Food Thread: The Joys Of Eggs And Pork And Chili, All Without Listeria!

frittata1.jpg

Frittata for the win! It's just a thick (sort of) omelet filled with whatever you have in the refrigerator or cupboard, but as a quick snack or an impromptu bag lunch it's hard to beat. I participated in the planning and execution stages of one last weekend (yes, there was alcohol involved), and it is amazing what works in them. Smoked salmon? Yeah, I wouldn't have considered it, but all reports indicate a tremendous success.

My next attempt will be more traditional, with caramelized onions, bacon, tomatoes, a bit of spinach, and for a twist some artichoke hearts, about which I am ambivalent. But it is in the name of science, so someone has to try!

I used to make them at high temperatures, and found them predictably tough. Gentle heat seems to be the key...my guess is that 350° should work just fine. As for timing? Eh...touch the top...if your finger sinks in, then cook it some more. If I were forced to provide a time, I would say 10-15 minutes.

I have a big old restaurant sauce pan with high sides. It will hold a nice thick frittata of 10-12 eggs with room to spare. The only trick is keeping it from sticking, and I figure that copious quantities of butter will help. Or maybe olive oil, though that will add a strong flavor that might not work for my purposes.

What Is odd about the word "Frittata" is that its root is Italian for "fried." I guess the originals were fried in oil, which is tempting, because it satisfies Dildo's First Rule Of Cooking: when in doubt, use more fat.

But I'll stick to baking them with a lot of butter, which goes so well with eggs. It seems a shame to break up that friendship.

And...as I write this it occurs to me that a crust-less quiche might be a distinct possibility. Any thoughts?

******

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
-- James Beard

He was a proud and vociferous champion of American cooking, and his influence is felt to this day, so who are we to argue this point?

My guess is that he saw pork as the most versatile meat, not the most flavorful. It's hard to beat a prime steak cut from good American corn-fed beef, but there is a limit to what can be done with beef, and it seems as though pork is infinitely malleable.

Anyone feel like dubbing in "pork" for shrimp?

******

Here is Chef John, of irritating voice fame, making what sounds like a really interesting and good scallops recipe. It was recommended by a lurker from South Dakota who tells me he has made this dish and "it’s a killer recipe."

Seared Scallops with Jalapeno Vinaigrette and Orange Supremes

And there's more. Apparently there is some serious eating being done in North Dakota. I had an uncle from North Dakota, and he didn't strike me as a serious eater, so times may have changed.

FYI, if you’re interested in great bison, try these folks (local here in Rapid City, but I have no stock in their company; just enjoy their products). Their bison filets are wonderful and have zero fat/silversides.

(Sold out now, but they’ll get more. Cook to about 120°F max internal temperature. (My wife prefers more like 140°F.) I sautée shallots with Knorr® bernaise to add, and it’s heaven, esp with a nice inky-black cab. Get on their mailing list to see specials. Unfortunately, I don’t like bison burgers-in general; they’re rather dry due to the lean nature of the meat. YMMV.)

Wow....120 degrees? That's bloody rare. I'm impressed. Might as well just make bison tartare!

I have a couple of bison burgers in my freezer. I have made them, and while I like the idea of bison, they just don't cut it in burgers, for exactly the reason our lurker mentions. So I am intrigued that he likes this company's product. MAybe they figured out how to fatten a bison...

******

I have been playing around with spiced nuts (go ahead...I'll wait) and found this recipe for plain old roasted almonds. Aside from the breathless tone, it does sound like it would work well.
Perfectly Salted DIY Roasted Almonds
One thing I discovered in my seminal work with nuts is that while they require medium temperatures to thicken and caramelize whatever salt and sugar coating one is using, a lower temperature (about 250° for about an hour will dry them out completely and make them spectacularly crunchy.

This is the stuff that keeps me up at night.

******

oxospiral.jpg

Shut up. Just shut up!

It is designed primarily for zucchini, and they taste great sauteed in lots of fat. We tried the commercial ones out of the freezer, and they were just...okay. Sort of soggy and mushy, but it was clear that there was promise in the idea. So off to the store to buy another utensil with extremely sharp blades. Some of you may recall that I have a rare capacity for slicing my fingers with sharp objects, but this thing is designed with people like me in mind.

The tool works reasonably well, and yielded long, consistent strands of zucchini. I cut them into manageable lengths, dried them with a paper towel, and cooked them in butter until lightly browned. Salt and pepper, and that's it. Good stuff, especially if you brown the butter beforehand.

******

Well! It looks like Instapundit is horning in on the Food Thread recipe action.

A recipe for Texas Red Chili from Karl Bock

This is a classic chili recipe that can be tailored to whatever meat or liquid you feel like using. I know it sounds stupid, but starting with a tried and true recipe, even for something seemingly so simple as chili will do wonders for your cooking. Make the template, then modify it to suit your taste. otherwise the learning curve will be shallow and frustrating.

[Hat Tip: Hrothgar]

******

One of the many advantages of cooking at home is the almost complete control you have over the safety of the ingredients and the cooking and cleaning techniques. Each time you introduce a commercially prepared fresh food or ingredient to the process there is a risk of contamination and the resulting illness.

Outbreak of Listeria infections linked to hard-boiled eggs

Commercially produced hard-boiled eggs! It never occurred to me to buy them in the supermarket, mostly because making them is so stupidly easy, and because I shy away from prepared food. But it makes perfect sense for commercial food preparations to take advantage of the economies of scale an buy stuff like this rather than make them in house. But...each handling of the ingredients for whatever is being made increases the possibility of contamination, and because these are often large-scale processes, the chance that lots of people get sick is significant.

Nobody cares if you get yourself sick because you splashed raw chicken juice onto your salad and made your family puke for two days. When Sysco or Archer Daniels Midland does it that is several orders of magnitude more dangerous.

The moral of the story is simple: don't buy commercially prepared food if you can help it. I imagine there are products that are cheaper to buy than to make, although I can't think of any off hand. But most stuff you can make in your kitchen is better and cheaper than the commercial versions.

Yes, there are arguments to be made for convenience and lack of time and the difficulties of cooking for one or two people, but they are manageable.

******

Food and cooking tips, Large-breasted Muscovy ducks, well-marbled NY strips, bartenders who use vermouth in Martinis, 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

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1 Chili and toasted cheese

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:00 PM (Aj7Zq)

2 Frist?

Posted by: Lump at January 12, 2020 04:00 PM (wCr+b)

3 2nd again

Posted by: Skip at January 12, 2020 04:00 PM (ZCEU2)

4 Ok 3rd, slipping

Posted by: Skip at January 12, 2020 04:00 PM (ZCEU2)

5 Felt oblgated to post a comment that entailed food. It's what I just fed my wife and son after we finished 2 hours if shoveling roofs.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:01 PM (Aj7Zq)

6 Is it pronounced fri-tah-ta or fri-tay-ta?

Posted by: Muldoon at January 12, 2020 04:01 PM (m45I2)

7 Seems I have pork sausages to figure how to eat, could fry up a bit, tomato sauce, then whole or cut up on a long roll with mozzarella.

Posted by: Skip at January 12, 2020 04:02 PM (ZCEU2)

8 Spent 3 + hours yesterday plowing and shoveling. Snowed another 12 inches last night. Shaping up to be a typical winter at the Sock Monkey ranch.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:05 PM (Aj7Zq)

9 hiya

Posted by: JT at January 12, 2020 04:06 PM (arJlL)

10 Glad I didn't make any more Chiefs jewelry!! LMAO!

Posted by: Jewells45 at January 12, 2020 04:06 PM (dUJdY)

11 Crustless quiche is great.

I used to make them when doing low-carb. I always used a buttered, non-stick cake pan and they crisped nicely and came out easily.

Posted by: Bitter Clinger at January 12, 2020 04:07 PM (3S5Yp)

12 Roast pork with succotash and mashed taters.

But first a martini.......one olive only please.

Posted by: Hairyback Guy at January 12, 2020 04:07 PM (Z+IKu)

13 10 Glad I didn't make any more Chiefs jewelry!! LMAO!
Posted by: Jewells45 at January 12, 2020 04:06 PM (dUJdY)

At least they've scored now.

Posted by: jsg at January 12, 2020 04:08 PM (t+4uj)

14 I will have to try these.

Posted by: rd at January 12, 2020 04:08 PM (+0uDE)

15 Serious question:

When making a flavored baked good, say ricotta pie with orange zest, why does the recipe also call for vanilla?

I can only taste the vanilla. Which seems a waste of zest ...

Same thing happened with lemon ricotta cake.

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:08 PM (LPnfS)

16 No more chance of snow here than in late May

Posted by: Skip at January 12, 2020 04:09 PM (ZCEU2)

17 Sock Monkey...seeking a new level of awareness at January 12, 2020 04:05 PM (Aj7Zq)

Oy, be safe & stretch before shoveling ... and other useless advice.

The stretching not the be safe part.

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:11 PM (LPnfS)

18 I realized Chef John videos are equally good on mute.

Posted by: bour3 at January 12, 2020 04:11 PM (VBaDU)

19 I recently bought a deep fryer, 3qt capacity. Initial results were not good.

Anybody have a good recipe for all purpose batter? Or any tips? I have some chicken wings in the freezer I'd like to prepare for SB Sunday.

Posted by: DB at January 12, 2020 04:11 PM (iTXRQ)

20 South Dakota, North Dakota, what's the difference?

With regard to the frittata, you know that you start off frying them on the stove, right? Then into the oven to finish for just a few minutes. There's your "Italian for frying" right there.

Posted by: bluebell at January 12, 2020 04:11 PM (/669Q)

21 Fri-tay-ta, fri-tah-ta, lets call the whole thing omelet.

Posted by: Cicero (@cicero) at January 12, 2020 04:11 PM (1pcCe)

22 Agree with the first rule of cooking CBD but not so sure about the stuff that keeps you up at night.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:12 PM (Aj7Zq)

23 Houston is doing their best to make this a game.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:13 PM (Aj7Zq)

24 And there's more. Apparently there is some serious eating being done in North Dakota. I had an uncle from North Dakota, and he didn't strike me as a serious eater, so times may have changed.

FYI, if you're interested in great bison, try these folks (local here in Rapid City,)


Ummm....Dildo, Rapid City is in South Dakota.

Posted by: Tami at January 12, 2020 04:13 PM (cF8AT)

25 Serious question:

When making a flavored baked good, say ricotta pie with orange zest, why does the recipe also call for vanilla?

I can only taste the vanilla. Which seems a waste of zest ...

Same thing happened with lemon ricotta cake.
Posted by: Adriane the Ricotta Baking


Mebbe cut the vanilla portion in half ?

Posted by: JT at January 12, 2020 04:14 PM (arJlL)

26 "My next attempt will be more traditional, with caramelized onions, bacon, tomatoes, a bit of spinach, and for a twist some artichoke hearts, about which I am ambivalent. But it is in the name of science, so someone has to try!"

use basil instead of spinach. eggs and basil are a solid combo

and of course some cheese. maybe a Mexican, three cheese blend

Posted by: The Drill SGT at January 12, 2020 04:14 PM (7kU0K)

27 Cisco = Sysco?

Posted by: Infidel at January 12, 2020 04:14 PM (MTxDQ)

28 I can only taste the vanilla. Which seems a waste of zest ...

Same thing happened with lemon ricotta cake.
Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:08 PM (LPnfS)
------

Adriane, try either cutting back on the vanilla or just omitting it. Or, try an extract that matches your zest - orange extract for the orange ricotta pie, lemon extract for the lemon ricotta cake.

Posted by: bluebell at January 12, 2020 04:14 PM (/669Q)

29 About halfway between where Mommy and Girl Cousin live and my lair is the town of Riegelsville on the Delaware River. The town has an Inn which is an 1838 farmhouse, a funky art space, a biker bar, and the home of American haute cuisine.

Being halfway makes it a place for brunch, which is what we did yesterday. I'm just going to cut n paste from the menu:

CAST IRON HASH
SEASONED POTATOES, DUCK CONFIT, BACON LARDON, COUNTRY SAUSAGE, ONION, CARROT, CELERY, CANNELLINI BEAN, DUCK GRAVY, FRIED EGG, SCALLION



Yes that duck, duck fat, bacon, sausage, potatoes and herbs served in a cast iron pan with eggs.

Omg omg omg omg omg omg.

Posted by: a Bandersnatch son gout at January 12, 2020 04:15 PM (gd9RK)

30 fri-TAH-ta

Posted by: The Drill SGT at January 12, 2020 04:16 PM (7kU0K)

31 Ummm....Dildo, Rapid City is in South Dakota.
Posted by: Tami at January 12, 2020 04:13 PM (cF8AT)
----------

It's all the same to him, Tami.

Posted by: bluebell at January 12, 2020 04:17 PM (/669Q)

32 Fun tidbit, I use my rice cooker to make frittatas.
I use lots of butter smeared on the pot so it doesn't stick. Once done and cooled I slice it into pie wedges and freeze for breakfast and lunches. I make two for a couple of weeks worth of choices.

Posted by: Cheribebe at January 12, 2020 04:17 PM (a4qVe)

33 Bander, that sounds incredible. I think if I ate a concoction like that, I wouldn't be able to eat again for at least two days, maybe three.

Posted by: bluebell at January 12, 2020 04:18 PM (/669Q)

34

Might I suggest a #8 cast iron fry pan for the frittata ?

They do an incredible omelet and like 350 degree heat IF they're properly seasoned, so frittatas should be perfect for them.

Posted by: irongrampa at January 12, 2020 04:18 PM (KATBx)

35 31 Ummm....Dildo, Rapid City is in South Dakota.
Posted by: Tami at January 12, 2020 04:13 PM (cF8AT)
----------

It's all the same to him, Tami.

Posted by: bluebell at January 12, 2020 04:17 PM (/669Q)

Those Tri-state people....

Posted by: Tami at January 12, 2020 04:18 PM (cF8AT)

36 25 Serious question:

When making a flavored baked good, say ricotta pie with orange zest, why does the recipe also call for vanilla?

I can only taste the vanilla. Which seems a waste of zest ...

Same thing happened with lemon ricotta cake.
Posted by: Adriane the Ricotta Baking


Mebbe cut the vanilla portion in half ?
Posted by: JT at January


How about trying and orange flavored liquor like Grand Marnier

Posted by: Nurse ratched at January 12, 2020 04:19 PM (PkVlr)

37 Heat up the pan before adding the fat which you swirl around to make sure the pan is coated. Let the fat heat for a minute then add the ingredients. This is how I make scrambled eggs in a stainless skillet without sticking.

Posted by: abbynormal at January 12, 2020 04:19 PM (I849g)

38 Btw, Jewells.

Don't give up

Posted by: Nurse ratched at January 12, 2020 04:19 PM (PkVlr)

39 bluebell at January 12, 2020 04:14 PM (/669Q)

Can do.

I was worried that there was some mystical, Italian bond twn ricotta & vanilla that thunderbolts would smite me for ignoring...

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:19 PM (LPnfS)

40 Wow. Houston, Wth.

Posted by: Tinker at January 12, 2020 04:20 PM (TzOaz)

41 Spinach, feta carmelized onion and mushrooms in fritata is Devine.

So is fake crab meat and a sharp cheddar with a smidge of onion.

So is asparagus, ham and jarlsburg
Etc, etc,etc

Posted by: Cheribebe at January 12, 2020 04:20 PM (a4qVe)

42 fucking houston.

Posted by: chavez the hugo at January 12, 2020 04:20 PM (KP5rU)

43 Ok this may be one of the weirdest playoff games i've ever watched. Jewell, you may want to reconsider that statement.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:20 PM (Aj7Zq)

44 And as to smoked salmon in frittata*, I make omelettes with traditional bagel ingredients, nova, cream cheese, capers, onion.



*fri is an Italian prefix meaning bodacious.

Posted by: a Bandersnatch son gout at January 12, 2020 04:21 PM (gd9RK)

45 3 point game

Posted by: Nurse ratched at January 12, 2020 04:21 PM (PkVlr)

46 fucking houston.
Posted by: chavez the hugo

Fuego de hugo

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:22 PM (Aj7Zq)

47 Holy crap Nurse!!! I can't believe this!

Posted by: Jewells45 at January 12, 2020 04:22 PM (dUJdY)

48 *facepalm*

Posted by: Boulder t'hobo at January 12, 2020 04:22 PM (YsNvC)

49 Hey, I bet they won't try to throw it to Kelce again.

Posted by: Tinker at January 12, 2020 04:22 PM (TzOaz)

50 How about trying and orange flavored liquor like Grand Marnier
Posted by: Nurse ratched at January 12, 2020 04:19 PM (PkVlr)


There is a lemoncello / ricotta recipe floating around, so Grand Marnier should work in a similar alcohol / cheese ratio.

I think ...

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:22 PM (LPnfS)

51 Amazing scrambled eggs, sharp cheddar, green onions, bacon and fresh ripe tomatoes.

Posted by: Nurse ratched at January 12, 2020 04:23 PM (PkVlr)

52 Well that didn't take long.

Posted by: jsg at January 12, 2020 04:23 PM (t+4uj)

53

in Espana the tortilla reigns supreme but virtually the same as a frittatta.

the variations are endless...

Posted by: krusty at January 12, 2020 04:23 PM (zGrBH)

54 Congratulations on the new toy, CBD. I have something similar and more complicated. Haven't really put it to great use yet but keep promising that I will. I can tell you that it is indeed best for the softer vegetables (like zucchini). Raw sweet potato was my first try and it is not soft!

As for the frittata, I would think anything appropriate to put in a quiche would do equally well in this dish. My sister in law makes a Southwest Quiche with browned sausage, green chilis, eggs and Monterrey Jack cheese.

Posted by: Legally Sufficient at January 12, 2020 04:24 PM (fNFgo)

55 Jewells!


Hahahahahaha!

Have a drink and settle in. This is a barn burner!

Posted by: Nurse ratched at January 12, 2020 04:24 PM (PkVlr)

56 i have no horse in this one. i have no fucks to give who wins this game.

Posted by: chavez the hugo at January 12, 2020 04:24 PM (KP5rU)

57 Or carrots

McGyver, out

Posted by: McGyver at January 12, 2020 04:24 PM (H2dV5)

58 Nurse I've already downed 3 tequila shots and a glass of wine!

Posted by: Jewells45 at January 12, 2020 04:25 PM (dUJdY)

59 There is a lemoncello / ricotta recipe floating around, so Grand Marnier should work in a similar alcohol / cheese ratio.

