Food Thread: Cheese Powder - It's Not For Snorting (I Think) [CBD]

Many's the long night I've dreamed of cheese -toasted, mostly.

That's from Ben Gunn, a character in Robert Louis Stevenson's "Treasure Island." He is marooned, and has become fixated on cheese, which as food fixations go, makes perfect sense.

But what to do with cheese powder....

This came from King Arthur Flour Company, which is an irritatingly fine company that specializes in...yup...you guessed it...flour. My assumption has always been that flour is a commodity, but their products are simply better. And more expensive, so I don't use them for all of my baking. But when I make something complicated and special, I bite the bullet and buy their stuff.

Anyway, I saw this and was intrigued. Sure, I can make Mac & Cheese, but I think I will bake some sort of cheese bread. I am sure I can find an interesting recipe on their web site, which is worth a look as a baker's resource.

******

Warm Hummus with Spiced Lamb, from David Liebovitz's interesting (but a bit verbose) site sounds like fun. Although the hummus is a bit strange...no tahini! I thought that was illegal, but I may be biased.
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From Delicious Magazine comes The 2016 delicious. Photography Competition finalists and winners, which includes a fair number of rather nice photographs, in addition to the typical food photos that we see everywhere.
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And from my favorite food-borne illness site comes a short skewering of the embattled Chipotle fast-food company. This article points out that Chipotle top cheeses make a lot of dough. To compare these two hacks' compensation, Jamie Dimon made $27 million in 2015, running the most successful large bank in America. JP Morgan Chase is probably 25x the size of Chipotle, and much, much more profitable for its shareholders.
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I wouldn't make this for a large crowd, but for those of you who are having more intimate Thanksgiving dinners, Butternut squash soup served in a squash shell looks great. It's about as perfect a holiday presentation as one can get.
******
From Tyler Florence, a very nice side dish that would be fun for Thanksgiving. I wouldn't bother with fresh corn, since it won't really be fresh, and frozen corn is excellent. And I would fire roast the poblano until it is blackened, then toss it in a paper bag to let it steam. Scrape off the burned skin and then chop it for the recipe. He suggests serving it with chili, but maybe for Thanksgiving we can ignore that part of the recipe.

Corn Pudding with Poblanos

2 ears fresh corn
2 cups milk
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 medium poblano, seeds removed, finely chopped
Kosher salt and freshly ground black pepper
3 eggs, separated

Preheat the oven to 350 degrees F.

Remove husks from corn and put in a large pot with milk and cream, Set over low heat and bring to a simmer then shut off heat and cover to let corn steep, about 10-15 minutes. Remove corn from milk and cut the kernels off the cob with a sharp knife and set aside.

Strain the milk mixture and set back over high heat, add butter and pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge.

Take the pot off the stove and fold in the corn, chives, chopped poblano, and salt and pepper. Mix in the egg yolks, 1 at a time, to make it more like a batter.

In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it.

Coat the bottom and sides of an 8 by 8-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes.

When it's done, the corn pudding will look puffed and golden brown, like a souffle. Spoon into the bottom of bowls and serve chili over the top.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food!

Posted by: HH at November 06, 2016 04:59 PM (DrCtv)

2 Oh my gosh, wait until AOP sees this . . . .

Posted by: bluebell at November 06, 2016 05:00 PM (uHcnA)

3 WTF do you do with cheese powder?

Guess I gotta read the content

Posted by: Skip at November 06, 2016 05:00 PM (sWbjH)

4 *snorts*
*rubs on gums*

Tight tight tight!

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 05:02 PM (0mRoj)

5 But what to do with cheese powder....

would be good for those that use bread machines

Posted by: artisanal 'ette at November 06, 2016 05:02 PM (qCMvj)

6 Of course you don't snort it.
You freebase it!

Posted by: Tilikum Killer Assault Whale at November 06, 2016 05:02 PM (hVdx9)

7 The second photo reminds me of the old nursery rhyme.

I eat my peas with honey
I've done it all my life
It makes them taste quite funny but
It keeps them on the knife.

Posted by: Heresolong at November 06, 2016 05:03 PM (ntIeo)

8 Vermont cheese, especially powdered Vermont cheese, is not who we are as Americans.

Posted by: Ron Johnson at November 06, 2016 05:03 PM (sCBEO)

9 This came from King Arthur Flour Company, which is an irritatingly fine company that specializes in...yup...you guessed it...flour. My assumption has always been that flour is a commodity, but their products are simply better. And more expensive, so I don't use them for all of my baking. But when I make something complicated and special, I bite the bullet and buy their stuff.

yes, they are the best, no doubt about it

Posted by: artisanal 'ette at November 06, 2016 05:03 PM (qCMvj)

10 Well that is weird. Thought for a half-second this cheese powder write-up was a last minute goof on
AOP.

Posted by: washrivergal at November 06, 2016 05:03 PM (CFc5L)

11 Check Drudge, FBI cleared Cankles again

Posted by: dIb at November 06, 2016 05:04 PM (VJOLZ)

12 So do they still make powdered eggs? Something I've always read about, especially during WWII, but never had any.

Posted by: HH at November 06, 2016 05:04 PM (DrCtv)

13 Sorry for OT, CBD

Posted by: dIb at November 06, 2016 05:04 PM (VJOLZ)

14 I ate at some upscale joint last week and they took cannelloni beans and smashed them up with garlic and lemon juice and toe of newt or whatever and they served the stuff like hummus. Pretty tasty.

Posted by: Hairyback Guy at November 06, 2016 05:05 PM (ej1L0)

15 Cheese Powder - It's Not for Snorting.

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

Well, Alberta Oil Peon will be relieved since he threw his packet into the boiling water on the last thread.

Posted by: olddog in mo at November 06, 2016 05:05 PM (Dhht7)

16 Savory monkey bread? Made with real monkeys?

Posted by: Steve and Cold Bear at November 06, 2016 05:05 PM (dtWKK)

17 But what to do with cheese powder....

Well, I'm sure somewhere out there, there is a recipe for a chicken cordon bleu-on-a-stick that uses cheese powder.

Posted by: weft cut-loop at November 06, 2016 05:05 PM (v4Dtx)

18 What in the wide world of food is poblano?

Posted by: grammie winger - Fly the W at November 06, 2016 05:06 PM (dFi94)

19 The second a younger, prettier thread comes along I'm all over it. I'm such a thread whore.

Posted by: Tilikum Killer Assault Whale at November 06, 2016 05:07 PM (hVdx9)

20 We need a recipe for Hildabeast.

Posted by: Hildabeast at November 06, 2016 05:08 PM (Eq1E0)

21 Got the pot roast in the oven, the biscuits are chilling in the fridge, and fuck Comey with a sideways pineapple wrapped in barbed wire. There I kept it food related.

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 05:08 PM (JNDQi)

22 I like KA flour, and I've made some of their bread recipes, which are delicious.

I don't think I'd buy powdered cheese though. Just the thought of it makes me think of Kraft Mac 'n Cheese. No thanks.

That corn pudding recipe looks delish. Mmmmm.

Posted by: bluebell at November 06, 2016 05:08 PM (uHcnA)

23 King Arthur Flour. They have been around for a long time. I think they used to sponsor the old Arthur Smith TV show way back in the 50s. Them and Tube Rose Snuff.

Posted by: Vic We Have No Party at November 06, 2016 05:08 PM (mpXpK)

24
Vermont cheese, especially powdered Vermont cheese, is not who we are as Americans.

Posted by: Ron Johnson at November 06, 2016 05:03 PM (sCBEO)
=====================================

We agree!

Posted by: The Green Bay Packers Offensive Line at November 06, 2016 05:09 PM (dFi94)

25 Went out for breakfast this morning. Chicken-fried steak with country gravy, eggs, grits, biscuits and coffee. The Anglo-American breakfast is why we've ruled the world.

Posted by: Kodos the Executioner at November 06, 2016 05:09 PM (J8/9G)

26 What in the wide world of food is poblano?
Posted by: grammie winger

A green chili.

Posted by: weft cut-loop at November 06, 2016 05:10 PM (v4Dtx)

27 Went out for breakfast this morning. Chicken-fried steak with country gravy, eggs, grits, biscuits and coffee. The Anglo-American breakfast is why we've ruled the world.
Posted by: Kodos the Executioner at November 06, 2016 05:09 PM (J8/9G)
----------------

Yum. I hope there was cheese in your grits.

Posted by: bluebell at November 06, 2016 05:10 PM (uHcnA)

28
What in the wide world of food is poblano?

Posted by: grammie winger

A green chili.
============================

Yeah, well we don't do that fancy stuff here.

Posted by: grammie winger - Fly the W at November 06, 2016 05:11 PM (dFi94)

29 What to do with the cheese powder?

Seems like would be excellent popcorn sprinkle, no?

Posted by: ibguy at November 06, 2016 05:13 PM (vUcdz)

30 What in the wide world of food is poblano?
Posted by: grammie winger - Fly the W at November 06, 2016 05:06 PM (dFi94)

Hi grammie, it's a large dark green pepper.

Speaking of which, I've seen a couple of tv cooks say that they're now substituting poblanos for bell peppers in cooked dishes, because poblanos have more flavor. That's makes sense to me so I've started to do that. You have to be careful about removing the ribs if you don't want the heat though. Some poblanos can be a hot.

Posted by: stace at November 06, 2016 05:13 PM (ozZau)

31 Yeah, well we don't do that fancy stuff here.
Posted by: grammie winger - Fly the W at November 06, 2016 05:11 PM (dFi94)
-------------

That's right. In your neck of the woods, cheese is to be worn upon the head.

In other news, we are up to 17 people for Thanksgiving, with a possibility of 7 more (probably only 1 or 3 more though).

Posted by: bluebell at November 06, 2016 05:13 PM (uHcnA)

32 We had some of this cheese powder and used it in biscuits. Also in some sauces. Very salty but tasty stuff. They have a lot of good products such as vanilla and some flavoring called Fiori di Sicilia that smells like heaven. Their cocoa powder is really good too.

Posted by: Lester at November 06, 2016 05:14 PM (8USec)

33 That's right. In your neck of the woods, cheese is to be worn upon the head.
==============================

As God intended.

Posted by: grammie winger - Fly the W at November 06, 2016 05:15 PM (dFi94)

34 My week was varied as far as cooking. My bottom oven sensor died, and we are waiting on a replacement order to arrive. So, countertop convection oven, grill, and stovetop/dutch oven, but mostly the grill was being used this week.

Made some Veal Chops with Red Wine and Rosemary marinade. Easy, and delicious.

Made some Char Siu Lamb Chops (hoisin sauce, soy sauce, Chinese rice wine, five-spice, then brushed with warm honey after grilling. Lovely.)

Made a mouthwatering Squash Soup w/ Walnut oil, Nutmeg and Cheddar Cheese.

The soup called, Pumpkin, Acorn, and Butternut Squash Soup with Nutmeg and Walnut Oil used 3 squashes, but I used a whole Butternut and a whole Kabocha squash, adjusted the ingredients, and it was so good, I couldn't get enough. Like a porridge. A simple squash soup, some shaved Vermont cheddar cheese, a drizzle of walnut, oil and a grate of fresh nutmeg to finish it off. Was delicious.

From A Return to Cooking (a beautiful coffee table cookbook too - large with lovely pictures) by Michael Ruhlman et al. https://amzn.com/1579651879
I have an old copy, it looks like it was updated.

Friday night, a Mushroom Ragout recipe that I tweaked with ham, peas, tomatoes, a little cream, etc, to turn into a pasta sauce over fettuccine.

This morning I made a quick Denver omelette casserole/crustless quiche in the convection oven.

Posted by: artisanal 'ette at November 06, 2016 05:16 PM (qCMvj)

35 Just made some duck with a rosemary and cherry sauce. And five-spice rubbed sauteed quail with some pickled grapes (an interesting recipe by itself). My house now smells like the duck stock that's slowly simmering on my stove. Yeah...Autumn is a good season.

Posted by: RedMindBlueState at November 06, 2016 05:16 PM (QZLci)

36 What in the wide world of food is poblano?
Posted by: grammie winger - Fly the W at November 06, 2016 05:06 PM

*types*
*deletes* (this is grammie, after all)

It is a variety of chili pepper, grammie, fairly large, and quite mild.

Posted by: Duncanthrax at November 06, 2016 05:17 PM (DMUuz)

37 That photography competition link was nice. I particularly like the photo of the guy with the huge bunch of bananas tossed over his shoulder.

Posted by: bluebell at November 06, 2016 05:17 PM (uHcnA)

38 Best thing from the King Arthur catalog is still their Fiori di Sicilia.

Posted by: Phil at November 06, 2016 05:17 PM (mVYxs)

39 Just got back from the library with three of the Barefoot Contessa books: Barefoot in Paris, Make it Ahead, and Barefoot Contessa at Home. So many commenters here have praised the recipes, I thought I should finally give them a look. The beef bourguignon recipe mentioned yesterday was the last push to look at them.

Posted by: JTB at November 06, 2016 05:17 PM (V+03K)

40 My mother used to make a corn pudding. As a child I didn't like it. Now, though, it's one of those dishes that I believe I would enjoy as an adult. Sounds pretty delish.

Comey is a fuckstick just like the fuckstick in chief. Also keeping this in line with the food topic: They are all rotten to the core.

