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Food Thread: Cheese, Butter, Irritating Little Birds....And More! [CBD]

Salers, Bleu des Causses, Roquefort and Gaperon

Julie Boulanger cheese.png
From: French Ladies with French Cheeses

Compound butters are fantastic carriers of flavor, mostly because butter absorbs pretty much anything around it. Leave a pat of butter uncovered in the refrigerator for a few days if you don't believe me.

They can be used as a simple garnish for a steak or a burger, melting onto the meat and perfuming it with whatever herbs and spices you feel like. But I think the best use is under the skin of a simple roast chicken. It's a bit messy, and you have to be careful not to tear the skin, but the end result is spectacular. Just make a compound butter (thyme, parsley, lemon zest, salt and pepper is a good start) and gently spread it underneath the skin of the best chicken you can find. With a bit of work and patience you should be able to get it underneath not just the breasts, but also the thighs and legs.

If this works for you, try some finely chopped chipotle pepper butter. It's spicy, but fantastic, and the potatoes will turn out a gorgeous reddish color.

roast chicken.jpg

In case you are worried that you don't have enough fat in your diet, you can put thick-sliced potatoes in the bottom of the roasting pan (I use a cast iron skillet). That way you don't miss a single drop of the butter and chicken fat, and you get really, really good roasted potatoes!

******

I was poking around for interesting things to do with quail, and found this roast quail recipe. It's actually a primer on wild quail, and worth reading even if you don't hunt.

But....I still like butterflying the quail and cooking them in a hot pan. It's messier, but the great crispy, crunchy skin paired with the barely cooked meat is an experience. And it is really fast (just like wild quail).

And....lest you think I am a successful quail hunter....no, I am an extremely bad quail hunter. I can count the number of quail I have bagged on the fingers of one foot. Please do not ask me how many shells I have expended in said hunts.

******

Here is a post from Michael Ruhlman's blog that caught my eye because of this quotation: "...everything we eat is associated with both higher and lower rates of cancer." [trigger warning: the link is to a NY Times article. It's a really good article, but still.....]

Maybe in 200 generations we will figure out that eating a varied diet and staying relatively fit is the best advice. Maybe....but I doubt it.

******

Lemon bars are usually too sweet and gloppy. These aren't. They are, not surprisingly, from The Barefoot Contessa. Ina Garten may be an irritating touchy-feely lefty, but she can cook, and thankfully isn't shy about using butter.

LEMON BARS

For the crust:


  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball.
Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned.
Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Posted by: Open Blogger at 04:00 PM




Comments

(Jump to bottom of comments)

1 Yum!! I want it all.

Posted by: CrotchetyOldJarhead at May 03, 2015 04:01 PM (60Vyp)

2 QUAIL!

Posted by: Y-not at May 03, 2015 04:01 PM (9BRsg)

3 Yay! Food thread!

Posted by: olddog in mo at May 03, 2015 04:02 PM (3eZI/)

4 Will be grilling some pork chops for dinner.

Posted by: eman at May 03, 2015 04:02 PM (MQEz6)

5 In case you are worried that you don't have enough fat in your diet, you
can put thick-sliced potatoes in the bottom of the roasting pan


That seems more like a tip for people worried they're not getting enough starch in their diet.

Posted by: HR at May 03, 2015 04:02 PM (rHXGG)

6 Mmmm, tasty.

Posted by: redenzo at May 03, 2015 04:03 PM (WCnJW)

7 It's really hard keeping those little bastards trapped in the pan while adding the next one.

Posted by: Insomniac at May 03, 2015 04:03 PM (mx5oN)

8 Chicken fat cures cancer and makes FTL travel possible.

Posted by: eman at May 03, 2015 04:04 PM (MQEz6)

9 French elbows are pretty sharp.

Posted by: eman at May 03, 2015 04:05 PM (MQEz6)

10 Posted by: HR at May 03, 2015 04:02 PM (rHXGG)

Ah...but the potatoes soak up all of the butter and chicken fat and then sort of half fry and half roast.

Posted by: CharlieBrown'sDildo at May 03, 2015 04:05 PM (Zu3d9)

11 I think the first time I had quail was at a little Cantina we used to frequent in Houston. Very simple prep w/ cracked pepper and garlic, grilled. Wonderful! I've had fancier versions of quail, but that's my go-to method.

I'm grilling some lamb-apricot sausage that we picked up recently at a new (to us... and fairly new overall) butcher/smoked meat place. The owner is Austrian and used to be the butcher for the best (and kind of the ONLY one, frankly) high-end Italian grocer in Salt Lake.

Everything we've gotten there has been great so far. And I think he'll do up some veal for me sometime... if he can get a few more customers.

Posted by: Y-not at May 03, 2015 04:06 PM (9BRsg)

12 Where is this meat shop, Y-Not?

Posted by: Duke Lowell at May 03, 2015 04:07 PM (KFdZd)

13 Posted by: Y-not at May 03, 2015 04:06 PM (9BRsg)

Grilled quail is scrumptious (Is that this word's first-ever use on AoSHQ?).

I think quail really shines with simple preps.....

Posted by: CharlieBrown'sDildo at May 03, 2015 04:08 PM (Zu3d9)

14 Good Lord, she's beautiful.

And I hear there's some cheese in the picture. I'll keep looking.

Posted by: Merovign, Dark Lord of the Sith at May 03, 2015 04:09 PM (bLnSU)

15 4 Will be grilling some pork chops for dinner.

Posted by: eman
----------------------------
I just finished eating a big fat pork chop that I grilled with some local sweet corn. Excellent meal.

