Food Thread: Is A Tomahawk Steak Cultural Appropriation And Other Important Questions

I freely admit that Tomahawk steaks are imposing on the plate and look fantastic. As presentations go they are hard to beat, especially in restaurants with big plates when the bone still hangs over the edge.

But in this case form does not follow function, because the function of a large chunk of beef is to please the palate, and trimming all of that luscious fat and meat from the rib is a crime. It might not rise to the level of putting maple syrup on French Toast, but it is close.

In fact, as I have ranted before, Frenching any bones is a waste of time and a waste of good food. For example, when I buy pork chops I will specifically ask for the chops with as much of that meat on them as is possible. There is simply no reason to trim it off!

Crown roasts are the other criminals in this conspiracy to deny us the essence of fatty goodness. Yes, they look good, but they would look good AND taste better if we left them in their natural state.

Every time I walk past the butcher counter at my new and sadly not improved market I see a couple Tomahawks hanging out in the case. The cleaned bones are at least 18" long, and look ridiculous. I'm sort of embarrassed for the butchers and the cows.

******
I hope that this column has been irreverent enough about food and drink that you all understand what my real thoughts are. It is the joy of the meal, the pleasure of the company of those around you, the vast amusement value of a ridiculously undercooked turkey, or a cup of coffee on the morning after, in which you put salt instead of sugar, or a meal for 12 that was supposed to be a roast but the butcher cut it into steaks (yeah, that happened to me a few years ago), or running out of propane two minutes before the chicken was to go on the grill, or an exploding eggplant (poke some holes into it before you roast it!), or the hilariously overcooked pot roast that looks like the proverbial shoe leather.

Those meals are in some ways more memorable than the perfectly cooked ones, and that tells me that it just ain't the food that is the most important ingredient.

And even if you are eating alone, treat yourself to a sit-down meal instead of hunching over the kitchen counter wolfing down some fuel (although I like doing that sometimes).

I have a few old and dear friends who really don't give a shit about food. They eat it for sustenance; it isn't important. But what I wouldn't give to have them at my table tonight?

******
It's a grand drink, and a simple one. That's why following the recipe is vital. And bitters are quite potent, so there is a big difference between three drops and four drops.

Here they are getting into the weeds of cocktail making, and I approve. I like the high alcohol content of the Bourbon the chose, and that it is a high-rye bourbon makes it interesting.

Manhattan: Classic Cocktails with a Southern Twist

And I really like the photo, so why not!

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As internet arguments go, what tomato sauce is best is right up there with Ginger or Mary Ann, or crossbows vs. longbows, or carpet vs. hardwood!

From commenter, "Leo" comes a good question, and I have no doubt you will have the answer. All 38 of them.

a possible food thread topic some may enjoy (I know I would) and I apologize if it's already been covered plenty, would be tomato-based pasta sauces. The methods and ingredients are vast and I'd love to hear what y'all prefer and have success with. I use a day-long simmering paste method, with beef neck bones as a base, a recipe passed down from my Italian half. Would be great to have a quicker style for those days when I don't feel like babysitting the pot but haven't found anything yet that doesn't produce jar quality (yuck!).

My answer is to use Marcella Hazan's classic and quick tomato sauce recipe. I think it's perfect, and I have modified it slightly for many dishes, including what I use on pizza.

But there's also this one: I Make The Best Spaghetti

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J.J. Sefton sent this along, pointing out that the videos are great, though the recipes are a bit strange.
Webspoon World
He's correct on both counts!
******
It's Egg-Nog Time!

Hey CBD,
It's that time of year in case you want to run this dangerous recipe again. I'm not a lurker any more. I am now the occasional commenter TN Deplorable.
Regards.

Ingredients:

1 dozen large eggs (extra large or jumbo works too)

1 Quart half & half

1 pint heavy cream

1 pint light cream*

1 half gallon milk

1 fifth of rum (light or dark, it doesn't much matter)

1 fifth brandy

12 ounces of bourbon or whiskey (no scotch!)

2.5 cups of granulated sugar

Nutmeg
*(it's pretty hard to find heavy vs. light, so just buy a quart of whipping cream)
Separate eggs and beat whites until stiff
Beat yolks
Fold whites into yolks
Add cream, half & half, milk and sugar and stir well. Do not beat.
Add liquor and stir well
Ladle into glass jars or punch bowl for storage (don't use plastic - it might melt)
Serve in punch cups or glasses with nutmeg sprinkled on the top.
This will keep in the refrigerator for a week to 10 days
Don't try to drink more than 16 to 24 ounces depending on your intake capacity. You will regret it.

******
And here is another installment of the Great Frugal Menu Contest of 2020! It's a good one, though just a bit different. And for anyone who complains that purchasing stuff ready-made is cheating; well...tough. Cooking for eight people can be a daunting task, and for those who are not comfortable in the kitchen it is perfectly respectable! Remember, the purpose of the event is to enjoy everyone's company. The meal is a delightful bonus!

Greetings and Felicitations El Senor Dildo.
This is my attempt at a great meal.
3 whole chickens, split north to south, with spine still in place, preferably split half in two.
Basting sauce: 2 sticks of butter.(Margarine is the devil's smegma and should never be eaten under any circumstances. Cockroaches won't even eat that nasty shit.)
Cayenne pepper, ground
Garlic salt, preferably Lowrey's,
Season-it-all or Tony Chacherre's or whatever seasoning gets you going
Add above 3 according to butter according to personal tastes.
Roast the chickens, starting meat side up at 350 for about 20 minutes; put the rack in the oven 2 slots down for this part.
Take the birds out, turn them and rebaste with the jizz mentioned above. Move the racks up all the way to the top.
Put birds back in and watch so that the skin (WHICH YOU LEFT ON) side is up and be sure to prevent burning. You want the skin to be brown and crisp. Being "carbon glazed" is not acceptable.
Pull from oven and let rest for 5 minutes after skin is the correct color. Check for done-ness; adjust accordingly.
2 big bundles of asparagus, pan broil/sear in butter and garlic salt.
Make sure the pan is hot. Did I mention that the pan needs to be hot to do this?
2 bunches of broccoli, steamed with butter in the microwave. Seasoned how you wish; lemon, rosemary and basil, whatever makes you feel good.
APPETIZER
A jar of pickled Brussels sprouts, sliced north/south, topped with crumbled feta cheese.
a tub of hummus and a bag of Fritos
DESSERT
2 Marie Callender pies of your choice; one of which must be pecan or you are commie slime. A half gallon of vanilla bean ice cream.
This may top the $80 barrier by a little, but it is doable and not very friggen complicated. Everyone will enjoy and one person can do it with a little effort.
Kindest Regards
Bonecrusher

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Chow time

Posted by: Skip at December 13, 2020 04:00 PM (Cxk7w)

2 Yeah Buddy

Posted by: That Guy What Always Says Yeah Buddy TM at December 13, 2020 04:00 PM (R5lpX)

3 Horde called to dinner.
Meatball sammy on long roll, maybe grilled a little as well.

Posted by: Skip at December 13, 2020 04:02 PM (Cxk7w)

4 Hey Food Thread.

It's interesting how so many of the most delicious foods, at least iMHO, aren't what anyone would call 'quality' foods. What's known as 'junk food' obviously meets this criterion.

I can't help lately but keep craving the tacos at Jack In The Box. I keep hoping to myself that it isn't that I'm in love with junk, it's that those things are better quality than people realize. (If you're gonna dream, dream big.)

Posted by: qdpsteve at December 13, 2020 04:03 PM (L2ZTs)

5 Found the Christmas candy!

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

6 You can make that egg nog fairly low carb by substituting sugar substitute of choice and use all cream.. I used to make it with rum extract for non-alcoholic version

Posted by: It's me donna at December 13, 2020 04:04 PM (Zmnko)

7 Tomahawk steaks have been the trendy thing at the pricey steakhouses for a while now. I haven't tried one since I usually stick with a nice aged ribeye.

Posted by: Cicero (@cicero43) at December 13, 2020 04:05 PM (fLVm1)

8 CBD, that's why it's called "frenching".

Duh.

Posted by: rhomboid at December 13, 2020 04:06 PM (OTzUX)

9 Not cooking today. I baked gingerbread cookies and decorated them yesterday. On Friday I made 72 meatballs to freeze for future meals.

Posted by: lin-duh at December 13, 2020 04:06 PM (UUBmN)

10 Eggnog recipe copied and saved in a Word doc. Thanks to CBD for posting it and whomever shared it.

Don't try to drink more than 16 to 24 ounces depending on your intake capacity. You will regret it.

I did a ton of organizing work in my room last week and upon finally completing it all, decided to reward myself and ordered a Chicago style stuffed pizza, 9 inches and an inch in height, from Rance's Pizza in Long Beach on Thursday, and made the mistake of eating the whole thing.

OMG. I ended up by 11pm, not with an upset stomach, but an ANGRY stomach. Coulda really used some Pepto.

Next night, had a nice light salad for dinner.

Posted by: qdpsteve at December 13, 2020 04:07 PM (L2ZTs)

11 The cleaned bones are at least 18" long, and look ridiculous. I'm sort of embarrassed for the butchers and the cows.

The cows are long past caring.

Posted by: Cicero (@cicero43) at December 13, 2020 04:08 PM (fLVm1)

12 Just imagine if they soaked that exposed bone in maple syrup.

Posted by: Cicero (@cicero43) at December 13, 2020 04:10 PM (fLVm1)

13 The cows are long past caring.

Posted by: Cicero (@cicero43) at December 13, 2020 04:08 PM (fLVm1)

They are getting ribbed in cow heaven by their friends.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:11 PM (xT2tT)

14 Waffles from a Belgian waffle maker, so not french toast.

Mixed berries, crushed salted pecans, powdered sugar, and ..... hot maple syrup (Grade A, can't find Grade B any more, I much prefer it).

And chicken breakfast sausage.

Last night the Boss did kara-age (Japanese version of chicken nuggets, marinated first, and only corn starch to coat, no actual breading or batter), a great cabbage/apple/celery salad with mustard and some other things.

Friday I grilled rockfish and put a fresh basil/garlic butter over it, with a great persimmon/pomegranate seed spinach salad with a citrus vinaigrette.

And a few days before that, grilled marinated flank steak (it was half price) with the chipotle cream sauce, and garlic mashed potatoes.

Tonight a return to normalcy. Leftover penne and sausage pasta sauce.

Posted by: rhomboid at December 13, 2020 04:12 PM (OTzUX)

15 The roast cut into steaks...I just had this done with a standing rib roast on purpose. Bought a small two rib for Thanksgiving dinner and had a four rib cut into steaks. Of course I kept the bones for making broth...I'm not a complete heathen.

Posted by: That Guy What Always Says Yeah Buddy TM at December 13, 2020 04:12 PM (R5lpX)

16 I have three kinds of cookie dough made and frozen. Planning to make two more kinds and then bake Friday. Bluebell's terrific thread last weekend must have inspired me.

Also going out tomorrow and buying up more cranberries to make sauce out of and can this week. Kind of a prepper thing, it feels like. *shrug*

Posted by: skywch at December 13, 2020 04:14 PM (Y/Ps0)

17 test

Posted by: dartist at December 13, 2020 04:14 PM (+ya+t)

18 The roast cut into steaks...I just had this done
with a standing rib roast on purpose.

Posted by: That Guy What Always Says Yeah Buddy TM at December 13, 2020 04:12 PM (R5lpX)

I was going to make a tenderloin roast with an herb crust. Everything was ready to go until I opened the wrapping and discovered a dozen filets instead of one roast. I had to switch to a pan-seared tenderloin in a mustard-cream sauce.

Which was awesome, but unplanned.

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

19
I politely but firmly took over all meat cooking when I saw Her Majesty trimming the fat from a leg of lamb. That stuff is important!

Posted by: Hadrian the Seventh at December 13, 2020 04:15 PM (mht8P)

20 Re: company.

The annual Mom's side big family Christmas party canceled.
So we did a little zoom meeting.
I kept wondering where the snacks were?

Posted by: DaveA at December 13, 2020 04:16 PM (FhXTo)

21
They are getting ribbed in cow heaven by their friends.
Posted by: CharlieBrown'sDildo

______.

Lets steer away from the puns.

Posted by: Hadrian the Seventh at December 13, 2020 04:17 PM (mht8P)

22 Ahhh, the thread that shines light on my woefully inadequate culinary skills, though I do make a pretty tasty beef stew in my slow cooker.
Checking out the Webspoon youtube clips. Adding that to my Binging with Babish must watch.

Posted by: Scuba_Dude at December 13, 2020 04:17 PM (7AuyH)

23 Might be a dumb question but it won't be my first. Is a standing rib roast the same as prime rib? I'd like to try some prime rib and don't want to buy the wrong thing.

Posted by: dartist at December 13, 2020 04:18 PM (+ya+t)

24 Funny how CBD likes French Toast but not Frenched Bones. Hmmmm

Posted by: Scuba_Dude at December 13, 2020 04:18 PM (7AuyH)

25 Which was awesome, but unplanned.

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

I always have the butcher cut the bone off and tie it back on. Saves me a lot of trouble at home.

Posted by: That Guy What Always Says Yeah Buddy TM at December 13, 2020 04:18 PM (R5lpX)

26 They are getting ribbed in cow heaven by their friends.

Posted by: CharlieBrown'sDildo

______.

Lets steer away from the puns.

Posted by: Hadrian the Seventh at December 13, 2020 04:17 PM (mht8P)

Someone is bound to beef about them.

Posted by: TheQuietMan at December 13, 2020 04:18 PM (6nerX)

27 Lunch had a NY Strip steak at least 5 years old found in freezer, it was fine worse part wife over cooked it and normally wouldn't, she likes quite rare. There is another that was with it, hopefully soon.

Posted by: Skip at December 13, 2020 04:19 PM (Cxk7w)

28 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched at December 13, 2020 04:19 PM (U2p+3)

29
Someone is bound to beef about them.
Posted by: TheQuietMan

_________

I will ruminate about that.

Posted by: Hadrian the Seventh at December 13, 2020 04:19 PM (mht8P)

30 I once cooked a turkey that was already cooked

Posted by: Pres elect LA Sue at December 13, 2020 04:20 PM (Ed8Zd)

31 Highly recommend the chipotle cream sauce for suitable steak - flank is the obvious one, especially grilled (I managed this time to get some char and crust on it while still only having it on the grill long enough for a medium-rare/medium).

Cup of heavy cream
4-5 cloves of garlic
1 pickled chipotle (chipotle in adobo, sold in small cans)

Pulse the cloves, chipotle, and cream in a blender - carefully. You don't want whipped cream (oops, did that once - it all works out, but reduction takes longer).

When it's pretty well blended, transfer to a small sauce pan.

Heat over medium, reduce by about half.

Use slightly warm or at room temperature (spring/summer).

Adds a very nice creamy zing to steak, esp. grilled and marinated, which will have strong savory flavor.

I sometimes also make a basic chimichurri and have both sauces (for thin, angle-sliced flank steak). Great combo of flavors, and great presentation on the plate (the colors).

Posted by: rhomboid at December 13, 2020 04:20 PM (OTzUX)

32 I have never seen a tomahawk steak before the picture above. I'd probably get the bone up my nose or do something else painful trying to cut the steak.

Posted by: FenelonSpoke at December 13, 2020 04:20 PM (WkPC9)

33 One thing I recommend highly if you're short on time and need a quick family crowd pleaser that's fairly cheap is the rib steak or flank steak strips marinated in Yoshida's sauce, which you can always get at Costco.

Just place the strips into a gallon baggy with olive oil, salt, pepper, paprika and a generous amount of Yoshida's - let sit for about 30 minutes outside the fridge until cool but not cold and then sear in 15 or 17 minutes on a very hot grill - its easy and takes the thought out of grilling.

By the way, don't skimp or be stingy on the sauces you use if you think they are good, be generous and use liberally...biggest mistake I see on newly minted grillers is the meat is dry and under seasoned or sauced - don't be that guy!

Posted by: Boswell at December 13, 2020 04:20 PM (w2LAm)

34 I will ruminate about that.

Posted by: Hadrian the Seventh at December 13, 2020 04:19 PM (mht8P)

Udderly ridiculous.

Posted by: Scuba_Dude at December 13, 2020 04:21 PM (7AuyH)

35 Interesting concoction from the TN Deplorable. I like it!

Looks like bastard child of a Tom and Jerry and Holiday Egg Nog.

Oddly enough, I'm about to do a video for Tom & Jerry's that I may send you the link for.

Posted by: Bitter Clinger at December 13, 2020 04:22 PM (9oTUh)

36 lol Fenelon! Same here. Looks pretty. Also lethal.

Posted by: Jewells45TRUMPWON! at December 13, 2020 04:22 PM (nxdel)

37 Prime rib and baked potato man myself.

Also, Beer.

Whatever we're having for dinner, it is probably not any good now that I have prime rib and a loaded baked potato on the brain.

Posted by: jsg at December 13, 2020 04:22 PM (gtJ22)

38 I pulled out my second favorite cook book, The Homemade Kitchen by Alana Chernila. I have got to start eating better. Every time I have food delivered, it's a disappointment. The bread recipes are good, same with bagels. There's a small section on cooking for yourself.

Gonna make the Broccoli Raab with Cheddar Polenta recipe, with collards instead. I have some really nice Italian polenta that cooks fast. I've already made that up. It's not low carb but I might just be able to eat a vegetable or two cooking this way.

Posted by: Notsothoreau - look forward at December 13, 2020 04:22 PM (YynYJ)

39 The Manhattan recipe above is from Gun and Garden magazine. I have a subscription to that mag, and I highly recommend. The articles are excellent, varied, and often about off the beaten path or folks you don't know about but should. Very little celebrity content. Food stories are great.

