Food Thread: Alabama -- The Culinary Muse Of Chez Dildo (at least for this week)

Stroube deconstructed.jpg
Greg Stroube

I have seen this guy's work before, and it is truly impressive. But it's not really food. It's impressive photography in which food happens to be the subject. Or whatever they do in the studio to the food to make it look that interesting.

When I take photos of food it usually looks like somebody's garbage (just take a look below the fold!), but short of becoming a halfway decent photographer, there is nothing to be done about that. Besides, most serious cooks who put delicious food on the table for their families aren't worried about how it photographs; they are worried about getting a second helping before those animals across the table scarf it all up.

******

Food halls are weird places. To my jaded eyes they look like loads of fun from afar, but as I get closer I see the irritating products and packaging that is at home in those overpriced stores in airports, where people buy the tin of six chocolates for $93 simply because they are bored and have some extra local cash.

10 Great Food Halls of the World

I have been to a couple of the ones mentioned in the link (it's mostly Asia...boring!), and while it is amusing to meander through some of these places, I can't help but wonder as I look at the inflated prices and the pretty but suspiciously old food in the display cases that the real purpose is to fleece the rubes...tourists who are wowed by new foods and business visitors who are bored and lonely.

For a true taste of the food of a city or country, just take a walk in a real neighborhood and walk into any butcher shop or bakery or grocery store. That will tell you much more about the culinary traditions of wherever you may be than hours spent in a carefully curated (for maximum profit) selection of luxury foodstuffs in a high-end department store.

******

Dear Alabama, Your White Sauce isn't just for chicken
Alabama Chicken1.jpg

Alabama White Sauce! I found the recipe on the ThermoWorks site. They make a big deal out of checking the temperature with different style probes and blah, blah, blah. Low and slow until the probe placed in the thickest part of the breast reads 155 degrees. And that's it.

And it's grand. Some of you are familiar with this style, but I'll bet most people aren't, and that's a shame. It is really good eating, even if it isn't photogenic.

And since I had some leftover sauce, I tried it with sous vide pork rib chops, and damn! Fantastic!

What's that? Did I just dip some leftover sirloin into the last of the white sauce? Why yes...yes I did!

I'll bet it's great on French Toast too...instead of that disgusting maple syrup you savages use.

******

Okay, I admit it. I would happily eat one of these things, and I am sorely tempted to try it out next weekend. It's just a burger in the shape of a hot dog, but that opens up all sorts of interesting possibilities for toppings and texture.

Hot Dog Bills

Okay...it's official. I am going to make one of these things.

[Hat Tip: redc1c4]

******

I stopped reading "Epicurious" because as is unfortunately quite common, they couldn't just shut the fuck up about politics and write articles about food and cooking. No, they had to shove their personal politics in my face, so I stopped reading, and I stopped linking!

But Misanthropic Humanitarian sent me this recipe and it does look like fun, so you can blame my lack of ethical consistency on him!

I have put the recipe in a PDF if you want to download and print it easily.
Chocolate-Peanut Butter Sheet Pan Ice Cream Sandwiches

Or you could just head over to Chef John, of the irritating but mesmerizing lilting/uptalking affectation, and make his version, which sounds like the ice cream sandwiches from my youth! Well...sort of. We ate two kinds; the classic, and the Carvel version which used soft-serve ice cream and a cookie that was guaranteed to make a huge mess and stick to your fingers and hair and the car seat and...

******

Why did I bookmark this? Did one of you maniacs mention it? I hope not, because Campari is vile. Negronis and their bastard children are vile. In fact, I think I might put Campari up there with maple syrup on French Toast as something that is simply beyond the pale.

gin campari sour

Awful. And their other cocktail recipes are suspect. A two-to-one Gibson? Sounds hideous.

******

Study says children on a vegan diet may have stunted growth and other health problems

I'm shocked, shocked to find that gambling is going on in here!

******

Learning how to cook really isn't a big deal. You don't need to go to culinary school, you don't need expensive tools, and you definitely don't need expensive ingredients. But what you do need is some attention to detail and a rational approach to the endeavor. Pay attention to what you do and how it changes the finished product, and you will be miles ahead of most people.

But there are a few things that really jump out at me: things that it took me awhile to figure out, because I thought I was smarter than the cookbook and recipe writers. And while that was often the case, especially with the advent of the internet, there are lots of simple guidelines that will jump-start your cooking career.

In no particular order (and feel free to add your own in the comments):


  • Don't crowd your pan. Food needs room to cook and brown. Hell, I use my second biggest saute pan for two pieces of fish!
  • Salt is your friend. But salt in layers, a pinch at every step, and you will be a happy camper.
  • Taste (or at least smell) as you cook. Yeah, sometimes it's just not appetizing, especially after you have been cooking all day, surrounded by the tastes and smells of food. There is definitely food overload, but if you don't feel like it, at least give some to the dog...he'll tell the truth.
  • Don't be afraid of low temperature cooking. It is mighty tempting to crank the heat on everything, because that marvelous browning and the resultant flavors (it's called the Maillard Reaction) makes everything taste better...right? Wrong. Gentle cooking is often the best way to cook.
  • Trust your palate. You are cooking for you! If you want to put cheese on fish or maple syrup on (shudder) French Toast, then do it.

There are lots more simple guidelines that will help you in your cooking endeavors, but mostly it's just paying attention and not being afraid to try new things. That doesn't necessarily mean complicated, because some of the most glorious culinary creations are amazingly simple. Pasta Aglio E Olio, scrambled eggs, crusty sourdough bread, grilled steak, pulled pork, chocolate chip cookies, cheeseburgers; they are all so simple, but require a bit of attention and experience to make them great. But that is easily accessible to most people!

So have at it in the comments: what simple lessons have you learned in your 29 years of cooking?

******

Tender Broccoli Rabe that isn't bitter, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages), Snap Peas (apparently they are no longer grown in quantity), spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs, well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

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

Posted by: CBD at 04:00 PM




Comments

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1 Food fight!

