Food Thread: Salumi When You're Gloomy, Or When You're Feeling Roomy, 'Cause This Headline Threw Me

When it comes to food and eating, the Italians get most things right, and salumi is no exception. It's just cured or preserved meat, much like French charcuterie or German Pökelfleisch (yeah, I had to look that up) and many other countries do the same sort of stuff.

But the Italian style stuff is, in my gluttonous opinion, the best of the lot. Notice I say "Italian style," because the stuff in that photo is a local version. The only imported meat on that platter is the prosciutto, and it was far inferior to the New Jersey salami and soppressata.

One of the nice things about putting together a platter like this one is that you get to try a bunch of different things without getting so stuffed that it is impossible to eat the rest of the meal. I got these meats sliced very thin, so each piece is a tiny taste, but with lots of surface area so it seems like it is a substantial taste.

And those olives? Castelvetranos, originally from Italy, which I think are superior to the famous Picholines from France.

The cheese is a Pecorino Romano, which is a sheep's milk cheese from, you guessed it, Italy! It has a nice sharp tang and a great texture. I like cutting it into those short sticks because you get the texture as well as the flavor.

The ramekins of olive oil and balsamic vinegar are optional, but they look cool, so what the hell.

******
This looks like a really, really, really great toy to have. I am unsure of its utility, because there are plenty of ways to light charcoal or coals or wood without resorting to technology. But still, it looks like lots of fun...Light your charcoal in 60 seconds with Looftlighter
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As usual, the highest highest expression of French Toast is its savory style, which isn't tainted by the foul exudation of some tree.
Parmesan French Toast
Come on...admit it...it looks great!
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Misanthropic Humanitarian sent this to me, and I'll be damned! It makes cabbage look great. I am definitely going to try this, mostly because anything with Parmesan and garlic has a very good chance of being tasty, but also because I can feel virtuous while actually eating something that tastes good, as opposed to some quinoa salad with chopped bark and a raw water dressing.
Parmesan Garlic Cabbage
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I have been experimenting with tequila and orange, and while I haven't created anything memorable, the drinks have been at least pleasant. I shake small chunks of cut orange with the peel, some tequila, a splash of agave nectar and a tablespoon of Cointreau. To counter the sweetness of the orange I have been using about a dozen drops of Thai Bitters, which adds a zing that I really enjoy, but that might not be everyone's cup of tea. I think I will try fresh jalapeno next, because that sounds so damned authentic, and I like the flavor.

Anyway, I haven't nailed this one yet, so any input from my fellow drinkers would be much appreciated.

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Food and cooking tips, tender meatballs, Marlin 1894Cs, gefilte fish replacements, thick and fluffy pita and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: 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 Foist?

Posted by: Don Q at July 22, 2018 03:59 PM (NgKpN)

2 Looks undercooked.

Posted by: Steve and Cold Bear at July 22, 2018 03:59 PM (/qEW2)

3 Looks good.

Posted by: HH at July 22, 2018 04:00 PM (mIJBI)

4 Oh it's salami. Never mind.

Posted by: Steve and Cold Bear at July 22, 2018 04:00 PM (/qEW2)

5 You forgot the haloumi!

Posted by: Lizzy at July 22, 2018 04:01 PM (W+vEI)

6 What's the difference between salumi and salami?

Posted by: rickl at July 22, 2018 04:01 PM (sdi6R)

7 Oooops - "halloumi."

Posted by: Lizzy at July 22, 2018 04:02 PM (W+vEI)

8 Salami on a hoagie is good

Posted by: Skip at July 22, 2018 04:02 PM (pHfeF)

9 >>>Castelvetranos

are the best

Posted by: concrete girl at July 22, 2018 04:03 PM (BVthB)

10 Are = Or?

Posted by: platypus, gg channel at July 22, 2018 04:03 PM (rbgPC)

11 Ah, the summer sausage edition.

Posted by: Grump928(c) at July 22, 2018 04:05 PM (yQpMk)

12 Posted by: platypus, gg channel at July 22, 2018 04:03 PM (rbgPC)

Thanks....

Posted by: CharlieBrown'sDildo at July 22, 2018 04:05 PM (wYseH)

13 and why is it called summer sausage you might ask.

Posted by: Grump928(c) at July 22, 2018 04:06 PM (yQpMk)

14 Went to a local restaurant last weekend that had an awesome cold cuts tray. the salad was awesome as well. Rare for me to rave about a salad. Neapolitan style cuisine.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:06 PM (EhZNT)

15 Cabbage recipe looks great.

Posted by: JT in KC at July 22, 2018 04:06 PM (FoSz+)

16 >>Come on...admit it...it looks great!

Yes, it looks good! French toast is a cousin of bread pudding and strata, and there are savory versions of those. Eggs + bread + ???? = endless yummies!

Posted by: Lizzy at July 22, 2018 04:07 PM (W+vEI)

17 and why is it called summer sausage you might ask

--

always wondered about that.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:07 PM (EhZNT)

18 Because pepperoni and salami are fermented to use up all the sugar and increase the acidity to the point that it doesn't need refrigeration.

Posted by: Grump928(c) at July 22, 2018 04:07 PM (yQpMk)

19 That table with a long roll, onions, tomatoes, other cheese, hot and or sweet peppers oregano and you got yourself a good sammy

Posted by: Skip at July 22, 2018 04:08 PM (pHfeF)

20 That's why pepperoni, hard salami, and the venerable beef stick are so tangy.

Posted by: Grump928(c) at July 22, 2018 04:09 PM (yQpMk)

21 Gabbagool!

Posted by: Count de Monet at July 22, 2018 04:09 PM (QLvwG)

22 Well now I want a salami sammich!

Funny to see the foodies in paroxysms of lust over what used to be considered a Gio Sixpack lunchbox staple.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:09 PM (gUCYC)

23 Castelvetrano = pro-tier olives.

Also man, that cob gig isn't too shabby. Lookit all that granite, like a swell, this guy.

Posted by: hogmartin at July 22, 2018 04:09 PM (y87Qq)

24 Poking around the spice cabinet I found a packet of spices for a Mexican tortilla soup - chicken, tomatoes, onion, pepper, celery tops, & tequila. So I got that in the slow cooker now.

Posted by: josephistan at July 22, 2018 04:09 PM (Izzlo)

25 that's also why there is a difference between cotta (meaning cooked) salami and hard salami. Cotta is not fermented and must be kept cold.

Posted by: Grump928(c) at July 22, 2018 04:10 PM (yQpMk)

26 On your bread, on your bread
Salami, salami, salami
Hey, hey
What's on your bread, on your bread
Salami, salami, salami
Hey, hey, hey
Oh, oh, oh, oh, oh, oh, oh
Hey, oh, ya, ya-a etc

Posted by: The Cranberries at July 22, 2018 04:10 PM (NL6wI)

27 13 and why is it called summer sausage you might ask.
Posted by: Grump928(c) at July 22, 2018 04:06 PM (yQpMk)

Go on...

Posted by: Shep! at July 22, 2018 04:10 PM (Izzlo)

28 Love cold cuts.

Salami, ham, bologna, head cheese, fumunda cheese, it's all good.

Well, maybe not the fumunda cheese, too aromatic.

Posted by: Hairyback Guy at July 22, 2018 04:10 PM (EoRCO)

29 Bring me all of it.

In a bucket.

Posted by: Mr. Creosote at July 22, 2018 04:10 PM (QLvwG)

30 I enjoyed yesterday's Chess & Cheesesteaks thread.

Posted by: rickl at July 22, 2018 04:11 PM (sdi6R)

31 Man, that antipasti platter looks great for a summer afternoon snack/early meal!

Posted by: Calm Mentor at July 22, 2018 04:11 PM (b3Pum)

32 Looflighter? We call those heat guns.
$25 at Lowes

Posted by: Marty McFly at July 22, 2018 04:12 PM (VWE5i)

33 Well, maybe not the fumunda cheese, too aromatic.
Posted by: Hairyback Guy at July 22, 2018 04:10 PM (EoRCO)

Also harvesting it can be nauseating.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:12 PM (EhZNT)

34
that's also why there is a difference between cotta (meaning cooked)
salami and hard salami. Cotta is not fermented and must be kept cold.

Posted by: Grump928(c) at July 22, 2018 04:10 PM (yQpMk)

*Johnny Carson voice* I did not know that.

The things you learn on this smart-mil and elbows shelving blog.

Posted by: Count de Monet at July 22, 2018 04:12 PM (QLvwG)

35 @32 Yeah, but do those heat guns have built-in bottle openers?

Posted by: antisocial justice beatnik at July 22, 2018 04:12 PM (NL6wI)

36 The manufacturing methods for some cheeses are just nauseating.

Posted by: Grump928(c) at July 22, 2018 04:13 PM (yQpMk)

37 Posted by: Grump928(c) at July 22, 2018 04:07 PM (yQpMk

Cool.

the more you know...

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:13 PM (EhZNT)

38 Any cheese that requires that it be maggot ridden is just a non-starter for me.

Posted by: Grump928(c) at July 22, 2018 04:14 PM (yQpMk)

39 and yes, there is such a thing, several actually.

Posted by: Grump928(c) at July 22, 2018 04:15 PM (yQpMk)

40 38 Any cheese that requires that it be maggot ridden is just a non-starter for me.
Posted by: Grump928(c) at July 22, 2018 04:14 PM (yQpMk)

It's fortified with extra protein.

Posted by: rickl at July 22, 2018 04:15 PM (sdi6R)

41 salami salami baloney

https://www.youtube.com/watch?v=JUGHGXyuH98

Posted by: GnuBreed at July 22, 2018 04:16 PM (0ogQG)

42 I looked into getting a soppressata a while ago but the tax stamp/NFA/trust thing is so confusing.

Posted by: hogmartin at July 22, 2018 04:17 PM (y87Qq)

43
The manufacturing methods for some cheeses are just nauseating.

Posted by: Grump928(c) at July 22, 2018 04:13 PM (yQpMk)

True...but let's face it, salumi is pretty disgusting too.

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

44 Safeway had some beef/bacon blend patties so I have one cookin' up as we speak. We'll see how it compares to my local butcher's proprietary blend.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:17 PM (gUCYC)

45 If you hide the salami and she revokes consent the next day, is it still rape?

Posted by: Insomniac at July 22, 2018 04:17 PM (NWiLs)

46 For those concerned about the fire at Hilt CA and the fate of All Star Liquors, the fire stopped 1/2 mile away. I was able to restock and resupply my home necessities.

Posted by: Hal Dall at July 22, 2018 04:17 PM (JktGI)

47 Any cheese that requires that it be maggot ridden is just a non-starter for me.
Posted by: Grump928(c) at July 22, 2018 04:14 PM (yQpMk)

There are foods out there that are shockingly horrible. Like one I heard about, a fertilized duck egg allowed to reach near full gestation, then they do something to the bird inside that kills it and it gels, or something. heard about it on the radio, and I can't remember what it was called, but I dern near vomited up my groceries just hering about it.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:18 PM (EhZNT)

48 I had a cold hot dog for lunch. Last night I split one open and heated it + string cheese and then topped with dijon mustard. Tonight if its not raining it will be my version of bison/bacon burgers on the grill and supermarket tater salad. Too hot to cook inside, I'm too lazy to arrange a fancy cold cuts meal.

Posted by: PaleRider, simply irredeemable at July 22, 2018 04:18 PM (r4KP2)

49 Best ham ever?

Imported Polish Ham. Krakus.

Trust me. I know things.

Posted by: shibumi at July 22, 2018 04:18 PM (AHNMM)

50 I've been eating "keto" for the last week and a half; no carbs or sugar, but LOTS of delicious butter, cheese and meat. Love the tray!

Posted by: the Butcher at July 22, 2018 04:18 PM (01U56)

51 Poor Main Street is still mostly boarded up after the flood.

Luckily the wine shop at the top of the hill is open, so in the interest of supporting our local economy I got some beer and mead.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:19 PM (gUCYC)

52 Here where I live the local Walmart has the best genoa salami in their deli. so weird that the other grocery store meat/deli counter has by far the best other types of meats.

Posted by: morigu at July 22, 2018 04:20 PM (N/con)

53 I will eat cheese that has molded, as long as it's a green, blue-green, or white mold. Black or red mold goes straight in the trash.

Posted by: Grump928(c) at July 22, 2018 04:20 PM (yQpMk)

54 I make my own salami and whole muscle charcuterie using these bags that, once stuffed, just sit on a wire shelf in your fridge until they lose 30-40% of their starting weight. I used recipes from the Michael Ruhlman "Charcuterie" book. Great stuff, lasts forever in the fridge shrink wrapped. Did a capicola/gobbagoul too that is good as well. I guess they started it for dry aging steaks but I haven't tried that yet.

http://tinyurl.com/yanp92bn

Posted by: dartist at July 22, 2018 04:21 PM (K22Va)

55 53 I will eat cheese that has molded, as long as it's a green, blue-green, or white mold. Black or red mold goes straight in the trash.
Posted by: Grump928(c) at July 22, 2018 04:20 PM (yQpMk)

Black Mold Matters

Posted by: josephistan at July 22, 2018 04:21 PM (Izzlo)

56 Summer Sausage is good for keto as it has essentially no carbs. Gorge yourself.

Posted by: Grump928(c) at July 22, 2018 04:21 PM (yQpMk)

57
You talk like a foodie and your tastebuds are all mixed up.

Posted by: Guy Mohawk at July 22, 2018 04:21 PM (r+sAi)

58 My sister had a calendar from a Hamtramck deli that read "For breakfast, lunch, and dinner, or any time in between, IT'S PORK TIME FOR YOU."

So of course that became one of our signature buzz phrases.

Gimme all you money or it's pork time for you, dollface!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:21 PM (gUCYC)

59 Looflighter == $15 heat gun from China Freight.

Posted by: Iowa Bob at July 22, 2018 04:22 PM (bjCNA)

60 A guy at work makes his own pepperoni and other Italian cured meats. His parents were Italian immigrants, it's a family tradition.

