Support




Contact
Ace:
aceofspadeshq at gee mail.com
CBD:
cbd.aoshq at gee mail.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
Powered by
Movable Type





Food Thread: Deflated Balls Edition [CBD]

In the absence in the news of anything other than interminable discussions of Tom Brady's 11 deflated balls, I suggest we look upon spherical foods as a metaphor for the media's vast appetite for stories that go nowhere.

Or because they are easy to eat and usually taste good.

But first, can someone explain this equation to the journalism majors of America? Did none of them take physics?

P1 x V1/T1 = P2 x V2/T2

These are called bitterballen, and they are a distinctly Dutch treat that go wonderfully with booze. Or alone.

bitterballen.jpg

Arancini, or Italian stuffed rice balls (not stuffed with Italians, rather they originate in italy), are a staple at most Italian delis around here. But they are also easy to make. Lidia Bastianich is no slouch when it comes to Italian cooking, and her recipe is a good, basic one that can be modified easily. It is also not quick and simple, although there is no complicated technique required.....just time.
And....I love the look of the conical ones.....so if you make them, go for the non-standard shape! Just call it a Bradycini.

arancini.jpg

And for the ultimate in football shapes, make this Ina Garten meatloaf recipe
Here it is, with slight modifications:

INDIVIDUAL MEATLOAVES

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
2 1/2 pounds ground meat (preferably 1/3 beef, 1/3 veal, 1/3 pork)
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup

Preheat the oven to 350 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

*****************************************

Jamie Oliver has gone round the bend with his vegan/vegetarian/save-the-world-with-food lunacy. But he also writes amusingly, and his recipes for real food (which I define as stuff that leftists find disgusting) are often interesting. This one, for milk braised chicken, sounds weird, and intriguing. I have not tried it, but will give it a shot in the next few weeks.

*****************************************

Washington state agricultural representatives feared testifying Tuesday at a public hearing for a proposed bill to outlaw espionage by animal-welfare activists against farms and ranches.
These are the Luddites that want to drag us back to a pre-agrarian society that will be far more brutal than anything yet seen by man.

I want our food animals to be treated as well as possible, but the thought that their lives are on par with ours is laughable. And....anyone care to bet on how many of the female terrorists in the animal-welfare movement have had abortions?

*****************************************

Sczechuan Noodles

Ingredients:

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Directions:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.

Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Posted by: Open Blogger at 04:15 PM




Comments

(Jump to bottom of comments)

1 Hush, puppies.

Posted by: Dr. Varno at January 25, 2015 04:07 PM (fIv/H)

2 well the bitterballen sound great, now who is gonna make 'em for me?

Posted by: yankeefifth at January 25, 2015 04:09 PM (VkSuo)

3 Arancini. Always have wanted to try but never have.



Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:10 PM (KuU4f)

4 But first, can someone explain this equation to the journalism majors of America? Did none of them take physics?

P1 x V1/T1 = P2 x V2/T2



How about just giving them the ideal gas law, PV = nRT, from which all else follows?

Posted by: Jay Guevara at January 25, 2015 04:10 PM (oKE6c)

5 I feel sorry for ina's husband geoffrey, sorry on an I feel sorry for the azidi sorry scale. someone should dcfs and get him outta there.

Posted by: yankeefifth at January 25, 2015 04:10 PM (VkSuo)

6 FYI CBD, the arancini link doesn't work.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:10 PM (KuU4f)

7 Chocolate Salty Balls.

Posted by: steevy at January 25, 2015 04:11 PM (v5UtH)

8 Posted by: Jay Guevara at January 25, 2015 04:10 PM (oKE6c)

I thought about that, but I think the idea of a constant would be too much for their tiny little brains.

Posted by: CharlieBrown'sDildo at January 25, 2015 04:12 PM (Zu3d9)

9 Schwetty Balls, of course!



Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at January 25, 2015 04:14 PM (RzZOc)

10 Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:10 PM (KuU4f

Fixed....thanks.

[fcuking HTML. It is not forgiving]

Posted by: CharlieBrown'sDildo at January 25, 2015 04:14 PM (Zu3d9)

11 I thought about that, but I think the idea of a constant would be too much for their tiny little brains.


Posted by: CharlieBrown'sDildo at January 25, 2015 04:12 PM (Zu3d9)


Good point. Also, the idea of a "constant" seems so ... rigid, and judgmental. Isn't everything relative, and dependent on context? If you start accepting constants in physics, then pretty soon you have to admit that other absolutes exists. Pretty soon you've got a moral code, and then where would we be? It's a slippery slope!

Posted by: Jay Guevara at January 25, 2015 04:15 PM (oKE6c)

12 Made duck confit for the first time last weekend. Pretty happy with it, but less so with the duck rillette. Going to try again.

Also bought Thomas Keller cookbook 'ad hoc at home'
This week. I think I am going to make the chicken and dumplings first.

Posted by: Coasting at January 25, 2015 04:16 PM (93bH6)

13 Anybody got any recipes for pot Brown-ies?

Looks like I'm gonna have a lot of free time on my hands soon, after my latest failed drug test. Fitting that I 'd like to try baking.

http://tinyurl.com/l758zrg

Posted by: Josh Gordon (Cleveland Browns) at January 25, 2015 04:17 PM (tdmtT)

14 Has anyone ever had Takoyaki? There's a local Japanese restaurant that serves them but I haven't tried. I think I might order them next time I get sushi.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:17 PM (KuU4f)

15 Posted by: Coasting at January 25, 2015 04:16 PM (93bH6)

Try pork rillettes. It's easy and much cheaper.

At Home is a fantastic book. One of my favorite cook books of all time.

Posted by: CharlieBrown'sDildo at January 25, 2015 04:18 PM (Zu3d9)

16
This post cracks me up.
If I had the nerve, I'd have all all spherical
shaped buffet for the Super Bowl party.
Maybe I will.

Posted by: Justamom at January 25, 2015 04:19 PM (Sptt8)

17
Fixed....thanks.

[fcuking HTML. It is not forgiving]


Posted by: CharlieBrown'sDildo at January 25, 2015 04:14 PM (Zu3d9)


Thanks! Interesting that she puts ragu in hers. I always thought arancini had a cheese cube or cheese/meat in the center. (I love cheese)

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:19 PM (KuU4f)

18 Wildly OT: CBD, you (and others) might find this of interest:



http://freevideolectures.com/



Lots and lots of great stuff!

Posted by: Jay Guevara at January 25, 2015 04:20 PM (oKE6c)

19 OK balls.

Veal meatballs. Soak small cubes of stale white bread in cream. Squeeze excess cream. Mix with ground veal, diced green onion (about 4-6 per lb), few cloves of crushed garlic. Form balls. Roll in flour seasoned with salt, pepper, and dried sage.

Meanwhile, sizzle fresh whole sage leaves about ten in quarter stick of unsalted butter and a couple of tbsp oil. Do not burn. Remove crispy leaves and set aside.

Sautee balls in the seasoned butter-oil. Set aside ( keep warm). Toss in one finely diced shallot. Sautee until starting to brown. Scatter a tbsp or two of the seasoned flour into the pan. Stir well. Deglaze pan with dry white vermouth (or any dry wine) and chicken stock. Simmer and fiddle with amts until you have the consistency sauce you want. Season with salt/ pepper to taste.

Return balls to pan. Warm in sauce for a minute or two (I cover). Serve on steamed spaghetti squash or pasta. Garnish with fried sage leaves and cheese, as desired.

Posted by: Y-not on the phone at January 25, 2015 04:23 PM (9BRsg)

20 >>
Washington
state agricultural representatives feared testifying Tuesday at a
public hearing for a proposed bill to outlaw espionage by animal-welfare
activists against farms and ranches.

These are the Luddites that want to drag us back to a pre-agrarian
society that will be far more brutal than anything yet seen by man.


I want our food animals to be treated as well as possible, but the
thought that their lives are on par with ours is laughable.
And....anyone care to bet on how many of the female terrorists in the
animal-welfare movement have had abortions?<<




You know those TV spots that tug at your heartstrings--the ones featuring forlorn kittehs and doggehs looking all down and depressed? And they then ask you to donate to the Humane Society of the U.S. ??

Well, the HSUS is one of those animal rights groups whose main goal is to end animal agriculture -- they want ranchers to stop raising beef cattle, stop milking cows, stop raising sheep or goats for food, etc., etc.

And it's to that end that most of your donation is applied.


HSUS is not your local humane society and your local humane society is not officially affiliated. HSUS is co-opting the goodwill of your local humane society and pulling the wool over your eyes to make it seem they are rescuing pups, when they are actually lefty idiots who are bringing lawsuits against American farmers and ranchers and agribusinesses.

Posted by: Sphynx at January 25, 2015 04:24 PM (xm7gk)

21 I have so many recipes I've ripped out of magazines, not to mention all of the cookbooks I have.

So, we've decided that every week we will randomly pick a cookbook (or pull a recipe from the freeform stack) and that's what I'll make for Sunday supper.

Makes me feel like my cookbooks are being put to use!

