Piper at September 27, 2026 05:10 PM (ZdaMQ)

143 They have automatic butter churners now?
Must be kind of like an ice cream maker.
Posted by: SpeakingOf at September 27, 2026 04:59 PM (6ydKt)

I always wondered if a paint shaker would work or not.

Posted by: Kindltot at September 27, 2026 05:10 PM (rbvCR)

144 And yes, I ate hakarl. I had it before and knew it was nasty. For s&g, I bought a can.

The smell is so strong and disgusting my mom changed her clothes after I opened it. Smells like rotting fish soaked in ammonia.

The taste is not nearly as offensive as the smell. Kinda bland, actually. A very salty, fishy taste. Very rubbery and chewy. The aftertaste lingers for hours.

I’ll also send a pic of this disgustingness.

Posted by: Elric the Blade at September 27, 2026 05:11 PM (dY410)

145 Home made dirty rice for dinner tonight, which apparently requires chicken livers and/or gizzards to be authentic. I will be skipping those and instead use Worcestershire sauce and Porcini mushromm powder for the umami flavor.

Posted by: Helena Handbasket at September 27, 2026 05:11 PM (+fdRY)

146 I make both the butter and ice cream with just a hand held mixer.

Posted by: Ben Had at September 27, 2026 05:11 PM (QwZKw)

147 I like ranch dressing on all kinds of food. Especially with cheese

Posted by: what the cat drug in at September 27, 2026 05:12 PM (jrgJz)

148 I still make all our soap. Cheaper and much better than anything store bought.
Posted by: tcn in AK at September 27, 2026 04:58 PM (8Tawa)

What do you use for the fat to saponify?

Posted by: Kindltot at September 27, 2026 05:12 PM (rbvCR)

149 We ALWAYS leave the butter on the counter.

I have NEVER observed mold on the butter.

Judging by our respective waistlines, I believe butter in the Idiot household is consumed much more quickly than in the CBD household.

Posted by: Pillage Idiot at September 27, 2026 05:13 PM (HlyYF)

150 I'll have what she's having.
Posted by: SpeakingOf at September 27, 2026 05:09 PM (6ydKt)
====

Too much pepper on the paprikash!

Posted by: mrp at September 27, 2026 05:14 PM (rj6Yv)

151 And fried chicken skins are the BOMB! My SIL is Chinese and uses Chinese Five Spice, garlic, and chili flakes on his. I could make a meal out of them. He also uses bone-in chicken thighs, as do I, because they have more flavor than breasts.

Posted by: March Hare at September 27, 2026 05:14 PM (+A1pr)

152 What do you use for the fat to saponify?
Posted by: Kindltot

Cheap olive oil for Castile soap. I have also used vegetable oil but didn't like the soap.

Posted by: AZ deplorable moron at September 27, 2026 05:15 PM (NnhvP)

153 Well, back to the salt mines. Cleaning out a rack of bins on the east wall. What is this? Am I ever going to use it? If answer is "maybe", back into a freshly vacuumed bin. If answer is "no", then does it have scrap value? If it does, it gets rendered out, if not, into the trash.

Posted by: Alberta Oil Peon at September 27, 2026 05:15 PM (peOdB)

154 a Sardinian sheep milk cheese that contains live fly maggots.
Posted by: Mike Hammer, etc., etc
-----

For that certain je ne sais quois...

Posted by: Mike Hammer, etc., etc. at September 27, 2026 05:15 PM (XeU6L)

155 I found a package of ground beef hiding in the freezer. It should be thawed by now. Now I'm torn between making spaghetti or a bean-corn-onion-beef casserole with chili powder.

I decided to do the "chili." The ground beef looked odd while I was frying it, without any fat in the pan. Digging the vac-seal wrapper out of the trash, I found it was 93/7 extra lean mix. Oh. Plus it had a 2022 date on it. Double oh. Nah, it'll be fine.

Posted by: Idaho Spudboy at September 27, 2026 05:15 PM (GjEvj)

156 147 I like ranch dressing on all kinds of food. Especially with cheese

Posted by: what the cat drug in at September 27, 2026 05:12 PM (jrgJz)

When Ranch came out in the 80s, everybody went nuts for it.
It was at every function, wedding, event I went to.
With all kinds of veggies, chips, cheeses to dip it in.

I liked seeing videos of Europeans eating Ranch for the first time and going nuts over it, trying to bring it home or have people mail it to them.

Posted by: SpeakingOf at September 27, 2026 05:15 PM (6ydKt)

157 Butter on the table?

Yes.

