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Food Thread: (Meat) Balls To The Wall

meatballs.jpg

Meatballs are great; even the crappy ones from the supermarket deli are edible. Sometimes I will buy those to slice for meatball pizza when I am too lazy to make my own. But that's a pathetic excuse, because making a good meatball doesn't take that much time. It's pretty easy in fact...

But making a great meatball does take more time. It's not a multi-step, multi-hour process, but it does require some effort. For instance, I usually just dump a few ingredients into a big bowl, mix it quickly, form the meatballs and roast them in the oven for awhile. They turn out nicely and it takes no effort at all. But a better tasting and more time-intensive technique is to coat them in fine breadcrumbs and fry them briefly so they get all delicious and crispy and golden. Then put them in some sauce and finish cooking them. And there are other things that make a difference.

Here is Marcella Hazan's recipe...the one I just used. I didn't cook the bread and milk mixture, I just broke up the bread into tiny little pieces and then whisked it with the milk, or half-and-half in my case.

If you have a little more time it is absolutely worth the trouble.

******

porridge-chrys-rynearson-869x1100.jpg

Carolina Chicken and Rice Porridge looks fantastic! And easy. I love this kind of cooking, probably because I did a lot of it when I was young and poor. Of course the lump crab or shrimp garnish was beyond my means, but the idea is a good one.

What were your go-to dishes when you had to harvest the couch for change before you went to the supermarket?

******

How to Make Perfectly Fried Catfish
As usual it is a simple technique but one that has been carefully constructed. And while I doubt I can get good catfish, I can get flounder, which will work very well with this recipe!
Duane Nutter thinks frying seafood is a skill every Southern cook should master. "They'll let you slide if you can't make a biscuit, but if you mess up the fish, they're like, 'Dude, are you from New York?'"

The measure of a French cook is his omelet and his roast chicken....two deceptively simple dishes. I don't know Southern cooking well enough to claim expertise, but I have had some incredible fried seafood in the South.
******

What's all the fuss about black ice cream?
Huh. I have no idea, because I have never seen it or heard of it. I am, apparently, woefully out of touch with the important trends in food.
It actually makes perfect sense to us, if you think about it in the context of unicorn frappes and rainbow bagels. Last summer, a shop called Morgenstern's in New York City decided to take a universally sunny treat and turn it black. They made it with the ashes of a coconut shell, so while it tastes like coconut ice cream, it looks like the tar used to patch potholes - with sprinkles, if you so choose.

black ice cream.jpg

Yeah...it also looks like something else.
******

news-jim-beam-coffee.jpeg

Jim Beam Bourbon-Flavored Coffee Is Here to Liven Up Mornings
Flavoring foods with other foods is pretty much called "cooking." So why not just cut to the chase, do your own cooking and save some money. That bottle of bourbon sitting in your liquor cabinet (send some damned photos!) can be easily re-purposed as a coffee flavoring. Why you have to buy it pre-mixed is beyond me.

Is it the recipe that is difficult? here's an easy one.

Make coffee.
Pour bourbon into coffee.
Drink.

What? Your boss doesn't want you to drink before work?

Okay....buy a bottle of cheap bourbon, pour it into a pot, turn on the heat and boil off the alcohol. Then you will be left with bourbon-flavored water, which you can pour into your coffee, or use in baking.

And before you start yelling at me, I am not talking about the many things that are flavored or aged in bourbon barrels. Like scotch! That's a different beast.

******

From NDH....

Is it bad that I laughed?

Howdy.

As I dance about my kitchen screaming at the gods about the curse that has been cast down upon me, it's yet another useless can opener I hold in my hand.

WHY THE HELL can't I find a manual can opener that actually works? It doesn't matter whether I spend $2 or $20, at best, they work three or four times then start skipping, leaving me to pry open the can. (I have the scars to prove it.)

I mean, really, it's a rhetorical question. My grandmother probably owned only 3 can openers in her life and they were all probably purchased at Sears. I suppose there isn't a great deal of profit to be derived from a $5 can opener that's replaced only every ten years. STILL...

Are manufacturers catering to our throw-it-away culture or did we devolve into this culture in response to goods that no longer last?

When I purchased my house, It came with a GE washer and dryer. When they finally went, the washer before the dryer, I learned that the washer was more than 30 years old and the dryer was more than 20 years old. The next washer and dryer I purchased, new, lasted only a few years and never really worked well.

Still, washers and dryers are, at least, somewhat complicated these days, what with the electronics and such. But a can opener?!! A freaking can opener?

Am I the only one having this problem?

Have I been using can openers wrong my entire life?

Help me, Dildo San, before I lose my ever-loving mind.

Sincerely,
Pissed and Bleeding in Florida

All I could think of was that she should switch hands...
Anyone out there have a great can opener (No Hope Solo jokes please)?
******

How about some interesting cocktails for a change?

3 Banderas
Ingredients

2 oz Blanco Tequila
1 oz Tempus Fugit Gran Classico Bitter
2 oz Tempus Fugit Alessio Vermouth Bianco
.5 oz Chili Liqueur

Garnish
Orange Peel

Glassware
Coupe

Shake and strain all ingredients, serve in a chilled coupe glass and garnish with an orange peel.

La Louisiane
3/4 oz rye whiskey
3/4 oz sweet vermouth
3/4 oz Benedictine
dash Peychaud's Bitters
dash Absinthe or Herbsainte

garnish: cherry
glass: antique or martini

stir with ice
strain into glass

******

Please send food tips, dry-aged prime beef primals, extra Pappy van Winkle bourbon and other goodies to:
cbd dot aoshq at gmail dot com

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 Corgis summoned.

Posted by: olddog in mo at May 21, 2017 03:54 PM (Dhht7)

2 Don't call me late for supper

Posted by: Skip at May 21, 2017 03:54 PM (Ot7+c)

3 Think that ice cream has been eating too much meat.

Posted by: Aetius451AD at May 21, 2017 03:55 PM (ycWCI)

4 Meatballs look pretty good.

Posted by: HH at May 21, 2017 03:55 PM (DrCtv)

5 Meatballs in a long roll with mozzarella on top then grilled for a few minutes till toasted. To die for

Posted by: Skip at May 21, 2017 03:56 PM (Ot7+c)

6 just use a P-38 to open your cans...

they never skip unless you want them too.

Posted by: redc1c4 at May 21, 2017 03:58 PM (4puUB)

7 top 10 AND i read the content too!

Posted by: redc1c4 at May 21, 2017 03:58 PM (4puUB)

8 Looks like tar balls on a cone

Posted by: Skip at May 21, 2017 03:58 PM (Ot7+c)

9 Rao's meatballs for the win! Takes a bit longer, but well worth it. I use an ice cream scoop with the built in scraper to ensure uniformity. Nom nom nom.

Posted by: Duke Lowell at May 21, 2017 03:59 PM (kTF2Z)

10 Now that's a nice clutch of meatballs. If I'm going fancy I use the beef-pork-veal combo for a more tender, toothsome ball. Sometimes I include bacon because why not?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 03:59 PM (NT3RT)

11 Ok, perused the catfish article. Nothing fancy or special that I can see. I also prefer a dry cornmeal mix over a wet mix, but I do sometime dip the fish in a milk/hot sauce dip prior to dry mix to add some extra heat.

Cod is also a less expensive alternative to catfish. To me it's more about the flavor of the mix.

Posted by: olddog in mo at May 21, 2017 04:03 PM (Dhht7)

12 Marcella Hazan is a go-to for classic Italian cooking. As are: Giuliano Bugialli and Lidia Bastianich.

Giada deLaurentis has a meatball recipe that uses turkey in addition to other meats, I think that's how she makes the poultry palatable.

Posted by: kallisto at May 21, 2017 04:03 PM (kD8Fh)

13 I would love to have a plate of those meatballs right now, but I'm really yearning for some of Farmer's ham balls he mentioned on the ONT recently.

I think it was Farmer. Anyway, I feel like I've been missing out on something great for 29 years!

Posted by: OldDominionMom at May 21, 2017 04:04 PM (GzDYP)

14 Yeah...it also looks like something else.

Hope it don't taste like what it looks like.

Posted by: tu3031 at May 21, 2017 04:04 PM (qJhUV)

15 my go-to meal was extra sharp cheddar and yellow corn torts.

i lived on them and they were yummy.

Posted by: concrete girl at May 21, 2017 04:05 PM (WKvlL)

16 Posted by: Duke Lowell at May 21, 2017 03:59 PM (kTF2Z)

Wow! Never thought of that. Talk about a serious meatball...

Posted by: HH at May 21, 2017 04:05 PM (DrCtv)

17 So Huma has filed for divorce from Anthony Weiner.

Gosh, that seemed like such a solid marriage.

Posted by: logprof at May 21, 2017 04:05 PM (GsAUU)

18 re: can openers

I've got one of these

https://www.amazon.com/Swing-A-Way-
Portable-Can-Opener-Black/dp/B001CDEFK0

I've had it for at least 20 years. Only difference is the handle grips are yellow instead of black. It even has the helpful instruction stamped into the metal by the turn knob in case I forget which way to turn the knob. lol

Only thing is it no longer has the nice silver finish on the cutting wheel. A bit rusty even. Neighbor lady borrowed it once when hers broke and she looked at me sideways when she saw how it looked. But, it never skips a beat, so I never saw a need to replace it.

Posted by: Anon Y. Mous at May 21, 2017 04:06 PM (R+30W)

19 I use the lightly brown first before cooking in the sauce method. Because that's how the Champ made them. (mom)

Posted by: kallisto at May 21, 2017 04:07 PM (kD8Fh)

20 I made some low(ish) carb banana nut muffins yesterday from stuff I had on hand and they turned out pretty good:

1 cup coconut flour
1 cup almond flour
1/2 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3 ripe bananas
2 packets of stevia sweetener
3/4 cup softened butter
2 eggs
1 cup chopped walnuts

(the nut flours were just shredded coconut and almonds processed to a powder in my trusty little Cuisinart)

Preheat oven to 375.
Combine dry ingredients in mixing bowl. Fold in nuts (stop it!) to flour them up.
Whip bananas, sweetener, butter, vanilla extract until smoove.
Mix it all together, put in muffin pan (I used jumbo muffin pan)

Bake for 30 minutes.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:08 PM (NT3RT)

21 Meatballs in a long roll with mozzarella on top then grilled for a few minutes till toasted. To die for

Posted by: Skip


That sounds excellent.

I made my first pizza last night with slices of bright white mozzarella ball cut into small hunks then topped with the pre-shredded mozzarella. Interesting visual effect of the yellowness of the one versus the bright white of the other.

Taste was excellent at 5pm - even better at 10 am this morning.

36 hour old pizza dough. I've decided that anything less then 24 hours is tasteless dough. The dough was rising before I opened the oven door.

Posted by: E Depluribus Unum at May 21, 2017 04:08 PM (HTdUD)

22 How to Make Perfectly Fried Catfish



Good grief, it's been five years already --give it a rest!

Posted by: Manti Te'o at May 21, 2017 04:08 PM (GsAUU)

23
At Chez Sefton we just LOVE Spanish albondigas, which are lamb meatballs. Dead easy except you have to flambe with a little cognac which, if you are not careful can lead to disaster.

Look up the recipe from Penelope Casas. Worth the search.

Posted by: J.J. Sefton at May 21, 2017 04:09 PM (mbhDw)

24 Whiskey spiked tartar sauce sounds good. I like Popeye's fried fish.

Posted by: kallisto at May 21, 2017 04:09 PM (kD8Fh)

25 Two scoops of heroin please.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 04:09 PM (0mRoj)

26 Heh, I bet that black ice cream makes interesting colored turds coming out the other end.

Posted by: logprof at May 21, 2017 04:10 PM (GsAUU)

27 CBD: the meatball recipe only gives the first three steps of preparation, ending with browning the meatballs.

Posted by: m at May 21, 2017 04:10 PM (VgThI)

28 So, when I had that fast food burger a few Halloweens back that had a black bun, there were...interesting developments later. I wonder if the black ice cream has the same effect.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:11 PM (NT3RT)

29 25 Two scoops of heroin please.
Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 04:09 PM (0mRoj)

Donny Two-Scoops approves.

Posted by: Aetius451AD at May 21, 2017 04:11 PM (ycWCI)

30 And Logprof just lets it all hang out.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:11 PM (NT3RT)

31 I bought an $8 or $10 dollar can opener from OXO that I just love. I thought is was pricey, but I love that thing. Very easy to use. Have had it for about 6 years.

Posted by: Infidel at May 21, 2017 04:12 PM (ie8tB)

32 I love meatballs. Store bought are ok, but when made correctly they are irresistible. Great for anything that ails ya.