Don't bother spending the extra dollar on "applewood" Kingsford charcoal, btw. Can't taste a difference.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 04:10 PM (FveGt)

16 Here it is, Duke:

http://www.yelp.com/biz/frodys-salt-and-smoke-south-salt-lake

Very odd hours. We happened to have a Friday off so that's when we went.

Posted by: Y-not at May 03, 2015 04:11 PM (9BRsg)

17 Publix down here carries some garlic butter from Ireland in sticks. It's yummy. Beats the Land-O-Lakes stuff by a country mile.

Posted by: BackwardsBoy, who did not vote for this sh1t at May 03, 2015 04:11 PM (0HooB)

18 Damn. That dress.

Posted by: Garrett at May 03, 2015 04:11 PM (r7lu7)

19 When wife isn't watching I slip pat of butter on steaks. She tells me not to do it. But then when it tastes really good and moist, she says "you put butter on it, didn't you." Of course I lie* and she continues to eat the steak.

* She knows I lie but she can claim plausible deniability with doctor I guess.

Posted by: olddog in mo at May 03, 2015 04:12 PM (3eZI/)

20 Julie Boulanger, Actress. Cheese of Choice: not really important. I'll get her whatever she wants.

Grilled pork chops, asparagus and garlic/Rosemary red potatoes for this afternoon. Followed by scotch and a cigar.

Posted by: CrotchetyOldJarhead at May 03, 2015 04:13 PM (60Vyp)

21 Quail are fun to shoot. Hungarian Partridge and Red Legged Partridge are the birds of choice, though.

Posted by: Garrett at May 03, 2015 04:13 PM (r7lu7)

22 Wow.... she could even talk me into...

Cheese eating surrender monkey SEX...

Posted by: BB Wolf at May 03, 2015 04:13 PM (qh617)

23
15 4 Will be grilling some pork chops for dinner.

Posted by: eman
----------------------------
I just finished eating a big fat pork chop that I grilled with some local sweet corn. Excellent meal.

Don't bother spending the extra dollar on "applewood" Kingsford charcoal, btw. Can't taste a difference.
Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 04:10 PM (FveGt)

I am obliged to use an electric grill.
So the chops are marinating in a mixture of olive oil, honey, salt, and pepper.

Posted by: eman at May 03, 2015 04:13 PM (MQEz6)

24 And yep, a layer of potatoes under a chicken makes for a great side dish. With the added benefit of raising the bird off the baking dish.
I usually add in some onions, carrot & maybe celery chunks.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 04:13 PM (FveGt)

25 And yes, I'd coat that chick in the pic with butter.

Then play a game of Nekkid Twister with her.

Posted by: BackwardsBoy, who did not vote for this sh1t at May 03, 2015 04:15 PM (0HooB)

26 Usually when I grill (3 to 4x per week?), I make a foil pouch for taters. Spuds are cheap.
Some kind of fat (olive oil, butter, bacon grease), season to taste, poke a couple holes in the top so smoke can get in - better than french fries for a side.
Just put them on before the protein so they cook all the way.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 04:18 PM (FveGt)

27 That food model appears to be entirely overdressed for the occasion.

Entirely.

Posted by: Tobacco Road at May 03, 2015 04:21 PM (4Mv1T)

28 Posted by: Garrett at May 03, 2015 04:13 PM (r7lu7)

The little bastards are too damned fast. It's as if they don't want me to eat them.

I have never even eaten partridge, but I have read that it is fantastic.

Posted by: CharlieBrown'sDildo at May 03, 2015 04:22 PM (Zu3d9)

29 >>and thankfully isn't shy about using butter.

My kind of woman.

Posted by: Marlon Brando at May 03, 2015 04:23 PM (lQeho)

30 CBD, Thanks for this thread. Mrs. JTB is a 5th generation Wisconsinite. By her standards butter and cheese are two of the fundamental food groups.

Posted by: JTB at May 03, 2015 04:25 PM (FvdPb)

31 Partridge are nice because they are a covey bird, but slightly fatter and slower that quail.

I don't get to shoot at a lot of quail as we only have small pockets of them, but I don't have any problems hitting them when they get up.

Always wish I had a 28 when I do bump into them. The 12 makes a mess of the poor things.

Posted by: Garrett at May 03, 2015 04:25 PM (r7lu7)

32 OT: Talladega update


16 laps to go:



1) Junior



2) Johnson



3) R. Blaney

Posted by: Country Singer at May 03, 2015 04:27 PM (nL0sw)

33 Never had quail, but I have eaten hard boiled quail eggs. Delicious.

Posted by: antisocialist at May 03, 2015 04:27 PM (eGr8Z)

34
Had a great chili cheese dog from the Little League snack shack yesterday.
Then I went back for another... burp. Mistake.

Posted by: wth at May 03, 2015 04:31 PM (wAQA5)

35 So, been craving guacamole for a while now.
went to the grocery store & found out it would cost me $6 for two tomatoes & a small bunch of cilantro (that I won't use after today).

I cheated. $2.50 for a pint of pre-made Pico de gallo, some minced jalapeno, two avocados, squeeze half a lime. Bingo.
And it ain't too bad, either.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 04:33 PM (FveGt)

36 >>I have never even eaten partridge, but I have read that it is fantastic.


Never eaten anything better!

Posted by: Zombie Dave Madden at May 03, 2015 04:37 PM (r7lu7)

37 Dale Jr takes the checkered flag at Talladega!

Posted by: Country Singer at May 03, 2015 04:39 PM (nL0sw)

38 And Jeff Gordon, who had the best car by a mile, never recovered from a pit road penalty on the last stop and wound up sideways somewhere on the back stretch on the last lap.

