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Food Thread: Don't Put Inane Things In Good Food

CBD water.jpg

The label says:

UTILIZING NANOTECHNOLOGY
10,000,000 NANOGRAMS CBD
Now, in the interest of full disclosure, I didn't pick up the bottle and read what it may have explained about this miracle of modern technology, but the last time I checked, nanograms were a measure of weight which has nothing to do with nanotechnology other than the prefix. Although I did look at their website and I am now dumber for the experience.

I guess some people need to feel good about their diets and want to infuse everything they eat with some virtue-signalling message that "YES, I am a higher-order human who cares about important things like drinking water with 0.01 grams of CBD/liter." Yeah...math...some of us can do it!

But I much prefer my food and drink to be simpler...to satisfy the requirement of being...oh...I don't know...good to eat and drink!

So pour me three fingers of a good scotch (just a splash of water unless it's something really good), and please don't overcook my steak, but I do want some char (I like eating free radicals!), so pay attention!

What? Vegetables? Sure! Take a peak below the fold.

******

Yup. I found an extra package of bacon in the freezer, and since my reflexive behavior when I find something yummy in there is to defrost it without having a plan for its use, I ended up with this.

Fresh green beans and bacon. No salt or pepper or spices.

baconveggies2.jpg

In retrospect I should have used a bit of pepper, but they really did turn out well.

baconveggies1.jpg

I feel quite virtuous...vegetables, low-carb, and fat for the keto people. This, paired with a good steak and nice bottle of Zinfandel might be the perfect meal.

******

I think Sloppy Joes are fine dining, so I am unsure why these folks feel the need to complicate them. But I would try it. Once. I really don't think it's a good combination. There is something to be said for those tried-and-true recipes that your mom learned from her mom who learned it from her mom...
Hash Brown Sloppy Joes
But such is the state of a lot of food writing nowadays. Take something that works just fine, and tweak it and make it complicated and add something weird, and hope that the slim-hipped-hipsters go wild.

It's not as bad as putting ketchup on a hot dog, but it's close.

******

porkribs22.jpg

I made some pork ribs in the oven last week, and while they tasted good, there was an interesting texture to the outside that I have never experienced. Sort of leathery, but not terrible. Overall, I was not tremendously pleased with them, although of course I ate them with great gusto because i am a glutton.

Any thoughts? I know that some of you are accomplished pit-masters who scoff at those of us who aren't, but I am curious why that happened, so any input would be much appreciated. Sending me a rack or two of your best ribs would be even more appreciated, but I'll take what I can get.

******

I love Poke. It's easy to make, easy to customize to your own tastes, and it is relatively safe to order in a restaurant because it really is hard to screw up. I don't know how authentically Hawaiian Tuna Poke is, because there are lots of cuisines that have something similar. But wherever it's from, it's worth a taste. And if you like it, make it at home. The only requirement is good tuna (although other firm-fleshed fish will work), and most of us can get good quality frozen tuna.
******

spidersnakemeal.jpg

******

Food and cooking tips, triple-cream cheeses, young wild pigs, crisp bacon, 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. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 Firstest

Posted by: Skip at May 19, 2019 04:01 PM (BbGew)

2 CBD Water?

Don't want CharlieBrownsDildo in my water, thanks.

Posted by: Robert at May 19, 2019 04:02 PM (OnXIw)

3 Not even with a complete bottle of scotch am I eating that

Posted by: Skip at May 19, 2019 04:03 PM (BbGew)

4 Skip didn't read content.

Scared of Poke.

Posted by: golfman at May 19, 2019 04:03 PM (OE84+)

5 Horde dutifully called btw

Posted by: Skip at May 19, 2019 04:03 PM (BbGew)

6 Still stuck in Wisconsin.

Just me, a service station and cows.

Posted by: Robert at May 19, 2019 04:04 PM (OnXIw)

7 Still stuck in Wisconsin.

Just me, a service station and cows.
Posted by: Robert at May 19, 2019 04:04 PM (OnXIw)

Cheese curds FTW!!!

Posted by: golfman at May 19, 2019 04:04 PM (OE84+)

8 Sponge!

Posted by: redc1c4 at May 19, 2019 04:04 PM (MasTK)

9 Pork ribs are great, the snake things are not

Posted by: Skip at May 19, 2019 04:04 PM (BbGew)

10 Aieeee! What is that last picture???
Reminds me of a trip to Taiwan and the stories about "snake alley."

Posted by: Lizzy at May 19, 2019 04:04 PM (W+vEI)

11 What a horrid way to ruin that bacon!

Posted by: freaked at May 19, 2019 04:05 PM (UdKB7)

12 CBD>I made some pork ribs in the oven last week, and while they tasted good, there was an interesting texture to the outside...

Baking bag technique?

Posted by: golfman at May 19, 2019 04:05 PM (OE84+)

13 Actually there is a restaurant right here I'm gonna probably try later.

I want to see what the Wisconsinite version of a chicken fried steak is like.

Posted by: Robert at May 19, 2019 04:05 PM (OnXIw)

14 off to go pick up tacos for brunch.

and WTF is up with water falling from the sky here in Lost Angels, #Failifornia at the end of May?

pure heresy, i tells ya!

Posted by: redc1c4 at May 19, 2019 04:06 PM (MasTK)

15 and WTF is up with water falling from the sky here in Lost Angels, #Failifornia at the end of May?

pure heresy, i tells ya!
Posted by: redc1c4 at May 19, 2019 04:06 PM (MasTK)

Amplitude.

Much the reason it was 97 here in SE NC yesterday.

Posted by: golfman at May 19, 2019 04:07 PM (OE84+)

16 "Don't Put Inane Things In Good Food"


Huh. Kinda reminds me of the hotdog place I went to yesterday. They offered some fun combos such as:

"golden retriever" = dog topped w/mac'n cheese
"seeing eye dog" = dog topped with Vidalia onion and carrots*
"shaggy dog" - dog topped with colseslaw and bbq sauce


*Carrots on a hot dog?????

Posted by: Lizzy at May 19, 2019 04:09 PM (W+vEI)

17 UTILIZING NANOTECHNOLOGY
10,000,000 NANOGRAMS
========

Should have gone milliKohms.

Actually, high purity water is[/] sometimes specified by resistance.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 04:11 PM (CDGwz)

18 Sometimes, posters are saved by close tags.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 04:11 PM (CDGwz)

19 Still stuck in Wisconsin.

Just me, a service station and cows.
Posted by: Robert
--------

If it's cool up there tonight, you might conduct a combustion test of cow patties.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 04:13 PM (CDGwz)

20 I used to work at a water bottling plant many moons ago. The plant was right next door to the city's water distribution complex.

We would fill the bottles on the assembly line right from the tap, after the water was run thru a filter and light system, then slap a cap on them and load them in the truck for the dumb masses to buy at the store the same water going into their homes.

And that was about 40 years ago. Some things and stupid people never change.

Posted by: Hairyback Guy at May 19, 2019 04:14 PM (Z+IKu)

21 I like my sloppy joes the way my mom made them.

I've tried other recipes, or tweaked mine, but I keep coming back to the same-old. Something about the tastes/memories from your childhood, I guess.

If i say they have carrots in them will i be banned?

Posted by: My life is insanity at May 19, 2019 04:15 PM (ppIpx)

22 So, ... bong water?

Posted by: bananadream at May 19, 2019 04:16 PM (YR7aL)

23 maybe it was a bad piece of pork.

Posted by: trapper's girl at May 19, 2019 04:16 PM (DGS6j)

24 Bacon guy consult your Urologist stat........I called him and he said ketchup on your dog would be an improvement..........................

Posted by: saf at May 19, 2019 04:16 PM (5IHGB)

25 I have enjoyed tuna poke and not been able to reverse engineer the flavor. The scallions I got, maybe what I'm missing is that furikake seasoning.

There's a Nipponese grocery near here that's so authentic that most of the items don't have English on the package. I'll ask them about furikake.

Posted by: Bandersnatch at May 19, 2019 04:17 PM (fuK7c)

26 Having fast food at home, Perdue breaded chicken patty, toasted roll lettuce, tomato and mayo, and salad
Wish I had French fries,

Posted by: Skip at May 19, 2019 04:18 PM (BbGew)

27 I'm not seeing any description of the snakes in the last picture. Maybe that's for the best.

Posted by: rickl at May 19, 2019 04:19 PM (sdi6R)

28 ...and no to the sloppy joe recipe. i like traditional, except i use ground elk + manwich, ftw.

Posted by: trapper's girl at May 19, 2019 04:19 PM (DGS6j)

29 Not to be all Alex The Chick, but I don't understand why everyone is complaining about the snakes-on-sticks in the last picture, when those...things are also in the picture.

Posted by: Splunge at May 19, 2019 04:21 PM (ed8K1)

30 I don't like spiders and snakes
And that ain't what it takes
To love me
Like I want to be loved by you

Posted by: Jim Stafford at May 19, 2019 04:21 PM (fuK7c)

31 speaking of which, if you have a chance, try ichi-yaki, the japanese method of cooking with a hot stone. i tried it at a japanese restaurant and it was very good - they bring a rock heated to about 400 deg. to the table and kobe steak very thinly sliced. you lay the strips of beef on the rock which absorbs excess grease. you are left with very flavorful steak that you dip in a variety of sauces. it was really good!

Posted by: musical jolly chimp at May 19, 2019 04:21 PM (Pg+x7)

32 baking some oatmeal cookies while I write this so busy busy busy

rainy day

I chose a recipe from my The King Arthur Flour Cookie Companion cookbook. I had an old standby that I always used, but thought I would shake it up.

I almost went for what they called their "Old-Fashioned" oatmeal cookie. They use a food processor or blender to grind up the oats, raisins and dry ingredients... I've never done this. Grind up the raisins into the flour and dry ingredients. I just didn't want to deal with it (cleaning), so went with a quicker version.

The book has so many oatmeal variations depending on what you like in an oatmeal cookie (including a flourless and a "salty" version, and a date-stuffed oatmeal sandwich, yum). Here are the more general ones, though:

The Essential Chewy Oatmeal Cookie
The Essential Crunchy Oatmeal Cookie
The Essential Crisp Oatmeal Cookie
The Essential Soft Oatmeal Cookie

I made the soft one. I was short on brown sugar, so had to make up for it with a little refined white and some molasses. This one had some sour cream or yogurt, too. I chose the sour cream. And used pecans v walnuts.

The note said: "If your taste runs to the melt-in-your-mouth crumbly, rather than chewy, crisp, or crunchy, this one's for you." Sounded about right.

Smells good in the house.

Will check back in later...

Posted by: artisanal 'ette at May 19, 2019 04:22 PM (vEIlU)

33 OMGosh! I just looked closer at the snakes-on-a-stick picture. YIKES!

Posted by: My life is insanity at May 19, 2019 04:22 PM (ppIpx)

34

"Any thoughts? I know that some of you are accomplished pit-masters who
scoff at those of us who aren't, but I am curious why that happened, so
any input would be much appreciated. Sending me a rack or two of your
best ribs would be even more appreciated, but I'll take what I can get."




I suspect your cook temp was a bit high for ribs. When I do ribs in the oven I wrap them in foil for 3 hours at three hundred degrees. Pull them out and blast the oven to broil, brush on BBQ sauce and shove them in there for 10 minutes to caramelize the sauce and give it a crispy texture.





But if you want really good ribs use the 3-2-1 method. You really can't screw it up unless you let your fire get out of control. Prep the ribs with rub. Put them on the smoker or grill indirect heat at 225 degrees unwrapped for three hours.




Pull after three hours brush on some Sweet Baby Ray''s sauce and wrap them in foil and return to the grill/smoker for two hours.




Pull them off after two hours and brush on some more BBQ sauce and return to the grill/smoker for one hour.





Pull after one hour let them rest a bit (15 minutes or so) and chow down.

Posted by: The Great White Scotsman at May 19, 2019 04:23 PM (JUOKG)

35

ps, knowing me, (not on the keto diet), I probably would have stuck a piece of cheese in there somewhere!

Posted by: artisanal 'ette at May 19, 2019 04:23 PM (vEIlU)

36 Not getting the snake to poke relationship but don't really want to know either.

Posted by: Skip at May 19, 2019 04:23 PM (BbGew)

37 beans wrapped in bacon

ps, knowing me, (not on the keto diet), I probably would have stuck a piece of cheese in there somewhere!

Posted by: artisanal 'ette at May 19, 2019 04:23 PM (vEIlU)

38
You know, "Pico" is becoming a fad too. Nano is 10^-9, a billionth, and pico is the next one down, a trillionth, 10^-12.

When nano isn't good enough, you go with pico. Microsoft used that in Windows 10 for the WSL (Linux) subsystem. To run Linux binaries they created some kernel structure called a "pico-process". Not a nanoprocess, but a picoprocess.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:23 PM (NMAzL)

39 29 Not to be all Alex The Chick, but I don't understand why everyone is complaining about the snakes-on-sticks in the last picture, when those...things are also in the picture.

Posted by: Splunge at May 19, 2019 04:21 PM (ed8K1)


Oh. Shit.

Posted by: rickl at May 19, 2019 04:24 PM (sdi6R)

40 >>But such is the state of a lot of food writing nowadays. Take something that works just fine, and tweak it and make it complicated and add something weird, and hope that the slim-hipped-hipsters go wild.


Think Instagram is partially to blame for complicated food. Saw a donut shop profile on the local news. Yikes. Their options are a variation of: take a donut and then dredge it an a flavored glaze, dip/smother it in candy or sugared cereal, pipe it with frosting flourishes and then drizzle on meted chocolate. For overkill, they do that to filled donuts. They also serve shakes that are layered with stuff AND the outside of the glass (tip 1/13)is covered in sugar, cookies, chocolate and other sweets.

I like sweets, but these made me ill just thinking about eating them. They sure made cool Instagram shots.

Posted by: Lizzy at May 19, 2019 04:24 PM (W+vEI)

41 It's cold and rainy here in the North Bay, the perfect day for some oxtail stew. I just love the rich flavor of oxtails in stew. Best broth ever. This is a Taiwanese, tomato-based recipe from Fu Pei Mei's cookbook, with a nice dark soy (think soy sauce + molasses) influence.

Posted by: Splunge at May 19, 2019 04:25 PM (ed8K1)

42 I would substitute asparagus for the beans but either sounds pretty damn good.

Posted by: JackStraw at May 19, 2019 04:25 PM (/tuJf)

43 except i use ground elk

Posted by: trapper's girl at May 19, 2019 04:19 PM (DGS6j)

Oh man...I am jealous.