I think ...
Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:22 PM (LPnfS)
-----------

It would! Usually when recipes call for extract, it's in small measurements like a teaspoon or less, and when they call for liqueurs, it's in a little bit larger measurements. The extract is more intense. So swapping an extract for a liqueur might not get you the flavor you want, but swapping one liqueur for another should work great.

Posted by: bluebell at January 12, 2020 04:26 PM (/669Q)

60 Hey, Jewells, Mrs Blutarski is wearing her Chiefs bracelet and giving it all praise for the Chefs' comeback. She put it on when it was 24-0.

Posted by: Moon Moon Blutarski at January 12, 2020 04:26 PM (VNfwt)

61 >>>[15] Serious question: When making a flavored baked good, say ricotta pie with orange zest, why does the recipe also call for vanilla? I can only taste the vanilla. Which seems a waste of zest ... Same thing happened with lemon ricotta cake. Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:08 PM (LPnfS)

Greetings, Adriane ... While I don't know the answer to your vanilla question, I can suggest adding a few drops of lemon oil to your flavored baked goods. Experiment initially with 1-2 drops -- oils are more potent that extracts -- gradually adding another drop until the level of flavor reaches your desired taste. Michaels, Joanns, and Walmart sell a variety of oils in their baking sections; the bottles are tiny and don't come with droppers (a good investment to help determine the precise number of desired drops for each recipe).

Posted by: Kathy at January 12, 2020 04:26 PM (q7uEm)

62 Mmmm...food.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:27 PM (NWiLs)

63 58 Nurse I've already downed 3 tequila shots and a glass of wine!
Posted by: Jewells45 at January 12, 2020 04:25 PM (dUJdY)

So what you're saying is you're nekkid except for a team hat?

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:28 PM (NWiLs)

64 Limoncello sounds good, but I can't get past the huge amount of sugar.

Posted by: pep at January 12, 2020 04:28 PM (T6t7i)

65 Just ate lunch but for some strange reason I am in the kitchen thinking I'm hungry for some Mexican.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:28 PM (Aj7Zq)

66 Posted by: Moon Moon Blutarski at January 12, 2020 04:26 PM (VNfwt)

YES YES!!

Posted by: Jewells45 at January 12, 2020 04:28 PM (dUJdY)

67 64 Limoncello sounds good, but I can't get past the huge amount of sugar.
Posted by: pep at January 12, 2020 04:28 PM (T6t7i)

You could try lemonviolin instead.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:29 PM (NWiLs)

68 Limoncello sounds good, but I can't get past the huge amount of sugar.
Posted by: pep at January 12, 2020 04:28 PM (T6t7i)
--------

I don't ever drink it, but I brush it on top of an almond pound cake I make. Mmmmm.

Posted by: bluebell at January 12, 2020 04:29 PM (/669Q)

69 So what you're saying is you're nekkid except for a team hat?

lol..not yet. If they win.. then I get nekkid.

Posted by: Jewells45 at January 12, 2020 04:29 PM (dUJdY)

70 lol..not yet. If they win.. then I get nekkid.
Posted by: Jewells45 at January 12, 2020 04:29 PM (dUJdY)

Go Chiefs ha

Posted by: jsg at January 12, 2020 04:31 PM (t+4uj)

71 Mmmm. Bluebell,
That sounds lovely.


Jewells,
*downs shot of tequila *
Whoot!!!

Posted by: Nurse ratched at January 12, 2020 04:31 PM (PkVlr)

72 I remember when Corn Flake and me would sit around with the hobos and have chili and carrots. One time, and I will never forget this, one hobo picked out all the carrots in his chili. well Corn Bear got upset and said "I'll cut a bitch that don't eat carrots." Well, son of a bitch, the hobo ate his carrots.
I was just glad I brought my bike cable because Sugar Smacks was serious about knifing the guy. No way that was happening while I was life guard.
My word as a Biden.

Posted by: Joe Biden at January 12, 2020 04:32 PM (pw+jk)

73 Just ate lunch but for some strange reason I am in the kitchen thinking I'm hungry for some Mexican.
Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:28 PM (Aj7Zq)
* * * *

Phrasing. You mean Mexican food right?

Posted by: Legally Sufficient at January 12, 2020 04:32 PM (fNFgo)

74 If you'd like to play around and make some Amaretto, here is a recipe Ive been using at work lately.

12 oz 80 proof vodka (honestly I use cheap stuff)

4 oz Sugar
2 oz Demerara Sugar
6 oz hot water
4 oz White Corn Syrup
1 tbsp Almond extract
1 tsp Vanilla extract

Turns out pretty nice.

Posted by: Bitter Clinger at January 12, 2020 04:32 PM (7mQlN)

75 73 Just ate lunch but for some strange reason I am in the kitchen thinking I'm hungry for some Mexican.
Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:28 PM (Aj7Zq)
* * * *

Phrasing. You mean Mexican food right?
Posted by: Legally Sufficient at January 12, 2020 04:32 PM (fNFgo)

If it was Cannibal Bob that might be iffy...

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:33 PM (NWiLs)

76 Well! It looks like Instapundit is horning in on the Food Thread recipe action.
A recipe for Texas Red Chili from Karl Bock
---------

I had a look and I'm cracking up. Looks like the commenters there are at least as ornery as the commenters here. Not to mention, some are the same.

Posted by: bluebell at January 12, 2020 04:33 PM (/669Q)

77 the Texans might as well be playing nekkid. they are sure showing their ass

Posted by: Boulder t'hobo at January 12, 2020 04:33 PM (YsNvC)

78 69 So what you're saying is you're nekkid except for a team hat?

lol..not yet. If they win.. then I get nekkid.
Posted by: Jewells45 at January 12, 2020 04:29 PM (dUJdY)

*snort*

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:34 PM (NWiLs)

79 Eh -- I enjoy Chef John. Kind of reminds me of Galloping Gourmet 1.0, although Chef John doesn't end the videos three sheets to the wind. Both Chef John and Graham Kerr have a fun approach to food prep and constantly remind you nothing's perfect. But I suspect both men have the training and practice that lets them crayon outside the lines.

Posted by: Captain Josepha Sabin -- current occupation: cat furniture at January 12, 2020 04:34 PM (0oVJn)

80 Chavez - me either since I'm not watching.
But see there is lots of time left, so sit down and relax

Posted by: Skip at January 12, 2020 04:34 PM (ZCEU2)

81 well Houston was the bunch that screwed the pooch for Frank Reich

Posted by: Jamaica Queens at January 12, 2020 04:34 PM (4vNgL)

82 I turned on the Houston/KC game. I haven't turned on a football game in at least 3 years.

I'm out of streaming stuff to watch...or I'm just too lazy to go looking for something.

Posted by: Tami at January 12, 2020 04:34 PM (cF8AT)

83 That scallops recipe looks fantastic - and easy.

I've been monkeying around with Instant Pot recipes all week. It's great for veggies - I made brussels sprouts with a sriracha-honey dressing that made a brussels sprouts fan out of my brussels sprouts hating brother. Also the braised cabbage with bacon and apples was excellent.

What was less successful was cooking pasta in the thing. It turned out gummy. So I'll stick to the traditional method for that.

Posted by: Donna&&&&V. at January 12, 2020 04:35 PM (d6Ksn)

84 So here's the deal. Whenever it's a big game whether it's Chiefs or Royals I go in the dining and for some reason they miraculously do better. I'm banished to the dining room now, chatting with you find people.

Posted by: Jewells45 at January 12, 2020 04:35 PM (dUJdY)

85 Turns out pretty nice.
Posted by: Bitter Clinger at January 12, 2020 04:32 PM (7mQlN)
-------

Do you have to let it sit for a while?

Posted by: bluebell at January 12, 2020 04:35 PM (/669Q)

86 I made batch #2 of my world famous pinto beans yesterday.

Posted by: Weasl at January 12, 2020 04:35 PM (MVjcR)

87 I'm making my party food. Chili, deviled eggs, broccoli, and pistachios. Later we will all dance to shake that concoction up!!

Posted by: Jukin the Deplorable and Totally Unserios at January 12, 2020 04:36 PM (pw+jk)

88 Late to the thread because I saw the word "frittata" and I was hungry and went down to make one. A simple one, from Marcella Hazan, just eggs and Ementhaller. It really hit the spot, and it was easy. My first home made frittata! I'll probably make a more ambitious one next time.

Posted by: Splunge at January 12, 2020 04:36 PM (dOV9E)

89 skip, i am relaxing. heavily. i won't watch the chiefs because kelce just pisses me off.

Posted by: chavez the hugo at January 12, 2020 04:36 PM (KP5rU)

90 I made batch #2 of my world famous pinto beans yesterday.
Posted by: Weasl at January 12, 2020 04:35 PM (MVjcR)
* * * *

Love-love-love pinto beans! What do you put in yours as far as seasoning?

Posted by: Legally Sufficient at January 12, 2020 04:37 PM (fNFgo)

91 I have a lot of confidence Andy will find a way to lose.

Posted by: Skip at January 12, 2020 04:37 PM (ZCEU2)

92 I'm out of streaming stuff to watch...or I'm just too lazy to go looking for something.
Posted by: Tami at January 12, 2020 04:34 PM (cF8AT)
--------

We need something too. We just finished Warehouse 13, which we really liked and we were bummed when it was over. We're catching up on The Crown, but that won't last long.

Posted by: bluebell at January 12, 2020 04:37 PM (/669Q)

93 Amazing 2nd quarter.

Posted by: jsg at January 12, 2020 04:37 PM (t+4uj)

94 You can never go wrong with an extra pat of butter.

Posted by: Northernlurker at January 12, 2020 04:38 PM (cdV5G)

95
Love-love-love pinto beans! What do you put in yours as far as seasoning?
Posted by: Legally Sufficient at January 12, 2020 04:37 PM (fNFgo)
------
I bought a big thing of Pinto Bean Seasoning and added a couple of tablespoons to maybe a pound of beans. Also bacon, onion and garlic.

Posted by: Weasl at January 12, 2020 04:39 PM (MVjcR)

96 Hubby and I back on Weight Watchers, after a 2 year hiatus. Probably should skip this thread. Although WW does have a neat recipe for a biscuit that worked really well. Just self rising flour and fat free Greek yogurt. Since I miss bread this will be my sub for the few several months. Have found a couple other recipe on their website that have worked well. One actually took care of my craving for a cheeseburger.
Blowing points tonight and having a Cosmo. Yummy.

Posted by: neverenoughcaffeine at January 12, 2020 04:39 PM (N3JsI)

97 Do you have to let it sit for a while?

Posted by: bluebell at January 12, 2020 04:35 PM (/669Q)

......

I build the syrup with the obvious components, then let it cool. Add the extracts and let that sit for 2 hours.

Then add the vodka and shake vigorously. Then I shake once a day for three or four days.

Posted by: Bitter Clinger at January 12, 2020 04:39 PM (7mQlN)

98 94; that's what andy reid said, about 200# ago.

Posted by: chavez the hugo at January 12, 2020 04:39 PM (KP5rU)

99 I imagine there are products that are cheaper to buy than to make, although I can't think of any off hand.


Noodles? We always buy factory pasta. Is the difference in taste worth making your own from scratch?

Posted by: Grump928(C) at January 12, 2020 04:40 PM (yQpMk)

100 . I'm banished to the dining room now, chatting with you find people.
Posted by: Jewells45

Know how you feel Jewell. If Seahawks go into nail biter mode ny family tells me to step out on the porch.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:42 PM (Aj7Zq)

101 Noodles? We always buy factory pasta. Is the difference in taste worth making your own from scratch?
Posted by: Grump928(C)

Bought daughter a pasta maker for Christmas. She made a batch while she was here. Yes, the difference is noticeable.

Posted by: Moon Moon Blutarski at January 12, 2020 04:42 PM (VNfwt)

102 84 -- When the twins were still at home, not only was I forbidden to step foot into the front room, I was banished to the upstairs during any televised Husker game. Spent a lot of quality time reading.

Posted by: Captain Josepha Sabin -- current occupation: cat furniture at January 12, 2020 04:42 PM (0oVJn)

103 I hardly consider being asked to spend time with your grey box friends "banishment".

Posted by: a Bandersnatch son gout at January 12, 2020 04:43 PM (gd9RK)

104 I saw a billboard advertising Subway's new meatless meatballs.
Come on. They might be balls but they sure aren't meatballs.

Posted by: Northernlurker at January 12, 2020 04:43 PM (cdV5G)

105 Frijoles Negros > Pinto Beans

And I say this as a guy who ate pinto beans at least once a week for the first 20 years of my life.

A couple of years ago I grew an entire 4X12 patch of black turtle beans. Those were the best tasting beans I ever ate.

Posted by: Grump928(C) at January 12, 2020 04:43 PM (yQpMk)

106 I like the idea of a zucchini shredder. Mounted over a wastebasket. Never got a taste for zucchini.

Posted by: Splunge at January 12, 2020 04:43 PM (dOV9E)

107 this added value thank you

lots to unpack here

Posted by: happyfeet at January 12, 2020 04:44 PM (hxbcb)

108 Ahhhh!!!!
Frittatas!!!

Mrs D mentioned them for dinner.

Mmmmm

Posted by: Diogenes at January 12, 2020 04:44 PM (axyOa)

109 Thanks, Bitter Clinger! I'll try that when we run out of Amaretto. We don't use it often, so it may be a while, but I'm glad to have the recipe.

Posted by: bluebell at January 12, 2020 04:44 PM (/669Q)

110 Trying to decide if a cup of coffee is in order.

Posted by: Weasel at January 12, 2020 04:45 PM (MVjcR)

111 I like butter.

Posted by: Marlon Brando at January 12, 2020 04:45 PM (NWiLs)

112 We need something too. We just finished Warehouse 13, which we really liked and we were bummed when it was over. We're catching up on The Crown, but that won't last long.

Posted by: bluebell at January 12, 2020 04:37 PM (/669Q)

We're all caught up on The Crown. Have to check out Warehouse 13 but lately I'm nodding off 15 mins. after we start watching something. So we've just been watching odd documentaries about art or castles or archaeology.

Posted by: Tami at January 12, 2020 04:45 PM (cF8AT)

113 Frittata with a Mexican flair-

Stuff canned green chilis with Monterey Jack and layer in pan . Mix eggs with a little milk and pour over the chilis . Add an extra layer of cheese on top and bake until top is golden brown.

Posted by: Ben Had at January 12, 2020 04:45 PM (yIBke)

114 Phrasing. You mean Mexican food right?
Posted by: Legally Sufficient

Not a rule follower.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:45 PM (Aj7Zq)

115 69 So what you're saying is you're nekkid except for a team hat?

lol..not yet. If they win.. then I get nekkid



Today we're all Chiefs fans!

Posted by: LeftCoast Dawg at January 12, 2020 04:45 PM (EL4ni)

116 Noodles? We always buy factory pasta. Is the difference in taste worth making your own from scratch?

Ya mean like going out and shooting a strand of spaghetti ?

Ya gotta be sure the season's open.

Posted by: JT at January 12, 2020 04:45 PM (arJlL)

117 110 Trying to decide if a cup of coffee is in order.
Posted by: Weasel at January 12, 2020 04:45 PM (MVjcR)

Yes. Always.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:46 PM (NWiLs)

118 Diogenes!


Go hawks!

Posted by: Nurse ratched at January 12, 2020 04:46 PM (PkVlr)

119 I should go investigate what to do with my pork sausages.
There is sauerkraut here as well.

Posted by: Skip at January 12, 2020 04:46 PM (ZCEU2)

120 Here's a favorite recipe using pinto beans - and now I'm thinking I need to make this!
Maple baked beans: https://preview.tinyurl.com/wot7xnr

Posted by: Lizzy at January 12, 2020 04:46 PM (bDqIh)

121 I can suggest adding a few drops of lemon oil to your flavored baked goods.

Posted by: Kathy


There is a Michaels' close by. Thanks!

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:46 PM (LPnfS)

122 Thumbs up for the home-roasting of nuts. They are remarkably better than store-bought. That shouldn't be surprising -- try to name something roasted that tastes just as good weeks or months later. Buying roasted nuts at the store is like buying toast at the store.

I prefer my roasted almonds unsalted, but I do salt peanuts and cashews. I started out using oil (peanuts) or butter (cashews) as the binding, but now I just use water.

Posted by: Splunge at January 12, 2020 04:47 PM (dOV9E)

123 I saw a billboard advertising Subway's new meatless meatballs.

Come on. They might be balls but they sure aren't meatballs.

Posted by: Northernlurker at January 12, 2020 04:43 PM (cdV5G)

Their regular meatballs aren't anything to write home about.
I'm guessing Paisley is making mighty quick trips outside these days?

Posted by: Vendette at January 12, 2020 04:47 PM (pXNaM)

124
That's a MONTY CRISTO.

Posted by: Soothsayer, very senile at January 12, 2020 04:47 PM (AfUFJ)

125
I went to school with a Monty.

Posted by: Soothsayer, very senile at January 12, 2020 04:48 PM (AfUFJ)

126 LCD!
I hope you get to watch the the game this afternoon!

What's the line?

Posted by: Nurse ratched at January 12, 2020 04:48 PM (PkVlr)

127 117 110 Trying to decide if a cup of coffee is in order.
Posted by: Weasel at January 12, 2020 04:45 PM (MVjcR)

Yes. Always.
Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 04:46 PM (NWiLs)
--------
Thank you. I'll go out on the deck with a stogie and enjoy what remains of a beautiful warm day. I was looking for short sleeve pants a little while ago!

Posted by: Weasel at January 12, 2020 04:48 PM (MVjcR)

128 Mrs928 is known to make a breakfast omelet when we have company overnight. I guess it is sort of a Frittata. She puts sliced apple in it if the added meat is ham.

Posted by: Grump928(C) at January 12, 2020 04:48 PM (yQpMk)

129 My vegetarian nephew tried the Burger King Impossible burger. He said it sucked.

Posted by: Donna&&&&V. at January 12, 2020 04:48 PM (d6Ksn)

130 I like the idea of a zucchini shredder. Mounted over a wastebasket. Never got a taste for zucchini.
=====

Don't care what they taste like, just like I don't care about eggplant because they have no independent taste.