Posted by: Methos at May 03, 2015 04:43 PM (ZbV+0)

39 Whoa, could not access the site for about half an hour. Slow loadtime.

Posted by: m at May 03, 2015 04:44 PM (WIUGG)

40 Dinner is chicken leftovers. I made some awesome pork adobada yesterday, with rice and beans. Tomorrow I'm going to wrap some of all of it up in a giant tortilla with queso fresco and call it supper.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 03, 2015 04:44 PM (q20+R)

41 Oh and I went to a local french bakery today and picked up what they call a "cruffin". It's a combination muffin/croissant and it is amazing.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 03, 2015 04:47 PM (q20+R)

42 I've been buying tillamook butter lately. It's not as good as Kerrygold, but it's better than the other brands I've tried and I can get it at my little bitty country grocery store.

Posted by: Lauren at May 03, 2015 04:47 PM (dgwPk)

43
This afternoon's treat was meaty frog legs dipped in seasoned Bisquick and fried in peanut oil with grilled sweet corn smothered in real butter, fresh fruit salad with a large dollop of sweetened mascarpone and unsweetened tea.

Oh yeah, mom's peanut butter pie recipe for dessert. Belch!

Posted by: Doctor Fish at May 03, 2015 04:50 PM (P330y)

44 What temp for oven if I try this sear and bake method? I've good deer loin chops marinating and I tend to end up cooking do more doneness that I prefer with pan frying alone.

Posted by: PaleRider at May 03, 2015 04:55 PM (7w/kf)

45 For venison I would set the oven to 325 and keep a close watch on the internal temp. Don't let it get much over 117-120 before you remove it to rest.

Posted by: Zombie Dave Madden at May 03, 2015 04:57 PM (r7lu7)

46 43
This afternoon's treat was meaty frog legs


Where do you buy frog legs? Or did you gig them yourself?

Posted by: olddog in mo at May 03, 2015 04:59 PM (3eZI/)

47 Partridge Family sock Off.


And 117 should give you a perfect, true rare.

Posted by: Garrett at May 03, 2015 04:59 PM (r7lu7)

48
I urinated some cow steaks, grilled 'um, and served fried 'maters, greens, and home made wine to my family while we all listened to my favorite musician Eric Clapner.

Posted by: Joycelyn Elders, MD at May 03, 2015 05:00 PM (P330y)

49 Right this very instant I am eating a bowl of Fitos covered in Tostitos Salsa Con Queso, and drinking a Yuengling Traditional Lager. French, oui?

Posted by: Eromero at May 03, 2015 05:00 PM (go5uR)

50 The most junior member of the troop has requested grilled cheeseburgers for dinner. Can't hardly say "no". She did help me plant my garden this morning.

Posted by: fairweatherbill at May 03, 2015 05:02 PM (xrURQ)

51
Where do you buy frog legs? Or did you gig them yourself?



Posted by: olddog in mo

Olddog, my neighbor's young 21 year old industrious son gig's them and charges $10/lb. We're in South Florida, and frogs live on the canals, making them easy pickings with a small john boat.




Posted by: Doctor Fish at May 03, 2015 05:03 PM (P330y)

52 Elk steaks getting the same treatment, here, tonight. I almost never grill steaks, anymore.

Posted by: Garrett at May 03, 2015 05:03 PM (r7lu7)

53 Posted by: PaleRider at May 03, 2015 04:55 PM (7w/kf)

I will happily defer to Garrett on this one...I simply don't cook enough game to have anything remotely intelligent to say....

Posted by: CharlieBrown'sDildo at May 03, 2015 05:05 PM (Zu3d9)

54 48
I urinated some cow steaks, grilled 'um, and served fried 'maters, greens, and home made wine to my family while we all listened to my favorite musician Eric Clapner.
Posted by: Joycelyn Elders, MD at May 03, 2015 05:00 PM (P330y)

And you all finished the evening by rubbing one out, I'm sure.

Posted by: Insomniac at May 03, 2015 05:06 PM (mx5oN)

55 It was years ago but my best bird hunt was with a cylinder bore 12 gauge black powder shotgun. Used #6 shot, 2F powder and moderate loads. Raised 3 partridge and 2 pheasant all within 30 yards. Five shots, five birds in the game bag with minimal damage.

I'm a decent wing shot but not more than decent. That shotgun did the job. Not everyone wants the slight added work of a BP smoothbore but they are highly effective in the field.

BTW, the birds were delicious.

Posted by: JTB at May 03, 2015 05:06 PM (FvdPb)

56 Favorite cheeses?

Go.

I like a good hard gouda, manchego, most blue cheeses, and mushroomy brie styled cheese called champignon.

Posted by: Y-not at May 03, 2015 05:08 PM (9BRsg)

57 Today is the 12th Aniversary of MUSSION ACCOMPLISHED!!!
Why no mention of that ?

Posted by: Saddam at May 03, 2015 05:09 PM (yrHD6)

58 Posted by: JTB at May 03, 2015 05:06 PM (FvdPb)

Sounds like fun!

I have hunted quail in only one place....a friend's vineyard in the Anderson Valley in Northern CA. They were skittish as hell, and popped up when we were too far to hit 'em. We tried several times over the course of two years, and they were always smarter than we were.

Bastards.

Posted by: CharlieBrown'sDildo at May 03, 2015 05:09 PM (Zu3d9)

59 Here are some birds:

pic.twitter.com/0MLTohvRrS

Posted by: Y-not at May 03, 2015 05:11 PM (9BRsg)

60
58 Posted by: JTB at May 03, 2015 05:06 PM (FvdPb)

Sounds like fun!

