Food Thread: Corks And Bunnies

Corks are great, and have worked reasonably well for a very, very long time. But there is nothing magical about them, in spite of being "natural." They don't really breathe, so the idea that corks allow wine to age gracefully is mostly a fiction. And besides, the amount of air that can pass through the cork and then permeate the wine is vanishingly small. What really ages the wine is time, which allows the wine's components (sugars and acids and all sorts of aromatic compounds) to play together and hopefully improve.

And there are big downsides to cork: it is a natural product and can vary tremendously, and it is also associated with the tainting of wine with a chemical called TCA (trichloroanisole), which can impart an unpleasant taste and aroma that I perceive as wet cardboard. That's not a flavor I vigorously pursue in my booze, and I doubt many people enjoy it much.

So why use cork at all? Tradition and snobbery is pretty much the only answer I can come up with. The cost of metal closures is on par with cork, and they don't impart any flavors at all.

When I go shopping for wine, in particular everyday drinking wine, I give bonus points to wines with screw-tops. It's more convenient, the bottles fit in the refrigerator more easily, and even ignoring the risk of TCA contamination, there is much less risk of failure. Everyone has seen crumbly corks and corks that broke off halfway out of the bottle, and that just doesn't happen with screw-tops.

The Aussies use screw-tops a lot, and I am seeing it more and more on American wines, and even Froggy and Spanish wines! I haven't seen any on Portuguese wines, mostly because I rarely drink them and have very little experience. But Portugal's greatest wines are Ports, and it can be a huge problem pulling the corks on old bottles. I wonder whether they will finally figure out that screw-tops are the way to go? I doubt it will happen any time soon, because Port drinkers love the ritual and pomp and circumstance of opening a 50 or 60-year-old bottle, and the breathless anticipation of whether the cork is total crap adds to the experience.

Personally I think that is dumb, because the bottles are expensive and rare, and why risk anything when the whole point is the pleasure of drinking what's inside?

By the way, the bottle on the left is a five-year-old Aussie Shiraz, and it was quite good. The bottle on the right is 29-years-old, and waiting patiently for a crisp autumn weekend and a meal of braised short ribs. I just hope the cork has survived!

******
Anyone like rabbit? I sure do, especially grilled with a mustard glaze. I wonder whether the rabbits that live in my yard are tasty?

Don't worry, I probably won't trap one and grill it.

Probably.

My local poultry farm also carries rabbit, so I will try them before I resort to suburban trapping. As I have mentioned before, the only rabbit I ever saw when I was a kid was stuff from a biological products company called "Pel Freez." Yeah, rabbits figured prominently in their manufacturing, but I really, really hope that the food rabbits and the bio rabbits were separate.

[Hat Tip JT, who asks whether this could be Bluebell in retirement in 30 or 40 years...]
******

This is market economics in action. An invasive species that government can't eradicate, but the market has an instant solution. Eat the damned things!

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Aaron Franklin is a bit of a loon, but he is exactly the kind of nut-job who makes the world a better place. These three videos will take you through the entire process of smoking brisket, and you will be a better person after you watch them. Cooking shouldn't be mystical and special and reserved for the elites....And this guy is happy to share his secrets with you.

The Brisket

The Cook

The Payoff

Fun stuff, and his other videos are great as well.

I wonder whether he will approve of my plans to sous vide a brisket?

******
This looks good. Breakfast Casserole In The 18th Century? - Egg And Bacon Pie

Wow. An appliance designed to cook food. Who would have thought that it was appropriate to use to..you know...cook food? I replaced my oven with a waffle maker, and you should too. Okay, but can you branch out a bit and suggest things that aren't waffles? Because I can imagine cooking a bunch of other foods without any problems. I'll start with chicken pounded thin and dredged in a light batter. Crunch the waffle maker down hard, and the texture will be fun.
[Hat Tips: Curmudgeon]

There are too many food and cooking sites, because far too many of them produce dreck like this. besides listing all of the bagels in the world, they don't actually rank them, they just blather on about how good each flavor is. Besides, cinnamon-raisin is not a real bagel flavor. That's a sop to wimps who can't handle real bagels.

What's next...pumpkin-spice bagels?

All the Best Bagel Flavors, Ranked

******
I keep telling you people; any food can be improved with the addition of fat. If you don't like chickpeas but seem to think that you should eat them because they are healthful or some other virtue-signalling crap, then fry 'em up and serve them as a side. Or just fry them up and serve them on the side because they taste good when they are crispy.

crisped chickpeas with herbs and garlic yogurt

I might hold the yogurt and use sour cream or creme fraiche instead. Or even better...use the chickpeas as a garnish for grilled pork chops. Or toss them into a stir-fry.

******

Speaking of fat. Fried crab and avocado can't possibly be bad. Avocado Crab Bomb sounds like something I would absolutely order in a restaurant, but maybe not ever try to make it at home. It seems like too much work, when the deconstructed dish would probably be even better. Crab on an avocado with some crispy fries? That sounds good to me.

But if you want to make this and invite me over, I will happily come, and bring booze too.

[Hat Tip: artisanal'ette]

******
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!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Chow time

Posted by: Skip at September 15, 2019 04:01 PM (ZCEU2)

2 Just cooked up the rest of my bacon. Now need to figure out what to put in on...

Posted by: HH at September 15, 2019 04:01 PM (mIJBI)

3 Yum!

Posted by: Hawkpilot at September 15, 2019 04:02 PM (O6yUy)

4 Hey there foodies. I made a batch of bacon bocaditos for a party at work.

The recipe is in the Cookbook.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:02 PM (kQs4Y)

5 I'm hungry.

Posted by: Diogenes at September 15, 2019 04:03 PM (axyOa)

6 By the way, the bottle on the left is a five-year-old Aussie Shiraz, and it was quite good. The bottle on the left is 29-years-old,
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I think you meant to say "the bottle on the OTHER left."

Posted by: bluebell at September 15, 2019 04:03 PM (aXucN)

7 Made my stomboli last week when I had no internet and took pictures of it before baking and after. Not sure they are ready for prime time or not.

Posted by: Skip at September 15, 2019 04:03 PM (ZCEU2)

8 I have a 1976 German Riesling that I wonder if it is still any good?

Posted by: Diogenes at September 15, 2019 04:04 PM (axyOa)

9 [Hat Tip JT, who asks whether this could be Bluebell in retirement in 30 or 40 years...]
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Hey! Most certainly not. I would never eat a bunny rabbit.

Posted by: bluebell at September 15, 2019 04:04 PM (aXucN)

10 Corgis dutifully called btw

Posted by: Skip at September 15, 2019 04:04 PM (ZCEU2)

11 Right now I'm eating leftover congee with chicken. It's so good!

Congee, if you aren't aware, is rice porridge. It's basically just rice cooked in a lot of water to make a mush. Put it in a slow cooker on low with some chicken thighs (skin on). Add fresh ginger, soy sauce, sesame oil, and scallions, and shredded chicken, and you have heaven in a bowl.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:06 PM (kQs4Y)

12 Boone's Farm comes with a screw cap. That's good enough for me.

Posted by: Pig to man dreaming of lions at September 15, 2019 04:06 PM (2DOZq)

13 Not a wine drinker because liquor is quicker but saw this program one time where they had discovered an old bottle of wine but they said it would not be any good because it had not been stored on its side with the wine touching the cork.

Posted by: CJHMHCH at September 15, 2019 04:06 PM (eSgwh)

14 Hey there foodies. I made a batch of bacon bocaditos for a party at work.

The recipe is in the Cookbook.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:02 PM (kQs4Y)
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I've made them a bunch of times, to rave reviews every single time! Love that recipe, and I usually have everything I need on hand at any given time, too, believe it or not. Although I'm more bound to have Manchego on hand than cream cheese.

Posted by: bluebell at September 15, 2019 04:06 PM (aXucN)

15 I finally had the famous Castelvetrano olives with manchego cheese and flatbread. They were good. The only thing missing was the vino.

Posted by: kallisto at September 15, 2019 04:07 PM (kD8Fh)

16 Made my stomboli last week when I had no internet and took pictures of it before baking and after. Not sure they are ready for prime time or not.
Posted by: Skip at September 15, 2019 04:03 PM (ZCEU2)
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Please. CBD posted a picture of bottle tops, one on the left and other on the left, and you think yours aren't ready for prime time? Send them in!

Posted by: bluebell at September 15, 2019 04:08 PM (aXucN)

17 Diogenes- I doubt it even if kept in optima conditions, but open it and smell it first, you will know immediately if it's bad.
Only certain red wines are age worthy as far as I know, I have a few of that age that should be fine, one is a Hermitage, a couple others are very good California Cabs

Posted by: Skip at September 15, 2019 04:08 PM (ZCEU2)

18 I'm more bound to have Manchego on hand than cream cheese.
Posted by: bluebell at September 15, 2019 04:06 PM (aXucN)

A mark of distinction, that.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:08 PM (t+qrx)

19 The salt bagel should be at Number 1.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:09 PM (kQs4Y)

20 1. Salt (Only if Fresh. Like in the bagel Shop Fresh)
2. Pumpernickle
3.Everything
4. Plain

Posted by: garrett at September 15, 2019 04:10 PM (yBOIx)

21 I'm glad you like them, BB! They are always inhaled when I bring them.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:10 PM (kQs4Y)

22 For dinner I just warmed up some broccoli rabe my aunt made and had some bread with it.

I wish I had some sharp provolone cheese to make a sandwich with it. In South Philly people used to sell stuff out their front window. Water ice, broccoli rabe sandwiches, etc. I don't know if that is still allowed.

Anyway this one house had the best rabe sandwiches.

Posted by: kallisto at September 15, 2019 04:10 PM (kD8Fh)

23
We need a Food Thread on the best closure that permits the graceful aging of Valu-Rite.

Posted by: Hadrian the Seventh at September 15, 2019 04:11 PM (7rVsF)

24 Cork is for Mother Nature.

The change to non-cork stoppers caused the cork producers in Portugal to ask for, and get subsidies from the EU, because the cork farms are home to many species of birds, that were losing their habitat as cork tree farmers took land out of production.

Posted by: Miklos, doing his part by drinking more wine at September 15, 2019 04:11 PM (QzkSJ)

25 Corks can dry out, as far as I know upright is the worse position, sideways the wine keeps the moisture in the cork. Also some cork is inferior and prone to brittle and spoilage. I use to hate ersatz corks but they are claimed to be a better source.

Posted by: Skip at September 15, 2019 04:11 PM (ZCEU2)

26 >> For dinner I just warmed up some broccoli rabe my aunt made and had some bread with it.

I wish I had some sharp provolone cheese to make a sandwich with it.

And some Cured Braciola/Bragiola.

Posted by: garrett at September 15, 2019 04:12 PM (yBOIx)

27 Year of the Comet was a fairly good RomCom about an old bottle of wine.

Posted by: Pig to man dreaming of lions at September 15, 2019 04:12 PM (2DOZq)

28 I've seen stuffing (or dressing, depending on your area of the country) cooked in a waffle iron.

Posted by: Vendette at September 15, 2019 04:12 PM (Yeuu4)

29 I see what you did there, CBD.

Posted by: bluebell at September 15, 2019 04:12 PM (aXucN)

30 Dave French and I have been known to hunt the lionfish in his cement pond.

Posted by: Little Admiral Kristol at September 15, 2019 04:12 PM (EgshT)

31 There is nothing special about New York's water that makes their bagels taste better. This is a myth created entirely by New Yorkers who believe they are divinely superior to all others.

Fight me.

Posted by: Rusty Nail, camping at September 15, 2019 04:12 PM (sXovo)

32
Sophisticated oenophiles smash the neck of the bottle against the side of the counter.

Posted by: Hadrian the Seventh at September 15, 2019 04:13 PM (7rVsF)

33 Okay, but can you branch out a bit and suggest things that aren't waffles? Because I can imagine cooking a bunch of other foods without any problems.
------------------

Can't comment on waffle makers, since I don't own one. But a steamer attachment on a rice cooker is a wonderful thing, and lets you cook a lot of additional food. I've been doing the simple thing with mine lately, and using it to steam squash (zucchini or yellow crook-neck). When the squash is finished cooking, it gets buried in queso cheese.

Posted by: junior at September 15, 2019 04:13 PM (Fp6vo)

34 Never had Lionfish.

Hogfish, though. That's the stuff.

Posted by: garrett at September 15, 2019 04:14 PM (yBOIx)

35 "cinnamon-raisin is not a real bagel flavor. That's a sop to wimps who can't handle real bagels."

They should be made to eat them with lox.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:14 PM (t+qrx)

36 Another reason that can't be me is that her knees seem to be in better fighting condition than mine.

Posted by: bluebell at September 15, 2019 04:14 PM (aXucN)

37 Hot dogs and potato chips last night for dinner. Hot dogs and potato chips today for lunch. Hot dogs and potato chips for dinner tonight.

Posted by: Weasel at September 15, 2019 04:14 PM (L54U0)

38 Also older wine should be decanted or carefully poured so as not to get the sediment, believe me sediment is nasty stuff. Bottles that old the microscopic particles collect at the bottom.

Posted by: Skip at September 15, 2019 04:15 PM (ZCEU2)

39
Hot dogs and potato chips last night for dinner. Hot dogs and potato chips today for lunch. Hot dogs and potato chips for dinner tonight.

Posted by: Weasel

Is WeaselDog in charge of the menu?

Posted by: Hadrian the Seventh at September 15, 2019 04:15 PM (7rVsF)

40 >>There is nothing special about New York's water that makes their bagels taste better. This is a myth created entirely by New Yorkers who believe they are divinely superior to all others.

It's mostly Yeast and technique. But you only find great bagels there and in Montreal in my experience.

Posted by: garrett at September 15, 2019 04:15 PM (yBOIx)

41 LOL!!!!

Thanks CBD !

Now, when I go out, I have to watch for Bluebell AND Cornpop !

Posted by: JT at September 15, 2019 04:16 PM (arJlL)

42 >> "cinnamon-raisin is not a real bagel flavor. That's a sop to wimps who can't handle real bagels."

I enjoy one once or twice a year. Usually after I've been sick for a few days. With tea.

Posted by: garrett at September 15, 2019 04:16 PM (yBOIx)

43 Hot dogs and potato chips last night for dinner. Hot dogs and potato chips today for lunch. Hot dogs and potato chips for dinner tonight.
Posted by: Weasel at September 15, 2019 04:14 PM (L54U0)

You sure you didn't have a pub burger at New Hudson Inn last night? Because it sure looked like you at the other table behind AltonJackson.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:17 PM (t+qrx)

44 I think T-Bone and Corn Pop need to get together and write a book.

Posted by: bluebell at September 15, 2019 04:17 PM (aXucN)

45 Posted by: Weasel at September 15, 2019 04:14 PM

Don't go blind like that French kid.

Posted by: Rusty Nail, camping at September 15, 2019 04:17 PM (sXovo)

46 I have a little baby rabbit hanging around my house now. I'm surprised all the loose dogs have not killed him yet. Everyone here knows its a god given right to own half a dozen dogs with no fence or leash even though it is against the law.

Posted by: Vic at September 15, 2019 04:18 PM (mpXpK)

47 I could live on cinnamon raisin bagels, I'm not in a million years putting lox on anything.

Posted by: Skip at September 15, 2019 04:18 PM (ZCEU2)

48 I grew up in So. Cal. We had a family friend that my parents referred to has a "Bohemian" type. He lived in South East L.A. and worked at a bakery, where everyone else was Mexican. He would bring a loaf of pumpernickel on most visits. I have yet to find any pumpernickel bread that matched the taste of those loaves. Every one I've tried since has been bland in comparison, cheap imitations. .

Posted by: washrivergal at September 15, 2019 04:18 PM (9+jnX)

49 Salt bagel with lox, schmear, and capers baby!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:18 PM (kQs4Y)

50 And some Cured Braciola/Bragiola.

Posted by: garrett at September 15, 2019 04:12 PM (yBOIx)

I never had cured braciole...sounds interesting!

Posted by: kallisto at September 15, 2019 04:18 PM (kD8Fh)

51 I'm more bound to have Manchego on hand than cream cheese.
Posted by: bluebell

FUN FACT

The TV show Mannix is shown in Mexico as Manchego

Posted by: El Mikloso at September 15, 2019 04:19 PM (QzkSJ)

52 >>I never had cured braciole...sounds interesting!

It's good stuff. Very rich and goes great on a Sammich with Sauteed Greens and a good imported Provolone. Little drizzle of balsamic Reduction...perfection.

Posted by: garrett at September 15, 2019 04:20 PM (yBOIx)

53 Weasel is everywhere
Weasel is everything
Weasel is everybody
Weasel is still the king

He's the king baby!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:20 PM (kQs4Y)

54 I wonder whether he will approve of my plans to sous vide a brisket?

Doubtful considering getting smoke into the bag is hard.

Posted by: weft cut-loop at September 15, 2019 04:21 PM (DrqHq)

55 So... I fixed the error, but now I realize it was better the wrong way.

Posted by: CharlieBrown'sDildo at September 15, 2019 04:21 PM (wYseH)

56
T-Bone and Corn Pop.

They're cops.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:21 PM (kQs4Y)

57 We need a Food Thread on the best closure that permits the graceful aging of Valu-Rite.
Posted by: Hadrian

Just remember to strain the Valu-Rite through cheesecloth.

Posted by: Hints from Heloise at September 15, 2019 04:22 PM (QzkSJ)

58 WRONG WAY

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

Posted by: SUBLIME at September 15, 2019 04:22 PM (yBOIx)

59 Weasel is everywhere
Weasel is everything
Weasel is everybody
Weasel is still the king

He's the king baby!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:20 PM (kQs4Y)
----------

Commodore Weasel!

(Weasel needs boats, Weasel needs boats . . . )

Posted by: bluebell at September 15, 2019 04:22 PM (aXucN)

60 Manchego sounds like the kind of cheese that will fuck your wife when you're not home. The Paolo of cheeses.

Posted by: Rusty Nail, camping at September 15, 2019 04:23 PM (sXovo)

61 22 For dinner I just warmed up some broccoli rabe my aunt made and had some bread with it.

I wish I had some sharp provolone cheese to make a sandwich with it. In South Philly people used to sell stuff out their front window. Water ice, broccoli rabe sandwiches, etc. I don't know if that is still allowed.

Anyway this one house had the best rabe sandwiches.
Posted by: kallisto at September 15, 2019 04:10 PM (kD8Fh)

When I was in college, the dorm cow halls were closed on Sunday night, so you had to eat out. Smart folks in the neighborhood around the college would make bbq and sell it out of their kitchen door. A pound of pork or beef bbq, a couple of slices of white bread (Mrs. Baird's, the absolute best) and a kosher pickle for five bucks. You could tell which houses sold bbq because they had a coke machine on their back porch.

