Food Thread: Rock-Hard...Rock-Hard...Rock-Hard...Rotten. The Travails Of An Avocado Lover

I am not a big fan of fruit, unless it is mixed with sugar and baked in a nice fatty crust. Even then, unlike much of The Horde, who live and die by pie, I can go for months without a thought of an apple pie or, for that matter, an apple. And stone fruits are sort of gross, unless they are great quality, which doesn't happen very often or for long. Okay...I will admit to a weakness for blueberry pie, and I recently had a couple of blueberry crumbles from a bakery in Vermont that were spectacularly good. And a good raspberry scone is a fine thing too.

What was my point?

Anyway, avocados are a conspicuous exception to my disdain for most fruits, which is maddening because they vary wildly in quality and price and availability. Oh yes...it's a fruit. Specifically a berry with a single seed.

By the way, for the purposes of this discussion, I am referring to the typical "Mexican" avocado, not that weird mutant Florida avocado that shows up in stores occasionally. I have tried those, and they are a pale and disappointing imitation of the real thing, and all right-thinking people should shun them!

The problem is that avocados ripen only after they are picked, so they arrive at most stores in a condition that can most easily be described as "a baseball." So any last-minute inspiration for dinner that requires the services of an avocado, unless as a counterweight, is going to be an exercise in futility. I usually wander past the avocado enclosure whenever I am in a market, in the usually forlorn hope that there is a perfect, large ripe avocado sitting in the pile. It almost never happens, and when it does, it's usually at the most expensive point in the season.

I don't know about other parts of the country, but damn, they are expensive around here! $2-$3/avocado is the norm now, but that is up sharply from just a few years ago.

And that's not the worst part! I will buy an avocado with a plan for tuna tartare or a great guacamole or whatever, and the damned thing will transition seamlessly from baseball to mushy, rotten mess, with nothing in between. And I am careful to avoid the avocados with thumb prints in them or without stems or other signs of rough handling, but it still seems like a crap shoot. I am not willing to do what restaurants do, which is to buy by the case so there is always a supply of avocados in varying stages of ripeness. I'm nuts, but I'm not that nuts.

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Here's a really strange recipe with weird ingredients and combinations that I would love to try!

Courtesy of Artisanal'ette....

On a whim I bought some raw pumpkin and sunflower seeds (in bulk) because they were on display at my local supermarket and I thought, well, this must be the time of year that they are harvested, right? I have no idea, and it was probably covered on a Garden Thread ( help, KT! )
Regardless, I decided to try to find a dessert recipe for our weekend treat using one or the other, or both seeds. I found a fairly quick and easy recipe in my Bon Appetit Desserts cookbook, 2010 edition, for the pumpkin seeds. The recipe, ]Mexican Chocolate and Pepita Shortbread Stars, was a delicious melt-in-your-mouth cookie. Velvety luxury. Not a hard shortbread, but mine came out light and fluffy, heavenly.
I opted for a pumpkin-shaped cookie cutter versus a star. You toast and grind the cooled pumpkin seeds (which I toasted quickly stovetop in a pan), and it is your choice on how fine you want to grind the seeds. The recipe says "coarse", but I ground mine almost flour-like, so that the flavor and texture were consistent throughout (I do that a lot with my chocolate chip cookies too, grinding, instead of chopping my pecans or walnuts, and mixing them into the cookie dough like flour. Becomes more like a Pecan Sandie with chocolate chips that way.)
These cookies are probably finicky if you don't allow the butter to be at true room temperature, so be sure to give it the time it needs. You could use larger sugar crystals, but I sprinkled with the finer ones and coated them completely.

Mexican Chocolate and Pepita Shortbread Stars

Green hulled pumpkin seeds are also known as pepitas. They are popular in Central American, Mexican, and southwestern cuisines. They stand up well to cooking and give a crunchy texture and subtle, nutty flavor to all sorts of dishes, including these lovely shortbread stars. You can find pumpkin seeds at many supermarkets and at natural foods stores and Latin markets.

Makes about 1 1/ 2 dozen.

INGREDIENTS

3/ 4 cup shelled unsalted pepitas, toasted
4 ounces bittersweet or semisweet chocolate, chopped
1 cup ( 2 sticks ) unsalted butter, room temperature
1/ 2 cup plus 2 tablespoons sugar
3/ 4 teaspoon ground cinnamon
1/ 4 teaspoon salt
2 1/ 4 cups unbleached all purpose flour

1 large egg white, lightly whisked

PREPARATION

Preheat oven to 325F. Grind pumpkin seeds in coffee grinder or processor until coarsely ground.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl. Cool slightly.

Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate. Using electric mixer, beat until well blended. Add flour and ground pumpkin seeds and stir until just blended.

Roll out dough on floured surface to 1/ 2-inch thickness. Using 3-inch star-shape cookie cutter dipped into flour, cut out cookies. Transfer cookies to heavy ungreased rimmed baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar.

Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack and cool completely.

DO AHEAD: Cookies can be made 2 days ahead. Store in airtight container at room temperature.

******

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From commenter SkinnerVic, with his take on Thanksgiving.

I take Sundays off from the electronic world figuring I work on them the other six. While I lurk mostly, I’m late responding to your call on what I’m eating. With Thanksgiving coming up soon, your reference to that broth is mirroring my work today. I have a hungry clan of my own on Turkey Day, and this will be no exception. I’m usually a wet brining guy, but I wanted to venture off the reservation this year, lest not making the experimentation on the actual day.
This year, I’m pulling a couple different levers with dry brining, citrus compound butter and use of the Pit Barrel Cooker. We did a “dry” run today with a single whole chicken, and the whole experiment was a raging success. When the eldest son actually admits to liking the chicken, you know you’ve hit a winner. So this is how I did it:
Basic Flavors well done is the mantra. I went with a simple Kosher Salt and Lemon Peppercorn (from Trader Joe’s) in an overnight dry brining. I figure people are a bit light with usual recommendations of ¾ tsp salt per pound of meat – you can venture up to a shy teaspoon without injury for Turkey. I did a both inside and outside salt coverage of the carcass, with Lemon Peppercorn cracked on a reasonable basis; nothing crazy. I left it for 15 hours but figure a 10-15 pound bird will require closer to 48 hours of seasoned refrigerator love.
The Pit Barrel Cooker (PBC) was the Father’s Day / Birthday / Anniversary gift from The Boss. She’s been enjoying my addition to the cooking arsenal for the past few months. There are a couple videos on Turkey cooking in the PBC, with the one from Ballistic being closest to what I came up with on the Citrus Compound. People like getting too stupid with Triple-Sec, extraneous spices, etc. The goal is a simple compound butter with roughly 1 tsp of Lemon, Lime, and Blood Orange zest per stick of butter and it worked well. The only addition was a touch of heat – chili powder, cayenne or the like in the compound is to taste but I keep it minimal to have the citrus come through. The use of light flavor wood chips, like Apple rather than Pecan, seemed a better pairing.
Couple notes on it working extra fine: The dry brining seems to hold the juices better than a wet brine, but also the butter too. I took some extra care not to pierce the skin, sewing up the top onto the hanging hook no less. With it hanging drumstick down, the butter will run down from where it has been compacted between the skin and the breast. I made the mistake of hitting the instant read thermometer later from the side only to have it upon removal act like someone pulled the oil plug from a small block Chevy. Still ended up very moist and flavorful. Total time from prep to after rest carve – two hours.
We ended up with a bird that hit all metrics: Moist, flavorful, with some aromatic elements of the apple smoke and citrus. Nothing overwhelming like with the boring standard Sage, Rosemary, Thyme, etc. People “going foodie” isn’t welcome with the crowd I serve, so this hits the spot.

He is spot-on about the salt. I wonder whether the tendency to under-salt is based, at least in part, on the use of iodized salt, which is denser than what many people nowadays use, Kosher salt. And of course part of it is the reflexive and unjustified fear that too much salt will immediately cause high blood pressure in all of your guests.

And simplicity of flavor is really important too. So many recipes call for herbs and spices that combine into a mess of flavors.

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I'm sure I have posted this before, but it's a great appetizer for your Thanksgiving guests while they slurp down the Margaritas and bourbon before dinner. It is an easy recipe, although it does take some time. Caramelizing onions always takes longer than the recipes say.

Caramelized Onion Toasts

1 stick (4oz) of unsalted butter
3 big Vidalia or yellow onions, sliced
4 anchovy halves, chopped
3 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 baguette
Extra-virgin olive oil
Shaved Parmigiano-Reggiano

Heat ½ stick of butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are golden brown, about 20-30 minutes, but it could take longer. Be careful not to burn the onions. If necessary, turn the heat down. The onions will eventually caramelize at the lower temperature; it will just take longer.

Preheat the oven to 400 degrees F.
Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Don’t cut too much; just enough so that the baguette doesn’t roll around. Then cut the baguette in half lengthwise and then each long slice into 3 equal pieces to make 6 slices of bread so that it fits easily on the baking sheet. Melt the remaining butter and brush both sides of the bread.
When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Drizzle with olive oil, but not too much; there is plenty of fat in this dish!. Place in the oven and bake until the bread is crispy, about 10-15 minutes. Sprinkle with Parmigiano-Reggiano shavings. Cut into pieces on the diagonal and serve hot.

******
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 04:00 PM

Comments

(Jump to bottom of comments)

1 Yummy.

Posted by: Steve and Cold Bear at November 12, 2017 03:58 PM (/qEW2)

2 dos

Posted by: rhennigantx at November 12, 2017 03:59 PM (bmkS9)

3 I do not like avocados. I do like oranges. Apples I like in pies and fritters.

Posted by: Vic We Have No Party at November 12, 2017 04:00 PM (mpXpK)

4 My favorite avocado truism:

http://tinyurl.com/y7lpr74c

Posted by: Tami at November 12, 2017 04:02 PM (Enq6K)

5 Mmm. Avocado.

Posted by: Cicero (@cicero) at November 12, 2017 04:02 PM (+0jcH)

6 Sumo oranges are the bomb-diggity! Avocados do not like me at all. Ingestion of said avocado rapidly turns into a gastric rebellion (sigh) so no guacamole and chips for moi.

Posted by: Cheribebe at November 12, 2017 04:04 PM (DAdSz)

7 Got to where I use an old cast iron skillet on the webber at 400 of so to cook steaks. Really like that crispy crusty taste on a nice steak. Wife made a herb butter I top off with when it turn steak (I only touch it once) and that goes on top when I am cooking the downside. TADA

Posted by: rhennigantx at November 12, 2017 04:04 PM (bmkS9)

8 Bow wow

Posted by: The Garbone at November 12, 2017 04:06 PM (9dH/8)

9 Mexican Chocolate and Pepita Shortbread Stars

Best prepared while wearing a sombrero and serape while chewing on an unlit cheroot.

Suck it, SJWs.

Posted by: Cicero (@cicero) at November 12, 2017 04:06 PM (+0jcH)

10 NOM NOM NOM

Posted by: Brother Cavil, turkey ain't all that's stuffed at November 12, 2017 04:06 PM (AGbU1)

11 Haas Avocados is people!

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 04:07 PM (tbOMB)

12 Ah the Food Thread, or as we call it in out house, Left out and Left Over

Posted by: Nevergiveup at November 12, 2017 04:07 PM (SjImc)

13 Wait. Weren't Chocolate and Pepita a biracial Mexican vaudeville team back in the '30s?

Posted by: Cicero (@cicero) at November 12, 2017 04:08 PM (+0jcH)

14 Quit whining. Any avocado is a thingy waiting to become guacamole. That rhymes with tequila.

Posted by: goon at November 12, 2017 04:08 PM (EaQ6/)

15 buy a couple of almost ripe avocados, put in refrigerator crisper drawer. they last for a week or so there.

Posted by: climes at November 12, 2017 04:08 PM (YDjIy)

16
remember CORNING dishware?

Posted by: Soothsayer -- That's class! at November 12, 2017 04:09 PM (ENxvy)

17 Went out and bought a new microwave oven this morning. My old one that I've had over 10yrs finally gave it up. The turntable stopped turning and I didn't want to be a disc jockey and keep spinning it.

Got a good price on a new one. Funny ;thing is I remember back in the day when they first came out that stores like JC Penney or Sears offered cooking classes for free when you bought one. And I'm guessing they were pretty pricey in the day. I just pretty much use mine to re-heat items I've already cooked.

But IIRC, doesn't the movie "The China Syndrome" end with the warning of things that can affect and hurt people and shows a shot of MW ovens?

Posted by: HH at November 12, 2017 04:09 PM (mIJBI)

18 Avocados are aka Satan's nads. In case it's unclear, I do not care for them.

Posted by: pep at November 12, 2017 04:09 PM (LAe3v)

19 Weren't Chocolate and Pepita a biracial Mexican vaudeville team back in the '30s?
Posted by: Cicero (@cicero) at November 12, 2017 04:08 PM (+0jcH)

Wasn't Pepita like 14 years old?

Posted by: Nevergiveup at November 12, 2017 04:09 PM (SjImc)

20 Ever notice that when you're walking past the avocado enclosure, they never charge the fence in the same spot twice?

They're learning.

Posted by: hogmartin at November 12, 2017 04:09 PM (y87Qq)

21 Those cookies sound delicious, artisanal 'ette. And so pretty.

I'll have those, and some caramelized onion toasts, and a margarita, please.

Posted by: bluebell at November 12, 2017 04:09 PM (UoSKV)

22 That second picture looks kind of like beef, so it can't be all bad. Even if it is desert.

Posted by: goon at November 12, 2017 04:10 PM (EaQ6/)

23 Love the Avocado

Posted by: Nevergiveup at November 12, 2017 04:10 PM (SjImc)

24 Cherries, plums, apricots are all stone fruits and are fairly easy to find in the right state of ripeness, at least when they are in season. Peaches on the other hand, those can be a pain. They are usually underripe in the store and getting them to the right state of soft, juicy ripeness can be a challenge.

Posted by: Anon Y. Mous at November 12, 2017 04:11 PM (pvjTE)

25
We all grew up with Corning dishes, right?
We never thought much of it.

How brilliant is this company, tho, to get in on the smartphone industry?

My idiot aunt, an algore voter, said in 1998 to keep an eye on Corning stock. I shoulda listened.

Posted by: Soothsayer -- That's class! at November 12, 2017 04:11 PM (ENxvy)

26 Mmmm mmm, pet thread!

Posted by: Adobe Juan Kenobe at November 12, 2017 04:12 PM (/gzCf)

27 Had a nice ham and scalloped potatoes on Friday night, c/o Mrs. Flounder. Yum. It was a freak meal come true, since, due to now expired dairy allergies of Fv2, we had long avoided.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 04:12 PM (tbOMB)

28 Oh before I forget, a big THANK YOU to the Morons who recommended that Oxo smooth something can opener which lets you open cans from the top, with no rough edges. That thing is the BOMB. There was a bit of a learning curve for me, I'll admit, but once I got the hang of it, wow. And the little claw thing that you use to pull the top off once it's been cut - genius.

Thank you, whoever you are, and there were several of you.

Posted by: bluebell at November 12, 2017 04:12 PM (UoSKV)

29 The problem is that avocados ripen only after they are picked, so they arrive at most stores in a condition that can most easily be described as "a baseball." So any last-minute inspiration for dinner that requires the services of an avocado, unless as a counterweight, is going to be an exercise in futility. I usually wander past the avocado enclosure whenever I am in a market, in the usually forlorn hope that there is a perfect, large ripe avocado sitting in the pile. It almost never happens, and when it does, it's usually at the most expensive point in the season.

Big fan of avocado's here.

Sometimes my store separates out the ripe avocado's that you can use that night from the newer ones, but I buy avocado's almost every week.

Somewhere in my past I read to pick out the bumpiest ones, so I do. No marks in them like CBD suggests too.

I buy at least 4-6 at a time, and buy the spectrum, from very hard to softer. I put them in my fruit basket and when they are ripe, I put them in the fridge. They do really really well refrigerated until you want to use them, uncut. So as they ripen, I either eat them or put them in the fridge, always to have one when I want one.

We use them a lot on sandwiches. Lettuce, tomato and some avocado. Sometimes just avocado, to add the green and veggie.

And, yes they are darn expensive.

When I lived in California, they grew in everyone's backyard and were cheaper. I wish I could grow an avocado tree...

Posted by: artisanal 'ette at November 12, 2017 04:13 PM (fceHP)

30 I detest avocados

Posted by: Skip at November 12, 2017 04:13 PM (aC6Sd)

31 thanks for the thoughtful contributions, and as always, your efforts CBD.

the wood guys delivered and stacked my firewood this morning, now headed to the wilds on a hunt. they're loaded up with ribeyes, potatoes and bacon.

i gifted them a bottle of whiskey in case they get parched.

Posted by: concrete girl at November 12, 2017 04:14 PM (MF4DY)

32 I detest avocados
Posted by: Skip at November 12, 2017 04:13 PM (aC6Sd)

GFY

Posted by: Avocados at November 12, 2017 04:14 PM (+0jcH)

33 Every time I see the word "Travails" go by, I think I'm seeing "Entrails." Not sure what that says about me.

Posted by: bluebell at November 12, 2017 04:14 PM (UoSKV)

34 Caramelized Onion Toasts?

*looks at ingredient list*

No toast listed.

Posted by: olddog in mo at November 12, 2017 04:15 PM (Dhht7)

35 Anyone remember the Ice Warriors from Dr. Who? They had two races of citizens, the elites, and the inferior soldier race. The soldier race always reminded me of Haas avocadoes.

http://tinyurl.com/y97u3wvn

Posted by: Steve and Cold Bear at November 12, 2017 04:15 PM (/qEW2)

36 Every time I see the word "Travails" go by, I think I'm seeing "Entrails." Not sure what that says about me.

I don't think it augers well.

Posted by: Cicero (@cicero) at November 12, 2017 04:15 PM (+0jcH)

37 Hiya, Horde!

Got home from my vacation yesterday visiting the family up north. Unfortunately, the stomach flu hit us hard, so I don't have much to report on the food front. I made some stuffed shells for our last meal together, but other than that, it was a lot of soup and saltines.

Is that cookbook done yet?

Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:16 PM (/o9Qk)

38 Avocados is fruit culture appropriation

Posted by: Skip at November 12, 2017 04:16 PM (aC6Sd)

39 Avocado intolerance will be dealt with in our next iteration of the human race. At least, that is what Ernst Blofeld told me the last time I was in Geneva.

Posted by: goon at November 12, 2017 04:17 PM (EaQ6/)

40 I don't think it augers well.

Posted by: Cicero (@cicero)

Cicero would know to use "augurs". Imposter!

Posted by: pep at November 12, 2017 04:17 PM (LAe3v)

41 34 Caramelized Onion Toasts?

*looks at ingredient list*

No toast listed.

Posted by: olddog in mo at November 12, 2017 04:15 PM (Dhht7)

++++

Check again. It's called a ~~bag of dicks~~ baguette.