I have hunted quail in only one place....a friend's vineyard in the Anderson Valley in Northern CA. They were skittish as hell, and popped up when we were too far to hit 'em. We tried several times over the course of two years, and they were always smarter than we were.

Bastards.
Posted by: CharlieBrown'sDildo at May 03, 2015 05:09 PM (Zu3d9)

Next time use a drone to see where they are.

Posted by: eman at May 03, 2015 05:11 PM (MQEz6)

61 Game steaks are usually cut thinner than beef and have little or no connective tissue to worry about. So carryover is lessened.

Really, all I ever do is salt them and sear them in the skillet with a tiny bit of bacon grease or lard to keep them from thinking about sticking to the pan.

Posted by: Garrett at May 03, 2015 05:11 PM (r7lu7)

62 Posted by: Y-not at May 03, 2015 05:08 PM (9BRsg)

Favorite cheese?

Most of them. The good ones far outnumber the bad ones in my book.

Although Manchego is always a safe bet. I love the nuttiness of it.

Posted by: CharlieBrown'sDildo at May 03, 2015 05:12 PM (Zu3d9)

63 Still dieting. Going to get my rabbit food salad now.

Posted by: Nevergiveup at May 03, 2015 05:13 PM (/tNwW)

64 omg.....lemon bars......damn you CDB....

Posted by: phoenixgirl at May 03, 2015 05:13 PM (0O7c5)

65 Hunting Quail in open country is a lot like tank warfare. It's all about using the topography.

Posted by: Garrett at May 03, 2015 05:14 PM (r7lu7)

66 SOUP, Nevergiveup. Have soup before each meal.

Posted by: Y-not at May 03, 2015 05:14 PM (9BRsg)

67 Favorite cheeses?


Sharp cheddar, most soft goat cheeses (Humboldt Fog etc), taleggio, brie, feta and fresh mozzarella.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 03, 2015 05:14 PM (q20+R)

68 Posted by: Nevergiveup at May 03, 2015 05:13 PM (/tNwW)

You're going to waste away to nothing. You looked fit as a fiddle at the NY/NJ Moron Meetup two months ago.

Posted by: CharlieBrown'sDildo at May 03, 2015 05:14 PM (Zu3d9)

69 The other thing that works well on skittish birds is a hawk whistle/call.

They sit right down when they hear that.

Posted by: Garrett at May 03, 2015 05:15 PM (r7lu7)

70 I just made tortillas with self rising flour.

Yummy.

Posted by: Mama AJ at May 03, 2015 05:15 PM (0xTsz)

71 Posted by: Garrett at May 03, 2015 05:14 PM (r7lu7)

Yeah....I had a Sherman and they had Abrams.

Posted by: CharlieBrown'sDildo at May 03, 2015 05:16 PM (Zu3d9)

72 For supper tonight Mrs. E is cooking lean venison stew. Has peppers, potatoes, green onions with tops, tomatoes and probably some red wine. Mmmm, mmmm. And I do believe we have some pre-ban bluebell in the freezer, possibly the Red, White, and Blue.

Posted by: Eromero at May 03, 2015 05:17 PM (go5uR)

73 I was ecstatic that Mimolette cheese has been taken off the terror watch list and can be imported to our shores again.

Posted by: All Hail Eris at May 03, 2015 05:17 PM (jR7Wy)

74 >>You're going to waste away to nothing. You looked fit as a fiddle...

OMG, the talk of dieting reminds me.

Mr Y-not was devastated to discover that Dunkin Donuts gave him the senior discount when he picked up donuts for his team last week. He looked at the receipt earlier today and let out a huge groan when he realized it.

At least their senior discount starts at age 50, not 60. Still.

Posted by: Y-not at May 03, 2015 05:17 PM (9BRsg)

75 CBD - You magnificent bastard, I read your book!

Posted by: California Quail at May 03, 2015 05:18 PM (r7lu7)

76 right now....my in my fridge...... ile de france brie and kerry gold aged cheddar.......but i'm in the middle of a cleanse....so they are off limits until tuesday......

Posted by: phoenixgirl at May 03, 2015 05:18 PM (0O7c5)

77 Favorite cheeses?




A good, very sharp cheddar, provolone, pepper jack, and feta. I just started digging on the feta recently, so I'm going to start exploring goat cheeses a little more.

Posted by: Country Singer at May 03, 2015 05:18 PM (nL0sw)

78 You're going to waste away to nothing. You looked fit as a fiddle at the NY/NJ Moron Meetup two months ago.
Posted by: CharlieBrown'sDildo at May 03, 2015 05:14 PM (Zu3d9)

Tell the Navy to change their height and weight standards

Posted by: Nevergiveup at May 03, 2015 05:19 PM (/tNwW)

79 I'm going to start exploring goat cheeses a little more.
--

Get a nice chevre, put it in a small dish, put a good-quality preserve/jam on it, and bake for a short time.

Delicious after dinner on a good bread or crackers.

Posted by: Y-not at May 03, 2015 05:20 PM (9BRsg)

80 I am a sucker for a good Triple Creme.

Posted by: Garrett at May 03, 2015 05:20 PM (r7lu7)

81 To stay O/T, let me say I'm not counting my chickens yet. Good news. Wife and I got 2 contracts on real estate we're selling. Bad news. She was diagnosed with 2 aneurysms. Sh*t happens.

Posted by: olddog in mo at May 03, 2015 05:21 PM (3eZI/)

82 OH crap, olddog. Can they do anything to treat them?

Posted by: Y-not at May 03, 2015 05:22 PM (9BRsg)

83 CBD - I notice a dearth of garlic in your recipes. Are you an unbeliever?

Millions of years (plus or minus) of our ancestors grubbing around at ground level for something tasty to eat -- and you ignore its value in food?


