aceofspadeshq at gee mail.com
CBD:
cbd.aoshq at gee mail.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
J.J. Sefton:
sefton at cutjibnewsletter.com
Food Thread: When I Use A Word, It Means Just What I Choose It To Mean -- Neither More Nor Less
Now that we have spent weeks touting the Moron Cookbook, nagging you to refine and submit Aunt Tillie's recipe for rutabaga mash with chopped chicken feet, it is time to discuss the inescapable reality that recipes are not received wisdom, that they are, at least for people who are comfortable in the kitchen, guidelines and ideas, not rigid and immutable laws. Sort of like the US Constitution is for liberals.
I'll give you an example. Ina Garten has a Guacamole Salad that she has featured on one of her shows and in Barefoot Contessa: At Home. It's really good, and can be prepared mostly ahead of time. But...and you knew that was coming...she calls for yellow pepper and red onion in the salad. The pepper is sweet, and to my palate adds nothing else, so I swap it out with sauteed corn, which is just as sweet (maybe even sweeter) but has a flavor and texture that seems to go better with the dish. And those red onions? They can be quite strongly flavored, so I cut back a bit and rinse them in cold water before adding them to the salad. That cuts the sharpness just enough for most people. And I salt and drain the tomatoes after I cut them. Actually, that's what I almost always do with tomatoes.
Ina Garten has real talent, especially when sticking to comfort food. She took a good but sometimes tired old standard (guacamole) and turned it into something fun and fresh and absolutely worth trying out. I don't have the imagination to be able to do that kind of cooking, but I know what I like, and swapping a few ingredients to please MY palate is well within my culinary skills. The point of all this blather is that even if you aren't comfortable creating your own recipes from the contents of your larder and your brain, make someone else's recipe once, and then the next time make it your own! If that means twisting it and massaging it into something unique...so be it. The only rule is that the result is pleasing to your palate. One of the advantages of the internet (aside from pron) is that most recipes can be found in printable format. What I do is print a new recipe, and as I cook I annotate, so the next time I will know what works and what doesn't. It also makes it easier to read; if it is long or complex I will tape it to the cabinet above my main workspace, so I don't have to keep turning toward an open cookbook and splattering the kitchen with a carelessly held spoon. Eventually I will correct the saved copy and make it my own (with credit to the original writer). By the way, this advice applies to most recipes, but be careful with baking and candy-making. Those recipes are black magic and cannot be toyed with, lest you summon demons from the deepest recesses of the earth.Thread Winner
I add sweetened iced tea to Val-u-Rite and pretend it's Woodford Reserve.
-- fly gal
Commenter "Red Mind Blue State" recommended this website to me, and I am getting a huge kick out of it.
An alarming trend has swept across America and the world. As people begin to adopt a new "healthier" lifestyle, they find themselves willing to acquire the dietary habits of rodents and to compromise ingredients in some of the most sumptuous recipes in the world. Suddenly, supermarkets are inundated with items boasting their "fat free" or "lite" quality. Suddenly, everyone is convinced that if they don't cut out the fat and the cholesterol, they will die of a heart attack by the age of 32. Suddenly, people are feeling guilty every time they eat something that actually has flavor...
Can you see why? This is great stuff. It's a pathetically badly designed site, but don't let that bother you too much. Hell...you're reading AoSHQ with its cutting-edge 1995 technology,so I am sure you will love it at "Eat Dangerously."
I found this recipe in People magazine a long time ago in a doctor's office far far away. My first attempt worked well, but I thought there was too much cayenne pepper, so I have modified it somewhat. It is imperative that you use a thermometer, unless you are an accomplished candy maker and can handle the incantations necessary to do this with the ridiculous manual tests for sugar candy hardness that were created by Morgoth.
Ingredients
- Vegetable oil or cooking spray (or butter)
- 2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter
- 1 ½ tsp Kosher salt
- ½ tsp cayenne pepper
- 1 tsp baking soda
- 3 cups salted dry-roasted peanuts
Preparation:
In a heavy medium-sized pot on medium heat, add the sugar, corn syrup, butter, salt and Cayenne pepper. Mix well until the sugar dissolves. Bring the mixture to a gentle boil. Regulate the heat so that it continues to warm but doesn’t splatter molten sugar all over you. This is not the time to be wearing assless chaps. You are shooting for a temperature of 300°F It is tempting to stir the mixture, but try to resist the temptation. When you reach 300°F remove the pot from the heat and add the baking soda over the mixture. It’s going to froth and bubble, so you will feel like a real cook and a bit of a wizard. Add the peanuts and stir completely using a oiled or buttered spoon or spatula. Pour the mixture onto a greased or oiled baking sheet and using your greased spatula spread the brittle out. The bigger the baking sheet, the thinner the brittle, so choose one for your desired thickness. Cool until…um…it’s cool, then break it up into whatever sized pieces you like.
Food tips, extra Pappy van Winkle bourbon, fresh Morels and other goodies:
cbd dot aoshq at gmail dot com
Comments
(Jump to bottom of comments)Posted by: rickl at June 25, 2017 03:55 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:56 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:58 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:58 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:58 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:59 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:59 PM (sdi6R)
Posted by: rickl at June 25, 2017 03:59 PM (sdi6R)
Posted by: Vic We Have No Party at June 25, 2017 04:00 PM (mpXpK)
Posted by: rickl at June 25, 2017 04:00 PM (sdi6R)
Posted by: Peaches at June 25, 2017 04:00 PM (EgOr3)
And I agree with you completely about annotating recipes. I do it all the time.
Posted by: bluebell ~ if the recipe's a hit, you must submit! at June 25, 2017 04:00 PM (1O9i3)
Posted by: Vic We Have No Party at June 25, 2017 04:00 PM (mpXpK)
You can still submit them with an attribution, Vic.
Posted by: Peaches at June 25, 2017 04:01 PM (EgOr3)
Posted by: IC at June 25, 2017 04:02 PM (gcme+)
I heard CaliGirl say she was going to try to watch it. I hope she's there.
Posted by: rickl at June 25, 2017 04:02 PM (sdi6R)
Posted by: Peaches at June 25, 2017 04:01 PM (EgOr3)
I thought the intent here was to put them in an AOS cookbook. I don't think you can do that even with attribution if you put the whole recipe in there.
Posted by: Vic We Have No Party at June 25, 2017 04:03 PM (mpXpK)
Posted by: Peaches at June 25, 2017 04:04 PM (EgOr3)
Well, Vic, that was my understanding but bluebell is here and she can clarify.
Posted by: Peaches at June 25, 2017 04:04 PM (EgOr3)
I can understand the "Aunt Milli" thing and attribution but I don't think it would fly with actual published and copyrighted material.
Posted by: Vic We Have No Party at June 25, 2017 04:06 PM (mpXpK)
Posted by: josephistan at June 25, 2017 04:06 PM (ANIFC)
Posted by: Lester at June 25, 2017 04:07 PM (LfJIn)
Posted by: bluebell ~ if the recipe's a hit, you must submit! at June 25, 2017 04:00 PM (1O9i3)
And don't you forget it!
Posted by: CharlieBrown'sDildo at June 25, 2017 04:09 PM (wYseH)
Posted by: Euro at June 25, 2017 04:09 PM (3T/hG)
Posted by: Grump928(C) at June 25, 2017 04:09 PM (LTHVh)
Melange a Trois
The Forbidden Three Bean Salad
It's a three bean salad with some chilis, a bit of crushed red pepper, and some hot oil. Nothing too spicy, but more than we Lutherans are used too.
-
Posted by: BumperStickerist at June 25, 2017 04:10 PM (uBKPR)
Posted by: fly gal at June 25, 2017 04:11 PM (W78yZ)
Posted by: rickl at June 25, 2017 04:11 PM (sdi6R)
Posted by: @votermom @vm pimping great books usually free or sale at June 25, 2017 04:11 PM (hMwEB)
Posted by: BumperStickerist at June 25, 2017 04:10 PM (uBKPR)
That is absolutely fantastic!
Posted by: CharlieBrown'sDildo at June 25, 2017 04:12 PM (wYseH)
Posted by: Lester at June 25, 2017 04:07 PM (LfJIn)
--------
Yes, please! Recipes will most likely be edited for space and clarity, but go ahead and submit them and if we can use them, we will.
Everyone, the rules for what you can submit and how to do it are all on the website Weasel created, and I'd rather not clog up this thread by repeating them, so if you are interested, just click my nic or CBD's blue link on the sidebar.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:13 PM (sBOL1)
Posted by: BumperStickerist at June 25, 2017 04:10 PM (uBKPR)
That is absolutely fantastic!
Posted by: CharlieBrown'sDildo at June 25, 2017 04:12 PM (wYseH)
---------
It doesn't mean what you think it does, Dildo.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:14 PM (sBOL1)
Posted by: Very Undude at June 25, 2017 04:14 PM (2X7pN)
to do it are all on the website Weasel created, and I'd rather not clog
up this thread by repeating them, so if you are interested, just click
my nic or CBD's blue link on the sidebar.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:13 PM (sBOL1)
What about published and copyrighted material from Betty Crocker?
Posted by: Vic We Have No Party at June 25, 2017 04:15 PM (mpXpK)
*does Snoopy dance of joy*
Posted by: @votermom @vm pimping great books usually free or sale
Plumber?
Posted by: Aviator at June 25, 2017 04:17 PM (/Nite)
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:17 PM (sBOL1)
Posted by: CatchThirtyThr33 at June 25, 2017 04:17 PM (eq0EU)
Posted by: Mr Aspirin Factory at June 25, 2017 04:17 PM (89T5c)
Once you filter out the silly comments (the ones where they replace 1/2 - 3/4 of the listed ingredients, or the "I can't believe there's so much X!!" without having made it), there are some great suggestions for tweaks or minor substitutions.
Posted by: Lizzy at June 25, 2017 04:17 PM (NOIQH)
It's covered on the website, Vic - have a look. It's up to you if you want to submit.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:17 PM (sBOL1)
All it said was to give attribution, but I am not sure you can do that with published and copyrighted material if you include the whole recipe.
Posted by: Vic We Have No Party at June 25, 2017 04:18 PM (mpXpK)
Posted by: Insomniac at June 25, 2017 04:18 PM (0mRoj)
Posted by: Phil at June 25, 2017 04:18 PM (/Nite)
Posted by: rickl at June 25, 2017 04:19 PM (sdi6R)
Posted by: Lizzy at June 25, 2017 04:17 PM (NOIQH)
---------
One of my favorite recipes that I found online had a comment below it from a guy that said, "I made this for Fourth of July and I was drunk and it still turned out great!"
So which one of you morons was it?
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:19 PM (sBOL1)
Why yes, yes it is. Furthermore, everything is soooo much better in NY that no New Yorker should ever consider even flying over the slightest portion of Texas, lest one become contaminated.
Think that'll keep 'em out?
Posted by: Anon a mouse... at June 25, 2017 04:19 PM (MINbv)
I add sweetened iced tea to Val-u-Rite and pretend it's Woodford Reserve.
Posted by: fly gal at June 25, 2017 04:11 PM (W78yZ)
I know it's early but I'm calling thread-winner on that, fly gal!
