Food Thread: Food Thread...Food Thread...

I've never been a fan, for many reasons. First of all, those skewers get hot, or if you use wooden ones they burn. And why jam all of that food together and miss out on the best part of the grill...the smoke and flame hitting the food...on 1/3 of the surface of the food? It doesn't make sense. And then we arrive at the silliness of cooking all of that stuff together, for the same amount of time with the same amount of heat. This is not cooking; this is laziness.

But the photo is gorgeous, so what the hell...

That's the problem with a lot of the food photography that I find on the internet. It's of food that doesn't interest me much, but it looks so damned good that I am tempted to use it anyway. And the alternative is to take my own photographs, but as many of you (Bluebell!) love to point out, half the time they are upside down.

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I have been touting Australian wines for years, and my luck ran out. I read the reviews, which described this wine as a pretty standard Aussie Shiraz, which is definitely in my wheelhouse. So I bought four bottles, figuring that it would be pretty much just like the other 1,000 bottles of Australian wine I have drunk, which means big and fruity and pleasing to the palate.

But this one was crap. On the thin side, with way too much tannin and not nearly enough fruit. But I figured that the first bottle was an anomaly, so I opened another a few nights ago. And much to my chagrin (talk about first-world problems) it was just as crappy as the first one. I'll struggle through it, because it is drinkable, especially with food, but I am going to steer clear of this winery for a bit.

The worst part of this sad and tawdry story? I think I bought a bottle of this a few years ago, and didn't like it much. But I failed to document it and promptly forgot. That's the trouble with having thousands of wines at our fingertips...how do we differentiate; how do we keep track?

I have a wine cellar management program, but I rarely use it because the last thing on earth I want to do after dinner is run over to my computer and update the database.

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Miley brought up an interesting point.

I was reading an old Nero Wolfe mystery last night (as you may recall, he was an epicure and had a world-class chef). One of the dishes included chervil. I haven't seen any mention of chervil in decades (I last used it in a bearnaise sauce in the early 80s, before the days of internet recipes. I think it was from The Women's Day Encyclopedia of Cooking, or the Time-Life Books cooking series, which is where I got most of my recipes back then).

Some herbs and spices wax and wane in popularity, don't they? Have you come across any recipes lately that call for chervil?

I'll answer the question first, and get to the interesting observation later.

Chervil is sort of gross, and just like Miley, the last time I used it was in a Béarnaise sauce a long, long time ago. As I suggested to Miley, I think that Béarnaise was invented just so that some chef could gt rid of all of that chervil in his garden, since nobody wanted it anywhere near their food otherwise.

But the waxing and waning of herbs and spices, and to extend it further, liquor and wine varietals and foods, is driven by lots of things, most of which are fickle. Sure, some foods become popular because producers figure out how to grow it more cheaply and get it to market faster. And some things become popular out of necessity and smart marketing. Look at Chilean Sea bass! Patagonian Toothfish was a garbage fish that nobody wanted, but the fishing industry was running out of product and figured that renaming an ugly looking prehistoric monster would give them a shot at selling some of them.

Yup...I have no idea.

******

I like wings. Every flavor, every different preparation is fine with me. As long as they aren't overdone I will eat them, happily and messily. Cooking them is another issue entirely. I have pretty much stopped frying stuff because I just hate the mess. I will fry the occasional chunk of fish for tacos, or some breaded thing like Scotch Eggs (Love 'em!), but that's really what restaurants do well, and I am happy to pay them for the pleasure of them cleaning up after the fry cook.

So Grilled Chicken Wings sure does sound like a good idea. It's nothing earthshaking, so don't get too excited, but it seems like a solid recipe, so I'll try it and get back to you, unless I forget, like the wine.

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I tried maple syrup on a grilled pork chop. SHUT UP! I usually Sous Vide pork chops (the thicker the better) and then coat them with a Dijon mustard glaze and finish them on the grill. But a few nights ago the chops I bought weren't very thick, and I wanted a bit more sugar in the glaze so that they would caramelize quickly and not overcook. So I used maple syrup on one of the chops, and it did indeed caramelize nicely and quickly. But it didn't taste nearly as maple-y as I expected.
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I love what they call this Ground Pork Stir Fry dish in Taiwan..."flies' heads." it looks great, and it looks easy. Too much of what passes for Chinese cooking is unnecessarily complicated, with too many ingredients. I like this dish because it is simple and ingredient driven.
******
I was at a loss for cooking ideas last night an stumbled past the poultry display case at my local Whole Foods. And before you pillory me for stepping foot in one, the prices have come down considerably, and with the recent closing of my favorite supermarket (a victim of Sino-Lung-AIDS and lousy management), it has become much more difficult to find good stuff!

Anyway, I bought a roasting chicken, mostly without thinking. It was a big one too, and when I grilled it (at low temperature) I realized that it was just a bit too long in the tooth for anything other than a liquid braise. The meat was neither tender nor pleasing texturally, and while it was certainly a relatively good meal for certain definitions of "good," in the future I will avoid fast cooking techniques for big chickens like this one.

And now for a chaotic segue...I ate this monster and immediately thought about buying a truly old chicken from lmy local poultry farm and making Coq Au Vin. That is a perfect dish for an old and tough chicken!

******
Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Chow time

Posted by: Skip at August 09, 2020 04:01 PM (OjZpE)

2 food glorious food

Posted by: DB- just DB. at August 09, 2020 04:04 PM (iTXRQ)

3 Had 4 unripe Anaheim peppers so made chile with 6 tomatoes, dried last year dried jalapeno, oregano and basil from garden, onion and ground beef and 2 cans kidney beans
Hot enough for my taste.

Posted by: Skip at August 09, 2020 04:04 PM (OjZpE)

4 never liked grilled corn

Posted by: vmom 2020 grammar nazi and write supremacist at August 09, 2020 04:05 PM (J8nVw)

5 Don't like skewers?

They're great. Kebabs (real ones, or the endless varieties of other kinds, including shrimp, and did I mention mojito shrimp?).

I do a pretty good chicken kebab imitation, marinated in Greek yogurt, with sumac, a day or two. Quite tasty.

My yakitori (2 days marinating) is actually comparable to what I've had in Japan.

In both cases, using chicken thighs is key. Much more flavor.

Posted by: rhomboid at August 09, 2020 04:05 PM (OTzUX)

6 Food!

I haven't been able to eat much for the last 11 days. I can't wait to be able to go to a restaurant and order something fabulous.

Like shiskabob.

Posted by: Ladyl--now with fake mask! at August 09, 2020 04:05 PM (TdMsT)

7 Made street tacos with homemade corn tortillas yesterday. They were freaking awesome.

Posted by: Mr Aspirin Factory at August 09, 2020 04:05 PM (pobjR)

8 **Updates Rule for Morons. Maple syrup on pork chops is fine. Maple Syrup on French Toast is still Verboten.**

Posted by: Muad'dib at August 09, 2020 04:06 PM (cKm0l)

9 As a avid wine drinker I think some fly by night operations start up thinking if they get a product out there someone will by it on the area's reputation alone.

Posted by: Skip at August 09, 2020 04:08 PM (OjZpE)

10 Since nobody asked, mojito shrimp.

As the name implies, basically small shrimp marinated in a mojito-like solution, then grilled on skewers.

Rum, grapeseed oil, minced shallot, bit of minced garlic, lots of minced (fresh) mint, bit of salt.

But only marinate for 30 minutes prior to grilling, in the fridge, to avoid curing them, or whatever the correct term is.

Grill til blackened/crusty, at least some of them.

Unbelievably addictive finger food appetizer. Use the smaller shrimp, I forget the number, but not the medium or large ones.

Posted by: rhomboid at August 09, 2020 04:08 PM (OTzUX)

11 The wife came up with an online recipe for peppercorn chicken wings that's pretty durned good. We both found it a bit spicy and after experimentation, decided to reduce the spice level by about a third. Cook the wings as long as you can stand it and you'll get a nice tender on the inside, crispy on the outside result.

Link goes to Bonappetit.com

https://tinyurl.com/peppercornwings

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:09 PM (ZSK0i)

12 Oh, and use a mushroom-style mortar and pestle rather than the sheet pan peppercorn crushing technique the recipe calls for.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:11 PM (ZSK0i)

13 I segregate my vegetables according to cook time, and use bamboo skewers which have been presoaked in water for an hour or so. I do some of the onions and peppers together in one basket, while the rest go on skewers. Mushrooms and tomatoes go on other skewers. The meat (typically marinated prime sirloin) goes in one of those flippable baskets that make it easy to get a good sear on both sides. I brush everything with a balsamic vinaigrette during grilling and it comes out perfectly. This has become my wife's favorite meal, other than brisket and a good steak. The vegetables can be made as a side for any other dish, of course.

Posted by: pep at August 09, 2020 04:11 PM (v16oJ)

14 >>> 4 never liked grilled corn
Posted by: vmom 2020 grammar nazi and write supremacist at August 09, 2020 04:05 PM (J8nVw)

I leave the husks on but pulled down initially. Smear kernels with salt, pepper, garlic, and paprika then pull the husks back up and tie them up. That way the corn kind of grill/steams. The family likes it.

Posted by: banana Dream at August 09, 2020 04:11 PM (l6b3d)

15 Damn, that corn on the cob looks good. I need to have some, now that my teeth have been freed of their prison the past six months.

Posted by: Catch Thirty-Thr33 at August 09, 2020 04:11 PM (ejsiI)

16 Here's the mojito shrimp recipe, looks like the one I use. It's from Sunset mag.

https://preview.tinyurl.com/yyowsbjt

Highly recommend.

Posted by: rhomboid at August 09, 2020 04:12 PM (OTzUX)

17 I have had my first tomatoes for the year, and the first eggplant.

the garden is starting to produce, and it is warm enough to cook outside, so it has been nice to have a propane stove that I can use instead of heating up the house from the kitchen

I made another 12 pints of apple sauce today.

Posted by: Kindltot at August 09, 2020 04:12 PM (WyVLE)

18 Salad and steak on the barbie tonight.

Long ago when I had lots of wine in stock use to keep a note book with stock #, date purchased, name and year and crossed out whenfinished. But then that was before and beginning of the home computer age.

Posted by: Skip at August 09, 2020 04:12 PM (OjZpE)

19 SO I want to contribute to the food thread-

1) this summer while under house arrest I mastered poached eggs & over easy eggs. I also tried the 'cloud eggs' and they came out perfect.

2) couple days ago I had some cod, which I cut into several fat fish sticks and fried on the stove top using that Zatarain's fish fry coating stuff. Came out great. Usually the problem is the coating comes off the fish and the whole thing fails, but this Zatarain's stuff worked great. I used canola oil and a cast iron skillet.

3) unrelated: Little Debbie products may be habit-forming

4) Jam > jelly

Posted by: DB- just DB. at August 09, 2020 04:12 PM (iTXRQ)

20 banana Dream, I sometimes do the corn that way. Clean out the silk, keep the husk, cover the corn back up. Works nicely.

I love grilled corn. The seasoning banana Dream mentions is good. So is the Mexican spice mix, Tajin (chile-lime). Another good one is a chipotle-butter blend (melted butter and one pickled chipotle in a blender).

In Brazil one of the roadside treats was grilled corn. This was a ways back. Little informal vendors shacks along the highway. Don't recall the seasonings, if any - but totally fresh and delicious.

Posted by: rhomboid at August 09, 2020 04:15 PM (OTzUX)

21 Maple syrup (the actual real stuff) on vanilla ice cream FTW.

Posted by: Vendette at August 09, 2020 04:15 PM (p2kj9)

22 DB, sounds great. Question: was there much "fish smell" from that fried cod? Love fish, hate fish-cooking aromas in the house (hence I always grill). But I'd love a fried cod option for "winter" (well the weak imitation of winter do here). And Zatarain's, like all their stuff, sounds good.

Posted by: rhomboid at August 09, 2020 04:17 PM (OTzUX)

23 I've got a turkey breast in the smoker. I have no idea how it will turn out but that's the fun of it.

And while experimenting with smoking I'm enjoying a martini.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:17 PM (lgiXo)

24 Tajin, mayo and some lime juice is a good spread for grilled corn.

Posted by: Mr Aspirin Factory at August 09, 2020 04:17 PM (pobjR)

25 It's been pretzels and vanilla ice cream this week at night, no spoon needed.

Posted by: Skip at August 09, 2020 04:18 PM (OjZpE)

26 I think maple syrup on French toast is served in Valhalla

Posted by: DB- just DB. at August 09, 2020 04:18 PM (iTXRQ)

27 CBD, you are a man addicted to technique and miss the fun that is shishkebabs.
I have baskets for kebabs so no skewers. Plus you fill them with tomatoes, marinated pork or beef tenderloin, onion chunks, peppers. Flame it up serve with fresh pitas, homemade tzaziki, summer corn and a big fresh salad with lettuce tomatoes cucumbers, feta Dressed with oil and vinegar, that you also just happen to throw into the pita with the meat. You get many different textures and flavors it's really wonderful food alfresco with good wine.
Damn, now I'm hungry!

Posted by: Cheriebebe at August 09, 2020 04:18 PM (w6A0l)

28 I made a hipster chicken sausage frozen pizza with sweet potato crust. It was okay. BUT I got it for *free* because the price code wasn't listed in the system yet and the checkout guy/manager didn't want to waste his time.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 09, 2020 04:18 PM (Dc2NZ)

29 I was roasting some peppers last night and had the sudden idea to throw a halved plum on the pan because I had used space. Pie! Made its own sauce. Will do this on purpose some time.

Posted by: Gilded Age II at August 09, 2020 04:19 PM (BRkq2)

30 grilled corn makes kernels too sticky and they stick in my teefers

bamboo skewers split and splinter and get on my nerves

Posted by: ghost of hallelujah at August 09, 2020 04:19 PM (oAY8z)

31 Vendette, odd time for this memory, but you just triggered a memory of canard l'erable, at the restaurant Aux Anciennes Canadiens, in Quebec City, not far from the Chateau Frontenac.

On a glorious bitter cold winter day, quite the treat.

Posted by: rhomboid at August 09, 2020 04:20 PM (OTzUX)

32 >DB, sounds great. Question: was there much "fish smell" from that fried cod?

well yeah, there's no getting away from that unless you cook outside, I guess

worth it though- I love my fish n chips

Posted by: DB- just DB. at August 09, 2020 04:20 PM (iTXRQ)

33 Butter. Good yummy Wisconsin butter is a good sauce for fresh corn!

Posted by: Cheriebebe at August 09, 2020 04:21 PM (w6A0l)

34 Posted by: rhomboid at August 09, 2020 04:05 PM (OTzUX)

Like shiskabob.

Posted by: Ladyl--now with fake mask! at August 09, 2020 04:05 PM (TdMsT)

[Bronx Cheer]

Posted by: CharlieBrown'sDildo at August 09, 2020 04:21 PM (xT2tT)

35 I like wings. Every flavor, every different preparation is fine with me.

-

I've been experimenting with them, and bone-in breasts, in the air fryer. I'm happy to report that I've got it figured out and the wife and kids now ask for them.

Going to need to have the fat on the breasts, btw.

Spray the basket with cooking spray, set it for 375 degrees.

For breasts you'll need about 40 minutes total cooking time. For wings I've found about 24 minutes total. Put the chicken in so that it's not touching. It's fine to have it propped up on the walls if need be.

Mix up a half and half mixture of melted butter and hot sauce. I use Franks. Half that up into two bowls.

At the halfway point (20 or 12 minutes) flip the chicken over. If you're cooking wings dredge them through the hot sauce and butter, return to the air fryer, and discard what's left in that bowl.