Posted by: washrivergal at November 06, 2016 05:18 PM (CFc5L)

41 I wouldn't make this for a large crowd, but for those of you who are having more intimate Thanksgiving dinners, Butternut squash soup served in a squash shell looks great. It's about as perfect a holiday presentation as one can get.

yeah, this is nice

I saw a nice appetizer served inside a baked pumpkin shell too, and I meant to link it, but now forgot where it was. Looked really good.

Posted by: artisanal 'ette at November 06, 2016 05:18 PM (qCMvj)

42 We need a recipe for Hildabeast.

Indict, try, and convict until done. Discard.

Posted by: Duncanthrax at November 06, 2016 05:19 PM (DMUuz)

43 Made some Veal Chops with Red Wine and Rosemary marinade. Easy, and delicious.

Made some Char Siu Lamb Chops (hoisin sauce, soy sauce, Chinese rice
wine, five-spice, then brushed with warm honey after grilling. Lovely.)

Made a mouthwatering Squash Soup w/ Walnut oil, Nutmeg and Cheddar Cheese.

Om, nom, nom!

Posted by: RedMindBlueState at November 06, 2016 05:19 PM (QZLci)

44 Gonna go Google the king Arthur flour hour and report back later.

If I haven't been arrested for my comments elsewhere on the latest FBI anal.

Posted by: JEM at November 06, 2016 05:19 PM (d2Mzg)

45 I ate at some upscale joint last week and they took cannelloni beans and smashed them up with garlic and lemon juice and toe of newt or whatever and they served the stuff like hummus. Pretty tasty.
Posted by: Hairyback Guy at November 06, 2016 05:05 PM (ej1L0)
---
That is some good shit served up on little slices of toasted Italian bread or pita chips. Fresh parsley is a must!
Whole Foods (yeah, yeah) has some sriracha-flavored pita chips that are the bomb.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:20 PM (EnKk6)

46 We need a recipe for Hildabeast.

Indict, try, and convict until done. Discard.
Posted by: Duncanthrax at November 06, 2016 05:19 PM (DMUuz)
------------------------

Bravo. You get the James Beard award.

Posted by: bluebell at November 06, 2016 05:20 PM (uHcnA)

47
In other news, we are up to 17 people for Thanksgiving, with a possibility of 7 more (probably only 1 or 3 more though).

Posted by: bluebell at November 06, 2016 05:13 PM (uHcnA)

Mercy, girl. That's a lot of turkey. I hope you are doling out side dishes to those putting their feet under your table!!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:20 PM (VnCI9)

48 Bad discovery this weekend: my son is allergic to walnuts. Had some walnut cookie while at my parent's house and had a fairly bad reaction (some mouth and throat swelling and discomfort). Ugh.

Posted by: Lizzy at November 06, 2016 05:21 PM (NOIQH)

49 We need a recipe for Hildabeast.
*****

The poop-vomit salad.

Posted by: Tilikum Killer Assault Whale at November 06, 2016 05:22 PM (hVdx9)

50 39
Just got back from the library with three of the Barefoot Contessa
books: Barefoot in Paris, Make it Ahead, and Barefoot Contessa at Home.
So many commenters here have praised the recipes, I thought I should
finally give them a look. The beef bourguignon recipe mentioned
yesterday was the last push to look at them.

Posted by: JTB at November 06, 2016 05:17 PM (V+03K)

You can get most of her recipes from Food Network.com including the beef bourguignon: http://tinyurl.com/qjk3axk

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:22 PM (Enq6K)

51 20 We need a recipe for Hildabeast.
Posted by: Hildabeast at November 06, 2016 05:08 PM (Eq1E0)

Require long marination or other preparation to tenderize

Posted by: OSS' favorite chef at November 06, 2016 05:22 PM (brIR5)

52 I wouldn't make this for a large crowd, but for
those of you who are having more intimate Thanksgiving dinners,
Butternut squash soup served in a squash shell looks great. It's about
as perfect a holiday presentation as one can get.

yeah, this is nice

I saw a nice appetizer served inside a baked pumpkin shell too, and I
meant to link it, but now forgot where it was. Looked really good.

Posted by: artisanal 'ette at November 06, 2016 05:18 PM

I made something like that for a small dinner party once. Topped the soup with a squiggle of a porcini cream. It worked. For those of the Horde who like game, I highly recommend putting your hands on American Game Cooking by John (?) Ash. Great cookbook. The recipes are for farm raised game, because, really, where do most of us get our game? But the background material and recipes have made this a go to book for me for the last 25 years or so. Buy a copy. You won't be disappointed.

Posted by: RedMindBlueState at November 06, 2016 05:23 PM (QZLci)

53 I saw a nice appetizer served inside a baked pumpkin
shell too, and I meant to link it, but now forgot where it was. Looked
really good.

Posted by: artisanal 'ette at November 06, 2016 05:18 PM (qCMvj)

I do that all the time. Search browser history on the word 'pumpkin'.

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:24 PM (Enq6K)

54 What in the wide world of food is poblano?
Posted by: grammie winger - Fly the W at November 06, 2016 05:06 PM (dFi94)

one my favorite mexican dishes is made with them

Chiles Rellenos!

Posted by: artisanal 'ette at November 06, 2016 05:24 PM (qCMvj)

55 Alberta Oil Peon - If you are still around, we are anxious to learn how your cheese water macaroni came out.

Posted by: washrivergal at November 06, 2016 05:24 PM (CFc5L)

56 Nah, Moki, I like doing it myself, actually. I make pretty much the same dishes every year but will tweak something usually. I've been doing this since 1995 and have everything in my computer, down to the timetable, and I have a binder with all the recipes in it plus all old ones I have used, which I occasionally recycle back in.

Boy, looking at that, it sounds pretty anal, doesn't it. I'm not really like that. Just pretty well-organized when it comes to Thanksgiving and our big annual Christmas party.

Posted by: bluebell at November 06, 2016 05:25 PM (uHcnA)

57 King Arthur Flour has the best gluten-free flour (and other GF items) out there - a real boon for those of us who have to eat that way!

Posted by: Teresa in Fort Worth, TX at November 06, 2016 05:25 PM (Saqzi)

58 Today is fridge grazing day, but yesterday I cooked Wegman's ready-to-cook Beef with Mushrooms in Chile Sauce and it came out as tender as a baby's bum. I served it with mashed sweet potatoes and roasted curried cauliflower. Roasting the cauliflower really is superior to boiling it in my 'umble opinion:

http://www.simplyrecipes.com/recipes/roasted_curried_cauliflower/

I loved this recipe so much I think I will serve it at Christmas dinner with the lamb roast.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:25 PM (EnKk6)

59 Require long marination or other preparation to tenderize
---
not really: toss her out the back of a C-17 for her qualifying HANO jump, then cook to taste.

Posted by: redc1c4 at November 06, 2016 05:26 PM (ltRuz)

60 In other news, we are up to 17 people for Thanksgiving, with a possibility of 7 more (probably only 1 or 3 more though).

Posted by: bluebell at November 06, 2016 05:13 PM (uHcnA)

we've got 12 for the time being

missing a handful that can't make it

Posted by: artisanal 'ette at November 06, 2016 05:26 PM (qCMvj)

61 I was trying to think if I cooked this week, and not only can't I think of anything I cooked - I can't think of anything I ate! We must have eaten, right? I remember setting up TV trays in the living room so we wouldn't miss the games. So there must have been food at some point. For the life of me I can't think what it could have been. I think one night Rev brought home Culvers. Maybe that's all we had. Don't honestly know. Food never crossed my mind this week.

Posted by: grammie winger - Fly the W at November 06, 2016 05:26 PM (dFi94)

62 Tammi, Thanks for the link.

Posted by: JTB at November 06, 2016 05:26 PM (V+03K)

63 Boy, looking at that, it sounds pretty anal, doesn't
it. I'm not really like that. Just pretty well-organized when it
comes to Thanksgiving and our big annual Christmas party.

Posted by: bluebell at November 06, 2016 05:25 PM (uHcnA)

Not anal at all. I was just thinking today, 'why don't I put all my holiday recipes in one file so I don't have to go searching for them every year.'
Of course, I only had the thought....no action taken so far.

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:26 PM (Enq6K)

64 In other news, we are up to 17 people for Thanksgiving, with a possibility of 7 more (probably only 1 or 3 more though).

Posted by: bluebell at November 06, 2016 05:13 PM

You, bluebell, are a a hero. I'm up to 13 for a post-theater dinner next month, but that'll be a group effort, so it's a little easier. Still, it's great to have a house full of family and friends for the holidays.

Posted by: RedMindBlueState at November 06, 2016 05:27 PM (QZLci)

65 That's a lot of people for Thanksgiving, bluebell!!

Here's a yummy butternut squash recipe I've made for several Thanksgivings and Christmases - somewhat long prep, but can be done in advance:

http://www.finecooking.com/recipes/
butternut-squash-apple-leek-potato-gratin-cheddar-crust.aspx

(remove space)

Posted by: Lizzy at November 06, 2016 05:27 PM (NOIQH)

66 That's right. In your neck of the woods, cheese is to be worn upon the head.

And Garlic Ropes to keep out the evil spirits - you know who I mean.

Posted by: artisanal 'ette at November 06, 2016 05:27 PM (qCMvj)

67 You're welcome JTB!

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:27 PM (Enq6K)

68 RMBS, you are going to make some lovely Greek girl a wonderful husband, I tell you. Just have to find a girl of the non-flaky variety, right?

Posted by: bluebell at November 06, 2016 05:27 PM (uHcnA)

69 I haven't cooked in weeks, but I'd like to try that Vermont cheese.

Guess I'll look around at Amazon.

For now, it looks like chinese food tonight.

might as well put these coupons to use.

Posted by: SMFH while dodging SMOD at November 06, 2016 05:28 PM (461pE)

70 In other news, we are up to 17 people for Thanksgiving, with a possibility of 7 more (probably only 1 or 3 more though).

Posted by: bluebell at November 06, 2016 05:13 PM (uHcnA)
----
How many turkeys are you cooking? Get extra turkey legs, they can be cooked ahead and rewarmed for the dinner.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:28 PM (EnKk6)

71 56 Nah, Moki, I like doing it myself, actually. I make pretty much the same dishes every year but will tweak something usually. I've been doing this since 1995 and have everything in my computer, down to the timetable, and I have a binder with all the recipes in it plus all old ones I have used, which I occasionally recycle back in.

Boy, looking at that, it sounds pretty anal, doesn't it. I'm not really like that. Just pretty well-organized when it comes to Thanksgiving and our big annual Christmas party.

Posted by: bluebell at November 06, 2016 05:25 PM (uHcnA)

You absolutely rock. THat's not anal, that's aspirational!!!

I used to be point for Thanksgiving/Christmas overseas-our giant Christmas dinners in Saudi were legendary, especially when the German Embassy would march over with their pig staff in front of the mosque next to our house on the dip quarter.

Now, I'm old and tired, and just cook for the family. But I may adopt your binder with recipes, since the kids will need that one day. That's a great idea!!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:28 PM (VnCI9)

72 Julia Child's Coq a vin is easy and delicious and makes the house smell like home.

Posted by: LASue at November 06, 2016 05:28 PM (R2dMB)

73 Tried the sour cream pie crust this week.

Easy even for me, the turrible baker.

simplyrecipes.com/recipes/sour_cream_pie_crust

The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you.

This recipe makes enough dough for a top and bottom crust for a 9-inch pie.

Kathi's basic ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie.

I still have yet to figure out how to roll a crust out that doesn't look like a Salvador Dali sketch.

Posted by: weft cut-loop at November 06, 2016 05:29 PM (v4Dtx)

74 we'll have two, plus 3 cats, same as always.

BTW: if anyone's interested, i do the turkey on a Weber Smokey Mountain, with an additional middle section i took a dremmel to, so that it would fit into the top of the bottom section... i call it a WSSM, because redneck engineering.

Posted by: redc1c4 at November 06, 2016 05:29 PM (ltRuz)

75

OT . Sorry. Its big

Comey just cleared Clinton, again

Posted by: ThunderB at November 06, 2016 05:29 PM (UC9ao)

76 Just got back from the library with three of the Barefoot Contessa books: Barefoot in Paris, Make it Ahead, and Barefoot Contessa at Home. So many commenters here have praised the recipes, I thought I should finally give them a look. The beef bourguignon recipe mentioned yesterday was the last push to look at them.
Posted by: JTB at November 06, 2016 05:17 PM (V+03K)

you'll love them

Posted by: artisanal 'ette at November 06, 2016 05:29 PM (qCMvj)

77 RMBS, you are going to make some lovely Greek girl a
wonderful husband, I tell you. Just have to find a girl of the
non-flaky variety, right?

Posted by: bluebell at November 06, 2016 05:27 PM

LOL! I'm looking, bluebell, I'm looking.

Posted by: RedMindBlueState at November 06, 2016 05:30 PM (QZLci)

78 I was just thinking today, 'why don't I put all my holiday recipes in one file so I don't have to go searching for them every year.'
Of course, I only had the thought....no action taken so far.
Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:26 PM (Enq6K)
-------------------

Tami, do it. You won't be sorry.

I have two thin binders, one for Thanksgiving, and one for Christmas. I printed out copies of the recipes I have in the computer, and photocopied ones from books, and put them in page protectors. It's a huge timesaver every year. Plus, for my family members that help, I can just take the page out and hand it to them while I work on something else.

Posted by: bluebell at November 06, 2016 05:30 PM (uHcnA)

79 I still have yet to figure out how to roll a crust out that doesn't look like a Salvador Dali sketch.
---
who was it here that did the wire circle thing for pie crust?