Posted by: josephistan at July 22, 2018 04:22 PM (Izzlo)

61 56 My grandfather ate the heck out of summer sausage and he would eat it with slices of apple.

Posted by: morigu at July 22, 2018 04:23 PM (N/con)

62 Let those idiots from PETA get Their way and all we would eat would be veggies and those Veggie Burgers those Morning Star Veggie stuff i want meat like PETA go and kiss a grizzly bear

Posted by: Spurwing Plover at July 22, 2018 04:23 PM (FLiOE)

63 Salamis gave Xerxes heartburn.

Posted by: Kindltot at July 22, 2018 04:23 PM (2K6fY)

64 That parmesan-garlic cabbage is a great (and super-easy) recipe. I make something almost identical to it.
I use green onions --- but I'll try red ones next time.

Sometimes, if I've made bacon earlier in the day, I make the cabbage with bacon grease instead of olive oil and crumble some (reserved) bacon slices on it. Yummy.

Posted by: Margarita DeVille at July 22, 2018 04:23 PM (0jtPF)

65 Lime juice, soak slices of jalapeno. Drain, use as basis for margarita.

Ahhhhh

Posted by: Anon a mouse at July 22, 2018 04:23 PM (6qErC)

66 Worse on the planet is blue cheese mold

Posted by: Skip at July 22, 2018 04:24 PM (pHfeF)

67 64: That sounds yummy.

Posted by: PaleRider, simply irredeemable at July 22, 2018 04:24 PM (r4KP2)

68 Like one I heard about, a fertilized duck egg allowed to reach near full gestation, then they do something to the bird inside that kills it and it gels, or something. heard about it on the radio, and I can't remember what it was called, but I dern near vomited up my groceries just hering about it.:''

that's gotta be the chinese. The chinese do some damned weird shit. Had a relative visit Shanghei once, group went to some fancy restaurant, they talked her into ordering some "delicacy". The brought it out, it was one giant fish eye on a plate, about 12 inches across. just the eye, staring at her.

Posted by: Tom Servo at July 22, 2018 04:25 PM (V2Yro)

69 If you hide the salami and she revokes consent the next day, is it still rape?
Posted by: Insomniac at July 22, 2018 04:17 PM (NWiLs)

Ummmmmm....Yes.

Posted by: Hairyback Guy at July 22, 2018 04:25 PM (EoRCO)

70 A guy at work makes his own pepperoni and other Italian cured meats. His parents were Italian immigrants, it's a family tradition.
Posted by: josephistan at July 22, 2018 04:22 PM (Izzlo)

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

I hope for your sake he brings some in to share with the class. That has got to be some top shelf stuff.

Posted by: Calm Mentor at July 22, 2018 04:25 PM (b3Pum)

71 Castelvetrano are my favorite olives too. I get mine on Amazon from Partanna in 5.5 lb. cans. Nice and firm, not mushy or too salty and keep in their juices topped off with olive oil a long time.

http://tinyurl.com/yauqjctl

Posted by: dartist at July 22, 2018 04:25 PM (K22Va)

72 I make my own salami and whole muscle charcuterie using these bags that, once stuffed, just sit on a wire shelf in your fridge until they lose 30-40% of their starting weight.
Posted by: dartist at July 22, 2018 04:21 PM (K22Va)

Do you have to stuff it in any particular way, and do you have to monitor the temperature and humidity in the refrigerator? I tried curing a salami once, but I didn't pack it well enough and got some aerobic-type putrefaction in the center so I threw the whole thing out. The grease stain on the floor in the basement at my old house will forever smell like garlic and pepper though, so that's nice.

Posted by: hogmartin at July 22, 2018 04:25 PM (y87Qq)

73 >>that's gotta be the chinese. The chinese do some damned weird shit.

bird's nest soup
*mic drop*

Posted by: Lizzy at July 22, 2018 04:26 PM (W+vEI)

74 Krakus ham is fantastic.

Posted by: Mr Aspirin Factory at July 22, 2018 04:27 PM (89T5c)

75 Had a bunch of the in-laws (those that married in are called outlaws) over for snacks yesterday. Had Italian made hard salami and Greek olives with Vermont cheddar on a very plain thin cracker with a dollop of fig jam. Went multi-national. Yummy! Next time I will try a different brand jam, this one was a bit sweet.
Best prosciutto I have ever had was in Portugal. We were in Lisbon at a business gathering. It was local made. Wow!
My ancestry is Polish, so cabbage is a staple. MH's recipe sounds great.

Posted by: never enough caffeine at July 22, 2018 04:27 PM (N3JsI)

76 Department of Justice (DOJ) and FBI officials were pushing a "self-licking ice-cream cone" when they applied to the Foreign Intelligence Surveillance Act (FISA) court for approval to spy on a former campaign aide to President Donald Trump, according to Judicial Watch President Tom Fitton.

Posted by: undocumented illegal SMOD at July 22, 2018 04:27 PM (e8kgV)

77 Maple syrup on olives!!

Posted by: Weasel at July 22, 2018 04:27 PM (MVjcR)

78 Mr. Aspirin. I agree and on a positive note Weight Watchers has it as a zero point food.

Posted by: never enough caffeine at July 22, 2018 04:28 PM (N3JsI)

79 The duck egg thing is "balut" (Filipino). Maybe there are other varieties though.

Posted by: hogmartin at July 22, 2018 04:28 PM (y87Qq)

80 I tried curing a salami once, but I didn't pack it
well enough and got some aerobic-type putrefaction in the center so I
threw the whole thing out.

Posted by: hogmartin at July 22, 2018 04:25 PM (y87Qq)

Michael Ruhlman is a good source.....

http://tinyurl.com/y9wjvdfs

Posted by: CharlieBrown'sDildo at July 22, 2018 04:28 PM (wYseH)

81 Weasel, please!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:28 PM (gUCYC)

82 Weasel- How is your foot?

Posted by: Skip at July 22, 2018 04:28 PM (pHfeF)

83 Michael Ruhlman is a good source.....

http://tinyurl.com/y9wjvdfs
Posted by: CharlieBrown'sDildo at July 22, 2018 04:28 PM (wYseH)

Oh, you're right, I forgot about the Codex Ruhlmanomicon. Thanks!

Posted by: hogmartin at July 22, 2018 04:29 PM (y87Qq)

84 The duck egg thing is "balut" (Filipino). Maybe there are other varieties though.
Posted by: hogmartin at July 22, 2018 04:28 PM (y87Qq)

That's the one. Thanks.

Never order balut.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:29 PM (EhZNT)

85 70 A guy at work makes his own pepperoni and other Italian cured meats. His parents were Italian immigrants, it's a family tradition.
Posted by: josephistan at July 22, 2018 04:22 PM (Izzlo)

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

I hope for your sake he brings some in to share with the class. That has got to be some top shelf stuff.
Posted by: Calm Mentor at July 22, 2018 04:25 PM (b3Pum)

Oh yeah. He brings some to every pot luck lunch we have.

Posted by: josephistan at July 22, 2018 04:29 PM (Izzlo)

86
Not a fan of processed meats. Nope. Not at all.

Posted by: Forgot My Nic at July 22, 2018 04:30 PM (LOgQ4)

87 Ribs on the smoker. Smells wonderful.

Posted by: Mr Aspirin Factory at July 22, 2018 04:30 PM (89T5c)

88 Great post on the salumi. Thanks for the tips on the cheese; I will try this. My personal preference is for the small wizened black olives, and I always add some roasted red peppers if they have fresh ones.

Was going to go out and grab a burger and beer later during the Phillies game, but hmmm...

Posted by: RM at July 22, 2018 04:31 PM (U3LtS)

89 Yeah, balut. No thank you.

Weirdest "cruel food" was cubes of cold tofu in hot broth, into which the Japanese dump tiny live fish, who swim into the tofu seeking relief from the scalding heat.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:31 PM (gUCYC)

90 Got plums at the farmer's market this morning, mad a plum gallette a few hours ago. Yum.

Posted by: Lizzy at July 22, 2018 04:31 PM (W+vEI)

91 89 Yeah, balut. No thank you.

Weirdest "cruel food" was cubes of cold tofu in hot broth, into which the Japanese dump tiny live fish, who swim into the tofu seeking relief from the scalding heat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:31 PM (gUCYC)

Ortolan, which involves drowning a sparrow or some other bird in brandy before consuming it.

Posted by: josephistan at July 22, 2018 04:32 PM (Izzlo)

92 82 Weasel- How is your foot?
Posted by: Skip at July 22, 2018 04:28 PM (pHfeF)
-------
Surprisingly, it hardly hurts at all, thanks! I think it was Friday that I stubbed it and by this morning it barely hurts at all. All the black has faded too and now it's just red above the toe knuckle.

Posted by: Weasel at July 22, 2018 04:32 PM (MVjcR)

93 79 The duck egg thing is "balut" (Filipino). Maybe there are other varieties though.
Posted by: hogmartin at July 22, 2018 04:28 PM (y87Qq

I have seen it under the same name in a Vietnamese setting.

Posted by: Fox2! at July 22, 2018 04:32 PM (brIR5)

94
Speaking of olives...

Two things I learned the hard way about them, being stationed in Europe in the '90s...

You can't eat an olive straight from the tree and if you order pizza with olives, they aren't pitted!!!

Posted by: Spun & Murky at July 22, 2018 04:32 PM (4DCSq)

95 Hard Italian salami and Swiss cheese: snack nirvana.

Posted by: blake - used comment salesman at July 22, 2018 04:33 PM (WEBkv)

96 Weirdest "cruel food" was cubes of cold tofu in hot broth, into which the Japanese dump tiny live fish, who swim into the tofu seeking relief from the scalding heat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:31 PM (gUCYC)

Yikes. jeeze, people are weird. Does torture add to the flavor or something?

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:33 PM (EhZNT)

97 Mmm, I rate this bacon-beef burger Not Bad At All.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:33 PM (gUCYC)

98 Found some frozen blood orgnge concentrate frozen.
With a decent blanco tequila, a few dashes of orange bitters and a bit of campari and a decent red vermouth...

It was truly great. Between margharita and negroni. Just tame the bitters.

Bitter threshold is where we may disagree on most.

2 shot tequila or more
1 tbl campari or less
2 tsp red vermouth ( dolin is my choice)
1 tbl blood orange concentrate
Few drops of orange bitters
Juice of half lime or more

Shake in some ice and serve in half salted martini glasses with orange and or lime twist.

Still working on proportions but its
a work in progress. Remember...taste as you go in all you make.

Shake gently with a bit of ice

Posted by: Lone ranger at July 22, 2018 04:33 PM (sjppU)

99 79 The duck egg thing is "balut" (Filipino). Maybe there are other varieties though.
Posted by: hogmartin at July 22, 2018 04:28 PM (y87Qq

There's a reason why one seldom sees Filipino restaurants, as compared to restaurants of just about every other ethnicity.

Posted by: josephistan at July 22, 2018 04:34 PM (Izzlo)

100 I like Greek salads and sometimes forget the olives usually aren't pitted. I'm not sure how serving them this way doesn't create something of an insurance liability.

Posted by: Weasel at July 22, 2018 04:34 PM (MVjcR)

101 Do you have to stuff it in any particular way, and do you have to
monitor the temperature and humidity in the refrigerator? I tried curing
a salami once, but I didn't pack it well enough and got some
aerobic-type putrefaction in the center so I threw the whole thing out.
The grease stain on the floor in the basement at my old house will
forever smell like garlic and pepper though, so that's nice.

I use a 5lb. stuffer but you can use anything to get it in there nice and tight without melting the fat. Meat, grinder and all equipment has to be freezer cold. The bags are the secret. They let moisture out at an equal rate so it dries evenly and doesn't form a crust that seals moisture in. I've tried making it like you did and it's near impossible to control the temps and humidity without a curing chamber. These bags are made for full size refrigerators, not little school ones. There's a blog link on their sight that I learned a lot from but it's easy once you get them stuffed.

Posted by: dartist at July 22, 2018 04:34 PM (K22Va)

102 "who swim into the tofu seeking relief from the scalding heat."

Hmm

* considers shirt made of tofu *

Posted by: freaked at July 22, 2018 04:35 PM (UdKB7)

103 You can't eat an olive straight from the tree
Posted by: Spun & Murky at July 22, 2018 04:32 PM (4DCSq)

Olives are one of those foods where the "how did anyone ever figure out this was edible, and how to make it so" continues to baffle me.

Posted by: hogmartin at July 22, 2018 04:35 PM (y87Qq)

104 I prefer black olives with my salami.

And Monterey Jack.

With Triscuits.

Bam.

Posted by: Golfman at July 22, 2018 04:35 PM (CpZE7)

105 Yikes. jeeze, people are weird. Does torture add to the flavor or something?
Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:33 PM (EhZNT)
---

You'd have to ask Cannibal Bob if the screaming lends piquance to the sauce.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:35 PM (gUCYC)

106 94
Speaking of olives...

Two things I learned the hard way about them, being stationed in Europe in the '90s...

You can't eat an olive straight from the tree and if you order pizza with olives, they aren't pitted!!!
Posted by: Spun & Murky at July 22, 2018 04:32 PM (4DCSq)

Olives straight from the tree are terrible, and can only be eaten after being preserved. Who discovered that? "Wow, this is awful! Let's save some for later."

Posted by: josephistan at July 22, 2018 04:35 PM (Izzlo)

107 Any cheese that requires that it be maggot ridden is just a non-starter for me.
Posted by: Grump928(c) at July 22, 2018 04:14 PM (yQpMk)

Well, it's only one cheese (casu marzu) and banned here anyway. But the maggots can jump up to six inches. Imagine eating maggots and cheese while being pelted in the face with jumping maggots. And according to wikipedia: "It is possible for larvae to survive in the intestine, leading to a condition called pseudomyiasis. There have been documented cases of pseudomyasis with P. casei." This means the maggots can eat you from the inside.

