Food Thread: Fire Burn And Cauldron Bubble Edition

This is why my house occasionally smells like it is on fire...I love, love, love to fire roast or toast or, let's face it, burn peppers over my biggest burner before I cook with them. It's easy, it's fun, you get to burn things inside the house, and it rarely requires professional assistance from your neighborhood fire brigade. Although...my wife got stuck behind an FDNY truck a few days ago and asked whether one of the prerequisites for the job was to be handsome...so maybe for some of you that is a bonus.

Anyway, the technique is self evident, and the flavor boost is huge. Even if you peel the blistered skin you are left with the toasty, smoky flavor of the pepper, and that is a grand and glorious thing. I pop them in a paper bag to steam after I toast them on the stove when I am planning to peel them. That allows the peppers to soften a bit and it seems to loosen the skin.

When I make salsa I overload it with peppers, and it doesn't really matter what kind, as long as I toast them first. The flecks of charred skin in the sauce are a lovely addition. Oh, you can do the tomatoes the same way, and even in the depths of winter the charring makes them palatable. Sort of.

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Random Notes From The Vast Kitchens Of Chez Dildo

The pickling experiment continues, with the sensational addition of thinly sliced red onion and sliced jalapenos. Not together! I pulled some of the veins and seeds out of the jalapenos because I didn't want them to be too hot. I was looking for a nice bit of heat and a vinegary tang, and I got it! A few of the pickled jalapeno rings on top of a burger but under the cheese is a damned fine way to build a cheeseburger.

Yes, I am lazy, so the four racks of pork ribs I made a few weeks ago went onto the grill, not into the smoker. Fine, take my man card and make me wear a frilly apron (or in Garrett's case, a lovely gingham one), but we had 20 people for dinner, so I was interested in easy over authentic. But I got smart and used two temperature probes, and discovered something most of you knew already; the temperature gradient in a gas grill is huge, particularly if you have only one of the burners going (the one under the smoke box). About 210° on the far side, and about 385° over the smoke box.

Grilling asparagus is much easier if you put them on the grill at right angles to the grates. Just sayin'.

Meatballs were on the menu, and there was much rejoicing, and much cleaning too. Unfortunately, I don't think there are any shortcuts, so making the meatballs was a careful and gentle and long process, ending with frying them a bit, which is messy. But gently formed meatballs that are browned in fat then simmered in good tomatoes is a fine thing. And plopping a couple or five of them on top of my almost-world-famous ratatouille is a different and most excellent combination. And a dollop of ricotta doesn't hurt.

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My grandmother also made spectacular chopped liver, but the idea that one uses beef liver borders on heretical. It's nonsense. Offensive nonsense. Arrantly offensive nonsense. Patently ridiculous, arrantly offensive nonsense.
A Love Letter to Chopped Liver
There are lots of versions of chopped liver, from the simple concoctions of Ashkenazim (broadly, Jews from Eastern Europe) to the labor-intensive deliciousness of a fine pâté or rilletes. But I have never had a bad one, and I have never had one made from beef livers.

QED.

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So, these people are vegans, so that means they are loons. But they are funny loons, and for some reason they don't come across as preachy as much as just foul-mouthed and funny.
Grilled Romaine Salad
That being said, this recipe would be damned good with a Caesar dressing (raw egg!) and sprinkled with Parmesan cheese.

Just sayin'.

******

Anybody ever seen or used one of these things? Because it sounds like an elegant method, although an auto feed for the fuel would make it close to perfect. Anyway, here's the website, which is worth poking around if any of you are sort of geeky about cooking. Or just geeky. Or like barbecue. KBQ

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I did not know that there was such a thing as Tupelo Honey. I mean, I knew about this Tupalo Honey, because everybody knows Van Morrison. But it's also a real honey? And, apparently, a rather good one.
******

This is French cooking at its best. Oh, I guess the haute cuisine of Paris and Lyon are better known, but getting out of the cities (or eating at a good bistro in one fo the big cities) will reveal the kind of food that many Frenchmen eat, and it is good stuff! Normandy-style pork and cider casserole reminds me of the stews my mother used to make. Well, not all of them. The ones with tripe or brains or, strangely, the veal stew, made me gag.

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Food and cooking tips, Castelvetrano olives with a sprinkle of chili flakes, 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!
******
Here is a pdf of my Lemon Cheesecake recipe.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Yay food thread.

Posted by: olddog in mo at September 08, 2019 04:01 PM (Dhht7)

2 Got the roast in the oven 20 mins ago.

Posted by: olddog in mo at September 08, 2019 04:02 PM (Dhht7)

3 Others have been summoned.

Posted by: olddog in mo at September 08, 2019 04:02 PM (Dhht7)

4 That pork stew looks delicious!

Gonna have to make that.

Posted by: Hairyback Guy at September 08, 2019 04:03 PM (Z+IKu)

5 I like my gastrointestinal tract to intact, not in shreds, so not hot peppers for me!

Posted by: Commissar Hrothgar at September 08, 2019 04:04 PM (BiNEL)

6 I called les augers!

Posted by: Commissar Hrothgar at September 08, 2019 04:05 PM (BiNEL)

7 I bake my meatballs in the oven. I try to make 50-60 at a time so I can freeze them for quick spaghetti and meatballs during the work week.

Posted by: lin-duh at September 08, 2019 04:05 PM (UUBmN)

8
Pork casserole. Want.

Posted by: Hadrian the Seventh at September 08, 2019 04:06 PM (7rVsF)

9 I worked at a Private label company that made salsa for Wal-Mart. The guys in R&D came up with a fire roasted salsa and let everyone try it out. Best jarred salsa I ever tasted. Of course, it went nowhere.

Posted by: Aetius451AD at September 08, 2019 04:06 PM (ycWCI)

10 The pork-cider casserole calls for bacon lardon. Is that just think bacon cubed? Recipe looks good. Although most of measurements are metric.

Posted by: olddog in mo at September 08, 2019 04:06 PM (Dhht7)

11 For a real treat, cut jalape�os then rub your eye.

Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

12 think = thick.

Posted by: olddog in mo at September 08, 2019 04:07 PM (Dhht7)

13 Chicken fried steak tonight. Haven't had that in quite some time.

Plus I have jerky going in the smoker. Promised our son and my crack head brother some jerky.

We have a motorcycle run next weekend and I am bringing beans. I usually cook 4-5 pounds of bacon with a couple of large onions to add to the Bush's baked beans and dump them in a couple of large crockpots. This time I am going to try cooking the bacon on the pellet grill.

Posted by: The Great White Scotsman at September 08, 2019 04:07 PM (JUOKG)

14 For a real treat, cut jalapenos then rub your eye.

Posted by: Weasel

---------

Or take a leak.

Posted by: olddog in mo at September 08, 2019 04:08 PM (Dhht7)

15 Mmmm, chicken fried steak.

Damn this thread!

Posted by: Aetius451AD at September 08, 2019 04:08 PM (ycWCI)

16 I agree, lin-duh. I do the same thing: mass produce meatballs, bake them, and then freeze small batches. Works great and much easier and less messy than frying the meatballs.

Posted by: Art Rondelet of Malmsey at September 08, 2019 04:08 PM (S+f+m)

17 Hey everybody.

CBD, it's interesting that chiles are your topic this weekend, because lately I've had a strong craving for green chiles.

I am tempted to get to the store, buy and mix together some sour cream and mayo, and then pack in some diced green chiles, jalape�os and serranos, and see what kind of flavor I get. I can't help but think it would make a tasty dip.

Posted by: qdpsteve at September 08, 2019 04:08 PM (L2ZTs)

18 Food threads the bestest threads!

Just shared a fresh made cheese curds and a burger in Sioux Falls airport, super yummy!

Posted by: Cheribebe at September 08, 2019 04:09 PM (pgS2E)

19 Made chicken fried steak and white gravy past Friday. Mmm-mmm good.

Posted by: olddog in mo at September 08, 2019 04:09 PM (Dhht7)

20 I've also been craving, of all things, cheesecake lately.

I mentioned in last night's ONT I wanted to get a whole cheesecake from Cheesecake Factory, but they charge 55 bucks! I'm wondering if it would be worth it instead to get a Sara Lee $8 plain cheesecake at the store and just drizzle it with chocolate syrup and Kahlua instead. Thinking it can't help but be good.

Posted by: qdpsteve at September 08, 2019 04:10 PM (L2ZTs)

21 And I just made a purchase from Omaha Steaks:

- Cioppino
- Filet hot links
- frozen fry-coated shrimp

...hope they're good. I'm also saving the dry ice. Anyone else save dry ice when they get it in a refrigerated mail package?

Posted by: qdpsteve at September 08, 2019 04:11 PM (L2ZTs)

22 You should get one of those indoor grills for stuff like those peppers. I got mine last Christmas and it is the best thing since sliced bread. No more worries about inclement weather and just as good taste as a gas grill.

Posted by: Vic at September 08, 2019 04:12 PM (mpXpK)

23 I got a gift assortment from Omaha Steak. There were 2 pckgs of Chicken Fried Steaks. Reheat in oven. They were pretty good.

Also, at WallyWorld saw frozen Chicken Fried Steaks by Pioneer Woman. Think it 2 steaks in pckge w packet of gravy.

Posted by: olddog in mo at September 08, 2019 04:12 PM (Dhht7)

24 My dad used to make a pickled salad he called "health salad." I think it was something he ate as a kid in the 40s in the Catskills. Shredded cabbage, carrots, and red peppers. Like a vinegar based cole slaw.

Posted by: San Franpsycho at September 08, 2019 04:12 PM (EZebt)

25 olddog, Omaha's chicken fried steaks are pretty good.

Posted by: qdpsteve at September 08, 2019 04:13 PM (L2ZTs)

26 I feel like I spent all weekend in the kitchen. I made 4 dozen oatmeal cranberry cookies, 2 dozen soft sugar cookies, a 7-Up pound cake, and a banana bread for our church yesterday. Today I made meatballs and some keto cookies for myself.
I love fire roasted peppers. I bought a bunch of roasted Hatch peppers, cleaned them then portioned and froze them for later use.

Posted by: lin-duh at September 08, 2019 04:13 PM (UUBmN)

27 11 For a real treat, cut jalapenos then rub your eye.
Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

----------

Pfft, just cut out the middle man and spray pepper spray directly into the eyes.

Posted by: blake - used pronoun salesman at September 08, 2019 04:13 PM (WEBkv)

28 I fire-roasted a PB&J for dinner and that simple step really boosted the flavinoids and tasticles.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:14 PM (kQs4Y)

29 All Hail Eris, so you're the Yoko Ono of the kitchen arts? ;-)

Posted by: qdpsteve at September 08, 2019 04:14 PM (L2ZTs)

30 I find myself baking bread compulsively lately. Its all i want do. Well and play the ukulele.

Made two loaves of sunflower seed and 4 baguettes Friday. Bought a proofing basket, Cool.

Tomorrow focaccia.

Posted by: Cannibal Bob at September 08, 2019 04:14 PM (rxS4W)

31 hope they're good. I'm also saving the dry ice. Anyone else save dry ice when they get it in a refrigerated mail package?
Posted by: qdpsteve at September 08, 2019 04:11 PM (L2ZTs

Me too, I worry about my CO2 footprint!

Posted by: Commissar Hrothgar at September 08, 2019 04:14 PM (BiNEL)

32 Hrothgar, I admit I want to wow my young niece and nephew by putting the dry ice into some water in front of them... :-)

Posted by: qdpsteve at September 08, 2019 04:15 PM (L2ZTs)

33 Dry ice will evaporate....

Posted by: lin-duh at September 08, 2019 04:15 PM (UUBmN)

34 29 All Hail Eris, so you're the Yoko Ono of the kitchen arts? ;-)
---
Eeeeeeeeeeeeeeeeeeeeee!!!!!

*releases jar of flies*

*plays koto*

Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:15 PM (kQs4Y)

35 I mentioned in last night's ONT I wanted to get a whole cheesecake from Cheesecake Factory, but they charge 55 bucks! I'm wondering if it would be worth it instead to get a Sara Lee $8 plain cheesecake at the store and just drizzle it with chocolate syrup and Kahlua instead. Thinking it can't help but be good.
Posted by: qdpsteve at September 08, 2019 04:10 PM (L2ZTs)

I do not know if you have them in the benighted west, but Kroger here sells Junior's branded Cheesecake. Pretty dense, but good. A bit pricey (like $15), but cheaper than what you are talking about.

Posted by: Aetius451AD at September 08, 2019 04:16 PM (ycWCI)

36 Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:14 PM (kQs4Y)

Eric's, enlighten me, how the heck do you fire roast PBJ?

Posted by: Commissar Hrothgar at September 08, 2019 04:16 PM (BiNEL)

37 Aetius, thanks :-)

Posted by: qdpsteve at September 08, 2019 04:17 PM (L2ZTs)

38 We buy blocks of dry ice sometimes to freeze food when we do a long RV trip. It will usually disappear in about 4-5 days.

Posted by: lin-duh at September 08, 2019 04:17 PM (UUBmN)

39 My Grilled Romaine salad. Spray individual leaves with olive oil. Sprinkle w Kosher salt and cracked peppers. Grill about 1 min. Dressing optional. (I don't use any.)

Posted by: olddog in mo at September 08, 2019 04:17 PM (Dhht7)

40 Also, Edward's brand pies are not bad. Their Key Lime is a cheap carb-o-rific indulgence.

Posted by: Aetius451AD at September 08, 2019 04:17 PM (ycWCI)

41 You can't, Hrothgar. I just wanted to sound artisanal.

I toasted the bread.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:17 PM (kQs4Y)

42 And as for chopped liver, my mom barely put any actual chicken liver in hers. It was mostly green beans and hard boiled eggs. And it was awesome.

When I was in college there was a great little french cafe in the alley behind my dorm. We would go drink martinis and eat their pate. 3 layers of delicious unctuous duck liver.

Posted by: San Franpsycho at September 08, 2019 04:17 PM (EZebt)

43 lin-duh, thanks!
Aetius, those are good too, my mom loves Edwards.

Posted by: qdpsteve at September 08, 2019 04:18 PM (L2ZTs)

44 olddog, Omaha's chicken fried steaks are pretty good.

Posted by: qdpsteve at September 08, 2019 04:13

So were there apple dumplings, or whatever they called them.

Posted by: olddog in mo at September 08, 2019 04:18 PM (Dhht7)

45 33 Dry ice will evaporate....
Posted by: lin-duh at September 08, 2019 04:15 PM (UUBmN

Good to know, I thought the Big Oil climate deniers came in and stole mine!

Posted by: Commissar Hrothgar at September 08, 2019 04:18 PM (BiNEL)

46 38 We buy blocks of dry ice sometimes to freeze food when we do a long RV trip. It will usually disappear in about 4-5 days.
Posted by: lin-duh at September 08, 2019 04:17 PM (UUBmN)

You are going to create global warming inside the RV!!!!!

Erratic weather patterns: It will be hot in the summer, cold in winter, and rain when it is supposed to!

Posted by: Aetius451AD at September 08, 2019 04:18 PM (ycWCI)

47 I've also been craving, of all things, cheesecake lately.

===

qdp it is too easy to make cheesecake at home exactly the way you like.

Posted by: San Franpsycho at September 08, 2019 04:20 PM (EZebt)

48 You can't, Hrothgar. I just wanted to sound artisanal.

I toasted the bread.
Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:17 PM (kQs4Y)

Darn, you've crushed my belief in your magical powers!

Posted by: Commissar Hrothgar at September 08, 2019 04:21 PM (BiNEL)

49 San Franpsycho, thanks for the info :-)
I heard that last night at the ONT too

Posted by: qdpsteve at September 08, 2019 04:22 PM (L2ZTs)

50 Tupelo honey is wonderful stuff, probably my favorite. But it so expensive (read: I'm too cheap) to get it often.

CBD, you're not doing my food budget much good. I suspect I'll be placing an order for the honey soon.