Posted by: redc1c4 at November 06, 2016 05:30 PM (ltRuz)

80 Man, I hate to pollute the food thread, but Comey reiterated the decision in July on the emails after looking through the stuff they found on Weiner's computer. http://tinyurl.com/jmtlzqk

Posted by: no good deed at November 06, 2016 05:31 PM (/O5Ax)

81
LOL! I'm looking, bluebell, I'm looking.
Posted by: RedMindBlueState at November 06, 2016 05:30 PM (QZLci)

Are you going to an Orthodox church? Surely some of the yiayia's there have a nice grand daughter with whom to set you up?!?

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:31 PM (VnCI9)

82 OT . Sorry. Its big

Comey just cleared Clinton, again

Posted by: ThunderB at November 06, 2016 05:29 PM

Well. Fuck.

But really...how many of us are surprised by this?

Posted by: RedMindBlueState at November 06, 2016 05:32 PM (QZLci)

83 I have two thin binders, one for Thanksgiving, and
one for Christmas. I printed out copies of the recipes I have in the
computer, and photocopied ones from books, and put them in page
protectors. It's a huge timesaver every year. Plus, for my family
members that help, I can just take the page out and hand it to them
while I work on something else.

Posted by: bluebell at November 06, 2016 05:30 PM (uHcnA)

You've inspired me. On my to do list for tomorrow.

Umm....remind me if you see me around.

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:32 PM (Enq6K)

84 Bad discovery this weekend: my son is allergic to walnuts. Had some walnut cookie while at my parent's house and had a fairly bad reaction (some mouth and throat swelling and discomfort). Ugh.
Posted by: Lizzy at November 06, 2016 05:21 PM (NOIQH)

I wonder if it's a one time thing, or just the type of walnuts, or where they are from.

Hope so.

Posted by: artisanal 'ette at November 06, 2016 05:32 PM (qCMvj)

85 Oh, that's a good idea, bluebell. I really need to organize my recipes. I am heavily reliant upon Pinterest these days.

Posted by: no good deed at November 06, 2016 05:32 PM (/O5Ax)

86 Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:28 PM (VnCI9)
---
Is this like a large wooden staff with a pig's head on top, or a bunch of porcine bureaucrats?

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:32 PM (EnKk6)

87 How convenient he cleared her, from an investigation that was suppose to take weeks, two days before the election.

That guy is batshit crazy.

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:33 PM (Enq6K)

88 How many turkeys are you cooking? Get extra turkey legs, they can be cooked ahead and rewarmed for the dinner.
Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:28 PM (EnKk6)
----------------

I make two turkeys, each about 15 pounds. I have two ovens so I just roast them both together. I make all the side dishes ahead of time and then heat everything after the turkeys come out, since they need time to rest anyway. Then I make the gravy, and voilà!

I turn off the ovens, and put the pies to warm slightly while we eat.

Posted by: bluebell at November 06, 2016 05:34 PM (uHcnA)

89

Expect Comey to do mass firings at the FBI next

Posted by: ThunderB at November 06, 2016 05:34 PM (UC9ao)

90 I ordered a used copy of "The Norman Table" about the food of Normandy. Figure I can't go far wrong with apples, calvados and cream. Also, that is the area the earliest settlers of Quebec came from, including my many times great grandparents back in the 1630s. I'm curious if there is much similarity between the book and what little I remember of my grandmother's cooking.

Posted by: JTB at November 06, 2016 05:35 PM (V+03K)

91 When I was a kid we didn't have a lot of money and milk was expensive so we had to drink powdered milk. It was disgusting.

Posted by: Texas Zombie at November 06, 2016 05:35 PM (SUtNI)

92 So funny - I just came from placing an order at King Arthur Flour, and here's their Vermont Cheese Powder at the top of the thread.

Longtime bread-baker (started at age 10) and longtime fan of KAF. I don't buy cheese powder but I buy all-purpose flour, bread flour (a little harder) and High-Gluten Flour (for bagel-making and pumpernickel), as well as yeast in 1-lb bags and Merckens chocolate in 2-lb slabs, for holiday baking. If you're a steady baker, the pound of yeast is an absolute steal - $6 worth lasts me about six months, and a LOT cheaper than those bitty little envelopes they sell at the supermarket.

Posted by: Annalucia at November 06, 2016 05:36 PM (a5bF3)

93 Are you going to an Orthodox church? Surely some of the yiayia's there have a nice grand daughter with whom to set you up?!?

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:31 PM

Yeah. I teach Sunday school, among other things. I swear, half of the yiayiathes in the parish are trying to fix me up. And then there's my mother, who seems to have lost the ability to judge ages.

RMBSMOM: Isn't she a lovely young lady...

RMBS: 18, Mom...18. No.

Posted by: RedMindBlueState at November 06, 2016 05:36 PM (QZLci)

94 ---
Is this like a large wooden staff with a pig's head on top, or a bunch of porcine bureaucrats?
Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:32 PM (EnKk6)

Snort!

No, it was a large staff with a pig affixed to the top. At Christmas they would march around the Diplomatic Quarter to other (Christian recognizing) embassies and carol. They also imported a giant hog for Oktoberfest, as a "watchdog." I think they were sad to actually butcher the thing when it came down to it. They also made the best gluewein-

so if anyone has a good recipe for that, I would be much, much obliged!!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:36 PM (VnCI9)

95 Posted by: ThunderB at November 06, 2016 05:34 PM (UC9ao)

This is being discussed on the thread below. You might want to go there...

Posted by: HH at November 06, 2016 05:36 PM (DrCtv)

96 When I was a kid we didn't have a lot of money and milk was expensive so we had to drink powdered milk. It was disgusting.
---
had that a few times, and yeah, it's gross.

what's grosser, hard to believe, is the UHT milk the army hands out. even the chocolate flavored one is undrinkable.

Posted by: redc1c4 at November 06, 2016 05:37 PM (ltRuz)

97 I was just thinking today, 'why don't I put all my holiday recipes in one file so I don't have to go searching for them every year.'
Of course, I only had the thought....no action taken so far.
Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:26

I put my Thanksgiving menu into Excel spreadsheet. Tab 1 = Recipes with notation of which cookbook I used. Tab 2 = Ingredients needed with columns for 2X, 3X or 4X the recipes. Tab 3 = Shopping list for me to fill in based on what is not in pantry.

Posted by: olddog in mo at November 06, 2016 05:38 PM (Dhht7)

98 Now, I'm old and tired, and just cook for the family. But I may adopt your binder with recipes, since the kids will need that one day. That's a great idea!!
Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:28 PM (VnCI9)
-----------------

Moki, when my husband's younger sister got married, I made a family cookbook for her with recipes that are favorites of our family (she used to be over here a lot!) plus some of her mom's old recipes (her mom died a few years before the wedding). She didn't really cook much before that so she was thrilled to have some basic recipes to start with.

Now she's overseas and especially happy to have a taste of home.

Posted by: bluebell at November 06, 2016 05:38 PM (uHcnA)

99 I make all the side dishes ahead of time and then
heat everything after the turkeys come out, since they need time to rest
anyway. Then I make the gravy, and voil�!

I turn off the ovens, and put the pies to warm slightly while we eat.

Posted by: bluebell at November 06, 2016 05:34 PM (uHcnA)

I've done this for the past 8 or so years. You can always have someone make the gravy from the turkey that comes out of the oven and add it to this but I hate rushing to make gravy and worrying if there will be enough.
Tyler Florence make ahead gravy.
http://tinyurl.com/zw7j9v7
(The recipe calls for smoked turkey wings. I just buy regular ones.)

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:38 PM (Enq6K)

100 FYI - Last night was a potluck dinner followed by watching Spectre in the custom home theater of our host. All food had to be inspired by James Bond and you were required to explain your dish to the other guests.

I made You Only Live Twice Baked Potatoes.

Posted by: Semper Why at November 06, 2016 05:39 PM (SIO61)

101
Moki, when my husband's younger sister got married, I made a family cookbook for her with recipes that are favorites of our family (she used to be over here a lot!) plus some of her mom's old recipes (her mom died a few years before the wedding). She didn't really cook much before that so she was thrilled to have some basic recipes to start with.

Now she's overseas and especially happy to have a taste of home.

Posted by: bluebell at November 06, 2016 05:38 PM (uHcnA)

You are an absolute treasure!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:39 PM (VnCI9)

102 Binders? Binders? Full of Recipes? Sexist.

Posted by: CMU VET at November 06, 2016 05:39 PM (C+wjz)

103 I put my Thanksgiving menu into Excel spreadsheet.
Tab 1 = Recipes with notation of which cookbook I used. Tab 2 =
Ingredients needed with columns for 2X, 3X or 4X the recipes. Tab 3 =
Shopping list for me to fill in based on what is not in pantry.

Posted by: olddog in mo at November 06, 2016 05:38 PM (Dhht7)
============================================

I go to my daughter's.

Posted by: grammie winger - Fly the W at November 06, 2016 05:40 PM (dFi94)

104 People, people, it's SO much easier to wangle an invitation to somebody else's Thanksgiving! Make sure to bring lots of Tupperware and leave before cleanup begins.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:40 PM (EnKk6)

105 comey has a letter missing from his name. he is a lousy fucking comedy act. the fbi stands for nothing. a lawless society will never survive. it's over people. the people have spoken. the beast is untouchable, she will rule as she chooses.

Posted by: chavez the hugo at November 06, 2016 05:40 PM (KP5rU)

106 RMBSMOM: Isn't she a lovely young lady...

RMBS: 18, Mom...18. No.
Posted by: RedMindBlueState at November 06, 2016 05:36 PM (QZLci)
------------------

LOL!!! Well, she's right - 18 IS young!!!

I wish I knew someone - because then if it worked out you'd invite me over for dinner so we'd all win.

Posted by: bluebell at November 06, 2016 05:41 PM (uHcnA)

107 WTF do you do with cheese powder?

Guess I gotta read the content

Posted by: Skip at November 06, 2016 05:00 PM (sWbjH)

Load cheese guns, of course.

Posted by: Alberta Oil Peon at November 06, 2016 05:41 PM (CUYn5)

108 I put my Thanksgiving menu into Excel spreadsheet.
Tab 1 = Recipes with notation of which cookbook I used. Tab 2 =
Ingredients needed with columns for 2X, 3X or 4X the recipes. Tab 3 =
Shopping list for me to fill in based on what is not in pantry.

Posted by: olddog in mo at November 06, 2016 05:38 PM (Dhht7)

Dang...youse guys are organized! Make it into a phone app and you'd make millions!

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:41 PM (Enq6K)

109 First time in 20 years not hosting Thanksgiving. Going to daughter's house in NH. Things change!

Posted by: Caliban at November 06, 2016 05:41 PM (3GFMN)

110 I made You Only Live Twice Baked Potatoes.
Posted by: Semper Why at November 06, 2016 05:39 PM (SIO61)
---
Who brought the octopousse-cafe?

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:42 PM (EnKk6)

111 Umm....remind me if you see me around.
Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:32 PM (Enq6K)
---------------

I will! I'm a good nag, just ask my family.

Posted by: bluebell at November 06, 2016 05:42 PM (uHcnA)

112 Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:40 PM (EnKk6)

I like that! Just never thought of bringing my own Tupperware.

Hmmm...

Posted by: HH at November 06, 2016 05:43 PM (DrCtv)

113 Well, Alberta Oil Peon will be relieved since he threw his packet into the boiling water on the last thread.

Posted by: olddog in mo at November 06, 2016 05:05 PM (Dhht7)

And I did boil it down, and added butter and milk. And it was OK. Actually had much more creamy consistency than (generic) KD made the normal way. I may do it that way deliberately next time, but cut way back on the salt added to the water.

Posted by: Alberta Oil Peon at November 06, 2016 05:43 PM (CUYn5)

114 >>I wonder if it's a one time thing, or just the type of walnuts, or where they are from.

Sadly, no. Nut allergies run in the family - my dad and sister are deathly allergic to certain nut families, including cashews, hazelnuts, macadamias, pistachios. Fortunately, peanuts, almonds and pecans are OK. It just sucks my son got it, too.

Posted by: Lizzy at November 06, 2016 05:44 PM (NOIQH)

115 We need a recipe for Hildabeast.

Posted by: Hildabeast at November 06, 2016 05:08 PM (Eq1E0)

Place in cauldron of oil, along with a large rock. Boil until rock is tender. Eat the rock.

Posted by: Alberta Oil Peon at November 06, 2016 05:44 PM (CUYn5)

116 Will there be an FBI revolt now?

Posted by: Deplorably Rusty Nail at November 06, 2016 05:45 PM (S2VsH)

117 Potato Bread with (powdered) Cheddar and Thyme would probably be pretty good.

Posted by: garrett at November 06, 2016 05:45 PM (6ToNi)

118 >>We need a recipe for Hildabeast.

Really, anything you put in my vagina comes out pwdered.

Posted by: Hillary Clinton's Powdered Cheese at November 06, 2016 05:45 PM (6ToNi)

119 >> comey has a letter missing from his name
>>. he is a lousy fucking comedy act.

At this point no matter Tuesday's outcome I'd love to see his corpse as this Christmas' Yule Log.

Filthy crook needs to burn.

Posted by: JEM at November 06, 2016 05:46 PM (d2Mzg)

120 And RMBS, I'll just throw out there that my BIL is 14 years older than his wife. And they are crazy happy.

That's all.

