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Food Thread: Is It Too Early To Think Of Thanksgiving? [CBD]
Back to the topic at hand: Thanksgiving planning. We are picking up three extras for dinner, which requires major redesign of the seating plan. Which I hate doing. But the menu will be revised slightly to simplify it to preserve the cook's sanity, in which I am quite interested.
The problem is that throughout the year I will notice dishes that seem fun for Thanksgiving, both in their own right and as a vehicle to push the turkey off to the side. Yes...one day Chez Dildo will have a turkey-less Thanksgiving, and there will be much rejoicing and, probably, gnashing of teeth of those who think that turkey makes the day. Cranberry and goat cheese puff pastries. I had these at a wedding last year, and again last weekend. Damn, they were good. And no, the recipe is not to be had, because the owner of said recipe is a conniving, grasping harpy without a shred of dignity. And I would do the same. Wheel O' Brie People show up wanting a drink, and having something ready to go as they slurp down their margaritas and martinis is probably a good idea. Otherwise people will get shit-faced too soon. Besides, it's easy.1. Buy wheel of brie.
2. Place on plate.
3. Place bowl of crackers on same table.
4. For extra snootiness, a baguette on a cutting board always works. Squash Soup, because it's really easy, tastes great, is seasonal and, last and least, looks good too. I garnish it with toasted baguette rounds on which I place a dab of goat cheese, and then a drizzle of good olive oil. Brined, Roasted Bone-in Loin of Pork because it is tough to beat for its combination of flavor, ease of cooking, relative frugality, and the opportunity for the cook to hang out on the patio, in peace and quiet, with a beer or a bourbon. Plus, the obvious pleasure of gnawing on a bone covered in crispy fat and tender meat, with the juice covering your hands and dripping on your lap is bound to piss off the one vegetarian who invariably shows up at the table.
Roast Turkey
Roasted Vegetables. Why the hell not? They taste great. Hot oven, lots of olive oil or butter, salt and pepper, and roast the hell out of them until they are a little brown and crispy. Green beans, Brussels sprouts, whatever floats your boat. I add sliced shallots or red onions on the bottom of the baking dish, then toss half way through cooking. They add a nice flavor. Mashed Potatoes done well are not just a blob on the plate. I play around with sauteed onions or shallots, and you can try roasted garlic. Just be sure to add a lot of fat, in the form of both butter and cream. It's for your health, to decrease the carb load. Really! Salad. Yeah, I know, that's sort of weird, but as a palate cleanser it works really well. Just make sure you use a good dressing...one that isn't too creamy and thick. I make a vinaigrette (Oil,mustard, vinegar), which is a bit tart and is a nice contrast to all of the rich food. And here is where my plan to simplify breaks down. Most people really get a kick out of a bunch of pies and other assorted goodies for dessert. As they say, A foolish consistency is the hobgoblin of little minds, so what the hell. I make fresh chocolate chip cookies and a pumpkin pie. Somebody, probably everybody else is going to bring a pie, so just have plenty of ice cream on hand.- 1 butternut squash, about 2-3 pounds: peeled, seeded and cut into one inch cubes
- 1 large sweet onion, chopped
- 2 ounces unsalted butter
- 1 ounce duck fat (or replace with equivalent butter)
- 1 teaspoon minced fresh thyme
- 1 quart Chicken Stock (and make it yourself. It’s easy, and much, much better)
- ½ & ½ to taste.
- Salt to taste (but be careful).
Add the thyme and sauté for another minute. Then, toss in all of the squash and mix it around to coat with the butter and onions.
Keep cooking for 10 or 15 minutes, continuing to caramelize the onions and starting to soften and caramelize the squash.
Pour in the chicken stock (I told you to use fresh, so don’t wimp out on me) and reduce the heat to a simmer, cover and cook for 45 minutes, until the squash is perfectly soft.
Purée thoroughly with a hand blender, or make a huge mess in your kitchen by using an upright blender and spraying soup all over the ceiling.
Taste, and add a bit of salt if needed. If the soup doesn’t seem rich enough, a bit of ½ & ½ is perfect to smooth it out and add some thickness.
Serve hot with a toasted goat cheese crostini floated in the middle of the bowl, and a drizzle of good olive oil.
Comments
(Jump to bottom of comments)1
On que
Posted by: Skip at October 23, 2016 04:09 PM (sWbjH)
2
Thanksgiving can't happen until I punch my Deer Tag.
Posted by: garrett at October 23, 2016 04:10 PM (Bi9lc)
3
I grew a pumpkin in my yard this year, along with some kabocha squash.
Instead of turning them into traditional American-style dishes, I will cook them in coconut and make a Thai/Laotian curry from them. Super-yum!
Instead of turning them into traditional American-style dishes, I will cook them in coconut and make a Thai/Laotian curry from them. Super-yum!
Posted by: zombie at October 23, 2016 04:10 PM (jBuUi)
4
those pork chops?
those pork chops?
Posted by: Soothsayer at October 23, 2016 04:10 PM (Wpz0e)
5
those pork chops?
those pork chops?
Posted by: Soothsayer at October 23, 2016 04:11 PM (Wpz0e)
6
those pork chops?
those pork chops?
Posted by: Soothsayer at October 23, 2016 04:12 PM (Wpz0e)
7
Been waiting all day for this! My banana pudding recipe was requested, so here we go. (let's hope I don't screw up the formatting...ha!)
Banana Pudding
(approx 8-10 servings)
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups milk
3 Tablespoons unsalted butter, cut into 6 pieces and kept chilled
1/2 teaspoon vanilla extract
45 Nilla wafers (plus a few more for decoration)
3 ripe firm bananas
1 Tablespoon fresh lemon juice
1 cup heavy cream
1 1/2 Tablespoon sugar
Whisk together the sugar, cornstarch and salt in a 3 quart saucepan until thoroughly combined.
Add eggs and egg yolk and whisk vigorously for 30 seconds, until egg and cornstarch mixture are thoroughly combined.
Slowly add milk while whisking until thoroughly combined.
Cook on medium heat, whisking the entire time, until mixture thickens and bubbles.
Remove from heat and whisk in butter, one piece at a time. Make sure each piece is fully incorporated before adding the next.
Whisk in vanilla extract, then cover pudding with plastic wrap, pressing wrap onto the surface so skin doesn't form, and set aside. When pudding reaches room temperature, place in refrigerator for 2 hours.
After pudding has cooled, let the assembly begin.
Peel and slice the bananas and toss them in the lemon juice. Set aside.
Place a thin layer of pudding in the bottom of a bowl or container. Top with 15 nilla wafers and 1/3 of the bananas. Top with 1/3 of the remaining pudding.
Repeat this twice more, ending with a layer of pudding on top. (So from bottom up it will be: thin layer of pudding/wafers/bananas/pudding/wafers/bananas/pudding/wafers/bananas/pudding)
Place heavy cream and sugar into a mixing bowl and whip until stiff peak stage. Top the pudding with the whipped cream and decorate with some nilla wafers. Refrigerate at least 30 minutes before eating, but it is better overnight if you can wait!
(for those of you who were at the TXMoMee, what I brought was actually a double batch of this, so you can get an idea of approximately how much this recipe makes)
Banana Pudding
(approx 8-10 servings)
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups milk
3 Tablespoons unsalted butter, cut into 6 pieces and kept chilled
1/2 teaspoon vanilla extract
45 Nilla wafers (plus a few more for decoration)
3 ripe firm bananas
1 Tablespoon fresh lemon juice
1 cup heavy cream
1 1/2 Tablespoon sugar
Whisk together the sugar, cornstarch and salt in a 3 quart saucepan until thoroughly combined.
Add eggs and egg yolk and whisk vigorously for 30 seconds, until egg and cornstarch mixture are thoroughly combined.
Slowly add milk while whisking until thoroughly combined.
Cook on medium heat, whisking the entire time, until mixture thickens and bubbles.
Remove from heat and whisk in butter, one piece at a time. Make sure each piece is fully incorporated before adding the next.
Whisk in vanilla extract, then cover pudding with plastic wrap, pressing wrap onto the surface so skin doesn't form, and set aside. When pudding reaches room temperature, place in refrigerator for 2 hours.
After pudding has cooled, let the assembly begin.
Peel and slice the bananas and toss them in the lemon juice. Set aside.
Place a thin layer of pudding in the bottom of a bowl or container. Top with 15 nilla wafers and 1/3 of the bananas. Top with 1/3 of the remaining pudding.
Repeat this twice more, ending with a layer of pudding on top. (So from bottom up it will be: thin layer of pudding/wafers/bananas/pudding/wafers/bananas/pudding/wafers/bananas/pudding)
Place heavy cream and sugar into a mixing bowl and whip until stiff peak stage. Top the pudding with the whipped cream and decorate with some nilla wafers. Refrigerate at least 30 minutes before eating, but it is better overnight if you can wait!
(for those of you who were at the TXMoMee, what I brought was actually a double batch of this, so you can get an idea of approximately how much this recipe makes)
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:12 PM (+eR2D)
8
Ah, Thanksgiving.
Since husband and self are empty nesters for the first time since 1978, we've decided on something simpler - a nice roast chicken with rosemary (Cook's Illustrated's "Poulet en Cocotte." Still going to make apple and pumpkins pies, though, just because.
Since husband and self are empty nesters for the first time since 1978, we've decided on something simpler - a nice roast chicken with rosemary (Cook's Illustrated's "Poulet en Cocotte." Still going to make apple and pumpkins pies, though, just because.
Posted by: Annalucia at October 23, 2016 04:13 PM (a5bF3)
Posted by: Soothsayer at October 23, 2016 04:13 PM (Wpz0e)
10
From the recipe:
1 ounce duck fat (or replace with equivalent butter)
Traditionally, French cuisine is deivided into three fundamental zones:
The Butter zone (Normandy and the north)
The Olive Oil zone (Provence and the south)
...and, the least-known of the three...
The Duck Fat Zone (the middle/southwest of France)
Some philsophers have used this as a way to organize and classify all of Western civilization: "Butter-ness," "Olive Oil-ness" and "Duck fat-ness."
Seriously. I am not making this up.
But in the last 100 years, the very notion of "Duck fat-ness" has almost disappeared from Western consciousness.
1 ounce duck fat (or replace with equivalent butter)
Traditionally, French cuisine is deivided into three fundamental zones:
The Butter zone (Normandy and the north)
The Olive Oil zone (Provence and the south)
...and, the least-known of the three...
The Duck Fat Zone (the middle/southwest of France)
Some philsophers have used this as a way to organize and classify all of Western civilization: "Butter-ness," "Olive Oil-ness" and "Duck fat-ness."
Seriously. I am not making this up.
But in the last 100 years, the very notion of "Duck fat-ness" has almost disappeared from Western consciousness.
Posted by: zombie at October 23, 2016 04:14 PM (jBuUi)
11
I love pork chops when they're nice and thick cut. They're good pan fried or when I want comfort food, I'll slather them in mayo and crust them with crushed cornflakes then bake. Oh man...
None of the grocery stores in this area sell thick cut chops. I either have to go to a different town or attempt to have the butcher cut me custom chops. Grrr.
None of the grocery stores in this area sell thick cut chops. I either have to go to a different town or attempt to have the butcher cut me custom chops. Grrr.
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:15 PM (+eR2D)
12
CBD. I oven roast my squash for a richer flavor. Leave the seeds in and discard them after roasting.
Cut side down on a baking sheet at 400 degrees until soft.
Cut side down on a baking sheet at 400 degrees until soft.
Posted by: never enough caffeine at October 23, 2016 04:15 PM (wV8s/)
13
I love pork chops, I have to get some soon.
Posted by: Skip at October 23, 2016 04:15 PM (sWbjH)
14
3 ripe firm bananas
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
3 ripe firm bananas
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
Posted by: Soothsayer at October 23, 2016 04:15 PM (Wpz0e)
15
Got pork and kraut wafting thru the house. I can hardly wait
Oh, and, E A G L E S Eagles!!!
Oh, and, E A G L E S Eagles!!!
Posted by: Clarney at October 23, 2016 04:15 PM (aA9tY)
16
The Butter zone (Normandy and the north)
The Olive Oil zone (Provence and the south)
...and, the least-known of the three...
The Duck Fat Zone (the middle/southwest of France)
Some philsophers have used this as a way to organize and classify all of Western civilization: "Butter-ness," "Olive Oil-ness" and "Duck fat-ness."
Seriously. I am not making this up.
Posted by: zombie at October 23, 2016 04:14 PM (jBuUi)
No love for the Schmaltz zone?
The Olive Oil zone (Provence and the south)
...and, the least-known of the three...
The Duck Fat Zone (the middle/southwest of France)
Some philsophers have used this as a way to organize and classify all of Western civilization: "Butter-ness," "Olive Oil-ness" and "Duck fat-ness."
Seriously. I am not making this up.
Posted by: zombie at October 23, 2016 04:14 PM (jBuUi)
No love for the Schmaltz zone?
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
Posted by: Soothsayer at October 23, 2016 04:16 PM (Wpz0e)
18
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
Posted by: Soothsayer at October 23, 2016 04:15 PM (Wpz0e)
So do I. But you sure as shootin' don't want mushy brown bananas for banana pudding.
Posted by: Soothsayer at October 23, 2016 04:15 PM (Wpz0e)
So do I. But you sure as shootin' don't want mushy brown bananas for banana pudding.
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:16 PM (+eR2D)
19
That banana pudding recipe sounds freekin awesome DG!
Posted by: Clarney at October 23, 2016 04:17 PM (aA9tY)
20
I've been making pumpkin bread to sell at the pumpkin patch.
Just grabbed a recipe off the intertubes, but it has been very, very popular and smells divine.
I think part of that is that I have new bottles of all of the 4 spices called for.
Anywho, when you end up with pre-orders, you know it's good.
http://www.food.com/recipeprint.do?rid=102004
Followed it exactly. Greased and floured the pans. The ingredients list doesn't tell you where it switches to what you need for the maple butter, so beware.
Just grabbed a recipe off the intertubes, but it has been very, very popular and smells divine.
I think part of that is that I have new bottles of all of the 4 spices called for.
Anywho, when you end up with pre-orders, you know it's good.
http://www.food.com/recipeprint.do?rid=102004
Followed it exactly. Greased and floured the pans. The ingredients list doesn't tell you where it switches to what you need for the maple butter, so beware.
Posted by: Mama AJ at October 23, 2016 04:17 PM (gTQoY)
21
I usually make Bananas Foster, then run it through my food mill and add it to my vanilla pudding base.
Posted by: garrett at October 23, 2016 04:17 PM (Bi9lc)
22
Of course it's too early to think of Thanksgiving as it's not for another 50 weeks.
Oh, you didn't mean Canada. Never mind.
Oh, you didn't mean Canada. Never mind.
Posted by: all doubt removed at October 23, 2016 04:18 PM (WsWiu)
23
We will always have a turkey despite who eats it because I will use all the leftovers to make turkey jerky and make stock out of what I can't pick off. Turkey gumbo also redlines the awesome-o-meter.
Posted by: Rihar at October 23, 2016 04:19 PM (+ao6J)
24
anybody who scrapes off the best part of a chop in the interest of appearances is painfully deluded about the point of eating.
Which is why the kitchen staff keeps it for themselves, and then tries to pass off the remains as something "sophisticated."
Which is why the kitchen staff keeps it for themselves, and then tries to pass off the remains as something "sophisticated."
Posted by: Fox 2! at October 23, 2016 04:19 PM (brIR5)
25
Once you have had DangerGirl's banana pudding you can never to back to another recipe.
Posted by: Ben Had at October 23, 2016 04:20 PM (YiWqm)
26
Holy carp, Skip!
what the hell did you do in the last thread!?!?
You have tourettes or something?
Holy carp, Skip!
what the hell did you do in the last thread!?!?
You have tourettes or something?
Posted by: Soothsayer at October 23, 2016 04:20 PM (Wpz0e)
27
No love for the Schmaltz zone?
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
Isn't that up against the German border?
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
Isn't that up against the German border?
Posted by: Fox 2! at October 23, 2016 04:22 PM (brIR5)
28
Post it here as well
I didn't think when I hit post it worked as nothing changed on my tablet. I even got out and came back to do it again.
Sorry guys.
I didn't think when I hit post it worked as nothing changed on my tablet. I even got out and came back to do it again.
Sorry guys.
Posted by: Skip at October 23, 2016 04:23 PM (sWbjH)
29
Not a fan of turkey, and the last 5 Tdays have been had around my SIL's schedule. She is a CNA
So we have a Tday brunch with her daughter (niece) and husband. We go on home. Later in the afternoon the wife makes a chicken breast and stuffing casserole that's easy and reheats well. One of my favorites
The SIL does make a pumpkin pie. Basically for me.
So we have a Tday brunch with her daughter (niece) and husband. We go on home. Later in the afternoon the wife makes a chicken breast and stuffing casserole that's easy and reheats well. One of my favorites
The SIL does make a pumpkin pie. Basically for me.
Posted by: Bruce at October 23, 2016 04:24 PM (8ikIW)
30
No love for the Schmaltz zone?
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
there is the Schmalz zone, and then there is the griebenschmalz zone.
And then there is the Tushonka zone.
Mmmm. Extra aspic to keep out the cold.
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
there is the Schmalz zone, and then there is the griebenschmalz zone.
And then there is the Tushonka zone.
Mmmm. Extra aspic to keep out the cold.
Posted by: Kindltot at October 23, 2016 04:24 PM (lPUaT)
31
>>>No love for the Schmaltz zone?
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
Isn't that up against the German border?
Posted by: Fox 2! at October 23, 2016 04:22 PM (brIR5)
It started out in Poland, I think, but eventually moved to the Catskills.
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:16 PM (zc3Db)
Isn't that up against the German border?
Posted by: Fox 2! at October 23, 2016 04:22 PM (brIR5)
It started out in Poland, I think, but eventually moved to the Catskills.
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:25 PM (zc3Db)
Posted by: t-bird at October 23, 2016 04:25 PM (hBig8)
33
I really cursing my garden as I had two pumpkin plants and it didn't produce even 1 pumpkin. I wanted at least 1 for carving and 1 for a pie.
Posted by: Skip at October 23, 2016 04:26 PM (sWbjH)
34
>>The SIL does make a pumpkin pie. Basically for me.
Gotta be careful, Bruce.
Don't want to be too complimentary about your sister in law's pie.
Gotta be careful, Bruce.
Don't want to be too complimentary about your sister in law's pie.
Posted by: garrett at October 23, 2016 04:27 PM (Bi9lc)
35
All your vanilla pudding base are belong to us.
Posted by: Cicero (@cicero) at October 23, 2016 04:27 PM (4HySM)
36
Her Majesty and I were just discussing Thanksgiving. Since it's just the two of us, I suggested duck. Richer and more flavorful in my opinion than your standard turkey.
Posted by: Kodos the Executioner at October 23, 2016 04:28 PM (J8/9G)
37
When we still did do turkey. The deep frying one had taken off. A buddy of mine from south GA was telling me how good it was and telling me the things he did to cook it.
I told him that right now, my Tday duties were to keep the fire going in the fireplace and make sure my beer glass wasn't empty. Plus with 3 women in the kitchen doing all the other stuff there's no room to move anyway.
I told him that right now, my Tday duties were to keep the fire going in the fireplace and make sure my beer glass wasn't empty. Plus with 3 women in the kitchen doing all the other stuff there's no room to move anyway.
Posted by: Bruce at October 23, 2016 04:28 PM (8ikIW)
38
There's a nip in the air which means its' SOUP TIME!
I made this last week and it came out great, the best batch I ever made, so I had to write it down.
Navy Bean Soup
2 lb. dried navy beans
2 whole smoked ham hocks
1 1-2 to 2 lbs carrots, diced
2 medium onions, small dice
6-8 ribs celery, ends trimmed and halved lengthwise then diced
6-8 cloves garlic, crushed
4 bay leaves
1 bundle fresh thyme, divided and tied into two bundles with cooking twine
2 1-2 to 3 pounds Cook's ham steaks
1-2 TBS Lee and Perrins Worchestershire Sauce
1-2 TBS bacon fat
Fresh cracked black pepper (about 15 to 20 grinds)
Sea salt, to taste (about 1/2 to 1 tsp)
Sour cream (I use Daisy brand 1/3 reduced fat)
Pick through the beans to remove any stones and deformed beans' then soak overnight in plenty of water to cover. Before you start cooking, drain the beans and rinse thoroughly. Reserve.
Prep the veggies, keeping the carrots separate.
For the ham steaks, trim the fat and any rind, discard, and save the center bones. Cube the ham into bite-sized pieces. Take about a quarter of the ham cubes and finely chop/use a food processor to crumble. Reserve.
In a large stock/soup pot, heat the bacon fat. Add the celery, onions and black pepper. Cook until soft but do not color. Add the crushed garlic cloves. Cook about 5 minutes until the garlic perfumes. Add the drained beans and water to cover by about two or so inches; you may need to add more water as the beans cook. Press the ham hocks into the pot to submerge, along with tossing in the ham bones. Add the bay leaves and 1 of the bundles of thyme.
Bring to a boil, cover and reduce heat to a very low simmer. Cook about 1 1-2 to 2 hours, stirring infrequently, until beans are almost done. Remove the bundle of thyme along with the ham hocks and ham bones. Reserve the ham hocks and let cool. Add the carrots and the second bundle of thyme. Cook until the beans and carrots are soft, about 20 to 30 minutes.
While the beans are finishing, remove the meat from the ham hocks. Remove any cartilage and finely chop the meat. You'll end up with about 1/4 cup of meat. If there is any marrow left inside the ham bones, remove and chop that as well.
Once the beans and carrots are thoroughly cooked, remove the bay leaves and second thyme bundle. Using a stick/immersion blender, pulse the soup about 10 times to puree some of the beans but don't overdo it as you want beans visible; this gives the soup a creamy appearance without cream. Add the cubed and chopped ham, along with the ham hock meat and marrow, plus the Worchestershire sauce. Stir to blend and warm the ham. Salt to taste and adjust for pepper; the smoked ham hocks can be salty so that's why I wait until the end to salt, contrary to every cooking show out there. Place into serving bowls and top with a dollop of sour cream.
My theory for using two pounds of dried beans is that it takes just as much time to cook two pounds of beans as it does one pound, so I have lots for the freezer. The recipe is easy to halve, though.
I made this last week and it came out great, the best batch I ever made, so I had to write it down.
Navy Bean Soup
2 lb. dried navy beans
2 whole smoked ham hocks
1 1-2 to 2 lbs carrots, diced
2 medium onions, small dice
6-8 ribs celery, ends trimmed and halved lengthwise then diced
6-8 cloves garlic, crushed
4 bay leaves
1 bundle fresh thyme, divided and tied into two bundles with cooking twine
2 1-2 to 3 pounds Cook's ham steaks
1-2 TBS Lee and Perrins Worchestershire Sauce
1-2 TBS bacon fat
Fresh cracked black pepper (about 15 to 20 grinds)
Sea salt, to taste (about 1/2 to 1 tsp)
Sour cream (I use Daisy brand 1/3 reduced fat)
Pick through the beans to remove any stones and deformed beans' then soak overnight in plenty of water to cover. Before you start cooking, drain the beans and rinse thoroughly. Reserve.
Prep the veggies, keeping the carrots separate.
For the ham steaks, trim the fat and any rind, discard, and save the center bones. Cube the ham into bite-sized pieces. Take about a quarter of the ham cubes and finely chop/use a food processor to crumble. Reserve.
