Support




Contact
Powered by
Movable Type





Food Thread: Blades...Sharp, Not-So-Sharp, And Duller Than Kamala Harris

Henckel  chef.jpg

This is the knife I use probably 90% of the time, for chopping and paring and mincing and trimming and even carving. Why not use specialty knives instead of a run-of-the-mill small chef's knife? Well, it fits my hand perfectly, is the perfect weight, and since I smoothed the back of it (at your urging) I don't even abrade my fingers! And it's really sharp. or was for a few years. But my daily steeling and monthly sharpening gradually dulled the knife. So slowly that I didn't notice.

But I finally realized that it was not cutting it (Damn...what a wit!) so I took it to a professional knife sharpener who returned it to its former glory, and even sharpened my pocket knife for free.

$5 and it's razor sharp. So sharp that if I use a bit too much force it cuts into the cutting board. I like that....

What's your favorite knife? And are you a talented enough sharpener that it is as sharp as when you bought it?

******

Here is far, far more than you would ever dream of knowing or would want to know...about soybeans, A Giant-Sized History of Soybeans ( Vol.8 ) - The Complete History
******

From OregonMuse, a reminder that Hipsters are really, really, really bad for the world.
24 Of The Worst Things Hipsters Did To Food In 2016

Although this one gave me a chuckle.

cheese trap.png

******

Commenter "ETF3" gave me a heads-up about David Liebovitz's My Paris Kitchen that was on sale for the Kindle. As is sometimes the case, a simple note expanded into an interesting discussion.

Hope all is well. Quick heads up relative to the food thread. David Lebovitz's cookbook "My Paris Kitchen" is on sale at the moment for $2.99 for the kindle version at Amazon. I have it in hardcover as a cookbook should be. It's not essential but I enjoy it and view it as a nice part of my overall French cooking collection (I've certainly got worse, regrettably). I like his website and ignore his politics. It is one of those cookbooks that if you don't already have it, grab it for $3 on kindle and give it a test drive. Alert the moron horde if you see fit. We should let the other cooks know when we find such bargains. [ETF3]

That's an excellent point, and one that has kept me from building a large collection of electronic cookbooks. Cookbooks are not simply repositories of cooking instructions. They are mazes where the perfect dinner is just a turn of the page away. How does one browse a Kindle book?

As for the politics?

Liebovitz is a solid chef, and while his writing is pleasant, I can't seem to avoid irritation at his gratuitous mentions of his boyfriend or the silly political commentary. He thinks he is clever, but really, it's just obnoxious. [CBD]

Chefs are like actors; dancing monkeys with a particular skill-set. When I want to hear their political philosophy, I'll ask. In the meantime, just shut up and cook.
I entirely agree in regards to Liebovitz's irritating comments but I just tune it out to get the good stuff he has. That seems to be be life of a conservative in many respects.

I really only like hardcover cookbooks. I have a few softcover and they disappoint me, not necessarily for the recipes but for the wear and tear in use. I have a couple of kindle cookbooks but honestly no matter how good they are they get relegated to the forgotten. My favorite cookbooks are The Bread Bakers Apprentice and virtually anything by Julia Child. I've spoiled the kids and they now have a pronounced preference for home cooked bread and birthday cakes made by dad. Worse things have happened. [ETF3]


Oh...in addition to his children enjoying good food, they can shoot, as some of you may remember from a Gun Thread late last year.
******

Artisanal'ette sent me this photo of her obviously successful attempt at Silver Palate Molasses Cookies.
molasses cookie the silver palate.JPG

A good molasses cookie is a fine thing, but most of the ones I have had have been too sweet and too mild. I really like the pop of the spices and the tang of the molasses.
******

Weasel and Bluebell are spearheading the Moron Cookbook project, and they, and the other intrepid and deluded members of the team, deserve our thanks. It is a lot of work, especially since you Morons are...um...morons....and can't spell. Or write. By the way, in my submission I misspelled "CBD." Really.

And don't forget that you can submit your favorite recipes even if they are shamelessly and brazenly plagiarized from someone else: just tell them where you got the recipe and they can do the rest. Remember, originality is overrated. Head over to moroncookbook.com and submit!

This is an impressive project, and I would like to thank everyone involved. Even ignoring the the reality that getting The Horde to act in concert is like herding cats, it is a huge amount of work being done by people who have actual lives outside of AoSHQ.

PS. My only involvement is the easy part....mentioning it in the Food Thread. And misspelling my nic.

PPS. Weasel would like you to remember to ENABLE JAVASCRIPT when you submit recipes on the website.

PPPS. A special thanks to Bluebell....

******

Chocolate_Mess.jpg

That's pretty much what I look like after I dip caramels into chocolate. Only taller. And older. And fatter. And maler.

I love the seemingly simple and straightforward process that this recipe describes. It sounds so easy!

CHOCOLATE COVERED CARAMELS

INGREDIENTS:
CARAMELS
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

CHOCOLATE
1 pound bittersweet chocolate
1 tablespoon butter

DIRECTIONS:
Grease an 8 x 8 inch square pan.

In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242° F, or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.

When caramel has cooled and set, cut into ¾ inch squares. Chill in refrigerator until firm.

Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Do not overheat. Stir until smooth.

Dip caramel squares in chocolate and place on wax paper to cool.

******

Food tips, extra Pappy van Winkle bourbon, fresh Morels and other goodies:
cbd dot aoshq at gmail dot com

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of page)

1 What?

Posted by: Deplorable Ian Galt at June 18, 2017 03:55 PM (8iiMU)

2

Knives ... and food ... but no Corgis ...

Posted by: Arbalest at June 18, 2017 03:55 PM (FlRtG)

3 Food is good! I love me some food!


Posted by: Deplorable Ian Galt at June 18, 2017 03:55 PM (8iiMU)

4 Wusthof chefs knife for me

Posted by: concrete girl at June 18, 2017 03:55 PM (0lRFY)

5 No such thing as extra PVW.

Posted by: Chupacabra at June 18, 2017 03:56 PM (B0oRt)

6 I really need to get the Mrs. DIG to give me the recipe for her 'Corny Corn' for the Moron Cookbook...

When is the deadline?

Posted by: Deplorable Ian Galt at June 18, 2017 03:56 PM (8iiMU)

7 When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?

Posted by: Grump928(C) at June 18, 2017 03:57 PM (LTHVh)

8 I'm in a pizza coma, but it's okay because the crust was gluten-free and the toppings artisanal.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 18, 2017 03:58 PM (QGoUX)

9 Cheese and grapes presented on an old rusty mouse trap? Call the city health department.

Posted by: Tuna at June 18, 2017 03:58 PM (jm1YL)

10 Mmmm! Chocolate....

Posted by: fluffy at June 18, 2017 04:00 PM (jw2Xw)

11 My most frequently used knife: Japanese Santoku.

https://www.amzn.com/B000A13OES

Thin blade, makes it perfect for chopping veggies.

Posted by: Anon Y. Mous at June 18, 2017 04:01 PM (pvjTE)

12 Corgis are stamping their little feet in a frenzy to get here. They're so cute.

Posted by: NaCly Dog at June 18, 2017 04:01 PM (u82oZ)

13 Artisanal 'ette, those cookies look divine. I love a molasses cookie that's soft and chewy, rather than crisp (which is a ginger snap and not really a molasses cookie). Perfect snack with hot coffee on a brisk autumn afternoon.

Today, however, I bought bakery cupcakes for hubby's father day because I am not turning on the stove in this heat.


And bluebell deserves a lot of hugs, kisses and bottles of good bourbon. Cat herding has nothing on wrangling the Horde.

Posted by: moki at June 18, 2017 04:01 PM (V+V48)

14 >>This is the knife I use probably 90% of the time, for chopping and paring and mincing and trimming and even carving.

I don't use a knife for my mincing.

Posted by: Sulu at June 18, 2017 04:01 PM (/Nite)

15 (Damn...what a wit!)

Well, half, anyway.

What's your favorite knife?

My Wusthof Ikon chef knife. I'm not a good knife sharpener. But whenever I do it, I invariably cut myself afterwards.

PPPS. A special thanks to Bluebell....

I'm not clicking that link.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:01 PM (sBOL1)

16 Regarding the Hipster Foods, I wonder if the bathtub sundae was at Bubbie's. If so, totally worth it.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 18, 2017 04:01 PM (QGoUX)

17 >>> When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?

A guy had his grinding wheel on the back of an old truck and would drive slowly up the street. I think he had ice cream type bells.

Posted by: fluffy at June 18, 2017 04:02 PM (jw2Xw)

18 Well, I am not particularly fussy about keeping my Forschner knives honed, but I do notice when I am working in other people's kitchens that their knives are dull to the point of being nearly unusable. Then I wonder if maybe normal people aren't bothered by dull knives.

I just hone mine with a super-simple dohicky every year or so.

My chef's knife could probably benefit from a real sharpening.

Posted by: Emmie at June 18, 2017 04:03 PM (ZapPq)

19 7 When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?
Posted by: Grump928(C) at June 18, 2017 03:57 PM (LTHVh)

Yes. The knife sharpeners, and the Fuller Brush salesmen. Ours was a Swiss missionary studying at the Seminary in our town. Mom and dad bought stuff from him every time he came, because that was how he supported his family while he was in school. Our house was overflowing with brushes. It never dawned on me then that they were ministering to him through that until I was much older.

Posted by: moki at June 18, 2017 04:04 PM (V+V48)

20 It's time for to eat my bi-weekly can of spinach.
1 clean lid
2 open can
3 drain
4 eat
mmmmmmmmmmmmmmmmm

Posted by: gNewt at June 18, 2017 04:04 PM (c4059)

21 I've been eating a lot of weiners lately.

Posted by: Jared Fogle at June 18, 2017 04:04 PM (l4aLi)

22 I almost entirely use a santoku, too, but have been real curious about trying a Chinese cleaver.

Posted by: Chupacabra at June 18, 2017 04:04 PM (B0oRt)

23 Deadline for cookbook submissions is June 30. Move on it, peeps!

I did a quick, informal tally, and here are some approximate numbers of recipes we have received so far:

Drinks: 22
Snacks & Apps: 19
Desserts: 32
Main Courses: 75
Sides/Veggies: 22
For the Grill: 9
Bread: 18
Other: 8

Some of these categories are a little gender-fluid, but this is close.

Many, many thanks to all who have sent something in! We dearly would love for the food thread regulars, especially, to be well-represented.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:05 PM (sBOL1)

24 For keeping your kitchen knives sharp, I've found nothing better/easier than Spyderco's SharpMaker, and I have a panoply of sharpening stones and systems available.

It's quick, easy to use, and produces excellent results. In fairness, it might better be yclept "SharpKeeper", since it will take more time if you wait until your knives are approaching butter knife-level. But 10-15 minutes every 3 to 4 weeks keeps 6 to 7 knives very sharp.

Posted by: Duncanthrax at June 18, 2017 04:06 PM (DMUuz)

25 >>I've been eating a lot of weiners lately.



Posted by: Jared Fogle

Oooo
6 inch or foot long?

Posted by: Sulu at June 18, 2017 04:06 PM (/Nite)

26 Nice picture of bluebell, BTW.

Posted by: Duncanthrax at June 18, 2017 04:07 PM (DMUuz)

27 I got a wood block for my kitchen knives and my rectangular chopper. To me it is a mark of being a slightly less feral bachelor.

Posted by: BourbonChicken at June 18, 2017 04:07 PM (VdICR)

28
My Wusthof Ikon chef knife. I'm not a good knife sharpener. But whenever I do it, I invariably cut myself afterwards.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:01 PM (sBOL1)

That's a bit too long for my taste. But...they are beautiful knives. My Henckels is a 5.5" blade, but surprisingly heavy for the length.

[chicken!]

Posted by: CharlieBrown'sDildo at June 18, 2017 04:07 PM (rF0hx)

29 Kamala Harris is a gay blade?

Posted by: Meremortal, ISIS IS CNN. at June 18, 2017 04:07 PM (3myMJ)

30 Mom and dad bought stuff from him every time he came, because that was how he supported his family while he was in school. Our house was overflowing with brushes. It never dawned on me then that they were ministering to him through that until I was much older.

Posted by: moki at June 18, 2017 04:04 PM (V+V4
--------

moki, what a sweet story! I'll bet you were the best-brushed family in town. God love ya.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:07 PM (sBOL1)

31 Cheese and grapes presented on an old rusty mouse trap? Call the city health department.

Posted by: Tuna at June 18, 2017 03:58 PM (jm1YL)


City rats have sophisticated palates...

Posted by: The Sophisticated Hat at June 18, 2017 04:08 PM (vBeA5)

32 I am fairly good at sharpening knives. It is a skill worth learning. Working with a dull knife (or any other tool that is better off sharp) not only takes longer but it is kind of dangerous.

Posted by: Big V at June 18, 2017 04:08 PM (NX0K0)

33 Gallagher wouldn't be so skinny if he used a knife instead of a hammer.

Posted by: Meremortal, ISIS IS CNN. at June 18, 2017 04:08 PM (3myMJ)

34 What's your favorite knife? And are you a talented enough sharpener that it is as sharp as when you bought it?


I have a cutco knife that looks just like that one. And I have an electric sharpener that I paid a fortune for that keeps it sharp.

Posted by: Vic We Have No Party at June 18, 2017 04:09 PM (mpXpK)

35 Reinhart is a great guy. We don't talk politics. We just bake bread.

Posted by: NCKate at June 18, 2017 04:09 PM (YZr8V)

36 Deadline for cookbook submissions is June 30. Move on it, peeps!

It's only the 18th, by crikey! We're Morons. We operate more on Boston than New York time.

Posted by: Duncanthrax at June 18, 2017 04:09 PM (DMUuz)

37 Nice picture of bluebell, BTW.
Posted by: Duncanthrax at June 18, 2017 04:07 PM (DMUuz)
--------

That's not me. That's CBD. He even says so.

If it were me, the hair would be curlier and there would be more chocolate on my face, less everywhere else. If there's one thing I know how to do, even as a kid, it's how to eat chocolate. And you don't get it through osmosis.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:09 PM (sBOL1)

38 I have a simple little ceramic sharpener that I use every other time I use the knife. Works like a charm. But only on good quality knives. The cheap stuff doesn't hold an edge worth a darn. But we knew that.

Sharpens well enough to cut overripe tomatoes properly, which is sharp enough for me.

Knives should be sharp enough to cut your finger without you even noticing it until the blood flows. (Ick) Probably best not to test it that way.

Posted by: tcn in AK at June 18, 2017 04:10 PM (NXsWM)

39 When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?

Posted by: Grump928(C)

Paolo, he has, what you say, many happy memories of those days.

Posted by: Paolo, the knife sharpener at June 18, 2017 04:10 PM (HTdUD)

40 [chicken!]
Posted by: CharlieBrown'sDildo at June 18, 2017 04:07 PM (rF0hx)
-----------

Nope. Just a trusting soul who has been taken in by you once too often.

It's either one of two things, neither of which I have any desire to see yet again, thankyouverymuch.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:11 PM (sBOL1)

41 21
I've been eating a lot of weiners lately.



Posted by: Jared Fogle at June 18, 2017 04:04 PM (l4aLi)

Me too!

Posted by: Shemp Smith at June 18, 2017 04:11 PM (8iiMU)

42 Sharpest knife?

Me, damnit!!

Posted by: Paul Anka at June 18, 2017 04:11 PM (tr2D7)

43 It's only the 18th, by crikey! We're Morons. We operate more on Boston than New York time.
Posted by: Duncanthrax at June 18, 2017 04:09 PM (DMUuz)

I don't have a clue about either of those. I'm on Aleutian Time. Is it Tuesday yet?

Posted by: tcn in AK at June 18, 2017 04:11 PM (NXsWM)

44 I have a Faberware knife block. I'm pretty happy with them. I use the sharpening steel but some of them may need a professionals touch.

Very ergonomic knives, feel good in my hand for the price I paid for them.

Posted by: Mark Andrew Edwards at June 18, 2017 04:12 PM (xJa6I)

45 >>> We operate more on Boston than New York time.

Quit textin' and drive ya fuckin' cah!

Posted by: Masshole at June 18, 2017 04:12 PM (jw2Xw)

46 Knives should be sharp enough to cut your finger without you even noticing it until the blood flows. (Ick) Probably best not to test it that way.
Posted by: tcn in AK at June 18, 2017 04:10 PM (NXsWM)
-------

That's exactly what happens. In fact, I have a lovely cut on my finger from just that, three days ago. It wouldn't stop bleeding until I slapped a Darth Vader band-aid on it (that was all I had).

BTW, thanks for your recipes!

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:13 PM (sBOL1)

47 I use Cutco knives. They stay sharp a long time and the manufacturer will sharpen them for free - forever.

Posted by: Jaqen H'ghar at June 18, 2017 04:13 PM (5fSr7)

48 I like to sharpen. If you do it yourself, you can sharpen every couple of weeks, and keep a really nice edge on there. Hard to go back once you get used to that kind of edge.

I use Shapton Glass Stones in 250, 500, 1000 and (for the really good knives) 2000 grit. Really helps to go back to a coarser grit than you think you need, to get the shaping right before you start polishing.

Posted by: Splunge at June 18, 2017 04:13 PM (iMxBJ)

49
Sorry, but important Off Topic:


Flounder is mort.


Flounder is mort.

Posted by: Soothsayer -- That's class! at June 18, 2017 04:13 PM (pjrb9)

50
oops, not our commenter "flounder"

I just realized that we have a "flounder" here comments here. Not sure if he's fish or human, tho.

Posted by: Soothsayer -- That's class! at June 18, 2017 04:15 PM (pjrb9)

51 Rectangle cleaver I bought from a Chinese supermarket in 2001. You really don't need anything else.

Posted by: What Are Things You Will Never Hear Bernie Sanders Say For $500 at June 18, 2017 04:15 PM (rv0Fo)

52
Flounder, who was also on Babylon 5 as a Vulcan, is mort.

Posted by: Soothsayer -- That's class! at June 18, 2017 04:15 PM (pjrb9)

53 Hmmm...dinner served in a spade. How stupid is that?

For sharpening my knives I have a 3-stsge electric sharpener made by Chef's Choice. The 1st stage is coarse and it takes too much material off the blade and I don't use it. The 2nd stage is medium to set the angle of the edge of the blade and the 3rd is ceramic to hone the steel.
Works great.

Posted by: I'm Tucker Carlson and I will destroy you at June 18, 2017 04:15 PM (khYik)

54 Thankfully, our very own flounder is alive and kicking and sending in recipes.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:15 PM (sBOL1)

55 RIP Vir Coto.

Posted by: Grump928(C) at June 18, 2017 04:16 PM (LTHVh)

56 My favorite knife is my Benchmade Morpho 51 balisong, followed closely by my Ken Onion Kershaw Leek pocket knife. I've never had a better pocket knife.

Posted by: troyriser at June 18, 2017 04:16 PM (nSXub)

57 Wait, you misspelled CBD? Hahahahaha.



Yankees fan.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:17 PM (sBOL1)

58 >>> Flounder is mort.

Reunions won't be the same.

Posted by: Pinto at June 18, 2017 04:17 PM (jw2Xw)

59 Bluebell, is there going to be a Moron Test Kitchen with photos of the attempts?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 18, 2017 04:17 PM (QGoUX)

60 My favorite knife?


Why Mack of course.

Posted by: Hairyback Guy at June 18, 2017 04:17 PM (5VlCp)

61 55
RIP Vir Coto.