Posted by: Anon Y. Mous at November 12, 2017 04:17 PM (pvjTE)

42 I've been very busy building the guest room bed, deploying the mattress-in-a-box and now hanging things on walls, many of which have not been hung in several years, so I'm having a major art boner. Can somebody please make me a sammich? With lots of avocado? :-)

Posted by: Peaches at November 12, 2017 04:17 PM (14URa)

43 What do we have here, avocado thread?

Posted by: Weasel at November 12, 2017 04:18 PM (Sfs6o)

44
My idiot aunt, an algore voter, said in 1998 to keep an eye on Corning stock. I shoulda listened.
Posted by: Soothsayer -- That's class!

They make a lot of fiber optic cable.

Posted by: Bertram Cabot, Jr. at November 12, 2017 04:18 PM (IqV8l)

45 It's odd. I don't like avocadoes. But I do like some recipes that make use of them (like guac).

Posted by: junior at November 12, 2017 04:18 PM (II+BL)

46 I have always loved avocados. I used to trade cantaloupes for them at the Dallas farmers market when I was a kid. My grandfather would truck in melons from E TX. It was a fun time. It's when I knew I had a knack for selling.

Posted by: sofa saver at November 12, 2017 04:19 PM (4u7kU)

47 Guacamole is awesome. That is all.

Posted by: #neverskankles at November 12, 2017 04:19 PM (b+Vjo)

48 Carmelized onion toast looks amazing. Sans anchovies, of course. Because, ew.

Posted by: Peaches at November 12, 2017 04:19 PM (14URa)

49 I cringe every time I hear Bobby Flay call it "gwauckamoley"
Jeesh

Posted by: sofa saver at November 12, 2017 04:20 PM (4u7kU)

50 Those chocolate pepita cookies sound delicious! On a more workmanlike note, made 100+ cookies for daughter's swim team sleepover last week (60 girls!) so needed something quick and easy. Betty Crocker's Snickerdoodle Cookie Mix in the pouch made cookies that were a huge hit. Not usually a fan of those mixes, but desperate times call for desperate measures and it was a bonus that the mix contains no preservatives, colors, or artificial flavors. Don't ask me what my house looked like the next morning though.....

Posted by: cricket at November 12, 2017 04:20 PM (PLSbe)

51 DangerGirl- Big hug for you.

Posted by: Ben Had at November 12, 2017 04:21 PM (0LFn0)

52 We ended up with a bird that hit all metrics: Moist, flavorful, with some aromatic elements of the apple smoke and citrus. Nothing overwhelming like with the boring standard Sage, Rosemary, Thyme, etc. People "going foodie" isn't welcome with the crowd I serve, so this hits the spot.

That was a really great read. Thanks for the details.

Do you have a link? I searched for Ballistic, etc and found these two links.

Roast Turkey on the Pit Barrel Cooker!
https://www.youtube.com/watch?v=yRz_7Jsj45o

Video Resources
Watch demos and learn recipes and techniques for some of the PBC classics below. Each feature includes a written description and printable recipe for easy reference anytime, anywhere.
https://www.pitbarrelcooker.com/resources/

I want to understand what you did.

Good idea with the lemon pepper. I have a bottle of it and have never thought to use it for brining!

Posted by: artisanal 'ette at November 12, 2017 04:21 PM (fceHP)

53 CBD, Do you rinse the anchovies or is the salt important?

Posted by: Kindltot at November 12, 2017 04:22 PM (2K6fY)

54 I like avocados in guacamole. Sometimes also sliced in a burrito. Other than that, I don't have much use for them.

Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:22 PM (/o9Qk)

55 The BLT was always the reason that the avocado was invented. The high-priests of cookery magic tried for years to keep it a secret, but Chuck Norris finally kicked down the door. Ask him!

Posted by: goon at November 12, 2017 04:22 PM (EaQ6/)

56 Specifically a berry with a single seed.
___________________________________

My what a big seed you have!

Posted by: Multi-Seeded (But Small) Pomegranate at November 12, 2017 04:23 PM (ATVNj)

57 a new microwave oven this morning. My old one that I've had over 10yrs finally gave it up. The turntable stopped turning

They do just break easily replaceable belts but you have to be comfortable opening the cabinet and putting all the shielding back correctly or you'll wind up Sulu'ed by the radiation.

Posted by: DaveA at November 12, 2017 04:23 PM (FhXTo)

58 Ben, hi! I hope you are well! *hugs*

One of these days I'm going to make it down there, or at least maybe we can meet somewhere halfway. It's been a hectic couple of months.

Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:23 PM (/o9Qk)

59 No, this is the "food" thread, but they made the mistake of showing us a picture!

Posted by: goon at November 12, 2017 04:23 PM (EaQ6/)

60
I tried an oven fried chicken wings recipe from the Cook's Illustrated Meat Book. Boy oh' boy. Like my old Good Housekeeping oven baked (but tastes like fried), and crispy like fried chicken recipe, which is my go to for chicken pieces, so was this wing recipe. My new go-to for wings.

You make sure the wings are very dry (with paper towels), room temp, then shake in a large freezer bag with baking powder and salt to lightly coat completely. Set oven racks, one on the lower middle and one on the upper middle of the oven, heat at 250 to begin with. Foil line the pan, put the chicken pieces on racks in the pan. Bake the wings on the lower rack for 30 minutes. Move the wings to the upper rack and increase the oven temp to 425 degrees. Roast until golden and crispy, 40 to 50 mins, rotating the pan half way through.

Incredible. Super crispy.

These were to then be mixed in a bowl with Buffalo Wing Sauce, or Smokey Barbecue Wing Sauce, but my husband likes a honey garlic type dip or coating, so I made a small batch of just warmed honey (microwave) to be able to drizzle and or pour or dip in it better, mixed with some hot sauce. I used Frank's for this, for no reason at all. It was just easy to grab from the fridge. (proportion is 3/ 4 cup honey to 2T hot sauce, but I made less).

4 pounds of chicken wings, 2 T baking powder, 3/ 4 tsp salt for the wing recipe proportions.

Perfect recipe.

Posted by: artisanal 'ette at November 12, 2017 04:24 PM (fceHP)

61 Check again. It's called a ~~bag of dicks~~baguette.

Posted by: Anon Y. Mous at November 12, 2017 04:17
----------------

Right. No toast. It's french bread that sounds like something a bagworm sleeps in.

Posted by: olddog in mo at November 12, 2017 04:24 PM (Dhht7)

62 Guacamole is good for dip, but fresh, chopped avocado is great on a sandwich. Turkey and avocado is a good one, or smushed on a cheeseburger. Yum.

Posted by: Anon Y. Mous at November 12, 2017 04:24 PM (pvjTE)

63
They make a lot of fiber optic cable.

Is that still a thing?

Posted by: Soothsayer -- That's class! at November 12, 2017 04:25 PM (ENxvy)

64 I thought "avocado" was Italian for "lawyer."

Posted by: Adirondack Patriot at November 12, 2017 04:25 PM (ATVNj)

65 Is that cookbook done yet?
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:16 PM (/o9Qk)
-------------

😩

getting there

Posted by: bluebell at November 12, 2017 04:25 PM (UoSKV)

66 Right. No toast. It's french bread that sounds like something a bagworm sleeps in.

Posted by: olddog in mo at November 12, 2017 04:24 PM (Dhht7)
I'm sure you could substitute Wonder Bread toast if you wanted to, olddog. We won't tell.

Posted by: Peaches at November 12, 2017 04:25 PM (14URa)

67 Friday night's treat dinner was not pizza, which it invariably is. I decided to make my husband's favorite meat pie, the pork Tourtiere. Pork and spices. Very fall'ish. He had a tough week.

Pea Soup is this weekend's soup. I used a ham hock AND bacon. I cannot typically find smoked ham hock in my usual grocery store, so I opt to put bacon (one with strong smoke flavor) and/or some liquid smoke (which really works in a pinch). I use the Hickory smoke. I have Mesquite on hand too, for other recipes.

We were going to cook some steaks out on the grill for the last time this season but the screen to the patio door leading to the grill was frozen! It was already below freezing out by then too. So we just broiled them in the oven instead. Not the same

. Today we took the screen off (which we do each Fall and were just late doing so) and put the grill away for the winter. No more grilling for about 6 months or more.

Posted by: artisanal 'ette at November 12, 2017 04:25 PM (fceHP)

68 We ended up with a bird that hit all metrics: Moist, flavorful, with
some aromatic elements of the apple smoke and citrus. Nothing
overwhelming like with the boring standard Sage, Rosemary, Thyme, etc.
People "going foodie" isn't welcome with the crowd I serve, so this hits
the spot.

Funny you should mention that. I made some chicken soup today, and had some cilantro that was approaching it's end of life, so decided to experiment and put some in the soup. I was pretty nervous about it, but it actually turned out very well, adding a bit of citrus zing to an otherwise serviceable, but not terribly exciting dish.

Posted by: pep at November 12, 2017 04:25 PM (LAe3v)

69 Avocados are great for guacamole but little else.

And they spoil so fast that eat now of forever hold your piece.

There was a fellow in South Florida some years ago who made headlines when he used an avocado to pleasure himself. Maybe he was on to something.

Posted by: Hairyback Guy at November 12, 2017 04:26 PM (nUkMr)

70 getting there

Posted by: bluebell at November 12, 2017 04:25 PM (UoSKV)
Member when it sounded like it would be a fun thing, bluebell, a bit of a lark? You poor thing . . .

Posted by: Peaches at November 12, 2017 04:26 PM (14URa)

71
Pro Tip: You never want to rip up fiber optic cable when digging in the street with a backhoe.

Trust me. It's like $50,000 minimum to repair you're poor boss will have to spend.

Posted by: Soothsayer -- That's class! at November 12, 2017 04:26 PM (ENxvy)

72 55 - the BALT?

No thanks

Posted by: Skip at November 12, 2017 04:26 PM (aC6Sd)

73 54 I like avocados in guacamole. Sometimes also sliced in a burrito. Other than that, I don't have much use for them.
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:22 PM (/o9Qk)

Huh? Without avocados, guacamole is an empty bowl. That's like a terminator without a purpose. It should just stay on the shelf and be happy.

Posted by: goon at November 12, 2017 04:27 PM (EaQ6/)

74 Thanks for the reminder: the avocado tree on public land across the street is going off, and no one else climbs it. The pigs around here have the same taste in avocados that we do and you will not find avocados on the ground for long under the good trees. Consolation prize: the pigs get fat and tasty during avocado season.

Posted by: Malcolm Kirkpatrick at November 12, 2017 04:28 PM (IbUUZ)

75 There was a fellow in South Florida some years ago who made headlines when he used an avocado to pleasure himself.

Pity.

Posted by: pep at November 12, 2017 04:28 PM (LAe3v)

76 Go on.

Shoe me your seed.

Posted by: The Promiscuous Mango at November 12, 2017 04:28 PM (ATVNj)

77 I'm sure you could substitute Wonder Bread toast if you wanted to, olddog. We won't tell.

Posted by: Peaches

Thanks. White or wheat?

Posted by: olddog in mo at November 12, 2017 04:28 PM (Dhht7)

78 Nice thing about avocados is they are carb friendly. They have a nice non-sweet, fatty taste to them.

The one thing I don't understand are the large seeds. I thought the entire idea of fruit/seeds was that birds would eat them and then, ahem, expel the seeds miles away, thus propagating the species. But how is any bird going to ingest an avocado pit? Seems a bit too big.

Posted by: Steve and Cold Bear at November 12, 2017 04:29 PM (/qEW2)

79 Bluebell, how close are you to strangling all of us? ;-)

Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:29 PM (/o9Qk)

80 Pumpkin and Sunflower Seed Recipes

As you know already, I bought some bulk raw sunflower and pumpkin seeds this past week. Each container has about 4 cups of seed. So, looked through my cookbooks to see what I could make.

I found classics like granola's, multi-grain breads, sunflower seed muffins, and from my Genius Recipes, an Olive Oil and Maple Granola recipe that used both pumpkin and sunflower seeds (which I'll make for sure, in a week or so). This one has rolled oats, hulled raw pumpkin and sunflower seeds, unsweetened coconut chips, raw pecans, maple syrup, extra-virgin olive oil, light brown sugar and coarse salt. Sounds good. Not as heavy as others.

Friday's treat was the quick Mexican Chocolate and Pepita Shortbread Stars recipe as you know. No need to refrigerate the dough before rolling.

Absolutely delicious. Not too sweet and melts in your mouth. Would be a great accent to other desserts if you cut them into smaller 1 inch shapes, versus 3 inch cookie size. We still have some left for tonight (believe it or not!) The recipe only makes about 18 or so.

*Beware of the online recipes at epicurious and elsewhere, because they give the wrong flour amount in the ingredients list. That is why the reviews say that the cookie is so dry and hard to roll out. It's 2 1/ 4 cups in the book, not 2 3/ 4 like stated online. Big mistake! The recipe all over the web is an old version, I think 1989, but my book is 2010.

Posted by: artisanal 'ette at November 12, 2017 04:29 PM (fceHP)

81 Huh? Without avocados, guacamole is an empty bowl.
That's like a terminator without a purpose. It should just stay on the
shelf and be happy.

Posted by: goon at November 12, 2017 04:27 PM (EaQ6/)

Perhaps I should have said "I like avocados AS guacamole."

Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:30 PM (/o9Qk)

82 But how is any bird going to ingest an avocado pit? Seems a bit too big.

Posted by: Steve and Cold Bear

It is well known that the Great Auk became extinct while attempting to pass overlarge avocado pits.

Posted by: pep at November 12, 2017 04:30 PM (LAe3v)

83 Having been raised on Tex Mex , I use the guacamole and chips test on new places. It's kinda like Japanese try tamago out as a test on a sushi bar. If that isn't good, leave. Of course, I don't really think guacamole is the height of texmex as tamago is of sushi

Posted by: sofa saver at November 12, 2017 04:31 PM (4u7kU)

84 71
Pro Tip: You never want to rip up fiber optic cable when digging in the street with a backhoe.

Trust me. It's like $50,000 minimum to repair you're poor boss will have to spend.

Posted by: Soothsayer -- That's class! at November 12, 2017 04:26 PM (ENxvy)

++++

That's why you call the 800 number. They come out and mark where the lines and pipes are. As long as you avoid the marks, you are set. If they marked wrong, they are the ones that have to pay to fix.

Posted by: Anon Y. Mous at November 12, 2017 04:31 PM (pvjTE)

85 Avocado- I'll eat all of y'alls share.

Posted by: Ben Had at November 12, 2017 04:31 PM (0LFn0)

86 Avocados are the best, full of yummy goodness and they are good for you too!

But here in the frozen north you takes what you can gets and it's usually $3 for a green baseball - till the insides get all brown and spidery/root-like thingys show up. Some grocery stores around here make guacamole fresh in the deli section, and you can watch them make it and take it right home. That's the most cost effective way to get fresh guac without breaking the bank.

Posted by: Boots at November 12, 2017 04:31 PM (EBwPV)

87 guacamole without avocado is actually lemon marinade.

Is the ideal number of avocados 6.02214X * 10^23?

Posted by: Kindltot at November 12, 2017 04:31 PM (2K6fY)

88 Bluebell, how close are you to strangling all of us? ;-)
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 12, 2017 04:29 PM (/o9Qk)
----------

Not at all! I'm more afraid that you guys are close to strangling me. I wish I could devote 8 hours a day to it, but sadly I can't. But we're on the home stretch.

We are going to name it Godot. Kidding!!!

Posted by: bluebell at November 12, 2017 04:32 PM (UoSKV)

89 The one thing I don't understand are the large seeds. I thought the entire idea of fruit/seeds was that birds would eat them and then, ahem, expel the seeds miles away, thus propagating the species. But how is any bird going to ingest an avocado pit? Seems a bit too big.

Not for an African swallow.

Posted by: Cicero (@cicero) at November 12, 2017 04:32 PM (+0jcH)

90 The avocado is God's way of testing his creation for opposing thumbs. If you don't like avocado, you never develop warp drive.

Posted by: goon at November 12, 2017 04:33 PM (EaQ6/)

91 Try grilled avocado. Split and put just a light coat of olive oil and put skin side up on the grill. Won't take long.

Posted by: Ben Had at November 12, 2017 04:33 PM (0LFn0)

92 Is the ideal number of avocados 6.02214X * 10^23?
Posted by: Kindltot at November 12, 2017 04:31 PM (2K6fY)

That's the ideal number for making a 'mole, yes.

Posted by: hogmartin at November 12, 2017 04:34 PM (y87Qq)

93 Not a fan of avocado. But, my sister supposedly makes the best guac ever, or so I'm told.

Posted by: Tickled Pink at November 12, 2017 04:35 PM (smD62)

94
Guacamole is made from avocados, yes?

Posted by: Soothsayer -- That's class! at November 12, 2017 04:35 PM (ENxvy)

95 I was told there'd be no math jokes in the food thread.

Posted by: Walter Freeman at November 12, 2017 04:35 PM (I/iGu)

96
I never cared for guacamole or shrimp cocktail. Not a big fan of Salsa, either..

Posted by: Soothsayer -- That's class! at November 12, 2017 04:36 PM (ENxvy)

97 Guacamole is awesome..

For about 2 hours.

Posted by: Johnny at November 12, 2017 04:36 PM (kUotE)

98 87 guacamole without avocado is actually lemon marinade.

Lemons in guacamole ?? nobody expects the Spanish inquisition

Posted by: sofa saver at November 12, 2017 04:36 PM (4u7kU)

99
Kiwis. The under-appreciated fruit?

Posted by: Soothsayer -- That's class! at November 12, 2017 04:37 PM (ENxvy)

100 94
Guacamole is made from avocados, yes?
Posted by: Soothsayer -- That's class! at November 12, 2017 04:35 PM (ENxvy)

Not unless you have limes, tequila and salt. And chips. Otherwise they just look nice in the crisper.

Posted by: goon at November 12, 2017 04:37 PM (EaQ6/)

101 I always add some fresh lime juice to my guacamole.

Posted by: Ben Had at November 12, 2017 04:37 PM (0LFn0)

102 I ate a constant amount of avocados and it gave me a mole. Go figure.

Posted by: Cindy Crawford at November 12, 2017 04:37 PM (/qEW2)

103 Huh? Without avocados, guacamole is an empty bowl. That's like a terminator without a purpose. It should just stay on the shelf and be happy.

Posted by: goon at November 12, 2017 04:27 PM (EaQ6/)

++++

Nope. Avocados are the main ingredient, but there are others.

Guacamole dip is traditionally made by mashing ripe avocados and sea salt. Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, cilantro or basil, jalapeno, and/or additional seasonings.

Posted by: Anon Y. Mous at November 12, 2017 04:37 PM (pvjTE)

104 @103: "Nope. Avocados are the main ingredient, but there are others."

Like green apples. Pairs well with carrot chili too.