Posted by: bluebell at November 06, 2016 05:47 PM (uHcnA)

121 Those of you who do the holiday cooking with traditional dishes, and perhaps other family favorites, type them up, print them out and make them available to family members. Especially younger ones. I wish we had done that with recipes from both grandmothers.

Posted by: JTB at November 06, 2016 05:48 PM (V+03K)

122 >>I made You Only Live Twice Baked Potatoes.

Cute

Posted by: Lizzy at November 06, 2016 05:48 PM (NOIQH)

123 WTF do you do with cheese powder?

It's how I give my socks that fresh, just-been-worn smell.

Posted by: t-bird at November 06, 2016 05:49 PM (9Q5BJ)

124 what's grosser, hard to believe, is the UHT milk the army hands out. even the chocolate flavored one is undrinkable.

Don't be dissing one of the necessary ingredients for the military's 2nd-most talked about* comestible, Chipped Creamed Beef on Toast.

(*The first, and likely eternal champion, is C-Rat's very own Ham and Lima Beans.)

Posted by: Duncanthrax at November 06, 2016 05:49 PM (DMUuz)

125 Bad discovery this weekend: my son is allergic to walnuts. Had some walnut cookie while at my parent's house and had a fairly bad reaction (some mouth and throat swelling and discomfort). Ugh.
Posted by: Lizzy at November 06, 2016 05:21 PM (NOIQH)

Lizzy, I have a very severe version of that allergy. Please be aware that if your son is allergic to walnuts, he is also allergic to every other nut in the walnut family, including hickories, butternuts and pecans. And probably many other tree nuts.

In my case, I can only eat almonds (usually safe even for people with nut allergies), macadamias, cashews, pistachios, and peanuts (really legumes, not nuts, but everyone thinks they are so I'll include them.) The ones I can eat give me no trouble at all. I can eat all of them that I want.

Walnuts are the absolute worst, but if one tiny bit of any nuts I'm allergic to make it to or past my throat, I am in big trouble and hospital-bound.

Posted by: WhatWhatWhat? - Takin' My Time on my Ride at November 06, 2016 05:50 PM (WlGX+)

126 Don't be dissing one of the necessary ingredients for the military's 2nd-most talked about* comestible, Chipped Creamed Beef on Toast.

(*The first, and likely eternal champion, is C-Rat's very own Ham and Lima Beans.)

Posted by: Duncanthrax at November 06, 2016 05:49 PM (DMUuz)

Isn't that known more formally as "shit on a shingle"?

Posted by: Alberta Oil Peon at November 06, 2016 05:50 PM (CUYn5)

127 Comey just cleared Clinton, again

Dude's an amazing analyst. 650,000 emails over the weekend? Fuckin'-A...

Posted by: t-bird at November 06, 2016 05:50 PM (/cksx)

128

Ah, I found that stuffed pumpkin recipe.

Whole Stuffed Cheese Pumpkin in The New Southern Garden Cookbook by Sheri Castle.

The picture looks amazing, but it looks like it could be a bit tricky to keep the pumpkin's shape. See bottom note.

Here's the preface to the recipe:

It's not unusual to see recipes for stuffing those little mini pumpkins or halved winter squashes, but here we're going large. In this recipe, the roasted pumpkin encases a rich filling that is similar to savory bread pudding. The practice of using a big pumpkin as both an ingredient and a cooking vessel dates back to Native American cooking and colonial hearth cooking. This stunning entree dish is impressive enough to use as a centerpiece.

They recommend a "cheese pumpkin." There are heirloom pumpkins with similar shape and texture (round, squat and flat-bottomed shape - that resembles the wooden boxes once used to store cheese)

a 5 pound cheese pumpkin
oil
salt and pepper
day old Italian or French bread
half and half or heavy cream
bacon
onion
garlic
fresh thyme or sage
aged cheese, such as Gruyere, cheddar or Gouda

It bakes about 90 minutes, then sits about 15.

You can slice it, or dig in with a spoon -making sure to grab some baked pumpkin as well.

The pumpkin and filling will stay warm for at least 1 hour, but the outside of the pumpkin starts to wrinkle as it cools and looks like Cinderella's carriage in the wee hours after the ball.

It really does look good.

The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes
by Sheri Castle
Link: https://amzn.com/0807834653

Posted by: artisanal 'ette at November 06, 2016 05:51 PM (qCMvj)

129 comey makes john gotti look like a choirboy. there is nothing and nobody in d.c. worth saving.

Posted by: chavez the hugo at November 06, 2016 05:52 PM (KP5rU)

130 Can't believe anyone was optimistic enough and unphased by the last 8 yrs to think this second comey whitewash was going to turn out any differently. Bless your little hearts
Fbi interviewed angelina jolie longer than shrillary. Of course they would pretend they could sort through 650k emails in a week. The whole charade was just a lame attempt to deflect criticism from the first bungling and say look how thorough we were she's just too clean!

Comey probably also knows by now what either assange or the "rogue agents" which i don't believe actually exist might have on her and decided he could duck it all

Posted by: Mst3k at November 06, 2016 05:52 PM (Z53PH)

131 Dang...youse guys are organized! Make it into a phone app and you'd make millions!

Posted by: Tami...Powering through being a deplorable at November 06, 2016 05:41

We were cooking for 45+ adults and yutes. It was over 20 years ago and the yutes still call me for the spreadsheet.

Posted by: olddog in mo at November 06, 2016 05:52 PM (Dhht7)

132 Isn't that known more formally as "shit on a shingle"?

Posted by: Alberta Oil Peon at November 06, 2016 05:50 PM (CUYn5)

Yes, and I love it.

Posted by: Vic We Have No Party at November 06, 2016 05:52 PM (mpXpK)

133 For your edification and amusement, I offer:

https://en.wikipedia.org/wiki/Meal,_Combat,_Individual_ration

Scroll down to "Field Reports".

Posted by: All Hail Eris, Literate Savage at November 06, 2016 05:52 PM (EnKk6)

134 Neato, Comey did "EXACTLY" as I said he would do.

He had zero intention in charging Hillary for her obvious crimes and instead used the FBI as an 11th hour dong and pony show.

Posted by: Drider at November 06, 2016 05:53 PM (6Xbsz)

135 >>Walnuts are the absolute worst, but if one tiny bit of any nuts I'm
allergic to make it to or past my throat, I am in big trouble and
hospital-bound.

Awful! My mom has had to do so much research, contact so many manufacturers on behalf of my dad and sister. That's the problem with nut allergies, it's so easy for something you eat to have come in contact with them - even nut oils used in chocolate. As my son lamented, "Of great, now I'm that guy...[who has to make a big deal when food is served]."

Posted by: Lizzy at November 06, 2016 05:53 PM (NOIQH)

136 Can you substitute a 5 lb. Government Cheese Pumpkin?

Posted by: garrett at November 06, 2016 05:54 PM (6ToNi)

137 Place in cauldron of oil, along with a large rock. Boil until rock is tender. Eat the rock.
Posted by: Alberta Oil Peon at November 06, 2016 05:44 PM

Well, for folks who eat poutine, drink screech, and import the finer aspects of their culture from the south, fracking the oil shale that that would produce is contemplatable.

Posted by: Duncanthrax at November 06, 2016 05:55 PM (DMUuz)

138 the fbi is now a running joke. who can they really prosecute now? there is no law.

Posted by: chavez the hugo at November 06, 2016 05:55 PM (KP5rU)

139
He had zero intention in charging Hillary for her obvious crimes and instead used the FBI as an 11th hour dong and pony show.
Posted by: Drider at November 06, 2016 05:53 PM (6Xbsz)

ISWYDT!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 05:55 PM (VnCI9)

140 Who can the fbi prosecute now?

A: anyonr who isn't hillary clinton. Next?

Posted by: Mst3k at November 06, 2016 05:56 PM (Z53PH)

141 Sadly, no. Nut allergies run in the family - my dad and sister are deathly allergic to certain nut families, including cashews, hazelnuts, macadamias, pistachios. Fortunately, peanuts, almonds and pecans are OK. It just sucks my son got it, too.
Posted by: Lizzy at November 06, 2016 05:44 PM (NOIQH)

yea

Posted by: artisanal 'ette at November 06, 2016 05:56 PM (qCMvj)

142 When Loretta Lynch produces the family size Nuclear Buttfucks, what'a a guy to do?

Posted by: JEM at November 06, 2016 05:56 PM (d2Mzg)

143 No doubt hillary already had the commercials ready for tomorrow knowing the outcome lynch guaranteed would come. I'm thr cleanest candidate ever!

Posted by: Mst3k at November 06, 2016 05:57 PM (Z53PH)

144 who was it here that did the wire circle thing for pie crust?

I think it was irongrandpa. I wish I could find one.

Posted by: Infidel at November 06, 2016 05:57 PM (6UwHL)

145 Made green chicken chili with a jar of salsa verde.
Made chilaquiles with the left over.

Not bad for a PA white guy not knowing what the hell hes doing and internet recipes.

Posted by: DaveA at November 06, 2016 05:58 PM (8J/Te)

146 Well, back out to the shop for me. Lunch break over.

Posted by: Alberta Oil Peon at November 06, 2016 05:58 PM (CUYn5)

147 Isn't that known more formally as "shit on a shingle"?

Posted by: Alberta Oil Peon at November 06, 2016 05:50

That's what my dad called it. When mom was gone it was one of the few things he could/would cook for us.

Posted by: olddog in mo at November 06, 2016 05:58 PM (Dhht7)

148 Those of you who do the holiday cooking with traditional dishes, and perhaps other family favorites, type them up, print them out and make them available to family members. Especially younger ones. I wish we had done that with recipes from both grandmothers.
Posted by: JTB at November 06, 2016 05:48 PM (V+03K)

I did the Family cookbook years ago, and gave it all my nephews and nieces too. It's nice to see it at their home when we visit.

I've expanded mine into 6 3-ring binders now. One is traditional family recipes, the rest split up into categories, appetizers, mains, desserts, etc.

The main got so large, I had to break it up.

Posted by: artisanal 'ette at November 06, 2016 05:58 PM (qCMvj)

149 Awful! My mom has had to do so much research, contact so many manufacturers on behalf of my dad and sister.

I learned as a young child to just forego the cookie platters around the holidays. I can't even eat a cookie that was TOUCHING a cookie with nuts in it. In that case, it wouldn't be even close to fatal, just some hives in the mouth, but why take the chance. Luckily I've kind of developed a sixth sense about them and can usually spit them out in time if I accidently get some in my mouth. It's not a taste or a smell, just kind of a self-preservation sense, I can't really explain it.

My sister recently brought me some beautiful pesto back from a trip to NYC, and after one bite I violently spit it out. Hickory nuts. Got some mouth hives but I was OK. As long as I don't swallow them. Most pesto is made with pine nuts, which are really seeds and I can eat them. She didn't even think to check the ingredients list, nor did I. But normally I am very careful. And Epi-pens are my friend though.

Posted by: WhatWhatWhat? - Takin' My Time on my Ride at November 06, 2016 05:59 PM (WlGX+)

150
Spiceologist makes a pretty good rub, "Black and Bleu", which uses cheese powder.

In this casein

it's bleu cheese powder.

It works particularly well with Chicken and burgers, and pretty well with steak.

Like all Spiceologist rubs, it's a bit bland and needs salt, but it really will make your chick yummy.

Check it out.

also, if you haven't tried "Gimme Steak" rub by Just Cook, what are you waiting for?

Just hie yourself down to the nearest Tom Thumb and pick up a can.

You're welcome.

Posted by: H D Woodard - "Wearing the Cat - Part Four: The Black Room" at November 06, 2016 06:00 PM (9q7Dl)

151 LOL!!! Well, she's right - 18 IS young!!!

I wish I knew someone - because then if it worked out you'd invite me over for dinner so we'd all win.

Posted by: bluebell at November 06, 2016 05:41 PM

And RMBS, I'll just throw out there that my BIL is 14 years older than his wife. And they are crazy happy.

That's all.

Posted by: bluebell at November 06, 2016 05:47 PM

LOL Noted, bluebell. And an invitation would, indeed, be forthcoming. I have nothing against younger women (more's the pity), but at 45, I draw the line at women young enough to be my daughter. :-P Fred! Thompson could get away with being older than his mother-in-law, but he was Fred! Thompson. And I'm not.

Posted by: RedMindBlueState at November 06, 2016 06:00 PM (QZLci)

152 Damn....that picture is so alluring that now I'm hungry. Cheese bread...hmmm....tempting thought. The King Arthur stuff is very nice. Their catalogs are so full of recipes that I hate to toss them out.

Posted by: Jill v2 at November 06, 2016 06:00 PM (9AEu0)

153 Monkey bread sounds like something Anthony Weiner would brag about if his trousers were caught on his horse's saddle horn.

Posted by: Fritz at November 06, 2016 06:01 PM (+q5T4)

154 King Arthur Flour also offers a sourdough starter that comes from a 200 year old starter. I used it for homemade sourdough rye bread and it tasted great, more tart flavor than the usual commercial stuff. I let it die when called out of town (it needs to be fed or refreshed every few days). I should get some more.

Posted by: JTB at November 06, 2016 06:02 PM (V+03K)

155 great, now I'm that guy...[who has to make a big deal when food is served]."

LOL, man can I ever sympathize with that feeling.

Just tell him he REALLY doesn't want to be THAT GUY who ruins the party by being rushed to the Hospital!

Posted by: WhatWhatWhat? - Takin' My Time on my Ride at November 06, 2016 06:02 PM (WlGX+)

156 Really? Put chili on top of the poblano corn dish/ near souffl� that has so much potential? Some moron out there will put carrot chili on it.