Posted by: Grump928(C) at June 18, 2017 04:16 PM (LTHVh)

Coto Salami?
I *had* to connect it to the Food Thread somehow.
I never watched Babylon 5, except for maybe 20 minutes of the first episode.
I'll put that on my list of things to watch...

Posted by: Deplorable Ian Galt at June 18, 2017 04:17 PM (8iiMU)

62 Posted by: Splunge at June 18, 2017 04:13 PM (iMxBJ)

My lack of skill is primarily not keeping a consistent angle when i hone or sharpen.

Posted by: CharlieBrown'sDildo at June 18, 2017 04:17 PM (rF0hx)

63 my favorite drink: vodka punch

fill eight ounce glass with vodka

drink up

punch Bill in the nose

Posted by: Hillary ROdman Clintoon at June 18, 2017 04:17 PM (ILitO)

64 My favorite knife is a 8" noname that I picked up at the resale shop for .50. Weird scalloped edge, but works for any veggies (soft or hard) and kids using for frozen pizzas. My Dad (I still miss you!) had a wheel and rouge to hone the really 'good' knives and his carving tools, but my favorite is still the cheapo.

Posted by: mustbequantum at June 18, 2017 04:18 PM (MIKMs)

65
also on St Elsewhere

Posted by: Soothsayer -- That's class! at June 18, 2017 04:18 PM (pjrb9)

66
I have no favorite knife. It's whatever is suitable for the task.

I will say this, I luv, luv, luv the way my Samsung dishwasher now kicks the door open when it finishes. Before I had to race to the dishwasher at the end of the cycle, and quickly retrieve knives and wipe them down before they began to rust. Something which seldom happened.

Now those pesky South Koreans at Samsung have the door pop open, then play some slightly annoying musical tune, and blow all the humidity out of the dishwasher, sparing my knives.

Posted by: E Depluribus Unum at June 18, 2017 04:18 PM (HTdUD)

67 Shun Miyabi Kaizen (or Miyabi 5000) are the best knives I've found so far that are under $200. Shun Bob Kramer knives are a bit better, but not enough to merit the price (although I do use my Bob Kramer chef's knife more than any of the Miyabi). I would love to be able to afford an actual Bob Kramer knife, but those are way out of my price range.

Posted by: Buford Gooch at June 18, 2017 04:18 PM (bOtTO)

68 Eris, only if you want to take that project on!

Got your recipes too - thank you!

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:18 PM (sBOL1)

69
I had a cheap ceramic knife once. It broke in two as I was prying frozen hamburger patties apart.

Posted by: Soothsayer -- That's class! at June 18, 2017 04:19 PM (pjrb9)

70 Flounder has foundered?

Posted by: Meremortal, ISIS IS CNN. at June 18, 2017 04:19 PM (3myMJ)

71 I have a curved Kitchaid cutter I love for cutting up vegetables and herbs for my salad

Posted by: Skip at June 18, 2017 04:20 PM (qcbvC)

72 Late, as always.


I own a set of Global G2 knives. Expensive as hell but worth every penny in my opinion. Perfectly balanced and sharp. I love them, especially the 8 inch chef's knife which I use for just about everything.

Posted by: @DangerGirl (gab.ai) and her 1.21 Gigawatt SanityProd (tm) at June 18, 2017 04:20 PM (/o9Qk)

73 Now those pesky South Koreans at Samsung have the door pop open, then play some slightly annoying musical tune, and blow all the humidity out of the dishwasher, sparing my knives.
Posted by: E Depluribus Unum at June 18, 2017 04:18 PM (HTdUD)
----------

*staggers to the fainting couch*

Never put your knives in the dishwasher! No! No! No!

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:20 PM (sBOL1)

74 Taking a break from working on a new-to-me Diesel pickup (engine is fooked, I think) and mowing grass. To keep it culinary, I have some smokies on the grille, and when they are done, they go into buns slathered with mustard and relish and sriracha sauce, and then get eaten. With a beer to wash 'em down.

Posted by: Alberta Oil Peon at June 18, 2017 04:20 PM (XUcIQ)

75 Flounder has gone belly up

Posted by: Skip at June 18, 2017 04:21 PM (qcbvC)

76 i got grounded the one time i put my pop's wusthofs in the dishwasher.

with no time off for good behavior

miss ya pop

Posted by: concrete girl at June 18, 2017 04:21 PM (0lRFY)

77 my recipe for brandied peaches

cut peaches in half, remove stones

soak in brandy of your choice for two hours

Wait till evening news, drink brandy while throwing peach halves at TV when Trump is on.

Posted by: Hillary Rodman Clintoon at June 18, 2017 04:21 PM (ILitO)

78 12 more days to get your recipes in! Don't be a dork and make us list you on the Non-Submitter Page O' Shame.

Posted by: Weasel at June 18, 2017 04:21 PM (Sfs6o)

79 We love our Henckel knives.

But it would be a good idea to get them sharpened professionally by now, as they are about 17 years old.

Posted by: Village Idiot's Apprentice at June 18, 2017 04:21 PM (J+eG2)

80 Its a picnic affair here

Posted by: Skip at June 18, 2017 04:22 PM (qcbvC)

81

Do they make an emoji of a floating goldfish?

Posted by: Soothsayer -- That's class! at June 18, 2017 04:22 PM (pjrb9)

82 What's that quote about the wife looking at her husband's neck at the table on a hot summer night while feeling the blade on her butcher knife?

Posted by: Meremortal, ISIS IS CNN. at June 18, 2017 04:22 PM (3myMJ)

83 Knife looks awesome! But cis-morons, be forewarned: just cutting off your junk will not give you a vagina. You need to get the surgery in order to get it done properly.

Posted by: Caitlyn Jenner at June 18, 2017 04:24 PM (xAvrH)

84 8-inch sandwich knife.
Been using it for over 30 years.
Even better that the custom knife I had made in Turkey. And they make great knives.

Posted by: Diogenes at June 18, 2017 04:25 PM (0tfLf)

85 I am still using a knife that my Mother used for probably 20 years and I have had for 30. Couldn't tell you what brand but that sucker will still shave the fuzz off a peach.

Posted by: Ben Had at June 18, 2017 04:26 PM (60XHp)

86 *staggers to the fainting couch*
Never put your knives in the dishwasher! No! No! No!
Posted by: bluebell ~ now in glorious Red Sox red!


You're not the boss of me.

If I don't put them in the dishwasher, they don't get washed. Period.

It's only hot water and detergent. The worst thing to happen is end of cycle. Which the door popping open and letting the steam out prevents.

Posted by: E Depluribus Unum at June 18, 2017 04:26 PM (HTdUD)

87 I have a wonderful collection of carbon steel Sabatier knives I shamelessly splurged on while a grad student in the '70s. I love the 8" one. Carbon steel may discolor a bit if not cleaned and dried right after use, but they easily sharpen to perfection in a few seconds.

Posted by: Cascadia at June 18, 2017 04:26 PM (NsOte)

88 A few nights ago, founder put up a recipe for sausage gravy. For unknown reasons, Pillsbury biscuits were specified to be used. Blasphemy!

Gravy that good, that succulent, deserves, nay, demands! homemade biscuits. Buttermilk biscuits. And so, here is a recipe:

3 C all-purpose flour (the best biscuits demand the best flour, which comes from Texas, naturally. Pioneer flour. From San Antonio.)

1 C buttermilk
1 TBS baking powder
2 tsp baking soda
1 tsp kosher salt
1 stick very cold butter, unsalted (4 oz.)

Preheat oven to 450 degrees F.
Mix flour, baking power, baking soda, and salt in large bowl.
Cut in butter until it is in approximately pea-size pieces (pastry blender works well).
Add buttermilk, mix until flour is just moist. Do NOT overwork!

Turn the dough out onto a *well*-floured board, dust top with flour, and roll out into a rectangle 1/2" thick, about 3x as long as it is wide. Fold it in thirds like a business letter, turn 90 degrees, roll out again as above, and fold again as above. Turn 90 degrees again, and repeat rolling and folding.

Roll out to about 1" thick. Cut biscuits with a 2" biscuit cutter.

Place on baking tray lined with parchment paper. Bake 6 minutes, and rotate the tray 180 degrees. Bake another approximately 6 minutes until tops are golden brown. Remove, and let cool on wire rack.



Posted by: Duncanthrax at June 18, 2017 04:27 PM (DMUuz)

89 >>Never put your knives in the dishwasher! No! No! No!

Yeah, I lost that battle with my husband years ago. He puts everything in the dishwasher.

Posted by: Lizzy at June 18, 2017 04:28 PM (NOIQH)

90 Nothing served on a mouse trap for me.

I was as trendy as I'm gonna get when I went to a Moroccan restaurant. Sat on the floor and ate with my fingers. Waiter poured tea in my cup from a standing position and didn't spill a drop. I didn't order brains. Just kept it simple with the lamb kebobs. Not bad, but not worth going there again.

Posted by: I'm Tucker Carlson and I will destroy you at June 18, 2017 04:28 PM (khYik)

91 Well then Bobby Daren
https://youtu.be/h8iPUK0AGRo

Posted by: Skip at June 18, 2017 04:28 PM (qcbvC)

92 I need to get some better knives. Nothing saps the enthusiasm outta preparing a meal than working with dull, unless knives.

Posted by: washrivergal at June 18, 2017 04:29 PM (wI4ew)

93 I was served a deconstructed spaghetti carbonara once. I liked it, got to put as much cheese in as I wanted.



Lamb chops tonight. Got them at a bargain price. Never cooked them before.

Posted by: Javems at June 18, 2017 04:29 PM (yOqwj)

94 EPU, it takes less than 30 seconds to handwash a knife a dry it. It takes longer than that to mess with the dishwasher.

Lizzy, you may want to reconsider that marriage. Kidding! But I am proud to say that I have trained my husband and kids not to put knives in the dishwasher, from day one. Yelling 'STOP!!!" at the top of my voice may have had something to do with it.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:30 PM (sBOL1)

95 Well, that was full of typos.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:30 PM (sBOL1)

96 I like knives I can also grow in a pinch, a skill I learned in the cooler while butchering for the summer. Slack times we went in and threw knives into the wooden walls... good times.

Posted by: Cannibal Bob 'tired of the lame Can Bob nic' at June 18, 2017 04:32 PM (E8apb)

97 Perceval Knives from France. Best knives I've ever used. Sharpest I've ever owned, longest lasting edge I've ever seen, most easily sharpened blade I've ever sharpened, most balanced knives I've ever used. If they'd been available 40 years ago I could have saved myself a ton of money.

Expensive? Yup. Worth every penny.

http://www.thebestthings.com/knives/perceval_knives.htm

Posted by: Too Many Roads at June 18, 2017 04:32 PM (59Qfr)

98 CBD is the bomb. That is all.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:32 PM (sBOL1)

99 I hve a set of wustoffs but I use my 8" Vibrox for almost everything.

Still can't get them razor sharp. I suppose I should just buy a sharpening stone.

The lansky system sharpener looks interesting with the angle guide built into it but ... hmmm. A lot of money for something i'll only use once in while.

Posted by: weft cut-loop at June 18, 2017 04:32 PM (udajc)

100 Stepson got my husband a huge box of BBQ paraphernalia for Father's Day, lots of rubs and sauces and gadgets... which is funny, because I do all the grilling and he hasn't come within six feet of a grill in about 15 years. So... thanks for the gift, I'm sure your dad will enjoy it!!!

Posted by: antisocialist at June 18, 2017 04:33 PM (EIspH)

101 Posted by: Too Many Roads at June 18, 2017 04:32 PM (59Qfr)

+++

Good god!. Each one costs as much as a house payment.

Posted by: washrivergal at June 18, 2017 04:33 PM (wI4ew)

102 Perceval also has the best sharpening steel,I've come across. The steel is 12" long NOT including the handle. Actually have room for a long even stroke.

Posted by: Too Many Roads at June 18, 2017 04:34 PM (59Qfr)

103 Wusthof. 8" chopping knife
German steel, baby

Posted by: LexisTexas at June 18, 2017 04:34 PM (OVOxt)

104 What are the kind with the little man on them? Henckls?

Posted by: Weasel at June 18, 2017 04:35 PM (Sfs6o)

105 I went to a Texas buddy's house for a poker game once when I was in high school. He fried up chicken hearts in a real hot cast iron skillet with lots of salt and pepper to nibble on.
After the poker game I figgered I would do his mom a YUUUGE favor and wash the skillet. Two Brillo pads and half a can of Ajax later I had it lookin' good as new.

Boy, was I ever in trouble.

Posted by: I'm Tucker Carlson and I will destroy you at June 18, 2017 04:35 PM (khYik)

106 Perceval link if I've done this right.

Posted by: Too Many Roads at June 18, 2017 04:35 PM (59Qfr)

107 CBD is the bomb. That is all.
Posted by: bluebell ~ now in glorious Red Sox red!


Well, aren't all Yankees fans?

As for Red Sox res, I stumbled on a few minutes of the Red Sox - Astros game last night.

Why are the Red Sox uniforms blue?

Posted by: Duncanthrax at June 18, 2017 04:36 PM (DMUuz)

108 Bluebell- very recently saw a artical that typos on Internet comments are passed over by the reader who hardly notices it, the brain can figure out the content and not miss a beat.

Posted by: Skip at June 18, 2017 04:36 PM (qcbvC)

109 I feel like a peasant but there is no way I'm ever paying a thousand dollars for a pair of kitchen knives.

Posted by: Grump928(C) at June 18, 2017 04:37 PM (LTHVh)

110 Posted by: Skip at June 18, 2017 04:36 PM (qcbvC)

ISWYDT


Posted by: Deplorable Ian Galt at June 18, 2017 04:37 PM (8iiMU)

111 >>>104 What are the kind with the little man on them? Henckls


see pic, up top
CBD's fave

Posted by: concrete girl at June 18, 2017 04:38 PM (0lRFY)

112 Sikp, thats gud.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:38 PM (sBOL1)

113 The lansky system sharpener looks interesting with
the angle guide built into it but ... hmmm. A lot of money for
something i'll only use once in while.
Posted by: weft cut-loop at June 18, 2017 04:32 PM


Not so good for blades over 5 or 6".

Check out the Spyderco SharpMaker.

Posted by: Duncanthrax at June 18, 2017 04:38 PM (DMUuz)

114 Except for the countertop, that knife pic could have taken in the kitchen of Chateau D'Eez.
Still sharp. J. A. Henckels "Zwillingwerk". Most of our knives are Henckels, or some other German make, can't remember the name but they are "Dreizackwerk", with a trident symbol. Couple of old Sheffield ones inherited from our families.

Grumpy, yes, I remember that guy ... Old Italian man, treadle operated grinding wheel on a pushcart with a bell rigged to the wheels so it rang as he pushed it along ... 50 cents for most jobs. Last seen in the mid 70's sometime, price had increased to a buck. Still a great price for an excellent job.
Few years ago I saw the modern replacement at an urban "farmers market"; a 16 foot Step Van with a generator and a bunch of power tools ... minimum charge $15.

Sad !

Posted by: sock_rat_eez, they are gaslighting us 24/7 at June 18, 2017 04:39 PM (i81II)

115 Why are the Red Sox uniforms blue?
Posted by: Duncanthrax at June 18, 2017 04:36 PM (DMUuz)
---------

Really? I honestly have no idea.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:39 PM (sBOL1)

116 "I cdn'uolt blveiee taht I cluod aulaclty uesdnatnrd waht I was rdanieg: the phaonmneel pweor of the hmuan mnid. Aoccdrnig to a rseearch taem at Cmabrigde Uinervtisy, it deosn't mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Amzanig huh? Yaeh and you awlyas thguoht slpeling was ipmorantt."

Posted by: Grump928(C) at June 18, 2017 04:39 PM (LTHVh)

117 104 What are the kind with the little man on them? Henckls?
Posted by: Weasel at June 18, 2017 04:35 PM (Sfs6o)

Yes, those are Henkels knives.

Posted by: CaliGirl at June 18, 2017 04:39 PM (Ri/rl)

118 OK, just emailed in the Banana Pudding recipe.

Posted by: @DangerGirl (gab.ai) and her 1.21 Gigawatt SanityProd (tm) at June 18, 2017 04:40 PM (/o9Qk)

119 I use Kiwi brand knives. Ridiculously cheap, nicely made, and they hold an edge.

#1 choice of street vendors in SE Asia.

Posted by: Your Decidedly Devious Uncle Palpatine. All Honor & Glory to Kekistan! at June 18, 2017 04:40 PM (TwwWO)

120 I know it's pedantic, but steels don't sharpen. They straighten the edge.

Posted by: Buford Gooch at June 18, 2017 04:40 PM (bOtTO)

121 There's a guy who sharpens knives who comes to my hoity toity grocery store at least once a month. His grinder is attached to an antique sewing machine apparatus, and he pumps the foot pedal at the bottom to make it work. And no, it is neither a Whole Paycheck nor an Earth Fare.

Posted by: Barb the Evil Genius at June 18, 2017 04:41 PM (FQKBL)

122
I like knives I can also grow in a pinch.

From seeds?

Posted by: Bertram Cabot, Jr. at June 18, 2017 04:41 PM (IqV8l)

123 bluebell- I would like a special dispensation. Being a computer dolt, I can see me screwing up the disable/ reable thingy so I just want to email my recipe to you. OK, please please please???

Posted by: Ben Had at June 18, 2017 04:42 PM (60XHp)

124 Posted by: washrivergal at June 18, 2017 04:33 PM (wI4ew)

Well I'm in DC and the monthly mortgage payment on my little 1500 sq ft townhouse is $2000.00 so I guess it's all relative haha.

Posted by: Too Many Roads at June 18, 2017 04:42 PM (59Qfr)

125 EPU, it takes less than 30 seconds to handwash a knife a dry it. It takes longer than that to mess with the dishwasher.
Posted by: bluebell ~ now in glorious Red Sox red!


I have 'sterilize' mode on my dishwasher, too. 318 degrees, iirc. My knives come out not just clean as hell but ready for amateur surgery. Which I can neither confirm nor deny participating in. Sir.

I'm a guy. Lazy. Not only that, to further send the purists into shock, any tool in my garage is open for kitchen use.

If I have to insert a pizza hook into my Ryobi portable drill chuck in order to beat pizza dough, well -- that's going to happen.

Try not to faint.

Next comment - the proper use of a belt sander in a gourmet chefs kitchen. Coarse, or medium grade, so many decisions.

Posted by: E Depluribus Unum at June 18, 2017 04:42 PM (HTdUD)

126 My knife of choice, and I have a bunch, is an old Chicago Cutlery chef's knife. I've had it at least 30 years. I sharpen it about every six months and use a steel before use.

Posted by: Javems at June 18, 2017 04:43 PM (yOqwj)

127 Ben Had, for you, anything. Just don't tell anyone.

Be sure to tell me which cookbook name you want to vote for.

Posted by: bluebell ~ send us your recipes! at June 18, 2017 04:43 PM (sBOL1)

128 >>I like knives I can also grow in a pinch.



From seeds?

Posted by: Bertram Cabot, Jr.

Metal shavings.

Posted by: Aviator at June 18, 2017 04:44 PM (/Nite)

129 Be sure to tell me which cookbook name you want to vote for.


How can it be anything other than To Serve Moron?

Posted by: Grump928(C) at June 18, 2017 04:44 PM (LTHVh)

130 I have some good knives from the usual companies and have used them for years. But my favorite kitchen knives are made by Victorinox. Yes, that's the same company that makes Swiss Army knives. They come razor sharp, the grips are comfortable for both Mrs. JTB's tiny hands and my catcher mitts and the grips are pretty much non-slip. They cost MUCH less than the other top of the line brands. The one I use the most is the six inch chef's knife and I will get more over time.

