Food Thread: Is There Such A Thing As "Too Much Cheese?"

That's the gratin I served to great acclaim and adoration for Thanksgiving. I used Ina Garten's recipe, which is in dire need of some further testing by her kitchens, because it's a dumb way of making it (more anon).

And that's what it looks like when it is done. Pretty good! Garnish it with oysters and you'll be in heaven (right Bluebell?).

But the recipe calls for a measly, wholly inadequate 10 ounces of grated cheese (by volume, which is worse!). That's just silly.

So I tripled it.

And it was..um...great!

So the answer is: No, there can never be too much cheese.

Oh, she calls for painting the bottom of the casserole dish with one third of the bechamel/cheese sauce. That's dumb. Just toss everything into your largest bowl and using a spatula gently coat the florets with the cheese sauce, then put it all into the casserole. Why she wants it striated is beyond me. Sometimes cookbook writers try to be too clever.

******
Yes, there is method to the madness. There is a special guest post coming at 4:00pm; thus the early and abbreviated Food Thread. But the ongoing and chaotic contest for best menu on a budget got short shrift last week, and because the entries were uniformly interesting I wanted to post a couple more...
***

Long time lurker, comment rarely.
Here we go:
App: Dover Sole Involtini/Braciole
8 Filets $9. (Really, only 10.99/ lb
1 c bread crumbs
Lemon juice 2 T
Lemon zest
1/2 tsp ground ginger
1/2 c toasted chopped pine nuts. $5 for full jar.
24 shards good parmigiana, use peeler. $3
Remaining ingredient costs scored with other courses. $17
Mix filling, roll filets around, place in oiled ramekin or Pyrex storage bowl, garnish with a few dabs of marinara and 3 shards best parmigiana, bake 325 oven
Main course
Esquire Magazine Best Meatball Ever Recipe (One of two, avoid the one with bacon, as well as the current content)
1 1/2 lb 85 % Ground beef. $10.50
1 1/2. lb. mild Italian sausage. $7
1 c flat leaf parsley chopped. $1
3 eggs. $0.70
1 1/2 c bread crumbs, Italian seas. $1
1/2 c best quality Parmigiana $9. Total $27.20
Mix, chill 12-24 hours and form balls size of a small lemon. I bake in glass 9 x 13 dish at 400 oven, to crisp the bottom and turn a few times. Makes enough for 3 + per person. Ok to make the day before.
Marcella Hazen’s Marinara.
3 x 28 oz Kirkland San Marzano tomatoes/Costco. $10
1 onion. $1.
2 sticks Weyauwega butter (Land’OLakes-$2). $2
Spaghetti x 2 lb. $3.
$$16
Heat tomatoes w onion (in large eno ugh pieces you can remove at end of simmer) and butter, crush tomatoes with spoon at end. Kirkland has basil included. Make this in time to use a little in appetizer.
Caesar Green Beans
Prepped cleaned green beans 8 oz x 3 (busy night). $12
Anchovy paste 2 tsp. $2
Dijon mustard 2 tsp
Mayo. 3. T
Lemon juice 10 T. 2
Olive oil 8 TGarlic
2 cloves.
Croutons, extra dry/crunchy2 c. $4 for all,
total $20
Dessert
Ghiradelli Doube Chocolate Brownie Mix. $3.29
Krusteaz Meyer Lemon Bar Mix. $3.29
4 eggs. $0.60
Oil/butter. $0.60.
$8
It’s a party, have one of each.
Total cost $ 88 oh no too much. I can’t apologize, needed the pine nuts, best Parm.could save on green beans, but the party was election night.

***

Appetizer: Portobello Mushroom pizza
(Grilled large portobello mushrooms, then filled with pesto topped with prosciutto. Then added buffalo mozzarella cheese. Put back on grill to melt cheese.)
One mushroom for two people. Serve with Tractor Shed Red (Zinfandel) wine at $10 per bottle)
Main Course
Pork Tenderloin medallions with onions and mushrooms setting on top of jalapeño cheese grits with grilled asparagus.
Serve with E. Guigal Cotes du Rhône Red Southern Rhône Blend ($15)
Season tenderloin with olive oil, salt, pepper, onion powder, and garlic powder. Using a hot grill, cook for five minutes on two sides.
Remove from grill and place inside an aluminum foil pouch.
Put slices onions and whole small mushrooms with the tenderloin. Seal the pouch and place on grill for 15-20 minutes depending on size of tenderloin.
Remove from grill, let set for ten minutes.
Remove from pouch and cut medallions.
Place medallions on top of grits with the onions and mushrooms.
Pour some of the pot liquor form the pouch on top of the medallions.
Desert: Dark Chocolate Creme Brûlée with fresh berries and whipped cream
Serve with Pierre Ferrand Champagne Reserve 1ER Cru deCognac ($72/bottle with plenty left over!)
"MB"
Long time Lurker!

******
You may remember that commenter "ALH" has shared some rather yummy looking foods from her kitchen. The last two were Peach Cobbler and a luscious-looking lasagna.

Well, I guess she thought that we were in need of some punishment.

I guess I could have posted "Man On Ottoman," and it would have been pretty much the same thing.

******
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!

Addendum: Here's a hint about what's coming up...anyone with a special cookie recipe who would like to share with the Horde...dig it out of your files and bring it to the playground at 4:00pm!

Posted by: CBD at 03:00 PM

Comments

(Jump to bottom of comments)

1 Greetings:

Anyone know what's going on with Bell peppers ??

The quality levels of feel and sight seem to be plummeting. All kinds of ding and dang on them and no firmness to the touch. ??

Are the good ones going to President Xi ??

(Or should this be on 21st Century problems ??)

Posted by: 11B40 at December 06, 2020 03:04 PM (evgyj)

2 I like the way you cleverly avoided telling everyone that underneath all that cheese skulks cauliflower.

So sure, throw some oysters in there. The whole mess is inedible anyway, except for the cheese.

Posted by: bluebell at December 06, 2020 03:06 PM (/669Q)

3 time to eat!

Posted by: Gilded at December 06, 2020 03:09 PM (6CVUT)

4 I like the way you cleverly avoided telling everyone that underneath all that cheese skulks cauliflower.

Posted by: bluebell at December 06, 2020 03:06 PM (/669Q)

It didn't skulk. It strutted!

Posted by: CharlieBrown'sDildo at December 06, 2020 03:09 PM (xT2tT)

5 Those menus look great. I'd be happy with just the appetizers from both of them.

Posted by: bluebell at December 06, 2020 03:11 PM (/669Q)

6 Looking forward to a surfeit of great cheese puns!

Posted by: Cicero (@cicero43) at December 06, 2020 03:12 PM (guGkK)

7 First Elect.
Mmmm cheeeese.

Posted by: Rage Stroked but getting the banned back together at December 06, 2020 03:12 PM (sGB7y)

8 Is There Such A Thing As "Too Much Cheese?"

If you can still poop, no.