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:25 PM (KuU4f)

22 Here in Akron, the local specialty is Sauerkraut Balls. They are are a meatball (ham, corned beef, and pork) mixed with kraut, breaded, and deep fried. Delicious dipped in brown mustard.

Posted by: Obama the Martian at January 25, 2015 04:26 PM (8MjqI)

23 Sorry about the old, smelly sock.

Posted by: begerbilder at January 25, 2015 04:27 PM (8MjqI)

24 wolframalpha

computational time exceeded. try again with additional time.



Posted by: Reginald Smythe-Beufort at January 25, 2015 04:28 PM (2+ZOt)

25 HSUS is not your local humane society and your local
humane society is not officially affiliated. HSUS is co-opting the
goodwill of your local humane society and pulling the wool over your
eyes to make it seem they are rescuing pups, when they are actually
lefty idiots who are bringing lawsuits against American farmers and
ranchers and agribusinesses.


Posted by: Sphynx at January 25, 2015 04:24 PM (xm7gk)

You know, this cheers me up, because it shows that my antennae for leftist crap are still sensitive and well-calibrated. I saw some of those ads while working out, and my antennae began twitching uncontrollably, although I'm a huge dog lover. Perhaps it was the blatant emotional manipulation so beloved of the Reds, but something about those ads troubled me, and now I know why.
Thanks for the heads up.

Posted by: Jay Guevara at January 25, 2015 04:32 PM (oKE6c)

26 I think the Japanese got it right when they made the choice to massage their cattle with beer. Mmm, beer.

Posted by: Fritz at January 25, 2015 04:32 PM (dVmLD)

27 I'm keto-ing right now, so no sugar, no grains, and everything high fat. I happen to have a spherical dish on the menu for mid-week: sausage cheese balls. The ingredients consist of ground sausage, and shredded cheddar cheese. Mix it together, form into balls, and deep fry in lard. I will be serving it with a romaine salad and home made buffalo ranch dressing.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 04:33 PM (KkVB6)

28 Steevy & Jim beat me to my only two foodball jokes, so I'll just say tha I like Jamie Oliver. Somehow, he seems genuine and not too preachy, and not too moonbatty (maybe I just haven't seen it?).
He's one of those wackos that I just choose to ignore his politics & watch him - but I never see him on TV anymore.

Posted by: The Chicken at January 25, 2015 04:34 PM (k9San)

29
Finally, the hot dog thread.

I'm currently eating breast, chicken breast.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 04:34 PM (ObXhH)

30 Should read everything IS high fat. Ketogenic diets = very low net carbs, moderate protein, very high fat. I've managed to melt off 13 lbs in two weeks, am not hungry in between meals, and have more energy. Plus, all the food is freaking phenomenal.

I consider this a win.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 04:35 PM (KkVB6)

31 Weird.

We are having a chicken and veggie stir-fry tonight with peanut sauce.

Over rice, not noodles, however. Prepped all the meat and veggies except the eggplant and fresh basil earlier today, which will make it fast to pull together.

Posted by: artisanal 'ette at January 25, 2015 04:35 PM (IXrOn)

32 Hush, puppies.
Posted by: Dr. Varno at January 25, 2015 04:07 PM (fIv/H)



perfection

Posted by: artisanal 'ette at January 25, 2015 04:36 PM (IXrOn)

33 Sichaun peppercorns, it's not Sichuan without hua jiao.

Posted by: Baron Von Ottomatic at January 25, 2015 04:37 PM (ufrZ6)

34
Are you like me?

Do you constantly fret over the temperature of your refrigerator? Do you feel that your fridge is never cold enough?

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 04:40 PM (ObXhH)

35 Bitterball's Law

P1 x V1/T1 = P2 x V2/T2

After eating a dozen or so, it asserts itself.

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:40 PM (F2IAQ)

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:40 PM (F2IAQ)

37 Dangergirl,

Takoyaki is yummy. A great beer food or snack.

It tastes a bit like okonomiyaki(maybe because of the sauce), if you've ever eaten that,

except with a bite size piece of octopus (that's the tako part!) inside each takoyaki ball.

Depending on your crew, it might make a nice snack for everyone to grab while watching the Superbowl.

Posted by: naturalfake at January 25, 2015 04:41 PM (KBvAm)

38 Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 04:40 PM (ObXhH)

You want to really freak out?

Get an infrared thermometer with the cool laser pointer. Then see how wildly different the temperature is in different parts of your refrigerator.

Posted by: CharlieBrown'sDildo at January 25, 2015 04:41 PM (Zu3d9)

39 Haven't had a good hushpuppy in years.

I haz sadz.

Posted by: Y-not on the phone at January 25, 2015 04:42 PM (9BRsg)

40 OT

Our 40th anniversary is today. I was able to find the remains of a tree on the family farm where I carved our names when we were engaged. My sons helped me cut it out last fall, and I 've been saving it for a surprise today. She liked it.

http://tinyurl.com/ns7zjta

Posted by: begerbilder at January 25, 2015 04:43 PM (8MjqI)

41

Made two pizza's this week.

A meaty one for hubby.
And my favorite, last night, spinach and goat cheese.

Dunno why, it was homemade pizza week.

Posted by: artisanal 'ette at January 25, 2015 04:44 PM (IXrOn)

42 Do you constantly fret over the temperature of your refrigerator? Do you feel that your fridge is never cold enough?
Posted by: Soothsayer
----------------

No. Because a thermometer in both the freezer section, and the fridge section.

I keep it about 35 in the fridge, near 0 in the freezer.

I started doing this after the defrost thermostat failed, and the fridge slowly began to spoil food earlier and earlier.

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:44 PM (F2IAQ)

43 Our 40th anniversary is today. I was able to find the remains of a tree on the family farm where I carved our names when we were engaged. My sons helped me cut it out last fall, and I 've been saving it for a surprise today. She liked it.

http://tinyurl.com/ns7zjta
Posted by: begerbilder at January 25, 2015 04:43 PM (8MjqI)



Oh my. So romantic.
How sweet.

Posted by: artisanal 'ette at January 25, 2015 04:45 PM (IXrOn)

44
oh yeah, my fridge has ice on the back wall while the front reads 42 degrees on the thermometer. I'm ready to toss this thing.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 04:45 PM (ObXhH)

45 except with a bite size piece of octopus (that's the tako part!) inside each takoyaki ball.



Depending on your crew, it might make a nice snack for everyone to grab while watching the Superbowl.





Posted by: naturalfake at January 25, 2015 04:41 PM (KBvAm)


Thanks! I do like octopus, so I'm thinking takoyaki will be a good thing to try with my next order.
Superbowl is already filled up with wings and bacon wrapped shrimp.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:46 PM (KuU4f)

46 Haven't had a good hushpuppy in years.

I haz sadz.
Posted by: Y-not on the phone at January 25, 2015 04:42 PM (9BRsg)


the first Lee Bros cookbook has two, and one is identical to what I was used to in the south

it's the only one I make

Posted by: artisanal 'ette at January 25, 2015 04:46 PM (IXrOn)

47 Sooth - It is *very* likely to be a failed defroster thermostat. Easy fix, and cheap..., ~$15.00

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:46 PM (F2IAQ)

48
Every fridge I've had in my life has been a lemon.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 04:47 PM (ObXhH)

49 Congrats bergerbilder!!!

Posted by: Y-not on the phone at January 25, 2015 04:47 PM (9BRsg)

50 http://tinyurl.com/ns7zjta

Posted by: begerbilder at January 25, 2015 04:43 PM (8MjqI)



That is awesome. Happy anniversary!

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:48 PM (KuU4f)

51 Lest we forget, every time a ref throws his little yellow flag it's for violating one rule or the other. It's cheating when a player violates a rule and no matter how petty it may be, there's a penalty involved.

The Seafawks are the most penalized team in the league.

Just thought I'd share that with y'all.

Posted by: Hank at January 25, 2015 04:48 PM (EU/xj)

52 Today, since I owe making a meal to the lovely and legalistic Mrs naturalfake,

I'm cooking my Mom's Swiss Steak.


Although, her recipe is more like Swiss Pot Roast.

Awesome smells are wafting from the oven currently.


Has anyone stated yet that-

Smoked Paprika is the Spice of the Gods?

Well, it is.


Probably what those crazy giant worms were eating on the Planet Arrakis.

I expect to be able to fold space shortly after dinner tonight.

Posted by: naturalfake at January 25, 2015 04:48 PM (KBvAm)

53 OT, but speaking of balls, Scott Walker.

I want it on record that I have been saying Walker-Haley since November 2012.

Posted by: blaster at January 25, 2015 04:48 PM (Rx8ML)

54 I don't care what nobody says, I think Ina Garten is hot.

Posted by: Eromero at January 25, 2015 04:48 PM (go5uR)

55 Pizzas are flat balls. Just sayin'. ;-)

Posted by: Y-not on the phone at January 25, 2015 04:48 PM (9BRsg)

56 40
That's pretty darned cool, berger - I'm sure she loved it.
And those sauerkraut balls sound awesome. I now have an excuse to find myself traveling through Akron...

Posted by: The Chicken at January 25, 2015 04:48 PM (k9San)

57 can someone explain this equation to the journalism majors of America?