Posted by: Eromero at September 27, 2026 05:15 PM (3Q4mi)

158 Supposedly, butter can last a week at room temp. I’ve never had the balls to do that. I just take out the night before what I think I’ll need the next day.

Posted by: Elric the Blade at September 27, 2026 05:16 PM (dY410)

159 128 My elder daughter won a first place for her salsa and a second place for her pickles at the local fall festival.
Posted by: Anonosaurus Wrecks, Living the Dream at September 27, 2026 05:04 PM (ndZc7)

Congrats to her!

Posted by: Nova Local at September 27, 2026 05:16 PM (tOcjL)

160 I cook boneless skinless chicken breasts in garlic and white wine. Never dry or tasteless.

Posted by: Ben Had at September 27, 2026 05:16 PM (QwZKw)

161 I put ranch dressing on my Freedom Fries and on catfish filets.

Posted by: mrp at September 27, 2026 05:17 PM (rj6Yv)

162 I'm REALLY not a fussy eater but there's not really anything I'd crave. Oh, when I was in Ohio, they had soup in a bread bowl. That was great.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 27, 2026 05:09 PM (Sco7b)

Never had that either.
I believe I'm only into eating ice cream cones.

Posted by: SpeakingOf at September 27, 2026 05:17 PM (6ydKt)

163 1) Catch your mare.
Posted by: mrp
---

Should be on a nest, no?

Posted by: Mike Hammer, etc., etc. at September 27, 2026 05:18 PM (XeU6L)

164 Should be on a nest, no?
Posted by: Mike Hammer, etc., etc. at September 27, 2026 05:18 PM (XeU6L)
===

Horse feathers.

Posted by: mrp at September 27, 2026 05:19 PM (rj6Yv)

165 Cheap olive oil for Castile soap. I have also used vegetable oil but didn't like the soap.

Posted by: AZ deplorable moron at September 27, 2026 05:15 PM (NnhvP)

There were a couple of Spanish mini-documentaries on ladies using used frying oil - olive oil though I expect some of it was rapeseed - for soap in the traditional way. I wondered if cottonseed oil or peanut oil would do well since it is pretty cheap

Posted by: Kindltot at September 27, 2026 05:22 PM (rbvCR)

166 One other thing I made this week (and guest ate it for lunch today, so it was a win). My spouse calls it for fall soup...roasted a whole butternut squash, 3 apples, and 1 big vidalia onion (only onion depeeled - rest only halved and desseded) with olive oil and s&p...took the skin off the squash, and tossed it all in a pot with just 16 oz of chicken bone broth, a TB of maple syrup, and cinnamon, ginger, salt, and pepper - cooked 15 more minutes, used a hand blender, and had a beatiful thick warming lunch dish...will make again b/c squash and apples and onions are so cheap this week (once I can get them again)...feeds about 6 lunches, depending on the appetite...

Posted by: Nova Local at September 27, 2026 05:22 PM (tOcjL)

167 NFL is unwatchable now, just one yellow flag after another.

Posted by: javems at September 27, 2026 05:25 PM (zFsEm)

168 Fish tacos tonight, but I am not making them. We are picking them up from a little place up the street. They are local tropical sheepshead, keys southern spice, spicy dill aioli, greens, pickled onions, corn tortillas.

Posted by: Piper at September 27, 2026 05:25 PM (ZdaMQ)

169 158 Supposedly, butter can last a week at room temp. I’ve never had the balls to do that. I just take out the night before what I think I’ll need the next day.
Posted by: Elric the Blade at September 27, 2026 05

Just get a butter bell and change the water out every day. Easy peasy.

Posted by: Piper at September 27, 2026 05:29 PM (ZdaMQ)

170 168 Fish tacos tonight, but I am not making them. We are picking them up from a little place up the street. They are local tropical sheepshead, keys southern spice, spicy dill aioli, greens, pickled onions, corn tortillas.

Posted by: Piper at September 27, 2026 05:25 PM

Yum!

Any chance you could send me a dozen via the comments section?

[I assume Pixy has perfected the AOS transporter system by now.]

Posted by: Pillage Idiot at September 27, 2026 05:29 PM (HlyYF)

171 Something I grew up eating is a pita bread dipped in a tahini/molasses mix. My grandparents always used regular molasses but traditional recipes call for a pomegranate molasses. Just got a bottle and it is nice. Tangy and flavorful but not too strong. I foresee some of that dip in the near future.

Another use will be for a tahini and yogurt sauce I like. A little of the pom. molasses should add a nice kick.

