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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 | Food Thread: Just Another Generic Post, But With Cookies!I got a chuckle out of this drawing, but not because it says anything of particular import. Most of us pay attention to all three to varying degrees, although my sense of the portion of The Horde that reads The Food ThreadTM is that they care less about health and more about the other two. Certainly in my youth I was more attuned to cheap, but even now, I pay attention to price, or more accurately, value. But taste is paramount, and healthfulness is a distant third. I simply don't care that much. I know that if I eat a varied diet (otherwise known as an interesting selection of foods) I will get all of the nutrients I need, so I just don't care. My only dietary restriction is carbs...I have found that if I restrict them slightly I don't have to worry about my weight. Sure, I will sometimes eat a pound of pasta or a loaf of bread with butter, and that will never change. But over the long term...weeks or months, I restrict carbohydrate intake a bit. It works for me because I eat a varied diet and there is plenty of other food that I love. If I had to choose one food that I simply cannot give up, I think it would be beef. And pork. Okay, two foods I can't give up. Beef and pork. There is nothing like a perfectly grilled steak or a dry-brined, thick-cut pork rib chop with all of the exterior fat and muscles left on so it practically bastes on the grill. And while I have discussed dry-brining in the past, it bears mentioning again, mostly because it is so damned easy and it works so well. But it's also not new. BBQ is often dry-brined with rubs. I just make it simpler and use copious quantities of Kosher salt on the top and bottom of the meat, refrigerate it for several hours, then rinse it, dry it, then grill it! Pork takes particularly well to this technique, although I have done it with chicken and lamb too. You can add pepper and herbs and spices to the salt. Whatever you desire will probably work. Speaking of giving up carbs, I will be making this dish tonight. Rice Noodles With Spicy Pork and Herbs One of the fun things about living near a big city is that I get to try all sorts of ethnic restaurants that a smaller metropolitan area might not have. Vietnamese and Chinese and Japanese noodle houses rock! That is great fast food, and I implore you to try it if you can. Addendum: I just made this dish. It's boring and tasteless and total crap. Don't bother. Commenter artisanal 'ette sent me this photo as a quiz. What's the drink? And a very good drink it is. I am not sure why it works. Mixing Gin and vodka makes no sense to me. Anyone have a theory? In the meantime, try these versions and decide which is best. The Vesper Cocktail Recipe What to do with the extra head of garlic you bought because you are rapidly becoming senile (or middle-aged) and forgot you had a whole one at home? Make Pasta Aglio e Olio. What's that? Dildo is eating too much pasta? What about his carbs? Well, Oscar Wilde was a smart guy: "everything in moderation, including moderation." Here's a nice recipe from Mario Batali. Ignore the stupid bread crumb thing at the end. it's not necessary. And the cherry peppers are interesting, but also optional (I used Peppadew peppers anyway). Here's a nice chocolate chip cookie recipe from America's Test Kitchen. I really like the idea of using browned butter to add some extra flavor. Give it a shot and report back...I will too.
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving. Food and cooking tips, extra Pappy van Winkle bourbon, fresh Morels and other goodies such as fresh-killed possum: cbd dot aoshq at gmail dot com Comments(Jump to bottom of comments)1
Not trying for first
Posted by: Skip at July 23, 2017 03:50 PM (9g/6M) 2
I just know when to show up, but I'll get the corgis
Posted by: Skip at July 23, 2017 03:50 PM (9g/6M) 3
Afternoon Horde!
Posted by: Tonypete at July 23, 2017 03:52 PM (tr2D7) 4
Get that tiny fork away from me!
Posted by: Mr. Oysterhead at July 23, 2017 03:55 PM (jw2Xw) 5
Speaking of food, it's been so hot and humid here lately that all I want is something light to eat. Tuna with bacon bits on top really hit the spot.
Posted by: HH at July 23, 2017 03:55 PM (mIJBI) 6
Beef and potatoes! Can't live without 'em.
Posted by: JuJuBee at July 23, 2017 03:55 PM (2NqXo) 7
It's too hot to go outside so I'm staying at home today.
Posted by: Michael the Texan (formerly TEXIT) at July 23, 2017 03:56 PM (nvMvs) Posted by: artisanal 'ette at July 23, 2017 03:56 PM (fceHP) 9
Posted by: HH at July 23, 2017 03:55 PM (mIJBI)
How about something like cold spicy noodles with a peanut sauce? All you have to cook is the noodles. Everything else goes into a blender. Nice and flavorful and...um....not that light, but at least it's refreshing! Posted by: CharlieBrown'sDildo at July 23, 2017 03:56 PM (wYseH) 10
But did want to show everyone what I have been working on at work. The very soon to open Fishtown Brewpub.
http://tinyurl.com/yb76tksq Posted by: Skip at July 23, 2017 03:57 PM (9g/6M) 11
I'm in the middle of my first attempt to pressure can something - in this case, pork loin. Hopefully this doesn't end with me seeking treatment for botulism sometime in the near future.
Posted by: PabloD at July 23, 2017 03:57 PM (wpDj5) 12
Carb loading the crap out of this week. Yet it's too hot to eat anything. 24 hour bike event next weekend.
Posted by: NCKate at July 23, 2017 03:59 PM (2R5JV) 13
Tasty, Cheap, Healthy:
Chicken hindquarters. Buy a ridiculously huge bag for $5. Make Coq au vin. Rejoice. Posted by: Lauren at July 23, 2017 03:59 PM (VfWkP) 14
Disappointed at the displays of preserved foods at the Island County Fair this year. Typical dried fruit and canned in glass jam.
Next year they are getting buffalo pemmican with dried blueberry stuffing and body armor class whole wheat hiking crackers. That'll show them real preserved food. Posted by: Headless Body of Agnew at July 23, 2017 03:59 PM (e1mEI) 15
Happy Sunday Y'all!
CBD, there was an interesting article in the Sports section of the WaPo cage liner, that talked about a group of O linemen who decided to go vegan. Apparently it lasted about two weeks, before they were back on meat, because they couldn't keep on the weight, and they couldn't drill properly. God provided meat for us for a reason: He loves us, and wants us to be happy. Posted by: moki at July 23, 2017 04:00 PM (V+V48) 16
As a single guy , convenience is what I seek with getting my meals. Unfortunately the trade off is mostly unhealthy crap food.
Posted by: Jack Sock at July 23, 2017 04:01 PM (IDPbH) 17
Agnew - I made hard tack once, out of curiosity. It's not a bad substitute if you can't find steel or ceramic plates for your carrier.
Posted by: PabloD at July 23, 2017 04:02 PM (wpDj5) Posted by: bluebell at July 23, 2017 04:02 PM (mHUg0) 19
>>>courtesy of Insta-Chaz
Oh FFS. Why don't you link to me??? I'm the one with "nothing in here". Chaz is the one with the thingy in there. I'll send you a diagram if you still can't work it out. Posted by: Caitlyn Jenner at July 23, 2017 04:03 PM (/qEW2) 20
Dude, that's cultural appropriation. Not cool.
Posted by: Venn at July 23, 2017 04:04 PM (/qEW2) 21
I did make something fairly easy yesterday, had a Perdue breaded chicken patty spread tomato sauce on it with slice of provolone and baked 14 minutes, that thing was so good I will do it again. Mostly I make it into a chicken sammy with lettuce, tomato and mayo.
Posted by: Skip at July 23, 2017 04:04 PM (9g/6M) 22
Need to find some fresh horseradish so I can make some horseradish pickles. I tried with the prepared stuff but it makes the brine cloudy which is off putting. Looks like something went bad but it's just the horseradish. They are addictive, got some up in Beacon, NY at a farmers market thingie. Now I have to perfect the recipe....
Posted by: lin-duh meh at July 23, 2017 04:05 PM (kufk0) 23
I have stew meat in a crock pot with a chili mix, since I had both, and it didn't require turning on my stove. It smells heavenly, but son commented that it didn't "feel" right, because chili is supposed to be ground beef. Ugh. Just eat.
Posted by: moki at July 23, 2017 04:06 PM (V+V48) 24
Posted by: lin-duh meh at July 23, 2017 04:05 PM (kufk0)
My market has fresh horseradish, but damn...it is potent stuff. Posted by: CharlieBrown'sDildo at July 23, 2017 04:07 PM (wYseH) 25
Posted by: CharlieBrown'sDildo at July 23, 2017 03:56 PM (wYseH)
Appreciate it. Kind of like the idea of cold noodles. But for now I think I'll stick with tuna or just some sammiches. Posted by: HH at July 23, 2017 04:07 PM (mIJBI) 26
The cookie recipe looks wonderful. I'm going to save it and try it around November or so.
Posted by: Michael the Texan (formerly TEXIT) at July 23, 2017 04:08 PM (nvMvs) 27
I think it's too hot to grow horseradish here. I just need to get to Central Market or Whole Foods to see if they have some.
Posted by: lin-duh meh at July 23, 2017 04:09 PM (kufk0) 28
23 Moki, for so many years raising kids and fixing dinner, I got so tired of hearing that they didn't want whatever I was making I don't really care if I ever cook again.
Posted by: booknlass at July 23, 2017 04:09 PM (6Xf+s) 29
God provided meat for us for a reason: He loves us, and wants us to be happy.
Posted by: moki at July 23, 2017 04:00 PM (V+V4 I think that the 49ers or the Seahawks should field teams of vegetarians and vegans, just to reflect the diversity of their fan base. Posted by: CharlieBrown'sDildo at July 23, 2017 04:09 PM (wYseH) 30
I asked this question the other day, but it is best on this thread. Kidlet and I are trying to find a canner for our glass/ceramic top stoves. I've done some research, but am still confused. Any ideas or suggestions? We can't use the typical canners we have.
Posted by: Infidel at July 23, 2017 04:10 PM (gDoff) 31
I had chili and a grilled chicken wrap from Wendy's for lunch after my tennis match . That's the start of my eating healthy again. I'm easing into it.
Posted by: Jack Sock at July 23, 2017 04:10 PM (IDPbH) 32
I think that the 49ers or the Seahawks should field teams of vegetarians and vegans, just to reflect the diversity of their fan base.
Posted by: CharlieBrown'sDildo at July 23, 2017 04:09 PM (wYseH) And Lesbains and Transexuals...don't forget them Posted by: Nevergiveup at July 23, 2017 04:11 PM (SjImc) 33
I would call the manufacturer of the stove and get advice...
Posted by: Ladylibertarian at July 23, 2017 04:12 PM (TdMsT) 34
Speaking of pasta... Recently I had some fennel I wanted to use in that night's dinner. I made this, Orecchiette with Fennel and Tuna http://preview.tinyurl.com/y6v8s4tl from Jacques Pepin, "More Fast Food My Way" Was fast, and one of my new quick comfort food recipes. I could not believe how good this was. I find so many recipes that look, meh, to me at first, and then I try it, and wow. This was one of them. Posted by: artisanal 'ette at July 23, 2017 04:12 PM (fceHP) 35
Bluebell is here. She should be able to fill in the Venn diagram because she has all of the Horde's sooper sekrit recipes in advance.
Posted by: Bandersnatch at July 23, 2017 04:13 PM (gIRsn) Posted by: JackStraw at July 23, 2017 04:13 PM (/tuJf) 37
"Okay, two foods I can't give up. Beef and pork."
Good thing you're not my husband.....well, for a whole lotta reasons but yeah, that one. Posted by: Tami, Public Ineffectual at July 23, 2017 04:13 PM (Enq6K) 38
when it's hot, I keep a big salad in the fridge, with peppers, mushrooms, zucchini etc, all ready, then just throw some cold boiled eggs or tuna, chicken, or black beans on top.
that's what I just had for lunch. Posted by: booknlass at July 23, 2017 04:13 PM (6Xf+s) 39
24 Posted by: lin-duh meh at July 23, 2017 04:05 PM (kufk0)
My market has fresh horseradish, but damn...it is potent stuff. Posted by: CharlieBrown'sDildo at July 23, 2017 04:07 PM (wYseH) I saw a show where they showed mass production of horseradish. The guy stirring a large vat of horseradish was wearing full hazmat gear. Posted by: Jack Sock at July 23, 2017 04:13 PM (IDPbH) 40
28 23 Moki, for so many years raising kids and fixing dinner, I got so tired of hearing that they didn't want whatever I was making I don't really care if I ever cook again.