Posted by: Steve and Cold Bear at July 22, 2018 04:35 PM (/qEW2)

108 That Sopressetto looks good.

Posted by: Golfman at July 22, 2018 04:36 PM (CpZE7)

109 >>The ramekins of olive oil and balsamic vinegar are optional, but they look cool, so what the hell.

Once upon a time, last century, we went to a restaurant that had bread with a ramekin of olive oil for dipping.

A fly landed on the side of it and slid on the slippery oil, right on down.

"Uh, waiter..."

Every since, when we have oil served like that, we can't help but check it for flies.

Posted by: Mama AJ at July 22, 2018 04:36 PM (mtfdF)

110 There's a reason why one seldom sees Filipino restaurants, as compared to restaurants of just about every other ethnicity.
Posted by: josephistan at July 22, 2018 04:34 PM (Izzlo)

Which is a shame, really, because the "tame" stuff - lumpia, pancit, and especially lechon - is amazing.

Posted by: hogmartin at July 22, 2018 04:36 PM (y87Qq)

111 Oh, and mortadella is always a good find to add to this selection.

The place at the beach has homemade lemon pies that are actually made by the matriarch whose two sons run the store (salumeria?).

Posted by: RM at July 22, 2018 04:37 PM (U3LtS)

112 There's a reason why one seldom sees Filipino restaurants, as compared to restaurants of just about every other ethnicity.
Posted by: josephistan at July 22, 2018 04:34 PM (Izzlo)
---

But Filipino food is great! It does seem to more of a simple home cookin' thing.

Every Navy picnic had lumpia.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:37 PM (gUCYC)

113 I like Greek salads and sometimes forget the olives usually aren't pitted. I'm not sure how serving them this way doesn't create something of an insurance liability.
Posted by: Weasel at July 22, 2018 04:34 PM (MVjcR)

Greek salads. Saved my life when I was in Crete with my artillery battery mumble-dy years ago, nursing a three-day Ouzo hangover. Still love Greek salads. But yeah, watch for pits.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 04:37 PM (EhZNT)

114 This means the maggots can eat you from the inside.

Karmic Justice.

Posted by: Grump928(c) at July 22, 2018 04:37 PM (yQpMk)

115 Better than a Margarita

2 ounces extra anejo tequila
1.5 ounces Amaretto.
0.5 ounces key lime juice
Crushed ice (lots of it)
Fill remainder of 6 oz glass with tonic.
Stir gently.

This drink may already exist. I have no idea. But the sucker is delicious.

Posted by: Buford Gooch at July 22, 2018 04:37 PM (bOtTO)

116 Asians, besides turning televisions into watches, eat everything.

Posted by: Zombie Reggie White at July 22, 2018 04:38 PM (EoRCO)

117 "the maggots can jump up to six inches"

PATHETIC!

Posted by: Gunny at July 22, 2018 04:38 PM (UdKB7)

118 Posted by: Lone ranger at July 22, 2018 04:33 PM (sjppU)

Campari is the Devil's urine.

Posted by: CharlieBrown'sDildo at July 22, 2018 04:39 PM (wYseH)

119 Caputo's here sells raw olives from the tree. Tried curing them once and it's a giant pain soaking them in salt water, changing it every couple days for a month at least. I ended up tossing them.

Posted by: dartist at July 22, 2018 04:40 PM (K22Va)

120 Every Navy picnic had lumpia.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:37 PM (gUCYC)

And adobo.

If the duty section had a member of the Manila Mafia and his wife stopped by the pier with dinner, I think the entire family had spent all day cooking enough for the whole section. It was unreal.

Posted by: hogmartin at July 22, 2018 04:41 PM (y87Qq)

121 casu marzu sounds like Velveta someone found in a dumpster

Posted by: freaked at July 22, 2018 04:41 PM (UdKB7)

122 Monterey Jack.

With Triscuits.

Posted by: Golfman at July 22, 2018 04:35 PM (CpZE7)

That is a culinary masterpiece.

I was at my local supermarket and saw about 18 different flavors of triscuits, but not one box of the original!

Fvcking commies ruin everything.

Posted by: CharlieBrown'sDildo at July 22, 2018 04:42 PM (wYseH)

123 Just split a pop tart with WeaselDog.

Posted by: Weasel at July 22, 2018 04:43 PM (MVjcR)

124 Those patties were Safeway's Signature Select Bacon and Beef Blended Patties, if you care. I'm not much for prefab frozen burgers but these were very tender and flavorful.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:43 PM (gUCYC)

125 Once again the opening picture has me drooling.

Posted by: Misanthropic Humanitarian at July 22, 2018 04:43 PM (3Pma+)

126 110 There's a reason why one seldom sees Filipino restaurants, as compared to restaurants of just about every other ethnicity.
Posted by: josephistan at July 22, 2018 04:34 PM (Izzlo)

Which is a shame, really, because the "tame" stuff - lumpia, pancit, and especially lechon - is amazing.
Posted by: hogmartin at July 22, 2018 04:36 PM (y87Qq)
==

we went to a wonderful Filipino restaurant in New Zealand, when we visited my hubby's sister

Posted by: votermom pimping NEW Moron-authored books! at July 22, 2018 04:44 PM (hMwEB)

127
I was at my local supermarket and saw about 18 different flavors of triscuits, but not one box of the original!

Fvcking commies ruin everything.
Posted by: CharlieBrown'sDildo at July 22, 2018 04:42 PM (wYseH)
--------
Yep. It's like being in Canada with all the goofy new flavors.

Posted by: Weasel at July 22, 2018 04:44 PM (U6q+2)

128 Campari is the Devil's urine.
Posted by: CharlieBrown'sDildo at July 22, 2018 04:39 PM (wYseH)
---

Best ad campaign ever!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:44 PM (gUCYC)

129 This Charm City mango mead is good, but it's no B Nektar. Michigan 1 Maryland 0.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:47 PM (gUCYC)

130 All hail eris...

Screaming only adds to the ambience and maybe tightens up the sauce.

Posted by: Lone ranger at July 22, 2018 04:48 PM (sjppU)

131 Weasel- Said the other night it happened to me once, and as far as I could tell no worse for the wear

Posted by: Skip at July 22, 2018 04:48 PM (pHfeF)

132 Campari is the Devil's urine.
Posted by: CharlieBrown'sDildo at July 22, 2018 04:39 PM (wYseH)

You fvckers from NJ will drnk anything

Posted by: Misanthropic Humanitarian at July 22, 2018 04:49 PM (3Pma+)

133 131 Weasel- Said the other night it happened to me once, and as far as I could tell no worse for the wear
Posted by: Skip at July 22, 2018 04:48 PM (pHfeF)
--------
I saw that. I've broken toes before when I was young but don't remember that they quit hurting after just a couple of days.

Posted by: Weasel at July 22, 2018 04:50 PM (MVjcR)

134 53 I will eat cheese that has molded, as long as it's a green, blue-green, or white mold. Black or red mold goes straight in the trash.
Posted by: Grump928(c) at July 22, 2018 04:20 PM (yQpMk)

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

Worked doing food prep ages ago, used to make our own in-house bleu cheese salad dressing.

As you're probably aware, bleu cheese is noted for its mold content.

When we melted the bleu cheese in the oven in preparation for the salad dresing, the resulting odor was revolting yet wonderful at the same time.

Never figured that one out.

Posted by: blake - used comment salesman at July 22, 2018 04:51 PM (WEBkv)

135 Cant do campari straight but with many other ingredients im good .

All about balance

Posted by: Lone ranger at July 22, 2018 04:51 PM (sjppU)

136 Cant do campari straight but with many other ingredients im good .
All about balance
Posted by: Lone ranger at July 22, 2018 04:51 PM (sjppU)

What cocktails do you use it in?.....

Posted by: Hairyback Guy at July 22, 2018 04:53 PM (EoRCO)

137 I saw that. I've broken toes before when I was young but don't remember that they quit hurting after just a couple of days.
Posted by: Weasel at July 22, 2018 04:50 PM (MVjcR)

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

Hah! Broke my little toe a couple of years ago, to the point it was sticking out at a right angle. My wife freaked out, meanwhile, I wandered into the bathroom, put my foot on the counter and proceeded to put my toe back in place. The sound of bones grinding together was, shall we say, interesting? I didn't get it quite right, but, about day three, I stepped just right and heard things crunch back into place, relieving a lot of pain. Foot was pretty good after that, though, the colors were spectacular.

Posted by: blake - used comment salesman at July 22, 2018 04:54 PM (WEBkv)

138 135 Cant do campari straight but with many other ingredients im good .

All about balance
Posted by: Lone ranger at July 22, 2018 04:51 PM (sjppU)
----

Bu in a sequined sheath -- it's to die!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:54 PM (gUCYC)

139 Aw, my white peach is hard and crispy.

Whyyyyyyy???

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:55 PM (gUCYC)

140 135
Cant do campari straight but with many other ingredients im good .

I guess Aperol is the girly man version of Campari but I like a spritz with Prosecco and a slice of orange.

Posted by: dartist at July 22, 2018 04:56 PM (K22Va)

141 How did I not know about prosecco all those years? I've had indifferent champaigne but never a bad prosecco.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 04:57 PM (gUCYC)

142 Lord, I love spaghetti

Posted by: Cosmic Charlie at July 22, 2018 04:58 PM (PUmDY)

143 I really liked the Filipino food I tried earlier this year. Very tasty. Some of it was a touch too sweet for me but tasty nonetheless.
A boodle fight was great fun and left me stuffed to capacity.

Posted by: Northernlurker at July 22, 2018 04:58 PM (nBr1j)

144 Looking like it's going to be cheesesteaks tonight, bought thin sliced beef, onions and peppers to be fried first, steak to just done, sauce and cheese on a long Amoroso roll

Posted by: Skip at July 22, 2018 04:58 PM (pHfeF)

145 I never tried balut or grilled chicken intestines.

Posted by: Northernlurker at July 22, 2018 04:59 PM (nBr1j)

146 We got a small amount of top of the line saffron from The Spice House in Milwaukee. (The non-political one.) Any recipes for using it that you folks especially enjoy? It can't involve any seafood due to Mrs. JTB's allergy. Otherwise I would be thinking boullebaise.

Posted by: JTB at July 22, 2018 05:00 PM (V+03K)

147 I never tried balut or grilled chicken intestines.
Posted by: Northernlurker at July 22, 2018 04:59 PM (nBr1j)

I think Filipino food would be pretty good, as long as you avoid the more exotic things, like the aforementioned balut.

Posted by: Pug Mahon, Large and in Charge at July 22, 2018 05:01 PM (EhZNT)

148 Only steel toe boots for work, I will rest a door or other heavy objects on my foot

Posted by: Skip at July 22, 2018 05:02 PM (pHfeF)

149 JTB, there are lots of recipes for saffron rice and saffron cakes out there, plus it's used in curry.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 05:03 PM (gUCYC)

150 That is a culinary masterpiece.

I was at my local supermarket and saw about 18 different flavors of triscuits, but not one box of the original!

Fvcking commies ruin everything.
Posted by: CharlieBrown'sDildo at July 22, 2018 04:42 PM (

Store brand here is half the price.

I do dodge the low sodium.

Ugh.

Posted by: Golfman at July 22, 2018 05:03 PM (CpZE7)

151 That Sopressetto looks good.
Posted by: Golfman at July 22, 2018 04:36 PM (CpZE7)

--------

Hey rube, maybe you should start off with something simpler. I recommend some boloney.

Posted by: David Brooks at July 22, 2018 05:04 PM (CSNuj)

152 Hairy backed guy...
Negroni or several other aperativos is where campari is used.

Eris...All Hail...a sequined sheath.....i am smittened.
Who will die ? Me or ....me?

Posted by: Lone ranger at July 22, 2018 05:05 PM (sjppU)

153 Saffron....

Posted by: JTB at July 22, 2018 05:00 PM (V+03K)

Paella!

Posted by: CharlieBrown'sDildo at July 22, 2018 05:06 PM (wYseH)

154 Awww Gee....232lbs. are you kidding me? I gotta LOSE weight. I gave this stuff up...now I want MOAR!

Posted by: torabora at July 22, 2018 05:06 PM (Y274z)

155
Do I see all the fixins to make an Italian sub?

Minus the bread.

Posted by: Soothi at July 22, 2018 05:07 PM (ARBgt)

156 It's lumpia, it's lumpia, it's lumpia, what's in that bread?
It's lumpia, it's lumpia, it's lumpia, I hope it's dead.

Posted by: Steve and Cold Bear at July 22, 2018 05:07 PM (/qEW2)

157 I enjoy Pick salami from Hungary. Makes a wonderful lunch.

Posted by: Jinx the Cat at July 22, 2018 05:08 PM (FTlwv)

158 I know the anti-joooz thread was 1 or 2 ago but....

Bigotry in sport continues by Arab states. This time, Tunisia denies 7-year-old Chess Champion Liel Levitan the right to compete, simply because she's Israeli.

It is the World Chess Championship less the world.

Posted by: rhennigantx at July 22, 2018 05:10 PM (JFO2v)

159 This is weird, had a Italian sandwich for lunch. Took a nap. Woke up all confused - bad dream about my underwear and where are my shoes - and turn on Ace and its all about salami. There's meaning to all of this, but I can't figure out what it is.

Posted by: Puddin Head at July 22, 2018 05:10 PM (vV/gB)

160 Can you imagine how fun it would to be in PDTs White House

Posted by: Cosmic Charlie at July 22, 2018 05:11 PM (PUmDY)

161 Pick salami is very good. I concur.

Posted by: Lone ranger at July 22, 2018 05:11 PM (sjppU)

162 I'm going to copy that parmesan and cabbage recipe. It sounds delicious. It sounds like an ultimate peasant food dish: cheap, easy, healthy, and tasty. Add the bacon for 'more nutrition".