I am looking to upgrade my mixer from the 1982 one I have . Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?

Posted by: Jen the original at December 13, 2020 04:23 PM (Bvfcr)

40 Crown roasts are easy to fix: Add bacon.

Now, back to putting the finishing touches on a potato tart.

Posted by: blake - semi lurker in marginal standing at December 13, 2020 04:24 PM (WEBkv)

41 I cut my grass today. December 13th. In a short sleeve shirt.

Posted by: jsg at December 13, 2020 04:24 PM (gtJ22)

42 As far as pasta sauces go, my wife's and my perennial favorite is the bolognese sauce recipe we got off of the Williams-Sonoma website a number of years ago. As opposed to the neck bone recipe above, this one's more like a half day operation.

The recipe as written was originally intended for their All-Clad Deluxe Slow Cooker and used 1.5 lbs each beef and pork. They scaled it back slightly to 2.5 lbs total, which works just fine. And of course, it's prefectly fine to prep it in a Dutch/French oven (9 qt size works well).

https://tinyurl.com/WSBolognese

We end up with I think three two person servings left over for the freezer as well as the main meal.

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 04:24 PM (ZSK0i)

43 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

Hints?

Posted by: nurse ratched at December 13, 2020 04:19

Couple dollops of butter.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 04:25 PM (TArQP)

44 Question: anyone here buy a guacamole salsa from "Herdez"? I like it, but their "mild" is what I would call "medium" and their "medium" is pretty damn spicy for a medium. Is it just me?

Posted by: Sweet at December 13, 2020 04:25 PM (KAi1n)

45
Prime rib and baked potato man myself.

__________

*tear runs down cheek* - Horseradish

Posted by: Hadrian the Seventh at December 13, 2020 04:25 PM (mht8P)

46 Anybody else been having fun lately with a shaker bottle like this?

https://tinyurl.com/y2ecpt5y

I've been making myself some very good quality chocolate milk lately with mine...

Posted by: qdpsteve at December 13, 2020 04:25 PM (L2ZTs)

47 I have never seen a tomahawk steak before the picture above. I'd probably get the bone up my nose or do something else painful trying to cut the steak.
Posted by: FenelonSpoke at December 13, 2020 04:20 PM (WkPC9)

You have to strip the meat down to get that effect - its 'french" cut supposedly. I tried it once and the meat flopped out away from the bone too much - I think you need to trim the steak after stripping in down...

Still, tomahawk rib eyes are God's gift to man...

Posted by: Boswell at December 13, 2020 04:25 PM (w2LAm)

48 Are the big time Kitchen Aide type mixers really worth it? Recommendations?

.....

I love mine.

I have one that you can unlock the mixing mechanisms and tilt it back out of the way to let you add ingredients or scrape the bowl.

It is a nice feature.

Posted by: Bitter Clinger at December 13, 2020 04:25 PM (9oTUh)

49 Had a bone in rib roast with eldest son last evening. It was very good. Bones in the instapot for some beef stock.

Leftovers will be lunch sammiches with provalone and horseradish on sourdough.

Posted by: nurse ratched at December 13, 2020 04:26 PM (U2p+3)

50 I am looking to upgrade my mixer from the 1982 one I have . Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original at December 13, 2020 04:23 PM (Bvfcr)

I bought ms jsg a nice one 5 or so years ago.

She has used it twice that I know of.

It looks like it's built like a tank, though.

Posted by: jsg at December 13, 2020 04:26 PM (gtJ22)

51 >>Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

tenderloin is the most tender and least flavorful of all the steaks

be super careful not to over cook it

In my opinion medium and above is an overcooked tenderloin

Posted by: will choose a nic later at December 13, 2020 04:26 PM (GIeIM)

52 Sweet: I haven't bought it but Herdez tends to be quality. I love La Costena's canned and bottled nacho jalapenos and chipotles too.

Keep in mind, their products are hecho in Mexico. :-)

Posted by: qdpsteve at December 13, 2020 04:27 PM (L2ZTs)

53 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?
Posted by: nurse ratched at December 13, 2020 04:19 PM (U2p+3)

I have only had success with slicing the tenderloin into 1 1/2 in cuts and grilling. Excellent, even if you have to do them on a George Foreman in the house. I have never made a decent whole tenderloin in the oven . I destroyed a pork tenderloin at a friends house when I had no idea how to use a convection oven. It looked like a tootsie roll when it came out.

Posted by: Jen the original at December 13, 2020 04:27 PM (Bvfcr)

54 can't have the eggnog unless i can find pasteurized eggs...

if i never get food poisoning again, it will be too soon.

Posted by: redc1c4 at December 13, 2020 04:28 PM (Ihbep)

55 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

.....

You are letting them sit out until they come to room temp before cooking, yes?

Posted by: Bitter Clinger at December 13, 2020 04:28 PM (9oTUh)

56 Blond Agent, like that bolognese recipe, gonna try it. I don't think my slow cooker insert is stove-suitable (I've never even seen/heard of that before this), so I'll probably just do in a big pot on the stove.

Posted by: rhomboid at December 13, 2020 04:28 PM (OTzUX)

57 Bitter Clinger, thanks, that's helpful to know.

Posted by: Jen the original at December 13, 2020 04:29 PM (Bvfcr)

58
Made a big pot of mushroom barley soup today before Her Majesty returned. It was uncomplicated, didn't take long to do and turned out thick and tasty. We need a Food Thread on winter soups.

Posted by: Hadrian the Seventh at December 13, 2020 04:29 PM (mht8P)

59 That cow is so skinny its ribs are sticking out!

Posted by: Muldoon at December 13, 2020 04:30 PM (m45I2)

60 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched at December 13, 2020 04:19 PM (U2p+3)

I have only had success with slicing the tenderloin into 1 1/2 in
cuts and grilling. Excellent, even if you have to do them on a George
Foreman in the house. I have never made a decent whole tenderloin in
the oven . I destroyed a pork tenderloin at a friends house when I had
no idea how to use a convection oven. It looked like a tootsie roll when
it came out.

Posted by: Jen the original at December 13, 2020 04:27 PM

---

Beef tenderloin needs high heat to cook. You have to experiment and from my experience you are going to screw it up a few times before you figure it out.

Posted by: Mister Scott (formerly GWS) at December 13, 2020 04:30 PM (JUOKG)

61 Greetings:

When my Big Sister first started making some money, she took the whole family out to dinner at a fancy Manhattan French restaurant.

The restaurant's sp�cialit� was game meats so my father and I ordered the venison thinking that it would be a good-sized hunk of dead deer meat.

Unfortunately, what was served was more akin to silver dollar pancakes which prompted my truck driver father to mention to our waiter, "Hey, what's this ??? I came here to eat your food, not look at your crockery !!!".

My Big Sister has not forgotten.

Posted by: 11B40 at December 13, 2020 04:31 PM (evgyj)

62 The rule at Sabin get togethers is that meal starts at 1:00. We haven't made it yet. The best one was the Christmas that dinner didn't make it to the table until close to 4:00. Daughter's in laws have decided to avoid Sabin family get togethers. They are like a robin's egg in the path of a really big steamroller. They don't stand a chance. (That's okay. Daughter's in laws drive me absolutely insane.)

Posted by: Captain Josepha Sabin -- current occupation: cat furniture at December 13, 2020 04:31 PM (hfuUh)

63 You are letting them sit out until they come to room temp before cooking, yes?
Posted by: Bitter Clinger

Yes.
And I have tried rubs with cracked peppercorn, I e tried marinating in red wine with herbs, I've tried crying in butter and roasting at high heat for just a few minutes in the oven. I've tried grilling. It's infuriating.

Posted by: nurse ratched at December 13, 2020 04:31 PM (U2p+3)

64 Mom had a few make-ahead entrees, like meatloaf, that she would prep and put in the fridge on days where she had errands or appointments (like our piano lesson day) that bumped up against dinner time. Then she would leave instructions for whoever was at home to put it in the oven at the right time.

Decades later (after she and Dad had acquired a microwave) she left instructions for Dad to put the meatloaf in the oven. Since Dad was accustomed to putting already-prepared food in the microwave, he absent-mindedly left the plastic wrap on the meatloaf pan when he put it in the oven.

Mom typically topped her meatloaf with a ketchup sauce, but this time, the topping was more plastic-y than usual.

Posted by: President-elect Emmie at December 13, 2020 04:31 PM (ofYez)

65 But in this case form does not follow function, because the function of a large chunk of beef is to please the palate, and trimming all of that luscious fat and meat from the rib is a crime. It might not rise to the level of putting maple syrup on French Toast, but it is close.

In fact, as I have ranted before, Frenching any bones is a waste of time and a waste of good food. For example, when I buy pork chops I will specifically ask for the chops with as much of that meat on them as is possible. There is simply no reason to trim it off!

Crown roasts are the other criminals in this conspiracy to deny us the essence of fatty goodness. Yes, they look good, but they would look good AND taste better if we left them in their natural state.

Most of my meats always have the fat all over the bones.

In the case of the clean cuts, I agree, mostly for show, but also if serving a more formal dinner, it's easier to serve/eat.

Normally, we can just pick up the bone with our fingers.

Just save the fat. I bet you the butchers do. They will charge more for less fat, and keep the fat. Bonus.

I pay more for fattier milk. More for whole milk than I do for 2% fat for example. Ridiculous. It costs to filter out the fat I would think. Stupid.

Posted by: artisanal 'ette at December 13, 2020 04:31 PM (sfhL4)

66 The chipotle cream sauce I listed above, with just one pepper and a bit of the adobo, produces a sauce with some chile bite, but very subtle. If capsaicin overload is a concern, cut the one chipotle in half to start, see how the sauce tastes in the blender after pulsing the chile and garlic into the cream, and as desired.

Posted by: rhomboid at December 13, 2020 04:31 PM (OTzUX)

67 Thanks for another great Food Thread, CBD!

Made pumpkin chocolate chip cookies yesterday, baked 3 dozen and put the remaining dough in the fridge. If I don't freeze the dough, I will take it home for Christmas and bake the cookies at Mom's house. I used the mini chips in this batch and now am torn between using regular sized chip and mini chips. Both are good!

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 04:31 PM (rwusL)

68 Could just be me, but I find that tomahawk steak enticing.

Posted by: Guy Mohawk at December 13, 2020 04:31 PM (r+sAi)

69 Tomahawk steak, corn on the cob, french fries.

No flatware needed in the place settings.

Posted by: Iron Mike Golf at December 13, 2020 04:32 PM (8C7+r)

70 Is a standing rib roast the same as prime rib? I'd like to try some prime rib and don't want to buy the wrong thing.

Posted by: dartist at December 13, 2020 04:18 PM (+ya+t)

Hmmm...the standing rib roast is the bone-in roast. Prime rib I guess is a descriptor for both the roast and the individual steaks.

The Horde will know, or at least pretend well!

Posted by: CharlieBrown'sDildo at December 13, 2020 04:32 PM (xT2tT)

71 I am looking to upgrade my mixer from the 1982 one I have . Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original

Have the 7 quart pro version, and it is EXCELLENT. A real workhorse, and I use constantly it in my baking biz. Five year warranty. Blew through a few 'lesser' KAs in the years before I bought this gem.

Posted by: lizabth at December 13, 2020 04:32 PM (L3Rsz)

72 Are the big time Kitchen Aide type mixers really worth it? Recommendations?

Yes, had ours since 1991

Posted by: Skip at December 13, 2020 04:32 PM (Cxk7w)

73 speaking of eggnog, we had eggnog french toast for brunch yesterday and today.

1.5 cups eggnog (i used the Southern Comfort vanilla something)
4 eggs
glub of dark rum
dashes of cinnamon, nutmeg, allspice and cloves
good bread sliced thick
bacon drippings for the pan

served with over easy eggs, bacon one day/ham the other, and, of course:

maple syrup

/fight me

Posted by: redc1c4 at December 13, 2020 04:32 PM (Ihbep)

74 qdp - Sweet was me. Forgot to take my sock off after commenting on love being like oxygen earlier.

Posted by: SFGoth at December 13, 2020 04:33 PM (KAi1n)

75 Blond Agent, like that bolognese recipe, gonna try it. I don't think my slow cooker insert is stove-suitable (I've never even seen/heard of that before this), so I'll probably just do in a big pot on the stove.

Posted by: rhomboid at December 13, 2020 04:28 PM (OTzUX)

Yeah, you should be able to do it on the stove. We prep it in a 9 qt oval Le Creuset and then put the whole thing in the oven at the simmer point (about 340 deg. at our place) for about 2.5 hours or so. The main thing is to cook it long enough to get the meat texture to your preference...

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 04:34 PM (ZSK0i)

76 or a cup of coffee on the morning after, in which you put salt instead of sugar,

eh?

no salt, no sugar

just 1/2 n 1/2

Posted by: artisanal 'ette at December 13, 2020 04:34 PM (sfhL4)

77 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched

The only solution I have ever found to this problem is just giving up and going straight to Ruth's Chris Steak House. Beef tenderloins used to be my favorite steak, but I could never get enough flavor out of them. So now I'm into ribeyes. I wonder if sous vide would improve the taste of a tenderloin.

How ya doin', nurse?

Posted by: Sharkman at December 13, 2020 04:34 PM (1YlHz)

78 And don't forget the Parmesan Reggiano...

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 04:34 PM (ZSK0i)

79 Yes CBD thanks for another great food thread.

Kinda makes up for you ruining the blog, which I believe I read about somewhere today?

Coulda been misinformation or wacko opinion, of course .....

Posted by: rhomboid at December 13, 2020 04:34 PM (OTzUX)

80 Tomahawk steak, corn on the cob, french fries.

No flatware needed in the place settings.

Posted by: Iron Mike Golf

Great idea.

Posted by: Sharkman at December 13, 2020 04:35 PM (1YlHz)

81 And I have tried rubs with cracked peppercorn, I e
tried marinating in red wine with herbs, I've tried crying in butter
and roasting at high heat for just a few minutes in the oven. I've
tried grilling. It's infuriating.

Posted by: nurse ratched at December 13, 2020 04:31 PM (U2p+3)

Looks like there is one way you haven't tried!

Posted by: CharlieBrown'sDildo at December 13, 2020 04:35 PM (xT2tT)

82 Posted by: nurse ratched at December 13, 2020 04:31 PM (U2p+3)

Looks like there is one way you haven't tried!

Posted by: CharlieBrown'sDildo at December 13, 2020 04:35 PM (xT2tT)

Um, Hitler?

NO WAIT, I've got it!

Posted by: Cicero (@cicero43) at December 13, 2020 04:36 PM (fLVm1)

83 I have a few old and dear friends who really don't give a shit about
food. They eat it for sustenance; it isn't important. But what I
wouldn't give to have them at my table tonight?
---
so, invite them over.

fuck the government and its fake ass "laws"

them's the new, published, rules of the game now.
they can kiss my ass if they think i'm going to "comply" with their bullshit anymore, and i'm going to mock the sheep in public who do.

Fuck you.

WAR!

Posted by: redc1c4 at December 13, 2020 04:36 PM (Ihbep)

84

big tech seems to be cracking down on things the do not like politically

Trumps youtube channel, instagram(owned by Facebook) is not doing weird shit

Posted by: will choose a nic later at December 13, 2020 04:36 PM (GIeIM)

85 Guys, thanks for the recommendations on Kitchen Aides, You all are awesome.

Posted by: Jen the original at December 13, 2020 04:36 PM (Bvfcr)

86 1 28oz can crushed tomatoes
2 tablespoons extra virgin olive oil
2-3 large cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon dried oregano
2 large bay leaves
2 tablespoons tomato paste
large pinch sugar
1/4 fresh basil nullified or 1 tablespoon good pesto

In a large 12" skillet heat the oil over medium heat. Add the garlic and saute 30 seconds; add the red pepper flakes and saute another 15 seconds.
Add remaining ingredients except basil or pesto. Stir and simmer over low heat for the time it takes to cook the pasta. Reserve 1/2 cup pasta cooking water. Add 1/4 cup water and basil (or pesto) to sauce; add more water if necessary.
Serve with freshly grated parmesan or Romano. Makes enough for at least one pound dried pasta. You can add half a pound browned ground beef or Italian sausage while simmering.

Posted by: Grannysaurus Rex at December 13, 2020 04:37 PM (Fjv9A)

87 Hiya Sharkman!

CBD, you want me to boil beef tenderloin in a plastic bag?

Really?

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

88 tomato-based pasta sauces.

I do not have one. Depends on what I'm making.

Posted by: artisanal 'ette at December 13, 2020 04:38 PM (sfhL4)

89 Hadrian is right - about winter soups thread.

Of course, this one is that thread, if the commenters make it so.

My soups are slow-cooker, usually. So far the standards have been smoked turkey leg/lentil, turkey frame (just now, after T-giving), or Senate navy bean. Thinking about trying some Mexican classics (tortilla, others).

Posted by: rhomboid at December 13, 2020 04:38 PM (OTzUX)

90 Kinda makes up for you ruining the blog, which I believe I read about somewhere today?

Posted by: rhomboid at December 13, 2020 04:34 PM (OTzUX)

I seem to have collected my share of rabid haters. It's sort of flattering.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:38 PM (xT2tT)

91 It's so lean, it seems to dry out, or not have enough flavor.

Seems like it would be similar to a pork tenderloin. I slice those into 1/2 inch or so coins and slap them into a hot pan for a few seconds on each side. If they end up too raw you can always hit them in the pan again to edge up to what you like.