Red or white gravy, on the other hand, can make or break those orphaned veggies.

ps - I do need to get another one of those spiral thingies before the zucchini season this year.

Posted by: mustbequantum at January 12, 2020 04:49 PM (MIKMs)

131 I'll go out on the deck with a stogie and enjoy what remains of a beautiful warm day. I was looking for short sleeve pants a little while ago!
Posted by: Weasel at January 12, 2020 04:48 PM (MVjcR)
---------

Isn't it crazy here? I told my family I hoped it was this warm at Easter but I seriously doubt it will be.

Posted by: bluebell at January 12, 2020 04:49 PM (/669Q)

132 We always buy factory pasta. Is the difference in taste worth making your own from scratch

Posted by: Grump928(C) at January 12, 2020 04:40 PM (yQpMk)

You know...I don't think of pasta as an ingredient...more like a staple.

Posted by: CharlieBrown'sDildo at January 12, 2020 04:49 PM (aT+Me)

133 Breaking:

Eight Rockets Hit Iraqi Military Base Housing American Troops

Posted by: abbynormal at January 12, 2020 04:49 PM (I849g)

134 I bought a big thing of Pinto Bean Seasoning and added a couple of tablespoons to maybe a pound of beans. Also bacon, onion and garlic.
Posted by: Weasl at January 12, 2020 04:39 PM (MVjcR)
* * * *

Thanks, Weasel! Winning combination.

Posted by: Legally Sufficient at January 12, 2020 04:49 PM (fNFgo)

135 Go hawks!
Posted by: Nurse ratched

Aaron Rodgers ain't no Russell Wilson!

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:49 PM (Aj7Zq)

136 Thank you. I'll go out on the deck with a stogie and enjoy what remains of a beautiful warm day. I was looking for short sleeve pants a little while ago!

Posted by: Weasel at January 12, 2020 04:48 PM (MVjcR)

Wait for it....it's headed your way.

Posted by: Tami at January 12, 2020 04:49 PM (cF8AT)

137 Limoncello sounds good, but I can't get past the huge amount of sugar.
Posted by: pep at January 12, 2020 04:28 PM (T6t7i)


I've been baking with Truvia sugar blend & have had good results ...

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 04:49 PM (LPnfS)

138 Donna that would be my guess

Posted by: Skip at January 12, 2020 04:49 PM (ZCEU2)

139 Their regular meatballs aren't anything to write home about.
I'm guessing Paisley is making mighty quick trips outside these days?
Posted by: Vendette at January 12, 2020 04:47 PM (pXNaM)

She pokes her nose out the door then asks if she has to.

Posted by: Northernlurker at January 12, 2020 04:49 PM (cdV5G)

140 123 Their regular meatballs aren't anything to write home about.
Posted by: Vendette at January 12, 2020 04:47 PM (pXNaM)


Back when The Simpsons was funny, they showed a scene in (can't remember which) Bart's school lunchroom or Krusty Burger. The giant meat package said:

Grade D meat: Mostly circus animals, some filler

Posted by: Splunge at January 12, 2020 04:50 PM (dOV9E)

141 Donna- they sold me an EstroBurger at the Cinebarre here. it was rubbery and tasteless. and it made me cry

Posted by: Boulder t'hobo at January 12, 2020 04:50 PM (IRGhF)

142 Diogenes!


Go hawks!
Posted by: Nurse ratched at January 12, 2020 04:46 PM (PkVlr)


I know right??!!
Go Hawks!!!

Posted by: Diogenes at January 12, 2020 04:50 PM (axyOa)

143 What's the line?
Posted by: Nurse ratched at January 12, 2020 04:48 PM (PkVlr)

Packers are -3.5

Posted by: jsg at January 12, 2020 04:51 PM (t+4uj)

144 I hear Bloomberg is spending a boatload on commercials during NFL games...and I just saw one.

Posted by: Tami at January 12, 2020 04:51 PM (cF8AT)

145 One product that is cheaper to buy than make is rotisserie chicken. We eat the chicken for a meal or two, and the rest of the meat is picked off for soup. The bones etc. are used to make chicken stock.

Posted by: Legally Sufficient at January 12, 2020 04:52 PM (fNFgo)

146 I was looking for short sleeve pants a little while ago!
Posted by: Weasel


* starts shoveling snow into usb*

Have plenty to spare. Hasn't stopped snowing here for more than 15 minutes in the last 48 hours.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:52 PM (Aj7Zq)

147 My vegetarian nephew tried the Burger King Impossible burger. He said it sucked.

Posted by: DonnaV. at January 12, 2020 04:48 PM (d6Ksn)

He has good taste, pardon the pun. Why people consider a highly-processed soy product with added B vitamins to give it some nutritional value a "healthy" product is beyond me.

Posted by: Vendette at January 12, 2020 04:53 PM (pXNaM)

148 That's a MONTY CRISTO.

Posted by: Soothsayer, very senile at January 12, 2020 04:47 PM (AfUFJ)


Best MC I've ever had was at a Denny's in north Sacramento. Superb!!!

Posted by: Diogenes at January 12, 2020 04:53 PM (axyOa)

149 Tami, yeah been seeing them. Fuck that asshole.

Posted by: Jewells45 at January 12, 2020 04:53 PM (dUJdY)

150 >>Isn't it crazy here? I told my family I hoped it was this warm at Easter but I seriously doubt it will be.


Ridiculously warm here in MA, too, though windy. I think every dog on Cape Ann was out for a run on Singing beach yesterday, it was a delightful.

Posted by: Lizzy at January 12, 2020 04:53 PM (bDqIh)

151 130 Don't care what they taste like, just like I don't care about eggplant because they have no independent taste.
Poested by: mustbequantum at January 12, 2020 04:49 PM (MIKMs)


Yeah, I can see that. Zucchini has a taste that I don't much like, but if you hide it, no problem.

Western eggplant has a little flavor. Chinese and Japanese eggplant (those long, thin ones) have much more. You still wouldn't want to eat them unadorned, you want to infuse them with rich flavors. The Sichuan preparation, with sesame oil, pork, sichuan peppercorn, and sometimes a bit of dried fish is a perfect example. So are moussaka and baba ghanouj.

Posted by: Splunge at January 12, 2020 04:54 PM (dOV9E)

152 Just went out, winds died off but down to 55 degrees

Posted by: Skip at January 12, 2020 04:54 PM (ZCEU2)

153 He has good taste, pardon the pun. Why people consider a highly-processed soy product with added B vitamins to give it some nutritional value a "healthy" product is beyond me.
Posted by: Vendette at January 12, 2020 04:53 PM (pXNaM)

Non-GMO might be their run home to momma line.

Posted by: jsg at January 12, 2020 04:54 PM (t+4uj)

154 Interesting thread on what's going on in Iran from Yashar Ali (New York Magazine/HuffPost Contributor).

I'm sure the MSM will completely ignore it though...

https://tinyurl.com/upfqeww

Posted by: Tami at January 12, 2020 04:55 PM (cF8AT)

155 >>Ridiculously warm here in MA, too, though windy. I think every dog on Cape Ann was out for a run on Singing beach yesterday, it was a delightful

It hit 67 here today. Dogs and people came out of hibernation for a beach walk.

Posted by: JackStraw at January 12, 2020 04:55 PM (ZLI7S)

156 We bought a couple of incredible burgers just to see what they tasted like. I thought they did a pretty good job of simulating hamburgers, although it seemed more like a meatloaf burger that ground beef. But it tasted sort of beefy and didn't have the pastelike texture of straight up soy burgers.

Posted by: Grump928(C) at January 12, 2020 04:55 PM (yQpMk)

157 I hear Bloomberg is spending a boatload on commercials during NFL games...and I just saw one.
Posted by: Tami

Fear not. I read Two Scoops is spending $10 MM on ads for the Superbowl

Posted by: Moon Moon Blutarski at January 12, 2020 04:55 PM (VNfwt)

158
Why would a vegetarian want to eat something tasting like what they purposely avoid ingesting?

Posted by: irongrampa at January 12, 2020 04:56 PM (KATBx)

159
What's a "Western" Omelette?

An omelette with a little cowboy hat on it?

Posted by: Soothsayer, very senile at January 12, 2020 04:56 PM (AfUFJ)

160 156 We bought a couple of incredible burgers just to see what they tasted like. I thought they did a pretty good job of simulating hamburgers, although it seemed more like a meatloaf burger that ground beef. But it tasted sort of beefy and didn't have the pastelike texture of straight up soy burgers.
Posted by: Grump928(C) at January 12, 2020 04:55 PM (yQpMk)


Did you feel an increased interest in shopping for shoes afterwards?

Posted by: Splunge at January 12, 2020 04:56 PM (dOV9E)

161 Why people consider a highly-processed soy product with added B vitamins to give it some nutritional value a "healthy" product is beyond me.

......

Soy increases estrogen levels.

Meat increases testosterone levels.

It fits my theory that our overlords' end goal is the destruction of all things male.

Posted by: Bitter Clinger at January 12, 2020 04:57 PM (7mQlN)

162 Did you feel an increased interest in shopping for shoes afterwards?


I believe I lactated a bit.

Posted by: Grump928(C) at January 12, 2020 04:57 PM (yQpMk)

163 Growing up in Nebraska we would get beefalo at the local grocery, better for you than beef but not dry like buffalo. I assume you can still get it

Posted by: Tinfoilbaby at January 12, 2020 04:57 PM (fmexF)

164 One product that is cheaper to buy than make is rotisserie chicken. We eat the chicken for a meal or two, and the rest of the meat is picked off for soup. The bones etc. are used to make chicken stock.
Posted by: Legally Sufficient at January 12, 2020 04:52 PM (fNFgo)
---------

I agree! I have the remnants of one in my fridge right now waiting to be made into stock. We ate it as a roast the first night, then I made chicken tortilla soup, and now it's going to be stock.

The best - and easiest - chicken salad I ever made was from rotisserie chicken. I bought two chickens (it was for a bridal shower) and picked all the meat off in chunks and put it in a bowl and poured over the juices from the bottom of the container. I covered it and put it in the fridge overnight. The juices reabsorbed into the chicken and it was the tastiest chicken salad ever.

I just cut the chicken into small pieces, chopped celery into tiny pieces, and added sliced green onions, then mayo to mix. I didn't even need to season it. People kept asking me for the recipe and I was happy to share.

Posted by: bluebell at January 12, 2020 04:58 PM (/669Q)

165 they sold me an EstroBurger at the Cinebarre here. it was rubbery and tasteless. and it made me cry
Posted by: Boulder t'hobo


EstroBurger?? Do they have estrogen in them? Is this a new thing. I am so uninformed!

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:58 PM (Aj7Zq)