Posted by: JTB at September 08, 2019 04:22 PM (bmdz3)

51
I bake my meatballs in the oven. I try to make 50-60 at a time so I can
freeze them for quick spaghetti and meatballs during the work week.

Posted by: lin-duh at September 08, 2019 04:05 PM (UUBmN)

Yeah...baking them is so much easier, which is why I often do it that way. But occasionally I full-bore into trashing the kitchen...

Posted by: CharlieBrown'sDildo at September 08, 2019 04:22 PM (wYseH)

52 Grilling asparagus is much easier if you put them on the grill at right angles to the grates. Just sayin'.

[Bill Lumbergh]

Yeaahhhhhh...

[/Bill Lumbergh]

But damn the stuff is good if you grill it until it gets an almost nutty flavor. Don't forget to coat it in olive oil and kosher salt first.

Posted by: Additional Blond Agent, STEM guy at September 08, 2019 04:22 PM (7s3Gx)

53 I find myself baking bread compulsively lately. Its all i want do. Well and play the ukulele.

===

I hope you and Heidi like sandwiches.

Posted by: San Franpsycho at September 08, 2019 04:22 PM (EZebt)

54 AOC once tried to make barbecue beans, but she couldn't figure out how to keep the beans from falling through the grill and into the fire.

Posted by: qdpsteve at September 08, 2019 04:23 PM (L2ZTs)

55 The pork-cider casserole calls for bacon lardon. Is
that just think bacon cubed?

Posted by: olddog in mo at September 08, 2019 04:06 PM (Dhht7)

Exactly, but it sounds far more snooty and exotic in French.

Posted by: CharlieBrown'sDildo at September 08, 2019 04:25 PM (wYseH)

56 Still looking at the pork-cider casserole recipe. What is medium dry cider? Wonder if you could sub apple cider vinegar? I think I would anyway.

Posted by: olddog in mo at September 08, 2019 04:26 PM (Dhht7)

57 There is a permanent farm here that sells flower and veggie seedlings in the spring and fruit and veggies in summer and fall. Was there yesterday. They have a huge production of roasting peppers this time of year. Size of a 55 gal. barrel they roast peppers in and sell right out of the hand roaster. Smells so gooooood. And they freeze well!

Posted by: Infidel at September 08, 2019 04:27 PM (BLFnH)

58 Anybody ever seen or used one of these things?

That KBQ sure seems neat, but damn, $1440. For the time being, I think I'll continue to use my Kamado Joe with the IQ120 BBQ temperature regulator kit. Which reminds me, I need to order a new pit temperature probe. You can only step on it and roast hell out of it so many times before the cable shielding fails and grounds out.

Posted by: Additional Blond Agent, STEM guy at September 08, 2019 04:27 PM (7s3Gx)

59 I we be still has presdent obama as Presdent that stooped war in Africanstan wood has been over allready !!!

Posted by: Mary Clogginstien from Obamaboro, VT and proud of it !!!! at September 08, 2019 04:27 PM (qM84C)

60 For a real treat, cut jalapenos then rub your eye.

Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

There are other things that are worse...much, much worse.

Posted by: CharlieBrown'sDildo at September 08, 2019 04:27 PM (wYseH)

61 fire good.

Posted by: musical jolly chimp at September 08, 2019 04:28 PM (Pg+x7)

62

I used to go to a sandwich shop that had a Mayo and diced pepperocini topping that was to die for. Perfect on smoked turkey.

Posted by: Max Power at September 08, 2019 04:28 PM (llxrS)

63 Qdpsteve. I'm in So Cal and Trader Joe's has NY style cheesecake in the freezer section that is considerably cheaper than ordering any online. It's also really good.

Posted by: keena at September 08, 2019 04:29 PM (J7M1W)

64 For a real treat, cut jalapenos then rub your eye.

Get it on your contact lenses. The gift that keeps on giving.

Posted by: Additional Blond Agent, STEM guy at September 08, 2019 04:29 PM (7s3Gx)

65 I mentioned in last night's ONT I wanted to get a
whole cheesecake from Cheesecake Factory, but they charge 55 bucks!

Posted by: qdpsteve at September 08, 2019 04:10 PM (L2ZTs)

Do you realize that you can make a much better cheesecake for about $10?

Posted by: CharlieBrown'sDildo at September 08, 2019 04:29 PM (wYseH)

66 My son in law, who has mastered every type of cooking-- smoking meats, sausage and kielbasa making, beer making, wine making, cheese making, etc, recently has gotten into cooking over an open fire at his fire pit.

I was there a little over a week ago and he prepared, over an open fire, a perfectly grilled flat iron stead and tiny Brussels sprouts saut�ed in bacon grease with garlic. There are no words for how fabulous it was.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 08, 2019 04:29 PM (TdMsT)

67 There are other things that are worse

See me #14. I should have added, "Ask me how I know."

Posted by: olddog in mo at September 08, 2019 04:30 PM (Dhht7)

68 I just roasted some Hatch Chili's the other day, they're marvelous, make a nice addition to almost any other thing you're cooking.

And calf liver is always the best liver.

Posted by: Tom Servo at September 08, 2019 04:30 PM (trdmm)

69 keena and CBD, thanks!
I'm not in any hurry to give Cheesecake Factory fifty bucks, that's for sure.

Posted by: qdpsteve at September 08, 2019 04:31 PM (L2ZTs)

70 qdpsteeve, do you know how much it cost to make a large cookies and cream cheese cake factory from scratch? It's a lot less expensive then buying it but it ain't cheap to make for top shelf ingredients.

Posted by: Max Power at September 08, 2019 04:32 PM (llxrS)

71 And calf liver is always the best liver.
Posted by: Tom Servo at September 08, 2019 04:30 PM (trdmm)

See, liver is one of those foods that I have always wanted to like. I'll order it occasionally if the preparation sounds interesting. I will eat it, but I still always hate it.

Posted by: Aetius451AD at September 08, 2019 04:32 PM (ycWCI)

72 Yay! Food thread and I'm not on the road and missing it!

Just had the pleasure of finding a great Lebanese market in my new AO, so I now have all of the fun and sort of hard to find Middle Eastern ingredients that I like. Plus little meat and spinach pies. Young lady behind the counter has some pretty pointy elbows, too. Just sayin'.

In odd food news, I ventured into Walmart last night (don't judge me), and of all of the foods I would have expected to find in the grocery side of a Walmart, whole fresh beef tongue was not one of them. This is good. I have a beef tongue recipe I've been meaning to try for ages.

Posted by: RedMindBlueState at September 08, 2019 04:33 PM (rBtIz)

73 A good side dish that is dead simple if you like peppers is to chop up some roasted Hatch Chili's and top with a generous amount of grated cheddar and broil until browned. Sprinkle some salt on top and serve as a side with anything. It's also keto friendly.

Posted by: lin-duh at September 08, 2019 04:33 PM (UUBmN)

74 >>> There are other things that are worse...much, much worse.

Cut peppers, them masturbate? Especially for an 'Ette.

Posted by: Hillary! at September 08, 2019 04:33 PM (dCRRg)

75 Max, thanks.
I already downloaded a recipe. :-)

Posted by: qdpsteve at September 08, 2019 04:33 PM (L2ZTs)

76 Frying or baking meatballs always makes them tougher for me. I just throw them in the sauce and don't stir for 20 minutes or so.

Posted by: dartist at September 08, 2019 04:33 PM (K22Va)

77 For those not in the Southwest who may not be familiar, Hatch Chili's are a particular kind of Poblano pepper grown in the Hatch County area of New Mexico. (just north of El Paso) They are generally regarded as the best of all the cooking peppers, and a vital ingredient for any Tex-Mex dish.

Posted by: Tom Servo at September 08, 2019 04:34 PM (trdmm)

78 Young lady behind the counter has some pretty pointy elbows, too. Just sayin'.

Posted by: RedMindBlueState at September 08, 2019 04:33 PM (rBtIz)

Breasts are the best sauce.

But they still do not make brussel sprouts taste good- just tolerable.

Posted by: Aetius451AD at September 08, 2019 04:34 PM (ycWCI)

79 Do you realize that you can make a much better cheesecake for about $10?
Posted by: CharlieBrown'sDildo at September 08, 2019 04:29 PM (wYseH)
---
Can you mail it to me?

We're talking baked cheesecake, right? Not that refrigerator stuff.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:34 PM (kQs4Y)

80 Life is to short to ear crappy food!

Posted by: Infidel at September 08, 2019 04:35 PM (BLFnH)

81 Forget cheesecake, I've already spent too much on food this month.

I went ahead and got filet hot links from Omaha Steaks. They cost me $19.99 and I got exactly *four* links.

As I shared on an ONT a few nights ago, they better be able to double as a sexual aid as well as a flavorful frank. :-P

Posted by: qdpsteve at September 08, 2019 04:35 PM (L2ZTs)

82 80 Life is to short to ear crappy food!
Posted by: Infidel at September 08, 2019 04:35 PM (BLFnH)

It's always making pathetic noises.

Posted by: Aetius451AD at September 08, 2019 04:35 PM (ycWCI)

83 qdp, a spring form pan is a big help when making a cheesecake.

Posted by: Infidel at September 08, 2019 04:36 PM (BLFnH)

84 Infidel, thanks! I'll look for one of those.

Posted by: qdpsteve at September 08, 2019 04:36 PM (L2ZTs)

85 81 ... I've already spent too much on food this month.

I went ahead and got filet hot links from Omaha Steaks. They cost me $19.99 and I got exactly *four* links.

Posted by: qdpsteve at September 08, 2019 04:35 PM (L2ZTs)

I think I see a causality chain in your statement there, steve.

Posted by: Aetius451AD at September 08, 2019 04:36 PM (ycWCI)

86 Frying or baking meatballs always makes them tougher for me. I just throw them in the sauce and don't stir for 20 minutes or so.
Posted by: dartist at September 08, 2019 04:33 PM (K22Va)

===

I bake off then finish them in the sauce.

Posted by: San Franpsycho at September 08, 2019 04:37 PM (EZebt)

87 See, liver is one of those foods that I have always wanted to like. I'll order it occasionally if the preparation sounds interesting. I will eat it, but I still always hate it.
Posted by: Aetius451AD at September 08, 2019 04:32 PM (ycWCI)

I never order it but I like it when I cook it. Has to be fresh, and then I cook it with onions, garlic, and a LOT of worchester sauce.

Posted by: Tom Servo at September 08, 2019 04:37 PM (trdmm)

88 39 My Grilled Romaine salad

Bingo! Spot-on recipe, so easy. When I went through my grill-everything phase years back, Romaine was one of my favorite things to grill.

During those years, my idol was the Basque chef who figured out how to grill ice cream.
https://tinyurl.com/y2eendx3

Posted by: crisis du jour at September 08, 2019 04:37 PM (qVX10)

89 Anyone ever tried curing fresh picked olives? I found a site in Commiefornia that sells quantity for a decent price and thought I might try fermenting a batch.

Posted by: dartist at September 08, 2019 04:37 PM (K22Va)

90 Infidel, found one already at Amazon! Thanks again.

Posted by: qdpsteve at September 08, 2019 04:37 PM (L2ZTs)

91
Astros lead 21-1 in the 7th. They've outscored the Packers, Bears, Browns, Dolphins, Falcons, Bills and Jets.

Posted by: Hadrian the Seventh at September 08, 2019 04:37 PM (7rVsF)

92 I was canning pears today - last of them because I am out of pint jars and storage space in the pantry - and I made pear crisp.

nom nom nom.

Dead ripe pears and sugar, butter and oatmeal.

Posted by: Kindltot at September 08, 2019 04:38 PM (xG/b0)

93 i've read that traditionally a big pot of casserole would sit on a farm stove and feed a family for a week.

Posted by: musical jolly chimp at September 08, 2019 04:38 PM (Pg+x7)

94 Oh man, I have got to try that pork and cider casserole. It belongs with some other ultimate cold weather meals like from scratch baked beans (no tomato), beef stroganoff, etc.

Recipes like these are proof that God loves us.

Posted by: JTB at September 08, 2019 04:38 PM (bmdz3)

95 Anyway, the technique is self evident, and the flavor boost is huge. Even if you peel the blistered skin you are left with the toasty, smoky flavor of the pepper

Yes!

One of the joys of having a gas stove, too. It's just easy.

But we've been roasting our peppers on the grill until winter takes hold.

Bunch of red peppers, blackened, toss in a paper bag. Voila! Pretty much self peels.

Posted by: artisanal 'ette at September 08, 2019 04:39 PM (vEIlU)

96 Aetius, I admit I'm bad with money.
I need to ask for budget tips from y'all in a future ONT.

Also, Mimi's Cafe has liver and onions. I admit I've always wanted to try it but am afraid I won't like it.

I guess I could order some, take three bites and if I'm not happy, ask to trade it for something else on the menu, plus leave a nice tip.

Posted by: qdpsteve at September 08, 2019 04:39 PM (L2ZTs)

97
Great post!

Posted by: artisanal 'ette at September 08, 2019 04:39 PM (vEIlU)

98 Oh, and I had pupusas at taco shop yesterday. Guess what! Pupusas are actually arepas. Guess what else! No one cares if I am right about this.

Posted by: Kindltot at September 08, 2019 04:39 PM (xG/b0)

99 Kindltot, pupusa doesn't taste like poopoo?

Posted by: qdpsteve at September 08, 2019 04:40 PM (L2ZTs)

100 Since nobody's mentioned it, Elvis Presley was born in Tupelo. So I presume he grew up eatin' Tupelo Honey all the time.

Posted by: Tom Servo at September 08, 2019 04:40 PM (trdmm)

101 Wow that pork casserole looks fantastic.

And it's reasonably keto too, at least by my lax standards.

Of course, it would be nice with a crusty heel of french bread....oh shit keto be damned, I'm making that this week, and I'm having a little bread with it.

Thanks CBD!!! You've given me something to look forward to this week, besides cocktail hour.

Posted by: Pastafarian at September 08, 2019 04:40 PM (CdRgI)

102 I got an Instapot that has the parts for making cheesecake.

I'm oldschool and have always used a springform pan to make cheesecake.

Anyone here make a cheesecake w/ an Instapot?

Posted by: Lone Ranger at September 08, 2019 04:41 PM (YJPsB)

103 We're talking baked cheesecake, right? Not that refrigerator stuff.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 04:34 PM (kQs4Y)

We are indeed! I have posted here once or twice, and I would be happy to send it to you.

Posted by: CharlieBrown'sDildo at September 08, 2019 04:41 PM (wYseH)

104 X 2 on the spring form pan for cheesecake. You can make a truly impressive monster cheesecake at home. It looks quite impressive. A real show stoppa. Don't forget the water bath.

Posted by: Max Power at September 08, 2019 04:41 PM (llxrS)

105 Aetius, I admit I'm bad with money.
I need to ask for budget tips from y'all in a future ONT.

Posted by: qdpsteve at September 08, 2019 04:39 PM (L2ZTs)

Why wait? The secret to my 'success' is to work insane amounts of overtime, have no debt, live like a monk (see overtime.)

Nope. No money trouble. No sirree.

It works, but I would not exactly recommend it.

Posted by: Aetius451AD at September 08, 2019 04:41 PM (ycWCI)

106 My grandmother also made spectacular chopped liver, but the idea that one uses beef liver borders on heretical. It's nonsense. Offensive nonsense. Arrantly offensive nonsense. Patently ridiculous, arrantly offensive nonsense.

I use both. I have a bunch of chicken livers in the freezer, but when I make liver noodles, I always use beef. And homemade beef broth for them to swim in. Love them.

Posted by: artisanal 'ette at September 08, 2019 04:41 PM (vEIlU)

107
Oh man, I have got to try that pork and cider casserole. It belongs with some other ultimate cold weather meals like from scratch baked beans (no tomato), beef stroganoff, etc.

Recipes like these are proof that God loves us.