Posted by: JTB at September 27, 2026 05:29 PM (yTvNw)

172 Pot roast, mashed potatoes, steamed broccoli, gravy. 2 loaves of sourdough earlier, one for the house, one for gifting.

Posted by: ChE99 at September 27, 2026 05:30 PM (14tjg)

173 Yum!

Any chance you could send me a dozen via the comments section?

[I assume Pixy has perfected the AOS transporter system by now.]
Posted by: Pillage Idiot at September 27, 2026 05

If Pixy could swing this, Ben Had would be sending tons of food to me. She is probably grateful it doesn’t work!

Posted by: Piper at September 27, 2026 05:31 PM (ZdaMQ)

174 I wondered if cottonseed oil or peanut oil would do well since it is pretty cheap
Posted by: Kindltot

This should help. https://tinyurl.com/3weyzdyn

Posted by: AZ deplorable moron at September 27, 2026 05:33 PM (NnhvP)

175 >>Just get a butter bell and change the water out every day. Easy peasy.

See?

Posted by: JackStraw at September 27, 2026 05:33 PM (viF8m)

176 175 >>Just get a butter bell and change the water out every day. Easy peasy.

See?
Posted by: JackStraw at September 27, 2026 05:33 PM (viF8m

Should I read the comments and find out I am the 83rd person to suggest this?

Posted by: Piper at September 27, 2026 05:35 PM (ZdaMQ)

177 If Pixy could swing this, Ben Had would be sending tons of food to me. She is probably grateful it doesn’t work!

Posted by: Piper at September 27, 2026 05:31 PM

If Ben Had could put in a 100-hour work week, to meet the greatest need of every single Moron and 'ette, Ben would gladly take on that duty.

Thank goodness (for Ben) that not every day is a TXMoMe day!

Posted by: Pillage Idiot at September 27, 2026 05:36 PM (HlyYF)

178 Yum!

Any chance you could send me a dozen via the comments section?

[I assume Pixy has perfected the AOS transporter system by now.]
Posted by: Pillage Idiot at September 27, 2026 05

If Pixy could swing this, Ben Had would be sending tons of food to me. She is probably grateful it doesn’t work!
Posted by: Piper at September 27, 2026 05:31 PM (ZdaMQ)
===

A few years back, sending lemon bars via the USBs was a hot topic.

Posted by: mrp at September 27, 2026 05:36 PM (rj6Yv)

179 My elder daughter won a first place for her salsa and a second place for her pickles at the local fall festival.
Posted by: Anonosaurus Wrecks, Living the Dream at September 27, 2026 05:04 PM (ndZc7)

Sweet! Was it fresh? Cooked? Mild? Spicey?

Posted by: Joe Kidd at September 27, 2026 05:36 PM (08OqX)

180 148 I still make all our soap. Cheaper and much better than anything store bought.
Posted by: tcn in AK at September 27, 2026 04:58 PM (8Tawa)

What do you use for the fat to saponify?
Posted by: Kindltot at September 27, 2026 05:12 PM (rbvCR)

Olive oil, beef tallow, palm oil if I want a very hard bar, and cocoanut oil for suds, but not too much because it dries skin (oddly). I may add any number of other oils, like avocado or castor oil, depending on what I need it turn out like. I add coffee grounds if I need scrubby soap, like for post-fishing or really grubby work, and it's not bad for just bath soap either, kinda nice on the skin. I avoid most colors because they can stain the shower and they just cost money.

For scents I use only essential oils, no fake scents. They last longer and are kinder to skin. Lavender and lemon grass is nice, also spruce cedar and fir needle for a Christmas soap, and I've even done cinnamon nutmeg, although that tends to make the soap bolt before it's poured so it's tricky.

https://soapcalc.net/calculator

Use that to figure amounts.

Posted by: tcn in AK at September 27, 2026 05:37 PM (8Tawa)

181 Use that to figure amounts.
Posted by: tcn in AK

Yup that was the site I linked.

Posted by: AZ deplorable moron at September 27, 2026 05:39 PM (NnhvP)

182 What do you use for the fat to saponify?

Posted by: Kindltot at September 27, 2026 05:12 PM (rbvCR)

How about moldy butter?

Posted by: CharlieBrown'sDildo at September 27, 2026 05:39 PM (k5CNB)

183 I liked seeing videos of Europeans eating Ranch for the first time and going nuts over it, trying to bring it home or have people mail it to them.
Posted by: SpeakingOf at September 27, 2026 05:15 PM

++++
This. Loved watching the visiting fans of Men's Metric Kickball delighting in what they called "ranch sauce."
Heh. It's so ordinary to us for chicken wings and celery and dips.