I keep all our knives, kitchen or otherwise, sharp using 8" DMT diamond stones in three grits. These are the same ones I use for pocket knives and good wood carving blades. Not cheap but they last forever.

It took a few years to learn to sharpen knives properly but it was worth it. If the metal is decent, I can put a good edge on them.

Posted by: JTB at June 18, 2017 04:46 PM (V+03K)

131 I have a little tutorial on sharpening for those who have a need: http://www.svandyke.com/rants/sharpen.htm

My current favorite touch up sharpener is the WorkSharp Guided Field Sharpener. Piece of cake to use, keeps things nice and sharp. Just touched up the ever-indulgent wife's favorite knife for her.

Favorite knife? Of well over 100 I think I have to go with my Benchmade 921.

Posted by: KCSteve at June 18, 2017 04:46 PM (EHnp/)

132 steels don't sharpen. They straighten the edge.

Posted by: Buford Gooch at June 18, 2017 04:40 PM (bOtTO)

Good point.

Honing I guess.

Posted by: CharlieBrown'sDildo at June 18, 2017 04:46 PM (rF0hx)

133 I just decided that that chocolate/caramel recipe (with added booze) will replace my booze fudge (also obtained on this thread) this Christmas. Thanks!


Posted by: goatexchange at June 18, 2017 04:46 PM (YFnq5)

134 Hello everyone!

CBD, thanks for another great food thread! One of my favorite recurring threads at AoSHQ.

As for knives, about twenty years ago I bought some Wustof Classic knives. My wife gave me all kinds of grief for it, saying it cost way too much money and such a waste compared to the knives at Target.

Well, those knives are still going strong. I sharpen them once a year, hand wash them, and they've never failed me. Yeah, a lot of effort compared to stamped Chinese knives, but if I'm cutting something I want quality in the hand.

Wustof isn't the best marque out there but plenty good enough for me.

Posted by: WitchDoktor, AKA VA GOP Sucks at June 18, 2017 04:46 PM (2VN2E)

135 If I have to insert a pizza hook into my Ryobi
portable drill chuck in order to beat pizza dough, well -- that's going
to happen.
Posted by: E Depluribus Unum at June 18, 2017 04:42 PM


Dude. The IKEA FIXA is The Horde's preferred portable drill.

Especially given that pizza dough doesn't care whether you go lefty or righty.

Posted by: Duncanthrax at June 18, 2017 04:47 PM (DMUuz)

136 Stropping removes the feather.

Posted by: Grump928(C) at June 18, 2017 04:47 PM (LTHVh)

137 Benchmade Griptilian mini

Posted by: Weasel at June 18, 2017 04:47 PM (Sfs6o)

138 Why would you serve a sandwich on a plastic dustpan??????
And place the icky brush beside it?!?!?!?!?
Pu-lease.

Posted by: Lizzy at June 18, 2017 04:47 PM (NOIQH)

139 From seeds?

Posted by: Bertram Cabot, Jr. at June 18, 2017 04:41 PM (IqV8l)

You take cuttings from razor blades.

Posted by: Alberta Oil Peon at June 18, 2017 04:47 PM (XUcIQ)

140 Don't know that it's my favorite, but my most surprising knife is an unassuming, ugly even, carbon steel knife. I guess it's a utility knife, bigger than a paring knife.

That knife sure can hold an edge. If you wipe the water off it after you wash it so is doesn't rust.

Posted by: KTbarthedoor at June 18, 2017 04:49 PM (BVQ+1)

141 "Stropping removes the feather."

Also disobedience.

Posted by: Old timey Dad at June 18, 2017 04:49 PM (6hUAo)

142
In the olden days, they used sharp rocks. Or bones. Or whatever. You need to buy $1000 knives?

Posted by: Soothsayer -- That's class! at June 18, 2017 04:50 PM (pjrb9)

143 A BUCK 120

Posted by: Jukin the Deplorable and Profoundly Unserious at June 18, 2017 04:50 PM (npdX6)

144
You need fancy handles on your sharp rocks?

Posted by: Soothsayer -- That's class! at June 18, 2017 04:50 PM (pjrb9)

145 I have a variety of Kuhn Rikon paring and tomato knives (always get one in my Christmas stocking from someone - varies every year).
Colorful and they get the job done.

Posted by: Lizzy at June 18, 2017 04:51 PM (NOIQH)

146 Stropping removes the feather.
Posted by: Grump928(C) at June 18, 2017 04:47 PM


They've now concluded that T. Rex indeed had pebbly-scaled skin, and not feathers, which means the Cretaceous stropping shops did not have the higher-end consumers once hypothesized.

Posted by: Duncanthrax at June 18, 2017 04:52 PM (DMUuz)

147 You need to buy $1000 knives?

Posted by: Soothsayer -- That's class! at June 18, 2017 04:50 PM (pjrb9)

Sure. Why not? They are beautiful.

Posted by: CharlieBrown'sDildo at June 18, 2017 04:53 PM (rF0hx)

148 The melting point of copper is 1,984°F.

♫ The more you know ... ♫

Posted by: Grump928(C) at June 18, 2017 04:53 PM (LTHVh)

149 >>Stropping removes the feather.

No shit.

Posted by: The Chicken at June 18, 2017 04:54 PM (/Nite)

150 I have done a personal taste test on DangerGirl's banana pudding. Sublime.

Posted by: Ben Had at June 18, 2017 04:54 PM (60XHp)

151 Now Mrs. Jukin is all about the Henckel Pro. She has just about everything they make.

Posted by: Jukin the Deplorable and Profoundly Unserious at June 18, 2017 04:56 PM (npdX6)

152 My favorite kitchen knife is a Victorinox 8" chef's knife. We also have (among others) a 6" Wusthof cook's knife that my wife prefers. Both keep a good edge. For paring knives we go cheap: a Kuhn Rikon and some no-name knife we got at the local cutlery shop for $4. Both excellent knives.

For sharpening I use a 400/1000 water stone followed by stropping on leather.

Posted by: Sergei Vyukitov at June 18, 2017 04:56 PM (LMcFk)

153 You need fancy handles on your sharp rocks?
Posted by: Soothsayer -- That's class! at June 18, 2017 04:50 PM


You have sharp rocks? We only had pointy sticks, and were happy to have them!

Posted by: Ogg at June 18, 2017 04:56 PM (DMUuz)

154 That hipster article demonstrates still another reason I don't like big cities. Those meals are all show and probably tasteless. They, and the aholes who thought of them, couldn't exist outside a major city. Can you imagine this swill being served in a Texas diner or a decent seafood place in Wisconsin or small town New England? You know, places people go to enjoy the taste of their food in clean surroundings.

Posted by: JTB at June 18, 2017 04:58 PM (V+03K)

155 We dreamed of having pointy sticks. All we had was a dry femur.

Posted by: Grump928(C) at June 18, 2017 04:58 PM (LTHVh)

156 Wustof isn't the best marque out there but plenty good enough for me.

Posted by: WitchDoktor, AKA VA GOP Sucks at June 18, 2017 04:46 PM (2VN2E)

I think that there is a minimum quality level for knives, past which it is personal preference.

There are a few brands mentioned up-thread that I dislike, but others absolutely love. Clearly there is tremendous variety...and thank God for that!

Posted by: CharlieBrown'sDildo at June 18, 2017 04:58 PM (rF0hx)

157 I prefer the 10 inch stiletto. Easy to carry and handy for skinning roadkill. Wipe it off on your jeans and your good to go.

Posted by: Ben Had at June 18, 2017 04:59 PM (60XHp)

158 I found an arrowhead once. That thing is amazingly sharp.

Posted by: washrivergal at June 18, 2017 04:59 PM (wI4ew)

159
You have sharp rocks? We only had pointy sticks, and were happy to have them!
Posted by: Ogg at June 18, 2017 04:56 PM


What do you think teeth are for?

Posted by: Bertram Cabot, Jr. at June 18, 2017 04:59 PM (IqV8l)

160 incidentally, there's a marvelous documentary on james beard floating around the public tv stations. see it if you can.

i had no idea how influential he was. he petty much founded the fresh food and locally grown food movements as well as being an early tv cooking chef and food critic. really influential. american was pretty much a culinary backwater with overly done haute cuisine thrown in.

he well earned his reputation, which is far greater among chefs than i was aware.

Posted by: musical jolly chimp at June 18, 2017 04:59 PM (WTSFk)

161 It's a Henckels Friodur (stainless) 10" chef's knife with beechwood scales which my late mom bought in Berlin about 59 years ago. It's been sharpened enough that the belly in the blade is almost gone, but it takes a serious edge and keeps it well. I use diamond stones, 800 and 1200 grit; a few passes and it'll shave hair off my forearm.

Posted by: Cowboyneal at June 18, 2017 04:59 PM (IOuCY)

162 "It ain't the way I wanted it! I can handle things! I'm smart! Not like everybody says... like dumb... I'm smart and I want respect!"

Posted by: Kamala "Fredo" Harris at June 18, 2017 05:00 PM (5xRXp)

163
All we had was a dry femur.

poor Tiny Tim

Posted by: Soothsayer -- That's class! at June 18, 2017 05:00 PM (pjrb9)

164 [sp]

Posted by: musical jolly chimp at June 18, 2017 05:00 PM (WTSFk)

165 I have different knives for different jobs.

I have a Pakistani made tanto to chunk up stew meat and to rough cut other cuts of meat, but I have two chef's knives that I do adore using for general kitchen tasks.

I have an odd demand on sharpening that tanto: I ask for a standard sharpening, and then a touch up with a a broader working edge angle, and that is the closest I can get to a reverse ogive. That, I feel, works best for meat.
When I resharpen I use that broader angle on the edge too.

It is a terrible edge for cutting fruits and vegetables, but it hold better and cuts the nicest possible way when prepping raw meat.

I suppose it is one of my neurotic needs.


Posted by: Kindltot at June 18, 2017 05:01 PM (mkDpn)

166 You people and your fancy store bought knives! In prison we had to make our own!

Posted by: Weasel at June 18, 2017 05:01 PM (Sfs6o)

167 My favorite would have to be my 1983 Schrade folding filet knife with a some sort of hardwood handle. The thing is indestructible.

I think they went out of business but see China has knockoffs for 16 bucks. Nice to know China is always ready to debase the value of anything.

Posted by: charley horse at June 18, 2017 05:02 PM (+kahX)

168 I'll take what was a spoon for $1000, Weasel

Posted by: Ben Had at June 18, 2017 05:03 PM (60XHp)

169 Food prep is what those Secret Service people are for.

Well, that and carrying my bags.

{hic}

Posted by: Hillary! at June 18, 2017 05:04 PM (DMUuz)

170 My go to blade is an 80s vintage 8" Gerber. Could shave the wings off a fly... and it holds an edge like nothing else.

Posted by: Anon a mouse... at June 18, 2017 05:04 PM (MINbv)

171 When we go to estate sales, we always hit the kitchen first for knives, then the garage/shop/barn for cutting tools.

Posted by: Eromero at June 18, 2017 05:05 PM (zLDYs)

172 And your kid has a face like a walnut
From the ice cream, from the ice cream, from the ice cream

Posted by: Leo Kottke at June 18, 2017 05:05 PM (OdK9v)

173
I've never had to sharpen my ginsu knives.

And I put them in the dishwasher.

Posted by: Frankly at June 18, 2017 05:06 PM (i0dsc)

174 171 When we go to estate sales, we always hit the kitchen first for knives, then the garage/shop/barn for cutting tools.
Posted by: Eromero at June 18, 2017 05:05 PM (zLDYs)

+++

Pretty smart.

Posted by: washrivergal at June 18, 2017 05:06 PM (wI4ew)

175 making chili for tonight.....and although i do like pineapple on my pizza....there will be no carrots in my chili.....happy father's day to all you dads....

Posted by: phoenixgirl... at June 18, 2017 05:06 PM (0O7c5)

176 I spent 24 years in food service industry before the fateful day I wandered into a Chinese supermarket and picked up a cleaver on a whim.

Prior to purchasing one, I thought they were largely relegated to use for imitating the Swedish chef for a quick laugh. It has truly set me free when chopping pulled pork, cutting raw meat into strips for fajitas, cutting bell peppers and julienne onions.

The added heft to them makes quick work of all of these things and I definitely added it to my list of Santuko, chefs knife, bread knife and paring knife as must haves in your arsenal.

Posted by: Malcolm Tent at June 18, 2017 05:06 PM (dziwt)

177 >>Food prep is what those Secret Service people are for.

Well, that and carrying my bags.

{hic}


Posted by: Hillary!

Yeah you drunken bitch we "prepped" your food whenever we got the chance.

Posted by: Hillary's SS Detail at June 18, 2017 05:07 PM (/Nite)

178 You people and your fancy store bought knives! In prison we had to make our own!
Posted by: Weasel at June 18, 2017 05:01 PM (Sfs6o)

I'll take what was a spoon for $1000, Weasel
Posted by: Ben Had at June 18, 2017 05:03 PM (60XHp)
--------

Oh my gosh. You too are too funny. I'm glad I was drinking something when I read that.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:07 PM (sBOL1)

179 CBD the JA Henckels knives are sweet. One of my chef knives is that, and it is so used names are nearly worn off of it.

Buy decent knives with decent steel and comfortable handles. Mine fits my, admittedly large, hand as sweet as can be, but I have had other knives I have hated because I couldn't hold them right

Posted by: Kindltot at June 18, 2017 05:07 PM (mkDpn)

180 166 ...O/T.
Weasel, If you know anyone interested, the CMP has some .308 Garands back in stock. I am sorely tempted but can't bring myself to spend a thousand bucks on another Garand. I'll probably kick myself about it some day. (I'll just have to muddle through with the 308 Savage model 11. Tough life, huh?)

Posted by: JTB at June 18, 2017 05:08 PM (V+03K)

181 Oh geez. It looks like I'm drinking something, but I'm not.

You TWO are TOO funny.

Yeesh.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:08 PM (sBOL1)

182 Wasn't drinking something. Wasn't.

I think I need a drink.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:08 PM (sBOL1)

183 "My favorite knife is my Benchmade Morpho 51 balisong"

I really like balisongs but I'm just never going to get the hang of a reliable one-handed open.

Posted by: torquewrench at June 18, 2017 05:09 PM (ujwCG)

184 Looks like the book needs more appetizers.


*submits recipe for port wine cheese on a Ritz*

Posted by: @DangerGirl (gab.ai) and her 1.21 Gigawatt SanityProd (tm) at June 18, 2017 05:09 PM (/o9Qk)

185 Off, Russian sock.

Posted by: Average Guy at June 18, 2017 05:10 PM (LMcFk)

186 >>> Mine fits my, admittedly large, hand as sweet as can be

Humble-brag of the week

Posted by: fluffy at June 18, 2017 05:10 PM (jw2Xw)

187 Why am I not 50 points ahead, you may ask.

Posted by: Hillary on third Sun. afternoon highball at June 18, 2017 05:11 PM (wI4ew)

188 Javems,

Cook lamb chops as you would a steak. If you like your steak medium rare you will like medium rare lamb chops

Posted by: colfax mingo at June 18, 2017 05:11 PM (qJ+iT)

189 Hey JTB - I'd heard about those and think I heard they are service grade. The CMP Custom Shop actually has my M1917 right now for a new barrel and some other work.

Posted by: Weasel at June 18, 2017 05:11 PM (Sfs6o)

190 Regarding hipster dining trends, search the term "We Want Plates" for an entire web site devoted to off-beat presentation. The title says it all.

Posted by: RS at June 18, 2017 05:11 PM (CNQqJ)

191 I have been watching you-tube's Frenchguycooking. You can't get less pretentious than him.
I found him after reading a listical about why people broke up. Some guy got all bent out of shape because his date put ketchup on a steak. He whined and whined about how expensive 42-day dry-aged beef was. Why would you buy that for someone who eats steak with ketchup? Had to be a first date.
Alex, the French guy, built a dryager. Looked easy. Looked tasty.

Posted by: Once mandolined, twice shy at June 18, 2017 05:13 PM (LV/t7)

192 >>> Why am I not 50 points ahead, you may ask.

No, never asked that. Please pass out.

Posted by: fluffy at June 18, 2017 05:13 PM (jw2Xw)

193 RIP Vir Coto.

Posted by: Grump928(C) at June 18, 2017 04:16 PM (LTHVh)


(looks up)
(waves fingers)

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:14 PM (wB8Tg)

194 About the picture above- A charcuterie board with a snap. Meat to arrive shortly.

Posted by: Ben Had at June 18, 2017 05:14 PM (60XHp)

195 Not so good for blades over 5 or 6".

Check out the Spyderco SharpMaker.
Posted by: Duncanthrax


1. ah, good point.

2. $63? woof, wrong direction.

Posted by: weft cut-loop at June 18, 2017 05:14 PM (udajc)

196 i have no experience with ceramic knives, which were a thing. apparently they're not used for razors (i thought that'd be a great idea) because they're too sharp and dangerous for shaving.

Posted by: musical jolly chimp at June 18, 2017 05:15 PM (WTSFk)

197 those cookies....look wonderful

Posted by: phoenixgirl... at June 18, 2017 05:15 PM (0O7c5)

198 Never put your knives in the dishwasher! No! No! No!
Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:20 PM (sBOL1)


That's all right. I mean, if you are going to run your cast iron through, you might as well get the knives, too.

Posted by: Kindltot at June 18, 2017 05:15 PM (mkDpn)

199 >>Why am I not 50 points ahead, you may ask.

Posted by: Hillary on third Sun. afternoon highball

Another drink ma'am ? One with a wang to it?

Posted by: Hillary's SS Detail at June 18, 2017 05:16 PM (/Nite)

200
RIP Vir Coto.

Posted by: Grump928(C)

(looks up)
(waves fingers)
Posted by: Merovign, Dark Lord of the Sith


I can't wave back.

Posted by: Morden at June 18, 2017 05:16 PM (IqV8l)

201 Just slapped the yardbird and pork chops onto the grill and sat back with a scotch and a cigar. Happy dads day all you morons!

Posted by: CrotchetyOldJarhead at June 18, 2017 05:16 PM (OlNRF)

202 Good point, Kindltot.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:17 PM (sBOL1)

203 My parents enjoyed good china and just collected the heavy-duty railroad and restaurant china for fun. I had no idea how expensive that stuff was. No 'good' china or glassware around me (minor tremor disorders), so I never knew about those collectors. Goodness gracious, I am afraid to even clean out any cabinets in any of our collective houses. Good thing I told my sisters that all I was interested in was books and brass junk because nonbreakable.

Posted by: mustbequantum at June 18, 2017 05:17 PM (MIKMs)

204 Just decided that Turtles are the best candy ever created. That is all.

Posted by: Jack Sock at June 18, 2017 05:18 PM (IDPbH)

205 >>> Just slapped the yardbird and pork chops onto the grill

Squab?

Posted by: fluffy at June 18, 2017 05:19 PM (jw2Xw)

206 Fortunately, I don't have to worry about what goes in the dishwasher since we don't have one. The poor thing died over thirty years ago, we couldn't afford to replace it, and just got used to doing dishes by hand. These days we use many items that shouldn't go in one anyway: the good knives, Rosenthal china dishware, and cast iron.

Posted by: JTB at June 18, 2017 05:19 PM (V+03K)

207 I can't wave back.



Posted by: Morden


Now is not the time to lose your head.

Oh, right.

Posted by: Blanco Basura at June 18, 2017 05:19 PM (IcT7t)

208 198 Never put your knives in the dishwasher! No! No! No!
Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:20 PM (sBOL1)

That's all right. I mean, if you are going to run your cast iron through, you might as well get the knives, too.
Posted by: Kindltot at June 18, 2017 05:15 PM (mkDpn)

How your about your electric mixer?