Posted by: rickb223 at December 06, 2020 03:12 PM (bkkvA)

9 Cauliflower?

Pffft. Ok. Why not just sous vide the shit?

You need all that cheese to make that dish edible. Blech.

Posted by: Baron Munchausen at December 06, 2020 03:13 PM (anPrq)

10 When I heat up spaghettios and meatballs, I always add some cheese to it. You know, because I'm obviously serious about food quality.

Posted by: bear with asymmetrical balls at December 06, 2020 03:13 PM (H5knJ)

11 grate cheese puns!

Posted by: Rage Stroked but getting the banned back together at December 06, 2020 03:13 PM (sGB7y)

12 You people and your 'every bite must be the same' nonsense.

Put the slightly al dente pasta in the pan, pour the bechemel over the top, add grated cheese, bake.

Wait, this involves cauliflower or broccoli Of some sort? toss the veggies, sub iin pasta and you are good to go!

Posted by: blake - semi lurker at large
at December 06, 2020 03:14 PM (13Al/)

13 Looking forward to a surfeit of great cheese puns!
Posted by: Cicero

No whey!

Posted by: rickb223 at December 06, 2020 03:14 PM (bkkvA)

14 I'm going on the carnivore diet so I guess my Traeger grill will be busy.

Posted by: N.L. Urker at December 06, 2020 03:14 PM (lgiXo)

15 This year for thanksgiving I tried something different with the turkey - I marinated the bird for 15 hours in...salad dressing - vinaigrette with some added herbs. Roasted it on a bed of carrots and potatoes, either the bird breast down until the last 30 mins. It was amazing - moist and oh so tasty. Especially for the bacon turkey sliders two days later.

Posted by: IC at December 06, 2020 03:15 PM (Nyumu)

16
Made a pot of mushroom barley soup for myself today. Followed the directions but not the ingredients. One was the white part of a leek. When I saw how little white there is in a leek and how much they cost, I swapped it for green onions. I used too much celery and too many mushrooms. But it all turned out well in the end.

Posted by: Hadrian the Seventh at December 06, 2020 03:15 PM (mht8P)

17 Damnit, now I'm hungry for some cheesy hash brown 'taters.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:15 PM (VcFUs)

18 5 Those menus look great. I'd be happy with just the appetizers from both of them.
Posted by: bluebell at December 06, 2020 03:11 PM (/669Q)

I made the meatballs and marinara, and they were really good. And both krusteaz and ghiradelli make good mixes, so the desserts come out pretty tasty.

The Horde has some truly talented cooks.
(Also, go drink wine. You have five days to catch up on!!)

Posted by: Moki at December 06, 2020 03:15 PM (+X9Vs)

19 Is there such a thing as too much cheese?

No, not possible. Thanks for asking.

Posted by: Jesse in DC at December 06, 2020 03:15 PM (ouR/N)

20 "Too much cheese" is a contradiction in terms. It can't even be translated into Latin, which is a dead giveaway!

Posted by: Francis W. Porretto at December 06, 2020 03:16 PM (z/nZY)

21 Ain't no head like cauliflower. *sees himself out*

Posted by: Gilded at December 06, 2020 03:16 PM (6CVUT)

22 Dint preznident fuckstick send u. s. funds to afica to learn mens to wash the cheese off?

Posted by: Rage Stroked but getting the banned back together at December 06, 2020 03:16 PM (sGB7y)

23 And there is no such thing as too much cheese.

Posted by: IC at December 06, 2020 03:16 PM (Nyumu)

24 Chicken foot soup tonight. I asked for pig tail and beef neck and was told, "no the freezer's too full". Things we do for love.

Posted by: Jamaica NYC at December 06, 2020 03:16 PM (4vNgL)

25 I don't like cheese*.

Fight me.

(Except mozzarella, feta, or a little parmesan)

Posted by: chique l'African Viking Math ~~Queen~~ King of Greenland (don't/stop/believin') at December 06, 2020 03:16 PM (9hauA)

26 Greetings:

I grew up in the Bronx of the '50s and '60s. if you find yourself up that way, don't go telling the local folks that you're a "cheese-eater", okay ???

Posted by: 11B40 at December 06, 2020 03:16 PM (evgyj)

27 Damnit, now I'm hungry for some cheesy hash brown 'taters.
Posted by: BifBewalski AOS Moron

Waffle House. Covered and smothered.

Posted by: rickb223 at December 06, 2020 03:16 PM (bkkvA)

28 (Looks at clock)

Food Thread?

I can't drink this early dammit!

Posted by: Hairyback Guy at December 06, 2020 03:16 PM (R/m4+)

29 Is There Such A Thing As "Too Much Cheese?"

If you've ever been inside a real French fromagerie, you'll find that the answer is "yes."

Posted by: Cicero (@cicero43) at December 06, 2020 03:16 PM (guGkK)

30 You know who else loves cheese ..??

Posted by: runner at December 06, 2020 03:17 PM (zr5Kq)

31 The pork tenderloins sound good, but sounds like they would be overcooked.

I generally brown mine in a pan on a hot burner then throw them into a 350 degree oven. They are usually done to my taste in 15 minutes - a little pink.

I may try them like this on the grill next time - but with a thermometer!

Posted by: Chi-Town Jerry at December 06, 2020 03:17 PM (CjFDo)

32 ALH,

Are thise apples, pears, or peaches in the jello? Looks yummy, but needs fried chicken and Aunt Eunice's rice caserole to go with it.

Now I need to go to the local Methidist church's potluck dinner this Wednesday.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:17 PM (VcFUs)

33 You know who else loves cheese ..??
Posted by: runner at December 06, 2020 03:17 PM (zr5Kq)

Hitler?

I'm spitballing here.

Posted by: Cicero (@cicero43) at December 06, 2020 03:18 PM (guGkK)

34 Um, haven't we broken protocol here?

Is this the cheese and wine thread?

Posted by: Skip at December 06, 2020 03:18 PM (9sWOw)

35 Hitler?

I'm spitballing here.
Posted by: Cicero (@cicero43) at December 06, 2020 03:18 PM (guGkK)

Close.

Cheese-eating surrender monkeys.

Posted by: runner at December 06, 2020 03:19 PM (zr5Kq)

36 Stir fried okra with melted cheese is ...divine

Posted by: IC at December 06, 2020 03:19 PM (Nyumu)

37 28 (Looks at clock)

Food Thread?