Posted by: Walter Freeman at November 12, 2017 04:38 PM (I/iGu)

105 Shout out to CBD for including my post. As for avocados, I am blessed with a next door neighbor that runs his very own avocado farm next state over. I watch his vacation home here, tend to his citrus and he'll drop a box of Reed ( http://mimiavocado.com/2013/10/reed-avocados-things-know/ ) for us every so often. It's like heaven, and it makes you a snob against eating crap store bought Hass. It's a good trade but that man has scarred my pallette and I can't go back.

I will stick with the brining testing, fine tuning in the meantime waiting for my next fix of Reeds.

Posted by: SkinnerVic at November 12, 2017 04:38 PM (nbwH3)

106 96
I never cared for guacamole or shrimp cocktail. Not a big fan of Salsa, either..

Posted by: Soothsayer -- That's class! at November 12, 2017 04:36 PM (ENxvy)

Quick, someone call a carpenter! We need a cross!

Posted by: goon at November 12, 2017 04:39 PM (EaQ6/)

107 the wood guys delivered and stacked my firewood this morning, now headed to the wilds on a hunt. they're loaded up with ribeyes, potatoes and bacon.

i gifted them a bottle of whiskey in case they get parched.
Posted by: concrete girl

That was nice of you. Hunters breakfasts- one thing I like is scrambled eggs. Easy camping trick- crack the eggs into a bowl, pierce the yolks, stir a bit and pour into empty plastic bottles. No worries about breaking the shells in transport, and scrambled eggs cooked in bacon grease are great with hot coffee on a frosty morning.

Posted by: n at November 12, 2017 04:39 PM (KOc2K)

108 I love avocados, although unlike our esteemed host I don't eat them with entrails. However.

One of my favorite sandwiches is homemade chicken salad, with green onions in it, in a whole-wheat pita with slices of avocado in there with it. Delicious.

And I do so love me some guacamole. Lime juice in mine though.

Posted by: bluebell at November 12, 2017 04:39 PM (UoSKV)

109 I had one of the best pieces of salmon ever this week. I prefer simple preparation for fish so just steamed it gently, covered in lemon slices, until the center was barely cooked. Put it on a bed of buttered rice and sauteed summer squash, a bit of salt and pepper, and some capers on top. Delish! Used fresh steamed beets on the side, which I love.

My only regret is Mrs. JTB couldn't share it. She is allergic to any seafood.

Posted by: JTB at November 12, 2017 04:39 PM (V+03K)

110 CA Dems, shut the water off to Fallbrook, CA, the "Avocado Capital of the World." Most of the avocado trees have been "stumped." It's almost as if CA Dems, have a vested interest in supporting the avocado industry of Chile, Peru, and the Dominican Republic.

Posted by: TitanTom at November 12, 2017 04:40 PM (BeAI2)

111 So Reed avocados are good? When I want to send somebody a gift they can't get elsewhere I sometimes send gift avocados from a place in southern California. They offer Reeds once a year for a brief amount of time, but they're kind of expensive and I'd never heard of them so wasn't about to spend a lot of money to be disappointed. Next year I'll try them.

Posted by: Boots at November 12, 2017 04:41 PM (EBwPV)

112 JTB, that sounds delicious. And poor Mrs. JTB not being able to eat seafood! How sad.

Posted by: bluebell at November 12, 2017 04:41 PM (UoSKV)

113 Alton Brown has pretty good guac recipe. Curious, while fresh is best, is there such a thing as canned avocados? Going into a dip seems like a thing that could work.

Posted by: olddog in mo at November 12, 2017 04:43 PM (Dhht7)

114 I make a mean guacamole - chunky of course. Screw that pureed crap.

Fresh lime juice
diced tomato
finely diced red onion
avocado
ground jalape�o powder (love this stuff)
garlic
salt & pepper (added after each diced avocado)
NO F'IN CILANRO EVER

Posted by: ghost of hallelujah at November 12, 2017 04:43 PM (oAY8z)

115 I can have a prawn in a Bloody Mary, with a nice slice of bacon and a celery stalk, but otherwise I seem to have a server allergic reaction to any shellfish kind of thingy. Regular fish is okay, just things with armor tries to kill me.

Posted by: goon at November 12, 2017 04:43 PM (EaQ6/)

116 Never had avocado until I was in my 30s. Now I love the stuff. Use it in guacamole or just sliced with salt, pepper and some lemon or lime squeezed on it. And it makes the BEST BLTs. So much more flavor than lettuce.

Posted by: JTB at November 12, 2017 04:44 PM (V+03K)

117 There was another really delicious sounding recipe for using the pumpkin seeds (and pumpkin puree - very nice Thanksgiving treat) that I just didn't have time for, but I found it on the web to share. It is from my Dorie's Cookies cookbook by Dorie Greenspan (great cookie book!)

In the book there is a side note where you can use 2 inch baking rings to cut out the cookie dough, but also stack all of the layers inside them pre-baking (I happen to have these that I use for other fancy stacked Hors d'Ouevres, so I would do this method versus the muffin tin if I made them for guests. You have to line the baking sheet with this version, leaving the ring in place while they bake, then leaving them on for 20 mins before lifting the rings off. If you don't have enough rings, this could be a pain. The recipe makes about 18 - 20 cookies.)

The ingredient list was correct on this web version, but I didn't check through all of the instructions, so hopefully they are accurate if you try it.

Imagine a Fall-like spicy cookie, filled with a cream cheese pumpkin filling, and streusel on top. Oh my!

Spiced Pumpkin Jammers (from Dorie's Cookies)

For the Streusel

3/4 cup (102 grams) all-purpose flour
3 tablespoons sugar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt (Dorie says 1/4 teaspoon, but I like my streusel salty)
5 1/2 tablespoons (78 grams) cold unsalted butter, cut into small cubes
1/2 teaspoon pure vanilla extract
1/3 cup unsalted hulled pumpkin seeds (pepitas)

For the Cookie Dough:

2 cups (271 grams) all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground allspice
2 sticks (8 oz; 226 grams) unsalted butter, cut into chunks, at room temperature
1/2 cup (100 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
For the Pumpkin Filling

4 ounces (1/2 cup; 113 grams) full-fat cream cheese at room temperature
1/2 cup (113 grams) canned pumpkin puree (drained if watery)

Make the streusel:

Whisk the flour, both sugars, the cinnamon and salt together in a large bowl. Drop in the cubes of cold butter and toss all of the ingredients together with your hands until the butter is coated. Squeeze, mash, mush or otherwise rub everything together until you have a bowlful of moist clumps and curds. Squeeze the streusel and it will hold together. Sprinkle over the vanilla and toss to blend. Stir in the pumpkin seeds. Pack the streusel into a small container and refrigerate.

Make the Cookie Dough:

Whisk the flour, cinnamon, ginger and allspice together.

Working with a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and the salt together in medium speed until smooth and creamy, about 3 minutes. One by one, beat in the yolks, beating for one minute after each one goes in and scraping down the bowl as needed. Beat in the vanilla. Turn the mixer off, add the dry ingredients all at once and pulse to begin blending. When the risk of flying flour has passed, mix on low speed until the flour mixture disappears into the dough.

Turn the dough out onto the counter and divide it in half. Gather each piece into a ball and shape into a disk.

Working with one piece of dough at a time, roll the dough 1/4-inch thick between pieces of parchment paper. Slide the parchment-sandwiched dough onto a baking sheet - you can stack the slabs - and freeze for at least 1 hour or refrigerate for at least 2 hours.

Meanwhile, Make the Filling:

Use a sturdy flexible spatula to beat the cream cheese in a small bowl until soft and smooth. Work in the pumpkin puree.

Get Ready to Bake:

Center a rack in the oven and preheat it to 350F. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch diameter cookie cutter on hand.

Working with one sheet of dough at a time, peel away both pieces of parchment paper and put the dough back on one of the pieces. Cut the dough and drop the rounds into the muffin tin(s). Save the scraps from both pieces of dough, gather them together, re-roll, chill and cute. Don't worry if the dough doesn't completely fill the cups; it will once it's baked.

Spoon about 1 teaspoon of the pumpkin filling onto the center of each cookie and use the back of the spoon to spread it across the cookie, leaving a slim border. Spoon or sprinkle streusel over the cookies to cover the entire surface.

Bake the cookies for 20 to 22 minutes, rotating the tins after 12 minutes, or until the streusel and edges of the cookies are golden brown. Leave the cookies in the tin(s) for about 15 minutes before transferring them to a wire rack to cool.

Repeat with the remaining dough, always making certain that the tins are cool.

The baked cookies will keep at room temperature for a couple of days or can be frozen for longer storage.

Here's another link I found where she names them something different, but it's the same ingredients and process. I really have to try these

Spiced Pumpkin Sables with Pumpkin Seed Streusel
http://tinyurl.com/ydf2tf4p

Posted by: artisanal 'ette at November 12, 2017 04:45 PM (fceHP)

118 I bought a ready made hatch guacamole. It was superb. Too bad it is only available for such a short time.

Posted by: Ben Had at November 12, 2017 04:45 PM (0LFn0)

119 I dated a girl in college with a minor seafood allergy, but she'd just take a Benadryl before dinner, then hope for the best.

Posted by: Walter Freeman at November 12, 2017 04:45 PM (I/iGu)

120 Mmmm. One summer our Farmer's Market host brought fresh avocados from her son's home in California.

They were awesome!

Posted by: Emmie -- please, no public display of insanity at November 12, 2017 04:47 PM (ZapPq)

121 You know, after all those words about avocados, I'm surprised CBD didn't post a guacamole recipe. Maybe he doesn't have a good one.

Posted by: bluebell at November 12, 2017 04:48 PM (UoSKV)

122 70 getting there
Posted by: bluebell at November 12, 2017 04:25 PM (UoSKV)
Member when it sounded like it would be a fun thing, bluebell, a bit of a lark? You poor thing . . .
Posted by: Peaches at November 12, 2017 04:26 PM (14URa)
--------
You people trying to get me killed?

Posted by: Weasel at November 12, 2017 04:48 PM (Sfs6o)

123 115 I can have a prawn in a Bloody Mary, with a nice slice of bacon and a celery stalk, but otherwise I seem to have a server allergic reaction to any shellfish kind of thingy. Regular fish is okay, just things with armor tries to kill me.

Posted by: goon at November 12, 2017 04:43 PM (EaQ6/)
---------------------------------

Make sure you never eat crickets or foods baked with cricket flour. Not even kidding, our betters have decided that it would be good for the peasants to eat bugs, so they are working on making a type of flour out of dried/ground up crickets.

It's for gaia! Except if you are allergic to shellfish you will also be allergic to crickets, they're in the same class of invertebrates.

Posted by: Boots at November 12, 2017 04:48 PM (EBwPV)

124 hose cookies sound delicious, artisanal 'ette. And so pretty.

I'll have those, and some caramelized onion toasts, and a margarita, please.

Posted by: bluebell at November 12, 2017 04:09 PM (UoSKV)

same here!

the cookies were one of those, DAMN!, where have these cookies been all my life?! I just wanted to make something quick and sweet for the weekend. Turned out to be a gem.

Posted by: artisanal 'ette at November 12, 2017 04:48 PM (fceHP)

125 The writer, speaking of avocados, reminds me of a person who gets all of his news from the NYT or MSNBC. Narrow minded. Living in Dade County, Florida, where we have a dozen or so local varieties of spectacular avocados, we can pick a stunted California or Mexican one if we want. But why?

No accounting for taste. Even Rachel Maddog has her following.

Posted by: Bobby Ahr at November 12, 2017 04:49 PM (zmZ2x)

126 The best guacamole I ever had was from a window taco stand in the back of a service station in Greenville TX. Late 60's, contained lime, serranos , cilantro, salt, garlic, finely chopped onion and I think avocados. It was very roughly chopped which I liked. Not mashed.

Posted by: sofa saver at November 12, 2017 04:49 PM (4u7kU)

127 @121: "I'm surprised CBD didn't post a guacamole recipe."

A brave stand against cultural appropriation methinks.

Posted by: Walter Freeman at November 12, 2017 04:49 PM (I/iGu)

128 Fuerte is my favorite variety of avocado, but I don't even know if they]re grown anymore.

Did they really cut the water off to the groves in Fallbrook?

Posted by: Tammy al-Thor at November 12, 2017 04:49 PM (irQk/)

129 That second picture looks kind of like beef, so it can't be all bad. Even if it is desert.
Posted by: goon at November 12, 2017 04:10 PM (EaQ6/)

lol, it's ALL butter!
(so it can't be all that bad)

butter + chocolate

Posted by: artisanal 'ette at November 12, 2017 04:50 PM (fceHP)

130 My wife loves avocados and I don't. When they are on sale for $1 or less then I'll get some of the hard ones and let them ripen at home on the counter. When ripe I'll cut one up for her. If they ripen too quickly I'll put them in the frig which seems to save them for a few days. I never get more than 2 or 3 at a time.

She loves them cut up, but to me they taste like eating mowed grass. Probably just me, my sense of smell is bad and that effects taste.

Posted by: geoffb at November 12, 2017 04:50 PM (zOpu5)

131 You'd better not put avocado on my BLT. That's all I'm going to say about that.

Avocado guacamole. Si.Si.

Posted by: washrivergal at November 12, 2017 04:50 PM (tcwn1)

132 Had a nice ham and scalloped potatoes on Friday night, c/o Mrs. Flounder. Yum. It was a freak meal come true, since, due to now expired dairy allergies of Fv2, we had long avoided.
Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 04:12 PM (tbOMB)

I love ham and potato dinners. I was eyeing some ham the other day, but they are so huge. We have to be prepared to eat it for a week.

Posted by: artisanal 'ette at November 12, 2017 04:51 PM (fceHP)

133 They come out and mark where the lines and pipes are. As long as you avoid the marks, you are set.

They just did this locally to upgrade the street signs. Now the font looks like SimIndiana.

Posted by: DaveA at November 12, 2017 04:51 PM (FhXTo)

134 Posted by: Bobby Ahr at November 12, 2017 04:49 PM (zmZ2x)

You seem nice.

Posted by: CharlieBrown'sDildo at November 12, 2017 04:52 PM (wYseH)

135 My guacamole alternative. 3 large avocados peeled and mushed, minced fresh garlic clove to your taste, shredded parmesan cheese and fresh lime juice to taste. Excellent dip for steamed shrimp.

Posted by: Ben Had at November 12, 2017 04:52 PM (0LFn0)

136 Rule of thumb: Eat all of your guacamole right away. Trying to save some for tomorrow is like trying to save the last piece of pie when you're not the only one with keys to the refrigerator. Can't be done.

Posted by: goon at November 12, 2017 04:52 PM (EaQ6/)

137 The writer, speaking of avocados, reminds me of a person who gets all of his news from the NYT or MSNBC. Narrow minded. Living in Dade County, Florida, where we have a dozen or so local varieties of spectacular avocados, we can pick a stunted California or Mexican one if we want. But why?
----------

Or, it's quite possible that he lives nowhere near Dade County and doesn't have access to all the delicious avocados you do.

My friend lives in Naples and has an avocado tree, and her avocados are delicious. But sadly I'm unable to get anything like them here, over 1000 miles away.

Posted by: bluebell at November 12, 2017 04:52 PM (UoSKV)

138 Time to buy a big-ass bone-in-ham and make hobo stew to ward off the early winter chill.

Posted by: Fritz at November 12, 2017 04:52 PM (e4OJ/)

139 When I was in high school, in the 60s, in Amherst, MA, one day my dad brought home an avocado. None of us had ever seen one before. He mashed it up and ate it on crackers. I could literally eat avocados every day of my life. Plus, unlike most of the things I eat, they are really really good for you.

Posted by: Peaches at November 12, 2017 04:52 PM (14URa)

140 101 I always add some fresh lime juice to my guacamole.
Posted by: Ben Had at November 12, 2017 04:37 PM (0LFn0)
-------------------------
You almost HAVE to add some kind of anti-oxidant unless you are going to eat it all immediately.
Avocados don't really "spoil" that quickly but they do oxidize (turn brown) muy pronto. There's enough ascorbic acid in citrus or even tomato to take care of that problem. For a while anyway.

Posted by: Margarita DeVille at November 12, 2017 04:52 PM (0jtPF)

141 'Make sure you never eat crickets or foods baked with cricket flour'

WTAF?

Posted by: Jiminy Cricket at November 12, 2017 04:53 PM (UdKB7)

142 !)

Posted by: Jiminy Cricket at November 12, 2017 04:53 PM (UdKB7)

143 52. by: artisanal 'ette

That's the video all right. Booze is unnecessary; not had a drink in 14 years, not starting again for a bird. I think the brining with that pepper really brings out a good flavor with the citrus. If you really wanted more orange, essential oil is probably a better way to go. I'm making the compound to taste on the fly. I'm still expecting that compensation for the size and flavor change from chicken to Turkey to be the biggest challenge. I'm also debating dry brine time. Any good moron suggestions?

Posted by: SkinnerVic at November 12, 2017 04:53 PM (nbwH3)

144 I was eyeing some ham the other day, but they are so huge. We have to be prepared to eat it for a week.
Posted by: artisanal 'ette at November 12, 2017 04:51 PM (fceHP) 0

As the late Dorothy Parker once said. eternity is two people and a ham.

Posted by: Tammy al-Thor at November 12, 2017 04:54 PM (irQk/)

145 Just seal your avocadoes in a ziplock bag and leave them on the counter, or in a window, and they'll be ready to go in no time.

Posted by: goon at November 12, 2017 04:54 PM (EaQ6/)

146 What makes a nice, different breakfast-if you like avocado -is to toast up a slice of high fiber/flax bread
and place on top of that some ripe tomato, avocado slices and some minced garlic. On top of that goes a poached egg, salt and pepper. The protein in the egg and the fat in the avocado usually keep you from being hungry before lunch-plus garlic adds in weight loss.

Posted by: FenelonSpoke at November 12, 2017 04:54 PM (8+Ozj)

147 I can have a prawn in a Bloody Mary, with a nice slice of bacon and a celery stalk, but otherwise I seem to have a server allergic reaction to any shellfish kind of thingy. Regular fish is okay, just things with armor tries to kill me.

Posted by: goon at November 12, 2017 04:43 PM (EaQ6/)

========

That reminds me of Deconstructing Harry.

Robin Williams: "I'm out of focus!"

Julie Kavner: "Have you been eating shellfish?"

Just ancient, Mosaic superstition AFAIC. See Acts 10.

Posted by: Cindy Crawford at November 12, 2017 04:55 PM (/qEW2)

148 hose cookies sound delicious, artisanal 'ette. And so pretty.

I'll have those, and some caramelized onion toasts, and a margarita, please.

Posted by: bluebell at November 12, 2017 04:09 PM (UoSKV)

same here!

the cookies were one of those, DAMN!, where have these cookies been all my life?! I just wanted to make something quick and sweet for the weekend. Turned out to be a gem.
Posted by: artisanal 'ette at November 12, 2017 04:48 PM (fceHP)

*****

I concur.
As soon as I get off work, it Home and into the kitchen.