Posted by: Skip at June 13, 2021 03:01 PM (Cxk7w)

2 Fud is gud.

Posted by: Duke Lowell at June 13, 2021 03:01 PM (kTF2Z)

3 Dammit, Skip,

Posted by: Duke Lowell at June 13, 2021 03:01 PM (kTF2Z)

4 Yeah Buddy.

Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:02 PM (R5lpX)

5 Eh, big salad and frozen Sicilian pizza tonight.

Posted by: Skip at June 13, 2021 03:02 PM (Cxk7w)

6 Looking at the menu of the place we're going tonight. One dish features "Salmon Bacon" as an ingredient. I am simultaneously intrigued and repulsed.

Posted by: Lincolntf at June 13, 2021 03:03 PM (l14X/)

7 Duke, I'm a professional

Posted by: Skip at June 13, 2021 03:03 PM (Cxk7w)

8 Salmon bacon?

Posted by: Skip at June 13, 2021 03:03 PM (Cxk7w)

9 Hey food thread! Hey again CBD!

Good grief, three big posts in a row. How much coffee did you have this morning CBD? (And you must type even faster than Stephen King.) ;-)

Posted by: qdpsteve at June 13, 2021 03:04 PM (L2ZTs)

10 Alabama White Sauce?...Sawmill Gravy with bits of Pork Sausage floating around in it.

Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:04 PM (R5lpX)

11 Salmon is the one fish that I believe could really work as bacon, especially if it's cured, smoked and sweetened well enough.

Posted by: qdpsteve at June 13, 2021 03:05 PM (L2ZTs)

12 Willowed and yet it fits right here!

I found out there's a difference in swordfish steak. If the meat's pale gray or white, it fed on mostly fish and is a shallower water fish. If the meat is pink or light red, it's a deep water fish and fed on mostly squid. Pink or red is better.
Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:01 PM (R5lpX)


When eating swordfish at a restaurant, be sure to order a piece with extra parasites.

The parasites are the delicious part.* Actual swordfish meat tastes like worn out baby shoes.



*Parasites are not the delicious part.

Posted by: naturalfake at June 13, 2021 03:05 PM (dWwl8)

13 Biggest lesson - don't give up on a dish midway through. As I tell my girls, the biggest difference between a pro and an amateur chef is the pro always knows how to save a dish. And 99% of dishes are savable (now, in baking, it's a lower savable percent, but even then, they can save a lot of things)...

Posted by: Nova local at June 13, 2021 03:06 PM (b1h2x)

14 Yesterday was my daughter's 15th birthday and she requested an ice cream cake. I made both the cake and the ice cream from scratch and it turned out well. Daughter liked it so I'm calling it a win.

Posted by: Duke Lowell at June 13, 2021 03:06 PM (kTF2Z)

15 Duke, kewl.
Now get ready to make it again and again and again... ;-)

Posted by: qdpsteve at June 13, 2021 03:07 PM (L2ZTs)

16 On the theory that malt will help bread dough work the way it helps beer brew, I decided to try it.
Since I am cheap I thought about a DIY malt production; and I had half a bag of feed oats that I had gotten as a winter cover crop for my garden. I soaked it and sprouted it, and then toasted it to a light brown in the oven as it was cooling down from pizza.

There are a couple of ways to prep the malted oats, one is to boil it like you would wort for beer, and the other is to cold process it. So far the cold brewing is the best reaction, but the boiling seems to work and give a smoother initial dough. I am still working on the recipe to see what works best with home made malted oats.

Posted by: Kindltot at June 13, 2021 03:07 PM (ySM85)

17 6 Looking at the menu of the place we're going tonight. One dish features "Salmon Bacon" as an ingredient. I am simultaneously intrigued and repulsed.
Posted by: Lincolntf at June 13, 2021 03:03 PM (l14X/)

Those two words should be separate - but smoked salmon with a BLTA and lemon aioli is "manna from gods" level food for almost no effort...

Posted by: Nova local at June 13, 2021 03:07 PM (b1h2x)

18 Although they also have great ice cream cakes, I always loved Baskin-Robbins' mud pies.

Posted by: qdpsteve at June 13, 2021 03:08 PM (L2ZTs)

19 Pretty much every department store in Japan has a Food Hall in the basement.

They just vary in size and quality.

Posted by: naturalfake at June 13, 2021 03:08 PM (dWwl8)

20 14 Yesterday was my daughter's 15th birthday and she requested an ice cream cake. I made both the cake and the ice cream from scratch and it turned out well. Daughter liked it so I'm calling it a win.
Posted by: Duke Lowell at June 13, 2021 03:06 PM (kTF2Z)

That is a win - if teen girls are satisfied, you probably made an blue-ribbon-winning cake!

Posted by: Nova local at June 13, 2021 03:08 PM (b1h2x)

21 Yep, Skip, that's what the menu says. It's an ingredient in their Swordfish Tips dish.

Posted by: Lincolntf at June 13, 2021 03:08 PM (l14X/)

22 18 Although they also have great ice cream cakes, I always loved Baskin-Robbins' mud pies.
Posted by: qdpsteve at June 13, 2021 03:08 PM (L2ZTs)

You mean their "polar pizzas" - my kids just used my free Tmobile credits last week and inhaled the oreo version. We've used them for birthdays in the past - for this week, it was just "use up $20 in TMobile credits that I'm paying for anyway in my bill"...

Posted by: Nova local at June 13, 2021 03:10 PM (b1h2x)

23 DIY malt...

Posted by: Kindltot at June 13, 2021 03:07 PM (ySM85)

Okay, I am officially impressed.

Posted by: CharlieBrown'sDildo at June 13, 2021 03:10 PM (Q9lwr)

24 Nova local, hmmm, those sound good too. But I think the rule is that if it contains coffee ice cream, it's a mud pie, but if it contains cookies-n-cream or some other ice cream, it's a polar pizza. :-)

Posted by: qdpsteve at June 13, 2021 03:11 PM (L2ZTs)

25 Thanks for the interesting, educational and entertaining Food Thread, CBD!

Always good to try new things, if they sound interesting and at least reasonable.