Posted by: dartist at December 13, 2020 04:38 PM (+ya+t)

92 Wife got me some 2" tomahawk steaks from Allen Brothers one birthday. Got the grill up to 500 and thru them on for 4 mins per side. Walked away to grab a beer and came back the grill was up to 700. Steaks were great but the tomahawks burnt off.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 04:39 PM (TArQP)

93 Oddly enough, I'm about to do a video for Tom & Jerry's that I may send you the link for.
Posted by: Bitter Clinger at December 13, 2020 04:22 PM (9oTUh)
* * * *
Tom and Jerrys are a family tradition going back many decades - far more than the 29 years I have been around. Christmas family gatherings are not the same without the Tom and Jerrys. And since the liquor is added at the cup, they are suitable for the whole family to enjoy!

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 04:39 PM (rwusL)

94 Posted by: nurse ratched at December 13, 2020 04:31 PM (U2p+3)

.......

Hmm.

That's tough one.

To prepare them, I usually just take the tenderloin out of the wet pack, let it sit on the fridge for a week or so to give it a bit of a dry age, cut the individual steaks and trio off the side roast, bring the steaks to room temp, salt heavily and let sit for 10 minutes, then cook on charcoal chunks on the grille at ripping high heat until I get a good mahogany crust and then finish in the even until med-rare.

I suppose you might get a hypodermic needle and inject it with little shots of seasoned butter?

Posted by: Bitter Clinger at December 13, 2020 04:39 PM (9oTUh)

95 I think it's time for a mid-afternoon cocktail a martini I think. I can't start my car and I don't feel any rush to start it today.
So I will scrounge up something to make for dinner and have a martini.

Posted by: Brother Northernlurker just another guy at December 13, 2020 04:39 PM (lgiXo)

96 My buddy, One-eyed Joe used to love those steaks.

Posted by: Jimco Industries at December 13, 2020 04:39 PM (buTO7)

97 SFGoth, ah. :-)

The hecho en Mexico sauces and salsas are, IMHO, oftentimes a little more potent than their American counterparts.

Posted by: qdpsteve at December 13, 2020 04:40 PM (L2ZTs)

98 The Meyer lemons are starting to be ripe on the tree.

Pollo al limone later this week, my new/old favorite. I had it quite a bit when I spent a fair amount of time in Rome, and just this year "rediscovered" it and made it myself. Really damn good, was surprised how good.

Think I made it using Eurekas or Lisbons, "normal" lemon flavors, interested to see how it works using Meyers.

Posted by: rhomboid at December 13, 2020 04:40 PM (OTzUX)

99 I seem to have collected my share of rabid haters. It's sort of flattering.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:38 PM (xT2tT)

Commie.

Anyways, back to the tomahawk topic. Even if I thought the tomahawk was a good thing, the long bone makes it difficult to properly position on the kamado. Why make steak cooking difficult?

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 04:40 PM (ZSK0i)

100 CBD, you want me to boil beef tenderloin in a plastic bag?

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

Yes.

But in the meantime I will send you a great recipe for it.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:40 PM (xT2tT)

101
Damn, wind has really started blowing here.

Posted by: Hadrian the Seventh at December 13, 2020 04:40 PM (mht8P)

102 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched

Try Ina gartens high heat method. We make it every Christmas and dinner party. Pretty much foolproof but you need a very hot oven, a good oven fan and a Meat thermometer It comes
out Delicious and tender every time and is Great with an easy horseradish sauce.
The Costco tenderloins, prime or choice, work perfectly.

Posted by: Pres elect LA Sue at December 13, 2020 04:40 PM (Ed8Zd)

103 Mmm, Grannysaurus...love a good marinara with meat. Also love pasta but don't want the carbs, so I freeze the sauce in small portions, and take out and eat like soup. Satisfies my spaghetti cravings.

Posted by: skywch at December 13, 2020 04:41 PM (Y/Ps0)

104 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

Gotta sous vide that shit

Posted by: ghost of hallelujah at December 13, 2020 04:41 PM (oAY8z)

105 OT

the same people defending one of the DC stabbers from yesterday as self defense ARE NOT defending Kyle Rittenhouse self defense

gee I wonder if politics clouds the decision making ..

Posted by: will choose a nic later at December 13, 2020 04:41 PM (GIeIM)

106 rhomboid, thanks for that chipotle cream sauce recipe.

Posted by: qdpsteve at December 13, 2020 04:42 PM (L2ZTs)

107 92 Wife got me some 2" tomahawk steaks from Allen Brothers one birthday. Got the grill up to 500 and thru them on for 4 mins per side. Walked away to grab a beer and came back the grill was up to 700. Steaks were great but the tomahawks burnt off.
Posted by: olddog in mo, uckfay ancercay

I had the exact same thing happen! I got a couple nice tomahawks at Costco and threw them on the grill. Set the damn grill on fire. Burned the paint right off. Almost burned the damn house down.

I stopped cooking on the deck after that.

Posted by: nurse ratched at December 13, 2020 04:42 PM (U2p+3)

108 Is a standing rib roast the same as prime rib? I'd like to try some prime rib and don't want to buy the wrong thing.

Posted by: dartist at December 13, 2020 04:18 PM (+ya+t)

I was thinking about making this for Christmas this year. With Yorkshire Pudding.

Posted by: artisanal 'ette at December 13, 2020 04:43 PM (sfhL4)

109 beef tenderloin is way good in a traditional beef stroganoff

traditional beef stroganoff is absolutely not made with ground beef

Posted by: will choose a nic later at December 13, 2020 04:43 PM (GIeIM)

110 CBD, MisHum had/has a regular hate-nut who sometimes posts on the ONTs, always under a sock/new nic/whatever, as you might have seen. I think in both cases, the claim is so weird and silly that most just don't even react to it.

Your guy today is actually an old semi-regular, and while I didn't read the whole thread I am somewhat baffled at even the purported basis for his venom.

Oh well.

Posted by: rhomboid at December 13, 2020 04:43 PM (OTzUX)

111 I've tried crying in butter

Posted by: nurse ratched at December 13, 2020 04:31
------------------------
Interesting method. Haven't tried tenderloin that way.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 04:44 PM (TArQP)

112 Thank you, CBD.

Rhomboid, Have you tried preserving some of your lemons in salt? They are awesome.

Posted by: nurse ratched at December 13, 2020 04:45 PM (U2p+3)

113 The Meyer lemons are starting to be ripe on the tree.

Sigh. I did a Shaker Lemon Pie out of Beranbaum's "The Pie and Pastry Bible". Well, after my hair finished standing up, I noticed she did say under "Pointers for Success" that Meyer lemons offer the mildest flavor.

Point taken.

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 04:45 PM (ZSK0i)

114
I've tried crying in butter

Posted by: nurse ratched at December 13, 2020 04:31

_________

If I was in butter, I'd be happy.

Posted by: Hadrian the Seventh at December 13, 2020 04:45 PM (mht8P)

115 I cut up a chuck roast and pressure cook it with beef stock, onions, red wine and Worcesthrershfire for stroganoff

Posted by: ghost of hallelujah at December 13, 2020 04:46 PM (oAY8z)

116
93 Oddly enough, I'm about to do a video for Tom & Jerry's that I may send you the link for.
Posted by: Bitter Clinger at December 13, 2020 04:22 PM (9oTUh)
* * * *
Tom and Jerrys are a family tradition going back many decades - far more than the 29 years I have been around. Christmas family gatherings are not the same without the Tom and Jerrys. And since the liquor is added at the cup, they are suitable for the whole family to enjoy!
Posted by: Legally Sufficient - Trump Won! at December 13, 2020 04:39 PM (rwusL)

Wow. Tom and Jerrys. Really makes me miss my mom and dad

Posted by: Pres elect LA Sue at December 13, 2020 04:46 PM (Ed8Zd)

117 I've tried crying in butter

Well, to each his own. I usually just cry in my tequila.

Posted by: Jewells45TRUMPWON! at December 13, 2020 04:46 PM (nxdel)

118 Strange food week in our house since I'm testing out the Ninja indoor grill, still. Very fun.

Salads
Asparagus and Arugula Salad with Cannellini Beans
Waldorf Salad
Carrot Salad
Cucumber Salad

On the Ninja grill:
Burgers (sauteed mushrooms, bacon, swiss cheese)
Lamb t-bone chops

Trout on the stovetop

Spinach goat cheese pizza (Friday night)

Posted by: artisanal 'ette at December 13, 2020 04:47 PM (sfhL4)

119 I got a Honeybaked ham for Thanksgiving. My wife, her kids, and her sister had never had one. They didn't like it because they were used to eating hams that taste like heavily-salted salty rubber.

They're pretty much Philistines when it comes to food.

There are better hams than Honeybaked but I think of them as decent, readily available entry-level good hams.

Any other ideas for good hams?

Posted by: Michael the Texan at December 13, 2020 04:47 PM (9IdCK)

120 So, I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?

Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)

121 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched

---
i got this technique from the chef @ Nick n' Stef's here in Lost Angels:

let the meat warm up, prior to cooking
get the grill good and hot

place meat on grill with tongs

re-position every two minutes (with tongs) preferably moving to a previously unused portion of the grill.

remove from grill when done to liking, place on warm plate, foil over, and let rest 5-10 minutes prior to consumption.

i cook using indirect heat, with the charcoal in a pile against the side of the kettle, directly over a vent, so i start at one side of the pile, and w*rk my way around, changing the orientation of the meat each time.

i use one timer for the 2 mike intervals, and one for elapsed time. an 8 oz filet is done to our liking (rare) in 10-12 mikes cooking time.

tenderloin cooked past medium rare is going to be dry, no matter what you do.

and, naow, i'm hongry. good thing there's a left over piece of french toast, and some maple syrup too!

Posted by: redc1c4 at December 13, 2020 04:47 PM (Ihbep)

122 Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original
----
YES! Worth every penny. I had a 6 quart but upgraded to the 7 quart. Get the biggest you can afford. I love mine.

Posted by: lin-duh at December 13, 2020 04:47 PM (UUBmN)

123 So, I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?
Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)

"That's not what you said last night."

Posted by: Colorado Alex in Exile at December 13, 2020 04:48 PM (jOcSX)

124 One of the regulars at T-giving, from the extended in-law family sector, one time showed up with a spectacular standing rib roast (no faggoty little paper boots on the bones), on a bed of equally spectacular dressing - which was very different from the tradition T-giving dressing. He also was one who brought a big turkey every year. Guy could cook. And wow that roast.

Posted by: rhomboid at December 13, 2020 04:48 PM (OTzUX)

125 I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?
Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)

TWSS

Posted by: Pres elect LA Sue at December 13, 2020 04:48 PM (Ed8Zd)

126 I'm making a pork rib roast tonight. Costco has them this time of year and I stock my freezer up. They are easy to roast, I've got my rub spices ratios figured out and they turn out fantastic every time. I usually suck at making anything pork, so these rib roasts are perfect.

Posted by: Russkilitlover at December 13, 2020 04:49 PM (99Nt9)

127 So, I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?
Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)

"That's not what you said last night."

Posted by: Colorado Alex in Exile at December 13, 2020 04:48 PM (jOcSX)

HEYY-YYOOO!!!

Posted by: Ed McMahon at December 13, 2020 04:49 PM (ZSK0i)

128 Grounds for divorce or no?

Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)

---
yes, and turn in your man card for even asking such a ghey question...

Posted by: redc1c4 at December 13, 2020 04:49 PM (Ihbep)

129 Since it's the food thread, I am happy to report my sense of smell and taste have fully returned. They had diminished, but never really went away when I was in the throes of the Covids.

In the hospital, I just wrote it off to "hospital kitchen".

When I got home a couple weeks ago, had a grilled ham & swiss. Bread was like cardboard. Honey ham, but all I got was salt flavor from it. The swiss was just wrong.

Had another this past Thu and it was a delight.

Posted by: Iron Mike Golf at December 13, 2020 04:50 PM (8C7+r)

130 Jen,
I love my Kitchen Aide.

Use it weekly.

Posted by: nurse ratched at December 13, 2020 04:50 PM (U2p+3)

131 so, invite them over.

fuck the government and its fake ass "laws"

Posted by: redc1c4 at December 13, 2020 04:36 PM (Ihbep)

Well, I ignore those rules anyway, so that's not the issue. They just don't live anywhere near here.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:50 PM (xT2tT)

132 You're not even allowed to THINK about tomahawk steak, white boy!!!!

OT: Pitch Meeting for the original Point Break:

https://youtu.be/XRPkAg1Jpwg

Funny

Posted by: Sharkman at December 13, 2020 04:51 PM (1YlHz)

133 To demonstrate my philistininess I've decided I prefer my martinis slightly on the wetter side. And my ice is not high quality.
So there's my confession.
It is nicely chilled, however. And I have been known to put the gin in the freezer for a while which I think does make it smoother.

Posted by: Brother Northernlurker just another guy at December 13, 2020 04:51 PM (lgiXo)

134 I'm making a pork rib roast tonight. Costco has
them this time of year and I stock my freezer up.

Posted by: Russkilitlover at December 13, 2020 04:49 PM (99Nt9)

Costco changed their pork supplier, and I think the current one is much better! I buy those pork roasts too, and they are really good quality, and the price is ridiculous.

Posted by: CharlieBrown'sDildo at December 13, 2020 04:51 PM (xT2tT)

135 Any other ideas for good hams?

Aldi sells a spiral cut ham by Appleton that is every bit as good as Honey Baked for way less money imho.

Posted by: dartist at December 13, 2020 04:52 PM (+ya+t)

136 Nurse, I have a farberware rotisserie and it cooks a beef tenderloin to perfection. I just put plenty of garlic cloves in it and let it go.

Posted by: Ben Had at December 13, 2020 04:53 PM (s+GLI)

137 >>>I have a few old and dear friends who really don't give a shit about food. They eat it for sustenance; it isn't important. But what I wouldn't give to have them at my table tonight?

So nice, I actually teared up a little as I read this.

Sigh, so emotional lately...

Posted by: Pony Tail at December 13, 2020 04:53 PM (XphF6)

138 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

What you're saying is you've mastered beef leatherloin. Always keep it positive.

As far as using ground beef for stroganoff? That's called hamburger helper. Or really, hamburger damager.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 04:53 PM (L8ADy)

139 nurse, oh yes.

My lemon farm (a single tree) is used to produce preserved lemon (in salt), pickled lemon slices (very good on fish/chicken), lemon preserves (have refined them over the years, a very nice slightly tart taste with all the herbaceousness* of Meyers), and limoncello.

Kind of like a Plains Indian with a buffalo, right?

The preserves are great on wheat toast, or in yogurt, or on ice cream. The limoncello's better (well I prefer it) to any "real" limoncello I've had.

* "herbaceousness" seems like an incredibly pretentious term and I'll add 50 push-ups to the work-out today for using it, but it does describe the Meyer lemon's amazing flavors and aromas

Posted by: rhomboid at December 13, 2020 04:53 PM (OTzUX)

140
To demonstrate my philistininess

_________

The proper term is "philistinity".

Posted by: Hadrian the Seventh at December 13, 2020 04:54 PM (mht8P)

141 Carpet versus hardwood isn't even a debate. Look at some carpet under a microscope sometime. Carpet is filthy, and so is any degenerate who prefers it to a surface that can be effectively cleaned.

Posted by: RichieC at December 13, 2020 04:54 PM (838ff)

142 Tenderloin is great with a Bourbon Espresso sauce. Btw, the sauce is made with maple syrup.

Posted by: Pete Seria at December 13, 2020 04:54 PM (7ZQe3)

143 Carpet versus hardwood isn't even a debate. Look at some carpet under a microscope sometime. Carpet is filthy, and so is any degenerate who prefers it to a surface that can be effectively cleaned.
Posted by: RichieC at December 13, 2020 04:54 PM (838ff)

Hardwood is fine, but at least leave out a little welcome mat.

Posted by: Colorado Alex in Exile at December 13, 2020 04:55 PM (jOcSX)

144 For ham options, I think it was someone here who first linked this source. I don't know it, but imagine their hams would be awesome:

bentonscountryham.com

Posted by: rhomboid at December 13, 2020 04:56 PM (OTzUX)

145 To demonstrate my philistininess

_________

The proper term is "philistinity".
Posted by: Hadrian the Seventh at December 13, 2020 04:54 PM (mht8P)

I'll remember that.

Posted by: Brother Northernlurker just another guy at December 13, 2020 04:56 PM (lgiXo)

146 rhomboid,
That sounds heavenly. I love preserved lemons in loads of different things. Chicken, fish, salads, cous cous, wheat berry.....

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

147 Carpet versus hardwood isn't even a debate. Look at some carpet under a microscope sometime. Carpet is filthy, and so is any degenerate who prefers it to a surface that can be effectively cleaned.
Posted by: RichieC at December 13, 2020 04:54 PM (838ff)

Hardwood is fine, but at least leave out a little welcome mat.
Posted by: Colorado Alex
----
HEY!!! You go now!!! This is food thread....

Posted by: lin-duh at December 13, 2020 04:57 PM (UUBmN)

148 119 I got a Honeybaked ham for Thanksgiving. My wife, her kids, and her sister had never had one. They didn't like it because they were used to eating hams that taste like heavily-salted salty rubber.

They're pretty much Philistines when it comes to food.

There are better hams than Honeybaked but I think of them as decent, readily available entry-level good hams.

Any other ideas for good hams?
Posted by: Michael the Texan at December 13, 2020 04:47 PM (9IdCK)

I use the Walmart/Sam's Club spiral cut.

1. Work mustard in the spirals
2. Cut end down in a disposable roaster pan
3. Use the glaze packet as a rub
4. Into the smoker next to the turkey
5. Towards the end, two applications of either honey or maple syrup.