In a large stock/soup pot, heat the bacon fat. Add the celery, onions and black pepper. Cook until soft but do not color. Add the crushed garlic cloves. Cook about 5 minutes until the garlic perfumes. Add the drained beans and water to cover by about two or so inches; you may need to add more water as the beans cook. Press the ham hocks into the pot to submerge, along with tossing in the ham bones. Add the bay leaves and 1 of the bundles of thyme.
Bring to a boil, cover and reduce heat to a very low simmer. Cook about 1 1-2 to 2 hours, stirring infrequently, until beans are almost done. Remove the bundle of thyme along with the ham hocks and ham bones. Reserve the ham hocks and let cool. Add the carrots and the second bundle of thyme. Cook until the beans and carrots are soft, about 20 to 30 minutes.
While the beans are finishing, remove the meat from the ham hocks. Remove any cartilage and finely chop the meat. You'll end up with about 1/4 cup of meat. If there is any marrow left inside the ham bones, remove and chop that as well.
Once the beans and carrots are thoroughly cooked, remove the bay leaves and second thyme bundle. Using a stick/immersion blender, pulse the soup about 10 times to puree some of the beans but don't overdo it as you want beans visible; this gives the soup a creamy appearance without cream. Add the cubed and chopped ham, along with the ham hock meat and marrow, plus the Worchestershire sauce. Stir to blend and warm the ham. Salt to taste and adjust for pepper; the smoked ham hocks can be salty so that's why I wait until the end to salt, contrary to every cooking show out there. Place into serving bowls and top with a dollop of sour cream.
My theory for using two pounds of dried beans is that it takes just as much time to cook two pounds of beans as it does one pound, so I have lots for the freezer. The recipe is easy to halve, though.
Posted by: RickZ at October 23, 2016 04:28 PM (z1o2c)
39
In five years there will be no more bananas. I read it on the internet.
Posted by: Cicero (@cicero) at October 23, 2016 04:28 PM (4HySM)
40
You can plantain all you want, it won't change a thing.
Posted by: Cicero (@cicero) at October 23, 2016 04:30 PM (4HySM)
41
Don't want to be too complimentary about your sister in law's pie.
Posted by: garrett
I'm of the Sir Rodney Dangerfield school of thought.
Why would I want to disappoint 2 women?
Posted by: garrett
I'm of the Sir Rodney Dangerfield school of thought.
Why would I want to disappoint 2 women?
Posted by: Bruce at October 23, 2016 04:30 PM (8ikIW)
42
Got some pork ribs, Italian sausage and thin cut ribeyes for the grill this afternoon. Gonna have yummys for lunch this week.
Oh and home delivery of milk, cream and eggs from the local dairy starts next week.
Oh and home delivery of milk, cream and eggs from the local dairy starts next week.
Posted by: CrotchetyOldJarhead at October 23, 2016 04:31 PM (+DiO8)
43
Navy Bean Soup
2 lb. dried navy beans
2 whole smoked ham hocks
1 1-2 to 2 lbs carrots, diced
2 medium onions, small dice
6-8 ribs celery, ends trimmed and halved lengthwise then diced
6-8 cloves garlic, crushed
4 bay leaves
1 bundle fresh thyme, divided and tied into two bundles with cooking twine
2 1-2 to 3 pounds Cook's ham steaks
1-2 TBS Lee and Perrins Worchestershire Sauce
1-2 TBS bacon fat
Fresh cracked black pepper (about 15 to 20 grinds)
Sea salt, to taste (about 1/2 to 1 tsp)
Sour cream (I use Daisy brand 1/3 reduced fat)
Wow, this is enough to feed the entire Navy!
Navy Bean Soup
2 lb. dried navy beans
2 whole smoked ham hocks
1 1-2 to 2 lbs carrots, diced
2 medium onions, small dice
6-8 ribs celery, ends trimmed and halved lengthwise then diced
6-8 cloves garlic, crushed
4 bay leaves
1 bundle fresh thyme, divided and tied into two bundles with cooking twine
2 1-2 to 3 pounds Cook's ham steaks
1-2 TBS Lee and Perrins Worchestershire Sauce
1-2 TBS bacon fat
Fresh cracked black pepper (about 15 to 20 grinds)
Sea salt, to taste (about 1/2 to 1 tsp)
Sour cream (I use Daisy brand 1/3 reduced fat)
Wow, this is enough to feed the entire Navy!
Posted by: Soothsayer at October 23, 2016 04:31 PM (Wpz0e)
Posted by: Bruce at October 23, 2016 04:31 PM (8ikIW)
45
I have some friends with various food allergies that include cinnamon and allspice, and personally I don't like cloves.
I started making pumpkin pies with marjoram instead.
It is unusual, but I do like it now.
I started making pumpkin pies with marjoram instead.
It is unusual, but I do like it now.
Posted by: Kindltot at October 23, 2016 04:32 PM (lPUaT)
46
In five years there will be no more bananas. I read it on the internet.
I heard it was no more bees.
And the Statue Of Liberty will be half-buried in sand. Oh wait, that's the Planet of the Apes.
In five years there will be no more bananas. I read it on the internet.
I heard it was no more bees.
And the Statue Of Liberty will be half-buried in sand. Oh wait, that's the Planet of the Apes.
Posted by: Soothsayer at October 23, 2016 04:32 PM (Wpz0e)
47
>>I have some friends with various food allergies that include cinnamon and allspice, and personally I don't like cloves.
I hate people with food allergies.
I hate people with food allergies.
Posted by: garrett at October 23, 2016 04:33 PM (Bi9lc)
48
In five years there will be no more bananas. I read it on the internet.
I heard it was no more bees.
And the Statue Of Liberty will be half-buried in sand. Oh wait, that's the Planet of the Apes.
Posted by: Soothsayer at October 23, 2016 04:32 PM (Wpz0e)
No, we will be running out of sand.
I heard it was no more bees.
And the Statue Of Liberty will be half-buried in sand. Oh wait, that's the Planet of the Apes.
Posted by: Soothsayer at October 23, 2016 04:32 PM (Wpz0e)
No, we will be running out of sand.
Posted by: Kindltot at October 23, 2016 04:33 PM (lPUaT)
49
Posted by: RickZ at October 23, 2016 04:28 PM (z1o2c)
There are certain soups for Fall after-working-outdoors consumption. Cream of Potato and Navy Bean soups are tops on my list. Thanks for the recipe.
There are certain soups for Fall after-working-outdoors consumption. Cream of Potato and Navy Bean soups are tops on my list. Thanks for the recipe.
Posted by: Kodos the Executioner at October 23, 2016 04:33 PM (J8/9G)
50
I just had what I think is a revelation concerning the underlying physics behind "reactionless" drives such as the Em Drive.
Ponder this:
We know from easily repeatable experiments that photons striking an object in a vacuum will "push" that object away. I even did this in high school physics class with a piece of gold foil dangling from a wire inside a vacuum tube, and if we shone a bright light on the foil, it was flutter away, like a windchime in the wind.
Some the question is: Why then couldn't we create "light-sails" on an interstellar craft and have a honkin' big power-source on the spacecraft and use it to shine a powerful laser into the craft's own lightsail, "pushing" the craft through space like with wind in sails on a ship?
Well, the naysayers will tell you that "there is no action without an equal and opposite reaction" so that the laser mechanism must therefore be somehow "recoiling" backwards at the same rate as the lightsail is pulling forward, so it evens out and the ship goes nowhere.
But here's where my "A ha!" moment comes in.
If the naysayers are right, then what would happen if you powered the laser and simply shot it backwards out into empty space? If the laser mechanism creates a recoil, as you insist, then the recoil would propel the ship in the opposite direction of the laser -- i.e. the direction you wan to go. Because in this case there would be no lightsail canceling out the recoil.
So it seems that one or other proposition must be true: Either there is or is not recoil. But either way, you could arrange the experiment/ship to be propelled forward, without expelling matter/material as in a standard space drive.
So, to resolve the matter, simply do this experiment:
Build two identical spacecraft with identical on-board power sources and identical lasers -- even identical light-sails. HOWEVER, you then put them in space and turn them on and on the first ship you bounce the laser off its attached light-sail and on the second ship you intentionally miss the light-sail and simply fire the laser off into deep space in the distance.
Whoever is correct, whichever theory proves right, it seem to me that ONE of the ships MUST experience a force pushing or pulling it in a direction "reactionlessly."
Either there is recoil, or there isn't. But it doesn't matter, since whether or not there is recoil, the experiment is set up in such a way that one of the two ships is guaranteed to experience a force on it.
What is the flaw in this experiment design? Seems to me to be lock-solid. Remember back to the original point: Light shone on an object in a vacuum will indeed push that object away. We know this for a fact. So the experiment must necessarily produce a force on one of the two spacecraft, but not the other.
Which means that reactionless drives are necessarily a reality!
Ponder this:
We know from easily repeatable experiments that photons striking an object in a vacuum will "push" that object away. I even did this in high school physics class with a piece of gold foil dangling from a wire inside a vacuum tube, and if we shone a bright light on the foil, it was flutter away, like a windchime in the wind.
Some the question is: Why then couldn't we create "light-sails" on an interstellar craft and have a honkin' big power-source on the spacecraft and use it to shine a powerful laser into the craft's own lightsail, "pushing" the craft through space like with wind in sails on a ship?
Well, the naysayers will tell you that "there is no action without an equal and opposite reaction" so that the laser mechanism must therefore be somehow "recoiling" backwards at the same rate as the lightsail is pulling forward, so it evens out and the ship goes nowhere.
But here's where my "A ha!" moment comes in.
If the naysayers are right, then what would happen if you powered the laser and simply shot it backwards out into empty space? If the laser mechanism creates a recoil, as you insist, then the recoil would propel the ship in the opposite direction of the laser -- i.e. the direction you wan to go. Because in this case there would be no lightsail canceling out the recoil.
So it seems that one or other proposition must be true: Either there is or is not recoil. But either way, you could arrange the experiment/ship to be propelled forward, without expelling matter/material as in a standard space drive.
So, to resolve the matter, simply do this experiment:
Build two identical spacecraft with identical on-board power sources and identical lasers -- even identical light-sails. HOWEVER, you then put them in space and turn them on and on the first ship you bounce the laser off its attached light-sail and on the second ship you intentionally miss the light-sail and simply fire the laser off into deep space in the distance.
Whoever is correct, whichever theory proves right, it seem to me that ONE of the ships MUST experience a force pushing or pulling it in a direction "reactionlessly."
Either there is recoil, or there isn't. But it doesn't matter, since whether or not there is recoil, the experiment is set up in such a way that one of the two ships is guaranteed to experience a force on it.
What is the flaw in this experiment design? Seems to me to be lock-solid. Remember back to the original point: Light shone on an object in a vacuum will indeed push that object away. We know this for a fact. So the experiment must necessarily produce a force on one of the two spacecraft, but not the other.
Which means that reactionless drives are necessarily a reality!
Posted by: zombie at October 23, 2016 04:33 PM (jBuUi)
51
The local gourmet mart has Compac Duroc pork loin chops with the belly fat still attached, about an inch and a half thick.
Oooh. Oooh oooh oooh.
Smoke 'em with applewood for about an hour, and finish on the grill. That way the fat doesn't just flare off.
Oooh oooh oooh.
Oooh. Oooh oooh oooh.
Smoke 'em with applewood for about an hour, and finish on the grill. That way the fat doesn't just flare off.
Oooh oooh oooh.
Posted by: Sort-of-Mad Max at October 23, 2016 04:34 PM (nd1zx)
52
Traveling in the South we had sampled a number of different banana puddings.
My favorites are when the don't go to heavy with the nilla wafers.
A texture thing I guess
My favorites are when the don't go to heavy with the nilla wafers.
A texture thing I guess
Posted by: Bruce at October 23, 2016 04:34 PM (8ikIW)
53
I live for cinnamon, I put that shit on everything
Posted by: Skip at October 23, 2016 04:34 PM (sWbjH)
54
Wow, this is enough to feed the entire Navy!
Posted by: Soothsayer at October 23, 2016 04:31 PM (Wpz0e)
That's what freezers are for.
Posted by: Soothsayer at October 23, 2016 04:31 PM (Wpz0e)
That's what freezers are for.
Posted by: RickZ at October 23, 2016 04:35 PM (z1o2c)
55
I just had what I think is a revelation concerning the underlying physics behind "reactionless" drives such as the Em Drive.
Ponder this:
We know from easily repeatable experiments that photons striking an object in a vacuum will "push" that object away. I even did this in high school physics class with a piece of gold foil dangling from a wire inside a vacuum tube, and if we shone a bright light on the foil, it was flutter away, like a windchime in the wind.
Some the question is: Why then couldn't we create "light-sails" on an interstellar craft and have a honkin' big power-source on the spacecraft and use it to shine a powerful laser into the craft's own lightsail, "pushing" the craft through space like with wind in sails on a ship?
Well, the naysayers will tell you that "there is no action without an equal and opposite reaction" so that the laser mechanism must therefore be somehow "recoiling" backwards at the same rate as the lightsail is pulling forward, so it evens out and the ship goes nowhere.
But here's where my "A ha!" moment comes in.
If the naysayers are right, then what would happen if you powered the laser and simply shot it backwards out into empty space? If the laser mechanism creates a recoil, as you insist, then the recoil would propel the ship in the opposite direction of the laser -- i.e. the direction you wan to go. Because in this case there would be no lightsail canceling out the recoil.
So it seems that one or other proposition must be true: Either there is or is not recoil. But either way, you could arrange the experiment/ship to be propelled forward, without expelling matter/material as in a standard space drive.
So, to resolve the matter, simply do this experiment:
Build two identical spacecraft with identical on-board power sources and identical lasers -- even identical light-sails. HOWEVER, you then put them in space and turn them on and on the first ship you bounce the laser off its attached light-sail and on the second ship you intentionally miss the light-sail and simply fire the laser off into deep space in the distance.
Whoever is correct, whichever theory proves right, it seem to me that ONE of the ships MUST experience a force pushing or pulling it in a direction "reactionlessly."
Either there is recoil, or there isn't. But it doesn't matter, since whether or not there is recoil, the experiment is set up in such a way that one of the two ships is guaranteed to experience a force on it.
What is the flaw in this experiment design? Seems to me to be lock-solid. Remember back to the original point: Light shone on an object in a vacuum will indeed push that object away. We know this for a fact. So the experiment must necessarily produce a force on one of the two spacecraft, but not the other.
Which means that reactionless drives are necessarily a reality!
So what temp do I set the oven to....??
I just had what I think is a revelation concerning the underlying physics behind "reactionless" drives such as the Em Drive.
Ponder this:
We know from easily repeatable experiments that photons striking an object in a vacuum will "push" that object away. I even did this in high school physics class with a piece of gold foil dangling from a wire inside a vacuum tube, and if we shone a bright light on the foil, it was flutter away, like a windchime in the wind.
Some the question is: Why then couldn't we create "light-sails" on an interstellar craft and have a honkin' big power-source on the spacecraft and use it to shine a powerful laser into the craft's own lightsail, "pushing" the craft through space like with wind in sails on a ship?
Well, the naysayers will tell you that "there is no action without an equal and opposite reaction" so that the laser mechanism must therefore be somehow "recoiling" backwards at the same rate as the lightsail is pulling forward, so it evens out and the ship goes nowhere.
But here's where my "A ha!" moment comes in.
If the naysayers are right, then what would happen if you powered the laser and simply shot it backwards out into empty space? If the laser mechanism creates a recoil, as you insist, then the recoil would propel the ship in the opposite direction of the laser -- i.e. the direction you wan to go. Because in this case there would be no lightsail canceling out the recoil.
So it seems that one or other proposition must be true: Either there is or is not recoil. But either way, you could arrange the experiment/ship to be propelled forward, without expelling matter/material as in a standard space drive.
So, to resolve the matter, simply do this experiment:
Build two identical spacecraft with identical on-board power sources and identical lasers -- even identical light-sails. HOWEVER, you then put them in space and turn them on and on the first ship you bounce the laser off its attached light-sail and on the second ship you intentionally miss the light-sail and simply fire the laser off into deep space in the distance.
Whoever is correct, whichever theory proves right, it seem to me that ONE of the ships MUST experience a force pushing or pulling it in a direction "reactionlessly."
Either there is recoil, or there isn't. But it doesn't matter, since whether or not there is recoil, the experiment is set up in such a way that one of the two ships is guaranteed to experience a force on it.
What is the flaw in this experiment design? Seems to me to be lock-solid. Remember back to the original point: Light shone on an object in a vacuum will indeed push that object away. We know this for a fact. So the experiment must necessarily produce a force on one of the two spacecraft, but not the other.
Which means that reactionless drives are necessarily a reality!
So what temp do I set the oven to....??
Posted by: Soothsayer at October 23, 2016 04:35 PM (Wpz0e)
56
Since I always cook Thanksgiving dinner, I have decided that I will be adding a good pork loin roast to the mix, in addition to the traditional gigantic turkey (gotta have leftovers for sammiches and whatnot). if my bride and sons don't like it, well--more for me.
The part where I usually fall short is gravy. Not because I am not able to make gravy work, but in the past it's always been an afterthought, and, sadly, I've had to fall back on jar gravy more than once.
*sigh*
The part where I usually fall short is gravy. Not because I am not able to make gravy work, but in the past it's always been an afterthought, and, sadly, I've had to fall back on jar gravy more than once.
*sigh*
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 04:36 PM (hhV+y)
Posted by: Bruce at October 23, 2016 04:36 PM (8ikIW)
58
Traditional Banana Pudding isn't Banana Pudding.
It's Bananas in pudding.
Which is why Bananas Foster Pudding is, in all ways, superior.
It's Bananas in pudding.
Which is why Bananas Foster Pudding is, in all ways, superior.
Posted by: garrett at October 23, 2016 04:36 PM (Bi9lc)
59
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
Isn't that how it is done?
Isn't that how it is done?
Posted by: Infidel at October 23, 2016 04:36 PM (kjwd/)
60
Thanksgiving plans are all set for our family gathering. Menu is set, and I'm in charge of the baking of desserts, and helping in the kitchen with the works. Although there will be too many cooks, I might step aside on the dinner itself and just drink and watch.
I'm making a traditional pumpkin pie, and an ice cream cake per my mother's request. I'll make the cake for the ice cream cake the night before, and quickly make the pie first thing in the morning to free up the oven for the turkey. We have a large crew this year.
We are having the traditional Turkey, and yes, we're buying in advance too. It's easier that way. Just fresh vegetables and whatnot last minute.
Thanksgiving plans are all set for our family gathering. Menu is set, and I'm in charge of the baking of desserts, and helping in the kitchen with the works. Although there will be too many cooks, I might step aside on the dinner itself and just drink and watch.
I'm making a traditional pumpkin pie, and an ice cream cake per my mother's request. I'll make the cake for the ice cream cake the night before, and quickly make the pie first thing in the morning to free up the oven for the turkey. We have a large crew this year.
We are having the traditional Turkey, and yes, we're buying in advance too. It's easier that way. Just fresh vegetables and whatnot last minute.
Posted by: artisanal 'ette at October 23, 2016 04:36 PM (qCMvj)
61
Photons are massless. How would they create recoil?
Posted by: Cicero (@cicero) at October 23, 2016 04:37 PM (4HySM)
62
Salted photons.
Salted photons.
Posted by: Soothsayer at October 23, 2016 04:37 PM (Wpz0e)
63
These Photons are making me thirsty!
Posted by: Kramer at October 23, 2016 04:38 PM (Bi9lc)
64
As far as a pumpkin pie, I sent my mom six varying recipes to choose from. I'm letting her decide on the main menu and desserts, then we'll take over cooking.
I sent her a version using maple syrup, one that uses pecans (one of my favorite), one that uses rum, etc. My favorite pumpkin pies are the ones more like a mousse then the flatter thick ones.
I'm curious to see what she's choosing. She has already roasted some pumpkin for fresh pulp that she'll freeze for use. We can't stop her ...
As far as a pumpkin pie, I sent my mom six varying recipes to choose from. I'm letting her decide on the main menu and desserts, then we'll take over cooking.
I sent her a version using maple syrup, one that uses pecans (one of my favorite), one that uses rum, etc. My favorite pumpkin pies are the ones more like a mousse then the flatter thick ones.
I'm curious to see what she's choosing. She has already roasted some pumpkin for fresh pulp that she'll freeze for use. We can't stop her ...
Posted by: artisanal 'ette at October 23, 2016 04:38 PM (qCMvj)
Posted by: Hairyback Guy at October 23, 2016 04:39 PM (ej1L0)
66
Is It Too Early To Think Of Thanksgiving? Already had it 2 weekends ago with all the SIL's. Seems we are all on different schedules for this coming November along with a few SIL's moving north and think the weather will be bad by that time. Just a usual affair of turkey, trimmings, and some good pumpkin pie, with lots of whip cream.
Posted by: morigu the deplorable, not deployable any more at October 23, 2016 04:39 PM (Bjy3Q)
67
GLOBAL WARMING IS CAUSING THE BEES TO MURDER ALL THE BANANAS!!!
Posted by: Duke Lowell at October 23, 2016 04:39 PM (kTF2Z)
68
One of the winter soups I have made is browned stew meat (or canned beef), pearl barley, shredded carrots, chunked up root veggies and stock - salt and pepper to taste.
Cook it down for a couple of hours at least in a stock pot or crock pot.
Serve with a coarse bread like pumpernickle or whole wheat.
Cook it down for a couple of hours at least in a stock pot or crock pot.
Serve with a coarse bread like pumpernickle or whole wheat.
Posted by: Kindltot at October 23, 2016 04:40 PM (lPUaT)
69
Here's something I can't get my head around. Because they travel at the speed of light, photons don't experience time. A photon that we see today from a distant quasar might have traveled for billions of years to reach Earth, but to the photon the trip is instantaneous.
Posted by: Cicero (@cicero) at October 23, 2016 04:40 PM (4HySM)
70
61 Photons are massless. How would they create recoil?
Posted by: Cicero (@cicero)
Well, if you are correct, then the "bounce the photons off the lightsail" version of the ship will be propelled forward -- which in fact is exactly the "Em Drive" design.
And the recent experiments have confirmed your supposition.
However, this contradicts the "Conservation of Momentum" principle, so it has a lot of people riled up.
But even if those riled-up naysayers are correct and you are wrong, then the OTHER version of the ship would be propelled through space!
It's win-win! There's no escape from the experiment's dual options!
Posted by: Cicero (@cicero)
Well, if you are correct, then the "bounce the photons off the lightsail" version of the ship will be propelled forward -- which in fact is exactly the "Em Drive" design.
And the recent experiments have confirmed your supposition.
However, this contradicts the "Conservation of Momentum" principle, so it has a lot of people riled up.
But even if those riled-up naysayers are correct and you are wrong, then the OTHER version of the ship would be propelled through space!
It's win-win! There's no escape from the experiment's dual options!
Posted by: zombie at October 23, 2016 04:41 PM (jBuUi)
71
It pains me to think that people are not making turkey for Thanksgiving. Not really, just being theatrical. Disappointed, though. With every American tradition either being outlawed, mocked and/or stomped on, I'd like to think that we could at least have one unaffected custom for one day of the year. Besides turkey, cranberries and pumpkin pies must also be presented in some fashion.
Posted by: washrivergal at October 23, 2016 04:41 PM (CFc5L)
72
To get good pork around here I have to go to the butcher or Fresh Market.
The supermarkets carry the Hormel stuff that is already "brined". So you're paying for a 10 percent water with a little salt/sugar injected into it. And the Hormel stuff cooks lousy on the grill.