Posted by: Legally Sufficient, Believing in America at June 13, 2021 03:11 PM (rwusL)

26 >>what simple lessons have you learned in your 29 years of cooking?


Advice from my chef brother: Read the entire recipe through twice before starting. This helps me not forget a step.

Mise en place. I don't always do this, but things go more smoothly if you take the time to do this.

Posted by: Lizzy at June 13, 2021 03:11 PM (bDqIh)

27 CBD, I was in the back yard standing by the picnic table stirring a plate of sprouted oats thinking, "Is this what reasonable adults do? I hope so."

Posted by: Kindltot at June 13, 2021 03:12 PM (ySM85)

28 Gin Campari Sour?

That looks tasty. Though I'd leave out the egg white.

Egg white spoils the sharp clarity of the sour IMO.

Posted by: naturalfake at June 13, 2021 03:13 PM (dWwl8)

29 24 Nova local, hmmm, those sound good too. But I think the rule is that if it contains coffee ice cream, it's a mud pie, but if it contains cookies-n-cream or some other ice cream, it's a polar pizza. :-)
Posted by: qdpsteve at June 13, 2021 03:11 PM (L2ZTs)

See, I thought if it contained finger pokes from your little kids, it became a mud pie...

Seriously, I didn't think they market "mud pie" here - probably b/c no one knows what an authentic one is...kinda like no one markets shoefly pie anymore...

Posted by: Nova local at June 13, 2021 03:13 PM (b1h2x)

30 Read the entire recipe through twice before starting.

Mise en place.

Posted by: Lizzy at June 13, 2021 03:11 PM (bDqIh)

Well...shit. Those are good ones. Probably the two most important!

Posted by: CharlieBrown'sDildo at June 13, 2021 03:14 PM (Q9lwr)

31 Posted by: Duke Lowell at June 13, 2021 03:06 PM (kTF2Z)

Wow

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:14 PM (oEn12)

32 This week I baked some bacon dusted with corn meal. It had a different smell but it was excellent.
The corn meal gave it a crisp on crisp texture.

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:14 PM (cSyAR)

33 Duke Lowell.. damn!!! Dad of the year!

Posted by: Jewells45 at June 13, 2021 03:15 PM (nxdel)

34 >>what simple lessons have you learned in your 29 years of cooking?


that I don't like to

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:15 PM (oEn12)

35 Nova, actually I believe it's pretty easy to make a mud pie.

Just make or get a chocolate crust, fill it with coffee or jamoca almond fudge ice cream, freeze that, then top the thing with chocolate fudge frosting, almond bits, canned whipped cream and maraschino cherries.

Posted by: qdpsteve at June 13, 2021 03:15 PM (L2ZTs)

36 Duke even mild appreciation is a big win

Posted by: Skip at June 13, 2021 03:15 PM (Cxk7w)

37 CBD, if you want a fantastic glaze from the white sauce:

Cook the bird
Move the bird to a cooler
Slather on the white sauce
Close the cooler for 30 minutes or so.

An old guy who used to work at Big Bob Gibsons shared that secret with a friend of mine. You could probably re-brush repeatedly to make it even better.

Posted by: Moron Robbie - Who would have imagined that Karmella stutters like Slipfoot, too? at June 13, 2021 03:15 PM (S9l8l)

38 >>Yesterday was my daughter's 15th birthday and she requested an ice cream cake.

Nice! That is our family tradition for birthday cales -- mainly because my husband like to pick up a cake at DQ.

However, I plan on making this one for my next birthday, found via my new time-suck, the r/old_recipes: Confetti Ice Cream Cake

https://tinyurl.com/39at8b48

Posted by: Lizzy at June 13, 2021 03:15 PM (bDqIh)

39 Seriously, I didn't think they market "mud pie" here
- probably b/c no one knows what an authentic one is...kinda like no
one markets shoefly pie anymore...

Posted by: Nova local at June 13, 2021 03:13 PM (b1h2x)

Shoo-fly pie is one of my favorites, I make it from time to time. I also buy molasses by the jug

Posted by: Kindltot at June 13, 2021 03:15 PM (ySM85)

40 I've had pale meat and pink meat swordfish. Pink meat is infinitely better, although I'll never turn down a swordfish steak. In fact, have one in the freezer for later this week.

Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:15 PM (R5lpX)

41 I disagree that mise en place is that important for the home cook...subscribing more to a Rachel Ray philosophy, you just need to pull out the products and then "chop and drop" in the order they cook, so onions always 1st...you can control heat if you're too slow or too fast in your chops...

Mise en place means acres of tiny dirty dishes per meal...chop and drop means one cutting board...

Posted by: Nova local at June 13, 2021 03:16 PM (b1h2x)

42 "Is this what reasonable adults do? I hope so."

Posted by: Kindltot at June 13, 2021 03:12 PM (ySM85)

Um...it's nuts. And very impressive!

Posted by: CharlieBrown'sDildo at June 13, 2021 03:16 PM (Q9lwr)

43 IDK, I look at the picture of peppers and I say , meh, that chicken looks pretty damn good to me.

Posted by: lowandslow at June 13, 2021 03:16 PM (4thlk)

44 One dish features "Salmon Bacon" as an ingredient. I am simultaneously intrigued and repulsed.
Posted by: Lincolntf at June 13, 2021 03:03 PM (l14X/)


I recently tried "Duck Bacon", which since duck and bacon are two things which I love dearly should've led to a heavenly gastronomic epiphany.

Alas, I was unimpressed. Very meh, baby. Very very meh.

Posted by: naturalfake at June 13, 2021 03:17 PM (dWwl8)

45 >>Just make or get a chocolate crust, fill it with coffee or jamoca almond fudge ice cream, freeze that, then top the thing with chocolate fudge frosting, almond bits, canned whipped cream and maraschino cherries.