Posted by: Jack Sock at June 18, 2017 05:19 PM (IDPbH)

209 Just heard Stephen Furst passed away. he was only 63.

RIP, Flounder.

Posted by: Pug Mahon at June 18, 2017 05:19 PM (eSGVk)

210 That's not caramel and chocolate in the last picture, it's a young Trump supporter with the blood and gore of wymyn, Latinx and the LGBTQ+ community smeared all over her!!1!

Posted by: Hadrian the Seventh at June 18, 2017 05:19 PM (eVEkg)

211 Just decided that Turtles are the best candy ever created. That is all.

Nope. That'd be sweetarts.

Posted by: CrotchetyOldJarhead at June 18, 2017 05:20 PM (OlNRF)

212 By the way, happy Father's Day to all you handsome, charming Morons™.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:20 PM (sBOL1)

213 I use the Victorinox Fibrox 8" chef knife.

Posted by: todd at June 18, 2017 05:21 PM (v+sN7)

214 Oh, and at least you men didn't get stories about worms in your food for Father's Day. Like we moms did on Mother's Day. I'm not bitter about it, though.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:21 PM (sBOL1)

215 Posted by: fluffy at June 18, 2017 05:19 PM (jw2Xw)

Spatchcock chicken. Squab is for you hoity toity backyard chefs

Posted by: CrotchetyOldJarhead at June 18, 2017 05:22 PM (OlNRF)

216 Oh. I had to Bing Vir Cotto to learn that we are eulogizing the same person.

Ain't never seen one moment of Babylon 5.

Posted by: Pug Mahon at June 18, 2017 05:22 PM (eSGVk)

217 By the way, happy Father's Day to all you handsome, charming Morons.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:20 PM (sBOL1)


Let us know when you find one.

Posted by: Hadrian the Seventh at June 18, 2017 05:22 PM (eVEkg)

218 Anyone use an electric knife to carve a turkey or ham? Remember it always coming out at Thanksgiving at my house.

Posted by: Jack Sock at June 18, 2017 05:22 PM (IDPbH)

219 The line workers use 1 knife for 8 hours and sharping steel. A couple of swipes to restraighten the blade when dull, and off to the stones at the end of the shift.

Posted by: Iowa Beef Packing Alumnus at June 18, 2017 05:23 PM (LV/t7)

220 >>> Squab is for you hoity toity backyard chefs

Never had squab. I'm just not quick enough.

Posted by: fluffy at June 18, 2017 05:23 PM (jw2Xw)

221 I cooked my onions, poblano and tomatillo on a grill for fajitas . I kept pouring Tequila over the veggies as they cooked. Added a lot of flavor. Will do again.

Posted by: Ben Had at June 18, 2017 05:23 PM (60XHp)

222
Fisher Stevens is mort?

Posted by: Soothsayer -- That's class! at June 18, 2017 05:24 PM (pjrb9)

223 218>>. Holy crap I havent seen an electric knife since I was a kid. Ive never used one either. Are they good?

Posted by: CrotchetyOldJarhead at June 18, 2017 05:24 PM (OlNRF)

224 The squab episode of Two and a Half Men makes the top ten list.

Squaaaabbb

Posted by: Jack Sock at June 18, 2017 05:25 PM (IDPbH)

225 Sorry- meant to say griddle.

Posted by: Ben Had at June 18, 2017 05:25 PM (60XHp)

226 There are a few brands mentioned up-thread that I dislike, but others absolutely love. Clearly there is tremendous variety...and thank God for that!
Posted by: CharlieBrown'sDildo at June 18, 2017 04:58 PM (rF0hx)


You don't need 23 brands of knives!

Posted by: Bernie Sanders at June 18, 2017 05:26 PM (LMcFk)

227 220>>. Probably cuz yer wearing fancy pants

Posted by: CrotchetyOldJarhead at June 18, 2017 05:26 PM (OlNRF)

228 I have a cheap-ass Oneida kitchen knife I use for pretty much everything. I keep it razor sharp with an equally cheap ceramic knife sharpener. The trick is to sharpen before every use.

Posted by: Insomniac at June 18, 2017 05:26 PM (ywNoU)

229 223 218>>. Holy crap I havent seen an electric knife since I was a kid. Ive never used one either. Are they good?
Posted by: CrotchetyOldJarhead at June 18, 2017 05:24 PM (OlNRF)

It seemed to get the job done. I was also a kid when my father used it.

Posted by: Jack Sock at June 18, 2017 05:27 PM (IDPbH)

230 Anyone use an electric knife to carve a turkey or ham? Remember it always coming out at Thanksgiving at my house.

.......

I bought one specifically for a job I had at a hotel where we had Easter, Thanksgiving and Christmas brunches.

We always cooked off whole steamship rounds and the electric knife was extremely helpful at handing the odd angles that emerged at times when having throngs of people lined up at the carving station.

It also helped me avoid appearing like a knife wielding maniac as I hacked away at the behemoth piece of cow.

Posted by: Malcolm Tent at June 18, 2017 05:27 PM (3/P74)

231
Let us know when you find one.
Posted by: Hadrian the Seventh at June 18, 2017 05:22 PM (eVEkg
-------

All Morons by definition are handsome and charming. You know that.
If I were Bob from NSA, i could see hundreds of them, I'll bet.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:28 PM (sBOL1)

232 I have an old hickory handle steel knife I found at a garage sale. It's pleno sharp and it works best when I run it over the steel that the Grumpy Grandma has for her fancy knife set. Wash with soap and water, dry it off and put a little olive oil on the blade when finished.

Posted by: CrotchetyOldJarhead at June 18, 2017 05:29 PM (OlNRF)

233 Talking about squab. If you should ever happen to shoot a meadow lark, clean it and eat it. They are better than quail.

Posted by: Ben Had at June 18, 2017 05:30 PM (60XHp)

234 I tried the craziest liquor evah this week.

La Venenosa Raicilla Sierra del Tigre

Technically, I suppose it's a mezcal. In that it's made from a rare agave plant. But, being a raicilla, the agave pina is roasted in a brick or clay oven, so it's not smokey like a mescal.

Taste-wise though it's kookoobananas-

Sierra del Tigre starts out tasting and smelling almost exactly like roquefort cheese-

a-a-a-and from there it's anybody's guess what flavors are going to pop up in your mouth.

Truly it ranges from funky jungle plants, hay kinds of tastes through tropical fruits, citrus fruits, flowers, sausage, minerals and soil (in a good way), agave, sourness, bananas, plastic, aromatic herbs, pepper, and sort of settles around chocolate and cherries.

And the after-taste is insanely long...roughly half an hour or so.

I also tried:

La Venenosa Raicilla Sur
which comes off as a milder version of Sierra del Tigre without the cheese and leaning heavier on the meaty and fruity aspects of flavor.

and

La Venenosa Raicilla Sierra Occidental de Jalisco
which is surprisingly sour and leans toward the dirt and citrus fruits aspect with a bit of spice

Stupidly expensive stuff though($80-150/btl), so test-drive it at your local fancy-smancy bar and/or restaurant which carries it to see if it's your kind of thing.

Cuz you could just as easily hate the hell out of it as like it.



Posted by: naturalfake at June 18, 2017 05:30 PM (9q7Dl)

235 Thank you bluebell. I've been treated to a yummy lunch, a brick of 22LR, and my wife is baking a cherry pie from cheeries we picked earlier. Relaxing with a good Iowa beer (Toppling Goliath) and watching the wind move the trees and clouds.

Posted by: colfax mingo at June 18, 2017 05:30 PM (qJ+iT)

236 How your about your electric mixer?
Posted by: Jack Sock at June 18, 2017 05:19 PM (IDPbH)


If it were just one Korean woman who did that, I would figure it was an individual crotchet, like mom keeping the rum bottle behind the water heater - she didn't drink much rum but didn't want dad drinking it either.

But this is three Korean women so far, so I am about to do a general poll

Posted by: Kindltot at June 18, 2017 05:33 PM (mkDpn)

237 Cherry pie is the best! Specially when it's made with bing cherries and topped with French vanilla ice cream. I'd kill for that stuff.

Posted by: CrotchetyOldJarhead at June 18, 2017 05:33 PM (OlNRF)

238

I have 3 major knives I use.

Wusthof Grand Prix II 7-Inch Hollow Ground Santoku Knife

ZWILLING J.A. Henckels Five Star 6" Chef's Knife

and

Henckels Five Star 2-3/4-Inch High Carbon Stainless Steel Peeling Knife

Chop with the first
Slice with the second
Peel with the 3rd

Posted by: artisanal 'ette at June 18, 2017 05:33 PM (fceHP)

239 Here is far, far more than you would ever dream of knowing or would want to know...about soybeans, A Giant-Sized History of Soybeans ( Vol.8 ) - The Complete History

Thanks for this.

Last week I bought a bag of dry soybeans for some upcoming recipes.

Posted by: artisanal 'ette at June 18, 2017 05:34 PM (fceHP)

240 For Father's Day I am watching MST 3000 and sipping a glass of Knob Creek, Small batch, 100 proof.

To paraphrase Colonel Potter, "not enough O's in smoooooooooth"

My sons are grown and I often miss the little guys they once were. But they are good men, so I reckon we did something right.

Posted by: Pug Mahon at June 18, 2017 05:34 PM (eSGVk)

241 "Anyone use an electric knife to carve a turkey or ham? Remember it always coming out at Thanksgiving at my house."

I think every home in our neighborhood had one in the 1950s and 60s. But I only remember them being used at Thanksgiving and Easter. I understand, via Alton Brown, that they are the bees knees for carving roast whatever. Never tried one. And since we only cook for two, we seldom have huge chunks of roast to carve.

Posted by: JTB at June 18, 2017 05:35 PM (V+03K)

242 If I do have one regret in life it is not being a Father. ( is that grammatically correct because it can be interpreted two ways that is opposite of each other? ).

Posted by: Jack Sock at June 18, 2017 05:35 PM (IDPbH)

243 239 Here is far, far more than you would ever dream of knowing or would want to know...about soybeans, A Giant-Sized History of Soybeans ( Vol.8 ) - The Complete History


Give you manboobs and turn you ghey.

Posted by: Insomniac at June 18, 2017 05:35 PM (ywNoU)

244 I just submitted another recipe. In the chefs notes I wrote, " It's so easy even Grammie winger could do it!"

Posted by: Duke Lowell at June 18, 2017 05:36 PM (kTF2Z)

245 artisanal'ette is the thread winner. Sheath your weapons.

Posted by: Ben Had at June 18, 2017 05:37 PM (60XHp)

246 Commenter "ETF3" gave me a heads-up about David Liebovitz's My Paris Kitchen that was on sale for the Kindle. As is sometimes the case, a simple note expanded into an interesting discussion.

I have this book in my Wishlist. Good to know someone recommends it.

I have a couple of Liebovitz's book, too. One I bought JUST for the Black and White Cookie recipe, which was really good, and tasted like the real deal.

Posted by: artisanal 'ette at June 18, 2017 05:37 PM (fceHP)

247 My problem with recipes is I never measure anything. Things are just added until I'm done adding them.

I don't really even use measuring spoons, I just have 22 sizes of "dash" in my mind.

So Imma attempt to explain my family's Corned Beef Hash (stew).

You need a corned beef thingy that they fill the stores up with just before St. Patrick's day. Call it 2 lbs.

You need 4-6 large potatoes. Kind of estimate how much potato vs. meat you want.

You need Worcestershire sauce and some kind of alcoholic beverage. Vermouth is traditional, white or red wine works (I tend to use Merlot or Malbec). Call it a cup each.

You need a bit o' butter. Call it 2 oz.

Basically cook the corned beef until it's barely done. Cube the meat and trim as desired (I remove as much connective/vein tissue as I can). Also peel (if desired) and cube the potatoes.

Heat a large pan (or even stock pot, see below) and fry the corned beef until slightly brown in butter. You can also fry the potatoes in butter as well. You're not trying to fully cook the potatoes at this point, just lightly brown.

Either transfer to a stock pot or if the pan is large enough add 1 cup wine or Vermouth and 3/4 to 1 cup of Worcestershire sauce, then add hot water to cover everything by at least half an inch (I'd go an inch since I cook it to death).

It's basically a stew after that. You could call it "stewed corned beef hash" but that seems clumsy.

Unrelated recipe:

Awesome Sauce

4 oz. Whipped Cream Cheese
6 oz. Half and half
4 oz. shredded cheese (medium cheddar is where I start)
2 oz. Kraft powdered cheese sauce (from Mac & Cheese)

Optional:

2 oz. Velveeta or other soft American cheese
other cheeses
dash o' black pepper

* All measurements are made up. I don't measure.

Warm the half & half with cheddar and optional cheeses until they start to melt, stir. Add powdered cheese and stir thoroughly. Warm until fully melted and add whipped cream cheese in small chunks, stir and melt, result will be slightly foamy.

Dip chips in it.
Dip veggies in it.
Dip bread in it.
Pour it over veggies.
Pour it over meat.
Pour it over pasta.
Drink it.

Pretty much good for everything. Obviously you can use any cheese or seasoning you want, add salsa, bacon, garlic, etc.

The whipped cream cheese is the "magic ingredient" for both flavor and texture (though the powdered cheese does a lot to make the result different from most dips).

If your whipped cream cheese doesn't melt or separate well, it's because you're cheap.

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:38 PM (wB8Tg)

248 233 Talking about squab. If you should ever happen to shoot a meadow lark, clean it and eat it. They are better than quail.
Posted by: Ben Had at June 18, 2017 05:30 PM (60XHp)

WTF?

Posted by: Meadow Lark Lemon at June 18, 2017 05:38 PM (IDPbH)

249 We spent Fathers Day around the pool.

My church continued our 12 year tradition of distributing and RC Cola and a Moonpie to all the fathers in the congregation.

I started a pork butt smoking about 3:30 am, which was finished by the time I got home from church. Twenty minutes of pulling pork later, I plopped down poolside for a pulled pork sandwich (with slaw on it, as it should be), smoked baked beans and tater salad (without nasty-ass yellow mustard in it) and an ice cold PBR.

My favorite child, and only one, presented me with the best present a dad could receive, a homemade card and a new pair of flip-flops. I love that little girl.

Hope the rest of y'all had a great FD too!

Posted by: Malcolm Tent at June 18, 2017 05:39 PM (3/P74)

250 CHOCOLATE COVERED CARAMELS

These are a great gift candy.

I'll test the recipe out myself first

Posted by: artisanal 'ette at June 18, 2017 05:39 PM (fceHP)

251 Duke - Making ice?
( ducks and runs?)

Posted by: Skip at June 18, 2017 05:39 PM (qcbvC)

252 Darling bluebell, if you are still here . . . just tried to submit another recipe but it's got more ingredients than there is room for, so I bailed on it. It's a tofu manicotti that even carnivores like myself enjoy. But, because it has filling and sauce, it doesn't all fit. I'm just gonna have a beer and wait for your excellent advice! :-)

Posted by: Peaches at June 18, 2017 05:40 PM (EgOr3)

253 From OregonMuse, a reminder that Hipsters are really, really, really bad for the world.
24 Of The Worst Things Hipsters Did To Food In 2016


some of these are truly awful, but some are hysterical

people just having fun

/shrug, okay with me

Posted by: artisanal 'ette at June 18, 2017 05:40 PM (fceHP)

254 Oh and I cube the corned beef and potatoes to about 3/4" to 1" cubes.

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:41 PM (wB8Tg)

255 Just decided that Turtles are the best candy ever created. That is all.

Posted by: Jack Sock at June 18, 2017 05:18 PM (IDPbH)


With or without the shells?

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:42 PM (wB8Tg)

256 Peeps, if you want your recipes to be in the cookbook, either click on my nic in glorious Red Sox red, or the sidebar link in blue! We need them to come in via that form. Many thanks!

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:42 PM (sBOL1)

257 If I do have one regret in life it is not being a
Father. ( is that grammatically correct because it can be interpreted
two ways that is opposite of each other? ).

Posted by: Jack Sock at June 18, 2017 05:35 PM (IDPbH)
I feel the same (except I'd probably be a mother instead). Mainly because, cripes, who's gonna take care of my old ass in a few years. But also because I know so many really wonderful young people whose parents have done a terrific job of raising them.

Posted by: Peaches at June 18, 2017 05:42 PM (EgOr3)

258 artisanal'ette- Stephen Price Blair has an eggplant recipe that you are so going to want to use.

Posted by: Ben Had at June 18, 2017 05:44 PM (60XHp)

259
Just decided that Turtles are the best candy ever created. That is all.

So happy together.

Posted by: Bertram Cabot, Jr. at June 18, 2017 05:44 PM (IqV8l)

260 Peaches, just list the extra stuff in the chef's notes at the end.

Or, send me an email at that "recipes" email on the cookbook website. I'll get it all sorted for you.

It's the least I can do for a fellow Red Sox fan.

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:44 PM (sBOL1)

261 When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?
Posted by: Grump928(C) at June 18, 2017 03:57 PM (LTHVh)


One comes through our neighborhood once a year, in a truck that plays music like an ice cream truck!

I asked him if he would do my lawnmower blades, and surprisingly he said yes!

I was stunned. And he did a great job.

Posted by: artisanal 'ette at June 18, 2017 05:46 PM (fceHP)

262 Oh, great, thanks, bluebell! Maybe I'll just put it all in the instruction area. I wouldn't bother with it but it's a really terrific recipe, especially considering that it's vegetarian. Which I am decidedly not!

Posted by: Peaches at June 18, 2017 05:46 PM (EgOr3)

263 People have way too many knives. I use 1) Wustof Chef's knife, 80% of time. 2) Wustof carving knife, 10% of time for things like slicing a roast, and 3) Wustof paring knife, 10% of time for little things. 4) A good pair of kitchen shears for things like spatchcocking a chicken. That's all you really need. I get them professionally sharpened now and then, but use a real knife sharpener (not a steel), every time I use them.

For little things, I have a crappy serrated knife (for slicing bread) and a cheap meat cleaver which I use like twice a year to cut up, say, a turkey carcass for soup. That's it.

Posted by: Chris not rock at June 18, 2017 05:46 PM (WO0/g)

264 Artisanal 'ette, those cookies look divine. I love a molasses cookie that's soft and chewy, rather than crisp (which is a ginger snap and not really a molasses cookie). Perfect snack with hot coffee on a brisk autumn afternoon.

they were delicious

husband wanted me to make another batch

then asked again one day when he came home from work "where are the molasses cookies?"

Posted by: artisanal 'ette at June 18, 2017 05:47 PM (fceHP)

265 259
Just decided that Turtles are the best candy ever created. That is all.

So happy together.
Posted by: Bertram Cabot, Jr. at June 18, 2017 05:44 PM (IqV8l)

You showed me.

Posted by: Jack Sock at June 18, 2017 05:49 PM (IDPbH)

266 Oh, and obviously people can put veggies in the Corned Beef Hash Stew if they want. My Mom would likely use onions.

Here's an attempt to recreate one of the best Spaghetti sauce seasonings of all time. This one is based on the actual ingredients from the original Spice Islands 70s/80s mix and not some lame taste test by people who lick lead paint:

In order of priority / relative amount

Part 1:

Salt (depending on saltiness of sauce before addition)
Sugar or honey (just a dash, omit if Hunts pre-made sauce (too sweet already))
Onion Powder (if no fresh onions)
Garlic Powder (if no fresh garlic)
Mushroom powder (if no fresh mushrooms)

Part 2:

10 pts. Oregano
5 pts. Thyme
5 pts. Parsley
5 pts. Basil

2 pt. Marjoram
2 pt. Rosemary
2 pt. Summar Savory
1 pt. Celery powder
1 pt. Clove powder
1 pt. Black Pepper

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:49 PM (wB8Tg)

267 Oh, gosh, the electric carving knife? Yes, my parents had one for ages and it did do an amazing job on the turkey. Which I think was the only time it got used. Don't remember seeing it in the last couple of decades, though.

