Food Thread: Steak Or Chop? With MSG Or Without? These Are The Questions That Try Men's Souls

I grabbed a nice looking rib steak recently. I had no need for it, but when I walked past the butcher's case it began to whisper to me..."Dildo....Dildo...come to me!" I felt like Frodo with the One Ring.

Anyway, it was a 3" thick steak cut from the deckle end of the primal, which means a shorter bone and a thick girdle of the best part of the cow. Please don't argue the point. The deckle is magnificent.

I have been playing around with reverse sear, so that's what I did with this one. But it was so thick that it behaved more like a roast than a steak. That is by no means a complaint...it was excellent, and impossibly juicy, which is why it seemed like a roast. And the fat had that unctuous mouth feel that one gets from a nice big slice of prime rib.

I wasn't sure what was going on in the pan, but one of the advantages of being comfortable in the kitchen is the confidence to figure out what is different and just go with it. Had I been fixated on a crispy exterior I probably would have overcooked the steak, but it turned out really well.

But that's not a photo of it, and careful readers of this column will know exactly why!

******
Misanthropic Humanitarian sent me a PDF of a guy who is obsessed with MSG, or maybe he works for Big Glutamate...I'm not sure.

And while his suggestions border on the insane (in a martini?), it's not a bad thing to experiment with additives. There is a conceit among a certain class of chefs and cooks that everything must be more natural and authentic than even at God's table. I'll bet I have displayed that sort of elitism and arrogance on occasion, but the reality is that as long as the food tastes good to you, who cares what's in it. There are a few people in my food world who sneer at truffle oil. Okay, it's artificial, and it was overused in the 1990s. But I sort of like it on popcorn, and it doesn't offend me when used properly.

So...eat and drink what you want, and if that means sprinkling MSG on your Velveeta and truffle oil sandwich...have at it!

******
Here's another entry in the Festive-but-Frugal Meal For Eight; and it's a good one. Commenter "Michael" is a man of few words but a hearty appetite!

Easy Roasted-Garlic Focaccia - $10
Bacon-Wrapped Figs With Blue Cheese and Bourbon - $20
Pan-Roasted Chicken With Vegetables and Dijon Jus - $30

Bourbon Bread Pudding - $15

In addition to this being a very appealing menu, it is not complicated, and can be prepped easily the day before. It's exactly the kind of cooking that makes people want you to host again next year.
******

It's not a great photo, but that is the pan in which a couple of very nice steaks were seared and then buttter basted. With garlic and fresh thyme because I respect my food and want it to be happy and content and to smell good.

While the steaks were resting I decided to make something green, and cut up some broccoli, nuked it for about three minutes, then tossed it into the pan to brown in the beef fat and butter.

I will be doing that as much as possible. It's not that I don't like vegetables; I do...really! But cooking them in animal fat makes them taste better. Although a large quantity of olive oil sure does make my ratatouille taste good...

Could it be that fat in any form tastes good? I will have to examine this supposition.

******
One of the frustrating things about many food blogs and websites is that the people who write them -- good, honest cooks who have interesting ideas -- often have no idea how to write a recipe. They bloviate and ramble or are too cryptic and provide too little detail. Here is Hank Shaw from "Hunter-Angler-Gardener-Cook" doing it the right way. There is plenty of chatter, but there is also plenty of good information about how the recipe will work out, and how it will vary based on the cook's choices. I love that!
Green Chile Stew
I like chiles, and I like stews, and I like stews with chilies even more, so this is going to make me a happy camper just as soon as I find some good fresh chilies. I wonder if there is a non-stop to Albuquerque?
******
I mentioned last week that I made fresh tortilla chips for a dish I made recently. Well, they were so good, and so damned easy that I kept doing it. Of course I had a ton of corn tortillas, and I'm a cheap bastard, so I didn't want them to get stale.

Why did I use such a small pot? Well, I was only making a few, and that way I didn't have to use very much oil. It worked fine. They fry so quickly that it makes sense to do them in small batches anyway.

They are great plain. Seriously, they are so good that I didn't bother with salsa or anything other than a sprinkle of Kosher salt when they came out of the oil.

******
I have posted a video or two from Guga, who has two channels. One, "Sous Vide Everything," is pretty self explanatory. The second one, "Guga Foods," is a more general cooking channel, but he loves meat...beef in particular...so that is the topic most times.

But this is just nuts!

[Hat Tip: Prothonotary Warbler]

******

I was a little worried about this loaf, because I tried a different technique that included an autolyse step. Sounds impressive, but all it means is mixing the flour and water without salt and sourdough starter and letting it rest for 30 minutes or so. It improves the hydration of the flour and does a few other geeky things involving proteases a. Also it allows the foul humors exuded by the baking imps to leave the dough, giving it a better chance of turning out well.

And it did. The dough itself was easy to handle and formed nicely. It was also very...um...tight? It would stretch but snap back immediately, and that made me a bit concerned about it rising fully. I was correct; it didn't rise as much, but it more than made up for that by rising beautifully in the oven.

So this easy extra step is a keeper. Although I am not sure about the pattern on the top of the loaf. Next time I will cut much deeper.

******
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, an herb garden that actually grows herbs, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages) and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 grubs!

Posted by: 4 at February 21, 2021 04:01 PM (KnJdm)

2 Fuud!

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:02 PM (ZSK0i)

3 1st World Eats!

I just had mafaldine with a dollop of good red sauce. Fabuloso.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 04:03 PM (Dc2NZ)

4 4th.

Posted by: Mister Scott (formerly GWS) at February 21, 2021 04:03 PM (JUOKG)

5 That is a good-looking bread. How did it taste?

Posted by: 4 at February 21, 2021 04:03 PM (KnJdm)

6 I had to limp over from that last thread......I need that hunk of meat to put on my eye.

Posted by: Jak Sucio at February 21, 2021 04:04 PM (jvt6t)

7 Even though it's not a photo of it, damn that's a nice looking hunk of beef.

[homer simpson drool]

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:04 PM (ZSK0i)

8 I make chili. Throw everything in a pot. Then go about my day billing 20 hours. Repeat as needed.

Posted by: Nckate at February 21, 2021 04:05 PM (+6Fup)

9 Beef fajitas ready to go on the grill. Not a gas grill. Chunk charcoal with a little mesquite wood to add that certain piquant flavor you all know and love.

Posted by: Jak Sucio at February 21, 2021 04:06 PM (jvt6t)

10 How did it taste?

Posted by: 4 at February 21, 2021 04:03 PM (KnJdm)

Fvcking awesome. I think it was my best attempt yet! 80-20 white flour-rye flour.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:06 PM (Q9lwr)

11 mafaldine

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 04:03 PM (Dc2NZ)

Language young lady!

Posted by: CharlieBrown'sDildo at February 21, 2021 04:08 PM (Q9lwr)

12 Thanks. Bread-baking is one area that I really want to improve my understanding and skills.

Posted by: 4 at February 21, 2021 04:08 PM (KnJdm)

13 I live in Albuquerque and every place here has it's own version of green chile stew.

As a kid I grew up with a shaker of MSG on the table most dinners.

Posted by: Tinfoilbaby at February 21, 2021 04:09 PM (9d4A3)

14 Posted by: Tinfoilbaby at February 21, 2021 04:09 PM (9d4A3)

---------------------

The Green Chile Cheeseburger at Monty's (i believe) is worth the trip.

Posted by: Jak Sucio at February 21, 2021 04:10 PM (jvt6t)

15 My, does that top picture make me hungry.

Posted by: NaCly Dog at February 21, 2021 04:10 PM (u82oZ)

16 Just made a shiitake soup. With smoked paprika, chicken stock and 1/2 and 1/2. Onions and shallots saut�ed in butter with the paprika, add shrooms. Let marry. Add chicken stock. Bubble for 30 mins. Let cool for an hour or so. Add 1/2 and 1/2 and some cream. Adjust salt.

Let bubble for 30 minutes or so. Then I ladled the hot soup over some fresh, raw oysters I bought on the beach yesterday. Let sit for a couple minutes.

Fresh ground pepper.

Not too bad, if I do say I myself.

Posted by: nurse ratched at February 21, 2021 04:11 PM (U2p+3)

17 Jak Sucio

What happened?

Posted by: NaCly Dog at February 21, 2021 04:11 PM (u82oZ)

18 Love green chili.

Posted by: dartist at February 21, 2021 04:11 PM (+ya+t)

19 That rib steak looks incredible. I must assume that the photo of the Yorkshire pudding was overlooked.

Posted by: Ladyl, Insurrectionist at February 21, 2021 04:11 PM (TdMsT)

20 If i ever see anyone microwaving a brisket, they will be made to disappear and never seen again.

Posted by: Jak Sucio at February 21, 2021 04:12 PM (jvt6t)

21 I am not a spammer

Posted by: The Man from Athens at February 21, 2021 04:12 PM (QMwOT)

22 osted by: NaCly Dog at February 21, 2021 04:11 PM (u82oZ)

-----

Just a little fun. It was hunorous.

Posted by: Jak Sucio at February 21, 2021 04:12 PM (jvt6t)

23 *humorous

Posted by: Jak Sucio at February 21, 2021 04:13 PM (jvt6t)

24 Posted by: nurse ratched at February 21, 2021 04:11 PM (U2p+3)

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That sounds wonderful!

Posted by: Jak Sucio at February 21, 2021 04:13 PM (jvt6t)

25
Making me hungry so here goes nothing -
Grey Goose martini straight up with 4-5 olives but do not make it dirty. Cup 'o lobster bisque. Fillet, medium. Baked potato with butter, chives, sour cream and bacon. Nice Greek salad. Corn on the cob. Slices of raw red, yellow and orange peppers. A nice roll. All with a nice petite syrah.
Peet's coffee French Roast. A nice 20 year old port
Apple pie with crunchy apples. More port.

Posted by: The Man from Athens at February 21, 2021 04:14 PM (QMwOT)

26 Misanthropic Humanitarian sent me a PDF of a guy who is obsessed with MSG, or maybe he works for Big Glutamate...I'm not sure.

****

I mentioned it a couple of weeks ago, but it makes a world of difference when preparing chinese food at home. I've almost got my fried rice perfected

And thanks again to the moron who mentioned the maggi sauce. I picked up some of that and a big jar that says LIQUID AMINOS to experiment with.

Posted by: Lysenko's Wonder Kulaks - Call your parents. Raimondo, probably just your mom at February 21, 2021 04:14 PM (wCgji)

27 Posted by: Jak Sucio at February 21, 2021 04:12 PM (jvt6t)

World War I insults again?

Posted by: CharlieBrown'sDildo at February 21, 2021 04:14 PM (Q9lwr)

28 And thanks again to the moron who mentioned the maggi sauce. I picked up some of that and a big jar that says LIQUID AMINOS to experiment with.

Posted by: Lysenko's Wonder Kulaks - Call your parents. Raimondo, probably just your mom at February 21, 2021 04:14 PM (wCgji)

Glad it worked out.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:14 PM (ZSK0i)

29 Posted by: CharlieBrown'sDildo at February 21, 2021 04:14 PM (Q9lwr)

-----------

Just a little sporty, but all is good and laughter resumed.

Posted by: Jak Sucio at February 21, 2021 04:15 PM (jvt6t)

30 The Green Chile Cheeseburger at Monty's (i believe) is worth the trip.
=====
Years ago McDonalds sold Green Chile double cheeseburgers down from Mesa Verde.

Posted by: dartist at February 21, 2021 04:15 PM (+ya+t)

31
Not too bad, if I do say I myself.
Posted by: nurse ratched at February 21, 2021 04:11 PM (U2p+3

That sounds so good I could weep.

Recently I've found I have to limit my mushroom consumption a bit, because they're mildly upsetting.

Old age sucks.

Posted by: Ladyl, Insurrectionist at February 21, 2021 04:15 PM (TdMsT)

32 Got some excellent cheese yesterday.

Double Gloucester with Stilton and a nice Roquefort.

Posted by: Zeera Hunkering down here, Boss at February 21, 2021 04:15 PM (RLANM)

33 Not a piece of red meat, pork or chicken in my town at the moment.

Posted by: Ben Had at February 21, 2021 04:16 PM (9ZsDn)

34 I hope that big fat ribeye is artificial cultured beef, the kind I'm sure Bill Gates eats exclusively at home.

For Gaia's sake.

Posted by: Cicero (@cicero43) at February 21, 2021 04:16 PM (MFzgE)

35 Smothered pork chops, roasted red potatoes, and saut�ed book choy tonight.

Posted by: Duke Lowell at February 21, 2021 04:16 PM (kTF2Z)

36 I picked up some of that and a big jar that says LIQUID AMINOS to experiment with.

Gettin' slow in my old age. Forgot to say, "let me know how the Liquid Aminos experiment works out".

I've heard and seen the stuff but never mustered up the guts to give it a try.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:16 PM (ZSK0i)

37 Posted by: Jak Sucio at February 21, 2021 04:15 PM (jvt6t)

I was making a joke about your misspelling....Hunorous.

Get it? No? Shit.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:16 PM (Q9lwr)

38 Oh, and I forgot, I bought a propane griddle recently. Our gas grill went out and, while I figure I'll replace it at some point, I wanted to try a griddle since I can use charcoal for a grill.

Initial thoughts: I like it. A lot. It's pretty great to be able to cook a pack of bacon all at once and not stink up the house. Also aforementioned fried rice, although it doesn't stink up the house unless I add shrimp.

If you're on the fence, though, definitely buy one.

Posted by: Lysenko's Wonder Kulaks - Call your parents. Raimondo, probably just your mom at February 21, 2021 04:17 PM (wCgji)

39 Not a piece of red meat, pork or chicken in my town at the moment.

Posted by: Ben Had at February 21, 2021 04:16 PM (9ZsDn)

Cannibal Bob didn't have any complaints.

Posted by: 4 at February 21, 2021 04:17 PM (KnJdm)

40 8 I make chili. Throw everything in a pot. Then go about my day billing 20 hours. Repeat as needed.
Posted by: Nckate at February 21, 2021 04:05 PM (+6Fup)

I think you represented me once.

Posted by: Ladyl, Insurrectionist at February 21, 2021 04:17 PM (TdMsT)

41 Garlic potatoes with Salmon tonight.

Posted by: AlaBAMA at February 21, 2021 04:17 PM (rdbLX)

42 There's always an argument when me and the family get together and have green chilie cheese burgers. Me and the BIL are the only bun, patty,cheese and chilie. Mom and sis insist that you put lettuce, tomato, onion and mayo on.

Posted by: Tinfoilbaby at February 21, 2021 04:17 PM (9d4A3)

43 Black diamond and a typo. Nice. Not even drinking yet. I shall have to remedy that.

Posted by: Duke Lowell at February 21, 2021 04:18 PM (kTF2Z)

44
I've heard and seen the stuff but never mustered up the guts to give it a try.
Posted by: Additional Blond Agent

***

I think it's soy with MSG. My family liked fried rice with it a lot. One of the pickiest of them even said it was the best I've ever made, so that's pretty high praise.

Posted by: Lysenko's Wonder Kulaks - Call your parents. Raimondo, probably just your mom at February 21, 2021 04:18 PM (wCgji)

45 Oh, I forgot to mention the well endowed young waitress in a skimpy. skin-tight, low cut, cocktail dress serving all this with a bright smile and a very flirty disposition.

Posted by: The Man from Athens at February 21, 2021 04:18 PM (QMwOT)

46 Costco cannelloni tonight.

Posted by: Cicero (@cicero43) at February 21, 2021 04:18 PM (MFzgE)

47 I'm feeling grumpy and she doesn't appreciate that at all.

So I'm having a double rum and Coke with the rum split between amber and white.
I don't think it makes a difference.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:19 PM (lgiXo)

48 Yay! Food thread!

Nothing special today. Butchered a duck yesterday, so legs being sous vided for the next 36 hours, stock made, enough bits off the carcass to make a nice pie later this week, and a breast for lunch with some roasted smashed baby potatoes and a black currant pan sauce. The fact that I'm still awake and not in a food coma amazes me, but I have to watch the skin rendering into crackling. That is all.

Posted by: RedMindBlueState at February 21, 2021 04:19 PM (rBtIz)

49 AlaBAMA
How are you preparing your salmon? Do you have a fillet or steaks?

Posted by: nurse ratched at February 21, 2021 04:19 PM (U2p+3)

50 32 Got some excellent cheese yesterday.