Posted by: 12th Imam at May 03, 2015 05:23 PM (xQX/f)

84 Wow, potato idea for roasting a chicken is great. Speaking of cast iron, this works great for baking frozen pizza's at home. I pre heat it with the oven and the crusts turn out great.




http://tinyurl.com/lksj6mq




Posted by: Nip Sip at May 03, 2015 05:25 PM (0FSuD)

85 Hailstorm warning for northern Front Range. Fort Collins, Greeley, maybe Longmont.

Stay safe out there, morons

Posted by: boulder terlit hobo at May 03, 2015 05:25 PM (q7gmI)

86 Tell the Navy to change their height and weight standards

Posted by: Nevergiveup at May 03, 2015 05:19 PM (/tNwW)


You just need to learn how to influence your PRT Coordinator. In your case, try chasing him/her around with a dental drill some. Guaranteed pass.

Posted by: Country Singer at May 03, 2015 05:26 PM (nL0sw)

87 Compound butter! That is what fancy people call butter mixed with stuff like garlic, chives, cheese, peppers, smashed strawberries, and anything else you can think of. I like minced jalapenos smashed in butter for cornbread or biscuits. And I like butter better than cheese. Why eat the old milk solids when you just skip to fresh fat with butter?

Posted by: Lester at May 03, 2015 05:26 PM (2UPXV)

88 86 Tell the Navy to change their height and weight standards

Posted by: Nevergiveup at May 03, 2015 05:19 PM (/tNwW)

You just need to learn how to influence your PRT Coordinator. In your case, try chasing him/her around with a dental drill some. Guaranteed pass.
Posted by: Country Singer at May 03, 2015 05:26 PM (nL0sw)

Nah, give them a few hits off the nitrous oxide. More flies with honey and all that.

Posted by: Insomniac at May 03, 2015 05:27 PM (mx5oN)

89 My new favorite cheese is called-

"Moody Blue"


It's a smoked blue cheese.

Dear Lord, is it delicious. All salty and smokey and bluey.

Pairs nicely with pears, and apples or a dollop of fig jam.

Great with wine and/or some civilized cocktail hour nibbling with a cocktail!

Great as an appetizer but can work as a savory dessert cheese.

Give it a try.

Posted by: naturalfake at May 03, 2015 05:27 PM (KUa85)

90 82
OH crap, olddog. Can they do anything to treat them?

Posted by: Y-not at May 03, 2015 05:22 PM


Setting up appt at Barnes in STL tomorrow. At first they said she only had one and was small so monitor. Sent results to another doc and says they misread results and has 2 on the one is large and may/prolly require surgery.

Posted by: olddog in mo at May 03, 2015 05:29 PM (3eZI/)

91
You just need to learn how to influence your PRT Coordinator. In your case, try chasing him/her around with a dental drill some. Guaranteed pass.
Posted by: Country Singer at May 03, 2015 05:26 PM (nL0sw)

Yeah that's a complicated one since I am in overall charge of the PRT. So I have to be purer than snow

Posted by: Nevergiveup at May 03, 2015 05:29 PM (/tNwW)

92 Just make a compound butter. With a bit of work and patience you should be able to get it underneath not just the breasts, but also the thighs and legs.

That was a pretty good first date back in college.

Posted by: Cicero (@cicero) at May 03, 2015 05:30 PM (2AlPN)

93 "Moody Blue"

I will look for that!

Posted by: Y-not at May 03, 2015 05:30 PM (9BRsg)

94 Is 20 her age or her waist measurement?

Posted by: MJN1957 at May 03, 2015 05:31 PM (zgv3P)

95 That's terrible, OldDog. Consider yourselves added to the prayer list. Hopefully it can all be resolved without surgery.

Posted by: Country Singer at May 03, 2015 05:31 PM (nL0sw)

96 @90

Prayers up.

Had she been showing symptoms or have a family history of them?

Posted by: Y-not at May 03, 2015 05:31 PM (9BRsg)

97 I'll catch shit for it, but I like port wine cheese (or cheese spread).
It's pretty good on those olive oil & rosemary crackers.
And of course a good runny brie with plums grapes.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 05:31 PM (FveGt)

98 >>That was a pretty good first date back in college.

*types*

*deletes*

Posted by: Y-not at May 03, 2015 05:32 PM (9BRsg)

99 Ha Ha! The French!

So they like to eat this very small bird, its name escapes me, but the strange thing is the way they eat it. Its cooked to a super tender consistency and then they put table clothes over their heads and suck the whole thing out of the rear end.

The piece de resistance is that the bird is considered by the EU to be endangered.

Posted by: typo dynamofo at May 03, 2015 05:33 PM (i7JE3)

100 I rate that even stranger than snails.

Posted by: typo dynamofo at May 03, 2015 05:33 PM (i7JE3)

101 >>97 I'll catch shit for it, but I like port wine cheese (or cheese spread).

I have many fond memories of my mom, who loved that "Wispride" stuff. It wasn't my thing so much, but I do like a good cheese ball.

Posted by: Y-not at May 03, 2015 05:34 PM (9BRsg)

102 And Cicero at 92 is the Winner!

Posted by: Garrett at May 03, 2015 05:34 PM (r7lu7)

103 BTW, Mother's Day is next week. Make sure to send a card. A real card, not an e-card.

Posted by: Y-not at May 03, 2015 05:35 PM (9BRsg)

104 So they like to eat this very small bird, its name escapes me, but the strange thing is the way they eat it.
-------

I don't want to risk Googling that to try to find out which bird it is.

