Food Thread: It May Be Hokey, But <a href="https://youtu.be/iZinb6rVozc?t=17">Poke Is Good!</a>

Food Thread: It May Be Hokey, But Poke Is Good!

I like raw fish, and raw tuna is one of the better ones. But it can get boring (and expensive). Over the last several years I have seen an explosion of "Poke," which is nothing more than Hawaiian for a raw fish mix-in. Lots of stuff besides the fish, so you can fill up on rice and edamame and seaweed salad and crunchy vegetables, instead of expensive fish. But that isn't a criticism...far from it. The combination of flavors and textures is a pleasure, and I will be making this often!

The one in the photo is on a base of lettuce, but mine was on a base of sushi rice, which I think is just perfect for this dish. And no, I didn't make it. I went to Whole Foods and bought a small container of it from their sushi bar for a couple of bucks. Sometimes it makes sense to buy rather than make!

Next time I am going to add something crunchier than the seaweed salad (yeah, I bought that too); maybe cashew nuts or peanuts. But it doesn't really matter what goes into it as long as it pleases your palate.

******
Last week's link to the great article about BBQ as a school sport in Texas was sent to me by lurker and hopefully soon-to-be-commenter "Satrose." My apologies for screwing that up.
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Admit it, this would have been great at your wedding! I love the idea of dipping wings (or ribs) into it, although double-dipping would be problematic.

Speaking of double-dipping (the food kind, not the corrupt politician kind), what are your thoughts? I do it in my own home, but wouldn't dream of it anywhere else. I figure my guests can tolerate my own slobber, but I won't plague them at their homes. And in public? Yech!
[Hat Tip: ibguy]

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I love roasted peppers, and this looks like a fun variation for them to be used as appetizers. Of course my favorites are Shishito peppers, which when done well are absolutely spectacular. Hell, when they are done badly they are good.

Dinner Party Balsamic Roasted Mini Peppers

I prefer my peppers with a bit of heat, so I might try this recipe with whatever mild peppers I can find.

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This is exactly the kind of thing that I will make...once. It looks like loads of fun, but at the end of the day I would rather spend my time on more substantial things. Okay...maybe twice, because those jalapeno shots look great!

DIY EDIBLE SHOT GLASSES

One of my guilty pleasures is a salt-rimmed glass for Margaritas, or last Thursday's spicy salt rim! Yeah...it was really good, and complimented the spicy Margarita very well. So that rim of "Tajin" on the jalapenos is intriguing.
[Hat Tip: artisanal'ette]

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I'm not sure about the "Frito Pie," but most of the others in this list look pretty damned good. There's nothing new on the list (except "kolaches." What the hell are they?), it's more of a culinary trip down memory lane. They are mostly old standards, and that is a good thing.

Texans Share Their 31 Favorite Iconic Recipes

And there is Chicken-Fried Steak, which is God's gift to those who may have imbibed a bit too much the night before.

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I love sausages of any kind* and will gleefully order them at every opportunity, buy them when they look good, and happily eat them every day. But making them is a different story. I've done it, and it's difficult. Not the grinding and spicing part, but the stuffing part. It's a skill, and don't let anyone convince you that it is an easy one. But it is so damned tempting!

Homemade Sausage Recipes

Who among you maniacs makes sausage? And let's kick it up a notch and discuss cured sausages, which is one of the glories of the culinary arts!

*Except andouillette, which is disgusting.

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[Hat Tip: Tami]
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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 Chow time!

Posted by: Skip at June 23, 2019 04:00 PM (BbGew)

2 Rabbit food.

Posted by: JAS at June 23, 2019 04:02 PM (I5SAg)

3 Corgis dutifully called

I detest double dipping

Posted by: Skip at June 23, 2019 04:02 PM (BbGew)

4 "But it doesn't really matter what goes into it as long as it pleases your palate."

Heh. Heh heh heh. Heh heh.

Posted by: Insomniac at June 23, 2019 04:03 PM (NWiLs)

5 Great content, love the Texas link.

Posted by: CN at June 23, 2019 04:03 PM (U7k5w)

6 Food. Food is good.

Posted by: Duke Lowell at June 23, 2019 04:04 PM (gC2IV)

7 I do like cream cheese and chive dip and should make some to go with burgers soon.

Posted by: Skip at June 23, 2019 04:05 PM (BbGew)

8 Hahaha, that grilled cheese truck!

"No change give, sort out your own shit"

"Don't ask for a tomato slice or I swear to God I will reach through the window, pull you inside, and hold your head against the grill..."

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:05 PM (kQs4Y)

9 I made a tasty, tasty t-bone for lunch. It's been too long, baby!

I marinaded it overnight in a packet of Montreal Steak mix and broiled it to perfect medium doneness. Had a glass of Zin with it.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:07 PM (kQs4Y)

10 The grilled cheese truck is hilarious.

Re sausage: I have never yet made it, but there's a sausage recipe in a Nero Wolfe novel I may try after I retire. It is named "saucisse minuit" and calls for goose, pheasant and pork. One or two brave souls online have made it and reported back that it was delicious.

Posted by: Dr Alice at June 23, 2019 04:07 PM (gKjjH)

11 Home made would at least let you know what's in it

Posted by: Skip at June 23, 2019 04:08 PM (BbGew)

12 Goose and pheasant are kind of hard to come by here. Maybe if I was a poacher on a great British estate, I would have better luck.

Posted by: JAS at June 23, 2019 04:09 PM (I5SAg)

13 Last week's link to the great article about BBQ as a school sport in Texas was sent to me by lurker and hopefully soon-to-be-commenter "Satrose." My apologies for screwing that up.

I know who Satrose is.

I'm glad she wrote in about BBQ and hope she will write more. She is on the prayer list for a praise report. Her husband after many years of married life has been coming to church with her for the past six months, and we are continuing to pray for him that his faith in the Lord grows and deepens.

Posted by: FenelonSpoke at June 23, 2019 04:10 PM (ivkO2)

14 Ha. I honestly thought it was the Southern poke at first.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 04:10 PM (Lwfjs)

15 I hope Justice Thomas is eating healthily.

71 yo today.

Posted by: Ha at June 23, 2019 04:10 PM (MAstk)

16 Nobody gets out of here alive.

Posted by: Son of the Living God at June 23, 2019 04:12 PM (I5SAg)

17 So I am about to go to a BBQ at my neighbor's house. My son is coming along. They are lovely people and have a beautiful garden and a pond with frogs. My son is interested in native plants. He said "I hope you are not going to talk about politics. mom!" because he knows they are liberal Dems-no, not leftists and I am glad of an opportunity to socialize without talking about politics.

Posted by: FenelonSpoke at June 23, 2019 04:12 PM (ivkO2)

18 Kolachkes are what every Czech restaurant around here serves for dessert. They seem to come in different forms but they're basically a cookie with fruit or cheese on it. Here's what they look like here.

http://tinyurl.com/y3jsm2vg

Posted by: dartist at June 23, 2019 04:13 PM (K22Va)

19 poke - i see lettuce, carrot, radish & avocado. where's the fish, clara 2019?

Posted by: musical jolly chimp at June 23, 2019 04:13 PM (Pg+x7)

20 16 Nobody gets out of here alive.
Posted by: Son of the Living God at June 23, 2019 04:12 PM (I5SAg)

---------

Why, did you bring salmon mousse?

Posted by: Duke Lowell at June 23, 2019 04:13 PM (gC2IV)

21 You know, a thread about foods that have to be harvested and eaten at the correct time lest they turn poisonous could be interesting.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 04:13 PM (Lwfjs)

22 Speaking of double-dipping (the food kind, not the corrupt politician kind), what are your thoughts? I do it in my own home, but wouldn't dream of it anywhere else.

People are ridiculous about human germs. If you know you're incubating avian flu it's definitely rude to get your germs on stuff. But all this worry about sharing a sip from a bottle?

Humans who are sexually attracted to each other will immediately stick their tongues down each others' throats before they know the other's last name. Germophobia is very situational.

Posted by: Bandersnatch at June 23, 2019 04:14 PM (fuK7c)

23 Okay. I took the Horde's advice, scary, I know. I took the plunge and got some Black Rifle Coffee. Beyond Black roast.
Holy smokes it's the best coffee I've ever had. Rich, dark, no acid taste and gives the right buzz to wake me up.
Great company, check out their you tube videos, and buy the coffee.

Posted by: Winston a dreg of society at June 23, 2019 04:14 PM (TkuZ0)

24 Did I just kill the thread?

Posted by: Winston a dreg of society at June 23, 2019 04:16 PM (TkuZ0)

25 where's the fish, clara 2019?

Posted by: musical jolly chimp at June 23, 2019 04:13 PM (Pg+x7)

Look carefully. And who the hell is clara?

Posted by: CharlieBrown'sDildo at June 23, 2019 04:17 PM (wYseH)

26 tuna salad platter - tuna salad (or chicken salad), potato salad, cole slaw, on lettuce with olives, cucumbers, peppers, onions, and a hard-boiled egg.

classic diner fare.

Posted by: musical jolly chimp at June 23, 2019 04:17 PM (Pg+x7)

27 Way to go, Winston. Jeez!

Posted by: Duke Lowell at June 23, 2019 04:18 PM (gC2IV)

28 A good Frito pie is a fine thing, but that thing they have in the picture ain't it. It needs more chile, some pickled jalapenos and to be served in a Frito bag.

Posted by: huerfano at June 23, 2019 04:19 PM (6e1eX)

29 Octopus Poke is damn fine food.

Posted by: garrett at June 23, 2019 04:19 PM (M1n0C)

30 I was getting worried there for a minute.
I don't even know Willow.

Posted by: Winston a dreg of society at June 23, 2019 04:19 PM (TkuZ0)

31 If you get the Black Rifle sampler subscription, Mat Best will give you a personal lap dance. True!

Coming out as a Conservative:

https://www.youtube.com/watch?v=IkL4lVMJqDk

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:19 PM (kQs4Y)

32

Who among you maniacs makes sausage? And let's kick it up a notch and
discuss cured sausages, which is one of the glories of the culinary
arts!
I make fresh sausages for the year in winter. When you say cured do you mean smoked sausages with a cure mixed in or raw cured charcuterie?

Posted by: dartist at June 23, 2019 04:20 PM (K22Va)

33 Hahaha, that grilled cheese truck!

"No change give, sort out your own shit"

"Don't ask for a tomato slice or I swear to God I will reach through the window, pull you inside, and hold your head against the grill..."

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

I think the other one says "Cash Only: I don't have Venmo because I'm not some teenage asshole who vapes".

I didn't realize Venmo was a big enough thing to snark about. I thought all the food trucks used Square.

Posted by: mikeski at June 23, 2019 04:20 PM (P1f+c)

34 Omg! I LOVE poke!

I make my own. I use either salmon or tuna.

I put the poke in a bowl and then offer bowls of matchstick cut cucumber, radish and carrot. Slice and avocado . Then a bowl of sushi rice, and some sauces. Huli huli is a fave. As is a hot chili paste.

Get some of the rectangular cut dried seaweed snacks, and presto! Call the kids and it's all gone in a heartbeat.

Posted by: Nurse ratched at June 23, 2019 04:20 PM (PkVlr)

35 29 Octopus Poke is damn fine food.
Posted by: garrett at June 23, 2019 04:19 PM (M1n0C)

It would be a damn fine band name too.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:20 PM (kQs4Y)

36 Humans who are sexually attracted to each other will immediately stick their tongues down each others' throats before they know the other's last name

Nope; I can't say I've ever stuck my tongue down somebody's throat without knowing their last name, but I'm kind of old school that way.

Besides if I were to stick my tongue down the throats of everyone I found sexually appealing it would not be a good thing. "Hi, Rev So and So. You are a very handsome man and I'm glad that I can get to your Saturday service . Mind if I stick my tongue down your throat after the service is over?" Uhhhh no. Ain't happening.

However. I do agree that people can people a little overwrought about germs.

Posted by: FenelonSpoke at June 23, 2019 04:21 PM (ivkO2)

37 >>>Octopus Poke is damn fine food

hey!...did you and your dad have fun this week fishing?

Posted by: trapper's girl at June 23, 2019 04:21 PM (4fOQa)

38 Kolache are Polish/Czeck/Bohemian pastry/cookie.
I have 2 different recipes from my great grandma who came to the USA at age 5.
These treats are delicious but the fruit fillings are getting difficult to find.

Posted by: Cheriebebe at June 23, 2019 04:21 PM (a4qVe)

39 Posted by: dartist at June 23, 2019 04:20 PM (K22Va)

Raw cured....

Posted by: CharlieBrown'sDildo at June 23, 2019 04:22 PM (wYseH)

40 the slogan "where's the beef?" came from an ad campaign for wendy's (i think) starring an old lady named clara peller who complained about the size of other burgers by asking "where's the beef". it became a national catchphrase for questioning the substance of an assertion, even entering the political debates at the time. it made clara peller a star.

Posted by: musical jolly chimp at June 23, 2019 04:22 PM (Pg+x7)

41 Poke Salad Annie

https://tinyurl.com/yy7ojret

Posted by: Vic at June 23, 2019 04:22 PM (mpXpK)

42 I had a poke recently that was almost all tuna -- certainly no garbonzo beans -- with sesame seeds and little bits of green onion. What got me was a seasoning I couldn't place, so I can't reverse engineer it.

It's really good and I need a change. I eat a lot of sushi but there have to be more flavors than soy and wasabi.

There's a Japanese grocery near me that is so authentic that 3/4 of the products don't have English on the labels. I wish I knew how to use them.

Posted by: Bandersnatch at June 23, 2019 04:22 PM (fuK7c)

43 I saw Octopus Poke open for Motley Crue at the Whiskey A Go Go in '81.

Posted by: Duke Lowell at June 23, 2019 04:23 PM (gC2IV)

44 Thought about trying BR coffee.

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

45 Octopus Poke is damn fine food

I thought it was Greek? You know, Octopus Rex.

Posted by: pep at June 23, 2019 04:23 PM (T6t7i)

46 Why, did you bring salmon mousse?
Nobody was touching the potato salad left out all day in the sun.

Posted by: Son of the Living God at June 23, 2019 04:23 PM (I5SAg)

47 @40 is correct. It *was* Wendy's and Clara Peller belted it out nicely...

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 04:24 PM (7s3Gx)

48 I had Andouillette in Normandy. I can confirm that it is disgusting.

Posted by: pep at June 23, 2019 04:24 PM (T6t7i)

49 CBD, kolaches are a treasure from the old Czechoslovakia. Sweet, light yeast dough with a divot that is filled with apple, cherry, pineapple, poppyseed, plum or cream cheese filling, and then covered with butter streusal and baked to golden sweet perfection.

Some bakeries add a powdered sugar glaze, but that is gilding the lily to my mind.

West, Texas has three places to stop and buy kolaches if you are on I-35 between Waco and Dallas/Fort Worth. That and a cup of strong coffee, plus a kielbasy is truly a superb breakfast.

Posted by: Moki at June 23, 2019 04:24 PM (mFoNl)

50 I love Poke, but the closest place I can get it is a half-hour drive away. I guess maybe I should learn to make it myself.

First had it in Hawaii; it was gas-station convenience store food there. I love to discover dishes like that.

Posted by: Trimegistus at June 23, 2019 04:25 PM (BpS6n)

51 All this talk of sausage reminds me that I need to quit screwing around and do a test batch of andouille. Casings are in the fridge and I just need to get on down to the local mart and pick up some pork butt and some spare fat.

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 04:25 PM (7s3Gx)

52 I just need to get on down to the local mart and pick up some pork butt and some spare fat.

How do you know when Lena Dunham will be there?