166 It hit 67 here today. Dogs and people came out of hibernation for a beach walk.
Posted by: JackStraw at January 12, 2020 04:55 PM (ZLI7S)
~~~~~

Same here. All those bennies messing up my January.

Posted by: IrishEi at January 12, 2020 04:58 PM (sGotD)

167 >>Why would a vegetarian want to eat something tasting like what they purposely avoid ingesting?


They never stop craving meat. That's why vegetarians-on-principle seek out meatless versions of their favorite meat dishes.

Posted by: Lizzy at January 12, 2020 04:58 PM (bDqIh)

168 Could use a little Apple Cider Vinegar and a Yam

Posted by: Truck Monkey at January 12, 2020 04:59 PM (flINI)

169 I read Two Scoops is spending $10 MM on ads for the Superbowl

Posted by: Moon Moon Blutarski at January 12, 2020 04:55 PM (VNfwt)

Nope that's Bloomberg.

Posted by: NFL SJW at January 12, 2020 04:59 PM (NSFCQ)

170 Everything can benefit from adding a really big frog and a damn fine peach.

Posted by: Grump928(C) at January 12, 2020 05:00 PM (yQpMk)

171 165 EstroBurger?? Do they have estrogen in them? Is this a new thing. I am so uninformed!
Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:58 PM (Aj7Zq)


Apparently they do. There was a link here not too long ago to a doctor speculating that 4 of these burgers a day might be enough for a man to grow sweater puppies.

Posted by: Splunge at January 12, 2020 05:00 PM (dOV9E)

172 Posted by: bluebell at January 12, 2020 04:58 PM (/669Q)

I started buying Costco rotisserie chickens, mostly because they are stupidly cheap. But they are good too!

Posted by: CharlieBrown'sDildo at January 12, 2020 05:00 PM (2ZAMX)

173 Legally Sufficent and Bluebell...completely agree. I buy them all the time to make...well all sorts of stuff.

I have to say Sam's has the biggest, best and cheapest.

Posted by: Tami at January 12, 2020 05:01 PM (cF8AT)

174 'Kay! We're out on the deck now!

Posted by: Weasel at January 12, 2020 05:01 PM (MVjcR)

175 Everything can benefit from adding a really big frog and a damn fine peach.
Posted by: Grump928(C)

Pech ala Frog?

Posted by: Moon Moon Blutarski at January 12, 2020 05:01 PM (VNfwt)

176


Who here is an expert on Roasts?
What's the diff between between these?
My local supermarket sells these, (I took pics so I could find out today), and I can't tell which is best suited for the damn Crock Pot I bought and will probably never use.

Eye Round Oven Roast

Boneless Chuck Pot Roast

Boneless Shoulder Pot Roast

Top Round Oven Roast

Posted by: Soothsayer, very senile at January 12, 2020 05:01 PM (AfUFJ)

177 Hi nurse!

The Packers are about 5 point favorites against the Seahawks.

Going to the local bar, with my Fantasy football league.

It's payout time. Let's just say that I'm not in the top 4, those that are paying out.

Winner paying out $500. This season cost me $115, this year, because I didn't pick up many players in free agency, each transaction costs $5. I had 5 pick up players, one guy had about 550 transactions, and he finished out of the money, too.

I'm chalking it up to my entertainment budget, not the gambling budget.

Posted by: LeftCoast Dawg at January 12, 2020 05:01 PM (EL4ni)

178 A couple of years ago I grew an entire 4X12 patch of black turtle beans. Those were the best tasting beans I ever ate.
Posted by: Grump928(C) at January 12, 2020 04:43 PM (yQpMk)
* * * *

Are these the same as the black beans you get in the store? Not really fond of those.

Other great beans are Anasazi and Bolito from the Adobe Mills company in Dove Creek, Colorado. You can buy them online. Anasazi are also sold at some stores, like HEB. These beans have an interesting history in that they were grown from beans found in ancient granaries - hence the name, Anasazi. Someone decided to see if they would sprout, and they did!

Posted by: Legally Sufficient at January 12, 2020 05:01 PM (fNFgo)

179 bloomberg ads on all the time here. hate that little, commie, fuck. said if he has to spend a billion to get rid of trump, he will.

Posted by: chavez the hugo at January 12, 2020 05:02 PM (KP5rU)

180 Posted by: bluebell at January 12, 2020 04:58 PM (/669Q)

I lost my taste for rotisserie chicken a while back. Just got sick of it. Not chicken in general, just some flavor in those that started to repel me. Making chicken salad out of them is a really good idea, and might bring me back to them.

Posted by: Splunge at January 12, 2020 05:02 PM (dOV9E)

181 They never stop craving meat. That's why vegetarians-on-principle seek out meatless versions of their favorite meat dishes.
Posted by: Lizzy at January 12, 2020 04:58 PM (bDqIh)


Somehow our bodies know to prompt us to avoid malnutrition.

Posted by: Emmie at January 12, 2020 05:03 PM (87gB3)

182 Posted by: bluebell at January 12, 2020 04:58 PM (/669Q)
* * * *

Thanks for the chicken salad recipe. Sounds wonderful!

Posted by: Legally Sufficient at January 12, 2020 05:03 PM (fNFgo)

183
It's so warm here, for the second day in a row, I was outside in my t-shirt working under my car.

Also, saw a caterpillar. Boy, is he in for shock later tonight!

Posted by: Soothsayer, very senile at January 12, 2020 05:03 PM (AfUFJ)

184 Ridiculously warm here in MA, too, though windy. I think every dog on Cape Ann was out for a run on Singing beach yesterday, it was a delightful.
Posted by: Lizzy at January 12, 2020 04:53 PM (bDqIh)
--------

I know, I was looking at your weather too because I have a daughter up your way. I'm sure she's really happy for this break. It ends for both you and us by the end of the week, though.

Posted by: bluebell at January 12, 2020 05:03 PM (/669Q)

185 I killed a fly in the house.

Posted by: jsg at January 12, 2020 05:03 PM (t+4uj)

186 Attempting baguettes again this evening. It's all in the forming and handling. Just have to be to be patient. Using a pretty wet dough this time. May have to hydrate less next time if the forming is difficult. Previous attempts were tasty but just didn't look right. Never give up, never surrender.

Posted by: NOT THAT GUY at January 12, 2020 05:03 PM (f4xAl)

187 Posted by: Soothsayer, very senile at January 12, 2020 05:01 PM (AfUFJ)

I would get the chuck roast because it is the most flavorful...lots of fat. The other ones are sort of generic meat.

Posted by: CharlieBrown'sDildo at January 12, 2020 05:04 PM (2ZAMX)

188 Tami - just looked at that link, interesting

Posted by: Skip at January 12, 2020 05:04 PM (ZCEU2)

189 Also, saw a caterpillar. Boy, is he in for shock later tonight!
Posted by: Soothsayer, very senile at January 12, 2020 05:03 PM (AfUFJ)

What are you going to do to that poor caterpillar?

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:04 PM (NWiLs)

190 I bought some red currants to put in scones. Now I'm thinking they would go really well in chicken salad.

Posted by: Ben Had at January 12, 2020 05:04 PM (yIBke)

191 Thanks for the chicken salad recipe. Sounds wonderful!
Posted by: Legally Sufficient at January 12, 2020 05:03 PM (fNFgo)
---------

You're welcome! I omitted the part about slicing your fingernail bed when chopping the celery and having to go to the ER because it wouldn't stop bleeding, but that part is optional anyway.

Posted by: bluebell at January 12, 2020 05:05 PM (/669Q)

192 Crap!! Power gas been blinking off and on for the last severalhours. Now it's off. Could care less about KC and Houston but definitely want to see the Hawks send a bunch of cheeseheads home curdled.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 05:05 PM (Aj7Zq)

193 If nothing else Chris Stiggal who came back to town is a big Chiefs fan.

Posted by: Skip at January 12, 2020 05:05 PM (ZCEU2)

194 I just turned on the TV.

Chiefs 28. Texans 24

Wow. That is a comeback.

Posted by: rd at January 12, 2020 05:06 PM (+0uDE)

195 Somehow our bodies know to prompt us to avoid malnutrition.
Posted by: Emmie at January 12, 2020 05:03 PM (87gB3)


Mine can't even remember what it did yesterday.

Posted by: hogmartin at January 12, 2020 05:06 PM (t+qrx)

196 I love home made roast chicken, and you can make it inexpensive by simply buying the whole-roaster on sale. Added benefit is how good the house smells. Hubby prefers homemade, too.

Posted by: Lizzy at January 12, 2020 05:06 PM (bDqIh)

197 Are these the same as the black beans you get in the store?


I really have no idea. I wanted to grow some black beans and that was what was available at Lowes.

Posted by: Grump928(C) at January 12, 2020 05:06 PM (yQpMk)

198 She pokes her nose out the door then asks if she has to.

Posted by: Northernlurker at January 12, 2020 04:49 PM (cdV5G)

My sister's Papillon, who lives north of you, has become incredibly efficient.

Posted by: Vendette at January 12, 2020 05:06 PM (pXNaM)

199 I lost my taste for rotisserie chicken a while back. Just got sick of it. Not chicken in general, just some flavor in those that started to repel me. Making chicken salad out of them is a really good idea, and might bring me back to them.
Posted by: Splunge at January 12, 2020 05:02 PM (dOV9E)
---------

I think the key is not getting them too often, so you won't get tired of them. I only get one about every other month or so, so we probably only have about 6 or so per year.

I have a friend who gets one every week when she goes to Costco. I couldn't do it, but I guess her kids don't mind.

Posted by: bluebell at January 12, 2020 05:06 PM (/669Q)

200 You're welcome! I omitted the part about slicing your fingernail bed when chopping the celery and having to go to the ER because it wouldn't stop bleeding, but that part is optional anyway.


Innocent blood adds a certain piquant flavor to the mixture.

Posted by: Grump928(C) at January 12, 2020 05:08 PM (yQpMk)

201 I love home made roast chicken, and you can make it inexpensive by simply buying the whole-roaster on sale. Added benefit is how good the house smells. Hubby prefers homemade, too.
Posted by: Lizzy at January 12, 2020 05:06 PM (bDqIh)
--------

I prefer homemade too, Lizzy. I only buy the rotisserie ones when I'm feeling lazy and don't feel like thinking about what to make for dinner.

Posted by: bluebell at January 12, 2020 05:08 PM (/669Q)

202 Chiefs score

Posted by: Moon Moon Blutarski at January 12, 2020 05:08 PM (VNfwt)

203 WeaselDog is a BIG FAN of the rotisserie pollo.

Posted by: Weasel at January 12, 2020 05:08 PM (P7DH9)

204 196
I love home made roast chicken, and you can make it inexpensive by
simply buying the whole-roaster on sale. Added benefit is how good the
house smells. Hubby prefers homemade, too.


Posted by: Lizzy


I do too, but it's hard to beat the $5 rotisserie chickens at the grocery store or Costco.

Posted by: pep at January 12, 2020 05:09 PM (T6t7i)

205 Wow. That is a comeback.

My poor heart

Posted by: Jewells45 at January 12, 2020 05:09 PM (dUJdY)

206
I would get the chuck roast because it is the most flavorful...lots of fat. The other ones are sort of generic meat.

Posted by: CharlieBrown'sDildo



Hmmm. Which Chuck?
The Boneless Chuck Pot Roast $5.49/lb, or
the Chuck Boneless Shoulder Pot Roast $3.49/lb?

My pics are telling me the BNLS Chuck Roast is the most expensive.

Posted by: Soothsayer, very senile at January 12, 2020 05:09 PM (AfUFJ)

207 KC with 34

Posted by: rd at January 12, 2020 05:10 PM (+0uDE)

208 Innocent blood adds a certain piquant flavor to the mixture.
Posted by: Grump928(C) at January 12, 2020 05:08 PM (yQpMk)
---------

Thankfully, no blood get anywhere near the food. It was one of those things where the second I did it, I threw down the knife and turned around. It hadn't started bleeding yet, but I sure knew it would. And it did. For hours. They wound up having to put a tourniquet on it. But it's all better now!

Posted by: bluebell at January 12, 2020 05:10 PM (/669Q)

209 The Boneless Chuck Pot Roast will be the easier to make tasty. It's the only kind that Mother928 could make, while Mrs928 can make all roasts work.

My mother was not a great cook.

Posted by: Grump928(C) at January 12, 2020 05:11 PM (yQpMk)

210 I'll be the contrarian but roasted chicken isn't roasted chicken unless there is herbs de Provance on it.

Posted by: Ben Had at January 12, 2020 05:11 PM (yIBke)

211 Hi bluebell! My chicken salad is simple too. A little mayo, a little Italian dressing, and a little chopped red onion.

Soothsayer--I agree with CBD. Get a nice big chuck roast and a simple pot roast recipe with taters, carrots, etc. and you can't go wrong.

Posted by: IrishEi at January 12, 2020 05:11 PM (sGotD)

212 >>I do too, but it's hard to beat the $5 rotisserie chickens at the grocery store or Costco.


Yeah, that's a good price. I try to get the whole chickens on sale - roast one and get one in the freezer.Either way, such an easy, versatile dinner.

Posted by: Lizzy at January 12, 2020 05:12 PM (bDqIh)

213
On these unusually warm days I've always wondered if bugs get fooled. Like if mosquitoes wake up and think it's time to go suck some blood, and then freeze to death.

Posted by: Soothsayer, very senile at January 12, 2020 05:12 PM (AfUFJ)

214 The Chiefs are currently covering a 9.5 spread. At one point it was Texans 33.5, Chiefs 0.

Posted by: jsg at January 12, 2020 05:12 PM (t+4uj)

215 I shit on your eggs your pork and your chili's, esse! Unless you grow your own, we're shittin on it! And sometimes we climb over your fence and shit in your garden, just because, pendejo!

Posted by: Juan Fecalisito at January 12, 2020 05:13 PM (orjBi)

216 It hadn't started bleeding yet, but I sure knew it would. And it did. For hours.


Obligatory: http://bit.ly/2R8W5Sa

Posted by: Grump928(C) at January 12, 2020 05:13 PM (yQpMk)

217 >>I'll be the contrarian but roasted chicken isn't roasted chicken unless there is herbs de Provance on it.


Yes! I do lemom rind, olive oil, kosher salt, pepper and then rosemary or herbs de Provence.

Posted by: Lizzy at January 12, 2020 05:13 PM (bDqIh)

218 208 Innocent blood adds a certain piquant flavor to the mixture.
Posted by: Grump928(C) at January 12, 2020 05:08 PM (yQpMk)
---------

Not to mention it's life-prolonging qualities.

*hic*

Posted by: Hillary! 2016, Who Will Never Be President of the United States at January 12, 2020 05:14 PM (1pcCe)

219 Already semi popped.

Chili has cocoa powder, cinnamon and fish sauce. It's a strange combo, but makes for an incredible taste profile.
I also used a mix of beef and ground Italian sausage.

Posted by: Nurse ratched at January 12, 2020 05:14 PM (PkVlr)

220 Did someone summon me?

Posted by: Herb of Provence at January 12, 2020 05:15 PM (1pcCe)

221 Obligatory: http://bit.ly/2R8W5Sa
Posted by: Grump928(C) at January 12, 2020 05:13 PM (yQpMk)
--------

Yes, yes, someone posted that for me the day it happened. I was waiting for my husband to get home to take me to the ER because I had to hold the ice on my finger with my other hand and was afraid to try to drive. So I was hanging around here getting lots of advice, as you can imagine.

Posted by: bluebell at January 12, 2020 05:15 PM (/669Q)

222 I remember when Bluebell cut herself.
The Horde went to DEFCON 3.

Posted by: Diogenes at January 12, 2020 05:15 PM (axyOa)

223 On these unusually warm days I've always wondered if bugs get fooled. Like if mosquitoes wake up and think it's time to go suck some blood, and then freeze to death.
Posted by: Soothsayer, very senile at January 12, 2020 05:12 PM (AfUFJ)
* * * *

According to the resident entomologist, the answer is: yes, they get fooled by warm weather snaps. But it always seems that some survive.

Posted by: Legally Sufficient at January 12, 2020 05:15 PM (fNFgo)

224 Lizzy, fistbump. You're not going to find that anywhere but home.

Posted by: Ben Had at January 12, 2020 05:15 PM (yIBke)

225 I remember when Bluebell cut herself.
The Horde went to DEFCON 3.
Posted by: Diogenes at January 12, 2020 05:15 PM (axyOa)
--------

You got that right.

Posted by: bluebell at January 12, 2020 05:16 PM (/669Q)

226 I started buying Costco rotisserie chickens, mostly because they are stupidly cheap. But they are good too!
Posted by: CharlieBrown'sDildo at January 12, 2020 05:00 PM (2ZAMX)

They really come in handy when you're making chicken chili.

I use the Neeley's recipe from the Food Network website. It's excellent.

Posted by: Donna&&&&V. at January 12, 2020 05:16 PM (d6Ksn)

227 169 I read Two Scoops is spending $10 MM on ads for the Superbowl

Posted by: Moon Moon Blutarski at January 12, 2020 04:55 PM (VNfwt)

Nope that's Bloomberg.
Posted by: NFL SJW at January 12, 2020 04:59 PM (NSFCQ)

------

A personal appearance by Orang Man Bad at the game would negate every dollar the midget spends.

Posted by: rd at January 12, 2020 05:16 PM (+0uDE)

228 225 I remember when Bluebell cut herself.
The Horde went to DEFCON 3.
Posted by: Diogenes at January 12, 2020 05:15 PM (axyOa)
--------

You got that right.
Posted by: bluebell at January 12, 2020 05:16 PM (/669Q)
--------
Was I helpful? 'Cause I usually try to be helpful.

Posted by: Weasel at January 12, 2020 05:17 PM (MVjcR)

229 Sir Roger Scruton has died. Have a drink to the memory of arguably the greatest conservative thinker of our time.

Posted by: Eeyore at January 12, 2020 05:17 PM (ZbwAu)

230
A personal appearance by Orang Man Bad at the game would negate every dollar the midget spends. 

Posted by: rd at January 1

Lol

Never happen.

Posted by: NFL SJW at January 12, 2020 05:17 PM (NSFCQ)

231 The Horde went to DEFCON 3.


An actual case where hot iron would have worked.

Posted by: Grump928(C) at January 12, 2020 05:17 PM (yQpMk)

232 Spent 3 + hours yesterday plowing and shoveling. Snowed another 12 inches last night. Shaping up to be a typical winter at the Sock Monkey ranch.
Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 04:05 PM (Aj7Zq)

My condolences. I know we are going to get it here soon too.

Posted by: rd at January 12, 2020 05:17 PM (+0uDE)

233
Can we get the Orange Supremes to sing at OrangeManBad's 2nd Inauguration party?

Posted by: naturalfake at January 12, 2020 05:17 PM (9X624)

234 >> So I was hanging around here getting lots of advice, as you can imagine.


Oh, right - it was similar to the advice given to Cannibal Bob, heh.

Posted by: Lizzy at January 12, 2020 05:18 PM (bDqIh)

235 So I was hanging around here getting lots of advice, as you can imagine.

How many times was "bone saw" mentioned?

Posted by: pep at January 12, 2020 05:19 PM (T6t7i)

236 Thankfully bluebell eschewed all advice before she needed a blood transfusion.

Posted by: Ben Had at January 12, 2020 05:20 PM (yIBke)

237 Oh, I missed bluebell's self-surgery. For Cannibal Bob I recommended immediate embalming.

Posted by: a Bandersnatch son gout at January 12, 2020 05:22 PM (gd9RK)

238 Soothsayer, I use a bottom round roast with a nice fat cap for crock pot pot roast, about 3-4 pounds. I place some red potatoes in the bottom of the crock pot, halved if large. Then I put in the meat, fat cap up. I use 1 cup warm water with one teaspoon of Better Than Bouillon Beef stirred to blend and poured over the meat. I add a few cloves of whole garlic, some coriander seed, mustard seed, black peppercorns, celery seed and some small peeled whole white onions for flavoring. I start the crock pot on high for about 1 hour. Then I take a couple of carrots cut in large pieces and quickly toss them into the crock pot. Put the lid back on and cook for 8 hours or so on low. Once done, removed the meat and veggies, discarding the garlic if you don't want it. Then I strain the broth; it is a wonderful au jus. For the meat, while still warm, I remove the fat and scrape off any seeds.

Sliced pot roast with potatoes, carrots and onions, with an au jus over the sliced meat. It's delish and I've made it quite a few times.

Posted by: RickZ at January 12, 2020 05:22 PM (Y8PSl)

239 An actual case where hot iron would have worked.
Posted by: Grump928(C) at January 12, 2020 05:17 PM (yQpMk)

I know. But then she'd of been bouncing from the kitchen to the ironing board, not getting anything done.

Posted by: Diogenes at January 12, 2020 05:23 PM (axyOa)

240 237 Oh, I missed bluebell's self-surgery. For Cannibal Bob I recommended immediate embalming.
Posted by: a Bandersnatch son gout at January 12, 2020 05:22 PM (gd9RK)
-------
It was more of a self-shivving.

Posted by: Weasel at January 12, 2020 05:23 PM (MVjcR)

241 'Cause I usually try to be helpful.

Posted by: Weasel at January 12, 2020 05:17 PM (MVjcR)

"Cauterize with the muzzle blast from a .458 Winchester Magnum" was helpful...for certain definitions of "helpful."

Posted by: CharlieBrown'sDildo at January 12, 2020 05:24 PM (2ZAMX)

242 Hot iron was mentioned quite a few times, but in the end the doctor decided to go with Superglue (I forget the real name for it). It worked great. I just couldn't get it wet for a while, and I had a big blobby dressing on the end of my finger for the shower, which lent it a dressy air.

Posted by: bluebell at January 12, 2020 05:24 PM (/669Q)

243
"Cauterize with the muzzle blast from a .458 Winchester Magnum" was helpful...for certain definitions of "helpful."

Posted by: CharlieBrown'sDildo at January 12, 2020 05:24 PM (2ZAMX)
-----
I swear it would have worked this time!!

Posted by: Weasel at January 12, 2020 05:24 PM (MVjcR)

244 Weasel are your pines pining for you?

Posted by: Ben Had at January 12, 2020 05:25 PM (yIBke)

245 So, unlike Epstein bluebell actually did shiv herself?

Posted by: a Bandersnatch son gout at January 12, 2020 05:25 PM (gd9RK)

246 So, unlike Epstein bluebell actually did shiv herself?
Posted by: a Bandersnatch son gout at January 12, 2020 05:25 PM (gd9RK)
-------

Yes, I actually did *hangs head*. I told you guys I'm not good at this shivving stuff.

Posted by: bluebell at January 12, 2020 05:26 PM (/669Q)

247 My condolences. I know we are going to get it here soon too.
Posted by: rd

Heh I like snow. Tough winters are often followed by people moving back to the Spokane area. Like my peace and quiet. That and I'm a tad anti social.

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 05:26 PM (Aj7Zq)

248 Got so enthusiastic reading about the frittatas that I just now ordered a little cast iron pan from Amazon. My first cast iron!

Posted by: skywch at January 12, 2020 05:27 PM (IWvy/)

249 244 Weasel are your pines pining for you?
Posted by: Ben Had at January 12, 2020 05:25 PM (yIBke)
------
Yep. Haven't been down since the Friday before Christmas. It's been raining and work has been pretty busy which is a bad combination for getting to the farm.

Posted by: Weasel at January 12, 2020 05:27 PM (MVjcR)

250 Oh, right - it was similar to the advice given to Cannibal Bob, heh.
Posted by: Lizzy at January 12, 2020 05:18 PM (bDqIh)

--------

Don't go sneering at Cannibal Bob. The man made his own shoe, you know.

Posted by: Cicero (@cicero) at January 12, 2020 05:27 PM (1pcCe)

251 I stumbled on a crock pot pot roast last year.

envelope of ranch dressing
envelope of italian dressing
envelope of brown gravy

4 cups of beef stock or broth.

cook 8 hours

I was better than I thought.

Posted by: Infidel at January 12, 2020 05:27 PM (MTxDQ)

252 Serious question: is there a city big enough for an NFL franchise where DJT wouldn't get booed off the field or pelted with batteries?

Posted by: Yudhishthira's Dice... EJEXIT: If Not Now, When? at January 12, 2020 05:28 PM (AFw0k)

253 40-24 Kansas City!!

Posted by: Jewells45 at January 12, 2020 05:28 PM (dUJdY)

254 Monumental collapse Houston!

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 05:28 PM (Aj7Zq)

255 40-24 Kansas City!!
Posted by: Jewells45 at January 12, 2020 05:28 PM (dUJdY)
---------
Get ready:

https://youtu.be/ACHPtToZApk

Posted by: bluebell at January 12, 2020 05:30 PM (/669Q)

256 Got so enthusiastic reading about the frittatas that I just now ordered a little cast iron pan from Amazon. My first cast iron!
Posted by: skywch

---

Congratulations but know your purchase is a gateway skillet.

I must have two dozen or so.

"Hi, I'm Tonypete. And I am a cast ironaholic."

Posted by: Tonypete at January 12, 2020 05:30 PM (Y4EXg)

257 Houston Texans fans must feel like Hillary voters did on election night.

Posted by: jsg at January 12, 2020 05:31 PM (t+4uj)

258 Is it Cisco or Sysco? Are you inviting us to eat servers instead of having servers serve us?

Posted by: Brio at January 12, 2020 05:31 PM (mK7EU)

259 Serious question: is there a city big enough for an NFL franchise where DJT wouldn't get booed off the field or pelted with batteries?
Posted by: Yudhishthira's Dice... EJEXIT: If Not Now, When? at January 12, 2020 05:28 PM (AFw0k)

-----------

DJT sucks energy from the hatred, not to mention the batteries.

Posted by: Cicero (@cicero) at January 12, 2020 05:31 PM (1pcCe)

260 Too funny bluebell.

Posted by: Infidel at January 12, 2020 05:31 PM (MTxDQ)

261 Get ready:

lmao!! Bluebell!!

Posted by: Jewells45 at January 12, 2020 05:31 PM (dUJdY)

262 >>Don't go sneering at Cannibal Bob. The man made his own shoe, you know.

No sneering here, I was just remembering the helpful - no, "helpful" - advice he got here, such as "amputate!" (It was a head injury) Injury threads rival the dating advice threads for sheer entertainment here. Just happy bluebell and Cannibal Bob survived!

Posted by: Lizzy at January 12, 2020 05:32 PM (bDqIh)

263 Frittata on the houseboat in Canada would work brilliantly. I'll make a note.

Posted by: Muad'dib at January 12, 2020 05:32 PM (MHHCZ)

264 Frittata on the houseboat in Canada would work brilliantly. I'll make a note.
Posted by: Muad'dib at January 12, 2020 05:32 PM (MHHCZ)
--------

Yes, be sure to let Sophia Loren know.

Posted by: bluebell at January 12, 2020 05:33 PM (/669Q)

265 Cisco is a tech company. Sysco is a food company. Dad retired from Sysco.

Posted by: Infidel at January 12, 2020 05:33 PM (MTxDQ)

266 253 40-24 Kansas City!!
Posted by: Jewells45 at January 12, 2020 05:28 PM (dUJdY)

Someone's fixin' to get nekkid...

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:33 PM (NWiLs)

267 Cisco is a tech company. Sysco is a food company. Dad retired from Sysco.
Posted by: Infidel at January 12, 2020 05:33 PM (MTxDQ)
--------

It's CBD. What are you gonna do? You might also notice he can't tell the difference between North Dakota and South Dakota.

Posted by: bluebell at January 12, 2020 05:34 PM (/669Q)

268 Sisco makes food technology.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:34 PM (NWiLs)

269 Got so enthusiastic reading about the frittatas that I just now ordered a little cast iron pan from Amazon. My first cast iron!

You're going to like it for a lot more than just fritattas...

Posted by: Bringer of Info at January 12, 2020 05:35 PM (7s3Gx)

270 someone is nekkid...

Posted by: krusty at January 12, 2020 05:36 PM (zGrBH)

271 That is true. Those NEsterners. Know nothing about the West. Of course, I don't know much about the NE.

Posted by: Infidel at January 12, 2020 05:36 PM (MTxDQ)

272 269 Got so enthusiastic reading about the frittatas that I just now ordered a little cast iron pan from Amazon. My first cast iron!

You're going to like it for a lot more than just fritattas...
Posted by: Bringer of Info at January 12, 2020 05:35 PM (7s3Gx)

-----------

Don't neglect its household defense applications either!

Posted by: Cicero (@cicero) at January 12, 2020 05:36 PM (1pcCe)

273 Not much comes from the NE except beers and queers.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:36 PM (NWiLs)

274 Congratulations but know your purchase is a gateway skillet.

I must have two dozen or so.

"Hi, I'm Tonypete. And I am a cast ironaholic."
Posted by: Tonypete at January 12, 2020 05:30 PM (Y4EXg)


Yup.

Start with cast iron, then soon you jump to Teflon. Next thing know your mainlining copper bottoms and scoring electrics.
It's an ugly descent into kitchen hell.

Posted by: Diogenes at January 12, 2020 05:37 PM (axyOa)

275 Got so enthusiastic reading about the frittatas that I just now ordered a little cast iron pan from Amazon. My first cast iron!


Don't forget to season it very well before the first use.

Posted by: Infidel at January 12, 2020 05:37 PM (MTxDQ)

276 I have one of those neat frittata pans that is a top and bottom pan so you can turn stuff over really easy.

Posted by: Ben Had at January 12, 2020 05:37 PM (yIBke)

277 Infidel, I don't know all that much about the West but we've traveled a lot out that way. We've visited both North and South Dakota (SD multiple times) so I feel entitled to poke fun at CBD. I mean someone's got to do it.

Posted by: bluebell at January 12, 2020 05:37 PM (/669Q)

278 Sisco makes food technology. - er - Systems Integration Specialists Company, Inc. (SISCO)

Posted by: Panhandler at January 12, 2020 05:37 PM (S/rwf)

279 274 Congratulations but know your purchase is a gateway skillet.

I must have two dozen or so.

"Hi, I'm Tonypete. And I am a cast ironaholic."
Posted by: Tonypete at January 12, 2020 05:30 PM (Y4EXg)


Yup.

Start with cast iron, then soon you jump to Teflon. Next thing know your mainlining copper bottoms and scoring electrics.
It's an ugly descent into kitchen hell.
Posted by: Diogenes at January 12, 2020 05:37 PM (axyOa)

So...you're pansexual.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:37 PM (NWiLs)

280 I use the Neeley's recipe from the Food Network website. It's excellent.

Posted by: Donna&&&&V. at January 12, 2020 05:16 PM (d6Ksn)

Are they still on FN? I thought I heard they divorced.

Posted by: Tami at January 12, 2020 05:38 PM (cF8AT)

281 Shit Texans gonna score.

Posted by: Jewells45 at January 12, 2020 05:38 PM (dUJdY)

282 Don't forget to season it very well before the first use.
Posted by: Infidel

---

Salt and pepper ought to do it with a pinch of cayenne.

Posted by: Tonypete at January 12, 2020 05:39 PM (Y4EXg)

283 My pal PDT just sent me an email telling me that he has purchased a 60 second ad for the Superbowl. I really, really hope it's this one.

https://preview.tinyurl.com/sc8lbge

Don't miss it; it's awesome.

Posted by: IrishEi at January 12, 2020 05:39 PM (sGotD)

284 Yup.

Start with cast iron, then soon you jump to Teflon. Next thing know your mainlining copper bottoms and scoring electrics.
It's an ugly descent into kitchen hell.
Posted by: Diogenes at January 12, 2020 05:37 PM (axyOa)

-----------

When you find yourself spending entire days at cookware demonstrations at the State Fair, for Gods sake don't be afraid to seek help.

Posted by: Cicero (@cicero) at January 12, 2020 05:39 PM (1pcCe)

285 And you are certainly up to the task bluebell.

Posted by: Infidel at January 12, 2020 05:39 PM (MTxDQ)

286 Skwch, to season that pan, scrub it out with Dawn or some other grease cutting soap, then get it well rinsed and put it on the stove and bake about -15 slices of bacon to crispy in it. Alternately cut the bacon up, and put the bacon in the pan, and bake the bacon in the pan at 400F for 20 minutes. Then turn off the oven and letc it còolooks for another 10 minutes, and take out the crispies and save bacon fat in a jar or a can, and wipe the pan clean with a paper tòwel.

Now, just use it and scrape and wipe it clean from then on. Only wash it if you burn stuff on.

It is not a tragic waste of bacon if it is for seasoning a pan.

Posted by: Kindltot at January 12, 2020 05:40 PM (pvg5V)

287 Don't neglect its household defense applications either!

As Alton Brown says, always use a multitasker if you can...

Posted by: Bringer of Info at January 12, 2020 05:41 PM (7s3Gx)

288 Here's how you can snack if you're a bachelor and no one is looking.

I'm dropping the baby carrots into the blue cheese dressing jar and fishing them out with chopsticks.

Posted by: a Bandersnatch son gout at January 12, 2020 05:42 PM (gd9RK)

289 Cisco Kid was a friend of mine

Posted by: Truck Monkey at January 12, 2020 05:42 PM (flINI)

290 I'm dropping the baby carrots into the blue cheese dressing jar and fishing them out with chopsticks.
Posted by: a Bandersnatch son gout at January 12, 2020 05:42 PM (gd9RK)

--------

That's disgusting.

Posted by: Cicero (@cicero) at January 12, 2020 05:42 PM (1pcCe)

291 Don't neglect its household defense applications either!
Posted by: Cicero (@cicero) at January 12, 2020 05:36 PM (1pcCe)

Slap cast iron on it.

Posted by: jsg at January 12, 2020 05:43 PM (t+4uj)

292 Posted by: Brio at January 12, 2020 05:31 PM (mK7EU)

Oh...hell!

Nice catch!

Posted by: CharlieBrown'sDildo at January 12, 2020 05:43 PM (2ZAMX)

293 I'm dropping the baby carrots into the blue cheese dressing jar and fishing them out with chopsticks.
Posted by: a Bandersnatch

----

Why not your fingers you elitest!

Posted by: Tonypete at January 12, 2020 05:43 PM (Y4EXg)

294 OT:

The Rise of SkyWalker has fallen out of number the one spot, pulling together all of the info I can, the final movie will finish at around 550 million, taken together with production costs, re-shoots, and advertising, the entire triliogy plus two spin off films will make a paper profit in the US of just under 400 million.
They paid 4.5 billion dollars for the rights.


A large number of people need to be fired for this debacle.

Posted by: Larry Vaughn at January 12, 2020 05:43 PM (gxVQS)

295 Posted by: IrishEi at January 12, 2020 05:39 PM (sGotD)

Okay, that was good. Brad Parscal is brilliant.

Posted by: Infidel at January 12, 2020 05:44 PM (MTxDQ)

296 >Here's how you can snack if you're a bachelor and no one is looking.


1 pour the can of chili INTO the big bag of fritos
2 enjoy

Posted by: DB at January 12, 2020 05:44 PM (iTXRQ)

297 Lodge cast iron comes pre-seasoned.

Posted by: IrishEi at January 12, 2020 05:45 PM (sGotD)

298 251 I stumbled on a crock pot pot roast last year.

envelope of ranch dressing
envelope of italian dressing
envelope of brown gravy

4 cups of beef stock or broth.

cook 8 hours

I was better than I thought.

Posted by: Infidel at January 12, 2020 05:27 PM (MTxDQ)

If you want a thick gravy try one pkg. onion soup mix, 2 cans cream of mushroom soup (I used roasted garlic cream of mushroom soup) and 1 1/2 cup water. Add whatever else you want, potatoes, carrots, etc.

(I have to make it with chicken though.)

Posted by: Tami at January 12, 2020 05:45 PM (cF8AT)

299 "Is it Cisco or Sysco"



My mom used Cisco for frying.

Posted by: lowandslow at January 12, 2020 05:45 PM (4thlk)

300 The grossest thing about group dining in China is having all these dishes on a lazy Susan on the table, and all the diners going plate-to-mouth with the shared entrees.

Yecchhhh.

Posted by: Cicero (@cicero) at January 12, 2020 05:45 PM (1pcCe)

301 I desire the induction cooker. Now we are cooking with hysteresis!

Posted by: Kindltot at January 12, 2020 05:46 PM (pvg5V)

302 Sigh....Kelce.

If only seattle could discover the role of a big tight end.
Well, one on a football field anyway.

Posted by: Diogenes at January 12, 2020 05:46 PM (axyOa)

303 302 Sigh....Kelce.

If only seattle could discover the role of a big tight end.

Hello, nurse !

Posted by: Shep ! at January 12, 2020 05:47 PM (t+4uj)

304 Crisco Kid....was a friend of mine..

Posted by: Village Idiot's Apprentice at January 12, 2020 05:47 PM (tT0V4)

305 Okay, that was good. Brad Parscal is brilliant.
Posted by: Infidel at January 12, 2020 05:44 PM (MTxDQ)
~~~~~