Posted by: booknlass at July 23, 2017 04:09 PM (6Xf+s) Preach it, sister. We have a lot of food allergies in my family, so I have to do a lot of accommodation cooking. But I do get a little frosted at complaints about what I have prepared. If you don't like it, there is cereal and milk. Feast away. Posted by: moki at July 23, 2017 04:13 PM (V+V48) 41
If the '49ers had players that reflected the diversity of their fanbase, they'd probably be serious meat-eaters.
Posted by: Joe Buck's Hair Plugs at July 23, 2017 04:13 PM (H5knJ) 42
6 Beef and potatoes! Can't live without 'em.
Posted by: JuJuBee at July 23, 2017 03:55 PM (2NqXo) The older I get the more I appreciate comfort food. I appreciate a great steak but don't regularly need it; a well-made meatloaf suits me just fine. Posted by: Michael the Texan (formerly TEXIT) at July 23, 2017 04:13 PM (nvMvs) 43
How was lunch?
Posted by: JackStraw at July 23, 2017 04:13 PM (/tuJf) -------- Delicious. And then we went to Farfars, which was also delicious- thank you! Did we drive past your old house? Posted by: bluebell at July 23, 2017 04:14 PM (mHUg0) 44
Need to find some fresh horseradish so I can make some horseradish pickles. I tried with the prepared stuff but it makes the brine cloudy which is off putting. Looks like something went bad but it's just the horseradish. They are addictive, got some up in Beacon, NY at a farmers market thingie. Now I have to perfect the recipe.... --- Care to share? I would LOVE to know how to make horseradish pickles. Posted by: shibumi at July 23, 2017 04:14 PM (aT+Bx) 45
I got so tired of hearing that they didn't want whatever I was making I don't really care if I ever cook again.
----- +1 here. I use to love to cook elaborate time/labor intensive meals. After kids.... it's more like, you want a hot pocket, corn dog, chicken nuggets, hamburgers, or hot dogs. Posted by: lin-duh meh at July 23, 2017 04:14 PM (kufk0) 46
never forget, when the three Divine Beings came to visit Abram, he didn't serve them Tofu and bean sprouts.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 04:15 PM (ILitO) 47
>>Delicious. And then we went to Farfars, which was also delicious- thank you! Did we drive past your old house?
Depends on which way you went. But when you were at the Winsor you were within walking distance. Posted by: JackStraw at July 23, 2017 04:16 PM (/tuJf) 48
If I had to choose one food that I simply cannot give up, I think it
would be beef. And pork. Okay, two foods I can't give up. Beef and pork. And seafood. Amongst our favorite foods are: beef, pork, and seafood, and an almost fanatical devotion to the Pope. Posted by: pep at July 23, 2017 04:17 PM (LAe3v) Posted by: bluebell at July 23, 2017 04:17 PM (mHUg0) 50
>"you want a hot pocket, corn dog, chicken nuggets, hamburgers, or hot dogs."
Lin-duh-meh, HaHa, yep! and then they started complaining about the brands of the nuggets. if they weren't McD's, wouldn't eat. "not hungry!" but any time they saw the golden arches, they were hungry. my ex told our son, "Macdonald's is NOT your mother!" Posted by: booknlass at July 23, 2017 04:17 PM (6Xf+s) 51
I use to love to cook elaborate time/labor intensive
meals. After kids.... it's more like, you want a hot pocket, corn dog, chicken nuggets, hamburgers, or hot dogs. Posted by: lin-duh me Well, there's your problem. You left out the all-important prefrozen bread and cheese meal, aka frozen pizza. Not to mention fish sticks. Posted by: pep at July 23, 2017 04:18 PM (LAe3v) 52
Aglia e Olio is great stuff !
(though I have to question the concept of too much garlic ... I don't understand those words in that order.) Reminds me of something heavenly I had decades ago at a little Cuban place. Can't remember what it was called, but it was basically: in a small cast iron pan, melt a whole stick of butter. with a press, add several cloves of garlic. add about 1/2 pound fresh shrimp(shelled & veined). saute lightly until shrimp are cooked. serve in the pan, with a large bowl of rice. serves one. nomnomnom! Probably should have sent this in to the cookbook. Posted by: sock_rat_eez, they are gaslighting us 24/7 at July 23, 2017 04:19 PM (Mcvvl) 53
48
If I had to choose one food that I simply cannot give up, I think it would be beef. And pork. Okay, two foods I can't give up. Beef and pork. And seafood. Amongst our favorite foods are: beef, pork, and seafood, and an almost fanatical devotion to the Pope. Posted by: pep Although in your case... Posted by: pep at July 23, 2017 04:19 PM (LAe3v) 54
I always love the food thread!
Here's a green sauce recipe I found on Epicurious. Definitely recommended. One bunch of fresh cilantro, stems and all Three medium jalapeno peppers, trimmed for desired heat 2 tsp lime juice 1 tsp kosher, or sea salt 1 tsp chopped fresh garlic 1 cup mayo Assemble all the ingredients in a blender. Blend until no bits of cilantro and jalapenos remain. Sauce will be a pale green. Super delicious on everything. To trim a jalapeno, in order to reduce heat, remove and discard seeds, and internal ribs. You still get the jalapeno flavor, but very very little heat. I prefer it hot, so when I trim, I just remove the stem. This stuff is good as a dip, and it's a great sauce on top of just about anything. In other news, my son was in an accident the other day. Early morning on a basic rural Pennsylvania highway, (right by the Bloomburg Police Barracks, where Eric Frein shot and killed State Trooper Bryon K. Dickson II). A semi going in the opposite direction had drifted into the opposite lane, forcing my son to veer to the right, where he hit a guard rail. Speed was about 55 MPH, car is totaled, son is ok, (thank god). Semi never stopped. Posted by: Sticky Wicket at July 23, 2017 04:19 PM (Vugmo) 55
And seafood. Amongst our favorite foods are: beef, pork, and seafood, and an almost fanatical devotion to the Pope.
Posted by: pep You @)#($*)@*($#($*. I step away for a minute and you steal my joke. Posted by: Steve and Cold Bear at July 23, 2017 04:19 PM (/qEW2) 56
>>We went left out of Winsor, by the water, and then I think left on St. George maybe?
Yea, that's what I thought. My old place is to the right. Did you happen to notice a place called French Memories in the little shopping area by the harbor? Next time you are in the area, they make the best among croissants I've ever had. Posted by: JackStraw at July 23, 2017 04:20 PM (/tuJf) 57
>"so I have to do a lot of accommodation cooking. "
Moki, you're a great momma, I bet. A short order cook with everybody's dietary needs and wants in mind. thank goodness for cereal. I remember 'cancelling dinner' sometimes, and the cherubs were almost happy, because that's what they'd eat. especially if we had Capn Crunch! Posted by: booknlass at July 23, 2017 04:20 PM (6Xf+s) 58
when it's hot, I keep a big salad in the fridge, with peppers, mushrooms, zucchini etc, all ready, then just throw some cold boiled eggs or tuna, chicken, or black beans on top.
that's what I just had for lunch. Posted by: booknlass at July 23, 2017 04:13 PM (6Xf+s) hot and humid here made a pita stuffed with hummus, lettuce, tomato, avocado and cucumber slices was refreshing. The hummus I spread on like a condiment. Protein and takes the place of mayo/mustard/etc. Delicious. Posted by: artisanal 'ette at July 23, 2017 04:21 PM (fceHP) 59
Pizza is good but turning on an oven when it's 100++ degrees with heat indexes in the 105-125's is...daunting and extremely unappealing. No fish sticks in my house, I'm the only one who likes them.
Posted by: lin-duh meh at July 23, 2017 04:21 PM (kufk0) 60
Mmmmm. Food.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:21 PM (0mRoj) 61
I didn't, JackStraw, but that's probably just as well. What a beautiful area. I had never been to Duxbury before. Just lovely.
Posted by: bluebell at July 23, 2017 04:21 PM (mHUg0) 62
Posted by: Sticky Wicket at July 23, 2017 04:19 PM (Vugmo)
Count your blessings and thank your deity of choice. Posted by: pep at July 23, 2017 04:22 PM (LAe3v) Posted by: LCMS Rulz! at July 23, 2017 04:22 PM (o7l6R) 64
remember Pierre Franey, 'Cuisine Rapide" I think it was on PBS?
he also did a cooking column for the NY Times, and he once said he got a lot of letters from people who wrote that they really liked a chili recipe he'd had in the Times. He went and looked at the recipe again: he forgot to include the chili. I'm pretty sure I'm recalling this all pretty correctly. Don't recall anything about carrots. Posted by: mallfly the Peach of Hoboken at July 23, 2017 04:22 PM (ILitO) Posted by: Anon a mouse... at July 23, 2017 04:22 PM (MINbv) 66
>>I didn't, JackStraw, but that's probably just as well. What a beautiful area. I had never been to Duxbury before. Just lovely.
It really is. Posted by: JackStraw at July 23, 2017 04:23 PM (/tuJf) 67
I got a chuckle out of this drawing, but not because it says anything of particular import.
It would be more effective if it had a piece of bacon over it. Posted by: t-bird at July 23, 2017 04:23 PM (zEjuG) 68
So glad your son is okay, Sticky Wicket.
Posted by: booknlass at July 23, 2017 04:23 PM (6Xf+s) 69
55
And seafood. Amongst our favorite foods are: beef, pork, and seafood, and an almost fanatical devotion to the Pope. Posted by: pep You @)#($*)@*($#($*. I step away for a minute and you steal my joke. Posted by: Steve and Cold Bear It's a dog-eat-dog website. Me, I use a traveler's friend. Posted by: pep at July 23, 2017 04:24 PM (LAe3v) 70
a pita stuffed with hummus, lettuce, tomato, avocado and cucumber slices
was refreshing. The hummus I spread on like a condiment. Protein and takes the place of mayo/mustard/etc. Delicious. Posted by: artisanal 'ette yum, yum, (please) give me some Posted by: booknlass at July 23, 2017 04:24 PM (6Xf+s) 71
I don't like humus. Too earthy.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:25 PM (0mRoj) 72
Homer: Lisa, honey, are you saying you're never going to eat any animal again? What about bacon?
Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops? Lisa: Dad! Those all come from the same animal! Homer: Yeah, right, Lisa. A wonderful, magical animal. Posted by: Jack Sock at July 23, 2017 04:25 PM (IDPbH) 73
God provided meat for us for a reason: He loves us, and wants us to be happy.
Posted by: moki As Sarah Palin said: "If God had not intended for us to eat animals, how come He made them out of meat?" Posted by: Steve and Cold Bear at July 23, 2017 04:26 PM (/qEW2) 74
Hah! This Joy Reid tweets the best stuff...
Posted by: The Semi Driver at July 23, 2017 04:26 PM (zEjuG) 75
oh Insom, *play slugs him in the upper arm*
you know what we mean! Posted by: booknlass at July 23, 2017 04:26 PM (6Xf+s) 76
"when it's hot, I keep a big salad in the fridge, with peppers, mushrooms, zucchini etc, all ready, then just throw some cold boiled eggs or tuna, chicken, or black beans on top.
that's what I just had for lunch. Posted by: booknlass at July 23, 2017 04:13 PM (6Xf+s)" Mrs. Eez likes to do that, too. Fast, easy, good. Posted by: sock_rat_eez, they are gaslighting us 24/7 at July 23, 2017 04:26 PM (Mcvvl) 77
Teh sexy nurse just left to do to the storeso she can bake us these cookies for desert tonight.
-She went to church with me. - Went to the gym with me to lift - stayed in sexy panties and a t-shirt all day yesterday to watch Ozark, eat, and have sex. - not dramatic - reformed and straight edge after "making poor choices in middle school" - hates porn and hates degeneracy - Scot-Irish and Norweign - not materialistic - no tattoos - does not have a trashy name - and not a feminst and hates feminism. - Leans right wing - likes /pol but hates politics and both parties - She laughed and thought it was hot as fuck when I said I want to put a baby in her.... Or die trying. She may be a unicorn. Obviously the jury is still out. Posted by: Widespread Pepe at July 23, 2017 04:27 PM (2qHjF) 78
They tell me that there is no such thing but I swear there is a permanent high pressure dome over my house. Storms will head my way, break up right before hitting my house, then reform once past. I need rain!!! My grass is dying, my garden is lost,...
Posted by: lin-duh meh at July 23, 2017 04:27 PM (kufk0) 79
Did you happen to notice a place called French Memories in the little shopping area by the harbor? Next time you are in the area, they make the best among croissants I've ever had.