Posted by: Dave at Buffalo Roam at November 06, 2016 06:03 PM (QuP08)

157 It is getting dark now at 5 pm.

Posted by: Vic We Have No Party at November 06, 2016 06:04 PM (mpXpK)

158 Beef Stroganoff tonight. And it smells good, right now.

Posted by: ghost of hallelujah at November 06, 2016 06:04 PM (oAY8z)

159 I've expanded mine into 6 3-ring binders now. One is traditional family recipes, the rest split up into categories, appetizers, mains, desserts, etc.

The main got so large, I had to break it up.
Posted by: artisanal 'ette at November 06, 2016 05:58 PM (qCMvj)
-------------------

I'm in the process of doing that with my recipes, too. Have a couple of old binders, and 6 new ones, and I'm working on reorganizing. It will all be worth it but it's time consuming right now.

And we shall not talk about the volumes and volumes of cookbooks that I have, except to say that when we remodeled our kitchen the carpenter made me a narrow set of floor-to-ceiling shelves for them and then the overflow went into the living room.

Posted by: bluebell at November 06, 2016 06:07 PM (uHcnA)

160 My inlaws come to our house every thanksgiving. This year I told them to just bring drinks and empty containers to take food home in. My mil always asks and I've tried to keep it simple but she's just not a very good cook. She brought a store bought pie once.....yeah, just no. Thanksgiving is a time where I don't want store bought dishes served in my house....

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 06:07 PM (JNDQi)

161 Isn't that known more formally as "shit on a shingle"?
Posted by: Alberta Oil Peon at November 06, 2016 05:50 PM

Yes, although O-6 and above would never use such a formal description for some reason.

When I was a wee lad, I life guarded a pool one summer on a base that hosted Reserve and Guard units on their 2 week 'summer camps'. One unit had a Colonel who loved SoS, and had it served every morning AND most evenings.

A week in, the troops were near mutiny.

Posted by: Duncanthrax at November 06, 2016 06:07 PM (DMUuz)

162 We are having 34 for Thanksgiving. We all sign up to bring something, though to be honest, we always sign up for the same thing. Mom makes the turkey. Mine is green bean casserole. I also brought hummus one time...my family weren't fans.

Posted by: mullingthingsover at November 06, 2016 06:08 PM (6jt6G)

163 Anyone have a really good pecan pie recipe? I'm planning to make one for thanksgiving.

Posted by: IC at November 06, 2016 06:08 PM (gcme+)

164 A word of warning. Don't start the King Arthur Flour catalog or, heaven forbid, the website unless you have several hours to spare. The website is especially dangerous.

Posted by: JTB at November 06, 2016 06:08 PM (V+03K)

165 It's 6p at Ace. It's 5p at Vic's. It's 4p CST here. What time is supper?

Posted by: olddog in mo at November 06, 2016 06:08 PM (Dhht7)

166 Well now I'm going straight to the King Arthur Flour website. Challenge accepted!

Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:09 PM (EnKk6)

167 You used to be able to get some good sour dough bread started on Fisherman's Wharf. I started to get some when wifey and I were out there a while back but she said no, she didn't think I would be able to take care of it and she did not want to mess with it.

Posted by: Vic We Have No Party at November 06, 2016 06:10 PM (mpXpK)

168 154 JTB

MrsGuy made her own starter, and she just texted me:

Yep. You can freeze it or leave it sit in the back of your fridge. There are places online where you read about how to do this. You can also spread it on parchment paper and dry it.

Posted by: ibguy at November 06, 2016 06:10 PM (vUcdz)

169 Anyone have a really good pecan pie recipe? I'm planning to make one for thanksgiving.
Posted by: IC at November 06, 2016 06:08 PM (gcme+)
--------------------

Me! Me! Pick me! I posted it a couple months ago for Ricardo Kill, whom I miss and I hope he's okay. I'll find it and post it for you, IC.

Posted by: bluebell at November 06, 2016 06:10 PM (uHcnA)

170 >>She brought a store bought pie once.....yeah, just no.

Yeah, we have a family friend like that. She's now the person who brings the fancy cheese platter appetizer - and she has fun finding interesting cheeses and crackers w/no expectation of having to cook or bake anything.
Winn-win!

Posted by: Lizzy at November 06, 2016 06:10 PM (NOIQH)

171 I love pecans with a passion, but pecan pie was always just a touch too sweet for me. Then I found a recipe that put a bunch of finely ground, toasted pecans in the gooey part (along with the whole pecans on top). Fantastic. Made it even more pecan-y and somehow a bit less sweet.

Posted by: ghost of hallelujah at November 06, 2016 06:10 PM (oAY8z)

172 Look up a pastry frame on Amazon for those of you that have trouble rolling out crust. Thing is a must have if you make homemade pies. It's under $20.

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 06:10 PM (JNDQi)

173 OMG the holiday pans alone! Squeeeeee!

Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:11 PM (EnKk6)

174 >> Look up a pastry frame on Amazon for those of you that have trouble rolling out crust. Thing is a must have if you make homemade pies.

I just use saran wrap.

Posted by: garrett at November 06, 2016 06:13 PM (6ToNi)

175 Ooh! Thanks Bluebell! Pecan pie can be sweet but I do love it.

Posted by: IC at November 06, 2016 06:14 PM (gcme+)

176 I think I will splatchcock the turkey this year.........I'm in the mood for it........

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 06:14 PM (JNDQi)

177 When you let other people cook you will end up with carrots in your chili.

Posted by: garrett at November 06, 2016 06:14 PM (6ToNi)

178 Pecan Pie (from Southern Living, from whence all good things come)

1 cup sugar
1 cup light corn syrup
1/3 cup butter
4 large eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 unbaked 9-in. pie shell
1 1/4 cups pecan halves

Combine first 3 ingredients in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves and butter melts. Remove from heat; let cool slightly. Stir in eggs, vanilla, and salt. Pour filling into pie shell, and top with pecan halves. Bake at 325 degrees for 50 to 55 minutes or until mixture is set.

You can also add 3 tablespoons of rum with the vanilla, but I never have.

Posted by: bluebell at November 06, 2016 06:14 PM (uHcnA)

179

I was going to make a ratatouille this week, because I had the eggplant, zucchini, etc, in the house.

But I looked to see if I could find something a bit different and ran across a Spanish version call Tumbet.

I learned in my Global Cuisines cookbook that there are many versions of ratatouille. And they all claim to be "first" of course. The French version. "The mother of ratatouille, Spanish alboronia, is made in Don Quixote's La Mancha region, south of Madrid. Catalan cooks prepare a similar dish called samfaina (sometimes with grilled vegetables) and Majorcan cooks prepare a layered version with potatoes called tumbet."

They fry everything. They fry potato slices! Yum. Sounds better than the French version, but heavier.

Here's a few links (one from Spain that is pretty to look at).

http://www.mercadocalabajio.com/2010/03/tumbet-mallorquin.html

http://spanishsabores.com/2013/09/15/mallorcan-tumbet-recipe/

https://www.youtube.com/watch?v=ykJ8FhwzyVI (just a fun video of a guy making it)

It's the Mallorcan Tumbet Recipe that I'll make. I found a number of recipes, so whittling it down.

Posted by: artisanal 'ette at November 06, 2016 06:15 PM (qCMvj)

180 Never heard of the sour cream pie crust, sounds really good, but wouldn't the SC flavor interfere with others in the filling?

Posted by: ibguy at November 06, 2016 06:15 PM (vUcdz)

181 And I do hope RKill is okay. He has not checked in here in some time after giving us his medical update.

Posted by: IC at November 06, 2016 06:15 PM (gcme+)

182 >>Anyone have a really good pecan pie recipe? I'm planning to make one for thanksgiving.

This one is fabulous - the chocolate is subtle enough that people don't realize that is what makes the pie so rich and delicious. Follow advice from commenters on the chocolate and adding vanilla extract, too:

http://www.epicurious.com/recipes/food/views/
texas-pecan-and-chocolate-pie-103169

(remove space)

Posted by: Lizzy at November 06, 2016 06:15 PM (NOIQH)

183 I thought all homemade pies used Pet-Ritz frozen pie crust. No?

Posted by: olddog in mo at November 06, 2016 06:17 PM (Dhht7)

184 OT: Comey has cleared Clinton again.

No charges.

She is Innocent.

Posted by: shibumi, a deplorable who now just wants to yell at stupid people at November 06, 2016 06:17 PM (hqqM5)

185
Carnitas tonight. Two days of prep...

...worth it!

Posted by: Spun and Murky at November 06, 2016 06:17 PM (4DCSq)

186 178, Thanks Bluebell!

Posted by: IC at November 06, 2016 06:17 PM (gcme+)

187 Cheese powder? Is it really that much of a hardship to melt cheese?

Grating is a pain in the ass. I understand that. But powder?

Well .. it's cheese, so it can't be half bad no matter what.

Posted by: ThePrimordialOrderedPair at November 06, 2016 06:18 PM (zc3Db)

188 173 OMG the holiday pans alone! Squeeeeee!
Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:11 PM (EnKk6)

Are you looking at the KAF website? I just got my catalogue, and those holiday pans are to die for. I give homemade cinnamon rolls to all my neighbors on Christmas Eve, so they can have rolls for Christmas morning-the Christmas Tree pans are perfect for that!!!

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 06:18 PM (VnCI9)

189 It should not be necessary to remind everyone that Bluebell homemade vanilla is the best accouterment to a fine pecan pie.

Posted by: Dave at Buffalo Roam at November 06, 2016 06:19 PM (QuP08)

190 184 OT: Comey has cleared Clinton again.

No charges.

She is Innocent.

Posted by: shibumi, a deplorable who now just wants to yell at stupid people at November 06, 2016 06:17 PM (hqqM5)

Just because the sepulcher is whitewashed doesn't mean it isn't full of dead men's bones.

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:19 PM (0mRoj)

191 Posted by: IC at November 06, 2016 06:15 PM (gcme+)

Speaking of people who haven't been around, what happened to Y-not? Heck, beyond co-blogging the Garden thread, she was always great at just doing a post if there was dead time like there was today.

Anyone know?

Posted by: HH at November 06, 2016 06:19 PM (DrCtv)

192 Moki, I lost it at the Pumpkin Loaf Pan:

http://www.kingarthurflour.com/shop/items/pumpkin-loaf-pan

It's...so...beautiful...

Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:19 PM (EnKk6)

193 From my vast collection of recipes - I think I copied this from one of those envelopes that used to come with my cookbook book club offerings -

White Bean Dip With Toasted Pita Chips

Split horizontally 4 pita breads, and cut each half into 8 wedges. Arrange on a large baking sheet, brush with 2 TBsp. olive oil, and sprinkle with 1 tsp. each of oregano, salt and pepper. Bake in a 400� oven for 8 minutes, turn over and toast for another 8 minutes, until golden and crisp.
In the bowl of a food processor, combine 1 drained 15-oz. can cannelli beans, � cup fresh flat-leafed parsley, 2 TBsp. lemon juice, 1 garlic clove (chopped) � tsp. each salt and pepper. Pulse until mixture is coarsely chopped, and mix in � cup olive oil until mixture is smooth and creamy. Season with more salt and pepper to taste if necessary. Serve at room temperature with pita chips.

Posted by: Sgt. Mom at November 06, 2016 06:20 PM (xnmPy)

194 Never heard of the sour cream pie crust, sounds really good, but wouldn't the SC flavor interfere with others in the filling?

Posted by: ibgu

I used it to top a cottage pie and I couldn't really taste the sour cream, but I'm not a supertaster so ...

Plus the sugar kinda overrides any sourness, i think .

Posted by: weft cut-loop at November 06, 2016 06:20 PM (v4Dtx)

195 178 Pecan Pie (from Southern Living, from whence all good things come)

bluebell, you and I are sisters from a different mother. That is the exact same pecan pie recipe I have used for almost 40 years. (And yes, I started making pies when I was a wee thing!)

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 06:20 PM (VnCI9)

196 from the BBQ Forum, long long ago: Keri C's pecan pie recipe

Normal
0

1 stick real butter, melted in measuring cup -- (try 1/2 stick ***)

1 cup light corn syrup

OR 1/2 cup each light and dark corn syrup

3 eggs

1 cup sugar

1/4 tsp salt

2 tsp vanilla

1 1/2 cups pecan pieces

1 unbaked deep dish pie shell

Melt butter in glass measuring cup, pour into medium bowl, and then use
buttered cup to measure corn syrup. Add sugar and syrup to butter. Add eggs,
vanilla, and salt. Fold in pecans, mix, and pour into pie shell. Bake 50 - 55
minutes at 325. Can also use packaged frozen 2-inch tart shells - fills one
dozen generously, maybe 14 depending on the batch. When using tart shells,
don't mix pecans into filling - just fill each shell about 1/4 to 1/3 full of
pecans (it doesn't take many) and then spoon filling over the top of pecans in
shells. Place on baking sheet before filling; bake at 350 for 30 minutes. These
little pies freeze very well.

Variations:Black Jack Pecan Pie - add 2 Tbs of Jack Daniels (I prefer
Gentleman Jack) to the filling mixture.Chocolate Pecan Pie - add 1/2 cup milk
chocolate chips when adding the pecans.OR shoot the moon and add both the
chocolate AND the whiskey. This ain't rocket science - it's pecan pie!