Sometimes I will to the pineapple rings and cherries thing. In that case, step 5 is a glaze made from pineapple juice and brown sugar.

I do the meats for extended family feasts. I've taken to doing two hams and leaving one at home, since there's none after relatives load up on take home.

Posted by: Iron Mike Golf at December 13, 2020 04:58 PM (8C7+r)

149 Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original
----
YES! Worth every penny. I had a 6 quart but upgraded to the 7 quart. Get the biggest you can afford. I love mine.
Posted by: lin-duh at December 13, 2020 04:47 PM (UUBmN)

They've never been bested. Cuisinart is Chinese junk, Hamilton Beach is ok if you rarely use one. But if you're serious, the KA is it. Added bonus - they've been making them for so long you can get parts and accessories anywhere, including used on eBay.

They WILL be on sale after Xmas if you can wait (and probably more color choices). 'Tis the season to mark up anything to do with baking.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 04:58 PM (L8ADy)

150 https://youtu.be/rM87i3tRS3E

This guy is camping, making spiced lamb stew in an aluminum pressure cooker from Afghanistan. Pretty interesting.

Posted by: Notsothoreau - look forward at December 13, 2020 04:58 PM (YynYJ)

151 so, invite them over.

fuck the government and its fake ass "laws"

them's the new, published, rules of the game now.
they can kiss my ass if they think i'm going to "comply" with their bullshit anymore, and i'm going to mock the sheep in public who do.

Fuck you.

WAR!

*fistbump*

I am so done with the bullshit.

Posted by: Sharkman at December 13, 2020 04:59 PM (1YlHz)

152 rhomboid, have you ever tried using tequila instead of vodka for a lemoncello?

Posted by: Ben Had at December 13, 2020 05:00 PM (s+GLI)

153

I went nuts today making Fish n' Chips.

Bought a new fry cutter recently. And tried two versions of fries.

I cut both peeled and unpeeled russets and split them between soaking half in beer, and half in vinegar water.

Then air fried them, half with spices, half with just salt.
The spices for half were parsley, oregano, paprika, parmesan cheese, salt.
But, in each I sprinkle a bit of cornstarch and baking powder for the additional crisp factor.

I drained then dried the fries really good with paper towels before spicing and flouring.

A tablespoon of veg oil before spicing.

Best fries I ever made at home. Hands down. So crispy. So tasty. The beer drenched ones were fabulous and our favorite in terms of taste. But the plain ones were fabulous in their own right. I would use the plain ones for poutines, which my husband is bugging me to make now.

Leaving the skin on was better in my opinion, but husband didn't notice.

I tried two batters for the fish. Beer batter, of course, and a spicy egg and panko coated with the Old Bay seasoning. Both were great. It just depends on what you're in the mood for. The beer batter is more traditional. The panko makes the crust thicker. I prefer the thinner coating, personally. I want to taste the fish over all.

This was very fun. The air crisper is easy and easy clean up. I'll never deep fry again if I can get away with it.

Leftover beer.

Posted by: artisanal 'ette at December 13, 2020 05:00 PM (sfhL4)

154 They've never been bested.

......

Agreed.

The only way to get better is if you want to buy a Hobart.

Posted by: Bitter Clinger at December 13, 2020 05:00 PM (9oTUh)

155 Made pumpkin chocolate chip cookies yesterday, baked 3 dozen and put the remaining dough in the fridge. If I don't freeze the dough, I will take it home for Christmas and bake the cookies at Mom's house. I used the mini chips in this batch and now am torn between using regular sized chip and mini chips. Both are good!
Posted by: Legally Sufficient - Trump Won! at December 13, 2020 04:31 PM (rwusL)

These sound really good.

Posted by: artisanal 'ette at December 13, 2020 05:01 PM (sfhL4)

156 The preserved lemons, I scrape off the lemon fruit part and most of the pith, and blend into a basic vinaigrette. Works real well.

The pickled lemons are an idea I got from an amazing breakfast place/bakery up in central coast CA (CaliGirl knows it well), Bob's Well Bread in Los Alamos (the "other Los Alamos", as some of us nuke nerds always put it). He had them on the smoked salmon dish the Boss gets when we're there.

Slice the lemons as thinly as you can.
Toss in a brine of water, white vinegar, salt, sugar.
Leave on the counter for a week or two, then refrigerate.

I kind of seat-of-pants the brine proportions, not a lot of salt, at least.

Besides being great placed on grilled or roasted fish and chicken (do it during the cooking, when they caramlize down they're a dish in themselves), I sometimes mince them up after rinsing them off and add them to salads or rice dishes.

Posted by: rhomboid at December 13, 2020 05:01 PM (OTzUX)

157 Hiya Ben Had!

I do not have a rotisserie. Hmmmmmm.

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

158 The Benton country hams are really good.

Zingermans's deli in Ann Arbor started selling hams from a small producer in Indiana. They are so overpriced as to be laughable. Duroc bred pigs, and a 7-9 pound ham is $185 plus shipping.

Zingermans used to be a great source for high quality treats and mail order food, but a few years ago they went full on SJW with not just product descriptions, but their employees who get above market pay, benefits, etc. And their prices have made them unaffordable for the general public. Pies from them now are $30 and up. At some point they are going to hit the wall and crash, IMO, especially since there are so many people who are opening their own bakeries, farm stands, etc.

I still think their baking classes are worth it, but everything else is off the charts.

Zingermans. com.

Posted by: Jen the original at December 13, 2020 05:03 PM (Bvfcr)

159 I got a Honeybaked ham for Thanksgiving. My wife, her kids, and her sister had never had one. They didn't like it because they were used to eating hams that taste like heavily-salted salty rubber.

They're pretty much Philistines when it comes to food.

Honeybaked had their renaissance 40+ years ago. There's many imitators (incl. Costco) but still, for consistency and flavor, Honeybaked is awful hard to beat.

I live in CA, but was just wondering when I was seeing all the hams on sale, do they still even do those weird canned hams? When I was growing up, that was it. Not very different from Spam TBH. I remember mom doing a crosscut top and sticking cloves in the intersections, then drizzling with butter and brown sugar. The spiral cut Honeybaked really was a gamechanger.

I'll admit though, a really well cured and smoked proper ham is the best, but not necessarily easy to find on the left coast.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:03 PM (L8ADy)

160 141 Carpet versus hardwood isn't even a debate. Look at some carpet under a microscope sometime. Carpet is filthy, and so is any degenerate who prefers it to a surface that can be effectively cleaned.
Posted by: RichieC at December 13, 2020 04:54 PM (838ff)

Hmmmm

***not sure if serious***

What the hell:

You must be new here!

Posted by: browndog at December 13, 2020 05:03 PM (BgMrQ)

161 1. I love steak.
2. I love big steaks.
3. Tomahawk steaks are stupid and look like they should be hanging off Fred Flintstone's car.

Posted by: deplorable unperson - refuse to accept the Mask of the Beast at December 13, 2020 05:04 PM (QUOVv)

162
They've never been bested. Cuisinart is Chinese junk, Hamilton Beach is ok if you rarely use one. But if you're serious, the KA is it. Added bonus - they've been making them for so long you can get parts and accessories anywhere, including used on eBay.

They WILL be on sale after Xmas if you can wait (and probably more color choices). 'Tis the season to mark up anything to do with baking.
Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 04:58 PM (L8ADy)

Excellent, thank you

Posted by: Jen the original at December 13, 2020 05:05 PM (Bvfcr)

163 The only way to get better is if you want to buy a Hobart.
Posted by: Bitter Clinger at December 13, 2020 05:00 PM (9oTUh)

You also need the dedicated space for one of those beasts! Like it's own garage.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:05 PM (L8ADy)

164 I also smear it with dark cherry balsamic just before roasting. Now I'm hungry and it's got 58 minutes left!

Posted by: Russkilitlover at December 13, 2020 05:05 PM (99Nt9)

165 I wonder if grilling a Portabella mushroom until it starts leaking and then putting that on top of a tenderloin you're cooking might infuse some flavor.

Also, injecting pureed garlic into the steak with a syringe before cooking would add a lot of taste.

Posted by: Sharkman at December 13, 2020 05:05 PM (1YlHz)

166 Ben Had, no, I have only ever used 100-proof vodka for the limoncello. Getting Everclear in CA is not as simple as going to the store, so I just defaulted to 100-proof vodka.

Do you have experience with tequila limoncello, and if so, which particular kind?

I have considered getting a Santa Theresa variety lemon tree, the kind usually used for real limoncello in Italy, but so happy with the Meyer version, and wanting to use the available space for other citrus, haven't done it.

Posted by: rhomboid at December 13, 2020 05:06 PM (OTzUX)

167 Nurse, I don't know if they even make them anymore but boy do they do a beautiful job on a tenderloin and you can do 3 game hens at a time on it with equally good results.

Posted by: Ben Had at December 13, 2020 05:06 PM (s+GLI)

168 I'm taking the Kitche Aid with me when I go. Figure I've earned it. I have the grain grinder attachment. If you get that, coarse grind the wheat first run then grind fine. Keeps you from burning out the motor.

Posted by: Notsothoreau - look forward at December 13, 2020 05:07 PM (YynYJ)

169 Chicken breasts soaked in Carolina Mustard BBQ sauce then baked. Got to soak them breasts bro.....

Mixed veggies and some nice red wine.

But first a martini. One olive only please.

Posted by: Hairyback Guy at December 13, 2020 05:07 PM (R/m4+)

170 The only way to get better is if you want to buy a Hobart.
Posted by: Bitter Clinger at December 13, 2020 05:00 PM (9oTUh)

You also need the dedicated space for one of those beasts! Like it's own garage.
Posted by: clutch cargo
----
There have been times when I've wished I had a small hobart... but budget and space.

Posted by: lin-duh at December 13, 2020 05:07 PM (UUBmN)

171 Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original
----
YES! Worth every penny. I had a 6 quart but upgraded to the 7 quart. Get the biggest you can afford. I love mine.
Posted by: lin-duh at December 13, 2020 04:47 PM (UUBmN)

Concur.

Posted by: Pres elect LA Sue at December 13, 2020 05:08 PM (Ed8Zd)

172 bentonscountryham.com

Posted by: rhomboid at December 13, 2020 04:56 PM (OTzUX)

---
yes, but the country cured hams are incredibly salty. ask me how i know.

Rocker Bros Meat has Duroc half hams available (not through the web site) and we'll be getting one for the Hollerdays, as well as a 4 bone rib roast, and some other goodies.

Posted by: redc1c4 at December 13, 2020 05:08 PM (Ihbep)

173 Jen, interesting about that ham place. Sad, but interesting.

Russkiltlover, I don't even know what you're putting the cherry balsamic on, but I'm hungry to have some. Dang, that sounds like it would be good smeared on a Twinkie or a hot dog. Home made, or store bought?

Posted by: rhomboid at December 13, 2020 05:08 PM (OTzUX)

174 Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?

Posted by: Jen the original

----

YES! Worth every penny. I had a 6 quart but upgraded to the 7 quart. Get the biggest you can afford. I love mine.

Posted by: lin-duh at December 13, 2020 04:47 PM (UUBmN)

Concur.

Posted by: Pres elect LA Sue at December 13, 2020 05:08 PM (Ed8Zd)

---
thirded

Posted by: redc1c4 at December 13, 2020 05:09 PM (Ihbep)

175 The pickled lemons are an idea I got from an amazing breakfast place/bakery up in central coast CA (CaliGirl knows it well), Bob's Well Bread in Los Alamos (the "other Los Alamos", as some of us nuke nerds always put it). He had them on the smoked salmon dish the Boss gets when we're there.

Posted by: rhomboid at December 13, 2020 05:01 PM (OTzUX)

THAT!

I was trying to remember the name of that bakery! They're the ones that do the bacon bread! My ex was gluten free, and we stopped there on one of our forays from La Jolla/San Diego for some of their gluten free bread (almost tastes real) but their other breads are unreal. I will write that down, it's been years.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:09 PM (L8ADy)

176 I'm still on a bit of a pastrami kick, since that fabulous sandwich featured here a couple of weeks ago.

Posted by: Ladyl at December 13, 2020 05:10 PM (TdMsT)

177
Posted by: artisanal 'ette at December 13, 2020 05:00 PM (sfhL4)

What brand air fryer do you have? I've read so much about how they don't come close to deep frying I'm hesitant to buy one. I like fried foods so much I'll drop dead from deep frying so I'm looking for other options.

Posted by: dartist at December 13, 2020 05:10 PM (+ya+t)

178 Ham
We always called the sugar cured hams (e.g. Honeybaked) City Hams, and salt cured Country Hams.

Posted by: MarkY, the Sothren President-Elect at December 13, 2020 05:10 PM (0m7lO)

179 I thought of buying an air fryer but decided it was too expensive for something I'm not sure I would value.
I did buy a Nespresso coffee maker because my Keurig was dying.
The pods are kind of hard to find but I'm happy with the purchase.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:11 PM (lgiXo)

180 174 Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?

Posted by: Jen the original

----

YES! Worth every penny. I had a 6 quart but upgraded to the 7 quart. Get the biggest you can afford. I love mine.

Posted by: lin-duh at December 13, 2020 04:47 PM (UUBmN)

Concur.

Posted by: Pres elect LA Sue at December 13, 2020 05:08 PM (Ed8Zd)

---
thirded
Posted by: redc1c4 at December 13, 2020 05:09 PM (Ihbep)

I've had mine for 30 years. Not a single problem. I have the industrial type.

Posted by: Ladyl at December 13, 2020 05:11 PM (TdMsT)

181 Marcella Hazan's sauce is excellent. However, especially during the cold winter months, I love making up a batch of Ree Drummond's Spaghetti sauce and having int simmer in the crockpot all day. So thick you almost don't need pasta. . .

https://tinyurl.com/y34fhzjc

Posted by: Lizzy at December 13, 2020 05:11 PM (bDqIh)

182 Better be soaking that country ham in something... like towing it behind the boat, ala Aubrey/Maturin novels,
before cooking on.

Posted by: MarkY, the Sothren President-Elect at December 13, 2020 05:11 PM (0m7lO)

183 Old Forrester 100 proof rye makes an effective Old Fashioned

Posted by: Desultory joe at December 13, 2020 05:12 PM (L9P9s)

184 You can score a 5 quart Hobart for your countertop.

A real bargain at $2800.

But you might as well spend the extra $3000 and get the 20 quart.

Posted by: Bitter Clinger at December 13, 2020 05:12 PM (9oTUh)

185 Beef tenderloin eludes me.

It's so lean, it seems to dry out, or not have enough flavor.

I tried wrapping in bacon, but I really don't want my beef tasting like bacon.

And I want to taste the BEEF, not the sauce.

Hints?

Posted by: nurse ratched
...........Dry brine.. rub with salt an hour before cooking and leave out to get to room temperature. Add pepper before coking.

Then either do sear first or reverse sear in a very hot skillet. Reverse sear let's you get it up to the perfect temp in the oven first, then blast them in a hot pan to brown. Get the meat to about 115 in the oven first, then take out and sear until you achieve the doneness you want.. but it would be a sacrilege to go over 130 or so.

If you are doing a big piece of tenderloin as a roast instead of steaks, you will need to do the first step in the oven at a very low temp or you will get a variation in doneness from end to middle.. try 250 degrees.
That said.. I like ribeye's much better than tenderloin..
I just snagged a bone in 3 rib roast the other day for $5.99 a lb!

Posted by: Chi-Town Jerry at December 13, 2020 05:12 PM (CjFDo)

186 They've never been bested. Cuisinart is Chinese junk, Hamilton Beach is ok if you rarely use one. But if you're serious, the KA is it. Added bonus - they've been making them for so long you can get parts and accessories anywhere, including used on eBay.

They WILL be on sale after Xmas if you can wait (and probably more color choices). 'Tis the season to mark up anything to do with baking.
Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 04:58 PM (L8ADy)

Excellent, thank you
Posted by: Jen the original at December 13, 2020 05:05 PM (Bvfcr)

don't forget Vitamix

Posted by: artisanal 'ette at December 13, 2020 05:12 PM (sfhL4)

187 What brand air fryer do you have? I've read so much about how they don't come close to deep frying I'm hesitant to buy one. I like fried foods so much I'll drop dead from deep frying so I'm looking for other options.
Posted by: dartist at December 13, 2020 05:10 PM (+ya+t)

I'm looking at the combination pressure cooker/fryer that Ninja makes. I love pressure cooking, but being able to shift gears would be nice. Not sure I'd get a lot of use out of an air fryer stand alone. The Ninja seems to have pretty high ratings on amazoid, for whatever that's worth.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:13 PM (L8ADy)

188 When I order a rib roast at Christmas I always have them cut it from the bone, tie back on and add a fat cap.

Kids don't want to do Christmas this year. Not sure what I will do.

Posted by: Infidel at December 13, 2020 05:13 PM (QoPXA)

189 I have a Bosch food processor but haven't figured out how to use it. I have a Vitamix Blender which I like and now to use.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:13 PM (lgiXo)

190 183�Old Forrester 100 proof rye makes an effective Old Fashioned

Posted by: Desultory joe at December 13, 2020 05:12 PM (L9P9s)

It does indeed! That's my current mixing rye!

Posted by: CharlieBrown'sDildo at December 13, 2020 05:13 PM (6qiQ+)

191 No the food processor is a Cuisinart.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:14 PM (lgiXo)

192 Fair Lady Robin and daughters are making springerle, a German Christmas cookie. They are stamping them out with a vintage wooden mold from a grammie in MI. The house smells divine.