Isn't it?! Every time I watch it, I find something that I missed, like Hillary in the swamp, and the Wall Street Bull's manly bits swinging with the beat.

Posted by: IrishEi at January 12, 2020 05:47 PM (sGotD)

306 A large number of people need to be fired for this debacle.
Posted by: Larry Vaughn at January 12, 2020 05:43 PM (gxVQS)


This, and a whole bunch of bothans should die for it too.

Posted by: hogmartin at January 12, 2020 05:47 PM (t+qrx)

307 1 pour the can of chili INTO the big bag of fritos
2 enjoy



What do you do when no one is looking would be a good food thread.

Posted by: a Bandersnatch son gout at January 12, 2020 05:47 PM (gd9RK)

308
If you want a thick gravy try one pkg. onion soup mix, 2 cans cream of mushroom soup (I used roasted garlic cream of mushroom soup) and 1 1/2 cup water. Add whatever else you want, potatoes, carrots, etc.

(I have to make it with chicken though.)
Posted by: Tami at January 12, 2020 05:45 PM (cF8AT)

Sounds yummy.

Posted by: Infidel at January 12, 2020 05:48 PM (MTxDQ)

309 Now Meg and Harry want to live in LA. I hope the queen kicks them out with nothing. Maybe prosecutes them for blackmail now they are threatening a tell all. I called it, she should make him the Prince of Bel Air.

Posted by: CN at January 12, 2020 05:48 PM (5wOoy)

310 So the Instant Pot 8 qt Ultramarines arrives tomorrow.

Any suggestions for a first effort?

Posted by: Village Idiot's Apprentice at January 12, 2020 05:48 PM (tT0V4)

311 Heh, KC scored again.

Posted by: Infidel at January 12, 2020 05:48 PM (MTxDQ)

312 Hey! What's this with KC doing my Lambeau Leap?!!!!

Posted by: IrishEi at January 12, 2020 05:48 PM (sGotD)

313 Don't miss it; it's awesome.
Posted by: IrishEi at January 12, 2020 05:39 PM (sGotD)
--------

It really is! "Goodbye, Hillary! Bye."

Posted by: bluebell at January 12, 2020 05:48 PM (/669Q)

314 This, and a whole bunch of bothans should die for it too.
Posted by: hogmartin at January 12, 2020 05:47 PM (t+qrx)

----------

Hey, what about these fucking plans, man?

Posted by: Many Bothans at January 12, 2020 05:48 PM (1pcCe)

315 Pork was different back in James Beard's day.
It was before it became "the other white meat". Cooking methods can certainly produce great results these days, but I believe it was much more forgiving when it wasn't so lean.
Or, if you are wealthy you can order well marbled Berkshire hog roasts at $100 per roast!

Posted by: Chi-Town Jerry at January 12, 2020 05:49 PM (CjFDo)

316 48-31 Chiefs!

Posted by: Jewells45 at January 12, 2020 05:49 PM (dUJdY)

317 Anybody disgusted by the idea of this Piccard movie?

Posted by: CN at January 12, 2020 05:49 PM (5wOoy)

318 Thanks for all the advice (facetious and otherwise!) I did get the 8-inch Lodge preseasoned. But if I do get addicted, I might start haunting thrift stores, and then use the methods suggested if I find some bigger ones.

Posted by: skywch at January 12, 2020 05:49 PM (IWvy/)

319 309 Now Meg and Harry want to live in LA. I hope the queen kicks them out with nothing. Maybe prosecutes them for blackmail now they are threatening a tell all. I called it, she should make him the Prince of Bel Air.
Posted by: CN at January 12, 2020 05:48 PM (5wOoy)

In west Buckinghamshire born and raised
On the polo-playing field I spent most of my days
Then a yacht girl ho who was up to no good
Started makin' trouble in the neighborhood

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:49 PM (NWiLs)

320 Hey, what about these fucking plans, man?
Posted by: Many Bothans at January 12, 2020 05:48 PM (1pcCe)


I swear I can't send bothans to pick up the dry cleaning without a pile of them dying.

Posted by: hogmartin at January 12, 2020 05:49 PM (t+qrx)

321 Willowed from last night


This year is the furthest Tony Romo has ever made it in the playoffs.
Posted by: jsg

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 05:50 PM (Aj7Zq)

322 Chiefs have scored on 7 consecutive drives.

Posted by: jsg at January 12, 2020 05:50 PM (t+4uj)

323 Just Ultra... no Marines.

F'n Otter-Cucumber.

Posted by: Village Idiot's Apprentice at January 12, 2020 05:50 PM (tT0V4)

324 Chicken wings and French fries for dinner
Easy and awesome!

Posted by: Cheribebe at January 12, 2020 05:50 PM (a4qVe)

325 carrots

Posted by: That irredeemable guy who always says carrots... at January 12, 2020 05:50 PM (EgshT)

326 The grossest thing about group dining in China is having all these dishes on a lazy Susan on the table, and all the diners going plate-to-mouth with the shared entrees.

Yecchhhh.
Posted by: Cicero

---

I was once in a restaurant where a group of old Chinese ladies absolutely destroyed a whole, cooked chicken - yes, even the feet, presented on the lazy Susan.

It was, by far, the most brutal thing I've ever witnessed.

Posted by: Tonypete at January 12, 2020 05:50 PM (Y4EXg)

327 321 Willowed from last night


This year is the furthest Tony Romo has ever made it in the playoffs.
Posted by: jsg
Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 05:50 PM (Aj7Zq)

*fistbump*

Posted by: jsg at January 12, 2020 05:50 PM (t+4uj)

328 312; no imagination at all.

Posted by: chavez the hugo at January 12, 2020 05:51 PM (KP5rU)

329 I prefer the rotisserie chicken from Sam's over Costco. They quit using much salt at Costco and I like salt. Otherwise, I think the seasoning on the Sam's chickens is just slightly better. I use to get them all the time but now only about once every 4-6 weeks. They are good to use to make chicken pot pie too.

Posted by: lin-duh at January 12, 2020 05:51 PM (UUBmN)

330 283 My pal PDT just sent me an email telling me that he has purchased a 60 second ad for the Superbowl. I really, really hope it's this one.

https://preview.tinyurl.com/sc8lbge

Don't miss it; it's awesome.

Posted by: IrishEi at January 12, 2020 05:39 PM (sGotD)

I think that was done by Carpe Donktum. He did the original one of that.

But now that I see the end of it there's a @som3thingwicked tag.

Posted by: Tami at January 12, 2020 05:51 PM (cF8AT)

331 Any suggestions for a first effort?

Posted by: Village Idiot's Apprentice at January 12, 2020 05:48 PM (tT0V4)

Grilled rib steak on a bed of cipollini onions and French green beans.

Posted by: CharlieBrown'sDildo at January 12, 2020 05:51 PM (2ZAMX)

332 Here's how you can snack if you're a bachelor and no one is looking.



I'm dropping the baby carrots into the blue cheese dressing jar and fishing them out with chopsticks.

Posted by: a Bandersnatch son gout at January 12, 2020 05:42 PM (gd9RK)


After Martha Stewart showed up on the Food Network's Chopped show and used chopsticks for almost everything, judge Geoffrey Zakarian started using chopsticks for everything, including ice cream and a Floating Island.

