Food Thread: A Burger Without A Bun Is Like A Day Without Sunshine

briocheburger.png

Last weekend I made a custom grind for burgers, and it turned out quite well. Hanger steak, NY strip (on sale) and some beef shank, complete with the marrow. Nice and beefy and fatty and juicy. I ground it only once, so it was pretty rustic, and that's how I like it. I think lots of commercial beef is ground twice or ground too fine, and it makes it far too easy to compact the burgers too much. That makes for a tough cheeseburger (of course cheese. I am not a savage), and I can't abide that.

And the brioche buns I served the burgers with were perfect. I think it may be the Platonic ideal for buns, or maybe it's in the bible. Who knows, but they are the perfect combination of structure and flavor and absorbability.

But a few days later I made the last two for dinner, and since we are mostly no-carb, I didn't bother to get more buns. And while the burger was delicious...overflowing juice and marvelous beef flavor and great texture...it was diminished by its lack of a burger's perfect partner.

And I'll admit; I love eating with my hands, which is why ribs and fried chicken and burgers are high on my list of comfort foods. I can absolutely destroy a roast chicken with a fork and knife; I will go toe-to-to (or fork-to-fork) with anyone, but damn...there's nothing quite like the visceral pleasure of grabbing your dinner and chowing down!

******

From commenter "John Juan"
I cook professionally and did a Monkfish Saltimbocca last weekend. Despite not seeing your video, I imagine the process is identical to the one I use.That being said, your response to Mishdog's inquiry regarding the prosciutto wrapped halibut, is spot on. Halibut, despite living in cold water, is not as fatty as it *should be*, hence it's a quick cooker. My only recommendation would be to sear in oil completely, and once you reduce the heat, add room temp butter. Spooning the hot butter over the fish as it cooks will help the process and eliminate the need for an oven.

[...] I sometimes forget that home cooking has advanced as far as it has. People understand technique, know terminology, and have realized they don't need to spend a fortune to make great food.

That's a great point about cooking technique, and the internet and YouTube has a lot to do with it. Every clever professional cooking technique can be learned via on-line videos and recipes, and even their fancy and arcane equipment is now readily available to anyone with a credit card. Hell, Sous Vide was pretty much unknown five years ago, and now all the cool kids and food bloggers can't shut up about it!
******

Trying to categorize American barbecue is an exercise in futility, because the boundaries aren't nearly as clear as some think, and because it has become even more popular than ever, we can get all sorts of styles pretty much anywhere in the country. But this is a pretty good basic explanation, and it's sort of fun to try to figure out what one's favorite is.

A Guide to the Essential Regional American Barbecue Sauces

Personally, my favorite is the one in front of me. I don't think that I have ever had bad barbecue because of style. Quality is a different issue, and I have had plenty of mediocre, overcooked, dry crap that I ate anyway because I am a glutton.

******

Speaking of barbecue...

Easy as Pie Oven BBQ Ribs

I have done ribs in the oven and I think they can be fantasitc. And for those of you who say that using liquid smoke is inauthentic? Yes, you are correct. So?

I'll still eat it if it tastes good!

******

It's amazing that we have arrived at a point in our society that simply washing our hands requires instruction.

I was tought how to wash my hands by my parents. Just like everyone else out there! It isn't that difficult. Hot soapy water and some effort and time. It's not rocket surgery.

Proper handwashing requires proper tools: Soap vs. COVID-19

My father was rarely intimidated, but he told me that the scrub nurse who taught him how to wash his hands during his surgery rotation was one of the few people who could daunt him. One of her many teaching points was that each finger had for surfaces, and each was to be scrubbed thoroughly!

Yeah...I don't do that.

******

Did I post this before? I don't think so, and even if I did, it looks good enough to repeat. I have it saved in my recipe file, and I feel stupid not to have made it. But according to the Farmer's Almanac, we are in for a long and cold winter, so this is just perfect for one of those blustery winter weekends.

Pot-roasted Shoulder of Pork with Chilli and Beer

I apologize, but the units are European kickball, so civilized people will have to translate.

******

I love, love, LOVE that the "Cook's Illustrated" technique is the worst one! They are too fussy by half, and while I enjoy reading some of their stuff, it's just too irritating to follow their picky and pompous instructions.

The Best Method for Making Bacon

I use a variation of the top-rated technique, but I think I will try their high temperature version instead of my 350 degrees for 25-30 minutes.

[Hat Tip: Hrothgar]

******

Chutney. What an odd and fun word! I don't know much about it, have never made it, and definitely never bought any. I see it occasionally on restaurant menus as an accompaniment with...everything!

Here's a recipe from our resident mad-skillz chef, artisanal'ette.

Green Tomato Chutney
From "Sauces" by James Peterson

Yields 3 Cups

Onion, finely chopped, 1 large
Olive oil, 1 / 4 cup
Green tomatoes, 2 pounds
Garam masala or good quality mild curry, 1 ounce/25 grams
Sugar, 6 Tablespoons
Vinegar, 1 / 4 cup (I used White Wine Vinegar)
Salt and Pepper to taste

1. Gently sweat the onion in olive oil for 20 minutes. Do not allow it to brown.
2. Peel the tomatoes by blanching, then plunging in cold water. (I skipped this.) Then, cut them up coarsely, squeezing out seeds.
3. Add the garam masala to the onions and cook for 1 minute.
4. Add the chopped tomatoes, the sugar and the vinegar to the mixture and cook for about 30 minutes, until it thickens.
5. Taste and adjust seasonings, the sugar, and the vinegar (adding salt and pepper to taste).

Allow to cool.


******

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

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1 Chow time

Posted by: Skip at September 13, 2020 04:00 PM (OjZpE)

2 Booger

Posted by: PUE 206 at September 13, 2020 04:01 PM (D/SYi)

3 Corgis called to dinner
I have to make Chile again, I have a countertop of hot peppers and tomatos.

Posted by: Skip at September 13, 2020 04:02 PM (OjZpE)

4 We had bacon cheese burgers last weekend. My wife made buns from scratch. It was all awesome sauce.

Posted by: Martini Farmer at September 13, 2020 04:04 PM (3H9h1)

5 A burger without a bun is meat loaf.

Posted by: Burnt Toast at September 13, 2020 04:04 PM (/Dgcm)

6 BACON

Posted by: vmom 2020 - The Translations of Marcus Aurelius at September 13, 2020 04:04 PM (nUhF0)

7 . Hell, Sous Vide was pretty much unknown five years ago, and now all the cool kids and food bloggers can't shut up about it!


Boil in a bag has been around for 50 years.
Stupid cooking method for people who can't cook.

Posted by: Nurse ratched at September 13, 2020 04:05 PM (U2p+3)

8 Thanks CBD for the food thread. Here's something you or Ace can hopefully use:

https://tinyurl.com/yyoga7sz

Now back to food... I know they're lefty douchebag hipsters but damn I actually enjoy the burgers at Smashburger and Shake Shack.

Posted by: qdpsteve at September 13, 2020 04:05 PM (L2ZTs)

9 I just read that Best Method for Making Bacon article last night! We were going to give it a try today but got lazy and just made waffles.

Posted by: Jordan61 at September 13, 2020 04:06 PM (kpiSE)

10 I also would like to try Slater's 50/50 before too long, particularly their 50-Alarm burger.

Posted by: qdpsteve at September 13, 2020 04:06 PM (L2ZTs)

11 Oh Boy

thread about putting meat in between buns

Posted by: SHEP at September 13, 2020 04:06 PM (O+AcM)

12 I'm in too deep. I got excited because Costco had nice sets of fine mesh strainers and silicone-bottomed mixing bowls. I need help.

Posted by: pep at September 13, 2020 04:06 PM (v16oJ)

13 Don't forget the bacon.

Posted by: A lotta nerve at September 13, 2020 04:07 PM (JdcHc)

14 Homemade butter query.
Smash has begun making butter with a little hand cranked mason jar butter churn she got from Amazon. This is the one she uses: https://tinyurl.com/y279wbte
the basic butter made with whole cream is pretty good.
Has anyone experimented with adding in other good stuff like garlic powder or garlic salt, or maybe some blue cheese crumbles for a steak topping?

Posted by: BifBewalski AOS Moron at September 13, 2020 04:07 PM (VcFUs)

15 I just read that Best Method for Making Bacon article last night! We were going to give it a try today but got lazy and just made waffles.
Posted by: Jordan61 at September 13, 2020 04:06 PM (kpiSE)

Oh and of course I saw that sous vide was one of the methods and I immediately thought of you, CBD.

Posted by: Jordan61 at September 13, 2020 04:07 PM (kpiSE)

16 My favorite dive bar ground their own beef for their burgers. So good. I've never tried it. I would need to get a grinder. Any hints on that?

Posted by: Nurse ratched at September 13, 2020 04:08 PM (U2p+3)

17 I always sous vide my burgers

Posted by: man who don't know shit at September 13, 2020 04:08 PM (O+AcM)

18 My favorite dive bar ground their own beef for their
burgers. So good. I've never tried it. I would need to get a
grinder. Any hints on that?


Posted by: Nurse ratched at September 13, 2020 04:08 PM

---

Cabelas power grinders. One to fit your needs and you are good to go. Do not try to go the manual route.

Posted by: Mr. Scott (Formerly GWS) at September 13, 2020 04:09 PM (JUOKG)

19 hiya

Posted by: JT at September 13, 2020 04:09 PM (arJlL)

20 18 My favorite dive bar ground their own beef for their
burgers. So good. I've never tried it. I would need to get a
grinder. Any hints on that?


Posted by: Nurse ratched at September 13, 2020 04:08 PM

the grinding attachment for a Kitchen Aids is fab

Posted by: man who don't know shit at September 13, 2020 04:10 PM (O+AcM)

21 Woot, food thread!

Last week I made bacon and spinach stuffed chicken. I'd never heard of "hasselback" as a way to open the chicken for tasty additions, but it worked very well. Mixed cream cheese with Parmesan, hearts of palm, and frozen spinach for part of the stuffing, then used thick cut hickory bacon.

Posted by: WitchDoktor at September 13, 2020 04:11 PM (4k/Uz)

22
I'm intrigued by the Green Tomato Chutney. What should I use it with? (besides "everything")

Posted by: Blonde Morticia at September 13, 2020 04:11 PM (G51Gf)

23 Back when the WuFlu panic was starting, people on local listservs in my neck of the woods were freaking out because they weren't able to find liquid hand soap.



Somehow we existed for years washing our hands with bars of soap. Even hotels make you do it.



Don't get me started on the people who were freaking out because they couldn't find antibacterial liquid hand soap.

Posted by: Vendette at September 13, 2020 04:11 PM (SbDwL)

24 OT - CBD, I left you a comment in the last thread about how I use a pvc pipe to help with future sprinkler head repairs.

Posted by: BifBewalski AOS Moron at September 13, 2020 04:12 PM (VcFUs)

25 Nurse, if you have a kitchen-aide mixer, they make a grinding attachment for it.

Posted by: Hatari Somewhere on Ventura Highway at September 13, 2020 04:12 PM (WF/xn)

26 For those unable to eat bread (such as hamburger buns) because of Crohn's/celiac, you should know about an under-the-radar treatment that restores the immune system to its natural order.

Helminthic therapy reunites the body with naturally occurring symbiotes that humans in advanced societies no longer have. This restoration has proven successful in many independent studies to return balance to the immune system.

Studies, case histories and a wealth of documents can be found at the link in my user name.

I have no affiliation with any providers nor do I benefit by spreading the word. Personally, helminthic therapy ended my 50 years of allergies and I will continue to use it.

Posted by: Michael Rittenhouse at September 13, 2020 04:12 PM (Ph5jo)

27 Stupid cooking method for people who can't cook.

Posted by: Nurse ratched at September 13, 2020 04:05 PM (U2p+3)

Then you aren't invited for sous vide short ribs.

Posted by: CharlieBrown'sDildo at September 13, 2020 04:12 PM (xT2tT)

28 Posted by: WitchDoktor at September 13, 2020 04:11 PM (4k/Uz)

That sounds delish. I've made hasselback potatoes but never even thought of doing anything similar with chicken.

Posted by: Jordan61 at September 13, 2020 04:12 PM (kpiSE)

29 Drooling over that burger; but, I have Hasselback potatoes and roasted veggies in the oven so I'm probably good.

Posted by: AZ deplorably isolated at September 13, 2020 04:13 PM (gtatv)

30 With the advent of soaps of "diminished capabilities" in the interest of the environment, how do we know the soap we are using will kill COVID-19?

Posted by: A lotta nerve at September 13, 2020 04:13 PM (JdcHc)

31 Got chicken marinading in balsamic vinegar, garlic salt and a splash of bitters.

I might soak them for a day or for seven before they hit the grill. Soak them breasts bro, soak 'em good.

Oh look, martini time. One olive only please.

Posted by: Hairyback Guy at September 13, 2020 04:13 PM (Z+IKu)

32 My favorite dive gasthaus in Germany used to bring the pig for tomorrow's schnitzels through the dining area. Pig wasn't happy.

Posted by: Diogenes at September 13, 2020 04:13 PM (axyOa)

33 There's something that is satisfyingly primal about gnawing on a rib bone to get that last molecule of wonderful flavor off it.

Posted by: BackwardsBoy - Joe Biden killed my career at September 13, 2020 04:14 PM (HaL55)

34 Posted by: BifBewalski AOS Moron at September 13, 2020 04:12 PM (VcFUs)

Thanks!

