Food Thread: Maillard....It Isn't Just A Duck [CBD]

Pastry chef Michael Laiskonis explains Maillard reactions and why browned foods taste so damn good Our very own Y-not sent this article to me, and it's fascinating and, at least for me, a revelation. Of course I knew that those luscious caramels that destroy my will power were brown, and taste good, but it never clicked that it can be the same reaction that makes those steaks I love taste marvelous. Hell, I have made caramel dozens of times (it's easy) and watched it brown.

Yes, I am a moron, and not just with a capital M.

Grilled Tenderloin in a Salt Crust I have done something like this with chicken, and it worked rather well; juicy and tender and, interestingly, not over-salted. And since whole tenderloins often go on sale for not very much money, it's a good cut with which to try this technique.

By the way, while prime beef is often significantly better (and significantly more expensive) than choice, tenderloin is very lean, so buying prime makes very little sense. My local place often has whole tenderloin on sale for about $7/lb, which is a fine price, considering that the yield is great. No bones, and minimal loss from trimming the silverskin and the little bit of connective tissue.

******
A long time ago, in a galaxy far, far away, I bought a temperature probe with alarm so that I could roast turkeys and other large chunks of flesh without constantly opening the oven to check the internal temperature. It was a pain in the ass, complete with preprogrammed temperatures that were not easily overridden. I have no interest in eating pork cooked to 175° or a beef roast charred to a crisp. The little beast had been programmed according to government guidelines which, as we all know or could surmise, are worthless. So a few years ago I bought this dandy little gadget from a company called Thermoworks.

They call it a "DOT," and it is ridiculously simple to use, and seems accurate. They also make Thermapens, which are ubiquitous among the chattering classes in the cooking world, but are actually marvelous tools. And expensive. Which is why I use slower but just as accurate probes that cost 1/4 of what they get for their fancy models.
******

And speaking of tools....your hands are the best ones around. Bare, not covered with gloves or holding some fancy gadget that cracks your eggs for you. Admittedly, I will grab a pair of surgical gloves when i slice ribs before serving, because the dry rub that I favor has an amazing affinity for underneath my nails, no matter how short I trim them. And mixed with pork fat it's even more tenacious, so gloves it is. But for most other jobs I use bare hands, which improves dexterity, and also gives me a sense of the raw ingredients. That sounds touchy-feely and New-Age, but it really isn't.

When I started paying attention to meat (shut up!), and not just slapping it on the grill, I found that I was able to be more discerning at the market. And picking up meat that needs some prep, such as hanger steaks, and paying attention to the way the grain runs and how much connective tissue there is and how much fat and how firm or tender it is before cooking is a good way of learning a little bit about how to cook different cuts. And this extends to other foods. Even vegetables!

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Hank Shaw, of the marvelous Hunter-Angler-Gardener-Cook website is always a fun read. And his discussion of how to make Homemade Root Beer Syrup is a wonderful, far-ranging discussion of....everything.

If you like root beer, you like sassafras.
The aromatic bark, leaves and roots of this little tree are believed to be the first plant exported from North America to Europe, back in the late 1500s. All parts of this little tree make for delicious — and different — teas, sweets and other confections, and sassafras commanded exorbitant prices in Europe… until everyone started drinking sassafras tea to cure their syphilis. Soon no one wanted to be seen sipping their syphilis cure in public, and the sassafras trade withered.
More recently, sassafras has been getting a bad rap by the folks at the USDA, who say that the active component of sassafras, safrole, is a “known carcinogen.” Why? They gave tons of pure safrole to rats and the rats got cancer. Later researchers noted that, like the whole saccharine scare in the late 1970s, safrole seems to cause cancer in rats — but not people.

From root beer to politically-driven medical research to STDs...it's like he is reading our minds!

******
here's a recipe for Grilled Balsamic Chicken Wings that looks like it would be fun. it's definitely simple. Yes, they are selling their glaze, so ignore that part if capitalism offends you. And I wonder whether leaving the wings to marinate for six hours at room temperature is wise. The vinegar certainly inhibits microbial growth, but it isn't going to kill everything, and six hours is a long time considering that the doubling time of many bacteria is less than 20 minutes. 2¹⁷ is a very big number.If any of you Morons want to do the experiment please report your findings. I will be refrigerating mine. And making a dipping sauce that contrasts the balsamic vinegar. Yeah....it will probably be Ranch dressing.
******
I have made this, and it tastes damned good, although the color of the end result is not particularly appealing, so don't be put off by it. And Giada has other attributes besides the color of her food....

As usual, there is a step that works fine, as long as you have someone else washing your dishes. It's one of my pet peeves: recipe writers, particularly celebrity chefs, have no sense that cleaning up is actually a requirement of most of their readers, who can't simply step away from the kitchen and relax with a glass of wine while their kitchen gnomes make everything sparkle.

So....one cookie sheet is plenty.

Artichoke And Bean Crostini

Ingredients
• Vegetable cooking spray
• 4 very thin slices prosciutto
• 12 (1/4-inch thick) slices rustic country bread
• 1/2 cup extra-virgin olive oil, plus extra for drizzling
• 1 (12-ounce) package frozen artichoke hearts, thawed
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup grated Pecorino Romano
• 1/2 cup coarsely chopped fresh basil leaves
• 1 teaspoon lemon zest
• 3 teaspoons fresh lemon juice
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a baking sheet with vegetable cooking spray

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top.

Drizzle with oil and serve.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food!

Posted by: HH at September 25, 2016 03:57 PM (DrCtv)

2 I posted this in the previous thread, but you foodies may find it more interesting.

Anyway, I just started watching this 18th century reenactor guy's YouTube channel, where he cooks traditional meals utilizing traditional implements and ingredients. I don't normally care about cooking, but this guy is hypnotic for some reason. I get this weird Bob Ross-vibe for some reason, but I can't put my finger on it.

https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw

Posted by: Grimaldi at September 25, 2016 03:58 PM (FVYNb)

3 Wow I was just talking about the food thread!

Posted by: madamemayhem at September 25, 2016 04:00 PM (yTnCT)

4 Man, speaking of food. I was at a party yesterday and when I left the host gave me this huge round platter of different cheeses, nuts and lord knows what else. I mean this thing barely fits in my fridge.

Something tells me I'm not going to be able to eat all of it.

Posted by: HH at September 25, 2016 04:01 PM (DrCtv)

5 J made some wonderful butternut squash soup the other day. It had potato in it and she used some chicken broth. Not sure what else, but she got the recipe off the internet, should be easy to find.

Posted by: Farmer at September 25, 2016 04:03 PM (3hlFs)

6 I love caramel and caramelized food!

Posted by: Lizzy at September 25, 2016 04:03 PM (NOIQH)

7 Sassafras tea won't help with the shit I have.

Posted by: Bill Clinton at September 25, 2016 04:05 PM (89T5c)

8 Caramel is evil for your teeth you know

Posted by: Skip at September 25, 2016 04:06 PM (JfUI4)

9 Thermoworks pleases me. They have good gizmos, plus their spam emails even have useful cooking tips, so I actually look forward to them.

Posted by: stace...TEXIT at September 25, 2016 04:07 PM (ozZau)

10 Something tells me I'm not going to be able to eat all of it.
Posted by: HH at September 25, 2016 04:01 PM (DrCtv)
----------------

Invite us over.

Posted by: bluebell at September 25, 2016 04:07 PM (xpSCc)

11 Wow, did Ace like the movie?

If it doesn't go directly from the store into my iron skillet, it won't get cooked, but I do enjoy reading how you fancy people do it.

Posted by: t-bird at September 25, 2016 04:07 PM (OLNwX)

12 Last year Santa brought me 2 Theramapens. Love them.

Posted by: olddog in mo at September 25, 2016 04:07 PM (Dhht7)

13 I finally made the truffle pasta with mushrooms and toasted hazelnuts, and it was good, but not mind-blowing, at least not the truffle-y pasta. It did give it a nice earthy nose, and has snob appeal on my kitchen counter. When I ate it I felt it would have been better to have been eating it at an outdoor trattoria in front of poor starving waifs, tossing scraps for them to fight over.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:07 PM (jR7Wy)

14 Of course, a new thread just when I responded to Ricardo about RV's.....

Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 04:09 PM (JNDQi)

15 Truffle pasta is excellent for bum fights.

Posted by: The Deplorable Mr Aspirin Factory at September 25, 2016 04:09 PM (89T5c)

16 15 Truffle pasta is excellent for bum fights.
Posted by: The Deplorable Mr Aspirin Factory at September 25, 2016 04:09 PM (89T5c)
---
Like for spanking??

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:10 PM (jR7Wy)

17 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

----

Stuffed peppers?

Posted by: olddog in mo at September 25, 2016 04:10 PM (Dhht7)

18 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?
Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 04:09 PM (JNDQi)
--------------------

Stuffed peppers? Tacos? Chili? Meatloaf?

Posted by: bluebell at September 25, 2016 04:10 PM (xpSCc)

19 I just gave my kid a Thermopen for his birthday.

He's been chemjeffing his Blue Apron orders. Maybe this will help.

[hi chemjeff

]

Posted by: stace...TEXIT at September 25, 2016 04:11 PM (ozZau)

20 Speaking of food and spirits (but probably mostly spirits), we're ramping up for our 3rd annual Southwest Ohio Moron Meetup on October 22nd.

Interested?

Then just drop me a line: swohmome@mail.com

(And please include your nic)

Posted by: ibguy at September 25, 2016 04:11 PM (vUcdz)

21 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Posted by: lindafell- deplorable, racist, sexist, homophobic,
xenophobic, Islamaphobic redneck at September 25, 2016 04:09 PM (JNDQi)

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

Stuffed peppers? Tacos? Chili? Meatloaf?

Posted by: bluebell at September 25, 2016 04:10 PM (xpSCc)

Hamburger Helper?

*runs from flying spatulas*

Posted by: Country Singer (gab @BertG) at September 25, 2016 04:11 PM (GUBah)

22 We were in Chattanooga this weekend. Stopped at this great little hipster coffee and sandwich place that had house made gelatos. Wow, were they good. Crazy flavors. My wife got lemon/blueberry/lavender. My daughter got sea-salt olive oil. The pistachio had the nuttiest flavor. 7 hours is a long way to go for gelato, but I'm considering a run...

Posted by: Brave Sir Robin at September 25, 2016 04:12 PM (SeD0w)

23 The week before last, I cooked a meal. To celebrate, I didn't cook anything at all this week. So far this is a cooking schedule I can handle.

Posted by: grammie winger's deplorable basket at September 25, 2016 04:12 PM (dFi94)

24 5 J made some wonderful butternut squash soup the other day. It had potato in it and she used some chicken broth. Not sure what else, but she got the recipe off the internet, should be easy to find.

Posted by: Farmer at September 25, 2016 04:03 PM (3hlFs)
------------------------

Sounds like the one that I make frequently (and absolutely love). It's from AllRecipes.com and called "Butternut Squash Soup II". Very easy and delicious.

Posted by: Hoplite Housewife at September 25, 2016 04:12 PM (hYNPr)

25 CBD, that Maillard article was interesting. Boy, would I love to try that browned butter ice cream.

I have a recipe for an olive oil cake (sounds weird, but oh my goodness, is it good) and it is topped with a browned butter glaze. The glaze makes the cake. I got the recipe off a blog and and the writer was waxing poetic about the glaze. Yeah, yeah, yeah. Until I tried it.

Oh my.

Posted by: bluebell at September 25, 2016 04:12 PM (xpSCc)

26 Any ideas for ground beef tonight,
If it's fresh, steak tar-tar?

Posted by: Brave Sir Robin at September 25, 2016 04:12 PM (SeD0w)

27 >>>Invite us over.

I should. Man this thing is big. Only problem is no meat on it. But seriously, I should take the various cheeses off it and bag them.

I have grown to love cheese and crackers.

Posted by: HH at September 25, 2016 04:13 PM (DrCtv)

28 Eh - we had a neighbor who generously gave us a big bag of potatoes this week, and I thought to make a potato soup out of them, from the vegetarian cookbook which was my favorite when we lived in Greece and the fresh vegetables were so marvelous that we went vegetarian for weeks at a time. (Nava Atlas' Vegetariana)

Dilled Potato and Dutch Cheese Soup

Peel and dice six medium-large potatoes, and slice up one large onion. Add just barely enough chicken or vegetable to not quite cover them, along with two bay leaves, two minced garlic cloves, and two tablespoons butter. Cover, and simmer until potatoes are tender. Remove 1 cup of the cooked potato and mash. Return the mashed potato to the pot with a cup of whole milk. Toss about a cup and a half of grated Edam or gouda cheese with two or three tablespoons of flour, a quarter teaspoon of mustard powder and two tablespoons fresh dill (or the same of dried dill). Stir cheese and flour mixture into the potatoes, stirring gently until cheese is melted, and the soup is thickened.

Posted by: Sgt. Mom at September 25, 2016 04:14 PM (xnmPy)

29 The week before last, I cooked a meal. To celebrate, I didn't cook anything at all this week. So far this is a cooking schedule I can handle.
Posted by: grammie winger's deplorable basket at September 25, 2016 04:12 PM (dFi94)
---------------

You've got many years of married life ahead of you, grammie. You want to pace yourself with this cooking thing so you don't get burned out. I think you are wise.

Posted by: bluebell at September 25, 2016 04:14 PM (xpSCc)

30 Dammit. Now I have a craving for studlffed peppers.
I'm not even a fan of bell peppers, buy I love them stuffed.
Kinda wore out today, so it'll probably just be simple - maybe bratwurst, pierogies, and sauerkraut?

Posted by: Chi at September 25, 2016 04:14 PM (SQ1ek)

31 CBD - Tremendous job you do on AOS. You are a marvel.

Posted by: washrivergal madly and deeply deplorable at September 25, 2016 04:14 PM (CFc5L)

32 As a kid my parents took me to Niagara Fall, Canada, remember all the fudge shops selling all kinds of fudge, rolled out on those marble slabs...I can still taste all that sugar!

Posted by: Colin at September 25, 2016 04:15 PM (du8ty)

33 So I just looked up "thermapens" on Amazon. Are you people crazy or something? $130.00 ? Are you crazy?

Posted by: grammie winger's deplorable basket at September 25, 2016 04:16 PM (dFi94)

34 I just posted this in the last thread before I came up here....
We need a food thread dedicated to the weird stuff kids will eat if you do not supervise the situation. Case in point...my 10yr old just made a pb and grape jelly sandwich. Did she use plain old fashioned bread for this? Nope! She used toasted blueberry waffles.
Posted by: madamemayhem at September 25, 2016 03:38 PM (yTnCT)

This girl wants to own a bakery someday and watches a show called Unique Sweets on the cooking channel. INSTEAD OF CARTOONS!!!

Posted by: madamemayhem at September 25, 2016 04:17 PM (yTnCT)

35 I did a lot of meat cookin' this weekend. Roasted a big 8.5 pound capon sprinkled with Moroccan seasoning, and just pan-seared a flank steak marinaded in wet jerk rub.

I just love saying that.

Wet jerk rub.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:17 PM (jR7Wy)

36 CBD - Tremendous job you do on AOS. You are a marvel.
Posted by: washrivergal madly and deeply deplorable at September 25, 2016 04:14 PM (CFc5L)
--------------

Seconded. Art threads 5 days a week, cooking threads, gun threads, miscellaneous threads, ONTs. CBD is an all-purpose blogger and we are lucky to have him.

A certain few "art" photos notwithstanding.

Posted by: bluebell at September 25, 2016 04:17 PM (xpSCc)

37 >>>Any ideas for ground beef tonight, <<<

Sliders. Don't think of them as little hamburgers. Use your imagination.

Posted by: Fritz at September 25, 2016 04:18 PM (wOc4Q)

38 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

taco's, enchiladas, tostadas, smothered burrito, cheeseburger soup.

Posted by: spypeach at September 25, 2016 04:18 PM (nyYhO)

39 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?
---
Mini pizzas.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:19 PM (jR7Wy)

40 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Shepherd's pie. (It's kind of cool and fall-like here today)

Posted by: t-bird at September 25, 2016 04:19 PM (ZxmMG)

41 bluebell - I'm trying my best not to go overboard with the cooking thing. Also trying not to burn the house down. Fortunately we get invited out a lot, and we have gift certificates people gave us when we got married. Also, if I see there is dinner looming on the horizon, and I have nothing in that department, I'll talk Rev into taking a dinner boat cruise. It's lovely, we get to look at the Wrigley estate, and there's no dishes. Boom. Done.

Posted by: grammie winger's deplorable basket at September 25, 2016 04:20 PM (dFi94)

42 An allusion to the AOSHQ Credo at 2:06 of this Call of Duty / Infinite Warfare trailer:

https://www.callofduty.com/infinitewarfare

Share the love!

Posted by: Fred at September 25, 2016 04:20 PM (t3VXF)

43 >>>Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Posted by: lindafell- deplorable, racist, sexist, homophobic,

xenophobic, Islamaphobic redneck at September 25, 2016 04:09 PM (JNDQi)<<<

You could make a trifle.

Posted by: Rachel, from Friends at September 25, 2016 04:21 PM (H9MG5)

44 Question re: stuffed peppers. To blanch or not to blanch prior to putting in oven. I have done both but curious what horde opinion is.

I prefer blanching them. But BIL is here and he's making them w/o blanching.

Posted by: olddog in mo at September 25, 2016 04:22 PM (Dhht7)

45 Never heard of "mailard."

Posted by: Ricardo Kill at September 25, 2016 04:22 PM (l2Jd8)

46 I made a booze discovery recently. El Dorado 12 year old Demerara rum. Never been a fan of rum but this was exquisite, more like a fine cognac. Wonderful for sipping neat. This quality for under thirty dollars is a good value. If others have tried it, I would be curious about your impression.

Posted by: JTB at September 25, 2016 04:24 PM (V+03K)

47 I prefer blanching them. But BIL is here and he's making them w/o blanching.
Posted by: olddog in mo at September 25, 2016 04:22 PM (Dhht7)
------------------

olddog, I too have done it both ways. But the easiest way is don't blanch, then cover the stuffed peppers with tinfoil tightly for the first half hour or so. Then take the foil off and keep baking so they brown.