Posted by: Peaches at June 25, 2017 04:21 PM (EgOr3)
If you look up copyright law, lists of ingredients cannot be copyrighted. Exact directions can. So you would need to change the wording of the directions, as well as give us the source material.
If you're not comfortable with that, that's okay.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:21 PM (sBOL1)
Posted by: Grump928(C) at June 25, 2017 04:22 PM (LTHVh)
Posted by: Peaches at June 25, 2017 04:21 PM (EgOr3)
+1
Posted by: CharlieBrown'sDildo at June 25, 2017 04:23 PM (wYseH)
http://thepioneerwoman.com/cooking/pasta-salad-with-tomatoes-zucchini-and-feta/
It has a nice lemony dressing and I like the tanginess of the feta.
The kale hegemony marches on. I found rotini made with kale, spinach, and other dark green veggies.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 04:23 PM (QGoUX)
Posted by: Lester at June 25, 2017 04:23 PM (LfJIn)
Posted by: rickl at June 25, 2017 04:23 PM (sdi6R)
Posted by: Aviator at June 25, 2017 04:17 PM (/Nite)
Nope - Drain King! (bladder thingy attached to garden hose)
http://astore.amazon.com/aoshq-20/detail/B0000CBJ66
Posted by: @votermom @vm pimping great books usually free or sale at June 25, 2017 04:24 PM (hMwEB)
Posted by: Lester at June 25, 2017 04:23 PM (LfJIn)
---------
I'd happily marry into either side of your family. Don't tell my husband, though.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:24 PM (sBOL1)
ooh, that looks good!
Posted by: Lizzy at June 25, 2017 04:26 PM (NOIQH)
comment below it from a guy that said, "I made this for Fourth of July
and I was drunk and it still turned out great!"
So which one of you morons was it?
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:19 PM (sBOL1)
Let's go with the shorter list . . . who among us has not done that?
Posted by: Peaches at June 25, 2017 04:27 PM (EgOr3)
because who wouldn't want cooked eggs to squeeze out looking like a long pale yellow dog turd?
Posted by: Under Fire at June 25, 2017 04:27 PM (l4aLi)
Posted by: Skookumchuk at June 25, 2017 04:28 PM (QcWqC)
Posted by: mallfly the Peach of Hoboken at June 25, 2017 04:28 PM (ILitO)
And I always de-seed tomatoes. The seeds are bitter and I don't like all that extra liquid. It can really mess up a recipe.
Posted by: JuJuBee at June 25, 2017 04:29 PM (dargh)
because who wouldn't want cooked eggs to squeeze out looking like a long pale yellow dog turd?
Posted by: Under Fire at June 25, 2017 04:27 PM (l4aLi)
But super useful for those times when you want eggs but just don't have 3-4 hours to invest in cooking them? {eyeroll}
Posted by: Peaches at June 25, 2017 04:29 PM (EgOr3)
Heh......
I just put that comment in the post.
Posted by: CharlieBrown'sDildo at June 25, 2017 04:29 PM (wYseH)
Oh, and by the way, for a motto for the cook book: "Politics is the art of the possible, cooking is the art of the available"
Posted by: Kindltot at June 25, 2017 04:29 PM (mkDpn)
Posted by: Jane D'oh at June 25, 2017 04:30 PM (PY9jH)
Posted by: rickl at June 25, 2017 04:30 PM (sdi6R)
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:31 PM (sBOL1)
Speaking of tofu. I was looking over a selection of deli salads and there was one that had a curry dressing. It had squares of some vegetarian crap in it that was probably some sort of tofu thing. The rest of it looked really good and I like curry, so a bought some to take home for lunch.
The point of all this is, the rest of the salad was really good, but those squares of "tofu whatever" were as awful as you would think. What the hell is wrong with vegetarians? I think they're sick in the head.
Posted by: nerdygirl at June 25, 2017 04:33 PM (+lVUW)
These recipes are supplied as is, without any warranty, either express or implied, including the implied warranties of edibility, or not causing indigestion.
Posted by: Richrd M. Stallman at June 25, 2017 04:33 PM (xAvrH)
Posted by: Skookumchuk at June 25, 2017 04:33 PM (QcWqC)
I may keep a piece for breakfast tomorrow before sending both loaves with husband to his office.
Posted by: Jane D'oh at June 25, 2017 04:34 PM (PY9jH)
Lester, I'd consider it a personal favor it you did the steak and gravy one. Mmmmmmmm . . . gravy!
Posted by: Peaches at June 25, 2017 04:35 PM (EgOr3)
Posted by: CharlieBrown'sDildo at June 25, 2017 04:29 PM (wYseH)
Thanks, CBD! :-)
Posted by: fly gal at June 25, 2017 04:37 PM (W78yZ)
So I will stand on what I have entered, unless I can get my GF to disgorge her Korean gochujang recipe, which I think is a real winner.
Posted by: Kindltot at June 25, 2017 04:37 PM (mkDpn)
Posted by: Skookumchuk at June 25, 2017 04:38 PM (QcWqC)
Posted by: gNewt at June 25, 2017 04:39 PM (vlVF/)
Corn in guacamole? My word.
Posted by: gNewt at June 25, 2017 04:39 PM (vlVF/)
Yeah . . . somebody had to say it.
Posted by: Peaches at June 25, 2017 04:40 PM (EgOr3)
3/4 cup dark brown sugar
3/4 cup chili sauce
3/4 cup catsup
3/4 packet of dry onion soup mix
1 beer
3,4 or 5 pound brisket
About a dozen small red taters
About a pound of baby carrots
Preheat oven to 325....place brisket in large pan fat side up. Arrange taters and carrots around beef. Mix all other ingredients together and pour over beef/veggies.
Bake covered for 3 and a half hours basting once in a while.
Remove let stand uncovered about 20 minutes.
Slice brisket against the grain and return to pan with veggies and gravy.
Eat.
Your welcome.
Posted by: Hairyback Guy at June 25, 2017 04:41 PM (5VlCp)
I've got a delish steamed one I'd love to share!
Posted by: gynneth paltrow at June 25, 2017 04:41 PM (RiTnx)
Posted by: Monkfish at June 25, 2017 04:43 PM (7ciu+)
Posted by: Notsothoreau at June 25, 2017 04:44 PM (Lqy/e)
I think next weekend I'm going to fry up a batch of hot wings and then make creme brulee for dessert. Because why not.
Posted by: @DangerGirl (gab.ai) and her 1.21 Gigawatt SanityProd (tm) at June 25, 2017 04:44 PM (/o9Qk)
I sure hope that recipe is going to be in the cookbook!
Posted by: Hrothgar at June 25, 2017 04:44 PM (gwPgz)
Posted by: rickl at June 25, 2017 04:44 PM (sdi6R)
that reminds me of the lady who'd bring out a 2 liter of 7-Up and and fifth of vodka for everyone...when you're at a roping and "thirsty" it gets the job done!
Posted by: concrete girl at June 25, 2017 04:44 PM (EqvVS)
I've got a delish steamed one I'd love to share!
Posted by: gynneth paltrow at June 25, 2017 04:41 PM (RiTnx)
--------
***REJECTED***
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:44 PM (sBOL1)
Posted by: RedMindBlueState at June 25, 2017 04:46 PM (n6g6t)
Pro Tip: It tastes better when you call it maize!
Posted by: Lizawatha Warren at June 25, 2017 04:46 PM (gwPgz)
Posted by: Notsothoreau at June 25, 2017 04:46 PM (Lqy/e)
--------
***REJECTED***
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:44 PM (sBOL1)
I would consider it if she titled the recipe "Bad Clams"
Posted by: Peaches at June 25, 2017 04:46 PM (EgOr3)
I'm over on the side here finishing tabulating the different categories of what we've received so far, as of this morning. I'll be back in a bit.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:47 PM (sBOL1)
Posted by: Hadrian the Seventh at June 25, 2017 04:47 PM (uDQyq)
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:44 PM (sBOL1)
***REINSTATED***
Posted by: Hawaiian Judge in Grass Skirt and Coconut Bra at June 25, 2017 04:48 PM (PduNE)
I may keep a piece for breakfast tomorrow before sending both loaves with husband to his office.
Posted by: Jane D'oh at June 25, 2017 04:34 PM (PY9jH)
---
Your husband works at Graceland?
Also, supply recipe STAT.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 04:48 PM (QGoUX)
Posted by: Vic We Have No Party
go to
recipes@moroncookbook.com
for info
Posted by: concrete girl at June 25, 2017 04:48 PM (EqvVS)
in the last thread some impatient soul posted a recipe for peruvian green sauce. well, there's a peruvian restaurant i can recommend in nyc called pio pio that has the best rotisserie chicken in the world. with that green sauce on the side.
try it if you're in the area.
Posted by: musical jolly chimp at June 25, 2017 04:49 PM (WTSFk)
bit.ly/2s6dielikeamanbit.ly/2s6dielikeaman
Belongs in the food thread and the book thread. I reccomend it.
Posted by: tmitsss at June 25, 2017 04:49 PM (xlzu7)
Posted by: Hadrian the Seventh at June 25, 2017 04:51 PM (uDQyq)
Posted by: rickl at June 25, 2017 04:51 PM (sdi6R)
Posted by: Peaches at June 25, 2017 04:52 PM (EgOr3)
Posted by: rickl at June 25, 2017 04:53 PM (sdi6R)
Stage 2 and the satellites are about over the South Pole now.
Posted by: rickl at June 25, 2017 04:53 PM (sdi6R)
Are you at Vandenberg?
Posted by: Peaches at June 25, 2017 04:53 PM (EgOr3)
You had gruel?
We only had cold gravel!
Posted by: Hrothgar at June 25, 2017 04:54 PM (gwPgz)
Posted by: Peaches at June 25, 2017 04:54 PM (EgOr3)
I forgot the cookie sheet on the rack below the cheapo frozen pizza for lunch the other day and got a nice smoke cloud. Spouted a few oaths too.
Posted by: DaveA at June 25, 2017 04:54 PM (FhXTo)
Posted by: Skookumchuk at June 25, 2017 04:55 PM (QcWqC)
Pro Tip: It tastes better when you call it maize!
Posted by: Lizawatha Warren
Baby, I'm amaized at the way you love me all the time
Posted by: Paul McCartwheel at June 25, 2017 04:55 PM (IqV8l)
Posted by: DaveA at June 25, 2017 04:56 PM (FhXTo)
Posted by: Grump928(C) at June 25, 2017 04:56 PM (LTHVh)
cheapo frozen pizza for lunch the other day and got a nice smoke cloud.
Spouted a few oaths too.
Posted by: DaveA at June 25, 2017 04:54 PM (FhXTo)
I keep a sheet of heavy duty aluminum foil on the lower rack of my oven, always. Never needs washing and when it gets groty, you can just throw it out. No need to remember anything.
Posted by: Peaches at June 25, 2017 04:56 PM (EgOr3)
It's kind of "half scratch" but it's pretty good. Not sure if I should submit...
Posted by: Max Power at June 25, 2017 04:56 PM (QCc6B)
Posted by: Insomniac at June 25, 2017 04:56 PM (0mRoj)
Goy world problems.
Posted by: DaveA at June 25, 2017 04:56 PM (FhXTo)
Shake a couple of drops of Tabasco in there and you will be good to go.
