Food Thread: The Sins Of The Flesh Are Just Delightful!

I am a thigh man. Breasts are the tabula rasa of the chicken world, and while I love a nice plump one, they are better when stuffed with interesting things like cheese and ham. But thighs can stand on their own (SWIDT?). In addition to having more myoglobin and fat, they have that wonderful bone with the connective tissue that seems to melt into lusciousness with careful cooking.

They also stand up to an awful lot of heat, so it is difficult to overcook them. And if you bone them, they have a lot of surface area, so whatever marinade or rub you feel like using will quickly add tons of flavor.

My current method is a cilantro-based marinade for a day, then a slow roast on indirect heat on the grill, then a quick sear to make them nice and brown and crispy. I burn my tongue eating the first one off the grill.

******
Don't Eat Before Reading This: A New York chef spills some trade secrets.
That NY chef was, of course, Anthony Bourdain. And this article was the beginning of his literary and television career and his entrance into popular culture.

Even more despised than the Brunch People are the vegetarians. Serious cooks regard these members of the dining public—and their Hezbollah-like splinter faction, the vegans—as enemies of everything that’s good and decent in the human spirit. To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous.

He was a New York leftist, but how can you hate a guy who writes that!

In reality he was a bit of a libertarian, no doubt driven by his love of food and his frustration at the rampant regulation and nanny-statism that governs the food industry. Here is a "Reason" article about him, with a video interview of Bourdain that they did awhile ago. It's great, and has flashes of a budding conservative. Anthony Bourdain, Lover of Food and Enemy to All Tyrants, Has Died Too bad he didn't have more time to explore the ideas he was flirting with, instead of remaining for the most part in the hipster/Leftist bubble. But that really isn't fair, as is discussed in this article in The American Conservative... A Tale Of Two Tonys

Bourdain had, at least in this circumstance, an open mind, and was willing to admit that he was quite simply....wrong. The full video of the "Parts Unknown" episode is here....Anthony Bourdain Parts Unknown: West Virginia

I'll tell you a not-so-secret about Bourdain. He was a much better pundit and observer and critic than he was a chef. I have eaten in one of his restaurants, and it was underwhelming. But he sure knew good food, and embraced the joys of eating and gastronomy, both haute-cuisine and the equally pleasing basse-cuisine.

I'm not fooling myself though. After all, he is the guy who quite publicly said, "Fvck Trump." But he did have an observant and reasonable side too.

******
This was sent to me by commenter "PJ," who tried to put it in the comments but was stymied by...ummm...stuff. Anyway, it sounds good, aside from the blueberries, which is deeply disturbing to me, simply because I have never had blueberries and pork before. Not "syrup on French Toast" disturbing, but still.

Actually, I am sure it will work, because blueberries aren't all that sweet, and the their natural tartness will go nicely with the pork.

Pork Tenderloin With Port Wine Sauce

Ingredients

1 1/2 to 1 3/4 lb. pork tenderloin
Kosher salt
freshly ground black pepper
1 1/2 ts olive oil
1 tsp unsalted butter
2 tbs finely chopped shallots
1/2 c tawny port wine
3/4 c beef broth
1 pkg. blueberries
1 tbs light brown sugar
1 tbs raw sugar
1/2 ts cornstarch or flour
1/2 tsp freshly chopped thyme; OR
1/8 ts dried thyme; crushed

Instructions
Trim all visible fat and sinew off pork tenderloin. Sprinkle with salt and freshly ground black pepper. Sear in pan, then finish in oven at 425 for about 25 minutes.

Heat olive oil in large, heavy, nonstick skillet until shimmering. Stir in
unsalted butter.

Stir shallots into pan juices and sauté about 1 minute. Stir in port and
cook over Medium-High heat until wine becomes syrupy and has reduced at
least by half or more.

Combine broth and cornstarch and add to pan.
Stir in thyme and
bring to a boil. Add blueberries and sugar.

Cook until sauce has thickened.

Serve immediately with medallions nested in blueberry sauce.
Makes 4 servings.

******

My local market had a sale on thick sirloins this past week, and coincidentally there was a discussion on one of the ONTs about steaks, and sirloin was mentioned a lot. It is a nicely flavored cut, but all too often I find it riddled with connective tissue and fascia (the tough covering around muscles). That is not really a complaint, because for the price it is still a very good value. I need to be able to recognize the better cuts of sirloin or, absent some miraculous butcher gene magically expressing itself in my brain, learn how to trim it and excise the tough stuff. That is exactly the kid of project that my obsessive-compulsive side relishes, so expect a missive on "The Care And Trimming Of The Bovine Sirloin."

In the meantime I will happily grill sirloin steak, and use it as a great test bed for my BBQ rub.

******
Food and cooking tips, tender meatballs, really good jelly beans that aren't just cloyingly sweet, gefilte fish replacements, thick and fluffy pita and Browning Hi Powers: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Ah, there's my 4:00 dildo delivery!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:51 PM (JxMDl)

2 Yummy!

Posted by: NaughtyPine at June 17, 2018 03:51 PM (/+bwe)

3 I have lamb meatballs in the oven and I'm about to make green goddess sauce for them.

Fresh herbs, baby.

https://www.halfbakedharvest.com/greek-lamb-meatballs-with-avocado-goddess-sauce/

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:52 PM (JxMDl)

4 Ah, there's my 4:00 dildo delivery!
Posted by: All Hail Eris

Go on . . . .

Posted by: Tonypete at June 17, 2018 03:52 PM (9rIkM)

5 Happy Father's Day CBD!!! I hope your family treated you well today! Lovely thread.

I saw Anthony Bourdain meet and hunt with Ted Nugent, and he apparently had an awesome time. You can disagree and still be civil.

Except about syrup on French toast.

Posted by: moki at June 17, 2018 03:53 PM (V+V48)

6 It's too hot to cook, so I'm heating up lasagna. I don't know why, but homemade frozen lasagna always tastes even better than when I first made it, maybe the noodles soak up a bit more flavor before they freeze?

Posted by: NaughtyPine at June 17, 2018 03:55 PM (/+bwe)

7 That pork tenderloin recipe looks delicious. Fruit and pork together are wonderful.

Almost as good as maple syrup on French toast, which is only one of the delicious things I served my dad and my husband (and the rest of us) this morning for Father's Day.

C'mon CBD, you would have liked this maple syrup. It was aged in bourbon barrels.

Posted by: bluebell at June 17, 2018 03:55 PM (rhdgT)

8 1 pkg. blueberries

++++

How big of a package?

Posted by: Anon Y. Mous at June 17, 2018 03:56 PM (pvjTE)

9 Hard to get a good look at a Barista's thighs without getting caught.

Posted by: garrett at June 17, 2018 03:56 PM (3Dako)

10 Doing some stuffed pork chops, grilled veggies and popovers today.

Mmm.

Posted by: Blake - used bridge salesman at June 17, 2018 03:56 PM (THkA0)

11 I see I got willowed. Meh, after grilling most of the afternoon, Imma kick back and ease into Sunday evening with a coffee and kahlua. Happy Father's Day to all the 'rons who sired offspring!

Posted by: Concerned People's Front at June 17, 2018 03:56 PM (rdl6o)

12
You can disagree and still be civil.

After all, he is the guy who quite publicly said, "Fvck Trump."

OK

Posted by: Bertram Cabot, Jr. at June 17, 2018 03:56 PM (IqV8l)

13 CBD, I have a huge bunch of cilantro. Got that cilantro marinade recipe handy?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:57 PM (JxMDl)

14 The Bride uses currant/mustard sauce for a pork tenderloin she prepares.
I'll have to tip her to the idea of blueberries...

Posted by: browndog at June 17, 2018 03:57 PM (bGMOs)

15 How big of a package?
Posted by: Anon Y. Mous at June 17, 2018 03:56 PM (pvjTE)
----------

If PJ is not here, based on the quantities of the other ingredients I'd say a pint.

Posted by: bluebell at June 17, 2018 03:57 PM (rhdgT)

16 You call this a Food Thread?!? Pathetic! This is barely even a Light Snack Thread!

Posted by: Michael Moore at June 17, 2018 03:58 PM (4C0+v)

17 Eris, it's in the cookbook!

And I know you have one.

Posted by: bluebell at June 17, 2018 03:58 PM (rhdgT)

18 I think blueberries also have some pectin in them. Not much, but some. Makes for a nice glaze.

Posted by: garrett at June 17, 2018 03:58 PM (3Dako)

19 Just read a Salena Zito piece about Harvard students going on a tour of Trump Country Main Street. Their biases were similarly shattered.

Posted by: kallisto at June 17, 2018 03:58 PM (3nTd6)

20 I bought a loaf of bacon cheese bread the bakery made especially for Father's Day. Wouldn't that make great french toast with a bit of maple syrup?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:58 PM (JxMDl)

21 I am a thigh man. Breasts are...]

Breasts are amazing on baristas.

Thighs are the part of chicken you want to eat. Dark meat, flavorful, moist, hard to do poorly.

Chicken breasts are the turkey of the food world. Why does anyone like dry white meat?

Posted by: Bandersnatch at June 17, 2018 03:59 PM (fuK7c)

22 Eris, it's in the cookbook!

And I know you have one.
---
It was signed by you and Weasel! I cherish it.

I will go look it up right now.

Is it a chimichuri or something?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:59 PM (JxMDl)

23 >> Why does anyone like dry white meat?

It can open doors for you.

Posted by: Huma at June 17, 2018 03:59 PM (3Dako)

24 fuck

Posted by: Bandersnatch at June 17, 2018 04:00 PM (fuK7c)

25 My wife and I cook chicken thighs as much as possible. We do some excellent chicken tacos with thigh meat.

The only time we get breast meat is when we do a whole chicken on the grill.

Melt in your mouth tender and we manage to avoid drying out the breast meat.

Posted by: Blake - used bridge salesman at June 17, 2018 04:00 PM (THkA0)

26 Is it a chimichuri or something?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:59 PM (JxMDl)
---------

From what I recall, it sounds like it would look like that, if that makes sense.

He made the recipe up, I believe *danger* *danger* *danger*.

Posted by: bluebell at June 17, 2018 04:01 PM (rhdgT)

27 It's cool, BB, I like to experiment.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:01 PM (JxMDl)

28
Just read a Salena Zito piece about Harvard students going on a tour of Trump Country Main Street. Their biases were similarly shattered.
Posted by: kallisto

Did they make it home alive?

Posted by: Bertram Cabot, Jr. at June 17, 2018 04:01 PM (IqV8l)

29 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 03:57 PM (JxMDl)

email me and I'll send it along.

cbd dot aoshq at gmail dot com

Posted by: CharlieBrown'sDildo at June 17, 2018 04:02 PM (wYseH)

30 After son sang the praises of a Peruvian restaurant in Austin, made Once Upon a Chef's Peruvian Chicken with Green Sauce recipe. Amazing. The recipe calls for a whole chicken, but I am a thigh person, too and think it would be much better made with thighs. The green sauce is heavy on the cilantro and was delicious with the chicken, beef fajitas, and everything else we've put it on the last week. Highly recommended.

Kallisto--read Salena Zito's piece about the Harvard kids and it was indeed excellent. Loved the pictures.

Posted by: Art Rondolet of Malmsey at June 17, 2018 04:02 PM (S+f+m)

31 Well, Eris, if you experiment with that bacon-cheese-French-toast with maple syrup, you give me a shout and I'll be over the bridge in a heartbeat.

How's the twee little towne?

Posted by: bluebell at June 17, 2018 04:02 PM (rhdgT)

32 The chicken chili slow cooker recipe I have specs thigh meat. I've used all parts of the bird but based on CBDs write up I will try just thighs next time.

Posted by: kallisto at June 17, 2018 04:03 PM (3nTd6)

33 I tried to make chocolate filled croissants because I saw a video on YouTube. Looks like I need more practice. At least they're tasty.

Posted by: Polliwog the 'Ette at June 17, 2018 04:03 PM (rp9xB)

34 Interesting. Made top 10 after reading content on my phone.

So, with the phone handicap, counts as first, write?

Posted by: Blake - used bridge salesman at June 17, 2018 04:03 PM (THkA0)

35 Sins of the flesh?

You rang?

Posted by: Cannibal Bob at June 17, 2018 04:04 PM (2CQCl)

36 It's too hot to cook, so I'm heating up lasagna. I
don't know why, but homemade frozen lasagna always tastes even better
than when I first made it, maybe the noodles soak up a bit more flavor
before they freeze?

Posted by: NaughtyPine at June 17, 2018 03:55 PM

---

It is the same way with my chili and spaghetti. Left in the fridge for a day or two and it actually tastes better than it did fresh. Some sort of infusion process going on there.

Posted by: The Great White Scotsman at June 17, 2018 04:04 PM (+Dllb)

37 Me & Mrs. Jak are cooking three different soups, Avacado gazpacho, Albondigas, & Summer corn soup. We pair those with, yes, boneless skinless chicken breast or salmon ( for protein) along with fruit & steamed veg for about 7 days.

We usually lose around 10-12 lbs. Our goal is to do this more often and maintain our weight where we want it to be.

Posted by: Jak Sucio at June 17, 2018 04:06 PM (Y9uH4)

38 Just to fill out the chicken parts double entendre thing, Suzanne Vega "Ironbound".

"Fancy poultry parts sold here.
Breasts and thighs and hearts.
Backs are cheap and wings are nearly free.
Nearly free"

Song: https://youtu.be/84AvBsNXw7k

Posted by: Bandersnatch at June 17, 2018 04:06 PM (fuK7c)

39 33 chocolate croissants with coffee - one of life's beauteous pleasures.

You're ambitious to DIY!

IMHO

Posted by: kallisto at June 17, 2018 04:07 PM (3nTd6)

40 Just read a Salena Zito piece about Harvard students going on a tour of Trump Country Main Street. Their biases were similarly shattered.
Posted by: kallisto at June 17, 2018 03:58 PM

I loved that Zito didn't tell them that the majority of the people they met had voted for Trump until AFTER they finished their tour. Minds blown.

Also, my lasagna turned out to be stuffed peppers. I made them in March. Still tasty, but unexpected.