Posted by: Diogenes at November 12, 2017 04:56 PM (h8ae5)

149 The BLT was always the reason that the avocado was invented. The high-priests of cookery magic tried for years to keep it a secret, but Chuck Norris finally kicked down the door. Ask him!
Posted by: goon at November 12, 2017 04:22 PM (EaQ6/)

oh, this is true, they are great on BLT's.

And anything with mexican spices.

Posted by: artisanal 'ette at November 12, 2017 04:56 PM (fceHP)

150 Robin Williams: "I'm out of focus!"

Posted by: Cindy Crawford at November 12, 2017 04:55 PM (/qEW2)

I first read that as "I'm out of ficus."

Posted by: Peaches at November 12, 2017 04:56 PM (14URa)

151 Hey everybody!

Welp, just made another batch of my GAINZZ serrano salsa. Goes great with turkey!

https://tinyurl.com/ya9kmytc

Also, I hope to have big news for you all soon... as in, within a few weeks to a month. We will see.

Posted by: qdpsteve at November 12, 2017 04:57 PM (eMKNe)

152 You seem nice.

Posted by: CharlieBrown'sDildo at November 12, 2017 04:52

---------

I thought he was referencing something you linked to. Then I checked and there wasn't any link.

Yeah, he seems like a stand-up guy. Or a FL avacodo grower/representative.

Posted by: olddog in mo at November 12, 2017 04:57 PM (Dhht7)

153 Extend fresh chopped chunky avocado guacamole with firm, well drained, crumbled tofu. For best results season the tofu and let rest overnight-then add guac at the last moment. Tastes better than cheating with sour cream. Serve in a hollowed out butternut squash bowl.

Waiting for pears to ripen and reach peak sugar is worth the wait. Waiting on peaches and nectarines to ripen sometimes ends in abject failure.

Posted by: 13times at November 12, 2017 04:57 PM (WHVu+)

154 131 You'd better not put avocado on my BLT. That's all I'm going to say about that.

Posted by: washrivergal at November 12, 2017 04:50 PM (tcwn1)
-----------------------------
Well, I'll say it.
It's an abomination before the Lord.

Posted by: Margarita DeVille at November 12, 2017 04:58 PM (0jtPF)

155 If you're outta focus, there's a good chance you are the ficus.

Posted by: Walter Freeman at November 12, 2017 04:58 PM (I/iGu)

156 So an avocado and a ficus walk into a juice bar...

Posted by: Anna Puma (HQCaR) at November 12, 2017 04:58 PM (eBz9f)

157 artisanal'ette- Have you tried any Argentine shrimp? They taste like little lobsters.

Posted by: Ben Had at November 12, 2017 04:58 PM (0LFn0)

158 Being in construction I have heard horror stories of optic cable mishaps, they have to splice each fiber back together fiber by fiber.
It ain't pretty

Posted by: Skip at November 12, 2017 04:58 PM (aC6Sd)

159 There was an episode of Alice years ago that had something to do with an Avocado. They made it sound like a mafia don's name or something.

Posted by: qdpsteve at November 12, 2017 04:59 PM (eMKNe)

160 123 Posted by: Boots at November 12, 2017 04:48 PM (EBwPV)

Thanks for the info! I get not just a little sick, but deathly ill, so really, thanks for the heads up!

Posted by: goon at November 12, 2017 04:59 PM (EaQ6/)

161 I just thought of a great idea.

As a practical joke on a first-date, have a buddy place half a cookie in a trash bin nearby the dates meeting place. (On top of a clean napkin, of course.) While walking by the trash bin, notice the cookie and say "Oh hey, a cookie!". Offer your date the cookie before taking it for yourself. It would be a big ice-breaker.

Posted by: Serious Cat at November 12, 2017 04:59 PM (DUTIv)

162 55 The BLT was always the reason that the avocado was
invented. The high-priests of cookery magic tried for years to keep it a
secret, but Chuck Norris finally kicked down the door. Ask him!

Posted by: goon

Oh, you mean the LGBT; this is a sandwich that is very tolerant, progressive even. The G is for guac, natch. I thought I invented that one. It really does add a nice touch to a plain ole BLT.

When I *rarely* buy avocados, I buy 5-6 of the same hardness together and put one on the counter, the rest in the crisper. After a day or 2, I take another one out of the crisper. They seem to take around 4-5 days to ripen at room temp. Also, I rotate them every day when I check them.

Posted by: GnuBreed at November 12, 2017 05:00 PM (0ogQG)

163 I have a great recipe for avocado - wrap in aluminum foil and throw it at that yappy dog that's annoying you.

Posted by: runner at November 12, 2017 05:00 PM (QC/4S)

164 I mentioned some time back about the tragic passing of our trusty slow cooker. Well, at least while the cold weather is here, we won't miss it too much. We always used it to make beef stew. The other day Mrs. JTB made the usual recipe but used our enameled cast iron pot in a slow oven. Big improvement! The stew beef was cooked to tenderness and the veggies had that roasted, not just softened, taste and texture.

I have a New England baked bean recipe that calls for a low temp oven for 10 to 12 hours. I'm going to try it in that same cast iron pot. I'm hoping it will be like the taste of my Quebec grandmother's recipe.

Now to learn more about long, slow cooking for other recipes. So far, the results have been great.

Posted by: JTB at November 12, 2017 05:00 PM (V+03K)

165 Hello, Fenelon. Good to "see" you.

Posted by: runner at November 12, 2017 05:01 PM (QC/4S)

166 So I spend an hour bringing a Carolina Reaper plant into the house in a pot.

And you guys re talking about putting avocado on a BLT????

Da Fuqua?

Posted by: Village Idiot's Apprentice at November 12, 2017 05:01 PM (EyPfd)

167 Avocados are great for guacamole but little else.

And they spoil so fast that eat now of forever hold your piece.

Posted by: Hairyback Guy at November 12, 2017 04:26 PM (nUkMr)

They can be refrigerated until used, like bananas. A lot of people do not know this.

Posted by: artisanal 'ette at November 12, 2017 05:01 PM (fceHP)

168 146 What makes a nice, different breakfast-if you like avocado -is to toast up a slice of high fiber/flax bread
and place on top of that some ripe tomato, avocado slices and some minced garlic. On top of that goes a poached egg, salt and pepper. The protein in the egg and the fat in the avocado usually keep you from being hungry before lunch-plus garlic adds in weight loss.
Posted by: FenelonSpoke at November 12, 2017 04:54 PM (8+Ozj)
---------------------------------------
Okay, that sounds tasty.
I don't have the energy in the morning to do it for breakfast but it would be a good/filling lunch.

Posted by: Margarita DeVille at November 12, 2017 05:02 PM (0jtPF)

169 Or a FL avacodo grower/representative.
Posted by: olddog in mo at November 12, 2017 04:57 PM (Dhht7)

Flavocado™ and associated trademarks and trade dress, as well as likenesses of Slimy-Lumpo™ Your Avocado Buddy are the exclusive intellectual property of the Florida Ministry of Avocados, you are directed forthwith to cease and desist any and all use of same.

Posted by: hogmartin at November 12, 2017 05:03 PM (y87Qq)

170 getting there

Posted by: bluebell at November 12, 2017 04:25 PM (UoSKV)

Member when it sounded like it would be a fun thing, bluebell, a bit of a lark? You poor thing . . .

Posted by: Peaches at November 12, 2017 04:26 PM (14URa)

especially when the content comes from a thousand different sources -- and the Horde!

Posted by: artisanal 'ette at November 12, 2017 05:03 PM (fceHP)

171 PRO TIP: Florida avocados taste like shit and old socks.

Posted by: The California Stunted Avocado Council at November 12, 2017 05:03 PM (+0jcH)

172 that's a nifty idea n, thanks!

Posted by: concrete girl at November 12, 2017 05:03 PM (MF4DY)

173 If you've ever visited Southern Calif. you would notice how many fruit trees in people's yards that are just sagging with oranges, lemons, avocados, plums, etc. - much of which just falls to the ground.

Posted by: washrivergal at November 12, 2017 05:04 PM (tcwn1)

174 I love avocados! I eat probably 2 a week. I slice them up and have it with my eggs and toast. Or slice them and have them for lunch with my sammich and some cottage cheese. I also make great guac! They are pricey though

Had a great weekend and the craft fair!! Best seller? Chiefs bracelets. Except for that chick yesterday no one else seems to care. They were all over that shit!

I'm pooped now. Sitting here with my tequila and a cig.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:04 PM (CNHr1)

175 Avocados are the fruit equivalent of Brussels sprouts.

Posted by: JackStraw at November 12, 2017 05:05 PM (/tuJf)

176 Dear Jiminy Cricket -

There is an Amazon page where Jeff Bezos will be happy to sell you a bag of dead powdered crickets. Each bag contains around 1100 ground up Jiminy Crickets. Enjoy the cannibalism!

Posted by: Boots at November 12, 2017 05:05 PM (EBwPV)

177 Jewells, I'm glad your craft fair went so well. Put your feet up!

Posted by: bluebell at November 12, 2017 05:06 PM (UoSKV)

178 DangerGirl- Big hug for you.
Posted by: Ben Had at November 12, 2017 04:21 PM (0LFn0)

Don't squeeze too hard.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 05:06 PM (tbOMB)

179 avocado is my favorite fruit, other than nectarines.

Posted by: willow at November 12, 2017 05:06 PM (Zmz55)

180 I have gotten pretty good at selecting avocados. The stores near me have a good selection, usually, and I can pick one and think, sliced. Or pick up another and think, guacamole.

Posted by: Pug Mahon at November 12, 2017 05:06 PM (JbBiZ)

181 Avocados are the fruit equivalent of Brussels sprouts.

==

except you can make a decent dish out of Brussel sprouts

Posted by: runner at November 12, 2017 05:06 PM (QC/4S)

182 Allergic to crickets? Never heard of that.

Posted by: "Widemouth'' T. Bass at November 12, 2017 05:06 PM (zCyNd)

183 i thought i knew Jackstraw, now i shun him.

Posted by: willow at November 12, 2017 05:06 PM (Zmz55)

184 Avocados are the fruit equivalent of Brussels sprouts.
Posted by: JackStraw at November 12, 2017 05:05 PM (/tuJf)
-----------

I'm beginning to wonder if the nurse dropped you on your head when you were born.

Posted by: bluebell at November 12, 2017 05:06 PM (UoSKV)

185 Brussels sprouts are sneaky good in beef stew when you roast them first.

Posted by: Walter Freeman at November 12, 2017 05:07 PM (I/iGu)

186 omg runner also?

throws hands in air. eats guacamole.

Posted by: willow at November 12, 2017 05:07 PM (Zmz55)

187 I also just realized that I need to start planning thanksgiving dinner. Sheesh.

Posted by: Pug Mahon at November 12, 2017 05:07 PM (JbBiZ)

188 bluebell, let em be haters , we'll eat ALL the avocados ourselves.

Posted by: willow at November 12, 2017 05:08 PM (Zmz55)

189

Pro-tip on storing guacamole, if you don't already do this.

Use plastic wrap, and press it down onto the surface of the guacamole, covering the entire surface with the plastic, leaving no air at all, and refrigerate. It keeps it fresher, longer.

Posted by: artisanal 'ette at November 12, 2017 05:08 PM (fceHP)

190 flounder, absolutely wouldn't, she is always packing.

Posted by: Ben Had at November 12, 2017 05:08 PM (0LFn0)

191
...they have to splice each fiber back together fiber by fiber.

Using microscopes!

It's like intensive surgery. Very costly.

Posted by: Soothsayer -- That's class! at November 12, 2017 05:08 PM (ENxvy)

192 Posted by: runner at November 12, 2017 05:01 PM (QC/4S)

Thanks. That's kind of you.

Posted by: FenelonSpoke at November 12, 2017 05:08 PM (8+Ozj)

193 Kiwis. The under-appreciated fruit?

Posted by: Soothsayer -- That's class! at November 12, 2017 04:37 PM (ENxvy)

Kiwi's are my favorite fruit.

Posted by: artisanal 'ette at November 12, 2017 05:09 PM (fceHP)

194 throws hands in air. eats guacamole.

Posted by: willow at November 12, 2017 05:07 PM (Zmz55)

That's a neat trick!
What is the color of your ceiling?

Posted by: eye/hand coordinator at November 12, 2017 05:09 PM (zCyNd)

195 Brussel sprouts are better mixed in my compost pile

Posted by: Skip at November 12, 2017 05:09 PM (aC6Sd)

196 my spouse thought he hated avocados, now He fights me for the last bite.

Posted by: willow at November 12, 2017 05:09 PM (Zmz55)

197 Avocados are the fruit equivalent of Brussels sprouts.

Posted by: JackStraw at November 12, 2017 05:05

-------

Ok, that was f'n funny. And I'm so stealing that.

Posted by: olddog in mo at November 12, 2017 05:09 PM (Dhht7)

198 Good deal, willow. You bring the avocados, I'll bring the steak. And wine. Or would you rather have margaritas?

Posted by: bluebell at November 12, 2017 05:09 PM (UoSKV)

199
They are a series of tiny glass tubes, I think.

Posted by: Soothsayer -- That's class! at November 12, 2017 05:09 PM (ENxvy)

200 My new neighbors, across the street, have a big dog. No more free grapefruit or avocados. I'm going to have to learn how to be friendly, it seems. Maybe I can drive them away with loud music!

Posted by: goon at November 12, 2017 05:09 PM (EaQ6/)

201 Don't think I've ever seen a Kiwi-Avocado dish... there is probably a good reason too.

Posted by: Anna Puma (HQCaR) at November 12, 2017 05:10 PM (eBz9f)

202 Kiwi's are my favorite fruit.
Posted by: artisanal 'ette at November 12, 2017 05:09 PM (fceHP)

Also a very good quality shoe polish. So, versatile.

Posted by: Cicero (@cicero) at November 12, 2017 05:10 PM (+0jcH)

203 cranberry walnut Brussel sprouts

Posted by: runner at November 12, 2017 05:10 PM (QC/4S)

204 eye, why it's perfect and colorful i spose.

Posted by: willow at November 12, 2017 05:10 PM (Zmz55)

205 'There is an Amazon page where Jeff Bezos will be happy to sell you a bag of dead powdered crickets.'

I'm no fool
No siree
I'm gonna cut a bitch.

Posted by: Jiminy Cricket at November 12, 2017 05:10 PM (UdKB7)

206 Avocado tip besides acid to keep them green? You can put half in the fridge with the pit still in, and just depit and cut off the brown when ready to use the second half, usually within a day.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 05:10 PM (tbOMB)

207 Alton Brown has pretty good guac recipe. Curious, while fresh is best, is there such a thing as canned avocados? Going into a dip seems like a thing that could work.
Posted by: olddog in mo at November 12, 2017 04:43 PM (Dhht7)

Not canned, that I know of, but there are at least a couple of brands of guacamole that come in refrigerated sealed plastic packs that keep for quite awhile. Sorry I can't think of their names, and the stores move them around to different areas to tempt the customers ,but they're in the refrigerated cases.

As you say, fresh is much better, but these are pretty edible and would probably be even better doctored up with fresh lime juice or similar.

Posted by: stace at November 12, 2017 05:10 PM (6HFDU)

208 bluebell, margaritas would be perfect.

i have shroom we can saute (for steak ) if you like

Posted by: willow at November 12, 2017 05:11 PM (Zmz55)

209
Yeah, 11 days until Thankfiginf.

I decided Costco will provide all the cooking this year.

Posted by: Soothsayer -- That's class! at November 12, 2017 05:11 PM (ENxvy)

210 Avocados, cilantro, garlic, lime, jalapenos, cilantro, a tomatillo and a little salt makes fantastic sauce for enchiladas

Posted by: CrotchetyOldJarhead at November 12, 2017 05:11 PM (oLTNb)

211 You said cilantro twice in that enchilada recipe.

Posted by: Anna Puma (HQCaR) at November 12, 2017 05:12 PM (eBz9f)

212 Serious Cat, oh yeah that would go great. My date would immediately shriek and go "OMG you eat garbage!! You're a total slob!! I'm through with you!!!!" :-P

washrivergal: yup. A lot of that fruit ends up just going straight to the compost pile.

Posted by: qdpsteve at November 12, 2017 05:12 PM (eMKNe)

213 'They are a series of tiny glass tubes, I think. '

The Intertoobs!

Posted by: Jiminy Cricket at November 12, 2017 05:12 PM (UdKB7)

214 One Thanksgiving, several years ago, I did roast Brussel Sprouts on the grill.

Was surprised how good they tasted,

Posted by: Village Idiot's Apprentice at November 12, 2017 05:12 PM (EyPfd)

215 210
Avocados, cilantro, garlic, lime, jalapenos, cilantro, a tomatillo and a little salt makes fantastic sauce for enchiladas

Posted by: CrotchetyOldJarhead at November 12, 2017 05:11 PM (oLTNb)

More cilantro!

Posted by: Joy of Cooking at November 12, 2017 05:12 PM (zCyNd)

216 Fresh guacamole is wonderful stuff.

Posted by: Insomniac at November 12, 2017 05:12 PM (NWiLs)

217 willow, I do like 'shrooms, but I hope they're the kind that law-abiding citizens like me can eat.

Posted by: bluebell at November 12, 2017 05:12 PM (UoSKV)

218 Crotchety: you said cilantro twice. ;-)

Reminds me of that promo for Archer:
"You've said 'shot', like, three times."
"Not just by you!"
;-)

Posted by: qdpsteve at November 12, 2017 05:12 PM (eMKNe)

219 Most of my avocado consumption occurs in the form of guacamole, so I'm probably not the best to be offering critiques, but the best avocado I ever had was at a restaurant in Hilo on the Big Island of Hawaii. I've never had its like since.

Love brussel sprouts; steamed, roasted, or sauted in a little olive oil and dressed with balsamic. The Mrs. grows them too, in fact we just harvested this year's crop.

Posted by: steve walsh at November 12, 2017 05:13 PM (Y4Kqh)

220 I am eating avocado right now. On top of frito pie, too. And when I'm done, I will finish the meal with an aperitif. That's fwench for a double vodka, right?

Posted by: Eromero at November 12, 2017 05:13 PM (zLDYs)

221
The late Ted Stevens mentioned the internet "tubes" and he was mocked, even here.

But I think he had a rudimentary understanding of fiber optics and how it was used for providing internet service. Simple mistake.

Posted by: Soothsayer -- That's class! at November 12, 2017 05:13 PM (ENxvy)

222 215 210
Avocados, cilantro, garlic, lime, jalapenos, cilantro, a tomatillo and a little salt makes fantastic sauce for enchiladas

Posted by: CrotchetyOldJarhead at November 12, 2017 05:11 PM (oLTNb)

More cilantro!
Posted by: Joy of Cooking at November 12, 2017 05:12 PM (zCyNd)

You mean soap flakes. Has no business in food.