Posted by: bluebell at September 25, 2016 04:26 PM (xpSCc)

48 Think I'm going to microwave a bag of popcorn.

Posted by: Weasel at September 25, 2016 04:27 PM (Sfs6o)

49 When I ate it I felt it would have been better to have been eating it at an outdoor trattoria in front of poor starving waifs, tossing scraps for them to fight over.
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:07 PM (jR7Wy)
---------------

To be fair, probably everything would taste better at an outdoor trattoria. Peasants optional.

Posted by: bluebell at September 25, 2016 04:27 PM (xpSCc)

50 Braised sausages and beans. Best I've ever had and can substitute the sausages with any fatty meat. I threw in pork necks with sausages last time and it turned out great. Gonna try chicken thighs next.

http://tinyurl.com/zv2e6fl

Posted by: dartist at September 25, 2016 04:28 PM (3zi7q)

51 >>>Pastry chef Michael Laiskonis explains Maillard reactions and why browned foods taste so damn good

I'll second that opinion.

Posted by: Jeffrey Dahmer at September 25, 2016 04:29 PM (dtWKK)

52 Sliders. Don't think of them as little hamburgers. Use your imagination.

Posted by: Fritz at September 25, 2016 04:18 PM

Making sliders is when we set up the burger bar. Pull all the cheeses, sauces, peppers, pickles out of frig. Fry some bacon. Open can of pineapple. Kids go eyes go crazy like Shrillary's.

Posted by: olddog in mo at September 25, 2016 04:29 PM (Dhht7)

53 Recipe for the low carbing morons and -ettes.

1 (3.5 oz) Lily's dark chocolate bar
4 tbsp Kerrygold, unsalted, or any good quality unsalted real butter
Splash vanilla
Pinch ground cinnamon
Sweetener (Truvia or swerve) if desired
1 (6 serving) jar salted macadamia nuts, 1/4 c to a serving

Put 6 muffin liners into a 6 cup muffin tin. Divide the macadamias into each of the six cups. Over low heat, melt the chocolate and butter together. Once it's melted and well combined stir in vanilla and pinch cinnamon. Taste the chocolate and if it's not sweet enough for you add up to a tablespoon sweetener. Divide evenly amongst the macadamias in the muffin cups, stirring each one a bit to make sure the nuts are well coated. Out the whole shebang in the freezer for 20 minutes. Enjoy.

This will keep in the fridge for at least a week. If you can't find Lily's chocolate (which is sweetened with stevia and erythritol, both of which are keto/ LC friendly) you can use the same amount of unsweetened baking chocolate and add several tbsp sweetener, as desired, to get it to your preferred flavor.

Posted by: Mandy P. (Not Patinkin), lurking lurker who lurks at September 25, 2016 04:29 PM (KkVB6)

54 BTW the maillard process works with tomato sauce. It adds a greater depth of flavor even when using commercial sauces in jars. Home made sauce is better still.

I wonder if making a dark roux is the same process.

Posted by: JTB at September 25, 2016 04:30 PM (V+03K)

55 Making sliders is when we set up the burger bar. Pull all the cheeses, sauces, peppers, pickles out of frig. Fry some bacon. Open can of pineapple. Kids go eyes go crazy like Shrillary's.
Posted by: olddog in mo at September 25, 2016 04:29 PM (Dhht7)
---
This is a great idea. Visually appealing, fun, and it cleans out the fridge.

I'm currently "cleaning" the growlers of beer in my fridge.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:30 PM (jR7Wy)

56 I confused maillard with paillard.
I had to look it up.
The former is a type of duck, and the latter is when you Rachel Corrie a pork chop.

Posted by: Chi at September 25, 2016 04:34 PM (SQ1ek)

57 Sassafras is used to make gumbo file.

Posted by: Burnt Toast at September 25, 2016 04:34 PM (P/kVC)

58 >>>I'm currently "cleaning" the growlers of beer in my fridge.

Heh...

And I'm currently emptying some bottles of Sam Adams beer.

Posted by: HH at September 25, 2016 04:34 PM (DrCtv)

59 ...when you Rachel Corrie a pork chop.
Posted by: Chi at September 25, 2016 04:34 PM

I know I shouldn't laugh, but I did.

Posted by: Farmer at September 25, 2016 04:37 PM (3hlFs)

60 OT: You know who needs some carbs? McGee from NCIS! Sean Murray is positively Biafran.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 04:39 PM (jR7Wy)

61 Pastry chef Michael Laiskonis explains Maillard reactions and why browned foods taste so damn good Our very own Y-not sent this article to me,

oh yum

been munching on the Lindt/Lindor Caramel bar this weekend... the caramel flavor in those little squares of chocolate are amazing.

These:

http://www.lindtusa.com/shop/caramel-lindor-bar-437422-p

We also have a couple of the Lindt Crunchy Caramel EXCELLENCE Bars too, but they aren't as good.

I use browned butter when I make Halushki.

Posted by: artisanal 'ette at September 25, 2016 04:40 PM (qCMvj)

62 Spent the last two weeks in Wisconsin and enjoyed some dishes we don't get in Virginia.

1. Fresh kringle, preferably served with cold whole milk.
2. a homemade cream puff. It was so big and good it should be its own food group.
(These were real splurges in our usual lo-carb regimine. But worth every bite.)
3. REALLY GOOD polish sausage with fried eggs and rye toast. State law may require several cups of good coffee to go with this breakfast.
4. Pan seared walleye fillets. This stuff is so tasty it make cod seem drab.

Posted by: JTB at September 25, 2016 04:40 PM (V+03K)

63 Ooooo, Shepard pie.....haven't made that in a while and I have the stuff to do it.
I love stuffed peppers, I usually steam the peppers upside down for about 8-10 minutes then let them cool while making the stuffing. I use to sell stuffed peppers when I was cooking meals, popular item with a nice tomato sauce.....

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 04:41 PM (JNDQi)

64
Posted this yesterday, to no response...

114
I got two pressure cookers this week; one new, one old.

The new; an Instant Pot electric cooker. Gonna try a tough cut of beef in it tomorrow.

The old; a NATIONAL ALUMINUM MFG. CO. PEORIA, ILL,

HEALTH Steam Pressure Cooker 12.

I think it was my grandmother's and estimate it to be 70 to 80 years old.

But, unless I can find new gauges/pressure relief thingies, I doubt it'll be more than an antique or conversation piece...

The pot roast, with fixin's is almost done. Smells wonderful!

Anyone have any thoughts about the "antique" cooker?

Posted by: Spun and Murky at September 25, 2016 04:44 PM (4DCSq)

65 Sassafras may have initially been banned due to it's carcinogenic effects, but it will REMAIN banned so long as it is the primary ingredient for making MDMA (ecstasy).

Posted by: Deplorably Rusty Nail at September 25, 2016 04:45 PM (S2VsH)

66 https://en.wikipedia.org/wiki/
LNER_Class_A4_4468_Mallard

125.88 mph is cooking.

Posted by: DaveA at September 25, 2016 04:46 PM (8J/Te)

67 Anyone have any thoughts about the "antique" cooker?

Convert to a chamber pot?

Posted by: olddog in mo at September 25, 2016 04:47 PM (Dhht7)

68
Jeepers! The price for that Thermoworks stuff is a lot cheaper on their site than on Amazon:

ThermoPop

Thermoworks Site: $29.00

Amazon: $67.80

Posted by: Laurie David's Cervix at September 25, 2016 04:48 PM (kdS6q)

69 So I just looked up "thermapens" on Amazon. Are you people crazy or something? $130.00 ? Are you crazy?

Posted by: grammie winger's deplorable basket at September 25, 2016 04:16 PM (dFi94)

They're $99 at Thermoworks website, and sometimes go on sale. Also, the older version of the Thermapen is really just as good and quite a bit cheaper.

But yeah, still spendy. But the Dot is great and cheaper as well, as CBD says.

Posted by: stace...TEXIT at September 25, 2016 04:51 PM (ozZau)

70 Anyone have any thoughts about the "antique" cooker?

We'll take it! Don't worry about the pressure relief valve.

Posted by: Your local branch of the ISIS-BLM partnership at September 25, 2016 04:51 PM (jO7js)

71 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Shepherd's pie. (It's kind of cool and fall-like here today)
Posted by: t-bird

/pedant

Ground beef = Cottage pie
Ground lamb = Shepherd's pie.

/pedant

Posted by: weft cut-loop at September 25, 2016 04:52 PM (V3IFq)

72 I'm going to post this again, because it was one of the happiest culinary accidents my sweet wife and i have ever experienced. There is a high(ish) end chain restaurant we like close to our favorite theater. One of their signature aps is "Millionaire's bacon w/deviled eggs." We've overpaid for this numerous times, so I looked up the recipe.
Pat dry high quality, thick cut smoked bacon. pat dry, and pack both sides of bacon w/brown sugar and bake on racks over a lipped baking sheet. (Red pepper flakes can enhance, if you swing that way.)
Anyway, we did that, then had all these drippings leftover. Typically we put bacon drippings in a ramekin, and place in freezer for disposal or deploy for German potato salad.
In this case, the pork fat migrated to the top, and beneath?
Mmmmmm, the fat cap slid off a dark molasses layer, that was AMAZING. It was a smokey, sweet, dense layer of syrup. We warmed it a bit and drizzled over vanilla ice cream. I can't tell you how good it was, made all the better b/c it was a complete accident.

Posted by: Brave Sir Robin at September 25, 2016 04:53 PM (SeD0w)

73 I made a Moki-inspired (I made a lot of substitutions) side dish this week and served it with crock-pot barbecue pork steaks. She was talking about and Afghan rice dish with fruit and nuts which sounded interesting.

I sauteed finely chopped carrots and celery in bacon fat. Once they were soft I added 1 chopped prune and a small handful of quartered raisins along with sliced almonds and pistachios. I also added some turmeric and ginger at that point. All that went into a bowl and I put Israeli couscous in the frying pan and let it soak up the remaining bacon oil. Then I added dried onion, garlic, and chicken bouillon, covered with boiling water, and cooked on low until the couscous was soft. Stirred in the veggie/fruit/nut mix and I'm really happy at the result since I liked it and none of the kids hated it (with four kids that's an amazing success).

Posted by: Polliwog the 'Ette at September 25, 2016 04:53 PM (GDulk)

74 I enjoy these food threads. I'm no gourmet chef but I do like good food that is well-prepared, and seeing these different recipes and ideas is fun. My own cooking skills are fairly rudimentary but what I do cook I make reaaonably well. I also don't cook often because it's just me when my kids aren't over.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 04:53 PM (0mRoj)

75 Question re: stuffed peppers. To blanch or not to blanch prior to putting in oven. I have done both but curious what horde opinion is.

I prefer blanching them. But BIL is here and he's making them w/o blanching.
Posted by: olddog in mo

Try roasting them in the broiler on high. They look awesome. Plus you can take off the skins.

Posted by: weft cut-loop at September 25, 2016 04:53 PM (V3IFq)

76 71 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Shepherd's pie. (It's kind of cool and fall-like here today)
Posted by: t-bird

/pedant

Ground beef = Cottage pie
Ground lamb = Shepherd's pie.

/pedant
Posted by: weft cut-loop at September 25, 2016 04:52 PM (V3IFq)

I knew that, but only because of an episode of Kitchen Nightmares.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 04:54 PM (0mRoj)

77 Gordon Ramsey is always a hoot.

Posted by: Lincolntf at September 25, 2016 04:57 PM (2cS/G)

78 " Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase? "

Meatloaf, enchiladas, tacos, casserole.

Posted by: Ricardo Kill at September 25, 2016 04:57 PM (l2Jd8)

79 El Dorado 12 year old Demerara rum

Interesting its sold on Amazon, UK, do you think that is covered with my Prime....no, they don't ship to the US......amazon sells liquor in the UK I guess.

Posted by: Colin at September 25, 2016 04:58 PM (du8ty)

80 Is anyone familiar w/sour cream pie? I had a slice at a Wisconsin restaurant once. It sound odd, but it was a completely new taste experience.

Posted by: Brave Sir Robin at September 25, 2016 04:58 PM (SeD0w)

81 Hi lindafell!

A couple of weeks ago I used up some of my hamburger supply by making fake gyros. I mixed greek seasonings into the meat and squished it out on the hot griddle, and my husband and I both thought it wasn't bad with the tzatziki sauce I made. So I had to shop for the pita bread, yogurt, cuke and feta because I don't keep those on hand.

Posted by: stace...TEXIT at September 25, 2016 04:58 PM (ozZau)

82 77 Gordon Ramsey is always a hoot.
Posted by: Lincolntf at September 25, 2016 04:57 PM (2cS/G)

He's an interesting guy to watch. He seems actually quite affable, except when he's running a kitchen. Then he's Gunnery Sgt. Hartman.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 04:59 PM (0mRoj)

83 "Gordon Ramsey is always a hoot."

He is. I've learned a lot from that guy about restaurants. They try to make him out some big asshole but the guy is just very literal and knowledgable.

Posted by: Ricardo Kill at September 25, 2016 04:59 PM (l2Jd8)

84 Ground beef = Cottage pie
Ground lamb = Shepherd's pie.

Could be, and it would make sense, but do you have to constantly explain what 'cottage pie' is with "you know, shepherd's pie..."?

Posted by: t-bird at September 25, 2016 05:00 PM (OLNwX)

85
70 We'll take it! Don't worry about the pressure relief valve.

Posted by: Your local branch of the ISIS-BLM partnership at September 25, 2016 04:51 PM

Yeah, made poor joke to son about attending the Boston marathon the day I loaded it up. That night, the attacks happened in NYC and NJ.

A chamber pot may be the best suggestion!

Posted by: Spun and Murky at September 25, 2016 05:00 PM (4DCSq)

86 Gordon Ramsey is always a hoot.

I ate at his 'Vegas place a year ago, and had a piece of beef I never knew existed: a rib cap. I had a piece a little bigger than a deck of playing cards, and it was so rich I couldn't finish it.

Posted by: Brave Sir Robin at September 25, 2016 05:00 PM (SeD0w)

87 Damn, just looked up from chopping veggies and it's dark as hell!!! About to storm here....

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 05:04 PM (JNDQi)

88 I would go out of my way to eat at Ramsey restaurant if I end up in a City with one. He is justifiably demanding, especially of people with kitchen titles that are meaningless. "You can't cook a bloody omelet, and you call yourself a sous chef! Are you taking the piss? Fuck me....".

Posted by: Lincolntf at September 25, 2016 05:05 PM (2cS/G)

89 Could be, and it would make sense, but do you have to constantly explain what 'cottage pie' is with "you know, shepherd's pie..."?
Posted by: t-bird

I think most people get the idea that they are both made with some kind of ground meat and after that really DGAF.

Oh, If bored of the typical cottage/shepherd's pie, try using mashed sweet potato for the topping. Mighty tasty.

Posted by: weft cut-loop at September 25, 2016 05:05 PM (V3IFq)

90 Made a quick ( believe it or not ) kinda pulled pork with a smoked pork picnic roast on Monday after being out of town for a few days, and we ate it all week. Made a huge tub of coleslaw to go with it. I had plenty of my homemade rub already made and jarred, so it was quick to put together. Was so darn good. It happens sometimes, the quickest slap together meals turn out the greatest. I got up early and it roasted all day. I don't usually buy picnic pork roasts, nor already smoked, but it was on sale so I tried it. I would buy it again in a minute.

I had bought Uncle Doughie's Sauces ( Sweet n'Snappy and Sneaky Spicy ), that I tried for the first time, also to cut corners - which we poured onto some buns with the shredded meat. Holy smokes. The Sweet n'Snappy was delicious with the smoked meat.

Since we were gone a bit, and then ate the pulled pork all week, Friday I made a ton of food with all the stuff I needed to use up after not getting to it for over a week. Veggies and fruit, and eggs, and all of that.

So I made:

A tub of Macaroni Salad -- with 2 cucumbers, hard boiled eggs, etc. The kitchen sink mac salad.

Prepped a ton of veggies for Veggie Wraps for lunch (eggplant, zucchini, yellow squash, tomatoes, spinach, mushrooms, onion, garlic, green pepper etc - a bunch of stuff I had to use up with some herbs from the garden - basil, oregano and parsley).

Had two heads of broccoli, so made two dishes Friday as well, to hold us over because we had/have a lot to do this weekend and beyond.

Green Polenta (which is baked, and was simple, using one head of broccoli)
From The Pure Joy of Monastery Cooking cookbook. Just perfect.

and

Mushroom & Broccoli Brown Rice Pilaf ( which was timely because I needed to make the mushroom stock ). I cheated on the mushroom stock because I only had about half pound of portobello's, so used 3 ground mushroom (spice) that I had on hand, a pinch of each, porcini, shitake, and portobello). Used a bit of chicken stock to fill the stock requirement for the recipe. Really delicious. This was my base recipe that I tweaked, and I did use the chickpeas, the cashews and the red pepper flakes to add heat.
http://www.williams-sonoma.com/recipe/mushroom-and-broccoli-pilaf.html

We grilled a half a Salmon, which I marinated a bit in Hoisin Sauce before grilling. Fish, just takes a few mintues on the grill. Extra pieces for lunches over greens, or for dinner.

And a bunch of various apples (3 varieties) to make an Apple Crisp

The Crisp is gone hehe

Pretty happy I haven't had to cook for a while. Nor a few more days.

Posted by: artisanal 'ette at September 25, 2016 05:06 PM (qCMvj)

91 Anybody have a good chicken pot pie recipe? I have a LOT of leftover chicken.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:07 PM (jR7Wy)

92 I bought my husband a thermapen. It works really well. Perfect roasts. He doesn't use it when he's BBQing, he has that down.
We have been eating like pigs this weekend. Lunch Friday was rotisserie pork belly with Apple jicama slaw with house made mayo on ciabatta with an olive plate. Then a chili cook off.
Yesterday, egg in a frame with lardons and creme fraiche. And purple potatoes with gruyere and a latte. We had bar food last night.

Posted by: CaliGirl at September 25, 2016 05:07 PM (Q5Ymk)

Posted by: artisanal 'ette at September 25, 2016 05:07 PM (qCMvj)

94 For example, I never really new that eateries would make dishes a week or 10 days in advance, freeze, and, just serve warmed over portions in the mean time.

I always thought they same day or yesterday at most.

Posted by: Ricardo Kill at September 25, 2016 05:07 PM (l2Jd8)

95 Love my Thermoworks Dot.

I would have gotten the ChefAlarm if it had been available at the time.