The supermarkets carry the Hormel stuff that is already "brined". So you're paying for a 10 percent water with a little salt/sugar injected into it. And the Hormel stuff cooks lousy on the grill.
Posted by: Bruce at October 23, 2016 04:41 PM (8ikIW)
73
Oven roast turkey for Thanksgiving has become boring. I think I'll make a turkey and dumpling stew to last me until I can make a roasted Christmas goose.
Posted by: Fritz at October 23, 2016 04:42 PM (cyoBN)
74
Wheel O' Brie People show up wanting a drink, and having something ready to go as they slurp down their margaritas and martinis is probably a good idea. Otherwise people will get shit-faced too soon. Besides, it's easy.
1. Buy wheel of brie.
2. Place on plate.
3. Place bowl of crackers on same table.
4. For extra snootiness, a baguette on a cutting board always works.
I prefer the baguette slices, lightly toasted over crackers usually.
A charcuterie board is the perfect choice. No fuss. And there is something for everyone. (cured meats, cheese, olives, pickles, fruit, nuts, pate (or liverwurst) - whatever you have on hand). Even fancy smancy foie gras is more accessible. Room temps.
1. Buy wheel of brie.
2. Place on plate.
3. Place bowl of crackers on same table.
4. For extra snootiness, a baguette on a cutting board always works.
I prefer the baguette slices, lightly toasted over crackers usually.
A charcuterie board is the perfect choice. No fuss. And there is something for everyone. (cured meats, cheese, olives, pickles, fruit, nuts, pate (or liverwurst) - whatever you have on hand). Even fancy smancy foie gras is more accessible. Room temps.
Posted by: artisanal 'ette at October 23, 2016 04:42 PM (qCMvj)
75
38 There's a nip in the air which means its' SOUP TIME!
I made this last week and it came out great, the best batch I ever made, so I had to write it down.
Navy Bean Soup
-------------------
Mmmmm, Rick. Navy Beans. I've never been able to duplicate Dad's, but I'll try your recipe soon. Might have to dig out the crockpot...
I made this last week and it came out great, the best batch I ever made, so I had to write it down.
Navy Bean Soup
-------------------
Mmmmm, Rick. Navy Beans. I've never been able to duplicate Dad's, but I'll try your recipe soon. Might have to dig out the crockpot...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 04:42 PM (/Z9VQ)
76
I have always browned pork chops in frying pan, let them stick a bit then put water in to finish cooking, then flour and salt in cold water to make gravy. My grandmother made them for me as a kid and thats the way I make them.
Havd grilled them and there good but not the same.
And always with mashes
Havd grilled them and there good but not the same.
And always with mashes
Posted by: Skip at October 23, 2016 04:43 PM (sWbjH)
77
A NSFW turkey recipe -- https://www.youtube.com/watch?v=foA0MGUbYH0&list=PLqWTpwz8LQ7rD2URr0bMbeapK7AK_dy3K
Posted by: Sutton Hoo at October 23, 2016 04:43 PM (9AsZI)
78
Pork chops were made for Shake-N-Bake....
And I helped!
Posted by: Hairyback Guy
Haven't seen that commercial in a zillion years.
Pork chops were made for Shake-N-Bake....
And I helped!
Posted by: Hairyback Guy
Haven't seen that commercial in a zillion years.
Posted by: Bertram Cabot, Jr. at October 23, 2016 04:43 PM (IqV8l)
79
So, if you put your turkey in a microwave oven and then put that oven on a spaceship and left the door open but wedged a fork in the door-latch hole so the microwave would still keep going even if the door was open and then you pointed the open end of the microwave toward a light-sail attached to the ship then you could delivered a perfectly cooked turkey to Alpha Centauri just in time for Intergalactic Thanksgiving!
Posted by: zombie at October 23, 2016 04:44 PM (jBuUi)
80
Pumpkin pie is just a carrier of whipped cream.
Posted by: Kodos the Executioner at October 23, 2016 04:45 PM (J8/9G)
81
I have come to the the point where I detest Thanksgiving and Christmas. We always windup either going over to MIL's house for a mid afternoon dinner with all the In-Laws including that liberal scrunt who comes down from Charlotte or driving 500 miles to go to brother's house. I don't mind the brother's house but I would like to spend one time at home.
Posted by: Vic We Have No Party at October 23, 2016 04:46 PM (mpXpK)
82
Posted by: zombie at October 23, 2016 04:33 PM (jBuUi)
My Mom used to make the best
Uranian Goobletron Smogtoid using the laser of our reactionless drive.
And the drippings made a wonderful Banana Fooberdoodle!
My Mom used to make the best
Uranian Goobletron Smogtoid using the laser of our reactionless drive.
And the drippings made a wonderful Banana Fooberdoodle!
Posted by: naturalfake at October 23, 2016 04:46 PM (9q7Dl)
83
Serve with a coarse bread like pumpernickle or whole wheat.
Posted by: Kindltot
Beef barley soup. Another cold day favorite.
I've had it in restaurants and I can understand that they want to cheap out on the beef. But then the had 10 barleys in the cup. What the hell? Is there a barley shortage?
Serve with a coarse bread like pumpernickle or whole wheat.
Posted by: Kindltot
Beef barley soup. Another cold day favorite.
I've had it in restaurants and I can understand that they want to cheap out on the beef. But then the had 10 barleys in the cup. What the hell? Is there a barley shortage?
Posted by: Bruce at October 23, 2016 04:46 PM (8ikIW)
84
I don't mind the brother's house but I would like to spend one time at home.
Posted by: Vic
Time to call in sick.
Posted by: Vic
Time to call in sick.
Posted by: Bruce at October 23, 2016 04:48 PM (8ikIW)
85
Looked like the most perfect day in Austin Texas
Posted by: Skip at October 23, 2016 04:48 PM (sWbjH)
86
Cranberry and goat cheese puff pastries.
ah, I've seen these somewhere, maybe in one of my cookbooks. I'll take a look when I have a chance.
ah, I've seen these somewhere, maybe in one of my cookbooks. I'll take a look when I have a chance.
Posted by: artisanal 'ette at October 23, 2016 04:48 PM (qCMvj)
87
But even if those riled-up naysayers are correct and you are wrong, then the OTHER version of the ship would be propelled through space!
It's win-win! There's no escape from the experiment's dual options!
Posted by: zombie
=====
Can we get this done before November?
I am thinking a version of Golgafrinchan Ark Fleet Ship B could help out some poll numbers.
It's win-win! There's no escape from the experiment's dual options!
Posted by: zombie
=====
Can we get this done before November?
I am thinking a version of Golgafrinchan Ark Fleet Ship B could help out some poll numbers.
Posted by: Mortimer, deplorable at October 23, 2016 04:49 PM (zu88C)
88
Our turkey is almost always free range--if I get lucky. Because of the size differential, ( compared to domestic birds ) I try for 2.
Prep is no different but roasting time is less and I think the flavor is much better.
Our turkey is almost always free range--if I get lucky. Because of the size differential, ( compared to domestic birds ) I try for 2.
Prep is no different but roasting time is less and I think the flavor is much better.
Posted by: irongrampa at October 23, 2016 04:49 PM (X35Yt)
89
71 It pains me to think that people are not making turkey for Thanksgiving. Not really, just being theatrical. Disappointed, though. With every American tradition either being outlawed, mocked and/or stomped on, I'd like to think that we could at least have one unaffected custom for one day of the year. Besides turkey, cranberries and pumpkin pies must also be presented in some fashion.
Posted by: washrivergal
------------------'-
As God as my witness, I thought turkeys could fly.
Posted by: washrivergal
------------------'-
As God as my witness, I thought turkeys could fly.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 04:49 PM (/Z9VQ)
90
Cranberry and goat cheese puff pastries. I had these at a wedding
last year, and again last weekend. Damn, they were good. And no, the
recipe is not to be had, because the owner of said recipe is a
conniving, grasping harpy without a shred of dignity. And I would do the
same.
======================
This is the worst of the worst - people whose ego require that they selfishly refuse to share delicious recipes. I can understand it if you're a professional chef, or own a restaurant whose business is hooking people on food they can only obtain chez vous, but for individuals to do this is just plain nasty.
IMHO.
last year, and again last weekend. Damn, they were good. And no, the
recipe is not to be had, because the owner of said recipe is a
conniving, grasping harpy without a shred of dignity. And I would do the
same.
======================
This is the worst of the worst - people whose ego require that they selfishly refuse to share delicious recipes. I can understand it if you're a professional chef, or own a restaurant whose business is hooking people on food they can only obtain chez vous, but for individuals to do this is just plain nasty.
IMHO.
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 04:49 PM (BcNLK)
91
Dorothy was propelled to Oz by the Auntie Em Drive.
Posted by: Bertram Cabot, Jr. at October 23, 2016 04:50 PM (IqV8l)
92
I'm more of a fan of the day after Thanksgiving meal than Thanksgiving day. Turkey sandwich with mayo with a cornucopia of sides eaten at my leisure .
Posted by: Sebastian Melmoth at October 23, 2016 04:50 PM (AetST)
93
I had the most wonderful Fried Risotto Balls with fresh parm and some tomato condiment this weekend.
Wow.
I had the most wonderful Fried Risotto Balls with fresh parm and some tomato condiment this weekend.
Wow.
Posted by: artisanal 'ette at October 23, 2016 04:50 PM (qCMvj)
94
11---- I'll slather them in mayo and crust them with crushed cornflakes then bake. Oh man...
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:15 PM
----------------------------
Okay, that sounds tasty and, better yet, simple. (?)
Will this work with 1/2- to 3/4-inch chops?
(Too much trouble to get thicker ones.)
Any seasonings added to cornflakes or mayo?
Temperature and oven time?
Do I need to flip 'em at half time?
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:15 PM
----------------------------
Okay, that sounds tasty and, better yet, simple. (?)
Will this work with 1/2- to 3/4-inch chops?
(Too much trouble to get thicker ones.)
Any seasonings added to cornflakes or mayo?
Temperature and oven time?
Do I need to flip 'em at half time?
Posted by: Margarita DeVille at October 23, 2016 04:50 PM (Nox3c)
95
The local grocery, Giant, sells a brie wheel covered in candied walnuts. I've been showing up a parties with those and a box o crackers for years.
Posted by: Jean at October 23, 2016 04:52 PM (o3NFc)
96
Once you have had DangerGirl's banana pudding you can never to back to another recipe.
Posted by: Ben Had at October 23, 2016 04:20 PM (YiWqm)
Aw, you're so sweet.
Posted by: Ben Had at October 23, 2016 04:20 PM (YiWqm)
Aw, you're so sweet.
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:52 PM (+eR2D)
97
My mom would make a soup she called "End of the Garden"
We did not have a garden, which mom had growing up as it was the Depression, but we did have a freezer.
Start off with a stock, brown some beef, or add chicken, or both then she would add in the bags of frozen veg that either worked their way to the bottom of the freezer or were half used.
Throw in some more veg if needed. Don't forget onions. Add whatever soup spices strike your fancy.
Serve with a fresh baked bread.
Best part was, the soup was different every time.
We did not have a garden, which mom had growing up as it was the Depression, but we did have a freezer.
Start off with a stock, brown some beef, or add chicken, or both then she would add in the bags of frozen veg that either worked their way to the bottom of the freezer or were half used.
Throw in some more veg if needed. Don't forget onions. Add whatever soup spices strike your fancy.
Serve with a fresh baked bread.
Best part was, the soup was different every time.
Posted by: Bruce at October 23, 2016 04:52 PM (8ikIW)
98
Thanksgiving is one of the few holidays I truly LOVE! Am damn proud of it as our national holiday. The thought of us Americans as a nation giving thanks collectively makes me teary eyed. When my daughter was little her entire grammar school had their own annual Thanksgiving meal together in the school gym before their short 'Thanksgiving break'. The parish priest would lead them in grace and all of us moms would serve the food. After the kids had eaten their fill and went back to their classrooms for a few more parties before dismissal, we moms would clean up the tables and then enjoy the left-overs and discuss what we'd be preparing for our own family celebrations on the actual holiday. I'm also delighted that the FIRST Thanksgiving celebration in the Americas was a Catholic mass in Florida in 1565 with the Spaniards and the Indians participating and celebrating. It's just another fun-fact that makes SJW's heads go explode-y
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
99
Pumpkin pie is just a carrier of whipped cream.
Posted by: Kodos the Executioner at October 23, 2016 04:45 PM (J8/9G)
so true
I'm not a big fan of pumpkin pie. I usually make a chocolate pecan pie instead if it is at my home.
Posted by: Kodos the Executioner at October 23, 2016 04:45 PM (J8/9G)
so true
I'm not a big fan of pumpkin pie. I usually make a chocolate pecan pie instead if it is at my home.
Posted by: artisanal 'ette at October 23, 2016 04:55 PM (qCMvj)
100
Bruce - sounds like a pot au feu or however it's spelled. We had that whrn I was just a wee little Sith..... all leftovers went into the stockpot on the back of the stove. Always different, always good.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 04:56 PM (g9oUq)
101
Will this work with 1/2- to 3/4-inch chops?
(Too much trouble to get thicker ones.)
Any seasonings added to cornflakes or mayo?
Temperature and oven time?
Do I need to flip 'em at half time?
Posted by: Margarita DeVille at October 23, 2016 04:50 PM (Nox3c)
Salt and pepper on the chops then the mayo. No other seasonings needed. You can use it on any size chops, just adjust the cooking time accordingly. Also I prefer bone in but you can do boneless. Again, a cooking time adjustment.
Put on a sheet pan that has been well sprayed with Pam. No flipping required.
Cook at 375 until they're done. I think I do mine about 35-40 minutes?
(Too much trouble to get thicker ones.)
Any seasonings added to cornflakes or mayo?
Temperature and oven time?
Do I need to flip 'em at half time?
Posted by: Margarita DeVille at October 23, 2016 04:50 PM (Nox3c)
Salt and pepper on the chops then the mayo. No other seasonings needed. You can use it on any size chops, just adjust the cooking time accordingly. Also I prefer bone in but you can do boneless. Again, a cooking time adjustment.
Put on a sheet pan that has been well sprayed with Pam. No flipping required.
Cook at 375 until they're done. I think I do mine about 35-40 minutes?
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:57 PM (+eR2D)
102
I hate bannas, have since I was a kid. I wish I loved them, they look good. I also can't stand goat cheese. Any other kind of cheese I can, and have eaten. Goat cheese just seems off to me.
Posted by: Abby Coffey at October 23, 2016 04:58 PM (HBU7W)
103
Yep.
It's definitely soup weather.
Hoping CBD puts together a soup thread soon.
Side note:
Jean you should post your mussels recipe again. (I call them angry, drunken mussels) Those things were awesome. Fairly cheap and easy, too.
But it's so long, I forgot exactly how-to...
It's definitely soup weather.
Hoping CBD puts together a soup thread soon.
Side note:
Jean you should post your mussels recipe again. (I call them angry, drunken mussels) Those things were awesome. Fairly cheap and easy, too.
But it's so long, I forgot exactly how-to...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 04:58 PM (/Z9VQ)
104
Charlie's Dildo, have you ever done a food post on Juicing?
Here's a famous skit on that wacky juicer guy on that informercial:
https://www.youtube.com/watch?v=PleFw1gZ8GM
Charlie's Dildo, have you ever done a food post on Juicing?
Here's a famous skit on that wacky juicer guy on that informercial:
https://www.youtube.com/watch?v=PleFw1gZ8GM
Posted by: Soothsayer at October 23, 2016 04:58 PM (Wpz0e)
105
Anyway, I'll be back later. Have to go Skype the 'rents.
Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:58 PM (+eR2D)
106
>>>>>3 ripe firm bananas
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
.
.
.My wife does the same. Three rotten gelatinous slimy bananas for her banana bread plus crushed pineapple from a can. She puts them in the freezer for about a month to get them ready.
Jane D'oh makes her bananas bread with brown nearly to-be-thrown-away bananas.
.
.
.My wife does the same. Three rotten gelatinous slimy bananas for her banana bread plus crushed pineapple from a can. She puts them in the freezer for about a month to get them ready.
Posted by: The Great White Scotsman at October 23, 2016 04:58 PM (iONHu)
107
Always different, always good.
Posted by: Your Decidedly Devious Uncle Palpatine
Heh! Plus what's a little freezer burn food among family!
Posted by: Your Decidedly Devious Uncle Palpatine
Heh! Plus what's a little freezer burn food among family!
Posted by: Bruce at October 23, 2016 04:58 PM (8ikIW)
108
Heh...kindltot mentioned tushonka. Knew a GPW vet who couldn't shut up about the stuff..... said that and spam made him want to be an American.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 04:59 PM (g9oUq)
109
Thanksgiving could be a grilled burger for all I care as long as there that bourbon pecan pie with chocolate chunks in it and a cold gallon of whole milk. 
Posted by: CrotchetyOldJarhead at October 23, 2016 04:59 PM (+DiO8)
110
Whatever you do, don't buy your Brie from Walmart.
I've always wanted to have lasagne for Thanksgiving. That might be this year.
I've always wanted to have lasagne for Thanksgiving. That might be this year.
Posted by: sinalco the deplorable at October 23, 2016 04:59 PM (yODqO)
111
71 It pains me to think that people are not making turkey for Thanksgiving.....With every American tradition either being outlawed, mocked and/or stomped on, I'd like to think that we could at least have one unaffected custom for one day of the year. Besides turkey, cranberries and pumpkin pies must also be presented in some fashion.
Posted by: washrivergal at October 23, 2016 04:41 PM
----------------------------
Agree 100%!!!
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy.
Posted by: washrivergal at October 23, 2016 04:41 PM
----------------------------
Agree 100%!!!
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy.
Posted by: Margarita DeVille at October 23, 2016 04:59 PM (Nox3c)
112
Oh hell! Now Mrs. JTB and I will have to decide on turkey or spiral cut honey ham for Thanksgiving. Both are sitting in the freezer. Whichever we choose, most of it will be frozen in usable portions after the big meal. It's just two middle aged people.
HOWEVER, that navy bean soup recipe gets made this week.
HOWEVER, that navy bean soup recipe gets made this week.
Posted by: JTB at October 23, 2016 05:00 PM (V+03K)
113
For a simple, quick and elegant soup, there is this one I cobbled together from a bunch of recipes.
Can you tell I love soup?
Carrot-Ginger Soup
Ingredients
2 tablespoons sweet cream butter
2 medium onions, peeled and chopped
6 cups reduced fat chicken stock
2 pounds carrots, peeled and sliced
2 tablespoons peeled and grated fresh ginger
Salt and white pepper to taste
Sour cream
Saute the onions and garlic in butter until softened, but do not color. Add the carrots and chicken stock, cooking until the carrots are soft. Add the grated ginger and, using a stick/immersion blender, puree until smooth. Add salt and white pepper to taste. Once in the serving bowl, you can add a dollop of sour cream.
A simple soup to make, with simple ingredients. A soup that is chock full of flavor. Well worth the time to make this soup, which is hardly any time at all. Plus, if you don't add cream until you're ready to serve, it will freeze well (add cream after thawing). But it really doesn't need cream.
This soup is easily adaptable, too. For example, one can add coconut milk, curry powder and chopped or whole shrimp to the pureed soup to make it more of a meal. The options are truly endless.
It is elegant, though, colorful and great for dinner parties. Plus, you can make it a day or two ahead of time and reheat. It is one of those quick to make soups that people will think you slaved for hours over.
Can you tell I love soup?
Carrot-Ginger Soup
Ingredients
2 tablespoons sweet cream butter
2 medium onions, peeled and chopped
6 cups reduced fat chicken stock
2 pounds carrots, peeled and sliced
2 tablespoons peeled and grated fresh ginger
Salt and white pepper to taste
Sour cream
Saute the onions and garlic in butter until softened, but do not color. Add the carrots and chicken stock, cooking until the carrots are soft. Add the grated ginger and, using a stick/immersion blender, puree until smooth. Add salt and white pepper to taste. Once in the serving bowl, you can add a dollop of sour cream.
A simple soup to make, with simple ingredients. A soup that is chock full of flavor. Well worth the time to make this soup, which is hardly any time at all. Plus, if you don't add cream until you're ready to serve, it will freeze well (add cream after thawing). But it really doesn't need cream.
This soup is easily adaptable, too. For example, one can add coconut milk, curry powder and chopped or whole shrimp to the pureed soup to make it more of a meal. The options are truly endless.
It is elegant, though, colorful and great for dinner parties. Plus, you can make it a day or two ahead of time and reheat. It is one of those quick to make soups that people will think you slaved for hours over.
Posted by: RickZ at October 23, 2016 05:01 PM (z1o2c)
114
You're probably wondering, Hey, Soothie, is that wacky overly-enthusiastic "juiceman" still alive?
His name is Jay Kordich and yes he is still alive at age 93.
You're probably wondering, Hey, Soothie, is that wacky overly-enthusiastic "juiceman" still alive?
His name is Jay Kordich and yes he is still alive at age 93.
Posted by: Soothsayer at October 23, 2016 05:02 PM (Wpz0e)
115
Bruce - we had no freezer. Hell, we had no electricity nor even running water. It took my poor mother months to get me acclimated when we moved to town.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 05:03 PM (g9oUq)
116
101---Posted by: @DangerGirl (gab.ai) and her Deplorable 1.21 gigawatt Sanity Prod at October 23, 2016 04:57 PM (+eR2D)
-----------------------------
Thank you !!!!
-----------------------------
Thank you !!!!
Posted by: Margarita DeVille at October 23, 2016 05:03 PM (Nox3c)
117
Here's a nice gift cookbook, put out by the Pontifical Swiss Guard at The Vatican.
The Vatican Cookbook: Presented by the Pontifical Swiss Guard
by David Geisser et al.
Link: https://amzn.com/162282332X
It's a gorgeous coffee table like book, but also has "500 Years of Classic Recipes, Papal Tributes and Exclusive Images of Life and the Art at the Vatican."
A nice Christmas present.
Here's a nice gift cookbook, put out by the Pontifical Swiss Guard at The Vatican.
The Vatican Cookbook: Presented by the Pontifical Swiss Guard
by David Geisser et al.
Link: https://amzn.com/162282332X
It's a gorgeous coffee table like book, but also has "500 Years of Classic Recipes, Papal Tributes and Exclusive Images of Life and the Art at the Vatican."
A nice Christmas present.
Posted by: artisanal 'ette at October 23, 2016 05:03 PM (qCMvj)
118
Since I'm the only one in our family who really likes turkey for Thanksgiving or Christmas feasting-
Rib Roast with Yorkshire Pudding has become the main dish of choice.
I may have to give a nice bone in pork loin a go.
When I fix Pork Butt Roast I generally line the pan below with thick slices of potatoes and onion makes wonderful use of the pork fat.
I got the idea from cooking goose for Christmas. If you haven't had roast potatoes with goose fat before, (WARNING! Hyperbole alert) I'm afraid you have not lived, dear morons.
And also delicious though a little more tricky, thick slices of rind-on orange. Mmmmmm. You can top them with brown sugar if you wish.
I bet a Loin would work the same way.
Any other morons have a line the pan idea for yummy dripping fat use?
Rib Roast with Yorkshire Pudding has become the main dish of choice.
I may have to give a nice bone in pork loin a go.
When I fix Pork Butt Roast I generally line the pan below with thick slices of potatoes and onion makes wonderful use of the pork fat.
I got the idea from cooking goose for Christmas. If you haven't had roast potatoes with goose fat before, (WARNING! Hyperbole alert) I'm afraid you have not lived, dear morons.