Posted by: Insomniac at November 12, 2017 05:13 PM (NWiLs)

223 Chanterelles ! Kind of the season now.

Posted by: runner at November 12, 2017 05:13 PM (QC/4S)

224 >>You said cilantro twice in that enchilada recipe.

Takes a lot of cilantro to cover up the avocado taste.

Posted by: JackStraw at November 12, 2017 05:14 PM (/tuJf)

225 Oh bluebell I would give anything for a foot massage right now!

Posted by: Jewells45can handle your jewels at November 12, 2017 05:14 PM (CNHr1)

226 I have to wonder if the people who don't like avocado had a bad experience with a misguided 'more must be better' preparation. A thin schmeer of mashed avocado is creamy and keeps your BLT contents from making the toast soggy, a big horkin' slab of it is a really unpleasant thing to bite into. Panera has a salad that's otherwise tasty but comes with big stupid chunks of ripe avocado so it's like eating a salad that's also a minefield of big squishy pats of butter.

Posted by: hogmartin at November 12, 2017 05:14 PM (y87Qq)

227 Have a food question for the Horde.

What is MSG exactly? Is it basically just salt with a chemistry degree?

I remember also, back in the late 1970s/80s, there being a huge scare about MSG and how supposedly unhealthy it was. I believe today that scare is/was chalked up to racism against Asian-Americans.

Posted by: qdpsteve at November 12, 2017 05:14 PM (eMKNe)

228 Posted by: Anna Puma (HQCaR) at November 12, 2017 05:12 PM

Damn! You're right... double up everything but the cilantro and then have another Cerveza. It'll be fine.

Posted by: CrotchetyOldJarhead at November 12, 2017 05:14 PM (oLTNb)

229 There's a test they did some where on the internet where they tried storing avocados different ways and which one worked best. I think the 'store it with red onion' was the winner...but not positive.

Posted by: Tami at November 12, 2017 05:15 PM (Enq6K)

230 Oh bluebell I would give anything for a foot massage right now!
Posted by: Jewells45can handle your jewels at November 12, 2017 05:14 PM (CNHr1)
---------

Well, heck, where's Mr. Jewells? If he's not around, just soak your feet in warm water with Epsom salts, if you have them. You'll feel lots better.

Posted by: bluebell at November 12, 2017 05:15 PM (UoSKV)

231 You people are so persnickety. I hate veg, as a general rule, but I love Brussels sprouts! For me, all they need is butter and salt, although I wouldn't look askance at some of those toasted walnuts with 'em either.

Posted by: Peaches at November 12, 2017 05:15 PM (14URa)

232 Takes a lot of cilantro to cover up the avocado taste.
Posted by: JackStraw

Do what I do, just throw in a bar of Irish Spring. ;-)

(Just kidding, actually I like avocado. IMHO it's also great for making meals more filling without adding anything bad for you.)

Posted by: qdpsteve at November 12, 2017 05:15 PM (eMKNe)

233 MSG is basically magic synthetic seaweed dust.

Posted by: Walter Freeman at November 12, 2017 05:15 PM (I/iGu)

234 throws hands in air. eats guacamole.

Posted by: willow at November 12, 2017 05:07 PM (Zmz55)

That's a neat trick!
What is the color of your ceiling?

Throw your hands in the air!
Clean off the ceiling 'cause you didn't take care.

Posted by: Blanco Basura at November 12, 2017 05:16 PM (IcT7t)

235 Saut�ed with shallots, parsley

Posted by: runner at November 12, 2017 05:16 PM (QC/4S)

236 Extend fresh chopped chunky avocado guacamole with firm, well drained, crumbled tofu. For best results season the tofu and let rest overnight-then add guac at the last moment. Tastes better than cheating with sour cream. Serve in a hollowed out butternut squash bowl.

Waiting for pears to ripen and reach peak sugar is worth the wait. Waiting on peaches and nectarines to ripen sometimes ends in abject failure.
Posted by: 13times at November 12, 2017 04:57 PM (WHVu+)

Tofu? This is the food thread. Save that for the ass cake thread.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 05:16 PM (tbOMB)

237 ''If he's not around, just soak your feet in warm water with Epsom salts, if you have them.''

I think she means the Epsom Salts. I think.

Posted by: Pm Phrasing at November 12, 2017 05:16 PM (zCyNd)

238 230
Oh bluebell I would give anything for a foot massage right now!

Posted by: Jewells45can handle your jewels at November 12, 2017 05:14 PM (CNHr1)

Jewells, I did a ridiculous art show many years ago at the Javitz center in NY (concrete and high heels, very long day). Someone told me to sit on the side of the bathtub and alternate running really hot and really cold water on the feet. It's amazing. You should try it, it really works wonders.

Posted by: Peaches at November 12, 2017 05:17 PM (14URa)

239 I have to say, I can eat some strange stuff when I'm no-carbing. I was hungry, so I sent in the kitchen and got down a pyrex bowl, diced up some garlic and onion into it with some olive oil and micro-waved it for 2.5 minutes, then I cracked two eggs into the bowl and beat them with the onions, garlic, and oil. Then I stuffed the bowl full of kale, put a lid on the bowl and back into the microwave for 1.5 minutes to wilt the kale, tossed with Parmesan, flax meal, and salt. Eat.

Mrs928 is rolling her eyes at the concoction but it is filling, with a lot of taste, and almost zero carbs.

Posted by: Grump928(C) at November 12, 2017 05:17 PM (60v4h)

240 'I think the 'store it with red onion' was the winner'

I am NOT walking around with an avocado on my belt. What kind of stupid fashion is that anyway?

Posted by: Jiminy Cricket at November 12, 2017 05:17 PM (UdKB7)

241 I experimented this morning with making a Spanish torta, which is egg and potato thing.

I peeled and chopped three smallish potatoes and boiled them until they were just tender, and drained them,
I chopped an onion and some garlic finely and slow cooked it in the skillet with olive oil until it was clear and turning brown and pulled them off the burner to cool
I mixed 4 eggs and a tablespoon of greek yogurt together and let it sit.

I put the potatoes into another skillet with a chopped up slice of bacon to cook and brown covered at fairly low temperatures for about 5 minutes or so

I then mixed the cooled onions with the egg mixture, dumped the potatoes from the skillet in on top of the egg mixture stirred it just enough to cover teh potatoes in egg, and then poured it all into the still hot skillet.

I cooked it covered at very low temperature for about 6 minutes, until the sides and bottom were cooked, and then carefully slid it out onto a plate, and first inverting the skillet over the plate and then flipping the plate, the torta and the skillet right side up, I turned the torta over and cooked it another 5 minutes at very low temperature. (flipping it was the scary part)

It is supposed to be eaten cool, as part of the tapas thing, but it was a decent breakfast, and would have satisfied 3 or 4 people.

It needed pepper or something, and was nicer than a scramble.

Posted by: Kindltot at November 12, 2017 05:17 PM (2K6fY)

242 I used to think Brussel Sprouts were worst thing on planet. Then I tasted Cilantro.

Posted by: olddog in mo at November 12, 2017 05:17 PM (Dhht7)

243 Posted by: qdpsteve at November 12, 2017 05:14 PM (eMKNe)
--------
MonoSodium Glutimate.

Posted by: Weasel at November 12, 2017 05:18 PM (Sfs6o)

244 You people are so persnickety. I hate veg, as a general rule, but I love Brussels sprouts! For me, all they need is butter and salt, although I wouldn't look askance at some of those toasted walnuts with 'em either.

=

+ cranberry and some balsamic

Posted by: runner at November 12, 2017 05:18 PM (QC/4S)

245
Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 04:12 PM (tbOMB)

I love ham and potato dinners. I was eyeing some ham the other day, but they are so huge. We have to be prepared to eat it for a week.
Posted by: artisanal 'ette at November 12, 2017 04:51 PM (fceHP)

My mom's definition of eternity: "two people and one ham."

Posted by: Ladylibertarian at November 12, 2017 05:19 PM (TdMsT)

246 artisanal'ette- Have you tried any Argentine shrimp? They taste like little lobsters.
Posted by: Ben Had at November 12, 2017 04:58 PM (0LFn0)

No, I haven't. CBD mentioned them before too. I live on another planet where all seafood is flown in. I haven't seen them in my local haunts. But I may call or take a drive to a larger, more established seafood store in a larger city nearby and see if they have them.

Posted by: artisanal 'ette at November 12, 2017 05:19 PM (fceHP)

247 We use a lot of avocado. And, yes, they can skip the edible part. I find that also happens with nectarines, which are one of my favorite fruits.
Love Brussels sprouts roasted with a drizzle of olive oil and garlic until caramelized.

Posted by: Northernlurker at November 12, 2017 05:19 PM (nBr1j)

248 244 You people are so persnickety. I hate veg, as a general rule, but I love Brussels sprouts! For me, all they need is butter and salt, although I wouldn't look askance at some of those toasted walnuts with 'em either.

=

+ cranberry and some balsamic

Posted by: runner at November 12, 2017 05:18 PM (QC/4S)

+ Bacon and parmesan

Posted by: Tami at November 12, 2017 05:19 PM (Enq6K)

249 I would rather eat other people's toe jam than anything with balsamic. Ruins everything it touches, in my opinion. Oh, look who's persnickety now . . .

Posted by: Peaches at November 12, 2017 05:19 PM (14URa)

250 + Bacon and parmesan
Posted by: Tami at November 12, 2017 05:19 PM (Enq6K)

or prosciutto, instead of bacon - if you eat that sort of thin

Posted by: runner at November 12, 2017 05:20 PM (QC/4S)

251 WinnDixie has a good meat sale going on right now. 80/20 for 2.69/lb and strips for 4.99/lb.

My refrigerator is groaning.

We have .... The Meats!

Posted by: Grump928(C) at November 12, 2017 05:20 PM (60v4h)

252 Close it up folks, Peaches just killed everyone's appetite.

Posted by: Anna Puma (HQCaR) at November 12, 2017 05:21 PM (eBz9f)

253 would rather eat other people's toe jam than anything with balsamic. Ruins everything it touches, in my opinion. Oh, look who's persnickety now . . .

==

crappy balsamic will do that to people...

Posted by: runner at November 12, 2017 05:21 PM (QC/4S)

254 artisanal'ette- They will be well worth the trouble.

Posted by: Ben Had at November 12, 2017 05:21 PM (0LFn0)

255 Posted by: qdpsteve at November 12, 2017 05:14 PM (eMKNe)

MSG is just the distilled or synthesized compound that makes e.g. meat or mushrooms taste like they do. It occurs naturally in those foods anyway, and eating it as an additive is no more dangerous than, say, eating salt or sugar - the worst you could say is that it's not doing you any nutritional favors by itself.

Posted by: hogmartin at November 12, 2017 05:21 PM (y87Qq)

256 So a avocados, bunch of cilantro and a Brussels sprout walk into a bar, the bartender asks what will you boys having?

Posted by: Skip at November 12, 2017 05:22 PM (aC6Sd)

257 If you think Brussels sprouts are bad, try Rotterdam sprouts.

Posted by: horticulturist at November 12, 2017 05:22 PM (zCyNd)

258 yeah she did; 1000 demerits

Posted by: runner at November 12, 2017 05:22 PM (QC/4S)

259 The one thing all these Brussels sprouts recipes have in come is something to cover up the taste of the actual Brussels sprouts.

Posted by: JackStraw at November 12, 2017 05:22 PM (/tuJf)

260 I am not a foodie, not even slightly. But there is little I refuse to eat -maybe nothing.
My wife likes large green salads. I don't care for them.

Posted by: Northernlurker at November 12, 2017 05:22 PM (nBr1j)

261 I think she means the Epsom Salts. I think.
Posted by: Pm Phrasing at November 12, 2017 05:16 PM (zCyNd)
---------

Tami said it best: We don't do phrasing on Dildo threads.

Posted by: bluebell at November 12, 2017 05:22 PM (UoSKV)

262 I have a great recipe for avocado - wrap in aluminum foil and throw it at that yappy dog that's annoying you.

Posted by: runner at November 12, 2017 05:00 PM (QC/4S)

lol, I read your comment to my husband (he laughed too), then he said "people don't like avocados!?"

we're watching Twitch on our big screen

some guy has been playing for 16 1/2 hours and plans on staying for 30 for some competition. Crazy. Guys got Cian colored hair, some accent, maybe German.

Crazy!

Posted by: artisanal 'ette at November 12, 2017 05:22 PM (fceHP)

263 The problem with Brussel sprouts is that there is never enough bacon in the recipe. And avocado.

Posted by: goon at November 12, 2017 05:22 PM (EaQ6/)

264 Balsamic toe jam with avocado slices may not be all bad.......

Posted by: Hairyback Guy at November 12, 2017 05:22 PM (nUkMr)

265 184 I'm beginning to wonder if the nurse dropped you on your head when you were born.

Posted by: bluebell

Repeatedly. On purpose. I'm pretty sure that's what happened to me; my shaved head somewhat resembles an avocado.

Posted by: GnuBreed at November 12, 2017 05:22 PM (0ogQG)

266 I would rather eat other people's toe jam than anything with balsamic.

I've never eaten my own toe jam, let alone someone else's toe jam but I bet that stuff tastes like lima beans.

Posted by: CrotchetyOldJarhead at November 12, 2017 05:22 PM (oLTNb)

267 Maybe if an avocado with small seeds could be genetically engineered, that would help it succeed? The birds would prefer it to sweet fruits like apples and oranges. It would be their LCHF diet and would give them GAINZZZ.

Posted by: Steve and Cold Bear at November 12, 2017 05:23 PM (/qEW2)

268 257 If you think Brussels sprouts are bad, try Rotterdam sprouts.
Posted by: horticulturist at November 12, 2017 05:22 PM (zCyNd)

+++

Well that sounds just about horrible.

Posted by: washrivergal at November 12, 2017 05:23 PM (tcwn1)

269 I've got a real Thanksgiving problem this year because I can't find pearl onions anywhere. I absolutely HAVE to make creamed onions too.

I suppose I'll have to drive all the way up to the big city (Roanoke VA) to look. Last time I did that I had to go to about six stores before I could find enough.

My MIL used to make creamed onions with full-size ones cut up. Her recipe was a bit different from mine but it was very good. I wonder if I should try using normal onions.

Any suggestions? If I try that, should I use regular onions, sweet onions, white onions???? Those are the kind that are available here.

Posted by: Margarita DeVille at November 12, 2017 05:23 PM (0jtPF)

270 If you keep 1 or 2 seeds from the avacados in your guac, it'll keep longer. Brown bag the green ones from the store for 2 days and they'll ripen up faster.

Posted by: Beerslinger at November 12, 2017 05:23 PM (kqPAN)

271 When the cookbook goes into sale mode. Is there a way to add a ckeckbox for Ace''s tipjar? All the info would already be there as far as banking. So an easy click contribution. I get that that may not be possible just an idea.

Posted by: X-ray at November 12, 2017 05:23 PM (qCyRm)

272 CBD- fist bump on the Argentine shrimp. Melted garlic butter and avocado slices on the side.

Posted by: Ben Had at November 12, 2017 05:23 PM (0LFn0)

273 WeaselDog likes Fritos.

Posted by: Weasel at November 12, 2017 05:23 PM (Sfs6o)

274 Mr. Jewells has never mastered the art of a foot massage. But he did vaccum while I was gone today and we got take out for dinner, so it's all good.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:24 PM (CNHr1)

275 256
So a avocados, bunch of cilantro and a Brussels sprout walk into a bar, the bartender asks what will you boys having?

Posted by: Skip at November 12, 2017 05:22 PM (aC6Sd)
And they said, where all the white women at?

Posted by: Peaches at November 12, 2017 05:24 PM (14URa)

276 Posted by: ghost of hallelujah at November 12, 2017 04:43 PM (oAY8z)

Only outside of TX is a jalapeno is considered a true pepper

Posted by: sofa saver at November 12, 2017 05:24 PM (4u7kU)

277 What makes a nice, different breakfast-if you like avocado -is to toast up a slice of high fiber/flax bread
and place on top of that some ripe tomato, avocado slices and some minced garlic. On top of that goes a poached egg, salt and pepper. The protein in the egg and the fat in the avocado usually keep you from being hungry before lunch-plus garlic adds in weight loss.
Posted by: FenelonSpoke at November 12, 2017 04:54 PM (8+Ozj)

That sounds delicious.

That is somewhere else I use avocado's, in omelets.

I guess I eat a lot of avocado's now that I think of it.

Posted by: artisanal 'ette at November 12, 2017 05:24 PM (fceHP)

278 I love ham and potato dinners. I was eyeing some ham the other day, but they are so huge. We have to be prepared to eat it for a week.
Posted by: artisanal 'ette at November 12, 2017 04:51 PM (fceHP)

Freeze dome with the bone. Ham and beans soup, with cornbread and fresh onions, pickled jalapenos, and cilantro for garnish.

My mouth is watering. Could throw some chopped avocado in there, too.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 05:24 PM (tbOMB)

279 249 I would rather eat other people's toe jam than anything with balsamic. Ruins everything it touches, in my opinion. Oh, look who's persnickety now . . .
Posted by: Peaches at November 12, 2017 05:19 PM (14URa)

I agree totally. I have tried and tried to like balsamic vinegar, but I just don't.

Posted by: Ladylibertarian at November 12, 2017 05:24 PM (TdMsT)

280 Costco sells 6 avocados in a bag for approximately $7.00. Not a bad deal. Plus they're damn near a super food in terms of health benefits.

Posted by: bound4er at November 12, 2017 05:24 PM (quNCR)

281 146 ... Fenelon, That breakfast sounds delicious. The only thing I would change is to use two slices. :-)

Posted by: JTB at November 12, 2017 05:24 PM (V+03K)

282 Brusell sprouts halved, rocked in olive oil and salt with bacon wrapped around them and roasted are divine. But what isn't with bacon? Other than pie..

Posted by: Beerslinger at November 12, 2017 05:25 PM (kqPAN)

283 Margarita, I'm trying to remember if Costco carries pearl onions around Thanksgiving time. Is there one in Roanoke? Around here, I know Giant carries them. Any chance of a Wegman's or Harris Teeter's? Those would probably have them.

Posted by: bluebell at November 12, 2017 05:25 PM (UoSKV)

284 269 I've got a real Thanksgiving problem this year because I can't find pearl onions anywhere. I absolutely HAVE to make creamed onions too.

I suppose I'll have to drive all the way up to the big city (Roanoke VA) to look. Last time I did that I had to go to about six stores before I could find enough.

My MIL used to make creamed onions with full-size ones cut up. Her recipe was a bit different from mine but it was very good. I wonder if I should try using normal onions.