Posted by: CharlieBrown'sDildo at May 19, 2019 04:25 PM (wYseH)

44 I need some guidance. Limited guidance.
I bought a pressure cooker. I bought some baby-back ribs and instead of oven roasting them for 3 and half hours, I want to tenderize them in the pressure cooker and then put them on the charcoal grill to finish them off.
OK here is the question. How long should they be in the pressure cooker? Please spare me the snark. It's too hot here in the South to cook them outside for whole time needed and I don't want to heat my oven in the kitchen that long either.

Posted by: JAS at May 19, 2019 04:25 PM (KOCKb)

45 CBD, no expert on the topic, but ribs I've done on the grill [not smoker - but indirect heat, low/slow, around 2OO degrees] will have a nice "bark" on them when I've applied a dry rub. Plain ribs often have what you describe, a tougher, thin layer of leathery meat - which I find nice and chewy, and with sauce, just fine.


On topic - just made some great grilled cheese sammiches - light rye bread, two kinds of cheese [pepper jack, colby], bacon on one, turkey pastrami on the other, bit of yellow mustard on both. Outstanding. I think tweaking certain classics, on occasion, works out well.


Off-topic - sadly looks like others and myself were not too far off when we predicted Romney would be quite a disaster [some opined, reasonably, that he'd stick fairly close to UT, and LDS priorities]. And Atkisson's case looks to have been dealt a death blow, and it smells bad - she has pretty compelling evidence of outrageous guvamint behavior, I think. One might think, in the current environment, such a case would get every break from the judiciary. Almost enough to make one think there is even more wrong with that branch than is already obvious.

Posted by: rhomboid at May 19, 2019 04:25 PM (QDnY+)

46 I had eel at a fish feast camping, many years ago. Some of the tastiest fish and I am glad someone else had the privilege of cleaning them.

Posted by: lurking grandma at May 19, 2019 04:26 PM (sujqA)

47 I have not tried snake, but I hear it's not bad. I suspect it would be better if it were skinned. Tarantulas I will leave for braver members of the horde.

Posted by: 40 miles north at May 19, 2019 04:26 PM (o2vOl)

48 I'm not seeing any description of the snakes in the last picture. Maybe that's for the best.

Those might not be snakes...they might be tentacles.

Posted by: Bert G at May 19, 2019 04:27 PM (OMsf+)

49 I would substitute asparagus for the beans but either sounds pretty damn good.


My mind's eye saw asparagus and was disappointed when it turned out to be green beans.

Posted by: Bandersnatch at May 19, 2019 04:27 PM (fuK7c)

50 Huh. Kinda reminds me of the hotdog place I went to yesterday. They offered some fun combos such as:

"golden retriever" = dog topped w/mac'n cheese
"seeing eye dog" = dog topped with Vidalia onion and carrots*
"shaggy dog" - dog topped with colseslaw and bbq sauce


*Carrots on a hot dog?????
Posted by: Lizzy at May 19, 2019 04:09 PM (W+vEI)

Mac and cheese on a good all-beef hotdog is actually quite tasty.

Posted by: Insomniac at May 19, 2019 04:27 PM (NWiLs)

51 Is a nanogram more or less than a picogram?

Posted by: JAS at May 19, 2019 04:27 PM (KOCKb)

52 UTILIZING NANOTECHNOLOGY
10,000,000 NANOGRAMS CBD


That's an absolute measure of weight, but says nothing in this context.

Is that ng per bottle? Per mL? What? We need a concentration, not just a weight.

Next marketing hook: Now fortified with 55.5 moles of water per liter!

Posted by: Deplorable Jay Guevara at May 19, 2019 04:28 PM (YqDXo)

53 I probably would have stuck a piece of cheese in there somewhere!

Posted by: artisanal 'ette at May 19, 2019 04:23 PM (vEIlU)

Oooh! A little stick of Parmesan!

Posted by: CharlieBrown'sDildo at May 19, 2019 04:28 PM (wYseH)

54 CBD...when you finally come to visit, we'll make elk and use my chopping block. plus good drinks, of course.

Posted by: trapper's girl at May 19, 2019 04:29 PM (DGS6j)

55 51 Is a nanogram more or less than a picogram?
Posted by: JAS at May 19, 2019 04:27 PM (KOCKb)


More. A nanogram is 10^-9 g. A picogram is 10^-12 g.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:29 PM (YqDXo)

56
They are looking at CBD for possible therapeutic properties. However, the doses used in these trials are much greater, 10 - 100 times the doses in these CDB products on the market now.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:30 PM (NMAzL)

57 Posted by: rhomboid at May 19, 2019 04:25 PM (QDnY+)

Yeah...I am familiar with what you have described, but this was different than that.

Posted by: CharlieBrown'sDildo at May 19, 2019 04:30 PM (wYseH)

58 51 Is a nanogram more or less than a picogram?
Posted by: JAS at May 19, 2019 04:27 PM (KOCKb)


Next unit: the femtogram. No prizes for guessing what that is from the pattern above.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:30 PM (YqDXo)

59 I did a small homily on the etymology of lox in the last thread. (Btw, willow is still there talking to herself. We should have a verb for that).

I am now eating a bagel as God intended. Lox, cream cheese, capers, red onion.

Outlanders these days are adding tomato to that. Whose idea was that and is it considered halal?

Posted by: Bandersnatch at May 19, 2019 04:31 PM (fuK7c)

60 Posted by: Deplorable Jay Guevara at May 19, 2019 04:28 PM (YqDXo)

I cheated and checked their website, which is a dumpster fire of idiocy.

Posted by: CharlieBrown'sDildo at May 19, 2019 04:32 PM (wYseH)

61 13... Robert, The best fresh water fish, perch and walleye, I ever had was at a Wisconsin restaurant. They said the fish were caught in Wisconsin waters. Anyway, it was great. Might be worth inverstigating while you are there.

Posted by: JTB at May 19, 2019 04:32 PM (bmdz3)

62 True connoisseurs never put reptiles and arachnids on the same skewer. Much different cooking rates.

Posted by: Warai-otoko at May 19, 2019 04:33 PM (Ct55T)

63 Those bacon-wrapped green beans look great. Were they baked? What temperature and how long? I bet asparagus would be great too.

Posted by: JAS at May 19, 2019 04:33 PM (KOCKb)

64 >> s a nanogram more or less than a picogram?

A picogram is 1/1000 of a nanogram. Nano = 10^-9, pico = 10^-12.

Short scale prefixes are based on powers of 1000. For the fractions, it goes milli, micro, nano, pico, femto, atto. which is 10^-3, -6, -9, -12, -15, -18.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:33 PM (NMAzL)

65 Great White Scotsman, interesting ribs strategery. Sweet Baby James [original] is often my sauce of choice. Usually do 2 racks at a time, one dry-rub only. Will adopt your method for the "wet" rack.


Will get a smoker some day. Amazed at how well the indirect heat on the gas grill works, however. I use wood chips too.

Posted by: rhomboid at May 19, 2019 04:33 PM (QDnY+)

66 You know, "Pico" is becoming a fad too. Nano is 10^-9, a billionth, and pico is the next one down, a trillionth, 10^-12.

Much like marketing materials that imply that titanium is more valuable than platinum.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:33 PM (YqDXo)

67 63 Those bacon-wrapped green beans look great. Were they baked? What temperature and how long? I bet asparagus would be great too.
Posted by: JAS at May 19, 2019 04:33 PM (KOCKb)

More importantly, how baked was CBD?

Posted by: Insomniac at May 19, 2019 04:34 PM (NWiLs)

68 plus good drinks, of course.

Posted by: trapper's girl at May 19, 2019 04:29 PM (DGS6j)

I like the way you think!

Posted by: CharlieBrown'sDildo at May 19, 2019 04:34 PM (wYseH)

69 Hey My Life, what's your sloppy joe recipe?

Posted by: kinlaw at May 19, 2019 04:34 PM (Z9NCH)

70 Wrapped sweet corn in bacon and then grilled it. Not bad for a first attempt. Need to use 2 strips per ear and then find a way to anchor better so it doesn't fall off when flipping. We also had burgers so I used the bacon from the corn to make bacon cheese burgers. Good eating.
That picture is scary.

Posted by: neverenoughcaffeine at May 19, 2019 04:34 PM (eUh+X)

71 When nano isn't good enough, you go with pico. Microsoft used that in Windows 10 for the WSL (Linux) subsystem. To run Linux binaries they created some kernel structure called a "pico-process". Not a nanoprocess, but a picoprocess.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:23 PM (NMAzL)


For Windows "pica" would be more appropriate than "pico."

Posted by: Deplorable Jay Guevara at May 19, 2019 04:34 PM (YqDXo)

72 70
That picture is scary.
Posted by: neverenoughcaffeine at May 19, 2019 04:34 PM (eUh+X)

Yeah, bottled water freaks me out too.

Posted by: Insomniac at May 19, 2019 04:35 PM (NWiLs)

73 Where do I fit in in all of this?

Posted by: Pikachu at May 19, 2019 04:35 PM (fuK7c)

74 Also, obligatory:

Hehehehehe... you said "Tuna poke"...

Posted by: Warai-otoko at May 19, 2019 04:36 PM (Ct55T)

75 Posted by: JAS at May 19, 2019 04:33 PM (KOCKb)

375 degrees for 15 minutes, then I flipped them and cooked for another 10 minutes.

Posted by: CharlieBrown'sDildo at May 19, 2019 04:36 PM (wYseH)

76 I cheated and checked their website, which is a dumpster fire of idiocy.
Posted by: CharlieBrown'sDildo at May 19, 2019 04:32 PM (wYseH)


You astonish me.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:36 PM (YqDXo)

77 Arrived in Iceland just this morning. Already had lamb. May have lamb daily. Unless I find reindeer or elk.
A note to anyone flying Icelandair. They don't feed you. We weren't looking for dinner with an 11pm departure. But no breakfast either. My 1/2 coffee was okay. Cheap bastards.

Posted by: neverenoughcaffeine at May 19, 2019 04:38 PM (eUh+X)

78 52
UTILIZING NANOTECHNOLOGY

10,000,000 NANOGRAMS CBD



That's an absolute measure of weight, but says nothing in this context.



Is that ng per bottle? Per mL? What? We need a concentration, not just a weight.



Next marketing hook: Now fortified with 55.5 moles of water per liter!

Posted by: Deplorable Jay Guevara at May 19, 2019 04:28 PM (YqDXo)


According to the interwebs 10,000,000 nanograms = 2.2 lbs or 1 kilogram. Cold be the content weight of each bottle. Kind of hard to determine lacking scale of the bottles.

Posted by: NOT THAT GUY at May 19, 2019 04:38 PM (RDX/f)

79 It's not as bad as putting ketchup on a hot dog, but it's close.

Easy there, commie...

Posted by: Additional Blond Agent at May 19, 2019 04:39 PM (7s3Gx)

80 Wasn't Icelandair the cheap airline back in the early 70's with $299 flights from the US to Europe? Yeah. No food.

Posted by: JAS at May 19, 2019 04:40 PM (KOCKb)

81 46 I had eel at a fish feast camping, many years ago. Some of the tastiest fish and I am glad someone else had the privilege of cleaning them.
Posted by: lurking grandma at May 19, 2019 04:26 PM (sujqA)


I ate paddy eels in China. Num num.

They grabbed an eel and basically cored it on a sharp hollow spike before cooking it.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:40 PM (YqDXo)

82 10,000,000 nanograms = 2.2 lbs or 1 kilogram.


Posted by: NOT THAT GUY at May 19, 2019 04:38 PM (RDX/f)

Not sure which internet you checked, but I am going to defer to professor Markowitz.

Posted by: CharlieBrown'sDildo at May 19, 2019 04:40 PM (wYseH)

83 My guess on the mysterious rubber ribs mystery is that the ribs were somehow mishandled in storage or distribution.

Posted by: Warai-otoko at May 19, 2019 04:40 PM (Ct55T)

84 According to the interwebs 10,000,000 nanograms = 2.2 lbs or 1 kilogram.
Wrong interwebz. That's 10 mg.

Posted by: Additional Blond Agent at May 19, 2019 04:40 PM (7s3Gx)

85 I want my CBD to NOT be measured in nano-anythings....

Posted by: Sandra Fluke at May 19, 2019 04:41 PM (ufFY8)

86 According to the interwebs 10,000,000 nanograms = 2.2 lbs or 1 kilogram. Cold be the content weight of each bottle. Kind of hard to determine lacking scale of the bottles.
Posted by: NOT THAT GUY at May 19, 2019 04:38 PM (RDX/f)

Uh... 10,000,000 nanograms is 10 milligrams.

Posted by: Insomniac at May 19, 2019 04:41 PM (NWiLs)

87 I cheat. I braise ribs, add liquid smoke to the braising liquid, make sauce from the liquid and drippings when finished, carmelize under the broiler, then eat and eat and eat.

It isn't BBQ, but it works.

Posted by: WitchDoktor, as if you give a damn at May 19, 2019 04:41 PM (IfYaq)

88 I saw Dumpster Fire of Idiocy open for Dave Matthews at Santa Monica Civic in '92.


May finally follow through on my plan to make homemade bacon [probably from pork butt, not belly - thus, "cottage bacon"]. Guy at the shootin' match yesterday brought various flavors he'd made - he used pork belly and a smoker. Think it's worth a try with butt and half-assed "smoking" on the grill.


Next time I find ridiculously cheap pork butt/shoulder - the reason I even thought to try this - gonna do it. Already have the pink salt.

Posted by: rhomboid at May 19, 2019 04:41 PM (QDnY+)

89 >> According to the interwebs 10,000,000 nanograms

You're off by a factor of 100,000. :-) 10 million nanograms is 10 milligrams.

The water contains 10 milligrams of CBD oil per bottle.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:41 PM (NMAzL)

90 1,000 milligrams to a gram.1,000,000 micrograms to a gram. (not 10,000,000)1,000,000,000 nanograms to a gram. ...

Posted by: JAS at May 19, 2019 04:42 PM (KOCKb)

91 Free heirloom tomato, pepper and artichoke plants for some lucky member of The Horde. Passing along a message. If interested, send me a note at

ktinthegarden
at g mail dot com

and we'll try to arrange the plant transfer:

I am a long time moron lurker from North Alabama, and though this is a long shot, thought I could do something to help out fellow morons in the area, if there are any.
I went a little overboard seed-shopping this winter with all the really cool varieties of tomatoes at Baker Creek, and didn't think they would germinate as well as they did, so have a few hundred extra heirloom tomato seedlings. If you know of anyone in the Huntsville/Decatur/Athens area, I would love to share. I really don't want them to die, and if I plant 300+ tomato plants, I will die.
Absolutely love your garden thread every week.

