Food Thread: The Tastes of Summer [CBD]

Great tomatoes and fresh mozzarella are a fantastic combination; one that is distressingly difficult to find. I won't rant about the dearth of great tomatoes, except to say that the reputation of New Jersey as the mecca of great tomatoes is pure, unadulterated hype. Okay, the mozzarella is a different story....there are many wonderful sources all over the state. Just don't slice it thin and lose the fantastic texture and mouth feel. I drizzle some olive oil over everything, a few sprinkles of kosher salt, and a few drops of balsamic vinegar. Simple and satisfying. Some people like artfully scattered basil leaves on top, but I prefer to chiffonade them so each bite gets some basil.

If you can get good crusty bread, then the sandwich route is the way to go. Soft breads will get mushy and soggy very quickly from the moisture from the cheese and tomatoes, especially after salting, so be warned.

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Finnan Haddie is a traditional Scottish dish; it's just lightly smoked haddock that is then prepared several different ways, although I have only tried it sauteed, or poached in cream. Even if you are not a fan of smoked fish it is a very nice preparation. The haddock is cold smoked so it isn't particularly strongly flavored, and haddock is a mild fish to begin with.
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Grilled Spareribs With A Maple-Chipotle Glaze sounds way too sweet, but strangely appealing. I have been using maple syrup and honey in my cooking recently, and chipotle is a great addition to pretty much everything. So I'll give this a shot....
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The relationship between quality and price is at least in part subjective, no more so than with wine and beer and liquor. One of my favorite mixing bourbons is Evan Williams, which runs about $13/bottle around here. And there are lots of wonderful wines for very little money, and many expensive wines focus on specific flavors that may be difficult to create, but certainly aren't better than a run-of-the-mill Aussie Shiraz for $10.

However, occasionally I come across booze that does justify what to some is an inflated price. $60/bottle for Stranahan's Colorado Whiskey sounds ridiculous, and for many people it simply is not worth the money. I was given a bottle as a gift, and it sat untouched for a few months, until I got bored and opened it. Wow. Damn! Fantastic stuff. I hate that it is so expensive, and I will drink it rarely if ever, but at least in this case, the stuff is worth the money. One of the frustrating things about American whiskey and bourbon is that it is easy to drink, so polishing off a bottle of this in one sitting with a friend or two is not out of the question.

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Roasted Split Chicken with Mustard Crust

Ingredients

2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 chicken (about 3 1/2 pounds)

For the crust: Mix all the ingredients (except the chicken....duh) in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut out the backbone of the chicken to split it open (Spatchcock!). Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears and serve with mashed potatoes.

The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 If you want that to taste extra special, try a light drizzle of Saba. It's a Musk made from the grapes used for balsamic.

Posted by: Garrett at August 02, 2015 04:04 PM (+p3XK)

2 that looks lovely

Posted by: phoenixgirl, i was born a rebel at August 02, 2015 04:05 PM (0O7c5)

3
The chicken dish sounds great. And it's a variant of the "spatchcocked chicken" or the "chicken with a brick," where you put a heavy weight on the bird to keep it in contact with the pan.

Posted by: J.J. Sefton at August 02, 2015 04:05 PM (St6BJ)

4 And +1 on the Basil Chiffonade.

Add Prosciutto and it's just about the perfect summer sammich.

Posted by: Garrett at August 02, 2015 04:06 PM (+p3XK)

5 1 teaspoon herbes de Provence

I bought a shaker of this France shit only to realize that it had salt in it. Caveat emptor.

Also, 2 'bombs' at a church in El Cruses.

Posted by: weft cut-loop at August 02, 2015 04:06 PM (VY8H5)

6 chiffonade......what a beautiful word......

Posted by: phoenixgirl, i was born a rebel at August 02, 2015 04:06 PM (0O7c5)

7 I generally dislike tomatoes, but on rare occasions I come across fully ripened redder than red juicy tomatoes. And they are awesome! Why are these kinds of tomatoes so hard to come by? I am no food expert and want to know how do I find them?

Posted by: Stan at August 02, 2015 04:07 PM (lgsKj)

8 Using kitchen shears or a sharp knife, cut out the backbone of the chicken to split it open (Spatchcock!).

Also, freeze the trimmings for stock, you wasteful spendthrift.

Posted by: weft cut-loop at August 02, 2015 04:08 PM (VY8H5)

9 7
I generally dislike tomatoes, but on rare occasions I come across fully
ripened redder than red juicy tomatoes. And they are awesome! Why are
these kinds of tomatoes so hard to come by? I am no food expert and want
to know how do I find them?

Posted by: Stan at August 02, 2015 04:07 PM (lgsKj)
you must grow them yourself or get them at a farmers market

Posted by: phoenixgirl, i was born a rebel at August 02, 2015 04:08 PM (0O7c5)

10 We just had sub sammiches last night for dinner. Used to use oil & vinegar but nowadays has to have Italian dressing in our house.

Posted by: Farmer at August 02, 2015 04:08 PM (3hlFs)

11 Too much bread in that sammich. Right now, slow grilling a pork tenderloin, marinated in coconut soda, with crushed peaches...a jalapeno, salt, pepper and a bit of apple cider vinegar...I'll let you know.

Posted by: Clarney at August 02, 2015 04:10 PM (dgO4h)

12 I'm making Steak Diane and twice baked potatoes without the skins. I use an ice crème scoop for the potato mixture and put on greased foil lined pan to bake. Yummy.

Posted by: Infidel at August 02, 2015 04:10 PM (z7NL8)

13 >>Why are these kinds of tomatoes so hard to come by? I am no food expert and want to know how do I find them

Because most tomatoes are harvested well before they are ripe. Try the local farmer's Market for fresh tomatoes.

...or go on night missions to steal them from the neighbors garden.

Posted by: Garrett at August 02, 2015 04:10 PM (+p3XK)

14 "I rant about the dearth of great tomatoes, except to say that the reputation of New Jersey as the mecca of great tomatoes is pure, unadulterated hype."

As an almost half century long resident of South Jersey, and during that same period a consumer of my now 85yo father's tomatoes, I have to say you were likely brain damaged beyond repair sometime in your life.

Posted by: Sid Vicious at August 02, 2015 04:10 PM (hVAIK)

15 I enjoy the sliced tomatoes, fresh mozzarlla, basil and olive oil without the bread. Yum.

Posted by: Guns, Garens and Yarn at August 02, 2015 04:11 PM (/K1AJ)

16 Posted by: Stan at August 02, 2015 04:07 PM (lgsKj)

I think that great tomatoes are the most difficult food to find.

I live in the NY Metro area, where everything is available. You name it, and I can find a spectacular example of it---except tomatoes. It's hit or miss, and some years it is mostly miss.

Posted by: CharlieBrown'sDildo at August 02, 2015 04:12 PM (Zu3d9)

17 Chiffonade is lovely, but I always had trouble with Chenillade.

It probably has to do the different weave.

My favorite sammich? Fresh tomatoes, mayonnaise and corned beef on home-made bread.

nom-nom-nom!

Posted by: Kindltot at August 02, 2015 04:13 PM (3pRHP)

18 Too much bread in that sammich.

Posted by: Clarney at August 02, 2015 04:10 PM (dgO4h)

I agree. But sometimes finding a good photo is an exercise in futility.

I would have gutted it.

Posted by: CharlieBrown'sDildo at August 02, 2015 04:14 PM (Zu3d9)

19 Oh Stan. If only you were here right now, with a salt shaker!! Just a little.
Market tomatoes are generally crap. Even the "heirlooms".
I won't eat a tomato once summer is over.

Posted by: Clarney at August 02, 2015 04:14 PM (dgO4h)

20 Well, if we are going to pick apart the sammich pictured, the bread ratio is off and there are seeds in that bread.

No seeds in the fucking bread. Crusty and privileged. That's all you need in a bread.

Posted by: Garrett at August 02, 2015 04:15 PM (+p3XK)

21 CBD...you know what you're talking bout!

Posted by: Clarney at August 02, 2015 04:16 PM (dgO4h)

22 Posted by: Sid Vicious at August 02, 2015 04:10 PM (hVAIK)

Oh sure....homegrown tomatoes!

But the stuff they pawn off as "Jersey Fresh?" Crap.