I'm sure that's been shut down due to food prep regulations or something, but it was cheap for us students, and the people selling it had a pretty good margin.

Free enterprise, it's amazing how it works, huh?

Posted by: Moki at September 15, 2019 04:23 PM (mFoNl)

62
The presence of raisins ruin any food. This is a fact.

Posted by: Hadrian the Seventh at September 15, 2019 04:23 PM (7rVsF)

63
Is WeaselDog in charge of the menu?
Posted by: Hadrian the Seventh at September 15, 2019 04:15 PM (7rVsF)
-----
No, but she would approve!

Posted by: Weasel at September 15, 2019 04:23 PM (L54U0)

64 Weasel needs boats, Weasel needs boats . . .

I can help! Ahoy!

Posted by: Little Admiral Kristol at September 15, 2019 04:23 PM (EgshT)

65 cow halls? Really autocucumber????? the dorm CHOW halls. Sheesh.

Posted by: Moki at September 15, 2019 04:24 PM (mFoNl)

66 Hot dogs and potato chips last night for dinner. Hot dogs and potato chips today for lunch. Hot dogs and potato chips for dinner tonight.
Posted by: Weasel

----

Weasel my friend, switch it up a bit tonight:

Try potato chips and hot dogs!

You're welcome!!

Posted by: Tonypete at September 15, 2019 04:24 PM (Y4EXg)

67 Posted by: garrett at September 15, 2019 04:20 PM (yBOIx)

ok I looked it up. It's a cured meat, bresaola, maybe "braciola" is a colloquialism.

We knew braciole as some kind of thin steak rolled up with sausage or some other meat stuffed inside. It was cooked in the oven. That's why I wondered how it could be cured.

anyway that sandwich sounds good. There's a meat market nearby, I'll check to see if they carry the cured bresaola.

Posted by: kallisto at September 15, 2019 04:24 PM (kD8Fh)

68 cow halls? Really autocucumber????? the dorm CHOW halls. Sheesh.
Posted by: Moki at September 15, 2019 04:24 PM (mFoNl)
--------

I thought maybe it was an agricultural college. I know your dad raised moo-cows.

Posted by: bluebell at September 15, 2019 04:24 PM (aXucN)

69 59 Weasel is everywhere
Weasel is everything
Weasel is everybody
Weasel is still the king

He's the king baby!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:20 PM (kQs4Y)
----------

Commodore Weasel!

(Weasel needs boats, Weasel needs boats . . . )
Posted by: bluebell at September 15, 2019 04:22 PM (aXucN)
------
Clearly you haven't been getting your information from WeaselWoman!

Posted by: Weasel at September 15, 2019 04:24 PM (L54U0)

70 The presence of raisins ruin any food. This is a fact.�

Posted by:�Hadrian the Seventh�at September 15, 2019 04:23 PM

We respectfully disagree.

Posted by: Oatmeal Cookies at September 15, 2019 04:25 PM (sXovo)

71 moo

Posted by: Meteor at September 15, 2019 04:25 PM (EgshT)

72 Clearly you haven't been getting your information from WeaselWoman!
Posted by: Weasel at September 15, 2019 04:24 PM (L54U0)
-------

No, from Mojo Nixon.

Posted by: bluebell at September 15, 2019 04:25 PM (aXucN)

73 Weasel is everywhere, man!
He's in everything.
He's in everybody...
Weasel is in your jeans.
He's in your cheeseburgers
Weasel is in Nutty Buddies!
Weasel is in your mom!
He's in everybody.
He's in the young, the old,
The fat, the skinny,
The white, the black
The brown and the blue
People got Weasel in 'em too
Weasel is in everybody out there.
Everybody's got Weasel in them!
Everybody except one person that is...
Yeah, one…is everywhere, man!
He's in everything.
He's in everybody...
Weasel is in your jeans.
He's in your cheeseburgers
Weasel is in Nutty Buddies!
Weasel is in your mom!
He's in everybody.
He's in the young, the old,
The fat, the skinny,
The white, the black
The brown and the blue
People got Weasel in 'em too
Weasel is in everybody out there.
Everybody's got Weasel in them!
Everybody except one person that is...
Yeah, one…

Ace.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:25 PM (kQs4Y)

74 36 Another reason that can't be me is that her knees seem to be in better fighting condition than mine.
Posted by: bluebell at September 15, 2019 04:14 PM (aXucN)

That made me laugh!!!

I know a good orthopedic surgeon, by the way...

Posted by: Moki at September 15, 2019 04:26 PM (mFoNl)

75 Free enterprise, it's amazing how it works, huh?

Posted by: Moki at September 15, 2019 04:23 PM (mFoNl)

Yes! where was your college located - city?

This reminds me across the street from my buddy on S. 10th street in Philly, a Mexican or Central American woman was selling some kind of empanadas or something she was cooking on a grill outside her house. Her clientele was mainly her countrymen.

The city will never shut her down because sanctuary city.

Posted by: kallisto at September 15, 2019 04:26 PM (kD8Fh)

76
We respectfully disagree.

Posted by: Oatmeal Cookies at September 15, 2019 04:25 PM (sXovo)

The Kaboom! of cookies.

Posted by: Hadrian the Seventh at September 15, 2019 04:26 PM (7rVsF)

77 The presence of raisins ruin any food. This is a fact.
Posted by: Hadrian the Seventh at September 15, 2019 04:23 PM (7rVsF)

https://stoatnet.org/raisins.jpg

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:26 PM (t+qrx)

78 Weasel is everywhere
Weasel is everything
Weasel is everybody
Weasel is still the king

He's the king baby!
Posted by: All Hail Eris

I just realized that Trump could do blond Elvis hair.

And do it well

Posted by: Miklos, campaign genius at September 15, 2019 04:26 PM (QzkSJ)

79 >>We knew braciole as some kind of thin steak rolled up with sausage or some other meat stuffed inside. It was cooked in the oven. That's why I wondered how it could be cured.

Yeah, you can't differentiate between the two in conversation. At least not with my grandparents.

Italian Potted beef makes a great sammy, too. But it doesn't need any Greens!

Posted by: SUBLIME at September 15, 2019 04:27 PM (yBOIx)

80 Posted by: CharlieBrown'sDildo at September 15, 2019 04:21 PM (wYseH)

What was the error?

Posted by: kallisto at September 15, 2019 04:28 PM (kD8Fh)

81
You sure you didn't have a pub burger at New Hudson Inn last night? Because it sure looked like you at the other table behind AltonJackson.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:17 PM (t+qrx)
-----
Not me, bro. I was vigorously farming yesterday.

Posted by: Weasel at September 15, 2019 04:28 PM (L54U0)

82 Onion bagels are delish.

Posted by: Insomniac at September 15, 2019 04:28 PM (NWiLs)

83
I thought maybe it was an agricultural college. I know your dad raised moo-cows.
Posted by: bluebell at September 15, 2019 04:24 PM (aXucN)

lol

daddy didn't just raise moo-cows, he babied 'em, pampered 'em and brought them in the house when it was cold. Not that I minded all that much, the calves would sleep in my bed. It just was rough when they weren't house trained. (He did that too. He was a sorry rancher.)

Posted by: Moki at September 15, 2019 04:28 PM (mFoNl)

84 For some, shyness might be their Weasel.
For others, a lack of education might be their Weasel.

For us, Weasel is a big, dangerous man who wants Hot Dogs and Chips for Dinner.

But as sure as my name is Lucky Day, the people of AoSHQ can conquer their own personal Weasel, who also happens to be *the actual* Weasel!

Posted by: Lucky Day at September 15, 2019 04:29 PM (yBOIx)

85
Posted by: kallisto at September 15, 2019
Thanks a lot for the Bugialli book suggestion last week. Eating one of the recipes from the pasta book now. Great recipes!

Posted by: dartist at September 15, 2019 04:30 PM (K22Va)

86 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:25 PM (kQs4Y)

ummm...?

Posted by: kallisto at September 15, 2019 04:30 PM (kD8Fh)

87 BS on the wine lead in. Screwtops for weak whites that don't age well like cheap US chardonnays but cork does work to maintain natural aging in red wines like those from Bordeaux.

I want to see the author's wine cellar.

Posted by: Niblick at the Vendage at September 15, 2019 04:30 PM (Av7TK)

88 Hey kallisto, this was Waco in the early 80's. It's amazing since I was like, a year old in college, or something, 'cause I'm only 29 now...

It was kinda mean, but the guys would call the girls who jogged at night "moon cows."

I made sure to jog in the morning.

Posted by: Moki at September 15, 2019 04:31 PM (mFoNl)

89 Posted by: dartist at September 15, 2019 04:30 PM (K22Va)

Bravo! which recipe ?

Posted by: kallisto at September 15, 2019 04:31 PM (kD8Fh)

90 Not me, bro. I was vigorously farming yesterday.

Posted by: Weasel at September 15, 2019 04:28 PM (L54U0)

+++Working up a hearty appetite for hot dogs and potato chips.

Posted by: washrivergal at September 15, 2019 04:31 PM (9+jnX)

91 >>+++Working up a hearty appetite for hot dogs and potato chips.

If he was 'Farming' he worked up a Hankerin' not an Appetite.

Posted by: garrett at September 15, 2019 04:32 PM (yBOIx)

92 If he was 'Farming' he worked up a Hankerin' not an Appetite.
Posted by: garrett

Oliver!

Posted by: Eva Gabor at September 15, 2019 04:33 PM (QzkSJ)

93 I believe that cork is native to Portugal, which might explain why they're still using it in wine bottles even when others have stopped.

Posted by: rickl at September 15, 2019 04:34 PM (sdi6R)

94 I need to get motivated to make something for dinner. Looks like a Hot Dog Grillin' Day to me, I suppose. Maybe some Beanie-Weenies.

...can't use wine in that, however.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:34 PM (Ckg4U)

95 We're right back in the heat of summer here. Wish we had some watermelon.

Posted by: kallisto at September 15, 2019 04:34 PM (kD8Fh)

96 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:25 PM (kQs4Y)
------
Hard to argue with that!

Posted by: Weasel at September 15, 2019 04:34 PM (L54U0)

97 Not me, bro. I was vigorously farming yesterday.
Posted by: Weasel at September 15, 2019 04:28 PM (L54U0)

That's why I figured it wasn't you, magically transported 500 miles away. If we'd stopped for lunch on the way to the ranch from the airport, and seen that guy, I'd have really embarrassed myself by walking over to the table and saying "hiya, Weasel!". He was eerily Weaselish.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:35 PM (t+qrx)

98
If he was 'Farming' he worked up a Hankerin' not an Appetite.

Posted by: garrett at September 15, 2019 04:32 PM (yBOIx)

+++
Got it. Must use appropriate lingo to match said activities.

Posted by: washrivergal at September 15, 2019 04:35 PM (9+jnX)

99 Technically, the only difference between Beanie-Weenies and Chili is the absence of Carrots.

Fight Me!

Posted by: Jonah Goldberg at September 15, 2019 04:35 PM (yBOIx)

100 Bravo! which recipe ?

Pasta with Neapolitan Meat Sauce. I think I like it better than Bolognese ragu. Well worth the long cook time.

Posted by: dartist at September 15, 2019 04:35 PM (K22Va)

101 Pairing hot dawgs and wine:

https://tinyurl.com/y5k8tkqp

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:35 PM (kQs4Y)

102
+++Working up a hearty appetite for hot dogs and potato chips.
Posted by: washrivergal at September 15, 2019 04:31 PM (9+jnX)
-----
With peanut M&Ms for dessert!

I had to give up pudding cups when I grew out the goatee.

Posted by: Weasel at September 15, 2019 04:36 PM (L54U0)

103 CBD, spot on. I also definitely have a preference for aluminum closures, now rarely buy, say, an inexpensive white like sauv blanc without one - no need, most have gone to that, including almost all NZ/Aussie stuff [there was actually a project by the wine industries of those 2 countries to edumucate and improve market acceptance of metal closures, dunno how that's gone].

A few years back a winery owner up in CaliGirl's hood told me that failure rates on cork could reach 3% [!], which is yuuuuuge as a loss rate. Loss rate with metal essentially zero. He said main thing holding back much broader use of metal was market acceptance. But even a few high-end places have made the switch [when your bottles are $5O+ each, that loss rate = real money pretty quick].

And one more thing - Portugal remains, I think, the primary source of cork, so Portuguese producers will probably be among the last to switch, if they ever do. The Alentejo, the cork growing area up near the Spanish border, is an area I still hope to visit, hope it hasn't been kinda changed/ruined by prosperity and furrin/EU influence, as I'm told much of Portugal has.

Posted by: rhomboid at September 15, 2019 04:36 PM (QDnY+)

104 "What's next...pumpkin-spice bagels?"

Haven't walked into an Einstein's lately, have you......

(Or Panera, or....)

Posted by: SDN at September 15, 2019 04:36 PM (tyEy7)

105
That's why I figured it wasn't you, magically transported 500 miles away. If we'd stopped for lunch on the way to the ranch from the airport, and seen that guy, I'd have really embarrassed myself by walking over to the table and saying "hiya, Weasel!". He was eerily Weaselish.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:35 PM (t+qrx)
-----
Weasel-esque.

Posted by: Weasel at September 15, 2019 04:37 PM (L54U0)

106 I like the Jamaican Lionfish fisherman's attitude.

Posted by: Emmie at September 15, 2019 04:37 PM (i/wJA)

107 I bought a pack of pumpkin spice bagels just because.

Insipid taste and poofy white bread consistency. Feh!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:38 PM (kQs4Y)

108 107 I bought a pack of pumpkin spice bagels just because.

Insipid taste and poofy white bread consistency. Feh!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:38 PM (kQs4Y)
-------
WW brought home some english muffin bagels recently. Tasty!

Posted by: Weasel at September 15, 2019 04:40 PM (L54U0)

109 kallisto, since he's obviously not going to tell you, look at comment number 6.

Posted by: bluebell at September 15, 2019 04:40 PM (aXucN)

110 TRIGGER WARNING NFL ALERT
Toronto Raptors to begin sell hijabs with team logo

Posted by: Kurt at September 15, 2019 04:40 PM (EPiq1)

111 Speaking of corks, what do you do when you can't get the cork to budge, only break?

Posted by: Emmie at September 15, 2019 04:41 PM (i/wJA)

112 Some time ago I mentioned making our own ketchup partly for taste and partly for nutrition. We found a recipe on the Splenda site. Here's the recipe:

1 12 oz can of tomato paste
2/3 cup water
1/4 cup white wine vinegar
3 tablespoons Splenda
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cloves
1/8 tsp ground allspice
pinch cayenne pepper

Combine all the ingredients in a bowl and mix well. Keeps in the fridge for a month.

We tasted it and it was damn good. That's when Mrs. JTB remembered she forgot to add the Splenda. Turns out we like it better without the sweetener. It is quite vibrant and somehow 'fresher' tasting. For us it beats the hell out of commercial ketchup. We think it would also work as a dipping sauce for meatloaf and even BBQ chicken.

It turns out the nutritional value is better than commercial but not in a huge way. Still, we'll take what we can.

BTW, almost all our spices are from the Spice House in Milwaukee. They really are superior than what is available at the grocery.

Posted by: JTB at September 15, 2019 04:42 PM (bmdz3)

113
Her Majesty is viciously criticizing the Afghan Hound used in the iPhone commercial.

Posted by: Hadrian the Seventh at September 15, 2019 04:42 PM (7rVsF)

114 "Pairing hot dawgs and wine:"
https://tinyurl.com/y5k8tkqp
-Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 04:35 PM (kQs4Y)

*OOh!* I have a Savignon Blanc! ...and celery salt. I'd have to "drag the dogs through the garden", Chicago-Style.

Whoda' Thunkit?

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:42 PM (Ckg4U)

115 111
Speaking of corks, what do you do when you can't get the cork to budge, only break?

Posted by: Emmie at September 15, 2019 04:41 PM (i/wJA)

When that happened I used a butter knife to push the cork down into the bottle and I kept old corks to use to plug bottles.

Posted by: Vic at September 15, 2019 04:42 PM (mpXpK)

116 In the family of breads, hot dog buns have got to be the most useless members of all. They simply do not work with anything but wieners.

Posted by: washrivergal at September 15, 2019 04:43 PM (9+jnX)

117 >>Speaking of corks, what do you do when you can't get the cork to budge, only break?

Grab a Coke.

Posted by: garrett at September 15, 2019 04:43 PM (yBOIx)

118
The only thing that should go on the humble, hard-working hot dog is fluorescent yellow mustard.

Posted by: Hadrian the Seventh at September 15, 2019 04:44 PM (7rVsF)

119 Choppers, water-droppers, now doing their thing about 1/4 mile away. Fire season has arrived. Love the choppers low/slow over the house. Reminds me of being in a different kind of landing zone pattern, much louder [bigger choppers], pretty multi-colored flares dispensed just as they started their, well, "flare" for landing.

Posted by: rhomboid at September 15, 2019 04:44 PM (QDnY+)

120 JTB, that ketchup recipe sounds intriguing. I might try it sans Splenda. If I need it sweet I'd try honey. I'm thinking you need to avoid honey so that might not work for you, but I tried a bottle of ketchup made with honey from the store (I think it was a freebie) and it was actually good.

Posted by: bluebell at September 15, 2019 04:44 PM (aXucN)

121 116 In the family of breads, hot dog buns have got to be the most useless members of all. They simply do not work with anything but wieners.
Posted by: washrivergal at September 15, 2019 04:43 PM (9+jnX)
-------
Hot dog buns are really more of an edible utensil.

Posted by: Weasel at September 15, 2019 04:44 PM (L54U0)

122 "Speaking of corks, what do you do when you can't get the cork to budge, only break?"
-Posted by: Emmie at September 15, 2019 04:41 PM (i/wJA)

Push it in the bottle and have a "back-up" stopper ready. ...or else invite a friend and get loopy.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:44 PM (Ckg4U)

123 I would think those wine corkers that work on air pressure would solve the problem of brittle corks.

Posted by: garrett at September 15, 2019 04:45 PM (yBOIx)

124 >>Hot dog buns are really more of an edible utensil.

Like a Paper Towel you can digest.

Posted by: garrett at September 15, 2019 04:45 PM (yBOIx)

125 Speaking of corks, what do you do when you can't get the cork to budge, only break?
Posted by: Emmie

Ronco bottle jar and jug cutter?

Posted by: Miklos "Ron" Popeil at September 15, 2019 04:45 PM (QzkSJ)

126 When that happened I used a butter knife to push the cork down into the bottle and I kept old corks to use to plug bottles.
Posted by: Vic at September 15, 2019 04:42 PM (mpXpK)

Hmmm. Sounds like that could work.

Thanks, Vic!