Hey, I don't cover physics, but I don't have to because Brady is guilty. The science is settled.

Posted by: Matt (?) Thrush at January 25, 2015 04:49 PM (FcR7P)

58 Red Hot and Blue has good hush puppies.

Posted by: blaster at January 25, 2015 04:49 PM (Rx8ML)

59 Off to walk dog

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:50 PM (F2IAQ)

60 Hush puppies

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

We don't have time for that crap!

Posted by: Sherif Buford T. Justice of Texas at January 25, 2015 04:50 PM (KFdZd)

61 Seconded on the sauerkraut balls. They sound great!

Posted by: Y-not on the phone at January 25, 2015 04:50 PM (9BRsg)

62 Ooh, I bet you could make a delicious appetizer if you mix together sauerkraut, swiss cheese, corned beef and breadcrumbs made out of rye bread. Deep fry em and serve with thousand island dressing. Reuben balls. heh.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:52 PM (KuU4f)

63 The WSJ had a bunch of good foodie topics this past week, or so.

A Visit to the Home Kitchen of Cleveland Chef Jonathon Sawyer

Table Settings That Set High Expectations

Stick to Short Ribs: Warming Winter Comfort Food

A Recipe for Orange, Almond and Pomegranate Cake
(A Healthy Cake That's Deceptively Delicious)

Chef Mike Lata's Recipe for Root-Vegetable Pasta Carbonara


There all here, and all worth reading:

http://online.wsj.com/public/page/news-food-cooking-drink.html

Posted by: artisanal 'ette at January 25, 2015 04:52 PM (IXrOn)

64 "But first, can someone explain this equation to the journalism majors of America? Did none of them take physics?

"P1 x V1/T1 = P2 x V2/T2"

I don't know how to respond.

I was a J major in college, but I learned this formula in high school.

(Add it was in chemistry, not physics.)

Posted by: FireHorse at January 25, 2015 04:53 PM (r5Qcm)

65 Thanks all. I am truly blessed.

Posted by: begerbilder at January 25, 2015 04:53 PM (8MjqI)

66 Pizzas are flat balls. Just sayin'. ;-)
Posted by: Y-not on the phone at January 25, 2015 04:48 PM (9BRsg)



hehe, so true

Posted by: artisanal 'ette at January 25, 2015 04:54 PM (IXrOn)

67 Oops. Off, defiled fowl sock.

Side note - any know about this "Tastefully Simple" company?
My sis gave me a packet of potato cheddar soup out of some gift basket she received (I assume because she doesn't like it). It's just a powdered mix, but I was thinking of making it for dinner and adding in a real potato diced up...

Posted by: shredded chi at January 25, 2015 04:55 PM (k9San)

68 Afternoon all. Interesting weekend at Andrews AFB. Getting ready for the blizzard tomorrow. Wife went food shopping while I drove back- see how I tied it to this thread?

Posted by: Nevergiveup at January 25, 2015 04:55 PM (nzKvP)

69 OK. Dad said he heard the Patriot balls were 17% under specs. The Pressure temp equation is WRT to absolute zero. It was raining so above zero C or 273K in the stadium. Room temp is 25C or 298K. So if the footballs were set to the bottom spec inside they might be 10% low IF the NFL officials did their check on the football field rather than later inside a normal room temp.

Bottom line the Cheatriots were at least 7% low on purpose.

Posted by: PaleRider at January 25, 2015 04:55 PM (7w/kf)

70 You know, PV=nRT is the reason your shower curtain sucks inwards when the water is on and even more so when the water is hot.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 04:55 PM (KuU4f)

71 I'm an idiot, and really don't know how to cook. But I'm willing to learn.

So a question.

How do you make good meatballs?

Posted by: HH at January 25, 2015 04:55 PM (Ce4DF)

72 Meatballs...

My grammie had a good meatball recipe that's bread free which is good for those of us who can't eat or...shouldn't eat it. Haha.

Anyway, I'm going by memory here, but basically your going to mince celery and onion and put that in the meat ball mixture. Season as you like your meatballs. Then brown them on all sides and let them boil in tomato juice.

Boiling meat always frightens me, but somehow this works. Then add to your sauce and you're done. They manage to stay tender despite no breading and my husband complains if I make them any other way.

Posted by: Lauren at January 25, 2015 04:56 PM (MYCIw)

73 How do you make good meatballs?
Posted by: HH at January 25, 2015 04:55 PM (Ce4DF)

Order in

Posted by: Nevergiveup at January 25, 2015 04:56 PM (nzKvP)

74 How do you make good meatballs?
Posted by: HH at January 25, 2015 04:55 PM (Ce4DF)


hooboy

to bake or not to bake (I never do - unless they are oversized).

Posted by: artisanal 'ette at January 25, 2015 04:57 PM (IXrOn)

75 >>>can someone explain this equation to the journalism majors of America?


Hey, I don't cover physics, but I don't have to because Brady is guilty. The science is settled.

Posted by: Matt (?) Thrush at January 25, 2015 04:49 PM (FcR7P)<<<




A football under 12.5 PSI should no longer be considered a football, and be reclassified as a dwarf-football.

Posted by: Neil DeAss Tyson at January 25, 2015 04:57 PM (tdmtT)

76 Could you subtitute rice as your binding agent?

Posted by: Y-not on the phone at January 25, 2015 04:58 PM (9BRsg)

77 Finally watched Le Chef

very good movie

packed with fun food stuff

Posted by: artisanal 'ette at January 25, 2015 04:59 PM (IXrOn)

78 You'll live my balls.

Posted by: Pete Schweaty at January 25, 2015 04:59 PM (81OM+)

79 HH, the biggest advice I can give you no matter what recipe you follow, is to not overwork the meat. If you try to make it too perfect, you'll end up with hard meatballs. Just lightly combine the ingredients (think fold, not stir) and then form balls that stay together but aren't super tight.

Also, in my above meatball recipe, I forgot to add that you need an egg to bind everything during the mixing stage! Duh, obviously, but it slipped my mind.

Posted by: Lauren at January 25, 2015 04:59 PM (MYCIw)

80 They can explain that equation over at Hot Air...

Posted by: Mike Hammer, etc., etc. at January 25, 2015 04:59 PM (F2IAQ)

81 Hey just an aside the dope decommio told everyone to stay home tomorrow and get for the snow storm but he has not cancelled the Schools? Fuck the kids I guess?

Posted by: Nevergiveup at January 25, 2015 04:59 PM (nzKvP)

82 Or potato starch?

Posted by: Y-not on the phone at January 25, 2015 04:59 PM (9BRsg)

83 Best meatballs I have ever made. Yes, it seems weird to add the warm water but it will give you the most tender meatball you've eaten.

I usually use all beef instead of the beef/pork/veal combo.

Also, I bake them sometimes instead of frying (I hate the cleanup). 350 for about a half hour does it fine.

http://www.raos.com/raos-famous-meatballs-recipe

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 05:00 PM (KuU4f)

84

Round?

Dim Sum.

So much dim sum yum.

Posted by: artisanal 'ette at January 25, 2015 05:00 PM (IXrOn)

85 Y-not, I've never tried rice, but I have heard that mashed cauliflower makes a great substitute for the bread. It doesn't change the taste and you sneak a veggie in for good measure. I haven't tried it, but it's in one of my paleo cookbooks.

Posted by: Lauren at January 25, 2015 05:00 PM (MYCIw)

86 Meatball wars!

Posted by: Garrett at January 25, 2015 05:01 PM (81OM+)

87 I have previously had the smoked SPAM (good), and bacon SPAM (very good), just had the chorizo SPAM (very very good).

Picked up a can of the teriyaki SPAM also, will report back...

Posted by: OG Celtic-American at January 25, 2015 05:01 PM (jOumW)

88 Oh and also note that the Rao's meatballs freeze very well. The recipe makes a monster amount, so I always freeze half of them for another time.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 05:02 PM (KuU4f)

89 Boudin balls served with yellow mustard for dipping. Yum, may have to make some for the Super Bowl. That will go great with the King Cake we ordered.

Posted by: no good deed at January 25, 2015 05:02 PM (w3a0Z)

90 I expect to be able to fold space shortly after dinner tonight.

Is that better or worse than "so bad the dog cried".

Posted by: DaveA at January 25, 2015 05:02 PM (DL2i+)

91 71 I'm an idiot, and really don't know how to cook. But I'm willing to learn.

So a question.

How do you make good meatballs?
Posted by: HH at January 25, 2015 04:55 PM (Ce4DF)

Depends on what kind you like as to specific ingredients, but the basics are a pound or more ground meat, usually an egg or two, a binder like crushed crackers or bread crumbs (almond meal or crushed pork rind for low carbers), and your spices and other stuff you want in it.

Mix all that mess up, form into uniformly sized balls. At this point you can pan fry them or bake them. Baking is at 350 for 20 min or so. I prefer to pan fry at a higher temperature for a nice browning on the outside then remove them to a baking sheet and let them finish cooking through in the oven. That way I get the crispy outside you want without any nasty uncooked surprises lurking inside the meatball.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:02 PM (KkVB6)

92 So much dim sum yum.

Posted by: artisanal 'ette at January 25, 2015 05:00 PM (IXrOn)


I love dim sum.I love dumplings.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 05:04 PM (KuU4f)

93 The past few times I have cooked my meatballs I have done it in the oven in a 13x9 with about 1/2 inch or so of water. They still get browned, but it's easier and no messy stovetop.