Posted by: Brave Sir Robin at December 13, 2020 05:15 PM (7Fj9P)

193 i've got a word document that has several ways to punch up your holiday hams w/o too much hassle. got it years ago on Ray Basso's BBQ Forum (RIP)

available to anyone who emails a request.

addy in nick

Posted by: redc1c4 at December 13, 2020 05:15 PM (Ihbep)

194 I am looking to upgrade my mixer from the 1982 one I have . Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original at December 13, 2020 04:23 PM (Bvfcr)

oh mixer, nm

Posted by: artisanal 'ette at December 13, 2020 05:15 PM (sfhL4)

195 I'm looking at the combination pressure cooker/fryer that Ninja makes. I love pressure cooking, but being able to shift gears would be nice. Not sure I'd get a lot of use out of an air fryer stand alone. The Ninja seems to have pretty high ratings on amazoid, for whatever that's worth.
Posted by: clutch cargo
----
I too have been contemplating this item. I've never used a pressure cooker or air fryer but I know they are VERY popular. I've always been dutch oven and now sous vide cooker.

Posted by: lin-duh at December 13, 2020 05:15 PM (UUBmN)

196 This guy is camping, making spiced lamb stew in an aluminum pressure cooker from Afghanistan. Pretty interesting.

Posted by: Notsothoreau - look forward at December 13, 2020 04:58 PM (YynYJ)

That's a pretty kicky pressure cooker. Even looks Afghani with the designs in the metal of the cooker body. And it seems more robust than the GSE camping pressure cooker I got several years back.

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 05:15 PM (ZSK0i)

197 don't forget Vitamix
Posted by: artisanal 'ette at December 13, 2020 05:12 PM (sfhL4)

I've often humored getting one of those, and to a lesser degree, the Ninja knockoff. A friend had one and swore by it. I found the idea of cooking by friction (pure RPM's) intriguing. He said it was incredible for soups, and you could turn anything as far as vegetables into liquid - so basically use parts you otherwise wouldn't.

They used to have them on sale at Costco for $350ish IIRC. Parting with $500 for a "blender" has always been a tough sell. I don't have any family, so even tougher!

I've never heard anybody say anything bad about them.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:15 PM (L8ADy)

198 I still remember when Cuisinart was fashionable, back in the late 1970s/early 1980s.

Posted by: qdpsteve at December 13, 2020 05:16 PM (L2ZTs)

199 Jarred pasta sauce? Rao's Marinara.

Posted by: Captain Ned at December 13, 2020 05:16 PM (XIfux)

200 When I order a rib roast at Christmas I always have them cut it from the bone, tie back on and add a fat cap.

Kids don't want to do Christmas this year. Not sure what I will do.

Posted by: Infidel at December 13, 2020 05:13 PM (QoPXA)

---
buy the usual roast, prepare it, then feast.

you can mail the kids the bones and the string...

Posted by: redc1c4 at December 13, 2020 05:17 PM (Ihbep)

201 rhomboid, I have some of the tequila lemoncello aging now. If it turns out I will let you know what I did.

Posted by: Ben Had at December 13, 2020 05:17 PM (s+GLI)

202 I've had mine for 30 years. Not a single problem. I have the industrial type.

Posted by: Ladyl at December 13, 2020 05:11 PM (TdMsT)

I have had mine for 29 years. But about five years ago I had to replace the rubber feet.

Shockingly bad quality control.

Posted by: CharlieBrown'sDildo at December 13, 2020 05:17 PM (xT2tT)

203 I have a few old and dear friends who really don't give a shit about food. They eat it for sustenance; it isn't important.

I used to be like that; amazingly, I was skinny too. Go figure.

And then one day, I discovered I liked eating good tasting food. And the War Of The Waistline was ON.

Oh, and I'm making tacos.

Posted by: GnuBreed at December 13, 2020 05:17 PM (veMj1)

204 I've often humored getting one of those, and to a lesser degree, the Ninja knockoff. A friend had one and swore by it. I found the idea of cooking by friction (pure RPM's) intriguing. He said it was incredible for soups, and you could turn anything as far as vegetables into liquid - so basically use parts you otherwise wouldn't.

They used to have them on sale at Costco for $350ish IIRC. Parting with $500 for a "blender" has always been a tough sell. I don't have any family, so even tougher!

I've never heard anybody say anything bad about them.
Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:15 PM (L8ADy)

I love my Vitamix.
I also have a high end dehydrator, which I haven't used since my wife died.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:18 PM (lgiXo)

205 I am looking to upgrade my mixer from the 1982 one I have . Are the big time Kitchen Aide type mixers really worth it? Recommendaitons?
Posted by: Jen the original at December 13, 2020 04:23 PM (Bvfcr)

I've only ever used KitchenAid. But the quality gets weaker each model. I look for the pro- series to try to get more power.

Posted by: artisanal 'ette at December 13, 2020 05:18 PM (sfhL4)

206 I have a Vitamix blender but I hardly use it. When I do need blender though, it's great.

I have a Cuisinart food processor which is also great. I mainly use it for mailing pie crust/ pastry.

Posted by: lin-duh at December 13, 2020 05:19 PM (UUBmN)

207 Oh, and I'm making tacos.
Posted by: GnuBreed

Eff it, I'm having Jack In The Box tonight.

Posted by: qdpsteve at December 13, 2020 05:19 PM (L2ZTs)

208 Well looks like I know what to get when I get a mixer, always like it when there's a broad consensus based on extensive first-hand experience. I think I've got a 60s-vintage Kitchen Aid mixer in the kitchen, need to check. Might be worth selling.

Posted by: rhomboid at December 13, 2020 05:19 PM (OTzUX)

209 I too have been contemplating this item. I've never used a pressure cooker or air fryer but I know they are VERY popular. I've always been dutch oven and now sous vide cooker.
Posted by: lin-duh at December 13, 2020 05:15 PM (UUBmN)

I've been using my pressure cooker for decades, I absolutely love it. I couldn't be without one. No, you can't do everything with them, and no, they can't replace slow cooking (no matter what pundits say).

But NOTHING can make stock like one. You get every last bit of flavor out of bones. If you're not sure, grab a stand-alone Fagor and give it a shot. You can always give it to a family member if you decide to step up. There's far more expensive ones out there, but I'm not sure what difference there can be other than safety measures. Definitely recommend the Fagors.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:19 PM (L8ADy)

210 My favorite honorary Russian Moron cooks a WHOLE bison...

https://youtu.be/ojgnYDPEU5Y

(Press CC for the English subtitles)

Posted by: CPT. Charles at December 13, 2020 05:19 PM (W+kMI)

211 Captain Ned, I just recently tried Muir Glen's "Spicy Arrabiata." Bleah. Very watered down IMHO.

Posted by: qdpsteve at December 13, 2020 05:19 PM (L2ZTs)

212 https://tinyurl.com/y63mmkmp

Posted by: jsg at December 13, 2020 05:19 PM (gtJ22)

213
I have had mine for 29 years. But about five years ago I had to replace the rubber feet.

Shockingly bad quality control.

Posted by: CharlieBrown'sDildo at December 13, 2020 05:17 PM (xT2tT)

Ha!

And I got mine on sale for $199.00 all those years ago!

Posted by: Ladyl at December 13, 2020 05:19 PM (TdMsT)

214 we have a Vitamix, inherited by Resident 3vil when her Dad passed.

haven't used it, yet. i think that's blender #3 in the house.

Posted by: redc1c4 at December 13, 2020 05:19 PM (Ihbep)

215 making not mailing pie crust...

Posted by: lin-duh at December 13, 2020 05:21 PM (UUBmN)

216 What brand air fryer do you have? I've read so much about how they don't come close to deep frying I'm hesitant to buy one. I like fried foods so much I'll drop dead from deep frying so I'm looking for other options.
Posted by: dartist at December 13, 2020 05:10 PM (+ya+t)

I just purchased the Ninja Foodi Indoor Grill 5 in 1.

Because when I'm shopping sales for family I end up buying myself a whole bunch of stuff. Dangerous!

Posted by: artisanal 'ette at December 13, 2020 05:21 PM (sfhL4)

217
I've only ever used KitchenAid. But the quality gets weaker each model. I look for the pro- series to try to get more power.

Posted by: artisanal 'ette at December 13, 2020 05:18 PM (sfhL4)

That's what I've been hearing. KitchenAid's been cheapening out, particularly in the drive train gearing...

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 05:21 PM (ZSK0i)

218 WTH is the link @ Posted by: jsg at December 13, 2020 05:19 PM (gtJ22)?

Posted by: redc1c4 at December 13, 2020 05:21 PM (Ihbep)

219
Russkiltlover, I don't even know what you're putting the cherry balsamic on, but I'm hungry to have some. Dang, that sounds like it would be good smeared on a Twinkie or a hot dog. Home made, or store bought?
Posted by: rhomboid at December 13, 2020 05:08 PM (OTzUX)

Heh. That was supposed to tag on to my pork rib roast comment. Black cherry balsamic goes really well with pork.

Posted by: Russkilitlover at December 13, 2020 05:22 PM (99Nt9)

220 So, I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?
Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)
* * * *
Check her forehead for temperature. She may just be ill.

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 05:22 PM (rwusL)

221 Thanks for the ham suggestions.

We had the Hormel hams in a tin growing up. The keys were taped to the can. I honestly don't remember seeing hams that weren't in tins until I was a teenager.

Posted by: Michael the Texan at December 13, 2020 05:22 PM (9IdCK)

222 Vintage Kitchen Aid mixers are great. No need to buy a new one.

Posted by: lin-duh at December 13, 2020 05:22 PM (UUBmN)

223 213
I have had mine for 29 years. But about five years ago I had to replace the rubber feet.

Shockingly bad quality control.

Posted by: CharlieBrown'sDildo at December 13, 2020 05:17 PM (xT2tT)

Ha!

And I got mine on sale for $199.00 all those years ago!
Posted by: Ladyl

Mine was free. I earned enough "good girl bonus points" at my old job and cashed them in when I left. I got my kitchen aide and a keurig. And peace of mind. And more money. And less bullshit......

Posted by: nurse ratched at December 13, 2020 05:23 PM (U2p+3)

224 218 WTH is the link @ Posted by: jsg at December 13, 2020 05:19 PM (gtJ22)?

Posted by: redc1c4 at December 13, 2020 05:21 PM (Ihbep)

Ginsu knife commercial

Posted by: jsg at December 13, 2020 05:23 PM (gtJ22)

225 So, I'm in the kitchen this morning, browning chunks of beef chuck for the stew. In walks the Duchess and says "that's too much beef."

Grounds for divorce or no?
Posted by: Duke Lowell at December 13, 2020 04:47 PM (kTF2Z)
* * * *
Check her forehead for temperature. She may just be ill.
Posted by: Legally Sufficient
----
Yeah, maybe she has covid...

Posted by: lin-duh at December 13, 2020 05:24 PM (UUBmN)

226 Maybe I should use the dehydrator to make kale chips. Or Brussels sprouts chips.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:24 PM (lgiXo)

227 Duke: did she volunteer to eat some of the beef? That could explain it...

Posted by: qdpsteve at December 13, 2020 05:24 PM (L2ZTs)

228
I've been using my pressure cooker for decades, I absolutely love
it. I couldn't be without one. No, you can't do everything with them,
and no, they can't replace slow cooking (no matter what pundits say).

............
After I got my InstaPot pressure cooker, I joined an InstaPot group on facebook.
I didn't last long..

People are idiots. One guy was asking for "recipes" for cooking broccoli in his Instapot. I had to tell him broccoli cooks in 2 minutes in the microwave.. The damn pressure cooker takes 15 minutes just to come up to pressure!

Posted by: Chi-Town Jerry at December 13, 2020 05:24 PM (CjFDo)

229 Ben Had, would be curious about your technique however it turns out.

Mine:

* pick lemons, wash, immediately peel
* use very sharp paring knife to scrape every bit of pith that I can find off the skins
* immediately put into vodka, in a lever jar, put under the counter for 6 to 8 weeks
* strain threw cheese-cloth
* add simple syrup made with regular white sugar 2/3 to 1 by volume

I think one reason all of my "lemon products" are so good is that I'm obsessive about picking and processing immediately - they're not off the tree 10 minutes when everything happens - something a commercial approach cannot always do. And I pick early AM, before they've had any strong direct sun.

Posted by: rhomboid at December 13, 2020 05:25 PM (OTzUX)

230 226 Maybe I should use the dehydrator to make kale chips. Or Brussels sprouts chips.
Posted by: Brother Northernlurker just another guy at December 13, 2020 05:24 PM (lgiXo)

Or neither of those two.

Posted by: jsg at December 13, 2020 05:25 PM (gtJ22)

231 I thought dehydrators were for jerky.

Posted by: qdpsteve at December 13, 2020 05:25 PM (L2ZTs)

232 What brand air fryer do you have? I've read so much about how they don't come close to deep frying I'm hesitant to buy one. I like fried foods so much I'll drop dead from deep frying so I'm looking for other options.
Posted by: dartist at December 13, 2020 05:10 PM (+ya+t)

It's all in the technique. This Ninja appliance is really a small convection oven, but even though I have a small countertop convection oven, this goes a step further because I can grill really well in it and clean up is a breeze. Dump the parts in the dishwasher. Done. So far no issues with grease splashing. There is a screen inside on the top half that you remove and also toss in the dishwasher.

For fries, you have to do one layer at a time. You cannot overlap. That is key. And shake it up halfway through. I did not believe I could get such crispy fries. You just need to learn the right technique. Dry the fries as well as possible and use the dusting of cornstarch and baking powder to make them even crispier. You only use a tablespoon of oil or so, depending on how much you make, on all of the fries. Just a light even coat.

Posted by: artisanal 'ette at December 13, 2020 05:25 PM (sfhL4)

233 I love my Vitamix.
I also have a high end dehydrator, which I haven't used since my wife died.
Posted by: Brother Northernlurker just another guy at December 13, 2020 05:18 PM (lgiXo)

My ex has the dehydrator, it was nice but since I've not mastered my gardening (again) haven't worried about it. Might be able to steal the thing out of storage, doubt she'd even notice it missing.

I have a Cuisinart food processor which is also great. I mainly use it for mailing pie crust/ pastry.
Posted by: lin-duh at December 13, 2020 05:19 PM (UUBmN)

Cuisinarts are sort of a must-have. They do so many things, and really aren't expensive. I need to go steal mine back out of storage - the ex had to get a bigger, fancier one. I don't need much capacity.

You know what kitchen tool was AWESOME but no longer made any more? Moule Julienne. A little orange thing with cutting discs. You'd clamp it together, turn the wheel and it would do a lot of what you'd do with a Cuisinart (shred, slice) but it was super easy to clean, and perfect for just a few carrots or some cheese or something.

They used to cost like $15. Now, vintage ones on eBay are $50-80! There's a German named Chinese knockoff, but apparently nowhere near as good as the old orange piece of junk. Keep an eye peeled at those garage sales! I give those things 5/5 stars.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:25 PM (L8ADy)

234 I thought dehydrators were for jerky.

Absolutely. But lots of other food items dehydrate nicely too...

Posted by: Additional Blond Agent, STEM guy at December 13, 2020 05:27 PM (ZSK0i)

235 Enjoy some light dinner music...

March in Arms - 1914
https://www.youtube.com/watch?v=5nwGb_krjhQ

Posted by: Doctor.Boom at December 13, 2020 05:27 PM (4Yddh)

236 I bought an Ultrean air fryer. Wasn't that expensive. It seems to work well but I'm not sure if I'll keep it. I don't seem to use it much. My cousin has one of those combos (might be a Ninja) and loves it. But he was using one of those small deep fryers and I've never been into fried foods enough for that.

Posted by: Notsothoreau - look forward at December 13, 2020 05:27 PM (YynYJ)

237
I thought dehydrators were for jerky.
Posted by: qdpsteve

_________

We use ours to dry out Rollover for Delilah's dinner on the road. For a $35 investment it's been very good.

Posted by: Hadrian the Seventh at December 13, 2020 05:27 PM (mht8P)

238 Dehydrators are for cherry tomatoes, to make "sun dried";
Also, zucchini chips, cuke chips, every pepper you can buy or grow...
and jerky.

Posted by: MarkY, at December 13, 2020 05:27 PM (0m7lO)

239 I thought dehydrators were for jerky.
Posted by: qdpsteve at December 13, 2020 05:25 PM (L2ZTs)

They are. Also for drying berries, fruit, tomatoes, herbs, you name it. Ours used to run 24/7 when the garden was in full swing. I have a friend in TX that makes Jerky, and uses one. But, I just don't eat that much jerky! (he does).

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:27 PM (L8ADy)

240 thought dehydrators were for jerky.
Posted by: qdpsteve at December 13, 2020 05:25 PM (L2ZTs)

Yes I can make jerky or dried fruit. Dried lime slices are apparently good in cocktails.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:28 PM (lgiXo)

241 I thought dehydrators were for jerky.
Posted by: qdpsteve at December 13, 2020 05:25 PM (L2ZTs)

Oh yeah, and the ex used to make fruit rollups with the thing for the kids.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:28 PM (L8ADy)

242 211
Captain Ned, I just recently tried Muir Glen's "Spicy Arrabiata." Bleah. Very watered down IMHO.

You should look for the best canned tomatoes you can find and make your own. With good tomatoes you hardly have to add anything to make a great sauce.

Posted by: dartist at December 13, 2020 05:28 PM (+ya+t)

243 Any word on the identity of the church shooter in nyc

Posted by: Nevergiveup at December 13, 2020 05:28 PM (85Gof)

244 Here's some BBQ Porn for the AoSHQ horde...

https://youtu.be/WvWh6EGvgQA

I can only identify about 2/3's of the meat he's cooking.