Double Gloucester with Stilton and a nice Roquefort.
Posted by: Zeera Hunkering down here, Boss at February 21, 2021 04:15 PM (RLANM)

So did I: Port Salut

Posted by: The Man from Athens at February 21, 2021 04:19 PM (QMwOT)

51 So I'm having a double rum and Coke with the rum split between amber and white.

I don't think it makes a difference.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:19 PM

I like adding a little Myer's Dark Rum to my rum and cokes every now and then. A little goes a long way.

Posted by: 4 at February 21, 2021 04:20 PM (KnJdm)

52 RMBS,
Can I come to your house for dinner, please?

Posted by: nurse ratched at February 21, 2021 04:20 PM (U2p+3)

53 CBD, what kind of oil do you use to fry your corn tortilla chips?

Posted by: Emmie, not Emmy at February 21, 2021 04:20 PM (ofYez)

54 I think it's soy with MSG. My family liked fried rice with it a lot. One of the pickiest of them even said it was the best I've ever made, so that's pretty high praise.

Alright then. On the shopping list it goes...

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:20 PM (ZSK0i)

55 I have a small pork loin I need to do something with. I'm having issues deciding how to cook it. The bitterly cold weather is abating and the grill beckons, but so does the oven.

Choices, choices...

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:21 PM (3H9h1)

56 So did I: Port Salut
Posted by: The Man from Athens at February 21, 2021 04:19 PM (QMwOT)

----------

Whiz de' Fromage, to be paired with a nice Chianti.

Posted by: Cicero (@cicero43) at February 21, 2021 04:21 PM (MFzgE)

57 RMBS,

Can I come to your house for dinner, please?

Posted by: nurse ratched at February 21, 2021 04:20 PM (U2p+3)

Me too! I'll bring the wine.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:21 PM (Q9lwr)

58 Posted by: nurse ratched at February 21, 2021 04:11 PM

Om, nom, nom!

Imma have to try that.

Posted by: RedMindBlueState at February 21, 2021 04:22 PM (rBtIz)

59 Posted by: CharlieBrown'sDildo at February 21, 2021 04:16 PM (Q9lwr)

-------------------

D'OH!! The other, smarter Jak Sucio would have gotten it. Alas, I'm the dumb one.

Posted by: Jak Sucio at February 21, 2021 04:23 PM (jvt6t)

60 49 AlaBAMA
How are you preparing your salmon? Do you have a fillet or steaks?
Posted by: nurse ratched at February 21, 2021 04:19 PM (U2p+3

Steaks. I try and keep salmon simple. Make a foil tent, add garlic cloves, olive oil, salt and pepper and a lemon wedge and just bake for 15 min at 400.
If I'm doing asparagus, I'll throw them in the tent too.

Some people pan fry but baking keeps down the fish stink and my cats don't mob me.

Posted by: AlaBAMA at February 21, 2021 04:24 PM (rdbLX)

61 RMBS,

Can I come to your house for dinner, please?

Posted by: nurse ratched at February 21, 2021 04:20 PM

Me too! I'll bring the wine.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:21 PM

The Fortress of Legal Solitude is always open to discerning Morons.

Posted by: RedMindBlueState at February 21, 2021 04:24 PM (rBtIz)

62 Choices, choices...

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:21 PM (3H9h1)

Take a look at the 1/31/2021 Food Thread. I have sketched out a good recipe for pork tenderloin, and with a little bit of massaging it will work with a loin.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:25 PM (Q9lwr)

63 Posted by: Duke Lowell at February 21, 2021 04:18 PM (kTF2Z)

-----------------

Welcome to the party pal!!

- John McClane

Posted by: Jak Sucio at February 21, 2021 04:25 PM (jvt6t)

64 There's always an argument when me and the family
get together and have green chilie cheese burgers. Me and the BIL are
the only bun, patty,cheese and chilie. Mom and sis insist that you put
lettuce, tomato, onion and mayo on.

Posted by: Tinfoilbaby at February 21, 2021 04:17 PM (9d4A3)

reminds me of the O.G fajitas i had on the Mexican border with Texas back in the early 80s. They were flank or Skirt, fresh tortillas, and maybe some onion, sour creme, and picante. Even that was fru fru as the seasoned steak was the star. But now you have a laundry list. I admit using avocados once in a while,but that is it.
I get sick when people at Chipotle call that mess of grilled onions and bell peppers, "fajita" or "fajita veggies". Hell, doubt 990 percent of them know what the term fajita means.

Posted by: Quint at February 21, 2021 04:25 PM (Veofh)

65 I have a couple of very fat pork shanks, has anybody done an Oso Buco type of thing with pork instead of beef?

Posted by: Tinfoilbaby at February 21, 2021 04:25 PM (9d4A3)

66 what kind of oil do you use to fry your corn tortilla chips?

Posted by: Emmie, not Emmy at February 21, 2021 04:20 PM (ofYez)

Plain old corn oil. I despise canola oil...I think it tastes fishy and sort of rancid straight out of the bottle.

Posted by: CharlieBrown'sDildo at February 21, 2021 04:26 PM (Q9lwr)

67 AlaBAMA,
Sounds fantastic! I almost bought salmon for dinner last night from the oyster shack/ seafood market i day tripped to yesterday. Ended up with black cod.

So good.

Posted by: nurse ratched at February 21, 2021 04:26 PM (U2p+3)

68 Yesterday, one of the kiddos came up to me and opined that it'd been a long time since we'd had gumbo and that they would like some for dinner.

So, I said, "That sounds good. Why don't you make some."

And they said, "Challenge accepted."

It was delicious! and pretty much perfect. This one was a shrimp, crab, and andouille gumbo.

I've decided that I'm going to try that gambit much more often.

Posted by: naturalfake at February 21, 2021 04:27 PM (EERbD)

69 I'd rather make that two 1 1/2 inch steaks.

Posted by: C 137 at February 21, 2021 04:27 PM (2DOZq)

70 I have a couple of very fat pork shanks, has anybody done an Oso Buco type of thing with pork instead of beef?

Posted by: Tinfoilbaby at February 21, 2021 04:25 PM

Hmm....I love to braise lamb shanks with white white, rosemary and some smashed garlic cloves. Maybe substitute thyme or sage and that might work for pork. Or just go with rosemary. It's pork friendly.

Posted by: RedMindBlueState at February 21, 2021 04:27 PM (rBtIz)

71 Oh, and second day gumbo is even better.

And makes a hearty breakfast with rice.

Posted by: naturalfake at February 21, 2021 04:27 PM (EERbD)

72 67 AlaBAMA,
Sounds fantastic! I almost bought salmon for dinner last night from the oyster shack/ seafood market i day tripped to yesterday. Ended up with black cod.

So good.
Posted by: nurse ratched at February 21, 2021 04:26 PM (U2p+3)

What kinds of trout do they have? The trout down here isn't very good, since it's shipped so far.

But we do have great red snapper.

Posted by: AlaBAMA at February 21, 2021 04:28 PM (rdbLX)

73 > Take a look at the 1/31/2021 Food Thread.

You 'da man. I vaguely remember it being a topic, but that's like years ago to me.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:29 PM (3H9h1)

74 I'd rather make that two 1 1/2 inch steaks.
Posted by: C 137 at February 21, 2021 04:27 PM (2DOZq)
-----
Or two 1 inch and two 1/2 inch steaks.

Posted by: Weasel at February 21, 2021 04:29 PM (MVjcR)

75 Mrs D has pumpkin bread in the oven!!!

Posted by: Diogenes at February 21, 2021 04:29 PM (axyOa)

76 Or two 1 inch and two 1/2 inch steaks.
Posted by: Weasel at February 21, 2021 04:29 PM (MVjcR)

That's how they will increase the rations.

Posted by: C 137 at February 21, 2021 04:29 PM (2DOZq)

77 Posted by: naturalfake at February 21, 2021 04:27 PM (EERbD)

IMO every kind of stew, chili, beans, etc. always is better the next day. I guess the flavors are all settled in and it thickens just a bit. I have started preparing "pot" dishes the day before eating just for that reason.

Posted by: Jak Sucio at February 21, 2021 04:29 PM (jvt6t)

78 74 I'd rather make that two 1 1/2 inch steaks.
Posted by: C 137 at February 21, 2021 04:27 PM (2DOZq)
-----
Or two 1 inch and two 1/2 inch steaks.
Posted by: Weasel at February 21, 2021 04:29 PM (MVjcR)

Sounds like Waffle House.

Posted by: AlaBAMA at February 21, 2021 04:30 PM (rdbLX)

79 MSG in a steak rub is like lard in refried beans...once you realize how much a difference it makes, it's hard to go back. One of the best steak rubs I use is Spade L Ranch....which uses MSG.

Posted by: redchief at February 21, 2021 04:30 PM (Kab4E)

80 Never knew Accent was just MSG and that it perks up fried rice. Never can get mine near what the restaurant makes. Maybe this is what I'm looking for.

Posted by: dartist at February 21, 2021 04:30 PM (+ya+t)

81 I saw a truck today advertising 30 ribeye steaks for $20.

I figure the steaks are about 0.0013 inches thick.

Posted by: naturalfake at February 21, 2021 04:30 PM (EERbD)

82 Making some chicken chili verde. Couldn't find any green sauce, so making my own.
Roasted tomatillos with jalapenos and garlic, throw in a blender with cilantro.
Not bad for a first try.

Posted by: Dr. Varno at February 21, 2021 04:30 PM (vuisn)

83 Or two 1 inch and two 1/2 inch steaks.
Posted by: Weasel at February 21, 2021 04:29 PM (MVjcR)

That's how they will increase the rations.
Posted by: C 137 at February 21, 2021 04:29 PM (2DOZq)
----
Are 1/8th inch steaks a thing?

Posted by: Weasel at February 21, 2021 04:30 PM (MVjcR)

84 Posted by: AlaBAMA at February 21, 2021 04:30 PM (rdbLX)

---------------

When it finally hits the fan Waffle House will have a deli slicer and put on thickness 2 for the T-Bones and it will still be 10.99

Posted by: Jak Sucio at February 21, 2021 04:31 PM (jvt6t)

85 that first pic is pretty amazing. i get it is not the precise picture CBD but if it is close, for sure reverse sear was the way to go. When I see thin sliced or presented steaks at the grocery, I realize they are a scam. You simply can not make a good think sliced NY Strip, or even Ribeye. They are throw away cuts and for good reason they are often priced cheaply. I guess you can make fajitas out of them but no way can you make a good steak with serious crust and also a medium rare center.

Posted by: Quint at February 21, 2021 04:31 PM (Veofh)

86 ----
Are 1/8th inch steaks a thing?
Posted by: Weasel at February 21, 2021 04:30 PM (MVjcR)

Got a good pair of loafers?

Posted by: AlaBAMA at February 21, 2021 04:32 PM (rdbLX)

87 Rainbow trout and steelhead.

You can get brownies in the larger streams sometimes, but they're getting edged out by farm fish.

We also have really good rockfish. My grandpa taught me how to catch them, clean them and cook them all before everyone else was up. Fish for breakfast is awesome.

Posted by: nurse ratched at February 21, 2021 04:32 PM (U2p+3)

88 Hmm....I love to braise lamb shanks with white white, rosemary and some smashed garlic cloves. Maybe substitute thyme or sage and that might work for pork. Or just go with rosemary. It's pork friendly.

Posted by: RedMindBlueState at February 21, 2021 04:27 PM (rBtIz)

You just reminded me, my favorite braised lamb shank recipe is this one from Allrecipes:

https://tinyurl.com/AllrecipesLShank

My wife's not that fond of lamb but damned if she didn't pick out a couple of shanks for a cold day coming up later this week...

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:32 PM (ZSK0i)

89 Tonight is Baked Swai w butter garlic, Israeli cous cous with Oyster mushrooms, Roasted Eggplants and Carrots.

Posted by: San Franpsycho at February 21, 2021 04:32 PM (EZebt)

90 Posted by: Weasel at February 21, 2021 04:30 PM (MVjcR)

Horde Mind. Creepy.

Posted by: Jak Sucio at February 21, 2021 04:32 PM (jvt6t)

91 I like Adolf's tenderizer better than MSG.

Posted by: Dr. Varno at February 21, 2021 04:33 PM (vuisn)

92 Posted by: Dr. Varno at February 21, 2021 04:33 PM (vuisn)

JA!!

Posted by: Goering at February 21, 2021 04:33 PM (jvt6t)

93 MSG in a steak rub is like lard in refried
beans...once you realize how much a difference it makes, it's hard to go
back. One of the best steak rubs I use is Spade L Ranch....which uses
MSG.

Posted by: redchief at February 21, 2021 04:30 PM (Kab4E)

yes. Any Chinese place that proudly proclaims no MSG is off my list. MSG is there for a reason, same reason lard works in re fried beans and canola oil doesn't.

Posted by: Quint at February 21, 2021 04:34 PM (Veofh)

94 *wanders off to back yard for the grill lighting ceremony*

Enjoy your Sunday afternoon and PBUY.

Posted by: Jak Sucio at February 21, 2021 04:34 PM (jvt6t)

95 Reminds me...I need to season the sirloin that found it's way into my cart yesterday. Sirloin is tough but this one is prime. Even if it can't be cut with a fork it'll still be delicious.

But I'll have to lock myself in the loo to eat it in peace.

Posted by: creeper at February 21, 2021 04:34 PM (XxJt1)

96 I like Adolf's tenderizer better than MSG.

- Conversations heard in the Bunker 1944.

Posted by: naturalfake at February 21, 2021 04:34 PM (EERbD)

97 Think I'll go make meself a filthy dirty martini.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 04:35 PM (Dc2NZ)

98 I have some salmon in the smoker right now. It warmed up enough today to deal with it. I figure it's about finished... maybe another half hour or so. It was very wet as the snow began to melt, so it's taking it's sweet time drying out in the smoker.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:35 PM (3H9h1)

99 Dammit.

Ok, that was *not* the lamb shank recipe I was thinking of. Here's the correct link:

https://tinyurl.com/AllrecipesLShank2

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:35 PM (ZSK0i)

100 I need some comfort food. It will involve meat.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:36 PM (lgiXo)

101 89 Tonight is Baked Swai w butter garlic, Israeli cous cous with Oyster mushrooms, Roasted Eggplants and Carrots.
Posted by: San Franpsycho at February 21, 2021 04:32 PM (EZebt)

I thought congress outlawed Swai?? Is it from Vietnam?

Posted by: AlaBAMA at February 21, 2021 04:37 PM (rdbLX)

102 Speaking of the deckle -

For a while Costco was selling Prime Deckle steaks at an extremely reasonable price.

But, not anymore.

Posted by: naturalfake at February 21, 2021 04:37 PM (EERbD)

103 Eris,
I think I will join you in the dirty, filthy martini.

Cheers!

Posted by: nurse ratched at February 21, 2021 04:37 PM (U2p+3)

104 Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:35 PM (ZSK0i)

That is a lot of Rosemary!

Posted by: CharlieBrown'sDildo at February 21, 2021 04:37 PM (Q9lwr)

105 I thought the best way to tenderize steak was to hang it up and let it rot. Just kidding but how do the keep it safe?

Posted by: C 137 at February 21, 2021 04:37 PM (2DOZq)

106 What is swai?

Posted by: nurse ratched at February 21, 2021 04:38 PM (U2p+3)

107
That is a lot of Rosemary!
Posted by: CharlieBrown'sDildo at February 21, 2021 04:37 PM (Q9lwr)

Parsley, sage, rosemary and swine.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:38 PM (lgiXo)

108 106 What is swai?
Posted by: nurse ratched at February 21, 2021 04:38 PM (U2p+3)

Asian farm raised catfish, I believe.

Posted by: AlaBAMA at February 21, 2021 04:39 PM (rdbLX)

109 Think I'll go make meself a filthy dirty martini.
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 04:35 PM (Dc2NZ)

Ooooooo....

Posted by: Diogenes at February 21, 2021 04:39 PM (axyOa)

110 I thought the best way to tenderize steak was to hang it up and let it rot. Just kidding but how do the keep it safe?

Posted by: C 137 at February 21, 2021 04:37 PM (2DOZq)
there is some truth to that. The worst thing ever is fresh meat right after the butcher the cow. Maybe a bit worse would be a fresh olive right off the tree.

Posted by: Quint at February 21, 2021 04:40 PM (Veofh)

111 For a while Costco was selling Prime Deckle steaks at an extremely reasonable price.
=====
Glad I grabbed a couple pkg. when the price was lower. I'm noticing shrimp is way up too. Get greedy they can eat them along with NFL tickets.

Posted by: dartist at February 21, 2021 04:41 PM (+ya+t)

112 Google "Chinese restaurant syndrome. It's a real thing.

Posted by: creeper at February 21, 2021 04:41 PM (XxJt1)

113 I thought they outlawed swai because the Vietnamese raised them in pretty nasty ponds.

Posted by: AlaBAMA at February 21, 2021 04:41 PM (rdbLX)

114 Asian farm raised catfish, I believe.

Posted by: AlaBAMA at February 21, 2021 04:39 PM (rdbLX)

oof and you are from Alabama. I would have guessed you would be more bitter. Most of that Asian stuff is not real Catfish as far as i have heard.

Posted by: Quint at February 21, 2021 04:42 PM (Veofh)

115 thought they outlawed swai because the Vietnamese raised them in pretty nasty ponds.
Posted by: AlaBAMA at February 21, 2021 04:41 PM (rdb

The Chinese put so much antibiotics and other crap in their fish farms I don't eat any seafood from there if I can help it.

Posted by: C 137 at February 21, 2021 04:43 PM (2DOZq)

116 That is a lot of Rosemary!

Possibly. We usually do two shanks and scale the sauce/braising liquid down by at least a factor of two and it works out beautifully.

I like to park the shanks on either some parmesan mashed potatoes or on Bobby Flay's Creamy Polenta with Cotija out of his Mesa Cookbook.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:44 PM (ZSK0i)

117 Swai is tender flaky white fish
Have to check package as to origin but I think Vietnam

Posted by: San Franpsycho at February 21, 2021 04:44 PM (EZebt)

118 Dildo, I yearn to bake some sourdough bread before I begin a long and strict keto regimen. Is there a way to get a good starter going PDQ?

Posted by: Miley, the Duchess at February 21, 2021 04:44 PM (Mzdiz)

119 Google "Chinese restaurant syndrome. It's a real thing.

Posted by: creeper at February 21, 2021 04:41 PM (XxJt1)

based on msg, i doubt it. not a scientist but i think the anti MSG thing is similar to the gluten free thing. In fact, some say the whole thing got started as an anti Chinese thing, and had a bit of dare I say racism in it. I don't throw that term around lightly, but a more than a few food historians have said there was something odd about the anti MSG craze. Not saying someone can't be allergic, we know there is always a small group that is allergic to most anything.

Posted by: Quint at February 21, 2021 04:45 PM (Veofh)

120 Free Dinner! *raises struggle fist*

Posted by: San Franpsycho at February 21, 2021 04:45 PM (EZebt)

121 Most of that Asian stuff is not real Catfish as far as i have heard.
Posted by: Quint

Is it real cat, at least?

Posted by: mikeski at February 21, 2021 04:45 PM (P1f+c)

122 Most of that Asian stuff is not real Catfish as far as i have heard.

Posted by: Quint

Is it real cat, at least?

Posted by: mikeski at February 21, 2021 04:45 PM (P1f+c)

probably more likely real fish of some sort. I can't say if there is any cat involved.

Posted by: Quint at February 21, 2021 04:47 PM (Veofh)

123 Had linguini with white clam sauce and shrimp, garlic bread and a giant salad. I'm so stuffed I can hardly lift my arms to type, lol. At least I'm not starving and drooling on my keyboard like usual.

Posted by: dartist at February 21, 2021 04:47 PM (+ya+t)

124 I'll bite. Why didn't you post the picture of the rib steak?

Posted by: anon at February 21, 2021 04:48 PM (QCdaU)

125 thought they outlawed swai because the Vietnamese raised them in pretty nasty ponds.
Posted by: AlaBAMA at February 21, 2021 04:41 PM (rdb

The Chinese put so much antibiotics and other crap in their fish farms I don't eat any seafood from there if I can help it.
Posted by: C 137 at February 21, 2021 04:43 PM (2DOZq)

That's one very good thing about "Whole Foods", they're insanely strict about their farmed fish and seafood.

Pricey though but safe.

Posted by: naturalfake at February 21, 2021 04:48 PM (EERbD)

126 They just lifted the boil water alert in Houston.

Posted by: C 137 at February 21, 2021 04:48 PM (2DOZq)

127 Miley!
Nice to see you here!
I've been keto since Jan 1. Going great!

Good luck! You can do it!

Posted by: nurse ratched at February 21, 2021 04:49 PM (U2p+3)

128 120 Free Dinner! *raises struggle fist*
Posted by: San Franpsycho at February 21, 2021 04:45 PM (EZebt

First, they came for the Swai, but I said nothing because I don't like catfish...

Oh, and Enemy at The Gate Rachel Weisz Is the hottest Rachel Weisz.

Sorry...got distracted. Where were we?

Posted by: AlaBAMA at February 21, 2021 04:49 PM (rdbLX)

129 I think Swai is similar in texture and taste to Tilapia.

Both are raised in what some consider, "open sewers." I personally don't subscribe to that train of thought. They'd never be sold here in the US if that was the case. Not because of the environment but because no fish deserves that kind of abuse.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:49 PM (3H9h1)

130 I'm sorry. But why would anyone ever eat seafood shipped China or Vietnam?

Posted by: nurse ratched at February 21, 2021 04:50 PM (U2p+3)

131 Only meat I was able to score at the store this morning was some ground chuck. Made a meatloaf. Will pair with some leftover manicotti from Sam's.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 04:51 PM (ju2Fy)

132 Noice!

I used Two James Corktown gin, Vya vermouth, and a dash of olive juice.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 04:51 PM (Dc2NZ)

133 130 I'm sorry. But why would anyone ever eat seafood shipped China or Vietnam?
Posted by: nurse ratched at February 21, 2021 04:50 PM (U2p+3

Dunno, but we ruined San Franpsycho's dinner.

Posted by: AlaBAMA at February 21, 2021 04:51 PM (rdbLX)

134 Damn dartist! That sounds wonderful!

Posted by: Jewells45 at February 21, 2021 04:52 PM (nxdel)

135 I think Swai is similar in texture and taste to Tilapia.

Both are raised in what some consider, "open sewers." I personally
don't subscribe to that train of thought. They'd never be sold here in
the US if that was the case. Not because of the environment but because
no fish deserves that kind of abuse.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:49 PM (3H9h1)

I only buy domestic. Not a fan of farm raised ; but catfish is an exception. I only buy wild caught shrimp and salmon.

Posted by: Quint at February 21, 2021 04:52 PM (Veofh)

136 I also love fish for breakfast.
Smoked salmon, many different herrings...

Posted by: navybrat, semper paratus at February 21, 2021 04:52 PM (w7KSn)

137 Hot banana peppers. Not hot nor a banana. What gives?

Posted by: weft cut-loop at February 21, 2021 04:53 PM (QjGTg)

138 I also love fish for breakfast.
Smoked salmon, many different herrings...
Posted by: navybrat,

If you eat it with gohan, sarada, and ocha, you lived in Japan.

Posted by: weft cut-loop at February 21, 2021 04:54 PM (QjGTg)

139 Confusing recipes: My wife only cooks with recipes. On several occasions she has let out a scream of frustration because steps were not in order. E.g. - "Mix milk and other ingredients in saucepan." Done. "Before mixing milk do [something to the milk or other ingredients.]" Scream ensues.

Posted by: Buck Throckmorton at February 21, 2021 04:54 PM (d9Cw3)

140 Allergic, whatever you want to call that knife that's inserted into the cranium: MSG, autolized yeast, nitrates, and nitrites.

Posted by: Braenyard, Patriot dog at February 21, 2021 04:54 PM (UjxYw)

141 Hot banana peppers. Not hot nor a banana. What gives?
Posted by: weft cut-loop at February 21, 2021 04:53 PM (QjGTg)

I used to like pickled banana peppers.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:54 PM (lgiXo)

142 An old Russian guy once shared his typical breakfast; tea, some black bread (pumpernickel, I presume or something similar), smoked salmon, butter and chilled vodka.

I think he's awesome.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 04:55 PM (3H9h1)

143 MSG enhances flavor until it becomes the flavor. It is in the Kitchen Khemestry Set for a reason.

Posted by: klaftern at February 21, 2021 04:55 PM (RuIsu)

144 Hi Jewels45!

Posted by: dartist at February 21, 2021 04:55 PM (+ya+t)

145 Posted by: Buck Throckmorton at February 21, 2021 04:54
---------------------
BTDT. That's why I pre-read them.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 04:56 PM (ju2Fy)

146 Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:32 PM

That shank recipe sounds good. I'll have to try it.

Posted by: RedMindBlueState at February 21, 2021 04:57 PM (rBtIz)

147 Hi Jewels45!

Hello dear! How are things out your way?

Posted by: Jewells45 at February 21, 2021 04:57 PM (nxdel)

148 Watch out for Channel Catfish. They eat anything. Especially gubs grundled from capsized canoes.

Posted by: AJ Dhuie at February 21, 2021 04:57 PM (aqPFv)

149 I had a piece of toast with some peanut butter on it

Happy to share the recipe if anyone's interested

Posted by: DB- just DB at February 21, 2021 04:59 PM (iTXRQ)

150 Iirc China got busted for purposely mislabeling fish shipped to the US. Pelosi probably got a cut of the profits.

Posted by: dartist at February 21, 2021 04:59 PM (+ya+t)

151 I've been watching one Kordea Brown prepare food on YouTube
Her recipes look rich and super tasty
But given that she's black I have trouble escaping the suspicion she hates me.
I'd likely never try them anyhow because of how rich they are.

Posted by: Brother Northernlurker just another guy at February 21, 2021 04:59 PM (lgiXo)

152 MSG enhances flavor until it becomes the flavor. It is in the Kitchen Khemestry Set for a reason.
Posted by: klaftern

"ooo, aaah, chigersher? ooooh, aaaahhh"

Posted by: the food ranger guy at February 21, 2021 05:00 PM (QjGTg)

153 Watch out for Channel Catfish. They eat anything. Especially gubs grundled from capsized canoes.

Posted by: AJ Dhuie at February 21, 2021 04:57
------------------------

'spose to remove the gubs first.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:00 PM (ju2Fy)

154 Allergic, whatever you want to call that knife that's inserted into the cranium: MSG, autolized yeast, nitrates, and nitrites.

Posted by: Braenyard, Patriot dog at February 21, 2021 04:54 PM (UjxYw)

I believe you. There are certain people who are allergic to certain things, that is how the world works. But when you need Chinese places to proclaim "no msg" as a banner on their store, something is a bit off.

it brings to mind something you see in wine circles. Many people will say they get headaches from the wine in the USA but not the wine they had in Europe. In the USA the wine will say on the bottle, "contains sulfites". Many say they had wine in Europe that did not contain sulfites and they never got a head ace or reaction. But the reality is the wine does contain sulfites. It is just that the E.U. does not require it to be put on the bottle. But people will say there is a difference. Oh well.

Posted by: Quint at February 21, 2021 05:01 PM (Veofh)

155 nurse ratched, I'm glad the keto is working out for you!

I just can't seem to stick to it this time around. I'm bored with all the food.

Posted by: April at February 21, 2021 05:01 PM (OX9vb)

156 149 I had a piece of toast with some peanut butter on it

Happy to share the recipe if anyone's interested
Posted by: DB- just DB at February 21, 2021 04:59 PM (iTXRQ)

Which side of the bread does the peanut butter go on?

Posted by: AlaBAMA at February 21, 2021 05:02 PM (rdbLX)

157 Even though it's no longer on the menu, you can still get the Hatch Green Chili burger at Whataburger. Not sure if that's because they still have the green chilis, or if it's become sort of a 'secret menu' item.

Posted by: Duncanthrax at February 21, 2021 05:02 PM (DMUuz)

158 I had a piece of toast with some peanut butter on it
Happy to share the recipe if anyone's interested

Posted by: DB- just DB
--------------

Do you butter the toast before putting the peanut butter on the toast?

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:02 PM (ju2Fy)

159 I'll let you know if dinner is ruined. Prolly not.

Posted by: San Franpsycho at February 21, 2021 05:03 PM (EZebt)

160 Hello dear! How are things out your way?
=====
Finally above freezing so the snow is starting to melt. Just hoping the ice dams it makes don't get into the house. Spring is coming whether winter likes it or not.

Posted by: dartist at February 21, 2021 05:03 PM (+ya+t)

161 Please don't argue the point. The deckle is magnificent.

This just proves that no matter how heretical someone can be on certain points, they can be indisputably correct on others.

Posted by: Duncanthrax at February 21, 2021 05:04 PM (DMUuz)

162 I had a piece of toast with some peanut butter on it.
Happy to share the recipe if anyone's interested
Posted by: DB- just DB at February 21, 2021 04:59 PM

Depends. Are you a righteous chunky advocate, or one of those smooth, um, people?

Posted by: Duncanthrax at February 21, 2021 05:06 PM (DMUuz)

163 Food Thread.
Gun Thread.
Here's a link relevant to both ... https://katosupplies.com/shop/shape/rifle-cookie-cutter/

Posted by: Kathy at February 21, 2021 05:06 PM (h3RRP)

164 Posted by: Additional Blond Agent, STEM guy at February 21, 2021 04:32 PM

That shank recipe sounds good. I'll have to try it.

Posted by: RedMindBlueState at February 21, 2021 04:57 PM (rBtIz)

Be sure to try the link in @99...

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 05:06 PM (ZSK0i)

165 I just bought one big, thick pork chop. It will comfort me.

Posted by: Brother Northernlurker just another guy at February 21, 2021 05:06 PM (lgiXo)

166 Sometimes I get headaches from wine, and sometimes I don't. Same wine. So, if it's sulfites, I must have other factors that affect my sensitivity to it.

**Don't say quantity, because sometimes I wake up with that headache even if I only had one glass, ya morons.

Posted by: April at February 21, 2021 05:07 PM (OX9vb)

167 166 Sometimes I get headaches from wine, and sometimes I don't. Same wine. So, if it's sulfites, I must have other factors that affect my sensitivity to it.

**Don't say quantity, because sometimes I wake up with that headache even if I only had one glass, ya morons.
Posted by: April at February 21, 2021 05:07 PM (OX9vb

Dehydration?

Posted by: AlaBAMA at February 21, 2021 05:08 PM (rdbLX)

168 Do you butter the toast before putting the peanut butter on the toast?
Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:02 PM (ju2Fy)

Yes. It may be excessive, but it's divine.

Posted by: April at February 21, 2021 05:08 PM (OX9vb)

169 Toast and peanut butter... follow me for more recipes.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 05:08 PM (3H9h1)

170 I know that is not CBD's rib steak cuz he would have refused to buy one that is frenched or whatever the term is for cutting off the meat around the bone like that.

Posted by: PaleRider is simply irredeemable at February 21, 2021 05:09 PM (Aashi)

171 That steak looks good enough to eat like a popsicle.

Posted by: Sharkman at February 21, 2021 05:09 PM (i4vaF)

172 MILEY!!!

JEWELLS!!!

Posted by: Ladyl, Insurrectionist at February 21, 2021 05:09 PM (TdMsT)

173
Sometimes I get headaches from wine, and sometimes I don't. Same wine.
So, if it's sulfites, I must have other factors that affect my
sensitivity to it.

**Don't say quantity, because sometimes I wake up with that headache even if I only had one glass, ya morons.

Posted by: April at February 21, 2021 05:07 PM (OX9vb)

trust me, I believe you. Everyone is different. There are other things that can affect you, not just sulfites. There are tannins and other things that simply may not agree with you. here is a decent link on sulfites. https://winefolly.com/deep-dive/sulfites-in-wine/

Posted by: Quint at February 21, 2021 05:11 PM (Veofh)

174 169 Toast and peanut butter... follow me for more recipes.

ABA variation #1: butter, lots of butter on toast. *then* apply peanut butter, preferably chunky.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 05:11 PM (ZSK0i)

175 "Hell with these utensils! It's got a handle!!"

-- Frozen Cave Man Sharkman

Posted by: Sharkman at February 21, 2021 05:11 PM (i4vaF)

176 Is there a rule for what sides go with what protein?

Like what color shoes to wear with which suit?

Always wondered.

Posted by: AlaBAMA at February 21, 2021 05:11 PM (rdbLX)

177 I know that is not CBD's rib steak cuz he would have refused to buy one that is frenched or whatever the term is for cutting off the meat around the bone like that.

Posted by: PaleRider is simply irredeemable at February 21, 2021 05:09 PM (Aashi)

I'd a bought it anyways, then cleaned up the offending ribs with a hacksaw.

Dinnertime.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 05:12 PM (ZSK0i)

178 I could go for a good lamb chop or small steak now with some smashed potatoes. Sigh

Posted by: Nevergiveup at February 21, 2021 05:12 PM (85Gof)

179 but there are other things, if we hook up again. I will gladly look into the stuff I know on the net and pass it along. Heading out now, but I will glady discuss it more with you if you want to do so. I know people who get sick after three bottles and call it sulfites lol. Just kidding there. No question there is a lot of stuff in a whine bottle and I do know of allergies.

Posted by: Quint at February 21, 2021 05:13 PM (Veofh)

180 Thanks, CBD!

Posted by: Emmie: grubby, low-born, non-billionaire commenter at February 21, 2021 05:13 PM (ofYez)

181 yes. Any Chinese place that proudly proclaims no MSG
is off my list. MSG is there for a reason, same reason lard works in re
fried beans and canola oil doesn't.

Posted by: Quint at February 21, 2021 04:34 PM (Veofh)

Oh...and forgot that this applies to gravy used in biscuits and gravy.

Posted by: redchief at February 21, 2021 05:13 PM (Kab4E)

182 CBD, a favor? Could you tweak the weather machine and knock it off with the snow? Thanks!

Posted by: Duke Lowell at February 21, 2021 05:14 PM (kTF2Z)

183 The Kroger near me was picked over for short-term stuff, but they did have big meat items. On Thursday I picked up a 5 pound pork rib for a good price, and put it in my crock pot with a blorp of bbq sauce.

Posted by: Grail Knight at February 21, 2021 05:14 PM (LxTcq)

184 I'll bet Weasel has a killer recipe for toast and peanut butter.

Posted by: dartist at February 21, 2021 05:15 PM (+ya+t)

185 Is there a rule for what sides go with what protein?

Like what color shoes to wear with which suit?

Always wondered.

Posted by: AlaBAMA at February 21, 2021 05:11 PM (rdbLX)

I follow the "Big Night" theory. You mix a protein with a starch, some vegetables, and wine. I never got spaghetti with garlic bread. Maybe I am a snob and I got "Big Nighted". I know many Americans think they go together like peas and carrots. To me, I always want to retord, "do you want some mashed potatoes on the side!"

Posted by: Quint at February 21, 2021 05:15 PM (Veofh)

186 Checked the smoker... salmon seems a bit too wet right now. Cranked it up a bit. Temps at about 175. That's high for smoking fish BTW. We'll let her rip for another hour and see what's what. It will sit in the fridge overnight anyway, so more drying will happen.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 05:16 PM (3H9h1)

187 Like what color shoes to wear with which suit?
Posted by: AlaBAMA at February 21, 2021 05:11 PM

Taupe, fawn, and ecru should have you covered.

Posted by: Duncanthrax at February 21, 2021 05:16 PM (DMUuz)

188 with a blorp of bbq sauce.

Posted by: Grail Knight at February 21, 2021 05:14 PM (LxTcq

You folks and your fancy cooking terms. Susie Video and blorps

Posted by: AlaBAMA at February 21, 2021 05:16 PM (rdbLX)

189 157 Even though it's no longer on the menu, you can still get the Hatch Green Chili burger at Whataburger. Not sure if that's because they still have the green chilis, or if it's become sort of a 'secret menu' item.
Posted by: Duncanthrax at February 21, 2021 05:02 PM (DMUuz)

Sonic has a hatch green chili burger as well.

Posted by: Emmie: grubby, low-born, non-billionaire commenter at February 21, 2021 05:16 PM (ofYez)

190 The microwave is an abomination. Suitable only for reheating breakfast foods, pizza and tracking airplanes.

Posted by: Dr. Bone at February 21, 2021 05:18 PM (03n3v)

191 April!

It certainly isn't for everyone. I've found it pretty easy tbh. And I'm down 15#!

Posted by: nurse ratched at February 21, 2021 05:18 PM (U2p+3)

192 Is there a rule for what sides go with what protein? Like what color shoes to wear with which suit?
Always wondered.

Posted by: AlaBAMA at February 21, 2021 05:11 PM (rdbLX)

I grew up in South Louisiana. Rice with every protein .

Posted by: C 137 at February 21, 2021 05:18 PM (2DOZq)

193 157 Even though it's no longer on the menu, you can still get the Hatch Green Chili burger at Whataburger. Not sure if that's because they still have the green chilis, or if it's become sort of a 'secret menu' item.
Posted by: Duncanthrax at February 21, 2021 05:02 PM (DMUuz)

Sonic has a hatch green chili burger as well.
Posted by: Emmie: grubby

Hatch chilies have a 'season', like late july, august.

Posted by: the food ranger guy at February 21, 2021 05:18 PM (QjGTg)

194 Those are the chops that try my soul. (Although these Kodiak pancakes are pretty tasty ATM.)

Posted by: SFGoth at February 21, 2021 05:19 PM (KAi1n)

195 173
Sometimes I get headaches from wine, and sometimes I don't. Same wine.
So, if it's sulfites, I must have other factors that affect my
sensitivity to it.
**Don't say quantity, because sometimes I wake up with that headache even if I only had one glass, ya morons.
Posted by: April at February 21, 2021 05:07 PM (OX9vb)
--
trust me, I believe you. Everyone is different. There are other things that can affect you, not just sulfites. There are tannins and other things that simply may not agree with you. here is a decent link on sulfites. https://winefolly.com/deep-dive/sulfites-in-wine/
Posted by: Quint at February 21, 2021 05:11 PM (Veofh)
--
A cabernet sauvignon has a lot of tannins, and when I drink hard the night before (and skip the glasses of water to hydrate) I can get a mean headache the next morning sometimes. It could be sulfites, it could be tannins, it could be a combo.
Some of the cheapest wines use oak chips instead of oak barrels. I think that also has an effect.

Posted by: LeftCoast Dawg at February 21, 2021 05:20 PM (sy5kK)

196 Kodiak pancake sounds like something you might step in while bear hunting.

Posted by: Duke Lowell at February 21, 2021 05:20 PM (kTF2Z)

197 Thinking about making Mexican street corn tomorrow night

Posted by: AlaBAMA at February 21, 2021 05:20 PM (rdbLX)

198 That's one fine piece of meat. Now I'm hungry for either a steak or a chop, but I'm too lazy to go the store.

I had a pretty lazy lunch - a LaBrea demi-baguette heated up in the stove for about 15 minutes and eaten with a log of goat cheese with honey.

Posted by: Donna&&&&&V at February 21, 2021 05:21 PM (HabA/)

199 I believe it is pretty much a requirement to slather on dairy butter on toast destined to be festooned with peanut butter.

I made a cast iron skillet of Corn Bread to go wit' the red beans and rice. Pretty tasty stuff, I don't make it very often.

Need to experiment with using buttermilk, and maybe tweak the corn meal ratio. I notice a lot of recipes use a bunch of sugar. I can see adding a little bit, but it shouldn't be noticeably sweet. It's Corn Bread, not PoundCake fer cryin' out loud.

Posted by: Common Tater at February 21, 2021 05:22 PM (XUnia)

200 I know people who get sick after three bottles and call it sulfites lol. Just kidding there.
Posted by: Quint at February 21, 2021 05:13 PM (Veofh)

Haha!

Really, I never even had the headache problem with wine until the last couple of years or so, so it may also have to do with being 29.

Posted by: April at February 21, 2021 05:22 PM (OX9vb)

201 I cant drink wine (made from grapes) Hits my stomach hard. Mead is ok. Super cheap 'wine' made from apples when I was young was no problem.

A friend told me recently that his mother couldn't drink wine and someone told her to buy stuff bottled/labled for only local sale because in the U.S. wine shipped over state lines has to have preservatives, local only wines can skip adding them. I haven't tried to check this. I never found a wine where I went "oh this is so delicious, if only it didn't hit my stomach" Just decided I could live w/o the supposed health benefits of wine.

Posted by: PaleRider is simply irredeemable at February 21, 2021 05:23 PM (Aashi)

202 Kodiak pancake sounds like something you might step in while bear hunting.
Posted by: Duke Lowell

Don't start with the Castro jokes, ok? Those are too easy in this context.

Posted by: SFGoth at February 21, 2021 05:23 PM (KAi1n)

203 Vegetable oil is technically a fat- and it tastes like I'd imagine Hillary's ass tastes... so not all fat tastes good.

Besides that- Animal fat tastes delicious.. Like a little bit of their spirit is in every bite, trying to make us happy...

Posted by: Joe Wagner at February 21, 2021 05:23 PM (3Jzvk)

204 He should have left the fat on the brisket!

Posted by: Unkaren at February 21, 2021 05:23 PM (6n1BT)

205 Checked the smoker... salmon seems a bit too wet right now. Cranked it
up a bit. Temps at about 175. That's high for smoking fish BTW. We'll
let her rip for another hour and see what's what. It will sit in the
fridge overnight anyway, so more drying will happen.
=====
I'm sure you know what you're doing but the recipe I use has the smoker at 190 after wet brining and drying.

Posted by: dartist at February 21, 2021 05:24 PM (+ya+t)

206 Thinking about making Mexican street corn tomorrow night

Posted by: AlaBAMA at February 21, 2021 05:20
---------------------
On or off the cob?

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:24 PM (ju2Fy)

207 Some of the cheapest wines use oak chips instead of oak barrels. I think that also has an effect.
Posted by: LeftCoast Dawg at Febru

They use the oak chips when the oak barrels are old. You wouldn't put oak chips in a stainless barrel. They oak chips are in a bag with a bung attached. Winemaking is expensive.

Posted by: CaliGirl at February 21, 2021 05:24 PM (A57L2)

208 I picked up a package of pork loin at my local grocer for $2.50 lb this week. Currently in the oven basted in olive oil and a lot of seasonings. Not quite two pounds for the two loins. Already smells awesome.

Posted by: Jen the original at February 21, 2021 05:25 PM (8j+aw)

209 I had a couple of figs for lunch today. Figs taste good. Who knew?

Posted by: Grammie Winger's iPad at February 21, 2021 05:25 PM (45fpk)

210 FB is kinda banning links from Breibart.

Posted by: Nevergiveup at February 21, 2021 05:25 PM (85Gof)

211 191 April!

It certainly isn't for everyone. I've found it pretty easy tbh. And I'm down 15#!

Posted by: nurse ratched at February 21, 2021 05:18 PM (U2p+3)

That's great news! I have done it, and with success. If my pants get too tight, I'll be more motivated. But for now, if I just keep my carb-o-ramas to a couple of days a week, I maintain, so it's all good.

Posted by: April at February 21, 2021 05:25 PM (OX9vb)

212 Posted by: LeftCoast Dawg at February 21, 2021 05:20 PM (sy5kK)

Gotta have the water. Sometimes I have to force it down, because I'd really rather just have the wine, but I am old enough to realize what crap I will feel like the next day if I don't drink water. It seems like the worst headaches come from "Two Buck Chuck" and other really cheap reds. I don't buy really expensive wines, but I find that if I drink wines under $10 a bottle, I'll pay for it in other ways.

Posted by: Donna&&&&&V at February 21, 2021 05:25 PM (HabA/)

213 I notice a lot of recipes use a bunch of sugar. I can see adding a little bit, but it shouldn't be noticeably sweet. It's Corn Bread, not PoundCake fer cryin' out loud.

Posted by: Common Tater at February 21, 2021 05:22
-----------------

Made a some with honey awhile ago. It was good for a change of pace. Family liked it.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:27 PM (ju2Fy)

214 Vegetable oil is technically a fat- and it tastes like I'd imagine Hillary's ass tastes... so not all fat tastes good.
Posted by: Joe Wagner at February 21, 2021 05:23 PM (3Jzvk)

Probably like prune juice, tang and valu-rite.

Hell, that could be a cocktail.....Hillary's Ass. Mix 3 equal parts and serve warm.

Oh look, martini time! One olive only please.

Posted by: Hairyback Guy at February 21, 2021 05:27 PM (R/m4+)

215 PaleRider you wouldn't happen to have a good mead recipe would you?

Posted by: Jewells45 at February 21, 2021 05:27 PM (nxdel)

216 >Which side of the bread does the peanut butter go on? the side facing the user

>Do you butter the toast before putting the peanut butter on the toast? No- just put the peanut butter on the toast

>Depends. Are you a righteous chunky advocate, or one of those smooth, um, people? I like the peanut butter you have to stir up because the peanut oil separates out

Posted by: DB- just DB at February 21, 2021 05:28 PM (iTXRQ)

217 On or off the cob?
Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:24 PM (ju2Fy)

Stares at bag of frozen corn in fridge...

Ummm...

Posted by: AlaBAMA at February 21, 2021 05:28 PM (rdbLX)

218 Hey everybody. Hey food thread!
OMG that rib steak looks de-lish. Good find.

CBD, I think the question on everyone's minds is: did you put any maple syrup on your rib steak? ;-)

Posted by: qdpsteve at February 21, 2021 05:28 PM (L2ZTs)

219 > Mexican street corn

My first exposure to that was when we lived in California. It is pretty good. My wife has made it a couple times since we left CA. Still good. She's going to try her hand at making Tamales from scratch in the next couple of weeks.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 05:28 PM (3H9h1)

220 Grabbed another whole tenderloin from Kroger for $69. Cut it into 10 steaks and vacuum packed them. Cut both end caps into stew meat.

Posted by: rickb223 at February 21, 2021 05:28 PM (b2L/I)

221 A couple of weeks ago I asked where to get what I would have considered reasonably common baking supplies--a 7x11 pan and a 9-inch tart removable bottom tart pan. I finally found both at Joann's Fabrics of all places; although perhaps not so surprising since they seem to have changed their name to just Joann's.

Posted by: Stephen Price Blair at February 21, 2021 05:28 PM (2lndx)

222 209 I had a couple of figs for lunch today. Figs taste good. Who knew?
Posted by: Grammie Winger's iPad at February 21, 2021 05:25 PM (45fpk)

I never liked Fig Newtons when I was a kid. I had fresh figs for the first time about 5 years ago and was surprised at how good they were. The Fig Newton thing really threw me off.

Fig preserves are also good. Greek Gods yogurt used to sell Greek yogurt with figs and I loved it, but I haven't seen it in stores around here for years.

Posted by: Donna&&&&&V at February 21, 2021 05:29 PM (HabA/)

223 "Good Lord, Guga! You've struck LEATHER!!"

Posted by: Sharkman at February 21, 2021 05:29 PM (i4vaF)

224 I was at a BBQ and they served poppers with peanut butter and jelly wrapped in bacon. I just had one with cream cheese. They said they were good. It sounded weird. I was drinking red wine and it really didn't sound like it would mix.

Posted by: CaliGirl at February 21, 2021 05:30 PM (A57L2)

225 We had a fire going all week in Texas. I also didn't work because the roads were too icy for anyone to get around. So I had plenty of time to cook-in the fire and on the fire. We burn post oak which is classic bbq wood in central Texas. I put frying pans in the coals, hung rib roast in front of the fire like they did 200 years ago according to Townsend on YouTube. I experimented with pot roast in a Dutch oven. I got some good results, but it is cooking that requires a lot of attention. I wouldn't want to do it every day.

Posted by: Drc at February 21, 2021 05:30 PM (0pc8A)

226 As for me, last time I had steak I decided to try something different. I made up some of what I'd call pepper relish.

I chopped up some jalapenos, added diced chipotles with adobo sauce, then threw in everything but the kitchen sink (soy sauce, smoky seasoning, hot sauce, fish sauce, garlic).

IMHO it complimented my steak well. Does anyone besides me think this sounds tasty? Just curious.

Posted by: qdpsteve at February 21, 2021 05:30 PM (L2ZTs)

227 Mmmm...Mimolette cheese.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 05:30 PM (Dc2NZ)

228 Miley!

Nice to see you here!

I've been keto since Jan 1. Going great!

Good luck! You can do it!

Posted by: nurse ratched at February 21, 2021 04:49 PM (U2p+3)

Hi nurse! Yes, I've done it before with great success, but I need to keep to it this time. I've been indulging in the worst kind of self-indulgence, and it's got to stop

Posted by: Miley, the Duchess at February 21, 2021 05:30 PM (Mzdiz)

229 Figs taste good. Who knew?

Posted by: Grammie Winger's iPad at February 21, 2021 05:25
----------------

I've only had them in a Newton. They were good.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:30 PM (ju2Fy)

230 Also I've decided I want to get myself some actual blue cheese and/or roquefort in 2021.

I'm also gonna try gorgonzola on my steak, thanks to a Horde recommendation.

Posted by: qdpsteve at February 21, 2021 05:31 PM (L2ZTs)

231
Really, I never even had the headache problem with wine until the last couple of years or so, so it may also have to do with being 29.
Posted by: April at February 21, 2021 05:22 PM (OX9vb)

April--the same thing started happening to me a few years ago. I'll occasionally have a glass of white wine if I go out to dinner, but I can feel it the next day.

Posted by: Ladyl, Insurrectionist at February 21, 2021 05:31 PM (TdMsT)

232 LOL. Watching Meat Eater on Netflix. They are spatchcocking a mallard they shot.

Posted by: rickb223 at February 21, 2021 05:31 PM (b2L/I)

233 Jewells. No, I just buy it at the liquor store. I like the semi-sweet ones. Serve chilled.

Posted by: PaleRider is simply irredeemable at February 21, 2021 05:31 PM (Aashi)

234 Donna - I always hated Fig Newton's too. But the figs from Costco are a world of goodness. My daughter in law had me try them. Yummy.

Posted by: Grammie Winger's iPad at February 21, 2021 05:31 PM (45fpk)

235 Stares at bag of frozen corn in fridge...

Ummm...

Posted by: AlaBAMA at February 21, 2021 05:28
----------------
Heh.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:31 PM (ju2Fy)

236 Yeah but I'm a sucker for a good bread dunked in a sauce that accompanies a starch

Italian bread w/ marinara & pasta
Naan (from real tandoor) w/ curry sauce & rice

Posted by: ghost of hallelujah at February 21, 2021 05:32 PM (oAY8z)

237 My snap theory is, honey would belong on Corn Bread, not in it, if that makes sense. Some like to make it with Jalapeno, some with Blueberries.

Someone told me to heat the cast iron pan enough nearly to smoke point, so it sizzles when pouring the batter in. This makes for a crispy crackly sides and bottom. That makes sense. I might try bread flour instead of AP, which is not always the best choice for many recipes.

Posted by: Common Tater at February 21, 2021 05:32 PM (XUnia)

238 Does anyone else here enjoy Nashville Hot Chicken?
Also, do you enjoy the honey drizzled on it?

Posted by: qdpsteve at February 21, 2021 05:33 PM (L2ZTs)

239 Oh look, martini time! One olive only please.

Hmmm. Maybe a Brandy Alexander (#2).

Which reminds me of a clip from the Hollywood Squares, Paul Lynde related natch.

Peter Marshall: " Say, Paul, what's a French 75?"
Paul Lynde: "25 more than it was last time [deprecating laugh]"

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 05:33 PM (ZSK0i)

240 227 Mmmm...Mimolette cheese.
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 05:30 PM (Dc2NZ)

Never had it. Ace turned me on to Epoisses cheese, which is stinky and good, but pretty expensive. Humboldt Fog is also a favorite, so I would probably like Mimolette.

Posted by: Donna&&&&&V at February 21, 2021 05:34 PM (HabA/)

241 {{{Ladyl}}} - my favorite insurrectionist!
Sorry I disappeared there - I had to soak in the remaining rays of the day. Arose late (4:30 pm) due to my night owl schedule. Fortunately having breakfast for dinner shortly. Publius' parents will be coming over, so I need to run. Always good to see you all!

Posted by: Miley, the Duchess at February 21, 2021 05:34 PM (Mzdiz)

242 Figs, prosciutto and a slice of dry Monterey Jack.

Posted by: Ben Had at February 21, 2021 05:34 PM (9ZsDn)

243 Someone told me to heat the cast iron pan enough nearly to smoke point, so it sizzles when pouring the batter in. This makes for a crispy crackly sides and bottom. That makes sense. I might try bread flour instead of AP, which is not always the best choice for many recipes.
Posted by: Common Tater

I grease the cast iron and put it in the oven before I turn it on. By the time the over is pre-heated, the pan is hot.

Posted by: rickb223 at February 21, 2021 05:34 PM (b2L/I)

244
238 Does anyone else here enjoy Nashville Hot Chicken?
Also, do you enjoy the honey drizzled on it?
Posted by: qdpsteve at February 21, 2021 05:33 PM (L2ZTs)

I've seen southern recipes for honey on fried chicken. It sounds delicious but I've never tried it.

Posted by: Ladyl, Insurrectionist at February 21, 2021 05:34 PM (TdMsT)

245 234 Donna - I always hated Fig Newton's too. But the figs from Costco are a world of goodness. My daughter in law had me try them. Yummy.
Posted by: Grammie Winger's iPad at February 21, 2021 05:31 PM (45fpk)

I'll have to remember that.

Posted by: Donna&&&&&V at February 21, 2021 05:34 PM (HabA/)

246 Hello, Food Thread. I just finished a Cup O Noodles, so I have consumed my sodium intake for the year. That was just to tide me over until I throw some chicken into the smoker. Happy Sunday!

Posted by: PabloD, boop/bop/beep at February 21, 2021 05:35 PM (8IYtY)

247 If I have leftover spaghetti sauce (not very often ha ha) I'll sometimes heat it up and pour it over french bread garlic toast sometimes instead of making more pasta. Garlic bread is a great way to kill any junk food cravings.

Posted by: Common Tater at February 21, 2021 05:35 PM (XUnia)

248 PaleRider I had a friend who made her own. She gave me some one time and I loved it. I wish I had gotten the recipe from her.

Posted by: Jewells45 at February 21, 2021 05:36 PM (nxdel)

249 I like hot chicken but these pop up 'Nashville Hot Chicken' places are hit or miss.

Rather just drizzle hot sauce on a spicy batter fried chicken from Alabama's kitchen.

Posted by: AlaBAMA at February 21, 2021 05:36 PM (rdbLX)

250 Ladyl, I ask because besides milk tea, I recently discovered a nearby place that does IMHO great Nashville Hot Chicken sandwiches, called Legend Hot Chicken. Turns out they're a fledgling chain; they already have three locations.

Their medium level sandwich (they call it a "sando") is surprisingly hot, flavorful, they use a good coleslaw, and the chicken is always huge, juicy and straight from the fryer. Needless to say I've become hooked.

Posted by: qdpsteve at February 21, 2021 05:36 PM (L2ZTs)

251 PBJ buttered toast with a bit of real bacon tossed in sounds like it should be good.

Posted by: klaftern at February 21, 2021 05:37 PM (RuIsu)

252 AlaBAMA, true, they can't all be great.

There's three NHC places that have popped up near me. I want to try the other two as well.

Posted by: qdpsteve at February 21, 2021 05:37 PM (L2ZTs)

253 Ooh, I never tried heating the skillet before I put the cornbread batter in it. I might have to go make some, just to test that out.

Then I will butter a fresh wedge, and slather it with the kind of peanut butter you have to stir up. It's amazingly good.

*Blueberries? Hmmmm....I could try that. Might work.

Posted by: April at February 21, 2021 05:37 PM (OX9vb)

254 CBD, thank you for all of your contributions but most especially for the Sunday Food Thread. I bought a vacuum sealer this week because of you. Been cooking up all salvageable meat from the freezer following Texas Electrogeddon.

Posted by: SuperMayorSuperRonNirenberg-More Powerful Than Baby Yoda*s Flying Car Seat at February 21, 2021 05:37 PM (dVkLR)

255
Their medium level sandwich (they call it a "sando") is surprisingly hot, flavorful, they use a good coleslaw, and the chicken is always huge, juicy and straight from the fryer. Needless to say I've become hooked.
Posted by: qdpsteve at February 21, 2021 05:36 PM (L2ZTs)

Qdpsteve--that sounds delish!

Posted by: Ladyl, Insurrectionist at February 21, 2021 05:38 PM (TdMsT)

256 I have some chuck roast on the grill right now, with chili sauce and vegetables. The recipe called for MSG as well, but I used a homemade seasoned salt instead.

One of the things I learned about MSG recently is that supposedly when a recipe calls for MSG it doesn't mean just MSG. The MSG you buy at the store contains other spices, too. I don't know if that's true, but I have found that replacing MSG with seasoned salt almost always works great.

Posted by: Stephen Price Blair at February 21, 2021 05:38 PM (2lndx)

257 Does anyone else here enjoy Nashville Hot Chicken?
Also, do you enjoy the honey drizzled on it?
Posted by: qdpsteve at February 21, 2021 05:33 PM (L2ZTs)

There's a local place here in Columbus called Hot Chicken Takeover. They don't put honey on it and it's a very small menu. Oily, but delicious.

Their heat levels are Cold, Warm, Hot, and Holy. Me and my kids can't go above Warm - which is easily equal to many places Hot. Hot is crazy hot, can't imagine Holy

Posted by: ghost of hallelujah at February 21, 2021 05:39 PM (oAY8z)

258 Ladyl, thanks, it is.
Wish I could send you one. :-)

The first time I tried their food, I also got their ghost pepper tenders. They were huge, juicy, looked great... and I couldn't eat them 'cuz the seasoning/sauce was way too spicy for me. Durnit!

Posted by: qdpsteve at February 21, 2021 05:39 PM (L2ZTs)

259 My snap theory is, honey would belong on Corn Bread, not in it, if that makes sense. Some like to make it with Jalapeno, some with Blueberries.

Someone told me to heat the cast iron pan enough nearly to smoke point..
Posted by: Common Tater at February 21, 2021 05:32
-------------------

It's all good, though haven't tried the Blueberries. Have added some canned corn. That was good.

Tried the heated cast iron but wasn't worth the hassle in IMO.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:39 PM (ju2Fy)

260 I'm also gonna try gorgonzola on my steak, thanks to a Horde recommendation.
Posted by: qdpsteve at February 21, 2021 05:31 PM (L2ZTs)

I like gorgonzola, but I don't know if I would like it on steak. It's strongly flavored and I'm afraid it would cover up the taste of the meat. I prefer my steak - if it's really good meat - either with just salt and pepper or else a simple red wine and mushroom sauce. I've never liked A-1 either.

Posted by: Donna&&&&&V at February 21, 2021 05:39 PM (HabA/)

261 I normally make two batches of corn bread. one plain and one with jalapeno and sharp cheddar.

Posted by: Ben Had at February 21, 2021 05:40 PM (9ZsDn)

262 Donna, understood.
It's weird... I used to love A1 on a steak, but now don't like it as much. I don't know if I changed or the sauce did. I *do* still love A1 (especially their hot/spicy version) on a cheesesteak sandwich.

Posted by: qdpsteve at February 21, 2021 05:41 PM (L2ZTs)

263 I made two very nice baked goods from the 1958 Charlotte cookbook I picked up in St. Augustine. One was a cookie, a very dry cookie with only a small amount of sugar in it; mostly butter, flour, and pecans. The other was a "different" applesauce cake. I don't know what made it different, but it was very good. Especially with caramel icing from the same book.

I also made some oven-fried chicken. Dipped the chicken in garlic butter, then in a dry coating made with bread crumbs, parmesan, and parsley. This was extremely good.

Pics in nic.

Posted by: Stephen Price Blair at February 21, 2021 05:41 PM (2lndx)

264 I prefer my steak - if it's really good meat - either with just salt and pepper

If it has a really good rub you don't even need that but I hear ya. I don't want a bunch of other crap on my steak.

Posted by: Jewells45 at February 21, 2021 05:42 PM (nxdel)

265 Nashville Hot Chicken

My son brought us some Nashville Hot Shrimp a couple weeks ago. Same shit I presume. My take... meh.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 05:42 PM (3H9h1)

266 Heinz 57 for all my steaks.

Posted by: C 137 at February 21, 2021 05:43 PM (2DOZq)

267 Posted by: PaleRider is simply irredeemable at February 21, 2021 05:09 PM (Aashi)

We have a winner!

Posted by: CharlieBrown'sDildo at February 21, 2021 05:43 PM (Q9lwr)

268 I bet Dolly Parton makes a mean batch of Nashville Hot Chicken :-)

Posted by: qdpsteve at February 21, 2021 05:43 PM (L2ZTs)

269 I just put a chop into the Traeger. I hope I have enough pellets.

Posted by: Brother Northernlurker just another guy at February 21, 2021 05:43 PM (lgiXo)

270 Don't start with the Castro jokes, ok? Those are too easy in this context.
Posted by: SFGoth

You haven't lived until you've had Castrato Grape Pudding.

Posted by: weft cut-loop at February 21, 2021 05:44 PM (QjGTg)

271 C137, I like Heinz 57, but it is way too close to ketchup for comfort.

Posted by: qdpsteve at February 21, 2021 05:44 PM (L2ZTs)

272 I've seen southern recipes for honey on fried chicken. It sounds delicious but I've never tried it.
Posted by: Ladyl, Insurrectionist at February 21, 2021 05:34 PM (TdMsT)

Look up red velvet fried chicken.

Posted by: C 137 at February 21, 2021 05:45 PM (2DOZq)

273 Ben Had, came back too late to EMT when you asked about my boys trip home.

His puppy was beautiful, but not house trained.

However, we cooked up a storm and had wonderful visit.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:45 PM (ju2Fy)

274 Ladyl and C137, I'd bet honey on fried chicken works pretty much the same as chicken and waffles.

Maple syrup: what CAN'T it do? ;-)

Posted by: qdpsteve at February 21, 2021 05:46 PM (L2ZTs)

275 Posted by: SuperMayorSuperRonNirenberg-More Powerful Than Baby Yoda*s Flying Car Seat at February 21, 2021 05:37 PM (dVkLR)

Glad to be of service!

Vacuum sealers are quite useful, and not just for sous vide!

Posted by: CharlieBrown'sDildo at February 21, 2021 05:46 PM (Q9lwr)

276 I like Lawry's seasoned salt on roasted veggies but it doesn't have MSG in it. Accent's only ingredient listed is MSG. Love that stuff on burgers and I never knew why, lol.

Posted by: dartist at February 21, 2021 05:46 PM (+ya+t)

277 Yeah, I always make Corn Bread in a cast iron skillet. I think that's key to a good crust. Plus, it just looks right.

I'll have to try buttermilk instead of whole milk.

This sounds weird, but I think it would be good smothered with fluffy sausage gravy. And a lot easier to make than scratch biscuits.

Re: Peanut butter and bacon - a PBJ sandwich with bacon and banana was popularized by Elvis Presley. Said to be his favorite.

Posted by: Common Tater at February 21, 2021 05:47 PM (XUnia)

278 That is a sexy loaf!

Yesterday spouse roasted a chicken. We follow the time guide in Hugh Fearnly-Whittingsall's Meat book. It was rubbed in herb butter :-) delicious.

Posted by: Funsize at February 21, 2021 05:47 PM (EiPf6)

279 dartist, on the sitcom The Critic, there was a NYC Chinese place called The Golden MSG. :-)

Posted by: qdpsteve at February 21, 2021 05:47 PM (L2ZTs)

280 Seriously, they are so good that I didn't bother with salsa or anything other than a sprinkle of Kosher salt when they came out of the oil.

Try them with some powdered fajita seasoning. Works great on fries, too.

Posted by: Bert G at February 21, 2021 05:48 PM (sAW0o)

281 The oven fried chicken came from an old Southern Living cookbook, “The Southern Living Quick and Easy Cookbook”. I ran across the series when I first visited Texas several years ago. Really liked it, and slowly picked up the whole set.

Posted by: Stephen Price Blair at February 21, 2021 05:49 PM (2lndx)

282 Bert G, I'm gonna try that. Thanks!
Sounds almost like putting crumbled Doritos Taco-flavored chips on 'em.

Posted by: qdpsteve at February 21, 2021 05:49 PM (L2ZTs)

283 Fajita mix is good on popcorn, too.

A good steak needs little other than salt, and garlic. Pepper if you want to get fancy. Let the beef flavor take center stage.

Posted by: Common Tater at February 21, 2021 05:51 PM (XUnia)

284 Now that I have conquered smoked summer sausage* I have been messing around with home cured bacon. I fried the last of the stuff I made last month this morning and nothing store bought comes close. Pork bellies with kosher salt, pink curing salt #1 and brown sugar is the base. You can mess around with other flavors but that is the sweet spot for us. Thick sliced and pan fried and it is the absolute bomb. Going to try one belly with maple syrup next time.

*I have used the cabelas jalapeno summer sausage mix and have had over 20 people say it is the absolute best they have ever had. Smoking another 20 pounds tomorrow. I sell it for $15 a pound and I run out in less than one day.

Posted by: Mister Scott (formerly GWS) at February 21, 2021 05:52 PM (JUOKG)

285 Those large cuts of meat are a cinch if you sous vide them to 127 or so. Takes a couple of hours, but it's near idiot, er...Moron proof.

Posted by: SARDiver at February 21, 2021 05:52 PM (HlqFH)

286
The first time I tried their food, I also got their ghost pepper tenders. They were huge, juicy, looked great... and I couldn't eat them 'cuz the seasoning/sauce was way too spicy for me. Durnit!
Posted by: qdpsteve at February 21, 2021 05:39 PM (L2ZTs)

My brothers and I love really hot food. At restaurants we have been known to challenge the chef.

Posted by: Ladyl, Insurrectionist at February 21, 2021 05:52 PM (TdMsT)

287 Stephen Price Blair, do you think that chicken recipe would work if one wanted to deep fry the chicken?

Posted by: Ben Had at February 21, 2021 05:52 PM (9ZsDn)

288 dartist, on the sitcom The Critic, there was a NYC Chinese place called The Golden MSG. :-)
=====
Now I'll be putting it on everything to test it out. I hope my blood pressure doesn't mind too much.

Posted by: dartist at February 21, 2021 05:52 PM (+ya+t)

289 The large cuts of meats reminds me of the Jake from State Farm commercial at the butchers. I super hate those commercials.

Posted by: C 137 at February 21, 2021 05:54 PM (2DOZq)

290 Yeah, I always make Corn Bread in a cast iron skillet. I think that's key to a good crust. Plus, it just looks right.

Posted by: Common Tater at February 21, 2021 05:47
-----------------

A friend gave me an old Lodge cast iron skillet that has 8 wedges for corn bread. Kind of cool.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 05:54 PM (ju2Fy)

291 My brothers and I love really hot food. At restaurants we have been known to challenge the chef.
Posted by: Ladyl, Insurrectionist at February 21, 2021 05:52 PM (TdMsT)

Vindaloo level 12

Posted by: C 137 at February 21, 2021 05:54 PM (2DOZq)

292 CBD,
Until you serve me a steak that has been boiled in a plastic bag, and it isn't a grey, tasteless mess, I will not believe it to be good.

Just. No.

Posted by: nurse ratched at February 21, 2021 05:55 PM (U2p+3)

293 Ben Had, succulent young pork goes well with or in rice and beans.

;-)

Posted by: Duncanthrax at February 21, 2021 05:55 PM (DMUuz)

294 Look up red velvet fried chicken.
Posted by: C 137 at February 21, 2021 05:45 PM (2DOZq)

Southern warp core overload. Hull breach imminent.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 05:56 PM (Dc2NZ)

295 As cooking videos go that brisket video is pretty much the funniest.

Posted by: Sharkman at February 21, 2021 05:56 PM (i4vaF)

296 At restaurants we have been known to challenge the chef.
Posted by: Ladyl, Insurrectionist at February 21, 2021 05:52 PM (TdMsT)

I challenged the chef at a Thai restaurant once. I thought he had tamed down his spices too much for Americans. Big mistake. The Crying Tiger made for a crying Donna.

Now that I'm older, I still like moderately spicy food but not as hot as when I was young. Ghost peppers are too hot for me. I've decided I like actually tasting my food.

Posted by: Donna&&&&&V at February 21, 2021 05:56 PM (HabA/)

297 With all this talk about MSG and fried rice does anyone have a link to a recipe?

Posted by: dartist at February 21, 2021 05:58 PM (+ya+t)

298 Maple syrup: what CAN'T it do? ;-)
Posted by: qdpsteve at February 21, 2021 05:46 PM

Be served on French Toast on Sundays between 4:00 and 6:00 p.m. Central Time, apparently.

Also, something to do with Manhattan.

Posted by: Duncanthrax at February 21, 2021 05:59 PM (DMUuz)

299 On day 5 with no running water.... it makes it difficult to cook something good since there is very little water to clean up with...

Posted by: lin-duh 27-4 at February 21, 2021 05:59 PM (UUBmN)

300 Until you serve me a steak that has been boiled in a plastic bag, and it isn't a grey, tasteless mess, I will not believe it to be good.

Posted by: nurse ratched at February 21, 2021 05:55 PM (U2p+3)

Sous vide works very well with beef steak, but there are other techniques that are just as good.

It really shines with pork and tougher cuts of beef. I guarantee that if you taste my beef short ribs you will rush out to buy a sous vide machine.

Posted by: CharlieBrown'sDildo at February 21, 2021 05:59 PM (Q9lwr)

301 Duncanthrax, I'm going to see if I can add some to the menu. I didn't want to shoot anything last night because I didn't have any water.

Posted by: Ben Had at February 21, 2021 06:00 PM (9ZsDn)

302 These Red Velvet Chicken Fingers look like something served in Satan's strip club:

https://tinyurl.com/1gjmoeq5

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 06:00 PM (Dc2NZ)

303 >>> Many say they had wine in Europe that did not contain sulfites and they never got a head ace or reaction. But the reality is the wine does contain sulfites. It is just that the E.U. does not require it to be put on the bottle. But people will say there is a difference. Oh well.
Posted by: Quint at February 21, 2021 05:01 PM (Veofh)
---------------------

Right, I drank Chilean wine. Told a friend that I thought the wine was giving me headaches but it didn't make sense.

He said, sulfites. Oh, well, scratch the wine list.

Posted by: Braenyard, Patriot dog at February 21, 2021 06:01 PM (UjxYw)

304 Ben Had, left you msg @273.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 06:02 PM (ju2Fy)

305 Liquor store recommended some cheap blended whiskey. - Bam.

Posted by: Braenyard, Patriot dog at February 21, 2021 06:02 PM (UjxYw)

306 On day 5 with no running water.... it makes it difficult to cook something good since there is very little water to clean up with...
Posted by: lin-duh 27-4 at February 21, 2021 05:59 PM

http://austintexas.gov/email/steveadler

Or, you can come on up to Georgetown, where you can get water, but you have to boil it.

Posted by: Duncanthrax at February 21, 2021 06:03 PM (DMUuz)

307 lin-duh, that sucks. I hope they get it fixed at the soonest.

Posted by: Ben Had at February 21, 2021 06:03 PM (9ZsDn)

308 136 I also love fish for breakfast.
Smoked salmon, many different herrings...
Posted by: navybrat, semper paratus at February 21, 2021 04:52 PM (w7KSn)

Toasted sesame seed bagel with Philly cream cheese, capers, and smoked wild Pacific salmon and a spritz 'o lemon.
Coffee and OJ.
Heaven in the morning.

Posted by: The Man from Athens at February 21, 2021 06:04 PM (QMwOT)

309 Smoke me a kipper.
I'll be back for breakfast.

Posted by: Ace Rimmer at February 21, 2021 06:05 PM (QMwOT)

310 Sulfites, without reading that link, iirc are used to kill residual yeast and stop fermentation. I've had some my share of pretty "good" hangovers over the years and thinking back, a few were caused by wine. Not sure about tannins, because among the worst were from white wines.

Why are sulfites necessary, or why kill off residual yeast? Bottle conditioned beer doesn't need sulfites? The yeasties do their thing, and go to sleep. Autolysis maybe?

Posted by: Common Tater at February 21, 2021 06:05 PM (XUnia)

311 I just put a fresh made lasagna in the oven. While cleaning up, I spilled all the fresh grated parm on the damn floor.

Shit.

Posted by: Infidel at February 21, 2021 06:06 PM (JKh2y)

312 Just had a bowl of chicken/couscous soup for supper, with 3 huge Pacific oysters on saltines topped with a drop of lemon juice and a drop of Spiracha. Es muy bueno.

Posted by: Eromero at February 21, 2021 06:06 PM (gjvwR)

313 Sulfites occur naturally in wine, but some producers will add sulfites as well.

Posted by: CharlieBrown'sDildo at February 21, 2021 06:07 PM (Q9lwr)

314 olddog, Thanks. Glad you got to have a good visit. I'll bet next time you see the puppy it will have proper manners!

Posted by: Ben Had at February 21, 2021 06:07 PM (9ZsDn)

315 Last week, I tried Popeye's new Cajun Flounder Fish Sandwich.

Hands down the best fast food fish sandwich I've ever had. Actually, maybe the best fish sandwich I've ever had!

They were a bit miserly with the excellent tartar sauce, but I'll correct that when I go get another one this week.

Posted by: naturalfake at February 21, 2021 06:07 PM (dWwl8)

316 Stephen Price Blair, do you think that chicken recipe would work if one wanted to deep fry the chicken?

I suspect that the chicken would have to be partially cooked first, or either the chicken would be underdone or the coating burnt.

Posted by: Stephen Price Blair at February 21, 2021 06:08 PM (2lndx)

317 2 second rule applies, Infidel.

Parmesan gets its distinctive odor from the same bacteria that makes dirty socks smelly, do I have that right? So a little floor bacteria won't hurt anything. (Kidding!)

Posted by: Common Tater at February 21, 2021 06:08 PM (XUnia)

318 Checked just now, thought that sulfites were a by product but not so. Bing has a list of eleven wines that do not have sulfites.

Posted by: Braenyard, Patriot dog at February 21, 2021 06:09 PM (UjxYw)

319
I challenged the chef at a Thai restaurant once. I thought he had tamed down his spices too much for Americans. Big mistake. The Crying Tiger made for a crying Donna.

Now that I'm older, I still like moderately spicy food but not as hot as when I was young. Ghost peppers are too hot for me. I've decided I like actually tasting my food.
Posted by: Donna&&&&&V at February 21, 2021 05:56 PM (HabA/)

We've gotten ourselves in "hot water," doin that, but no matter how hot, we ate the food anyway.. for pride's sake.

Posted by: Ladyl, Insurrectionist at February 21, 2021 06:09 PM (TdMsT)

320 Vacuum sealers are quite useful, and not just for sous vide!
Posted by: CharlieBrown'sDildo

Yep

Posted by: CBD's dealer at February 21, 2021 06:09 PM (QzkSJ)

321 Ben Had do y'all have water? Or are you reduced to drinking whiskey while bathing in the horse trough?

Posted by: Eromero at February 21, 2021 06:10 PM (gjvwR)

322 Smoked some brisket today. I give up. I would rather roast it "Jewish style" in the oven.

Posted by: JAS, AoSHQ addict at February 21, 2021 06:11 PM (2BZBZ)

323 Eromero, hugs to you and Mrs.E. Are you thawed out yet?

Posted by: Ben Had at February 21, 2021 06:11 PM (9ZsDn)

324 Mr. Scott - I've been making my own bacon for a while now. When Costco has pork bellies, I pick through the rack to find the meatiest ones. It's so easy - just mix the salt, pink salt, brown sugar (or maple syrup), throw it in a big zip-loc, and wait a week. If I'm feeling ambitious, I finish it in the smoker instead of the oven. Beats even the best store bought stuff all to hell, and just one slice is enough to fuel me for hours.

Posted by: PabloD, boop/bop/beep at February 21, 2021 06:11 PM (8IYtY)

325 Eromero,

I put some willapa bay fresh oysters in my shittake mushroom soup this afternoon. They sat in the super hot soup just long enough to take off the chill and curl the edges.

Heavenly.

Posted by: nurse ratched at February 21, 2021 06:12 PM (U2p+3)

326 Why are sulfites necessary, or why kill off residual yeast? Bottle conditioned beer doesn't need sulfites?

Wine yeast can 'handle' higher alcohol levels (champagne yeast can get up to 18% alcohol).
Sulfates stop those types of yeast.

Beer yeasts stop because you add only a small amount of gyle or sugar when bottling.
If you add too much you get bottle bombs. Hint: bottle bombs are really not fun.

Posted by: AZ deplorable isolated at February 21, 2021 06:12 PM (gtatv)

327 311 I just put a fresh made lasagna in the oven. While cleaning up, I spilled all the fresh grated parm on the damn floor.

Shit.
Posted by: Infidel at February 21, 2021 06:06 PM (JKh2y)
---

Prayers up, Infidel.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 06:13 PM (Dc2NZ)

328 9. 2019 FRAPPATO
The Frappato is a rare Sicilian grape that creates a lighter-bodied, juicy red you'll never forget.

This pick is fruit-forward with the essences of raspberry, red cherry, rhubarb and tomato leaf in every sip.
Try it slightly chilled with ribs, fries or pizza.

BUY IT ($16)

It's frappingly delicious.

Posted by: Braenyard, Patriot dog at February 21, 2021 06:13 PM (UjxYw)

329 Really, I never even had the headache problem with
wine until the last couple of years or so, so it may also have to do
with being 29.

Posted by: April at February 21, 2021 05:22 PM (OX9vb)

I am with you there too. I never had allergies of any kind until I went over 29.

Posted by: Quint at February 21, 2021 06:13 PM (Veofh)

330 re: vegetable oils...

Coconut oil is delicious. Slather the skin of the potato you're baking with it. You'll even get crispy skin in foil if you bake it hot enough (or covered with enough coals).

Posted by: creeper at February 21, 2021 06:13 PM (XxJt1)

331 I suspect that the chicken would have to be partially cooked first, or either the chicken would be underdone or the coating burnt.

Posted by: Stephen Price Blair
------------------------

I've made oven "fried" chicken several times. One of my favorites was using Ritz crackers instead of bread crumbs or panko.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 06:14 PM (ju2Fy)

332 "fruit-forward"?

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at February 21, 2021 06:14 PM (Dc2NZ)

333 Vacuum sealers are quite useful, and not just for sous vide!

Posted by: CharlieBrown'sDildo at February 21, 2021 05:46 PM

With covid precautions the wife and I shop only once every three weeks. One hour to go to Aldi's and back, half hour to unpack groceries, half hour to partition then vacuum seal chicken, beef, ham, salmon, etc.

The vacuum sealer has suddenly become an indispensable kitchen appliance. It's like having a time machine for protein so that they never age.

Posted by: Bill from Attainder at February 21, 2021 06:14 PM (N/gDA)

334 If you add too much you get bottle bombs. Hint: bottle bombs are really not fun.
Posted by: AZ deplorable isolated

I remember dad made some bottle bombs back in the 60's. Very not fun.

Posted by: Infidel at February 21, 2021 06:15 PM (JKh2y)

335 I just realized I have limes. If I knew that I would have had a margarita rather than rum and Coke. Shucks.

Posted by: Brother Northernlurker just another guy at February 21, 2021 06:15 PM (lgiXo)

336 Eromero, I was without any water at all for 24 hours but I had gotten a chance to fill all the troughs and I had containers for inside. I was so fortunate compared to what so many of you have/had to endure.

Posted by: Ben Had at February 21, 2021 06:16 PM (9ZsDn)

337 Ben Had, we finally got water back up last night at 730 and 90 percent of our Zhou bai-Den snow is melted. We are on a boil water 'order' but have plenty of iodine and bleach plus filter straws. Our 71 acre lake still has a little of what was 2 inches of ice that covered the entire surface. Did not have to rescue a single critter off it.

Posted by: Eromero at February 21, 2021 06:17 PM (gjvwR)

338 Posted by: naturalfake at February 21, 2021 06:07 PM (dWwl

I said that about their chicken sandwich. I will definitely try the fish.

I thought it was the tannins that made wine 'healthy'.

Posted by: C 137 at February 21, 2021 06:17 PM (2DOZq)

339 335 I just realized I have limes. If I knew that I would have had a margarita rather than rum and Coke. Shucks.
Posted by: Brother Northernlurker

Cuba Libre FTW!

Posted by: nurse ratched at February 21, 2021 06:18 PM (U2p+3)

340 2 second rule applies, Infidel.

Posted by: Common Tater at February 21, 2021 06:08
----------------

I used to use a 5-10 second rule until Ben Had said her rule was it's safe until the critters gets it. Or something like that.

Posted by: olddog in mo, uckfay ancercay at February 21, 2021 06:18 PM (ju2Fy)

341 My contribution to the food thread was making Jiffy cornmeal muffins and baking pork ribs. And I'm watching a video of a guy taking 54 minutes to show you how to make scalloped potatoes

Posted by: Notsothoreau - look forward at February 21, 2021 06:18 PM (YynYJ)

342 >>I just put a fresh made lasagna in the oven. While cleaning up, I spilled all the fresh grated parm on the damn floor.

Shit.
Posted by: Infidel at February 21, 2021 06:06 PM (JKh2y)

Oh that sucks. 5 second rule doesn't work well with that!

I made lasagna also. x2 Cooking for 2 households gets old but it's an easy one to double.

Posted by: My life is insanity at February 21, 2021 06:18 PM (sqAJS)

343 nurse rached, I would eat those oysters everyday, even in months without an 'R'.

Posted by: Eromero at February 21, 2021 06:19 PM (gjvwR)

344 Are you country folks going to buy yourself a water tank now?

Posted by: C 137 at February 21, 2021 06:21 PM (2DOZq)

345 I made baked custard this morning (x2) and worrying about getting the lasagna home, I forgot home's custard portion at mom's house.

Sad.

Posted by: My life is insanity at February 21, 2021 06:22 PM (sqAJS)

346 Ben, I wondered this morning how you were doing. I hope we don't see another one of these any time soon. But I have to admit, it was sure pretty. Your fields must have been beautiful.

Posted by: creeper at February 21, 2021 06:22 PM (XxJt1)

347 345 I made baked custard this morning (x2) and worrying about getting the lasagna home, I forgot home's custard portion at mom's house.

Sad.
Posted by: My life is insanity at February 21, 2021 06:22 PM (sqAJS)

Now I'm hungry for custard. I haven't had homemade custard in a long time.

Posted by: Ladyl, Insurrectionist at February 21, 2021 06:23 PM (TdMsT)

348 335 I just realized I have limes. If I knew that I would have had a margarita rather than rum and Coke. Shucks.
Posted by: Brother Northernlurke

I like spicy margaritas. I just had one the other day with chili salt on the rim and i thought there was sugar in the salt. The bartender told me she uses agave syrup instead of lime on the rim that the salt sticks better and a little sweet hit with the salt. It was good.

Posted by: CaliGirl at February 21, 2021 06:23 PM (A57L2)

349 Eris, Mlii, all over the mat, floor and cupboards and floor. Time to grate more.

First would problems. Nothing like our TX friends. Good Luck lin-duh.

I have been praying for you all.

Posted by: Infidel at February 21, 2021 06:24 PM (JKh2y)

350
Between global warming, covid-19, nuclear winter, and all the other horrors the left has invented - isn't our time better spent preparing a cook book for the last survivor, Keith Richards?

Posted by: Bill from Attainder at February 21, 2021 06:24 PM (N/gDA)

351 Also I've decided I want to get myself some actual blue cheese and/or roquefort in 2021.

I'm also gonna try gorgonzola on my steak, thanks to a Horde recommendation.

Posted by: qdpsteve at February 21, 2021 05:31 PM (L2ZTs)

these are good ideas. try them with some Port of Madeira wine. Good Gorgonzola, some Stilton (the quality varies) or some USA varieties like Maytag or Bayley Hazen. You can even throw in a fig.

Posted by: Quint at February 21, 2021 06:24 PM (Veofh)

352 I just realized I have limes.

The only appropriate solution is to do Tequila shots.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at February 21, 2021 06:25 PM (3H9h1)

353 Smoked some brisket today. I give up. I would rather roast it "Jewish style" in the oven.
=====
There are a lot of brisket smokers in here if you have questions. From my own experiences, my biggest problems were because the temp stalls at around 180 and it'll be tough until you are patient and wait until it gets to around 200 or 205. It's a long smoke too.

Posted by: dartist at February 21, 2021 06:25 PM (+ya+t)

354 A long church day, so the Fenelon family had BBQ's ribs for lunch-from the PA Dutch market along with a cold broccolli salad which also had raisins and onions . Spouse and son had frozen things for dinner. I had some leftover breast of chicken which I made into chicken salad. All very quick and easy.

Posted by: FenelonSpoke at February 21, 2021 06:25 PM (VP4Cd)

355 Amazing how much distance you can get out of a bowl of parmesan.

Posted by: creeper at February 21, 2021 06:27 PM (XxJt1)

356 Are you country folks going to buy yourself a water tank now?
Posted by: C 137

Wait 'till it warms up!

Posted by: Billie, Betty, and Bobbie Joe at February 21, 2021 06:27 PM (QzkSJ)

357 The bartender told me she uses agave syrup instead of lime on the rim that the salt sticks better and a little sweet hit with the salt. It was good.

Posted by: CaliGirl at February 21, 2021 06:23 PM (A57L2)

SY Kitchen?

Posted by: CharlieBrown'sDildo at February 21, 2021 06:28 PM (Q9lwr)

358 Really good thread content.

I use MSG in my chili. I tried it without, and I tried it with, and it tastes better with. MSG got a bad rap because it was overused in bad Chinese food. I cook a lot of Chinese, but I don't use MSG in my Chinese cooking. Maybe it would help to think of MSG as the reason mushrooms add so much of the "I want another bite" quality to dishes, instead of some sort of industrial chemical waste.

Those tortilla chips look wonderful. I want some.

Posted by: Splunge at February 21, 2021 06:28 PM (RzGcW)

359 If you add too much you get bottle bombs. Hint: bottle bombs are really not fun.

Posted by: AZ deplorable isolated at February 21, 2021 06:12 PM (gtatv)

when i made my first batch of cider years ago, half were not exactly bombs but close enough. The other half was flat. The next time it was the best cider ever, and then next, it sucked. Thus ended my cider making career.

btw, there are sulfites in all wine to be honest, it is a natural part of the process. Some "natural wines" have no added sulfites but those wines can be really funking if you are not used to them. They don't taste like standard table wine.

Posted by: Quint at February 21, 2021 06:29 PM (Veofh)

360 Ullo Chill Wine Purifier is supposed to take sulfites out of wine.

Posted by: Braenyard, Patriot dog at February 21, 2021 06:29 PM (UjxYw)

361 Clearly, I didn't smoke it long enough.

Posted by: JAS, AoSHQ addict at February 21, 2021 06:29 PM (2BZBZ)

362 Ladyl, baked custard made with farm fresh eggs, grated nutmeg on top, mmmm

Posted by: My life is insanity at February 21, 2021 06:31 PM (sqAJS)

363 Ullo Chill Wine Purifier is supposed to take sulfites out of wine.
Posted by: Braenyard, Patriot dog

We will take out no sulfites from wine before its time.

Posted by: Orson Welles for Paul masson at February 21, 2021 06:31 PM (QzkSJ)

364 292 CBD,
Until you serve me a steak that has been boiled in a plastic bag, and it isn't a grey, tasteless mess, I will not believe it to be good.

Just. No.
Posted by: nurse ratched at February 21, 2021 05:55 PM (U2p+3)

If it's boiling, you're doing it wrong.

I don't use sous vide much, but I do like it as an alternative to simmering in water for corned beef. Keeps more of the flavor in there, and the texture doesn't get stringy.

Posted by: Splunge at February 21, 2021 06:31 PM (RzGcW)

365 I make my own tortilla chips. Wondering what brand CBD uses? I have a favorite and if the store doesn't have them, I take a pass.

Posted by: Infidel at February 21, 2021 06:31 PM (JKh2y)

366 Spouse and son last night had a recipe from some magazine which was hot buttered rum-which was made from apple cider, butter, dark rum , cinnamon and nutmeg.
It smelled very good; I didn't have any because I am giving up alcohol for Lent and donating the money saved to the food pantry. I don't drink a lot but that sure smelled good. Whose stupid idea was it to give up any alcohol for Lent?

Posted by: FenelonSpoke at February 21, 2021 06:32 PM (VP4Cd)

367 CaliGirl, that sounds good. I use some agave in my tequila/lime marinade.

Posted by: Ben Had at February 21, 2021 06:33 PM (9ZsDn)

368 I actually was diagnosed with Chinese restaurant syndrome. Thought the doctor was nuts until I researched it. It only had one effect...I couldn't stand up. My balance was shot. It came back after twenty-four hours.

There's MSG in my spice rack and I use it. All things in moderation.

Posted by: creeper at February 21, 2021 06:33 PM (XxJt1)

369 A while back I got a couple of pork chops that were that thick, at Sam's. Almost like a roast. Seared in the skillet and finished in the oven. Wonderfully tender and tasty.

Posted by: Javems at February 21, 2021 06:33 PM (8SSHh)

370 SY Kitchen?
Posted by: CharlieBrown'sDild

Pico in Los Alamos

Posted by: CaliGirl at February 21, 2021 06:33 PM (A57L2)

371 I have never had a pickled egg. I was always intrigued by the idea -- I love almost all kinds of pickles, and I love eggs. But I never quite overcame my lazy unwillingness to peel a whole bunch of hard boiled eggs. I've tried all the tricks, but as far as I can tell, sometimes they peel easily, and sometimes they don't, and it's just fate.

The good news is that I finally have some pickled eggs coming in the mail. The clincher was that the woman who makes and sells them lives in Louisiana.

Posted by: Splunge at February 21, 2021 06:34 PM (RzGcW)

372 when i made my first batch of cider years ago, half were not exactly bombs but close enough. The other half was flat. The next time it was the best cider ever, and then next, it sucked. Thus ended my cider making career.

Posted by: Quint

The trick is to mix the sugar into the entire batch of beer/cider/mead(if you want sparkling).
If you put the sugar into individual bottles there is too much variation in your carbonization. DAMHIK!

Posted by: AZ deplorable isolated at February 21, 2021 06:34 PM (gtatv)

373 Chips without salsa is like a gun without bullets.

Posted by: Guy Mohawk at February 21, 2021 06:34 PM (r+sAi)

374 Ladyl, baked custard made with farm fresh eggs, grated nutmeg on top, mmmm
Posted by: My life is insanity

Ohh, that reminds me of creme puffs from my old Betty Crocker cook book. So easy.

Posted by: Infidel at February 21, 2021 06:35 PM (JKh2y)

375 The trick is to mix the sugar into the entire batch of beer/cider/mead(if you want sparkling).

If you put the sugar into individual bottles there is too much variation in your carbonization. DAMHIK!

Posted by: AZ deplorable isolated at February 21, 2021 06:34 PM (gtatv)

that is probably what I did wrong.

Posted by: Quint at February 21, 2021 06:36 PM (Veofh)

376 "Bottle bombs" used to be a lot more common in homebrew, because the prohibition method of carbonation was more of a guess and by golly thing. No priming sugar or speise or gyle was used, the idea was to bottle when fermentation was not quite fully attenuated.

I weigh the priming sugar (I use DME, think it tastes a little better) and carefully calculate the amount required. I'm really careful because carbonation on the high side is a little more tricky. Make damn sure FG has been reached though, and it's no problem, really.

I suspect most bottle bombs today are caused by "gusher" bacteria contamination. They never quit fermenting, unlike beer yeast.

Posted by: Common Tater at February 21, 2021 06:36 PM (XUnia)

377 My husband loves baked egg custard.

Posted by: FenelonSpoke at February 21, 2021 06:36 PM (VP4Cd)

378 367 CaliGirl, that sounds good. I use some agave in my tequila/lime marinade.
Posted by: Ben Had at February 21, 2021 06:33 PM (9ZsDn)

It was good, it could have been spicier. They used jalepeno infused tequila, I put jalepeno in my margarita's with agave syrup, fresh lime and Cointreau.

Posted by: CaliGirl at February 21, 2021 06:36 PM (A57L2)

379 >>Ohh, that reminds me of creme puffs from my old Betty Crocker cook book. So easy.
Posted by: Infidel

I never would've put creme puffs and easy together! But I've never made them. I'd like to make eclairs tho.

Posted by: My life is insanity at February 21, 2021 06:37 PM (sqAJS)

380 New legislation would protect drivers who hit protestors in Oklahoma.

LOL

Where's creeper?

Posted by: SMH at February 21, 2021 06:37 PM (l64hh)

381 Chips without salsa is like a gun without bullets.
Posted by: Guy Mohawk at February 21, 2021 06:34 PM (r+sAi)

I just had restaurant style chips with Tostitos avocado salsa. Best quac / avocado salsa I've had.

Posted by: C 137 at February 21, 2021 06:38 PM (2DOZq)

382 I make my own tortilla chips. Wondering what brand CBD uses? I have a favorite and if the store doesn't have them, I take a pass.
Posted by: Infidel

---

I prefer making my own also.

Don't have a favorite brand, just use what is available.

Posted by: SMH at February 21, 2021 06:39 PM (l64hh)

383 There are priming sugar/DME (or other fermentables) charts that take a lot of the guesswork out.

One of the inputs is temperature - n.b., this refers to the highest temoerature the beer reached during fermentation - not the current temperature of the beer at time of bottling.

Posted by: Common Tater at February 21, 2021 06:40 PM (XUnia)

384
SY Kitchen?
Posted by: CharlieBrown'sDildo at

This is embarrassing kind of, my husband and I went and saw the elephant seals and walked around Cambria then we stopped in Los Alamos and were day drinking margaritas with some appetizers before we went home.

Posted by: CaliGirl at February 21, 2021 06:40 PM (A57L2)

385 I weigh the priming sugar (I use DME, think it tastes a little better) and carefully calculate the amount required. I'm really careful because carbonation on the high side is a little more tricky. Make damn sure FG has been reached though, and it's no problem, really.

I suspect most bottle bombs today are caused by "gusher" bacteria contamination. They never quit fermenting, unlike beer yeast.
Posted by: Common Tater

Completely agree. DME is better; but, I worded it so that people who don't brew would understand.

I moved to kegging in 5g kegs 6 months after I started brewing unless I was making a specialty brew that needed aging, or gifting.

Posted by: AZ deplorable isolated at February 21, 2021 06:40 PM (gtatv)

386 Back when you could go places, I went to a buffet in Las Vegas that is by far the best I've ever been to. It operated only one day a week, in Bally's.

It's a rule in a buffet that they will try to saturate you with inexpensive carbs, to reduce your appetite for the expensive meats and seafoods.

The careful buffet eater will resist that, so what did they do at this ultimate buffet? They served absolutely amazing, irresistible popovers. I still remember how they tasted, hot, with butter on them. I still have the recipe, somewhere.

Posted by: Splunge at February 21, 2021 06:40 PM (RzGcW)

387 I made ribs for Sunday lunch today. baked them in a slow oven for 4 and a half hours. Sweet Baby Ray's bbq sauce on broil for 5 minutes or so. Man, they were good. Best I've ever made, falling off the bone.
Always before, I cooked them at 275 degrees, this morning I cooked them at 300 degrees.
The sides were mashed potatoes and sweet corn.

Posted by: ALH, Trump Won at February 21, 2021 06:41 PM (oUcR5)

388 yorkshire pudding

Posted by: vizzy at February 21, 2021 06:42 PM (R/9t3)

389 Our Sunday after dinner movie is "Gladiator" with Russell Crowe. I saw him in an excellent performance in "Master and Commander" where he was slightly heavy. I guess "Gladiator" is Crowe in his fit prime. Tami recommended I watch it.

Posted by: FenelonSpoke at February 21, 2021 06:42 PM (VP4Cd)

390 Gladiator is a superb movie.

Posted by: Splunge at February 21, 2021 06:42 PM (RzGcW)

391 It's a rule in a buffet that they will try to saturate you with inexpensive carbs, to reduce your appetite for the expensive meats and seafoods.
Posted by: Splunge at February 21, 2021 06:40 PM (RzGcW)

Years ago I was in Biloxi and one of the casinos had a chili buffet where that was all they served. Chili, mild to wild.

One serving was usually enough.

Posted by: Hairyback Guy at February 21, 2021 06:43 PM (R/m4+)

392 Tostitos avocado salsa.

I bought some on a whim a while back. Goes great with quesadillas.

Posted by: Infidel at February 21, 2021 06:43 PM (JKh2y)

393 I forgot to talk about the prep for the ribs.
Rinse them off first in case there are any bone shards, salt & pepper, I use way more pepper than salt, and then drizzle olive oil over the meat.
Cook covered using heavy duty aluminum foil.

Posted by: ALH, Trump Won at February 21, 2021 06:43 PM (oUcR5)

394 It's a rule in a buffet that they will try to saturate you with inexpensive carbs, to reduce your appetite for the expensive meats and seafoods.
Posted by: Splunge

That's funny.
The last time I was in LV I was on a strict keto diet.
They buffets work really well for keto if you're careful and I was *very* careful.
I don't think they made any money off me on the buffet line (well okay, they probably pay a little bit less than we do when they buy in bulk).

Posted by: AZ deplorable isolated at February 21, 2021 06:45 PM (gtatv)

395 But I've never made them. I'd like to make eclairs tho.

-----

Eclairs. Must be a regional thing (like Blondie, I hail from Illinois), but we called those things 'Bismarcks.'

Posted by: AJ Dhuie at February 21, 2021 06:45 PM (S0hlZ)

396 Tostitos avocado salsa.

I bought some on a whim a while back. Goes great with quesadillas.
Posted by: Infidel at February 21, 2021 06:43 PM (JKh2y)

I was surprised how good it was . Granted I'm a food troglodyte but it was better than the other offers out there.

Posted by: C 137 at February 21, 2021 06:45 PM (2DOZq)

397 Pico general Store in Los alamos has a new chef, I haven't met him yet but I miss the old chef, Chef Drew and his fiance, She was the bartender. We would sit at the bar and have dinner.

He made the best salad, warm mushroom salad with big hunks of bacon on arugula and shaved cheese. That was my favorite thing. They have a really good wine list.

Posted by: CaliGirl at February 21, 2021 06:46 PM (A57L2)

398 We just finished a Russian series on Netflix called Better than Us about robots that look like people. It was dubbed in English, which was nice. I enjoyed it.
We're looking for a new series to watch on Netflix. Any suggestions?

Posted by: ALH, Trump Won at February 21, 2021 06:46 PM (oUcR5)

399 My contribution to the food thread was making Jiffy cornmeal muffins and baking pork ribs.
Posted by: Notsothoreau - look forward

Ignoring that baking ribs part, nothing wrong with Jiffy cornbread. It's fool-proof.

... scalloped or au gratin? I've been schooled in the distinction before.

Posted by: weft cut-loop at February 21, 2021 06:46 PM (QjGTg)

400 Pico in Los Alamos

Posted by: CaliGirl at February 21, 2021 06:33 PM (A57L2)

The drink sounds like fun. The restaurant is now on my list.

Thanks!

Posted by: CharlieBrown'sDildo at February 21, 2021 06:46 PM (Q9lwr)

401 Good Evening.

Just got here. I thought that was broccoli in a prison toilet.

Posted by: Mr Aspirin Factory at February 21, 2021 06:46 PM (808UL)

402 yorkshire pudding

Posted by: vizzy at February 21, 2021 06:42 PM (R/9t3)
we had a long discussion on that topic once. I used to make them every holiday when I made a standing rib roast. I am not alone there, many Hordians are well acquainted with Yorkshire Pudding.

Posted by: Quint at February 21, 2021 06:46 PM (Veofh)

403 343 nurse rached, I would eat those oysters everyday, even in months without an 'R'.

Posted by: Eromero at February 21, 2021 06:19 PM (gjvwR)

There is a restaurant in New Orleans called Casamento's that is closed for May, June, July and August. Best fried oysters in town, hands down, during the "R" months.

Posted by: Javems at February 21, 2021 06:46 PM (8SSHh)

404 Our Sunday after dinner movie is "Gladiator" with Russell Crowe. I saw him in an excellent performance in "Master and Commander" where he was slightly heavy. I guess "Gladiator" is Crowe in his fit prime. Tami recommended I watch it.

Master and Commander is an excellent movie but yeah Crowe was in his prime in Gladiator. Great movie. I've probably seen it 5 or 6 times. Also features the beautiful Connie Nielson who has aged very very well!

Posted by: Jewells45 at February 21, 2021 06:47 PM (nxdel)

405 *waves to Eromero*

Posted by: SMH at February 21, 2021 06:47 PM (l64hh)

406 Wondering what brand CBD uses?

Posted by: Infidel at February 21, 2021 06:31 PM (JKh2y)

Dildo Brand Tortilla Chips.

[Those are homemade]

Posted by: CharlieBrown'sDildo at February 21, 2021 06:47 PM (Q9lwr)

407 Tostitos ,Pace Picante, and Velveeta. If those did not exist, I would probably by even more spry.

Posted by: Quint at February 21, 2021 06:48 PM (Veofh)

408 The breakfast Buffett at the LaBerge casino in Lake Charles , LA is the best I've had.

Posted by: C 137 at February 21, 2021 06:48 PM (2DOZq)

409
374 Ladyl, baked custard made with farm fresh eggs, grated nutmeg on top, mmmm
Posted by: My life is insanity

OMG...

Posted by: Ladyl, Insurrectionist at February 21, 2021 06:48 PM (TdMsT)

410 My Ma rotisserie drip and oh how
airy My older bruh' insisted on that being his b'day meal every year

Posted by: vizzy at February 21, 2021 06:48 PM (R/9t3)

411
Just got here. I thought that was broccoli in a prison toilet.
Posted by: Mr Aspirin Factory at February 21, 2021 06:46 PM (808UL)

I can't stop laughing.

Posted by: Ladyl, Insurrectionist at February 21, 2021 06:49 PM (TdMsT)

412 The breakfast buffet at Treasure Island many moons ago was fantastic.

Posted by: Mr Aspirin Factory at February 21, 2021 06:50 PM (808UL)

413 Also, Chinese is better with Accent. Either use it at home, or take the shaker with you.

Posted by: Delurk Ergo Sum at February 21, 2021 06:50 PM (YwPJG)

414 scalloped or au gratin? I've been schooled in the distinction before.
Posted by: weft cut-loop at February 21, 2021 06:46 PM (QjGTg)

I called the all rotten potatoes when my grandmother made them on my visit as a kid . I don't think she appreciated that.

Posted by: C 137 at February 21, 2021 06:51 PM (2DOZq)

415 >>Eclairs. Must be a regional thing (like Blondie, I hail from Illinois), but we called those things 'Bismarcks.'
Posted by: AJ Dhuie

Not sure. I'm SE Wisconsin

Posted by: My life is insanity at February 21, 2021 06:51 PM (sqAJS)

416 Posted by: CaliGirl at February 21, 2021 06:40 PM (A57L2)

Embarrassing? Absolutely not. That sounds like a great day!

Posted by: CharlieBrown'sDildo at February 21, 2021 06:52 PM (Q9lwr)

417 Jamems @ 403. I like fried oysters but prefer them raw. Always felt kinda guilty eating them fried, like you do when you eat the last oreo and put the bag back in the breadbox.

Posted by: Eromero at February 21, 2021 06:53 PM (gjvwR)

418 Made cider this past fall and tried the first bottle at Christmastime. It was . . . thin. Not flat, but just didn't have much depth of flavor. We're letting the rest age to see if it improves.

If not, I had an idea which I'm actually eager to try: mulled cider. Heat up the cider and spike it with plenty of cinnamon, clove, nutmeg, and orange juice.

Posted by: Trimegistus at February 21, 2021 06:53 PM (QZxDR)

419 If not, I had an idea which I'm actually eager to try: mulled cider. Heat up the cider and spike it with plenty of cinnamon, clove, nutmeg, and orange juice.
Posted by: Trimegistus

And rum!

Posted by: AZ deplorable isolated at February 21, 2021 06:55 PM (gtatv)

420 We must have been watching "Gunsmoke" or "Bonanza", but for some reason us kids said something like "What kind of Grub we havin' tonite ma?" Something like that. We didn't talk like that. She got PISSED! I first heard brussel sprouts referred to here as "satan's dingleberries", which I would have used at the dinner table, no doubt. Dad might have laughed, if only briefly. But I'd still be fvcking grounded for that.

Posted by: Common Tater at February 21, 2021 06:56 PM (XUnia)

421 Naturalfake: that's interesting. I tried Popeye's fish sandwich earlier in the week and was unimpressed. I'll give it another shot.

Guy Mohawk: yes re chips and salsa. :-)

Posted by: qdpsteve at February 21, 2021 06:57 PM (L2ZTs)

422 I first heard brussel sprouts referred to here as "satan's dingleberries", which I would have used at the dinner table, no doubt.

---

I thought this was known for centuries.

Posted by: SMH at February 21, 2021 06:57 PM (l64hh)

423 SMH @ 405- Huggin you and kissin your face, can Ex-ex see me? I needed to relax here a bit, just took my BP meds and maybe put my leg up with a double Captain Morgan. Rough 2 days, worked with suicide attempt yesterday and a triple GSW today. People are going nuckin futz.

Posted by: Eromero at February 21, 2021 06:58 PM (gjvwR)

424 Just got here. I thought that was broccoli in a prison toilet.

Posted by: Mr Aspirin Factory at February 21, 2021 06:46 PM (808UL)

You mean the toilets those poor immigrants were forced to drink from when caged at the border?

Posted by: Javems at February 21, 2021 06:58 PM (8SSHh)

425 413 Also, Chinese is better with Accent. Either use it at home, or take the shaker with you.
Posted by: Delurk Ergo Sum at February 21, 2021 06:50 PM (YwPJG)

Most restaurant Chinese in the US, yes. The real stuff, no.

Posted by: Splunge at February 21, 2021 06:59 PM (RzGcW)

426 Posted by: Trimegistus at February 21, 2021 06:53 PM (QZxDR)

not a bad idea. There are lots of things you can add. You can buy tannins, apple essence, add concentrated apple juice to spike the boozyness etc. To be honest, the best batch I ever made was from a guy who made a damn good sweet cider and pretty much leaving it alone.

what I learned is making booze is pretty much hit or miss. I got ok at it after a while but to me the adventure was the fun. it is far easier to just buy something but it is fun to create alcohol. I won't try beer though, I am way to much of a beer snob to like any beer I could make. Same with wine but tenfold.

Posted by: Quint at February 21, 2021 06:59 PM (Veofh)

427 22 I first heard brussel sprouts referred to here as "satan's dingleberries", which I would have used at the dinner table, no doubt.

---

I thought this was known for centuries.
Posted by: SMH at February

They have to be cooked right, with bacon or pork belly. Everything is good with some pork fat.

Posted by: CaliGirl at February 21, 2021 07:00 PM (A57L2)

428 He's laughing, Eromero.

And yeah, people are losing it all over.

Drinking a Dr. Rum in solidarity.

Posted by: SMH at February 21, 2021 07:01 PM (l64hh)

429 Gun NOOD!

Posted by: AZ deplorable isolated at February 21, 2021 07:01 PM (gtatv)

430 Thanks CBD!

Posted by: dartist at February 21, 2021 07:01 PM (+ya+t)

431 SMH, what's a Dr. Rum?
(I assume rum and DrPepper.)

Posted by: qdpsteve at February 21, 2021 07:01 PM (L2ZTs)

432 I once made a kind of cracker/chip from pita bread in the oven. Had friends over who raved about them. However, I can't remember what I did. If anybody has done this, let me know the recipe. I always have leftover pita and if I freeze it, it gets forgotten.

Posted by: Sharon(willow's apprentice) at February 21, 2021 07:02 PM (sd8p8)

433 I found authentic Frankfurt Apfelwein at a store! I was so excited. It reminded me of when I was in a boring chain hotel in Frankfurt, some sort of way station, and the only interesting thing around was a district across a bridge where apparently this stuff is traditional. I had a great meal of a giant piece of pork on the bone, accompanied by Apfelwein.

What I bought was clearly authentic. But it made me remember that I didn't much like the Apfelwein in its authentic setting. The vivid memory was about that giant delicious hunk of pork.

Posted by: Splunge at February 21, 2021 07:03 PM (RzGcW)

434 Quint, have you tried any Rodney Strong Cabernet?

Posted by: Ben Had at February 21, 2021 07:03 PM (9ZsDn)

435 More unsolicited advice, if you have gyros, sprinkling some garlic powder on them is a good thing.

Posted by: Delurk Ergo Sum at February 21, 2021 07:03 PM (YwPJG)

436 They have to be cooked right, with bacon or pork belly. Everything is good with some pork fat.
Posted by: CaliGirl

---

We're gonna have to agree to disagree on this, lol.

Remember the scene in Mommy Dearest where Joan makes Christina sit at the table for hours until she cleans her plate?

Yeah, not fun.

Posted by: SMH at February 21, 2021 07:03 PM (l64hh)

437 qdp, yep.

Gotta boycott Coke, ya know.

Posted by: SMH at February 21, 2021 07:04 PM (l64hh)

438 Bill Gates has this site marked for cancellation. The pic of prime beef made him furious (as only a nerd can be)

otoh .. it made me hungry

Posted by: Joe F. at February 21, 2021 07:04 PM (fMTky)

439 Years ago I made popovers/Yorkies for the holidays. Even bought the special pan. They had chives in them and they were really good. Didn't use the traditional beef fat for the oil. But, as I recall, you put a good bit of oil in those cups. Wish I'd kept the recipe. My 14 yr-old son is a carb hound and he would love those.

Posted by: ghost of hallelujah at February 21, 2021 07:04 PM (oAY8z)

440 Quint, have you tried any Rodney Strong Cabernet?

Posted by: Ben Had at February 21, 2021 07:03 PM (9ZsDn)

I have. Rodney Strong is a very good wine. Hell I recommend it. I have some more obscure reccos, but I have always thought highly of Rodney Strong.

Posted by: Quint at February 21, 2021 07:05 PM (Veofh)

441 gub

Posted by: ghost of hallelujah at February 21, 2021 07:07 PM (oAY8z)

442 Remember the scene in Mommy Dearest where Joan makes Christina sit at the table for hours until she cleans her plate?

Yeah, not fun.
Posted by: SMH at February

I'm sorry, I would never eat them either in that case, even if they smelled like bacon.

Posted by: CaliGirl at February 21, 2021 07:09 PM (A57L2)

443 (JKh2y)

I was surprised how good it was . Granted I'm a food troglodyte but it was better than the other offers out there.
Posted by: C 137 at February 21, 2021 06:45 PM (2DOZq)
--------------

Wholly Guacamole

Posted by: Braenyard, Patriot dog at February 21, 2021 07:09 PM (UjxYw)

444 Dildo Brand Tortilla Chips.

[Those are homemade]

Posted by: CharlieBrown'sDildo

roflmao

Please post on next week's food thread?

Posted by: Infidel at February 21, 2021 07:09 PM (JKh2y)

445 Back when I could get good bagels without paying Goldbelly a lot of money, I used to slice them into cracker-thin rounds and toast them in the oven. Best crackers ever. The best kinds of bagels to do this with: sesame and pumpernickel.

Posted by: Splunge at February 21, 2021 07:09 PM (RzGcW)

446 What I bought was clearly authentic. But it made me
remember that I didn't much like the Apfelwein in its authentic setting.
The vivid memory was about that giant delicious hunk of pork.

Posted by: Splunge at February 21, 2021 07:03 PM (RzGcW)

I bet the stuff you had in Germany was way better than the commercial stuff you got here. Don't get me started on the difference between Limoncello in Calabria and what you can get at the local ABC store.

Posted by: Quint at February 21, 2021 07:10 PM (Veofh)

447 437 qdp, yep.

Gotta boycott Coke, ya know.
Posted by: SMH at February 21, 2021 07:04 PM (l64hh)
----------------

Trying to work on that bourbon and tea thing but it's difficult.

Posted by: Braenyard, Patriot dog at February 21, 2021 07:11 PM (UjxYw)

448 and yes, i have made a lot of limoncello too. In my opinion, it sucked.

i just didn't have the legit lemons.

Posted by: Quint at February 21, 2021 07:11 PM (Veofh)

449 "You can also add a few drops of hydrogen peroxide, which will oxidize the sulfites and neutralize them. But does the hydrogen peroxide change the flavor of the wine?"

Posted by: Braenyard, Patriot dog at February 21, 2021 07:16 PM (UjxYw)

450 Sounds like a good excuse for a taste test.

Posted by: Additional Blond Agent, STEM guy at February 21, 2021 07:37 PM (ZSK0i)

451 yorkshire pudding

Posted by: vizzy at February 21, 2021 06:42 PM (R/9t3)
we had a long discussion on that topic once. I used to make them every holiday when I made a standing rib roast. I am not alone there, many Hordians are well acquainted with Yorkshire Pudding.
Posted by: Quint at February 21, 2021 06:46

Yep make it sometimes for holidays, Jules' Grandma on one side came from Scotland, as did a grt grandfather on the other side.

There used to be store in Chicago that sold Scottish food. It was open about 10 yrs ago, don't know if it's still there.

Posted by: Farmer at February 21, 2021 08:16 PM (55Qr6)

452 Ma's was Hungarian style or maybe Her own
It was Delicious

Posted by: vizzy at February 21, 2021 08:33 PM (R/9t3)

453 Dern right, fresh fried tortilla chips are sumptuous! My work-study job back at UCSB (go Gauchos!) was frying tortilla chip for the Pub and other UCen outlets. The fryer was deep underground, at the end of a long hall. Great place for a grease fire, so I was careful. The industrial deep fat fryer held 50 pounds of oil and I fried and fried, and fried. Grab a 50 stack of corn tortillas, cut into 6ths, toss and stir. I toiled alone, hot oil and his roiling fury my only companions. This was good instruction, as worthy as my lectures and labs. Today when I get chips and salsa at the mex restaurant I know what I'm looking at, and enjoy commensurately.

Posted by: aawlberninf350 at February 22, 2021 02:32 AM (JcnFx)

454 Glad to see that you did not think ill will of my suggestion for the Festive-but-Frugal Meal For Eight. I will admit that I don't get to comment much, but serious eats is one of my favorite sites to get recipes and learn about cooking. Normally I go by the name unclerudy, but my real first name is always ok.

Posted by: Michael at February 22, 2021 03:32 PM (wxFjS)

455 Vegetarian Name for the only one in the Tribe who can Hunt,Fish or Light Fires

Posted by: Tamaa the Drongo Bird at February 22, 2021 05:46 PM (FLiOE)

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