I have some red gravy going as we speak.

Posted by: Infidel at January 25, 2015 05:04 PM (ceok8)

94 The bread or oatmeal, or veggies are not a binder for meatloaf or meatballs they add/hold in moisture and give a good texture. The egg(s) are the binder.

Posted by: PaleRider at January 25, 2015 05:05 PM (7w/kf)

95 nsf food related topic but okay for balls related topic

This, apparently, is a backpack specifically designed to look like a ball sack.

http://www.buzzfeed.com/mrloganrhoades/its-a-scrote-tote#.qfD3EL358

Posted by: artisanal 'ette at January 25, 2015 05:05 PM (IXrOn)

96 Gosh, hush puppies sound good.

Posted by: Ricardo Kill at January 25, 2015 05:06 PM (FhL32)

97 Fuck the kids. Woohooo. Fuck the kids.

Posted by: harry reid's parrot at January 25, 2015 05:07 PM (L6/+u)

98 I love hush puppies. I need to figure out how to make them.

Posted by: Lauren at January 25, 2015 05:07 PM (MYCIw)

99 Is it true Mrs Begerbilder got wood for their 40th anniversary?

Posted by: andycanuck at January 25, 2015 05:08 PM (L6/+u)

100 PV=kRT.

k is the compressability factor. Gases like freon and carbon dioxide will drop pressure more with a drop in temperature. If the Pats inflated with butane at rt, they would be almost flat at freezing.

Posted by: begerbilder at January 25, 2015 05:08 PM (8MjqI)

101 Smoked Paprika is the Spice of the Gods?

Well, it is.


Probably what those crazy giant worms were eating on the Planet Arrakis.

I expect to be able to fold space shortly after dinner tonight.

Posted by: naturalfake at January 25, 2015 04:48 PM (KBvAm)
------------
The spice must flow!

I love smoked paprika and use it in my Bocaditos Espanoles:
6 slices thick cut bacon, cooked until crisp
2 cups lightly packed grated Manchego cheese
1/2 cup cream cheese, softened
1/2 cup dried tart cherries, chopped
1/3 cup salted and toasted almonds, roughly chopped
1 tsp smoked paprika
1/2 tsp salt (optional)
24 wee little phyllo cups

Combine bacon, Manchego, cream cheese, cherries, almonds, paprika, and salt and pulse or hand mix until mixture is blended. You should see little bits of the ingredients. Refrigerate until cold.

Preheat oven to 350 degrees.

Roll the mixture into 1" balls; place 1 ball into each cup. Bake for 10 minutes. Remove, let stand for 5 minutes, and serve warm.

Your guests will be putty in your hands.

Posted by: All Hail Eris at January 25, 2015 05:09 PM (KH1sk)

102 Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:02 PM (KkVB6)

I usually add grated Parmesan. And try not to work the mixture too much....they get tough.

Posted by: CharlieBrown'sDildo at January 25, 2015 05:09 PM (Zu3d9)

103 @Lauren,

Surprisingly cauliflower is a really good stand-in for quite a lot of things. I use it in place of potatoes, pulse it into crumbs in the food processor when I want rice, and I even have a recipe for Jalapeño Cheddar muffins that use finely riced cauliflower in place of flour. They have a good, muffin texture, and they taste great. Hubby and kids could not tell the difference, and they're all very picky.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:09 PM (KkVB6)

104 bitterballen with Jenever.

And then the fight stated.

Posted by: JackStraw at January 25, 2015 05:09 PM (g1DWB)

105 There was someone here who made yogurt, and was looking for uses, this recipe has a pint.

A Recipe for Orange, Almond and Pomegranate Cake

http://tinyurl.com/q3wct2u

this really sounds delicious

Posted by: artisanal 'ette at January 25, 2015 05:10 PM (IXrOn)

106 Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:02 PM (KkVB6)

Ok, just run me through this. A pound of meat in a bowl, an egg, mix it together with maybe some crushed crackers? And then form them into the balls and heat them in the oven?

If that works, I can do that. Like I said, I'm not a cook.

Posted by: HH at January 25, 2015 05:10 PM (Ce4DF)

107 My favorite balls ( to eat) are Death Balls. You know those fried sticky dough balls filled with sweet bean paste and coated in sesame seeds.

Word of advice: they do not travel well. Mr brouggt some back from SF and they'd imploded on the plane.

Posted by: Y-not on the phone at January 25, 2015 05:10 PM (9BRsg)

108 I saw a cooking show once that suggested using mini-muffin baking trays for baking meatballs.

Posted by: andycanuck at January 25, 2015 05:11 PM (L6/+u)

109 Even rock stars know that Peavey = nrt

Posted by: Roy at January 25, 2015 05:11 PM (fWLrt)

110 Bottom line the Cheatriots were at least 7% low on purpose.

Not only does PV = nRT, but PV = nRT. You ever feel those little compressors? They get awfully hot. If you pump the balls up right before the refs check 'em (and you just squeeze them), and they approve them...

Posted by: t-bird at January 25, 2015 05:12 PM (FcR7P)

111 Gases like freon and carbon dioxide will drop pressure more with a drop in temperature. If the Pats inflated with butane at rt, they would be almost flat at freezing.
Posted by: begerbilder

Interesting point. What if the Patriots inflated in a warm room with CO2 gas, which is more compressible than air (oxygen - nitrogen), or a mix of nitrogen -butane?

The mind boggles at the possibilities!!!

Posted by: Binjamin Netanyahu...with the Scooby Doo ending at January 25, 2015 05:12 PM (+1T7c)

112 Posted by: CharlieBrown'sDildo at January 25, 2015 05:09 PM (Zu3d9)

Grated Parm is excellent in meatballs! I make Italian meatballs about once a month and I use the Parm instead of bread crumbs, then top it all with marinara and fresh whole milk mozzarella to finish. It's one of my husband's favorite dishes.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:12 PM (KkVB6)

113 Hey look... we do football posts with elbow pics now, too.

And, like everything else here, it's weak and uninspiring.

Posted by: TepidAir at January 25, 2015 05:13 PM (tdmtT)

114 "Ok, just run me through this. A pound of meat in a bowl, an egg, mix it
together with maybe some crushed crackers? And then form them into the
balls and heat them in the oven?"



That should do it. The egg and cracker should act as the binding agents. I make tuna fish and chicken salad using crushed cracker.

Posted by: Ricardo Kill at January 25, 2015 05:13 PM (FhL32)

115 My favorite balls ( to eat) are Death Balls. You know those fried sticky dough balls filled with sweet bean paste and coated in sesame seeds.

omg, I love those.
myself and a friend used to take off from work, and travel quite a bit during lunchtime just to be able to have some

Posted by: artisanal 'ette at January 25, 2015 05:13 PM (IXrOn)

116 Posted by: HH at January 25, 2015 05:10 PM (Ce4DF)

Add salt, pepper, maybe a pinch of oregano, basil and thyme, and if you are adventerous, some parmesan cheese. Just don't beat it to death.

Posted by: CharlieBrown'sDildo at January 25, 2015 05:14 PM (Zu3d9)

117 Posted by: HH at January 25, 2015 05:10 PM (Ce4DF)

That will do it. But make sure you season that stuff before you mix it up. A good sprinkle of salt, pepper, and whatever spices you happen to like (Italian seasoning or garlic and onion powder, etc and so on) will do it.

When I make ground beef meatballs and am feeling lazy I bake them for 20 minutes at 350F. They come out cooked through and juicy every time. I'm gonna say a pound of ground beef should yield you between 12 and 16 meatballs.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:15 PM (KkVB6)

118 40 bb

Mazel tov!

And at #40, to boot!

Posted by: speedster1 on the (new) ipad at January 25, 2015 05:17 PM (1brdf)

119

doughnut holes

doughnut holes

doughnut holes

Posted by: artisanal 'ette at January 25, 2015 05:17 PM (IXrOn)

120 107 Must have been the bean paste. I am trying to remember the small German things made from potato or starch. I have the press for it, (it was mom's rest her soul) but for the life of me I can't remember the name of the dish.

Posted by: Infidel at January 25, 2015 05:17 PM (ceok8)

121 Conch Fritters.

The pinnacle of round food, if done properly, and never North of Alabama Jack's.

Posted by: JDub (was BunkerintheBurbs) at January 25, 2015 05:18 PM (X3xYu)

122 HH @ 106
Well, you must have at least some salt & pepper in the house, right? Some kind of spices? Oregano, garlic powder, cayenne...
Maybe grate a little onion in there?

But I think you have the gyst. You can buy "meatloaf mix" at the grocery store, btw - usually a combo of ground beef, pork & veal - that will make a tastier meatball.

Posted by: shredded chi at January 25, 2015 05:18 PM (Rfh4o)

123 The spice must flow!

I love smoked paprika and use it in my Bocaditos Espanoles:


Wow, that's a crazy recipe.