Posted by: Emmie at September 25, 2016 05:07 PM (xVuS6)

96 Grilled steaks with brussel sprouts/bacon/parma cheese and a baked tater.

Good eats!

Posted by: Hairyback Guy at September 25, 2016 05:08 PM (ej1L0)

97 >>Anybody have a good chicken pot pie recipe?

Ina Garten's is great.

Posted by: garrett at September 25, 2016 05:08 PM (ZMBdF)

98 My newest food obsession is spicy banana peppers. I want to put these damned things on all the food. Except for chocolate.

Posted by: madamemayhem at September 25, 2016 05:09 PM (yTnCT)

99 But the Dot is great and cheaper as well, as CBD says.

Posted by: stace...TEXIT at September 25, 2016 04:51 PM (ozZau)

Slightly different but still overlapping uses.

I also have some of their cheaper probes, for candy making and for roasting smaller things. Good company.

Posted by: CharlieBrown'sDildo at September 25, 2016 05:09 PM (Zu3d9)

100 Did somebody say pot? Don't bogart that shit!

Posted by: Gary Johnson at September 25, 2016 05:09 PM (0mRoj)

101 97 >>Anybody have a good chicken pot pie recipe?

Ina Garten's is great.
Posted by: garrett at September 25, 2016 05:08 PM (ZMBdF)
-------------
Is there a bad CPP recipe?

Posted by: Weasel at September 25, 2016 05:09 PM (Sfs6o)

102 #Rush-for-Supreme-Court-Justice

Posted by: Locke Common at September 25, 2016 05:09 PM (9h4+/)

103 Posted by: CaliGirl at September 25, 2016 05:07 PM (Q5Ymk)

How many hours/day do you exercise?

Posted by: CharlieBrown'sDildo at September 25, 2016 05:10 PM (Zu3d9)

104 I bought my husband a thermapen. It works really well. Perfect roasts. He doesn't use it when he's BBQing, he has that down.
We have been eating like pigs this weekend. Lunch Friday was rotisserie pork belly with Apple jicama slaw with house made mayo on ciabatta with an olive plate. Then a chili cook off.
Yesterday, egg in a frame with lardons and creme fraiche. And purple potatoes with gruyere and a latte. We had bar food last night.
Posted by: CaliGirl at September 25, 2016 05:07 PM (Q5Ymk)

this all sounds amazing!

We have the thermapen too, which I use for oven food, and I also have a bbq fork, which is set up for fish, chicken, beef and pork separately.

My mom just bought my dad the little individual steak testers, so everyone gets it just right.

Posted by: artisanal 'ette at September 25, 2016 05:10 PM (qCMvj)

105 Posted by: artisanal 'ette at September 25, 2016 05:06 PM (qCMvj)
I want to eat at your house.

Posted by: CaliGirl at September 25, 2016 05:10 PM (Q5Ymk)

106 >>Is there a bad CPP recipe?

Yes.
The ones that call for a bag of mixed frozen veggies and a can of cream of mushroom soup dumped into a store bought pie shell.

Posted by: garrett at September 25, 2016 05:10 PM (ZMBdF)

107 To be fair, probably everything would taste better at an outdoor trattoria. Peasants optional.

Posted by: bluebell at September 25, 2016 04:27 PM (xpSCc)

The problem with trattoria over bridges is that the troll comes out, and to escape you have to encourage him to eat your brother, who is bigger

Posted by: Littlest Billygoat Gruff at September 25, 2016 05:11 PM (KOBAq)

108 I guess this would be a good time to remind all the TX Morons that our meet up is Oct 22. Brisket and Fajitas provided. I will be contacting everyone that emailed me around Oct 7, for a final RSVP. If for some reason you haven't heard about the meet up I will repost the email address.

Posted by: Ben Had at September 25, 2016 05:11 PM (KMCxZ)

109 74 I enjoy these food threads. I'm no gourmet chef but I do like good food that is well-prepared, and seeing these different recipes and ideas is fun. My own cooking skills are fairly rudimentary but what I do cook I make reaaonably well. I also don't cook often because it's just me when my kids aren't over.
Posted by: Insomniac
-------------------
I could've typed this out myself.
I love to cook, but being just me, I never eat everything. (I roasted a slab of pork earlier this week that was awesome. Shredded like it supposed to and everything. I have been eating pork burritos 3x per day for a week.)

I don't feel so bad about throwing stuff away because I never buy meat unless it's on clearance - "sell by today" sticker, usually 1/2 price.
But I really like this thread for new ideas & info.

Posted by: Chi at September 25, 2016 05:11 PM (SQ1ek)

110 Posted by: Brave Sir Robin at September 25, 2016 05:00 PM (SeD0w)

The rib cap is also called the deckle, and it, along with Mozart, El Greco, and bourbon is proof that God exists.

Posted by: CharlieBrown'sDildo at September 25, 2016 05:12 PM (Zu3d9)

111 Yes.
The ones that call for a bag of mixed frozen veggies and a can of cream of mushroom soup dumped into a store bought pie shell.
Posted by: garrett at September 25, 2016 05:10 PM (ZMBdF)
---
Cream of Mushroom Soup, a.k.a. "Lutheran Binder".

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:12 PM (jR7Wy)

112 >> "Lutheran Binder"

ha!

Posted by: garrett at September 25, 2016 05:13 PM (ZMBdF)

113 I have a recipe for an olive oil cake (sounds weird, but oh my goodness, is it good) and it is topped with a browned butter glaze. The glaze makes the cake. I got the recipe off a blog and and the writer was waxing poetic about the glaze. Yeah, yeah, yeah. Until I tried it.

Oh my.

Posted by: bluebell at September 25, 2016 04:12 PM (xpSCc)

olive oil cakes are lovely!
link?

Posted by: artisanal 'ette at September 25, 2016 05:13 PM (qCMvj)

114
ha!
Posted by: garrett at September 25, 2016 05:13 PM (ZMBdF)

Back from when Garrison Keeler was funny, a century ago.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:13 PM (jR7Wy)

115 >>The rib cap is also called the deckle, and it, along with Mozart, El Greco, and bourbon is proof that God exists.

You forgot Titties and Beer.

Posted by: Zombie Zappa at September 25, 2016 05:13 PM (ZMBdF)

116 Chi, don't throw stuff away if you can't or don't feel like eating it all at once - freeze it!

Posted by: bluebell at September 25, 2016 05:13 PM (xpSCc)

117 A food-ish comic this week from Non Seqiutur. If it's fried, it probably tastes good.
http://preview.tinyurl.com/hpf8kly

Posted by: Mike Hammer, etc., etc. at September 25, 2016 05:14 PM (mxCgt)

118 I enjoy these food threads. I'm no gourmet chef but I
do like good food that is well-prepared, and seeing these different
recipes and ideas is fun.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 04:53 PM (0mRoj)

I am glad you enjoy them.

And I'll clue you into a secret that many of the real cooks around here already know....I'm no gourmet chef either.

But I like to cook and I really like to eat.

Posted by: CharlieBrown'sDildo at September 25, 2016 05:14 PM (Zu3d9)

119 So I just looked up "thermapens" on Amazon. Are you people crazy or something? $130.00 ? Are you crazy?

Posted by: grammie winger's deplorable basket at September 25, 2016 04:16 PM (dFi94)

they go on sale often at their own website, if you get on their mailing list...

Posted by: artisanal 'ette at September 25, 2016 05:14 PM (qCMvj)

120 olive oil cakes are lovely!
link?
Posted by: artisanal 'ette at September 25, 2016 05:13 PM (qCMvj)
-----------

Yes indeed, my friend - give me a minute to find it.

Posted by: bluebell at September 25, 2016 05:14 PM (xpSCc)

121 Posted by: artisanal 'ette at September 25, 2016 05:10 PM (qCMvj)
My husband just pushes on the steaks with his finger on the BBQ. I'm not sure how he's knows they're done.
It was my birthday yesterday, also a little town in the valley has Old days this weekend. There are a lot of really good restaraunts.
We went to the parade this morning but we sat in the bar drinking bloody marys. It's like 99 degrees outside.

Posted by: CaliGirl at September 25, 2016 05:14 PM (Q5Ymk)

122 Anybody have a good chicken pot pie recipe? I have a LOT of leftover chicken.
Posted by: All Hail Eris

Alton Brown has a decent recipe at food.com
(Pixy won't let me link ... fucker )

Take a shit load of time but he knows his stuff.

There's another recipe on allrecipes.com but the idiot cook suggests boiling the chicken and then throwing out the water. GDFI.

Posted by: weft cut-loop at September 25, 2016 05:14 PM (V3IFq)

123 Posted by: garrett at September 25, 2016 05:10 PM (ZMBdF)
-------------
Well some recipes may be better than others!

Posted by: Weasel at September 25, 2016 05:14 PM (Sfs6o)

124 21
Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Posted by: lindafell- deplorable, racist, sexist, homophobic,

xenophobic, Islamaphobic redneck at September 25, 2016 04:09 PM (JNDQi)

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

Stuffed peppers? Tacos? Chili? Meatloaf?

Posted by: bluebell at September 25, 2016 04:10 PM (xpSCc)

Hamburger Helper?

*runs from flying spatulas*

Posted by: Country Singer (gab @BertG) at September 25, 2016 04:11 PM (GUBah)

Actually I did fix Hamburger Helper - Chili-Mac. I had a hankering for it last week when I went to the store and it has been a while. And I learned two things the hard way. They no longer put the noodles in a separate clear plastic bag. What's that save a tenth of a cent? When I went to dump out the contents of the box the noodles went everywhere. And the total cooked out weight is about 200 grams less.

But there is no inflation.

Posted by: Vic We Have No Party at September 25, 2016 05:14 PM (mpXpK)

125 How about chicken and dumplings? I bet bluebell has a great C&D recipe!

Posted by: Weasel at September 25, 2016 05:16 PM (Sfs6o)

126 Ina's Lobster Pot Pie recipe is also a keeper.

It's the hint of saffron that makes it memorable.

Posted by: garrett at September 25, 2016 05:17 PM (ZMBdF)

127 Actually I did fix Hamburger Helper - Chili-Mac. I had a hankering for it last week when I went to the store and it has been a while. And I learned two things the hard way. They no longer put the noodles in a separate clear plastic bag. What's that save a tenth of a cent? When I went to dump out the contents of the box the noodles went everywhere. And the total cooked out weight is about 200 grams less.

But there is no inflation.
Posted by: Vic We Have No Party at September 25, 2016 05:14 PM (mpXpK)

You could probably achieve something similar by cooking up your own noodles and preparing the beef with some taco seasoning and just mixing it up.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:17 PM (0mRoj)

128 artisanal 'ette - here you go:

Olive oil cake with browned butter glaze

http://www.sassyradish.com/2009/02/olive-oil-almond-cake

It is easy, amazing, and I've fed it to numerous people who have loved it.

Posted by: bluebell at September 25, 2016 05:17 PM (xpSCc)

129 126 Ina's Lobster Pot Pie recipe is also a keeper.

It's the hint of saffron that makes it memorable.
Posted by: garrett at September 25, 2016 05:17 PM (ZMBdF)

Lobster pot pie sounds amazing.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:17 PM (0mRoj)

130
re: Thermoworks

Looks like they have periodic sales/coupons/open box sales. See that the DOT got down to $29.25 in July.

Worth a deal alert on Slickdeals for the interested.

Posted by: Laurie David's Cervix at September 25, 2016 05:17 PM (kdS6q)

131 Posted by: artisanal 'ette at September 25, 2016 05:13 PM (qCMvj)
At one of the fancy restaurants around here I had a great dessert a few weeks ago. Fig tart with browned butter ice cream. That ice cream was to die for.

Posted by: CaliGirl at September 25, 2016 05:20 PM (Q5Ymk)

132 You know what Weasel, I've never had that much luck with chicken and dumplings. My crew prefers chicken pot pie.

I use the recipe in my old Better Homes and Gardens cookbook, the red and white checked one. Homemade pie crust and everything. I was just looking online for Eris to see if it was there but it's not - I can't believe BHG put up all those other cpp recipes and not that one.

Eris, if you want I can pull my cookbook and type it out for you. It would require going down to my kitchen but for a fellow 'ette, I would make the sacrifice.

Posted by: bluebell at September 25, 2016 05:21 PM (xpSCc)

133 >>Lobster pot pie sounds amazing.

It is. Especially if you make a small batch of Lobster Stock to make it with...and why wouldn't you with all those shells and other tidbits?

Posted by: garrett at September 25, 2016 05:21 PM (ZMBdF)

134 My newest food obsession is spicy banana peppers. I want to put these damned things on all the food. Except for chocolate.
Posted by: madamemayhem
-------------

Past the time this year, but banana peppers are very easy to grow.. Just buy a couple of plants and stick them in the ground. We primarily have them in salads, but I like them in sandwiches, and pickling is dead easy.

Posted by: Mike Hammer, etc., etc. at September 25, 2016 05:21 PM (mxCgt)

135 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?

Posted by: lindafell

If you have cabbage and v8 juice, make stuffed cabbage, galumpkis or whatever it's actually called.

Weird thing i saw at the market last week; there's a cultivar of cabbage, Arrowhead cabbage that's shaped like a cone. Apparently it yields better 'wrapping' material.

Posted by: weft cut-loop at September 25, 2016 05:21 PM (V3IFq)

136 127 You could probably achieve something similar by
cooking up your own noodles and preparing the beef with some taco
seasoning and just mixing it up.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:17 PM (0mRoj)

Oh I do add more chili seasoning to the stuff they give, started to put some shredded cheese in it too, but figured I would not cause need to cut back on calories.
And yeah, I could just go ahead and make it from scratch but theirs is pretty good and best of all. It only makes three good size helpings (not the 5 they put on the box). That means I don't have to eat chili-mac for a month since I am the only one eating it now.

Posted by: Vic We Have No Party at September 25, 2016 05:22 PM (mpXpK)

137 111 Yes.
The ones that call for a bag of mixed frozen veggies and a can of cream of mushroom soup dumped into a store bought pie shell.
Posted by: garrett at September 25, 2016 05:10 PM (ZMBdF)
---
Cream of Mushroom Soup, a.k.a. "Lutheran Binder".
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:12 PM (jR7Wy)

Im sure most here have seen the classic cookbook, A Man, a Can, and a Plan?

Posted by: stace...TEXIT at September 25, 2016 05:22 PM (ozZau)

138 Posted by: Vic We Have No Party at September 25, 2016 05:22 PM (mpXpK)

Reasonable enough.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:23 PM (0mRoj)

139 I live alone like a few others here and it's a bitch cooking for one without eating it every day for a week. I try freezing left-overs but my freezer just fills with stuff I'm sick of eating. Easier to just order out but my blood pressure disagrees.

Posted by: dartist at September 25, 2016 05:24 PM (3zi7q)

140 Weird thing i saw at the market last week; there's a cultivar of cabbage, Arrowhead cabbage that's shaped like a cone. Apparently it yields better 'wrapping' material.
Posted by: weft cut-loop at September 25, 2016 05:21 PM (V3IFq)
----------------

I've bought those at my farmer's market! The farmer called it "conehead" cabbage I think but that may have been his name for it. He said it saves space in the rows, which makes sense. It really is amazing looking - forms a big perfect pointy cone. Tastes the same as regular cabbage.

Posted by: bluebell at September 25, 2016 05:24 PM (xpSCc)

141 Grammie,
I bought the thermapen from their website. I don't remember what I paid but it was under $100. My husband would have a heart attack if he knew how much I paid for it. I may have been on sale.
He really likes that thermometer. He shows his friends when he BBQ's tri tip or top block how fast and accurate it is.

Posted by: CaliGirl at September 25, 2016 05:25 PM (Q5Ymk)

142 139
I live alone like a few others here and it's a bitch cooking for one
without eating it every day for a week. I try freezing left-overs but my
freezer just fills with stuff I'm sick of eating. Easier to just order
out but my blood pressure disagrees.

Posted by: dartist at September 25, 2016 05:24 PM (3zi7q)

Oh I don't live alone but wifey can only have liquid food through a tube. She can not swallow. So I eat alone.

Posted by: Vic We Have No Party at September 25, 2016 05:26 PM (mpXpK)

143 artisanal 'ette - here you go:

Olive oil cake with browned butter glaze

http://www.sassyradish.com/2009/02/olive-oil-almond-cake

It is easy, amazing, and I've fed it to numerous people who have loved it.

Posted by: bluebell at September 25, 2016 05:17 PM (xpSCc)

thanks so much

I had made a Savory Tomato Basil Cake aka Cake a la Tomate et au Basilic from my French Comfort Food cookbook that is made with olive oil. I served it recenlty as one of the hors d'oeuvres at one my last dinners with guests. Served with a little dollop of whipped goat cheese on top. OMG - fabulous!

Posted by: artisanal 'ette at September 25, 2016 05:26 PM (qCMvj)

144 I love the food write ups Mr./Mrs. Open Blogger.

Toss in the Sunday cheerleaader spots with them maybe modeling light and heavy weaponry and I think we're on to something.

You can drop the artworks, IMHO.

Posted by: Drider at September 25, 2016 05:26 PM (6Xbsz)

145 Posted by: bluebell at September 25, 2016 05:21 PM (xpSCc)
-------------
Still bet it's good! Dumplings are hard to get right... Like their dry cousin, the biscuit, very little separates greatness from mediocrity.

Posted by: Weasel at September 25, 2016 05:26 PM (Sfs6o)

146
The pot roast, with fixin's is almost done. Smells wonderful!

Anyone have any thoughts about the "antique" cooker?

Posted by: Spun and Murky at September 25, 2016 04:44 PM (4DCSq)Research I just did indicates that company was bought out by Regal Ware in the 60's. But it is possible that Presto parts (Au Claire, National Pressure Cooker company) fittings will fit it.

The threads on the pressure stem may be standard to take a Presto stem that will take the Presto bobble, and the thread on the pressure gauge might be the same - standard threads are standard threads, you only get into trouble when the manufacturing company decides to be clever.
You can also try to find parts to fit at this sites like this:

http://www.pressurecooker-outlet.com/Pressure-Cooker-Parts.htm

Or you can use it just for a water bath canning since the lid does fit, or you can use it to steam cook roasts at fairly high temperatures but it isn't so important what the temperature is.

A new Presto runs about $100 at the local stores, but I suspect there are better deals out there. I am saving my pennies for an All American. Until then, I still have 4 pressure canners.