Speaking of good food, will we be seeing you at the MoMe?

Posted by: Quarter Twenty at September 27, 2026 05:39 PM (2Ez/1)

184 179 My elder daughter won a first place for her salsa and a second place for her pickles at the local fall festival.
Posted by: Anonosaurus Wrecks, Living the Dream at September 27, 2026 05:04 PM (ndZc7)

Sweet! Was it fresh? Cooked? Mild? Spicey?
Posted by: Joe Kidd at September 27, 2026 05:36 PM (08OqX)

Time to crown the new Pickle Queen!!

Posted by: tcn in AK at September 27, 2026 05:39 PM (8Tawa)

185 and if I have Cilantro, then I am a happy camper, because it DOES NOT TASTE LIKE SOAP!

I have been informed by well-regarded Commentators here, a couple of which are above Cardboard Level, that it does.

At least we can agree upon the nondesirability of carrots in chili.

Posted by: Duncanthrax at September 27, 2026 05:40 PM (0sNs1)

186 Thank goodness (for Ben) that not every day is a TXMoMe day!
Posted by: Pillage Idiot at September 27, 2026 05:36 PM (HlyYF)

She works her backside off at the MoMe, but she has a big grin the whole darned time.

Posted by: tcn in AK at September 27, 2026 05:41 PM (8Tawa)

187 At least we can agree upon the nondesirability of carrots in chili.
Posted by: Duncanthrax at September 27, 2026 05:40 PM (0sNs1)

My mom used to grind up carrot and celery and put it in her spaghetti sauce. I guess she thought she could hide it under the spices. Ick.

Posted by: tcn in AK at September 27, 2026 05:42 PM (8Tawa)

188 I still make all our soap. Cheaper and much better than anything store bought.
Posted by: tcn in AK at September 27, 2026 04:58 PM

How are the bear, moose, and seal soaps?

Posted by: Duncanthrax at September 27, 2026 05:42 PM (0sNs1)

189 Ghee.
Shelf stable in the jar at room temperature for months.
It just tastes butter.

Posted by: Quarter Twenty at September 27, 2026 05:42 PM (2Ez/1)

190
[I assume Pixy has perfected the AOS transporter system by now.]

You need USB7

Posted by: Bertram Cabot, Jr. at September 27, 2026 05:43 PM (Cqx++)

191 I am stuffed

Posted by: Skip at September 27, 2026 05:43 PM (Ia/+0)

192 How are the bear, moose, and seal soaps?
Posted by: Duncanthrax at September 27, 2026 05:42 PM

Lye is the best.

Posted by: Granny Clampett at September 27, 2026 05:43 PM (2Ez/1)

193 At least we can agree upon the nondesirability of carrots in chili.

Posted by: Duncanthrax at September 27, 2026 05:40 PM (0sNs1)

All kidding aside...I have put carrots in chili to add sweetness and to thicken it a bit. Not bad!

Posted by: CharlieBrown'sDildo at September 27, 2026 05:45 PM (k5CNB)

194 154 a Sardinian sheep milk cheese that contains live fly maggots.
Posted by: Mike Hammer, etc., etc
-----

For that certain je ne sais quois...
Posted by: Mike Hammer, etc., etc. at September 27, 2026 05:15 PM (XeU6L)

Pro tip: Don't eat garbage.

Posted by: tcn in AK at September 27, 2026 05:46 PM (8Tawa)

195 The MoMe credit goes to RancherBob, Cow Horse Queen, CBD and his amazing wife and Pete Bog and L&T for creating so many memorable meals.

I have perfected the art of looking busy.

Posted by: Ben Had at September 27, 2026 05:47 PM (QwZKw)

196 The fish pie disturbs me.

At first glance I thought they were blackbirds (I wasn't wearing my reading glasses).

Posted by: ChristyBlinkyTheGreat at September 27, 2026 05:47 PM (hzuYO)

197 How are the bear, moose, and seal soaps?
Posted by: Duncanthrax at September 27, 2026 05:42 PM (0sNs1)

Not enough fat on moose to bother, but I should think bears and seals have plenty. Any fat will saponify, but you need to use the right amount of lye to make it all work.

Can you make soap without lye?

Cat says: NaOH.

Posted by: tcn in AK at September 27, 2026 05:48 PM (8Tawa)

198
I have perfected the art of looking busy.
Posted by: Ben Had

Looking forward to watching that!!!