Posted by: Peaches at June 18, 2017 05:49 PM (EgOr3)

268 "24 Worst Things"
----------

I recall thinking in the early 90's when a friend was waxing rhapsodic about 'the presentation' at some restaurant, "WTF?" I don't recall that he said anything about the actual, you know, food.

Posted by: Mike Hammer, etc., etc. at June 18, 2017 05:50 PM (OdK9v)

269 Bluebell, I'm working on entering my ( well mom's friend's)famous coffee cake recipe, but assembly is kinda exacting & I've perfected it over mumble mumble years. Would you want/be able to use assembly pics? If so I'll run down to the market right now & make one to docdntbthe process.

Posted by: bebe's boobs destroy at June 18, 2017 05:51 PM (hscyr)

270 WOW! Just finished watching the vegan propaganda movie What The Health on Netflix. It started off by saying refined sugar does not cause diabetes but animal meats and fats do!!! What the hell!

Quoted the WHO as listening beef and red meat as dangerous as cigarettes and plutonium.

Dangerous movie blaming meat on all the diseases in America caused by poor nutrition.

Sad thing is people will believe this Globalist propaganda as gospel.

Fuck I'm pissed off.

Posted by: Widespread Pepe at June 18, 2017 05:51 PM (2qHjF)

271 Peeps, if you want your recipes to be in the cookbook, either click on my nic in glorious Red Sox red, or the sidebar link in blue! We need them to come in via that form. Many thanks!

Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:42 PM (sBOL1)


Great googly moogly.

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:51 PM (wB8Tg)

272 For those of you who are not parents, do not underestimate the positive influence you can have on other people' children. My kids have relatives and neighbors who are childless, but who have treated my children as their own, and my kids (of their own volition) send them cards and gifts on Mother's Day and Father's Day. They are irreplaceable to us.

With that, I must go have dinner with my husband, kids, and parents. Ciao, my lovelies!


Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:53 PM (sBOL1)

273 Pepe, for heaven's sake, just stop watching crap like that, maybe dash out and grab a cheeseburger, and then submit your recipes in the required manner. Big hug, but, dude, you did this to yourself.

Posted by: Peaches at June 18, 2017 05:53 PM (EgOr3)

274 Artisanal'ette, Thanks for that recipe. I believe that a good molasses cookie is proof that God loves us. And to confirm that, he gave us cold whole milk and delicious coffee to dunk the cookies in.

Posted by: JTB at June 18, 2017 05:54 PM (V+03K)

275 Corn is great for you and full of nutrients!

Posted by: Widespread Pepe at June 18, 2017 05:55 PM (2qHjF)

276 Bebe's - we're not going to have photos, sorry! Just write it out and I'll bet even we morons can handle it. Maybe.

Mero, sorry babe.



Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 05:55 PM (sBOL1)

277 There are way too many knives out there in the kitchens. We must get them off of the counter tops.

Posted by: San Fran Nan at June 18, 2017 05:55 PM (Tyii7)

278 My set of six chef and slicing knives cost me $1600 and I don't even cook.

Actually I spent $1600 at a Safeway store (Randall's)over a period of a few months and collected stamps that got me these Cuisinart knives.

I use them mostly to slice my freshly baked frozen pizza.

Posted by: Jack Sock at June 18, 2017 05:55 PM (IDPbH)

279 Pepe, for heaven's sake, just stop watching crap like that, maybe dash out and grab a cheeseburger, and then submit your recipes in the required manner. Big hug, but, dude, you did this to yourself.
Posted by: Peaches at June 18, 2017 05:53 PM (EgOr3)

I did not know what it was going into it. After I watched it, I did a search and saw it was tired to the Vegan agenda.

Posted by: Widespread Pepe at June 18, 2017 05:57 PM (2qHjF)

280 I need to send in my recipe for protein shakes.

Posted by: Shep Smith at June 18, 2017 05:58 PM (xAvrH)

281 We still have the electric knife bought 40-50 years ago. Mom used to use it to slice delicate cakes, we used it to cut foam to make riser saddle pads etc. It still works fine for carving the holiday turkey.

Posted by: PaleRider at June 18, 2017 05:59 PM (8qFZP)

282 >>Dangerous movie blaming meat on all the diseases in America caused by poor nutrition. Sad thing is people will believe this Globalist propaganda as gospel.


Yikes!
Recall that Obama put a vegan activist in charge of the USDA group that puts out the nutritional guidelines. Hope Trump has/will get rid of her.

Posted by: Lizzy at June 18, 2017 05:59 PM (NOIQH)

283 62 My lack of skill is primarily not keeping a consistent angle when i hone or sharpen.
Posted by: CharlieBrown'sDildo at June 18, 2017 04:17 PM (rF0hx)


Yeah, kitchen knives are hard that way. Chinese cleavers are a lot easier. Most kitchen knives are just a little bit warped, and getting things right in the tip are is tricky. So while I'd do a cleaver with the sharpening stone lying flat, I pick up the stone and the knife, so it's a more steel-like experience.

Other tips:

Start with the knife at too shallow an angle, and feel the junction of the stone and the knife with your fingertips. Deepen the angle until it feels as though the bevel is fully against the stone. That's your angle.

Get the shape right at lower grit before going higher. A knife should feel "sort of sharp, I guess" when you're done with your 250 grit stone. If it does not, do not move on to finer grits yet. You have to get the basic shape in place before you can refine it.

The finer the grit, the gentler your touch should be.

Aim for about 10 strokes for each point along the knife. Do not expect your stone to be sharpening along its whole width; move the knife back and forth as you sharpen so that whatever areas are actually contacting it, you're still covering them. That will compensate for warp in the knife, and any cupping in the stone surface.

Posted by: Splunge at June 18, 2017 05:59 PM (iMxBJ)

284 What are triple cheese burgers good for? The soul

Posted by: Ben Had at June 18, 2017 06:00 PM (60XHp)

285 1. ah, good point.



2. $63? woof, wrong direction.
Posted by: weft cut-loop at June 18, 2017 05:14 PM


$51.59 on both Amazon and walmart.com. I've even reprofiled knives on them using the standard ceramic 'rods' (not recommended, but doable). They make diamond and cubic boron nitride rods that make reprofiling easier.

If you just want to keep your kitchen (and other) knives sharp, I haven't found anything easier or faster. And Mrs. Duncanthrax appreciates them (and me) when she has sharp knives in the kitchen.

Posted by: Hillary! at June 18, 2017 06:01 PM (DMUuz)

286 I did not know what it was going into it. After I watched it, I did a search and saw it was tired to the Vegan agenda.





Posted by: Widespread Pepe at June 18, 2017 05:57 PM (2qHjF)
Well, ya got that backwards, eh? You'll be okay. What astonishes me is that you kept with it. I have deliberately avoided any and all of those slaughterhouse and meatpacking diatribes that have been released over the years because I fuckin' hate fruits and vegetables (for the most part) and I can't live on beer and Parlies alone. It's a self-preservation thing.

Posted by: Peaches at June 18, 2017 06:01 PM (EgOr3)

287 I tell my feeder calf everyday, you are going to taste sooo good.

Posted by: Ben Had at June 18, 2017 06:01 PM (60XHp)

288 U.S. Navy fighter jet shot down a Syrian government warplane after it attacked Washington-backed fighters near ISIS' de facto capital of Raqqa, the U.S.-led coalition said Sunday.

In a statement, the coalition said its aircraft "conducted a show of force" to turn back an attack by Syrian leader Bashar al-Assad's forces on the Syrian Democratic Forces (SDF) in the town of Ja'Din, south of Tabqah.

Posted by: undocumented illegal SMOD at June 18, 2017 06:02 PM (e8kgV)

289 Off, damn Hillary! sock.

Posted by: Duncanthrax at June 18, 2017 06:03 PM (DMUuz)

290 artisanal'ette is the thread winner. Sheath your weapons.
Posted by: Ben Had at June 18, 2017 05:37 PM (60XHp)


ha!

my favorite "knives" in my house are my swords

Posted by: artisanal 'ette at June 18, 2017 06:03 PM (fceHP)

291
Have a few Shun Classic knives. The 8" Chef's, offset bread knife and 6" utility. As much as I'd love to get a few more, I really don't need them. Those three handle pretty much everything. I don't have a fillet knife, but I don't eat fish that often.

The Shuns are wicked sharp, beautiful and the handles are shaped perfectly for right-handers. You lefties might be SOL on those.

I blame my brother (not Sefton!). He bought me the 8" Chef's knife for Christmas about 4 years ago. Haven't had to sharpen it at all and I use it virtually every day. Just a daily honing with a GOOD honing steel (check it for burrs before purchasing).

The only bad part about the Shuns is that you have to be careful with the tips. They can bend rather easily. Luckily, they're resilient enough to gently bend back into alignment.

Posted by: IllTemperedCur at June 18, 2017 06:03 PM (LLzS4)

292 284 What are triple cheese burgers good for? The soul
Posted by: Ben Had at June 18, 2017 06:00 PM (60XHp)

I used to eat Wendy's triples when I was in my twenties and kept a 30 inch waist through my 30's . Man I wish that was still the case. I'd love to be able to eat like that again.

Posted by: Jack Sock at June 18, 2017 06:04 PM (IDPbH)

293 Artisanal'ette, Thanks for that recipe. I believe that a good molasses cookie is proof that God loves us. And to confirm that, he gave us cold whole milk and delicious coffee to dunk the cookies in.
Posted by: JTB at June 18, 2017 05:54 PM (V+03K)


that cookie recipe was in my Genius Recipes cookbook, and they mention they are really good for Ice Cream Sandwiches! I will try that this summer, too.

Posted by: artisanal 'ette at June 18, 2017 06:05 PM (fceHP)

294
I did not know what it was going into it. After I watched it, I did a search and saw it was tired to the Vegan agenda.

Posted by: Widespread Pepe at June 18, 2017 05:57 PM


You might as well watch the vegan monologues.

Posted by: Bertram Cabot, Jr. at June 18, 2017 06:05 PM (IqV8l)

295 Hey, bluebell!

I know you're the Cookie Queen of Moronica,

but are you still looking for cookie recipes?

I can share 3 of 4 of the typical naturalfake's family Christmas recipes, which you are unlikely to have cuz I've never had their like anywhere else.

I can't share the 4th cuz my Grandma would rise out of her grave and saw my head off were I to do so.

Anyway, her recipe is real honest to God German Farm Girl Lebkuchan, which is hella tough to make physically, so nobody would make it anyway.

She and her sisters used to get together and make them over he course a day. Cuz they're just that hard to make.

And they need to age for roughly a month before you can eat them.

Posted by: naturalfake at June 18, 2017 06:06 PM (9q7Dl)

296 The Spyderco Sharpmaker has the ceramic 'rods' at an angle (30 degrees and 40 degrees), and you hold the knife vertically while moving it down and across the rod. They found that most people can keep the blade pretty constantly vertical, while they may have trouble holding a consistent angle while moving across a horizontal stone.

It can also do scissors and some other edgy things.

Note: I don't work for them, just a satisfied customer.

Posted by: Duncanthrax at June 18, 2017 06:07 PM (DMUuz)

297 I used to eat Wendy's triples when I was in my twenties and kept a 30 inch waist through my 30's . Man I wish that was still the case. I'd love to be able to eat like that again.

Posted by: Jack Sock at June 18, 2017 06:04 PM (IDPbH)


Sure, you can eat like that again. We'll be waiting for you.

Posted by: The Cardiac Care Unit at June 18, 2017 06:08 PM (HTdUD)

298 Posted by: naturalfake at June 18, 2017 06:06 PM (9q7Dl)

A month? They have some kind of cheese base?

Posted by: Jack Sock at June 18, 2017 06:09 PM (IDPbH)

299 My problem with recipes is I never measure anything. Things are just added until I'm done adding them.

I don't really even use measuring spoons, I just have 22 sizes of "dash" in my mind.

Posted by: Merovign, Dark Lord of the Sith at June 18, 2017 05:38 PM (wB8Tg)


I had that problem with my submissions for the moron cookbook since they weren't from any cookbooks, but family notes over time.

I rarely make a recipe the same twice because I wing it a lot except for baking and desserts. I follow recipes pretty precisely.

Although today, I was making French rolls (for hamburgers on the grill today), and I had to add more water than called for. A simple thing, but something seemed off. They came out perfect. So soft on the inside, and very crusty outside. Really simple recipe, used my bread machine for the dough mix and rising, then shaped and baked.

Husband heard the oven go off, and there he was. Wanting one straight from the oven.

Posted by: artisanal 'ette at June 18, 2017 06:09 PM (fceHP)

300 I used to eat Wendy's triples when I was in my
twenties and kept a 30 inch waist through my 30's . Man I wish that was
still the case. I'd love to be able to eat like that again.

Posted by: Jack Sock at June 18, 2017 06:04 PM (IDPbH)
You know they do make bigger pants, right?

Posted by: Peaches at June 18, 2017 06:09 PM (EgOr3)

301 Posted by: The Cardiac Care Unit at June 18, 2017 06:08 PM (HTdUD)

Almost worth it. Almost.

Posted by: Jack Sock at June 18, 2017 06:10 PM (IDPbH)

302 Last time I used an electric knife was to cut foam when I was reupholstering.

Posted by: lurker at June 18, 2017 06:10 PM (IPugM)

303 Worse things hipsters did to food in 2016

That made me laugh! I think I'll send it to a friend of mine who cooks a lot. He doesn't even like fusion cusine. This will just make him roll his eyes!

Posted by: FenelonSpoke at June 18, 2017 06:10 PM (qES5k)

304 If you are making 4 paste pizza, do NOT use gorilla glue.

Posted by: Joe Biden at June 18, 2017 06:11 PM (xAvrH)

305 artisanal'ette- Stephen Price Blair has an eggplant recipe that you are so going to want to use.
Posted by: Ben Had at June 18, 2017 05:44 PM (60XHp)


?

I love eggplant.

Posted by: artisanal 'ette at June 18, 2017 06:11 PM (fceHP)

306 Oh, if you want to bump your Margaritas into the Ethereal Godlike Libation category use-

La Niña del Mezcal Bacanora

Super elegant agave flavor.

Plus, smooth as a baby butt with just a hint of smoke.

Excellent stuff!

I'm drinking one now.

Posted by: naturalfake at June 18, 2017 06:12 PM (9q7Dl)

307 It's too bad there won't be a Moron's Test Kitchen video. The blooper reel would be comedy gold.

Posted by: JTB at June 18, 2017 06:13 PM (V+03K)

308 Posted by: Peaches at June 18, 2017 06:09 PM (EgOr3)

I'm glad sweat pants are not allowed at work. It's a motivator.

Posted by: Jack Sock at June 18, 2017 06:13 PM (IDPbH)

309 People have way too many knives. I use 1) Wustof Chef's knife, 80% of time. 2) Wustof carving knife, 10% of time for things like slicing a roast, and 3) Wustof paring knife, 10% of time for little things. 4) A good pair of kitchen shears for things like spatchcocking a chicken. That's all you really need. I get them professionally sharpened now and then, but use a real knife sharpener (not a steel), every time I use them.

For little things, I have a crappy serrated knife (for slicing bread) and a cheap meat cleaver which I use like twice a year to cut up, say, a turkey carcass for soup. That's it.
Posted by: Chris not rock at June 18, 2017 05:46 PM (WO0/g)


I was going to mention my shears too.

I use it a lot. I just used it this week to cut up a half filet of salmon into strips. It works great on fish with skin, as well as cutting around meat joints and bones.

Posted by: artisanal 'ette at June 18, 2017 06:13 PM (fceHP)

310 Jack Sock- the endorphins and adrenalin for a one time treat will take care of the rest. Treat yourself.

Posted by: Ben Had at June 18, 2017 06:14 PM (60XHp)

311
It's too bad there won't be a Moron's Test Kitchen video. The blooper reel would be comedy gold.
Posted by: JTB at June 18, 2017 06:13 PM


Check the Dork Web.

Posted by: Bertram Cabot, Jr. at June 18, 2017 06:14 PM (IqV8l)

312 I'm glad sweat pants are not allowed at work. It's a motivator.

Posted by: Jack Sock at June 18, 2017 06:13 PM (IDPbH)
Plus, gives you something wonderful to look forward to when you get home!

Posted by: Peaches at June 18, 2017 06:14 PM (EgOr3)

313 A month? They have some kind of cheese base?

Posted by: Jack Sock at June 18, 2017 06:09 PM (IDPbH)


No, they literally, not figuratively, come out hard as rocks.

Over a month's or so time they must absorb moisture from the air and become wonderfully chewy.

Best Christmas Cookie evah. It's a tradition in our family, but you'd be insane to attempt to make them.

Posted by: naturalfake at June 18, 2017 06:15 PM (9q7Dl)

314 you guys got my curiousity going.
just inspected the G.E. electric knife my parents got for their wedding.
it looks brand new too.

Posted by: concrete girl at June 18, 2017 06:15 PM (0lRFY)

315 314
you guys got my curiousity going.

just inspected the G.E. electric knife my parents got for their wedding.

it looks brand new too.



Posted by: concrete girl at June 18, 2017 06:15 PM (0lRFY)
If you ever cook a turkey, give it a try. Alternatively, according to several morons above, good for cutting cushion foam for upholstery projects.

Posted by: Peaches at June 18, 2017 06:17 PM (EgOr3)

316 Everybody of a certain age has an unused electric knife( ususally reived as a wedding present). After moving mine 3 or 4 times, I tossed it.

Posted by: Tuna at June 18, 2017 06:17 PM (jm1YL)

317 artisanal'ette- The eggplant recipe will be in the cookbook. Stephen brought it to the meet up and it was the most talked about dish of the day.

Posted by: Ben Had at June 18, 2017 06:17 PM (60XHp)

318 310 Jack Sock- the endorphins and adrenalin for a one time treat will take care of the rest. Treat yourself.
Posted by: Ben Had at June 18, 2017 06:14 PM (60XHp)

Fast Food is like crack for a single guy. Convenience and deliciousness are a deadly combo .

Posted by: Jack Sock at June 18, 2017 06:18 PM (IDPbH)

319 A cup of beer, and a teaspoon of mustard.

Posted by: Felix Unger at June 18, 2017 06:18 PM (xAvrH)

320 "I love eggplant.
Posted by: artisanal 'ette at June 18, 2017 06:11 PM (fceHP)"

Same here and in many recipes But for my taste it reaches its zenith in baba ganoush.

Posted by: JTB at June 18, 2017 06:18 PM (V+03K)

321 artisanal'ette- The eggplant recipe will be in the cookbook. Stephen brought it to the meet up and it was the most talked about dish of the day.
Posted by: Ben Had at June 18, 2017 06:17 PM (60XHp)


Ah, okay. Thanks. Will have to check it out.

Posted by: artisanal 'ette at June 18, 2017 06:19 PM (fceHP)

322 You cannot beat really good eggplant parmigiana

Posted by: Tuna at June 18, 2017 06:19 PM (jm1YL)

323 isn't an electric knife really just an underpowered sawz all?

