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Food Thread: Food Processors, Chopped Nuts, And Doing Things By Hand

12 inch knife.jpg

When you need to chop some nuts, it pays to use the correct tool for the job.

I make a mean granola. And I have been using my trusty 25-year-old food processor to chop the almonds, but in spite of its convenience and speed, it doesn't do a great job. A small portion of the nuts is pulverized into dust, and some are missed completely. Is it a crisis that will drive me to (more) drink? No, but as some of you have noticed, and in Bluebell's case noted, I am a bit of a compulsive in the kitchen.

But my regular chef's knife does not have the appropriate curve for nut chopping. So I moved on to my trusty...um...scimitar. I have no idea what that knife is called, but it is used to butcher primals, though I use it to slice pork ribs, which it does quite well.

Anyway, the curve of the blade is pronounced enough that rocking it through whole almonds was effortless, and when I take into account washing the food processor, it doesn't take much longer, and does a much better job. It is also razor sharp, which really helps.

The moral of the story? Some things are best done by hand!

So what do you do by hand that can also be done with the aid of some mechanical device?

******

So...Wegmans has finally arrived in the hinterland, and I organized a small expedition to visit.

Damn...the place is ridiculously big; far larger than the other one I visited in central NJ. The focus seems to be prepared foods to take out for lunch, which makes sense because there several corporate parks in the area.

But I wasn't thrilled by anything I saw. It was just big, but nothing special.

******

absinthe11.jpg

I have revisited the Sazerac cocktail for a number of reasons, foremost of which is that I ran out of Regans Orange Bitters, and I cannot abide an Old Fashioned without it. So for the few days I was suffering in the wilderness I moved to the Sazerac, and oh what a cocktail it is.

But...the ingredients are strongly flavored, so small deviations in the recipe result in large changes in flavor. This makes it vital that you measure. In fact, you should be measuring whenever you make cocktails.

What's that you say? Are metric beakers extremely useful for the home bartender? Why yes...yes they are! When I experiment with various ratios in cocktails, using metric measures makes it easier. I know; that makes me a soccer-loving Euro-weanie, but it does work.

******

From commenter "Gordon" I got a very interesting email about the Shepard's Pie recipe I posted last week.

The subject line of the email? Swineherd's Pie! Hah!

I tried your Shepherd's Pie recipe last night. But instead of ground beef, I used a pound or so of salsa-braised pulled pork, and used some defatted broth from the same pulled pork instead of beef broth. I also happened to have a gallon bag of good mashed potatoes that my wife brought home from an event, so I didn't have to make those.

Holy cow, that's good stuff. My wife finished her plate and went into the kitchen and portioned out the leftovers, announcing that she had her lunches covered for the week. If I wanted more, I'd just have to make it again tonight, which is no more difficult since I have more pork, pork jus and mash.

This one is a keeper for our household.


What a good idea. I think the replacement of ground beef with wonderfully textured pulled-pork is inspired. And the pop of the salsa flavor is a solid addition too. And defatting is key. You can always add fat, but taking it out of a finished dish is problem.
******

Damned if I remember whether I made this, but it looks good, and the season is coming fast, so somebody try this and get back to me...stat!

Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage

In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepare the stuffing through step 2, then follow the directions for microwaving the stuffing as described in the recipe for Roast Stuffed Crisped-Skin Turkey. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill. Andouille is a spicy smoked Cajun sausage. If you cannot find any, chorizo makes a fine substitute.

Ingredients
12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth
2 cups half-and-half
2 large eggs , beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish
2 red bell peppers , cut into 1/4-inch pieces
3 medium onions , chopped fine (about 3 cups)
3 rib celery , chopped fine (about 1 1/2 cups)
4 -5 chipotle chiles en adobo , chopped (about 4 tablespoons)
2 tablespoons minced fresh thyme leaves
2 tablespoons fresh sage leaves , minced
3 cloves garlic , minced
11/2 pounds andouille sausage , cut into 1/2-inch pieces
1 tablespoon kosher salt
2 teaspoons ground black pepper

Instructions

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Sauté until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.

******

Food and cooking tips, great sourdough baguettes, spare bottles of Oban Scotch Whisky , fresh Morels and other goodies with impressive girth: cbd dot aoshq at gmail dot com

Posted by: CBD at 04:02 PM




Comments

(Jump to bottom of comments)

1 I believe your knife is called a skinner. The curved blade let you separate the skin from the meat without puncturing anything.

Posted by: JTB at October 22, 2017 04:03 PM (V+03K)

2 I know; that makes me a soccer-loving Euro-weanie
-----------

Oh CBD. Well, I guess it had to happen.

The hipsterfication of the Food Thread. Next up: avocado toast.

Posted by: bluebell at October 22, 2017 04:03 PM (Nktqf)

3 Oh yeah,

FIRST!!

That doesn't happen too often.

Posted by: JTB at October 22, 2017 04:04 PM (V+03K)

4 In this recipe, the stuffing is baked outside of the turkey in a baking dish.
-----------

And here we go again . . . .

THAT IS NOT STUFFING. IT IS DRESSING. DRESSING.

JackStraw, I hope you're here. I can't take going through this again, alone.

Posted by: bluebell at October 22, 2017 04:04 PM (Nktqf)

5 So.....judging by the picture, size matters.

Posted by: Diogenes at October 22, 2017 04:04 PM (0tfLf)

6 Finally, a thread I can enjoy!

Posted by: Rev. Jesse Jackson at October 22, 2017 04:05 PM (sMUUk)

7 "So what do you do by hand that can also be done with the aid of some mechanical device?"

That was a setup, right?

Posted by: Bacon Jeff at October 22, 2017 04:06 PM (3JQ/p)

8 IT IS DRESSING. DRESSING.

Posted by: bluebell at October 22, 2017 04:04 PM (Nktqf)

You can yell all you want, but you already know the conditions necessary for a fashion thread!

Posted by: CharlieBrown'sDildo at October 22, 2017 04:06 PM (wYseH)

9 I just finished a batch of snickerdoodles.
Damn I'm good!

Posted by: Diogenes at October 22, 2017 04:07 PM (0tfLf)

10 And here we go again . . . .

THAT IS NOT STUFFING. IT IS DRESSING. DRESSING.

JackStraw, I hope you're here. I can't take going through this again, alone.

Posted by: bluebell at October 22, 2017 04:04 PM

^^^This.

By the way, how much sonobi do you add to that dressing? Asking for a friend.

Posted by: RedMindBlueState at October 22, 2017 04:07 PM (gk2JY)

11 Someone told me once that having good quality kitchen items can turn an average cook into a good cook and a good cook into a great cook. I think this is true.

I am currently cooking a roast in my cast iron Dutch Oven. I love that thing. Cook the roast slow and low.

Now, if anyone has any 1970's Revere Ware they want to get rid of, let me know.

Posted by: Quirky bookworm at October 22, 2017 04:08 PM (gppsv)

12 So what do you do by hand that can also be done with the aid of some mechanical device?
----------------

Honestly? I do almost all chopping by hand, unless something needs to be finely ground, like when I make hazelnut shortbread cookies. Those I grind in the food processor, the hazelnuts, that is. But I chop all nuts by hand (yeah, yeah) as well as pretty much everything else.

But don't try to take away my food processor or I'll whack you upside the head with my cast-iron skillet. Because I do use it.

Posted by: bluebell at October 22, 2017 04:08 PM (Nktqf)

13 8 IT IS DRESSING. DRESSING.

Posted by: bluebell at October 22, 2017 04:04 PM (Nktqf)

*****

It's time for the blessing?

Posted by: Diogenes at October 22, 2017 04:08 PM (0tfLf)

14 I have never owned a Food Processor, a Hand Mixer, or a Microwave.

Posted by: garrett at October 22, 2017 04:08 PM (nijqF)

15 I have never owned a Food Processor, a Hand Mixer, or a Microwave.

Posted by: garrett at October 22, 2017 04:08 PM (nijqF)

But you'll be getting indoor plumbing next year....right?

Posted by: CharlieBrown'sDildo at October 22, 2017 04:10 PM (wYseH)

16 I have a few Anitque Nut Choppers / Grinders that do the job well.

Posted by: garrett at October 22, 2017 04:10 PM (nijqF)

17 >>But you'll be getting indoor plumbing next year....right?



And give up my trusty chamber pot!?

Never.

Posted by: garrett at October 22, 2017 04:11 PM (nijqF)

18 I always measure my drinks.

One finger, two finger, three finger ....

Posted by: Headless Body of Agnew at October 22, 2017 04:12 PM (e1mEI)

19 Now, if anyone has any 1970's Revere Ware they want to get rid of, let me know.
Posted by: Quirky bookworm at October 22, 2017 04:08 PM (gppsv)
-----------

I have 1980s Revere Ware, which is probably not as good as my mom's 1960s Revere Ware, but I think it's probably far better than 2010s Revere Ware, so I'm holding onto it.

Posted by: bluebell at October 22, 2017 04:12 PM (Nktqf)

20 Has there ever been a band named 'Night Soil'?

Posted by: garrett at October 22, 2017 04:12 PM (nijqF)

21 ^^^This.

By the way, how much sonobi do you add to that dressing? Asking for a friend.
Posted by: RedMindBlueState at October 22, 2017 04:07 PM (gk2JY)
------------

Thank you, thank you, RMBS. I'm pretty sure we hashed this thing out thoroughly last year, but it obviously didn't sink in.

Someone is stubborn.

Posted by: bluebell at October 22, 2017 04:13 PM (Nktqf)

22 "So what do you do by hand that can also be done with the aid of some mechanical device?"

MYOB

McGyver, out

Posted by: McGyver at October 22, 2017 04:14 PM (Epd27)

23 16 I have a few Anitque Nut Choppers / Grinders that do the job well.

---

how old does the nut have to be to be categorized as antique?

Posted by: RentACrackhead .com at October 22, 2017 04:14 PM (vChNs)

24 We have various chopping devices and a mandolin for slicing. I still tend to do kitchen tasks by hand with knives. More work and maybe less convenient but they give me better control over the process.

Also, I take pride in keeping the knives sharp. It is one of the few mechanical skills I have.

The one big exception is the stick blender. When needed, nothing does a better job.

Posted by: JTB at October 22, 2017 04:14 PM (V+03K)

25 Bluebell, mine is from the late 80's too. It is better than the stuff they make now, but I would love a 50 year old set. I watch estate sales and the antique stores, but it is tough to find.

Posted by: Quirky bookworm at October 22, 2017 04:15 PM (gppsv)

26 >>"So what do you do by hand that can also be done with the aid of some mechanical device?"


You have to say that louder.

Those Hitachis make a lot of noise.

Posted by: garrett at October 22, 2017 04:15 PM (nijqF)

27 z..how old does the nut have to be to be categorized as antique?


First grey hair.

Posted by: The Bear with Asymmetrical Balls at October 22, 2017 04:16 PM (nijqF)

28 In the name of all that is holy! CBD puts up a pic of a big honkin knife and then proceeds to talk about chopping nuts? ''Tis a thing of nightmares, it is.

Posted by: Duke Lowell at October 22, 2017 04:16 PM (gC2IV)

29 Is that one of bluebell's knives?

Posted by: Weasel at October 22, 2017 04:17 PM (WkMnJ)

30 Zucchini, Martini, Linguine.

You like nuts, your gonna love my nuts.

Slap Chop.....stop having a boring life.

Posted by: Vince Awful at October 22, 2017 04:17 PM (nUkMr)

31 You're gonna love my nuts.

Posted by: Sham wow guy at October 22, 2017 04:18 PM (tbOMB)

32 I still fap by hand.

I know old fashioned but it is still the best.

Posted by: Jukin the Deplorable, Profoundly Unserious & Immature Scientifically at October 22, 2017 04:18 PM (3BFzK)

33
Don't have a food processor. Don't want to clean up a food processor after every use. I use knives. Very sharp knives.

But then it's just me and the young lady duck-taped to the pillar in the basement dungeon* to cook for.


* Isn't it funny how a basement is a basement? Until it's used for nefarious means. Then it becomes a dungeon. I mean at what point in the process does it crossover from basement to dungeon? With the unfurling of the first strip of duck-tape? See... these are the issues any good food thread should address.

Posted by: Slippery Slope Salesman at October 22, 2017 04:18 PM (EgwCt)

34 >> Is that one of bluebell's knives?


Bluebell made that, in her cell, out of the leaf-spring off a 74 Vega.

Posted by: garrett at October 22, 2017 04:18 PM (nijqF)

35 7 "So what do you do by hand that can also be done with the aid of some mechanical device?"

That was a setup, right?
Posted by: Bacon Jeff at October 22, 2017 04:06 PM (3JQ/p)

The guy's name is Dildo after all.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:18 PM (NWiLs)

36 Old man walks into the soda fountain and orders a chocolate nut sundae.. The soda jerk asks Crushed nuts? The old man replied no rheumatism... Try the veal...