And also delicious though a little more tricky, thick slices of rind-on orange. Mmmmmm. You can top them with brown sugar if you wish.
I bet a Loin would work the same way.
Any other morons have a line the pan idea for yummy dripping fat use?
Posted by: naturalfake at October 23, 2016 05:04 PM (9q7Dl)
Posted by: Bruce at October 23, 2016 05:04 PM (8ikIW)
120
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
yes to this.
One thing I am thankful for is having a family with little to no strife. Not sure how this happened, because my extended family is very large. And yet, whether it's T-day with just me, my wife and two grown sons, or a trip to Montana to be with Everyone, Thanksgiving has always been my favorite holiday.
yes to this.
One thing I am thankful for is having a family with little to no strife. Not sure how this happened, because my extended family is very large. And yet, whether it's T-day with just me, my wife and two grown sons, or a trip to Montana to be with Everyone, Thanksgiving has always been my favorite holiday.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:05 PM (hhV+y)
121
I discovered duck fat when I bought a cassoulet kit last year. (Even with all the hard to find ingredients shipped to your doorstep, it's still a helluva project - but oh so worth it.)
I had enough duck fat left over to cook potatoes in them. Heavenly.
I had enough duck fat left over to cook potatoes in them. Heavenly.
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:06 PM (P8951)
122
Besides turkey, cranberries and pumpkin pies must also be presented in some fashion.
Posted by: washrivergal at October 23, 2016 04:41 PM
----------------------------
Agree 100%!!!
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy.
Posted by: Margarita DeVille
--------------------
The main thing I miss about Thanksgiving at my ex's Mom's is the giant pot of collards. We never had that at my Mom's, & MIL (almost) did them right.
Bonus - even with a houseful of people, she and I were the only ones that ate them.
But my Mom makes the best stuffing - giblets added, natch.
Posted by: washrivergal at October 23, 2016 04:41 PM
----------------------------
Agree 100%!!!
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy.
Posted by: Margarita DeVille
--------------------
The main thing I miss about Thanksgiving at my ex's Mom's is the giant pot of collards. We never had that at my Mom's, & MIL (almost) did them right.
Bonus - even with a houseful of people, she and I were the only ones that ate them.
But my Mom makes the best stuffing - giblets added, natch.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:06 PM (/Z9VQ)
123
I'm also delighted that the FIRST Thanksgiving celebration in the Americas was a Catholic mass in Florida in 1565 with the Spaniards and the Indians participating and celebrating. It's just another fun-fact that makes SJW's heads go explode-y
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
Makes all the WASPS go 'splodey as well.
AMDG!
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
Makes all the WASPS go 'splodey as well.
AMDG!
Posted by: Fox 2! at October 23, 2016 05:06 PM (brIR5)
124
Palpatine, a friend of mine researches various rations as a hobby . . . which is about as sane as any of my friends.
He picked up Sprats and Tushonka once. Sprats are ok, but the tushonka got tossed into the back yard where the crows ate it with absolute delight.
He picked up Sprats and Tushonka once. Sprats are ok, but the tushonka got tossed into the back yard where the crows ate it with absolute delight.
Posted by: Kindltot at October 23, 2016 05:07 PM (lPUaT)
125
I know, they were more probably Frankies than Jebbies.
Posted by: Fox 2! at October 23, 2016 05:07 PM (brIR5)
126
I'm dreading Thanksgiving if Hill wins. The gloaters will be awful.
If Trump wins, I'll sit there and quietly enjoy the bitching and moaning.
If Trump wins, I'll sit there and quietly enjoy the bitching and moaning.
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:07 PM (P8951)
127
Frenching is beyond stupid. Which why the frogs do it.
Posted by: pat at October 23, 2016 05:08 PM (4MSOz)
128
To Moronicize a bog-standard pumpkin pie, take candied ginger. Soak ginger in rum overnight. Slice up. Garnish boring store-bought pie with REAL whipped cream (need the fat!) and then the drunken ginger nibbles. Cook gets to drink the ginger-flavored rum left over. In loving memory of Great-aunt Claire, who put on a hell of a Thanksgiving spread. Even when she was 90.
Posted by: Sabrina Chase at October 23, 2016 05:08 PM (SuJIo)
129
Agree 100%!!!
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy."
Yep. I'm a traditionalist when it comes to Thanksgiving. You also need sweet potatoes.
Turkey, cranberry, pumpkin pie, and stuffing/dressing.
Those 4 should be there.
After that, you can have your own family's traditional sides or something wild and crazy."
Yep. I'm a traditionalist when it comes to Thanksgiving. You also need sweet potatoes.
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:09 PM (P8951)
130
One of the winter soups I have made is browned stew meat (or canned beef), pearl barley, shredded carrots, chunked up root veggies and stock - salt and pepper to taste.
Cook it down for a couple of hours at least in a stock pot or crock pot.
Posted by: Kindltot at October 23, 2016 04:40 PM (lPUaT)
I make a beef barley soup (sometimes adding chopped shiitake mushrooms) that I start by using the beef chuck bones to make a stock; that's a couple of hours right there. Then cooking the cubed chuck until tender, another couple of hours. That's a 'long time making' soup, but worth it.
Cook it down for a couple of hours at least in a stock pot or crock pot.
Posted by: Kindltot at October 23, 2016 04:40 PM (lPUaT)
I make a beef barley soup (sometimes adding chopped shiitake mushrooms) that I start by using the beef chuck bones to make a stock; that's a couple of hours right there. Then cooking the cubed chuck until tender, another couple of hours. That's a 'long time making' soup, but worth it.
Posted by: RickZ at October 23, 2016 05:10 PM (z1o2c)
131
#56 The part where I usually fall short is gravy. Not
because I am not able to make gravy work, but in the past it's always
been an afterthought, and, sadly, I've had to fall back on jar gravy
more than once.
*sigh*
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 04:36 PM (hhV+y)
==================My SIL fancies herself quite the cook. She's pretty good, but always falls short on the gravy. I'm talking embarrassingly short - like, two tablespoons per person. It's mind-boggling.
Anyway, make turkey neck gravy. You can double or triple up on this recipe - I usually do.
1 turkey neck1 medium onion, chopped5 cups of low-sodium broth or stock (homemade or bought)2 T oil or butter2 cut up celery stalks
6 whole black peppercorns8 T flour8 T fat from turkeySaute the onion in the oil/butter. Wash turkey neck and place in the pot with the onion. Add the rest (except for the turkey fat and flour) and simmer for 2 hours. Strain the broth and set aside until it's time to make the gravy. Pick the meat from the neck to add back to the gravy when it's done, if you prefer.Heat fat until bubbling, sprinkle flour over and whisk. Allow to cook gently for a few minutes until golden. Whisk in broth gradually (I warm it in the micro ahead of time).
because I am not able to make gravy work, but in the past it's always
been an afterthought, and, sadly, I've had to fall back on jar gravy
more than once.
*sigh*
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 04:36 PM (hhV+y)
==================My SIL fancies herself quite the cook. She's pretty good, but always falls short on the gravy. I'm talking embarrassingly short - like, two tablespoons per person. It's mind-boggling.
Anyway, make turkey neck gravy. You can double or triple up on this recipe - I usually do.
1 turkey neck1 medium onion, chopped5 cups of low-sodium broth or stock (homemade or bought)2 T oil or butter2 cut up celery stalks
6 whole black peppercorns8 T flour8 T fat from turkeySaute the onion in the oil/butter. Wash turkey neck and place in the pot with the onion. Add the rest (except for the turkey fat and flour) and simmer for 2 hours. Strain the broth and set aside until it's time to make the gravy. Pick the meat from the neck to add back to the gravy when it's done, if you prefer.Heat fat until bubbling, sprinkle flour over and whisk. Allow to cook gently for a few minutes until golden. Whisk in broth gradually (I warm it in the micro ahead of time).
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 05:11 PM (BcNLK)
132
Kindltot - heh....my GPW buddy used to rave about that stuff. Og course, he also had recipes for rat and pigeon. Leningrad; dontcha know?
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 05:13 PM (g9oUq)
133
We gain what is going to be a new family member (raised in Ohio and marrying our Texas daughter) this Thanksgiving. Over dinner Friday night we were explaining to him that each family member gets to request a favorite for Thanksgiving. It is sort of a joke as the same thing is usually requested by each family member. Being a serious engineering sort he thought about it a minute and then said Buttermilk Pie. My wife who is an excellent and rather fancy southern cook said "Of course! Buttermilk Pie!". After dinner she said "What the hell is buttermilk pie? Is it a Ohio thing or something?" Anyway he is getting a Buttermilk Pie which his late always made for him.
Posted by: Lester at October 23, 2016 05:13 PM (8USec)
134
I saw eggnog in the HEB the other day, so apparently it's not too early to discuss Thanksgiving food. Nice menu, CBD.
Posted by: stace...TEXIT at October 23, 2016 05:14 PM (ozZau)
135
RickZ called it: The temperatures are dropping (finally!!) and I start thinking of soup. The first Frugal Gourmet cookbook has a recipe for sauerkraut soup that is delicious. Haven't made it in a while but it is a quintessential cold weather dish. Some crisp fried knockwurst dabbed with good German mustard on the side should work pretty well.
Glad supper is in the oven. I just made myself hungry.
Glad supper is in the oven. I just made myself hungry.
Posted by: JTB at October 23, 2016 05:14 PM (V+03K)
136
#71 It pains me to think that people are not making
turkey for Thanksgiving. Not really, just being theatrical.
Disappointed, though. With every American tradition either being
outlawed, mocked and/or stomped on, I'd like to think that we could at
least have one unaffected custom for one day of the year. Besides
turkey, cranberries and pumpkin pies must also be presented in some
fashion.
Posted by: washrivergal at October 23, 2016 04:41 PM (CFc5L)
==========
Because turkeys and pumpkins are raaaacist.
turkey for Thanksgiving. Not really, just being theatrical.
Disappointed, though. With every American tradition either being
outlawed, mocked and/or stomped on, I'd like to think that we could at
least have one unaffected custom for one day of the year. Besides
turkey, cranberries and pumpkin pies must also be presented in some
fashion.
Posted by: washrivergal at October 23, 2016 04:41 PM (CFc5L)
==========
Because turkeys and pumpkins are raaaacist.
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 05:14 PM (BcNLK)
137
128---"...take candied ginger. Soak ginger in rum overnight. Slice up. Garnish boring store-bought pie with REAL whipped cream (need the fat!) and then the drunken ginger nibbles......."
Posted by: Sabrina Chase at October 23, 2016 05:08 PM
-------------------------
Aha! As someone who always gets a store bought pumpkin pie, that sounds like a fun way to dress it up!
Posted by: Sabrina Chase at October 23, 2016 05:08 PM
-------------------------
Aha! As someone who always gets a store bought pumpkin pie, that sounds like a fun way to dress it up!
Posted by: Margarita DeVille at October 23, 2016 05:15 PM (Nox3c)
138
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 05:11 PM (BcNLK)
Muchas gracias.
Muchas gracias.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:15 PM (hhV+y)
139
correction: which his late GRANDMOTHER (the only family member who could cook) always made for him.
Posted by: Lester at October 23, 2016 05:15 PM (8USec)
140
Canadian Thanksgiving passed.
However, I think an interesting food thread idea may be Deep Frying turkeys. I saw that on the Food Network before and it was fascinating.
Great food with just the right amount of danger...
However, I think an interesting food thread idea may be Deep Frying turkeys. I saw that on the Food Network before and it was fascinating.
Great food with just the right amount of danger...
Posted by: Stateless Infidel at October 23, 2016 05:15 PM (2L42J)
141
I love a nice hearty beef stew in the fall.
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:16 PM (P8951)
142
My German farm girl Grandma used to fix pork chops
by pan-frying them till brown then finishing them in the oven a top a casserole dish with sauerkraut.
Just delicious.
by pan-frying them till brown then finishing them in the oven a top a casserole dish with sauerkraut.
Just delicious.
Posted by: naturalfake at October 23, 2016 05:17 PM (9q7Dl)
143
I made a ButterCUP squash bisque last week, the garden this year yielded about 50+, so have to get creative to use them up...the bisque came out marvelous!
Posted by: KWDreaming at October 23, 2016 05:17 PM (AkcYt)
144
It started out in Poland, I think, but eventually moved to the Catskills.
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:25 PM (zc3Db)
Danke schön, darling, danke schön ...
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:25 PM (zc3Db)
Danke schön, darling, danke schön ...
Posted by: Fox 2! at October 23, 2016 05:17 PM (brIR5)
145
Palpatine, a girlfriend wanted to go see Enemy at the Gates because she had been told it was a love story of a sort.
She was Indonesian, I had to explain what was going on.
She was Indonesian, I had to explain what was going on.
Posted by: Kindltot at October 23, 2016 05:18 PM (lPUaT)
146
If anybody makes that Navy Bean soup I posted, please let me know what you think on another food thread (unless you 'see' me at another time). I actually received a written thank you note for giving someone a container of that soup, the first and only time I've ever gotten a thank you note for my cooking, verbal compliments, yes, but never a written one.
Mmmmm, Rick. Navy Beans. I've never been able to duplicate Dad's, but I'll try your recipe soon. Might have to dig out the crockpot...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 04:42 PM (/Z9VQ)
What is this crockpot of which you speak? It does not sound like a proper cooking vessel.
chi, you'll note the smoked ham hocks in that bean soup recipe. Definitely necessary and the reason for smoked ham hocks in the first place. I definitely take the ham hock meat out, clean it and chop it up. Not only adds more flavor, it's that whole 'waste not, want not' thingy. I just can't understand people who don't use clean and use cooked ham hock meat.
And like I said, it's easy to halve.
Mmmmm, Rick. Navy Beans. I've never been able to duplicate Dad's, but I'll try your recipe soon. Might have to dig out the crockpot...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 04:42 PM (/Z9VQ)
What is this crockpot of which you speak? It does not sound like a proper cooking vessel.
chi, you'll note the smoked ham hocks in that bean soup recipe. Definitely necessary and the reason for smoked ham hocks in the first place. I definitely take the ham hock meat out, clean it and chop it up. Not only adds more flavor, it's that whole 'waste not, want not' thingy. I just can't understand people who don't use clean and use cooked ham hock meat.
And like I said, it's easy to halve.
Posted by: RickZ at October 23, 2016 05:19 PM (z1o2c)
147
It started out in Poland, I think, but eventually moved to the Catskills.
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:25 PM (zc3Db)
And now, it's moved on to Vegas, Baby!
Posted by: ThePrimordialOrderedPair at October 23, 2016 04:25 PM (zc3Db)
And now, it's moved on to Vegas, Baby!
Posted by: Fox 2! at October 23, 2016 05:20 PM (brIR5)
148
It is my firm opinion, that fire cannot melt out of me, that the four Ritual Foods of Thanksgiving are turkey (which includes the stuffing and gravy), cranberry sauce, mashed potatoes, and pumpkin pie. At least a token dish of each must be present on the table or you have failed your Thanksgiving Observance! I may grant dispensations for severe allergies. May.
The scriptures are silent on whether the cranberry sauce is the jellied still-has-can-ridges cylindrical form, or the heathenish whole berry glop. (Can you tell which form I prefer?
) Raw cranberry with orange rind is an Abomination Unto Nuggan which is why that NPR lady likes it so much.
The scriptures are silent on whether the cranberry sauce is the jellied still-has-can-ridges cylindrical form, or the heathenish whole berry glop. (Can you tell which form I prefer?
) Raw cranberry with orange rind is an Abomination Unto Nuggan which is why that NPR lady likes it so much.Posted by: Sabrina Chase at October 23, 2016 05:21 PM (SuJIo)
149
Edit for that Carrot-ginger soup: Add two cloves garlic, sliced, with the onions. Sorry about that.
Posted by: RickZ at October 23, 2016 05:23 PM (z1o2c)
150
Its hot leftover roast beef sandwichs and salsd for supper. I often put in a touch of bbq sauce ,melted cheese goes well to.
Posted by: Skip at October 23, 2016 05:23 PM (sWbjH)
151
I tried this cocktail last night. It's good. And easy.
21st Century Cocktail
Rinse cocktail glass with 1/4 oz absinthe (or Pernod)
1 1/2 oz tequila
3/4 oz creme de cacao
3/4 oz lemon juice
Shake with ice. Strain into prepared cocktail glass.
Very nice. Drinks a bit like a Chocolate Margarita.
I think if you have no absinthe or Pernod a couple of dashes of Peychaud Bitters might work. You just want a hint of anise in the mix.
21st Century Cocktail
Rinse cocktail glass with 1/4 oz absinthe (or Pernod)
1 1/2 oz tequila
3/4 oz creme de cacao
3/4 oz lemon juice
Shake with ice. Strain into prepared cocktail glass.
Very nice. Drinks a bit like a Chocolate Margarita.
I think if you have no absinthe or Pernod a couple of dashes of Peychaud Bitters might work. You just want a hint of anise in the mix.
Posted by: naturalfake at October 23, 2016 05:24 PM (9q7Dl)
152
Now I want a buttermilk pie, too.
Posted by: Trimegistus at October 23, 2016 05:25 PM (rFm98)
153
I am pleased to report that yesterday's Texas Moron Meetup was LCHF compliant.
Posted by: Texas Zombie at October 23, 2016 05:25 PM (SUtNI)
154
i need to send my "Beer Butt Turkey" photos to CBD this week...
Posted by: redc1c4 at October 23, 2016 05:25 PM (LGcdt)
155
Meat porn photos! It's never too early to indulge in carnivorous dining anticipation.
The recipes posted in the comments sound delicious.
Happy Thanksgiving!
The recipes posted in the comments sound delicious.
Happy Thanksgiving!
Posted by: Jill v2 at October 23, 2016 05:27 PM (azSf5)
156
Posted by: Lester at October 23, 2016 05:13 PM (8USec)
Wonderful story. Hope your wife finds a good buttermilk pie recipe. I've never had it, but it sounds kind of yummy.
Wonderful story. Hope your wife finds a good buttermilk pie recipe. I've never had it, but it sounds kind of yummy.
Posted by: washrivergal at October 23, 2016 05:27 PM (CFc5L)
157
for the "goat cheese" curious...
https://www.bing.com/search?q=Cranberry+and+goat+ cheese+puff+pastriespc=MOZIform=MOZCON
https://www.bing.com/search?q=Cranberry+and+goat+ cheese+puff+pastriespc=MOZIform=MOZCON
Posted by: redc1c4 at October 23, 2016 05:27 PM (LGcdt)
158
In the last thread, I jokingly suggested we settle our intra-Christian quarrels with a food fight. (Jello salad vs. fish fry and sides and so on.)
But it occurred to me that really, doesn't southern Catholic and Orthodox Europe have Protestant northern Europe beat all to hell? (Let's not talk about the Irish.)
I mean, I'll see your Swedish meatballs and roast beef and pudding and raise you: osso bucco, coq au vin, moussaka, chocolate mousse, tapas....
But it occurred to me that really, doesn't southern Catholic and Orthodox Europe have Protestant northern Europe beat all to hell? (Let's not talk about the Irish.)
I mean, I'll see your Swedish meatballs and roast beef and pudding and raise you: osso bucco, coq au vin, moussaka, chocolate mousse, tapas....
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:27 PM (P8951)
159
The Jews can sit on the sidelines and throw bagels at everybody
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:28 PM (P8951)
160
Yeah, Rick.
Ham hocks were invented for Navy beans and collards.
8ll probably make the double batch so I have plenty to freeze & give away - I'm sure Mom even misses Dad's Navy beans.
Always served with diced onions & sour cream on top.
Sabrina,
I refer the canned stuffed, too (nostalgia?), but my brother fancies himself a chef, so makes the fresh berry goop.
He does make the best prime rib I've ever had. Hoping to talk him into doing one for Christmas dinner.
Ham hocks were invented for Navy beans and collards.
8ll probably make the double batch so I have plenty to freeze & give away - I'm sure Mom even misses Dad's Navy beans.
Always served with diced onions & sour cream on top.
Sabrina,
I refer the canned stuffed, too (nostalgia?), but my brother fancies himself a chef, so makes the fresh berry goop.
He does make the best prime rib I've ever had. Hoping to talk him into doing one for Christmas dinner.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:28 PM (/Z9VQ)
161
Cool weather and it's time for some spiced wine. I use Burgandy or Merlot, add a box of raisins and 6 cinnamon sticks(for a gallon) in a pot and just add enough heat to make it warm. The longer it sits, the better it gets.
Posted by: Ben Had at October 23, 2016 05:28 PM (YiWqm)
162
148 It is my firm opinion, that fire cannot melt out of me, that the four Ritual Foods of Thanksgiving are turkey (which includes the stuffing and gravy), cranberry sauce, mashed potatoes, and pumpkin pie. At least a token dish of each must be present on the table or you have failed your Thanksgiving Observance!
Posted by: Sabrina Chase at October 23, 2016 05:21 PM (SuJIo)
True enough, but I'd rather have gruel on Thanksgiving with love and gratitude in the house than a 20-pound turkey and a hectoring by your SJW asshole BIL who always always always has to make everything political.
Posted by: Sabrina Chase at October 23, 2016 05:21 PM (SuJIo)
True enough, but I'd rather have gruel on Thanksgiving with love and gratitude in the house than a 20-pound turkey and a hectoring by your SJW asshole BIL who always always always has to make everything political.
Posted by: Kodos the Executioner at October 23, 2016 05:31 PM (J8/9G)
163
Find a local barbeque restaurant that smokes birds for Thanksgiving. Give them your name and twenty dollars. Pick it up that morning, eat like a king, and make sandwiches and a noodle soup out of the leftovers for the Iron Bowl.
Roll Tide and don't forget the white BBQ sauce.
Roll Tide and don't forget the white BBQ sauce.
Posted by: 16 paranoia filled days later at October 23, 2016 05:31 PM (x4zgf)
164
Heh...my Saigon-born angel thinks the silence of the lambs is a romance. ....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 05:33 PM (g9oUq)
165
How many of you have eaten mock apple pie made with ritz crackers and not an apple in sight? I remember my father being amazed by it and so he made one for Thanksgiving every year and tried it on a new victim just so he could talk about it.
Posted by: Sebastian Melmoth at October 23, 2016 05:33 PM (AetST)
166
158 In the last thread, I jokingly suggested we settle our intra-Christian quarrels with a food fight. (Jello salad vs. fish fry and sides and so on.)
But it occurred to me that really, doesn't southern Catholic and Orthodox Europe have Protestant northern Europe beat all to hell? (Let's not talk about the Irish.)
I mean, I'll see your Swedish meatballs and roast beef and pudding and raise you: osso bucco, coq au vin, moussaka, chocolate mousse, tapas....
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:27 PM (P8951)
--------------------------------------
WHAT?
You like tacos better than lutefisk?!?
But it occurred to me that really, doesn't southern Catholic and Orthodox Europe have Protestant northern Europe beat all to hell? (Let's not talk about the Irish.)
I mean, I'll see your Swedish meatballs and roast beef and pudding and raise you: osso bucco, coq au vin, moussaka, chocolate mousse, tapas....
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 05:27 PM (P8951)
--------------------------------------
WHAT?
You like tacos better than lutefisk?!?