Posted by: Emmie at September 15, 2019 04:45 PM (i/wJA)

127 >>> Port drinkers love the ritual and pomp and circumstance of opening a 50 or 60-year-old bottle

I was into port a while back. Bought a bottle of 10-year old that is now well over 15, maybe almost 20 years old. Someday.

Posted by: fluffy at September 15, 2019 04:45 PM (dCRRg)

128 Like a Paper Towel you can digest.
Posted by: garrett at September 15, 2019 04:45 PM (yBOIx)

So like a paper towel.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:45 PM (t+qrx)

129 I want to see the author's wine cellar.

Posted by: Niblick at the Vendage at September 15, 2019 04:30 PM (Av7TK)

The author has been drinking and collecting wine since the early 1980s, and has enough experience to speak with some authority on the subject.

However, if you don't believe me, just talk to pretty much every winemaker in the world.

Posted by: CharlieBrown'sDildo at September 15, 2019 04:46 PM (wYseH)

130 >>So like a paper towel.

One ONT I'll regale you of the story of the foregin exchange student who thought she could recycle paper towels (Used for draining 2 lbs of bacon) and my poor dumb labrador retriever.

Posted by: garrett at September 15, 2019 04:47 PM (yBOIx)

131 The compressed air in a can/needle things are good for broken/failing/stuck corks. No perfect solution for that problem, but the air one is probably best.

Another option is a good-quality metal blade opener - the kind with two curved steel blades that you work down the sides of the cork, then lift/twist out.

Posted by: rhomboid at September 15, 2019 04:47 PM (QDnY+)

132 I am grilling brats and having sauerkraut on rolls, but bought small hoagie rolls as their bigger than hot dogs.

Posted by: Skip at September 15, 2019 04:47 PM (ZCEU2)

133 Push it in the bottle and have a "back-up" stopper ready. ...or else invite a friend and get loopy.
Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:44 PM (Ckg4U

Another vote for pushing it in the out door.

Posted by: Emmie at September 15, 2019 04:48 PM (i/wJA)

134 " In the family of breads, hot dog buns have got to be the most useless members of all. They simply do not work with anything but wieners."
-Posted by: washrivergal at September 15, 2019 04:43 PM (9+jnX)

That's why I buy inexpensive sausage rolls. Double-up hot dogs in them and use them for all sorts of subs, grinders, hoagies, sammiches, etc.

You can even split them and throw then in a George Foreman Grill or on a Flat-Top, loaded with butter for "Panini-Style" stuff.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:48 PM (Ckg4U)

135 The only thing that should go on the humble, hard-working hot dog is fluorescent yellow mustard.
Posted by: Hadrian

Much better than LED or CFL mustard.

Posted by: Hebrew National Miklos at September 15, 2019 04:49 PM (QzkSJ)

136 They should be made to eat them with lox.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:14 PM (t+qrx)

That's cold. (LOX).

Posted by: Fox2! at September 15, 2019 04:49 PM (MwFQu)

137

Once I open my wine bottles, I use those wine stoppers with the pump to pull out the air and create a vacuum seal. The wine lasts a long long time.

Posted by: artisanal 'ette at September 15, 2019 04:50 PM (vEIlU)

138 I have a relative who works for Stag's Leap Wine Cellars. They only use cork because so many of their customers think of anything other than natural cork as "cheap". If the winemaker had his way, they would be screw-top.

Posted by: Rusty Nail, camping at September 15, 2019 04:50 PM (sXovo)

139 Ronco bottle jar and jug cutter?
Posted by: Miklos "Ron" Popeil at September 15, 2019 04:45 PM (QzkSJ)

131 The compressed air in a can/needle things are good for broken/failing/stuck corks. No perfect solution for that problem, but the air one is probably best.

Another option is a good-quality metal blade opener - the kind with two curved steel blades that you work down the sides of the cork, then lift/twist out.

Posted by: rhomboid at September 15, 2019 04:47 PM (QDnY+)

Thanks, Miklos and Rhomboid, for the scientific approach.

Posted by: Emmie at September 15, 2019 04:50 PM (i/wJA)

140 I am grilling brats and having sauerkraut on rolls, but bought small hoagie rolls as their bigger than hot dogs.
Posted by: Skip

They handle chili and sauerkraut better too.

Posted by: Miklos, but no slaw on my dog at September 15, 2019 04:50 PM (QzkSJ)

141 Amazon just dropped off another cookbook. Those and some new cutters for my pasta machine are going to make me big as a house by January.

Posted by: dartist at September 15, 2019 04:50 PM (K22Va)

142 Hogfish, though.

What's that? I hope it's not a typo for hagfish.

Posted by: Bandersnatch at September 15, 2019 04:51 PM (FNXDu)

143 That's why I buy inexpensive sausage rolls.
Double-up hot dogs in them and use them for all sorts of subs, grinders,
hoagies, sammiches, etc.

You can even split them and throw then in a George Foreman Grill or on a Flat-Top, loaded with butter for "Panini-Style" stuff.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:48 PM (Ckg4U)

+++That sounds pretty dern good.

Posted by: washrivergal at September 15, 2019 04:51 PM (9+jnX)

144 But Portugal's greatest wines are Ports, and it can be a huge problem pulling the corks on old bottles. I wonder whether they will finally figure out that screw-tops are the way to go?
------

Last I checked, most cork comes from Portugal. I'm assuming that their wine industry is in the pocket of Big Cork.

Posted by: Mike Hammer, etc., etc. at September 15, 2019 04:51 PM (xSo9G)

145 They should be made to eat them with lox.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 04:14 PM (t+qrx)

That's cold. (LOX).
Posted by: Fox2!

Sounds fishy.

Posted by: Miklos, under lox and key at September 15, 2019 04:52 PM (QzkSJ)

146 Anyone like rabbit? I sure do, especially grilled with a mustard glaze. I wonder whether the rabbits that live in my yard are tasty?

Yes.
Traditional Spanish Paella. Yummy.

Posted by: artisanal 'ette at September 15, 2019 04:52 PM (vEIlU)

147 Salt bagel with lox, schmear, and capers baby!

So. Close!

Posted by: and Red Onion at September 15, 2019 04:53 PM (FNXDu)

148 Last I checked, most cork comes from Portugal. I'm assuming that their wine industry is in the pocket of Big Cork.
Posted by: Mike Hammer

Aye, me boyo. And don't you forget it.

Posted by: Cork, Ireland (pop. 210,000) at September 15, 2019 04:53 PM (QzkSJ)

149 "+++That sounds pretty dern good."
-Posted by: washrivergal at September 15, 2019 04:51 PM (9+jnX)

My go-to (before the Soduim limits) was thin-sliced ham, hard salami and pepperoni with provolone, dipped in mustard on-the-side.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:54 PM (Ckg4U)

150 ...We need a Food Thread on the best closure that permits the graceful aging of Valu-Rite.

Posted by: Hadrian the Seventh at September 15, 2019 04:11 PM (7rVsF)

Zip Loc Bag, and Flex Seal Tape.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 15, 2019 04:54 PM (QzJWU)

151 Sounds like a nitrate party in your mouth, Slapweasel.

Posted by: Rusty Nail, camping at September 15, 2019 04:55 PM (sXovo)

152 Hogfish are the best eating fish in the Gulf.

They are a type of Snapper. Only real way to get them in numbers is to hunt them.
You will catch them, but incidentally, mostly.
The divers are the guys who get them good.

Posted by: garrett at September 15, 2019 04:55 PM (yBOIx)

153 Another thumbs up for Spice House spices. Excellent quality and not really all that pricey.

Do not confuse them with Penzey's, who I believe is a relation to the Spice House folks, but is also a batstuff crazy SJW. In contrast, Spice House often has promotions to benefit the troops.

Posted by: Art Rondelet of Malmsey at September 15, 2019 04:55 PM (ZNRWO)

154
That's cold. (LOX).
Posted by: Fox2!
--
ISWYDT

Posted by: Mike Hammer, etc., etc. at September 15, 2019 04:56 PM (xSo9G)

155 Oh... I almost forgot. Instead of pure mustard-of-choice, add Italian Dressing to the mustard to give it some extra zip in your dip.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:56 PM (Ckg4U)

156 I'm glad CBD included that link for the egg and bacon pie. The Townsends channel on Youtube is great. Jon Townsend has posted a bunch of 18th century recipes over the years and most of them are damn delicious. If you have any interest in 18th century history, especially for cultural and domestic matters, the Townsends channel will suit you.

BTW, That is where I found that roast onion recipe: take an onion, don't cut or pierce it in any way, don't wrap it in anything, just stick it in the oven (I use our toaster oven) at about 375 for 30 to 45 minutes. When soft, slice off the root bottom and squeeze out the onion like squeezing roasted garlic cloves. The process is that simple and brings out all the flavor and sweetness natural to the onion. Serve with a bit of butter, salt and pepper. I make some ahead to reheat with meals.

Posted by: JTB at September 15, 2019 04:56 PM (bmdz3)

157 the best bagels i've had were in detroit. they're smaller and denser than the big, fluffy, doughy bagels typically found in ny. they toast better, too.

Posted by: musical jolly chimp at September 15, 2019 04:56 PM (Pg+x7)

158 62
The presence of raisins ruin any food. This is a fact.
Posted by: Hadrian the Seventh at September 15, 2019 04:23 PM (7rVsF)

Irish Brown Bread

Posted by: Fox2! at September 15, 2019 04:57 PM (MwFQu)

159 Rabbit consomme is quite good too.

My local grocer sells nice whole rabbits.

Posted by: artisanal 'ette at September 15, 2019 04:57 PM (vEIlU)

160 >>Irish Brown Bread

Irish Brown?

he used to run with English Muffin back in the day!

Posted by: Joe Biden at September 15, 2019 04:58 PM (yBOIx)

161 Oh... I almost forgot. Instead of pure mustard-of-choice, add Italian Dressing to the mustard to give it some extra zip in your dip.
Posted by: Slapweasel

I read that hearing a Paul Lynde voice.

Posted by: Miklos, probably a bad person at September 15, 2019 04:58 PM (QzkSJ)

162 I grew up in Connecticut, and would regularly drive by the Lenders Bagel plant on US 1. Smelled heavenly.

And, yeah, garlic bagel with cream cheese, smoked salmon, black pepper, and Tabasco.

Posted by: eastofsuez at September 15, 2019 04:58 PM (U2zca)

163 I'm grilling filets later with a Gorgonzola cheese based concoction on top to finish.

Posted by: Muad'dib at September 15, 2019 04:58 PM (uDh3k)

164 "Sounds like a nitrate party in your mouth, Slapweasel."
-Posted by: Rusty Nail, camping at September 15, 2019 04:55 PM (sXovo)

Oh, it was! It is funny how you get used to not eating certain things any longer. It hasn't really been that tough since I can go to nearly 2,000mg/day of sodium.

Lunch-meat is Right-Out, however. I sort-of miss it, but chicken, beef and fish can be made in All-Sorts of tasty fashions.

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 04:59 PM (Ckg4U)

165 Broadbent uses metal tops I am pretty sure, and they are Portuguese. They have a very nice vino verde.

Posted by: Boone at September 15, 2019 04:59 PM (/rJXw)

166 "I read that hearing a Paul Lynde voice."
-Posted by: Miklos, probably a bad person at September 15, 2019 04:58 PM (QzkSJ)

*HAH!* It did have that dancy, sassy vibe, didn't it?

Posted by: Slapweasel, White Enthusiast, Blond at September 15, 2019 05:00 PM (Ckg4U)

167 >Posted by: Boone at September 15, 2019 04:59 PM (/rJXw)

Do you have a farm?

Posted by: Muad'dib at September 15, 2019 05:00 PM (uDh3k)

168 Anyone like rabbit? I sure do, especially grilled with a mustard glaze.

I have made this at home, too:

Bourgogne region; Lapin a la Moutarde (Rabbit with Mustard Sauce).

This is a classic dish and this particular recipe is easy because you roast it whole, versus cutting into pieces, which many recipes do. I used Dijon mustard (of course), and a Bordeaux Sauvignon Blanc for the dry white wine to baste with.

The dish is typically served with either chunks of potatoes, or more typical I found, was egg noodles, or homemade spaetzle.

Posted by: artisanal 'ette at September 15, 2019 05:00 PM (vEIlU)

169 Good port is another long lasting keeper, that's another old bottle I have. Will figure out how to get that cork out when I retire.

Posted by: Skip at September 15, 2019 05:01 PM (ZCEU2)

170 Wasn't there a famous cookbook with a rabbit recipe that started with "first catch a rabbit"?

Posted by: Bandersnatch at September 15, 2019 05:01 PM (FNXDu)

171
The Brisket

The Cook

The Payoff

nice!

Posted by: artisanal 'ette at September 15, 2019 05:02 PM (vEIlU)

172 >>> Do not confuse them with Penzey's, who I believe is a relation to the Spice House folks, but is also a batstuff crazy SJW

Spice House is a sibling to Penzey. Spice House wants to run a business, Penzey's wants to stick their politics up your nose.

Posted by: fluffy at September 15, 2019 05:02 PM (dCRRg)

173 Any port in a storm, is what I say.

Posted by: Miklos, with a vintage bottle of Lancers at September 15, 2019 05:04 PM (QzkSJ)

174 The presence of raisins ruin any food. This is a fact.

Posted by: Hadrian the Seventh at September 15, 2019 04:23

Several years ago I have agreed 100%. But I made an Apple-raisin stuffing mix to go with crown pork and it was excellent. After that I tried them in a red cabbage coleslaw that was another score. Prolly cause you couldn't really taste them but they added a nice sweetness to both dishes.

Posted by: olddog in mo at September 15, 2019 05:04 PM (Dhht7)

175 How does a cork work with box wine?

Posted by: Jean at September 15, 2019 05:05 PM (XmV7U)

176 Wasn't there a famous cookbook with a rabbit recipe that started with "first catch a rabbit"?
Posted by: Bandersnatch

*makes quick left at Albuquerque*

Posted by: What's up, Doc? at September 15, 2019 05:05 PM (QzkSJ)

177 >175 How does a cork work with box wine?
Posted by: Jean at September 15, 2019 05:05 PM (XmV7U)

This.

Posted by: Muad'dib at September 15, 2019 05:05 PM (uDh3k)

178 Bon Appetit article with guest Paul Lynde:

http://www.paullynde.info/Magazines/Bon_Appetit.html

I bet there was some super-bitchy gossip over martinis in his house.

One thing Paul has no patience with are vegetarians who neglect to fill him in on their special requirements ahead of time. "That just happened to me recently," he says, "and it really made me mad. Fortunately, I always serve a salad either of fruit or mixed greens, so there's something for everybody to eat. But if they had only told me, I would have fixed macaroni or some other pasta dish for them. By the way, I also can't stand those food cult people who bring their own food into the house. All those little thermoses and paper bags - it makes the other guests uncomfortable, too."

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:06 PM (kQs4Y)

179 I have a 25 year old bottle of wine. It was stored right, wine against the cork, in a wine rack, in a cool dry place. Checked it out 2 months ago. Yup, it was shit. Not all wines survive being stored apparently.

Posted by: Berserker-Dragonheads Division at September 15, 2019 05:06 PM (9Om/r)

180 2. the first i heard of the lion fish catastrophe in the caribbean was on shark tank. an entrepreneur sought funding to start a lion fish hunting co. as a game fish, they say they taste great.

they didn't get a deal, but since then lion fish have become a regular on area menu's. so i'm told.

Posted by: musical jolly chimp at September 15, 2019 05:06 PM (Pg+x7)

181 That lady is going to be really surprised at how hard rabbits can bite.

Posted by: Speller at September 15, 2019 05:07 PM (pSotA)

182 How does a cork work with box wine?
Posted by: Jean

if the cork lands in the glass of wine, the other guy has to drink.

Posted by: Miklos, quarters, ping pong balls.... at September 15, 2019 05:07 PM (QzkSJ)

183 I am not on a salt restricted diet, however, most - say steak seasonings - or Lawry's list salt as the number one ingredient, which inhibits liberal use. I found Salt-Free Seasoning by Supreme at the Dollar Store 2.5 ounces. I love the taste of it.

Posted by: washrivergal at September 15, 2019 05:08 PM (9+jnX)

184 Thanks for the Food Thread, CBD.

And esp that video. Great message!

Been experimenting with cold smoking fish, mostly trout, with varied success. When it's good, it's VERY good, but when it's not, it's, well rubber.

Also, info blog on fresh herbs: we have a b7 ch of fresh herbs (basil, thyme, mint, rosemary) in barrels on our porch. Thinking about what to do long term storage-wise. Can harvest and vacuum seal, or put in water and freeze. Maybe something else?

Any ideas?

TIA!

Posted by: ibguy at September 15, 2019 05:08 PM (EHVbt)

185 >>The salt bagel should be at Number 1.

Hell, yes!!

Everything bagel #2.

Posted by: Lizzy at September 15, 2019 05:09 PM (bDqIh)

186 Isn't Portugal and Spain where the most cork trees are grown? And they're a long lived tree so I imagine they take a long time also to grow to usable size and quality?

Probably laws that so much cork has to be used by a bottler maybe?

Posted by: jakee308 - Hylozoist at September 15, 2019 05:10 PM (cxIsI)

187 yRaisins are in my favorite Afghan dish. Work fine.

For preserving opened wine nothing probably compares with the inert gas flush systems [argon?] used commercially, but also now in consumer versions. Have refrained from even researching them, a tempting bauble I don't need [any wine worth the trouble is consumed when opened, no leftovers].

The nitrogen in cans for a field-expedient level kind of gas flush can help. Just shoot the nitrogen in thru the tiny tube as you insert cork or stopper. With the right technique you'll at least reduce the oxygen in contact with the wine.

Posted by: rhomboid at September 15, 2019 05:10 PM (QDnY+)

188 Any ideas?

TIA!
Posted by: ibguy

Vaccum seal and freeze.

Posted by: Miklos, with a full freezer at September 15, 2019 05:11 PM (QzkSJ)

189 I'll have to try Franklin's method. Cuz you can't ignore massive success.

Basically the differences are:

He cooks at 250F. I cook at 225F.

He uses a simpler rub always. I sometimes use more complicated rubs.

He trims to about a 1/4 inch of fat. I almost never trim fat. That automatic basting, bubba. So, you meat doesn't dry out.

We're both fat side up guys. The only way to BBQ.

He'll wrap. I never wrap. I don't like steamed meat. I want BBQ, baby.

We're both vaguely anti-sauce. The meat should speak by itself.

He uses real wood. I use a wood pellet smoker, plus blu-ray temperature gauges so I always know exactly when the meat is cooked. (Single greatest improvement was this -easy temp control with wood pellet and meat term on bluetooth = perfect brisket almost every single time.)

And who the hell scrapes their brisket when cooked? That just taking away goodness. He doesn't. Nor do I.