. . . aaaaand now I am craving that, bigly!

Posted by: Lizzy at June 13, 2021 03:18 PM (bDqIh)

46 Mise en place means acres of tiny dirty dishes per meal...chop and drop means one cutting board...

Posted by: Nova local at June 13, 2021 03:16 PM (b1h2x)

Who says that it means lots of dishes? All it means is that everything is prepared beforehand so there are no pauses in the cooking. I'll prep stuff and leave it on the cutting board if it makes sense, or pile it into one bowl if all of the ingredients go in at the same time.

Posted by: CharlieBrown'sDildo at June 13, 2021 03:18 PM (Q9lwr)

47 35 Nova, actually I believe it's pretty easy to make a mud pie.

Just make or get a chocolate crust, fill it with coffee or jamoca almond fudge ice cream, freeze that, then top the thing with chocolate fudge frosting, almond bits, canned whipped cream and maraschino cherries.
Posted by: qdpsteve at June 13, 2021 03:15 PM (L2ZTs)

Prior to my allergies, I've made a version - but my family preferred my chocolate pecan ice cream pie (which I also can't make b/c of the tree nuts) and my pumpkin pie ice cream pie, which I can still make, albeit having to "adapt" - the original was the best...ice cream pies in premade crusts are the easiest thing - and I'm a fan of having someone else make a graham or oreo crust, and then just adding to the bottom (which I used to do with dulce de leche for the pumpkin pie ice cream pie)...

Posted by: Nova local at June 13, 2021 03:18 PM (b1h2x)

48 I found out this week my Traeger works better when it's clean. Who knew?

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:19 PM (cSyAR)

49 Great Food Halls?

Budapest


https://youtu.be/VyyJnd_bxaE

Posted by: Where Miklos used to shop at June 13, 2021 03:19 PM (QzkSJ)

50 Alas, I was unimpressed. Very meh, baby. Very very meh.

Posted by: naturalfake at June 13, 2021 03:17 PM (dWwl

Me too. Duck bacon SOUNDS like it would be great, but it definitely falls short.

Posted by: CharlieBrown'sDildo at June 13, 2021 03:19 PM (Q9lwr)

51 "I Was Nearly Krilled"

Man swallowed by humpback whale lives to tell the tale
https://tinyurl.com/2wfknbux

Posted by: Job at June 13, 2021 03:20 PM (VPogc)

52 We made delicious hamburger sandwiches last night. Delicious!

Posted by: Weasel at June 13, 2021 03:20 PM (MVjcR)

53 Who says that it means lots of dishes? All it means is that everything is prepared beforehand so there are no pauses in the cooking. I'll prep stuff and leave it on the cutting board if it makes sense, or pile it into one bowl if all of the ingredients go in at the same time.
Posted by: CharlieBrown'sDildo at June 13, 2021 03:18 PM (Q9lwr)

If you're cooking in any kinda bulk, there's no room on the cutting board...mise en place for 1-2 people might be able to fit on a huge cutting board, but for 6-8 people - no chance!

Posted by: Nova local at June 13, 2021 03:21 PM (b1h2x)

54 hiya

Posted by: JT at June 13, 2021 03:22 PM (arJlL)

55 Nova, understood. My family can't eat nuts so I have to be careful as well, and I'm a fan of using ready-made crusts myself too.

Posted by: qdpsteve at June 13, 2021 03:22 PM (L2ZTs)

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

Ummmm....that wasn't me.

Posted by: JT at June 13, 2021 03:23 PM (arJlL)

57 Eggplant NEVER loses its Styrofoam texture when I bake it according to recipes. So, I sautee it in a pan first until it softens and the color changes from white to gray.

Posted by: Buck Throckmorton at June 13, 2021 03:23 PM (d9Cw3)

58 >>Mise en place means acres of tiny dirty dishes per meal...chop and drop means one cutting board...

Eh, for home cooking I minimize dishes (i.e., not like a cooking show where they have each spice waiting in a tiny bowl), just the idea of having everything ready/handly on the counter so that I'm not desperately looking for something in the cupboard or the right sized measuring spoon.

Posted by: Lizzy at June 13, 2021 03:23 PM (bDqIh)

59 Oh yeah - chop the non-meat first, then the meat - one cutting board is very important coz I also do the dishes

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:23 PM (oEn12)

60 Was Nearly Krilled"

Man swallowed by humpback whale lives to tell the tale
https://tinyurl.com/2wfknbux
Posted by: Job at June 13, 2021 03:20 PM (VPogc)


Now that's a Whale of a Tail.

Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:24 PM (R5lpX)

61 Re cutting boards, it can also be tricky when you're using a food processor.

Posted by: qdpsteve at June 13, 2021 03:24 PM (L2ZTs)

62 Buck, I recently learned to make tortilla soup.

But... I don't trust my ability to cook the chicken *in* the soup, so I just pre-bake it in the oven, tear it apart, then add it to the soup.

Posted by: qdpsteve at June 13, 2021 03:25 PM (L2ZTs)

63 55 Nova, understood. My family can't eat nuts so I have to be careful as well, and I'm a fan of using ready-made crusts myself too.
Posted by: qdpsteve at June 13, 2021 03:22 PM (L2ZTs)

They are a lifesaver...as is sugar cookie pre-made rolls.

A summery version of an ice cream sandwich is to make thick sugar cookies from those rolls and fill them with scoops of sorbet. The Talenti raspberry or strawberry hibiscus flavors are spectacular in that setting...

I'm more a chef, than a baker...so I always think of "where do I get a big payoff in flavor and where do I not" - so I also never make homemade pie dough b/c there's so many my allergy-free options, and the filling is the payoff...

Posted by: Nova local at June 13, 2021 03:26 PM (b1h2x)

64 Re the guy swallowed, let me guess:

the Chinese saved him after it killed the whale? ;-)

Posted by: qdpsteve at June 13, 2021 03:26 PM (L2ZTs)

65 Nova, mmmm, I'll have to try that. Thanks!

Also I've been craving some spumoni as of late.