Posted by: CPT. Charles at December 13, 2020 05:29 PM (W+kMI)

245 I have an Excalibur food dehydrator... I never use it.
I need a bigger kitchen with WAY more storage... So I can get a Ninja Foodi...

Posted by: lin-duh at December 13, 2020 05:29 PM (UUBmN)

246 I'm 30 minutes away from preparing Hamburger Helper lasagna. I will enjoy that with some buttered bread just as much as a $50 steak . I really do have the palate of a hobo,

Posted by: Mr. Meeseek, Look at me at December 13, 2020 05:29 PM (2DOZq)

247 Yes I can make jerky or dried fruit. Dried lime slices are apparently good in cocktails.
Posted by: Brother Northernlurker just another guy at December 13, 2020 05:28 PM (lgiXo)

That's a good idea. We used to do the "sundried" tomatoes, and I'd can some in olive oil. Great all winter long.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:30 PM (L8ADy)

248 clutch cargo, CaliGirl said Bob has opened 2 new locations, I think, one in Ballard and one in ..... forget. Anyway, when we stay up in Los Alamos, we go there every morning for breakfast, without shame, even though there's a quite good bkfst place one block away. The gourmet deli 2 blocks the other way (this about covers Los Alamos in terms of dimensions) has changed hands, assume it's still great but haven't been there since that happened. Worth checking if you go to Los Alamos again. We used to always get some amazing picnic lunch there before a day of wine-tasting.

Dang, will be nice when the C19 idiocy is over. Diving back into food and wine will be needed to distract from the likely situation.

Posted by: rhomboid at December 13, 2020 05:30 PM (OTzUX)

249 dartist, true! Thanks.

Posted by: qdpsteve at December 13, 2020 05:30 PM (L2ZTs)

250 I know kale is universally hated but marinated in the right sauce, for instance lime and chili it is quite tasty.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:30 PM (lgiXo)

251 I have a vintage slicer like that. $6 out of Goodwill. It has cylinder type slicers. Does thin slices, grates and one that I use for carrots in coleslaw. There's nothing to break on it.

Posted by: Notsothoreau - look forward at December 13, 2020 05:31 PM (YynYJ)

252 I forgot fruit, didn't I...

Posted by: MarkY, at December 13, 2020 05:31 PM (0m7lO)

253 Russkilitlover, oh yes, I assumed it was pork, though chicken would work too. But cherry balsamic and pork sounds fantastic.

Posted by: rhomboid at December 13, 2020 05:31 PM (OTzUX)

254 BIL came over to the lake today. He brought over one those Masterbuilt Indoor Fryer, Boiler, Steamer thingy's. Seems kind of flimsy to fry a turkey in. He's making a Shrimp Boil. Will be interesting.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:31 PM (TArQP)

255 rhomboid, this is a gamble because I'm having to use from the store lemons. I made it about a month ago so I've got a while longer to sample it.

Posted by: Ben Had at December 13, 2020 05:32 PM (s+GLI)

256 Dang, will be nice when the C19 idiocy is over. Diving back into food and wine will be needed to distract from the likely situation.
Posted by: rhomboid at December 13, 2020 05:30 PM (OTzUX)

Yeah, I had been planning to visit friends down south, and wanted to swing by that place. I could remember about where it was, but not the name.

I had lunch there - it was a really good sandwich. Nothing wrong with breakfast if they know how to do it. I already looked them up on the internet once you said the name, and yes there's 2 now. Instantly recognized the old gas station one in Los Alamos. Bookmarked! Thanks again!

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:33 PM (L8ADy)

257 I bought an Ultrean air fryer. Wasn't that expensive. It seems to work well but I'm not sure if I'll keep it. I don't seem to use it much. My cousin has one of those combos (might be a Ninja) and loves it. But he was using one of those small deep fryers and I've never been into fried foods enough for that.
Posted by: Notsothoreau - look forward at December 13, 2020 05:27 PM (YynYJ)

I resisted by an air fryer that is solely that. I bought my 5 in 1 for the indoor grilling since we live where winters last almost all year...

It's nice to grill during the winter. My husband is really enjoying it too.

Posted by: artisanal 'ette at December 13, 2020 05:33 PM (sfhL4)

258 I think I'm going to try a Negroni. They're bitter but so am I.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:34 PM (lgiXo)

259 Gah, the local meat market wants 20.99 a pound for bone-in prime rib.

Posted by: Infidel at December 13, 2020 05:34 PM (QoPXA)

260 You had me at "Manhattan". Enjoying one right now before dinner. Fixing Filet Oscar in just a bit. Cheers!

Posted by: Rosasharn at December 13, 2020 05:35 PM (PzBTm)

261 Got an Oster Pro 1200 blender to replace the 40-yr old Oster (which only failed because one control knob lost its attaching nut on the inside, and I figured I couldn't fix it).

Love it so far. It has a food processor attachment, and a "smoothie maker" jar (just a small upside-down container). Have tried them all, they all work great.

Made some very good pesto hummus with the food processor last week, with fresh pesto from the basil I grow.

Posted by: rhomboid at December 13, 2020 05:35 PM (OTzUX)

262 I'm 30 minutes away from preparing Hamburger Helper lasagna. I will enjoy that with some buttered bread just as much as a $50 steak . I really do have the palate of a hobo,
Posted by: Mr. Meeseek, Look at me at December 13, 2020 05:29 PM (2DOZq)

Nothing wrong with that. I'm just cheap, so wish I enjoyed crap dinners more!

I'm doing pulled pork tamales tonight with roast tomato salsa, Chimichurri rice and some Romanesco from the farmer's market. Actually easy TBH.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:36 PM (L8ADy)

263 Like a lot of other shit - a steak with a bone handle sticking out doesn't taste any better than what I can buy and grill. But folks that love to virtue signal will never stop bumping their gums about the protein equivalent of eating red meat past Labor Day.

Posted by: Endeavor To Persevere at December 13, 2020 05:36 PM (4qOdP)

264 Hopefully, I can make it to San Diego for Christmas with both my boys.

Menu planning.

Hopefully, there will be extra Marines for at least a few meals.

This is going to get expensive.

Posted by: nurse ratched at December 13, 2020 05:37 PM (U2p+3)

265 so,

the tomahawk chop steak,

1. it is stupid for reasons noted

2. regarding cultural insensitivity, who cares, the inventors of the tomahawk infrequently had access to good beef and engaged in cannibalism so they should be glad they are even referenced.

3. bakd potatoes are a scam and nobody should eat them

4. red sauce is fine, however, kind of a waste of time to do from scratch

Posted by: confederatefifth at December 13, 2020 05:38 PM (4Jold)

266 Infidel my mom always bought a bone in prime rib for Christmas dinner. They are so expensive! I think at the time she bought hers it was $16 a pound. We always had to chip in and buy it for her but it was well worth it. Her roast was heavenly.

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:38 PM (nxdel)

267 BIL came over to the lake today. He brought over one those Masterbuilt Indoor Fryer, Boiler, Steamer thingy's. Seems kind of flimsy to fry a turkey in. He's making a Shrimp Boil. Will be interesting.
Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:31 PM (TArQP)

I love shrimp boils. fun stuff

Posted by: artisanal 'ette at December 13, 2020 05:39 PM (sfhL4)

268 clutch cargo, no problem, but now I'm wanting to have a croissant at Bob's and then some pinot a few miles southeast and then tri-tip at Hitching Post No. 1 and then ....

I'm actually afraid to check online to see if some of our favorite places up there have survived. I'm angry enough.

Posted by: rhomboid at December 13, 2020 05:39 PM (OTzUX)

269 You can also use the dehydrator to dry greens, powder them and add them to food. I wish I'd dried more pears.

The air fryers can be used to bake. It's a good deal if you are cooking small batches.

Posted by: Notsothoreau - look forward at December 13, 2020 05:39 PM (YynYJ)

270 258
I think I'm going to try a Negroni. They're bitter but so am I.

See ya tomorrow!

Posted by: dartist at December 13, 2020 05:40 PM (+ya+t)

271 will never stop bumping their gums about the protein equivalent of eating red meat past Labor Day.

Posted by: Endeavor To Persevere at December 13, 2020 05:36
----------------------------
What does this mean? I was bottle-fed so my reading comprehension is lacking.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:40 PM (TArQP)

272 Jewells, Thinking of getting a 3lb. I love having Yorkshire pudding with it, and maybe a salad.

Just seems weird to do it alone.

Posted by: Infidel at December 13, 2020 05:41 PM (QoPXA)

273 Well, another quick hit and run postz:

Steaks, veggies and potato tart all came out well.

I'm especially glad the potato tart turned out, because, as we all know, ......wait for it....nothing worse than a watery tart.

Posted by: blake - semi lurker in marginal standing at December 13, 2020 05:41 PM (WEBkv)

274 clutch cargo, tell me you didn't make the tamales from scratch? Did that 2 or 3 times, then swore it off. They were great, it's simple, but took me all day. There's a reason they have traditionally been special-occasion food in Mexico, and involved the in-family slave labor of lots of children, when families were huge.

Posted by: rhomboid at December 13, 2020 05:42 PM (OTzUX)

275 Hopefully, I can make it to San Diego for Christmas with both my boys.

Menu planning.

Hopefully, there will be extra Marines for at least a few meals.

This is going to get expensive.

Posted by: nurse ratched

Wonderful plan.

I'm headed North to Seattle from LA to see Pregnant Eldest Daughter, SIL, Son and The Bug (13 y/o Daughter). Will be a fun trip. I stay at the one hotel on the West Coast that has an open indoor pool and The Bug loves to swim.

Posted by: Sharkman at December 13, 2020 05:42 PM (1YlHz)

276 nurse, having USMC or Navy guys for holiday dinners was a regular and common thing here for many years, more when both services were vastly larger than they are now.

Posted by: rhomboid at December 13, 2020 05:42 PM (OTzUX)

277 I have to keep making Negronis until I finish that bottle of Campari.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:43 PM (lgiXo)

278 Infidel!! Just do it girl. A salad and yorkshire pudding are perfect sides! Just put on some nice music, light some candles and enjoy your meal. Then report back to the horde!!! {{hugs}}

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:43 PM (nxdel)

279 That's why the food gods invented the French Dip sandwich!

Posted by: Russkilitlover at December 13, 2020 05:44 PM (99Nt9)

280 Infidel!! Just do it girl. A salad and yorkshire pudding are perfect sides! Just put on some nice music, light some candles and enjoy your meal. Then report back to the horde!!! {{hugs}}
Posted by: Jewells45TRUMPWON!

I just may do that. Received a lovely evergreen centerpiece from Aunt and Uncle today.

Posted by: Infidel at December 13, 2020 05:45 PM (QoPXA)

281 277
I have to keep making Negronis until I finish that bottle of Campari.

Lol, I have one in the cabinet too. Negroni's kick the crap out of me.

Posted by: dartist at December 13, 2020 05:45 PM (+ya+t)

282 Negronis or Negronii,?

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:45 PM (lgiXo)

283 Infidel, Jewells is so right! You'll have leftovers for French dip sammiches.

Posted by: Ben Had at December 13, 2020 05:45 PM (s+GLI)

284 Did that 2 or 3 times, then swore it off. They were great, it's simple, but took me all day.

Yeah, I did it twice. They turned out amazing but I was exhausted by the end of the day. A lot of work. I just look for the mexican couple in Raytown that sells them on the corner. They are divine.

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:45 PM (nxdel)

285 Dammit! My copy/paste fu is way off....The French Dip comment was for Infidel's dilema of too much beef..

Posted by: Russkilitlover at December 13, 2020 05:46 PM (99Nt9)

286 Last time i ordered that steak was at the drive in. Lady sticks it on my window tray. Tipped over the car.
Never again.

Posted by: Jimco Industries at December 13, 2020 05:46 PM (X12/X)

287 I love shrimp boils. fun stuff

Posted by: artisanal 'ette at December 13, 2020 05:39
----------------------
Same here. We've always done them outdoors before.

Also, do you have counter space for the 5-1, or do you store it until ready to use? It's pretty big, correct?

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:47 PM (TArQP)

288 I just may do that. Received a lovely evergreen centerpiece from Aunt and Uncle today.

Then you are good to go!! A pretty centerpiece always makes the meal a little better

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:48 PM (nxdel)

289 why is maple syrup on French toast wrong

Posted by: DB- just DB. at December 13, 2020 05:48 PM (iTXRQ)

290 Also, do you have counter space for the 5-1, or do you store it until ready to use? It's pretty big, correct?
Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:47 PM (TArQP)

I have counter space, but have to move it so that the heat isn't directly under the cabinets.

It is about 16" x 14" footprint, by 10" high for my model.

Posted by: artisanal 'ette at December 13, 2020 05:49 PM (sfhL4)

291 Made pumpkin chocolate chip cookies yesterday...
Posted by: Legally Sufficient - Trump Won! at December 13, 2020 04:31 PM (rwusL)

These sound really good.
Posted by: artisanal 'ette at December 13, 2020 05:01 PM (sfhL4)
* * * *
The recipe is in the comments to Bluebell's Cookie Thread last Sunday. Got the recipe off the internet.

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 05:50 PM (rwusL)

292 I've got chicken and dumplings boiling on the stove. The house smells wonderful.

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:50 PM (nxdel)

293 why is maple syrup on French toast wrong
Posted by: DB- just DB. at December 13, 2020 05:48 PM (iTXRQ)

Because?

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:50 PM (lgiXo)

294 why is maple syrup on French toast wrong

because CBD was traumatized in his youth.

Posted by: Jewells45TRUMPWON! at December 13, 2020 05:51 PM (nxdel)

295 clutch cargo, tell me you didn't make the tamales from scratch? Did that 2 or 3 times, then swore it off. They were great, it's simple, but took me all day. There's a reason they have traditionally been special-occasion food in Mexico, and involved the in-family slave labor of lots of children, when families were huge.

Posted by: rhomboid at December 13, 2020 05:42 PM (OTzUX)

LOL, no.
I remember when making tamales was an all day family event at friends places every Christmas season. You're insane to make fewer than 100, it's the same amount of labor and pretty much time overall. Everybody gets drafted. If you want any that is.

There's a local-ish place that makes them, and they're actually very good. A lot of people around here make them, these are some of the better ones I've found. The masa is light, fluffy and very fragrant. Doesn't taste like paste or grits.

There's a gal at the farmer's market here that does them and people line up for the things - but she uses banana leaves. Nasty. Hold too much moisture and her masa is too course. Definitely an art form for such a humble and subtle tasting food.

The salsa is from a place at the farmer's market called Swank. They do this particular "saucy" salsa once a year, otherwise they always have a salsa fresca from heirloom tomatoes all summer long that's as close to your own (not cooked and not full of vinegar or lemon juice).

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:51 PM (L8ADy)

296 why is maple syrup on French toast wrong
Posted by: DB- just DB. at December 13, 2020 05:48 PM (iTXRQ)

Sometimes you just take something on trust.

Posted by: Brother Northernlurker just another guy at December 13, 2020 05:51 PM (lgiXo)

297 Same here. We've always done them outdoors before.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 05:47 PM (TArQP)

yes, outdoors on a cooker, huge pot. For big family gatherings.

Posted by: artisanal 'ette at December 13, 2020 05:52 PM (sfhL4)

298 Seafood boils are the bomb.

Posted by: Mr Aspirin Factory at December 13, 2020 05:52 PM (89T5c)

299 why is maple syrup on French toast wrong
Posted by: DB- just DB. at December 13, 2020 05:48 PM (iTXRQ)

meh

It's not.

Posted by: artisanal 'ette at December 13, 2020 05:53 PM (sfhL4)

300 I had to come up with two choices for Christmas dinner
Dinner at the farm, Beef tenderloin, mushroom risotto and a small crab louie salad
Dinner in town, steak and lobster, baked potato and a avocado/shrimp salad
It will all depend on the weather.

Posted by: Ben Had at December 13, 2020 05:54 PM (s+GLI)

301 Last night we did a Test Kitchen with out next door neighbor who si actually a chef. Elk roast in the Instapot and she was impressed. Partially frozen and done to fall apart tender in 2 hours.

Steak tartar, in Christmas tree mold.

Elk jerky and top round Jerky with different marinades. Tray of tequila-lime-poblano pepper, 2 trays of whiskey- and the rest plaIn Jane.

Oh and candied bacon. Booze was Irish coffee, vodka, red wine and Tequila sour. Oy!

Posted by: CANNIBAL BOB 'Now in all caps' at December 13, 2020 05:54 PM (ol6cB)

302 The recipe is in the comments to Bluebell's Cookie Thread last Sunday. Got the recipe off the internet.
Posted by: Legally Sufficient - Trump Won! at December 13, 2020 05:50 PM (rwusL)

Thanks. For some reason I cannot access the comments there.

Posted by: artisanal 'ette at December 13, 2020 05:54 PM (sfhL4)

303
because CBD was traumatized in his youth.
Posted by: Jewells45TRUMPWON! at December 13, 2020 05:51 PM (nxdel)

________

Molested by Mrs. Butterworth

Posted by: Hadrian the Seventh at December 13, 2020 05:56 PM (mht8P)

304 Cannibal Bob, sounds divine.

Posted by: Ben Had at December 13, 2020 05:56 PM (s+GLI)

305 296 why is maple syrup on French toast wrong
Posted by: DB- just DB. at December 13, 2020 05:48 PM (iTXRQ)

Sometimes you just take something on trust.
Posted by: Brother Northernlurker just another guy at December 13, 2020 05:51 PM (lgiXo)

I'm with Reagan on this.

"Trust. But verify."