I have yet to eat at his restaurant when I'm in Austin cuz the lines are insane and usually start at dawn.

So, I'll have to use his methods and make his brisket myself.

Maybe next weekend.

Great videos though.

Posted by: naturalfake at September 15, 2019 05:11 PM (pqyXj)

190
Out of town a couple days this past week so made a large batch of Beef Lo Mein. We finish it off tonight.

I shelled a bunch of peas yesterday, cooked, and tossed some in my lo mein last night. Fresh peas, yum.

Yesterday I also made a big batch of my first soup of the Fall/Winter season. Fennel, Potato, Leek "Chowder" but really a soup in my mind. I grabbed a large handful of fresh chives from my garden to garnish with. Delicious. The particular recipe I made used onions and shallots in the recipe, and chives/green onions for garnish. The full bulb of fennel added a nice layer of flavor. Chicken stock base. Cream or half and half in the end (I used half and half). White pepper versus others. Simple and no need to puree unless you wanted to - or use immersion to thicken some of it up. But I didn't bother.

Posted by: artisanal 'ette at September 15, 2019 05:11 PM (vEIlU)

191 onion bagel #3. but becoming #1 of late for me. just a hint of toasted onion is all the flavor they need.

Posted by: musical jolly chimp at September 15, 2019 05:11 PM (Pg+x7)

192 184 Thanks for the Food Thread, CBD.

And esp that video. Great message!

Been experimenting with cold smoking fish, mostly trout, with varied success. When it's good, it's VERY good, but when it's not, it's, well rubber.

Also, info blog on fresh herbs: we have a b7 ch of fresh herbs (basil, thyme, mint, rosemary) in barrels on our porch. Thinking about what to do long term storage-wise. Can harvest and vacuum seal, or put in water and freeze. Maybe something else?

Any ideas?

TIA!
Posted by: ibguy at September 15, 2019 05:08 PM (EHVbt)

Ibguy! I took my two oldest grandlovies to dinner last night in your fair village. We had a fantastic time!

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:12 PM (TdMsT)

193 Oregon has adopted a no cage law for chickens. I suspect there will be far more rabbit sold in Oregon soon.

Posted by: Kindltot at September 15, 2019 05:13 PM (xG/b0)

194 I've made a lamb timbale with golden raisins that's divine, but that's the only exception to the rule that raisins are the devil's candy.

Also, getting raisins at Halloween was a total gyp. More of an affront than getting a toothbrush! Nobody wants to trade for raisins.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:13 PM (kQs4Y)

195 Chuy's makes a breaded, fried avocado stuffed with chicken, cheese and green chiles.

It's really good. That and the jalapeno ranch dip they give you with your chips n salsa. That stuff is liquid crack for realsies.

I don't know if they have Chuy's restaurants everywhere, but I enjoy eating at the one here in East Tennessee.

Posted by: Bitter Clinger at September 15, 2019 05:13 PM (pyXW1)

196 Enjoyed a 45 yr-old Warre's a few years back with friends. It as sublime and I recall the most awesome vivid dream where I invented an enhanced-reality first-person shooter video game/thrill ride. Still have the concept in my head after all these years. Anyone here know how to code?

Posted by: Joe Kidd at September 15, 2019 05:14 PM (5WpEK)

197
Boone's Farm comes with a screw cap. That's good enough for me.
Posted by: Pig to man dreaming of lions at September 15, 2019 04:06 PM (2DOZq)

I have a gallon of screw-top port that I bought about 7 years ago for $5.00 in the back of the pantry.

Does port age well?

Posted by: Kindltot at September 15, 2019 05:15 PM (xG/b0)

198 Besides learning all kinds of good stuff, I like this thread for the memories it evokes. My grandparents used to crisp chick peas on the stove top in a bit of olive oil. Only took a few minutes. They put them on a platter with fried onions, pickled veggies, and warm (not toasted) pita bread. That was served with burgers or baked chicken wings. I had forgotten about that dish.

The cast iron pan they used belonged to my g-g-grandmother when she first immigrated in the 1880s. It now gets regular use in our kitchen almost 140 years later.

Posted by: JTB at September 15, 2019 05:15 PM (bmdz3)

199 Anyone here know how to code?
Posted by: Joe Kidd

Heh

Posted by: Capt. Joe Rochefort at September 15, 2019 05:15 PM (QzkSJ)

200 The cast iron pan they used belonged to my
g-g-grandmother when she first immigrated in the 1880s. It now gets
regular use in our kitchen almost 140 years later.

Posted by: JTB at September 15, 2019 05:15 PM (bmdz3)

+++
Wow.

Posted by: washrivergal at September 15, 2019 05:16 PM (9+jnX)

201 Lender's Bagels are not bagels. They are frozen rolls in the shape of an "O"

Posted by: San Franpsycho at September 15, 2019 05:16 PM (EZebt)

202 I have a gallon of screw-top port that I bought about 7 years ago for $5.00 in the back of the pantry.

Does port age well?
Posted by: Kindltot

That port might age you a bit.

Posted by: Miklos, using the fancy guest Dixie Cups at September 15, 2019 05:17 PM (QzkSJ)

203 If a screwtop is good enough for Boone's Farm, it should be good enough for everything.

Posted by: Insomniac at September 15, 2019 05:18 PM (NWiLs)

204 Kill the wabbit
Kill the wabbit
KILL THE WABBIT!

Only had rabbit a few times, each thought it was just off flavored chicken.

Posted by: Skip at September 15, 2019 05:19 PM (ZCEU2)

205 Cool about the 14O-yr old frying pan.

I have a few Mosin-Nagant rifles that are closing in on 1OO year birthdays. They still work fine, too. Glory to the heroic workers of the Tula arms factory!

Posted by: rhomboid at September 15, 2019 05:19 PM (QDnY+)

206 Also, getting raisins at Halloween was a total gyp. More of an affront than getting a toothbrush! Nobody wants to trade for raisins.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:13 PM (kQs4Y)

People do that? That's awful. I don't even answer the door on Halloween night, and that's less of a jerk move than answering the door and giving out raisins. At least I'm not getting some poor kid's hopes up.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:19 PM (t+qrx)

207 Does port age well?

Posted by: Kindltot at September 15, 2019 05:15 PM (xG/b0)

.....

It's fortified, so it has a much longer shelf-life once opened.

Tawny ports are drinkable even 2-3 months after opening, especially if refrigerated.

Posted by: Bitter Clinger at September 15, 2019 05:20 PM (pyXW1)

208 Also, getting raisins at Halloween was a total gyp. More of an
affront than getting a toothbrush! Nobody wants to trade for raisins.

Caucasian, please.

Posted by: Necco wafers and Bit-O'Honey at September 15, 2019 05:21 PM (T6t7i)

209 Honestly, "Spock's Brain" isn't that bad.

Captain James T. Kirk: We came to put you back. Where are you?

Mr. Spock: [voice] Back where?

Captain James T. Kirk: Back into your body. We brought it along with us.

Mr. Spock: [voice] Thoughtful, Captain, but probably impractical. While I might trust the Doctor to remove a splinter, or lance a boil, I do not believe he has the knowledge to restore a brain.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:22 PM (kQs4Y)

210 when i was a yute, my favorite Halloween treat was those little boxes of candy cigarettes, because you could stick them in your mouth and look Cool.

Gotta be the most Un-PC candy of all time.

Posted by: Tom Servo at September 15, 2019 05:23 PM (V2Yro)

211 206
Also, getting raisins at Halloween was a total gyp. More of an
affront than getting a toothbrush! Nobody wants to trade for raisins.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:13 PM (kQs4Y)

People do that? That's awful. I don't even answer the door on
Halloween night, and that's less of a jerk move than answering the door
and giving out raisins. At least I'm not getting some poor kid's hopes
up.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:19 PM (t+qrx)

+++
That is really reprehensible, and I like raisins. But no, they do not belong in a child's Halloween bag.

Posted by: washrivergal at September 15, 2019 05:23 PM (9+jnX)

212 The BBQ with Franklin vids are great.

Posted by: dartist at September 15, 2019 05:23 PM (K22Va)

213
Elizabeth Warren is the kind of person who would give kids raisins on Halloween. "They're healthier for you than that dreadful chocolate!"

Posted by: Hadrian the Seventh at September 15, 2019 05:23 PM (7rVsF)

214

People do that? That's awful. I don't even answer the door on Halloween night, and that's less of a jerk move than answering the door and giving out raisins. At least I'm not getting some poor kid's hopes up.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:19 PM (t+qrx)

Raisins aren't even tradable. I detest them.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:23 PM (TdMsT)

215 ibguy, I would dry the thyme and rosemary. I've done that. Not sure what to do with the mint.

But for the basil, the best thing is to put it in a blender or food processor with a bit of olive oil and then chop it up. You want enough olive oil to coat the chopped basil. Then spoon it into ice cube trays, freeze until hard, then pop out the cubes and put in a freezer bag.

Use in the winter for spaghetti sauce or tomato soup or wherever you want the taste of fresh basil. Works great.

Posted by: bluebell at September 15, 2019 05:25 PM (aXucN)

216 I live in Austin and have yet to eat at Franklins. Lines are ridiculous. I like Rudy's brisket, another local chain. They also have a creamed corn that is very good and banana pudding. These days I can only eat the brisket, the "moist" cut of course.
I've been to the Salt Lick many times since it is just down the road from my house and it is ok. I really like their sausage and the giant beef rib. I really don't care for their brisket, too dry and tough, even the moist cut.

Posted by: lin-duh at September 15, 2019 05:25 PM (UUBmN)

217 I liked the thoroughly unprepared guys who hastily tossed money into your trick or treat bag.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:25 PM (kQs4Y)

218 I went to a lovely little hole in the wall Italian restaurant on Milwaukee's river walk last night. They offered me rabbit as the specialty of the day. I declined.

Posted by: grammie winger at September 15, 2019 05:27 PM (kjKrC)

219 206 Also, getting raisins at Halloween was a total gyp. More of an affront than getting a toothbrush! Nobody wants to trade for raisins.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:13 PM (kQs4Y)

People do that? That's awful. I don't even answer the door on Halloween night, and that's less of a jerk move than answering the door and giving out raisins. At least I'm not getting some poor kid's hopes up.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:19 PM (t+qrx)
----------
On Halloween at the palatial Weasel Estate, we like to hand out a few rounds of 22LR. For the chirrun'.

Posted by: Weasel at September 15, 2019 05:27 PM (3gRrX)

220
They also have a creamed corn that is very good

Does. Not. Compute.

Posted by: Hadrian the Seventh at September 15, 2019 05:28 PM (7rVsF)

221 Vaccum seal and freeze.
Posted by: Miklos, with a full freezer at September 15, 2019 05:11 PM (QzkSJ)

You have never worked with a vacuum sealer, I am guessing.

Freeze and then vacuum seal. It makes life much easier.

Drying herbs is always a good one, or grinding them to a paste and then freezing is an option too.

You can make infused oils or butters!

Posted by: Kindltot at September 15, 2019 05:28 PM (xG/b0)

222 People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.

Posted by: Insomniac at September 15, 2019 05:29 PM (NWiLs)

223 205 ... "I have a few Mosin-Nagant rifles that are closing in on 1OO year birthdays. They still work fine, too. Glory to the heroic workers of the Tula arms factory!"

Hi rhomboid, Three of my mil-surp rifles are 100 years old or older and still work perfectly. My most used typewriter was made in 1939, was serviced once in the 50s and still does the job like it just came off the assembly line. We inherited some pots and pans and other kitchen gear from the 1950s from my in-laws that still do just what they were meant to. That kind of workmanship is very appealing.

Posted by: JTB at September 15, 2019 05:29 PM (bmdz3)

224 They also have a creamed corn that is very good
---

Good for firing out of a cannon at trick-or-treaters.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:29 PM (kQs4Y)

225 On Halloween at the palatial Weasel Estate, we like to hand out a few rounds of 22LR. For the chirrun'.
Posted by: Weasel at September 15, 2019 05:27 PM (3gRrX)
--------

I used to hand out candy that kids like but I don't, because then I wouldn't eat it. (I could always snitch the good stuff out of my kids' bags.) But when my kids got too old to trick-or-treat, for some reason I started buying candy I DO like. Which is no bueno.

I need to go back to the old ways. They are, indeed, the best ways.

Posted by: bluebell at September 15, 2019 05:29 PM (aXucN)

226 217
I liked the thoroughly unprepared guys who hastily tossed money into your trick or treat bag.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:25 PM (kQs4Y)

+++I don't get this. Like now, the Halloween stuff is up and available in all the stores. Halloween always is on Oct. 31. It is no big surprise. It does not roam around like many other holidays.

Posted by: washrivergal at September 15, 2019 05:29 PM (9+jnX)

227 The little boxes of raisins weren't the worst.

The worst were the cheapos who would buy a big bag of candy corn or some crap like that and pour a spoonful of them into your TorT bag.

Posted by: naturalfake at September 15, 2019 05:30 PM (pqyXj)

228 These days I can only eat the brisket, the "moist" cut of course.

Posted by: lin-duh
I assume you're talking about the point, as opposed to the flat.

Posted by: pep at September 15, 2019 05:30 PM (T6t7i)

229 Some years back, I was musing over opening a pub myself in my hometown where I knew Irish fare would not sell well.

So began looking at ways to introduce meats like lamb and rabbit that are more common in Europe in ways that were more approachable to regular people.

Laugh if you must, but I made some rabbit "wings" that were absolutely damned delicious.

Posted by: Bitter Clinger at September 15, 2019 05:30 PM (pyXW1)

230 Cool about the 14O-yr old frying pan.

I wonder how many marital disputes it has helped to solve.

Posted by: Miklos, thinking about the Cajun song "le Rolling Pin" at September 15, 2019 05:30 PM (QzkSJ)

231 Like now, the Halloween stuff is up and available in all the stores. Halloween always is on Oct. 31. It is no big surprise. It does not roam around like many other holidays.
Posted by: washrivergal at September 15, 2019 05:29 PM (9+jnX)
---------

I've been to Costco recently and I'd like to be the first to wish you all a merry Christmas.

Posted by: bluebell at September 15, 2019 05:30 PM (aXucN)

232 >>> I have a gallon of screw-top port that I bought about 7 years ago for $5.00 in the back of the pantry.

Five bucks for a gallon? Burn the stuff in oil lamps. For about $12-15 you can get a bottle of some very nice port.

Posted by: fluffy at September 15, 2019 05:31 PM (dCRRg)

233 That and the jalapeno ranch dip they give you with your chips n salsa. That stuff is liquid crack for realsies.

I don't know if they have Chuy's restaurants everywhere, but I enjoy eating at the one here in East Tennessee.
Posted by: Bitter Clinger
-----
I just had lunch there on Friday. It's another Austin chain. I like their shrimp tacos and tortilla soup. Their Mexi-Cob salad is my go to these days, withe the jalape�o ranch, of course.

Posted by: lin-duh at September 15, 2019 05:31 PM (UUBmN)

234 I love raisinets.

Posted by: Pig to man dreaming of lions at September 15, 2019 05:31 PM (2DOZq)

235 222
People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.

Posted by: Insomniac at September 15, 2019 05:29 PM (NWiLs)

++++
Truth.

Posted by: washrivergal at September 15, 2019 05:31 PM (9+jnX)

236 I liked the thoroughly unprepared guys who hastily tossed money into your trick or treat bag.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 15, 2019 05:25 PM (kQs4Y)

Because they liked your costume? And it wasn't even Halloween? And actually it was last week?

Because that might not really qualify as trick-or-treating in the conventional sense.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:31 PM (t+qrx)

237 The worst were the cheapos who would buy a big bag of candy corn or some crap like that and pour a spoonful of them into your TorT bag.

Posted by: naturalfake

Beer and fried chicken embryos.

Posted by: Beldar and Primat at September 15, 2019 05:32 PM (QzkSJ)

238 But for the basil, the best thing is to put it in a blender or food processor with a bit of olive oil and then chop it up. You want enough olive oil to coat the chopped basil. Then spoon it into ice cube trays, freeze until hard, then pop out the cubes and put in a freezer bag.

Use in the winter for spaghetti sauce or tomato soup or wherever you want the taste of fresh basil. Works great.
Posted by: bluebell

That's exactly what I was trying to type out.

Ice cube trays are the saviors of spice and hoibs!

Posted by: weft cut-loop at September 15, 2019 05:32 PM (DrqHq)

239 The story goes port was a big commodity in the sailing age because it kept well.

Posted by: Skip at September 15, 2019 05:32 PM (ZCEU2)

240 I love raisinets.
---
They ain't raisins!

*snicker*

Posted by: The Bunnies at September 15, 2019 05:32 PM (kQs4Y)

241 I've been to Costco recently and I'd like to be the first to wish you all a merry Christmas.
Posted by: bluebell
------
ROTFLMAF!!LOL!!!*snort*
I noticed that too last week...

Posted by: lin-duh at September 15, 2019 05:33 PM (UUBmN)

242 People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.

Posted by: Insomniac

Because there are always razor blades in Halloween apples.

Always.

Posted by: Miklos, who was assured of this at September 15, 2019 05:33 PM (QzkSJ)

243 Should harvest my basil soon and freeze it. As for mint best to put it in the compost pile.

Posted by: Skip at September 15, 2019 05:33 PM (ZCEU2)

244 Because that might not really qualify as trick-or-treating in the conventional sense.
---
I'm tricking my way through college!

Posted by: All Hail Eris, Michigangsta at September 15, 2019 05:34 PM (kQs4Y)

245 So there was Corn Pop, Kaboom, and Chex. With rusty blades pissed off I had call them Ziegfeld Follies girls. So I grabbed 6 feet of that plastic chain they use to separate the deep end and started beating them like Snidely Whiplash in the Gettysburg Address. I opened up two can of spam of those boys.

Posted by: uncle handsy Joe at September 15, 2019 05:34 PM (JFO2v)

246 242 People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.

Posted by: Insomniac

Because there are always razor blades in Halloween apples.

Always.
Posted by: Miklos, who was assured of this at September 15, 2019 05:33 PM (QzkSJ)

Well, yeah. That's how you cut up lines of pixie stix powder.

Posted by: Insomniac at September 15, 2019 05:34 PM (NWiLs)

247 Should harvest my basil soon and freeze it. As for mint best to put it in the compost pile.
Posted by: Skip

Incorrect.

Mint is best stored at the bottom of a tumbler and muddled for a julep.

Posted by: weft cut-loop at September 15, 2019 05:35 PM (DrqHq)

248 I've been to Costco recently and I'd like to be the first to wish you all a merry Christmas.

Posted by: bluebell

I assume you're ready to entertain with your 50 lb bag of MandMs.