Posted by: CharlieBrown'sDildo at August 02, 2015 04:16 PM (Zu3d9)

23 Posted by: Clarney at August 02, 2015 04:16 PM (dgO4h)

Usually not.....

Posted by: CharlieBrown'sDildo at August 02, 2015 04:17 PM (Zu3d9)

24 Love caprese salad in the summer!

Posted by: Lizzy at August 02, 2015 04:17 PM (NOIQH)

25 7 Igenerally dislike tomatoes, but on rare occasions I come across fully ripened redder than red juicy tomatoes. And they are awesome! Why are these kinds of tomatoes so hard to come by? I am no food expert and want to know how do I find them?

Posted by: Stan
------------------------------
One does not "find" edible tomatoes. You have to grow them.
Or know someone that does.
I don't even eat tomatoes out of season. Well, canned, yeah. But store bought? No. They're like apples.

Posted by: Chi at August 02, 2015 04:19 PM (uKWAY)

26 Here's a variation of that sammie with pan-melted provolone - will be trying it soon:

http://smittenkitchen.com/blog/2015/07/tomato-and-fried-provolone-sandwich/

Posted by: Lizzy at August 02, 2015 04:20 PM (NOIQH)

27 Posted by: Garrett at August 02, 2015 04:15 PM (+p3XK)

I can't slip anything past you bastards!

Posted by: CharlieBrown'sDildo at August 02, 2015 04:21 PM (Zu3d9)

28 I bought a couple of boxes of peaches from a grower's truck the other day. Peeled and sliced and covered in simple syrup and into the freezer. That's a taste of summer. Mmmm, frozen peaches.

Posted by: huerfano at August 02, 2015 04:22 PM (bynk/)

29 Hideous opinion what might get me banned:

I like flavorless tomatoes. Crisp, cold, sliced next to a pile of scrambled eggs and bacon.

Posted by: weft cut-loop at August 02, 2015 04:22 PM (VY8H5)

30 I can't slip anything past you bastards!
Posted by: CharlieBrown'sDildo at August 02, 2015 04:21 PM (Zu3d9)

Wha? You were smuggling little red wagons?

Posted by: Kindltot at August 02, 2015 04:23 PM (3pRHP)

31 Oyster/shrimp Poboy and 2 possibly 3 Shiner bocks. The path to enlightenment

Posted by: Eromero at August 02, 2015 04:24 PM (go5uR)

32 This year I planted spicy basil and cinnamon basil, the spicy basis is really hot= the cinnamon basil taste like traditional basil but smells like cinnamon. I grow my own tomatoes, nothing beats a vine ripened tomato.

Posted by: Rose at August 02, 2015 04:25 PM (/1Oxb)

33 Peach season here. May have to put a few batches this week. Tomatoes next, then pickles and in October apple butter.

Posted by: Infidel at August 02, 2015 04:25 PM (z7NL8)

34 Posted by: Lizzy at August 02, 2015 04:20 PM (NOIQH)

Those tomatoes in the photos look spectacular. She lives in the East Village, and I'll bet those are from the farmer's market in Union Square.

Posted by: CharlieBrown'sDildo at August 02, 2015 04:26 PM (Zu3d9)

35 I bought 10 lbs of over-ripe peaches at a farm stand today.

The good parts are going to be canned and the bruised parts and the skins will be cooked down to peach butter.

Posted by: Kindltot at August 02, 2015 04:26 PM (3pRHP)

36 CBD, you are our favorite dill though

Posted by: Clarney at August 02, 2015 04:27 PM (dgO4h)

37 Peach butter. Never thought about that. Yum.

Posted by: Infidel at August 02, 2015 04:27 PM (z7NL8)

38 Grocery store tomatoes are genetically engineered to look uniform in shape, size, color, and attractiveness.
They were made to ship well without bruising and look pretty. Taste was never a factor.

Find your old man neighbor with a garden - ugly tomatoes are always the tastiest.

Posted by: Chi at August 02, 2015 04:27 PM (2dN/8)

39 Yo, peeps.

Just finished a lunch of chicken cacciatore in an attempt to defeat this nasty summer cold. It's always an adventure cooking when my sense of smell/taste is compromised by a cold.

Posted by: Y-not at August 02, 2015 04:27 PM (RWGcK)

40 Smittenkitchen is an awesome blog.

Posted by: Garrett at August 02, 2015 04:28 PM (+p3XK)

41 Ugly Tomatoes try harder.

Posted by: Garrett at August 02, 2015 04:29 PM (+p3XK)

42 I love steak diane, your dinner sounds lovely. We have an elk loin. I was going to do medallions with either a marsala or red wine sauce. My husband loves twice baked potatoes.

Posted by: CaliGirl at August 02, 2015 04:30 PM (BHl9S)

43 Weft should just eat jicama. Flavorless tomatoes!!?"

Posted by: Clarney at August 02, 2015 04:32 PM (dgO4h)

44 BTW, CBD - Evan Williams is decent, but I prefer his buddy George Dickel.
I could talk bourbon all day. Or drink it. Yeah, drink it - that's what I was thinking...

Posted by: Chi at August 02, 2015 04:33 PM (ewvGX)

45 Ah, red wine sauce. I had to do the drops bc all the potatoes I had were so small. Trying to clean out the house freezer so I can start stocking up again.

Posted by: Infidel at August 02, 2015 04:33 PM (z7NL8)

46 LOVE peach butter. I use the recipe from foodinjars.com - she posts a lot of small batch recipes which work better for me.

Posted by: Lizzy at August 02, 2015 04:34 PM (NOIQH)

47 OK Horde, I need some recommendations. I'm getting ready to start pulling oregano, basil, and sage from my garden so I can dehydrate them for storage. What I'm looking for is a good manual grinder. I checked amazon, but it looks like everything they sell is specifically designed for teh Mary Jane (despite the labeling...really, I don't need one with a pollen catcher). Any ideas?

Posted by: Country Singer at August 02, 2015 04:36 PM (nL0sw)

48 >>We have an elk loin

Elk Wellington.

Posted by: Garrett at August 02, 2015 04:36 PM (+p3XK)

49 Weft should just eat jicama. Flavorless tomatoes!!?"

Posted by: Clarney

I don't mind jicama, it's crispy enough. But flavorless Termaters have a different flaver.

The thing is as a kid i loathed all fruit except apple. Any kind of squishy, fleshy, flarpy fruit just evokes that early side of my taste. I still hate all stone fruit except plums to this day.

Posted by: weft cut-loop at August 02, 2015 04:36 PM (VY8H5)

50 Posted by: Chi at August 02, 2015 04:33 PM (ewvGX)

I'll try it.

I have been making bourbon sours as a hot-weather alternative to Old-fashioneds and Manhattans.

They don't need great bourbon, and Evan Williams works really nicely.

Posted by: CharlieBrown'sDildo at August 02, 2015 04:37 PM (Zu3d9)

51 Try simplyrecipes.com
Great site!

Posted by: Velvet Ambition at August 02, 2015 04:38 PM (R8hU8)

52 Ibe been getting my fill of varoius jamons ibérico and paella. Everyone wants to impress you so ive ended up eating the same shit last few nites in a row. Once i get settled, im gon na eat baloney sandwiches for a few days to reset the palate.

Posted by: fastfreefall at August 02, 2015 04:39 PM (HRs+p)

53 Just scarfed down some tomato/cucumber salad with a little onion. Tastes good with various vinegar/oil or salad dressing. Hard to mess it up, and it has one big advantage over the fresh mozarella - my body doesn't revolt against it.

Posted by: forest at August 02, 2015 04:42 PM (stMuz)

54 Nuthin wrong with a baloney sammich!

Posted by: Clarney at August 02, 2015 04:42 PM (dgO4h)

55 Or how bout just a couple burgers on a grill on the most perfect weather day of the year. And another glass of scotch to go with it.
This year I also have Krum tomatoes and they don't look as well and seem to never loose their green around the stem but they are pretty tasty.

Posted by: Skip at August 02, 2015 04:43 PM (e3Z5/)

56 "I rant about the dearth of great tomatoes, except to say that the reputation of New Jersey as the mecca of great tomatoes is pure, unadulterated hype."