Details on some of the available varieties:Lots of neat ones like Blue Beauty, White Tomesol, Yellow Garden Peach, and the bizarre Reisetomate. I have some extra peppers too, and had some heirloom french artichokes that sprouted fantastically in my aerogarden, just a few extras of those.

Posted by: KT at May 19, 2019 04:42 PM (BVQ+1)

92 How long do you braise the ribs?

Posted by: JAS at May 19, 2019 04:42 PM (KOCKb)

93 >>Mac and cheese on a good all-beef hotdog is actually quite tasty



Agreed!
This is actually a favorite eatery of ours, and it is very popular. Great dogs, excellent fries, beer on tap, an ocean view outdoor seating, and treats for the doggie thrown in (they save day-old dogs for the pups): HEAVEN!!

Posted by: Lizzy at May 19, 2019 04:42 PM (W+vEI)

94 1 ng = 10E-09 g

10E7 ng = 10E-02 g = 0.01g

Posted by: Warai-otoko at May 19, 2019 04:43 PM (Ct55T)

95 Wasn't Icelandair the cheap airline back in the early 70's with $299 flights from the US to Europe?


Yeah. That was in the days of regulation when the national airline had to take off or land in its nation. So Iceland was the hub for cheap charters.

I saw Reykjavik a handful of times without ever setting foot on Icelandic soil.

Posted by: Bandersnatch at May 19, 2019 04:43 PM (fuK7c)

96 10,000,000 nanograms = 2.2 lbs or 1 kilogram.

Posted by: NOT THAT GUY at May 19, 2019 04:38 PM (RDX/f)


10,000,000 ng = 10^-2 g

10^12 ng = 1 kg.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:43 PM (YqDXo)

97 Hmmm, seems we might have to occupy Iceland again, like in WWII.


No U-boat problem. But they seem like they're getting uppity. And the blondes.




Posted by: rhomboid at May 19, 2019 04:43 PM (QDnY+)

98 94 1 ng = 10E-09 g

10E7 ng = 10E-02 g = 0.01g
Posted by: Warai-otoko at May 19, 2019 04:43 PM (Ct55T)


Sorry, just saw this.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:44 PM (YqDXo)

99 I like poke too.

But I like intestinal worms less.

Posted by: weft cut-loop at May 19, 2019 04:44 PM (cXV7n)

100 94 1 ng = 10E-09 g

10E7 ng = 10E-02 g = 0.01g
Posted by: Warai-otoko at May 19, 2019 04:43 PM (Ct55T)

Now you're just making shit up.

Posted by: Insomniac at May 19, 2019 04:44 PM (NWiLs)

101 >>Wrapped sweet corn in bacon and then grilled it.

That sounds yummy!

Posted by: Lizzy at May 19, 2019 04:45 PM (W+vEI)

102 I'm not eating bugs and snakes. Nope. Not gonna do it.

Posted by: Weasel at May 19, 2019 04:45 PM (MVjcR)

103 That GD MF Justin Amash

Posted by: MAGA at May 19, 2019 04:45 PM (I5LRE)

104 I WAS TOLD!

Posted by: Bandersnatch at May 19, 2019 04:45 PM (fuK7c)

105 Our tickets to Iceland weren't cheap. The only game in town for us. WOW went out of business a couple months back and no one else flies here from our part of the US. I believe that United May start later this year.
The International terminal at Ohare was a circus last evening. Probably always is. However the flight to Abu Dhabi was on the ground after loading for almost 2 hours. Huge plane with lots of families. I bet it was a circus.

Posted by: neverenoughcaffeine at May 19, 2019 04:45 PM (eUh+X)

106 Sorry, just saw this.
Posted by: Deplorable Jay Guevara at May 19, 2019 04:44 PM (YqDXo)


I'm alternating between the HQ and watching the Yankees' game.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:45 PM (YqDXo)

107 Now you're just making shit up.

Around these parts, I believe it's called gilding the lily...

Posted by: Additional Blond Agent at May 19, 2019 04:46 PM (7s3Gx)

108 May finally follow through on my plan to make
homemade bacon [probably from pork butt, not belly - thus, "cottage
bacon"]. Guy at the shootin' match yesterday brought various flavors
he'd made - he used pork belly and a smoker. Think it's worth a try with
butt and half-assed "smoking" on the grill.


Next time I find
ridiculously cheap pork butt/shoulder - the reason I even thought to
try this - gonna do it. Already have the pink salt.



Posted by: rhomboid at May 19, 2019 04:41 PM

---

I tried that once. Got a recipe called buckboard bacon. Didn't care for it. When I sliced it to fry it curled up really bad in the pan. Tasted OK, more like ham than bacon.

Posted by: The Great White Scotsman at May 19, 2019 04:46 PM (JUOKG)

109 Afternoon Horde,

Been making sourdough bread for the past few months, but only in the last couple of weeks I've figured out how to get the classic sourdough tang. Anyway, just had to gloat that I just made my best loaf yet. Over-baked by a just a couple of minutes, but tasty nonetheless.

Pic, for those interested: http://tinypic.com/r/2mebnd2/9

Posted by: Average Guy at May 19, 2019 04:46 PM (r9Jjf)

110 I braise for two to three hours, depending on how big they are. About 250 degrees.

Posted by: WitchDoktor, as if you give a damn at May 19, 2019 04:46 PM (IfYaq)

111 Sending me a rack or two of your best ribs would be even more appreciated, but I'll take what I can get.

I have recently been smoking baby back half-racks sourced from the local Natural Grocers, who sources them from two or three artisanal producers in Iowa.

Let's just say the expense is worth it.

Posted by: Duncanthrax at May 19, 2019 04:46 PM (DMUuz)

112 I believe it's called gilding the lily...


Posted by: Bandersnatch at May 19, 2019 04:47 PM (fuK7c)

113 I'd eat a cooked snake, but a spider? Hell no.

Posted by: Insomniac at May 19, 2019 04:47 PM (NWiLs)

114 I believe it's called gilding the lily...


I live to correct English usage. Shakespeare's phrase was "to guild gold, to paint the lily".

It's a thing now and everyone says it but it's wrong.

Posted by: Bandersnatch at May 19, 2019 04:48 PM (fuK7c)

115 A truly advanced society is the one who invents peanut m&ms

Posted by: Weasel at May 19, 2019 04:48 PM (MVjcR)

116 84
According to the interwebs 10,000,000 nanograms = 2.2 lbs or 1 kilogram.
Wrong interwebz. That's 10 mg.



Posted by: Additional Blond Agent at May 19, 2019 04:40 PM (7s3Gx)


What am I missing?https://tinyurl.com/yxvu282x

Posted by: NOT THAT GUY at May 19, 2019 04:48 PM (RDX/f)

117 >>Hey My Life, what's your sloppy joe recipe?
Posted by: kinlaw at May 19, 2019 04:34 PM (Z9NCH)

Decent quality ground beef, chopped onion, green pepper, carrots, salt and pepper. Tomato sauce and BBQ sauce--Open Pit, Original. (I know, I know, there are better BBQ sauces out there, but this one is that 'memory' flavor.)

I brown the beef with the salt and pepper and onions, drain the fat, add the other stuff with more onions to layer the flavors. Cover and let it simmer till the carrots are tender. I add the peppers last so they don't get too mushy. Amounts? What looks good for how many I want to make. I taste test for the BBQ sauce til it's what I like

Posted by: My life is insanity at May 19, 2019 04:49 PM (ppIpx)

118 I learned an important asparagus lesson this week. I've been selecting the smallest diameter stalks I can find, on the theory that they're more tender and less fibrous. It turns out, it's just the opposite. The smaller stalks have a higher fiber density, and also wilt and taste terrible as leftovers.

This is an object lesson in how our minds word, specifically ignoring the facts to meet a preconceived notion. Since I've eaten both thin and thick asparagus, I should have known this already.

Posted by: pep at May 19, 2019 04:49 PM (T6t7i)

119 Not exactly about food, but I went to grocery today and I needed some shaving cream. Barbasol makes a kind that boasts "caffeine". W the actual eFF?

Posted by: ghost of hallelujah at May 19, 2019 04:49 PM (oAY8z)

120 Much like marketing materials that imply that titanium is more valuable than platinum.
Posted by: Deplorable Jay Guevara at May 19, 2019 04:33 PM


I'll take titanium over platinum any day.

Posted by: SR-71 at May 19, 2019 04:50 PM (DMUuz)

121 Posted by: Average Guy at May 19, 2019 04:46 PM (r9Jjf)

Well? What's the secret?

Posted by: CharlieBrown'sDildo at May 19, 2019 04:50 PM (wYseH)

122 Great White, apparently pork butt ends up more like ham than bacon, but depends on spices and how you cut it. Figure it's worth one try. If somehow I get inexpensive pork belly, will sub that. Bacon yesterday was amazing.


Re Amash, not a fan of reductionist explanations, and he's come off like an idiot before, but turns out he has direct, maybe substantial financial interest in a Chinese company that may be affected by tariffs. My oh my.

Posted by: rhomboid at May 19, 2019 04:52 PM (QDnY+)

123 I live to correct English usage. Shakespeare's phrase was "to guild gold, to paint the lily".

It's a thing now and everyone says it but it's wrong.
Posted by: Bandersnatch at May 19, 2019 04:48 PM (fuK7c)
-------

Shall we discuss "the proof is in the pudding?"

Posted by: bluebell at May 19, 2019 04:52 PM (aXucN)

124 >> https://tinyurl.com/yxvu282x

That converts 10E^6 ng to lbs, and the result is
2.2E-5 lbs. which is 10 mg.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:52 PM (NMAzL)

125 Thanks, My Life!

Posted by: kinlaw at May 19, 2019 04:52 PM (Z9NCH)

126 What am I missing?https://tinyurl.com/yxvu282x
Posted by: NOT THAT GUY at May 19, 2019 04:48 PM (RDX/f)


The display cuts off the power of ten. Scroll to the right

10,000,000 ng = 2.20462262e-5 lb.

Posted by: Deplorable Jay Guevara at May 19, 2019 04:53 PM (YqDXo)

127 pep, the thing you should really look for when choosing asparagus is tightly closed tips. Those will be the freshest and taste the best, whether the stalks are thick or thin. And, of course, don't overcook them! Better underdone than overdone.

Posted by: bluebell at May 19, 2019 04:53 PM (aXucN)

128 Carrots!!!!!! in sloppy joe's.


Just wanted to note that.

Posted by: rhomboid at May 19, 2019 04:53 PM (QDnY+)

129 Snakes on sticks would put me off eating altogether.

Posted by: washrivergal at May 19, 2019 04:54 PM (EjlXc)

130 118 I learned an important asparagus lesson this week. I've been selecting the smallest diameter stalks I can find, on the theory that they're more tender and less fibrous. It turns out, it's just the opposite. The smaller stalks have a higher fiber density, and also wilt and taste terrible as leftovers.

This is an object lesson in how our minds word, specifically ignoring the facts to meet a preconceived notion. Since I've eaten both thin and thick asparagus, I should have known this already.


I guess that makes sense, since the tough fibers are around the outer surface, and thinner asparagi have a higher surface-to-core ratio. But I've always thought the same as you, contra simple logic.

Posted by: Average Guy at May 19, 2019 04:54 PM (r9Jjf)

131 You're welcome!

Posted by: My life is insanity at May 19, 2019 04:54 PM (ppIpx)

132 And My Life, I agree with you on amounts: what looks right is what is what goes in.

Posted by: kinlaw at May 19, 2019 04:54 PM (Z9NCH)

133
Here is the Google conversion of 10 million nanograms to milligrams:

https://preview.tinyurl.com/yyaw5nld

Nothing put shifting powers of 10

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:55 PM (NMAzL)

134 CBD Water, now improved with 20% more dildo!

Posted by: Cicero (@cicero) at May 19, 2019 04:55 PM (4knXT)

135 Snakes on sticks would put me off eating altogether.
Posted by: washrivergal at May 19, 2019 04:54 PM (EjlXc)
---------

My first thought when I saw that picture is that if those were my food choices, I'd be on an Ace-style fast in a heartbeat.

Well, that was my second thought. My first thought was what did we do that CBD thinks we deserve this?

Posted by: bluebell at May 19, 2019 04:55 PM (aXucN)

136 >>Carrots!!!!!! in sloppy joe's.


>>Just wanted to note that.

I'm pretending I didn't see it. You people sticking carrots where they don't belong.

Posted by: JackStraw at May 19, 2019 04:55 PM (/tuJf)

137 Mrs. DIG is watching the Hallmark Channel murder mystery thingy.
The bad guy is a woman who is being an 'angel of death' because her boyfriend doesn't pay attention to her, or something like that.

Oh, I'm sooo triggered.....
LMAO


Posted by: Deplorable Ian Galt at May 19, 2019 04:56 PM (ufFY8)

138 Speaking of worms, remember this word: Fenbendazole. It's a de-wormer for dogs. Anecdotally, it cures some cancers.

Posted by: JAS at May 19, 2019 04:56 PM (KOCKb)

139 Dunno, sort of prefer thinner asparagus. But don't need that much of any kind. All that folic acid is for pregnant mothers, not normal people. I still tolerate it, and fresh, grilled, with some seasoning is allowed.

Posted by: rhomboid at May 19, 2019 04:56 PM (QDnY+)

140 Well, that was my second thought. My first thought was what did we do that CBD thinks we deserve this?
Posted by: bluebell at May 19, 2019 04:55 PM (aXucN)

If you don't already know, there's no point trying to explain.

Posted by: Insomniac at May 19, 2019 04:56 PM (NWiLs)

141 >> Carrots!!!!!! in sloppy joe's.


Just wanted to note that.

Posted by: rhomboid at May 19, 2019 04:53 PM (QDnY+)

Shhh! Don't get me banned! (I know it sounds kinda gross, but it works- and I hate cooked carrots.)

Posted by: My life is insanity at May 19, 2019 04:56 PM (ppIpx)

142 10 Aieeee! What is that last picture???
Reminds me of a trip to Taiwan and the stories about "snake alley."
Posted by: Lizzy at May 19, 2019 04:04 PM (W+vEI)

--------

Night markets in China sell that stuff. The snakes look downright appetizing compared to the giant roaches.