Posted by: Y-not at May 03, 2015 05:36 PM (9BRsg)

105 I'd spread her on a cracker and eat her.

Posted by: fluffy at May 03, 2015 05:37 PM (Ua6T/)

106 >> then they put table clothes over their heads and suck the whole thing out of the rear end.


That sounds delightful!

Posted by: Allison Williams at May 03, 2015 05:37 PM (r7lu7)

107 >>Posted by: fluffy


I'd throw away the cracker, first.

Posted by: Garrett at May 03, 2015 05:38 PM (r7lu7)

108 Had she been showing symptoms or have a family history of them?



Posted by: Y-not at May 03, 2015 05:31 PM


Ironic how it was discovered. She had major Gerd/esophageal issues. Had throat stretched and the fun stuff that goes with that. Resulted in her not taking any more ibuprofen for headaches because that's what caused gastrointestinal problems supposedly. Well that lasted few months, so she went to see neurologist for migraines. Ergo, discovery of the aneurysms.

Posted by: olddog in mo at May 03, 2015 05:39 PM (3eZI/)

109 103 BTW, Mother's Day is next week. Make sure to send a card. A real card, not an e-card.

Posted by: Y-not
----------------------------
Thanks for the reminder.
Luckily, Mom is right around the corner and still healthy.
If loser brother doesn't make a special dinner, I'll take her out. Sadly, her favorites are either Applebee's or Olive Garden.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 05:41 PM (FveGt)

110 Got a quart jar of shucked Chesapeake Bay oysters in the fridge. I usually just steam them and use a butter, lemon herb dip, like very big steamed clams.

Anyone have recipes for shucked oysters? I'll have them for an occasional treat this summer.

Posted by: JTB at May 03, 2015 05:41 PM (FvdPb)

111 The ortolan, beloved of Gallic savages:

http://tinyurl.com/csf38g

"The bird is the size of a young girl's fist...". That tell you all you need to know about these gastrognomes.

Posted by: All Hail Eris at May 03, 2015 05:42 PM (jR7Wy)

112 >>> I'd throw away the cracker, first.

Would you kick her out of bed for eating it?

Posted by: fluffy at May 03, 2015 05:42 PM (Ua6T/)

113 Well that lasted few months, so she went to see neurologist for migraines. Ergo, discovery of the aneurysms.
---

A mixed blessing. Glad they discovered them and will be keeping her in my thoughts.

Posted by: Y-not at May 03, 2015 05:43 PM (9BRsg)

114

O'Malley vows to announce 2016 bid in Baltimore, defends record as mayor

????

Only democrats can have such a dismal record of failure and yet run it and call it success?

Go figure

Posted by: Nevergiveup at May 03, 2015 05:44 PM (/tNwW)

115 Anyone have recipes for shucked oysters?

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

1. Throw them out.
2. Order pizza.
3. Pop a beer.

Serves one.

Posted by: Duke Lowell at May 03, 2015 05:44 PM (KFdZd)

116 Anyone have recipes for shucked oysters?


Dip eat and swallow

Posted by: Nevergiveup at May 03, 2015 05:46 PM (/tNwW)

117 Bread the oysters. Fry them up.
Use your butter, add a squirt of lemon & Frank's Red Hot.
Enjoy.

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 05:49 PM (FveGt)

118 I did not know O'Malley was mayor of Baltimore before MD governor, before taxing the rain was too much even in MD.

Posted by: PaleRider at May 03, 2015 05:49 PM (7w/kf)

119 >>"The bird is the size of a young girl's fist...".



That does sound good.

Posted by: Hilary Clinton at May 03, 2015 05:49 PM (r7lu7)

120 Frog chics eatin' cheese. Notice: none of their favorites were American cheese. Or cheddar. Not even Wensleydale, eh Grommet?
Also, re: Barefoot Contessa, her mixes and prepared food are consistently panned on America's Test kitchen. And, they are ridiculously overpriced.

Posted by: Brave Sir Robin at May 03, 2015 05:52 PM (5buP8)

121 I wanna know
Have you ever taxed the rain
Comin' down to Chesapeake Bay?

Posted by: boulder terlit hobo at May 03, 2015 05:53 PM (q7gmI)

122 The wife and I like almost all cheeses except smoked. But my favorite at the moment is a thin slice of parmesan or, better still, reggiano on a cracker with a drop of GOOD thick balsamic vinegar. Add slices of crisp apple and salami on the side. Then eat mass quantities

Posted by: JTB at May 03, 2015 05:53 PM (FvdPb)

123 Anyone have recipes for shucked oysters?


On Fridays, Mom used to make Oyster Soup (also called Oyster Stew)-

Ridiculously easy to make, as I recall. And always good with crackers or french bread and a salad.


Unfortunately, that recipe is lost to the mists of time.

But, using the google -Paula Deen's, Alton Brown's, or emir's all look good.

Posted by: naturalfake at May 03, 2015 05:54 PM (KUa85)

124 Thanks Y-not and others offering prayers.

Posted by: olddog in mo at May 03, 2015 05:54 PM (3eZI/)

125 Ugh.

emir's = emiril's

Thx auto-correct!

Posted by: naturalfake at May 03, 2015 05:55 PM (KUa85)

126 O/T - who does the Sunday ONT?

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 05:55 PM (FveGt)

127 "...garlic..."

Posted by: 12th Imam at May 03, 2015 05:23 PM (xQX/f)

Garlic is one of the major food groups. But it really dominates butter...at least on my palate, so I don't use it for the chicken recipe.