Posted by: JTB at July 22, 2018 05:11 PM (V+03K)

163 Hairy backed guy...
Negroni or several other aperativos is where campari is used.
Eris...All Hail...a sequined sheath.....i am smittened.
Who will die ? Me or ....me?
Posted by: Lone ranger at July 22, 2018 05:05 PM (sjppU)

Thanks LR! I will pick a bottle up this week and give it a whirl or two.

Posted by: Hairyback Guy at July 22, 2018 05:15 PM (EoRCO)

164 All Hail Eris

What knife would that sequined sheath carry?

Posted by: Lone ranger at July 22, 2018 05:15 PM (sjppU)

165 149 ... That saffron cake sounds REALLY interesting.

153 ... Love the paella suggestion. We would just have to use chicken and pork in place of the usual seafood. (I can always have some mussels or steamed clams on the side for myself.)

Posted by: JTB at July 22, 2018 05:15 PM (V+03K)

166
Anyone else giggle a little when they see a long Pepperoni?

Posted by: Soothi at July 22, 2018 05:16 PM (ARBgt)

167 Smoked a couple of racks of pig ribs today. They turned out OK, but a little too smokey. Any recommendations for wood type? I used a mix of hickory, pecan and almond.

Posted by: Iowa Bob at July 22, 2018 05:17 PM (F07fq)

168
How can you tell if that pepperoni hanging at the deli is fresh or two years old?

You can't.

Posted by: Soothi at July 22, 2018 05:17 PM (ARBgt)

169 I saw the Ramekins open for Foghat at the Colosseum.

Posted by: Jethro Bodean at July 22, 2018 05:18 PM (wyKJg)

170 Hary back guy...do a bit of research cause campari is not for everybody. An aquieredtaste at least.

Posted by: Lone ranger at July 22, 2018 05:18 PM (sjppU)

171
True or False?
Mortadell is a classy version of baloney.

Posted by: Soothi at July 22, 2018 05:18 PM (ARBgt)

172 Dad used to use the salami and sausage recipes with game. Approx 1/3 game meat and 2/3 pork or beef fatty cuts. Low and slow in the oven to cure and it was a big hit especially with families who did not like game, but it was used so they tolerated the hunting trips.

Posted by: mustbequantum at July 22, 2018 05:19 PM (MIKMs)

173 I get an anti pasta here that is a mix of olives, hard cheese, red bell peppers and chunked up salami, mortadella, etc, splashed with olive oil and balsamic. Not very healthy but pretty good with a jug of dago red and good bread to dip the juices.

Posted by: dartist at July 22, 2018 05:20 PM (K22Va)

174 166
Anyone else giggle a little when they see a long Pepperoni?
Posted by: Soothi at July 22, 2018 05:16 PM (ARBgt)

If there's some year old extra sharp provolone around, I'm not laughing. I'm very serious and I have a knife.

Posted by: Bilwis, Devourer of Low Glycemic Souls at July 22, 2018 05:20 PM (jp0Bv)

175 Why don't I have 50 slices of salami you might ask?

Posted by: H Rotten Clinton at July 22, 2018 05:21 PM (wyKJg)

176

Anyone ever think of creating a PROpasto?

Posted by: Soothi at July 22, 2018 05:21 PM (ARBgt)

177 I used a mix of hickory, pecan and almond.

Posted by: Iowa Bob at July 22, 2018 05:17 PM (F07fq)

I have been using cherry for pork ribs, and I think it turns out quite well.

Posted by: CharlieBrown'sDildo at July 22, 2018 05:22 PM (wYseH)

178 Love the paella suggestion. We would just have to use chicken and pork in place of the usual seafood. (I can always have some mussels or steamed clams on the side for myself.)
Posted by: JTB at July 22, 2018 05:15 PM (V+03K)

If you find a good non-seafood recipe, please report back. I've never had paella because I don't like shellfish and it doesn't seem right to order it without.

Posted by: hogmartin at July 22, 2018 05:22 PM (y87Qq)

179 Hary back guy...do a bit of research cause campari is not for everybody. An aquieredtaste at least.
Posted by: Lone ranger at July 22, 2018 05:18 PM (sjppU)

10-4.....if I no like I will hand it off to the first Urban Outdoorsman I run into outside of the Dollar Store.

They drink anything......

Posted by: Hairyback Guy at July 22, 2018 05:22 PM (EoRCO)

180 167 Smoked a couple of racks of pig ribs today. They turned out OK, but a little too smokey. Any recommendations for wood type? I used a mix of hickory, pecan and almond.
Posted by: Iowa Bob at July 22, 2018 05:17 PM (F07fq)
------------

How long did you cook them?

I ask, because a rack of ribs takes me about two hours and they turn out pretty decent, regardless of wood type.

Typically, I smoke for an hour @225 (high smoke on my grill) in either an aluminum pan or on a sheet of aluminum foil, then put the heat up to high, about 400 and move the ribs directly on to the grill for an hour, flipping half way through. Ribs will generally have decent bark on the outside and very juicy on the inside.

Currently, I'm using Camp Chef competition blend, but, only because it was cheaper than apple or hickory.

Posted by: blake - used comment salesman at July 22, 2018 05:23 PM (WEBkv)

181 Smoked a couple of racks of pig ribs today. They turned out OK, but a little too smokey. Any recommendations for wood type? I used a mix of hickory, pecan and almond.
Posted by: Iowa Bob at July 22, 2018 05:17 PM (F07fq)

The standard is 20% fragrant, and 80% neutral. That neutral is either ash or oak, or briquets.
Also 2 hours smoke is about all you need.
Beauty of smoked meats... a "bad" batch is still darned edible!

Posted by: MarkY at July 22, 2018 05:23 PM (+sFMx)

182 True...but let's face it, salumi is pretty disgusting too.
Your commie, Mandrake, not only doesn't put maple syrup on french toast, he also doesn't like cured meats.
Bacon, Mandrake, bacon...

Posted by: Gen. Jack D. Ripper at July 22, 2018 05:23 PM (j0Oc6)

183 True or False?

Mortadell is a classy version of baloney.

Mortadella comes from Bologna I think.

Posted by: dartist at July 22, 2018 05:24 PM (K22Va)

184 I don't think I care for saffron. Cant say for sure that the saffron was the reason I found paella meh at best. But as precious as the herb sellers think it is I'm not going to try to verify.

Posted by: PaleRider, simply irredeemable at July 22, 2018 05:25 PM (r4KP2)

185 True or False?

Arguably true. Mortadella is *very* top-shelf baloney.
Fries up beautifully...

Posted by: Additional Blond Agent at July 22, 2018 05:26 PM (j0Oc6)

186 I've never had paella because I don't like shellfish and it doesn't seem right to order it without.

Posted by: hogmartin at July 22, 2018 05:22 PM (y87Qq)

It's all about the rice, so there is nothing remotely inauthentic about paella without seafood.

I think one of the more famous versions is with rabbit.

Posted by: CharlieBrown'sDildo at July 22, 2018 05:26 PM (wYseH)

187

Posted by: Additional Blond Agent at July 22, 2018 05:26 PM (j0Oc6)

188 American Charcuterie:

A lunchables and a bottle of Boone's Farm.

Posted by: Colorado Alex In Exile at July 22, 2018 05:27 PM (/3v/C)

189 Speaking of non-seafood paella, Jeff Koehler's "La Paella" has a very nice collection of recipes...

Posted by: Additional Blond Agent at July 22, 2018 05:27 PM (j0Oc6)

190 It's all about the rice, so there is nothing remotely inauthentic about paella without seafood.

I think one of the more famous versions is with rabbit.
Posted by: CharlieBrown'sDildo at July 22, 2018 05:26 PM (wYseH)

Well that's good to know, I'll look into it a little more then.

Every time I've seen it on a menu, it's been something that you order for the whole party a few hours ahead of time, so insisting on non-seafood when everyone else wants mussels and shrimp or whatever just feels like kind of a dick move.

Posted by: hogmartin at July 22, 2018 05:29 PM (y87Qq)

191 Salami Obscura:

https://tinyurl.com/yancrgp2

There's one from South Africa that sounds like Boer War.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 05:29 PM (gUCYC)

192 Anyone else giggle a little when they see a long Pepperoni?
Posted by: Soothi at July 22, 2018 05:16 PM (ARBgt)

I giggled at the really big chicken in sleeper. Pepperoni isn't really that funny.

Posted by: Steve and Cold Bear at July 22, 2018 05:29 PM (/qEW2)

193 Maybe when Duterte is done getting rid of the drug dealers he can do something about the balut mongers.

Posted by: Steve and Cold Bear at July 22, 2018 05:30 PM (/qEW2)

194 Hogmartin...178

Paella can have any meat (protien) you want in it. Sausage, chicken, pork, rabbit , snail, goat, lamb...

Use what youhave and what you like.

Its like jambalaya oe gumbo.

Just be sure to get the bottom of that pan a 'soccorrat'!
Thats the crust that defines a Paella

Posted by: Lone ranger at July 22, 2018 05:31 PM (sjppU)

195 a 189--I had some really good Paella in Spain in the late 60's, Additional Blond Agent, and had forgotten how good it was. I will be looking at that cookbook you mentioned.

Posted by: Eromero at July 22, 2018 05:32 PM (zLDYs)

196 Best Paella I've ever had was in Newark, NJ. Big Portuguese presence in Newark. The Iron Bound is pretty much controlled by them. One of the safe places to hang in Newark.

Posted by: Puddin Head at July 22, 2018 05:34 PM (vV/gB)

197 Does Canada have decent food or is It like England?

Posted by: Cosmic Charlie at July 22, 2018 05:35 PM (PUmDY)

198 180 167 Smoked a couple of racks of pig ribs today. They turned out OK, but a little too smokey.

. . .

How long did you cook them?

I ask, because a rack of ribs takes me about two hours and they turn out pretty decent, regardless of wood type.

Typically, I smoke for an hour @225 (high smoke on my grill) in either an aluminum pan or on a sheet of aluminum foil, then put the heat up to high, about 400 and move the ribs directly on to the grill for an hour, flipping half way through. Ribs will generally have decent bark on the outside and very juicy on the inside.

Currently, I'm using Camp Chef competition blend, but, only because it was cheaper than apple or hickory.

Posted by: blake - used comment salesman at July 22, 2018 05:23 PM (WEBkv)

I smoked them for four hours at around 200 degrees, then another hour in the oven at 200 degrees, covered in foil. They were tender, but a bit smokey and bitter. I think next time I'll try three hours in the smoker, with different wood, and two or three hours in the oven.

I have a very basic (cheap) smoker, just a tray for wood in the bottom, a water / drip pan in the middle and two racks for meat at the top. The only temperature control is opening and closing vents at the top and bottom, and temp control is not at all precise.

Posted by: Iowa Bob at July 22, 2018 05:36 PM (bjCNA)

199 Just be sure to get the bottom of that pan a 'soccorrat'!
Thats the crust that defines a Paella
Posted by: Lone ranger at July 22, 2018 05:31 PM (sjppU)

Aw, nice. Rice crust = serious business. Sounds like bibimbap, then. Actually, paella sounds like bibimbap in general: rice, with stuff in.

Posted by: hogmartin at July 22, 2018 05:36 PM (y87Qq)

200 The sheep eyeballs in Kazahkstan I could manage, durian as well, balut triggered what I thought was a non-gag response.

Posted by: rammajamma at July 22, 2018 05:37 PM (xceTB)

201 The only olives I actually like are those with the garlic cloves in the center.

Posted by: antisocial justice beatnik at July 22, 2018 05:37 PM (NL6wI)

202 I made a smoked broccoli and bacon salad yesterday as per a Traeger grills recipe. Very tasty in my opinion.

Posted by: Northernlurker at July 22, 2018 05:37 PM (nBr1j)

203 Does Canada have decent food or is It like England?
Posted by: Cosmic Charlie at July 22, 2018 05:35 PM (PUmDY)

Yes to both.

Posted by: hogmartin at July 22, 2018 05:39 PM (y87Qq)

204 Does Canada have decent food or is It like England?
Posted by: Cosmic Charlie at July 22, 2018 05:35 PM (PUmDY)

No. Worse than England.

Posted by: Hairyback Guy at July 22, 2018 05:39 PM (EoRCO)

205 181 Smoked a couple of racks of pig ribs today. They turned out OK, but a little too smokey. Any recommendations for wood type? I used a mix of hickory, pecan and almond.
Posted by: Iowa Bob at July 22, 2018 05:17 PM (F07fq)

The standard is 20% fragrant, and 80% neutral. That neutral is either ash or oak, or briquets.
Also 2 hours smoke is about all you need.
Beauty of smoked meats... a "bad" batch is still darned edible!

Posted by: MarkY at July 22, 2018 05:23 PM (+sFMx)

Thanks. I see two problems : I used too much fragrant wood, and I smoked them too long. In the past I've found that I need to cook ribs at least four or five hours to get them tender, so I start them in the smoker, then move them to a low oven to finish. Probably need less time in the smoker and more in the oven.

Posted by: Iowa Bob at July 22, 2018 05:39 PM (bjCNA)

206 Salami Obscura:

https://tinyurl.com/yancrgp2

Great link, thanks. Why can't sausages be health food?

Posted by: dartist at July 22, 2018 05:39 PM (K22Va)

207 Hey everybody.

CBD, good topic 'cuz i only recently discovered the joy of sopressata and calabrese salami. Yum! Plus as I understand it, they're Atkins-friendly...

Posted by: qdpsteve at July 22, 2018 05:40 PM (km8m2)

208 dartist: I could be wrong but I think according to Atkins, sausages are 'health food.' Healthier that carbs anyway...

Posted by: qdpsteve at July 22, 2018 05:41 PM (km8m2)

209 I smoked them for four hours at around 200 degrees, then another hour in the oven at 200 degrees, covered in foil. They were tender, but a bit smokey and bitter. I think next time I'll try three hours in the smoker, with different wood, and two or three hours in the oven.