Posted by: Kindltot at June 25, 2017 04:58 PM (mkDpn)
I sure hope that recipe is going to be in the cookbook!
Posted by: Hrothgar at June 25, 2017 04:44 PM (gwPgz)
I'll submit it, along with the Hawaiian banana bread the 'ettes asked for a few years ago, tomorrow.
Still feeling awful from lingering bronchitis topped with a head cold.
Posted by: Jane D'oh at June 25, 2017 04:59 PM (PY9jH)
Are you at Vandenberg?
Posted by: Peaches at June 25, 2017 04:53 PM (EgOr3)/i]
No, I'm in Pennsylvania and just watching on YouTube.
I heard CaliGirl say she might go out to watch the launch, though. I hope she got to see it.
Posted by: rickl at June 25, 2017 04:59 PM (sdi6R)
Posted by: Kindltot at June 25, 2017 04:59 PM (mkDpn)
Waiting in Toronto to get home. Flight has been delayed twice... two hours now.
Worse....every TV has the gay pride parade on.....but with warnings of graphic content every 15 minutes
I know that is OT, but pissing me off.
Posted by: westminsterdogshow at June 25, 2017 04:59 PM (cgzEU)
Posted by: rickl at June 25, 2017 04:59 PM (sdi6R)
Does it constantly overrule everything else in the kitchen?
Posted by: Insomniac at June 25, 2017 05:00 PM (0mRoj)
Posted by: IC at June 25, 2017 05:00 PM (gcme+)
https://www.youtube.com/watch?v=bIqdTnlZq30
"Who knew men in brown shirts could cause so much trouble?"
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:01 PM (QGoUX)
Posted by: Insomniac at June 25, 2017 04:56 PM (0mRoj)
Oh, I think it's pretty clear what Bluebell is into.....
Posted by: CharlieBrown'sDildo at June 25, 2017 05:01 PM (wYseH)
If we did a practice recipe is it good? Or do I need to resubmit it?
Posted by: westminsterdogshow at June 25, 2017 05:01 PM (cgzEU)
Waiting in Toronto to get home. Flight has been delayed twice... two hours now.
Worse....every TV has the gay pride parade on.....but with warnings of graphic content every 15 minutes
I know that is OT, but pissing me off.
Posted by: westminsterdogshow at June 25, 2017 04:59 PM (cgzEU)
Nonsense. They're perfectly normal, decent, moral - if not morally superior - folks just like everyone else.
Posted by: Insomniac at June 25, 2017 05:02 PM (0mRoj)
recipes@moroncookbook.com
for info
Posted by: concrete girl at June 25, 2017 04:48 PM (EqvVS)
i did
Posted by: Vic We Have No Party at June 25, 2017 05:02 PM (mpXpK)
cannot be copyrighted. Exact directions can. So you would need to
change the wording of the directions, as well as give us the source
material.
If you're not comfortable with that, that's okay.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 04:21 PM (sBOL1)
Wait...I was suppose to change the wording of the directions on recipes that came from another source? All the instructions said to do was 'list the source.' Not change the wording of the directions.
Posted by: Tami at June 25, 2017 05:02 PM (Enq6K)
Posted by: Mr. Peebles at June 25, 2017 05:02 PM (oVJmc)
Posted by: SarahW at June 25, 2017 05:03 PM (Sp1NT)
Can't go wrong with Legal Seafood. There used to be a really great one over there but I can't remember the name and it's probably gone anyway.
Posted by: Peaches at June 25, 2017 05:04 PM (EgOr3)
Posted by: Mr. Peebles at June 25, 2017 05:02 PM (oVJmc)
That ain't beard hair.
Posted by: Insomniac at June 25, 2017 05:04 PM (0mRoj)
Posted by: Hadrian the Seventh at June 25, 2017 05:04 PM (uDQyq)
Posted by: Hadrian the Seventh at June 25, 2017 05:04 PM (uDQyq)
Mix more thoroughly.
Don't overcook.
Don't undercook.
Posted by: Insomniac at June 25, 2017 05:05 PM (0mRoj)
https://www.youtube.com/watch?v=7tIwZg8F9b8
Posted by: rickl at June 25, 2017 05:05 PM (sdi6R)
westminsterdogshow, if you submitted and got an auto-reply back, you don't need to resubmit.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:05 PM (sBOL1)
https://www.youtube.com/watch?v=7tIwZg8F9b8
Posted by: rickl at June 25, 2017 05:05 PM (sdi6R)
*yawn*
Let me know when they get to SpaceXXX.
Posted by: Insomniac at June 25, 2017 05:06 PM (0mRoj)
I'm just following the adage, "If they give ruled paper, write the other way" (or I'm just an idiot).
Posted by: JT in KC at June 25, 2017 05:07 PM (FoSz+)
Appetizers/Snacks: 49
Bread: 22
Drinks: 35
Desserts: 56
Main Dish: 127
Veggies/Sides: 40
For the Grill: 14
Other: 26
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:07 PM (sBOL1)
Well I hope you're showing your approval! Remember, if you're not always telling LGBTs how wonderful they are you're nothing but a hater with the blood of their suicides on your hands.
Posted by: Hadrian the Seventh at June 25, 2017 05:08 PM (uDQyq)
Posted by: Princess Ariel at June 25, 2017 05:09 PM (79+/S)
process. Don't worry. That's why we are asking for sources (or that's
at least one reason).
=======
You're going to go to all the sources listed with each recipe and see if the directions submitted are word for word the directions on the source site and if necessary rewrite them?
Posted by: Tami at June 25, 2017 05:09 PM (Enq6K)
Posted by: cicero kid at June 25, 2017 05:09 PM (vJE0v)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:10 PM (QGoUX)
Posted by: Hrothgar at June 25, 2017 05:10 PM (gwPgz)
Posted by: cicero kid at June 25, 2017 05:11 PM (vJE0v)
How many have hobo as an ingredient?
Posted by: Hadrian the Seventh at June 25, 2017 05:11 PM (uDQyq)
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:07 PM (sBOL1)
Oh, you big fakers!
Where are the real men?
Real men grill!
They don't make desserts, they don't make veggies, they don't mince about and ask for dressing on the side!
THEY GRILL!
I am disgusted.
Posted by: CharlieBrown'sDildo at June 25, 2017 05:11 PM (wYseH)
Just sayin'.
Posted by: Skookumchuk at June 25, 2017 05:12 PM (QcWqC)
An Everlasting Meal: Cooking with Economy and Grace https://www.amazon.com/dp/143918187X/ref=cm_sw_r_cp_api_TMcuzbZY4JYM3
Posted by: Notsothoreau at June 25, 2017 05:13 PM (Lqy/e)
THEY GRILL!
I am disgusted.
Posted by: CharlieBrown'sDildo at June 25, 2017 05:11 PM (wYseH)
------------
So you're saying you want me to throw out all the recipes you submitted to me already, or what?
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:14 PM (sBOL1)
Boston to recommend? I'll be there in July on a business trip and
staying at the Hilton in the waterfront area.
Posted by: IC at June 25, 2017 05:00 PM
I concur on Legal Seafood. The waterfront area has a lot of really good places these days, but keep in mind that if you're in the Hilton between Broad and Batterymarch Streets, you're also an easy walk or a very quick cab ride of the North End and some phenomenal Italian restaurants.
Posted by: RedMindBlueState at June 25, 2017 05:14 PM (n6g6t)
Posted by: DaveA at June 25, 2017 05:14 PM (FhXTo)
Or, rather, I should say when Weasel got me into this.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:15 PM (sBOL1)
Posted by: DaveA at June 25, 2017 05:15 PM (FhXTo)
Posted by: RedMindBlueState at June 25, 2017 05:14 PM (n6g6t)
------------
Ooh ooh ooh ooh Fratelli Pagliucca.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:15 PM (sBOL1)
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:15 PM (sBOL1)
---
The Clown Brothers?
I don't do the clown scene.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:16 PM (QGoUX)
Posted by: Vic We Have No Party
Just convert all the measurements to metric. They'll never figure out what happened.
Posted by: Lincoln Chaffee at June 25, 2017 05:17 PM (vRcUp)
I heard CaliGirl say she was going to try to watch it. I hope she's there.
Posted by: rickl at June 25, 2017 04:02 PM (sdi6R)
I saw it. When I came inside it shook my house. The doors and windows were rattling. You couldn't miss it.
Posted by: CaliGirl at June 25, 2017 05:17 PM (Ri/rl)
Posted by: BumperStickerist at June 25, 2017 05:17 PM (uBKPR)
recommend? I'll be there in July on a business trip and staying at the
Hilton in the waterfront area.
Posted by: IC at June 25, 2017 05:00 PM (gcme+)
Anything run by Barbara Lynch will be good, but ask Jackstraw for some good insider advice.
Posted by: CharlieBrown'sDildo at June 25, 2017 05:17 PM (wYseH)
Union Oyster House, I believe the oldest restaurant in America.
The 'American Bouillabaisse' is one if the finest meals I've had.
Posted by: JT in KC at June 25, 2017 05:17 PM (FoSz+)
Other: 26
---
???
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:10 PM (QGoUX)
Also wondering . . . ???
Posted by: Peaches at June 25, 2017 05:18 PM (EgOr3)
Heat up a pan.
Toss a steak in it.
Finish a beer.
Flip the steak.
Finish another beer.
Figure it's done.
Posted by: BumperStickerist at June 25, 2017 05:19 PM (uBKPR)
Posted by: Peaches at June 25, 2017 05:18 PM (EgOr3)
---
Recipes for hobo jerky and Greek Fire.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:19 PM (QGoUX)
Posted by: Grump928(C) at June 25, 2017 05:19 PM (LTHVh)
Posted by: CaliGirl at June 25, 2017 05:17 PM (Ri/rl)
SUPER COOL!!!!!
Posted by: Peaches at June 25, 2017 05:19 PM (EgOr3)
Are you going to be making and testing the recipes?
If yes, maybe that's something that would be cool to put on YouTube?
Posted by: shibumi at June 25, 2017 05:20 PM (aT+Bx)
Tami, all I can say is I knew this would take longer than #twoweeks when I got myself into this.
Or, rather, I should say when Weasel got me into this.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:15 PM (sBOL1)
Delegate bluebell, delegate.....
Posted by: Tami at June 25, 2017 05:20 PM (Enq6K)
Posted by: logprof, with added covfefe and Macedonian content at June 25, 2017 05:20 PM (GsAUU)
Posted by: rickl at June 25, 2017 05:20 PM (sdi6R)
Thinkin' of changing my name to Ellie Three Scoops.
(In all honesty, it would have been four scoops, but there was only enough left for three.)
Posted by: Elinor, Who Usually Looks Lurkily at June 25, 2017 05:21 PM (NqQAS)
Heat up two quarts of vodka.
Boil a chicken breast in it for 10 minutes
Add penne.
Boil another 10 minutes.
Take off heat.
Dump in 1 cup heavy cream, salt and pepper to taste.
Posted by: BumperStickerist at June 25, 2017 05:21 PM (uBKPR)
I'm sorry you're out of beer.