Posted by: NaughtyPine at June 17, 2018 04:08 PM (/+bwe)

41 Don't know if I mentioned this last week. I got a Victorinox 10.25 inch bread knife. This thing is the best I've used, it goes through even heavy crust cleanly with little effort. Above all, it is controllable, making it easy to do even thickness slices. It also does a good job on slicing firm meat. I had considered an electric slicer machine but the knife suits my needs better and at a fraction of the cost.

I did notice just now that the Amazon price is about 8 bucks higher than I paid less than two weeks ago.

Posted by: JTB at June 17, 2018 04:08 PM (V+03K)

42 Speak of the devil. Got thighs marinating right now. They will be going on the grill in under an hour.

Posted by: Club-footed Muslim with 3 fingers at June 17, 2018 04:09 PM (89T5c)

43 Off goatraper sock!

Posted by: Mr Aspirin Factory at June 17, 2018 04:10 PM (89T5c)

44 Off to Whole Paycheck now for shopping. I hope they have the delicious Cali white nectarines they had last year.

Posted by: kallisto at June 17, 2018 04:12 PM (3nTd6)

45 Did they make it home alive?
Posted by: Bertram Cabot, Jr. at June 17, 2018 04:01 PM (IqV8l)

[ banjos ] da Da Da dum dum [/banjos ]

Posted by: Fox2! at June 17, 2018 04:12 PM (brIR5)

46 Steak, potato, salad, stuffed mushrooms, pie, and a 2 hour nap.

The perfect Father's day meal. I shan't ask for more.

Posted by: freaked at June 17, 2018 04:12 PM (UdKB7)

47 It is the same way with my chili and spaghetti. Left in the fridge for a day or two and it actually tastes better than it did fresh. Some sort of infusion process going on there.
Posted by: The Great White Scotsman at June 17, 2018 04:04 PM

I had neighbors who wouldn't eat leftovers. The husband's parents moved in with them for a couple years and commented on how vegetable soup, pizza, and a lot of other foods taste darn good as leftovers. (Not surprising, the neighbors lost their house.)

Posted by: NaughtyPine at June 17, 2018 04:13 PM (/+bwe)

48 With all the breads I've been making lately I decided I didn't like the rolling pin I had. When I bought it I got the heaviest one possible, but I've come to realize since that it only takes a light touch to roll out dough. The metal pins attaching the handles had also rusted and were dropping powder onto the dough, which was gross. I decided I didn't want moving parts that rust this time so I got one of the tapered cylinder ones. I'd seen them used a lot on the different YouTube channels for small breads and have to say that I'm really liking how it works. Combined with a silicone rolling mat making tortillas and such has become almost fun.

Posted by: Polliwog the 'Ette at June 17, 2018 04:13 PM (rp9xB)

49 "You call this a Food Thread?!? Pathetic! This is barely even a Light Snack Thread!"

If you want content that will stick to your ribs you gotta cook it yourself.

Posted by: freaked at June 17, 2018 04:15 PM (UdKB7)

50 Meatloaf.

I use the two old fat ladies recipe just toned down bit.

Lasts all week and gets better with time in the fridge.

About 11 minutes in her fat ass makes the meat loaf.

https://www.youtube.com/watch?v=E9bI6Nz-qMc

Posted by: Hairyback Guy at June 17, 2018 04:15 PM (EoRCO)

51 The nice thing about cilantro is that if you run out, you can substitute an equal amount of Dial or Irish Spring, and no one will be able to tell the difference.

Posted by: Steve and Cold Bear at June 17, 2018 04:15 PM (/qEW2)

52 I prefer chicken thighs over breasts in many instances. Grilling, also Asian dishes, stir frys. They just have more flavor.

For the breasts, great for fried, like all chicken pieces, but also boneless and skinless breasts give a lot of solid meat for fingers and strips and other dishes that require pieces that hold up. Also, pounded down thin or opened and stuffed, I agree with CBD. And breaded or cheesed.

Posted by: artisanal 'ette at June 17, 2018 04:15 PM (fceHP)

53 Polliwog, I love making my own tortillas too. The only problem is when I do, we eat them. Like they're going out of style. Homemade tortillas are the best.

Posted by: bluebell at June 17, 2018 04:16 PM (rhdgT)

54 I tried to make chocolate filled croissants because I saw a video on YouTube. Looks like I need more practice. At least they're tasty.
Posted by: Polliwog the 'Ette at June 17, 2018 04:03 PM (rp9xB)

!

You made croissants?

...are you a wizard?

Posted by: hogmartin at June 17, 2018 04:16 PM (fZuhk)

55 Anthony Bourdain did a great bit in a Waffle House. I think it's been posted here; it's really worth finding online.
I am not sure if he expressed his opinion on French toast and syrup.

Posted by: m at June 17, 2018 04:16 PM (/TzhX)

56 Never got the Bourdain thing. A cranky short order cook.

Posted by: tu3031 at June 17, 2018 04:16 PM (O5Q3r)

57 53 Polliwog, I love making my own tortillas too. The only problem is when I do, we eat them. Like they're going out of style. Homemade tortillas are the best.

Posted by: bluebell at June 17, 2018 04:16 PM (rhdgT)
-------
*fistbump*

Posted by: Weasel at June 17, 2018 04:16 PM (MVjcR)

58 OMG people, dem lamb ballz! That avocado sauce!

I'm in heaven. No, Olympia.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:17 PM (JxMDl)

59 I am a thigh man.

Do you remove that weird tendon?

Posted by: weft cut-loop at June 17, 2018 04:17 PM (zfrbv)

60 43 Off goatraper sock!

Posted by: Mr Aspirin Factory at June 17, 2018 04:10 PM (89T5c)

++++

Does that mean you are finished with the goat?

Posted by: Achmed at June 17, 2018 04:17 PM (pvjTE)

61 THANK YOU, CBD, FOR COMING OUT AND SAYING TO THESE SPECIESIST BIGOTS THAT MEAT IS MURDER AND MURDER IS A SIN.

NOW IF ONLY YOU'D STOP PROVIDING RECIPES FOR MURDER.

Posted by: PETA at June 17, 2018 04:18 PM (4C0+v)

62 With an appropriate rub beforehand, a demi-glaze of maple syrup on chicken thighs just before pulling them from the grill can be excellent.

Posted by: Duncanthrax at June 17, 2018 04:19 PM (DMUuz)

63 44 Off to Whole Paycheck now for shopping. I hope they have the delicious Cali white nectarines they had last year.
Posted by: kallisto at June 17, 2018 04:12 PM (3nTd6)
----
Moomoo? Is that you?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:19 PM (JxMDl)

64 Howdy, Weasie - did you get down to WeaselAcres this weekend? How's the clearing going?

Posted by: bluebell at June 17, 2018 04:19 PM (rhdgT)

65 Posted by: kallisto at June 17, 2018 04:07 PM (3nTd6)

I adore chocolate croissants but not paying for them. I need to watch the video a couple more times, and maybe a couple others to see if they agree, to figure out which bits I need to do better.

Posted by: Polliwog the 'Ette at June 17, 2018 04:20 PM (rp9xB)

66 Albondigas is my very favorite word in Spanish.

One of the many with a Moorish derivation, IIRC.

Posted by: Art Rondolet of Malmsey at June 17, 2018 04:20 PM (S+f+m)

67 Homemade tortillas are the bomb. Right off the plancha.

Posted by: Mr Aspirin Factory at June 17, 2018 04:22 PM (89T5c)

68 I thought Incel was a train.

I know wrong thread. Put some ketchup on it.

Posted by: eleven at June 17, 2018 04:22 PM (+lOpA)

69 Posted by:�Polliwog the 'Ette�at June 17, 2018 04:13 PM (rp9xB)

I have one, and I agree. Easy to use and it works perfectly.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:22 PM (wYseH)

70 Albondigas is my very favorite word in Spanish.

One of the many with a Moorish derivation, IIRC.
Posted by: Art Rondolet of Malmsey at June 17, 2018 04:20 PM (S+f+m)

That's cultural appropriation!

Posted by: SJWs Everywhere at June 17, 2018 04:23 PM (4C0+v)

71 Posted by: NaughtyPine at June 17, 2018 04:13 PM (/+bwe)

I can't imagine not eating leftovers.

Posted by: Polliwog the 'Ette at June 17, 2018 04:23 PM (rp9xB)

72 64 Howdy, Weasie - did you get down to WeaselAcres this weekend? How's the clearing going?
Posted by: bluebell at June 17, 2018 04:19 PM (rhdgT)
--------
Nope. The tractor is in the shop getting some hydraulic stuff installed and the cleaning guy won't start until this week.Stayed home and worked on my chore list here. WW is out getting hamburger stuff for the grill tonight. How's things?

Posted by: Weasel at June 17, 2018 04:23 PM (MVjcR)

73 Why does anyone like dry white meat?
Posted by: Bandersnatch at June 17, 2018 03:59 PM

This.

Posted by: Nkechi Amare Diallo at June 17, 2018 04:23 PM (DMUuz)

74 67 Homemade tortillas are the bomb. Right off the plancha.
Posted by: Mr Aspirin Factory at June 17, 2018 04:22 PM (89T5c)

Store bought tortillas are so far from right it makes me sad. The flour ones anyway.

Posted by: eleven at June 17, 2018 04:23 PM (+lOpA)

75 Indian food is always better the second day.

Posted by: Mr Aspirin Factory at June 17, 2018 04:24 PM (89T5c)

76 Heidi got me Kettle Crispy Potato Chips for fathers day. Because I cannot have chips in the house. I'm addicted. So right now I have tequila on the rocks with lime wedge and a bowl of chips. I am in heaven.

Posted by: Cannibal Bob at June 17, 2018 04:24 PM (2CQCl)

77 Store bought tortillas are so far from right it makes me sad. The flour ones anyway.
Posted by: eleven at June 17, 2018 04:23 PM (+lOpA)
---------

Trader Joe's makes good flour tortillas, if there's one around you. My kids like the habanero lime ones.

And Weasel, things is good!

Posted by: bluebell at June 17, 2018 04:25 PM (rhdgT)

78
I watched a Bourdain episode about an islamic wedding and wanted to hurl chunks over his over-the-top pandering.

Once a junky, always a junky.

Posted by: Forgot My Nic at June 17, 2018 04:25 PM (LOgQ4)

79 Posted by: hogmartin at June 17, 2018 04:16 PM (fZuhk)

Not successfully. Not even very close, really.

Posted by: Polliwog the 'Ette at June 17, 2018 04:25 PM (rp9xB)

80 One of the many with a Moorish derivation, IIRC.
Posted by: Art Rondolet of Malmsey at June 17, 2018 04:20 PM (S+f+m)
---
Like "marsala" in Eyetalian.

Can Sicilians hold those marionette shows where Orlando Furioso kicks Moorish ass?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:26 PM (JxMDl)

81 "Albondigas"

Sagidnobla is not a word but should be.

Posted by: freaked at June 17, 2018 04:27 PM (UdKB7)

82 Lets have another meatball. Anyone else?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:27 PM (JxMDl)

83 Thanks, you printed it! Now I won't break the internet again.

Yes, bluebell, it's that pork and fruit combo again. We sort of lick the pan after dinner. I lay the pork on top so the blueberry color doesn't get on it. Looks all restaurant-y.

I use a package from the grocery store for the blueberries. And taste the gravy as you go along, you can make it sweeter or tarter.
Bon appetit!

Posted by: PJ at June 17, 2018 04:28 PM (qlTN9)

84 Posted by: bluebell at June 17, 2018 04:16 PM (rhdgT)

I usually make 16 for the 5 of us with the rule that everybody gets 3 (and I get the extra 1) until I make them again.

Posted by: Polliwog the 'Ette at June 17, 2018 04:28 PM (rp9xB)

85 56 Never got the Bourdain thing. A cranky short order cook.
Posted by: tu3031 at June 17, 2018 04:16 PM (O5Q3r)

I don't have a Bourdain thing. I just love Waffle House.

https://preview.tinyurl.com/y8ecarok

Posted by: m at June 17, 2018 04:28 PM (/TzhX)

86 Here's a recipe I tried this weekend, and the results were excellent!

Gingerbread Monkey Bread with Creamy Whiskey Maple Glaze

https://preview.tinyurl.com/y8gv6v6h

(you need to scroll down about 1/3 of the page for the recipe, if the barely-related TL;DR on top doesn't ring your bell)

Posted by: Duncanthrax at June 17, 2018 04:29 PM (DMUuz)

87 I could really go for some street tacos with....brains!

Posted by: Zombie Anthony Bourdain at June 17, 2018 04:29 PM (b4T8b)

88 We're just grilling a lot over in our house.

Lamb chops, fish, and pork, some chicken. For red meat steaks we've been grilling prime rib cuts lately.

But this weekend, sausages, bratwurst, and burgers.

We had a burger for lunch. It just happened to be a combo of veal, regular beef, and pork, which I keep around for meat pies. I tried some leftover bruschetta on the cheeseburger, which wasn't too bad. Next time I'll use some complementary seasonings in the meat, and more bruschetta. I had already tossed in some cumin, salt and pepper into the meat before deciding on the bruschetta, which kept it from being boring, but I would tweak it differently next time for a stronger marriage of flavors.

I've been making fun salads to serve with just about anything. I made a double batch of Waldorf Salad (been using the Professional Chef - the old one, base recipe and then just add to it). It's simple on a bed of greens. I almost always use Walnuts; my one chance to get fresh walnuts, although depending on dish, I may use pecans. I always use soaked plumped raisins over grapes, for example. And last night I cooked a pound of shrimp and we had Shrimp Waldorf Salad for dinner to offset the heavy brats for lunch. All served on lettuce.

I always forget about the waldorf until summer comes because it's cool and refreshing. A dessert type salad. A good way to get apples into your diet.

Slaw is my other go to salad to have with multiple meals and mix and match it. I will toss it on lunch wraps, or top fish tacos with it (depending on which slaw I make).

Grilling and salads. Summer is finally here.

Posted by: artisanal 'ette at June 17, 2018 04:30 PM (fceHP)

89 *sigh*

Is Eris talking about forcemeat again?

And LAMB this time.

Posted by: Kindltot at June 17, 2018 04:30 PM (2K6fY)

90 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.

Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

91 Not successfully. Not even very close, really.
Posted by: Polliwog the 'Ette at June 17, 2018 04:25 PM (rp9xB)

Well I hope you don't feel bad about it at least. I don't know anyone who's gotten croissants to turn out half as good as a bakery does. When a recipe starts with "place eight pounds of butter on a 24"x36"x3" slab of Carrara marble, chilled to six degrees below the temperature of an angel's breath, for eighteen hours" it's a little more than I can manage at home.