NJ tomatoes can be great. Just don't expect to find them at Spot Rite or chain supermarkets. Get them ripe from farmers markets in season.

Posted by: FenelonSpoke at August 02, 2015 04:45 PM (OSs/l)

57 The reason that store tomatoes suck is because commercial breeders have been trying to get round, red tomatoes, and that is what they have been breeding for, as someone mentioned upthread. What they didn't say is that the gene for nice, red tomatoes is genetically linked to the gene that reduces the flavor of the tomatoes. So, while breeding for good looks, they have also bred for no-taste. There is a moral we could apply to people in there somewhere, but I am too lazy to dig it out.

David

Posted by: David, infamous sockpuppet at August 02, 2015 04:46 PM (1TUV/)

58 Elk Wellington.

Posted by: Garrett
------------------------------
I always liked the songs he did with Coltrane.

Posted by: Chi at August 02, 2015 04:46 PM (jlCyW)

59 >>Try simplyrecipes.com
Great site!

Ooh, thanks!
Already found a few recipes for when I'm at a beach house - need simple, no-cook or grilled meals w/out a lot of ingredient.

Posted by: Lizzy at August 02, 2015 04:47 PM (NOIQH)

60 My favorite with the yummy tomatoes from my garden is sliced on a fresh crusty bread, spread with good mayo and lots of freshly ground pepper. Makes me happy!

Posted by: keena at August 02, 2015 04:47 PM (RiTnx)

61 I grew tomatoes when I lived in Upstate New York, but I've never had better tomatoes than in Ruskin, FL.

Posted by: Hadoop at August 02, 2015 04:47 PM (2X7pN)

62
When I moved to Calif a 100 years ago, I wd see people eating avocado sandwiches which I thought was weird until I ate one. Grain bread, swiss cheese, avocado slices, maybe a tomato, and sprouts.

Posted by: Bruce With a Wang! at August 02, 2015 04:48 PM (iQIUe)

63 My two favorite food blogs have great recipes, not too difficult and gorgeous photos:
simplyrecipes.com
alexandracooks.com

Posted by: keena at August 02, 2015 04:49 PM (RiTnx)

64 Chipotle Tabasco sauce is amazing. Had some on pizza. It was tremendous!

Posted by: Hadoop at August 02, 2015 04:50 PM (2X7pN)

65 What what? Who drinks an entire bottle of bourbon with a friend in one sitting? That's a boatload of booze and I guarantee we will meet when you come to. And I will not be kind.

Posted by: Oscar the deadly hangover at August 02, 2015 04:51 PM (p3ko8)

66 Some of my favorites are:
finecooking.com
smittenkitchen.com
epicurious.com

Posted by: Lizzy at August 02, 2015 04:53 PM (NOIQH)

67 Uh, anyone see the news about cilantro from Mexico? Issues because the farm workers are defecating out in the fields. Yuck!!!

Posted by: Lizzy at August 02, 2015 04:56 PM (NOIQH)

68 Uh, anyone see the news about cilantro from Mexico? Issues because the farm workers are defecating out in the fields. Yuck!!!

Posted by: Lizzy at August 02, 2015 04:56 PM (NOIQH)

Wow, I didn't know that!

Posted by: Velvet Ambition at August 02, 2015 04:58 PM (R8hU8)

69 Field shitting was the demise of Chichis

Posted by: Clarney at August 02, 2015 04:58 PM (2ciEi)

70 Oscar is an amateur

Posted by: Clarney at August 02, 2015 05:00 PM (2ciEi)

71 FDA has banned the cilantro:
http://www.examiner.com/article/fda-bans-contaminated-cilantro-from-mexico

Posted by: Lizzy at August 02, 2015 05:01 PM (NOIQH)

72
Yikes! Shira Banki, 16, high school student, who was stabbed by the anti-gay nutjob, died. Her family plan to donate her organs.

Posted by: Bruce With a Wang! at August 02, 2015 05:07 PM (iQIUe)

73 'Well, Brett-

Someone is shitting on the Cilantro.'

Posted by: Donald Trump at August 02, 2015 05:12 PM (+p3XK)

74 "Nuthin wrong with a baloney sammich!"

Once or twice a year I will crave a baloney sammich like a snowblower needs a toot.

Posted by: Ricardo Kill at August 02, 2015 05:15 PM (5fW+Y)

75 Summer food? Venison Cheese Burgers on da grill!!

Posted by: Vn Redleg at August 02, 2015 05:15 PM (L7quo)

76 So, while breeding for good looks, they have also bred for no-taste. There is a moral we could apply to people in there somewhere, but I am too lazy to dig it out.

Posted by: David, infamous sockpuppet at August 02, 2015 04:46 PM
________

Similar observations about honeydew melons: The pretty green color photographs well but lacks flavor. If you buy cut honeydew, get it while it's white. (If you buy a whole melon, look for a few brown spots on the rind.)

Maybe a moral there, too, but I'm too intellectually lazy to even ponder it.

Posted by: FireHorse at August 02, 2015 05:19 PM (ExQBz)

77 67
We grow cilantro. The cilantro market last week was $20, it was 35 a box Friday. We are cutting 1000 a day. The American growers in Mexico (dole etc) follow the same safety programs we do. Leafy green, gap rules etc. the others not so much. The small family owned CA growers want food labeled with country of Origin. The big boys didn't. My husband won't eat anything leafy from Mexico.

Posted by: CaliGirl at August 02, 2015 05:20 PM (BHl9S)

78 Morons, good afternoon!

Any special approaches for making fried rice? Would like to try it this week but have absolutely no idea where to start.

Posted by: Steck at August 02, 2015 05:21 PM (ibSYs)

79 I have the thought of a Lobster Roll in my head today, and I cannot shake it.

Posted by: Dave S. at August 02, 2015 05:22 PM (mhkbv)

80 I like bologna sammies. Unfortunately, due to all the fat free crapola, a fried bologna sammie is eh. Remember all that delicious grease and the way it would balloon up and you wd have to prick it? Alas, no mas.

Posted by: Bruce With a Wang! at August 02, 2015 05:23 PM (iQIUe)

81 Posted by: CaliGirl at August 02, 2015 05:20 PM (BHl9S)
=====================

Got a recipe for a cilantro sauce for steak?

Posted by: Bruce With a Wang! at August 02, 2015 05:26 PM (iQIUe)

82 78
Cold steamed rice works best.
http://tinyurl.com/permsgt

Posted by: CaliGirl at August 02, 2015 05:26 PM (BHl9S)

83 If you want that old-fashioned "Jersey Tomato" flavor, it might be a good idea to grow one of the cultivars that produce tomatoes fitting that description.

An open-pollinated one is Rutgers -- choose the old indeterminate one, not the determinate offspring bred for easier harvest. There is a slightly more acid Rutgers type bred for the South called Marion. It gets good reviews.

Two "Jersey Tomato" hybrids are Moreton and Ramapo. I have grown Moreton Hybrid, and its flavor can be outstanding. It has a soft texture like many heirlooms. Some of my relatives only grow Moreton Hybrid and and grape tomato. Every year.

I don't know much about current seed availability of the resurrected Ramapo Hybrid. Tomato nuts also produced a de-hybridized open-pollinated version before the re-introduction of the F1 hybrid.

Posted by: KT at August 02, 2015 05:27 PM (qahv/)

84 @78 Re: fried rice. You need rice that's been cooked and spent a day in the fridge. It's the secret to great fried rice.

Posted by: keena at August 02, 2015 05:29 PM (G03UX)

85
IIRC, there was a Mets bullpen coach back in the glory days of the 80's who had tomato plants in the bullpen. I'm thinking it was Joe Pignatano.

Posted by: J.J. Sefton at August 02, 2015 05:29 PM (St6BJ)

86 Uh, anyone see the news about cilantro from Mexico? Issues because the farm workers are defecating out in the fields. Yuck!!!

Posted by: Lizzy

I have news for you. There are no porta-potties on any field in CA either.

Posted by: weft cut-loop at August 02, 2015 05:29 PM (VY8H5)

87 "Venison Cheese Burgers on da grill!!"

Venison you say. How are they?

Posted by: Ricardo Kill at August 02, 2015 05:29 PM (5fW+Y)

88 81
No, I'm sorry. I usually make salsa with cilantro for tri tip. Cilantro butter may be good. Softened unsalted butter with smashed garlic and cilantro. I do this with parsley.