Posted by: pep at September 15, 2019 05:35 PM (T6t7i)

249 231 Like now, the Halloween stuff is up and available in all the stores. Halloween always is on Oct. 31. It is no big surprise. It does not roam around like many other holidays.
Posted by: washrivergal at September 15, 2019 05:29 PM (9+jnX)
---------

I've been to Costco recently and I'd like to be the first to wish you all a merry Christmas.
Posted by: bluebell at September 15, 2019 05:30 PM (aXucN)

We all put a 20 on the TV and the first one to see and Xmas commercial takes it all.

Posted by: uncle handsy Joe at September 15, 2019 05:35 PM (JFO2v)

250 They also have a creamed corn that is very good

Does. Not. Compute.

Posted by: Hadrian the Seventh at September 15, 2019 05:28

------

Do cream peas compute?

Posted by: olddog in mo at September 15, 2019 05:35 PM (Dhht7)

251 Aw, pixie stix were the best! I was like Tony Montana with those things.

Posted by: All Hail Eris, Michigangsta at September 15, 2019 05:35 PM (kQs4Y)

252 >>Elizabeth Warren is the kind of person who would give kids raisins on Halloween. "They're healthier for you than that dreadful chocolate!"

Michelle Obama gave out dried fruit, including raisins, at the WH Halloween parties. The ones for the public, that is.

Posted by: Lizzy at September 15, 2019 05:35 PM (bDqIh)

253 Ice cube trays are the saviors of spice and hoibs!
Posted by: weft cut-loop

Ice cubes are the cause of global warming.

Posted by: Miklos Thunberg, autistic child savant at September 15, 2019 05:35 PM (QzkSJ)

254 You want enough olive oil to coat the chopped basil. Then spoon it
into ice cube trays, freeze until hard, then pop out the cubes and put
in a freezer bag.

Does the OO really freeze, or just get sludgy?

Posted by: pep at September 15, 2019 05:36 PM (T6t7i)

255 Well, yeah. That's how you cut up lines of pixie stix powder.
Posted by: Insomniac at September 15, 2019 05:34 PM (NWiLs)

How Pixie Stix never sparked a moral panic is a mystery for the ages.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:36 PM (t+qrx)

256 I've been to Costco recently and I'd like to be the first to wish you all a merry Christmas.

Posted by: bluebell at September 15, 2019 05:30 PM (aXucN)

+++No. Just no.

Posted by: washrivergal at September 15, 2019 05:36 PM (9+jnX)

257 Well, yeah. That's how you cut up lines of pixie stix powder.
Posted by: Insomniac
-----
I've been handing out giant pixie stix the last several Halloweens. They are a huge hit. I have kids trying to hit me up several times.... They are about 18" of pure sugar...

Posted by: lin-duh at September 15, 2019 05:36 PM (UUBmN)

258 251 Aw, pixie stix were the best! I was like Tony Montana with those things.
Posted by: All Hail Eris, Michigangsta at September 15, 2019 05:35 PM (kQs4Y)

Heaped piles of it on your desk and stuck your face in it?

Posted by: Insomniac at September 15, 2019 05:36 PM (NWiLs)

259 Like now, the Halloween stuff is up and available in all the stores. Halloween always is on Oct. 31. It is no big surprise. It does not roam around like many other holidays.
Posted by: washrivergal at September 15, 2019 05:29 PM (9+jnX)
---------

If you're not first you're last .

Posted by: Pig to man dreaming of lions at September 15, 2019 05:37 PM (2DOZq)

260 Michelle Obama gave out dried fruit, including raisins, at the WH Halloween parties. The ones for the public, that is.
Posted by: Lizzy

I invited her for the annual Easter Rotten Egg Throw, but she never came.

Posted by: Miklos, hometown celebrity at September 15, 2019 05:37 PM (QzkSJ)

261 222
People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.

Every year there were rumors of some kid taking a bite of an apple with a razor blade or pin in it. Probably cooked up by kids to make them give out candy instead.

Posted by: dartist at September 15, 2019 05:37 PM (K22Va)

262
Ice cubes are the cause of global warming.

Posted by: Miklos Thunberg, autistic child savant

And ship's crew flying back to Europe is not. Funny how that works, isn't it?

Posted by: Hadrian the Seventh at September 15, 2019 05:38 PM (7rVsF)

263 These days I can only eat the brisket, the "moist" cut of course.

Posted by: lin-duh
I assume you're talking about the point, as opposed to the flat.
Posted by: pep at September 15, 2019 05:30 PM (T6t7i)

If the already cut points look good at the grocery, I'll often just cook a couple of those.

Everyone seems to like them better.

Or sometimes I'll pick up a point and a corned beef for

brisket and pastrami night.*

*It is too a thing!

Posted by: naturalfake at September 15, 2019 05:38 PM (pqyXj)

264 222 People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.
Posted by: Insomniac at September 15, 2019 05:29 PM (NWiLs)

What about the older parents that bring YOU a box of raisins, or fruit rollups, or some other non Halloween BS and tell you to hand it to their kid when they come by. I would have handmade popcorn balls, or brownies, or shit to hand just to them. Make the parents dump it out so the kid hates them the next 5 years.

Posted by: uncle handsy Joe at September 15, 2019 05:38 PM (JFO2v)

265 And that kid who ate a whole pack of Pop Rocks and then drank a Pepsi was me.

Posted by: Kamala Biden at September 15, 2019 05:39 PM (QzkSJ)

266 Does the OO really freeze, or just get sludgy?
Posted by: pep at September 15, 2019 05:36 PM (T6t7i)
---------

It does freeze, because what you're really freezing is basil lightly coated with olive oil. Mine don't look like perfect cubes, like ice would. They are cube-shaped bunches of green things sticking out at all angles, if that makes sense.

I'm talking a blender full of basil leaves and maybe a tablespoon or two of olive oil.

Posted by: bluebell at September 15, 2019 05:39 PM (aXucN)

267 192 LadyL

Great!

Where?

Posted by: ibguy at September 15, 2019 05:40 PM (EHVbt)

268 Hey, Eris! I have two movies for you:

Turbo Killer
https://youtu.be/er416Ad3R1g

and the sequel of sorts

Blood Machines
https://youtu.be/jLHhr8Xc4AM

Posted by: Kindltot at September 15, 2019 05:40 PM (xG/b0)

269 I've been buying a bag of candy every Halloween for eleven years to hand out. Haven't had a kid knock on my door yet. I buy the bag just out of habit now and memories.

Posted by: Pig to man dreaming of lions at September 15, 2019 05:40 PM (2DOZq)

270
Candy cigarettes. Bubblegum cigars. Entry drugs.

Posted by: Hadrian the Seventh at September 15, 2019 05:40 PM (7rVsF)

271 We use frozen herbs a lot. Just rinse, let the leaves dry with their stems in water, chop, bag and freeze.

They keep their color and aren't hard like the dried stuff.

Posted by: OldDominionMom at September 15, 2019 05:41 PM (t0Z53)

272 270
Candy cigarettes. Bubblegum cigars. Entry drugs.
Posted by: Hadrian the Seventh at September 15, 2019 05:40 PM (7rVsF)

Blowpops and Charm suckers with a shot of purple drank ecstasy.

Posted by: rhennigantx at September 15, 2019 05:42 PM (JFO2v)

273 How Pixie Stix never sparked a moral panic is a mystery for the ages.
Posted by: hogmartin

18" of pure sugar

So that's how Pixy motivates the hamsters.

Posted by: Miklos, no longer wondering how that works at September 15, 2019 05:43 PM (QzkSJ)

274 I would never eat the homemade popcorn balls, wrapped in cellophane that occasionally found their way into my Halloween bag. We walked the streets, man. Come home, dump bag o'candy on floor, what's this? Where did it come from?

Posted by: washrivergal at September 15, 2019 05:43 PM (9+jnX)

275 Brisket means Rosh Hashanah to me. I make mine very spicy, like a sauerbraten without the gingersnaps. On Hannukah it's more festive with caviar, IMO. bit it took years to get my husband's family to go for it.

Posted by: CN at September 15, 2019 05:44 PM (U7k5w)

276 257

They are about 18" of pure sugar...
Posted by: lin-duh at September 15, 2019 05:36 PM (UUBmN)

great pron movie

Posted by: rhennigantx at September 15, 2019 05:44 PM (JFO2v)

277 We use frozen herbs a lot. Just rinse, let the leaves dry with their stems in water, chop, bag and freeze.

They keep their color and aren't hard like the dried stuff.
Posted by: OldDominionMom at September 15, 2019 05:41 PM (t0Z53)

Somewhere in the dim Raiders of the Lost Ark warehouse where my mind keeps all the dire warnings from manuals and procedures is something about blanching fresh vegetables and herbs before vacuum-sealing and freezing them. I think it's to do with denaturing the enzymes. Really, not making that part up.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:45 PM (t+qrx)

278 267 192 LadyL

Great!

Where?
Posted by: ibguy at September 15, 2019 05:40 PM (EHVbt)

I was hoping they'd choose Archers, but they wanted City Barbecue, then Graeters next door. They ate like starving people.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:45 PM (TdMsT)

279 People who gave raisins or apples or anything like that on Halloween are hard-hearted and wicked beyond redemption.
Posted by: Insomniac at September 15, 2019 05:29 PM (NWiLs)

===

What is the ruling on mini bottles of water?

Posted by: San Franpsycho at September 15, 2019 05:45 PM (EZebt)

280 I've been buying a bag of candy every Halloween for eleven years to hand out. Haven't had a kid knock on my door yet. I buy the bag just out of habit now and memories.
Posted by: Pig to man dreaming

Mr Whipple down the street used to give out toilet paper.

The kids hated that guy.

Posted by: Miklos, in a box in the middle of the road at September 15, 2019 05:46 PM (QzkSJ)

281 269
I've been buying a bag of candy every Halloween for eleven years to hand
out. Haven't had a kid knock on my door yet. I buy the bag just out
of habit now and memories.

Posted by: Pig to man dreaming of lions at September 15, 2019 05:40 PM (2DOZq)

+++Me, too. I had one kid a few years back when I lived in a different location - a house in a pretty big neighborhood. One kid. For the last 3 years I haven't had one kid. Still buy the candy.

Posted by: washrivergal at September 15, 2019 05:47 PM (9+jnX)

282 I give out butterfingers and other sticky stuff that I don't eat. Candy bars galore for the little ones, and I keep a bowl of jolly ranchers for the baritone kids who should be at home.

Posted by: CN at September 15, 2019 05:47 PM (U7k5w)

283 You can always push the cork into the bottle and strain the wine through a sieve later to sift out the cork bits.

Posted by: Portugese Cork Soakers Local 12 at September 15, 2019 05:49 PM (w7KSn)

284 282 I give out butterfingers and other sticky stuff that I don't eat. Candy bars galore for the little ones, and I keep a bowl of jolly ranchers for the baritone kids who should be at home.
Posted by: CN at September 15, 2019 05:47 PM (U7k5w)

I simply can't be left alone with a bag of Butterfingers.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:49 PM (TdMsT)

285 3. "corks and bunnies"

sounds like an english pub.

Posted by: musical jolly chimp at September 15, 2019 05:49 PM (Pg+x7)

286 Do cream peas compute?
Posted by: olddog

Envision whirled peas

Posted by: Marianne Miklos-Williamson at September 15, 2019 05:50 PM (QzkSJ)

287 My favorite Halloween story is of when I was a senior in high school, and the most irritating boy in my calculus class showed up at my door. " Who's this little fella" my friends ad I teased him for weeks.

Posted by: CN at September 15, 2019 05:50 PM (U7k5w)

288 >
I've been buying a bag of candy every Halloween for eleven years to hand
out. Haven't had a kid knock on my door yet. I buy the bag just out
of habit now and memories.

Posted by: Pig to man dreaming of lions at September 15, 2019 05:40 PM (2DOZq)

There are no children within a 1.5 radius of our farm. When there were, we all took the kids into town for Halloween. It's daunting for kids to have to walk a half mile between houses.

Posted by: Muad'dib at September 15, 2019 05:50 PM (uDh3k)

289 284 282 I give out butterfingers and other sticky stuff that I don't eat. Candy bars galore for the little ones, and I keep a bowl of jolly ranchers for the baritone kids who should be at home.
Posted by: CN at September 15, 2019 05:47 PM (U7k5w)

I simply can't be left alone with a bag of Butterfingers.
Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:49 PM (TdMsT)

Mounds or Heath for me. I'll eat the whole damn bag.

Posted by: Insomniac at September 15, 2019 05:50 PM (NWiLs)

290 284: My dental work says no to sticky stuff and nuts.

Posted by: CN at September 15, 2019 05:51 PM (U7k5w)

291 What is the ruling on mini bottles of water?

Posted by: San Franpsycho at September 15, 2019 05:45 PM (EZebt)
---

Are the kids going to a rave after Trick-or-Treat?

Posted by: All Hail Eris, Michigangsta at September 15, 2019 05:52 PM (kQs4Y)

292 I've been buying a bag of candy every Halloween for eleven years to hand
out. Haven't had a kid knock on my door yet. I buy the bag just out
of habit now and memories.

Posted by: Pig to man dreaming of lions at September 15, 2019 05:40 PM (2DOZq)

+++Me, too. I had one kid a few years back when I lived in a different location - a house in a pretty big neighborhood. One kid. For the last 3 years I haven't had one kid. Still buy the candy.
Posted by: washrivergal at September 15, 2019 05:47 PM (9+jnX)

I don't know about your areas, but the bigger Baptist churches seem to be trying to put an end to Halloween.

They stage big "Fall Festivals" on Halloween night. And most of the kids wind up there.

I think last year we had maybe 3 kids show up.

Too bad. Another great American tradition dies cuz of busy bodies.

Posted by: naturalfake at September 15, 2019 05:52 PM (pqyXj)

293
Mounds or Heath for me. I'll eat the whole damn bag.
Posted by: Insomniac at September 15, 2019 05:50 PM (NWiLs)

No Mounds or Heath bar is safe around me at any time.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 05:52 PM (TdMsT)

294 290 284: My dental work says no to sticky stuff and nuts.
Posted by: CN at September 15, 2019 05:51 PM (U7k5w)

How awful!

Posted by: Mayor Pete Buttgig at September 15, 2019 05:52 PM (NWiLs)

295 It's daunting for kids to have to walk a half mile between houses.
Posted by: Muad'dib

Especially when it's uphill both ways.

Posted by: Miklos, why back in my day at September 15, 2019 05:53 PM (QzkSJ)

296 294: You wouldn't like me, Pete, I'm an ette

Posted by: CN at September 15, 2019 05:53 PM (U7k5w)

297 Blanching the veggies and fruits is important, it does denature the enzymes and they will keep longer and better.

Posted by: Kindltot at September 15, 2019 05:53 PM (xG/b0)

298 296 294: You wouldn't like me, Pete, I'm an ette
Posted by: CN at September 15, 2019 05:53 PM (U7k5w)

EWWWWWWWWW!!!!

Posted by: Mayor Pete Buttgig at September 15, 2019 05:54 PM (NWiLs)

299 I'm enjoying an old vine zinfandel box for total wine right now, $12 for 40oz. Almost same price point at Trader Joe's Primitivo at $4 a bottle.

Wine fit for chili or a pile of rare London broil

Posted by: Jean at September 15, 2019 05:55 PM (XmV7U)

300 I live in a 'hood where the kids get good candy and the parents are offered a shot, wine, or beer when escorting their kids. Hell, parents drag a wagon with coolers in them, a rolling bar. Because of stupid daylight savings Halloween doesn't get going until 7:30 or so.

Posted by: lin-duh at September 15, 2019 05:55 PM (UUBmN)

301 Thank y'all for the herb storage suggestions!

Will keep you posted.

Posted by: ibguy at September 15, 2019 05:55 PM (EHVbt)

302 Blanching the veggies and fruits is important, it does denature the enzymes and they will keep longer and better.
Posted by: Kindltot

Blanche says they're soaking in it.

Posted by: Miklos, overdue at the salon at September 15, 2019 05:55 PM (QzkSJ)

303
Too bad. Another great American tradition dies cuz of busy bodies.

Posted by: naturalfake at September 15, 2019 05:52 PM (pqyXj)

+++Or is this another example of kids not doing any form of exercise whatsoever?

Posted by: washrivergal at September 15, 2019 05:55 PM (9+jnX)

304 Blanching the veggies and fruits is important, it does denature the enzymes and they will keep longer and better.

Posted by: Kindltot at September 15, 2019 05:53 PM (xG/b0)

What's this about denturing the enzymes?

Are you saying using fruits and veggies will keep my choppers in place?

Thanks, man! You're a lifesaver!

Posted by: Joe Biden at September 15, 2019 05:56 PM (pqyXj)

305 Are the kids going to a rave after Trick-or-Treat?
Posted by: All Hail Eris, Michigangsta at September 15, 2019 05:52 PM (kQs4Y)

===

Well, it was in Presidio Heights. So, yes.

Posted by: San Franpsycho at September 15, 2019 05:57 PM (EZebt)

306 Bottle of water for Halloween? Only on CA

Posted by: CN at September 15, 2019 05:57 PM (U7k5w)

307 Sadly I get the candy every year just in case the first trick or treater shows up to be the first in 20 years.

Posted by: Skip at September 15, 2019 05:57 PM (ZCEU2)

308 300 I live in a 'hood where the kids get good candy and the parents are offered a shot, wine, or beer when escorting their kids. Hell, parents drag a wagon with coolers in them, a rolling bar. Because of stupid daylight savings Halloween doesn't get going until 7:30 or so.
Posted by: lin-duh at September 15, 2019 05:55 PM (UUBmN)

That sounds awesome. Halloween is boring AF around here. It's been falling off for years anyway, with fall festivals, "Trunk or Treat," and local businesses giving out candy. It's a sad, pale shadow of what it used to be, even when I was a kid. Of course, it started going to shit then because that's when all the razor apples, poison candy and stranger danger bullshit started to take hold.

Posted by: Insomniac at September 15, 2019 05:58 PM (NWiLs)

309 Hey! Most certainly not. I would never eat a bunny rabbit.
Posted by: bluebell

They make good Horse Derves !

Posted by: JT at September 15, 2019 05:58 PM (arJlL)

310
Star mints.

All children love star mints. It's the candy they look forward to receiving the most, just ahead of candy corn.

Posted by: Bitter Clinger at September 15, 2019 05:58 PM (pyXW1)

311 +++Or is this another example of kids not doing any form of exercise whatsoever?

Posted by: washrivergal at September 15, 2019 05:55 PM (9+jnX)

Could be both.

It's synergy!

Posted by: naturalfake at September 15, 2019 05:58 PM (pqyXj)

312 307: I get inundated with kids. Over 100 last year and it was fun.

Posted by: CN at September 15, 2019 05:58 PM (U7k5w)

313 278 LadyL

Those are also good choices. Archers is one of our go-to's.