Posted by: Margarita DeVille at October 23, 2016 05:33 PM (Nox3c)
167
1. Buy wheel of brie.
2. Place on plate.
3. Place bowl of crackers on same table.
4. For extra snootiness, a baguette on a cutting board always works.
FIFY
2. Place on plate.
4. For extra snootiness, a baguette on a cutting board always works.
FIFY
Posted by: Jason Fung at October 23, 2016 05:33 PM (dtWKK)
168
However, I think an interesting food thread idea may
be Deep Frying turkeys. I saw that on the Food Network before and it
was fascinating.
Great food with just the right amount of danger...
Posted by: Stateless Infidel at October 23, 2016 05:15 PM (2L42J)
============
Brother's been doing this for at least 10 years. He's got it DOWN.You'll need to make gravy separately, of course. You can do that by buying a separate small turkey just to get the fixings (predominately fat).
be Deep Frying turkeys. I saw that on the Food Network before and it
was fascinating.
Great food with just the right amount of danger...
Posted by: Stateless Infidel at October 23, 2016 05:15 PM (2L42J)
============
Brother's been doing this for at least 10 years. He's got it DOWN.You'll need to make gravy separately, of course. You can do that by buying a separate small turkey just to get the fixings (predominately fat).
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 05:34 PM (BcNLK)
169
He does make the best prime rib I've ever had. Hoping to talk him into doing one for Christmas dinner.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:28 PM (/Z9VQ)
Last Christmas for our now traditional Prime Rib,
I decided to smoke it in the BBQ.
People that is an awesome way to cook Prime Rib. Give it a whirl.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:28 PM (/Z9VQ)
Last Christmas for our now traditional Prime Rib,
I decided to smoke it in the BBQ.
People that is an awesome way to cook Prime Rib. Give it a whirl.
Posted by: naturalfake at October 23, 2016 05:34 PM (9q7Dl)
170
Ham hocks were invented for Navy beans and collards
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:28 PM (/Z9VQ)
I use smoked ham hocks in pretty much any dried beans I make, including my New Orleans Style Red Beans (from dried kidney beans). I hate kidney beans in a can, but the first time I used dried kidney beans (thinking why not try them), I was blown away. They are so creamy.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:28 PM (/Z9VQ)
I use smoked ham hocks in pretty much any dried beans I make, including my New Orleans Style Red Beans (from dried kidney beans). I hate kidney beans in a can, but the first time I used dried kidney beans (thinking why not try them), I was blown away. They are so creamy.
Posted by: RickZ at October 23, 2016 05:35 PM (z1o2c)
171
OT. The latest ABC poll has hillary vaulting to a double digit lead of 11 over Trump.
After perusing 5 different pages of sampling and methodology I still can't find the actual sample they used , but I do know that at least 25% of the interviews must be conducted in Spanish so we have that.
After perusing 5 different pages of sampling and methodology I still can't find the actual sample they used , but I do know that at least 25% of the interviews must be conducted in Spanish so we have that.
Posted by: The Great White Scotsman at October 23, 2016 05:36 PM (iONHu)
172
In my first house we had an old gas stove. My husband and I were hosting our first Thanksgiving for the family. When I went to put the stuffed turkey into the oven, I found out that the button that kept the oven on kept popping back out and unless someone sat on the floor and held it for four hours straight, the turkey was not happening. My father-in-law took a broom handle and wedged it between the cabinets on the other side of the kitchen (it was narrow) and the button on the oven. And even though I almost fell down going back and forth and almost tripping it, and our poodle knocking it out a couple of times, it worked!
Posted by: washrivergal at October 23, 2016 05:37 PM (CFc5L)
173
When I lived in NYC I always looked forward to the Christmas Eve seafood fest at my Italian-American friend's home.
Posted by: Sebastian Melmoth at October 23, 2016 05:37 PM (AetST)
174
Hi folks. Back from Ye Renaissance Festival.
I thought a buxom wench snarfing a turkey leg was The Most RenFest Thing, until I beheld a kilt-wearing Imperial Storm Trooper eating a pork chop-on-a-stick.
Best costume was definitely Spider Pope - Spider-Man in a pontiff's mitre and robe. I have a picture of Harley Quinn kneeling and kissing his ring. It was that kind of day.
I thought a buxom wench snarfing a turkey leg was The Most RenFest Thing, until I beheld a kilt-wearing Imperial Storm Trooper eating a pork chop-on-a-stick.
Best costume was definitely Spider Pope - Spider-Man in a pontiff's mitre and robe. I have a picture of Harley Quinn kneeling and kissing his ring. It was that kind of day.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 05:39 PM (EnKk6)
175
I think it was America's Test Kitchen that said canned beas were better quality than dried?
Didn't make sense to me, but I don't mind canned beans.
In fact, I made burritos with leftover roasted chicken this week and didn't have any refritos, so I opened a can of kidney beans, warmed them and mashed them a little to add to the chicken burritos.
Didn't make sense to me, but I don't mind canned beans.
In fact, I made burritos with leftover roasted chicken this week and didn't have any refritos, so I opened a can of kidney beans, warmed them and mashed them a little to add to the chicken burritos.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:40 PM (/Z9VQ)
176
CBD, turkey legs for those who demand turkey is a nice way to cater to them while subtly letting them know it is just a side dish and not the star of the show, which is your crown roast/duck/whole boar/talking unicorn/whatever.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 05:43 PM (EnKk6)
177
chi,
I think it was America's Test Kitchen that said canned beas were better quality than dried?
Didn't make sense to me, but I don't mind canned beans.
I think canned beans are too soft. They have no texture. Plus cooking beans from scratch, I can watch the sodium. That makes my cardios happy.
Now if I'm making refried beans, then canned it is. But I prefer dried for most recipes, and they're cheaper, too.
I think it was America's Test Kitchen that said canned beas were better quality than dried?
Didn't make sense to me, but I don't mind canned beans.
I think canned beans are too soft. They have no texture. Plus cooking beans from scratch, I can watch the sodium. That makes my cardios happy.
Now if I'm making refried beans, then canned it is. But I prefer dried for most recipes, and they're cheaper, too.
Posted by: RickZ at October 23, 2016 05:44 PM (z1o2c)
178
True enough, but I'd rather have gruel on Thanksgiving with love and gratitude in the house than a 20-pound turkey and a hectoring by your SJW asshole BIL who always always always has to make everything political.
Posted by: Kodos the Executioner at October 23, 2016 05:31 PM (J8/9G)
----
Why not turkey AND fisticuffs?
Posted by: Kodos the Executioner at October 23, 2016 05:31 PM (J8/9G)
----
Why not turkey AND fisticuffs?
Posted by: All Hail Eris, Literate Savage at October 23, 2016 05:45 PM (EnKk6)
179
Curious why you want to brine a pork roast -- there's plenty of fat, so you don't have to worry about drying it out. If 'tis an enhanced flavor you're after, why not just inject it?
I've been utilizing Willie Bird turkeys from Sonoma, CA, and they are far and away (and consistently) the best turkey I've ever eaten. Plus, they don't need brining (even my citrus brine) even when smoked. Oven roasted, rotisseried, etc. NO problems.
I've been utilizing Willie Bird turkeys from Sonoma, CA, and they are far and away (and consistently) the best turkey I've ever eaten. Plus, they don't need brining (even my citrus brine) even when smoked. Oven roasted, rotisseried, etc. NO problems.
Posted by: Duncanthrax at October 23, 2016 05:47 PM (OF/aZ)
Posted by: Weasel at October 23, 2016 05:48 PM (Sfs6o)
181
There is nothing better than a Ritz as it sitz.
I can take a pack of Ritz crackers and in a sitting eat every one. I heard my nephew does this too. But have never had its mock apple pie.
I can take a pack of Ritz crackers and in a sitting eat every one. I heard my nephew does this too. But have never had its mock apple pie.
Posted by: Skip at October 23, 2016 05:49 PM (sWbjH)
182
WHAT?
You like tacos better than lutefisk?!?
Posted by: Margarita DeVille at October 23, 2016 05:33 PM (Nox3c)
===========This reminds me of my Swedish ex - our first Christmas back in Sweden, he insisted that his mom make lutfisk (Swedish spelling) with white sauce. (I can't stand it, neither the flavor nor <shudder> the texture). She gave us the leftovers as we were leaving.
When we got home he dumped it all in the trash, to my amazement. I asked him why. "I hate the stuff, but Christmas isn't the same without it."
You like tacos better than lutefisk?!?
Posted by: Margarita DeVille at October 23, 2016 05:33 PM (Nox3c)
===========This reminds me of my Swedish ex - our first Christmas back in Sweden, he insisted that his mom make lutfisk (Swedish spelling) with white sauce. (I can't stand it, neither the flavor nor <shudder> the texture). She gave us the leftovers as we were leaving.
When we got home he dumped it all in the trash, to my amazement. I asked him why. "I hate the stuff, but Christmas isn't the same without it."
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 05:50 PM (BcNLK)
183
T'giving for me and the kiddos with my angel.... the colonel - her father - is smoking a turkey, and we'll have duck because they're sino-Vietnamese. The sacrifices we make for love.....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 05:51 PM (g9oUq)
184
Regarding beans. For whatever reason, I cheat and get canned chili beans for my chili, but would never do that for anything involving navy beans, or Great Northern beans for soup.
Perhaps I need to rethink things.
Also, on the bean thing, there are several varieties that make me gag (literally): kidney, lima, butter, you know, the pulpy ones.
Which makes any kind of chili containing kidney beans ineligible in any chili cook-off in which I might hypothetically serve as judge.
Won't even bring up carrots.
Perhaps I need to rethink things.
Also, on the bean thing, there are several varieties that make me gag (literally): kidney, lima, butter, you know, the pulpy ones.
Which makes any kind of chili containing kidney beans ineligible in any chili cook-off in which I might hypothetically serve as judge.
Won't even bring up carrots.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:51 PM (hhV+y)
185
180 I'm a big fan of Navy beans. And pinto beans. All beans really.
Just not in chili.
Posted by: Weasel
---------------
BURN THE HERETIC!
Rick,
Nobody will mind if you post a red beans & rice recipe. Hint, hint...
When I worked in Nawlins for a while after Katrina, I was on a mission to try red beans & rice everywhere I went. Some of the best were at the Superdome, believe it or not. (Went to the first game ever played there after rebuilding)
Just not in chili.
Posted by: Weasel
---------------
BURN THE HERETIC!
Rick,
Nobody will mind if you post a red beans & rice recipe. Hint, hint...
When I worked in Nawlins for a while after Katrina, I was on a mission to try red beans & rice everywhere I went. Some of the best were at the Superdome, believe it or not. (Went to the first game ever played there after rebuilding)
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:52 PM (/Z9VQ)
186
ooooh that other white meat...
hello all, love the food thread.
Most of my cooking happens on the barbie now that the weather cooled a bit here in AZ. Grilled beasts last night over applewood coals. Skin on, lemon and pepper, some basil....whatever moves me. 165 degrees inside...yum. moist, tender.
Planked salmon on Friday. grilled eggplant on the side. Simple dish. Delish.
hello all, love the food thread.
Most of my cooking happens on the barbie now that the weather cooled a bit here in AZ. Grilled beasts last night over applewood coals. Skin on, lemon and pepper, some basil....whatever moves me. 165 degrees inside...yum. moist, tender.
Planked salmon on Friday. grilled eggplant on the side. Simple dish. Delish.
Posted by: Cannibal Bob 'it all tastes like chicken' at October 23, 2016 05:53 PM (PjWy4)
187
Cajun sweet potatoes
Sweet potatoes (allow 1 per person)
Brown sugar
Cayenne pepper
Bourbon
Boil potatoes until tender, peel and cut up.
Whip with hand blender, add brown sugar ( 1/2 cup or so)
Bourbon (2- 4 oz.) and cayenne pepper ( start with 1/4 tsp., add to desired heat.)
Sweet potatoes (allow 1 per person)
Brown sugar
Cayenne pepper
Bourbon
Boil potatoes until tender, peel and cut up.
Whip with hand blender, add brown sugar ( 1/2 cup or so)
Bourbon (2- 4 oz.) and cayenne pepper ( start with 1/4 tsp., add to desired heat.)
Posted by: Faffnir at October 23, 2016 05:54 PM (WCxGt)
188
I decided to smoke it in the BBQ.
People that is an awesome way to cook Prime Rib. Give it a whirl.
Posted by: naturalfake at October 23, 2016 05:34 PM
Yep. First year I did it, my wife was nearly beside herself. "That's an expensive piece of meat." was one comment. We were close to, if not at, an implied moon cycle of grief and recrimination if things turned out poorly.
Now, it is the only way she'll think of having it.
There are few comestibles that aren't enhanced with some smoke. Pecan, of course. Occasionally an added soupcon of cherry. Once in a while alder for poultry and fish.
People that is an awesome way to cook Prime Rib. Give it a whirl.
Posted by: naturalfake at October 23, 2016 05:34 PM
Yep. First year I did it, my wife was nearly beside herself. "That's an expensive piece of meat." was one comment. We were close to, if not at, an implied moon cycle of grief and recrimination if things turned out poorly.
Now, it is the only way she'll think of having it.
There are few comestibles that aren't enhanced with some smoke. Pecan, of course. Occasionally an added soupcon of cherry. Once in a while alder for poultry and fish.
Posted by: Duncanthrax at October 23, 2016 05:54 PM (OF/aZ)
189
There is nothing better than a Ritz as it sitz.
Posted by: Skip
I never heard of using Ritz in a sitz bath. Is this a thing?
Posted by: Skip
I never heard of using Ritz in a sitz bath. Is this a thing?
Posted by: olddog in mo at October 23, 2016 05:54 PM (Dhht7)
190
Mashed potatoes with gorgonzola. OMG. Brie with Bacon Jam on toast points. Pork pot roasted in milk (the essence of trayf, I know).
The first time my late husband had Thanksgiving at my parent's apartment, she brought out the antipasto, the special bread she makes for the holiday, the copanatina (sp) and then the Lasagna. Mike was a pretty good trencherman for a thin guy and he went to town. Pushed the plate back said "that was great."
Then my mom brought out the turkey.
He loved the Christmas eve fast (fast, hahaha, it was three, five or seven courses of salmon, octopus, shrimp, clams, calamari and more) but wow - what heartburn. Especially because at midnight, she brought out the turkey or the steak pizzaole.
The first time my late husband had Thanksgiving at my parent's apartment, she brought out the antipasto, the special bread she makes for the holiday, the copanatina (sp) and then the Lasagna. Mike was a pretty good trencherman for a thin guy and he went to town. Pushed the plate back said "that was great."
Then my mom brought out the turkey.
He loved the Christmas eve fast (fast, hahaha, it was three, five or seven courses of salmon, octopus, shrimp, clams, calamari and more) but wow - what heartburn. Especially because at midnight, she brought out the turkey or the steak pizzaole.
Posted by: vivi at October 23, 2016 05:55 PM (11H2y)
191
So what are good recipes for soybeans?
I failed at sprouting them, and I need a way to use them up.
I failed at sprouting them, and I need a way to use them up.
Posted by: Kindltot at October 23, 2016 05:55 PM (lPUaT)
192
I can take a pack of Ritz crackers and in a sitting eat every one. I heard my nephew does this too. But have never had its mock apple pie.
Posted by: Skip at October 23, 2016 05:49 PM (sWbjH)
Ritz' were made for slice of stick pepperoni, then broiled until crispy crispy. Cheese under the pepperoni. My go to 'bar' snack food at home.
Posted by: Skip at October 23, 2016 05:49 PM (sWbjH)
Ritz' were made for slice of stick pepperoni, then broiled until crispy crispy. Cheese under the pepperoni. My go to 'bar' snack food at home.
Posted by: RickZ at October 23, 2016 05:57 PM (z1o2c)
Posted by: Barack Obama at October 23, 2016 05:58 PM (dtWKK)
194
Anyone have a Zoe's Kitchen nearby? They have a cole slaw with feta side dish that's pretty tasty.
Posted by: Weasel at October 23, 2016 05:58 PM (Sfs6o)
195
I often get asked to make the gravy. I'm happy to do it, and I have some tricks on making it smooth, like first making a paste with the flour and fat, cooking it a bit, and then adding the liquid.
I also adore making mashed potatoes and turnips
I also adore making mashed potatoes and turnips
Posted by: Kindltot at October 23, 2016 05:58 PM (lPUaT)
196
I have a new food story. I got a craving for a kind of portable German sausage called Landjaeger and I asked the internet if there were any place to find it in CT.
Why yes, the internet said, there's a place in Hartford called Adolf's. (I know, I know). So I went to Adolf's. As soon as I asked for Landjaeger the woman started jabbering at me in Krautish, which I enjoy, and since I'd never been there before she showed me all of the things and gave me samples of deliciousness.
So I am ready to check out my Landjaeger but they're $8 and the debit card minimum is $15 and I don't have cash. Counter lady says "don't worry, just pay the next time", and writes my name and $8.17 on a blank space on a wall calendar.
I got to my car and then my brain kicked in. I went back and said "sell me enough Leberwurst and Leberkaese to get this up to $15", what she then did.
Why yes, the internet said, there's a place in Hartford called Adolf's. (I know, I know). So I went to Adolf's. As soon as I asked for Landjaeger the woman started jabbering at me in Krautish, which I enjoy, and since I'd never been there before she showed me all of the things and gave me samples of deliciousness.
So I am ready to check out my Landjaeger but they're $8 and the debit card minimum is $15 and I don't have cash. Counter lady says "don't worry, just pay the next time", and writes my name and $8.17 on a blank space on a wall calendar.
I got to my car and then my brain kicked in. I went back and said "sell me enough Leberwurst and Leberkaese to get this up to $15", what she then did.
Posted by: Bandersnatch at October 23, 2016 05:58 PM (mgbwf)
197
191 So what are good recipes for soybeans?
I failed at sprouting them, and I need a way to use them up.
Posted by: Kindltot at October 23, 2016 05:55 PM (lPUaT)
Stuffed soybeans. But its time consuming to prepare.
I failed at sprouting them, and I need a way to use them up.
Posted by: Kindltot at October 23, 2016 05:55 PM (lPUaT)
Stuffed soybeans. But its time consuming to prepare.
Posted by: Cannibal Bob 'it all tastes like chicken' at October 23, 2016 05:58 PM (PjWy4)
198
190 Mashed potatoes with gorgonzola.
Gorgonzola is a delight to the palate that causes me to make that face Jeff Bridges made in Starman when he tasted pie for the first time.
Gorgonzola is a delight to the palate that causes me to make that face Jeff Bridges made in Starman when he tasted pie for the first time.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:58 PM (hhV+y)
199
somewhere i've got a Smoked Prime Rib recipe that i originally found on the BBQ Forum back in the 90's...
it's AWESOME...
it's AWESOME...
Posted by: redc1c4 at October 23, 2016 05:58 PM (i/VQi)
200
Kindltot - boil them until soft, then mix with an equal volume of rice.
Throw them away and have meat, as the Good Lord intended.
Throw them away and have meat, as the Good Lord intended.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 05:58 PM (g9oUq)
201
I played freezer roulette and found a big hunk of mushroom lasagna. It's in the oven now, getting all bubbly and burnt on the edges....Mmmmmmm...
Posted by: All Hail Eris, Literate Savage at October 23, 2016 05:59 PM (EnKk6)
202
Why am I hungry right now?
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:59 PM (hhV+y)
Posted by: Soothsayer at October 23, 2016 06:00 PM (Wpz0e)
204
Why not turkey AND fisticuffs?
Posted by: All Hail Eris, Literate Savage
Turkey and Fisticuffs would be a good punk band name.
Posted by: All Hail Eris, Literate Savage
Turkey and Fisticuffs would be a good punk band name.
Posted by: Bandersnatch at October 23, 2016 06:00 PM (mgbwf)
205
There's supposedly something in kidney beans that can be particularly distressing that the canning process mitigates. We use canned kidneys. All others dried.
Posted by: Clarney at October 23, 2016 06:00 PM (aA9tY)
206
I make the pumpkin pies for Thanksgiving--have for years.
I use lard in the crust and do not over work the dough. That will toughen it beautifully. A while back I got sufficiently pissed about rolling it into a round without cracking at the edges, so went scouting around and found some 3/16" round wire.An entire coil of the stuff.
So I fashioned a circle of it sized to allow the proper amount of dough to fit in my oversized pie dishes,butt welded it so now I just plop the dough in it and roll away,resulting in a uniformly thick crust that fits perfectly with no waste. And NO cracks at the edges.
Final FWIW, a capful of vanilla extract in the water used to moisten the dough. Super good tasting crust.
I make the pumpkin pies for Thanksgiving--have for years.
I use lard in the crust and do not over work the dough. That will toughen it beautifully. A while back I got sufficiently pissed about rolling it into a round without cracking at the edges, so went scouting around and found some 3/16" round wire.An entire coil of the stuff.
So I fashioned a circle of it sized to allow the proper amount of dough to fit in my oversized pie dishes,butt welded it so now I just plop the dough in it and roll away,resulting in a uniformly thick crust that fits perfectly with no waste. And NO cracks at the edges.
Final FWIW, a capful of vanilla extract in the water used to moisten the dough. Super good tasting crust.
Posted by: irongrampa at October 23, 2016 06:00 PM (X35Yt)
207
Texas Zombie -
The JR Alternatives in my humidor are H. Upmann Corona Brava.
Delicious.
As were those you brought to yesterday's TxMoMe Barnburner 2016!
The JR Alternatives in my humidor are H. Upmann Corona Brava.
Delicious.
As were those you brought to yesterday's TxMoMe Barnburner 2016!
Posted by: Sixkiller at October 23, 2016 06:01 PM (mFA3Z)
208
>>>I'm also delighted that the FIRST Thanksgiving celebration in the Americas was a Catholic mass in Florida in 1565 with the Spaniards and the Indians participating and celebrating.
We should have made you pick up the check.
We should have made you pick up the check.
Posted by: Elizabeth Warren at October 23, 2016 06:01 PM (dtWKK)
209
198 190 Mashed potatoes with gorgonzola.
Gorgonzola is a delight to the palate that causes me to make that face Jeff Bridges made in Starman when he tasted pie for the first time.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:58 PM (hhV+y)
oooooo gorgonzoa....yummy. I'll try that.
Gorgonzola is a delight to the palate that causes me to make that face Jeff Bridges made in Starman when he tasted pie for the first time.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 05:58 PM (hhV+y)
oooooo gorgonzoa....yummy. I'll try that.
Posted by: Cannibal Bob 'it all tastes like chicken' at October 23, 2016 06:01 PM (PjWy4)
210
Bander, I had to look up Landjaeger. So does it taste like salami? I see my Wegman's carries it.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:02 PM (EnKk6)
211
Just the tv ad with the veteran and lifelong Republican who is voting for hillary clointon because he likes her vision for America more than Trump's vision of America which calls women pigs and bimbos.
Just the tv ad with the veteran and lifelong Republican who is voting for hillary clointon because he likes her vision for America more than Trump's vision of America which calls women pigs and bimbos.
Posted by: Soothsayer at October 23, 2016 06:05 PM (Wpz0e)
212
Enjoy it. This will be the last Thanksgiving you have anything to be thankful for. *cackle*
Posted by: Hillary Clinton at October 23, 2016 06:06 PM (dtWKK)
213
So does it taste like salami? I see my Wegman's carries it.
Lookit you flaunting your Wegman's privilege. I'm still peeved that alex talked me out of buying some of the $98/lb. prosciutto and I'll never know what it tastes like.
The Landjaeger is sort of what a Slim Jim would be if it made out of food instead of cancer. Spiciness is mild but variable. It's called "land hunter" because it's the kind of thing you can throw in your pack and it will still be chewy after a week.