Posted by: JTB at September 08, 2019 04:38 PM (bmdz3)

Need a list of cold-weather food, stuff to eat when you come in from shoveling snow or raking leaves on a windy fall day. Beef stew, potato soup, clam chowder...

Posted by: Hadrian the Seventh at September 08, 2019 04:42 PM (7rVsF)

108 For a real treat, cut jalapenos then rub your eye.
Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

Pfft. Level up. Cut jalapanos and then take a leak.

Extra points for getting it on with your GF later on in the day.

Posted by: Kindltot at September 08, 2019 04:42 PM (xG/b0)

109 A whole bag of Oreos makes a tasty cheesecake crust

Posted by: Max Power at September 08, 2019 04:42 PM (llxrS)

110 CBD, could you shoot me that recipe too please?

Posted by: qdpsteve at September 08, 2019 04:42 PM (L2ZTs)

111 Max, yup and the cream filing makes its own binding agent :-)

Posted by: qdpsteve at September 08, 2019 04:43 PM (L2ZTs)

112 Oh, and I had pupusas at taco shop yesterday. Guess what! Pupusas are actually arepas. Guess what else! No one cares if I am right about this.

Been waiting since yesterday for you to explain what they are...

Posted by: Additional Blond Agent, STEM guy at September 08, 2019 04:43 PM (7s3Gx)

113 93 i've read that traditionally a big pot of casserole would sit on a farm stove and feed a family for a week.
Posted by: musical jolly chimp at September 08, 2019 04:38 PM (Pg+x7)

A restaurant in Bangkok has had the SAME pot of broth on the stove for over 40 YEARS. No joke!

https://www.youtube.com/watch?v=dLE_hnu_4uE

Posted by: Tom Servo at September 08, 2019 04:43 PM (trdmm)

114 Tom Servo, Elvis liked his Tupelo Honey deep-fried.

Posted by: qdpsteve at September 08, 2019 04:44 PM (L2ZTs)

115 I thought Pupusas were those things that moths spin around themselves and then they come out with wings.

Posted by: Tom Servo at September 08, 2019 04:44 PM (trdmm)

116 Was checking out some food blogs this week and found this recipe.

https://thestayathomechef.com/orange-rolls/

It sounds really tasty. My mother (who passed it on to me) made a lovely (orange) chiffon cake with orange icing. It was so good. This reminded me of it a bit - just the use of the oranges. I am going to mark this recipe to make when I get a chance.

Posted by: artisanal 'ette at September 08, 2019 04:44 PM (vEIlU)

117 91 hadrian "astros lead 21-1..."

and - houston has hit only 2 home runs; cole is pitching a 1-hitter.

Posted by: musical jolly chimp at September 08, 2019 04:45 PM (Pg+x7)

118 There was a bit on King Of Queens once about how lead character Doug loves his mother's lemon squares.

One time she gives him some, and they're made with real lemon juice, not just artificial lemon flavoring. Of course Doug hates them and wants her to go back to using the fake stuff.

Posted by: qdpsteve at September 08, 2019 04:45 PM (L2ZTs)

119 My favorite use of roasted peppers is an appetizer from Marcella Hazan.

http://tinyurl.com/y26mdc86

Posted by: dartist at September 08, 2019 04:47 PM (K22Va)

120

Salmon tonight. With spinach. Sandwiched together and baked, my go-to for salmon when I'm lazy. Two fillets and a bunch of spinach.

This week I made chicken salad for some of my lunches. I roasted some chicken breasts when I had a minute. I brushed them with a mixture of lemon juice, dijon, garlic s and p to keep them moist and flavorful until they were done. When I made the salad I decided to toast some almond slivers and add some plumped golden raisins.

Husband has been enjoying it this weekend, so it's gone now.

Posted by: artisanal 'ette at September 08, 2019 04:48 PM (vEIlU)

121 pupusa doesn't taste like poopoo?
Posted by: qdpsteve at September 08, 2019 04:40 PM (L2ZTs)

Nope. They don't taste like pupae either. They taste like corn cakes.

Posted by: Kindltot at September 08, 2019 04:49 PM (xG/b0)

122 Tonight's cocktail: The Beach Bum.

3/4 part lime
1 part pineapple juice
0.5 part apricot brandy
0.5 part orgeat
1 part nice white rum
1 part aged Barbados rum

Shake all with chipped ice and dump into tall chilled glass; garnish with cherry and pineapple leaf; add straw.

Nice bright punchy Tiki drink, an homage to Beach Bum Berry (whom I've actually met), from PDT (Please Don't Tell) in NYC.

Posted by: Pastafarian at September 08, 2019 04:50 PM (CdRgI)

123 The best and only topping for cheesecake is Amaretto

Posted by: kactus at September 08, 2019 04:50 PM (V+D3u)

124 107 ... "Need a list of cold-weather food, stuff to eat when you come in from shoveling snow or raking leaves on a windy fall day. Beef stew, potato soup, clam chowder... "

Hi Hadrian, (and again Happy Birthday)

As soon as I posted that comment I started thinking of all the dishes that would qualify. I'm going to give it some thought and maybe post the list next week.

Posted by: JTB at September 08, 2019 04:53 PM (bmdz3)

125 108 For a real treat, cut jalapenos then rub your eye.
Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

What am I, chopped liver?

Posted by: ass scratcher at September 08, 2019 04:53 PM (8OAAl)

126 kactus, the best cheesecake I've ever made was topped with grapes.

Upside down grape mascarpone cheese cake, from Bon Appetit. Simple recipe. Nice rich fluffy cheesecake in a spring form pan, with wonderful toothsome browned bits. Rich sweet sticky top.

Posted by: Pastafarian at September 08, 2019 04:54 PM (CdRgI)

127 Do you have the
Neon Green Jello Peyote recipe?

Posted by: Throbbing Tonsil/ Humphreyrobot at September 08, 2019 04:54 PM (9PtLS)

128 113 tom servo "a pot of broth for 40 years..."

i've heard of diners using the same grease for deep frying for years, but broth...? yikes.

and i bet they say it tastes better than fresh.

Posted by: musical jolly chimp at September 08, 2019 04:55 PM (Pg+x7)

129 Okay...I put a pdf of my lemon cheesecake recipe at the bottom of the post.

Posted by: CharlieBrown'sDildo at September 08, 2019 04:55 PM (wYseH)

130 Need a list of cold-weather food, stuff to eat when you come in from
shoveling snow or raking leaves on a windy fall day. Beef stew, potato
soup, clam chowder...

I was so ready for cold weather this week, and was looking up recipes for clam chowder, minestrone soup, beef stroganoff, etc. Alas, summer has returned for another shot at me.

Posted by: pep at September 08, 2019 04:56 PM (T6t7i)

131 Went to my fave pub for their blueberry-pomegranate cheesecake. When dessert time came found out the pastry chef had already changed the dessert menu. Grrr...

Posted by: kallisto at September 08, 2019 04:56 PM (hgEWn)

132 Hadrian--

I prefer potato leek soup. Once Upon a Chef has a good recipe: https://www.onceuponachef.com/recipes/potato-leek-soup.html

My ex-mother-in-law used to make herb dumplings with Bisquick to put in hers. Just Bisquick, milk, and random fresh or dried herbs. I need to try that again some time.

Posted by: Art Rondelet of Malmsey at September 08, 2019 04:56 PM (S+f+m)

133 Do you have the Neon Green Jello Peyote recipe?
Posted by: Throbbing Tonsil/ Humphreyrobot at September 08, 2019 04:54 PM (9PtLS)

You're not fooling anybody. We know it's you Senator Warren!!! :-P

Posted by: qdpsteve at September 08, 2019 04:56 PM (L2ZTs)

134 Pupusas are a type of Salvadoran fried corn flat bread, it is made from pre-cooked corn meal instead of corn meal that is made out of hominy (masarena).

It is a basic fried corn cake about a finger width thick and about the size of a hamburger roll.

In El Salvador they put cheese or cooked meat in the middle before cooking them, in Colombia and in Venezuela they call them arepas and do stuff with them after they are cooked.

I still have to learn how to make them.

Posted by: Kindltot at September 08, 2019 04:57 PM (xG/b0)

135 Houston: Naranjo
Seattle: Witzna

I'm actually starting to worry that this ballgame ends in a ritual beheading of the Mariners at the top of the Minute Maid mound

Posted by: boulder t'hobo at September 08, 2019 04:57 PM (ykYG2)

136 Thanks CBD!

Posted by: qdpsteve at September 08, 2019 04:57 PM (L2ZTs)

137 119. can't go wrong with Marcella!

Posted by: kallisto at September 08, 2019 04:58 PM (hgEWn)

138

Made a veggie lasagna this week for dinners. We'll finish it tomorrow. Tonight was a fish break from the heavy lasagna even though it was meatless. Eggplant and zucchini. Ricotta, fresh mozz and goat cheese. Herbs. Marinara. Sprinkled with Parm. It was very good, but a huge dish.

Posted by: artisanal 'ette at September 08, 2019 04:58 PM (vEIlU)

139 Kindltot, thanks, good to know!
I had thought pupusa was something like octopus or sea urchin or similar like that.

Posted by: qdpsteve at September 08, 2019 04:58 PM (L2ZTs)

140 Posted by: qdpsteve at September 08, 2019 04:39 PM (L2ZTs)

Read Dave Ramsey's Total Money Makeover.

If you don't read start listening to his radio program.

Posted by: Ha at September 08, 2019 04:58 PM (MAstk)

141 108 For a real treat, cut jalapenos then rub your eye.
Posted by: Weasel at September 08, 2019 04:06 PM (u/o2C)

When I was a prep cook I once chopped a bunch of Jalapenos without putting on a glove. The juice soaked into my fingernails. Throbbed like a (expletive deleted) for over an hour. Felt like someone has smashed my fingertips with a hammer.

Posted by: Pug Mahon, Not Actually Irish at September 08, 2019 04:58 PM (yA7hB)

142 Ha, thanks!

Posted by: qdpsteve at September 08, 2019 04:59 PM (L2ZTs)

143 I thought Pupusas were those things that moths spin around themselves and then they come out with wings.

Posted by: Tom Servo

No, they're those antique native-american baby backpacks.

Posted by: mikeski at September 08, 2019 04:59 PM (P1f+c)

144 I was in the mood for chicken and sausage gumbo today so I went to Rajun Cajuns ( in Houston) and got some of their over priced gumbo. Unfortunately it's the only joint around here that you can get the non-New Orleans style ( brown roux and sans slimey okra )

Posted by: Pig to man dreaming of lions at September 08, 2019 05:00 PM (2DOZq)

145 Pupusas are a type of Salvadoran fried corn flat bread, it is made from pre-cooked corn meal instead of corn meal that is made out of hominy (masarena).

Interesting. Time to do some recipe searching.

Posted by: Additional Blond Agent, STEM guy at September 08, 2019 05:00 PM (7s3Gx)

146 eyyy masarena!

Posted by: boulder t'hobo at September 08, 2019 05:01 PM (ykYG2)

147 Bone Appetite

I'm going to have to try roasting tomatillo instead of frying them in tequila.

Posted by: Ben Had at September 08, 2019 05:01 PM (CSvq/)

148 I had thought pupusa was something like octopus or sea urchin or similar like that.
Posted by: qdpsteve at September 08, 2019 04:58 PM (L2ZTs)

Mmmmm. Pulpo.

Actually, no. Octopus is . . . *brrrr*

Posted by: Kindltot at September 08, 2019 05:01 PM (xG/b0)

149 We are indeed! I have posted here once or twice, and I would be happy to send it to you.
Posted by: CharlieBrown'sDildo at September 08, 2019 04:41 PM (wYseH)
---
Please do! My mom would love that for her birthday.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 05:02 PM (kQs4Y)

150 137
119. can't go wrong with Marcella!

Boy, that's no lie. I used that book so much it's falling apart.

Posted by: dartist at September 08, 2019 05:02 PM (K22Va)

151 Hmm, Amazon is offering me the audiobook of Dave Ramsey free if I'll just try their Audible service. Says I can keep the book free if I cancel.

Guess I know what I gotta do...

Posted by: qdpsteve at September 08, 2019 05:02 PM (L2ZTs)

152 I had the best burger for lunch today, and I'm proud to say I got outside of the whole thing.

It was 1/2 pound of beef with candied bacon (OMG), pickled onion, avocado, mixed greens, tomato, basil aioli, and jack cheese. Heavenly.

Posted by: bluebell at September 08, 2019 05:03 PM (xkSLi)

153 Kindltot, the worst part is when it squirts ink at you and turns your face black while you're trying to eat it :-P

Posted by: qdpsteve at September 08, 2019 05:03 PM (L2ZTs)

154

If you haven't seen this lady's creations, you're missing out.

https://www.instagram.com/dinarakasko/

Ukranian baker using a 3D printer. Really fun way to use the technology.

Watch the video. Very cool stuff.
https://tinyurl.com/y3lqbzxm

She is a master.

Posted by: artisanal 'ette at September 08, 2019 05:04 PM (vEIlU)

155 Do you have the Neon Green Jello Peyote recipe?
----

Tell me more! I'm always looking for ways to jazz up the church picnic.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 05:04 PM (kQs4Y)

156 bluebell, that comment literally made me slobber. Stop it.

Posted by: Pastafarian at September 08, 2019 05:04 PM (CdRgI)

157 I am tempted to get to the store, buy and mix together some sour cream and mayo, and then pack in some diced green chiles, jalapenos and serranos, and see what kind of flavor I get. I can't help but think it would make a tasty dip.
Posted by: qdpsteve at September 08, 2019 04:08 PM (L2ZTs)

Qdpsteve, I actually did that last week! Just finely chopped red onion and mildly hot pepper and mixed it in sour cream.

It made an appetizing dip that I ate all by myself.

Posted by: Emmie at September 08, 2019 05:04 PM (i/wJA)

158 Emmie, thanks for the tip! I'll give it a try then. Just gotta remember to get some onion.

Posted by: qdpsteve at September 08, 2019 05:04 PM (L2ZTs)

159 Made a veggie lasagna this week for dinners. We'll finish it tomorrow.
Tonight was a fish break from the heavy lasagna even though it was
meatless. Eggplant and zucchini. Ricotta, fresh mozz and goat cheese.
Herbs. Marinara. Sprinkled with Parm. It was very good, but a huge
dish.

Your posts always make me hungry.

Posted by: dartist at September 08, 2019 05:05 PM (K22Va)

160 bluebell, that comment literally made me slobber. Stop it.
Posted by: Pastafarian at September 08, 2019 05:04 PM (CdRgI)
---------

Sorry! I want one of your Beach Bum drinks, so we're even.

Posted by: bluebell at September 08, 2019 05:05 PM (xkSLi)

161 Need a list of cold-weather food, stuff to eat when you come in from
shoveling snow or raking leaves on a windy fall day. Beef stew, potato
soup, clam chowder...

I was so ready for cold weather this week, and was looking up recipes for clam chowder, minestrone soup, beef stroganoff, etc. Alas, summer has returned for another shot at me.
Posted by: pep at September 08, 2019 04:56 PM (T6t7i)

My second favorite meal of all time was Shrimp creole made by a girl from Louisiana that moved to Denver. My buddies and I stayed at her apartment when we drove to Colorado to ski. Skiing and then Shrimp creole. I don't know if I would have traded a night with Kate Upton for that day.

Ah who am I kidding . Of course I would.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:05 PM (2DOZq)

162 bluebell, mmm.

Candying bacon must be a nice job to have...

Posted by: qdpsteve at September 08, 2019 05:06 PM (L2ZTs)

163 142 Ha, thanks!

..

No problem.

If you follow his program or even 90% of it you will be golden.

I following 90-95% but I do use a credit card. Hiwever, I pay the balance in full every month.

I believe his radio program is #3 in the nation.

Posted by: Ha at September 08, 2019 05:06 PM (MAstk)

164 That pork and cider stew looks awesome. I'm assuming they mean you to use hard cider. I might try it but with their suggestion of chenin blanc instead, and then throwing in some regular old apple cider for the apple taste.