Pressure cookers are still used in India and the like for autoclaves, so I find comforting to have a spare

Posted by: Littlest Billygoat Gruff at September 25, 2016 05:27 PM (KOBAq)

147 Caramel Nipples should be a thing.

Like Hershey Kisses.

Posted by: Pepe, The Irredeemable at September 25, 2016 05:27 PM (g6VuL)

148 Think I'm going to microwave a bag of popcorn.

Fry a potato with a pinch of sausage, break in an egg, and top with cheese. If it's bad, drown in ketchup.

Today was grocery day, and I didn't go.

Posted by: Skandia Recluse at September 25, 2016 05:28 PM (NTn0N)

149 All these fancy recipes. The following is not chronological; but even a moron like me can do this.

Take 1.5 lb ground beef, mix with a diced white onion and a bottle of Del Monte Catsup (or maybe two, to taste). Form into roughly baseball-sized meatballs. Cook in a covered cast Iron skillet until done. You know, mostly brown and lots of greasy gravy.

Peel and boil several (regular) potatoes. Cut into roughly 3/8" slices crosswise.

Boils some frozen broccoli, spinach, or your favorite green veggie. String beans and peas work, too. So do Bird's Eye Frozen Vegetables.

Put a generous amount of potatoes on your plate. Mash a little with a fork. Spoon on the beef and drippings. Add vegetables to the other side of the plate.

Hot apple pie with melted cheddar makes a nice dessert.

Posted by: setnaffa at September 25, 2016 05:28 PM (jl6Ly)

150 At one of the fancy restaurants around here I had a great dessert a few weeks ago. Fig tart with browned butter ice cream. That ice cream was to die for.
Posted by: CaliGirl at September 25, 2016 05:20 PM (Q5Ymk)

Oh wow. Always judge a restaurant by it's hors d'oeuvres and desserts!

Posted by: artisanal 'ette at September 25, 2016 05:28 PM (qCMvj)

151 Like their dry cousin, the biscuit, very little separates greatness from mediocrity.
Posted by: Weasel at September 25, 2016 05:26 PM (Sfs6o)
--------------

I have to say, I make great biscuits. Recipe is from that same good ol' basic cookbook. The secret to light and fluffy biscuits is to handle the dough as little as possible. Overhandling makes them tough.

Posted by: bluebell at September 25, 2016 05:29 PM (xpSCc)

152 stupid fairy tale sock. Baaah.

The pressure cooker parts place is pretty much the cats meow for EVERYTHING you might need for a pressure cooker.

Fagor parts? reallly?

Posted by: Kindltot at September 25, 2016 05:29 PM (KOBAq)

153 Past the time this year, but banana peppers are very easy to grow.. Just buy a couple of plants and stick them in the ground. We primarily have them in salads, but I like them in sandwiches, and pickling is dead easy.
Posted by: Mike Hammer, etc., etc. at September 25, 2016 05:21 PM (mxCgt)

We went away last week, came back, all of our peppers that were mature (wanted to wait to get back to pick them) were gone!

This is the first time my peppers were ever taken from my garden in all of the years I have grown them. Tomatoes, yes, squash, yes, but never peppers. I was so mad.

I'm looking at the culprit right now as I write this, I think. A raccoon that has been cycling through to sleep in a tree over my deck the past few weeks. He's cute, but I'm sure his little hands are stained with pepper oil...

Posted by: artisanal 'ette at September 25, 2016 05:31 PM (qCMvj)

154 Oh I don't live alone but wifey can only have liquid food through a tube. She can not swallow. So I eat alone.

Sorry to hear that Vic. I think I sent you a link to a veggy soup recipe I made for my gf a few years ago when she was sick.

Posted by: dartist at September 25, 2016 05:31 PM (3zi7q)

155 Going to head down to the reloading bench in a minute and load some 357 Magnum cartridges. It's like following a recipe - selecting bullets and primers and measuring powder.

Posted by: Weasel at September 25, 2016 05:31 PM (Sfs6o)

156 Eris, if you want I can pull my cookbook and type it out for you. It would require going down to my kitchen but for a fellow 'ette, I would make the sacrifice.

Posted by: bluebell at September 25, 2016 05:21 PM (xpSCc)
---
Would you? And get us a snack while you're up.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:33 PM (jR7Wy)

157 I live alone like a few others here and it's a bitch cooking for one without eating it every day for a week. I try freezing left-overs but my freezer just fills with stuff I'm sick of eating. Easier to just order out but my blood pressure disagrees.
Posted by: dartist

When I did that for awhile, I found it easier to freeze the pre-cooked proteins like shredded chicken or pork instead of whole meals. That way you have a choice of the actual meal.

Shredded pork becomes burritos, ramen topping, or ban mi sammiches. Likewise shredded chicken becomes burritos, chicken salad, white chili, etc.

Or, you know, look up recipes of meals you like instead of stuff you get sick of.

Posted by: weft cut-loop at September 25, 2016 05:33 PM (V3IFq)

158 It's like following a recipe - selecting bullets and primers and measuring powder.
Posted by: Weasel at September 25, 2016 05:31 PM (Sfs6o)
---------------

You can use my recipe I posted a few weeks ago! It went something like this: mix well, pour into bundt pan, insert cannon fuse, sprinkle with almonds.

Posted by: bluebell at September 25, 2016 05:33 PM (xpSCc)

159 Would you? And get us a snack while you're up.
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:33 PM (jR7Wy)
----------

I will, and I shall. Be back in a few.

Posted by: bluebell at September 25, 2016 05:33 PM (xpSCc)

160 Mmmmm, rib cap is my favorite cut of steak!!!

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 05:35 PM (JNDQi)

161 My favorite 5 minute or less meal these days is an egg sandwich. Two eggs poached in the microwave, 1 minute 40 seconds total time, two slices of toast, one with melted cheddar, 2 minutes for that, pre-cooked bacon slices that take no time at all, like 30 seconds for 6 slices, so they are done while the toast is finishing. (Poach eggs in a large ramikin/small bowl, filled 1/2 way with water, drop of vinegar, tap the yolk to open it a bit. 45-55 seconds per egg, reuse water, makes second egg cook quicker. Do not overcook, even by 10 seconds, or you will have an egg-plosion.)

Posted by: Lincolntf at September 25, 2016 05:36 PM (2cS/G)

162 154 Sorry to hear that Vic. I think I sent you a link to a veggy soup recipe I made for my gf a few years ago when she was sick.

Posted by: dartist at September 25, 2016 05:31 PM (3zi7q)

Yeah, I showed that to wifey and asked her if she wanted to try it. She said that it had taken so long to figure out the right number of those cans of stuff the doctor prescribed that she didn't want to change it. It took several weeks before she could get her weight stabilized.

Posted by: Vic We Have No Party at September 25, 2016 05:36 PM (mpXpK)

163 116 Chi, don't throw stuff away if you can't or don't feel like eating it all at once - freeze it!

Posted by: bluebell
-----------------
I would, but the freezer is stuffed full of clearance meat and all the crap I got tired of eating last year - chicken soup, lasagna, chilli (yes, with beans Dammit).

I try to share with neighbors, then get the benefit of their leftovers.
I would order out more like Dartist, but can't afford to. And there's only so much pizza or Chinese one can stand.

Posted by: Chi at September 25, 2016 05:36 PM (SQ1ek)

164

Mass casualty in Malmo Sweden. Car of men opens fire on people on the street. Then explosion, plus 17 cars burned

Posted by: ThunderB at September 25, 2016 05:36 PM (VUErF)

165 Posted by: bluebell at September 25, 2016 05:29 PM (xpSCc)
------------
Some years ago I did a lot more cooking and made OK biscuits from scratch - nothing exceptional, mind you, but pretty good. Interesting about not over working the dough.. I vaguely recall that!

Posted by: Weasel at September 25, 2016 05:36 PM (Sfs6o)

166 Bluebell, thanks for the cake recipe recommendation. It looks fantastic and like a great candidate for bringing to the family Thanksgiving dinner.

Posted by: Emmie at September 25, 2016 05:37 PM (xVuS6)

167 Mass casualty in Malmo Sweden

Guessing it's not the Laplander Liberation Front

Posted by: boulder terlit hobo at September 25, 2016 05:38 PM (6FqZa)

168 158 right!
Still have all that fuse - never did blow up the bees... Drowned 'em instead. Not nearly as fun.

Posted by: Weasel at September 25, 2016 05:38 PM (Sfs6o)

169 >>Mass casualty in Malmo Sweden. Car of men opens fire on people on the street. Then explosion, plus 17 cars burned

Fucking Methodists.

Posted by: garrett at September 25, 2016 05:38 PM (ZMBdF)

170 It was the jello salad that triggered it

Posted by: ThunderB at September 25, 2016 05:39 PM (VUErF)

171 Michael Laiskonis is such a brown noser.

Posted by: Louis-Camille Maillard at September 25, 2016 05:40 PM (Mt8T4)

172 Or, you know, look up recipes of meals you like instead of stuff you get sick of.

Good idea. I wonder if there's still an opening in The Complete Fucking Idiot's Club.

Posted by: dartist at September 25, 2016 05:41 PM (3zi7q)

173 Mass casualty in Malmo Sweden. Car of men opens fire on people on the street. Then explosion, plus 17 cars burned
Posted by: ThunderB
---------

Just kids having a good time?

Posted by: Mike Hammer, etc., etc. at September 25, 2016 05:42 PM (mxCgt)

174 Anybody have a good chicken pot pie recipe? I have a LOT of leftover chicken.
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:07 PM (jR7Wy)

Puff pastry for top and bottom (I use the top steel bowl from an old Boy-Scout mess kit for a dish)

Put down the bottom crust
Put in a mix of chopped chicken meat
and 1 chopped boiled potatoes,
two finely chopped carrots,
onions and garlic if you like it
(and cabbage if you need more filler)

Pour over it chicken broth cooked to thin gravy with a tablespoon of browned flour, pepper and poultry seasoning or whatever you like (I eat really plain)

crimp the upper crust on
drill a dime sized hole in the top

Bake for 30 minutes at 430F - 450F

If you need more gravy you can pour it in the top in the hole

The smaller deeper dish makes a nice pie, by the way.

Posted by: Kindltot at September 25, 2016 05:42 PM (KOBAq)

175 Over 70 cars have burned in 3 months in Malmo

Posted by: ThunderB at September 25, 2016 05:42 PM (VUErF)

176 If it's brown, gulp it down!

Posted by: Louis-Camille Maillard at September 25, 2016 05:43 PM (Mt8T4)

177 Should have thought of this sooner, last Sunday had a food disaster. Went grocery shopping, had to stop for gas, brought food home. Somehow put everything away except raw meat, ground turkey, whole chicken and something else they got left out on counter for at least 1/2 hr. Added totime was stopping for gas so was at least 45 minutes. Wife cooked all but wasnt going to eat any because unknown time not refrigerated.

Posted by: Skip at September 25, 2016 05:44 PM (JfUI4)

178 >>Over 70 cars have burned in 3 months in Malmo

Do they get free Teslas over there?

Posted by: garrett at September 25, 2016 05:44 PM (ZMBdF)

179
Or, you know, look up recipes of meals you like instead of stuff you get sick of.
Posted by: weft cut-loop
------------------
Well, I really love a roast chicken or pork shoulder after a day in the smoker, but eat that shit for breakfast, lunch and dinner 5 days a week - you don't want it for a couple weeks at best.

Posted by: Chi at September 25, 2016 05:45 PM (SQ1ek)

180 Fucking Methodists.

Posted by: garrett at September 25, 2016 05:38 PM (ZMBdF)
===========================================

I don't think there are many Methodists in Sweden. I could be wrong. Maybe some churches have sprung up. The state church is Lutheran, and hardly anyone goes. There are some free churches (in other words, not-state) which have larger attendances. But Sweden has gone the way of a lot of Europe: post-God.

Now they are getting a hefty dose of Allah instead.

Posted by: grammie winger's deplorable basket at September 25, 2016 05:45 PM (dFi94)

181 >>>Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?<<<

Hire Hungarian immigrant to make goulash. Serve with favorite wine. Deport Hungarian.

Posted by: Fritz at September 25, 2016 05:45 PM (wOc4Q)

182 45 minutes might be okay, depending on start temp., ambient temp, etc. I would probably risk it.

Posted by: Lincolntf at September 25, 2016 05:46 PM (2cS/G)

183
146 Posted by: Littlest Billygoat Gruff at September 25, 2016 05:27 PM (KOBAq)

Thank you, LBG! That's some info I may be able to use...

Posted by: Spun and Murky at September 25, 2016 05:46 PM (4DCSq)

184 Posted by: Kindltot at September 25, 2016 05:42 PM (KOBAq)
---
I appreciate the lack of peas. I shall try this recipe too!

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:47 PM (jR7Wy)

185 Les Miles fired?!?!

Posted by: weirdflunkyonatablet at September 25, 2016 05:47 PM (/xgFI)

186 Posted by: weft cut-loop at September 25, 2016 05:33 PM (V3IFq)

I do this with ground beef. I Brown it with garlic powder, onion powder, mushrooms, and finely chopped carrots and celery, and separate it into 1.5 cup packages. It can become spaghetti, tacos, stir-fry, and probably other things as well.

Posted by: Polliwog the 'Ette at September 25, 2016 05:48 PM (GDulk)

187 Its about time somebody went viking on their ass

Posted by: ThunderB at September 25, 2016 05:48 PM (VUErF)

188 158 It's like following a recipe - selecting bullets and primers and measuring powder.
Posted by: Weasel at September 25, 2016 05:31 PM (Sfs6o)
---------------

You can use my recipe I posted a few weeks ago! It went something like this: mix well, pour into bundt pan, insert cannon fuse, sprinkle with almonds.

Posted by: bluebell at September 25, 2016 05:33 PM (xpSCc)

See, comments like this are just one of many reasons why you're awesome.

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:48 PM (0mRoj)

189 Any ideas for ground beef tonight, aside from burgers, meatballs, bolognase?
Hire Hungarian immigrant to make goulash. Serve with favorite wine. Deport Hungarian.
Posted by: Fritz at September 25, 2016 05:45 PM (wOc4Q)

1) Place ground beef in freezer.
2) Call Domino's.
3) Eat Pizza.

Posted by: Hairyback Guy at September 25, 2016 05:49 PM (ej1L0)

190 185 Posted by: Kindltot at September 25, 2016 05:42 PM (KOBAq)
---
I appreciate the lack of peas. I shall try this recipe too!
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:47 PM (jR7Wy)

No justice, no peas!

Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:49 PM (0mRoj)

191 Chicken Pot Pie from BHG cookbook:

1 10-oz. pkg frozen peas and carrots (which I have never used; I either cook my own chopped up carrots, and use leftover green beans or whatever I have laying about looking sad and lonely)
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/4 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp ground sage
1/4 tsp pepper
3/4 cup milk
2 cups water
1 T. instant chicken bouillon granules (instead of the water + granules I usually use my own chicken broth)
3 cups cubed cooked chicken or turkey
1/4 cup snipped fresh parsley

Cook the frozen veggies according to pkg directions (or do your own thing with your own veggies). In a saucepan cook onion and mushrooms in butter till tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly, then cook and stir 1 to 2 minutes more. Stir in veggies, chicken, and parsley; heat till bubbly. Turn mixture into 7 x 11 baking dish. Roll pie crust pastry out into a 13 x 9 inch rectangle. Cut plenty of slits in top, place over the baking dish. Bake in a 450 oven for 10 - 12 minutes (I have to go longer) until crust is golden brown (or looks like something you'd want to eat).

Crust:

1 1/4 cups flour
1/2 tsp salt
1/3 cup lard (best) or shortening (I use palm oil shortening rather than Crisco if I'm out of lard)
3 - 4 T. cold water

Stir together flour and salt. Cut in lard until pieces are the size of small peas. Sprinkle 1 T. of water at a time over the mixture and stir with fork. I usually have to use more water than they say. Or put everything but the water in a food processor, process until chunky, then drizzle in water a bit at a time until it forms a ball. Roll out on lightly floured surface.

Posted by: bluebell at September 25, 2016 05:50 PM (xpSCc)

192 Thanks Bluebell!

Where's my snacky-poo?

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:50 PM (jR7Wy)

193 >>>Over 70 cars have burned in 3 months in Malmo
Posted by: ThunderB at September 25, 2016 05:42 PM (VUErF)<<<

Just trying out the Maillard reaction on cars.

Posted by: good boys, very good boys, turning their lives around, aspiring chefs at September 25, 2016 05:50 PM (H9MG5)

194 Les Miles fired?!?!

Posted by: weirdflunkyonatablet at September 25, 2016 05:47 PM (/xgFI)

Ed Orgeron interim head coach. Hope they just give it to him full time after the way USC treated him.

Posted by: Country Singer (gab @BertG) at September 25, 2016 05:51 PM (GUBah)

195 Moving the f-ball commentary here.
Well didn't eat any, I would have risked it but we didn't, quite a waist.

Posted by: Skip at September 25, 2016 05:52 PM (JfUI4)

196 Interesting. I didn't know meat had sugars in it. But the article doesn't answer why the compounds caused by this reaction refract light to create a brown hue, so it really doesn't explain why good tasting foods are brown.

Posted by: Yuimetal at September 25, 2016 05:52 PM (Mt8T4)

197 They hate the cars!

Posted by: Lincolntf at September 25, 2016 05:52 PM (2cS/G)

198 Looked around at my usual paces for Malmo story but didn't see anything

Posted by: Skip at September 25, 2016 05:52 PM (JfUI4)

199 Chicken Pot Pie :

1.) Get in car.
2.) Goto KFC.

Posted by: DaveA at September 25, 2016 05:53 PM (8J/Te)

200 Or waste,

Posted by: Skip at September 25, 2016 05:53 PM (JfUI4)

201 Well, I really love a roast chicken or pork shoulder after a day in the smoker, but eat that shit for breakfast, lunch and dinner 5 days a week - you don't want it for a couple weeks at best.
Posted by: Chi

Working with dartist's quiery; he/she said he freezes the leftovers. Am not suggesting you immediately *power through* leftovers.

... also, would it really take you 5 days to eat a roast chicken? christ on crackers, I'd put that fucker away in 3.

A slow-cooker pot of chili would last me all of 2 days. That's just 1lb of protein, 1 can of beans, and 1 jar of salsa.

Again, freezing the pre-cooked protein is the answer.