Also recommended: Lock 27 (across the street). They do AMAZING smoked wings.

Next time you're in town let me know, Mrs Ibguy has t Led me more than once she'd love to meet you.

Posted by: ibguy at September 15, 2019 05:58 PM (EHVbt)

314 It's daunting for kids to have to walk a half mile between houses.
Posted by: Muad'dib at September 15, 2019 05:50 PM (uDh3k)

That's quite a long way to walk, if you've got to worry about attracting the Worm.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:59 PM (t+qrx)

315 >Hey! Most certainly not. I would never eat a bunny rabbit.
Posted by: bluebell

Bunny is delish.

Posted by: Muad'dib at September 15, 2019 05:59 PM (uDh3k)

316 Around here Halloween is for adults, and you won't like what they do with it.

Posted by: Portugese Cork Soakers Local 12 at September 15, 2019 05:59 PM (w7KSn)

317 Thank y'all for the herb storage suggestions!

Will keep you posted.
Posted by: ibguy at September 15, 2019 05:55 PM (EHVbt)

*looks up*

Wait.

Did someone say "herbage"?

Posted by: Jeff Spicoli at September 15, 2019 05:59 PM (EZebt)

318 308: Here kids do trunk or treat, school parties and fo door to door after dark.

Posted by: CN at September 15, 2019 05:59 PM (U7k5w)

319 I grew up Three houses from Dave Thomas, at the time he founded Wendy's.

Instead of candy on Halloween, Dave had 5 or 6 charcoal grills on his big front veranda, and all the kids and adults were offered hamburgers, hotdogs and beverages.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 06:00 PM (TdMsT)

320 >
That's quite a long way to walk, if you've got to worry about attracting the Worm.
Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 05:59 PM

Mostly all white kids so walking without rhythm comes naturally.

Posted by: Muad'dib at September 15, 2019 06:01 PM (uDh3k)

321
Next time you're in town let me know, Mrs Ibguy has t Led me more than once she'd love to meet you.
Posted by: ibguy at September 15, 2019 05:58 PM (EHVbt)

I would love to meet Mrs. Ibguy, too!

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 06:02 PM (TdMsT)

322 That sounds awesome. Halloween is boring AF around
here. It's been falling off for years anyway, with fall festivals,
"Trunk or Treat," and local businesses giving out candy. It's a sad,
pale shadow of what it used to be, even when I was a kid. Of course, it
started going to shit then because that's when all the razor apples,
poison candy and stranger danger bullshit started to take hold.

Posted by: Insomniac at September 15, 2019 05:58 PM (NWiLs)

++++Hyped-up b.s. brought to you by the media. There was a program put on by the fire dept., even - they would x-ray your child's bag of candy, just in case there was a razor or a wire or a bullet.

Posted by: washrivergal at September 15, 2019 06:02 PM (9+jnX)

323 Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 06:00 PM (TdMsT)

....

That's pretty cool.

Posted by: Bitter Clinger at September 15, 2019 06:02 PM (pyXW1)

324 I like candy corn and so do my kids. Also, those pumpkin shaped ones. If I put a dish out my kids will make them disappear.

Posted by: lin-duh at September 15, 2019 06:02 PM (UUBmN)

325 We're right back in the heat of summer here. Wish we had some watermelon.
Posted by: kallisto

Amen Sistah !

Posted by: JT at September 15, 2019 06:03 PM (arJlL)

326 Hyped-up b.s. brought to you by the media. There was a program put on by the fire dept., even - they would x-ray your child's bag of candy, just in case there was a razor or a wire or a bullet.
Posted by: washrivergal at September 15, 2019 06:02 PM (9+jnX)

Why does your fire department have an x-ray machine?

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 06:05 PM (t+qrx)

327 ... i duckducked "corks and bunnies" to see if there is a pub and it came up with this thread. in real time! spooky.

Posted by: musical jolly chimp at September 15, 2019 06:05 PM (Pg+x7)

328 The one thing I don't like on Halloween is UNICEF, no UN.

Posted by: CN at September 15, 2019 06:05 PM (U7k5w)

329 ... you guys are famous!

Posted by: musical jolly chimp at September 15, 2019 06:05 PM (Pg+x7)

330 Local grocer has overstock of soon-out-of-date canned pumpkin -- the Big can-- for a dollar each.

Pies, cookies, punkin bread... yum.

Posted by: JQ at September 15, 2019 06:06 PM (gP/Z3)

331 This bottle is screwed

Ya see, it just doesn't quite make it

Posted by: Trapper REDACTED at September 15, 2019 06:06 PM (AQBtr)

332 ... awesome.

Posted by: musical jolly chimp at September 15, 2019 06:06 PM (Pg+x7)

333 ... no UN.

Posted by: CN at September 15, 2019 06:05 PM (U7k5w)

Is that your cousin or something?

Posted by: naturalfake at September 15, 2019 06:06 PM (pqyXj)

334
Why does your fire department have an x-ray machine?

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 06:05 PM (t+qrx)

+++I don't really know, probably on-loan from some hospital. It was their way of "reaching out" to the community. I don't think they ever found one razor, or wire, or bullet though.

Posted by: washrivergal at September 15, 2019 06:07 PM (9+jnX)

335 I had no idea that my enzymes needed to be denatured. The things I learn here!

Posted by: OldDominionMom at September 15, 2019 06:08 PM (t0Z53)

336 Love those Heathkit bars.

Posted by: Bertram Cabot, Jr. at September 15, 2019 06:08 PM (aKsyK)

337 BTW, That is where I found that roast onion recipe:
take an onion, don't cut or pierce it in any way, don't wrap it in
anything, just stick it in the oven (I use our toaster oven) at about
375 for 30 to 45 minutes. When soft, slice off the root bottom and
squeeze out the onion like squeezing roasted garlic cloves. The process
is that simple and brings out all the flavor and sweetness natural to
the onion. Serve with a bit of butter, salt and pepper. I make some
ahead to reheat with meals.

Posted by: JTB at September 15, 2019 04:56 PM (bmdz3)

This sounds great. Why was I not informed?

Posted by: CharlieBrown'sDildo at September 15, 2019 06:08 PM (wYseH)

338 Mr Whipple down the street used to give out toilet paper.

The kids hated that guy.

He was probably a liter in to the Val-U-Rite and having the time of his life.

Posted by: Bandersnatch at September 15, 2019 06:09 PM (FNXDu)

339 Posted by: washrivergal at September 15, 2019 06:07 PM (9+jnX)

....

I remember those kinds of things.

They'd use an x-ray machine like what an airport would.

Posted by: Bitter Clinger at September 15, 2019 06:10 PM (pyXW1)

340 It would be ironic if the kids t.p.'d Mr. Whipple's tree with his own toilet paper.

Posted by: All Hail Eris, Michigangsta at September 15, 2019 06:10 PM (kQs4Y)

341 Speaking of corks, what do you do when you can't get the cork to budge, only break?
Posted by: Emmie

Take it to an Eagles game and throw it at Santa Claus.

Posted by: JT at September 15, 2019 06:10 PM (arJlL)

342 333: Ha. I hadn't considered that. I do turn money collectors away. When the Santa firetruck comes by, however, I make sure my grandsons present a nice check.

I read Sara Carter's piece on the UNICEF money, and I feel good about not contributing.

Posted by: CN at September 15, 2019 06:10 PM (U7k5w)

343 Anyone give out the little airplane mini bottles of Valu-Rite?

Posted by: lin-duh at September 15, 2019 06:10 PM (UUBmN)

344
Why does your fire department have an x-ray machine?

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe

They have to do something. How many fires do they put out nowadays?

Posted by: Hadrian the Seventh at September 15, 2019 06:11 PM (7rVsF)

345 I grew up Three houses from Dave Thomas, at the time he founded Wendy's.

Instead of candy on Halloween, Dave had 5 or 6 charcoal grills on his big front veranda, and all the kids and adults were offered hamburgers, hotdogs and beverages.
Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 06:00 PM (TdMsT)
--------

That is absolutely awesome. Sounds like a nice guy.

Posted by: bluebell at September 15, 2019 06:12 PM (aXucN)

346
Local grocer has overstock of soon-out-of-date canned pumpkin -- the Big can-- for a dollar each.

Posted by: JQ at September 15, 2019 06:06 PM (gP/Z3)

You have to wonder how long canned food is really good for...I'll bet decades.

Posted by: CharlieBrown'sDildo at September 15, 2019 06:12 PM (wYseH)

347 Getting ready to throw thighs on the grill and roast some lemon broccoli in the oven.

Unfortunately, don't think mrs. will eat any since she had me make her 1/2 a turkey sandwich an hour ago.

Well, daughter and I have to eat.

Posted by: olddog in mo at September 15, 2019 06:12 PM (Dhht7)

348 I just made a peach-avocado salsa to go with grilled chicken and it's really good. I had to leave it on the island and come across the kitchen to make sure I don't eat it all before the chicken is done.

Posted by: bluebell at September 15, 2019 06:13 PM (aXucN)

349 You have to wonder how long canned food is really good for...I'll bet decades.

Sure. Assuming broadly imagined values of "good".

I will grant that canned food is as good in a decade as it is today.

Posted by: Bandersnatch at September 15, 2019 06:13 PM (FNXDu)

350 ++++Hyped-up b.s. brought to you by the media. There was a program put on by the fire dept., even - they would x-ray your child's bag of candy, just in case there was a razor or a wire or a bullet.
Posted by: washrivergal at September 15, 2019 06:02 PM (9+jnX)

Yep. Everyone was trying to kill us, if the news was to be believed. If the razor blade apples didn't do us in, some creepy stranger was going to grab us off the street and leave our headless bodies in a field somewhere.

Posted by: Insomniac at September 15, 2019 06:13 PM (NWiLs)

351 Speaking of Eagles, I assume the NFL doesn't want me to watch putting the game on after my bed time.

Posted by: Skip at September 15, 2019 06:13 PM (ZCEU2)

352
They have to do something. How many fires do they put out nowadays?

Posted by: Hadrian the Seventh at September 15, 2019 06:11 PM (7rVsF)

+++No, they don't come across many fires. But they are sent out to every emergency 911 call. I have no idea how or why this transpired.

Posted by: washrivergal at September 15, 2019 06:14 PM (9+jnX)

353
That is absolutely awesome. Sounds like a nice guy.
Posted by: bluebell at September 15, 2019 06:12 PM (aXucN)

He was very sweet.

Posted by: Ladyl urgent prayer needed for Laura and Allison at September 15, 2019 06:14 PM (TdMsT)

354 I just made a peach-avocado salsa to go with grilled chicken and it's really good. I had to leave it on the island and come across the kitchen to make sure I don't eat it all before the chicken is done.

Posted by: bluebell at September 15, 2019 06:13 PM (aXucN)

Recipe?

Posted by: naturalfake at September 15, 2019 06:14 PM (pqyXj)

355 I had no idea that my enzymes needed to be denatured. The things I learn here!
Posted by: OldDominionMom at September 15, 2019 06:08 PM (t0Z53)

I know! I was shocked too. And it turns out that enzyme denaturing insurance is actually quite affordable. I mean, to think- if something enzyme-related were to happen to me? And I didn't have an enzyme denaturing rider? My wife and kids- well, I just don't know what would happen. I'm glad I don't have to worry about enzymes and denaturing. You really can't put a price on that kind of peace of mind.

*slides card over*

Anyway, think about it.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 06:14 PM (t+qrx)

356 You have to wonder how long canned food is really good for...I'll bet decades.
Posted by: CharlieBrown'sDildo at September 15, 2019 06:12 PM (wYseH)
-----------

When it gets to a couple years beyond the expiration date, canned pumpkin tends to taste more like can than pumpkin, or at least it tastes like can-tinged pumpkin. Don't ask me how I know.

Posted by: bluebell at September 15, 2019 06:14 PM (aXucN)

357 Now I'm in the Halloween spirit.

Check out some of these Halloween snacks. I think I need to make that candy centerpiece in the trifle bowl.

https://tinyurl.com/yylzhfk9

Posted by: All Hail Eris, Michigangsta at September 15, 2019 06:14 PM (kQs4Y)

358 Why does your fire department have an x-ray machine?

Wouldn't it be easier just to have the kids check in for a flight to Vegas?

Posted by: Miklos, simplificator at September 15, 2019 06:14 PM (QzkSJ)

359
You have to wonder how long canned food is really good for...I'll bet decades.

Posted by: CharlieBrown'sDildo

Weren't they still issuing WWII C rations during Vietnam?

Posted by: Hadrian the Seventh at September 15, 2019 06:15 PM (7rVsF)

360 Hang on naturalfake - I got it from a website. BRB.

Posted by: bluebell at September 15, 2019 06:15 PM (aXucN)

361 Dave Thomas had a cameo in the third "Die Hard" movie.

Posted by: Captain Obvious at September 15, 2019 06:15 PM (iB1oa)

362 CBD, I think the general (unofficial, of course!) rule is one year beyond the stamped date for canned goods.

Less for canned tomatoes, in my experience: have seen commercially-canned begin bulging very soon after their exp. date. Eww.

Posted by: JQ at September 15, 2019 06:15 PM (gP/Z3)

363 Check out some of these Halloween snacks. I think I need to make that candy centerpiece in the trifle bowl.

https://tinyurl.com/yylzhfk9

Posted by: All Hail Eris

The candy corn cobs!

Posted by: Miklos, with a bit of a sweet tooth at September 15, 2019 06:16 PM (QzkSJ)

364 +++No, they don't come across many fires. But they are sent out to every emergency 911 call. I have no idea how or why this transpired.
Posted by: washrivergal at September 15, 2019 06:14 PM (9+jnX)

Unions, and justifying/expanding their budgets.

Posted by: Insomniac at September 15, 2019 06:16 PM (NWiLs)

365 The world has become ugly enough

corks are just more pleasant to the eye

so I'm quite sure they will disappear

Posted by: REDACTED at September 15, 2019 06:16 PM (AQBtr)

366 I will grant that canned food is as good in a decade as it is today.

Posted by: Bandersnatch at September 15, 2019 06:13 PM (FNXDu)

I use canned beans and canned tomatoes, and that's about it. But I wonder whether canned vegetables have gotten better since I last ate them...when they were awful and overcooked straight out of the can...sometime in the last century.

Posted by: CharlieBrown'sDildo at September 15, 2019 06:16 PM (wYseH)

367 I've had cocktails in syringes and it really brakes the ice at parties.

Posted by: All Hail Eris, Michigangsta at September 15, 2019 06:17 PM (kQs4Y)

368 bulging very soon after their exp. date.

Posted by: JQ at September 15, 2019 06:15 PM (gP/Z3)

Bulging means microbial growth which means right into the garbage.

But I wonder about quality, absent spoilage?

Posted by: CharlieBrown'sDildo at September 15, 2019 06:18 PM (wYseH)

369
g'early evenin', 'rons

Posted by: AltonJackson
The MiMoMe is 21SEP19 in Chelsea, MI
Friday night we dine in Hell
at September 15, 2019 06:18 PM (KCxzN)

370 Unions, and justifying/expanding their budgets.

Posted by: Insomniac at September 15, 2019 06:16 PM (NWiLs)

+++
Must be something along those lines. What else are they going to do with all of their free time, waiting for a fire eruption? Close down, and make it voluntary? No way, Jose.

Posted by: washrivergal at September 15, 2019 06:18 PM (9+jnX)

371 My part time gardener almost died from eating out of date canned tomatoes

had to call an ambulance, too sick to drive himself

Posted by: REDACTED at September 15, 2019 06:18 PM (AQBtr)

372 Here you go, naturalfake. The grilled chicken part looked boring so I marinated mine in lemon juice, oil, and Jamaican jerk seasoning. But the salsa is good.

I had nectarines instead of peaches, and was out of onions (!) so used a ton of chives from my garden, but otherwise did as suggested and it's really good.

https://tinyurl.com/y3abmrk8

Posted by: bluebell at September 15, 2019 06:18 PM (aXucN)

373 I've noticed the canned veggie selection and aisle getting smaller through the years.

I'm guessing people opt for fresh or frozen these days.

Canning is kind of one of those relic technologies.

Posted by: naturalfake at September 15, 2019 06:18 PM (pqyXj)

374 Weren't they still issuing WWII C rations during Vietnam?
Posted by: Hadrian the Seventh at September 15, 2019 06:15 PM

Answer: Yes.

The most infamous of C-Rats, Ham and Lima Beans (aka Hotel Mike Foxtrots), will last forever. They will survive the Sun going nova. They will survive the heat death of the Universe.

Posted by: Duncanthrax at September 15, 2019 06:19 PM (DMUuz)

375 Also - you have more firefighter/paramedics with fire departments now, who get paid more, and they insist on sending at least one crew to every accident to demonstrate the need for them, even though an ambulance gets sent there too, along with every cop car they can muster. It's why you'll see at least 2 FD vehicles, 1 ambulance and 4 cop cars at even a minor traffic accident.

Posted by: Insomniac at September 15, 2019 06:19 PM (NWiLs)

376 Posted by: bluebell at September 15, 2019 06:18 PM (aXucN)

Thank you, ma'am.

Posted by: naturalfake at September 15, 2019 06:19 PM (pqyXj)

377 But I wonder whether canned vegetables have gotten better since I last ate them...when they were awful and overcooked straight out of the can...sometime in the last century.

I met Mommy and Girl Cousin for lunch in the quaint Delaware River town of Riegelsville today.

Among other things she asked if I'd ever had mushy peas in England.

"No, Mommy, but you served freakin' canned mush peas when I was a kid so it doesn't take much imagination" is one of the things I didn't say.

Posted by: Bandersnatch at September 15, 2019 06:19 PM (FNXDu)

378 Anyway, my plum gin looks great. Sugar is completely dissolved and its taken on a deep rose hue. It should be.perfect and ready to strain in another week or so.

Posted by: CN at September 15, 2019 06:19 PM (U7k5w)

379 I've had cocktails in syringes and it really brakes the ice at parties.
Posted by: All Hail Eris, Michigangsta at September 15, 2019 06:17 PM

Nothing cries for brakes like out-of-control ice floe.

Posted by: Duncanthrax at September 15, 2019 06:20 PM (DMUuz)

380 Doesn't it go veggies like acid prone tomatoes don't last as long in cans?

Posted by: Skip at September 15, 2019 06:20 PM (ZCEU2)

381 377: We were served canned grapefruit juice in London. I was stunned.