Speaking of can openers, I visited a friend of mine last November and he and his old lady had some stupid contraption that opened the can on the side. It was a piece of crap. For Christmas, I gave them both a good, old fashioned open from the top can opener like God intended. Cost= $2.00 from Wally World. They got a good laugh and now they won't starve to death.

Posted by: Hairyback Guy at May 21, 2017 04:12 PM (5VlCp)

33 There's a local Italian place that makes fantastic meatballs. They're also YUUUGE.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 04:12 PM (0mRoj)

34 29 25 Two scoops of heroin please.
Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 04:09 PM (0mRoj)

Donny Two-Scoops approves.
Posted by: Aetius451AD at May 21, 2017 04:11 PM (ycWCI)

--Nah, he's too racist to eat black ice cream.

Posted by: logprof at May 21, 2017 04:12 PM (GsAUU)

35 How did it get to be national Meatball week. I've had em 3 times and now we're blogging about them. Someone get CAC back.

Posted by: DaveA at May 21, 2017 04:13 PM (FhXTo)

36 Going to make home pizza, cheated on store bought fresh dough. Stone preheated, corn meal to roll onto, plain sauce, mozzarella, bell pepper, going to go get fresh oregino.
Anything else needed?

Posted by: Skip at May 21, 2017 04:13 PM (Ot7+c)

37 32 I love meatballs. Store bought are ok, but when made correctly they are irresistible. Great for anything that ails ya.

Speaking of can openers, I visited a friend of mine last November and he and his old lady had some stupid contraption that opened the can on the side. It was a piece of crap. For Christmas, I gave them both a good, old fashioned open from the top can opener like God intended. Cost= $2.00 from Wally World. They got a good laugh and now they won't starve to death.
Posted by: Hairyback Guy at May 21, 2017 04:12 PM (5VlCp)

Mom has an automatic version of one of these. Seems to work ok. It does make it harder to open cans since you have to still peel the lid off.

Posted by: Aetius451AD at May 21, 2017 04:14 PM (ycWCI)

38 Skip, don't forget the anchovies!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:14 PM (NT3RT)

39 Posted by: Skip at May 21, 2017 04:13 PM (Ot7+c)

pepperoni

Posted by: weirdflunky at May 21, 2017 04:15 PM (cLrRe)

40 And in the things that just broke category - the little switch on the dryer door that tells it the doors closed so it can start. Status: currently wedged with a rubber band.

Posted by: DaveA at May 21, 2017 04:15 PM (FhXTo)

41 Pampered Chef smooth edge can opener or Oxo Good Grips smooth edge can opener.
Both available from Amazon.
Pricey but work great.

Posted by: never enough caffeine at May 21, 2017 04:16 PM (N3JsI)

42 Oxo Good Grips

That is the one I got.

Posted by: Infidel at May 21, 2017 04:17 PM (ie8tB)

43 oxo makes a very good manual can opener. i've never had a problem with it. available at williams-sonoma and other fine purveyors of kitchen stuff.

oxo also sells containers for produce that claims to extend storage for fruits and vegetables. rubbermaid also sells containers that they claim doubles the storage of refrigerated produce. does anyone have any experience with these products?

Posted by: musical jolly chimp at May 21, 2017 04:18 PM (WTSFk)

44 I too know the infuriating pain of the non-working can opener. I've gone through four in the last two years. Recently I bought the kind that takes the whole lid off rather than just cutting through the top. Thank you God. I used to seriously avoid canned goods just because opening them with my stupid, expensive, non-working can openers was such a colossal pain in the ass.

And my family makes a really good, simple meatball with ground beef, Italian sausage, onions, shredded mozzarella cheese, and whatever Italian seasonings float your boat. (For us, it's "Italian Seasoning"). Mix together, form into meatballs, and bake in a 400 degree oven for 20-30 minutes. I never like the sweet, soft meatballs you typically find in Italian restaurants. These have a bit of spice to them.

Posted by: Sentry at May 21, 2017 04:18 PM (YCY8X)

45
Speaking of can openers, I visited a friend of mine last November and he and his old lady had some stupid contraption that opened the can on the side. It was a piece of crap. For Christmas, I gave them both a good, old fashioned open from the top can opener like God intended. Cost= $2.00 from Wally World. They got a good laugh and now they won't starve to death.
Posted by: Hairyback Guy at May 21, 2017 04:12 PM (5VlCp)

+++

That's funny, this past Christmas I was staying at an extended family's house and they had the same stupid gadget. Everyone gave it a try to no avail. It was pretty funny and the can of olives simply were never opened that day.

Posted by: washrivergal at May 21, 2017 04:19 PM (+eKyB)

46 When chicken is done, strain the
broth into a large saucepan, reserving the chicken and discarding other
solids.


So pitch the carrots and celery??

Posted by: DaveA at May 21, 2017 04:20 PM (FhXTo)

47 he and his old lady had some stupid contraption that opened the can on the side. It was a piece of crap.

Posted by: Hairyback Guy at May 21, 2017 04:12

Heh. Kids got me one of those for Christmas. Supposed to keep you from slicing fingers on the lid. However, it's hard to lift lid off without spilling liquids. Took me almost a year to figure how to use it.

But for NDH, it might be an option.

Posted by: olddog in mo at May 21, 2017 04:21 PM (Dhht7)

48 The cheapest top-opening can openers work the best. Get an extra one for your bug-out kit. You will rule the world.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:21 PM (NT3RT)

49 making a roast chicken now, I can do this 2 different ways: - on the Traeger grill, beer can-style or in the oven. Today it's in the oven, standing up on a stand.....Rubbed w/ olive oil, touch of softened butter, garlic, kosher salt, fresh-ground pepper and a bit of lemon juice. Put some of this under the skin on both sides and rub some not he outside and add more salt & pepper to the outside.

Some potatoes, carrots & onions in the pan to roast beneath.

Posted by: ghost of hallelujah at May 21, 2017 04:22 PM (oAY8z)

50
I think that dishwashers are where cheap can openers go to die. Used to go through one per year. Now I just wipe the sucker off and throw on counter. It's been a couple years now, so might be something to my theory.

Posted by: E Depluribus Unum at May 21, 2017 04:22 PM (HTdUD)

51 I organized my tupperware and threw out a bunch of redundant clutter. A satisfying task.

Posted by: BourbonChicken at May 21, 2017 04:23 PM (VdICR)

52 Back in the day (mid 60's) the Baskin Robbins in town had on occasion licorice ice cream that was as black as the above. I remember it being very good. Mom would get and I would have a taste of the scoop. I don't think you could have eaten more then one scoop though.

Posted by: Bruce at May 21, 2017 04:23 PM (8ikIW)

53 What is the non-lefty alternative to Penzey's ? The Wyff is completely disgusted after she found out after buying some spice there..

Posted by: F.N.G. at May 21, 2017 04:23 PM (kiSdp)

54 Meals when money was tight or even damn near nonexistent.
Peanut butter sandwiches (cheapest peanut butter available) maybe with a slice of sweet onion. Gives you killer breath but tastes good.

Beans and rice or (beans OR rice) with a good dollop of vinegar.

Refrigerator soup, perhaps with some leftover rice or pasta. Water for broth.

All of these served with cold tap water.

Posted by: JTB at May 21, 2017 04:23 PM (V+03K)

55 I made the mistake of buying an expensive electric can opener. Thing never did work right. I sold it for 50 cents at a yard sale and was glad to get rid of it.

Posted by: Vic We Have No Party at May 21, 2017 04:24 PM (mpXpK)

56 I think that dishwashers are where cheap can openers
go to die. Used to go through one per year. Now I just wipe the sucker
off and throw on counter. It's been a couple years now, so might be
something to my theory.

Posted by: E Depluribus Unum

Hand wash the cutting wheel when your done opening the can. That's the part that collects food and could cause a cross contamination type thing.

Posted by: Bruce at May 21, 2017 04:24 PM (8ikIW)

57 Pepperoni I love but didn't get any, but did also get fresh basil from garden.

Posted by: Skip at May 21, 2017 04:25 PM (Ot7+c)

58 No thanks on the black ice cream!

NDH, the best can opener I've ever had was bought through one of those Tupperware party-like lines of kitchen supplies, I just can't remember what it's called! Any 'ettes know what I'm referring to?

The opener not only does the cut on the outside of the can's rim, but in presses the metal into a coin edge so that there is no sharp metal. I love it!!

Posted by: Lizzy at May 21, 2017 04:25 PM (NOIQH)

59 Mmm, straight-up margherita pizza with fresh basil!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:26 PM (NT3RT)

60 >>Pampered Chef smooth edge can opener


Ah, that's the one!!!

Posted by: Lizzy at May 21, 2017 04:26 PM (NOIQH)

61 Like any cheaply made tool can openers fail if not carefully used. Keep the can flat on the counter, the opener parallel to the counter, seat carefully, puncture, turn crank without twisting the opener. The crank and sawteeth give you enough leverage to bend/wear the opener easily.

Then buy another one because even all that care will only last so long.

Posted by: DaveA at May 21, 2017 04:26 PM (FhXTo)

62

Ah, meatballs.

I tried a new recipe for them this week, from the Genius Recipes cookbook. It's from Rao's restaurant in NYC.

It takes up to 2 cups of water versus milk, or mayo, or whatever "wet" they use to soak the bread crumbs up with. I only ended up using 1 1/2 cups.

I found the meatball recipe, here:

https://cooking.nytimes.com/recipes/1015971-raos-meatballs-with-marinara-sauce

But, I used Marcella Hazan's Tomato Sauce with Butter and Onion recipe, I found here on the web:

https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce

This sauce is beautiful. Just enough to cover the pasta, leaving the meatballs the centerpiece to the dish.

Super delicious.

*needed a screen to really crisp these meatballs like they suggest. They really have a nice crispy brown texture, not just browned in the end. You have to have patience, and you really need to protect yourself from the spitting of the hot oil (water based recipe), even though it was a low temperature fry.

Posted by: artisanal 'ette at May 21, 2017 04:27 PM (fceHP)

63 The opener not only does the cut on the outside of
the can's rim, but in presses the metal into a coin edge so that there
is no sharp metal. I love it!!



Posted by: Lizzy at May 21, 2017 04:25 PM (NOIQH)

Pampered Chef? That is where I got my pizza stone.

Posted by: Infidel at May 21, 2017 04:27 PM (ie8tB)

64 Carolina Chicken and Rice Porridge looks fantastic!

Comfort food!

Carolina Gold rice is delicious. Crab or shrimp for garnish... it's just like Charleston to rub it in.

Posted by: artisanal 'ette at May 21, 2017 04:30 PM (fceHP)

65 ... it's called rubbermaid freshworks and they claim you can store berries, lettuce, etc. for about twice as long in the fridge.

any thoughts or experience with these products? anything that will keep produce fresh for more than a few days seems like a great idea.

Posted by: musical jolly chimp at May 21, 2017 04:30 PM (WTSFk)

66 Hand wash the cutting wheel when your done opening the can. That's the part that collects food and could cause a cross contamination type thing.

Posted by: Bruce at May 21, 2017 04:24 PM

I thought that stuff on the wheel was called "seasoning."

Posted by: olddog in mo at May 21, 2017 04:30 PM (Dhht7)

67 >>Pampered Chef? That is where I got my pizza stone.


Yes! Got invited to one of those parties and bought some gadgets, and darned if it isn't the best can opener evah.

Posted by: Lizzy at May 21, 2017 04:30 PM (NOIQH)

68 As I dance about my kitchen screaming at the gods about the curse that has been cast down upon me, it's yet another useless can opener I hold in my hand.

can't live without my electric one

I think I've only owned 2 in my lifetime.

I keep a manual one for emergencies or the apocalypse.

Posted by: artisanal 'ette at May 21, 2017 04:31 PM (fceHP)

69 Or Sailor Man it.

https://youtu.be/rfS6cOU-EwY?t=26

Posted by: DaveA at May 21, 2017 04:32 PM (FhXTo)

70 I thought that stuff on the wheel was called "seasoning."

Posted by: olddog

In a pinch you can also make a pot of soup broth with it.

Posted by: Bruce at May 21, 2017 04:32 PM (8ikIW)

71 It actually makes perfect sense to us, if you think about it in the context of unicorn frappes and rainbow bagels.

and

Jim Beam Bourbon-Flavored Coffee Is Here to Liven Up Mornings



speaking of...

The poor Chicken

Fred Le CROCK COQ Chicken Herb Infuser
http://a.co/gB2NNtz


For the Zombie Apocalypse

Zombie Jerky Teriyaki
http://a.co/iHD1W12


For those who believe...