Posted by: Bete at December 13, 2020 05:56 PM (Ojki1)

306 Posted by: CANNIBAL BOB 'Now in all caps' at December 13, 2020 05:54 PM (ol6cB)

Wow.

I guess next time I open a can of corned beef hash, I'll put it on a plate instead of eating it out of the can.

Maybe try heating it up. Put a sprig of parsley on it even.

Just like a magazine.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:57 PM (L8ADy)

307 Mrs. Butterworth is NOT maple syrup!
It's like margarine is to butter.

Posted by: lin-duh at December 13, 2020 05:57 PM (UUBmN)

308 I made some wonderful orange Christmas cookies this afternoon with kid the younger.

Posted by: Mr Aspirin Factory at December 13, 2020 05:57 PM (vnc7x)

309 303
because CBD was traumatized in his youth.
Posted by: Jewells45TRUMPWON! at December 13, 2020 05:51 PM (nxdel)

________

Molested by Mrs. Butterworth
Posted by: Hadrian the Seventh at December 13, 2020 05:56 PM (mht8P)

Got the Aunt Jemima treatment.

Posted by: Bete at December 13, 2020 05:58 PM (Ojki1)

310 I guess next time I open a can of corned beef hash, I'll put it on a plate instead of eating it out of the can.

-----
**shudders** ugh!!

Posted by: lin-duh at December 13, 2020 05:58 PM (UUBmN)

311 I mixed up a batch of ginger/molasses cookie dough. Danged cookie thread last week got me craving them. I never did make the boozy fudge I was thinking about last week. Cookie dough is chilling. Recipe I found said it made 5 dozen, I halved that. I used to always double small batches of cookies and then be so sick of baking by the time they were all cooked.

Posted by: PaleRider is simply irredeemable at December 13, 2020 05:58 PM (Aashi)

312 CBD, this one's for you.

I made sous vided duck leg confit. Salt, pepper, minced garlic, and thyme sprigs. 36 hours at 155. Seared it in a hot skillet to crisp up the skin, and Ho. Lee. Fuk. it was good. Best duck legs I've ever cooked. Crispy skin, silky meat. Damn. That recipe's going to be a keeper.

Posted by: RedMindBlueState at December 13, 2020 05:59 PM (rBtIz)

313 lin-duh, isn't Maud'dib's maple syrup the very best?

Posted by: Ben Had at December 13, 2020 05:59 PM (s+GLI)

314
Molested by Mrs. Butterworth
Posted by: Hadrian the Seventh at December 13, 2020 05:56 PM (mht8P)

In the Log Cabin

Posted by: Mr Aspirin Factory at December 13, 2020 05:59 PM (89T5c)

315 Mrs. Butterworth is NOT maple syrup!
It's like margarine is to butter.
Posted by: lin-duh at December 13, 2020 05:57 PM (UUBmN)

But it IS syrup.

TBH, I made brioche French toast yesterday with sage sausage. I even put pure grade A maple syrup on it. First time I've "cooked" breakfast in months.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 05:59 PM (L8ADy)

316
I use maple syrup on cooked carrots too.

What is really delicious are Monte Cristo sandwiches dipped in hot maple syrup.

Yum. Try it.

Posted by: artisanal 'ette at December 13, 2020 05:59 PM (sfhL4)

317 304 Cannibal Bob, sounds divine.

Posted by: Ben Had at December 13, 2020 05:56 PM (s+GLI)

It certainly was a busy night with all that prep. And I made baguettes. Your Ranch menu sounds wonderful

Posted by: CANNIBAL BOB 'Now in all caps' at December 13, 2020 06:00 PM (ol6cB)

318 Pancakes for Xmas? Hum not bad. I wonder if IHOP is open for take out

Posted by: Nevergiveup at December 13, 2020 06:00 PM (85Gof)

319 lin-duh, isn't Maud'dib's maple syrup the very best?
Posted by: Ben Had
----
I'm saving it for Christmas brunch.

Posted by: lin-duh at December 13, 2020 06:01 PM (UUBmN)

320 Cannibal Bob, may I ask for your tequila lime/poblano recipe?

Posted by: Ben Had at December 13, 2020 06:03 PM (s+GLI)

321 It is about 16" x 14" footprint, by 10" high for my model.

Posted by: artisanal 'ette at December 13, 2020 05:49
-----------------------
That footprint is comparable to my flip up Ninja Digital Air Fryer when it's down. I could probably find space for that. Must investigate.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:03 PM (TArQP)

322 What is really delicious are Monte Cristo sandwiches dipped in hot maple syrup.

Yum. Try it.
Posted by: artisanal 'ette at December 13, 2020 05:59 PM (sfhL4)

A Monte Cristo (at least the ones I used to have) are half French toast anyway. The country club used to dust them with powdered sugar, and had some preserves to dip in. Damn, they used to have the best sammiches.

Forgot the place at Prisneyland that used to do something similar with their monte cristos.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 06:03 PM (L8ADy)

323 artisanal 'ette:

Excuse the link but it was the quickest way to get this to you. The pumpkin chocolate chip cookies are at:

https://www.smalltownwoman.com/
pumpkin-chocolate-chip-cookies/

(remove the return)

I omit the nutmeg and food coloring, add 2 T water if needed, and cut the quantity of chips in half (I couldn't believe it either!) and I do not add more chips to the top of the cookies. The recipe makes a lot more than 24 if you use a cookie scoop. Their cookies must be huge!

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 06:04 PM (rwusL)

324 I use maple syrup in cocktails.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:04 PM (lgiXo)

325 H, Horde - for steaks done the correct way, no matter what anyone else thinks, please check out my wife's recipes in the Deplorable Gourmet. And together, we do amazing tomahawk steaks, using beef that grazed on our land and then grain finished (we lease to a ranching family)

Now, off to rea the YUGE amount of info you've left for me, while fixing dinner; Duck Confit, White and Wild Rice Pilaf and Haricot Verts with Hazelnuts & Dill.

McGyver, over

Posted by: McGyver at December 13, 2020 06:04 PM (rJ1YP)

326 Back when I made pancakes, I'd use stout instead of water. Well, there was some water in the stout. Great pancakes.

Posted by: SFGoth at December 13, 2020 06:04 PM (KAi1n)

327 I should make scotch eggs for Christmas

Posted by: Skip at December 13, 2020 06:05 PM (Cxk7w)

328 I mixed up a batch of ginger/molasses cookie dough. Danged cookie thread last week got me craving them. I never did make the boozy fudge I was thinking about last week. Cookie dough is chilling. Recipe I found said it made 5 dozen, I halved that. I used to always double small batches of cookies and then be so sick of baking by the time they were all cooked.
Posted by: PaleRider is simply irredeemable at December 13, 2020 05:58 PM (Aashi)

freeze already shaped cookie dough that you won't eat right away

It's easy to pull a few out of the freezer and thaw a bit, then bake. I have some chocolate chip cookie balls in the freezer right now. I usually try to make a whole batch, then freeze all but one sheet of the cookies I bake. It's nice when you're lazy but want a cookie.

Posted by: artisanal 'ette at December 13, 2020 06:05 PM (sfhL4)

329 WTH is the link @ Posted by: jsg at December 13, 2020 05:19 PM (gtJ22)?

Ginzu knives commercial from 1986.

Posted by: FenelonSpoke at December 13, 2020 06:06 PM (WkPC9)

330 I'll probably make bacon and waffles for Christmas brunch and use the maple syrup then.

Posted by: lin-duh at December 13, 2020 06:07 PM (UUBmN)

331 327 I should make scotch eggs for Christmas
Posted by: Skip

I wonder if Marines would like those.

Posted by: nurse ratched at December 13, 2020 06:07 PM (U2p+3)

332 Skip, that sounds like a really good plan

Posted by: Ben Had at December 13, 2020 06:07 PM (s+GLI)

333 Scotch eggs sound good!

Posted by: lin-duh at December 13, 2020 06:08 PM (UUBmN)

334 Now, off to rea the YUGE amount of info you've left for me, while fixing dinner; Duck Confit, White and Wild Rice Pilaf and Haricot Verts with Hazelnuts & Dill.

The perfect dinner.
Being in a frenchie region, lots of duck confit here. I always buy it when it's on the menu at restaurants.

I have made it myself a couple times only. But it's worth it. Lots of duck fat too!

Your menu sure sounds delicious. A big fan of wild rice pilaf too.

Posted by: artisanal 'ette at December 13, 2020 06:08 PM (sfhL4)

335 lin-duh, you will love it.

Posted by: Ben Had at December 13, 2020 06:08 PM (s+GLI)

336 Ben,
I know I will. It will be a treat since I'm back to keto until Christmas.

Posted by: lin-duh at December 13, 2020 06:10 PM (UUBmN)

337 Good idea on the freezing cookie dough, but I very rarely do any baking because when I do bake I eat way too much of the rich carb laden treats until whatever I baked is gone. I do better at portion control buying dark choc. candy or making fudge with double or so cocoa powder.

Posted by: PaleRider is simply irredeemable at December 13, 2020 06:10 PM (Aashi)

338 You know what, I could actually be a good cook. But I have had a hard time turning my give a fuck switch on.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:10 PM (lgiXo)

339 Having some fresh out the oven Irish soda bread schmeared with butter and strawberry jam.
Wonderful.

Posted by: Thomas Bender at December 13, 2020 06:10 PM (nQjIY)

340 Excuse the link but it was the quickest way to get this to you. The pumpkin chocolate chip cookies are at:

https://www.smalltownwoman.com/
pumpkin-chocolate-chip-cookies/

(remove the return)

I omit the nutmeg and food coloring, add 2 T water if needed, and cut the quantity of chips in half (I couldn't believe it either!) and I do not add more chips to the top of the cookies. The recipe makes a lot more than 24 if you use a cookie scoop. Their cookies must be huge!
Posted by: Legally Sufficient - Trump Won! at December 13, 2020 06:04 PM (rwusL)

Thanks so much.
I just printed it out.

Posted by: artisanal 'ette at December 13, 2020 06:10 PM (sfhL4)

341
I wonder if Marines would like those.
Posted by: nurse ratched

__________

Just call them what they are: death pills.

Posted by: Hadrian the Seventh at December 13, 2020 06:11 PM (mht8P)

342
I made sous vided duck leg confit. Salt, pepper, minced garlic, and thyme sprigs. 36 hours at 155. Seared it in a hot skillet to crisp up the skin, and Ho. Lee. Fuk. it was good.

Posted by: RedMindBlueState at December 13, 2020 05:59 PM (rBtIz)

Oh yes. Fantastic, and stupidly easy!

If it's not too late, take the extra fat from the sous vide bag and do the exact same thing with chicken legs.

Not quite as good, but still solid.

Posted by: CharlieBrown'sDildo at December 13, 2020 06:12 PM (xT2tT)

343 lin-duh, back to keto? You looked gorgeous in Oct.

Posted by: Ben Had at December 13, 2020 06:12 PM (s+GLI)

344 Been doing the Smash/Onion burger.

I have a good cast iron pan, and they taste great, but I only get the onions light brown.

Do people pre-caramelize their onions before putting them on the burger?

Posted by: ghost of hallelujah at December 13, 2020 06:12 PM (oAY8z)

345 I wonder if Marines would like those.

I'd bet any home cooked chow would disappear faster than you could bring it out.

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

346 Ben,
I had gained 12 pounds from March to October!

Posted by: lin-duh at December 13, 2020 06:13 PM (UUBmN)

347 Having garlic chicken for dinner, with veggies and rotini pasta. Husband saw a package in the store for this skillet dinner and decided he could make that... so he did a little experimenting! Quite tasty and it made enough to vac pack a few packages for the freezer. Just the thing for a cold Sunday night dinner.

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 06:14 PM (rwusL)

348 I just found a chicken thigh left behind on my Traeger grill.. it's not burnt but it's hard as a rock. Maybe it's just frozen.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:16 PM (lgiXo)

349 Do people pre-caramelize their onions before putting them on the burger?

Posted by: ghost of hallelujah at December 13, 2020 06:12 PM (oAY8z)

Yes....I do. Start them early and on really low. Cover the pot until they give up most of their liquid, then take the cover off and caramelize!

They break down and become almost an onion jam.

Posted by: CharlieBrown'sDildo at December 13, 2020 06:17 PM (xT2tT)

350 I had gained 12 pounds from March to October!
Posted by: lin-duh at December 13, 2020 06:13 PM (UUBmN)

Yeah, I have to lose some before Christmas. We both try to do that before holidays because we'll eat a lot. We know it. This way you don't have to worry.

Posted by: artisanal 'ette at December 13, 2020 06:18 PM (sfhL4)

351 CBD, did you ever cook your elk roast?

Posted by: Ben Had at December 13, 2020 06:18 PM (s+GLI)

352 Sopping bacon with maple syrup was something I discovered later

Posted by: Cosmic Charlie at December 13, 2020 06:20 PM (4lR8S)

353 They break down and become almost an onion jam.
Posted by: CharlieBrown'sDildo

I made a red onion and bacon jam awhile ago.

Damn it was good on burgers.

Posted by: nurse ratched at December 13, 2020 06:21 PM (U2p+3)

354 Do people pre-caramelize their onions before putting them on the burger?

Posted by: ghost of hallelujah at December 13, 2020 06:12 PM (oAY8z)

Yes....I do. Start them early and on really low. Cover the pot until they give up most of their liquid, then take the cover off and caramelize!

They break down and become almost an onion jam.
Posted by: CharlieBrown'sDildo at December 13, 2020 06:17 PM (xT2tT)

mix in a little bbq sauce too midway through, yum
very good
Make a big batch to use for other things. Wraps, soups...

Posted by: artisanal 'ette at December 13, 2020 06:22 PM (sfhL4)

355 Being married to an Italian and (pre-Covid) travelling regularly to Italy, I find that Italian food is generally lighter and fresher than what is served in America. My husband says it's due to descendants being stuck in a "time warp" from when their families immigrated. Whatever.
The cook all day and add every kind of meat tomato sauce reminds me of what Anthony Bourdain referred to as "Sunday Sauce". It's so rich that it gives me agita.
For a quick basic tomato sauce, I always make the one from the Harry's Bar Cookbook (copyright 1991, out of print now.) Easy peasy and delicious.
Makes about 2-1/2 cups1/2 cup olive oil (EVOO)1/4 cup minced onion1 - 28 oz. can crushed Italian plum tomatoes or whole tomatoes, chopped with juicessaltfreshly ground pepper1 bay leaf1 tablespoon finely chopped basil leaves
Heat the oil in a saucepan over medium heat. Add the onion and cook it, stirring frequently, until it is wilted -- about 4 minutes. Add the tomatoes, salt, pepper, and bay leaf and heat to boiling. Reduce the heat to low and simmer, uncovered, for about 30 minutes, stirring frequently. Stir in the chopped basil and simmer for 5 minutes longer. Strain the mixture through a colander set over a bowl.

Posted by: jix at December 13, 2020 06:22 PM (mYahd)

356 nurse, does that ever sound good.

Posted by: Ben Had at December 13, 2020 06:23 PM (s+GLI)

357 why all the hate on red onions

I don't understand the hate, they have their purpose just like yellow onions are not for everything

or do I wear a hat with a propeller spinner??

Posted by: will choose a nic later at December 13, 2020 06:23 PM (GIeIM)

358 Posted by: Brother Northernlurker just another guy

you sound so sad

Posted by: artisanal 'ette at December 13, 2020 06:24 PM (sfhL4)

359 IPosted by: Brother Northernlurker just another guy

you sound so sad
Posted by: artisanal 'ette at December 13, 2020 06:24 PM (sfhL4)
I suppose I am today.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:25 PM (lgiXo)

360 Sopping bacon with maple syrup was something I discovered later

Posted by: Cosmic Charlie at December 13, 2020 06:20
----------------------------
I found this out early in life. However, grabbed some maple syrup flavored bacon by accident once. Did not care for that.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:25 PM (TArQP)

361 Being married to an Italian and (pre-Covid) travelling regularly to Italy, I find that Italian food is generally lighter and fresher than what is served in America.

yes

lots of cuisines are like that

Posted by: artisanal 'ette at December 13, 2020 06:26 PM (sfhL4)

362 I suppose I am today.
Posted by: Brother Northernlurker just another guy

Cheer up!

Turn your frown upside down!

Posted by: artisanal 'ette at December 13, 2020 06:26 PM (sfhL4)

363 why all the hate on red onions

I don't understand the hate, they have their purpose just like yellow onions are not for everything

or do I wear a hat with a propeller spinner??
Posted by: will choose a nic later at December 13, 2020 06:23 PM (GIeIM)

I use red onion for my fajitas, if that helps.

Posted by: artisanal 'ette at December 13, 2020 06:27 PM (sfhL4)

364 Accidentally hit post too soon.

Makes about 2-1/2 cups

1/2 cup olive oil (EVOO)

1/4 cup minced onion

1 - 28 oz. can crushed Italian plum tomatoes or whole tomatoes, chopped with juices

salt

freshly ground pepper

1 bay leaf

1 tablespoon finely chopped basil leaves

Heat the oil in a saucepan over medium heat. Add the onion and cook it, stirring frequently, until it is wilted -- about 4 minutes. Add the tomatoes, salt, pepper, and bay leaf and heat to boiling. Reduce the heat to low and simmer, uncovered, for about 30 minutes, stirring frequently. Stir in the chopped basil and simmer for 5 minutes longer. Strain the mixture through a colander set over a bowl.

Posted by: jix at December 13, 2020 06:29 PM (mYahd)

365 Best onions on the planet are Walla Walla sweets.

It is known.

Posted by: nurse ratched at December 13, 2020 06:29 PM (U2p+3)

366 Onion jam or onion and bacon jam elevates a burger. I've had the jam as one of multiple condiments (just added to the regular suite of burger dressings) and as the sole condiment, and both ways are outstanding.