Posted by: Voter Dude at October 22, 2017 04:19 PM (U5Xeq)

37 You'll Love My Nuts.

Posted by: Slap Chop Vince at October 22, 2017 04:19 PM (bvE6q)

38 Thank you, thank you, RMBS. I'm pretty sure we hashed this thing out thoroughly last year, but it obviously didn't sink in.



Someone is stubborn.



Posted by: bluebell at October 22, 2017 04:13 PM


Some issues will never be resolved. Maryanne/Ginger, crossbows/longbows, carpet/hardwood, stuffing/dressing. We deal.

Posted by: RedMindBlueState at October 22, 2017 04:19 PM (gk2JY)

39 Is that one of bluebell's knives?
Posted by: Weasel at October 22, 2017 04:17 PM (WkMnJ)
----------

No, it's not. I wouldn't feel the need to put any of my knives next to a ruler.

Besides, we all know my spork shiv is made out of plastic anyway.

Posted by: bluebell at October 22, 2017 04:19 PM (Nktqf)

40 I've seen them named Bolo. A phillipine machete.

I've also seen some butcher knives that look like this.

The tip is larger to add weight to the swing. Useful for all sorts of reasons.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:19 PM (ny0bQ)

41 We have a bunch of Guardian aluminium cookware up at the cabin. The coffee pot is particularly cool

McGyver, out

Posted by: McGyver at October 22, 2017 04:20 PM (Epd27)

42 Yikes. That looks like a kukri.

Posted by: Steve and Cold Bear at October 22, 2017 04:20 PM (/qEW2)

43 Granola? Bah. Hippie food.

Posted by: Granola Pundit at October 22, 2017 04:21 PM (/qEW2)

44 Damn CBD, that's like for a Gurkha bris.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:21 PM (qJtVm)

45 "The tip is larger to add weight to the swing."

--------

That explains it!!

Posted by: Jukin the Deplorable, Profoundly Unserious & Immature Scientifically at October 22, 2017 04:21 PM (3BFzK)

46 I want the machines ... pour in 100 pounds of unhulled black walnuts at one end, out comes perfect walnuts, no tough hulls at the other. I really don't want to even bother going out to pick them up. The robots can't come soon enough for me. And there should be some auto-flush ... to clean the machine.

My grandfather and uncles were still picking/shucking corn into winter, back in the day. Machines make everything better.

But sure ... hands are still good ... gotta get the food to the mouth, type on the keyboard. ha

... Wall-E ... the movie where the people got too fat to move, machines did everything for them.

Posted by: illiniwek at October 22, 2017 04:21 PM (/aIFg)

47 34 >> Is that one of bluebell's knives?


Bluebell made that, in her cell, out of the leaf-spring off a 74 Vega.
Posted by: garrett at October 22, 2017 04:18 PM (nijqF)

Ground the edge on the concrete floor of her cell. Made the handle by melting a plastic tray she smuggled out of the cafeteria.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:22 PM (NWiLs)

48 Thinking about buying a new cookware set as there are some decent ones on sale right now.

Posted by: garrett at October 22, 2017 04:22 PM (nijqF)

49 dependering on how much you need just a couple pulses a shake and a couple more pulses of an electric coffee grinder can make short work of nuts

Posted by: happyfeet at October 22, 2017 04:22 PM (mLfQi)

50 The tip is larger to add weight to the swing. Useful for all sorts of reasons.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:19 PM (ny0bQ)

You can say that again!

Posted by: Jason Voorhees II at October 22, 2017 04:22 PM (WEBkv)

51 The tip is larger to add weight to the swing.
----

O_o

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:22 PM (qJtVm)

52 The tip is larger to add weight to the swing. Useful for all sorts of reasons.


Thaaaat's what she said!

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:22 PM (NWiLs)

53 49 dependering on how much you need just a couple pulses a shake and a couple more pulses of an electric coffee grinder can make short work of nuts
Posted by: happyfeet at October 22, 2017 04:22 PM (mLfQi)

Look for it my next film!

Posted by: Jason Voorhees II at October 22, 2017 04:23 PM (WEBkv)

54 Now, if anyone has any 1970's Revere Ware they want to get rid of, let me know.

Posted by: Quirky bookworm at October 22, 2017 04:08

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

Copper clad or stainless bottoms?

Posted by: olddog in mo at October 22, 2017 04:23 PM (Dhht7)

55 >>The tip is larger to add weight to the swing.



That's why they call it a Paolo Knife.

Posted by: garrett at October 22, 2017 04:23 PM (nijqF)

56 I have an old curve bladed knife I use for things like that.

And thanks to the Horde for recommendations on soups last week. I did not do a crockpot soup. I did find a nice site, a Pinch of Yum, with some easy soup recipes. I did a squash soup last week and am working on a bean/pasta soup today. There are some crockpot soups that I will be trying this week too.

Posted by: Notsothoreau at October 22, 2017 04:24 PM (Lqy/e)

57 Also got a chuck roast in a La Cruset ditch oven that is 23 years new. The food that thing has seen.

Good knives, good cook ware, and almost everything else is optional.

On nut chopping, we had one of those with the jar on bottom, nut reservoir on top, with a handle you wind on the side, which turns the chopper at the bottom of the resevoir. I had not seen them in the stores since I was a kid, but the wife ordered one online. It's a one size deal, but for chop size, but it works the best for our purposes.

Posted by: flounder, rebel, vulgarian, deplorable, winner at October 22, 2017 04:25 PM (tbOMB)

58 Bluebell made that, in her cell, out of the leaf-spring off a 74 Vega.
Posted by: garrett at October 22, 2017 04:18 PM (nijqF)

Ground the edge on the concrete floor of her cell. Made the handle by melting a plastic tray she smuggled out of the cafeteria.
Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:22 PM (NWiLs)
----------

Man, you people are smart. I really should take notes, in case the unthinkable happens. This would beat the heck out of my spork shiv.

Posted by: bluebell at October 22, 2017 04:25 PM (Nktqf)

59 Ditch = dutch

Posted by: flounder, rebel, vulgarian, deplorable, winner at October 22, 2017 04:25 PM (tbOMB)

60 >>On nut chopping, we had one of those with the jar on bottom, nut reservoir on top, with a handle you wind on the side, which turns the chopper at the bottom of the resevoir.


I have one of those from the 50s. In a jade green sorta color. Works great.

Posted by: garrett at October 22, 2017 04:26 PM (nijqF)

61 The subject line of the email? Swineherd's Pie! Hah!

I tried your Shepherd's Pie recipe last night. But instead of ground beef, I used a pound or so of salsa-braised pulled pork, and used some defatted broth from the same pulled pork instead of beef broth.


========

To be pedantic, the name does not have to be changed. If a shepherd can make a shepherd's pie out of beef, he can make a shepherd's pie out of pork, since neither beef nor pork is mutton.

Posted by: Swineherd Smith at October 22, 2017 04:26 PM (/qEW2)

62 I have very few single-purpose gadgets in my kitchen, but a nut chopper is one I use often. More consistent end product and faster than hand chopping.

Posted by: lurker at October 22, 2017 04:26 PM (rWm/G)

63 The original, ultimate food choppers.

shop.theulufactory.com/
Bowl-and-Ulu-Sets_c14.htm

Posted by: simplicity! at October 22, 2017 04:26 PM (OkKDg)

64 Man, you people are smart. I really should take notes, in case the unthinkable happens. This would beat the heck out of my spork shiv.
Posted by: bluebell at October 22, 2017 04:25 PM (Nktqf)

And you would be the only person I know who found a legitimate use for a spork.

Posted by: Blake at October 22, 2017 04:26 PM (WEBkv)

65 56 I have an old curve bladed knife I use for things like that.

And thanks to the Horde for recommendations on soups last week. I did not do a crockpot soup. I did find a nice site, a Pinch of Yum, with some easy soup recipes. I did a squash soup last week and am working on a bean/pasta soup today. There are some crockpot soups that I will be trying this week too.
Posted by: Notsothoreau at October 22, 2017 04:24 PM (Lqy/e)

Easy soup: get a can of pinto or white beans, according to preference. Slice up some smoked sausage. Dump beans and sausage into a small pot, cover and simmer until hot.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:26 PM (NWiLs)

66 Thinking about buying a new cookware set as there are some decent ones on sale right now.

Posted by: garrett at October 22, 2017 04:22 PM (nijqF)
----------

What kind are you looking at, garrett?

Posted by: bluebell at October 22, 2017 04:27 PM (Nktqf)

67 "La Cruset ditch oven"

For cooking road kill?

Posted by: X-ray at October 22, 2017 04:27 PM (bvE6q)

68 The number one argument me and the ex had in the kitchen.

Me: what's the first thing in the directions?

Her: pre-heat to 375.

Me: did you do that?

Her: well, kinda. I turned it on before I put it in.

Me: I need a beer.

Posted by: Tinfoilbaby at October 22, 2017 04:27 PM (d4O0p)

69 Geez, when I bust nuts I just put them in a paper towel and smash them with a meat tenderizer.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:27 PM (qJtVm)

70 For small batches or nuts, like sundae or baked goods toppings I usually just use a Coffee Filter and the Meat Tenderizer.

Posted by: garrett at October 22, 2017 04:28 PM (nijqF)

71 The Paolo, his meat will always tenderize her!

Posted by: Paolo at October 22, 2017 04:29 PM (NWiLs)

72 But you'll be getting indoor plumbing next year....right? Posted by CBD

funny .. but I have cousins in their 60s now, as kids had moved to a little farm with an outhouse, milked cows, windmill ... moved to town and were like "hooboy ... indoor plumbing".

One went on to work for Arthur Anderson, and a exec for a big Wall St firm ... but I can't quite see avoiding better tech on purpose. Embrace the tech, be its master, not its slave.

Posted by: illiniwek at October 22, 2017 04:30 PM (/aIFg)

73 yeah. I've found that 5 second warm up period doesn't cut it.

Especially if the food item is frozen.

When they say preheat they mean PRE HEAT.

Only adds another 5-15 min with a gas range so I go find something to do.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:30 PM (ny0bQ)

74 A kukri has a bend about half way along the blade and the tip is more pointed.

yeah yeah that's what she said.

You guys just don't stop do you?

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:31 PM (ny0bQ)

75 "The tip is larger to add weight to the swing."

---

just the tip?

Posted by: Buzzsaw90 at October 22, 2017 04:31 PM (vChNs)

76 68 The number one argument me and the ex had in the kitchen.

Me: what's the first thing in the directions?

Her: pre-heat to 375.

Me: did you do that?

Her: well, kinda. I turned it on before I put it in.

Me: I need a beer.
Posted by: Tinfoilbaby at October 22, 2017 04:27 PM (d4O0p)

Oy vey. The problem with my oven is that it's a lying liar that tells lies. It'll signal that it's preheated to temperature but be as much as 30 to 40 degrees off.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:32 PM (NWiLs)

77 Come for the food prep info.

Stay for the juvenile humor.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:33 PM (ny0bQ)

78 >>What kind are you looking at, garrett?


Thinking about going full bore and getting the All-Clad.

Posted by: garrett at October 22, 2017 04:33 PM (vvEyn)

79 yes, the curved blade is most excellent for chopping. goes through flesh and bone and indfidel

Posted by: Muhammad Al-Buzzsaw90 at October 22, 2017 04:33 PM (vChNs)

80 I have a simple little ~20oz electric chopper that is handy and easy to clean. If I want something finely chopped, that is the way to go. As easy to rinse it as to clean off a cutting board.

Posted by: illiniwek at October 22, 2017 04:33 PM (/aIFg)

81 So what do you do by hand that can also be done with the aid of some mechanical device?

---

might brave of you, asking a question like that in a place like this.

Posted by: Fleshlight Inc at October 22, 2017 04:33 PM (pbYL9)

82 Bluebell made that, in her cell, out of the leaf-spring off a 74 Vega.
Posted by: garrett at October 22, 2017 04:18 PM (nijqF)


--

so what is she NOT guilty of?

guessing crime of passion

Posted by: Muhammad Al-Buzzsaw90 at October 22, 2017 04:34 PM (vChNs)

83 I think I'm gonna serve that sausage dressing at Thanksgiving. Think it would pair well with smoked turkey? Or maybe turkey with a spice rub? I feel it needs something sassier.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:34 PM (qJtVm)

84 No food processor. I've had one, but I never used it so I gave it to my SIL. I chop and slice veggies by hand. Cookies for cheesecake crusts get crumbed with a rolling pin and plastic bag. Green Goddess dressing gets made in the blender. It's never been an issue.

Ditto electric can openers. I keep a good-quality manual one around instead.

Posted by: JuJuBee, just generally being shamey at October 22, 2017 04:35 PM (2NqXo)

85 WeaselWoman makes sausage dressing that is delightful.

Posted by: Weasel at October 22, 2017 04:35 PM (WkMnJ)

86 Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:32 PM (NWiLs)

You either need to have it calibrated (if it's electric) or replace the thermostat if it's gas.

I let mine go too long and it went completely nuts.

They can suddenly drive the temp up over the limits.