Posted by: hogmartin at June 17, 2018 04:30 PM (fZuhk)

92 Because I cannot have chips in the house.
Posted by: Cannibal Bob at June 17, 2018 04:24 PM

You're in good company. 10 out of 10 dentists do not recommend bone chips.

Posted by: Duncanthrax at June 17, 2018 04:31 PM (DMUuz)

93 I usually make 16 for the 5 of us with the rule that everybody gets 3 (and I get the extra 1) until I make them again.
Posted by: Polliwog the 'Ette at June 17, 2018 04:28 PM (rp9xB)
---------

See, that's reasonable, but unfortunately, I'm not very reasonable, lol! The recipe I use makes a ton, so I just go ahead and make the ton, and freeze the extras in a ziploc with wax paper between them, which works great. I figure if I'm going to go to all the trouble of rolling and frying them, I'm just going to get 'er done and then I won't have to do it again so soon.

Do you use lard? I use lard. Mmmmm.

Posted by: bluebell at June 17, 2018 04:31 PM (rhdgT)

94 I liked Bourdain a lot.

He did a show where he said "this is where I bought my first bag of heroin", which was the most honest thing I'd seen on TV.

Mostly he traveled the world, ate good food, got a little drunk, and tried to learn from the locals.

But there was a Bourdain marathon on CNN this morning and that just felt creepy. I did not watch.

Posted by: Bandersnatch at June 17, 2018 04:31 PM (fuK7c)

95 sirloin was $2.99/lb last week at the local Von's...

i got 3 nice "New Jersey roasts", ~2" thick or about 2 lbs each.

need to get off my ass and use some of it for beef stroking-off.

then maybe some chili too, if carrots are on sale.

Posted by: redc1c4 at June 17, 2018 04:31 PM (/e9Kb)

96 Polliwog, I love making my own tortillas too. The only problem is when I do, we eat them. Like they're going out of style. Homemade tortillas are the best.

Posted by: bluebell at June 17, 2018 04:16 PM (rhdgT)

so true

Nothing is like homemade tortillas. My problem is, I buy a big bag of the masa harina and you only need a little... so I have a big bag left. I need to think small on these.

Posted by: artisanal 'ette at June 17, 2018 04:32 PM (fceHP)

97 Albondigas was one of the first words I learned in Spanish 101. "Albondigas, no dije?" "Si, menos mal que ay arroz."

Or something.

Posted by: Cannibal Bob at June 17, 2018 04:33 PM (2CQCl)

98 Grilling and salads. Summer is finally here.

Posted by: artisanal 'ette at June 17, 2018 04:30 PM

Four more days. Let's not be hasty.

Posted by: The Calender at June 17, 2018 04:33 PM (LOgQ4)

99 100?

Posted by: m at June 17, 2018 04:33 PM (/TzhX)

100 100

Posted by: Weasel at June 17, 2018 04:33 PM (MVjcR)

101 - 1 = 100

Posted by: m at June 17, 2018 04:34 PM (/TzhX)

102 My problem is, I buy a big bag of the masa harina and you only need a little... so I have a big bag left.
Posted by: artisanal 'ette at June 17, 2018 04:32 PM (fceHP)

I don't think I'll ever be over Masa Harina.

Posted by: hogmartin at June 17, 2018 04:34 PM (fZuhk)

103 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.
Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

If you don't like unsalted almonds, you should definitely avoid raw almonds.

Posted by: Surfperch at June 17, 2018 04:34 PM (4C0+v)

104 99=/=100

Posted by: Weasel at June 17, 2018 04:34 PM (MVjcR)

105 artisanal 'ette, just freeze the rest! I freeze all sorts of grains. Just remember to label it so you know what it is.

No reason I'm mentioning that.

Posted by: bluebell at June 17, 2018 04:35 PM (rhdgT)

106 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.

Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

You could have caramelized them, or made them spicy, with some chipotle chili powder and honey.

And salt.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:35 PM (wYseH)

107
If you don't like unsalted almonds, you should definitely avoid raw almonds.
Posted by: Surfperch at June 17, 2018 04:34 PM (4C0+v)
-----
They may have been raw, too. Package says 'natural'.

Posted by: Weasel at June 17, 2018 04:35 PM (MVjcR)

108 Posted by: PETA at June 17, 2018 04:18 PM (4C0+v)

---
meat is murder...

tasty, tasty murder.

Posted by: redc1c4 at June 17, 2018 04:36 PM (/e9Kb)

109 The albondigas we are using is made from ground chicken, bell pepper, red onion and brown rice. Quite tasty.

Posted by: Jak Sucio at June 17, 2018 04:36 PM (Y9uH4)

110 I tried to make chocolate filled croissants because I saw a video on YouTube. Looks like I need more practice. At least they're tasty.
Posted by: Polliwog the 'Ette at June 17, 2018 04:03 PM (rp9xB)

ah, I've made these a few times, too.
Lovely.

It is a lot of work to get the croissants flaky and light. Lots of folding. Lot's of time. But worth it.

Posted by: artisanal 'ette at June 17, 2018 04:36 PM (fceHP)

111 You could have caramelized them
Posted by: CharlieBrown'sDildo at June 17, 2018 04:35 PM (wYseH)

Is that the preparation they use for the ones they sell in a paper cone everywhere at Christmas? Those things are dangerous.

Posted by: hogmartin at June 17, 2018 04:37 PM (fZuhk)

112 Posted by: bluebell at June 17, 2018 04:31 PM (rhdgT)

I usually use 2 cups of flour for 16 6" tortillas or 3 cups for 16 8" ones. I use fat rendered from whatever we roasted/smoked most recently instead of lard. Ham fat is really good as well and more neutral in flavor than the smoked fats.

Posted by: Polliwog the 'Ette at June 17, 2018 04:37 PM (rp9xB)

113 104 99=/=100
Posted by: Weasel at June 17, 2018 04:34 PM (MVjcR)

Yeah, but 99 is immediately followed by 100:

99 100

Posted by: m at June 17, 2018 04:37 PM (/TzhX)

114
You could have caramelized them, or made them spicy, with some chipotle chili powder and honey.

And salt.
Posted by: CharlieBrown'sDildo at June 17, 2018 04:35 PM (wYseH)
------
I should have just thrown them away.

Posted by: Weasel at June 17, 2018 04:37 PM (MVjcR)

115 this being SoCal, i grill year 'round...

no reason not to, and every reason to.

Posted by: redc1c4 at June 17, 2018 04:37 PM (/e9Kb)

116 No reason I'm mentioning that.

Posted by: bluebell at June 17, 2018 04:35 PM (rhdgT)

so true! I freeze everything else!

Posted by: artisanal 'ette at June 17, 2018 04:37 PM (fceHP)

117 Combine broth and cornstarch and add to pan.
Stir in thyme and
bring to a boil. Add blueberries and sugar.

Cook until sauce has thickened.

Serve immediately with medallions nested in blueberry sauce.

====

Waitaminute....I thought CBD didn't like pork with fruit/sweet?

Who is this!?

Posted by: Tami at June 17, 2018 04:38 PM (Enq6K)

118 No reason I'm mentioning that.

Posted by: bluebell at June 17, 2018 04:35 PM (rhdgT)

So the quinoa-raisin cookies didn't turn out well?

Posted by: CharlieBrown'sDildo at June 17, 2018 04:38 PM (wYseH)

119 Unfortunately, apparently I fried my iPad keyboard by spilling a banana strawberry margarita on it yesterday. Now it just does weird shit. No idea if or how to save it.

Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)

120 Four more days. Let's not be hasty.
Posted by: The Calender at June 17, 2018 04:33 PM

6:07 a.m. EDT on Thursday, June 21, 2018, to be precise.

Posted by: Gwenyth P., lifestyle advisor at June 17, 2018 04:38 PM (DMUuz)

121 I fed everyone so much at lunch so that hpefully they won't ask for dinner because I'm really tired and going out on Father's Day is not a good idea:

They had fried chicken, corn on the cob, burgers and fries, Spouse said he's be o.k. till tomorrow for food, hungry teen, he'll probably be hungry again at 6

o EST

Posted by: FenelonSpoke at June 17, 2018 04:38 PM (0/+vJ)

122

*mesquite for the burgers...

went nuts.

Posted by: artisanal 'ette at June 17, 2018 04:38 PM (fceHP)

123
Yeah, but 99 is immediately followed by 100:

99 100
Posted by: m at June 17, 2018 04:37 PM (/TzhX)
-------
This is bordering on math.

Posted by: Weasel at June 17, 2018 04:39 PM (MVjcR)

124 You could have caramelized them, or made them spicy, with some chipotle chili powder and honey.

And salt.
Posted by: CharlieBrown'sDildo at June 17, 2018 04:35 PM (wYseH)

I missed some of the thread. Are we talking about you French toast toppings again?

Posted by: Bandersnatch at June 17, 2018 04:39 PM (fuK7c)

125 Those things are dangerous.

Posted by: hogmartin at June 17, 2018 04:37 PM (fZuhk)

Yup. And I agree...caramelized nuts with pretty much any other flavor are just fantastic.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:39 PM (wYseH)

126
Never got the Bourdain thing. A cranky short order cook.
Posted by: tu3031

http://www.bambootrading.com/4700/4711.JPG

Posted by: Bertram Cabot, Jr. at June 17, 2018 04:39 PM (IqV8l)

127 Posted by: artisanal 'ette at June 17, 2018 04:32 PM (fceHP)

I always make wheat flour tortillas because I don't want to buy, and store, a second type of flour.

Posted by: Polliwog the 'Ette at June 17, 2018 04:39 PM (rp9xB)

128 No idea if or how to save it.
Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)

Dishwasher (no heat or detergent, gentle cycle) then Deoxit spray and a dish drainer.

Posted by: hogmartin at June 17, 2018 04:39 PM (fZuhk)

129

Got nothin' on Bourdain.

I don't think I ever tried any of his recipes.

Posted by: artisanal 'ette at June 17, 2018 04:39 PM (fceHP)

130 So the quinoa-raisin cookies didn't turn out well?
Posted by: CharlieBrown'sDildo at June 17, 2018 04:38 PM (wYseH)
----------

You'll have to let me know. I mailed them to you for Father's Day.

Posted by: bluebell at June 17, 2018 04:40 PM (rhdgT)

131 This is bordering on math.
Posted by: Weasel at June 17, 2018 04:39 PM (MVjcR)

Moron math.

Posted by: m at June 17, 2018 04:40 PM (/TzhX)

132 Going to start a roasted chicken in a few minutes, with roasted brussel sprouts and potatoes au gratin as sides

Posted by: josephistan at June 17, 2018 04:40 PM (ANIFC)

133 Who is this!?

Posted by: Tami at June 17, 2018 04:38 PM (Enq6K)

If you don't see the Dildo seal of approval, then I am merely the conduit for recipes for weird shit that you lunatics eat.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:41 PM (wYseH)

134 109 The albondigas we are using is made from ground chicken, bell pepper, red onion and brown rice. Quite tasty.

Posted by: Jak Sucio at June 17, 2018 04:36 PM (Y9uH4)

No offense. Those are balls....but not meat balls. Maybe some Asian balls of some sort...

Posted by: Cannibal Bob at June 17, 2018 04:41 PM (2CQCl)

135 And before I go, one of the ladies at work was complaining that her grandmother, "Nana" could roll perfect round tortillas every time, but when she did it, each one looked like a map of Texas.

The griddle used to cook tortillas is called a Comal, and if you look on Youtube with the phrase "tortilla con comal" you will find lots of videos of (mostly little old) ladies making tortillas over a wood fired comal.

Posted by: Kindltot at June 17, 2018 04:41 PM (2K6fY)

136 Unfortunately, apparently I fried my iPad keyboard by spilling a banana strawberry margarita on it yesterday. Now it just does weird shit. No idea if or how to save it.
Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)
---------

Maybe it's still drunk?

Posted by: bluebell at June 17, 2018 04:41 PM (rhdgT)

137 Moron math.

Carry the 2.

They're passed out and we've gotta close up here.

Posted by: Bandersnatch at June 17, 2018 04:41 PM (fuK7c)

138 47
It is the same way with my chili and spaghetti. Left in the fridge for a
day or two and it actually tastes better than it did fresh. Some sort
of infusion process going on there.

Posted by: The Great White Scotsman at June 17, 2018 04:04 PM

I had neighbors who wouldn't eat leftovers. The husband's parents
moved in with them for a couple years and commented on how vegetable
soup, pizza, and a lot of other foods taste darn good as leftovers. (Not
surprising, the neighbors lost their house.)

Posted by: NaughtyPine at June 17, 2018 04:13 PM (/+bwe)

Most fruit pies, cherry and boysenberry especially, are better on the 2nd day. Tart apple pies take on a new dimension the 2nd day.

And for that matter, nothing better than tossing in ground up yesterday's pot roast into a hot pan of diced russets and sweet onions. Especially if the russets and onions were left in the cast iron pan a few extra minutes to get that fantastic crunch on the potato and the caramelizing of the onions. Yum!

After thinking about it, I feel sorry for those who turn their nose at both leftovers and day old foods. They have no idea what they are missing.

Posted by: LeftCoast Dawg at June 17, 2018 04:41 PM (UsCnO)

139 90 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.

Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

++++

Heh. So you paid for them twice. Once at the supermarket when you bought them, and then again at home when you forced yourself to eat them.

Should have thrown them away, but I guess you wanted to teach yourself a lesson. Maybe next time you will look before you buy.

Posted by: Anon Y. Mous at June 17, 2018 04:41 PM (pvjTE)

140 Bourdain was actually digging Waffle House (well, duh) and was giving them props. He was hung over as hell and went in there for the first time. He left a changed man.

Then killed himself. Pity.

Posted by: Jak Sucio at June 17, 2018 04:42 PM (Y9uH4)

141 I always make wheat flour tortillas because I don't want to buy, and store, a second type of flour.
Posted by: Polliwog the 'Ette at June 17, 2018 04:39 PM (rp9xB)

I hear ya. Almond, flax, potato, rice flour, etc. I buy the very small bags of, but pricey. Usually recipe specific. I have to think about freezing like bluebell says, but I already have 2 freezers, one for veggies, herbs, fruit and that type of stuff, and one for meats and seafood. I would need another just for flours. I'm not sure how they would fair, tbh.