I have a very basic (cheap) smoker, just a tray for wood in the bottom, a water / drip pan in the middle and two racks for meat at the top. The only temperature control is opening and closing vents at the top and bottom, and temp control is not at all precise.
Posted by: Iowa Bob at July 22, 2018 05:36 PM (bjCNA)

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

Ah, gotcha, a real smoker versus a pellet grill, which is what I use. Probably constitutes cheating but it gets the job done.

Posted by: blake - used comment salesman at July 22, 2018 05:42 PM (WEBkv)

210 Re: smoking meat, anyone here know if maple is any good for smoking? Would it be considered fragrant or neutral?

Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

211 Broccolini is awesome

Posted by: Cosmic Charlie at July 22, 2018 05:43 PM (PUmDY)

212 Aw, nice. Rice crust = serious business. Sounds like
bibimbap, then. Actually, paella sounds like bibimbap in general: rice,
with stuff in.
Posted by: hogmartin at July 22, 2018 05:36 PM (y87Qq)

except for the raw egg broken over the top, the meat added last, and the near-spontaneous-combustion scovil level gochujang sauce.

Posted by: Kindltot at July 22, 2018 05:43 PM (2K6fY)

213 anyone here know if maple is any good
Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

*flinches reflexively*

Posted by: hogmartin at July 22, 2018 05:44 PM (y87Qq)

214 208
dartist: I could be wrong but I think according to Atkins, sausages are 'health food.' Healthier that carbs anyway...

Well hell, that's all I need to hear. If I hear it here, it HAS to be true, lol. Kidding aside, if you make your own you know what's in it and it's probably healthier than anything store bought.

Posted by: dartist at July 22, 2018 05:45 PM (K22Va)

215 except for the raw egg broken over the top, the meat added last, and the near-spontaneous-combustion scovil level gochujang sauce.
Posted by: Kindltot at July 22, 2018 05:43 PM (2K6fY)

Man, if you know where to find a good brand of actually spicy gochujang, lemme know. Everything around here is like Karo syrup with ketchup in it.

Posted by: hogmartin at July 22, 2018 05:45 PM (y87Qq)

216 ...I saw that. I've broken toes before when I was young but don't remember that they quit hurting after just a couple of days.

Posted by: Weasel at July 22, 2018 04:50 PM (MVjcR)

Did you have to call a toe truck?

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 22, 2018 05:46 PM (QzJWU)

217 210 Re: smoking meat, anyone here know if maple is any good for smoking? Would it be considered fragrant or neutral?

Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

It's great if you're smoking French toast. Ask CBD...

Posted by: Tami at July 22, 2018 05:46 PM (Enq6K)

218 213 anyone here know if maple is any good
Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

*flinches reflexively*

Posted by: hogmartin at July 22, 2018 05:44 PM (y87Qq)

For smoking, not on french toast.

I already know that maple syrup is awesome on french toast.

Posted by: Iowa Bob at July 22, 2018 05:46 PM (bjCNA)

219 Having been raised on salami and cheese, it is still a favorite meal.

If you have never tried Teleme or Dry Monterey Jack cheese , you are missing out.

Posted by: Ben Had at July 22, 2018 05:46 PM (G5ZEi)

220 199 Hogmartin...

Bibimbap is good but a proper paella is very different. No comparison

Posted by: Lone ranger at July 22, 2018 05:48 PM (sjppU)

221
Did you have to call a toe truck?

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at July 22, 2018 05:46 PM (QzJWU)
------
Ha!

Posted by: Weasel at July 22, 2018 05:48 PM (MVjcR)

222 197 Does Canada have decent food or is It like England?
Posted by: Cosmic Charlie at July 22, 2018 05:35 PM (PUmDY)
----

The Chinese food is great!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 05:50 PM (gUCYC)

223 Speaking of "french toast", is it really French? Do they even know what it is in France?

Years ago, I worked for Philips Electronics and had a colleague from Belgium who came to the US to work on a project. When he first arrived, we met for breakfast one morning and the menu had "Belgian Waffles". He said "What the hell is that?". I described them, and he ordered it. After we finished he said they were good, but he had never seen anything like it in Belgium.

Posted by: Iowa Bob at July 22, 2018 05:51 PM (bjCNA)

224 French fries are actually Belgian (per Belgian ex-Bro in law). Fry places were everywhere.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 05:52 PM (gUCYC)

225 Does Canada have decent food or is It like England?
Posted by: Cosmic Charlie at July 22, 2018 05:35 PM (PUmDY)
----
I used to compete a lot at the Connaught Ranges outside Ottawa. The best food, by far, was a little diner in a gas station nearby. Really very good.

Posted by: Weasel at July 22, 2018 05:53 PM (MVjcR)

226 Speaking of "french toast", is it really French? Do they even know what it is in France?
Posted by: Iowa Bob at July 22, 2018 05:51 PM (bjCNA)

They used to know, but it has been forgotten.

Posted by: hogmartin at July 22, 2018 05:54 PM (y87Qq)

227 Did you have to call a toe truck?

]Posted by: Jim at July 22, 2018 05:46 PM (QzJWU)

Hopefully his insurance company will foot the bill.

Posted by: CharlieBrown'sDildo at July 22, 2018 05:54 PM (wYseH)

228 Speaking of paella I'd like to try rice pot, which strikes me as the Chinese version of paella. I don't know if North American Chinese restaurants ever serve it.

Posted by: Northernlurker at July 22, 2018 05:54 PM (nBr1j)

229 227 Did you have to call a toe truck?

]Posted by: Jim at July 22, 2018 05:46 PM (QzJWU)

Hopefully his insurance company will foot the bill.
Posted by: CharlieBrown'sDildo at July 22, 2018 05:54 PM (wYseH)
-----
Go ahead! Laugh at my near death experience!

Posted by: Weasel at July 22, 2018 05:55 PM (MVjcR)

230 The best food, by far, was a little diner in a gas station nearby. Really very good.

Posted by: Weasel at July 22, 2018 05:53 PM (MVjcR)

https://aupieddecochon.ca/en/

http://www.joebeef.ca/index.php

Posted by: CharlieBrown'sDildo at July 22, 2018 05:55 PM (wYseH)

231 ...I used to compete a lot at the Connaught Ranges outside Ottawa. The best food, by far, was a little diner in a gas station nearby. Really very good.

Posted by: Weasel at July 22, 2018 05:53 PM (MVjcR)

Only problem being, that gassy feeling 20 minutes after dinner?

*brrrp*

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 22, 2018 05:56 PM (QzJWU)

232 Does Canada have decent food ....
Posted by: Cosmic Charlie

Think of it as diesel fuel for the cold.

Posted by: Marion Morrison at July 22, 2018 05:56 PM (hfBp2)

233 Speaking of paella I'd like to try rice pot, which strikes me as the Chinese version of paella. I don't know if North American Chinese restaurants ever serve it.
Posted by: Northernlurker at July 22, 2018 05:54 PM (nBr1j)

What's it like? I'd search for it, but "rice pot" is kind of a nonspecific term.

Posted by: hogmartin at July 22, 2018 05:56 PM (y87Qq)

234 Go ahead! Laugh at my near death experience!

Posted by: Weasel at July 22, 2018 05:55 PM (MVjcR)

Yup...we're getting a kick out of it!

Posted by: CharlieBrown'sDildo at July 22, 2018 05:56 PM (wYseH)

235 About your drinking, might I suggest you try a paloma? Currently my favorite drink. My version is fresh squeezed grapefruit juice, fresh lime juice, a little simple syrup, tequila, and a splash of grapefruit seltzer. I do like to salt the rim too. But I was thinking you could use a fresh grapefruit slice in you concoction, it wouldn't be sweet and a jalapeno slice or two would be lovely. Can't say about the thai bitters, haven't tasted that. Give it a try.

Posted by: weekreekfarmgirl at July 22, 2018 05:56 PM (xpsm4)

236 Pommes frites! I miss schnitzel and pommes frites with gravy over the whole thing in Germany.

Posted by: dartist at July 22, 2018 05:57 PM (K22Va)

237 I'm making Sweet Chili Pineapple Chicken skewers for dinner. (first time)

http://tinyurl.com/ydhn6svt

I've made the peanut sauce for them and OMG YUM!

Posted by: Tami at July 22, 2018 05:57 PM (Enq6K)

238 Did you have to call a toe truck?

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim

and now for a 3 hour discussion of "toe the line" vs. "tow the line" ...

Posted by: weft cut-loop at July 22, 2018 05:57 PM (Vk34r)

239 I'm naming my hurt toe CBD.

Posted by: Weasel at July 22, 2018 05:58 PM (MVjcR)

240 Does Canada have decent food or is It like England?

Canada's improved over the decades. In 1985, I put ketchup on everything. Stuff was edible in 1995 and in 2005, Toronto, the food competed with some of the better stuff I've seen in the U.S.

Posted by: Additional Blond Agent at July 22, 2018 05:58 PM (j0Oc6)

241 What's it like? I'd search for it, but "rice pot" is kind of a nonspecific term.

I'm betting Northerlurker meant chinese sandpot cooking...

Posted by: Additional Blond Agent at July 22, 2018 05:59 PM (j0Oc6)

242 I only grill but once or twice a year, and tonight's the night.

Chicken kebabs skewered on rosemary sprigs, cous cous, grilled corn on the cob. It's been marinating since last night.

Posted by: San Franpsycho at July 22, 2018 05:59 PM (JvZF+)

243 Question re languages: do the Germans or Russians swallow English words whole for some things?

For instance, I love that in Mexico, the Spanish term for the internet is... El Internet. :-)

Posted by: qdpsteve at July 22, 2018 06:00 PM (km8m2)

244 Canada's improved over the decades. In 1985, I put ketchup on everything. Stuff was edible in 1995 and in 2005, Toronto, the food competed with some of the better stuff I've seen in the U.S.
Posted by: Additional Blond Agent at July 22, 2018 05:58 PM (j0Oc6)

They still sell milk in bags and put ketchup on macaroni and cheese in Canadia.

They will apologize about it if you ask them to, which is nice of them.

Posted by: hogmartin at July 22, 2018 06:00 PM (y87Qq)

245 I'm naming my hurt toe CBD

Kinky.

Posted by: dartist at July 22, 2018 06:00 PM (K22Va)

246 229 227 Did you have to call a toe truck?

]Posted by: Jim at July 22, 2018 05:46 PM (QzJWU)

Hopefully his insurance company will foot the bill.
Posted by: CharlieBrown'sDildo at July 22, 2018 05:54 PM (wYseH)
-----
Go ahead! Laugh at my near death experience!
Posted by: Weasel at July 22, 2018 05:55 PM (MVjcR)

Just proving they have no sole...

Posted by: Don Q at July 22, 2018 06:01 PM (NgKpN)

247 https://kimchimari.com/homemade-gochujang-recipe-easy-quick/

This may work Hog. I done this once and it was good

Posted by: Lone ranger at July 22, 2018 06:01 PM (sjppU)

248 "gefilte fish" sounds like something a Skeksis would eat. Just sayin'.

Posted by: The Inexplicable Dr. Julius Strangepork at July 22, 2018 06:01 PM (f5Wtc)

249 I had some really good Paella in Spain in the late 60's, Additional
Blond Agent, and had forgotten how good it was. I will be looking at
that cookbook you mentioned.

Amazon's got it hardback for about $12 prime at the moment...

Posted by: Additional Blond Agent at July 22, 2018 06:01 PM (j0Oc6)

250 hogmartin, speaking of ketchup, I'm still a little perturbed that Costco has revamped its menu. They say they're trying to make it healthier.

No more polish kielbasa!! Oh the humanity!!

Posted by: qdpsteve at July 22, 2018 06:01 PM (km8m2)

251 I feel sorry for Carter Page

Posted by: Cosmic Charlie at July 22, 2018 06:02 PM (PUmDY)

252 249 I had some really good Paella in Spain in the late 60's, Additional
Blond Agent, and had forgotten how good it was. I will be looking at
that cookbook you mentioned.

Amazon's got it hardback for about $12 prime at the moment...
Posted by: Additional Blond Agent at July 22, 2018 06:01 PM (j0Oc6)
-------
Don't let bluebell hear you talking about some other cookbook. You wouldn't like her when she's mad.

Posted by: Weasel at July 22, 2018 06:03 PM (MVjcR)

253 250 hogmartin, speaking of ketchup, I'm still a little perturbed that Costco has revamped its menu. They say they're trying to make it healthier.

No more polish kielbasa!! Oh the humanity!!
Posted by: qdpsteve at July 22, 2018 06:01 PM (km8m2)

And you know who else got rid of things Polish!

Posted by: Don Q at July 22, 2018 06:03 PM (NgKpN)

254 OT: For all you Sci Fi fans, the show 12 Monkeys in very very good. I can't believe the SCI FI channel put out produced such a great effing show.

Posted by: 1st world problems yoga studio at July 22, 2018 06:05 PM (ue+Wr)

255 Weasel will be fine unless he gets a secondary case of ptoemaine.

Posted by: Ben Had at July 22, 2018 06:05 PM (G5ZEi)

256 Found this place on FB just the other day. Think I will order some, although (as usual for online merchants) the prices are a bit steep.

https://www.freshchileco.com/

Posted by: qdpsteve at July 22, 2018 06:05 PM (km8m2)

257 Don't let bluebell hear you talking about some other cookbook. You wouldn't like her when she's mad.

Utterly different cusine.

[schwarzenegger voice]

Relax!

[/schwarzenegger voice]

That, and I did pony up for my copy of the Deplorable Gourmet. I'm covered on all fronts.

Posted by: Additional Blond Agent at July 22, 2018 06:05 PM (j0Oc6)

258 Our food might not be great but it is very polite.

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:06 PM (nBr1j)

259 Question re languages: do the Germans or Russians swallow English words whole for some things?
018 06:00 PM (km8m2)

German does, for some things. And "internet" is perfectly acceptable Spanish; being a romance language it would naturally derive from the ancient Latin term for the old Roman internet.