Posted by: bluebell at September 08, 2019 05:07 PM (xkSLi)

165 Oh.

Here's her website.

http://www.dinarakasko.com/

Posted by: artisanal 'ette at September 08, 2019 05:07 PM (vEIlU)

166 Bluebell, that burger sounds divine!!!*drools*

Posted by: lin-duh at September 08, 2019 05:07 PM (UUBmN)

167 Darn typos...

Posted by: Ha at September 08, 2019 05:07 PM (MAstk)

168 124 107 ... "Need a list of cold-weather food, stuff to eat when you come in from shoveling snow or raking leaves on a windy fall day. Beef stew, potato soup, clam chowder... "

Hi Hadrian, (and again Happy Birthday)

As soon as I posted that comment I started thinking of all the dishes that would qualify. I'm going to give it some thought and maybe post the list next week.
Posted by: JTB at September 08, 2019 04:53 PM (bmdz3)

It's still toasty up in our neck of the NoVA woods, but I roasted a turkey breast for dinner tonight. I have missed roast meat, because it just so freaking hot in my kitchen.

As for soups, I just found a recipe for mexican cabbage soup that sounds divine. CBD's roasted peppers would work beautifully for this recipe, that also calls for chipotle peppers in adobo sauce. That with chicken quesadillas would be a superb dinner.

Posted by: Moki at September 08, 2019 05:08 PM (mFoNl)

169 I also love fried plantain and fried cassava.

My GF makes and eats kimchi and similar, which is nice, but when she has a dinner with her other Korean friends, there are things I am not able to eat because they tear my gut up so much.
really there are kimchis I can't eat because they are too spicy.

Posted by: Kindltot at September 08, 2019 05:08 PM (xG/b0)

170 150. I like her, Giuliano Bugialli and Lidia for Italian food.

Posted by: kallisto at September 08, 2019 05:08 PM (hgEWn)

171 Oh, and that burger was served on a brioche roll, which really is the way to go. I usually don't eat the buns, but this one was divine, and really light so it was hardly like eating bread at all. *shifty eyes*

Posted by: bluebell at September 08, 2019 05:08 PM (xkSLi)

172 Wasn't there an episode of Seinfeld where Kramer gets some plantains?

Posted by: qdpsteve at September 08, 2019 05:09 PM (L2ZTs)

173 Your posts always make me hungry.
Posted by: dartist at September 08, 2019 05:05 PM (K22Va)

It's not good that it posts so close to dinner too!

Posted by: artisanal 'ette at September 08, 2019 05:09 PM (vEIlU)

174 bluebell, try some calvados in the place of the apple cider, and save the apples for a tarte tatin...

Posted by: Moki at September 08, 2019 05:09 PM (mFoNl)

175 I ate at the Israeli owned hamburger chain last week. BurgerIM. Much better than Five Guys.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:10 PM (2DOZq)

176 133
Warren?
I will pay a hacker to hackle
your location.
I will hunt.
Stalk.
Then... hello let's snort some beer and switch You Tube music vids.

Posted by: Throbbing Tonsil/ Humphreyrobot at September 08, 2019 05:11 PM (9PtLS)

177 170
150. I like her, Giuliano Bugialli and Lidia for Italian food.

Not familiar with Bugialli. Thanks! Off to the internets.

Posted by: dartist at September 08, 2019 05:11 PM (K22Va)

178 I wondered about calvados too Moki, but isn't that brandy? Might be too heavy for that stew. But what do I know about apple booze - nothing, that's what.

Posted by: bluebell at September 08, 2019 05:11 PM (xkSLi)

179 I just found this woman on YouTube:

Clara's Great Depression Cooking... https://www.youtube.com/user/DepressionCooking (homestead cooking)

Posted by: Slapweasel, White Enthusiast, Blond at September 08, 2019 05:12 PM (Ckg4U)

180 neat cooker, until i got to the add wood every 30 minutes part, the $1400 price tag and the flying sparks...

i'll stick with my WSSM and the Minion Method... set it up, get it started and go to bed. 14-16 hour burns are normal, and the temp stays steady all the way through.

Posted by: redc1c4 at September 08, 2019 05:13 PM (SL3Nf)

181 Qdpsteve, Dave Ramsey has Financial Peace University classes all over the country. They are great! He walks you through step-by-step and his presentation style is very bracing and encouraging. He appeals to your head and your heart at the same time. It really helps when you feel inspired like that.

Posted by: Emmie at September 08, 2019 05:13 PM (i/wJA)

182 It is, bluebell, but it is superb for cooking. I had a calvados glazed pork roast with butter roasted potatoes and veggies in Bretagne that brought me to tears.

Good tears, this was before I had dairy issues.

Posted by: Moki at September 08, 2019 05:14 PM (mFoNl)

183
I wondered about calvados too Moki, but isn't that brandy? Might be too
heavy for that stew. But what do I know about apple booze - nothing,
that's what.

Posted by: bluebell at September 08, 2019 05:11 PM (xkSLi)

---
calvados isn't really a "heavy" flavor in my experience, and it is awesome in bread pudding sauce, as a substitute for bourbon.

Posted by: redc1c4 at September 08, 2019 05:14 PM (SL3Nf)

184 https://www.daveramsey.com/ financial-peace-university

Posted by: Emmie at September 08, 2019 05:14 PM (i/wJA)

185 https://www.daveramsey.com/financial-peace-university

Looks like this will fit without inserting a space to break it up.

Posted by: Emmie at September 08, 2019 05:15 PM (i/wJA)

186 170
150. I like her, Giuliano Bugialli and Lidia for Italian food.

Is there a Bugialli book you would recommend?

Posted by: dartist at September 08, 2019 05:15 PM (K22Va)

187 I'm downloading Dave Ramsey's book now.
Thanks for the tip, Ha!

I admit I'll probably be a 90%-er too in that there's too much expensive stuff I can only get with my CCs. What I need to do is learn to only use one card and buy only one thing at a time IMHO.

Posted by: qdpsteve at September 08, 2019 05:17 PM (L2ZTs)

188 I ate at the Israeli owned hamburger chain last week. BurgerIM. Much better than Five Guys.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:10 PM (2DOZq)

---
being better than 5 fags is a low bar.

but will Burger IM give you a real cheeseburger or do they keep kosher?

there a couple in the area, but they've been slow in opening their stores. i see them but they don't appear to be open.

Posted by: redc1c4 at September 08, 2019 05:17 PM (SL3Nf)

189 the hearty casserole from southern france, the cassoulet, is perfect winter food.

Posted by: musical jolly chimp at September 08, 2019 05:18 PM (Pg+x7)

190 Emmie, that's good advice. Ramsey understands, and I agree, that in order for a person to make real changes in their lives, they have to *emotionally* want to make the change as well as *intellectually* want it.

That's the hardest part about dieting for me. I know intellectually I have to cut back on a lot of things, but the emotional part of me just refuses to give them up. It's so hard.

Posted by: qdpsteve at September 08, 2019 05:18 PM (L2ZTs)

191 You are so wonderful is awesome.

Posted by: Cosmic Charlie at September 08, 2019 05:19 PM (PUmDY)

192 That's the hardest part about dieting for me. I know intellectually I have to cut back on a lot of things, but the emotional part of me just refuses to give them up. It's so hard.
Posted by: qdpsteve at September 08, 2019 05:18 PM (L2ZTs)

I hear ya.

Posted by: Emmie at September 08, 2019 05:19 PM (i/wJA)

193 Our church offer the Financial Freedom course about 3 times a year. I really want to do it but have to get my husband on board...

Posted by: lin-duh at September 08, 2019 05:20 PM (UUBmN)

194

A blog I go back to from time to time is Food52. It really has grown from when I first found it years ago.

I have at least one of their cookbooks (too lazy to go see if I have more than one).

And their community has grown. You can submit unique recipes, enter their contests (theme based recipe contests, which are fun), and they even have a design center for designing tools and gadgets for the kitchen (it sounds like they use ideas submitted to them as well - but I doubt you get royalties!)

Posted by: artisanal 'ette at September 08, 2019 05:20 PM (vEIlU)

195 Oh yeah, baking meatballs is the way to go. I do two big sheet pans at a time, freeze most of 'em. It would take forever on the stove. Plus who wants to stand there watching meatballs burn on one side when you can go put your feet up in the living room while they bake?

Posted by: JuJuBee at September 08, 2019 05:20 PM (MSTWM)

196 Got side tracked. Glad you found the pan. The few times I've make cheese cake I think it said to bake in a pan of water. Supposed to keep it from cracking on top.

I'm sure someone already mentioned that.

Posted by: Infidel at September 08, 2019 05:20 PM (BLFnH)

197 That's the hardest part about dieting for me. I know intellectually I have to cut back on a lot of things, but the emotional part of me just refuses to give them up. It's so hard.
Posted by: qdpsteve at September 08, 2019 05:18 PM (L2ZTs)

Like what, for example?

Posted by: artisanal 'ette at September 08, 2019 05:21 PM (vEIlU)

198 artisanal, are you kidding? :-)

Popeyes. Cheesecake. Fast food.
CDs. Blurays. Electronics. Computers. Software.
I could go on and on and on...

Posted by: qdpsteve at September 08, 2019 05:22 PM (L2ZTs)

199 Calvados is deceptive. It can knock you on your ass.

Posted by: JuJuBee at September 08, 2019 05:23 PM (MSTWM)

200 Don't forget the water bath.

Posted by: Max Power at September 08, 2019 04:41 PM (llxrS)

My favorite recipe (the one I just put into the bottom of the post) doesn't require a water bath.

Water baths and I do not get along. I usually get some combination of a wet floor, a burn, and soggy food.

Posted by: CharlieBrown'sDildo at September 08, 2019 05:23 PM (wYseH)

201 I have wondered how a person could enjoy variety on a carnivore diet.

I mean, sure, there are different types of meat, but they all have a certain savory flavor.

I've had some health improvement when eating mostly carnivore, but I have trouble committing to it because I think I would miss other textures and flavors. Plus, cookies are my downfall.

Posted by: Emmie at September 08, 2019 05:23 PM (i/wJA)

202 Our church offer the Financial Freedom course about 3 times a year. I really want to do it but have to get my husband on board...
Posted by: lin-duh at September 08, 2019 05:20 PM (UUBmN)

Oh, lin-duh. Go on your own. It is a wonderful course. He may get interested as you learn. Even if you just leave the book lying around the house.

Posted by: Infidel at September 08, 2019 05:24 PM (BLFnH)

203 Roasting peppers is one of my favorite "past-times" in the kitchen. Since I have an electric stove, *spits*, I have to use my grill.

You can toss them into a paper bag or even a Ziploc for about ten minutes for easy removal of the extraneous, waxy and bitter skin.

I've done it for soups, salsas, rice, sauces and toppings for sausage sammiches.

Leaving a bit of the burn on the peppers is, indeed, a favor multiplier.

Posted by: Slapweasel, White Enthusiast, Blond at September 08, 2019 05:24 PM (Ckg4U)

204 Got the book downloaded. 3 and a half hour listen, so I could hear the whole thing in a week by just listening half an hour a day. Sounds like a deal.

Posted by: qdpsteve at September 08, 2019 05:24 PM (L2ZTs)

205 I've given up bread and wheat products except for two cheat days a month ( paydays) .

Hardest part is giving up the convenience of a quick meal. I like me a good sammich.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:25 PM (2DOZq)

206 186. dartist, the Classic Techniques and his Pasta book.

Posted by: kallisto at September 08, 2019 05:25 PM (hgEWn)

207 That's the hardest part about dieting for me. I know
intellectually I have to cut back on a lot of things, but the emotional
part of me just refuses to give them up. It's so hard.

Posted by: qdpsteve at September 08, 2019 05:18 PM (L2ZTs)

---
try cutting back on the Viagra, maybe?

Posted by: redc1c4 at September 08, 2019 05:25 PM (SL3Nf)

208 Apparently the secret to dark gumbo is dark roux.

3+ hours @345 skillet in the oven

Not bad for a Pitcskboiger.

Posted by: DaveA at September 08, 2019 05:25 PM (FhXTo)

209 Lydia Bastianich > Marcella Hazan

Posted by: San Franpsycho at September 08, 2019 05:25 PM (EZebt)

210 6 months of keto and I'm getting bored.

Posted by: lin-duh at September 08, 2019 05:25 PM (UUBmN)

211 red, that's not an issue thankfully :-)
No money, no honey...

Posted by: qdpsteve at September 08, 2019 05:25 PM (L2ZTs)

212 I have wondered how a person could enjoy variety on a carnivore diet.

I mean, sure, there are different types of meat, but they all have a certain savory flavor.

I've had some health improvement when eating mostly carnivore, but I
have trouble committing to it because I think I would miss other
textures and flavors. Plus, cookies are my downfall.

Posted by: Emmie at September 08, 2019 05:23 PM

---

I can't do carnivore except on rare occasions like when I smoke ribs or brisket. I love my chicken fried steak, sausage biscuits and hash browns too much.

Posted by: The Great White Scotsman at September 08, 2019 05:26 PM (JUOKG)

213 I finally found one somewhat healthy thing from a fast food place that I crave:

The Santa Fe Chicken Wrap at Togos. It's actually good. Still somewhat high in calories and salt, but it's got so many veggies I can't believe it'll kill me.

Posted by: qdpsteve at September 08, 2019 05:27 PM (L2ZTs)

214 Water baths and I do not get along. I usually get some combination of a wet floor, a burn, and soggy food.
Posted by: CharlieBrown'sDildo at September 08, 2019 05:23 PM (wYseH)

===

You didn't make enough puddings and custards as as a young chef!

Posted by: San Franpsycho at September 08, 2019 05:28 PM (EZebt)

215 Brown roux > dark roux

Posted by: Pig to man dreaming of lions at September 08, 2019 05:28 PM (2DOZq)

216 Yes, akshully, I did make a ton of chocolate mousse and caramel custard.

Posted by: San Franpsycho at September 08, 2019 05:29 PM (EZebt)

217 Popeyes. Cheesecake. Fast food.
CDs. Blurays. Electronics. Computers. Software.
I could go on and on and on...
Posted by: qdpsteve at September 08, 2019 05:22 PM (L2ZTs)

don't beat yourself up, just do what you can incrementally

eventually you won't even want fast food...
and if you cut down on sugar, you don't crave it as much
same for the bad things like chips
soda...

Posted by: artisanal 'ette at September 08, 2019 05:30 PM (vEIlU)

218 Lydia Bastianich > Marcella Hazan

Posted by: San Franpsycho at September 08, 2019 05:25 PM (EZebt)

Shut your whore mouth!

Seriously...I learned to cook with a few cook books, and Hazan's featured prominently! But I do agree that Bastianich is a fine, fine cook.

Posted by: CharlieBrown'sDildo at September 08, 2019 05:30 PM (wYseH)

219 206
186. dartist, the Classic Techniques and his Pasta book.

Thank you!

Posted by: dartist at September 08, 2019 05:30 PM (K22Va)

220 artisanal, thanks.
I am finally to the point where I crave water sometimes instead of soda, and I crave something at home instead of fast food.
I still have a long way to go though. :-)

Posted by: qdpsteve at September 08, 2019 05:31 PM (L2ZTs)

221 I can't do carnivore except on rare occasions like when I smoke ribs or brisket. I love my chicken fried steak, sausage biscuits and hash browns too much.
Posted by: The Great White Scotsman at September 08, 2019 05:26 PM (JUOKG)

My digestive system has been demanding special treatment. It does seem that I tolerate those other things better after taking a break.

Posted by: Emmie at September 08, 2019 05:31 PM (i/wJA)

222 Oh! I have a question I've been meaning to ask here for weeks!

Someone (and I can't remember who) gave us a jar of wine jelly. It's a deep red and not very sweet, and I have no idea what to do with it.