Posted by: JackStraw at July 23, 2017 04:20 PM (/tuJf) Hah! I was going to trump you, because the absolute best croissants on this side of the pond are in Cohasset at a place called (ruh roh) French Memories. Posted by: Bandersnatch at July 23, 2017 04:28 PM (gIRsn) 80
I made some yummy chicken and pasta the other night. Make some fresh bruschetta and let sit on counter for 2 or so hours. Brown pounded chicken breasts in skillet with olive oil until just barely done. (I just slice them in half) Place cooked chicken on foil lined cookie sheet. Place bruschetta on each cutlet. Top with sliced avocado and sliced mozzarella cheese. Broil until cheese is melted and pour a balsamic reduction over chicken before serving with olive oiled, parm, basil pasta.
Posted by: Infidel at July 23, 2017 04:28 PM (gDoff) 81
75 oh Insom, *play slugs him in the upper arm*
you know what we mean! Posted by: booknlass at July 23, 2017 04:26 PM (6Xf+s) If only I could be slugged in the arm... *sobs* Posted by: Michelle Fields at July 23, 2017 04:28 PM (0mRoj) 82
wow, Widespread, you're a lucky man. i'm happy for you!
Posted by: booknlass at July 23, 2017 04:29 PM (6Xf+s) Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:30 PM (0mRoj) 84
I don't like humus. Too earthy. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:25 PM That's inhumus! Posted by: Bertram Cabot, Jr. at July 23, 2017 04:30 PM (IqV8l) 85
>>Hah! I was going to trump you, because the absolute best croissants on this side of the pond are in Cohasset at a place called
>>(ruh roh) >>French Memories. Apparently the French are better at making pastries than they are naming restaurants. Posted by: JackStraw at July 23, 2017 04:30 PM (/tuJf) Posted by: Jack Sock at July 23, 2017 04:31 PM (IDPbH) 87
****whispers to booknlass ****{you do know it's his imaginary girl,right?}***
Posted by: lin-duh meh at July 23, 2017 04:31 PM (kufk0) Posted by: qdpsteve at July 23, 2017 04:31 PM (eMKNe) 89
She may be a unicorn. Obviously the jury is still out.
Posted by: Widespread Pepe at July 23, 2017 04:27 PM (2qHjF) Have you told her you go by Widespread Pepe online? Sounds like no signs of crazy yet. Keep us posted. Posted by: Tami, Public Ineffectual at July 23, 2017 04:32 PM (Enq6K) 90
84
I don't like humus. Too earthy. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:25 PM That's inhumus! Posted by: Bertram Cabot, Jr. at July 23, 2017 04:30 PM (IqV8l) Alright alright, I'll leave it a loam. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:32 PM (0mRoj) 91
I love croissants, but I have been eating anything I want while I'm here and I need to stop some time.
But dang, croissants. Posted by: bluebell at July 23, 2017 04:32 PM (sTBcq) 92
Jack Sock, love some of those Simpsons episodes.
Another great one: they're at Isotopes park. Homer keeps offering Lisa meat snacks (of course he's the only one there with his whole barbecue). Homer: "Ham hock?" Lisa: "No." "Tri tip?" "No! Do we have any food that wasn't brutally slaughtered?" "I think the veal died of loneliness." Posted by: qdpsteve at July 23, 2017 04:34 PM (eMKNe) 93
It's Fest season here in NW IN. This week the Serbs are up to bat with IIRC some very good strudel.
Posted by: DaveA at July 23, 2017 04:35 PM (FhXTo) 94
It's a marathon and not a race. I'm hyper-aware looking for red flags, which I'm not going to dismiss.
She also hates porn amd degeneracy with a passion, and the fact that I cut that crap out of my life is what truly got my foot in the door with her. She may be a unicorn.... Jury is still out as it's very early. God Bkess Y'all! Posted by: Widespread Pepe at July 23, 2017 04:36 PM (2qHjF) 95
Ah, there are others?
Posted by: Anon a mouse... at July 23, 2017 04:22 PM (MINbv) Sshhhh.... [it kills the joke...] Posted by: CharlieBrown'sDildo at July 23, 2017 04:36 PM (wYseH) 96
Beginning to think my taco salad recipe is giving me GAINZZ.
Been eating it for dinner with chili I made that was leftover (my best batch in ages), and I noticed yesterday I had shed a few pounds. My taco salad recipe is basically: - shredded lettuce - shredded colby jack - some crushed nacho cheese corn chips - my chili, of course - little bit of jalapeno ranch dressing ...and I like to throw on a little bit of Vulcan fire salt from The Spice House. Posted by: qdpsteve at July 23, 2017 04:37 PM (eMKNe) 97
I also recently discovered the hidden secret that is... hot smoked paprika!!! Yum!!!
Posted by: qdpsteve at July 23, 2017 04:38 PM (eMKNe) 98
So, bluebell, since you're there and since you're in charge of the cookbook, we need to do a thing on steamers.
Get a huge bowl of steamers, little bowls each of butter and clam broth, take all your clothes off save for a dainty little bib that barely covers your top, and have someone take a picture of the steamers. Posted by: Bandersnatch at July 23, 2017 04:38 PM (gIRsn) 99
Alright alright, I'll leave it a loam.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:32 PM (0mRoj) I think I just soiled myself from laughing.... Posted by: CharlieBrown'sDildo at July 23, 2017 04:38 PM (wYseH) 100
87 ****whispers to booknlass ****{you do know it's his imaginary girl,right?}***
Posted by: lin-duh meh *looks at linda with large eyes, squints at widespread across the innernet, then whispers to linda* fairy tales can come true, it can happen to you.... Posted by: booknlass at July 23, 2017 04:38 PM (6Xf+s) 101
Linda, I have one of those domes over my house too so I swear they're real. Twice last week storms scooted by close enough to smell. It's like the storms are shooting the bird as they go past, it's so rude.
Posted by: stace at July 23, 2017 04:39 PM (wH8rX) 102
99 Alright alright, I'll leave it a loam.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:32 PM (0mRoj) I think I just soiled myself from laughing.... Posted by: CharlieBrown'sDildo at July 23, 2017 04:38 PM (wYseH) Ewww. Just don't make it a re-peat performance. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 04:39 PM (0mRoj) 103
I mentioned in one of the threads yesterday that I've been making pomegranate Cosmopolitans for the wife, and they're quite tasty, and dirt simple. I better revert to Scotch before I become a girly man.
1 cup vodka (I like Finlandia, but really, who cares) 1/2 cup pomegranate juice 1/2 cup Cointreau /4 cup freshly squeezed lime juice Shake in a glass container, stick in the freezer for an hour, along with martini glasses. Serve the quantity of your choice (careful, they're really strong) and add a lime twist. Posted by: pep at July 23, 2017 04:39 PM (LAe3v) 104
Phish MSG run is donut themed. Run is called Baker's Dozen and tix are plastic donuts. They are also giving donuts away at the door. First night flavor was coconut and they debuted the Nilsson Coconut song. 2nd night last night was Strawberry and they played SFF and they played this classic Shuggie Otis song...
https://m.youtube.com/watch?v=Pgokn6gppvA Posted by: Cosmic Charlie at July 23, 2017 04:40 PM (PUmDY) 105
Bander dear, I'm sorry to disappoint you, but I'm not eating any more today and I'm leaving tomorrow. So negative on the steamers.
Posted by: bluebell at July 23, 2017 04:42 PM (sTBcq) 106
I make Pasta Aglio e Olio all the time. I always add a small amount of some kind of acid like white wine, vermouth, or lemon juice. I wonder if the pickled peppers serve the same purpose?
Posted by: Grannysaurus Rex at July 23, 2017 04:42 PM (xo/kP) 107
Unicorn? Should I google that?
Posted by: Jenna Jameson at July 23, 2017 04:42 PM (/qEW2) 108
Runs to den.
Replicates diagram on whiteboard. Smiles. Eras s water and inserts beer. Draws happy face in vacant space. Posted by: Diogenes at July 23, 2017 04:43 PM (0tfLf) 109
fairy tales can come true, it can happen to you....
Posted booknlass She can't have children. So...... Posted by: Widespread Pepe at July 23, 2017 04:45 PM (2qHjF) 110
I wonder if the pickled peppers serve the same purpose?
Posted by: Grannysaurus Rex at July 23, 2017 04:42 PM (xo/kP) I think they do....The ones I buy are in a vinegar-based liquid. Although as I mentioned I used Peppadews, which are sweet and spicy, and that was a nice little change. Posted by: CharlieBrown'sDildo at July 23, 2017 04:45 PM (wYseH) 111
We're on vacation at a friend's farm, and the friends mom is cooking all of our meals for us. She is doing dinner prep now. I could get used to this.
Posted by: Weasel at July 23, 2017 04:45 PM (573j3) 112
Stace,
It's happening as I write. Arrgghhh!! Posted by: lin-duh meh at July 23, 2017 04:45 PM (kufk0) 113
(and in case I inadvertently put an ear worm in one of your ears, I suggests Buble's version. that little frenchie thing makes "young at heart" more childlike somehow)
Posted by: booknlass at July 23, 2017 04:46 PM (6Xf+s) 114
So, bluebell, since you're there and since you're in charge of the cookbook, we need to do a thing on steamers.
... Posted by: Bandersnatch Um, what kind of steamers are we talking about here? Ever been to ... Ohio? Posted by: Shep Smith at July 23, 2017 04:47 PM (/qEW2) 115
Sticky --- Gaaah...but thank heaven your son is all right!
Somebody "upstairs" must've been watching over him. This reminds me. When my oldest started driving, I got her a license plate holder with "Angels are watching over me" on it. My son thought it was dorky and strongly advised me not to waste money on one for him as he would never use it. So I got him one that says LOS ANGELES on the top of the plate-holder and ME GUARDAN on the bottom. This is just Spanish for the same phrase. He's used that on every car he has driven and, if anyone notices it, they think he's from California. Heh. Posted by: Margarita DeVille at July 23, 2017 04:49 PM (0jtPF) 116
tasty and healthy: steak
Posted by: @votermom @vm pimping great books usually free or sale at July 23, 2017 04:49 PM (hMwEB) 117
Pep.
That's a good recipe. I go with POM juice and use triple sec but no lime juice. Garnish with blueberries. (They're different) Yum! Posted by: Diogenes at July 23, 2017 04:50 PM (0tfLf) 118
She can't have children.
So...... Posted by: Widespread Pepe well, what you said to her WAS hot, and in a way, all your great sexual effort might result in a lifelong love affair, from within which you two adopt a child together. right? there's more than one way for a dream to come true Posted by: booknlass at July 23, 2017 04:50 PM (6Xf+s) Posted by: Monkfish at July 23, 2017 04:50 PM (7ciu+) 120
Mmm, steak.
Posted by: Cosmic Charlie at July 23, 2017 04:50 PM (PUmDY) 121
13 Tasty, Cheap, Healthy:
Chicken hindquarters. Buy a ridiculously huge bag for $5. Make Coq au vin. Rejoice. Posted by: Lauren at July 23, 2017 03:59 PM (VfWkP) I'm with you. We separate the legs and thighs, and all the "other" things go into the freezer for chicken noodle soup, along with any parts with broken legs, etc. Since I've learned oven fried chicken, I don't have to spend an hour getting grease on me anymore, either. Posted by: MarkY at July 23, 2017 04:51 PM (hv357) 122
My taco salad recipe is basically:
- shredded lettuce - shredded colby jack - my chili, of course - little bit of jalapeno ranch dressing ...and I like to throw on a little bit of Vulcan fire salt from The Spice House. Posted by: qdpsteve FIFY. I hate fucking carbs. You mention carbs, I'm on you like chicken on rabbit. Like squirrel on fingers. Posted by: Jason Fung at July 23, 2017 04:51 PM (/qEW2) 123
When I made Aglio e Olio (oh pasta, how I miss you! *sobs*), I use to throw in some anchovie paste. Gave it a little salty bite.
Posted by: Tami, Public Ineffectual at July 23, 2017 04:52 PM (Enq6K) 124
Tasty Cheap Healthy: chicken salad.
Get a rotisserie chicken at the store ($5 at the Stop and Shop, are we living the dream, or what?) Dice up enough of it as you're hungry for. In one side of a huge bowl, throw in the chicken, some mayonnaise, cut grapes, and curry powder. Stir together. In the other side of the bowl rip up some romaine lettuce. Pour olive oil and balsamic vinegar on it and mix it up. Mix the two sides of the bowl together. Posted by: Bandersnatch at July 23, 2017 04:57 PM (gIRsn) 125
You want tasty, healthy and cheap? Me. I'll pay for dinner. And I will be the unicorn. Takers?