Posted by: Peaches at June 25, 2017 05:22 PM (EgOr3)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 05:22 PM (QGoUX)
Good morning to all you 'rons, 'ettes, lurkers, and lurkettes. Welcome once again to the stately, prestigious, internationally acclaimed and high-class Sunday Afternoon Food Thread, where men are men, all the 'ettes are gorgeous (and naked under their aprons), knives are always sharp and never used to cut tofu or kale, and special snowflakes starve to death. And unlike other AoSHQ threads, the Sunday Afternoon Food Thread is so hoity-toity, we have a book! And bacon...
Clear plagiarism.You'll be hearing from my lawyer.
Good DAY, sir!
Posted by: OregonMuse, AoSHQ Thought Leader at June 25, 2017 05:24 PM (L5xfm)
Posted by: Grump928(C) at June 25, 2017 05:24 PM (LTHVh)
I submitted a Classic Marinara Sauce which can be used for main dish pastas, on green beans as a side, in lasagna as an ingredient, etc.
So, "Other."
Posted by: Love Gun at June 25, 2017 05:24 PM (no0Da)
rib eye steaks or 2 New York strip steaks, 1 1/2-inch thick
vegetable oil, to coat
kosher salt & fresh ground pepper
Remove steak(s) from fridge and start bringing them to room temperature.
After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
When oven reaches temperature, remove the pan and place it on a burner over high heat.
Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
Serve whole or slice thin and fan onto plate.
Posted by: Grump928(C) at June 25, 2017 05:26 PM (LTHVh)
Posted by: Tami at June 25, 2017 05:20 PM (Enq6K)
--------
Don't worry, Tami - I have lots of offers of help. I'll be okay, I promise!
I'm not revealing what the "Other" recipes are.* You'll just have to buy the book and see for yourself.
*Mainly because I was just tabbing through the file noting categories.
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:26 PM (sBOL1)
it's a classic french side dish, so just about everybody has it, including julia child, but it's really good and simple:
slice potatoes very thin. layer in a buttered casserole dish. dot with butter, salt & pepper. add another layer, butter, salt & pepper until it's about 1-2" deep. optional: sprinkle minced onion as well. cook @ 350-450 degrees (?) for about 30 minutes (?) or until done (browned and crispy on the sides.
it's really good.
Posted by: musical jolly chimp at June 25, 2017 05:26 PM (WTSFk)
THEY GRILL!
I am disgusted.
Posted by: CharlieBrown'sDildo at June 25, 2017 05:11
---------
I saw the paltry 14 submissions for The Grill, and figured that Real Men grilling don't have recipes. They just do it. While drinking. And don't write a damn thing down. But it tastes great.
Posted by: olddog in mo at June 25, 2017 05:27 PM (Dhht7)
Posted by: Weasel at June 25, 2017 05:27 PM (Sfs6o)
Posted by: cfo mom at June 25, 2017 05:27 PM (RfzVr)
Posted by: JEM at June 25, 2017 05:28 PM (TppKb)
Posted by: fly gal at June 25, 2017 04:11 PM (W78yZ)
Add a bottle of iodine to that and you can pretend it's The Balvenie Double Wood.
Posted by: naturalfake at June 25, 2017 05:28 PM (9q7Dl)
Posted by: fly gal at June 25, 2017 04:11 PM (W78yZ)
Add a bottle of iodine to that and you can pretend it's The Balvenie Double Wood.
Posted by: naturalfake at June 25, 2017 05:28 PM (9q7Dl)
And a little murky seawater for that extra piquance.
Posted by: Insomniac at June 25, 2017 05:28 PM (0mRoj)
Posted by: OregonMuse, AoSHQ Thought Leader at June 25, 2017 05:24 PM (L5xfm)
Is it plagiarism if you are the only one who noticed?
Posted by: CharlieBrown'sDildo at June 25, 2017 05:28 PM (wYseH)
Tragic, yes, but I'm on my way out to correct that in just a few!
Posted by: Elinor, Who Usually Looks Lurkily at June 25, 2017 05:29 PM (NqQAS)
Posted by: BumperStickerist at June 25, 2017 05:29 PM (uBKPR)
Posted by: Lizzy at June 25, 2017 05:30 PM (NOIQH)
Posted by: musical jolly chimp at June 25, 2017 05:26 PM (WTSFk)
Potatoes Anna is heaven! Haven't made them in ages. But, yes, so incredibly good.
Posted by: Peaches at June 25, 2017 05:31 PM (EgOr3)
Posted by: Hadrian the Seventh
I have a really interesting recipe for baby back ribs.
Posted by: Margaret Sanger at June 25, 2017 05:32 PM (vRcUp)
Posted by: CharlieBrown'sDildo at June 25, 2017 05:28
--------
I noticed. Need a witness, OM?
Posted by: olddog in mo at June 25, 2017 05:32 PM (Dhht7)
Posted by: Insomniac at June 25, 2017 05:32 PM (0mRoj)
Posted by: Lizzy at June 25, 2017 05:32 PM (NOIQH)
Posted by: CharlieBrown'sDildo at June 25, 2017 05:28 PM (wYseH)No shit.
Posted by: Sheriff Joe Biden at June 25, 2017 05:33 PM (EgOr3)
Posted by: OregonMuse, AoSHQ Thought Leader at June 25, 2017 05:24 PM (L5xfm)
Is it plagiarism if you are the only one who noticed?
Posted by: CharlieBrown'sDildo at June 25, 2017 05:28 PM (wYseH)
If a plagiarist rips off someone else's work in a forest and a tree falls on him, does anyone really give a shit?
Posted by: Insomniac at June 25, 2017 05:34 PM (0mRoj)
Posted by: CharlieBrown'sDildo at June 25, 2017 05:28 PM (wYseH)No shit.
Common practice in the Ivy Leagues
Posted by: Nevergiveup at June 25, 2017 05:34 PM (SjImc)
Hmmmm.
I guess I'll submit my Scientific BBQ Brisket and Rib Cookery dealio though it's not really a recipe but a simple methodology for perfect brisket or ribs every time.
No silly wrapping voodoo or dumb brisket tricks necessary morons.
She brisketed me with SCIENCE!
Posted by: naturalfake at June 25, 2017 05:34 PM (9q7Dl)
I gave changed my guacamole recipe
Avacados- depending on how big a batch you want- I start with 4 large.
1 clove minced garlic
shredded parmesan - to taste
Fresh lime- to taste
Posted by: Ben Had at June 25, 2017 05:35 PM (fhkpO)
Today's droneship landing looked smooth as silk, in contrast to Friday's, which looked rather exciting. I can't wait to see the video of that one.
Posted by: rickl at June 25, 2017 05:35 PM (sdi6R)
Posted by: Margaret Sanger at June 25, 2017 05:32 PM (vRcUp)
This might be the most awful comment I have ever read here. Certainly in the top ten.
My cognitive dissonance is flaring up.
Laugh
vomit
shudder
chuckle
Posted by: CharlieBrown'sDildo at June 25, 2017 05:37 PM (wYseH)
I have reservations about the reservations I made for our trips to the reservations.
Posted by: Jack Sock at June 25, 2017 05:38 PM (IDPbH)
Posted by: AltonJackson at June 25, 2017 05:39 PM (KCxzN)
THEY GRILL!
I am disgusted.
Posted by: CharlieBrown'sDildo at June 25, 2017 05:11
---------
I saw the paltry 14 submissions for The Grill, and figured that Real Men grilling don't have recipes. They just do it. While drinking. And don't write a damn thing down. But it tastes great.
Posted by: olddog in mo at June 25, 2017 05:27 PM (Dhht7)
OK... wheres the damn website...
Posted by: Don Q., at June 25, 2017 05:40 PM (NgKpN)
Avacados- depending on how big a batch you want- I start with 4 large.
1 clove minced garlic
shredded parmesan - to taste
Fresh lime- to taste
Posted by: Ben Had at June 25, 2017 05:35 PM (fhkpO)
That sounds really good. Never thought of parmesan in guac but I can taste it in my mind. It absolutely needs garlic, which many people leave out. Of course, I just buy the packet of guac mix and use that. I'm hopeless.
Posted by: Peaches at June 25, 2017 05:40 PM (EgOr3)
Posted by: Nevergiveup at June 25, 2017 05:44 PM (SjImc)
Police Officers with shotguns surrounded a house in a town where a Moron lives? Should I be concerned?
Posted by: Nevergiveup at June 25, 2017 05:44 PM (SjImc)
Can you elaborate?
Posted by: Peaches at June 25, 2017 05:45 PM (EgOr3)
Posted by: Don Q., at June 25, 2017 05:40 PM (NgKpN)
------------
👇👇👇👇👇👇👇👇👇
Posted by: bluebell ~ now in glorious Red Sox red! at June 25, 2017 05:45 PM (sBOL1)
Have to use the shredded parmesan not the grated.
Posted by: Ben Had at June 25, 2017 05:46 PM (fhkpO)
Posted by: Don Q., at June 25, 2017 05:40 PM
----------
For recipe submissions? moroncookbook.com
Posted by: olddog in mo at June 25, 2017 05:46 PM (Dhht7)
Posted by: Nevergiveup at June 25, 2017 05:44 PM (SjImc)
Do you own a dog?
Posted by: Insomniac at June 25, 2017 05:47 PM (0mRoj)
Posted by: Ben Had at June 25, 2017 05:46 PM (fhkpO)
Yeah, grated would turn to mush, I get that. I'm also going to be on the lookout for the Argentine shrimp. Because I could eat lobster every day for the rest of my life and never tire of it.
Posted by: Peaches at June 25, 2017 05:48 PM (EgOr3)
Posted by: Nevergiveup at June 25, 2017 05:44 PM (SjImc)
Can you elaborate?
Posted by: Peaches at June 25, 2017 05:45 PM (EgOr3)
No, the person I am targeting will know
Posted by: Nevergiveup at June 25, 2017 05:49 PM (SjImc)
Posted by: Peaches at June
suppose the lobster every day reminds you of your childhood.
Posted by: yankeefifth at June 25, 2017 05:49 PM (0wem/)
Posted by: Nevergiveup at June 25, 2017 05:50 PM (SjImc)
Posted by: Cannibal Bob at June 25, 2017 05:51 PM (7iUYS)
Posted by: Insomniac at June 25, 2017 05:47 PM (0mRoj)
Does your dog bite?
Posted by: Nevergiveup at June 25, 2017 05:50 PM (SjImc)
No, Monsieur, my dog does not bite.
Posted by: Insomniac at June 25, 2017 05:51 PM (0mRoj)
Posted by: yankeefifth at June 25, 2017 05:49 PM (0wem/)Well, that, too. But it's literally one of the best tasting things I have ever put in my mouth. Funny thing is, way back in the olden days, the NE prisons used to serve the convicts lobster all the time . . . nobody wanted it. Maybe they just didn't have any melted butter, I dunno!
Posted by: Peaches at June 25, 2017 05:52 PM (EgOr3)
Posted by: lurker at June 25, 2017 05:53 PM (dCE/d)
Posted by: Ben Had at June 25, 2017 05:54 PM (fhkpO)
Posted by: Duke Lowell at June 25, 2017 05:54 PM (kTF2Z)
*types*
*deletes*
Posted by: Insomniac at June 25, 2017 05:54 PM (0mRoj)
Posted by: Duncanthrax at June 25, 2017 05:54 PM (DMUuz)
Posted by: yankeefifth at June 25, 2017 05:55 PM (0wem/)
Posted by: Margaret Sanger at June 25, 2017 05:32 PM (vRcUp)
I don't know whether to ban your ass or give you a medal.