Electric has some "give" so you can adjust it but the best way is to replace the thermostat.

It's an easy fix that anyone who's wired a plug can do in about 10 minutes. They even have vids to show you how and where everything is both gas and electric.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:35 PM (ny0bQ)

87 Thinking about going full bore and getting the All-Clad.
Posted by: garrett at October 22, 2017 04:33 PM (vvEyn)
-----------

You won't regret it. I started buying All-Clad about 8 or 10 years ago, slowly, and I have all I want now. I like it a lot. But it is quite a bit heavier than my Revere Ware.

I went with All-Clad for a variety of reasons, but a big one was that it is made in the USA.

Posted by: bluebell at October 22, 2017 04:36 PM (Nktqf)

88 Or maybe it's a stuffing.

Posted by: Weasel at October 22, 2017 04:36 PM (WkMnJ)

89 Olddog, I am looking for the stainless steel bottoms. The pots actually have a lip that the lid sits on. They are heavy. Do you know of this model?

Posted by: Quirky bookworm at October 22, 2017 04:36 PM (gppsv)

90 Looks like a butcher knife to me.

Posted by: Javems at October 22, 2017 04:36 PM (yOqwj)

91 We would make batches of those frozen toll House cookies, hers were these flat weird things. Mine turned out perfect, how come your cookies are so much better she would ask. Did you pre heat the oven I would ask, of course she said yes. Derp

Posted by: Tinfoilbaby at October 22, 2017 04:37 PM (d4O0p)

92 It's a stuffing or a dressing.

Posted by: Weasel at October 22, 2017 04:37 PM (WkMnJ)

93 guessing crime of passion
Posted by: Muhammad Al-Buzzsaw90 at October 22, 2017 04:34 PM (vChNs)
---
Bluebell really is cold and calculating. If she wants you out of the picture, it's to further her goals, not for some sudden snit in the chow hall.

BB plays the long game.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:37 PM (qJtVm)

94 might brave of you, asking a question like that in a place like this.
Posted by: Fleshlight Inc at October 22, 2017 04:33 PM (pbYL9)

---

some fruit is so low hanging that AtC would have to stoop to get it. I seek more challenging game.

Posted by: Buzzsaw90 at October 22, 2017 04:37 PM (vChNs)

95 Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:35 PM (ny0bQ)


It's electric. I compensate for the problem by bumping the temperature up an extra ten or fifteen degrees, waiting an extra few minutes and checking the oven thermometer to make sure it's holding the right temperature.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:37 PM (NWiLs)

96 77 Come for the food prep info.

Stay for the juvenile humor.

---

a juvenile humored me once. once...

Posted by: Hairy Reed at October 22, 2017 04:38 PM (vChNs)

97 What kind are you looking at, garrett?


Thinking about going full bore and getting the All-Clad.
Posted by: garrett at October 22, 2017 04:33 PM (vvEyn)


If I had to do it again, I would go all stainless, all clad, they buy a few non-stick items like saute pans at a restaurant supply.

Stainless goes in dishwasher, and can do just about any other chore. A good dutch oven and a cast iron skillet and I would be set.

We do have a large non-stick dutch oven for candy making like carmels.

Posted by: flounder, rebel, vulgarian, deplorable, winner at October 22, 2017 04:38 PM (tbOMB)

98 Or maybe it's a stuffing.
Posted by: Weasel at October 22, 2017 04:36 PM (WkMnJ)
----------

If it's cooked inside the turkey, it's stuffing.

If it's cooked outside the turkey, in a separate pan, it's dressing. Dressing. People will try to call it stuffing, but they will be WRONG.

Posted by: bluebell at October 22, 2017 04:39 PM (Nktqf)

99 For your rockered blade cutting options I have a mezzaluna, an old mezzaluna which was old when my old Italian girlfriend gave it to me.

It's a half-moon shaped blade (hence mezzaluna) with upright handles at each end. It does a lovely job on herbs and things to be minced.

It's also the name of the restaurant where Nicole Brown Simpson had her last meal, but I try not to think about that.

Posted by: Bandersnatch at October 22, 2017 04:40 PM (gIRsn)

100 Does anybody still use those little pantaloons on drumsticks anymore? I feel they need to make a comeback, like spats.

Ooh, spats on drumsticks!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:40 PM (qJtVm)

101 If the nuts are to be crushed, it should be at the end of the hour. after the piercing...

Posted by: Mistress Midnight Flame at October 22, 2017 04:40 PM (vChNs)

102 Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:37 PM (NWiLs)

eventually it will fail and there's no telling which way it will go.

Short out - dead

Short out High - drive the temp of the oven into dangers levels

Short out low - food isn't cooked properly.

Bite the bullet and buy a new one. You'll be glad you did and kicking your ass for not doing it sooner.

That's what happened with me. When I got a good one in there it was like: oh, I remember how easy it was to cook stuff long ago.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:40 PM (ny0bQ)

103 The one big exception is the stick blender. When needed, nothing does a better job.

Posted by: JTB at October 22, 2017 04:14 PM (V+03K)

Amazing machines. I use mine several times each week.

Posted by: CharlieBrown'sDildo at October 22, 2017 04:40 PM (wYseH)

104 All I know is it has delicious sausage.

Posted by: Weasel at October 22, 2017 04:40 PM (WkMnJ)

105 I have one All Clad pan and it has done the bulk of my cooking for the past 7-8 years.

Best pan I ever bought next to my Lodge Skillet.

Posted by: garrett at October 22, 2017 04:41 PM (npPN0)

106 With the unfurling of the first strip of duck-tape...
---
duck tape can't hold a feather to duct tape.

Posted by: pedantic pendants r' us! at October 22, 2017 04:41 PM (pbYL9)

107 Bite the bullet and buy a new one. You'll be glad you did and kicking your ass for not doing it sooner.

That's what happened with me. When I got a good one in there it was like: oh, I remember how easy it was to cook stuff long ago.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:40 PM (ny0bQ)

Well, I'm dick broke so that's not happening.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:41 PM (NWiLs)

108 We only have to cook for the two of us, so hand tools are usually adequate. If we had to do bigger amounts, machines might get the nod more often.

Posted by: JTB at October 22, 2017 04:42 PM (V+03K)

109 If it's cooked outside the turkey, in a separate pan, it's dressing. Dressing. People will try to call it stuffing, but they will be WRONG.

Posted by: bluebell at October 22, 2017 04:39 PM (Nktqf)

---

dudes, she might be taking notes for her naughty list. let her win

Posted by: Buzzsaw90 at October 22, 2017 04:43 PM (vChNs)

110 Damn fine vittles at the TX MoMe last night! I'm in a cab on the way home from the airport now for a joyous reunion with WeaselDog

Posted by: Weasel at October 22, 2017 04:43 PM (WkMnJ)

111
That's a fully-automatic assault knife in that picture! Why do you feel you need that? Only law-enforcement officials should be able to have knives. We need reasonable commonsense restrictions on knives but the NKA tells lies and bribes legislators to thwart the opinion of a majority of citizens.

Posted by: Hadrian the Seventh at October 22, 2017 04:43 PM (z8w80)

112 >>I'm dick broke so that's not happening.


I find a lot of really nice, high quality pots, pans, and cookware at 2nd hand stores, goodwill and antique stores.


Usually for pennies on the dollar.

Posted by: garrett at October 22, 2017 04:43 PM (npPN0)

113 Damn fine vittles at the TX MoMe last night! I'm in a cab on the way home from the airport now for a joyous reunion with WeaselDog
Posted by: Weasel at October 22, 2017 04:43 PM (WkMnJ)
----------

Um . . . . anyone else?

And I'm not talking about WeaselCat.

Posted by: bluebell at October 22, 2017 04:44 PM (Nktqf)

114 Come for the food prep info.

Stay for the juvenile humor.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 04:33 PM (ny0bQ)


I think you got that backwards.

Posted by: weirdflunky at October 22, 2017 04:45 PM (ai+tA)

115 I bought two bags of flat-leaf parsley by mistake, thinking it was cilantro, so now I have to use that in something. Luckily I found this parsley and cashew pesto recipe:

https://www.rachaelraymag.com/recipe/cashew-pesto-pasta

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:45 PM (qJtVm)

116 Does anybody still use those little pantaloons on drumsticks anymore? I feel they need to make a comeback, like spats.

Ooh, spats on drumsticks!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:40 PM (qJtVm)

I've always loved those little paper frills. When I was a kid I would beg my mother to buy some, but she never used them. They stayed in the odds n' ends drawer with the paper umbrellas and the little plastic swords you could use to stab an olive or a maraschino cherry.

Posted by: JuJuBee, just generally being shamey at October 22, 2017 04:45 PM (2NqXo)

117 I feel it needs something sassier.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:34 PM (qJtVm)

I agree. That sausage stuffing recipe has a lot of chipotle in it. The chipotles I get around here can be blazing hot.

Posted by: CharlieBrown'sDildo at October 22, 2017 04:47 PM (wYseH)

118 I've always loved those little paper frills. When I was a kid I would beg my mother to buy some, but she never used them. They stayed in the odds n' ends drawer with the paper umbrellas and the little plastic swords you could use to stab an olive or a maraschino cherry.
Posted by: JuJuBee, just generally being shamey at October 22, 2017 04:45 PM (2NqXo)
---------
All of these items are vital! This is what civilization is all about!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:47 PM (qJtVm)

119 I got one of those chefs knives with the scallops on the sides of the blades as a gift a couple years back, I tried it for awhile but went back to my old straight knife.

Posted by: Tinfoilbaby at October 22, 2017 04:48 PM (d4O0p)

120 Oh, yay, food thread!! Thanks, CBD! And, when I need to chop some nuts, I find a verbal assault works just fine. Oh, wait . . .

Posted by: Peaches at October 22, 2017 04:48 PM (14URa)

121 112 >>I'm dick broke so that's not happening.


I find a lot of really nice, high quality pots, pans, and cookware at 2nd hand stores, goodwill and antique stores.


Usually for pennies on the dollar.

Posted by: garrett at October 22, 2017 04:43 PM (npPN0)

We're talking about an oven, so...

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:49 PM (NWiLs)

122 Now I want to wear spats.

High hats and narrow collars.
White spats and lots of dollars.

Posted by: Bandersnatch at October 22, 2017 04:49 PM (gIRsn)

123 Bluebell,
We were told that you'd have a link up where we could purchase the cookbook you're finished with. I don't see it anywhere...
I love my All-Clad and Le Crueset.

Posted by: lin-duh meh out and about at October 22, 2017 04:50 PM (czLDv)

124 Ah, an explanation:

https://www.huffingtonpost.com/2014/11/19/turkey-booties_n_6179308.html

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 04:50 PM (qJtVm)

125 >>We're talking about an oven,


My bad. I was thinking a Dutch Oven.

Posted by: garrett at October 22, 2017 04:51 PM (npPN0)

126
Talking about nuts... I have a couple of walnut trees that have pissing walnuts all over the place for weeks. Can't drive down any highway without seeing them everywhere. Without consulting the Farmers Almanac I suppose that means? Twelve weeks of winter?

Posted by: Slippery Slope Salesman at October 22, 2017 04:51 PM (EgwCt)

127 Oh, yay, food thread!! Thanks, CBD! And, when I need to chop some nuts, I find a verbal assault works just fine. Oh, wait . . .
Posted by: Peaches at October 22, 2017 04:48 PM (14URa)

I think that is called "Busting Balls"

Posted by: X-ray at October 22, 2017 04:51 PM (bvE6q)

128 125 >>We're talking about an oven,


My bad. I was thinking a Dutch Oven.
Posted by: garrett at October 22, 2017 04:51 PM (npPN0)

Gross.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 04:51 PM (NWiLs)

129 120 Oh, yay, food thread!! Thanks, CBD! And, when I need to chop some nuts, I find a verbal assault works just fine. Oh, wait . . .
Posted by: Peaches at October 22, 2017 04:48 PM (14URa)

A few years ago, I was sitting at a blackjack table while the dealer told me how excited she was because she was going to dance "The Nutcracker" in a Vegas show.

I'd gotten to know this dealer a bit, so, sotto voice, I said, "How appropos." She didn't hear me, but her replacement did and turned red while trying to stifle a laugh.

Posted by: Blake at October 22, 2017 04:53 PM (WEBkv)

130 Lately I've taken to breaking up small amounts of nuts in the molcajete instead of using my beloved machines.

Kind of like stomping on my truck's accelerator, I get a kick out of revving up the horsepower on my food processor and mixer but it's really overkill and too much to wash for a lot of the tasks in small households.

Posted by: stace at October 22, 2017 04:53 PM (UOJYi)

131 oh, and I have a few old wasted mircowaves ... but the 15 year old one I still use had the turntable stop. I found the little motor online, actually found 3 on Ebay for cheaper than buying one.

Had to cut some metal on the bottom of the microwave to get at it ... guess it is part of their planned obsolescence plan or something, and they don't want us proles fixing them. But it fit and turns ... wahoo ... beat "The Man" again. ha

Posted by: illiniwek at October 22, 2017 04:54 PM (/aIFg)

132 I'm in Southeast Alaska. Here, if you ask anybody to bring you the halibut knife, that is exactly the knife they will bring you.