Posted by: CN at September 15, 2019 06:21 PM (U7k5w)

382 Anyway, my plum gin looks great. Sugar is completely dissolved and its taken on a deep rose hue. It should be.perfect and ready to strain in another week or so.
Posted by: CN at September 15, 2019 06:19 PM (U7k5w)
-----
Plum gin >>> plum wine

Posted by: Captain Obvious at September 15, 2019 06:21 PM (iB1oa)

383 You have to wonder how long canned food is really good for...I'll bet decades.

Posted by: CharlieBrown'sDildo

A century seems to be past the edible date:

https://youtu.be/jZoHuMwZwTk

Posted by: Bert G at September 15, 2019 06:21 PM (OMsf+)

384 You know what I really hate on Halloween?

Some of the houses around here have big seasonal decoration extravaganzas with pumpkins and dried ears of corn and scarecrows on the lawn . . .

. . . and the bastards aren't home (or pretend they aren't) for trick-or-treating.

If you don't participate, you shouldn't decorate.

Posted by: Trimegistus at September 15, 2019 06:22 PM (wBMpg)

385 Well.

Now to fry the oysters (Shh...they don't know yet)

Posted by: Miklos, sneaking up on 'em at September 15, 2019 06:22 PM (QzkSJ)

386 But I wonder about quality, absent spoilage?

Doubt one could make a general rule there, given differing chemistry of foodstuffs.

Survival blogs probly have some info, suggestions, comments...

Our local food banks will accept (unbulged, lol) canned goods up to one year after exp. date.

Posted by: JQ at September 15, 2019 06:22 PM (gP/Z3)

387 373: I still buy tomato products in cans, and sour cherries for bread pudding.

Posted by: CN at September 15, 2019 06:22 PM (U7k5w)

388 Weren't they still issuing WWII C rations during Vietnam?

I believe so but the C-rat cans were a lot thicker than the cans here at home. Even with a P-38 they weren't easy to open.

Posted by: dartist at September 15, 2019 06:23 PM (K22Va)

389 "911, what is your emergency? Do you need a policeman, an ambulance, or the fire dept.? Will send all three." Why ask, then?

Posted by: washrivergal at September 15, 2019 06:23 PM (9+jnX)

390 Enzytes for stands of stone!

Posted by: Smilin' Bob at September 15, 2019 06:23 PM (DMUuz)

391
Check out some of these Halloween snacks. I think I need to make that candy centerpiece in the trifle bowl.

Posted by: All Hail Eris

aren't you 'sposed to put trifle in the trifle bowl?

protocol, & all that

Posted by: AltonJackson
The MiMoMe is 21SEP19 in Chelsea, MI
Friday night we dine in Hell
at September 15, 2019 06:24 PM (KCxzN)

392 Plum brandy (slivovitz) > all other plum racemic ethanol mixtures.

Posted by: Duncanthrax at September 15, 2019 06:24 PM (DMUuz)

393 OT but is Trump the first President where showing support for THE PRESIDENT of the USA is considered hate speak/ a hate crime????

Posted by: lin-duh at September 15, 2019 06:25 PM (UUBmN)

394 The grocery store bagels here suck. No lye boil = just a tough roll.

Posted by: DaveA at September 15, 2019 06:26 PM (FhXTo)

395 382: It's nice in the winter. My grandmother used to make fruited vodka liqueurs, I adapted a British recipe for this stuff. They leave it out, I refrigerated mine and left out the spices

Posted by: CN at September 15, 2019 06:26 PM (U7k5w)

396
Umeshu > Plum brandy (slivovitz) > all other plum racemic ethanol mixtures.

FIFY.

Posted by: naturalfake at September 15, 2019 06:26 PM (pqyXj)

397 Just finished smoking some salmon.

Posted by: DaveA at September 15, 2019 06:26 PM (FhXTo)

398 I use Cento San Marzanos tomatoes for my marinara

I always find the quality of the 28 oz cans is much better than the Next size up, which is like 90 oz +-

wonder why

Posted by: REDACTED at September 15, 2019 06:27 PM (AQBtr)

399
I used to like the sesame-seed bagels from Costco. So they discontinued them.

Posted by: Hadrian the Seventh at September 15, 2019 06:27 PM (7rVsF)

400 393
OT but is Trump the first President where showing support for THE
PRESIDENT of the USA is considered hate speak/ a hate crime????

Posted by: lin-duh at September 15, 2019 06:25 PM (UUBmN)

+++
It's insane and I really can't get over it.

Posted by: washrivergal at September 15, 2019 06:27 PM (9+jnX)

401 Just finished smoking some salmon.

Posted by: DaveA at September 15, 2019 06:26 PM (FhXTo)

Duuuuude, you're gonna be tripping balls!

Posted by: naturalfake at September 15, 2019 06:28 PM (pqyXj)

402 OT but is Trump the first President where showing support for THE PRESIDENT of the USA is considered hate speak/ a hate crime????
Posted by: lin-duh at September 15, 2019 06:25 PM (UUBmN)
-----
Well, there was this time in the 1860s...

Posted by: Captain Obvious at September 15, 2019 06:28 PM (iB1oa)

403 Was cleaning out Dad's kitchen cabinets and found stuff dated early 2000's--

*into the trash it went!*

Cans weren't bulged, but...

Posted by: JQ at September 15, 2019 06:29 PM (gP/Z3)

404 I used to like the sesame-seed bagels from Costco. So they discontinued them.
Posted by: Hadrian the Seventh at September 15, 2019 06:27 PM (7rVsF)
--------

They still sell them around here - they must not have been big sellers where you are.

Over the years they've had a few flavors that stick around for a month or so and then disappear. Ironically, those are usually the ones we like best. Can't get rid of the gross cinnamon raisin ones to save our lives though.

Posted by: bluebell at September 15, 2019 06:29 PM (aXucN)

405 396: Never tried that.

Posted by: CN at September 15, 2019 06:30 PM (U7k5w)

406 A year out I at least open and smell/ look at the contents first before eating or tossing.

Posted by: Skip at September 15, 2019 06:30 PM (ZCEU2)

407 The rule is

if there is a plastic cover on the sofa

there are out of date cans in the kitchen

Posted by: REDACTED at September 15, 2019 06:31 PM (AQBtr)

408 Have you tried Washington state's Charles Smith Wines

Boom Boom! Syrah ?

Smith's been using screw tops for a while. He's an unconventional winemaker putting out some tasty varietals.

Posted by: Shanks for the memory at September 15, 2019 06:31 PM (TdCQk)

409 wine bottle caps

https://youtu.be/JbZWZVW4v6A?t=230

Posted by: DaveA at September 15, 2019 06:32 PM (FhXTo)

410 405 396: Never tried that.

Posted by: CN at September 15, 2019 06:30 PM (U7k5w)

You can find some pretty good brands like-

Choya Umeshu

at a Japanese or Korean or Chinese grocery store.

If you can, buy the cylindrical bottle with the Ume(small plums) still inside.

You can use them like olives in cocktails or just eat them - YUM! (beware the seed inside)

Posted by: naturalfake at September 15, 2019 06:34 PM (pqyXj)

411 Exposure to oxygen usually does no food any favors (at least too much.) Seems like you should be able to design a cork made of modern materials that only lets in a certain amount of oxygen molecules- and does not add any chemicals to the wine either.

On the other hand, if you target a certain oxygen permeability, you could always overshoot if the wine sits too long.

Posted by: Aetius451AD at September 15, 2019 06:34 PM (ycWCI)

412 Do we have any saki drinkers here? Can anyone recommend any brands found in the states? The ones I have tried here after having some amazing stuff in Japan have... not been good.

Posted by: Aetius451AD at September 15, 2019 06:36 PM (ycWCI)

413 Forgot to mention.

Umeshu tastes like nothing else.

Very unique flavor.

Makes a great aperitif or digestif by itself.

Posted by: naturalfake at September 15, 2019 06:36 PM (pqyXj)

414 The other rule is:

If your (parent who cooked) died more than 2 years before your (parent who didn't cook),

There are expired foodstuffs throughout the kitchen, pantry and refrigerator.

Posted by: JQ at September 15, 2019 06:37 PM (gP/Z3)

415 I used to like the sesame-seed bagels from Costco. So they discontinued them.
Posted by: Hadrian the Seventh

I think Shop-Rite has them on Sunday mornings.

Posted by: JT at September 15, 2019 06:37 PM (arJlL)

416 I aged bottled high alcohol ale and barelywines in my basement. 1998 Sierra Nevada Bigfoot, Celebration, IPA, Blonde ale, Stout, 18th anniversary ale and a dark double bock lager. All were krousened when bottled - unpasteurized, active yeast in the bottles. Oxycaps. Not twist-off crowns.

They all peaked at 12-14 years. The lager actually tasted just fine at 12 years. When decanted the CO2 bubbles were ultra fine which was unexpected. Super low diacytil.

Posted by: 13times at September 15, 2019 06:38 PM (K3B2k)

417 Do we have any saki drinkers here? Can anyone recommend any brands found in the states? The ones I have tried here after having some amazing stuff in Japan have... not been good.
Posted by: Aetius451AD at September 15, 2019 06:36 PM (ycWCI)

Dassai is excellent, but it's awfully expensive here in the states.

Posted by: naturalfake at September 15, 2019 06:38 PM (pqyXj)

418 Among other things she asked if I'd ever had mushy peas in England.

Posted by: Bandersnatch at September 15, 2019 06:19 PM (FNXDu)

One more example of how we live in the Golden Age of food. I have been to the UK frequently the last few years and the mushy peas are often fantastic, and never the disgusting greyish-green blob that I remember from the 1980s.

Posted by: CharlieBrown'sDildo at September 15, 2019 06:38 PM (wYseH)

419 Never ever even tried saki

Posted by: Skip at September 15, 2019 06:39 PM (ZCEU2)

420 388 The rations we had in Vietnam were called C rations by everybody, but were different from WW2. The real name was Meal, Combat, Individual. They came in about 8 or 9 varieties that I can remember, some good, some not so.

Posted by: bill in arkansas at September 15, 2019 06:39 PM (C1Lsn)

421 410: Thanks!

Posted by: CN at September 15, 2019 06:40 PM (U7k5w)

422 Sake is a bit of an acquired taste. I've had it a handful of times at Japanese restaurants.

Posted by: Insomniac at September 15, 2019 06:40 PM (NWiLs)

423 Do we have any saki drinkers here? Can anyone
recommend any brands found in the states?

Posted by: Aetius451AD at September 15, 2019 06:36 PM (ycWCI)

One of my worst hangovers was courtesy of sake from the Sho Chiku Bai sake brewery in Berkeley California.

I have no idea whether it is considered good sake, but it was good enough to drink copious quantities.

Posted by: CharlieBrown'sDildo at September 15, 2019 06:41 PM (wYseH)

424 Barely have any room left for this German Octoberfest beer.

Posted by: Marcus T at September 15, 2019 06:42 PM (8ts9m)

425 I use Cento San Marzanos tomatoes for my marinara

I always find the quality of the 28 oz cans is much better than the Next size up, which is like 90 oz +-

Damn, 90 ozs. is a lot of sauce. I bought double concentrated tomato paste by Mutti not long ago. Really makes a difference to use good canned tomatoes to me.

Posted by: dartist at September 15, 2019 06:42 PM (K22Va)

426 Do we have any saki drinkers here? Can anyone recommend any brands found in the states? The ones I have tried here after having some amazing stuff in Japan have... not been good.
Posted by: Aetius451AD at September 15, 2019 06:36 PM (ycWCI)
----
Momokawa, made in a sakery near Hillborough in Oregon. Toured the place once; very interesting. Pricing around here is pretty reasonable, about $12/bottle. I don't know what prices elsewhere would be.

Posted by: Captain Obvious at September 15, 2019 06:42 PM (iB1oa)

427
The rations we had in Vietnam were called C rations by everybody, but were different from WW2. The real name was Meal, Combat, Individual. They came in about 8 or 9 varieties that I can remember, some good, some not so.
Posted by: bill in arkansas

Did they have cigarettes in them?

Posted by: Bertram Cabot, Jr. at September 15, 2019 06:43 PM (aKsyK)

428 There has to be other American made sake around, always heard it's closer to beer than wine.

Posted by: Skip at September 15, 2019 06:43 PM (ZCEU2)

429 A friend was into unfiltered saki served chilled about a decade ago. I like it, but I've no idea the brand names. eh, I just drink whatever he gives me

Posted by: 13times at September 15, 2019 06:43 PM (K3B2k)

430 420
388 The rations we had in Vietnam were called C rations by everybody,
but were different from WW2. The real name was Meal, Combat,
Individual. They came in about 8 or 9 varieties that I can remember,
some good, some not so.

Posted by: bill in arkansas at September 15, 2019 06:39 PM (C1Lsn)

Interesting. Did they fill you up?

Posted by: washrivergal at September 15, 2019 06:43 PM (9+jnX)

431 Dassai is excellent, but it's awfully expensive here in the states.
Posted by: naturalfake at September 15, 2019 06:38 PM (pqyXj)

Hmmm, not showing up at my local alcohol mega mart website. Kentucky is weird for alcohol, it is impossible to order anything in that is not on some list in Frankfurt.

In college, I found an insanely good Cherry liquor/brandy made in the Czech Republic (Czechoslovakia at the time), but when I moved to Kentucky I tried ordering some at a store. The guy pulled out this huge book and said 'Nope, not in the book. Cannot help you.' Tell me again how great is bureaucracy?

Posted by: Aetius451AD at September 15, 2019 06:43 PM (ycWCI)

432 427, yes they did, 5 to a pack. Also a pack of matches that were supposed to be tropical but not. Zippo up.

Posted by: bill in arkansas at September 15, 2019 06:44 PM (C1Lsn)

433 Did they have cigarettes in them?

A four? pack of Chesterfields I think. And a piece of wood you were supposed to chew to use as a toothbrush.

Posted by: dartist at September 15, 2019 06:45 PM (K22Va)

434 I still buy tomato products in cans, and sour cherries for bread pudding.

Posted by: CN at September 15, 2019 06:22 PM (U7k5w)

That makes sense. Canned tomatoes go in season so there is a decent quality level. The best canned tomatoes are San Marzano. There are a bunch of fakes so you have to do some research on the issue to make sure you are buying the real thing. In this case, price is likely the best tip off. And since the sour cherry season is super short, I would guess a very high percentage of those cherries end up canned.
One area where canning is growing is craft beer and even wine. Craft brewers figured out that the cans are best at protecting the product from light, UV rays, oxygen etc. The technology had to be catch up and the populace had to be willing. But go to any good beer aisle and you will see more high end beers in cans than ever.

The canned beer and wine issue is very similar to the cork issue. Many believe that wine should have a cork and good beer should be in bottles. But things have changed and many others just want the product to be in the best shape possible.

Posted by: Quint at September 15, 2019 06:46 PM (n13/j)

435 432
427, yes they did, 5 to a pack. Also a pack of matches that were supposed to be tropical but not. Zippo up.

Posted by: bill in arkansas at September 15, 2019 06:44 PM (C1Lsn)

+++
Five a day? Or with every meal?

Posted by: washrivergal at September 15, 2019 06:46 PM (9+jnX)

436 Posted by: Aetius451AD at September 15, 2019 06:43 PM (ycWCI)

As a general rule, look for the sakes that are meant to be served cold.

Those have the best flavor and are the best quality.

Heating sake is a way to make inferior sake smell and thus taste better.

Posted by: naturalfake at September 15, 2019 06:47 PM (pqyXj)

437 Well I think this qualifies for the few food thread. My damn 9 year old lab Bailey ate half a bag of party size M&M caramel. They were in my recovery room setup with the bag of pretzels she didn't disturb. Stupid dog she has to meet eat the most expensive stuff. She's 90 lb and swiped chocolate before so I'm not too worried about her we just have to deal with the end results if you know what I mean.

Posted by: Farmer posting from stupid smartphone at September 15, 2019 06:47 PM (BXTIP)

438 Sniffing a screw top just ain't the same thing.

Posted by: 370H55V at September 15, 2019 06:47 PM (EUqB0)

439 Yay, late to the food thread!
CBD, get yourself a good rabbit and try the rabbit recipe I sent in for the cookbook. You'll thank me.

Posted by: RedMindBlueState at September 15, 2019 06:47 PM (rBtIz)

440 You'll thank me.

Posted by: RedMindBlueState at September 15, 2019 06:47 PM (rBtIz)

Deal.

What cookbook?

Posted by: CharlieBrown'sDildo at September 15, 2019 06:48 PM (wYseH)

441
The 2019 Michigan MoMe is next weekend!!!

Join us September 20 & 21 in the greater metropolitan area of Chelsea, Michigan for the festivities.

Friday night, we dine in Hell. Literally. We'll be at the Hell Saloon in Hell, Michigan for dinner around 6:30-ish. After dinner, we'll return to the cabin campsite built on the cursed ancient Indian burial ground just down the road from the state prison for the criminally insane for ukulele practice.

During the day on Saturday, we'll be hanging out at the cabin, whittling entire trees into toothpicks & just generally relaxing. The roundtable discussion topic this year is "IKEA Shelving: Threat or Menace?", followed by small unit tactics practice.

Saturday evening we'll go in to town for diner at the BBQ joint around 4:30; after which we'll return to the campsite for a large thermal event & pants-less dancing to the finest ukulele band in all the land.

If you have a sense of adventure & questionable judgement, there are a limited number of berths still available in the bunk-house style cabin. Let us know if you plan on over-nighting on site.

Click the link in the sidebar (or in my nick) for more details. If you signed up prior to 06SEP19 but did not receive a confirmation e-mail, please sign up again.

No excuses this year: both MSU & Unit of Measure have away games that Saturday. The long range forecast looks good for next weekend

thatisall

Posted by: AltonJackson
The MiMoMe is 21SEP19 in Chelsea, MI
Friday night we dine in Hell
at September 15, 2019 06:49 PM (KCxzN)

442 437: I had a dog who ate chocolate once, I got it out of him with peroxide. Didn't want to run the neurological risk

Posted by: CN at September 15, 2019 06:49 PM (U7k5w)

443 435 Every box, one meal, came with a sundry pack. Cigs, matches, a plastic spoon, worthless toilet paper, salt, pepper, sugar and coffee creamer. IIRC, your heat tab was in there. You could light it and just about heat up a cup of water with it.

Posted by: bill in arkansas at September 15, 2019 06:49 PM (C1Lsn)

444 Beer stability is 100% when packaged in cans. All crowns leak or fail at some point. High alcohol beers generally age the best.

Posted by: 13times at September 15, 2019 06:50 PM (K3B2k)

445 419 Never ever even tried saki
Posted by: Skip at September 15, 2019 06:39 PM (ZCEU2)

I was on a business trip in Japan, the guy with me was from Japan originally. We are in a hibachi bar. After about 6 beers, he turns to me and asks me what kind of wine I like, red or white? I told him red. He says something to the bartender (a lady who had horrifically bad teeth.)