Posted by: Vendette at January 12, 2020 05:52 PM (pXNaM)

333 Food thread!

Yes...pork is an amazing meat. Made some beautiful bone-in country style ribs last night.

Currently, my first sous vide experiment is under way with some chicken thighs.

Posted by: RedMindBlueState at January 12, 2020 05:52 PM (rBtIz)

334 Stick a fork in them, the Texans are done.

Posted by: Skip at January 12, 2020 05:52 PM (ZCEU2)

335 it turns out the cast iron skillet I inherited from my mom is (was) made by a company called Griswold

has a diamond shaped stamp on the underside

Posted by: DB at January 12, 2020 05:53 PM (iTXRQ)

336 watching tube videos. fuck the nfl.

Posted by: chavez the hugo at January 12, 2020 05:53 PM (KP5rU)

337 Rotisserie chicken is great for chicken enchiladas as well as any chicken casserole dishe

Posted by: Cheribebe at January 12, 2020 05:53 PM (a4qVe)

338 Irish, I just caught the part with bammy say magic wand and Trump has a magic wand.

Posted by: Infidel at January 12, 2020 05:53 PM (MTxDQ)

339 334: Looks that way

Posted by: CN at January 12, 2020 05:53 PM (5wOoy)

340 318 Thanks for all the advice (facetious and otherwise!) I did get the 8-inch Lodge preseasoned. But if I do get addicted, I might start haunting thrift stores, and then use the methods suggested if I find some bigger ones.

Posted by: skywch at January 12, 2020 05:49 PM (IWvy/)

You can often find them at TJ's and Marshall's too.

Posted by: Tami at January 12, 2020 05:54 PM (cF8AT)

341 Pretty sure I saw a mosquito in the house yesterday. But with 60 degree temps and 4" of rain it is to be expected. Sick of damn stink bugs in my house. When it warms up they crawl out of their hiding places.

Posted by: Mrs. Leggy at January 12, 2020 05:54 PM (Vf4Y7)

342 IMO Chopsticks are actually superior for eating finger food-type stuff than actual, you know, fingers.

Posted by: Cicero (@cicero) at January 12, 2020 05:54 PM (1pcCe)

343 all the diners going plate-to-mouth with the shared entrees.


This germ thing is weird. Oh, I can't sip that from your glass. Did you double dip that tostito?

But the minute two people realize that they're each sexually attracted to the other they'll stick their tongues down each other's throats.

Posted by: a Bandersnatch son gout at January 12, 2020 05:54 PM (gd9RK)

344 Heard on Friday except here pork is the most widely consumed meat product. Chicken here beats it out.

Posted by: Skip at January 12, 2020 05:54 PM (ZCEU2)

345 319: Love it!

Posted by: CN at January 12, 2020 05:54 PM (5wOoy)

346 Thanks for all the advice (facetious and otherwise!) I did get the 8-inch Lodge preseasoned. But if I do get addicted, I might start haunting thrift stores, and then use the methods suggested if I find some bigger ones.
Posted by: skywch

---

After the bug bites you badly, you'll only pick up Griswolds, Wagners and such.

No matter how rusted. Normally, they can be saved.

Posted by: Tonypete at January 12, 2020 05:54 PM (Y4EXg)

347 Currently, my first sous vide experiment is under way with some chicken thighs. 

Posted by: RedMindBlueState at January 12, 2020 05:52 PM (rBtIz)

I did some last week at 160 degrees, and it wasn't quite high enough.

Posted by: CharlieBrown'sDildo at January 12, 2020 05:54 PM (2ZAMX)

348 KBPI played this not long before the Chefs started to rally:
https://preview.tinyurl.com/tt8spj4

I'm checking out the menu Bander mentioned, and I'm jealous:
https://riegelsvilleinn.com/ menu/brunch/

Posted by: Helena Handbakset at January 12, 2020 05:54 PM (0ReGO)

349 I made a crustless quiche with spinach and shallots, it was super easy and very good. I use olive oil in making the frittata 'cause that's what mom used. She'd make them with asparagus in the spring, sometimes spinach or cheese. She'd wait til it was almost done in the oven, then invert the pan onto an ovenproof plate, cook it maybe 5 minutes more, then serve it on that plate.

Posted by: kallisto at January 12, 2020 05:54 PM (aS7LQ)

350 342 IMO Chopsticks are actually superior for eating finger food-type stuff than actual, you know, fingers.
Posted by: Cicero (@cicero) at January 12, 2020 05:54 PM (1pcCe)

Actual fingers should be held in the hands so you can nibble the meat off.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:54 PM (NWiLs)

351 Hars and Megs better hope the queen doesn't ask for volunteers to go burn cookies on their lawn monthly.

Some Bastards would think it was fun

Posted by: Kindltot at January 12, 2020 05:55 PM (pvg5V)

352 335 it turns out the cast iron skillet I inherited from my mom is (was) made by a company called Griswold

has a diamond shaped stamp on the underside
Posted by: DB at January 12, 2020 05:53 PM (iTXRQ)

-----------
On the open market, a cast iron skillet of this vintage should bring you upwards of $8.00.

Posted by: Antiques Roadshow at January 12, 2020 05:55 PM (1pcCe)

353 I think that was done by Carpe Donktum. He did the original one of that.
But now that I see the end of it there's a @som3thingwicked tag.
Posted by: Tami at January 12, 2020 05:51 PM (cF8AT)
~~~~~

Carpe's name appears briefly early on in the video on a flashing sign saying "Carpe Donktum was here."

Maybe it was a collaboration?

Posted by: IrishEi at January 12, 2020 05:55 PM (sGotD)

354 "Grilled rib steak on a bed of cipollini onions and French green beans. "

In a Quickie-pot?

I know nothing of these devices, other than Mrs VIA wanted one.

And this one does that Swiss-Video low temp submerged cooking.

Posted by: Village Idiot's Apprentice at January 12, 2020 05:56 PM (tT0V4)

355 Stuck my dick in crazy and the Queen got scared
She said "I'm sending you and that strumpet to live in Bel Air"

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 05:56 PM (NWiLs)

356 Sous vide screams salmonella. Vegetables. Fish maybe. But chicken ? I don't thinks so.

Posted by: runner at January 12, 2020 05:57 PM (zr5Kq)

357 355: brings tears to the eyes

Posted by: CN at January 12, 2020 05:58 PM (5wOoy)

358 Don't miss it; it's awesome.
Posted by: IrishEi at January 12, 2020 05:39 PM (sGotD)
* * * *

Awesome!

Posted by: Legally Sufficient at January 12, 2020 05:58 PM (fNFgo)

359 Carpe's name appears briefly early on in the video on a flashing sign saying "Carpe Donktum was here."

Maybe it was a collaboration?
Posted by: IrishEi at January 12, 2020 05:55 PM (sGotD)

Yeah, could be.

Posted by: Tami at January 12, 2020 05:58 PM (cF8AT)

360 WOuld you eat raw chicken ? No. So no sous vide for chicken.

Posted by: runner, food theorist at January 12, 2020 05:59 PM (zr5Kq)

361 360 WOuld you eat raw chicken ?


-----------

Is this a bet?

Posted by: Cicero (@cicero) at January 12, 2020 06:00 PM (1pcCe)

362 Stuck my dick in crazy and the Queen got scared

She said "I'm sending you and that strumpet to live in Bel Air"


As England's first duchess of color, I find that rayciss.

Posted by: Muggles Merkin at January 12, 2020 06:00 PM (EgshT)

363 Sous vide screams salmonella. Vegetables. Fish maybe. But chicken ? I don't thinks so.
Posted by: runner at January 12, 2020 05:57 PM (zr5Kq)


That's not how it works, though.

Posted by: hogmartin at January 12, 2020 06:01 PM (t+qrx)

364 WOuld you eat raw chicken ? No. So no sous vide for chicken.

Posted by: runner, food theorist at January 12, 2020 05:59 PM


Cooking it to the recommended temp then crisping the skin. How is that raw?

Posted by: RedMindBlueState at January 12, 2020 06:01 PM (rBtIz)

365 WOuld you eat raw chicken ?



Growing up, salmonella was considered a cleansing.

Posted by: Grump928(C) at January 12, 2020 06:02 PM (yQpMk)

366 In a Quickie-pot?



I know nothing of these devices, other than Mrs VIA wanted one.



And this one does that Swiss-Video low temp submerged cooking.

Posted by: Village Idiot's Apprentice at January 12, 2020 05:56 PM (tT0V4)

Sous-vide?

Sous-vide is actually really useful; you can't overcook whatever you're making.


*Waves*

Posted by: Vendette at January 12, 2020 06:02 PM (pXNaM)

367 I prefer the rotisserie chicken from Sam's over
Costco. They quit using much salt at Costco and I like salt. Otherwise, I
think the seasoning on the Sam's chickens is just slightly better. I
use to get them all the time but now only about once every 4-6 weeks.
They are good to use to make chicken pot pie too.

Posted by: lin-duh at January 12, 2020 05:51 PM (UUBmN)


Actually, now that I'm a bachelor again I've gotten the Costco chickens frequently, hard to beat $5 for dinners and sandwiches for a week. The problem with Costco isn't that they quit using salt, it's that they're not consistent at all on the brining.

The longer they can brine the tastier and moister the breast meat as well. I think it's the luck of the draw - which is a shame. At any rate, shove a few carcasses in the pressure cooker and add as much salt as you like for broth.

Maybe I'm stating the obvious, after I watch people examining all the chickens trying to determine which is the biggest. It's easy. Look for the ones that are pressed up against the top of the lid. The more chicken making contact with the lid the better! Takes me all of 3 seconds to find the best one. Also, they actually will discount the chicken if it doesn't pass the weight - there's a code they get at the register. One day I was buying and they were all sad little fryers. I think it was $4.65 at the register.

Posted by: clutch cargo at January 12, 2020 06:02 PM (Z1ykJ)

368
That's not how it works, though.
Posted by: hogmartin at January 12, 2020 06:01 PM (t+qrx)

How does it work ?

Posted by: runner, food theorist at January 12, 2020 06:02 PM (zr5Kq)

369 We were too poor to catch salmonella.

Salmonella caught us.

Posted by: jsg at January 12, 2020 06:03 PM (t+4uj)

370 I can eat 50 raw chickens.

Posted by: Cool Hand Luke at January 12, 2020 06:03 PM (1pcCe)

371 Sous vide, so you can cook something for 10 hours and then cook it again.

Posted by: Ben Had at January 12, 2020 06:03 PM (yIBke)

372 Irish, I just caught the part with bammy say magic wand and Trump has a magic wand.
Posted by: Infidel at January 12, 2020 05:53 PM (MTxDQ)
~~~~~

A tiny Dick Blumenthal dressed in fatigues, Beto as a furry, and little Jimmy Acosta dressed as Underdog running after him, "Mr. President! Mr. President!"

I can't stop laughing.

Posted by: IrishEi at January 12, 2020 06:03 PM (sGotD)

373 Is this a bet?
Posted by: Cicero (@cicero) at January 12, 2020 06:00 PM (1pcCe)

Bet you won't eat raw chicken !

Posted by: runner, food theorist at January 12, 2020 06:04 PM (zr5Kq)

374 In many parts of the world, salmonella is a delicacy.

Posted by: Weasel at January 12, 2020 06:04 PM (MVjcR)

375 Salmonella keeps the e.coli in check.

Posted by: Grump928(C) at January 12, 2020 06:04 PM (yQpMk)

376 How does it work ?

Posted by: runner, food theorist at January 12, 2020 06:02 PM (zr5Kq)


Gets what you're cooking up to the temp you want and holds it there.

Restaurants use it a lot. For meats they'll sous-vide and then throw it on a grill or a pan to finish.

Posted by: Vendette at January 12, 2020 06:04 PM (pXNaM)

377 Had a GF that both worried about double let dipping chips in salsa and was OK with snogging.

I never asked the difference. She was a lab tech. Lab techs are odd to begin with.

Posted by: Kindltot at January 12, 2020 06:05 PM (pvg5V)

378 How does it work ?
Posted by: runner, food theorist at January 12, 2020 06:02 PM (zr5Kq)


Any given Moron who actually took classes in this kind of thing can give a better explanation than I can, but here goes: it's not meeting a specific temperature that matters, it's a probability that a bacterium could survive at a temperature for a time. So 110° for 45 minutes is equivalent to 160° for thirty seconds, so long as only 0.3% of bacteria can survive it.

I made these numbers up, but the principle is the same.

Posted by: hogmartin at January 12, 2020 06:05 PM (t+qrx)

379 How does it work ?

Posted by: runner, food theorist at January 12, 2020 06:02 PM


Food gets vacuum sealed in a bag.

Bag goes into a water bath with the circulator/heating element.

You set it to the desired done temp, then let it go. Then you can take it out and sear.

The advantage is that the food will never get over the perfect cooking temperature, unlike when you cook food in an environment hotter than the desired finished temp.

Posted by: RedMindBlueState at January 12, 2020 06:05 PM (rBtIz)

380 Did I tell you guys about making pinto beans?

Posted by: Weasel at January 12, 2020 06:05 PM (MVjcR)

381 Hey everybody. Thanks for the great recipe links CBD!

Funny you bring up chili as I haven't made a pot of Carroll Shelby's in a while and I want to tonight. I'm thinking chili would be a great topping for a nice salmon filet sometime.

Also, I recently learned the joy of baking filets in the oven. So easy and quick, especially when the butcher's already removed the skin for you. A week ago I made just this with one of Rick Bayless' Frontera marinades, the Honey Chipotle, and it was de-lish. I think I might actually be able to make my Atkins-style diet stick this time. I'm also having some luck seriously reducing the sodas.

Posted by: qdpsteve at January 12, 2020 06:06 PM (L2ZTs)

382 380 Did I tell you guys about making pinto beans?
Posted by: Weasel at January 12, 2020 06:05 PM (MVjcR)

I think you boys have had enough!

Posted by: Taggart at January 12, 2020 06:06 PM (NWiLs)

383 Gets what you're cooking up to the temp you want and holds it there.

Restaurants use it a lot. For meats they'll sous-vide and then throw it on a grill or a pan to finish.
Posted by: Vendette at January 12, 2020 06:04 PM (pXNaM)


Exactly. They cook it at the end. After playing with it.

Posted by: runner, food theorist at January 12, 2020 06:07 PM (zr5Kq)

384 Did I tell you guys about making pinto beans?

Posted by: Weasel at January 12, 2020 06:05 PM


Why pinto?

Posted by: RedMindBlueState at January 12, 2020 06:07 PM (rBtIz)

385 Fun food fact from qdpsteve: pinto beans contain absolute NO pieces or parts of the original Ford Pinto.

Posted by: qdpsteve at January 12, 2020 06:07 PM (L2ZTs)

386 KC 51 - HOU 31.

Posted by: IrishEi at January 12, 2020 06:08 PM (sGotD)

387 Why pinto?


BECAUSE YOU GOT SPOTS ON YOUR DICK!

Posted by: Bluto at January 12, 2020 06:08 PM (yQpMk)

388 384 Did I tell you guys about making pinto beans?

Posted by: Weasel at January 12, 2020 06:05 PM

Why pinto?
Posted by: RedMindBlueState at January 12, 2020 06:07 PM (rBtIz)
-------
Mostly because that's what my grandma made. Change is bad.

Posted by: Weasel at January 12, 2020 06:08 PM (MVjcR)

389 Hi Vendette..


Mrs VIA says Hi!

I will want to try the Sous Vid stuff at some point.

Posted by: Village Idiot's Apprentice at January 12, 2020 06:08 PM (tT0V4)

390 Yes, little jimmy. heh.

Posted by: Infidel at January 12, 2020 06:08 PM (MTxDQ)

391 385 Fun food fact from qdpsteve: pinto beans contain absolute NO pieces or parts of the original Ford Pinto.
Posted by: qdpsteve at January 12, 2020 06:07 PM (L2ZTs)

Both turn explosive, however.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:08 PM (NWiLs)

392 I'm sous viding right now. I made steaks last night and my son didn't want his. I'm reheating it with the Joule so it won't get tough and overcooked with any other method. Sous Vide also yields moist and tender chicken that is not tough and dried out.

Posted by: lin-duh at January 12, 2020 06:09 PM (UUBmN)

393 Chopsticks are also great for eating salad. Discovered that when the eatery downstairs offered an Asian salad and tossed in some round chopsticks. Worked like a charm!

Posted by: Legally Sufficient at January 12, 2020 06:09 PM (fNFgo)

394 Insom, true. Both will cause your rear end to erupt in flames under certain circumstances.

Posted by: qdpsteve at January 12, 2020 06:09 PM (L2ZTs)

395 Hey, CBD! Re: those Bison burgers; the perfect cure for dry BBs is bacon. Mix a couple of finely diced bacon strips into your ground Bison burgers. Viola! Dryness is gone and so is the lean meat so called advantage. You're welcome.

Posted by: Rocky Lombo's Pancreaus at January 12, 2020 06:10 PM (zz7LA)

396 The USDA says 160° because that will kill enough bacteria that you only have to hit the temperature, and they assume you can't be trusted to maintain a temperature. If you an do 146.3° for 72 minutes steady (i.e. you have a decent immersion circulator), then you'll kill the same number of bacteria.

Again, don't use these numbers because I'm making them up.

The point is you don't have to overcook it to make it safe if you can hold it at a lower temperature for long enough to make it just as inhospitable.

Posted by: hogmartin at January 12, 2020 06:10 PM (t+qrx)

397 Guess this is sort of food related. I was at work last week crunching on a candy cane and shattered one of my crowns. I'm thinking that's workers comp.

Posted by: Weasel at January 12, 2020 06:10 PM (MVjcR)

398 But the minute two people realize that they're each sexually attracted to the other they'll stick their tongues down each other's throats.
Posted by: a Bandersnatch son gout at January 12, 2020 05:54 PM (gd9RK)
* * * *

That's different. Because.