Posted by: Lena Dunham at July 23, 2017 04:59 PM (/qEW2) 126
It's happening as I write. Arrgghhh!!
Posted by: lin-duh meh at July 23, 2017 04:45 PM (kufk0) I see that on weather app radar. I gave the radar the double-bird and the dagger eyes, but I don't think that'll do anything but vent some anger. Posted by: stace at July 23, 2017 05:01 PM (wH8rX) 127
Bandersnatch, I make a chicken salad for sandwiches like that, only with cayenne pepper instead of the curry powder, and raw carrots for crunch. but your idea of the lettuce instead of bread is better for Gainzzz.
Posted by: booknlass at July 23, 2017 05:01 PM (6Xf+s) 128
Tonight's menu is Applewood smoked chicken sausage (from Sprouts), potatoes (roasted or fried--ain't decided yet) and some kind of vegetable, either steamed or sautéed, depending on what I find in the fridge.
As for adult beverages, I keep it simple: bourbon, neat. Posted by: Pug Mahon, Gentleman Drunkard at July 23, 2017 05:01 PM (kiNkW) 129
Pepe, I am envious of you. In a friendly way, of course.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 05:02 PM (0mRoj) 130
Chicken hindquarters. Buy a ridiculously huge bag for $5. Make Coq au vin. Rejoice.
Posted by: Lauren at July 23, 2017 03:59 PM (VfWkP) My wife and sons are weirdly intolerant of non-white meat chicken. this hinders my adventurous nature regarding cooking, but I get all the thighs and drumsticks when we got to Popeye's. Posted by: Pug Mahon, Gentleman Drunkard at July 23, 2017 05:05 PM (kiNkW) 131
88 Tasty, cheap, healthy:
- Avocado - Bananas - Sardines, Tuna, Anchovies - some types of red meat Posted by: qdpsteve at July 23, 2017 04:31 PM (eMKNe) -------------------------------- Avocados are a bit pricey here in Appalachia. I'd put chicken on the list. A lot of bang for the buck and the calories. Also eggs. And, around here at least, apples in season. Posted by: Margarita DeVille at July 23, 2017 05:05 PM (0jtPF) 132
118 She can't have children.
So...... Posted by: Widespread Pepe well, what you said to her WAS hot, and in a way, all your great sexual effort might result in a lifelong love affair, from within which you two adopt a child together. right? there's more than one way for a dream to come true Posted by: booknlass at July 23, 2017 04:50 PM (6Xf+s) When a woman is told that there is a 2% chance that she can ever have children, it crushes them since most do want their own kids. It was a foot in the mouth situation when I said I wanted to put a baby in her and she told me that. She knew I was embarassed and probably just said it was hot to ease the tension, which was a very selfless and kind gesture on her part..... I'm shocked she did not use it as an opportunity to destroy and hurt me. Most women would not have reacted that way and it showed a lot of character and maturity on her part, which I appreciate. Off to cook dinner. Night Horde. Posted by: Widespread Pepe at July 23, 2017 05:05 PM (2qHjF) 133
30
I asked this question the other day, but it is best on this thread. Kidlet and I are trying to find a canner for our glass/ceramic top stoves. I've done some research, but am still confused. Any ideas or suggestions? We can't use the typical canners we have. Posted by: Infidel at July 23, 2017 04:10 PM (gDoff) A high output electric hotplate perhaps. I have a regular stove, but sometimes can on my front porch just to keep the heat out of the house. Works fine. Posted by: cfo mom at July 23, 2017 05:06 PM (RfzVr) 134
Here's a nice chocolate chip cookie recipe from America's Test Kitchen. I really like the idea of using browned butter to add some extra flavor.
--- Know what else this works great on? Rice Krispies treats. Posted by: Hate Has No Homo, and If Your Kids Watch "Loud House" They're Learning About Gay "Dads" at July 23, 2017 05:07 PM (psH+N) 135
I truly hope everything turns out like you want Pepe!!
Posted by: lin-duh meh at July 23, 2017 05:07 PM (kufk0) 136
goodnight, WP. we're pullin' for you.
Posted by: booknlass at July 23, 2017 05:08 PM (6Xf+s) 137
Tasty, cheap, healthy:
- Avocado - Bananas - Sardines, Tuna, Anchovies - some types of red meat And then what? Sautee them all together? Put them in a blender? That's not much of a recipe. Posted by: Bandersnatch at July 23, 2017 05:09 PM (gIRsn) 138
Vespas are good, but try a negroni blanco: 4 parts beefeater gin 1 part vodka and a 1/2 oz of cochi americano
Posted by: Regular joe at July 23, 2017 05:10 PM (7PllL) 139
goodnight, WP. we're pullin' for you.
Posted by: booknlass at July 23, 2017 05:08 PM (6Xf+s) Somebody better be pulling for him because this new girlfriend doesn't seem to approve of him pulling it himself. Posted by: Slippery Slope Salesman at July 23, 2017 05:11 PM (EgwCt) 140
Why is cnn saying "Jared Kushner trying to defuse Israel situation" in chyron? I am sure they are inferring something nefarious, but I'm not getting it.
Posted by: Cosmic Charlie at July 23, 2017 05:12 PM (PUmDY) 141
My mother sent me a free week of Hello Fresh to try out. Just made the Chicken Milanese with arugula salad. It was very tasty. The kids tore it up too. That's a bonus.
Posted by: no good deed at July 23, 2017 05:13 PM (hsb2w) 142
>>>The Vesper Cocktail Recipe
The only joke from the Alf sitcom I remember is when he tried to join a monastery and said "they talked about vespers. I think it's some kind of cookie". Posted by: Steve and Cold Bear at July 23, 2017 05:15 PM (/qEW2) 143
OT but not a good day for Alex the Chick based on the Fox Newssite.
Oldest manatee at 69 died in an accident the day after his birthday. Psycho squirrel on loose in NYC At least no spider stories. Posted by: Jack Sock at July 23, 2017 05:17 PM (IDPbH) 144
Chicken salad without celery? I mean celery is like the ultimate add-on food. It contains so few calories that it actually may require more calories to process through the body than it contains. Posted by: Slippery Slope Salesman at July 23, 2017 05:17 PM (EgwCt) 145
Wait, anchovies are cheap? Why aren't they on all Caesar salads?
Posted by: Cosmic Charlie at July 23, 2017 05:19 PM (PUmDY) 146
Here's a question about the yummy-sounding chololate-chip cookie recipe. It says 1 3/4 sticks butter. What if you get lazy and put in 2 sticks?
Posted by: Caliban at July 23, 2017 05:21 PM (QE8X6) 147
Just made a low carb pizza with almond flour. Do not think I got the crust ingredients mixed well enough, but not too bad.
Posted by: Aetius451AD at July 23, 2017 05:23 PM (ycWCI) 148
Went to Legal Seagood for the first time,had the protegiese fishermans stew and for some inexplicable reason they put a piece of fried fish in their stew???
Posted by: Kreplach at July 23, 2017 05:24 PM (T8Ayg) 149
140 Why is cnn saying "Jared Kushner trying to defuse Israel situation" in chyron? I am sure they are inferring something nefarious, but I'm not getting it.
Posted by: Cosmic Charlie at July 23, 2017 05:12 PM (PUmDY) News does not want to talk about it... but Palis are rioting over the Temple Mount... Because after years, they were finally going to have to go through Metal Detectors like Jews and Christians have had to. Lots of rock throwing... like with Slings... Posted by: Don Q. at July 23, 2017 05:24 PM (NgKpN) 150
Here's a question about the yummy-sounding chololate-chip cookie recipe. It says 1 3/4 sticks butter. What if you get lazy and put in 2 sticks?
Posted by: Caliban --- The cookies will be softer when baking is done. And better. Posted by: Tonypete at July 23, 2017 05:25 PM (tr2D7) 151
That Vesper looks delicious! Gonna have to make one.....or three.
Thanks A'Ette! I had a Bloody Mary once with gin....not bad at all. Stewardess was out of vodka so I said what the hey. Posted by: Hairyback Guy at July 23, 2017 05:26 PM (5VlCp) 152
I make the best chocolate chip cookies in the world, and here's the trick....1) use cream cheese 2) Flatten them out and put them in the fridge before baking.
The cookies come out perfect....thick and chewy and not flat and they cook perfectly evenly....and they are blissful to use for ice cream sandwiches. Finding the right chocolate chip cookie recipe/tricks was like manna from heaven, because before, I had always had trouble with flat cookies, overbaked, too brown, yuck. My cookies now look like they are out of a magazine. Posted by: Tickled Pink at July 23, 2017 05:27 PM (smD62) 153
150
Here's a question about the yummy-sounding chololate-chip cookie recipe. It says 1 3/4 sticks butter. What if you get lazy and put in 2 sticks? Posted by: Caliban --- The cookies will be softer when baking is done. And better. Posted by: Tonypete at July 23, 2017 05:25 PM (tr2D7) Might spread a little more too when baking. Posted by: Tami, Public Ineffectual at July 23, 2017 05:27 PM (Enq6K) 154
Tickled Pink, do you use cream cheese in place of the butter or...?
Posted by: Tami, Public Ineffectual at July 23, 2017 05:28 PM (Enq6K) 155
Cream cheese will never work.
Posted by: Marlon Brando at July 23, 2017 05:29 PM (0mRoj) 156
Skip, Those photos are wonderful. You are a gifted artist and craftsman.
Posted by: Mrs JTB at July 23, 2017 05:29 PM (V+03K) 157
>>>Psycho squirrel on loose in NYC
Qu'est-ce que c'est? This link beneath the story is far more interesting. http://preview.tinyurl.com/yaxq5zco Posted by: Steve and Cold Bear at July 23, 2017 05:30 PM (/qEW2) 158
Tonight's dinner meal starts with a cold cucumber soup.
Little bit of a scare a few minutes ago - WeaselDog got into a pasture and was practicing her cow herding skillz. Cows are all OK and accounted for. Posted by: Weasel at July 23, 2017 05:30 PM (573j3) Posted by: Misteryous at July 23, 2017 05:33 PM (Ti3+V) 160
>>The cookies will be softer when baking is done.
And better. Posted by: Tonypete at July 23, 2017 05:25 PM (tr2D7) Might spread a little more too when baking. Posted by: Tami, Public Ineffectual at July 23, 2017 05:27 PM (Enq6K) Thanks! These sort of perplexing thoughts often occur to me, since I am a slave to recipes and not a natural cook at all. I know when the salad dressing recipe says "1/8 tsp cloves" that that's really precise. I know from ignoring it and making inedible dressing. But I often wonder when it says something like "2 1/2 cups flower" or "1 2/3 cups sugar"--just how precise is that? Stupid little conundrums for my little mind. Posted by: Caliban at July 23, 2017 05:33 PM (QE8X6) 161
@ 153
Part butter, part cream cheese. There is also a trick to baking it too....you bake it for half the time, flip the tray, bake it the rest. It's kind of labor intensive, but totally worth it. Posted by: Tickled Pink at July 23, 2017 05:34 PM (smD62) 162
Thanks! These sort of perplexing thoughts often
occur to me, since I am a slave to recipes and not a natural cook at all. I know when the salad dressing recipe says "1/8 tsp cloves" that that's really precise. I know from ignoring it and making inedible dressing. But I often wonder when it says something like "2 1/2 cups flower" or "1 2/3 cups sugar"--just how precise is that? Stupid little conundrums for my little mind. Posted by: Caliban at July 23, 2017 05:33 PM (QE8X6) Baking is less forgiving 'winging it' than 'cooking'. Posted by: Tami, Public Ineffectual at July 23, 2017 05:37 PM (Enq6K) 163
157This link beneath the story is far more interesting.
http://preview.tinyurl.com/yaxq5zco Posted by: Steve and Cold Bear at July 23, 2017 05:30 PM (/qEW2) That is beyond weird. A blindfold at all times? Somebody ain't right in the head. Posted by: cfo mom at July 23, 2017 05:40 PM (RfzVr) 164
Hey everybody.
Margarita: Didn't realize about avocados costing more elsewhere. And re the nacho corn chips: hey, I'm Italian. I *gotta* have just a few carbs from time to time. And no, those all don't go together... but at least they meet the three criteria. Posted by: qdpsteve at July 23, 2017 05:40 PM (eMKNe) Posted by: qdpsteve at July 23, 2017 05:41 PM (eMKNe) 166
165 Good street tacos *can* be cheap, tasty and healthy.
But it's a gamble. Posted by: qdpsteve at July 23, 2017 05:41 PM (eMKNe) E. coli roulette! Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 05:43 PM (0mRoj) 167
Kreplach, sounds very not good.