Posted by: artisanal 'ette at June 17, 2018 04:42 PM (fceHP)

142 Yup. And I agree...caramelized nuts with pretty much any other flavor are just fantastic.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:39 PM (wYseH)

Yes they are. I need to read up on how to make them.

Posted by: Polliwog the 'Ette at June 17, 2018 04:42 PM (rp9xB)

143 Dishwasher (no heat or detergent, gentle cycle) then Deoxit spray and a dish drainer.

Posted by: hogmartin at June 17, 2018 04:39 PM (fZuhk)

I have nothing to lose, but are you punking me hog?

Posted by: Cannibal Bob at June 17, 2018 04:43 PM (2CQCl)

144 "Never got the Bourdain thing. A cranky short order cook.
Posted by: tu3031
http://www.bambootrading.com/4700/4711.JPG"

He could kiss my grits any time he wanted.

Posted by: Flo at June 17, 2018 04:43 PM (UdKB7)

145 Should have thrown them away, but I guess you wanted to teach yourself a lesson. Maybe next time you will look before you buy.
Posted by: Anon Y. Mous at June 17, 2018 04:41 PM (pvjTE)
----------

You know what? I'm pretty sure we've heard this song before, and from the same singer.

Weasel, am I right?

Posted by: bluebell at June 17, 2018 04:43 PM (rhdgT)

146 How's the twee little towne?
Posted by: bluebell at June 17, 2018 04:02 PM (rhdgT)
----
Main Street is still closed off at the bottom of the hill (where I access it). Some traffic will be allowed next week but it will be diverted to other roads -- no through traffic yet.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:43 PM (JxMDl)

147 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.

Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

could have made almond milk...

Posted by: artisanal 'ette at June 17, 2018 04:43 PM (fceHP)

148 I carry a bag of raw almonds on my scoot. Great protein, and fills a weak spot when consuming beer.

Posted by: Jak Sucio at June 17, 2018 04:44 PM (Y9uH4)

149 I did a picnic lunch for one of my customers last week and I told them about the cook book. They immediately wanted to purchase one so I gave them my remaining copy, and I will replenish my supply.

Posted by: Ben Had at June 17, 2018 04:44 PM (/9B2l)

150 Many years ago, I spent a week in a very remote part of the Costa Rican jungle with some.... associates. We had a couple of local cooks in camp and they made tortillas by hand over a wood fire. Food that week was the best I've ever had, I think.

Posted by: Weasel at June 17, 2018 04:44 PM (MVjcR)

151 artisanal 'ette, I freeze my flours in Mason jars.

With labels.

*cough*

I've learned to put the labels inside the jars too, by the way.

Posted by: bluebell at June 17, 2018 04:44 PM (rhdgT)

152 119
Unfortunately, apparently I fried my iPad keyboard by spilling a banana
strawberry margarita on it yesterday. Now it just does weird shit. No
idea if or how to save it.

Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)

It was those fruity drinks. If it was a Jack Daniels, the iPad would be working fine now, with no hangover.

Posted by: LeftCoast Dawg at June 17, 2018 04:45 PM (UsCnO)

153 Ben Had, I'm still waiting for your snail mail address. Send it to me, por favor!

Posted by: bluebell at June 17, 2018 04:45 PM (rhdgT)

154 Maybe it's still drunk?

Posted by: bluebell at June 17, 2018 04:41 PM (rhdgT)

Lol. Well I'm working on in B.B.

Posted by: Cannibal Bob at June 17, 2018 04:45 PM (2CQCl)

155 Weasel, most pupusas and empanadas are hand patted like that.

Nom.

Posted by: Kindltot at June 17, 2018 04:45 PM (2K6fY)

156 I'll bring one for you with me in Oct.

Posted by: Weasel at June 17, 2018 04:45 PM (MVjcR)

157 Posted by: Kindltot at June 17, 2018 04:41 PM (2K6fY)

Roundness comes with practice. A tapered cylinder rolling pin makes it work better too.

Posted by: Polliwog the 'Ette at June 17, 2018 04:45 PM (rp9xB)

158 I have nothing to lose, but are you punking me hog?
Posted by: Cannibal Bob at June 17, 2018 04:43 PM (2CQCl)

Dead serious. I go through keyboards like a... well, this is a family-friendly thread. Do a web search if you don't believe me. Just take the batteries out first if it's a wireless one.

Posted by: hogmartin at June 17, 2018 04:45 PM (fZuhk)

159

I eat raw nuts and roasted nuts, but if you buy raw and want to munch, or add them to a dessert or whatever, just toast them, and like CBD said, add whatever spices you like.

You can toast them in the oven for a few, or on the stove top really fast in a pan. You'll know by the smell when they are ready. They give off that heavenly nut smell.

Posted by: artisanal 'ette at June 17, 2018 04:46 PM (fceHP)

160 @redc1c4

Yeah, same here. Central CA.

Flyover country for the rest of CA.

Posted by: Blake - used bridge salesman at June 17, 2018 04:47 PM (THkA0)

161 119 Unfortunately, apparently I fried my iPad keyboard by spilling a banana strawberry margarita on it yesterday. Now it just does weird shit. No idea if or how to save it.
Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)
----
Do Not Resuscitate.

It's how he would have wanted to go.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 04:47 PM (JxMDl)

162
Everyone knows the microwave is the one place to dry out a keyboard or repair a head injury.

Posted by: Forgot My Nic at June 17, 2018 04:47 PM (LOgQ4)

163 It was those fruity drinks. If it was a Jack Daniels, the iPad would be working fine now, with no hangover.

Posted by: LeftCoast Dawg at June 17, 2018 04:45 PM (UsCnO)

Agree. I got the vitamix out and was trying to get my vitamins.

Posted by: Cannibal Bob at June 17, 2018 04:48 PM (2CQCl)

164 'They give off that heavenly nut smell'

Yum!

Posted by: Shep at June 17, 2018 04:48 PM (UdKB7)

165 No idea if or how to save it.

Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)

90% propyl or methyl alcohol. Wipe it down with it. see if it works. If not, dunk it in the alcohol, which will carry away a lot of the water inside the iPad without corroding it or shorting it out. Tilt it up so the alcohol drains.

It worked perfectly for a phone that got completely immersed in water, and whose buttons stopped working.

Posted by: CharlieBrown'sDildo at June 17, 2018 04:48 PM (wYseH)

166 I had not seen the Waffle House episode and I have never personally been blessed by a Waffle House experience, but here's the episode for research purposes.

https://youtu.be/cX_kbIVxl_o

Posted by: Bandersnatch at June 17, 2018 04:49 PM (fuK7c)

167 Is anyone else tired of the endless Boudain retrospective? The guy was an opinionated cook, not an influential world leader. Discussing him on the thread is fine but he's still making headlines in the news.

When Jaques Pepin passes away I'll mourn. He has the best shows and cookbooks out there, is enthusiastic about his trade, is an excellent teacher, and, for what it's worth, sounds like my grandfather (without the smoker's rasp).

Posted by: JTB at June 17, 2018 04:49 PM (V+03K)

168 6 Never got the Bourdain thing. A cranky short order cook.

Posted by: tu3031 at June 17, 2018 04:16 PM (O5Q3r)

No problem, to each his own. I found Bourdain to be a talented and clever storyteller. I did not have to agree with his opinions to appreciate that he was out there doing something interesting and judging things from his perspective. He broke two rules of the modern crappy culture. He actually judged things as good or bad, and he didn't make excuses for his views. I stopped watching him a couple years ago as the CNN show became more about politics and less about food.
I think Bourdain stood out only because the modern crap culture is so homogeneous. There have been many/many attempts to do the "chef travels the world" show in recent years. Most of them are just ok and only last a handful of episodes.

Posted by: Quint at June 17, 2018 04:49 PM (n13/j)

169 You can hose the keyboard off and blow it out with compressed air. let it sit for a day or so and it should be fine.

Posted by: freaked at June 17, 2018 04:52 PM (UdKB7)

170 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.
Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

I bet these were spoiled. Even raw almonds are usually sweet in flavor. I keep all of my nuts in the freezer. They are way too expensive to leave out too long. They go bad pretty quickly.

Posted by: artisanal 'ette at June 17, 2018 04:52 PM (fceHP)

171 167 Is anyone else tired of the endless Boudain retrospective?
++++++++++++++++++++++++

Boudin is awesome! Delicious, with gumbo.

Posted by: Jak Sucio at June 17, 2018 04:53 PM (Y9uH4)

172 Dead serious. I go through keyboards like a... well, this is a family-friendly thread. Do a web search if you don't believe me. Just take the batteries out first if it's a wireless one.

Posted by: hogmartin at June 17, 2018 04:45 PM (fZuhk)

Thanks. Is deox like a contact cleaner? Cause I have a spray.

Posted by: Cannibal Bob at June 17, 2018 04:53 PM (2CQCl)

173 Weasel, please, NO. I really would rather purchase some more so it benefits the charities. Both you and bluebell did such a good job that people are immediately taken by the book. Same goes for all that sent in recipes.

Posted by: Ben Had at June 17, 2018 04:53 PM (/9B2l)

174 Even raw almonds are usually sweet in flavor.
Posted by: artisanal 'ette at June 17, 2018 04:52 PM (fceHP)

Bitter almonds are the best kind.

Posted by: hogmartin at June 17, 2018 04:53 PM (fZuhk)

175 170 Finally finished the unsalted almonds I bought by mistake last weekend. Horrible things.
Posted by: Weasel at June 17, 2018 04:30 PM (MVjcR)

I bet these were spoiled. Even raw almonds are usually sweet in flavor. I keep all of my nuts in the freezer. They are way too expensive to leave out too long. They go bad pretty quickly.
Posted by: artisanal 'ette at June 17, 2018 04:52 PM (fceHP)
-------
Great. Killed by spoiled almonds.

Posted by: Weasel at June 17, 2018 04:54 PM (MVjcR)

176 Posted by: Forgot My Nic at June 17, 2018 04:47 PM (LOgQ4)

Lmao. Shut up.

Posted by: Cannibal Bob at June 17, 2018 04:55 PM (2CQCl)

177 165
No idea if or how to save it.

Posted by: Cannibal Bob at June 17, 2018 04:38 PM (2CQCl)

90%
propyl or methyl alcohol. Wipe it down with it. see if it works. If
not, dunk it in the alcohol, which will carry away a lot of the water
inside the iPad without corroding it or shorting it out. Tilt it up so
the alcohol drains.

It worked perfectly for a phone that got completely immersed in water, and whose buttons stopped working.

After the alcohol soak, submerse it into a bowl of dry white rice. In a day or two, all moisture will be gone. Ask me how I know this works.

Posted by: LeftCoast Dawg at June 17, 2018 04:55 PM (UsCnO)

178 You judge a man by his choice in chicken parts. The thigh is the best for quality,price, and value. It if very hard to screw up a skin on thigh, but it can be done of course. At least the part gives a bad cook a fighting chance.

Posted by: Quint at June 17, 2018 04:55 PM (n13/j)

179 173 Weasel, please, NO. I really would rather purchase some more so it benefits the charities. Both you and bluebell did such a good job that people are immediately taken by the book. Same goes for all that sent in recipes.
Posted by: Ben Had at June 17, 2018 04:53 PM (/9B2l)
--------
Ok! Ok!
Thanks!

Posted by: Weasel at June 17, 2018 04:55 PM (MVjcR)

180 Also, about the food in the Waffle House episode? The steaks and pork chops were way too thin to come out good, no room for pink in the middle.

The hash browns seemed to not be spread around enough to cook, so cooked on the outside and raw on the inside.

The way the other guy poured sugar syrup on the waffles was revolting. (Note, he was not using God's own consecrated pure maple syrup, which one uses sparingly).

Their idea of sunny side up eggs is not my idea.

I do endorse their idea of serving drunks at 03:00.

Posted by: Bandersnatch at June 17, 2018 04:56 PM (fuK7c)

181 "Great. Killed by spoiled almonds"

Nah weasels can eat all kinds of stuff and it won't hurt them. I saw a weasel eat a baby bunny on TV once and it didn't seem to bother it at all.

Posted by: freaked at June 17, 2018 04:56 PM (UdKB7)

182 I have never seen a show with Bourdain. I have never seen any of his writings except brief bits where he said various people (Paula Deen and Sandra what's 'er name-Cuomu's girlfriend or wife) were evil. I have seen a brief advertisement for his show when watching CNN against my will-in the airport.

Posted by: FenelonSpoke at June 17, 2018 04:56 PM (0/+vJ)

183 Thanks all for the keyboard advice.

Posted by: Cannibal Bob at June 17, 2018 04:56 PM (2CQCl)

184 I like to have had good luck putting liquid grains in the freezer.

Posted by: Quint at June 17, 2018 04:57 PM (n13/j)

185 181 "Great. Killed by spoiled almonds"

Nah weasels can eat all kinds of stuff and it won't hurt them. I saw a weasel eat a baby bunny on TV once and it didn't seem to bother it at all.
Posted by: freaked at June 17, 2018 04:56 PM (UdKB7)
------
I generally just bite the heads off.

Posted by: Weasel at June 17, 2018 04:58 PM (MVjcR)

186 Nah weasels can eat all kinds of stuff and it won't hurt them. I saw a weasel eat a baby bunny on TV once and it didn't seem to bother it at all.

Posted by: freaked at June 17, 2018 04:56 PM (UdKB7)

Uhmmm it kinda did bother me.

Posted by: Baby bunny at June 17, 2018 04:58 PM (2CQCl)

187 Posted by: Bandersnatch
++++++++++++++++++++++++++

Dude, you need your own show. I hear CNN is looking. Just saying.

Posted by: Jak Sucio at June 17, 2018 04:59 PM (Y9uH4)

188
Late lunch/early dinner: seafood gumbo from Fisherman's Cove (Kenner, Louisiana) served over riced cauliflower. Very good and lower carbs than regular rice.

Posted by: Hadrian the Seventh at June 17, 2018 04:59 PM (LsBY9)

189 Weasel, Please don't eat any baby bunnies. They are so cute! ;^)

Posted by: FenelonSpoke at June 17, 2018 05:00 PM (0/+vJ)

190 Posted by: Hadrian the Seventh
++++++++++++++++++++

You're speaking my language.