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 06:29 PM (rwusL)

367 red onions in egg salad and very thin sliced on a BLTAROC sammich.

Posted by: Ben Had at December 13, 2020 06:29 PM (s+GLI)

368 If it's not too late, take the extra fat from the sous vide bag and do the exact same thing with chicken legs.

Not quite as good, but still solid.

Posted by: CharlieBrown'sDildo at December 13, 2020 06:12 PM

Might just do that next weekend. I never waste duck fat (duck fat, people. DUCK fat). Made some rosemary and garlic roasted potatoes with some of it to go with the confit. Slowly storing up a jar in the fridge.

Posted by: RedMindBlueState at December 13, 2020 06:30 PM (rBtIz)

369 Ha. BIL didn't like the way I was cutting carrots for the shrimp boil. He's wrong. I'm right. So, now I'm typing here and drinking my beer letting him have his way.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:31 PM (TArQP)

370 Gonna make the Broccoli Raab with Cheddar Polenta recipe, with collards instead. I have some really nice Italian polenta that cooks fast. I've already made that up. It's not low carb but I might just be able to eat a vegetable or two cooking this way.
Posted by: Notsothoreau - look forward at December 13, 2020 04:22 PM (YynYJ)

Bob's Red Mill makes a nice quick-cooking polenta. I eat it twice a week for breakfast.

Posted by: Sal at December 13, 2020 06:31 PM (KTdeA)

371 olddog, wise choice.

Posted by: Ben Had at December 13, 2020 06:32 PM (s+GLI)

372 Red onions are full of quercetin. Daughter prefers them.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:32 PM (TArQP)

373
These sound good. You make your own brittle first.

Oat and Pecan Brittle Cookies
https://tinyurl.com/y4cmnkzl

Posted by: artisanal 'ette at December 13, 2020 06:32 PM (sfhL4)

374 I just found a chicken thigh left behind on my Traeger grill.. it's not burnt but it's hard as a rock. Maybe it's just frozen.
Posted by: Brother Northernlurker just another guy at December 13, 2020 06:16 PM (lgiXo)

Could be fossilized. I'm a geologist, I know these things.

Posted by: Alberta Oil Peon at December 13, 2020 06:33 PM (mzC78)

375 Sal, fired polenta with salami and eggs?

Posted by: Ben Had at December 13, 2020 06:33 PM (s+GLI)

376 Fried polenta.

Posted by: Ben Had at December 13, 2020 06:34 PM (s+GLI)

377 Being married to an Italian and (pre-Covid) travelling regularly to Italy, I find that Italian food is generally lighter and fresher than what is served in America.

yes

lots of cuisines are like that
Posted by: artisanal 'ette at December 13, 2020 06:26 PM (sfhL4)

Italians only eat whatever is fresh, and in season. If it's not fresh and in season (not talking about things like legumes or pasta) Here in the US, too many people have never tasted a real, fresh, warm off the vine tomato.

I remember eating at a little hole in the wall in Rome. Apparently, only the locals knew it was even there (like all the good spots). I watched the chef come out of the kitchen, to a table placed in the middle of the restaurant (checkered table cloth of course).

On the table were baskets full of produce. He stood with his own smaller basket, examining porcini mushrooms (some of the biggest and most beautiful I've seen) for the slightest imperfections. Once he'd selected a few, back to the kitchen he went.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 06:35 PM (L8ADy)

378 Ha. BIL didn't like the way I was cutting carrots for the shrimp boil. He's wrong. I'm right. So, now I'm typing here and drinking my beer letting him have his way.
Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:31 PM (TArQP)

hehe

Posted by: artisanal 'ette at December 13, 2020 06:35 PM (sfhL4)

379 I prefer sausages with a maple syrup breakfast

Posted by: Skip at December 13, 2020 06:37 PM (Cxk7w)

380 I just found a chicken thigh left behind on my Traeger grill.. it's not burnt but it's hard as a rock. Maybe it's just frozen.
Posted by: Brother Northernlurker just another guy at December 13, 2020 06:16 PM (lgiXo)

I hate surprises like that. I think if I left anything on the grill at the new place, the raccoons would be making a mess at 3am.

I need to clean mine off (it's pouring rain right now) and get the cover on it. At least in CA I can smoke/grill almost any time of year unless it's raining.

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 06:39 PM (L8ADy)

381 I prefer sausages with a maple syrup breakfast
Posted by: Skip

Please tell me you are NOT one of those heathens that drowned your sausages in it? Lie if you have to.
--

Fried polenta.
Posted by: Ben Had

Another example of honest, lovely peasant food approbated by hipsters so they can charge $24 a plate.

Posted by: Tonypete at December 13, 2020 06:40 PM (Rvt88)

382 Critical Drinker:
Batwoman Season 2 - the Funniest Thing I've Seen All Year

https://youtu.be/2wP9SOMI6uE

Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 06:41 PM (L8ADy)

383 At least in CA I can smoke/grill almost any time of year unless it's raining.
Posted by: clutch cargo Now 100% Lubricant Free at December 13, 2020 06:39 PM (L8ADy)

My grill is kaput now, but it was not unusual to see me grilling steaks while it was snowing. Rain is the only thing that prevents a good grilling experience. Maybe heavy wind.

Posted by: Pug Mahon at December 13, 2020 06:41 PM (x8Wzq)

384

At least chy nese food has not infiltrated the food thread.

Posted by: artisanal 'ette at December 13, 2020 06:41 PM (sfhL4)

385 Ok. Shrimp Boil. To peel or not to peel?

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:41 PM (TArQP)

386 here's a real Debbie Downer for the food thread:

a week ago I got a full upper denture. It has disrupted my appetite to the point where I can barely eat. Scrambled eggs and yogurt are all I can force down. I don't know if this makes sense but this denture is a foreign object in my mouth and it's like I've forgotten how to eat or swallow now that it's there. I'm losing weight and my stomach hurts all the time. Finally, I hate everything.

That's my rant. Thank you.

Posted by: DB- just DB. at December 13, 2020 06:42 PM (iTXRQ)

387 Ok. Shrimp Boil. To peel or not to peel?

Posted by: olddog in mo,

No

Posted by: Tonypete at December 13, 2020 06:42 PM (Rvt88)

388 I've never been a fan of heavy red sauce. I use sun dried tomatoes, garlic, shallots, evoo. Sometimes add asparagus, sun dried tomato sausage or shrimp. I usually have home made basil or arugula pesto in the freezer so so,etimes drop a cube of that. Good with just about ant type of pasta from Angel hair to penne to pappardelle.

Posted by: Sharon(willow's apprentice) at December 13, 2020 06:44 PM (sd8p8)

389 porcine/truffle cappellacci. Uh hah,

Posted by: Ben Had at December 13, 2020 06:44 PM (s+GLI)

390 Ben Had--will you hold it against me if I say I love maple syrup on breakfast sausage?

Posted by: Ladyl at December 13, 2020 06:44 PM (TdMsT)

391 Ok. Shrimp Boil. To peel or not to peel?

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:41 PM (TArQP)

no peel

Posted by: artisanal 'ette at December 13, 2020 06:44 PM (sfhL4)

392 That's my rant. Thank you.
Posted by: DB- just DB.

I'm sorry. I need to do that in the spring. I'm scared to death.

Posted by: Infidel at December 13, 2020 06:45 PM (QoPXA)

393 DB, my husband went thru the same thing when he got his. He regrets it to this day. I wish we had had the money for implants. If it helps.. it does get better.

Posted by: Jewells45TRUMPWON! at December 13, 2020 06:45 PM (nxdel)

394 DB, also you may need to get them adjusted a few times too.

Posted by: Jewells45TRUMPWON! at December 13, 2020 06:47 PM (nxdel)

395 That's my rant. Thank you.

Posted by: DB- just DB. at December 13, 2020 06:42 PM (iTXRQ)

If you want a great ratatouille recipe I would be glad to send it along. It's easy to eat but it tastes great and is as caloric as you want it to be (I use tons of olive oil).

cbd dot aoshq at gmail dot com

Posted by: CharlieBrown'sDildo at December 13, 2020 06:48 PM (xT2tT)

396 Ladyl, I never criticize what any one wants to eat. Food is there to make you happy so enjoy it however.

Posted by: Ben Had at December 13, 2020 06:48 PM (s+GLI)

397 I try to limit maple syrup these days, minimum is better. But those late ONTers know it's often.

Posted by: Skip at December 13, 2020 06:49 PM (Cxk7w)

398 No

Posted by: Tonypete at December 13, 2020 06:42
-------------
no peel

Posted by: artisanal 'ette at December 13, 2020 06:44
--------------
Thanks. BIL wouldn't listen to me, but is deferring to the Horde.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:49 PM (TArQP)

399 Got a buddy whose parents came from Italy after the war and always had a garden. Every spring he's eating the first things that pop up in the yard. Soup, salad, pasta. I tell him he'd eat the bark off of trees if he thought he could chew it. Those people came to America because they were hungry. Dried meats to eat in the winter and always had a big garden for veggies. I think a lot of cuisines develop out of necessity, we have it so good here in America we don't know what that is like.

Posted by: dartist at December 13, 2020 06:49 PM (+ya+t)

400 Fried polenta.

Posted by: Ben Had at December 13, 2020 06:34 PM (s+GLI)

Is great! When's dinner?

Posted by: CharlieBrown'sDildo at December 13, 2020 06:50 PM (xT2tT)

401 Having a after dinner scotch, end of the Republic drink

Posted by: Skip at December 13, 2020 06:50 PM (Cxk7w)

402 So, I just came back from WalMart; had to get some lamp holders and bulbs, and some personal items. So I was walking by automotive, and a I saw an end cap with "Dual" car stereos on it. No CD player, no cassette player, just AM/FM, plus Bluetooth, a USB port, and a stereo mini-jack for line in. For a whopping $19.84! Just what I need to get some tunes in the Studebaker Lark. Even includes speakers. The Lark has an AM radio that does not work. I know I could fix it, but car radios from the late '50's thru early '60's were about at the nadir of quality.

Posted by: Alberta Oil Peon at December 13, 2020 06:52 PM (mzC78)

403 The Laginas found French toast and maple syrup on Oak Island. Apparently left by the Templars.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:52 PM (lgiXo)

404 These sound good. You make your own brittle first.

Oat and Pecan Brittle Cookies
https://tinyurl.com/y4cmnkzl
Posted by: artisanal 'ette at December 13, 2020 06:32 PM (sfhL4)
* * * *
Yes, they do! Thanks.

Posted by: Legally Sufficient - Trump Won! at December 13, 2020 06:52 PM (rwusL)

405 399 Got a buddy whose parents came from Italy after the war and always had a garden. Every spring he's eating the first things that pop up in the yard. Soup, salad, pasta. I tell him he'd eat the bark off of trees if he thought he could chew it. Those people came to America because they were hungry. Dried meats to eat in the winter and always had a big garden for veggies. I think a lot of cuisines develop out of necessity, we have it so good here in America we don't know what that is like.
Posted by: dartist

And we still do.
We've been through worse.

We will be ok. We stopped appreciating our history. We need to start teaching it again.

Posted by: nurse ratched at December 13, 2020 06:53 PM (U2p+3)

406 CBD, whenever you get here!

Posted by: Ben Had at December 13, 2020 06:53 PM (s+GLI)

407 403 The Laginas found French toast and maple syrup on Oak Island. Apparently left by the Templars.
Posted by: Brother Northernlurker just another guy at December 13, 2020 06:52 PM

I read somewhere that they also discovered it was prepared sous vide.

Posted by: Ladyl at December 13, 2020 06:54 PM (TdMsT)

408 I read somewhere that they also discovered it was prepared sous vide.
Posted by: Ladyl at December 13, 2020 06:54 PM (TdMsT)
The Templars were known for sou vide. It pissed Saladin off.

Posted by: Brother Northernlurker just another guy at December 13, 2020 06:55 PM (lgiXo)

409 I read somewhere that they also discovered it was prepared sous vide.
Posted by: Ladyl at December 13, 2020 06:54 PM (TdMsT)

lol

I told cbd I was going to ask for a sous vide system for xmas, but... I didn't. I just do not think I will use it. It sounds too time consuming.

cbd, I lied, but not intentionally

Posted by: artisanal 'ette at December 13, 2020 06:55 PM (sfhL4)

410 OK, so I'm tossing the meat from the tomahawk steak and gnawing the bone while using margarine on waffles smothered in syrup. Nuke me from orbit. My address on Feb 1st, depending on circumstances, will be 1600 Pennsylvania Ave, Wash, DC. Hold off till after Jan 20th. I may rethink my diet.

Posted by: Robert17 at December 13, 2020 06:56 PM (SvKn+)

411 The Lark has an AM radio that does not work. I know I could fix it, but car radios from the late '50's thru early '60's were about at the nadir of quality.

Posted by: Alberta Oil Peon at December 13, 2020 06:52
---------------------------
AM radios today can't pick up clear channel stations at night. The old ones are still the best.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:56 PM (TArQP)

412 If you crossed a sous vide with a pressure cooker, would it suck and blow at the same time?

Posted by: Alberta Oil Peon at December 13, 2020 06:57 PM (mzC78)

413 If you crossed a sous vide with a pressure cooker, would it suck and blow at the same time?
Posted by: Alberta Oil Peon at December 13, 2020 06:57 PM (mzC7

sounds like the movie we watched last night

Tenet

Posted by: artisanal 'ette at December 13, 2020 06:58 PM (sfhL4)

414 Who said Bryan Ferry is art that should be in the Tate?

Posted by: Cosmic Charlie at December 13, 2020 06:59 PM (4lR8S)

415 I grew up eating cottage cheese and maple syrup. It sounds horrible but it really is good. It's a thing in certain parts of South Texas.

Posted by: Michael the Texan at December 13, 2020 07:00 PM (9IdCK)

416 AM radios today can't pick up clear channel stations at night. The old ones are still the best.
Posted by: olddog in mo, uckfay ancercay at December 13, 2020 06:56 PM (TArQP)

But the early '60's were the absolute worst in that task. They hadn't yet managed to make transistors that amplified really reliably at radio frequencies; leastwise not at prices that would see them put into consumer goods.

Posted by: Alberta Oil Peon at December 13, 2020 07:01 PM (mzC78)

417 Christmas Gum thread up.

Posted by: olddog in mo, uckfay ancercay at December 13, 2020 07:01 PM (TArQP)

418

Frogmore Stew = Low Country Boil = Seafood Boil

We always called it Frogmore Stew.

Posted by: artisanal 'ette at December 13, 2020 07:01 PM (sfhL4)

419 There is a shooting NOOD!

Posted by: AZ deplorably isolated at December 13, 2020 07:02 PM (gtatv)

420 Christmas Gum thread up.
Posted by: olddog in mo, uckfay ancercay at December 13, 2020 07:01 PM (TArQP)

thanks

have fun y'all

back to life

Posted by: artisanal 'ette at December 13, 2020 07:02 PM (sfhL4)

421 @386 DB- just DB

I'm sorry, DB. That really sucks. Hope you heal up soon.

Posted by: fly gal at December 13, 2020 07:04 PM (aHo0d)

422 I grew up eating cottage cheese and maple syrup. It sounds horrible but it really is good. It's a thing in certain parts of South Texas.
Posted by: Micha

Fruit salad and cottage cheese. I mean canned fruit salad.

Posted by: Brother Northernlurker just another guy at December 13, 2020 07:09 PM (lgiXo)

423 >I'm sorry, DB. That really sucks. Hope you heal up soon.
Posted by: fly gal

Thank you.

Posted by: DB- just DB. at December 13, 2020 07:10 PM (iTXRQ)

424 The mother of my mother was a cottage cheese fiend.

Posted by: Cosmic Charlie at December 13, 2020 07:16 PM (4lR8S)

425 Posted by: RichieC at December 13, 2020 04:54 PM (838ff) I'm late, I know, but RichieC is not grasping the concept

McGyver, out

Posted by: McGyver at December 13, 2020 07:34 PM (rJ1YP)

426 A friend of mine gave me this recipe for a red sauce:
Small white onion, Cut in half then sliced
3 cloves of garlic, smashed
1 tin anchovies
1 small can tomato paste
1/2 cup dry white whine
1 large can San Marzano tomatoes

In pot, olive oil, sweat onions, add in garlic, several min later add anchovies, a few min later add tomato paste, cook 10-15 min as paste turns dark and rich color. Add wine cook for a few min, add tomatoes crush as you add them. Put on the back burner for about an hour.

Posted by: Armybrat at December 13, 2020 07:50 PM (R89Si)

427 Saw a recipe for scotch eggs, just need to get sauge pattys I can mash together and the rest is here to do it.
Christmas it will be.

Posted by: Skip at December 13, 2020 07:51 PM (Cxk7w)

428 My pub of choice offered scotch eggs for awhile. Apparently I was the only one who liked them.

Posted by: Brother Northernlurker just another guy at December 13, 2020 07:56 PM (lgiXo)

429 That's a silly looking steak. It's probably delicious, but why?

I'll take a Manhattan. Give me a double.

Posted by: Dr. Bone at December 13, 2020 09:36 PM (WOYcU)

430 you have been conquered, racists!

Posted by: cannont at December 13, 2020 10:56 PM (hCqcJ)

431 biden whooped your boy

Posted by: cannont at December 13, 2020 10:57 PM (hCqcJ)

432 cleveland baseball team now the Subjugates

Posted by: cannont at December 13, 2020 10:59 PM (hCqcJ)

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Posted by: amaya at December 17, 2020 06:06 AM (IHCGI)

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