Posted by: Cosmic Charlie at July 23, 2017 05:44 PM (PUmDY) 168
Yay! A GRILZZZ thread!
Posted by: fly gal at July 23, 2017 05:44 PM (WTpWL) 169
I made Deconstructed Stuffed Shells from Shannon Stonger's Spring cookbook. She elimenated the pasta and cooks the stuffing in a tomato meat sauce. I will probably make it again as it uses simple ingredients. I also picked up her Traditionally Fermented Foods cookbook. Haven't tried the recipes yet but it looks good.
Posted by: Notsothoreau at July 23, 2017 05:45 PM (Lqy/e) 170
I mentioned this in the gardening thread yesterday. I had a beautiful piece of wild caught salmon which I sautéed in butter until the center was just barely cooked. Served it on a bed of buttered rice. I minced some tarragon to mix in the rice and dill to sprinkle on the fish. The herbs were still warm from the sun when I used them. What a difference garden fresh ingredients can make! A simple meal but so flavorful.
Speaking of salads in the fridge, the heat is taking a toll on the leaf lettuce so we are using it to make a huge batch of fatoosh which will also include tomato, chives and herbs from the garden. Posted by: JTB at July 23, 2017 05:47 PM (V+03K) 171
Eggs at a local market are down to 29 cents a dozen (medium). Wasn't it not long ago they went through the roof because a disease of some sort....If we had a Socialist country, the price would be fixed at 3.00 a dozen, I'd bet.
Posted by: Colin at July 23, 2017 05:47 PM (B3bgT) 172
Insomniac, then there's the million-dollar Gwyneth Paltrow diet:
She had a tapeworm installed. :-P Posted by: qdpsteve at July 23, 2017 05:49 PM (eMKNe) 173
"
E. coli roulette! Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 05:43 PM (0mRoj)" Yeah, cry me a freaking river. Posted by: Street dog at July 23, 2017 05:50 PM (LAe3v) 174
My leaf lettuce seems to be taking the heat, have been keeping it cut often so hasn't bolted yet, finally have a cucumber for salad as soon as I eat up the last one I bought. And maybe tomatoes in a week.
Posted by: Skip at July 23, 2017 05:51 PM (9g/6M) 175
"...fatoosh..."
Posted by: JTB at July 23, 2017 05:47 PM (V+03K) Please watch the profanity on the Food Thread. Posted by: CharlieBrown'sDildo at July 23, 2017 05:52 PM (wYseH) 176
Very OT:
Brexit is not being turned into... a porno: https://order-order.com/2017/06/15/hard-brexxxit-move/ Link is porn free, but still... Posted by: The Literary Hat at July 23, 2017 05:53 PM (vBeA5) 177
175
Please watch the profanity on the Food Thread. Posted by: CharlieBrown'sDildo at July 23, 2017 05:52 PM (wYseH) ------------------------ Oh yeah? MOFONGO!!!! Posted by: Margarita DeVille at July 23, 2017 05:55 PM (0jtPF) 178
Is anyone else a little nervous about the new communication director's last name?
Posted by: Cosmic Charlie at July 23, 2017 05:57 PM (PUmDY) 179
Margarita, LOL.
Don't get me started on a commercial I saw late last night for a new line of make-up from (I think) L'Oreal. "Not only makes you look great, it helps prevent cut-box, burn-in and hoodoo!" :-P Posted by: qdpsteve at July 23, 2017 05:57 PM (eMKNe) 180
Is anyone else a little nervous about the new communication director's last name?
Posted by: Cosmic Charlie "The Mooch" Scaramucci? Some of those WH "reporters" could use a good whackin'. Posted by: qdpsteve at July 23, 2017 05:58 PM (eMKNe) 181
BTW, I do make a very good mofongo.
When I can decent plantains, that is. You can rarely find even indecent ones up here in the mountains though. Posted by: Margarita DeVille at July 23, 2017 05:58 PM (0jtPF) 182
Qdp, google Scaramouche.
Posted by: Cosmic Charlie at July 23, 2017 06:00 PM (PUmDY) 183
179 ----"...it helps prevent cut-box, burn-in and hoodoo!"
Posted by: qdpsteve at July 23, 2017 05:57 PM (eMKNe) ------------------- Say what??? Posted by: Margarita DeVille at July 23, 2017 06:00 PM (0jtPF) 184
i made vespers at new year's
and even though it's basically pure alcohol everyone said it tasted like water which sorta seemed like a huge achievement mixology-wise but at the same time it was kinda anti-climactic i did this whole spiel about ian fleming blah blah blah Posted by: happyfeet at July 23, 2017 06:02 PM (mLfQi) 185
Is anyone else a little nervous about the new communication director's last name?
Scaramoche, Scaramoche, will you do the fandango? No, actually his former Leftist politics bother me more. Posted by: Skip at July 23, 2017 06:02 PM (9g/6M) 186
Scaramouche, Scaramouche, will you do the Fandango?
Posted by: Infidel at July 23, 2017 06:03 PM (gDoff) 187
Cream cheese in chicken salad and chocolate chip cookies, or just a bagel topping. What a wonderful ingredient.
Posted by: Hate Has No Homo at July 23, 2017 06:03 PM (psH+N) 188
Well, crap, Skip.
Posted by: Infidel at July 23, 2017 06:03 PM (gDoff) 189
I'm watching My 600 lb life on discovery health and I've decided I'm not going to eat for the next week. Sweet mother of God, how do folks let themselves get to this stage?
Posted by: IC at July 23, 2017 06:04 PM (gcme+) 190
Alert! Alert!
Using an Instant Pot to make Kraft Mac and cheese is faster but results in an inferior product. Stick with traditional boiling preparations. Sigh. Well...there's still Burger King for dinner, I guess. Posted by: Mark Andrew Edwards at July 23, 2017 06:05 PM (xJa6I) 191
Oh, also wanted to share this moron moment with everyone:
I had started making the pizza dough when I realized I had not picked up a rolling pin at the store. I then looked around for something long, heavy and round (no jokes, please.) I did not have anything. All seemed lost, then my eyes fell on an empty heavy vodka bottle I had kept because I liked the bottle ('Ultimat' if anyone is curious.) Worked perfectly. Posted by: Aetius451AD at July 23, 2017 06:06 PM (ycWCI) 192
@167
It was good except for the piece of fried fish they floated on top of the mussels and clams and other pieces of non fried items. I simply was not in the mood to eat anything breaded or fried. I had a seaweed salad and was looking forward to eating a nice bowl of fish stew and BAM fried fish in my stew. Speaking of fish, I'm making some flounder florentine right now. Posted by: Kreplach at July 23, 2017 06:06 PM (T8Ayg) 193
Is anyone else a little nervous about the new communication director's last name?
Posted by: Cosmic Charlie at July 23, 2017 05:57 PM (PUmDY) Ummmmmmm....No. Whaddya gonna do? Posted by: Hairyback Guy at July 23, 2017 06:06 PM (5VlCp) 194
187 Cream cheese in chicken salad ......
Posted by: Hate Has No Homo at July 23, 2017 06:03 PM (psH+N) ---------------------- Hey, that's a great idea. Posted by: Margarita DeVille at July 23, 2017 06:07 PM (0jtPF) 195
Browned butter chocolate chip cookies? I could be happy trading the chocolate out for chopped pecans.
I could maybe go for 1/2 cup of chocolate chips and 3/4 cup of pecans, too. I like the cookie part of chocolate chip cookies. The chocolate can hide it. Problem is, I would eat too many. Posted by: KT at July 23, 2017 06:08 PM (BVQ+1) 196
CBD, Watching the carbs has another advantage: without being fanatical, it helps me and Mrs. JTB control our mild diabetes. My last test had me in the 'pre-diabetic' range using minimal medicine.
Yeah, I miss the donuts, half loaves of crusty bread and pasta but have learned to get by with small amounts of them. Worth it if I get off the medicine entirely in the future. Posted by: JTB at July 23, 2017 06:09 PM (V+03K) 197
Fried anything should not be in a soup, period.
Posted by: Cosmic Charlie at July 23, 2017 06:09 PM (PUmDY) 198
How the fkity fk did the Leftists start worrying about pardons already? They can't find a crime for anyone to get a pardon.
Posted by: Skip at July 23, 2017 06:10 PM (9g/6M) Posted by: KT at July 23, 2017 06:10 PM (BVQ+1) 200
Just had a one inch thick ribeye steak. I use the broiler.
Seven minutes on each side with steamed broccoli. Posted by: Katie Couric, Excrement Measurement at July 23, 2017 06:11 PM (2X7pN) Posted by: Weasel at July 23, 2017 06:11 PM (573j3) 202
Someone needs to smack Al Green (R-Texas) upside the head.
Posted by: Skip at July 23, 2017 06:12 PM (9g/6M) 203
202 Someone needs to smack Al Green (R-Texas) upside the head.
Posted by: Skip at July 23, 2017 06:12 PM (9g/6M) Has some great songs though. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 06:13 PM (0mRoj) 204
Off media shithead sock!
Posted by: Very Undude at July 23, 2017 06:13 PM (2X7pN) 205
203 202 Someone needs to smack Al Green (R-Texas) upside the head.
Posted by: Skip at July 23, 2017 06:12 PM (9g/6M) Has some great songs though. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 06:13 PM (0mRoj) Better not get a massage... Posted by: Aetius451AD at July 23, 2017 06:13 PM (ycWCI) 206
Mixing Gin and vodka makes no sense to me. Anyone have a theory?
You know flavored vodkas? Melon vodka, citrus vodka, etc.? Gin is pretty much "juniper and herbs vodka". (And maybe citrus or cucumber or something, depending on the gin.) Gin is basically vodka after distilling the grain (or whatever); the flavors are added afterwards in a second distillation. Or without a second distillation, for valurite-quality gins. So gin+vodka just makes mild-flavored gin, without (literally) watering it down. Posted by: mikeski at July 23, 2017 06:15 PM (H2dZX) 207
I had a check up last week and doctor said I didn't need to do any treatment but sugar levels were getting up there. She wondered what I ate but quickly volunteered I drink a Coke almost every day and juice as well. She said cut that down to 1 a week and that might do it . Didn't offer Pop-Tarts every day but cutting them out some days as well.
Posted by: Skip at July 23, 2017 06:16 PM (9g/6M) Posted by: Cosmic Charlie at July 23, 2017 06:16 PM (PUmDY) 209
The Al Green in question is going to introduce a bill tomorrow that the President can't pardon himself.
Posted by: Skip at July 23, 2017 06:18 PM (9g/6M) 210
Speaking of odd liquor pairings, try a Fog Cutter (Trader Vic version).
2 oz rum 1 oz brandy 1/2 oz gin 2 oz orange juice 1 oz lemon juice 1/2 oz orgeat syrup Shake with ice, strain into highball glass over crushed ice, and float 1/2 ounce dry sherry on top. Garnish with mint sprig. I can't quite wrap my mind around the gin in there, and the dry sherry float is also a jarring idea. But it really works well. Posted by: Steve Skubinna at July 23, 2017 06:19 PM (0BfFW) 211
just noticed the very sort-of pretty Kristin Fisher on Fox news now. She's outside the White House and it sounds like it's raining buckets.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:20 PM (ILitO) 212
Skip, there is something about PopTarts. That is the one food that will cause instant weight gain for me, as in, eat a pair of PopTarts, next day I'm 2-3 lbs heavier.
The do have the highest carb count of just about anything I ever eat. Posted by: Emmie at July 23, 2017 06:21 PM (ZapPq) 213
and so far as I'm concerned, Gin takes like licorice. Phooey.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:22 PM (ILitO) 214
Gin is gross.
Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 06:22 PM (0mRoj) Posted by: pep at July 23, 2017 06:24 PM (LAe3v) 216
Gin tastes like Christmas trees. You're a bad Santa.
Posted by: Monkfish at July 23, 2017 06:25 PM (7ciu+) 217
Gin is good in lemonade, but haven't done that in ages
Posted by: Skip at July 23, 2017 06:26 PM (9g/6M) 218
re 198: if they need to, they'll invent a crime.
Trump claimed there was election fraud. Gotta be some sort of perjury in there. Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:26 PM (ILitO) 219
The do have the highest carb count of just about anything I ever eat.