*** Although this recipe turns out fine for me with the whole stick (1/2
cup) of butter, you might try it for the first time with only two to three
tablespoons and see if it's rich enough for you. I believe the melted butter
content may be what is causing the occasional "runniness" problems
for some folks, as mentioned in the posts below. -Keri

Posted by: redc1c4 at November 06, 2016 06:21 PM (ltRuz)

197 I'm in the process of doing that with my recipes, too. Have a couple of old binders, and 6 new ones, and I'm working on reorganizing. It will all be worth it but it's time consuming right now.

And we shall not talk about the volumes and volumes of cookbooks that I have, except to say that when we remodeled our kitchen the carpenter made me a narrow set of floor-to-ceiling shelves for them and then the overflow went into the living room.

Posted by: bluebell at November 06, 2016 06:07 PM (uHcnA)

We are the same. A word of caution. I started with smaller binders, then had to replace them with the largest ones in the end.

lol, I have cookbooks everywhere too. Same thing, I put in a baker's rack that is all cookbooks - that was my overflow. But then that filled up. I have stacks laying here and there because I have idea where to put them.

haha

I don't care. It's fun. But I have been trying to figure out how to build more space for them. I've had to put some away - out of reach, that I don't use all that much for now.

Posted by: artisanal 'ette at November 06, 2016 06:21 PM (qCMvj)

198 Just because the sepulcher is whitewashed doesn't mean it isn't full of dead men's bones.
Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:19 PM (0mRoj)

I love you for this.

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 06:21 PM (VnCI9)

199 When you let other people cook you will end up with carrots in your chili.

Posted by: garrett at November 06, 2016 06:14 PM

Heh. Made bean soup today and put carrots in it. Usually only put celery and onion, but reviewing recipes saw many used carrots as sweetener/filler. Not bad.

Posted by: olddog in mo at November 06, 2016 06:22 PM (Dhht7)

200 Lisa at The Homesick Texan blog has all your southern and TexMex favorites.

Posted by: Dave at Buffalo Roam at November 06, 2016 06:22 PM (QuP08)

201 I love pecans with a passion, but pecan pie was always just a touch too sweet for me. Then I found a recipe that put a bunch of finely ground, toasted pecans in the gooey part (along with the whole pecans on top). Fantastic. Made it even more pecan-y and somehow a bit less sweet.
Posted by: ghost of hallelujah at November 06, 2016 06:10 PM (oAY8z)

I always go Chocolate Pecan.

Posted by: artisanal 'ette at November 06, 2016 06:23 PM (qCMvj)

202 It's 6p at Ace. It's 5p at Vic's. It's 4p CST here. What time is supper?
---
when the driver from Papa John's gets here...

#Duh

Posted by: redc1c4 at November 06, 2016 06:24 PM (ltRuz)

203 Carrots in chile, and people call me a heathen for beans in mine.

Posted by: Skip at November 06, 2016 06:24 PM (sWbjH)

204 Posted by: artisanal 'ette at November 06, 2016 06:21 PM (qCMvj)
---
Artisanal 'Ette, you ought to send a picture of your cookbook collection to OregonMuse for his library photos. Maybe he'll include it in a future thread. He needs to do a book thread on cookbooks.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:24 PM (EnKk6)

205 the government spent more time and money on tom bradys' balls than they did the bitch. that. is. criminal. assholes.

Posted by: chavez the hugo at November 06, 2016 06:25 PM (KP5rU)

206 that corn pud is just wrong

no molasses? poblanos? awful! you can't have ice cream with that!

merciful god

Posted by: Bigby's Knuckle Sandwich at November 06, 2016 06:25 PM (U0lQa)

207 194 weft

Ah, makes sense.

Thank you!

Posted by: ibguy at November 06, 2016 06:25 PM (vUcdz)

208 http://gardenandgun.com/node/9407

ham and cheese stuffed fried pork chops.

Posted by: redc1c4 at November 06, 2016 06:26 PM (ltRuz)

209 Garden and Gun has food photos that are like still life masterworks.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:27 PM (EnKk6)

210 Posted by: chavez the hugo at November 06, 2016 06:25 PM (KP5rU)

For the second time. This is being discussed on the thread below. You might want to go there.

Posted by: HH at November 06, 2016 06:27 PM (DrCtv)

211 http://gardenandgun.com/article/bourbon-pecan-pie

Posted by: redc1c4 at November 06, 2016 06:28 PM (ltRuz)

212 eh anyway

probably going with duck or goose for thanksgiving

got 2 pumpkins and thinking of a corn pumpkin chowder with roasted seeds on the side.

Posted by: Bigby's Knuckle Sandwich at November 06, 2016 06:28 PM (U0lQa)

213 I knew we were soul sisters, Moki!

I can't believe you make all those cinnamon rolls for your neighbors. How nice! That must take hours and hours.

Now you all are making me want to go to the KA site, and I can't do it, I can't do it, I won't do it, I mustn't do it . . . .

Posted by: bluebell at November 06, 2016 06:28 PM (uHcnA)

214 210 HH

I generally don't mind all that much when folks go OT, but have to 2nd your suggestion.

Be nice to have *one* thread unpolluted by politics.

Posted by: ibguy at November 06, 2016 06:29 PM (vUcdz)

215 Grilling ribeyes outside. From the fence, the dogs watch raptly. I reflect that we are re-enacting the first great meeting between primordial man and canine. Except I laugh at them, "Eat smoke!" as I take everything inside.

Posted by: Kodos the Executioner at November 06, 2016 06:30 PM (J8/9G)

216 Posted by: artisanal 'ette at November 06, 2016 06:21 PM (qCMvj)
---
Artisanal 'Ette, you ought to send a picture of your cookbook collection to OregonMuse for his library photos. Maybe he'll include it in a future thread. He needs to do a book thread on cookbooks.
Posted by: All Hail Eris, Literate Savage at November 06, 2016 06:24 PM (EnKk6)

I'll give it a try, but I'd have to pull them all out from all over the house. Some are in the kitchen cabinets, some on a bakers rack outside the kitchen, the living room and the dining room. I just counted 184 in my kitchen area. Plus handful of cocktail recipe books.

I'm not kidding. I have a lot.

Posted by: artisanal 'ette at November 06, 2016 06:30 PM (qCMvj)

217 Speaking of people who haven't been around, what
happened to Y-not? Heck, beyond co-blogging the Garden thread, she was
always great at just doing a post if there was dead time like there was
today.

Anyone know?

Posted by: HH at November 06, 2016 06:19 PM (DrCtv)
============================================

I do not know anything for sure. I have no inside information. My sense was that after Trump won the nomination, there was a period of time where there were harsh things said back and forth between various posters, Trump-supporters vs those who had questions about him. It got ugly for a bit. I saw Y-not posting links in the sidebar that led me to believe she was reluctant to come out in support of Trump at that time. Gradually, her side-bar links tapered off and her commenting on the threads ceased. Perhaps the unpleasantness was the reason, I can't say for sure. I wish she would come back. I miss her input.

Posted by: grammie winger - Fly the W at November 06, 2016 06:32 PM (dFi94)

218 all hail eris, Can't say you weren't warned about the KAF site. (Gives evil laugh) Hell, I'm a guy with limited cooking skills and it tempts me.

Posted by: JTB at November 06, 2016 06:35 PM (V+03K)

219 other thing I got recently is a couple of beef culottes, to make Picanha with

Posted by: Bigby's Knuckle Sandwich at November 06, 2016 06:35 PM (U0lQa)

220 Did someone say cinnamon rolls made with bacon? Bing it.

Posted by: olddog in mo at November 06, 2016 06:35 PM (Dhht7)

221 198 Just because the sepulcher is whitewashed doesn't mean it isn't full of dead men's bones.
Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:19 PM (0mRoj)

I love you for this.
Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 06:21 PM (VnCI9)

Aw shucks...

*kicks dirt*

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:36 PM (0mRoj)

222 I started doing a cooking journal when I started really teaching myself how to cook, and it quickly devolved into a bunch of copied recipes that wound up annotated.

When my original journal got full, I recopied the recipes to a new journal, and that only filled half of it, and I keep on adding and annotating.

It helps to know exactly where to find the recipe for potroast or pumpkin pie, and know it worked at least once

I just wrote down the sour cream crust recipe from above, and I will try it for a pie in the immediate future.

I am really big on recipes I can follow even on my bad days (you know, hung over or suffering from allergy season). So simple steps, and simple instructions (mix in 3 cups of water, you want it as thick as whipping cream, etc) and what not to do like don't over beat it makes it too tough.

I hadn't thought about putting together a Thanksgiving cooking binder. I suppose if NASA went to the Moon with slide-rules and three ring binders, I can make a successful dinner.

Posted by: Kindltot at November 06, 2016 06:36 PM (u8ofW)

223 Grammie, I saw the same kind of thing. I've almost thought of asking KT on the Gardening thread, but decided not to.

Y-not was a lot of fun. Just hope she is well.

Posted by: HH at November 06, 2016 06:36 PM (DrCtv)

224 Me too, HH

Posted by: grammie winger - Fly the W at November 06, 2016 06:37 PM (dFi94)

225 206 that corn pud is just wrong

It hasn't been properly pulled yet.

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:37 PM (0mRoj)

226 That cheese powder kinda smells like my feet up here in Vermont.

Posted by: Mary Cloggenstein at November 06, 2016 06:38 PM (/Nite)

227 Posted by: bluebell at November 06, 2016 06:14 PM (uHcnA)

What a great recipe. I made some vanilla last month for Christmas gifts. I hope it comes out ok. My first time.

Posted by: Infidel at November 06, 2016 06:38 PM (6UwHL)

228 Kindltot, what also helps me is to write notes on the recipe page itself, when I try a new recipe. I'll write the date I made it, what changes I made, if any, and what I should do differently the next time.

It's also fun to pull out a recipe I first tried 5 years ago and see that it was the first snowfall of the year, since I write stuff like that down too.

Posted by: bluebell at November 06, 2016 06:39 PM (uHcnA)

229 Infidel, I've thought about making vanilla before, but never got around to it. That's a really thoughtful gift.

Did you use Valu-Rite?

Posted by: bluebell at November 06, 2016 06:40 PM (uHcnA)

230 Last year on Thanksgiving morning I baked some Cranberry-Sage Cookies. We ate them while trying to watch the unwatchable Macy's parade. I'll probably do another batch this year. Cookies aren't the usual thing on Turkey Day.

http://www.bettycrocker.com/recipes/cranberry-sage-cookies/bde5c1d9-2cf2-4848-ac64-8bd7a24581ba

Posted by: JuJuBee at November 06, 2016 06:40 PM (kma8f)

231 Just because the sepulcher is whitewashed doesn't mean it isn't full of dead men's bones.

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:19 PM

^^^This.

Posted by: RedMindBlueState at November 06, 2016 06:42 PM (QZLci)

232 Ah, nothing bring out the spirit of seizing assets like commie Vermont cheese powder. Enjoy.

Posted by: redenzo at November 06, 2016 06:43 PM (5wSNN)

233 I started doing a cooking journal when I started really teaching myself how to cook, and it quickly devolved into a bunch of copied recipes that wound up annotated.

When my original journal got full, I recopied the recipes to a new journal, and that only filled half of it, and I keep on adding and annotating.

It helps to know exactly where to find the recipe for potroast or pumpkin pie, and know it worked at least once

Posted by: Kindltot at November 06, 2016 06:36 PM (u8ofW)

For certain things, like Quesadillas or "What To Do With Leftover Ham" or Turkey, I started creating Word document lists that point to cookbook/recipe and page, etc. I have a handful of those that come in handy.

For example, my Quesadilla one has about 21+ recipes listed - by main ingredient (Sometimes I want chicken, or sometimes shrimp, avocado, chipotle, spinach, goat, smoked salmon, roasted vegetables, goat cheese, etc). I got tired of trying to figure out where they were.

Posted by: artisanal 'ette at November 06, 2016 06:44 PM (qCMvj)

234 We have some Mexican friends who made a killer 'corn pie' that I looked into later and finally found 'pastel del elote'. But it doesn't seem to be the same thing, theirs isn't cornbread, it's a casserole of whole corn with about eight pounds of butter.

My Thanksgiving bring-along is an old favorite from the Navy, club spinach. It's the laziest casserole ever, canned spinach with Ritz cracker crumbs, cheese, and bacon on the top, but wow it's tasty. Use canned spinach or salt your frozen spinach, it's really bland otherwise.
http://tinyurl.com/j86vx4n
(adjust accordingly if you're not serving 100)

Posted by: hogmartin at November 06, 2016 06:45 PM (8nWyX)

235 Insomniac - sepulchre

Stun. Ning.

(And yeah, I'm a hypocrite. Sue me)

Posted by: ibguy at November 06, 2016 06:46 PM (vUcdz)

236 >>OMG the holiday pans alone! Squeeeeee!

Oh....my! That is a dangerous site. Good thing the Emile Henri items are expensive, or I'd be finding a way to justify buying that baguette baker...

Posted by: Lizzy at November 06, 2016 06:46 PM (NOIQH)

237 Infidel, I've thought about making vanilla before, but never got around to it. That's a really thoughtful gift.

Did you use Valu-Rite?

Posted by: bluebell at November 06, 2016 06:40 PM (uHcnA)

Of course. It was an opened bottle my friend gave me. Only a few shots gone. She doesn't drink vodka. I bought some madagacscar vanilla beans from amazon and sliced them open, put in jars and sealed. Says to keep in dark place and shake every few days for 2 months. We will see.