I tried searching "red wine jelly" and I found recipes for it, but strangely, nothing told me what to actually do with it once you have it.

Any ideas? I mean other than putting it on cream cheese on a cracker, which would be okay, but not great?

Posted by: bluebell at September 08, 2019 05:31 PM (xkSLi)

223 red wine jelly...
maybe spread it onto a slice of cheese/brie?

Posted by: qdpsteve at September 08, 2019 05:32 PM (L2ZTs)

224 How Sweet It Is is very good.

Posted by: Cosmic Charlie at September 08, 2019 05:32 PM (PUmDY)

225 Posted by: bluebell at September 08, 2019 05:31 PM (xkSLi)M

I assume you serve it with some type of red meat.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:33 PM (2DOZq)

226 Posted by: CharlieBrown'sDildo at September 08, 2019 05:30 PM (wYseH)

You can sit at Mrs. Franpsycho's table.

Posted by: San Franpsycho at September 08, 2019 05:33 PM (EZebt)

227 I splurged today and went to the only real meat market in town. I wanted a ribeye. When she said bone it, I wasn't paying attention. Holy Moly, there were over a pound a piece. I got 2 boneless.

Posted by: Infidel at September 08, 2019 05:33 PM (BLFnH)

228
I ate at the Israeli owned hamburger chain last week. BurgerIM.

Burger instant message

Posted by: Bertram Cabot, Jr. at September 08, 2019 05:33 PM (aKsyK)

229 Any ideas? I mean other than putting it on cream cheese on a cracker, which would be okay, but not great?
Posted by: bluebell at September 08, 2019 05:31 PM (xkSLi)

===

With a brisket in the slow cooker?

Posted by: San Franpsycho at September 08, 2019 05:34 PM (EZebt)

230 One thing I've wanted to ask: does anyone here know anything about what a restaurant experience was like in the 1800s?

I've wondered what would happen if, in 1895, some wanted asked for their steak, spicy.

I've usually thought they'd just get a side of horseradish with it. Or, the chef would just bring them prime rib with horseradish instead of steak.

OTOH, I do believe a few chefs knew a little about chiles...

Posted by: qdpsteve at September 08, 2019 05:34 PM (L2ZTs)

231 ...I believe his radio program is #3 in the nation.

Posted by: Ha at September 08, 2019 05:06 PM (MAstk)

He's also an avid gun collector, and strong 2A proponent.

So, he ought to agree with Teh Horde, that the right number of guns to own is: "One More!"

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 08, 2019 05:35 PM (QzJWU)

232 210 6 months of keto and I'm getting bored.
Posted by: lin-duh at September 08, 2019 05:25 PM (UUBmN)

Sounds like you've tried some interesting recipes, though.

Posted by: Emmie at September 08, 2019 05:35 PM (i/wJA)

233 Pig, I have a BurgerIM in my neighborhood too. Been wanting to try it. Glad to hear it was good.

Posted by: qdpsteve at September 08, 2019 05:35 PM (L2ZTs)

234 I'll have to try roasting peppers over a mesquite flame. That should add even more flavor.

Posted by: Ben Had at September 08, 2019 05:35 PM (CSvq/)

235 There are other things that are worse...much, much worse.
Posted by: CharlieBrown'sDildo at September 08, 2019 04:27 PM (wYseH)
----------

Lemon juice in a paper cut?

Posted by: blake - used pronoun salesman at September 08, 2019 05:36 PM (WEBkv)

236
When she said bone it, I wasn't paying attention.

That would perk me right up.

Posted by: Bertram Cabot, Jr. at September 08, 2019 05:36 PM (aKsyK)

237 ate at the Israeli owned hamburger chain last week. BurgerIM.

Burger instant message
Posted by: Bertram Cabot, Jr. at September 08, 2019 05:33 PM (aKsyK)

Heh but I believe im means many in Hebrew. I looked it up before I went there. That's how I knew they were an Israeli company.

Posted by: Pig to man dreaming of lions at September 08, 2019 05:36 PM (2DOZq)

238 With a brisket in the slow cooker?
Posted by: San Franpsycho at September 08, 2019 05:34 PM (EZebt)
----------

And then what? It's only a small jar, a half-pint at most but maybe not even that.

Posted by: bluebell at September 08, 2019 05:36 PM (xkSLi)

239 That Q-cooker looks pretty sweet.

But $1500....ouch.

Posted by: Bitter Clinger at September 08, 2019 05:36 PM (YA914)

240 I've wondered what would happen if, in 1895, some wanted asked for their steak, spicy.

===

It would depend on where you were. IIRC places like Peter Lugar in Brooklyn already had a signature house sauce by then

Posted by: San Franpsycho at September 08, 2019 05:37 PM (EZebt)

241 Any ideas? I mean other than putting it on cream cheese on a cracker, which would be okay, but not great?
Posted by: bluebell at September 08, 2019 05:31 PM (xkSLi)

lol
I get those as gifts too.
Hors d'oeuvres topping.
Even sneak it in a gourmet sandwich or panini (depending on the wine used).
Anywhere you can add a condiment for flavor; fish, meats....

Posted by: artisanal 'ette at September 08, 2019 05:37 PM (vEIlU)

242 lin-duh, I saw some Keto ice cream the other day.

Have you tried it?

Posted by: Ben Had at September 08, 2019 05:37 PM (CSvq/)

243 195 Oh yeah, baking meatballs is the way to go. I do two big sheet pans at a time, freeze most of 'em. It would take forever on the stove. Plus who wants to stand there watching meatballs burn on one side when you can go put your feet up in the living room while they bake?
Posted by: JuJuBee at September 08, 2019 05:20 PM (MSTWM)

I've always baked meatballs. I just add a little extra beef broth so they stay tender.

I also bake bacon. No mess, and it comes out perfectly.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 08, 2019 05:37 PM (TdMsT)

244 I know BurgerIM is *not* kosher, which is a good thing for American palettes.

They also offer a nice variety of types of beef, including chorizo.

Posted by: qdpsteve at September 08, 2019 05:37 PM (L2ZTs)

245 Good afternoon. Hey I like Jalapenos but they just don't like me. So I do the milder poblano pepper, much easier to handle & stuff with the cream cheese. Poblanos have more room for bacon sprinkled on top anyways.

Posted by: NOS4A2 at September 08, 2019 05:38 PM (WWS2B)

246 I brown meatballs in olive oil before cooking them in the sauce. I like the extra bit of flavor from the oil, plus it smells so good as they brown.

Posted by: kallisto at September 08, 2019 05:38 PM (DUPgJ)

247 San Fran, yup. Luger's sauce is horseradish-y, too.

Posted by: qdpsteve at September 08, 2019 05:38 PM (L2ZTs)

248 Maybe I should just dump it in the next batch of tomato sauce I make.

Posted by: bluebell at September 08, 2019 05:38 PM (xkSLi)

249 I also bake bacon. No mess, and it comes out perfectly.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 08, 2019 05:37 PM (TdMsT)

And starting it in a cold oven tends to keep it from curling.

Posted by: CharlieBrown'sDildo at September 08, 2019 05:39 PM (wYseH)

250 How did mint jelly become a thing for lamb chops?

Posted by: Pig to man dreaming of lions at September 08, 2019 05:39 PM (2DOZq)

251
Any ideas? I mean other than putting it on cream cheese on a cracker, which would be okay, but not great?
Posted by: bluebell at September 08, 2019 05:31 PM (xkSLi)
------------

We received a jar of jalepena strawberry jam and used it to top meatloaf before cooking, which worked pretty well.

Though, the jam was probably sweeter than your wine jam.

Posted by: blake - used pronoun salesman at September 08, 2019 05:39 PM (WEBkv)

252
And starting it in a cold oven tends to keep it from curling.
Posted by: CharlieBrown'sDildo at September 08, 2019 05:39 PM (wYseH)

Yes. And I just put a sheet of aluminum foil over a cookie sheet and there is no pan to clean afterward.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 08, 2019 05:40 PM (TdMsT)

253 IIRC places like Peter Lugar in Brooklyn already had a signature house sauce

Posted by: San Franpsycho at September 08, 2019 05:37 PM (EZebt)

Yup...and they bottle it and sell it too. It's a bit sweet for my palate, and besides, steak sauce on steak is an abomination and will send you straight to hell.

Posted by: CharlieBrown'sDildo at September 08, 2019 05:41 PM (wYseH)

254 If you are a whisky drinker and you like Tennessee whisky, George Dickel released its Bottled in Bond 100 proof last week for the second time this year and if you are lucky there is still some on the shelf at your liquor store.

Its a 14 year aged Tennessee whisky, and it is really, really nice. at $35-40, smooth and mature without losing its character (kind of like CBD), its probably the best value on the shelf at your liquor store if you prefer quality.

Posted by: Bitter Clinger at September 08, 2019 05:42 PM (YA914)

255 kallisto. there is a Tuscan herb olive oil that comes from a place in Arizona that I bet you would love.

I can dang near drink it straight out of the bottle.

Posted by: Ben Had at September 08, 2019 05:42 PM (CSvq/)

256 239 That Q-cooker looks pretty sweet.

But $1500....ouch.
Posted by: Bitter Clinger at September 08, 2019 05:36 PM (YA914)
-----------

It wasn't the cost for me. It was the "made to cook a side of beef at a time" that made it a "no."

Posted by: blake - used pronoun salesman at September 08, 2019 05:42 PM (WEBkv)

257 CBD, where exactly is that about steak sauce in the bible? I'm curious to know... ;-)

Posted by: qdpsteve at September 08, 2019 05:42 PM (L2ZTs)

258 I haven't tried keto ice cream yet. I just made some cookies for the first time. Good flavor but the texture wasn't right. I think that's what I miss the most, the variety of textures in food.

Posted by: lin-duh at September 08, 2019 05:42 PM (UUBmN)

259 Hey I like Jalapenos but they just don't like me.

Posted by: NOS4A2 at September 08, 2019 05:38 PM (WWS2B)

Have you tried removing the seeds and veins? That's where most of the heat is.

Posted by: CharlieBrown'sDildo at September 08, 2019 05:42 PM (wYseH)

260 Though, the jam was probably sweeter than your wine jam.
Posted by: blake - used pronoun salesman at September 08, 2019 05:39 PM (WEBkv)
--------

Now that's an idea, blake. I usually don't put any sort of topping on my meatloaf so even something that isn't too sweet would be sort of a treat.

Posted by: bluebell at September 08, 2019 05:43 PM (xkSLi)

261 Yup...and they bottle it and sell it too. It's a bit sweet for my palate, and besides, steak sauce on steak is an abomination and will send you straight to hell.
Posted by: CharlieBrown'sDildo at September 08, 2019 05:41 PM (wYseH)
-------------

Excuse me while I marinate some steaks in steak sauce before my breakfast of waffles and syrup.

Posted by: blake - used pronoun salesman at September 08, 2019 05:43 PM (WEBkv)

262 blake, yup.
I've always had the hunch CBD's bible contains a few misprints... ;-)

Posted by: qdpsteve at September 08, 2019 05:44 PM (L2ZTs)

263 steak sauce on steak is an abomination and will send you straight to hell.

Posted by: CharlieBrown'sDildo

------

I rate this comment "Mostly True." Exception being my homemade peppercorn sauce.

Posted by: olddog in mo at September 08, 2019 05:45 PM (Dhht7)

264 Peppercorn sauce is da bomb. Unfortunately you can't find any pre-made anymore. Another thing I have to learn to make.

Posted by: qdpsteve at September 08, 2019 05:45 PM (L2ZTs)

265 Speaking of peppers, we get these Anaheim peppers out her in commiefornnia that are really nice to cook with. They're tasty with just a hint of heat. Great to saute with veggies.

Posted by: blake - used pronoun salesman at September 08, 2019 05:46 PM (WEBkv)

266 Posted by: Bitter Clinger at September 08, 2019 05:42 PM (YA914)

Heh....

Have you tried James E. Pepper 1776 Bourbon?

It's my new everyday bourbon. Reasonably priced, delightfully smooth, with just enough spice to make it interesting.

https://tinyurl.com/y4pozvuy

Posted by: CharlieBrown'sDildo at September 08, 2019 05:46 PM (wYseH)

267 Bluebell, I would heat up the wine jelly in a pan and spoon it over meat, probably beef.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 05:46 PM (kQs4Y)

268 her? here.

Posted by: blake - used pronoun salesman at September 08, 2019 05:47 PM (WEBkv)

269 besides, steak sauce on steak is an abomination and will send you straight to hell.
Posted by: CharlieBrown'sDildo at September 08, 2019 05:41 PM (wYseH)

Hubby smears his steaks with HP Sauce.

I can't look.

I cannot use any sauce on my steaks either.

Posted by: artisanal 'ette at September 08, 2019 05:47 PM (vEIlU)

270 Exception being my homemade peppercorn sauce.

Posted by: olddog in mo at September 08, 2019 05:45 PM (Dhht7)

Completely different! A good peppercorn sauce on a pan-seared steak is a thing of beauty!

Deglaze with brandy, fresh cracked pepper, cream, a bit of thyme or whatever, and life is good!

Posted by: CharlieBrown'sDildo at September 08, 2019 05:48 PM (wYseH)

271 artisinal, I didn't even know Hewlett Packard made a steak sauce. Hope it's better than Acer's sauce!

Posted by: qdpsteve at September 08, 2019 05:48 PM (L2ZTs)

272 Salt, pepper and horseradish. Yum.

Posted by: Infidel at September 08, 2019 05:48 PM (BLFnH)

273

Although, prime rib au jus, or horseradish cream.... yum.

Posted by: artisanal 'ette at September 08, 2019 05:48 PM (vEIlU)

274

bon appetit y'all.

Posted by: artisanal 'ette at September 08, 2019 05:49 PM (vEIlU)

275 I cannot use any sauce on my steaks either.

Salt for sure, maybe some black pepper, and maybe some butter depending on the cut.

Posted by: Grump928(C) at September 08, 2019 05:49 PM (yQpMk)

276 Well, dropped in just long enough for my wife to finish up grilling some fish.

Nice basic white fish that, if my wife does it to her usual standards, will be nice and flaky.

From grub to gub thread.

Later!

Posted by: blake - used pronoun salesman at September 08, 2019 05:49 PM (WEBkv)

277 The condiment company Beaver [insert semi-naughty joke here] makes a Deli Horseradish that's de-lish. Unfortunately it's also a bit hard to find.

Posted by: qdpsteve at September 08, 2019 05:49 PM (L2ZTs)

278 Posted by: CharlieBrown'sDildo at September 08, 2019 05:46 PM (wYseH)

....

Not yet, but I have a bottle on the shelf.

I've got three bottles of bourbon open right now and promised myself I wouldn't crack another until I drain a few.

Posted by: Bitter Clinger at September 08, 2019 05:49 PM (YA914)

279 The only time steak sauce should be used is if your steak came from a corriente steer.

Posted by: Ben Had at September 08, 2019 05:49 PM (CSvq/)

280 Exception being my homemade peppercorn sauce.

Posted by: olddog

Recipe?

Posted by: Infidel at September 08, 2019 05:49 PM (BLFnH)

281 Salt for sure, maybe some black pepper, and maybe some butter depending on the cut.
Posted by: Grump928(C) at September 08, 2019 05:49 PM (yQpMk)

oh yessss, butter!

Posted by: artisanal 'ette at September 08, 2019 05:50 PM (vEIlU)

282 I love butter on everything!!!

Posted by: Marlon Brando at September 08, 2019 05:50 PM (L2ZTs)

283 Do any of you use seasoning salt on your steaks? I think several chop houses sell their brands in the grocery store.

Posted by: Grump928(C) at September 08, 2019 05:50 PM (yQpMk)

284 249 I also bake bacon. No mess, and it comes out perfectly.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 08, 2019 05:37 PM (TdMsT)

And starting it in a cold oven tends to keep it from curling.
Posted by: CharlieBrown'sDildo at September 08, 2019 05:39 PM (wYseH)

I do my bacon in the smoker. It doesn't curl there either and it tastes like candy.