Canned Unicorn Meat
http://a.co/ce7ZT2o



Very nice gift

Maker's Mark Variety Pack - Maker's Mark Bourbon Flavored Cherries and Barbecue Sauce
http://a.co/5kpEHji


If you can't live without Sriracha

Officially Licensed Sriracha2Go (Empty)
http://a.co/gIe9lv1


Make Your Own Chewing Gum Kit (6.5 oz.)
http://a.co/95fn09y


Posted by: artisanal 'ette at May 21, 2017 04:34 PM (fceHP)

72 I have also used a leatherman and rock when I forgot the crappy can opener when camping.

Posted by: Infidel at May 21, 2017 04:35 PM (ie8tB)

73 >>But, I used Marcella Hazan's Tomato Sauce with Butter and Onion recipe, I found here on the web:



https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce



Gawd, that sauce is so easy and soooo good!
I use a meatball recipe from bon appetite, and what I think makes it is the fresh parsley...Hubby eats 'em right off the cookie sheet like chips.

Posted by: Lizzy at May 21, 2017 04:35 PM (NOIQH)

74

was perusing Amazon this week

Amazon has a new(er) section called "launchpad", for entrepreneurs to launch new products - innovative for start-ups, they say.

Anyway, I found this there:

June Intelligent Oven
http://a.co/0ekVWJN

(it's hard to describe all that this oven does - and it's "intelligence" and app-link).

Saves You Time
No more hovering when cooking dinner, the June Oven uses sensors and artificial intelligence to recognize, monitor and cook food to your liking. You can depend on June to cook your food, giving you back time in your day.

Knows What You're Cooking
Equipped with an HD camera and over 50 preset cooking programs, the June Oven identifies a growing index of food and offers the ideal cooking recommendations, eliminating the guessing game. From caramelized butternut squash to juicy, roast chicken, June bakes, broils and roasts to perfection every time.

Control from Start to Finish
June's precision dial and 5-inch touchscreen let you control every aspect of cooking. Receive customized alerts on your phone, watch or tablet via the June app. Watch live videos of your food cooking and control your June Oven from anywhere.


crazy cool

Posted by: artisanal 'ette at May 21, 2017 04:36 PM (fceHP)

75 I think I've only owned 2 in my lifetime.

I keep a manual one for emergencies or the apocalypse.

Posted by: artisanal 'ette at May 21, 2017 04:31 PM (fceHP)

I would think one of those Boy Scout razor edge knife can openers would be best for the Apocalypse.

Posted by: Aetius451AD at May 21, 2017 04:36 PM (ycWCI)

76 We've got an OXO Good Grip opener that has lasted quite a while. They're not cheap, but are pretty reasonable with a 20 percent off coupon at Bed, Bath & Beyond.

I make baked turkey meatballs. Great with spaghetti squash or zucchini noodles for GAINNZZZZ.

Posted by: Hoplite Housewife at May 21, 2017 04:36 PM (o+uFg)

77 I didn't buy anything, but was looking for a gift for someone, so found a bunch of cool things. Thought I'd share.


Another start-up, on Amazon, made with Kick-Starter



PicoBrew Zymatic
http://a.co/fBLTFgW

World's first all-grain beer brewing appliance

Produces 2.5 gallons of finished beer batches

Recipe library of hundreds of award-winning craft beers

Fully automatic and brews any craft beer type in less than 4 hours


Pretty nice looking machine.

Posted by: artisanal 'ette at May 21, 2017 04:37 PM (fceHP)

78 I don't cook but I saw a cooking show where the chef/cook used a small-muffin muffin tray to hold golf-ball-sized meatballs (contrasted with the big, deli/restaurant types) and baked them in the oven before putting them in the sauce or whatever the rest of the dinner was instead of pan frying them.

Posted by: andycanuck at May 21, 2017 04:37 PM (nlbfN)

79 72 I have also used a leatherman and rock when I forgot the crappy can opener when camping.
Posted by: Infidel at May 21, 2017 04:35 PM (ie8tB)

++++

I don't know what a leatherman is - a punch, a screwdriver? I've seen old movies where they would open cans with a punch-like device and whack it around the lid with the palm of their hand. Seems like it would hurt.

Posted by: washrivergal at May 21, 2017 04:38 PM (+eKyB)

80 About 10 years ago I bought an "American" can opener, made in Kansas, from C Crane. It worked perfect for about 8 years. They don't make them anymore.

It's like those washer/dryers planned obsolescence rules. Or is it the EPA that has required perfectly good analog machines to be morphed into some kind of sensitive technological gizmo?

Posted by: gNewt at May 21, 2017 04:38 PM (E/Lwd)

81 I would think one of those Boy Scout razor edge knife can openers would be best for the Apocalypse.
Posted by: Aetius451AD at May 21, 2017 04:36 PM (ycWCI)


hehe, yea, you're right. My manual one is too safe.

Posted by: artisanal 'ette at May 21, 2017 04:38 PM (fceHP)

82 not a big smoked food fan - a light touch is okay for me, but not too heavy.

But,...


Don't have a Smoker?


PolyScience The Smoking Gun Handheld Food Smoker with Wood Chips
http://a.co/gc3Lk1G

The Smoking Gun food smoker quickly and easily adds natural smoke flavor and aroma to foods and bar creations; Includes food smoker and 4-ounces each of Hickory, Apple, Cherry and Mesquite smoking chips

Includes The Smoking Gun, acrylic stand, 18-inch nozzle-extender hose, 4 AA batteries, 2 1/2-ounce samples of Apple wood chips and Hickory wood chips

Cold smoker works indoors and outside, with various types of smoking chips, teas, herbs, spices, even hay and dried flowers

Lightweight and easier to use than traditional smoker accessories; Wood Smoking Chips for adding natural smoke flavor and aroma to foods and bar creations

Compact for easy storage; wipes clean with a damp cloth; instructions included


I guess this could come in handy. Especially those in apartments without the balcony or room for a smoker.

I like tools, so this fits into the "tool" category imo.

Posted by: artisanal 'ette at May 21, 2017 04:40 PM (fceHP)

83 Carolina Gold rice IS fantastic. If that recipe (I didn't click link) is from Edmund's Oast in Charleston, SC, then I've had that dish.

I've also had a breakfast dish that was similar to a steel-cut oatmeal - but used Carolina Gold rice instead of oats - had some fruit & nuts. The rice has a crispiness to it (at least what I ate did). I pretty much order it whenever I see it on a menu. I'll be down in Charleston in July.

Posted by: ghost of hallelujah at May 21, 2017 04:41 PM (oAY8z)

84 They don't make rocks like they used to.

Posted by: Indian lady washing her. Logged in the Ganges at May 21, 2017 04:41 PM (IDPbH)

85 Made a nice discovery this week: there are health benefits to beer. Moderate consumption means 2 beers a day for men or one for women. I rarely drink beer (and not much of any booze). But I tried a Yuengling Oktoberfest beer the other day and it was delicious. That led to the usual research about health and good examples of brew. Mind you, I'll still likely only have two beers a week.

I can afford the calories and the carbs, my big concern, are less than a slice of bread.

I generally prefer ale to beer. In ancient days it was Ballantine Ale. I had a Founders Centennial IPA this afternoon. Delish! There is a Founders Porter waiting for another day. Probably tomorrow.

This opens up a lot of taste possibilities for me. Now to see what brews pair well with which foods.

Posted by: JTB at May 21, 2017 04:41 PM (V+03K)

86 It's like those washer/dryers planned obsolescence
rules. Or is it the EPA that has required perfectly good analog
machines to be morphed into some kind of sensitive technological gizmo?

Posted by: gNewt

I think most are made out of the US now. The Maytag washer and dryer we bout 30 years ago still going strong. Had a service call on the dryer. Guy found a dryer sheet in the blower. He said that the ones we have were still made in the US back then and will last for years. The ones being made out of country on the other hand....

Posted by: Bruce at May 21, 2017 04:42 PM (8ikIW)

87

last amazon links - I had no idea about launchpad, or this, Handmade. It looks like with the handmade items, you have to contact the artist directly to purchase.


From Amazon Handmade


Gorgeous!

Bottega del Rame - Copper Chiseled Grape Ice Bucket
http://amzn.to/2qEsqEk


For you couch potatoes

Sofa Tray Table - Long ( Brazilian Walnut ), Sofa Arm Tray, Armrest Tray, Sofa Arm Table, Couch Tray, Coffee Table, Sofa Table,Wood Tray,Wood Gifts
http://amzn.to/2qEJNFb

a flat thingie that curls around the sofa cushion, but lays flat, and the surface must be solid enough for dishes/glassware. Just no jumping kids on the couch.

Posted by: artisanal 'ette at May 21, 2017 04:42 PM (fceHP)

88 My meatballs don't look like that picture. I've been making Swedish meatballs since I was seven. They are gray, the way the Good Lord intended.



Posted by: grammie winger at May 21, 2017 04:42 PM (lwiT4)

89 I've had good luck with the Bru Joy can opener.
http://tinyurl.com/k6fhe4j

Posted by: Abby Normal at May 21, 2017 04:42 PM (cQO95)

90 oh, one more



Anyone have this cookbook?
Wondering if it's worth buying...

United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State
http://a.co/amm1bXi

Posted by: artisanal 'ette at May 21, 2017 04:43 PM (fceHP)

91 The very best can opener is a Zyliss. I love mine and gave them as Christmas gifts one year. I got tired of prying open tuna cans. This one works great and I've had it for five years.

Posted by: Sallynell at May 21, 2017 04:43 PM (Nus0u)

92 OT - anyone see Logan and is it a stand alone movie?

Posted by: Jack Sock at May 21, 2017 04:44 PM (IDPbH)

93 Seafood stir fry tonight. Fish, srimp and scallops sautéed with cabbage, scallions and bean sprouts plus a little soy sauce and salt & pepper. Presto!

Posted by: Weasel at May 21, 2017 04:44 PM (Sfs6o)

94 OXO makes a terrific can opener. Mine is more than five years old and has never failed.

Posted by: Francis W. Porretto at May 21, 2017 04:44 PM (mj4NC)

95 Feet stew!

Posted by: Quentin Tarantino at May 21, 2017 04:44 PM (vRcUp)

96 But making a great meatball does take more time. It's not a multi-step, multi-hour process, but it does require some effort. For instance...

---

Speaking of, I GLADLY pay the $5 for the six or seven steamed dumplings at the Chinese takeout restaurant after making my own. They were delicious, but holy crap they are time consuming. From mixing the meat mixture to moistening and folding the shell, it's not something you want to do for a quick and easy Saturday meal for movie night.

Posted by: Chigger Fleas at May 21, 2017 04:46 PM (fD1ST)

97 I would think one of those Boy Scout razor edge knife can openers would be best for the Apocalypse.

Posted by: Aetius451AD at May 21, 2017 04:36 PM (ycWCI)



I have a Case camper folding knife. It has a drop point blade, a flat head screw driver, an auger, and the best p-38 style can opener I have ever used.

Posted by: gNewt at May 21, 2017 04:46 PM (E/Lwd)

98 53 ... FNG, The non-Penzeys place is The Spice House. We use the one in Milwaukee. We have found their wares excellent and the service is great.

Posted by: JTB at May 21, 2017 04:46 PM (V+03K)

99 We have a manual doubled-geared can opener made by Corning. Had it for years and it is a can-cuttin' s.o.b.

Posted by: Eromero at May 21, 2017 04:46 PM (zLDYs)

100



Learn About Truffles

http://www.gourmetsleuth.com/articles/detail/learn-about-truffles

and a really nice shop for unique cooking items located in Okemos MI.

Earthy Delights

http://www.earthy.com/Default.aspx

Their recipe blog isn't too shabby either.

http://earthydelightsblog.com/

worth a look

the Shop has a lot of nice gift items too - for the hard to shop for Chef

Posted by: artisanal 'ette at May 21, 2017 04:47 PM (fceHP)

101 washrivergal

http://preview.tinyurl.com/n44zkpy

Leatherman. Not the exact one I have, but gives you an idea.

Posted by: Infidel at May 21, 2017 04:47 PM (ie8tB)

102 I have a Case camper folding knife. It has a drop point blade, a flat head screw driver, an auger, and the best p-38 style can opener I have ever used.
Posted by: gNewt at May 21, 2017 04:46 PM (E/Lwd)

A buddy of mine has one of those Sog multi-tools. Comes with a driver bit set. Seems nice. Thinking about picking one of them up.