Posted by: CharlieBrown'sDildo at September 13, 2020 04:14 PM (xT2tT)

35 How to cook bacon - deep fat fry in bacon fat.

Posted by: Burnt Toast at September 13, 2020 04:14 PM (/Dgcm)

36 And by deep fat I mean enough fat to float the bacon.

Posted by: Burnt Toast at September 13, 2020 04:14 PM (/Dgcm)

37 well, I bought a pasel of pro knives a couple a weeks ago

bought them for the 4 Gelstain knives

but the rest are my favs

a Gude veggie knife and a Masanobu petty knife

the petty knife has become my fav

can slice thru a tomato on the cutting board without it moving

Posted by: REDACTED at September 13, 2020 04:15 PM (O+AcM)

38 Stupid cooking method for people who can't cook.

Posted by: Nurse ratched at September 13, 2020 04:05 PM (U2p+3)

Then you aren't invited for sous vide short ribs.

Posted by: CharlieBrown'sDildo

Then she's not inviting you for sous vide woodpecker !

Posted by: JT at September 13, 2020 04:17 PM (arJlL)

39 "I love, love, LOVE that the "Cook's Illustrated" technique is the worst
one! They are too fussy by half, and while I enjoy reading some of their
stuff, it's just too irritating to follow their picky and pompous
instructions."



Me here: And they just had to put out a "wokeness" statement a few months back. Someone here a few weeks ago posted the explanation they sent with their subscription cancellation, and I was one of the people who applauded it.

Posted by: Vendette at September 13, 2020 04:17 PM (SbDwL)

40 I bought a bottle of Lillie's Ivory BBQ Sauce and didn't care for it. Now I have to try it again. Love Carolina Mustard Sauce on pulled pork with coleslaw. Great article!

Posted by: dartist at September 13, 2020 04:17 PM (+ya+t)

41 Speaking of grinding meat, has anyone ever made their own breakfast sausage? Recipes or suggestions appreciated!

Posted by: Cheriebebe at September 13, 2020 04:17 PM (w6A0l)

42
Boil in a bag has been around for 50 years.
Stupid cooking method for people who can't cook.
Posted by: Nurse ratched at September 13, 2020 04:05 PM (U2p+3)

I remember buying corned beef in little bags that one dropped into boiling water.

Posted by: Brother Northernlurker just another guy at September 13, 2020 04:18 PM (halMU)

43 I made pear chutney yesterday,
2 Qts shredded pears
1/2 C chopped prunes
3/4 C chopped onions
2 cloves of garlic
1-1/2 C brown sugar
2-1/2 C white vinegar
2 tsp dried ginger
1 tsp salt
several cayenne peppers

cook down until thick and water bath can.

It was missing something mid range, like missing a savory element, but my GF loved it since it is sweet and spicy.


I may make apple chutney today.

it is the end of the season here for pears and the gravenstein apples, and my peppers are just getting red and hot.

the exciting thing is above the smoke I can smell that the mint fields are being harvested.

Posted by: Kindltot at September 13, 2020 04:19 PM (WyVLE)

44 "I love, love, LOVE that the "Cook's Illustrated" technique is the worst one! They are too fussy by half, and while I enjoy reading some of their stuff, it's just too irritating to follow their picky and pompous instructions."

Thank you for this. i have tried a few of their recipes and pompous is the perfect word for them.

Posted by: Moki at September 13, 2020 04:20 PM (+X9Vs)

45 Boil in a bag has been around for 50 years.
Stupid cooking method for people who can't cook.
Posted by: Nurse ratched at September 13, 2020 04:05 PM (U2p+3)


you do know that CBD is a 14th level aquamarine belt

Posted by: REDACTED at September 13, 2020 04:20 PM (O+AcM)

46 can slice thru a tomato on the cutting board without it moving

I don't understand this line. My tomatoes don't move when I cut them. I use Wusthoff knives, and not the super fancy ones either.

Posted by: Cheriebebe at September 13, 2020 04:20 PM (w6A0l)

47 I was enjoying the barbeque article until it got wokey about the "enslaved chefs" in the 13 colonies. FFS

Posted by: Billy plays Bagpipes at September 13, 2020 04:20 PM (ONvIw)

48 > Oh look, martini time. One olive only please.

I approve this comment.

Posted by: Martini Farmer at September 13, 2020 04:21 PM (3H9h1)

49 Sous vide temps are no where near boiling. Just like any cooking technique there bad ways of doing it. Taking the food directly out of the bag and serving is the wrong way. The food needs to be finished with a sear on the grill or in a pan.

Posted by: lin-duh en nui! at September 13, 2020 04:21 PM (UUBmN)

50 Grinding sounds great, definitely for burgers, but won't go there in terms of kitchen equipment. Prefer a minimum of gear for any task, but esp. in the kitchen.

I could probably have the real butcher shop (located less than a mile away) do a custom grind for me - I'm sure I could - and actually that's not a bad idea.

They make a meatloaf blend that is incredible. When cooler weather comes, that goes back into the rotation.

Posted by: rhomboid at September 13, 2020 04:22 PM (OTzUX)

51 48 > Oh look, martini time. One olive only please.

I have a website that sous vide their olives in gin

Posted by: REDACTED at September 13, 2020 04:22 PM (O+AcM)

52 The bacon article gave highest marks to the oven w/ parchment method. Interesting that food service kitchens do that with convection ovens but nobody seemed to ever rave about their bacon.

Posted by: Burnt Toast at September 13, 2020 04:22 PM (/Dgcm)

53 Had dinner with some friends last night. Started with calamari and little necks, then steaks on the grill, grilled asparagus, baked potatoes, Cesar salad and a couple bottles of Pinot Noir.

No masks, no CCP virus talk, just a bunch of old friends catching up. Felt almost normal.

Posted by: JackStraw at September 13, 2020 04:23 PM (ZLI7S)

54 *** PSA ***

Ozark MoMe, Sunday, Oct. 11th. Contact info is at left, if you might be interested, & want additional info.

Posted by: mnw at September 13, 2020 04:23 PM (Cssks)

55 Then you aren't invited for sous vide short ribs.

Posted by: CharlieBrown'sDildo at September


That's ok. I would still relish the opportunity to cook for any Moron who gets out here.

Including you, CBD.

Posted by: Nurse ratched at September 13, 2020 04:23 PM (U2p+3)

56 Posted by: Burnt Toast at September 13, 2020 04:22 PM (/Dgcm)

Hm. That's true.

Posted by: Jordan61 at September 13, 2020 04:24 PM (kpiSE)

57 Including you, CBD.

Posted by: Nurse ratched at September 13, 2020 04:23 PM (U2p+3)

Even after meeting me!

Posted by: CharlieBrown'sDildo at September 13, 2020 04:24 PM (xT2tT)

58 Thank you for this. i have tried a few of their recipes and pompous is the perfect word for them.
Posted by: Moki

Ya know, my supermarket has been out of Spam for the last 3 weeks, and I just KNOW you're buying it all up, Moki !

Btw - I was in the produce section thinking of melons and I asked the mgr. where the Mokis were.

he looked at me funny !

Posted by: JT at September 13, 2020 04:25 PM (arJlL)

59
A Guide to the Essential Regional American Barbecue Sauces


They missed the Kentucky Black BBQ Sauce for BBQ'd lamb.

That's an unusual, distinct and tasty micro-regional type all by it's own self.

I need to find my great regional BBQ book and whipped that up now that the weather's starting to cool.

And essentially they're right about Texas BBQ, esp. brisket.

It shouldn't need sauce. It should be a delight in and of itself.

But, if you want to add sauce to your own plate, that's okay. We're broadminded about things like that.

Posted by: naturalfake at September 13, 2020 04:25 PM (dWwl8)

60 Had dinner with some friends last night. Started with calamari and little necks, then steaks on the grill, grilled asparagus, baked potatoes, Cesar salad and a couple bottles of Pinot Noir.
No masks, no CCP virus talk, just a bunch of old friends catching up. Felt almost normal.
Posted by: JackStraw at September 13, 2020 04:23 PM (ZLI7S)

Very Nice!

Posted by: Hairyback Guy at September 13, 2020 04:25 PM (Z+IKu)

61 you do know that CBD is a 14th level aquamarine belt
Posted by: REDACTED at September 13, 2020 04:20 PM (O+AcM)



I thought it was mauve? For ginszu master of the 14th Don.

Posted by: Diogenes at September 13, 2020 04:25 PM (axyOa)

62 41
Speaking of grinding meat, has anyone ever made their own breakfast sausage? Recipes or suggestions appreciated!

Depends how much work you want to do. You can grind a pork shoulder, mix in spices and stuff into sheep casings the old school way or buy ground pork, mix in spices and make into patties. Recipes for what spices to add are everywhere. Either way you won't be buying Jimmy Dean anymore.

Posted by: dartist at September 13, 2020 04:25 PM (+ya+t)

63 41 Speaking of grinding meat, has anyone ever made their own breakfast sausage? Recipes or suggestions appreciated!
Posted by: Cheriebebe at September 13, 2020 04:17 PM (w6A0l)

Hey Cheriebebe,

I have not ground my own meat, but I do make my own turkey breakfast sausage, and the seasoning would work fine for ground pork as well.

1tsp thyme
1 tsp marjoram
1 1/2 tsp rubbed sage
1/2 to 1 tsp cayenne (to taste)
1-2 tsp kosher salt (to taste)
1 tsp black or white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried or fresh parsley
1 1/2 pounds ground turkey or sausage

The key is mixing all of that together in a mixer. Doing it by hand doesn't distribute the spices throughout the meat properly.
Form into patties and cook in skillet.
Or, brown all the meat in a skillet, add flour, cajun seasoning and cream to make sausage gravy.

Posted by: Moki at September 13, 2020 04:26 PM (+X9Vs)

64 That's ok. I would still relish the opportunity to cook for any Moron who gets out here.

Including you, CBD.
Posted by: Nurse ratched at September 13, 2020 04:23 PM (U2p+3)


the pun portion of this thread has officially begun

Posted by: REDACTED at September 13, 2020 04:26 PM (O+AcM)

65 My favorite dive bar ground their own beef for their burgers. So good. I've never tried it. I would need to get a grinder. Any hints on that?
Posted by: Nurse ratched

Do you have a Kitchen Aid? I recently bought their meat grinder. I love it.

Posted by: Infidel at September 13, 2020 04:26 PM (R4aZ2)

66
Ya know, my supermarket has been out of Spam for the last 3 weeks, and I just KNOW you're buying it all up, Moki !

Btw - I was in the produce section thinking of melons and I asked the mgr. where the Mokis were.

he looked at me funny !
Posted by: JT at September 13, 2020 04:25 PM (arJlL)

you stinker!

We don't eat spam, so it wasn't me. I actually cook all of our meals from scratch. Mama said I was mean as a snake and needed to cook so someone would marry me. She was right on all accounts it seems.

Posted by: Moki at September 13, 2020 04:27 PM (+X9Vs)

67 My favorite bacon cooker is my Foreman grill. Grease removed, bacon flat and crispy.

Posted by: Mikey NTH - Riot Girls Special! Color Coordinated Gas Masks 10% Off! at September 13, 2020 04:28 PM (cZjDV)

68 Do you have a Kitchen Aid? I recently bought their meat grinder. I love it.
Posted by: Infidel at September 13, 2020 04:26 PM (R4aZ2)

I have the grinder and it's at least 40 years old, probs 50

works like a charm

Posted by: REDACTED at September 13, 2020 04:28 PM (O+AcM)

69 "I love, love, LOVE that the "Cook's Illustrated"
technique is the worst one! They are too fussy by half, and while I
enjoy reading some of their stuff, it's just too irritating to follow
their picky and pompous instructions."



Thank you for this. i have tried a few of their recipes and pompous is the perfect word for them.

Posted by: Moki at September 13, 2020 04:20 PM (+X9Vs)

And after the blowup with Chris Kimball and him leaving to start his own show, you have even more pomposity on PBS on the weekends.
Plus he's pretty much a hypocrite too: At Cook's Illustrated/America's Test Kitchen he was always rah-rah America, and hated food with any spiciness in it. With his new show, because for legal reasons he couldn't completely copy his former employer, he travels overseas to watch locals make food, then comes back and has his people rip those recipes off. Oh, and he has no problem with spice now, although don't make it too much if he's tasting it.

Posted by: Vendette at September 13, 2020 04:28 PM (SbDwL)

70 Nurse, what are MRE's besides boil in a bag?

The thing is, thought, it is pre-made food. It is not supposed to be wonderful, but fast. But, for a side dish, or for a buffet, I suppose it would be OK.


One of the things about the boil in a bag is that the food can be processed by HPP (Pascalization or High Pressure Processing) to sterilize without high temperatures, which is one of the things I want to look into.

Posted by: Kindltot at September 13, 2020 04:29 PM (WyVLE)

71 Do you have a Kitchen Aid? I recently bought their meat grinder. I love it.

Posted by: Infidel at September 13, 2020 04:26 PM (R4aZ2)

Seconded!

Posted by: CharlieBrown'sDildo at September 13, 2020 04:29 PM (xT2tT)

72 my dad was a butcher and he used to make sausage. the saying is right. You don't want to see it being made.

He used an attachment on my mom's mixer, and pounded the meat through a funnel into the casings. Salt, Pepper, garlic, onion, parmesan cheese and of course, fennel seeds.

Posted by: vivi at September 13, 2020 04:30 PM (11H2y)

73 I do have a kitchen aid.
I'll look into it! Thx, morons!

Martini time! I like mine dirty, three olives and shaken so little shards of ice float to the top of the glass.