Posted by: Infidel at November 06, 2016 06:46 PM (6UwHL)

238

Here's my Southern Pecan Chocolate Pie recipe I have made a zillion times. I think I got it from inside the old Baker's chocolate square wrappers.

Southern Pecan Chocolate Pie

1 packet ( 4 oz ) Baker's German's Sweet Chocolate
3 T butter
1 tsp Instant Coffee
1 / 3 cup sugar
1 cup light corn syrup
3 eggs, slightly beaten
1 tsp vanilla
1 cup coarsely chopped pecans (sometimes I just leave them whole)
1 unbaked pie shell

1. Heat chocolate, butter and instant coffee in a saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth. I do this in a double-boiler to be safe. Set aside.
2. Combine sugar and syrup in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally. Remove from heat; add chocolate mixture.
3. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts.
4. Pour into pie shell.
5. Bake at 375F for 45-50 minutes, or until filling is completely puffed across top. Cool.

Very easy, no pre-baking pie shell.

Tried and true. It is gobbled down before anything else.

Posted by: artisanal 'ette at November 06, 2016 06:52 PM (qCMvj)

239 168 ... ibguy, Please thank Mrs. guy for the starter suggestions. It would be really helpful to have a longer term storage option. Research for this week.

Posted by: JTB at November 06, 2016 06:53 PM (V+03K)

240 I would do an index of recipes that I like but often these source cook books get found under the sofa or behind the fridge or some sort of thing like that.

I do suffer from lack of organization and it almost seems to get more inventive the older I get.

The journal did work for important things. My bread has improved to the point that I plan to compete in the county fair next year, I plan to do both a loaf of potato and a loaf of whole wheat. I may do a roman loaf which is 100% stone ground whole wheat flour, salt and water and yeast, but I may skip out on that unless I can put together more information on Pompeiian baking.

Posted by: Kindltot at November 06, 2016 06:53 PM (u8ofW)

241 Another nice thing about KAF is that their flour bags also have a help line telephone number and the people at the other end REALLY know what they are talking about.

Posted by: rabidfox at November 06, 2016 06:54 PM (EW9tX)

242 Darn it.
Missed most of the pet thread yesterday and most of the food today.
Damn work.

My cooking today costed of stopping at Food Lion on the way home and grabbing a $5 rotisserie chicken.
Half that thing was gone before we made it to the driveway.

Posted by: Chi - #FreeCthulhu at November 06, 2016 06:54 PM (foBj9)

243 239 JTB

Will do

Posted by: ibguy at November 06, 2016 06:55 PM (vUcdz)

244 The journal did work for important things. My bread has improved to the point that I plan to compete in the county fair next year, I plan to do both a loaf of potato and a loaf of whole wheat. I may do a roman loaf which is 100% stone ground whole wheat flour, salt and water and yeast, but I may skip out on that unless I can put together more information on Pompeiian baking.
Posted by: Kindltot at November 06, 2016 06:53 PM (u8ofW)

nice! I wish you luck.

Posted by: artisanal 'ette at November 06, 2016 06:55 PM (qCMvj)

245 I'm hoping my family will be dropped off at home tonight safe and sound from wherever they have been held.

Posted by: Jim Comey at November 06, 2016 06:56 PM (/Nite)

246 Of course. It was an opened bottle my friend gave
me. Only a few shots gone. She doesn't drink vodka. I bought some
madagacscar vanilla beans from amazon and sliced them open, put in jars
and sealed. Says to keep in dark place and shake every few days for 2
months. We will see.
Posted by: Infidel at November 06, 2016 06:46 PM (6UwHL)

I make cheap aguardiente (or Raki if you prefer) the same way, with anise, star anise and bottom shelf rum.

Posted by: Kindltot at November 06, 2016 06:56 PM (u8ofW)

247 Cheese, Gromit!

https://m.youtube.com/watch?v=C7rzSslub6U

Posted by: fluffy at November 06, 2016 06:57 PM (jw2Xw)

248 235 Insomniac - sepulchre

Stun. Ning.

(And yeah, I'm a hypocrite. Sue me)
Posted by: ibguy at November 06, 2016 06:46 PM (vUcdz)

Both spellings are correct. So neener.

Posted by: Insomniac - 1 in 94,609,000 at November 06, 2016 06:58 PM (0mRoj)

249 Posted by: fluffy at November 06, 2016 06:57 PM (jw2Xw)

Wallace and Gromit!

Huzzah.

Posted by: CharlieBrown'sDildo at November 06, 2016 06:58 PM (Zu3d9)

250 If y'all want a good, (REAl good), fast slow cooker recipe, try "crack chicken":
1) 2 lbs or so of skinless chicken breasts
2) Ranch seasoning. (add some cheddar powder to taste)
3) Thick cut bacon, cooked.
4) 2 packages of creme cheese.
Dump in cooker.
4 hrs.
Shred w/fork.
Eat on buns for days.
Man, it's good!

Posted by: Brave Sir Robin at November 06, 2016 06:59 PM (SeD0w)

251 Kindltot, do you use a bread machine? I used to have one and really miss it. My last few tries at bread have been abysmal failures.

Posted by: Infidel at November 06, 2016 06:59 PM (6UwHL)

252 242 chi

https://www.kcet.org/food/grocery-store-economics-why-are-rotisserie-chickens-so-cheap

Win-win

Posted by: ibguy at November 06, 2016 07:00 PM (vUcdz)

253

ot, over at thegatewaypundit

1.4 MILLION Watch Donald Trump Online Speak to Supporters in Minnesota

Another 62,298 watched Donald Trump online on YouTube.

for real?

Posted by: artisanal 'ette at November 06, 2016 07:00 PM (qCMvj)

254 Folks, Thanks for such a great thread. The food thread is always good but today's was especially helpful.

Posted by: JTB at November 06, 2016 07:00 PM (V+03K)

255 Wallace and Gromit!

Huzzah.
"Not even Wenslydale??"

Posted by: Brave Sir Robin at November 06, 2016 07:01 PM (SeD0w)

256 No amount of cheese presentation can beat the Whiz.

http://tinyurl.com/gucshlv

Posted by: Javems at November 06, 2016 07:01 PM (yOqwj)

257 248 Som

I was referring to my own comment on re: politics on non-poli of threads.

Posted by: ibguy at November 06, 2016 07:01 PM (vUcdz)

258 Somebody say pie?

Posted by: Weasel at November 06, 2016 07:01 PM (Sfs6o)

259 >> 1.4 MILLION Watch Donald Trump Online
>> Speak to Supporters in Minnesota

This is the food thread, so I have to ask whether he suggested his supporters should roast her alive.

Personally, I wouldn't object.

Posted by: JEM at November 06, 2016 07:04 PM (TppKb)

260 This reminds me - I better get dinner started!

Posted by: josephistan at November 06, 2016 07:04 PM (7qAYi)

261 Hahaha.

Ted Nugent at Trump rally.

Feedback when he goes to play; technician comes out and he has to tell him "plug the speaker into the amp."

LOL

Pikers.

Posted by: shibumi, a deplorable who now just wants to yell at stupid people at November 06, 2016 07:05 PM (hqqM5)

262 Pot roast is out resting, sauce is reducing, homemade buttermilk biscuits are baking. It smells great at my house!!
And fuck Comey and Hellory with barbed pineapples......

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 07:05 PM (JNDQi)

263 Weasel, Be very, very careful. The pecan pie recipes on this thread are dangerously delicious.

Posted by: JTB at November 06, 2016 07:05 PM (V+03K)

264 Well I'm at almost 2,200 words of outline and scribbles. Which is better than three days ago when I had zero words written. Progress right?

Posted by: Anna Puma at November 06, 2016 07:05 PM (qVOjT)

265 Facts you did not know:

Comey is blind as a bat.

Posted by: torabora at November 06, 2016 07:06 PM (Eq1E0)

266 Not exactly "right now eatin' food", but I canned 7 quarts of baby carrots and 4 pints of glazed baby carrots today.

My garden was the pits this year. Weather, and my being a lazy sloth in the aftermath of retirement didn't help. But I am planning for next year, and a big consideration for me is buying more non-hybrid seeds of plants that can be "hidden" in my garden. I live in suburbia. If the burning times come and I have corn, tomatoes, cucumbers and peppers in my garden, even the dumbest LIVs, FSAs know what that is. I am buying more seeds that those folks would not recognize - especially when I plant them in small groups among all the other flowers and shrubs in my yard instead of in neat rows or a bed. I'm thinking chard, kale, collards, spinach. The neighbors will think they are weeds. Also root vegetables that they will not recognize from their tops - beets, turnips, potatoes, carrots, onions. I honestly believe that my neighbors would not recognize pole beans if I grew them on my chain link fence, especially if I grew some striped podded ones. Betting brussel sprouts would be good also. Anyone else have some ideas about veggies for gardening incognito?

Posted by: cfomahm at November 06, 2016 07:06 PM (RfzVr)

267 Pot roast is out resting, sauce is reducing, homemade buttermilk biscuits are baking. It smells great at my house!!
And fuck Comey and Hellory with barbed pineapples......
Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 07:05 PM (JNDQi)

I think it's time for a drink.

Must have a bit of a haze until election day is over.

I don't need a recipe for this.

Posted by: artisanal 'ette at November 06, 2016 07:07 PM (qCMvj)

268 Well I'm at almost 2,200 words of outline and scribbles. Which is better than three days ago when I had zero words written. Progress right?
Posted by: Anna Puma at November 06, 2016 07:05 PM (qVOjT)

yep, keep it up

Posted by: artisanal 'ette at November 06, 2016 07:07 PM (qCMvj)

269 Chi, work is always good! Gives you the money to buy the food, right?

JTB, was it you that was marooned with me at the end of the food thread one time and I brought up coconut oil and something having to do with eating more fat with carbs to slow down their entry into the bloodstream? If so, I was wondering how that was going for you.

Posted by: bluebell at November 06, 2016 07:09 PM (uHcnA)

270 Speaking of cheese, so far Hrothgar is the only one to take me up on splitting the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Eris, you in?

Posted by: bluebell at November 06, 2016 07:11 PM (uHcnA)

271 thought this was a food thread

Posted by: chavez the hugo at November 06, 2016 07:14 PM (KP5rU)

272 Somebody say pie?
Posted by: Weasel at November 06, 2016 07:01 PM

Anytime is a good time for pie.

Posted by: Fabienne at November 06, 2016 07:14 PM (DMUuz)

273 23 King Arthur Flour. They have been around for a long time. I think they used to sponsor the old Arthur Smith TV show way back in the 50s. Them and Tube Rose Snuff.

Posted by: Vic We Have No Party at November 06, 2016 05:08 PM (mpXpK)

****

I think it was Martha White Flour on the Arthur Smith Show. I grew up in North Carolina and remember that my Mom always bought the Gold Medal Flour instead of the Martha White.

Daddy always chewed Black Mule tobacco instead of dipping Tube Rose Snuff, but that's a whole other story . . .

Posted by: Deplorable Elinor, Who Usually Looks Lurkily at November 06, 2016 07:14 PM (NqQAS)

274 >>> thought this was a food thread

You are sandwiched between a wheel of cheese and pie.

Bon appetit!

Posted by: fluffy at November 06, 2016 07:17 PM (jw2Xw)

275 the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Posted by: bluebell at November 06, 2016 07:11 PM

Big wheel keep on turnin'
Baked ziti keep on burnin'
Rollin'
Rollin'
Rollin' out the pasta dough ...

Posted by: Ike, Tina, and CCR at November 06, 2016 07:17 PM (DMUuz)

276 Speaking of cheese, so far Hrothgar is the only one to take me up on
splitting the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Eris, you in?

Does it freeze well? I could take 5 lbs.

Posted by: Infidel at November 06, 2016 07:17 PM (6UwHL)

277 274: i am from wisconsin. i hate cheese unless it is melted. on pizza or grilled cheese or a burger.

Posted by: chavez the hugo at November 06, 2016 07:19 PM (KP5rU)

278 You are sandwiched between a wheel of cheese and pie.

Bon appetit!
Posted by: fluffy at November 06, 2016 07:17 PM

What kind of roll do we need to make?

Posted by: Duncanthrax at November 06, 2016 07:19 PM (DMUuz)

279 bluebell, Don't think it was me. But I can say that using quality fats: oils, good butter, whole milk for drinking and yogurt, etc., helps with absorbing carbs. Still have to be aware of the carbs but the fats give some leeway. And with all the 'evil' fats and cholesterol, my blood tests have been improving.

Posted by: JTB at November 06, 2016 07:19 PM (V+03K)

280 i am from wisconsin. i hate cheese unless it is melted. on pizza or grilled cheese or a burger.
Posted by: chavez the hugo at November 06, 2016 07:19 PM (KP5rU)
-----------------

Or on your head, no?

Posted by: bluebell at November 06, 2016 07:20 PM (uHcnA)

281 All this talk of pie....had a friend from South Africa explain to me that they only "pie" for entree dishes, like chicken pot pie, Sheppard's pie, kangaroo pie (yeah, really). For desserts, they call 'em "tarts." She made this yummy milk tart w/flake coconut on top w/chocolate crumb crust - YUM!!

Posted by: Lizzy at November 06, 2016 07:21 PM (NOIQH)

282 280: i guess?

Posted by: chavez the hugo at November 06, 2016 07:21 PM (KP5rU)

283 Does it freeze well? I could take 5 lbs.
Posted by: Infidel at November 06, 2016 07:17 PM (6UwHL)
--------------

Ha, Infidel, I don't know, but I doubt it, unless you grate it first, then maybe.