Posted by: CharlieBrown'sDildo at May 03, 2015 05:57 PM (Zu3d9)

128 O/T - who does the Sunday ONT?
Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 05:55 PM (FveGt)

****

Usually Meatlocker, but I believe he is traveling right now.

Posted by: ManWithNoParty, unperson from Free Market Jesus Paradise at May 03, 2015 05:57 PM (cIoI4)

129 Chi, thanks for the breaded oyster suggestion. Growing up, all our shell fish was steamed: crabs, lobster and clams. Fried clams were for the tourists. Time to expand my fishy horizons.

Mrs. JTB is allergic to all seafood, so she approved the toss the oysters and order a pizza recipe.

Posted by: JTB at May 03, 2015 05:59 PM (FvdPb)

130 And, they are ridiculously overpriced.

Posted by: Brave Sir Robin at May 03, 2015 05:52 PM (5buP

Does she even own the brand name? I have a vague recollection of it being owned by someone else.

Posted by: CharlieBrown'sDildo at May 03, 2015 06:00 PM (Zu3d9)

131 128
Thanks, MWNP. I thought so. Didn't know if he was back yet.

Just saw a video that is ONT worthy - Google "kids book - do you want to play with my balls"

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 06:00 PM (FveGt)

132 >>ONT worthy - Google "kids book - do you want to play with my balls"


By Harry Reid

Posted by: Garrett at May 03, 2015 06:02 PM (r7lu7)

133 Just saw a video that is ONT worthy - Google "kids book - do you want to play with my balls"
Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 06:00 PM (FveGt)

******

In the interest of keeping myself off of yet another list, I believe I will pass on this one.

Posted by: ManWithNoParty, unperson from Free Market Jesus Paradise at May 03, 2015 06:02 PM (cIoI4)

134 Yet another out of touch journalist did the food stamp challenge. This one bemouned having to think about shopping lists and *gasp* prep the food. Then she admitted to only "cooking" oatmeal and cereal at her house on any given normal day. Can we just punch them all?

Posted by: Lauren at May 03, 2015 06:03 PM (dgwPk)

135 Ok.

this Oyster Soup recipe-

http://whatscookingamerica.net/Soup/OysterStew.htm

looks very similar to Mom's.

simple and delicious.


In fact, I may have to find some Oyster myself and give it a shot this week.

Posted by: naturalfake at May 03, 2015 06:03 PM (KUa85)

136 >>> Can we just punch them all?

It's the only reasonable course of action.

Posted by: fluffy at May 03, 2015 06:04 PM (Ua6T/)

137 Finally.

hockey time

Posted by: Garrett at May 03, 2015 06:06 PM (r7lu7)

138 I've started making my own butter. You use active yogurt, let it set on the counter for a bit, shake it 'til it's solid, drain it (I save the buttermilk for sourdough), rinse it, eat it. I have sticks of butter for baking, but use the homemade for toast and stuff like that.

Posted by: Polliwog the 'Ette at May 03, 2015 06:08 PM (GDulk)

139 Finally.

hockey time
Posted by: Garrett at May 03, 2015 06:06 PM (r7lu7)

The Olympics already?

Posted by: Nevergiveup at May 03, 2015 06:09 PM (/tNwW)

140 Does she even own the brand name? I have a vague recollection of it being owned by someone else.

She sells through Crate+Barrel. I don't know if that's an exclusive though.

Posted by: Brave Sir Robin at May 03, 2015 06:09 PM (5buP8)

141 Card's bottom of the 12th. bases loaded. one out.

Posted by: olddog in mo at May 03, 2015 06:09 PM (3eZI/)

142 Sounds like there should be a market for ortolan farming, then. At that cost per unit giant aviaries could be set up, and even improve the breed.

Posted by: Kindltot at May 03, 2015 06:10 PM (t//F+)

143 Card's tie it up in bottom of twelfth. Bases still loaded. One out.

Posted by: olddog in mo at May 03, 2015 06:12 PM (3eZI/)

144 Garrett, if you are still around, could you shoot me an e-mail to:

nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at May 03, 2015 06:13 PM (Zu3d9)

145 Quail and lemon squares? This may be the best food thread ever.

Posted by: no good deed at May 03, 2015 06:14 PM (GgxVX)

146 Garlic is one of the major food groups. But it really dominates butter...at least on my palate, so I don't use it for the chicken recipe.

Butter and garlic -- to borrow an infamous phrase from the OJ trial -- the 'twins' of deception. My method is to 'cook' them together in a tiny pan. If you burn the butter it tastes like crap. You burn the garlic it has lost all value as preventive medicine. You keep the pair of them in the 'sweet spot' below that -- just barely, taste orgasm.

Garlic is so potent an anti-cancer food that the wife's docs suggest she be on a two clove per day regimen. That is really difficult. There aren't always foods that garlic works well with except chicken, veal, steak, salmon, hamburger, shrimp, or combinations of them. Oh yeah, garlic buttery mashed potatoes. Or any vegetable that tastes better with butter, which basically includes all of them.

Posted by: 12th Imam at May 03, 2015 06:16 PM (xQX/f)

147 Is this our Ace, or a different Ace?
https://twitter.com/AdamCarollaShow/status/594988217192972290

Posted by: HR at May 03, 2015 06:16 PM (rHXGG)

148 Favorite cheese: Reblochon. trust me.

Posted by: goatexchange at May 03, 2015 06:22 PM (uBTYu)

149 I heard good things about Inas lemon bar but I haven't tried it yet. But I think the key to good citrus dessert is not skimping on the lemon (or lime, as I learned making key lime pie last summer). And adding zest!!

I made a Meyers lemon tart yesterday. I liked the Meyers lemon flavor although I think I need to cook the custard loner because the set is a little loose...