Posted by: AZ deplorable moron at September 27, 2026 05:48 PM (NnhvP)

199 I was disturbed by the dead fish en croute that I skipped the whole butter bell / French butter dish part.

CBD. You have to change the water daily. My mom added salt to her water, she said that helped, too.

Posted by: Piper at September 27, 2026 05:48 PM (ZdaMQ)

200 Can you make soap without lye?

Cat says: NaOH.
Posted by: tcn

POH will work

Posted by: AZ deplorable moron at September 27, 2026 05:49 PM (NnhvP)

201 Why did Ranch break up with Thousand Island?

Because Thousand Island Bleu Cheese.

Posted by: DudeAbiding at September 27, 2026 05:50 PM (setIA)

202 At first glance I thought they were blackbirds (I wasn't wearing my reading glasses).
Posted by: ChristyBlinkyTheGreat at September 27, 2026 05:47 PM (hzuYO)

I also thought maybe. Wasn't sure if that was fins or tailfeathers.

Posted by: Dash my lace wigs! at September 27, 2026 05:50 PM (CjHsb)

203 201 Why did Ranch break up with Thousand Island?

Because Thousand Island Bleu Cheese.

Posted by: DudeAbiding at September 27, 2026 05:50 PM (setIA)

The French dressing surrendered.

Posted by: jim (in Kalifornia) at September 27, 2026 05:51 PM (l3cgK)

204 and if I have Cilantro, then I am a happy camper, because it DOES NOT TASTE LIKE SOAP!

I have been informed by well-regarded Commentators here, a couple of which are above Cardboard Level, that it does.
Posted by: Duncanthrax

It's a genetic thing. Olfactory Receptor 6A2 gene.

If you have it set the right way, you pick up some of the chemicals (aldehydes) in cilantro as soap-flavored/smelling.

So it's not an "acquired taste" thing; if you think it tastes like soap, you'll always think it tastes like soap. Until CRISPR-at-home lets you reprogram your own genetic code.

Posted by: mikeski at September 27, 2026 05:51 PM (VHUov)

205 POH will work
Posted by: AZ deplorable moron at September 27, 2026 05:49 PM (NnhvP)

Both are listed on the calculator, but cat's don't say POH. Lol.

Posted by: tcn in AK at September 27, 2026 05:51 PM (8Tawa)

206 What I new of as "new" potatoes have hit the stores, the thinner skinned eastern white potatoes, which I firmly believe are the best tasting general purpose potato out there.
Baked, far superior to russets. And good scallapinoed, roasted, even boiled. I like to throw a small extra in while baking, for home fry purposes. And just did.

Posted by: From about That Time at September 27, 2026 05:51 PM (sl73Y)

207 182 What do you use for the fat to saponify?

Posted by: Kindltot at September 27, 2026 05:12 PM (rbvCR)

How about moldy butter?

Posted by: CharlieBrown'sDildo at September 27, 2026 05:39 PM

You're going to make me eat dry toast?

Posted by: Pillage Idiot at September 27, 2026 05:51 PM (HlyYF)

208 CBD. You have to change the water daily. My mom added salt to her water, she said that helped, too.

Posted by: Piper at September 27, 2026 05:48 PM (ZdaMQ)

Water?

I thought one is supposed to use bourbon!

Posted by: CharlieBrown'sDildo at September 27, 2026 05:51 PM (k5CNB)

209 AZdeplorable, SOON!!!

Posted by: Ben Had at September 27, 2026 05:51 PM (QwZKw)

210 I also thought maybe. Wasn't sure if that was fins or tailfeathers.
Posted by: Dash my lace wigs! at September 27, 2026 05:50 PM (CjHsb)

Either way, the Pro-Tip applies. Don't eat garbage.

Posted by: tcn in AK at September 27, 2026 05:52 PM (8Tawa)

211 Can you make soap without lye?

Cat says: NaOH.
Posted by: tcn in AK at September 27, 2026 05:48 PM

KOH can be used, but generally Sodium Hydroxide (NaOH) is used for making hard bar soap, while Potassium Hydroxide (KOH) is typically used for liquid soap or soft paste products.

Posted by: Duncanthrax at September 27, 2026 05:53 PM (0sNs1)

212 207 182 What do you use for the fat to saponify?

Posted by: Kindltot at September 27, 2026 05:12 PM (rbvCR)

How about moldy butter?

Posted by: CharlieBrown'sDildo at September 27, 2026 05:39 PM

You're going to make me eat dry toast?

Posted by: Pillage Idiot at September 27, 2026 05:51 PM (HlyYF)

You could always put mayo on it...like spicy Japanese Kewpie mayo...