Posted by: OregonMuse, AoSHQ Thought Leader at June 25, 2017 05:55 PM (4xNSC)
Posted by: Cannibal Bob at June 25, 2017 05:55 PM (7iUYS)
When did you submit, and what was the name of the recipe? If it was before today, I can check. If it was today, I won't know until tomorrow.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 05:55 PM (sBOL1)
Don Quixote's Hawaii BBQ Ham.... great for parties....
Posted by: Don Q., at June 25, 2017 05:58 PM (NgKpN)
Posted by: IC at June 25, 2017 04:02 PM
For some values of BBQ.
Posted by: Duncanthrax at June 25, 2017 05:58 PM (DMUuz)
Posted by: Hadrian the Seventh at June 25, 2017 05:58 PM (DEDYK)
regulation against feeding your staff lobster too frequently. Funny how
scarcity affects what people want.
Posted by: yankeefifth at June 25, 2017 05:55 PM (0wem/)
They basically thought of them as sea "bugs." And, who knows, probably cooked 'em wrong, although it's the easiest, fastest thing in the world to cook (not talkin' broiled here, wouldn't give you a nickel for a broiled lobstah).
Posted by: Peaches at June 25, 2017 05:58 PM (EgOr3)
Posted by: wisenheimer at June 25, 2017 05:58 PM (iznPC)
Posted by: Weasel at June 25, 2017 05:59 PM (Sfs6o)
Posted by: Rock Lobster at June 25, 2017 05:59 PM (Tyii7)
Posted by: Cannibal Bob at June 25, 2017 06:00 PM (7iUYS)
How would you cook it?
Posted by: Ben Had at June 25, 2017 06:02 PM (fhkpO)
Posted by: Weasel at June 25, 2017 05:59 PM (Sfs6o)
I'm sure bluebell would not want you to inconvenience yourself . . .
Posted by: Peaches at June 25, 2017 06:02 PM (EgOr3)
How would you cook it?
Posted by: Ben Had at June 25, 2017 06:02 PM (fhkpO)
In a huge pot.
Posted by: Insomniac at June 25, 2017 06:03 PM (0mRoj)
Posted by: Weasel at June 25, 2017 05:59 PM (Sfs6o)
-------
Thanks, Weasel. I'm waiting for lurker at 216 to let me know if I need to check.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:05 PM (sBOL1)
Posted by: Ben Had at June 25, 2017 06:02 PM (fhkpO)
In a big pot, but you don't have to boil them. You can steam them. I would cook a 3 pound lobster for about 12 minutes.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:05 PM (wYseH)
My grocery store has also started carrying huge lobsters- maybe 3-5 lb range.
How would you cook it?
Posted by: Ben Had at June 25, 2017 06:02 PM (fhkpO)
Go with the smaller end of the weight scale (for tenderness). Then google "steamed lobster." Some people boil 'em but I think steaming is better. Up to you. Not hard. And the "scream" you will hear is not actual screaming just the air getting out of the shells when they hit the boiling water/steam. However, it's not for the squeamish.
Posted by: Peaches at June 25, 2017 06:07 PM (EgOr3)
Good DAY, sir!
Posted by: OregonMuse, AoSHQ Thought Leader at June 25, 2017 05:24 PM
I gotta agree. And the bit about 'ettes being nekkid under their aprons was sexist. What about the 'rons being nekkid under their kilts? What about 'rons AND 'ettes being nekkid under their chaps?
And it's not just the plagiarism. Really, it's the aspirational branding he's attempting. What next, ripping off the GAINZZ brand?
I will contribute 500 quatloos to your legal GoFunMe, once you set it up.
Posted by: Duncanthrax at June 25, 2017 06:07 PM (DMUuz)
Posted by: Peaches at June 25, 2017 05:58 PM (EgOr3)
The modern lobster fishery is pretty sophisticated. They catch them then send them through a pretty involved process to purge them of the crap that lobsters tend to eat.
I'll bet a lobster fresh from the ocean runs a chance of tasting, literally, like shit.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:07 PM (wYseH)
Posted by: CharlieBrown'sDildo at June
well the plus of steaming is you can listen to their screams longer.
Posted by: yankeefifth at June 25, 2017 06:07 PM (0wem/)
Posted by: wisenheimer
And why is there a stigma against feet in the kitchen? As if they were unsanitary.
Posted by: Quentin Tarantino at June 25, 2017 06:08 PM (xAvrH)
Posted by: Ben Had at June 25, 2017 06:08 PM (fhkpO)
Posted by: CharlieBrown'sDildo at June 25, 2017 06:07 PM (wYseH)
I'm here to tell you that's 100 percent incorrect.
Posted by: Peaches at June 25, 2017 06:08 PM (EgOr3)
Posted by: Rock Lobster at June 25, 2017 06:09 PM (Tyii7)
Posted by: Peaches at June 25, 2017 06:07 PM (EgOr3)
------------
^^^This^^^.
I like the taste of lobster, but it doesn't like me. I've never been so sick in all my life as from eating boiled or steamed whole lobster. And yes, it was cooked correctly; no one else got sick. In fact, it happened twice before I connected the dots (shut up, CBD).
But it's awfully grim to cook them at home - I just can't. Thankfully, they make me sick and my husband worked on a lobster boat for a bit, so he won't touch them either. So, no lobstahs here.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:10 PM (sBOL1)
Posted by: yankeefifth at June 25, 2017 06:07 PM (0wem/)
"The Silence Of The Lobsters"
Posted by: CharlieBrown'sDildo at June 25, 2017 06:10 PM (wYseH)
Posted by: fly gal at June 25, 2017 06:10 PM (W78yZ)
"Like I said, if your panty is full of expensive breads and cereals, and if you're in good health, you may want to wait until just before your next trip to the grocery store before watching... otherwise you're gonna end up throwing out a lot of "food" (if you can still call it that)!"
Posted by: qdpsteve at June 25, 2017 06:10 PM (eMKNe)
Posted by: Peaches at June 25, 2017 06:08 PM (EgOr3)
Please to explain!
Posted by: CharlieBrown'sDildo at June 25, 2017 06:11 PM (wYseH)
Posted by: yankeefifth at June 25, 2017 06:07 PM (0wem/)
"The Silence Of The Lobsters"
Posted by: CharlieBrown'sDildo at June 25, 2017 06:10 PM (wYseH)
I picked up one of the lobsters and I ran. He felt so heavy. And it was cold, so very cold.
Posted by: Clarisse Starling at June 25, 2017 06:11 PM (0mRoj)
Posted by: Grump928(C) at June 25, 2017 06:11 PM (LTHVh)
Posted by: Ben Had at June 25, 2017 06:11 PM (fhkpO)
Posted by: Monkfish at June 25, 2017 06:11 PM (7ciu+)
LOL!!!! YOu gotta introduce your friend to the seafood tart!
Posted by: Peaches at June 25, 2017 06:11 PM (EgOr3)
Posted by: yankeefifth at June 25, 2017 06:11 PM (0wem/)
Posted by: qdpsteve at June 25, 2017 06:12 PM (eMKNe)
Posted by: Grump928(C) at June 25, 2017 06:13 PM (LTHVh)
Posted by: Mr Aspirin Factory at June 25, 2017 06:13 PM (89T5c)
I'm here to tell you that's 100 percent incorrect.
Posted by: Peaches at June 25, 2017 06:08 PM (EgOr3)
Please to explain!
Posted by: CharlieBrown'sDildo at June 25, 2017 06:11 PM (wYseH)
I grew up on lobsters . . . (Masshole by birth and upbringing) . . . we'd go down to the docks and buy 'em right off the boat. In HS, my cousins' uncle had a beach house and we'd put our own pots out. Always, always ate 'em right out of the sea. But, I think you are in NJ (??) so your results will most assuredly vary.
Posted by: Peaches at June 25, 2017 06:13 PM (EgOr3)
But it's awfully grim to cook them at home - I just can't. Thankfully, they make me sick and my husband worked on a lobster boat for a bit, so he won't touch them either. So, no lobstahs here.
Posted by: bluebell ~ Eat, post, love at June
Really? I worked on a cattle ranch for a while and never had any problems eating beef. Let me tell you, spit roasting a cow is a whole lot messier than boiling a lobster.
Posted by: yankeefifth at June 25, 2017 06:14 PM (0wem/)
Been getting into cast iron cooking, but it's summer and don't want to heat and smoke up kitchen. Plus don't have to clean stove-top.
Posted by: olddog in mo at June 25, 2017 06:14 PM (Dhht7)
Posted by: The Grapes of Crush at June 25, 2017 06:14 PM (DMUuz)
Posted by: Ben Had at June 25, 2017 06:11 PM (fhkpO)
That's scary. I don't know what you are talking about but I would not, under any circumstances, buy a dead lobster.
Posted by: Peaches at June 25, 2017 06:16 PM (EgOr3)
Posted by: Grump928(C) at June 25, 2017 06:16 PM (LTHVh)
upbringing) . . . we'd go down to the docks and buy 'em right off the
boat. In HS, my cousins' uncle had a beach house and we'd put our own
pots out. Always, always ate 'em right out of the sea. But, I think you
are in NJ (??) so your results will most assuredly vary.
Posted by: Peaches at June 25, 2017 06:13 PM (EgOr3)
Thank you.
That makes a lot more sense than what I was told and read. I think you are correct...the processing is for shipping them.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:17 PM (wYseH)
Posted by: yankeefifth at June 25, 2017 06:18 PM (0wem/)
Posted by: yankeefifth at June 25, 2017 06:14 PM (0wem/)
-------
Trust me, it's not the cooking that put him off.
Do you know what it's like working on a lobster boat? I'll bet Peaches does.
Let's just say I'm glad he did it, because he never ever had a problem changing our babies' messy diapers or cleaning up their vomit, because he said nothing even came close to the smell of the lobster chum.
Bon appetit, y'all.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:18 PM (sBOL1)
Posted by: yankeefifth at June 25, 2017 06:18 PM (0wem/)
Make sure the thermidor reads at least 212 degrees Fahrenheit before putting the lobster in.
Posted by: Insnomniac at June 25, 2017 06:19 PM (0mRoj)
Posted by: Ben Had at June 25, 2017 06:19 PM (fhkpO)
Do you know what it's like working on a lobster boat? I'll bet Peaches does.
Let's just say I'm glad he did it, because he never ever had a problem changing our babies' messy diapers or cleaning up their vomit, because he said nothing even came close to the smell of the lobster chum.
Bon appetit, y'all.
Posted by: bluebell ~ Eat, post, love at June
eww. got it.
Posted by: yankeefifth at June 25, 2017 06:19 PM (0wem/)
I used to love oysters on the half shell when I lived in FL. And had a
favorite place to get them cheap. After many years I just had them again
in Portland and ugh. Has my taste changed or did they suck?