Posted by: CaliGirl at August 02, 2015 05:29 PM (BHl9S)

89 >>The small family owned CA growers want food labeled with country of Origin.

Consumers do, too, CaliGirl!

Posted by: Lizzy at August 02, 2015 05:29 PM (NOIQH)

90 88
Posted by: CaliGirl at August 02, 2015 05:29 PM (BHl9S)

I find it cool that cilantro/coriander is so crucial to the cuisines of both Mexico and southeast Asia.

Posted by: J.J. Sefton at August 02, 2015 05:31 PM (St6BJ)

91 86
You are wrong. I will walk outside and take a picture. There are men's and women's. The small 1 acre guys that take stuff to the farmers markets don't. I own probably 200 or more port a potties.

Posted by: CaliGirl at August 02, 2015 05:31 PM (BHl9S)

92 "There are no porta-potties on any field in CA either. "

Heh. Shit-lantro.

Posted by: Ricardo Kill at August 02, 2015 05:32 PM (5fW+Y)

93 Posted by: J.J. Sefton at August 02, 2015 05:31 PM (St6BJ)

Living in Houston, I find it very unfortunate since I can't stand the taste and *every* "ethnic" restaurant piles the stuff on. I suspect it's cheap, or at least was.

Posted by: Polliwog the 'Ette at August 02, 2015 05:33 PM (GDulk)

94 Any special approaches for making fried rice? Would like to try it this week but have absolutely no idea where to start.

Posted by: Steck
------------------------------
Start with your leftover rice. Then clean out the fridge - whatever protein & vegs are on hand. Soy sauce, of course. Sesame oil is a plus. Scallions are a must at the end. Add in a chopped up scrambled egg.

Voila - Flied Lice.

Posted by: Chi at August 02, 2015 05:33 PM (RQHz9)

95 Cilantro is one of the easiest thing to grow also. I grew some to seed this summer. Proof positive.

Posted by: weft cut-loop at August 02, 2015 05:34 PM (VY8H5)

96 If you sell to any chain grocery stores or restaurant (McDonald's Safeway whole foods Costco etc.). Each company audits you. They are surprise audits. We would lose all our customers.

Posted by: CaliGirl at August 02, 2015 05:35 PM (BHl9S)

97 No porta-johns in Texas either. Most places. And cows poop all over themselves and each other.

Posted by: Ricardo Kill at August 02, 2015 05:35 PM (5fW+Y)

98 I love cilantro.

Posted by: Bruce With a Wang! at August 02, 2015 05:36 PM (iQIUe)

99 Any special approaches for making fried rice? Would like to try it this week but have absolutely no idea where to start.

Posted by: Steck

If it's not hot in your location ...

Oven fried brown rice:

1.5 cup brown rice
2.5 to 2.75 cups of water or chicken stock
1 tablespoon of oil/butter/etc
dash of sesame oil
small amt of grated or powdered ginger
1 clove of garlic, diced

chopped onions celery
chopped carrots or other veg
chopped ham, spam

Pre-heat oven to 375.

Wash the rice in a strainer for 30 sec or so. Dump into a casserole dish about 12"x 8". Add the onions, celery, carrots, garlic, and ham.

Heat up the water/stock and oil to a bit before a boil and then dump into casserole dish. Cover dish tightly with heavy duty foil.

Stick in oven for an hour.

10 minutes before the hour is up, cook any other left over or fresh ingredients in a non-stick pan, small amount of oil if needed.

Shrimp, peas, kernal corn, scrambled eggs, nuts like cashews or peanuts, pineapple, cooked bacon, and any other leftovers - heat them up until hot. Sliced shitake mushrooms are awesome in this, btw.

I dump in chopped green onion tops into the pan just before the hour is up and kill the heat. Likewise add any herbs into the pan after killing heat - parsely, cilantro, etc.

Check on your rice at the hour mark. If most of the liquid is absorbed, it's ready to taste test *carefully*, of course.

If the rice is still soupy, return to oven and cook until most of the liquid has been absorbed. IF the rice is hard and the liquid is gone, add more water or stock, recover, and return to the oven until most of the liquid has been absorbed and the rice is soft.

When the rice is done, pull the casserole dish out of oven, carefully remove foil, dump in the fresh/leftover ingredient mix from the pan into the rice. Sprinkle about 1 tablespoon of soy sauce and mix around briefly.

Re-cover casserole dish and let sit for 5 minutes.

Notes:
No salt? Nope.

The soy sauce at the end is the seasoning. IF you use stock in the rice that will have salt in it, so taste before you add the soy sauce. Also, if you use ham, you won't need a lot at the end of the bake.

Posted by: weft cut-loop at August 02, 2015 05:38 PM (VY8H5)

100 Sorry we killed the thread.

Posted by: Ricardo Kill at August 02, 2015 05:42 PM (5fW+Y)

101 Some fried rice recipes:

http://www.finecooking.com/recipes/stir-frying/rice/52366-50278.aspx

Posted by: Lizzy at August 02, 2015 05:43 PM (NOIQH)

102

Gave away a bowl full of tomatoes to one of my neighbors this week. That's how full of tomatoes my home is. It's flowing out the windows.

Along with the various tomato salads, we've been eating a lot of BLT's as a result. Yum.

Posted by: artisanal 'ette at August 02, 2015 05:43 PM (qCMvj)

103 Spread and press on the chicken with your hands to flatten it.

One of my local stores is selling butterflied whole chicken now. I cannot seem to buy it already butterflied. I haven't checked to see the cost uptick versus just buying them whole.

Posted by: artisanal 'ette at August 02, 2015 05:46 PM (qCMvj)

104 CA field of head lettuce
http://tinypic.com/r/2ns1jef/8

Posted by: CaliGirl at August 02, 2015 05:50 PM (BHl9S)

105

A new recipe I tried this week. Even though it is more of a side dish, we ate it as a meal with asparagus on the side.

Very simple dish. It reminded me of one of my traditional cornbread with cracklin' recipes. But not quite. Better. Much better.

Pastuccia
(Polenta with Sausage and Raisins)

From: Italian: Slow and Savory A cookbook by Joyce Goldstein.

It uses 1/4 lb of pancetta, diced, and 3/4 pound of sweet sausages. Polenta, some egg yolks and a cup of golden raisins.

Simply delicious.

Posted by: artisanal 'ette at August 02, 2015 05:51 PM (qCMvj)

106 One of my local stores is selling butterflied whole chicken now. I cannot seem to buy it already butterflied. I haven't checked to see the cost uptick versus just buying them whole.

Posted by: artisanal 'ette
------------------------------
Meh. With a five dollar pair of kitchen shears, you can easily cut the spine out of a bird & spatchcock it yourself.

Bonus - freeze the spines and use them for chicken stock later.

Posted by: Chi at August 02, 2015 05:51 PM (+aSvM)

107 Hey, tomato lovers. Want to know why you can't find a decent tomato in the grocery? Growers don't want to grow them, grocers don't want to sell them. Read this article from Business Insider:

Sorry, can't do tiny url thing. Google "Science has created the perfect tomato but grocery Stores refuse to sell it".

Posted by: Susanamantha at August 02, 2015 05:52 PM (yL5ls)

108 Posted by: artisanal 'ette at August 02, 2015 05:46 PM (qCMvj)

People are nuts!

Why bother? I keep the backbone for stock, and it only takes 30 seconds at most.

By the way, I use a big bread knife, which seems to cut the ribs the easiest of any of my knives.

Posted by: CharlieBrown'sDildo at August 02, 2015 05:52 PM (Zu3d9)

109

Ah, here is the Pastuccia recipe online.

http://www.recipecircus.com/recipes/gijane/ITALIAN/PASTUCCIA.html

Posted by: artisanal 'ette at August 02, 2015 05:52 PM (qCMvj)

110 I add blended egg to the fried rice while frying, I don't cook it beforehand. Kind of depends on what style you're looking for. You can reserve some and scrape part of the pan clean and fry it there if you want more chunkies.

I use Basmati rice for everything - it's not the best for everything, but it's all I keep around. It's the best for most things, and I buy it when I find it on sale.