Posted by: jim (in Kalifornia) at September 27, 2026 05:53 PM (l3cgK)

213 You have to change the water daily. My mom added salt to her water, she said that helped, too.
Posted by: Piper at September 27, 2026 05:48 PM (ZdaMQ)

This seems like a lot of unnecessary maintenance to me. I've never had a problem with a regular butter dish. I only leave enough out for a few days worth. It doesn't spoil in that amount of time.

Posted by: Dash my lace wigs! at September 27, 2026 05:54 PM (CjHsb)

214 Test of new router.

Posted by: NaCly Dog at September 27, 2026 05:54 PM (u82oZ)

215 Test sat.

Posted by: NaCly Dog at September 27, 2026 05:54 PM (u82oZ)

216 I throw a shredded carrot into tomato sauce to sweeten it.

Posted by: From about That Time at September 27, 2026 05:54 PM (sl73Y)

217 Either way, the Pro-Tip applies. Don't eat garbage.
Posted by: tcn in AK at September 27, 2026 05:52 PM

What?!

- The bears

Posted by: RedMindBlueState at September 27, 2026 05:55 PM (GfgtS)

218 De gustibus non est disputandum and all that but, Ranch Dressing is just something I don't get. For dipping or salad, give me Blue Cheese all day long.

Posted by: toby928(c) at September 27, 2026 05:55 PM (4NO2D)

219 My wife looked at me like I was a moron today. I had a bit of leftover sushi rice so I put some mayo and hot sauce on it.

Delicious!

Posted by: CharlieBrown'sDildo at September 27, 2026 05:56 PM (k5CNB)

220 Either way, the Pro-Tip applies. Don't eat garbage.
Posted by: tcn in AK at September 27, 2026 05:52 PM (8Tawa)

This^^^

Posted by: Dash my lace wigs! at September 27, 2026 05:56 PM (CjHsb)

221 Test of new router.
Posted by: NaCly Dog at September 27, 2026 05:54 PM

5 by 5.

Posted by: toby928(c) at September 27, 2026 05:56 PM (4NO2D)

222 217 Either way, the Pro-Tip applies. Don't eat garbage.
Posted by: tcn in AK at September 27, 2026 05:52 PM

What?!

- The bears

Posted by: RedMindBlueState at September 27, 2026 05:55 PM (GfgtS)

Oh Man!

Posted by: Freegans at September 27, 2026 05:58 PM (l3cgK)

223 For dipping or salad, give me Blue Cheese all day long.
Posted by: toby928(c) at September 27, 2026 05:55 PM

Surströmming for the win!

Posted by: Thorvald, creator of Thorvald's Cream of Lutefisk Soup at September 27, 2026 05:58 PM (0sNs1)

224 223 For dipping or salad, give me Blue Cheese all day long.
Posted by: toby928(c) at September 27, 2026 05:55 PM

Surströmming for the win!

Posted by: Thorvald, creator of Thorvald's Cream of Lutefisk Soup at September 27, 2026 05:58 PM (0sNs1)

I've never Surströmmed...

Posted by: jim (in Kalifornia) at September 27, 2026 05:59 PM (l3cgK)

225 Ask your urologist if Saponify is right for you.

Posted by: Big Phat Pharma at September 27, 2026 06:00 PM (2Ez/1)

226 CBD. You have to change the water daily. My mom added salt to her water, she said that helped, too.
Posted by: Piper at September 27, 2026 05:48 PM (ZdaMQ)

A lot like salt cod. Used to be you could get the whole dried fish, not just the fillets. Grandma would soak it in the bath tub for a week, and wasn't real keen on changing the water. The smell would knock a buzzard off a shitwagon.

The stew that resulted from this was ethereal. Mild, subdued, seductive...

Posted by: Joe Kidd at September 27, 2026 06:00 PM (08OqX)

227 I put salt on avocado halves to eat...but I have a friend that puts Ranch Dressing in the hole instead.

Posted by: jim (in Kalifornia) at September 27, 2026 06:00 PM (l3cgK)

228 Surströmming for the win!
Posted by: Thorvald, creator of Thorvald's Cream of Lutefisk Soup at September 27, 2026 05:58 PM

All fermented fish are an acquired taste. No one comes out of the womb wanting Worcestershire or garum.

Posted by: toby928(c) at September 27, 2026 06:01 PM (4NO2D)

229 Time to start processing potatoes. DH is going out to pull the last plants just now. The potato patch is his bailiwick. I think I'll freeze some french fries and dry the rest for soup. And bake a couple for dinner to go with the enormous steaks I got at Three Bears yesterday.