If you're cooking breasts let them cook until there's about 10 minutes remaining and then do the same with the sauce, discarding the rest after returning the breasts fat-side up to the air fryer.

Cook for remaining time and then check internal temperature. Remove and pour "clean" sauce over chicken while it's hot, then let rest for at least three minutes.

Eat

Posted by: Charles Darwin - Pop quiz: What does COVID and homelessness have in common politically? at August 09, 2020 04:21 PM (HxL16)

36 never liked grilled corn
Posted by: vmom 2020 grammar nazi and write supremacist at August 09, 2020 04:05 PM (J8nVw)

I leave the husks on but pulled down initially. Smear kernels with salt, pepper, garlic, and paprika then pull the husks back up and tie them up. That way the corn kind of grill/steams. The family likes it.
Posted by: banana Dream

Yes, you soak the un-husked corn in water, then put it on the grill. And yes, you are steaming it inside the husk. It is a little hard to judge when it's done, as you end up charring the husk (a little, not too much) and you actually try to char the husk all the way around (that way you know it is done).

Just grilling the corn on the grill? Well....no.

Posted by: Bozo Conservative....living on the prison planet at August 09, 2020 04:22 PM (ZCiJZ)

37 33 Butter. Good yummy Wisconsin butter is a good sauce for fresh corn!
Posted by: Cheriebebe at August 09, 2020 04:21 PM (w6A0l)

Ever try it with olive oil?

Posted by: Gilded Age II at August 09, 2020 04:22 PM (BRkq2)

38 I've got a turkey breast in the smoker. I have no idea how it will turn out but that's the fun of it.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:17 PM (lgiXo)

If I have to haul my sorry self to Alberta anytime soon, I'll quarantine at your place.

Posted by: Vendette at August 09, 2020 04:22 PM (p2kj9)

39 We are not wine drinkers in che kim. I have no problem sorting whiskey. It never stays around too long. I never buy bad hootch. Life is short. Do Scotch and a cigar count as food?
Anyhow I have separate storage for stuff i drink. (Personal stash).

Posted by: USNtakim at August 09, 2020 04:23 PM (0OmEj)

40 Cheriebebe, damn, now I'm hungry too, and I'm not even hungry! I was thinking of getting one of the skewer racks to avoid sticking-to-the-grate issues, but I've found that a quick rub of cooking spray on a paper towel held by tongs, just before cooking, words fine.

And then there's the shameful secret that the little bits of yakitori chicken that break off and stick to the grate, when scraped off, are the most delicious thing in the universe.

ghost of hallelujah (and CBD) - seriously, there are different quality levels of wooden skewer. The good ones have never splintered on me. And I have steel ones I use half the time, no problems.

Posted by: rhomboid at August 09, 2020 04:23 PM (OTzUX)

41 I have baskets for kebabs so no skewers.

Posted by: Cheriebebe at August 09, 2020 04:18 PM (w6A0l)

Yes. Because you are addicted to technique...at least the good ones, and realize that skewers are stupid and backward and are symbols of our pre-industrial past.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:23 PM (xT2tT)

42 anybody use an air fryer? I have a deep fryer and have decent results but the set-up and clean-up is a hassle, so I kinda stopped using it

I still wanna make my own mcnuggets and onion rings

Posted by: DB- just DB. at August 09, 2020 04:23 PM (iTXRQ)

43 Oh, that butter/Franks combination works great drizzled over french fries and nacho chips in the air fryer, too.

Posted by: Charles Darwin - Pop quiz: What does COVID and homelessness have in common politically? at August 09, 2020 04:23 PM (HxL16)

44 I gave the neighbor lady cukes, zukes, and cherry tomatoes yesterday as a boatload were ready to be picked from the garden.

This morning one of her little ones brought over a salad of chopped cukes, red onion, watermelon, a bit of feta cheese and some fresh basil. I think she drizzled some honey on it and some wine vinegar as the dressing.

It is fantastic.

Posted by: Tonypete at August 09, 2020 04:25 PM (Rvt88)

45 I still wanna make my own mcnuggets and onion rings

-

Never tried making either. Where an air fryer shines is cooking the bagged ones from the freezer aisle, though.

Posted by: Charles Darwin - Pop quiz: What does COVID and homelessness have in common politically? at August 09, 2020 04:25 PM (HxL16)

46
If I have to haul my sorry self to Alberta anytime soon, I'll quarantine at your place.
Posted by: Vendette at August 09, 2020 04:22 PM (p2kj9)

Give me notice so I can clean the house.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:25 PM (lgiXo)

47 I usually just wrap the corn in foil - it cooks itself with it's own water, now matter how you wrap it. "Naked" is OK, but you can get char/etc and retain the moisture by wrapping with foil or doing the husk thing.

Posted by: rhomboid at August 09, 2020 04:25 PM (OTzUX)

48 I haven't found chicken wings for under $2.19/lb (and often more) in ages. Why does a mostly bony cut cost more than boneless breasts?

Posted by: Miley, the Duchess at August 09, 2020 04:26 PM (rCwaK)

49 Watermelon, feta and mint salad is good.

Posted by: Mr Aspirin Factory at August 09, 2020 04:27 PM (pobjR)

50 I have a wine cellar management program, but I rarely use it because the last thing on earth I want to do after dinner is run over to my computer and update the database.
----------

Here is next week's "First World Problems" thread.

Posted by: bluebell at August 09, 2020 04:27 PM (/669Q)

51 I haven't found chicken wings for under $2.19/lb (and often more) in ages. Why does a mostly bony cut cost more than boneless breasts?

-

Yeah, that's really irritating. Same as skirt steak.

We're high class fancy artisianal meats now!!!

Posted by: Charles Darwin - Pop quiz: What does COVID and homelessness have in common politically? at August 09, 2020 04:27 PM (HxL16)

52 Why does a mostly bony cut cost more than boneless breasts?

Texture and taste. If I could order a "wings only" meal at KFC, I'd never order anything else.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:27 PM (ZSK0i)

53 Northernlurker, I occasionally use the gas grill as a faux smoker, but have learned it only really works with 1) turkey breast 2) whole chickens. But it does work. Use apple and sometimes a bit of hickory for "smoke" flavor, steel box with the chips, followed by foil packets with the chips as time goes on. Chips soaked overnight of course. But amazing how poultry picks up the smoke flavor even in a gas grill.

Posted by: rhomboid at August 09, 2020 04:28 PM (OTzUX)

54 Use bamboo skewers and soak them in water for an hour or so before grilling, no worries.
Grilled corn is excellent. I love the occasional burnt corns.

Posted by: attila the annoying at August 09, 2020 04:28 PM (w7KSn)

55 Heh, I like the baskets so I don't lose my tomatoes which always fall off the skewers.

Gilded, I have not ever tried olive oil on corn. I just love the melted butter and a bit of salt. Its what summer is to me.
I may have to try it on a bite tho, just to see.

Posted by: Cheriebebe at August 09, 2020 04:28 PM (w6A0l)

56 Its a good recipe...just lazy writing.

Posted by: humphreyrobot at August 09, 2020 04:29 PM (pB6Gt)

57 Kebobs have lots of chopping and lancing. Not that lazy.

Posted by: Cosmic Charlie at August 09, 2020 04:29 PM (uhGSf)

58 Its a good recipe...just lazy writing.

What is?

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:29 PM (ZSK0i)

59 Another fantastic fruit salad.

Good cantaloupe, lime juice, fresh mint (chopped), and hot red pepper flakes (or mild ground chili powder).

Amazing summer fruit salad, as simple and easy as it sounds. Great as a side for grilled meat.

Posted by: rhomboid at August 09, 2020 04:29 PM (OTzUX)

60 Sorry, but corn on the grill is an abomination, IMHO. Boil it and slather it with Irish butter and salt.
Any interesting vegetable grill discovery this week was that okra is damn good when coated with EVOO and grilled. Not slimy, and tasty for those of us who appreciate grilled veggies. Publius does not. He wants his veggies either deep fried (okra) or boiled to death (okra, squash, green beans, etc).

Posted by: Miley, the Duchess at August 09, 2020 04:29 PM (rCwaK)

61 Any=another

Posted by: Miley, the Duchess at August 09, 2020 04:30 PM (rCwaK)

62 Butter and salted corn on the cob is great. Grated cotija cheese and/or rubbed dry thyme are also really fine on the cob...

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:31 PM (ZSK0i)

63 Another fantastic fruit salad.

Good cantaloupe, lime juice, fresh mint (chopped), and hot red pepper flakes (or mild ground chili powder).

Amazing summer fruit salad, as simple and easy as it sounds. Great as a side for grilled meat.

Posted by: rhomboid at August 09, 2020 04:29 PM (OTzUX)

Cantaloupe is the Chilean sea bass of melons.

Posted by: Miley, the Duchess at August 09, 2020 04:31 PM (rCwaK)

64 I have tried a basket for grilling veggies but it's too much of a pain for me. I have one of those grill trays with holes in it and I just throw a boatload of veggies on there and stir periodically. The lazy person's way to make delicious grilled veggies.

Posted by: bluebell at August 09, 2020 04:32 PM (/669Q)

65 Attila is correct, I forgot to mention soaking the wood skewers. I use wood about half the time, always soak, never have a problem.

It would take a whole edumucation and probably special sourcing, but would love to be able to imitate the roadside lamb kebab we used to get in Azerbaijan. Do have in-laws via siblings who are lamb experts, they might be able to solve the sourcing issue.

The donner kebab in Baku was always very good, probably lots of people here know it from tourism or military service in Germany. The stuff out in the provinces was different, but of course I have no idea about the recipe for either.

Posted by: rhomboid at August 09, 2020 04:32 PM (OTzUX)

66 Ever try it with olive oil?
Posted by: Gilded Age II at August 09, 2020 04:22 PM (BRkq2)/i]

HERESY!!

Posted by: Baron Munchausen at August 09, 2020 04:33 PM (C1NyB)

67 Continuing from downstairs thread I have cooked hotdogs a couple times with a old style shop light. Wrapped in aluminium foil set in the cage and rotated a few times 15 -20 minutes and just like a rotisserie at a baseball game.

Posted by: Skip at August 09, 2020 04:33 PM (OjZpE)

68 ghost of hallelujah (and CBD) - seriously, there are
different quality levels of wooden skewer. The good ones have never
splintered on me. And I have steel ones I use half the time, no
problems.

Posted by: rhomboid at August 09, 2020 04:23 PM (OTzUX)

And soon, when you have indoor plumbing, you'll think that your life is complete.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:33 PM (xT2tT)

69 Dammit. I'll be in the barrel if anyone needs me.

Posted by: Baron Munchausen at August 09, 2020 04:33 PM (C1NyB)

70 Miley, I always grill my okra too and my kids always ask me to buy it. I'm amazed at what my kids will eat if it's grilled, even when they were young.

Posted by: bluebell at August 09, 2020 04:33 PM (/669Q)

71 I kinda just don't like corn in general. Not as itself anyway. Its best, highest purposes are cornbread, corn tortillas, and bourbon.

Posted by: bear with asymmetrical balls at August 09, 2020 04:34 PM (H5knJ)

72 Chicken wings as food? I thought Gov. Coumo said they weren't food?

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 04:34 PM (5eWOT)

73 While the turkey is smoking I'm watching The Curse of Oak Island.
I think I'll have a drink whenever the narrator says mysterious or legendary.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:34 PM (lgiXo)

74 bluebell - I use both, pan with holes for smaller amounts, big flat basket for big veggie grills. Use them all the time.

Additional Blond Agent, making me hungry, again/still/whatever. And I'm still not hungry, just ate.

Posted by: rhomboid at August 09, 2020 04:34 PM (OTzUX)

75 Cantaloupe is the Chilean sea bass of melons.
Posted by: Miley, the Duchess at August 09, 2020 04:31 PM (rCwaK)

Most cantaloupe is barely ripe crap but ripe cantaloupe is delish. The trouble is that cantaloupe is like supermarket tomatos.

Posted by: DR.WTF Laptop at August 09, 2020 04:35 PM (eukD0)

76 Ny strips on the barbecue tonite.

Posted by: Archer at August 09, 2020 04:35 PM (VzQjD)

77 Flip Fantasia.

Posted by: Cosmic Charlie at August 09, 2020 04:36 PM (uhGSf)

78 Ripe cantaloupe with prosciutto is fantastico.

Posted by: bluebell at August 09, 2020 04:36 PM (/669Q)

79 Posting this from the kitchen, which smells great as my darling bride's banana bread, with mini chocolate chips, (the "mini" part is important, as the smaller chips resist migrating south while baking) is almost done. Then I'm gonna bump up the heat and bake a bag of pizza rolls. Good times!

Posted by: eastofsuez at August 09, 2020 04:36 PM (U2zca)

80 I have consumed cantaloupe milk.

I was rather sick later that night. It likely was not because of the cantaloupe milk, but I still have an aversion to cantaloupe over 20 years later.

Posted by: Vendette at August 09, 2020 04:37 PM (p2kj9)

81 CBD I'll have you know that I have a coal-powered mobile phone that has all the latest conveniences (for 2002 or something). Even text. Somehow I'm managing.

I even have one tupperware 9mm gun. So I'm not immutably opposed to modern contrivances.

Posted by: rhomboid at August 09, 2020 04:37 PM (OTzUX)

82 Cantaloupe is the Chilean sea bass of melons.

Posted by: Miley, the Duchess at August 09, 2020 04:31 PM (rCwaK)

I haven't had much good cantaloupe since I lived in California, and that was a long time ago.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:37 PM (xT2tT)

83 I have consumed cantaloupe milk.

Is that a Canadian spelling for coconut?

Posted by: Bandersnatch at August 09, 2020 04:38 PM (q2K0j)

84 ~~Ripe cantaloupe~~Anything with prosciutto is fantastico.

Posted by: bluebell at August 09, 2020 04:36 PM (/669Q)

FIFY

Posted by: CharlieBrown'sDildo at August 09, 2020 04:38 PM (xT2tT)

85 Gilded, I have not ever tried olive oil on corn. I just love the melted butter and a bit of salt. Its what summer is to me.
I may have to try it on a bite tho, just to see.
Posted by: Cheriebebe at August 09, 2020 04:28 PM (w6A0l)

I am a big believer in the customized bite. I just love olive oil and salt, probably as much as you love butter.

Posted by: Gilded Age II at August 09, 2020 04:39 PM (BRkq2)

86 DR WTF, true. But with cantaloupe, generally, one *can* assess ripeness with some success.

Weight for size (heavier better), indicates not dried out.
Color can be a clue - somewhere between greenish and tan.
Most important - root end should have distinct cantaloupe aroma when sniffed.

Only melon I know of where you have at least a chance of assessing ripeness like that.

Posted by: rhomboid at August 09, 2020 04:39 PM (OTzUX)

87 My Costco used to carry Tuscan melons but I haven't seen them this year. They look like a slightly larger, more oval cantaloupe but they are sweet and delicious. Have never had a bad one, as opposed to bad cantaloupe, which I have had.

But - I have never had cantaloupe milk, and I don't think I want to know what that is.

Posted by: bluebell at August 09, 2020 04:40 PM (/669Q)

88 Welp, just lost power. Monsoon just hit the lake. Dinner plans may have to adjusted.

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 04:40 PM (5eWOT)

89 FIFY
Posted by: CharlieBrown'sDildo at August 09, 2020 04:38 PM (xT2tT)
----------

Grazie.

Posted by: bluebell at August 09, 2020 04:41 PM (/669Q)

90
I have consumed cantaloupe milk.

Is that a Canadian spelling for coconut?