Posted by: Aetius451AD at May 21, 2017 04:48 PM (ycWCI)

103 For you, Quentin - Chicken foot salad:

http://lilyng2000.blogspot.com/2009/03/chicken-feet-salad.html

Had this in Singapore and it's pretty tasty!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 04:48 PM (NT3RT)

104 What were your go-to dishes when you had to harvest the couch for change before you went to the supermarket?

---

Not really cooking and long before I became interested, but :

It will sound silly, but Chunky soup used to actually taste good. Add a can of the beef stew or sirloin burger soup to a bag of (prepared) egg noodles and it was a good meal that would go a long way.

Posted by: Chigger Fleas at May 21, 2017 04:49 PM (fD1ST)

105 Posted by: Infidel at May 21, 2017 04:47 PM (ie8tB)

+++

Oh yeah, I am familiar with this item.

Posted by: washrivergal at May 21, 2017 04:51 PM (+eKyB)

106 Oh, and proper biscuits are tough to make. I'm southern, and have been taught well, and even now I'll still throw a skillet out every now and then.

Posted by: Chigger Fleas at May 21, 2017 04:51 PM (fD1ST)

107 The ice cream looks like bearing grease, not poo. I'd prefer if foods were not saturated with dyes and emulsion-stabilizers. I can understand if the food in question looks vile without blue#245 and Yellow#55, but in ice cream? Mint flavored ice cream will look and taste just fine without green#898-1 dye.

The same for natural cheddar cheese. If people want Velveeta to have a certain color appeal, then by all means, go crazy with the color palette.

Posted by: 13times at May 21, 2017 04:51 PM (WHVu+)

108 Anon Y. Mous mentioned this can opener:

http://tinyurl.com/mvy69tt

Be careful, it looks a lot like this can opener:

http://tinyurl.com/m24cbdv

The difference is that the one at the second link is Made in the USA. Identical in design, but the second one is made with a better cutting edge. Splurge on the second one. It will only set you back an extra $0.28.

Posted by: Rich at May 21, 2017 04:52 PM (liXl1)

109

One Meatball

https://youtu.be/li0qPwn4U8Y

Posted by: Bertram Cabot, Jr. at May 21, 2017 04:52 PM (IqV8l)

110 OMG, I didn't want to come to this thread, since I don't have any food in my house (that I want to eat). Now I'm craving CBD's balls . . . sigh.

Posted by: Peaches at May 21, 2017 04:52 PM (EgOr3)

111 RE: manual can openers, I use one that's probably 60 years old, if not more. It's awesome, although everyone looks at me as if I'm insane for OMG using a MANUAL can opener.

Here is a sample:

http://tinyurl.com/le8jz4b
http://tinyurl.com/m7zl79b

The bottom one is what I use; I have the same brand marking on it.

Make sure you get one with the weird pokey part in the middle. That's the kind that I've found works flawlessly.

/you'll get my manual can opener that I can use to stab you when you pry it out of my cold, dead hands!

Posted by: shibumi at May 21, 2017 04:53 PM (BPeNq)

112 Also... why is there not black licorice flavored ice cream?

Posted by: shibumi at May 21, 2017 04:53 PM (BPeNq)

113 Salty Jewish balls aren't good for your blood pressure, Peaches!

Posted by: andycanuck at May 21, 2017 04:53 PM (nlbfN)

114 ...and sno peas and garlic.

Posted by: Weasel at May 21, 2017 04:54 PM (Sfs6o)

115 91 The very best can opener is a Zyliss. I love mine and gave them as Christmas gifts one year. I got tired of prying open tuna cans. This one works great and I've had it for five years.
Posted by: Sallynell at May 21, 2017 04:43 PM (Nus0u)

I like that one too. The electric model I have in my main house is a hand held krups model. I've had it forever and it still works like a champ.

Posted by: CaliGirl at May 21, 2017 04:54 PM (Ri/rl)

116 Hey!

You know how "The Last Word" cocktail is one of the greatest cocktails evah,

but pretty much every variation on it sucks?

Here's one that doesn't...

In fact, it's every bit as good as TLW despite being it's polar opposite flavor-wise.

TLC is very deep and herbal, flavorful and elegant.

The "No Words. I'm Drinking." cocktail is a tiki variation on TLW that's is every bit as elegant, deep and flavorful only it's like your tongue is a busy bee buzzing from flower to flower in a tropical fruit orchard.

Fabulous stuff.

Here's the bad part, you'll probably have to buy all the ingredients to try it unless you have an awesome bar nearby.

Sorry.

Anyway, here is the -

"No Words. I'm Drinking Cocktail"

3/4 ounce Plantation Stiggins' Fancy Pineapple Rum
3/4 ounce Giffard Banane du Bresil Liqueur
3/4ounce Yellow Chartreuse
3/4 ounce lime juice

Shake with ice. Strain into cocktail glass. Drink. Tongue explodes into orgasmic ecstasy.

Be sure to stick with the Giffords. It's made with real bananas and is delicious.


I wouldn't normally suggest buying all three ingredients for a single cocktail but if you do you can easily use them up by serving the NWID to friends, family, and of course yourself.

Posted by: naturalfake at May 21, 2017 04:54 PM (NyJwR)

117 Suck on my salty chocolate balls!

Posted by: Chef at May 21, 2017 04:54 PM (0mRoj)

118 Swing-away is a good hand can opener, had ours over 20 yearsand just used it.

Posted by: Skip at May 21, 2017 04:55 PM (Ot7+c)

119

Used my Genius Recipes cookbook for a very very quick and easy Molasses Cookie recipe this week too. This is a compilation book of other's interesting recipes. So far each one as been a treat.

The Molasses Cookie recipe was originally from The Silver Palate.

I found the recipe on the web, here:

http://www.recipelink.com/msgbrd/board_2/2009/FEB/23248.html

the book itself said to use the foil. (CBD had suggested maybe silpat). I would be leery of the parchment paper in this case, because the dough is very wet, liquidy even, so they spread into very large flat cookies (good for ice cream sandwiches), and you peel away the foil, carefully, after they have cooled on the foil.

These were way too easy to make. One pot, plop them on the pans, and 8-10 minutes later, cookies. And really good.

I'm finding that many recipes from my cookbooks are edited when found online. Sometimes they say it is a variation, or they changed it up for a particular reason, but many times, I guess, it is because you cannot publish them without permission from the chef/author? I don't know. But, I see edits and changes more often then finding the exact recipe.

Posted by: artisanal 'ette at May 21, 2017 04:56 PM (fceHP)

120 For our Italian lasagna we make polpettine.......little tiny meatballs.

1 lb. ground pork
1 lb. ground veal
2 eggs beaten
1 cup freshly grated parmesan cheese
1 tbsp. fresh Italian parsley chopped
1 cup fresh bread crumbs unseasoned
1 clove garlic minced
Salt and pepper to taste
3 tbsp. olive oil

Combine the meat, eggs, bread crumbs and cheese. Add parsley, garlic and seasonings. Form dime sized meatballs with damp hands.

Hearing the oil in a trying pan over medium heat. Fry the meatballs in batches until cooked through, 10 - 12 minutes.

Little bit of work but well worth the effort. YUMMY!

Posted by: westminsterdogshow at May 21, 2017 04:56 PM (mMeIQ)

121 Also... why is there not black licorice flavored ice cream?
Posted by: shibumi at May 21, 2017 04:53 PM

Yeah why?

Posted by: Skip at May 21, 2017 04:56 PM (Ot7+c)

122
Be careful, it looks a lot like this can opener:

http://tinyurl.com/m24cbdv

The difference is that the one at the second link is Made in the USA. Identical in design, but the second one is made with a better cutting edge. Splurge on the second one. It will only set you back an extra $0.28.
Posted by: Rich at May 21, 2017 04:52 PM


I bought one of those at Walmart. I think it was made in Kansas City. Works better than any opener I ever bought before.

Posted by: Bertram Cabot, Jr. at May 21, 2017 04:56 PM (IqV8l)

123 "What were your go-to dishes when you had to harvest the couch for change before you went to the supermarket?"

You mean this past Friday? Quesadillas - cheese only - on the griddle. Last-chance meat (turkey this time), leftover salsa, an onion and a potato in the slow cooker for dinner last night and lunch today. I bought a bag of rice, so it's the base for whatever I have in my freezer.

I have a 20-year-old (at least) Swing-A-Way manual can opener (made in the USA no less) that works beautifully. I always wipe and dry it by hand since I didn't have a dishwasher until my last apartment. Maybe it's the way it's designed, but the lid always slants up at the end.

I bought it new at Farmer Jack when my garage sale opener broke. Most of my tools are Salvation Army and garage sale purchases, including a honing steel that someone clearly didn't know how to use. It cost me $1.49 plus tax.

Posted by: NaughtyPine at May 21, 2017 04:57 PM (G8B7r)

124 Test

Posted by: Mr Aspirin Factory at May 21, 2017 04:57 PM (89T5c)

125 Licorice ice cream with soap sprinkles.

Posted by: Chigger Fleas at May 21, 2017 04:58 PM (fD1ST)

126 All I smell is mole-asses!

Posted by: just the punchline at May 21, 2017 04:58 PM (nlbfN)

127 Salty Jewish balls aren't good for your blood pressure, Peaches!


Posted by: andycanuck at May 21, 2017 04:53 PM (nlbfN)
I have pretty low blood pressure so, eh, not a problem. I'm seriously down to vegetables today. And I hate vegetables, although that ear of sweet corn will be okay with enough butter. And salt. :-)

Posted by: Peaches at May 21, 2017 05:00 PM (EgOr3)

128 I'm looking at that ice cream and thinking I could go for a Cultural Appropriation Blizzard at Dairy Queen.

Posted by: Rich at May 21, 2017 05:01 PM (liXl1)

129 OT - anyone see Logan and is it a stand alone movie?
Posted by: Jack Sock at May 21, 2017 04:44 PM (IDPbH)


saw it

it can be stand alone, but it's better to know the storyline

they touch on this and that, try to give backstory and whatnot

I don't want to tell you how many stars I give it...

Posted by: artisanal 'ette at May 21, 2017 05:01 PM (fceHP)

130 My go-to cheap food was always baked potatoes. Lotta butter, sour cream, cheddar, whatever else I had to put on top.

Posted by: April at May 21, 2017 05:03 PM (e8PP1)

131 Posted by: artisanal 'ette at May 21, 2017 04:56 PM (fceHP)

I've noticed that too, the change in the recipes.

Posted by: CaliGirl at May 21, 2017 05:03 PM (Ri/rl)

132 Cocktails!

Summer cocktails are what's up, but this winter I went trawling through a cocktail book I've got (which is great) and found a recipe for "Yuletide Wassail" in the punch section. It was unique, delicious, and extremely potent.

1 quart ale (three 12 oz bottles)
1 quart brandy or light rum
3 eggs
4 oz sugar
1/4 tsp nutmeg
1/4 tsp ginger
1 lemon's worth of zest

Mix the ale with the spices and heat almost to boiling.
Beat eggs with sugar. Add hot ale little by little to egg mixture to get the temperature up without scrambling. Gradually add heated egg mixture to ale. Pour mixture into a pitcher. Pour warmed brandy into another pitcher. Turn ingredients between pitchers until smooth. Traditionally served in a holly-wreathed wassailing bowl.


Tips: You can easily double the beer without touching the rest of the recipe, but I recommend doubling the whole thing the first time you make it. I use slightly less sugar. I haven't tried it with a darker liquor but I imagine it could stand up to whiskey. With brandy instead of rum it kicks like a mule. Despite sugar this is heartier and earthier than eggnog.

Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:04 PM (nXCp4)

133 WTF happened to the Senators?

Posted by: logprof at May 21, 2017 05:05 PM (GsAUU)

134 Heh, I made molasses cookies for some project/contest in 2nd grade. Got a second place ribbon. Mom was very patient with the mess and did little to help but answer questions.

Posted by: Infidel at May 21, 2017 05:05 PM (ie8tB)

135 >>My go-to cheap food was always baked potatoes. Lotta butter, sour cream, cheddar, whatever else I had to put on top.


Scrambled eggs and toast is a cheap meal - can stretch a dozen eggs and a loaf of bread far...

Posted by: Lizzy at May 21, 2017 05:05 PM (NOIQH)

136 My summer cocktail is a vodka tonic with grapefruit juice.

Ice
Tito's vodka
Tonic
Splash of grapefruit

They go down so easy.

Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:06 PM (nXCp4)

137 128 I'm looking at that ice cream and thinking I could go for a Cultural Appropriation Blizzard at Dairy Queen.
Posted by: Rich at May 21, 2017 05:01 PM (liXl1)

My all time favorite ice cream was Swenson's sticky chewy chocolate. I haven't had it since I was a kid. I bet it would be too sweet now that I'm an adult.