Posted by: Emmie at July 23, 2017 06:21 PM (ZapPq) I was eating them along with students -- PopTarts were the public school-supplied breakfast at least once a week. And some people wonder what causes the childhood obesity epidemic. Posted by: Emmie at July 23, 2017 06:27 PM (ZapPq) 220
And I thought a cup of OJ or Cranberry juice was good for me every day, had no idea the sugar content.
Posted by: Skip at July 23, 2017 06:28 PM (9g/6M) 221
Also, Linda Ronstadt is everything good about being young.
Posted by: pep at July 23, 2017 06:24 PM (LAe3v) You better believe it. Posted by: Bob Kerrey at July 23, 2017 06:29 PM (LAe3v) 222
a Poptart is good for nibbling at till it looks like a gun. All teachers must know that to be certified. Not sure if the same rule applies to pizza or avocados, although bananas are automatically suspect. Gun-like sex toys are exempt if used in elementary hygiene class, though.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:29 PM (ILitO) 223
133 30
I asked this question the other day, but it is best on this thread. Kidlet and I are trying to find a canner for our glass/ceramic top stoves. I've done some research, but am still confused. Any ideas or suggestions? We can't use the typical canners we have. Posted by: Infidel at July 23, 2017 04:10 PM (gDoff) cfoMom has it right, but what we use is gas-fired two-burner we bought from Cabelas or some such. Use it a lot when we want to fry stuff but not heat up the kitchen. We keep it next to the smokers. $100 or so. Cheaper than a high-quality canner. Posted by: MarkY at July 23, 2017 06:30 PM (hv357) 224
My theory for a long time on childhood obesity is processed corn sweetener in everything.
Posted by: Skip at July 23, 2017 06:30 PM (9g/6M) 225
Hmm. The older I get, the more important "tasty" gets ... and the harder it is to find Old and insensitive taste buds, yeah, but things like grainy tomatoes don't help, either.
Posted by: empire1 at July 23, 2017 06:31 PM (7zMFe) 226
Another school breakfast item was fruit yoghurt, which had more sugar than twice as much soda pop.
Posted by: Emmie at July 23, 2017 06:32 PM (ZapPq) 227
re 219: I don't recall any childhood obesity epidemic years ago when lunch hour and gym and the hours after school meant running around like... well, like children. I presume no one has figured out a way to play Dodge Ball in which everyone wins.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:33 PM (ILitO) 228
@197
Not true. Fried tortillas in Chicken Tortilla Soup is magnificent, the perfect amount of crunch and oil to balance out the spicy soup. Yum. Posted by: Tickled Pink at July 23, 2017 06:34 PM (smD62) 229
Yo, peeps.
My stove is not long for this world. Can't afford a double convection oven or anything else expensive. What features do you really like? Convection? Double...ness? Adjustable burner sizes? #NoCoils Posted by: Mama AJ at July 23, 2017 06:36 PM (wwL6Q) 230
re 220: cranberry juice, apple, grapefruit, booberry... all probably ok. It's the OJ that might kill you.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:36 PM (ILitO) 231
229 Yo, peeps.
My stove is not long for this world. Can't afford a double convection oven or anything else expensive. What features do you really like? Convection? Double...ness? Adjustable burner sizes? #NoCoils Posted by: Mama AJ at July 23, 2017 06:36 PM (wwL6Q) Campfire. Posted by: Insomniac - Not Disappointed, Just Angry at July 23, 2017 06:36 PM (0mRoj) 232
I admire how CNN is comparing Clinton lying under oath during his Presidency to justification for a deep dive into everything Trump. They are trying to convince their stupid audience they are comparable situations.
Posted by: Cosmic Charlie at July 23, 2017 06:36 PM (PUmDY) 233
Hey, that's a great idea.
Posted by: Margarita DeVille at July 23, 2017 06:07 PM (0jtPF) --- It took me years to realize why other people's chicken salad never tasted that great. Posted by: Hate Has No Homo at July 23, 2017 06:36 PM (psH+N) 234
re 229: I'm lucky, I have the kind of stove that Moe and Curley used to blow up and the stupid thing still works.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:37 PM (ILitO) 235
207 ... Skip, I was shocked at the carbs in regular soda and even more in fruit juice. Have only had diet soda and sugar free juice for a long time. Also learned that most BBQ sauce has high carbs. Reading the nutrition labels is eye opening. We use Splenda in place of sugar or honey in recipes which has helped.
We have tried to make game out of coming up with tasty meals with lower carbs. Usually works. And I can't eat the mass quantities I did 40 years ago anyway. Posted by: JTB at July 23, 2017 06:37 PM (V+03K) 236
cfoMom has it right, but what we use is gas-fired
two-burner we bought from Cabelas or some such. Use it a lot when we want to fry stuff but not heat up the kitchen. We keep it next to the smokers. $100 or so. Cheaper than a high-quality canner. Posted by: MarkY at July 23, 2017 06:30 PM (hv357) Yep. I told kidlet she would have to run the burner. I don't like working on electrical stuff or propane. Posted by: Infidel at July 23, 2017 06:39 PM (gDoff) 237
I see the local suburban school district is offering breakfast and lunch now in the summer. Parents can also eat for something like 3 dollars...Before long it will be all 3 meals at the school along with a bed....I believe the city schools already serve all day.....Don't the parent or parents get food stamps and all the other free things anymore.
Posted by: Colin at July 23, 2017 06:39 PM (B3bgT) 238
I also have vanilla yogurt every work day, sometimes with fruit but not always, plain yogurt is not as good but could eat it.
Posted by: Skip at July 23, 2017 06:40 PM (9g/6M) 239
Another school breakfast item was...
This is all so very wrong. Who puts these people in charge of ANYthing? There is nothing they cannot fuck up. Posted by: t-bird at July 23, 2017 06:40 PM (pszv/) 240
Blood orange sorbet to chase some shots of vodka or gin would be extra special right about now.
Posted by: Kreplach at July 23, 2017 06:41 PM (T8Ayg) 241
cold noodles with peanut sauce for dinner.yum
Posted by: gorillapundit at July 23, 2017 06:41 PM (11H2y) 242
anyway, my rule on carbs is to not put fruit juice in the vodka.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:41 PM (ILitO) 243
re 240: I bought blood oranges once, didn't think they tasted very good.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:43 PM (ILitO) 244
re 219: I don't recall any childhood obesity epidemic years ago when lunch hour and gym and the hours after school meant running around like... well, like children. I presume no one has figured out a way to play Dodge Ball in which everyone wins.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:33 PM (ILitO) Yup...back in my day the school lunch consisted of crap. Most kids that could brought their own food and if you didn't you got mystery meat or some such which made ham and muthas taste like filet mignon. No fat ass kids either.....maybe one in each class who got nicknamed Fatty or Tubby. Posted by: Hairyback Guy at July 23, 2017 06:44 PM (5VlCp) 245
10 ... Skip, I just opened the link to the brewpub. That is just gorgeous work. I'm envious of your talent and skill.
Posted by: JTB at July 23, 2017 06:44 PM (V+03K) 246
229 Yo, peeps.
My stove is not long for this world. Can't afford a double convection oven or anything else expensive. What features do you really like? Convection? Double...ness? Adjustable burner sizes? #NoCoils Our new(ish) stove has either convection or regular settings. We didn't notice enough of a difference to re-learn cooking. We don't use the convection. We love gas. Posted by: MarkY at July 23, 2017 06:45 PM (hv357) 247
Mama AJ. I had to buy a new stove last year after mine died Thanksgiving Day. As I was preheating the oven for the turkey. I hated my old coils. I bought an electric stove with a glass top. I really like it. (would have cost me another $250 to have a nat gas run) I just can't use any pots on the top that are concave like my old canner. I guess it can create suction or the weight would damage the stove top. 1st world problems.
Posted by: Infidel at July 23, 2017 06:45 PM (gDoff) 248
This was restaurant I worked on last summer
https://www.cityworksrestaurant.com/kingofprussia/photos/ Posted by: Skip at July 23, 2017 06:45 PM (9g/6M) 249
Didn't offer Pop-Tarts every day but cutting them out some days as well.
Cereal in the morning, too, with low-fat milk? Posted by: t-bird at July 23, 2017 06:45 PM (zEjuG) 250
Very late to the food thread but the 2in rare filet with the sliced tomato, hard boiled eggs and thin sliced red onion in wine vinegar and olive oil was so worth it.
First break in the heat and my grow your own steak is off to the butchers. Posted by: Ben Had at July 23, 2017 06:45 PM (gvftx) 251
No cream cheese in chicken salad! Try a dollop of sour cream, also adding craisins, slivered almonds, and/or halved grapes is tasty.
Posted by: Laura Inmaryland at July 23, 2017 06:46 PM (jmVk6) 252
@229
Good luck! We had a convection oven, but we rarely ever used it. On the new oven, we got it with convection, but only because the convection model was a better deal than the non-convection. Again, we rarely use it. We have one adjustable burner, which is nice, but I wouldn't call a dealbreaker. A fifth burner or a warming zone is great. Ultimately we decided a really good quality oven was more important than a lesser quality with all the bells and whistles. I think if you do that, you'll be happy. Posted by: Tickled Pink at July 23, 2017 06:47 PM (smD62) 253
I drink wine and scotch, but do appreciate craft beers, mass produced don't excite me much.
Posted by: Skip at July 23, 2017 06:48 PM (9g/6M) 254
I also often eat Instant oatmeal but to cut down sugar will put 1 flavored and 1 plain pack.
If most of you ate what I did day in and out I would have you all over 400 pounds Posted by: Skip at July 23, 2017 06:50 PM (9g/6M) 255
My go-to chicken salad recipe is chicken, mayo, seasonings, red grapes, celery, and cashews.
Love it. Posted by: Tickled Pink at July 23, 2017 06:51 PM (smD62) 256
https://www.cityworksrestaurant.com/kingofprussia/photos/
I like the Erlenmeyer flasks. What is it that you do? Posted by: t-bird at July 23, 2017 06:53 PM (zEjuG) 257
Grapes are really good in chicken salad. Tuna salad too.
Posted by: Tami, Public Ineffectual at July 23, 2017 06:53 PM (Enq6K) 258
and now I want really good fried chicken. I am suddenly sad.
Oh, well, stuff to do, maybe catch you all at the ONT re 246: you like gas? Donate $10G to the Dems, maybe you'll get to sit next to Hillary or Moochelle. Ha. Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:54 PM (ILitO) 259
I'm meeting Mom at Union Station for lunch on the 6th, she's going to see her sister.
Posted by: Tinfoilbaby at July 23, 2017 06:55 PM (6Ll1u) 260
Saw a comment someone had free HBO yesterday and no shit I do to, was going to watch Hacksaw Ridge again but Deepwater Horizon is on.
Posted by: Skip at July 23, 2017 06:56 PM (9g/6M) 261
I am a carpenter, so lots of stuff.
Posted by: Skip at July 23, 2017 06:58 PM (9g/6M) 262
Haven't had a gas stove in a loooong time.
Someday, but not today. The current stove is a drop in. The 2 inches of marble counter behind it cracked. I just want to have the mess ripped out so I can put in a normal stove and have a storage drawer under the oven! Don't know how much that will cost. Really can't afford any of this, but 1) the oven keeps turning itself off and then back on to a higher temp, and b) there's a special deal at the BX for the next month. Zero % interest and no payments for a year, I think. But not a big selection. And I'll have to go looking for reviews somewhere else... If I wait til I can afford it, it will die completely and/or start a fire. And there'd probably be a plague or two. Hmm, I seem to have misplaced my optimism... Posted by: Mama AJ at July 23, 2017 06:59 PM (wwL6Q) 263
I think these guys didn't hit oil, they tapped into a volcano
Posted by: Skip at July 23, 2017 06:59 PM (9g/6M) 264
"...grow your own steak..."
Posted by: Ben Had at July 23, 2017 06:45 PM (gvftx) Does that come in a kit? Posted by: CharlieBrown'sDildo at July 23, 2017 07:01 PM (wYseH) 265
My typical breakfast is steel cut oatmeal with berries, sweetened with Splenda, cinnamon, and, if I remember, nutmeg. The steel cut oats take a while to cook, so I make a big batch on the weekend and reheat a measured amount each day. By the time it's reheated, I can finish making Mrs. JTB's toast and eggs.