Posted by: qdpsteve at June 13, 2021 03:26 PM (L2ZTs)

66 Was Nearly Krilled"

Man swallowed by humpback whale lives to tell the tale
https://tinyurl.com/2wfknbux
Posted by: Job at June 13, 2021 03:20 PM (VPogc)


Was his name Jonah?

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:26 PM (oEn12)

67 Tonight is Turkey moussaka with spaghetti squash.

Posted by: San Franpsycho at June 13, 2021 03:27 PM (EZebt)

68 59 Oh yeah - chop the non-meat first, then the meat - one cutting board is very important coz I also do the dishes
Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:23 PM (oEn12)

Yeah, me too - making sure everything fits in one dishwasher with a family of 6 each day is important. It's why we have paper plates and cups...

Posted by: Nova local at June 13, 2021 03:28 PM (b1h2x)

69 Starting to get the local summer produce here in New England. Asparagus! Early lettuce. Hothouse tomatoes.

I'm waiting for the corn to grow.

Posted by: Trimegistus at June 13, 2021 03:28 PM (QZxDR)

70 that chicken looks pretty damn good to me.

Posted by: lowandslow at June 13, 2021 03:16 PM (4thlk)

Flattery will get you everything around here!

Posted by: CharlieBrown'sDildo at June 13, 2021 03:28 PM (Q9lwr)

71 Back when I was a kid, *mumbldy* years ago, when flank steak was cheap, Mom put some in teriyaki to marinate for the afternoon. Well, shit came up for the next few days and finally after 4 days, mom and dad put it on a hot barbie. She was worried it would be bad, but we did not waste anything. It was delish. So, that's how I do it now. Rarely since its too fkn expensive.

Posted by: Infidel at June 13, 2021 03:28 PM (E0OEG)

72 Afternoon Horde. Another excellent FT. I need that chicken in my life.

Been a busy week. Back in the office after 14 months, so more of a lurker these days. But, its a great Sunday evening and I have a bourbon in hand.

Laissez les bons temps rouler....

Posted by: Jak Sucio at June 13, 2021 03:29 PM (jvt6t)

73 Admittedly I cook to live , not live to cook. I'd eat out for every meal if it wasn't financially stupid. That said I appreciate those who cook. It's an art.

Posted by: Just a side note at June 13, 2021 03:29 PM (2DOZq)

74 Infidel, sounds de-lish.

Frustrating that all the decent steak cuts are too expensive to buy now. I think I'm gonna have to get used to getting tri-tip steaks and salting/marinating a lot.

Posted by: qdpsteve at June 13, 2021 03:30 PM (L2ZTs)

75 67 Tonight is Turkey moussaka with spaghetti squash.
Posted by: San Franpsycho at June 13, 2021 03:27 PM (EZebt)

Nice!

Posted by: Nova local at June 13, 2021 03:30 PM (b1h2x)

76 Foods A young NYCpsycho discovered in Alabama

BBQ
Cheese grits
Raisin toast
Blackberry jam
Collard greens
Hoppin John

Posted by: San Franpsycho at June 13, 2021 03:31 PM (EZebt)

77 It's an old fashioned Cobb Salad tonight with marinated grilled chicken breast, sliced, and slices from a fresh baguette.

Posted by: Jak Sucio at June 13, 2021 03:31 PM (jvt6t)

78 71 Back when I was a kid, *mumbldy* years ago, when flank steak was cheap, Mom put some in teriyaki to marinate for the afternoon. Well, shit came up for the next few days and finally after 4 days, mom and dad put it on a hot barbie. She was worried it would be bad, but we did not waste anything. It was delish. So, that's how I do it now. Rarely since its too fkn expensive.
Posted by: Infidel at June 13, 2021 03:28 PM (E0OEG)

Love Asian flavors with beef - I'll be over!

Posted by: Nova local at June 13, 2021 03:31 PM (b1h2x)

79 A lot of people don't know, one of Paris France's most popular restaurants is a Texas BBQ place called the Beast.

Posted by: qdpsteve at June 13, 2021 03:32 PM (L2ZTs)

80 Another vote for mise en place, Lizzy and CBD style. Have everything out is the first principle. Then use common sense to decide if you need to prep individual ingredients. Group them if you can.

If you are envisioning TV cooking shows where each ingredient is prepped and sitting in its very own glass bowl, then yes, that seems wasteful and inefficient.

Posted by: Art Rondelet of Malmsey at June 13, 2021 03:33 PM (fTtFy)

81 In RE: to the flank steak, it was dirt cheap until fajitas were "discovered". I make enchiladas with some marinated and tenderized flank stank with frijoles y arroz.......can't be beat.

Posted by: Jak Sucio at June 13, 2021 03:33 PM (jvt6t)

82 Foods A young NYCpsycho discovered in Alabama

**

If you ever get the chance, order fried chicken at a gas station. The fried chicken livers are great at those places, too. And get them with the potato wedges.

If you order two potato wedges they'll give you two, same with the chicken and everything else. What you want to do is say "Can I have $2 worth of ________" and they'll fill the bag halfway up and write $2 on the outside in permanent marker.

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:33 PM (XTk1T)

83 I just managed to put peanut butter on a toasted bagel.

Well it IS food, so it counts.

Posted by: Dave in Fla at June 13, 2021 03:34 PM (5p7BC)

84 73 Admittedly I cook to live , not live to cook. I'd eat out for every meal if it wasn't financially stupid. That said I appreciate those who cook. It's an art.
Posted by: Just a side note at June 13, 2021 03:29 PM (2DOZq)

So, a rustic cook then...nothing wrong with making it tasty for yourself!

My youngest today got cheddar goldfish and put mayo on his plate for a dip for his lunch "snack" (my kids get one "unhealthy" thing for lunch of their choice)...after seeing it, I asked "seriously, you're adding fat on fat" and he said it's the tastiest thing ever. And today, I was thankful my allergies prevented me from trying it.