There aren't any more Swensons except in San Francisco.

Posted by: CaliGirl at May 21, 2017 05:06 PM (Ri/rl)

138 Also... why is there not black licorice flavored ice cream?
Posted by: shibumi at May 21, 2017 04:53 PM


Because black licorice is of the devil, and ice cream rejects evil.

Black licorice belongs in oozo, yaegermeister and grandma''s jelly beans - that's it. NOT ice cream.

Posted by: Fried Baloney Sandwich at May 21, 2017 05:06 PM (M7oLR)

139 31
I bought an $8 or $10 dollar can opener from OXO that I just love. I
thought is was pricey, but I love that thing. Very easy to use. Have had
it for about 6 years.


Posted by: Infidel at May 21, 2017 04:12 PM (ie8tB)

Ditto. Always works. Had mine about 10 years.

Posted by: Tami at May 21, 2017 05:07 PM (Enq6K)

140 This is sort of food related:
I travel around the country a lot to rifle matches so I usually drive. I get tired of eating out so I will get stuff at the grocery that I can keep in a cooler and usually just eat in my hotel room. Anyhow, I found a sticker on Amazon that reads - HUMAN ORGAN FOR TRANSPLANT which I put on the front of my cooler. Gets lots of attention when I wheel it through a hotel lobby with a rifle case in the other hand.

Posted by: Weasel at May 21, 2017 05:08 PM (Sfs6o)

141 My all time favorite ice cream was Swenson's sticky chewy chocolate. I haven't had it since I was a kid. I bet it would be too sweet now that I'm an adult.

There aren't any more Swensons except in San Francisco.
Posted by: CaliGirl at May 21, 2017 05:06 PM (Ri/rl)

Anyone else have the Schwanns trucks? They sell all sorts of things like steaks, ice cream and so forth. I think they are still around. My parents used to get these gallon tubs of this toasted almond chocolate ice cream. It was awesome.

Posted by: Aetius451AD at May 21, 2017 05:08 PM (ycWCI)

142
Because black licorice is of the devil, and ice cream rejects evil.

Black licorice belongs in oozo, yaegermeister and grandma''s jelly beans - that's it. NOT ice cream.
Posted by: Fried Baloney Sandwich at May 21, 2017 05:06 PM (M7oLR)

++++

Hear. Hear.

Posted by: washrivergal at May 21, 2017 05:09 PM (+eKyB)

143 WTF happened to the Senators?
They were a salted!

Posted by: just the punchline at May 21, 2017 05:09 PM (nlbfN)

144
Because black licorice is of the devil, and ice cream rejects evil.

Black licorice belongs in oozo, yaegermeister and grandma''s jelly beans - that's it. NOT ice cream.
Posted by: Fried Baloney Sandwich at May 21, 2017 05:06 PM (M7oLR)

I reject all vectors of that particular flavor group, be it licorice, anise, Ouzo, Jaeger, etc.

Posted by: Aetius451AD at May 21, 2017 05:09 PM (ycWCI)

145 Crazy Russian Hacker shows you how to open a can with a spoon.

https://youtu.be/qyw1qagL25s

Looks like the perfect prelude for a trip to the emergency room.

Posted by: Anon Y. Mous at May 21, 2017 05:09 PM (R+30W)

146 As far as can openers go, I've been pretty pleased with my trusty Kitchen Aid one. Big fat handles for hands with unhappy joints and it's never failed to open a can.

Amazon link:

http://tinyurl.com/mqrsodj

Posted by: Additional Blond Agent at May 21, 2017 05:10 PM (UUFoE)

147 Instead of the loathsome, bigoted Penzey's try Frontier. Google Frontier Spices. You can get 'em on Amazon.

Posted by: lizabth at May 21, 2017 05:10 PM (p0fBx)

148 Posted by: Weasel at May 21, 2017 05:08 PM (Sfs6o)

+++

You are a real kick in the pants.

Posted by: washrivergal at May 21, 2017 05:10 PM (+eKyB)

149 I've had electric can openers. Total garbage and take up counter space. I've got some crappy old nameless whatever, probably 30 years old. Works fine. Let's face it, people, if you're opening a can, you're not that picky . . . just sayin

Posted by: Peaches at May 21, 2017 05:11 PM (EgOr3)

150 My wife will make meatloaf and then cut it into meatball-sized cubes to put in pasta. It's surprising how well it works.

Posted by: Jim S. at May 21, 2017 05:11 PM (ynUnH)

151 If you're not my friend Lenny's grandma, of blessed memory, your meatballs suck. Sorry but it had to be said. Yes, she was from Sicily.

Posted by: San Franpsycho at May 21, 2017 05:11 PM (EZebt)

152 Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:06 PM (nXCp4)

That sounds good.

I've been searching the internet for the recipe they used in Hawaii for the pink grapefruit spicy margarita.
I know the ingredients, I need to play around with it.

Tequila, agave nectar, Contreau, fresh pink grapefruit and lime juice, jalepeno. It was blended. The used chili powder on the rim. It was yummy.

Posted by: CaliGirl at May 21, 2017 05:12 PM (Ri/rl)

153

A non-alcoholic drink for those that don't imbibe - for the summer:

Louisa Shafia's Watermelon, Mint, and Cider Vinegar Tonic

https://food52.com/recipes/22819-louisa-shafia-s-watermelon-mint-and-cider-vinegar-tonic

When I'm working outside this summer, I'm going to mix a batch up of this. Usually I just fill a pitcher with water and dump in lemon and/or lime slices, and some herbs from my garden. This sounds really refreshing.

Tomato Water Bloody Mary

http://www.epicurious.com/recipes/food/views/tomato-water-bloody-mary-235093

Will have to try this one too. You have to strain/refrigerate overnight, so needs some time.

Posted by: artisanal 'ette at May 21, 2017 05:12 PM (fceHP)

154 We have Schwanns here. Someone at the end of the street gets deliveries every week. Out of my budget now.

Posted by: Infidel at May 21, 2017 05:12 PM (ie8tB)

155 121 Also... why is there not black licorice flavored ice cream?
Posted by: shibumi at May 21, 2017 04:53 PM

Yeah why?
Posted by: Skip at May 21, 2017 04:56 PM (Ot7+c)

Because black licorice is disgusting.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:13 PM (0mRoj)

156 Posted by: Infidel at May 21, 2017 05:12 PM (ie8tB)

+++

I don't have the budget for ice-cream delivery either.

Posted by: washrivergal at May 21, 2017 05:13 PM (+eKyB)

157 Anyone else have the Schwanns trucks? They sell all sorts of things like steaks, ice cream and so forth. I think they are still around. My parents used to get these gallon tubs of this toasted almond chocolate ice cream. It was awesome.
Posted by: Aetius451AD at May 21, 2017 05:08 PM (ycWCI)

I see them in town, I've never tried them.

That swensons ice cream was the best chocolate ice cream ever.

Posted by: CaliGirl at May 21, 2017 05:14 PM (Ri/rl)

158 108 Anon Y. Mous mentioned this can opener:

http://tinyurl.com/mvy69tt

Be careful, it looks a lot like this can opener:

http://tinyurl.com/m24cbdv

The difference is that the one at the second link is Made in the USA. Identical in design, but the second one is made with a better cutting edge. Splurge on the second one. It will only set you back an extra $0.28.

Posted by: Rich at May 21, 2017 04:52 PM (liXl1)

++++

Mine was made in the USA. It's stamped in the metal. But, reading the comments at Amazon, it looks like they make them in China now and at least some people who bought them recently are saying they don't work like the old ones did.

Posted by: Anon Y. Mous at May 21, 2017 05:14 PM (R+30W)

159 149 I've had electric can openers. Total garbage and take up counter space. I've got some crappy old nameless whatever, probably 30 years old. Works fine. Let's face it, people, if you're opening a can, you're not that picky . . . just sayin
Posted by: Peaches at May 21, 2017 05:11 PM (EgOr3)

I wuv electrick can openz!

Posted by: The Cat at May 21, 2017 05:14 PM (GsAUU)

160 150 My wife will make meatloaf and then cut it into meatball-sized cubes to put in pasta. It's surprising how well it works.

Posted by: Jim S. at May 21, 2017 05:11 PM (ynUnH)

That's a great idea, and thanks. My meatloaf is dense enough that I could probably use that purple handled ice cream scooper and no one would care.

The only problem would be the mental aspect of feeling like I was wasting a perfectly good (and always delicious) meatloaf.

Posted by: Chigger Fleas at May 21, 2017 05:16 PM (fD1ST)

161 I forget who asked about the OXO fresh food thingies. I have 2 in my fridge vegetable drawer plus a container with one in the top. They're amazing. I store spinach in the container, and it lasts a month. Asparagus and peppers in the veggie drawer the same. And when I say last, I mean they look and taste fresh.

I got them in October and change the filters every 3 months--the case tells you when. So far very pleased.

Expensive, like everything else from OXO.

Posted by: Wenda (sic) at May 21, 2017 05:16 PM (Kr0FZ)

162 Caligirl a great way to make your drink spicy but not TOO spicy is simply to slice jalapenos very thin and float them in the drink once it's been mixed and poured. That's how my stoner surfer lawyer uncle makes his margaritas.

And that SOB can make

a

margarita.

Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:16 PM (nXCp4)

163 Haven't perfected a meatza-ball recipe yet but some things I've found that help:

- Giada deLaurentis has a meatball recipe that uses turkey in addition to other meats, I think that's how she makes the poultry palatable.
Posted by: kallisto


Turkey's cheaper than using veal and about the same in terms of texture.

- add the milk or liquid to the bread crumbs and let them hydrate

-salt goes on the outside; just like burgers,

- instead of frying them, broil them on a cookie sheet at the highest heat setting you can get, turning to get an even color.

- finishing them in the sauce until done low and slow.

Posted by: weft cut-loop at May 21, 2017 05:16 PM (udajc)

164 I reject all vectors of that particular flavor group, be it licorice, anise, Ouzo, Jaeger, etc.
Posted by: Aetius451AD at May 21, 2017 05:09 PM (ycWCI)

Me too, I don't like black licorice. Fennel smells like black licorice but I like it cooked. It doesn't smell like black licorice after it's roasted.

Posted by: CaliGirl at May 21, 2017 05:16 PM (Ri/rl)

165 Fried Baloney Sandwich --how did you celebrate 50?

Posted by: logprof at May 21, 2017 05:16 PM (GsAUU)

166 I'm one of those people who likes licorice. But not jaegermeister.

Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:18 PM (nXCp4)

167 I finally tried Melissa Joulwan's meatball recipe, using cream of tartar and baking soda to lighten the texture. It does work! This is her recipe for Cuban meatballs:


http://bit.ly/2qFldE3

Posted by: Notsothoreau at May 21, 2017 05:18 PM (Lqy/e)

168 I like licorice which almost certainly guarantees that it's bad for you.

Posted by: Weasel at May 21, 2017 05:18 PM (Sfs6o)

169 I love meatloaf. Now I want that, too. Maybe I will make one this week. Mine is the bestest.

Posted by: Peaches at May 21, 2017 05:19 PM (EgOr3)

170 Posted by: most deplorable Ghost of kari - certified sidebar at May 21, 2017 05:16 PM (nXCp4)

I should have watched the bartender and asked more questions.

The recipes I've found online they steep the jalepeno in the tequila.

I have a suspicion that the margaritas are like sandwiches and salads, they taste better when someone else makes them.

Posted by: CaliGirl at May 21, 2017 05:19 PM (Ri/rl)

171 Anyone else have the Schwanns trucks? They sell all
sorts of things like steaks, ice cream and so forth. I think they are
still around. My parents used to get these gallon tubs of this toasted
almond chocolate ice cream. It was awesome.



Posted by: Aetius451AD at May 21, 2017 05:08 PM (ycWCI)

We used to get stuff from them. They were generally pricey but good. Until I got a 5 pound bag of bad frozen shrimp. That was the last of our Schwanns.

Posted by: Vic We Have No Party at May 21, 2017 05:19 PM (mpXpK)

172 7-0.