Posted by: John Hyland at October 22, 2017 04:54 PM (D8grZ)

133 "I'm in Southeast Alaska. Here, if you ask anybody to bring you the halibut knife, that is exactly the knife they will bring you."

So it's a knife just for the Halibut?

Posted by: X-ray at October 22, 2017 04:56 PM (bvE6q)

134 lin-duh, the champagne custard in the cake was even better than the bakery.

Thank you again.

Posted by: Ben Had at October 22, 2017 04:56 PM (MnU31)

135 Bluebell,
We were told that you'd have a link up where we could purchase the cookbook you're finished with. I don't see it anywhere...
I love my All-Clad and Le Crueset.
Posted by: lin-duh meh out and about at October 22, 2017 04:50 PM (czLDv)
-----------

We will when it is and I see I will have to have words with Weasel.

Posted by: bluebell at October 22, 2017 04:56 PM (Nktqf)

136 My Grandma ("Nana") had walnut trees at her house, always used a plastic chopping gizmo to chop them. Zig-zag blade inside a plastic cylinder with a spring-loaded handle you'd bang down on to chop, and the gizmo would rotate the blade a step after every cut, with the cylinder keeping the pieces from escaping. I can't find any current equivalent, but the OXO chopper is close.

Posted by: socratease at October 22, 2017 04:57 PM (2GbWn)

137 So, I can get the D5 10pc set shipped for $675 through Herbergers (Furburgers).

Posted by: garrett at October 22, 2017 04:58 PM (npPN0)

138
How about a Slap-Chop?

Posted by: Hadrian the Seventh at October 22, 2017 04:59 PM (aVZDm)

139 Bluebell,

Is there a price on the cookbook yet?

Posted by: Tim in Illinois at October 22, 2017 05:00 PM (sf2BM)

140 Olddog, I am looking for the stainless steel bottoms. The pots actually have a lip that the lid sits on. They are heavy. Do you know of this model?

Posted by: Quirky bookworm at October 22, 2017 04:36 PM
----------------------

Those are the ones I have I believe. Mom had the copper clad bottoms and, while pretty, were no fun to clean.

Posted by: olddog in mo at October 22, 2017 05:00 PM (Dhht7)

141 How about a Slap-Chop?


I never liked that Jackie Chan stuff. Give me the original Bruce Lee movies, or even Jet Li, but not this slap chop nonsense.

Posted by: Bandersnatch at October 22, 2017 05:01 PM (gIRsn)

142 Tim, not yet. Or at least I don't think so. To be honest, Weasel is handling the business side of things, so he would know more than I do.

He is conveniently in a cab at the moment though.

Posted by: bluebell at October 22, 2017 05:01 PM (Nktqf)

143 Bander, how are the illustrations coming along?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 05:02 PM (qJtVm)

144 Thanks Bluebell.

I'll start bugging him.



Posted by: Tim in Illinois at October 22, 2017 05:02 PM (sf2BM)

145 Hadrian, would have loved to have your company yesterday. The thing about the Horde is they are very much the same in real life.

Posted by: Ben Had at October 22, 2017 05:03 PM (MnU31)

146 >>> So what do you do by hand that can also be done with the aid of some mechanical device?

Does masturbation count? Wait, I do that in the shrub garden, not the kitchen.

Posted by: fluffy at October 22, 2017 05:03 PM (cHbmY)

147 Chopped Nuts, And Doing Things By Hand

Not funny!

Posted by: Harvey Weinstein at October 22, 2017 05:05 PM (pszv/)

148 >>>Geez, when I bust nuts I just put them in a paper towel and smash them with a meat tenderizer.

Yeah, you'd think the knife thing would cause nut fragments to fly through the air, requiring protective eyewear. Maybe that's how the squirrel went blind.

Posted by: Steve and Cold Bear at October 22, 2017 05:07 PM (/qEW2)

149 Ben Had, could you give me the MoMe contact info? My colorful Texas relatives all hail from around you -- Kemp, Tolosa, Gunbarrel City, Garland. I want to start planning my vist to them and you for next year.

Posted by: NaCly Dog at October 22, 2017 05:07 PM (hyuyC)

150
The thing about the Horde is they are very much the same in real life.
Posted by: Ben Had at October 22, 2017 05:03 PM (MnU31)


Oh my God!!

Posted by: Hadrian the Seventh at October 22, 2017 05:07 PM (O7Yhb)

151 Bander, how are the illustrations coming along?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes



Some of them are pretty good, thanks. Right now I'm stuck on a chianti bottle. I had a label on the bottle that was nice and vulgar and I was going to sneak it into the decorous swanky cookbook because it was Italian.

Well, my Italian has resurfaced. Told me that not only is it vulgar but it's a regionalism, that it's a regionalism from Emilia Romagna and chianti is from Toscana so it doesn't make any sense anyway.

Pfft. The label which will not make into the cookbook said "zitto e scopa" or "zitta e scopa", depending on whether it's the man or the woman being addressed.

Posted by: Bandersnatch at October 22, 2017 05:08 PM (gIRsn)

152 Inn around 1972 I ordered a Ronco Vegamatic" from the TV. I set it up and put a ripe tomato on the blades, gave the plunger a whack just like they did on the TV. . Had tomato juice in every corner and crevice of the kitchen, not counting what was all over me. Took a couple of hours to clean up. My first and last TV order.

Posted by: Javems at October 22, 2017 05:08 PM (yOqwj)

153 So what do you do by hand that can also be done with the aid of some mechanical device?


Here in the new barbie dream house, I am hating on all the appliances. All digital and fancypants. First, change sucks. Second, I would kill for a regular old white refrigerator and gas range. There isn't even a gas feed to this place, it's *all* electric. Stove has one of those smooth tops. Oven is "convection." It's all so incredibly annoying. But, on the plus side, saw a bunch of mallards out on the pond this morning. One gal duck and 4-5 big ol' greenheaded dudes. They looked like they were having an excellent time!

Posted by: Peaches at October 22, 2017 05:09 PM (14URa)

154 Surprising absolutely no one at all, Twitchy says that Woody Allen is filming a movie in New York now with a middle aged character having sex with young starlets.

And HW has checked out of rehab after a week, cured. So that's cool.

Posted by: weirdflunky at October 22, 2017 05:09 PM (ai+tA)

155 those old cast iron skillets are nice ... but I use teflon, or whatever the latest version is. But this video on how to care for them made me reconsider. They seem rather high maintenance, but if done right, things won't stick, which has often been my problem.
https://www.youtube.com/watch?v=KLGSLCaksdY

Posted by: illiniwek at October 22, 2017 05:10 PM (/aIFg)

156 I have a full set of stainless steel cookware, I only use the big pot anymore for soup. Which reminds me that it's almost time to make a pot of ham and pea soup, ya that's why everyone likes it so much. It's ham and pea, not pea and ham. With cornbread.

Posted by: Tinfoilbaby at October 22, 2017 05:10 PM (d4O0p)

157 Peaches, I have a convection oven, and it can be used either in regular mode or convection mode. I would think yours could be, too.

But I have to tell you - I almost always use it on convection mode. It cooks things quicker and circulates the air so that things cook evenly. That's especially helpful if you bake things like cookies and cakes, but useful for anything, really.

Posted by: bluebell at October 22, 2017 05:11 PM (Nktqf)

158 Stephen Price Blair's eggplant dish was a huge success as always. There wasn't even a smell left in that serving dish.

Posted by: Ben Had at October 22, 2017 05:11 PM (MnU31)

159 If you serve dressing instead of stuffing, fill the cavity with rolls of pennies. That way an 11lb bird goes a lot farther.
For best results, use 1981's or earlier and don't forget to pre-heat the pennies in the microwave.

Posted by: Burger Chef at October 22, 2017 05:12 PM (RuIsu)

160 I still use the old copper-bottom revereware pans I got as a wedding gift in 1971. They work just fine and, obviously, don't need to be replaced. Unlike the newer stuff I've bought. Which needs frequent replacing. And I dragged my 1989 Litton microwave along just for funsies. Probably this annoying built-in thing will crap out sooner or later. I already want to beat it to death.

Posted by: Peaches at October 22, 2017 05:12 PM (14URa)

161 Ben Had, I've only had a chance to talk with Weasel a little bit, but he said the MoMe was a lot of fun, and the food was great. You're a very generous person to open up your place like that!

Posted by: bluebell at October 22, 2017 05:13 PM (Nktqf)

162 I've mentioned this before but I've actually reverted to using machines for shredding any more than a tiny amount of cheese. It's because I'm too stupid to keep my knuckles of the grater. It's a hassle separating bloody cheese from clean cheese.

Posted by: stace at October 22, 2017 05:13 PM (UOJYi)

163 126
Talking about nuts... I have a couple of walnut trees that have pissing walnuts all over the place for weeks.


Been a huge nut season this year. I don't know if it's just the walnut family or what, but the walnuts and hickories 'round here are going like crazy.

I'm deathly allergic to them myself, but any I can pick up before ground rot sets in are eagerly scarfed up by family and friends.

Posted by: WhatWhatWhat? at October 22, 2017 05:14 PM (ul9CR)

164 Posted by: bluebell at October 22, 2017 05:11 PM (Nktqf)

I agree...convection is great.

You know what it is fantastic for?

Stuffing.

The top gets nice and crispy while still keeping the rest moist and flavorful.

Posted by: CharlieBrown'sDildo at October 22, 2017 05:15 PM (wYseH)

165 I bought a pellet smoker over the summer. Thinking of doing the Tday turkey in it. Is there any reason that I can't do the traditional stuffing in it?

Posted by: X-ray at October 22, 2017 05:15 PM (bvE6q)

166 NaCl- if you can't find the contact in the side bar, just leave me a message here and I will post my address again.

The Kemp/Gun Barrel relatives are within 30 miles.

Would love to have you join us.

Posted by: Ben Had at October 22, 2017 05:16 PM (MnU31)

167 Hey everybody. Guess what I learned today!

If you get some of Bush's Pintos La Diabla, heat 'em and mash 'em up, you can make yerself a pretty good bean dip. ;-)

Posted by: qdpsteve at October 22, 2017 05:17 PM (eMKNe)

168 The top gets nice and crispy while still keeping the rest moist and flavorful.
Posted by: CharlieBrown'sDildo at October 22, 2017 05:15 PM (wYseH)
-------------

You are hopeless.

And incorrigible, and hopeless.

And incorrigible.

Posted by: bluebell at October 22, 2017 05:18 PM (Nktqf)

169 well, that was special.... (OT)

i was over having fun at /pol/ and went to make a comment.

i got an error message that i was banned.

seems that, back in 2015, someone with my currently assigned IP was doing, or trying to do, the kiddie pr0n thing.

Thanks Hughes Net! time to re-boot the modem and router, obviously.

Posted by: redc1c4 at October 22, 2017 05:18 PM (pbYL9)

170 >>>Peaches, I have a convection oven, and it can be used either in regular mode or convection mode. I would think yours could be, too.

The best lack all convection.

Posted by: W.B. Yeats at October 22, 2017 05:19 PM (/qEW2)

171 bluebell- Did he tell you about your door prize?

Also he fulfilled his proxy for you on the other thing.

Posted by: Ben Had at October 22, 2017 05:20 PM (MnU31)

172 Walnuts...

No shit. My driveway is covered in 'em. And parts of the yard.

Tractor's mid-mount mower doesn't like 'em.

"THUWONK" as it spits a ball out. In pieces.

Take an eye out kid.

Posted by: Deplorable Redneck Bitter Clinger at October 22, 2017 05:21 PM (MCEs2)

173 Posted by: W.B. Yeats

Well done. Now I'm going to have to work "gyre" into conversation this week.

Posted by: Bandersnatch at October 22, 2017 05:22 PM (gIRsn)

174 Posted by: bluebell at October 22, 2017 05:11 PM (Nktqf)

Still trying to figure it out. So far, all I did was my "seal it in tin foil" pot roast, which I figured would not benefit from the convection thingy. But, as I read prior to cooking it, it cooked a little faster and was just a tad overdone on the edges. But, I will say this, it held the 350 temp rock solid for the whole 3 hours. Yes, I put my little oven thermometer in there!

Posted by: Peaches at October 22, 2017 05:22 PM (14URa)

175 Here's an interesting failure of a cocktail:

Mad Monk

1 ounce gin
1 ounce Frangelico
Juice of 1/2 lemon
Crushed ice

Place all the ingredients in a cocktail shaker.  Shake and strain into a glass.
Garnish with slice of lemon, if desired


It tastes out of balance to me. A-l-l-l-ll-lmost works but I think the Frangelico dominates the flavor too much.

But, it was interesting enough that i'll be playing with it a bit.

Initial ideas: half Frangelico-half simple syrup or just half the amount of Frangelico, maybe double the lemon or add another half ounce of gin.