I can't quite imagine what it would taste like,

but I like every single ingredient

so, I will make it sometime over the next two weeks.

Thanks.

Posted by: naturalfake at January 25, 2015 05:18 PM (KBvAm)

124 second batch of chicken broth is almost done
now what pasta to make?

Posted by: NCJ at January 25, 2015 05:19 PM (/2Qtx)

125 Posted by: Infidel at January 25, 2015 05:17 PM (ceok
---
These? I think it means "road apple" in Chermann:

http://www.food.com/recipe/kartoffelkloesse-german-potato-dumplings-59894

Posted by: All Hail Eris at January 25, 2015 05:19 PM (KH1sk)

126

Gotta dash.

Thanks for the food thread.

Always a treat

Posted by: artisanal 'ette at January 25, 2015 05:19 PM (IXrOn)

127 I would love to cook any of your recipes, but the men in my house refuse to eat outside the box. I'm a pretty good cook , but if i cook anything but meat and potatoes, they won't eat. And it has to be beef. Chicken and pork get dirty looks as if I'm poisoning them and fish is not even touched.

Posted by: abbygirl at January 25, 2015 05:20 PM (Bt2Rc)

128 Oh, and to carry over from yesterday's gardening thread and tie it to our talk about spice...

I'm just ordered some NuMex Twilight pepper seeds. They look so freaking cool, and apparently have a great flavor. We shall see.

Posted by: Lauren at January 25, 2015 05:20 PM (MYCIw)

129 If we're taking fritters, there is nothing better than apple fritters, warm and topped with powdered sugar, served with apple butter.

If you've ever been to the Gatlinburg/Pigeon Forge area in Tennessee, the place to have the best apple fritters and apple butter is The Apple Barn. You will wait to be seated, sometimes a while, but it is always worth it.

Posted by: Mandy P., lurking lurker who lurks at January 25, 2015 05:20 PM (KkVB6)

130 I can't quite imagine what it would taste like,

Posted by: naturalfake at January 25, 2015 05:18 PM (KBvAm)
-----------
It tastes like God loves us and wants us to be happy (and drunk). It's great for cocktail parties.

Sweet, salty, savory, and delicious.

Posted by: All Hail Eris at January 25, 2015 05:21 PM (KH1sk)

131 Better half was harvesting this morning so we are having duck ragout for dinner tonight. Kitchen is smelling awesome.
It is my fantasy that I would be Ina Garten's next door neighbor and get invited over her house for dinner now and again. I was at Costco Friday and they had a bunch of her cookbooks and I bought 4. It took all my restraint not to buy each one. Food pron to the nth degree.
I also read the WSJ yesterday. They usually have a recipe or two I try and love. I have clipped out the asian style short ribs one and that will be next Saturdays dinner.

Posted by: keena at January 25, 2015 05:21 PM (RiTnx)

132 Spatzl. (sp) That is what I was thinking.

Posted by: Infidel at January 25, 2015 05:22 PM (ceok8)

133 @120: spaetzle, I betcha.

Posted by: Lizabth at January 25, 2015 05:22 PM (4xOW+)

134 Nobody mentioned Swedish meatballs? They're the best.

Posted by: lowandslow at January 25, 2015 05:23 PM (+ebSh)

135 lowandslow,

Ikea's horse meatballs, delicious as they may be, have turned me off Swedish meatballs. They are good though.

Posted by: Lauren at January 25, 2015 05:24 PM (MYCIw)

136 Jinx Lizabth, now off to find a recipe.

Posted by: Infidel at January 25, 2015 05:25 PM (ceok8)

137 Well thanks for the input. Going out food shopping fairly soon, and I'm going to try to make my own meatballs.

Hey, hit or miss, can't win without trying...

Posted by: HH at January 25, 2015 05:28 PM (Ce4DF)

138 The spice must flow!

I love smoked paprika and use it in my Bocaditos Espanoles:

---

That sounds really good.

Posted by: Y-not at January 25, 2015 05:29 PM (9BRsg)

139 Good on ya HH. Don't know til you try. Be prepared for mistakes and don't get discouraged!

Posted by: Infidel at January 25, 2015 05:30 PM (ceok8)

140 I was planning to make mashed potatoes tonight, but I just realized I'm low on butter. So I have to make a quick trip to the store. Hopefully it won't be too crowded with people stocking up for DEATH STORM 2015 that is scheduled to arrive late tonight.

Posted by: rickl at January 25, 2015 05:31 PM (sdi6R)

141 I would love to cook any of your recipes, but the men in my house refuse to eat outside the box. I'm a pretty good cook , but if i cook anything but meat and potatoes, they won't eat.
---

I would rather be married to Michael Moore (who clearly loves his food) than someone like that.

My sainted mother-in-law (Italian) married a meat and potatoes (and gravy) French-Canadian. She couldn't even use garlic, poor soul.

Posted by: Y-not at January 25, 2015 05:33 PM (9BRsg)

142 Near the turn of the century before this century, there were huge flocks of veal. Teddy Roosevelt himself killed hundreds of thousands.

Cooks in this century lament the lack of veal, while it is true climate change wiped out the last of them it was the lack of a conservation program that caused the most damage.

Our food monitor, the first lady, insists the tofu veal is better. If cooked in a non stick pan without oil.

So there you have it we can now grow flocks of veal.

Our deal leaders have saved us again.

Posted by: I vote democrat for good reasons at January 25, 2015 05:34 PM (WNERA)

143 "I was planning to make mashed potatoes tonight"

Make Swedish meatballs, they go great with mashed potatoes or noodles.

I really like Swedish meatballs.

Posted by: lowandslow at January 25, 2015 05:34 PM (+ebSh)

144 I'm lucky. My husband does love man food. His favorite thing I make is a fried taco concoction.

However, he'll eat whatever I cook. He doesn't love it all, but he eats it. He likes adventurous food too, so I get to have fun with that.

Posted by: Lauren at January 25, 2015 05:35 PM (MYCIw)

145 I haven't done it yet, but I'm pretty sure you can substitute ground chicken or turkey for the veal in my meatball recipe, btw.

Key thing with them is they are quite soft, so handling them is tricky. I still prefer to sautee them simply b/c the sage-infused butter is soooooo good. But they are delicate, unlike more traditional meatballs.

Posted by: Y-not at January 25, 2015 05:36 PM (9BRsg)

146

OT:

There was some sort of gunplay at the Home Depot in Manhattan on 23rd street today.

And I almost went there around the same time.

Sheesh.

Posted by: J.J. Sefton at January 25, 2015 05:36 PM (CMkNk)

147 However, he'll eat whatever I cook. He doesn't love it all, but he eats it. He likes adventurous food too, so I get to have fun with that.
---

It is a joy to cook for a husband who's a "good eater."

Picking up his dirty socks? Not so much. ;-)

Posted by: Y-not at January 25, 2015 05:37 PM (9BRsg)

148 Glad you're safe, JJ!

Posted by: Lauren at January 25, 2015 05:38 PM (MYCIw)

149 Conch Fritters.

The pinnacle of round food, if done properly, and never North of Alabama Jack's.


The best conch fritters I've ever had were down in Key West, Mallory Square, the two guys down at the end of the pier.

I haven't been down there in years, I wonder if they're still there. I have pix of the last time I had them. Fine eatin', as they used to say back home in Alabama.

Posted by: BackwardsBoy, who did not vote for this sh1t at January 25, 2015 05:39 PM (0HooB)

150 >>There was some sort of gunplay at the Home Depot in Manhattan on 23rd street today.

Gunplay. Does it involve dice?

Posted by: I vote democrat for good reasons at January 25, 2015 05:39 PM (WNERA)

151 "So there you have it we can now grow flocks of veal."


Maybe I'll start me a veal ranch. Where a fella get a set of breeding veal?

Posted by: Ricardo Kill at January 25, 2015 05:40 PM (FhL32)

152 Ikea's horse meatballs, delicious as they may be, have turned me off Swedish meatballs. They are good though.

Posted by: Lauren at January 25, 2015 05:24 PM (MYCIw)


ಠ_ಠ

Posted by: Mister Ed at January 25, 2015 05:41 PM (0Ew3K)

153
But first, can someone explain this equation to the journalism majors of America? Did none of them take physics?

P1 x V1/T1 = P2 x V2/T2


Physics, like math, is hard.

Their soft l'il special snowflake brains could not bear up under the pressure.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2015 05:43 PM (bWFHa)

154 Hopefully it won't be too crowded with people stocking up for DEATH STORM 2015 that is scheduled to arrive late tonight.
-----------------

"Global Warming!"......., in 3...2...

Posted by: Mike Hammer, etc., etc. at January 25, 2015 05:43 PM (F2IAQ)

155 Y-Not @ 141
Yeah, my first thought when I read that was "who doesn't love pork???" - as a single guy, I don't cook much, but one of the easiest and tastiest things I make is a roasted chicken.
And it's pretty cheap. Feeds me (and sometimes the neighbors) for days.

My thought was - don't cook meat & potatoes for a week. They'll learn to love a good chicken & rice dish. Side of asparagus for good measure.