Lookit you flaunting your Wegman's privilege. I'm still peeved that alex talked me out of buying some of the $98/lb. prosciutto and I'll never know what it tastes like.
The Landjaeger is sort of what a Slim Jim would be if it made out of food instead of cancer. Spiciness is mild but variable. It's called "land hunter" because it's the kind of thing you can throw in your pack and it will still be chewy after a week.
Posted by: Bandersnatch at October 23, 2016 06:07 PM (mgbwf)
214
190>> We make mashed potatoes with the little red potatoes, skin on. They have an entire roasted garlic bulb and some horseradish and cream integrated into them but they're still chunky. Topped with chopped chives and bacon.
Posted by: CrotchetyOldJarhead at October 23, 2016 06:08 PM (+DiO8)
215
Rick,
Nobody will mind if you post a red beans & rice recipe. Hint, hint...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:52 PM (/Z9VQ)
I'll have to write it down the next time I make some, and it will be soon. I have two coffee grinders, one for coffee and one for spices. I can tell you the beans contain allspice berries, whole cinnamon, cloves, mace, dried Thai bird chilis, black peppercorns, coriander and cumin seed, plus some other things I forget now. I'm a freehand cook, thanks to my Mom and her 'teaching' me. I also use beef kielbasa sliced into coins, then quartered. I heat the pieces in a pan to render the fat and drain them on paper towels to get any more fat out. Sometimes I use crumbled hot or sweet Italian sausage, and have been known to use both kielbasa and sausage.
I'll post that recipe when I make it again, this time writing it down. But it was the 'crazy' spices (as in 'are you crazy, putting that in those beans?') which gave it that spicy sweet New Orleans flavor.
Nobody will mind if you post a red beans & rice recipe. Hint, hint...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 05:52 PM (/Z9VQ)
I'll have to write it down the next time I make some, and it will be soon. I have two coffee grinders, one for coffee and one for spices. I can tell you the beans contain allspice berries, whole cinnamon, cloves, mace, dried Thai bird chilis, black peppercorns, coriander and cumin seed, plus some other things I forget now. I'm a freehand cook, thanks to my Mom and her 'teaching' me. I also use beef kielbasa sliced into coins, then quartered. I heat the pieces in a pan to render the fat and drain them on paper towels to get any more fat out. Sometimes I use crumbled hot or sweet Italian sausage, and have been known to use both kielbasa and sausage.
I'll post that recipe when I make it again, this time writing it down. But it was the 'crazy' spices (as in 'are you crazy, putting that in those beans?') which gave it that spicy sweet New Orleans flavor.
Posted by: RickZ at October 23, 2016 06:08 PM (z1o2c)
216
Just the tv ad with the veteran and lifelong Republican who is voting for hillary clointon because he likes her vision for America more than Trump's vision of America which calls women pigs and bimbos.
Posted by: Soothsayer
In my vision for America, women are not called pigs and bimbos. Because they will be raped by Syrians who don't speak a word of English.
Posted by: Soothsayer
In my vision for America, women are not called pigs and bimbos. Because they will be raped by Syrians who don't speak a word of English.
Posted by: Hillary Clinton at October 23, 2016 06:08 PM (dtWKK)
217
Cool weather and it's time for some spiced wine. I use Burgandy or Merlot, add a box of raisins and 6 cinnamon sticks(for a gallon) in a pot and just add enough heat to make it warm. The longer it sits, the better it gets.
Posted by: Ben Had at October 23, 2016 05:28 PM (YiWqm)
Alternative drinks: hot buttered rum, mulled cider (whiskey or bourbon), etc
Posted by: Ben Had at October 23, 2016 05:28 PM (YiWqm)
Alternative drinks: hot buttered rum, mulled cider (whiskey or bourbon), etc
Posted by: Neglected crockpots everywhere at October 23, 2016 06:08 PM (g6yUI)
218
I don't cook and my oven has been broken for years, so I don't usually read the cooking thread, but I wanted to share this tip:
Lately I've been using mayonnaise instead of butter on my grilled cheese sandwiches, and they are fantastic! Grilled to golden, toasty perfection! And the bread doesn't tear when you spread the mayonnaise. Try it - you'll like it!
Lately I've been using mayonnaise instead of butter on my grilled cheese sandwiches, and they are fantastic! Grilled to golden, toasty perfection! And the bread doesn't tear when you spread the mayonnaise. Try it - you'll like it!
Posted by: biancaneve at October 23, 2016 06:11 PM (IKOfL)
219
>>> But in the last 100 years, the very notion of "Duck fat-ness" has almost disappeared from Western consciousness
We have a jar of duck fat in our fridge.
I'm all in on butter, personally.
We have a jar of duck fat in our fridge.
I'm all in on butter, personally.
Posted by: fluffy at October 23, 2016 06:12 PM (eiFlk)
220
g'early evenin', 'rons
Posted by: AltonJackson at October 23, 2016 06:12 PM (Zz+rA)
221
Lately I've been using mayonnaise instead of butter on my grilled cheese sandwiches, and they are fantastic! Grilled to golden, toasty perfection! And the bread doesn't tear when you spread the mayonnaise. Try it - you'll like it!
Posted by: biancaneve at October 23, 2016 06:11 PM (IKOfL)
Brilliant! Gonna try it.
Oh. And get your oven fixed. pretty handy things.
Posted by: biancaneve at October 23, 2016 06:11 PM (IKOfL)
Brilliant! Gonna try it.
Oh. And get your oven fixed. pretty handy things.
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 06:14 PM (hhV+y)
222
"The Landjaeger is sort of what a Slim Jim would be if it made out of food instead of cancer."
---
You need to jump onto Amazon right now and write this in the comments for Landjaeger (yes, Amazon carries it).
---
You need to jump onto Amazon right now and write this in the comments for Landjaeger (yes, Amazon carries it).
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:14 PM (EnKk6)
223
Thankssgiving is for family tradition. Turkey and ham, mashed potatoes, succotash, broccoli and cheese, green bean casserole, sweet potato souffle, pumpkin and pecan pie. Sideboard of pickles, olives, cheeses, crackers, nuts, chips, chocolates, summer sausage, veggies and dips, fruit and honey/yogurt dip, pigs-in-a-blanket. Nibble and nosh and snack and sample until dinner's ready and you're too full to eat but you force yourself to do it anyway. Kinda the way you can't stomach half your family but you force yourself to put up with them a few times a year. It's a sacrifice for family tradition.
Oh, and mashed potatoes - skin-on, lumpy, substitute mayo for half the cream, keep 'em a little on the dry side and top them with cottage cheese. You're welcome.
Oh, and mashed potatoes - skin-on, lumpy, substitute mayo for half the cream, keep 'em a little on the dry side and top them with cottage cheese. You're welcome.
Posted by: Jerryskids at October 23, 2016 06:14 PM (LLHZy)
224
*wanders off, confused about being so hungry*
Posted by: Pug Mahon aka the Deplorable P.U.G. at October 23, 2016 06:15 PM (hhV+y)
225
Grilled beasts last night over applewood coals. Skin on, lemon and pepper, some basil....whatever moves me. 165 degrees inside...yum. moist, tender.
Posted by: Cannibal Bob 'it all tastes like chicken' at October 23, 2016 05:53 PM (PjWy4)
????
What type of beast do you grill with the skin on? A Hildebeast? That would seem to require an extra large pit for proper cooking. And I'm sure it's quite gamy.
Posted by: Cannibal Bob 'it all tastes like chicken' at October 23, 2016 05:53 PM (PjWy4)
????
What type of beast do you grill with the skin on? A Hildebeast? That would seem to require an extra large pit for proper cooking. And I'm sure it's quite gamy.
Posted by: RickZ at October 23, 2016 06:18 PM (z1o2c)
226
Duck fat? SQUEEEE!!!!!
Posted by: Nosegay of Deplorables at October 23, 2016 06:18 PM (EIJH/)
227
Hey, I just saw a tweet of one-time Yankees fan Hillary pretending to be delighted at the Cubs win.
That just might make me root for the Indians.
Actually, that tweet should be sent to Cleveland fans. Ohio is a swing state. Illinois isn't.
That just might make me root for the Indians.
Actually, that tweet should be sent to Cleveland fans. Ohio is a swing state. Illinois isn't.
Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at October 23, 2016 06:18 PM (P8951)
228
Some philsophers have used this as a way to organize and classify all of Western civilization: "Butter-ness," "Olive Oil-ness" and "Duck fat-ness."
Seriously. I am not making this up.
That reminded me of Dorothy L. Sayers essay that the southern climes were more "lawless" and that was why they produced fewer detective novels.
Seriously. I am not making this up.
That reminded me of Dorothy L. Sayers essay that the southern climes were more "lawless" and that was why they produced fewer detective novels.
Posted by: Steve and Cold Bear at October 23, 2016 06:18 PM (dtWKK)
229
I roasted a duck on one of my few on-my-lonesome Thanksgivings and it was divine, plus you have duck fat for frying later on. I made all the fixins and baked a mini pumpkin pie.
And I will say that it was kind of nice to have a holiday that was stress-free, travel-free, and pants-free.
And I will say that it was kind of nice to have a holiday that was stress-free, travel-free, and pants-free.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:18 PM (EnKk6)
230
Food thread got turned into the bean thread. Going to be a gassy week here, i bet...
Huh.
Just re-organized the freezer, and found a vacuum bag of crowder peas my sis grew last year.
I'll have to find something different to do with them, since I am plum out of bacon fat.
I love all kind of beans/legumes. Even limas and butterbeans. Black beans aren't my favorite, but have had good ones at the right restaurant.
Huh.
Just re-organized the freezer, and found a vacuum bag of crowder peas my sis grew last year.
I'll have to find something different to do with them, since I am plum out of bacon fat.
I love all kind of beans/legumes. Even limas and butterbeans. Black beans aren't my favorite, but have had good ones at the right restaurant.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 06:19 PM (/Z9VQ)
231
Well, I've got the guests invited, and am getting the menu organized.
Will do our Southern Thanksgiving feast. Turkey, Honeybaked ham, and lots of sides and desserts.
Last night I made a wonderful chicken and chorizo stew for dinner. Having leftovers tonight.
This is one holiday we don't spend with the hell-in-laws, so even though I do all the cooking and it's a lot of work, I actually enjoy the day.
Will do our Southern Thanksgiving feast. Turkey, Honeybaked ham, and lots of sides and desserts.
Last night I made a wonderful chicken and chorizo stew for dinner. Having leftovers tonight.
This is one holiday we don't spend with the hell-in-laws, so even though I do all the cooking and it's a lot of work, I actually enjoy the day.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:19 PM (928Aa)
232
Tonight I'm going to cut garlic cloves into sharp wedges and shove them inside boneless chicken breasts.
On top will be shallots and mushrooms cooked in extra virgin olive oil and a dry white wine.
Then broil until the chicken is done, and spread the shallots and mushrooms over them.
The garlic cloves idea came from a fellow Moron on AoSHQ. Thanks!
On top will be shallots and mushrooms cooked in extra virgin olive oil and a dry white wine.
Then broil until the chicken is done, and spread the shallots and mushrooms over them.
The garlic cloves idea came from a fellow Moron on AoSHQ. Thanks!
Posted by: NaCly Dog at October 23, 2016 06:20 PM (u82oZ)
233
And I will say that it was kind of nice to have a holiday that was stress-free, travel-free, and pants-free.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:18 PM (EnKk6)
Hmmm. I wonder if I could get by with no pants if I wear a tasteful apron?
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:18 PM (EnKk6)
Hmmm. I wonder if I could get by with no pants if I wear a tasteful apron?
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:21 PM (928Aa)
234
Iron Grandpa, that dodge with the wire hoop is priceless.
I am going to have to get something like that.
I am going to have to get something like that.
Posted by: Kindltot at October 23, 2016 06:22 PM (lPUaT)
235
Food thread got turned into the bean thread. Going to be a gassy week here, i bet...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 06:19 PM (/Z9VQ)
Soaking dried beans overnight seems to reduce the gas problem, at least it does for me. Let me put it this way, I wasn't a walking fart machine after having bowls of that navy bean soup.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 06:19 PM (/Z9VQ)
Soaking dried beans overnight seems to reduce the gas problem, at least it does for me. Let me put it this way, I wasn't a walking fart machine after having bowls of that navy bean soup.
Posted by: RickZ at October 23, 2016 06:22 PM (z1o2c)
236
194 Anyone have a Zoe's Kitchen nearby? They have a cole slaw with feta side dish that's pretty tasty.
Posted by: Weasel at October 23, 2016 05:58 PM (Sfs6o)
I've always (pr at least since the BSG prequel) wanted to go into Zoe's Kitchen, ask if they have a toaster, and then ask them if they shouldn't set her free.
(Zoe was the name of the person who became the first "Toaster" Cylon. And presumably provided the personality template for all Toasters.
Posted by: Weasel at October 23, 2016 05:58 PM (Sfs6o)
I've always (pr at least since the BSG prequel) wanted to go into Zoe's Kitchen, ask if they have a toaster, and then ask them if they shouldn't set her free.
(Zoe was the name of the person who became the first "Toaster" Cylon. And presumably provided the personality template for all Toasters.
Posted by: Fox 2! at October 23, 2016 06:23 PM (brIR5)
237
Cicero, photons don't have mass, but they do have momentum, so a flashlight has an immeasurably tiny thrust.
Posted by: Jonathan G at October 23, 2016 06:24 PM (jT9wB)
238
In my vision for America, women are not called pigs and bimbos. Because
they will be raped by Syrians who don't speak a word of English.
That includes "no", by the way.
they will be raped by Syrians who don't speak a word of English.
That includes "no", by the way.
Posted by: Liberal Idiot Judge at October 23, 2016 06:24 PM (Tyii7)
239
In my vision for America, women are not called pigs and bimbos. Because
they will be raped by Syrians who don't speak a word of English.
That includes "no", by the way.
Posted by: Liberal Idiot Judge at October 23, 2016 06:24 PM (Tyii7)
Bill Clinton speaks English and he's not Syrian...he's Arkansian.
they will be raped by Syrians who don't speak a word of English.
That includes "no", by the way.
Posted by: Liberal Idiot Judge at October 23, 2016 06:24 PM (Tyii7)
Bill Clinton speaks English and he's not Syrian...he's Arkansian.
Posted by: Hairyback Guy at October 23, 2016 06:26 PM (ej1L0)
240
Just want to say DAMN DRUDGE for the photos of Frau Gruppencankles that he has up right now.
*shudder*
Just want to say DAMN DRUDGE for the photos of Frau Gruppencankles that he has up right now.
*shudder*
Posted by: IllTemperedCur at October 23, 2016 06:26 PM (LuZz8)
241
1st to the Pet Thread!
Posted by: Barak Obama at October 23, 2016 06:27 PM (lpNIx)
Posted by: redc1c4 at October 23, 2016 06:27 PM (i/VQi)
243
240
Just want to say DAMN DRUDGE for the photos of Frau Gruppencankles that he has up right now.
*shudder*
Posted by: IllTemperedCur at October 23, 2016 06:26 PM (LuZz
Right?!?!
LMFAO!
Just want to say DAMN DRUDGE for the photos of Frau Gruppencankles that he has up right now.
*shudder*
Posted by: IllTemperedCur at October 23, 2016 06:26 PM (LuZz
Right?!?!
LMFAO!
Posted by: Pepe, The Irredeemable at October 23, 2016 06:27 PM (lpNIx)
244
Just want to say DAMN DRUDGE for the photos of Frau Gruppencankles that he has up right now.
*shudder*
Posted by: IllTemperedCur at October 23, 2016 06:26 PM (LuZz
Yeah, imagine that shrieking at us for the next four years. (I don't think she'll make it to eight.)
*shudder*
Posted by: IllTemperedCur at October 23, 2016 06:26 PM (LuZz
Yeah, imagine that shrieking at us for the next four years. (I don't think she'll make it to eight.)
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:28 PM (928Aa)
245
how is that even possible?
Posted by: redc1c4
-----------------
I know, right?
Well, bacon is expensive and I'm poor, so there's that.
And I use it quite often in /on vegs. I'm always amazed when I see someone's kitchen, and they DON'T have a mason jar of bacon grease on the back of the stove. "What do you do with the bacon grease? What?!?! You throw it away?!?!"
how is that even possible?
Posted by: redc1c4
-----------------
I know, right?
Well, bacon is expensive and I'm poor, so there's that.
And I use it quite often in /on vegs. I'm always amazed when I see someone's kitchen, and they DON'T have a mason jar of bacon grease on the back of the stove. "What do you do with the bacon grease? What?!?! You throw it away?!?!"
Posted by: Chi - #FreeCthulhu! at October 23, 2016 06:31 PM (/Z9VQ)
246
Weird Al does a music video with Donald and hillary clinton.
https://www.youtube.com/watch?v=FdBF6h7oH5I
Weird Al does a music video with Donald and hillary clinton.
https://www.youtube.com/watch?v=FdBF6h7oH5I
Posted by: Soothsayer at October 23, 2016 06:33 PM (Wpz0e)
247
"94 Anyone have a Zoe's Kitchen nearby?"
We have several.
Went for the first time ever just this week.
Ah....Meh.
I'll live if I never go to another.
Unlike Popey's.
Or Chick-Fil-A
We have several.
Went for the first time ever just this week.
Ah....Meh.
I'll live if I never go to another.
Unlike Popey's.
Or Chick-Fil-A
Posted by: Brako Bama, Canine Cusinist at October 23, 2016 06:34 PM (J+eG2)
248
My bacon fat lives in the fridge but I confess I never used to save it until I started baking up a large batch of bacon to just quick heat later. And Chi is correct, so yummy tossed on the veggies. I think people who don't like veggies need to try them tossed or fried in bacon grease and see if that doesn't change their minds.
Posted by: PaleRider at October 23, 2016 06:34 PM (Jen0I)
249
240 IllTemperedCur
That picture of Hillary will wilt a 17 year old quarterback surrounded by cheerleaders, even after taking Viagra.
Yikes!
That picture of Hillary will wilt a 17 year old quarterback surrounded by cheerleaders, even after taking Viagra.
Yikes!
Posted by: NaCly Dog at October 23, 2016 06:34 PM (u82oZ)
Posted by: Village Idiot's Apprentice at October 23, 2016 06:35 PM (J+eG2)
251
So, if you put your turkey in a microwave oven and
then put that oven on a spaceship and left the door open but wedged a
fork in the door-latch hole so the microwave would still keep going
even if the door was open and then you pointed the open end of the
microwave toward a light-sail attached to the ship then you could
delivered a perfectly cooked turkey to Alpha Centauri just in time for
Intergalactic Thanksgiving!
Posted by: zombie
===========
Whoa
then put that oven on a spaceship and left the door open but wedged a
fork in the door-latch hole so the microwave would still keep going
even if the door was open and then you pointed the open end of the
microwave toward a light-sail attached to the ship then you could
delivered a perfectly cooked turkey to Alpha Centauri just in time for
Intergalactic Thanksgiving!
Posted by: zombie
===========
Whoa
Posted by: Gary Johnson at October 23, 2016 06:36 PM (zu88C)
252
Soaking the beans for a day or a couple of days allows the bean to start germinating and convert some of the not-digestible sugars and starches into easier to digest sugars and starches.
I will soak beans up to a couple of days on the counter. I keep being warned they will turn into natto, but it hasn't happened yet.
I will soak beans up to a couple of days on the counter. I keep being warned they will turn into natto, but it hasn't happened yet.
Posted by: Kindltot at October 23, 2016 06:36 PM (lPUaT)
253
You know what I love, and is hard to find?
Good calf's liver.
My MiL may drive me nuts, but she makes some damn good calf's liver.
Good calf's liver.
My MiL may drive me nuts, but she makes some damn good calf's liver.
Posted by: Village Idiot's Apprentice at October 23, 2016 06:36 PM (J+eG2)
254
Hmmm. I wonder if I could get by with no pants if I wear a tasteful apron?
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:21 PM (928Aa)
---
Jane, it would be a big morale booster for your poor invalid hubbie.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:21 PM (928Aa)
---
Jane, it would be a big morale booster for your poor invalid hubbie.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:36 PM (EnKk6)
255
chi, I can't imagine making fresh string beans without sautéing them in bacon fat first.
I think bacon fat has it own level in the food pyramid. Or maybe it's its own pyramid.
I think bacon fat has it own level in the food pyramid. Or maybe it's its own pyramid.
Posted by: RickZ at October 23, 2016 06:36 PM (z1o2c)
256
Jane, it would be a big morale booster for your poor invalid hubbie.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:36 PM (EnKk6)
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:36 PM (EnKk6)
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:38 PM (928Aa)
257
I've been saving bacon fat forever. I can't even imagine not having it in the fridge.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:39 PM (928Aa)
258
There is nothing better than a Ritz as it sitz.
Posted by: Skip
I never heard of using Ritz in a sitz bath. Is this a thing?
Posted by: olddog in mo at October 23, 2016 05:54 PM
Just for the record I say that often. The correct spelling would be sits.
They are good with toppings but just as fine the way they are.
Posted by: Skip
I never heard of using Ritz in a sitz bath. Is this a thing?
Posted by: olddog in mo at October 23, 2016 05:54 PM
Just for the record I say that often. The correct spelling would be sits.
They are good with toppings but just as fine the way they are.
Posted by: Skip at October 23, 2016 06:40 PM (sWbjH)
259
Jane, it would be a big morale booster for your poor invalid hubbie.
Plus she just told us she has an equestrienne's butt and legs.
That's a visual that sticks.
Plus she just told us she has an equestrienne's butt and legs.
That's a visual that sticks.
Posted by: Bandersnatch at October 23, 2016 06:40 PM (mgbwf)
260
If you google make ahead turkey gravy, you'll find lots of recipes. I have been making mu gravy 2 days before Thanksgiving for years. Start warming it up while the bird is still cooking, slowly and stir it often.
Posted by: Susanamantha at October 23, 2016 06:40 PM (uf79c)
261
Now that the temperature has dropped to sub 80's , or as we call it in Georgia "below freezing" it's time for the first batch of chili !
It should be simmered and sufficiently congealed by late Wednesday.
Now that the temperature has dropped to sub 80's , or as we call it in Georgia "below freezing" it's time for the first batch of chili !
It should be simmered and sufficiently congealed by late Wednesday.
Posted by: Mortimer, deplorable at October 23, 2016 06:40 PM (zu88C)
262
Baseball Nood
Posted by: Skip at October 23, 2016 06:42 PM (sWbjH)
Posted by: Mr. Ed at October 23, 2016 06:42 PM (eiFlk)
264
Nood
Posted by: tbodie at October 23, 2016 06:43 PM (Bpc14)
265
I know this is horrible, but I don't have a strip of bacon in the house.. I don't like the taste and the smokey flavor. My husband loves the stuff so he has to buy it if he wants it. I can't imagine cooking with it, but he knows all of the recipes that have bacon in them. I refuse to keep the grease tho.
Posted by: Peggy at October 23, 2016 06:43 PM (HBU7W)
266
Off for a nap before inhaling a mess of bigos, than which there is no better meal, excluding anything prepared by or eaten with my angel.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at October 23, 2016 06:44 PM (g9oUq)
267
Plus she just told us she has an equestrienne's butt and legs.
That's a visual that sticks.
Posted by: Bandersnatch at October 23, 2016 06:40 PM (mgbwf)
USED TO, dammit, USED TO! *sigh*
That's a visual that sticks.
Posted by: Bandersnatch at October 23, 2016 06:40 PM (mgbwf)
USED TO, dammit, USED TO! *sigh*
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:45 PM (928Aa)
268
I have a really good green bean casserole recipe I got from my ex father in law.