Posted by: weft cut-loop at September 25, 2016 05:54 PM (V3IFq)

202 Where's my snacky-poo?
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:50 PM (jR7Wy)
-----------

Well, let's see. The boys ate all the chocolate-covered pretzels. Then one of them (I have my suspicions as to which one) ate all the boursin. The only thing I have left is some brie which sadly has gone off because I forgot it was in there.

You might want to wait for dinner.

Oh, wait! HH has a huge cheese + fruit + nut tray he wanted to share with us!

Posted by: bluebell at September 25, 2016 05:54 PM (xpSCc)

203 Over 70 cars have burned in 3 months in Malmo

Posted by: ThunderB at September 25, 2016 05:42 PM (VUErF)

Poor Brad, but he went out with a flare.

Posted by: Cicero, Profoundly Deplorable But Pretty Dependable at September 25, 2016 05:54 PM (4HySM)

204 Whoo hooo TD Birds!

Posted by: Skip at September 25, 2016 05:56 PM (JfUI4)

205 Malmo

http://tinyurl.com/h4mpbyr

Posted by: weirdflunkyonatablet at September 25, 2016 05:56 PM (/xgFI)

206 That's okay Blue.

What I really want is peanut butter cheesecake in a chocolate cookie crust.

Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:57 PM (jR7Wy)

207 I don't have it but you people need a Pennsylvania Dutch Pot Pie recipe

Posted by: Skip at September 25, 2016 05:57 PM (JfUI4)

208 Emmie, you will love that cake. Just make sure no one has a nut allergy since it has almonds.

Chi, my friend, if you have all those leftovers already in the freezer, why aren't you eating them? You need a plan!

Posted by: bluebell at September 25, 2016 05:57 PM (xpSCc)

209 Nobody is covering it. Google Malmo

Posted by: ThunderB at September 25, 2016 05:58 PM (VUErF)

210 What I really want is peanut butter cheesecake in a chocolate cookie crust.
Posted by: All Hail Eris, Illuminated Savage at September 25, 2016 05:57 PM (jR7Wy)
----------------

Would you settle for chocolate buttermilk cake with peanut butter cream cheese frosting? It's the designated birthday cake in this family.

Posted by: bluebell at September 25, 2016 05:58 PM (xpSCc)

211 Coming to the "Malmo " near you.

Posted by: Skip at September 25, 2016 05:59 PM (JfUI4)

212 I make a damn good pot pie but my kids won't eat it so it's a waste of time and effort for me.

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 06:01 PM (JNDQi)

213 Malmo has been such a no-go zone for so long, maybe people have just gotten used to it.

Posted by: grammie winger's deplorable basket at September 25, 2016 06:01 PM (dFi94)

214 206 Malmo

http://tinyurl.com/h4mpbyr
Posted by: weirdflunkyonatablet at September 25, 2016 05:56 PM (/xgFI)

What struck me is that when I scrolled down I saw a headline about a 78 year old man who is Sweden's best producer of "oil-seed rape."

I did not read the article...

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:03 PM (Jvy2x)

215 See, comments like this are just one of many reasons why you're awesome.
Posted by: Insomniac - Irredeemably Deplorable at September 25, 2016 05:48 PM (0mRoj)
-------------------

Thank you, my friend.

Posted by: bluebell at September 25, 2016 06:03 PM (xpSCc)

216 The Grumpy Grandma is making something called Poblanos en Nogado. The poblanos are stuffed with pork and there's some kind of milk/cheese/almonds/somereallygoodstuff topping that goes over it. And the best part is there will be leftovers for lunch at work tomorrow.

Posted by: CrotchetyOldJarhead at September 25, 2016 06:05 PM (1qrFE)

217 Mass casualty in Malmo Sweden. Car of men opens fire on people on the street. Then explosion, plus 17 cars burned

Posted by: ThunderB at September 25, 2016 05:36 PM (VUErF)

Sweden is infested with Lutherans, I hear.
Sounds like Turk jerk in Washington was mainly spurned lover, possibly assisted by muzzie misogyny?

Posted by: Alberta Oil Peon at September 25, 2016 06:05 PM (o9m/V)

218 Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:03 PM (Jvy2x)

I read it. The old bastard is really tickled about growing more rapeseed than anyone else in a contest. Not sure what rapeseed is but it's something about the oil and you can only harvest it on Tuesday.

I may have made up part of that.

Posted by: weirdflunkyonatablet at September 25, 2016 06:06 PM (/xgFI)

219 204
Over 70 cars have burned in 3 months in Malmo

Posted by: ThunderB at September 25, 2016 05:42 PM (VUErF)

Poor Brad, but he went out with a flare.

Posted by: Cicero, Profoundly Deplorable But Pretty Dependable

My favorite is the one with the black couple; one beta male and one woman with truly enormous hooters. Yeah, I'm shallow that way.

And, um, lasagna for dinner.

Posted by: pep at September 25, 2016 06:07 PM (LAe3v)

220 Made something interesting for lunch. I had a leftover cooked ear of corn, so I cut the kernels off the cob, mixed it with an egg, some shredded cheese, and a dollop of salsa, then cooked it in my skillet before dividing it into two tacos. It was good and I may do that again.

Posted by: Trimegistus at September 25, 2016 06:09 PM (g1ekS)

221
Malmo has been such a no-go zone for so long, maybe people have just gotten used to it.
Posted by: grammie winger's deplorable basket

NPR assures me there is no such thing as a no-go zone.

Posted by: Bertram Cabot, Jr. at September 25, 2016 06:10 PM (IqV8l)

222 And it is important, when making chicken pot pie, to use only free-range pot.

Posted by: Alberta Oil Peon at September 25, 2016 06:10 PM (o9m/V)

223 Made something interesting for lunch. I had a leftover cooked ear of corn, so I cut the kernels off the cob, mixed it with an egg, some shredded cheese, and a dollop of salsa, then cooked it in my skillet before dividing it into two tacos. It was good and I may do that again.
Posted by: Trimegistus at September 25, 2016 06:09 PM (g1ekS)

Holy cow, that sounds tasty. And an excellent example of not letting food go to waste.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:11 PM (Jvy2x)

224 Evidently canola oil is modified rapeseed oil. Changed the name because umm.

Posted by: weirdflunkyonatablet at September 25, 2016 06:11 PM (/xgFI)

225 I am home
I am tired
I am hungry
The NY Jets suck
The NFL sucks

Anther Fine Navy Day

Posted by: Nevergiveup at September 25, 2016 06:11 PM (Ozsfq)

226 Malmo...is that just south of Charlotte?

Posted by: Hairyback Guy at September 25, 2016 06:12 PM (ej1L0)

227 "chicken pot pie, to use only free-range pot."

Chicken pot, chicken pot, chicken pot Piiiiiieeee!

Posted by: Donny at September 25, 2016 06:12 PM (Jvy2x)

228 I could use a chicken pot pie

Or pot..urgh i mean The Pot?

Posted by: Nevergiveup at September 25, 2016 06:12 PM (Ozsfq)

229
... also, would it really take you 5 days to eat a roast chicken? christ on crackers, I'd put that fucker away in 3.
--------------
Point taken, weft.
I can eat a smaller yard bird in 2 days. I do love me some chicken. And it's so versatile as a leftover protein.

But you get the gist. Cooking for one takes a fair amount of energy just to get started. Then, you eat everything you can stand & give away some if you're lucky.
I've learned to live on tacos & burritos, and am now trying my hand at homemade tortillas (thanks to some Moron here that brought up instant masa).

Posted by: Chi at September 25, 2016 06:13 PM (SQ1ek)

230 Posted by: Nevergiveup at September 25, 2016 06:11 PM (Ozsfq)

NGU, betrayed anyone lately? laughs like a maniac and runs away

Posted by: weirdflunkyonatablet at September 25, 2016 06:14 PM (/xgFI)

231 >>My favorite is the one with the black couple; one beta male and one woman with truly enormous hooters. Yeah, I'm shallow that way.

That chick has some pendulous knockers.

Posted by: garrett at September 25, 2016 06:14 PM (ZMBdF)

232 Basically a Pennsylvania Dutch Pot Pie is a chicken soup with the pie cut up into squares and cooked in the boiling broth for time, when done right you have two inch squares of dough 3/8ths thick.

Posted by: Skip at September 25, 2016 06:14 PM (JfUI4)

233 Birds are romping

Posted by: Skip at September 25, 2016 06:15 PM (JfUI4)

234 NGU, betrayed anyone lately? laughs like a maniac and runs away

Posted by: weirdflunkyonatablet at September 25, 2016 06:14 PM (/xgFI)

I "Think" I know what your referencing? But my lips are sealed

Posted by: Nevergiveup at September 25, 2016 06:16 PM (Ozsfq)

235 Nice hands...

Posted by: Beerslinger at September 25, 2016 06:17 PM (Vjl7e)

236 Chicken pot, chicken pot, chicken pot Piiiiiieeee!
Posted by: Donny
---------------
Heh.
Thank you for that.
I thought I was the only one that instantly thought of Slow Donny every time I hear those three words...

Posted by: Chi at September 25, 2016 06:17 PM (SQ1ek)

237 Posted by: Nevergiveup at September 25, 2016 06:16 PM (Ozsfq)

Yes, you being singled out in the recent unpleasantness.

Silence on your part is certainly a sound strategy.

Posted by: weirdflunkyonatablet at September 25, 2016 06:18 PM (/xgFI)

238 Rape seed is a crop that is related to mustard, and produces small round brown oilseeds. Rapeseed oil contains a compound called erucic acid, which makes it unpalatable, and possibly unhealthy. Canola is crop, derived from rape through years of selective breeding, which has reduced erucic acid content to near-nil, and which yields a clear white, almost tasteless cooking and/or salad oil. It is now a huge oil crop in Canada and the northern tier of the U.S. plains.

There are now GMO canolas, with genes added for herbicide and/or pest resistance, but canola itself is not strictly a GMO product. And Beavis and Butthead won't snicker.

Posted by: Alberta Oil Peon at September 25, 2016 06:18 PM (o9m/V)

239 Eagles 27- Steelers 3 5:45to go in 3rd

Posted by: Skip at September 25, 2016 06:19 PM (JfUI4)

240 Wow, Philly putting it on Pittsburgh.

Posted by: weirdflunkyonatablet at September 25, 2016 06:19 PM (/xgFI)

241 Nevergiveup - your evening is about to get better. Cubs play the Cardinals at 8 PM your time - broadcast nationwide because it is the Game of the Week.

Of course it is. Everyone knows this.

Posted by: grammie winger's deplorable basket at September 25, 2016 06:19 PM (dFi94)

242 Nevergiveup - your evening is about to get better. Cubs play the Cardinals at 8 PM your time - broadcast nationwide because it is the Game of the Week.

Of course it is. Everyone knows this.

Posted by: grammie winger's deplorable basket at September 25, 2016 06:19 PM (dFi94)

I'll be checking in on that game for sure

Posted by: Nevergiveup at September 25, 2016 06:21 PM (Ozsfq)

243 I found a premade steak and potato pie that is seasoned with rosemary. They also use rosemary and other seasonings in the crust. Really nice flavor for a nuke and eat snack.

Posted by: Ben Had at September 25, 2016 06:21 PM (KMCxZ)

244 241 Wow, Philly putting it on Pittsburgh.
Posted by: weirdflunkyonatablet at September 25, 2016 06:19 PM (/xgFI)

Aw, crap. One of my cow-orkers is a Steelers fan. He pouts. And sighs.

I should point out to him that the Vikings won, again. That'll mend things, I'm certain.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:22 PM (Jvy2x)

245 I'll be checking in on that game for sure

Posted by: Nevergiveup at September 25, 2016 06:21 PM (Ozsfq)
===============================================

Looks like the Mets are making a run for the Wild Card spot. That should make Jackstraw happy. I hate the Mets.

Posted by: grammie winger's deplorable basket at September 25, 2016 06:22 PM (dFi94)

246 Marshmalmos are great on an open fire.

Posted by: good boys, very good boys, turning their lives around, aspiring chefs at September 25, 2016 06:23 PM (H9MG5)

247 Looks like the Mets are making a run for the Wild Card spot. That should make Jackstraw happy. I hate the Mets.
Posted by: grammie winger's deplorable basket at September 25, 2016 06:22 PM (dFi94)

I don't hate them..."disinterest" would be a better definition of me and The Mets.

Posted by: Nevergiveup at September 25, 2016 06:24 PM (Ozsfq)

248 Of course it is. Everyone knows this.

True, because everyone knows the Cards are America's Team.

Posted by: olddog in mo at September 25, 2016 06:25 PM (Dhht7)

249 It was the Wreck of the Ryan Fitzpatrick...

Posted by: Gordon Lightfoot at September 25, 2016 06:26 PM (Jvy2x)

250 I made chicken and dumplings from scratch with frozen chicken thighs in under an hour thanks to my instant pot.

And it was the best I'd ever made.

The key to using frozen meat in the pressure cooker is to over it completely with water so it boils to ensure the whole thing cooks through.

Oh and I used duck fat in the dumplings. That may have had something to do with the whole "best ever" thing.

Posted by: Lauren at September 25, 2016 06:27 PM (8uiG4)

251 >>>Posted by: Ben Had

where's that email address?...i can't find it in the sidebar.

Posted by: concrete girl at September 25, 2016 06:27 PM (HzsLa)

252
Basically a Pennsylvania Dutch Pot Pie is a chicken soup with the pie cut up into squares and cooked in the boiling broth for time, when done right you have two inch squares of dough 3/8ths thick.
Posted by: Skip at September 25, 2016 06:14 PM

My mom used to make that. First, she cooked a chicken in a pressure cooker. Then she used the juice from the pressure cooker to cook the squares of dough.

I think she got the recipe my my dad's mother who was Pennsylvania Dutch in origin. The called it chicken pot pie. It was fabulous and has not been duplicated since her death.

Posted by: Bertram Cabot, Jr. at September 25, 2016 06:27 PM (IqV8l)

253 *glares at olddog in mo"

with bitterness

Posted by: grammie winger's deplorable basket at September 25, 2016 06:27 PM (dFi94)

254 It was the Wreck of the Ryan Fitzpatrick...
Posted by: Gordon Lightfoot at September 25, 2016 06:26 PM (Jvy2x)

ouch!

Posted by: Nevergiveup at September 25, 2016 06:28 PM (Ozsfq)

255 My hash changed again.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:28 PM (Jvy2x)

256 >>>True, because everyone knows the Cards are America's Team.

Posted by: olddog in mo at September 25, 2016 06:25 PM (Dhht7)<<<

You'll be hearing from out lawyers.

Posted by: Jerry Jones, and the real "America's Team" at September 25, 2016 06:28 PM (H9MG5)

257 *our* lawyers

Posted by: Jerry Jones, and the real at September 25, 2016 06:28 PM (H9MG5)

258 our* lawyers
Posted by: Jerry Jones, and the real at September 25, 2016 06:28 PM (H9MG5)

Either or

Posted by: weirdflunkyonatablet at September 25, 2016 06:29 PM (/xgFI)

259 concrete girl- murphy wong @ people pc . com

Posted by: Ben Had at September 25, 2016 06:29 PM (KMCxZ)

260 Bertram - its best done that way, cook a whole chicken, add veggies and in a rich broth after everything is done cook in pot pie.

Posted by: Skip at September 25, 2016 06:30 PM (JfUI4)

261 Chicken and dumplings -
Flat, dense dumplings or large, fluffy ones?

I tend to favor the light & fluffy dumplings because that's what sis made growing up. But I can power through a bowl or three of the sub-par flat ones.

Posted by: Chi at September 25, 2016 06:31 PM (SQ1ek)

262 Chicken skin also browns when cooked, and is one of the most delicious tastes on the planet. Is that also Maillardization? If I were a Roman emperor, I'd order them to roat a hundred chickens, collect the skins for me, and discard the rest on the street for the peasants to scavenge.

Posted by: Yuimetal at September 25, 2016 06:32 PM (Mt8T4)

263 Welcome to debate 2016, I'm Lester Holt. Madam secretary, let me just say what an honor it is to be here tonight with you on this historic, dare I say HERstoric debate with the first female major party nominee taking the stage. Mr. Trump, first question to you. Tell us how great it is to be sharing the stage with not only the first female presidential nominee, but probably the most qualified nominee in our nations history. You have 10 minutes of time, and please stick to the topic of hillarys greatness.

Posted by: A Blinkin at September 25, 2016 06:33 PM (ucKOk)

264 They just aired an appallingly unfunny Colbert promo of his insipid show following the "debate."

Serious question; who the hell finds this idiot funny?

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:33 PM (Jvy2x)

265 TD Birds!

Posted by: Skip at September 25, 2016 06:33 PM (JfUI4)

266 Serious question; who the hell finds this idiot funny?
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:33 PM (Jvy2x)

Why, Steven Colbert, of course!

Posted by: Aetius451AD at September 25, 2016 06:34 PM (92kX2)

267 They just aired an appallingly unfunny Colbert promo of his insipid show following the "debate."

Serious question; who the hell finds this idiot funny?
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:33 PM (Jvy2x)

Pug Mahon meet the 52%

Posted by: Nevergiveup at September 25, 2016 06:34 PM (Ozsfq)

268 Although I think even he winces sometimes.

Posted by: Aetius451AD at September 25, 2016 06:34 PM (92kX2)

269 The closest thing you can get at any restaurant chain to chicken and dumplings made correctly is at Cracker Barrel.

They are really good.

Posted by: weirdflunkyonatablet at September 25, 2016 06:35 PM (/xgFI)

270 Carefully self selected hooting apes of the audience love Colbert.

Posted by: Bertram Cabot, Jr. at September 25, 2016 06:35 PM (IqV8l)

271 Les Mi(sireab)les will be fine. Probably out of the SEC, though. I see him heading West for his next gig.

Posted by: Lincolntf at September 25, 2016 06:35 PM (2cS/G)

272 Well, Lester, judging by the fact that she's already fallen over, can we dedicate the first 8 minutes to CPR?

-DJT

Posted by: Chi at September 25, 2016 06:36 PM (SQ1ek)

273 Why, Steven Colbert, of course!
Posted by: Aetius451AD at September 25, 2016 06:34 PM (92kX2)

Heh. Reminds me of one of my favorite Simpsons moments, when Troy McClure is courting Selma:

"Hahahaha! What a funny story! Now you tell one!"