Anyway, check it out. You may like it as is.

Posted by: naturalfake at October 22, 2017 05:22 PM (NyJwR)

176 Ben Had, he did! That's so nice! Although I did feel bad that I won a door prize since I wasn't even there. But he said there were others, so that made me feel better.

And thanks for the other, too.

Posted by: bluebell at October 22, 2017 05:22 PM (Nktqf)

177 Hi Lin-duh! The champagne cake was delicious! Thanks!

Hi Ben Had! Did ,you get the farm put back together?

Hi bluebell!

Posted by: Weasel at October 22, 2017 05:23 PM (Sfs6o)

178
Speaking of Uncle Harvey and food, his former driver says he was a pig in the conventional sense. He says sometimes he would eat three dinners in one night, going to all these parties.

He also said the lard ass had a gastric band installed one time, but it didn't do much good. He said Harv ate so much one time, the food piled up above the band and caused breathing problems. Said he would've likely died without medical attention.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 05:23 PM (8O3HH)

179
Pfft. The label which will not make into the cookbook said "zitto e scopa" or "zitta e scopa", depending on whether it's the man or the woman being addressed.
Posted by: Bandersnatch at October 22, 2017 05:08 PM (gIRsn)
---
For you Anglos, that's basically "shut up and dance", IYKWIM.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 05:25 PM (qJtVm)

180 Hi Weasel! Any particular reason why lin-duh meh was asking about a link to order the cookbook already?

Any idea at all?

Posted by: bluebell at October 22, 2017 05:28 PM (Nktqf)

181 Weasel, Everything is back in order. As we were putting the Round bales back I was looking at them and I think they made a really effective birm.

Thank you again for your masterful job with the shooting and coaching.

And all I can say is -deep fried bacon.

Posted by: Ben Had at October 22, 2017 05:29 PM (MnU31)

182 Bluebell, will an unexpurgated version be available as well?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 05:29 PM (qJtVm)

183 Eris, believe me when I tell you that hardly anything got expurgated.

If you doubt me, I can send you the original file, and you can go through all 1200 pages

Posted by: bluebell at October 22, 2017 05:31 PM (Nktqf)

184 CBD, that is a butcher knife. In fact it is probably a Victorinox butcher knife.

I suppose a pizza cutter, the half moon things that look like Klingon culinary tools, would do as well, I have used it to chop peppers fine.

Mom had a mill thingy that screwed on the mouth of a jar and would chop nuts just fine.



I like to use a pastry dough blender/cutter for mashing my potatoes. I like mashed potatoes with some texture.

Posted by: Kindltot at October 22, 2017 05:32 PM (rb1WU)

185 The moron cookbook died?

Posted by: Tinfoilbaby at October 22, 2017 05:32 PM (d4O0p)

186 180 Hi Weasel! Any particular reason why lin-duh meh was asking about a link to order the cookbook already?

Any idea at all?

Posted by: bluebell at October 22, 2017 05:28 PM (Nktqf)
----------
Gee, I'm not sure. Things got kind of fuzzy there after the video link with the Ohio MoMe.

Oh, and I think Tim asked about price.... It should be about $15 unless the page count changes significantly. I don't think it will be any more than that.

Posted by: Weasel at October 22, 2017 05:33 PM (Sfs6o)

187 Afternoon all. Back home after a week and it's the food thread so Mrs Nevergiveup and I whipped up takeout/delivered chicom. The dinner of lazy people and lousy cooks.

Posted by: Nevergiveup at October 22, 2017 05:34 PM (SjImc)

188
And all I can say is -deep fried bacon.
Posted by: Ben Had at October 22, 2017 05:29 PM (MnU31)
------
I was just telling WeaslWoman about that!

Posted by: Weasel at October 22, 2017 05:34 PM (Sfs6o)

189 Quick test to see if my home hash is still the home hash.

(Hey, it's kinda food related!)

Posted by: filbert at October 22, 2017 05:35 PM (s5o+q)

190 Test

Posted by: Bob Smith at October 22, 2017 05:36 PM (59Qfr)

191 There's no hash like home,
There's no hash like home . . .

Posted by: filbert at October 22, 2017 05:37 PM (s5o+q)

192 "Weasel, Everything is back in order. As we were putting the Round bales back I was looking at them and I think they made a really effective birm. "

I was thinking of a shooting lane at my cabin. My idea was an intricate sand and logs setup. Round bales that's brilliant easy and cheap. Thank you.

Posted by: X-ray at October 22, 2017 05:37 PM (bvE6q)

193 I will say that I made a big mistake. I should have tripled the amount of the tequila grilled onions.

Next year's menu has already been decided. We are going to do a pit roasted pig. There is enough mesquite around here to get that job done.

Posted by: Ben Had at October 22, 2017 05:37 PM (MnU31)

194 191 There's no hash like home,
There's no hash like home . . .
Posted by: filbert at October 22, 2017 05:37 PM (s5o+q)

Ask that stoner willow. She knows all about hash.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 05:37 PM (NWiLs)

195 Well done. Now I'm going to have to work "gyre" into conversation this week.

Posted by: Bandersnatch at October 22, 2017 05:22 PM


Have a gimblet and think it over. I'm sure inspiration will strike.

Posted by: RedMindBlueState at October 22, 2017 05:39 PM (gk2JY)

196 Trying to post and getting internal server error warning

Posted by: Bob Smith at October 22, 2017 05:39 PM (59Qfr)

197 Oh and Ben Had, the bales made great backstops! I used to shoot on a big hay do farm and we'd use one or two bales behind targets so I'm pretty sure we were safe. And with the quality of marksmanship we saw, especially from Lin-duh who is pretty much Annie Oakley, I'm sure there weren't any errant shots.

Posted by: Weasel at October 22, 2017 05:40 PM (Sfs6o)

198
My first and last TV order.

Posted by: Javems at October 22, 2017 05:08 PM (yOqwj)


Upon the death of my in-laws I assisted in cleaning the place out. It became a standing joke of 'As Seen on TV' as we discovered a multitude of un-opened packages with that label.

Please people of age. Don't do this to your next of kin. Throw some shit out ever week for years.

Don't make them spend every weekend throwing your shit out for years.

Posted by: Slippery Slope Salesman at October 22, 2017 05:40 PM (EgwCt)

199 At the grocery - which happens to be the Walmart closest to NRA HQ - and they never have 22LR. Today they have 1000 Rd boxes for 50 bucks.

Posted by: blaster at October 22, 2017 05:41 PM (knNho)

200 Ask that stoner willow. She knows all about hash.

Posted by: Insomniac - Getting Microaggressed on the Daily, Yo! at October 22, 2017 05:37 PM (NWiLs)
O. M. G. You just reminded me, I have some!!! They had it at the dispensary for 4/20 and I grabbed a bunch. Gave most to friends but still have a few little thingies. BRB.

Posted by: Peaches at October 22, 2017 05:41 PM (14URa)

201
192 "Weasel, Everything is back in order. As we were putting the Round bales back I was looking at them and I think they made a really effective birm. "

I was thinking of a shooting lane at my cabin. My idea was an intricate sand and logs setup. Round bales that's brilliant easy and cheap. Thank you.
Posted by: X-ray at October 22, 2017 05:37 PM (bvE6q)








Of course, some mischievous Moron started loudly plotting to bring tracers for next year......

Posted by: IllTemperedCur at October 22, 2017 05:42 PM (eXA4G)

202 I have to admit that I am-

The BBQ'd Rib King of the Western World

we had another perfect batch last night.

Oh sure, some of the kiddos may prefer one rub or sauce over another, but that's just quibbling.

It is a glorious thing to be a BBQ'd Rib King!

Posted by: naturalfake at October 22, 2017 05:42 PM (NyJwR)

203 x-ray- They worked super. We did 5 deep for the long guns and 3 deep for hand guns.

Jim and Weasel and Country Boy made some target stands to put in front of them and it was good to go.

Posted by: Ben Had at October 22, 2017 05:42 PM (MnU31)

204 Sombody got hash??
I want some!!!!1!

Posted by: Mary Cloggenstein at October 22, 2017 05:42 PM (eMKNe)

205 Please people of age. Don't do this to your next of kin. Throw some shit out ever week for years.



Don't make them spend every weekend throwing your shit out for years.

Posted by: Slippery Slope Salesman at October 22, 2017 05:40 PM


Why no. I'm not having to help my mother do this at all. Not a bit....

On the other hand, it has produced a lot of hilarious WTF moments as we find things in the cellar that the dad saved because they just might be useful one day.

Posted by: RedMindBlueState at October 22, 2017 05:43 PM (gk2JY)

206 Okay, I got a food question for the Horde.

Best barbecue baby back ribs you ever ate, anywhere. Texas? Kansas City? Chain restaurant? Go!

Posted by: qdpsteve at October 22, 2017 05:44 PM (eMKNe)

207 "It slices! It dices!! It juliennes!!!"

Posted by: qdpsteve at October 22, 2017 05:44 PM (eMKNe)

208 I was thinking (yeah, first mistake, I know) that maybe you should add a small section to the bottom of the wonderful Sunday food thread. I like those movies where food is prepared. You've seen them. I don't mean to have you compete with the Saturday movie section/thread but there are a ton of fun cooking-sortof movies out there that people who like to drool might like to know about?

Posted by: goon at October 22, 2017 05:45 PM (EaQ6/)

209
Trying to post and getting internal server error warning

Posted by: Bob Smith at October 22, 2017 05:39 PM (59Qfr)


The internal server?

For the love of G-d don't click 'Yes' to 'Would you like to play a game?'

///////

seriously-- if it's 'error 500' you're trying to cut and paste something with characters that Pixy does not approve.

Posted by: Slippery Slope Salesman at October 22, 2017 05:45 PM (EgwCt)

210 goon:

*Every* time I see the early 1970s M*A*S*H episode about Adam's Ribs, it makes me hungry for barbecue.

Posted by: qdpsteve at October 22, 2017 05:45 PM (eMKNe)

211 It's a hassle separating bloody cheese from clean cheese.
Posted by: stace at October 22, 2017 05:13 PM (UOJYi)


You are worried about treyf?

Posted by: Kindltot at October 22, 2017 05:45 PM (rb1WU)

212 Of course, some mischievous Moron started loudly plotting to bring tracers for next year......
Posted by: IllTemperedCur at October 22, 2017 05:42 PM (eXA4G)

I have some. J K Really cool to shoot at the lake. The bounce in really surprising angles.

Posted by: X-ray at October 22, 2017 05:46 PM (bvE6q)

213
Best barbecue baby back ribs you ever ate, anywhere. Texas? Kansas City? Chain restaurant? Go!

Posted by: qdpsteve at October 22, 2017 05:44 PM (eMKNe)


Damn you, Sir! Your question set off an intense and unfulfillable craving for ribs. Go. To. Hell.

Posted by: Hadrian the Seventh at October 22, 2017 05:47 PM (tjZl6)

214 So, the Deplorable Redneck Son was here over the weekend. Steaks on the night he arrives, smoked ribs, pork roast on day two.

At what point does a person reach "peak meat?"

I've never reached it... but would like to know. And probably don't care.

Posted by: Deplorable Redneck Bitter Clinger at October 22, 2017 05:47 PM (MCEs2)

215 204
Sombody got hash??

I want some!!!!1!

Posted by: Mary Cloggenstein at October 22, 2017 05:42 PM (eMKNe)
You'll have to find someplace that accepts your EBT card, Mare.

Posted by: Peaches at October 22, 2017 05:47 PM (14URa)

216 >>> "It slices! It dices!! It juliennes!!!"

I'm not convinced. Is that all?

Posted by: fluffy at October 22, 2017 05:47 PM (cHbmY)

217 206 Okay, I got a food question for the Horde.

Best barbecue baby back ribs you ever ate, anywhere. Texas? Kansas City? Chain restaurant? Go!
Posted by: qdpsteve at October 22, 2017 05:44 PM (eMKNe)
--------
There is a BBQ place in Gordonsville, Virginia - The BBQ Exchange - that I'm particularly fond of. It's run by a bunch of hippies and people come from miles around to eat there. WW has quite a collection of their tie-dye t shirts.

Posted by: Weasel at October 22, 2017 05:47 PM (Sfs6o)

218 Weasel: hippies who AREN'T vegans and make great ribs?!?!?!?

Does. Not. Compute.
;-)

Posted by: qdpsteve at October 22, 2017 05:48 PM (eMKNe)

219 Where do you send photos for the pet thread ?

Posted by: Bill sometimes Bill formerly from Canada at October 22, 2017 05:49 PM (5tlNA)

220 Best barbecue baby back ribs you ever ate, anywhere. Texas? Kansas City? Chain restaurant? Go!

Posted by: qdpsteve at October 22, 2017 05:44 PM (eMKNe)
Drunken friends' backyard barbecues. Oddly, in LA. But I had some finest-kine friends there.