It starts with a large pot and a pound and a half of Wright's thick sliced bacon cut into approximate squares. Leave about half the grease to season up the cream of mushroom soup.
It starts with a large pot and a pound and a half of Wright's thick sliced bacon cut into approximate squares. Leave about half the grease to season up the cream of mushroom soup.
Posted by: Colonel Kurtz at October 23, 2016 06:46 PM (a94gW)
269
Time to get back on that horse, Jane.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:46 PM (EnKk6)
270
Time to get back on that horse, Jane.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:46 PM (EnKk6)
I really do miss having a horse. Now I just have two elderly cats.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:46 PM (EnKk6)
I really do miss having a horse. Now I just have two elderly cats.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:47 PM (928Aa)
271
I'm also delighted that the FIRST Thanksgiving celebration in the Americas was a Catholic mass in Florida in 1565 with the Spaniards and the Indians participating and celebrating. It's just another fun-fact that makes SJW's heads go explode-y
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
-----------------
RondinellaMamma, yes yes yes yes! Our priest mentions this every Thanksgiving at mass. We all go to mass Thanksgiving morning and of course I cry when we sing America the Beautiful as the recessional hymn.
Nothing tees me off more about Thanksgiving than the SJWs insisting that the Pilgrims were giving thanks to the Indians. Excuse me, the Native Americans. Excuse me, the First Peoples. Whatever.
Posted by: RondinellaMamma at October 23, 2016 04:55 PM (oQQwD)
-----------------
RondinellaMamma, yes yes yes yes! Our priest mentions this every Thanksgiving at mass. We all go to mass Thanksgiving morning and of course I cry when we sing America the Beautiful as the recessional hymn.
Nothing tees me off more about Thanksgiving than the SJWs insisting that the Pilgrims were giving thanks to the Indians. Excuse me, the Native Americans. Excuse me, the First Peoples. Whatever.
Posted by: bluebell at October 23, 2016 06:49 PM (uHcnA)
272
270
Time to get back on that horse, Jane.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:46 PM (EnKk6)
I really do miss having a horse. Now I just have two elderly cats.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:47 PM (928Aa)
Must be a pain in the ass to get them saddled.....
270
Time to get back on that horse, Jane.
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:46 PM (EnKk6)
I really do miss having a horse. Now I just have two elderly cats.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:47 PM (928Aa)
Must be a pain in the ass to get them saddled.....
Posted by: IllTemperedCur at October 23, 2016 06:50 PM (LuZz8)
273
Is that pork kosher?
Posted by: Insomniac - Irredeemably Deplorable at October 23, 2016 06:53 PM (0mRoj)
274
Darn it, I've been gone all afternoon and missed the food thread and now everyone is going to run off to the baseball thread. And I love Thanksgiving and I've had it every year at my house for the last 22 years and dammit people I have a lot to say! But I won't.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell at October 23, 2016 06:54 PM (uHcnA)
275
I really do miss having a horse. Now I just have two elderly cats.
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:47 PM (928Aa)
Man, that old Super Bowl commercial where they were herding cats was hilarious!
Posted by: Jane D'oh, Deplorable Redneck Queen at October 23, 2016 06:47 PM (928Aa)
Man, that old Super Bowl commercial where they were herding cats was hilarious!
Posted by: tbodie at October 23, 2016 06:55 PM (Bpc14)
276
274 Darn it, I've been gone all afternoon and missed the food thread and now everyone is going to run off to the baseball thread. And I love Thanksgiving and I've had it every year at my house for the last 22 years and dammit people I have a lot to say! But I won't.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell at October 23, 2016 06:54 PM (uHcnA)
I'm here. I don't care one whit about baseball either.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell at October 23, 2016 06:54 PM (uHcnA)
I'm here. I don't care one whit about baseball either.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 06:55 PM (0mRoj)
277
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Do you mean with or without?
Last year I finally convinced Mommy that nobody likes turkey and she made a terrific roast beast.
Do you mean with or without?
Last year I finally convinced Mommy that nobody likes turkey and she made a terrific roast beast.
Posted by: Bandersnatch at October 23, 2016 06:56 PM (mgbwf)
278
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell at October 23, 2016 06:54 PM (uHcnA)
So what is the 22 year old tradition at Casa bluebell, if you don't mind me asking?
Posted by: bluebell at October 23, 2016 06:54 PM (uHcnA)
So what is the 22 year old tradition at Casa bluebell, if you don't mind me asking?
Posted by: tbodie at October 23, 2016 06:56 PM (Bpc14)
279
Must be a pain in the ass to get them saddled.....
Posted by: IllTemperedCur at October 23, 2016 06:50 PM (LuZz
Pffft. Try getting the shoes nailed on.
Posted by: IllTemperedCur at October 23, 2016 06:50 PM (LuZz
Pffft. Try getting the shoes nailed on.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 06:56 PM (0mRoj)
280
>>>I've always (pr at least since the BSG prequel) wanted to go into Zoe's Kitchen, ask if they have a toaster, and then ask them if they shouldn't set her free.
Just had an "alternate timeline" experience. I could've sworn BSG was written by Orson Scott Card, but it was someone named Glen Larson.
Just had an "alternate timeline" experience. I could've sworn BSG was written by Orson Scott Card, but it was someone named Glen Larson.
Posted by: Steve and Cold Bear at October 23, 2016 06:57 PM (dtWKK)
281
"253 You know what I love, and is hard to find?
Good calf's liver."
I'll say it's hard to find. I've never found any liver
that was good.
"253 You know what I love, and is hard to find?
Good calf's liver."
I'll say it's hard to find. I've never found any liver
that was good.
Posted by: Frankly at October 23, 2016 06:58 PM (+5247)
282
255 chi, I can't imagine making fresh string beans without sauteing them in bacon fat first.
I think bacon fat has it own level in the food pyramid. Or maybe it's its own pyramid.
Posted by: RickZ
-------------
Tell me about it.
Green beans and bacon grease is a march made in heaven. And if by some strange chance I still have bacon in the house, the beans get sautéed with lardons.
I think bacon fat has it own level in the food pyramid. Or maybe it's its own pyramid.
Posted by: RickZ
-------------
Tell me about it.
Green beans and bacon grease is a march made in heaven. And if by some strange chance I still have bacon in the house, the beans get sautéed with lardons.
Posted by: Chi - #FreeCthulhu! at October 23, 2016 06:58 PM (Ntnpb)
283
281
"253 You know what I love, and is hard to find?
Good calf's liver."
I'll say it's hard to find. I've never found any liver
that was good.
Posted by: Frankly at October 23, 2016 06:58 PM (+5247)
Census taker isn't bad.
"253 You know what I love, and is hard to find?
Good calf's liver."
I'll say it's hard to find. I've never found any liver
that was good.
Posted by: Frankly at October 23, 2016 06:58 PM (+5247)
Census taker isn't bad.
Posted by: Hannibal Lecter at October 23, 2016 06:58 PM (0mRoj)
284
Bander! And you, a New Englander!
Actually, shouldn't you have lobstah or scrod or something aquatic?
*waves at Bluebell*
Actually, shouldn't you have lobstah or scrod or something aquatic?
*waves at Bluebell*
Posted by: All Hail Eris, Literate Savage at October 23, 2016 06:58 PM (EnKk6)
Posted by: Mortimer, deplorable at October 23, 2016 06:58 PM (zu88C)
286
285
Posted by: bluebell
====
Hi bluebell!
I'm makin CHILI !
Posted by: Mortimer, deplorable at October 23, 2016 06:58 PM (zu88C)
No carrots, I presume.
So forgive me if you've talked about this before, but what happened with your latest job interview?
Posted by: bluebell
====
Hi bluebell!
I'm makin CHILI !
Posted by: Mortimer, deplorable at October 23, 2016 06:58 PM (zu88C)
No carrots, I presume.
So forgive me if you've talked about this before, but what happened with your latest job interview?
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:00 PM (0mRoj)
287
Laurie got offended that I used the word "puke", but to me, that's what her dinner tasted like.
Laurie got offended that I used the word "puke", but to me, that's what her dinner tasted like.
Posted by: Jack Handey at October 23, 2016 07:00 PM (+5247)
288
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Do you mean with or without?
Last year I finally convinced Mommy that nobody likes turkey and she made a terrific roast beast.
Posted by: Bandersnatch at October 23, 2016 06:56 PM (mgbwf)
--------------------
Oh good heavens. Did I really get so caught up in my tantrum that I flubbed my penultimate line? Yes, yes I did.
It is unAmerican to have Thanksgiving WITHOUT turkey.
Thank you Bander for catching that. I shall arrange to have a drone deliver Mill Wharf lobster bisque to you tout de suite.
Do you mean with or without?
Last year I finally convinced Mommy that nobody likes turkey and she made a terrific roast beast.
Posted by: Bandersnatch at October 23, 2016 06:56 PM (mgbwf)
--------------------
Oh good heavens. Did I really get so caught up in my tantrum that I flubbed my penultimate line? Yes, yes I did.
It is unAmerican to have Thanksgiving WITHOUT turkey.
Thank you Bander for catching that. I shall arrange to have a drone deliver Mill Wharf lobster bisque to you tout de suite.
Posted by: bluebell at October 23, 2016 07:01 PM (uHcnA)
289
About six years ago, I fired up the gas grill, and did everything on the grill.
Roast vegetables
Mashed Taters
Stuffing
Turkey
Gravy.
Yes, even the apple pie.
Roast vegetables
Mashed Taters
Stuffing
Turkey
Gravy.
Yes, even the apple pie.
Posted by: Village Idiot's Apprentice at October 23, 2016 07:01 PM (J+eG2)
290
I'm makin CHILI !
Posted by: Mortimer, deplorable at October 23, 2016 06:58 PM (zu88C)
You bought carrot, right?
Posted by: Mortimer, deplorable at October 23, 2016 06:58 PM (zu88C)
You bought carrot, right?
Posted by: RickZ at October 23, 2016 07:01 PM (z1o2c)
291
#218 Lately I've been using mayonnaise instead of butter
on my grilled cheese sandwiches, and they are fantastic! Grilled to
golden, toasty perfection! And the bread doesn't tear when you spread
the mayonnaise. Try it - you'll like it!
Posted by: biancaneve at October 23, 2016 06:11 PM (IKOfL)
I'm definitely going to try this!
on my grilled cheese sandwiches, and they are fantastic! Grilled to
golden, toasty perfection! And the bread doesn't tear when you spread
the mayonnaise. Try it - you'll like it!
Posted by: biancaneve at October 23, 2016 06:11 PM (IKOfL)
I'm definitely going to try this!
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 07:02 PM (BcNLK)
292
So what is the 22 year old tradition at Casa bluebell, if you don't mind me asking?
Posted by: tbodie at October 23, 2016 06:56 PM (Bpc14)
------------
Why tbodie, I'm so glad you asked!
Lots of people, first of all. There are 7 of us anyway, and we always have somewhere between 10 and 25, usually around 15 or 16. Anyone in my husband's office or my kids' friends or at church that we know doesn't have family nearby and can't go home, they come to our house. (We call them our orphans.)
I make all the food. Except now my son has started making the pies. But I don't let anyone else bring food because I want them to have the day completely off, and I love love love Thanksgiving food.
Next I will tell you about the menu, but I don't want people to think there's a movie review in here . . . .
Posted by: tbodie at October 23, 2016 06:56 PM (Bpc14)
------------
Why tbodie, I'm so glad you asked!
Lots of people, first of all. There are 7 of us anyway, and we always have somewhere between 10 and 25, usually around 15 or 16. Anyone in my husband's office or my kids' friends or at church that we know doesn't have family nearby and can't go home, they come to our house. (We call them our orphans.)
I make all the food. Except now my son has started making the pies. But I don't let anyone else bring food because I want them to have the day completely off, and I love love love Thanksgiving food.
Next I will tell you about the menu, but I don't want people to think there's a movie review in here . . . .
Posted by: bluebell at October 23, 2016 07:04 PM (uHcnA)
293
I wouldn't want Thanksgiving without Turkey
Posted by: Skip at October 23, 2016 07:04 PM (sWbjH)
294
"I'll say it's hard to find. I've never found any liver
that was good.
Posted by: Frankly at October 23, 2016 06:58 PM (+5247) "
My late mother would make calf's liver.
Somehow, the butcher always sold her the tough, dried out bad liver.
I grew up thinking calf's liver was supposed to be tough and dry, with a weird dry flavor.
I know, is dry really a flavor?
Then one day my Mother in Law made it.
Couldn't get enough of it.
She must get it from a different butcher.
that was good.
Posted by: Frankly at October 23, 2016 06:58 PM (+5247) "
My late mother would make calf's liver.
Somehow, the butcher always sold her the tough, dried out bad liver.
I grew up thinking calf's liver was supposed to be tough and dry, with a weird dry flavor.
I know, is dry really a flavor?
Then one day my Mother in Law made it.
Couldn't get enough of it.
She must get it from a different butcher.
Posted by: Village Idiot's Apprentice at October 23, 2016 07:05 PM (J+eG2)
295
I refuse to keep the grease tho.
Posted by: Peggy
-----------------
Mail it my house. I'll even send you the mason jar.
274 Darn it, I've been gone all afternoon and missed the food thread and now everyone is going to run off to the baseball thread. And I love Thanksgiving and I've had it every year at my house for the last 22 years and dammit people I have a lot to say! But I won't.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell
--------------------
I have absolve room interest in watching sports, so I'm hanging here for a while...
What do you cook if not turkey? Ham? Prime rib? Lasagna?
Posted by: Peggy
-----------------
Mail it my house. I'll even send you the mason jar.
274 Darn it, I've been gone all afternoon and missed the food thread and now everyone is going to run off to the baseball thread. And I love Thanksgiving and I've had it every year at my house for the last 22 years and dammit people I have a lot to say! But I won't.
Although I do think it's rather sacrilegious to even think of having Thanksgiving with turkey. There, I said it.
Posted by: bluebell
--------------------
I have absolve room interest in watching sports, so I'm hanging here for a while...
What do you cook if not turkey? Ham? Prime rib? Lasagna?
Posted by: Chi - #FreeCthulhu! at October 23, 2016 07:05 PM (Ntnpb)
296
I am a New Englander, but Mommy lives in PA and grew up in New Jersey. (Somehow had the sense to marry a New Englander).
Sort of Thanksgiving-ish: there's a quote from some Pilgrims' letters complaining of hard times (in the book "Cod, A Biography of the Fish that Changed the World") in which they lament that times are so hard that they have nothing to offer their guests but lobster.
Sort of Thanksgiving-ish: there's a quote from some Pilgrims' letters complaining of hard times (in the book "Cod, A Biography of the Fish that Changed the World") in which they lament that times are so hard that they have nothing to offer their guests but lobster.
Posted by: Bandersnatch at October 23, 2016 07:05 PM (mgbwf)
297
I grew up thinking calf's liver was supposed to be tough and dry, with a weird dry flavor.
I know, is dry really a flavor?
Then one day my Mother in Law made it.
Couldn't get enough of it.
She must get it from a different butcher.
Posted by: Village Idiot's Apprentice at October 23, 2016 07:05 PM (J+eG2)
That wasn't calf...
I know, is dry really a flavor?
Then one day my Mother in Law made it.
Couldn't get enough of it.
She must get it from a different butcher.
Posted by: Village Idiot's Apprentice at October 23, 2016 07:05 PM (J+eG2)
That wasn't calf...
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:06 PM (0mRoj)
298
We generally have a nice roast leg of lamb for Thanksgiving. Neither of us is that keen on turkey - sometimes, we don't even have it for Christmas.
Now, for a roast you really want bone-in. But that's hard to find on the High Plains, as opposed to the UK, where it's cheaper than beef. I think we have one left, in the freezer, which will get us though November. Not sure what happens after that.
So, what can you do with a boneless cut of lamb? Think stew. The following has no quantities attached - I do it all by eye and taste. Heck, on the rare occasions that I measure rice, I do so in fistfuls.
Chop up some onions. Throw them in a stewpot to not-quite carmelise.
Chop up some lamb, 1"-ish cubes is good. Add that to the pot and let it seal.
Slice some zucchini, crosswise not lengthwise. Set it on the side.
Take some eggplant, top and tail it, cut off half of the skin, in stripes, then chop it up so that some pieces have skin, some don't and some have a bit. Set it on the side.
Take a metric fuckton of okra. Small succulent ones, not big woody ones. Top and tail them. Set them on the side.
Get a bunch of tomato paste, put it in a big jug and dissolve it in hot water. Add lemon juice, salt, pepper and crushed, dried rosemary.
Pour the tomato based sauce into the pot, add the vegetables and however much more water you think it needs and slowly bring it to the boil.
Turn it down to a low simmer, taste it and adjust the flavour by adding more tomato paste, lemon juice (those two balance each other), salt, rosemary or pepper until you think it's right.
Let it simmer for as long as you can stand, then enjoy.
It's even better when reheated the next day, so use a big pot!
Now, for a roast you really want bone-in. But that's hard to find on the High Plains, as opposed to the UK, where it's cheaper than beef. I think we have one left, in the freezer, which will get us though November. Not sure what happens after that.
So, what can you do with a boneless cut of lamb? Think stew. The following has no quantities attached - I do it all by eye and taste. Heck, on the rare occasions that I measure rice, I do so in fistfuls.
Chop up some onions. Throw them in a stewpot to not-quite carmelise.
Chop up some lamb, 1"-ish cubes is good. Add that to the pot and let it seal.
Slice some zucchini, crosswise not lengthwise. Set it on the side.
Take some eggplant, top and tail it, cut off half of the skin, in stripes, then chop it up so that some pieces have skin, some don't and some have a bit. Set it on the side.
Take a metric fuckton of okra. Small succulent ones, not big woody ones. Top and tail them. Set them on the side.
Get a bunch of tomato paste, put it in a big jug and dissolve it in hot water. Add lemon juice, salt, pepper and crushed, dried rosemary.
Pour the tomato based sauce into the pot, add the vegetables and however much more water you think it needs and slowly bring it to the boil.
Turn it down to a low simmer, taste it and adjust the flavour by adding more tomato paste, lemon juice (those two balance each other), salt, rosemary or pepper until you think it's right.
Let it simmer for as long as you can stand, then enjoy.
It's even better when reheated the next day, so use a big pot!
Posted by: the other rob at October 23, 2016 07:06 PM (bjhxW)
299
"times are so hard that they have nothing to offer their guests but lobster."
jwest hates when that happens too.
jwest hates when that happens too.
Posted by: Village Idiot's Apprentice at October 23, 2016 07:07 PM (J+eG2)
300
WTH, autocucumber?
*absolutely zero interest...
*absolutely zero interest...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 07:07 PM (Ntnpb)
301
We invited you palefaces to thanksgiving dinner. You should invite some Syrians and Somalians to yours.
Posted by: Elizabeth Warren at October 23, 2016 07:07 PM (dtWKK)
Posted by: Village Idiot's Apprentice at October 23, 2016 07:08 PM (J+eG2)
303
Heresy. The tomato is the only vegetable that should be introduced into chili. And it's not a vegetable.
=====
So forgive me if you've talked about this before, but what happened with your latest job interview?
Posted by: Insomniac
=====
Hey Insomniac!
They told me that after my third round of interviews that they were preparing an offer. It was a management position and for some weird reason, they had my future employees interview me.
0o
-
Since they are competing for the same job, I can't imagine that my reviews were stellar.
No offer happened as promised. I would have to guess that No Offer Friday will be closely followed by It's Not You It's Us Monday.
=====
So forgive me if you've talked about this before, but what happened with your latest job interview?
Posted by: Insomniac
=====
Hey Insomniac!
They told me that after my third round of interviews that they were preparing an offer. It was a management position and for some weird reason, they had my future employees interview me.
0o
-
Since they are competing for the same job, I can't imagine that my reviews were stellar.
No offer happened as promised. I would have to guess that No Offer Friday will be closely followed by It's Not You It's Us Monday.
Posted by: Mortimer, deplorable at October 23, 2016 07:08 PM (zu88C)
304
For appetizers, I've learned over the year not to put out anything too heavy since we have a huge meal, so it's usually veggies and dip (and I've tried them all; reluctantly I've gone back to the basic onion dip because it makes Mr. Bluebell happy), and these awesome roasted pecans.
Turkey, gravy, mashed potatoes (use butter and sour cream), sweet potato casserole (sans marshmallows, thank you, but avec chopped pecans), green beans with lemon and pine nuts, roasted brussels sprouts with bacon, Butterhorn rolls, jellied cranberry sauce (homemade), cranberry chutney.
Pecan pie (2), apple crumble pie, pumpkin pie, Toll house pie (I started making this for the kids and now they won't let me stop). Whipped cream to go with.
Whatever booze, beer, wine, etc. people want. And sparkling cider.
Best part: breakfast the next day consists solely of pie. Family tradition.
Turkey, gravy, mashed potatoes (use butter and sour cream), sweet potato casserole (sans marshmallows, thank you, but avec chopped pecans), green beans with lemon and pine nuts, roasted brussels sprouts with bacon, Butterhorn rolls, jellied cranberry sauce (homemade), cranberry chutney.
Pecan pie (2), apple crumble pie, pumpkin pie, Toll house pie (I started making this for the kids and now they won't let me stop). Whipped cream to go with.
Whatever booze, beer, wine, etc. people want. And sparkling cider.
Best part: breakfast the next day consists solely of pie. Family tradition.
Posted by: bluebell at October 23, 2016 07:10 PM (uHcnA)
305
Since they are competing for the same job, I can't imagine that my reviews were stellar.
No offer happened as promised. I would have to guess that No Offer Friday will be closely followed by It's Not You It's Us Monday.
Posted by: Mortimer, deplorable at October 23, 2016 07:08 PM (zu88C)
Talk about getting blueballed. Hopefully they're just slow. Seems like an awful lot of effort on both sides just to end up giving you the brushoff.
No offer happened as promised. I would have to guess that No Offer Friday will be closely followed by It's Not You It's Us Monday.
Posted by: Mortimer, deplorable at October 23, 2016 07:08 PM (zu88C)
Talk about getting blueballed. Hopefully they're just slow. Seems like an awful lot of effort on both sides just to end up giving you the brushoff.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:10 PM (0mRoj)
306
I like your all-comers Thanksgiving tradition, bluebell.
One of my favorite Thanksgivings was when I was in grad school in NYC and neither then-wife nor I wanted to go home for Thanksgiving. I invited a bunch of foreign students to our house.
(Yes, I cooked turkey. I'm better at it than Mommy).
It was fun to have Africans and Japanese and various Euros over to show them what an American Thanksgiving is.
One of my favorite Thanksgivings was when I was in grad school in NYC and neither then-wife nor I wanted to go home for Thanksgiving. I invited a bunch of foreign students to our house.
(Yes, I cooked turkey. I'm better at it than Mommy).
It was fun to have Africans and Japanese and various Euros over to show them what an American Thanksgiving is.
Posted by: Bandersnatch at October 23, 2016 07:11 PM (mgbwf)
307
Sort of Thanksgiving-ish: there's a quote from some Pilgrims' letters complaining of hard times (in the book "Cod, A Biography of the Fish that Changed the World") in which they lament that times are so hard that they have nothing to offer their guests but lobster.
Posted by: Bandersnatch at October 23, 2016 07:05 PM (mgbwf)
---------------
WE HAVE THAT BOOK!!! And the kids' version as well!