Posted by: Mr Aspirin Factory at May 21, 2017 05:20 PM (89T5c)

173 172 7-0.
Posted by: Mr Aspirin Factory at May 21, 2017 05:20 PM (89T5c)

= 7

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:21 PM (0mRoj)

174 Easy math.

Posted by: Mr Aspirin Factory at May 21, 2017 05:23 PM (89T5c)

175 I bought this can opener earlier this year:

https://www.amazon.com/dp/B007DK6SG0/ref=cm_sw_r_cp_apap_qE7FYOILJQmdr

I used to have a Swing-a-way that Mom boght for me in the early '90s when I first moved out on my own, but my wife made me get rid of it for some cheap Chinese piece of crap that doesn't work. She's now in a better place, which is unfortunate in many ways, but one glimmer of light is that I can buy a can opener that actually works. Swing-a-way has outsourced its production to China sometime in the past 25 years, but the factory that used to make them is still in business. Except for the lack of branding, it's the same can opener as far as I can tell, and it'll only set you back about $15.

Posted by: Scott at May 21, 2017 05:23 PM (VPsls)

176 We have a Kitchen Aid manual can opener that has always worked well. Since we've had it for about 20 years now, I don't know if they still make good ones. But it rarely skips or otherwise fails.

Posted by: George LeS at May 21, 2017 05:24 PM (+TcCF)

177 173 172 7-0.
Posted by: Mr Aspirin Factory at May 21, 2017 05:20 PM (89T5c)

= 7
Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:21 PM (0mRoj)

7-0=7=3+4=2+5=1+6

Posted by: Aetius451AD at May 21, 2017 05:24 PM (ycWCI)

178 Rao's meatballs for the win! Takes a bit longer, but well worth it. I use an ice cream scoop with the built in scraper to ensure uniformity. Nom nom nom.
Posted by: Duke Lowell at May 21, 2017 03:59 PM (kTF2Z)


I just saw this.

I agree. I just made his meatballs this past week. Very crispy on the outside, amazingly so, and delicious.

Posted by: artisanal 'ette at May 21, 2017 05:24 PM (fceHP)

179 *lights cigarette*

Mmmm, Scott baby...you're so good!

Posted by: The Margins at May 21, 2017 05:25 PM (0mRoj)

180 I've been looking for a recipe with no luck. A local restaurant here makes a sausage ravioli with alfredo sauce that is to die for. Can't find a recipe to save my life. Or even frozen ravioli and make my own sauce.

Posted by: Infidel at May 21, 2017 05:25 PM (ie8tB)

181 If yo really want to go old school, get all your posh friends P-38s. Watch and laugh at them when they try to use it.

The can opener, not the plane.

RIP John Wayne.

Posted by: Hairyback Guy at May 21, 2017 05:26 PM (5VlCp)

182 Posted by: Mr Aspirin Factory at May 21, 2017 05:20 PM (89T5c)

= 7
Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:21 PM (0mRoj)

7-0=7=3+4=2+5=1+6
Posted by: Aetius451AD at May 21, 2017 05:24 PM (ycWCI)

Showoff.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:26 PM (0mRoj)

183 Now that's a nice clutch of meatballs. If I'm going fancy I use the beef-pork-veal combo for a more tender, toothsome ball. Sometimes I include bacon because why not?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 03:59 PM (NT3RT)


I saw a hamburger recipe somewhere recently where she used ground pork for the base, then added bacon and broken up fresh chorizo sausage, and other stuff in the mix to make the burger. It sounded really tasty.

Posted by: artisanal 'ette at May 21, 2017 05:26 PM (fceHP)

184 We are still looking for a can opener I can use. I'm a reasonably intelligent adult - who struggles to use a can opener - ANY can opener.

Pass the meatballs.

Posted by: Rosasharn at May 21, 2017 05:26 PM (PzBTm)

185 The can opener gripe is legitimate.
Ms. Navybrat has thrown away more can openers than I care to recall.
I finally got her an EZ Grips one.
I hope it lasts a year.

Posted by: navybrat at May 21, 2017 05:27 PM (w7KSn)

186 My sis and I have both used Schwanns until budget crises. She works a different shift than her hubby, so it was easy for him to pull out a prepared meal when he wanted. I really liked their ice cream and pies for when company came.

I think it's pretty funny that people would comment on my steel vacuum bottles aka thermoses. Now everyone is bringing lunch to work. That says more about the average Joe's income than the news.

Posted by: NaughtyPine at May 21, 2017 05:27 PM (G8B7r)

187 If you don't have a can opener you can always scrape the top of the can against a piece of concrete until the seal opens.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:29 PM (0mRoj)

188 165 Fried Baloney Sandwich --how did you celebrate 50?
Posted by: logprof at May 21, 2017 05:16 PM (GsAUU)



I spent yesterday with a beautiful woman, walked on the beach for a minute, started sipping bourbon at 0700 today, and cooked a steak on the grill for breakfast.
Neighbor friend made me a cake, and I'm about to slice into it for dinner - would you like a piece?

Posted by: Fried Baloney Sandwich at May 21, 2017 05:29 PM (M7oLR)

189 Anyone else have the Schwanns trucks?
Posted by: Aetius451AD at May 21, 2017 05:08 PM (ycWCI)

Absolutely. They are all over the place here in central Pa. There's a distribution center here in Lancaster. I stopped buying a while ago, it started getting expensive.

Posted by: Rich at May 21, 2017 05:31 PM (liXl1)

190 I think it's pretty funny that people would comment on my steel vacuum bottles aka thermoses. Now everyone is bringing lunch to work. That says more about the average Joe's income than the news.
Posted by: NaughtyPine at May 21, 2017 05:27 PM (G8B7r)

The old Stanley thermos is the best. Like the one my father used.

Posted by: CaliGirl at May 21, 2017 05:31 PM (Ri/rl)

191 Now everyone is bringing lunch to work. That says more about the average Joe's income than the news.

Posted by: NaughtyPine


We have noticed, since about January 20th of this year, that the economy is suddenly, unexpectedly bad and forcing Americans to make tough economic choices.

Follow us for more news on this heart-breaking crisis.

Posted by: CNN Breaking News at May 21, 2017 05:31 PM (HTdUD)

192 Meatballs, I love'm. Swedish, Italian.

Can openers. I got one from Wally World. Worked great, broke the handle. Got another just like it. It opened two cans. Went back to Wally World and got a different new one which still works.

My swiss army knife has a can opener. I have a P-38 that is 50 years old. My leatherman tool has a can opener.

I need to learn how to turn raw hamburger into meatballs.

Posted by: Torche le Burnier at May 21, 2017 05:31 PM (0LmgR)

193 Posted by: OldDominionMom at May 21, 2017 04:04

It was me and they were delish! All I know is she uses ham, hamburger and pineapple juice. Not sure what else. Let me know if you want a recipe, I can find out.

Posted by: Farmer at May 21, 2017 05:32 PM (4bBUU)

194 As I understand it, The Spice House is the original store. It think it was left to the daughter to run. The son got pissed off and started Penzeys.

Had pizza from Mod Pizza last week, which opened recently. I got a pizza with a fig sauce dizzled on it. It was pretty tasty. Their more traditional one was not as good. But you can get anchovies on their pizzas.

Posted by: Notsothoreau at May 21, 2017 05:34 PM (Lqy/e)

195 The old Stanley thermos is the best. Like the one my father used.
Posted by: CaliGirl at May 21, 2017 05:31 PM (Ri/

Absolutely. I have a tall one for coffee and bought two wide-mouthed ones for hot lunch. I used to have glass-lined ones and was skeptical about steel, but they really are amazing.

Posted by: NaughtyPine at May 21, 2017 05:34 PM (G8B7r)

196 I have one of those can openers with a wooden handle and zero moving parts. It operates by creating a series of slashes along the top of the can.

It is prehistoric and there may be tin slivers here and there.
But it works.

Posted by: navybrat at May 21, 2017 05:35 PM (w7KSn)

197 Another vote for OXO.

You can buy it at Target. That's where I got mine. A decade old & never let me down.

Posted by: Shopgirl at May 21, 2017 05:36 PM (jETL9)

198 I am on day three of making black garlic in my slow cooker. Anybody else try this?

Posted by: Wenda (sic) at May 21, 2017 05:37 PM (Kr0FZ)

199 We have noticed, since about January 20th of this year, that the economy is suddenly, unexpectedly bad and forcing Americans to make tough economic choices.

Follow us for more news on this heart-breaking crisis.
Posted by: CNN Breaking News at May 21, 2017 05:31 PM (HTdUD)

Ha ha! I told a heartbroken cousin that at least with Trump in the WH, we'd get real news about employment and housing problems.

Posted by: NaughtyPine at May 21, 2017 05:38 PM (G8B7r)

200 190 ... "The old Stanley thermos is the best. Like the one my father used."

CaliGirl, Damn right!. We have two of them from over 30 years ago and they still work perfectly. Judging from reviews, the newer, lighter ones are no where near as good.

Posted by: JTB at May 21, 2017 05:39 PM (V+03K)

201 The very best can opener is a Zyliss. I love mine and gave them as Christmas gifts one year. I got tired of prying open tuna cans. This one works great and I've had it for five years.
Posted by: Sallynell at May 21, 2017 04:43 PM (Nus0u)


I've had good luck with Zyliss tools.

I have a portable vice in my wood shop, for small and delicate stuff, but also a tomato peeler (or any delicate skinned food) that works perfectly.

Posted by: artisanal 'ette at May 21, 2017 05:39 PM (fceHP)

202 I've had a stainless thermos for almost 30 yrs. Don't think is Stanley, but it works great!

Posted by: Infidel at May 21, 2017 05:41 PM (ie8tB)

203 So no one suggessted Sangiovese wine to go with the pizza witch was I thought was sweet with the peppers and sweet basil. The lemon basil ( I'm growing)is lemony so will explore it more.

Posted by: Skip at May 21, 2017 05:42 PM (Ot7+c)

204 Speaking of, I GLADLY pay the $5 for the six or seven steamed dumplings at the Chinese takeout restaurant after making my own. They were delicious, but holy crap they are time consuming. From mixing the meat mixture to moistening and folding the shell, it's not something you want to do for a quick and easy Saturday meal for movie night.
Posted by: Chigger Fleas at May 21, 2017 04:46 PM (fD1ST)



it is time consuming

I try to make the fillings the day before, then only have to spend the time filling the wrappers, or making the dough the next day and filling them.

have to plan ahead on these. And try to find easy ones mixed in with not so easy ones to help out on the time spent in the kitchen.

Posted by: artisanal 'ette at May 21, 2017 05:42 PM (fceHP)

205 A whole comment thread dedicated to can openers.
First world problems, people.

When I was a kid, we didn't need no stinking can openers bc we didn't have cans

Posted by: L, Elle at May 21, 2017 05:42 PM (Rsi2C)

206 205 A whole comment thread dedicated to can openers.
First world problems, people.

When I was a kid, we didn't need no stinking can openers bc we didn't have cans

Posted by: L, Elle at May 21, 2017 05:42 PM (Rsi2C)

Salted pork and hard tack, eh?

Posted by: Aetius451AD at May 21, 2017 05:43 PM (ycWCI)

207 well, the old Stanley thermos bottles are good, however, they will be decidedly second class once Yeti decides to make a real thermos.


By the way, everyone should have a thermos in case of emergency. If you don't take your man card out back and bur it up.

Posted by: yankeefifth at May 21, 2017 05:44 PM (cPsPa)

208 I have a soup Stanley and it sucks, haven't used it in years. Keeps nothing hot. I have a coffee travel cup that keeps things hot for a long time, had a cup I didn't finish and was notable hot 8 hrs later.

Posted by: Skip at May 21, 2017 05:44 PM (Ot7+c)

209 Don't those hipsters know you can get black sesame ice cream at most Japanese places?

It's delicious too

Posted by: Clive at May 21, 2017 05:45 PM (Sd3PO)

210 I am on day three of making black garlic in my slow cooker. Anybody else try this?
Posted by: Wenda (sic) at May 21, 2017 05:37 PM (Kr0FZ)
******
Is that to go with black ice cream?
This is a novel concept to me. I have never heard of black garlic. Why would you want your garlic to be black?

Posted by: L, Elle at May 21, 2017 05:46 PM (Rsi2C)

211 I am on day three of making black garlic in my slow cooker. Anybody else try this?
Posted by: Wenda (sic) at May 21, 2017 05:37 PM (Kr0FZ)

What is black garlic?...never heard of it.

Posted by: Hairyback Guy at May 21, 2017 05:47 PM (5VlCp)

212 so meatballs are great but what is the point? what is the advantage of making a meatball over a meatloaf? more work same end. IT is like making a tray of blueberry miffins instead of a blueberry muffin cake. same ingredients, les work for the cake. this is especially true of big meatballs, they hit the sweet spot of exactly wrong. If you are going to make meatballs they should be no bigger than an inch diameter.

Posted by: yankeefifth at May 21, 2017 05:47 PM (cPsPa)

213 205 When I was a kid, we didn't need no stinking can openers bc we didn't have cans

Posted by: L, Elle at May 21, 2017 05:42 PM (Rsi2C)

Did you have jars? Because then you needed the back of a knife to pop the lid.