Posted by: Cannibal Bob at June 25, 2017 06:00 PM
I can't eat any oysters except Gulf oysters. The others taste funny and I don't like them. I ate some in Brittany years ago and they were crap. People were having fits over how delicious they were and I didn't finish mine. Pacific and Atlantic oysters don't taste right either. It is like your palate gets set with them in your early life or something.
Posted by: Lester at June 25, 2017 06:19 PM (LfJIn)
Posted by: qdpsteve at June 25, 2017 06:20 PM (eMKNe)
Posted by: Meremortal at June 25, 2017 06:20 PM (3myMJ)
Free at last, free at last.
Posted by: Grampa Rock Lobster at June 25, 2017 06:20 PM (Tyii7)
Posted by: Eric the Red at June 25, 2017 06:20 PM (jm1YL)
upbringing)
Posted by: Peaches at June 25, 2017 06:13 PM (EgOr3)
That explains a lot.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:20 PM (wYseH)
Posted by: Tinfoilbaby at June 25, 2017 06:20 PM (KCmMX)
Posted by: Grump928(C) at June 25, 2017 06:22 PM (LTHVh)
Posted by: Eric the Red at June 25, 2017 06:23 PM (jm1YL)
Posted by: Meremortal at June 25, 2017 06:23 PM (3myMJ)
Posted by: Grump928(C) at June 25, 2017 06:23 PM (LTHVh)
others taste funny and I don't like them.
Posted by: Lester at June 25, 2017 06:19 PM (LfJIn)
Interesting. I am just the opposite, although I will eat Gulf oysters cooked, especially in a Po' Boy or those incredible wood-fire roasted ones in New Orleans.
Actually, I will eat Gulf oysters raw, but I find them adequate at best compared to cold water oysters.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:24 PM (wYseH)
Posted by: Grump928(C) at June 25, 2017 06:23 PM (LTHVh)
Where does crab fall into your hierarchy?
Posted by: Insnomniac at June 25, 2017 06:24 PM (0mRoj)
Damned straight. Still plenty of lead in the ol' pencil.
Posted by: Grampa Rock Lobster at June 25, 2017 06:24 PM (Tyii7)
If someone else cracks them, with the shrimp. If I have to crack them, down with the mussels.
Posted by: Grump928(C) at June 25, 2017 06:25 PM (LTHVh)
Posted by: Tinfoilbaby at June 25, 2017 06:25 PM (KCmMX)
Posted by: Tuna at June 25, 2017 06:25 PM (jm1YL)
Posted by: cfo mom at June 25, 2017 05:27 PM
~~~~~
Speaking of ricotta...was at a nice Italian restaurant a few weeks ago and ordered the fresh mozzarella ball appetizer. When I cut into it, out burst the most delicious, creamy ricotta I have ever tasted. Don't know how they did it, and I couldn't find any "seams" in the mozz, etc. But it was awesome.
Posted by: IrishEi at June 25, 2017 06:25 PM (HiDrR)
Posted by: Grump928(C) at June 25, 2017 06:26 PM (LTHVh)
Her Majesty loves them. Half a dozen chargrilled oysters are her usual Saturday restaurant appetizer. A few years ago she was visiting her native New Zealand and all around the coast of the South Island were oyster stands where she'd stop and gorge.
Posted by: Hadrian the Seventh at June 25, 2017 06:27 PM (DEDYK)
Agreed. I prefer some good scallops.
Posted by: Tuna at June 25, 2017 06:27 PM (jm1YL)
---------
Appalachicola oysters on the half shell.
Posted by: Weasel at June 25, 2017 06:28 PM (Sfs6o)
Posted by: Grampa Rock Lobster at June 25, 2017 06:28 PM (Tyii7)
Posted by: Tinfoilbaby at June 25, 2017 06:29 PM (KCmMX)
Posted by: Grampa Rock Lobster at June 25, 2017 06:28 PM (Tyii7)
^This.
Posted by: Insnomniac at June 25, 2017 06:29 PM (0mRoj)
You put you claw right on the issue, Grampa.
Posted by: Grump928(C) at June 25, 2017 06:29 PM (LTHVh)
Posted by: Mike Hammer, etc., etc. at June 25, 2017 06:30 PM (OdK9v)
Posted by: Ben Had at June 25, 2017 06:30 PM (fhkpO)
Question. Who does Bluebell sell our emails addresses too?
Posted by: Cannibal Bob at June 25, 2017 06:30 PM (7iUYS)
Posted by: Hadrian the Seventh at June 25, 2017 05:58 PM
~~~~~
Your Queen is correct! Saw some clips of shrimp "farms" in SE Asia that would make your skin crawl. They are literally swimming in sewage.
Posted by: IrishEi at June 25, 2017 06:30 PM (HiDrR)
Posted by: olddog in mo at June 25, 2017 06:31 PM (Dhht7)
------
Change your nic?
Posted by: olddog in mo at June 25, 2017 06:31 PM (Dhht7)
Damn. Just fat fingers.
Posted by: Insomniac at June 25, 2017 06:32 PM (0mRoj)
Posted by: Cannibal Bob at June 25, 2017 06:30 PM (7iUYS)
----------
*shifty eyes*
I don't know what you're talking about.
*shifty eyes*
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:32 PM (sBOL1)
Like there's a shortage or something.
Posted by: Tuna at June 25, 2017 06:32 PM (jm1YL)
Posted by: Grampa Rock Lobster at June 25, 2017 06:28 PM
~~~~~
Scallops are outrageously expensive. In fact, a lot of restaurants (even Red Lobster) have taken them off the menu specifically because of what you mention. In order to make a profit, they can't give you a plate full of them without charging you $50 for the meal, and people get upset with the measly portion they are given.
Posted by: IrishEi at June 25, 2017 06:33 PM (HiDrR)
I could end the affliction of constipation for all of humanity.
Posted by: JT in KC at June 25, 2017 06:33 PM (FoSz+)
Posted by: Asian Shrimps at June 25, 2017 06:33 PM (Tyii7)
Posted by: Tuna at June 25, 2017 06:27 PM (jm1YL)
I could eat scallops every day! My go-to order at swanky seafood restaurants. For lobster, you want to eat it at home. And, first, you cover the table with many layers of newspaper (except nobody has that anymore!), so you can just bundle it up and throw it out when you are done making a huge mess!
Posted by: Peaches at June 25, 2017 06:34 PM (EgOr3)
Posted by: Ben Had at June 25, 2017 06:34 PM (fhkpO)
Posted by: Grump928(C) at June 25, 2017 06:35 PM (LTHVh)
Posted by: Cannibal Bob at June 25, 2017 06:36 PM (7iUYS)
produced so much more young that you could take all the small lobsters
without harming the crop if you let the big ones go.
Posted by: Grump928(C) at June 25, 2017 06:22 PM (LTHVh)
The limit, iirc, is 1.5 pounds. Under that, you had to throw it back.
Posted by: Peaches at June 25, 2017 06:36 PM (EgOr3)
Posted by: tbodie at June 25, 2017 06:36 PM (sNYFR)
Posted by: Joe's All-U-Can-Eat Hushpuppies and Fries at June 25, 2017 06:37 PM (Tyii7)
Has anyone metioned Rocky Mountain Oysters yet?
Posted by: tbodie at June 25, 2017 06:36 PM (sNYFR)
Nobody had the balls.
Posted by: Insomniac at June 25, 2017 06:37 PM (0mRoj)
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
Posted by: Grump928(C) at June 25, 2017 06:37 PM (LTHVh)
"Less naggin', more baggin'!!"
Posted by: qdpsteve at June 25, 2017 06:38 PM (eMKNe)
Posted by: Insnomniac at June 25, 2017 06:19 PM (0mRoj)
You should never eat shellfish in French revolution calendar months with an "R"
Posted by: Kindltot at June 25, 2017 06:38 PM (mkDpn)
Posted by: Tuna at June 25, 2017 06:38 PM (jm1YL)
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
I have. They have their place, but they're nowhere near as good as the real thing.
Posted by: Insomniac at June 25, 2017 06:38 PM (0mRoj)
Posted by: Grump928(C) at June 25, 2017 06:38 PM (LTHVh)
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
Probably all of us....
Posted by: CharlieBrown'sDildo at June 25, 2017 06:38 PM (wYseH)
Posted by: Cannibal Bob
-------
Bwahahaha.
Pffft
We've already sorted through them and sold them, by geographic area, demographic, interest, political/social profile, and psychological profile.
Posted by: Gloogle at June 25, 2017 06:38 PM (OdK9v)
Posted by: Meremortal
Back when cooking was considered women's work, men had to identify as women in order to participate in cooking contests.
Posted by: Steve and Cold Bear at June 25, 2017 06:39 PM (xAvrH)
Posted by: tbodie at June 25, 2017 06:39 PM (sNYFR)
Posted by: Ben Had at June 25, 2017 06:34 PM (fhkpO)
Will be in truffle territory during truffle season in Italy later this year.
Never had them on anything. I understand that...
1/3 love them to death.
1/3 meh.
13 tastes like ass.
Horde?
Posted by: Cannibal Bob at June 25, 2017 06:39 PM (7iUYS)
Posted by: Cannibal Bob at June 25, 2017 06:30 PM (7iUYS)
----------
*shifty eyes*
I don't know what you're talking about.
*shifty eyes*
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:32 PM (sBOL1)
-----------
bluebell is really an exiled Indian banking official (dot, not woo-woo)
Posted by: Weasel at June 25, 2017 06:39 PM (Sfs6o)
Posted by: Tickled Pink at June 25, 2017 06:39 PM (smD62)
Damn auto correct. Breading not breeding
Posted by: Tuna at June 25, 2017 06:39 PM (jm1YL)
Posted by: Grump928(C) at June 25, 2017 06:37 PM (LTHVh)
I'm the same way with cold boiled shrimp.
Posted by: Insomniac at June 25, 2017 06:39 PM (0mRoj)
Posted by: Peaches at June 25, 2017 06:34 PM
You mean you don't use the shells for lobster stock? How do you make bisque?!
Posted by: RedMindBlueState at June 25, 2017 06:39 PM (n6g6t)
Posted by: Ben Had at June 25, 2017 06:40 PM (fhkpO)
So who has eaten fake scallops? You know, punched out of shark.
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
Gack! Right up there with "krab." I will eat effin' rice-a-roni, but I will NOT eat fake seafood. Srsly, just reading that gave me the shivers.
Posted by: Peaches at June 25, 2017 06:40 PM (EgOr3)
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM
~~~~~
I thought they were punched out of Monk fish? But what the hell do I know.
Posted by: IrishEi at June 25, 2017 06:40 PM (HiDrR)
Unfortunately I chickened out at the last minute and ended up getting their cajun beans on the side of my steak enchilada instead. Next time!!!...
Posted by: qdpsteve at June 25, 2017 06:40 PM (eMKNe)
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
Probably all of us....
Posted by: CharlieBrown'sDildo at June 25, 2017 06:38 PM (wYseH)
I thought hey were punched out of sting ray.
Posted by: Cannibal Bob at June 25, 2017 06:40 PM (7iUYS)
Posted by: tbodie at June 25, 2017 06:36 PM (sNYFR)
Nobody had the balls.
Posted by: Insomniac at June 25, 2017 06:37 PM
Nicely done.