Posted by: Cicero (@cicero) at May 19, 2019 04:56 PM (4knXT)

143
Call 2.2e^-5 lbs 22 micropounds. 10 mg is 22 ulbs.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 04:57 PM (NMAzL)

144 If you don't already know, there's no point trying to explain.
Posted by: Insomniac at May 19, 2019 04:56 PM (NWiLs)
--------

You sound like him.

Posted by: bluebell at May 19, 2019 04:57 PM (aXucN)

145 You can't have just one giant spider on a stick.

Posted by: San Franpsycho at May 19, 2019 04:58 PM (EZebt)

146 >>Posted by: kinlaw at May 19, 2019 04:54 PM (Z9NCH)

Not many of mom's or either of my grandma's main course recipes were written down. Lots of trial and error recreating some over the years.

Posted by: My life is insanity at May 19, 2019 04:59 PM (ppIpx)

147 Carrots!!!!!! in sloppy joe's.
Just wanted to note that.
Posted by: rhomboid at May 19, 2019 04:53 PM


A rotary mixer of mammalian digestive system outputs, you are.

Posted by: Duncanthrax at May 19, 2019 04:59 PM (DMUuz)

148 Carrots are actually a fairly good way to add sweetness to certain foods. In sloppy joe's, could imagine they'd fade into the overall flavor.


Was just doing my weak version of homage to HQ memes. And I think I saw Cochran on a thread last week.

Posted by: rhomboid at May 19, 2019 04:59 PM (QDnY+)

149 I believe we should all be de-wormed occasionally. About as often as a colonoscopy.
OK. This is the food thread. I will behave. A little bourbon and I turn into Cliff Claven.

Posted by: JAS at May 19, 2019 05:00 PM (KOCKb)

150 70 Wrapped sweet corn in bacon and then grilled it. Not bad for a first attempt. Need to use 2 strips per ear and then find a way to anchor better so it doesn't fall off when flipping.

Posted by: neverenoughcaffeine at May 19, 2019 04:34 PM (eUh+X)
---
How about anchoring them using those little corn cob picks?

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:00 PM (kQs4Y)

151 I guess some people need to feel good about their diets and want to infuse everything they eat with some virtue-signalling message


Food is one of the easiest things to re-invent to appeal to the utopian impulse. How many chemicals/substances/supplements/nutrients get touted as magical ingredients when they often exist in no more than a trace?


The idea that you're mystically perfecting yourself when you have a few more micrograms of some obscure substance is an easy sell to the rubes.

Posted by: Mr. Peebles at May 19, 2019 05:00 PM (oVJmc)

152 >> All that folic acid is for pregnant mothers, not normal people.

Or people taking methotrexate for RA and other conditions.

Folic acid helps counter some of the side effects of MTX (which shows that the anti-folate properties of MTX is not the main mode of action of MTX against RA).

You take 1mg of folic acid daily. You can get that in a prescription of 1mg tablets, or just use the OTC supplements, which are 400 and 800 ug tablets.

I started getting pregnancy and infant ads from CVS after I started buying the folate supplements.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at May 19, 2019 05:00 PM (NMAzL)

153 My first thought was what did we do that CBD thinks we deserve this?
Posted by: bluebell at May 19, 2019 04:55 PM


Could not rooting for the consistently best team in MLB be a factor?

Posted by: Duncanthrax at May 19, 2019 05:01 PM (DMUuz)

154 37 beans wrapped in bacon

ps, knowing me, (not on the keto diet), I probably would have stuck a piece of cheese in there somewhere!

Posted by: artisanal 'ette at May 19, 2019 04:23 PM (vEIlU)

Definitely!

Being late to the thread, I was going to post this and then decided to do a search on the word 'cheese'.

BOOM! There you were!

Posted by: Tami at May 19, 2019 05:01 PM (cF8AT)

155 Anyone try smoking artichokes?

Posted by: Jean at May 19, 2019 05:02 PM (25Dt7)

156 Could not rooting for the consistently best team in MLB be a factor?
Posted by: Duncanthrax at May 19, 2019 05:01 PM (DMUuz)
-------

I'd like to think he's come over to the light and is now rooting for the Red Sox, but alas, I don't think so.

Posted by: bluebell at May 19, 2019 05:02 PM (aXucN)

157 135
Snakes on sticks would put me off eating altogether.

Posted by: washrivergal at May 19, 2019 04:54 PM (EjlXc)

---------



My first thought when I saw that picture is that if those were my food choices, I'd be on an Ace-style fast in a heartbeat.



Well, that was my second thought. My first thought was what did we do that CBD thinks we deserve this?



Posted by: bluebell at May 19, 2019 04:55 PM (aXucN)

+++It's as if people say to themselves, what would be the most revolting food you'd ever consider eating? And I would say, I never put myself up to that kind of standard when it comes to choosing my food.

Posted by: washrivergal at May 19, 2019 05:02 PM (EjlXc)

158 Anyone try smoking artichokes?
Posted by: Jean at May 19, 2019 05:02 PM


Aren't they hard to light?

Posted by: Duncanthrax at May 19, 2019 05:03 PM (DMUuz)

159 ps, knowing me, (not on the keto diet), I probably would have stuck a piece of cheese in there somewhere!

--------

Yep. One piece of cheese for every two spiders.

Posted by: Cicero (@cicero) at May 19, 2019 05:03 PM (4knXT)

160 >>Anyone try smoking artichokes?

They clog the bong.

Posted by: JackStraw at May 19, 2019 05:04 PM (/tuJf)

161 Red Sox just snapped the Astros' 10-game winning streak.

Clam chowdah for everyone!

Posted by: bluebell at May 19, 2019 05:04 PM (aXucN)

162 >>My first thought when I saw that picture is that if those were my food choices, I'd be on an Ace-style fast in a heartbeat.


Heh. Another reaction: "What is: things you'll never see served on a stick at a mid-western state fair?"

Posted by: Lizzy at May 19, 2019 05:04 PM (W+vEI)

163 My Life, we lost my gramma's cake recipe that way, it was a chocolate layer cake (cake from scratch of course) with chocolate frosting but in between the layers the filling was somewhere between tapioca (but it wasn't, we tried that) and vanilla pudding.

One of the best DISHES, not just deserts, I have ever eaten, and its gone.

Posted by: kinlaw at May 19, 2019 05:04 PM (Z9NCH)

164 >> Carrots are actually a fairly good way to add sweetness to certain foods. In sloppy joe's, could imagine they'd fade into the overall flavor.

True.

When my kids were little and semi-picky eaters, I would puree any offending vegetable before adding it into the sauce. Got the taste and benefit without the knowledge of eeew, carrots etc.

Posted by: My life is insanity at May 19, 2019 05:04 PM (ppIpx)

165 Anyone try smoking artichokes?
Posted by: Jean at May 19, 2019 05:02 PM

--------

I've licked some toads. Does that count?

Posted by: Cicero (@cicero) at May 19, 2019 05:04 PM (4knXT)

166 Fried breaded rattlesnek is actually rather good. Don't think said rattlesneks are going to be around much tomorrow. High of 62, low of 38. In SE AZ. In May. Where is all this global warming we were promised?

Posted by: AZ Hi Desert (Si vis Pacem, Para Bellum) at May 19, 2019 05:05 PM (l7Kbv)

167 Trumpenfuhrer talking trash agin' the mullahs [twatters].


Time to sound the Fainting Couch Alarm for Code Pink, and for many on the "right".

Posted by: rhomboid at May 19, 2019 05:06 PM (QDnY+)

168 I've licked some toads. Does that count?
Posted by: Cicero (@cicero) at May 19, 2019 05:04 PM


#MeToo

Posted by: Stormy D. at May 19, 2019 05:06 PM (DMUuz)

169 Well? What's the secret?
Posted by: CharlieBrown'sDildo at May 19, 2019 04:50 PM (wYseH)


Well, there may be more than one, since I made the old change-mulitple-variables-at-once mistake. But here are the possibilities:

- Make a preferment using just a tablespoon or two of starter. Before I would use a larger amount of starter directly in the dough, and even with long proofing times (up to 24h) I didn't get the tang, even though everything worked mechanically (i.e., good rise, oven spring, crumb, etc).
- Use some whole wheat flower in the preferment. Possibly other types of flour might work here (spelt, rye, etc. - I don't have any of those at the moment).I use 25 to 30 pct.
- Make the preferment on the dry side. 50 - 60 pct. hydration.
-Bulk proof at a warmer temperature - My most flavorful attempt was proofed at about 90 deg.F. I think the Lactobacillus sanfranciscensis, which produces the tang, thrives at 91 deg.

That's the best I can figure. I'm going to experiment more. BTW, the loaf I just made is pretty subtle in flavor. I made the preferment yesterday morning, threw the dough together last night after getting home from the emergency vet, then it proofed on the counter & then in my car as drove 2 1/2 hours to my dad's house, where I am now. Definitely was not proofed at 90 deg.

Posted by: Average Guy at May 19, 2019 05:07 PM (r9Jjf)

170 My Life, we lost my gramma's cake recipe that way, it was a chocolate layer cake (cake from scratch of course) with chocolate frosting but in between the layers the filling was somewhere between tapioca (but it wasn't, we tried that) and vanilla pudding.

One of the best DISHES, not just deserts, I have ever eaten, and its gone.
Posted by: kinlaw at May 19, 2019 05:04 PM (Z9NCH)
-------

Oh, that's such a shame. Don't give up, though. Keep searching on the internet - you never know, you might something very similar or even the same.

Or, maybe see if you can find some old-timey cookbooks and look in those, at the library or in used book stores.

Posted by: bluebell at May 19, 2019 05:08 PM (aXucN)

171 Yesterday's supper wife made home made wheat noodles, more like a fettuccine for spaghetti, pretty good.

Posted by: Skip at May 19, 2019 05:08 PM (BbGew)

172 167
Trumpenfuhrer talking trash agin' the mullahs [twatters].



Now, I'm not saying Ahmed likes the goats a little too much, but when he catches an STD, it's hoof and mouth.

Posted by: pep at May 19, 2019 05:08 PM (T6t7i)

173 I can easily envision (envisage to my Brit friends) taking three or four green beans (or asparagus) and slicing them longwise. Take a sliver of cheese and wrap the bean around it. Then (or during) wrap the bacon around the beans.
Voila!

Posted by: JAS at May 19, 2019 05:09 PM (KOCKb)

174 Thanks bluebell, was going to call my sis today anyway, I think we should take up the pursuit again!

Posted by: kinlaw at May 19, 2019 05:09 PM (Z9NCH)

175 Does that CBD Living Water come in a gluten-free version with CoQ10 with chondroitin? If so, I'd buy some if they would just change the name because "living" water is SO ableist - it's inconsiderate of the intersectional struggles of those who have no life.

Posted by: Hayden Sterling at May 19, 2019 05:10 PM (7O3zK)

176 Kinlaw, that's so sad.

I found one of my grandma's recipes in an old cookbook that was put together for her church. From the 50s. So cool!

Posted by: My life is insanity at May 19, 2019 05:10 PM (ppIpx)

177 163 My Life, we lost my gramma's cake recipe that way, it was a chocolate layer cake (cake from scratch of course) with chocolate frosting but in between the layers the filling was somewhere between tapioca (but it wasn't, we tried that) and vanilla pudding.

One of the best DISHES, not just deserts, I have ever eaten, and its gone.

Posted by: kinlaw at May 19, 2019 05:04 PM (Z9NCH)

Any of these sound right? Was it a mousse between the layers?

https://tinyurl.com/yyssuclh

Posted by: Tami at May 19, 2019 05:10 PM (cF8AT)

178 I stopped into a Dickey's the other day and got a rack of their pork ribs and a bottle of their sauce.

Not bad, not bad at all.

Posted by: Hairyback Guy at May 19, 2019 05:10 PM (Z+IKu)

179 >>Time to sound the Fainting Couch Alarm for Code Pink, and for many on the "right".



Did you see that John Brennan and Wendy Sherman are briefing some Democrat Congressman on Iran next week? These Obama people just will not butt out. Hell, Brennan no longer has security clearance.

Posted by: Lizzy at May 19, 2019 05:10 PM (W+vEI)

180 156
Could not rooting for the consistently best team in MLB be a factor?

Posted by: Duncanthrax at May 19, 2019 05:01 PM (DMUuz)

-------



I'd like to think he's come over to the light and is now rooting for the Red Sox, but alas, I don't think so.



Posted by: bluebell at May 19, 2019 05:02 PM (aXucN)

Pffft.....

Posted by: Deplorable Ian Galt - Cub Fan at May 19, 2019 05:10 PM (ufFY8)

181 171 Yesterday's supper wife made home made wheat noodles, more like a fettuccine for spaghetti, pretty good.
Posted by: Skip at May 19, 2019 05:08 PM (BbGew)
---
How many wives do you have, and are they specialized? Antepasta wife, cocktail wife, entre wife, dessert buffet wife, etc.?

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:11 PM (kQs4Y)

182 Tami, I have to go (back to the real world) now, but I will look into that link as soon as I can.
Thanks much.

Posted by: kinlaw at May 19, 2019 05:12 PM (Z9NCH)

183 I'm OK with cooked carrots, possibly even (Horrors!) in chili, though I've never tried it. I use carrots in my go-to spaghetti/pasta sauce.

Posted by: Average Guy at May 19, 2019 05:13 PM (r9Jjf)

184 108
Sounds more like tassa ham depending on the seasoning

Posted by: Lone Ranger at May 19, 2019 05:13 PM (qcdQU)

185 Thanks bluebell, was going to call my sis today anyway, I think we should take up the pursuit again!
Posted by: kinlaw at May 19, 2019 05:09 PM (Z9NCH)
---------

You really should! From the description it sounds like the filling might have cornstarch in it. You might try looking for vanilla cake fillings with cornstarch. I think that kind of filling was used a lot years ago but not so much now.

Posted by: bluebell at May 19, 2019 05:13 PM (aXucN)

186 The grilled spiders, and the snakey-tentacly things - no, nope. Nope, Nope, Nowayinhell. Ordinarily I am pretty open-minded about things grilled with a spicy sauce, but not that.