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:36 PM (Jvy2x)

274 271 Carefully self selected hooting apes of the audience love Colbert.
Posted by: Bertram Cabot, Jr. at September 25, 2016 06:35 PM (IqV8l)

That, sir, is a foul insult to hooting apes everywhere!

You shall be hearing from my lawyers! Good day, sir!

Posted by: Curious George at September 25, 2016 06:36 PM (92kX2)

275 RetroTV is showing the MST3K episode featuring 'The Starfighters', a 1965 film that starred 'B-1' Bob Dornan....
Posted by: Mr. Peebles at September 25, 2016 06:37 PM (SEFXb)

One of my all-time favorites.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 06:38 PM (Jvy2x)

276 Memo to LSU and the Gators:

Relying on former Purdue QB's is not a recipe for success.

P.S. - Even if LSU got that final play off in time, I believe the pass was made past the line of scrimmage. Imagine if that would've decided the game.

Posted by: SMOD Keeper at September 25, 2016 06:38 PM (onq2p)

277 IIRC, when the WTBS started broadcasting the Braves nationally on cable they called themselves "America's Team."

The Cardinals radio broadcast network used to the largest in the country for decades. Many kids grew up listening them sitting around the radio evening time listening to the games with family or on their transistor radios when it was supposed to be bedtime.

Posted by: olddog in mo at September 25, 2016 06:38 PM (Dhht7)

278 My cheater chicken and dumplins is easy. 1 large or 2 small cans creme of chicken soup. Use directions on bisquick box for dumplings. I add leftover chicken and what ever else in the fridge, double the amount of liquid the cans call for and boom, Yummy, easy and filling dinner.

Posted by: Infidel at September 25, 2016 06:39 PM (AEqJh)

279 You have 10 minutes of time, and please stick to the topic of hillarys greatness.

*cough!* *cough!* *cough!* *cough!* *cough!* *cough!* *cough!* *cough!* *cough!*

Posted by: Donald J at September 25, 2016 06:40 PM (eeTCA)

280 OK, last comment poorly constructed (beer) but suffice it to say the Cardinals were and are America's Team.

Posted by: olddog in mo at September 25, 2016 06:40 PM (Dhht7)

281
RetroTV is showing the MST3K episode featuring 'The Starfighters', a 1965 film that starred 'B-1' Bob Dornan....
Posted by: Mr. Peebles

Poopie suit!

Posted by: Bertram Cabot, Jr. at September 25, 2016 06:41 PM (IqV8l)

282 Pot of bean soup simmering nicely and a glass of scotch. Should be buzzed enough to deal with the first quarter of the Bears game. If Cutler isn't still out, the beans will work in his general direction.

Posted by: dartist at September 25, 2016 06:42 PM (3zi7q)

283 90 minutes without a potty break

Posted by: A Blinkin at September 25, 2016 06:43 PM (ucKOk)

284 Curse Atkins and Fung! Tryin to put me out of business! HFLC = High Fructose and Lots of Carbs.

Posted by: Michael Laiskonis at September 25, 2016 06:44 PM (Mt8T4)

285 Haven't had a glass of scotch since I have been sick. Maybe it would help huh?

Posted by: Skip at September 25, 2016 06:44 PM (JfUI4)

286 DRUDGE:

WAR DRUMS OVER SYRIA
BRITAIN ACCUSES PUTIN OF WAR CRIME

Hey kerry and Fredo, how's that truce working out for ya?

Posted by: Nevergiveup at September 25, 2016 06:45 PM (Ozsfq)

287 Haven't had a glass of scotch since I have been sick. Maybe it would help huh?

Can't hurt to try, right? Plus it has less calories than beer or wine so you might lose a pound or 2.

Posted by: dartist at September 25, 2016 06:46 PM (3zi7q)

288 Haven't had a glass of scotch since I have been sick. Maybe it would help huh?

Can't hurt to try, right? Plus it has less calories than beer or wine so you might lose a pound or 2.
Posted by: dartist at September 25, 2016 06:46 PM (3zi7q)

Or lose your lunch...either way it' kinda a diet ?

Posted by: Nevergiveup at September 25, 2016 06:48 PM (Ozsfq)

289 The Starlighters was a movie length commercial for the F104

MST3K was funny.

Posted by: Make America Great Again at September 25, 2016 06:48 PM (BS8yt)

290 Here is an interesting take on making hotcakes . . . with a rice cooker

http://tinyurl.com/pancakeRiceCooker

Posted by: JumpersHole at September 25, 2016 06:48 PM (tOGhi)

291 I havd no need to loose a pound, thats why my Votermom /Skip breakfast includes at least two food items, apple pie and raisin bagles tomorrow

Posted by: Skip at September 25, 2016 06:48 PM (JfUI4)

292 >>Serious question; who the hell finds this idiot funny?

Not as many people as they hoped - his ratings are baaaaaad.

Posted by: Lizzy at September 25, 2016 06:48 PM (NOIQH)

293 Cookies and cream Ice cream very soon.

Posted by: Skip at September 25, 2016 06:50 PM (JfUI4)

294 Carpet's brown for a reason.

Posted by: Dr. Varno at September 25, 2016 06:51 PM (GdFQh)

295 Boiled peanuts coming out of the crock pot now.

Posted by: weirdflunkyonatablet at September 25, 2016 06:51 PM (/xgFI)

296 I just read the maillard reaction article and I have learned something. I was unaware that sugars were required to enhance that reaction.

I had tried to get a browner bread crust by brushing the tops of my unbaked loaves with baking soda dissolved in water (and got a ring of really dark brown where it ran off and collected at the pan's perimeter and streakiness from missing spots) and I had become aware of why my pressure cooked meats were grey.

This is interesting, though. It does explain why my scrambled eggs made with buttermilk don't brown at all until they burn.

Posted by: Kindltot at September 25, 2016 06:52 PM (KOBAq)

297 >>>Haven't had a glass of scotch since I have been sick. Maybe it would help huh?

Yes, I would think the alcohol would kill off the germs in your bloodstream. The higher your BAC, the quicker you'll recover.

Posted by: Yuimetal at September 25, 2016 06:52 PM (Mt8T4)

298 Even cheatier chicken and dumplings.

Saut� chicken toss in pot with cream of chicken soup. Then put cut up pieces of canned biscuits tossed in flour for dumplings.

Posted by: blaster at September 25, 2016 06:53 PM (ACqhm)

299 *pops in....gets hit with a pie......backs out*

Posted by: Ricardo Kill at September 25, 2016 06:53 PM (l2Jd8)

300 Yellow labs also brown nicely.

Posted by: Barack Obama at September 25, 2016 06:54 PM (Mt8T4)

301 Btw I was doing Beachbody 21 day fix extreme. Today it is over.

I lost 18 pounds.

Am going to gain some back tomorrow because I am getting donuts for breakfast.

Posted by: blaster at September 25, 2016 06:55 PM (ACqhm)

302 "Hillary weathers a shitstorm during debate! How adult diapers make a Clinton Presidency possible, with expert fecal-absorption specialist, Nigel Slenderpole, coming up on News at 11!"

Posted by: Lincolntf at September 25, 2016 06:55 PM (2cS/G)

303 I usually do drop biscuits for dumplings but made the flat kind this time just because I like to switch things up. The key to the flat kind is letting the dough rest about 15 minutes after you roll it out.

Posted by: Lauren at September 25, 2016 06:56 PM (8uiG4)

304 Boy I bet the Patriots are shaking in their boots and the prospect of playing the NY Jets?

Posted by: Nevergiveup at September 25, 2016 06:56 PM (Ozsfq)

305 Well this beat down is over, just the clock is running the Steelers are done.

Posted by: Skip at September 25, 2016 06:56 PM (JfUI4)

306 Infidel, I'm pretty sure that's how sis made dumplings - bisquick.
I really should make a pot this week...

Posted by: Chi at September 25, 2016 06:57 PM (SQ1ek)

307 I just went and picked up a charcuterie plate. Aged prosciutto, salami, cows and sheeps cheese, honey, whole grain mustard, olives, pate, and fresh bread. I'm in heaven.
I'm not sure what the other 2 cheeses are but one is a nice gorganzola. With a glass of chardonnay.
I feel bad I'm not swimming but it's much too hot. It's 101 outside.
I love food.

Posted by: CaliGirl at September 25, 2016 06:57 PM (Q5Ymk)

308 " Carpet's brown for a reason."

You get drunk. Wife/GF is tired of you're BS. You stumble around after she's gone to bed. Fall down. Spill you're drink. Maybe shit your underwear.

Yeah, we've all been there.

Posted by: Ricardo Kill at September 25, 2016 06:57 PM (l2Jd8)

309 WAR DRUMS OVER SYRIA
BRITAIN ACCUSES PUTIN OF WAR CRIME

Hey kerry and Fredo, how's that truce working out for ya?
Posted by: Nevergiveup

Who could be STUPID enough to get into a scrape with the Russians over...Syria?
Well, Barack Insane Obama for one, and probably John McCain for another.
This is mega-idiocy.

These people are all idiots. WHO CARES what happens in Syria? I don't, and I don't want our soldiers, Marines or pilots committed to fighting over there. This is stupid beyond all recognition.

Posted by: Bossy Conservative....outlaw in America at September 25, 2016 06:58 PM (S6Pax)

310 307 Well this beat down is over, just the clock is running the Steelers are done.
Posted by: Skip at September 25, 2016 06:56 PM (JfUI4)

I honestly forgot there was a game on. Holy crap! 34-3!

Posted by: josephistan at September 25, 2016 06:58 PM (7qAYi)

311 Let me amend that.
TRY to make a pot of chicken & dumplings...

Posted by: Chi at September 25, 2016 06:59 PM (SQ1ek)

312 >>>*pops in....gets hit with a pie......backs out*

Posted by: Ricardo Kill at September 25, 2016 06:53 PM (l2Jd

<<<

The creepy clowns strike again.

Posted by: #ClownPiesSplatter at September 25, 2016 06:59 PM (H9MG5)

313 If I can speak for all Patriots fans and players, and I think I can, living or dead, real or imagined, we are scared. Because those are exactly the kind of games we used to lose in the bad old days. Noogie scars, some of them are forever. Though not lately.

Posted by: Lincolntf at September 25, 2016 07:00 PM (2cS/G)

314 We will be lucky if there is a chicken in any pot after barky gets done with us.

Posted by: Ben Had at September 25, 2016 07:00 PM (KMCxZ)

315 The creepy clowns strike again.
Posted by: #ClownPiesSplatter at September 25, 2016 06:59 PM (H9MG5)

I HATE fucking clowns!

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:00 PM (Jvy2x)

316 >>>Boy I bet the Patriots are shaking in their boots and the prospect of playing the NY Jets?
Posted by: Nevergiveup at September 25, 2016 06:56 PM (Ozsfq)<<<

Probably have to bring in the waterboy to play QB for that game.

Posted by: The Hoodie at September 25, 2016 07:00 PM (H9MG5)

317 How are you Chi?

It really is easy and tastes good. I always doctor it up. Great on a blustery evening.

Posted by: Infidel at September 25, 2016 07:01 PM (AEqJh)

318 I HATE fucking clowns!
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:00 PM (Jvy2x)

Should prolly just go with heavy petting then.

Posted by: weirdflunkyonatablet at September 25, 2016 07:01 PM (/xgFI)

319 What a hoot

Steelers getting skinned in their own stadium by the Eagles.

Ha-ha.

Hate the Steelers now, and 40 years ago.

Posted by: Bossy Conservative....outlaw in America at September 25, 2016 07:02 PM (S6Pax)

320 >>>I HATE fucking clowns!
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:00 PM (Jvy2x)<<<

Then stop fucking them.

Posted by: *that* guy at September 25, 2016 07:02 PM (H9MG5)

321 I take it L,Elle is bannished from all but Pet Thread

Posted by: Skip at September 25, 2016 07:02 PM (JfUI4)

322 I just went and picked up a charcuterie plate

Love that stuff too. I have the 2 Michael Ruhlman books on curing meats and had some pretty good results with a few of the easier recipes.

Posted by: dartist at September 25, 2016 07:03 PM (3zi7q)

323 And Slap is gone?

Posted by: Skip at September 25, 2016 07:03 PM (JfUI4)

324 Should prolly just go with heavy petting then.
Posted by: weirdflunkyonatablet at September 25, 2016 07:01 PM (/xgFI)

It's the shoes, and the honking horns, and the balloons, and the teeny cars, and the calliope music...

*shudder*

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:04 PM (Jvy2x)

325 Ben hasn't had a good day, he should call it

Posted by: Skip at September 25, 2016 07:05 PM (JfUI4)

326 " I HATE fucking clowns!"

I do too, but have you ever seen a CIA Clown Attack.

Stand the Fcuk Back.

Posted by: Ricardo Kill at September 25, 2016 07:05 PM (l2Jd8)

327 323 I take it L,Elle is bannished from all but Pet Thread
Posted by: Skip at September 25, 2016 07:02 PM (JfUI4)

Wait. What?

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:06 PM (Jvy2x)

328 It's the shoes, and the honking horns, and the balloons, and the teeny cars, and the calliope music...

*shudder*
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:04 PM

Not to mention the sad clowns. They are their own class of suck.

Posted by: weirdflunkyonatablet at September 25, 2016 07:06 PM (/xgFI)

329 >>>It's the shoes, and the honking horns, and the balloons, and the teeny cars, and the calliope music...
Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:04 PM (Jvy2x)<<<

Here's a flower to make you feel better.

**squirts Pug with fake flower**

Ooops. That was not nice. Here's a handkerchief to dry off.

**hands Pug a handkerchief, and another tied to it, and another, and another, and another, and another...**

Posted by: creepy clowns at September 25, 2016 07:07 PM (H9MG5)

330

Bisquick or similar, milk, salt, baking powder if not using a product that has it, parsley or chives or cilantro just a little... make a sticky dough, drop large spoonfuls onto stew, steam for 10 minutes or so...

Heaven!

Posted by: In Vino Veritits at September 25, 2016 07:07 PM (PjWy4)

331 We all float down here...

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:07 PM (Jvy2x)

332 That riff Ace did about the clowns with the raging clown boners and gas shooting out if their stupid lapel flowers was awesome .

Posted by: weirdflunkyonatablet at September 25, 2016 07:08 PM (/xgFI)

333 Only Thread I havd seen L,Elle comment since the ONT shut down was on Pet thread yesterday, haven't seen Slap at all. It is possible I'm wrong thats why I'm asking.

Posted by: Skip at September 25, 2016 07:09 PM (JfUI4)

334 "And Slap is gone?"

What?

Posted by: Ricardo Kill at September 25, 2016 07:09 PM (l2Jd8)

335 Only Thread I have seen L,Elle comment since the ONT shut down was on Pet thread yesterday, haven't seen Slap at all. It is possible I'm wrong thats why I'm asking.

Posted by: Skip at September 25, 2016 07:09 PM (JfUI4)

336 So I ended up baking hamburger patties in the oven. I noticed the meatballs always browning on one side and said to myself, "self smash those suckers flat and see what happens".

So smashing them flat and baking them (350 @ 10 minutes) put a perfect crust on them, then flipped them to the other side for the same (I think it could have been a little shorter). Made 12 at a time, they were slider size.

Posted by: Make America Great Again at September 25, 2016 07:10 PM (BS8yt)

337 Posted by: dartist at September 25, 2016 07:03 PM (3zi7q)
I don't know how to cure meat. The plate I bought the prosciutto is aged 24 months, the salami was something something picante.
I'm going to get that again. They made it to go for me. It would have been nicer by my pool but it's the hottest weekend of the year, so in the house it is.

Posted by: CaliGirl at September 25, 2016 07:10 PM (Q5Ymk)

338 Well, I see the Jets are getting stomped by the Chiefs.

24-3 with a little over three minutes left.

Posted by: HH at September 25, 2016 07:11 PM (DrCtv)

339 Eagles just intercepted a Ben pass in the end zone.

Posted by: Skip at September 25, 2016 07:11 PM (JfUI4)

340 Posted by: Skip at September 25, 2016 07:09 PM (JfUI4)
Maybe she's just busy.

Posted by: CaliGirl at September 25, 2016 07:11 PM (Q5Ymk)

341 I hope CaliGirl

Posted by: Skip at September 25, 2016 07:12 PM (JfUI4)

342
The EnBanning took out a lot of folks...

Posted by: In Vino Veritits at September 25, 2016 07:12 PM (PjWy4)

343 Only Thread I have seen L,Elle comment since the ONT shut down was on Pet thread yesterday, haven't seen Slap at all. It is possible I'm wrong thats why I'm asking.
Posted by: Skip at September 25, 2016 07:09 PM (JfUI4)

Busy weekend, maybe? Unlike mine, apparently. Funny thing is people still do stuff in meat-space.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:12 PM (Jvy2x)

344 Skip, based on absolutely nothing, I can't see pixy banning anyone from every thread except the pets.

I guess it's possible but come on now. She was around yesterday for the pets and I expect not around now by choice.

Again, based on absolutely nothing.

Posted by: weirdflunkyonatablet at September 25, 2016 07:14 PM (/xgFI)

345 Skip, I don't think it was a banning. Probably just both taking a time out.

Posted by: HH at September 25, 2016 07:14 PM (DrCtv)

346 Posted by: blaster at September 25, 2016 06:55 PM (ACqhm)
I'm back on the low carb tomorrow. We are going to Vegas Friday and I have my dresses all picked out. I ate and drank all weekend so I have to get my stomach flat again by Friday.

Posted by: CaliGirl at September 25, 2016 07:15 PM (Q5Ymk)

347 Speaking of food, some Walmart employees refused to bake a cake for a cop's retirement party.

http://tinyurl.com/h62kgdy

So, THEY get to pick and choose which cakes to bake or decorate.

I sure hope they got fired. But, they probably got promoted.

Posted by: navybrat at September 25, 2016 07:15 PM (w7KSn)

348 Jeez. I like Fitzpatrick, but Yeesh. Bad game.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:16 PM (Jvy2x)

349 I don't know how to cure meat. The plate I bought the prosciutto is aged 24 months, the salami was something something picante.

Prosciutto and salami are hard to do at home but salmon, bacon and homemade corned beef are pretty easy. The good stuff is expensive for a reason.

Posted by: dartist at September 25, 2016 07:16 PM (3zi7q)

350 Posted by: Skip at September 25, 2016 07:12 PM (JfUI4)
Me too Skip, I'm sure she's just busy. I missed the drama the other day as I've been really busy. Busy for the past couple of weeks actually.