Posted by: hogmartin at July 22, 2018 06:06 PM (y87Qq)

260 Question re languages: do the Germans or Russians swallow English words whole for some things?
---
My favorite Rooskie adoptions were "bluzhins" and "jazband"

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:06 PM (gUCYC)

261 Cheese with mold in it, dead birds, fish in tofu...yikes. I copied the chicken and pineapple skewers recipe. Gonna try that one.

Posted by: JuJuBee, just generally being shamey at July 22, 2018 06:07 PM (2NqXo)

262
OT: For all you Sci Fi fans, the show 12 Monkeys in very very good. I
can't believe the SCI FI channel put out produced such a great effing
show.

Just popped for the first two seasons on blu ray. I'm a little leery of going cheaper with Amazon video. If they go tits up for any reason or lose the rights to the show, you're screwed.

And yeah, the endgame with the Witness was quite satisfying.

Posted by: Additional Blond Agent at July 22, 2018 06:07 PM (j0Oc6)

263 I laff at SyFy but they have been upping the game with "the Magicians" and "The Expanse" (the latter was cancelled but picked up by Amazon).

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:09 PM (gUCYC)

264 I've seen rice pot in YouTube videos. It seems to be rice, and other ingredients, cooked in a clay pot. I could be wrong about it, but I thought it's called rice pot.

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:09 PM (nBr1j)

265 You call this a Food Thread? More like a 'Light Snack Thread'.

Posted by: Michael Moore, Massive Momzer at July 22, 2018 06:09 PM (6nopv)

266 https://kimchimari.com/homemade-gochujang-recipe-easy-quick/

This may work Hog. I done this once and it was good
Posted by: Lone ranger at July 22, 2018 06:01 PM (sjppU)

That looks easy enough, thanks. I might tone down the syrup and amp up the chili, real gochujang is a little sweeter than I like.

Posted by: hogmartin at July 22, 2018 06:09 PM (y87Qq)

267 243 Question re languages: do the Germans or Russians swallow English words whole for some things?

For instance, I love that in Mexico, the Spanish term for the internet is... El Internet. :-)

Posted by: qdpsteve at July 22, 2018 06:00 PM (km8m2)

German seem to just string together old words to make new ones, rather than making up a new word, or adapting an existing one. I'm told that in German, the word for "escalator" is "rolling + stairs".

Posted by: Iowa Bob at July 22, 2018 06:09 PM (bjCNA)

268 My better half and i have knoshed thru about three dozen oysters. Now off to make another several dozen 'oysters bienville' .
My fav bakeked oyster.

See you next week .

Posted by: Lone ranger at July 22, 2018 06:10 PM (sjppU)

269 Where's the ~~beef~~ lard?

Posted by: Michael Moore, Massive Momzer at July 22, 2018 06:10 PM (6nopv)

270 German seem to just string together old words to make new ones, rather than making up a new word, or adapting an existing one. I'm told that in German, the word for "escalator" is "rolling + stairs".
Posted by: Iowa Bob at July 22, 2018 06:09 PM (bjCNA)

My favorite is the one for gloves. It's literally "hand-shoes".

Posted by: hogmartin at July 22, 2018 06:11 PM (y87Qq)

271 It might be called clay pot rice or bao zai fan.

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:11 PM (nBr1j)

272 Re: smoking meat, anyone here know if maple is any good for smoking? Would it be considered fragrant or neutral?

Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

Had to look it up. It's considered "mild", so neutral.

Posted by: MarkY at July 22, 2018 06:11 PM (+sFMx)

273
236 Pommes frites! I miss schnitzel and pommes frites with gravy over the whole thing in Germany.

Posted by: dartist at July 22, 2018 05:57 PM

Seconded!

Posted by: Spun & Murky at July 22, 2018 06:12 PM (4DCSq)

274 I cooked some hot air in my instant pot.

Posted by: Breatharian at July 22, 2018 06:13 PM (IqV8l)

275 259 . . . And "internet" is perfectly acceptable Spanish; being a romance language it would naturally derive from the ancient Latin term for the old Roman internet.

Posted by: hogmartin at July 22, 2018 06:06 PM (y87Qq)

That's not the whole story, however. The ancient Romans borrowed "internet" from the Greeks, who stole it from Africa.

Posted by: Iowa Bob at July 22, 2018 06:13 PM (bjCNA)

276 Our instant pot frightens and confuses me.

Posted by: Weasel at July 22, 2018 06:14 PM (MVjcR)

277 For real, I expected mire

Posted by: Cosmic Charlie at July 22, 2018 06:15 PM (PUmDY)

278 Iowa bob... they stole it from poo flinging chimps!

Posted by: Lone ranger at July 22, 2018 06:15 PM (sjppU)

279 272 Re: smoking meat, anyone here know if maple is any good for smoking? Would it be considered fragrant or neutral?

Posted by: Iowa Bob at July 22, 2018 05:42 PM (bjCNA)

Had to look it up. It's considered "mild", so neutral.

Posted by: MarkY at July 22, 2018 06:11 PM (+sFMx)

Thanks. I have a bunch of maple from a branch that blew down in a wind storm a couple of months ago. I've been wondering if I could use it for smoking meat.

Posted by: Iowa Bob at July 22, 2018 06:16 PM (bjCNA)

280 263 I laff at SyFy but they have been upping the game with "the Magicians" and "The Expanse" (the latter was cancelled but picked up by Amazon).
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:09 PM (gUCYC)

I know, right? Have you seen 12 Monkeys the show (2015-201

? I got through the 1at season and halfway through the 2nd and I can't beluve how legit good it is. Then I checked IMDB ratings for each episode and they are all 8.5-9.8 ratings from season 2 on. I don't think there is one episode ranked below 8.2 the entire series. Those are Person or Interest and Westworld numbers.

Maybe I'm a sucker for time travel dystopian, but It's is actually a legit non cheesy great show.

Posted by: 1st world problems yoga studio at July 22, 2018 06:17 PM (ue+Wr)

281 278 Iowa bob... they stole it from poo flinging chimps!

Posted by: Lone ranger at July 22, 2018 06:15 PM (sjppU)

And the modern world has brought it full circle.

Posted by: Iowa Bob at July 22, 2018 06:17 PM (bjCNA)

282 Isn't any hardwood suitable for smoking meat? I know carpet isn't.

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:18 PM (nBr1j)

283 Who goes to the bathroom 20 times a day?

Posted by: Cosmic Charlie at July 22, 2018 06:18 PM (PUmDY)

284 260
My favorite Rooskie adoptions were "bluzhins" and "jazband"
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:06 PM (gUCYC)
-----------------------------
I get a kick out of Japanese naifu and forku --- lots of funny ones like that.

There were some amusing Spanglicisms where I grew up and things were named after US brands.
For example, a "canfire" (cahn-FEE-reh) = a marshmallow (from Campfire,) a "revlon" (rev-LOHN)= lipstick, and "over" (oh-VAIR)= vacuum cleaner. The last one is from Hoover.

Posted by: Margarita DeVille at July 22, 2018 06:18 PM (0jtPF)

285 g'early evenin', 'rons

Posted by: AltonJackson at July 22, 2018 06:18 PM (KCxzN)

286 That looftlighter thing sure looks nifty. At first I was thinking, well how do use it to light the charcoal when it's in the chimney starter thing? But of course you wouldn't even need that. Just put the coal in your grill and then light. Of course you need an outlet where your grill is or at least an extension cord to it which I have but some people wouldn't.

Posted by: bananadream at July 22, 2018 06:19 PM (YR7aL)

287 275 259 . . . And "internet" is perfectly acceptable Spanish; being a romance language it would naturally derive from the ancient Latin term for the old Roman internet.

Posted by: hogmartin at July 22, 2018 06:06 PM (y87Qq)

That's not the whole story, however. The ancient Romans borrowed "internet" from the Greeks, who stole it from Africa.
Posted by: Iowa Bob at July 22, 2018 06:13 PM (bjCNA)

Yeah, but you all stole it from us...

Be careful, it was the downfall of my Race, as young Neanderthals stopped going outside the cave to play, and just sat in the cave all day surfing the net.

Posted by: Ugh, Neanderthal at July 22, 2018 06:20 PM (NgKpN)

288 Who goes to the bathroom 20 times a day?

You're welcome.

Posted by: taco bell at July 22, 2018 06:21 PM (N1ZXu)

289 We wuz pangs!

Posted by: Moron Robbie - I choose to live my life as a black woman at July 22, 2018 06:21 PM (gXMdV)

290 Posted by: 1st world problems yoga studio at July 22, 2018 06:17 PM (ue+Wr)

No, I haven't! That will be my next binge-watch, I think.

Right now I'm rewatching "Colony". I like that the aliens are a malevolent but inscrutable presence in the background, but it's the human collaborators who are the real threat.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:22 PM (gUCYC)

291 Good evening AltonJackson

Posted by: Ben Had at July 22, 2018 06:22 PM (G5ZEi)

292 Question re languages: do the Germans or Russians swallow English words whole for some things?

German is practically becoming English with as much as they're adopting.

An increasingly popular word in tabloid headlines is "Shitstorm".

Posted by: Bandersnatch at July 22, 2018 06:23 PM (fuK7c)

293 267---German seem to just string together old words to make new ones, rather than making up a new word, or adapting an existing one. I'm told that in German, the word for "escalator" is "rolling + stairs".
Posted by: Iowa Bob at July 22, 2018 06:09 PM (bjCNA)
--------------------------
The Germans have been nutsy about that for a long time, refusing to use classical roots for things like telephone or microscope.
And when every other Euro language has "oxygen" and "hydrogen" (with varied spellings) the Krauts have to go with their own Germanic "Sauerstoff" and "Wasserstoff."
That sort of silliness. Sheesh!

Posted by: Margarita DeVille at July 22, 2018 06:24 PM (0jtPF)

294 Isn't any hardwood suitable for smoking meat? I know carpet isn't.
Posted by: Northernlurker lurkier

No. There are things like poisonous walnut that you obviously don't want.

Posted by: weft cut-loop at July 22, 2018 06:24 PM (Vk34r)

295 Man, if you know where to find a good brand of
actually spicy gochujang, lemme know. Everything around here is like
Karo syrup with ketchup in it.
Posted by: hogmartin at July 22, 2018 05:45 PM (y87Qq)

My GF makes it.

Do you have an H-Mart near you?

Otherwise, this is the recipe I made my GF recite to me three times to make sure I got everything.

1C doenjang - Korean bean paste
1C gochugaru - red chile powder
1C water

Mix and cook in a sauce pan over high heat, stirring to avoid burning, until it boils.

Reduce to simmer and add:

2 tsp minced garlic
1 tsp sesame oil
dash or scruple of black pepper
1 tsp brown sugar
1-2 tsp ground roasted sesame seeds
1 tsp dry myeolchi dasida (anchovy soup stock)
1 bundle of green onions chopped fine.

Stir until thick - like creamy peanut butter.

This is a recipe, but they vary as much as your mom's aunt's chicken soup recipes. Some people like ginger and other spices. I am sure anchovy filets will work as well as the anchovy base, and she will make faces if I suggest alternative ingredients, but generally says, "well some people like that, yeah."

Oh, and one lady suggests these brands on Amazon:

Chungjungwon Sunchang gochujang by Daesang,

and

Haechandle gochujang by CJ

Posted by: Kindltot at July 22, 2018 06:25 PM (2K6fY)

296 The thing that is missing from the top picture is a good crusty sourdough French bread.

Posted by: Ben Had at July 22, 2018 06:25 PM (G5ZEi)

297 An increasingly popular word in tabloid headlines is "Shitstorm".
Posted by: Bandersnatch at July 22, 2018 06:23 PM (fuK7c)
---

You CANNOT tell me the Germans don't have their own version of "shitstorm".

It was probably the name of a WWII Operation!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:27 PM (gUCYC)

298 An increasingly popular word in tabloid headlines is "Shitstorm".
Posted by: Bandersnatch at July 22, 2018 06:23 PM (fuK7c)

It's actually in the German equivalent of the OED.

They also concatenate the leftover parts that nobody else is using from loanwords, so "baseball cap" becomes "Basecap" as legitimate German.

Posted by: hogmartin at July 22, 2018 06:28 PM (y87Qq)

299 And when every other Euro language has "oxygen" and "hydrogen" (with varied spellings) the Krauts have to go with their own Germanic "Sauerstoff" and "Wasserstoff."

Except that it was German chemists who first isolated the elements and gave them their names. Water stuff (H), and acid stuff (they incorrectly believed that acid required oxygen and never updated the word).

If you want to be mad at anyone for insisting on their own words, look at the French. Americans invent the computer. Germans say, ok, der Computer. Spanish say we got this, el computador.

French say mais non, l'ordinateur. Fuckheads.

Posted by: Bandersnatch at July 22, 2018 06:28 PM (fuK7c)

300 286 That looftlighter thing sure looks nifty. At first I was thinking, well how do use it to light the charcoal when it's in the chimney starter thing? But of course you wouldn't even need that. Just put the coal in your grill and then light. Of course you need an outlet where your grill is or at least an extension cord to it which I have but some people wouldn't.

Posted by: bananadream at July 22, 2018 06:19 PM (YR7aL)

When I first saw the looftlighter a while ago, it inspired me to try using a heat gun to light charcoal. It works, and gets it going pretty quick, although not as fast as the looftlighter guys claim. One factor that speeds things up is that the heat gun is blowing air on the coals, which helps spread the fire faster. The downside is that you have to stand there holding it while the fire gets going. I recall that the looftlighter is designed to hang on the grill somehow. I only tried it once and went back to liquid starter and a match.