Posted by: N.L. Urker, champion of Urkers everywhere at September 08, 2019 05:51 PM (Uu+Jp)

285 Plum gin liqueur coming along well. Sugar is all dissolved and I'm beginning to see a hint of color.

Posted by: CN at September 08, 2019 05:51 PM (U7k5w)

286 okay now to get this sock off

Posted by: qdpsteve at September 08, 2019 05:51 PM (L2ZTs)

287 I love butter on everything!!!
Posted by: Marlon Brando at September 08, 2019 05:50 PM (L2ZTs)

Yeah, I saw that movie

Posted by: Nevergiveup at September 08, 2019 05:51 PM (85Gof)

288 olddog, second on the peppercorn sauce. please

Posted by: Ben Had at September 08, 2019 05:52 PM (CSvq/)

289 I don't bake meatballs, I cook them in the microwave at 60% power for 8-10 minutes. Do meatloaf that way too. Because I'm lazy and into instant gratification. Meat seems more tender nuked than baking it. But mostly, I'm just lazy and into instant gratification. And no, I'm not a millennial.

Posted by: NOS4A2 at September 08, 2019 05:52 PM (WWS2B)

290 olddog, third on the peppercorn sauce :-)
Thanks in advance

Posted by: qdpsteve at September 08, 2019 05:52 PM (L2ZTs)

291 279 The only time steak sauce should be used is if your steak came from a corriente steer.
Posted by: Ben Had at September 08, 2019 05:49 PM (CSvq/)

Lol!

I admit, I prefer leaner beef. We had Argentine steaks once, and I couldn't handle the fat. It was too much for me.

Angus on the other hand...

Although i have to divorce the idea that the sweet cows that come up and lick your face are the chonks in plastic wrap in the store. I wish i could be vegetarian, but there is too much I can't eat now. I need the meat.

Posted by: Moki at September 08, 2019 05:52 PM (mFoNl)

292 255. I just read an article from an old Cooks' Illustrated that tested olive oil. They liked a Cali olive oil the best. Maybe the AZ oil is similar?

Posted by: kallisto at September 08, 2019 05:52 PM (DUPgJ)

293 Bluebell, I would heat up the wine jelly in a pan and spoon it over meat, probably beef.
Posted by: All Hail Eris, Literate Savage at September 08, 2019 05:46 PM (kQs4Y)
---------

Good idea! Maybe melt it in with the au jus next time I make a roast.

Posted by: bluebell at September 08, 2019 05:53 PM (xkSLi)

294 Just did a bit of research. Re CBD's edicts, it turns out there's an edition of the Bible that contains a long-lost book, Condimentus. Has all the biblical dietary restrictions you could think of, including:

- No steak sauce
- No sweet stuff on waffles

It also predicts the rise of Chick-Fil-A. Wow!

Posted by: qdpsteve at September 08, 2019 05:54 PM (L2ZTs)

295 Proper Olive Oil: What Most Americans Don't Know

Very few Americans have tasted proper olive oil. In most pantries lurks rancid olive oil, masquerading as extra virgin.

"A large percentage of Americans are happy with defective oils because that's all they know," said David Neuman, president of olive oil company Lucini, which works with small regional farmers in Tuscany.

http://bit.ly/2UH0PQc

Posted by: Grump928(C) at September 08, 2019 05:55 PM (yQpMk)

296 kallisto. check Sedona Divine, Tuscan Herb. It beats Napa Valley Olive Oil company by a mile.

Posted by: Ben Had at September 08, 2019 05:56 PM (CSvq/)

297 Bitter Clinger -- I agree completely, love George Dickel. And I don't even care for Tennessee whisky generally -- I prefer bourbon to that, and I prefer rum to bourbon.

My brother makes a nifty little cocktail with Dickel and creme de peche -- calls it "Tennessee Peach."

Posted by: Pastafarian at September 08, 2019 05:57 PM (CdRgI)

298
Horde Parenting Tip: If you don't talk to your kids about Lutefisk, who will?

Posted by: Duncanthrax at September 08, 2019 05:57 PM (DMUuz)

299 Thank's CBD, I really enjoy this thread.

Posted by: dartist at September 08, 2019 05:57 PM (K22Va)

300 I would use the red wine jelly as a facial.

Posted by: kallisto at September 08, 2019 05:57 PM (DUPgJ)

301 Duncanthrax, you don't want your kids trying lutefisk for the first time on the street...

Posted by: qdpsteve at September 08, 2019 05:58 PM (L2ZTs)

302 Horde Parenting Tip: If you don't talk to your kids about Lutefisk, who will?

They will learn about it on the street corner like we did.

Posted by: Grump928(C) at September 08, 2019 05:58 PM (yQpMk)

303 Dicklel was dad's fav. I found an old jug after he passed. Empty and the cork was stuck. I cleaned it up a little and put it on the mantel.

Posted by: Infidel at September 08, 2019 05:59 PM (BLFnH)

304 Re CBD's edicts, it turns out there's an edition of the Bible that contains a long-lost book, Condimentus.

It's not in the Scriptural canon, and as a Protestant, I don't acknowledge the Appetocrypha.

Posted by: Bitter Clinger at September 08, 2019 05:59 PM (YA914)

305 296. Really? I will check that out Ben Had, thanks!

Posted by: kallisto at September 08, 2019 06:00 PM (DUPgJ)

306 Bitter Clinger, me neither.
Pour on the steak sauce! :-)

Posted by: qdpsteve at September 08, 2019 06:00 PM (L2ZTs)

307 Good idea! Maybe melt it in with the au jus next time I make a roast.
Posted by: bluebell at September 08, 2019 05:53 PM (xkSLi)
---
I look forward to it!

*leans in expectantly*

Posted by: All Hail Eris, Literate Savage at September 08, 2019 06:01 PM (kQs4Y)

308 *taps foot*

olddog?

Posted by: Infidel at September 08, 2019 06:01 PM (BLFnH)

309 Defective oils? Yes definitely, the fresher the veggie oils, the better. But I'm just old enough to remember back in the day folks had their bacon drippings grease jars & cans stored either right next to or even on top their stoves.

Posted by: NOS4A2 at September 08, 2019 06:03 PM (WWS2B)

310 302 Horde Parenting Tip: If you don't talk to your kids about Lutefisk, who will?

They will learn about it on the street corner like we did.
Posted by: Grump928(C) at September 08, 2019 05:58 PM (yQpMk)

All the rock stars do Lutefisk! C'mon, man, don't be a pussy!

Posted by: All Hail Eris, Literate Savage at September 08, 2019 06:03 PM (kQs4Y)

311 Recipe?

Posted by: Infidel

----

Peppercorn Sauce.
.5 C white wine (or brandy for deeper flavor)
1 shallot finely chopped
1-2 T freshly cracked peppercorn. ( I use black)
1 3/4 C chicken stock
1 3/4 C beef stock
.5 C whipping cream

Bring wine, shallot and crushed peppercorns to boil in heavy med. saucepan. Simmer until almost evaporated or reduced by half. Add both stocks and boil until reduced to about 2 Cups. (around 30 mins.)
Add whipping cream and cook until sauce coats spoon (usually 10 mins.) Or desired consistency is reached.

Can make 2 hours ahead. Keep at room temp.

Tips: Reduce, reduce, reduce before adding cream. And don't add flour or cornstarch.

Posted by: olddog in mo at September 08, 2019 06:04 PM (Dhht7)

312 Hatch peppers are still available for those who live in Heaven's outpost on Earth.

Posted by: Duncanthrax at September 08, 2019 06:04 PM (DMUuz)

313 Pour on the steak sauce! :-)

Heinz 57: 1-3

For what shall it profit a steak, if it shall gain the mahogany sear, and lose it's own sauce?

Posted by: Bitter Clinger at September 08, 2019 06:05 PM (YA914)

314 Speaking of George Dickel...

Have you tried the

George Dickel Tabasco Barrel Finish?

Sounds awful. But, is a delicious quality quaff.

Makes an interesting Manhattan. Though you may want to go with Dry Vermouth instead of Sweet.

Or half and half like in a Perfect Manhattan.

As the Tabasco Finished George is sweeter than usual.

Posted by: naturalfake at September 08, 2019 06:05 PM (mIQCW)

315 Horde challenge...

Break out the good china and silver this week.

Just because.

Posted by: Nurse ratched at September 08, 2019 06:05 PM (PkVlr)

316 *taps foot*

olddog?

Posted by: Infidel

----

Shit, Infidel. Had to find it recipe and hunt and peck it into the grey box.

Posted by: olddog in mo at September 08, 2019 06:05 PM (Dhht7)

317 All the rock stars do Lutefisk! C'mon, man, don't be a pussy!
Posted by: All Hail Eris, Literate Savage at September 08, 2019 06:03 PM

This.

Posted by: Keith Richards at September 08, 2019 06:06 PM (zc6wW)

318 Bitter, true!

Posted by: qdpsteve at September 08, 2019 06:07 PM (L2ZTs)

319 Currently, my fave Tennessee whiskey for mixing/sipping is

Jack Daniel's Single Barrel Barrel Proof

can be found under $50.

Brings all the nice qualities of Jack forward and amps them up.

Posted by: naturalfake at September 08, 2019 06:08 PM (mIQCW)

320
It wasn't the cost for me. It was the "made to cook a side of beef at a time" that made it a "no."

Posted by: blake - used pronoun salesman at September 08, 2019 05:42 PM (WEBkv)

---
it was the "have to feed the fire every 30 minutes" for me....

and the fire danger.

and the cost, TBH

Posted by: redc1c4 at September 08, 2019 06:09 PM (SL3Nf)

321 Posted by: olddog in mo at September 08, 2019 06:04 PM (Dhht7)

Thank you olddog! Sounds yummy and may be able to put some in freezer.

Posted by: Infidel at September 08, 2019 06:09 PM (BLFnH)

322 bluebell, you could make hazelnut liqueur with all those hazelnuts. Or Nutella.

Posted by: kallisto at September 08, 2019 06:09 PM (DUPgJ)

323 it was the "have to feed the fire every 30 minutes" for me....

Yeah, that's too much babysitting for me.

It's the Needy Toddler of Grills.

And commercial size.

Posted by: naturalfake at September 08, 2019 06:11 PM (mIQCW)

324 It's not a thick sauce like A-1. First time I made it I was afraid family wouldn't like because it is runny compared to what they were used to when thinking of sauce. They loved it.

Posted by: olddog in mo at September 08, 2019 06:12 PM (Dhht7)

325 Meanwhile, my sister (who just moved in with us) has our fridge full of off-brand whiskeys:

"CVS Caremark Plastic Barrel-Aged"

"Dack Janiels" (label also says "New Mexico's finest")

"Doobie Brothers Special Recipe"

Posted by: qdpsteve at September 08, 2019 06:12 PM (L2ZTs)

326 bluebell, you could make hazelnut liqueur with all those hazelnuts. Or Nutella.
Posted by: kallisto at September 08, 2019 06:09 PM (DUPgJ)
-------

Yes, but then I'd have to figure out what to do with hazelnut liqueur!

I actually tried to make some sort of Nutella once. It was horrible. There's nothing like the real thing.

Posted by: bluebell at September 08, 2019 06:12 PM (xkSLi)

327 bluebell, stay far away from the Absolut Vodka Infused With Nutella. Bleah!

Posted by: qdpsteve at September 08, 2019 06:13 PM (L2ZTs)

328 I actually have two recipes that use hazelnuts. One is a hazelnut shortbread cookie that I make at Christmas, dipped in chocolate.

The other is a berry crisp that has finely chopped hazelnuts in the crisp part. It's delicious. But I can't make it often because we'd eat it!

Posted by: bluebell at September 08, 2019 06:14 PM (xkSLi)

329 But I'm just old enough to remember back in the day folks had their bacon drippings grease jars & cans stored either right next to or even on top their stoves.
Posted by: NOS4A2

----

Only back in the day?

Let me introduce you to my time machine. LOL

Posted by: Tonypete at September 08, 2019 06:15 PM (Y4EXg)

330 It's all about the flavor, olddog.

Posted by: Infidel at September 08, 2019 06:16 PM (BLFnH)

331 My brother makes a nifty little cocktail with Dickel and creme de peche -- calls it "Tennessee Peach."

.....

Sounds like it could be quite good.

I mostly stick with rye whiskies, but Dickel 12 at $15 a liter is hard to say no to when I'm at the liquor store.

I never have understood why Dickel has taken a backseat to Jack Daniels. JD was a better liquor back when it was 90 proof or even 86 proof, but now it's just a name brand unless you are paying for the gold label 27 or the Sinatra (which actually tastes like the old 90 proof).

Posted by: Bitter Clinger at September 08, 2019 06:16 PM (YA914)

332 Bluebell, I would heat up the wine jelly in a pan and spoon it over meat, probably beef.
Posted by: All Hail Eris, Literate Savage at September 08, 2019 05:46 PM (kQs4Y)
---------

Good idea! Maybe melt it in with the au jus next time I make a roast.
Posted by: bluebell

And you could put some on your Horse Derves !

Posted by: JT at September 08, 2019 06:16 PM (arJlL)

333 326. yes they have a way of integrating the chocolate and hazelnut in production. Plus, industrial strength emulsifiers.

Posted by: kallisto at September 08, 2019 06:16 PM (DUPgJ)

334 Thank you olddog! Sounds yummy and may be able to put some in freezer.
Posted by: Infidel at September 08, 2019 06:09 PM (BLFnH)
--------

Infidel, if you're thinking of freezing it, divide it up and leave out the whipping cream in the part you want to freeze, then add the cream after you thaw it. I think if you freeze the sauce with the cream in it it will separate when you thaw it.

Posted by: bluebell at September 08, 2019 06:17 PM (xkSLi)

335 qdpsteve and Ben Had: Peppercorn recipe at #311

Posted by: olddog in mo at September 08, 2019 06:17 PM (Dhht7)

336 olddog, I already PDFed your recipe. Thanks! :-)

Posted by: qdpsteve at September 08, 2019 06:18 PM (L2ZTs)

337 And you could put some on your Horse Derves !
Posted by: JT at September 08, 2019 06:16 PM (arJlL)
---------

Please. I was a French minor. It's Horse Doovers.

Posted by: bluebell at September 08, 2019 06:18 PM (xkSLi)

338 steak sauce on steak is an abomination and will send you straight to hell.
Posted by: CharlieBrown'sDildo
------
I rate this comment "Mostly True." Exception being my homemade peppercorn sauce.
Posted by: olddog in mo at September 08, 2019 05:45 PM (Dhht7)

I like A1, Heinz 57 and even ketchup at times. I even like a steak sammich with mayonnaise too.

Variety is the spice of life.

Posted by: Hairyback Guy at September 08, 2019 06:18 PM (Z+IKu)

339 Posted by: blake - used pronoun salesman at September 08, 2019 05:43 PM (WEBkv)

You're an animal....

Posted by: CharlieBrown'sDildo at September 08, 2019 06:19 PM (wYseH)

340 Hors'oeurverevrs is one of those words that's impossible to spell. It's like that guy, John Sununununu.

Posted by: qdpsteve at September 08, 2019 06:19 PM (L2ZTs)

341 bluebell, you are right. I forgot about that. Time to start filling the freezer again.

Posted by: Infidel at September 08, 2019 06:19 PM (BLFnH)

342 bluebell, you are right. I forgot about that. Time to start filling the freezer again.
Posted by: Infidel at September 08, 2019 06:19 PM (BLFnH)
--------

And if you do freeze some of the sauce, be sure to put a note in there that says not only what it is, but how much cream to add and how long to cook it afterwards. It will make things much easier for you in the future. Don't ask me how I know this.