Posted by: Lea at May 03, 2015 06:24 PM (vmMMi)

150 Shitty day so we're cooking fun stuff. Brats, bacon wrapped dogs, fried onion rings. Healthy stuff includes roasted broccoli/cauliflower and grilled romaine with roasted red peppers.


Posted by: olddog in mo at May 03, 2015 06:28 PM (3eZI/)

151 Done, CBD.

Posted by: Garrett at May 03, 2015 06:29 PM (r7lu7)

152 Eating some syrian string cheese now

Posted by: Nevergiveup at May 03, 2015 06:30 PM (/tNwW)

153 I never understood grilling lettuce.
Why? Seems weird.
Never tried it, so maybe I'm the weird one?

Posted by: chi's sandwIch (previously shredded chi) at May 03, 2015 06:30 PM (FveGt)

154 What kind of retard would throw out fresh oysters for pizza?

The Claven cannot abide so I'm off to Melville's with my pal Normie to enjoy some delectable bay state bivalves.

Posted by: Cliff C. at May 03, 2015 06:33 PM (NXazg)

155 Prayers, olddog.

Barnes is usually very good people ...

Food threads are wasted on the headcolders as we can't taste anything, but that don't want to taste in polite company...

Posted by: Adriane the Beer Critic ... at May 03, 2015 06:34 PM (nSOh+)

156 Naturalfake, Thanks for the link to the oyster stew recipe. Looks perfect. A big bowl of that, my homemade crusty bread and a salad out of our garden is something to look forward to.

Posted by: JTB at May 03, 2015 06:41 PM (FvdPb)

157 Garlic is so potent an anti-cancer food that the wife's docs suggest she be on a two clove per day regimen.
Posted by: 12th Imam at May 03, 2015 06:16 PM (xQX/f)

Wow, that's good to know. I hope it works for her!

Posted by: stace at May 03, 2015 06:45 PM (CoX6k)

158 Smokin' Hot French Babes with Stinky Fromages

Posted by: HAL at May 03, 2015 06:49 PM (OmBeX)

159 I picked up a box of Roland brand Truffle Mac & Cheese at Wegman's. Talk about One Percenter ("garnish with lobster!"). I want to be eating this when the howling mob breaks through the barricades of my compound.

Posted by: All Hail Eris at May 03, 2015 06:52 PM (jR7Wy)

160 Olddog, You and your wife are in our prayers. My father-in-law suffered a massive ruptured brain aneurism when he was 70. Although he wasn't found until two days later, they were still able to save him. He is now 86.

Posted by: JTB at May 03, 2015 06:56 PM (FvdPb)

161 153
I never understood grilling lettuce.

Why? Seems weird.

-------

I thought so too until i made it. Started with whole romaine leaf seasoned w/ olive oil, kosher salt, fresh ground pepper right on grill. Now I'm chopping it and cooking in grill basket.

Posted by: olddog in mo at May 03, 2015 07:12 PM (3eZI/)

162 Posted by: JTB at May 03, 2015 06:56 PM (FvdPb)

Thanks, JTB. Mrs. is 57'ish. We're taking care of her parents who are in poor health and mid-80's. Lot going on in our lives right now. So, as she says, she doesn't have time to deal with an aneurysm. She doesn't fool me, but hey, she's a trooper.

Posted by: olddog in mo at May 03, 2015 07:18 PM (3eZI/)

163 Baby Pok Choi is also really good on the grill.

Soy, rep pepper flakes, honey and rice wine vinegar makes a good marinade for it.

Posted by: Garrett at May 03, 2015 07:35 PM (r7lu7)

164 ...fresh finger and garlic also.

Posted by: Garrett at May 03, 2015 07:37 PM (r7lu7)

165 Grilling little Korean Babies????!! Eff you, Garrett!

Posted by: Bruce J. at May 03, 2015 07:48 PM (iQIUe)

166 Speaking of butter, has anyone around here tried butter coffee?

Posted by: Northernlurker at May 03, 2015 08:01 PM (nlHrF)

167 Whenever I make Indian food I make a side dish I found in Julie Sahni's Indian cookbook years ago: lentils with garlic butter. It's pig-simple: boil 1 cup of lentils in 2 cups of water for an hour or until soft. Then, sautee a couple of cloves of minced garlic in 2 tablespoons of butter until it's just beginning to brown, then fold the garlic butter into the lentils. Turns plain old beans into something that's almost a meat dish.

Posted by: Trimegistus at May 03, 2015 08:44 PM (97vcg)

168 I'm late to the party I know, but I came out of lurking mode at the mention of Salers cheese. I happen to know a bit about it as my family has raised Salers cattle for pretty much my entire life. Salers cheese is a rarity, as it has to be made in the Salers region of France, during a short window. Otherwise it's labeled as Cantal. For the record meat from the breed is also apparently a big deal in France. Sort of like angus here in North America.

Posted by: Future illegal immigrant at May 03, 2015 08:54 PM (O6MBv)

169 We use a lot of roasted garlic. Get it to caramelize a bit and it looses it's bite and sweetens up a bit. Smashed up and mixed into butter with a little salt and pepper, fresh herbs; it goes on everything. We always have a little jar in the fridge. You can use it as a cheat in your saute, as it's already at that sweet spot.

Posted by: OldDominionMom at May 03, 2015 08:58 PM (GzDYP)

170 That woman must be incredibly strong...!

Posted by: Dave at May 03, 2015 09:39 PM (/iRd9)

171 Mmm, black truffle butter dropped down Giada's cleavage.

Posted by: Captain Ned at May 03, 2015 09:42 PM (WI6nT)

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