Doing a baked butterflied chicken, on a bed of sauteed onions and sliced bread for supper tonight. A recipe from an old copy of Cuisine at Home, from a place called Zingermans'. It's divine!
http://www.grouprecipes.com/136529/zingermans-roast-chicken-in-a-skillet.html

Posted by: Sgt. Mom at May 19, 2019 05:14 PM (xnmPy)

187 Yesterday's supper wife made home made wheat noodles, more like a fettuccine for spaghetti, pretty good.
Posted by: Skip at May 19, 2019 05:08 PM (BbGew)


Where can one find a supper wife?

Posted by: Average Guy at May 19, 2019 05:14 PM (r9Jjf)

188 Posted by: AZ Hi Desert

* * * * *

Is that really your forecast? Up here in Scottsdale we hit 80 and looks like mid 70s tmro. BTW - exactly how did the hype "Scientists" determine what year would be our baseline goal to "normalize" the climate? Who determines that? I dont recall getting a polling mailer on that. Oh well, I suppose the know best.

Posted by: Hayden Sterling at May 19, 2019 05:16 PM (7O3zK)

189 If the spiders were battered and deep-fried, and I was very, very drunk, then maybe.

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:16 PM (kQs4Y)

190 >> Yesterday's supper wife made home made wheat noodles, more like a fettuccine for spaghetti, pretty good.
Posted by: Skip at May 19, 2019 05:08 PM (BbGew)

I have never attempted homemade noodles. Is it difficult to make them turn out?

Posted by: My life is insanity at May 19, 2019 05:16 PM (ppIpx)

191 Thanksgiving spider-- EVERYBODY gets a drumstick!

Posted by: Mr. Peebles at May 19, 2019 05:18 PM (oVJmc)

192 Did you see that John Brennan and Wendy Sherman are briefing some Democrat Congressman on Iran next week?
---------

It's Cheshire Cat diplomacy.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:18 PM (xSo9G)

193 If the spiders were battered and deep-fried, and I was very, very drunk, then maybe.

Posted by: All Hail Eris, Literate Savage



You would eat them live on a dare and so would I.

Posted by: Bandersnatch at May 19, 2019 05:19 PM (fuK7c)

194 Re: spiders on a stick

There is no way I'm eating something that I would hit with a shoe if I saw it near me.

Posted by: My life is insanity at May 19, 2019 05:20 PM (ppIpx)

195 If the spiders were battered and deep-fried, and I was very, very drunk, then maybe.
Posted by: All Hail Eris
------

That, and people I know were already eating them with relish...uh...enthusiasm.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:20 PM (CDGwz)

196 My wife can make them easy enough, and they cook much faster and don't have that hardness you can get with dried pasta. We have the Kitchen I'd mixer attachments but she cuts them by hand.

Posted by: Skip at May 19, 2019 05:20 PM (BbGew)

197 It's too hot to eat so enjoying lime Perrier with pomegranate juice.

Posted by: kallisto at May 19, 2019 05:21 PM (dyaak)

198 I was about to write "All you morons with grandma's recipes, Shut Up!" But you all are so lucky. My grandmothers were upper middle class. They had cooks. I have ZERO recipes from my grandmothers. My mom didn't learn to cook from her mom. She learned to cook after marrying my dad. I have hand-written recipes for Gum Drops and Orange Straws (which was a candy made from orange peels.) You all are so blessed and so am I.

Posted by: JAS at May 19, 2019 05:21 PM (KOCKb)

199 https://m.youtube.com/watch?v=4vudA72hibg&feature=youtu.be

Posted by: Emmie at May 19, 2019 05:21 PM (4HMW8)

200 Spiders on a stick are another a whole bottle of scotch won't help to get down.

Posted by: Skip at May 19, 2019 05:22 PM (BbGew)

201 kinlaw, here's a recipe for Cream Filling from a first edition of Better Homes and Gardens cookbook (1953).

5 tablespoons flour
1/2 cup sugar
1/2 tsp. salt
2 cups milk, scalded
2 slightly beaten eggs
1 tsp. vanilla

Mis flour, sugar, salt; slowly stir in milk; cook in double boiler 15 minutes or until thick.

Add a little of hot mixture to eggs; stir into remaining hot mixture. Continue cooking 3 minutes; add vanilla; cool. Makes 2 1/3 cups.

Posted by: bluebell at May 19, 2019 05:23 PM (aXucN)

202 Skip, I had a friend who made them. They would sit out on a towel on her table. (drying?) She cut them in strips. Seemed like a lot of work. I do have a kitchen aid, but not that attachment. Hmmm.

Posted by: My life is insanity at May 19, 2019 05:23 PM (ppIpx)

203 Yesterday's supper wife made home made wheat noodles, more like a fettuccine for spaghetti, pretty good.
Posted by: Skip
-------

Some here have asked the wrong question. The real question is, 'Who is today's supper wife ?'

Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:23 PM (CDGwz)

204 The older I get, the more kosher (with regard to spiders and snakes) I get.Just bought some more Pork Loin at Food Lion for $1.49 / lb. So I will never be completely kosher.

Posted by: JAS at May 19, 2019 05:24 PM (KOCKb)

205 Anyone try smoking artichokes?
Posted by: Jean at May 19, 2019 05:02 PM

--------

I've licked some toads. Does that count?
Posted by: Cicero

I try to forget those tequila dates

Posted by: Jean at May 19, 2019 05:25 PM (25Dt7)

206 What condiments would you put on giant spider?

Posted by: JackStraw at May 19, 2019 05:26 PM (/tuJf)

207
I have never attempted homemade noodles. Is it difficult to make them turn out?

Posted by: My life is insanity at May 19, 2019 05:16 PM (ppIpx)


I don't think so. I have a pasta roller for the Kitchenaid. In a bigger kitchen now, so it's time to make pasta again. Think I will dry the lasagna noodles flat this time.

Hmm, wonder if you could use homemade lasagna noodles in a no boil the noodles lasagna?

Posted by: Infidel at May 19, 2019 05:27 PM (kRPTw)

208 Hipsters!

https://www.epicurious.com/recipes/food/views/ deep-fried-tarantula-spider-51184810

Tarantulas make for a tasty and texturally satisfying meal. Here's why!

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:28 PM (kQs4Y)

209 kinlaw, I just had another thought - did your grandma call that cake Boston Cream Pie, by any chance? Because that's kind of what it sounds like to me. You can find lots of recipes for that, which, in spite of its name, is actually a cake, not a pie.

Posted by: bluebell at May 19, 2019 05:29 PM (aXucN)

210 "Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter."

O_o

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:30 PM (kQs4Y)

211 Pro tip: If you husband says "hey, can you come help me with something. All you have to do it hit the 'on' switch when I tell you" DO.NOT.DO IT.

Spent the last 2 hours feeding insulation into a feeder while he was up on a ladder with the hose. Damn feeder was so sensitive you had to feed it a bit of insulation at a time. Too much and it would clog up.

I was covered with insulation dust....hair, arms, glasses.

When he handed me the mask to put on I should have run....

Posted by: Tami at May 19, 2019 05:30 PM (cF8AT)

212 What condiments would you put on giant spider?
Posted by: JackStraw
------

Dunno, but I'm thinking they are best when cooked on a Weber grill.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:30 PM (xSo9G)

213 Infidel, I've never used the no boil noodles either. One of those things where if I go to the trouble of making the sauce etc, i wouldn't want the dish to not turn out. Have you? Do they really work/have the same finished texture?

Posted by: My life is insanity at May 19, 2019 05:31 PM (ppIpx)

214 206 What condiments would you put on giant spider?

Posted by: JackStraw at May 19, 2019 05:26 PM (/tuJf)

Shoe heel.

Posted by: Tami at May 19, 2019 05:31 PM (cF8AT)

215 https://www.epicurious.com/recipes/food/views/ deep-fried-tarantula-spider-51184810

Tarantulas make for a tasty and texturally satisfying meal. Here's why!
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:28 PM (kQs4Y)
--------

Oh my. This recipe won the chef the gold medal at the "first-ever Big Bug Cookoff." Still not gonna try it tho.

Posted by: bluebell at May 19, 2019 05:31 PM (aXucN)

216 >>> Some here have asked the wrong question. The real question is, 'Who is today's supper wife ?'

Do you have a lunch wife?

Posted by: fluffy at May 19, 2019 05:31 PM (dCRRg)

217 What condiments would you put on giant spider?


Termite chutney.

Posted by: Bandersnatch at May 19, 2019 05:32 PM (fuK7c)

218 "Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter."

O_o
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:30 PM (kQs4Y)


I mean, I guess you could use that, if you didn't have a spider body hair torch for some reason. It won't come out like it would if you'd used a real spider body hair torch, but it's not like the kind of person who doesn't own at least one spider body hair torch could notice the difference.

*sips CBD water*

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:33 PM (t+qrx)

219 "Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter."

O_o
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:30 PM (kQs4Y)
--------

That reminds me of one of the recipes we got for TDG. The first line was "defuzz and degut three squirrels."

Posted by: bluebell at May 19, 2019 05:33 PM (aXucN)

220 JAS, homemade gum drops and orange straws ? Those sound awesome!

Posted by: My life is insanity at May 19, 2019 05:33 PM (ppIpx)

221 'What condiments would you put on giant spider?'

Tomato ketchup.

What?

Posted by: freaked at May 19, 2019 05:33 PM (UdKB7)

222 When he handed me the mask to put on I should have run....
When you love a man, you cannot run.

Posted by: JAS at May 19, 2019 05:33 PM (KOCKb)

223 213 Infidel, I've never used the no boil noodles either. One of those things where if I go to the trouble of making the sauce etc, i wouldn't want the dish to not turn out. Have you? Do they really work/have the same finished texture?

Posted by: My life is insanity at May 19, 2019 05:31 PM (ppIpx)


My life, haven't tried. My line of thought was fresh/homemade noodles don't take long to cook, so if the sauce was a little thin, it might work. But you are right. I would hate to go to all that work and have it fail.

Posted by: Infidel at May 19, 2019 05:34 PM (kRPTw)

224 What condiments would you put on giant spider?
Posted by: JackStraw at May 19, 2019 05:26 PM (/tuJf)


Certainly not maple syrup.

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:34 PM (t+qrx)

225 Tami, you deserve to be treated to a lovely cocktail and then a nice dinner, which you have not prepared and which is not chicken.

Posted by: bluebell at May 19, 2019 05:35 PM (aXucN)

226 'What condiments would you put on giant spider?'



Tomato ketchup.



What?

Posted by: freaked at May 19, 2019 05:33 PM (UdKB7)

You could have maple syrup available too.

Posted by: Vendette at May 19, 2019 05:35 PM (KpItb)

227 I'd at least cook the homemade lasagna strips half-way before placing in the layering dish.

Posted by: kallisto at May 19, 2019 05:35 PM (dyaak)

228 What, no roadkill recipes, in honor of California's recentlyproposed legislation to legalize "salvaging recently deceased wildlife?"

Posted by: Deplorable Jay Guevara at May 19, 2019 05:35 PM (YqDXo)

229 Is that organic water?

Posted by: Weasel at May 19, 2019 05:36 PM (MVjcR)

230 So, tying the threads together, there's a factory where Asian women give CBD hand jobs so they can "produce" this "water"?

Posted by: Ian S. at May 19, 2019 05:36 PM (6XLoz)

231 Is that organic water?
Posted by: Weasel at May 19, 2019 05:36 PM (MVjcR)


Dehydrated.

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:36 PM (t+qrx)

232 Pre-cooked Tony Roma baby back ribs from the grocery store is my go to. They come in it's own cooking pan. Short time in the oven and food heaven.

I'm very easy to please.

Posted by: Can't resist temptation at May 19, 2019 05:37 PM (2DOZq)

233 213 Infidel, I've never used the no boil noodles
either. One of those things where if I go to the trouble of making the
sauce etc, i wouldn't want the dish to not turn out. Have you? Do they
really work/have the same finished texture?



Posted by: My life is insanity at May 19, 2019 05:31 PM (ppIpx)





My life, haven't tried. My line of thought was fresh/homemade
noodles don't take long to cook, so if the sauce was a little thin, it
might work. But you are right. I would hate to go to all that work and
have it fail.


Posted by: Infidel at May 19, 2019 05:34 PM (kRPTw)

The meat lasagna our family ate and I still occasionally make used dry lasagna noodles and the baking time was around an hour; it depended on how cooked you wanted the noodles.

Posted by: Vendette at May 19, 2019 05:37 PM (KpItb)

234 Maybe you could laser off the spider hair or wax it off.

Posted by: kallisto at May 19, 2019 05:38 PM (dyaak)

235 Eris, did you read through to the end?

"Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region."

🤢

Posted by: bluebell at May 19, 2019 05:38 PM (aXucN)

236 Hmm, wonder if you could use homemade lasagna noodles in a no boil the noodles lasagna?

Posted by: Infidel at May 19, 2019 05:27 PM (kRPTw)

Learned a trick from reading some reviews of a lasagna recipe written by caterers...don't boil any lasagna noodles. Soak them in hot water for a bit while you make the cheese filling or the meat sauce. Works great...I've done it a couple of times.

Posted by: Tami at May 19, 2019 05:39 PM (cF8AT)

237 That reminds me of one of the recipes we got for TDG. The first line was "defuzz and degut three squirrels."

Posted by: bluebell at May 19, 2019 05:33 PM (aXucN)
---
Does he use a blow torch and gutting knife designed specifically for squirrels, or does he just pop it into a centrifuge?

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:39 PM (kQs4Y)

238 Does he use a blow torch and gutting knife designed specifically for squirrels, or does he just pop it into a centrifuge?
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:39 PM (kQs4Y)
--------

Well, part of the reason we couldn't include it in the book was that sadly, he didn't specify.

Posted by: bluebell at May 19, 2019 05:40 PM (aXucN)

239 Don't Put Inane Things In Good Food

But muh Vanilla Cardamom Quinoa IPA.

Posted by: Craft Beer Douchebag at May 19, 2019 05:40 PM (DJSIE)

240 222 When he handed me the mask to put on I should have run....

When you love a man, you cannot run.

Posted by: JAS at May 19, 2019 05:33 PM (KOCKb)

Wanna bet...

Posted by: Tami at May 19, 2019 05:41 PM (cF8AT)

241 I mean, I guess you could use that, if you didn't have a spider body hair torch for some reason.
------

The premier torch is no doubt Italian...or possibly French, and is known to dink hipsters everywhere by the name of the manufacturer.

"You then bruciacchiatura using a Zanussi", or some such.

Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:42 PM (CDGwz)

242 I came across grilled chicken intestines in The Philippines, which looked something like those snaky looking things but smaller.
Maybe they're grilled turkey intestines or ostrich intestines.
I had a brief opportunity to buy and try roasted grasshoppers in Uganda. I didn't hop on it quickly enough.

Posted by: Northern Lurker, irritable, so very irritable. Have I mentioned I'm irritable? at May 19, 2019 05:42 PM (JgA4k)

243 "Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region."
Posted by: bluebell at May 19, 2019 05:38 PM (aXucN)


You know, people read stuff like that and try not to spew lunch, but to me, this is indistinguishable from people raving about shrimp or lobster.

🤢

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:43 PM (t+qrx)

244 225 Tami, you deserve to be treated to a lovely cocktail and then a nice dinner, which you have not prepared and which is not chicken.

Posted by: bluebell at May 19, 2019 05:35 PM (aXucN)

Right!? Imma give you my husband's cell #!

Posted by: Tami at May 19, 2019 05:43 PM (cF8AT)

245 Maybe you could laser off the spider hair or wax it off.
Posted by: kallisto at May 19, 2019 05:38 PM (dyaak)

How do you get them to stand still for the waxing.

Posted by: Northern Lurker, irritable, so very irritable. Have I mentioned I'm irritable? at May 19, 2019 05:43 PM (JgA4k)

246 But muh Vanilla Cardamom Quinoa IPA.
Posted by: Craft Beer Douchebag at May 19, 2019 05:40 PM (DJSIE)

Ooh, time for a dragon fruit and rambutan-infused pale ale!

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:44 PM (kQs4Y)

247 But shrimp tastes good. Lobster tastes goood.

Posted by: Vincent Vega at May 19, 2019 05:44 PM (fuK7c)

248 >>Tami, you deserve to be treated to a lovely cocktail and then a nice dinner, which you have not prepared and which is not chicken.

Giant spider on a stick?

Posted by: JackStraw at May 19, 2019 05:44 PM (/tuJf)

249 Do they really work/have the same finished texture?

Posted by: My life is insanity at May 19, 2019 05:31 PM (ppIpx)


The no-boil noodles work. Just make sure to use plenty of sauce, and that they're fully covered before cooking. Their texture is different, though. Softer, less chewy than regular lasagne noodles.

Posted by: Average Guy at May 19, 2019 05:45 PM (r9Jjf)

250 Giant spider on a stick?
Posted by: JackStraw at May 19, 2019 05:44 PM (/tuJf)
-------

That's your idea of a nice dinner? Ok.

Posted by: bluebell at May 19, 2019 05:45 PM (aXucN)

251 Tami, thanks, I will try that. Seems easier than boiling water and better than using dry.

Posted by: Infidel at May 19, 2019 05:46 PM (kRPTw)

252 Giant spider on a stick?

Posted by: JackStraw at May 19, 2019 05:44 PM (/tuJf)

The stick will make it easier when I tell you where to put that.

Posted by: Tami at May 19, 2019 05:46 PM (cF8AT)

253 245. Roofies

Posted by: kallisto at May 19, 2019 05:46 PM (dyaak)

254 I prefer my spiders in the yard sprayed with diazanon.

Posted by: Weasel at May 19, 2019 05:46 PM (MVjcR)

255 Tami, LOL!

Posted by: bluebell at May 19, 2019 05:46 PM (aXucN)

256 >>The no-boil noodles work. Just make sure to use plenty of sauce, and that they're fully covered before cooking. Their texture is different, though. Softer, less chewy than regular lasagne noodles.
Posted by: Average Guy at May 19, 2019 05:45 PM (r9Jjf)

Thanks! I always go heavy on the sauce, so I may try it next time.

Posted by: My life is insanity at May 19, 2019 05:47 PM (ppIpx)

257 Snakes on sticks would put me off eating altogether.
Posted by: washrivergal

(Shrugs) I never et altogether/

Posted by: JT at May 19, 2019 05:47 PM (DLK3N)

258 Weasel, did you get your tractor (?) fixed?

Posted by: bluebell at May 19, 2019 05:47 PM (aXucN)

259 Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:42 PM (CDGwz)

Or a Japanese spider depilator in the shape of a miniature kaiju that sings as you singe.

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:47 PM (kQs4Y)

260 Every day, millions of children struggle with hunger.
Not enough to eat a spider on a stick though. No way.

Posted by: The Sad Council at May 19, 2019 05:47 PM (UdKB7)

261 The premier torch is no doubt Italian...or possibly French, and is known to dink hipsters everywhere by the name of the manufacturer.

"You then bruciacchiatura using a Zanussi", or some such.
Posted by: Mike Hammer, etc., etc. at May 19, 2019 05:42 PM (CDGwz)


Or Swiss. They probably have epic slap-battles over them.

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:48 PM (t+qrx)

262 Tami's on fire tonight!

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:48 PM (kQs4Y)

263 Back when survial shows were a thing there were a handful of fakers and one real thing.

Bear Grylls (fake) never slept outdoors and had a camera and support crew with him. He'd say "in an emergency you could eat a scorpion" and then he'd eat one, pulling all the possible faces.

Les Stroud (real) would go out without a crew and film himself. After four days of starving in the desert he'd catch and broil a handful of scorpions and would believably say "oh this is the best thing I've ever had in my life!"

Posted by: Bandersnatch at May 19, 2019 05:48 PM (fuK7c)

264 I've used those no-boil lasagna noodles ever since they came out and I'm never going back to the old ones. Just follow the directions on the package and make sure you cover the pan tightly with foil for the recommended amount of time so the noodles cook through.

Posted by: bluebell at May 19, 2019 05:49 PM (aXucN)

265 219 That reminds me of one of the recipes we got for TDG. The first line was "defuzz and degut three squirrels."
Posted by: bluebell at May 19, 2019 05:33 PM (aXucN)


A Julia Child (I think) recipe I remember reading decades ago started with "Cut three live lobsters in half lengthwise."

Posted by: Splunge at May 19, 2019 05:49 PM (ed8K1)

266 So, its weed-water?

Posted by: Prince Tuesday at May 19, 2019 05:49 PM (vtd+q)

267 I was covered with insulation dust....hair, arms, glasses.

Sounds like porcupine love on schedule tonight. Be careful.

Posted by: Jake from State Farm at May 19, 2019 05:49 PM (Jj+59)

268 251 Tami, thanks, I will try that. Seems easier than boiling water and better than using dry.

Posted by: Infidel at May 19, 2019 05:46 PM (kRPTw)

Much easier...also, if you have time, leave the assembled lasagna in the fridge overnight. Allows all the flavors to meld.

Posted by: Tami at May 19, 2019 05:50 PM (cF8AT)

269 258 Weasel, did you get your tractor (?) fixed?
Posted by: bluebell at May 19, 2019 05:47 PM (aXucN)
------
No - I need to tighten a fitting and add some really expensive hydraulic fluid. It was about 700 degrees in the shade yesterday and the thought of working on it was about as appealing as spiders for dinner.

Posted by: Weasel at May 19, 2019 05:50 PM (MVjcR)

270 So, its weed-water?


JackStraw's your guy for bong water.

Posted by: Bandersnatch at May 19, 2019 05:50 PM (fuK7c)

271 >>The stick will make it easier when I tell you where to put that.

You try and be considerate and this is what you get.

Posted by: JackStraw at May 19, 2019 05:50 PM (/tuJf)

272 262 Tami's on fire tonight!
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:48 PM (kQs4Y)
-----
That's a shame. I liked her.

Posted by: Weasel at May 19, 2019 05:51 PM (MVjcR)

273 Ah, I forgot. Cold water Australian Lobster arriving on Friday.

Posted by: Infidel at May 19, 2019 05:51 PM (kRPTw)

274 No - I need to tighten a fitting and add some really expensive hydraulic fluid. It was about 700 degrees in the shade yesterday and the thought of working on it was about as appealing as spiders for dinner.
Posted by: Weasel at May 19, 2019 05:50 PM (MVjcR)
--------

Ouch, sorry to hear that. You going down next weekend? Looks to be just as hot up here.

Posted by: bluebell at May 19, 2019 05:51 PM (aXucN)

275 Some beautiful mer-folk cakes:

https://www.cakewrecks.com/

(Sunday cakes are beautiful professional cakes.)

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:52 PM (kQs4Y)

276 Les Stroud (real) would go out without a crew and film himself. After four days of starving in the desert he'd catch and broil a handful of scorpions and would believably say "oh this is the best thing I've ever had in my life!"
Posted by: Bandersnatch at May 19, 2019 05:48 PM (fuK7c)


There are some Les Stroud outtakes where you see the (broadcast) scene of him fording the river and climbing the hill and trudging off into the distance, and then he comes all the way back for the camera and then does it over again to get where he's going. Because who else is going to carry it?

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:52 PM (t+qrx)

277 Learned a trick from reading some reviews of a lasagna recipe written by caterers...don't boil any lasagna noodles. Soak them in hot water for a bit while you make the cheese filling or the meat sauce. Works great...I've done it a couple of times.

Posted by: Tami at May 19, 2019 05:39 PM (cF8AT)


Great tip. I have been reducing the amount of time that I pre-cook lasagna noodles for some time now (as of the last try I was down to around 2 minutes), but if I can actually get away with just soaking them in hot water they will be a lot less bother and much easier to handle when assembling the dish. Will definitely try this the next time.

Posted by: HTL at May 19, 2019 05:52 PM (xOOs/)

278 This insect eating 'encouragement' goes hand-in-glove with food shaming about eating meat. The NWO crowd wants the masses eating bugs while they feast on Kobe beef.

Posted by: kallisto at May 19, 2019 05:52 PM (dyaak)

279 262 Tami's on fire tonight!

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:48 PM (kQs4Y)

Impossible...I'm covered in insulation!


(J/k...I showered)

Posted by: Tami at May 19, 2019 05:52 PM (cF8AT)

280 Tami, good idea. I always make 2 9x13 pans and one goes in the freezer. I figure if I'm going to all that work, might as well have a spare.

Posted by: Infidel at May 19, 2019 05:53 PM (kRPTw)

281
Ouch, sorry to hear that. You going down next weekend? Looks to be just as hot up here.
Posted by: bluebell at May 19, 2019 05:51 PM (aXucN)
-------
Probably! My farm work window is now from 7:00 - 7:30 am.

Posted by: Weasel at May 19, 2019 05:53 PM (MVjcR)

282 I went back outside because it had cooled down to 90.
When I came back in it was 92.

Posted by: freaked at May 19, 2019 05:53 PM (UdKB7)

283 Tami's on fire tonight!
Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:48 PM (kQs4Y)
-----
That's a shame. I liked her.
Posted by: Weasel at May 19, 2019 05:51 PM (MVjcR)


Be careful with those spider-bristle torches, folks. The danger is real.

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 05:53 PM (t+qrx)

284 I used to go to the islands every year for photo work - and swinging by the local markets and grabbing a few boxes of Poke and a six pack was an afternoon ritual. The little markets usually have at least a dozen types, and I definitely had some favorites, spicy w/avocado and miso being among them.


For ribs, if you're forced to bake - I can highly recommend:
Prepare as usual (skin off back side) cut rack in half, and cook slowly in ginger ale (grab a couple of liter bottles on sale) for about an hour until they start to bend easily. Then, slather with your favorite sauce and finish up in the oven. They're always moist and fall-apart tender. You can put some smoke flavor in the ginger ale if you like, but I preferred just SP and then a good sauce.



I recently got a pellet smoker with an attached sear box (high heat char grilling previously the one lacking feature on pellet grills) so I can do reverse sears. Slowly smoke a steak until it just starts to get palm-firm, then sear at high heat. Perfectly, evenly rare all the way through, but not raw. Crunchy outside. Yum.



For ribs, just slow smoke at 220 all day. So far, they've been so wickedly good with just rub... I'm just needing to experiment with wood now. I've just been using a blend since I got the grill, but need to try straight hickory for the pork, oak or mesquite for beef. It's pouring rain tonight, so the ribs I have curing in rub will only be better tomorrow. Frozen pizza for the lazy! Yay!

Posted by: clutch cargo at May 19, 2019 05:54 PM (sLicW)

285 It appears that bottled water is jumping on the homeopathy bandwagon.

The water remembers.

I wonder if it remembers what I did last camping trip, and if that affects the treatment outcomes?

Posted by: Kindltot at May 19, 2019 05:54 PM (KTmSx)

286 I made chicken curry in the crockpot. It was good! Lots left over for lunches.

My apartment smells like a taxicab.

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:54 PM (kQs4Y)

287 Ok, Bluebell! Your recommendation along with the others makes me think i can trust it. Thanks!

Posted by: My life is insanity at May 19, 2019 05:55 PM (ppIpx)

288 Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:54 PM (kQs4Y)
-------
Hi Eris!

Posted by: Weasel at May 19, 2019 05:56 PM (MVjcR)

289 WE INTERRUPT THIS FOOD THREAD TO BRING YOU AN IMPORTANT NEWS BULLETIN FROM SAN JOSE!

Let's Go Blues!

Play "Gloria"!

Posted by: mnw at May 19, 2019 05:57 PM (Cssks)

290 Tami's on fire tonight!

( Dumps a bucket if ice water on Tami)


Better ?

Posted by: JT at May 19, 2019 05:57 PM (DLK3N)

291 Made sesame chicken and broccoli in the slow cooker today.

Will be making kalbi ribs later on this week.

Posted by: SMH at May 19, 2019 05:59 PM (RU4sa)

292 If you want to try Vietnamese food but don't want to have to shop all over to get all the exact ingredients, I just got Andrea Nguyen's Vietnamese cooking book--her latest one. It's excellent. I have made several Recipes from it and they're all delicious. Particularly the banana coconut bread pudding where you use your old bananas was amazing. Also pretty simple. She gives you a lot of options for substitutions so it doesn't turn into a buying binge from the exotic food section on Amazon or Whole Foods

Posted by: keena at May 19, 2019 05:59 PM (RiTnx)

293 I live to correct English usage. Shakespeare's phrase was "to guild gold, to paint the lily".

It's a thing now and everyone says it but it's wrong.


Pearls before, swine, eh? You're emoting in front of a crew that uses "there's" for singular and plural cases.

Posted by: Additional Blond Agent at May 19, 2019 05:59 PM (7s3Gx)

294 Hiya Weasel! Howzit?

Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:59 PM (kQs4Y)

295 kinlaw, here's a recipe for Cream Filling from a first edition of Better Homes and Gardens cookbook (1953).