I've really come to prefer steel cut oats over the instant stuff. Posted by: JTB at July 23, 2017 07:02 PM (V+03K) 266
254
If most of you ate what I did day in and out I would have you all over 400 pounds Posted by: Skip at July 23, 2017 06:50 PM (9g/6M) Heh. Sounds like it. The good news, Skip, is that it sounds like you will get very good results if you reduce your carbs. Your diet sounds extremely high in carbs right now and just cutting back to a conventional amount should go a long way toward getting your blood sugar to the normal range. Posted by: Emmie at July 23, 2017 07:02 PM (ZapPq) 267
* anyway, my rule on carbs is to not put fruit juice in the vodka.
Posted by: mallfly the Peach of Hoboken at July 23, 2017 06:41 PM (ILitO)* Words of wisdom right there. ^^^ Posted by: 2018 at July 23, 2017 07:03 PM (oZe0I) 268
Here's a nice chocolate chip cookie recipe...
------ *?* Why go to all of that trouble? I just Posted by: Hillary at July 23, 2017 07:03 PM (OdK9v) 269
i took a little nap. and now it's cooler around here. ah.
OT: Obama was all secretly ready to declare martial law last Nov. 8, he said in case of Russian meddling, what a crock. I wish the authorities would put him on trial. Have you seen this article? https://tinyurl.com/ydeakx24 Posted by: booknlass at July 23, 2017 07:04 PM (6Xf+s) 270
First sweet corn of the yr this week. Yummm, can't beat fresh IL sweet corn. Still not as good as when I farmed and could pick it and have it on the plate within an hour. But newer varieties hold their sweetness longer, so there's that.
Posted by: Farmer at July 23, 2017 07:04 PM (yJ1e6) 271
I make 5 minutes oatmeal with a small handful of raisins and sprinkle of cinnamon in milk. No other sweetener
Posted by: Skip at July 23, 2017 07:04 PM (9g/6M) 272
So, Mama AJ, no gas?
I'm a grumpy cook if I have to cook on anything besides gas. I love my range. It's a low-end Kenmore gas. I'd be even happier if there were no silly electronic components. Posted by: Emmie at July 23, 2017 07:05 PM (ZapPq) 273
268 I think I had a stroke...
Posted by: Hillary at July 23, 2017 07:05 PM (OdK9v) 274
253 I drink wine and scotch, but do appreciate craft beers, mass produced don't excite me much.
Posted by: Skip at July 23, 2017 06:48 PM (9g/6M) ***** Ahhhh....Brother from a different mother. Posted by: Diogenes at July 23, 2017 07:05 PM (0tfLf) Posted by: Skip at July 23, 2017 07:06 PM (9g/6M) 276
I despise electric ranges...and that's what we've had for 25 years.
Posted by: Mike Hammer, etc., etc. at July 23, 2017 07:06 PM (OdK9v) 277
271. Well, Skip, at least the cinnamon is low-carb.
Posted by: Emmie at July 23, 2017 07:07 PM (ZapPq) 278
"...but do appreciate craft beers, mass produced don't excite me much.
" Posted by: Skip at July 23, 2017 06:48 PM (9g/6M) Pennsylvania has some great breweries. You are definitely in the right place. Posted by: CharlieBrown'sDildo at July 23, 2017 07:07 PM (wYseH) 279
No, we don't have gas in the house at all, so I don't know how much it would cost to have it run.
We'd love to move and will eventually, so I'm not looking at something to last a long time and be perfect. Which is why I'm now eyeing a double convection oven at Home Depot that's on sale for $900. The kitchen is small for the size of the house, so I've always thought a double oven would be a good selling point. Well, and I might just use both ovens sometimes! Looking thru the ratings now... Posted by: Mama AJ at July 23, 2017 07:12 PM (wwL6Q) 280
Thank God for the addendum.
Posted by: Misanthropic Humanitarian at July 23, 2017 07:14 PM (ZTRlp) 281
Trust us on this.....put peas in your chicken salad.
Posted by: The New York Times at July 23, 2017 07:14 PM (Vugmo) 282
Just broke open a new bottle of scotch, McClelland Single Malt Highland, wasn't too much and is smooth as glass
Posted by: Skip at July 23, 2017 07:14 PM (9g/6M) 283
Late to the party, as usual. But I have an excuse: I was helping (supervising?) my 2 youngest sons run a natural gas line to the grill. Bye bye, propane!
Any way, has the drink been identified? I think it may be the original Gin and Tonic. Posted by: bergerbilder at July 23, 2017 07:18 PM (lIZQs) 284
229
My stove is not long for this world. Can't afford a double convection oven or anything else expensive. What features do you really like? Convection? Double...ness? Adjustable burner sizes? Posted by: Mama AJ at July 23, 2017 06:36 PM (wwL6Q) Convection? Meh. I have it, I use it sometimes. I see no difference but I don't do a lot of "baking". The thing I loved the most about my last stove and that I insisted on having with my new stove was the type of grates over the burners that are continuous - you can slide a pot or pan from one burner to the next without having to lift or risk spilling. Makes me happy daily. Posted by: cfo mom at July 23, 2017 07:18 PM (RfzVr) 285
CBD- Yes, the kit contains, roasts, tenderloins, steaks, brisket and lots of hamburger all in a neat leather wrapper.
Posted by: Ben Had at July 23, 2017 07:19 PM (gvftx) 286
Stickey Wicket, glad your son is okay. How frightening.
Posted by: fly gal at July 23, 2017 07:20 PM (WTpWL) 287
I prefer glass top over the old coil electric, we have a Jenn-Air convection for maybe 10 years but the some panel numbers are inop ( 7,8,9) but do like it. The convention does speed up regular baking.
Posted by: Skip at July 23, 2017 07:22 PM (9g/6M) 288
Posted by: Ben Had at July 23, 2017 07:19 PM (gvftx)
Luckily there is nobody in the house because I laughed like a hyena! Posted by: CharlieBrown'sDildo at July 23, 2017 07:22 PM (wYseH) 289
>>grates over the burners that are continuous
Ah, gas stove? I'm stuck with electric for now. Not seeing any enthusiasm for convection from all y'all. Good to know. Our toaster oven has it and I like that it cooks things faster. I only use it for warming up something frozen, so I don't know it would work for cooking. Posted by: Mama AJ at July 23, 2017 07:23 PM (wwL6Q) 290
MamaAJ, I don't know for sure, but perhaps there are some breads that bake better in a convection oven. If you are a bread-baker, you might find it useful.
Posted by: Emmie at July 23, 2017 07:25 PM (ZapPq) 291
No, we don't have gas in the house at all, so I don't know how much it would cost to have it run.
We'd love to move and will eventually, so I'm not looking at something to last a long time and be perfect. Which is why I'm now eyeing a double convection oven at Home Depot that's on sale for $900. The kitchen is small for the size of the house, so I've always thought a double oven would be a good selling point. Well, and I might just use both ovens sometimes! Looking thru the ratings now... Posted by: Mama AJ at July What you need is a marble island the size of a small continent, french doors, ans shiplap. That will quintuple the value of your home. You also need a really big ugly clock. Posted by: yankeefifth at July 23, 2017 07:25 PM (0wem/) 292
Oops. I see now that you have to have electric. No opinions on that other than my sympathy.
Be sure it has an oven light you can turn on manually. Some stoves they make now the light only comes on when you open the door. What the heck is the point of that? Posted by: cfo mom at July 23, 2017 07:26 PM (RfzVr) 293
CBD- Well that made my day.
Posted by: Ben Had at July 23, 2017 07:26 PM (gvftx) 294
Re: double oven. We thought hard about it for the feast days, but me wife ended up buying a counter top roaster that can handle darn near anything an oven can... and faster.
With our new kitchen, we have LOADS of space to store stuff like this now too. We used to not buy some gadgets cause we had no place to hide them when not in use. Posted by: MarkY at July 23, 2017 07:26 PM (hv357) 295
So I was in WalMart food surfing and saw this nice fresh slab of salmon I couldn't resist and put it in the buggy. A bit further into the meat section there was a pair of T-bones at 25% off that looked so lonely, into the buggy they went. Wandering past the pork section apparently WalMart now has their own line of bratwurst, 12 to a package, bam, into the buggy they went.
Back at the house my kettle grill got fired up. I grabbed 2 carrots, 1/2 of a red onion, a handful of cherry tomatoes and spices. Chopped the carrots thinly, made thin onion rings and got out the tin foil. Took the skin off the salmon, laid the onion down on the tinfoil, some carrot, salt, pepper and a dash of garlic powder. Tossed in 3 pats of butter, the tomatoes and sealed it up. Out on the grill I did the T-bones first, put the brats around the edge of the kettle and once the steaks were off I put the Salmon on and closed the lid. Temp ramped to 600 and I sealed off the air vents and let it sit out there for 40 min. till the temp dropped to 200. Pulled it and the brats off, went inside and opened the foil. It came out pretty good, tasty, moist, well cooked and soft carrots and onions. Not bad for an experiment with steak as a backup. I'll eat them for lunch at work next week with the brats. Posted by: Gmac - 'All politics in this country now is dress-rehearsal for civil war' at July 23, 2017 07:28 PM (qZdIZ) 296
I do love the self cleaning option. First time I have ever had one. Boy is it nice!!!
Posted by: Infidel at July 23, 2017 07:28 PM (gDoff) 297
Posted by: Mama AJ at July 23, 2017 07:23 PM (wwL6Q)
I absolutely love my convection oven. I think it is a fantastic addition to any kitchen and I think that it improves the quality of my cooking. Posted by: CharlieBrown'sDildo at July 23, 2017 07:28 PM (wYseH) 298
Yeah, I've been watching some home improvement shows and that sounds about right.
Posted by: Mama AJ at July 23, 2017 07:29 PM (wwL6Q) 299
Isn't everything Kenmore on sale right about now?
Posted by: MarkY at July 23, 2017 07:30 PM (hv357) 300
What type of oven do you use instead of a convection oven?
Posted by: yankeefifth at July 23, 2017 07:31 PM (0wem/) 301
can you make an oven our of shiplap? bathtub?
Posted by: yankeefifth at July 23, 2017 07:31 PM (0wem/) 302
In intersection of All The Things in that Venn diagram is ... burritos.
Posted by: corndod at July 23, 2017 07:32 PM (V2CIU) 303
Okay, I can't read any more reviews because people are stoopid.
Give the stove a 1 star review because you paid for delivery not installation. Argh. Posted by: Mama AJ at July 23, 2017 07:33 PM (wwL6Q) 304
You know burritos are great but I can never find decent tortillas. The Chipotle tortillas are great. They are huge and thin. The tortilla skins I find at the grocery are small and thick.
Posted by: yankeefifth at July 23, 2017 07:34 PM (0wem/) 305
Re: self cleaning ovens.
I got on a kick of restoring all our cast iron (some is real old) and was using the electrolysis method (a mess, slow, etc.). Found out the self cleaning oven setting does the BEST job you ever saw! Like off the factory floor. Or, well, out the factory door maybe... Posted by: MarkY at July 23, 2017 07:34 PM (hv357) 306
Oh, Mama AJ, one thing I learned. Stoves don't come with cords anymore. You have to know what type of plug in you have and order separate. I was flabergahsted when the delivery guys showed up. WTF do you mean they don't come with a plug in cord?
Posted by: Infidel at July 23, 2017 07:35 PM (gDoff) 307
Re: self cleaning ovens.
I got on a kick of restoring all our cast iron (some is real old) and was using the electrolysis method (a mess, slow, etc.). Found out the self cleaning oven setting does the BEST job you ever saw! Like off the factory floor. Or, well, out the factory door maybe... Posted by: MarkY at July your stove had unwanted hair? Posted by: yankeefifth at July 23, 2017 07:35 PM (0wem/) 308
didn't know the kardashians made stoves.
Posted by: yankeefifth at July 23, 2017 07:36 PM (0wem/) 309
your stove had unwanted hair?
Posted by: yankeefifth at July 23, 2017 07:35 PM (0wem/) No, but some of that cast iron looked like it could have Posted by: MarkY at July 23, 2017 07:37 PM (hv357) Posted by: yankeefifth at July 23, 2017 07:38 PM (0wem/) 311
For a second I was afraid there would be a new thread. I'm at a Mexican restaurant waiting on takeout in the Dominican part of Boston (Roslindale) as I type this. The lemonade is actually limeade and it's TO DIE FOR. Food looks killer and they've got all kinds of super authéntico street food, pinchos, patacón, yucca fries. This is the new spot.
Posted by: phone of kari - certified sidebar at July 23, 2017 07:38 PM (FmivR) 312
Not bad for an experiment with steak as a backup. I'll eat them for lunch at work next week with the brats.