Mexican / Spanish rice is my weakness in the kitchen, never been able to make a good example of that myself, no matter what recipe - it just ends up kind of slightly spicy but not very flavorful. I can't use prepared mixes because of food allergies.

Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 05:53 PM (bLnSU)

111 " CA field of head lettuce "

I had to lay down on my side to look at it. And you got you a pink-camo quad.

Posted by: Ricardo Kill at August 02, 2015 05:53 PM (5fW+Y)

112 105
That sounds delish.

Posted by: CaliGirl at August 02, 2015 05:54 PM (BHl9S)

113 Italian: Slow and Savory A cookbook by Joyce Goldstein.

Posted by: artisanal 'ette at August 02, 2015 05:51 PM (qCMvj)

Joooos....what aren't they taking over?

Posted by: CharlieBrown'sDildo...Anti-Semite at August 02, 2015 05:54 PM (Zu3d9)

114 111
It is my Gator. The pink is a vinyl wrap.

Posted by: CaliGirl at August 02, 2015 05:54 PM (BHl9S)

115 So, while breeding for good looks, they have also bred for no-taste.
There is a moral we could apply to people in there somewhere, but I am
too lazy to dig it out.

Hey, I'm ugly and I taste just fine.

Your summer guide to radishes.
http://www.thekitchn.com/your-summer-guide-to-radishes-220037

Posted by: HR drinking gin at August 02, 2015 05:55 PM (rHXGG)

116 Stranahan's is a few miles away between Kalamath and Santa Fe at Alameda. One of the worst intersections in town as I-25 crosses right there, Home Depot, Denny's, and the dreaded Warren Buffet coal train. They give tours.

You see, Colorado craftsmen take great pride in their products. The tomatoes by Colorado farmers available at Tony's Market a few blocks away are reliably excellent. Same with marczyk, and Whole Foods and all of the farmer's markets. Same with bread. I could live on that all summer. And the whole time I'm thinking, isn't this close to pizza?

Posted by: bour3 at August 02, 2015 05:56 PM (5x3+2)

117
Just want to re-mention my review of Five Guys Burgers and Fries.

It's as good as everyone says.
Very simple menu, which is really nice these days.
The only 'bad' thing is they are a bit pricey. But you can taste quality, which makes it worth it.

The burgers were juicy and cooked just right. If you like cheese, the cheeseburgers are very cheezy. The buns are toasted on the grill. The hot dogs, kosher, are damn tasty and come on the same toasted soft bun.

Five Guys Burgers gets 4 and a 1/2 out of 5 Soothies from me.

Posted by: Summer Slam Soothsayer at August 02, 2015 05:56 PM (PBIEV)

118 111
It is right side up on my ipad. Must be from taking a pic with my phone.

Posted by: CaliGirl at August 02, 2015 05:56 PM (BHl9S)

119 Simplicity is a mater sammich. Fresh tomatoes, Hellmans or Dukes mayo, salt and pepper, on plain old honey wheat bread. Hey Mama!

Posted by: Eromero at August 02, 2015 05:56 PM (go5uR)

120 "Joooos....what aren't they taking over?
Posted by: CharlieBrown'sDildo"

Well, that's your department.

Posted by: Ricardo Kill at August 02, 2015 05:58 PM (5fW+Y)

121 Chi is spot on. It's all about your own stock. Haven't bought stock in years. Don't pay extra for simple stuff.

Posted by: Clarney at August 02, 2015 05:58 PM (dgO4h)

122 Posted by: CaliGirl at August 02, 2015 05:56 PM (BHl9S)

Or maybe you are just naturally tilted to the Left...California and all that.....

Posted by: CharlieBrown'sDildo at August 02, 2015 05:59 PM (Zu3d9)

123 No, no, no! You're doing it all wrong! No balsamic. Chewy, not crusty, bread--think Nonna bread. Add a little cracked pepper. I asked real Italians just to be sure.

Posted by: Rana at August 02, 2015 05:59 PM (SGtKJ)

124 Anyone who thinks rednecks are proper to the South needs to watch North Woods Law.

Posted by: logprof at August 02, 2015 06:00 PM (0FosY)

125

For all of you with too many bell peppers (and you're sick of fajitas and whatnot), which I had this past week, I always go to The bon appetit Fast Easy Fresh cookbook and make the Hungarian-style beef with bell peppers and caraway

It's kinda like paprikash, but simpler, I would say. And instead of a "chicken" paprikash, it uses beef. I sliced up some strip steaks.

Another very simple, very fast to prepare recipe that we love. I've made this dish a lot over the years. It's a quick standby. I uses 3 whole bell peppers.

I served it over egg noodles.

Here it is online if you want to take a gander.

http://bit.ly/1eMd477

Posted by: artisanal 'ette at August 02, 2015 06:01 PM (qCMvj)

126 It is right side up on my ipad. Must be from taking a pic with my phone.

Posted by: CaliGirl at August 02, 2015 05:56 PM (BHl9S)

When viewing it on tinypic, click on the pic itself, which will embiggen it. Then, at the lower left, click on "View Raw Image," which will rotate the pic to the proper orientation.

Posted by: Country Singer at August 02, 2015 06:01 PM (nL0sw)

127 Merovign- You is dead on about the Basmati rice. I was born and raised 100 miles from the Low Country and I eat a LOT of rice. I declare Basmati white rice makes everything better.

Posted by: Eromero at August 02, 2015 06:02 PM (go5uR)

128 My area is conservative. The college towns, and Santa Barbara screws everything up. We are the red headed stepchild. And also LA go home

Posted by: CaliGirl at August 02, 2015 06:02 PM (BHl9S)

129 "It is right side up on my ipad"

Ain't no thing. I see a Johnny pulling a conveyor unit at the end of a row.

Posted by: Ricardo Kill at August 02, 2015 06:03 PM (5fW+Y)

130 Hey CBD,

You have much experience with thai or vietnamese dishes? I have a whole bunch of rice noodles. I did do a beef pho that turned out decent, but not spectacular, probably because I took shortcuts with the broth. Then I tried a spicy noodle and chicken pad thai, both of which were disappointing.

If you have anything solid you've done that you'd recommend, I'd love to hear it. Especially if it is fairly quick.

Posted by: Dave S. at August 02, 2015 06:03 PM (mhkbv)

131 Posted by: CaliGirl at August 02, 2015 06:02 PM (BHl9S)

I lived in Berkeley and Oakland for 20 years.....I know of what you speak.

I was just joking around.....

Posted by: CharlieBrown'sDildo at August 02, 2015 06:06 PM (Zu3d9)

132 Even mediocre mozzarella is saved by tomatoes fresh from one's own garden!

This time of year, the crop is ripening and I allow myself to binge on those sweet red spheres. Sammiches, salads (with our own cucumbers!), even sliced and eaten straight from the vine.

Most of the year, I'm "meh" about tomatoes. Haven't found any in stores -- or even in local faaaahmuh's maaaahkets -- that measure up to homegrown. They're pretty, but nothing to get the taste buds all in a lather about....

Posted by: MrScribbler at August 02, 2015 06:06 PM (rCmeG)

133
Where's the AoSHQ Porta Pottys? Do we need our own toilet paper?

Posted by: Bruce With a Wang! at August 02, 2015 06:07 PM (iQIUe)

134 126
I just did that, and it is right side up. I am on an ipad.

Posted by: CaliGirl at August 02, 2015 06:07 PM (BHl9S)

135 Joooos....what aren't they taking over?
Posted by: CharlieBrown'sDildo...Anti-Semite at August 02, 2015 05:54 PM (Zu3d9)

ha!

They could come over and make me dinner tonight. We stripped the deck today. I just woke from a nap. We are beat.

All thanks to the horde this morning and their talk of pressure washers, and all that. We've been meaning to do the deck for months, and I just assumed we wouldn't as it's getting so hot out, but hubby saw me looking up the cleaners (I couldn't recall the stuff we use, TSP, btw), and he said, you want me to do that today? Then he ran to store, bought the TSP and we cleaned all the wood.

Now that it's dry, we need to do some more spot cleaning, but hoo-boy, that is the worst. Staining is the easy party, and so satisfying.