Posted by: yankeefifth at June 18, 2017 06:20 PM (0wem/)

324

going to watch a movie or something with hubby

have a good one

don't do like me and mess up your cookbook submissions to Weasel and Bluebell

read the screen and don't be in a hurry!

Posted by: artisanal 'ette at June 18, 2017 06:20 PM (fceHP)

325
Same here and in many recipes But for my taste it reaches its zenith in baba ganoush.

Posted by: JTB at June 18, 2017 06:18 PM (V+03K)



I ate at a Turkish restaurant last week and had Babaganoush for the first time-

and instantly decided that I needed to add more babaganoush into my previously babaganoushless life.

That is tasty stuff and seems healthy as hell.

Posted by: naturalfake at June 18, 2017 06:21 PM (9q7Dl)

326 bluebell, If you are still around, are there any areas (appetizers, desserts, etc.) that need more recipes?

Posted by: JTB at June 18, 2017 06:22 PM (V+03K)

327 I look forward to that Peaches...I can't believe I forgot about it last Thanksgiving

Posted by: concrete girl at June 18, 2017 06:22 PM (0lRFY)

328 I've only had eggplant in eggplant Parmesan . Granted the Parmesan is the only thing you taste in Parmesan dishes.

Posted by: Jack Sock at June 18, 2017 06:25 PM (IDPbH)

329
So now the 'obligatory' Fathers Day phone call is now relegated to text messages? Not sure if I should be delighted or insulted.

I'm gonna stick with delighted. Though there were zero emoji on either side. Conflicted on that barbaric Egyptian hieroglyphic stuff, too.

I guess my children just have no concept of the effort I put into 'my part' of their conception. A solid seven minutes easy.

Posted by: E Depluribus Unum at June 18, 2017 06:26 PM (HTdUD)

330 I'm a knife freak, but folding knives. Although one designer I like a lot (Liong Mah) started as a chef, and makes chef knives. He even makes a folding chef's knife. I haven't quite gotten to full customs, but the disease progresses.

The Chinese are starting to make some of the best knives out there, and either have some great designers, or collaborate with designers from all over the world. I tend to buy whatever floats my boat. For kitchen knives, the best mid-range are still Germany or Japan.

I have 2 sharpening systems. One is called the Spyderco Sharpmaker ($50 @ amazon). This is perfect for kitchen knives as well as others. It's only good for keeping and maintaining. A little box with 2 ceramic triangular rods at 30 and 40 degrees. This can do 95% of what most people want or need.

I have what's called a KME sharpener, which is a fixed angle sharpener that can be set at any angle. The knife is in a clamp, and there's a rod with your diamond stone or honing film. This is for reconfiguring a blade and putting a mirror edge on. ($200-300+ amazon)

Seriously, in the kitchen I use a regular old 8" chef's knife 98% of the time. If I'm skinning a fish, a fillet knife. Cutting crusty bread, a bread knife. Cutting a roast twice a year, a 10" carver. Paring knife on occasion only because it's so damn sharp. That's it. Have other knives and they just sit.

Posted by: Clutch Cargo at June 18, 2017 06:27 PM (RHEDC)

331 327
I look forward to that Peaches...I can't believe I forgot about it last Thanksgiving

Posted by: concrete girl at June 18, 2017 06:22 PM (0lRFY)
lol, cg, it's not like it's the first thing you think of when you wake up in the morning, right? :-)

Posted by: Peaches at June 18, 2017 06:27 PM (EgOr3)

332 Okay bluebell, I got off my butt and sent you an appetizer recipe. Tried and very true.

Posted by: moki at June 18, 2017 06:27 PM (V+V48)

333 This thread is winding down so now might be a good time to ask if anyone wants a second CenTex Meetup?

Posted by: Ben Had at June 18, 2017 06:27 PM (60XHp)

334 here's the category numbers bluebell posted earlier...

23 Deadline for cookbook submissions is June 30. Move on it, peeps!

I did a quick, informal tally, and here are some approximate numbers of recipes we have received so far:

Drinks: 22
Snacks & Apps: 19
Desserts: 32
Main Courses: 75
Sides/Veggies: 22
For the Grill: 9
Bread: 18
Other: 8

Some of these categories are a little gender-fluid, but this is close.

Many, many thanks to all who have sent something in! We dearly would love for the food thread regulars, especially, to be well-represented.
Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:05 PM (sBOL1)

Posted by: concrete girl at June 18, 2017 06:28 PM (0lRFY)

335 Tabbouleh and babagonush are fantastic.

Posted by: Mr Aspirin Factory at June 18, 2017 06:29 PM (80X3Z)

336 Posted by: Clutch Cargo at June 18, 2017 06:27 PM (RHEDC)

I have a collection of trappers that I started collecting when I was a teenager. Haven't added to it in 20 years though.

Posted by: Jack Sock at June 18, 2017 06:29 PM (IDPbH)

337 So now the 'obligatory' Fathers Day phone call is
now relegated to text messages? Not sure if I should be delighted or
insulted.



I'm gonna stick with delighted. Though there were zero emoji on
either side. Conflicted on that barbaric Egyptian hieroglyphic stuff,
too.



I guess my children just have no concept of the effort I put into 'my part' of their conception. A solid seven minutes easy.

Posted by: E Depluribus Unum at June 18, 2017 06:26 PM (HTdUD)
That is appalling, E! A phone call is de rigueur. You need to cut them out of the will. Jeez.

Posted by: Peaches at June 18, 2017 06:29 PM (EgOr3)

338 Henckels Five Star. We got the set at least 20 years ago, probably 25. We take good care of them (and now the children do) and they've given excellent service.

The thing that made the set perfect for us was that the shape of the handles fits both of us, even though I've broken seven fingers and my wife has flippers (thankfully, she won't read this...).

Posted by: Otto Zilch at June 18, 2017 06:30 PM (4+iS9)

339 >>>lol, cg, it's not like it's the first thing you think of when you wake up in the morning, right? :-)


well, considering i keep it in the foil and saran wrap drawer i'm amazed i forgot all about it!

Posted by: concrete girl at June 18, 2017 06:30 PM (0lRFY)

340 I see duncanthrax also has a vote for the Sharpmaker! Even in the knife community, it's well loved. After designing this, the inventor went on to make some of the best production folding knives on the market.

Posted by: Clutch Cargo at June 18, 2017 06:30 PM (RHEDC)

341 From the hipsters ruining foodarticle --
.@WeWantPlates that time everything came in enamel wear & the corn on the cob impaled with a rusty nail.


That's a lag screw, darlin'

#NoYou'reHardWear!

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 06:31 PM (uVmqw)

342 333 This thread is winding down so now might be a good time to ask if anyone wants a second CenTex Meetup?
Posted by: Ben Had at June 18, 2017 06:27 PM (60XHp)

Push it a little further East this time.

Posted by: Jack Sock at June 18, 2017 06:31 PM (IDPbH)

343 The Hillary: a shot of vodka, a shot of vodka, and a shot of vodka.

Posted by: Hillary Clinton at June 18, 2017 06:31 PM (xAvrH)

344 Per the sidebar, Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings. They may end up with a lamppost shortage.

Note: The sidebar link didn't work for me, so I just put the headline into Bing and found other sources.

Posted by: fluffy at June 18, 2017 06:32 PM (jw2Xw)

345 I have a collection of trappers that I started collecting when I was a teenager. Haven't added to it in 20 years though.

Don't dip your toe back in! I was the same way, and started seeing what was happening with the new manufacturing and metals and got sucked in. If you ever want to sell your collection, you might make a lot of money. Sadly, the hipsters have gotten in on it and seriously screwed over the secondary market. Great if you're a seller though!

Posted by: Clutch Cargo at June 18, 2017 06:32 PM (RHEDC)

346 325 ... naturalfake, My favorite babaganoush meal is with a small steak (VERY rare for me), warm pita bread, good Greek olives (not those rubbery canned things), a green salad or middle eastern pickled veggies. A glass of arak, or ouzo, mixed 50/50 with ice water tastes great with it. If you don't want any booze, a glass of tea works as well.

Okay, eggplant just went on the shopping list.

Posted by: JTB at June 18, 2017 06:32 PM (V+03K)

347 I use an electric knife on roasts and poultry. I love it. I also have a deli slicer that I use on roast beef or prime rib leftover for great sammiches. I make a great French dip the day after Christmas.

Posted by: Duke Lowell at June 18, 2017 06:32 PM (kTF2Z)

348 Ahhh, I'm late to the thread as usual.

Ok, my favorite knife: I'm partial to the Zwilling JA Henckels Pro "S" series, especially the 7" Santoku with the Granton edge. I have a host of other in the set but the next most useful is the beak-nosed parer. I'd agree with CBD et al., it's how it fits in your hand that matters a whole lot.

However, having tried them at the southern Plano, TX Williams-Sonoma store, I'd be willing to go Wusthof on the next purchase. They had some vegetables set out (carrots, broccoli, etc.) on a cutting board that you could try the blades on, a really nice touch.

On cookbooks, I had a similar experience with the 12 Bones Smokehouse cookbook as some have had here with My Paris Kitchen. Great recipes, but the assholes just had to litter the text with references to Obama.

Shut up and cook.

Posted by: Additional Blond Agent at June 18, 2017 06:33 PM (UUFoE)

349 Posted by: E Depluribus Unum at June 18, 2017 06:26 PM (HTdUD)

Ddi they spell it all put or just put "Hap-e Fthr's Day!
Y R great!.

Posted by: FenelonSpoke at June 18, 2017 06:33 PM (qES5k)

350 The Hillary: a shot of vodka, a shot of vodka, and a shot of vodka. Garnish with sour grapes.

Posted by: Hillary Clinton at June 18, 2017 06:31 PM (xAvrH)


IIFY*









*Improved It For You

Posted by: naturalfake at June 18, 2017 06:34 PM (9q7Dl)

351 343
The Hillary: a shot of vodka, a shot of vodka, and a shot of vodka.

Posted by: Hillary Clinton at June 18, 2017 06:31 PM (xAvrH)
Russian vodka. Jeez.

Posted by: Peaches at June 18, 2017 06:35 PM (EgOr3)

352
Alternatively, according to several morons above, good for cutting cushion foam for upholstery projects.


That is all we ever used an electric knife to do (cut cushion foam) and, if memory serves, that device is now long gone.

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 06:35 PM (uVmqw)

353 Jack Sock- I no can do. I have a large enough facility to support a large group and if you didn't hear the last one went for 9 hours.

Posted by: Ben Had at June 18, 2017 06:36 PM (60XHp)

354 I almost forgot.

From a suggestion by another Moron.

The victorianox steak knives.

As I was warned, they feel cheap as crap, and not worth the cost.

Till you use them the first time.

Posted by: Village Idiot's Apprentice at June 18, 2017 06:36 PM (J+eG2)

355 Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings

The enviro-commies just may save me yet.

Posted by: The Earf at June 18, 2017 06:37 PM (Tyii7)

356 Posted by: Clutch Cargo at June 18, 2017 06:32 PM (RHEDC

I have mostly Case but since at one time I lived close to Ellenville , NY I bought as many Imperial Schrade brands I could find ( Oldtimers , Uncle Henry) .

Posted by: Jack Sock at June 18, 2017 06:38 PM (IDPbH)

357 " Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings"

it's really their issue to work through.




And fun as hell to watch.

Posted by: Village Idiot's Apprentice at June 18, 2017 06:38 PM (J+eG2)

358 That is appalling, E! A phone call is de rigueur. You need to cut them out of the will. Jeez.

Posted by: Peaches at June 18, 2017 06:29 PM (EgOr3)


I could never be that cruel. I could however make a million dollar contribution apiece in their names to 'The Human Fund'.

I think they'd appreciate the humor in that.

Posted by: E Depluribus Unum at June 18, 2017 06:38 PM (HTdUD)

359 325 ... naturalfake, My favorite babaganoush meal is with a small steak (VERY rare for me), warm pita bread, good Greek olives (not those rubbery canned things), a green salad or middle eastern pickled veggies. A glass of arak, or ouzo, mixed 50/50 with ice water tastes great with it. If you don't want any booze, a glass of tea works as well.

Okay, eggplant just went on the shopping list.
Posted by: JTB at June 18, 2017 06:32 PM (V+03K)


Wow.

That's sound perfect.

Never heard of Middle Eastern Pickled vegetables. though.

Japanese cuisine is loaded with them. And they are good.

Do you have a recipe for those?

Posted by: naturalfake at June 18, 2017 06:39 PM (9q7Dl)

360 >>> 355 Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings

The enviro-commies just may save me yet.
Posted by: The Earf at June 18, 2017 06:37 PM (Tyii7)

I thought the oil industry was relieving your swelling.

Posted by: fluffy at June 18, 2017 06:39 PM (jw2Xw)

361 shit

Posted by: E Depluribus Unum at June 18, 2017 06:39 PM (HTdUD)

362 353 Jack Sock- I no can do. I have a large enough facility to support a large group and if you didn't hear the last one went for 9 hours.
Posted by: Ben Had at June 18, 2017 06:36 PM (60XHp)

Copy that.

Posted by: Jack Sock at June 18, 2017 06:39 PM (IDPbH)

363 lolol on the sidebar

Non-Submitter List-O' Shame

Posted by: concrete girl at June 18, 2017 06:40 PM (0lRFY)

364 if you didn't hear the last one went for 9 hours.

Posted by: Ben Had at June 18, 2017 06:36 PM (60XHp)


Because there was food! If you only have liquor, it will go quicker.

Posted by: Peaches at June 18, 2017 06:40 PM (EgOr3)

365 I see duncanthrax also has a vote for the
Sharpmaker! Even in the knife community, it's well loved. After
designing this, the inventor went on to make some of the best production
folding knives on the market.
Posted by: Clutch Cargo at June 18, 2017 06:30 PM


As Sal says, "First we made things sharp, then we made sharp things." I couldn't tell you how many Spydies I've got. A Janich-modified Delica is riding in the left pocket at the moment.

Posted by: Duncanthrax at June 18, 2017 06:41 PM (DMUuz)

366 That is all we ever used an electric knife to do (cut cushion foam) and, if memory serves, that device is now long gone.
Posted by: Krebs v Carnot
----------

I have one now, waiting for new NiCads.

BTW, how are you feeling?

Posted by: Mike Hammer, etc., etc. at June 18, 2017 06:41 PM (OdK9v)

367
Well, since I'm likely to be placed on "light duty only" activities upon being discharged from the cardiocare unit tomorrow (IHopeIHopeIHope), I'll scrounge up some recipies for our magnum opus.

I don't understand the enable JavaScript admonition, but I guess that'll become clear when it becomes time to submit my offerings. (Don't waste time 'splaining it to me now -- rather, await my anguished cries of "What the fookety-fook am I supposed to do, again?"

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 06:42 PM (uVmqw)

368 Non-Submitter List-O' Shame

Posted by: concrete girl at June 18, 2017 06:40 PM (0lRFY)
Oh, that is hilarious!! I simply won't rest until I know the carrot chili recipe has been tendered.

Posted by: Peaches at June 18, 2017 06:42 PM (EgOr3)

369 Who needs a knife when you can shave the garlic with a razor blade?

Posted by: Paulie at June 18, 2017 06:44 PM (dargh)

370 Peaches- It was the grandest thing. I love to feed people and we drank, and ate and told stories for all that time. The AoS family is amazing.

Posted by: Ben Had at June 18, 2017 06:44 PM (60XHp)

371 355 Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings
The enviro-commies just may save me yet.
Posted by: The Earf at June 18, 2017 06:37 PM (Tyii7)
I thought the oil industry was relieving your swelling.
Posted by: fluffy at June 18, 2017 06:39 PM (jw2Xw)

Good....more for me.

Posted by: Hairyback Guy at June 18, 2017 06:45 PM (5VlCp)

372 Posted by: Ben Had at June 18, 2017 06:44 PM (60XHp)

That sounds so, so, so wonderful! I'm plotting my escape from LA. Any recommendations in TX (I need a 2 bd, 2 ba condo for under $100k)? It's making me crazy!

Posted by: Peaches at June 18, 2017 06:46 PM (EgOr3)

373 Apropos upthread and not measuring stuff . A prime example being fresh salsa using tomatoes from a summer garden. I will pick enough tomatoes to fill a regular sized paper grocery bag.

Simply chop it all up; two very large onions depending how hot they are, add some quarter bunch cilantro, open a 32oz can of whole jalapenos - destem and hack them up- and pour all the rest of the oily vinegar juice into the stock pot. Add one 32ox can chile verde enchilada sauce. Sometimes 8oz bufalo brand chipolte sauce. Sometimes I add some elephant garlic minced. Add some chili powder but not much . I grind up and add some black pepper. Sometimes I add tomatillos, but remove the skins first because too tart.


Chile verde enchilada sauce jump flavor up fast. Chipolte sauce is smokey and that can be left out; smokey is overdone.. the same way overhopped IPA ruins beer. Be careful with cilantro because soapy. Cider vinegar helps, but i've overdone it. Green jalapenos can be too hot and people kinda gag on them. YMMV.

Posted by: 13times at June 18, 2017 06:47 PM (WHVu+)

374 Sometimes you feel like a nut. Sometimes you don't.

Posted by: Caitlyn Jenner at June 18, 2017 06:47 PM (xAvrH)

375 Ahhh, I'm late to the thread as usual.

Ok, my favorite knife: I'm
partial to the Zwilling JA Henckels Pro "S" series, especially the 7"
Santoku with the Granton edge. I have a host of other in the set but the
next most useful is the beak-nosed parer. I'd agree with CBD et al.,
it's how it fits in your hand that matters a whole lot.


For a mid-range knife, it's hard to beat Henckels. A lot of their marketing mumb-jumbo on ice-forged stainless is just that though. Most all chefs knives use a soft steel as it's fairly easy to sharpen and will hold an edge without corroding easily. It's probably a 440C.

I would LOVE to hear what and how you use a beak-nosed parer. I've had one for years and don't touch it. I suppose not being able to sharpen it as well as my other knives (hideous recurve) doesn't help.

Check out the Chris Reeves or Jens Anso knives, they're a step above traditional and use S35VN and CPM-154 respectively. There's sharp and then there's SHARP

Posted by: Clutch Cargo at June 18, 2017 06:48 PM (RHEDC)

376 359 ... Hi naturalfake, Sorry, I've never made my own pickled veggies middle eastern style. Always got them from the store or deli. Usually Italian. But I'm going to try some this fall. It's the same process I use to make sauerkraut at home (which is ridiculously easy) so it should be doable.

Posted by: JTB at June 18, 2017 06:48 PM (V+03K)

377 Who needs a knife when you can shave the garlic with a razor blade?

I thought that was for chopping it up into little lines and snorting?

Posted by: Clutch Cargo at June 18, 2017 06:49 PM (RHEDC)

378 Peaches- Look in Corsicana- 70 miles south of Dallas . The community is growing but house and land prices are still good. We are w welcome change after CA and I am a CA transplant.

Posted by: Ben Had at June 18, 2017 06:50 PM (60XHp)

379 I'm mostly useless in the kitchen, but I did learn to make popcorn on the stovetop some time ago. Maybe I'll submit that recipe. I haven't tried it in a while.

Posted by: rickl at June 18, 2017 06:52 PM (sdi6R)

380 The Spyderco Sharpmaker has the ceramic 'rods' at an angle (30 degrees and 40 degrees), and you hold the knife vertically while moving it down and across the rod.
Posted by: Duncanthrax


I think those angle settings aren't the knife angles, yes?

Posted by: weft cut-loop at June 18, 2017 06:53 PM (udajc)

381 Posted by: Ben Had at June 18, 2017 06:50 PM (60XHp)

Ah, thank you, Ben, that's very kind! I have to go somewhere affordable but I'd love for it to be in Texas. It's a state I approve of!