Posted by: pep at June 23, 2019 04:26 PM (T6t7i)

53 Anyone who purchases a grilled cheese sandwich is a extra-loveable human that doesn't deserve an opinion.

Posted by: weft cut-loop at June 23, 2019 04:28 PM (DrqHq)

54 Bander,

Sesame oil and ginger. Plus fish sauce, soy and a little sugar. I also like lime and a little lime zest, but not much. And some fresh green onions, veeeery thinly sliced.

Posted by: Nurse ratched at June 23, 2019 04:28 PM (PkVlr)

55 Last night I was watching a guy making crab cakes on triple D and it gave me quite the hankering. Except I had no crab meat. So I substituted Swanson chunk white chicken in my crab cake recipe. It actually turned out pretty well. Or I may have been drunk. Either or.

Posted by: Duke Lowell at June 23, 2019 04:29 PM (gC2IV)

56 I've never had poke...never even heard of it and I've been to Hawaii several times. How'd I miss that?

Do I have to leave the thread?

Posted by: Tami at June 23, 2019 04:29 PM (cF8AT)

57 I made a tortellini pasta salad yesterday that has been in the fridge for tonight. Cheese tortellini, salami, grape tomatoes, mozzarella balls marinated in Italian dressing, black olives and artichoke hearts. I will pick and cut up some fresh basil before serving. Flank steak has been marinating in teriyaki for the broiler. This is the menu this evening.

Oh, and home made vanilla ice cr�me.

Posted by: Infidel at June 23, 2019 04:29 PM (xzK3J)

58 47: back in 1984 when the "where's the beef?" campaign aired, i don't think anyone ate or even knew what sushi was.

Posted by: musical jolly chimp at June 23, 2019 04:29 PM (Pg+x7)

59 Lots of goodies in this post.

Posted by: artisanal 'ette at June 23, 2019 04:30 PM (vEIlU)

60 I despise raw fish of any kind, cooked fish I can barely tolerate, but to each his own.

Manhattan and Martinis should always be stirred to prevent them from becoming a cloudy mess when you shake them.

Two cherries in the Manhattan and one olive in my Martinis please.

Posted by: Hairyback Guy at June 23, 2019 04:30 PM (Z+IKu)

61 Well I went back and looked at the Texas foods, and some of those look like awful representations of spectacular food. Also, the kolaches look nothing like the West, Texas kolaches. West's are much, much better.

Posted by: Moki at June 23, 2019 04:31 PM (mFoNl)

62 Raw cured....

Check this site out when you have time, it's not well laid out so you'll have to search a little. They sell bags and tubes you fill with raw meat with a cure and leave it on a rack in your fridge until it loses 40% of it's weight. I've made 3 kinds of salami and a couple capicolas. I thought they tasted very good. Go the traditional way and you have to find a cave in Italy or build some kind of chamber where you can control the humidity and temps, which is a huge pain in the you know what. I used Michael Ruhlman's 2 books for recipes and was really happy with them.

http://tinyurl.com/yanp92bn

Posted by: dartist at June 23, 2019 04:31 PM (K22Va)

63 the slogan "where's the beef?" came from an ad campaign for wendy's (i think)

--

Holy crap, you really are 29.

Posted by: Moron Robbie - New AIDS cases in '99 = 40K/yr. New HIV cases each year since? Take a guess at June 23, 2019 04:31 PM (SYNdr)

64 57 I made a tortellini pasta salad yesterday that has been in the fridge for tonight. Cheese tortellini, salami, grape tomatoes, mozzarella balls marinated in Italian dressing, black olives and artichoke hearts. I will pick and cut up some fresh basil before serving. Flank steak has been marinating in teriyaki for the broiler. This is the menu this evening.

Oh, and home made vanilla ice creme.
Posted by: Infidel at June 23, 2019 04:29 PM (xzK3J)

---------

What time should we be there?

Posted by: Duke Lowell at June 23, 2019 04:32 PM (gC2IV)

65 Today is "Souvlaki Sunday"
The dinner menu is pork tenderloin souvlaki, homemade tzadzki, homemade pitas, salad and roasted potatoes.

Posted by: Cheriebebe at June 23, 2019 04:32 PM (a4qVe)

66 No Poke mon.

Posted by: JackStraw at June 23, 2019 04:32 PM (PxX58)

67 At the Reading Fightin Phillies the other week saw they had hamburgers on what looked like a grilled cheese sandwich

Posted by: Skip at June 23, 2019 04:32 PM (BbGew)

68 back in 1984 when the "where's the beef?" campaign aired, i don't think anyone ate or even knew what sushi was.

Posted by: musical jolly chimp at June 23, 2019 04:29 PM (Pg+x7)

--

Here in the South we were still wondering what bagels were.

Posted by: Moron Robbie - New AIDS cases in '99 = 40K/yr. New HIV cases each year since? Take a guess at June 23, 2019 04:33 PM (SYNdr)

69 I just made white chicken chili for dinner. Hubby was gone this weekend and won't be back until about 8 tonight. Needed a crockpot dinner that would keep until then.

Oh and I'm using homemade broth. Smells good.

Posted by: Tami at June 23, 2019 04:34 PM (cF8AT)

70 back in 1984 when the "where's the beef?" campaign aired, i don't think anyone ate or even knew what sushi was.

1984 is when I was introduced to sushi. I can place it exactly. Circles Restaurant on Prospect Park. Catherine U_____ took me there. Best tits I've ever been intimate with.

She also turned me on to Milan Kundera. I guess I didn't pass her audition, but I got some nice stuff out of that.

Posted by: Bandersnatch at June 23, 2019 04:34 PM (fuK7c)

71 58 47: back in 1984 when the "where's the beef?" campaign aired, i don't think anyone ate or even knew what sushi was.
Posted by: musical jolly chimp at June 23, 2019 04:29 PM (Pg+x7)

---

I did.

Posted by: SMH at June 23, 2019 04:34 PM (RU4sa)

72 I guess you can't take out the fish and cook it before you put it back in the poke bowl? I like fish, not raw fish but son will go to the sushi place and order the sashimi and sushi platter which is all raw fish.

Posted by: FenelonSpoke at June 23, 2019 04:35 PM (ivkO2)

73 Best sushi I had was in Nanakuli when I was going to high school there.

Posted by: SMH at June 23, 2019 04:35 PM (RU4sa)

74 Yeah - We poked them up.

Posted by: garrett at June 23, 2019 04:36 PM (M1n0C)

75 Ahi poke is the best.

Posted by: SMH at June 23, 2019 04:36 PM (RU4sa)

76 back in 1984 when the "where's the beef?" campaign aired, i don't think anyone ate or even knew what sushi was.
Posted by: musical jolly chimp
--
Here in the South we were still wondering what bagels were.
Posted by: Moron Robbie

When Minnesotans first heard of sushi, we were all "Raw fish? NOT soaked in lye? Da heck you say..."

Posted by: mikeski at June 23, 2019 04:37 PM (P1f+c)

77 >>Ahi poke is the best.

Baby Yellowfin makes a good poke, too.

Posted by: garrett at June 23, 2019 04:38 PM (M1n0C)

78 I like raw fish, and raw tuna is one of the better ones. But it can get boring (and expensive). Over the last several years I have seen an explosion of "Poke," which is nothing more than Hawaiian for a raw fish mix-in.

My sister sent me a link today of what she is making for dinner. From her Eating Well magazine - Maui's Greener Side. Coconut-Macadamia Nut Encrusted Ahi with Tropical Salsa (pineapple, mango, papaya and/or dragon fruit-based) and Peanut Sauce. Fits in nicely with this part of the post. Sounds delicious, but lots of moving parts.

Posted by: artisanal 'ette at June 23, 2019 04:38 PM (vEIlU)

79 I like sea urchin sushi, uni.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:38 PM (kQs4Y)

80
Nope on double-dipping in public.

Posted by: artisanal 'ette at June 23, 2019 04:38 PM (vEIlU)

81 Ahi poke is the best.

Oh?

Posted by: Toro Toro Toro at June 23, 2019 04:38 PM (fuK7c)

82 I used to have a snowflake moray eel that I raised from the size of a pencil to over two feet long. His name was Dinsdale. I hand fed him raw shrimp and bits of raw fish. He ate sushi. I won't.

Posted by: Duke Lowell at June 23, 2019 04:39 PM (gC2IV)

83

Busy making a quick potato salad. Decided last minute. Just pulling out the various sized potatoes from the pot as they are ready. A few more to go.

Posted by: artisanal 'ette at June 23, 2019 04:39 PM (vEIlU)

84 Tore UP some Dominoes pizza last night!

Posted by: Weasel at June 23, 2019 04:40 PM (MVjcR)

85 I just learned that sea urchin roe is actually GONADS!

o_O

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:40 PM (kQs4Y)

86 >>Busy making a quick potato salad. Decided last minute. Just pulling out the various sized potatoes from the pot as they are ready.

JackStraw just emailed and said to leave the Pot in there!

Posted by: garrett at June 23, 2019 04:40 PM (M1n0C)

87 Appetizers tonight- After we ride a little there will be smoked trout on rosemary crackers, peppered salami and gruyere cheese and chicken livers fired in onion and garlic.

And of course wine.

Posted by: Ben Had at June 23, 2019 04:41 PM (z02nf)

88 84 Tore UP some Dominoes pizza last night!
Posted by: Weasel at June 23, 2019 04:40 PM (MVjcR)

---------

With pineapple on it?

Posted by: Duke Lowell at June 23, 2019 04:41 PM (gC2IV)

89 Duke - was it in the bathtub or swimming pool?

Posted by: Skip at June 23, 2019 04:41 PM (BbGew)

90 i don't care *how* you dress it up, feesh, is not, repeat NOT, food.

it is fertilizer for plants you feed to food.

Posted by: redc1c4 at June 23, 2019 04:41 PM (tKIE9)

91 Dinsdale.....DINSDALE!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:41 PM (kQs4Y)

92 Anyone here have an electric smoker? My husband FINALLY put together the one his mother gave us two Christmases ago. We're going to use it on the 4th. I'm thinking brisket, ribs and salmon. His nephew will do the honors.

Any tips? Any good site links? Am I being too aggressive with the different meats?

Posted by: Tami at June 23, 2019 04:42 PM (cF8AT)

93 Texans Share Their 31 Favorite Iconic Recipes

I'm sure I'm not alone in saying we've all made pretty much everything in that list. (except the drinks)

All good stuff.

Posted by: artisanal 'ette at June 23, 2019 04:42 PM (vEIlU)

94
With pineapple on it?
Posted by: Duke Lowell at June 23, 2019 04:41 PM (gC2IV)
-----
Negative.

Posted by: Weasel at June 23, 2019 04:42 PM (MVjcR)

95 I'm also doing potato salad for tonight. Can't decide whether to go the mayonnaise route or vinaigrette.

Posted by: Trimegistus at June 23, 2019 04:42 PM (BpS6n)

96 *pokes salad*

Um...it's not supposed to move like that is it?

Posted by: Insomniac at June 23, 2019 04:42 PM (NWiLs)

97 Skip, I had a 175 gallon aquarium. Still do, but it's in the basement, empty. Marine aquariums are great, but time consuming.

Posted by: Duke Lowell at June 23, 2019 04:43 PM (gC2IV)

98 95 I'm also doing potato salad for tonight. Can't decide whether to go the mayonnaise route or vinaigrette.

Posted by: Trimegistus at June 23, 2019 04:42 PM (BpS6n)

Do German because...bacon.

Posted by: Tami at June 23, 2019 04:44 PM (cF8AT)

99 Anyone here have an electric smoker? My husband FINALLY put together the one his mother gave us two Christmases ago. We're going to use it on the 4th. I'm thinking brisket, ribs and salmon. His nephew will do the honors.

Any tips? Any good site links? Am I being too aggressive with the different meats?
Posted by: Tami

amazingribs.com

and yes.

Posted by: weft cut-loop at June 23, 2019 04:44 PM (DrqHq)

100 I just learned that sea urchin roe is actually GONADS!

o_O

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

So you expected something that was both "gourmet" and "Japanese" to be normal?

Of course it's testicles and ovaries! It would be brains, too, if sea urchins had them.

Posted by: mikeski at June 23, 2019 04:45 PM (P1f+c)

101 No fish. 6pm.

Posted by: Infidel at June 23, 2019 04:45 PM (xzK3J)

102

Greg Gutfeld had this segment on this weekend's show. Foodie related.

Canadian Grocery Store Shames Customers For Plastic Bag Use
https://tinyurl.com/y3f3nynl
This is the video segment. This show is getting better and better. I try to never miss it.

Colon Care
Adult Video

eh, what are they thinking?

Posted by: artisanal 'ette at June 23, 2019 04:46 PM (vEIlU)

103 *pokes salad*

Um...it's not supposed to move like that is it?

Posted by: Insomniac

*passes dressing*

Here, drown it first if it bothers you.

Posted by: mikeski at June 23, 2019 04:46 PM (P1f+c)

104 I lived right down the street from Yama's Fish Market in Honolulu. Fresh poke by the pound!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:46 PM (kQs4Y)

105 Any tips? Any good site links? Am I being too aggressive with the different meats?
Posted by: Tami

amazingribs.com

and yes.

Posted by: weft cut-loop at June 23, 2019 04:44 PM (DrqHq)

:'(

Posted by: Tami at June 23, 2019 04:47 PM (cF8AT)

106

We're bbq'ing chicken thighs on the grill tonight. It is way too nice out to not use the grill, and have a beer.

Bought Turbot fish this week. It's in season and in my local store.

Posted by: artisanal 'ette at June 23, 2019 04:48 PM (vEIlU)

107 Yay food thread - Thanks, CBD!

And thank you for the Hat Tip

We've been on a low/lower carb kick since last summer, been trying some new things.

Brunch today included low carb pancakes made with almond and coconut flour, cream cheese, some other things.

Pretty good, but VERY tender, bordering on fragile. May have to play with that.

Posted by: ibguy at June 23, 2019 04:48 PM (EHVbt)

108 I just love that I live near a small airport that is a military refueling station!!!!!

Windows wide open. I love the sound of freedom.

Posted by: Infidel at June 23, 2019 04:48 PM (xzK3J)

109 Anyone here have an electric smoker? My husband FINALLY put together the one his mother gave us two Christmases ago. We're going to use it on the 4th. I'm thinking brisket, ribs and salmon. His nephew will do the honors.

-

If you haven't used it yet go buy a chicken and smoke it sometime this week just to make sure everything works like it should. Plus smoked chicken is a good supper.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 04:49 PM (Lwfjs)

110 Anyone here have an electric smoker? My husband FINALLY put together
the one his mother gave us two Christmases ago. We're going to use it
on the 4th. I'm thinking brisket, ribs and salmon. His nephew will do
the honors.

Any tips? Any good site links? Am I being too aggressive with the different meats?

My brother and a few buddies have them and they like them because it takes like a 4oz. piece of wood to smoke a full smoker of meat. Also they're a set it and forget it thing once you figure it out. I have a wood burning smoker and a pork shoulder takes at least 10 hours, which is a lot of beer.

amazingribs.com is a good site.

Posted by: dartist at June 23, 2019 04:49 PM (K22Va)

111 yup: keep eating that raw feesh. we'll be reading about you in journals, or seeing you talked about on TV.

https://casereports.bmj.com/content/
2017/bcr-2016-218857.full?
sid=f8ee22cb-e938-4579-90e4-
37a2f2e02545#ref-2

https://www.youtube.com/watch?v=
SZIVosxj7a8

Posted by: redc1c4 at June 23, 2019 04:49 PM (tKIE9)

112 At the Reading Fightin Phillies the other week saw they had hamburgers on what looked like a grilled cheese sandwich
=====

My mom (who was not a good cook) made some kind of hamburger spread on white bread that she put under the broiler -- meat broiled, bread toasted, and we kids went crazy for it. The dogs didn't get any which was the sign of a home run in mom's culinary adventures and there were a few that the dogs wouldn't even eat, so I think I will try to replicate something like that for the grandkids.

Posted by: mustbequantum at June 23, 2019 04:49 PM (MIKMs)

113 Tami, if this is your first time with the smoker, I'd limit it to one type of meat. Get proficient in that and then broaden your repertoire.

Posted by: Duke Lowell at June 23, 2019 04:49 PM (gC2IV)

114 Yes. American tourists flying to some place in Canada to get a compleat set of "shame on you" plastic bags.

Posted by: jas at June 23, 2019 04:51 PM (I5SAg)

115 Ben Had!

You're killing me, here.
It's cool
And cloudy here in the PNW. I have a pot roast in the oven. Boys will be happy. And the house smells lovely.

Posted by: Nurse ratched at June 23, 2019 04:51 PM (PkVlr)

116 good.

i went to gates of the mountains and loaded up.

Posted by: trapper's girl at June 23, 2019 04:51 PM (4fOQa)

117 If you haven't used it yet go buy a chicken and smoke it sometime this week just to make sure everything works like it should. Plus smoked chicken is a good supper.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 04:49 PM (Lwfjs)

Good idea. I think I have to season the smoker first....well, the chicken too.

Posted by: Tami at June 23, 2019 04:52 PM (cF8AT)

118 My son bought the "MasterBuilt" smoker. Just loves it.

Posted by: jas at June 23, 2019 04:52 PM (I5SAg)

119 They should make pot roast room spray.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 04:52 PM (kQs4Y)

120 Re: grilled cheese truck:

I saw a Poutine truck on the highway last week. First one I've ever encountered in the wild.

Posted by: Bandersnatch at June 23, 2019 04:53 PM (fuK7c)

121 Been practicing sous vide myself. It is a very nice way to make extremely moist and tender meat.

Posted by: doug at June 23, 2019 04:53 PM (uBKAQ)

122 Am I being too aggressive with the different meats?

Posted by: Tami

Salmon is way different than brisket or ribs to smoke and brisket takes way longer than ribs.

Posted by: dartist at June 23, 2019 04:54 PM (K22Va)

123 Nurse; for pot roast potatoes or dumplings?

Posted by: Cheriebebe at June 23, 2019 04:54 PM (a4qVe)

124 edamame = soi boi

The Japanese are quite fond of edamame. The Japanese are dying out as a country due to lack of sex. Ahem.

Just kidding. It's probably due to anime. I'm very fond of Asian cooking in general. But I'll pass on the raw fish.

Posted by: GnuBreed at June 23, 2019 04:54 PM (Z4rgH)

125 I have a co-worker who has a big ocean water aquarium

Posted by: Skip at June 23, 2019 04:54 PM (BbGew)

126 Just give me a few minutes alone at the Scripps Aquarium and I could get some really, really nice seafood.

Posted by: jas at June 23, 2019 04:55 PM (I5SAg)

127 They should make pot roast room spray.

What makes good pot roast? When Mommy made it it was with the stringiest, grayest, dryest beef she could find.

And boiled vegetables. We're Irish.

Posted by: Bandersnatch at June 23, 2019 04:56 PM (fuK7c)

128 Nurse, I will say that your pot roast sounds awfully good.

Posted by: Ben Had at June 23, 2019 04:57 PM (z02nf)

129 125 I have a co-worker who has a big ocean water aquarium
Posted by: Skip at June 23, 2019 04:54 PM (BbGew)

---------

They are fantastic, but it's a hobby not a decoration. Expensive too.

Posted by: Duke Lowell at June 23, 2019 04:57 PM (gC2IV)

130 Can I do brisket and ribs together?

I'll do the fish on the regular grill.

Posted by: Tami at June 23, 2019 04:58 PM (cF8AT)

131

My sister and I love bowls, like CBD's above. I had pre-ordered this book, which isn't out until December of this year.

Bowls: Vibrant Recipes with Endless Possibilities Hardcover -- December 17, 2019
by America's Test Kitchen

http://amzn.com/1945256974

I'm hoping it's a good one. I like America's Test Kitchen recipes so risked the pre-order.

Probably surprise my sister with it this Christmas too.

Posted by: artisanal 'ette at June 23, 2019 04:58 PM (vEIlU)

132 And boiled vegetables. We're Irish.

I have a few Irish buddies and they say the same thing. Everything gets the hell boiled out of it.

Posted by: dartist at June 23, 2019 04:58 PM (K22Va)

133 Salt water aquariums are really nice, but a lot of work.

Posted by: jas at June 23, 2019 04:58 PM (I5SAg)

134 Nurse; for pot roast potatoes or dumplings?
Posted by: Cheriebebe

Yorkshire pudding.

Posted by: weft cut-loop at June 23, 2019 04:58 PM (DrqHq)

135 Salmon is way different than brisket or ribs to smoke and brisket takes way longer than ribs.

Posted by: dartist at June 23, 2019 04:54 PM (K22Va)

Can't I just add the ribs half way through the brisket cooking time?

Posted by: Tami at June 23, 2019 04:59 PM (cF8AT)

136 Chriebebe,

Potatoes, purple, white and gold.

The best pot roast is the one made with love.

Posted by: Nurse ratched at June 23, 2019 05:00 PM (PkVlr)

137 Yorkshire pudding.
Posted by: weft cut-loop at June 23, 2019

Oooooo fancy-schmancy!

Posted by: Cheriebebe at June 23, 2019 05:00 PM (a4qVe)

138 130 Can I do brisket and ribs together?

I'll do the fish on the regular grill.
Posted by: Tami at June 23, 2019 04:58 PM (cF8AT)

---------

Ribs take about 4 hours. Brisket will take 10-12. When I'm doing a Q for a bunch of people, ill put the brisket in the smoker overnight then do the ribs the next day.

Posted by: Duke Lowell at June 23, 2019 05:00 PM (gC2IV)

139 Chocolate pudding.
I stopped doing "pot roast" with the spuds and carrots. I still make it though. It's "straight to sandwiches" however.

Posted by: jas at June 23, 2019 05:01 PM (I5SAg)

140 Nurse, Sounds delish!!

Posted by: Cheriebebe at June 23, 2019 05:01 PM (a4qVe)

141 So how do you no raw fish wimps feel about raw cow?

Carpaccio, steak tartare? Bites of hamburger before it goes on the grill?

Posted by: Bandersnatch at June 23, 2019 05:01 PM (fuK7c)

142 ppetizers tonight- After we ride a little there will be smoked trout on rosemary crackers, peppered salami and gruyere cheese and chicken livers fired in onion and garlic.

And of course wine.
Posted by: Ben Had at June 23, 2019 04:41 PM (z02nf)

Yum. Horses or bikes?

Posted by: LASue at June 23, 2019 05:02 PM (wMHPW)

143 Also, don't get discouraged if your first try ain't all that. My first brisket was an abomination. I'm lucky that more people weren't killed that day, I'll tell you!

Posted by: Duke Lowell at June 23, 2019 05:02 PM (gC2IV)

144
Can I do brisket and ribs together?

Yes, but different cook times. Ribs on my smoker take 5 or 6 hours and brisket at least 10. The temp stalls on briskets at 180 F or there abouts. It will be tough until you wait it out until 190F- 205F.

Posted by: dartist at June 23, 2019 05:04 PM (K22Va)

145 I used to be a anti-sushi guy. I finally tried it. OMG I just love it. It has to be fresh.

Posted by: JAS at June 23, 2019 05:04 PM (I5SAg)

146 Bander, I sear the meat then put the roast in a slow cooker with some stock, taters, carrots, and mushrooms (later, after cooking briefly in butter), plus a packet of Campbell's Slow Cooker Tavern Pot Roast Sauce, because I am a cheat and lazy.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 05:04 PM (kQs4Y)

147 Yes on carpaccio, no on tartare.

Posted by: Duke Lowell at June 23, 2019 05:04 PM (gC2IV)

148 Ribs take about 4 hours. Brisket will take 10-12. When I'm doing a Q for a bunch of people, ill put the brisket in the smoker overnight then do the ribs the next day.

Posted by: Duke Lowell at June 23, 2019 05:00 PM (gC2IV)

Do you reheat the brisket or ?

Posted by: Tami at June 23, 2019 05:04 PM (cF8AT)

149 But then, I am drowning out the fish flavor with the wasabi and soy sauce.

Posted by: JAS at June 23, 2019 05:04 PM (I5SAg)

150 Heh, Clint Eastwood spaghetti westerns on the boob tube.

Posted by: Infidel at June 23, 2019 05:05 PM (xzK3J)

151 Do you reheat the brisket or ?
Posted by: Tami

Faux-cambro

Posted by: weft cut-loop at June 23, 2019 05:05 PM (DrqHq)

152 I'm only making burgers on the grill tonight, but I'm thinking about making Mexican Potatoes again.

I was inspired by the Taco Bell Whores and their "Mexican Fries", so I diced potatoes added butter, cumin, onion powder, garlic powder, paprika and chili powder to them before baking them at Two-Fiddy for about forty-five minutes. Salt and pepper according to taste.

In a pan, I sauteed red and green bell-peppers, as well as onions. ...finely diced. Add spicy peppers or leave them "On the Side" for people to add at their leisure.

Add them after the potatoes have been turned and crispy on the outside.

I add pepper jack cheese to mine, but that may also be added, while hot, "On the Side".

Posted by: Slapweasel, White Enthusiast, Blond at June 23, 2019 05:06 PM (Ckg4U)

153 Do you reheat the brisket or ?

-----------

Yep. I have those aluminum caterers trays that do the trick. I set them to rest in beef broth and cover with foil. Put the whole thing in the oven on about 175 to reheat.

Posted by: Duke Lowell at June 23, 2019 05:07 PM (gC2IV)

154 ...and now I have some burgers to grill.

*Out!*

Posted by: Slapweasel, White Enthusiast, Blond at June 23, 2019 05:07 PM (Ckg4U)

155 OT: Sultan Recep's flunky lost Istanbul again. This time it wasn't close.

Posted by: boulder t'hobo at June 23, 2019 05:08 PM (ykYG2)

156 Faux-cambro

Posted by: weft cut-loop at June 23, 2019 05:05 PM (DrqHq)

Didn't know what it was. Yeah, no...not buying a $200 container to keep food hot.

Posted by: Tami at June 23, 2019 05:08 PM (cF8AT)

157 Yorkshire pudding.

Absolutely!!! My moms roast and yorksire pudding was the best. I can make the pudding but I will never be able to duplicate her prime roast. It was to die for.

Posted by: Jewells45 at June 23, 2019 05:09 PM (dUJdY)

158 You want something really good? Search for a Mexican Chorizo turkey stuffing (dressing). Chorizo, potatoes, carrots, celery, onions, etc. Yum yum yum.

Posted by: JAS at June 23, 2019 05:09 PM (I5SAg)

159 LASue, horses

Posted by: Ben Had at June 23, 2019 05:09 PM (z02nf)

160 OT: Sultan Recep's flunky lost Istanbul again.

Did he check the last place he had it?

Posted by: Bandersnatch at June 23, 2019 05:09 PM (fuK7c)

161 Yep. I have those aluminum caterers trays that do the trick. I set them to rest in beef broth and cover with foil. Put the whole thing in the oven on about 175 to reheat.
Posted by: Duke Lowell at June 23, 2019 05:07 PM (gC2IV)

Ok, got it. Thanks!

Posted by: Tami at June 23, 2019 05:10 PM (cF8AT)

162 Also Tami, get a good digital probe thermometer. I don't use it for brisket or ribs, but it's a must for poultry on the smoker.

Posted by: Duke Lowell at June 23, 2019 05:11 PM (gC2IV)

163 Didn't know what it was. Yeah, no...not buying a $200 container to keep food hot.
Posted by: Tami

Cooler + newspaper + old beach towels = $0.00

Posted by: weft cut-loop at June 23, 2019 05:11 PM (DrqHq)

164 I would never, ever expect people to know to not double dip these days. I'm always horrified when I witness what idiots do these days. I avoid salad bars, buffets or anything where people have the chance to interact with the food, because they will get intimate with it, given the opportunity. Sickening. They can't even keep the spoons in the same buffet dish, and what they do with the spoons/tongs is frightening.

Hell, I was at one of my favorite noodle houses where they kept the chopsticks in a crock at each table. I watched a kid take 2 chopsticks, insert them in his nose for a laugh from the parents, and then put them back in the crock when he was done. I freaked, and they now have only wrapped chopsticks.

There's tons of taquerias around me (CA South Bay Area). Many of them have their hottest salsas in squirt bottles. Our pet hispanics love to take the bottle back to their table rather than squirt it into the plastic cups they have at the salsa stations (so don't be looking for it, it's gone). They take a bite out of their burrito, stick the nozzle into where they took a bite, squirt in some salsa, take another bite, lather, rinse, repeat. I took a video of this for some people who didn't believe me. I only get the salsa at the station with the dipping spoons - avoid those bottles like the literal plague.

Posted by: clutch cargo at June 23, 2019 05:12 PM (sLicW)

165
And there is Chicken-Fried Steak, which is God's gift to those who may have imbibed a bit too much the night before.

Chicken-fried steak, eggs, hash browns, biscuits, gravy, coffee. God has this for breakfast every morning.

Posted by: Hadrian the Seventh at June 23, 2019 05:12 PM (Wx/+I)

166 Pro-tip: Get your electronic probe meat thermometer NOW. Between the middle of November and the middle of February, you WILL NOT be able to find them.

Posted by: JAS at June 23, 2019 05:12 PM (I5SAg)

167 I found a cooking show on youtube that's as good as any on the food network. Sam The Cooking Guy. I think he had a short show or a walk-in segment on a morning show for a while. But the guy is hillarious, pretty entertaining, and his recipes look pretty good.

Here's a BLT with maple chipotle bacon and fried tomatoes:
https://youtu.be/4AXG6NXTsBU

Here's a fish and chips episode:
https://youtu.be/z7EBv6LMhN4

He's a riot! Screws up, cusses all the time, lawn mowers going off in the background and they keep filming. He sounds like he's from Canada but I think he's filming from socal because it's always sunny outside where they film

Posted by: bananadream at June 23, 2019 05:13 PM (l6b3d)

168 Carpaccio, steak tartare? Bites of hamburger before it goes on the grill?

Posted by: Bandersnatch at June 23, 2019 05:01 PM (fuK7c)

Carpaccio? What's that, Italian for 'fresh from the carcass to your mouth'? No to steak tartare, and double the hell NO to raw hamburger.

Yeah I'm a wimp.

Posted by: GnuBreed at June 23, 2019 05:13 PM (Z4rgH)

169 Yep. I have those aluminum caterers trays that do the trick. I set them
to rest in beef broth and cover with foil. Put the whole thing in the
oven on about 175 to reheat.

Duke, are you in Texas? I've heard of guys wrapping in foil, then in towels and into a cooler to finish them off. I'll wrap mine in foil to get it past that temp stall. I guess they call that the Texas crutch. Not sure if it's meant as a rip or not.

Posted by: dartist at June 23, 2019 05:13 PM (K22Va)

170 162 Also Tami, get a good digital probe thermometer. I don't use it for brisket or ribs, but it's a must for poultry on the smoker.

Posted by: Duke Lowell at June 23, 2019 05:11 PM (gC2IV)

It might have come with one...I'll have to check.

Posted by: Tami at June 23, 2019 05:13 PM (cF8AT)

171 Cooler + newspaper + old beach towels = $0.00

Posted by: weft cut-loop at June 23, 2019 05:11 PM (DrqHq)

Oh that I can do! Wait...newspaper? I'll have to go buy one.

Posted by: Tami at June 23, 2019 05:14 PM (cF8AT)

172 ... then again, some people spend $200 on a cooler. But those styrefoam fuckers are free at some grocery stores.

Posted by: weft cut-loop at June 23, 2019 05:15 PM (DrqHq)

173 My mom used to make kolachkes around the holidays (though we spelled it "kolacky"). We also called them "lily cookies", since in her version, the dough would be cut into circles, and a dab of fruit filling placed in the center. She'd then fold the circle in half, and press about 2/3 of the edges together, leaving the filling poking out of the top. Sprinkled with powdered sugar when they came out of the oven. They were fantastic!

Posted by: No One of Consequence at June 23, 2019 05:15 PM (8g9zh)

174 My husband, a Texan, introduced me to Frito Pie. I abhor Fritos. I love Frito Pie.

Posted by: Marica at June 23, 2019 05:15 PM (0++T1)

175 Dartest, I'm a Texan currently in Tennessee. Yeah, I usually finish the brisket in the oven.

Posted by: Duke Lowell at June 23, 2019 05:15 PM (gC2IV)

176 I know a lady at church that refuses to drink of the chalice containing the Precious Blood of Our Lord and Savior Jesus Christ for fear of getting some disease. I tease her about it. "What! You want it in one of those tiny cups the Protestants use?"

Posted by: JAS at June 23, 2019 05:15 PM (I5SAg)

177 Carpaccio? What's that, Italian for 'fresh from the carcass to your mouth'?

Sort of, but you beat the carcass until it's paper flat and add olive oil and maybe capers.

Gnam gnam gnam! (That's literally Italian for nom nom nom).

Steak tartare has a raw egg yolk, so you get to double down on raw goodness.

Posted by: Bandersnatch at June 23, 2019 05:16 PM (fuK7c)

178 179 your lucky if it's real drinkable wine

Posted by: Skip at June 23, 2019 05:17 PM (BbGew)

179 Digital probe thermometers are a must. I never even attempted a prime rib before I got one. Nothing like overcooking a $200 piece of meat.

Posted by: Duke Lowell at June 23, 2019 05:18 PM (gC2IV)

180 Okay food thread but some Democrat just jumped in the Presidential race. So Hickenlooper just moved up one from the bottom!

Posted by: blaster at June 23, 2019 05:19 PM (ovpZu)

181 The kolache shown in the Texas food article look nothing like real kolache. A proper kolache is a ball of yeasty sweet dough, flattened, then baked with a deep dimple stuffed with a variety of fillings. Apricot, prune, cherry, cheese, and poppy seed are the most common in non-Texas Czech kitchens. (Prune and apricot are my favorite. I am a lousy Czech because I cannot stand either poppy seed kolache or liver dumpling soup)

Posted by: Captain Josepha Sabin at June 23, 2019 05:19 PM (5+J7M)

182 Duke, how long did your son's hunger strike last? What broke it? (Tell me he's not still on it...if so, start referring to him as 'ace').

Posted by: Tami at June 23, 2019 05:19 PM (cF8AT)

183 175
Dartest, I'm a Texan currently in Tennessee. Yeah, I usually finish the brisket in the oven.

Probably a better way. 10 plus hours is a long day for me with beers.

Posted by: dartist at June 23, 2019 05:20 PM (K22Va)

184 180 Okay food thread but some Democrat just jumped in the Presidential race. So Hickenlooper just moved up one from the bottom!
Posted by: blaster at June 23, 2019 05:19 PM (ovpZu)

--------

Speaking of cooked gooses...

Posted by: Duke Lowell at June 23, 2019 05:20 PM (gC2IV)

185 180 Okay food thread but some Democrat just jumped in the Presidential race. So Hickenlooper just moved up one from the bottom!

Posted by: blaster at June 23, 2019 05:19 PM (ovpZu)

Joe Sestak, from PA.

Posted by: Tami at June 23, 2019 05:20 PM (cF8AT)

186 Carpaccio, steak tartare? Bites of hamburger before it goes on the grill?

Posted by: Bandersnatch at June 23, 2019 05:01 PM (fuK7c)
---
i have ulcerative colitis, so i avoid all that sort of thing.

what will make you unhappy for an afternoon or a day will take me down for weeks or months.

Posted by: redc1c4 at June 23, 2019 05:20 PM (tKIE9)

187 I'll gladly give you all of my share of raw fish .

Posted by: Can't resist temptation at June 23, 2019 05:21 PM (2DOZq)

188 Pro-tip: Get your electronic probe meat thermometer NOW. Between the middle of November and the middle of February, you WILL NOT be able to find them.

Posted by: JAS at June 23, 2019 05:12 PM (I5SAg)

Some years back, CBD recommended a DOT probe thermometer. I love it. Use it all the time. Has a timer you can set for the desired internal temp.

Posted by: Infidel at June 23, 2019 05:22 PM (xzK3J)

189 Tami, surly teen ddidnt last long on the hunger strike. I had fun with it though. I just kept making foods that would fill the house with wonderful aromas. Bacon, chocolate chip cookies, etc.

Posted by: Duke Lowell at June 23, 2019 05:22 PM (gC2IV)

190 Pistolettes > Kolaches

Posted by: Can't resist temptation at June 23, 2019 05:23 PM (2DOZq)

191 166 Pro-tip: Get your electronic probe meat thermometer NOW. Between the middle of November and the middle of February, you WILL NOT be able to find them.
Posted by: JAS at June 23, 2019 05:12 PM (I5SAg)

--------

Does this have something to do with closing the Strait of Hormuz?

Posted by: Cicero (@cicero) at June 23, 2019 05:24 PM (9SkN+)

192
At 7:30 Mass this morning there was a young family with eight children, all dressed like young gentlemen and ladies, the girls in chapel veils. Things like this make me think there's hope for the world.

Posted by: Hadrian the Seventh at June 23, 2019 05:24 PM (Wx/+I)

193 liver dumpling soup

Love that stuff. Czech restaurants are the best deal around here. Huge portions that include soup, kolachky's and sometimes even coffee. Most places for under $15. At least 2 meals for me.

Posted by: dartist at June 23, 2019 05:25 PM (K22Va)

194
Joe Sestak, from PA.

Posted by: Tami at June 23, 2019 05:20

OMG, from the old Saturday morning kid shows?

Posted by: Infidel at June 23, 2019 05:25 PM (xzK3J)

195 At 7:30 Mass this morning there was a young family with eight children, all dressed like young gentlemen and ladies, the girls in chapel veils. Things like this make me think there's hope for the world.
Posted by: Hadrian the Seventh at June 23, 2019 05:24 PM (Wx/+I)

---------

Give them to us.

Posted by: Oberlin College Administration at June 23, 2019 05:26 PM (9SkN+)

196 Hey, love the blog, long time commenter, first time reader. Two questions, then I'll hang up and listen while I start the grill.

First, two NY strip steaks, nominal 1¼" by my calipers. Just grill 'em medium rare over charcoal, or do they need anything special?

Second, I have a fresh papaya here the size of a football. Any tips for attacking this? Not looking for recipes, just the mechanics of dismantling it. I thought just slicing the mango in half like an avocado would work, but I sliced on the wrong angle and it was all stuck to the pit.

Thanks!

Posted by: hogmartin at June 23, 2019 05:26 PM (t+qrx)

197 I can't bring myself to eat raw fish or meat of any kind. I ate a raw oyster once and I honest-to-goodness didn't think I could get it down. But I did, and then I wondered if it would stay down. It did, but only because I ate real, good food to drown it.

Posted by: bluebell at June 23, 2019 05:27 PM (aXucN)

198
Czech restaurants are the best deal around here.

*plans trip to LaGrange*

Posted by: Hadrian the Seventh at June 23, 2019 05:27 PM (Wx/+I)

199 Hi hogmartin! I'll let the others tell you what to do with the steaks, but for the papaya, you need to find a video on Youtube. It's the best way.

Posted by: bluebell at June 23, 2019 05:28 PM (aXucN)

200 LOL. It's about every brother and his mother buying them for Thanksgiving and completely depleting the inventory.
Hey! A business opportunity. Buy a thousand of them in July. Wait until Nov. 15. Put them up for sale on E-Bay or Amazon for $30 each. 100% profit.

Posted by: JAS at June 23, 2019 05:28 PM (I5SAg)

201
Give them to us.

Posted by: Oberlin College Administration

Dollars to donuts they're homeschooled.

Posted by: Hadrian the Seventh at June 23, 2019 05:29 PM (Wx/+I)

202 Hadrian,

That made me smile. Thank you.

Posted by: Nurse ratched at June 23, 2019 05:29 PM (PkVlr)

203 I think the carrots in the crock pot roast are usually 2nd only to the meat. Sometimes better if you find one of the little jewels that sat against the side AND got some seasoning on it.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:29 PM (Lwfjs)

204 Hogmartin, S&P about an hour prior to grilling. Let them sit out and come to room temp. Depending on grill, about 3-4 minutes per side. Slice the papaya in half length wise and scoop out the seeds. Then remove the meat with a spoon.

Posted by: Duke Lowell at June 23, 2019 05:30 PM (gC2IV)

205 Raw oysters, raw clams, raw pounded cow, raw ground cow with raw egg yolk...you've got raw fish sushimi, raw fish with rice sushi, you can make it raw fish with rice and seaweed, there's raw toro, raw hamachi, raw salmon, raw ahi...

and that's about it.

Posted by: Bubba Bandersnatch at June 23, 2019 05:31 PM (fuK7c)

206 Pepper can burn. Salt cannot. You put the pepper on AFTER the cooking.

Posted by: JAS at June 23, 2019 05:31 PM (I5SAg)

207 >>What makes good pot roast? When Mommy made it it was with the stringiest, grayest, dryest beef she could find.

>>And boiled vegetables. We're Irish.

No way.

Posted by: JackStraw at June 23, 2019 05:31 PM (PxX58)

208 for the papaya, you need to find a video on Youtube. It's the best way.
Posted by: bluebell at June 23, 2019 05:28 PM (aXucN)

Good idea, thanks! Those kittens were adorable.

The papaya hasn't changed at all.

Anything else?

Posted by: hogmartin at June 23, 2019 05:31 PM (t+qrx)

209 First, two NY strip steaks, nominal 1�" by my calipers. Just grill 'em medium rare over charcoal, or do they need anything special?

-

Good cuts of meat usually just get salt and pepper from me. Occasionally a light dusting of paprika if I'm feeling feisty.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:31 PM (Lwfjs)

210 *plans trip to LaGrange*

Ha! Stay a few days and try North Riverside, Westchester and Downers Grove too!

Posted by: dartist at June 23, 2019 05:32 PM (K22Va)

211 Hey! Your mom and my mom were sisters. Neither one learned how to cook.

Posted by: JAS at June 23, 2019 05:32 PM (I5SAg)

212
No doubt good pot roast can be prepared, but I've never come across any.

Posted by: Hadrian the Seventh at June 23, 2019 05:33 PM (Wx/+I)

213 Hell yeah pepper can burn. That's the whole point.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:33 PM (Lwfjs)

214 *plans trip to LaGrange*

That reminds me of when Bobak's was a thing in the Burr Ridge shopping center. Been years...

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 05:33 PM (7s3Gx)

215 Burnt pepper? Why not? I love burnt garlic.

Posted by: JAS at June 23, 2019 05:33 PM (I5SAg)

216 No doubt good pot roast can be prepared, but I've never come across any.

-

I don't make them in the oven much anymore, but those bags you can get for the job (near plastic bags in grocery store) are a game changer.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:34 PM (Lwfjs)

217 How do you know when Lena Dunham will be there?

So much for the sausage.

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 05:34 PM (7s3Gx)

218 Hey, tolerance from the Lefties at Rav:

You have been blocked from participating in this thread

I look for the purges to start soon.

Posted by: Notsothoreau at June 23, 2019 05:34 PM (Lqy/e)

219 Okay food thread but some Democrat just jumped in the Presidential race. So Hickenlooper just moved up one from the bottom!

Posted by: blaster at June 23, 2019 05:19 PM (ovpZu)

Joe Sestak, from PA.
Posted by: Tami
----------
They are letting sleestacks run for office? I thought you had to at least be human. Oh, wait never mind...

Posted by: lin-duh at June 23, 2019 05:34 PM (UUBmN)

220 That reminds me of when Bobak's was a thing in the Burr Ridge shopping center. Been years...

I wonder if they're still there. Deli with a restaurant attached, right?

Posted by: dartist at June 23, 2019 05:35 PM (K22Va)

221 I intentionally slightly burn my microwave popcorn.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:35 PM (Lwfjs)

222 Hogmartin, S&P about an hour prior to grilling. Let them sit out and come to room temp. Depending on grill, about 3-4 minutes per side. Slice the papaya in half length wise and scoop out the seeds. Then remove the meat with a spoon.
Posted by: Duke Lowell at June 23, 2019 05:30 PM (gC2IV)

OK, sounds like just prepare steak as usual. Will do.

Also the papaya recommendation comports with the videos (though some say slice and peel after scooping the seeds).

Posted by: hogmartin at June 23, 2019 05:35 PM (t+qrx)

223 I thought just slicing the mango in half like an avocado would work, but I sliced on the wrong angle and it was all stuck to the pit.

Thanks!

Posted by: hogmartin at June 23, 2019 05:26 PM (t+qrx)

I just did my first mango. Hey, it was on sale. I did a youtube search for preparing mangoes, and it was a snap to follow. Good, too.

Posted by: GnuBreed at June 23, 2019 05:36 PM (Z4rgH)

224 There's tons of taquerias around me (CA South Bay Area). Many of them have their hottest salsas in squirt bottles. Our pet hispanics love to take the bottle back to their table rather than squirt it into the plastic cups they have at the salsa stations (so don't be looking for it, it's gone). They take a bite out of their burrito, stick the nozzle into where they took a bite, squirt in some salsa, take another bite, lather, rinse, repeat. I took a video of this for some people who didn't believe me. I only get the salsa at the station with the dipping spoons - avoid those bottles like the literal plague.
Posted by: clutch cargo at June 23, 2019 05:12 PM (sLicW)

Gross. El Burrito Jr., by chance?

Posted by: LASue at June 23, 2019 05:36 PM (wMHPW)

225 221 I intentionally slightly burn my microwave popcorn.
Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:35 PM (Lwfjs)

----------

You monster!

Posted by: Duke Lowell at June 23, 2019 05:36 PM (gC2IV)

226 I checked and smoker does come with a meat probe (and a remote). It's 40" with a big viewing window.

Posted by: Tami at June 23, 2019 05:36 PM (cF8AT)

227 Admittedly I ain't raw hamburger meat as a kid when my father made his meatballs or meatloaf. That was late 60's .

USDA must have been better then or Salmonella poisoning just wasn't reported as much.

Posted by: Can't resist temptation at June 23, 2019 05:37 PM (2DOZq)

228 Ain't = ate

Posted by: Can't resist temptation at June 23, 2019 05:38 PM (2DOZq)

229 I intentionally slightly burn my microwave popcorn.
Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:35 PM (Lwfjs)
----------
You monster!
Posted by: Duke Lowell at June 23, 2019 05:36 PM (gC2IV)

Try it. It pairs with maple oyster brussels sprouts almost as well as ketchup.

Posted by: hogmartin at June 23, 2019 05:38 PM (t+qrx)

230 218: I self purged. I a million Trump supporters all did the same, little Casey and his wife would feel the pinch. I suspect most Trump supporting women will just shut up and stay.

Posted by: CN at June 23, 2019 05:39 PM (U7k5w)

231
Actually I was referring to LaGrange, Texas, between Columbus and Bastrop. Along the way is Hruska's Bakery in Ellinger. Yum!

Posted by: Hadrian the Seventh at June 23, 2019 05:39 PM (Wx/+I)

232 Joe Sestak is another Democrat puppet, think Creepy Joe without the creepyness

Posted by: Skip at June 23, 2019 05:39 PM (BbGew)

233 I wonder if they're still there. Deli with a restaurant attached, right?

I'm moderately sure they aren't. We'd hit the restaurant buffet while on lunchbreak from Argonne but I think the buffet part went under while I was still there about 15 years ago. And now google maps doesn't even show the store.

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 05:39 PM (7s3Gx)

234 You monster!

-

That brown (grayish black with popcorn) stuff on cooked food is where a big chunk of the chemical changes creating delicious flavors comes from. 7 out of 10 Scientists agree.

The tricky part is controlling it.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:40 PM (Lwfjs)

235 176 I know a lady at church that refuses to drink of the chalice containing the Precious Blood of Our Lord and Savior Jesus Christ for fear of getting some disease. I tease her about it. "What! You want it in one of those tiny cups the Protestants use?"
Posted by: JAS at June 23, 2019 05:15 PM (I5SAg)
----
Shotglasses!

*fist pump*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 05:41 PM (kQs4Y)

236 My version of Ketchup on hot dogs that I do is
sugar on my popcorn.

Posted by: Can't resist temptation at June 23, 2019 05:41 PM (2DOZq)

237 232: Tapper's family was very supportive of him in PA

Posted by: CN at June 23, 2019 05:41 PM (U7k5w)

238 USDA must have been better then or Salmonella poisoning just wasn't reported as much.

-

I can't speak for the brain eating whatever, but I've read that, other than poorly handling chicken and shellfish, it's really hard to get sick from raw meat these days.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:42 PM (Lwfjs)

239 193 -- Unfortunately, the only Czech restaurant in Omaha closed nearly two years ago. No more liver dumpling soup (my oldest son and his kid are still feeling the pain), no more Czech goulash, no more sweet dill seed beef, no more Hassenpfeffer, no more yeast dumplings, no more of Eddie's imaginative, holiday themed kolache. And no more bookstore because the bookstore was next to the restaurant and was my landlord.I

Actually, the restaurant scene in Omaha is becoming sadly depressing. Omaha has a huge population of Germans, Czechs, and Poles. But the last German restaurant will be closing at the end of the month, I've never seen a Polish restaurant in my nearly fifty years of living in Omaha, and, as I said, the last Czech restaurant closed nearly two years ago. There are a bunch of Mexican restaurant s of varying quality, ditto Chinese, ditto oriental in general, and a mega ton of trendy, expensive Yuppie spots.

Posted by: Captain Josepha Sabin at June 23, 2019 05:42 PM (5+J7M)

240 227 Admittedly I ain't raw hamburger meat as a kid when my father made his meatballs or meatloaf. That was late 60's .

USDA must have been better then or Salmonella poisoning just wasn't reported as much.

Posted by: Can't resist temptation at June 23, 2019 05:37 PM (2DOZq)

My sister and I loved making Hamburgers for the feezer so we could eat raw ground beef. But my father worked in the wholesale meat business in the Bronx so the ground beef he got was ground sirloin. YUM.

Posted by: Cannibal Bob at June 23, 2019 05:42 PM (8lGpb)

241 So how do you no raw fish wimps feel about raw cow?
Carpaccio, steak tartare? Bites of hamburger before it goes on the grill?
Posted by: Bandersnatch at June 23, 2019 05:01 PM (fuK7c)

It's all raw which means it's all crapola. Raw means worms and death or at least a week on the thunder bucket.

God gave us fire for a reason........use it.

Posted by: Hairyback Guy at June 23, 2019 05:42 PM (Z+IKu)

242 sugar on my popcorn.

-

We discovered the little Flavored salt shakers by the microwave popcorn recently. Some are very good. Try the kettle corn if you like that taste.

Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:43 PM (Lwfjs)

243 USDA must have been better then or Salmonella poisoning just wasn't reported as much.

Posted by: Can't resist temptation at June 23, 2019 05:37 PM (2DOZq)
---
and the slaughtering was being done by Americans who gave a shit about their j*b, instead of illegals who wipe their ass, then throw the used paper into the corner, because that's how you do it at home, and only maricons wash their hands, pinche gringo puto.

Posted by: redc1c4 at June 23, 2019 05:44 PM (tKIE9)

244 I can't speak for the brain eating whatever, but I've read that, other than poorly handling chicken and shellfish, it's really hard to get sick from raw meat these days.

Sounds about right. Last time I got a no-foolin', tear-your-guts-out, wonder-if-I-was-gonna-die case of food poisoning, it was from the bagged salad that had set in the refrigerator a few days too long.

Posted by: Additional Blond Agent, STEM guy at June 23, 2019 05:44 PM (7s3Gx)

245 Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:42 PM (Lwfjs)

You would think but every month there is some recall of ground beef. Also I'm thinking back to the incidents which caused the big warning of not to order hamburgers rare.

Posted by: Can't resist temptation at June 23, 2019 05:45 PM (2DOZq)

246 226
I checked and smoker does come with a meat probe (and a remote). It's 40" with a big viewing window.

That's good for the brisket. It will be tough if you don't get it up around 200F. Doesn't matter for ribs. Chicken if it worries you. I cook the crap out of my chicken because I don't like the fat and veins. Good for other beef roasts too. I think amazingribs has one I've used where you take a roast to 115F ? iirc and then blast it on the grill to 125F. Very helpful tool for me.

Posted by: dartist at June 23, 2019 05:45 PM (K22Va)

247 At 7:30 Mass this morning there was a young family with eight children, all dressed like young gentlemen and ladies, the girls in chapel veils. Things like this make me think there's hope for the world.
Posted by: Hadrian the Seventh at June 23, 2019 05:24 PM

In front of me was a former student and chip-off-the-old-blockette little boy. It's always good to see, isn't it?

Posted by: NaughtyPine at June 23, 2019 05:45 PM (/+bwe)

248
The tricky part is controlling it.
Posted by: Moron Robbie, the Return of Moron Robbie, now in theaters at June 23, 2019 05:40 PM (Lwfjs)

--------

If not properly controlled a chain reaction might develop that could disrupt the entire space-time continuum.

Posted by: Doc Brown at June 23, 2019 05:45 PM (9SkN+)

249 I have things to wrap up on Rav. I haven't decided if I'll leave yet. Someone should keep an eye on their descent into "wokeness".

Posted by: Notsothoreau at June 23, 2019 05:46 PM (Lqy/e)

250 My GF's favorite summertime food is rice, Korean gochujang paste and other stuff wrapped in a leaf of lettuce. Basically your Poke but she doesn't like raw fish so much.

In the past for me she would get cooked chicken to add into it, but I will have to get her the steamed crab and edame and such to add in.

Posted by: Kindltot at June 23, 2019 05:46 PM (hSQmw)

251 Didn't have enough fresh chives for my dip so added dried, over did it a bit. But luckily only did a little ramekin cup so next sitting can add more cheese.
Now you mentioned thermometers, hamburger was barely not pink.

Posted by: Skip at June 23, 2019 05:47 PM (BbGew)

252 Well.
Damned sure I'm not asking that dude selling grilled cheese for a slice of tomato!

Posted by: Diogenes at June 23, 2019 05:47 PM (axyOa)

253 Actually I was referring to LaGrange, Texas, between Columbus and Bastrop. Along the way is Hruska's Bakery in Ellinger. Yum!

Oops, sorry. I should get down there one day for the Bbq.

Posted by: dartist at June 23, 2019 05:47 PM (K22Va)

254 So how do you no raw fish wimps feel about raw cow?
Carpaccio, steak tartare? Bites of hamburger before it goes on the grill?
Posted by: Bandersnatch at June 23, 2019 05:01 PM

No, thanks. I don't eat rare meat even when it came from cousin's farm. Not to mention, it's just fantastic to grill.

Posted by: NaughtyPine at June 23, 2019 05:48 PM (/+bwe)

255 249: Seems this story has gotten out. I favor the "get woke go broke" model. How much more "woke" can the get? They have pride flags all over, banned Trump comments (positive ones, but the Trump voodoo doll patterns and Bernie hats stay), maybe they need knitted rainbow dick warmers?

Posted by: CN at June 23, 2019 05:48 PM (U7k5w)

256 I recently made some breakfast sausage and bacon from the wild sow I killed two weeks ago. Good stuff, although the bacon turned out a bit salty.

Posted by: WVinMN at June 23, 2019 05:49 PM (pV4s0)

257 Posted by: Kindltot at June 23, 2019 05:46 PM (hSQmw)

Lettuce wraps at PF Changs.

Posted by: Can't resist temptation at June 23, 2019 05:49 PM (2DOZq)

258 232
Joe Sestak is another Democrat puppet, think Creepy Joe without the creepyness

Posted by: Skip

Not possible. The creepyness is an integral part of who Biden is.

Posted by: pep at June 23, 2019 05:49 PM (T6t7i)

259 No, thanks. I don't eat rare meat even when it came from cousin's farm.

A well cooked steak should have a fighting chance at getting up and running away.

Posted by: Bandersnatch at June 23, 2019 05:49 PM (fuK7c)

260 I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.

Posted by: NaughtyPine at June 23, 2019 05:50 PM (/+bwe)

261 Well.
Damned sure I'm not asking that dude selling grilled cheese for a slice of tomato!
Posted by: Diogenes at June 23, 2019 05:47 PM (axyOa)

Hahaha....yup. I would go up and say "Grilled cheese please and can I get a to, tom, toma, can I get an extra napkin?"

Like Chris Rock and the ribs.

Posted by: Hairyback Guy at June 23, 2019 05:50 PM (Z+IKu)

262 OK, true confessions time. Who among the Masterbuilt electric smoker owners actually cleans the damn thing in a timely fashion? I mean, as opposed to the next time you're ready to use it, and the walls are covered with white fuzz.

Posted by: pep at June 23, 2019 05:50 PM (T6t7i)

263 Get your best Sean Connery voice in your head and say "Goulash".

Posted by: weft cut-loop at June 23, 2019 05:51 PM (DrqHq)

264 I'm making homemade sauerkraut,

How does that happen? I guess vinegar would pickle it, but doesn't sauerkraut ferment?

Posted by: Bandersnatch at June 23, 2019 05:51 PM (fuK7c)

265 I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.
Posted by: NaughtyPine at June 23, 2019 05:50 PM (/+bwe)

You need a pressing stone, probably. Also need to mash the air out of it.

Posted by: hogmartin at June 23, 2019 05:52 PM (t+qrx)

266
Conversation at Schloss Hadrian:

Me: "I think the lamb is ready."
Her Majesty (from bedroom): "Check the temperature. It should be 180."
Me: *checks, sees it's 165* "We're good!*

Posted by: Hadrian the Seventh at June 23, 2019 05:52 PM (Wx/+I)

267 Went to my neighborhood farmers' market this morning. Almost bought some skate. I didn't when told it was in the shark family and would have to be cooked no later than tomorrow as it does not last. Maybe next time, after I've looked up some recipes and have all the ingredients already purchased.

Posted by: RickZ at June 23, 2019 05:53 PM (Y8PSl)

268 How does that happen? I guess vinegar would pickle it, but doesn't sauerkraut ferment?
Posted by: Bandersnatch at June 23, 2019 05:51 PM (fuK7c)

Salt brine, not vinegar. The lactobacilli to start it are on the vegetables and just need the right proportion of brine to hold back the other bugs.

Posted by: hogmartin at June 23, 2019 05:53 PM (t+qrx)

269 260
I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.

The recipe I use is 3 tbs. of salt for 5 lbs. of chopped cabbage. Mush it up with your hands and pound it a little and it makes it's own juice. Maybe pound it down more?

Posted by: dartist at June 23, 2019 05:53 PM (K22Va)

270 I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.
Posted by: NaughtyPine

Add more brine.

Posted by: weft cut-loop at June 23, 2019 05:54 PM (DrqHq)

271 I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.
Posted by: NaughtyPine at June 23, 2019 05:50 PM (/+bwe)

Slap hot iron to it.

Posted by: hogmartin at June 23, 2019 05:54 PM (t+qrx)

272 You need a pressing stone, probably. Also need to mash the air out of it.

You.....animal.

Posted by: Giles Corey at June 23, 2019 05:54 PM (T6t7i)

273 What is that home made sauerkraut to be paired with?

Posted by: Can't resist temptation at June 23, 2019 05:54 PM (2DOZq)

274
I like radishes.

Posted by: Soothsayer at June 23, 2019 05:54 PM (22ePV)

275
You need a pressing stone, probably. Also need to mash the air out of it.
Posted by: hogmartin

This is better advice.

Posted by: weft cut-loop at June 23, 2019 05:55 PM (DrqHq)

276 Bummer...missed out on this thread...

Belleville Meat Market in, wait for it... Bellville, Texas...

Excellent sausage

Posted by: Anon a mouse at June 23, 2019 05:55 PM (6qErC)

277
What is that home made sauerkraut to be paired with?

Liver and a nice Chianti.

Posted by: dartist at June 23, 2019 05:56 PM (K22Va)

278 Salt brine, not vinegar. The lactobacilli to start it are on the vegetables and just need the right proportion of brine to hold back the other bugs.

The thing I like about humans is that we figured stuff like that out without understanding the biochemistry.

"It needs a pinch more salt. That's what killed Uncle Olaf".

And the trial and error of finding which mushrooms to eat...

Posted by: Bandersnatch at June 23, 2019 05:56 PM (fuK7c)

279 274: Me too, the local CSA has a beautiful variety, so I get there right when they open.

Posted by: CN at June 23, 2019 05:56 PM (U7k5w)

280 What is that home made sauerkraut to be paired with?
Posted by: Can't resist temptation

Hot dogs, kielbasa, sammiches, hash, taters n' hash...

Posted by: weft cut-loop at June 23, 2019 05:57 PM (DrqHq)

281 Sauerkraut is great mixed up in mashed taters.

Posted by: Bandersnatch at June 23, 2019 05:57 PM (fuK7c)

282 And the trial and error of finding which mushrooms to eat..."

It's the white one, or...

Hey, what did he eat again?

Posted by: Anon a mouse at June 23, 2019 05:57 PM (6qErC)

283 shrimp n' hash, hash n' hash, corned hash...

Posted by: weft cut-loop at June 23, 2019 05:58 PM (DrqHq)

284 And the trial and error of finding which mushrooms to eat...

Posted by: Bandersnatch

That one, good.

That one, no good. Thag turn green and shrivel up like prune.

That one, don't know. Og sure seem happy all the time, though.

Posted by: mikeski at June 23, 2019 05:58 PM (P1f+c)

285 I don't like sauerkraut at all but it brings back pleasant memories of my father who loved it and had to have it with his hotdogs and ham.

Posted by: Can't resist temptation at June 23, 2019 05:58 PM (2DOZq)

286 Sauerkraut and kimchi are great for heartburn too.

Posted by: dartist at June 23, 2019 05:59 PM (K22Va)

287
Belleville Meat Market in, wait for it... Bellville, Texas...

Excellent sausage

Posted by: Anon a mouse at June 23, 2019 05:55 PM (6qErC)

Prasek's Smokehouse, Hillje, TX.

Posted by: Hadrian the Seventh at June 23, 2019 05:59 PM (Wx/+I)

288 "It needs a pinch more salt. That's what killed Uncle Olaf".
Posted by: Bandersnatch at June 23, 2019 05:56 PM (fuK7c)

It gets better! The folk method for the right brine proportion is: just enough so that a raw egg will float.

Posted by: hogmartin at June 23, 2019 05:59 PM (t+qrx)

289 Not seeing much on, Top Gun , Kelly was hot then.

Posted by: Skip at June 23, 2019 05:59 PM (BbGew)

290 289 Not seeing much on, Top Gun , Kelly was hot then.
Posted by: Skip at June 23, 2019 05:59 PM (BbGew)

And not a lesbian.

Posted by: Can't resist temptation at June 23, 2019 06:00 PM (2DOZq)

291 during the snows i helped wrap a whole beef. lots of saws, and grinders involved. cube steak, burger and different cuts of steak and such. fun stuff.

Posted by: trapper's girl at June 23, 2019 06:01 PM (4fOQa)

292 Sauerkraut and kimchi are great for heartburn too.
Posted by: dartist

Oh, oh, oh! One of my favorite Japanese pub foods is buta-kimchi. It's pork and kimchi. Awesome stuff. Super messy and sour.

Posted by: weft cut-loop at June 23, 2019 06:02 PM (DrqHq)

293 One nice thing about the Midwest is shelves, nay pyramids, of sauerkraut at the stores. It's not a few dusty forlorn cans on the bottom shelf hidden behind the hoppin' john and succotash like here.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 06:03 PM (kQs4Y)

294 44 Thought about trying BR coffee.

..

If you're into grossly over paying for coffee.

But they have pics of guns n stuff.

Uh huh.

Posted by: WUT at June 23, 2019 06:07 PM (MAstk)

295 290 289 Not seeing much on, Top Gun , Kelly was hot then.
Posted by: Skip at June 23, 2019 05:59 PM (BbGew)

And not a lesbian.
Posted by: Can't resist temptation at June 23, 2019 06:00 PM (2DOZq)

____

I'm pretty sure she was a lesbian then as well. lol

Posted by: AOC at June 23, 2019 06:09 PM (FiUMj)

296 Skate wings make the best fish and chips. Tastes very much like scallops.

Posted by: Mondegreens at June 23, 2019 06:09 PM (K1IUD)

297 I usually gert whatever is on sale, like wine you get what you pay for.

Posted by: Skip at June 23, 2019 06:09 PM (BbGew)

298 Sausage?

Who ever brought that venison sausage to the PacNWMoMe last month that chef Mark grilled up, I want to personally thank you.

I've had a lot of sausage over the years made from venison. Some good, some pretty bad.

This was a crafted tube of goodness. There was just enough added fat to go with the perfect seasoning mix.

In a word, Glorious.

Posted by: LeftCoast Dawg at June 23, 2019 06:10 PM (sy5kK)

299 Ssusshi, Yess!

Posted by: Gollum at June 23, 2019 06:10 PM (geIq4)

300 Sausage?

Ugh yeah!!!

Posted by: Butt-gig at June 23, 2019 06:12 PM (MAstk)

301 Kielbasa bake:

Handful of sauerkraut, double-washed, squeezed dry
Kielbasa x2
Carrots, par-boiled
Green Beans, steamed 90% done
Waxy potato slices, steamed 90% done
Apple sauce 12 oz
Chicken stock, 6 oz
Caraway seeds, pinch, toasted

Add the sauerkraut to a roasting pan, carrots, green beans, applesauce, caraway, stock, then the kielbasa, then the potatoes.

Spray with oil, salt, and cover with foil. Put it in an oven at 350 for 45 min.

Remove foil and put the pan under a broiler on high for another 10 to 20 min. Stand by in case of fire.

Serve with black bread and roasted garlic.

Posted by: weft cut-loop at June 23, 2019 06:12 PM (DrqHq)

302 299 Ssusshi, Yess!
Posted by: Gollum at June 23, 2019 06:10 PM (geIq4)

---------

What's taters, precious?

Posted by: Duke Lowell at June 23, 2019 06:13 PM (gC2IV)

303 One nice thing about the Midwest is shelves, nay pyramids, of sauerkraut at the stores. It's not a few dusty forlorn cans on the bottom shelf hidden behind the hoppin' john and succotash like here.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 06:03 PM (kQs4Y)

My dad noticed that the Meijer brand kraut in bags was a different texture than it used to be and wrote a detailed letter of complaint to Meijer. In doing so, he uncovered some secret corrupt scheme to... do something with selling sauerkraut from a different supplier, for reasons. I can't remember. The upshot was he got a personal letter from the head buyer at Meijer and a bunch of coupons for free sauerkraut and now he could fill his bathtub with Meijer brand sauerkraut every week for a year and not pay a dime. He did the same thing with Meijer pretzels, too, and again he ended up with enough pretzels to last pretty much forever.

It's good to have hobbies, I guess.

Posted by: hogmartin at June 23, 2019 06:14 PM (t+qrx)

304 Tastes very much like scallops."

Yep.

/low rent "scallop" sellers...

Posted by: Anon a mouse at June 23, 2019 06:14 PM (6qErC)

305 What's tater sausage, Precious?

Posted by: Gollum at June 23, 2019 06:16 PM (geIq4)

306 * add brown sugar if the fam doesn't like sour dishes.

Posted by: weft cut-loop at June 23, 2019 06:16 PM (DrqHq)

307 No doubt good pot roast can be prepared, but I've never come across any.

Posted by: Hadrian the Seventh at June 23, 2019 05:33 PM (Wx/+I)

The secret is to sear it, then cook it with liquid, slowly, for about an hour to an hour and a half, or so.

The searing keeps it from going grey, and the liquid keeps it moist.

put in the veggies at about the 1/2 hour before finishing mark to allow them not to be cooked into paste.

Unless you have a pressure cookier, then you want to sear and cook at 15 lbs for about 30 minutes

Posted by: Kindltot at June 23, 2019 06:16 PM (hSQmw)

308 I added more brine. Thanks, everyone!

I'm not making a big batch (aka the crock with a heavy plate to mash down). I just received two Lekue jars with the silicone push-down-thingies (scientific name) and am trying the out.

"One nice thing about the Midwest is shelves, nay pyramids, of sauerkraut at the stores. It's not a few dusty forlorn cans on the bottom shelf hidden behind the hoppin' john and succotash like here.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 06:03 PM

But I can never find the kind with apples and the sweet red cabbage kind is hard to find in my area. It sure tastes good with everything, though.

Posted by: NaughtyPine at June 23, 2019 06:17 PM (/+bwe)

309 Weft-cut Loop, that sounds terrific!

Posted by: NaughtyPine at June 23, 2019 06:19 PM (/+bwe)

310 I do not get the hate for andouille. It is great.

Posted by: R Daneel at June 23, 2019 06:20 PM (IL6PC)

311 Kindletot!

Agree on the searing.

I take the meat out and saut� onion, celery and carrots, then add a can of stewed tomatoes, bay leaf, stock, fed wine and potatoes. Bring to a simmer on the stove and then into a 350 degree oven for three hours.

Hasn't failed me yet. House smells gooooood.

Posted by: Nurse ratched at June 23, 2019 06:21 PM (PkVlr)

312 I've never tried Black Rifle coffee, but it sounds like a good product.

But there is nothing like coffee that was roasted 24 hours ago (48 hours for dark roasts), grinding it, and steeping it with just-short-of-boiling water.

If you have a local coffee roaster, do yourself a favor and check them out. Buy a pound or two.

Freshly roasted coffee is not unlike freshly baked bread.
Once baked, the bread gives off that fantastic, mouth-watering smell for a few hours. Coffee does a similar thing for 4 or 5 days.

What is going on is that after the cooking or baking, the finished product is "de-gassing" - expelling the carbon atoms, that is what you smell. The reaction is so strong, the heavy oxygen atoms in the atmosphere cannot pierce this invisible veil to sink in.

After the de-gassing stops, the oxygen molecules start to penetrate the bread (or coffee beans) and they start going stale.

Freshly roasted coffee can be compared to freshly baked bread in this way.

Or just like fish, once it is been exposed to oxygen long enough, it can't be brought back to fresh ever again.

Your local coffee roaster has all the details.

Posted by: LeftCoast Dawg at June 23, 2019 06:21 PM (sy5kK)

313 They are letting sleestacks run for office? I thought you had to at least be human. Oh, wait never mind...

Posted by: lin-duh at June 23, 2019 05:34 PM (

Just watched Season 1, Ep. 1.

Also contacted Ravelry. They will not be pleased with my comments.

Posted by: Infidel at June 23, 2019 06:22 PM (xzK3J)

314 No doubt good pot roast can be prepared, but I've never come across any.

Posted by: Hadrian the Seventh

Once again; pot roast depends entirely on the quality of the meat.

If'n your cookin' a piece of discount remainder 'roast', like cross-rib roast, you will always get a bad result.

Good roasts require a good, authentic roast cut. Period.

The only thing needed after is a slow and low braise with exchanged veggies and some acid, like a good wine, and some rich broth that gets refreshed with boiling water.

Posted by: weft cut-loop at June 23, 2019 06:22 PM (DrqHq)

315 sort of on topic:

watching a rerun of the original "price is right" (c.1960) and they offer some impressive prizes - a grand piano, a new kitchen, a thunderbird, a new house in coral gables (!) and just now, a fully functioning chicken delight restaurant on la cienega.

so i googled "chicken delight" and all of the restaurants in l.a.that came up are indian or japanese.

the only chicken delights left are in manitoba, apparently.

Posted by: musical jolly chimp at June 23, 2019 06:24 PM (Pg+x7)

316 Nurse, the red wine and the bay leaf absolutely make a great pot roast.

I don't add the tomatoes though, just extra whole cloves of garlic.

Posted by: Ben Had at June 23, 2019 06:25 PM (z02nf)

317 It's good to have hobbies, I guess.
Posted by: hogmartin at June 23, 2019 06:14 PM (t+qrx)
---
I can't wait to be a cranky old fartess and write angry letters.

When you said "a new supplier" I had a Breaking Bad flash of your dad accidentally getting the fake kraut bags used to smuggle meth across state lines.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 23, 2019 06:25 PM (kQs4Y)

318 311 Kindletot!

Agree on the searing.

I take the meat out and saute onion, celery and carrots, then add a can of stewed tomatoes, bay leaf, stock, fed wine and potatoes. Bring to a simmer on the stove and then into a 350 degree oven for three hours.

Hasn't failed me yet. House smells gooooood.
Posted by: Nurse ratched at June 23, 2019 06:21 PM (PkVlr)

Hey!

I do nearly the same thing - except the veggies that go soft go in the last half hour (small potato chunks cook quickly).

Except I use red wine for the meat, and the fed wine is what I do for myself.

Posted by: LeftCoast Dawg at June 23, 2019 06:26 PM (sy5kK)

319
For some reason, some of the wisdom imparted by Steve Allen is once again being discussed now.

https://www.youtube.com/watch?v=ZVQpJ3qx6tA

Good stuff. Nothing you don't know already, but maybe you know a young parent or a young dummy who needs to hear some Wisdom...

Posted by: Soothsayer at June 23, 2019 06:27 PM (QU9hs)

320 What is that home made sauerkraut to be paired with?
Posted by: Can't resist temptation at June 23, 2019 05:54 PM

Kielbasa or smoked beef sausage. It won't be ready until next week.

Posted by: NaughtyPine at June 23, 2019 06:28 PM (/+bwe)

321 314 No doubt good pot roast can be prepared, but I've never come across any.

Posted by: Hadrian the Seventh

Once again; pot roast depends entirely on the quality of the meat.

If'n your cookin' a piece of discount remainder 'roast', like cross-rib roast, you will always get a bad result.

Good roasts require a good, authentic roast cut. Period.

Boneless Chuck Roast for the win!

Posted by: LeftCoast Dawg at June 23, 2019 06:28 PM (sy5kK)

322 I do nearly the same thing - except the veggies that go soft go in the last half hour (small potato chunks cook quickly).

Except I use red wine for the meat, and the fed wine is what I do for myself.
Posted by: LeftCoast Dawg

Exchanged veggies; remove the whole carrots and other veg T- 1hour, and add the fresh veg for the remaining time.

Save and mash the removed veg for breakfast fritters.

Posted by: weft cut-loop at June 23, 2019 06:28 PM (DrqHq)

323 Sometimes I leave half of the potatoes out and add a package of porcini mushroom ravioli.

Posted by: Ben Had at June 23, 2019 06:29 PM (z02nf)

324 Not cooking tonight. Taking the fam out for Mrs Franpsycho's birthday. I will have pasta with oil and pepper.

Posted by: San Franpsycho at June 23, 2019 06:30 PM (EZebt)

325 Raw fish. Sushi.

Well, I guess some folks do like to use two words, or furrin' words to describe something that only takes one.
Makes em sound all sophisticated and stuff. A europeein thing?

Around here we just call it bait.

Posted by: midwestern at June 23, 2019 06:30 PM (ubFZv)

326 Yum, grilled cheese. And as everyone should know the bread should slathered with light coat of real mayo instead of butter.

Posted by: olddog in mo at June 23, 2019 06:31 PM (2iPx5)

327 PBJs for dinner!

Posted by: Weasel at June 23, 2019 06:32 PM (MVjcR)

328 I'd like to ask the grilled cheese truck guy if I can have one with Camembert on a brioche.

Posted by: Bandersnatch at June 23, 2019 06:34 PM (fuK7c)

329 LCD!

Heh

I like to fiddle around with spices too. Sometimes I add cumin and cayenne.

Sometimes it's fish sauce and cinnamon.

Always get eaten and is better the day or two after.

Posted by: Nurse ratched at June 23, 2019 06:34 PM (PkVlr)

330 >>Around here we just call it bait.

>>Posted by: midwestern

Around you, it is.

Not that many tuna swimming around Kansas.

Posted by: JackStraw at June 23, 2019 06:34 PM (PxX58)

331 Sauerkraut with pulled pork and mashes is a New Year's day dinner around here but no reason you can't have it anytime.

Posted by: Skip at June 23, 2019 06:35 PM (BbGew)

332 For some reason, some of the wisdom imparted by Steve Allen is once again being discussed now.

Timeless. I'm proud to have been raised by that generation.

Posted by: dartist at June 23, 2019 06:36 PM (K22Va)

333 324 Not cooking tonight. Taking the fam out for Mrs Franpsycho's birthday. I will have pasta with oil and pepper.
Posted by: San Franpsycho at June 23, 2019 06:30 PM (EZebt)

In the last few years when I enjoy a pasta dish, I have been ordering the Sangiovese as my red of choice on the side. Come to think of it, Sangiovese goes darned good with pot roast or steak, too, although it is usually a Cab or a Merlot for me.

Washington state has been growing some great examples of it in the last decade, and it will go toe to toe with anything from that boot-looking country.

Posted by: LeftCoast Dawg at June 23, 2019 06:36 PM (sy5kK)

334 PBJs for dinner!
Posted by: Weasel at June 23, 2019 06:32 PM (MVjcR)

One of our interns got bored with the argument over where to go for lunch, so she pulled a can of beefaroni out of her bag and ate it cold, out of the can, right there in the operations center. You would have been proud.

Posted by: hogmartin at June 23, 2019 06:36 PM (t+qrx)

335 313: Good for you, but they're a slimy bunch and will probably feel more justified. People on the net have been nattering about how it's a "free site" and that the owners won't suffer if membership falls. FB is a free site too, conservatives need to quit. They sell access to knitters, it will be less valuable with fewer of us.

Posted by: CN at June 23, 2019 06:37 PM (U7k5w)

336 I'm making homemade sauerkraut, but the measurements seem off. The water liquid isn't even covering all the veggies.
Posted by: NaughtyPine at June 23, 2019 05:50 PM (/+bwe)

My recipe is:
Use wide mouth jars if you can: take an outside leaf and cut several rounds the size of the mouth of a large mouth jar. You will use this as an overpatch to keep any mold from the rest of your cabbage when you are ageing it.

mix 1-3/4 lbs of shredded cabbage (and carrots if you like) with 2 Tbsp salt in a bowl and let sit for 30-60 minutes to make brine.

Pack into 2 quart jars. I like to put in red pepper and garlic at this time.

There should be enough brine made to cover the kraut by this time. You can add water if you need to. Place over this one or two or all of the cut leaves by pushing them down throu the mouth to be against the shredded cabbage. The brine should cover anything and be about an inch down from the mouth of the jar

Screw a canning lid and ring onto the jar, gently, and put it aside. I leave it on the drainboard for the sink to catch any boil over, and I burp it once a day. In a week you can start eating it, or you can put it in the fridge to ferment further.

If you use red cabbage you can tell when it is good to go because it changes from a reddish color to a sort purplish color.

Posted by: Kindltot at June 23, 2019 06:37 PM (hSQmw)

337 310 I do not get the hate for andouille. It is great.

You must be new here. Opinions on the food thread are absolutist and strongly held. Makes for interesting lurking.

Posted by: Pod Hamp at June 23, 2019 06:37 PM (RBFmA)

338 I was sure this was about poke salat. Too bad, there's plenty of the stuff about.

I'll offer this recipe, includes, of course, bacon:

http://tinyurl.com/y5fzrzy5

Posted by: Mike Hammer, etc., etc. at June 23, 2019 06:38 PM (2kj6M)

339 You must be new here. Opinions on the food thread are absolutist and strongly held.
Posted by: Pod Hamp at June 23, 2019 06:37 PM (RBFmA)

You could not be more wrong if you tried.

Posted by: hogmartin at June 23, 2019 06:38 PM (t+qrx)

340 Totally OT but I'm completely jazzed!

Out in thee yard and just got overflow by a P-40!!!
Beautiful airplane!!!

Posted by: Diogenes at June 23, 2019 06:41 PM (axyOa)

341 Good grief just lost power again for about an hour and a half. Last night we lost it for 2 hours. Last night it was storming but it wasn't doing anything a little while ago. This has been an ongoing problem since we moved here 11 years ago.

Posted by: Jewells45 at June 23, 2019 06:41 PM (dUJdY)

342 327 PBJs for dinner!
Posted by: Weasel at June 23, 2019 06:32 PM (MVjcR)

Creamy or chunky?

Actually, it's ok either way, I'm just bored.

I just want to start a new version of mustard or ketchup on your hot dog fight.

Posted by: LeftCoast Dawg at June 23, 2019 06:41 PM (sy5kK)

343 Totally OT but I'm completely jazzed!
Out in thee yard and just got overflow by a P-40!!!
Beautiful airplane!!!
Posted by: Diogenes at June 23, 2019 06:41 PM (axyOa)

Wow! Nice Dio!.....

Posted by: Hairyback Guy at June 23, 2019 06:42 PM (Z+IKu)

344 I love extra funky peanut butter

Posted by: Nurse ratched at June 23, 2019 06:43 PM (PkVlr)

345 Raw fish. Sushi.

Well, I guess some folks do like to use two words, or furrin' words to describe something that only takes one.
Makes em sound all sophisticated and stuff. A europeein thing?

Around here we just call it bait.
Posted by: midwestern

*puts on pedantric cloak*

That's the thing. Sashimi is raw. Sushi isn't always.

Tamago (yaki) isn't. It's cooked omelet on the familiar pillar of rice.

Likewise, unagi. It's fish of a kind, eel, but it's grilled and glazed. Mmm'wah! Awesome.

My fav; kapa-maki. Sour plum, cucumber, wasabi roll. Sugoku oishii.

Posted by: weft cut-loop at June 23, 2019 06:43 PM (DrqHq)

346 SHIT

Posted by: Nurse ratched at June 23, 2019 06:43 PM (PkVlr)

347 218 Hey, tolerance from the Lefties at Rav:

You have been blocked from participating in this thread

I look for the purges to start soon.
Posted by: Notsothoreau at June 23, 2019 05:34 PM (Lqy/e)

How is it that Leftist "inclusiveness" is all about excluding people?

Posted by: Emmie at June 23, 2019 06:43 PM (4HMW8)

348
Good grief just lost power again for about an hour and a half. Last night we lost it for 2 hours.

California resident?

Posted by: Hadrian the Seventh at June 23, 2019 06:43 PM (Wx/+I)

349 I'm definitely in the pro-andouille camp. What's not to like about it?

Posted by: Trimegistus at June 23, 2019 06:43 PM (BpS6n)

350 Opinions on the food thread are absolutist and strongly held. Makes for interesting lurking.

Posted by: Pod Hamp at June 23, 2019 06:37 PM (RBFmA)

Strong opinions?

Lima beans are the devil's food. They should be banned in any civilized country.

Now that's not a 'strong opinion', that's a fact.

Posted by: RickZ at June 23, 2019 06:43 PM (Y8PSl)

351 341
Good grief just lost power again for about an hour and a half. Last
night we lost it for 2 hours. Last night it was storming but it wasn't
doing anything a little while ago. This has been an ongoing problem
since we moved here 11 years ago.

I had the same problem and invested in a generator. Haven't lost power since.

Posted by: dartist at June 23, 2019 06:43 PM (K22Va)

352 Creamy or chunky?

Processed or the natural kind where the oil separates and you need a mason's trowel to mix it back in?

Posted by: Bandersnatch at June 23, 2019 06:44 PM (fuK7c)

353 You must be new here. Opinions on the food thread are absolutist and strongly held.
Posted by: Pod Hamp at June 23, 2019 06:37 PM (RBFmA)

You could not be more wrong if you tried.
Posted by: hogmartin at June 23, 2019 06:38 PM (t+qrx)

This will end well.

Posted by: NaughtyPine at June 23, 2019 06:44 PM (/+bwe)

354
Only sodomites and traitors prefer creamy peanut butter.

Posted by: Hadrian the Seventh at June 23, 2019 06:45 PM (Wx/+I)

355 You must be new here. Opinions on the food thread are absolutist and strongly held.

Posted by: Pod Hamp at June 23, 2019 06:37 PM (RBFmA)

You could not be more wrong if you tried.

Posted by: hogmartin at June 23, 2019 06:38 PM (t+qrx)

Andouille atop French Toast with maple syrup?

Posted by: Vendette at June 23, 2019 06:45 PM (ZEsGh)

356 chunky jif

Posted by: trapper's girl at June 23, 2019 06:46 PM (4fOQa)

357 342 327 PBJs for dinner!
Posted by: Weasel at June 23, 2019 06:32 PM (MVjcR)

Creamy or chunky?

Actually, it's ok either way, I'm just bored.

I just want to start a new version of mustard or ketchup on your hot dog fight.

Posted by: LeftCoast Dawg at June 23, 2019 06:41 PM (sy5kK)
-------
Chunky. Super chunky.
I've tried to start the creamy vs. chunky fight before and it didn't go anywhere.

Posted by: Weasel at June 23, 2019 06:46 PM (MVjcR)

358 Lima beans are the devil's food. They should be banned in any civilized country.

Now that's not a 'strong opinion', that's a fact.
Posted by: RickZ
-------

*?!*

Lima beans, butter beans, speckled beans, navy beans. All reasons to be alive.

Posted by: Mike Hammer, etc., etc. at June 23, 2019 06:46 PM (2qPhT)

359 Always want to get a MAGA hat and go up to a Hate has no home here sign house and ask for something.

Posted by: Skip at June 23, 2019 06:46 PM (BbGew)

360 Thanks, Kindltot! I'll have to see how I like this version. The only thing strange is the Apple

Posted by: NaughtyPine at June 23, 2019 06:46 PM (/+bwe)

361 Kraft creamy peanut butter FTW!

(Available in Canuckistan)

Posted by: Vendette at June 23, 2019 06:46 PM (ZEsGh)

362 218 Hey, tolerance from the Lefties at Rav:

You have been blocked from participating in this thread

I look for the purges to start soon.
Posted by: Notsothoreau at June 23, 2019 05:34 PM (Lqy/e)

It appears this site is like the on-line version of "The View".

Posted by: LeftCoast Dawg at June 23, 2019 06:46 PM (sy5kK)

363 I believe Jewells in in Misory. Love my aos key chain.

Posted by: Infidel at June 23, 2019 06:46 PM (xzK3J)

364 Only sodomites and traitors prefer creamy peanut butter.

Posted by: Hadrian the Seventh at June 23, 2019 06:45 PM (Wx/+I)

I only use creamy peanut butter for making Chinese/Asian sauces. For eating on bread, it's chunky or go home.

Posted by: RickZ at June 23, 2019 06:46 PM (Y8PSl)

365 Lima beans are the devil's food. They should be banned in any civilized country.
Now that's not a 'strong opinion', that's a fact.
Posted by: RickZ at June 23, 2019 06:43 PM

Luxury! Try being the dingleberries.

Posted by: Brussels Sprouts at June 23, 2019 06:46 PM (DMUuz)

366 310 I do not get the hate for andouille. It is great.

This is usually due to confusion between andouille sausage and andouillette.
The former is scrumptious, the latter is basically a pig's colon, and smells and tastes like it.

Posted by: pep at June 23, 2019 06:47 PM (T6t7i)

367 Oh, and peanut butter and honey sandwiches. Forget jam and jelly.

Posted by: Vendette at June 23, 2019 06:48 PM (ZEsGh)

368 Lima beans, butter beans, speckled beans, navy beans. All reasons to be alive.

Posted by: Mike Hammer, etc., etc. at June 23, 2019 06:46 PM (2qPhT)

For the love of God, man, do not lump navy beans in with lima beans!

Posted by: RickZ at June 23, 2019 06:48 PM (Y8PSl)

369 Well, I'm off to eat dinner (FINALLY!) and relax before bed. Have a great evening!

Posted by: NaughtyPine at June 23, 2019 06:48 PM (/+bwe)

370 354
Only sodomites and traitors prefer creamy peanut butter.
Posted by: Hadrian the Seventh at June 23, 2019 06:45 PM (Wx/+I)

---

Guess I'm both then, since I only eat creamy pb.

Posted by: SMH at June 23, 2019 06:48 PM (RU4sa)

371 NO BEANS.

Posted by: Infidel at June 23, 2019 06:48 PM (xzK3J)

372 Was going out for carry-out catfish but tornado warning issued. Wind gusts of 50-60 mph. Got wife secured in basement waiting for storm to pass. Prolly going to lose power. Might be PBJ's for supper. NTTAWWT.

Posted by: olddog in mo at June 23, 2019 06:49 PM (2iPx5)

373
Creamy or chunky?

Actually, it's ok either way, I'm just bored.

I just want to start a new version of mustard or ketchup on your hot dog fight.

Posted by: LeftCoast Dawg at June 23, 2019 06:41 PM (sy5kK)
-------
Chunky. Super chunky.
I've tried to start the creamy vs. chunky fight before and it didn't go anywhere.
Posted by: Weasel at June 23, 2019 06:46 PM (MVjcR)

Too bad.

I like your style.

Ok, then. Hmmm.

Jam, or Jelly?

Why throw away perfectly good seeds?

Posted by: LeftCoast Dawg at June 23, 2019 06:49 PM (sy5kK)

374 Chunky peanut butter and bacon sammich on toasted sourdough

Posted by: Nurse ratched at June 23, 2019 06:50 PM (PkVlr)

375 >>Luxury! Try being the dingleberries.

>>Posted by: Brussels Sprouts

Satan's dingleberries.

Posted by: JackStraw at June 23, 2019 06:50 PM (PxX58)

376
Was going out for carry-out catfish but tornado warning issued. Wind
gusts of 50-60 mph. Got wife secured in basement waiting for storm to
pass. Prolly going to lose power. Might be PBJ's for supper. NTTAWWT.

Posted by: olddog in mo at June 23, 2019 06:49 PM (2iPx5)

Tornado warning aside, I'm glad Mrs. olddog is in the basement. Better than the hospital.

Posted by: Vendette at June 23, 2019 06:51 PM (ZEsGh)

377 >>> Always want to get a MAGA hat and go up to a Hate has no home here sign house and ask for something.

We were at Whole Paycheck yesterday. Some of those people made me want to get a MAGA hat.

Posted by: fluffy at June 23, 2019 06:51 PM (dCRRg)

378 Luxury! Try being the dingleberries.

Posted by: Brussels Sprouts at June 23, 2019 06:46 PM (DMUuz)

While I loathe lima beans with the same passion that I have for commies, fresh (never frozen) Brussels sprouts are good food.

I have a recipe I created that I made one family Thanksgiving. Had ten-year-olds, including adult ten-tear-olds, wanting seconds. Even got asked for the recipe.

Posted by: RickZ at June 23, 2019 06:52 PM (Y8PSl)

379 anyone who likes laws or sausages should not see either one being made.

Posted by: redc1c4 at June 23, 2019 06:52 PM (omAHa)

380 Always want to get a MAGA hat and go up to a Hate has no home here sign house and ask for something.
Posted by: Skip at June 23, 2019 06:46 PM (BbGew)

Just kick the door down and take it, borders are racist and doors are just little borders for your house.

It's not like you'll be in imminent mortal peril from just kicking the door in there, anyway.

Posted by: hogmartin at June 23, 2019 06:53 PM (t+qrx)

381 Posted by: redc1c4 at June 23, 2019 06:52 PM (omAHa)

---

Nice hash, Peyton.

Posted by: SMH at June 23, 2019 06:53 PM (RU4sa)

382 I've never understood people who like beans of any type, let alone chalky flavorless lima beans. Gah.

My Sunday dinner: the Twenty-Seventy Swizzle. Lime, honey, brown sugar, dash aromatic bitters, dash of absinthe, Angostura rum, and 151 proof Lemon Hart rum.

Posted by: Pastafarian at June 23, 2019 06:53 PM (sgHEm)

383 367 Oh, and peanut butter and honey sandwiches. Forget jam and jelly.
Posted by: Vendette at June 23, 2019 06:48 PM (ZEsGh)

Don't forget the bananas.

Posted by: Elvis Presley at June 23, 2019 06:53 PM (sy5kK)

384 You are correct Infidel. Misory it it and thanks! Glad you like the keychain

Posted by: Jewells45 at June 23, 2019 06:54 PM (dUJdY)

385 Lima beans are the devil's food. They should be banned in any civilized country.
Now that's not a 'strong opinion', that's a fact.
Posted by: RickZ at June 23, 2019 06:43 PM
---
there's a reason *everyone* hated the Ham and Mothers C-rat.

Posted by: redc1c4 at June 23, 2019 06:54 PM (omAHa)

386 Chunky. Super chunky.

I've tried to start the creamy vs. chunky fight before and it didn't go anywhere.
Posted by: Weasel at June 23, 2019 06:46 PM (MVjcR)

either one is fine by me, but the best use is on heavy rye with chopped onion.

The second best use is for making satay.

Posted by: Kindltot at June 23, 2019 06:54 PM (hSQmw)

387 Hey! Got any grapes?

Posted by: Duck at June 23, 2019 06:55 PM (z2W2E)

388 Don't forget the bananas.

Posted by: Elvis Presley at June 23, 2019 06:53 PM (sy5kK)

Absolutely not. As in, I hate bananas.

Posted by: Vendette at June 23, 2019 06:55 PM (ZEsGh)

389 RickZ, you and me bud, we're sympatico. Love brussel sprouts, roasted til just a little crunchy at the edges. One of the few vegetables that has umami.

Posted by: Pastafarian at June 23, 2019 06:55 PM (sgHEm)

390 Olddog.. we have been having some crazy weather haven't we?? God I want to leave this state so bad. I'm tired of storms, tornado warnings, humidity, crappy winters.

Posted by: Jewells45 at June 23, 2019 06:55 PM (dUJdY)

391 Creamy PB. If I want nuts I'll buy a can of Planters.

Posted by: olddog in mo at June 23, 2019 06:55 PM (2iPx5)

392 372 Was going out for carry-out catfish but tornado warning issued. Wind gusts of 50-60 mph. Got wife secured in basement waiting for storm to pass. Prolly going to lose power. Might be PBJ's for supper. NTTAWWT.

Posted by: olddog in mo at June 23, 2019 06:49 PM (2iPx5)

Rut roh...means I'll be getting that soon.

Posted by: Tami at June 23, 2019 06:56 PM (cF8AT)

393 BLT with PB, FTW.

Posted by: Infidel at June 23, 2019 06:56 PM (xzK3J)

394 gotta go get the baby backs ready for the grill...

back for the 2nd Gub thread of the day!

Posted by: redc1c4 at June 23, 2019 06:56 PM (omAHa)

395 >>While I loathe lima beans with the same passion that I have for commies, fresh (never frozen) Brussels sprouts are good food.

You can't even have a rational debate with people like this.

It isn't even wrong. It's what come after wrong.

Posted by: JackStraw at June 23, 2019 06:56 PM (PxX58)

396 either one is fine by me, but the best use is on heavy rye with chopped onion.

What strange culture calls liverwurst peanut butter?

Posted by: Bandersnatch at June 23, 2019 06:56 PM (fuK7c)

397 Absolutely not. As in, I hate bananas.
Posted by: Vendette at June 23, 2019 06:55 PM (ZEsGh)

This right here is a good opinion. Take note.

Posted by: hogmartin at June 23, 2019 06:56 PM (t+qrx)

398 Absolutely not. As in, I hate bananas.

Posted by: Vendette at June 23, 2019 06:55 PM (ZEsGh)

Well, considering bananas no longer taste like bananas, but rather some off-flavored chemical, you aren't missing anything. I miss the good ol' days when bananas tasted like bananas.

Posted by: RickZ at June 23, 2019 06:57 PM (Y8PSl)

399 Where are you at Tami?

Posted by: Jewells45 at June 23, 2019 06:57 PM (dUJdY)

400 Liverwurst is fine, but peanut butter and onions is wonderful.

Posted by: Kindltot at June 23, 2019 06:57 PM (hSQmw)

401 Who let the Italicans in?

Posted by: Jewells45 at June 23, 2019 06:57 PM (dUJdY)

402 Old black lady on the first floor where I worked made the best bacon, egg and cheese sandwiches I have ever tasted. Never could copy them.

Posted by: dartist at June 23, 2019 06:57 PM (K22Va)

403

Posted by: pep at June 23, 2019 06:57 PM (T6t7i)

404 not me for once, whew!

Posted by: Kindltot at June 23, 2019 06:58 PM (hSQmw)

405 This right here is a good opinion. Take note.
Posted by: hogmartin at June 23, 2019 06:56 PM (t+qrx)

---

If you think so.

I love bananas.

Posted by: SMH at June 23, 2019 06:58 PM (RU4sa)

406 Oh Rick

Posted by: The Barrel at June 23, 2019 06:58 PM (fuK7c)

407 I come from Polish stock. And we most likely appropriated kolaches from Hungarians. Ours are made with a nut or poppyseed filling. Sweet yeast dough rolled out and slathered with the filling. Roll it up and let it raise. Bake, cool and dust with powdered sugar.
Sounds like the Texas treat originated with the Czechs so ours is probably a variation.

Posted by: neverenoughcaffeine at June 23, 2019 06:58 PM (5vDKw)

408 399 Where are you at Tami?

Posted by: Jewells45 at June 23, 2019 06:57 PM (dUJdY)

SEMO....St. Francois county.

Posted by: Tami at June 23, 2019 06:58 PM (cF8AT)

409 Enjoy the barrel, Rick.

Brussels sprout thrive there. Because of course they do.

Posted by: JackStraw at June 23, 2019 06:59 PM (PxX58)

410 Jewells, daughter suggested building an Ark. Bridge from Cape to IL is closed due to highwater. Had to drive 30 miles south to Sikeston to get to W.Ky.

Posted by: olddog in mo at June 23, 2019 06:59 PM (2iPx5)

411 I should call Mama Vendette and thank her for not subjecting me and my siblings to things like brussel sprouts and liver.

Posted by: Vendette at June 23, 2019 06:59 PM (ZEsGh)

412 I'd just like to point out that it wasn't me either, yet I stepped up and rectified the situation. I think this should entitle me to choosing the interior decoration next time I'm in the barrel.

Posted by: pep at June 23, 2019 06:59 PM (T6t7i)

413 Fun fact
Bananas are sterile and the main species of tree hasn't changed in over 100 years, making it susceptible to disease wiping out the majority of the fruit

Posted by: Total Control Racist at June 23, 2019 06:59 PM (z2W2E)

414 either one is fine by me, but the best use is on heavy rye with chopped onion.

What strange culture calls liverwurst peanut butter?
Posted by: Bandersnatch
-----
With a slice of tomato and mayo...

Posted by: lin-duh at June 23, 2019 06:59 PM (UUBmN)

415 >>> My Sunday dinner: the Twenty-Seventy Swizzle. Lime, honey, brown sugar, dash aromatic bitters, dash of absinthe, Angostura rum, and 151 proof Lemon Hart rum.

Sounds tasty, but too much work, including too much work at the liquor store.

Posted by: fluffy at June 23, 2019 06:59 PM (dCRRg)

416 176 I know a lady at church that refuses to drink of the chalice containing the Precious Blood of Our Lord and Savior Jesus Christ for fear of getting some disease. I tease her about it. "What! You want it in one of those tiny cups the Protestants use?"
Posted by: JAS at June 23, 2019 05:15 PM (I5SAg)
----

Almost everybody did intinction this morning (healing Sunday), which is not usual, and the result was I had to drink half a chalice of fortified wine at 8:50 in the morning. Made walking down the aisle and trying to read the hymnbook at the same time interesting...

We had a substitute priest today, and let's just say she didn't water down the wine VERY MUCH.

Posted by: Caliban at June 23, 2019 07:00 PM (QE8X6)

417 413
Fun fact

Bananas are sterile and the main species of tree hasn't changed in
over 100 years, making it susceptible to disease wiping out the
majority of the fruit

Which is happening as we speak. Some sort of banana plague is moving through the population, wiping it out.

Posted by: pep at June 23, 2019 07:00 PM (T6t7i)

418 Total Control -- so bananas multiply by cloning, like mint?

Posted by: Pastafarian at June 23, 2019 07:00 PM (sgHEm)

419 Rut roh...means I'll be getting that soon.

Posted by: Tami at June 23, 2019 06:56 PM

Shouldn't, Tami. I'm down at Kentucky Lake this weekend.

Posted by: olddog in mo at June 23, 2019 07:01 PM (2iPx5)

420 Pastafarian, I stole a roasted Brussels sprouts recipe from a restaurant. Roasted, then halfway through, adding pecans. While they cook, prepare a roasted garlic-Parmigiano Reggiano cream sauce. De-fuckin'-lish!

Posted by: RickZ at June 23, 2019 07:01 PM (Y8PSl)

421 SEMO....St. Francois county.

Ahh, okay I forgot.

Olddog.. seriously am considering it myself. This really has been a lousy spring and summer so far.

Posted by: Jewells45 at June 23, 2019 07:01 PM (dUJdY)

422 Nood

Posted by: BigZesty at June 23, 2019 07:01 PM (DK0/s)

423 Bananas are sterile and the main species of tree hasn't changed in over 100 years, making it susceptible to disease wiping out the majority of the fruit
Posted by: Total Control Racist

All avocados come from one tree in Mexico.

Posted by: weft cut-loop at June 23, 2019 07:01 PM (DrqHq)

424 Like someone said upthread, Brussel Sprouts are satan's dingleberries.

No matter how you dress them up.

Posted by: SMH at June 23, 2019 07:02 PM (RU4sa)

425 The bananas what are in danger are the "Chiquitas", which are a true monoculture. They are all genetically identical.

There are still oodles of other indigenous banana varieties across the world. It's just that the whole industry runs on Chiquitas.

Posted by: Bandersnatch at June 23, 2019 07:02 PM (fuK7c)

426 fluffy, that's a pretty simple recipe, compared to some I like to mix. I just love putting 15 or 20 minutes into a nice tiki cocktail, with a chilled glass and elaborate garnish. Heightens the anticipation.

Posted by: Pastafarian at June 23, 2019 07:03 PM (sgHEm)

427 Dinner tonight?

Chicken breast throw into a crock pot with taco seasoning and lots of salsa.

Rilly, rilly hard to screw up Messican food.

best part, is that it's very basic, not a lot of preservatives and all that booshit what makes people get all het up.

Posted by: Pug Mahon, Not a Chef at June 23, 2019 07:03 PM (VAJVe)

428 Shouldn't, Tami. I'm down at Kentucky Lake this weekend.

Posted by: olddog in mo at June 23, 2019 07:01 PM (2iPx5)

I checked the radar on TWC...got some red coming right over us about 9 pm.

Posted by: Tami at June 23, 2019 07:03 PM (cF8AT)

429 411 I should call Mama Vendette and thank her for not subjecting me and my siblings to things like brussel sprouts and liver.

Posted by: Vendette at June 23, 2019 06:59 PM (ZEsGh)

You lucky girl.

Posted by: Infidel at June 23, 2019 07:03 PM (xzK3J)

430 I'm in the minority, but I liked the ham and Lima bean C-Rat.

Posted by: Duke Lowell at June 23, 2019 07:03 PM (gC2IV)

431 The first time I had raw fish was, I gonna guess, 1985 in San Fran. I was able to gag down some red, red tuna while the film crew cheered, but only by washing it down with warm, delicious sake. It was also this New England boy's first introduction to the steamboat method of cooking fish at the table. (Also more sake.)

Posted by: Caliban at June 23, 2019 07:04 PM (QE8X6)

432 best part, is that it's very basic, not a lot of preservatives and all that booshit what makes people get all het up.
Posted by: Pug Mahon

Try boneless chicken thighs next time.

Posted by: weft cut-loop at June 23, 2019 07:05 PM (DrqHq)

433 Gross. El Burrito Jr., by chance?

Posted by: LASue at June 23, 2019 05:36 PM (wMHPW)
Super Taqueria is the most offending - cheap and the day workers swarm there because beef cheeks, jowels, goat, etc. It can be good, but the clientele are mostly third world.

The place I frequent is Tortilla house - they grill (rather than the stew-type stuff), make their own tortillas and are fastidiously clean. They only have one type of salsa in bottles (peanut/habanero) and it tends to stay put. Granted, it's a much smaller place than the ST's.

Posted by: clutch cargo at June 23, 2019 07:05 PM (sLicW)

434 I wanted to make extra carbohydrates for my elderly, underweight Folks, but opening a can of Bush's pork ' beans was all I could muster.

I haven't eaten, I'm not hungry and I'm going to take a nap.

Later, Gators!

Posted by: Slapweasel, White Enthusiast, Blond at June 23, 2019 07:05 PM (Ckg4U)

435 >>Like someone said upthread, Brussel Sprouts are satan's dingleberries.

>>No matter how you dress them up.

Ding.

Tuna is so good you can eat it as soon as you pull it out of the water as it is.

Brussels sprouts still taste like ass even when you cook them with bacon and cheese. They still taste like ass with bacon and cheese.

Posted by: JackStraw at June 23, 2019 07:05 PM (PxX58)

436 Total Control -- so bananas multiply by cloning, like mint?

***

Originally bananas were inedible, being mostly hard small seeds in a pod. People would find mutant ones where the seeds were absent and plant grafts. Eventually the mutant ones replaced the old ones.

Posted by: Total Control Racist at June 23, 2019 07:05 PM (z2W2E)

437 I have made a lot of sausage. A lot.

Pig killing is a typical winter thing in Central Europe. It stars with a live hog, live people, and booze.

It ends with a dead hog, sausage, hams, hocks and bacon in the brine to start curing, more booze and people who are technically alive but mainly passed out.

Posted by: Miklos, it's called disznovagas in Hungarian at June 23, 2019 07:06 PM (QzkSJ)

438 RickZ, that sounds awesome -- you could send it to CBD, maybe he'll include it in a future food thread.

Probably pretty keto, too. I cheat a bit (quite a bit) with cocktails, but other than that, I've been low-ish carb, since Ace first mentioned the idea.

Posted by: Pastafarian at June 23, 2019 07:06 PM (sgHEm)

439 Try boneless chicken thighs next time.
Posted by: weft cut-loop at June 23, 2019 07:05 PM (DrqHq)

Would do that, but i am the only soul in the Mahon home what likes dark meat.

Philistines.

Posted by: Pug Mahon, Not a Chef at June 23, 2019 07:08 PM (VAJVe)

440 There is a disturbance in the force, as if someone suddenly said...

Gubs!

Posted by: Pug Mahon, Not a Chef at June 23, 2019 07:12 PM (VAJVe)

441 I'm in the minority, but I liked the ham and Lima bean C-Rat.
Posted by: Duke Lowell at June 23, 2019 07:03 PM

Where were you when I so desperately needed to trade?

Posted by: Duncanthrax at June 23, 2019 07:12 PM (DMUuz)

442 Would do that, but i am the only soul in the Mahon home what likes dark meat.

Philistines.

Posted by: Pug Mahon, Not a Chef at June 23, 2019 07:08 PM (VAJVe)

On a serious note, I really do not understand the hatred for dark chicken or turkey meat. I really don't. It's still chicken or turkey, just with more flavor. Someone with some knowledge on this subject needs to explain it to me.

Posted by: RickZ at June 23, 2019 07:15 PM (Y8PSl)

443 Pug, that's so sad. Dark meat is the best. Especially chicken thighs. Nice and moist, unlike the breasteses.

Posted by: olddog in mo at June 23, 2019 07:15 PM (2iPx5)

444 I don't know why I post recipes on here. I always forget a step and nobody gives a shit, anyways.

Posted by: Slapweasel, White Enthusiast, Blond at June 23, 2019 07:24 PM (Ckg4U)

445 I don't know why I post recipes on here. I always forget a step and nobody gives a shit, anyways.
Posted by: Slapweasel, White Enthusiast

I thought your recipe for sriracha Lucky Charms with kale was pretty good.

Posted by: Miklos, omnivore at June 23, 2019 07:27 PM (QzkSJ)

446 Worked so late I missed the food thread.

I did not know pepper could burn!

I guess I better not go to that food truck...I love tomato on my grilled cheese.

Slapweasel, what step did you miss? Those mexi-fries sound really good!

Posted by: My life is insanity at June 23, 2019 08:03 PM (9p9/h)

447 Jicama tortillas are in season:

https://www.heb.com/product-detail/fresh-jicama-tortillas/1997448

Last night my wife made street tacos with pulled pork.

Yummm!

Posted by: Marooned at June 23, 2019 09:38 PM (8hRlF)

448 Born and raised in Alaska, and Alaska being a mere 5.5 hour flight from Hawaii, nearly all my forays into the Lower 48 (and by extension, the rest of this world) have been to the glorious sands of Maui and its near environs.
I'm oversimplifying, but you get the gist.

Anywho, you walk into pert near any grocer and/or Costco in the Islands and you will find God's own chosen poke, made fresh that hour from fish caught, likely that hour, and bought by you that hour to be consumed that minute and I forgot my point but damn I love me some poke.

In short, and to sum up, folk who live in Hawaii have access to poke that is better than anything you can imagine, and more readily too. Which is why I live in Florida now, apparently. Ain't life funny?

Posted by: akronin at June 23, 2019 11:22 PM (GB4f6)

449 Yummy

Posted by: Summer of Love at June 24, 2019 02:35 AM (FJrl0)

450 54 Nurse Ratched ..a little wasabi stirred up in Shoyu is divine.

Posted by: Summer of Love at June 24, 2019 02:45 AM (FJrl0)

451 56 Tami NO!
Ancient Hawaiian secret currently all trendy cool..

Posted by: Summer of Love at June 24, 2019 02:49 AM (FJrl0)

452 The work really and will need immense dedication. Take
advantage of that to your home internet small business.
Look at the competion before zeroing on a particular car
to select.

Posted by: chippy van live 22 at June 26, 2019 12:28 PM (WrMXZ)

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