Posted by: Jak Sucio at June 17, 2018 05:00 PM (Y9uH4)

191 'riced cauliflower'

Mrs f'd tried to trick me with some of that but I was on to her after one bite. That was mean.

Posted by: freaked at June 17, 2018 05:01 PM (UdKB7)

192 I have never seen a show with Bourdain.

Give him a chance sometime. The show was him going to Thailand or Burma, seeing what the food was like, and then asking "so what's going on here?"

He did the same in Detroit, the Bronx and Cuba. He went basically everywhere.

At it's heart it was a good spirited show. He didn't go to criticize, he went to find out what was cool about each culture.

Posted by: Bandersnatch at June 17, 2018 05:01 PM (fuK7c)

193 >>Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.

Darn it! I've been consigned to the otter darkness.

Posted by: Katherine at June 17, 2018 05:01 PM (5p9SP)

194

Blueberries.

I had leftover whipped mascarpone and heavy cream, and leftover lemon curd, and fresh blueberries.

I made a fattening Blueberry Fool and it was yum yum. Just swirled in the lemon curd and mixed in the berries to the whipped mascarpone and heavy cream.

Hubby was happy.

Posted by: artisanal 'ette at June 17, 2018 05:01 PM (fceHP)

195 189 Weasel, Please don't eat any baby bunnies. They are so cute! ;^)
Posted by: FenelonSpoke at June 17, 2018 05:00 PM (0/+vJ)
------
No worries, WeaselWoman would kill me. We have tons of rabbits at the farm.

Posted by: Weasel at June 17, 2018 05:01 PM (MVjcR)

196 I just wish the MFM would lay off my ass.

Posted by: the chicken at June 17, 2018 05:02 PM (Evws/)

197 Posted by: Bandersnatch at June 17, 2018 05:01 PM (fuK7c)

It's not that I wouldn't watch it; It's just that I hadn't. Having a non working T.V. except to play DVD's and yes-believe it or not CD's- limits my choices.

Posted by: FenelonSpoke at June 17, 2018 05:03 PM (0/+vJ)

198

Grilled duck breasts this week too. I forgot. They were on sale. We used the leftover for duck fajitas Friday night.

I need a nap before dinner tonight.

bon appetit, thanks CBD as always.

Posted by: artisanal 'ette at June 17, 2018 05:03 PM (fceHP)

199 A live report from Fort Eromero- I am at this very minute having Braum's Dulce de Leche Cheesecake ice cream before I go to church.I found it in the big freezer and the only thing I can figure is Mrs. E MISSED it! No I have to eat the whole thing. I'm gonna need a lot of prayers.

Posted by: Eromero at June 17, 2018 05:04 PM (zLDYs)

200 At it's heart it was a good spirited show. He didn't go to criticize, he went to find out what was cool about each culture.
Posted by: Bandersnatch at June 17, 2018 05:01 PM (fuK7c)

And it wasn't a gimmick either, he wasn't there to freak out the normies by beating the 72oz offal challenge to win the t-shirt. Dude just appreciated when people prepared food like they meant it, out of a pushcart or in a Michelin-starred dining room.

Posted by: hogmartin at June 17, 2018 05:05 PM (fZuhk)

201 It's not that I wouldn't watch it; It's just that I hadn't. Having a non working T.V. except to play DVD's and yes-believe it or not CD's- limits my choices.

Your library may have some episodes.

I was trying to say that I know some people here say "oh, he said liberal things so I won't watch him". The show wasn't about saying liberal things, it was about genuine curiosity about what is good in parts of the world we'll never get to.

Posted by: Bandersnatch at June 17, 2018 05:05 PM (fuK7c)

202 Duck enchiladas in blue corn tortillas. Yes!

Posted by: Ben Had at June 17, 2018 05:06 PM (/9B2l)

203 Does anyone know what Presdent Obama is doing for fathers day?? We hope that Michealle did something good for our Presdent of Coller.

Posted by: Mary Clogginstien from Brattleboro, VT at June 17, 2018 05:06 PM (qM84C)

204 'I generally just bite the heads off'

works for me

Posted by: Ozzy at June 17, 2018 05:06 PM (UdKB7)

205
Mrs f'd tried to trick me with some of that but I was on to her after one bite. That was mean.

Posted by: freaked at June 17, 2018 05:01 PM (UdKB7)

I was skeptical about it at first but when I stir-fry it with olive oil, spices and butter it turns out all right. I would prefer rice but then I would have to take a shower at a car wash.

Posted by: Hadrian the Seventh at June 17, 2018 05:06 PM (LsBY9)

206 I have never seen a show with Bourdain. I have never
seen any of his writings except brief bits where he said various people
(Paula Deen and Sandra what's 'er name-Cuomu's girlfriend or wife)
were evil. I have seen a brief advertisement for his show when watching
CNN against my will-in the airport.

Posted by: FenelonSpoke at June 17, 2018 04:56 PM (0/+vJ)

Well I am no Bourdain Acolyte. As previously mentioned, I boycotted the show along with all of CNN the last couple of years. Of course I have pretty much boycotted CNN since Desert Storm.

But if you want to get a flair for the Bourdain style that many liked. Check out a couple of his Travel Channel or Food Network shows. The First was a "Cook's Tour", which was pretty raw but I liked it. The best was probably "No Reservations" for quality. Anything with his Russian sidekick friend is good, and there are many others.

I did not like his hating on other chefs either. And the thing was, he was pretty much wrong every time he did it. Some people just have to spread bile. And these days it seems like "some" is the majority if you judge by the internet.

More than once Bourdain had to eat his words after bashing someone. He bashed Emeril Lagasse and then had to take it back after doing a show with the man. Lesson there.

Posted by: Quint at June 17, 2018 05:06 PM (n13/j)

207 *fistbumps hogmartin*

Posted by: Bandersnatch at June 17, 2018 05:06 PM (fuK7c)

208 9
Hard to get a good look at a Barista's thighs without getting caught.

Posted by: garrett at June 17, 2018 03:56 PM (3Dako)

I'll say!

Posted by: Netflix Employee at June 17, 2018 05:09 PM (8iiMU)

209
Also, about the food in the Waffle House episode? The steaks and pork
chops were way too thin to come out good, no room for pink in the
middle.

The hash browns seemed to not be spread around enough to cook, so cooked on the outside and raw on the inside.

The way the other guy poured sugar syrup on the waffles was
revolting. (Note, he was not using God's own consecrated pure maple
syrup, which one uses sparingly).

Their idea of sunny side up eggs is not my idea.

I do endorse their idea of serving drunks at 03:00.

Posted by: Bandersnatch at June 17, 2018 04:56 PM

---

Pure Maple syrup at a Waffle House.........Seriously?

Posted by: The Great White Scotsman at June 17, 2018 05:09 PM (+Dllb)

210 Duck enchiladas in blue corn tortillas. Yes!

Posted by: Ben Had at June 17, 2018 05:06 PM (/9B2l)

I had Duck "Fajitas" today, AKA, Peking Duck. More cuisines should have fajitas. Gyros and Shawarma are Medditeranean fajitas to me.

Posted by: Quint at June 17, 2018 05:10 PM (n13/j)

211
I don't go to Waffle House for haute cuisine. I go to sit at the counter, joke with the staff and have some greasy food and coffee.

Posted by: Hadrian the Seventh at June 17, 2018 05:13 PM (LsBY9)

212 At it's heart it was a good spirited show. He didn't go to criticize, he went to find out what was cool about each culture.

Posted by: Bandersnatch at June 17, 2018 05:01 PM (fuK7c)

A few standouts to me were Russia, Tunisia, and Lebanon. He loved East Asia but did not seem all that into Japanese food which I found interesting. As I mentioned before, he did a show I think on Texas or the SouthWest which included time with Ted Nugent.

Posted by: Quint at June 17, 2018 05:13 PM (n13/j)

213 I don't go to Waffle House for haute cuisine. I go to sit at the counter, joke with the staff and have some greasy food and coffee.

Any hot baristas?

Posted by: Bandersnatch at June 17, 2018 05:14 PM (fuK7c)

214 Quint, agreed.

Thawing out some ground lamb for lamburgers tomorrow.

Posted by: Ben Had at June 17, 2018 05:15 PM (/9B2l)

215
I don't go to Waffle House for haute cuisine. I go to sit at the counter, joke with the staff and have some greasy food and coffee.

Any hot baristas?
Posted by: Bandersnatch

Haute Baristas?

Posted by: Bertram Cabot, Jr. at June 17, 2018 05:16 PM (IqV8l)

216
Any hot baristas?

Posted by: Bandersnatch at June 17, 2018 05:14 PM (fuK7c)

With all respect for these friendly, hard-working, underpaid folks, most look like ten miles of bad road.

Posted by: Hadrian the Seventh at June 17, 2018 05:16 PM (LsBY9)

217 I smoked a couple of steelhead trout fillets yesterday. Like candy, but I wish I knew what I did right.

Posted by: Northernlurker, but call me Teem at June 17, 2018 05:16 PM (nBr1j)

218 it wasn't bourdain's man-of-the-people premise that tipped me off that he was leftist, it was the tough guy persona he projected. leftist men aspire to the tough guy bit - i think it facilitates their cruelty as well as reinforcingrcing their adoration of power.

Posted by: musical jolly chimp at June 17, 2018 05:17 PM (Pg+x7)

219 I like the Waffle House when I am all bound up.

Gets things moving if you know what I mean.

And I think you do.

Posted by: Hairyback Guy at June 17, 2018 05:18 PM (EoRCO)

220 I'm going to pressure cook a bunch a chicken thighs. So Tender. I'm working my way into an all meat diet like VM.

Posted by: Baby bunny at June 17, 2018 05:18 PM (2CQCl)

221 ... does leftistsm attract the cruel or create them?

Posted by: musical jolly chimp at June 17, 2018 05:18 PM (Pg+x7)

222
Astros win 7-4, complete a 10-0 road trip.

Posted by: Hadrian the Seventh at June 17, 2018 05:18 PM (LsBY9)

223 I like the Waffle House when I am all bound up.
Posted by: Hairyback Guy at June 17, 2018 05:18 PM (EoRCO)

Eppur... si muove.

Posted by: Galileo at June 17, 2018 05:19 PM (fZuhk)

224 I'm working my way into an all meat diet like VM.
Posted by: Baby bunny at June 17, 2018 05:18 PM (2CQCl)

Killer post/nick combo.

Posted by: hogmartin at June 17, 2018 05:20 PM (fZuhk)

225 Bourdain. Saw the Ted Nugent show, somehow, since I only ever caught snippets of his show(s). As I recall he was pretty reasonable, and respected Nugent's knowledge of hunting and game cooking, and did not drop any standard-issue stupid NPR-type nuggets of ignorance or bigotry.

Also happened to catch two shows he did in places I knew fairly well, by chance. Osaka's Minami district, and some neighborhoods in Brazil.

Posted by: rhomboid at June 17, 2018 05:20 PM (QDnY+)

226 I made a fattening Blueberry Fool and it was yum yum.
---
I've never had a Fool. I've only read about gooseberry fools in Narnia books.

Was it served by/with a saucy jester?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 05:20 PM (JxMDl)

227 YouTube channel It's a Southern Thing had a debate about Waffle House vs Cracker Barrel.
Cute

Posted by: Northernlurker, but call me Teem at June 17, 2018 05:21 PM (nBr1j)

228 You can save a lot of electronic stuff with spill damage by rinsing with warm water. Tap water is usually ok unless it has lots of minerals in it.
Apple stuff is specifically designed on purpose and intentionally with malice to be un-repairable.

Posted by: Burger Chef at June 17, 2018 05:23 PM (RuIsu)

229 "Great. Killed by spoiled almonds"

Nah weasels can eat all kinds of stuff and it won't hurt them. I saw a weasel eat a baby bunny on TV once and it didn't seem to bother it at all.
Posted by: freaked at June 17, 2018 04:56 PM (UdKB7)

They're closely related to honey badgers and wolverines. It would take more than a few rotten nuts to take one out.

Posted by: Steve and Cold Bear at June 17, 2018 05:23 PM (/qEW2)

230 I've always had mixed feelings about Bourdain. (BTW, he's actually from Joisey.) When he was in asshole mode, he was insufferable. But he could be funny and entertaining. You could say that I liked what he did more than I liked him. And oddly enough, I can say the same about Trump. Which shows my own nature: I am a refugee from NY, but still miss SOME things about it, but not the population.

I always had one question I'd have liked to ask Bourdain about, whether he grew up listening to Jean Shepherd. Sometimes he sounded as if he must have.

Posted by: George LeS at June 17, 2018 05:23 PM (59GGI)

231 Best "Southern" YouTube is the one about Alexa for Southerners. Has a food tie-in, too (about biscuits).

Posted by: Art Rondolet of Malmsey at June 17, 2018 05:24 PM (S+f+m)

232 CBD, a primer, or anything, relating to edumucation about cuts of beef would be welcome. I continue to suffer from ignorance on this score, despite a little bit of self-education. And it hits home when I'm in a few stores that frequently have very good deals on various cuts that I'm not that familiar with, or especially when they have deals on slight, uncommon variations on common cuts.

Sometimes I wonder if there's some "variety" (non-standardization) in terms used, because I see some I've never heard of. "Rib steak" instead of "ribeye", things like that.

Posted by: rhomboid at June 17, 2018 05:24 PM (QDnY+)

233 (o/t: i don't think i have ever seen so many missed putts - short putts - as at this u.s. open. they can't even blame the wind zeus threw down yesterday to chasten the golfers' hubris.

Posted by: musical jolly chimp at June 17, 2018 05:24 PM (Pg+x7)

234 My specially-requested Dad's Day meal: wifey's excellent Spaghetti Carbonara. Exquisite.

Posted by: goatexchange at June 17, 2018 05:25 PM (YFnq5)

235 Also, about the food in the Waffle House episode? The steaks and pork
chops were way too thin to come out good, no room for pink in the
middle.

For some reason I have had to learn this lesson more than once. There is a reason thin rib eyes and NY Strips are cheaper. Sure you are paying for less meat, but also because you can't make a great steak with them.

Posted by: Quint at June 17, 2018 05:26 PM (n13/j)

236 I agree on the chicken thighs vs all the rest. I got some drumsticks and cooked them the same way as the thighs. Family ate the thighs first, and middle child can be picky.