Posted by: Nurse ratched at September 13, 2020 04:30 PM (U2p+3)

74 Vendette, what blow up? I've watched Milk Street a few times and thought it was a spinoff of Cook's. The only recipe i thought looked good was the hummus, because it looked like some Israeli hummus I tried once, which was the most amazing food item I have ever, ever eaten.

Posted by: Moki at September 13, 2020 04:30 PM (+X9Vs)

75 Why not use an old fashioned hand crank meat grinder?
Mom had one and would grind thru cheap bologna, sweet pickles, boiled eggs, and cheese. Mix well with mayo for homemade ham salad. Way better than the deli.

Posted by: Madamemayhem (uppity wench) at September 13, 2020 04:31 PM (Vxu+H)

76 you stinker!



We don't eat spam, so it wasn't me. I actually cook all of our meals from scratch. Mama said I was mean as a snake and needed to cook so someone would marry me. She was right on all accounts it seems.
Posted by: Moki

I don't believe that for a moment !

Have a great week !

Posted by: JT at September 13, 2020 04:32 PM (arJlL)

77 Yesterday we got a bunch of stuff from the PA Dutch market including Kale Salad-which is a little bit sweet; I don't know if it has sugar in but it also (in addition to Kale) has some raisins, nuts and pepitas; Best kale salad I've had. They also have what they call "hawgs wings" which are barbequed pork in a square with a bone sticking out (For some reason FenSpouse think this is an amusing name).

Today we had our after church luncheon and so there are lots of tasty leftovers. The servers wore a mask and gloves and everybody has individual utensils wrapped in a napkin.
Sigh.

Posted by: FenelonSpoke at September 13, 2020 04:32 PM (WkPC9)

78 I actually cook all of our meals from scratch. Mama said I was mean as a snake and needed to cook so someone would marry me. She was right on all accounts it seems.
Posted by: Moki


Hasn't helped me so far, I keep trying though!

Posted by: Nurse ratched at September 13, 2020 04:33 PM (U2p+3)

79 Nurse do you have a KitchenAid mixer?

Posted by: Skip at September 13, 2020 04:34 PM (OjZpE)

80 My experience with any kind of chutney is limited, but I do know that I have liked all the ones I've tried.

It is an interesting thing that exists, and I may find some more to try.

Kind of like the more foofy salsas out there: As long as the salsa does not contain corn, I am usually pleased.

Posted by: Pug Mahon, Big Dumb Weirdo at September 13, 2020 04:34 PM (x8Wzq)

81 We just picked up some truffles from Spokandy. Pricey but worth it. Although we'll probably die later from being outside with an AQI of 499.

Posted by: Jordan61 at September 13, 2020 04:35 PM (/I1RL)

82 My favorite bacon cooker is my smoker. It comes out like candy.

Posted by: Brother Northernlurker just another guy at September 13, 2020 04:36 PM (halMU)

83 Jordan,
Holy crap! That's nasty air.
Too bad a mask won't help.

Posted by: Nurse ratched at September 13, 2020 04:37 PM (U2p+3)

84 Vendette, what blow up? I've watched Milk Street a
few times and thought it was a spinoff of Cook's. The only recipe i
thought looked good was the hummus, because it looked like some Israeli
hummus I tried once, which was the most amazing food item I have ever,
ever eaten.

Posted by: Moki at September 13, 2020 04:30 PM (+X9Vs)

It was maybe 5 years ago or so now? He left on very bad terms. It involved everything from him being replaced on the management level, adultery, and multiple lawsuits. Milk Street is the result of him starting his own company with his wife (part of the adultery aspect) and him doing what he knows how without inviting more litigation from his former employer.

Posted by: Vendette at September 13, 2020 04:37 PM (SbDwL)

85 I could get used to burgers on pretzel buns. Some places do them very well. But that's for when I'm in the mood for froofy burgers; the go-to is an olive burger from Olympic Broil. I assume it's on a bun of some kind, but I never noticed it.

Going to start the coals for hot Italian sausage I picked up from the butcher yesterday, then mess around in the garage until the grill's ready.

https://stoatnet.org/merindorf.jpg

Posted by: hogmartin at September 13, 2020 04:38 PM (t+qrx)

86 That burger inspires me to come out of my usual lurkdom. I have the Kitchenaid meat grinder but usually use it for making kebob mixtures. I've never incorporated marrow in any of my mixes but am intrigued by how that would work. Any pointers?

Posted by: CarolinaBou at September 13, 2020 04:39 PM (R2smV)

87 Guess they still make a meat grinder attachment for KitchenAid mixer. I bought a few of the attachment, pasta, grinder not sure what else.

Posted by: Skip at September 13, 2020 04:40 PM (OjZpE)

88 > My favorite dive bar ground their own beef for their burgers. So good. I've never tried it. I would need to get a grinder. Any hints on that?

There's a website... "grinder" that has all the info you need.

Posted by: Martini Farmer at September 13, 2020 04:40 PM (3H9h1)

89 75
Why not use an old fashioned hand crank meat grinder?

My godchild would help my buddy and I make sausage, wouldn't eat it but loved to rinse the casings and hand crank the grinder. I'm bad I guess but when she would get tired cranking I taught her to say "I must, I must, I must increase my bust". I still tease her it was the only reason her husband married her.

Posted by: dartist at September 13, 2020 04:41 PM (+ya+t)

90 What fat percentage do you make your homeground beef?

Posted by: Brother Northernlurker just another guy at September 13, 2020 04:41 PM (halMU)

91 There's a website... "grinder" that has all the info you need.
Posted by: Martini Farmer at

I may be naive, but please.

Posted by: Nurse ratched at September 13, 2020 04:41 PM (U2p+3)

92 [i[I may be naive, but please.
Posted by: Nurse ratched at September 13, 2020 04:41 PM (U2p+3)

Pfft, yeah. It is all about sandwiches after all.

Posted by: Kindltot at September 13, 2020 04:44 PM (WyVLE)

93 I've never incorporated marrow in any of my mixes but am intrigued by how that would work. Any pointers?

Posted by: CarolinaBou at September 13, 2020 04:39 PM (R2smV)

Nope! It wasn't by plan. I went to the market for meat, and they had some beef shanks with tons of marrow in them.

I thought, "what the hell, it can't hurt!"

Posted by: CharlieBrown'sDildo at September 13, 2020 04:44 PM (xT2tT)

94 Jordan,
It's not that bad here...barely. Been getting worse all day.

Scotch helps.

Posted by: Diogenes at September 13, 2020 04:44 PM (axyOa)

95 I've been having my cheeseburgers on Julian Bakery's sandwich bread, which is made from almond flour. 7g per slice, of which 4g is "dietary fiber," so I don't think you count that. It's also what I use for sandwiches when I'm not having a rare indulgence in real bread.

It's a long way from a bun, but it's also a long way from just eating your burger with a fork.

My basic construction is: one 1/3 lb burger from home-ground chuck+short rib, pressed in burger press, Ementhaller melted on top, sometimes thin slices of Kosher dill, always Sriracha, and a nice thickish slice of tomato when it's good tomato season.

Posted by: Splunge at September 13, 2020 04:45 PM (dOV9E)

96 What fat percentage do you make your homeground beef?

Posted by: Brother Northernlurker just another guy at September 13, 2020 04:41 PM (halMU)

As much as I have. And I buy fatty cuts if I can.

Posted by: CharlieBrown'sDildo at September 13, 2020 04:46 PM (xT2tT)

97 What fat percentage do you make your homeground beef?
Posted by: Brother Northernlurker


I think 80 beef to 20 fat is considered the standard.

Posted by: weft cut-loop at September 13, 2020 04:46 PM (D2I2k)

98 Guess they still make a meat grinder attachment for
KitchenAid mixer. I bought a few of the attachment, pasta, grinder not
sure what else.

Posted by: Skip at September 13, 2020 04:40 PM (OjZpE)

They do. One is metal and one is plastic. Can be found on the KitchenAid website.

Posted by: Vendette at September 13, 2020 04:46 PM (SbDwL)

99 Hey! News!

The smoke has thinned so much I actually cast a shadow!!

First time since Monday

Posted by: Kindltot at September 13, 2020 04:46 PM (WyVLE)

100 What is this "I didn't bother to GET more buns?" You should be MAKING your own buns! You have a good recipe for that.

Posted by: bluebell at September 13, 2020 04:46 PM (/669Q)

101 For anybody interested, 4chan is digging up more evidence, identifying the perps, and are solving the crimes of the fires being intentionally started West of the Front Range. Once again, they are forcing the hands of law enforcement and the feds to make arrests doing the jobs they refuse to do.

https://boards.4chan.org/pol/thread/277318238

Posted by: Based Department at September 13, 2020 04:46 PM (N6tQM)

102 Skip, good point, about the mixer being a base for a grinder attachment. Don't have a mixer, definitely on the replace/upgrade list (use a good old hand mixer for now).

That would keep the equipment footprint down, but still give me a grinder option.

Posted by: rhomboid at September 13, 2020 04:47 PM (OTzUX)

103 Kindltot - does that signify 2 more months of smoke, or something (thinking of Punxsatawney).

Posted by: rhomboid at September 13, 2020 04:47 PM (OTzUX)

104 So far, the Carolina Reaper plant that we brought down to the new house with us is still pumping out peppers.
And by now the plant is four years old, and seems to have adapted to the hotter summer.

We don't eat the peppers, but we have a steady stream of requests from neighbors for them as they become ripe.

And they have used them for everything from infused oil, to infused reaper vodka.

As well as the standard chili and assorted salsa recipes.

Just felt like sharing that..

Posted by: Village Idiot's Apprentice at September 13, 2020 04:47 PM (3D/fK)

105 Sausage making supplies. Nothing is cheap but they have everything.

https://www.butcher-packer.com/

Posted by: dartist at September 13, 2020 04:48 PM (+ya+t)

106
80/20 1/3rd pound beef patty
Salt/pepper
Store brand buns
Cheese, onion, tomato
Mustard/catsup

Side: chips, baked beans, potato salad or tater tots.

Posted by: Weasel at September 13, 2020 04:48 PM (MVjcR)

107 Kitchen Aid grinder attachment is what I use too. It works well, but is not really meant for quantity, and you have to cut the cubes fairly small. Mine has required resharpening once (basically flattening), and has a crack in the housing. Still functions, though.

For all these reasons, plus my addiction to home-ground beef, I've been hinting about a real Cabela's grinder for Christmas this year.

Posted by: Splunge at September 13, 2020 04:48 PM (dOV9E)

108 You should be MAKING your own buns! You have a good recipe for that.

Posted by: bluebell at September 13, 2020 04:46 PM (/669Q)

You are correct, courtesy of the shiv-mistress herself.

But I like a good brioche bun!

Posted by: CharlieBrown'sDildo at September 13, 2020 04:48 PM (xT2tT)

109 Any recommendations on an immersion blender? My tomatoes are not cooking down enough for the sauce I want to can.

Posted by: Infidel at September 13, 2020 04:48 PM (R4aZ2)

110 And I have a nice update from IrishEi regarding her son:

"Couldn't wait to send you this quick note. He's off the ventilator as of an hour ago! Vital signs are all good, but he's still pretty loopy. They allowed all of us in together for a few minutes, and even with his weak and raspy voice he is already cracking wise.

We've really turned a corner and it was all of your prayers that made it happen. I cannot thank you enough for rallying your prayer warriors and those in the Horde. God bless every one of you!

I hope to be back online tomorrow morning, so tell JackStraw I expect a full, chronological report of everything that has happened since Wednesday. "

*bluebell here - thank you so much for all your prayers on behalf of IrishEi's son, and please keep praying for complete healing for him.

Posted by: bluebell at September 13, 2020 04:49 PM (/669Q)

111 80 My experience with any kind of chutney is limited, but I do know that I have liked all the ones I've tried."

What I like about Indian food is it seems like everything goes with and compliments everything else. You can toss all the chutneys in your curry mix it all up and use the naan bread to mop up and it's all great.

My mentality has changed since I was a kid, when I freaked when the gravy from the mashed potatoes leaked onto the plate and got mixed with with the veggies. I was a strict food segregationist in those days.

Posted by: Donna&&&&&&&&V at September 13, 2020 04:50 PM (HabA/)

112 Guess they still make a meat grinder attachment for KitchenAid mixer. I bought a few of the attachment, pasta, grinder not sure what else.
Posted by: Skip at September 13, 2020 04:40 PM (OjZpE)

What do you think of the pasta attachment? I've been thinking of getting one but I'm not sure I'd use it often enough to make it worth it.

Posted by: Jordan61 at September 13, 2020 04:50 PM (/I1RL)

113 Toasting your buns: Yay or nay?

Posted by: Fortcoins at September 13, 2020 04:51 PM (nV60k)

114 That's excellent news, bluebell! Thanks.

Posted by: My life is insanity at September 13, 2020 04:51 PM (QvZ2L)

115
Kindltot - does that signify 2 more months of smoke, or something (thinking of Punxsatawney).
Posted by: rhomboid at September 13, 2020 04:47 PM (OTzUX)


Nah, that's biden coming out of his basement.

Posted by: Kindltot at September 13, 2020 04:51 PM (WyVLE)

116
"A Burger Without A Bun Is Like A Day Without Sunshine"


"A bun is neither meat, nor cheese, nor baconz."
- with apologies to Jack.

Posted by: Arbalest at September 13, 2020 04:52 PM (FlRtG)

117 Just felt like sharing that..

Posted by: Village Idiot's Apprentice at September 13, 2020 04:47 PM (3D/fK)

So, in other words, you're humblebragging that you're the most popular people in the neighborhood.