Any suggestions? If I try that, should I use regular onions, sweet onions, white onions???? Those are the kind that are available here.
Posted by: Margarita DeVille at November 12, 2017 05:23 PM (0jtPF)

You can generally get pearl onions in the freezer section. They are just fine for a creamed onion recipe.

Posted by: Ladylibertarian at November 12, 2017 05:26 PM (TdMsT)

285 My grocery store does avocado sales as five for five bucks.

I always feel bad for the people who don't understand that you don't actually have to buy five to get the sale price.

Posted by: Walter Freeman at November 12, 2017 05:26 PM (I/iGu)

286 But he did vaccum while I was gone today
Posted by: Jewells45can handle your jewels at November 12, 2017 05:24 PM (CNHr1)

Ban this woman !!

Posted by: sofa saver at November 12, 2017 05:26 PM (4u7kU)

287 Toe jam improves if the donor has been eating Brussels sprouts and avocado.

Posted by: Northernlurker at November 12, 2017 05:26 PM (nBr1j)

288 I've been known to subsist on a meal of a caprese salad with fresh basil and a balsamic reduction for days on end.

Posted by: JackStraw at November 12, 2017 05:27 PM (/tuJf)

289 Posted by: JTB at November 12, 2017 05:24 PM (V+03K)

You could do that too. Easier to pick up instead of eating it with a knife and fork.

Posted by: FenelonSpoke at November 12, 2017 05:27 PM (8+Ozj)

290
271 When the cookbook goes into sale mode. Is there a way to add a ckeckbox for Ace''s tipjar? All the info would already be there as far as banking. So an easy click contribution. I get that that may not be possible just an idea.
Posted by: X-ray at November 12, 2017 05:23 PM (qCyRm)
---------
Sales and distribution for the cookbook will be via Amazon.

Posted by: Weasel at November 12, 2017 05:27 PM (Sfs6o)

291 @284: "You can generally get pearl onions in the freezer section. They are just fine for a creamed onion recipe."

I was going recommend that as well, but be careful 'cause they tend to sell out quickly this time of year too.

Posted by: Walter Freeman at November 12, 2017 05:27 PM (I/iGu)

292 MDV, check the freezer section for pearl onions. Also, sometimes hidden in produce near garlic and shallots.

Posted by: Mrs JTB at November 12, 2017 05:27 PM (V+03K)

293 So a avocados, bunch of cilantro and a Brussels sprout walk into a bar, the bartender asks what will you boys having?

Posted by: Skip at November 12, 2017 05:22 PM (aC6Sd)

And they said, where all the white women at?

Posted by: Peaches at November 12, 2017 05:24 PM (14URa)

At that point, the cilantro leaves, the avocado turns a funny shade of green, and the Brussels sprout gets steamed.

Posted by: the bartender at November 12, 2017 05:27 PM (zCyNd)

294 Posted by: Margarita DeVille at November 12, 2017 05:23 PM (0jtPF)

+++

That brings back memories. My mother used to do the creamed onions for Thanksgiving. Seems I have seen jars of those pearl onions in stores, but can't remember where.

Posted by: washrivergal at November 12, 2017 05:27 PM (tcwn1)

295
My grocery store does avocado sales as five for five bucks.

I always feel bad for the people who don't understand that you don't actually have to buy five to get the sale price.

Posted by: Walter Freeman at November 12, 2017 05:26 PM (I/iGu)

Nobody should have to PAY for avocados!!!!

Posted by: Bernie 2020 at November 12, 2017 05:28 PM (zCyNd)

296 Have a food question for the Horde.

What is MSG exactly? Is it basically just salt with a chemistry degree?

I remember also, back in the late 1970s/80s, there being a huge
scare about MSG and how supposedly unhealthy it was. I believe today
that scare is/was chalked up to racism against Asian-Americans.
Posted by: qdpsteve at November 12, 2017 05:14 PM (eMKNe)

MSG is found naturally in things like soy sauce and miso and other fermented soy products.
It was found, extracted and synthesized by the Japanese, and is used as a flavor enhancer.

Later work on it shows it is part of a complex that is called the "fifth" or "sixth" or whatever flavor, Umami, that adds to the others which are . . . sweet, salt, camphor, and the others that i can't think of right now.

It is a flavor in things like anchovies, miso, those not-salty but similar richness flavors.

Posted by: Kindltot at November 12, 2017 05:28 PM (2K6fY)

297 I've been known to subsist on a meal of a caprese salad with fresh basil and a balsamic reduction for days on end.

If you can get good spek or coppa to go with it, that's all you need.

Posted by: CrotchetyOldJarhead at November 12, 2017 05:30 PM (oLTNb)

298 So riddle me this, dear foodies -what is umami?

Posted by: Northernlurker at November 12, 2017 05:30 PM (nBr1j)

299 Wow, thanks everyone for the info.

Kindltot, didn't know that about umami.

Posted by: qdpsteve at November 12, 2017 05:30 PM (eMKNe)

300 The first time I could choke down some brussel sprouts was when they were roasted w/ olive oil and bacon in oven. Balsamic vinegar may have been involved, but no toe jam.

Posted by: olddog in mo at November 12, 2017 05:30 PM (Dhht7)

301 Pearl onions- Look in your martini glass.

Posted by: Ben Had at November 12, 2017 05:31 PM (0LFn0)

302 @295: "Nobody should have to PAY for avocados!!!!"

From a chicken in every pot to free avocado toast for all in four generations.

Posted by: Walter Freeman at November 12, 2017 05:31 PM (I/iGu)

303 174 ... Jewels, Glad the craft fair went well. But you should not smoke. It might keep you from holding another glass of booze!

Posted by: JTB at November 12, 2017 05:32 PM (V+03K)

304 Later work on it shows it is part of a complex that is called the "fifth" or "sixth" or whatever flavor, Umami, that adds to the others which are . . . sweet, salt, camphor, and the others that i can't think of right now.

Posted by: Kindltot at November 12, 2017 05:28 PM (2K6fY)

Salt, sweet, bitter, sour, umami.

Did you know?!!?! You actually detect all flavors with every part of your tongue, but scientists to this day can't figure out why people keep insisting that different parts of the tongue can only detect certain tastes - to the point where there are acually diagrams of your tongue that show the "different" regions! STRANGE BUT TRUE!

Posted by: hogmartin at November 12, 2017 05:33 PM (y87Qq)

305 I cut my finger cutting up ingredients for an omelette this morning. I put a small splash of fish sauce in. Smells like toe jam but it does good things for the flavor.

Posted by: Northernlurker at November 12, 2017 05:33 PM (nBr1j)

306 If you're going to plan on using avocados, you have to roll the dice. Get some a few days, a week in advance, and put them in a brown paper bag to ripen. You have to check them every day and hope you guessed right on the timing. You can get some on different days to have a chance at coming up with some ripe ones.

Posted by: Monty James at November 12, 2017 05:35 PM (gKOMX)

307 So riddle me this, dear foodies -what is umami?
Posted by: Northernlurker at November 12, 2017 05:30 PM (nBr1j)

Soy sauce. Gravy. Roast beef. Mushrooms. That kind of meaty flavor.

Posted by: hogmartin at November 12, 2017 05:35 PM (y87Qq)

308 Umami and udaddi got together and made uyunguns

Posted by: Jiminy Cricket at November 12, 2017 05:36 PM (UdKB7)

309 >>I cut my finger cutting up ingredients for an omelette this morning. I put a small splash of fish sauce in. Smells like toe jam but it does good things for the flavor.

I assume you're talking about the omelette and not your cut cause that would be weird.

Posted by: JackStraw at November 12, 2017 05:36 PM (/tuJf)

310 Umami = made up stuff... or some kind of sensation you get on your tongue when you eat that brown gravy that comes in a package.

Posted by: CrotchetyOldJarhead at November 12, 2017 05:36 PM (oLTNb)

311 307 So riddle me this, dear foodies -what is umami?
Posted by: Northernlurker at November 12, 2017 05:30 PM (nBr1j)

Soy sauce. Gravy. Roast beef. Mushrooms. That kind of meaty flavor.
Posted by: hogmartin at November 12, 2017 05:35 PM (y87Qq)

Umami means 'deliciousness', IIRC. It is savory-ness.

Posted by: Aetius451AD at November 12, 2017 05:36 PM (ycWCI)

312 I would rather eat other people's toe jam than
anything with balsamic. Ruins everything it touches, in my opinion. Oh,
look who's persnickety now . . .
Posted by: Peaches at November 12, 2017 05:19 PM (14URa)

Toe Jam has the same micro-organisms as are found as the aging organism in some types of cheese.
Mmmmm, artisanal cheese, nom!

Try olive oil and basalmic vinegar and dip your day-old bread in it, especially a french bread. Now that is half a meal

Posted by: Kindltot at November 12, 2017 05:37 PM (2K6fY)

313 Yes, jackstraw I am talking about the omelette. I don't like the smell of fish sauce but it does add something positive to the flavor.

Posted by: Northernlurker at November 12, 2017 05:37 PM (nBr1j)

314 I know JTB.. I really want to quit but honestly I only smoke about 5 or 6 a day.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:38 PM (CNHr1)

315 I always feel bad for the people who don't understand that you don't actually have to buy five to get the sale price.
Posted by: Walter Freeman at November 12, 2017 05:26 PM (I/iGu)

in my store they have gone nasty about this. It says if you don't buy 3 or 4 or w/e, you have to pay full price, and it shows you what you'll pay... tricks people who think it doesn't matter

then for other sales, they will say you can only buy 6 or 8 or w/e MAX, then you buy at regular price again after you hit the MAX.

Posted by: artisanal 'ette at November 12, 2017 05:39 PM (fceHP)

316 Avocado, toms from garden (if possible), and chives of any sort or young green onion and fresh mozzarella w/ olive oil and cider vinegar, salt and pepper. No chives then use basil.

I rarely have all on hand so only avocado is essential.

Pokey likes guac and alfalfa!

Posted by: Gumby at November 12, 2017 05:39 PM (e/Yiq)

317 look who's persnickety now . .

I thought persnickledoodles were a type of cookie.

Posted by: Northernlurker at November 12, 2017 05:39 PM (nBr1j)

318 305. Nom pla - fish-sauce - plus a splash of lime juice, plus a bit of garlic = what future MIL puts on EVERY. SINGLE. THING she cooks. But it really is God's own cooking condiment.

Posted by: Apple Fritters While Rome Burns at November 12, 2017 05:39 PM (fA1SL)

319 What if you accidentally found out that a few drops of your own blood made any dish irresistible to others. Like they would pay hundreds of dollars a plate for it irresistible.

Would you bleed yourself for the money?

Posted by: Grump928(C) at November 12, 2017 05:39 PM (60v4h)

320 I would rather eat other people's toe jam than
anything with balsamic. Ruins everything it touches, in my opinion. Oh,
look who's persnickety now . . .
Posted by: Peaches at November 12, 2017 05:19 PM (14URa)

ah, too bad
balsamic is great in so many recipes
it's one of the foods of the gods

Posted by: artisanal 'ette at November 12, 2017 05:40 PM (fceHP)

321 Sales and distribution for the cookbook will be via Amazon.
Posted by: Weasel at November 12, 2017 05:27 PM (Sfs6o)

Than You for the response. And that will mean less typing in info for me. I'll just go to the tipjar today since I'm due.

Posted by: X-ray at November 12, 2017 05:40 PM (qCyRm)

322 319 What if you accidentally found out that a few drops of your own blood made any dish irresistible to others. Like they would pay hundreds of dollars a plate for it irresistible.

Would you bleed yourself for the money?
Posted by: Grump928(C) at November 12, 2017 05:39 PM (60v4h)

Wasn't that an episode of Grimm?

Posted by: Aetius451AD at November 12, 2017 05:40 PM (ycWCI)

323 I used to tell people that Umami was one of the alternate "colors" for charmed quarks.

Up, down, strange, umami and westchester.

Posted by: Kindltot at November 12, 2017 05:40 PM (2K6fY)

324 I really want to quit but honestly I only smoke about 5 or 6 a day.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:38 PM (CNHr1)
I keep it at 8-10 a day and it doesn't worry me a bit.

Posted by: Peaches at November 12, 2017 05:40 PM (14URa)

325 I used to grow avocados and tend an avocado grove when I was in high school, and the trick to ripening/not ripening avocados is whether a piece of the stem remains. We used to trim the avocado stems almost flush with the avocado itself before taking them to the local co-op.

Btw, if you want a good shoulder workout, spend the day holding a ten foot pole at arm's length while you use the cutter to drop three or four avocados in the bag underneath the cutter.

Posted by: Deplorable Jay Guevara at November 12, 2017 05:41 PM (YqDXo)

326 Aetius, your comment reminds me...

There's a funny episode of King of Queens where Doug and Carrie get sick of always watching their friends Deacon and Kelly's kids, and want some time alone. So they pawn Carrie's crazy meddling live-in father, Arthur, off on them to go places.

Of course, the only rule is, don't give Arthur anything spicy to eat. So of course Arthur insists on eating spicy food.

When Deacon & Kelly bring back Arthur with a horrific case of diarrhea because they allowed him to eat spicy, Doug & Carrie then decide to up the ante by, whenever they watch the kids, letting them do... unsavory things (like watch R-rated horror flicks, or in the case of one of Deacon's sons, play with Carrie's makeup).

Anyway, there's a great scene where Deacon & Kelly take Arthur to a hole-in-the-wall Mexican place. Arthur picks up a bottle of hot sauce and asks, "what does 'caliente' mean??"

Deacon replies, "it means, 'delicious.'"

Posted by: qdpsteve at November 12, 2017 05:41 PM (eMKNe)

327 What if it was your wife's blood?

You could make a good Twilight Zone out of this.

Posted by: Grump928(C) at November 12, 2017 05:42 PM (60v4h)

328 Would you bleed yourself for the money?

Posted by: Grump928(C) at November 12, 2017 05:39 PM (60v4h)

Yes.

Posted by: MeAgyn Kelly at November 12, 2017 05:42 PM (zCyNd)

329 What if you accidentally found out that a few drops of your own blood made any dish irresistible to others. Like they would pay hundreds of dollars a plate for it irresistible.

Would you bleed yourself for the money?
Posted by: Grump928(C) at November 12, 2017 05:39 PM (60v4h)

I watched this goofy video about salt and pepper today,

Why Salt & Pepper?
https://www.youtube.com/watch?time_continue=2&v=yzBIarGJjHk

it talks about when certain people/tribes got their salt intake from drinking blood

Posted by: artisanal 'ette at November 12, 2017 05:42 PM (fceHP)

330 'Would you bleed yourself for the money?'

Does it have to be blood?

Posted by: Harvey at November 12, 2017 05:42 PM (UdKB7)

331 >>Would you bleed yourself for the money?

Don't we already?

Posted by: JackStraw at November 12, 2017 05:43 PM (/tuJf)

332 Wow, this Kirkland egg nog booze is fuckin' awesome. Although, hmmmmmm, suddenly I'm doing the hard stuff. What's next, oxycontin??

Posted by: Peaches at November 12, 2017 05:43 PM (14URa)

333 162 I rotate them every day when I check them.
Posted by: GnuBreed at November 12, 2017 05:00 PM (0ogQG)

Yup, that's my trick too for successfully ripening avocados and stone fruit.

Posted by: Splunge at November 12, 2017 05:43 PM (Vb4BV)

334
but it is filling, with a lot of taste

It ought to be -- it's everything but the sink.

Posted by: Soothsayer -- That's class! at November 12, 2017 05:43 PM (ENxvy)

335 Posted by: X-ray at November 12, 2017 05:40 PM (qCyRm)
--------
Sure. We considered (far about 3 minutes) some alternatives to Amazon but they all involved more money and headaches.

Posted by: Weasel at November 12, 2017 05:44 PM (Sfs6o)

336 Would you bleed yourself for the money?'

Does it have to be blood?
Posted by: Harvey at November 12, 2017 05:42 PM (UdKB7)

Would you leave Harvey Weinstein alone with a green salad and a hot waitress?

Posted by: Northernlurker at November 12, 2017 05:44 PM (nBr1j)

337 283 Margarita, I'm trying to remember if Costco carries pearl onions around Thanksgiving time. Is there one in Roanoke? Around here, I know Giant carries them. Any chance of a Wegman's or Harris Teeter's? Those would probably have them.
Posted by: bluebell at November 12, 2017 05:25 PM (UoSKV)
----------------------
284
You can generally get pearl onions in the freezer section. They are just fine for a creamed onion recipe.
Posted by: Ladylibertarian at November 12, 2017 05:26 PM (TdMsT)
----------------------------------------------------

None of the above stores, I fear.
They used to have the frozen ones at Kroger but don't anymore. But I'm glad you reminded me of that because I haven't checked the frozen section at other stores.
Thanks!

Posted by: Margarita DeVille at November 12, 2017 05:44 PM (0jtPF)

338 333
162 I rotate them every day when I check them.

Posted by: GnuBreed at November 12, 2017 05:00 PM (0ogQG)

Helps with the asymmetrical situation, too.

Posted by: A. Bear at November 12, 2017 05:44 PM (zCyNd)

339
Wow, this Kirkland egg nog booze is fuckin' awesome. Although, hmmmmmm, suddenly I'm doing the hard stuff. What's next, oxycontin??
Posted by: Peaches

You got a chicken on your back!

Posted by: Bertram Cabot, Jr. at November 12, 2017 05:44 PM (IqV8l)

340 332 Wow, this Kirkland egg nog booze is fuckin' awesome. Although, hmmmmmm, suddenly I'm doing the hard stuff. What's next, oxycontin??
Posted by: Peaches at November 12, 2017 05:43 PM (14URa)

Not Jagermeister shots, I hope.

Posted by: Splunge at November 12, 2017 05:44 PM (Vb4BV)

341 Don't take the car Peaches!! YOU'LL KILL YOURSELF!!!!!!!1!!

;-)

(spoof of an old PSA on alcoholism)

Posted by: qdpsteve at November 12, 2017 05:45 PM (eMKNe)

342 Deacon replies, "it means, 'delicious.'"
Posted by: qdpsteve at November 12, 2017 05:41 PM (eMKNe)

lol!! I love that show.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:45 PM (CNHr1)

343 A Christmas the last few years, I have been giving Mrs928 citrus trees. We now have three laden Satsumas. She just told me hint hint that we don't need any more Satsumas but hint hint wouldn't lemon and blood oranges be nice.

Posted by: Grump928(C) at November 12, 2017 05:46 PM (60v4h)

344 Anybody else ever see these late-night ads for DealDash.com?? Gotta love 'em.

"I got this brand new 2017 Rolls Royce Countach for 12 cents at DealDash.com!!!" :-P

Posted by: qdpsteve at November 12, 2017 05:46 PM (eMKNe)

345 Repeatedly. On purpose. I'm pretty sure that's what happened to me; my shaved head somewhat resembles an avocado.
Posted by: GnuBreed at November 12, 2017 05:22 PM (0ogQG)

Steer clear of zombie willow.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 05:46 PM (tbOMB)

346 You got a chicken on your back!

HE'S EVERYWHERE HE'S EVERYWHERE!