Posted by: Bandersnatch at October 23, 2016 07:05 PM (mgbwf)
---------------
WE HAVE THAT BOOK!!! And the kids' version as well!
Posted by: bluebell at October 23, 2016 07:11 PM (uHcnA)
308
Yoo hoo Eris! Did you go to Renfest and have your food on a stick?
Mortimer, all hope is not lost! I didn't realize that was the situation, that there was still a chance. Keep thinking positive!
Hi Chi! No, I'm just a crappy typist. We do have turkey for Thanksgiving. Prime rib for Christmas. Ham for Easter. No deviations allowed.
Mortimer, all hope is not lost! I didn't realize that was the situation, that there was still a chance. Keep thinking positive!
Hi Chi! No, I'm just a crappy typist. We do have turkey for Thanksgiving. Prime rib for Christmas. Ham for Easter. No deviations allowed.
Posted by: bluebell at October 23, 2016 07:15 PM (uHcnA)
309
Bander, that must have been a fun Thanksgiving. My Italian friend and her family used to come every year because her family had all moved to Canada, so celebrated in October, and her husband's family was in California. One year her parents came from Canada to have it with us too. Lots of fun.
We have orphans for Easter too. One year we even had a Muslim guy (translator who worked for my husband doing work you all would approve of). I made him a steak while we all had ham. He was a great guy and really enjoyed himself.
We have orphans for Easter too. One year we even had a Muslim guy (translator who worked for my husband doing work you all would approve of). I made him a steak while we all had ham. He was a great guy and really enjoyed himself.
Posted by: bluebell at October 23, 2016 07:19 PM (uHcnA)
310
Hmmm. You guys promised you'd stay and play but looks like you've gone off to eat dinner. Maybe I scared you. Sorry.
Posted by: bluebell at October 23, 2016 07:21 PM (uHcnA)
311
Next I will tell you about the menu, but I don't want people to think there's a movie review in here . . . .
Posted by: bluebell at October 23, 2016 07:04 PM (uHcnA)
Ha!
Posted by: bluebell at October 23, 2016 07:04 PM (uHcnA)
Ha!
Posted by: tbodie at October 23, 2016 07:22 PM (Bpc14)
312
Screw the food. I, for one, am looking forward to hearing smug little know-it-alls telling us why ObamaCare is still awesome.
Screw the food. I, for one, am looking forward to hearing smug little know-it-alls telling us why ObamaCare is still awesome.
Posted by: Krebs v Carnot: Epic Battle of the Deplorable Cycling Stars (TM) at October 23, 2016 07:22 PM (BK3ZS)
313
310 Hmmm. You guys promised you'd stay and play but looks like you've gone off to eat dinner. Maybe I scared you. Sorry.
Posted by: bluebell at October 23, 2016 07:21 PM (uHcnA)
To be fair, you are rather intimidating. Terrifying even.
Posted by: bluebell at October 23, 2016 07:21 PM (uHcnA)
To be fair, you are rather intimidating. Terrifying even.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:22 PM (0mRoj)
314
Cape Cod girls they have no combs, heave away! Heave away!
They comb their hair with codfish bones
And we're bound for Australia!
They comb their hair with codfish bones
And we're bound for Australia!
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 07:24 PM (BcNLK)
315
Talk about getting blueballed. Hopefully they're just slow. Seems
like an awful lot of effort on both sides just to end up giving you the
brushoff.
====
I NO RITE?
This would be the 12th or 13th similar brushoff within 2 months. Each time I was really prepared and stunned when it didn't pan out.
I don't remember employers lying this much before, but it has been a while.
Talk about getting blueballed. Hopefully they're just slow. Seems
like an awful lot of effort on both sides just to end up giving you the
brushoff.
====
I NO RITE?
This would be the 12th or 13th similar brushoff within 2 months. Each time I was really prepared and stunned when it didn't pan out.
I don't remember employers lying this much before, but it has been a while.
Posted by: Mortimer, deplorable at October 23, 2016 07:24 PM (zu88C)
316
To be fair, you are rather intimidating. Terrifying even.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:22 PM (0mRoj)
--------------
I'm sorry. Don't mind me. No one here at my house does.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:22 PM (0mRoj)
--------------
I'm sorry. Don't mind me. No one here at my house does.
Posted by: bluebell at October 23, 2016 07:26 PM (uHcnA)
317
This would be the 12th or 13th similar brushoff within 2 months. Each time I was really prepared and stunned when it didn't pan out.
I don't remember employers lying this much before, but it has been a while.
Posted by: Mortimer, deplorable at October 23, 2016 07:24 PM (zu88C)
Man, that really stinks. I've had mixed experiences with the handful of potential employers I've dealt with over the last year or so, but in general common courtesy seems to be sorely lacking.
I don't remember employers lying this much before, but it has been a while.
Posted by: Mortimer, deplorable at October 23, 2016 07:24 PM (zu88C)
Man, that really stinks. I've had mixed experiences with the handful of potential employers I've dealt with over the last year or so, but in general common courtesy seems to be sorely lacking.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:28 PM (0mRoj)
318
I have been told that "age-discrimination" figure into it.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
Posted by: Mortimer, deplorable at October 23, 2016 07:35 PM (zu88C)
319
#317 Man, that really stinks. I've had mixed experiences
with the handful of potential employers I've dealt with over the last
year or so, but in general common courtesy seems to be sorely lacking.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:28 PM (0mRoj)
#318 I have been told that "age-discrimination" figure into it.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
================I'm beginning to believe it. For whatever reason, I feel valueless.
with the handful of potential employers I've dealt with over the last
year or so, but in general common courtesy seems to be sorely lacking.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:28 PM (0mRoj)
#318 I have been told that "age-discrimination" figure into it.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
================I'm beginning to believe it. For whatever reason, I feel valueless.
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 07:45 PM (BcNLK)
320
Yoo hoo Eris! Did you go to Renfest and have your food on a stick?
Posted by: bluebell at October 23, 2016 07:15 PM (uHcnA)
---
No, I had mine served in pint glasses.
Oh, the things I saw at RenFest. The funniest was a Furry fox smoking a cigarette at the wine pavilion. That just tickled me for some reason. There was an entire contingent of Boba Fetts in full kit plus kilts; the aforementioned Spider-Pope; a lovely gentleman in a unicorn print onesie with metallic codpiece and cape; orc pirates; a little girl in a witch costume tied to a stake on her back and little flames and kindling along the hem of her skirt; a couple Danaerisii and a Baratheon; butch faeries; wizards, witches, warlocks, and goblins; biker Vikings; and one seriously creepy-awesome guy in a full suit of back leather armor (I of course had my picture taken with him). There was so much visual assault one simply didn't know where to look!
Posted by: bluebell at October 23, 2016 07:15 PM (uHcnA)
---
No, I had mine served in pint glasses.
Oh, the things I saw at RenFest. The funniest was a Furry fox smoking a cigarette at the wine pavilion. That just tickled me for some reason. There was an entire contingent of Boba Fetts in full kit plus kilts; the aforementioned Spider-Pope; a lovely gentleman in a unicorn print onesie with metallic codpiece and cape; orc pirates; a little girl in a witch costume tied to a stake on her back and little flames and kindling along the hem of her skirt; a couple Danaerisii and a Baratheon; butch faeries; wizards, witches, warlocks, and goblins; biker Vikings; and one seriously creepy-awesome guy in a full suit of back leather armor (I of course had my picture taken with him). There was so much visual assault one simply didn't know where to look!
Posted by: All Hail Eris, Literate Savage at October 23, 2016 07:49 PM (EnKk6)
321
319 #317 Man, that really stinks. I've had mixed experiences
with the handful of potential employers I've dealt with over the last
year or so, but in general common courtesy seems to be sorely lacking.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:28 PM (0mRoj)
#318 I have been told that "age-discrimination" figure into it.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
================I'm beginning to believe it. For whatever reason, I feel valueless.
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 07:45 PM (BcNLK)
Join the club.
with the handful of potential employers I've dealt with over the last
year or so, but in general common courtesy seems to be sorely lacking.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:28 PM (0mRoj)
#318 I have been told that "age-discrimination" figure into it.
I am doign my best not to buy into that crap. Once you head down that road, it's excuses from then on.
And your attitude begins to stink. Which potential employers can definitely smell during an interview.
================I'm beginning to believe it. For whatever reason, I feel valueless.
Posted by: Miley, Duchess of the Deplorable Standard Rednecks at October 23, 2016 07:45 PM (BcNLK)
Join the club.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 07:50 PM (0mRoj)
322
Oh my Eris, sounds like a surfeit of Renfesty goodness. I don't even know what most of that is, but it sounds like you took good notes! Would you like to tell me about your costume?
Posted by: bluebell at October 23, 2016 07:57 PM (uHcnA)
323
I went Steampunk. Apart from my fabulous top hat, most of my wardrobe is pretty weird/vintage so I can whip something together easily out of my own closet. Don't know what that says about me... 
Posted by: All Hail Eris, Literate Savage at October 23, 2016 08:01 PM (EnKk6)
324
Bluebell, I always hated being invited to what my upbringing calls a potluck, and not be allowed to bring something.
Last couple of years I have been invited out and I keep getting told I shouldn't bring anything.
This drives me frantic.
Last couple of years I have been invited out and I keep getting told I shouldn't bring anything.
This drives me frantic.
Posted by: Kindltot at October 23, 2016 08:02 PM (lPUaT)
Posted by: All Hail Eris, Literate Savage at October 23, 2016 08:03 PM (EnKk6)
326
NO!
You are not valueless. You are a person that is not defined by your occupation, but rather by your character and your relationships.
A job is a way to make money and it is tough when that PART of your life is uncertain. But it does NOT make YOU valueless or whatever.
Jobs come and go. Your value is constant. Ask those that care about you and they will remind you.
You are not valueless. You are a person that is not defined by your occupation, but rather by your character and your relationships.
A job is a way to make money and it is tough when that PART of your life is uncertain. But it does NOT make YOU valueless or whatever.
Jobs come and go. Your value is constant. Ask those that care about you and they will remind you.
Posted by: Mortimer, deplorable at October 23, 2016 08:04 PM (zu88C)
327
Well said, Mortimer!
Posted by: All Hail Eris, Literate Savage at October 23, 2016 08:06 PM (EnKk6)
328
Mike Hammer isn't around, is he?
Columbo Sunday movie just started, and Mickey Spillane is in this one!
I don't remember this one...
Columbo Sunday movie just started, and Mickey Spillane is in this one!
I don't remember this one...
Posted by: Chi - #FreeCthulhu! at October 23, 2016 08:08 PM (Ntnpb)
329
Posted by: Mortimer, deplorable at October 23, 2016 08:04 PM (zu88C)
I've never been much in the self-esteem department to begin with.
I've never been much in the self-esteem department to begin with.
Posted by: Insomniac - Broken, No Refunds at October 23, 2016 08:09 PM (0mRoj)
330
Kindltot, a potluck is one thing, but being invited to dinner at someone's house is another. I always look at it, when I invite people, that it's my gift to them - I don't want them to have to work!
If you want to bring something food-related, you could always bring something meant for breakfast the next day - or you're a great canner, you could bring something you've grown and canned yourself!
If you want to bring something food-related, you could always bring something meant for breakfast the next day - or you're a great canner, you could bring something you've grown and canned yourself!
Posted by: bluebell at October 23, 2016 08:13 PM (uHcnA)
331
I know this is horrible, but I don't have a strip of bacon in the
house.. I don't like the taste and the smokey flavor. My husband loves
the stuff so he has to buy it if he wants it. I can't imagine cooking
with it, but he knows all of the recipes that have bacon in them. I
refuse to keep the grease tho.
Posted by: Peggy at October 23, 2016 06:43 PM (HBU7W)
---
that would be grounds for divorce in most states...
I know this is horrible, but I don't have a strip of bacon in the
house.. I don't like the taste and the smokey flavor. My husband loves
the stuff so he has to buy it if he wants it. I can't imagine cooking
with it, but he knows all of the recipes that have bacon in them. I
refuse to keep the grease tho.
Posted by: Peggy at October 23, 2016 06:43 PM (HBU7W)
---
that would be grounds for divorce in most states...
Posted by: redc1c4 at October 23, 2016 08:14 PM (i/VQi)
332
I've never been much in the self-esteem department to begin with.
Posted by: Insomniac
====
Meh.
Self-esteem is another fluffy term to describe a feeling. OUr feeling about ourselves do change but they are any more permanent than we let them be.
I am taking advantage of every minute of this "unplanned vacation" to read, write, work on the house, spend time with the kids, and bust my butt on my FULL TIME occupation of cracking the employment code.
I will get in, I will succeed at whatever I obtain and I will ENJOY every minute of the life experience. I will take that experience and learn from it . I will encourage everybody I know that is going through the same thing to STAY IN THE FIGHT.
Life is a struggle. Ask a salmon!
Posted by: Insomniac
====
Meh.
Self-esteem is another fluffy term to describe a feeling. OUr feeling about ourselves do change but they are any more permanent than we let them be.
I am taking advantage of every minute of this "unplanned vacation" to read, write, work on the house, spend time with the kids, and bust my butt on my FULL TIME occupation of cracking the employment code.
I will get in, I will succeed at whatever I obtain and I will ENJOY every minute of the life experience. I will take that experience and learn from it . I will encourage everybody I know that is going through the same thing to STAY IN THE FIGHT.
Life is a struggle. Ask a salmon!
Posted by: Mortimer, deplorable at October 23, 2016 08:16 PM (zu88C)
333
Life is a struggle. Ask a salmon!
Salmon live four years at sea, struggle to get up to the breeding place, fuck once, and die.
Salmon live four years at sea, struggle to get up to the breeding place, fuck once, and die.
Posted by: Bandersnatch at October 23, 2016 08:18 PM (mgbwf)
Posted by: Mortimer, deplorable at October 23, 2016 08:18 PM (zu88C)
335
Salmon live four years at sea, struggle to get up to the breeding place, fuck once, and die.
=====
That converts to 110 in people years.
And it is far better to have fucked and lost than never to have fucked at all.
=====
That converts to 110 in people years.
And it is far better to have fucked and lost than never to have fucked at all.
Posted by: Mortimer, deplorable at October 23, 2016 08:20 PM (zu88C)
336
Jobs come and go. Your value is constant. Ask those that care about you and they will remind you.
Posted by: Mortimer, deplorable at October 23, 2016 08:04 PM (zu88C)
-----------------------
Yes indeedy. You all who are looking for jobs, just keep going. Keep trying. You are good people (obviously, or you wouldn't be here) and the right thing will come along. In the meantime, maybe you could do some volunteer work somewhere? It would get you out of the house, maybe make some friends, even some contacts. Just a thought.
Posted by: Mortimer, deplorable at October 23, 2016 08:04 PM (zu88C)
-----------------------
Yes indeedy. You all who are looking for jobs, just keep going. Keep trying. You are good people (obviously, or you wouldn't be here) and the right thing will come along. In the meantime, maybe you could do some volunteer work somewhere? It would get you out of the house, maybe make some friends, even some contacts. Just a thought.
Posted by: bluebell at October 23, 2016 08:21 PM (uHcnA)
337
Insomniac, did you have a nice time with your kids this weekend? Don't worry, I won't ask what you all did, but I do hope you got a nice picture of all of you.
Posted by: bluebell at October 23, 2016 08:22 PM (uHcnA)
338
So I fashioned a circle of it sized to allow the proper amount of dough
to fit in my oversized pie dishes,butt welded it so now I just plop the
dough in it and roll away,resulting in a uniformly thick crust that fits
perfectly with no waste. And NO cracks at the edges.
OMG, could you make me one? I have no way to make one. I am more than happy to make a donation to your personal fund.
to fit in my oversized pie dishes,butt welded it so now I just plop the
dough in it and roll away,resulting in a uniformly thick crust that fits
perfectly with no waste. And NO cracks at the edges.
OMG, could you make me one? I have no way to make one. I am more than happy to make a donation to your personal fund.
Posted by: Infidel at October 23, 2016 08:22 PM (kjwd/)
339
Mashed Potatoes - Peel Then clean LOTS of potatoes. Boil until tender. Drain.
Use a hand held potato masher and mash with skads of room temperature unsalted butter and (very important) Better Than Bullion low sodium chicken base, At this time you can also add any extraneous flavorings like garlic , shallot or onion. After the initial mash and mix, add more milk than you think you need. You can whip the potatoes or just continue mashing and stirring by hand. They should be just soupy. Cover and place in the holding oven at about 200. Doo these early in your prep. The extra moisture will eventually steam off, but not before eprervecing the mash. The result is the lightest, tastiest thing you never imagined. Helps prevent Thanksgining bloat.
Use a hand held potato masher and mash with skads of room temperature unsalted butter and (very important) Better Than Bullion low sodium chicken base, At this time you can also add any extraneous flavorings like garlic , shallot or onion. After the initial mash and mix, add more milk than you think you need. You can whip the potatoes or just continue mashing and stirring by hand. They should be just soupy. Cover and place in the holding oven at about 200. Doo these early in your prep. The extra moisture will eventually steam off, but not before eprervecing the mash. The result is the lightest, tastiest thing you never imagined. Helps prevent Thanksgining bloat.
Posted by: mark reardon at October 23, 2016 08:24 PM (Byt/g)
340
I will get in, I will succeed at whatever I obtain and I will ENJOY every minute of the life experience. I will take that experience and learn from it . I will encourage everybody I know that is going through the same thing to STAY IN THE FIGHT.
-----------------
Good for you, Mortimer. This is excellent.
-----------------
Good for you, Mortimer. This is excellent.
Posted by: bluebell at October 23, 2016 08:25 PM (uHcnA)
341
Dangergirl, Texas Zombie, Sixkiller, and all the other morons that were at the centexmomee please email me so I can get your special commemorative viynl decal to you. lindafell at the gee male dot see-oh-m.
Posted by: @lindafelldespair(gab.ai)- deplorable, irredeemable, racist, islamaphobe, misogynist, redneck in TEX at October 23, 2016 08:27 PM (JNDQi)
342
I love turkey. It's one of the best things I make.
If you don't like turkey, you probably have never had good turkey.
If you don't like turkey, you probably have never had good turkey.
Posted by: San Franpsycho at October 23, 2016 08:32 PM (EZebt)
Posted by: Atlantic Salmon ftw! at October 23, 2016 08:34 PM (g6yUI)
344
Pacific salmon die after breeding.
Not all salmon do.
Posted by: Atlantic Salmon ftw! at October 23, 2016 08:34 PM (g6yUI)
*BURP*
Not all salmon do.
Posted by: Atlantic Salmon ftw! at October 23, 2016 08:34 PM (g6yUI)
*BURP*
Posted by: Sea Lions hanging out by the fish ladder at October 23, 2016 08:45 PM (lPUaT)
345
yeah, i want a pie crust ring too...
maybe this is a side business for IronGrampa?
or at least a patent, then license the product to someone to flog it for you?
maybe this is a side business for IronGrampa?
or at least a patent, then license the product to someone to flog it for you?
Posted by: redc1c4 at October 23, 2016 09:50 PM (i/VQi)
346
Re Roasted veggies:
Roast parsnip and roast potatoes (instead of mashed or as well as mashed), with rosemary.
Pour some canola oil (higher temp than olive oil) into a baking dish, dump parsnip and potato chunks (quarters / slices) into the dish, turn over to coat all sides, sprinkle with rosemary , bake until crisp and lightly browned.
Delicious
Roast parsnip and roast potatoes (instead of mashed or as well as mashed), with rosemary.
Pour some canola oil (higher temp than olive oil) into a baking dish, dump parsnip and potato chunks (quarters / slices) into the dish, turn over to coat all sides, sprinkle with rosemary , bake until crisp and lightly browned.
Delicious
Posted by: Dyspeptic Curmudgeon at October 23, 2016 10:35 PM (PY1Cn)
347
This is a staple in my house, and in my restaurants, since I came up with it 9 years ago. Many will say, or think, EWWW. But, if you try it, it's your whole Thanksgiving dinner in one serving, and is wonderful!
Turkey Dressing Cheesecake
(Savory)
1/2 Package Dressing (your choice, follow the
directions on how to make it) for the crust
1# Deli Turkey
1
Bunch Green Onions
1 Qt Chicken Stock
8 oz. Sour Cream
1#
Cream Cheese
2 Eggs
Srihacha to taste
Garlic to taste
Chop
up the Turkey and Green Onions ( it doesn't matter how big you chop
it, it will go into a Food Processor anyway). Add to a large Saute
Pan with the Chicken Stock. Slowly simmer until all stock is
absorbed/dissipated.
Preheat oven to 350 degrees.
Make Dressing
following package directions. Place Dressing into the bottom of 2 9"
Pie Pans (Or use on larger baking Pan) and press out to form the
crust.Set aside.
After the Chicken stock is finished reducing, add
the mixture in a food Processor with the Sour Cream, Cream Cheese,
Srihacha, and Eggs. Pulse until mixed well. Por this mixture into the
Pie Pans.
Bake at 350 for about 45 minutes.
Let cool, serve
Warm. I serve this with a Red Wine Cranberry reduction (basically I
throw some dried cranberries into a stock pot, about 2 cups. cover
with water and reconstitue them on a rolling boil. When about half
the water is boiled, I add in Red Wine and Sugar, then reduce until
it's a thick mixture, like Cranberry Sauce) Or you can simply serve
it with Cranberry sauce!
Turkey Dressing Cheesecake
(Savory)
1/2 Package Dressing (your choice, follow the
directions on how to make it) for the crust
1# Deli Turkey
1
Bunch Green Onions
1 Qt Chicken Stock
8 oz. Sour Cream
1#
Cream Cheese
2 Eggs
Srihacha to taste
Garlic to taste
Chop
up the Turkey and Green Onions ( it doesn't matter how big you chop
it, it will go into a Food Processor anyway). Add to a large Saute
Pan with the Chicken Stock. Slowly simmer until all stock is
absorbed/dissipated.
Preheat oven to 350 degrees.
Make Dressing
following package directions. Place Dressing into the bottom of 2 9"
Pie Pans (Or use on larger baking Pan) and press out to form the
crust.Set aside.
After the Chicken stock is finished reducing, add
the mixture in a food Processor with the Sour Cream, Cream Cheese,
Srihacha, and Eggs. Pulse until mixed well. Por this mixture into the
Pie Pans.
Bake at 350 for about 45 minutes.
Let cool, serve
Warm. I serve this with a Red Wine Cranberry reduction (basically I
throw some dried cranberries into a stock pot, about 2 cups. cover
with water and reconstitue them on a rolling boil. When about half
the water is boiled, I add in Red Wine and Sugar, then reduce until
it's a thick mixture, like Cranberry Sauce) Or you can simply serve
it with Cranberry sauce!
Posted by: Wes at October 23, 2016 10:51 PM (LNFFz)
348
The best part is the area around 6 o'clock on the bottom chop. Get a whole loin and seam out the dark red part. Cover with kosher salt for 24 hours, rinse, and cover in black pepper. Store on a wire rack above a pan, uncovered in the fridge, for 24 hours.
Put a cast iron skillet in the fireplace, get it as hot as you possibly can, and cook 3-4 minutes per side with a heavy steak weight on top, rest for 10 minutes.
Absolutely the best thing you will ever eat. THE. BEST.
Put a cast iron skillet in the fireplace, get it as hot as you possibly can, and cook 3-4 minutes per side with a heavy steak weight on top, rest for 10 minutes.
Absolutely the best thing you will ever eat. THE. BEST.
Posted by: JasperAkbash at October 25, 2016 01:27 PM (wqYE/)
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