Posted by: Peaches at June 18, 2017 06:56 PM (EgOr3)

382 Hmmm. The Norway no heating oil by 2020 does seem bat shit crazy; but it might encourage their rapefugees to leave.

Posted by: PaleRider at June 18, 2017 06:56 PM (8qFZP)

383 5 Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings
The enviro-commies just may save me yet.
Posted by: The Earf
-----------

And yet, they absolutely rely on oil for economic survival.


The top exports of Norway are Petroleum Gas ($34.2B), Crude Petroleum ($24.9B), Refined Petroleum ($4.96B)

Posted by: Mike Hammer, etc., etc. at June 18, 2017 06:57 PM (OdK9v)

384 I think those angle settings aren't the knife angles, yes?

You will NEVER use 30. It's really for reconfiguring the blade before you put the steeper secondary bevel on. The stones are far too fine to do this, unless you want to stand there for a few days.

The Spyderco is for maintaining your knife at very sharp levels. You use the dark coarse stones on the sharp side 20 passes, turn to the flat side 20 passes, move to white, repeat the same way. If your knives are really, really bad - take them to your local butcher or market, they will usually sharpen for free. THEN use the spyderco. If you buy a new knife, the Spyderco will make it even sharper (they're really not all that sharp out of the box).

Sharp to me is holding a telephone book page with one hand, and being able to carve zig-zags in the thing with your knife. Lots of info on youtube.

Posted by: Clutch Cargo at June 18, 2017 06:57 PM (RHEDC)

385 I hope to be able to contribute to the recipes tomorrow. Was going to try tonight but I'm at the airport and my flight has been delayed TWICE.
GRRRR.

Posted by: Ladylibertarian at June 18, 2017 06:59 PM (M38nA)

386 La Venenosa Raicilla Sierra Occidental de Jalisco

which is surprisingly sour and leans toward the dirt and citrus fruits aspect with a bit of spice




Posted by: naturalfake at June 18, 2017 05:30 PM (9q7Dl

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


I worked on a farm summers when I was in high school and I loved the smell of good bottom soil. I always though a spice that caught flavor that would be useful. Even though about using dirt but figured it was too gritty.

Posted by: Javems at June 18, 2017 06:59 PM (yOqwj)

387 Norway; no heating oil by 2020


Good thing it doesn't get cold in Norway.

Posted by: Puddleglum at June 18, 2017 07:00 PM (pY+s4)

388 >>That sounds so, so, so wonderful! I'm plotting my
escape from LA. Any recommendations in TX (I need a 2 bd, 2 ba condo for
under $100k)? It's making me crazy!


Posted by: Peaches

Watch the show Fixer Upper on TV. You will get somewhat of a feel of what Central Texas is like. The show is in Waco a little south and west of Ben Had.

Posted by: Aviator at June 18, 2017 07:00 PM (/Nite)

389 Was going to try tonight but I'm at the airport and my flight has been delayed TWICE.

GRRRR.

Posted by: Ladylibertarian at June 18, 2017 06:59 PM (M38nA)
Ugh, that sux. At least you have the horde . . .

Posted by: Peaches at June 18, 2017 07:00 PM (EgOr3)

390 >>> I worked on a farm summers when I was in high school and I loved the smell of good bottom soil. I always though a spice that caught flavor that would be useful. Even though about using dirt but figured it was too gritty.

Farm fresh carrots, even thoroughly washed, hold the flavor of soil.

Posted by: fluffy at June 18, 2017 07:01 PM (jw2Xw)

391 Peaches- my customers just bought a 4 bedroom, 3 bath house on a lovely lot in a good part of town and are doing owner financing as an investment. No state income tax and there is a really big push on to lower property taxes as well.

Posted by: Ben Had at June 18, 2017 07:01 PM (60XHp)

392 Somebody gave me some snap peas. I have never cooked them. How long do you cook them?. Yes; I can look it up, but I figured somebody here would know.

Posted by: FenelonSpoke at June 18, 2017 07:02 PM (qES5k)

393 "When I was a kid, traveling knife sharpeners went door to door. Does anyone else have this memory?"

Yes, but in my case he was a large black man on a mule drawn wagon. He would also take junk metal, engine blocks, whatever.
I was a lad of 5 or 6, and I was attracted to the mule (who was ornery as heck), while my dad brought out every knife we owned for sharpening, which was done on a foot pedal grinding wheel, no electricity, just pedal power.

Posted by: navybrat at June 18, 2017 07:02 PM (w7KSn)

394 Peaches I forgot the most important part-$80,000

Posted by: Ben Had at June 18, 2017 07:03 PM (60XHp)

395 Great websites for knives: knifecenter.com, bladehq.com, gpknives.com, usamadeblades.com (all USA knives), smkw.com (smoky mountain knife works). All of these are excellent and knowledgeable sellers well respected in the knife/chef community. I've dealt with all of them and they're good people.

Posted by: Clutch Cargo at June 18, 2017 07:04 PM (RHEDC)

396 Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 06:42 PM (uVmqw)

Sorry you're in the hospital. but i guess you're feeling well enough to type stuff. Take care of yourself. Will pray for you healing.

Posted by: FenelonSpoke at June 18, 2017 07:04 PM (qES5k)

397 I think those angle settings aren't the knife angles, yes?
Posted by: weft cut-loop at June 18, 2017 06:53 PM


Yes. The knife is held vertically. The 30 degree setting is used to set the main edge, and the 40 degree gives a back bevel. For my kitchen knives, I just use the 30 degree setting.

Each 'rod' is a triangle. You start with using the edge of the coarser one (brown) on each side, rotate to a flat, change to the finer rod (white), and repeat. Generally about 10-20 strokes each on each side, broken into fives (each).

There's a great DVD that comes with it that will take you through everything you need to know. And the Spyderco forums are an excellent resource, as well.

Posted by: Duncanthrax at June 18, 2017 07:05 PM (DMUuz)

398 Watch the show Fixer Upper on TV. You will get
somewhat of a feel of what Central Texas is like. The show is in Waco a
little south and west of Ben Had.


Posted by: Aviator at June 18, 2017 07:00 PM (/Nite)
Will check it out and thank you!! I'm pretty much internet shopping, which is quite insane. I also don't have cable so can't watch that show, will try and check it out online, though. Texas really sounds so great and it's encouraging they are trying to lower the property taxes. I don't think income taxes are ever going to be any kind of a problem for me again. Kind of a two-edged sword there.

Posted by: Peaches at June 18, 2017 07:07 PM (EgOr3)

399 Somebody gave me some snap peas. I have never cooked them. How long do
you cook them?. Yes; I can look it up, but I figured somebody here would
know.


Snap peas about 1-1/2 to 2 minutes TOPS!
Ok, here's the thing. It looks like a knife, yes? Ok, pinch the tip of the knife with your fingernail, and pull it back along the spine back to the stem. A thread should pull off. Then, pinch the stem, and pull along the "blade belly" and remove the other thread.

If you do this a couple of times and there's no thread, then you're fine to just remove the stems. Other times, when it's hotter out, they get stringy. You want to remove these otherwise the eating experience is ruined by dental floss.

Posted by: Clutch Cargo at June 18, 2017 07:08 PM (RHEDC)

400 Farm fresh carrots, even thoroughly washed, hold the flavor of soil.

Posted by: fluffy at June 18, 2017 07:01 PM (jw2Xw)

---------------------------------
So, you put'em in chili?

Posted by: Javems at June 18, 2017 07:08 PM (yOqwj)

401 >>> Somebody gave me some snap peas. I have never cooked them. How long do you cook them?. Yes; I can look it up, but I figured somebody here would know.

Put them in salad.

Posted by: fluffy at June 18, 2017 07:08 PM (jw2Xw)

402 Recently participated in a Kickstarter project...for knives...misen is the brand name...best kitchen knife ever...limited selection so far...paring and your basic "chef" knife only...so good I also bought 1 of each for my ex wife...and I have no affiliation with misen

Posted by: 2001fxdwg at June 18, 2017 07:09 PM (okOJ9)

403 There's a great DVD that comes with it that will take you through
everything you need to know. And the Spyderco forums are an excellent
resource, as well.


Go to youtube and type in "spyderco sharpmaker". You'll not only find Spyerdco's site with the DVD, but other people giving tips and tricks. Then you'll see what you think. It's really the best and easiest and takes little skill. It's very forgiving, you really can't screw up. Youtube is great for stuff like this.

DO NOT use those carbon thingies you draw the knife through. They'll work once or twice and then trash your blade.

Posted by: Clutch Cargo at June 18, 2017 07:10 PM (RHEDC)

404 400 comments and still on topic. Probably only guns, knives and various unmentionables can pull this off at AOS.

Posted by: Meremortal, ISIS IS CNN. at June 18, 2017 07:10 PM (3myMJ)

405 I would think snap peas wouldn't be far from green beans in cooking so would guess only a couple of minutes

Posted by: Skip at June 18, 2017 07:10 PM (Ot7+c)

406 Peaches- Texas is the only place that you can have a lower tax rate but not a lower standard of living. Get yourself here girl.

Posted by: Ben Had at June 18, 2017 07:10 PM (60XHp)

407
" Norway has lost its fucking mind. As of 2020, they will not allow the use of heating oil to heat buildings"

Just wear a sweater.

Posted by: Jimmy Carter at June 18, 2017 07:11 PM (IqV8l)

408
Norway has a Labor Participation Rate nearly 10% higher than the USA. A GDP higher than the USA.

If our Congress and Senate would leave DJT alone we'd be chasing Norway's ass before 2020. Drill, baby, drill and unfetter our industry. Bring manufacturing back from China.

This shit isn't rocket science. It's political graft run amok.

Posted by: E Depluribus Unum at June 18, 2017 07:11 PM (HTdUD)

409 Picked up some snap peas at the farmer's market. I plan to make my own variation Kenneth Lo recipe (the original called for peas) that I remember very fondly, in which you blanch, then stir-fry them with fresh shrimp, chopped dried shrimp, and shrimp paste. Three different layers of shrimp flavors, and the peas can take it. Other seasonings are garlic, fresh ginger, scallions, home made chicken stock, soy sauce, salt and pepper.

Posted by: Splunge at June 18, 2017 07:12 PM (iMxBJ)

410 I worked on a farm summers when I was in high school and I loved the smell of good bottom soil. I always though a spice that caught flavor that would be useful. Even though about using dirt but figured it was too gritty.

Posted by: Javems at June 18, 2017 06:59 PM (yOqwj)



I know exactly what you mean.

It's the smell of life.

You might also like "Sotol de Siembre".


It's a sotol so it's not agave but instead made with Desert Spoon.

A big part of it's flavor is turned soil and fresh mown hay/grass.

Posted by: naturalfake at June 18, 2017 07:12 PM (9q7Dl)

411 fluffy: put them in salad

Yes, they can dress it up once chilled. When they're in for me (CA) I will pre-cook them a little short, then toss into a stir fry at the last minute of cooking. They're also dynamite with just butter and salt. They've got more body than snowpeas, and a lot more flavor IMO, very sweet.

Posted by: Clutch Cargo at June 18, 2017 07:13 PM (RHEDC)

412 Posted by: Ben Had at June 18, 2017 07:01 PM (60XHp)

My damn property taxes have never gone down since I've owned my place in TX. I'd be greatful if they did.

Posted by: CrotchetyOldJarhead at June 18, 2017 07:13 PM (OlNRF)

413
Posted by: Mike Hammer, etc., etc. at June 18, 2017 06:41 PM (OdK9v)


I am feeling really good, thanks! No lingering discomfort on the circulatory front, but they were mashing my groin on the right side in a manner reminiscent of my Dad's mother kneading bread dough during the procedure.

As best the cardio guys can guess, they likely nicked one of the smaller nearby arteries when making the incision on the femoral artery for the catheter. It became a bitch to apply sufficient pressure to stop the "oozing" and matters weren't settled and stable for a little over three hours. The entrapped fluid of the hemotoma largely had been reabsorbed by my body by dawn today, but I have a nasty bruise about six inches in diameter to show for my trouble and some residual tenderness there to go with it.

Three key lessons --

(1) Know the symptoms of a heart attack, cold. I do, as does the RN who serves as one of our Assistant Scoutmasters. I initiated my treatment; she carried it forward when my symptoms worsened.
(2) When the chewing aspirin regimen fails to quell the angina, move immediately to get your carcass to a treatment center.
(3) Time counts. The aggressiveness of my proposed treatment threw me for a loop at first, but I conceeded that there wasn't any reason NOT to proceed at that pace and so threw in with the program.

All indications are that I developed the arterial restriction that day during our climbing activities and the cardio guys estimated that it was about a 90% block. They had located and placed the corrective gear in place just short of five hours after I started showing symptoms.

I dare not say that I was lucky. I was blessed.

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 07:13 PM (uVmqw)

414 406, Ben Had - it's either this summer or next summer for us. Cannot wait to get out of Cali.

Posted by: IC at June 18, 2017 07:13 PM (gcme+)

415 Posted by: Splunge at June 18, 2017 07:12 PM (iMxBJ)

Sounds great, but all I have now are snap peas , garlic and butter.

Posted by: FenelonSpoke at June 18, 2017 07:15 PM (qES5k)

416 We have almost an entire set of Cutco knives. My wife, who doesn't cook, bought most back in the early 1970's before we met. Must have been a good looking salesman. Most are serrated. I have my own knives but this is my next purchase............



https://tinyurl.com/y7f7aoww




Posted by: Javems at June 18, 2017 07:16 PM (yOqwj)

417 There aren't enough trannies yet to make Whole Foods Frozen Schlongs into a viable product. But don't worry, we're working on it. We might need to import from Thailand.

Posted by: Jeff Bezos at June 18, 2017 07:16 PM (xAvrH)

418 Leftism knows no bounds, especially facts

Posted by: Skip at June 18, 2017 07:16 PM (Ot7+c)

419 415 Sounds great, but all I have now are snap peas , garlic and butter.
Posted by: FenelonSpoke at June 18, 2017 07:15 PM (qES5k)


Snap peas, at the right time of the season, are so good that all you really need to do is cut the ends off, put them in boiling water for a minute, strain them and run cold water on them until chilled, then eat. They're one of those ingredients that are so good with minimal treatment that you need not bother with more.

Posted by: Splunge at June 18, 2017 07:17 PM (iMxBJ)

420 My damn property taxes have never gone down since I've owned my place in TX. I'd be greatful if they did.
Posted by: CrotchetyOldJarhead at June 18, 2017 07:13 PM (OlNRF)


You need to get behind your governor Abbott.

He's trying to do something about the insane property tax rates in the special session.

Posted by: naturalfake at June 18, 2017 07:17 PM (9q7Dl)

421 I dare not say that I was lucky. I was blessed.

Indeed, God is good. That's terrible, prayers for you and your family. Stay well. I'll look up more about it, I'm getting older but not much wiser.

Posted by: Clutch Cargo at June 18, 2017 07:18 PM (RHEDC)

422 COJ- Abbott has called a special session to make sure this gets addressed. I do believe that he will push a tax reform forward. Yes, the taxes have gone up every year on this place but that is the school system.

Posted by: Ben Had at June 18, 2017 07:18 PM (60XHp)

423 94 But I am proud to say that I have trained my husband and kids not to put knives in the dishwasher, from day one. Yelling 'STOP!!!" at the top of my voice may have had something to do with it.
Posted by: bluebell ~ now in glorious Red Sox red! at June 18, 2017 04:30 PM (sBOL1)


I keep decoy crap knives in the knife block. I don't care whether those go in the dishwasher. The good ones are hidden away, in a drawer.

Posted by: Splunge at June 18, 2017 07:18 PM (iMxBJ)

424 I dare not say that I was lucky. I was blessed.

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 07:13 PM (uVmqw)May you continue to be blessed, Krebs. You are in my prayers. Hope they kick you loose tomorrow. Let us know!

Posted by: Peaches at June 18, 2017 07:18 PM (EgOr3)

425 ...all I have now are snap peas , garlic and butter.

Pffft! What else do you need!? Sautée the garlic and pour it over blanched peas. Maybe a lil salt. Yeah!

Posted by: CrotchetyOldJarhead at June 18, 2017 07:19 PM (OlNRF)

426 Posted by: 2001fxdwg at June 18, 2017 07:09 PM (okOJ9)


Misen Knives are excellent for a budget knife and garnering great reviews. Perfect? No, but for $65 it will compete with knives at twice the price, and built to abuse.

Posted by: Clutch Cargo at June 18, 2017 07:20 PM (RHEDC)

427 Favorite knife overall is a Finnish Puukko similar to this one:


https://www.ragweedforge.com/121016.jpg



Mine is from this maker, but they no longer carry the model that I have. It's easily the best all-around outdoors knife I've ever used.



In the kitchen, I have a cheap Santoku that works great.

Posted by: Country Singer at June 18, 2017 07:21 PM (yzxic)

428 posted by: Ben Had at June 18, 2017 07:18 PM (60XHp)

Man I hear ya. Our place is in the FWISD and it SUCKS! When my granddaughter is old enough to start school my kids are gonna home school.

Posted by: CrotchetyOldJarhead at June 18, 2017 07:21 PM (OlNRF)

429 As far as kitchen knives go? I've never had really nice knives. I just don't spend that much time chopping stuff up. It's nice to have high quality tools, but i'd never put it use the way hardcore cooks do.



Posted by: 13times at June 18, 2017 07:21 PM (WHVu+)

430 Hate to be the one really breaking in but
legalinsurrection US shoots down syrian fighter-bomber after attack on coalition forces

Posted by: Skip at June 18, 2017 07:21 PM (Ot7+c)

431 Property Taxes used to be a lot worse . The reform though just deferred the pain and limited the yearly appraisal increase for the purposes of calculating taxes to 10% per year.

Posted by: Jack Sock at June 18, 2017 07:21 PM (IDPbH)

432 Ginseng tastes like dirt.

Posted by: Kindltot at June 18, 2017 07:22 PM (mkDpn)

433 I'd almost say garlic is too much for snap peas, unless you're in a big mood for garlic. I serve them hot with butter often, but then again I buy big bags at the farmers market for a couple of bucks every fall and spring. Overcooking though and they're awfully sad. Time is quite brief depending on size, shorter than green beans or haircot vert.

Posted by: Clutch Cargo at June 18, 2017 07:23 PM (RHEDC)

434 Cosmo time my friends.
Yum!!!!

Posted by: Diogenes at June 18, 2017 07:23 PM (0tfLf)

435 Home schooling is the best thing anyone can do. There is a world of knowledge out there and it has nothing to do with gov't's agenda.

Posted by: Ben Had at June 18, 2017 07:26 PM (60XHp)

436 We had to knap our knives from flint.

Posted by: Mike Hammer, etc., etc. at June 18, 2017 07:26 PM (OdK9v)

437 430 Hate to be the one really breaking in but
legalinsurrection US shoots down syrian fighter-bomber after attack on coalition forces
Posted by: Skip at June 18, 2017 07:21 PM (Ot7+c)

It's insane. I think ISIS will take over Syria if the anti-Assad forces prevail but apparently we are betting on that not happening. Or they expect that to happen and will cross that bridge when we get there. As I said, insane.

Posted by: Jack Sock at June 18, 2017 07:27 PM (IDPbH)

438
Flounder was famous for saying "You fucked up, you trusted me!" in an episode of Star Trek 5.

Posted by: Soothsayer -- That's class! at June 18, 2017 07:27 PM (pjrb9)

439 It's insane. I think ISIS will take over Syria if
the anti-Assad forces prevail but apparently we are betting on that not
happening. Or they expect that to happen and will cross that bridge
when we get there. As I said, insane.