Posted by: shredded chi at January 25, 2015 05:43 PM (Rfh4o)

156 I love that there are so many people who love food - and cook - at HQ.

Posted by: Y-not at January 25, 2015 05:44 PM (9BRsg)

157 OT: On Topic:

There was some sort of gunplay at the Home Depot Dean and DeLuca in Manhattan on 23rd street today.

And I almost went there
to buy meatballs around the same time.

Sheesh.

Posted by: J.J. Sefton at January 25, 2015 05:36 PM (CMkNk)



FIFY.

And no one's the wiser.


*shifty eyes*

Posted by: naturalfake at January 25, 2015 05:44 PM (KBvAm)

158 " I love that there are so many people who love food - and cook - at HQ."

Me too. I love all the OT weekend threads. They're about what make life worth living. Politics is what we have to deal with to try to preserve the freedom to do the good stuff.

Posted by: Lauren at January 25, 2015 05:47 PM (MYCIw)

159 Bitterballen, eh?

Speaking of that, I once dated a woman whose biggest turn-on was to smell that nasty under-ball sweat you get after a long workout wearing spandex bike shorts. "Der Bitterballen Geschvetzenkeit".

So, yeah, that relationship soured pretty quickly.

Posted by: Sharkman at January 25, 2015 05:47 PM (hk/xA)

160 And speaking of Spice:

http://goodnightdune.com/index.html

Posted by: All Hail Eris at January 25, 2015 05:48 PM (KH1sk)

161 I think D.C. would be an excellent place for a venal ranch.

Posted by: Mike Hammer, etc., etc. at January 25, 2015 05:49 PM (F2IAQ)

162 I think D.C. would be an excellent place for a venal ranch.

Posted by: Mike Hammer, etc., etc. at January 25, 2015 05:49 PM (F2IAQ)

163 "My thought was - don't cook meat potatoes for a week."


My mother was a good cook but she didn't take shit kindly. She'd make what she felt like and you'd eat it if you were hungry. Shut up, sit down, and, eat.

She might ask for suggestions but that didn't mean anything. She's surprise us sometimes but it was always good.

Posted by: Ricardo Kill at January 25, 2015 05:49 PM (FhL32)

164 Oh - and growing up at the intersection of the Chesapeake Bay & the Atlantic Ocean, I can't imagine not throwing in some fresh seafood here and there.

Always confused me that my sisters can't stand fresh fish... "we grew up catching flounder the size of a doormat! How do you not crave fish on Fridays"?

Posted by: shredded chi at January 25, 2015 05:49 PM (Rfh4o)

165 She might ask for suggestions but that didn't mean anything. She's surprise us sometimes but it was always good.
Posted by: Ricardo
---------------

My Dad's comment always was, "You didn't have to cook it, so don't complain, be thankful."

Posted by: Mike Hammer, etc., etc. at January 25, 2015 05:51 PM (F2IAQ)

166 I love all the OT weekend threads. They're about what make life worth living. Politics is what we have to deal with to try to preserve the freedom to do the good stuff.
--

Tell ace... maybe we'll get a raise. Or at least dental! lol :-)

BBL, off to the market.

Posted by: Y-not at January 25, 2015 05:52 PM (9BRsg)

167 shredded - Homer Winslow print : http://tinyurl.com/pag7fhc

Posted by: Mike Hammer, etc., etc. at January 25, 2015 05:52 PM (F2IAQ)

168 Don't say, "Sw*d1sh me@tb@lls"! It's my trigger word!!!

Posted by: andycanuck at January 25, 2015 05:54 PM (L6/+u)

169
I love that there are so many people who love food - and cook - at HQ.


Posted by: Y-not at January 25, 2015 05:44 PM (9BRsg)
Well, only speaking for myself, although I would guess a lot of people would agree;
Thanks for the posts...

Posted by: HH at January 25, 2015 05:54 PM (Ce4DF)

170 I don't know how it knows but it always goes off when dinner is ready. I never need to call hubby to dinner.

Posted by: Newly married at January 25, 2015 05:54 PM (WNERA)

171 My lazy Sunday dinner tonight is leftover roast chicken in a curry made with cilantro, garlic, jalapeno, lime, lemongrass, and pineapple. It's a quick and dirty fridge cleaner but surprisingly tasty. One never knows with my impromptus.

Posted by: All Hail Eris at January 25, 2015 05:55 PM (KH1sk)

172 Recipe for Super Bowl victory:

1. Warm game balls to 95 deg F
2. Inflate to League minimum temperature.
3. Wrap inflated balls in Formula One or equivalent tyre blanket or bag to maintain toasty inflated temperature.
4. Submit warmed balls to League for inspection.
5. Utilize cooled, deflated balls at game time to piss off rabid, irritated rivals while kicking opponents asses into the annals of butthurt runner-up fame.
6. Profit.

Posted by: Fritz at January 25, 2015 05:55 PM (dVmLD)

173 I had this nice long post to put into the Daily Beast article that was trying to argue that a 30 degree drop could definitely account for a 2 PSI drop, followed by a lot of smug, self-satisfied liberals saying "See! It's science! You Patriot haters hate science too!"

And they are wrong! Oh, I so wanted to post this, but the Daily Beast apparently has registration turned off.

Anyway, upshot is this: you HAVE to use Kelvins as your temperature unit, or it's wrong, full stop. You need to use a scale that has 0 as a reference point. If we gave ourselves a wide margin, and said the indoor temp was 80 F and the outdoor temp was 30 F, that's a drop from 300 K to 270 K, so the pressure would have dropped from 12.5 PSI to 11.25 PSI, assuming the footballs were just inflated to 12.5 PSI indoors. And that's with a much bigger margin than actually existed! It certainly doesn't account for seeing 10.5 PSI!

So yeah. The Pats fans saying we failed high school chemistry, themselves fail high school chemistry.

Posted by: Andy in Colorado at January 25, 2015 05:56 PM (V+ZH+)

174
Side note - any know about this "Tastefully Simple" company?

My wife used to sell that.

One of those home party sales businesses. A lot of really easy stuff to make - most of it actually tastes pretty good.

Like almost all of this style of stuff, it is overpriced IMHO.

Posted by: PM Rich at January 25, 2015 05:56 PM (eEBON)

175 Speaking of Food...Has anyone here ever ate at any of the restaurants at National Harbor outside of DC?

Posted by: Nevergiveup at January 25, 2015 05:57 PM (nzKvP)

176
quick tv trivia:

Who died first?

a) Johnny Carson
b) Ed McMahon
c) Tommy Newsom

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 05:58 PM (ObXhH)

177 Sidebar story - Siegfried should call Gotterdammerung upon the IRS, let Fenris Wolf chew on the bureaucrats.

Posted by: Anna Puma (+SmuD) at January 25, 2015 05:59 PM (tXIb7)

178 We were always told, this is what's for dinner. If you don't like it go to bed hungry. The only time that happened was when she made cabbage rolls. Ack, the smell. Although, she never did make us eat liver or chicken gizzards.

Posted by: Infidel at January 25, 2015 05:59 PM (ceok8)

179
btw, in case you're wondering, Doc Severinsen is 87.5 yrs old

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 05:59 PM (ObXhH)

180 Ricardo, occasionally, Mom would let me just put butter & parm cheese on my spaghetti (we ate a LOT of spaghetti) - just wasn't worth my whining, I guess.

My ex? She was the worst cook, and fed the kids almost exclusively frozen / canned / boxed crap. 9year old daughter learned to eat only chicken nuggets, mac & cheese or pizza. After i came into the picture, she would cry, then send herself to bed at 5 without dinner.
5 year old son? He'd they anything. Calamari, mussels, brussel sprouts, chicken liver, boiled peanuts, octopus... Basically, if I was eating it, he wanted to try it.

Eventually, I became the cook, and developed ways to get little girl to eat veggies. But to watch her pick a damned pea or a carrot slice out of homemade chicken pot pie was frustrating, to say the least. Boy would eat a whole pie if I let him...

Posted by: shredded chi at January 25, 2015 06:02 PM (Rfh4o)

181 I'm guessing (c).

Posted by: HH at January 25, 2015 06:02 PM (Ce4DF)

182
C is incorrect.

Carson died in 2005; his 10yr death anniversary was two days ago.

Newsom was next in 2007. McMahon passed in 2009.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:05 PM (ObXhH)

183 My mom never let me help cook (in her mind I was forever the baby).
Now it makes me really happy when my daughters volunteer to help cook. It's such a pleasant bonding activity.

Posted by: votermom at January 25, 2015 06:09 PM (cbfNE)

184
True or False?

McMahon was a Marine Corps fighter pilot/instructor during WWII.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:11 PM (ObXhH)

185 A thread on round food, and chocolate truffles haven't been mentioned yet?

"What, are you people on dope?!"

Posted by: RedMindBlueState at January 25, 2015 06:13 PM (278ya)

186 Some of my most pleasant memories are of helping mom cook or bake some special holiday dish, and the dog and cat staring at us, waiting and praying for something to fall to the floor.