Posted by: Iowa Bob at July 22, 2018 06:28 PM (bjCNA)

301 What is a scruple, kindltot?

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:29 PM (nBr1j)

302 Right now I'm rewatching "Colony". I like that the aliens are a malevolent but inscrutable presence in the background, but it's the human collaborators who are the real threat.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:22 PM (gUCYC)

Colony is next on my list. It's funny because Josh Hollaway and Sarah Wayne Collins are each my guilty pleasure favorites because they play the best southern white trash badasses, which being from the south I like. They both walk the razors edge of terrible that you like and cheesy.

Posted by: 1st world problems yoga studio at July 22, 2018 06:30 PM (ue+Wr)

303 OT: For all you Sci Fi fans, the show 12 Monkeys in very very good. I can't believe the SCI FI channel put out produced such a great effing show.
Posted by: 1st world problems yoga studio at July 22, 2018 06:05 PM (ue+Wr)

Does it have Brad Pitt stuttering? If it doesn't have Brad Pitt stuttering, it's not 12 Monkeys.

Posted by: Steve and Cold Bear at July 22, 2018 06:31 PM (/qEW2)

304 298---
French say mais non, l'ordinateur. Fuckheads.

Posted by: Bandersnatch at July 22, 2018 06:28 PM (fuK7c)
------------------------------
That's ridiculous.
Bad Frogs. Bad. Very bad.

Posted by: Margarita DeVille at July 22, 2018 06:32 PM (0jtPF)

305 297 An increasingly popular word in tabloid headlines is "Shitstorm".
Posted by: Bandersnatch at July 22, 2018 06:23 PM (fuK7c)
---
You CANNOT tell me the Germans don't have their own version of "shitstorm".

It was probably the name of a WWII Operation!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:27 PM (gUCYC)

. . . and we've circled back to Rule 34.

Posted by: Iowa Bob at July 22, 2018 06:32 PM (bjCNA)

306 Does it have Brad Pitt stuttering? If it doesn't have Brad Pitt stuttering, it's not 12 Monkeys.
Posted by: Steve and Cold Bear at July 22, 2018 06:31 PM (/qEW2)

Has TJM ever done a Terry Gilliam deep-dive post?

If not, he should.

Posted by: hogmartin at July 22, 2018 06:33 PM (y87Qq)

307 For those who haven't been to a Wegmans, be aware that two of the three most dangerous areas are the cheese section with the olive bar and the deli. You have been warned. (The third dangerous area is the bakery. Their stuff is so good you can add carbs just by walking past it.)

Posted by: JTB at July 22, 2018 06:33 PM (V+03K)

308 Isn't any hardwood suitable for smoking meat? I know carpet isn't.

Posted by: Northernlurker lurkier

No. There are things like poisonous walnut that you obviously don't want.

Posted by: weft cut-loop at July 22, 2018 06:24 PM

---

The latest smoking wood fade is Pecan wood. I just noticed that Wright bacon has a limited run pecan wood smoked bacon. I personally don't care for the flavor, it tastes burnt to me.

Posted by: The Great White Scotsman at July 22, 2018 06:33 PM (+Dllb)

309 Isn't any hardwood suitable for smoking meat? I know carpet isn't.

I hate when my meat gets tangled in the carpet.

Posted by: dartist at July 22, 2018 06:34 PM (K22Va)

310 Posted by: 1st world problems yoga studio at July 22, 2018 06:30 PM (ue+Wr)

They're both very good in this series. Their chemistry has real heat. I also like Tory Kittles as the icy Broussard. But it's Peter Jacobson as the weasely Snyder who really steals the show. Like all good collaborators, he thinks he's just being a realist. As one of the few humans who has had the humbling experience of seeing the aliens up close and personal, he may be right.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:34 PM (gUCYC)

311 Who goes to the bathroom 20 times a day?
Posted by: Cosmic Charlie at July 22, 2018 06:18 PM (PUmDY)

Cocaine is a helluva drug....

Posted by: Hairyback Guy at July 22, 2018 06:36 PM (EoRCO)

312 307 For those who haven't been to a Wegmans, be aware that two of the three most dangerous areas are the cheese section with the olive bar and the deli. You have been warned. (The third dangerous area is the bakery. Their stuff is so good you can add carbs just by walking past it.)
Posted by: JTB at July 22, 2018 06:33 PM (V+03K)
---
The Wegmans cheese department is near the top of my looting list.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:36 PM (gUCYC)

313 Bought about 5 lbs fresh cherries at half price (end of season). Washed, sorted out mushy ones, let dry overnight.

Mason jars are now loosely filled with split, pitted cherries, and topped off with cheap 80 proof vodka.

Planning to leave alone to soak for a week, then I'll try'em.

I did this with raisins in gin- they were great!

Posted by: Drunken Cherries at July 22, 2018 06:36 PM (hfBp2)

314 I could be wrong about it, but I thought it's called rice pot.

I'm reasonably sure at this point it's the Chinese sandpot method of rice cooking.

Problem with those damned pots is that they crack pretty easily.

Posted by: Additional Blond Agent at July 22, 2018 06:36 PM (j0Oc6)

315

Is little marco rubio getting worse?

Posted by: Soothi at July 22, 2018 06:37 PM (Pq1Lm)

316 I like grilling shrimp with mesquite. It adds a little flavor but isn't overpowering.

Posted by: Ben Had at July 22, 2018 06:38 PM (G5ZEi)

317 French Toast cries out for real maple syrup and bacon.

Any other way it's served is sacrilege.

Posted by: ALH at July 22, 2018 06:38 PM (8kkL4)

318 Does it have Brad Pitt stuttering? If it doesn't have Brad Pitt stuttering, it's not 12 Monkeys.

The next best thing to Pitt stuttering is Emily Hampshire's Jennifer Goines character. And her rendition of Pink's U-Ur Hand in season four episode "Die Glocke" has to be seen to be believed.

Posted by: Additional Blond Agent at July 22, 2018 06:39 PM (j0Oc6)

319 Has TJM ever done a Terry Gilliam deep-dive post?

If not, he should.
Posted by: hogmartin at July 22, 2018 06:33 PM (y87Qq)
---
I feel like one of his threads devolved into a Terry Gilliam thread.

Brazil/Time Bandits/Munchausen

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:39 PM (gUCYC)

320 hey Bed Had, gotta MoMe question for you:

didn't you do a skype or periscope or something between two meet ups (Texas & SW Ohio, I think) last year or the year before?

or did I dream it?

Posted by: AltonJackson at July 22, 2018 06:41 PM (KCxzN)

321 Who goes to the bathroom 20 times a day?

Posted by: Cosmic Charlie at July 22, 2018 06:18 PM (PUmDY
---
someone with out of control ulcerative colitis...

ask me how i know

Posted by: redc1c4 at July 22, 2018 06:41 PM (nG8Bv)

322 The Wegmans cheese department is near the top of my looting list.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:36 PM

Mon petit fromage!

Posted by: Wegman's M. le Fromage at July 22, 2018 06:42 PM (DMUuz)

323 The next best thing to Pitt stuttering is Emily Hampshire's Jennifer Goines character. And her rendition of Pink's U-Ur Hand in season four episode "Die Glocke" has to be seen to be believed.
Posted by: Additional Blond Agent at July 22, 2018 06:39 PM (j0Oc6)

The show and acting gets better with each episode. I was skeptical after the first couple, but damn what a ride it turning out to be. And yes, Emily Hampshire does a damn good job playing Brad Pitt's role IMHO.

Posted by: 1st world problems yoga studio at July 22, 2018 06:42 PM (ue+Wr)

324 I feel like one of his threads devolved into a Terry Gilliam thread.

Brazil/Time Bandits/Munchausen
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:39 PM (gUCYC)

I don't doubt it, because they all drift eventually, but I can't quite remember which one it would have been and when.

p.s.: whoa. Whoa. Why was I not informed of this sooner? Is this just here, or is it A Thing?
https://celebrationcinema.com/film-info/lansing/the-warriors

Posted by: hogmartin at July 22, 2018 06:42 PM (y87Qq)

325 The quote I like is "The only time I don't have to pee is when I'm peeing..."

Posted by: navybrat, sometime commenter at July 22, 2018 06:43 PM (w7KSn)

326
Isn't any hardwood suitable for smoking meat? I know carpet isn't.

Posted by: dartist at July 22, 2018 06:34 PM (K22Va)
---
NO.

black walnut and eucalyptus are two that come to mind, right off the bat.

Posted by: redc1c4 at July 22, 2018 06:43 PM (nG8Bv)

327 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:34 PM (gUCYC)

I'm sold on Colony now for my next watch. Thank you, ma'am!

Posted by: 1st world problems yoga studio at July 22, 2018 06:44 PM (ue+Wr)

328 Any other way it's served is sacrilege.

Posted by: ALH at July 22, 2018 06:38 PM (8kkL4)

www.hotair.com has a vibrant commenting section, and a fantastic food thread....

Posted by: CharlieBrown'sDildo at July 22, 2018 06:45 PM (wYseH)

329 AltonJackson, yes we have done a Skype every year with the SWOhio group and are planning to do so again.

If you MI guys pick the same date we can do a threesome.

Posted by: Ben Had at July 22, 2018 06:45 PM (G5ZEi)

330 Better half just gave me a oyster w 2 drops od maple syrup and a squeeze of lemon. Then Neptune and his minions came crashing thru the roof .....it must have been good. I didnt taste it.

Posted by: Lone ranger at July 22, 2018 06:45 PM (sjppU)

331 But why is the photo upside down?!?

Posted by: Rosasharn at July 22, 2018 06:47 PM (PzBTm)

332 Looking at buying an Orion smoker instead of the Traeger I was considering. Anyone have any experience with an Orion?

Posted by: Larsen E. Whipsnade at July 22, 2018 06:47 PM (bML9A)

333 thx, Ben

Posted by: AltonJackson at July 22, 2018 06:47 PM (KCxzN)

334 p.s.: whoa. Whoa. Why was I not informed of this sooner? Is this just here, or is it A Thing?
https://celebrationcinema.com/film-info/lansing/the-warriors
Posted by: hogmartin at July 22, 2018 06:42 PM (y87Qq)
---

Please tell me you're going dressed as one of the killer baseball players.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:47 PM (gUCYC)

335 I'm sold on Colony now for my next watch. Thank you, ma'am!
Posted by: 1st world problems yoga studio at July 22, 2018 06:44 PM (ue+Wr)
---

I hope you like it too!

Please don't hate me if you don't.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:48 PM (gUCYC)

336 If you MI guys pick the same date we can do a threesome.
Posted by: Ben Had at July 22, 2018 06:45 PM

To avoid any offending of sensibilities, that couldn't start until after the ONT went live, correct?

Posted by: Duncanthrax at July 22, 2018 06:49 PM (DMUuz)

337 Maybe we should live blog the Tx MoMe from the shooting range.

There will be no live blogging from the food and drinking range.

Posted by: Ben Had at July 22, 2018 06:52 PM (G5ZEi)

338 Hot tip:

We picked up a box of Peaches from Trader Joe's (4 lbs, 15 peaches) that were quite good. Each peach had its own little compartment so they were blemish-free. They ripened nicely for us. The first ones we ate were sweet and tasty even though they were a little crisp, and the last ones were full-flavored, sweet and juicy (over-the-sink juicy).

I do not recall for sure, but I think they were $6-7 for the entire box.

It's great to find worthwhile peaches in the grocery store.

Posted by: Emmie at July 22, 2018 06:52 PM (4HMW8)

339
To avoid any offending of sensibilities, that couldn't start until after the ONT went live, correct?
Posted by: Duncanthrax at July 22, 2018 06:49 PM (DMUuz)
---
The ONT goes live and pants come off!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:52 PM (gUCYC)

340 Looking at buying an Orion smoker instead of the Traeger I was considering. Anyone have any experience with an Orion?
Posted by: Larsen E. Whipsnade at July 22, 2018 06:47 PM

A pellet grill isn't the best smoker. The Weber Smokey Mountain is an excellent choice for a smoker. Full disclosure, I have 2 Traegers, and 2 WSMs.

Posted by: Duncanthrax at July 22, 2018 06:53 PM (DMUuz)

341 Please tell me you're going dressed as one of the killer baseball players.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:47 PM (gUCYC)

Only if I have to work late and don't have time to change into my black shirt and purple vest/hat.

Posted by: hogmartin at July 22, 2018 06:53 PM (y87Qq)

342 We may have to send some pictures of the roasted pigs though.

Posted by: Ben Had at July 22, 2018 06:54 PM (G5ZEi)

343 Please don't hate me if you don't.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 06:48 PM (gUCYC)

I love apocalyptic dystopian stuff. I couldn't hate you anyways. You are a damn good girl in my book.

Posted by: 1st world problems yoga studio at July 22, 2018 06:55 PM (ue+Wr)

344 I've heard using mesquite will make your smoker always taste like mesquite. Never used it.

Posted by: dartist at July 22, 2018 06:55 PM (K22Va)

345 I just got back from Braums, needing some bananas. By coincidence, I picked up some summer sausage. I like cutting it about a quarter inch thick, give it a singe on both sides, and top with a couple eggs. Serve up with sliced tomatos on the side. OT, the picture of old Hils in the shower curtain speaks volumes of both her mental and physical health. See Drudge.

Posted by: bill in arkansas at July 22, 2018 06:55 PM (xzqr4)

346 Who would have ever thought John Mayer could get them together again?

Posted by: Cosmic Charlie at July 22, 2018 06:56 PM (PUmDY)

347 Duncanthrax, am I wrong in thinking you are a Texan?

Posted by: Ben Had at July 22, 2018 06:56 PM (G5ZEi)

348 see TGP for the source of the Drudge photo

Posted by: redc1c4 at July 22, 2018 06:58 PM (nG8Bv)

349 I'm very happy with my Traeger smoker but I'm an absolute neophyte.

Posted by: Northernlurker lurkier than ever at July 22, 2018 06:59 PM (nBr1j)

350 I'm cooking Italian tonight.

Frozen pizza.