*golf clap*
Posted by: RedMindBlueState at June 25, 2017 06:40 PM (n6g6t)
Posted by: Grump928(C) at June 25, 2017 06:37 PM (LTHVh)
Right there with ya, Grump! No limits whatsoever when it comes to fried shrimp. OMG, now I want some.
Posted by: Peaches at June 25, 2017 06:41 PM (EgOr3)
They put so much salt in their popcorn shrimp and fries, my feet will swell up to the size of refrigerators. But I's don't care no mo...
Posted by: qdpsteve at June 25, 2017 06:41 PM (eMKNe)
1 - I love my natgas grill, but family picnic yesterday at park. Built-in charcoal grills. Lump hardwood/chimney FTW.
2 - more of a complaint: first assumptions: "BBQ" means "fire." Our synagogue hosted a Kosher BBQ fundraiser today, with brisket and chicken (and Hotdogs). Because Kosher, the actual cooking took place a few days ago under strict rabbinic supervision in our shul's kitchen.
The food was yummy, but roasted brisket and chicken with BBQ sauce =\= BBQ.
I didn't want to rain on the parade, so kept my mouth shut (cue the Ripley's theme song), but had to vent *somewhere*.
Posted by: ibguy at June 25, 2017 06:42 PM (vUcdz)
So who has eaten fake scallops? You know, punched out of shark.
Posted by: Tinfoilbaby at June 25, 2017 06:37 PM (KCmMX)
Gack! Right up there with "krab." I will eat effin' rice-a-roni, but I will NOT eat fake seafood. Srsly, just reading that gave me the shivers.
Posted by: Peaches at June 25, 2017 06:40 PM (EgOr3)
Krab is seafood - fish to be particular - but it's not crabmeat.
Posted by: Insomniac at June 25, 2017 06:42 PM (0mRoj)
Unfortunately I chickened out at the last minute and ended up
getting their cajun beans on the side of my steak enchilada instead.
Next time!!!...
Posted by: qdpsteve at June 25, 2017 06:40 PM (eMKNe)
Were you wearing your pussy hat?
Posted by: Peaches at June 25, 2017 06:42 PM (EgOr3)
Posted by: Grump928(C)
You heah fowah howah!
Posted by: Steve and Cold Bear at June 25, 2017 06:42 PM (xAvrH)
Posted by: Ben Had at June 25, 2017 06:40 PM (fhkpO)
Aw shucks.
*kicks the dirt*
Posted by: Insomniac at June 25, 2017 06:42 PM (0mRoj)
Posted by: Cannibal Bob at June 25, 2017 06:40 PM
Usually they're made out of skate. To my mind, that's a waste of skate. Those things are delicious. Cut 'wings' into wedges, dust in flour, saute. Add some lemon juice, capers and browned buttah, and you're in business.
Posted by: RedMindBlueState at June 25, 2017 06:43 PM (n6g6t)
I thought they were punched out of Monk fish? But what the hell do I know.
Posted by: IrishEi at June 25, 2017 06:40 PM (HiDrR)
Had Monk Fish as an entree. Delish.
Posted by: Cannibal Bob at June 25, 2017 06:43 PM (7iUYS)
Hey, they're tasty and halfway good for me. And I did NOT order tofu as my protein!
Posted by: qdpsteve at June 25, 2017 06:43 PM (eMKNe)
Posted by: Cannibal Bob at June 25, 2017 06:40 PM (7iUYS)
Some kind of sea trash. I wonder what percent of supermarket meat and seafood is actually what's on the label. Single digits, I bet.
Posted by: Hadrian the Seventh at June 25, 2017 06:44 PM (DzU4Y)
Posted by: qdpsteve at June 25, 2017 06:44 PM (eMKNe)
Posted by: Weasel at June 25, 2017 06:39 PM (Sfs6o)
---------
Dang it. I thought I had scrubbed that dot off so you couldn't see it.
Posted by: bluebell ~ if the recipe's a hit, you must submit! at June 25, 2017 06:44 PM (sBOL1)
Posted by: Tinfoilbaby at June 25, 2017 06:29 PM (KCmMX)
Grandpa had a story about that. He took a number of people to a fancy French restaurant on Good Friday and Granma ordered frog legs.
When they arrived at the table Grandpa apparently started asking if frogs were fish, and got told curtly that at that price they certainly were.
Posted by: Kindltot at June 25, 2017 06:44 PM (mkDpn)
Posted by: Ben Had at June 25, 2017 06:45 PM (fhkpO)
Posted by: Cannibal Bob at June 25, 2017 06:39 PM (7iUYS)
---
I got some truffle pasta and truffle pate from Wegman's and was both over- and underwhelmed. It does lend earthiness to a recipe but there is that tang of the sarcophagus about it that I find blecch-making.
I am all about the fungi so I don't know where this comes from.
Anybody use truffle oil in cooking? Some swear by it.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 06:45 PM (QGoUX)
Posted by: Tinfoilbaby at June 25, 2017 06:46 PM (KCmMX)
Posted by: Nevergiveup at June 25, 2017 06:46 PM (SjImc)
Usually they're made out of skate. To my mind, that's a waste of skate. Those things are delicious. Cut 'wings' into wedges, dust in flour, saute. Add some lemon juice, capers and browned buttah, and you're in business.
Posted by: RedMindBlueState at June 25, 2017 06:43 PM (n6g6t)
Yep. Heard tha too for the smaller ones. When I had the monk fish my coworker had the skate. They loved it. Wish I had kept all the ones I caught in FL. I did start catching and cooking the sheepshead we could catch off our dock in St. Pete after I saw it served in a local restaurant. Very good.
Posted by: Cannibal Bob at June 25, 2017 06:46 PM (7iUYS)
it's a classic french side dish, so just about everybody has it, including julia child, but it's really good and simple:
slice potatoes very thin. layer in a buttered casserole dish. dot with butter, salt & pepper. add another layer, butter, salt & pepper until it's about 1-2" deep. optional: sprinkle minced onion as well. cook @ 350-450 degrees (?) for about 30 minutes (?) or until done (browned and crispy on the sides.
it's really good.
Posted by: musical jolly chimp at June 25, 2017 05:26 PM (WTSFk)
You forgot the fresh grated Parmigiano Reggiano in each layer. This allows you to skip the salt. And yes, I've made Potatoes Anna, but not in an Anna pan (there actually is such a thing) but in a Corningware baking dish (lid on at first then remove for browning). It is delicious and the oven does all the cooking.
Posted by: RickZ at June 25, 2017 06:47 PM (OFItL)
Posted by: Eugene H. Krabs at June 25, 2017 06:47 PM (IqV8l)
Posted by: Cannibal Bob at June 25, 2017 06:43 PM (7iUYS)
---
I love love love monkfish. Big tender flakes, almost like lobster. Plus, it is one ugly monster and I love seeing it in the seafood case.
It's kind of pricey so I can't see making fake scallops out of it.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 06:48 PM (QGoUX)
Posted by: Weasel at June 25, 2017 06:39 PM (Sfs6o)
---------
Dang it. I thought I had scrubbed that dot off so you couldn't see it.
Posted by: bluebell ~ if the recipe's a hit, you must submit! at June 25, 2017 06:44 PM (sBOL1)
--------
It was the Bombay accent that gave you away.
Posted by: Weasel at June 25, 2017 06:49 PM (Sfs6o)
Posted by: qdpsteve at June 25, 2017 06:43 PM (eMKNe)You wanted onion rings, you settled for beans. It's like I don't even know you!
Posted by: Peaches at June 25, 2017 06:49 PM (EgOr3)
Posted by: Ben Had at June 25, 2017 06:45 PM (fhkpO)
Nope....They do set up truffle hunting trips but they are $500+. Heidi will be happy if she pets a truffle dog.
Posted by: Cannibal Bob at June 25, 2017 06:49 PM (7iUYS)
Posted by: tbodie
Ewww. Should not have looked that up. What a revolting idea.
Posted by: Steve and Cold Bear at June 25, 2017 06:49 PM (xAvrH)
Be sure and interrogate them over the boiling water.
Posted by: DaveA at June 25, 2017 06:50 PM (FhXTo)
Posted by: qdpsteve at June 25, 2017 06:50 PM (eMKNe)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 06:48 PM (QGoUX)
When I first found out about monkfish, it was called 'the poor man's lobster'. It's a good firm-fleshed white fish. But I must admit, I now prefer sole.
Posted by: RickZ at June 25, 2017 06:50 PM (OFItL)
Is a crawfish, fish?
Posted by: Tinfoilbaby at June 25, 2017 06:29 PM (KCmMX)
It's like faux-lobster but extremely tasty. If you are ever invited to a crawfish boil, grab a case of cold beer and show up! You won't be sorry.
Posted by: Peaches at June 25, 2017 06:51 PM (EgOr3)
Last time I entered a food court I could overhear people saying as they exited: "It is qdpzilla!! We must flee!!!" :-P
Posted by: qdpsteve at June 25, 2017 06:51 PM (eMKNe)
Posted by: Weasel at June 25, 2017 06:49 PM (Sfs6o)
---------
I thought it might have been the Bollywood outfit.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:52 PM (sBOL1)
Posted by: Ben Had at June 25, 2017 06:52 PM (fhkpO)
Posted by: Steve and Cold Bear at June 25, 2017 06:49 PM (xAvrH)
----------
How on earth is it that I could know what that is, but you didn't?
I'm feeling faint.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:53 PM (sBOL1)
Posted by: Tinfoilbaby at June 25, 2017 06:29 PM (KCmMX)
They have another name, which should answer your question: Mud bugs.
Mud bugs are seafood, but they are not fish.
Posted by: RickZ at June 25, 2017 06:53 PM (OFItL)
Posted by: Steve and Cold Bear at June 25, 2017 06:49 PM (xAvrH)*
Actully, when sliced thin, battered and fried they are very good.
Pro- tip: must be eaten when warm. And never as leftovers.
Posted by: tbodie at June 25, 2017 06:53 PM (sNYFR)
There are some fast food places I love, but I won't eat at that often, because I just don't trust the origin and/or quality of their food, or the quality of their cleanliness.
Unfortunately, Popeyes is that way for me.
Posted by: qdpsteve at June 25, 2017 06:54 PM (eMKNe)
I gained 5 lbs. just hanging out in this damn thread.
Posted by: Cannibal Bob at June 25, 2017 06:54 PM (7iUYS)
Posted by: Meremortal at June 25, 2017 06:54 PM (3myMJ)
I would hock my , some thing, for a good swordfish or halibut steak.
Posted by: Ben Had at June 25, 2017 06:52 PM (fhkpO)
You don't have to answer (it's an intrusive-y question) but where the fuck do you live that you can't find decent seafood. We do, after all, have airplanes. And, as an aside, if you want some great lobstah, go to Legal Seafood website, they ship it out live, on dry ice, and their chowdah is to die for. Pricey but totally worth it.
Posted by: Peaches at June 25, 2017 06:55 PM (EgOr3)
Correct on all counts. Wish I had a properly prepared plate right now.
Posted by: Meremortal at June 25, 2017 06:55 PM (3myMJ)
Posted by: Cannibal Bob at June 25, 2017 06:54 PM (7iUYS)
---------
Don't be surprised to see some weight-loss product pitches in your inbox soon.