I can't drink this early dammit!
Posted by: Hairyback Guy at December 06, 2020 03:16 PM (R/m4+)

It's not early if you never stopped drinking from the ONT?

Posted by: BifBewalski AOS Moron at December 06, 2020 03:19 PM (VcFUs)

38 If you've ever been inside a real French fromagerie, you'll find that the answer is "yes."
Posted by: Cicero (@cicero43) at December 06, 2020 03:16 PM (guGkK)

They'll cut you free samples too!

Posted by: Gilded at December 06, 2020 03:20 PM (6CVUT)

39 Love most cheese. Absolutely hate the taste of goat cheese though. Icky.

Posted by: Tuna at December 06, 2020 03:20 PM (gLRfa)

40 No cheese hate here, frozen pizza tonight, like in two hours.

Posted by: Skip at December 06, 2020 03:20 PM (9sWOw)

41 We need a dedicated okra thread ! Where people can talk up the divine beauty of okra !

Posted by: runner at December 06, 2020 03:20 PM (zr5Kq)

42 32 ALH,

Are thise apples, pears, or peaches in the jello? Looks yummy, but needs fried chicken and Aunt Eunice's rice caserole to go with it.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:17 PM (VcFUs)

Del Monte Fruit Cocktail! Buy the name brand, it tastes better than generic.

Posted by: ALH at December 06, 2020 03:21 PM (YxfPJ)

43 If you ever ate my meatballs and gravy ( red sauce of some sort)

you would never listen to anyone else

50 years of perfection

Posted by: REDACTED at December 06, 2020 03:21 PM (MIsHM)

44 I love cheese. I could edam all.

Posted by: N.L. Urker at December 06, 2020 03:21 PM (lgiXo)

45 We grabbed a whole beef tenderloin from Sam's for $8.49 lb three weeks ago right before they went up.

I trimmed it and cut the steaks and vacuum packed them. When I got down to the end where it no longer made good steaks, I cubed it and the wife made a beef stew.

Next time I can get tenderloin for $8.50 lb, I'm turning a whole tenderloin into stew meat.

Posted by: rickb223 at December 06, 2020 03:21 PM (bkkvA)

46 Fixing...

Posted by: chique l'African Viking Math ~~Queen~~ King of Greenland (don't/stop/believin') at December 06, 2020 03:22 PM (9hauA)

47 Gah!! My queen... er King... You need a new and improved food taster. I will apply for the position...
Your position on cheese has been established in bad taste....

Posted by: Jesse in DC at December 06, 2020 03:22 PM (ouR/N)

48 Your au gratin looks pretty good, CBD!

Posted by: ALH at December 06, 2020 03:22 PM (YxfPJ)

49 Just going to start an oyster chowder.

Fry up a couple or three strips of bacon, add onion, celery, carrot. Add a couple cans of condensed milk and a jar of small, fresh oysters in their liquor.

Have a fresh loaf of sourdough bread and some butter.

Maybe drink a beer with it.

Posted by: nurse ratched at December 06, 2020 03:22 PM (U2p+3)

50 We need a dedicated okra thread ! Where people can talk up the divine beauty of okra !

Posted by: runner

Breaded, deep fried, with a side of Ranch for dipping.

Yeah. There's a reason restaurants have it as an appetizer.

Posted by: rickb223 at December 06, 2020 03:23 PM (bkkvA)

51 I been wanting to make some meatballs, might give that one a shot. Have flatleaf parsley growing in back, thing is going to be the size of a hedge soon, no sign of bolting.

Posted by: clutch cargo Now 100% Lubricant Free at December 06, 2020 03:25 PM (L8ADy)

52 The pork tenderloins sound good, but sounds like they would be overcooked.

I generally brown mine in a pan on a hot burner then throw them into a 350 degree oven. They are usually done to my taste in 15 minutes - a little pink.

I may try them like this on the grill next time - but with a thermometer!
Posted by: Chi-Town Jerry

Watched a Gordon Ramsay yesterday where he sliced strips form one and put it in a stir fry.
Thought that was an interesting way to use it.

Posted by: rickb223 at December 06, 2020 03:26 PM (bkkvA)

53 check the addendum....

Posted by: CharlieBrown'sDildo at December 06, 2020 03:26 PM (xT2tT)

54 Three egg turkey, mushroom, and cheddar cheese omelette with a side of toast covered in homemade apple butter.

Posted by: Beartooth at December 06, 2020 03:26 PM (8Ou+H)

55 Evaporated milk. Gah.

Posted by: nurse ratched at December 06, 2020 03:26 PM (U2p+3)

56 A dedicated okra food post!!

Posted by: IC at December 06, 2020 03:27 PM (Nyumu)

57 Your position on cheese has been established in bad taste....
Posted by: Jesse in DC at December 06, 2020 03:22 PM (ouR/N)

Off with your head!

Posted by: chique l'African Viking Math ~~Queen~~ King of Greenland (don't/stop/believin') at December 06, 2020 03:27 PM (9hauA)

58 I'm turning a whole tenderloin into stew meat.

Posted by: rickb223 at December 06, 2020 03:21 PM (bkkvA)

Too lean. I would just sear the chunks in butter and serve it over rice or broccoli or whatever.

Posted by: CharlieBrown'sDildo at December 06, 2020 03:27 PM (xT2tT)

59 anyone that starts a marinara without pancetta should be shot

no jibber jabber, just shot

Posted by: REDACTED at December 06, 2020 03:27 PM (MIsHM)

60 Oh..CBD is teasing us with the cookie recipe.

Posted by: IC at December 06, 2020 03:28 PM (Nyumu)

61 I avoided making Marcella Hazan's marinara for the longest time because I just couldn't believe 3 ingredients would be any good. Boy was I wrong. Good ingredients make it.

Posted by: dartist at December 06, 2020 03:28 PM (+ya+t)

62 And tell the milkman, "No more Cheese!"

Posted by: Steve McCroskey at December 06, 2020 03:28 PM (AMIL/)

63 Okra tastes like slime. I would say feed it to livestock but they would probably stage an Animal Farm style revolution against us.

Posted by: Vanya, Minister of Fear at December 06, 2020 03:29 PM (aKqzO)

64 been wanting to make some meatballs, might give that one a shot. Have flatleaf parsley growing in back, thing is going to be the size of a hedge soon, no sign of bolting.
Posted by: clutch cargo

My want is to make my grandma's Porcupine meatballs. Alas, the family cookbook has an incomplete recipe. I can never get it to have that just a hint of sweet tomato taste.