Posted by: Lancelot Link Secret Agent Chimp at July 22, 2018 06:59 PM (2DOZq)

351 338---It's great to find worthwhile peaches in the grocery store.
Posted by: Emmie at July 22, 2018 06:52 PM (4HMW

---------------------
No kidding!
I adore fresh peaches but simply cannot buy them.
I poke 'em, I sniff 'em, I consult the Delphic oracle, but I just can't tell.
Too many mealy, tasteless disappointments.

Posted by: Margarita DeVille at July 22, 2018 07:00 PM (0jtPF)

352 I had to look that one up, Hog:

http://mentalfloss.com/article/55223/21-street-gangs-featured-warriors

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 07:01 PM (gUCYC)

353 Gotta hit the gym. Penance is due!

See you cats 'n' kittens later.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 22, 2018 07:02 PM (gUCYC)

354 A pellet grill isn't the best smoker. The Weber Smokey Mountain is an excellent choice for a smoker. Full disclosure, I have 2 Traegers, and 2 WSMs.
Posted by: Duncanthrax at July 22, 2018 06:53 PM (DMUuz)

I'm a purist when it comes to BBQ and I wouldn't use a pellet smoker but my off-set smoker is getting to be a little too much for me. I was reluctantly considering a Traeger but I came across the Orion and I'm intrigued. I used to do competition BBQ (American Royal and others) but I can't do that anymore and I was looking for something that didn't require constant attention.

Posted by: Larsen E. Whipsnade at July 22, 2018 07:03 PM (bML9A)

355 Margarita, go with white peaches. They will not disappoint.

Posted by: Ben Had at July 22, 2018 07:04 PM (G5ZEi)

356 Too many mealy, tasteless disappointments.
Posted by: Margarita DeVille at July 22, 2018 07:00 PM (0jtPF)

Here in Colorado, we always look forward to Palisades peaches.

Posted by: Emmie at July 22, 2018 07:04 PM (4HMW8)

357 Looking at buying an Orion smoker instead of the Traeger I was considering. Anyone have any experience with an Orion?
Posted by: Larsen E. Whipsnade at July 22, 2018 06:47 PM (bML9A)

Or as Obama would pronounce it.

O-re-un smoker

Posted by: Lancelot Link Secret Agent Chimp at July 22, 2018 07:04 PM (2DOZq)

358 i LOVE my WSM! i got a 2nd middle section for it from Weber, and, with judicious dremel w*rk, the one fits inside the other, giving me 4 layers of smoking goodness.

if you use the Minnion Method, you can load it up, get it stable, and go to bed, knowing it will chug right along at 225 or 250, whatever you chose. (high winds and extreme cold, excepting. of course)

easy to use, very forgiving... all in all a great smoker for any level of experience. just put a 2nd charcoal grill on the bottom, 90* to the first one, and a charcoal ring from, IIRC, a Brinkman, and yer set.

don't bother butting water or sand in the pan. fill it with crumpled up aluminum foil, then cover that with several layers of foil. after cooking, just take the top layer off, throw it in the recycling bin, and replace.

oh yeah, and get an old school probe thermometer for the top vent, to check your cooking temp. top vent stays all the way open while cooking, and you control the temp with the bottom ones. cooking low and slow, you might only have 1 part way open, and the others closed.

Posted by: redc1c4 at July 22, 2018 07:05 PM (nG8Bv)

359 The Trader Joe's peaches we're from California.

Posted by: Emmie at July 22, 2018 07:05 PM (4HMW8)

360 Any idea as to when the Gun Thread will show up?

Posted by: Surfperch at July 22, 2018 07:07 PM (6nopv)

361 Thanks, AutoCucumber!

Palisades = Palisade
we're = were

Posted by: Emmie at July 22, 2018 07:07 PM (4HMW8)

362 Ben Had @ 342- What is the schedule for pig roast? I have some PTO to burn up and if we are not short of personnel I might can swing it.

Posted by: Eromero at July 22, 2018 07:07 PM (zLDYs)

363 mesquite burns too hot to be a good smoking wood. it's a great grilling charcoal though.

Posted by: redc1c4 at July 22, 2018 07:07 PM (nG8Bv)

364 gub thread usually shows up about 1700, here on the Left Coast

Posted by: redc1c4 at July 22, 2018 07:09 PM (nG8Bv)

365 gub thread usually shows up about 1700, here on the Left Coast
Posted by: redc1c4 at July 22, 2018 07:09 PM (nG8Bv)

I must be an hour off.

Posted by: Surfperch at July 22, 2018 07:10 PM (6nopv)

366 Eromero. Oct 20. I am really looking forward to your being there.

Posted by: Ben Had at July 22, 2018 07:10 PM (G5ZEi)

367 I just made a peach cobbler with fresh peaches. Regular peaches, not white ones, but sometimes I do a white peaches-white cake thingy.

Posted by: JuJuBee, just generally being shamey at July 22, 2018 07:10 PM (2NqXo)

368 Can't we all agree that like the French, their toast will surrender its taste to anything you put on it?

Posted by: Headless Body of Agnew at July 22, 2018 07:12 PM (e1mEI)

369 Trey Gowdy is a pos

Posted by: Cosmic Charlie at July 22, 2018 07:12 PM (2mXfd)

370 Peachello is made from white peaches. Cook your pork medallions in it and you can thank me later.

Posted by: Ben Had at July 22, 2018 07:14 PM (G5ZEi)

371 OT: Well, that explains it.

Sarah Todd
@SarahLizChar
"Nanette" and why a new wave of comedians don't want to be funny https://quartzy.qz.com/1333263/ @OliviaGoldhill is very insightful on how our increasingly partisan culture is reflected in comedy

-
So they're trying to not be funny. And they're suceeding!

Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at July 22, 2018 07:14 PM (+y/Ru)

372 There's a good article in the Colonial Williamsburg magazine about early American BBQ.

Posted by: josephistan at July 22, 2018 07:15 PM (Izzlo)

373 Speaking of Peaches...

Posted by: MAxIE, mentioned in dispatches at July 22, 2018 07:15 PM (9TR2V)

374 369 So much this

Posted by: MAxIE, mentioned in dispatches at July 22, 2018 07:17 PM (9TR2V)

375 I'm a purist when it comes to BBQ and I wouldn't use a pellet smoker but
my off-set smoker is getting to be a little too much for me. I was
reluctantly considering a Traeger but I came across the Orion and I'm
intrigued. I used to do competition BBQ (American Royal and others) but I
can't do that anymore and I was looking for something that didn't
require constant attention.

I have an older Pitts and Spits that is off-set that requires a lot of attention controlling temps burning just wood with charcoal as a starter. A 10 + hour pork shoulder is great but it's too long a day for me.

Posted by: dartist at July 22, 2018 07:17 PM (K22Va)

376 Ben Had, I have the date on my calendar and will put in for the time off. Barring anything unforeseen we will be there.

Posted by: Eromero at July 22, 2018 07:17 PM (zLDYs)

377 Bret Baier is almost as bad

Posted by: Cosmic Charlie at July 22, 2018 07:18 PM (PUmDY)

378 355 Margarita, go with white peaches. They will not disappoint.
Posted by: Ben Had at July 22, 2018 07:04 PM (G5ZEi)
--------------------------
I will see if I can find those!
_____________

356 Here in Colorado, we always look forward to Palisades peaches.
Posted by: Emmie at July 22, 2018 07:04 PM (4HMW

--------------------------
I lived in CO long, long ago and remember the state-grown peaches being quite good. You had to get them at just the right time though, IIRC.

Posted by: Margarita DeVille at July 22, 2018 07:18 PM (0jtPF)

379 Eromero, I would be honored and expect pictures of your new little girl.

There is going to be 2 long gun targets and 2 pistol targets.

Posted by: Ben Had at July 22, 2018 07:20 PM (G5ZEi)

380 373 Speaking of Peaches...
Posted by: MAxIE, mentioned in dispatches at July 22, 2018 07:15 PM (9TR2V)
----------------------------------------
Haven't seen her in a while.
Miss her.

Posted by: Margarita DeVille at July 22, 2018 07:20 PM (0jtPF)

381 So, was that last thread actually the gun thread?
Seemed more like a rape thread.

Posted by: OneEyedJack at July 22, 2018 07:21 PM (z79tQ)

382 369 Anyone who doesn't very clearly realize that the Russians and us meddle in EVERYONE'S elections is a goddam idiot.
Hell Obumwad was bragging about meddling in Israel's LAST YEAR.
Can't fathom Gowdy's faux outrage

Posted by: MAxIE, mentioned in dispatches at July 22, 2018 07:22 PM (9TR2V)

383 So, was that last thread actually the gun thread?
Seemed more like a rape thread.

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Throw some alcohol in there and we've got a party!

Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at July 22, 2018 07:22 PM (+y/Ru)

384 How come nobody complains about the Mexicans meddling in our elections?

Posted by: rickl at July 22, 2018 07:23 PM (sdi6R)

385 383 So, was that last thread actually the gun thread?
Seemed more like a rape thread.

-
Throw some alcohol in there and we've got a party!
Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at July 22, 2018 07:22 PM (+y/Ru)

The Bureau of Alcohol, Rape and Firearms. But mostly rape

Posted by: josephistan at July 22, 2018 07:24 PM (Izzlo)

386 MAxIE and Margarita, I have been asking after her as well.

Peaches, I pray that you are well and will let us know.

Posted by: Ben Had at July 22, 2018 07:24 PM (G5ZEi)

387 what's funny is that, further down the Twitter thread, Ms. Batshit Crazy said she wasn't talking about guns, then had her nose rubbed in the fact that, without a firearm, the average woman wasn't going to be able to defeat or drive off a male attacker, let alone kill him.

sucks to be her.

Posted by: redc1c4 at July 22, 2018 07:25 PM (nG8Bv)

388

Nood durbin

Posted by: Soothi at July 22, 2018 07:28 PM (Pq1Lm)

389 Wow, 5 smokers! It's almost like we need smoker control. I mean, that's an "arsenal" of smokers, dontcha think? Why would any private citizen need so many? Common sense smoker control is in order.

I haven't decided when to get one, or which kind to get. My preliminary druthers range from simplest charcoal variety all the way to fancy First World pellet smokers with wireless connectivity.

Posted by: rhomboid at July 22, 2018 07:28 PM (QDnY+)

390 gub nood.

Posted by: Steve and Cold Bear at July 22, 2018 07:28 PM (/qEW2)

391 Georgia peaches have been some of the best crop in many years because of all the rain in most areas and high humidity. I ate a batch 2 weeks ago and the meat melted in my mouth.

Posted by: 1st world problems yoga studio at July 22, 2018 07:29 PM (ue+Wr)

392 Sanders' Wing Of The Party Terrifies Moderate Dems

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Boy, you go batshit and right away everybody's all upset.

Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at July 22, 2018 07:31 PM (+y/Ru)

393 79 The duck egg thing is "balut" (Filipino). Maybe there are other varieties though.

Posted by: hogmartin

I had something similar at a Dim Sum one time in Toronto. It was call Thousand Year Old Egg. I tasted it my girlfriend asked what does it taste like. I said it tasted more like 5 hundred year old egg. Long story short, I married that girl 25 years later.

Posted by: Dirks Strewn at July 22, 2018 07:32 PM (IeDO8)

394 dartist - u in the Chicago area? I saw raw olives at my Caputos a few years ago, but not since.

Posted by: Chi-town Jerry at July 22, 2018 07:34 PM (5tSKk)

395 Arent you being deliberately provocative

Posted by: Cosmic Charlie at July 22, 2018 07:38 PM (PUmDY)

396 "some tequila, a splash of agave nectar"Isn't that what tequila is? Agave nectar?

Posted by: GWB at July 22, 2018 07:46 PM (IQ1ew)

397 "some tequila, a splash of agave nectar"Isn't that what tequila is? Agave nectar?
Posted by: GWB at July 22, 2018 07:46 PM (IQ1ew)

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

Not quite the same. Fermented agave nectar is the basis for Tequila, not fresh agave.

Posted by: Calm Mentor at July 22, 2018 07:49 PM (b3Pum)

398 Cured meats, eh?

I always wonder what they were sick of in the first place.

Very suspicious....

Posted by: Noam Sayen at July 22, 2018 08:01 PM (611Lm)

399 I did a search of 12 Monkeys tv show fans and came up with a Forbes article written that called the series finale The BEST SERIES FINALE SINCE BREAKING BAD. Gotta say, the show is that incredible btw.

I won't link the article because I haven't read it and don't want spoilers but it's their from June or July 2018.

Posted by: 1st world problems yoga studio at July 22, 2018 08:23 PM (ue+Wr)

400 Good sopressata is heaven. I would like some right now with the savory French toast, which sounds delish as an infrequent option when you are sick of regular French toast.

Made beer can chicken tonight, with grilled corn on the cob and a cold tortellini pasta salad. Delish, finished off with icy cold watermelon triangles. Summer!

Posted by: Gem at July 22, 2018 09:03 PM (XoAz8)

401 We always grew up with the idea Pecorino Romano was the only cheese you have in the house while Parmesan is left for pizza parlors and fake Italian chain restaurants.

The best pecorino was, lets say imported, from Sicily when my grandmother went there. My cousins made it and they came back with a full wheel for the whole family, it was amazing, dripping with olive oil when you cut into it. We've found some other great ones over at DiPalo's in NYC, but let many fresh things each can vary by year, so you need to have them give you a taste before buying.

Posted by: Rbastid at July 23, 2018 01:32 AM (XwTyM)

402 Made a with black tea (iced), bourbon, and BlackBerry syrup (homemade), for the wife. She added some soda water and really liked it. I skipped the soda and switched out the BlackBerry for mint simple syrup that I've been making weekly since May, and switched out her Makers for Old Grand Dad. Mine was good too.

Posted by: Lost My Cookies at July 23, 2018 08:06 AM (rEUxZ)

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