We do have some chili con carne to heat up and eat with some avocados... that is what we'll have. And some gelato for dessert. lol

Posted by: artisanal 'ette at August 02, 2015 06:08 PM (qCMvj)

136 Posted by: Dave S. at August 02, 2015 06:03 PM (mhkbv)

I have no experience with either cuisine, other than enjoying them!

I lived in the Bay Area for a long time and there were lots of good Thai and Vietnamese restaurants around.

Does anyone have a source for good recipes?

Posted by: CharlieBrown'sDildo at August 02, 2015 06:08 PM (Zu3d9)

137 131
I knew you were joking, my area is more like Bakersfield in politics.

Posted by: CaliGirl at August 02, 2015 06:08 PM (BHl9S)

138 121
Chi is spot on. It's all about your own stock. Haven't bought stock in years. Don't pay extra for simple stuff.

Posted by: Clarney at August 02, 2015 05:58 PM.

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

Screw you.

Posted by: Dow Jones at August 02, 2015 06:08 PM (DtNNC)

139 I use the Texmati basmati for all the rice dishes, except for paella, which I've only made a couple of times, using the bomba rice.

Posted by: stace: SMOD/Cascadia Subduction Zone 2016 at August 02, 2015 06:08 PM (CoX6k)

140
Californians, was I right about gas prices dropping in the last couple of days?

Posted by: Summer Slam Soothsayer at August 02, 2015 06:10 PM (PBIEV)

141 That paella was La Bomba.

Posted by: Richie Valens at August 02, 2015 06:12 PM (hezPX)

142 Stewed tomatoes and rice is po folk food in S.C.
-Fresh peeled cubed tomatoes, onions, peppers any kind, smoked jowl meat (thick bacon will do)for seasoning.
-cut jowl meat (or bacon) into quarter inch pieces and fry out most of the grease.
-chunk in you diced tomatoes and peppers and cook until translucent.
-slide in your tomatoes juice and all.
-bring to a boil.
-pour in a Shiner bock.
Simmer 45 minutes and serve over Basmati white rice with cornbread.
You done yoself some good right there.

Posted by: Eromero at August 02, 2015 06:13 PM (go5uR)

143 Californians, was I right about gas prices dropping in the last couple of days?

Haven't noticed anything, still around $3.30.

Posted by: t-bird at August 02, 2015 06:13 PM (FcR7P)

144 140
It was 4 when I got gas Thursday at the cheap place.

Posted by: CaliGirl at August 02, 2015 06:14 PM (BHl9S)

145 Eromero @ 142

All you're missing is the crawfish...

Posted by: Chi at August 02, 2015 06:16 PM (hezPX)

146 Eromero - the one thing you really can't do with Basmati is sushi (which I don't do anyway), though you can kind of fake it by not rinsing the rice and by adding a little something like arrowroot at the end (or cornstarch).

Dave S. I'm not sure where the problem lies, but if you're taking shortcuts with the broth does that mean not cooking the noodles in the broth? Half of the Pho deal is the texture, which comes from rice from the noodles thickening the broth. I use Three Ladies brand wide rice noodles from my local Asian grocery.

Everybody says rice noodles are easy to cook, but they're actually tricky. If you cook them separately you lose the texture of the broth, if you cook them in too little water you get paste, but if you understand the balance you can make a very thin, velvety or very thick, hearty broth with noodles.

The second problem is getting the saltiness right, if it's right when you start it will be too much when you're done.

Good quality meats help, especially if they're juicy.

Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 06:17 PM (bLnSU)

147 Posted by: t-bird at August 02, 2015 06:13 PM (FcR7P)

And here I was being annoyed because it was back up to $2.45 south of Houston. Guess I can add that to my list of things to be thankful for after all.

Posted by: Polliwog the 'Ette at August 02, 2015 06:18 PM (GDulk)

148 the reputation of New Jersey as the mecca of great tomatoes is pure, unadulterated hype

Sorry, that's a great area for growing tomatoes, as is SE PA. Are you looking in supermarkets? Go to the tomatoes or grow them.

Posted by: t-bird at August 02, 2015 06:18 PM (FcR7P)

149 At the risk of crossing thread streams, can anybody recommend a gardening book? I just bought some property and I want to put in a vegetable garden. I live in Alabama, site gets lots of direct sunlight.

Posted by: Butch at August 02, 2015 06:18 PM (HLx1C)

150 My spatchcock last week was disappointing. I used a Martha Stewart marinade and cooked it low on the pellet grill. I dunno--the skin was rubbery and just meh. CBD's method looks great.

I've done the meat in the coals twice now, and second time was better. This was skirt steak for fajitas. The first time I didn't leave the meat in the fire long enough due to fear of burning it, but last night I did both sides in the coals long enough to get a nice brown on both sides. Not bad.

I also tossed a whole bell pepper and 2 onions in there too. Now I'm all about just throwing stuff in there and burning it with fire, caveman style.

Posted by: stace: SMOD/Cascadia Subduction Zone 2016 at August 02, 2015 06:18 PM (CoX6k)

151 3.999999/gal in LA.

Posted by: Bruce With a Wang! at August 02, 2015 06:22 PM (iQIUe)

152 My wife doesn't like tomatoes.

BITCH

Posted by: Nip Sip at August 02, 2015 06:22 PM (0FSuD)

153 Ok. Slow cooked pork loin and peaches...nailed it

Posted by: Clarney at August 02, 2015 06:22 PM (2ciEi)

154 3.999999/gal in LA.

Et voila, under $4! You're welcome!

Posted by: Barack The Magnificent at August 02, 2015 06:23 PM (FcR7P)

155 Nip. You have my sympathies

Posted by: Clarney at August 02, 2015 06:23 PM (2ciEi)

156 Posted by: t-bird at August 02, 2015 06:18 PM (FcR7P)

I agree that the tomatoes can be spectacular. The problem is that they rarely are. It is difficult to find growers locally.

Posted by: CharlieBrown'sDildo at August 02, 2015 06:24 PM (Zu3d9)

157 My spatchcock last week was disappointing. I used a Martha Stewart marinade and cooked it low on the pellet grill. I dunno--the skin was rubbery and just meh. CBD's method looks great.

Posted by: stace: SMOD

Low and slow is difficult with chicken unless you have a rotisserie going, IIRC.

I've used the baking powder/high heat method from America's Test Kitchen to some degree of success.

Posted by: weft cut-loop at August 02, 2015 06:28 PM (VY8H5)

158
I downloaded a couple of Ennio Morricone's albums off youtube.

If you have the Flashgot app, you, too, can do this.

Posted by: Summer Slam Soothsayer at August 02, 2015 06:29 PM (PBIEV)

159 Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 06:17 PM (bLnSU)

------

I don't remember everything that I did, but by shortcuts I mostly meant I didn't slowly cook the bones low and slow all day in a stock pot. I used some granules and such to move things along. With the spicy chicken and pad thai chicken, I had just dropped the noodles into a boil real quick, and then moved them to a skillet. I really have little idea what I am supposed to do, quite honestly.

Part of the problem was the noodles themselves for sure, and part of the problem is we have some really great restaurants nearby. Those give me an idea of what is possible, but I am not sure where to start to try to even get to a passable representation of it.

We got the first kid on the way, so I want to figure this out pronto, since we may not be getting out too much the next several months!

Posted by: Dave S. at August 02, 2015 06:29 PM (mhkbv)

160 Butch,
Go to a local thrift store.
Buy any and every gardening book you can find. Gardening opinions vary as much as personalities here at the HQ.

If i were to seek out one opinion? Look for Victory Garden books, but don't limit yourself to that.

Posted by: Chi at August 02, 2015 06:30 PM (hezPX)

161 Chi @ 160 - Obrigado!

Posted by: Butch at August 02, 2015 06:36 PM (HLx1C)

162 Maldon sea salt is the only salt ot put on a fresh tomato.

Posted by: NC Mountain Girl at August 02, 2015 06:38 PM (x42be)

163 OT. If you have TRU TV and have never seen the Carbonarro Effect, do yourself a favor and check it out now.

This kid is from Atlanta and he's awesome.

A very fun show.