Posted by: bluebell at May 19, 2019 05:23 PM (aXucN)

I think that's the one my Mother gave to me when I left for school.

AND just found the Joy of Cooking in a box destined for I don't know where.

What do you do with 6 YO College chemistry books and texts about Judaism?

Posted by: golfman at May 19, 2019 05:59 PM (OE84+)

296 289 WE INTERRUPT THIS FOOD THREAD TO BRING YOU AN IMPORTANT NEWS BULLETIN FROM SAN JOSE!

Let's Go Blues!

Play "Gloria"!

Posted by: mnw at May 19, 2019 05:57 PM (Cssks)

Damnit I missed the game! Just checked the score YAY!!!

Effing insulation.....

Posted by: Tami at May 19, 2019 05:59 PM (cF8AT)

297 I'm sure someone has already mentioned this but.... that bacon wrapping technique works great for grilling asparagus.

Posted by: Muad'dib at May 19, 2019 05:59 PM (aShm1)

298 Giant spider on a stick?

Posted by: JackStraw at May 19, 2019 05:44 PM (/tuJf)

Spider in a blanket.

Posted by: Deplorable Ian Galt - Cub Fan at May 19, 2019 05:59 PM (ufFY8)

299 Dildo water, shaken, not stirred.

Posted by: james Comey, Double-Naught Spy at May 19, 2019 06:00 PM (EgshT)

300 Everybody knows you skin a squirrel and make warm booties out of the skins.

Posted by: Ben Had at May 19, 2019 06:00 PM (j0Zty)

301 The only humans who eat spiders are horror movie characters, like Dracula's sidekick.

Posted by: kallisto at May 19, 2019 06:01 PM (dyaak)

302 Hey, Muad'dib. How's your bird buddy?

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 06:01 PM (t+qrx)

303 I live to correct English usage. Shakespeare's phrase was "to guild gold, to paint the lily".

It's a thing now and everyone says it but it's wrong.

Pearls before, swine, eh? You're emoting in front of a crew that uses "there's" for singular and plural cases.



Actually you should have called me on spelling it "guild". I feel the shame.

Posted by: Bandersnatch at May 19, 2019 06:01 PM (fuK7c)

304 But muh Vanilla Cardamom Quinoa IPA.

Posted by: Craft Beer Douchebag at May 19, 2019 05:40 PM (DJSIE)


Pumpkin spice wheat beer?

Posted by: Kindltot at May 19, 2019 06:01 PM (KTmSx)

305 This insect eating 'encouragement' goes hand-in-glove with food shaming about eating meat.


Exactly right. One of the benefits of living in a first world country isn't that my smart phone is less than 2 years old. It's that I can go to the local market, choose the poultry, beef, pork, fish of my choice, and eat it. Like, the countries that call dead roaches or crickets a delicacy would chuck that shit in the trash in a heartbeat for a decent steak.


Show me footage of the media chowing down on stir-fried crickets and tarantula legs at the next WH press corps dinner along with recycled urine (vineyards take up valuable real estate that could be used for high density housing for the poor) and we can discuss changing my diet.

Posted by: clutch cargo at May 19, 2019 06:01 PM (sLicW)

306 298 Giant spider on a stick?

Posted by: JackStraw at May 19, 2019 05:44 PM (/tuJf)

Spider in a blanket.
Posted by: Deplorable Ian Galt - Cub Fan at May 19, 2019 05:59 PM (ufFY

Wrap it in bacon!

Posted by: All Hail Eris, Literate Savage at May 19, 2019 06:01 PM (kQs4Y)

307 Actually you should have called me on spelling it "guild". I feel the shame.
Posted by: Bandersnatch at May 19, 2019 06:01 PM (fuK7c)


gelding a lily? Is this a thing?

Posted by: Kindltot at May 19, 2019 06:02 PM (KTmSx)

308 >>Spider in a blanket.

Good suggestion. Really classes it up.

Posted by: JackStraw at May 19, 2019 06:02 PM (/tuJf)

309 Give me Ham on five, and hold the spiders.

Posted by: Burger Chef at May 19, 2019 06:02 PM (RuIsu)

310 >302 Hey, Muad'dib. How's your bird buddy?
Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 06:01 PM (t+qrx)


He is apparently on his way to Canada to make baby warblers. God speed little buddy.

Posted by: Muad'dib at May 19, 2019 06:03 PM (aShm1)

311 I'm starting to smell the leg of lamb. (Don't know the technique; that's her specialty). But it's been my go to meal since childhood. Early in our marriage, I used to get seafood along with it, but nowadays I don't have the appetite.

Enjoy the syrup, horde. With extra ketchup.

Posted by: Eeyore at May 19, 2019 06:03 PM (VaN/j)

312 He is apparently on his way to Canada to make baby warblers. God speed little buddy.
Posted by: Muad'dib at May 19, 2019 06:03 PM (aShm1)


Well it was nice of him to stop and say hi.

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 06:03 PM (t+qrx)

313 I painted my lily this morning.

Posted by: Smokin' Uncle Joe Biden at May 19, 2019 06:04 PM (EgshT)

314 What do you do with 6 YO College chemistry books and texts about Judaism?
Posted by: golfman at May 19, 2019 05:59 PM (OE84+)
---------

Seriously, if you don't want them anymore, see if Amazon will buy them via their buy-back program.

Posted by: bluebell at May 19, 2019 06:05 PM (aXucN)

315 >>>discard the abdomens from the two tarantulas


That is like throwing out the tasty bits inside the dungeness crab body.

Posted by: Burnt Toast at May 19, 2019 06:05 PM (1g7ch)

316 I understand the idea of manipulating atoms and molecules without understanding how it works, but since I'm not a scientist "nano" sounds like a phrase which Mork used in "Mork and Mindy". Maybe that was Nanoo-Nanoo

Posted by: FenelonSpoke at May 19, 2019 06:06 PM (ahS0B)

317 Actually you should have called me on spelling it "guild". I feel the shame.
Posted by: Bandersnatch at May 19, 2019 06:01 PM (fuK7c)

gelding a lily? Is this a thing?
Posted by: Kindltot at May 19, 2019 06:02 PM (KTmSx)


I Walk on Gelded Splinters.

Posted by: Dr. John the Night Tripper at May 19, 2019 06:06 PM (t+qrx)

318 Howdy bluebell and Eris!

Posted by: Muad'dib at May 19, 2019 06:06 PM (aShm1)

319 I'm cooking my basic meat and potatoes for dinner...

Large pan with cover, medium heat, melt a stick of butter, throw in a bulb of chopped garlic and a large chopped sweet onion.


On top of the butter/garlic/onion the large package of stew meat. At the supermarket meat department where I work we have Porterhouse and T-bones on sale this week. Yes, I grabbed the package of stew meat made from scraps of Porterhouse and T-bones. Score!

On top of the meat the sliced potatoes. Reds with the peels on. Salt and pepper on the taters.


Keep layered, do not stir until the taters are near done.

It's done when the taters are done.

Posted by: davidt at May 19, 2019 06:07 PM (EfMCv)

320 A Mississippi pot roast is a slow cooker roast made with pepperocinis, a au jus packet and a salad dressing packet. Its really really good, look it up. I used the allrecipies web site, but there are a ton of variations.

Posted by: Max Power at May 19, 2019 06:07 PM (QCc6B)

321 What do you do with 6 YO College chemistry books and texts about Judaism?
Posted by: golfman

Put them in a taped up box w/ a sign - For Sale $300.00

and put it out by the curb.

Posted by: JT at May 19, 2019 06:07 PM (DLK3N)

322 >>I'm starting to smell the leg of lamb

Can you still here the lamb screaming, Eeyore?

Posted by: JackStraw at May 19, 2019 06:08 PM (/tuJf)

323 >>>Take a peak below the fold.

Peek. Take a peek.

Posted by: m at May 19, 2019 06:08 PM (ZfNws)

324 Seriously, if you don't want them anymore, see if Amazon will buy them via their buy-back program.

Posted by: bluebell at May 19, 2019 06:05 PM (aXucN)

Thanks bluebell.

Not sure they are much good to the local library. Hate to just throw them out.

Posted by: golfman at May 19, 2019 06:08 PM (OE84+)

325 320 A Mississippi pot roast is a slow cooker roast made with pepperocinis, a au jus packet and a salad dressing packet. Its really really good, look it up. I used the allrecipies web site, but there are a ton of variations.

Posted by: Max Power at May 19, 2019 06:07 PM (QCc6B)

Mississippi anything is good. I've made it with chicken (of course...sigh) many times. And it's stupid easy.

I think I even gave it to Bluebell for the recipe book.

Posted by: Tami at May 19, 2019 06:10 PM (cF8AT)

326 Hiya Weasel! Howzit?


Posted by: All Hail Eris, Literate Savage at May 19, 2019 05:59 PM (kQs4Y)
----
All good here! glad to be home after a few days at the farm. You?

Posted by: Weasel at May 19, 2019 06:11 PM (MVjcR)

327 I made an oxtail stew this week that would make your tongue beat your brains out.

It was amazing. A three day process, but not overly difficult.

First, I put the oxtails, some peppercorns and a couple bay leaves into my instapot and hit "soup broth."

put in the fridge overnight after it had cooled.

Next day, skimmed the fat and sautéed onions, carrots and celery for about 20 minutes. Then added the oxtails, another bay leaf , salt, cayenne, cumin to the veggies. Added back the broth, a can of stewed tomatoes and some red wine. Then added baby potatoes.

Bring to a boil, then into the oven for theee hours.

Cool. Into the fridge. Warm up on the stove the next day. It was fantastic!

Posted by: Nurse ratched at May 19, 2019 06:11 PM (PkVlr)

328 I gotta go cut my grass.

Posted by: JT at May 19, 2019 06:12 PM (DLK3N)

329 >Posted by: Nurse ratched at May 19, 2019 06:11 PM (PkVlr)



Where does one procure ox tails?

Posted by: Muad'dib at May 19, 2019 06:13 PM (aShm1)

330 Why would one buy ox tails?

Posted by: Skip at May 19, 2019 06:14 PM (BbGew)

331 All good here! glad to be home after a few days at the farm. You?
---
Enjoying the last precious hours of a very lazy weekend.

Posted by: All Hail Eris, Literate Savage at May 19, 2019 06:14 PM (kQs4Y)

332 Orange Straws:
1 lb orange peels (6 medium or 4 large)6 qt. cold water2 Tbsp salt2 cups sugar
4 cups hot water
Remove all pulp and membrane from peel leaving skin and white peel intact. Cut with scissors into 1/4 in strips. Cook with 2 qts of water and salt in saucepan. Bring to boiling point (sic) and boil for 20 ' (minutes). Drain off salt water. Add 2qts of clear (cold) water. Cover saucepan and boil (another) 20 minutes. Drain and repeat clear water process. Drain again. Mix sugar and hot water in a saucepan and stir over low heat until the sugar is dissolved. When mixture is hot, add peel and simmer, stirring carefully until there is less than 1/4 cup of syrup left. Drain hot peels in a colander. Shake gently and spread over waxed paper sprinkled with sugar. Roll until heavily coated. When cool, store in a glass jar. Will keep fresh for 10 days.

Posted by: JAS at May 19, 2019 06:14 PM (KOCKb)

333 I made beans in the slow cooker yesterday, throwing whatever crossed my mind into, including bratwurst, a glug of bourbon and a splash of hot sauce.
It's really good-spicy.

Posted by: Northern Lurker, irritable, so very irritable. Have I mentioned I'm irritable? at May 19, 2019 06:14 PM (JgA4k)

334 320. that sounds like Jane's recipe.

Posted by: kallisto at May 19, 2019 06:16 PM (dyaak)

335 I bought the oxtails at the Asian supermarket in town. Uwajimaya.

Posted by: Nurse ratched at May 19, 2019 06:17 PM (PkVlr)

336 Any supermarket meat department can get you 'oxtails'.

They're not really oxtails, those would be quite rare. They're actually cow tail.

You know what's the closest thing to a real oxtail?

Posted by: davidt at May 19, 2019 06:17 PM (EfMCv)

337 I'm going nekkid to protest Emily Ratfuckowsky.

Posted by: Meade Lux Lewis at May 19, 2019 06:17 PM (hjaPQ)

338 >
You know what's the closest thing to a real oxtail?
Posted by: davidt at May 19, 2019 06:17 PM (



Ox ass?

Posted by: Muad'dib at May 19, 2019 06:18 PM (aShm1)

339 You know what's the closest thing to a real oxtail?
---
His oxass?

Posted by: Meade Lux Lewis at May 19, 2019 06:18 PM (hjaPQ)

340 Posted by: Muad'dib at May 19, 2019 06:18 PM (aShm1)


Yup.

Posted by: davidt at May 19, 2019 06:19 PM (EfMCv)

341 >>332 Orange Straws
Posted by: JAS at May 19, 2019 06:14 PM (KOCKb)

Nice! Thank you

Posted by: My life is insanity at May 19, 2019 06:19 PM (ppIpx)

342 >>Ox ass?


*rim shot

Posted by: JackStraw at May 19, 2019 06:20 PM (/tuJf)

343 Enjoying the last precious hours of a very lazy weekend.

Posted by: All Hail Eris, Literate Savage at May 19, 2019 06:14 PM (kQs4Y)
---
Good for you!

Posted by: Weasel at May 19, 2019 06:21 PM (MVjcR)

344 The only Asian market in our small town in northern WI is Hmong. And I've never seen ox or whatever tails.

Posted by: Muad'dib at May 19, 2019 06:21 PM (aShm1)

345 I'm pretty sure there are more Cardinal fans at the Texas Rangers stadium than there are Ranger fans.

Posted by: Tami at May 19, 2019 06:21 PM (cF8AT)

346 Ox ass?
Posted by: Muad'dib at May 19, 2019 06:18 PM (aShm1)


Is that how you pronounce coccyx?

Posted by: hogmartin invites you to the Summer MIMoMe (link: nick) at May 19, 2019 06:22 PM (t+qrx)

347 Beef-barley soup was my dad's favorite. Had ox tails. It was something I actually liked as a kid! Haven't made it in years.

Posted by: My life is insanity at May 19, 2019 06:22 PM (ppIpx)

348 The only Asian market in our small town in northern WI is Hmong. And I've never seen ox or whatever tails.


I used to work at a place where lunches were catered. When we got oxtail it was Jamaican.