Posted by: Grump928(C) at November 12, 2017 05:46 PM (60v4h)

347 MSG is found naturally in things like soy sauce and miso and other fermented soy products.
It was found, extracted and synthesized by the Japanese, and is used as a flavor enhancer.

Monosodium glutamate is merely the sodium salt of glutamic acid, one of the 20 naturally-occurring amino acids. Since the pKa of glutamatic acid is about that of acetic acid (ca. 4), outside of the stomach glutamic acid exists as the salt, glutamate, with whatever counter ions are around.

In short, no biggie.

Posted by: Deplorable Jay Guevara at November 12, 2017 05:46 PM (YqDXo)

348 Whack-a-mole: cumin, or no?

Posted by: hogmartin at November 12, 2017 05:47 PM (y87Qq)

349 George Takei is not guilty! It was the Russkies!

https://tinyurl.com/yajwbjnl

Posted by: Anonosaurus Wrecks, I'm Dreaming of a White Privilege at November 12, 2017 05:47 PM (Nwg0u)

350 Jewells, yup. Some of those episodes are fantastic.

Posted by: qdpsteve at November 12, 2017 05:47 PM (eMKNe)

351 301 Pearl onions- Look in your martini glass.
Posted by: Ben Had at November 12, 2017 05:31 PM (0LFn0)
------------------------
Not the pickled ones, you blithering fool!
Those are tasty little suckers though, with or without the gin.

Posted by: Margarita DeVille at November 12, 2017 05:47 PM (0jtPF)

352 The local produce place had 50 pound boxes of russet potatoes for $5. (I bought one on geezer day when I get 10% off). These are some of the biggest potatoes I've ever seen. Nice bakers. The same place boxes up the bruised apples and sells those for $5 a box. We make applesauce out of them.

Posted by: Notsothoreau at November 12, 2017 05:47 PM (Lqy/e)

353 Margarita, if you come up empty, let me know. I can send you some from here Priority Mail. Sometimes it's worth it to find those blessed memories.

Posted by: bluebell at November 12, 2017 05:48 PM (UoSKV)

354 >>Monosodium glutamate is merely the sodium salt of glutamic acid, one of the 20 naturally-occurring amino acids. Since the pKa of glutamatic acid is about that of acetic acid (ca. 4), outside of the stomach glutamic acid exists as the salt, glutamate, with whatever counter ions are around.

When you say it like that, yummy.

Posted by: JackStraw at November 12, 2017 05:48 PM (/tuJf)

355 All this talk of blood, Aestius did you make it past the "Obsession" episode of Star Trek?

Posted by: Anna Puma (HQCaR) at November 12, 2017 05:49 PM (eBz9f)

356 blood oranges be nice.

Posted by: Grump928(C) at November 12, 2017 05:46 PM (60v4h)
Blood oranges are the tits of the citrus family. Go there, Grump, go there now.

Posted by: Peaches at November 12, 2017 05:49 PM (14URa)

357 I agree with th fish sauce...sparingly of course and lime jus or rice vinegar as the tart.

Posted by: Pokey at November 12, 2017 05:49 PM (e/Yiq)

358 173 If you've ever visited Southern Calif. you would notice how many fruit trees in people's yards that are just sagging with oranges, lemons, avocados, plums, etc. - much of which just falls to the ground.
Posted by: washrivergal at November 12, 2017 05:04 PM (tcwn1)

Where they attract rats.

Ask me how I know.

Posted by: Deplorable Jay Guevara at November 12, 2017 05:51 PM (YqDXo)

359 354 >>Monosodium glutamate is merely the sodium salt of glutamic acid, one of the 20 naturally-occurring amino acids. Since the pKa of glutamatic acid is about that of acetic acid (ca. 4), outside of the stomach glutamic acid exists as the salt, glutamate, with whatever counter ions are around.

When you say it like that, yummy.
Posted by: JackStraw at November 12, 2017 05:48 PM (/tuJf)

LOL!

I posted that because people act as though MSG is sodium cyanide.

Posted by: Deplorable Jay Guevara at November 12, 2017 05:52 PM (YqDXo)

360
Just made the wife a tenderloin with lots of fish sauce on it. She likes fish sauce. As long as I don't tell her it has fish sauce on it she will continue to like tenderloin prepared that way.

I am keeping secrets from my wife. Am I a 'cheater'?

Anyone have the url for ashleymadison dot com?

Posted by: Ace Tractor Seat Supply at November 12, 2017 05:52 PM (ajiE5)

361 I only smoke about 5 or 6 a day.

Posted by: Jewells45can handle your jewels at November 12, 2017 05:38

Good on you, Jewell. Looking forward to day when I get to that level.

Posted by: olddog in mo at November 12, 2017 05:52 PM (Dhht7)

362 Now never had a blood orange but guess it would be very good, I like oranges and all it's cousins

Posted by: Skip at November 12, 2017 05:53 PM (aC6Sd)

363 Is anyone monitoring William Shatner or Walter Koenig's feeds to see their reactions to the lastest Takei travails?

Posted by: Anna Puma (HQCaR) at November 12, 2017 05:54 PM (eBz9f)

364 Blood oranges are the tits of the citrus family. Go there, Grump, go there now.

Heh.

Posted by: Grump928(C) at November 12, 2017 05:54 PM (60v4h)

365 Margarita, if you can't find locally....although the shipping's a bit steep.

http://tinyurl.com/yb8l74vl

Also, would you mind sharing your recipe. I've never made them before.

Posted by: Tami at November 12, 2017 05:55 PM (Enq6K)

366 355 All this talk of blood, Aestius did you make it past the "Obsession" episode of Star Trek?
Posted by: Anna Puma (HQCaR) at November 12, 2017 05:49 PM (eBz9f)

I did! Then watched Doomsday Machine and Tholian Web.

They laid down for a nap and had possibly the most bizarre dream I have ever had. I am still writing down plot elements. It felt like a nightmare, but then as I wrote it down, I am just wondering wth my psyche was having to drink last night.

Posted by: Aetius451AD at November 12, 2017 05:55 PM (ycWCI)

367 First, there are only Haas avocados all others are not avocados.

Second use a brown paper sack and place avo and sack in a cool dark ares to expedite the ripening.

Third, when you think an avocado is still too hard, it is probably good to eat.

Posted by: Jukin the Deplorable and Profoundly Unserious at November 12, 2017 05:56 PM (3BFzK)

368
Heh.

Posted by: Grump928(C) at November 12, 2017 05:54 PM (60v4h)
And if you do lemons, Meyer lemons are pretty cool, too.

Posted by: Peaches at November 12, 2017 05:56 PM (14URa)

369 Anna, I've heard Shatner and Takei won't speak to each other.

Posted by: qdpsteve at November 12, 2017 05:56 PM (eMKNe)

370 I used to tell people that Umami was one of the alternate "colors" for charmed quarks.

Up, down, strange, umami and westchester.
Posted by: Kindltot at November 12, 2017 05:40 PM (2K6fY)

good analogy, or a qubit, because it lies between two spectrums in the fuzzy area

The cookbook Discovering Global Cuisines has an extensive section just on Umami (Big Taste). Just before that, an entire section on salts. (CBD has scanned copies of these he might want to post one day if people are interested - unless it's a no-no for rights, because I shared this with him a while ago)

If you cook a lot, and like to expand your repertoire, this is a good book to have on hand.

Discovering Global Cuisines: Traditional Flavors and Techniques
by Nancy Krcek Allen
Link: http://a.co/dGGdi7b

it's a bit pricey, but worth it, imho

It's a student book purchase for those learning to be chef's.

The other section I liked was called Partnerships.

For example, Rabbit, red wine, and chocolate

Cheddar cheese, beer, and mustard

Tomato, vodka and cream

Lamb, tomato, artichoke

etc.

Here's the book's blurb:

With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it's most popular and intriguing styles.

Now, we need to have dinner.

bon appetit y'all!

Posted by: artisanal 'ette at November 12, 2017 05:56 PM (fceHP)

371 As for me, I would *love* to see Takei persecuted into oblivion over his allegations. He's a sanctimonious little pig.

Posted by: qdpsteve at November 12, 2017 05:56 PM (eMKNe)

372 LOL!

I posted that because people act as though MSG is sodium cyanide.
Posted by: Deplorable Jay Guevara at November 12, 2017 05:52 PM (YqDXo)

We used MSG as a food additive. Also I&G, which I am not sure what the chemical name was right now. Gave the same effect.

Posted by: Aetius451AD at November 12, 2017 05:57 PM (ycWCI)

373 I leave the HQ and come back to blood in the recipe.

Is that cannibalism? I mean, you're not eating the source, just the source's blood. Who's gonna miss a few pints?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 12, 2017 05:57 PM (VTMWE)

374 I made an apple pie today. I sure do admire you gourmands. My tastebuds are simpler.

Posted by: ALH at November 12, 2017 05:58 PM (pFB4a)

375 As for me, I would *love* to see Takei persecuted into oblivion over his allegations. He's a sanctimonious little pig.

Posted by: qdpsteve at November 12, 2017 05:56 PM (eMKNe)
Oui, moi aussi! He's been an annoying little shitbag for years now. Take. Him. Down.

Posted by: Peaches at November 12, 2017 05:58 PM (14URa)

376 And if you do lemons, Meyer lemons are pretty cool, too.

That's what she requested. I've been meaning to plant a pair of All-in-one Almond Trees for a couple of years. I like the idea of have a few hundred pounds of almonds for free to roast.

Posted by: Grump928(C) at November 12, 2017 05:59 PM (60v4h)

377 Peaches, yup. Some people just can't handle success, and Takei is one of them.

Posted by: qdpsteve at November 12, 2017 05:59 PM (eMKNe)

378 Oh, also Ultimate Computer.

Posted by: Aetius451AD at November 12, 2017 05:59 PM (ycWCI)

379 Skewered lamb Takei with a nice Merlot.

Posted by: Ben Had at November 12, 2017 06:00 PM (0LFn0)

380 Avocados are not expensive around here, although the price fluctuates. $1 to $1.5 each usually.

I almost always can find a perfectly ripe one as well.. I don't eat them myself, but my wife does.. She is amazed that I can pick out perfect avocados..

The Chicago area, especially out here in the burbs, has had a growth spurt in recent years of grocery chains with huge produce sections.

A couple of them cater to the immigrant populations that have exploded out here.. Hispanic items and Indian/Pakistani/Chinese favorites abound. One store near me has a fresh herbs section that is probably 30 feet long by itself! It's amazing the variety and freshness available these days. The success of these smaller chains have forced the bigger older ones to beef up their offerings as well.

Posted by: Chi-Town Jerry at November 12, 2017 06:00 PM (5tSKk)

381 I like the idea of have a few hundred pounds of almonds for free to roast.
Posted by: Grump928(C) at November 12, 2017 05:59 PM (60v4h)
------------

Will you marry me?

Posted by: bluebell at November 12, 2017 06:00 PM (UoSKV)

382 I know the difference in flavor between a regular ole onion and a red onion --- but what's the deal with white onions? Anybody ever eat those?
Why do they exist?

Posted by: Margarita DeVille at November 12, 2017 06:01 PM (0jtPF)

383 381 I like the idea of have a few hundred pounds of almonds for free to roast.
Posted by: Grump928(C) at November 12, 2017 05:59 PM (60v4h)
------------

Will you marry me?

Posted by: bluebell at November 12, 2017 06:00 PM (UoSKV)

C'est L'amour.

Posted by: Aetius451AD at November 12, 2017 06:01 PM (ycWCI)

384 but what's the deal with white onions? Anybody ever eat those?

Why do they exist?

Posted by: Margarita DeVille at November 12, 2017 06:01 PM (0jtPF)
Far as I can tell they're the same as the yellows. Very different from a red.

Posted by: Peaches at November 12, 2017 06:02 PM (14URa)

385 Mainly it's Takei I think.

He apparently was embittered first when Green Beret production ran long and he feels Koenig's character stole scenes that should have been his. But not sure how true that was when production was wrapping up on "Turnabout Intruder" and the whole cast was still having fun but also going to miss the other actors, will have to check source but it might have been Dee or Nimoy who described them as a happy family.

Then there is, as Shatner now admits, his ego as Kirk taking over the movies and crowding out the other characters which Takei resented and so did others like Koenig who told Bill to his face unlike Takei who never did but whined to others.

Posted by: Anna Puma (HQCaR) at November 12, 2017 06:02 PM (eBz9f)

386 Yuck - I've never liked avocados, although I grew up in a place on So-Cal where they were on the trees in everyone's back yard. Maybe it's a genetic thing. To me they always tasted oily and slimy at the same time.

A family legend regarding my paternal grandmother - the first time she ever fixed an avocado. A Brit, she took the usual method of a British cook with vegetables, and boiled the sucker for 40 minutes. My grandmother was teased about this for decades...

Posted by: Sgt. Mom at November 12, 2017 06:03 PM (xnmPy)

387 White onions are strong. I like them when cooking something pricy. Yellow onions tend toward sweet, and red are more like white, but are also more decorative.

Posted by: Pug Mahon at November 12, 2017 06:03 PM (JbBiZ)

388 384 but what's the deal with white onions? Anybody ever eat those?

Why do they exist?

Posted by: Margarita DeVille at November 12, 2017 06:01 PM (0jtPF)
Far as I can tell they're the same as the yellows. Very different from a red.
Posted by: Peaches at November 12, 2017 06:02 PM (14URa)

I have always found the white to have a slightly more muted onion flavor than the yellow. Might just be me.

Posted by: Aetius451AD at November 12, 2017 06:03 PM (ycWCI)

389 Margarita, they are usually sweeter than the yellow ones, especially the specialty ones like Vidalia. Oftentimes a recipe will specify white onions if they are to be eaten raw in the recipe.

Posted by: bluebell at November 12, 2017 06:04 PM (UoSKV)

390 A family legend regarding my paternal grandmother - the first time she ever fixed an avocado. A Brit, she took the usual method of a British cook with vegetables, and boiled the sucker for 40 minutes. My grandmother was teased about this for decades...
Posted by: Sgt. Mom at November 12, 2017 06:03 PM (xnmPy)

+++

OMG.

Posted by: washrivergal at November 12, 2017 06:04 PM (tcwn1)

391 Is anyone monitoring William Shatner or Walter Koenig's feeds to see their reactions to the lastest Takei travails?
Posted by: Anna Puma (HQCaR) at November 12, 2017 05:54 PM (eBz9f)

:: covers bluebell's ears ::

Posted by: hogmartin at November 12, 2017 06:04 PM (y87Qq)

392 Yay me. Survived the weekend. Now for the long drive home.

Posted by: rickb223 at November 12, 2017 06:04 PM (qcIWB)

393 Avocados....it pays to branch out where you look for them. In our area it's what we call "the used food store" where is the only place to get them at perfection EVERY time. It's Grocery Outlet that sells damaged box or can food, new products by major companies or nearly out of date stuff. You might never shop at one of those but go look for avocados.

Depending on the time of year they are 5 for $5 or 3 for $5, never more and always the largest we can find. Never get a rotten one and never too unripe.

Posted by: doug at November 12, 2017 06:04 PM (89il5)

394 Pricy is spicy

Posted by: Pug Mahon at November 12, 2017 06:05 PM (JbBiZ)

395 *waves to All Hail Eris*

Glad to see you made it. Yeah it has been interesting the commentary. Last night's movie thread was Star Trek: The Motion Picture.

Posted by: Anna Puma (HQCaR) at November 12, 2017 06:05 PM (eBz9f)

396 :: covers bluebell's ears ::
Posted by: hogmartin at November 12, 2017 06:04 PM (y87Qq)
----------

Ha! For some reason that one didn't bother me. Unlike the bold entrails at the top of the page.

Posted by: bluebell at November 12, 2017 06:05 PM (UoSKV)

397 374 I made an apple pie today...
Posted by: ALH

With cheddar?

Posted by: n at November 12, 2017 06:05 PM (KOc2K)

398 My grandmother was teased about this for decades...

Posted by: Sgt. Mom at November 12, 2017 06:03 PM (xnmPy)
Too funny! Boiled avocado . . .

Posted by: Peaches at November 12, 2017 06:06 PM (14URa)

399 Thanks for the answers on the whites.
I think I'll buy one and check it out.

You'd think that someone who has reached the grand old age of 29 would have done this before!

Posted by: Margarita DeVille at November 12, 2017 06:07 PM (0jtPF)

400 For all your avocado needs!

Posted by: Abe Froman, avocado king of Chicago at November 12, 2017 06:07 PM (zCyNd)

401 You'd think that someone who has reached the grand old age of 29 would have done this before!
Posted by: Margarita DeVille at November 12, 2017 06:07 PM (0jtPF)
------------

You need to reach the grand old age of 29 and one week, like me, before you can learn this stuff.

Do let me know if you want me to send you some pearl onions.

Posted by: bluebell at November 12, 2017 06:08 PM (UoSKV)

402 Men's dessert contest at church today: A lime cheesecake for me and little wild blackberry pie for my son.

Good turnout so didn't even get a bite of ours before they disappeared.

Posted by: doug at November 12, 2017 06:08 PM (89il5)

403 You'd think that someone who has reached the grand old age of 29 would have done this before!

Posted by: Margarita DeVille at November 12, 2017 06:07 PM (0jtPF)
I had no idea that you are a baby . . . you are wise beyond your years, grasshopperess.

Posted by: Peaches at November 12, 2017 06:08 PM (14URa)

404 Aple fritters @ 318---fish sauce, baby. goes with everything not sweet. Like pie, cereal, oreos, milk, etc. Keep a bottle next to the stovetop.

Posted by: Eromero at November 12, 2017 06:09 PM (zLDYs)

405 Red onions for chopping up and eating raw, as in guacamole

White onions when you want that oniony bite, as in a slice of raw onion on your burger, or for chopping up and cooking when you want some overt onion in the mix.

Yellow onions for soft onion effects when cooking. I never eat them raw, myself. I find them a little boring and usually use white onions when cooking, except when I want more sweetness or it doesn't really matter.

Posted by: Splunge at November 12, 2017 06:10 PM (Vb4BV)

406 404. Yep. It's even in my personal version of paprikash now

Posted by: Apple Fritters While Rome Burns at November 12, 2017 06:10 PM (fA1SL)

407 Ugh, gots to stop with that egg nog booze business. Good thing I have an ample supply of quasi-legal substances and a bic lighter. Yeah, still gots the hash. :-)

Posted by: Peaches at November 12, 2017 06:10 PM (14URa)

408 Please don't willow that . . .

Posted by: Peaches at November 12, 2017 06:11 PM (14URa)

409 406
404. Yep. It's even in my personal version of paprikash now

Posted by: Apple Fritters While Rome Burns at November 12, 2017 06:10 PM (fA1SL)

Authentic only if fish sauce made from carp.