Posted by: Nova local at June 13, 2021 03:34 PM (b1h2x)

85 Last night I did brussel sprouts in a butter honey garlic sauce, cooked in the oven while I was grilling the steaks. It was pretty good. But next time, I'll take them from the oven and see if I can char then up a little in a skillet on the stove.

Posted by: That Guy What Always Says Yeah Buddy TM at June 13, 2021 03:34 PM (R5lpX)

86 77 It's an old fashioned Cobb Salad tonight with marinated grilled chicken breast, sliced, and slices from a fresh baguette.
Posted by: Jak Sucio at June 13, 2021 03:31 PM (jvt6t)

I need to put that on my summer menu, sans the cheese...

Posted by: Nova local at June 13, 2021 03:34 PM (b1h2x)

87 Posted by: San Franpsycho at June 13, 2021 03:31 PM (EZebt)

For the collards, you have to have a jar of Sport Pepper sauce to apply. Bon appetit....

Posted by: Jak Sucio at June 13, 2021 03:35 PM (jvt6t)

88
If you ever get the chance, order fried chicken at a gas station.

==

Cast iron stomach, eh?

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:35 PM (oEn12)

89 I need to put that on my summer menu, sans the cheese...
Posted by: Nova local at June 13, 2021 03:34 PM (b1h2x)

When the temps start rising, it's nice to have a "cold" meal occasionally.

Posted by: Jak Sucio at June 13, 2021 03:35 PM (jvt6t)

90 Caprese salad up top? I believe I'm growing heirloom tomatoes that look just like those.

Posted by: dartist at June 13, 2021 03:36 PM (+ya+t)

91 My father used to make Swiss Steak in the electric skillet. Is round steak the same as flank steak?

Posted by: Just a side note at June 13, 2021 03:36 PM (2DOZq)

92 I disagree that mise en place is that important for the home cook...subscribing more to a Rachel Ray philosophy, you just need to pull out the products and then "chop and drop" in the order they cook, so onions always 1st...you can control heat if you're too slow or too fast in your chops...

Posted by: Nova local at June 13, 2021 03:16 PM (b1h2x)
===
This is the road to Perdition.

Posted by: San Franpsycho at June 13, 2021 03:36 PM (EZebt)

93
One of the kiddos was in town recently for a few days and wanted to cook while here.

For vegetables they used recipes from a cookbook titled, "Six Seasons".

Every single one was delicious. Lotsa variations. Ima get that book.

Check it out.

Posted by: naturalfake at June 13, 2021 03:37 PM (dWwl8)

94 I think I'll try my hand at a Negroni. I've got to use that Campari.

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:37 PM (cSyAR)

95 When the temps start rising, it's nice to have a "cold" meal occasionally.
Posted by: Jak Sucio at June 13, 2021 03:35 PM (jvt6t)

AMEN! I always make chicken salad in the summer for that reason. I also make panzanella the Ina Garten way (with my own touches) - of course, then I still need the "meat" product from my fam, so I tend to make chicken salad and panzanella the same day...

Posted by: Nova local at June 13, 2021 03:38 PM (b1h2x)

96 I've got to use that Campari.

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:37 PM (cSyAR)

I use it as a dye to see whether the toilet tank is leaking into the bowl.

Posted by: CharlieBrown'sDildo at June 13, 2021 03:38 PM (Q9lwr)

97 If you ever get the chance, order fried chicken at a gas station.

==

Cast iron stomach, eh?
Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:35 PM (oEn12)

***

No, just the opposite. Some of the best fried chicken you'll ever eat. And all of it in random podunk nowhere places where the only "fast food" is the gas station next to a Dollar General.

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:38 PM (XTk1T)

98 Posted by: Just a side note at June 13, 2021 03:36 PM (2DOZq)

Negative Ghost Rider. Two different parts of the cow. I know this is going to derail this whole thing, but I used to use round steak for my CFS, but now I use cubed beef. Flank steak, I use for south of the border dishes.

Posted by: Jak Sucio at June 13, 2021 03:39 PM (jvt6t)

99 I use it as a dye to see whether the toilet tank is leaking into the bowl.
Posted by: CharlieBrown'sDildo at June 13, 2021 03:38 PM (Q9lwr)

That would work

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:39 PM (cSyAR)

100 I just had a Dairy Queen milkshake.

Vanilla, large.
I. DRANK. THEIR. MILKSHAKE!

Posted by: DB- just DB at June 13, 2021 03:39 PM (iTXRQ)

101 I have to disagree on the Alabama white sauce enthusiasm. It was okay--mine was made from a Big Bob Gibson recipe--but I didn't burn to use it on anything else or ever make it again. Which is weird because I thought it would really like it based on the recipe.

Posted by: Art Rondelet of Malmsey at June 13, 2021 03:39 PM (fTtFy)

102 Much obliged for the ice cream sandwich recipe, CBD. If we're able to make any of the 4th of July parties, I know what I'm taking!

Posted by: barkingmad59, wandering lurkette at June 13, 2021 03:39 PM (0udfB)

103 Gas stations here just have hotdogs (except for Wawa)

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:40 PM (oEn12)

104
No, just the opposite. Some of the best fried chicken you'll ever eat. And all of it in random podunk nowhere places where the only "fast food" is the gas station next to a Dollar General.
Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:38 PM (XTk1T)

MR is correct. This is known. Also, Hobos gather at these establishments, so it's a win-win.

Posted by: Jak Sucio at June 13, 2021 03:40 PM (jvt6t)

105 also I was out slinging lead, but that's for later.

Posted by: DB- just DB at June 13, 2021 03:40 PM (iTXRQ)

106 103 Gas stations here just have hotdogs (except for Wawa)
Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:40 PM (oEn12)

Sure, but is it a sandwich?

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:41 PM (cSyAR)

107 Growing up in Texas you could buy the entire brisket primal for about ten bucks. The whole reason BBQ started was to make cheats cuts of meat edible. It's just obscenely expensive now.