She pulls out this huge bottle, pulls off the cap (which had a vacuum seal pump device.) She then pulls out a wooden bowl and places a rocks glass inside it. She then pours this clear (no coloration at all) saki into the glass, but overfills until the wooden cup is almost full as well. She then places the whole kit and kaboodle in front of me. It had the feeling of a ritual, so I looked at my buddy as if to say, what now? He said 'Drink it.'

It was amazing. Clean at the front end with this explosion of flavor. Rich, buttery, not really fruity IIRC. Just amazing flavor.

Posted by: Aetius451AD at September 15, 2019 06:50 PM (ycWCI)

446 What cookbook?

Posted by: CharlieBrown'sDildo at September 15, 2019 06:48 PM (wYseH)
--------

HEY HEY HEY

Posted by: bluebell at September 15, 2019 06:50 PM (aXucN)

447 Sniffing a screw top just ain't the same thing.
Posted by: 370H55V at September 15, 2019 06:47 PM (EUqB0)

Says you.....

Posted by: Bum Behind the Dollar Store at September 15, 2019 06:51 PM (Z+IKu)

448 Sake is a bit of an acquired taste. I've had it a handful of times at Japanese restaurants.
Posted by: Insomniac

I have never understood why the drinking vessel is a rectangular wooden box.

Posted by: Miklos-san at September 15, 2019 06:51 PM (QzkSJ)

449 >>>Yay, late to the food thread!
CBD, get yourself a good rabbit and try the rabbit recipe I sent in for the cookbook. You'll thank me.
Posted by: RedMindBlueState at September 15, 2019 06:47 PM

Late, also. Rabbit is awesome! Coming from a family of hunters, rabbit was a staple.

Posted by: My life is insanity at September 15, 2019 06:52 PM (ima6L)

450 I have never understood why the drinking vessel is a rectangular wooden box.

That's only for cold sake, and you may rim the wood box with salt.

And it's because they weren't nuked enough.

Posted by: Bandersnatch at September 15, 2019 06:52 PM (FNXDu)

451 HEY HEY HEY

Posted by: bluebell

I thought Bill Cosby and Fat Albert had been unpersoned.

Posted by: Miklos, clearly misinformed at September 15, 2019 06:53 PM (QzkSJ)

452 Just remembered I had an Unknown Cheese from Horrock's in the refrigerator. Trying it now. Beemster Paradiso Vintage, from Holland.

*tries cheese*

Pretty good. Looks like an aged gouda, firm and a little crumbly. A little sharp but not too heavy. Would grate well. It's got little flavor crystals innit.

Would buy again. $18/lb at Horrocks. I really like the cheese there.

A lot.

Posted by: hogmartin will be sad if you don't register for the fall MIMoMe at September 15, 2019 06:53 PM (t+qrx)

453 Discovered sweet pea relish last week..
Sweet peas
Lime juice
Olive oil
Oregano
Red pepper
Capers

Really good with trout.

Posted by: CrotchetyOldJarhead at September 15, 2019 06:53 PM (Qf6sY)

454 Hey, anyone here like Korean BBQ?

If you haven't tried soju, next time you go to a Korean BBQ restaurant give it a whirl.

As a drink it lives somewhere between sake and vodka.

And it really, really goes well with the food.

Perfect match actually.

Beware though. It's easy to drink too much.

Posted by: naturalfake at September 15, 2019 06:53 PM (pqyXj)

455 cigarettes were gone by the time i started getting issued C-rats.

but the bastards left Ham Mothers in the meal list.

Posted by: redc1c4 at September 15, 2019 06:54 PM (E8gJJ)

456 When I worked for a Japanese company for several years they invited my husband and me out to dinner quite a few times. We always went to a Japanese restaurant and we were always expected to drink the sake.

Posted by: washrivergal at September 15, 2019 06:54 PM (9+jnX)

457 It's easy to drink too much.

Posted by: naturalfake at September 15, 2019 06:53 PM (pqyXj)

---
i don't understand these words in that order...

Posted by: redc1c4 at September 15, 2019 06:54 PM (E8gJJ)

458 @realDonaldTrump 4 minutes ago

Saudi Arabia oil supply was attacked. There is reason to believe that we know the culprit, are locked and loaded depending on verification, but are waiting to hear from the Kingdom as to who they believe was the cause of this attack, and under what terms we would proceed!

Posted by: Tami at September 15, 2019 06:54 PM (cF8AT)

459 I have never understood why the drinking vessel is a rectangular wooden box.
Posted by: Miklos-san at September 15, 2019 06:51 PM (QzkSJ

------

Same reason why they eat with twigs. Never mastered tableware.

Posted by: Yudhishthira's Dice at September 15, 2019 06:55 PM (YS44p)

460 458: Holy Shiite

Posted by: CN at September 15, 2019 06:55 PM (U7k5w)

461
Posted by: Aetius451AD at September 15, 2019 06:43 PM (ycWCI)
Try a good wine and beer shop where they might no something. Also, there is a lot of info on the quality levels on the bottle. The problem is the info is in Japanese so you need to look up a sake site to learn about it. And lastly, unfortunately, price is another gauge at least from a reputable producer and seller. I know they rate sake's buy how polished the rice is, but that is not always an indicator of quality.

One sake nugget. Most call sake rice "wine" but it is more similar to beer. Wine is made from fruit while beer is made from grain. Sake is made from grain. Also sake rice needs an enzymatic process to bring out the fermentable sugars, just like beer.

Posted by: Quint at September 15, 2019 06:55 PM (n13/j)

462 There is no fuckin* way the cost of metal caps is on par with cork.

Posted by: Chouinard at September 15, 2019 06:55 PM (ua1m6)

463 I just got home from two weeks of vacation. I am still tasting the elk burger I had at Glacier National Park. Best burger EVAH!!!

Posted by: Diogenes at September 15, 2019 06:56 PM (axyOa)

464 this is the line from Bruce Willis in Mercury Rising ... "it's a little corky" ... he then smashes a bunch of high priced wine. But yeah, real cork is risky ... fake cork probably works better, but nothing wrong with screw on .. and for the practical wine drinker ... wine in a box is nice ... easier than adding nitrogen, or whatever it is they add.

https://tinyurl.com/y6tu4w2u

Posted by: illiniwek at September 15, 2019 06:57 PM (Cus5s)

465 There is no fuckin* way the cost of metal caps is on par with cork.
Posted by: Chouinard

You forgot the "fight me" part.

Posted by: Miklos "Jonah" Goldberg at September 15, 2019 06:57 PM (QzkSJ)

466 Always have loved sake

But only cold , served in a plastic masu

dont know much about but the rich Japs at Royal Tokyo in Dallas used to by me some great ones in the 70's

even one with flakes of gold floating around

Posted by: REDACTED at September 15, 2019 06:58 PM (AQBtr)

467 Hey, anyone here like Korean BBQ?

If you haven't tried soju, next time you go to a Korean BBQ restaurant give it a whirl.

As a drink it lives somewhere between sake and vodka.

And it really, really goes well with the food.

Perfect match actually.

Beware though. It's easy to drink too much.

Posted by: naturalfake at September 15, 2019 06:53 PM (pqyXj)

It is distilled unlike sake. The Japanese version is called Shochu. In fact, Shochu is more popular in Japan than sake. Shochu is rare as hen's teeth in the USA.

Posted by: Quint at September 15, 2019 06:58 PM (n13/j)

468 easier than adding nitrogen, or whatever it is they add.

https://tinyurl.com/y6tu4w2u
Posted by: illiniwek

It's got sulfites and shit!

Posted by: Miklos, introducing Brawndo Box Wine at September 15, 2019 06:58 PM (QzkSJ)

469 A bunch of years out of the Army I bought a box at a surplus store to see if my favorite tasted as good as I remembered. Terrible. We were just hungry.

Posted by: dartist at September 15, 2019 06:59 PM (K22Va)

470 454�Hey, anyone here like Korean BBQ?�

..

Prolly my favorite.

Posted by: Ha at September 15, 2019 06:59 PM (HJ38S)

471 Saudi Arabia oil supply was attacked. There is reason to believe that we know the culprit, are locked and loaded depending on verification, but are waiting to hear from the Kingdom as to who they believe was the cause of this attack, and under what terms we would proceed!

Posted by: Tami at September 15, 2019 06:54 PM (cF8AT)

.....

Great.

Forever War, Chapter.......I've lost count.

Posted by: Bitter Clinger at September 15, 2019 07:00 PM (pyXW1)

472 I have never understood why the drinking vessel is a rectangular wooden box.

Posted by: Miklos-san at September 15, 2019 06:51 PM (QzkSJ)

The wood is hinoki. Hinoki is a kind of cypress (I think) with a very pleasant smell.

So, you're supposed to enjoy the sake along with the smell of the hinoki wood,

assuming they used fresh boxes.

If you go to a really classy inn (ryokan) in Japan your bath tub may be made of hinoki wood for a very luxurious bath time.

Posted by: naturalfake at September 15, 2019 07:00 PM (pqyXj)

473 I have a wine book from Windows on the World ( RIP) and in it says why smell the cork? It smells like cork

Posted by: Skip at September 15, 2019 07:00 PM (ZCEU2)

474 459 I have never understood why the drinking vessel is a rectangular wooden box.
Posted by: Miklos-san at September 15, 2019 06:51 PM (QzkSJ

The masu sits on a saucer and the more they overflow the masu, the more they like you

Posted by: REDACTED at September 15, 2019 07:00 PM (AQBtr)

475 If your a front range Moron, Dae Gee has good Korean BBQ. And soju.

Posted by: Yudhishthira's Dice at September 15, 2019 07:00 PM (YS44p)

476 Hey, anyone here like Korean BBQ?

Our BBQ better! Fight us!

Posted by: the Mongolians at September 15, 2019 07:00 PM (QzkSJ)

477 469
A bunch of years out of the Army I bought a box at a surplus store to
see if my favorite tasted as good as I remembered. Terrible. We were
just hungry.

Posted by: dartist at September 15, 2019 06:59 PM (K22Va)

+++That will teach you to never test the memory.

Posted by: washrivergal at September 15, 2019 07:00 PM (9+jnX)

478 471: Sounds like Iran. What a mess. Carter should have blown these people to bits when they took the hostages.

Posted by: CN at September 15, 2019 07:01 PM (U7k5w)

479 GUN NOOD

Posted by: Skip at September 15, 2019 07:01 PM (ZCEU2)

480 Can any Jewish 'rons or 'ettes tell me what someone who keeps kosher does when they have to travel somewhere where there are few or no kosher restaurants or shops? Can you go to "regular" restaurants if you eat just vegetarian meals or fish? I'm just curious. I used to think it was just a matter of not eating pork or shellfish, but it's much more complicated than I thought and it must be very difficult to follow kosher laws away from big cities with large Jewish populations.

Posted by: Donna&&&&V. at September 15, 2019 07:01 PM (d6Ksn)

481 The legit soju has a whiff of formaldehyde when you open the bottle. It's not just getting you inebriated, it's pickling you.

Posted by: All Hail Eris, Michigangsta at September 15, 2019 07:02 PM (kQs4Y)

482 @402 Well, there was this time in the 1860s...

-----------

I've already stated this a time or two here in the past -

I'm of the opinion that my state government in Sacramento is effectively in open insurrection against the Federal government. But both sides are tiptoeing around the issue for the time being in hopes that a resolution can be found that doesn't involve dropping the hammer.

Posted by: junior at September 15, 2019 07:02 PM (Fp6vo)

483 In the comic strip "Shoe" anytime The Perfesser and Shoe were at a restaurant, the wine steward wore a pair of pliers on a chain around his neck.

Posted by: bill in arkansas at September 15, 2019 07:02 PM (C1Lsn)

484 Bluebell thanks for the reply. I had stepped out for a bit.

Posted by: kallisto at September 15, 2019 07:02 PM (oTIO6)

485 real cork is expensive and there is only so much. I heard years ago Portugal was running out. There are reconstituted corks and synthetic corks too. I believe these products are in the large majority these days. They used to say a real cork from Portugal added at least a buck or two to the cost of your wine.

Posted by: Quint at September 15, 2019 07:02 PM (n13/j)

486 This if from earlier today...

@realDonaldTrump

Can’t believe the @washingtonpost wrote a positive front page story, “Unity Issue Has Parties Pointing To Trump. GOP Goes All In, While Democrats Clash Over Ideology & Tactics. Mr. President, We Are With You The Entire Way. REPUBLICANS Have....Coalesced Around Trump.”.....

....Then, on top of it all, Kathleen Parker, of all people, wrote "In Case You Were Wondering, Trump Won The Debate." True, but what is going on at the @washingtonpost? NOT Fake News!

Posted by: Tami at September 15, 2019 07:03 PM (cF8AT)

487 It is distilled unlike sake. The Japanese version is called Shochu. In fact, Shochu is more popular in Japan than sake. Shochu is rare as hen's teeth in the USA.
Posted by: Quint at September 15, 2019 06:58 PM (n13/j)

Yeah, I rarely bring back sake when I go to Japan. Usually get shochu.

Have a really nice bottle of red potato shochu I'm currently working my way through.

Posted by: naturalfake at September 15, 2019 07:03 PM (pqyXj)

488 480: Fish usually, but nothing with shellfish stuffing, etc. Salad is usually the safest bet. Many hotels have kosher options and offer sealed plastic silverware.

Posted by: CN at September 15, 2019 07:04 PM (U7k5w)

489 i dont like the wood masus

like the plastic ones

Used to have a mongrammed masu at Sushi Sake in Dallas

haven't been back in 8 years

prolly in the trash with the cans

Posted by: REDACTED at September 15, 2019 07:05 PM (AQBtr)

490 I like the cartoon of the French Army knife -- all corkscrews.

Posted by: All Hail Eris, Michigangsta at September 15, 2019 07:05 PM (kQs4Y)

491 There was an artificial cork brought out that I asked a vintner about. He said then that it was a better cork but there was a lot of distrust for it by the customers.

That is one of the things to get around with alternatives to cork

Posted by: Kindltot at September 15, 2019 07:05 PM (xG/b0)

492 I can't imagine Iran starting shit with SA unless they were prepared to take the war to Tel Aviv.

Posted by: CN at September 15, 2019 07:06 PM (U7k5w)

493 CBD- do try more Portuguese reds...yum. Winemakers in the Algrave are combining Touriga Nacional and Syrah to produce a stunning red, and of course the Dao with deeply intense reds...all at a very good price too.

California wineries priced themselves out of my pocketbook. Although there are some small case wineries in the MotherLode making superb affordable wine. Prospect 772 (Angels Camp) makes some kickass reds. Inner Sanctum (Jamestown) is turning out excellent Tempranillo and Four Winds (Murphys) makes delicious Cab Franc and a nice Sangiovese.

I live near the Gold Country and make a wine run a couple of times a year, but I've been drinking mostly Spanish, Portuguese and Aussie for the last 10-12 years.

Posted by: Shanks for the memory at September 15, 2019 07:06 PM (TdCQk)

494 @quint...synthetic corks play hell with counter mounted pullers.

Posted by: Shanks for the memory at September 15, 2019 07:09 PM (TdCQk)

495 112 HTH
Thanks for that ketchup recipe sounds good. Back when I was farming and we were younger Jules used to make our own ketchup with our tomatoes and a Mrs. Wages mix we found in the store. It was much better than the commercial stuff.

Posted by: Farmer posting from stupid smartphone at September 15, 2019 07:12 PM (BXTIP)

496 "It's got sulfites and shit!"Posted by: Miklos, introducing Brawndo Box Wine

Most wine has sulfites afaik, not sure about the other shit. I meant the wine in a bag in a box, if you don't finish it, it doesn't go bad from the oxygen. A bottle that is half used can be saved by adding some nitrogen ... keep the oxygen away from the wine. (it is heavier than the air with 02, I assume)

Posted by: illiniwek at September 15, 2019 07:12 PM (Cus5s)

497
I have a wine book from Windows on the World ( RIP) and in it says why smell the cork? It smells like cork

Posted by: Skip at September 15, 2019 07:00 PM (ZCEU2)

that is true. You are supposed to smell the wine for faults only. You can tell a few things from the cork such as if it has a wine stain up the side (bad). But mainly it is to show you you are getting the wine you ordered.

Posted by: Quint at September 15, 2019 07:13 PM (n13/j)

498 @quint...synthetic corks play hell with counter mounted pullers.

Posted by: Shanks for the memory at September 15, 2019 07:09 PM (TdCQk)
they can often be a real pain.

Posted by: Quint at September 15, 2019 07:14 PM (n13/j)

499 ^^^

In the pocket of Big Cork..........

this is about me isn't it...........

Posted by: saf at September 15, 2019 07:41 PM (5IHGB)

500 "Don't worry, I probably won't trap one and grill it."

I will. We have them come and eat the apples from the bottom branches of our apple bush (what was supposed to be a dwarf tree, but the top got broken by neighborhood kids and it became an 8' tall bush). They get nice and fat doing that........

Posted by: GWB at September 15, 2019 08:45 PM (mRtYs)

501 >>I want to see the author's wine cellar.

Great idea: cellar brags and wine buying tips.

Posted by: Otto Zilch at September 15, 2019 08:58 PM (U2esv)

502 131 Another option is a good-quality metal blade opener - the kind with two curved steel blades that you work down the sides of the cork, then lift/twist out.

It's called an Ah-So. Good to have as a backup if you're a wine collector.

Posted by: Otto Zilch at September 15, 2019 08:59 PM (U2esv)

503 A lot of the broken corks come from using a bad corkscrew: one that's a screw rather than a helix. Most of the two-arm kind people have in their kitchens are screws, and are only useful for opening beer bottles.

If there's metal down the entire middle of your corkscrew, throw it out.

Posted by: Otto Zilch at September 15, 2019 09:02 PM (U2esv)

504 138 I have a relative who works for Stag's Leap Wine Cellars. They only use cork because so many of their customers think of anything other than natural cork as "cheap". If the winemaker had his way, they would be screw-top.

He's not the only one. Randal Grahm of Bonny Doon is strongly in favor of stelvins. He's written some good essays on the topic.

Posted by: Otto Zilch at September 15, 2019 09:04 PM (U2esv)

505 473 I have a wine book from Windows on the World ( RIP) and in it says why smell the cork? It smells like cork

Yep. You don't need to smell it: you need to look at it. Is the end wet and stained from the wine? Shows it was properly stored and unlikely to have lost the seal. Does the name on the cork match the name on the label? You're probably not being conned into buying a bottle with a fancy label that was refilled with vin ordinaire. .

Posted by: Otto Zilch at September 15, 2019 09:06 PM (U2esv)

506 We moved away from corks down under because we had no cork trees and were getting crap cork.This meant a failure rate on bottles of wine of over 10%.
We now have zero failure rate.Go metal11

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Posted by: Theresa Bartman at September 18, 2019 08:38 PM (PytgW)

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