Posted by: weirdflunkyonatablet at August 02, 2015 06:43 PM (MQyUw)

164 My grand-dad was assigned to a Chiffonading battalion during WWII. He never talked about it.

Posted by: Cicero (@cicero) at August 02, 2015 06:44 PM (oZr5y)

165 Posted by: Butch at August 02, 2015 06:18 PM

Check out the Southern Living Gardening book. There are lots of online articles on their website that are free. It is published in Birmingham. Also try the state ag extension service publications since you pay for them with your taxes.

Posted by: Lester at August 02, 2015 06:44 PM (2UPXV)

166 i got a thing called the "sizzle q" from sam's club a couple years back....i use it on my outdoor grill to cook the bacon so i don't grease up the stove......and back splash.....i also use it out there for frying up the chicken and steak for fajitas......it cleans up super easy too.....i only wish it was a little bigger http://www.littlegriddle.com/Sizzle-Q-Stainless-Steel-Griddle-p/sq180.htm

Posted by: phoenixgirl, i was born a rebel at August 02, 2015 06:48 PM (0O7c5)

167 Took some Kodiak deer out of the freezer labeled stew meat. I won't know what I'm going to do with it until I see it. I might give it the cast iron skillet treatment for a few seconds on each side and call it good.

Posted by: Bosk at August 02, 2015 06:48 PM (vvt1z)

168 My spatchcock last week was disappointing.

is that what the kids are calling it now?

Posted by: phoenixgirl, i was born a rebel at August 02, 2015 06:49 PM (0O7c5)

169 I thought mustard crust was the stuff you scraped off the tip if the bottle of French's.

Posted by: Insomniac at August 02, 2015 06:52 PM (mx5oN)

170 Dave S. - Pho. In a skillet.

I'm not even sure where you're going with this. Also the type of noodles matters, thin rice noodles tend to work best, but not "threads" which are very picky about cooking (they almost flash-boil cook, you can even put them in after cooking and let them soften up after a few minutes).

There are large numbers of recipes online. One problem is that people just have different taste buds, one person's rich is another person's bland.

Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 06:52 PM (bLnSU)

171 What is this "Maldon Sea Salt"?

Posted by: Clarney at August 02, 2015 06:54 PM (dgO4h)

172 Holy mackerel these ribs are good!
Been smoking for five hours or so. Simple dry rub, slow smoked with maple, topped with Stubbs bottled sauce an hour or so ago.

My goodness - I really wish I could share...

Posted by: Chi at August 02, 2015 06:56 PM (hezPX)

173
that Sizzle Q looks great for cooking fish without stinking up the house

Posted by: Summer Slam Soothsayer at August 02, 2015 06:56 PM (PBIEV)

174 Cheers Chi!.
Bon apatite

Posted by: Clarney at August 02, 2015 06:57 PM (dgO4h)

175 Gov. Jindal shows off the bacon drawer in the Governor's Mansion.

http://preview.tinyurl.com/nvpr4h2

Posted by: junior at August 02, 2015 06:59 PM (3m3mw)

176 Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 06:52 PM (bLnSU)

----

Not for the Pho, but for the spicy noodle and pad thai dishes!

Posted by: Dave S. at August 02, 2015 07:09 PM (mhkbv)

177 Wonderful alert:want to read something lovely, short and perfect? Check this out from Daily Pundit: http://tinyurl.com/nj3swaeEnjoy!!!

Posted by: MAx at August 02, 2015 07:11 PM (LAliD)

178 No one has mentioned BLT's, it's like I don't even know y'all!!!

+1 for smittenkitchen. com

Try making a chimichura(sp?) sauce with cilantro instead of parsley.

Couple cloves of garlic, salt, fresh ground pepper, tsp dried oregano, a clean bunch of fresh cilantro, dash of red wine vinegar, and extra virgin olive oil.
puree everything in a food processor or blender. If you want a little bite add a bit of crushed red pepper. Great on grilled meat or as a marinade.

Of course, There hasn't been any cilantro the last two times at my local HEB.

I LOVE caprese salad but my tomatoes have been crap this year. Hoping to get some fall tomatoes though.

Posted by: lindafell de Spair at August 02, 2015 07:18 PM (xVgrA)

179 Late to the party but I'm not a huge tomato lover. I
find they irritate my mouth. Although fully vine-ripened tomatoes my not be so mouth irritating. Kale irritates my mouth as well but that's a convenient way to pass on
eating a lot of my wife's kale salat. ( She loves the stuff). I do enjoy some kale crisps.

Posted by: Northernlurker at August 02, 2015 07:21 PM (4rzL1)

180 Posted by: Northernlurker at August 02, 2015 07:21 PM (4rzL1)

Apparently some people are affected by enzymes in the vegetables that most people aren't. John's lips would swell with cucumbers and carrots but it was a long time before his mom would believe it was just that he didn't like them (actually, he preferred vegetables to fruit).

Posted by: Polliwog the 'Ette at August 02, 2015 07:24 PM (GDulk)

181 69 Field shitting was the demise of Chichis
Posted by: Clarney at August 02, 2015 04:58 PM (2ciEi)

Took down Steak and Ale too.

Posted by: Ashley Judd's Puffy Scampe, formerly MrCaniac at August 02, 2015 07:24 PM (Z7G74)

182 By the way I find thi thread fascinating and mouth watering but I have to confess to not being a foodie.

Posted by: Northernlurker at August 02, 2015 07:24 PM (4rzL1)

183 My favorite from Subway is really fresh and loaded with my meat!

Posted by: Jared from Subway at August 02, 2015 07:27 PM (Z7G74)

184 183: Get ready for the pole position dude. Me thinks you are fooked.

Posted by: Chavez the Hugo at August 02, 2015 07:30 PM (ucDmr)

185
180 Posted by: Northernlurker at August 02, 2015 07:21 PM (4rzL1)

Apparently some people are affected by enzymes in the vegetables that most people aren't. John's lips would swell with cucumbers and carrots but it was a long time before his mom would believe it was just that he didn't like them (actually, he preferred vegetables to fruit).
Posted by: Polliwog the 'Ette at August 02, 2015 07:24 PM (GDulk)

My wife makes a marinara sauce with sun-dried tomatoes that is particularly irritating to my mouth.

Posted by: Northernlurker at August 02, 2015 07:31 PM (4rzL1)

186 BLT's are the first thing I think of as soon as you have more than one tomato

Posted by: Skip at August 02, 2015 07:35 PM (zjrhQ)

187 Posted by: Northernlurker at August 02, 2015 07:31 PM (4rzL1)

That could be the acid, I have to watch it with kiwis even though I love them, but kale isn't the first thing that springs to mind on hearing "acidic food" which makes it seem more likely to be an enzyme thing (unless it would be chemical contamination from the growing/cleaning).

Posted by: Polliwog the 'Ette at August 02, 2015 07:36 PM (GDulk)

188 A slice or two of tomato improves any sammie.

Posted by: Bruce With a Wang! at August 02, 2015 07:39 PM (iQIUe)

189 Things to add to a BLT -
thinly sliced hard boiled egg. Avocado.
And Duke's mayo, of course.

Posted by: Chi at August 02, 2015 07:41 PM (fitjX)

190 BLTs are the best - and here's a BLT salad that is yummy:

http://www.finecooking.com/recipes/bacon-lettuce-tomato-blt-salad.aspx

Posted by: Lizzy at August 02, 2015 07:43 PM (NOIQH)

191
187 Posted by: Northernlurker at August 02, 2015 07:31 PM (4rzL1)

That could be the acid, I have to watch it with kiwis even though I love them, but kale isn't the first thing that springs to mind on hearing "acidic food" which makes it seem more likely to be an enzyme thing (unless it would be chemical contamination from the growing/cleaning).
Posted by: Polliwog the 'Ette at August 02, 2015 07:36 PM (GDulk)
With kale it might just be that it's kind of hard. I don't believe it has to do with acid.

Posted by: Northernlurker at August 02, 2015 07:45 PM (4rzL1)

192 One of the yummiest burgers we ever had was Caprese style, with fresh basil leaves, fresh mozzarella, tomato slice, and balsamic glaze. It's worth getting the balsamic glaze because it's cheap, tastes good, and has a better texture than the cheap balsamic vinegars that are in most people's price range.

Posted by: gail at August 02, 2015 07:48 PM (CQT1j)

193 Posted by: Northernlurker at August 02, 2015 07:45 PM (4rzL1)

That was my point, it wasn't likely to be acid. Hadn't thought about it just being so tough that it injures though since I don't eat it myself.