Posted by: Bandersnatch at August 09, 2020 04:38 PM (q2K0j)

No. Consumed it in the Philippines.

Posted by: Vendette at August 09, 2020 04:41 PM (p2kj9)

91 Additional Blond Agent, making me hungry, again/still/whatever. And I'm still not hungry, just ate.

Hehe.

Here's another one: get a bunch of asparagus, wash it, trim the woody ends and leave it long. Dry it off as best you can, then coat in extra virgin olive oil and sprinkle on the kosher salt, more than you might think. Grill it at about 450 or so until the ends are getting nicely brown. You'll know it's ready when the asparagus gets a kind of nutty flavor.

Pull it off and eat it ASAP. It gets soft fairly quickly otherwise.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:42 PM (ZSK0i)

92 Ive always pefered honeydews and crenshaws over cantaloupe.

Mrs Fixer has discovered the "Insta pot" and is furiously whipping out recipes.

Pray for me.

Posted by: fixerupper at August 09, 2020 04:42 PM (nw6Hr)

93 OK, gotta run. Happy eating!

Posted by: Vendette at August 09, 2020 04:43 PM (p2kj9)

94 Made a sort of Thai basil cashew chicken last night.

Have basil that needed to be picked and used. Don't have the dark and light soy that is key to Thai cooking, but the oyster sauce/regular soy substitute mix was OK. "Fresno" chiles - had perfect mild heat. Chicken thigh, diced.

Not bad. Plan to do a lot more Thai and Vietnamese cooking, need to mix it up more. And I used to do a few good Vietnamese dishes in years past.

Posted by: rhomboid at August 09, 2020 04:43 PM (OTzUX)

95 Fried a pound of bacon, fried tomatillos in the bacon grease.
Added pecan oil to the bacon grease and cooked chicken fried chicken, then made white gravy.

Posted by: Ben Had at August 09, 2020 04:43 PM (hGRZY)

96 My favorite corn-on-the cob preparation:

I'm persnickety, so I peel off the outermost leaves of the husk and twist off the ratty tips of the leaves. Rinse well; wrap wet ears in paper towel. Two on a plate in the microwave, 1-1:30 minutes, then turn for 1-1:30 minutes more. You can smell when they are done, usually 2-3 minutes total.

Part the leaves/silk in the middle and pull down. The ear comes out amazingly free of silk when done right.

If I want to put the ears on the grill, I par-cook in the microwave and finish on the grill. I did this for one of the Morondezvous events.

I think cooking in the husks enhances the corn flavor, while boiling dilutes the flavor (in my perception). Undercooking seems to keep it a bit sweeter than overcooking.

Posted by: Emmie at August 09, 2020 04:44 PM (4JM5Y)

97 Mrs Fixer has discovered the "Insta pot" and is furiously whipping out recipes.

Pray for me.

Posted by: fixerupper at August 09, 2020 04:42
-----------------------------
Prayers up.

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 04:44 PM (5eWOT)

98 I think I'll combine CBD's maple syrup idea with my roasted plum happenstance and put the combo on a pork chop tonight.

Posted by: Gilded Age II at August 09, 2020 04:44 PM (BRkq2)

99 Additional Blond Agent, thanks. We regularly do the grilled asparagus when we find good stuff - olive oil, salt/pepper, I like them grilled to charring on the ends. We usually use the thinner ones.

Posted by: rhomboid at August 09, 2020 04:45 PM (OTzUX)

100 Posted by: Ben Had at August 09, 2020 04:43 PM (hGRZY)

Yum. I love chicken fried...anything. When's dinner? I'll bring the wine (not that crap in the picture).

Chicken-fried steak for breakfast is one of the glories of modern civilization.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:45 PM (xT2tT)

101 Ben Had, now you've gone too far.

I can almost taste that through the intertubes.

Wow.

Posted by: rhomboid at August 09, 2020 04:46 PM (OTzUX)

102 I'm also planning to roast Brussels sprouts. I'll show myself out.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:46 PM (lgiXo)

103 May I recommend Colorado Rocky Ford cantaloupes?

Posted by: Emmie at August 09, 2020 04:47 PM (4JM5Y)

104 I just came back from WinnDixie with $92 worth of groceries. 8lbs of 80/20 @ $2.99lb, and happy to get it. BOGO rump roasts @ $1.49lb. Frozen veggies, BOGO cauliflower, milk, and coffee.

I must be getting stronger in my old age. I remember when I couldn't carry $100 worth of groceries.

Posted by: Grump928(C) at August 09, 2020 04:47 PM (yQpMk)

105
Canadian Bacon Hot Pockets are AWESOME on the grill....

Posted by: fixerupper at August 09, 2020 04:48 PM (nw6Hr)

106 Roasted a dozen or so heads of garlic to make room for this years crop. Popped them out of their skins into a jar with salt and covered in olive oil. Going to try them on a homemade pizza when the dough rises a bit more. Second shot at Sicilian pizza. First one was pretty good with salami and pepperoni.

Posted by: dartist at August 09, 2020 04:48 PM (+ya+t)

107 92 Ive always pefered honeydews and crenshaws over cantaloupe....
Posted by: fixerupper at August 09, 2020 04:42 PM (nw6Hr)

Me too, but either my taste has changed or the cantaloupes are just better this year.

But watermelon is king.

Posted by: Gilded Age II at August 09, 2020 04:49 PM (BRkq2)

108 Besides Rocky Ford cantaloupes, there's Olathe sweet corn and Palisades peaches.

These are our regional specialties. I do not know if we export to other regions.

Posted by: Emmie at August 09, 2020 04:49 PM (4JM5Y)

109 Happy Food Thread!!! I hope you are having a good weekend CBD, in spite of power outages and tough chickens.

I made a Full English Breakfast for my family yesterday morning, and while it was very good, my son commented that, as in other things culinary, the British are lacking.

Big Southern Breakfast, complete with fresh biscuits, butter, homemade jam, bacon, sagey sausage, eggs, grits, cinnamon rolls and grits is just better, according to him. I tend to agree.

Posted by: Moki at August 09, 2020 04:49 PM (+X9Vs)

110 Yum. I love chicken fried...anything. When's dinner? I'll bring the wine (not that crap in the picture).

Chicken-fried steak for breakfast is one of the glories of modern civilization.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:45
--------------------------------

Chicken fried steak is cube steak (beef.)

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 04:49 PM (5eWOT)

111 I think I'll have a drink whenever the narrator says mysterious or legendary.

You'll need a trip to the ER for alcohol poisening.

Posted by: Jewells45 at August 09, 2020 04:50 PM (dUJdY)

112 Moki, that sounds delicious. You said grits twice. I hope one of them has cheese and garlic in it.

Posted by: bluebell at August 09, 2020 04:50 PM (/669Q)

113 CBD, I do my big meal at lunch but I have plenty of left overs.

I was pleased with the fried tomatillos, I added tabasco to the egg wash and added a dash of cumin to the cornmeal.

Posted by: Ben Had at August 09, 2020 04:50 PM (hGRZY)

114 102 I'm also planning to roast Brussels sprouts. I'll show myself out.
Posted by: Brother Northernlurker just another guy at August 09, 2020 04:46 PM (lgiXo)

A favorite!

Posted by: Gilded Age II at August 09, 2020 04:50 PM (BRkq2)

115 I love honeydew, don't get them to often sadly.

Posted by: Skip at August 09, 2020 04:51 PM (OjZpE)

116 Mrs Fixer has discovered the "Insta pot" and is furiously whipping out recipes.

Pray for me.
Posted by: fixerupper at August 09, 2020 04:42 PM (nw6Hr)
----------

What sort of prayer? One against weight gain?

Posted by: blake - semi lurker in marginal standing
Now sporting transition lenses!
at August 09, 2020 04:51 PM (WEBkv)

117 Winn Dixie is still around?

Posted by: Cosmic Charlie at August 09, 2020 04:51 PM (uhGSf)

118 Fried a pound of bacon, fried tomatillos in the bacon grease.
Added pecan oil to the bacon grease and cooked chicken fried chicken, then made white gravy.

Okay you know what?? I'm just gonna pack my bags and move in with you! I'll sleep with the horses if need be.

Posted by: Jewells45 at August 09, 2020 04:52 PM (dUJdY)

119 Rhomboid, do you have a link for your basil chicken recipe? This is the time of year I am faced with a bumper crop of basil right before it all goes south on me.

Posted by: bluebell at August 09, 2020 04:52 PM (/669Q)

120 I like them grilled to charring on the ends. We usually use the thinner ones.

Bingo. And I was happy to find that even when you char them a fair ways, they still taste great.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 04:53 PM (ZSK0i)

121 Winn Dixie is still around?

Mine got new management and is doing it's best to drive the male shoppers away. They are moving items from one side of the store to the other, literally overnight. I'm a creature of habit. I want things to stay in place.

Posted by: Grump928(C) at August 09, 2020 04:53 PM (yQpMk)

122 I have a bottle of Pernod. Any recommendations, other than watering the flowers?
My problem is Pernod is extremely strong in flavor.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:53 PM (lgiXo)

123 Fried a pound of bacon, fried tomatillos in the bacon grease.

Added pecan oil to the bacon grease and cooked chicken fried chicken, then made white gravy.

I can feel my heart seizing up just reading about it. Sounds really good.

Posted by: dartist at August 09, 2020 04:53 PM (+ya+t)

124 115 I love honeydew, don't get them to often sadly.
Posted by: Skip at August 09, 2020 04:51 PM (OjZpE)

Is honeydew with lime like chili with carrots? Trying to keep up.

Posted by: Gilded Age II at August 09, 2020 04:53 PM (BRkq2)

125 Skip, Sprouts had some honeydew a few weeks back that was die for. I really prefer it over canteloupe.

Posted by: Jewells45 at August 09, 2020 04:53 PM (dUJdY)

126 CBD, have you tried an air fryer? I love what mine does with quick meals like frozen foods and french fries, and the fried chicken experiment is currently underway.

Posted by: Gunnar Grey at August 09, 2020 04:54 PM (qosZB)

127 I love honeydew, don't get them to often sadly.
Posted by: Skip at August 09, 2020 04:51 PM (OjZpE)
--------
Good honeydew is great, but bad honeydew is sad.

Posted by: bluebell at August 09, 2020 04:54 PM (/669Q)

128 12 Moki, that sounds delicious. You said grits twice. I hope one of them has cheese and garlic in it.

Posted by: bluebell at August 09, 2020 04:50 PM (/669Q)

I like grits.

Posted by: Moki at August 09, 2020 04:54 PM (+X9Vs)

129 I LOVE grits. Lots of butter and salt and pepper!! Yummy!

Posted by: Jewells45 at August 09, 2020 04:55 PM (dUJdY)

130 I knew Piggly Wiggly held on a long time.

Posted by: Cosmic Charlie at August 09, 2020 04:55 PM (uhGSf)

131 Jewells, Thanks to you for the tip about frying the tomatillos in bacon grease. That little slab of bacon under that fried 'mater made a good thing even better.

Posted by: Ben Had at August 09, 2020 04:55 PM (hGRZY)

132 We were in Australia earlier this year. While I do not care for Australian wines, Hubby wanted to go on a few wine tours, so we did.

We did a few tours in Hunter Valley. The vines were in such sad shape from the severe drought. One estate winery we visited had only a handful of vines left, and those were close to the house where they could give them water by hand.

Ironically, our last few days on our Australian trip were a wash-out because the rainfall was so heavy, it was coming down in sheets (February).

If you like Australian wines from the Hunter Valley you may be out of luck for a few years.

Posted by: Ann at August 09, 2020 04:56 PM (NDO5Q)

133 You're welcome Bed Had!! No other way to fry em!

Posted by: Jewells45 at August 09, 2020 04:56 PM (dUJdY)

134 129 I LOVE grits. Lots of butter and salt and pepper!! Yummy!
Posted by: Jewells45 at August 09, 2020 04:55 PM (dUJdY)

I always laugh when someone who says they don't like grits orders polenta.

Posted by: Gilded Age II at August 09, 2020 04:56 PM (BRkq2)

135 bluebell, in next comment I'll put up links to recipes I sort of hybridized for the basil chicken dish.

And for basil bumper crop (I only wish - this year I've had the most bizarre, failed basil experience evuh - but I'm still planting seeds, our season here goes for another few months), remember:

* basil lemonade (I think you remember the recipe)
* pesto pesto pesto - I now use cashews instead of pine nuts ($$$) - normally I'd be making lots of pesto and freezing it by this point, but as it is, I'm just doing recipes with basil and using it as I go. Made some great herbed scrambled eggs with fresh basil and shallots this morning

Posted by: rhomboid at August 09, 2020 04:57 PM (OTzUX)

136 My problem is Pernod is extremely strong in flavor.

Posted by: Brother Northernlurker just another guy at August 09, 2020 04:53 PM (lgiXo)

Do you have any good rye whiskey (not the Canadian crap)? And some Peychauds bitters?

If so, you can make a cocktail called The Sazerac, which if made well is wonderful.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:57 PM (xT2tT)

137 I like grits with sausage, since I can't have appropriate grits with cheese and butter and shrimp and such.

Melons need sandy loam soil to grow well and tasty, at least I have found it so. The best melon I have ever eaten was in Athens, Greece, at a little restaurant in the exarchia neighborhood (where the terrorists hung out, at least then.) The owner grew most of the produce, and had picked it that morning. It was uh-mazing. I have tried to eat it since and it has always been lacking.

It was my first night in Athens, starting a new job. I was hungry and discombobulated due to jet lag, breaking up with a boyfriend the day before, etc., so that might have contributed to me thinking it was really good.

Posted by: Moki at August 09, 2020 04:58 PM (+X9Vs)

138 95 - you had me at "Fried a pound of bacon."

Posted by: vivi at August 09, 2020 04:59 PM (11H2y)

139 I pilfered some basil from my brothers garden and I'm trying to sprout it in the hopes of planting it. I miss not having a garden this year.

Posted by: dartist at August 09, 2020 05:00 PM (+ya+t)

140 Piggly Wiggly had some fantastic fried chicken.

Posted by: Cosmic Charlie at August 09, 2020 05:00 PM (uhGSf)

141 If so, you can make a cocktail called The Sazerac, which if made well is wonderful.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:57 PM (xT2tT)

The New Orleans Manhattan.

Posted by: Gilded Age II at August 09, 2020 05:00 PM (BRkq2)

142 bluebell, I used a blend of these recipes:

https://preview.tinyurl.com/y2y4dup5

https://preview.tinyurl.com/hpexfoc

And for the substitute for Thai soy sauce, used this guy's approach:

https://preview.tinyurl.com/y58j2h3q

Posted by: rhomboid at August 09, 2020 05:01 PM (OTzUX)

143 Hey, Ben Had. Not tomatillos , but wife and daughter have been on a fried green tomato kick for the last 2 weeks. They have a good scald on them.

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 05:01 PM (5eWOT)

144 An American Pickle (2020)

"An immigrant worker at a pickle factory is accidentally preserved for 100 years and wakes up in modern day Brooklyn. "

It sounds terrible.

Posted by: Grump928(C) at August 09, 2020 05:02 PM (DKpyr)

145 I'll bet he is sour about the whole dill.

Posted by: Grump928(C) at August 09, 2020 05:03 PM (DKpyr)

146 Rhomboid, I do make pesto, and I actually have some pine nuts in the freezer (they were a gift from a generous friend). But we try not to eat too much pasta, and that's the best vehicle for pesto. So I do try to find other uses for the basil besides caprese salads.

I also put it in regular lettuce salads which is good.