Speeking of picky the family run blueberries farm is opening next weekend. I know very few horde members are near by, but look up a pick your own farm and have at it.

Posted by: Picric at June 17, 2018 05:26 PM (nonGu)

237 Think I had something like PJ's blueberry/pork dish years back. Restaurant of the small B and B style hotel nestled behind the grand hotel at Bretton Woods, NH.

Winter-time. Back then the big hotel was closed for winter (that's since changed), so small cozy (and modern) place behind it was only option in January.

Nice dining room, fireplace going. Some sort of pork medallions with a Vermont blueberry reduction, or something.

Posted by: rhomboid at June 17, 2018 05:26 PM (QDnY+)

238 Fistbump on the cilantro Steve. I was relieved to learn that the people who like it taste something different because they don't have my gene variation and are not serious weirdos who crave soapy flavored food.

Posted by: PaleRider, simply irredeemable at June 17, 2018 05:27 PM (r4KP2)

239 : i don't think i have ever seen so many missed putts - short putts - as at this u.s. open. they can't even blame the wind zeus threw down yesterday to chasten the golfers' hubris.

As Gary McCord said (and got banned forever from covering Augusta), "they groomed those greens with bikini wax".

Posted by: Bandersnatch at June 17, 2018 05:28 PM (fuK7c)

240 CBD, a primer, or anything, relating to edumucation about cuts of beef would be welcome.
Posted by: rhomboid at June 17, 2018 05:24 PM (QDnY+)

Agreed. If a cut is on sale, is it any good? Is that a decent price? I dunno! I feel like I ought to, though.

Posted by: hogmartin at June 17, 2018 05:29 PM (fZuhk)

241 (o/t: i don't think i have ever seen so many missed
putts - short putts - as at this u.s. open. they can't even blame the
wind zeus threw down yesterday to chasten the golfers' hubris.

Posted by: musical jolly chimp at June 17, 2018 05:24 PM (Pg+x7)

IKNAA ( I know nothing about agronomy), but this seems to be a trend at modern US Opens. They cut the grass so tight the greens get bumpy later in the day. I don't care if the course is difficult but you can't putt on a plinko board.

Posted by: Quint at June 17, 2018 05:29 PM (n13/j)

242 And it wasn't a gimmick either, he wasn't there to freak out the normies by beating the 72oz offal challenge to win the t-shirt.
-----
Okay, now I have to imagine what the t-shirt said.

"Alimentary, Dr. Watson!"

"Happy Entrails!" with cowboy lassoing an intestinal bolus.

"Thymus and Pancreas: They're Cops"

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 05:29 PM (JxMDl)

243 Tonight Mrs. Franpsycho is taking her dad out, so I'm making Ma Po Tofu and a recipe from my 1970 Chinese cookbook, Adele's Wonton Wraps, made with store bought crescent roll dough. Very La Choy.

Posted by: San Franpsycho at June 17, 2018 05:30 PM (EZebt)

244 Okay, now I have to imagine what the t-shirt said.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 05:29 PM (JxMDl)

There's no need to imagine when you can find out for yourself! Godspeed.

Posted by: hogmartin at June 17, 2018 05:32 PM (fZuhk)

245 Re: Cilantro. Tastes like soap to me. I was glad to find out about the gene thing. The taste reminds me of a short, fat Nun jamming a bar of soap in my mouth in '66.
Got used to it then, got used to it now.

Posted by: Burger Chef at June 17, 2018 05:32 PM (RuIsu)

246 ... does leftistsm attract the cruel or create them?
Posted by: musical jolly chimp at June 17, 2018 05:18 PM (Pg+x7)

I think a bit of both. Well meaning naive soccer moms and their soy boy husbands who were duped into leftism. And then there are naturally nasty people like Kimmel, Olbermann, April Ryan, etc. who enjoy venting hatred, and leftism allows them to do that without guilt - they tell themselves that they are crusaders for righteousness.

Posted by: Steve and Cold Bear at June 17, 2018 05:32 PM (/qEW2)

247 Picric, two Augusts ago did our first visit to OR. Blueberries (and blackberries) were UNbelievable. Of course. We just kept the cooler in the car stocked, the whole week.

Blueberries/blackberries all day, excellent pinot every night (and the best peach I've ever had, at the farmer's market in McMinnville).

Posted by: rhomboid at June 17, 2018 05:32 PM (QDnY+)

248 Have Love Will Travel - The Sonics

Random tunery that popped up on the playlist. I mean, it's no chicken thigh, but hey, it satisfies.

Posted by: Jak Sucio at June 17, 2018 05:34 PM (Y9uH4)

249
Tonight Mrs. Franpsycho is taking her dad out, so I'm making Ma Po Tofu and a recipe from my 1970 Chinese cookbook

Whoa, the missus is taking her father out and you get left behind? By choice?

Posted by: Hadrian the Seventh at June 17, 2018 05:34 PM (LsBY9)

250 Great. Killed by spoiled almonds.

Is there still time to rewrite your will and leave me your match rifle?

Posted by: Bob the Bilderberg at June 17, 2018 05:34 PM (7oUUT)

251 I have a suggestion for the pork tenderloin recipe. Replace the brown and raw sugar 1 for 1 with maple syrup. The maple syrup really complements the blueberries.

Just as it does French Toast.

Posted by: Muad'dib at June 17, 2018 05:35 PM (V+uYu)

252 Saw one day of the Farmer's (then Buick) tournament at Torrey Pines a few years back. Players had been complaining about the greens on Thurs/Fri.

We were stationed right between 17th green and 18th tee (they're very close). Remember the group with Sneddeker (sp?), young new face who actually had led Thurs/Fri, coming up and putting the 17th. Ridiculous. Everyone 2-putted or 3-putted, from decent positions. They actually all laughed when one guy missed. Must have been pretty bad.

Only putted on tournament greens once (inadvertent). Some course near Ocean City, MD that had either just hosted or was about to host a tournament. Ridiculous (for a casual golfer). More like a trick miniature golf hole with cement-hard putting surface.

Posted by: rhomboid at June 17, 2018 05:37 PM (QDnY+)

253 Whoa, the missus is taking her father out and you get left behind? By choice?
Posted by: Hadrian the Seventh at June 17, 2018 05:34 PM (LsBY9)

===
Don't let Her Majesty hear you ask that out loud!

We both know the answer to the question.

Posted by: San Franpsycho at June 17, 2018 05:39 PM (EZebt)

254 251 I have a suggestion for the pork tenderloin recipe. Replace the brown and raw sugar 1 for 1 with maple syrup. The maple syrup really complements the blueberries.

Just as it does French Toast.
Posted by: Muad'dib at June 17, 2018 05:35 PM (V+uYu)

And walleye no doubt, eh?

Posted by: Misanthropic Humanitarian at June 17, 2018 05:39 PM (3Pma+)

255 Getting a new fridge, so emptying the current one, so today, bunch of chicken is gonna get grilled (from the freezer). Put half in a terriyaki marinade, other half in a Jamaican jerk marinade made from fresh grapefruit juice, olive oil, and a dry jerk rub mixture.

And let's keep the chicken thigh thing quiet, huh?

Seriously. We have switched to using almost only thighs - and the prices at the discount grocery stores are absurdly low. 67 cents a lb? OK. I'll take a few pounds of that action (freeze a lot of it, use it later).

Only thing to use for good kebab or yakitori, of course, but also great for other things, like CBD says - the flavor.

Anyone wants to hear the amazing pulled chicken slow cooker recipe, let me know.

Posted by: rhomboid at June 17, 2018 05:39 PM (QDnY+)

256 Anyone wants to hear the amazing pulled chicken slow cooker recipe, let me know.
Posted by: rhomboid at June 17, 2018 05:39 PM (QDnY+)

let's hear it!

Posted by: votermom pimping NEW Moron-authored books! at June 17, 2018 05:41 PM (hMwEB)

257 Actually our tradition is to take me out to the IHOP on Lombard St. for breakfast. Unfortunately, we arrived this morning to find it has been boarded up! Wound up at a second rate Mel's Drive In. Sad.

Posted by: San Franpsycho at June 17, 2018 05:42 PM (EZebt)

258 >And walleye no doubt, eh?
Posted by: Misanthropic Humanitarian at June 17, 2018 05:39 PM (3Pma+)

Ja you bet. We make a glaze out of maple syrup, Dijon mustard and balsamic vinegar. Grill the fish with the glaze on. OMG.

Posted by: Muad'dib at June 17, 2018 05:45 PM (V+uYu)

259 Could be, rhomboid. I tried to figure out the recipe from a chef on TV named David Aje from up North somewhere, and finally came up with this one after a few tries.

Posted by: PJ at June 17, 2018 05:45 PM (qlTN9)

260 250 Great. Killed by spoiled almonds.

Is there still time to rewrite your will and leave me your match rifle?
Posted by: Bob the Bilderberg at June 17, 2018 05:34 PM (7oUUT)
--------
I plan to linger and be a burden, so it'll be a while.

Posted by: Weasel at June 17, 2018 05:46 PM (MVjcR)

261 For those that aren't sure about cuts of meat, Google cow map or Cow anatomy or something like that . You'll get tons of websites and images that can help educate you.

Posted by: BigZesty at June 17, 2018 05:48 PM (0bWtQ)

262 I don't know if they are all this good but the local Cracker Barrel has some excellent blueberry pancakes. Lots of berries, not too thick, slightly crisp outside, served with warm blueberry syrup. Delish! I can't afford that many carbs often but as a very occasional treat, it's great.

Posted by: JTB at June 17, 2018 05:48 PM (V+03K)

263 One pet peeve of mine is that most Americans eat chicken "fajitas". Although it totally contradicts my previous post about various world versions of fajitas, I get tired of the ubiquitous chicken fajitas. The first reason of course is that the chicken is usually dry if you get them at a restaurant. The second reason is that the word "fajita" has a meaning, and that meaning is NOT "wrapped in a tortilla with grilled veggies".

Fajita is Spanish and means "little belt". The term describes a specific beef cut. I believe it is the skirt steak although the flank is a great alternative. Nothing wrong with well made chicken "fajitas" but they are certainly only worthy of the second spot.

Posted by: Quint at June 17, 2018 05:49 PM (n13/j)

264 For those that aren't sure about cuts of meat,
Google cow map or Cow anatomy or something like that . You'll get tons
of websites and images that can help educate you.

Posted by: BigZesty at June 17, 2018 05:48 PM (0bWtQ)

Letterman used to do a game, "know your cuts of meat". And if you really want to geek out, you can learn the French cuts, which are different. The French always have to do their own thing ya know.

Posted by: Quint at June 17, 2018 05:51 PM (n13/j)

265
Lots of berries, not too thick, slightly crisp outside, served with warm blueberry syrup.

At Ace Rothstein's Cracker Barrel there are equal amounts of blueberries in each pancake.

Posted by: Hadrian the Seventh at June 17, 2018 05:51 PM (LsBY9)

266 For those that aren't sure about cuts of meat, Google cow map or Cow anatomy or something like that . You'll get tons of websites and images that can help educate you.
Posted by: BigZesty at June 17, 2018 05:48 PM (0bWtQ)

Well I know that but the internet is all the way over there.

Posted by: hogmartin at June 17, 2018 05:52 PM (fZuhk)

267 Raheem Kassam: Tommy Robinson update. Streamed 2 hours ago.

https://www.youtube.com/watch?v=mS5E1EJBJ4c

Posted by: Off the reservation at June 17, 2018 05:52 PM (vWMNq)

268 Fajita is Spanish and means "little belt". The term describes a specific beef cut. I believe it is the skirt steak although the flank is a great alternative. Nothing wrong with well made chicken "fajitas" but they are certainly only worthy of the second spot.

Life is full of ironies. Fajitas are peasant food and skirt steak was the cheapest cut. Mexicans figured out how to cook flank steak and made it into fajitas and all of a sudden skirt steak isn't cheap anymore.

I had something similar happen to me. For a long time I was the only one who knew that lamb shoulder steaks were awesome and they cost nothing. Now people know and they cost.

Posted by: Bandersnatch at June 17, 2018 05:53 PM (fuK7c)

269 Tommy Robinson first letter from prison.

https://www.youtube.com/watch?v=-3VPWzSXQQg

Posted by: Off the reservation at June 17, 2018 05:53 PM (vWMNq)

270 Ja you bet. We make a glaze out of maple syrup, Dijon mustard and balsamic vinegar. Grill the fish with the glaze on. OMG.
Posted by: Muad'dib at June 17, 2018 05:45 PM (V+uYu)

Yum sounds delish....

Posted by: Misanthropic Humanitarian at June 17, 2018 05:53 PM (3Pma+)

271 I smoked a couple of steelhead trout fillets yesterday. Like candy, but I wish I knew what I did right.

Posted by: Northernlurker, but call me Teem at June 17, 2018 05:16 PM

---

That has happend to me so many times. I once smoked a pork loin that came out so good it was like something that you would find in a 5 star restaurant for $50 a plate.

I tried it again and thought I did everything exactly the same and it was tough and chewy.

It is so frustrating.

Posted by: The Great White Scotsman at June 17, 2018 05:55 PM (+Dllb)

272 I had something similar happen to me. For a long
time I was the only one who knew that lamb shoulder steaks were awesome
and they cost nothing. Now people know and they cost.

Posted by: Bandersnatch at June 17, 2018 05:53 PM (fuK7c)

Yeah, it is hard to stay ahead of the crowd. Yeah, skirt was considered trash meat and flank used to be cheap. Not so much these days.
I used to drink Rhone wines, they were a great value because the labels were intimidating to the masses.

Posted by: Quint at June 17, 2018 05:57 PM (n13/j)

273 BigZesty, thanks, good idea. Think I actually did look at some site (cattlemen's assoc.?), but didn't stick with it and study things.

PJ, gonna save your recipe for the next time (probably "winter" - I'm in SoCal) I do a non-grilled pork tenderloin.

Posted by: rhomboid at June 17, 2018 05:58 PM (QDnY+)

274 votermom - stolen from a site called OlgasFlavorFactory. But simplicity itself.

Get a ton of boneless/skinless chicken thighs, cheap. Mix a basic dry rub (brown sugar/paprika/garlic powder/onion powder/blk pepper/etc). Coat the chicken pieces. Put some BBQ sauce (home-made or store-bought) in the bottom of slow cooker. Place chicken in, cook low for 5-6 hours.