Posted by: Vendette at September 13, 2020 04:52 PM (SbDwL)

118 Any recommendations on an immersion blender? My tomatoes are not cooking down enough for the sauce I want to can.
Posted by: Infidel at September 13, 2020 04:48 PM (R4aZ2)
-------

Infidel, I have one from Braun, and I really like it. I had used one that my friend had before I purchased mine, and hers was another brand, and it didn't do a good job. So I figured all immersion blenders must be bad.

But then another friend said no, you just have to get the right one. Which for me was Braun.

Posted by: bluebell at September 13, 2020 04:52 PM (/669Q)

119 I made some amazing root beer sauce for ribs several weeks ago. Root beer fish sauce, garlic, pepper, and shallots brought to a boil for the marinade; then root beer, vanilla, hot pepper reduced to 2/3 cup and then lime juice for the dipping sauce. I finally got myself a grill and ribs will probably be the first thing I make on it so that I can have this again.

Posted by: Stephen Price Blair at September 13, 2020 04:53 PM (2lndx)

120
my gadgets are mostly hand tools...knives mostly and mortar n pestles but i think i need a good kitchen aid w a few attachtments and i could achieve so much more in the kitchen.

my kitchen is spartan

and i could use a good blender too.

Santa.....are you listening?

Posted by: krusty at September 13, 2020 04:53 PM (lmAh/)

121 I don't have any experience with chutney at alll. I do love Indian food, though.

Posted by: Nurse ratched at September 13, 2020 04:53 PM (U2p+3)

122
Ah.

I noticed I'd seen less of ibguy than I used to, in general. This is terrible to hear. He was such a cool guy.

He was very nice to me and Joe Mannix. RIP, and of course, prayers for his family

Posted by: Yudhishthira's Dice at September 13, 2020 04:53 PM (x73LH)

123 Had fantastic baked beans in a BBQ joint this weekend. It had ground beef in it - maybe it was ground brisket in there?


I scooped it up with Lay's potato chips. Almost forgot about my entree!

Posted by: deplorable unperson - refuse to accept the Mask of the Beast at September 13, 2020 04:53 PM (+MpRO)

124 Me reading the pork shoulder recipe linked in post:

"and pour 300ml of bitter into the base."

* Bitter? Wait, like the cocktail stuff??? *

* that can't be right. *

(looks at author "James martini - Great British Dinners" )

* Limey, eh? OH, right. Bitter beer. Duh. *

Posted by: weft cut-loop at September 13, 2020 04:53 PM (D2I2k)

125 Thanks for the update, bluebell. Will continue to keep IrishEI's son and the family in prayer.

Posted by: FenelonSpoke at September 13, 2020 04:54 PM (WkPC9)

126 I like chutney a lot too. I make a cranberry one every year for Thanksgiving and I prefer that to regular cranberry sauce because of the tang from the vinegar.

Posted by: bluebell at September 13, 2020 04:54 PM (/669Q)

127 113 Toasting your buns: Yay or nay?
Posted by: Fortcoins at September 13, 2020 04:51 PM (nV60k)


Yay, buttered grilled on a flat top.

Posted by: PUE 206 at September 13, 2020 04:54 PM (D/SYi)

128 "So, in other words, you're humblebragging that you're the most popular people in the neighborhood.

I wish, but nothing like that.

As we don't eat them, I'm always curious what folk come up with for using those things.

And the reaper infused vodka was a real....you can do that?

Posted by: Village Idiot's Apprentice at September 13, 2020 04:55 PM (3D/fK)

129
What do you think of the pasta attachment? I've been thinking of getting one but I'm not sure I'd use it often enough to make it worth it.
Posted by: Jordan61 at

I got the pasta attachment a few years ago. It makes it so easy. After the first few batches, I bought a USA made ravioli tray/press. So easy. I think CBD posted a pic I sent him of my first try. I had lasagna noodles hanging on plastic hangers from the kitchen cabinets to dry. Rookie. But it worked.

Posted by: Infidel at September 13, 2020 04:55 PM (R4aZ2)

130 Posted by: bluebell at September 13, 2020 04:49 PM (/669Q)

Wonderful news, bluebell! Thanks for keeping us posted.

Posted by: Donna&&&&&&&&V at September 13, 2020 04:55 PM (HabA/)

131 Truly horde like minds here. I had decided to ask about different ways to cook bacon in the thread today and what is linked at the top? The best way to cook bacon.

I have grown tired of making pan fried bacon and wanted another way. Making! not eating.

Posted by: Beartooth at September 13, 2020 04:56 PM (PJtXD)

132 Bacon cooked in a panini grill works great ... fast (both sides cook at once) and I like that it flattens it out ... which also avoids getting curled up parts with under-cooked fat. It eliminates the splatter as well, though the extra fat tends to drip over the edges ... so I put a cooking sheet under it.


Start the bacon, cook the eggs ... everything ready to go in ... hmmm, I'd guess five minutes, have not timed it though. Plug the grill in first.

Posted by: illiniwek at September 13, 2020 04:56 PM (Cus5s)

133 I noticed I'd seen less of ibguy than I used to, in general. This is terrible to hear. He was such a cool guy.

I couldn't wait each week for his Baby Sister Updates. He was so upbeat and positive and such a wonderful big brother when she needed him.

Goodbye, ibguy.

Posted by: deplorable unperson - refuse to accept the Mask of the Beast at September 13, 2020 04:56 PM (+MpRO)

134 Thank you bluebell.

Posted by: Infidel at September 13, 2020 04:57 PM (R4aZ2)

135 krusty,
I got lucky in getting my kitchen aid. (Work bonus money) They are expensive. But worth it.

Posted by: Nurse ratched at September 13, 2020 04:57 PM (U2p+3)

136 Something that made a big difference in grinding meat for me is to make sure everything is really cold so the fat doesn't melt from the machine warming up. You want distinct pieces of meat and fat, especially in sausage and cured salami. I put the grinder parts in the freezer overnight and the meat until it starts firming up. Easier to grind too.

Posted by: dartist at September 13, 2020 04:57 PM (+ya+t)

137 118 Any recommendations on an immersion blender? My tomatoes are not cooking down enough for the sauce I want to can.
Posted by: Infidel at September 13, 2020 04:48 PM (R4aZ2)

I have a Braun one too and I second the recommendation. It's so easy to make cream soups and purees now, without having to pour the soup into a blender and then back into the pot...

Posted by: Donna&&&&&&&&V at September 13, 2020 04:58 PM (HabA/)

138
Easy as Pie Oven BBQ Ribs


I'm pretty sure oven "bbq" ribs are an offense against God.

It's in the Bible.

Lessee here...*flips pages*

Ah, here it is:

"Goest thou from the sight of the Lord, thou eater of false BBQ, gobbler of oven baked Lies!

Thine sauce-ringed lips and greasy, liquid smoke fingers mark thee, blasphemer! For thou hast not rendered up the sweet wood smoke with is a delight to the Nostrils of the Lord when cooking your repast.

And don't even get me started about Crock Pot "BBQ"."

Book of Q , 4:49


Wow. Strong stuff. The theology is settled.

Posted by: naturalfake at September 13, 2020 04:58 PM (dWwl8)

139 Posted by: Infidel at September 13, 2020 04:55 PM (R4aZ2)

Thanks!

Posted by: Jordan61 at September 13, 2020 04:58 PM (/I1RL)

140 off topic, funny email from the Dems, yesterday, I think:

Will you rush in $5 before midnight to SAVE the Obama and Carter legacies and DEFEAT Trump?

Posted by: mallfly the Georgia Peach at September 13, 2020 04:58 PM (4a9Vv)

141 I too am heartbroken about ibguy. I haven't told IrishEi about him yet. I figure she's dealing with enough as it is. But she will see it tomorrow and be sad along with us.

Posted by: bluebell at September 13, 2020 04:59 PM (/669Q)

142 off topic, funny email from the Dems, yesterday, I think:

Will you rush in $5 before midnight to SAVE the Obama and Carter legacies and DEFEAT Trump?
Posted by: mallfly the Georgia Peach at September 13, 2020 04:58 PM (4a9Vv)


Has Clinton been airbrushed from history?

Posted by: DR.WTF at September 13, 2020 04:59 PM (AiZBA)

143 The local Tap Haus here has an "off the menu" New Haven Burger - TWO half pound patties cooked how you like plus whatever fixins you want. That plus fries...$9.99. Yummy and gut-busting good deal.

Posted by: Fortcoins at September 13, 2020 04:59 PM (nV60k)

144 I'm delivering restaurant food these days.
The most appetizing restaurants, in terms of aromas are Indian and a Mediterranean place.

Posted by: Brother Northernlurker just another guy at September 13, 2020 05:00 PM (halMU)

145 And the reaper infused vodka was a real....you can do that?

Posted by: Village Idiot's Apprentice at September 13, 2020 04:55 PM (3D/fK)

So I guess the grateful recipient of your peppers let you have a taste?

Posted by: Vendette at September 13, 2020 05:00 PM (SbDwL)

146 Delved into the 1955 Westfield New Jersey church cookbook again. This time for a date-walnut "Dark Secrets" dessert that appears to be basically a pecan-pie-like filling without the pie crust or syrup. Sugar, butter, eggs, walnuts, and dates baked into gooey wonderment.

Thanks Mrs. A. B. Borden!

Posted by: Stephen Price Blair at September 13, 2020 05:01 PM (2lndx)

147 Thank you bluebell!

Posted by: Jewells45 at September 13, 2020 05:01 PM (dUJdY)

148 Good thread and good read on the bbq sauce. 2 years ago I made South Carolina mustard-based sauce for the TxMoMe. IMO it is the best sauce for bbq hog and I have eaten it on chicken, but in no way is suited to beef.

Posted by: Eromero at September 13, 2020 05:02 PM (XhWtx)

149 bluebell,
Was ibguy at the MoMe?

Posted by: Nurse ratched at September 13, 2020 05:02 PM (U2p+3)

150 "My favorite bacon cooker is my Foreman grill. Grease removed, bacon flat and crispy."

yeah, that would work, probably better than my panini grill thing, since grease could be removed more easily.

Posted by: illiniwek at September 13, 2020 05:02 PM (Cus5s)

151
I found the first vegan recipe I like. Normally, I make all of these horrifying ersatz things out of vegetables because this slop is what's requested. But the other night, I wanted italian sausage and peppers. I just made two pans of it, one with sausage, the other one with just the garlic and onions and peppers and mushrooms.

It was edible. It really needed a shit-ton more sausage and cheese like mine had, but it wasn't bad.

Posted by: Yudhishthira's Dice at September 13, 2020 05:03 PM (x73LH)

152 Fresh pasta is good and literally cooks in a minute

Posted by: Skip at September 13, 2020 05:03 PM (OjZpE)

153 2 things:

I have some home made jerky a dryin.

That Cuties movie is way gross. I'll take whoever's word on the ending. Everybody involved needs a Trump level inspection with jail time when the evidence comes to light.

Posted by: nip at September 13, 2020 05:03 PM (cpS4u)

154 Oven baked ribs, finished on the green egg. Accompanied by fresh tater salad with bacon in it. Thats whats for dinner!

Posted by: CrotchetyOldJarhead at September 13, 2020 05:03 PM (1fCda)

155 Posted by: Yudhishthira's Dice at September 13, 2020 05:03 PM (x73LH)

Im not gonna lie. Tha lil puddinhead baby made me some vegan chorizo last week and it was good. Bought it at King Soopers.

Posted by: CrotchetyOldJarhead at September 13, 2020 05:06 PM (1fCda)

156 Any recommendations on an immersion blender?

I have a Calphalon that comes with a little blender attachment cup. Works great and easy to clean.

Posted by: dartist at September 13, 2020 05:07 PM (+ya+t)

157 bluebell,
Was ibguy at the MoMe?
Posted by: Nurse ratched at September 13, 2020 05:02 PM (U2p+3)
-------

Hi nurse - no, he wasn't. He used to organize the SW Ohio MoMes though.

Posted by: bluebell at September 13, 2020 05:07 PM (/669Q)

158 What do you think of the pasta attachment?

I had (in fact, have) the pasta attachment for the Kitchen-Aid. I've found it not nearly as easy to use as the Atlas 150/Marcato hand-cranker.

I had the same experience with the strainer attachment. It's easier to use a hand crank French strainer.

In fact it's currently in my yard sale pile. If you decide you want one, you can have it. Note that it's the "Pasta Maker Plates (Model SNPA)" for converting a food grinder to a pasta maker--I already had the food grinder, and that I find very useful.

Posted by: Stephen Price Blair at September 13, 2020 05:07 PM (2lndx)

159 "So I guess the grateful recipient of your peppers let you have a taste?"

The vodka is still infusing.

Bt the others all offer.

Maybe one day I will try it.


Bluebell...thanks for the good news.

And prayers up for IB guy's family.



2020 can end any time it wants to.

Posted by: Village Idiot's Apprentice at September 13, 2020 05:11 PM (3D/fK)

160 Easy as Pie Oven BBQ Ribs


I'm pretty sure oven "bbq" ribs are an offense against God.

It's in the Bible.

Lessee here...*flips pages*

Ah, here it is:

"Goest thou from the sight of the Lord, thou eater of false BBQ, gobbler of oven baked Lies!

Thine sauce-ringed lips and greasy, liquid smoke fingers mark thee, blasphemer! For thou hast not rendered up the sweet wood smoke with is a delight to the Nostrils of the Lord when cooking your repast.

And don't even get me started about Crock Pot "BBQ"."

Book of Q , 4:49


Wow. Strong stuff. The theology is settled.
Posted by: naturalfake at September 13, 2020 04:58 PM (dWwl



Oh ye of little smoke...


So eternal damnation it is then.

Posted by: PUE 206 at September 13, 2020 05:11 PM (D/SYi)

161 Here's a delicious cocktail.

It's a variation on the Aviation created by a Japanese bartender and it won a world-wide cocktail competition for him.

Here it is as made by him:

Takumi's Aviation

1 1/2 oz Tanqueray No. TEN gin
1/2 oz Giffard Marasquin maraschino liqueur
13/100 oz Marie Brizard Parfait Amour liqueur
33/100 oz Fresh lemon juice

Shake with ice. Strain into glass.
Garnish: Lemon twist

Okay, if your familiar with the Aviation cocktail, then you know it usually has Creme de Violette as a coloring, flavor ingredient.

In this case, it uses Parfait Amour, which has a completely different flavor.

Parfait Amour has many different formulations, so I'm suggesting that you stick with the Marie Brizard.

MBPA is flavored with orange, orange flowers, vanilla and almonds. And makes a very light, smooth Aviation style cocktail.

Great stuff. It went on the rotation.

I'm pretty sure the best version is Takumi's version, but you can probably get a similar effect with your usual gin and maraschino liqueur.

Give it a whirl.

Posted by: naturalfake at September 13, 2020 05:11 PM (dWwl8)

162 If anyone would like to try my recipe for toast, just let me know-


I also have an interesting take on glass of milk

Posted by: DB- just DB. at September 13, 2020 05:11 PM (iTXRQ)

163 Kinda food related:

Was just reading about how, to spoof the bands that would stack dozens of huge amps behind them in concert, Geddy Lee has in the background when Rush plays live, a long line of chicken roasters. ;-)

Posted by: qdpsteve at September 13, 2020 05:13 PM (L2ZTs)

164 The author of that bacon-cooking piece spends a lot of time bitching about cleanup, epecaially on teh "wire rack" method. Hint: get some of the pure lye drain cleaner (or if you find soapmaking lye cheaper use that) and soak the affected bits for an hour or so in a lye solution. It turns the grease and clingy bits of protein into soap!

Further hints for cleaning with lye: don't soak aluminum in lye for long periods, because while lye doesn't directly attack the metal, it attacks the oxide layer, allowing the water to attack the base metal pretty effectively.Don't use lye to clean unenamelled cast iron, because it'll strip the seasoning right off and then start rusting your pan like crazy.

Posted by: normal at September 13, 2020 05:13 PM (obo9H)

165
i got a nice pbk sangwick recipe...

Posted by: krusty at September 13, 2020 05:13 PM (lmAh/)

166 Something else I tried this week was "Thick carrot soup Crecy style" from a "French Bistro Cooking" book. I've had the book for a while, and everything I've tried from it has been great--my go-to roast chicken is from this book, and a very easy green beans with parmesan cheese fried by pouring hot garlicky olive oil over the beans. I hadn't made this soup yet because it involves liquifying bacon in a blender which sounds weird to me.

But I pretty much had nothing but carrots and a handful of bacon slices in my fridge and looking for carrot recipes I found this ("Crecy-style, according to the book, means "with carrots", because that's their industry).

It was amazing--a smokey, bacony thick carrot soup that made we want to visit a French Bistro. I'm going to finish it off later today with some bean salad made with a garlic dressing from an old Better Homes and Gardens Salad Book.

Posted by: Stephen Price Blair at September 13, 2020 05:13 PM (2lndx)

167 Please don't t go hating on the oven cooked ribs.
I've done some that would knock your socks off, in the oven, on the grill and on the smoker. It just takes a little finesse.

Unlike boil in a bag.

Posted by: Nurse ratched at September 13, 2020 05:14 PM (U2p+3)

168 I have the Kitchen Aid grain grinder attachment. It works well. It's easier on the machine if you crack the wheat first run, then grind fine. I'll have to get the meat grinder too.

Posted by: Notsothoreau at September 13, 2020 05:14 PM (YynYJ)

169 Lululemon is considered racist because they deliberately developed a name that the Japs can't pronounce?I

Funny old world.

Posted by: Regular joe relentlessly upping the ante at September 13, 2020 05:14 PM (L9P9s)

170 I had (in fact, have) the pasta attachment for the Kitchen-Aid. I've
found it not nearly as easy to use as the Atlas 150/Marcato
hand-cranker.

Me too. If you search online Marcato has a bunch of different pasta cutters you can get for it from pappardele to bigoli. Built like a brick schmit house.

Posted by: dartist at September 13, 2020 05:15 PM (+ya+t)

171 here is my only thought about food: if it tastes good and doesn't kill you, go for it. If cooking and cleaning up don't wear you out, so much the better.

Also, Obama wants you to support Biden.

Posted by: mallfly the Georgia Peach at September 13, 2020 05:16 PM (4a9Vv)

172 124 Me reading the pork shoulder recipe linked in post:

"and pour 300ml of bitter into the base."

* Bitter? Wait, like the cocktail stuff??? *

* that can't be right. *

(looks at author "James martini - Great British Dinners" )

* Limey, eh? OH, right. Bitter beer. Duh. *
Posted by: weft cut-loop at September 13, 2020 04:53 PM (D2I2k)

When the Brits complete their separation from the Franco-German Hegemony of the Eolution?U, are they going to return to the units of measure God ordained, or are they going to keep the heathen measure of the French Revolution?

Posted by: Fox2! at September 13, 2020 05:16 PM (qyH+l)

173 Immersion blenders: When we bought our house, we bought the contents as well so I wound up with two immersion blenders. i kept the Cuisinart and donated the Kitchen Aid.

Posted by: Art Rondelet of Malmsey at September 13, 2020 05:16 PM (fTtFy)

174 162 If anyone would like to try my recipe for toast, just let me know-


I also have an interesting take on glass of milk
Posted by: DB- just DB. at September 13, 2020 05:11 PM (iTXRQ)



Simple is best

Posted by: PUE 206 at September 13, 2020 05:16 PM (D/SYi)

175 On the cocktail front, I had two Tom Collins's today. One made with an almost empty Tyler's Original City of London gin, and another with its replacement, Bombay Sapphire. I bought the Tyler's the last time I ran out of gin, a long time ago, and didn't like it as much as the Sapphire, because the flavors are sharper.

But in this mixed drink, I preferred the Tyler's. Since I almost never drink gin on its own--I mainly use it when a recipe calls for white wine, which I don't keep on hand because I don't drink white wine--I may go back to Tyler's.

Posted by: Stephen Price Blair at September 13, 2020 05:17 PM (2lndx)

176 Oh ye of little smoke...


So eternal damnation it is then.
Posted by: PUE 206 at September 13, 2020 05:11 PM (D/SYi)

Smoke now, or smoke forever.

Posted by: Fox2! at September 13, 2020 05:20 PM (qyH+l)

177 Grilling bacon cheddar burgers for the Mrs right now. Made by the meat department. T-bones later tonight for the kids and I. She likes her burgers.

Was a beautiful, perfect temp for a motorcycle ride on the upper IA/IL border today. Perfect blue skys, except for the haze caused by big strip in the sky of smoke from the west coast wild fires. Compared to those guys though, not going to complain.

Posted by: Chin music at September 13, 2020 05:20 PM (o9apC)

178 ok, here is an alternate way of making bacon: cook it in a frying pan. It's bacon, for chrissake, you're not making Boeuf Roi Louis XIII A La Obama.

Posted by: mallfly the Georgia Peach at September 13, 2020 05:21 PM (4a9Vv)

179 I currently have a pork roast coated with lemon pepper in my refrigerator. In a little while I plan to sear it a bit and put it in the Instant Pot with some chicken stock and a small jar of pickles, then cook some rice in that liquid once it's done.

Posted by: Prothonotary Warbler at September 13, 2020 05:21 PM (H3MF8)

180 >>If anyone would like to try my recipe for toast, just let me know-


I also have an interesting take on glass of milk
Posted by: DB- just DB. at September 13, 2020 05:11 PM (iTXRQ)

Toast is one of my comfort foods. And toasted , not just wimpily warmed. Plain, buttered, peanut buttered. Any of those.

Milk's gotta be cold and in a glass, (not plastic cup) preferably 2% or whole.

Posted by: My life is insanity at September 13, 2020 05:22 PM (QvZ2L)

181 Book of Q , 4:49





Wow. Strong stuff. The theology is settled.

Posted by: naturalfake at September 13, 2020 04:58 PM (dWwl)

Preach It, Brother!

Posted by: redc1c4 at September 13, 2020 05:22 PM (nJBWa)

182 I asked my wife about the parchment bacon method and she said she did it once but it stuck... she uses foil now. Tastes good to me.

Posted by: Guy Mohawk at September 13, 2020 05:22 PM (r+sAi)

183 It was amazing--a smokey, bacony thick carrot soup that made we want to visit a French Bistro

Huh. Interesting.

When my folks were alive and all us "kids" would get together for Christmas,

my brother and I would cook Christmas dinner.

As a starter we often made Crecy Soup, which sounds totally different from yours.

This was a relatively light carrot soup with cream and flavored with orange juice, onion and garlic and garnished with chopped watercress.

No bacon though.

Delicious stuff.

The recipe was from a cookbook titled :

"Great British Cooking: A Well-Kept Secret"

Interesting how recipes change as they cross borders.

Posted by: naturalfake at September 13, 2020 05:23 PM (dWwl8)

184 If you search online Marcato has a bunch of different pasta cutters you can get for it from pappardele to bigoli. Built like a brick schmit house.

And ridiculously easy to use. I don't even keep pasta on hand now, because made from this is so much better and very little extra work; the main difference is I have to know an hour or two ahead of time that I'm going to want pasta.

Mine came with the fettucine and tagliolini, which make for a nice enough variety, although I've picked up a few more at second-hand stores over the years.

Posted by: Stephen Price Blair at September 13, 2020 05:23 PM (2lndx)

185 I need help.

I've lost the recipe for boiled water.

Posted by: Martini Farmer at September 13, 2020 05:23 PM (3H9h1)

186 For supper I had a liverwurst/cheddar sammich with Kraut Krisp dill pickle flavor chips, now considering something of an alcohol nature.

Posted by: Eromero at September 13, 2020 05:24 PM (XhWtx)

187 re 185: According to Barack and Reggie, you need some good pot

Posted by: mallfly the Georgia Peach at September 13, 2020 05:25 PM (4a9Vv)

188 Toast is one of my comfort foods. And toasted , not just wimpily warmed. Plain, buttered, peanut buttered.

Heh. Watching the Charlie Brown Thanksgiving special last year, when they got to the toast/popcorn/ice cream dinner, I realized, that would be my dad's perfect thanksgiving meal!

Posted by: Stephen Price Blair at September 13, 2020 05:25 PM (2lndx)

189 "I've lost the recipe for boiled water."

Check your pot.

Instructions should be engraved on the bottom.

Posted by: Village Idiot's Apprentice at September 13, 2020 05:25 PM (3D/fK)

190 I love Jimmy John's unwich. Every time I've had it, hope I'm not jinxing myself, the lettuce wrap has been wonderfully fresh and lovely. I get it with the turkey and bacon. Yum.

Posted by: BarcelonaCarmen at September 13, 2020 05:27 PM (+CiEK)

191 This was a relatively light carrot soup with cream and flavored with orange juice, onion and garlic and garnished with chopped watercress.

No orange juice in this one. Probably onion, and no garlic. No watercress, possibly celery. Had a small amount of cream added at the end, less than normal for a recipe of this type, probably because there's already a lot of fat from the three slices of bacon--there's no draining step, the fat all goes into the soup.

Yours sounds pretty good. Funny cookbook title, too.

Posted by: Stephen Price Blair at September 13, 2020 05:28 PM (2lndx)

192 re 185: and according to Moochelle, you need water, too.

Two old Irish women are talking
and one says "when I makes tea I makes tea, and when I makes water I makes water"
and the other says, "sure and begorrah, I hope it's not in the same pot"

Posted by: mallfly the Georgia Peach at September 13, 2020 05:28 PM (4a9Vv)

193 185 I need help.

I've lost the recipe for boiled water.

Posted by: Martini Farmer at September 13, 2020 05:23 PM (3H9h1)

A sous vide will get you most of the way there, can't help after that, though.

Posted by: BifBewalski AOS Moron at September 13, 2020 05:28 PM (VcFUs)

194 >>> For supper I had a liverwurst/cheddar sammich with Kraut Krisp dill pickle flavor chips, now considering something of an alcohol nature.
Posted by: Eromero at September 13, 2020 05:24 PM

=====

Might I suggest a shot of Ipecac?



I kid, I kid.

Posted by: Chin music at September 13, 2020 05:28 PM (69XrE)

195 Got both Slap Sauce and Braswell's in the fridge -- both mustard-based, though I prefer Lexington-style over all.

Posted by: Dr. Varno at September 13, 2020 05:29 PM (vuisn)

196 41
Speaking of grinding meat, has anyone ever made their own breakfast sausage? Recipes or suggestions appreciated!

Posted by: Cheriebebe at September 13, 2020 04:17 PM (w6A0l)


I tied it once. Really didn't care for the results. I ground once but probably over mixed the spice in. Made pattys. I like the Jimmy Dean pattys better. I'll try again with a different spice mix.

Posted by: Javems at September 13, 2020 05:29 PM (ofIwF)

197 re 189: and Reggie's pot doesn't come with instructions, that coming with the rolling paper.

Posted by: mallfly the Georgia Peach at September 13, 2020 05:29 PM (4a9Vv)

198 Reggie and Barack's boiled pot sausage.

No "cooking" required.

Posted by: Martini Farmer at September 13, 2020 05:31 PM (3H9h1)

199 Posted by: Stephen Price Blair at September 13, 2020 04:53 PM (2lndx)

I've enjoyed your comments about the 50s era church cookbook.

I have my grandma's cookbook from St. Albert's parish in Milwaukee. It's from 1956. All hand written recipes, and fun drawings. It's so neat to read through, and the instructions in some are so old school. It's one of my favorite things from her.

Posted by: My life is insanity at September 13, 2020 05:32 PM (QvZ2L)

200 re 198: but I'd bet a lot of grinding involved

Posted by: mallfly the Georgia Peach at September 13, 2020 05:32 PM (4a9Vv)

201 Late, so if already posted, ignore...
We work up a lot of our own deer, so always had cheapo grinders. They'd last a year or two.
Bought the Cabelas #8, and expect it will last a lifetime.
We make our own breakfast sausage. I like patties, wife likes rolls. We don't case them. Just squeeze them out, freeze them on cookie sheet,, than bag.
Made some sweet Italian sausage last week... great! Easy.
Also, we are curing 8 #'s of pork belly right now for makin' bacon next weekend. Will apprise.

Posted by: MarkY at September 13, 2020 05:33 PM (N8i9I)

202 I like the Jimmy Dean pattys better.

I really like Purnell's Country Sausage patties. Makes good gravy, too.

Posted by: Stephen Price Blair at September 13, 2020 05:34 PM (2lndx)

203 I ground it only once, so it was pretty rustic, and that's how I like it.


+1. Overworked ground beef is the bane of good burgery.

Posted by: Grump928(C) at September 13, 2020 05:34 PM (OusE0)

204 Javems,
The method is grind (medium), mix in spices well, grind again (also medium).
Good mix every time.
And pork butt is the perfect combo of meat and fat.

Posted by: MarkY at September 13, 2020 05:35 PM (N8i9I)

205 Dr. Varno @ 195, if you are talking Lexington County South Carolina, like Piggie Park, you are a bbq scholar of scholars. I grew up on it and got my first traffic ticket leaving the Cayce Piggie Park headed south at age 15.

Posted by: Eromero at September 13, 2020 05:35 PM (XhWtx)

206 And ridiculously easy to use. I don't even keep pasta on hand now,
because made from this is so much better and very little extra work; the
main difference is I have to know an hour or two ahead of time that I'm
going to want pasta.

Since I live alone I freeze single portions and make a couple different sauces. Pasta takes 2 minutes and you're eating.

Posted by: dartist at September 13, 2020 05:35 PM (+ya+t)

207 It's bacon, for chrissake, you're not making Boeuf Roi Louis XIII A La Obama.

Posted by: mallfly the Georgia Peach at September 13, 2020 05:21 PM (4a9Vv)

I make bacon in the oven because it's easier, better, and definitely easier to clean up!

Posted by: CharlieBrown'sDildo at September 13, 2020 05:35 PM (xT2tT)

208 I have to do a colonoscopy prep tomorrow.

Anyone have Ensure or chicken broth recipes ?

Posted by: Weaning is hard at September 13, 2020 05:36 PM (2DOZq)

209 >Milk's gotta be cold and in a glass


so you stole my recipe then

Posted by: DB- just DB. at September 13, 2020 05:38 PM (iTXRQ)

210 > Bacon in the oven... I'm asking because I've only cooked bacon in a skillet or on a griddle... no spatter? We tried this a number of years ago and it was an unmitigated mess. Oven was unusable for a week due to the smoke. And that's AFTER it was hosed out.

What is it on? Is it covered? Temp? And will you make me 5 pounds and deliver?

Posted by: Martini Farmer at September 13, 2020 05:40 PM (3H9h1)

211 I am grillmaster here at jwm estates. I am also a BBQ heretic in that I eschew slow cooking, any and all sweet, sticky sauces on the grill. If you want to hide the flavor of your meat you are (sorta') welcome to do so at the table. My recipe for back ribs:
Weber kettle

Mesquite charcoal. The real kind, not briquettes.

Copious amounts of olive oil.
Lawry's garlic salt.
The olive oil flares and smokes like all get-out. The smoke gives the meat that smoky flavor. You gotta get the meat on the fire fast, and clap down the lid. The first couple of turnings are a little hairball. I have, on more than one occasion, had praise for my ribs from genuine black folks, who oughta' know.

JWM

Posted by: jwm at September 13, 2020 05:42 PM (HnUoF)

212 204
Javems,

The method is grind (medium), mix in spices well, grind again (also medium).

Good mix every time.

And pork butt is the perfect combo of meat and fat.

Posted by: MarkY at September 13, 2020 05:35 PM (N8i9I)


Did use pork butt. I'll try that technique with a different spice mix. Tried to make Italian sausage but I think I over did the fennel. I'll try my mix next time. If I ever get brave enough I'll try links.Thanks.

Posted by: Javems at September 13, 2020 05:42 PM (ofIwF)

213 Wife's favorite breakfast sausage recipe (I like mine with more pepper)

For every 1 # ground pork

1 tsp salt
1/2 tsp parsely
1/2 tsp sage
1/4 tsp pepper
1/4 tsp ground thyme
1/4 tsp crushed red pepper flakes
1/4 tsp nutmeg
1/4 tsp fennel seed

Mix, grind a second time.

Posted by: MarkY at September 13, 2020 05:43 PM (N8i9I)

214 I bought a Dyna-Glow grill with 5 burners (one is for searing) for $300. It works perfectly. I'd really like to know what justifies spending $1k for a Weber with 3 burners.

Posted by: pep at September 13, 2020 05:43 PM (v16oJ)

215 the instructions in some are so old school.

Yes, so many of them seem to assume you know something that we no longer know, that when a recipe doesn't turn out I don't know if I don't like the recipe or I didn't make it right.

There were some maple divinities I made several months ago from the 1960 Better Homes and Gardens Dessert Book, and even after they cooled they were all gooey. I went online to see if maybe it would make sense to rebake them or something, and there was a lot of advice on rebaking them and other complicated ideas for fixing the problem. And then I ran across one piece of advice that just said "Leave them alone. They need to sit overnight". I did, and they were perfect the next morning. The recipe didn't even say to let them cool, let alone to let them sit that long.

The date dessert I just mentioned, for temperature, just said "cook in a very slow oven for 45 minutes".

The Better Homes and Gardens 1963 "Bread Book" has a recipe for Cowboy Coffeecake that is repeated nearly exactly in their 1975 "Quick Breads". The 1963 book calls for "2 cups brown sugar", and the 1975 book for "2 cups packed brown sugar". It may have been a typo in the earlier book, or it may be that by 1975 they couldn't assume readers knew to pack the brown sugar.

Posted by: Stephen Price Blair at September 13, 2020 05:43 PM (2lndx)

216 Is it fucking five o'clock yet?

Posted by: Javems at September 13, 2020 05:44 PM (ofIwF)

217 Since I live alone I freeze single portions and make a couple different sauces. Pasta takes 2 minutes and you're eating.

That's a great idea.

Posted by: Stephen Price Blair at September 13, 2020 05:45 PM (2lndx)

218 The Italian sausage i made listed everything in grams.
I need to scale it up and convert it, but it made some fine venison (with beef tallow at 30%).

Posted by: MarkY at September 13, 2020 05:45 PM (N8i9I)

219 I loved making bacon on the Foreman grill. Then I got the Ninja foodi grill and air fryer. Now that's the best for me. Crisp, flat, and no splattering on stovetop or oven.

Posted by: April, Freedom Now! at September 13, 2020 05:45 PM (OX9vb)

220 216
Is it f***ing five o'clock yet?


Posted by: Javems


It is. GandTs all around.

Posted by: pep at September 13, 2020 05:46 PM (v16oJ)

221 I have to do a colonoscopy prep tomorrow.



Anyone have Ensure or chicken broth recipes ?

Posted by: Weaning is hard at September 13, 2020 05:36 PM


Vodka and gin are clear liquids. Just sayin'.

Posted by: RedMindBlueState at September 13, 2020 05:46 PM (rBtIz)

222 I pity some of you guys, at least my grandmother taught me to make brown gravy

Posted by: Skip at September 13, 2020 05:47 PM (OjZpE)

223 Anyone have Ensure or chicken broth recipes ?

Ensure - chill before drinking
Chicken broth - gently warm before drinking

That's it.

Posted by: Additional Blond Agent, STEM guy at September 13, 2020 05:48 PM (ZSK0i)

224 As an aside, if anyone is gluten free, or is doing the AIP or Whole 30 stuff, my wife has adapted a TON of recipes. She has lots of food sensitivities, but didn't know it til a coupla years ago...
She was a good cook before, now she's a creative good cook!

Posted by: MarkY at September 13, 2020 05:49 PM (N8i9I)

225 PJ Media - Trader Joe's in Seattle got occupied by BLM ( seems mostly the white privileged of that sect)

Posted by: Skip at September 13, 2020 05:49 PM (OjZpE)

226 I don't really get the bacon in the oven thing, either.

I never have an issue with making it on the stovetop, comes out crispy, pour off most of the bacon grease, (save it!), add a bit if butter, fry your eggs. I like mine sunnyside up, or over easy, so i drizzle some water into the pan and cover til done.

Clean up: wipe out pan with a paper towel, any greasey residue comes right off, then wash. Easy peasy

Posted by: My life is insanity at September 13, 2020 05:50 PM (QvZ2L)

227 216>> Its 5 o'clock somewhere. Alan Jackson and Jimmy Buffet told me so.

Posted by: CrotchetyOldJarhead at September 13, 2020 05:52 PM (1fCda)

228 218
The Italian sausage i made listed everything in grams.

I need to scale it up and convert it, but it made some fine venison (with beef tallow at 30%).

Get a scale. Grams are best for salt too because it all weighs out different.

Posted by: dartist at September 13, 2020 05:52 PM (+ya+t)

229 So, the only NFL game I am watching today is the Buccs/Saints game - only because my son loves Tom Brady. He's a closet Trump supporter along with Tiger Woods he thinks....

Tom Brady is discovering right now the difference between playing for a poorly coached team and one that was - like the Patriots. There is a reason the Tampa Bat Buccs are year end and year out losers, and it isn't because they aren't recruiting talent - the coaching staff is pretty much the worst, particularly the special team coach. Its a shame - not for Brady - he's had his career - but for the young recruits coming up in the NFL with a sloppy coaching staff...you aren't going to have much of a follow on career having played for the Buccs your first 3 seasons. You'll get injured or you'll play poorly, having been poorly coached from the start.

Posted by: Boswell at September 13, 2020 05:52 PM (w2LAm)

230 As a child who didn't like cheese on my apple pie, my Dad always said,
" Apple pie without cheese is like a kiss without a squeeze."

Posted by: Mike S at September 13, 2020 05:53 PM (rkwuS)

231 Since I live alone I freeze single portions and make a couple different sauces. Pasta takes 2 minutes and you're eating.


Ditto.

Posted by: Infidel at September 13, 2020 05:53 PM (R4aZ2)

232 The beauty of the oven method for bacon is, you don't touch it for about 20 minutes.
If you're a biscuit fan like me, put two frozen biscuits on lower rack, bacon on upper, in a cold oven.
Turn it to 400. When it comes to temp, set your timer to 15 minutes.
Both will be perfect.

Posted by: MarkY at September 13, 2020 05:55 PM (N8i9I)

233 Is it fucking five o'clock yet?


Posted by: Javems



Somewhere.

Posted by: deplorable unperson - refuse to accept the Mask of the Beast at September 13, 2020 05:55 PM (+MpRO)

234 226
I don't really get the bacon in the oven thing, either.



I never have an issue with making it on the stovetop, comes out
crispy, pour off most of the bacon grease, (save it!), add a bit if
butter, fry your eggs. I like mine sunnyside up, or over easy, so i
drizzle some water into the pan and cover til done.



Clean up: wipe out pan with a paper towel, any greasey residue comes right off, then wash. Easy peasy



Posted by: My life is insanity at September 13, 2020 05:50 PM (QvZ2L)


Depends on the volume. Feeding 200 plus guys every morning in the mess hall takes a lot of pig. I was Battalion Mess Officer once, amongst other duties.

Posted by: Javems at September 13, 2020 05:55 PM (ofIwF)

235 Have a pound of bacon in the oven right now.

Posted by: Mr. Peebles at September 13, 2020 05:55 PM (oVJmc)

236 Get a scale. Grams are best for salt too because it all weighs out different.
Posted by: dartist

Got one. That's how I was able to convert. I don't mind weight recipes, but this one combined the two willy-nilly. It was a mess, but a good recipe!

Posted by: MarkY at September 13, 2020 05:56 PM (N8i9I)

237 I like big buns.

Posted by: Sir Mixmaster at September 13, 2020 05:56 PM (a9SQQ)

238 We have found 350 degrees for oven cooking bacon does not splatter or smoke. Two pounds can fit on 3 sheet pans covered with oversized parchment which we rotate after 15 to 20 minutes.

It continues to cook a bit once taken out of the oven. After you stack the bacon onto paper towels, you can pour the grease into a jar, fold up the paper and toss. Pans will be clean. (If you wait too long, the grease will soak through, tho.) Then you have bacon for days!

Posted by: OldDominionMom at September 13, 2020 05:57 PM (dH/BH)

239
Proper handwashing.

The Puyallup Fair (they corruptly changed it officially a few years ago to "The Western Washington Fair" - commie bastards) does a lot of things right, including barns and barns of 4H livestock that people walk through. And they have a few petting animals for the kids.

Guessing Little LCD was about 8 or 9, so that would make it about 15 years ago, and the Pierce County Health Dept had a "hand washing booth", next to one of the barn entrances. They had long wash sinks and liquid soap dispensers, and employees holding black lights. Kids could see the stuff on their hands before, and after washing.

Basic black light stuff, but many of the kids thought it was magic, and after doing a crummy job of scrubbing, many kids would go back to wash again and get rid of those "icky germs."

It was one of the most effective teaching displays I have ever seen. Kids would brag to their parents how clean their hands were, and couldn't stop talking about the black light.


Posted by: LeftCoast Dawg at September 13, 2020 05:57 PM (sy5kK)

240 I smoked a pork belly last week. Primarily for burnt ends, but some of it is destined for thick cut bacon at breakfast.

Posted by: CrotchetyOldJarhead at September 13, 2020 05:58 PM (1fCda)

241 >>Depends on the volume. Feeding 200 plus guys every morning in the mess hall takes a lot of pig. I was Battalion Mess Officer once, amongst other duties.
Posted by: Javems at September 13, 2020 05:55 PM (ofIwF)

Okay, that i get! Ten is probably the most I've made breakfast for at once.

Posted by: My life is insanity at September 13, 2020 05:59 PM (QvZ2L)

242 COJ
Cure? We're trying half pepper, and half maple

Posted by: MarkY at September 13, 2020 05:59 PM (N8i9I)

243 Depends on the volume. Feeding 200 plus guys every morning in the mess
hall takes a lot of pig. I was Battalion Mess Officer once, amongst
other duties.

I loved powdered eggs with pancake syrup on them.

Posted by: dartist at September 13, 2020 06:01 PM (+ya+t)

244 BBQ sauces:

Fully agree about Texas sauce. Generally, no sauce but if you must PLEASE not sweet.

I'm going to try Meathead's copycat of Big Bob Gibson's (no, not the pitcher) White Sauce with smoked chicken this week. Will report.

Posted by: Art Rondelet of Malmsey at September 13, 2020 06:01 PM (fTtFy)

245 >> Then you have bacon for days!
Posted by: OldDominionMom at September 13, 2020 05:57 PM (dH/BH)

Interesting. I may have to try it. Although in my house I doubt that bacon would last for days...i'd have to hide it!

Posted by: My life is insanity at September 13, 2020 06:02 PM (QvZ2L)

246 Smash just made Crispy Ranch Chicken for dinner.

2 eggs, 1/2 cup parm cheese, and a full pack of ranch dresaing mix.

Mix it all together, drench some chicke thighs in it.

Dredge the chicken in the rice crispys.

Bake until the chicken is 165 degrees.


Enjoy.

Posted by: BifBewalski AOS Moron at September 13, 2020 06:03 PM (VcFUs)

247 I pity some of you guys, at least my grandmother taught me to make brown gravy

It's a lost art. I can make any kind of gravy. None of my 3 kids can. I tried.

Posted by: Jewells45 at September 13, 2020 06:03 PM (dUJdY)

248 It was one of the most effective teaching displays I have ever seen. Kids would brag to their parents how clean their hands were, and couldn't stop talking about the black light.


Posted by: LeftCoast Dawg


I think the lesson learned from this is obvious.

Black Lights Matter.

(rimshot!)

Posted by: Bozo Conservative....living on the prison planet at September 13, 2020 06:03 PM (ZCiJZ)

249 Found that Italian sausage recipe

meat in #'s. Salt, sugar, fennel, pepper and nutmeg in grams.
1 Cup fresh parsely; 3/4 cup sherry, etc,
A hodgepodge, as I said.

Posted by: MarkY at September 13, 2020 06:03 PM (N8i9I)

250 >>205 Dr. Varno @ 195, if you are talking Lexington County South Carolina, like Piggie Park, you are a bbq scholar of scholars. I grew up on it and got my first traffic ticket leaving the Cayce Piggie Park headed south at age 15.
Posted by: Eromero at September 13, 2020 05:35 PM (XhWtx)


To be honest, I was referring to Lexington, NC, the *true* BBQ capital. ;

Posted by: Dr. Varno at September 13, 2020 06:03 PM (vuisn)

251 I got a couple of pounds of "flanken ribs". Any suggestions on what to do with them?

Posted by: Lemmiwinks at September 13, 2020 06:05 PM (h1jJh)

252 Y'all wanna' know a lost cooking art?

Making Roux from scratch.

Not "gravy." Roux. It's an art.

Posted by: Martini Farmer at September 13, 2020 06:05 PM (3H9h1)

253 Posted by: MarkY at September 13, 2020 05:59 PM (N8i9I)

Dry rub with Tony Chacare's, garlic and ginger then smoked til 165 in the center. Cut some for bacon and tge remainder was glazed with an orange/cola/maple mix. Mesquite wood for the smoke.

Posted by: CrotchetyOldJarhead at September 13, 2020 06:05 PM (1fCda)

254 My pork roast is now in the Instant Pot. Searing it with that lemon pepper coating... the smell is driving me nuts! Really looking forward to dinner right now...

Posted by: Prothonotary Warbler at September 13, 2020 06:06 PM (H3MF8)

255 Is a hamburger a sandwich?

Posted by: Mike Hammer, etc., etc. at September 13, 2020 06:06 PM (rEgFA)

256 Martini Farmer I can make roux. Light or dark.

Posted by: Jewells45 at September 13, 2020 06:06 PM (dUJdY)

257 229 So, the only NFL game I am watching today is the Buccs/Saints game - only because my son loves Tom Brady.

...


Thanks for your support, comrade!


Raise the fist!

Posted by: NFL SJW at September 13, 2020 06:07 PM (NSFCQ)

258 Got one. That's how I was able to convert. I don't mind weight
recipes, but this one combined the two willy-nilly. It was a mess, but a
good recipe!

I had no clue as to why some salt weighed more than others. Drove me nuts until I got a scale.

Posted by: dartist at September 13, 2020 06:07 PM (+ya+t)

259 Black lights make me think of only one thing: Nothing Strikes Back ice cream parlor that existed on the University of Texas Drag in the mid-1970s. Lit only with black lights. (You can guess why). Sounds like a hippie dive, but it was the very best ice cream I've ever had. No, I was not stoned, although most patrons were. The fat content must have been through the roof.

Oh, and the name? Owners were Beatles fans and had owned a previous establishment called "Nothing is Real," which went out of business.


Posted by: Art Rondelet of Malmsey at September 13, 2020 06:08 PM (fTtFy)

260 Oh Bother.

Posted by: Thomas Bender at September 13, 2020 06:08 PM (M9HE2)

261 I had no clue as to why some salt weighed more than others. Drove me nuts until I got a scale.
Posted by: dartist

Yeah... we keep kosher salt for all around cooking, table salt for the table, sea salt for certain recipes, and canning salt for canning. Then there are pink salts....
You do NOT want to mix them up, eh?

Posted by: MarkY at September 13, 2020 06:09 PM (N8i9I)

262 Roux is easy peasy.

Posted by: Infidel at September 13, 2020 06:09 PM (R4aZ2)

263 ...i'd have to hide it!

Posted by: My life is insanity at September 13, 2020 06:02 PM (QvZ2L)

Lol! I do squirrel some away for a certain recipe plan sometimes.

Posted by: OldDominionMom at September 13, 2020 06:09 PM (dH/BH)

264 252 Y'all wanna' know a lost cooking art?

Making Roux from scratch.

Not "gravy." Roux. It's an art.
Posted by: Martini Farmer at September 13, 2020 06:05 PM (3H9h1)

247 I pity some of you guys, at least my grandmother taught me to make brown gravy

It's a lost art. I can make any kind of gravy. None of my 3 kids can. I tried.
Posted by: Jewells45 at September 13, 2020 06:03 PM (dUJdY)


Smash makes some real good gravy from scratch. Her roux is awesome as well. There's a reason I'm up 100 lbs since she said 'yes' 37 years ago.

Posted by: BifBewalski AOS Moron at September 13, 2020 06:10 PM (VcFUs)

265 Sea salt...good one.

Posted by: nip at September 13, 2020 06:10 PM (cpS4u)

266 255 Is a hamburger a sandwich?
Posted by: Mike Hammer, etc., etc. at September 13, 2020 06:06 PM (rEgFA)

It used to be called a Hamburg sandwich. Still is in some regions, if Trailer Park Boys is to be believed. Make of that what you will.

Posted by: Prothonotary Warbler at September 13, 2020 06:11 PM (H3MF8)

267 >>Not "gravy." Roux. It's an art.
Posted by: Martini Farmer at September 13, 2020 06:05 PM (3H9h1)

Yep, light or dark. It's the base for my cheese sauce for the homemade mac and cheese.

*i can make gravy, too. My oldest son is intimidated by gravy, but he can make roux! Middle daughter has it down. Youngest son isn't that interested in the finer points of cooking. Yet.

Posted by: My life is insanity at September 13, 2020 06:11 PM (QvZ2L)

268 COJ,
So no real "cure" then?
That would be a different taste altogether.
These two slabs are my first attempt. Wife can't take most the preservatives, so she does without, excepting a butcher in California, Mo. called Burgers... but $8/#!
I can cure a lot of bacon for that.

Posted by: MarkY at September 13, 2020 06:12 PM (N8i9I)

269 My ex-mother in law made clear gravy. (shudder)

CLEAR!

Posted by: nip at September 13, 2020 06:13 PM (cpS4u)

270 My late mother-in-law was not the best cook. Once with her T-day turkey her gravy had a green tint. No clue, but I passed on that!

Posted by: My life is insanity at September 13, 2020 06:16 PM (QvZ2L)

271 My ex-mother in law made clear gravy. (shudder)

CLEAR!
Posted by: nip at September 13, 2020 06:13 PM (cpS4u)

I think that should only go on Egg Foo Yung, right?

Posted by: OldDominionMom at September 13, 2020 06:17 PM (dH/BH)

272 I haven't had something with gravy in a long time (except the rare biscuits and white gravy). Don't really miss it.

Posted by: bear with asymmetrical balls at September 13, 2020 06:18 PM (H5knJ)

273 Then there are pink salts....

And don't confuse pink salt with pink curing salt (prague powder #1), lol. You'll kill yourself!

Posted by: dartist at September 13, 2020 06:19 PM (+ya+t)

274 My ex-mother in law made clear gravy. (shudder)

CLEAR!



I can think of a few ways to get clear gravy. And none of them would have any flavor.

Posted by: Additional Blond Agent, STEM guy at September 13, 2020 06:19 PM (ZSK0i)

275 My gravy recipe is an easy one as well
all you need is a jar of gravy and a saucepan

Posted by: DB- just DB. at September 13, 2020 06:19 PM (iTXRQ)

276 I see, Dr. Varno, North Carolina. My relatives in Chapel Hill love mustard-base bbq sauce on hickory cooked pork.

Posted by: Eromero at September 13, 2020 06:20 PM (XhWtx)

277 "I got a couple of pounds of "flanken ribs". Any suggestions on what to do with them?"

Hold the line!

Posted by: the Spartans at September 13, 2020 06:20 PM (a9SQQ)

278 BifBewalski
Let me know what dates you'll be in Pensacola and I'll set up a range day to break up the monotony of nothing but beach time.

Posted by: Panhandler at September 13, 2020 06:20 PM (S/rwf)

279 I loved powdered eggs with pancake syrup on them.


Posted by: dartist at September 13, 2020 06:01 PM (+ya+t)

CBD is probably clutching his heart right now.

Posted by: Vendette at September 13, 2020 06:20 PM (SbDwL)

280 Posted by: MarkY at September 13, 2020 06:12 PM (N8i9I)

Nope. Just rub, smoke and glaze. The burnt endz gotta be cubed and dunked, and allowed to drain while the grill comes up to about 500. Then close it off and put them on and shut it for 5 minutes max.I

The 'bacon' gets sliced about 3/16 and pan fried in a cast iron skillet till crisp. About 3 minutes.

Posted by: CrotchetyOldJarhead at September 13, 2020 06:21 PM (1fCda)

281 I didn't even know what flanken ribs were.
This looks good!
https://sweetcsdesigns.com/korean-grilled-flanken-ribs/

Posted by: MarkY at September 13, 2020 06:22 PM (N8i9I)

282
For a number of years, the Chinese have been relocating in the Puget Sound area, filling tens of thousands of college seats in local community colleges and universities.

The ones going to community college are primarily there to learn "Engrish". Their families paid $500k in cash, primarily investing in a REIT (it qualifies as 'investing in a business'), and a Green Card is the prize.

And now, thanks to antifa-types who have started many of the Western fires, we now have Communist China-quality air.

Right now, I can't see a block down the street.

Posted by: LeftCoast Dawg at September 13, 2020 06:22 PM (sy5kK)

283 I see, Dr. Varno, North Carolina. My relatives in Chapel Hill love mustard-base bbq sauce on hickory cooked pork.
Posted by: Eromero
--------

I'm sure that your relatives are an exception, but generally speaking, no one from Chapel Hill is possessed of good judgement. It's a nest of Progressive vipers.

Posted by: Mike Hammer, etc., etc. at September 13, 2020 06:23 PM (Ve6n5)

284 Saved it COJ.
Thanks!

Posted by: MarkY at September 13, 2020 06:24 PM (N8i9I)

285 Thanks for your support, comrade!

Raise the fist!
Posted by: NFL SJW at September 13, 2020 06:07 PM (NSFCQ)

Yeah, only SJWs don't support the NFL - its the other way around, and Brady and Gronk are the last of the good guys - not one left in the fort....

Posted by: Boswell at September 13, 2020 06:25 PM (w2LAm)

286 Commercial beef is ground twice or ground too fine to hide the fact it's ground from scraps.

Posted by: davidt at September 13, 2020 06:26 PM (l3+k2)

287 I have a nice Hoyo de Monterrey on deck for this evening.

Posted by: Weasel at September 13, 2020 06:27 PM (MVjcR)

288 106
80/20 1/3rd pound beef patty
Salt/pepper
Store brand buns
Cheese, onion, tomato
Mustard/catsup

Side: chips, baked beans, potato salad or tater tots.

Posted by: Weasel at September 13, 2020 04:48 PM
---------------------
Close, but you left out dill pickles and mayo for options. Also, fries or onion rings.

Posted by: olddog in mo, uckfay ancercay at September 13, 2020 06:27 PM (q7WWj)

289 Mike Hammer, that Chapel Hill stuff right there is funny. Cuz and her husband are probably the only conservatives in that berkleyesque place.

Posted by: Eromero at September 13, 2020 06:28 PM (XhWtx)

290 Thanks for your support, comrade!
Raise the fist!
Posted by: NFL SJW at September 13, 2020 06:07 PM (NSFCQ)
Yeah, only SJWs don't support the NFL - its the other way around, and Brady and Gronk are the last of the good guys - not one left in the fort....
Posted by: Boswell at September 13, 2020 06:25 PM (w2LAm)

Hail to the Redskins!
Hail Victory!
Braves on the Warpath!
Fight for old D.C.!

Posted by: Joe Biden, Redskin Superfan at September 13, 2020 06:29 PM (Z+IKu)

291 For a number of years, the Chinese have been relocating in the Puget Sound area, filling tens of th

Gah, kidlet punched me in the arm when we were returning from lil' ones funeral. We were in the Seattle airport. I said, geez, there are way too many zipperheads. Talk about English as a second language.

Posted by: Infidel at September 13, 2020 06:29 PM (R4aZ2)

292 Btw,
1) Happy 17th anniversary Weasel.

2) Also, thanks for update on Ben Had's internet issue.

Posted by: olddog in mo, uckfay ancercay at September 13, 2020 06:30 PM (q7WWj)

293 I'm going to try and make my own dill pickles as soon as I can find picklers or other reasonably priced cukes.

Posted by: Weasel at September 13, 2020 06:30 PM (MVjcR)

294 I have thawed Mahi Mahi pieces in the fridge. Or better put, I have seafood sponges to cook. Anyone know if I can somehow turn them into edible fried fish?

Posted by: OldDominionMom at September 13, 2020 06:31 PM (dH/BH)

295 Posted by: olddog in mo, uckfay ancercay at September 13, 2020 06:30 PM (q7WWj)
--
Thanks!

Posted by: Weasel at September 13, 2020 06:31 PM (MVjcR)

296 I'm going to try and make my own dill pickles as soon as I can find picklers or other reasonably priced cukes.

Posted by: Weasel at September 13, 2020 06:30 PM (MVjcR)

Fermented or the easy way?

I make pickled carrots and onions and such the easy way, and they are great!

Posted by: CharlieBrown'sDildo at September 13, 2020 06:32 PM (xT2tT)

297 I'm going to try and make my own dill pickles as soon as I can find picklers or other reasonably priced cukes.
Posted by: Weasel at September 13, 2020

I did a boat load a few years back and still have some. I canned them. Someone told me a grape leaf would help keep them crisp. Didn't notice a difference. Fresh dill makes a world of difference.

Posted by: Infidel at September 13, 2020 06:32 PM (R4aZ2)

298 I think camping we had fake powdered eggs once at least.

Posted by: Skip at September 13, 2020 06:32 PM (OjZpE)

299 ODMom
How bout southern fried sammiches?

https://foodchannel.com/recipes/southern-fried-mahi-mahi-sandwiches

Posted by: MarkY at September 13, 2020 06:33 PM (N8i9I)

300 Candice Owens should be on Life Liberty and Levin at 7

Posted by: Skip at September 13, 2020 06:36 PM (OjZpE)

301 I have thawed Mahi Mahi pieces in the fridge. Or better put, I have seafood sponges to cook. Anyone know if I can somehow turn them into edible fried fish?
Posted by: OldDominionMom at September 13, 2020 06:31 PM (dH/BH)

A plastic ziploc bag, olive oil, crush garlic, some smoked paprika, generous salt, pepper, and a hot grill - depends how thick the pieces are, but grill quickly at high heat, don't bake that shit. Flip after 5 - 7 minutes on one side...

Posted by: Boswell at September 13, 2020 06:36 PM (w2LAm)

302 Fermented or the easy way?

I make pickled carrots and onions and such the easy way, and they are great!

Posted by: CharlieBrown'sDildo at September 13, 2020 06:32 PM (xT2tT)
----
In canning jars on the stove. I'm guessing that's the hard way.

Posted by: Weasel at September 13, 2020 06:36 PM (MVjcR)

303 The commentary of the crowd not offering to assist the 2 LA cops and in fact celebrating on the street where they lay has a Blackhawk Down feel to it. Scary times my friends.

Posted by: Heart of Darkness at September 13, 2020 06:37 PM (nFRLh)

304 300 Candice Owens should be on Life Liberty and Levin at 7
Posted by: Skip at September 13, 2020 06:36 PM (OjZpE)
---
*ahem*

Posted by: Weasel at September 13, 2020 06:37 PM (MVjcR)

305 I've made a "water roux" to add to a bread recipe.

Posted by: lin-duh en nui! at September 13, 2020 06:37 PM (UUBmN)

306 Thanks MarkY! That looks good as a starting point. I might try getting a bit of beer in there, too.

Posted by: OldDominionMom at September 13, 2020 06:37 PM (dH/BH)

307 You know if the Washington team dumped the Redskin name I have no clue what it is then.

Posted by: Skip at September 13, 2020 06:38 PM (OjZpE)

308 Weasel I watch tv and always have tablet in hand

Posted by: Skip at September 13, 2020 06:40 PM (OjZpE)

309 ODM
Ask, ask ye shall receive.
1 minute video. Looks real simple.

https://grokker.com/cooking/video/deep-fry-beer-battered-mahi-mahi/5249e58b1dcf61d15a00015f

Posted by: MarkY at September 13, 2020 06:41 PM (N8i9I)

310 I've been thoroughly baked under black light, but it has been quite a while.

Posted by: klaftern at September 13, 2020 06:41 PM (RuIsu)

311 Weasel,
Wife cans a LOT.
Use pickle crisp, since most of us can't keep the constant temp the commercial canners do. About the only way to get crisp.
And fresh dill does make a difference. Grape leaves, eh... we didn't think so.

Posted by: MarkY at September 13, 2020 06:43 PM (N8i9I)

312 I make refrigerator pickles with cukes from the garden and they stay crispy. Usually they are garlic dill.

I love some that I made from a Bread & Butter recipe that KT linked in the Garden Thread last week. Added too many red pepper flakes for me in a batch last night, tho! O.D.Dad will love them

Posted by: OldDominionMom at September 13, 2020 06:44 PM (dH/BH)

313 Never heard of pickle crisp. Thanks.

Posted by: Infidel at September 13, 2020 06:44 PM (R4aZ2)

314 Posted by: MarkY at September 13, 2020 06:43 PM (N8i9I)
---
Thanks!

Posted by: Weasel at September 13, 2020 06:46 PM (MVjcR)

315 I was supposed to make blueberry Kodiak chocolate muffins today, rats I forgot.

Posted by: Skip at September 13, 2020 06:49 PM (OjZpE)

316 Posted by: MarkY at September 13, 2020 06:41 PM (N8i9I)

Oh yeah. Muchas grassiass!

Posted by: OldDominionMom at September 13, 2020 06:50 PM (dH/BH)

317 You know if the Washington team dumped the Redskin name I have no clue what it is then.

Posted by: Skip at September 13, 2020 06:38 PM (OjZpE)

The Washington Football Team.

Seriously.

Posted by: Vendette at September 13, 2020 06:54 PM (SbDwL)

318
***PSA***

The 2020 Michigan MoMe is Saturday at Noon(-ish) in New Hudson, Michigan. The sign-up link (https://mimome.stoatnet.org) is in the sidebar on the front page and in my nick; there's also an e-mail link, if you prefer to sign up that way. If you haven't signed up yet, please do so today.

For targeting purposes, it's the Milford Road exit off I-96, about half-way in between I-275 & US-23. Out-state 'ettes & 'rons what are jonesin' for a MoMe are welcome to join us as well. It's really not that far, in the grand scheme of things.

This will be a low-key, laid-back, high-speed, low-drag afternoon event. We're not promising lavish venues or cabrito or anything, but it will be (potentially) Keto-friendly & at times very loud. The pool is closed per Obergruppenfuhrer Whitmer's whim, so the synchronized swimming event has been cancelled. Mayhaps next year...

Also, if you have signed up for the MIMoMe but didn't click the link in the email to confirm it, please do. Otherwise, we have a hard time knowing if your email address is right and that updates won't get lost. Thank you for helping us help you help us all.

thatisall

Posted by: AltonJackson (Click here for the MiMoMe!!!) at September 13, 2020 06:54 PM (ceGvW)

319 Life Liberty and Levin is on at 8, I need to be in bed by then, I have to get up before 4am

Posted by: Skip at September 13, 2020 06:55 PM (OjZpE)

320 Weasel I watch tv and always have tablet in hand
Posted by: Skip at September 13, 2020 06:40 PM (OjZpE)
----
Well, okay...

Posted by: Weasel at September 13, 2020 06:57 PM (MVjcR)

321 Barbecue sauce is a condiment.

Posted by: huerfano at September 13, 2020 06:57 PM (9dnxb)

322 The Washington Football Team.

Seriously.
Posted by: Vendette at September 13, 2020 06:54 PM (SbDwL)

It was on in my house. I didn't turn it on but, whatever. I saw the entire coaching staff wearing black shirts with the new stupid name and I asked, "when did the burgundy & gold turn into the burgundy, gold & black?"

Stupid, indeed. Kinda pissed that they won.

Posted by: OldDominionMom at September 13, 2020 07:01 PM (dH/BH)

323 Due to back problems I have stopped stirring roux and started microwaving. You have to do it in steps to get the right color, just a bit lighter than you want the end product, as when you dump it in with your veggies it will darken more. I use a 4 cup Pyrex measuring cup to make it.

Do not wear shorts. Wear shoes. Just in case.

Posted by: Javems at September 13, 2020 07:13 PM (ofIwF)

324 Kinda late for this, but I'm bordering on liquored up, and I thought I might axe the food experts here.....:

A friend of mine turned me on to Abbit's Seafood Breader out of North Carolina. It makes the greatest beer batter for fish and mushrooms I've ever had at home. But it's a regional brand, and I'm nowhere near the Carolinas. I can mail order it, at $8/bag, versus about $2/bag local. Anybody familiar with this, and know of a national brand that's comparable?

Posted by: Baron Munchausen at September 13, 2020 07:20 PM (C1NyB)

325 Willowed by the gub threat. SONOFABITCH!!!

Posted by: Baron Munchausen at September 13, 2020 07:24 PM (C1NyB)

326 Made a pulled pork in the instant pot couple days ago, super easy and quick. 4lb pork butt/shoulder trimmed and cut into fist sized chunks. Season with your favorite pork rub liberally. Brown meat add 1 C each chicken broth and your favorite bbq sauce plus 1/3 C apple cider vinegar. Pressure cook high 40 mins, natural pressure release 10 mins then let all the pressure out. Shred meet and add 1 C bbq sauce and couple spoonfuls of liquid from pot. Serve with Cole slaw

Posted by: Shooter McLovin at September 13, 2020 07:37 PM (TVTAT)

327 The Richard Pryor chopsticks routine would be a perfectly inappropriate and unPC video to share. I hope somebody took care of that earlier before I read the thread :-)

Posted by: NC Ref at September 13, 2020 08:29 PM (AOmVJ)

328 Instant Pot cooked a marinaded pork loin, rubbed with chili powder, cumin, and garlic powder. After slicing I had to cook it a little longer, at low power, in the microwave. Topped each slice with some chili garlic sauce that is going on the chicken wings I will cook next. Made some butt kicking Instant Pot spaghetti last night. The Instant Pot is the best toy ever made, with the exception of The Johnny Seven OMA *One Man Army*.

Posted by: SuperMayorSuperRonNirenberg at September 13, 2020 08:38 PM (/Hc9U)

329 I'm happy with how my pork roast and rice came out, but I think I'll have to make some adjustments next time I make it.

The final product didn't get much flavor at all from the lemon pepper and the pickles; even the chunks of pickle don't have much flavor to them. There's flavor, but it's really subtle. I may just have to work in more lemon pepper next time, maybe when I put in the rice. Or, maybe I can just sprinkle on a bit of lemon pepper while I eat, which is what I'm doing right now.

The rice ended up absorbing pretty much all the broth. I generally count on having that broth when I store my leftovers, to keep the meat from drying out. I think I'll just have to shred the remaining meat and mix it into the rice. Maybe I'll save some of the broth before putting in the rice next time.

Posted by: Prothonotary Warbler at September 13, 2020 09:08 PM (H3MF8)

330 I never heard of brioche buns until a couple of years ago and now it seems like they are everywhere.

Posted by: RTW at September 13, 2020 10:12 PM (jJlJu)

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