Posted by: Duke Lowell at June 13, 2021 03:41 PM (kTF2Z)

108 Only thing so far from garden is oregano, 2 types basil and chives, but getting some of each for salads. Starting to see a few tomatoes, peppers but it's going to be some time yet, and first hot peppers never ripen for me.

Posted by: Skip at June 13, 2021 03:41 PM (Cxk7w)

109 Posted by: Nova local at June 13, 2021 03:38 PM (b1h2x)

Still perfecting my gazpacho recipe to accompany the salad.

Posted by: Jak Sucio at June 13, 2021 03:41 PM (jvt6t)

110 I think once you learn to use a knife and to not burn everything, cooking is like reading your new lawn mower manual. Follow it and you'll usually be ok. Good tools make a difference too.

Posted by: dartist at June 13, 2021 03:41 PM (+ya+t)

111 It was okay--mine was made from a Big Bob Gibson
recipe--

Posted by: Art Rondelet of Malmsey at June 13, 2021 03:39 PM (fTtFy)

Chacun a son gout! I loved it...of course it may have been my perfect cooking technique...

Posted by: CharlieBrown'sDildo at June 13, 2021 03:42 PM (Q9lwr)

112 107 Growing up in Texas you could buy the entire brisket primal for about ten bucks. The whole reason BBQ started was to make cheats cuts of meat edible. It's just obscenely expensive now.
Posted by: Duke Lowell at June 13, 2021 03:41 PM (kTF2Z)

Right? Remember when 18 pound briskets were like 7.99??

Flank steak - .49 cents a pound.......

Posted by: Jak Sucio at June 13, 2021 03:42 PM (jvt6t)

113 Hot Dogs have to be a sandwich

Posted by: Skip at June 13, 2021 03:42 PM (Cxk7w)

114 Addendum:

I'm not talking about the gas stations where they have a sign up advertising whatever the gas station chicken chains are (I can see it in my mind but can't recall the name).

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:43 PM (XTk1T)

115 Mom had to be a penny pincher. She learned from her mom when they lived in NM flat enchiladas. Red sauce only. If it was fancy, an egg on top.


I managed to cobble together some spiced up smothered Hatch's green chile chicken enchiladas. Poached spiced chicken then shred. Jack cheese.

Posted by: Infidel at June 13, 2021 03:43 PM (E0OEG)

116 What you want to do is say "Can I have $2 worth of ________" and they'll fill the bag halfway up and write $2 on the outside in permanent marker.
Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:33 PM (XTk1T)

===
$2 Bag o' mac n' cheese Yum!

Posted by: San Franpsycho at June 13, 2021 03:43 PM (EZebt)

117 tuna macaroni salad is my favorite cold dish.

I make the tuna fish as I normally would with mayo, onions and chopped sweet pickles and mix it with elbow macaroni that has been cooked and then chilled in the fridge.

Posted by: Just a side note at June 13, 2021 03:43 PM (2DOZq)

118 101 I have to disagree on the Alabama white sauce enthusiasm. It was okay--mine was made from a Big Bob Gibson recipe--but I didn't burn to use it on anything else or ever make it again. Which is weird because I thought it would really like it based on the recipe.
Posted by: Art Rondelet of Malmsey at June 13, 2021 03:39 PM (fTtFy)

It is also my least-favorite BBQ style - it falls in the "okay, but not worth the calories" and "there are many WAY better BBQ styles" sauce for me.

That said, everyone should try it once...

Posted by: Nova local at June 13, 2021 03:43 PM (b1h2x)

119 Beef clods will always be (relatively) cheap. Smoke them low and slow, and pull. Delicious!

Posted by: Duncanthrax at June 13, 2021 03:43 PM (DMUuz)

120
Back when I was a kid, *mumbldy* years ago, when flank steak was cheap,
Mom put some in teriyaki to marinate for the afternoon. Well, shit came
up for the next few days and finally after 4 days, mom and dad put it
on a hot barbie. She was worried it would be bad, but we did not waste
anything. It was delish. So, that's how I do it now. Rarely since its
too fkn expensive.

Posted by: Infidel at June 13, 2021 03:28 PM (E0OEG)
++++I remember reading about the days leading up to the Lizzie Bordon axe murders. It was in the middle of a stiffling heat wave in August. The family had been eating the same mutton stew going on 8 days. The pot just sat on the back burner of a wood stove all that time and being reheated over and over. I can almost see what that might do to your temper.

Posted by: washrivergal at June 13, 2021 03:43 PM (d7+p1)

121 Still perfecting my gazpacho recipe to accompany the salad.
Posted by: Jak Sucio at June 13, 2021 03:41 PM (jvt6t)

Super yum!

Posted by: Nova local at June 13, 2021 03:44 PM (b1h2x)

122
113 Hot Dogs have to be a sandwich
Posted by: Skip at June 13, 2021 03:42 PM (Cxk7w)


Will someone call Jonah's old lady and let her know he's drunk and wondering around outside with no pants on?

Posted by: Jak Sucio at June 13, 2021 03:44 PM (jvt6t)

123 Gas station fried chicken reminds me:

7-Eleven now has "chicken" wings. 10 for a buck. Uh, no thanks...

Posted by: qdpsteve at June 13, 2021 03:44 PM (L2ZTs)

124 Ugh.
Can you say hangover?

Posted by: nurse ratched at June 13, 2021 03:45 PM (U2p+3)

125 washrivergal, OMG.
Also try being Irish during the potato famine. I'm shocked they didn't all murder each other, after murdering every last Brit on the island.

Posted by: qdpsteve at June 13, 2021 03:45 PM (L2ZTs)

126 124 Ugh.
Can you say hangover?
Posted by: nurse ratched at June 13, 2021 03:45 PM (U2p+3)

The things well earned, we will treasure longer.