Posted by: bluebell at August 09, 2020 05:03 PM (/669Q)

147 Gonna head out soon for some hiking.

Here's where we'll be going, if curious.

https://www.youtube.com/watch?v=7KGk20rdR-M

Posted by: rhomboid at August 09, 2020 05:04 PM (OTzUX)

148 olddog, can you believe that I couldn't find any green tomatoes . I had to go with the next best option.

Posted by: Ben Had at August 09, 2020 05:04 PM (hGRZY)

149 Thanks for the links, rhomboid!

Posted by: bluebell at August 09, 2020 05:05 PM (/669Q)

150 bluebell I've used pesto as a dip, and a sauce for veggies - both work well. I sometimes alter it a bit for the purpose, add something. It's also good as a sauce for shrimp or chicken.

Posted by: rhomboid at August 09, 2020 05:05 PM (OTzUX)

151 I'm making take out pizza tonight. Rev found a coupon. My excuse this time is I have no kitchen cabinets and a dying refrigerator. Stay tuned for next weeks excuse.

Posted by: grammie winger at August 09, 2020 05:05 PM (4EyHE)

152
Some herbs and spices wax and wane in popularity, don't they? Have you come across any recipes lately that call for chervil?

I do not recommend putting wax in your food...

Unless it's cheese. Which is still queso-tionable.

Posted by: weft cut-loop at August 09, 2020 05:05 PM (vIxqx)

153 Why eat unripe tomatoes?

Posted by: Skip at August 09, 2020 05:06 PM (OjZpE)

154 bluebell, I cube chicken tenders, cook them in garlic and white wine and then put the pesto on that. No pasta needed.

Posted by: Ben Had at August 09, 2020 05:06 PM (hGRZY)

155 Hi grammie! Did you move yet?

Posted by: bluebell at August 09, 2020 05:06 PM (/669Q)

156 bluebell, are you and your hubby a fan of Thai food? I've seen recipes for Thai Basil chicken- both as a soup and a main dish- that look interesting.

Posted by: Moki at August 09, 2020 05:06 PM (+X9Vs)

157 We're having baked turkey thighs for dinner. While I'd like to fresh have corn on the cob I'm too tired to go to the farm stand and get fresh corn and cook it up, so we're having canned mixed vegetables. I'm sorry if that's a culinary solecism.

Posted by: FenelonSpoke at August 09, 2020 05:07 PM (oDRcK)

158 Expected the chicken wings to get up and dance like in Eraserhead.

Posted by: getting the banned back together at August 09, 2020 05:07 PM (shNUQ)

159 Ben Had comes through with an excellent pesto-without-pasta idea. I've used it as a sauce for a roasted pieces of chicken - but that approach sounds great, and simple.

Posted by: rhomboid at August 09, 2020 05:08 PM (OTzUX)

160 Skip, I'll bet you would really like them.

Posted by: Ben Had at August 09, 2020 05:08 PM (hGRZY)

161 grammie, you don't need to make excuses for not cooking. This is a judgment free zone (except for that maple syrup nonsense) and you are welcome to look at recipes and see what you want to order from grubhub.

No shame in that game.

Hope you and the Rev are well!!!

Posted by: Moki at August 09, 2020 05:08 PM (+X9Vs)

162 Yes, Moki, we are, and rhomboid just gave me some links!

Stay tuned - in about two weeks I'll be complaining that my bail has gone all woody and now I have none.

Posted by: bluebell at August 09, 2020 05:08 PM (/669Q)

163 Best grilled corn that I ever had was at Silver Dollar City in S. Missouri, oddly enough.

Posted by: Akua Makana at August 09, 2020 05:08 PM (M8fx/)

164 A dollop of pesto is good in soup too.

Posted by: dartist at August 09, 2020 05:08 PM (+ya+t)

165 Bluebell, yes we moved and I have no kitchen. Kind of fits, don't you think?

Posted by: grammie winger at August 09, 2020 05:08 PM (4EyHE)

166
Do you have any good rye whiskey (not the Canadian crap)? And some Peychauds bitters?

If so, you can make a cocktail called The Sazerac, which if made well is wonderful.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:57 PM (xT2tT)

I'll try that.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:09 PM (lgiXo)

167 157- see my 161 Fenelon! I hope you and your family are doing well too!!

Posted by: Moki at August 09, 2020 05:09 PM (+X9Vs)

168 Grammie, very shrewd of you to find a place with no working kitchen. I congratulate you!

Posted by: bluebell at August 09, 2020 05:09 PM (/669Q)

169 If you dislike the silk from corn as much as I do, try nuking your corn.

Our microwave does 4 ears in 10 minutes an they couldn't be easier to shuck. Plus the silk comes out cleanly.

Just be sure to cut the stalk end about an inch up the ear to make it easiest.

Posted by: irongrampa at August 09, 2020 05:10 PM (KATBx)

170 The "KILL SHOT" on Obama gate is HERE--Finally

taibbi.substack.com/the-spies-who-hijacked-america

He has spoken with Durham and is continuing to do so.

Posted by: rld77 with coffee at August 09, 2020 05:10 PM (qThdr)

171 Wings that look like actual wings freak me out. Like bats.

Posted by: Cosmic Charlie at August 09, 2020 05:10 PM (uhGSf)

172 bluebell, if you need basil, let me know. I have a forest of the stuff, both sweet and cinnamon basil. The cinnamon basil smells amazing, by the way. I can grow the heck out of the stuff, but it doesn't like me. I stop breathing if I eat it.

Posted by: Moki at August 09, 2020 05:10 PM (+X9Vs)

173 Ooh, that is a pretty picture up top!

Posted by: Lizzy at August 09, 2020 05:11 PM (bDqIh)

174 I do freeze basil ground up with olive oil, in ice cube trays. I add the cubes to my spaghetti sauce or tomato soup in the winter and it's like a taste of summer.

Last week I blanched, seeded and froze 25 pounds of Romas from the farmer's market so we will have some good sauce this winter.

Posted by: bluebell at August 09, 2020 05:11 PM (/669Q)

175 Bluebell - we are in my daughters rental home and she is gracious ly remodeling the kitchen. The stove won't be in till November. Isn't that wonderful?

Posted by: grammie winger at August 09, 2020 05:12 PM (4EyHE)

176 While I do the grilling, Mrs. Attila reminds me that she preps the corn, first shucks it, remove husks, wash, THEN she sticks it in the microwave on low for a couple of minutes.
Then I grill it, medium heat, turn over when I hear a few kernels pop, and when the corn gets a nice brownish hue.
I have also been known to throw the corn on the grill, husk and all and cook it that way. But you have to let it cool some before you husk it.

Posted by: attila the annoying at August 09, 2020 05:12 PM (w7KSn)

177 rhomboid, simple and quick. If I want pasta with it I just dump in a package of porcini mushroom cappellaccio while cooking the chicken. 1 pan and done.

Posted by: Ben Had at August 09, 2020 05:12 PM (hGRZY)

178 olddog, can you believe that I couldn't find any green tomatoes . I had to go with the next best option.

Posted by: Ben Had at August 09, 2020 05:04
-------------------------
I've never sought them. But apparently our farmers market is long on them this year.

Posted by: olddog in mo, uckfay ancercay at August 09, 2020 05:12 PM (5eWOT)

179 That's the trouble with having thousands of wines at our fingertips...how do we differentiate; how do we keep track?

---------

Night Train is nothing if not consistent so you don't have to keep track.

Posted by: Cicero (@cicero) at August 09, 2020 05:12 PM (wPVhA)

180 I can grow the heck out of the stuff, but it doesn't like me. I stop breathing if I eat it.
Posted by: Moki at August 09, 2020 05:10 PM (+X9Vs)
---------

Oh no - are you actually allergic to basil? I've never heard of that! What a shame.

Posted by: bluebell at August 09, 2020 05:12 PM (/669Q)

181 My trick for kabobs (I happen to use soaked bamboo) is to put the meat and vegetables on separate skewers. This ensures each cooks appropriately. Hand your guests a skewer of each, and let them dig in.

I've done boneless chicken thighs with pineapple this way. Dust the pineapple with paprika. The chicken too, but yeah, the pineapple. Some might even call for cayenne. I do not judge them...

Posted by: Joe Kidd at August 09, 2020 05:13 PM (5WpEK)

182 Piggly Wiggly had some fantastic fried chicken.
Posted by: Cosmic Charlie
--------
It was a ploy. The pigs knew that they might be next.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:13 PM (bPH26)

183 When we lived in CT there was a guy that grew the absolute best corn I have ever eaten in my life. John Harvey was his name and he farmed about 10 acres of various vegetables and stuff but mostly sweet corn.

That stuff was so sweet you could eat it without cooking it.

He refused to tell anyone what seeds he used or what his farming method was. Sold it out on a table in front of his house and would only pick a couple dozen ears at a time.

He sold out every day.

Posted by: Mr. Scott (Formerly GWS) at August 09, 2020 05:13 PM (JUOKG)

184 171 Wings that look like actual wings freak me out. Like bats.
Posted by: Cosmic Charlie at August 09, 2020 05:10 PM (uhGSf)

Don't give Ace any ideas.

Posted by: Gilded Age II at August 09, 2020 05:13 PM (BRkq2)

185 Bluebell - we are in my daughters rental home and she is gracious ly remodeling the kitchen. The stove won't be in till November. Isn't that wonderful?
Posted by: grammie winger at August 09, 2020 05:12 PM (4EyHE)
-------

Any way you can slip her a few extra bucks to wait until after Christmas?

Posted by: bluebell at August 09, 2020 05:16 PM (/669Q)

186 Great news! The 50 count bag of pizza rolls contained two bonus rolls, a four percent boost in value, and flavor.
Winning!

Posted by: eastofsuez at August 09, 2020 05:16 PM (U2zca)

187 grammie, an electric frying pan and a microwave. You can cook up a storm.

Posted by: Ben Had at August 09, 2020 05:18 PM (hGRZY)

188 Cemetery grown corn is particularly sweet, I hear.

Posted by: klaftern at August 09, 2020 05:18 PM (RuIsu)

189 Bluebell - we are in my daughters rental home and she is gracious ly remodeling the kitchen. The stove won't be in till November. Isn't that wonderful?
Posted by: grammie winger
--------

I've mentioned this before, I have a copy:

https://tinyurl.com/vn3oolo

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:19 PM (830x5)

190 Ben Had - shhhh I'm milking this thing as long as I can get away with it

Posted by: grammie winger at August 09, 2020 05:19 PM (4EyHE)

191 If anyone is looking for an easy, delicious egg casserole recipe that is not bread-based, have I got a treat for you:

https://tinyurl.com/yxqe6oy9

It's got lots of eggs, cheese, cottage cheese (sounds weird and gross, but it bakes right in and you don't even know it's there) and green chilies in it. I cut the butter in half per the reviews and it came out absolutely delicious.

Posted by: bluebell at August 09, 2020 05:20 PM (/669Q)

192 Cemetery grown corn is particularly sweet, I hear.
Posted by: klaftern at August 09, 2020 05:18 PM (RuIsu)

-------

That was one of the tricks that the Indians taught to the Pilgrims, IIRC.

Posted by: Cicero (@cicero) at August 09, 2020 05:20 PM (wPVhA)

193 Mike Hammer - too funny

Posted by: grammie winger at August 09, 2020 05:21 PM (4EyHE)

194 grammie, sorry!

Posted by: Ben Had at August 09, 2020 05:21 PM (hGRZY)

195 Cemetery grown corn is particularly sweet, I hear.
Posted by: klaftern
----------

The volunteers that grow at the waste treatment plant are especially good.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:21 PM (830x5)

196 >>When we lived in CT there was a guy that grew the absolute best corn I have ever eaten in my life. John Harvey was his name and he farmed about 10 acres of various vegetables and stuff but mostly sweet corn.

Mmm. I love fresh corn. In Colorado we have Olathe corn that is unbelievably good.

Posted by: Lizzy at August 09, 2020 05:21 PM (bDqIh)

197 I've mentioned this before, I have a copy:

https://tinyurl.com/vn3oolo
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:19 PM (830x5)
---
That is hilarious.

Posted by: Gilded Age II at August 09, 2020 05:21 PM (BRkq2)

198 Looking at that picture of the wine again now that I'm on my computer instead of my phone, I'm thinking the problem might be that it has the word "foot" in it.

Only Italian feet make good wine, I'm afraid.

Posted by: bluebell at August 09, 2020 05:21 PM (/669Q)

199 I have the ingredients to make Shakshuka in the next few days. I've tried it once before and liked.
It's easy enough for me.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:23 PM (lgiXo)

200 bluebell, soooo true.

Posted by: Ben Had at August 09, 2020 05:23 PM (hGRZY)

201 I love Olathe sweet corn. It's buttery heaven on earth. I often overindulge, which makes it best that it's seasonal.

Posted by: Pug Mahon, Reporting from Dodge City at August 09, 2020 05:24 PM (UU216)

202 Only Italian feet make good wine, I'm afraid.
Posted by: bluebell at August 09, 2020 05:21 PM (/669Q)

---------

The last picture you want in your head while you imbibe is Crocodile Dundee stomping on your wine.

Gina Lollobridgida, on the other hand...

Posted by: Cicero (@cicero) at August 09, 2020 05:24 PM (wPVhA)

203 If anyone is looking for an easy, delicious egg casserole recipe that is not bread-based, have I got a treat for you:

https://tinyurl.com/yxqe6oy9

It's got lots of eggs, cheese, cottage cheese (sounds weird and
gross, but it bakes right in and you don't even know it's there) and
green chilies in it. I cut the butter in half per the reviews and it
came out absolutely delicious.

Posted by: bluebell at August 09, 2020 05:20 PM (/669Q)

Bluebell, the following is great. When I've made it I just ordered onions on the pizza. The crusts on the sides of the pan are important. It tastes better the next day.

https://www.allrecipes.com/recipe/229489/leftover-pizza-breakfast-casserole/

Posted by: Vendette at August 09, 2020 05:24 PM (p2kj9)

204 "Wings that look like actual wings freak me out. Like bats"

How about thighs?

Posted by: Lena at August 09, 2020 05:24 PM (Tnijr)

205 118 Fried a pound of bacon, fried tomatillos in the bacon grease.
Added pecan oil to the bacon grease and cooked chicken fried chicken, then made white gravy.

Okay you know what?? I'm just gonna pack my bags and move in with you! I'll sleep with the horses if need be.
Posted by: Jewells45 at August 09, 2020 04:52 PM (dUJdY)

It sounds so good I could cry.

Posted by: Ladyl--now with fake mask! at August 09, 2020 05:25 PM (TdMsT)

206 But then you started whistling?

Posted by: Cosmic Charlie at August 09, 2020 05:25 PM (uhGSf)

207 Vendette, that looks great! The problem lies with having to have that much leftover pizza. I have a 20-year-old son. There is never, ever, any leftover pizza.

Posted by: bluebell at August 09, 2020 05:28 PM (/669Q)

208 Only Italian feet make good wine, I'm afraid.
Posted by: bluebell at August 09, 2020 05:21 PM (/669Q)

How would Ana Navarro's peasant feel work.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:28 PM (lgiXo)

209 "Wings that look like actual wings freak me out. Like bats"

How about thighs?
Posted by: Lena
--------------

Parsons noses.

Posted by: Gram at August 09, 2020 05:29 PM (GBHAb)

210 My dinner tonight is the usual Sunday night fare of a seasoned and sauteed salmon. I've been sprinkling a little bit of seasoned bread crumbs in with the seasoning since I read about that on a different recipe here.