Posted by: tcn in AK at September 27, 2026 06:01 PM (8Tawa)

230 213 You have to change the water daily. My mom added salt to her water, she said that helped, too.
Posted by: Piper at September 27, 2026 05:48 PM (ZdaMQ)

This seems like a lot of unnecessary maintenance to me. I've never had a problem with a regular butter dish. I only leave enough out for a few days worth. It doesn't spoil in that amount of time.
Posted by: Dash my lace wigs! at September 27, 2026 05:54 PM (CjHsb

I just swap it out every morning when I fill the nespresso reservoir.

Posted by: Piper at September 27, 2026 06:01 PM (ZdaMQ)

231 Test of new router.
Posted by: NaCly Dog at September 27, 2026 05:54 PM (u82oZ)

215 Test sat.
Posted by: NaCly Dog at September 27, 2026 05:54 PM

Belay that! Abort! Abort! You're transmitting in the clear!

Posted by: Duncanthrax at September 27, 2026 06:01 PM (0sNs1)

232 My wife looked at me like I was a moron today. I had a bit of leftover sushi rice so I put some mayo and hot sauce on it.

Delicious!
Posted by: CharlieBrown'sDildo at September 27, 2026 05:56 PM (k5CNB)

I remember when I thought the dab of green on the sushi lunch was guacamole. It was not guac. It was a pea sized glob of wasabi. I could suddenly smell forever. I could breath in 10 dimensions.

Posted by: Kindltot at September 27, 2026 06:02 PM (rbvCR)

233 Time to start processing potatoes. DH is going out to pull the last plants just now. The potato patch is his bailiwick. I think I'll freeze some french fries and dry the rest for soup. And bake a couple for dinner to go with the enormous steaks I got at Three Bears yesterday.
Posted by: tcn in AK at September 27, 2026 06:01 PM

My wife parboils potatoes before freezing. Is that common?

Posted by: toby928(c) at September 27, 2026 06:02 PM (4NO2D)

234 I've never Surströmmed...
Posted by: jim (in Kalifornia) at September 27, 2026 05:59 PM (l3cgK)

Well, not in public at least.

Posted by: tcn in AK at September 27, 2026 06:02 PM (8Tawa)

235 223 For dipping or salad, give me Blue Cheese all day long.
Posted by: toby928(c) at September 27, 2026 05:55 PM

Take a walk on the wild side.

Posted by: Roquefort at September 27, 2026 06:03 PM (2Ez/1)

236 TCN, this year for funzies I canned the smallest of my potatoes. They turned out OK but I will plant red potatoes next year for canning since the yellows fall apart in the jar.

Posted by: Kindltot at September 27, 2026 06:03 PM (rbvCR)

237 232 My wife looked at me like I was a moron today. I had a bit of leftover sushi rice so I put some mayo and hot sauce on it.

Delicious!
Posted by: CharlieBrown'sDildo at September 27, 2026 05:56 PM (k5CNB)

I remember when I thought the dab of green on the sushi lunch was guacamole. It was not guac. It was a pea sized glob of wasabi. I could suddenly smell forever. I could breath in 10 dimensions.

Posted by: Kindltot at September 27, 2026 06:02 PM (rbvCR)

https://youtu.be/tkhTeMtm3XI&t=68s

Posted by: jim (in Kalifornia) at September 27, 2026 06:04 PM (l3cgK)

238 Speaking of good food, will we be seeing you at the MoMe?
Posted by: Quarter Twenty at September 27, 2026 05:39 PM (2Ez/1)

Can’t do it, too much work.
That’s a long drive, too.

Maybe one day, though, who knows.

Posted by: SpeakingOf at September 27, 2026 06:04 PM (6ydKt)

239 I remember when I thought the dab of green on the sushi lunch was guacamole. It was not guac. It was a pea sized glob of wasabi. I could suddenly smell forever. I could breath in 10 dimensions.
Posted by: Kindltot at September

I could use some real wasabi right now. I am better except the congestion! And my lack of a voice. Which will be interesting tomorrow when I actually go back to work after being off all week.

Posted by: Piper at September 27, 2026 06:04 PM (ZdaMQ)

240 You trim the thighs of the extra skin? Horrors. You fry the thighs with the skin wrapped around the bottom. Best Coq au Vin ever.