Posted by: Peaches at October 22, 2017 05:49 PM (14URa)

221 Peaches, they make their own barbecue sauce?

Posted by: qdpsteve at October 22, 2017 05:49 PM (eMKNe)

222
There is no such thing as "Peak Meat". Only stomachs that can't meet the challenge.

Posted by: Hadrian the Seventh at October 22, 2017 05:49 PM (dlkyU)

223 *Every* time I see the early 1970s M*A*S*H episode about Adam's Ribs, it makes me hungry for barbecue.

Posted by: qdpsteve at October 22, 2017 05:45 PM (eMKNe)

You creamed it!
(Father Mulcahy, if I recall)

Posted by: Vendette at October 22, 2017 05:50 PM (nXoiZ)

224 Posted by: redc1c4 at October 22, 2017 05:18 PM (pbYL9)


test

Posted by: redc1c4 at October 22, 2017 05:51 PM (/8lcL)

225
218 Weasel: hippies who AREN'T vegans and make great ribs?!?!?!?

Does. Not. Compute.
;-)
Posted by: qdpsteve at October 22, 2017 05:48 PM (eMKNe)
--------
I know, right? There is a dude out back running the pit and a woman inside running the counter and they look like they belong at Woodstock.

Posted by: Weasel at October 22, 2017 05:51 PM (Sfs6o)

226 Vendette, yup.

I also love all the M*A*SH episodes involving Packo's, although I've heard the real place is a letdown these days.

Posted by: qdpsteve at October 22, 2017 05:51 PM (eMKNe)

227 Hadrian, sorry :-(

Posted by: qdpsteve at October 22, 2017 05:52 PM (eMKNe)

228
212 Of course, some mischievous Moron started loudly plotting to bring tracers for next year......
Posted by: IllTemperedCur at October 22, 2017 05:42 PM (eXA4G)

I have some. J K Really cool to shoot at the lake. The bounce in really surprising angles.
Posted by: X-ray at October 22, 2017 05:46 PM (bvE6q)






Heh. Back in the day, my unit was doing a big battalion-level night live-fire exercise. A few of us idiots took all our tracers and instead of loading a few at the bottom of each magazine, we loaded ALL tracer in several mags. And began exclusively shooting at trees.

Yes, I was the one who got caught. My platoon sergeant came around to my foxhole and smacked me in the K-pot with a club, literally a club.

Good times, good times.

Posted by: IllTemperedCur at October 22, 2017 05:53 PM (eXA4G)

229 OK, now you've gone and done it. Do we have to throw a bunch of pork ribs in the pit as well?

Posted by: Ben Had at October 22, 2017 05:53 PM (MnU31)

230 I have a 1970's K-tel pasta maker I converted into a dough mixer, kept the drive mechanism which is built like a tank and have been using it like that for 15 years.

Posted by: Bill sometimes Bill formerly from Canada at October 22, 2017 05:54 PM (5tlNA)

231 I also love all the M*A*SH episodes involving Packo's, although I've heard the real place is a letdown these days.

Posted by: qdpsteve at October 22, 2017 05:51 PM (eMKNe)

5 o'clock Charlie.
Calling the in-law in Quapaw, OK.
Captain Tuttle.

Posted by: Vendette at October 22, 2017 05:54 PM (nXoiZ)

232 Nevergiveup

Besides the CO treating you to dinner, did you sail on the USNS Comfort?

Posted by: NaCly Dog at October 22, 2017 05:54 PM (hyuyC)

233 Vendette, yup. M*A*S*H did some good stuff, especially when they were more concerned with being funny than making Big Important Statements About War.

Posted by: qdpsteve at October 22, 2017 05:55 PM (eMKNe)

234 OK so for the past two weeks, i tried my hand at tikka masala. - first chicken, then lamb. Due to the proliferation of self-help videos on the interwebs, I used a fool-proof method to select the one to follow (cutest dot Indian chef). Overall, i am approaching restaurant-quality. The keys are finding a dot Indian grocer for all the weird spices, and .... drum roll..... ROASTING the meat first. ta-da, its going to be a staple, i fear.


Posted by: goatexchange at October 22, 2017 05:56 PM (YFnq5)

235 Cows and pigs eat plants. Those plants would have wanted us to eat cows and pigs.

Posted by: hungry freaked at October 22, 2017 05:56 PM (UdKB7)

236
229 OK, now you've gone and done it. Do we have to throw a bunch of pork ribs in the pit as well?
Posted by: Ben Had at October 22, 2017 05:53 PM (MnU31)
-------
I support this proposal.

Posted by: Weasel at October 22, 2017 05:56 PM (Sfs6o)

237 What's the crazy names your grocery store had when you grew up? Hinky Dinky and Piggly Wiggly are my favorite, way better than IGA.

Posted by: Tinfoilbaby at October 22, 2017 05:56 PM (d4O0p)

238 For chopping nuts you can't beat an Ulu knife in a bowl shaped cutting board like this: http://tinyurl.com/ya4dt5d5

Posted by: JimK at October 22, 2017 05:56 PM (uAlm4)

239 And, the Deplorable Son and I went through "a lot of .45, .9mm, .22LR, and a megalomaniac amount of 5.56"

No target was spared.

Posted by: Deplorable Redneck Bitter Clinger at October 22, 2017 05:56 PM (MCEs2)

240
225
218 Weasel: hippies who AREN'T vegans and make great ribs?!?!?!?

Does. Not. Compute.
;-)
Posted by: qdpsteve at October 22, 2017 05:48 PM (eMKNe)
--------
I know, right? There is a dude out back running the pit and a woman inside running the counter and they look like they belong at Woodstock.
Posted by: Weasel at October 22, 2017 05:51 PM (Sfs6o)







The funny thing is, we actually had that discussion about vegan hippies and BBQ at the MoMee yesterday. I think it was Jim that brought up the subject.

Posted by: IllTemperedCur at October 22, 2017 05:57 PM (eXA4G)

241 221
Peaches, they make their own barbecue sauce?

Posted by: qdpsteve at October 22, 2017 05:49 PM (eMKNe)
Hell if I know. But if I had to guess, I'd say probably. Serious, serious foodies.

Posted by: Peaches at October 22, 2017 05:58 PM (14URa)

242
I remember Piggly Wiggly as a child.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 05:58 PM (8O3HH)

243 Yes, I was the one who got caught. My platoon sergeant came around to my foxhole and smacked me in the K-pot with a club, literally a club.

Good times, good times.
Posted by: IllTemperedCur at October 22, 2017 05:53 PM (eXA4G)

Never military but my best memories of being a young male never included safe spaces. Dumb spaces are so much more fun.

Posted by: X-ray at October 22, 2017 05:58 PM (bvE6q)

244 I remember Piggly Wiggly as a child.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 05:58 PM (8O3HH)
Piggly Wiggly was a CHILD???

Posted by: Peaches at October 22, 2017 05:58 PM (14URa)

245 The pork belly at the hippie place has some sort of mystical properties.

Posted by: Weasel at October 22, 2017 05:59 PM (Sfs6o)

246 'Hinky Dinky and Piggly Wiggly are my favorite'

We just call it "The Pig". MIL still shops there but I won't because it smells funny.

Posted by: hungry freaked at October 22, 2017 05:59 PM (UdKB7)

247 So what do you do by hand that can also be done with the aid of some mechanical device?

Open cans.

I suppose I could steal one of the neighbor kids' PowerWheels cars and rig it into a motorized grocery carrier so I wouldn't have to haul things from the truck to the kitchen. Or does that not count?

Posted by: Blanco Basura at October 22, 2017 06:00 PM (IcT7t)

248 Can anyone tell me if this Lilly's Q sauce is good?

https://tinyurl.com/yaqdj4u9

Posted by: qdpsteve at October 22, 2017 06:00 PM (eMKNe)

249
Hmmphh. Piggly Wiggly is still in business. Over 600 stores.

I haven't seen one anywhere since I was a kid around here.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:00 PM (8O3HH)

250 OK, now you've gone and done it. Do we have to throw a bunch of pork ribs in the pit as well?
Posted by: Ben Had at October 22, 2017 05:53 PM (MnU31)
-------
I support this proposal.
Posted by: Weasel at October 22, 2017 05:56 PM (Sfs6o)
------------

Wouldn't it be easier just to find a pig that still has its ribs intact?

And pig-roast pork is the BEST. Yum.

Posted by: bluebell at October 22, 2017 06:01 PM (Nktqf)

251 Piggly Wiggly was a CHILD???

That's why the meat was so tender.

Posted by: Blanco Basura at October 22, 2017 06:01 PM (IcT7t)

252 Besides the CO treating you to dinner, did you sail on the USNS Comfort?
Posted by: NaCly Dog at October 22, 2017 05:54 PM (hyuyC)

I treated her a few others the next night...The USNS Comfort is in Puerto Rico, and that is the reason I was in Portsmouth..She is attached now to NMCP and she took 500 of our Staff with her. I am the Director of Training for the Reserve Arm of NMCP and I was there writing and pushing Orders to get our Reservists down to backfill the Hospital by all Funding means necessary.

Posted by: Nevergiveup at October 22, 2017 06:01 PM (SjImc)

253
They call me Piggly Wiggly.

I'm a pig. And I like to wiggle it at ya'.

Posted by: Uncle Harvey at October 22, 2017 06:01 PM (8O3HH)

254
Anyone familiar with Hollyweird directo James Toback?

He's another Uncle Harvey, apparently. 38 womyns accuse him of the same type of behavior. Exposin' and whackin'.

He doesn't have any ficus happy endings, but maybe worse. Many of the women say Jimmy Boy was a dry humper.

He'd hump their legs until he jizzed his pants.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:06 PM (8O3HH)

255 Just did a simple thing in the crock pot again-Took a 3 lb chuck roast, browned it in a pan with olive oil l and a clove of garlic, I transferred it to the crock pot., On top of it I put three onions chopped and two large peppers-one red and one green Then I mixed up a jar of spicy Mexican salsa that had jalapeņos in it ,along with a 24 oz can of stewed tomatoes and poured that over the beef. I left it in the crock put on low for about 10 hours. The meat was so tender it flaked. I couldn't cut it. I have a base i can use for a soup by adding additional beef, or I can use the leftover beef to place in tortillas and add guacamole, cheese and lettuce and tomatoes for burritos. So I'll get several more meals out of the roast and vegetables. I really like making something in the morning and having it all ready for dinnertime since i don't like to cook dinner after a long day at church..

Posted by: FenelonSpoke at October 22, 2017 06:06 PM (iVOAv)

256 That knife is called, funnily enough, a cimeter, which is a variant spelling of scimitar. https://chefschoice.com/product/steak-knife-cimeter-12%E2%80%B3-30-cm-blade-length-2001190/

Posted by: David Gillies at October 22, 2017 06:07 PM (tjHrt)

257 publius, per wiki, Toback directed both Bugsy and The Pick-Up Artist.

Posted by: qdpsteve at October 22, 2017 06:07 PM (eMKNe)

258 >>> He'd hump their legs until he jizzed his pants

https://m.youtube.com/watch?v=VLnWf1sQkjY

Posted by: fluffy at October 22, 2017 06:10 PM (cHbmY)

259 Of all the meats, pork is my fave. One of the most successful Christmas dinners I ever made (okay, fine, probably the only one) was an amazing pork roast and the potatoes, carrots, onions browned in the pan with it. Not turkey but mmmmmmm.

Posted by: Peaches at October 22, 2017 06:11 PM (14URa)

260 Hump her leg
Jizz her pants
Don't be scared girls
It's the Hollyweird Dance!!

Posted by: Musical Hollyweirdos Live In The Studio at October 22, 2017 06:12 PM (eMKNe)

261 Thanks for dropping that on the food thread publius.

Posted by: hungry freaked at October 22, 2017 06:12 PM (UdKB7)

262 freaked, think of it as free diet help ;-)

Posted by: qdpsteve at October 22, 2017 06:13 PM (eMKNe)

263 Can't you just buy some slivered almonds for your granola?

Posted by: BignJames at October 22, 2017 06:14 PM (GiOiK)

264 Posted by: FenelonSpoke at October 22, 2017 06:06 PM (iVOAv)

Yes, it's amazing how slow cooking a less expensive cut of beef takes it's taste and texture/chew-ability into an entire different realm.

I blame my Dutch oven for the unfortunate roll of fat currently residing around my hemisphere.

Posted by: Slippery Slope Salesman at October 22, 2017 06:14 PM (EgwCt)

265 >>> He'd hump their legs until he jizzed his pants "

So mostly just wanted them to know that he was Kreepy/Crazy. Not sure how that helps in negotiation but the crazy comes back.

Posted by: X-ray at October 22, 2017 06:14 PM (bvE6q)

266 >>He doesn't have any ficus happy endings, but maybe worse. Many of the women say Jimmy Boy was a dry humper.

>He'd hump their legs until he jizzed his pants.



Back home we call that 'Hunching to Completion'.