Last week we tried preparing baked potatoes in the microwave. It worked well, and not having to leave them in the oven at high temps for a long period was a big plus. So I bought some more potatoes this week, big heavy monsters. Each, with butter, cheese, and seasonings, should make a core dinner, with some corn and peas alongside.

Posted by: Wolfus Aurelius at August 09, 2020 05:30 PM (rpbg1)

211 >>> I leave the husks on but pulled down initially. Smear kernels with salt, pepper, garlic, and paprika then pull the husks back up and tie them up. That way the corn kind of grill/steams. The family likes it.
Posted by: banana Dream at August 09, 2020 04:11 PM (l6b3d)

=====

This sounds delicious. Sadly, my family doesn't like to go try new things. Which means if something fails, I'm stuck either cooking or ordering a second meal. So I stick with the basics to keep them happy.

Posted by: Up and In at August 09, 2020 05:30 PM (xYP3k)

212 American ones knock me out.

Posted by: Cosmic Charlie at August 09, 2020 05:30 PM (uhGSf)

213 I've been terribly happy with Torbreck if you are after an Australian wine. I'm guessing you've come across the label, but if not, they have affordable to celebratory bottles. Good stuff

Posted by: Ben Sears at August 09, 2020 05:30 PM (GBcwv)

214 Only Italian feet make good wine, I'm afraid.
Posted by: bluebell at August 09, 2020 05:21 PM (/669Q)

How would Ana Navarro's peasant feel work.
Posted by: Brother Northernlurker just another guy at August 09, 2020

*
*

Okay with me if Charlize Theron wanted to produce some wine that way, as long as there's a video. Navarro I suspect has feet like a Flintstone -- Fred, not Wilma.

Posted by: Wolfus Aurelius at August 09, 2020 05:31 PM (rpbg1)

215 Okay you know what?? I'm just gonna pack my bags and move in with you! I'll sleep with the horses if need be.
Posted by: Jewells45 at August 09, 2020 04:52 PM (dUJdY)

It sounds so good I could cry.
Posted by: Ladyl
--------
These threads are a torture to those of us too lazy, or too marginally skilled to duplicate the efforts of others.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:31 PM (pK7cg)

216 These threads are a torture to those of us too lazy, or too marginally skilled to duplicate the efforts of others.
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:31 PM (pK7cg)
--------

Says the guy who cooks with his car.

Posted by: bluebell at August 09, 2020 05:32 PM (/669Q)

217 Combining last thread with this one - is it too much to ask for a ladle that doesn't drip down the side of a bowl when I'm serving up soup? The more careful I am, the more certain of drip. Sheesh!

Posted by: Russkilitlover at August 09, 2020 05:33 PM (99Nt9)

218 >>> These threads are a torture to those of us too lazy, or too marginally skilled to duplicate the efforts of others.
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:31 PM (pK7cg)

======

Agreed. I have a love/hate relationship with this thread. But I could also say the same for the gun thread.

Posted by: Up and In at August 09, 2020 05:33 PM (xYP3k)

219 Mrs f'd will sometimes put butter and horseradish on the corn before roasting in foil on the grill. Dang it now I want some.

Posted by: freaked at August 09, 2020 05:33 PM (Tnijr)

220 ts a good recipe...just lazy writing.

What is?
Posted by: Additional Blond Agent

I was joking in a friendly way. Just an excuse to say Lazy Writing.

If i saw E =mc2 100 years ago i'd probably say something dumb.
Ok ok...i'm the bad guy....i'm the lazy writer.

Posted by: humphreyrobot at August 09, 2020 05:34 PM (pB6Gt)

221 Posted by: Ben Sears at August 09, 2020 05:30 PM (GBcwv)

Oh yes...Torbreck is available.

I wrote about this wine because it was so unusual to have a disappointing Aussie wine...

Posted by: CharlieBrown'sDildo at August 09, 2020 05:34 PM (xT2tT)

222 A weird forgotten ingredient is Bitters.

Big in Da Islands Mon.

Used in cocktails, soups, stews, throw a few dashes into a marinade, etc, etc.

Good for your digestive system and whatever ails ya.

Speaking of my digestive system, it's martini time.

One olive only please.

Posted by: Hairyback Guy at August 09, 2020 05:34 PM (Z+IKu)

223 Sweet corn was very late this summer in our flyover part of the country. The local stand didn't set up until way in to July. 3-4 weeks behind normal.

Posted by: Up and In at August 09, 2020 05:35 PM (xYP3k)

224 An American Pickle (2020)

"An immigrant worker at a pickle factory is accidentally preserved for 100 years and wakes up in modern day Brooklyn. "

It sounds terrible.
Posted by: Grump928(C) at August 09, 2020

*
*

He's not going to like modern America, either.

Posted by: Wolfus Aurelius at August 09, 2020 05:36 PM (rpbg1)

225 Vendette, that looks great! The problem lies with
having to have that much leftover pizza. I have a 20-year-old son.
There is never, ever, any leftover pizza.

Posted by: bluebell at August 09, 2020 05:28 PM (/669Q)

Confiscate what you need and tell him Mom says so.

Posted by: Vendette at August 09, 2020 05:36 PM (p2kj9)

226 If i saw E =mc2 100 years ago i'd probably say something dumb.
Ok ok...i'm the bad guy....i'm the lazy writer.

*Now* you're in trouble. I just finished up reading Robert Surber's "Los Alamos Primer" about an hour ago..

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:37 PM (ZSK0i)

227 >>> One olive only please.
Posted by: Hairyback Guy at August 09, 2020 05:34 PM (Z+IKu)

====

So, your bartender's name is Vasily?

Posted by: Up and In at August 09, 2020 05:38 PM (xYP3k)

228 191 bluebell

That casserole looks AMAZING - Thank You!

Posted by: ibguy at August 09, 2020 05:38 PM (1IRbd)

229 Baked poatoes... Slather potato in butter, sprinkle with garlic salt and pepper, wrap in foil, bake for 1 hour and 15 min at 350. My kids love them.

Posted by: Jewells45 at August 09, 2020 05:38 PM (dUJdY)

230 These threads are a torture to those of us too lazy, or too marginally skilled to duplicate the efforts of others.
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:31 PM (pK7cg)

======

Agreed. I have a love/hate relationship with this thread. But I could also say the same for the gun thread.
Posted by: Up and In at August 09, 2020 05:33 PM (xYP3k)

I have no cooking skills at all plus I'm lazy but I like hanging around this thread.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:38 PM (lgiXo)

231 Starting to come around to CBD's French toast with no syrup. I heard the term "eggy bread" on a Brit sitcom, DDG'd it, and am addicted. Savory French toast, basically, except maybe more egg. It's so versatile. With melted cheese, or bacon, it makes a great sandwich.

Posted by: skywch at August 09, 2020 05:39 PM (Y/Ps0)

232 >>Baked poatoes... Slather potato in butter, sprinkle with garlic salt and pepper, wrap in foil, bake for 1 hour and 15 min at 350. My kids love them.

Butter on the outside?
I am intrigued. . . will try this!

Posted by: Lizzy at August 09, 2020 05:39 PM (bDqIh)

233 That casserole looks AMAZING - Thank You!
Posted by: ibguy at August 09, 2020 05:38 PM (1IRbd)
-------

You're welcome! So nice to see you.

Posted by: bluebell at August 09, 2020 05:39 PM (/669Q)

234 Says the guy who cooks with his car.

I'll bet the Army taught him that trick.

Posted by: dartist at August 09, 2020 05:40 PM (+ya+t)

235 Says the guy who cooks with his car.
Posted by: bluebell
------------

It's never been the same since V8's fell from favor. A nailhead Buick (the gearheads will understand) was the crème de la crème for cooking.

I've been reduced to poaching fish using the dishwasher. Pots and Pans setting, of course.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:40 PM (L47aO)

236 *Now* you're in trouble. I just finished up reading Robert Surber's "Los Alamos Primer" about an hour ago..
Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:37 PM (ZSK0i)
---

Read it. I suppose you read Rhodes' "Making" too.

Posted by: Gilded Age II at August 09, 2020 05:40 PM (BRkq2)

237 Mike Hammer

Myth busters actually did this once, guest star Alton Brown. Pretty cool.

Also dishwasher cooking, IIRC.

Posted by: ibguy at August 09, 2020 05:40 PM (1IRbd)

238 Winn Dixie is still around?

Mine got new management and is doing it's best to drive the male shoppers away. They are moving items from one side of the store to the other, literally overnight. I'm a creature of habit. I want things to stay in place.
Posted by: Grump928(C) at August 09, 2020

*
*

Their pricing drove me away years ago.

Posted by: Wolfus Aurelius at August 09, 2020 05:40 PM (rpbg1)

239 Ya"ll realize how close the NoVaMoMe is?

Posted by: Ben Had at August 09, 2020 05:40 PM (hGRZY)

240 171 Wings that look like actual wings freak me out. Like bats.
Posted by: Cosmic Charlie at August 09, 2020 05:10 PM (uhGSf)
--------------------------
Wow!!! Me too!!!
I thought I was the only one on earth who found them creepy!

I only want to have the ones that look like baby drumsticks!

Posted by: Margarita DeVille at August 09, 2020 05:40 PM (M/9m0)

241 In an uncanny convergence of the Book thread and the Food thread (which mentions Chilean Sea Bass) I offer an account of fishing in the Antarctic for that particular fish.
An adventure writer goes along for the ride and the ship catches so much, it sinks.
"Last Man Off" by Matt Lewis. Non-fiction.

Posted by: attila the annoying at August 09, 2020 05:41 PM (w7KSn)

242 Sweet corn was very late this summer in our flyover
part of the country. The local stand didn't set up until way in to
July. 3-4 weeks behind normal.

Posted by: Up and In at August 09, 2020 05:35 PM

---

Corn is supposed to be knee high by the 4th of July.

Posted by: Mr. Scott (Formerly GWS) at August 09, 2020 05:41 PM (JUOKG)

243 Read it. I suppose you read Rhodes' "Making" too.

That and Dark Sun, both signed in pencil from when he and his wife stopped by the Skeen-Whitlock building a number of years back.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:41 PM (ZSK0i)

244 I'm watching The Curse of Oak Island. The Laginas found a Templar recipe for French Toast and maple syrup.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:42 PM (lgiXo)

245 Robert Surber's "Los Alamos Primer" about an hour ago..
Posted by: Additional Blond Agent, STEM guy

Build a miniature atom bomb in a bottle.

Is it a paperweight or a defensive capability?

Posted by: humphreyrobot at August 09, 2020 05:42 PM (pB6Gt)

246 Whoa!!

Posted by: Gilded Age II at August 09, 2020 05:42 PM (BRkq2)

247 One olive only please.

When I was a baby bartender I had no idea what I was doing. I'd make up for it by pouring with a flourish and keeping Mr. Boston under the bar.

An older bartender told me that martinis should always have an odd number of olives, one, three, even five, just odd. I accepted this as Ancient Wisdom and to this day I question the chops of any bartender who serves a two olive martini.

Posted by: Bandersnatch at August 09, 2020 05:42 PM (q2K0j)

248 If so, you can make a cocktail called The Sazerac, which if made well is wonderful.

Posted by: CharlieBrown'sDildo at August 09, 2020 04:57 PM (xT2tT)

The New Orleans Manhattan.
Posted by: Gilded Age II at August 09, 2020 05:00 PM (BRkq2)

Speaking of New Orleans cocktails...

The greatest and tastiest one of all is the -

Ramos Gin Fizz

It's sorta like a light and weird citrusy gin ice cream soda.

Everyone loves it. And it's easy to make.

You probably have the ingredients at home right now.

Make one tonight!

Posted by: naturalfake at August 09, 2020 05:43 PM (dWwl8)

249 244 I'm watching The Curse of Oak Island. The Laginas found a Templar recipe for French Toast and maple syrup.
Posted by: Brother Northernlurker just another guy at August 09, 2020 05:42 PM (lgiXo)

At least they found something!

Posted by: Ladyl--now with fake mask! at August 09, 2020 05:43 PM (TdMsT)

250 One olive only please.

When I was a baby bartender I had no idea what I was doing. I'd make up for it by pouring with a flourish and keeping Mr. Boston under the bar.

An older bartender told me that martinis should always have an odd number of olives, one, three, even five, just odd. I accepted this as Ancient Wisdom and to this day I question the chops of any bartender who serves a two olive martini.
Posted by: Bandersnatch at August 09, 2020 05:42 PM (q2K0j)

The rule of odd numbers applies to tattoos as well.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:43 PM (lgiXo)

251 Is it a paperweight or a defensive capability?

Paperweight. Surber's text was an orientation document handed out to new Los Alamos employees coming in.

In fact, a significant section of it dealt with his best estimate numbers for uranium and "element 94".

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:44 PM (ZSK0i)

252 I have no cooking skills at all plus I'm lazy but I like hanging around this thread.
Posted by: Brother Northernlurker
------

Well, try to look busy and useful, otherwise they'll start thinking of you as something that might go into the stew pot.

Redouble that effort if Cannibal Bob is in the room.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:44 PM (WZ5i4)

253 I just watched this video that was in my recommendations for some reason. It's a nice lady from Wyoming telling how she makes her own homemade vanilla extract and sells it at the farmer's market. I would love to try it. But it takes TWO YEARS! I'd probably forget where I hid it.

https://youtu.be/My74LL1qYE4

Posted by: bluebell at August 09, 2020 05:44 PM (/669Q)

254 We used to have a build your own baked potato night when both the kids were still at home. I'd bake the potatoes as I mentioned above. Sautee some broccoli, chicken. Chop up onion and have a bowl of shredded cheese and sour cream on hand. Everyone loved it and not that much work.

Posted by: Jewells45 at August 09, 2020 05:44 PM (dUJdY)

255 Is the Curse of Oak Island real?

Posted by: Cosmic Charlie at August 09, 2020 05:44 PM (uhGSf)

256 Kack. Best estimate of critical mass that is.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:44 PM (ZSK0i)

257 Yes. Because you are addicted to technique...at
least the good ones, and realize that skewers are stupid and backward
and are symbols of our pre-industrial past.
Posted by: CharlieBrown'sDildo at August 09, 2020 04:23 PM (xT2tT)

---
not if you are using the one piece metal skewers that have two prongs.

those a a testament to modern man's ingenuity and mastery of metal w*rking.

only a soy boi would refuse to use them, likely out of fear.

Posted by: redc1c4 at August 09, 2020 05:45 PM (79lT1)

258 I just watched this video that was in my recommendations for some reason. It's a nice lady from Wyoming telling how she makes her own homemade vanilla extract and sells it at the farmer's market. I would love to try it. But it takes TWO YEARS! I'd probably forget where I hid it.

https://youtu.be/My74LL1qYE4
Posted by: bluebell at August 09, 2020

*
*

Everyone should have a hobby. It keeps people off the streets.

Posted by: Wolfus Aurelius at August 09, 2020 05:45 PM (rpbg1)

259 >>> Corn is supposed to be knee high by the 4th of July.
Posted by: Mr. Scott (Formerly GWS) at August 09, 2020 05:41 PM (JUOKG)

=====

In our parts, for field corn, fence post high by the 4th of July was the saying. But with different varieties, "truck cab high by the Fourth of July" is not unheard of.

Posted by: Up and In at August 09, 2020 05:45 PM (xYP3k)

260 233 bluebell

Thanks, nice to be seen

Been mostly lurking lately. We've been spending a lot of time at late MIL's house trying to get it cleaned up, etc prior to selling. And all the other fun stuff that goes along with the process.

And, of course, our big stand freezer just up and died, only a few years old

Hoping we can salvage most if not all...

Posted by: ibguy at August 09, 2020 05:45 PM (1IRbd)

261 240
171 Wings that look like actual wings freak me out. Like bats.

My godchild and I used to team up to cook for Bear games and one of the things we made around Halloween were called bat wings.

Posted by: dartist at August 09, 2020 05:45 PM (+ya+t)

262 "Is the Curse of Oak Island real?"

Sure. Same as pro wrestling.

Posted by: attila the annoying at August 09, 2020 05:45 PM (w7KSn)

263 I've been reduced to poaching fish using the dishwasher. Pots and Pans setting, of course.
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:40 PM (L47aO)
-------

We all have our crosses to bear.

Posted by: bluebell at August 09, 2020 05:45 PM (/669Q)

264 Is the Curse of Oak Island real?

No matter how much money you spend, you find nothing.

Posted by: Grump928(C) at August 09, 2020 05:46 PM (DKpyr)

265 Ya"ll realize how close the NoVaMoMe is?

Yes and I'm sad I can't be there.

Posted by: Jewells45 at August 09, 2020 05:46 PM (dUJdY)

266 "Is the Curse of Oak Island real?"

Sure. Same as pro wrestling.
Posted by: attila the annoying at August 09, 2020 05:45 PM (w7KSn)

I find it amusing and good for a drinking game.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:47 PM (lgiXo)

267
The rule of odd numbers applies to tattoos as well.
Posted by: Brother Northernlurker
--------

Curiously, and disturbingly, the rule does not apply to prime numbers.

I've never quite trusted the number "2'. I think it may be a poser, and disloyal to its fellow primes.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:47 PM (WZ5i4)

268 And, of course, our big stand freezer just up and died, only a few years old Hoping we can salvage most if not all...
Posted by: ibguy at August 09, 2020 05:45 PM (1IRbd)
-------

Oh no! I'm sorry to hear that. I hope you can save it all. At the very least I hope there will be some good eating at your house as you have to use up the thawed stuff.

Posted by: bluebell at August 09, 2020 05:47 PM (/669Q)

269 When I grill corn, I do it with the husk on. It basically steams it. I cook it until the outer husk is dark brown. At that point alot of the kernels are a little brown. After cooking, the husk and silk come off easily. Add butter, salt and pepper....TASTY!!!

Posted by: Lemmiwinks at August 09, 2020 05:48 PM (h1jJh)

270 There's a lot to be said for consistency. For instance, if flavoring a stew with bay leaves, I always use three, so I know how many I need to fish out.

Posted by: eastofsuez at August 09, 2020 05:48 PM (U2zca)

271 It's a nice lady from Wyoming telling how she makes her own homemade vanilla extract...
---------

Is it fermented?

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:48 PM (WZ5i4)

272 If so, you can make a cocktail called The Sazerac, which if made well is wonderful.
Posted by: CharlieBrown'sDildo at August 09, 2020 04:57 PM (xT2tT)
The New Orleans Manhattan.
Posted by: Gilded Age II at August 09, 2020 05:00 PM (BRkq2)

Yup......When I am in the Big Sleazy, I visit the Roosevelt Hotel, who claim this concoction as their own house drink, for one or two before going whore chasing in the French Quarter.

Wonder if it's still there with all the crazy going on.

Posted by: Hairyback Guy at August 09, 2020 05:49 PM (Z+IKu)

273 Fishpeople, Wild salmon chowder or smoked oyster chowder are camping food upgrades

Posted by: Jean at August 09, 2020 05:49 PM (ERagJ)

274 I'll never forget the dish of oven-baked chicken that my Mom did, with some cut-up chicken she got at the co-op, sometime in the mid-1970s. Yes, very old chickens - they tasted basically like chicken-flavored rubber bands. Should have done them stewed, or as pot-pies, or something.
I to threaten my back-yard rooster, Larry-Bird, telling him that I WILL print out and tape the recipe for coq-au-vin to the side of the chicken coop if he is noisy in the early morning again.
Fortunately, he has a new harem, of four red-sex-based pullets (who should start laying eggs next month, I think) so he is getting pretty mellow in his senior years. (He is the last survivor of the three Barred Rock "pullets" that we got when we first began to think of having back yard chickens. It's just that Barred Rock chicks can't be differentiated as to sex at an early age... and Larry-Bird turned out to be a rooster. Barred Rocks are those pretty black and white chickens with brilliant red combs.)

Posted by: Sgt. Mom at August 09, 2020 05:49 PM (xnmPy)

275 Wasn't there a burger chain named after Big Boy?

Posted by: humphreyrobot at August 09, 2020 05:50 PM (pB6Gt)

276 What I am in the middle of cooking right now:

Tex Mex Curry, of my own invention. I like curries, so I came up with this.

Ingredients:
3 bell peppers (red, yellow, and orange, 1 each, makes the mixture colorful)
2 large Jalapeno's
2 large Yellow Onions
2 Hatch Chiles (today)
some cloves of garlic
1 14.5 oz can stewed tomatoes (could be diced)
2 jars Jafrezi Curry by Pataki. (you could toss in a Vindaloo if you really want it hot)

meat: either cut up a whole roast chicken, or brown 2 lbs of ground beef. Today it's the ground beef.

Take all the seeds out of the peppers and jalapeno's, and cut into bite size pieces. Put into a 5 liter pot with a stick of butter, plenty of salt and pepper. Burn the waxy coating off the Hatch Chiles chipotle style, and dice them. Also chop up the onions - saute all the vegetables together until they're nice and soft.

while you're doing this, brown the ground beef in a skillet. When it's fully cooked, add to the vegetables. Then stir in the 2 jars of Jafrezi Curry, and bring the whole point to a boil. That's it, it's ready! Serve over saffron rice or corn chips, or by itself.

the fun thing about this mixture is that it always tastes even better after it sits in the fridge overnight!

Posted by: Tom Servo at August 09, 2020 05:50 PM (V2Yro)

277 Is it fermented?
Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:48 PM (WZ5i4)
-------

Well, I'd say more distilled. She uses vodka.

Although she was also making a batch with spiced rum. I don't know how that would be. She made the video last November so maybe in November 2021 she'll let us know.

Posted by: bluebell at August 09, 2020 05:50 PM (/669Q)

278 >>. . .how she makes her own homemade vanilla extract and sells it at the farmer's market. I would love to try it. But it takes TWO YEARS! I'd probably forget where I hid it.

I would lose it, for sure.
Saw an interesting story on Madagascar vanilla and now I'm not sure if I should feel guilty for liking vanilla . . .?

https://www.youtube.com/watch?v=3xgNfGyNbbE

Posted by: Lizzy at August 09, 2020 05:51 PM (bDqIh)

279 170 rid77 thats a interesting read

Posted by: Skip at August 09, 2020 05:52 PM (OjZpE)

280 243 Read it. I suppose you read Rhodes' "Making" too.
---
That and Dark Sun, both signed in pencil from when he and his wife stopped by the Skeen-Whitlock building a number of years back.
Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:41 PM (ZSK0i)
---
246 Whoa!!
Posted by: Gilded Age II at August 09, 2020 05:42 PM (BRkq2)
---
jealous!
Did you ever read "Heisenberg's War"? I'm wondering if you buy that thesis.

Posted by: Gilded Age II at August 09, 2020 05:52 PM (BRkq2)

281 Wasn't there a burger chain named after Big Boy?
Posted by: humphreyrobot
--------

Franchise restaurants. Regionally with different names, e.g., Bob's Big Boy, Shoney's Big Boy...

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:53 PM (bk3Sg)

282 Saw an interesting story on Madagascar vanilla and now I'm not sure if I should feel guilty for liking vanilla . . .?

https://www.youtube.com/watch?v=3xgNfGyNbbE
Posted by: Lizzy at August 09, 2020 05:51 PM (bDqIh)
--------

It's wicked expensive, I know that.

Side note - I would love to smell like vanilla, like that lady does.

Posted by: bluebell at August 09, 2020 05:54 PM (/669Q)

283 Big Boy help stop racism...the deadly kind.

Posted by: humphreyrobot at August 09, 2020 05:55 PM (pB6Gt)

284 A weird forgotten ingredient is Bitters.

Big in Da Islands Mon.

Used in cocktails, soups, stews, throw a few dashes into a marinade, etc, etc.

Good for your digestive system and whatever ails ya.

Speaking of my digestive system, it's martini time.

One olive only please.
Posted by: Hairyback Guy

Bartenders never card me when I order soda and bitters.

Posted by: Jean at August 09, 2020 05:55 PM (B7KlG)

285 OK I'm claiming this tangent is if reference to the Atomic Grill, Santa Fe, lest it be straying too far.

Posted by: Gilded Age II at August 09, 2020 05:55 PM (BRkq2)

286 Who here makes their own cocktail ingredients like syrups or grenadine?

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:55 PM (lgiXo)

287 I bought a Korean earthenware pot for cooking rice. I think they are called donabe. This is small and I did make rice in it. I want to try a different type rice as most of what I have is sticky rice. I have another one coming that is used for making kim chi. And I have the pepper powder to make it. The Korean pepper they use for cooking is interesting. It's not hot and has a smoky smell like paprika. I finally have enough of the basics to learn some simple dishes.

Posted by: Notsothoreau at August 09, 2020 05:55 PM (YynYJ)

288 jealous!
Did you ever read "Heisenberg's War"? I'm wondering if you buy that thesis.

Don't get too jealous. I've listened to a couple of his talks and barely survived the experience. Stick with the books.

No, I haven't read HW. I'll have to look it up and give it a shot.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:56 PM (ZSK0i)

289 31 ... "the restaurant Aux Anciennes Canadiens, in Quebec City, not far from the Chateau Frontenac."

rhomboid,
We ate there back in 1996. The food was wonderful. Since I'm distantly related to at least half the Province, Mrs. JTB figured there was some atavistic aspect to my enjoyment. Apparently it's still in operation. I also remember it had the smallest, least comfortable rest room in the northern hemisphere.

Posted by: JTB at August 09, 2020 05:56 PM (7EjX1)

290 Who here makes their own cocktail ingredients like syrups or grenadine?
Posted by: Brother Northernlurker just another guy at August 09, 2020 05:55 PM (lgiXo)
------

I make my own simple syrup because it's simple! I don't even know what grenadine really is except I think it might be red.

Posted by: bluebell at August 09, 2020 05:56 PM (/669Q)

291 make my own simple syrup because it's simple! I don't even know what grenadine really is except I think it might be red.
Posted by: bluebell at August 09, 2020 05:56 PM (/669Q)

Pomegranate syrup I believe.

Posted by: Brother Northernlurker just another guy at August 09, 2020 05:57 PM (lgiXo)

292 Who here makes their own cocktail ingredients like syrups or grenadine?

A lot of the syrups are pretty straightforward. I'd like to try making some of the types of bitters but ingredient availability is a bit tricky.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 05:57 PM (ZSK0i)

293 I can recommend the Whataburger pico de gallo burger.

That's all I have this week food related

Posted by: RoyalOil at August 09, 2020 05:58 PM (aO8Gd)

294 I keep a bottle of Angostura around, for the occasional Pink Gin during the summer...to keep malaria at bay.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 05:59 PM (bk3Sg)

295 I was tasting ingredients and wondered if I was sick, because I didn't think it was too hot but I was coughing and sneezing and head got all congested. Worried me, I took a little piece of the hatch chile I'd cooked to my wife (I'd already eaten one) and said "hey taste this, I think it's pretty good!" And she usually tolerates hot food better than me. So she took the bite and got this shocked look on her fact and said "WATER!!!" and raced to get a glass, said it set her mouth on fire! So i guess people gotta be careful when i say "hey taste this!"

Posted by: Tom Servo at August 09, 2020 05:59 PM (V2Yro)

296 I pick up food at a lot of burger places. The Fatburger menu looks interesting.

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:00 PM (lgiXo)

297 Posted by: Tom Servo at August 09, 2020 05:50 PM (V2Yro)

Sold!

Posted by: Gilded Age II at August 09, 2020 06:00 PM (BRkq2)

298 Wasn't Sambo the same chain?

Posted by: Cosmic Charlie at August 09, 2020 06:00 PM (uhGSf)

299 Wasn't Sambo the same chain?
Posted by: Cosmic Charlie
----

Don't think so.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 06:01 PM (bk3Sg)

300 Wasn't Sambo the same chain?

As Whataburger? No.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:02 PM (ZSK0i)

301 Big Boy was like Sambo's but with a fat white boy. A friend of mine worked at one as a cook and I would go in there and get his special steak sandwich I called "The Greaser".

Posted by: freaked at August 09, 2020 06:02 PM (Tnijr)

302 Skip the beef or lamb kebobs (they need too long to cook properly). But thin slices of chicken breast on skewers (satay) grill in minutes and taste wonderful. Marinate the chicken in a soy and garlic based liquid. A few boneless and skinless breasts can feed a dozen people. Put the satay into lettuce leaves, add some rice noodles and a little fish sauce. Heaven and easy to do. Soak the wooden skewers in water.

As for Oak Island, they've found a ton of pre-searcher artifacts and construction items. These included human bone fragments found about 200 feet below the surface. Add in the pre-Columbian European and Middle Eastern material found and at the very least, it's an important archaeological site, on top of being the #1 reality cable TV show.

Posted by: MichiCanuck at August 09, 2020 06:02 PM (4bHJF)

303 I keep a bottle of Angostura around, for the occasional Pink Gin during the summer...to keep malaria at bay.
Posted by: Mike Hammer

Don't you need the tonic for that?

Posted by: Jean at August 09, 2020 06:03 PM (B7KlG)

304 289 31 ... "the restaurant Aux Anciennes Canadiens, in Quebec City, not far from the Chateau Frontenac."

rhomboid,
We ate there back in 1996. The food was wonderful. Since I'm distantly related to at least half the Province, Mrs. JTB figured there was some atavistic aspect to my enjoyment. Apparently it's still in operation. I also remember it had the smallest, least comfortable rest room in the northern hemisphere.
Posted by: JTB at August 09, 2020 05:56 PM (7EjX1)

Loved it. Great food town.

Posted by: Gilded Age II at August 09, 2020 06:04 PM (BRkq2)

305 Wasn't there a burger chain named after Big Boy?

Posted by: humphreyrobot

---
one of the originals is here in The Valley, like totally.

on the western edge of Burbank. they have classic car rallies there every Friday.

it's also the first place Resident 3vil and i ever had dinner together, right after i found out she considered us a "couple"...

fond memories of yet another restaurant i dare not eat in anymore, at least not anytime soon.

F you FPIES. also, all the assholes who put soy shit in every damn thing.

Posted by: redc1c4 at August 09, 2020 06:04 PM (79lT1)

306 We just had the first brisket we've cooked in over 30 years. We found a small, three pound brisket last week at a good price. (A good price on beef is becoming a rare find.) Neither of us care for smoked beef so we found a recipe that makes a sweet and sour brisket. Turned out great. Cooked in a low 300 degree oven for about three hours in a tomato based sauce it was fairly moist and tender. I don't have the recipe in front of me but it includes plenty of onions, vinegar, brown sugar, canned tomatoes, and golden raisins. Delish!

Posted by: JTB at August 09, 2020 06:05 PM (7EjX1)

307 Have you come across any recipes lately that call for chervil?

The gerbil with the chervil
shits a pellet that is poison

The otter sees a squatter
and does the voodoo he do.

Posted by: JT at August 09, 2020 06:05 PM (arJlL)

308 Big Boy had a comic they would give you, but Sambo was based on an actual book so it was a bit upscale.

Posted by: freaked at August 09, 2020 06:06 PM (Tnijr)

309 Hiya CBD !

Nice thread !

Posted by: JT at August 09, 2020 06:06 PM (arJlL)

310 Don't you need the tonic for that?
Posted by: Jean
-------

The theory is that the quinine in the tonic acts to suppress the malaria bug. *However*, I have been skipping the tonic for years, and note that I've never had a malaria problem. Ergo....

Posted by: Mike Hammer, etc., etc. at August 09, 2020 06:06 PM (bk3Sg)

311 As Big Boy.

Posted by: Cosmic Charlie at August 09, 2020 06:06 PM (uhGSf)

312 I have an air fryer but I haven't done a lot with it. I like to do chicken thighs in it for the crispy skin. If you put parchment paper in it, it toasts bread nicely.

Posted by: Notsothoreau at August 09, 2020 06:07 PM (YynYJ)

313 I don't have the recipe in front of me but it includes plenty of onions, vinegar, brown sugar, canned tomatoes, and golden raisins. Delish!
Posted by: JTB at August 09, 2020 06:05 PM (7EjX1)
-------

That sounds delicious!

Posted by: bluebell at August 09, 2020 06:07 PM (/669Q)

314 If the wine is sour- throw it out!

Posted by: Michelangelo at August 09, 2020 06:10 PM (cI3Q7)

315 I remember Sambo being chased by a tiger out front.

Posted by: Cosmic Charlie at August 09, 2020 06:11 PM (uhGSf)

316 I'm hungry now

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:12 PM (lgiXo)

317 Don't you need the tonic for that?
Posted by: Jean
-------

The theory is that the quinine in the tonic acts to suppress the malaria bug. *However*, I have been skipping the tonic for years, and note that I've never had a malaria problem. Ergo....
Posted by: Mike Hammer

I drink lots of vodka tonics and have had malaria 3 times, must be the gin. We should work for the cdc.

Posted by: Jean at August 09, 2020 06:14 PM (B7KlG)

318 I think Sambo changed the Tiger into butter or something and that had something to do with pancakes. I have a dim memory of going there once.

Posted by: freaked at August 09, 2020 06:14 PM (Tnijr)

319 BTW, if you are in Quebec City in June, the fresh seafood is outstanding. I had one meal that consisted of a metric ton of local mussels steamed in a wine, herb and butter sauce, a carafe of a dry lemony chablis and a small loaf of crusty French bread made on the premises. OMG it was good! If I tried to eat that much shellfish these days I would be in trouble but the memory of that meal remains even after 24 years.

Posted by: JTB at August 09, 2020 06:15 PM (7EjX1)

320 Posted by: JT at August 09, 2020 06:06 PM (arJlL)

Thanks!

Posted by: CharlieBrown'sDildo at August 09, 2020 06:16 PM (xT2tT)

321 Me and the fambly were at a sambo's in Lincoln City, OR in the early 2000s. Good food, and we watched the latest Israeli smackdown of one of their enemies live on TV.

I remember that because it was just a bizarre moment in my life.

Posted by: Pug Mahon, Reporting from Dodge City at August 09, 2020 06:16 PM (UU216)

322 318 I think Sambo changed the Tiger into butter or something and that had something to do with pancakes. I have a dim memory of going there once.
Posted by: freaked at August 09, 2020 06:14 PM (Tnijr)

I vaguely remember seeing the signs somewhere out west. Do not think we ever ate there.

Posted by: Michelangelo at August 09, 2020 06:17 PM (cI3Q7)

323 I've been in Africa twice and haven't had malaria. I credit the beer I drink when I get home.

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:17 PM (lgiXo)

324 Since I'm distantly related to at least half the Province

Quebecois....

Posted by: runner at August 09, 2020 06:18 PM (zr5Kq)

325 Since I'm distantly related to at least half the Province

Quebecois....
Posted by: runner at August 09, 2020 06:18 PM (zr5Kq)

What do you think about poutine?

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:19 PM (lgiXo)

326 Tomatoes are about done for now. Put up a total of 26 quarts so far this year.

This year was different because I dried all the tomato skins in a dehydrator that I I removed prior to canning and then ground them to a powder in a coffee grinder. . It smells sweet like sun dried tomatoes. Add a little water and its tomato paste, a little more for some great tasting tomato soup. Its a great thing to add to soups and stocks too. I can;t believe I haven't been doing this.

Picked some eggplant and ate them last night. Ran out of flour, and corn meal so I went out to the hen house, scooped up some eggs, wisked em up, coated the eggplant slices in that and dredged in bread crumbs with some seasoning and deep fried them. YUMMY!!

Posted by: The Walking Dude at August 09, 2020 06:19 PM (cCxiu)

327 freaked, yes. Only one I ever saw was in California.

Posted by: Cosmic Charlie at August 09, 2020 06:20 PM (uhGSf)

328 What do you think about poutine?
Posted by: Brother Northernlurker just another guy at August 09, 2020 06:19 PM (lgiXo)

I think it should stay in Canada...where it belongs, where it will be most loved...

Posted by: runner at August 09, 2020 06:20 PM (zr5Kq)

329 What do you think about poutine?
Posted by: Brother Northernlurker just another guy at August 09, 2020 06:19 PM (lgiXo)

I think it should stay in Canada...where it belongs, where it will be most loved...
Posted by: runner at August 09, 2020 06:20 PM (zr5Kq)

I've never tried poutine.

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:21 PM (lgiXo)

330 There was a Bob's Big Boy at one of the fashionable intersections in Phoenix when I was growing up, that's where my parents would take us when they really wanted to Go Out and Dress Nice! The A&W drive in was the dress down go out place, and I still remember how great their root beer in the frosty mugs was.

Posted by: Tom Servo at August 09, 2020 06:22 PM (V2Yro)

331 Since I'm distantly related to at least half the Province

Quebecois....

Posted by: runner at August 09, 2020 06:18 PM (zr5Kq)

Kay-beck-wah, not Kwee-beck-wah.

Posted by: Vendette at August 09, 2020 06:22 PM (p2kj9)

332 Poutine, done properly, is great. Small servings though.

Posted by: Vendette at August 09, 2020 06:24 PM (p2kj9)

333 anybody use an air fryer?

I have a Breville Smart Oven. It is a phenomenal secondary oven. It even does a great job of dehydrating fruit and vegetables, although I only did it once to see how it worked.

It is, however, either a horrible air fryer, or you need special recipes for air frying. Also, you're not supposed to air fry anything in it that might drip down through the air frying basket.

Posted by: Stephen Price Blair at August 09, 2020 06:24 PM (2lndx)

334 I've never tried poutine.
Posted by: Brother Northernlurker just another guy at August 09, 2020 06:21 PM (lgiXo)

It may not be bad - cheese on fries, but looks a bit messy.

Posted by: runner at August 09, 2020 06:24 PM (zr5Kq)

335 Okay, I just ordered enough vanilla beans to make 4 pints of vanilla extract.

I'll check in again in two years to let you know how it went.

Posted by: bluebell at August 09, 2020 06:24 PM (/669Q)

336 *However*, I have been skipping the tonic for years, and note that I've never had a malaria problem. Ergo....

Waitaminute. That's the same logic that says that if you *don't* own a weedwhacker...

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:25 PM (ZSK0i)

337 Ah a search for Sambo and butter reveals this:

Little Black Sambo describes a dark skinned child's adventures with four tigers. Wearing his new set of brightly colored clothes and carrying an umbrella for a walk in the jungle, Sambo finds that he must give each piece of beloved finery to the tigers to keep from being eaten. Jealous over their new possessions and increasingly enraged, the tigers discard the clothing and chase each other around a tree so ferociously that they turn to melted butter. While Sambo retrieves his garments the butter is salvaged by Sambo's father, Black Jumbo, and is used to cook pancakes by Sambo's mother Black Mumbo. They are so delicious that Mumbo has 27, Jumbo consumes 45 and hungry Sambo devours 169

Posted by: freaked at August 09, 2020 06:25 PM (Tnijr)

338 I've only been to Canada once, went to Montreal, stayed in the Old Town at Le Saint Sulpice, wonderful place. Ate at a restaurant in the old town, don't remember the name, but had Caribou for the first time and it was incredible! Also toured the Cathedral there which was amazing, a piece of Old Europe here in North America.

Posted by: Tom Servo at August 09, 2020 06:26 PM (V2Yro)

339
303 I keep a bottle of Angostura around, for the occasional Pink Gin during the summer...to keep malaria at bay.
Posted by: Mike Hammer

Don't you need the tonic for that?
Posted by: Jean at August 09, 2020 06:03 PM (B7KlG)

******************

Drinking tip handed down to an old Ulster drinker, (so fourth behind Russians, Poles and Scots [which is basically what we are anyway] in the global drinking rankings, just ahead of the Irish).
A few drops of Angostura bitters in a glass, swirled about to line the glass then spritzed with some lemonade, soda (as you yanks call it) or coke, and downed before a session of drinking, will line the stomach and drastically cut down on the chances of embarrassing puking - or "boaking", "hughie" , or "throwing the ring" in local vernacular - and avoid social death.
But not too much, as it some sort of poison - strychnine I've heard - & NEVER if you started drinking first.
But this does work. Believe me, I'm talking from experience.

Posted by: Sir Ian Botham at August 09, 2020 06:27 PM (QfmTs)

340 Had poutine once. We stopped at a local place known for theirs. It was wonderful stuff. But the poutine couldn't beat what they called sugar pie, made in house. It was basically a pecan pie without the pecans and the top was crispy.

Posted by: JTB at August 09, 2020 06:27 PM (7EjX1)

341 Since I'm distantly related to at least half the Province

Quebecois....

Same here. A non-trivial chunk of my father's ancestry comes from there. Nantais, Descomps dit Labadie, Grandmaison, etc., etc.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:27 PM (ZSK0i)

342 When I was a kid in Montana, on very rare occasions we would go to the A&W, which my goofy dad always referred to as Alf & Willie's.

Us kids would sit in the way-back of our Rambler and feast like Roman soldiers after a battle.

Posted by: Pug Mahon, Reporting from Dodge City at August 09, 2020 06:27 PM (UU216)

343
anybody use an air fryer?
I do fries in it and use a little bit of peanut oil

Posted by: The Walking Dude at August 09, 2020 06:28 PM (cCxiu)

344 I went to Chez Dagobert. My friends and I were looking for a party place. We were told that is where it's at.

Posted by: runner at August 09, 2020 06:28 PM (zr5Kq)

345 I never use my metal skewers anymore.
I just soak my wooden ones, as mentioned above. They're also good for cake testers!

Butternut squash lasagna tonight. Delicious.

Chervil is a weird one. Like Savory although I use savory much more often.

I have a herb dressing that I've made using chervil. And a vegetarian split pea soup that is amazing.

Posted by: artisanal 'ette at August 09, 2020 06:30 PM (rjE57)

346 It was basically a pecan pie without the pecans and the top was crispy.

Sounds like Shoo-Fly/Chess pie.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:30 PM (ZSK0i)

347 CBD - My wife is a food photographer and has recently graduated from the Auguste Escoffier School of Culinary Arts. Hit my link and I'll set you up with her for photo shoots of your culinary catastrophes.

McGyver, over

Posted by: McGyver at August 09, 2020 06:31 PM (t7TeQ)

348
Us kids would sit in the way-back of our Rambler and feast like Roman soldiers after a battle.
Posted by: Pug Mahon, Reporting from Dodge City at August 09, 2020 06:27 PM (UU216)

My dad had a '64 White Rambler Wagon, we put 200,000 miles on that thing driving around the West.

Posted by: Tom Servo at August 09, 2020 06:31 PM (V2Yro)

349 Same here. A non-trivial chunk of my father's ancestry comes from there. Nantais, Descomps dit Labadie, Grandmaison, etc., etc.
Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:27 PM (ZSK0i)

Many ended up in LA.

Posted by: runner at August 09, 2020 06:32 PM (zr5Kq)

350 Dairy Queen was very good as well.

Posted by: Cosmic Charlie at August 09, 2020 06:32 PM (uhGSf)

351 Great thread, CBD. You did yeoman's work today, and should make yourself a proper Manhattan as a reward.

Stirred, of course, and strained into an actual Manhattan glass.

And great comment thread by everyone, this is going to give me an hour's worth of entertaining reading. Thank you, everyone.

Posted by: Pastafarian at August 09, 2020 06:32 PM (sgHEm)

352
Sounds like Shoo-Fly/Chess pie.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:30 PM

the chess pie at Mark's Feed Store in Louisville is outstanding

Posted by: AltonJackson at August 09, 2020 06:33 PM (DUIap)

353 335
Okay, I just ordered enough vanilla beans to make 4 pints of vanilla extract.

I'll check in again in two years to let you know how it went.

Posted by: bluebell at August 09, 2020 06:24 PM (/669Q)

++++
2 years? I thought it was only supposed to be 2-3 months. Also, how do you plan on bottling your batch? I have searched, sort of half-hardheartedly, for small bottles with some type of twist cap and have found nothing. Every year I think I am going to give them out as Christmas presents but always fall short when trying to obtain bottles.

Posted by: washrivergal at August 09, 2020 06:33 PM (T2NR8)

354 I drove up I-35 on Thursday stopping at bookstores and a couple of restaurants along the way (great Bavarian and apple fritter at Country Donuts in Salado, and butttermilk pie at Sacsee's Southern Eatery in Waco) and picked up an old church cookbook from Westfield, New Jersey.

The phone numbers are all of the "call WEstfield-9000" variety. Some of the recipes don't even have a baking temperature, they just say a hot oven or a moderately hot oven. And there's a television repairman ad using what I have since tracked down as a 1955 model Zenith television set (like cars, advertised in 1954).

I made honey walnut cookies from it yesterday, and after putting the cookies in the oven, and cleaning up the counter, I found an egg on the counter. Right. I took that egg out of the fridge to let it get toward room temperature. But I don't remember using it. I check the recipe, and sure enough, the ingredient list includes one egg, but the instructions don't mention it at all (I can be a little too focused when making something from instructions.)

The instructions do mention adding salt, which aren't in the list, but I've found leaving the salt out of lists common even in professional cookbooks from the era. Of course, the professional books will mention the amount...

I immediately check the cookies in the oven, and most of them are burnt, even though they haven't been in the oven for even half the required time. The non-burnt ones were quite good; I made the recipe again this morning with egg and they were even better, and no burnt ones. (But they did need to be in the oven for 8-10 minutes instead of 10-12.)

Posted by: Stephen Price Blair at August 09, 2020 06:34 PM (2lndx)

355 Where is Mark's?

Posted by: Cosmic Charlie at August 09, 2020 06:34 PM (uhGSf)

356 246 ... The sugar pie in Quebec was similar to shoo-fly but more maple flavored than molasses. There is no bad decision to make between the two.

Posted by: JTB at August 09, 2020 06:36 PM (7EjX1)

357 I remember Sambo being chased by a tiger out front.
Posted by: Cosmic Charlie
-------

As noted above, Sambo was a very clever lad. That the SJW's got triggered into shaming the chain is emblematic of their damaged psyches. The interesting part is that (as usual) it was their kneejerk racism that was revealed. Their the ones who made ugly racial assumptions that Sambo was being mocked.

I await the eradication of Uncle Remus, you know, a fount of folk wisdom, but...

It hasn't happened yet, but I am waiting.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 06:36 PM (WD9ZA)

358 Their the ones...

*sigh*

'They're'

Posted by: Mike Hammer, etc., etc. at August 09, 2020 06:37 PM (WD9ZA)

359 It was basically a pecan pie without the pecans and the top was crispy.

I've made an oatmeal pie that was basically just pecan pie with oatmeal instead of pecans. I loved it, but I do love oatmeal baked goods. The above cookies were oatmeal, too.

Posted by: Stephen Price Blair at August 09, 2020 06:37 PM (2lndx)

360 Herbed butter sauce for steamed artichokes

melt 1/ 4 cup butter
saute 1 minced shallot in butter to soften
pour butter shallot mixture into blend and add:
1 tsp dijon mustard
1 T fresh chervil or 1 tsp dried
1 T fresh thyme or 1 tsp dried
1 T fresh parsley, chopped
1/ 4 tsp salt

Posted by: artisanal 'ette at August 09, 2020 06:41 PM (rjE57)

361 Poutine fries with brown gravy. Breakfast, lunch, and dinner. Somewhere in the Maritimes.

Posted by: klaftern at August 09, 2020 06:41 PM (RuIsu)

362 359 ... "I've made an oatmeal pie that was basically just pecan pie with oatmeal instead of pecans. I loved it, but I do love oatmeal baked goods. The above cookies were oatmeal, too."

That sounds great. If it wasn't for the diabetes, I could happily live on oatmeal stuff: cookies, pies, breakfast cereal (steel cut), etc. I've always loved oats. Buckwheat is sort of in the same category.

Posted by: JTB at August 09, 2020 06:41 PM (7EjX1)

363 Posted by: Stephen Price Blair at August 09, 2020 06:34 PM (2lndx)

I know where Westfield is, I even know of someone who was recently serving as pastor at a church in Westfield.

Those old church cookbooks can have the most interesting recipies. Thanks for sharing your stories about the cookies. We have an old church cookbook. We even have a self published cookbook from the current organist who makes the most delicious candies and cookies, many of which which she learned to make in the 4-H.

Posted by: FenelonSpoke at August 09, 2020 06:43 PM (oDRcK)

364 360 Herbed butter sauce for steamed artichokes

I might try that one, but I've been more a mayo/aioli guy since elementary school.

Spouse brought home a bunch of sliced bell pepper, onions, etc. from work, so some Trader Joe's shaved beef and assorted other this and that and it's fajita night.

Posted by: JEM at August 09, 2020 06:44 PM (8erNz)

365 Late to the thread.

Making some home fermented dill pickles with the first pickling cucumbers of the season.

Posted by: RedMindBlueState at August 09, 2020 06:44 PM (rBtIz)

366 I've been in Africa twice and haven't had malaria. I credit the beer I drink when I get home.
Posted by: Brother Northernlurker

Your going to the right places, I go to the wrong places.

Posted by: Jean at August 09, 2020 06:45 PM (B7KlG)

367 Yo!

Posted by: Yo! at August 09, 2020 06:45 PM (GIeIM)

368 Do you have any pictures of raw cock? Because that's what I love.

Posted by: Allahpudnit at August 09, 2020 06:46 PM (Pw6wN)

369 What are your favorite hangover foods?
Asking for a friend.

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:46 PM (lgiXo)

370 Posted by: freaked at August 09, 2020 06:14 PM (Tnijr)

I think her got the tigers to chase each other around the tree and they turned into butter. He was a very clever. I don't know why this was considered racist.

Posted by: FenelonSpoke at August 09, 2020 06:46 PM (oDRcK)

371 sorry; I think "he" got the tigers.....

Posted by: FenelonSpoke at August 09, 2020 06:46 PM (oDRcK)

372 Do you have any pictures of raw cock? Because that's what I love.
Posted by: Allahpudnit at August 09, 2020 06:46 PM

Try Pr0nhub. This is the food thread.

Posted by: RedMindBlueState at August 09, 2020 06:47 PM (rBtIz)

373 Best fries made at home?

Ore-ida frozen and baked in the over?

No frying at the yo s

Posted by: Yo! at August 09, 2020 06:48 PM (GIeIM)

374 I've invented a few things....even invented a color. But my best food invention {that's free} is cream cheese frosting upon and on brownies.

Half frosting half brownie and all of death.

Posted by: humphreyrobot at August 09, 2020 06:49 PM (pB6Gt)

375 'I don't know why this was considered racist.'

The cartoon depictions are the problem I guess. Sambo was from India btw. An African Indian I suppose.

Posted by: freaked at August 09, 2020 06:49 PM (Tnijr)

376 Many ended up in LA.

A lot of mine trickled down through the Great Lakes although most are still up in Quebec/Ontario. My sister reverse migrated up north of Toronto.

Posted by: Additional Blond Agent, STEM guy at August 09, 2020 06:50 PM (ZSK0i)

377 If it wasn't for the diabetes, I could happily live on oatmeal stuff: cookies, pies, breakfast cereal (steel cut)

I have a couple of old hippie cookbooks with some oatmeal-based granola recipes I use from time to time. When I get tired of cookies or pie for breakfast.

One of the books is called "Cooking for Consciousness". I'm almost embarrassed to own it, but it has great recipes.

The other is the more generically named "Country Commune Cooking" in which the author traveled to a bunch of different communes and appropriated what she thought were the best recipes from each. There's a recipe in that for Scottish Oat Cakes which is literally just fry up some oatmeal mixed with water, salt, and oil into patties and put syrup on them.

Posted by: Stephen Price Blair at August 09, 2020 06:51 PM (2lndx)

378 Trump did these order things because he dislikes black presidents that did a better job them him. Unemployment was lower under Presdent Oblama at this point in time in his furst term than this idiot Trump !!!!!! We needs Joe Bridom so we cans go back to the good ole days of Presdent Obona..........

Posted by: Mary Clogginstein from Brattleboro, VT at August 09, 2020 06:51 PM (qM84C)

379 Tomatoes are done?
I get them until the frost hits, and with a couple inside the greenhouse hopefully a bit longer than that. Planted my Anaheim peppers inside the frame too.

Posted by: Skip at August 09, 2020 06:51 PM (OjZpE)

380 I made waffles this morning but now want pancakes with Tiger butter. Curse you Food Thread!

Posted by: freaked at August 09, 2020 06:52 PM (Tnijr)

381 365 ... "Making some home fermented dill pickles with the first pickling cucumbers of the season."

RMBS,
Hope that works for you. As I learn more about lacto-fermented veggies, I'm convinced the home made stuff is better than any commercial version. The sauerkraut I made last year was ambrosia for my taste.

Any time the topic of fermented produce comes up on the Muzzleloading Forum, in the camp cooking section, there is a LOT of interest, references to old journals, and the recipes these grizzled old guys have been using for decades.

Posted by: JTB at August 09, 2020 06:52 PM (7EjX1)

382 Making some home fermented dill pickles with the first pickling cucumbers of the season.

You are pickling cucumbers ?

Posted by: runner at August 09, 2020 06:52 PM (zr5Kq)

383 Those are good. Kirby is best for that sort of thing.

Posted by: runner at August 09, 2020 06:53 PM (zr5Kq)

384 Trumps tax cuts makes no sense. The government needs this money more to helps persins of color and not millionares !!!!!!!!!!!!!!

Posted by: Mary Clogginstein from Brattleboro, VT at August 09, 2020 06:53 PM (qM84C)

385 "Country Commune Cooking"

Is a great setting for murder mayhem novel poisons and commas.

Posted by: humphreyrobot at August 09, 2020 06:53 PM (pB6Gt)

386 I bought a half Boston butt, ground it up, added spices and made sausage 24 patties. Not bad. Went to the grocery yesterday and the had Jimmy Dean 30 count sausage patties for $7.99. Less work, better taste.

Posted by: Javems at August 09, 2020 06:53 PM (fk9y/)

387 As noted above, Sambo was a very clever lad. That the SJW's got triggered into shaming the chain is emblematic of their damaged psyches. The interesting part is that (as usual) it was their kneejerk racism that was revealed. Their the ones who made ugly racial assumptions that Sambo was being mocked.

-

He was an Uncle Tom!

Posted by: Charles Darwin is a write supremacist at August 09, 2020 06:53 PM (2NMBq)

388 Posted by: freaked at August 09, 2020 06:49 PM (Tnijr)

I knew he was Indian and yes, the pictures look like a little black boy but he was a very clever boy.

Posted by: FenelonSpoke at August 09, 2020 06:53 PM (oDRcK)

389 I'm a little drunk. But I'll carry on.

Posted by: Brother Northernlurker just another guy at August 09, 2020 06:54 PM (lgiXo)

390 You are pickling cucumbers ?
Posted by: runner at August 09, 2020 06:52 PM

Seems that way.

Need to make some more kimchee soon, too.

Posted by: RedMindBlueState at August 09, 2020 06:55 PM (rBtIz)

391 After failing to consume the bumper crop of grape tomatoes we picked during the past week, I made enough corn-tomato-avocado salad (a Paula Deen recipe) for both dinner tonight and tomorrow. It tastes best when made with leftover grilled corn, but using oven-roasted frozen niblets works very well also.

Posted by: Kathy at August 09, 2020 06:56 PM (Ta9cH)

392 Those are good. Kirby is best for that sort of thing.
Posted by: runner at August 09, 2020 06:53 PM

The recipe calls for them. I'm using some Parisians that I usually pick small to make cornichons. I have more of those than I know what to do with, so I'm letting them grow and making dill pickles out of them.

Posted by: RedMindBlueState at August 09, 2020 06:57 PM (rBtIz)

393 Posted by: freaked at August 09, 2020 06:25 PM (Tnijr)

My mother had this little book from the 1930's with the greatest illustrations for Sambo's clothes.

Posted by: FenelonSpoke at August 09, 2020 06:57 PM (oDRcK)

394 I even know of someone who was recently serving as pastor at a church in Westfield.

If you know anyone who has the The Best in Cooking in Westfield I would love to see a photo or scan of pages 29 and 30. They're blank in mine, and a recipe on page 28 ends without completing.

I think mine was a dud that the printer repurposed as a demo. It has four different covers besides the Westfield cover, each in a different style as well as listing a different community. The reason the book caught my eye is that the cover on top is for a St. Mary's Altar Society, which is he org my mom was part of when our local churches made a couple of cookbooks.

The content is clearly Westfield, though.

Posted by: Stephen Price Blair at August 09, 2020 06:57 PM (2lndx)

395 My cucumbers are not producing faster than I can eat them, so no pickles yet.

Posted by: Skip at August 09, 2020 06:59 PM (OjZpE)

396 Also, how do you plan on bottling your batch? I have searched, sort of half-hardheartedly, for small bottles with some type of twist cap and have found nothing. Every year I think I am going to give them out as Christmas presents but always fall short when trying to obtain bottles.
Posted by: washrivergal at August 09, 2020 06:33 PM (T2NR

----------

I'm going to try the method in the video I linked above. She makes it in pint mason jars, with a square of wax paper between the jar and the lid.

Posted by: bluebell at August 09, 2020 07:00 PM (/669Q)

397
My mother had this little book from the 1930's with the greatest illustrations for Sambo's clothes.
Posted by: FenelonSpoke
----------

I have a 50's Little Golden Book. That, combined with the fact that I put a couple of overhand loop knots in the string from the kitchen ceiling fan to shorten it, assure that our house will be burned at some point.

Posted by: Mike Hammer, etc., etc. at August 09, 2020 07:00 PM (bPH26)

398 Gun thread is up.

Posted by: JTB at August 09, 2020 07:01 PM (7EjX1)

399 Posted by: Stephen Price Blair at August 09, 2020 06:57 PM (2lndx)

Well, the person I knew s no longer pastor there, but if I run into the new pastor I will ask them. I haven't been there in years, but it was a lovely city with beautiful old houses.

Posted by: FenelonSpoke at August 09, 2020 07:01 PM (oDRcK)

400 Pickled cucumbers and onions at a picnic or church social are one of summertime's great joys. Crisp and refreshing.

Memory, so you might want to look up a recipe to confirm

1 cup vinegar
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon salt
1 teaspoon pepper
mix over low heat
pour over
3-4 sliced cucumbers
1 sliced onion

Refrigerate overnight

Posted by: Charles Darwin is a write supremacist at August 09, 2020 07:01 PM (2NMBq)

401 Posted by: Mike Hammer, etc., etc. at August 09, 2020 07:00 PM (bPH26)

Your dirty secret is safe with me, Mike.

Posted by: FenelonSpoke at August 09, 2020 07:02 PM (oDRcK)

402 GSN has Dang vs Huckleberry Family Feud, pretty funny

Posted by: Cosmic Charlie at August 09, 2020 07:03 PM (5qdFy)

403 Posted by: bluebell at August 09, 2020 07:00 PM (/669Q)

++++
Thanks! I guess I'd better look at the video.

Posted by: washrivergal at August 09, 2020 07:04 PM (T2NR8)

404 The recipe calls for them. I'm using some Parisians that I usually pick small to make cornichons. I have more of those than I know what to do with, so I'm letting them grow and making dill pickles out of them.
Posted by: RedMindBlueState at August 09, 2020 06:57 PM (rBtIz)

You do this every year ? Amazing.

Posted by: runner at August 09, 2020 07:04 PM (zr5Kq)

405 You do this every year ? Amazing.
Posted by: runner at August 09, 2020 07:04

One or two plants. I get about a quart or so of cornichons. I try to use them up over the holidays, but never quite manage it.

Posted by: RedMindBlueState at August 09, 2020 07:10 PM (rBtIz)

406 if I run into the new pastor I will ask them.

Sounds good. It's fascinating seeing all the different cover styles. I am only familiar with the ones my mom was involved with in the seventies. They weren't professionally designed, obviously, but they did look like a coherent whole and they used a title that was made by the organization collecting the recipes.

This printer, presumably in the mid-fifties, had their four covers each with a premade title, and the community name was clearly stamped on later in a different font from the title. So if you do a search for "The Best in Cooking in" or "The Art of Cooking in" or "Home Cooking Secrets of" you'll find a ton f them all with different community names.

Posted by: Stephen Price Blair at August 09, 2020 07:10 PM (2lndx)

407 >>>[374] I have invented a few things....even invented a color. But my best food
invention {that's free} is cream cheese frosting upon and on brownies. Half frosting half brownie and all of death.Posted by: humphreyrobot at August 09, 2020 06:49 PM (pB6Gt)

Greetings, HR ... If you ever want to take it up a notch, try mixing together 8oz. cream cheese, 1 cup melted chocolate chips, 1/4 cup powdered sugar, and 1/3 cup seedless raspberry preserves. Stir everything together, refrigerate for 30-45 minutes, whip to "mousse" consistence with electric beaters, spread over the brownies, cover and chill (or serve immediately). These always gets double-thumbs-up when I take them to parties.

Posted by: Kathy at August 09, 2020 07:12 PM (Ta9cH)

408 Steamed some lobstas tonight. Dr. Mrs. T. made potato chips. I'd never watched her do it before, and it looks crazy: she puts the sliced potatoes into the oil and then brings it up to frying temperature. Can't complain about the results, though -- lovely crisp chips.

Posted by: Trimegistus at August 09, 2020 07:24 PM (jbmxH)

409 Wow. Came home from work and helped Jules make pico de gallo out of our Romas. She loves that stuff, I won't touch it.

After we were done I found one more ripe Roma so took care of it and added to to the refrigerated bowl. Proceeded to stir it and it almost brought tears to my eyes, strong onions.

I'm betting her aging digestive system might have a problem w/ this this year. Tomorrow will tell. LOL

Posted by: Farmer at August 09, 2020 07:45 PM (rfVCG)

410 I'm going to have some more Pernod. And I'll smoke a galois.
I sneer in your direction

Posted by: Brother Northernlurker just another guy at August 09, 2020 07:59 PM (lgiXo)

411 BTW my smoked turkey breast is great..

Posted by: Brother Northernlurker just another guy at August 09, 2020 08:13 PM (lgiXo)

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