Posted by: Legally Sufficient at January 12, 2020 06:10 PM (fNFgo)

399 397 Guess this is sort of food related. I was at work last week crunching on a candy cane and shattered one of my crowns. I'm thinking that's workers comp.
Posted by: Weasel at January 12, 2020 06:10 PM (MVjcR)

Not likely, unless your job is candy cane taste tester.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:11 PM (NWiLs)

400 What hogmartin said about the sous vide...

Posted by: lin-duh at January 12, 2020 06:11 PM (UUBmN)

401 What hogmartin said about the sous vide...


Posted by: lin-duh at January 12, 2020 06:11 PM


Yeah. What they said.

Posted by: RedMindBlueState at January 12, 2020 06:11 PM (rBtIz)

402 Not likely, unless your job is candy cane taste tester.
Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:11 PM (NWiLs)
-------

Oh great, just blow his cover why don't you.

Posted by: bluebell at January 12, 2020 06:12 PM (/669Q)

403 The NFL is well on the way to accomplishing their goal: basketball on grass.

Posted by: Al Crapton at January 12, 2020 06:12 PM (GlmxK)

404 Fun food fact from qdpsteve: pinto beans contain absolute NO pieces or parts of the original Ford Pinto.
Posted by: qdpsteve

---

If that is so, then why the widespread use of Fordilizer on farms?

Don't tell me it's to ensure a bumper crop.

Posted by: Tonypete at January 12, 2020 06:12 PM (Y4EXg)

405 Again, don't use these numbers because I'm making them up.
Posted by: hogmartin at January 12, 2020 06:10 PM (t+qrx)
------
Do you also do climate change modeling?

Posted by: Weasel at January 12, 2020 06:12 PM (MVjcR)

406 Posted by: Rocky Lombo's Pancreaus at January 12, 2020 06:10 PM (zz7LA)

That's a cure for pretty much everything!

Posted by: CharlieBrown'sDildo at January 12, 2020 06:12 PM (2ZAMX)

407 Tonypete's on tonight!! :-)

Posted by: qdpsteve at January 12, 2020 06:12 PM (L2ZTs)

408 Not likely, unless your job is candy cane taste tester.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:11 PM (NWiLs)

-------



Oh great, just blow his cover why don't you.



Posted by: bluebell at January 12, 2020 06:12 PM


Wait...Weasel works for Santa?

Posted by: RedMindBlueState at January 12, 2020 06:12 PM (rBtIz)

409 it's not meeting a specific temperature that matters, it's a probability that a bacterium could survive at a temperature for a time. So 110° for 45 minutes is equivalent to 160° for thirty seconds, so long as only 0.3% of bacteria can survive it.

....

Correct.

How you choose to kill pathogens greatly effects the taste of the finished product as well.

Milk is the biggest victim of high-temp/short-time pasteurization. It loses almost all of its flavor characteristics.

Posted by: Bitter Clinger at January 12, 2020 06:13 PM (3S5Yp)

410 Here's a chart with temperatures and times (for smoking meat but the principle is the same):

https://tinyurl.com/wf5nrua

Posted by: hogmartin at January 12, 2020 06:13 PM (t+qrx)

411 Did I tell you guys about making pinto beans?


Don't get me started on those.

Posted by: Eric Fartswell at January 12, 2020 06:13 PM (EgshT)

412
Not likely, unless your job is candy cane taste tester.
Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:11 PM (NWiLs)
------
Then general liability!!!

Posted by: Weasel at January 12, 2020 06:13 PM (MVjcR)

413 H1Bs are taking all the candy cane taste tester jobs, from what I've heard. WTF does an Indian immigrant know about peppermint anyway?

Posted by: Cicero (@cicero) at January 12, 2020 06:13 PM (1pcCe)

414 Oh man, I'm a tired guy this afternoon.

Been pushing myself hard all weekend to reduce the clutter in my room. I succeeded, but man what a lot of work.

Posted by: qdpsteve at January 12, 2020 06:13 PM (L2ZTs)

415 I've come to enjoy reverse searing steaks. Bake in low oven, I use a Dot thermometer and when it beeps, I brown in a cast iron on the stove.

Posted by: Infidel at January 12, 2020 06:13 PM (MTxDQ)

416 I could be a candy cane cruncher-upper!

Posted by: Weasel at January 12, 2020 06:14 PM (MVjcR)

417 "Wait...Weasel works for Santa?"

I thought he was on an Island.

Surrounded by other unique toys.

Posted by: Village Idiot's Apprentice at January 12, 2020 06:14 PM (tT0V4)

418 My one goto meat is lamb.

It's all personal taste but the flavor of lamb is hard to beat

Posted by: REDACTED at January 12, 2020 06:14 PM (rpxSz)

419 I've come to enjoy reverse searing steaks. Bake in
low oven, I use a Dot thermometer and when it beeps, I brown in a cast
iron on the stove.

Posted by: Infidel at January 12, 2020 06:13 PM


Ditto. I'm now wanting to try it sous vide instead of in the oven.

Posted by: RedMindBlueState at January 12, 2020 06:15 PM (rBtIz)

420 Wait...Weasel works for Santa?
Posted by: RedMindBlueState at January 12, 2020 06:12 PM (rBtIz)


----------

He's an independent contractor, man!

Posted by: Santa Claus at January 12, 2020 06:15 PM (1pcCe)

421 Wait...Weasel works for Santa?

Posted by: RedMindBlueState at January 12, 2020 06:12 PM (rBtIz)

He's head elf....

Posted by: Tami at January 12, 2020 06:15 PM (cF8AT)

422 What is the internal temperature of a sous vide chicken ?

Posted by: runner, food theorist at January 12, 2020 06:16 PM (zr5Kq)

423 He's head elf....

Posted by: Tami at January 12, 2020 06:15 PM


So he knows a good dentist, then.

Posted by: RedMindBlueState at January 12, 2020 06:16 PM (rBtIz)

424 Do you also do climate change modeling?
Posted by: Weasel at January 12, 2020 06:12 PM (MVjcR)


I do! Look for my 2020 calendar, in stores now.

Posted by: hogmartin at January 12, 2020 06:17 PM (t+qrx)

425 Weasel, more like paid sick leave. Your sick of working and hope they will pay you to leave.

Posted by: Ben Had at January 12, 2020 06:17 PM (yIBke)

426 Did that question make sense ? Once you sous vide your chicken at 130 what would its internal temperature be ?

Posted by: runner, food theorist at January 12, 2020 06:18 PM (zr5Kq)

427 What is the internal temperature of a sous vide chicken ?

Posted by: runner, food theorist at January 12, 2020 06:16 PM


Whatever you set the temp to. Say you want a rare steak. You set the water bath temp to 125 and leave it in long enough for the entire piece to be uniformly 125. Then remove, dry and sear for a good crust. The point is that the interior gets up to the perfect temp but the exterior doesn't go over that temp.

Posted by: RedMindBlueState at January 12, 2020 06:18 PM (rBtIz)

428 425 Weasel, more like paid sick leave. Your sick of working and hope they will pay you to leave.
Posted by: Ben Had at January 12, 2020 06:17 PM (yIBke)
-----
Heh. I should be so lucky! I've been there a loooooong time.

Posted by: Weasel at January 12, 2020 06:18 PM (MVjcR)

429 Stelter even makes an appearance it that vid. Diamond and Silk too. lol.

Posted by: Infidel at January 12, 2020 06:19 PM (MTxDQ)

430 Did that question make sense ? Once you sous vide your chicken at 130 what would its internal temperature be ?

About 130 when you pull it out.

Posted by: Bringer of Info at January 12, 2020 06:19 PM (7s3Gx)

431 "Once you sous vide your chicken at 130 what would its internal temperature be ?"

I believe that the cooking time is chosen to ensure that the entire internal temp is equal to the chosen water temp.

So....130.

Posted by: Village Idiot's Apprentice at January 12, 2020 06:19 PM (tT0V4)

432 I was told there would be no math.

Posted by: Grump928(C) at January 12, 2020 06:20 PM (yQpMk)

433 Been pushing myself hard all weekend to reduce the clutter in my room. I succeeded, but man what a lot of work.
Posted by: qdpsteve at January 12, 2020 06:13 PM (L2ZTs)


*highfives qdpsteve*

Feels good to accomplish that, doesn't it?

Posted by: Emmie at January 12, 2020 06:20 PM (87gB3)

434 Did I tell you guys about making pinto beans?
Posted by: Weasel at January 12, 2020 06:05 PM (MVjcR)
* * * *

Yes, you did. And we thanked you! Hope you are enjoying your time in the sunshine.

Posted by: Legally Sufficient at January 12, 2020 06:21 PM (fNFgo)

435 So disappointed in tonight's dinner.

Chicken, onion, peppers, avocados, tortillas, cheese ...etc. Looked at all my various recipes and came up with a wet burrito type creation. Hubby likes it OK, but I do not. Should have just made enchiladas or plain burritos. Sad.

Posted by: cfo mom at January 12, 2020 06:21 PM (RfzVr)

436 Whatever you set the temp to. Say you want a rare steak. You set the water bath temp to 125 and leave it in long enough for the entire piece to be uniformly 125. Then remove, dry and sear for a good crust. The point is that the interior gets up to the perfect temp but the exterior doesn't go over that temp.

==

Yes. It can work with meat. Some ear medium rare (). But chicken, or poultry of any kind, should show 190.

Posted by: runner, food theorist at January 12, 2020 06:21 PM (zr5Kq)

437 In sous vide your internal and external temps are the same, what ever you set the water temperature to be for as long as you want it.

Posted by: lin-duh at January 12, 2020 06:21 PM (UUBmN)

438
I use a bottom round roast with a nice fat cap for crock pot pot roast, about 3-4 pounds. I place some red potatoes in the bottom of the crock pot, halved if large. Then I put in the meat, fat cap up. I use 1 cup warm water with one teaspoon of Better Than Bouillon Beef stirred to blend and poured over the meat. I add a few cloves of whole garlic, some coriander seed, mustard seed, black peppercorns, celery seed and some small peeled whole white onions for flavoring. I start the crock pot on high for about 1 hour. Then I take a couple of carrots cut in large pieces and quickly toss them into the crock pot. Put the lid back on and cook for 8 hours or so on low. Once done, removed the meat and veggies, discarding the garlic if you don't want it. Then I strain the broth; it is a wonderful au jus. For the meat, while still warm, I remove the fat and scrape off any seeds.

Sliced pot roast with potatoes, carrots and onions, with an au jus over the sliced meat. It's delish and I've made it quite a few times.

Posted by: RickZ



This looks relatively easy.
I'll be DAMNED if I'm gonna "sear" or "braise" any meat before it goes in the Crock Pot. I bought the damn Crock Pot to make cooking easy, not to add an extra step!

Posted by: Soothsayer, very senile at January 12, 2020 06:21 PM (AfUFJ)

439 Time Out !

Posted by: Andy Reid at January 12, 2020 06:22 PM (t+4uj)

440 They like me! They really like me!

Posted by: Sue Veed at January 12, 2020 06:22 PM (EgshT)

441 So....130.
Posted by: Village Idiot's Apprentice at January 12, 2020 06:19 PM (tT0V4)


Exactly.

Posted by: runner, food theorist at January 12, 2020 06:22 PM (zr5Kq)

442 @Maryamshariatm

Do you believe #QassemSoleimani was a popular national hero??!!

despite the risk of being arrested or shot, Iranians fight with the empire of lies of the Islamic Republic.


This took balls!

Video: https://tinyurl.com/tylff7m

Posted by: Tami at January 12, 2020 06:22 PM (cF8AT)

443 Emmie, yes it does.
I just wish I still had some strength left in my right arm. I'm looking forward to getting it fixed.

Posted by: qdpsteve at January 12, 2020 06:22 PM (L2ZTs)

444 48-31 Chiefs!
Posted by: Jewells45

It's the bracelet. It's totally the bracelet. I might get laid this week.

Posted by: Moon Moon Blutarski at January 12, 2020 06:23 PM (VNfwt)

445 Tequila/lime chicken wings!

Posted by: Ben Had at January 12, 2020 06:23 PM (yIBke)

446 I understand what you guys are saying, 130 at 45 mins is same as 25 at 190. Dead bacteria.

Posted by: runner, food theorist at January 12, 2020 06:23 PM (zr5Kq)

447 Yes. It can work with meat. Some ear medium rare (). But chicken, or poultry of any kind, should show 190.

Posted by: runner, food theorist at January 12, 2020 06:21 PM


You set the poultry to a higher temperature. Most people cook chicken breast to 165 iirc, and leg/thigh to 175. Set your water bath temp accordingly. The whole point is that your food will never go above the desired doneness.

Posted by: RedMindBlueState at January 12, 2020 06:24 PM (rBtIz)

448 But is it ?.

Posted by: runner, food theorist at January 12, 2020 06:24 PM (zr5Kq)

449 Yes. It can work with meat. Some ear medium rare (). But chicken, or poultry of any kind, should show 190.
Posted by: runner
-----
What???? I would never cook a turkey that high. I don't desire jerky.

Posted by: lin-duh at January 12, 2020 06:24 PM (UUBmN)

450 446 I understand what you guys are saying, 130 at 45 mins is same as 25 at 190. Dead bacteria.
Posted by: runner, food theorist at January 12, 2020 06:23 PM (zr5Kq)
-----
Could you do, say, 8 seconds at 2,000?

Posted by: Weasel at January 12, 2020 06:25 PM (MVjcR)

451 The math is getting outta hand on this thread....

Posted by: Tami at January 12, 2020 06:25 PM (cF8AT)

452 318 - I too am a cast iron noob, skywch! Got a 5 inch pan for Christmas - so cute!

Posted by: kallisto at January 12, 2020 06:25 PM (aS7LQ)

453 Could you do, say, 8 seconds at 2,000?

Posted by: Weasel at January 12, 2020 06:25 PM


In what? The Big Green Breeder reactor?

Posted by: RedMindBlueState at January 12, 2020 06:25 PM (rBtIz)

454 Could you do, say, 8 seconds at 2,000?

Worked for me.

Posted by: Zombie Salami at January 12, 2020 06:26 PM (EgshT)

455 What???? I would never cook a turkey that high. I don't desire jerky.
Posted by: lin-duh at January 12, 2020 06:24 PM (UUBmN)


You won't get jerky.

Posted by: runner, food theorist at January 12, 2020 06:26 PM (zr5Kq)

456 You will never have to sous vide a chicken fried steak.

Posted by: Ben Had at January 12, 2020 06:26 PM (yIBke)

457 Could you do, say, 8 seconds at 2,000?
Posted by: Weasel at January 12, 2020 06:25 PM (MVjcR)


Hey, just what you see, pal!

Posted by: hogmartin at January 12, 2020 06:26 PM (t+qrx)

458 sous vide works great- no over cooking or dried out meat. The steaks seem to get plumper!

Posted by: free tibet at January 12, 2020 06:27 PM (Y9zp1)

459 Cool, kallisto! Heard the small ones are great for keeping things hot as well as cooking.

Posted by: skywch at January 12, 2020 06:27 PM (IWvy/)

460 455 What???? I would never cook a turkey that high. I don't desire jerky.
Posted by: lin-duh at January 12, 2020 06:24 PM (UUBmN)


You won't get jerky.
Posted by: runner, food theorist at January 12, 2020 06:26 PM (zr5Kq)

Says you.

Posted by: Michael J. Fox at January 12, 2020 06:27 PM (NWiLs)

461 Because of Kansas City
Jewells45 needs to strip




She's a crazy little woman and
Her hubby doesn't give a flip

Posted by: Vendette at January 12, 2020 06:28 PM (pXNaM)

462 "In what? The Big Green Breeder reactor?"


I get confused...

Do we use the upper or the lower control rods to set the temperature?

Posted by: Village Idiot's Apprentice at January 12, 2020 06:28 PM (tT0V4)

463 Because of Kansas City
Jewells45 needs to strip

Where's that hat?

Posted by: Moon Moon Blutarski at January 12, 2020 06:28 PM (VNfwt)

464 Do we use the upper or the lower control rods to set the temperature?
Posted by: Village Idiot's Apprentice at January 12, 2020 06:28 PM (tT0V4)


Woo, lookit fancypants over here with multiple control rods.

Posted by: SL-1 at January 12, 2020 06:29 PM (t+qrx)

465 So we've gone from Chicken Kiev to Chicken Chernobyl.

Posted by: a Bandersnatch son gout at January 12, 2020 06:29 PM (gd9RK)

466 Could you do, say, 8 seconds at 2,000?
Posted by: Weasel

---

Yes but make sure you turn your face away while you stick your hand and steak into the blast furnace.

Posted by: Tonypete at January 12, 2020 06:29 PM (Y4EXg)

467 Could you do, say, 8 seconds at 2,000?
Posted by: Weasel at January 12, 2020 06:25 PM (MVjcR)


Mmmmm. Theoretically, yes. But you have to time it perfectly.

Posted by: runner, food theorist at January 12, 2020 06:29 PM (zr5Kq)

468 Sous Vide cooking chart.
https://sousvidesupreme. com/pages/cooking-guides
Remove the space

Posted by: neverenoughcaffeine at January 12, 2020 06:29 PM (N3JsI)

469 Of course you don't really have to cook meat at all.

You could just create an environment that is so acidic, salty or using smoke to the point where it is inhospitable to bacteria as well.

Posted by: Bitter Clinger at January 12, 2020 06:29 PM (3S5Yp)

470 Pripyat Poultry

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:30 PM (NWiLs)

471 The government recommended temp for poultry is only 165...where are you getting 190 from???
Ok, maybe not jerky to you but that sounds like horribly dry and overcooked to me.

Posted by: lin-duh at January 12, 2020 06:30 PM (UUBmN)

472 I just wish I still had some strength left in my right arm. I'm looking forward to getting it fixed.
Posted by: qdpsteve at January 12, 2020 06:22 PM (L2ZTs)


I did not know your arm was ailing. Hope you recover quickly!

Posted by: Emmie at January 12, 2020 06:30 PM (87gB3)

473 Bitter Clinger, so in other words eat next to Nancy Pelosi?

Posted by: qdpsteve at January 12, 2020 06:30 PM (L2ZTs)

474 Emmie, thanks.

Posted by: qdpsteve at January 12, 2020 06:30 PM (L2ZTs)

475 15 ' Adriane - I second what Kathy said about the lemon essential oil. I get mine from Doterra. Use about 3 drops, keep the vanilla ...and...add a pinch of nutmeg. The nutmeg amps the citrus and vanilla taste. You can use orange oil instead of the lemon if you wish.