Posted by: All Hail Eris at January 25, 2015 06:13 PM (KH1sk)

187 I'm coming down with a cold, so natch, I made chicken soup for dinner. Delicious, if I say so myself, and I do.

Posted by: pep at January 25, 2015 06:13 PM (4nR9/)

188 174 - PM Rich
Thanks. I thought that comment got lost. Yeah, I figured it was way overpriced mail-order, but home sales party sounds right...
I decided to be lazy & not cook today. May just order a calzone from local delivery joint.


Mike Hammer. Thanks - nice print. I actually have an old Polaroid in my desk with a pic of me holding a flounder about three feet long. That was at lwast two generations ago...Nobody believes they grow that big (I guess they don't anymore?).

BTW - how'd he do?

Posted by: shredded chi at January 25, 2015 06:15 PM (Rfh4o)

189 Some of my most pleasant memories are of helping mom cook or bake some special holiday dish, and the dog and cat staring at us, waiting and praying for something to fall to the floor.


^^^This

I learned so much at the elbow of my mom or a grandma. Or great aunt Martha who taught me to bake bread.

Posted by: Infidel at January 25, 2015 06:18 PM (ceok8)

190

But first, can someone explain this equation to the journalism majors of America? Did none of them take physics?

P1 x V1/T1 = P2 x V2/T2



Getting journalism majors to take physics is like getting Obama to read the Constitution. A nigh impossible task.

Posted by: chemjeff at January 25, 2015 06:18 PM (9GG/0)

191 The best conch fritters I've ever had were down in Key West, Mallory Square, the two guys down at the end of the pier.


Posted by: BackwardsBoy, who did not vote for this sh1t at January 25, 2015 05:39 PM


The first time I had them was in Key West 30 years ago. However, when ordering my wife and I did not know how to pronounce conch. I used the hard "ch" sound only to be corrected that it's "conk". Better yet was wife just ordered them as "cock" fritters. We still laugh about it today.

Posted by: olddog in mo at January 25, 2015 06:19 PM (6MqSe)

192 Tonight's random dinner recipe is Fennel spiced Pork Tenderloin with Blackberry Sauce.


Not much of a fan of mixing fruit with meat, but I'll give it a go.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 06:19 PM (KuU4f)

193 So...non-food question.

Overnight the conversation in New England seems to have gone from "balls" to "OMG, how many inches?!"

Who the hell is calling the shots in the newsrooms around here? Bawney Fwank?

Posted by: RedMindBlueState at January 25, 2015 06:20 PM (278ya)

194
wait, what's this?

a blizzard headed our way??

Mike Wankum just said so.

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:21 PM (ObXhH)

195 Saffron risotto with diced chicken livers added

Posted by: Ben Had at January 25, 2015 06:21 PM (PuzlK)

196 Dinner for us tonight is a chicken, sweet sausage, and red peppers. Somehow when cooked together they become magical.

Posted by: Lauren at January 25, 2015 06:22 PM (MYCIw)

197 Not much of a fan of mixing fruit with meat, but I'll give it a go.


Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 06:19 PM


Definitely try it. I have a recipe for venison medallions in a blackberry sage sauce....Phenomenal. Works well with beef or pork tenderloin, too. Serve it with a wild mushroom and leek compote.

Posted by: RedMindBlueState at January 25, 2015 06:22 PM (278ya)

198
P1 x V1/T1 = P2 x V2/T2


****


So we're talking about Boyled foods?

Posted by: Muldoon, a solid man at January 25, 2015 06:22 PM (NeFrd)

199 Mmm risotto. That may have to be my side. The problem with risotto is I can't stop eating it.

Posted by: Lauren at January 25, 2015 06:22 PM (MYCIw)

200
holy cats!
they're predicting 19 inches -- why is this the first I'm hearing of this?

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:23 PM (ObXhH)

201 I had elk with some sort of berry sauce in Breckenridge a few years ago. It was very, very good.

Posted by: Lauren at January 25, 2015 06:24 PM (MYCIw)

202 How is it possible to cook a dish in a saute pan with a leek in it?

Posted by: Muldoon, a solid man at January 25, 2015 06:25 PM (NeFrd)

203 My God, if you're watching CBS reporting from their fainting couches, you'd get the impression that the world is about to end because of the incoming storm.



Posted by: Burn the Witch at January 25, 2015 06:25 PM (xSCb6)

204 failed high school chemistry,

Right next to the heater in the steam room is an Ideal gas for cheating.

Posted by: DaveA at January 25, 2015 06:26 PM (DL2i+)

205 Grilled duck breasts with blackberry sage sauce is fantastic

Posted by: Ben Had at January 25, 2015 06:26 PM (PuzlK)

206 183 My mom never let me help cook (in her mind I was forever the baby). 
--------------------
Aww. Just the opposite for me, votermom - I was the baby of 4, and Mom loved it when I was underfoot in the kitchen.
very fond memories of making spaghetti sauce, lasagna, and whatever else with her...
I relished putting the giblets in that old hand-crank grinder to make stuffing for Thanksgiving. And you just reminded me that I need to learn how to make her peach cobbler from scratch before it's too late.
And her pickled beets!

Posted by: shredded chi at January 25, 2015 06:27 PM (Rfh4o)

207 198
P1 x V1/T1 = P2 x V2/T2

****
So we're talking about Boyled foods?

--

May cause gas.

Posted by: votermom at January 25, 2015 06:27 PM (cbfNE)

208 @199 Lauren- Have you tried adding a white wine as part of you liquids in the risotto?

Posted by: Ben Had at January 25, 2015 06:29 PM (PuzlK)

209 McMahon was a Marine aviator/instructor - WWII or Korea, not sure - or both. Just barely missed meeting him a few years back when he was at the Miramar Air Show. But nobody told some of us volunteers over at the static display that he was in our flight line chalet.

Another Marine aviator, Jerry Coleman, baseball player and long-time radio announcer (Padres) passed last year. The guy was 100%, physically and mentally, last time I saw him, which wasn't that long before he fell, hit his head, and cascaded to his end. He flew SBDs in the Solomons Campaign, among other things. Very nice guy.

Posted by: rhomboid at January 25, 2015 06:29 PM (afQnV)

210 For those of you who like game cooking, but not recipes that include the instructions "add one can of cream of mushroom soup," I highly recommend getting your hands on American Game Cooking by John Ash. Definitely one of the best cookbooks I own.

http://tinyurl.com/lythohp

Posted by: RedMindBlueState at January 25, 2015 06:30 PM (278ya)

211 Ben,

Yep! I usually put white wine in as my first round of liquid.

Posted by: Lauren at January 25, 2015 06:31 PM (MYCIw)

212 Conch fritters, Marathon key roadside shacks, or at the Green Turtle in Islamorada...

National Harbor... pffft. All ghetto whores and feral yutes. Don't walk around there at night. The seafood places aren't bad if you can put up with the screeches and beeches from the syphilitic crack hos having cat-fights in the street. NH has to run full time security as well as the po-po to keep the scum from floating to the top.

Posted by: OG Celtic-American at January 25, 2015 06:31 PM (jOumW)

213 >>>holy cats!

they're predicting 19 inches -- why is this the first I'm hearing of this?

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:23 PM (ObXhH)<<<

**shrieking hysterically**
Oh, the humanity!!! This is going to be the worst storm in the history of history!!! Polar bears are going to seek refuge from their rapidly melting ice floes and invade New England!!! Everyone better stock up now on essentials like toilet paper before we are buried forever from our supply lines and end up living like Venezuelans!!!

Posted by: Biff Buffington, weatherman of the Howie Carr show at January 25, 2015 06:33 PM (tdmtT)

214
never deployed in WWII, but went to Korea, I think

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:33 PM (ObXhH)

215 Charles, as always a tasty thread. Once again I find myself wanting to try the recipes. And I don't care for meatloaf.

Posted by: Misanthropic Humanitarian at January 25, 2015 06:33 PM (oXqU7)

216 Italian-stuffed blouse!

http://tinyurl.com/qd6ndnu

Posted by: Giada De Laurentiis at January 25, 2015 06:33 PM (uSAVP)

217 Posted by: Biff Buffington, weatherman of the Howie Carr show at January 25, 2015 06:33 PM

I can't wait to hear Biff reporting from the side of 128 tomorrow! That is, unless a polar bear eats his cameraman first...

Posted by: RedMindBlueState at January 25, 2015 06:35 PM (278ya)

218 Only food comment is that I just made a BLT to use up some bacon. Baked it, after sprinkling on black pepper and fresh rosemary from the back yard. Then, on wheat toast, added bibb lettuce picked 1 minute prior, also in the back yard, and the last of the San Diego small-beefsteak tomatoes (also from the back yard) still in the frig (pulled the last plant out last week).

You might guess we're not expecting 19 inches of snow in THIS zip code ....

Oh my.

And, in somber artistic allusion to the absent gun thread (quiet sob), let me conclude by saying I'ma gonna go out to the garage and reload some .38 special. Plasted 158g round nose, a Spanish-sourced powder called CSB-1 here in the states (loads like Universal). And the laptop playing the archived GunTalk radio show ......

JJ: that sounds unpossible, about the gun play @ Home Depot. I mean, guns are so controlled in NYC that they are scarcer than weapons-grade plutonium or a 32-oz soda, right?