Posted by: no one of any consequence at September 27, 2026 06:05 PM (36x1j)

241 My wife parboils potatoes before freezing. Is that common?
Posted by: toby928(c) at September 27, 2026 06:02 PM (4NO2D)

Both before freezing and before drying. My mom called it "scalding" but the term I hear mostly is "blanching." But, yeah, if you don't they turn brown and nasty. Blanching kills some enzymes that make them keep sort of growing, which causes the "rust" that happens to turn them brown.

Posted by: tcn in AK at September 27, 2026 06:05 PM (8Tawa)

242 I could suddenly smell forever. I could breath in 10 dimensions.

Posted by: Kindltot at September 27, 2026 06:02 PM

I snorted out loud. This is such a perfect description of wasabi.

Posted by: toby928(c) at September 27, 2026 06:05 PM (4NO2D)

243 234 I've never Surströmmed...
Posted by: jim (in Kalifornia) at September 27, 2026 05:59 PM

Just do it while you're alone. And wash your hands afterwards.

Posted by: Always good advice at September 27, 2026 06:06 PM (2Ez/1)

244 My local Walmart Neighborhood market got upgraded recently. Sushi is now available.

Going to get some this coming Friday.

Posted by: no one of any consequence at September 27, 2026 06:07 PM (36x1j)

245 236 TCN, this year for funzies I canned the smallest of my potatoes. They turned out OK but I will plant red potatoes next year for canning since the yellows fall apart in the jar.
Posted by: Kindltot at September 27, 2026 06:03 PM (rbvCR)

I can't figure out how to can them without them being overcooked, but you can always un-can them and use them for mashed.

Posted by: tcn in AK at September 27, 2026 06:07 PM (8Tawa)

246 I've never Surströmmed...
Posted by: jim (in Kalifornia) at September 27, 2026 05:59 PM

Just do it while you're alone. And wash your hands afterwards.
Posted by: Always good advice at September 27, 2026 06:06 PM

and alternate hands if you don't want to look like a Fiddler Crab.

Posted by: toby928(c) at September 27, 2026 06:07 PM (4NO2D)

247 You trim the thighs of the extra skin? Horrors.
Posted by: no one of any consequence at September 27, 2026 06:05 PM

So say we all!

Posted by: Lena D., Trigglypuff, Stacey, and The View panelists at September 27, 2026 06:07 PM (0sNs1)

248 Saponification. Is that what Arm and Hammer washing powder does to animal fat? Turns it into soap.

Posted by: Boss Moss at September 27, 2026 06:07 PM (sEc0N)

249 My DIL has been bitching for weeks after returning from a trip to Italy.

Apparently, she could not locate any Ranch dressing anywhere in the county to dump on her food and this led to a less than optimum vacation.

Posted by: Tonypete at September 27, 2026 06:08 PM (ktgTW)

250 I could use some real wasabi right now. I am better except the congestion! And my lack of a voice. Which will be interesting tomorrow when I actually go back to work after being off all week.
Posted by: Piper at September 27, 2026 06:04 PM (ZdaMQ)

I will be digging and processing horseradish for the first time. The plants I have are big, and I plan to mark them this year so I can find them when the crowns die back, for a change.

Posted by: Kindltot at September 27, 2026 06:08 PM (rbvCR)

251 243 234 I've never Surströmmed...
Posted by: jim (in Kalifornia) at September 27, 2026 05:59 PM

Just do it while you're alone. And wash your hands afterwards.

Posted by: Always good advice at September 27, 2026 06:06 PM (2Ez/1)

I thought that was Nipponification...
https://youtu.be/nGy9uomagO4

Posted by: jim (in Kalifornia) at September 27, 2026 06:09 PM (l3cgK)

252 I am mostly down to Italian dressing for salads, use to get French often but haven't had that in a long t ime

Posted by: Skip at September 27, 2026 06:10 PM (Ia/+0)

253 I can't figure out how to can them without them being overcooked, but you can always un-can them and use them for mashed.
Posted by: tcn in AK at September 27, 2026 06:07 PM (8Tawa)

Supposedly the waxy potatoes do better for canning, the floury ones like the yellows go to mush.
These ones I will use for soups.

Posted by: Kindltot at September 27, 2026 06:10 PM (rbvCR)

254 If time-travel into the past was possible, I would make a living making soap.

Perfumed soap for the ladies, Basic soap for the plebians.

Posted by: no one of any consequence at September 27, 2026 06:10 PM (36x1j)

Processing 0.04, elapsed 0.0466 seconds.
14 queries taking 0.012 seconds, 262 records returned.
Page size 147 kb.
Powered by Minx 0.8 beta.