Posted by: kallisto at January 12, 2020 06:30 PM (aS7LQ)

476 Bitter Clinger, so in other words eat next to Nancy Pelosi?

.....

How do you think she's lasted this long?

Posted by: Bitter Clinger at January 12, 2020 06:31 PM (3S5Yp)

477 Chiefs win it!!!! OMG!!

Posted by: Jewells45 at January 12, 2020 06:31 PM (dUJdY)

478 I like raw lots of things. I'd rather have steak tartare than hamburger. Sashimi over grilled tuna.

I wonder why raw or undercooked chicken doesn't taste good. Everything else does.

Posted by: a Bandersnatch son gout at January 12, 2020 06:31 PM (gd9RK)

479 Due to a lack of communication re: groceries (and multiple shoppers) I have a surplus of eggs. More than 3 dozen!

This is *after* making deviled, fried and a couple of omelettes, btw...

Will try frittatas next. Thanks for this thread, CBD!

Posted by: JQ at January 12, 2020 06:32 PM (gP/Z3)

480 477 Chiefs win it!!!! OMG!!
Posted by: Jewells45 at January 12, 2020 06:31 PM (dUJdY)

Well, we all know what this means...

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:32 PM (NWiLs)

481 I wonder why raw or undercooked chicken doesn't taste good. Everything else does.



Because it tastes like death ?

Posted by: runner, food theorist at January 12, 2020 06:32 PM (zr5Kq)

482 Ben Had - if mom had the frittata pan she wouldn't have had to improvise with the invert onto plate method!

Posted by: kallisto at January 12, 2020 06:34 PM (aS7LQ)

483 481 I wonder why raw or undercooked chicken doesn't taste good. Everything else does.



Because it tastes like death ?
Posted by: runner, food theorist at January 12, 2020 06:32 PM (zr5Kq)

Black licorice is the flavor of death.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:35 PM (NWiLs)

484 Chiefs win it!!!! OMG!!
Posted by: Jewells45 at January 12, 2020 06:31 PM (dUJdY)
----------

Hit it, Jewells!

Posted by: bluebell at January 12, 2020 06:36 PM (/669Q)

485 JQ,
i buy my eggs 10 dozen at a time from a farm stand once a month. I have never had an issue. I don't think I've bought store eggs in over 10 years. I even do soft boiled and Hollindaise sauces. I've left them out at room temperature and then used them. No one has ever gotten sick in my house from bad eggs.

Posted by: lin-duh at January 12, 2020 06:36 PM (UUBmN)

486 @463. Speaking of where's that hat. I haven't Seen The Political Hat around these parts for quite a while. Why did he stop visiting? Off to see if his website still exists.

Posted by: t-dubya-d at January 12, 2020 06:36 PM (RZWC0)

487 Mike Will Get It Done.

~ Bloomberg commercial

Dumb.

Posted by: jsg at January 12, 2020 06:36 PM (t+4uj)

488 Anybody have a good recipe for all purpose batter? Or any tips? I have some chicken wings in the freezer I'd like to prepare for SB Sunday.

Posted by: DB

-

Late to the game, but search for a lady whose website and recipes have "grandbabycakes" in the name. She's got some good and simple batters. Her half corn meal / flour seafood one is great.

Posted by: Moron Robbie is a bridge at January 12, 2020 06:37 PM (41rs/)

489 The political hat still sends post through the yahoo group

Posted by: lin-duh at January 12, 2020 06:37 PM (UUBmN)

490 " So we've gone from Chicken Kiev to Chicken Chernobyl."

See....this is the kinda stuff that keeps me coming back here.

Just........BOOM!!!


* Clap De Golf*


(That's French...you know)

Posted by: Village Idiot's Apprentice at January 12, 2020 06:37 PM (tT0V4)

491 >>> 422 What is the internal temperature of a sous vide chicken ?
Posted by: runner, food theorist at January 12, 2020 06:16 PM (zr5Kq)

European or African?

Posted by: Helena Handbakset at January 12, 2020 06:37 PM (0ReGO)

492 I just went and made deviled eggs using cream cheese instead of mayo. Kinda odd flavor at first but added a wee bit of salt and dry mustard and it's pretty good.

Posted by: Beartooth at January 12, 2020 06:37 PM (Mki/r)

493 486 IIRC he went NT.

Posted by: Infidel at January 12, 2020 06:38 PM (MTxDQ)

494 Helena,
*snort, lol!*

Posted by: lin-duh at January 12, 2020 06:38 PM (UUBmN)

495 Yep. The Hat still posts. At least as of today./

Posted by: t-dubya-d at January 12, 2020 06:39 PM (RZWC0)

496 Thanks, lin-duh, but these were all store-bought, so washed and must be refrigerated.

Likely they'll keep for a month or so, but with only 2 to cook for, now that guests are gone, I need new ways to deplete the supply.

Maybe I'll make some cookies, too. That's a great way to use them up...

Posted by: JQ at January 12, 2020 06:39 PM (gP/Z3)

497 Also it's hard to beat half melted butter and half Frank's hot sauce for wings. No batter, just fry and toss in the mixture.

You can add other spices to adjust heat, but that's a great all purpose beginning.

Posted by: Moron Robbie is a bridge at January 12, 2020 06:39 PM (41rs/)

498 Black licorice is the flavor of death.
Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:35 PM (NWiLs)


Your aversion to licorice is weird and disturbing. Licorice has been used by doctors, homeopaths, candymakers and liquor enthusiasts for centuries. No one ever complained.

Posted by: runner, food theorist at January 12, 2020 06:40 PM (zr5Kq)

499 The Hat still posts. At least as of today./


Way to jinx a dude.

Posted by: a Bandersnatch son gout at January 12, 2020 06:40 PM (gd9RK)

500 Go Hawks!!

Posted by: Sock Monkey...seeking a new level of awareness at January 12, 2020 06:40 PM (Aj7Zq)

501 kallisto at January 12, 2020 06:30 PM (aS7LQ)

i'm just nuts about nutmeg and nutmeg is nuts about me ...


or something like that.

Thanks for the tip, I will try it next cake!

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 06:40 PM (LPnfS)

502 Been reading along this whole thread

Just cook the chicken until the Chiefs tells you its done

Posted by: Skip at January 12, 2020 06:41 PM (ZCEU2)

503 >Late to the game, but search for a lady whose website and recipes have "grandbabycakes" in the name. She's got some good and simple batters. Her half corn meal / flour seafood one is great.
Posted by: Moron Robbie is a bridge at January 12, 2020 06:37 PM (41rs/)


thank you I will

Posted by: DB at January 12, 2020 06:41 PM (iTXRQ)

504 Also it's hard to beat half melted butter and half Frank's hot sauce for wings. No batter, just fry and toss in the mixture.
You can add other spices to adjust heat, but that's a great all purpose beginning.
Posted by: Moron Robbie is a bridge at January 12, 2020 06:39 PM (41rs/)

Yup.....fry some wings and toss in Frank's and some melted butter and your good to go.

Frank's....I put that shit on everything!

Posted by: Hairyback Guy at January 12, 2020 06:41 PM (Z+IKu)

505 Your aversion to licorice is weird and disturbing. Licorice has been used by doctors, homeopaths, candymakers and liquor enthusiasts for centuries. No one ever complained.
Posted by: runner, food theorist at January 12, 2020 06:40 PM (zr5Kq)

I'm not weird. They're the ones who are weird. And homeopaths are charlatans anyway.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:41 PM (NWiLs)

506 498 Black licorice is the flavor of death.
Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:35 PM (NWiLs)


Your aversion to licorice is weird and disturbing. Licorice has been used by doctors, homeopaths, candymakers and liquor enthusiasts for centuries. No one ever complained.
Posted by: runner, food theorist at January 12, 2020 06:40 PM (zr5Kq)

The dead can't complain.

Posted by: Roy at January 12, 2020 06:41 PM (ABjxW)

507 No one ever complained.

On Mars.

Posted by: Zombie Salami at January 12, 2020 06:41 PM (EgshT)

508 Good licorice is to die for

Posted by: Skip at January 12, 2020 06:41 PM (ZCEU2)

509 Also it's hard to beat half melted butter and half Frank's hot sauce for wings. No batter, just fry and toss in the mixture.

You can add other spices to adjust heat, but that's a great all purpose beginning.
Posted by: Moron Robbie is a bridge at January 12, 2020 06:39

I use the same sauce, but bake the wings on foil for easy clean up.

Posted by: Infidel at January 12, 2020 06:41 PM (MTxDQ)

510 My mom got me a big box of licorice tea last week

Posted by: Skip at January 12, 2020 06:42 PM (ZCEU2)

511 DB, tequila/lime. No batter required.

Posted by: Ben Had at January 12, 2020 06:43 PM (yIBke)

512 510 My mom got me a big box of licorice tea last week
Posted by: Skip at January 12, 2020 06:42 PM (ZCEU2)

I'm sorry. My mom hated me too

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:43 PM (NWiLs)

513 *drums fingers on desk*


Wasn't someone supposed to be getting nekkid about now?

Posted by: a Bandersnatch son gout at January 12, 2020 06:44 PM (gd9RK)

514 Wasn't someone supposed to be getting nekkid about now?



Oh, many people, I imagine.

Posted by: runner, food theorist at January 12, 2020 06:45 PM (zr5Kq)

515 @499. Ha ! No jinx intended. Stacey McCain used to link him a lot, but i don't get over there to read the links as much as i used to.

Posted by: t-dubya-d at January 12, 2020 06:45 PM (RZWC0)

516 One more thought re: hot wings

If you haven't bought them, look for the ones that are whole wings. They seem to be larger than the pre-sectioned packaged wing parts.

Posted by: Moron Robbie is a bridge at January 12, 2020 06:46 PM (41rs/)

517 Wasn't someone supposed to be getting nekkid about now?
Posted by: a Bandersnatch son gout at January 12, 2020 06:44 PM (gd9RK)

False Nood

Posted by: jsg at January 12, 2020 06:47 PM (t+4uj)

518 Let's see, it's almost midnight in London, past midnight close to 1 am tomorrow in Paris. Defiantly nakked time.

Posted by: runner, food theorist at January 12, 2020 06:47 PM (zr5Kq)

519 >>> 517 Wasn't someone supposed to be getting nekkid about now?
Posted by: a Bandersnatch son gout at January 12, 2020 06:44 PM (gd9RK)

False Nood
Posted by: jsg at January 12, 2020 06:47 PM (t+4uj)

Maybe it only works if you ask for pictures?

Posted by: Helena Handbakset at January 12, 2020 06:48 PM (0ReGO)

520 Wings are the only part if chicken that to me are more trouble than they are worth. There is a reason in Philadelphia when they use to have the Wing Bowl the winner ate like 150 of them.

Posted by: Skip at January 12, 2020 06:49 PM (ZCEU2)

521 Been pushing myself hard all weekend to reduce the clutter in my room. I succeeded, but man what a lot of work.
Posted by: qdpsteve at January 12, 2020 06:13 PM (L2ZTs)


Easy peasy! Move clutter to a different room.
: -))

Resolutions B'hard...

Posted by: Adriane the Ricotta Baking Critic ... at January 12, 2020 06:50 PM (LPnfS)

522 What is up with the Muscovy duck?

In Florida they are known as 'winged possums'.
I just made that up.

Posted by: Burnt Toast at January 12, 2020 06:50 PM (1g7ch)

523 Adriane, already tried that. Now the other room is full. :-P

Posted by: qdpsteve at January 12, 2020 06:51 PM (L2ZTs)

524 In Florida they are known as 'winged possums'.
I just made that up.
Posted by: Burnt Toast at January 12, 2020 06:50 PM (1g7ch)


8.5/10: plausible.

Posted by: hogmartin at January 12, 2020 06:52 PM (t+qrx)

525 qdpsteve, there is a Japanese woman who wrote a book about decluttering. Kondo. Based on way of Tao. Or something like that. Maybe you should look into it.

Posted by: runner, food theorist at January 12, 2020 06:53 PM (zr5Kq)

526 I wasn't hungry at all 'til I came here.

Posted by: kallisto at January 12, 2020 06:54 PM (aS7LQ)

527 Ever get the feeling you're forgetting something?

Posted by: Weasel at January 12, 2020 06:55 PM (MVjcR)

528 Weasel, did you forget to lock the gun safe?

Posted by: Ben Had at January 12, 2020 06:57 PM (yIBke)

529 a little ditty I composed years ago...

Lord knows I'm a single man
Eatin the beans right out of the can
And I don't give a fuck and I don't give a damn
Lord knows I'a single man

Posted by: freaked at January 12, 2020 06:57 PM (Tnijr)

530 @527, Weasel:

All the time! And mostly, it's because I *am* forgetting something or other.

Posted by: JQ at January 12, 2020 06:57 PM (gP/Z3)

531 Weasel, did you forget to lock the gun safe?
Posted by: Ben Had at January 12, 2020 06:57 PM (yIBke)
----
No, I don't think that's it.

Posted by: Weasel at January 12, 2020 06:57 PM (MVjcR)

532 Are we getting booty on the gun thread?

Posted by: freaked at January 12, 2020 06:59 PM (Tnijr)

533 527 Ever get the feeling you're forgetting something?
Posted by: Weasel at January 12, 2020 06:55 PM (MVjcR)

Just that somebody's watching me.

Posted by: Insomniac - Ex Cineribus Resurgo at January 12, 2020 06:59 PM (NWiLs)

534 Gub thrad, Weasel?

Posted by: JQ at January 12, 2020 06:59 PM (gP/Z3)

535 Tonight's gun thread will be brought to you by Hoppe's Utube videos.

Posted by: Ben Had at January 12, 2020 07:00 PM (yIBke)

536 Making an ancho chile paste from dried anchos is very easy and irreplaceable for chili

and if you ever get your mitts on a haunch of elk, it makes a helluva chili

Posted by: REDACTED at January 12, 2020 07:00 PM (rpxSz)

537 WEASEL NOOD

Posted by: Skip at January 12, 2020 07:01 PM (ZCEU2)

538 Put up a pic of a hot girl in a bikini top with an AR and the Horde will take care of itself.

Posted by: a Bandersnatch son gout at January 12, 2020 07:01 PM (gd9RK)

539 Ever get the feeling you're forgetting something?
Posted by: Weasel at January 12, 2020 06:55 PM (MVjcR)
~~~~~

Yeah. The Packers are on!

Posted by: IrishEi at January 12, 2020 07:02 PM (sGotD)

540 WE FORGOT KEVIN !!!!

Posted by: Kevin's Mom ... at January 12, 2020 07:02 PM (LPnfS)

541 "Put up a pic of a hot girl in a bikini top with an AR and the Horde will take care of itself."

Would you settle for one boob and a spear?

Posted by: freaked at January 12, 2020 07:02 PM (Tnijr)

542 Would you settle for one boob and a spear?


Actually yes. That works.

Posted by: a Bandersnatch son gout at January 12, 2020 07:06 PM (gd9RK)

543 479 Due to a lack of communication re: groceries (and multiple shoppers) I have a surplus of eggs. More than 3 dozen!

This is *after* making deviled, fried and a couple of omelettes, btw...

Will try frittatas next. Thanks for this thread, CBD!

Posted by: JQ at January 12, 2020 06:32 PM (gP/Z3)

Egg salad.
Hard boiled...keep in the fridge for quick breakfast.
Sausage, egg, cheese, onion muffins...or in a casserole dish. Paleo and easy grab breakfast.

Posted by: Tami at January 12, 2020 07:10 PM (cF8AT)

544 Huh, taking a look at the story on the Listeria, I am surprised they are taking a somewhat blase attitude on it. I guess it is the low number of infections, but still.

Listeria is a bad un. Meningitis symptoms, iirc. In most food processing, if you are not using ingredients that spend time in the soil (where Listeria hangs out) you almost only can get contamination from standing water that somehow gets onto the food after cooking (rain water leak from the roof.) In this case it could have been contamination of the pails or the eggs after they were boiled. This is usually why you try to find some way to sterilize both your food and your packaging after sealing. I am surprised the process does not entail pouring the boiling water and eggs into the pails (which would sterilize the interior of the pails and then you seal them with a plastic film lid.

Posted by: Aetius451AD at January 12, 2020 07:10 PM (ycWCI)

545 Thanks, Tami. Great ideas.

Posted by: JQ at January 12, 2020 07:28 PM (gP/Z3)

546 Dead thead, but I just ate some killer kitchen sink chili. Four pounds of moose burger, four cans of rotella, a can of mushrooms, a handful of dehydrated morels, some tomato juice, lots of different spices, two jars of pickled peppers, three tablespoons of bacon grease with a teaspoon of xyanthane gum dissolved in, a little cinnamon and cocoa powder. Fantastic!

Posted by: Nobody at January 12, 2020 07:34 PM (o476n)

547 Awww, crap... Rain and snow...

Gonna rain until good and wet, then snow on top and freeze into a wonderful slippery layer of sh!t overnight, so Monday morning commute will be extra specially awful.

F'king glowbull wormening.

Posted by: JQ at January 12, 2020 07:45 PM (gP/Z3)

548 "And...as I write this it occurs to me that a crust-less quiche might be a distinct possibility. Any thoughts?"

Tortilla Española!

Yum!

Posted by: RobertM at January 12, 2020 07:59 PM (Yy8Ag)

549 We have one of those zucchini things. It seems to work well.

Posted by: ChupaMe at January 12, 2020 08:54 PM (Smc1c)

550 First fritata for me was in Riga, Latvia, back when it was part of the old Soviet Union. Was best thing I ate in the USSR. It was simple, but amazing.
As to Beard's love of pork, remember, his "pork" was not the pork of today, where the fat (fat is flavor) has been bred out of the modern version of the animal in the U.S. in order to respond to the food nazis at the USDA and iffy science that told us for decades pork would kill you.
Also, as to what to feed beef cattle. Corn fed is fine, but there is something about an animal that was finished on grass. Having grown up near the Flint Hills in Kansas, I had access to both - grass finished on a good, rich paster is pretty spectacular (fat retains flavor from the diet of the animal - and though the difference is subtle, you can taste it).
Lover the weekly posts. I love food, and I like the adventurous side of these entries.

Posted by: BigSam at January 12, 2020 08:57 PM (5zAjT)

551 Just yummy!

Posted by: Summer of Love at January 12, 2020 09:13 PM (FJrl0)

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