When I was a kid, we carried lunch in a folded-up leaf. We didn't have leftovers because they attracted bears and sabertooth tigers!

Posted by: NaughtyPine at May 21, 2017 05:47 PM (G8B7r)

214 I am on day three of making black garlic in my slow cooker. Anybody else try this?
Posted by: Wenda (sic) at May




what is this for some exotic panther dish?

Posted by: yankeefifth at May 21, 2017 05:48 PM (cPsPa)

215
Speaking of Meatballs, the '79 movie was Bill Murray's breakout.

And don't forget to do a search for Kristine DeBell in the x-rated version of Alice In Wonderland.

Posted by: J.J. Sefton at May 21, 2017 05:49 PM (mbhDw)

216 WTF happened to the Senators?
Posted by: logprof at May 21, 2017 05:05 PM (GsAUU)


dunno, burned at the stake today

hubby was supposed to go see them play this coming Tuesday, tho

roh ro

Posted by: artisanal 'ette at May 21, 2017 05:50 PM (fceHP)

217 My leatherman multi-tool also has the sharpest cutting edge I have ever experienced.

Posted by: Torche le Burnier at May 21, 2017 05:51 PM (0LmgR)

218 I got a $10 hamilton beach that hasn't failed in 20 years and plus it got a pair of scissors in the back, which are still there. Amazing. Handles giant size cans of Cento SM tomatoes like it's nothing

Posted by: nsirchov at May 21, 2017 05:51 PM (jpgqw)

219 Can opener? Get a P51 at any Army surplus store. On an entirely different note...I had an amazing plate of pork belly carnitas today for brunch, followed by a Southern pecan latte. It. Was. Fantastic.

Posted by: CrotchetyOldJarhead at May 21, 2017 05:51 PM (n5625)

220 Huh Wenda, so black garlic is just a way of preparing garlic. I learn something new every week. I read black garlic in the food thread a week or so ago and figured it was an exotic variety of garlic rather than a preparation method.

Posted by: PaleRider at May 21, 2017 05:51 PM (8qFZP)

221 L, Elle why did you write "Firsts don't count on weekends" especially after posting a first?

Posted by: Skip at May 21, 2017 05:52 PM (Ot7+c)

222 Any meatball recipes that are spicy but also give a viewpoint on wymyn's struggles against patriarchy and the collective needs of the LGBTQIAN peoples and allieships?

k thnx

Posted by: Robert, Former ONT Staple, Gluten Free at May 21, 2017 05:52 PM (mknWS)

223 This is sort of food related:
I travel around the country a lot to rifle matches so I usually drive. I get tired of eating out so I will get stuff at the grocery that I can keep in a cooler and usually just eat in my hotel room. Anyhow, I found a sticker on Amazon that reads - HUMAN ORGAN FOR TRANSPLANT which I put on the front of my cooler. Gets lots of attention when I wheel it through a hotel lobby with a rifle case in the other hand.
Posted by: Weasel at May 21, 2017 05:08 PM (Sfs6o)



haha

love it

Posted by: artisanal 'ette at May 21, 2017 05:52 PM (fceHP)

224 Oh, wait. I picked up a Chicago Cutlery paring knife at the outlet mall in Barstow for 99c and that is also a very good knife.

What is everyone's favorite knife maker (for the kitchen)?

Posted by: Torche le Burnier at May 21, 2017 05:53 PM (0LmgR)

225 Now everyone is bringing lunch to work. That says more about the average Joe's income than the news.
---
It says more about how ridiculously expensive mediocre food is. If I want crap I can make it myself!

If I can be my own condescending hipster barista, I can be my own sleazy short order cook.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 05:53 PM (NT3RT)

226 I spent yesterday with a beautiful woman, walked on the beach for a minute, started sipping bourbon at 0700 today, and cooked a steak on the grill for breakfast.
Neighbor friend made me a cake, and I'm about to slice into it for dinner - would you like a piece?
Posted by: Fried Baloney Sandwich at May 21, 2017 05:29 PM (M7oLR)

--Yum. Hell yeah!

Posted by: logprof at May 21, 2017 05:55 PM (GsAUU)

227 By the way, everyone should have a thermos in case of emergency. If you don't take your man card out back and burn it up.

---

If you can't drink two day old cold coffee, you take your man card out and burn it.

Posted by: Torche le Burnier at May 21, 2017 05:56 PM (0LmgR)

228 I have a set of Henckel's that Dad gave me. They stay in the case unless being used or cleaned. Kidlet got me a couple of Chicago Cutlery paring knives. I love them all.

Posted by: Infidel at May 21, 2017 05:56 PM (ie8tB)

229 Hi Skip.
Bc the firsts on weekend posts are too easy. A Nood can sit there for 5+ mins before someone notices it and posts. Getting first should be a challenge.

Posted by: L, Elle at May 21, 2017 05:56 PM (Rsi2C)

230 About black garlic...

https://en.wikipedia.org/wiki/Black_garlic_(food)

Seems like a thing. But a thing that takes a long long time.

Posted by: E Depluribus Unum at May 21, 2017 05:57 PM (HTdUD)

231 213 205 When I was a kid, we didn't need no stinking can openers bc we didn't have cans

Posted by: L, Elle at May 21, 2017 05:42 PM (Rsi2C)

Did you have jars? Because then you needed the back of a knife to pop the lid.

When I was a kid, we carried lunch in a folded-up leaf. We didn't have leftovers because they attracted bears and sabertooth tigers!
Posted by: NaughtyPine at May 21, 2017 05:47 PM (G8B7r)

Luxury! When I was a kid I had to pretend I had lunch!

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 05:57 PM (0mRoj)

232 Now I'm craving CBD's balls . . . sigh.

Posted by: Peaches at May 21, 2017 04:52 PM (EgOr3)

New Jersey Oysters!

Posted by: CharlieBrown'sDildo at May 21, 2017 05:57 PM (rF0hx)

233 If you can't drink two day old cold coffee, you take your man card out and burn it.
Posted by: Torche le Burnier at May




if you need water to get the caffeine out of coffee you can hike up your bloomers and flounce over to the next thread. the thermos is not for coffee it is for cooking.

Posted by: yankeefifth at May 21, 2017 05:57 PM (cPsPa)

234 I made a kind of porridge with leftover curried chicken, stock, and brown rice in my slow cooker. It made the slightly tough chicken nice and tender, and a great comfort food topped with a dash of Habanero Sunshine hot sauce. Could have used some fresh cilantro on top.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 21, 2017 05:57 PM (NT3RT)

235 When I was a kid, we didn't bring lunch, we had to find it.

Posted by: Torche le Burnier at May 21, 2017 05:58 PM (0LmgR)

236 How do you cook with a thermos?

Posted by: Torche le Burnier at May 21, 2017 06:00 PM (0LmgR)

237 232 Now I'm craving CBD's balls . . . sigh.

Posted by: Peaches at May 21, 2017 04:52 PM (EgOr3)

New Jersey Oysters!
Posted by: CharlieBrown'sDildo at May 21, 2017 05:57 PM (rF0hx)

Bring your pruning shears and seasoned flour.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:00 PM (0mRoj)

238 I have a big bison roast in the crock pot. Thinking ahead and browning a roast and caramelizing onions and carrots in the morning for supper is a change up for me but the meat gets tender and tasty this way with slow heat + coke and red wine vinegar + beef broth. I have not tried any of the buffalo roasts in my pressure cooker. That worked well for deer roasts for me for one hour meals.

Posted by: PaleRider at May 21, 2017 06:00 PM (8qFZP)

239 238 I have a big bison roast in the crock pot.


That's a big damn crock pot.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:00 PM (0mRoj)

240 Have you got your slice of damn fine cherry pie and hot cup of joe ready for tonight's return of

Twin Peaks?

Posted by: naturalfake at May 21, 2017 06:00 PM (rU66W)

241 Ok L, Elle, but try beating Vic on a EMT when hes on a roll.

Posted by: Skip at May 21, 2017 06:01 PM (Ot7+c)

242 Now I'm craving CBD's balls . . . sigh.

Posted by: Peaches at May




that is a common refrain in nj. it echoes throughout the delaware water gap.

Posted by: yankeefifth at May 21, 2017 06:01 PM (cPsPa)

243 240 Have you got your slice of damn fine cherry pie and hot cup of joe ready for tonight's return of

Twin Peaks?
Posted by: naturalfake at May 21, 2017 06:00 PM (rU66W)

By now they must all be in the Twin Peaks Rest Home.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:02 PM (0mRoj)

244 235
When I was a kid, we didn't bring lunch, we had to find it.

Posted by: Torche le Burnier at May 21, 2017 05:58 PM (0LmgR)That is some funny shit, right there.

Posted by: Peaches at May 21, 2017 06:03 PM (EgOr3)

245 How do you cook with a thermos?
Posted by: Torche le Burnier at May




heat you water, dump in the ingredients and let it go for as long as necessary. so, you have apparently never been in the field or an emergency? who did you vote for?

Posted by: yankeefifth at May 21, 2017 06:03 PM (cPsPa)

246 PaleRider at May 21, 2017 06:00 PM

Bison, Bison? Never had it and want to try it badly.

Posted by: Skip at May 21, 2017 06:03 PM (Ot7+c)

247 When I was a kid, I got my lunch the old fashioned way. I beat up other kids and stole their lunches.

Posted by: L, Elle at May 21, 2017 06:03 PM (Rsi2C)

248 Bob...I want all my...cherry flavored Jello...

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:03 PM (0mRoj)

249 What is everyone's favorite knife maker (for the kitchen)?
Posted by: Torche le Burnier at May 21, 2017 05:53 PM (0LmgR)

Wustof. I have a ceramic chefs knife I use all the time. It stays sharp.

Posted by: CaliGirl at May 21, 2017 06:03 PM (Ri/rl)

250 243 240 Have you got your slice of damn fine cherry pie and hot cup of joe ready for tonight's return of

Twin Peaks?
Posted by: naturalfake at May 21, 2017 06:00 PM (rU66W)

By now they must all be in the Twin Peaks Rest Home.
Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:02 PM (0mRoj)

The peaks are sagging to their foothills.

Posted by: Aetius451AD at May 21, 2017 06:03 PM (ycWCI)

251
CBD: the meatball recipe only gives the first three steps of preparation, ending with browning the meatballs.

Posted by: m at May 21, 2017 04:10 PM (VgThI)

Sorry...I didn't see this until now.

Remove as much fat as possible, then add a cup of chopped tomatoes, turning the meatballs in the sauce. Cover and cook for another 25 minutes on medium-low, turning the balls a few times.

Try this one....

http://giulianohazan.com/italian-meatball-recipe-and-our-first-giveaway/

Posted by: CharlieBrown'sDildo at May 21, 2017 06:03 PM (rF0hx)

252 224 ... "What is everyone's favorite knife maker (for the kitchen)?"

I've used most of the well-known brands like Henkels, Chicago Cutlery, etc. They are all decent but usually expensive. I now prefer Victorinox (they make Swiss Army Knives). Superb steel, come sharp and easy to maintain the edge, and comfortable handles. If you can put a good edge on a knife (I use good DMT Dia-Sharp steels in 3 grades), Old Hickory knives are fine and VERY inexpensive and take a great edge. Usually carbon steel so may get stained but they work. Same for Mora Swedish knives.

Posted by: JTB at May 21, 2017 06:05 PM (V+03K)

253 "The old Stanley thermos is the best. Like the one my father used."

yep, had mine forever
I have the classic green one.

for coolers and insulated travel, yeti

Posted by: artisanal 'ette at May 21, 2017 06:05 PM (fceHP)

254 I have a ton of different knives but my favorites are Cutco....wish I had more.

Posted by: Tami at May 21, 2017 06:05 PM (Enq6K)

255 The original Twin Peaks came out when I was in high school. Never got into it.

A co-worker was binging the original to prep for the new one, so many I'll get a good sense of it from him (I don't have Showtime).

Posted by: logprof at May 21, 2017 06:05 PM (GsAUU)

256 Diane, I seem to have misplaced my dentures. Please check my dental coverage plan regarding cost of replacement.

Posted by: Insomniac, Lord Hurlingbone, Earl of Melancholy at May 21, 2017 06:07 PM (0mRoj)

257 Gum Nood

Posted by: L, Elle at May 21, 2017 06:08 PM (Rsi2C)

258 well, the old Stanley thermos bottles are good, however, they will be decidedly second class once Yeti decides to make a real thermos.