*looks away*
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:55 PM (sBOL1)
Posted by: qdpsteve at June 25, 2017 06:56 PM (eMKNe)
Posted by: Cannibal Bob at June 25, 2017 06:56 PM (7iUYS)
Posted by: Meremortal at June 25, 2017 06:56 PM (3myMJ)
I have to submit a few recipes later this week. One will be a sauce for sautéed/oven roasted white fish like sole, cod or swordfish. It's a roasted pepper, sliced Kalamata olive and non-pareil caper sauce. I made a batch last week for some sautéed sole I prepared, and managed to put three small containers in the freezer.
Posted by: RickZ at June 25, 2017 06:56 PM (OFItL)
Don't be surprised to see some weight-loss product pitches in your inbox soon.
*looks away*
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:55 PM (sBOL1)
Lol...bless your heart Bluebell.
Posted by: Cannibal Bob at June 25, 2017 06:57 PM (7iUYS)
Posted by: bluebell ~ Eat, post, love at June 25, 2017 06:58 PM (sBOL1)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 25, 2017 06:45 PM (QGoUX)
And some swear at it.
I think it's overused, but in some dishes it works pretty well.
Posted by: CharlieBrown'sDildo at June 25, 2017 06:58 PM (wYseH)
Posted by: Peaches at June 25, 2017 06:55 PM (EgOr3)
I know!
A good Manhattan Clam Chowder is one of life's great pleasures!
Posted by: CharlieBrown'sDildo at June 25, 2017 07:00 PM (wYseH)
Posted by: bluebell ~ Eat, post, love at June 25, 2017 07:01 PM (sBOL1)
Posted by: tbodie
Ewww. Should not have looked that up. What a revolting idea.
Word. Testicles and assholes belong it hotdogs.
Posted by: Grump928(C) at June 25, 2017 07:02 PM (LTHVh)
Posted by: CharlieBrown'sDildo at June 25, 2017 07:00 PM (wYseH)
You just made me throw up in my mouth a little. Freakin' Jersey boys. sigh
Posted by: Peaches at June 25, 2017 07:02 PM (EgOr3)
Try living in Asia and not being able to eat shellfish. It's hell I tell ya....hell.
Posted by: Tami at June 25, 2017 07:02 PM (Enq6K)
~~~~~~~~~~
To me, truffle oil is like sesame oil: A little goes a long way.
Posted by: RickZ at June 25, 2017 07:02 PM (OFItL)
My Mother used to ship me Salami, Dry Monterey Jack cheese and polenta from CA.
Posted by: Ben Had at June 25, 2017 07:02 PM (fhkpO)
Posted by: CharlieBrown'sDildo at June 25, 2017 07:00 PM (wYseH)*
You are correct! Campbell's beats all the other brands by far.
Posted by: tbodie at June 25, 2017 07:02 PM (sNYFR)
Not in the history of Long John Silver's or mankind.
Posted by: JackStraw at June 25, 2017 07:03 PM (/tuJf)
Peaches- I live in central Texas and it isn't close to anything.
My Mother used to ship me Salami, Dry Monterey Jack cheese and polenta from CA.
Posted by: Ben Had at June 25, 2017 07:02 PM (fhkpO)
Oh, my! While central Texas sounds like somewhere I'd love to be, I still have the sads. You can't even get salami??? Holy fuckballs. {scratches TX off list}
Posted by: Peaches at June 25, 2017 07:03 PM (EgOr3)
Posted by: Weasel at June 25, 2017 07:04 PM (Sfs6o)
Posted by: Tinfoilbaby at June 25, 2017 07:04 PM (6Ll1u)
Not in the history of Long John Silver's or mankind.
Posted by: JackStraw at June 25, 2017 07:03 PM (/tuJf)
I remember eating some strange tasting lunches there when I was in Dental School, but then that was after dissection lab?
Posted by: Nevergiveup at June 25, 2017 07:04 PM (SjImc)
Posted by: Peaches at June 25, 2017 07:02 PM (EgOr3)
-------
Thank you, Peaches. We have been through this before. Some reprobate showed up on an ONT one night and started this crap.
BarleyClown'sBilbo, or something like that.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 07:05 PM (sBOL1)
LJS and Captain Dees are just for fish and chips. Drown it in malt vinegar and ketchup and snarf it down.
Posted by: Grump928(C) at June 25, 2017 07:05 PM (LTHVh)
Posted by: Tinfoilbaby at June 25, 2017 07:04 PM (6Ll1u)
Honestly if they are good, I can eat both all day long and die a happy man
Posted by: Nevergiveup at June 25, 2017 07:05 PM (SjImc)
Posted by: CharlieBrown'sDildo at June 25, 2017 07:00 PM
And that's when the fight started....
Posted by: RedMindBlueState at June 25, 2017 07:05 PM (n6g6t)
It took me years to think of this nic. Back to the drawing board.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 07:06 PM (sBOL1)
Posted by: JackStraw at June 25, 2017 07:06 PM (/tuJf)
Posted by: Grump928(C) at June 25, 2017 07:06 PM (LTHVh)
Posted by: Peaches at June 25, 2017 07:06 PM (EgOr3)
Posted by: bluebell ~ Eat, post, love at June 25, 2017 07:07 PM (sBOL1)
I got something in the mail last week that had big bold letters that said: "Do you know what CBD is?!
I thought to myself, "Sure....it's CharlieBrown'sDildo."
Then I tossed it in the trash.
Posted by: Tami at June 25, 2017 07:07 PM (Enq6K)
I thought to myself, "Sure....it's CharlieBrown'sDildo."
Then I tossed it in the trash.
Posted by: Tami at June 25, 2017 07:07 PM (Enq6K)
I am effin' dying here, Tami! Laughing so hard, I'm having trouble breathing.
Posted by: Peaches at June 25, 2017 07:10 PM (EgOr3)
It took me years to think of this nic. Back to the drawing board.
Posted by: bluebell ~ Eat, post, love at June 25, 2017 07:06 PM (sBOL1)
------
But I didn't give them your last name!
Posted by: Weasel at June 25, 2017 07:11 PM (Sfs6o)
Posted by: Weasel at June 25, 2017 07:11 PM (Sfs6o)
Patel.
Posted by: RickZ at June 25, 2017 07:12 PM (OFItL)
I am effin' dying here, Tami! Laughing so hard, I'm having trouble breathing.
Posted by: Peaches at June 25, 2017 07:10 PM (EgOr3)
Posted by: Tami at June 25, 2017 07:14 PM (Enq6K)
My Mother used to ship me Salami, Dry Monterey Jack cheese and polenta from CA.
Posted by: Ben Had
Actually, HEB stores usually have decent seafood departments.
Posted by: Aviator at June 25, 2017 07:17 PM (/Nite)
Posted by: Hadrian the Seventh at June 25, 2017 07:17 PM (DEDYK)
Posted by: Meremortal at June 25, 2017 06:54 PM (3myMJ)
Don't order the Swordfish
Posted by: Kindltot at June 25, 2017 07:20 PM (mkDpn)
I'd love to be, I still have the sads. You can't even get salami??? Holy
fuckballs. {scratches TX off list}
Posted by: Peaches
Yeah, well we have freakin awesome BBQ.
Posted by: Aviator at June 25, 2017 07:20 PM (/Nite)
Posted by: Kindltot at June 25, 2017 07:21 PM (mkDpn)
Posted by: bluebell ~ if the recipe's a hit, you must submit! at June 25, 2017 07:21 PM (sBOL1)
Posted by: Aviator at June 25, 2017 07:20 PM (/Nite)
Good beef can make up for a lot . . . fine, unscratching central TX. :-) And, our thread has now been stomped.
Posted by: Peaches at June 25, 2017 07:21 PM (EgOr3)
It is commonly made with potatoes, onion, and clams. Including tomatoes is shunned; in 1939, a bill making tomatoes in clam chowder illegal was introduced in the Maine legislature, but it did not pass.
F*cking bureaucrats.
Posted by: Steve and Cold Bear at June 25, 2017 07:24 PM (xAvrH)
Posted by: Grump928(C) at June 25, 2017 07:25 PM (LTHVh)
Posted by: Cannibal Bob at June 25, 2017 06:43 PM (7iUYS)
*blush*
Posted by: Monkfish at June 25, 2017 07:33 PM (7ciu+)
Posted by: Tinfoilbaby at June 25, 2017 07:34 PM (6Ll1u)
Posted by: Grump928(C) at June 25, 2017 07:25 PM (LTHVh)
Potato soup with bacon and clams. Why do you hate bacon?
Posted by: RickZ at June 25, 2017 07:37 PM (OFItL)
Posted by: IC at June 25, 2017 05:00 PM (gcme+)
Try Davio's Italian Steakhouse. I'm friends with the family on this one, and can recommend this, wholeheartedly.
http://tinyurl.com/y9clrv6l
They grind their own Italian Sausage there, in house. It is incredible.
Oh, and Bluebell? Just sent a recipe. Porky Pigchops!
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at June 25, 2017 07:43 PM (v5iqM)
On my death certificate, the primary cause of death will read "Failure to follow FDA recommendations".
Posted by: Additional Blond Agent at June 25, 2017 08:33 PM (UUFoE)
Those round (not disc) crackers are unusual.
Posted by: KT at June 25, 2017 09:00 PM (BVQ+1)
Posted by: lurker at June 25, 2017 09:27 PM (dCE/d)
Posted by: Deplorable lady with a deplorable basket of deplorable cats at June 25, 2017 11:48 PM (d9gy6)
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Real Clear Politics
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Paul Anka Haiku Contest Announcement
Integrity SAT's: Entrance Exam for Paul Anka's Band
AllahPundit's Paul Anka 45's Collection
AnkaPundit: Paul Anka Takes Over the Site for a Weekend (Continues through to Monday's postings)
George Bush Slices Don Rumsfeld Like an F*ckin' Hammer
Democratic Forays into Erotica
New Shows On Gore's DNC/MTV Network
Nicknames for Potatoes, By People Who Really Hate Potatoes
Star Wars Euphemisms for Self-Abuse
Signs You're at an Iraqi "Wedding Party"
Signs Your Clown Has Gone Bad
Signs That You, Geroge Michael, Should Probably Just Give It Up
Signs of Hip-Hop Influence on John Kerry
NYT Headlines Spinning Bush's Jobs Boom
Things People Are More Likely to Say Than "Did You Hear What Al Franken Said Yesterday?"
Signs that Paul Krugman Has Lost His Frickin' Mind
All-Time Best NBA Players, According to Senator Robert Byrd
Other Bad Things About the Jews, According to the Koran
Signs That David Letterman Just Doesn't Care Anymore
Examples of Bob Kerrey's Insufferable Racial Jackassery
Signs Andy Rooney Is Going Senile
Other Judgments Dick Clarke Made About Condi Rice Based on Her Appearance
Collective Names for Groups of People
John Kerry's Other Vietnam Super-Pets
Cool Things About the XM8 Assault Rifle
Media-Approved Facts About the Democrat Spy
Changes to Make Christianity More "Inclusive"
Secret John Kerry Senatorial Accomplishments
John Edwards Campaign Excuses
John Kerry Pick-Up Lines
Changes Liberal Senator George Michell Will Make at Disney
Torments in Dog-Hell
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)