Posted by: Beartooth at December 06, 2020 03:30 PM (8Ou+H)

65 I'm having a gin and tonic with meyer lemon in place of lime. A nice change of pace. Last night I had one with a large ice cube made of frozen meyer lemon juice. That version was a lot tarter over time.

Posted by: bear with asymmetrical balls at December 06, 2020 03:30 PM (H5knJ)

66 2
I like the way you cleverly avoided telling everyone that underneath all that cheese skulks cauliflower.

oh. with "florets" i was imagining broccoli.

Posted by: Anachronda, behind the Newsom curtain at December 06, 2020 03:31 PM (5br8a)

67 8 Is There Such A Thing As "Too Much Cheese?"

If you can still poop, no.
Posted by: rickb223 at December 06, 2020 03:12 PM (bkkvA)

That's why the Ghiradelli for dessert.

Posted by: Fox2! at December 06, 2020 03:32 PM (tEZwJ)

68 61 I avoided making Marcella Hazan's marinara for the longest time because I just couldn't believe 3 ingredients would be any good. Boy was I wrong. Good ingredients make it.

She cooked green beans in same sauce, iirc. Used to be my go to years ago.

Posted by: Gilded at December 06, 2020 03:33 PM (6CVUT)

69 65 I'm having a gin and tonic with meyer lemon in place of lime. A nice change of pace. Last night I had one with a large ice cube made of frozen meyer lemon juice. That version was a lot tarter over time.
Posted by: bear with asymmetrical balls at December 06, 2020 03:30 PM (H5knJ)

Smash just handed me a screaming Blue Viking.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:34 PM (VcFUs)

70 With going carnivore I think I'll be off beer for a while. Maybe I can find a near carnivore cocktail.
A Bloody Mary sounds carnivorous.

Posted by: N.L. Urker at December 06, 2020 03:35 PM (lgiXo)

71 I can't drink this early dammit!

Remember it's always noon somewhere and wine isn't really drinking, right? Wine isn't really drinking, nah.

Posted by: dartist at December 06, 2020 03:36 PM (+ya+t)

72 63 Okra tastes like slime. I would say feed it to livestock but they would probably stage an Animal Farm style revolution against us.
Posted by: Vanya, Minister of Fear at December 06, 2020 03:29 PM (aKqzO)
---

The old school way is crispy goodness. Chop okra, sprinkle with salt, pepper, flour. Melt lard in large cast iron until smoking hot.

Posted by: Gilded at December 06, 2020 03:37 PM (6CVUT)

73 Testing....

Posted by: Muad'dib at December 06, 2020 03:37 PM (Eabwd)

74 Anyone know what's going on with Bell peppers ??

The quality levels of feel and sight seem to be plummeting. All kinds of ding and dang on them and no firmness to the touch. ??

Yeah, I've seen something similar here. And don't get me started on the freshness of the basil on the stalk. That stuff was going bad practically within a day of purchase.

Posted by: Additional Blond Agent, STEM guy 🍺 at December 06, 2020 03:37 PM (ZSK0i)

75 a Screaming Blue Viking sounds carnivorous.

Posted by: N.L. Urker at December 06, 2020 03:37 PM (lgiXo)

76 I grew up in the Bronx of the '50s and '60s. if you find yourself up that way, don't go telling the local folks that you're a "cheese-eater", okay ???
Posted by: 11B40 at December 06, 2020 03:16 PM (evgyj)

Whereabouts?

I went to college at the north end of the 1 train.

Posted by: Fox2! at December 06, 2020 03:38 PM (tEZwJ)

77 huh.

I agree with CBD that there is never too much cheese.

Posted by: Muad'dib at December 06, 2020 03:38 PM (Eabwd)

78 Testing again....

Posted by: Muad'dib at December 06, 2020 03:39 PM (Eabwd)

79 Fry up a couple or three strips of bacon, add onion, celery, carrot. Add a couple cans of condensed milk and a jar of small, fresh oysters in their liquor.

Posted by: nurse ratched

.............

Isn't that rather sweet with the condensed milk?

Posted by: Chi-Town Jerry at December 06, 2020 03:39 PM (CjFDo)

80 I for one like the cauliflower.
So there!
Pppfffttt!!!

Posted by: Diogenes at December 06, 2020 03:40 PM (axyOa)

81 I went to college at the north end of the 1 train.

Posted by: Fox2! at December 06, 2020 03:38 PM (tEZwJ)

Manhattan College?

Posted by: CharlieBrown'sDildo at December 06, 2020 03:40 PM (xT2tT)

82 That's all I can think of in the North Bronx, and I might be wrong.

Posted by: CharlieBrown'sDildo at December 06, 2020 03:40 PM (xT2tT)

83 75 a Screaming Blue Viking sounds carnivorous.
Posted by: N.L. Urker at December 06, 2020 03:37 PM (lgiXo)

Equal parts peppermint schnapps, jack daniels, and blue caracou poured over crushed ice.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:40 PM (VcFUs)

84 Someone just mentioned Myer lemons, albeit in a drink.

I'm exploring new avenues and doing the pastry chef thing is one of them. So, I tried out the Shaker Lemon Pie recipe in Beranbaum's "The Pie and Pastry Bible".

Turned out quite well but my hair's still standing up from the lemons. Talk about BAMMM!!

Posted by: Additional Blond Agent, STEM guy 🍺 at December 06, 2020 03:40 PM (ZSK0i)

85 Off with my head??
I am filing a complaint with the lawyer guild. This unplanned action deprives my of my cheese ration, and violates my er... rights...

Posted by: Jesse in DC at December 06, 2020 03:41 PM (ouR/N)

86 Evaporated milk.

And I dice up a potato in there somewhere.

Posted by: nurse ratched at December 06, 2020 03:41 PM (U2p+3)

87 Equal parts peppermint schnapps, jack daniels, and blue caracou poured over crushed ice.
Posted by: BifBewalski AOS Moron at December 06, 2020 03:40 PM (VcFUs)

How does Pernod compare to Peppermint Schnapps?

Posted by: N.L. Urker at December 06, 2020 03:42 PM (lgiXo)

88 Equal parts peppermint schnapps, jack daniels, and blue caracou poured over crushed ice.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:40 PM (VcFUs)

I can say with a degree of confidence bordering on certainty that I will never drink that.

Posted by: CharlieBrown'sDildo at December 06, 2020 03:42 PM (xT2tT)

89 My wife just tossed cabbage, potatoes, carrots and sausage in the Instapot.

Mmmm.

Posted by: blake - semi lurker in marginal standing at December 06, 2020 03:42 PM (WEBkv)

90 I can't drink this early dammit!

Remember it's always noon somewhere and wine isn't really drinking, right? Wine isn't really drinking, nah.
Posted by: dartist

The prohibition that it's not 5:00 is out the window.

It's 2020. Drink any time.

Posted by: rickb223 at December 06, 2020 03:43 PM (bkkvA)

91 Okra tastes like slime. I would say feed it to livestock but they would probably stage an Animal Farm style revolution against us.
Posted by: Vanya, Minister of Fear at December 06, 2020 03:29 PM

What is Truth?
This is Truth!
I say feed it to the animals anyway and prep the freezers.

Posted by: Diogenes at December 06, 2020 03:43 PM (axyOa)

92 I agree with CBD that there is never too much cheese.

Posted by: Muad'dib at December 06, 2020 03:38 PM (Eabwd)

I admit that it isn't a controversial stance.

Posted by: CharlieBrown'sDildo at December 06, 2020 03:43 PM (xT2tT)

93 I've never had pernod, so can't say.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:43 PM (VcFUs)

94 The Horde has some truly talented cooks.
(Also, go drink wine. You have five days to catch up on!!)
Posted by: Moki at December 06, 2020 03:15 PM (+X9Vs)
--------

I think I'll wait until the kids all come home. No way could I catch up!

Posted by: bluebell at December 06, 2020 03:43 PM (/669Q)

95 Watched a Gordon Ramsay yesterday where he sliced strips form one and put it in a stir fry.
Thought that was an interesting way to use it.
Posted by: rickb223
....

Yes... pork tenderloin is really good for stir fry.

I also kabob it after marinating. I do not mix meat and veggies on the same skewers, however.. they all have different cooking times. Pork kabobs cooked on a hot grill are done in like 4 minutes.

Posted by: Chi-Town Jerry at December 06, 2020 03:44 PM (CjFDo)

96

Ina Garten? Oh wait...I remember that song was named after her. Ina Garten Da Vida

Posted by: TheQuietMan at December 06, 2020 03:45 PM (B8b0n)

97 and wine isn't really drinking, right? Wine isn't really drinking, nah.

Posted by: dartist at December 06, 2020 03:36
--------------------
Well, if that's the case then neither is Bud Light. I've been assured by many here it's just p*ss water.

Posted by: olddog in mo, uckfay ancercay at December 06, 2020 03:46 PM (iEx0u)

98 Okra tastes like slime. I would say feed it to livestock but they would probably stage an Animal Farm style revolution against us.
Posted by: Vanya, Minister of Fear at December 06, 2020 03:29 PM

I asked on the garden thread yesterday if there's any recipe for tolerable okra besides deep frying it. Most answers seemed to be a way to disguise it. Except those who like the idea of a banana slug you can grow from seed.

Posted by: clutch cargo Now 100% Lubricant Free at December 06, 2020 03:46 PM (L8ADy)

99 Tequila and lime with soda water is pretty keto friendly. Replace the soda water with Cointreau and it's only a little less keto friendly.

Posted by: N.L. Urker at December 06, 2020 03:46 PM (lgiXo)

100 Evaporated milk.

And I dice up a potato in there somewhere.
Posted by: nurse ratched
.....

That makes more sense!

Posted by: Chi-Town Jerry at December 06, 2020 03:46 PM (CjFDo)

101 I admit that it isn't a controversial stance.
Posted by: CharlieBrown'sDildo at December 06, 2020 03:43 PM (xT2tT)
--------

Too many first world problems for you to wrap your little head around. Maybe you should take the rest of the day off.

Posted by: bluebell at December 06, 2020 03:46 PM (/669Q)

102 Equal parts peppermint schnapps, jack daniels, and blue caracou poured over crushed ice.

And you get it served to you? I have to sit in a bar to get that kind of service. Lucky man indeed.

Posted by: dartist at December 06, 2020 03:46 PM (+ya+t)

103 https://vividmaps.com/lactose-intolerance-by-of-population/

Posted by: scottst at December 06, 2020 03:47 PM (/QQch)

104
I can say with a degree of confidence bordering on certainty that I will never drink that.
Posted by: CharlieBrown'sDildo at December 06, 2020 03:42 PM (xT2tT)

Just channel your inner lower enlisted soul, trapped on a remote site with nukes. You finally get a chance to get 150 miles into the nearest USAREUR facility where a class xi store is located to discover that it's the Monday after Labor Day weekend and those are the only three bottles of anything at all in stock.

We made up some interesting drinks.

Also, on average, we didn't drink more than once every 30 or so days. But we sure as hell tried to maintain a monthly average over that three day weekend.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:48 PM (VcFUs)

105 There might be such a thing as "too much cheese." But I have yet to encounter it. Burnt cheese is a wonderful thing. Proof that God loves us.

Posted by: JAS at December 06, 2020 03:48 PM (2BZBZ)

106 I still have some Patron Silver in the fridge.

Posted by: jsg at December 06, 2020 03:49 PM (gtJ22)

107
And you get it served to you? I have to sit in a bar to get that kind of service. Lucky man indeed.
Posted by: dartist at December 06, 2020 03:46 PM (+ya+t)

Yep. Smash loves me. I totes married up.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:49 PM (VcFUs)

108 I asked on the garden thread yesterday if there's any recipe for tolerable okra besides deep frying it. Most answers seemed to be a way to disguise it. Except those who like the idea of a banana slug you can grow from seed.
Posted by: clutch cargo Now 100% Lubricant Free at December 06, 2020 03:46 PM (L8ADy)

The Horde knows of my disgust for okra. It is well documented.
But I will admit that my mom would dice it up and hide it in stew. I spent many dinners playing hunter with my spoon at the dinner table.

Posted by: Diogenes at December 06, 2020 03:50 PM (axyOa)

109 Besides that whole scourging at the pillar and crucifixion thing.

Posted by: JAS at December 06, 2020 03:50 PM (2BZBZ)

110 Too much cheese?

No. The wrong kind, yes. I tried sprinkling some parmesan-romano mix into my eggs once. Once only, never again. Stunk and tasted weird.

Someone here earlier this year recommended adding baking powder (powder, not soda) to eggs as you scramble them, to make them fluffier. You have to add about a teaspoon of it to 2 eggs to notice, but yes, it does make them fluff up more.

Posted by: Wolfus Aurelius at December 06, 2020 03:50 PM (rpbg1)

111 How does Pernod compare to Peppermint Schnapps?
Posted by: N.L. Urker at December 06, 2020 03:42 PM (lgiXo)
---

Favorably! (anise > mint)

Posted by: Gilded at December 06, 2020 03:50 PM (6CVUT)

112 Too many first world problems for you to wrap your little head around.

Posted by: bluebell at December 06, 2020 03:46 PM (/669Q)

Somebody is getting a little uppity!

Posted by: CharlieBrown'sDildo at December 06, 2020 03:51 PM (xT2tT)

113 Someone here earlier this year recommended adding
baking powder (powder, not soda) to eggs as you scramble them, to make
them fluffier. You have to add about a teaspoon of it to 2 eggs to
notice, but yes, it does make them fluff up more.

Posted by: Wolfus Aurelius at December 06, 2020 03:50 PM (rpbg1)

I add about a tablespoon to my fritattas...that's a dozen eggs, and it works great.

Posted by: CharlieBrown'sDildo at December 06, 2020 03:52 PM (xT2tT)

114 Well, if that's the case then neither is Bud Light. I've been assured by many here it's just p*ss water.

A toast to you sir, may you always keep your fluids up.

Posted by: dartist at December 06, 2020 03:52 PM (+ya+t)

115 112 Too many first world problems for you to wrap your little head around.

Posted by: bluebell at December 06, 2020 03:46 PM (/669Q)

Somebody is getting a little uppity!
Posted by: CharlieBrown'sDildo at December 06, 2020 03:51 PM (xT2tT)

She has six days of wine to catch up on, no time to be uppity.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:53 PM (VcFUs)

116 My statuesque lady from Brooklyn might finally be with me this week. Irrelevant to food I know.

Posted by: N.L. Urker at December 06, 2020 03:53 PM (lgiXo)

117 Just channel your inner lower enlisted soul, trapped on a remote site with nukes. You finally get a chance to get 150 miles into the nearest USAREUR facility where a class xi store is located to discover that it's the Monday after Labor Day weekend and those are the only three bottles of anything at all in stock.

We made up some interesting drinks.

Also, on average, we didn't drink more than once every 30 or so days. But we sure as hell tried to maintain a monthly average over that three day weekend.
Posted by: BifBewalski AOS Moron at December 06, 2020 03:48 PM (VcFUs)

Used to pull guard duty at a NATO site in Germany. Usually a two week stint twice a year. No drinking but the food was interesting. The battalion had this little kid from Chicago who enlisted to be a baker.
Damn!!!
His pastries made the duty tolerable. The cherry turnover could stir your soul.

Posted by: Diogenes at December 06, 2020 03:54 PM (axyOa)

118 A toast to you sir, may you always keep your fluids up.

Posted by: dartist at December 06, 2020 03:52
------------------------------

*clinks Bud Light can with your wine glass*

Posted by: olddog in mo, uckfay ancercay at December 06, 2020 03:55 PM (iEx0u)

119 Three cheers for oyster chowder!

Posted by: Gilded at December 06, 2020 03:56 PM (6CVUT)

120 clutch cargo, my kids love grilled okra. Just give it a rinse, toss it whole with olive oil, salt, and pepper, and grill it until it's light brown in places. It's really good, and not slimy at all.

Posted by: bluebell at December 06, 2020 03:56 PM (/669Q)

121 Gonna get way outside my comfort zone and try to do some beef summer sausage in the smoker.

Got the kit from cabelas and am going to try it this week with 80/20 ground chuck.

It appears pretty complicated and everything I am seeing says you have to pull it when the internal temp hits 156 degrees.

Not 155 or 160, it's 156 and that's it for some reason.

Posted by: Mister Scott (formerly GWS) at December 06, 2020 03:56 PM (JUOKG)

122 Too many first world problems for you to wrap your little head around.

Posted by: bluebell at December 06, 2020 03:46 PM (/669Q)

Somebody is getting a little uppity!
Posted by: CharlieBrown'sDildo at December 06, 2020 03:51 PM (xT2tT)

***

Schiicckk
Snick
Schiicckk
Snick.

The shiv slowly slides across the wet stone.

Posted by: Diogenes at December 06, 2020 03:57 PM (axyOa)

123 Thanks for the Food Thread, CBD!

I agree that one cannot have too much cheese. And you were absolutely right to increase the amount of cheese on that gratin!

I am experimenting to see if there can be too many chocolate chips in a cookie. Sadly, I believe I have come up to the line a couple times! Boy, was I ever surprised!!

Posted by: Legally Sufficient - Trump Won! at December 06, 2020 03:57 PM (WFcrO)

124 His pastries made the duty tolerable. The cherry turnover could stir your soul.
Posted by: Diogenes at December 06, 2020 03:54 PM (axyOa)

We would get some top skill master chefs at our remote sites. I think the Army sometimes would put them in our units so they csn experiment on the small scale.

Lobster and steak christmas dinners. Yummy.

One dude could make a chili pie with a cornbread topping that i would cheefully re-up to get some more of.

Posted by: BifBewalski AOS Moron at December 06, 2020 03:58 PM (VcFUs)

125 Fried okra is great.

Posted by: JAS at December 06, 2020 03:58 PM (2BZBZ)

126 Pork rinds and tapatio is an amazing snack. By "snack," I mean "scarf down enough pork rinds & hot sauce to liquify my GI tract."

Freaking delicious.

Posted by: Yudhishthira's Dice at December 06, 2020 03:58 PM (BvLWD)

127 I made a big pot of beef and barley soup. Yesterday was another batch of almond amaretto cookies.

Posted by: Ben Had at December 06, 2020 03:59 PM (pNW4Y)

128 Don't re-up if Biden is inaugurated. He will send you to a meaningless death.

Posted by: JAS at December 06, 2020 03:59 PM (2BZBZ)

129 I hate to harsh the Food Thread mellow, but culinary godfather, Jacques Pepin's, wife just passed away today.

*raises glass*

Memory eternal.

Posted by: RedMindBlueState at December 06, 2020 04:00 PM (rBtIz)

130 Mmmm

Mrs D just pulled a loaf of pumpkin bread outta the oven.
Ooooo. I'm a lucky dude!

Posted by: Diogenes at December 06, 2020 04:00 PM (axyOa)

131 Yeah, I use Cholula with pork rinds. And maybe some sour cream.

Posted by: bear with asymmetrical balls at December 06, 2020 04:00 PM (H5knJ)

132 Nood bluebell.

Posted by: Jewells45TRUMPWON! at December 06, 2020 04:00 PM (nxdel)

133 I made a big pot of beef and barley soup. Yesterday was another batch of almond amaretto cookies.
Posted by: Ben Had at December 06, 2020 03:59 PM (pNW4Y)
---------

I've got a pot of beef barley soup on the stove right now! Those cookies sound great.

Posted by: bluebell at December 06, 2020 04:00 PM (/669Q)

134 Yesterday was another batch of almond amaretto cookies.
Posted by: Ben Had

That sounds so good!

Posted by: squeakywheel at December 06, 2020 04:01 PM (l1C8z)

135 Gonna get way outside my comfort zone and try to do some beef summer sausage in the smoker.

That should be good. Made it a few times myself in the winter and the recipe I used said to cool it down fast after smoking it so we just threw it into the snow.

Posted by: dartist at December 06, 2020 04:01 PM (+ya+t)

136 Posted by: Diogenes at December 06, 2020 04:00 PM (axyOa)

I left you some present ideas on the thread before the garden thread. Did you see them?

Posted by: BifBewalski AOS Moron at December 06, 2020 04:01 PM (VcFUs)

137 Cookies!

http://acecomments.mu.nu/?post=391

Posted by: BifBewalski AOS Moron at December 06, 2020 04:03 PM (VcFUs)

138 Should have been watchjng time for First

Posted by: Skip at December 06, 2020 04:04 PM (9sWOw)

139 Bad copy | paste. Sorry.

http://acecomments.mu.nu/?post=391524#Bot

Posted by: BifBewalski AOS Moron at December 06, 2020 04:05 PM (VcFUs)

140 Well if nothing else it could be beverage time now

Posted by: Skip at December 06, 2020 04:07 PM (9sWOw)

141 Is it ok if I sit here awhile? I'm not much of a sweets eater.

Posted by: dartist at December 06, 2020 04:07 PM (+ya+t)

142 I asked on the garden thread yesterday if there's any recipe for tolerable okra besides deep frying it.
Posted by: clutch cargo Now 100% Lubricant Free at December 06, 2020 03:46 PM (L8ADy)
--
Chop, give it a fair dusting of flour (no batter!). The flour will absorb some if the moisture. It will be crispy. But it will be okra, not batterballs.

Saw that as a kid. The deep fried inside a batter ball bersion, i think, came about via frozen food,

you can also toss it lightly in olive oil and roast with you other veggies

Posted by: Gilded at December 06, 2020 04:07 PM (6CVUT)

143 I never heard of frying okra until many years after I started living here.

This is how it's done where I am from:

https://tinyurl.com/y5v7zocn

https://tinyurl.com/yxsjq2tg

Posted by: chique l'African Viking Math ~~Queen~~ King of Greenland (don't/stop/believin') at December 06, 2020 04:07 PM (9hauA)

144 When my mom was sick and asked my dad to cook the meals, he made nothing but orange jello with mandarin oranges. After the 2nd "meal" she asked him why he didn't cook anything, and he said that's what I like to eat when I am sick. Then she wrote out the menu for him.

Posted by: Downcast, fallen, but got up. at December 06, 2020 04:08 PM (k2MWh)

145 Prayers for Rudy Guiliani... he tested positive for Covid.

Posted by: redridinghood at December 06, 2020 04:09 PM (NpAcC)

146 143 I never heard of frying okra until many years after I started living here.

This is how it's done where I am from:

https://tinyurl.com/y5v7zocn

https://tinyurl.com/yxsjq2tg

Posted by: chique l'African Viking Math Queen King of Greenland (don't/stop/believin') at December 06, 2020 04:07 PM (9hauA)
---

Looks good! There is an okra gumbo in Louisiana along that line.

Posted by: Gilded at December 06, 2020 04:13 PM (6CVUT)

147 Next week is chicken stewed in a spinach Florentine sauce served over polenta that has a ton of cheese in it.

Posted by: Ben Had at December 06, 2020 04:14 PM (pNW4Y)

148 Yeah. I was wondering about the notation about the "florets" cuz I didn't notice any thing about brocoli or cauliflower in the starting yap about how much cheese it needed.

It's all about presentation. Why bother with all the nonsense just throw it all together and nuke it for 4 min. or so.

That's how you eat when you live alone. Hey. If you use plates you're feeling fancy otherwise it's the bowl you cooked it in and maybe even the spoon.

I mostly go for frozen stuff I can just throw in and nuke. Probably doing something bad for my guts but I don't mind

Posted by: jakee308 at December 06, 2020 04:15 PM (aiTkO)

149 Greetings:

74: Lived close to Tremont and the Grand Concourse and Boulevard as it was formally known. Colleged at Fordham and Lehman.

Then did the "white flight" ethnic cleansing thing.

Posted by: 11B40 at December 06, 2020 04:15 PM (evgyj)

150 147
Next week is chicken stewed in a spinach Florentine sauce served over polenta that has a ton of cheese in it.

What time should we bring the wine? That sounds really good.

Posted by: dartist at December 06, 2020 04:16 PM (+ya+t)

151 dartist, come early, stay late.

Posted by: Ben Had at December 06, 2020 04:18 PM (pNW4Y)

152 Posted by: Downcast, fallen, but got up. at December 06, 2020 04:08 PM (k2MWh)

Ya know when people say they don't mind what you cook? They'll eat anything they say?

Yeah. That's a lie.

Posted by: jakee308 at December 06, 2020 04:18 PM (aiTkO)

153 Nobody cut the cheese yet?

Posted by: Rage Stroked but getting the banned back together at December 06, 2020 04:18 PM (K+ziZ)

154 Hey CBD if you are still around, I'd like to get #1 son a vacuum sealer for Christmas, he is really into sous vide. Do you have any recommendations for a good one that will not break the bank? Thank you.

Posted by: Debby Doberman Schultz at December 06, 2020 04:19 PM (a4EWo)

155 Greetings:

RE: 149 above

That should have been in reply tp 76.

Posted by: 11B40 at December 06, 2020 04:19 PM (evgyj)

156 The only meal I have ever turned down was tripe cooked in some kind of red sauce. I just couldn't make myself eat it.

Posted by: Ben Had at December 06, 2020 04:22 PM (pNW4Y)

157 a good Hermitage, some tartufo cheese and a little campagne pate and I'm happy

Posted by: REDACTED at December 06, 2020 04:22 PM (MIsHM)

158 gotta sous vide that shit

Posted by: ghost of hallelujah (dcpq/fgwy) at December 06, 2020 04:22 PM (oAY8z)

159 That's how you eat when you live alone. Hey. If you use plates you're feeling fancy otherwise it's the bowl you cooked it in and maybe even the spoon.

Why can't we just microwave stuff in the cans?

Wash plates? Hey, they "season" fry pans don't they? The nuke kills anything bad, rite?

Posted by: Rage Stroked but getting the banned back together at December 06, 2020 04:23 PM (K+ziZ)

160 Greetings:

One-pot meals, I call them. A year in the jungle breaks you in right.

Posted by: 11B40 at December 06, 2020 04:25 PM (evgyj)

161 Nobody cut the cheese yet?
Posted by: Rage Stroked but getting the banned back together

'Scuse please.

Posted by: rickb223 at December 06, 2020 04:26 PM (bkkvA)

162 161 Nobody cut the cheese yet?
Posted by: Rage Stroked but getting the banned back together

too busy pounding my meat

Posted by: REDACTED at December 06, 2020 04:27 PM (MIsHM)

163 The reason for no metal in a microwave is it reflects the high freguency rf bake at the transmitting tube (usually a magnetron) and this causes a over heat condition and the radiation will cause sparks (I don't know the physics of why that happens) and all this will overheat the tube and possible burn it out.
If you have enough microwaveable material in the oven, you can get away with small amounts of aluminum foil (like on the bones on chicken drums but any large amount comparable will spark and heat things up in the tube.

And no you won't glow in the dark. Unless you been doing something else in your spare time.

Posted by: jakee308 at December 06, 2020 04:30 PM (aiTkO)

164 Okay. It's ionization that will cause the sparks from overexcited rf. I used to know this stuff but it's been a while.

Posted by: jakee308 at December 06, 2020 04:32 PM (aiTkO)

165 I did a "southern" mac and cheese for thanksgiving that included 3 pounds of cheese and heavy cream. (diet food)

Posted by: SamIam at December 06, 2020 04:44 PM (oasF3)

166 Having Beaujolais nouveau, I like it.

Posted by: Skip at December 06, 2020 04:45 PM (9sWOw)

167 Last night I made a pretty damned awesome braised beef shank in tomato sauce, served with homemade pasta. Simmered the beef for a good two hours before dinner and it was perfect.

Tonight Dr. Mrs. T. is roasting lamb. This has been a good weekend.

Posted by: Trimegistus at December 06, 2020 05:06 PM (QZxDR)

168 Everyone headed upstairs for cookies, I just put pizza in oven.

Posted by: Skip at December 06, 2020 05:09 PM (9sWOw)

169 So i still have the fryer set up from thanksgiving. Ive been frying all sorts of shit before I put it away. I did halibut fish and chips, then tacos dorados yesterday which were amazing. Its basicly a mashed potato/cheese/onion mixture in a corn tortilla folded over and away it goes into the deep oil abyss, garnish with shredded cabbage, salsa and sour cream, holy shit I ate 8 of them. Deep fried some hot dogs wrapped in corn tortillas(hotdog taquitos) amazing. Today were doing regular taquitos with shredded beef filling... After that I swear I'm putting the fryer away!

Posted by: KarlHungus at December 06, 2020 05:09 PM (paFKI)

170 cbd,
if you're not making cookies, tell me if this is a go or a horror: https://tinyurl.com/y23z3ewg

Posted by: Gilded at December 06, 2020 05:14 PM (xNm/g)

171 147 Next week is chicken stewed in a spinach Florentine sauce served over polenta that has a ton of cheese in it.
Posted by: Ben Had at December 06, 2020 04:14 PM (pNW4Y)

How do you make that sauce?

Posted by: Gilded at December 06, 2020 05:18 PM (xNm/g)

172 38
If you've ever been inside a real French fromagerie, you'll find that the answer is "yes."

Posted by: Cicero (@cicero43) at December 06, 2020 03:16 PM (guGkK)

They'll cut you free samples too!

Posted by: Gilded at December 06, 2020 03:20 PM (6CVUT)

I would fly to France tomorrow to eat some camembert if they would let me in.

Posted by: Javems at December 06, 2020 06:06 PM (8SSHh)

173 The gratin pictured mentioned florets, I'm assuming it is cauliflauer gratin?
Jules has been making that recently and it rocks.

Posted by: Farmer at December 06, 2020 06:18 PM (uEauf)

174 I've been pondering Christmas meal ideas. I'll be at work this year but I can still make something. Crockpot pot roast or corned beef this year. That is as far as I got. It's simple to add to it (potato's, carrots, celery, onions, etc). Beef is pricey though.

Posted by: Puddleglum at December 06, 2020 06:35 PM (Y8MWd)

175 I'm in the process of making a glazed ham right now. It's an experiment.

The glaze is some apricot-pepper jelly that I heated up in a saucepan with a bit of water. Before putting the ham in the oven, I made sure to brush that jelly mixture between the spiral-cut layers and all over the outside.

I figured I'd bake it at 350 for half an hour, then baste it with more of that glaze, then bake for another half-hour, then more glaze, and then bake for a final half-hour.

Posted by: Prothonotary Warbler at December 06, 2020 06:39 PM (H3MF8)

176 Oh, and I also sprinkled some sriracha salt on the hame before putting it in the oven, because I noticed that the jelly wasn't as spicy as I'd been expecting. I'll probably sprinkle a bit more of that on when I baste it again.

Posted by: Prothonotary Warbler at December 06, 2020 06:41 PM (H3MF8)

177 Then, later, I'll boil the bone of that ham along with the uncut meat at the narrow end to make some soup stock.

Posted by: Prothonotary Warbler at December 06, 2020 06:46 PM (H3MF8)

178 What? Only ten ounces of cheese in that gratin recipe?

Ugh. I guess Ina Garten is now persona au gratin.

Posted by: Prothonotary Warbler at December 06, 2020 06:50 PM (H3MF8)

179 174 I've been pondering Christmas meal ideas. I'll be at work this year but I can still make something. Crockpot pot roast or corned beef this year. That is as far as I got. It's simple to add to it (potato's, carrots, celery, onions, etc). Beef is pricey though.
Posted by: Puddleglum at December 06, 2020 06:35 PM (Y8MWd)

Beef will get pricier if Biden does end up becoming the President.

Early on in the COVID madness, a couple of the big meat-packing companies shut down all operations out of pandemic concerns after a bunch of employees tested positive. And a couple of the other big ones hinted that they might follow suit.

Trump stepped in and declared the meat-packers "critical infrastructure", and ordered them not to shut down. This gave them the cover they needed to continue operating. They can't get sued over COVID spreading among their workers if the President has used his emergency powers to order them to continue operating.

I fully expect Biden/Harris to revoke that order. Several Democrat constituencies stand to gain from such a move. The union bosses like suing their employers, and the environmentalists and vegan activists are always telling us we should stop eating meat anyway. And then you have your standard, neo-Feudalist, elected office-holders, who think the little things that people enjoy every day should be treated a special privileges enjoyed only by the wealthy and powerful, who can afford them no matter what happens in the supply chain available to the little people.

Posted by: Prothonotary Warbler at December 06, 2020 07:06 PM (H3MF8)

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