By the way, everyone should have a thermos in case of emergency. If you don't take your man card out back and bur it up.
Posted by: yankeefifth at May 21, 2017 05:44 PM (cPsPa)


I've got yeti travel mug that my brother (who has yeti coolers for hunting/fishing and football tailgating) and swears by them.

Posted by: artisanal 'ette at May 21, 2017 06:08 PM (fceHP)

259 228 I have a set of Henckel's that Dad gave me. They stay in the case unless being used or cleaned. Kidlet got me a couple of Chicago Cutlery paring knives. I love them all.
Posted by: Infidel at May 21, 2017 05:56 PM (ie8tB)

I have a set of those too. I have a friend that owns cutlery stores and they gave me a set.

My husband likes the wustof better.

Posted by: CaliGirl at May 21, 2017 06:08 PM (Ri/rl)

260 The Grumpy Grandma has a set of Calphalon (sp?) knives that are scary sharp. I use a hickory handle steel knife from the 50s that I found in an estate sale. Works just as well.

Posted by: CrotchetyOldJarhead at May 21, 2017 06:08 PM (n5625)

261 Skip. Vitamin cottage carries Bison. But I don't know if they are nation wide. I bought my dad a Bison/buffalo shoot for Christmas so we got a freezer full. I have found it is fussy to cook to get a nice tender meal but the roasts or stew meat done in the crockpot with the coke/vinegar to help tenderize has turned out well. Steaks have been a challenge and I still don't have it down to "do it this way and they will be good"

Posted by: PaleRider at May 21, 2017 06:11 PM (8qFZP)

262 65 ... it's called rubbermaid freshworks and they claim you can store berries, lettuce, etc. for about twice as long in the fridge.

any thoughts or experience with these products? anything that will keep produce fresh for more than a few days seems like a great idea.
Posted by: musical jolly chimp at May 21, 2017 04:30 PM (WTSFk)

I bought the OXO "lettuce keeper" version with the charcoal filter. I didn't notice any big difference in the length of time it kept lettuce fresh. Leaves at the bottom got gooey just like in a plastic bag. My biggest complaint is that the thing takes up too much room in the fridge, so now it's sitting in a cabinet taking up space. My advice - skip this stuff.

Posted by: Nunya Bizness at May 21, 2017 06:14 PM (uBn1B)

263 Black garlic is supposed to take roasted garlic to a new pitch of intensity.

My husband says my idea of cooking is to chop a few cloves of garlic, then decide what to use it in. Roasted garlic is separate but also wonderful. I'm hoping black garlic will be equally--but differently--wonderful. It supposedly takes between 2 and 3 weeks in a crockpot or ricer. We'll see.

Posted by: Wenda (sic) at May 21, 2017 06:17 PM (Kr0FZ)

264 OMG.

Black licorice ice cream is real.

https://homemaderecipes.com/12-unusual-homemade-ice-cream-recipes/

Posted by: shibumi at May 21, 2017 06:20 PM (BPeNq)

265 Have seen it in my local grocery store a long time ago but haven't seen it in awhile, wonder if Wegmans carries it, there is one close but don't go there much.

Posted by: Skip at May 21, 2017 06:22 PM (Ot7+c)

266 I would love to try licorice ice cream

Posted by: Skip at May 21, 2017 06:24 PM (Ot7+c)

267 Had licorice tea a couple of years ago and haven't seen it again

Posted by: Skip at May 21, 2017 06:25 PM (Ot7+c)

268 Can opener: OXO smooth edge can opener (available at Target), or the Zyliss safe edge can opener should both work great. They break the seal of the lid instead of cutting the metal, so there's no sharp edge, and since you aren't slicing the metal it's smoother and easier to remove the lid. You won't cut yourself on the can or lid, either. About 20 bucks. I've been using one like that for over 20 years, it's sweet.

Posted by: The Atom Bomb of Loving Kindness at May 21, 2017 06:26 PM (8mYUr)

269 I would love to try licorice ice cream
--

Cold Stone is rumored to have it in the summer.

I'm waiting as well...

Posted by: shibumi at May 21, 2017 06:35 PM (BPeNq)

270 Low-carb diet but I had two tubs of popcorn, a soft pretzel and a Coke at the ball game yesterday. Weight Saturday morning: 179.4. Weight this morning: 183.

Posted by: Hadrian the Seventh at May 21, 2017 06:37 PM (FOnk+)

271 The old reliable manual can openers are the P-38:
http://tinyurl.com/kdb3ylq

and the P-51:
http://tinyurl.com/kagc5dj

Posted by: Mark Matis at May 21, 2017 06:37 PM (LzG0h)

272 260. Best kitchen knives - Kiwi Brand, made in Thailand. Amazingly good and ridiculously cheap.

Posted by: Your Decidedly Devious Uncle Palpatine. Glory to Kekistan! No Longer Accepting Harem Applicants at May 21, 2017 06:38 PM (TwwWO)

273 >>I think it's pretty funny that people would comment on my steel vacuum
bottles aka thermoses. Now everyone is bringing lunch to work. That says
more about the average Joe's income than the news.


We have the Thmeros brand thermoses and travel coffee mugs and they're great. The other day my mom was telling me about how when money was tight she would pack a lunch for dad that included hot soup in a thermos, and she'd plop a hotdog in there - it would be cooked by lunchtime. Guess some colleagues teased him until they tried it.

Posted by: Lizzy at May 21, 2017 06:51 PM (NOIQH)

274 Oxo good grips can opener: lasted a dozen years before the blade got too dull and gunky to cut anymore.

I never like the flavor of meatballs, they taste like paste. The best ones I make have parsley, Parmesan, and a good slug of Worcestershire sauce in them. About two years ago the supermarket had this sun-dried tomato/basil Parmesan-in-a-can by Kraft which, while it tasted awful over pasta, was the perfect mix-in for meatballs.



Posted by: Go to bed, mom at May 21, 2017 06:55 PM (QK70D)

275 My husband says my idea of cooking is to chop a few
cloves of garlic, then decide what to use it in.
Roasted garlic is
separate but also wonderful. I'm hoping black garlic will be
equally--but differently--wonderful. It supposedly takes between 2 and 3
weeks in a crockpot or ricer. We'll see.

Posted by: Wenda (sic) at May 21, 2017 06:17 PM (Kr0FZ)

*fist bump*

Posted by: Tami at May 21, 2017 06:58 PM (Enq6K)

276 Only thing I can remember from The Olden Times of eating on the cheap is Campbell's Vegetable Beef soup (undiluted) over rice. Okay just plain, or with soy sauce added it was vaguely like Chinese takeout.


As far as meatballs go, I use the same recipe as meatloaf; if I start off with a pound each of beef, pork, and lamb it actually ends up too much stuff for two loaf pans so I usually make meatballs from the surplus. Two pounds of meat will make just two loaves, 2 and a half will just fit, 3 + will make meatballs for sure.


Meatloaf a la Chateau D'Eez:

makes two standard loaf pans, + or-
any meat will make an excellent loaf, I first developed this recipe making turkey meatloaf ...

to:
2 to 3 pounds of meat, in your largest mixing bowl, add:
2 or 3 onions, grated or chopped fine
2 to 4 cloves garlic, or to taste
3 or 4 grated carrots
3 to 5 stalks celery, chopped fine - I usually slice the stalks lengthwise 1/4 - 3/16 inch wide and chop that 1/8 inch or less, then chop up the pile repeatedly.
rice - from about a cup well parboiled to 2 cups fully cooked
3 whole eggs - rice is not as good a binder as breadcrumbs, so this adds cohesion

I usually season with oregano, basil, dill, sage, black pepper, a little rosemary, sometimes a trace of allspice; or use what you like. Mrs Eez often adds cumin, for instance.

Fill loaf pans, apply a fairly heavy coating of ketchup to the top.
bake 325 - 350 about an hour, more or less - raise the temp to 400ish for last 20 min or so if you like it well browned on top.

meatballs should be shaped and dropped one at a time into simmering marinara sauce, or whatever you like - I have also used cream of mushroom soup for this.

Not really a recipe - oriented cook, so this is an approximation from memory of a typical batch for two pounds of meat, adjust the quantities as required or to your taste.

IANAC, ymmv, offered without warranties including merchantability and fitness for use. No ! Don't throw that !


Re can openers, ours is a Farberware, been working for several years without a problem.

Posted by: sock_rat_eez, they are gaslighting us 24/7 at May 21, 2017 07:00 PM (KGH7Z)

277 had this sun-dried tomato/basil Parmesan-in-a-can by Kraft which, while it tasted awful over pasta, was the perfect mix-in for meatballs.
Posted by: Go to bed, mom at May 21, 2017 06:55

Never tried that but used to get the Kraft grated in a can I grew up in. Then we started using hard parm nd grating from the cheese ftory in Rudolph, WI.

My wife pointed out Kraft puts wood in their grated parm. I read the label and damn if one of the ingredients is cellulose. WFT? I'm done w/ that crap and going w/ the real cheese all the time.

Posted by: Farmer at May 21, 2017 07:11 PM (o/90i)

278 Tami--fist-bump back at you!

Posted by: Wenda (sic) at May 21, 2017 07:14 PM (Kr0FZ)

279 does anyone have a recipe for a Le Petit Ecolier style biscuit cookie with chocolate on top? Thanks.

Posted by: Iblis at May 21, 2017 07:22 PM (3gBCr)

280 Anyone caught putting nutmeg in meatballs or meatloaf should be shot on sight. (goes for ketchup as well)

Meatballs are easy.. you don't need bread and milk.. ground beef and pork - 2 to 1. Finely chopped onion.. Salt and pepper.. bread crumbs.. parmesan cheese.. some parsley and an egg. olive oil and a splash of water.. smush well.

I made these for Italian wedding soup the other night and simply baked them in the oven. They were freakin' fantastic.

Sausage too needs to be fried!

Posted by: Chi-Town Jerry at May 21, 2017 08:17 PM (i2KAN)

281 Can opener: Calphalon

Posted by: Chi-Town Jerry at May 21, 2017 08:22 PM (i2KAN)

282 [ ] Nutmeg in meatballs

[X] Carrots in meatballs

Posted by: Chigger Fleas at May 21, 2017 08:41 PM (fD1ST)

283 My mother's recipe came from an Italian woman who was her hospital roommate >50 years ago. Add a finely shredded carrot to the meat (if you have a Microplane shredder this is the perfect chance to use it). Keeps the meat moist.

Posted by: Dr Alice at May 21, 2017 08:44 PM (LaT54)

284 What is everyone's favorite knife maker (for the kitchen)?

Posted by: Torche le Burnier at May 21, 2017 05:53 PM (0LmgR)

Zelite. All of them are gorgeous to look at and a thrill to use. Here is their paring knife at Amazon: http://tinyurl.com/n3yvmuhI also own Zelite's chef knife and santoku, but honestly, the paring knife is a miracle. Thing cuts tomatoes so thin you could use them on a microscope slide.

Posted by: Mongerel at May 21, 2017 09:02 PM (QkRei)

285 Whoever posted Louisa Shafia's Watermelon, Mint, and Cider Vinegar Tonic - thank you! I needed some nonalcoholic refreshments for guests and this will do well. The house smells wonderful right now, too.

Posted by: NaughtyPine at May 21, 2017 09:49 PM (G8B7r)

286 Can opener-Paderno.

Posted by: DocinPA at May 21, 2017 10:01 PM (1myOs)

287 Can opener - Swingline at Bed Bath & Beyond flawless

Posted by: Ruth Ruben at May 21, 2017 10:43 PM (RR9wF)

288 Correction- Swing-away

Posted by: Ruth Ruben at May 21, 2017 10:45 PM (RR9wF)

289 Have you ever woken up on a nippy winter morning with a foot or more fresh snow on the ground, no electricity and two cats sitting on the counter glaring because breakfast is late? I had to get dressed and check with two separate neighbors to get a hand can opener. The minute I was able to get to a store, I bought an old fashioned hand can opener. I may go get the Oxo several people mentioned.

FYI: I worked fast-casual restaurants for several years and endured many a health department inspection. One time, we got nailed to the wall because our industrial sized can opener blade was really dirty because none of us ever gave it a thought. After the health inspector got done reaming us out, I've made it a habit to remove the blade section from my home electric one and clean it thoroughly on a fairly regular schedule. And every time I use the hand one, I swish it through hot soapy water, then rinse.

Posted by: Deplorable lady with a deplorable basket of deplorable cats at May 22, 2017 01:42 AM (f0zQH)

290 Swing-A-Way can opener. Have had one for about 15 years.

Posted by: Liz953 at May 22, 2017 06:27 AM (frv51)

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