I was kidding though, because the enormity of having a 72-pound wheel of cheese delivered to my front door just tickled my funny bone. But $899.99 for 72 pounds of Parm is actually a good deal!

Posted by: bluebell at November 06, 2016 07:22 PM (uHcnA)

284 Heh, yea, I remember the price. Holy Moly.

Posted by: Infidel at November 06, 2016 07:23 PM (6UwHL)

285 Ibguy @ 252

Thanks. BUT I actually knew this. And don't mind one bit.
I almost never buy protein these days unless it's has the "buy today or we throw it away" clearance price tag on it.
Goes straight into the freezer, or gets used by tomorrow.

I am both poor, and quite frugal.

Posted by: Chi - #FreeCthulhu at November 06, 2016 07:23 PM (foBj9)

286 Lizzy, ask your SA friend about Malva Pudding. OMG.

I have a very close friend from South Africa and I have begged her NOT to give me the recipe. It's that good. I don't want to look like a hippo.

Posted by: bluebell at November 06, 2016 07:23 PM (uHcnA)

287 17 Speaking of people who haven't been around, what
happened to Y-not? Heck, beyond co-blogging the Garden thread, she was
always great at just doing a post if there was dead time like there was
today.

-------

Based on the side bar posts, it seemed like she was a real serious neverTrumper. Every bit of negative info about Trump was posted.

Posted by: Make America Great Again at November 06, 2016 07:24 PM (BS8yt)

288 Cheese my theory of today's food "exhonoration" of Hillary cheese:

This is actually GOOD news food for Trump cheese.

Why?

Because it "flips the script" once again and now again makes it look like Hillary is part of a big government cabal to rig the system against the little guy cheese.

The Dems were posturing as "victims" once Comey re-opened the investigation: "The big mean fascist government is oppressing the underdog female candidate!" And that blunted Trump's (and reality's) frame that Hillary is part of a crony-socialist system of baked-in (with cheese) corruption.

Remember: It's all about memes and narratives at this point. We don't REALLY care if Hillary goes to jail after Nov. 8. We simply want to use her criminality as a toll to ensure she won't get elected.

Flagrantly letting her off the hook in a rigged-seeming way actually fans the flames of people's loathing of her. So -- Comey letting her off is a GOOD thing I say.

Oh, and cheese. Food, too.

Posted by: zombie at November 06, 2016 07:24 PM (jBuUi)

289 All this talk of pie....had a friend from South Africa explain to me that they only "pie" for entree dishes, like chicken pot pie, Sheppard's pie, kangaroo pie (yeah, really). For desserts, they call 'em "tarts." She made this yummy milk tart w/flake coconut on top w/chocolate crumb crust - YUM!!

Posted by: Lizzy

The Brits and their colonies refer to savory pastries as 'pasties'

...which is fit for an AoSHQ joke.

Posted by: weft cut-loop at November 06, 2016 07:25 PM (v4Dtx)

290 zombie, that cracked me up.

Posted by: bluebell at November 06, 2016 07:26 PM (uHcnA)

291 **hands flailing wildly**

While I'm proud that cheese powder comes from the great state of Vermont, I think we have far too many choices for cheese products in America. We need to resist the dairy oligarchy and only have one choice for cheese... government cheese.

Posted by: Bernie Sanders at November 06, 2016 07:27 PM (Se/yD)

292 OT, Watching Bonanza. Just heard the theme music for Little House. lol.

Posted by: Infidel at November 06, 2016 07:27 PM (6UwHL)

293 Are there kangaroos in S. Africa??

Posted by: Brave Sir Robin at November 06, 2016 07:27 PM (SeD0w)

294 Posted by: Bernie Sanders at November 06, 2016 07:27 PM (Se/yD)

Go get some deoderant. You stink.

Posted by: Infidel at November 06, 2016 07:29 PM (6UwHL)

295 re there kangaroos in S. Africa??
Posted by: Brave Sir Robin at November 06, 2016 07:27 PM

No. Neither are there European swallows.

But there are African swallows.

Posted by: Duncanthrax at November 06, 2016 07:29 PM (DMUuz)

296 If any of you notice the bread proofing box on the KAF site, it works great. I use it for a very controlled rise of dough and it helps me make the best Greek yogurt I've had. The same unit, made by Brod and Taylor, is available from Amazon for the same price. Considering how cool we keep the house, it is very useful.

Posted by: JTB at November 06, 2016 07:30 PM (V+03K)

297 DAMN, my biscuit came out great today!!!!! If I do say so myself. The pot roast wasn't too shabby either. No one else will eat the pot roast in my house, they don't like it. But they'll eat the biscuits. Oh, well....c'est la vie.....

Posted by: @lindafelldespair(gab.ai)-irredeemably,deplorable,sexist,islamaphobic,racist at November 06, 2016 07:31 PM (JNDQi)

298 >.Are there kangaroos in S. Africa??

No idea - but she mentioned this when expressing delight at finding an Aussie food store that sell individual meat pies, including kangaroo pie - she lived in Australia for a bit.

Posted by: Lizzy at November 06, 2016 07:31 PM (NOIQH)

299 I missed it or kindltot left. Does anyone have a preference re bread machine or is it not worth it?

Posted by: Infidel at November 06, 2016 07:32 PM (6UwHL)

300 Yes, there are kangaroos in South Africa...in the zoo.

But in the wild, of course, they are limited exclusively to Australia. Different continent. Marsupials.

Posted by: zombie at November 06, 2016 07:33 PM (jBuUi)

301 >>Yes, there are kangaroos in South Africa...in the zoo.

And yet you can get kangaroo pie in Colorado (ick)!!

Posted by: Lizzy at November 06, 2016 07:35 PM (NOIQH)

302 Chicken Pot Pie is a personal favorite. And not just because it's a pie. Also Chicken 'n Dumplings.

Posted by: Weasel at November 06, 2016 07:37 PM (Sfs6o)

303 299 I missed it or kindltot left. Does anyone have a preference re bread machine or is it not worth it?
Posted by: Infidel at November 06, 2016 07:32 PM (6UwHL)

I have long coveted a Zojirushi- King Arthur Flour has some nice ones. We don't have the counter space/storage for one, so I will wait until that situation has improved-but not for long. ; )

Posted by: Moki, deplorable mom and sammich maker at November 06, 2016 07:38 PM (VnCI9)

304 270 Speaking of cheese, so far Hrothgar is the only one to take me up on splitting the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Eris, you in?

Posted by: bluebell at November 06, 2016 07:11 PM (uHcnA)
----
72 pounds! Good Lord! Are you planning a trip around the globe via clipper ship?

I had to google that. It looks like an enormous curling stone.

Posted by: All Hail Eris, Literate Savage at November 06, 2016 07:39 PM (EnKk6)

305 I missed it or kindltot left. Does anyone have a preference re bread machine or is it not worth it?
Posted by: Infidel at November 06, 2016 07:32 PM (6UwHL)

I went and saw my dad.

I use a kitchen aid mixer with a breadhook, and then let it rise twice. I used to make a stiff dough and knead aggressively.
Now I make a just-this-side-of-sticky dough, and roll and instead of kneading I roll it under to the middle like I am trying to make a giant bagel. When the top starts breaking, I set it aside to rest and do it again when it doubles in size.

That seems to draw the gluten as well as kneading

I have never used a bread machine but I know there is a whole section for bread machine loaves at the state fair.

Posted by: Kindltot at November 06, 2016 07:40 PM (u8ofW)

306 I doubled up on roll.
Another wonderful day, but at least I closed my tags.

Posted by: Kindltot at November 06, 2016 07:41 PM (u8ofW)

307 72lb wheel of cheese, is Indiana Jones planning to break into your house....

Posted by: Anna Puma at November 06, 2016 07:41 PM (qVOjT)

308 For desserts, they call 'em "tarts." She made this yummy milk tart w/flake coconut on top w/chocolate crumb crust - YUM!!

Posted by: Lizzy

The Brits and their colonies refer to savory pastries as 'pasties'

...which is fit for an AoSHQ joke.
Posted by: weft cut-loop at November 06, 2016 07:25 PM (v4Dtx)
----
...and if you'll look behind this counter, you'll see artisanal tarts with pasties which are on sale.

Posted by: AoSHQ Fair Trade Emporium at November 06, 2016 07:42 PM (EnKk6)

309 Thanks kindltot. Hope your dad is well. I have a kitchen aide, I will try that. I would really like to be able to make some good sourdough bread with my starter.

Posted by: Infidel at November 06, 2016 07:46 PM (6UwHL)

310 270 Speaking of cheese, so far Hrothgar is the only one to take me up on splitting the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Eris, you in?

Posted by: bluebell
--------------

That is one indulgence I allow myself. Good cheese.
I taught my ex's 5 year old to appreciate nice parmegiano reggiano.
He turned his nose up at Kraft in the can, and would demand "the good stuff." Even on Speghetti-Os. Heh.

Posted by: Chi - #FreeCthulhu at November 06, 2016 07:47 PM (foBj9)

311 Aw Chi. I'm sure you were good for those kids in many way.

Posted by: bluebell at November 06, 2016 07:50 PM (uHcnA)

312 I hope at least as they were for me, blue.

Seriously, though - that boy would try anything. He once ate octopus with me at a Japanese restaurant. Yes, it looked like an octopus on the plate, and he was already a big fan of calamari.
Never did break him of the ketchup on hot dogs thing.
Kid would eat broccoli for breakfast if you let him, though...

Posted by: Chi - #FreeCthulhu at November 06, 2016 08:11 PM (foBj9)

313 The AoSHQ food thread could be a money maker.

Posted by: weft cut-loop at November 06, 2016 08:37 PM (v4Dtx)

314 the 72-pound wheel of Parmigiano Reggiano from Costco.com.

Just how do you mount a cheese on a lathe?

Posted by: DaveA at November 06, 2016 08:38 PM (8J/Te)

315 Late to the thread. Pecan pie:

My Mom always used the recipe on the bottle of Karo (dark) corn syrup. Never had any pie leftover so, . . .

Here's the one from Karo's site:

http://preview.tinyurl.com/hzw52xh

The pie crust, however, is up to you. My Mom always used Crisco in her pie crusts.

Posted by: RickZ at November 06, 2016 08:50 PM (O+32K)

316 RickZ, I used to use Crisco too, before I realized how awful it is for you, LOL.

Now I use lard. Way better. And better for you, seriously.

Posted by: bluebell at November 06, 2016 08:52 PM (uHcnA)

317 bluebell,

Oh how I know about changing cooking habits. Crisco is shelf stable while lard is not. There are many things I do not eat that my Mom made. I never buy canned veggies (canned potatoes, really?, same for canned asparagus, which has all the texture of baby food) and only certain ones frozen, like corn or peas; string beans, broccoli, asparagus and the like are always fresh.

Also, for anyone thinking of using poblano peppers, you have to roast them to get the waxy skin off. It's not a pepper that you can slice and eat raw.

Posted by: RickZ at November 06, 2016 08:59 PM (O+32K)

318 Well, just had a crowd over and served beef bourguigon. It's a winner - I doubled the recipe and I've got maybe two servings left over for dinner this week.

http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html

Not that hard to make, although I chickened out when it came to flaming the cognac. It was fine anyway. Next time I'll leave out the pearl onions - since there are already onions in the dish, it's overkill.

I followed her instructions and served it over toasted sourdough bread rubbed with a clove of garlic, but I think it would be even better over mashed potatoes.

CBD did you decide to not use the list of the 10 great American things to eat and drink I emailed you last week? Just wondering...

Posted by: Donna&&&&V(deplorably brandishing ampersands&&&&and so there at November 06, 2016 09:02 PM (P8951)

319 Burned the shit out of my thumb cooking sauerkraut mix.

Posted by: weft cut-loop at November 06, 2016 10:19 PM (v4Dtx)

320 Our oldest son makes yummy pecan pies. He uses (mostly) Alton Brown's Bourbon Pecan Pie recipe in which you spice the nuts first. It's everybody's favorite.

Food & Wine magazines have been arriving because of some gift I purchased last year and there's an intriguing recipe which, on their website, is listed as Brown Butter Pecan Pie with Espresso Dates. Not sure about the espresso flavoring, but adding dates doesn't sound like a bad idea.

Posted by: OldDominionMom at November 06, 2016 10:52 PM (GzDYP)

321 The bread recipes in the Homemade Kitchen are all great. The bagel recipe is good too. New favorite cookbook is the Kitchen Ecosystem. I love the idea of small batch canning.

No idea what I'll do on Thanksgiving. I need a new element for the lower oven. I can do cookies, but not much else in the upper one.

Posted by: Notsothoreau at November 06, 2016 10:54 PM (Lqy/e)

322 Alas, everyone else at the dinner wasn't nearly as clever. We had a Chicken Curri salad which was "inspired by the British rule over India and their spicy flavors", Thai noodles Salamanca, which at least remembered the name of the bad guy, Pimms liquor which was basically a British version of a Sangria and a... well, a four-layer dessert with brownie, toffee, oreo and cookie crumble because spies are not what they appeared to be.

As a Bond tribute it was terrible. My reject dishes were better ideas than this mess. (I had an idea of deviled eggs with olive slices and a single caper to make Golden Eyes). To be fair, the food was incredibly good. When faced between good food and good puns, I think erroring on the side of good food is the way to go.

Because there is no such thing as a good pun.

Posted by: Semper Why at November 07, 2016 01:49 AM (SIO61)

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