Posted by: CaliGirl at September 25, 2016 07:17 PM (Q5Ymk)

351 Posted by: dartist at September 25, 2016 07:16 PM (3zi7q)
My husband ages steak, but he doesn't know how to cure them.

Posted by: CaliGirl at September 25, 2016 07:18 PM (Q5Ymk)

352 Slap's banning was with merit, from all I read, and I was there at the time.
Ace has repeatedly admonished us against insulting one another here in his house.

Posted by: navybrat at September 25, 2016 07:20 PM (w7KSn)

353 Once you go Thermapen, you never go back.

In addition to being an indispensable grilling/bbq-ing/smoking tool, it has served as the primary scientific instrument in an award-winning 7th-grade science fair project.

Posted by: Duncanthrax at September 25, 2016 07:20 PM (OF/aZ)

354 Skip,
I'm betting that both are simply taking a self-imposed time out.
I'm doing the same for now after that night - with the exception of the weekend threads & lurking the ONT.

The overreaction the next day bothers me. A lot.
And... since just asking and/or answering questions about "WTF happened?" has resulted in warnings, that's all I have to say about that.

Posted by: Chi at September 25, 2016 07:23 PM (SQ1ek)

355 CBD is an all-purpose blogger and we are lucky to have him.

Seconded.

A few more Yoko retrospectives and his first Lena retrospective, and he will level up.

Posted by: Duncanthrax at September 25, 2016 07:23 PM (OF/aZ)

356 >> CBD is an all-purpose blogger and we are lucky to have him.

I remember when he was just a wee Commenter Pup.

Posted by: garrett at September 25, 2016 07:25 PM (ZMBdF)

357 "Slap's banning was with merit, from all I read, and I was there at the time. "

I am remiss. So many COBs are dropping off of late

Posted by: Ricardo Kill at September 25, 2016 07:26 PM (l2Jd8)

358 Let's see now. I have bacon, I have eggs and I have bread. Geez, wonder what I will eat tonight...

Posted by: HH at September 25, 2016 07:28 PM (DrCtv)

359 Hate to see people go, bloggers and commenters. This place is practically my only source of amusement.

Posted by: Skip at September 25, 2016 07:29 PM (JfUI4)

360 We are going to Vegas Friday

Me, too. It just turned warm again this afternoon, so I'm wondering if it's going to be a scorching drive and weekend.

Posted by: t-bird at September 25, 2016 07:29 PM (yddCj)

361 I have strange culinary rules, bacon in evening is for BLT's

Posted by: Skip at September 25, 2016 07:31 PM (JfUI4)

362 "This place is practically my only source of amusement."
Mine too.
All the more reason to mind one's manners.

Posted by: navybrat at September 25, 2016 07:31 PM (w7KSn)

363 Wow! Luck to Hilton. TD!

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:32 PM (Jvy2x)

364 We might have a real football team in Philadelphia

Posted by: Skip at September 25, 2016 07:33 PM (JfUI4)

365 360 Let's see now. I have bacon, I have eggs and I have bread. Geez, wonder what I will eat tonight...
Posted by: HH
----------------
Eggs...
How much are eggs these days?
Mom goes to the commissary once a month (still). and I have her pick me up a few things.
She told me yesterday that last month, eggs were only 79 cents a dozen, then this month she only paid 39 cents!

I thought poultry & egg prices were up? I was going to raise my own city chickens, but now I can't justify the cost.

Posted by: Chi at September 25, 2016 07:33 PM (SQ1ek)

366 Wentz has beaten Brady on no interceptions to start his career

Posted by: Skip at September 25, 2016 07:34 PM (JfUI4)

367 >> I have strange culinary rules, bacon in evening is for BLT's

You know what's good on a BLT?

A Fried Egg.

Posted by: garrett at September 25, 2016 07:34 PM (ZMBdF)

368 Great thread. Caramelization is an endlessly rich topic, producing many of the flavors that are the reason we cook in the first place.

I too am a fan of ThermoWorks stuff. I use their TimeStick timers. I had one quibble with them, that they would reset back to "clock" mode after a while, so you always had to check whether they had done that before pressing keys. But I had to replace one recently, and the new one doesn't do that any more. Love having a timer I can hang around my neck, to tell me when I should go back to the kitchen and check on something.

Used to use the Polder timer for that, and it was great, and cheaper, but far, far, less durable.

Posted by: Splunge at September 25, 2016 07:36 PM (iMxBJ)

369 I thought poultry & egg prices were up?

Eggs are cheap once again, but 39 cents?! I think your Mom is fencing them.

Good for her. Shows initiative.

Posted by: t-bird at September 25, 2016 07:38 PM (9mTYi)

370 I was going to raise my own city chickens, but now I can't justify the cost.
Posted by: Chi at September 25, 2016 07:33 PM (SQ1ek)

Locally produced eggs are awesome. A guy in my office lives on a farm and his numerous children have a thriving egg business. Their eggs are bigger, fresher and tastier than anything you can buy in a store.

There is actually a period of time when a fresh egg will not cook via the hard boiling process, because, well, fresh. And, you can store fresh eggs for a couple of weeks at room temperature.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:39 PM (Jvy2x)

371 361 Hate to see people go, bloggers and commenters. This place is practically my only source of amusement.
Posted by: Skip
-----------------
It'll suck if I get banned or eventually leave voluntarily. I have visited here damn near every day for over 10 years. Some of the smartest and wittiest Morons on the planet, all gathered in one place - what's not to love?

Posted by: Chi at September 25, 2016 07:39 PM (SQ1ek)

372 Go Dodgers! I'm going to miss Vin Scully, present day sports announcers should have learned from him.

Posted by: GT 5.0 at September 25, 2016 07:40 PM (Nk0GK)

373 Posted by: Chi at September 25, 2016 07:33 PM (SQ1ek)

I've only very recently started buying eggs, but at my grocery store last week with a discount it was 49 cents for a dozen eggs.

Posted by: HH at September 25, 2016 07:40 PM (DrCtv)

374 263 Chicken skin also browns when cooked, and is one of the most delicious tastes on the planet. Is that also Maillardization? If I were a Roman emperor, I'd order them to roat a hundred chickens, collect the skins for me, and discard the rest on the street for the peasants to scavenge.
Posted by: Yuimetal at September 25, 2016 06:32 PM (Mt8T4)

Yup. My favorite chicken salad starts off with chicken thighs, garlic-salted and peppered and broiled on both sides until the skin is almost but not quite black.

The meat goes into the chicken salad. The nearly-blackened crisp, greasy skins go into my belly.

Posted by: Splunge at September 25, 2016 07:41 PM (iMxBJ)

375 Anyone know why the Tampa Bay/LA game is in "Delay" status on my Fantasy Football app? Lightning? Earthquake? Hipsternado?

Posted by: Lincolntf at September 25, 2016 07:41 PM (2cS/G)

376 Testing:

39�

Remember when there was a cents key on typewriters? Can't remember where it was, though. Shift-6, maybe.

Posted by: t-bird at September 25, 2016 07:43 PM (ZxmMG)

377 What a hoot
Steelers getting skinned in their own stadium by the Eagles.
Ha-ha.
Hate the Steelers now, and 40 years ago.
Posted by: Bossy Conservative....outlaw in America at September 25, 2016 07:02 PM (S6Pax)

Errrr...no. Game was in Philly. But one shit hole does looks like another, so I understand.

Posted by: Hairyback Guy at September 25, 2016 07:43 PM (ej1L0)

378 During Eagles game it was announced Merl Reese is the longest radio sports team announcer. He started in 1977

Posted by: Skip at September 25, 2016 07:43 PM (JfUI4)

379 Shhh, I'm trying to watch, The Man in the High Castle, on someone's recommendation from here last week....

Posted by: lindafell- deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 07:44 PM (JNDQi)

380 375
Posted by: Chi at September 25, 2016 07:33 PM (SQ1ek)

I've only very recently started buying eggs, but at my grocery store last week with a discount it was 49 cents for a dozen eggs.

Posted by: HH

Yes, but think about what will happen to the spider population with everyone taking their eggs.

Posted by: pep at September 25, 2016 07:45 PM (LAe3v)

381 There are a lot of Steelers fans here,I see lots of their gear and bumper stickers. There are lots of front runners you know.

Posted by: Skip at September 25, 2016 07:45 PM (JfUI4)

382 So the mall shooter in Washington, the fact that he is a Muslim immigrant sort of disappeared real fast, eh?

Posted by: blaster at September 25, 2016 07:46 PM (ACqhm)

383 >>>Anyone know why the Tampa Bay/LA game is in "Delay" status on my Fantasy Football app? Lightning? Earthquake? Hipsternado?
Posted by: Lincolntf at September 25, 2016 07:41 PM (2cS/G)<<<

Looks like a weather delay. Lightning.

Posted by: a T-Rex trying to rub one out at September 25, 2016 07:47 PM (H9MG5)

384 Pug,
My big sis is out in the country on acreage. Horses, a goat or two, and lots of chickens.
Sadly, it's three hours away, and she doesn't visit as much these days (husband busy kicking cancer's ass!), but when she does, she brings me a couple dozen farm fresh eggs that rock.

I'm well versed in the deviled, salad, fried, sammich, omelet egg language - the only thing I've never tried is quiche.

Posted by: Chi at September 25, 2016 07:48 PM (SQ1ek)

385 1. Fresh kringle, preferably served with cold whole milk.
2. a homemade cream puff. It was so big and good it should be its own food group.
(These were real splurges in our usual lo-carb regimine. But worth every bite.)
3. REALLY GOOD polish sausage with fried eggs and rye toast. State law may require several cups of good coffee to go with this breakfast.
4. Pan seared walleye fillets. This stuff is so tasty it make cod seem drab.
Posted by: JTB at September 25, 2016 04:40 PM (V+03K)

Fresh polish sausage (which is not kieblasa, which is smoked) is one of the best things in Wisconsin. My mom made it for breakfast on Sundays. (The other Sunday morning favorite is hot ham and kaiser rolls. Many bakeries have hot ham and roll specials on the weekends. I've wondered if it's a German thing.)

The cream puffs are big enough to require their own zip code (and you will need one too if you have too many). I can't finish one - it's too much. Honestly, I prefer the more modest sized ones my mom made. The shells would be warm when she put the whipped cream in them and the cream would melt a little...

OK, now I'm hungry and before I read this thread, I wasn't at all. Too lazy to cook tonight, and just had some apple slices with peanut butter.

Posted by: Donna&&&&V.deplorably brandishing ampersands&&&&so there at September 25, 2016 07:48 PM (P8951)

386 Fresh eggs from the coop beat store eggs any time. I haven't bought eggs from a store in years. They last a long time too. I've had eggs that were several months old that were still good once when I bought 12 dozen and it took a while to get through them.

Posted by: lindafell- irredeemable, deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 07:48 PM (JNDQi)

387 Where do you people live? I bought a dozen jumbo brown eggs and paid $3.48.

Posted by: Ben Had at September 25, 2016 07:49 PM (KMCxZ)

388 380 During Eagles game it was announced Merl Reese is the longest radio sports team announcer. He started in 1977

Ummm, Vin Scully with the Dodgers? Starting around 1950?

Posted by: HH at September 25, 2016 07:49 PM (DrCtv)

389 380 During Eagles game it was announced Merl Reese is the longest radio sports team announcer. He started in 1977
Posted by: Skip at September 25, 2016 07:43 PM (JfUI4)

I've been on the radio (as well as TV) since the year the Korean War started.

Merl Reese needs to vacate my lawn.

Posted by: Vin Scully at September 25, 2016 07:52 PM (P8951)

390 Where do you people live? I bought a dozen jumbo brown eggs and paid $3.48.

What he said for plain old white shelled here.

Posted by: dartist at September 25, 2016 07:52 PM (3zi7q)

391 And his ramblings and muzzy chantings on internet, Just read one of his victims was a 16yr old child cancer survivor.

Posted by: Skip at September 25, 2016 07:52 PM (JfUI4)

392 I pay $3.50/dz for Yard/farm eggs from a well known source.

Posted by: lindafell- irredeemable, deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 07:54 PM (JNDQi)

393 67 years for Vin Scully, I think I will stay on the sidewalk.

Posted by: GT 5.0 at September 25, 2016 07:54 PM (Nk0GK)

394 OK, now I'm hungry and before I read this thread, I wasn't at all. Too lazy to cook tonight...
Posted by: Donna&&&&V
----------------
Don't read upthread, then. They mentioned stuffed peppers, and now I have to go buy peppers to make some tommorow.
And now I'm thinking I want to crack an egg on top of them at the last few minutes of baking...

Posted by: Chi at September 25, 2016 07:55 PM (SQ1ek)

395 393 And his ramblings and muzzy chantings on internet, Just read one of his victims was a 16yr old child cancer survivor.
Posted by: Skip at September 25, 2016 07:52 PM (JfUI4)

Um, what? this might be wildly out of context. Jus guessin'

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:55 PM (Jvy2x)

396 Lg white eggs were 1.29 for a dozen at grocery store today, no coupon or cut price.

Posted by: Skip at September 25, 2016 07:56 PM (JfUI4)

397 President Obama needs to attend tommorow so that Trump does not cheat or lie.

Posted by: Hillary Clinton at September 25, 2016 07:56 PM (KgEuO)

398 Really? 30 minutes to kickoff?

Pbbht! Be back later.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 07:57 PM (Jvy2x)

399 Watching "Outlaw Josie Wales". Dean Vernon is in it

Posted by: boulder terlit hobo at September 25, 2016 07:57 PM (6FqZa)

400 President Obama needs to attend tommorow so that Trump does not cheat or lie.
Posted by: Hillary Clinton at September 25, 2016 07:56 PM (KgEuO)

Well he would certainly recognize both.

Posted by: weirdflunkyonatablet at September 25, 2016 07:58 PM (/xgFI)

401 t-bird:

ALT 0162 on the numeric keypad.

�

Posted by: BeckoningChasm at September 25, 2016 07:58 PM (AroJD)

402 395 - Yes should have mentioned Cetin or WA mall shooter.

Posted by: Skip at September 25, 2016 07:58 PM (JfUI4)

403 Trump needs to go all Dean Wormer on Hillary....

"Fat, drunk and stupid is no way to go through life, HillBaby."

Posted by: Hairyback Guy at September 25, 2016 07:59 PM (ej1L0)

404 Posted by: t-bird at September 25, 2016 07:29 PM (yddCj)
Low 90's next weekend. We are flying. Where are you staying? I think we are staying at the New York New York. I'm not positive though. Maybe the MGM.

Posted by: CaliGirl at September 25, 2016 08:00 PM (Q5Ymk)

405 I get my eggs for free from a neighbor.

Posted by: garrett at September 25, 2016 08:01 PM (ZMBdF)

406 391 And his ramblings and muzzy chantings on internet, Just read one of his victims was a 16yr old child cancer survivor.
Posted by: Skip at September 25, 2016 07:52 PM (JfUI4)

Vince Scully? Wow, the man had a dark side!

Posted by: josephistan at September 25, 2016 08:02 PM (7qAYi)

407 Damned if I don't make good beans, that was tasty. Now on to the scotch before the Bears piss me off.

Posted by: dartist at September 25, 2016 08:03 PM (3zi7q)

408 There is a farm not far away that I know has eggs and veggies but haven't been there in years.

Posted by: Skip at September 25, 2016 08:03 PM (JfUI4)

409 I love caramels. Never tried making them though.

And on a completely unrelated note, this is one of the times the SPAM in my mail made me laugh a lot. It said:

"Susan, (That's not my name, but it had my first name- Become the man of her dreams!" I laughed so hard I didn't click on it. I'm assuming it had to do with either enlarging one's penis or male sex potency.

First of all, I cannot have a sex change at my age and secondly-who's the "her" it's speaking of?

Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:03 PM (EnGQE)

410 NYNY is a good casino, the hotel is meh. I once turned $200 into $12K at the blackjack table in Caesers Palace though so it has a warm spot in my heart.

Posted by: Duke Lowell at September 25, 2016 08:04 PM (kTF2Z)

411 I get my eggs for free from a neighbor.
Posted by: garrett

Gynecologist?

Posted by: weft cut-loop at September 25, 2016 08:06 PM (V3IFq)

412 387 Where do you people live? I bought a dozen jumbo brown eggs and paid $3.48.
Posted by: Ben Had
------------------
FWIW, Virginia.
Damn near south enough to be in NC, and about as far east as you can get. Drive 10 miles east on rte 58, and you've been in the Atlantic Ocean for a hot minute.

I still want to raise my own yardbirds, but more research & amassing supplies for a coop is necessary. Maybe this coming spring?

Posted by: Chi at September 25, 2016 08:06 PM (SQ1ek)

413 Bless you FenelonSpoke.

Posted by: Infidel at September 25, 2016 08:06 PM (AEqJh)

414 Kraft used to make the dark caramels. Haven't seen any of those in forever.

Posted by: Ben Had at September 25, 2016 08:07 PM (KMCxZ)

415 I haven't bought eggs in a long time. People say to add vinegar to fresh eggs when you make hard boiled eggs. I don't think it works.
How I make hard boiled eggs with fresh eggs is bring the water to a boil first, then add the eggs and boil for about 10 minutes. Then drain and add ice water to cool them. I don't have any problems peeling them.

Posted by: CaliGirl at September 25, 2016 08:07 PM (Q5Ymk)

416 Posted by: Infidel at September 25, 2016 08:06 PM (AEqJh)

Thanks Same to you. Are you blessing me because you're worried that I'm considering having a sex change operation? ;^) No fears in that department.

Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:08 PM (EnGQE)

417 I once saw a video of someone cooking an Ostrich egg. Damn thing could feed a family of four.

Posted by: HH at September 25, 2016 08:09 PM (DrCtv)

418 Caligirl thats how we do it, add slightly room temp eggs to boiling water, mostly peel easily.

Posted by: Skip at September 25, 2016 08:09 PM (JfUI4)

419 I do the room temp eggs into boiling water then ice water also. I started adding a spoon of baking sofa to the water and they seem to peel a little better.

Posted by: lindafell- irredeemable, deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 08:10 PM (JNDQi)

420 I would love to have a chicken coop with about 4 or 5 hens.
But not today, the smell would be overbearing.
90 degrees in SF.
And me with no AC.