Remove chicken, reserve liquid that remains in cooker. "Pull" chicken with forks (I actually have the little hooked grabbers with handles, I use those). Return to cooker, add liquid to desired moistness, more BBQ sauce, mix it up.

Boom. Tons of excellent, cheap pulled BBQ chicken. Couldn't believe how good it was.

Posted by: rhomboid at June 17, 2018 05:59 PM (QDnY+)

275 Life is full of ironies. Fajitas are peasant food and skirt steak was the cheapest cut. Mexicans figured out how to cook flank steak and made it into fajitas and all of a sudden skirt steak isn't cheap anymore.

I had something similar happen to me. For a long time I was the only one who knew that lamb shoulder steaks were awesome and they cost nothing. Now people know and they cost.
Posted by: Bandersnatch at June 17, 2018 05:53 PM (fuK7c)

+++

When I was first married, I used to buy short-ribs because they were so cheap and meaty. Recently I looked at some at the market. Almost $15.00 for a package of four with so little meat, they looked like what amounted to the dog bones butchers used to give away.

Posted by: washrivergal at June 17, 2018 05:59 PM (dJklA)

276
Lobster used to be a food served to the servants and prison inmates.

Posted by: Hadrian the Seventh at June 17, 2018 06:00 PM (LsBY9)

277 Off the reservation

That is a good letter. Thanks.

I'm thinking of writing him in support.

Posted by: NaCly Dog at June 17, 2018 06:00 PM (hyuyC)

278 King of the Hill of course had an episode on cuts of and Grading beef.

As I've claimed before, there is not a subject KOH has not addressed.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:02 PM (2DOZq)

279 We're all just one generation away from being Tommy Robinson.

Posted by: Jak Sucio at June 17, 2018 06:02 PM (Y9uH4)

280 Yeah Quint I hope chicken thighs don't get "discovered" the way skirt/flank steak have been.

Though where I am (large Mexican and Vietnamese/Asian populations), where such cuts get lots of love, prices aren't too bad. Just not as cheap as they used to be, I think.

A Mexican grocery store chain meat dept. has lots of beef that's perfect for certain Japanese dishes using thin-cut beef - and a lot cheaper than at the Japanese grocery stores.

Posted by: rhomboid at June 17, 2018 06:03 PM (QDnY+)

281 I would buy cube steaks because they were cheap. Not so cheap now and they still have the texture of a shoe sole.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:04 PM (2DOZq)

282 281 I would buy cube steaks because they were cheap. Not so cheap now and they still have the texture of a shoe sole.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:04 PM (2DOZq)

+++

So true. I've noticed the same thing.

Posted by: washrivergal at June 17, 2018 06:05 PM (dJklA)

283 Skirt steak was , like, 48 cents a lb. back in the day before it was discovered. Now poor Texans and Mexicans are pissed.

Posted by: Jak Sucio at June 17, 2018 06:06 PM (Y9uH4)

284 Skirt steak was , like, 48 cents a lb. back in the day before it was discovered. Now poor Texans and Mexicans are pissed.

Exactly.

Posted by: Bandersnatch at June 17, 2018 06:08 PM (fuK7c)

285 Speaking of cheap cuts, there's something sold as "stir-fry beef" at Kroger that works really well if you want shaved strips of beef for, unsurprisingly, stir-fry. I have absolutely no idea what cut it is, and it's probably something that's unsuitable for any other preparation, but it's cheap as chips and saves the time of par-freezing and then shaving it myself. And since it's so thin and it's going to get covered in garlic and ginger anyway, it doesn't really have to be anything that special.

Posted by: hogmartin at June 17, 2018 06:10 PM (fZuhk)

286 For a long time I was the only one who knew that lamb shoulder steaks
were awesome and they cost nothing.

Posted by: Bandersnatch at June 17, 2018 05:53 PM (fuK7c)

I used to buy them and grind them for lamb burgers. It was the perfect cut, with just enough fat and a few different muscles. And, as you know, insanely cheap.

And they grilled nicely too.

Posted by: CharlieBrown'sDildo at June 17, 2018 06:10 PM (wYseH)

287 Work, work, work...

But, now I'm off! Yay!

Okay, here's a cocktail you probably don't have the ingredients for- heck, I thought i didn't have all the ingredients and I have a prodigious liquor cabinet.

Anyway, I made this one because it sounded like it would really go well with the experimental Tandoori Pork Ribs I was making and it did!

Very deep, complex flavors. Goes well with any spicy type dish.

I give you_

The Original Dirty Liver

3/4 oz Batavia Arrack

3/4 oz Cynar

3/4 oz Maraschino Liqueur

1/2 oz Bonal Gentiane Quina

3/4 oz Lime Juice

Shake ingredients over ice and strain into chilled glass. Drink!

Great stuff. If you can, try it.

The Tandoori Ribs were judged good and okay but everyone including me preferred regular BBQ flava.

Posted by: naturalfake at June 17, 2018 06:10 PM (ZSkht)

288 277 That is a good letter. Thanks.

I'm still listening to the end of Raheem's stream.

Posted by: Off the reservation at June 17, 2018 06:10 PM (vWMNq)

289 I used to be able to buy a 20 lb. brisket for 10 bucks. Thanks a lot Aaron Franklin......

Posted by: Jak Sucio at June 17, 2018 06:11 PM (Y9uH4)

290 Ted Cruz served a plate of crow to Jimmy Kimmel at a charity one on one Basketball game. Unfortunately both of them didn't do each other any favors as far as confirming any b-ball skills.

They both were still better than Obama though.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:12 PM (2DOZq)

291 Skirt steak was , like, 48 cents a lb. back in the day before it was discovered.

Posted by: Jak Sucio at June 17, 2018 06:06 PM (Y9uH4)

Hanger steak stayed cheap for years after the yuppies discovered skirt, but the bastards finally figured it out, and now it's damned near as expensive.

A carefully butchered hanger steak is a fine thing with a bit of dry rub, grilled and sliced.

Posted by: CharlieBrown'sDildo at June 17, 2018 06:12 PM (wYseH)

292 CBD, what seasonings do you use in your lamburgers?

Posted by: Ben Had at June 17, 2018 06:13 PM (/9B2l)

293

Speaking of Manhattans-

If you see Bonal, give it a whirl for your Manhattans.

It sort like Sweet Vermouth only more fruity and bitter.

2 oz rye or bourbon
1 oz Bonal

makes a very nice Manhattan.

Check it out!

Posted by: naturalfake at June 17, 2018 06:13 PM (ZSkht)

294
They both were still better than Obama though.

Posted by: Lancelot Link Secret Agent Chimp

The Mendoza Line of athleticism.

Posted by: Hadrian the Seventh at June 17, 2018 06:14 PM (LsBY9)

295 Once in a while, a Ralph's (Kroger-owned) near me has insane deals on things like pork shoulders. 75% off, once, I recall, no limits (young butcher walking by said "I'd buy them all"). They weren't late dated, or in any way compromised. Just 75% off.

And I must be missing something, but perfectly good pork chops (fresh) - thin, thick-cut, all versions - are frequently on sale for ridiculous prices. We actually stopped buying them for a while, I over-did the pork chop thing.

I don't get that one.

Posted by: rhomboid at June 17, 2018 06:14 PM (QDnY+)

296 I was in hog heaven when skirt steaks were dirt cheap.

Then enter Alton Brown and the Food Network. Thanks a lot assholes.

Posted by: Mr Aspirin Factory at June 17, 2018 06:14 PM (89T5c)

297 I used to be able to buy a 20 lb. brisket for 10 bucks. Thanks a lot Aaron Franklin......

Posted by: Jak Sucio at June 17, 2018 06:11 PM

---

I will occasionally see full vac pac briskets on sale at Krogers here in NE Texas for $1.98 a pound which is considered a steal now.

Limit two, while supplies last and no rain checks.

Posted by: The Great White Scotsman at June 17, 2018 06:14 PM (+Dllb)

298 what seasonings do you use in your lamburgers?

Posted by: Ben Had at June 17, 2018 06:13 PM (/9B2l)

Salt
Pepper
Rosemary
Garlic
Parsley

But plain old salt and pepper works really well too.

I love lamb!

Posted by: CharlieBrown'sDildo at June 17, 2018 06:15 PM (wYseH)

299 Mr Aspirin, at least Alton Brown's a gun nut. So he's got that going for him.

Posted by: rhomboid at June 17, 2018 06:15 PM (QDnY+)

300 Walmart has what looks to be around 6-8 lb. briskets for like $64 around here. Who could be positive it's even from a cow from there?

Posted by: dartist at June 17, 2018 06:15 PM (nisXv)

301 Posted by: The Great White Scotsman
++++++++++++++++++++++++++++++
HEB has good deals, but it's just the point. Brisket & skirt steak are the toughest lousiest cut on a cow.
Texicans made it work, but now everyone knows. Depressing.

Posted by: Jak Sucio at June 17, 2018 06:17 PM (Y9uH4)

302 Yeah, pork in various cuts is ridiculously cheap.

I don't know anything about the dynamics of the hog industry, but you can get good animal protein that can be roasted, grilled, barbecued, made into rice dishes, sit under sauerkraut, or several other things for like $2 a meal.

One of the things I like to say when I cook a meal is "cheaper than a Big Mac".

Posted by: Bandersnatch at June 17, 2018 06:18 PM (fuK7c)

303 That's cool about Alton. Still pissed about the skirt steaks.

Posted by: Mr Aspirin Factory at June 17, 2018 06:18 PM (89T5c)

304 Lamb remains terra incognita for me, as a cook.

Part of that is Basque relatives in-law. Not a huge lamb fan. Only way I like it, so far, is excellent fresh steaks with an amazing rub, grilled (the Basque ones), or small bits, highly seasoned, in a Central Asian dish like qabili palow.

And in the can't-do-yourself category, the unbelievable whole roast lamb I had in Kurdistan, years ago (and the cardamom rice that was with it - life-changing).

Posted by: rhomboid at June 17, 2018 06:18 PM (QDnY+)

305 Speaking of Manhattans-
If you see Bonal, give it a whirl for your Manhattans.
It sort like Sweet Vermouth only more fruity and bitter.
2 oz rye or bourbon
1 oz Bonal
makes a very nice Manhattan.
Check it out!
Posted by: naturalfake at June 17, 2018 06:13 PM (ZSkht)

Thanks Nat Flake! I am gonna give it a try if I can find a bottle nearby over the next week.

Saturdays are my Manhattan day.

Posted by: Hairyback Guy at June 17, 2018 06:18 PM (EoRCO)

306 And I must be missing something, but perfectly good pork chops (fresh) - thin, thick-cut, all versions - are frequently on sale for ridiculous prices. We actually stopped buying them for a while, I over-did the pork chop thing.
Posted by: rhomboid at June 17, 2018 06:14 PM (QDnY+)

Kroger here has the same thing, all varieties of pork chops, all different thicknesses, and stupid cheap. The only thing I can't seem to find is anything with a worthwhile bone in, so nothing to simmer down for a stock.

Posted by: hogmartin at June 17, 2018 06:19 PM (fZuhk)

307 I'mgonna brag for a moment. Somehow I was lucky enough over the winter to find a whole brisket , point and flat , for $0.99 a pound . 17 pounds total . It's still in my freezer, but it's getting cooked for my birthday the first week of July

Posted by: BigZesty at June 17, 2018 06:19 PM (0bWtQ)

308 what seasonings do you use in your lamburgers?

Posted by: Ben Had at June 17, 2018 06:13 PM (/9B2l)

Salt
Pepper
Rosemary
Garlic
Parsley

But plain old salt and pepper works really well too.
----
Also a hint of garlic, a dash of cumin, some Moroccan spice, and crumbled feta cheese.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 06:20 PM (JxMDl)

309 Posted by: BigZesty
+++++++++++++++++++++++
years ago (I know, get off my lawn) that would have been highway robbery.

Enjoy!

Posted by: Jak Sucio at June 17, 2018 06:20 PM (Y9uH4)

310 one "Hack" ( i hate that term) I do is I make Veal Parmesan with pork cutlets. As long as you use good ingredients with it, it works great and is often more tender than the veal you get at the local megalo mart.

Posted by: Quint at June 17, 2018 06:20 PM (n13/j)

311 I'm I a plebian scum because I sear my meats in the broiler - in the cast iron i'm cooking them in. One less dish to wash.

Posted by: Jean at June 17, 2018 06:21 PM (D2yIw)

312 Bander, we frequently comment on this same thing. We often eat our own cooking, at home - better than most we'll get eating out - for an amazing small amount of $. We've learned to watch for the steals.

I am puzzled by the pork chop thing. Would be great if someone in the industry could explain the economics of that.

But Bander, a more pressing thing - nekkid modeling?

Posted by: rhomboid at June 17, 2018 06:22 PM (QDnY+)

313 And don't forget the lamb heads:

https://www.shepherdsongfarm.com/shop/organ-meats/lamb-head/

Old and busted: "farm to table"
The New Hotness: "nose to tail"

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 17, 2018 06:24 PM (JxMDl)

314 My father used to make a great Swiss steak that was slowed Cooked in an electric skillet. Round steak is still fairly inexpensive.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:24 PM (2DOZq)

315 306 And I must be missing something, but perfectly good pork chops (fresh) - thin, thick-cut, all versions - are frequently on sale for ridiculous prices. We actually stopped buying them for a while, I over-did the pork chop thing.
Posted by: rhomboid at June 17, 2018 06:14 PM (QDnY+)

Kroger here has the same thing, all varieties of pork chops, all different thicknesses, and stupid cheap. The only thing I can't seem to find is anything with a worthwhile bone in, so nothing to simmer down for a stock.
Posted by: hogmartin at June 17, 2018 06:19 PM (fZuhk

Pork chops are overrated. I prefer pork steaks.

Posted by: Misanthropic Humanitarian at June 17, 2018 06:24 PM (3Pma+)

316 One less dish to wash.
Posted by: Jean at June 17, 2018 06:21 PM (D2yIw)

Yup.

"One less bell to answer
One less egg to fry......"

Posted by: Hairyback Guy at June 17, 2018 06:25 PM (EoRCO)

317 I am a thigh man. Breasts are...]

Breasts are amazing on baristas.