Posted by: rhomboid at January 25, 2015 06:35 PM (afQnV)

219 Szechuan Noodles
Ingredients:

1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter


It sounds like that should be an either/or. Either the Pbutter or the tahini, especially since there's sesame oil at the end of the recipe.

Posted by: weft cut-loop at January 25, 2015 06:35 PM (Zi7PZ)

220 1st or the 5th 100 year storm of the decade? Almost like winter is a surprise every year. OMFG a global warming storm.

Posted by: Bob from table9 at January 25, 2015 06:35 PM (WNERA)

221 Dunno why, it was homemade pizza week.

Posted by: artisanal 'ette at January 25, 2015 04:44 PM (IXrOn)


Just cant bear to fire up the oven for two....will have Cicero Daughter invite friends over and we make 8-10. Pizza for breakfast! Glghlghghgl. (Homer Simpson sounds).

Posted by: Cicero Kaboom! Kid at January 25, 2015 06:37 PM (uSAVP)

222 yeah, those bitterballen thingies look just like hush-puppies

Posted by: OregonMuse at January 25, 2015 06:37 PM (I/aey)

223 that's "plated" 158g round nose bullets, thank you very much

though "plasted" bullets almost sounds like it might be something you could buy, perhaps something very scary and closely regulated by the ATF

Posted by: rhomboid at January 25, 2015 06:38 PM (afQnV)

224 Oh, the "oh my" was in reference to the mostly home-sourced BLT.

If the wife doesn't respond when I offer her the second one using up the rest of the bacon, I might eat that one too.

Posted by: rhomboid at January 25, 2015 06:40 PM (afQnV)

225 " "add one can of cream of mushroom soup,"


A good chick friend of mine made some pork chops on the stove top in a pan using cream of mushroom soup. They simmered an hour or hour and half and then she used the soup as a gravy for mashed potatoes.

Never saw anybody make chops that way before but they were great.

Posted by: Ricardo Kill at January 25, 2015 06:41 PM (FhL32)

226 Mmmmmm I love BLTs.

Did I tell you guys that last weekend I had a BLT made with thick hunks of roasted pork belly? It was so good.


Actually, I must freely admit that I love pretty much all food. Which is why I'm more round than straight up and down.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at January 25, 2015 06:42 PM (KuU4f)

227 I would like to thank the person that mentioned the grilled bacon,cheese and jalapeno sandwiches. They have become a lunchtime staple.

Posted by: Ben Had at January 25, 2015 06:47 PM (PuzlK)

228 NOOOOOOOOD!

KHAAAAAAN!

Posted by: Y-not at January 25, 2015 06:47 PM (9BRsg)

229
What sucks is I'll need vittles tomorrow.
--chicken boobs
--steak
--rice
--bread
--milk
--eggs
--water

Posted by: Soothsayer of The Righteous And Harmonious Fists at January 25, 2015 06:48 PM (ObXhH)

230 We just had quiche for dinner. Made it with youngest kid to use up leftover bacon

Posted by: votermom at January 25, 2015 06:48 PM (cbfNE)

231 Grilled cheese and tomatoes from the garden is a great sammich to.

Posted by: Infidel at January 25, 2015 06:48 PM (ceok8)

232 Giana's melons are fantastic.

Posted by: Garrett at January 25, 2015 06:50 PM (abhua)

233 Giada.
Not Giana.
Not Guadalupe.
Giada.
And her melons.

Posted by: Garrett at January 25, 2015 06:53 PM (abhua)

234 231 Grilled cheese and tomatoes from the garden is a great sammich to.

Posted by: Infidel
--------------------
Skip the grilling.
the #1 way to eat eat garden fresh tomatoes is on wonder bread with Duke's mayo, salt & pepper, and a drizzle of balsamic if you want to get fancy.

Posted by: shredded chi at January 25, 2015 06:54 PM (MNe+h)

235 We just had quiche for dinner. Made it with youngest kid

I swear you do come up with the damnedest recipes.
I'd say I'd try it sometime, but I'd be lying.
Too much sympathy for your next-youngest kid.

Posted by: Stringer Davis at January 25, 2015 06:58 PM (xq1UY)

236 I am sipping Arak while Mr Y-not assembles a mezze plate of olives, asstd meats, dolmas, almonds, dried fruits, and other nibbles.

Life is good.

Posted by: Y-not at January 25, 2015 07:01 PM (9BRsg)

237 Garrett,
there is always Kary Osmond - the Canadian celebrity chef with melons that rival Giada... cute as a button, and wholesome as the day is long.

Posted by: shredded chi at January 25, 2015 07:02 PM (MNe+h)

238 232
Giana's melons are fantastic.


They aren't that big, really, but as with all good cooks, she understands that presentation is a crucial part of the experience.

Posted by: pep at January 25, 2015 07:06 PM (4nR9/)

239 Husband is returning early from a hunting trip. I thought he'd be back tomorrow. I miss him, but I have a dilemma. All weekend I've been batchin' it, cooking for myself the stuff he doesn't really like, and I had planned to do that tonight. I may go ahead and do that and send him to Wendy's for himself whenever he gets here.

Another margarita is in order while pondering #firstworldproblems

Posted by: stace at January 25, 2015 07:10 PM (ImzkZ)

240 236 -
mmm, feta stuffed calamata olives. I think I have some in the fridge...

Posted by: shredded chi at January 25, 2015 07:15 PM (MNe+h)

241 And, Y-Not, you make your own dolmas? Fancy, if so. I'm impressed.
The nearby commissary has a little olive bar that makes "ok" dolmas, but not great.

Posted by: shredded chi at January 25, 2015 07:18 PM (MNe+h)

242 235 We just had quiche for dinner. Made it with youngest kid

I swear you do come up with the damnedest recipes.
I'd say I'd try it sometime, but I'd be lying.
Too much sympathy for your next-youngest kid.

--

OMG I nearly choked laughing.
You bad.

Posted by: votermom at January 25, 2015 07:28 PM (cbfNE)

243 I'm not much of a cook, but I do read the food threads, hoping some of your expertise will rub off on me.

I have a question: What about onions? There are so many different kinds. Are some better suited to different recipes than others?

Posted by: rickl at January 25, 2015 07:31 PM (sdi6R)

244 the #1 way to eat eat garden fresh tomatoes is on wonder bread with Duke's mayo, salt & pepper, and a drizzle of balsamic if you want to get fancy.

No, number 1 is off the vine.

Posted by: Infidel at January 25, 2015 07:31 PM (ceok8)

245 rickl, as far as almost any cooking goes, stick with the yellow (sometimes called brown) onions. They have the most flavor and still get sweet with carmelization. I'm sure some will disagree, but the white, red, Walla Walla, Vidalia, etc. are just too mild to work as well cooked. They're great for salads, sammiches and other raw preparations.

Posted by: Plum Duff (formerly lurker_above) at January 25, 2015 07:39 PM (9R0K2)

246 There are all sorts of onions out there and all have their uses. For sauté purposes, yellow, sweet, and shallots. White for stir fry.

Red for salads and most raw applications.

Posted by: Garrett at January 25, 2015 07:40 PM (abhua)

247 I think I see an onion thread a-comin'. You surely could spend a whole afternoon discussing their care, feeding, and applications.


Posted by: Stringer Davis at January 25, 2015 07:40 PM (xq1UY)

248 Oh yeah, and yellow onions are real cheap too, so that's a plus!

Posted by: Plum Duff (formerly lurker_above) at January 25, 2015 07:40 PM (9R0K2)

249 243 Some recipes call for certain types of onions. If it's raw onions most think red onions are best.
For cooking I just get the cheapest kind, which is usually small yellow onions.

Posted by: votermom at January 25, 2015 07:41 PM (cbfNE)

250 Shallotts? Dunno. Ask the lady:
http://tinyurl.com/msm6k9r

Been saving that one. A moron made a King Arthur reference days ago, and mentioned the Lady of Charlotte. I laughed of course because I know it's really the chick with the little onions. Been to college, see.

Posted by: Stringer Davis at January 25, 2015 07:45 PM (xq1UY)

251 We haven't touched scallions an leeks.

Scallions are great for stir fry, too. Also garnish inf, thought often overused as such.

Leeks are great for roasting, carmelizing and soup.

Posted by: Garrett at January 25, 2015 07:45 PM (abhua)

252 Never roasted leeks; I'll have to try that, as I love to roast just about any other vegetable. I didn't think celery would be good roasted (apart from in meat dishes where it's in the juices) but it is excellent, although somewhat bitter so possibly not for everyone.

Posted by: Plum Duff (formerly lurker_above) at January 25, 2015 07:49 PM (9R0K2)

253 Thanks! I have been using yellow onions.

Posted by: rickl at January 25, 2015 07:55 PM (sdi6R)

254 Escort girls http://REGMODELS.RU

Posted by: Tina at January 26, 2015 07:13 PM (95udX)

(Jump to top of page)






Processing 0.03, elapsed 0.0346 seconds.
15 queries taking 0.0128 seconds, 263 records returned.
Page size 139 kb.
Powered by Minx 0.8 beta.



MuNuvians
MeeNuvians
Polls! Polls! Polls!

Real Clear Politics
Gallup
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat