Food Thread: A Welcoming Table, Beef With A Good Sauce, And Cornbread!

A beautifully set holiday table is a wonderful thing. It adds a festive feeling, and marks the day and the guests as special. But I am lousy at this sort of stuff. Oh, I like nice wine glasses, and as my wife will attest we have far too many bowls* for our own good (small soup, large soup, main course...duh!). But the finishing touches are beyond me.

I'll put a flower arrangement in the middle of the table and will be insanely proud of myself! I do know how to set the cutlery though! Luckily there are others who are much better than I at this sort of thing, but it is an aesthetic whose execution I simply do not possess, though I certainly appreciate it when I see it.

*I enjoy serving main courses in wide flat bowls. Things like stews and braises lend themselves to that, and it gives me an excuse to put a big spoon at every setting. Because I like eating with spoons...they are so efficient that sometimes I don't even have to pick up the bowl and lick it clean!

******
One of significant flaws in our current malaise is the inability to recognize attacks on seemingly trivial and specific things as parts of a concerted effort to destabilize our society. So when a few lunatic vegans start ranting about how meat is evil, most people in America smile and move on. But it is vital that we defend our traditions -- and food is a huge and powerful tradition -- against all comers.

The Chinese have no problem with that, which is one reason why, in spite of their many internal problems, they are such a formidable opponent.

Here is a squishy moderate talking about the vigorous and powerful response to a couple of idiot Chinese actors criticizing their meat-eating culture, and touting vegetarianism as superior.

Chinese actors scolded for promoting 'Anti-China' vegetarianism

Meat is central to Chinese food, and a symbol of financial and cultural success. Attacks on it are seen as attacks on China, and that is simply unacceptable.

Imagine an America that responded in the same way!

******

Yes, that is a photo of my kitchen garbage can with a container of expensive avocado oil in it. Depressing though it may be to toss food, if it is oxidized, it gets thrown out! That's one of the things that I am quite sensitive to, and I always taste my oils to make sure that they are still usable.

Luckily I had used most of it before it turned, but short of burning it in a lamp or making bio-diesel, there isn't much else to do with it.

******
I made this a week or two ago, mostly because I had most of a half gallon of milk leftover from Thanksgiving, and as most of you know I am a cheap bastard and didn't want to waste it. Chicken in milk is a very easy dish, and even the most difficult and messiest part of the recipe (browning the chicken) can be managed if you use the smallest high-sided pot you have.

It's not perfect, mostly because Oliver chose easy over good. "Speed-peel" the lemon? No. Zest the lemon very carefully, making sure that you don't get any of the bitter pith, and the dish will turn out better. And spend the extra 15 seconds peeling the garlic. That's just silly to omit.

But it is worth a try, and the general technique is interesting.

******
Pavés du Mail is a simple but astoundingly delicious dish that can be modified for almost any beef cut. Hell, I'll bet it would be pretty good with pork chops too.

If anyone is looking for an easy meal for Christmas or New Years, this may be it. Not only is it easily scaled from one to a dozen*, it can be made with really expensive tenderloin or much more manageable cuts like sirloin or carefully trimmed chuck or whatever floats your boat.

And the best part? It's flambéed! You can show off to your guests and set off the smoke alarm all at the same time!

Here is the PDF of the recipe.

*I had to cook it for 12 people, on the fly once! I bought some tenderloin roasts which I was going to grill with an herb crust. Easy...right? But the butcher cut them into steaks, so I made this dish, and it was really easy and really good.

******

From our erstwhile bartender and good-'ol-boy Bitter Clinger comes a nice looking bowl of pinto beans and a deeply suspicious looking pan of cornbread. Why is it so small?

Actually, it looks pretty good, and I like how tall it is. I have made the mistake of using too wide a baking container and the corn bread dries out just a bit. Is there anything worse than dried cornbread?

He also has a lot of questions that are best answered by The Horde. Ignore the part about his girlfriend, since I think she is a figment of his imagination.

I baked a ham last week and had a leftover ham bone. In the South, that means one thing....a big ol' pot of pinto beans.
Take that ham bone and some dried pintos and put them on to simmer for 4 or 5 hours and you've got yourself something way better than anything in a can.
I served the girlfriend up a bowl with some cornbread and a few slices of onion for lunch along with a few slices of ham and some roasted potatoes. I was shocked when she said "Pinto beans and cornbread. That's like a southern thing, right?" (she was raised above the Mason-Dixon Line).
Made me wonder, is beans n' cornbread just a Southern thing or do they eat that as a meal anywhere else?
Also, what side dishes are acceptable as a meal? I've seen red beans n' rice treated both as a meal and a side dish. Is fried rice an entree? I could see it.
Mac n' cheese, no way. That's a side dish, I don't really care if you serve up some bourgeois version with lobster in it. Somebody says would you like the lobster mac and cheese and I'm like "Sounds great, is that a side dish for the steak?"

I will suggest that Mac&Cheese with pulled pork approaches main course status, although it really is a perfect side dish with fried chicken, so...
******

[Hat Tip: Blake]

******
Avocados sans thumbprints, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages), carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM

Comments

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1 Food fight!

Posted by: Skip at December 19, 2021 04:00 PM (2JoB8)

2 Merry Christmas soon

Posted by: MikeM at December 19, 2021 04:00 PM (X+eRS)

3 Greetings

Posted by: Pete Bog at December 19, 2021 04:01 PM (bzrNB)

4 CBD What's the name of the Italian American dish that you get in north jersey that you talked about months ago with chicken and egg plant? I made it and I loved it but I forget what the name of it is

Posted by: keena at December 19, 2021 04:02 PM (RiTnx)

5 Wife use to make killer corn bread from scratch, key word is use to.

Posted by: Skip at December 19, 2021 04:02 PM (2JoB8)

6 Nice early '50s woody on that cake.

Posted by: Joe Mama at December 19, 2021 04:03 PM (WmGrA)

7 Mac and cheese is a main dish...
As is spaghetti (whereas it's the main "side" for Italian protein cuisine)...

Not sure of too many other sides as mains not already suggested...

Posted by: Nova local at December 19, 2021 04:04 PM (exHjb)

8 I have been using that brand of Walnut oil, and recommend. Very mild flavor and like it better than peanut oil for stir fry.

Posted by: San Franpsycho at December 19, 2021 04:04 PM (EZebt)

9 Cake = bowl.

Optically confused.

Posted by: Joe Mama at December 19, 2021 04:06 PM (WmGrA)

10 Merry Christmas everyone. Had a monster cooking week as we had our annual Christmas Open House for our neighbors last night. Homemade everything; Cookies by the dozens, shrimp cocktail, pastas, pepperoni bread, baccala, clam chowder, Italian wedding soup, cheese and meat trays, adult and kid friendly punches, panatone, bread and more. About 50 folks altogether. It was a glorious thing to get together with our neighbors - the kids wore Christmassy outfits as did the Moms all sparkly and stuff. Lots of hugs and handshakes just like folks should do.

It was an absolute blast.

Posted by: Tonypete at December 19, 2021 04:06 PM (mD/uy)

11 I made it and I loved it but I forget what the name of it is

Posted by: keena at December 19, 2021 04:02 PM (RiTnx)

Chicken Sorrentino!

https://tinyurl.com/y5r88fut

Posted by: CharlieBrown'sDildo at December 19, 2021 04:06 PM (Q9lwr)

12 Hmart meat and fish prices were sad today (although produce still made me happy)...ended up picking up precut chicken tenders for dinner ($4/lb) b/c they were the same cost as all the other chicken except drumsticks and full chicken...

The rib prices just floored me. My kids wanted to introduce our Polish guest to my ribs, but nope, not at $8/lb.

Instead, it's Sweet Thai chili marinated chicken tenders, roasted cabbage wedges, blueberry dragon fruit salad, and crescent rolls. Not too much effort on my part, but pretty tasty (and yes, cabbage doesn't quite match, but it's the only veg left from my old shop - I may add the marinade to it to make it "fit" better)...

Posted by: Nova local at December 19, 2021 04:07 PM (exHjb)

13 Tonight is Red Snapper meuni�re with Roasted Brussels sprouts in balsamic glaze.

There will be plenty of Dungeness crab available this season and they were $12.99 which is a good price.

Posted by: San Franpsycho at December 19, 2021 04:07 PM (EZebt)

14 That spread looks very welcoming

Posted by: N.L. Urker, the Phillips screwdriver of the gods at December 19, 2021 04:08 PM (uw+3k)

15 Merry Christmas to all, and avoid the "winter of sickness and death" (TM) - FJB.

Posted by: Joe Mama at December 19, 2021 04:08 PM (WmGrA)

16 Thx!! I'm going to make again tonight! Yum

Posted by: keena at December 19, 2021 04:08 PM (RiTnx)

17 I'm going to make again tonight! Yum

Posted by: keena at December 19, 2021 04:08 PM (RiTnx)

It's a nice combination!

Posted by: CharlieBrown'sDildo at December 19, 2021 04:09 PM (Q9lwr)

18 Greetings:

Bowl and spoon man too.

Posted by: 11B40 at December 19, 2021 04:09 PM (uuklp)

19 TP that sounds great. We had friends over last night too for the first time in months and walked over to see a concert in Golden Gate Park.

Posted by: San Franpsycho at December 19, 2021 04:10 PM (EZebt)

20 My Mom's cornbread was flat and dry, almost crunchy. Loved it.

Posted by: Javems at December 19, 2021 04:10 PM (AmoqO)

21 Greetings:

Bowl and spoon man too, with a crusty bread.

Posted by: 11B40 at December 19, 2021 04:11 PM (uuklp)

22 I received a bottle of Weller's Special Reserve as a gift - anyone have any thoughts on it? I haven't tried it yet. We were drinking the Tito's and wine.

Posted by: Tonypete at December 19, 2021 04:11 PM (mD/uy)

23 Pinto beans with the ham bone, I did that once when I hadn't bought navy beans. It was edible but I prefer the navy beans for ham soup. Pintos work better in something with a strong flavor like chili. (shut up Texans, for northern rednecks you always stretch the meat budget by putting beans in the chili)

Posted by: PaleRider at December 19, 2021 04:11 PM (3cGpq)

24
Made a big pot of soup just now. Cut up a chuck roast, browned it in bacon grease (from bacon I just cooked), added beef broth, potatoes, sliced baby bella mushrooms, onion, carrots, celery and spices (thyme, parsley, crushed red pepper, Italian seasoning and garlic). After it simmered for an hour I added the bacon and baby kale. Turned out very well.

Posted by: Hadrian the Seventh at December 19, 2021 04:11 PM (/U27+)

25 11 Chicken Sorrentino

I was going to guess That Jersey Egg plant chicken concoction

Posted by: Skip at December 19, 2021 04:12 PM (2JoB8)

26 a beautiful Italian dish to serve is Veal partenoppea

Posted by: REDACTED at December 19, 2021 04:12 PM (us2H3)

27 The carrots sprinkled on top of that bowl of chili are suspiciously round and white looking.

Posted by: San Franpsycho at December 19, 2021 04:12 PM (EZebt)

28 I love setting the Christmas Eve table.

When I was in the house on the hill, I had 20-25 folks over for dinner every Christmas Eve. I would start setting the table two days before.

Beautiful runner and polished brass candlesticks, miniature poinsettias and pine cones. Polish up my great grandmother's silver (had to mix and match with my moms stuff because I didn't have 25 place settings!), and have my friend Tina bring her mom's good china to mix with my plates......

Wine glasses and champagne flutes and pretty cloth napkins!!!

Such an effort, but it really was my gift to my friends.
Alas, I now live in 400 sq ft for the second Christmas Eve in a row. So..... we will see where I am next year if I can host my big party again. I did it for 14 years in a row.

Posted by: nurse ratched at December 19, 2021 04:12 PM (U2p+3)

29 I love beans up here in da nort country. Split pea soup for the ham bone with a ton of garlic. No cornbread though.

Posted by: dartist at December 19, 2021 04:13 PM (+ya+t)

30 I have been using that brand of Walnut oil, and recommend. Very mild flavor and like it better than peanut oil for stir fry.
Posted by: San Franpsycho

SF, do you know the smoke point relative to peanut oil? My son sent some and I haven't tried it for frying yet but it sure tastes good on salads.

Posted by: Tonypete at December 19, 2021 04:13 PM (mD/uy)

31 Oooh, Pine cones, yum!

Posted by: Euell Gibbons at December 19, 2021 04:14 PM (PiwSw)

32 I don't, but I was using it for salad dressing until I had to try it because we ran out of peanut oil, and found it smoked a lot like peanut oil so... but I'm too lazy to look it up.

Posted by: San Franpsycho at December 19, 2021 04:16 PM (EZebt)

33 about to sit down to a brined cornish hen

Posted by: REDACTED at December 19, 2021 04:17 PM (us2H3)

34 CBD! Please excuse the Southern viewpoint, but day old/stale/dry cornbread is meant for pinto beans! Make the beans a bit soupy, split a slice of cornbread horizontally like an open-faced sandwich and ladle the beans right on top! Cornbread absorbs the pot liquor and voila! A great dinner. A ham-hock or two in the beans would certainly not go amiss,

Posted by: JRussR at December 19, 2021 04:18 PM (j1m71)

35 Good sauce for beef?

It's own blood?

Posted by: Aetius451AD at December 19, 2021 04:18 PM (csEWM)

36
Cornbread absorbs the pot liquor

_________

I thought it was "potlikker".

Posted by: Hadrian the Seventh at December 19, 2021 04:19 PM (/U27+)

37 Speaking of chicken, try this Marsala sauce using chicken stock instead of beef.

https://tinyurl.com/yc85j6me

Posted by: dartist at December 19, 2021 04:19 PM (+ya+t)

38 Making my family's favorite chestnut & celery soup tonight, which is perfect for cold weather. Also trying a "One Hour" bread recipe that a friend swears by. I'm somewhat skeptical about the timing, but we'll see.

Posted by: Hoplite Housewife at December 19, 2021 04:19 PM (mNMgp)

39 A nice sauce for beef, is horseradish, equal parts sour cream & Mayo, chopped chives, capers & white pepper. Make sure and a lot of liquid out of the horseradish or it'll be too runny. Better if made ahead.

Posted by: ghost of hallelujah at December 19, 2021 04:20 PM (sJHOI)

40 Oooh, Pine cones, yum!
Posted by: Euell Gibbons

Pine *NUTS* Euell!
Pine cones will ream you out.

Posted by: AZ deplorable moron at December 19, 2021 04:20 PM (zofXP)

41 I have been told that if you use both olive oil and butter for frying the olive oil keeps the butter from burning and the butter keeps the smoking down on the olive oil.

Has anyone tried this?

Posted by: Kindltot at December 19, 2021 04:20 PM (ZMraq)

42 Need warm bread and butter to clean the bowl/plate.

Spoons are a first wave device.

Posted by: Pete Bog at December 19, 2021 04:21 PM (bzrNB)

43 Dry cornbread, glass of milk, put cornbread in milk and eat with a spoon.

Posted by: huerfano at December 19, 2021 04:21 PM (MzKgG)

44 Finally got to using the 10.5 inch Stargazer cast iron pan we first learned about on the thread here. WOWIE!! That thing is great. Two bouts of seasoning according to the instructions and it is basically nonstick. Fried eggs slide around easily. I think I'm in love. Seriously better than our Lodge cast iron.

We like it so much our Christmas present to ourselves is to order the bigger 12 inch version.

I'm going to experiment to smooth out our Lodge pans and re-season them. No reason they shouldn't work as well.

Posted by: JTB at December 19, 2021 04:21 PM (7EjX1)

45 *squeeze* liquid from horseradish

Posted by: ghost of hallelujah at December 19, 2021 04:22 PM (sJHOI)

46
I'd like to take a whack at Beef bourguignon or Coq au vin, but to my distress I see they're meant to be served over something. That's a point on which Her Majesty and I won't agree. Plan shelved.

Posted by: Hadrian the Seventh at December 19, 2021 04:23 PM (/U27+)

47 Dry cornbread, glass of milk, put cornbread in milk and eat with a spoon.
Posted by: huerfano

Mom would make that with warm milk when we were sick. Sometimes used stale bread - we called it "Puppy Soup". Wow - a blast from the past.

Posted by: Tonypete at December 19, 2021 04:23 PM (mD/uy)

48 I need to make a big pot of beef veggie soup so my wife will make a loaf of homemade bread. And make some ham & bean soup too. Whole peppercorns make it a bit spicy.

Posted by: Martini Farmer at December 19, 2021 04:24 PM (BFigT)

49 Making a frozen Manhattan in a blender doesn't count as shaking, does it?

Posted by: Splunge at December 19, 2021 04:27 PM (PQ4Fz)

50 It's kiddos birthday week, so I put some ribs in the smoker. It's one if the few things she'll eat in large quantities. How the child grows while eating iike a bird is a mystery. I'm waiting for the teen metabolism to kick in.

Posted by: PabloD at December 19, 2021 04:28 PM (+0Dog)

51 41 I have been told that if you use both olive oil and butter for frying the olive oil keeps the butter from burning and the butter keeps the smoking down on the olive oil.

Has anyone tried this?
Posted by: Kindltot at December 19, 2021 04:20 PM (ZMraq)

Yes, but I'm not sure I was pushing the heat enough to test those hypotheses.

These days, when I am worried about the butter burning, I use ghee instead. Omelettes, for example.

Posted by: Splunge at December 19, 2021 04:29 PM (PQ4Fz)

52 Puppy soup? I'll take a bowl!

Posted by: B. Hussein Obama at December 19, 2021 04:29 PM (+0Dog)

53 Hadrian,

You don't have to serve over rice or potatoes. It just seems to go together. Well made Coq au Vin is a joy. As the chef you can make your favorite base (I love polenta but use grits cause cheaper). If she doesn't use it well.... more for you.

Posted by: Pete Bog at December 19, 2021 04:29 PM (bzrNB)

54 The host's name at the Christmas dinner table is "Butch??"

Posted by: fly gal at December 19, 2021 04:30 PM (gR5Gl)

55 46
I'd like to take a whack at Beef bourguignon or Coq au vin, but to my distress I see they're meant to be served over something. That's a point on which Her Majesty and I won't agree. Plan shelved.
Posted by: Hadrian the Seventh

I did a Coq au vin a couple of months ago. It was a lot of effort, but excellent. I served over noodles the first night, then over instant mashed potatoes for leftovers.

I liked the noodles better.

Posted by: nurse ratched at December 19, 2021 04:30 PM (U2p+3)

56 My beef stroganoff recipe calls for browning the meat using olive oil and butter. Don't know if it helps with the smoking issue but it works quite well.

Posted by: Martini Farmer at December 19, 2021 04:30 PM (BFigT)

57 I'd like to take a whack at Beef bourguignon or Coq au vin, but to my distress I see they're meant to be served over something. That's a point on which Her Majesty and I won't agree. Plan shelved.
Posted by: Hadrian the Seventh at December 19, 2021 04:23 PM (/U27+)

I make Beef bourguinon and don't put it over any thing to keep down the carbs.. Works just fine

Posted by: It's me donna at December 19, 2021 04:32 PM (TdaKq)

58 46
I'd like to take a whack at Beef bourguignon or Coq au vin, but to my distress I see they're meant to be served over something. That's a point on which Her Majesty and I won't agree. Plan shelved.
Posted by: Hadrian the Seventh at December 19, 2021 04:23 PM (/U27+)

Another option is to bulk it through veg, so you don't need the carb underneath...

Posted by: Nova local at December 19, 2021 04:33 PM (exHjb)

59 Next food thread I'll be able to tell you how the prime rib roast turned out.

Thinking about sides, sauce and salads.

And wine. Both little bogs there so lots of wine.

Posted by: Pete Bog at December 19, 2021 04:33 PM (bzrNB)

60 Funny episode on Bob's Burgers where Gene is participating in a table setting competition. No coincidence that the same producer for King of the Hill do Bob's Burgers.

Posted by: Just a side note at December 19, 2021 04:33 PM (I5hoQ)

61 Family Christmas party coming this Sunday. Several out of town families not coming in this year so probably only 50 or so attendees. Pot luck at one of the sisters. Out of town and in town sisters and brother's in laws coming in for New Years gathering at our house. About 20 folks. Have to plan for grub for that one. Spousel unit has eight sisters and one brother.

Posted by: Javems at December 19, 2021 04:34 PM (AmoqO)

62 59 Next food thread I'll be able to tell you how the prime rib roast turned out.

Thinking about sides, sauce and salads.

Don't forget the Horseradish cut with a bit of sour cream... I also use au jus

Posted by: It's me donna at December 19, 2021 04:34 PM (TdaKq)

63 Made me wonder, is beans 'n' cornbread just a Southern thing or do they eat that as a meal anywhere else?
==========
My husband's New England grandparents ate Boston baked beans and brown bread every weekend ... Wnen company was invited, there would also be a platter of those bright red hot dogs on the table.

Posted by: Kathy at December 19, 2021 04:35 PM (h3RRP)

64 A nice sauce for beef, is horseradish, equal parts sour cream & Mayo, chopped chives, capers & white pepper. Make sure and a lot of liquid out of the horseradish or it'll be too runny. Better if made ahead.
Posted by: ghost of hallelujah at December 19, 2021 04:20 PM (sJHOI)

Indeed - my Dad would make this when we were kids and I absolutely loved it - pan seared skirt steak with the same sauce essentially, he might have added chives as I recall - and he'd sauteed and caramelized sliced onions in the steak juices with brandy and garlic. So, pan seared medium rare steak, layer of caramelized onions, final layer of horseradish/sour cream/mayo/chives/capers and pepper sauce dolloped on top with a great French bread on the side. Delish!

Posted by: Boswell at December 19, 2021 04:35 PM (5iUNf)

65 Is a rusty knife also a southern thing?

Posted by: Dr. Bone at December 19, 2021 04:36 PM (r0ADi)

66 Donna, cannot forget the horseradish. If we make mash celery root or potatoes some ends up in there as well.

Posted by: Pete Bog at December 19, 2021 04:37 PM (bzrNB)

67 unny episode on Bob's Burgers where Gene is participating in a table setting competition. No coincidence that the same producer for King of the Hill do Bob's Burgers.
Posted by: Just a side note

I read the guy that voices Jimmy Pesto on Bob's Burgers was fired for being a Jan. 6'er.

Posted by: Joe Mama at December 19, 2021 04:38 PM (WmGrA)

68 I received a bottle of Weller's Special Reserve as a gift - anyone have any thoughts on it?

Posted by: Tonypete at December 19, 2021 04:11 PM (mD/uy)

That's a pretty crappy gift. I would be willing to take it off your hands, unless you need it to clean your windshield or something.

[One of my favorite bourbons. Excellent stuff! Cultivate that friendship!]

Posted by: CharlieBrown'sDildo at December 19, 2021 04:38 PM (Q9lwr)

69 China should get some American feral hogs and nutria and let them go and do what they do.

Posted by: Just a side note at December 19, 2021 04:38 PM (I5hoQ)

70 41 I have been told that if you use both olive oil and butter for frying the olive oil keeps the butter from burning and the butter keeps the smoking down on the olive oil.

Has anyone tried this?

Posted by: Kindltot

Yes, it works. Don't use the spray olive oil though.

Posted by: whig at December 19, 2021 04:39 PM (9hXN1)

71 Mmmmm, cornbread! make it all the time, and also, I always bring cornbread muffins to Thanksgiving dinner and it gets gobbled up.

Posted by: Lizzy at December 19, 2021 04:39 PM (URNdm)

72 China should get some American feral hogs and nutria and let them go and do what they do.
Posted by: Just a side note

Bottled sunshine would eliminate their problems with virus "escaping" their labs.

Posted by: Joe Mama at December 19, 2021 04:40 PM (WmGrA)

73 I once did Snowman place settings for four people at Christmas (it takes up a lot of table space, would be hard to do for a crowd).

White dinner plate, white salad plate for the head, knife and fork sticking out the sides for the arms, Christmas-y paper napkin folded at the neck like a scarf, two Junior mints for eyes, baby carrot nose...I forget what the hat was.

Posted by: JuJuBee at December 19, 2021 04:40 PM (mNhhD)

74 Please excuse the Southern viewpoint, but day old/stale/dry cornbread is meant for pinto beans!

Posted by: JRussR at December 19, 2021 04:18 PM (j1m71)

Good point! I wasn't thinking about that use. My preferred use of cornbread is warm with gobs and gobs of soft butter.

Posted by: CharlieBrown'sDildo at December 19, 2021 04:41 PM (Q9lwr)

75 I read the guy that voices Jimmy Pesto on Bob's Burgers was fired for being a Jan. 6'er.
Posted by: Joe Mama at December 19, 2021 04:38 PM (WmGrA)

That's too bad. Seems Bob's Burgers is non woke like King of the Hill but who knows these days about the people who run the show.

Posted by: Just a side note at December 19, 2021 04:41 PM (I5hoQ)

76 I've got a whole bunch a pig in the smoker right now. We're about to whip up red beans & rice. Life is good, God is great!

Posted by: Duke Lowell at December 19, 2021 04:41 PM (eA1RV)

77 These days, when I am worried about the butter burning, I use ghee instead. Omelettes, for example.
Posted by: Splunge at December 19, 2021 04:29 PM (PQ4Fz)

I will try the ghee for that then.

(the properly snarky response to "it's not butter, it's ghee" is "thank you for clarifying that for me")

Posted by: Kindltot at December 19, 2021 04:41 PM (ZMraq)

78 Put together a brine/cure for 2 chuck roasts to swim in for 5 days or so to turn into corned beef. Found a website that claims you can get close to pastrami by using smoked paprika, black pepper and coriander when roasting it instead of smoking it. I should sous vide those puppies.

Posted by: dartist at December 19, 2021 04:42 PM (+ya+t)

79 Other southern dish instead of beans and cornbread is peas, either blackeye or preferably purple hulls--season with bacon/country ham/black pepper/salt.

Personally, I like the older Indian style cornbread that is coarse in texture rather than the cornbread mixes out there that add sugar and more refined flour. The coarse texture absorbs the flavored pea juice better if mixing.

Posted by: whig at December 19, 2021 04:42 PM (9hXN1)

80 >>Dry cornbread, glass of milk, put cornbread in milk and eat with a spoon.

or. . . maple syrup on top of the cornbread!

Posted by: Lizzy at December 19, 2021 04:42 PM (URNdm)

81 I am shitty at making cornbread.

Always dry and dense.

Posted by: nurse ratched at December 19, 2021 04:43 PM (U2p+3)

82 Has anyone tried this?

Posted by: Kindltot at December 19, 2021 04:20 PM (ZMraq)

Yes. it's partly true. But the part of the butter that burns is the milk solids, and no amount of oil is going to change the temperature at which they burn. All it does is dilute it...

Posted by: CharlieBrown'sDildo at December 19, 2021 04:43 PM (Q9lwr)

83 >>I once did Snowman place settings for four people at Christmas (it takes up a lot of table space, would be hard to do for a crowd).

Adorable!

Posted by: Lizzy at December 19, 2021 04:44 PM (URNdm)

84 my corn bread is dense, I think it is both the meal I am using and that I never use enough baking powder

Posted by: Kindltot at December 19, 2021 04:45 PM (ZMraq)

85 69 China should get some American feral hogs and nutria and let them go and do what they do.

Posted by: Just a side note at December 19, 2021 04:38 PM (I5hoQ)

Some folks in Louisiana we exporting nutria, slaughtered and cleaned, to China. Didn't hear how it turned out.

Posted by: Javems at December 19, 2021 04:46 PM (AmoqO)

86 I am shitty at making cornbread.

Always dry and dense.

Posted by: nurse ratched at December 19, 2021 04:43 PM

Jiffy cornbread mix. Been eating that for 64 years and it is the bomb*.

*Jiffy is "sweet" cornbread, not everyone likes that.

Posted by: Mister Scot (Formerly GWS) at December 19, 2021 04:46 PM (bVYXr)

87 >>. . . the kids wore Christmassy outfits as did the Moms all sparkly and stuff. Lots of hugs and handshakes just like folks should do. It was an absolute blast.

Sounds wonderful -- and so wonderfully normal!

Posted by: Lizzy at December 19, 2021 04:47 PM (URNdm)

88 I too should try and make Beef Stroganoff, I have him as a figure in 15mm scale

Posted by: Skip at December 19, 2021 04:47 PM (2JoB8)

89 We used to make a form of Cush Cush at lunch when I was in elementary school in Louisiana. Cornbread was a frequent serving instead of rolls. We would open the carton of milk on both sides and put the cornbread in with a little sugar. Mash until ready to serve.

Posted by: Just a side note at December 19, 2021 04:47 PM (I5hoQ)

90 Always dry and dense.

Posted by: nurse ratched at December 19, 2021 04:43 PM (U2p+3)

Sift the baking powder into the flour, then mix it thoroughly with the corn meal.

And use a slightly smaller vessel. I use an 8"x8" baking pan for the cornbread recipe on the back of the cornmeal bag.

Posted by: CharlieBrown'sDildo at December 19, 2021 04:48 PM (Q9lwr)

91 Jiffy cornbread mix. Been eating that for 64 years and it is the bomb*.

*Jiffy is "sweet" cornbread, not everyone likes that.
Posted by: Mister Scot (Formerly GWS)

I still manage to f*ck it up.
Cornbread with green chilies is fantastic. But I can't effing make it!
I can't make grits either.

Posted by: nurse ratched at December 19, 2021 04:48 PM (U2p+3)

92 >>>[74] My preferred use of cornbread is warm with gobs and gobs of soft butter. Posted by: CharlieBrown'sDildo at December 19, 2021 04:41 PM (Q9lwr)
=============
CBD ... You might also like honey butter.

Posted by: Kathy at December 19, 2021 04:49 PM (h3RRP)

93 I used to have a cast-iron corn sticks pan, it made corn bread shaped like ears of corn. I have no idea what happened to it.

Posted by: JuJuBee at December 19, 2021 04:51 PM (mNhhD)

94 Posted by: nurse ratched at December 19, 2021 04:48 PM (U2p+3)

Buy Indian Head Stone Ground Yellow Cornmeal.

Follow the directions carefully. And make sure your oven doesn't run hot. Bake it to the short end of the time range.

Or just sous vide it for perfect cornbread every time.

Posted by: CharlieBrown'sDildo at December 19, 2021 04:51 PM (Q9lwr)

95 *Jiffy is "sweet" cornbread, not everyone likes that.
Posted by: Mister Scot (Formerly GWS)

I still manage to f*ck it up.
Cornbread with green chilies is fantastic. But I can't effing make it!
I can't make grits either.

Posted by: nurse ratched at December 19, 2021 04:48 PM

Somebody needs to turn in their hillbilly card.

Posted by: Mister Scot (Formerly GWS) at December 19, 2021 04:51 PM (bVYXr)

96 You might also like honey butter.

Posted by: Kathy at December 19, 2021 04:49 PM (h3RRP)

Might?

I am 100% certain I would love it!

Posted by: CharlieBrown'sDildo at December 19, 2021 04:52 PM (Q9lwr)

97 I go the opposite way on table setting. We have an old oak table that fits 12 easily. We run freezer paper (shiny side down) down both sides of the table and put crayons and markers out. The paper serves as placemats, but also the kids draw, play tic-tac-toe, and pretty soon the adults are too. People have even written poetry.

Posted by: Wenda at December 19, 2021 04:52 PM (tHGM4)

98 I used to have a cast-iron corn sticks pan, it made corn bread shaped like ears of corn. I have no idea what happened to it.

Posted by: JuJuBee at December 19, 2021 04:51 PM

I see those things at Trade days and yard sales a bunch of times, never used one though.

Posted by: Mister Scot (Formerly GWS) at December 19, 2021 04:53 PM (bVYXr)

99 Isn't dry, dense cornbread the kind you want to make stuffing/dressing? The moist sweet kind doesn't seem like it would work.

Posted by: JuJuBee at December 19, 2021 04:53 PM (mNhhD)

100 The paper serves as placemats, but also the kids draw, play tic-tac-toe, and pretty soon the adults are too. People have even written poetry.

Posted by: Wenda at December 19, 2021 04:52 PM (tHGM4)

That sounds like a blast...and easy to clean up too.

Posted by: CharlieBrown'sDildo at December 19, 2021 04:54 PM (Q9lwr)

101 Isn't dry, dense cornbread the kind you want to make stuffing/dressing?

Posted by: JuJuBee at December 19, 2021 04:53 PM (mNhhD)

I use my regular recipe but bake it to the long end of the time range.

Posted by: CharlieBrown'sDildo at December 19, 2021 04:55 PM (Q9lwr)

102
There will be plenty of Dungeness crab available this season and they were $12.99 which is a good price.

Posted by: San Franpsycho at December 19, 2021 04:07 PM

Aldi's here in Pennsyltuckey had a two pound bag at 24.99/ pound.

I wanted them, bad. But Whip Inflation Now! Or something. So sad.

Posted by: Traitor Joe's Military Surplus at December 19, 2021 04:56 PM (dQvv7)

103 *Jiffy is "sweet" cornbread, not everyone likes that.
Posted by: Mister Scot (Formerly GWS)

And yet, my favorite way to make it is to add extra honey to the mix and then either serve it under spicy chili.

My other favorite is to add honey and tons of fresh blueberries to the mix and have it as muffins...

Posted by: Nova local at December 19, 2021 04:56 PM (exHjb)

104 74 ... "My preferred use of cornbread is warm with gobs and gobs of soft butter."

Absolutely! Not sure where but I think that was mentioned in the Bible as proof that God wants us to be happy. (And full.)

Posted by: JTB at December 19, 2021 04:56 PM (7EjX1)

105 gotta sous vide that shit

Posted by: ghost of hallelujah at December 19, 2021 04:57 PM (sJHOI)

106 Senator Johnny Isakson (R) died. He was from Georgia.

Posted by: BifBewalski @ (IJES/) - at December 19, 2021 04:58 PM (IJES/)

107 I follow the Jiffy recipe that uses a small iron skillet. Nearly foolproof. It's on the box IIRC.

Posted by: Martini Farmer at December 19, 2021 04:58 PM (BFigT)

108 one needs to use a cast iron cornbread pan

and when you ladle your mix into the pan, the pan needs to be preheated to the point that your batter sizzles when placed in the pan

it aint that hard

Posted by: REDACTED at December 19, 2021 04:58 PM (us2H3)

109 I'm gonna use the Pav�s du Mail with my pan seared NY strip steak. More for the sauce, I think.

Posted by: TANSTAAFL at December 19, 2021 04:59 PM (fBtlL)

110 My preferred use of cornbread is warm with gobs and gobs of soft butter.
Posted by: CharlieBrown'sDildo at December 19, 2021 04:41 PM (Q9lwr)

Crumbled up, in a glass with buttermilk. Best breakfast ever.

Posted by: BifBewalski @ (IJES/) - at December 19, 2021 05:00 PM (IJES/)

111 There will be plenty of Dungeness crab available this season and they were $12.99 which is a good price.

Posted by: San Franpsycho at December 19, 2021 04:07 PM

*spits*

Posted by: REDACTED at December 19, 2021 05:00 PM (us2H3)

112 I can't make grits either.
Posted by: nurse ratched

Nurse I know you like Italian cooking. Try mastering polenta and then grits will be easy!

Posted by: Pete Bog at December 19, 2021 05:02 PM (bzrNB)

113 One thing that I do miss about living in CA... crab season.

Posted by: Martini Farmer at December 19, 2021 05:03 PM (BFigT)

114 Crumbled up, in a glass with buttermilk. Best breakfast ever.
Posted by: BifBewalski @ (IJES/) - at December 19, 2021 05:00 PM (IJES/)

Again, Cush Cush.

Posted by: Just a side note at December 19, 2021 05:03 PM (I5hoQ)

115 ***Has anyone tried this?
Posted by: Kindltot at December 19, 2021 04:20 PM (ZMraq)***

KT, this is how I do 50% of my panfrying. Works well and tastes good.

Posted by: cfo mom at December 19, 2021 05:04 PM (Q8bDL)

116
it aint that hard
Posted by: REDACTED at December 19, 2021 04:58 PM (us2H3)

Has there been any discussion of properly seasoning a cast iron pan? I've seen aunts nearly come to blows over that.

Posted by: BifBewalski @ (IJES/) - at December 19, 2021 05:05 PM (IJES/)

117
Her Majesty is returning to Schloss Hadrian tomorrow. In 2021, she and Delilah will have been away more than half the days of the year.

Whenever she comes home, I try to see to it that everything food-wise is ready for her. Not just the aforementioned pot of soup, but also I'll be making a lamb roast with grilled veggies and scalloped potatoes. All the ingredients for her usual breakfast (tomato, spinach, mushrooms, eggs) have been purchased. There's bread and cheese for grilled sandwiches. And I bought a jar of peach butter yesterday for putting on toast.

Hope this makes up for all my other faults and flaws.

Posted by: Hadrian the Seventh at December 19, 2021 05:05 PM (/U27+)

118 Love the table, great job.
Here's an old favorite Christmas table from the 60s
https://tinyurl.com/3mnc7z52

Posted by: CN at December 19, 2021 05:05 PM (TZdXy)

119 Just had some visitors from Scotland, they gave a bottle of Talisker Skye Single Malt.

I'd heard that the Isle Single Malts were peaty, but my goodness. Definitely needs to be cut with a drop or three of water.

THEN it's great.

Posted by: TANSTAAFL at December 19, 2021 05:05 PM (fBtlL)

120 I'm starting to suspect I'm being used. We are invited to a friends holiday gathering this evening. She just called and asked if we wouldn't mind getting there a little early. So that I can cook the tenderloin.

Posted by: Pete Bog at December 19, 2021 05:06 PM (bzrNB)

121 I do know how to set the cutlery though!

I've heard tell that people who are former professional baseball Bostonophiles have a significant advantage over New Yorkiphiles when it comes to employing said cutlery, though.

Posted by: Duncanthrax at December 19, 2021 05:07 PM (a3Q+t)

122 It is something of a mystery as to why somebody sets a beautiful table with fine china, silver, crystal,, and then decides to throw a bunch if shit they found in the yard in as the centerpiece

Sweetie, I am nearly done setting the tabl, be a dear and go blow some tings into a bag for the centerpiece

Posted by: Y5 at December 19, 2021 05:07 PM (x5ry8)

123 I picked up a bottle of Rittenhouse 100 proof rye this week. Good stuff! Not as good as Pikesvile 110 rye but still a heck of a value, comparable to Wild Turkey 101 bourbon.

Posted by: JTB at December 19, 2021 05:07 PM (7EjX1)

124 Aren't polenta and grits both corn meal?

Posted by: dartist at December 19, 2021 05:07 PM (+ya+t)

125 Speaking of Southern things, for our Southern Morons, now is the time to beat the rush and lay in your supply of black-eyed peas for New Years.

Posted by: Duncanthrax at December 19, 2021 05:10 PM (a3Q+t)

126 120 I'm starting to suspect I'm being used. We are invited to a friends holiday gathering this evening. She just called and asked if we wouldn't mind getting there a little early. So that I can cook the tenderloin.
Posted by: Pete Bog at December 19, 2021 05:06 PM (bzrNB)

Yeah, you're being used, but I'd take the compliment...they think you can cook.

And I guess I'd look on the bright side - they could have asked you to bring the tenderloin, and not just cook it...

Posted by: Nova local at December 19, 2021 05:10 PM (exHjb)

127 dartist I think so but you know I'm not sure

Posted by: Skip at December 19, 2021 05:10 PM (2JoB8)

128 Has there been any discussion of properly seasoning a cast iron pan? I've seen aunts nearly come to blows over that.
Posted by: BifBewalski @ (IJES/) - at December 19, 2021
++++

1. a properly seasoned cast pan should never ever ever be washed in soap.

2. When I'm done with mine I rinse and use a scrubber of some sort, or a piece of chain mail I found specifically for that job. Dry the PUT THEM BACK ON THE STOVE, high heat, until they start smoking.

Or 3. back in the oven at high heat for an hour or two.

I have to do that for the deep fryer we use to make french fries.

Posted by: TANSTAAFL at December 19, 2021 05:10 PM (fBtlL)

129
Speaking of Southern things, for our Southern Morons, now is the time to beat the rush and lay in your supply of black-eyed peas for New Years.
Posted by: Duncanthrax at December 19, 2021 05:10 PM (a3Q+t)

___________

Mmmmm! Hoppin' John.

Posted by: Hadrian the Seventh at December 19, 2021 05:11 PM (/U27+)

130 Everytime I hear about cheez whiz I think about that hobo in the Blues Brothers that axes Elwood "Did ya get me my cheez whiz boy?".

Oh look martini time! One olive only please.

Posted by: Hairyback Guy at December 19, 2021 05:11 PM (R/m4+)

131 Aren't polenta and grits both corn meal?
Posted by: dartist

And the question is Pete Bog a smart ass?

both are answered yes.

Posted by: Pete Bog at December 19, 2021 05:11 PM (bzrNB)

132 Hadrian, all you need to do now is greet her at the door nekkid with a batch of martini's.

Posted by: JuJuBee at December 19, 2021 05:11 PM (mNhhD)

133 Having a after dinner Crown Royal

Posted by: Skip at December 19, 2021 05:12 PM (2JoB8)

134
Hadrian, all you need to do now is greet her at the door nekkid

_________

I don't want to ruin her appetite.

Posted by: Hadrian the Seventh at December 19, 2021 05:13 PM (/U27+)

135 Someone here will point out that you can also buy white grits. Just bleached cornmeal.

Posted by: Pete Bog at December 19, 2021 05:13 PM (bzrNB)

136 116 ... "Has there been any discussion of properly seasoning a cast iron pan? I've seen aunts nearly come to blows over that."

Bif,
Everyone has their own version of seasoning cast iron and regard their method as a law of the universe. The instructions that came with the Stargazer pan has been working for me.

Heat the pan for several minutes on low to medium. Wipe it with a skim of oil. I used corn oil. Give it another five or so minutes then let the pan cool. Repeat two more times. I do this after each use as well. Haven't had to scrape the pan since.

Posted by: JTB at December 19, 2021 05:14 PM (7EjX1)

137 Someone here will point out that you can also buy white grits.

+++++

RAAACIST!!!!!

Posted by: TANSTAAFL at December 19, 2021 05:15 PM (fBtlL)

138 Hadrian instead suggest a nice beef bone to great her at the door

Posted by: Skip at December 19, 2021 05:16 PM (2JoB8)

139 Had to look it up. Grits are made from dent corn and polenta is made from flint corn. The things I learn here.

https://tinyurl.com/mr2m8yds

Posted by: dartist at December 19, 2021 05:17 PM (+ya+t)

140 122 It is something of a mystery as to why somebody sets a beautiful table with fine china, silver, crystal,, and then decides to throw a bunch if shit they found in the yard in as the centerpiece

Sweetie, I am nearly done setting the tabl, be a dear and go blow some tings into a bag for the centerpiece
Posted by: Y5 a

I suppose you also will make fun of the fir/cedar garland on the fireplace mantle, the wreath on the door and the Christmas tree in the corner.

Posted by: nurse ratched at December 19, 2021 05:17 PM (U2p+3)

141 117 ... "Whenever she comes home, I try to see to it that everything food-wise is ready for her. Not just the aforementioned pot of soup, but also I'll be making a lamb roast with grilled veggies and scalloped potatoes. All the ingredients for her usual breakfast (tomato, spinach, mushrooms, eggs) have been purchased. There's bread and cheese for grilled sandwiches. And I bought a jar of peach butter yesterday for putting on toast.

Hope this makes up for all my other faults and flaws."

Hadrian,
Hell, with that menu you qualify for sainthood. Gotta be better than sharing Delilah's treats. :-)

Posted by: JTB at December 19, 2021 05:18 PM (7EjX1)

142 Hadrian, all you need to do now is greet her at the door nekkid with a batch of martini's.
Posted by: JuJuBee at December 19, 2021 05:11 PM

Heaven forfend! This is the Food Thread. Short of the Book Thread and the Gun Thread, there is no AoSHQ thread so cultured and refined, and such plebeian actions should not be encouraged.

Hadrian should tie a large ribbon, with an appropriate bow, around himself. Professional chefs know that presentation counts!

Posted by: Duncanthrax at December 19, 2021 05:19 PM (a3Q+t)

143 Hadrian instead suggest a nice beef bone to great her at the door

Last time I greeted the wife at the door with a beef bone it was a realtor trying to show our home.

Posted by: Traitor Joe's Military Surplus at December 19, 2021 05:20 PM (dQvv7)

144 128 Has there been any discussion of properly seasoning a cast iron pan? I've seen aunts nearly come to blows over that.
Posted by: BifBewalski @ (IJES/) - at December 19, 2021
++++

I used to come to my aunt's blows

Posted by: REDACTED at December 19, 2021 05:20 PM (us2H3)

145
Hope this makes up for all my other faults and flaws.
Posted by: Hadrian

Hope springs eternal...

Posted by: AZ deplorable moron at December 19, 2021 05:20 PM (zofXP)

146 123 I picked up a bottle of Rittenhouse 100 proof rye this week. Good stuff! Not as good as Pikesvile 110 rye but still a heck of a value, comparable to Wild Turkey 101 bourbon.
Posted by: JTB at December 19, 2021 05:07 PM (7EjX1)

Yup. It's a very solid rye at a good price. The name is just a bonus.

Posted by: Splunge at December 19, 2021 05:21 PM (PQ4Fz)

147 137 Someone here will point out that you can also buy white grits.

I love white grits

course, I'm from TX, not kinda from TX but TX

Posted by: REDACTED at December 19, 2021 05:22 PM (us2H3)

148 She just called and asked if we wouldn't mind getting there a little early. So that I can cook the tenderloin.

Posted by: Pete Bog at December 19, 2021 05:06 PM (bzrNB)

As long as she understands that there needs to be a bartender at the ready, that should work well....

Posted by: CharlieBrown'sDildo at December 19, 2021 05:22 PM (Q9lwr)

149 Best holiday find this year - Trader Joe's Gingerbread cake mix.

It makes the best (for my allergies) gingerbread cookie. I subbed 1/2 lard/1/2 vegan butter for the regular butter and I rolled the TB size cookie balls in raw sugar before baking. So soft and tasty - the crystallized ginger and molasses in the mix works great with the outside sweet coating.

They didn't last 12 hours in my house...of course, my Hershey snowballs (and Heath snowballs I didn't eat) and my chocolate chips didn't last either, but the gingerbread was the unexpected homerun.

Only my sinickerdoodles lasted 48 hours, and they were probably the only triple, and not home run. I still need to make jam cookies to feel the holiday complete (and maybe a "fake" coconut pineapple lime fool for Christmas dessert)...

Posted by: Nova local at December 19, 2021 05:23 PM (exHjb)

150 I suppose you also will make fun of the fir/cedar garland on the fireplace mantle, the wreath on the door and the Christmas tree in the corner.
Posted by: n

I would have to see pics but I would think there is a didference between having something in the center of your table and than displayed round the fireplace

There is the issue about the wisdom of hang kindling around the outside of the fireplace.

Some of those dried evergreen things are a bit flammabl

Posted by: Y5 at December 19, 2021 05:23 PM (x5ry8)

151 Hadrian I'm sure her majesty is very appreciative of having someone who looks after the non competing dogs and keeps the place from falling apart when she is on the road. Having all her favorite foods waiting is the icing on that great spouse cake.

Posted by: PaleRider at December 19, 2021 05:23 PM (3cGpq)

152 Hadrian should tie a large ribbon, with an appropriate bow, around himself. Professional chefs know that presentation counts!

Posted by: Duncanthrax at December 19, 2021 05:19 PM (a3Q+t)

Not too tight!

Posted by: CharlieBrown'sDildo at December 19, 2021 05:24 PM (Q9lwr)

153 >>Hadrian should tie a large ribbon, with an appropriate bow, around himself. Professional chefs know that presentation counts!

And an herb garnish behind one ear?

Seriously, Hadrian, you're taking great care of the wife!

Posted by: Lizzy at December 19, 2021 05:26 PM (URNdm)

154
Hope springs eternal...
Posted by: AZ deplorable moron at December 19, 2021 05:20 PM (zofXP)

_________

Yeah, I might be good for a day.

Posted by: Hadrian the Seventh at December 19, 2021 05:26 PM (/U27+)

155 I can't eat cornbread except for what I make myself. Every commercial cornbread is WAY WAY too sweet. Like cake. How do you eat that?

Posted by: Trimegistus at December 19, 2021 05:28 PM (QZxDR)

156 Posted by: Pete Bog at December 19, 2021 05:06 PM (bzrNB)

As long as she understands that there needs to be a bartender at the ready, that should work well....
Posted by: CharlieBrown'sDildo

I became suspicious when she suggested I should leave when the Tenderloin was ready to serve. And bring a second car so lovely and talented could stay.

Posted by: Pete Bog at December 19, 2021 05:29 PM (bzrNB)

157 I ate too much cake with my late lunch of roast beast with onions and green olives in lieu of pickles. and now I don't feel like putting up the decorations I dragged down from the attic. The olives did work well as a condiment, so there is that.

Posted by: PaleRider at December 19, 2021 05:29 PM (3cGpq)

158 Every commercial cornbread is WAY WAY too sweet.

Posted by: Trimegistus at December 19, 2021 05:28 PM (QZxDR)

I don't think I have ever purchased cornbread!

Besides, how would you load it up with jalapenos and cheddar cheese if you don't bake it yourself?

Posted by: CharlieBrown'sDildo at December 19, 2021 05:30 PM (Q9lwr)

159 Posted by: CharlieBrown'sDildo at December 19, 2021 05:30 PM (Q9lwr)

Never had restaurant cornbread?

Posted by: Just a side note at December 19, 2021 05:30 PM (I5hoQ)

160 I became suspicious when she suggested I should leave when the Tenderloin was ready to serve. And bring a second car so lovely and talented could stay.

Posted by: Pete Bog at December 19, 2021 05:29 PM (bzrNB)

At least she didn't ask you to do the dishes first...

Posted by: CharlieBrown'sDildo at December 19, 2021 05:31 PM (Q9lwr)

161 My better half makes my mom's corn bread recipe, not a sweet corn bread.
The kids ask for it so she must be making it right.

Posted by: AZ deplorable moron at December 19, 2021 05:31 PM (zofXP)

162 Never had restaurant cornbread?

Posted by: Just a side note at December 19, 2021 05:30 PM (I5hoQ)

Maybe as an afterthought...But I was thinking about supermarket cornbread.

Posted by: CharlieBrown'sDildo at December 19, 2021 05:31 PM (Q9lwr)

163 >>. . .Only my sinickerdoodles lasted 48 hours, and they were probably the only triple, and not home run.

All your cookies sound great! I made snickerdoodles last week, as they have always been a Christmas cookie for us(but made all yar round), and my niece loved them. My SIL asked for the recipe -- it's from the old Betty Crocker "Cooky Book," because why mess with the classics?!

Will be trying Joanne Chang's (Flour Bakery) recipe for Ginger-Molasses cookies this week. . .

Posted by: Lizzy at December 19, 2021 05:31 PM (URNdm)

164 If You can't get the whore job from the Saturday night joke, maybe Subbing in for Mrs. Hadrian would be a good second.

Posted by: Pete Bog at December 19, 2021 05:32 PM (bzrNB)

165 Nice table; I wonder do people dress up a table with nice china and glasses if they're under 45 or so (?), because seeing what is sometimes sold at yard sales, I think younger people are not into that. They don't even want the fancy china and glasses passed down in their family for generations.

Posted by: FenelonSpoke at December 19, 2021 05:33 PM (KBCaU)

166 I have never had cornbread that was good as it was hyped

I have heard how great somebody's cornbread was and that it was not just the best cornbread eve but the best food ever!

Then it is not too bad , a bit dry and crumbly and not bad but just sort of a b in the universe of food.

Posted by: Y5 at December 19, 2021 05:34 PM (x5ry8)

167 Yes, pour cornbread batter in to a smoking hot, well oiled, cast iron skillet and then into the oven.

Posted by: Javems at December 19, 2021 05:34 PM (AmoqO)

168 Good afternoon

The table picture is beautiful. Definitely gives a sense significance, importance and impending relaxation and enjoyment.

I can see how it would need to be prepared the day ahead. I dont remember anything more than a centerpiece at our meals. Lots of kids, unknown numbers, designated kids' tables and spaces.

Also fill a plate and find a chair, after rounding everyone up for prayer in the kitchen. All this at my grandparents' home. Good times.

God willing, i will be able to provide that for the following generations.

Posted by: AmericanKestrel at December 19, 2021 05:35 PM (IDhUW)

169 >>> I do know how to set the cutlery though!
~~~~~

I inherited silver service and had to go online to identify some of the serving pieces. Who knew there were separate ladles for cream sauces and gravies. And there are knives that are just for fruit. Big fancy toothpicks that turned out to be butter picks, not to be confused with the nut picks.

Anyway, the tomato server works great for canned jellied cranberry sauce.

Posted by: IrishEi at December 19, 2021 05:35 PM (0TVNF)

170 If I'm being truthful. I like really Boston Market's cornbread. Better than Rajun Cajun's in Houston IMHO. Cheaper too.

Posted by: Just a side note at December 19, 2021 05:35 PM (I5hoQ)

171 All your cookies sound great! I made snickerdoodles last week, as they have always been a Christmas cookie for us(but made all yar round), and my niece loved them. My SIL asked for the recipe -- it's from the old Betty Crocker "Cooky Book," because why mess with the classics?!

Will be trying Joanne Chang's (Flour Bakery) recipe for Ginger-Molasses cookies this week. . .
Posted by: Lizzy at December 19, 2021 05:31 PM (URNdm)

It helps to have 5 teens/preteens around right now...and we had 3 extra yesterday. Although apparently college makes you watch your weight b/c I had the cookies and a full tray of fresh veg with homemade baba ghanouj and hummus - and the veg tray was cleared before I had a shot at it, but I still did get one cookie (thankfully, I saved some of the dips in the fridge so i could still try my own food - I love my baba ghanouj b/c I use Japanese eggplant and roast it skin on before it hits my food processor, and it turns out so good!)...

Posted by: Nova local at December 19, 2021 05:37 PM (exHjb)

172 If I'm being truthful. I like really Boston Market's cornbread. Better than Rajun Cajun's in Houston IMHO. Cheaper too.
Posted by: J

Is that saying the quiet part out loud

Posted by: Y5 at December 19, 2021 05:37 PM (x5ry8)

173 I inherited silver service and had to go online to identify some of the serving pieces.

Posted by: IrishEi at December 19, 2021 05:35 PM (0TVNF)

It's amazing how many different utensils there are!

Posted by: CharlieBrown'sDildo at December 19, 2021 05:37 PM (Q9lwr)

174 The church gave me a monetary gift today. They also gave me a big bag of something called Popcornopolis zebra popcorn, which is caramel corn with chocolate stripes. It is very good, and I'm trying to share it with my family because we also have about 10 lbs of fancy chocolates from parents of the kids from the bus, and I need to fit into my clothes.

Posted by: FenelonSpoke at December 19, 2021 05:38 PM (KBCaU)

175 I've tried to like grits. From some really talented cooks in many different ways. The best I can say is meh. If I was really hungry, with no other options. Sure.

It's me. Not you.

Posted by: Muad'dib at December 19, 2021 05:38 PM (uzvcg)

176 just sort of a b in the universe of food.

Posted by: Y5 at December 19, 2021 05:34 PM (x5ry

Good cornbread with tons of butter is a real pleasure.

Posted by: CharlieBrown'sDildo at December 19, 2021 05:39 PM (Q9lwr)

177 5 Wife use to make killer corn bread from scratch, key word is use to.
----
I'm pedantic: 'key phrase "used to"
since it's two words and missinga D.

Posted by: Ciampino at December 19, 2021 05:39 PM (qfLjt)

178 I've tried to like grits. From some really talented cooks in many different ways. The best I can say is meh.

Posted by: Muad'dib at December 19, 2021 05:38 PM (uzvcg)

Let me guess: you put maple syrup on grits!

Butter and salt is the highest expression of grits, unless you are in the South and can get good Shrimp and Grits, in which case have two plates!

Posted by: CharlieBrown'sDildo at December 19, 2021 05:41 PM (Q9lwr)

179
They don't even want the fancy china and glasses passed down in their family for generations.

Posted by: FenelonSpoke at December 19, 2021 05:33 PM

Those glasses and china never appealed to my aesthetics and we (wife and I) let our brothers and sisters have them. It took my wife and I three decades to pick (and afford) our china. An extremely simple graphic design running across mid-center of the plate.

Posted by: Traitor Joe's Military Surplus at December 19, 2021 05:41 PM (dQvv7)

180 Nevertheless,
My home was/is always festive and smells of pine and cedar. My guests always feel welcome and loved. My boys were at my sides, learning how to host a party, and everyone always had a lovely time.

Maybe next year, I'll be a hostess once again.

Posted by: nurse ratched at December 19, 2021 05:41 PM (U2p+3)

181 Grits is good! Definitely do not conform to the 2-minute rule though.

Posted by: Weasel at December 19, 2021 05:41 PM (0IeYL)

182 I found a use by 2000 package of stovetop cornbread stuffing looking for something in the back of the cupboard this week. I have no idea where it came from cuz I never buy stovetop stuffing. I didn't make it but I also didn't toss it in the trash yet. I expect I will toss it, it would be waste of butter to cook it and go yuck, but I was surprised to see no flour bugs when I opened the box and looked at the bag.

Posted by: PaleRider at December 19, 2021 05:41 PM (3cGpq)

183 Cornbread is nice, in that baking fresh bread can be a bit of a pain when the hankerin' for it arrives. Cornbread can be ready in about 20 minutes, maybe a half hour start to finish.

Agreed, with a lot of sugar in it, it is now basically a type of poundcake. If that's what you're aiming for, OK, I guess. Meh

Cornbread goes well with Chili, I think.

Posted by: Common Tater at December 19, 2021 05:41 PM (pQrYJ)

184 155 I can't eat cornbread except for what I make myself. Every commercial cornbread is WAY WAY too sweet. Like cake. How do you eat that?

Posted by: Trimegistus

It only works if paired with foods that can alleviate its sweetness--chili, etc.

I can eat the old coarse Indian style cornbread all day as a single piece as CBD says, slathered in butter and hot.

Posted by: whig at December 19, 2021 05:42 PM (9hXN1)

185 >>baba ghanouj

Hmm, never made that! Maybe you could share the recipe or have CBD post it?

Posted by: Lizzy at December 19, 2021 05:42 PM (URNdm)

186 Good cornbread with tons of butter is a real pleasure.
Posted by: Charlie

I want to love the cornbread but it is just so so as a food.

You are right about cornbread and bunches of butter, but if you have to add bunches of butter that kind of underscores that cornbread by itself is kind of a b.

Is there anything that is not better with butter?

Posted by: Y5 at December 19, 2021 05:42 PM (x5ry8)

187 >
Let me guess: you put maple syrup on grits!

Butter and salt is the highest expression of grits, unless you are in the South and can get good Shrimp and Grits, in which case have two plates!
Posted by: CharlieBrown'sDildo at December 19, 2021 05:41 PM (Q9lwr)

Wrong!

I don't even care for shrimp and grits. Made by southern ladies that I love.

Posted by: Muad'dib at December 19, 2021 05:43 PM (uzvcg)

188 175 I've tried to like grits. From some really talented cooks in many different ways. The best I can say is meh. If I was really hungry, with no other options. Sure.

It's me. Not you.
Posted by: Muad'dib at December 19, 2021 05:38 PM (uzvcg)

Most of the time people rave about them b/c of what's in them (ala shrimp and grits), not b/c they are great made according to the package.

For the record, the tie for my favorite grits (both made myself) was when I made them with ham stock and olive oil once and shrimp stock, roasted garlic, vegan butter and olive oil the other...the ham stock might win b/c I had a heckuva flavored ham I took the bone from for stock and some carried through and it was perfect...

Posted by: Nova local at December 19, 2021 05:43 PM (exHjb)

189 Maybe next year, I'll be a hostess once again.

Posted by: nurse ratched at December 19, 2021 05:41 PM (U2p+3)

You can be a gracious hostess anywhere on earth...it doesn't have to be a grand house on the hill.

Posted by: CharlieBrown'sDildo at December 19, 2021 05:43 PM (Q9lwr)

190 Heat the pan for several minutes on low to medium. Wipe it with a skim of oil. I used corn oil. Give it another five or so minutes then let the pan cool. Repeat two more times. I do this after each use as well. Haven't had to scrape the pan since.
Posted by: JTB at December 19, 2021 05:14 PM (7EjX1)

That's how my mother and grandmother both keep their pans.

Gran used bacon grease though.

Posted by: BifBewalski @ (IJES/) - at December 19, 2021 05:44 PM (IJES/)

191
God eats a Southern breakfast every morning.

Posted by: Hadrian the Seventh at December 19, 2021 05:44 PM (/U27+)

192 Mrs. Bog has started watching a tv show that is just table decoration contests. Lots of young contestants.

Maybe it's not a dying art.

Posted by: Pete Bog at December 19, 2021 05:44 PM (bzrNB)

193 I have always thought of grits as sort of an American balut

Posted by: Y5 at December 19, 2021 05:44 PM (x5ry8)

194 >
Maybe next year, I'll be a hostess once again.
Posted by: nurse ratched at December 19, 2021 05:41 PM (U2p+3)

I'll pencil that in....

Posted by: Muad'dib at December 19, 2021 05:44 PM (uzvcg)

195 My fancy china actually came from China at the resale shop.

Posted by: dartist at December 19, 2021 05:44 PM (+ya+t)

196 I'm told cornbread batter can be used to make a type of pancake, too, though I haven't tried it.

Maple Syrup anybody?

Posted by: Common Tater at December 19, 2021 05:45 PM (pQrYJ)

197 I'm learning to make smoked salmon.I'm cheating and doing it in the oven. Ive made 3 batches. The last week one was the best. I enjoy experimenting with the brine. Although if I make the perfect batch I won't be able to duplicate it because I don't make accurate measurements and don't write things down. But I'll get a good idea.

Posted by: AmericanKestrel at December 19, 2021 05:45 PM (IDhUW)

198 Gonna use the last of the basil to make pesto today, use it with some grilled chicken. I stop planting new seed probably late August, could go longer I guess, because these plants have been thriving right up to today.

Lettuce garden looking good. Green and red romaine, mizuna, and bok choi. Now just have to wait and see if any of the mystery afflictions that have hurt production in the past will appear this year.

Posted by: rhomboid at December 19, 2021 05:45 PM (OTzUX)

199 and I need to fit into my clothes.
Posted by: FenelonSpoke

Ahhh... the real reason!
I like the Zebra popcorn; but, I'm afraid to get it into the house or I might not fit.

Posted by: AZ deplorable moron at December 19, 2021 05:47 PM (zofXP)

200 I'm stepping out to roast a chicken (Rosemary, thyme, butter).

Don't trash the place while I'm gone!

Posted by: CharlieBrown'sDildo at December 19, 2021 05:47 PM (Q9lwr)

201 196 I'm told cornbread batter can be used to make a type of pancake, too, though I haven't tried it.

Maple Syrup anybody?

Posted by: Common Tater

Johnny cake. Used to be pretty common substitute in the south for pancakes.

Posted by: whig at December 19, 2021 05:47 PM (9hXN1)

202 I'm learning to make smoked salmon.

Geez, I think veal is a bit immoral, no way i could force a fish to chaun smok menthols

Posted by: Y5 at December 19, 2021 05:47 PM (x5ry8)

203 185 >>baba ghanouj

Hmm, never made that! Maybe you could share the recipe or have CBD post it?
Posted by: Lizzy at December 19, 2021 05:42 PM (URNdm)

I cook by feel, but this is close.
When I make it, I chop up into inch pieces 2-3 Japanese eggplant and olive oil, s&p, and sometimes garlic powder them (or put it in the recipe later). I roast at 350 for 40 minutes and dump in a food processor. I add the zest and juice of 1 lemon, 3-4 TB of tahini, garlic (if it's not in before, and sometimes even if it is), cumin (1/4-1/2 tsp) and a dash of paprika and an herb if I have it (not if I don't) with extra s&p (go light - you can add more) and I turn on the processor and drizzle olive oil in til it's pretty and creamy. It's SO GOOD! Especially when you have eggplant and can't figure out what to do with it. It works with veg or pita...

Posted by: Nova local at December 19, 2021 05:48 PM (exHjb)

204 I keep looking and don't see a can opener on that table!!

Posted by: Weasel at December 19, 2021 05:48 PM (0IeYL)

205 In certain US guvamint-run feeding operations overseas, was happy to see the dominance of southern elements (like grits) in the offerings. Had rarely had them, but made a great versatile starch at breakfast, could go with just butter, take it in a sweet direction with brown sugar and jams, or add the Universal Food Improver, bacon.

Posted by: rhomboid at December 19, 2021 05:49 PM (OTzUX)

206 I was always told that grits was made from hominy and mush (or samp) was made from cornmeal.

But apparently it is not that simple.

Posted by: Kindltot at December 19, 2021 05:49 PM (ZMraq)

207 There is a local chain in the New Orleans area, Zia's, that makes corn grits. Roasted corn kernels mixed with corn grits and lots and lots of butter and with a green onion garnish. Some of the best stuff I've ever eaten.

Shrimp and grits is all about the gravy.

Posted by: Javems at December 19, 2021 05:51 PM (AmoqO)

208 I am not sure I have ever seen cornbread in the store. It is probably there just not something I go looking for. Cornbread is one of those things I have to be in the mood for.

Posted by: Aetius451AD at December 19, 2021 05:51 PM (csEWM)

209 Shrimp 'N Grits is my personal favorite.

Posted by: gourmand du jour at December 19, 2021 05:51 PM (jTmQV)

210
Geez, I think veal is a bit immoral, no way i could force a fish to chaun smok menthols
~~~

Going by the taste i gotta say they like it.

Posted by: AmericanKestrel at December 19, 2021 05:51 PM (IDhUW)

211 I'm learning to make smoked salmon.
-----------
How do you get the smoked taste in the oven?

Posted by: dartist at December 19, 2021 05:51 PM (+ya+t)

212 PS - This recipe was my starting base when I made it the 1st time before I "made it my own" - https://www.seriouseats.com/the-best-baba-ganoush-recipe

PPS - My kids call baba ghanouj hummus with eggplant - in fact, I used the extra same flavorings in both yesterday so they could match everything the same way on my veg tray, and the kids all ended up split on whether my homemade hummus or baba ghanouj was better...

Posted by: Nova local at December 19, 2021 05:52 PM (exHjb)

213 Corn girts?
Like polenta?
Umm, it's a lot of work to do it right, but well worth it.

Posted by: gourmand du jour at December 19, 2021 05:52 PM (jTmQV)

214 Weasel - heading out to burn one and talk to my buddy in TX.

Oliva Cain Daytona

Posted by: rhomboid at December 19, 2021 05:52 PM (OTzUX)

215 In food news, I have now been the primary cook in the house for 2.5 months, after years of not cooking at all.

My son bought me a Blackstone grill for my birthday, and I cook on that thing almost every night. I've gotten particularly good with fried rice.

I highly recommend these grills, they are amazing.

Posted by: Dave in Fla (fC3dn) at December 19, 2021 05:52 PM (5p7BC)

216 Going by the taste i gotta say they like it.

Posted by: Y5 at December 19, 2021 05:53 PM (x5ry8)

217 I keep looking and don't see a can opener on that table!!
Posted by: Weasel at December 19, 2021 05:48 PM (0Ie

They open the canned cranberry jelly before it gets to the table.

Posted by: Just a side note at December 19, 2021 05:54 PM (I5hoQ)

218 How do you get the smoked taste in the oven?
Posted by: dartist at December 19, 2021 05:51 PM (+ya+t)

Without smoke damage to the kitchen?

A Pacific Northwest staple is the little chief smoker. A glorified hot plate in an aluminum chimney. Best on the back deck however.

Posted by: Pete Bog at December 19, 2021 05:55 PM (bzrNB)

219 I keep looking and don't see a can opener on that table!!

No ketchup either.

Posted by: Reuben Hick at December 19, 2021 05:55 PM (+LCoQ)

220 >>>I keep looking and don't see a can opener on that table!!

>The fancy holiday can opener is plugged in in the kitchen.

Posted by: Dr. Bone at December 19, 2021 05:55 PM (r0ADi)

221 "...And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you!"

OK, French Toast Sans Syrup report:

I decided to have two farm-raised Chicken eggs, with heavy cream, salt and pepper...and lightly toasted sourdough bread for dipping purposes. Made my French toast, had some leftover egg (soft scrambled) on the side with some smoked salmon. No syrup.

It wasn't bad. Not bad at all, in fact. I had to fight the impulse to put maple syrup on it like a gag reflex - I haven't felt that kind of resistance for a very long time, actually. It almost drowned out the signals I was getting from the actual taste of the French toast. It's very savory without syrup, and it felt like I was eating a hearty breakfast, rather than an early dessert.

It will take a little getting used to, but I'll definitely try it again.

Posted by: Darrell Harris at December 19, 2021 05:57 PM (mdjgu)

222 A pot of pinto beans does not need a side dish, but if you have some ignorant Yankee companion who just can't fathom a meal without sides, fried 'taters is your best option.

(No offense intended to all y'all Yankee 'rons and 'ettes, who surely have enough sense to know that a well-cooked pot of pinto beans is a thing of beauty, and a joy forever, with no need of extra trimmings)

Posted by: Tammy al-Thor at December 19, 2021 05:57 PM (o4SA6)

223 I'm learning to make smoked salmon.
-----------
How do you get the smoked taste in the oven?
~~~
Some people use liquid smoke in the brine. I havent. The base that I'm using is cold water, brown sugar, salt, with various spices and seasonings. I added soy sauce to the last batch. I set my oven to the lowest temp and sometimes leave the door open.

Im getting better at knowing the correct amount of salt and when to pull the salmon from the oven.

The fun part is being the mad scientist with the seasoning.

Posted by: AmericanKestrel at December 19, 2021 05:58 PM (IDhUW)

224 A Pacific Northwest staple is the little chief smoker. A glorified hot plate in an aluminum chimney. Best on the back deck however.
-----------
I bought a stove top smoker that uses like a tbsp. of fine chips and keeps the smoke inside of it until the food is cooked. Didn't care for it but I might be spoiled with the outdoor smoker.

Posted by: dartist at December 19, 2021 05:59 PM (+ya+t)

225 I reported this a.m. via the NY Post: "A Washington state lawmaker died Friday, weeks after he had announced he tested positive for COVID-19 while in Central America -- though it wasn't clear if the illness is what killed him."

And from [probably] AP "Washington state Senator Doug Ericksen has died at age 52, weeks after he tested positive for Covid-19" and as he fought the state's WuFlu mandate, the Left has been saying he deserved it.

Well, triple-vaxxed Liz Warren has the WuFlu! I guess her Indian genes can't stand up against the white man's diseases! I wonder how many grannies she's killed so far??

Posted by: andycanuck (UHVv4) at December 19, 2021 05:59 PM (UHVv4)

226 does not need a side dish, but if you have some ignorant Yankee companion who just can't fathom a meal without sides, fried 'taters is your best option.

(No offense intended to all y'all Yankee 'rons and 'ettes, who surely have enough sense to know that a well-cooked pot of pinto beans is a thing of beauty, and a joy forever, with no need of extra trimmings)
Posted by: T

I understand that each of these words is an English word, however, arrayed as they are I have no understanding of what they mean

Posted by: Y5 at December 19, 2021 06:01 PM (x5ry8)

227 Well, triple-vaxxed Liz Warren has the WuFlu! I guess her Indian genes can't stand up against the white man's diseases! I wonder how many grannies she's killed so far??

Posted by: andycanuck

According to R currently, she has already spread her infection to eight or so people on average.

Posted by: whig at December 19, 2021 06:01 PM (9hXN1)

228 For years when I was growing up my family had the whole cranberry Ocean Spray cranberry sauce for Thanksgiving. It wasn't until I went to my friend's house that I had homemade cranberry sauce. What a difference!. However, it seemed like too much work to make. I found something from Stonewall Kitchen Speacility foods which is cranberry relish made with orange peel and various spices and it is very good.

Posted by: FenelonSpoke at December 19, 2021 06:02 PM (KBCaU)

229 I have a pork roast in the oven with mini potatoes

I hope it's ready to eat before I need to pack it in for the night.

Posted by: N.L. Urker, the Phillips screwdriver of the gods at December 19, 2021 06:02 PM (eGTCV)

230 Posted by: Darrell Harris at December 19, 2021 05:57 PM (mdjgu)

Huzzah!

Posted by: CharlieBrown'sDildo at December 19, 2021 06:03 PM (Q9lwr)

231 >>>[81] I am shitty at making cornbread. Always dry and dense. Posted by: nurse ratched at December 19, 2021 04:43 PM (U2p+3)

Greetings, Nurse ... Just saw today that Pillsbury offers ready-to-bake Cornbread Swirls ... They were in the same refrigerated section as their crescent rolls and are packaged similarly (in a tube).

Posted by: Kathy at December 19, 2021 06:04 PM (h3RRP)

232 Is there anything that is not better with butter?
Posted by: Y5

Scotch.

Posted by: Joe Mama at December 19, 2021 06:04 PM (WmGrA)

233 Hadrian, are you still at the address you sent me a few years ago, in Rosharon? I can't send the beautiful lady Delilah anything as a congratulation gift, but maybe you'll allow me to send you and Her Majesty minor tokens of esteem.

Posted by: Ann Wilson, aka Empire 1 at December 19, 2021 06:04 PM (JJatH)

234 Hey! It took 225 comments before we had to beat the dead horse!

Posted by: nurse ratched at December 19, 2021 06:04 PM (U2p+3)

235 Posted by: Duncanthrax at December 19, 2021 05:10 PM (a3Q+t)

If you'd grow your own, you wouldn't have to worry!

Posted by: Tammy al-Thor at December 19, 2021 06:05 PM (o4SA6)

236 Is there anything that is not better with butter?
Posted by: Y5

Scotch.
Posted by: J

How do you know?

Posted by: Y5 at December 19, 2021 06:05 PM (x5ry8)

237 I love cornbread, grew up on my grandmother's recipe.

The fluffy squares at the cafeteria are not the real thing.
The point is to semi-fry the crust by baking it in a cast-iron skillet in heated oil/shortening.

Morrison Mills Corn-Kits is a good sub for from scratch, but it's a local TX brand, so might not be available everywhere.

Posted by: sal at December 19, 2021 06:05 PM (bJKUl)

238
(A/P) Rapper '50 cent', in an acknowledgement of the inflation gripping the country, has changed his name to '75 cent' and hopes not to upset his fan base.

/s

Posted by: Traitor Joe's Military Surplus at December 19, 2021 06:05 PM (dQvv7)

239 I made a 15 bean soup with the leftover Thanksgiving ham bone. Turned out beautifully. Definitely did not need any sides.

Posted by: AmericanKestrel at December 19, 2021 06:06 PM (IDhUW)

240 That is too funny if Lieawatha has Wuhan

Posted by: Skip at December 19, 2021 06:06 PM (2JoB8)

241 Anyone ever been to a Basque restaurant? I've been to a couple in Bakersfield CA. One of the courses in their "setup" is a big bowl of pinto beans. Eat the entire setup and the main course and your liver will hurt for a day or so.

Posted by: Javems at December 19, 2021 06:06 PM (AmoqO)

242 Posted by: Y5 at December 19, 2021 06:01 PM (x5ry

Have yer mrs. translate!

Although I suspect she is a true Southern Lady, as opposed to Hillbilly moi, and might not understand it any better than you pretend not to.

Posted by: Tammy al-Thor at December 19, 2021 06:07 PM (o4SA6)

243 239 I made a 15 bean soup with the leftover Thanksgiving ham bone. Turned out beautifully. Definitely did not need any sides.

Posted by: AmericanKestrel at December 19, 2021 06:06 PM (IDhUW)

Wow! Wife makes a 9 bean soup that is really tasty.

Posted by: Javems at December 19, 2021 06:08 PM (AmoqO)

244
Well, triple-vaxxed Liz Warren has the WuFlu! I guess her Indian genes can't stand up against the white man's diseases! I wonder how many grannies she's killed so far??
Posted by: andycanuck (UHVv4) at December 19, 2021 05:59 PM (UHVv4)

There's a blanket joke in there somewhere. I've typed and deleted twice, can't seem to find it.

Posted by: Bilwis Devourer of Innocent Souls, I'm starvin' over here at December 19, 2021 06:08 PM (cupoy)

245
Well, triple-vaxxed Liz Warren has the WuFlu! I guess her Indian genes can't stand up against the white man's diseases! I wonder how many grannies she's killed so far??

She is coughing into blanket after blanket even as we speak. Must have a huge inventory in order to infect perfidious palefaces far and wide at the winter solstice rendezvous this week.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 19, 2021 06:09 PM (3l5Yq)

246 Anyone ever been to a Basque restaurant?

Posted by: Javems at December 19, 2021 06:06 PM (AmoqO)

There used to be one in San Francisco (on Broadway maybe?) that was loads of fun. Tons of food, usually pretty good!

Posted by: CharlieBrown'sDildo at December 19, 2021 06:09 PM (Q9lwr)

247 241 Anyone ever been to a Basque restaurant? I've been to a couple in Bakersfield CA. One of the courses in their "setup" is a big bowl of pinto beans. Eat the entire setup and the main course and your liver will hurt for a day or so.
Posted by: Javems

There's a whole Basque neighborhood in downtown Boise, ID. Fantastic restaurants. Very fun and very tasty.

Posted by: nurse ratched at December 19, 2021 06:09 PM (U2p+3)

248 Fen,
Used to make cranberry sauce with my mom and sister. Each year, we'd eat about a quarter of it, arguing about the sugar content.
Finally, we test-kitchened it and got it just right.

Posted by: sal at December 19, 2021 06:10 PM (bJKUl)

249 That is too funny if Lieawatha has Wuhan

And next week she will have a headache.

Woop de doo.

I'm bored of discussing the common cold as if its The Black Plague.

Posted by: Reuben Hick at December 19, 2021 06:10 PM (+LCoQ)

250 Lizzy isn't no spring chicken either

Posted by: Skip at December 19, 2021 06:10 PM (2JoB8)

251 My favourite cranberry sauce recipe is a bag of cranberries, 1 whole orange chopped, and 1 cup of sugar run thru the food processor.

Posted by: AmericanKestrel at December 19, 2021 06:11 PM (IDhUW)

252
Although I suspect she is a true Southern Lady, as opposed to Hillbilly moi, and might not understand it any better than you pretend not to.
Posted by: T

It is always nice to see you here

Posted by: Y5 at December 19, 2021 06:11 PM (x5ry8)

253 I grew up on ham and beans in the Midwest. But we always used Great Northern beans. Maybe that's the Yankee variety.

Fried rice is def an entree. Crab Rangoon is the side.

Posted by: Catherine--who generally doesn't curse. at December 19, 2021 06:12 PM (ZSsrh)

254 I used to make split pea soup with a meaty ham bone for my dad. Always made sure to load it with a lot of ham from the bone. Raised during the depression I was never sure if he liked it because it tasted good or because it had so much meat in it.

Posted by: dartist at December 19, 2021 06:13 PM (+ya+t)

255 Wow! Wife makes a 9 bean soup that is really tasty.
~~~
I can't take too much credit. The beans were packaged together.

Posted by: AmericanKestrel at December 19, 2021 06:13 PM (IDhUW)

256 Aside from sharks, I am a bit suspicious that affixed "great " to any name.

Posted by: Y5 at December 19, 2021 06:13 PM (x5ry8)

257 Ffs who is writing my comments

Posted by: Y5 at December 19, 2021 06:15 PM (x5ry8)

258 I love a beautifully set table, and did it for years, but it's pretty impractical, as I have had to let my full staff of waiters go in these inflationary times we find ourselves in.

When you fancy up the table like that, there ain't no damn room to put the pot of beans.

Posted by: Tammy al-Thor at December 19, 2021 06:15 PM (o4SA6)

259 Get the butter.

Posted by: a river otter at December 19, 2021 06:16 PM (UHVv4)

260 My mom used to make lima beans and ham. Over rice.
Delicious.

Posted by: Diogenes at December 19, 2021 06:16 PM (axyOa)

261 There's a whole Basque neighborhood in downtown Boise, ID. Fantastic restaurants. Very fun and very tasty.

Posted by: nurse ratched at December 19, 2021 06:09 PM (U2p+3)

I think they originally immigrated to Idaho to run sheep. I wonder if they still do it?

Posted by: CharlieBrown'sDildo at December 19, 2021 06:16 PM (Q9lwr)

262 Posted by: Y5 at December 19, 2021 06:11 PM (x5ry

Ditto, my friend.

Posted by: Tammy al-Thor at December 19, 2021 06:16 PM (o4SA6)

263 Yo, Bitter ... Red Beans and Rice: They are an all-purpose any-time-of-day-any-and-all-occasion food. If you don't have rice, make a Red Bean Salad with oil, vinegar, salt, and pepper dressing. Simpler is better-er. Breakfast, lunch, dinner, and Snacky-Time are all good excuses to eat RB&R. Don't mess around with that Fancy-Ass Brown Rice!, tho' ... it's snotty, pretentious, and NON-Cajun. If you want to add in as much Tabasco Chipotle as you like, tho', that's a whole 'nuther story. Gen-U-Wine Andouille Saucisse takes it to a whole diff'rent level, and you can order the best around from Jacob's in LaPlace, LA on Airline Hwy (yeah, they re-named it and I can't think of the new 'culturally appropriate' name is, either). Eat plenny red beans an' git yo' enjoys on ...

Posted by: Dr_No at December 19, 2021 06:16 PM (mu5GU)

264 My wife noticed pumpkins still in the garden and asked that I roast pumpkin seeds.

First batch is made with salt and Worcestershire sauce, that one I cooked the whole pumpkin in the microwave first.
The batch in the oven is salt and diluted blackberry jam to see if the flavor caramelizes well.

These are small volunteer pumpkins that are crosses with some spaghetti squash, and I wasn't overly eager to cook with them. However I am freezing the pulp as I cook it. I can make soup or use it as the veggie side

Posted by: Kindltot at December 19, 2021 06:17 PM (ZMraq)

265 There's a whole Basque neighborhood in downtown Boise, ID. Fantastic restaurants. Very fun and very tasty.

Posted by: nurse ratched

The city of Bishop on Hwy 395 was founded by the Basque too. A couple of great restaurants.

Posted by: AZ deplorable moron at December 19, 2021 06:18 PM (zofXP)

266 >>> 234 Hey! It took 225 comments before we had to beat the dead horse!
Posted by: nurse ratched at December 19, 2021 06:04 PM (U2p+3)

IT'S FUNNY BECAUSE WE DON'T JUST BEAT THE DEAD HORSE, WE BEAT THE SPOT WHERE THE HORSE DIED.

Posted by: BEN ROTHLESSBERGERER at December 19, 2021 06:18 PM (llON8)

267
N-Bean Soup, no matter what the value of N, appeals to me not at all. Baked beans, great! Split pea soup, love it! Bean soup, no thanks!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 19, 2021 06:18 PM (3l5Yq)

268 I'm working Christmas Day so Mrs. E is making a Double Cheesecake (Luby's recipe) for me to take in. Basically it's two (2) full-size cheesecakes put together with the crusts out and whatever topping you like sandwiched between. I like blueberry but strawberry or pineapple are good too.

Posted by: Eromero at December 19, 2021 06:19 PM (0OP+5)

269 Is there anything that is not better with butter?
Posted by: Y5

My hot buttered rums sure suck without it.

Posted by: Diogenes at December 19, 2021 06:19 PM (axyOa)

270
I think they originally immigrated to Idaho to run sheep. I wonder if they still do it?
Posted by: CharlieBrown'sDildo at December

They do!
They also brought a weird kind of racquetball that they play really REALLY competitively in special courts. There's a whole
Club downtown.
Love the shops and the restaurants and the community. Lots of folks dress in traditional clothes and hang out on the weekends. Gotta say, gorgeous women and the men are handsome too.

Posted by: nurse ratched at December 19, 2021 06:20 PM (U2p+3)

271 That is too funny if Lieawatha has Wuhan

Not possible! Vaxxed people can't get infected!

Posted by: Droolin' Joe Biden! at December 19, 2021 06:20 PM (I2/tG)

272 I made the mincemeat recipe from the Tasting History channel. Boiling and chopping up a lemon is weird.

Posted by: Nancy at 7000 ft at December 19, 2021 06:21 PM (0tmoY)

273 I inherited silver service and had to go online to identify some of the serving pieces.

Posted by: IrishEi

Is that why you hate books ?

Posted by: JT at December 19, 2021 06:21 PM (arJlL)

274 15 bean soup doesn't sound like very many. I splurge and use the entire bag

Posted by: Common Tater at December 19, 2021 06:23 PM (pQrYJ)

275 Anyone ever been to a Basque restaurant? I've been to a couple in Bakersfield CA. One of the courses in their "setup" is a big bowl of pinto beans. Eat the entire setup and the main course and your liver will hurt for a day or so.
Posted by: Javems at December 19, 2021 06:06 PM (AmoqO)

I was in a Basque restaurant in Jordan Valley OR, but it really didn't do Basque food, it was just owned by a Basque family.

Come to think of it, the local pizza place here was started by Mr. Mendezona

Posted by: Kindltot at December 19, 2021 06:23 PM (ZMraq)

276
Hey! It took 225 comments before we had to beat the dead horse!
Posted by: nurse ratched

Show of hands! Who has seen the movie A Senator Called Dead Horse? C'mon, don't be shy!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 19, 2021 06:23 PM (3l5Yq)

277 Fried chicken for dinner tonight. I switched from mild olive oil to corn and peanut oil (but still melt a stick of butter and a big scoop of bacon grease in the oil).

Posted by: Helena Handbasket at December 19, 2021 06:23 PM (llON8)

278 Well, triple-vaxxed Liz Warren has the WuFlu! I guess her Indian genes can't stand up against the white man's diseases! I wonder how many grannies she's killed so far??

(A/P) In unrelated news the penis of one Willie Brown has been admitted to the ICU of an unnamed California hospital with Stage Four coronavirus and is not expected to survive the night without continual resuscitation.

/s

Posted by: Traitor Joe's Military Surplus at December 19, 2021 06:24 PM (dQvv7)

279 I'm stepping out to roast a chicken (Rosemary, thyme, butter).

Don't trash the place while I'm gone!
Posted by: CharlieBrown'sDildo

Hey everybody !

Posted by: JT at December 19, 2021 06:24 PM (arJlL)

280 That is too funny if Lieawatha has Wuhan

Not possible! Vaxxed people can't get infected!
Posted by: Droolin

If so we now know she didn't get the vax...

Posted by: AZ deplorable moron at December 19, 2021 06:24 PM (zofXP)

281 Big Fish @BigFish3000
FBI loses all the CDs seized in Epstein case.

https://twitter.com/BigFish3000/status/
1472250196138541065

Headline at UK Telegraph: "Evidence from Jeffrey Epstein's safe 'went missing' after FBI raid, court hears in Ghislaine Maxwell trial".

Posted by: andycanuck (UHVv4) at December 19, 2021 06:24 PM (UHVv4)

282 >>>> 276
Hey! It took 225 comments before we had to beat the dead horse!
Posted by: nurse ratched

Show of hands! Who has seen the movie A Senator Called Dead Horse? C'mon, don't be shy!
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 19, 2021 06:23 PM (3l5Yq)

That's not funny.

Posted by: Jawn Cary at December 19, 2021 06:24 PM (llON8)

283 I used to live on Basque Avenue in San Diego, CA. Kearny Mesa area. Would've been roughly, '71 through '73. Next door neighbors were a Greek heritage family though. Cute wimmins when young, but UniBrow & Plumpkins by age 30, each and every one of 'em.

But Glory Hallelujah, the food they put out on the holidays! WOW!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at December 19, 2021 06:25 PM (QzJWU)

284 That is one of the parts I laugh in during, "It's a Wonderful Life" when Clarence the angel asks the bartender-who has gone down a bad road since George Bailey wasn't born-for a flaming run punch, and the bartender's response is something like "We serve drinks to get men drunk fast and we don't need any wise guys stinking up the joint"- or something like that.

Posted by: FenelonSpoke at December 19, 2021 06:25 PM (KBCaU)

285 Don't trash the place while I'm gone!
Posted by: CharlieBrown'sDildo

Party!
Party!
Woohoo!
We're not leavin' till we're heavin'!

Posted by: Diogenes at December 19, 2021 06:26 PM (axyOa)

286 If so we now know she didn't get the vax...

Elizabeth Warren
@SenWarren
I regularly test for COVID & while I tested negative earlier this week, today I tested positive with a breakthrough case. Thankfully, I am only experiencing mild symptoms & am grateful for the protection provided against serious illness that comes from being vaccinated & boosted.

Posted by: More Vaccine Passports Needed! at December 19, 2021 06:26 PM (I2/tG)

287 It's funny because "Spot" is a dog's name!

Posted by: ben rothlessbergerer at December 19, 2021 06:27 PM (UHVv4)

288 >>FBI loses all the CDs seized in Epstein case.

Shocka!

Posted by: Lizzy at December 19, 2021 06:27 PM (URNdm)

289 Elizabeth Warren
@SenWarren
I regularly test for COVID & while I tested negative earlier this week, today I tested positive with a breakthrough case. Thankfully, I am only experiencing mild symptoms & am grateful for the protection provided against serious illness that comes from being vaccinated & boosted.
Posted by: More Vaccine

And you believe her?
"The" American Indian Senator..

Posted by: AZ deplorable moron at December 19, 2021 06:28 PM (zofXP)

290
Ffs who is writing my comments
Posted by: Y5

Yeah, your comprehensibility is quite low.

It's pretty funny, actually.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 19, 2021 06:28 PM (3l5Yq)

291 I see the covid derangement syndrome is alive and well, even in the food thread.

Posted by: nurse ratched at December 19, 2021 06:29 PM (U2p+3)

292 Thankfully, I am only experiencing mild symptoms & am grateful for the protection provided against serious illness that comes from being vaccinated & boosted.
----------------------
Or it's the freaking evolved Moronic variant that isn't killing anyone because it "wants to" spread far and wide and LIVE!!!

Posted by: andycanuck (UHVv4) at December 19, 2021 06:29 PM (UHVv4)

293 My one good deed of the day. I taught a nice older lady looking at precut dragon fruit how she could buy a fresh highly on sale whole one and prep it to look like the container fruit...and then buy the highly on sale blueberries and have a killer salad with ginger and sweetener. I got a thank you and she went off to buy the fruit...

If you ever see dragon fruit - think avocado. Don't peel it, just chop the fruit in half and then scoop out each side and dice it...

Posted by: Nova local at December 19, 2021 06:30 PM (exHjb)

294
>>FBI loses all the CDs seized in Epstein case.

The FBI was a joke decades ago. Even OJ Simpson recognized this when he tasked himself with finding the 'real killer' of Nicole and Ron.

Posted by: Traitor Joe's Military Surplus at December 19, 2021 06:31 PM (dQvv7)

295 Quick question before yon Gub Tread rolls in.

What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held? That stuff is ejected, never to return, but I'm not in any way expert enough on what're the options?

I like Corn Oil for many things, but am wondering if I'm missing the mark?

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at December 19, 2021 06:31 PM (QzJWU)

296 From the local store I bought this decent looking rib roast. Right on the label it says,
"Boned and Tied"

One of these days I will have to ask who stuffed their bone into the rib roast and why they left it in there. Then I'll ask the seafood guy if they mean the same thing when they label a fillet as "boned".

Posted by: Phuk Ho Le at December 19, 2021 06:31 PM (E7SfX)

297 ... am grateful for the protection provided against serious illness that comes from being vaccinated & boosted.

LOL!! Yeah,so very, very grateful! A more realistic view is that shit don't work, Bitch.

Good try, though.

The level of cognitive dissonance with so many is truly a sight to behold.

Posted by: Common Tater at December 19, 2021 06:31 PM (pQrYJ)

298 I didnt get anything out for dinner. No idea what I'm going to fix. Maybe nothing.

Posted by: Diogenes at December 19, 2021 06:31 PM (axyOa)

299 What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held? That stuff is ejected, never to return, but I'm not in any way expert enough on what're the options?

I like Corn Oil for many things, but am wondering if I'm missing the mark?

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at December 19, 2021 06:31 PM (QzJWU)

I would use olive if you reject canola...not extra virgin, but just a regular one...

Posted by: Nova local at December 19, 2021 06:32 PM (exHjb)

300 My wife has a Basque ancestry. Black haired beauties. Not many down Basque here, except of the Zatarains.

Posted by: Javems at December 19, 2021 06:32 PM (AmoqO)

301 Ffs who is writing my comments
Posted by: Y5 at December 19, 2021

I'd look carefully at that C5 guy!

Posted by: AmericanKestrel at December 19, 2021 06:33 PM (IDhUW)

302 Jim,
Corn oil is very flavorful. If you want a more neutral oil, try mixing with peanut oil.

Posted by: nurse ratched at December 19, 2021 06:34 PM (U2p+3)

303 I didnt get anything out for dinner. No idea what I'm going to fix. Maybe nothing.
Posted by: Diogenes

The better half asked for coffee, so I made a fresh pot.
Then she brought out the Baileys so I guess I'm drinking my dinner.

Posted by: AZ deplorable moron at December 19, 2021 06:35 PM (zofXP)

304 I didnt get anything out for dinner. No idea what I'm going to fix. Maybe nothing
~~~
Eat something Diogenes!
~ your grandmother

Posted by: AmericanKestrel at December 19, 2021 06:35 PM (IDhUW)

305 >>> What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held? That stuff is ejected, never to return, but I'm not in any way expert enough on what're the options?

CLP

Posted by: Phuk Ho Le at December 19, 2021 06:35 PM (E7SfX)

306 There is a Basque Cultural Center near me. They have a great menu and the food is not fancy but very good.
More like a family style restaurant.

Posted by: gourmand du jour at December 19, 2021 06:36 PM (jTmQV)

307 Ffs who is writing my comments
Posted by: Y5 at December 19, 2021

I'd look carefully at that C5 guy!
Posted by: AmericanKestrel at December 19, 2021 06:33 PM (IDhUW)

**whistles softly to self while studying nails**

Posted by: Y4 at December 19, 2021 06:36 PM (axyOa)

308 Thanks for the fine Food Thread, CBD!

Pintos and cornbread is a dish served in the western U.S. as well. I find that I prefer the "southern style" cornbread which has enough sweetness that extra honey is not needed. Butter is mandatory, however!

Posted by: Legally Sufficient, Believing in America at December 19, 2021 06:36 PM (rwusL)

309 Any of the industrial oils are not healthy in the sense they cause inflammation. Fats are not "bad" per se, but hydrogenation and other processes make them not so good. Corn oil, Canola, etc.

Posted by: Common Tater at December 19, 2021 06:36 PM (pQrYJ)

310 but corn oil is good.

Lt olive oil?

Posted by: Phuk Ho Le at December 19, 2021 06:37 PM (E7SfX)

311 300 My wife has a Basque ancestry. Black haired beauties. Not many down Basque here, except of the Zatarains.

Posted by: Javems at December 19, 2021 06:32 PM
'she was a black-haired beauty with big dark eyes, points of her own standing way up high...way up firm and high....'

Posted by: Eromero at December 19, 2021 06:37 PM (0OP+5)

312 295...What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held?...
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at December 19, 2021 06:31 PM (QzJWU)

Have you tried safflower oil or sunflower oil? Are you looking for a low-flavor-added oil?

Posted by: Iron Mike Golf at December 19, 2021 06:38 PM (8C7+r)

313 Nova, Nurse.. thanks!

Use plenty of Peanut Oil here, too. That gets bought in the gallon size, in fact. Great for fried catfish!

Never thought about a Peanut/Corn blend.. it's on the list to try!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at December 19, 2021 06:38 PM (QzJWU)

314 I like Corn Oil for many things, but am wondering if I'm missing the mark?

Posted by: Jim at December 19, 2021 06:31 PM (QzJWU)

Nope. For its combination of quality and price it's tough to beat corn oil.

I use olive oil a lot, and then specialty oils occasionally, but the two heavy hitters are corn and olive.

Posted by: CharlieBrown'sDildo at December 19, 2021 06:38 PM (Q9lwr)

315 The Basque people I think border both France and Spain, tho' consider themselves neither, and have always been fellow gourmands!

Posted by: gourmand du jour at December 19, 2021 06:38 PM (jTmQV)

316 I always though Canola was just corn oil from Canada. Is that right or is it rapeseed oil?

Posted by: Javems at December 19, 2021 06:39 PM (AmoqO)

317 Eat something Diogenes!
~ your grandmother
Posted by: AmericanKestrel at December 19, 2021 06:35 PM (IDhUW)

Granny??!!
Does pizza and beer count? And does it count if I'm outta pizza?

Posted by: Y4 at December 19, 2021 06:40 PM (axyOa)

318 305 >>> What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held? That stuff is ejected, never to return, but I'm not in any way expert enough on what're the options?

CLP
Posted by: Phuk Ho Le at December 19, 2021 06:35 PM (E7SfX)
It's more...nuanced...than that.

When browning meat before making stew, use RBC. CLP is great in stir fry.

LSA for eggs, though.

Posted by: Iron Mike Golf at December 19, 2021 06:40 PM (8C7+r)

319 IMG. I'll pick those up, too. Fact is, I know I need to add some Sesame Oil to the inventory, as it's great in stir-fry stuff.

Looks like I'll need an overhead rack of Service Station dispensing hoses, remote tanks and pressure pums? LOL

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at December 19, 2021 06:40 PM (QzJWU)

320 I think my holiday spirit has disipated. The stepson and crew were supposed to be out today. But we had a dusting of snow and they decided to stay home. I had presents wrapped for them which will have to wait until after Christmas. I'm scheduled to work on Christmas. Probably won't post a lot this week.

Posted by: Notsothoreau - look forward at December 19, 2021 06:40 PM (YynYJ)

321 If you want to do your skin and your innards some good, take a tablespoon of a decent olive oil every day.
Just down it.

Posted by: gourmand du jour at December 19, 2021 06:40 PM (jTmQV)

322 Damn sock.

Posted by: Diogenes at December 19, 2021 06:41 PM (axyOa)

323 at Chateau D'Eez we use Olive (Mrs insists Extra Virgin First Cold Press), Grapeseed, Avocado, and Sesame.

don't ask.
all I use is the olive

Posted by: sock_rat_eez (03BbD) at December 19, 2021 06:41 PM (IJMH4)

324 316 I always though Canola was just corn oil from Canada. Is that right or is it rapeseed oil?
Posted by: Javems at December 19, 2021 06:39 PM (AmoqO)

Canola is rapeseed oil. You can remember that because Canola sounds sort of like Cuomo.

Posted by: Splunge at December 19, 2021 06:41 PM (PQ4Fz)

325 316 I always though Canola was just corn oil from Canada. Is that right or is it rapeseed oil?
Posted by: Javems at December 19, 2021 06:39 PM (AmoqO)

I think canola is GMO rapeseed, so a reasonable choice when you're feeling girthy.

Posted by: Iron Mike Golf at December 19, 2021 06:41 PM (8C7+r)

326 15 bean soup doesn't sound like very many. I splurge and use the entire bag
~~~
Luxury!

Posted by: AmericanKestrel at December 19, 2021 06:41 PM (IDhUW)

327 What is a suggested "all-around" oil to take the place on the shelf that the Canola Oil once held? That stuff is ejected, never to return, but I'm not in any way expert enough on what're the options?

I'm using avocado oil-high smoke point and neutral flavor.

Posted by: N.L. Urker, the Phillips screwdriver of the gods at December 19, 2021 06:42 PM (eGTCV)

328 My low-carb habits have been utterly screwed, because I just took delivery of some fresh, made-for-the-season crackers from Italy. They're those oval ones, shaped like one part of a pretzel. I've had such crackers before, but never like this.

Posted by: Splunge at December 19, 2021 06:43 PM (PQ4Fz)

329 Sesame is a great oil for Asian dishes, but you don't really cook with it, you flavor with it...

Posted by: Nova local at December 19, 2021 06:43 PM (exHjb)

330 Extra virgin, butter and avocado oil for high heat.

Posted by: dartist at December 19, 2021 06:43 PM (+ya+t)

331
**whistles softly to self while studying nails**
Posted by: Y4 at December 19, 2021 06:36 PM

Hahaha

Posted by: AmericanKestrel at December 19, 2021 06:44 PM (IDhUW)

332 I have both pecan (courtesy of Ben Had) and walnut oils. Very tasty.
I also use coconut oil

I have to buy in small quantities as I don't use them terribly often and they go rancid fairly quickly. You have to taste before each use.

Posted by: nurse ratched at December 19, 2021 06:44 PM (U2p+3)

333 Canola oil tastes bad to my palate. I use peanut oil, lard, tallow, butter, or olive oil, depending on the need.

Never used avocado oil, but I think well of it, because I liked some avocado oil-fried potato chips I got at the store once.

Posted by: Splunge at December 19, 2021 06:44 PM (PQ4Fz)

334 319...
Looks like I'll need an overhead rack of Service Station dispensing hoses, remote tanks and pressure pums? LOL
...
Posted by: Jim at December 19, 2021 06:40 PM (QzJWU)

I think if it's overhead, gravity feed will suffice.

Although, a pressurized system would make a dandy in-the-kitchen flamethrower to keep the zombies out when you're cooking.

Posted by: Iron Mike Golf at December 19, 2021 06:45 PM (8C7+r)

335 I've had such crackers before, but never like this.

---------

I have heard legends of such crackers.

Posted by: Cicero (@cicero43) at December 19, 2021 06:45 PM (VxC1e)

336 Ice cream should have eggs, milk, peaches, condensed milk and sweetened condensed milk. Little salt and little sugar. How difficult does it have to be?

Posted by: Eromero at December 19, 2021 06:46 PM (0OP+5)

337 Probably won't post a lot this week.
~~~
If you want someone to talk to, you know where to find us.

Posted by: AmericanKestrel at December 19, 2021 06:47 PM (IDhUW)

338 I'm using avocado oil-high smoke point and neutral flavor.

Posted by: N.L. Urker, the Phillips screwdriver of the gods at December 19, 2021 06:42 PM (eGTCV)

Wife uses that hen she cooks. Part of an ultra low card diet.

Posted by: Javems at December 19, 2021 06:47 PM (AmoqO)

339 Canola oil tastes bad to my palate.

Posted by: Splunge at December 19, 2021 06:44 PM (PQ4Fz)

Mine too. Fishy, almost.

Posted by: CharlieBrown'sDildo at December 19, 2021 06:48 PM (Q9lwr)

340 329 Sesame is a great oil for Asian dishes, but you don't really cook with it, you flavor with it...
Posted by: Nova local at December 19, 2021 06:43 PM (exHjb)

Yeah, it's a seasoning oil. Smoke point is way too low to cook with it. Another seasoning oil is chili oil, which often contains sesame oil. Yet another is made by cooking scallions and fresh ginger in peanut oil. It's a flavoring I use for a really good cold noodle dish.

Posted by: Splunge at December 19, 2021 06:48 PM (PQ4Fz)

341 339 Canola oil tastes bad to my palate.

Posted by: Splunge at December 19, 2021 06:44 PM (PQ4Fz)

Mine too. Fishy, almost.
Posted by: CharlieBrown'sDildo at December 19, 2021 06:48 PM (Q9lwr)

Yes! I was groping for a descriptor, but that is it. It tastes like fresh fish skin smells.

Posted by: Splunge at December 19, 2021 06:49 PM (PQ4Fz)

342 I've been frying eggs in pesto, and in onion chili crunch.

Posted by: San Franpsycho at December 19, 2021 06:49 PM (EZebt)

343 323 at Chateau D'Eez we use Olive (Mrs insists Extra Virgin First Cold Press), Grapeseed, Avocado, and Sesame.

don't ask.
all I use is the olive
Posted by: sock_rat_eez (03BbD) at December 19, 2021 06:41 PM (IJMH4)
--------------

No reason to use the fancy-pants EV cold first press yadda yadda for anything other than making a fine salad dressing. Cooking with it is suboptimal and it's expensive. If you're going to cook over heat with olive oil, regular old gallon-jug-from-Costco is the way.

Posted by: ballistic at December 19, 2021 06:50 PM (oXNqT)

344 ..Canola oil tastes bad to my palate. Posted by: Splunge at December 19, 2021 06:44 PM (PQ4Fz)

Mine too. Fishy, almost. Posted by: CharlieBrown'sDildo at December 19, 2021 06:48 PM (Q9lwr)

Yeah, it also has a bitter aftertaste. Maybe a mix of it with some No.2 Maple Syrup would do the trick?

*runs serpentine!*

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at December 19, 2021 06:50 PM (QzJWU)

345 Canola oil tastes bad to my palate.

Posted by: Splunge at December 19, 2021 06:44 PM (PQ4Fz)

Mine too. Fishy, almost.
Posted by: CharlieBrown'sDildo at December 19, 2021 06:48 PM (Q9lwr)

Wife cooks a lot of fish.
We thought somebody wasn't cleaning pans good enough... then pinned it down. Rapeseed oil is definitely fishy.

Posted by: Phuk Ho Le at December 19, 2021 06:51 PM (E7SfX)

346 Rapeseed oil aka Canola is a derivative of the paint and varnish industry. When it oxidizes it smells like ... paint and varnish. Can't stand that shit. Inflammatory as hell. They are always trying to use something cheaper, and that fits the bill.

Posted by: Common Tater at December 19, 2021 06:51 PM (pQrYJ)

347 Jim I use primarily olive oil for everything

Posted by: Skip at December 19, 2021 06:52 PM (2JoB8)

348 I'm scheduled to work on Christmas. Probably won't post a lot this week.
Posted by: Notsothoreau - look forward

Merry Christmas Notsothoreau !

Posted by: JT at December 19, 2021 06:52 PM (arJlL)

349 343 No reason to use the fancy-pants EV cold first press yadda yadda for anything other than making a fine salad dressing. Cooking with it is suboptimal and it's expensive. If you're going to cook over heat with olive oil, regular old gallon-jug-from-Costco is the way.
Posted by: ballistic at December 19, 2021 06:50 PM (oXNqT)

I once used fancy EVOO to make mayonnaise. It came out a vivid green, and tasted intense in a horrifying way.

I guess a real chef would have made something for which it would be the perfect complement, but, being me, I just threw it out.

Posted by: Splunge at December 19, 2021 06:52 PM (PQ4Fz)

350 Okay folks...off to baste the chicken.

Thanks for playing...even you maple syrup people!

However, the shaken Manhattan people are beyond the pale, beyond redemption, and have no standing around these parts.

Posted by: CharlieBrown'sDildo at December 19, 2021 06:52 PM (Q9lwr)

351 I've been using a lot of Deep Creep lately.

Posted by: Weasel at December 19, 2021 06:52 PM (0IeYL)

352 I've been using a lot of Deep Creep lately.
Posted by: Weasel

Instead of olive oil ?

Posted by: JT at December 19, 2021 06:53 PM (arJlL)

353 We have olive oil, corn oil, and avocado oil stacked up behind the stove. But mostly what we use to fry stuff is real butter or bacon grease.

Posted by: Eromero at December 19, 2021 06:53 PM (0OP+5)

354 Lol.

She's real and she's spectacular!

Posted by: Bitter Clinger at December 19, 2021 06:53 PM (XBWRV)

355 I've been using a lot of Deep Creep lately.

Posted by: Weasel at December 19, 2021 06:52 PM (0IeYL)

Me too. I use instead of butter for crispy fried eggs...higher smoke point!

Posted by: CharlieBrown'sDildo at December 19, 2021 06:54 PM (Q9lwr)

356 There was always a "baba ghanouj" named contestant on MXC. What a great show that was. Laughed so hard once, I popped out a contact lens.

Posted by: Baron Munchausen at December 19, 2021 06:54 PM (C1NyB)

357 Off topic: ManBallsOnChin says the Build Communism Faster Act is dead, dead, dead. As much as I hate that weasel... well done.

On topic: Massive cooking ramps up tomorrow in Il Palazzo Borgia, with cookies being first on the list.

Which reminds me, I need to grab some peach schnapps to make adult hot cocoa for Christmas dessert.

Posted by: Rodrigo Borgia at December 19, 2021 06:55 PM (bW8dp)

358 I don't particularly like olive oil. I use it when I cook Italian. That's it.

Posted by: JuJuBee at December 19, 2021 06:56 PM (mNhhD)

359 Which reminds me, I need to grab some peach schnapps to make adult hot cocoa for Christmas dessert.

Posted by: Rodrigo Borgia at December 19, 2021 06:55 PM (bW8dp)

Don't you mean whipped cream vodka...or kahlua...or bailey's...or amaretto...or frangelico...

Peaches and chocolate doesn't scream Xmas cocoa to me, but maybe I'm not southern enough

...

Posted by: Nova local at December 19, 2021 06:56 PM (exHjb)

360 > Rapeseed oil aka Canola is a derivative of the paint and varnish industry. When it oxidizes it smells like ... paint and varnish.

I'm not sure it's a derivative, per se, but yeah, that's the only real use for it. Maybe as a substitute for diesel fuel or something. Nothing that involves human consumption.

I've always said that the smell of it reminds me of cat pee mixed with latex paint. I can't imagine why anyone would want to consume that stuff.

Posted by: Rodrigo Borgia at December 19, 2021 06:57 PM (bW8dp)

361 I don't particularly like olive oil. I use it when I cook Italian. That's it.
Posted by: JuJuBee

I wouldn't use the DeepCreep.

Posted by: JT at December 19, 2021 06:57 PM (arJlL)

362 On topic: Massive cooking ramps up tomorrow in Il Palazzo Borgia, with cookies being first on the list.

Posted by: Rodrigo Borgia at December 19, 2021 06:55 PM (bW8dp)
----------

I approve.

Posted by: bluebell at December 19, 2021 06:58 PM (wyw4S)

363 I'm so late today! Busy!

Tonypete, did anyone weigh in on the Weller's? It's one of my faves. So mellow.

Posted by: April -- dash my lace wigs! at December 19, 2021 06:58 PM (OX9vb)

364 I've always said that the smell of it reminds me of cat pee mixed with latex paint. I can't imagine why anyone would want to consume that stuff.
Posted by: Rodrigo Borgia at December 19, 2021 06:57 PM (bW8dp)

Really?

Canola smells good to me. Corn oil smells like piss. Soybean ("Vegetable") oil smells like the grease trap at a bad diner.

Posted by: Warai-otoko at December 19, 2021 06:58 PM (6FeV1)

365 > Peaches and chocolate doesn't scream Xmas cocoa to me, but maybe I'm not southern enough

Actually I'm in Alaska. Heh.

It's a tradition in my group... way back when, we'd always get a bottle of peach schnapps to take along on winter outdoors expeditions. How that tradition got started, I don't know. Considering our general poverty at the time, likely because it was on sale.

Posted by: Rodrigo Borgia at December 19, 2021 06:59 PM (bW8dp)

366 While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e

Posted by: neverenoughcaffeine at December 19, 2021 06:59 PM (2NHgQ)

367 My surface key board ist kaput.

Posted by: Javems at December 19, 2021 07:00 PM (AmoqO)

368 365 > Peaches and chocolate doesn't scream Xmas cocoa to me, but maybe I'm not southern enough

Actually I'm in Alaska. Heh.

It's a tradition in my group... way back when, we'd always get a bottle of peach schnapps to take along on winter outdoors expeditions. How that tradition got started, I don't know. Considering our general poverty at the time, likely because it was on sale.

Posted by: Rodrigo Borgia at December 19, 2021 06:59 PM (bW8dp)

Now, a tradition started b/c "it was likely on sale" - that's a tradition I can get behind!

Posted by: Nova local at December 19, 2021 07:00 PM (exHjb)

369 366 While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e
Posted by: neverenoughcaffeine at December 19, 2021 06:59 PM (2NHgQ)

---------
There was a sable?

Posted by: Cicero (@cicero43) at December 19, 2021 07:00 PM (VxC1e)

370 >>Off topic: ManBallsOnChin says the Build Communism Faster Act is dead, dead, dead. As much as I hate that weasel... well done.

Yes! FWIW:

@gregorytangelo
Privately Senator Sinema has been telling people it's not just her and Manchin who are opposed to #BuildBackBetter --- many of their Democrat colleagues are opposed as well, but afraid to speak up. She tells them they're "hiding behind her skirt."

Posted by: Lizzy at December 19, 2021 07:01 PM (URNdm)

371 GUN THREAD IS UP

and might bail out, not feeling good

Posted by: Skip guy who says NOOD at December 19, 2021 07:01 PM (2JoB8)

372 We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e
Posted by: neverenoughcaffeine at December 19, 2021 06:59 PM (2NHgQ)
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People ruin everything.

Posted by: bluebell at December 19, 2021 07:01 PM (wyw4S)

373 There was a sable?
Posted by: Cicero (@cicero43)

And a mink and a raccoon....they swum over from Noah's.

Posted by: JT at December 19, 2021 07:02 PM (arJlL)

374 >>While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e

WHY?!?!?!?

Posted by: Lizzy at December 19, 2021 07:02 PM (URNdm)

375 43 Dry cornbread, glass of milk, put cornbread in milk and eat with a spoon.
Posted by: huerfano at December 19, 2021 04:21 PM (MzKgG)

Any cornbread: Warm it, slather with butter, then top with a "healthy" portion of real maple syrup.

Posted by: Bonnie Blue - says FU at December 19, 2021 07:03 PM (hlxe7)

376 While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e
Posted by: neverenoughcaffeine at December 19, 2021 06:59 PM (2NHgQ)

-----------

I notice they're not maintaining six feet of separation from Baby Jesus. Do they want to kill Baby Jesus?

Posted by: Cicero (@cicero43) at December 19, 2021 07:03 PM (VxC1e)

377 Tallow and lard is what you ought to be frying in.

I do use Wesson for frying tortillas when I make chicken tacos, but that's about it.

Most oil are very unhealthy when heated to the point of being able to fry things in.

Posted by: Tammy al-Thor at December 19, 2021 07:04 PM (o4SA6)

378 >>While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e

OK, the questions section is great -- haven't even gotten to the reviews, but I bet they're spicy as well!

Posted by: Lizzy at December 19, 2021 07:04 PM (URNdm)

379 I once used fancy EVOO to make mayonnaise. It came out a vivid green, and tasted intense in a horrifying way.

I guess a real chef would have made something for which it would be the perfect complement, but, being me, I just threw it out.
Posted by: Splunge at December 19, 2021 06:52 PM (PQ4Fz)

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

Also no need to take the time to make mayonnaise when Duke's exists.

Posted by: ballistic at December 19, 2021 07:04 PM (oXNqT)

380 I love that china pattern! If I had infinite cabinet space and a bottomless pocketbook I'd have themed china for every holiday. Even Guy Fawkes Day.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 19, 2021 07:05 PM (Dc2NZ)

381 Mom would make that with warm milk when we were sick. Sometimes used stale bread - we called it "Puppy Soup". Wow - a blast from the past.
Posted by: Tonypete at December 19, 2021 04:23 PM (mD/uy)

What a lovely memory to have! Sounds very comforting.

Posted by: Bonnie Blue - says FU at December 19, 2021 07:05 PM (hlxe7)

382 366 While looking for a sable for our church nativity I found this. We're doomed. Goes to Amazon. https://tinyurl.com/5emrd97e
Posted by: neverenoughcaffeine at December 19, 2021 06:59 PM (2NHgQ)

The fact that so many reviews are from non-sheeple gives me hope. They are ripping the idea that the Son of God, who healed the sick, would wear a mask.

Posted by: Emmie at December 19, 2021 07:07 PM (6RgRK)

383 380 I love that china pattern! If I had infinite cabinet space and a bottomless pocketbook I'd have themed china for every holiday. Even Guy Fawkes Day.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes

I can't help with storage space, but antique stores are full of boxes of china that can be had for less than you'd pay for an eight-piece setting of anything at Target.

And looking through them is half the fun!

Posted by: April -- dash my lace wigs! at December 19, 2021 07:07 PM (OX9vb)

384 Bullets are flying

NOOD

Posted by: Cicero (@cicero43) at December 19, 2021 07:07 PM (VxC1e)

385 I actually like Bob's Red Mill Gluten Free Cornbread Mix better than a lot of other straight up cornbread mixes. It doesn't bake into a doorstop like some "authentic" stuff.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 19, 2021 07:08 PM (Dc2NZ)

386 155 I can't eat cornbread except for what I make myself. Every commercial cornbread is WAY WAY too sweet. Like cake. How do you eat that?
Posted by: Trimegistus at December 19, 2021 05:28 PM (QZxDR)
* * * *
Easy! I eat it one forkful at a time. With lots of melted butter!

Posted by: Legally Sufficient, Believing in America at December 19, 2021 07:08 PM (rwusL)

387 Cornbread in a mini skillet. Perfect for a single serving. I had jalapeno cornbread served in a cast iron skillet and it was the best tasting cornbread I've ever eaten. A great accompaniment to the superb fried catfish. Twenty years ago and I still remember that meal.

Posted by: mrp at December 19, 2021 07:31 PM (6eRlp)

388 I love that china pattern! If I had infinite cabinet space and a bottomless pocketbook I'd have themed china for every holiday. Even Guy Fawkes Day.
Posted by: All Hail Eris

Great news, Eris! It's stoneware and quite inexpensive!

Down side... I've only seen it at wallyworld. Dinnerplates were about $4 each, salad plates $3 each, last year. The salad plates have different patterns available, with new ones each year. Didn't get there soon enough this year; all sold out locally.

Better Homes & Gardens Heritage Holly pattern.

Posted by: JQ at December 19, 2021 08:13 PM (dB4Iz)

389 I planted my fall carrots a bit too early to winter over (in southern Idaho) so I've been trying to use them up before the snow covers the straw that covers my carrots. After the last few days of freezing temps (no sticking snow yet) the carrots taste even sweeter. I was wondering if the freeze did something to the sugars in the carrots. I'm hoping the snow isn't coming anytime soon so I can enjoy those sweet orange sticks.

Posted by: S.Lynn at December 19, 2021 11:57 PM (ICbXt)

390 Das hei�t die erste Suchen Erfahrung Nennung der Wahrscheinlichkeit
zu eine Menge Leute, die haben die habe wurde angehoben mit der nichts wie Beats ein kostenlos Mahlzeit Denkweise.

Posted by: www.idamak.lk at January 17, 2022 04:35 PM (HHRr1)

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