Posted by: Bill Clinton at October 22, 2017 06:14 PM (npPN0)

267 Of all the meats, pork is my fave. One of the most successful Christmas dinners I ever made (okay, fine, probably the only one) was an amazing pork roast and the potatoes, carrots, onions browned in the pan with it. Not turkey but mmmmmmm.
Posted by: Peaches at October 22, 2017 06:11 PM (14URa)
------------
Peaches, I do that with my pork roast too. And sometimes with roast chicken, even! My kids and my husband love it. And best of all, it's so easy.

Posted by: bluebell at October 22, 2017 06:14 PM (Nktqf)

268 So what do you do by hand that can also be done with the aid of some mechanical device?

This question will be repeated on the ONT.

Posted by: Duncanthrax at October 22, 2017 06:14 PM (DMUuz)

269 'think of it as free diet help '

But I'm not on a diet.

Posted by: not so hungry anymore freaked at October 22, 2017 06:14 PM (UdKB7)

270 That knife is called, funnily enough, a cimeter, which is a variant spelling of scimitar. https://chefschoice.com/product/steak-knife-cimeter-12%E2%80%B3-30-cm-blade-length-2001190/
Posted by: David Gillies at October 22, 2017 06:07 PM (tjHrt)

It will keel.

Posted by: Doug Marcaida at October 22, 2017 06:15 PM (ai+tA)

271 >>Can anyone tell me if this Lilly's Q sauce is good?


It's not bad, but I prefer a Dry Rub.

Posted by: James Tobak at October 22, 2017 06:16 PM (npPN0)

272 I have never thought of making granola. The whole idea seems complicated.

Posted by: FenelonSpoke at October 22, 2017 06:16 PM (iVOAv)

273 Off knife fighting badass sock

Posted by: weirdflunky at October 22, 2017 06:17 PM (ai+tA)

274 I have never thought of making granola. The whole idea seems complicated.
Posted by: FenelonSpoke


Granola? Easy recipe.

- Find local hippie
- Grab him by ankles, shake him upside down
- Collect and eat all roots, twigs and berries that fall out of his pockets

Posted by: qdpsteve at October 22, 2017 06:18 PM (eMKNe)

275 Thanks for dropping that on the food thread publius.
Posted by: hungry freaked at October 22, 2017 06:12 PM (UdKB7)


========

Maybe he did it to help people preserve their GAINZZZ.

Posted by: Lena Dunham's cake at October 22, 2017 06:18 PM (2PePQ)

276 Posted by: FenelonSpoke at October 22, 2017 06:16 PM (iVOAv)

Fruit, flakes, nuts. How hard can it be?

It's like California without Moonbeam Brown.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 06:19 PM (ny0bQ)

277 This Toback character had a real good pick up line. I'm going to write this one down:

"If you look in my eyes, and pinch my nipple, I will come in my pants right now!"

Several other women tell a similar tale. He liked that.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:19 PM (8O3HH)

278 Posted by: Slippery Slope Salesman at October 22, 2017 06:14 PM (EgwCt)

Well, the problem is with a family of three there are a bunch of leftovers which can add to weight gain. Right now I'm losing weight- not a lot, but some- probably because it's healthier with just vegetables and meat and i get filled up easily.

Posted by: FenelonSpoke at October 22, 2017 06:21 PM (iVOAv)

279 >>"If you look in my eyes, and pinch my nipple, I will come in my pants right now!"


That beats 'You will like my dick.'.

Posted by: garrett at October 22, 2017 06:21 PM (npPN0)

280 You make granola the exact same way you make Rice Krispy Treats except you don't use anything that tastes good.

Posted by: Tim in Illinois at October 22, 2017 06:21 PM (sf2BM)

281 Well, I got couple of chores done here. I installed a 240 volt outlet in a box attached to my house service panel with a threaded bushing, and tied it into a double breaker intended for range or dryer, but currently unused.

Then I put a 240 volt plug on my heavy-duty extension cord, and added an extra box and 240 volt outlet to the quad box that was already there. Now one outlet of the quad box is connected to one side of neutral, and the other to the other side of neutral. Not pretty, but it works.

Then I put a 240 volt, 20-Amp plug on my air compressor, and switched to wires in the motor box over to the "230" setting. It is a dual-voltage motor. Compressor started easily, and ran up to 140 psi, and shut down as it should. I aired up a tire, and it restarted, and shut down at 140 again. Running it on 120 volts, it always popped a breaker before reaching 140 psi. Mission accomplished.

Then I hitched my car trailer up to the Suburban, and loaded a vehicle on the trailer, and tied it down with the tie-down straps, ready for the road trip home to Canada, which will probably commence on Nov. 1 or 2. Unhitched the trailer again, so I can use the 'burb in the meantime.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:21 PM (O848g)

282 To all of the good folks in Florida, I send these wishes. I notice that you are going to have winter weather in the next couple of days. Temperatures dipping into the high 70's during the daytime. Nightmarish conditions! Stay strong and make soup!

Posted by: goon at October 22, 2017 06:22 PM (EaQ6/)

283 Late....
>>So what do you do by hand that can also be done with the aid of some mechanical device?

Creaming butter and sugar for cookies.

>>Homemade granola is so easy, Fen - try this:
http://www.finecooking.com/recipe/crispy-sweet-pecan-granola


Posted by: Lizzy at October 22, 2017 06:22 PM (W+vEI)

284 I have never thought of making granola. The whole idea seems complicated.
Posted by: FenelonSpoke at October 22, 2017 06:16 PM (iVOAv)

Not a granola guy but it looks simple enough to make.

https://www.youtube.com/watch?v=Wd3xFmtmJ3c

Link to Diners Drive ins and Dives.

Posted by: X-ray at October 22, 2017 06:23 PM (bvE6q)

285 AoP,

My philosophy is to run something on the highest voltage possible.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:23 PM (8O3HH)

286 Granola: floor sweepings from a grain elevator.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:24 PM (O848g)

287 Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:21 PM (O848g)

Dang, you did that? Morons, is there anything they can't do? I've been wondering about the fires in Alberta, what's going on with that?

Posted by: Peaches at October 22, 2017 06:24 PM (14URa)

288 Since we seem to have gotten off the track of food, i will post this cute picture of actual dogs as opposed to various directors who happen to be dogs-but not in a good way:

http://tinyurl.com/y8cnfxsp

Posted by: FenelonSpoke at October 22, 2017 06:24 PM (iVOAv)

289 Screw granola! If you are going to make something, make trail mix! Lots of nuts, salt, nuts, salt, etc.

Posted by: goon at October 22, 2017 06:25 PM (EaQ6/)

290 I also love all the M*A*SH episodes involving Packo's, although I've heard the real place is a letdown these days.
Posted by: qdpsteve

It's in Toledo, fer cryin' out loud!

Actually ate there not too long ago with a friend.

Posted by: Bozo Conservative....outlaw in America at October 22, 2017 06:25 PM (S6Pax)

291 My philosophy is to run something on the highest voltage possible.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:23 PM (8O3HH)

Well, yeah. Rated current draw for that motor is 22 amps on 115 volts, 11 amps on 230. Lower current means less voltage drop in that long, long extension cord, too, even if it is #12 wire.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:26 PM (O848g)

292 http://tinyurl.com/y8cnfxsp

Posted by: FenelonSpoke at October 22, 2017 06:24 PM (iVOAv)
You just gave me the yuge happyface, Fenelon!!! So adorbs.

Posted by: Peaches at October 22, 2017 06:26 PM (14URa)

293 Mmm, nuts and salt! ;-)

Bozo, how was it at Packo's?

Posted by: qdpsteve at October 22, 2017 06:26 PM (eMKNe)

294 And here's another cute dog photo:

http://tinyurl.com/y8w6y8ny

Posted by: FenelonSpoke at October 22, 2017 06:27 PM (iVOAv)

295 'My philosophy is to run something on the highest voltage possible.'



Word.

Posted by: Nikola Tesla at October 22, 2017 06:27 PM (UdKB7)

296 CBD:

i just e-mailed you a link, in need fodder for a pre-ONT poast.

Posted by: redc1c4 at October 22, 2017 06:28 PM (/8lcL)

297 Dang, you did that? Morons, is there anything they can't do? I've been wondering about the fires in Alberta, what's going on with that?

Posted by: Peaches at October 22, 2017 06:24 PM (14URa)

I have heard about the fires. Don't know if they have affected my home area. There was a big windstorm that derailed a freight train about 4 miles from my place.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:28 PM (O848g)

298 The family went out for brunch after church. Son-had among other things-cheesy grits. I have no idea what kind of cheese was in it, but it was buttery and cheesy and delicious.

Posted by: FenelonSpoke at October 22, 2017 06:28 PM (iVOAv)

299 So what do you do by hand that can also be done with the aid of some mechanical device?

Right off the top of my head ? Anything involving hydraulics.

Let's see ... I can push this big handle to move 1000 lbs once ... or I can push it 100 times to move it 10 lbs at a time.

Posted by: ScoggDog at October 22, 2017 06:28 PM (fiGNd)

300 Granola is easy to make, and good for you.

Posted by: Tinfoilbaby at October 22, 2017 06:28 PM (d4O0p)

301 My philosophy is to run something on the highest voltage possible.
Posted by: publius, the Persistent Poperin Pear


220, 221. Whatever it takes.

Posted by: Bozo Conservative....outlaw in America at October 22, 2017 06:28 PM (S6Pax)

302 Yeah, that's great Nikola, right up to the point where the cats and hats start disappearing out into the woods!

Posted by: goon at October 22, 2017 06:29 PM (EaQ6/)

303 [i299 So what do you do by hand that can also be done with the aid of some mechanical device?

Transmissions. Mechanical advantage. As simple as the gear-set on a bike - including the wheels.

I sure seem to cover more ground using pedals than wheels.

Posted by: ScoggDog at October 22, 2017 06:30 PM (fiGNd)

304
I have heard about the fires. Don't know if they
have affected my home area. There was a big windstorm that derailed a
freight train about 4 miles from my place.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:28 PM (O848g)






















Dood, only reason I even know about the fires is that you posted it on a willowed thread teh other night. But, sheesh, a wind that can derail a freight train? Oh, Canada. That said, I've spent a lot of time (but not nearly enough) in the Banff Springs Hotel over the years and it's one of my favorite places on earth. Hope your place is all good and keep us posted.

Posted by: Peaches at October 22, 2017 06:30 PM (14URa)

305 "My philosophy is to run something on the highest voltage possible."

Don't most things come with a plug that dictates their voltage eating habits?

Posted by: X-ray at October 22, 2017 06:31 PM (bvE6q)

306 pixy, one of these days, boy, one of these days, it's gonna come down to you, me and fluffy. Why do you hate me so???

Posted by: Peaches at October 22, 2017 06:31 PM (14URa)

307 But don't try to take away my food processor or I'll whack you upside the head with my cast-iron skillet. Because I do use it.
Posted by: bluebell at October 22, 2017 04:08 PM (Nktqf)

Then he will use a rolling pin.

This kitchen fight will not end well.

Typical Red Sox/Yankee shit.

Posted by: Misanthropic Humanitarian at October 22, 2017 06:31 PM (ZTRlp)

308 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?

Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)

309 >> Don't most things come with a plug that dictates their voltage eating habits?

See the NEMA receptable chart. Every voltage and max current has its own standard configuration, both straight blade and locking.

Most induction motors (what makes the world go 'round) are dual voltage. Single phase are usually 115/230V, and three phase are usually 230/460V, but you have 200V (208V) variations as well.

So, when wiring something, if using a plug/receptacle, you use the correct NEMA configuration.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:35 PM (8O3HH)

310 Nevergiveup

Pretty cool.

Hope the backstopping efforts went well. Nice to be home, I'll bet.

Posted by: NaCly Dog at October 22, 2017 06:36 PM (hyuyC)

311 Dood, only reason I even know about the fires is that you posted it on a willowed thread teh other night. But, sheesh, a wind that can derail a freight train? Oh, Canada. That said, I've spent a lot of time (but not nearly enough) in the Banff Springs Hotel over the years and it's one of my favorite places on earth. Hope your place is all good and keep us posted.

Posted by: Peaches at October 22, 2017 06:30 PM (14URa)

The train that blew over had empty containers stacked 2 high. So like big old sails. I just got off the phone with my neighbor, and he says the wind has been bad for several weeks now, but no damage at his place or mine that he could see. It blew open a man door on my shop, but he blocked it closed again. No fires in our immediate area, but fire risk remains extreme.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:37 PM (O848g)

312 308 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?
Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)


YES !!! This one's been handed down from my Grand-Dad. You'll love it.

Take the squirrel-meat, and spread it out evenly over an oak board. Butcher block will do in a pinch.

Cover all the meat in fresh squeezed lemon. Processed juice will not work. Not enough citric acid to make an emulsion.

Now - sprinkle it with fresh-ground garlic. Again ... store-brand ain't gonna' work.

Preheat the oven to 375.

Finally - throw the tree-rat into a garbage can. Cook the board. It'll taste better than friggin' squirrel.

Posted by: ScoggDog at October 22, 2017 06:37 PM (fiGNd)

313 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?

Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)

I was trying to think of one of those labor intensive time consuming recipes involving liquor, where you end up throwing everything out and drinking the liquor....but I can't.

Posted by: BignJames at October 22, 2017 06:38 PM (GiOiK)

314 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?
Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)

My sister did a bunch grilled just salt and pepper and they were delicious. Good tasting meat just sparse per squirrel.

Posted by: X-ray at October 22, 2017 06:38 PM (bvE6q)

315
With "utilizaton" voltages, most wiring is rated to 600V (some exceptions, 300V).

Anything above that is HV and different rules and practices apply. Generally, a regular 'electrician is only good for 600V and under.

As a rough rule of thumb, if something's an insulator, it's good to above 2kV. Now, above that, you do have to be a bit careful. 600V is the official cut-off for safety reasons.

Posted by: publius, the Persistent Poperin Pear at October 22, 2017 06:38 PM (8O3HH)

316 1 outta 3 aint bad I suppose lol.

Posted by: You will love my Richard at October 22, 2017 06:39 PM (8Zq2n)

317 Granola is all sugar. Totes not for gainzz!

Seriously, I used to eat it with yogurt and think it was healthy until I looked at the ingredients. Second ingredient is almost always brown sugar. (I checked in the hippie seciton of the store today, they had one which was like evaporated fruit juices, which is to say sugar, before the sugar).

So I eat muesli with yogurt, banana, raisins and some other fruit.

Posted by: Bandersnatch at October 22, 2017 06:39 PM (gIRsn)

318 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?

Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)

I was trying to think of one of those labor intensive time consuming recipes involving liquor, where you end up throwing everything out and drinking the liquor....but I can't.
Posted by: BignJames at October 22, 2017 06:38 PM (GiOiK)


I *knew* something was missing from ScoggDog's recipe!

Posted by: filbert at October 22, 2017 06:39 PM (s5o+q)

319 o damage at his place or mine that he could see. It
blew open a man door on my shop, but he blocked it closed again. No
fires in our immediate area, but fire risk remains extreme.

Posted by: Alberta Oil Peon, survivor of GNAMM at October 22, 2017 06:37 PM (O848g)
Well, that is mostly excellent news, AOP. Great neighbor, right there. But fire is scary shit. You remain on the prayer list.

Posted by: Peaches at October 22, 2017 06:40 PM (14URa)

320 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?



Posted by: You will love my Richard at October 22, 2017 06:32 PM (8Zq2n)


Ah, jeez, you guys remember NamVet? I could have the nic wrong but he was a whiz at cookin' up squirrelmeat. I always liked him but have not seen him in years.

Posted by: Peaches at October 22, 2017 06:41 PM (14URa)

321 This kitchen fight will not end well.

Typical Red Sox/Yankee shit.
Posted by: Misanthropic Humanitarian at October 22, 2017 06:31 PM (ZTRlp)
----------

Oh, I wasn't directing that at CBD, MisHum. I just meant no one should try to take my food processor.

On the other hand, he doesn't know stuffing from dressing, so - typical Yankees fan.

Posted by: bluebell at October 22, 2017 06:41 PM (Nktqf)

322 The squirrels in these parts get pretty big, Im guessing this on is a good 12oz gutted. I was thinking about giving it a decent smoke and finishing it in the oven to make sure it gets nice and done.

Posted by: You will love my Richard at October 22, 2017 06:42 PM (8Zq2n)

323 1 outta 3 aint bad I suppose lol.
Posted by: You will love my Richard at October 22, 2017 06:39 PM (8Zq2n)


In all seriousness ... the only way I've ever been able to stand Squirrel is in a Burgue ... which in Kentucky, is just Vegetable Soup with a bit of Wild Game cut up like the meat you see at a Chinese Buffet.

Posted by: ScoggDog at October 22, 2017 06:43 PM (fiGNd)

324 Cocktails? No, Bourbon. If I can get it, which means a speed run to Montana where it's made. Big Horn. Smooth, tasty and easy to sip. Otherwise, Bulliet Bourbon. No ice, nothing but the real solid elixer of life.
I am sitting on a small bottle of apple cinnamon holiday honest to goodness corn moonshine. Passed from several hands, cutouts and by various routes.

Posted by: Winston at October 22, 2017 06:45 PM (tFY+3)

325 I shot, skinned, and gutted a squirrel today. Its now sitting in a ziplock bag in the fridge. Anyone got any good recipes?

Posted by: You will love my Richard at October 22, 2017 06:32 PM


Probably be a decent substitute for the rabbit in a rabbit Dijonnaise (sp?). If you have leeks. And some Dijon mustard.

Hmm. Now I'm hungry.

*wanders off to find food*

Posted by: RedMindBlueState at October 22, 2017 06:45 PM (gk2JY)

326 Ive got a coworker down in Louisville, ill hit him up for a burgoo recipe

Posted by: You will love my Richard at October 22, 2017 06:47 PM (8Zq2n)

327 Oh, I wasn't directing that at CBD, MisHum. I just meant no one should try to take my food processor.

On the other hand, he doesn't know stuffing from dressing, so - typical Yankees fan.
Posted by: bluebell at October 22, 2017 06:41 PM (Nktqf)


And that is when the fight began..........


Posted by: Misanthropic Humanitarian at October 22, 2017 06:48 PM (ZTRlp)

328 Probably be a decent substitute for the rabbit in a rabbit Dijonnaise (sp?). If you have leeks. And some Dijon mustard.

Posted by: RedMindBlueState at October 22, 2017 06:45 PM (gk2JY)


Another rodent that I've eaten ... but only liked in a white gravy stew. With starchy shit like potatoes.

Many folks here like rabbit fried, but I can't say that I do.

Posted by: ScoggDog at October 22, 2017 06:48 PM (fiGNd)

329 Nood.

The soi-disant Elites.

Posted by: NaCly Dog at October 22, 2017 06:49 PM (hyuyC)

330 I know enough about electricity to do stuff in my car and house. But not enough to switch things.

Search arc blast videos nasty stuff.

Posted by: X-ray at October 22, 2017 06:51 PM (bvE6q)

331 Hope the backstopping efforts went well. Nice to be home, I'll bet.
Posted by: NaCly Dog at October 22, 2017 06:36 PM (hyuyC)

Yup...I love spending other people's money. LOL. And I go back down in 9 days for another round

Posted by: Nevergiveup at October 22, 2017 06:52 PM (SjImc)

332 Nood.

The soi-disant Elites.



Pfft. That tsuris is for weekday threads.

Posted by: Bandersnatch at October 22, 2017 07:02 PM (gIRsn)

333 Another rodent that I've eaten ... but only liked in a white gravy stew. With starchy shit like potatoes.

Many folks here like rabbit fried, but I can't say that I do.
Posted by: ScoggDog at October 22, 2017 06:48 PM

When the cookbook comes out, try my recipe for rabbit Dijonnaise. Freakin delicious. Trust me.

Posted by: RedMindBlueState at October 22, 2017 07:05 PM (gk2JY)

334 I know I will be willowed. Does anyone know how long you can keep a pumpkin? I found a really cool cut out I could to for kidlet this year. It will be her first year doing Thanksgiving for the family. It would be a neat center piece.

Posted by: Infidel at October 22, 2017 07:05 PM (4ZKcy)

335 What's the chance that the JFK files that are going to get released are real? Nobody trusts anymore.

Posted by: Tinfoilbaby at October 22, 2017 07:22 PM (d4O0p)

336 Infidel, rub the insides and edges of the cut pumpkin with oil and it should delay spoilage. If you have room, put it in the fridge at night after it's been snuffed out.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 22, 2017 07:23 PM (qJtVm)

337 Eris! You know I am a praise-seeking being. Please check your e-mail and give me some praise.

Posted by: Bandersnatch at October 22, 2017 07:48 PM (gIRsn)

338 I have a few Anitque Nut Choppers / Grinders that do the job well.
Posted by: garrett at October 22, 2017 04:10

My Grandma used to have one of those. Jules uses a small electric chopper, suggested CBD try putting fewer nuts in the chopper to avoid the problems he encountered. Just a few and briefly might solve the problem.

Meanwhile we had a traditional Sun roast beef dinner. Roast on sale 4.99/lb from the best butcher in town. And it was a real rump roast, not these new cuts like an English roast in store where you can't find a real rump roast.

Homemade gravy (makes me think of Slap) made w/ Jugo. it's a Mexican thing similar to Kitchen bouquet but better.

Posted by: Farmer - 2017 GNAMM Survivor at October 22, 2017 07:51 PM (yJ1e6)

339 I knew a few antique nut choppers in my day.

Posted by: Bitter Clinger and All That (Back from the Dead) at October 22, 2017 08:11 PM (ny0bQ)

340 A late but necessary comment.

All of the chefs at the TexMoMeet outdid themselves in laying out a delicious, filling and satisfying fare for all in attendance.

What a hell of a great time, with a hell of a bunch of great people.

My sincere thanks to Ben Had for the superb hospitality and HUGE efforts in making the whole thing the success it so clearly was.

Next year's event promises to be Hawg Wild!



Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at October 22, 2017 08:24 PM (QzJWU)

341 I use my food processor a lot, but chop many things by hand. I love the integrity of hand-chopped vegetables -- especially in recipes that feature the veggies.

11
Now, if anyone has any 1970's Revere Ware they want to get rid of, let me know.

I have my mom's 1060s Revere Ware, and I'd never part with it. Still going strong.

Posted by: jix at October 22, 2017 08:26 PM (Xx3z8)

342 I don't know if anybody else pointed this out, but labor saving kitchen devices save expensive labor (chef), not cheap labor (dishwashers).

I stopped using the doodads because whatever prep time I saved, I more than lost during clean up.

Posted by: Butch at October 22, 2017 08:43 PM (hXu8T)

343 I prefer to do most of my chopping by hand, while the wife will use the food processor. I do use the processor to cut in the butter and buttermilk for biscuits, because it will do that in about 20 seconds versus 5 minutes by hand.

I gave up on buying cookware sets. I just look for a really good pan, of whatever branding, for each cooking task. I found an old Sidney Ware aluminum roaster for $3 at a yard sale. The aluminum is worth more than $3, and they sell for 80 or more on eBay. We got a good sale price on a Circulon braising pan with non-stick. It is second only now to cast iron skillet in useful.

As for oddly crewed BBQ: here in north Minneapolis we have a truly great joint up on 47th. Their ribs are damn good, they do tasty greens, and they have a cheap dinner that's just a heap of fries, sauce, cheese and burned bits. Oh, who needs coronary arteries anyway? But the best thing they do is brisket. Honestly, it's the best I've had north of New Braunfels. So, so good.

The kicker: they are a Hmong brother and sister. If you don't know, think Clint's neighbors in El Camino. I think it's probably the only BBQ joint that serves sticky rice and egg rolls.

Posted by: Gordon at October 22, 2017 09:03 PM (+En3w)

344 I've been a chef, cook, and restaurant manager 35 years. All I have ever heard that knife called is a butcher('s) knife.

Posted by: Lost Shaker Assault at October 22, 2017 09:37 PM (dr4dh)

345 Awright, squirrel recipe. Iron skillet, medium heat. Use real lard if you have it, but butter works. Wash squirrel, place in pan and season well with salt and pepper. Cook til tender and nicely browned. Remove squirrel to bowl. Make sawmill gravy from drippings: two heaping tablespoons of flour to drippings to make roux, stir til all is a nice brown but not too brown. Add quart of milk, increase heat til medium high. Scrape bottom of pan continuously and stir as milk thickens to gravy. Pour over squirrel in bowl. Best gravy ever. Add red pepper and a touch of powdered garlic if desired. Serve with fried potatoes and homemade biscuits.

Posted by: Lost Shaker Assault at October 22, 2017 09:50 PM (dr4dh)

346 341
"I have my mom's 1060s Revere Ware "...

Ha-ha! Mom was not a crusader. 1960s Revere Ware.

Posted by: jix at October 22, 2017 10:24 PM (Xx3z8)

347 12 inch blade a little too big to be a skinner I think. The overall blade shape is reminiscent of a Nessmuk.
Kukiri shape is different; if you hold in your right hand, think "dogleg to the left".

Knives for everything. Some of the Japanese shapes are nice (Gyuto are similar to traditional Chef knife, but I think work better)

That cornbread Stuffing/dressing/whatever looks good, I'd just bake it in a loaf pan

Posted by: mer at October 23, 2017 06:28 AM (CvIak)

348 I like kitchen gadgets. I've tried a lot of garlic presses. They're stupid. And a mess to clean.

My 2 favorite gadgets: a tomato corer, https://tinyurl.com/y9uxxz2k

and the OXO olive pitter
https://tinyurl.com/yb2jxr4g

Posted by: liz953 at October 23, 2017 08:17 AM (frv51)

349 I like what you guys are up also. Such intelligent work and reporting!
Carry on the superb works guys I have incorporated you guys to my blogroll.
I think it will improve the value of my website .

Posted by: Don at October 25, 2017 04:57 PM (ECEzA)

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