Posted by: navybrat at September 25, 2016 08:10 PM (w7KSn)

421 Posted by: Duke Lowell at September 25, 2016 08:04 PM (kTF2Z)
My husband likes gambling at the New York New York and the MGM. I really don't care.

Posted by: CaliGirl at September 25, 2016 08:10 PM (Q5Ymk)

422 Thanks Same to you. Are you blessing me because you're worried that I'm considering having a sex change operation? ;^) No fears in that department.
Posted by: FenelonSpoke
-----------------
To be fair, so many people here refer to you as him/he that sometimes I think you already bit that bullet.

Posted by: Chi at September 25, 2016 08:11 PM (SQ1ek)

423 I get my eggs for free from a neighbor.

She's going to be pissed when she realises her ovaries are missing

Posted by: boulder terlit hobo at September 25, 2016 08:11 PM (6FqZa)

424 Posted by: navybrat at September 25, 2016 08:10 PM (w7KSn)
I don't have AC either. It's really hot here too.

Posted by: CaliGirl at September 25, 2016 08:11 PM (Q5Ymk)

425 Chi- How many chickens were you planning on?

Posted by: Ben Had at September 25, 2016 08:12 PM (KMCxZ)

426 I know better, FS.

I Like your insight. I lurke.

Posted by: Infidel at September 25, 2016 08:13 PM (AEqJh)

427 Posted by: Chi at September 25, 2016 08:11 PM (SQ1ek)

They can refer to me as he if they like but I will never be the "man of her dreams"-Whomever she is. ;^)

Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:13 PM (EnGQE)

428 I forgot that I do own chickens. I keep them at a friends place in the country but they aren't laying yet. Plus, I've lost half the flock to some wild dogs that broke into one of the coops.

Posted by: lindafell- irredeemable, deplorable, racist, sexist, homophobic, xenophobic, Islamaphobic redneck at September 25, 2016 08:14 PM (JNDQi)

429 I know better, FS.

So you're saying I will be the man of her dreams.? ; LOL.

Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:15 PM (EnGQE)

430 :^)

Posted by: Infidel at September 25, 2016 08:16 PM (AEqJh)

431 Posted by: navybrat at September 25, 2016 08:10 PM (w7KSn)
I have 12 hens, 2 roosters and 14 chicks. My coop is big, I don't think it smells. We free range them during the day.
The coop is probably 750 sq ft. Maybe a little bigger.
I wouldn't want to clean it today that's for sure.

Posted by: CaliGirl at September 25, 2016 08:16 PM (Q5Ymk)

432 My back yard is about 50 sq. ft.
Smell would be a problem.

Posted by: navybrat at September 25, 2016 08:18 PM (w7KSn)

433 Time to watch my boys whip up to n da bears. I just wish Cutler was playing.

Posted by: Duke Lowell at September 25, 2016 08:18 PM (kTF2Z)

434 You know what's shockingly easy to make? Fudge. I'm definitely no candy maker, but you can make fudge without even needing a candy thermometer.

Of course, it's the condensed milk/ marshmallows version, but I won't tell if you won't.

Posted by: Lauren at September 25, 2016 08:18 PM (8uiG4)

435 I think we are staying at the New York New York.

I'm way off the Strip, which is ok, because I never go. I have an event at UNLV which starts before dawn so I'll probably be on the opposite schedule of most visitors! Hope to see Hoover Dam again.

Posted by: t-bird at September 25, 2016 08:19 PM (oFSUK)

436 Posted by: navybrat at September 25, 2016 08:18 PM (w7KSn)
They attract flies too. The coop is about 200 yards from my house so it's never been a problem.

Posted by: CaliGirl at September 25, 2016 08:20 PM (Q5Ymk)

437

Ugh. Daily Mail. Turkish hispanic shooter had half a dozen assault cases against him. All against his step father who was in the navy and married mom and brought them noth over. Step dad was married before. To a phillipina who had a child, who he also brought over. They divorced when she repeatedly cheated on him. Poor guy puts all the marriage and depmoyment details on his facebook page bio.

I knew guys like him. They get taken advantage of

Posted by: ThunderB at September 25, 2016 08:20 PM (VUErF)

438 My closest neighbor tried the free range deal. Every morning a crippled coyote mom and her pups would visit, a lot of squawking and the pups were fed for another day.

Posted by: Ben Had at September 25, 2016 08:21 PM (KMCxZ)

439 Posted by: t-bird at September 25, 2016 08:19 PM (oFSUK)
I was thinking about taking a helicopter tour over the dam and the Grand Canyon, we've done that before. I also want to see the mob museum.

Posted by: CaliGirl at September 25, 2016 08:21 PM (Q5Ymk)

440 425 Chi- How many chickens were you planning on?
Posted by: Ben Had
----------------
I think the city will allow me 4 legally, so probably 6 or 8.
No roosters. My two biggest concerns are the City asshole that has it out for me (long story), and my minpin - The Awesomest Dog In The World.

That pup has killed killed 1/2 dozen possums & one grackle that he caught in flight. That I know of. I pretty sure the dead voles and shrews I find out back are his doing, too.
I'm damed good at dog training, but I'm not sure about how to teach him NOT to eat a fresh, moving dinner.

Posted by: Chi at September 25, 2016 08:21 PM (SQ1ek)

441 'then add the eggs and boil for about 10 minutes'

My method is add the eggs to the cold water and bring to boil. Boil 5 minutes. Turn the burner off and leave the eggs on for at least 5 more minutes. Then cool in cold water.

Saves energy because the burner is not on as long. I do the same thing when camping.

Posted by: freaked at September 25, 2016 08:22 PM (BO/km)

442 Eggs for 39 cents a dozen- BROWN eggs, not the sickly white ones I'm forced to buy- and I think I'd be in heaven.

Posted by: t-bird at September 25, 2016 08:22 PM (J3phO)

443 The new SNF theme song sucks.

Posted by: Duke Lowell at September 25, 2016 08:22 PM (kTF2Z)

444 Time to watch my boys whip up to n da bears. I just wish Cutler was playing.

Where's Tony Homo tonight?

Posted by: dartist at September 25, 2016 08:23 PM (3zi7q)

445 I knew guys like him. They get taken advantage of
Posted by: ThunderB

Yeesh. Depressing.

Posted by: weft cut-loop at September 25, 2016 08:23 PM (V3IFq)

446 I never add anything to the water and the eggs peel just fine.

Posted by: freaked at September 25, 2016 08:23 PM (BO/km)

447 Okay. Carrie underpants has nice gams. But Faith Hill was...hmm... the whole package and could sing...for realz.

Carrie's voice has two modes - shrill and strident. Blech,.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 08:24 PM (Jvy2x)

448 Eggs go into cold water. Bring to a rolling boil, kill the heat, and cover for ten minutes. Then into ice bath. Perfect every time.

Posted by: Duke Lowell at September 25, 2016 08:25 PM (kTF2Z)

449 I know what I should do in Vegas: shoot a .50 caliber rifle! Off to do a little research...

Posted by: t-bird at September 25, 2016 08:25 PM (yddCj)

450 Posted by: Ben Had at September 25, 2016 08:21 PM (KMCxZ)
I've lost 3 to neighbor dogs. 1 I think a hawk ate. We lost one about a month ago that a fox ate. We trapped the fox and moved him to the back of the ranch. There are water troughs back there.
I'm trying to trap a raccon that found where one of the hens likes to lay her eggs in the agapanthus. I have him on the camera. I'm going to switch the bait to an egg tomorrow and see if that works.

Posted by: CaliGirl at September 25, 2016 08:26 PM (Q5Ymk)

451 @JoseCanseco 1m
Jose Fernandez what a lose .. I cried when I found out

Posted by: weft cut-loop at September 25, 2016 08:27 PM (V3IFq)

452 Posted by: Duke Lowell at September 25, 2016 08:25 PM (kTF2Z)
Do they peel OK? fresh eggs?

Posted by: CaliGirl at September 25, 2016 08:27 PM (Q5Ymk)

453 Cali girl can correct me, but 6-8 hens, you will be supplying the whole neighborhood.

Posted by: Ben Had at September 25, 2016 08:27 PM (KMCxZ)

454 Where's Tony Homo tonight?
Posted by: dartist at September 25, 2016 08:23 PM (3zi7q)

Trussed up in a hospital bed with casts, counterweights, and a comically inept buddy to ensure that he is hollers in pain several times a minute.

Great stuff. You writing this down?

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 08:27 PM (Jvy2x)

455 Good night horde, 4 am comes awful early.
Remember to Play nice

Posted by: Skip at September 25, 2016 08:27 PM (JfUI4)

456 No mention of players taking a knee during the National Anthem at Cowboy Bears game.

Posted by: dartist at September 25, 2016 08:27 PM (3zi7q)

457 Where's Tony Homo tonight?

-----------

Probably fucking a super model atop a giant pile of cash.

Posted by: Duke Lowell at September 25, 2016 08:28 PM (kTF2Z)

458 Woah, great fake, Prescott to the RB.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 08:30 PM (Jvy2x)

459 432 My back yard is about 50 sq. ft.
Smell would be a problem.
Posted by: navybrat
------------------
Wow. Mine is something like 30,000 Sq ft. And you know what city I live in (yes, that's a rarity here).
Any coop I've ever been around never smelled one bit. But I can put one 300ft away if I needed to. The plan is for about 100 ft away, back by the horseshoe pits.

Posted by: Chi at September 25, 2016 08:30 PM (SQ1ek)

460 Posted by: Ben Had at September 25, 2016 08:27 PM (KMCxZ)
That's a lot of eggs depending on what kind of hens you get. Some of our hens lay an egg a day, others maybe 3 a week. Some of our hens are getting a little old. The hens also don't lay as many eggs in winter.
It's getting to be time to make chicken soup out of the older hens.

Posted by: CaliGirl at September 25, 2016 08:31 PM (Q5Ymk)

461 Hoo boy. Dez fighting for yardage, gets dragged down awkwardly.

Posted by: a T-Rex trying to rub one out at September 25, 2016 08:31 PM (H9MG5)

462 Posted by: Skip at September 25, 2016 08:27 PM (JfUI4)
Goodnight skip.

Posted by: CaliGirl at September 25, 2016 08:32 PM (Q5Ymk)

463 Probably fucking a super model atop a giant pile of cash.

My 86 year old aunt loves him and hates Cutler more than you do.

Posted by: dartist at September 25, 2016 08:32 PM (3zi7q)

464 I have deleted Hotair from my bookmarks, my drop-down, my cache, everywhere. Can't ever go back to that cesspool. To think Michelle Malkin founded that place... truly depressing.

Taylor "soft-cheeks" Millard and his endless NeverTrumping has culminated in the most pathetic "Why hast our Cruz forsaken us?" article yet. He laments why his "conservative hero" didn't endorse... Johnson? Yeah, Johnson.

LGF's meltdown was much more entertaining (and arguably much less pathetic) than what is happening at Hot Gas.

Posted by: Deplorably Rusty Nail at September 25, 2016 08:33 PM (S2VsH)

465 Damn thing could feed a family of four.

According to my son, who is obsessed with his True Facts books, an ostrich egg is the equivalent of two dozen chicken eggs.

Posted by: no good deed at September 25, 2016 08:33 PM (/O5Ax)

466 And now on his way to the locker room.

Posted by: a T-Rex trying to rub one out at September 25, 2016 08:33 PM (H9MG5)

467 G'night Skip.

Duke - I haven't tried that method yet, but I've seen it multiple times now.

Shells stick to hardboiled eggs because they are very fresh. Something to do with the proteins in that membrane. Albumen?
Older eggs, while perfectly safe and tasty, don't have that problem.

Posted by: Chi at September 25, 2016 08:33 PM (SQ1ek)

468
one of the hens likes to lay her eggs in the agapanthus.

You made me look up agapanthus.

Posted by: Bertram Cabot, Jr. at September 25, 2016 08:34 PM (IqV8l)

469 apologies for the OT,

I uploaded my first video at my youtube channel.

Star Trek Online 09 25 2016 17 57 09 256 Character Creation

(Narrated by some Ohio sounding fella)

Posted by: sven10077 at September 25, 2016 08:34 PM (SzZnW)

470 I have neighbors who have coops but they are "grandfathered" in due to the city codes changing after the fact.

Posted by: navybrat at September 25, 2016 08:34 PM (w7KSn)

471 Ding! Beasley is down. Yikes.

Posted by: Pug Mahon aka the Deplorable P.U.G. at September 25, 2016 08:35 PM (Jvy2x)

472 And now Beasly down after getting hit by a Mack truck.

Posted by: a T-Rex trying to rub one out at September 25, 2016 08:35 PM (H9MG5)

473 Altitude has a lot to do with how you hard boil eggs. Sea level (where I used to live) and mile-high (where I live now): completely different. Very frustrating.

Posted by: Wenda (sic) at September 25, 2016 08:35 PM (pZEKq)

474 Oh. I see that there is a nood.
I hate when everyone runs off to the nood...

Posted by: Chi at September 25, 2016 08:35 PM (SQ1ek)

475 Posted by: Chi at September 25, 2016 08:33 PM (SQ1ek)
Fresh eggs can be hard to peel. Any suggestions on a perfect method is appreciated.

Posted by: CaliGirl at September 25, 2016 08:36 PM (Q5Ymk)

476 Someone on here gave this advice for hard boiled eggs. Take a fork and put a little hole in the round part of the shell before cooking. It keeps the eggs from being discolored. I just cook eggs in slightly boiling water for about 12 minutes and then pop them into cold water with a little ice. I leave them in for few minutes and them roll and crack the eggs before I peel them.

Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:36 PM (EnGQE)

477 Dammit. I've been holding that OT forever, then finally posted it, thinking there'd be no nood. And less than 60 seconds after I posted it...

Posted by: Deplorably Rusty Nail at September 25, 2016 08:37 PM (S2VsH)

478 Posted by: Bertram Cabot, Jr. at September 25, 2016 08:34 PM (IqV8l)
You made me smile.

Posted by: CaliGirl at September 25, 2016 08:37 PM (Q5Ymk)

479 When eggs are really fresh I use them for poached or fried. Older eggs I use for hard boiled.

Posted by: Duke Lowell at September 25, 2016 08:37 PM (kTF2Z)

480 I hate when everyone runs off to the nood...

Posted by: Chi at September 25, 2016 08:35 PM (SQ1ek)

Bunch of nood sluts.

Posted by: CharlieBrown'sDildo at September 25, 2016 08:39 PM (Zu3d9)

481 You made me look up agapanthus.
Posted by: Bertram Cabot, Jr.
-------------
Dude, are you new here? NEVER look up anything you heard about at the HQ! You must like living on the edge.

Posted by: Chi at September 25, 2016 08:39 PM (SQ1ek)

482 Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:36 PM (EnGQE)
That's what I do minus the hole. They peel fine. My eggs are usually fresh. I keep boiled eggs in the fridge for low carb snacks.

Posted by: CaliGirl at September 25, 2016 08:40 PM (Q5Ymk)

483 I know this is late, and most won't see this, but, I wanted to post my recipe for Shrimp Beignets! Instead of copying and pasting it, I'll post a link to where I shared it on Facebook.

Mine is the one at the top of the page, and it has a photo. Let me knowif you like it!

https://www.facebook.com/search/top/?q=shrimp%20beignets

Posted by: Wes Kemp at September 25, 2016 08:41 PM (LNFFz)

484 Arnold is a local favorite, apart from being an international sports icon. He went to Wake Forest, I expect much grief in tomorrow's newspaper. Never met the guy, but by all accounts and appearances, he was cool enough.

Posted by: Lincolntf at September 25, 2016 08:43 PM (2cS/G)

485 I thought poultry egg prices were up? I was going to raise my own city chickens, but now I can't justify the cost.
Posted by: Chi at September 25, 2016 07:33 PM (SQ1ek)

I just bought 18 for $1.57
Price is down, but my price point used to be six cents each

#noinflation

Posted by: Kindltot at September 25, 2016 08:43 PM (KOBAq)

486 Posted by: Wes Kemp at September 25, 2016 08:41 PM (LNFFz)

Send it to me and I'll post it next week.....

nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at September 25, 2016 08:44 PM (Zu3d9)

487 Sounds like the one that I make frequently (and absolutely love). It's from AllRecipes.com and called "Butternut Squash Soup II". Very easy and delicious.
Posted by: Hoplite Housewife at September 25, 2016 04:12 PM

Bingo. Asked Jules and she said that was it. She mentioned what makes it so good is the bit of cream cheese.

Posted by: Farmer at September 25, 2016 08:51 PM (o/90i)

488 During Eagles game it was announced Merl Reese is the longest radio sports team announcer. He started in 1977

How long is he ?

Posted by: JT at September 25, 2016 08:57 PM (pYLBk)

489 476 Someone on here gave this advice for hard boiled eggs. Take a fork and put a little hole in the round part of the shell before cooking. It keeps the eggs from being discolored. I just cook eggs in slightly boiling water for about 12 minutes and then pop them into cold water with a little ice. I leave them in for few minutes and them roll and crack the eggs before I peel them.
Posted by: FenelonSpoke, redeemed and redeemable at September 25, 2016 08:36 PM (EnGQE)

The ice water is supposed to work for preventing discoloration, and it works for me.

I've found it easier to avoid overcooking if I bring the water to a just-boil, slowly, then turn off the heat and let them sit, covered, for 5-6 minutes. I think technically that's called "coddled," not "hard boiled," but I like it better. I use a heavy pot, actually one of those old corningware white ones, with the glass lid, so that helps hold the heat.

Posted by: Splunge at September 25, 2016 08:58 PM (iMxBJ)

490 486, So, I don't know how do the thing to link to a previous comment, but, sent the recipe for the Shrimp Beignets to you!

Posted by: Wes Kemp at September 25, 2016 09:10 PM (LNFFz)

491 ...Pan seared walleye fillets. This stuff is so tasty it make cod seem drab.
Posted by: JTB at September 25, 2016 04:40 PM

Nothing like WI, MI walleye, damn tasty.

When in the UP we went for Sun breakfast at a lake resort. The special was walleye, eggs, hash browns and an Old Milwaukee. And yes, we all had it.

Posted by: Farmer at September 25, 2016 09:34 PM (o/90i)

492 Farmer, That sounds like the Breakfast of Champions.

Posted by: JTB at September 25, 2016 09:49 PM (V+03K)

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