Posted by: Jack Sock at June 18, 2017 07:27 PM (IDPbH)
Is it churlish of me not to give a rat's ass about what happens in Syria, except for praying that no American lives are lost?

Posted by: Peaches at June 18, 2017 07:28 PM (EgOr3)

440 Mike Hammer, last of the Mohicans

Posted by: Skip at June 18, 2017 07:28 PM (Ot7+c)

441
So ginseng tastes like brussel sprouts, then?

Posted by: Soothsayer -- That's class! at June 18, 2017 07:28 PM (pjrb9)

442

hmm


Posted by: Soothsayer -- Fake Commenter at June 18, 2017 07:29 PM (pjrb9)

443 Nothing tastes like Brussel sprouts

Posted by: Skip at June 18, 2017 07:29 PM (Ot7+c)

444
I'm currently stirring peanut butter -- a task that annoys me.

Posted by: Soothsayer -- Fake Commenter at June 18, 2017 07:30 PM (pjrb9)

445 Posted by: Peaches at June 18, 2017 07:28 PM (EgOr3)

Not at all but seems to me this strategy will eventually require a military intervention. If ISIS gets a foothold in Syria and Assad is not there to fight them who is going to do it?

Posted by: Jack Sock at June 18, 2017 07:30 PM (IDPbH)

446 There are round rocks sharper than Harris.

Posted by: grnberet at June 18, 2017 07:30 PM (ZnkNj)

447
Mike Hammer, last of the Mohicans
Posted by: Skip


The Man From UNCAS

Posted by: Bertram Cabot, Jr. at June 18, 2017 07:31 PM (IqV8l)

448 432. Yep. Bitter, aromatic, earthy. Red ginseng - it's steamed and then treated with honey - is a bit sweeter, obviously, but that earthy note is still there.

Posted by: Your Decidedly Devious Uncle Palpatine. All Honor & Glory to Kekistan! at June 18, 2017 07:32 PM (TwwWO)

449 Is it churlish of me not to give a rat's ass about what happens in Syria, except for praying that no American lives are lost?
--

We have an independent dollar store in the area that owned by folks from the mddle east- Christian I'm guessing, since they also sell Christian prayer candles.

In any case, they have a bunch of merchandise from Syria-- soaps, candy, canned food etc.

So... everything is being bombed except the factories?

Posted by: shibumi at June 18, 2017 07:32 PM (aT+Bx)

450 If ISIS gets a foothold in Syria and Assad is not there to fight them who is going to do it?

Posted by: Jack Sock at June 18, 2017 07:30 PM (IDPbH)
I'm good with letting Putin handle it.

Posted by: Peaches at June 18, 2017 07:33 PM (EgOr3)

451 "Quoted the WHO as listening beef and red meat as dangerous as cigarettes and plutonium."

All members of the global public health mandarinate, in light of the crucial roles those individuals fill, should be immediately barred from consuming these dangerous substances, even in small quantities.

Vegan diets only, at all times, on pain of immediate dismissal, and total forfeiture of all accrued pension and other benefits.

#ForTheGoodOfAll

Posted by: torquewrench at June 18, 2017 07:33 PM (ujwCG)

452 Also, in Syria, we're partnering with the "rebels" who are partnering with ISIS, etc, correct?

Posted by: shibumi at June 18, 2017 07:34 PM (aT+Bx)

453
Also, in Syria, we're partnering with the "rebels" who are partnering with ISIS, etc, correct?
Posted by: shibumi


What day of the week is it?

Posted by: Bertram Cabot, Jr. at June 18, 2017 07:35 PM (IqV8l)

454 All members of the global public health mandarinate, in light of the
crucial roles those individuals fill, should be immediately barred from
consuming these dangerous substances, even in small quantities.

Vegan diets only, at all times, on pain of immediate dismissal, and total forfeiture of all accrued pension and other benefits.
--

Soylent Green is now 100% Vegan!

Posted by: Soylent LLC at June 18, 2017 07:35 PM (aT+Bx)

455 "Quoted the WHO as listening beef and red meat as dangerous as cigarettes and plutonium."

Dang . . . I've got cigarettes, beef and red meat. Second look at plutonium?

Posted by: Peaches at June 18, 2017 07:36 PM (EgOr3)

456 "US shoots down syrian fighter-bomber after attack on coalition forces"

It was an intended attack by the Syrian AF on jihadis.

Which came "close" to hitting positions held by the "moderate democratic resistance" of which McInsane has always been such a champion.

You know, the jihadis who politely brush their teeth, comb their hair, and take down the Islamic State flags before a U.S. senator comes calling. Those guys.

Posted by: torquewrench at June 18, 2017 07:36 PM (ujwCG)

457 Bought this: http://tinyurl.com/ybvtp5py at a neighborhood yard sale for 50 cents 20 years ago... It had signs of lots of wear, even then.

I think it's stamped stainless steel... Has no maker's mark... The handle fits my hand perfectly.

Stays sharp as a razor, after a few swipes with a steel.

It's a joy to use de-boning chicken.

Posted by: franksalterego at June 18, 2017 07:36 PM (nqPt9)

458 Syrians have been fighting each other and their neighbors since Syria was a country. That whole region is one big battlefront. I hope Mattis gets ISIS in one location and bombs them back to the Stone Age and then bombs the rubble just to watch it bounce. And if Russia gets in the way, well... it would suck to be them.

Posted by: CrotchetyOldJarhead at June 18, 2017 07:36 PM (OlNRF)

459 I hope Mattis gets ISIS in one location and bombs them back to the Stone Age and then bombs the rubble just to watch it bounce.

I love you, COJ!

Posted by: Peaches at June 18, 2017 07:38 PM (EgOr3)

460
Has any thoght been given to artwork for the cover of the cookbook? (No, I am not volunteering.)

I'm picturing a drawing in lurid and garish colors of a line of virginal baby carrots snaking up the side of a chili volcano and being tossed into its gaping and bubbling maw...

Posted by: Krebs v Carnot: l will not cease from mental fight, nor shall my sword sleep in my hand at June 18, 2017 07:38 PM (uVmqw)

461 I hope Mattis gets ISIS in one location and bombs them back to the Stone Age and then bombs the rubble just to watch it bounce. And if Russia gets in the way, well... it would suck to be them.
--

But in Syria, aren't we on the side of the rebels, who are working with ISIS?

So really, arean't we helping ISIS in Syria?

Posted by: vyx at June 18, 2017 07:39 PM (aT+Bx)

462 Thanks, Peaches. Soooo glad to have the Horde during this interminable delay. Ive been lurking all day, to my edification and amusement.

Posted by: Ladylibertarian at June 18, 2017 07:39 PM (M38nA)

463 All members of the global public health mandarinate, in light of the
crucial roles those individuals fill, should be immediately barred from
consuming these dangerous substances, even in small quantities.
Vegan diets only, at all times, on pain of immediate dismissal, and total forfeiture of all accrued pension and other benefits.
--
Soylent Green is now 100% Vegan!
Posted by: Soylent LLC at June 18, 2017 07:35 PM (aT+Bx)

Yup...hahaha. Again, more for me.

Hopefully soon the UN Health and Living Standards Commission of Equality and Kindness will demand their employees live in mud huts and walk to work. See first sentence.

Winning +1000.

Posted by: Hairyback Guy at June 18, 2017 07:40 PM (5VlCp)

464 "Dang . . . I've got cigarettes, beef and red meat. Second look at plutonium?"

I'm putting the finishing touches on my prototype B-bomb.

An explosive charge fires a cylindrical round roast down a gun barrel into a larger side of beef. Then, critical mass. Ka-pow!!!

Posted by: torquewrench at June 18, 2017 07:40 PM (ujwCG)

465 450 If ISIS gets a foothold in Syria and Assad is not there to fight them who is going to do it?

Posted by: Jack Sock at June 18, 2017 07:30 PM (IDPbH)
I'm good with letting Putin handle it.
Posted by: Peaches at June 18, 2017 07:33 PM

That's now. If Assad is overthrown, which is what we are trying to do, there will a vacuum and it's a game theory nightmare.

Posted by: Jack Sock at June 18, 2017 07:42 PM (IDPbH)

466 My favorite paring knife is a Schlieper double eye that I inherited. It gets babied, but all the others I keep razor sharp with a Work Sharp belt tool (Onion version is just barely worth the extra coin). It's excellent and quick as long as you're extremely careful with the points. It will round them off if you don't know what you're doing, but with practice you can have eternally sharp blades without hand sharpening becoming a part-time job.

For a general chef knife, I got my mother a Global G-4 for Christmas and man, that thing is great.

Posted by: mephistefales at June 18, 2017 07:42 PM (O6nda)

467 I'm currently stirring peanut butter -- a task that annoys me.
Posted by: Soothsayer -- Fake Commenter at June 18, 2017 07:30 PM


Get moar power with the IKEA FIXA!

Posted by: AoSHQ Home Improvement Advisor at June 18, 2017 07:42 PM (DMUuz)

468 An explosive charge fires a cylindrical round roast down a gun barrel into a larger side of beef. Then, critical mass. Ka-pow!!!


Posted by: torquewrench at June 18, 2017 07:40 PM (ujwCG)
Sounds like corned beef hash. Which I've always loathed.

Posted by: Peaches at June 18, 2017 07:42 PM (EgOr3)

469 A 10" chef knife does nearly everything for me. I also keep a serrated bread knife around. My kitchen pet peave is how my refuses to use any proper knife but cuts everything with a ratty 20 year old POS serrated steak knife, and I do mean everything.

Unfortunately the author is no longer updating this, but www.joepastry.com is a great resource for desserts and bread.

Posted by: ETF3 at June 18, 2017 07:42 PM (/pOrN)

470 Krebs v Carnot: love your idea for the cover!

Posted by: Ladylibertarian at June 18, 2017 07:44 PM (M38nA)

471 Posted by: vyx at June 18, 2017 07:39 PM (aT+Bx)

I don't think anyone knows who's helping who. I know if there were ever an opportunity to stomp a mud hole in ISISs ass and then walk it dry, now is the time. Barky McFuckstick and his side kick Maverick McStain can EABOD. And if Pooty-poot don't want none, won't be none. Otherwise he can get an ass whipping too.

Man I get pissed when I think about how long those asshats have gone unchecked.

Posted by: CrotchetyOldJarhead at June 18, 2017 07:44 PM (OlNRF)

472 436 We had to knap our knives from flint.
Posted by: Mike Hammer, etc., etc. at June 18, 2017 07:26 PM (OdK9v)


You had flint? Luxury.

Posted by: rickl at June 18, 2017 07:44 PM (sdi6R)

473 Posted by: Peaches at June 18, 2017 07:38 PM (EgOr3)

*blushes*

Posted by: CrotchetyOldJarhead at June 18, 2017 07:45 PM (OlNRF)

474
njood

Posted by: Soothsayer -- Fake Commenter at June 18, 2017 07:46 PM (pjrb9)

475
"Dang . . . I've got cigarettes, beef and red meat. It's dark and we're wearing sunglasses. Second look at plutonium?"

Posted by: Elwood Blues at June 18, 2017 07:48 PM (IqV8l)

476 "In any case, they have a bunch of merchandise from Syria-- soaps, candy, canned food etc."

Great Caesar's Ghost! Syrian _canned food_?

I have a reputation as being willing to eat nearly anything once.

Maybe not that.

Posted by: torquewrench at June 18, 2017 07:50 PM (ujwCG)

477 61,
"I never watched Babylon 5, except for maybe 20 minutes of the first episode.
I'll put that on my list of things to watch..."

B5 is a show which you need to watch at least the entire first season, 22 episodes, before deciding whether to continue. There is a lot of background and foreshadowing of events to come. 2nd, 3rd, and 4th seasons are the best as the whole main story line comes together from previously planted hints.

With Vir now gone that makes 4 of the main actors who have passed away.

Posted by: geoffb5 at June 18, 2017 07:52 PM (d3wbb)

478 477 B5 is a show which you need to watch at least the entire first season, 22 episodes, before deciding whether to continue.

Wow, that's a high buy-in.

Posted by: Splunge at June 18, 2017 07:57 PM (iMxBJ)

479 All my knives are chipped from organic, free-range obsidian. To get them sharpened, I climb a mountain to see whether the shaman is there that month.

Posted by: Splunge at June 18, 2017 07:58 PM (iMxBJ)

480 "Dang . . . I've got cigarettes, beef and red meat. It's dark and we're wearing sunglasses. Second look at plutonium?"

Posted by: Elwood Blues at June 18, 2017 07:48 PM (IqV8l)
I been schooled!

Posted by: Peaches at June 18, 2017 07:59 PM (EgOr3)

481 As far as kitchen knives go? I've never had really nice knives. I just don't spend that much time chopping stuff up. It's nice to have high quality tools, but i'd never put it use the way hardcore cooks do.
-----------

Same here. My favorite knife is an ancient Old Hickory boning knife. Carbon steel. I see that they are still available, $7.00.

Posted by: Mike Hammer, etc., etc. at June 18, 2017 07:59 PM (OdK9v)

482 Henckels Chefs knife for everything except cutting meat, either raw being cut up for the freezer or cooked I like my Chicago Cutlery walnut handled 8" carving knife which I like the shape feel of.

Posted by: geoffb5 at June 18, 2017 08:02 PM (d3wbb)

483 Took a meatcutting class once, which immediately showed me the value of a good, curved meatcutting knife. I think the one I have is Mac. It's seriously sharp, and perfectly shaped. I don't need it often, but when I do, there is no substitute. Try boning a shoulder without it.

Posted by: Splunge at June 18, 2017 08:12 PM (iMxBJ)

484 I would LOVE to hear what and how you use a beak-nosed parer. I've had
one for years and don't touch it. I suppose not being able to sharpen it
as well as my other knives (hideous recurve) doesn't help.


Like Alton Brown sez, single taskers don't belong in the kitchen. The beak nose multitasks and does things like skin curved fruits, e.g. mangos, cut the eyes out of potatoes, etc. and it's also superb at doing thing like cutting open those satanic plastic shell packages that are otherwise impenetrable and doing so without endangering yourself.

Posted by: Additional Blond Agent at June 18, 2017 08:20 PM (UUFoE)

485 Oh, and it excels at skinning ginger too.

Posted by: Additional Blond Agent at June 18, 2017 08:20 PM (UUFoE)

486 Wait. Single-taskers don't belong in the kitchen? I have this hunk of metal that is perfect and indispensable for getting shells off of shrimp. Never used it for anything else; can't imaging using anything else when I have 100 shrimp to shell. This is bad, somehow?

Posted by: Splunge at June 18, 2017 08:39 PM (iMxBJ)

487 I love my Wusthof Codon Bleu line of knives. I also have a 10" Saber chefs knife I like to use.

Ben Had,
What's your calfs name? And more importantly, will it be ready for the next meetup?

Posted by: lin-duh meh at June 18, 2017 08:44 PM (kufk0)

488 Tojiro DP 8 inch gyuto. Economical, relatively. Cuts like a mofo. Once you go Jap the rest are crap.

Posted by: TwoDogs at June 18, 2017 09:10 PM (1HNby)

489 My three Shun blades are at the sharpener as I write. Am making due with my Wustoff blades, which were my favorites until I discovered Shun. Good knives make great gifts.

Posted by: IanDeal at June 18, 2017 09:21 PM (JhHPx)

490 I had a Shun cleaver once. Amazingly sharp, but really really hard to sharpen, for some reason. It did not suit me, both because the handle was too small, and because it was round and slippery. But this was years ago, and Shun appears to have fixed their handles in the meantime.

Posted by: Splunge at June 18, 2017 09:30 PM (iMxBJ)

491 Speaking of Kamela,

Her past has come back to bite her- seems she got her start in politics as the mistress of Willie Brown- yup- that Willie Brown- former infamous speaker of California State Assembly.

Her first two appointments - high paying ones at that- were through Willie. She even had the good taste to show up at a birthday party for Willie even with his wife there. A real piece of work. that one.

And then she beat Steve Cooley for State Attorney General by having her Democrat friend Sec of State destroy a bunch of Steve's votes as he was 63,000 ahead after the first count.

And of course, she got the state legislature to make it illegal to investigate Planned Parenthood for selling baby parts. A truly remarkable woman - mentioned often as perhaps the next Democratic nominee for yes- POTUS!

Posted by: UNSK at June 18, 2017 09:35 PM (ICEhR)

492 I have a collection of vintage Case XX, Forschner, and Lamson - Goodnow chef knives and paring knives.

I keep them sharp with a modified belt sander and custom-made 3M Trizact belts. Honing is done with a leather belt with 1/2 micron CBN paste applied.

Sharp enough to shave with.

Posted by: mrp at June 18, 2017 11:57 PM (Pqytn)

493 a good chef's knife, a paring knife and something serrated is all you need. people take this stuff too seriously. a sharpened cheap knife is better than a dull exotic one

Posted by: sockpuppet in training at June 19, 2017 12:17 AM (kpQOK)

494 I bought the Minister of Finance a Global which is apparently a cheap, quality knife used by chefs everywhere. While I had just purchased a handful of gorgeous Wusthofs, he didn't like the smooth, steel handles.

In the meantime, I walked into the kitchen for something only to be confronted with a veritable Forensic Files crime scene. Bloody dishtowels and paper towels thrown haphazardly, and the MoF desperately attempting to stem the flow under the tap. That scene has been reprised at least a half dozen times. One of these days he's going to lose a digit if not a hand.

Posted by: Anna Mac at June 19, 2017 12:31 AM (xujfC)

495 I worked in a restaurant kitchen for years. I used an 8" Global chefs knife. It's lightweight so I can use it for hours without hand fatigue. I've had Wusthofs in the past, but they're a little heavy for me since I lost my right pinkie finger in a gardening accident.

The handle is distinctive so nobody's going to pick it up "by accident."

The other knife I use a lot is a 8" Global vegetable cleaver.

I have them sharpened twice a year and use a steel as needed.

The knife guru who sharpens my knives can tell if they've been sharpened with one of those pull-thru electric sharpeners, and whether the knives have been in dishwashers.

Posted by: Liz953 at June 19, 2017 10:00 AM (46QoB)

496 Good knives kept sharp are a tiny bit of heaven IMO, Henkel used to make a diamond hone for touch up but no longer, mine is 20+ years old.

My knife set in use consists of 10, 8, 6 inch chefs, 10, 8 inch utility and several carvers of varied flex in 10 inch. They are all well over 30 years old and the handles are the only portion to show age, buy the best you can afford and then it's all a maintainance thing.

I love cooking, and love is the right word, watching someone's face as they get that first hint of flavor can be the stuff of the best sex done differently. For real, a little India relish, mustard and bacon added to the usual potato salad makes it go from good to great with as little as an extra minute of time and just adds that little air of mystery to what's going on the table.

Being retired now gives me ample opportunity to spoil the wifey and I do, at least if you hear her tell it.

We've gotten all the kids good knives as they moved out on their own, a decent set with steak knives is under $200 and can last a lifetime with care and since it is one of my "things" I indulge in it. Adding additional knives makes for a great gift as the years go by so there's that as well.

Posted by: Anthony Weiners Ghostly Schlong at June 19, 2017 12:40 PM (UaguQ)

(Jump to top of page)






Processing 0.06, elapsed 0.0652 seconds.
15 queries taking 0.0146 seconds, 505 records returned.
Page size 262 kb.
Powered by Minx 0.7 alpha.



MuNuvians
MeeNuvians
Polls! Polls! Polls!
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat