Food Thread: A Little Honey, A Little Smoke, A Little Vinegar, And All's Right In The World

The photographer's name is Steve Hansen, and he is also a chef, which is sort of cheating if you ask me. The confluence of culinary artistry and skill behind the camera is obvious.

But what first caught my eye was the pairing of cheese and sweets. In this case honey and figs, but others have paired sweet jams and fruits to great gustatory effect. It doesn't make any sense, just like pairing fruit with pork doesn't make any sense, but it works.

In fact, I will eat stuff served with cheese that I would never in a million years eat on its own. Quince jelly? Awful stuff, but damn...it goes well with blue cheese! Figs? Yuck. Those little seeds are gross. But they go well with cheese (and prosciutto, but that's another Food Thread).

So what combinations are pleasing to the Horde's palate, but alone, are eh?

******
Haggis fights are the worst fights...
Scotland’s largest haggis producer wins legal battle
I love haggis. Anyone who goes anywhere near Scotland and doesn't try it is missing out on a marvelous food experience. And maybe projectile vomiting, but that is not a certainty.
******
This looks like fun! Lots of weird cookbooks with...um...interesting recipes. And a smattering of reference books and memoirs and such.
200 free ebooks about cooking, food prep, & housekeeping
Okay, I'll be honest, most of these are more interesting from a historical perspective; the recipes themselves are amusing, but nothing great.

[Hat Tip: Curmudgeon]

******
From commenter "Pete Bog" comes some great looking stuff. He asks about doing a "Wood-Fire Cooking" thread, which sounds like fun, but in the meantime take a look at what he makes. I am absolutely stealing the pork ribs in paella idea. That is brilliant, and I am pissed that I didn't know about it 25 years ago.

Since it is summer and lots of outdoor cooking is happening I wondered if I could suggest a wood-fire cooking thread? I am attaching a couple of pictures from meals we have cooked recently. One is of Paella cooked over a wood fire in our "Cowboy Cauldron" which is basically a large kettle to hold the fire with a grill. Lots of chicken thighs, Linquica sausage, shrimp, pork ribs, peas, parsley, soffrito and of course Spanish rice. We use wine and chicken stock for the simmering liquid for even richer flavor. Don't forget the paprika, chili powder and red pepper flake along with the saffron. It is a great visual and the flavor is fantastic.
The second is of chicken that was done in a wood burning pizza oven over a bed of red peppers and onions. it is also great if you add leeks and/or potatoes to the skillet. The oven is very hot so the whole bit cooks in about 35 minutes. Great wood smoke flavor and lovely in the cast iron skillet.

******
Here's a useful primer on exactly what the hell is going on in those jars and bowls and Zip-Locs and other assorted food experiments.
What’s the Difference Between Pickling, Brining, Marinating, and Curing?

[Hat Tip: Misanthropic Humanitarian]

******

Speaking of experiments, that is a four+ pound chicken after two hours and 20 minutes on the grill. I kept the temperature floating just above 300° and the results were exactly what I wanted. The chicken was tender and juicy, without even a hint of dry or overcooked meat. The best part may have been the skin, which was nice and crisp without being dried out. Next time I am going to try to keep it at a lower temperature...maybe 300° will be the upper limit. As long as the little beasties living in the flesh are killed, I am comfortable with lower temperature cooking.
Study Shines New Light on How Salmonella "Die" at Low Temperatures
I am not advocating chicken tartare, but I am also willing to bet that long and lower temepratures will kill bacteria just as efficiently and well as the accepted high-temperature cooking.

******
What the...Falafel baked egg cups...how come nobody told me about this? I love this kind of crap. Easy to make, fun to eat, and utterly forgettable. I find these kinds of recipes all of the time, make them once, or maybe if they are really good, twice, then never again, as I have moved on to some other silly but fun food.
******
Food and cooking tips, triple-cream cheeses, young wild pigs, crisp bacon (although I am moving toward less crisp), 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 05:18 PM

Comments

(Jump to bottom of comments)

1 I'm starving

Posted by: Skip at August 11, 2019 05:19 PM (BbGew)

2 I called em, but we are in the Sunday doldrums time

Posted by: Skip at August 11, 2019 05:20 PM (BbGew)

3 I might be the only poster this hour.

What do do with fresh tomatoes coming in?
Why buy bacon of course

Posted by: Skip at August 11, 2019 05:22 PM (BbGew)

4 Quince paste, manchego cheese (aged or young) and diy marconi almonds

Pure bliss

Posted by: L Ranger at August 11, 2019 05:23 PM (0FosY)

5 Wood fire cooking is interesting, I have almost unlimited wood to burn

Posted by: Skip at August 11, 2019 05:24 PM (BbGew)

6 Are you sure that's a spatchcocked chicken and not Hillary in the dressing room? It looks like Hillary.

Posted by: pep at August 11, 2019 05:24 PM (T6t7i)

7 Thirst!

Posted by: redc1c4 at August 11, 2019 05:25 PM (SXMRB)

8 Spatched chichen on a paella...looks proper

Posted by: L Ranger at August 11, 2019 05:25 PM (0FosY)

9 What do do with fresh tomatoes coming in?

Smoked, warm salsa.

Posted by: dartist at August 11, 2019 05:25 PM (K22Va)

10 A well done paella can be life altering.

Posted by: Radical Centrist at August 11, 2019 05:26 PM (8f5Gs)

11 5
I have almost unlimited wood to burn

Posted by: Skip

Paolo. Paging Paolo to the white courtesy phone.

Posted by: pep at August 11, 2019 05:26 PM (T6t7i)

12 I grill a lot: 3-5/wk winter, 5-6 summer. Why fire up the stove or oven when it's 100+ outside and the AC never shuts off?

Posted by: Beefy Meatball at August 11, 2019 05:26 PM (hr3rA)

13 Making cheesesteak sauce and onions

Posted by: Skip at August 11, 2019 05:26 PM (BbGew)

14 i have, literally, tons of #Falifornia oak wood to burn.

but i won't be using it to cook with: the tree had root rot fungus.

it'll be fine in the fireplace this winter though.

Posted by: redc1c4 at August 11, 2019 05:27 PM (SXMRB)

15 I am into savory jellies on protein these days. I put a dollop of fig preserves on our pork chops right before serving, and a dollop of pineapple/red pepper jelly on white fish before serving. I just buy the jellies at the grocery story and experiment. It's a quick gourmet touch.

Posted by: pj at August 11, 2019 05:28 PM (qlTN9)

16 And tequila right?

Posted by: The Cannibal Bob at August 11, 2019 05:28 PM (/KbV3)

17 i grill almost every single day, summer or winter.

we don't have HVAC, so the only time to really gook indoors is the late fall, winter and early spring.

Posted by: redc1c4 at August 11, 2019 05:28 PM (SXMRB)

18 oak, pecan, mesquite... might need to do another rack of ribs tomorrow...

Posted by: Beefy Meatball at August 11, 2019 05:29 PM (hr3rA)

19 I haven't smoked a single beast yet this year. I have a wood powered smoker that I'll have to fire up soon. Wood cooked is tasty.

Posted by: dartist at August 11, 2019 05:29 PM (K22Va)

20 So is falafel basically hummus?

Posted by: pj at August 11, 2019 05:30 PM (qlTN9)

21 Wood fire cooking is interesting, I have almost unlimited wood to burn

Posted by: Skip at August 11, 2019 05:24 PM (BbGew)

---
pro tip: cook only with hard wood (oak, walnut etc) not soft. (pine, etc)

but not black walnut it will make the food taste nasty.

Posted by: redc1c4 at August 11, 2019 05:30 PM (SXMRB)

22 That has to be Stilton in the top pic. It's making me hangry

Posted by: G marks the spot at August 11, 2019 05:33 PM (V0UBB)

23 I spent July in our trailer in Colorado- love waking up to 50 degrees and freezing. Of course I bring my midget grill that actually has a cast iron grill surface. Great sear, never flames up. Best $60 bucks I ever spent. Brought back some cherry wood charcoal. Never see it b4, but we'll see what's she's got.

Posted by: Beefy Meatball at August 11, 2019 05:33 PM (hr3rA)

24 Where's the dogs?

Posted by: Barack Hussein Obama at August 11, 2019 05:34 PM (NWiLs)

25 but not black walnut it will make the food taste nasty.
Posted by: redc1c4 at August 11, 2019 05:30 PM (SXMRB)
-----------

*scribbles note to self: Forget this use for damaged rifle stocks*

Posted by: blake - used pronoun salesman at August 11, 2019 05:34 PM (WEBkv)

26 "So what combinations are pleasing to the Horde's palate, but alone, are eh?"

A spoonfull of peanut butter covered with chocolate chips.

Posted by: freaked at August 11, 2019 05:34 PM (Tnijr)

27 I've never used it but read that smoking with mesquite will leave a resin or something that makes everything taste like it. True or false?

Posted by: dartist at August 11, 2019 05:34 PM (K22Va)

28 Heh, egg cups remind me of this:

https://tinyurl.com/y63sonod

Posted by: Lizzy at August 11, 2019 05:35 PM (bDqIh)

29 I have an outdoor grill that gets used every week. Usually marinated chicken, sausage, or burger patties. I make a pile of it and eat it throughout the week. Having lots of grilled protein on hand helps me to avoid carbs when I'm hungry.

Posted by: Cicero (@cicero) at August 11, 2019 05:35 PM (amw5z)

30 I've never used it but read that smoking with mesquite will leave a resin or something that makes everything taste like it. True or false?

False

Posted by: Beefy Meatball at August 11, 2019 05:36 PM (hr3rA)

31 False

Thanks, maybe I'll give it a try if I can find some.

Posted by: dartist at August 11, 2019 05:37 PM (K22Va)

32 Socorat top and bottom is key...
wood smoke if you can deliver
and quality meat, seafood and veges. Snails if you got 'em.

And technique.....

Nothing rivals a one pot dish like paella done proper

Posted by: L Ranger at August 11, 2019 05:37 PM (0FosY)

33 A spoonfull of peanut butter covered with chocolate chips.

Posted by: freaked at August 11, 2019 05:34 PM (Tnijr)

Word.

Posted by: Vendette at August 11, 2019 05:38 PM (OgGoW)

34 That chicken looks perfectly done, CBD.

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 05:39 PM (t6MX/)

35 Great picture up and for some reason the picture of the chicken which you cooked made me laugh. I guess I have a strange sense of humor.

Posted by: FenelonSpoke at August 11, 2019 05:39 PM (+0VWg)

36 Just spent a week in Colorado. The weather was divine. Low 50's at night low 70's in the day. I could live with the daily afternoon showers at those temps. Just hit the Texas state line. 96 degrees... bleh!
Ate a bunch of really bad for you food served at the Snack Shack. Really good soft serve ice cream. The place we stayed at was like"little Texas" since it was 90+% Texans.

Posted by: lin-duh at August 11, 2019 05:40 PM (WMNHl)

37 That paella and both chickens look wonderful. Went to the county fair this week. The fair food was outstanding as usual. Too good.

Posted by: washrivergal at August 11, 2019 05:41 PM (9+jnX)

38 And the chicken with the red peppers looks delicious. The one without its head look good too-only like it would have a conversation-if I had a head.

Spouse is cooking tonight. Crock pot chicken thighs with onion, carrots and- later broccoli added.

Posted by: FenelonSpoke at August 11, 2019 05:42 PM (+0VWg)

39 The grill list this week was mahi mahi (fish tacos), ribeyes, hamburgers, beercan chicken, French cut pork chops, and beef skirt fajitas. Mowed today, so the wife is heating up tamales.

Posted by: Beefy Meatball at August 11, 2019 05:42 PM (hr3rA)

40 Smoked butter on RibEye steak Yum

Posted by: AlaskaGal at August 11, 2019 05:42 PM (+sK+y)

41 35-Meant "Great picture up top....."

Posted by: FenelonSpoke at August 11, 2019 05:42 PM (+0VWg)

42 35
Great picture up and for some reason the picture of the chicken which
you cooked made me laugh. I guess I have a strange sense of humor.

Beer can chicken is even funnier. If you're not familiar you set the chicken onto a beer to cook, kinda looks like it's sitting on the throne.

Posted by: dartist at August 11, 2019 05:43 PM (K22Va)

43 Kemosabe...
You forgot xerez, a nice manzanilla or fino but i like an amontillado on the sweet side

Posted by: Tonto at August 11, 2019 05:44 PM (0FosY)

44 Posted by: L Ranger at August 11, 2019 05:23 PM (0FosY)

Manchego is great. Port Salut is also really tasty. I have gotten super spoiled now that Kroger has a specialized cheeses section with an "Under $5" basket that allows me to sample lots of different cheeses from all the different milks.

Posted by: Polliwog the 'Ette at August 11, 2019 05:45 PM (uquGJ)

45 The place we stayed at was like"little Texas" since it was 90+% Texans.

That true everywhere I went in Colorado; it's a Texas invasion. Mesa Verde, Durango, Ouray, Silverton, Pasosa Springs, and out in the bush.

Posted by: Beefy Meatball at August 11, 2019 05:46 PM (hr3rA)

46 Wood fire cooked chef extraordinaire: Francis Mallman
https://www.instagram.com/p/BxNxbcPAyHG/

(His website is down

)

Posted by: Lizzy at August 11, 2019 05:46 PM (bDqIh)

47

garrett kilt Brooke Shields?

Posted by: Soothsayer -- Fake Commenter at August 11, 2019 05:46 PM (0y2Zq)

48 Got sooo many tomatoes this year I had to learn to can. I spent a whole day canning tomato sauce and got 7 quarts. It wasn't hard just messy and time consuming. I respect my grandmother even more now!

Posted by: keena at August 11, 2019 05:47 PM (RiTnx)

49 Steak tartare, gerkins, capers, no bloody egg. salt, pepper, tobasco. On crispy melba toast. Did that last night for a party even vegetarians wanted it.

Posted by: NZFrank with a M2 at August 11, 2019 05:47 PM (bgJ0E)

50 An embarrass/food thread 2-fer.

Chopped some carrots into pulled pork chili verde yesterday.
It was good.

Posted by: DaveA at August 11, 2019 05:47 PM (FhXTo)

51 lin-duh thats sounds nice. My daughter lived in Grand Junction for a time and I just loved it. Beautiful state and her side of the mountains was perfect weather.

Posted by: Jewells45 at August 11, 2019 05:47 PM (dUJdY)

52 that first picture gave me a boner

Posted by: monkey at August 11, 2019 05:48 PM (FTPVM)

53 AIUI, mesquite burns too hot to really smoke with, and the flavor might be a tad bit overpowering as well.

even mesquite charcoal burns hotter than others.

Posted by: redc1c4 at August 11, 2019 05:48 PM (SXMRB)

54 Got the grill grate for my weber charcoal grill. Works good and so far I am impressed. Did steaks and hamburgers with zero flareups and got perfect grill marks.

Posted by: The Great White Scotsman at August 11, 2019 05:48 PM (JUOKG)

55 Posted by: lin-duh at August 11, 2019 05:40 PM (WMNHl)

You must have been up in the mountains since it's usually quite a bit warmer than that in July/August on the Front Range.

Posted by: Polliwog the 'Ette at August 11, 2019 05:49 PM (uquGJ)

56 Me too. I love crunchy figs.

Posted by: Grotto Ape at August 11, 2019 05:50 PM (Tnijr)

57 Does anyone rotisserie cook? I have been wanting to do this with a pork roast or a beef roast. Thoughts?

Posted by: Cheriebebe at August 11, 2019 05:50 PM (a4qVe)

58 48
Got sooo many tomatoes this year I had to learn to can. I spent a whole
day canning tomato sauce and got 7 quarts. It wasn't hard just messy
and time consuming. I respect my grandmother even more now!

Have you tried a tomato press that separates out the seeds and skin? I used to use a food mill and these are even easier. Still pretty messy though.

http://tinyurl.com/y6mambvj

Posted by: dartist at August 11, 2019 05:50 PM (K22Va)

59 We were at about 8500 feet. In the South Fork area.

Posted by: lin-duh at August 11, 2019 05:51 PM (WMNHl)

60 I like mustard with my biscuits mmmhmm

Posted by: Carl at August 11, 2019 05:51 PM (FTPVM)

61 Posted by: redc1c4 at August 11, 2019 05:48 PM (SXMRB)

Mesquite is definitely too strong for chicken, but decent for pork and beef.

Posted by: Polliwog the 'Ette at August 11, 2019 05:52 PM (uquGJ)

62 Only bad part was we were in a Valley so no phone service and WiFi only at the office which was about a 1/3 mile walk. Normally not and issue aside from missing y'all but husband was trying to conduct some interviews, etc.

Posted by: lin-duh at August 11, 2019 05:54 PM (WMNHl)

63 I would like to be invited for dinner at Pete Bog's house.

Posted by: bluebell at August 11, 2019 05:55 PM (aXucN)

64 Heinz 57 Chicken.
Take some 2 skinless chicken breasts, split in half.
Mix 10 oz. of Heinz 57 and 4 tablespoons of honey.
Put chicken in tupperware and pour mixture over chicken. Shake well and let sit in fridge for 3 days, shaking your chicken when you grab a beer or two.

Preheat oven to 350 degrees. Place chicken in suitable container to bake and pour mixture over chicken. Bake for an hour and a half, basting chicken with sauce in the pan.

Serve over rice and with veggie of your choice. And cold beer to wash it down with.

Now on to HH. Martini please and one swastika err I mean olive.

Posted by: Hairyback Guy at August 11, 2019 05:55 PM (Z+IKu)

65 I had a very nice dinner with old friends last night. My host made Coquille St. Jacques (scallops with mushrooms in a cream sauce). Oh, man, were they good.

I'm going to have to add them to the repertoire. Only problem is they're a fair amount of work when you're entertaining.

I found a likely looking recipe here.

https://tinyurl.com/y6jjupmx
No, I'm don't have any oven-safe scallop shells.

Here's the Ina Garten version, using gratin dishes in place of shells.

https://tinyurl.com/y2etqodd

Posted by: pep at August 11, 2019 05:58 PM (T6t7i)

66 I was on vacation last week and had a great grope-fest cheese panini, with bacon and fig jam. Yum yum yum.

I can't think of any other use for fig jam.

Posted by: bluebell at August 11, 2019 05:58 PM (aXucN)

67 Hahahaha! I don't know how"grope-fest" got in there. It autocorrected to that so I must have used it here for some reason. That was supposed to be "grilled."

Posted by: bluebell at August 11, 2019 05:59 PM (aXucN)

68 I need to do some repairs on my rotisserie...i made with some simple line welding and pop rivets with sheet metal, rebar and my motor is shot but nothing i cant repair or replace

Use only wood for the heat

This contraption could do two birds and a pork loin (two halves tied ) all in the same time.

A beautiful thing to behold

Many glorious bites came off that thing

Posted by: Lone Ranger at August 11, 2019 06:00 PM (0FosY)

69 We had a large fig tree on the side yard when we moved in. I was not familiar w the fig beyond the newton, that is other than the tree being a deciduous mess over there. We ended up taking it down as it was planted too close to, and its roots were heaving a block wall. I tried a few for taste and honestly didnt u derstand the whole fig thing.

Posted by: Emil Moresi at August 11, 2019 06:00 PM (cJos+)

70 My browser is doing some odd font adjustments on the site.

Since no one else is commenting on it, I am guessing it is just me. Or all of you do not want to admit your own incipient madness.

Posted by: Aetius451AD at August 11, 2019 06:01 PM (ycWCI)

71 66 I was on vacation last week and had a great grope-fest cheese panini, with bacon and fig jam. Yum yum yum.

I can't think of any other use for fig jam.
Posted by: bluebell at August 11, 2019 05:58 PM (aXucN)

Waitress sandwiches are better!

Posted by: Joe Biden at August 11, 2019 06:01 PM (NWiLs)

72 So is falafel basically hummus?
Posted by: pj

falafel is kind of like a baked dough ball, kind of like a fritter.

Hummus is some kind of pasty goo with rice or wheat grain. Can be flavorful, I guess, but I think it is kind of gross.

I don't much like falafel either. It just swelled up in my mouth and was hard to chew and swallon, and this was made by a friend who grew up in the Middle East.

Posted by: Winston Zedemore at August 11, 2019 06:02 PM (S6Pax)

73 Posted by: L Ranger at August 11, 2019 05:23 PM (0FosY)

Posted by: Polliwog the 'Ette at August 11, 2019 05:45 PM (uquGJ)

Manchego is better than any cheese has any right to be.

Posted by: hogmartin at August 11, 2019 06:02 PM (t+qrx)

74 Cheriebebe...

You have a rotisserie?

Posted by: Lone Ranger at August 11, 2019 06:03 PM (0FosY)

75 Since no one else is commenting on it, I am guessing it is just me.
Or all of you do not want to admit your own incipient madness.

Here too with Pale Moon.

Posted by: dartist at August 11, 2019 06:03 PM (K22Va)

76 #Clintonbodycount and clintoncrimefamily has 4 million hits.

Posted by: vivi at August 11, 2019 06:03 PM (11H2y)

77 While there are many delightful times during the year when some fruits or veggies reach peak, the season of perfect tomatoes just might be my favorite.

Some things I like to do with perfect tomatoes:

Caprese. Duh.

Scrambled eggs with tomatoes (a Chinese recipe)

Marcella Hazan's Garlic-Scented Tomato Salad (a simple concoction of tomatoes, garlic, basic, olive oil and red wine vinegar that is just impossible to stop eating)

Posted by: Splunge at August 11, 2019 06:03 PM (ed8K1)

78 Hahahaha! I don't know how"grope-fest" got in
there. It autocorrected to that so I must have used it here for some
reason. That was supposed to be "grilled."

Posted by: bluebell at August 11, 2019 05:59 PM (aXucN)

I did wonder what was going on during that vacation.

Posted by: Vendette at August 11, 2019 06:04 PM (OgGoW)

79 Here too with Pale Moon.
Posted by: dartist at August 11, 2019 06:03 PM (K22Va)

Ah ha! (*not crazy*)

Posted by: Aetius451AD at August 11, 2019 06:04 PM (ycWCI)

80 My browser is doing some odd font adjustments on the site.

Which browser?

Posted by: Additional Blond Agent, STEM guy at August 11, 2019 06:05 PM (7s3Gx)

81 Marcella Hazan's

My favorite Italian cookbook. Mine is falling apart.

Posted by: dartist at August 11, 2019 06:06 PM (K22Va)

82 Scrambled eggs with tomatoes (a Chinese recipe)
----
My mom makes this with some garlic, green onions, and sometime tofu. I like it.

Posted by: lin-duh at August 11, 2019 06:06 PM (WMNHl)

83 80 My browser is doing some odd font adjustments on the site.

Which browser?
Posted by: Additional Blond Agent, STEM guy at August 11, 2019 06:05 PM (7s3Gx)

Chrome.

Posted by: Aetius451AD at August 11, 2019 06:07 PM (ycWCI)

84 Cheesesteak was very good
I have lots of maple wood to burn, so how fancy for the burn receptacle and grill?

Posted by: Skip at August 11, 2019 06:07 PM (BbGew)

85 Ah ha! (*not crazy*)

Or we both are.

Posted by: dartist at August 11, 2019 06:07 PM (K22Va)

86 >>I have almost unlimited wood to burn

Every morning. The paolo he has this problem.

It's a curse.

Posted by: Paolo at August 11, 2019 06:07 PM (NE8ji)

87 75 Since no one else is commenting on it, I am guessing it is just me.
Or all of you do not want to admit your own incipient madness.

Here too with Pale Moon.

Posted by: dartist at August 11, 2019 06:03 PM

Ditto.

Posted by: olddog in mo at August 11, 2019 06:08 PM (ajO22)

88 Beautiful picture! Figs and honey...

Posted by: artisanal 'ette at August 11, 2019 06:08 PM (vEIlU)

89 Early OT

Chinese troops are moving into Hong Kong. One picture looks like a regiment in truck convoys. A formerly retired hardliner is now second in command of the HK police. Source Citizen Free Press.

And police violence against protesters has ramped up, with many injured. This is after stark warning to Hong Kong from the Chinese government last night.

We now return you to the bucolic and tasty Food Thread.

Posted by: NaCly Dog at August 11, 2019 06:08 PM (u82oZ)

90 >>falafel is kind of like a baked dough ball, kind of like a fritter.

It's heavily spiced and I am pretty sure there's chick peas in it, too.

Posted by: Paolo at August 11, 2019 06:09 PM (NE8ji)

91 idk bluebell, a grope fest sounds... interesting?

Posted by: Jewells45 at August 11, 2019 06:09 PM (dUJdY)

92 >>Marcella Hazan's Garlic-Scented Tomato Salad (a
simple concoction of tomatoes, garlic, basic, olive oil and red wine
vinegar that is just impossible to stop eating)
Posted by: Splunge at August 11, 2019 06:03 PM (ed8K1)

I set thick tomato slices on a plate, sprinkle with olive oil, red wine vinegar, basil, oregano and garlic, and some salt and pepper and let them sit for a bit. Is this the same as the Salad you mention?

Posted by: My life is insanity at August 11, 2019 06:10 PM (yN1D9)

93 Posted by: Aetius451AD at August 11, 2019 06:07 PM (ycWCI)

Same here. It's not just me then.

Posted by: Jewells45 at August 11, 2019 06:10 PM (dUJdY)

94 83 80 My browser is doing some odd font adjustments on the site.

Which browser?
Posted by: Additional Blond Agent, STEM guy at August 11, 2019 06:05 PM (7s3Gx)

Chrome.

Posted by: Aetius451AD at August 11, 2019 06:07 PM (ycWCI)

I'm using Chrome and it did it to me too. I hit CTRL and - to reduce the size.

Posted by: Tami at August 11, 2019 06:11 PM (cF8AT)

95 70 My browser is doing some odd font adjustments on the site.

Since no one else is commenting on it, I am guessing it is just me. Or all of you do not want to admit your own incipient madness.
Posted by: Aetius451AD at August 11, 2019 06:01 PM (ycWCI)

Me, too. Safari.

Posted by: m at August 11, 2019 06:11 PM (PKJKn)

96 Two thumbs up on rigs and cheese. And i was a kid who tagged on fig newtons

Posted by: Puddin Head at August 11, 2019 06:12 PM (QZCjk)

97 Only crop I'm swamped in is cucumbers, last year doubt I had 12 all year, picking about 6 a day for last few weeks. Wife made a pile of pickles today, giving away what I can.

Posted by: Skip at August 11, 2019 06:12 PM (BbGew)

98 Supper tonight is delayed. Ran out of gas on lake. Gas gauge was pegged at half tank. I was suspect, but not enough to get more gas. I'm a little L moron.

Posted by: olddog in mo at August 11, 2019 06:12 PM (ajO22)

99 Hummus is some kind of pasty goo with rice or wheat grain. Can be flavorful, I guess, but I think it is kind of gross.

Posted by: Winston Zedemore

Whipped chick peas.

Afternoon all.

Posted by: rickb223 at August 11, 2019 06:13 PM (LDbTO)

100 Ah ha! Tami comes through on a solution!

I kind of liked it the other way.

Posted by: Aetius451AD at August 11, 2019 06:13 PM (ycWCI)

101 94 I hit CTRL and - to reduce the size.
Posted by: Tami at August 11, 2019 06:11 PM (cF8AT)

Thanks.
But now, if you go back to the main page, there are various font sizes.

Posted by: m at August 11, 2019 06:13 PM (PKJKn)

102 100 Ah ha! Tami comes through on a solution!

I kind of liked it the other way.

Posted by: Aetius451AD at August 11, 2019 06:13 PM (ycWCI)

Then CTRL and +

Posted by: Tami at August 11, 2019 06:13 PM (cF8AT)

103 olddog, what does one do when they run out of gas in the middle of the lake?

Posted by: Jewells45 at August 11, 2019 06:14 PM (dUJdY)

104 78
Hahahaha! I don't know how"grope-fest" got in

there. It autocorrected to that so I must have used it here for some

reason. That was supposed to be "grilled."

Posted by: bluebell at August 11, 2019 05:59 PM (aXucN)

I did wonder what was going on during that vacation.

Posted by: Vendette at August 11, 2019 06:04 PM (OgGoW)

+++
Also funny that it would auto-correct to "grope-fest" as if that was a common term.

Posted by: washrivergal at August 11, 2019 06:14 PM (9+jnX)

105 I think the problem is a wide variety of font sizes in this here post.

Posted by: m at August 11, 2019 06:15 PM (PKJKn)

106 What the heck?

Posted by: My life is insanity at August 11, 2019 06:15 PM (yN1D9)

107 Thanks.
But now, if you go back to the main page, there are various font sizes.

Posted by: m at August 11, 2019 06:13 PM (PKJKn)

Try reloading it.

Posted by: Tami at August 11, 2019 06:15 PM (cF8AT)

108 I love food. I have VERY few no go zones.
1) Eggplant. I guess my palate isn't refined enough to pick up the subtle flavors of this gaudy veggie.
2) Avocado: similar to eggplant, no detectable flavor, and a gross texture as well.
3) Mayonnaise: An inert condiment that can almost always be favorably substituted for by lower calorie, MUCH more flavorful mustard.
One late entry to my list: Chorizo sausage. it's just stupid greasy, with not a lot of punch.
Discuss.

Posted by: Brave Sir Robin at August 11, 2019 06:15 PM (ty7RM)

109 105 I think the problem is a wide variety of font sizes in this here post.

Posted by: m at August 11, 2019 06:15 PM (PKJKn)

Yeah...CBD must of started drinking early today.

Posted by: Tami at August 11, 2019 06:16 PM (cF8AT)

110 107 Thanks.
But now, if you go back to the main page, there are various font sizes.

Posted by: m at August 11, 2019 06:13 PM (PKJKn)

Try reloading it.
Posted by: Tami at August 11, 2019 06:15 PM (cF8AT)

That worked! Thanks!

Posted by: m at August 11, 2019 06:16 PM (PKJKn)

111 I just fixed the weird font size thing.
And if anyone is curious why this was delayed....

I was on a corporate network that recognized AoSHQ as a dating site...and blocked it.

That's a new one for me!

Posted by: CharlieBrown'sDildo at August 11, 2019 06:16 PM (wYseH)

112 I refreshed the page and everything disappeared except the comment box

Posted by: My life is insanity at August 11, 2019 06:16 PM (yN1D9)

113 I love food. I have VERY few no go zones.
1) Eggplant. I guess my palate isn't refined enough to pick up the subtle flavors of this gaudy veggie.
2) Avocado: similar to eggplant, no detectable flavor, and a gross texture as well.
3) Mayonnaise: An inert condiment that can almost always be favorably substituted for by lower calorie, MUCH more flavorful mustard.
One late entry to my list: Chorizo sausage. it's just stupid greasy, with not a lot of punch.
Discuss.
Posted by: Brave Sir Robin

Brussels Sprouts.

Posted by: rickb223 at August 11, 2019 06:17 PM (LDbTO)

114 Okay when I hit refresh it took me to the post below? Blog is wonky tonight. Someone forget to feed the hamsters?

Posted by: Jewells45 at August 11, 2019 06:17 PM (dUJdY)

115 I was on vacation last week and had a great grope-fest cheese panini

Posted by: bluebell

Isn't everywhere you go a grope-fest?

Posted by: Bandersnatch at August 11, 2019 06:17 PM (fuK7c)

116 111 I just fixed the weird font size thing.
And if anyone is curious why this was delayed....

I was on a corporate network that recognized AoSHQ as a dating site...and blocked it.

That's a new one for me!

Posted by: CharlieBrown'sDildo at August 11, 2019 06:16 PM (wYseH)

I blame Nurse and Insomniac....all that pouncing.

Posted by: Tami at August 11, 2019 06:17 PM (cF8AT)

117 >>I was on a corporate network that recognized AoSHQ as a dating site...

I blame Insomniac and Nurse.

Posted by: garrett at August 11, 2019 06:17 PM (NE8ji)

118 I saw Fig Jam open for Dogbreath at the Grotto back in 82.

Posted by: Grotto Ape at August 11, 2019 06:17 PM (Tnijr)

119 That top photo is great. Fresh figs and honey are wonderful. I used to enjoy stilton and other blue cheeses but after I turned 60 they became less appealing. A mild blue cheese dressing is OK but nothing too strong.

Posted by: JTB at August 11, 2019 06:17 PM (bmdz3)

120 was on vacation last week and had a great grope-fest cheese panini

Posted by: bluebell

And there was much rejoicing.

Posted by: NaCly Dog at August 11, 2019 06:18 PM (u82oZ)

121 *High Fives Tami*

**Hands her a Coke**

Posted by: garrett at August 11, 2019 06:18 PM (NE8ji)

122 Supper tonight is delayed. Ran out of gas on lake. Gas gauge was pegged at half tank. I was suspect, but not enough to get more gas. I'm a little L moron.
===============
So, do you dig out a half rotten paddle, or pull the ripcord and call the dockmaster? I'm not a boat guy. Thinking about retiring some day...

Posted by: Brave Sir Robin at August 11, 2019 06:18 PM (ty7RM)

123 olddog, what does one do when they run out of gas in the middle of the lake?

Posted by: Jewells45 at August 11, 2019 06:14 PM

Jewells, I was lucky. My brother lives about half mile away from me and was at lake. He brought me gallon of 2 year old gas. It worked. He followed me to marina so I could gas up.

Posted by: olddog in mo at August 11, 2019 06:18 PM (iuogb)

124 All fixed, life is good.

Posted by: dartist at August 11, 2019 06:18 PM (K22Va)

125 121 *High Fives Tami*

**Hands her a Coke**
Posted by: garrett at August 11, 2019 06:18 PM (NE8ji)

Thanks!

GMTA!

Posted by: Tami at August 11, 2019 06:18 PM (cF8AT)

126 Whipped chick peas. "

Whirled Peas?

Posted by: Anon a mouse at August 11, 2019 06:18 PM (6qErC)

127 I am canning green beans today. My GF asked me to plant them because she loves them, and I always feel a bean trellis finished a garden.

we picked about a 5 gallon bucket full and she asked that I freeze some (which I did after blanching them for 3 minutes) and can the rest.

Canning green beans is always problematic. We have local stories from the 30's where entire families were wiped out by botulism from a batch of poorly canned green beans. Then again, I heard stories where the gas company couldn't keep up the demand for gas due to all the households canning during green bean season so there is something for the sheer volume of beans that didn't kill anyone.

I have a pressure cooker, a timer, and instructions, so I know I am just fine. After all, I worked in the local canneries out of high school, for years, and the quality of cannery workers is . . . a principal reason I don't buy canned green beans in the store to be honest, but even so they fail to kill vast swaths of the population from botulism year after year.

Posted by: Kindltot at August 11, 2019 06:18 PM (q2o38)

128 I blame Insomniac and Nurse.

Posted by: garrett at August 11, 2019 06:17 PM (NE8ji)

Don't forget Shibumi and Bozo Conservative.

Posted by: Vendette at August 11, 2019 06:19 PM (OgGoW)

129 Dad's pride and joy were his twin fig trees. Mostly consumed fresh. Wish it occurred to me to try grilling with them when I had the opportunity

I have used mesquite charcoal in my smoker, mostly as a heat source for other woods or hickory pellets. Never had a regret with any of the results.

Fist bump to my fellow wood fire chef above. Only way to cook a steak. Got a flat iron marinating as we speak...because Sunday!

Posted by: Joe Kidd at August 11, 2019 06:19 PM (5WpEK)

130 We had company for a week. They just left We grilled every meal except the last, where I made a spinach lasagna. I wanted a no-meat night and had a bunch of baby spinach.

Here is a sampling.

Luncheon for six menu:

Shrimp Spinach Salad with Fennel and Bacon-Balsamic Vinaigrette
Salmon Burgers with Lemon and Capers
Fresh Corn and Cherry Tomato Salad with Basil Vinaigrette
Lemon Squares (topped with a blackberry & mint leaf)
Champagne (either plain, or Kir Royale (with some fresh blackberries too!), or Mimosa with fresh pressed orange juice)

The Salmon Burgers with Lemon and Capers were the best salmon burgers or salmon patties I have ever had (recipe from a bon appetit grilling book included a bottle of capers and dry white wine). I used a Brioche bun because they are very light. I didn't want a heavy bun alongside seafood patties. It was the perfect combo. It's a messy recipe, takes a while, and you have to skin the salmon if not completely skinned/filleted when you buy it.

The Shrimp Spinach Salad with Fennel and Bacon-Balsamic Vinaigrette was out of this world. This salad could be a meal in itself. It used the thick-cut bacon.

I also made Chicken Involtini with Prosciutto and Basil one night, it is a classic and no doubt you all have your own version. Used the basil from my garden.

Made a Grilled Vegetable Sandwiches that simply used Pesto for the condiment after grilling the eggplant, zucchini, and roasted red peppers. I used a good bottled Pesto and it was really very good.

One night we had sirloin burgers.

Tonight we are had the Thai Shrimp with Watermelon Salsa. It was very hot and spicy. The watermelon cooled it down a bit. Lots of flavors. Mint from my herb garden.

Some of these recipes you could easily opt out of the bread and just be placed on greens for a nice salad. I used the leftover grilled fennel, zucchini, eggplant and roasted red peppers on salad greens for lunch afterwards throughout the week. With a balsamic vinaigrette. It was a nice lunch.

First time I had guests and actually lost weight! I lost a pound.

Posted by: artisanal 'ette at August 11, 2019 06:19 PM (vEIlU)

131 I was on a corporate network that recognized AoSHQ as a dating site...and blocked it.

That's a new one for me!
Posted by: CharlieBrown'sDildo at August 11, 2019 06:16 PM (wYseH)

Come on, man. That's not a surprise to anyone.

Posted by: hogmartin at August 11, 2019 06:19 PM (t+qrx)

132 I should have made a side dish to eat with the leftover pork roast I made Friday, but lazy me stopped at DQ on the way home from mom's and I think supper will be put off until tomorrow!

That Snicker's Blizzard was more than I needed!

Posted by: My life is insanity at August 11, 2019 06:19 PM (yN1D9)

133 Using Brave on a phone, this site ALWAYS does very weird stuff with fonts. I just have to wait for it to settle down before attempting to read. Irritated, but I deal cuz I want to read it. Pretty moronic of me I guess.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:19 PM (64PZ4)

134 That spatchcocked chicken looks flirty and coy.

Posted by: JuJuBee at August 11, 2019 06:20 PM (9taFn)

135 I gave my daughter her great grandmothers cookbook. It was the first cookbook that she bought after coming to America. It was printed in 1937 and has not only recipes but measurements, how to set a table, table manners, what a good housewife dies to make a house a home. My grandmother used it every day and my daughter uses it and loves it.

Posted by: Abby at August 11, 2019 06:20 PM (0v5VH)

136 112 I refreshed the page and everything disappeared except the comment box

Posted by: My life is insanity

Same thing after I posted. Thought I broke the blog.

Posted by: olddog in mo at August 11, 2019 06:20 PM (iuogb)

137

My browser is doing some odd font adjustments on the site.

Add me to the list, too.

Pale Moon.

Posted by: Soothsayer -- Fake Commenter at August 11, 2019 06:20 PM (0y2Zq)

138 One late entry to my list: Chorizo sausage. it's just stupid greasy, with not a lot of punch.
Discuss.
Posted by: Brave Sir Robin at August 11, 2019 06:15 PM (ty7RM)

Yup.....Chorizo is only good for one thing.

When you are all bound up, Chorizo.

Posted by: Hairyback Guy at August 11, 2019 06:21 PM (Z+IKu)

139 Good thing your brother was close by olddog!

Posted by: Jewells45 at August 11, 2019 06:22 PM (dUJdY)

140 Don't forget Shibumi and Bozo Conservative.

And publius and someone. Miley?

Posted by: Bandersnatch at August 11, 2019 06:22 PM (fuK7c)

141 111 a corporate network that recognized AoSHQ as a dating site...and blocked it.

Posted by: CharlieBrown'sDildo at August 11, 2019 06:16 PM (wYseH)

I wonder why.

Posted by: m at August 11, 2019 06:22 PM (PKJKn)

142 Oh. Food... Went to Amazon-Whole-Paycheck this afternoon, and fled screeming cuz. Well, have you ever seen progressive food? The buffet wuz extry-sceeery

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:23 PM (64PZ4)

143 I gave my daughter her great grandmothers cookbook. It was the first cookbook that she bought after coming to America. It was printed in 1937 and has not only recipes but measurements, how to set a table, table manners, what a good housewife dies to make a house a home. My grandmother used it every day and my daughter uses it and loves it.
Posted by: Abby

Do you remember if the recipes called for vegetable shortening or lard?
I still say that's why our food doesn't taste like grandma's.

Posted by: rickb223 at August 11, 2019 06:23 PM (LDbTO)

144 From commenter "Pete Bog" comes some great looking stuff. He asks about doing a "Wood-Fire Cooking" thread, which sounds like fun, but in the meantime take a look at what he makes. I am absolutely stealing the pork ribs in paella idea. That is brilliant, and I am pissed that I didn't know about it 25 years ago.

I agree. Stunning food. The pork can replace the rabbit!

Posted by: artisanal 'ette at August 11, 2019 06:23 PM (vEIlU)

145 We have a WWII era cookbook around here somewhere, fascinating in that with war shortages has ways to get around hard to get ingredients.

Posted by: Skip at August 11, 2019 06:23 PM (BbGew)

146 And now Firefox shows a dramatically smaller font. Gotta be the site.

Posted by: Additional Blond Agent, STEM guy at August 11, 2019 06:23 PM (7s3Gx)

147 I wonder why.
================
I blame Nurse Ratched and Insomniac.

Posted by: Brave Sir Robin at August 11, 2019 06:23 PM (ty7RM)

148 If I were to build a cabin somewhere, I'd consider a hearth and wood fired oven for cooking, just for the challenge.

Posted by: Colorado Alex in Exile at August 11, 2019 06:24 PM (Hu5RJ)

149 Good thing your brother was close by olddog!

Posted by: Jewells45 at August 11, 2019 06:22 PM

It was that or have daughter swim quarter mile to dock to bring gas tank from garage on a floaty. She was not open to that.

Posted by: olddog in mo at August 11, 2019 06:26 PM (iuogb)

150 Lard! Yum. I cook with LARD Every day. Country fried cube steak and hash browns fried up in lard! U Betcha

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:26 PM (64PZ4)

151 108
I love food. I have VERY few no go zones.

1) Eggplant. I guess my palate isn't refined enough to pick up the subtle flavors of this gaudy veggie.

2) Avocado: similar to eggplant, no detectable flavor, and a gross texture as well.

3) Mayonnaise: An inert condiment that can almost always be
favorably substituted for by lower calorie, MUCH more flavorful mustard.

One late entry to my list: Chorizo sausage. it's just stupid greasy, with not a lot of punch.

Discuss.

Posted by: Brave Sir Robin at August 11, 2019 06:15 PM (ty7RM)

2) Liver
3) Cauliflower

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:26 PM (t6MX/)

152 Speaking of experiments, that is a four+ pound chicken after two hours and 20 minutes on the grill. I kept the temperature floating just above 300° and the results were exactly what I wanted. The chicken was tender and juicy, without even a hint of dry or overcooked meat. The best part may have been the skin, which was nice and crisp without being dried out.

looks like ripped stockings on that lady chicken

Posted by: artisanal 'ette at August 11, 2019 06:26 PM (vEIlU)

153
Posted by: artisanal 'ette at August 11, 2019 06:19 PM (vEIlU)
I wish I was your neighbor, but I guess it wouldn't look good to your guests having a guy hanging over the fence drooling with a glass of bourbon all the time.

Posted by: dartist at August 11, 2019 06:27 PM (K22Va)

154 Nice breasts, CBD.

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:27 PM (t6MX/)

155 If I were to build a cabin somewhere, I'd consider a hearth and wood fired oven for cooking, just for the challenge.
===================
I've thought about that; some kind of setup where you can grill in the living room, but all the smoke and grease gets sucked up the chimney. A kettle boiling, and a killer bean pot warming away.

Posted by: Brave Sir Robin at August 11, 2019 06:27 PM (ty7RM)

156 >>I gave my daughter her great grandmothers cookbook.
It was the first cookbook that she bought after coming to America. It
was printed in 1937 and has not only recipes but measurements, how to
set a table, table manners, what a good housewife dies to make a house a
home. My grandmother used it every day and my daughter uses it and
loves it.
Posted by: Abby at August 11, 2019 06:20 PM (0v5VH)

That's very cool! I have a couple of cookbooks from one grandma, and hand written recipe's from the other. All cherished and well used!

Posted by: My life is insanity at August 11, 2019 06:27 PM (yN1D9)

157 As kids, we'd take the "little boat" out w/either a 2- or 5-hp motor on it. ALWAYS had a set of oars just in case!

Food related: we'd be trout fishin' for lunch or supper.

Posted by: JQ at August 11, 2019 06:27 PM (gP/Z3)

158 Some called for lard and my daughter called me to ask if they really sold it anymore. We found it at WalMart. If the recipe calls for it, she uses it.

Posted by: Abby at August 11, 2019 06:28 PM (0v5VH)

159 Wait... didn't artisanal 'ette hook up with someone here too???

Posted by: lin-duh at August 11, 2019 06:28 PM (WMNHl)

160 If I were to build a cabin somewhere, I'd consider a hearth and wood fired oven for cooking, just for the challenge.
Posted by: Colorado Alex

Enterprise Monarch wood stove.

https://binged.it/33rMjQp

Posted by: rickb223 at August 11, 2019 06:29 PM (LDbTO)

161 Some called for lard and my daughter called me to ask if they really sold it anymore. We found it at WalMart. If the recipe calls for it, she uses it.
Posted by: Abby

Yeah. Morrel and Armour.

Posted by: rickb223 at August 11, 2019 06:29 PM (LDbTO)

162 2) Liver
3) Cauliflower
Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:26 PM (t6MX/)

I'll eat Cauliflower, I just do not see the point. It is one of the completely neutral foods to me, like celery, merely a vector for other things.

3) Insects.
4) Head cheese.

Posted by: Aetius451AD at August 11, 2019 06:30 PM (ycWCI)

163 What the...Falafel baked egg cups...how come nobody told me about this? I love this kind of crap. Easy to make, fun to eat, and utterly forgettable. I find these kinds of recipes all of the time, make them once, or maybe if they are really good, twice, then never again, as I have moved on to some other silly but fun food.

This really does sound good.

I bought one of those double breakfast sandwich makers recently. While I had guests we had fun building breakfast sandwiches.

I had fresh spinach and eggs and cheese and bacon on and an English muffin.

The machine is fantastic and easy to clean. It's over at Amazon, for example. Just search breakfast sandwich maker. It's a big hit if you read the reviews. I liked the double versus the single version because whatever I want to make for myself, my husband is sure to follow.

Posted by: artisanal 'ette at August 11, 2019 06:31 PM (vEIlU)

164 159 Wait... didn't artisanal 'ette hook up with someone here too???
Posted by: lin-duh at August 11, 2019 06:28 PM (WMNHl)

Polliwog and Inspector Curseword? Am I misremembering?

Posted by: Aetius451AD at August 11, 2019 06:31 PM (ycWCI)

165 Any recipe that calls for fat of any kind can be improved by using butter, lard, or bacon fat. Unless of course the formula already specified same.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:31 PM (64PZ4)

166 165 Any recipe that calls for fat of any kind can be improved by using butter, lard, or bacon fat. Unless of course the formula already specified same.
Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:31 PM (64PZ4)

Also whole milk in place of the lesser varieties.

Posted by: Aetius451AD at August 11, 2019 06:32 PM (ycWCI)

167 FTA: Brine/Pickle/Cure/Etc.

This seems backwards. Pickling = preserving with salt (fermented pickles) or preserving with acid (unfermented pickles)

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:32 PM (t6MX/)

168 I was on a corporate network that recognized AoSHQ as a dating site...and blocked it.

That's a new one for me!
Posted by: CharlieBrown'sDildo at August 11, 2019 06:16 PM (wYseH)
----------
Maybe it was my comment. Oops.

Posted by: bluebell at August 11, 2019 06:32 PM (aXucN)

169 Aetius451AD,
I think you're right.

Posted by: lin-duh at August 11, 2019 06:33 PM (WMNHl)

170 >>Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:26 PM (t6MX/)

1. Octopus or any sea creature that isn't fish or shrimp
2. Brussel Sprouts
3. Insects. yeah, ick
4. pickled pigs feet or chicken feet

Posted by: My life is insanity at August 11, 2019 06:34 PM (yN1D9)

171 >>Maybe it was my comment. Oops.

It was that Saturday thread where we planned Ace's wedding.

Posted by: Lizzy at August 11, 2019 06:35 PM (bDqIh)

172 Also whole milk in place of the lesser varieties.

There's an Ag college near where Mommy lives and they have a farm store. Once -- only -- they were selling raw milk.

It was the Platonic ideal of what milk should taste like. If you think about what milk tastes like, it was that times a lot.

Posted by: Bandersnatch at August 11, 2019 06:35 PM (fuK7c)

173 It's over at Amazon, for example. Just search
breakfast sandwich maker. It's a big hit if you read the reviews. I
liked the double versus the single version because whatever I want to
make for myself, my husband is sure to follow.

Posted by: artisanal 'ette at August 11, 2019 06:31 PM (vEIlU)

Hobo pie makers and wood fire.

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:35 PM (t6MX/)

174 Course, the 'lard' sold in bricks at Kroger's won't do. Get mine at the butcher at the farmers market. That pure white yuppie lard that goes for $15 a lb is good for delicate pastries, but gimme that butcher rendered lard at $0.99 a lb.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:36 PM (64PZ4)

175 I wish I was your neighbor, but I guess it wouldn't look good to your guests having a guy hanging over the fence drooling with a glass of bourbon all the time.
Posted by: dartist at August 11, 2019 06:27 PM (K22Va)

hehe, you'd be invited.

Posted by: artisanal 'ette at August 11, 2019 06:36 PM (vEIlU)

176 Oh, Dildo, are you going to be in the gub thread? I'm going to ask some NJ questions.

Posted by: Bandersnatch at August 11, 2019 06:36 PM (fuK7c)

177 1. Octopus or any sea creature that isn't fish or shrimp
2. Brussel Sprouts
3. Insects. yeah, ick
4. pickled pigs feet or chicken feet
Posted by: My life is insanity at August 11, 2019 06:34 PM (yN1D9)

Octopus, if prepared properly, can actually be quite tasty.

Agreed on brussel sprouts. A girl I knew invited me over for dinner and loaded them up with bacon and onions and I chewed politely. And chewed. And chewed.

The chicken was great.

Posted by: Aetius451AD at August 11, 2019 06:36 PM (ycWCI)

178 Wait... didn't artisanal 'ette hook up with someone here too???
Posted by: lin-duh at August 11, 2019 06:28 PM (WMNHl)

eh?

Posted by: artisanal 'ette at August 11, 2019 06:36 PM (vEIlU)

179 178 Wait... didn't artisanal 'ette hook up with someone here too???
Posted by: lin-duh at August 11, 2019 06:28 PM (WMNHl)

eh?
Posted by: artisanal 'ette at August 11, 2019 06:36 PM (vEIlU)

Blackout drunk.
*shakes head*

Posted by: Aetius451AD at August 11, 2019 06:38 PM (ycWCI)

180 Agreed on brussel sprouts. A girl I knew invited me
over for dinner and loaded them up with bacon and onions and I chewed
politely. And chewed. And chewed.

The chicken was great.

Posted by: Aetius451AD at August 11, 2019 06:36 PM (ycWCI)

Sprouts are good over roasted with bacon and balsamic. Otherwise, no. I'll eat almost any sea creature, including octopii, oysters, clams, and mussels, although I have not had seal or whale.

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:39 PM (t6MX/)

181 Artisanal 'ette,
Sorry. Got you and polliwog confused...

Posted by: lin-duh at August 11, 2019 06:39 PM (WMNHl)

182 Aetius451AD,
I think you're right.
Posted by: lin-duh

Cannot disagree, but heavy whipping cream is beauxdacious too.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:39 PM (64PZ4)

183 Canadian Bacon and Pineapple on pizza. Don't judge, I became addicted at age nine. Abbey's, Eugene OR circa 1970 after t-ball.

Posted by: NeoOtter at August 11, 2019 06:39 PM (0x00j)

184 I think Ben Franklin had a lot to do with those wood burning stoves

Posted by: Skip at August 11, 2019 06:39 PM (BbGew)

185 There is a bbq joint in Austin called green mesquite. Just south of town lake. The guy smokes his meats with green mesquite wood. It doesn't taste funny at all.

Posted by: Drc at August 11, 2019 06:39 PM (FPgcp)

186

Dammit!
I had a good question for teh food thrad I've been saving, and I forgot about it until now.

What's The Best Way To Freeze Bread
And, as importantly, how best do you un-freeze bread without making it bad?

Store-bought bread, I mean.

A few days ago, Dagny mentioned she freezes everything. But from my experience, freezing Wonder bread, for example, doensn't always work out.

Posted by: Soothsayer -- Fake Commenter at August 11, 2019 06:40 PM (0y2Zq)

187 NeoOtter- Oh we are judging

Posted by: Skip at August 11, 2019 06:40 PM (BbGew)

188 Wife was quite excited today. Has put on 4 lbs since Wednesday. Tonight fixing her crawdad jambalaya. Protein and carbs ftw.

Posted by: olddog in mo at August 11, 2019 06:41 PM (iuogb)

189 >>Canadian Bacon and Pineapple on pizza. Don't judge, I became addicted at age nine. Abbey's, Eugene OR circa 1970 after t-ball.
Posted by: NeoOtter at August 11, 2019 06:39 PM (0x00j)

Love it! Also instead of the Canadian Bacon, pepperoni and jalepenos. Of course I would eat some type of pizza everyday if I could!

Posted by: My life is insanity at August 11, 2019 06:41 PM (yN1D9)

190 Hobo pie makers and wood fire.
Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:35 PM (t6MX/)

pretty much, except it has a nice plate that slips out once the sandwich is done. It's for the egg to cook separately, for example.

sample

bottom, muffin and bacon and/or spinach too
middle layer egg, maybe spinach on top of egg
top layer muffin

once the light goes on that it's done, you slide out the egg disk and it collapses the sandwich into one. Then you lift all of the rings at once and slide it off to plate.

Just fun as heck. I have a panini machine, we I love, but this adds a layer separately. Egg doesn't run. It's perfect.

Posted by: artisanal 'ette at August 11, 2019 06:41 PM (vEIlU)

191 I'll eat almost any sea creature, including octopii, oysters, clams, and mussels,
================
Squid. Nope. I've had "The Best Squid Rings Evah!!" and if it wasn't for the deep fry coating? Yeah. No.

Posted by: Brave Sir Robin at August 11, 2019 06:42 PM (ty7RM)

192 olddog, that is wonderful!

Posted by: My life is insanity at August 11, 2019 06:42 PM (yN1D9)

193 CBD is that a kardashian chicken?

Posted by: Eromero at August 11, 2019 06:42 PM (UUkQp)

194 I know, at nine I was too old for t-ball but I couldn't hit the curves.

Posted by: NeoOtter at August 11, 2019 06:42 PM (0x00j)

195 Canadian Bacon and Pineapple on pizza. Don't judge, I became addicted at age nine. Abbey's, Eugene OR circa 1970 after t-ball.

Posted by: NeoOtter at August 11, 2019 06:39 PM (0x00j)

No judgment here. Only way I eat pineapple is on a Hawaiian Pizza.
Heck, I like shrimp and mushroom pizza, and I was eating that from about age 9.

Posted by: Vendette at August 11, 2019 06:42 PM (OgGoW)

196 Those chickens make me think of "Sledgehammer", or maybe a David Lynch movie.

Movie thread! I just saw "Once Upon a Time in Hollywood" -- great stuff! Worth it just for the epic fight scene at the end, which at one juncture reminded me of John Carpenter's "The Thing". If you've seen it, you know what I'm talking about.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 06:42 PM (kQs4Y)

197 A few days ago, Dagny mentioned she freezes
everything. But from my experience, freezing Wonder bread, for example,
doensn't always work out.

Posted by: Soothsayer -- Fake Commenter at August 11, 2019 06:40 PM (0y2Zq)

Probably best results with those breads like Oroweat that have an inner and outer bag, in addition to not going to long to thaw out. When thawing, let it completely thaw before opening, so that the moisture redistributes throughout the bread. Hard to tell the difference between fresh and thawed.

Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:43 PM (t6MX/)

198 That's great olddog!!!

Posted by: Jewells45 at August 11, 2019 06:43 PM (dUJdY)

199 Nah, can't be a kardashian, the kness are together.

Posted by: Eromero at August 11, 2019 06:43 PM (UUkQp)

200 Movie thread! I just saw "Once Upon a Time in Hollywood" -- great stuff!

Oh yay! Are we allowed to go off topic? I loved that so much and I want to talk about it.

Posted by: Bandersnatch at August 11, 2019 06:44 PM (fuK7c)

201 olddog - From hardly eating that is good news, hope its a beginning.

Posted by: Skip at August 11, 2019 06:44 PM (BbGew)

202 What's The Best Way To Freeze Bread
===============
throw it in the freezer. Not being cute here; it seems pretty impervious to freezer burn. It comes down to a capacity issue in my kitchen.

Posted by: Brave Sir Robin at August 11, 2019 06:44 PM (ty7RM)

203 Canadian Bacon and Pineapple on pizza. Don't judge, I became addicted at age nine. Abbey's, Eugene OR circa 1970 after t-ball.

Posted by: NeoOtter at August 11, 2019 06:39 PM (0x00j)

No judgment here. Only way I eat pineapple is on a Hawaiian Pizza.
Heck, I like shrimp and mushroom pizza, and I was eating that from about age 9.
Posted by: Vendette at August 11, 2019 06:42 PM (OgGoW)

agreed

It depends on what I feel like eating. I think it's Boston Pizza that says in an ad - internet people complaining about fruit on pizza... tomatoes are a fruit!

Posted by: artisanal 'ette at August 11, 2019 06:45 PM (vEIlU)

204 Drc...
Whats the name of that place?

Posted by: L Ranger at August 11, 2019 06:46 PM (0FosY)

205 A few days ago, Dagny mentioned she freezes
everything. But from my experience, freezing Wonder bread, for example,
doensn't always work out.

Posted by: Soothsayer -- Fake Commenter at August 11, 2019 06:40 PM (0y2Zq)

Probably best results with those breads like Oroweat that have an inner and outer bag, in addition to not going to long to thaw out. When thawing, let it completely thaw before opening, so that the moisture redistributes throughout the bread. Hard to tell the difference between fresh and thawed.
Posted by: flounder, rebel, vulgarian, deplorable, winner at August 11, 2019 06:43 PM (t6MX/)

I just put mine in freezer bags. A baguette I'll wrap in freezer paper then foil or something like that. I always have two layers.

Posted by: artisanal 'ette at August 11, 2019 06:46 PM (vEIlU)

206 Ham and Swiss sandwich. Neither interesting alone. Awesome together

Posted by: Big Al at August 11, 2019 06:46 PM (T2L5k)

207 Me too Bander! Saw it this afternoon!

Posted by: Jewells45 at August 11, 2019 06:47 PM (dUJdY)

208 Go ahead Bander.

To me, it almost didn't feel like a movie SET in 1969, it was like I was watching a movie MADE in 1969.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 06:47 PM (kQs4Y)

209 Artisanal 'ette,
Sorry. Got you and polliwog confused...
Posted by: lin-duh at August 11, 2019 06:39 PM (WMNHl)

ha! no problem

Posted by: artisanal 'ette at August 11, 2019 06:48 PM (vEIlU)

210 olddog that is wonderful news!!! I'm so happy she is able to eat!

Prayers still going up for you and her!

Posted by: Moki at August 11, 2019 06:49 PM (mFoNl)

211 i like french cut green beans with yellow mustard on them.

Fight me!

Posted by: redc1c4 at August 11, 2019 06:49 PM (SXMRB)

212 165 Any recipe that calls for fat of any kind can be improved by using butter, lard, or bacon fat. Unless of course the formula already specified same.
Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:31 PM (64PZ4)

Or, in some cases, beef tallow. Amazing for any sort of potato-frying.

Posted by: Splunge at August 11, 2019 06:49 PM (ed8K1)

213 Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:26 PM (64PZ4)

Bacon grease seems to do just fine for everything, but then I am not a real cook.

Posted by: Commissar Hrothgar at August 11, 2019 06:49 PM (BiNEL)

214 Good to hear olddog!

Posted by: dartist at August 11, 2019 06:49 PM (K22Va)

215 On the other side of the food scale my Auntie, may she r.i.p., absolutely railed against fruit paired with meat in any form, to include Thousand Island on burgers.

To be fair she was from an old Omaha stockyard family and my Grandfather brooked no inferior cuts in his house, nor were sauces allowed on any grilled beef.

Posted by: NeoOtter at August 11, 2019 06:50 PM (0x00j)

216 I freeze my favorite Bosnian bread, bought occasionally because cross town distance, precut in serving sizes in a freezer bag. Nuke for 10 seconds then toast. Yum. With bacon fat drizzled on. Yay!

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:51 PM (64PZ4)

217 Go ahead Bander.

I'm going to start with the thing I didn't get. In front of DiCaprio's parking space is a painting/graffiti/poster of a face. Whose face is that?

Now, for the kind of tiny detail that shows everything, when Brad Pitt speeds down Cielo Drive and makes that sharp turn his Karmann Ghia sloshes and slides all over the place because he's a badass in a cheap car.

When Roman Polanski does the same thing his car holds the turn because he can afford and MG.

Posted by: Bandersnatch at August 11, 2019 06:52 PM (fuK7c)

218 What do do with fresh tomatoes coming in?
Why buy bacon of course
Posted by: Skip at August 11, 2019 05:22 PM (BbGew)

That tomato question was actually a test.

Skip passed with flying colors!

Posted by: LeftCoast Dawg at August 11, 2019 06:52 PM (sy5kK)

219 Have a good one all.

Posted by: artisanal 'ette at August 11, 2019 06:52 PM (vEIlU)

220 92 I set thick tomato slices on a plate, sprinkle with olive oil, red wine vinegar, basil, oregano and garlic, and some salt and pepper and let them sit for a bit. Is this the same as the Salad you mention?
Posted by: My life is insanity at August 11, 2019 06:10 PM (yN1D9)

Pretty much, except for no oregano and a couple of technique things:

The tomatoes get peeled.

She has you mash the garlic, add salt and the vinegar, and let that sit for 20 minutes minimum. Then strain out the solids, sprinkling just the liquid over the tomatoes.

Posted by: Splunge at August 11, 2019 06:52 PM (ed8K1)

221 145 We have a WWII era cookbook around here somewhere, fascinating in that with war shortages has ways to get around hard to get ingredients.
Posted by: Skip at August 11, 2019 06:23 PM (BbGew)

I would dearly love the name of that book. I'm working on some WWII research, and that would be really useful!

Posted by: Moki at August 11, 2019 06:53 PM (mFoNl)

222 Oh hell yeah. I love tallow too! Just don't have a good source at this time. Boohoo. Violins, I know.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:53 PM (64PZ4)

223 89 Early OT

Chinese troops are moving into Hong Kong. One picture looks like a regiment in truck convoys. A formerly retired hardliner is now second in command of the HK police. Source Citizen Free Press.

And police violence against protesters has ramped up, with many injured. This is after stark warning to Hong Kong from the Chinese government last night.
-------------------

Huh? What?

Posted by: ABCBSNBCNNNYTIMESWAPOST at August 11, 2019 06:53 PM (sy5kK)

224 Commissar Hrothgar, all the things start with bacon, jowl meat, or fatback as seasoning meat. That's what makes tasty conrbread rice, beans, peas, corn, all the things. We know GOD loves us because He gave us the pig.

Posted by: Eromero at August 11, 2019 06:53 PM (UUkQp)

225 Everything I read says leave fresh baked bread out. Hard as a rock in 2 days. Foil in the fridge or plastic wrap then foil in the freezer. Lasts forever.

Posted by: dartist at August 11, 2019 06:53 PM (K22Va)

226 Green Mesquite

I blame the margaritas

Posted by: L Ranger at August 11, 2019 06:54 PM (0FosY)

227 My Mom's German Potato Salad recipe would fall flat w/out bacon fat. It's so friggin' good, but I can't get my wife to make it. It's like the MOST dense caloric combo on any fork, anywhere.

Posted by: Brave Sir Robin at August 11, 2019 06:54 PM (ty7RM)

228 On the subject of tasty cheeez, I've just discovered Burrata, which is a pouch of mozzarella stuffed with creamy cheese curds.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 06:54 PM (kQs4Y)

229 >>Posted by: Splunge at August 11, 2019 06:52 PM (ed8K1)

That sounds awesome! More work than my simple slices, but I will have to try it. Thanks!

Posted by: My life is insanity at August 11, 2019 06:54 PM (yN1D9)

230 Maybe it was my comment. Oops.

Posted by: bluebell at August 11, 2019 06:32 PM (aXucN)

Aha, bluebell strikes again!

Posted by: Commissar Hrothgar at August 11, 2019 06:55 PM (BiNEL)

231 Squid. Nope. I've had "The Best Squid Rings Evah!!" and if it wasn't for the deep fry coating? Yeah. No.

Posted by: Brave Sir Robin at August 11, 2019 06:42 PM (ty7RM)

Skip the coating and grill the calamari. Takes about a minute or two, a really quick cook. Delicious. Goes great over a spinach salad and the like, served with a crisp, cold white wine. Perfect summer fare.

And hell to the yes on the octopus. Grilled octopus is mahvelous.

About the only seafood I won't eat is mussels (too damn gritty) and I'm not fond of lobster as I prefer their smaller cousins, shrimp.

Posted by: RickZ at August 11, 2019 06:55 PM (Y8PSl)

232 Any recipe that calls for fat of any kind can be improved by using butter, lard, or bacon fat. Unless of course the formula already specified same.
Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:31 PM (64PZ4)

Or, in some cases, beef tallow. Amazing for any sort of potato-frying.
Posted by: Splunge at August 11, 2019 06:49 PM (ed8K1)

Duck fat.

Posted by: hogmartin at August 11, 2019 06:55 PM (t+qrx)

233 I'm going to start with the thing I didn't get. In front of DiCaprio's parking space is a painting/graffiti/poster of a face. Whose face is that?

That was DiCaprio.

Posted by: Jewells45 at August 11, 2019 06:56 PM (dUJdY)

234 We have a WWII era cookbook around here somewhere, fascinating in that with war shortages has ways to get around hard to get ingredients.
=====================
My MIL still remembers mixing the orange dye into the "olio" butter substitute. Pretty sure that was margarine or vegie fat.

Posted by: Brave Sir Robin at August 11, 2019 06:57 PM (ty7RM)

235 Skip is smarter than the be average moron. Bacon FTW

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:57 PM (64PZ4)

236 That was DiCaprio.

Thanks. I thought so but I couldn't commit.

Posted by: Bandersnatch at August 11, 2019 06:57 PM (fuK7c)

237 In front of DiCaprio's parking space is a painting/graffiti/poster of a face. Whose face is that?
---
That was a big theater poster from one of his westerns. It's tilted on its side, but the original movie poster shows him with his face on the saloon floor getting mashed by a cowboy boot.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 06:59 PM (kQs4Y)

238 Duck fat.
Posted by: hogmartin at August 11, 2019 06:55 PM (t+qrx)
---
Hobo suet.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:00 PM (kQs4Y)

239 Posted by: Eromero at August 11, 2019 06:53 PM (UUkQp)

My friend, I know GOD loves us because he gave unworthy beings such as us dogs (to teach us unconditional love), horses (to teach us tamed power), and pigs (to give us bacon)!

Posted by: Commissar Hrothgar at August 11, 2019 07:00 PM (BiNEL)

240 Baby new potatoes, parboiled, then slightly sauteed in duck fat and finished in oven ROCK our holiday table annually. With a side of mashed and duck gravy

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 07:01 PM (64PZ4)

241 229 >>Posted by: Splunge at August 11, 2019 06:52 PM (ed8K1)

That sounds awesome! More work than my simple slices, but I will have to try it. Thanks!
Posted by: My life is insanity at August 11, 2019 06:54 PM (yN1D9)

One more point: the character of the red wine vinegar matters a lot. I really like the one from Badia y Coltibuono.

Posted by: Splunge at August 11, 2019 07:01 PM (ed8K1)

242 Is this the Chinese food thread?

Looks like the Chicoms are doing delivery in Hong Kong.

Posted by: Miklos, bu tai hao at August 11, 2019 07:01 PM (QzkSJ)

243 Peach Mango Sangria:

1 bottle Pinot Grigio
2 oz. Brandy
4 oz. Mango Juice (from Trader Joe's)
4 oz. Country Peach (from Trader Joe's)
2-4 oz Simple Syrup (depending on how sweet you like it)
2 tsp Lemon Juice (fresh squeezed please!)
2 Georgia Peaches (peeled, stone removed and chunked)
1 Mango (chunked)

Mix all that mess together and let it mellow for an hour or two.

Serve over ice and top with a little club soda.

Yep, it's sissified.
Yep, it's delicious.
Yep, I'm drinking it right out of a mason jar like an uncultured hillbilly on a Sunday night.

Posted by: Bitter Clinger at August 11, 2019 07:02 PM (YA914)

244 232 Any recipe that calls for fat of any kind can be improved by using butter, lard, or bacon fat. Unless of course the formula already specified same.
Posted by: Oh look there's a nazi squirrel. at August 11, 2019 06:31 PM (64PZ4)

Or, in some cases, beef tallow. Amazing for any sort of potato-frying.
Posted by: Splunge at August 11, 2019 06:49 PM (ed8K1)

Duck fat.
Posted by: hogmartin at August 11, 2019 06:55 PM (t+qrx)

You can buy duck fat at Walmart.

Posted by: Tami at August 11, 2019 07:02 PM (cF8AT)

245 Fat ftw. The government food pyramud is exactly upside down imho.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 07:02 PM (64PZ4)

246 The Brad Pitt character may be the coolest cat in the history of cinema.

Posted by: Bandersnatch at August 11, 2019 07:02 PM (fuK7c)

247 Posted by: Eromero at August 11, 2019 06:53 PM (UUkQp)

My friend, I know GOD loves us because he gave unworthy beings such as us dogs (to teach us unconditional love), horses (to teach us tamed power), and pigs (to give us bacon)!
Posted by: Commissar Hrothgar

Amen.

Posted by: rickb223 at August 11, 2019 07:02 PM (LDbTO)

248 Pretty sure that was margarine or vegie fat.

Posted by: Brave Sir Robin at August 11, 2019 06:57 PM (ty7RM)

Pretty sure that was margarine, but during WW II had to be white so it could not be sold as "real" butter!

Posted by: Commissar Hrothgar at August 11, 2019 07:03 PM (BiNEL)

249 Duck fat.
Posted by: hogmartin

My little brother.

Little does McGarrett know....

Posted by: Wo Fat at August 11, 2019 07:04 PM (QzkSJ)

250 gub thread is NOOD!

Posted by: redc1c4 at August 11, 2019 07:04 PM (SXMRB)

251 Is this the Chinese food thread?

Looks like the Chicoms are doing delivery in Hong Kong.
Posted by: Miklos, bu tai hao

Oh look Nancy Palsi is jealous.

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 07:04 PM (64PZ4)

252 olddog - From hardly eating that is good news, hope its a beginning.

Thanks everyone.

Posted by: olddog in mo at August 11, 2019 07:04 PM (iuogb)

253 You can buy duck fat at Walmart.
Posted by: Tami

$13.99/11.28 ounces

Posted by: rickb223 at August 11, 2019 07:04 PM (LDbTO)

254 One more point: the character of the red wine vinegar matters a lot. I really like the one from Badia y Coltibuono.

Make your own and cook it down to the strength you like.

http://tinyurl.com/y2z7rpcu

Posted by: dartist at August 11, 2019 07:05 PM (K22Va)

255 Font? Ornamental Bodoni, same as always.

Posted by: klaftern at August 11, 2019 07:05 PM (RuIsu)

256 $13.99/11.28 ounces
Posted by: rickb223

Metric system-what's up with that?

Posted by: Miklos Seinfeld at August 11, 2019 07:05 PM (QzkSJ)

257 248 Pretty sure that was margarine, but during WW II had to be white so it could not be sold as "real" butter!
Posted by: Commissar Hrothgar at August 11, 2019 07:03 PM (BiNEL)

I've read that it would come with a little tub of food coloring, so you could mash that into the margarine and make it look like butter. Sounds like a pain.

One of the great "ha ha you said you were experts but you were wrong" moments for us butter-lovers was when they decided oops, actually butter is a lot healthier than margarine aka trans-fat (or at least it was then, who knows what's in it now).

Posted by: Splunge at August 11, 2019 07:06 PM (ed8K1)

258 $13.99/11.28 ounces

Posted by: rickb223 at August 11, 2019 07:04 PM (LDbTO)

Yeah, not cheap but if you can't or don't want to make your own, it's there.

Posted by: Tami at August 11, 2019 07:06 PM (cF8AT)

259 So many little nods in that movie. I like that Kurt Russel and Zoe Bell were husband and wife (they were together in "Death Proof").

That fight between Bruce Lee and Cliff was hilarious.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:06 PM (kQs4Y)

260 Are you still around, CBD?

I've got a question about a NYC pizza place and I'm hoping you and/or J.J. can help.

Posted by: IrishEi at August 11, 2019 07:06 PM (sGotD)

261 >>One more point: the character of the red wine vinegar matters a lot. I really like the one from Badia y Coltibuono.
Posted by: Splunge at August 11, 2019 07:01 PM (ed8K1)

I only have the one labelled: Regina

...guess I'll have to look yours up

Posted by: My life is insanity at August 11, 2019 07:07 PM (yN1D9)

262 You might find better prices on duck fat with DuckDuckGo

Posted by: Miklos, helpful as always at August 11, 2019 07:07 PM (QzkSJ)

263 The butcher sells chicken fat too. Pretty good, but chicken? Might as well have something else, after all it tastes just like alligator, right?

Posted by: Oh look there's a nazi squirrel. at August 11, 2019 07:07 PM (64PZ4)

264 That fight between Bruce Lee and Cliff was hilarious.

Some people are butthurt about how that's an afront to Lee's legacy. No. I'm a Bruce Lee fanboi and so is Quentin and his legacy can take that. It's freaking hilarious.

Posted by: Bandersnatch at August 11, 2019 07:08 PM (fuK7c)

265 Posted by: Aetius451AD at August 11, 2019 06:31 PM (ycWCI)

That would be us. Looking at a late October wedding.

Posted by: Polliwog the 'Ette at August 11, 2019 07:09 PM (uquGJ)

266 246 The Brad Pitt character may be the coolest cat in the history of cinema.
Posted by: Bandersnatch at August 11, 2019 07:02 PM (fuK7c)
---
Brad and Leo are character actors with leading man looks.

Wasn't Leo's scene with Timothy Olyphant mesmerizing? You forgot you were looking at a scene being filmed until Leo's character flubbed his lines.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:09 PM (kQs4Y)

267 Posted by: Splunge at August 11, 2019 07:06 PM (ed8K1)

Also during WW II, butter was provided to the troops IIRC, not to people at home!

But trust your government food "experts", just like you can trust your police, FBI, and prison guards!

Posted by: Commissar Hrothgar at August 11, 2019 07:09 PM (BiNEL)

268 I babysat my two nieces last night, one and four years old. The older one wanted a bowl of peanut butter for dinner. I complied. I like peanut butter that much.

Posted by: Mrs. Leggy at August 11, 2019 07:10 PM (Vf4Y7)

269 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:06 PM (kQs4Y)

My dear Eris, what movie do you be talking about?

Posted by: Commissar Hrothgar at August 11, 2019 07:11 PM (BiNEL)

270 I get it, Mrs. Leggy. Peanut butter is just that sustaining.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:11 PM (kQs4Y)

271 Splunge...

Badia a Coltibuono Chiantis are some of my favorites from that part of the world.

Their vinegars i am sure are fine. Need to find a bottle

Posted by: L Ranger at August 11, 2019 07:12 PM (0FosY)

272 Peanut butter is just that sustaining.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:11 PM (kQs4Y)

Unless you're allergic to peanuts!

Posted by: Commissar Hrothgar at August 11, 2019 07:13 PM (BiNEL)

273 Hrothie, it's Tarantino's new flick "Once Upon a Time...in Hollywood". It takes place in 1969 and has two intertwining stories, one about an actor and his stunt double/best friend, and the other about some hippie freaks living out at the Spahn Ranch.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:13 PM (kQs4Y)

274 Mrs. Leggy @ 268--Take your bowl of peanut butter, mash up a banana in it and mix in a couple spoonfulls of honey. That's a supper.

Posted by: Eromero at August 11, 2019 07:14 PM (UUkQp)

275 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:13 PM (kQs4Y)

Thanks, I think I am going to have to break a personal rule and figure out a way to see that (and galaxy quest).

Posted by: Commissar Hrothgar at August 11, 2019 07:15 PM (BiNEL)

276 You forgot you were looking at a scene being filmed until Leo's character flubbed his lines.

That's QT breaking the 4th and 5th walls. When the scene is working there's music behind it as if it's a finished product. Then when Leo flubs his lines the music stops and you're pulled back out into a world where this is a movie being filmed. When he's back on track the music resumes.

He goes in and out of context without telling you and it's awesome.

Posted by: Bandersnatch at August 11, 2019 07:18 PM (fuK7c)

277 Are you going to see it again? I want to see it again.

Check out the cast list:

https://www.imdb.com/title/tt7131622/fullcredits?ref_=tt_cl_sm#cast

Damian Lewis was a pretty good Steve McQueen.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:22 PM (kQs4Y)

278 274 Mrs. Leggy @ 268--Take your bowl of peanut butter, mash up a banana in it and mix in a couple spoonfulls of honey. That's a supper.
Posted by: Eromero at August 11, 2019 07:14 PM

^
This.

Kids needed to be at my house

Posted by: Mrs. Leggy at August 11, 2019 07:22 PM (Vf4Y7)

279 I'm eating peanut butter.

I'm very impressionable.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:23 PM (kQs4Y)

280 Damian Lewis was a pretty good Steve McQueen.

He was. That was a surprise.

And Leo was hilarious doing a bad Steve McQueen when he was imagining himself in the Great Escape.

Posted by: Bandersnatch at August 11, 2019 07:24 PM (fuK7c)

281 Eris:

I love Burratta too and order it anytime I see it on the menu. Then, just this week I noticed it at the supermarket (ShopRite) right there with the fresh mozzarella. And I've got to say, it was wonderful! The brand was Primo Taglio, and there were two in a one pint plastic container

Posted by: IrishEi at August 11, 2019 07:25 PM (sGotD)

282 That's what I bought, IrishEI. But how can you serve it, other than standing over the sink and biting into it like a savage?

Asking for a friend.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:28 PM (kQs4Y)

283 Bander, I want QT to use Maya Hawke in a film as The Bride's daughter.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:31 PM (kQs4Y)

284 I want QT to use Maya Hawke in a film as The Bride's daughter.

Oh that would work!

Posted by: Bandersnatch at August 11, 2019 07:33 PM (fuK7c)

285 >>> But how can you serve it, other than standing over the sink and biting into it like a savage?
~~~~~

What's wrong with that? LOL

In restaurants, I've had it served on a bed of lettuce or other greens, sometimes with tomatoes as well, and a drizzle of balsamic glaze. On one or two occasions, it was served on a plate with assorted fruits.

I also made my own ricotta this week--first time ever. Used Ina Gartner's recipe on Food Network. OMG, so good and so easy.

Posted by: IrishEi at August 11, 2019 07:34 PM (sGotD)

286 Ina Garten's recipes always work. She, and YouTube's Food Wishes guy, are my favorites.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:35 PM (kQs4Y)

287 I hate bananas.

Posted by: Abby at August 11, 2019 07:48 PM (qfEk2)

288 Ina Garten's recipes always work. She, and YouTube's Food Wishes guy, are my favorites.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:35

Haven't been disappointed w/ any Ina's recipes I've tried.

Got peanut butter out to put in mouse trap today. I think think the f*cker's behind the frig. Trading in my cats.

Posted by: olddog in mo at August 11, 2019 07:53 PM (iuogb)

289 287 I hate bananas.
Posted by: Abby at August 11, 2019 07:48 PM (qfEk2)
---
Bananas only say nice things about you.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:59 PM (kQs4Y)

290 Black mission figs (good ones, packed circular) are the only fruit I prefer dried over fresh. ...oh cuccidati season is only 3- 4 months away now...(insert Homer sounds)

Posted by: Quilp at August 11, 2019 08:09 PM (Bf3hj)

291 Got peanut butter out to put in mouse trap today

Have tried PB in traps.. all I got was ants and then no bait left for mousie.

Raw sunflower seeds, in shell, for the win! No ants and can often reuse same seed after mousie is dead/gone.

I use the plastic traps w/bait 'cup.'

Posted by: JQ at August 11, 2019 08:11 PM (gP/Z3)

292 >>and YouTube's Food Wishes guy, are my favorites.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 11, 2019 07:35 PM (kQs4Y)

OMGosh! I just watched him make enchilada sauce. Dang! It made my mouth water. (And he makes me laugh, too!)

Posted by: My life is insanity at August 11, 2019 08:20 PM (yN1D9)

293 I've been using my kamado (ceramic egg) type grill a ton this summer. Just a flat brisket I started at 10:30 this morning. Loved it. Done a ton of slow cooks so far. Beef ribs, pork ribs, pork butt, pork country style ribs. You can pick a big one up at Costco now for $500 that works great. (Although getting it home and set up is a pain. These things are like 300 lbs).

I think I will make a paella this week (chicken, sausage, and shrimp using arborio rice) on it this week or weekend. If that works, I'll move on to the pork rib version which looks amazing.

This is a great thread.

Posted by: Chris not rock at August 11, 2019 08:54 PM (WO0/g)

Processing 0.03, elapsed 0.0371 seconds.
15 queries taking 0.0135 seconds, 302 records returned.
Page size 151 kb.
Powered by Minx 0.8 beta.