Posted by: bluebell at September 08, 2019 06:21 PM (xkSLi)

343 Please. I was a French minor. It's Horse Doovers.
Posted by: bluebell at September 08, 2019 06:18 PM

We don't want to know what part of the horse that is, do we?

Posted by: RedMindBlueState at September 08, 2019 06:21 PM (rBtIz)

344 I never have understood why Dickel has taken a backseat to Jack Daniels.

Posted by: Bitter Clinger at September 08, 2019 06:16 PM (YA914)

I think maybe two things.

One, George is a much lighter flavor than Jack.

And thus, doesn't tend to mix as well. Jack can handle just about anything.

Two, George is fairly heavy on that peanut taste that some bourbons have.

Some people like it. Some don't.

Either way the George Peanut taste insists on itself.

BC,

I'm with you as far as ryes go. I'd rather drink rye than bourbon. Though I like both.

Posted by: naturalfake at September 08, 2019 06:21 PM (mIQCW)

345 I like A1. I've gotten the stink eye at several restaurants when requested. Never was fan of Heinz 57 though.

Posted by: olddog in mo at September 08, 2019 06:21 PM (Dhht7)

346 I really enjoy this thread.

Posted by: dartist at September 08, 2019 05:57 PM (K22Va)

Glad to hear it!

Posted by: CharlieBrown'sDildo at September 08, 2019 06:21 PM (wYseH)

347 We don't want to know what part of the horse that is, do we?
Posted by: RedMindBlueState at September 08, 2019 06:21 PM (rBtIz)
--------

I think it's the gizzard.

Posted by: bluebell at September 08, 2019 06:22 PM (xkSLi)

348 olddog, I really like the A1 with Tabasco. IMHO it's great on a steak sandwich from Steak Escape.

Posted by: qdpsteve at September 08, 2019 06:22 PM (L2ZTs)

349 I like Heinz 57 sauce too, but I've found it goes limp in the refrigerator pretty quickly.

Posted by: qdpsteve at September 08, 2019 06:23 PM (L2ZTs)

350 LOL "back in the day"

one of the woke SJW scolds on the local Nextdoor pages told me that phrase had racist connotations...

i politely told her to FOAD.

because i am a natural born diplomat and a graduate of the Harmony Church School of International Diplomacy and Dispute Resolution...

Posted by: redc1c4 at September 08, 2019 06:23 PM (SL3Nf)

351 I was a French minor.
Posted by: bluebell at September 08, 2019 06:18 PM

Dans quelle partie de la France avez-vous passé votre jeunesse?

Posted by: Duncanthrax at September 08, 2019 06:23 PM (DMUuz)

352 goes limp. hehe.

Posted by: Bevis at September 08, 2019 06:24 PM (BLFnH)

353 Dans quelle partie de la France avez-vous pass� votre jeunesse?
Posted by: Duncanthrax at September 08, 2019 06:23 PM (DMUuz)
---------

Je ris maintenant avec un accent francais!

Posted by: bluebell at September 08, 2019 06:25 PM (xkSLi)

354 I never have understood why Dickel has taken a backseat to Jack Daniels.

Posted by: Bitter Clinger at September 08, 2019 06:16 PM (YA914)

---
blame Janice Joplin and Keith Richards

Posted by: redc1c4 at September 08, 2019 06:25 PM (SL3Nf)

355 352 goes limp. hehe.
Posted by: Bevis at September 08, 2019 06:24 PM (BLFnH),

Stink eye.

Hehehe

Posted by: Butt Head at September 08, 2019 06:25 PM (MAstk)

356 Let me introduce you to my time machine. LOL
Posted by: Tonypete at September 08, 2019
------

Does it have a huge crystal on the end of throttle like Rod Taylor's and Malcolm McDowell's or a laser like Guy Pierce's time machine?

Posted by: NOS4A2 at September 08, 2019 06:26 PM (WWS2B)

357 I think it's the gizzard.
Posted by: bluebell at September 08, 2019 06:22 PM

Hmmm...I can at least put that in gravy.

Posted by: RedMindBlueState at September 08, 2019 06:26 PM (rBtIz)

358 If this is turning into a French speaking thread, I'm out of here.

Posted by: olddog in mo at September 08, 2019 06:27 PM (Dhht7)

359 Gizzards are only good for gravey.

Posted by: Infidel at September 08, 2019 06:27 PM (BLFnH)

360 I have never roasted peppers over a flame.

I put them in a 400 degree oven for 20 to 25 minutes. Foil underneath to catch any dips. When blackened, I wrap them in the foil for a bit and the skins come right off.

Posted by: Chi-Town Jerry at September 08, 2019 06:28 PM (438dO)

361 Only 3 more months 'til Christmas!

"Peppers roasting on an open flame,
Jack Dan nipping at your nose..."

Posted by: qdpsteve at September 08, 2019 06:29 PM (L2ZTs)

362 Mmm, olddog. That sauce sounds good.

I make a similar one with wine, lemon juice, shallots, garlic, butter, cream and chopped green peppercorns. We like it on fish.

Posted by: OldDominionMom at September 08, 2019 06:29 PM (t0Z53)

363
Parlez vous humma humma?*

Posted by: naturalfake at September 08, 2019 06:29 PM (mIQCW)

364 bluebell, the TX MoMe will be most appreciative of that hazelnut liqueur

Posted by: Ben Had at September 08, 2019 06:30 PM (l4G13)

365 327
bluebell, stay far away from the Absolut Vodka Infused With Nutella. Bleah!

Posted by: qdpsteve at September 08, 2019 06:13 PM (L2ZTs)

Someone left a bottle of wedding cake flavored vodka at the house. I like wedding cake (with almond flavored vanilla icing) and I like vodka. Not together.
Baked a dozen whole wheat English muffins and a sourdough round loaf yesterday. Diet isn't going all that well.

Posted by: NOT THAT GUY at September 08, 2019 06:30 PM (sMKe4)

366 If this is turning into a French speaking thread, I'm out of here.
Posted by: olddog in mo

Aww, please stay Monsewer, silver poo flay.

Posted by: JT at September 08, 2019 06:31 PM (arJlL)

367 Bluebell and Dunc are talkin' dirty.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 06:31 PM (kQs4Y)

368 Someone left a bottle of wedding cake flavored vodka at the house.

I love that shit.

Posted by: Jewells45 at September 08, 2019 06:32 PM (dUJdY)

369 Not That Guy, I'm waiting for Absolute to release a vodka infused with the flavor of Tide Pods. :-P

Posted by: qdpsteve at September 08, 2019 06:32 PM (L2ZTs)

370 olddog, Thank You.

Posted by: Ben Had at September 08, 2019 06:32 PM (l4G13)

371
Aww, please stay Monsewer, silver poo flay.
Posted by: JT at September 08, 2019 06:31 PM (arJlL)

just spewed beer all over.

Posted by: Infidel at September 08, 2019 06:32 PM (BLFnH)

372 Someone left a bottle of wedding cake flavored vodka at the house.
Posted by: NOT THAT GUY at September 08, 2019 06:30 PM (sMKe4)

And you'll never have that recipe again.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 08, 2019 06:33 PM (t+qrx)

373 350 LOL "back in the day"

one of the woke SJW scolds on the local Nextdoor pages told me that phrase had racist connotations...

i politely told her to FOAD.

because i am a natural born diplomat and a graduate of the Harmony Church School of International Diplomacy and Dispute Resolution...

Posted by: redc1c4 at September 08, 2019 06:23 PM
-----

Posted by: NOS4A2 at September 08, 2019 06:33 PM (WWS2B)

374 hogmartin, oh noooo!!!

Posted by: qdpsteve at September 08, 2019 06:33 PM (L2ZTs)

375 361 Only 3 more months 'til Christmas!

"Peppers roasting on an open flame,
Jack Dan nipping at your nose..."
Posted by: qdpsteve at September 08, 2019 06:29 PM (L2ZTs)

That's pretty fucking depressing, actually.

Posted by: Insomniac at September 08, 2019 06:34 PM (NWiLs)

376 Aww, please stay Monsewer, silver poo flay.

Posted by: JT at September 08, 2019 06:31

----

Well, since you put that way, OK. I'll stay for a bit.

Have to pull roast out of oven in 15.

Posted by: olddog in mo at September 08, 2019 06:34 PM (Dhht7)

377 Insom, true. I still feel like I'm recovering from Christmas last year.

Posted by: qdpsteve at September 08, 2019 06:35 PM (L2ZTs)

378 Diet isn't going all that well.

Posted by: NOT THAT GUY at September 08, 2019 06:30 PM (sMKe4)

Fresh breads will do that. I had to stop almost completely.

Posted by: CharlieBrown'sDildo at September 08, 2019 06:35 PM (wYseH)

379 I'm waiting for Absolute to release a vodka infused with the flavor of Tide Pods.

....

Lol. We made a Tide Pod layered shot at work.

Blue Curacao, a thin layer of Bailey's and UV Orange on top. Actually didn't taste too bad, a little like a creamsicle.

Posted by: Bitter Clinger at September 08, 2019 06:35 PM (YA914)

380 Bitter, mmmm :-)

Posted by: qdpsteve at September 08, 2019 06:36 PM (L2ZTs)

381 Someone left a bottle of wedding cake flavored vodka at the house.

So...does that enhance or kill female libido?

Posted by: Insomniac at September 08, 2019 06:36 PM (NWiLs)

382 Lol. We made a Tide Pod layered shot at work.

Blue Curacao, a thin layer of Bailey's and UV Orange on top. Actually didn't taste too bad, a little like a creamsicle.
Posted by: Bitter Clinger at September 08, 2019 06:35 PM (YA914)
--------

Okay, that's pretty funny.

Posted by: bluebell at September 08, 2019 06:37 PM (xkSLi)

383 377 Insom, true. I still feel like I'm recovering from Christmas last year.
Posted by: qdpsteve

----

Honestly, I still have one of my Christmas trees up. I did get the ornaments put away though.

But at this point. . .

Posted by: Tonypete at September 08, 2019 06:38 PM (Y4EXg)

384 377 Insom, true. I still feel like I'm recovering from Christmas last year.
Posted by: qdpsteve at September 08, 2019 06:35 PM (L2ZTs)

Another year almost gone, more debt, fewer prospects, and the inability to get my kids some decent presents. It's a time of shame for me, not joy.

Posted by: Insomniac at September 08, 2019 06:38 PM (NWiLs)

385 383 377 Insom, true. I still feel like I'm recovering from Christmas last year.
Posted by: qdpsteve

----

Honestly, I still have one of my Christmas trees up. I did get the ornaments put away though.

But at this point. . .
Posted by: Tonypete at September 08, 2019 06:38 PM (Y4EXg)

Once it's up through June, you might as well see it through until Christmas.

Posted by: Insomniac at September 08, 2019 06:39 PM (NWiLs)

386 Lol. We made a Tide Pod layered shot at work.

Posted by: Bitter Clinger

Is your work hiring?

Posted by: olddog in mo at September 08, 2019 06:40 PM (Dhht7)

387 bluebell, if I send a 35lb gunny sack can I beg you fill it with hazelnuts and I will work on perfecting a hazelnut croissant and send equal back?

Posted by: Ben Had at September 08, 2019 06:40 PM (l4G13)

388 Is your work hiring?

Posted by: olddog in mo at September 08, 2019 06:40 PM (Dhht7)

....

Lol.

If you wanna bartend.

Posted by: Bitter Clinger at September 08, 2019 06:41 PM (YA914)

389 Once it's up through June, you might as well see it through until Christmas.

I'm doing a Halloween tree. Got all the ornaments, ribbon etc. Will just switch to my traditional Chiefs Christmas tree after Thanksgiving.

Posted by: Jewells45 at September 08, 2019 06:41 PM (dUJdY)

390 After months of mysterious under- and non-performance, enough basil has grown to do my pesto mass production [freeze most of it]. Gonna use walnuts this time, cuz pine nuts very very $$$$ at the moment.

Love the casserole recipe. Ought to be able to do it in about 3 months, when weather's appropriate. Actually have some cider we got up in Monterrey back in June, pretty dry. "Basque" style cider.

Today will be easy/lazy cookin'. Local grocery has very good house-made sausage of various kinds, excellent for grilling. A green salad using some of the last of the bumper crop of cherry/grape tomatoes. Good beer. Almost no real cooking, but good.

Posted by: rhomboid at September 08, 2019 06:41 PM (QDnY+)

391 We made a Tide Pod layered shot at work.

Posted by: Bitter Clinger at September 08, 2019 06:35 PM (YA914)

Please to send recipe and photo to world famous food thread!

cbd.aoshq at gmail dot com

Posted by: CharlieBrown'sDildo at September 08, 2019 06:42 PM (wYseH)

392 Oh gosh Ben Had, I don't have anything like that! I have 4 pounds in the freezer, that's it. I could make hazelnut cookies all day long, but I am kind of hoping to find something I can do with some of them that isn't a big fat bomb, so to speak. Or more properly, a big carb bomb.

Don't get me wrong, it's a nice problem to have. I'll find a way to use them.

Posted by: bluebell at September 08, 2019 06:43 PM (xkSLi)

393 Posted by: rhomboid at September 08, 2019 06:41 PM (QDnY+)

I have used cashews and macadamia nuts, and both were great.

I have a sneaking suspicion that it doesn't really matter...

Posted by: CharlieBrown'sDildo at September 08, 2019 06:43 PM (wYseH)

394 Please to send recipe and photo to world famous food thread!

cbd.aoshq at gmail dot com

....

Will do.

Posted by: Bitter Clinger at September 08, 2019 06:43 PM (YA914)

395 After months of mysterious under- and non-performance, enough basil has grown to do my pesto mass production [freeze most of it]. Gonna use walnuts this time, cuz pine nuts very very $$$$ at the moment.

Almonds also work.

Rhom, I have a couple of AR parts related links you might be interested in.

Posted by: Grump928(C) at September 08, 2019 06:43 PM (yQpMk)

396 bluebell, if I send a 35lb gunny sack can I beg you fill it with hazelnuts and I will work on perfecting a hazelnut croissant and send equal back?
Posted by: Ben Had

If you act now, you get a free shiv when you order FIFTY ponds of hazelnuts.

Posted by: JT at September 08, 2019 06:44 PM (arJlL)

397 Lol.

If you wanna bartend.

Posted by: Bitter Clinger

Pass. I'd prolly lower your profit margin.

Posted by: olddog in mo at September 08, 2019 06:44 PM (Dhht7)

398 bluebell, I was just teasing anyway.

Posted by: Ben Had at September 08, 2019 06:44 PM (l4G13)

399 Bluebell-

Ya know what today is ?

Posted by: JT at September 08, 2019 06:46 PM (arJlL)

400 Bluebell-

Ya know what today is ?
Posted by: JT at September 08, 2019 06:46 PM (arJlL)
-----------

Sunday?

Posted by: bluebell at September 08, 2019 06:46 PM (xkSLi)

401 378
Diet isn't going all that well.

Posted by: NOT THAT GUY at September 08, 2019 06:30 PM (sMKe4)

Fresh breads will do that. I had to stop almost completely.

Posted by: CharlieBrown'sDildo at September 08, 2019 06:35 PM (wYseH)

Making bread is almost a compulsion now. Hard to stop. Good thing flour is cheap (except for the exotics).

Posted by: NOT THAT GUY at September 08, 2019 06:47 PM (sMKe4)

402 Well, it's also the day we Catholics celebrate Mary's birthday, but I doubt you meant that.

Posted by: bluebell at September 08, 2019 06:47 PM (xkSLi)

403 I flame broil my peppers on the grill outside. I order green chilies from Hatch, NM every year.

Posted by: Muad'dib at September 08, 2019 06:47 PM (uDh3k)

404 Sunday?
Posted by: bluebell

!

Its The Blessed Mother's Birthday

Posted by: JT at September 08, 2019 06:48 PM (arJlL)

405 389 Once it's up through June, you might as well see it through until Christmas.