Thighs are the part of chicken you want to eat. Dark meat, flavorful, moist, hard to do poorly.

Chicken breasts are the turkey of the food world. Why does anyone like dry white meat?
Posted by: Bandersnatch

Mind the gap?

Posted by: Jean at June 17, 2018 06:25 PM (D2yIw)

318
A scene at Schloss Hadrian:

Me: "Lamb roast looks like it's ready!"

HM (from bedroom): "Check the temperature. It should be 180 inside."

Me: *checks, sees it's 165* "We're good!"

Posted by: Hadrian the Seventh at June 17, 2018 06:25 PM (LsBY9)

319 hogmartin, this year I bought several spiral-cut hams on deep discount (after the holidays, and after Easter), of course we feasted on ham substantially, then I made killer bean soup with the (still meaty) bones.

It's the perfect marriage of indolence, and good cooking.

I don't agonize now over carving every last ounce of meat off whole-roasted chickens, or hams with bones. I just do a decent rough cut, then use what's left, with the bones, to make soups and stews.

Posted by: rhomboid at June 17, 2018 06:25 PM (QDnY+)

320 Posted by: rhomboid
++++++++++++++++++++++++
Butter Beans(Large Limas) are the best with a holiday ham bone.

Posted by: Jak Sucio at June 17, 2018 06:27 PM (Y9uH4)

321 OT: Strzok claiming he's dying to testify before Congress, without a net (i.e. no immunity, no pleading the 5th).

Sundance probably has exactly the right explanation. Guy already has immunity ..... for everything in the Espionage Act investigation, at least. Can't imagine he'd openly testify about the faux Russian election operation/scandal.

Posted by: rhomboid at June 17, 2018 06:28 PM (QDnY+)

322 I use the super thin pork chops smothered in refries and covered in over easy eggs and peach/habanero salsa.

Posted by: Ben Had at June 17, 2018 06:29 PM (/9B2l)

323 She's not as pregnant as she seems
She's just full of Butter Beans.

Posted by: Billie's Bounce at June 17, 2018 06:29 PM (Z+ic4)

324 300 Walmart has what looks to be around 6-8 lb. briskets for like $64 around here. Who could be positive it's even from a cow from there?
Posted by: dartist at June 17, 2018 06:15 PM (nisXv

Long pig.

Posted by: Fox2! at June 17, 2018 06:31 PM (13IFa)

325 Dang, Ben Had, making me hungry with that.

I've been using the thin chops by marinating in soy, grilling, then serving with these delicious fruit confit/preserve kinda thinggies we got in OR last year. Some grill scorch, salt, and great fruit flavor.

Now *I'm* making myself hungry ......

Posted by: rhomboid at June 17, 2018 06:31 PM (QDnY+)

326 Wasn't there a chain of restaurants with "Swiss" in the name years ago?

Can't put my finger on it.

Posted by: Hairyback Guy at June 17, 2018 06:32 PM (EoRCO)

327 hogmartin, this year I bought several spiral-cut hams on deep discount (after the holidays, and after Easter), of course we feasted on ham substantially, then I made killer bean soup with the (still meaty) bones.
Posted by: rhomboid at June 17, 2018 06:25 PM (QDnY+)

That's great for soups and stews and anything else where ham is good or even welcome, but if you're making a clear asian pork stock, I don't think ham bones would get it to turn out right.

Posted by: hogmartin at June 17, 2018 06:32 PM (fZuhk)

328
OT: Strzok claiming he's dying to testify before Congress, without a net (i.e. no immunity, no pleading the 5th).

Sundance probably has exactly the right explanation. Guy already
has immunity ..... for everything in the Espionage Act investigation, at
least. Can't imagine he'd openly testify about the faux Russian
election operation/scandal.

Posted by: rhomboid at June 17, 2018 06:28 PM

---

DOJ has already given him immunity. That's why he is still employed by the FBI after all of those text messages.

Posted by: The Great White Scotsman at June 17, 2018 06:33 PM (+Dllb)

329 There are few things in the cooking world that I dislike more than unclear recipes, such as the one above with a package of blueberries. How big of a package? How about just use weight or volume.

Posted by: Denver at June 17, 2018 06:33 PM (5EcxQ)

330 hogmartin I'm talking strictly stews and heavy soups.

As part of the fridge clean-out, just had some of the bean soup I made from the last ham, that I had frozen. Outstanding. Forgot I had added home-made croutons and lots of fresh spinach.

Posted by: rhomboid at June 17, 2018 06:34 PM (QDnY+)

331 rhomboid, I hope you try it. Any salsa will do in a pinch.

Posted by: Ben Had at June 17, 2018 06:35 PM (/9B2l)

332 Grt White Scotsman, Strzok getting immunity would normally imply truly big fish are actually going to be speared. My confidence in that is low (not non-zero, but low).

Guess we'll all be finding out more soon enough.

Posted by: rhomboid at June 17, 2018 06:36 PM (QDnY+)

333 hogmartin, this year I bought several spiral-cut
hams on deep discount (after the holidays, and after Easter), of course
we feasted on ham substantially, then I made killer bean soup with the
(still meaty) bones.

It's the perfect marriage of indolence, and good cooking.

I don't agonize now over carving every last ounce of meat off
whole-roasted chickens, or hams with bones. I just do a decent rough
cut, then use what's left, with the bones, to make soups and stews.

Posted by: rhomboid at June 17, 2018 06:25 PM

---

I can't seem to make a decent crock pot of pinto beans without using an actual ham bone or salt pork. I looked at smoked hocks the other day at Winco but they were $5.00 a pound. Way too much to toss in a $1 crock pot of beans.

Posted by: The Great White Scotsman at June 17, 2018 06:36 PM (+Dllb)

334 Well - time to get back to the bench and reload some more 38spl - just in time to miss the gun thread, I suppose!

Will check back.

Posted by: rhomboid at June 17, 2018 06:37 PM (QDnY+)

335 There are few things in the cooking world that I dislike more than unclear recipes, such as the one above with a package of blueberries. How big of a package? How about just use weight or volume.
Posted by: Denver at June 17, 2018 06:33 PM (5EcxQ)

Holy loly, you would love looking through 18th century cookbooks. There are entire recipes with nothing but a vague sequence of steps and obscure techniques and ingredients with quantities like "some root vegetables, pared".

The idea was that some mentor, usually one's mother, would actually teach the cooking and the cookbooks were just there as references for people who already knew how to prepare them.

Posted by: hogmartin at June 17, 2018 06:39 PM (fZuhk)

336 GWS, I've been using smoked turkey legs (big suckers), with lentils or other beans, to make great slow cooker soups the last few years. Local store that had them no longer has the turkey legs. Don't recall the price, but they weren't expensive.

Old principle I learned once years ago, when I ended up putting in just about every spice and ingredient I literally had into a big pot of black beans I was making from scratch (for a Brazilian dinner) - beans can absorb an infinite amount of seasoning and still taste like nothing.

Posted by: rhomboid at June 17, 2018 06:40 PM (QDnY+)

337 I bought several spiral-cut hams on deep discount (after the
holidays, and after Easter), of course we feasted on ham substantially

Now that's one thing that is really good here from Aldi. Their Appleton spiral-cut hams can be got for around $15 and compare with Honey Baked Hams which are $60-$80, given some room for weight.

Posted by: dartist at June 17, 2018 06:41 PM (nisXv)

338 There are few things in the cooking world that I dislike more than unclear recipes, such as the one above with a package of blueberries. How big of a package? How about just use weight or volume.
Posted by: Denver at June 17, 2018 06:33 PM (5EcxQ)

I assume he meant the pint container they usually come in but you're correct, that would only be guessing.

Posted by: Lancelot Link Secret Agent Chimp at June 17, 2018 06:41 PM (2DOZq)

339 This talk of good affordable cuts of meat got me thinking. We're retired and comfortable enough since we're sorta frugal. But when we find a REALLY good deal on meat it has the satisfaction of finding the treasure of Monte Cristo. That's an overreaction but accurate assessment.

Posted by: JTB at June 17, 2018 06:45 PM (V+03K)

340 But Bander, a more pressing thing - nekkid modeling?

Not this week, I think I'm three months out of shape.

When I got into doing art (not well) I thought it would be holistic to be on both sides of the easel. So I've modeled for a bunch of art classes, up to the age of 29 + 22.

It's interesting and weird. It's like being a pretty girl because everyone is paying attention to you. It's like being nobody because they're not paying attention to you, they're trying to draw your body.

The slump shouldered old guy will draw you slump shouldered and with a belly, the artsy young girl will draw you as with a huge dick that sprouts flowers.

It's kind of meditative and kind of athletic to hold poses.

Posted by: Bandersnatch at June 17, 2018 06:46 PM (fuK7c)

341 I very rarely cook with a recipe. If i'm trying something for the1st time, sure, but otherwise I just wing it. I've often thought about writing a sort of 'Crap in a Pan' cook book. But its hard to articulate the 'throw a little of this, then a little of that' method. BBQ is a whole other thing. Easy to cook. Hard to explain

Posted by: BigZesty at June 17, 2018 06:46 PM (0bWtQ)

342 I very rarely cook with a recipe.

This is why I cook but don't bake. Cooking you can go along and say this needs some more acid, let's add vinegar. Or it's tart, let's back it off with some cream or butter.

Baking you have to make it and leave it up to the oven gods. I afeared of that.

Posted by: Bandersnatch at June 17, 2018 06:51 PM (fuK7c)

343 Love me some chicken thighs. You can feed a lot of folks real cheap.

Seasoned with Montreal Chicken seasoning (or if you live in Texas and have access to HEB chicken fajita seasoning!) Its hard to mess them up. Pellet grill at 375 will turn out amazing.

Its become a staple at our house.

Posted by: Life of Brian at June 17, 2018 06:51 PM (7N09i)

344
Love me some chicken thighs. You can feed a lot of folks real cheap.

Me too. You can cook the crap out of them and still not kill them, bone in or out.

Posted by: dartist at June 17, 2018 06:54 PM (nisXv)

345 very rarely cook with a recipe.

This is why I cook but don't bake. Cooking you can go along and say this needs some more acid, let's add vinegar. Or it's tart, let's back it off with some cream or butter.

Baking you have to make it and leave it up to the oven gods. I afeared of that.
Posted by: Bandersnatch at June 17, 2018 06:51 PM (fuK7c)

Baking is science. Cooking is Art :-).

Posted by: BigZesty at June 17, 2018 06:54 PM (0bWtQ)

346 My favorite piece of chicken is the drumstick, preferably battered and fried. Delish!

I'm not much of a cook, but I love to eat.

Posted by: ALH at June 17, 2018 06:56 PM (uN03s)

347 Baking you have to make it and leave it up to the oven gods. I afeared of that.
Posted by: Bandersnatch at June 17, 2018 06:51 PM (fuK7c)

If you're using volume measure, you might have better results with weight measure. A cup of flour doesn't mean any precise amount, 500g does. Same as how Weasel presumably doesn't eyeball powder, he uses a digital scale.

Baking was pretty much hit or miss until I started using a digital scale with a tare function, now I can knock out the same loaf of bread from week to week consistently. It's like night and day.

Posted by: hogmartin at June 17, 2018 06:57 PM (fZuhk)

348 goon fred.

I mean knute.

I mean nood gun thread.

Posted by: hogmartin at June 17, 2018 07:01 PM (fZuhk)

349 If you're using volume measure, you might have better results with
weight measure. A cup of flour doesn't mean any precise amount, 500g
does. Same as how Weasel presumably doesn't eyeball powder, he uses a
digital scale.

All of the different kinds of salt weigh different too. A scale with grams is a good thing to have if you want to interpret a recipe as it was intended and to repeat a recipe accurately.

Posted by: dartist at June 17, 2018 07:03 PM (nisXv)

350 313 - sheeps head was a delicacy to my Sicilian dad; used to freak me right to to come in from playing to see a whole animal head, roasted, sitting on the table with oven roasted potatoes and onions. My dad and brothers would chow down like vikings,waving around jawbones and such. I ate a tuna fish sandwich.

Posted by: vivi at June 17, 2018 07:16 PM (11H2y)

351 Lobster used to be a food served to the servants and prison inmates.

Posted by: Hadrian the Seventh at June 17, 2018 06:00 PM (LsBY9)

They used to give caviar away at bars because the salt would get people to order more drinks.

Posted by: Quint at June 17, 2018 07:18 PM (n13/j)

352 Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.
Your commie has no regard for decent cusine...

Posted by: Additional Blond Agent at June 17, 2018 07:53 PM (j0Oc6)

353 vivi- a few weeks ago I wrote about the animal head staring up at me from a stock pot when we were visiting family in Italy. We aren't Sicilian, but our region is sheep - raising so I guess it was Lamb or sheep head. I would only eat veggies, cheese and fish after that.

And olives and figs and nuts.

And bread and pasta.

Posted by: kallisto at June 17, 2018 08:26 PM (3nTd6)

354 Also: gelato, the occasional glass of wine and biscotti; those flat breakfast biscuits spread with Nutella, and cappuccino.

But no sheep head with bulgy eyes.

Posted by: kallisto at June 17, 2018 09:17 PM (3nTd6)

355 I'm not sure what "sirloin" even is these days..
When I was a kid, we would get a big sirloin steak.. this included a filet portion and other portions with a bone..
Today's "sirloin" is what cut? I have no idea!

Posted by: Chi-Town Jerry at June 17, 2018 09:43 PM (5tSKk)

356 I would only eat veggies, cheese and fish after that.

And olives and figs and nuts.

And bread and pasta.

Posted by: kallisto.............

Don't be a pussy.. just eat it.

Posted by: Chi-Town Jerry at June 17, 2018 09:45 PM (5tSKk)

357 French toast - liberal maple syrup.. but ONLY after a good amount of butter.. then powdered sugar.

Posted by: Chi-Town Jerry at June 17, 2018 09:46 PM (5tSKk)

358 Why are you informing the world that thighs are the best part of the chicken? Let the gullible fools gag down dry breasts, weird legs and meatless wings.

Posted by: Ron Stanford at June 17, 2018 10:41 PM (6MqaG)

359 356. Hmm no thanks. My tough guy man card expired a few months ago. Lost the ability to ingest manly comestibles like
animal heads.

Pussy says: Don't be a dick.

Posted by: kallisto at June 18, 2018 07:03 AM (3nTd6)

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