Posted by: Gmac - 'All politics in this country now is dress-rehearsal for civil war' at July 23, 2017 07:28 PM (qZdIZ) The salmon sounds weird but good. Sort of poaching. How did the tomatoes turn out? And steak as a back-up is always a good thing. The brats are a nice bonus too! Posted by: CharlieBrown'sDildo at July 23, 2017 07:38 PM (wYseH) 313
And now I'm searching the BX site for the model number and finding them for a lot less other places.
Sigh. But no tax and the whole zero percent blah blah blah. But $150 less? $500 instead of $650. (Cheap, but pretty good reviews) That's disappointing. Thanks y'all. Posted by: Mama AJ at July 23, 2017 07:42 PM (wwL6Q) 314
Mama AJ, my wife andI actually spent a few hours last night looking for a new stove and fridge. We were sold on a Samsung model that had a dividable oven, convection, and a high btu burner that would be great for canning, and it was under a thousand bucks. And it had a wok rack that would fit on the grate. Warning: on Amazon it was 500 bucks more.
Posted by: bergerbilder at July 23, 2017 07:42 PM (lIZQs) 315
hacksaw Ridge on HBO now. mel gibson makes some damn fine movies but now I understand why so many WW2 veterans won't talk about it.
Posted by: vivi at July 23, 2017 07:45 PM (11H2y) 316
The cherry tomatoes are little deflated bags of red, they boiled and popped.
It all tastes good, maybe a touch on the heavy side of garlic but it doesn't have that 'fishy' taste broiling usually leaves. Even the dog is begging for more. I think I'll back off the garlic next time and just stick with salt and pepper. Posted by: Gmac - 'All politics in this country now is dress-rehearsal for civil war' at July 23, 2017 07:45 PM (qZdIZ) 317
299
Isn't everything Kenmore on sale right about now? Posted by: MarkY at July 23, 2017 07:30 PM (hv357) Yes, and they've NOW decide to also sell through Amazon.Great timing guys. Posted by: Tami, Public Ineffectual at July 23, 2017 07:48 PM (Enq6K) 318
It all tastes good, maybe a touch on the heavy side of garlic but it doesn't have that 'fishy' taste broiling usually leaves. Even the dog is begging for more. I think I'll back off the garlic next time and just stick with salt and pepper.
Posted by: Gmac - 'All politics in this country now is dress-rehearsal for civil war' at July the fact that you are impressed that your dog is begging for more is cause for concern. Posted by: yankeefifth at July 23, 2017 07:48 PM (0wem/) 319
303
Okay, I can't read any more reviews because people are stoopid. Give the stove a 1 star review because you paid for delivery not installation. Now that there is funny. How the heck hard can it be to install an electric stove. Do they need an installer when they buy a lamp? I can understand with gas installations. When I bought my fridge one of the people reviewing it complained about the noise when the icemaker dumped - it woke her up at night. Have some more Valu-rite honey. She reminded me of the princess and the pea. Posted by: cfo mom at July 23, 2017 07:48 PM (RfzVr) Posted by: Tami, Public Ineffectual at July 23, 2017 07:50 PM (Enq6K) 321
When I bought my fridge one of the people reviewing it complained about the noise when the icemaker dumped - it woke her up at night. Have some more Valu-rite honey. She reminded me of the princess and the pea.
Posted by: cfo mom at July heh. and quit putting ice in it. Posted by: yankeefifth at July 23, 2017 07:53 PM (0wem/) 322
Oh damnit....the Cubs/Cards game is on ESPN. Ugh.
Posted by: Tami, Public Ineffectual at July 23, 2017 07:56 PM (Enq6K) 323
Electric stoves can be plug in ( usually 220v) or hard wired
Posted by: Skip at July 23, 2017 07:57 PM (9g/6M) 324
Oh damnit....the Cubs/Cards game is on ESPN. Ugh.
Posted by: Tami, Public Ineffectual at July 23, 2017 07:56 PM (Enq6K) Which clueless retards are doing the game? Actually...it doesn't matter. They all suck. Posted by: CharlieBrown'sDildo at July 23, 2017 08:01 PM (wYseH) 325
I dunno CBD....two jamokes and a bint.
Posted by: Tami, Public Ineffectual at July 23, 2017 08:01 PM (Enq6K) 326
Pizza is cheap??
Posted by: Christopher R Taylor at July 23, 2017 08:05 PM (39g3+) 327
hacksaw Ridge on HBO now. mel gibson makes some damn fine movies but now I understand why so many WW2 veterans won't talk about it.
Posted by: vivi at July 23, 2017 07:45 We enjoyed that last night. Now I think I'll pass on going to the theatre to see Dunkirk, based on the reviews here. We can catch it on DVD when it's there. Posted by: Farmer at July 23, 2017 08:07 PM (yJ1e6) 328
I can't believe the price of take out pizza, usually make home made ( and quite good too) but still every once in a while get commercial.
Posted by: Skip at July 23, 2017 08:07 PM (9g/6M) 329
Pizza is cheap??
Posted by: Christopher R Taylor at July 23, 2017 08:05 PM (39g3+) If you make it yourself and don't use cheese. Posted by: bergerbilder at July 23, 2017 08:07 PM (lIZQs) 330
Y5,
Try looking in the refrigerated section of the grocery store by the biscuits and such. Sometimes they have the type of tortillas that have to be cooked. They taste like fresh homemade restaurant ones. They're the only ones we get now. Take a few extra minutes but worth it. Posted by: lin-duh meh at July 23, 2017 08:09 PM (kufk0) 331
I'd watch the Cubs/Cards game but... ESPN announcers. I can barely stand their b team
Posted by: Christopher R Taylor at July 23, 2017 08:09 PM (39g3+) 332
Oh damnit....the Cubs/Cards game is on ESPN. Ugh.
Posted by: Tami, Public Ineffectual at July 23, 2017 07:56 PM (Enq6K) Which clueless retards are doing the game? Actually...it doesn't matter. They all suck. Posted by: CharlieBrown'sDildo at July 23, 2017 08:01 PM (wYseH) Doesn't softball girl who is a super duper expert on baseball do every Sunday night game? If it wasn't unwatchable before she makes sure it is Posted by: TheQuietMan at July 23, 2017 08:11 PM (auHtY) 333
If you make it yourself and don't use cheese.
Yeah its not bad home made but they charge for it like its made of gold from the pizzaria Posted by: Christopher R Taylor at July 23, 2017 08:11 PM (39g3+) 334
Really like Hacksaw Ridge but do question a few small things, but still better than some war movies.
Missed mentioning my war movie pet peeve on the bitch thread the other day, actors in WWII to Vietnam wearing only the helmet liner and not the steel shell. Posted by: Skip at July 23, 2017 08:12 PM (9g/6M) 335
anything Batali is good, although he did tart up the "ay-ooyahs". They were good tweaks though. I like toasted bread crumbs on certain pasta dishes.
Posted by: kallisto at July 23, 2017 08:13 PM (7l5V0) 336
Home made, get good dough, plain tomato sauce, good cheese, pizza stone with high temp.
Posted by: Skip at July 23, 2017 08:14 PM (9g/6M) 337
I like toasted bread crumbs on certain pasta dishes.
Posted by: kallisto at July 23, 2017 08:13 PM (7l5V0) Yeah...you are correct. But still, it's supposed to be a simple dish. That's one of the reasons why I like Tyler Florence. He doesn't screw with classics. Posted by: CharlieBrown'sDildo at July 23, 2017 08:14 PM (wYseH) 338
We buy frozen pizzas to save money over delivery.
Which is probably why the oven is worn out and needs to be replaced. *makes impression of keyboard on forehead* Posted by: Mama AJ at July 23, 2017 08:16 PM (wwL6Q) 339
Y5,
Try looking in the refrigerated section of the grocery store by the biscuits and such. Sometimes they have the type of tortillas that have to be cooked. They taste like fresh homemade restaurant ones. They're the only ones we get now. Take a few extra minutes but worth it. Posted by: lin-duh meh at July thanks lin-duh meh. will do. willing to give anything a try. Posted by: yankeefifth at July 23, 2017 08:16 PM (0wem/) 340
I wonder if Lidia Bastianich lived in Soviet Yugoslavia?
Posted by: kallisto at July 23, 2017 08:17 PM (7l5V0) 341
Hacksaw Ridge was the best film of last year. Mel can sure direct.
Posted by: Ignoramus at July 23, 2017 08:20 PM (pV/54) 342
I wonder if Lidia Bastianich lived in Soviet Yugoslavia?
Posted by: kallisto at July 23, 2017 08:17 PM (7l5V0) She moved there right after Slovakia joined it. Posted by: TheQuietMan at July 23, 2017 08:21 PM (auHtY) 343
I really like seeing vince vaugh in a serious role. I thought he was wasted in those jerk roles he played.
Hacksaw Ridge is an AWESOME movie. Posted by: vivi at July 23, 2017 08:22 PM (11H2y) 344
27 I think it's too hot to grow horseradish here. I just need to get to Central Market or Whole Foods to see if they have some.
Posted by: lin-duh meh at July 23, 2017 04:09 PM (kufk0) My lifetime farmer FIL always said to dig horeradish in any month with an "R ". Just so nobody needs to do the math, that means any time but May, June, July, or August. Posted by: bergerbilder at July 23, 2017 08:22 PM (lIZQs) 345
We buy frozen pizzas to save money over delivery.
Which is probably why the oven is worn out and needs to be replaced. *makes impression of keyboard on forehead* Posted by: Mama AJ at July 23, 2017 08:16 We do that on occasion, but also buy fresh ones at Aldi's and tart them up too. Cheap and pretty good. Posted by: Farmer at July 23, 2017 08:24 PM (yJ1e6) 346
CBD- the way we rate an Italian restaurant is by their preparation of the simple dishes, and aglio/olio is one of the tests. The other one is capellini w/fresh tomato sauce.
Posted by: kallisto at July 23, 2017 08:27 PM (7l5V0) 347
http://www.historyvshollywood.com/
reelfaces/hacksaw-ridge/ I found this comparison of Hacksaw Ridge to the real Desmond Doss. Some changes for dramatic effect were made, but his exploits weren't at all exaggerated. Mel actually left some things out, including how Doss got badly wounded at the end. Posted by: Ignoramus at July 23, 2017 08:36 PM (pV/54) 348
I just made this dish. It's boring and tasteless and total crap. Don't bother.
Yeah, I think if you doubled the chili oil and added more yacai, it would have tasted better.The Chinese half of my wife's family is from Sichuan. Posted by: Richard Cranium at July 23, 2017 08:47 PM (ZBO0C) 349
I guess the posting thingy hates Firefox under linux. The scrodding post looked just fine when I pressed the "OK" button.
Posted by: Richard Cranium at July 23, 2017 08:49 PM (ZBO0C) 350
Beef Jerky
Posted by: German Chancellor at July 23, 2017 08:59 PM (D4rQ6) 351
Tasty, cheap, healthy....
and you'll grab them before anything on the appetizer tray.... DEVILED EGGS Posted by: Jim at July 23, 2017 09:11 PM (cnyhQ) 352
Avocados are gross. They're Slimy, mushy and bland and virtually any other vegetable is a better choice than them in any recipe, even recipes that centre around avocados.
I'm not even sure they're healthy because every time I've seen people eating them it's with put with something unhealthy like Chorizo or bacon or chorizo and bacon, just to make that sad, awkward vegetable edible. Posted by: STV at July 23, 2017 09:54 PM (ciPE+) 353
I've now eaten a couple of meals from Hello Fresh, a dinner-kit delivery service similar to Blue Apron.
The food is good, and they make it really simple to put it all together. And it's quick! Those are the upsides. It's a bit pricey for everyday cooking and eating ($10 per meal per person), and the portions are, well, basically just adequate for the average appetite. I prefer to eat a bit more than that in one sitting, personally. Overall, I think it's a good way to go if you need practice cooking and don't have many recipes under your belt. Posted by: Prothonotary Warbler at July 23, 2017 09:58 PM (3YxFh) 354
Test
Posted by: GOULD at July 23, 2017 11:01 PM (KetUH) 355
Mrs. Zilch puts a dash of Kahlua in her chocolate chip cookies: they were legal tender in the chemistry department, and probably contributed to her PhD. And now Axel Zilch has taken over cookie production and keeps with the Kahlua, even though she's not old enough to buy it.
Posted by: Otto Zilch at July 23, 2017 11:44 PM (PgSum) Processing 0.04, elapsed 0.0436 seconds. |
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