I'm doing a Halloween tree. Got all the ornaments, ribbon etc. Will just switch to my traditional Chiefs Christmas tree after Thanksgiving.
Posted by: Jewells45 at September 08, 2019 06:41 PM (dUJdY)

Efficient!

Posted by: Insomniac at September 08, 2019 06:49 PM (NWiLs)

406 Ya know what today is ?
Posted by: JT at September 08, 2019 06:46 PM (arJlL)
-----------
Sunday?

Posted by: bluebell at September 08, 2019 06:46 PM (xkSLi)
----
Gun Thread Day!!

Posted by: Weasel at September 08, 2019 06:49 PM (MVjcR)

407 Just pulled roast out of the oven. House smells divine.

Posted by: olddog in mo at September 08, 2019 06:49 PM (Dhht7)

408 You did mean that! Very nice, JT!

Posted by: bluebell at September 08, 2019 06:49 PM (xkSLi)

409 Gun Thread Day!!

The Mostest Bestest Day of the Week.

Posted by: Grump928(C) at September 08, 2019 06:50 PM (yQpMk)

410 Gunga la Gunga !

(Just warmin' up)

Posted by: JT at September 08, 2019 06:50 PM (arJlL)

411 Figuring out how to send Maud'dib half a cord of mesquite, here boss.

Posted by: Ben Had at September 08, 2019 06:51 PM (l4G13)

412 Hi Weasel! Did you go to the farm this weekend?

Posted by: bluebell at September 08, 2019 06:51 PM (xkSLi)

413 In Heaven:
the cooks are French,
the policemen are English,
the mechanics are German,
the lovers are Italian
and
the bankers are Swiss.

Posted by: boulder t'hobo at September 08, 2019 06:51 PM (ykYG2)

414 Defective oils? Yes definitely, the fresher the
veggie oils, the better. But I'm just old enough to remember back in
the day folks had their bacon drippings grease jars cans stored
either right next to or even on top their stoves.

Posted by: NOS4A2 at September 08, 2019 06:03 PM

---

Rich people had a metal filter screen over their cans. Us poor people just poured the grease in an empty coffee can.

And no one I ever met got sick from it.

Posted by: The Great White Scotsman at September 08, 2019 06:51 PM (JUOKG)

415 You did mean that! Very nice, JT!
Posted by: bluebell

Thanks.

When you said Sunday I thought (she musta et too many hazelnuts)

Posted by: JT at September 08, 2019 06:52 PM (arJlL)

416 Insomniac, around here Halloween is about as big a deal as Christmas.

Posted by: Jewells45 at September 08, 2019 06:52 PM (dUJdY)

417 413 In Heaven:
the cooks are French,
the policemen are English,
the mechanics are German,
the lovers are Italian
and
the bankers are Swiss.

the landscapers are Mexican?

Posted by: nurse ratched at September 08, 2019 06:52 PM (PkVlr)

418 Hi Weasel! Did you go to the farm this weekend?

Posted by: bluebell at September 08, 2019 06:51 PM (xkSLi)
----
No, and I'm home the next couple of weekends, too, I think.

Posted by: Weasel at September 08, 2019 06:54 PM (MVjcR)

419 >414 Defective oils? Yes definitely, the fresher the
veggie oils, the better. But I'm just old enough to remember back in
the day folks had their bacon drippings grease jars cans stored
either right next to or even on top their stoves.

Posted by: NOS4A2 at September 08, 2019 06:

The best fried chicken I've ever tasted was made by my grandma using rancid bacon grease stored at room temp on the counter.

Posted by: Muad'dib at September 08, 2019 06:54 PM (uDh3k)

420 Just had a simple but delicious salad. Romaine with the last of this year's cherry tomatoes, A drizzle of good olive oil and boubon flavored balsamic vinegar, and salt and fresh cracked pepper. The bourbon flavored balamic akes it up a notch. Delish!

Posted by: JTB at September 08, 2019 06:54 PM (bmdz3)

421 We made a Tide Pod layered shot at work.

Posted by: Bitter Clinger at September 08, 2019 06:35 PM (YA914)

Sounds like something Nick would mix up.

https://tinyurl.com/yyvuja28

Posted by: NOT THAT GUY at September 08, 2019 06:54 PM (sMKe4)

422 I'm a bit tripped up when recipes call for bacon lardons. WTF are they? I know what bacon strips are but lardons? It sounds like what happens if you eat too much bacon.

Posted by: Donna&&&&V at September 08, 2019 06:54 PM (d6Ksn)

423 Oh boy. I just found a recipe for flourless Hazelnut Brown Butter Brownies. And it uses 7 oz. of hazelnuts per batch. Must. Try.

Posted by: bluebell at September 08, 2019 06:54 PM (xkSLi)

424 i politely told her to FOAD.

because i am a natural born diplomat and a graduate of the Harmony Church School of International Diplomacy and Dispute Resolution...

Posted by: redc1c4 at September 08, 2019 06:23 PM

I think I speak for everyone here when I say, "Thank you very much."

Posted by: Emmie at September 08, 2019 06:55 PM (i/wJA)

425 Half a cord of mesquite Ben Had? Yes please. Smoking light would be on.

Posted by: Muad'dib at September 08, 2019 06:55 PM (uDh3k)

426 No, and I'm home the next couple of weekends, too, I think.
Posted by: Weasel at September 08, 2019 06:54 PM (MVjcR)
---------

What shall your beloved trees do without you?

Posted by: bluebell at September 08, 2019 06:55 PM (xkSLi)

427 >>> In Heaven:
the cooks are French,
the policemen are English,
the mechanics are German,
the lovers are Italian
and
the bankers are Swiss.

Hell is a Japanese house
A Chinese salary
An English cook
And an American wife

Posted by: fluffy at September 08, 2019 06:55 PM (dCRRg)

428 But I'm just old enough to remember back in
the day folks had their bacon drippings grease jars cans stored
either right next to or even on top their stoves.

Posted by: NOS4A2 at September 08, 2019 06:03

Ermm, they don't do that anymore?

*hides bacon drippings on top of stove*

Posted by: olddog in mo at September 08, 2019 06:56 PM (Dhht7)

429
the landscapers are Mexican?
Posted by: nurse ratched

Whatever happened to the Japanese gardener?

Posted by: Bertram Cabot, Jr. at September 08, 2019 06:56 PM (aKsyK)

430 I always think of a Texan cooking over mesquite as being the same as a Georgian barbecuing over Kudzu.

Posted by: Grump928(C) at September 08, 2019 06:56 PM (yQpMk)

431 >>> And an American wife

Which is complete nonsense.

Randy Bachman can kiss my ass.

Posted by: fluffy at September 08, 2019 06:57 PM (dCRRg)

432 413 In Heaven:
the cooks are French,
the policemen are English,
the mechanics are German,
the lovers are Italian
and
the bankers are Swiss.
Posted by: boulder t'hobo at September 08, 2019 06:51 PM (ykYG2)

In hell:

The cooks are English
the policemen are German
the mechanics are French
the bankers are Italian
and the lovers are Swiss?

Posted by: Donna&&&&V at September 08, 2019 06:57 PM (d6Ksn)

433

lulz?

Bernie Sanders brings the rotten vile hateful islamist fascist linda sarsour into his pathetic campaign.

Posted by: Soothsayer, very senile at September 08, 2019 06:57 PM (aJcEn)

434 Arrggg.. just found out I can't get into probably the biggest craft show in December. Booked up. I'm on a waiting list.

Posted by: Jewells45 at September 08, 2019 06:58 PM (dUJdY)

435 Grump, no way. Mesquite is great. Just ask me, I have tons of it.

It also makes for beautiful woodworking projects.

Posted by: Ben Had at September 08, 2019 06:59 PM (l4G13)

436 that used to be Hell, but in the EU today they're all Malians.

Posted by: boulder t'hobo at September 08, 2019 07:00 PM (ykYG2)

437 422
I'm a bit tripped up when recipes call for bacon lardons. WTF are they?
I know what bacon strips are but lardons? It sounds like what happens
if you eat too much bacon.

Bacon cut from a chunk in 1/4" by 1" or so pieces is my understanding.

Posted by: dartist at September 08, 2019 07:01 PM (K22Va)

438 Gubs are nood.

Posted by: Grump928(C) at September 08, 2019 07:01 PM (yQpMk)

439 Aww, please stay Monsewer, silver poo flay.
Posted by: JT at September 08, 2019 06:31 PM (arJlL)

just spewed beer all over.
Posted by: Infidel

Sorry. My French is a little rusty.

Posted by: JT at September 08, 2019 07:02 PM (arJlL)

440 In Hell:

Michigan Morons and Michigan-curious Morons will be dining at the Hell Saloon on Friday night, the 20th of September. Dinner the next evening in Chelsea MI in the blessed shadow of the Jiffy Mix plant.

Just sayin'.

http://www.hellsaloon.com/

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 08, 2019 07:03 PM (t+qrx)

441 The lively and delightful Mrs naturalfake is making tonkatsu for dinner.

So....yum!

I think I'll make Cowboy Killers to go along with that using Balcones Texas Rye and Barolo Chinato Cocchi should pick up on the flavors of the tonkatsu sauce.

Posted by: naturalfake at September 08, 2019 07:03 PM (mIQCW)

442 Just throwing in a pizza.
Frozen.
Yeah, I know, but i just spent several hours at urgent care. Sliced two fingers open when my coffee pot broke. Debated whether or not to go in, but it wouldnt stop bleeding! Thought I might've had glass still in one finger and the other was cut pretty deep. Only needed 2 stitches. And of course they insisted on a tetanus shot because I wasn't up to date.

Posted by: My life is insanity at September 08, 2019 07:03 PM (52i7u)

443 I still have a can of bacon grease by my stove...is that not allowed anymore?

Posted by: lin-duh at September 08, 2019 07:04 PM (UUBmN)

444 Amazing how often you smack your hand on something when it is bandaged and sore!

Posted by: My life is insanity at September 08, 2019 07:04 PM (52i7u)

445 NOT THAT GUY at September 08, 2019 06:54 PM (sMKe4)

.....

Fun article, thanks!

Pousse Cafes are fun to look at but rarely taste worth a damn.

B52s, Buttery Nipples, Pineapple Upside-Down shots and Sex w/ An Alligators all taste okay.

I used to make one called a Cham-Wow with Chambord and Jago Vodka Cream that was great, but they discontinued Jago. It tasted like one of those Creamsaver candies that Lifesavers put out.

But most are just going for color combos or clever word play and actually suck when you drink them.

Posted by: Bitter Clinger at September 08, 2019 07:10 PM (dUEni)

446
Sliced two fingers open when my coffee pot broke.

That's not good.

Posted by: Soothsayer, very senile at September 08, 2019 07:10 PM (aJcEn)

447 Naturalflake...

A Tex made rye and a crazy wine from the Piedmont ...who would have imagined...

Posted by: LoneRanger at September 08, 2019 07:15 PM (1CRfW)

448 I don't recommend it! Especially when it's your dominate hand

Posted by: My life is insanity at September 08, 2019 07:15 PM (HzFOv)

449 And no one I ever met got sick from it.
Posted by: The Great White Scotsman at September 08, 2019 06:51 PM (JUOKG)
-------
Me either, I was just saying. Because honestly after several comments, I felt like an invisible gal. So I wanted some kind of acknowledgement. Want attention around here in the food thread, just say something about bacon. Want mega attention, just say something about bacon AND bacon grease.

Posted by: NOS4A2 at September 08, 2019 07:16 PM (WWS2B)

450 .....and with Tonkatsu ...nice

Posted by: LoneRanger at September 08, 2019 07:17 PM (yA6DY)

451 Sliced two fingers open when my coffee pot broke.

That's not good.
Posted by: Soothsayer, very senile at September 08, 2019 07:10 PM

Hell no. How's he going to make coffee now?!

Posted by: RedMindBlueState at September 08, 2019 07:19 PM (rBtIz)

452 QDP,

You are able to buy so much stuff, yet you never pay on your defaulted payday loans.

You work part-time and you are on SSDI. What is the reason for SSDI?

Yes, many people need SSDI, to meet their monthly expenses.

Integrity is a great characteristic to have, just saying.

Posted by: defaulted payday loans at September 08, 2019 07:20 PM (srr6Q)

453 Oh boy. I just found a recipe for flourless Hazelnut Brown Butter Brownies. And it uses 7 oz. of hazelnuts per batch. Must. Try.
Posted by: bluebell at September 08, 2019 06:54 PM

Om, nom, nom.

Please to be sharing this recipe.

Posted by: RedMindBlueState at September 08, 2019 07:21 PM (rBtIz)

454 Fun article, thanks!

Pousse Cafes are fun to look at but rarely taste worth a damn.

B52s, Buttery Nipples, Pineapple Upside-Down shots and Sex w/ An Alligators all taste okay.

I used to make one called a Cham-Wow with Chambord and Jago Vodka
Cream that was great, but they discontinued Jago. It tasted like one of
those Creamsaver candies that Lifesavers put out.

But most are just going for color combos or clever word play and actually suck when you drink them.

Posted by: Bitter Clinger at September 08, 2019 07:10 PM (dUEni)

A lot of pretty girls, Nick used to comp them a lot, tossed their cookies just outside Nicks, including NOT THAT GAL

Posted by: NOT THAT GUY at September 08, 2019 07:23 PM (sMKe4)

455 >>Hell no. How's he going to make coffee now?!
Posted by: RedMindBlueState at September 08, 2019

Right?! Actually, I was at my mom's, so it's her coffee pot. Son #1 who stays with her during the week is going to be the one who suffers that loss 1st!

btw *she

Posted by: My life is insanity at September 08, 2019 07:23 PM (HzFOv)

456 Posted by: NOT THAT GUY at September 08, 2019 07:23 PM (sMKe4)

.....

Ha!

I think my worst ever concoction was a ManBarePig.

Absolute Mandarin, Barenjager and WhistlePig have no business in the same drunk, layered or otherwise.

It gave us an opportunity to make fun of Al Gore, Jr. though, so there's that.

Posted by: Bitter Clinger at September 08, 2019 07:28 PM (dUEni)

457 2 lemons, zest finely grated

Do you mean the zest of 2 lemons, not including the actual lemon?

Posted by: Recipe pedantic at September 08, 2019 07:29 PM (p6Q7Q)

458 The stew recipe sounds delicious. Will make it when the weather is cooler. 99 degrees here today.

Posted by: four seasons at September 08, 2019 07:33 PM (PisyI)

459 I remember Nick's, in N.O. Tossed my cookies there at least once if I recall.

Posted by: Trimegistus at September 08, 2019 07:42 PM (wBMpg)

460 I'm doing a Halloween tree. Got all the ornaments, ribbon etc. Will just switch to my traditional Chiefs Christmas tree after Thanksgiving.
Posted by: Jewells45 at September 08, 2019 06:41 PM (dUJdY)
---
*fist pump*

I'll put it up October first. If I wasn't moving I'd do it right now. Heck, they had the Halloween candy out in August.

Posted by: All Hail Eris, Literate Savage at September 08, 2019 07:53 PM (kQs4Y)

461 Brought home a bag of Hatch roasted peppers today. Life is good.

Posted by: Quilp at September 08, 2019 08:03 PM (Bf3hj)

462 So I shopped at Meijer for the first time today for the weekly foodstuffs instead of Kroeger because 1) Kroeger is anti-gun and 2) Peter Meijer is running against Justin Amash. The sprawl of Meijer had me walking and walking, never did find some items. I am sure they have, just couldn't find it. But that Amash clown has simply got to go.

Posted by: NOS4A2 at September 08, 2019 08:18 PM (WWS2B)

463 Coarse black pepper was the gateway drug. Now, Im up to habanera on my oatmeal. Along the way I jonesed out of halapenos stuffed with cream cheese and wrapped in bacon then smoked. We are on the verge of a national calamity with JA jalapeno anon forming in North Dakota. There outta be a law.

Posted by: Ray at September 09, 2019 11:51 AM (AVxHd)

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