Posted by: Polliwog the 'Ette at August 02, 2015 07:51 PM (GDulk)

194 I believe that kale is a vegetable that is actually more nutritious when it is cooked than raw. I grow Loncito and red leafy kale which I sauté until tender and add to a quiche.

Im going to go stick some tomato seeds in the garden now.

Posted by: lindafell de Spair at August 02, 2015 07:53 PM (xVgrA)

195
Columbo is on. Patrick McGoohan, Leslie Neilsen, and Larry Tate from Bewitched are in this one.

Posted by: Summer Slam Soothsayer at August 02, 2015 08:05 PM (PBIEV)

196 Dumb question, but since it came up -
How do you pronounce "caprese? "

Posted by: Chi at August 02, 2015 08:07 PM (iTezU)

197 I pronounce it "cah pray say," though I hear people pronounce it mostly as "cah pree see."

Posted by: Merovign, Dark Lord of the Sith at August 02, 2015 08:09 PM (bLnSU)

198 If you don't like soggy bread, why in the world are you drizzling olive oil all over it? Try mayonnaise instead. If you insist on olive oil, you can get the mayo that's made with it. Or just make a salad and have toast and mozzarella on the side.

Also, if you can't get good tomatoes locally, it's simple to fix. Grow your own. (Yes you can. People in Alaska grow tomatoes. You can do it!)

Posted by: Kathy Kinsley at August 02, 2015 08:10 PM (P1Mfe)

199
e pronounced like an a.

Posted by: Bruce With a Wang! at August 02, 2015 08:16 PM (iQIUe)

200 Grilled zucchini slices, mmmMmm...

Brush with olive oil, add cracked pepper and a pinch of sea salt.

Posted by: JeanQ Flyover at August 02, 2015 08:20 PM (rhjQp)

201 We grill asparagus that way, too! Yummy.

Posted by: JeanQ Flyover at August 02, 2015 08:21 PM (rhjQp)

202 I mentioned on an earlier thread that a package of mine has gone missing. Well, the package has a ricer and gnocchi board. I was going to try and make homemade gnocchi for my husband for his birthday tomorrow. aaarrggggghhhhh!! have I mentioned before that usps is crap?!?!

Posted by: lindafell de Spair at August 02, 2015 08:22 PM (xVgrA)

203 I see the LA Times article is leaving some things out.

Like the second US agent murdered by a F+F weapon, Jamie Zapata and Brian Terry were killed by the lost weapons. Or the 300+ Mexican civilians butchered.

More troubling is about the dead shooter. If the guy was flagged but allowed in 2010 to buy the pistol, where did the AK-47 come from since his partner also had a record. Or was the AK-47 another weapon sold under the F+F auspices?

As for the FBI still searching, could it be there is still coterie or a cabal of Federal agents/employees with a vested interest to ensure no linkage between F+F and Garland emerges? I would say yes because when Fast + Furious was active, anytime a gun query was run and certain serial numbers were entered that query was redirected to the Phoenix ATF office that was running Fast + Furious. So the agents running the checks would get back sanitized information as Camino, the ATF liaison agent to the Mexican government, testified to Congress.

Posted by: Anna Puma at August 02, 2015 08:25 PM (tiyBK)

204 That sucks, Lindafell!

Posted by: JeanQ Flyover at August 02, 2015 08:25 PM (rhjQp)

205 Open Blogger, anyone who loves mottza is great in my book.

Posted by: brando at August 02, 2015 08:26 PM (Kkrxr)

206 Ricardo Kill 87. Sorry for the delay. I had to use the (Big Mower) my brush hog on the yard while it was still light outside. Venision burgers are the best. Never overcook them (or any venison for that matter). Some folks add Beef or pork fat to the mix, saying they need it to keep the burger from crumbling. I never add fat to a naturally perfect food. Just a few extra hand pats when making paddies and they'll stay together just fine. With melted Cheddar cheese on top. Enjoy.

Posted by: Vn Redleg at August 02, 2015 08:27 PM (L7quo)

207 Month of August menu. Alternate whatever is fresh that day at Gliddens Seafood with rib eyes plus vine ripened tomatoes and fresh corn from Bartletts Farm. Cook simply and enjoy with a Lagavulin on the deck looking at the Atlantic from south shore of Nantucket. Have one whisky too many and walk around Tom Nevers Head and bottle rocket Chris Matthews' house with the boys. Afterward smoke a cigar and feel self satisfied we struck a blow for freedom.

Posted by: Saml adams at August 02, 2015 08:28 PM (klRTu)

208 JeanQ,
It's frustrating because it happens at least twice a month with packages in my neighborhood. They alway say, delivered or in mailbox....the problem is it's in someone else's box. For envelopes and such, it's almost a daily occurrence that it is in the wrong box in this area. Someone is always posting on the neighborhood forum that they are looking for a package that was delivered.

I make my asparagus like you do, It's the only way I like to eat it on its own.

Posted by: lindafell de Spair at August 02, 2015 08:31 PM (xVgrA)

209 I believe Kale is high in oxalis acid which can be a problem for people susceptible to gout.

Posted by: Mindy at August 02, 2015 08:32 PM (dg8OI)

210 I have left over homemade chocolate cupcakes with vanilla bean buttercream frosting from my daughters birthday party today. Any takers?

Posted by: lindafell de Spair at August 02, 2015 08:35 PM (xVgrA)

211 203 I see the LA Times article is leaving some things out.

Like the second US agent murdered by a F+F weapon, Jamie Zapata and Brian Terry were killed by the lost weapons. Or the 300+ Mexican civilians butchered.

More troubling is about the dead shooter. If the guy was flagged but allowed in 2010 to buy the pistol, where did the AK-47 come from since his partner also had a record. Or was the AK-47 another weapon sold under the F+F auspices?

As for the FBI still searching, could it be there is still coterie or a cabal of Federal agents/employees with a vested interest to ensure no linkage between F+F and Garland emerges? I would say yes because when Fast + Furious was active, anytime a gun query was run and certain serial numbers were entered that query was redirected to the Phoenix ATF office that was running Fast + Furious. So the agents running the checks would get back sanitized information as Camino, the ATF liaison agent to the Mexican government, testified to Congress.
Posted by: Anna Puma at August 02, 2015 08:25 PM (tiyBK)

I think right now that the Obama Administration wants nothing coming over illegally from Mexico to be reported on.

Posted by: Ashley Judd's Puffy Scampar, aka MrCaniac at August 02, 2015 08:49 PM (Z7G74)

212 Lindafell, the cupcakes sound deelish!

And, have you and the neighbors made a formal complaint to your postmaster? It worked for us (I think. Maybe it was coincidence that service improved about 3 months later.)

Posted by: JeanQ Flyover at August 02, 2015 08:49 PM (rhjQp)

213 The excellence of NJ tomatoes is NOT hype! Just try the ones I grow in Jersey City!

Posted by: rjm319 at August 02, 2015 09:17 PM (WRWjV)

214 One of the fond memories of my childhood. Lived in a big city. Was visiting my dads parents. His farm was seven miles away by crow, but more like fifteen if the crow had to sit on the hood of his pick em up. Picked fresh veggies with him one afternoon. On the way back sitting next to granddad in his truck, he gave me a fresh tomato and a salt shaker. It was a big sweet tomato but granddad's smile was even bigger.

Posted by: Its me again at August 02, 2015 10:31 PM (6P8V8)

215 One of the fond memories of my childhood. Lived in a big city. Was visiting my dads parents. His farm was seven miles away by crow, but more like fifteen if the crow had to sit on the hood of his pick em up. Picked fresh veggies with him one afternoon. On the way back sitting next to granddad in his truck, he gave me a fresh tomato and a salt shaker. It was a big sweet tomato but granddad's smile was even bigger.
Posted by:

Awesome. Some of my best childhood memories are spending time at the farm.

Posted by: Farmer at August 02, 2015 10:43 PM (o/90i)

216 Easy enough making one's own fresh mozz. Many local fermentation outfitters carry the necessary kit and quality dairy is not hard to come by. If you can, bet Jersey Cow's milk for the higher fat content.

Posted by: Rex Mundi at August 03, 2015 11:29 AM (X20+D)

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