Posted by: Bandersnatch at May 19, 2019 06:23 PM (fuK7c)

349 I put a little weather station up at the farm. Just recorded a 2.6 mph wind gust. It's getting crazy down there!

Posted by: Weasel at May 19, 2019 06:25 PM (MVjcR)

350 Actually you should have called me on spelling it "guild". I feel the shame.

I'm feeling gentle today (DOS Translation: worn out). Got a new computer from Puget Systems (thanks Aetius for pointing me towards them) and I've been flogging things along installing software, especially older games like the original Call of Duty Modern Warfare.
It's been going along pretty well with one exception. With respect to Photoshop deactivation/activation, Adobe can bite my hairy ass.

Posted by: Additional Blond Agent at May 19, 2019 06:25 PM (7s3Gx)

351 The Kapiolani Cafe in a bowling alley in the Palama neighborhood of Honolulu had the absolute best oxtail soup in the world. Then they repurposed the building for something stupid and the cafe was moved somewhere and eventually closed. That soup was awesome.

Posted by: davidt at May 19, 2019 06:28 PM (EfMCv)

352 Howdy bluebell and Eris!
Posted by: Muad'dib at May 19, 2019 06:06 PM (aShm1)
-------

Hiya sweetie! Still above freezing up there?

Posted by: bluebell at May 19, 2019 06:28 PM (aXucN)

353 Hubby and I have lots of recipes for ass.

Posted by: Mayor Pete at May 19, 2019 06:28 PM (OKp8N)

354 I bought the oxtails at the Asian supermarket in town. Uwajimaya.

Posted by: Nurse ratched at May 19, 2019 06:17 PM (PkVlr)


They also sell oxtails (and beef shank, for that matter) at QFC and Fred Meyer.

Posted by: HTL at May 19, 2019 06:29 PM (xOOs/)

355 Tonight's sammich: bologna, American cheese, onion and Duke's mayo. That's vittles!

Oh, and is it even legal to sell sliced American cheese 'product' that's not individually wrapped? My cheese slices were all ripped up and goofy.

Posted by: Weasel at May 19, 2019 06:29 PM (MVjcR)

356 Today, a wet cool foggy day meant - Pot roast in a cast iron dutch oven! Meat was seared on all sides, pot deglazed with red wine, then moar red wine, beef stock, thyme, rosemary, onion, garlic. 325f for 4 hours...
and the Red Sox win!

Posted by: post prandial nap time at May 19, 2019 06:30 PM (K1IUD)

357 Kinlaw, my mom used to make Byrds custard that her sis would send from England. Cornstarch based. Very tasty

Posted by: Mrs. Leggy at May 19, 2019 06:30 PM (Vf4Y7)

358 The best recipe in TDG was the baloney sammich one with the cross sections.

Posted by: Bandersnatch at May 19, 2019 06:31 PM (fuK7c)

359 Thanks bluebell.

Not sure they are much good to the local library. Hate to just throw them out.
Posted by: golfman at May 19, 2019 06:08 PM (OE84+)
--------

Just look up "textbook buyback program" on Amazon. You type in the ISBN, and they tell you if they'll take it and for how much. They'll send you a label to mail them in for free, and if they take them (they inspect them for condition), they'll deposit the money into your Amazon account. If they reject any, they will mail them back to you at no cost. It's worth trying!

If there are any Amazon won't take, you could look to see if there is a local homeschool group near you that you could donate them to.

Posted by: bluebell at May 19, 2019 06:31 PM (aXucN)

360 The best recipe in TDG was the baloney sammich one with the cross sections.
Posted by: Bandersnatch at May 19, 2019 06:31 PM (fuK7c)
--------

Second in importance only to the drawings.

Posted by: bluebell at May 19, 2019 06:32 PM (aXucN)

361 >
Hiya sweetie! Still above freezing up there?
Posted by: bluebell at May 19, 2019 06:28 PM (aXucN)



it was brutal at the cabin this morning. 36 degrees, pouring rain, 35 mph wind gusts. We got everything done but we were icicles.

Posted by: Muad'dib at May 19, 2019 06:33 PM (aShm1)

362 The Kapiolani Cafe in a bowling alley in the Palama
neighborhood of Honolulu had the absolute best oxtail soup in the world.
Then they repurposed the building for something stupid and the cafe was
moved somewhere and eventually closed. That soup was awesome.



Posted by: davidt at May 19, 2019 06:28 PM (EfMCv)

That place, when it was in the bowling alley, appeared on Diners, Drive-Ins, and Dives.

Posted by: Vendette at May 19, 2019 06:35 PM (KpItb)

363 That place, when it was in the bowling alley, appeared on Diners, Drive-Ins, and Dives.


Posted by: Vendette at May 19, 2019 06:35 PM (KpItb)


No kidding? I'm gonna have to search YouTube for that...

Posted by: davidt at May 19, 2019 06:37 PM (EfMCv)

364 354 I bought the oxtails at the Asian supermarket in town. Uwajimaya.

Posted by: Nurse ratched at May 19, 2019 06:17 PM (PkVlr)

They also sell oxtails (and beef shank, for that matter) at QFC and Fred Meyer.
Posted by: HTL at May 19, 2019 06:29 PM (xOOs/)

I got a rock.

Posted by: Insomniac at May 19, 2019 06:38 PM (NWiLs)

365 https://tinyurl.com/y46r8yfc

Posted by: davidt at May 19, 2019 06:39 PM (EfMCv)

366 I am on cooking strike until we move to the new house in June. Can't wait to get my hands on the gas stove.

Posted by: no good deed at May 19, 2019 06:43 PM (uTY3H)

367 Wait, that's a different place, not the Kapiolani Cafe... Imposters!

Posted by: davidt at May 19, 2019 06:44 PM (EfMCv)

368 One, possibly two Katyusha rockets hit the Green Zone in Iraq. No injuries.

https://tinyurl.com/y5c52dt7

Posted by: Meade Lux Lewis at May 19, 2019 06:45 PM (hjaPQ)

369 not feelin' the oxtail soup

Posted by: kallisto at May 19, 2019 06:47 PM (dyaak)

370 It's supposed to snow tomorrow or possibly Tuesday, so I'm getting in some grilling time today. Pineapple slices, 3 minutes a side; then a spiral sliced ham for just about 2 hours at very low heat. That doesn't go directly on the grill; I stuck it in a cast iron skillet and put that on the grill. My dad started doing it that way for Christmas a few years back, when we had so much food that there was no room in the oven. Tastes amazing. Keep your fingers crossed the propane doesn't run out.

Posted by: right wing yankee at May 19, 2019 06:47 PM (zlzYb)

371 Here's the real place(but gone now, sad)

https://tinyurl.com/y5eedy6k

Posted by: davidt at May 19, 2019 06:49 PM (EfMCv)

372 366 I am on cooking strike until we move to the new house in June. Can't wait to get my hands on the gas stove.
Posted by: no good deed at May 19, 2019 06:43 PM (uTY3H)
------
Hi no good deed!

Posted by: Weasel at May 19, 2019 06:49 PM (MVjcR)

373 You might be in a mini ice age when it snows on Memorial day then on Labor day

Posted by: Skip at May 19, 2019 06:49 PM (BbGew)

374 Hey, Weasel! How goes it?

Posted by: no good deed at May 19, 2019 06:50 PM (uTY3H)

375 374 Hey, Weasel! How goes it?
Posted by: no good deed at May 19, 2019 06:50 PM (uTY3H)
-------
It goes good, thanks, and you?

Posted by: Weasel at May 19, 2019 06:50 PM (MVjcR)

376 it was brutal at the cabin this morning. 36 degrees, pouring rain, 35 mph wind gusts. We got everything done but we were icicles.
Posted by: Muad'dib at May 19, 2019 06:33 PM (aShm1)
-----

By next weekend it will be 50 degrees and you will be complaining about the heat.

Posted by: bluebell at May 19, 2019 06:51 PM (aXucN)

377 No good deed, where's the new house? Still in Maryland?

Posted by: bluebell at May 19, 2019 06:52 PM (aXucN)

378 >

By next weekend it will be 50 degrees and you will be complaining about the heat.
Posted by: bluebell at May 19, 2019 06:51 PM (aXucN)



70's!!!!!!!!!!!!!!!!

Posted by: Muad'dib at May 19, 2019 06:53 PM (aShm1)

379 94 1 ng = 10E-09 g

10E7 ng = 10E-02 g = 0.01g
Posted by: Warai-otoko at May 19, 2019 04:43 PM (Ct55T)


Of course I would never actually know for sure, but that looks suspiciously like math.

Posted by: LeftCoast Dawg at May 19, 2019 06:53 PM (sy5kK)

380 Man, I am task saturated right now. I can't wait for school to end for the year. They keep loading us up with stuff to do for the little heathens. We are staying in the area. I am sad that Texas is off the table...at least for the next few years.

Posted by: no good deed at May 19, 2019 06:53 PM (uTY3H)

381 Yep, bluebell, still in Maryland.

Posted by: no good deed at May 19, 2019 06:54 PM (uTY3H)

382 @Muad'dib, it snowed up here in Ashland today. yay.

Posted by: davidt at May 19, 2019 06:57 PM (EfMCv)

383 Why are they putting minuscule amounts of Charlie Brown's Dildo in water? Who would buy that sort of thing?

Posted by: Surfperch at May 19, 2019 06:58 PM (tVQUs)

384 I just saw John Wick 3. He killed a lot of dudes in fantastic ways.

Posted by: BourbonChicken at May 19, 2019 06:58 PM (7iukN)

385 Don't know if you saw this on YouTube....talk about fresh caught fish....


http://tinyurl.com/y2fnwhks


Just reach in the trough next to your restaurant table and grab a fish.From the Orient of course.

Posted by: Colin at May 19, 2019 06:58 PM (+0N+f)

386 Muaddib made it snow? He has outdone himself

Posted by: BourbonChicken at May 19, 2019 06:59 PM (7iukN)

387 384 I just saw John Wick 3. He killed a lot of dudes in fantastic ways.
Posted by: BourbonChicken at May 19, 2019 06:58 PM (7iukN)

Don't spoil it! Some of us haven't seen the movie yet. Sheesh!

Posted by: sinalco at May 19, 2019 07:00 PM (yODqO)

388 >382 @Muad'dib, it snowed up here in Ashland today. yay.
Posted by: davidt at May 19, 2019 06:57 PM (Ef



It wanted to snow so bad. Just couldn't pull it off.

Posted by: Muad'dib at May 19, 2019 07:00 PM (aShm1)

389 GUN NOOD

Posted by: Skip at May 19, 2019 07:01 PM (BbGew)

390 Last photo of kebabed spiders and snakes not funny.

Posted by: French toast should only be served with maple syrup at May 19, 2019 07:03 PM (yODqO)

391 For Easter, my DIL wanted cinnamon rolls. That took all morning long with the twice risings and the kneading, etc. Etc. included my fire alarm and carbon monoxide alarm going of simultaneously. Believe it or not they came out beautifully. Everyone said they were the best they'd ever tasted. This week is her birthday, She always wants carrot cake. The first year it was a disaster and I ended up at the last minute buying one at the market. Last year it was perfect. Wish me luck.

Posted by: washrivergal at May 19, 2019 07:05 PM (EjlXc)

392 You can do it, washrivergal! Good luck.

Posted by: bluebell at May 19, 2019 07:07 PM (aXucN)

393 >>>I have hand-written recipes for Gum Drops and Orange Straws (which was a candy made from orange peels.) You all are so blessed and so am I.

what a sweer sentiment. i love my granny's recipes.

Posted by: trapper's girl at May 19, 2019 07:09 PM (DGS6j)

394 253 245. Roofies
Posted by: kallisto at May 19, 2019 05:46 PM (dyaak)





OT, but patriotic, so it still fits.

Waking up late and catching up with another fine Oregon Muse post, I happened upon his Twatter page, and the reference to the Korean Rooftop patriots of LA, 27 years ago this month.

Then, this post. Roofies. Like many Morons, it was a sign to me, that I need to share this, if nothing else than to let people know that patriotism is a very practical thing.

Oregon Muse's Twatter entry on the anniversary of the Rooftop Koreans.

https://tinyurl.com/y5f8u6re


and for those who are not near 29, but want a good recap of what happened, Kurt Schlicter over at Townhall.com has a reminder of what happened and why:

https://tinyurl.com/y4eja5gd


For me, it is a reminder of why we enjoy our grilling recipes, bourbons, and back yards.

Oh, and warming up for the Gub Thread.




Posted by: LeftCoast Dawg at May 19, 2019 07:14 PM (sy5kK)

395 sweet

hit the r instead of the t

Posted by: trapper's girl at May 19, 2019 07:27 PM (DGS6j)

396 Ah, I forgot. Cold water Australian Lobster arriving on Friday.

Posted by: Infidel at May 19, 2019 05:51 PM (kRPTw)

Where do you buy them?

Posted by: Grannymimi at May 19, 2019 07:57 PM (u5LFV)

397 Deplorable Jay Guevara:

I'm way late here, but hoping you'll see this.

"Next marketing hook: Now fortified with 55.5 moles of water per liter!"

My favorite dumb health-water marketing hook ever is, "Contains no tritium!"

For those of you who don't geek out on this stuff, tritium is the radioactive form of hydrogen. It emits a *very* weak beta-particle, which water easily stops. It is about 1 part per trillion of naturally occurring hydrogen.

In other words, it would be unbelievably difficult to detect in natural water, so the claim "Contains no tritium" is likely to hold up for any sample of water you find, unless the DOE has recently had a spill near you.

Posted by: JPS at May 19, 2019 08:11 PM (UgdG5)

398 I am way late on this correction, but:

"try ichi-yaki, the japanese method of cooking with a hot stone"

That would be ishiyaki (stone-cooked), not ichiyaki (once-cooked?)

Posted by: mikeski at May 19, 2019 09:32 PM (P1f+c)

399 Bacon or prosciutto wrapped veg is the best. Thanks for indulging the Keto ppl CBD!

Related: I hate the tongue burning of jalapenos. But deboned properly, stuffed with cream cheese and wrapped in bacon, it is the best snack in the world. Any tips on deseeding them so I do not incinerate my mouth? I have been craving this something fierce and want to attempt making it.

And the skewered varmints... did we make too many ketchup and syrup jokes? Yoko Ono level of trolling there, I salute you CBD. But technically also Keto!

Posted by: LizLem at May 19, 2019 11:05 PM (TnaCl)

400 Okay, all inanity aside: do I still register here?

Posted by: Cold Civil War at May 20, 2019 04:37 AM (Z2PYk)

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