Posted by: cuisine of old Budapest at November 12, 2017 06:13 PM (zCyNd)

410 408 Please don't willow that . . .
Posted by: Peaches at November 12, 2017 06:11 PM (14URa)

Not yet, evidently. The long, buzzing shadow of CBD has passed you over for now...

Posted by: Aetius451AD at November 12, 2017 06:13 PM (ycWCI)

411 "Doomsday Machine" is always a good episode. The crushing burden of command combined with guilt while dealing with what seems an unstoppable enemy.

Posted by: Anna Puma (HQCaR) at November 12, 2017 06:13 PM (eBz9f)

412 I probably shouldn't say this in public lest it trigger someone but.....the secret ingredient in my World Famous potato soup is avocado.
Well, that and a crap-ton of garlic.
Oh, and potatoes.
It's a Colombian/Panamanian thing.

But really, you can "boil avocado" in that sense.

Posted by: Margarita DeVille at November 12, 2017 06:14 PM (0jtPF)

413
qdpsteve, if you like Dealdash ads you'll love this one:

https://www.youtube.com/watch?v=_C-CRVUaHiY

Posted by: Soothsayer -- That's class! at November 12, 2017 06:15 PM (ENxvy)

414 Peaches are you settled in and all? How's life??

Posted by: Jewells45can handle your jewels at November 12, 2017 06:15 PM (CNHr1)

415 Sooth, thanks!

Posted by: qdpsteve at November 12, 2017 06:16 PM (eMKNe)

416 Soothsayer, here's some sites where I found deals even better than the ones at DealDash:

brokeanddesperate.net
stolenfromthemafia.com
theschizophrenicseller.com

Posted by: qdpsteve at November 12, 2017 06:17 PM (eMKNe)

417 But really, you can "boil avocado" in that sense.

Posted by: Margarita DeVille at November 12, 2017 06:14 PM (0jtPF)

Try it with Zatarain's Louisiana Avocado and Crawfish Boil.

Posted by: Cajun Chef at November 12, 2017 06:17 PM (zCyNd)

418 412 I probably shouldn't say this in public lest it trigger someone but.....the secret ingredient in my World Famous potato soup is avocado.
Well, that and a crap-ton of garlic.
Oh, and potatoes.
It's a Colombian/Panamanian thing.

But really, you can "boil avocado" in that sense.
Posted by: Margarita DeVille at November 12, 2017 06:14 PM (0jtPF)

+++

You put it like that, it sounds really good.

Posted by: washrivergal at November 12, 2017 06:17 PM (tcwn1)

419 403---I had no idea that you are a baby . . . you are wise beyond your years, grasshopperess.
Posted by: Peaches at November 12, 2017 06:08 PM (14URa)
------------------------
What is even more amazing is that I have a kid older than me!!!

Posted by: Margarita DeVille at November 12, 2017 06:18 PM (0jtPF)

420 411 "Doomsday Machine" is always a good episode. The crushing burden of command combined with guilt while dealing with what seems an unstoppable enemy.
Posted by: Anna Puma (HQCaR) at November 12, 2017 06:13 PM (eBz9f)

The evil, burnt cornucopia of death!

Posted by: Aetius451AD at November 12, 2017 06:18 PM (ycWCI)

421 I visited the dirt poor country of Malawi in Africa in 2003 on a church mission.

The natives could stand in a wilting corn field in a drought and tell you they are starving, without noticing that they were also standing under an avocado tree absolutely laden with delicious head-sized avos that taste better than anything you could ever get in California or S. America.

Weird people.

Someday I will go back there with an empty 747 and bring back a load of those monstrous things and sell em for 20 bucks per here.

My perfect meal, by the way, is a whole diced Avo and a lightly seared tuna steak. Nothing better on this earth.

Posted by: Sharkman at November 12, 2017 06:18 PM (K2hsm)

422 414
Peaches are you settled in and all? How's life??

Posted by: Jewells45can handle your jewels at November 12, 2017 06:15 PM (CNHr1)
Working hard on it, my dear. Finally hung some artwork today, made me soooo happy. Yesterday I put together the guest bed (only 800,000 screws!) and this morning deployed the mattress-in-the-box. I am literally a set of sheets away from welcoming guests. Not even picky, it would just be so grand to have company.

Posted by: Peaches at November 12, 2017 06:19 PM (14URa)

423 Kindltot, if you are still around....don't rinse the anchovies!

Posted by: CharlieBrown'sDildo at November 12, 2017 06:19 PM (wYseH)

424 Diced avocado is also an excellent topper for tortilla soup.

Posted by: Tammy al-Thor at November 12, 2017 06:20 PM (irQk/)

425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?

Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

426 Working hard on it, my dear. Finally hung some artwork today, made me soooo happy. Yesterday I put together the guest bed (only 800,000 screws!) and this morning deployed the mattress-in-the-box. I am literally a set of sheets away from welcoming guests. Not even picky, it would just be so grand to have company.
Posted by: Peaches at November 12, 2017 06:19 PM (14URa)

800,000 screws huh? What about the nails for your more... special guests?

Posted by: Aetius451AD at November 12, 2017 06:21 PM (ycWCI)

427 What is even more amazing is that I have a kid older than me!!!

Posted by: Margarita DeVille at November 12, 2017 06:18 PM (0jtPF)
When you're young, there is literally nothing you can't do. Most people don't realize that until it's too late.

Posted by: Peaches at November 12, 2017 06:21 PM (14URa)

428 425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

+++

LOL! Yeah, go ahead.

Posted by: washrivergal at November 12, 2017 06:21 PM (tcwn1)

429 I'm just clarifying some stock at the moment. Beyond that I got nuthin' for the food thread.

Posted by: RedMindBlueState at November 12, 2017 06:21 PM (kr5PN)

430 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel

Do you want to be eligible for the early bird special at Forest Lawn? :-P

Posted by: qdpsteve at November 12, 2017 06:21 PM (eMKNe)

431 425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

No way that she would take as nice.

Posted by: Aetius451AD at November 12, 2017 06:21 PM (ycWCI)

432 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)
-----------

No, and don't you DARE tick that kind woman off until this cookbook is behind us. After that, you can take chances with your life if you want.

Posted by: bluebell at November 12, 2017 06:21 PM (UoSKV)

433 Ah. A fewd thread. Food is good, yo.

And I am back at home after my 4-day stint at the salt mines, so there's that.

Posted by: Alberta Oil Peon at November 12, 2017 06:21 PM (oPNmq)

434 800,000 screws huh? What about the nails for your more... special guests?

Posted by: Aetius451AD at November 12, 2017 06:21 PM (ycWCI)
No nails but I will tell you right out loud, I hope never to screw again.

Posted by: Peaches at November 12, 2017 06:22 PM (14URa)

435 433 Ah. A fewd thread. Food is good, yo.

And I am back at home after my 4-day stint at the salt mines, so there's that.
Posted by: Alberta Oil Peon at November 12, 2017 06:21 PM (oPNmq)

They dig wells for salt now? Amazing the times we live in.

Posted by: Aetius451AD at November 12, 2017 06:22 PM (ycWCI)

436 397 374 I made an apple pie today...
Posted by: ALH

With cheddar?
Posted by: n at November 12, 2017 06:05 PM (KOc2K)

No. Mayfield Homemade Vanilla Ice Cream.

Posted by: ALH at November 12, 2017 06:23 PM (pFB4a)

437 I made Chicken Avocado Enchiladas last night. They are yummy!

I think I submitted the recipe to bluebell for the cookbook.

Posted by: Tami at November 12, 2017 06:23 PM (Enq6K)

438 >>The natives could stand in a wilting corn field in a drought and tell you they are starving, without noticing that they were also standing under an avocado tree absolutely laden with delicious head-sized avos that taste better than anything you could ever get in California or S. America

They saw them. They'd rather starve.

I can relate.

Posted by: JackStraw at November 12, 2017 06:23 PM (/tuJf)

439 425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

Yeah go to the neighborhood bar to get a drink.

Posted by: X-ray at November 12, 2017 06:23 PM (qCyRm)

440 Posted by: Aetius451AD at November 12, 2017 06:21 PM (ycWCI)
No nails but I will tell you right out loud, I hope never to screw again.
Posted by: Peaches at November 12, 2017 06:22 PM (14URa)

*nods appreciatively*

Posted by: 10th century religious hermit at November 12, 2017 06:23 PM (ycWCI)

441 You did, Tami! I was editing it just today. I took out the anchovies, hope you don't mind.

Kidding! I left them in.

Kidding!

Posted by: bluebell at November 12, 2017 06:23 PM (UoSKV)

442 I've never tried avocados or guacamole. It looks like baby poo to me.

ALH does not eat weird looking shit.

Posted by: ALH at November 12, 2017 06:24 PM (pFB4a)

443
And I am back at home after my 4-day stint at the salt mines, so there's that.
Posted by: Alberta Oil Peon at November 12, 2017 06:21 PM (oPNmq)

+++

I take it little Pogo goes with you? Very cute dog.

Posted by: washrivergal at November 12, 2017 06:24 PM (tcwn1)

444 425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?

Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

I hear bluebell has given her shiv lessons...but g'head.

Let's see what happens....

Posted by: Tami at November 12, 2017 06:24 PM (Enq6K)

445 405
....White onions when you want that oniony bite, as in a slice of raw onion on your burger, or for chopping up and cooking when you want some overt onion in the mix......

Posted by: Splunge at November 12, 2017 06:10 PM (Vb4BV)
-------------------------
That sounds like it be the right choice for creamed onion dish if I can't find the babies. I need an overtly oniony stock for the sauce.

I'm going to test this.

Posted by: Margarita DeVille at November 12, 2017 06:24 PM (0jtPF)

446 No nails but I will tell you right out loud, I hope never to screw again.
Posted by: Peaches at November 12, 2017 06:22 PM

Have my social life, Peaches. You'll be fine.

Posted by: RedMindBlueState at November 12, 2017 06:25 PM (kr5PN)

447 I think I submitted the recipe to bluebell for the cookbook.

Posted by: Tami at November 12, 2017 06:23 PM (Enq6K)

*slides assortment of shivs off of prison bed*

Yeah. It's right here.

Posted by: The Lesbian (gay for the stay) in Adjoining Cell at November 12, 2017 06:26 PM (ajiE5)

448 Oh no, white onions are very much milder than yellow, we get them mostly and hardly ever yellow, next often Vidalia

Posted by: Skip at November 12, 2017 06:26 PM (aC6Sd)

449 Weasel @ 425- No there is not way to tell a woman to be quiet. If they are on some kind of dope and screaming cusswords, I usually tell them to use their indie voice and Sunday school language. That's about all you can do. Except cuff them and throw them in the backseat. And that's never fun for anybody.

Posted by: Eromero at November 12, 2017 06:27 PM (zLDYs)

450 That's good Peaches!

Posted by: Jewells45can handle your jewels at November 12, 2017 06:27 PM (CNHr1)

451 450
That's good Peaches!

Posted by: Jewells45can handle your jewels at November 12, 2017 06:27 PM (CNHr1)
The hot water/cold water thing? It should be a catholic saint. Makes perfect sense, though.

Posted by: Peaches at November 12, 2017 06:29 PM (14URa)

452 Weasel, if you go that direction all I can say is, it was nice knowing you.

Posted by: Jewells45can handle your jewels at November 12, 2017 06:29 PM (CNHr1)

453 Must be the local varieties. Here, white onions are cleaner but sharper, yellows are a little sweeter. I'd use white for a stir-fry or dicing into omelettes, yellows for sweating down or roasting.

Posted by: hogmartin at November 12, 2017 06:30 PM (y87Qq)

454 osted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

Perhaps there is a reason shes being loud ?

Posted by: Golfman at November 12, 2017 06:31 PM (ybo/7)

455 425 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?

Posted by: Weasel at November 12, 2017 06:20 PM (Sfs6o)

Yes, it's called alimony.

Posted by: Peaches at November 12, 2017 06:31 PM (14URa)

456 >>>but what's the deal with white onions? Anybody ever eat those?
Why do they exist?<<<

Don't listen to all of these crazy people with their crazy colored onions. Just stick with green onions and you'll be fine.

Posted by: Fritz at November 12, 2017 06:31 PM (wCs6c)

457 Never get a rotten one and never too unripe.
Posted by: doug

Interesting.

Posted by: flounder, rebel, vulgarian, deplorable, winner at November 12, 2017 06:32 PM (tbOMB)

458 Oh. Pixy does not like new updates punctuation

Posted by: Golfman at November 12, 2017 06:32 PM (ybo/7)

459 Fritz, so you're a Booker T & the MGs fan too eh? ;-)

Posted by: qdpsteve at November 12, 2017 06:32 PM (eMKNe)

460
noodie kazoo

Posted by: Soothsayer -- That's class! at November 12, 2017 06:35 PM (ENxvy)

461 o/t , for all you iApple owners, new update available; supposed to take care of that freak spellcheck that was running amok. that thing was out of control!

Posted by: runner at November 12, 2017 06:36 PM (QC/4S)

462 5 Is there a polite way to tell WeaselWoman she's too noisy while doing her chores?
Posted by: Weasel
---------
Hahahahahahaha!!! It would be like telling you that your rifle is too noisy , FWIW...

Posted by: lin-duh at November 12, 2017 06:37 PM (kufk0)

463 It depends but sometimes I use leeks.

Posted by: Ben Had at November 12, 2017 06:37 PM (hBiRp)

464 *fist bumps ben had* I love using leeks too

Posted by: lin-duh at November 12, 2017 06:39 PM (kufk0)

465 >>>
Fritz, so you're a Booker T the MGs fan too eh? ;-)<<<

Yes, thanks for that, btw.

Posted by: Fritz at November 12, 2017 06:39 PM (wCs6c)

466 I find the best way to ripen an avocado is to put it in a brown paper bag and check the softness each day. Has never failed me. And yes, they're way to pricey. I only buy them when they're on sale for a buck a pop. And fwiw, the cartels famously extort the major produce farmers in Mexico. A few sheckles of every avocado you buy ends up in their pockets.

Posted by: OittaBoro at November 12, 2017 06:39 PM (F/Su3)

467
Posted by: runner at November 12, 2017 06:36 PM (QC/4S)

See golfman above.
New apostrophe. Ugh.

Posted by: Golfman at November 12, 2017 06:40 PM (ybo/7)

468 Look for Seckel and Comice pears. Forelles can be good too. Pears with more sugar are heavier. Boscs are nice for baking. And the red varieties tend to be sweeter.

Posted by: Notsothoreau at November 12, 2017 06:43 PM (Lqy/e)

469 Don't use depends and leaks in the same sentence.

Posted by: Grump928(C) at November 12, 2017 06:44 PM (60v4h)

470 I wish I had found this yesterday. It is from Beyond the Clouds: The Lifetime Trek of Walter "Matt' Jeffries by Richard L. Jeffries.

"On November 11, 1937, we attended a colorful Armistice Day celebration. The parade route terminated at Richmond's War Memorial, a carillion tower dedicated to those Virginians who died in the Great War. Bells atop the soaring structure attracted a crowd of thousands. Following patriotic speeches from a flag-draped platform, a volley of rifle shots and the sounding of taps signaled the conclusion of the solemn ceremonies. We departed the memorial in silence.

'Matt, you and Dick are unusually quiet. Is something troubling you?'

'We were just remembering what the general said at the War Memorial. He said the soldiers who died in the Great War may have died in vain. Is there going to be another war, Dad?'

'We pray not, son. However, he warned that something must be done to stop Germany and Japan's aggression. He urged all Americans to write their congressmen and insist that we rebuild our armed forces. He stressed that America must be better prepared...and he's right!'

Again we were reminded that we were growing up in troubling times. Still struggling from the Depression, Americans were in no mood for our nation to get involved in foreign aggressions."
pg. 154.

Matt Jeffries would join the Virginia National Guard and transferred to the Active Army on Feb 3, 1941. Then he joined the Army Air Force. In 1942 he became a flight engineer for B-17s assigned to the 301st Bombardment Group. He flew two combat missions over Europe. Then the 301st went to Africa. And Matt transferred to 11th ADG where he helped assemble B-25s, P-38s, B-17s, and P-40s. And he also continued to fly. Matt returned to the States in December 1944.

Of course Matt is most noted for is his working building the props and sets for Star Trek.

Posted by: Anna Puma (HQCaR) at November 12, 2017 06:48 PM (eBz9f)

471 Can't get anything passed you, Grump

Posted by: Ben Had at November 12, 2017 06:50 PM (hBiRp)

472 Well she stopped all the clatter to have dinner so I'm going to let it slide.

Posted by: Weasel at November 12, 2017 06:54 PM (Sfs6o)

473 Ace,

sent you an email with subject line "AVOCADOS!!!" - guaranteed to improve your ability to get perfect/near perfect avocados up to 95%.

give a read, let me know what you think.

The JG

Posted by: The Jacksonian Grouch at November 12, 2017 06:56 PM (0Zfu3)

474 jalape�o

Posted by: Anon Y. Mous at November 12, 2017 07:24 PM (FUu/Z)

475 Never squeeze an avocado. It will be bruised on that spot and rot accordingly. How To tell an avocado is perfect ? When it has just turned from green to brown, slightly pinch the thin end. If it is slightly pliiable. It's ripe. how to peel it? cut down to the pit the long way all the way around. Then turn it 90 degrees an repeat . Twist the halves and separate the segments. The remaining segment with the pit , use a knife pushing the pit away fro. You . Then the peels should come off easily peeling from.the marrow side first.

Posted by: Sleepyhedz at November 12, 2017 07:25 PM (dllbX)

476 Avocados are on sale for less than a dollar right now. Where I live, they ripen quickly, so I buy them green and rock hard, then watch them daily for turning dark. I used to think that almost black was the target, but that turned to be way overripe. So now it is just dark green, and I give it a little feel to the skin to get some pliability, and it is ready to eat.

Posted by: todd at November 12, 2017 07:50 PM (BdZSC)

477 I've been reading this blog for 15+ years...and it took the great avocado recipe discussion of '17 to speak up... apologies in advance...take a fresh loaf of sourdough, half a medium avocado, scooped with a spoon (of course), chunks of turkey and a thick slice of havarti...slather with mayo and s
team...P.S. cilantro is for cretins

Posted by: Fxdwg at November 12, 2017 08:29 PM (f5EVC)

478 Havarti without tomato? Say it aint so. That is screaming for some.

Posted by: doug at November 13, 2017 12:38 AM (89il5)

479 Down in South Florida the botanical gardens grow dozens upon dozens of varieties of avocados. Nurseries usually have dozens also, so it's hard to pick which ones to grow in your own yard. They taste differently, are of different sizes and shapes and colors. All are good!

I like to eat avocado just sliced with the most expensive olive oil and balsamic vinegar I can afford on them.

Posted by: StanFL at November 13, 2017 11:04 AM (CJE1q)

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