Posted by: Jak Sucio at June 13, 2021 03:46 PM (jvt6t)

127 I have to disagree on the Alabama white sauce enthusiasm. It was okay--mine was made from a Big Bob Gibson recipe--but I didn't burn to use it on anything else or ever make it again. Which is weird because I thought it would really like it based on the recipe.
Posted by: Art Rondelet of Malmsey at June 13, 2021 03:39 PM (fTtFy)

***

It should mainly be used on poultry, although I know some people add it to pork sandwiches. Which is fine if that's what you like, eat what tastes good. But it's for poultry, even though people call it a BBQ sauce.

The trick is to make it and let it sit in the refrigerator for at least a day (three ideally) because it improves with age.

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:46 PM (XTk1T)

128 The colonel started Kentucky Fried Chicken out of his gas station.

Posted by: Just a side note at June 13, 2021 03:47 PM (2DOZq)

129 washrivergal, yikes. Disturbing. Sorta like the bacon grease on the counter for years. I keep it in the fridge.

Posted by: Infidel at June 13, 2021 03:47 PM (E0OEG)

130 128 The colonel started Kentucky Fried Chicken out of his gas station.
Posted by: Just a side note at June 13, 2021 03:47 PM (2DOZq)

Valid.

Posted by: Jak Sucio at June 13, 2021 03:47 PM (jvt6t)

131 I've mentioned it before, but the white sauce is so ubiquitous at the Alabama/Tennessee line that I can't imagine anyone using a recipe. Everyone just knows how to make it.

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:48 PM (XTk1T)

132 Having an early cocktail. Gingered pear martini. Just yummy.

Posted by: Tuna at June 13, 2021 03:48 PM (gLRfa)

133 I keep it in the fridge.
Posted by: Infidel at June 13, 2021 03:47 PM (E0OEG)

I have found that when I keep it on the counter, we always have wonderful political debates. That's when I know to change it out.

Posted by: Jak Sucio at June 13, 2021 03:48 PM (jvt6t)

134 Sure, but is it a sandwich?
Posted by: Brother Northernlurker

Not for me - the bread is just a holder for the hotdog, mustard, & mayo

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:49 PM (oEn12)

135 It's worth having at Thanksgiving for people to try with the turkey BTW.

I still pour some over the dressing, too, just like when I was a little kid.

Posted by: Moron Robbie - Biden loves young people at June 13, 2021 03:49 PM (XTk1T)

136 I have to disagree on the Alabama white sauce enthusiasm. It was okay--mine was made from a Big Bob Gibson recipe--but I didn't burn to use it on anything else or ever make it again. Which is weird because I thought it would really like it based on the recipe.
Posted by: Art Rondelet of Malmsey at June 13, 2021 03:39 PM (fTtFy)
It is also my least-favorite BBQ style - it falls in the "okay, but not worth the calories" and "there are many WAY better BBQ styles" sauce for me.
That said, everyone should try it once...
Posted by: Nova local at June 13, 2021 03:43 PM (b1h2x)


I guess I've been half-assing Alabama White Sauce for a while.
One of the things I discovered while in Japan is that they use mayo in lots of their cooking.
So, I started on occasion using Kewpie Mayo (the absolute best mayo in the entire world) as a binder for rubs and sauces when grilling chicken.
Works very nicely and adds extra flava!
Japanese Kewpie is the best mayo of all time. So, check it out if you've never used it.
Costco started carrying Kewpie but it's an American made version. Close in flavor but not quite as good.

Posted by: naturalfake at June 13, 2021 03:49 PM (dWwl8)

137 >>The pot just sat on the back burner of a wood stove all that time and being reheated over and over. I can almost see what that might do to your temper.

Posted by: Lizzy at June 13, 2021 03:50 PM (bDqIh)

138 Love that WaWa roller dog.

Posted by: San Franpsycho at June 13, 2021 03:50 PM (EZebt)

139 One thing I have to try is using sour cream instead of mayo for stuff like tuna salad

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:50 PM (oEn12)

140 I'm making a fresh Makers......anyone need anything while I'm up?

Posted by: Jak Sucio at June 13, 2021 03:51 PM (jvt6t)

141 I broiled two sirloin strips last night. Saved one and had a steak sandwich today on Hawaiian Sweet bread. I think I'll order Chinese takeout for dinner.

Posted by: Just a side note at June 13, 2021 03:51 PM (2DOZq)

142 Costco started carrying Kewpie but it's an American made version. Close in flavor but not quite as good.
Posted by: naturalfake at June 13, 2021 03:49 PM (dWwl

HMart has a few versions of Japanese mayo - I've been a Hellman's snob for life (after my Oma used Miracle Whip - and that's just not mayo), so I haven't tried any of them...yet...

Posted by: Nova local at June 13, 2021 03:51 PM (b1h2x)

143 140 I'm making a fresh Makers......anyone need anything while I'm up?
Posted by: Jak Sucio

Decaf iced coffee with lots of cream please

Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:52 PM (oEn12)

144 I think I'll order Chinese takeout for dinner.
Posted by: Just a side note


"Splendid choice!" - Dr Fauci

Posted by: qdpsteve at June 13, 2021 03:52 PM (L2ZTs)

145 Decaf iced coffee with lots of cream please
Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:52 PM (oEn12)

*pours through USP port*

Well shit.

Posted by: Jak Sucio at June 13, 2021 03:53 PM (jvt6t)

146 I bought one of those clay pot Romertopf's from posts last week. Cool but a bit pricey. Haven't tried it yet but I'm thinking Cornish hens would work.

Posted by: dartist at June 13, 2021 03:53 PM (+ya+t)

147 139 One thing I have to try is using sour cream instead of mayo for stuff like tuna salad
Posted by: vmom stabby stabby stabby stabamillion at June 13, 2021 03:50 PM (oEn12)

Nah, you really don't - just like when it was the trend to sub in yogurt for sour cream, and everything was no better, and usually worse...

Posted by: Nova local at June 13, 2021 03:53 PM (b1h2x)

148 Hmm... White sauce made with foreign Mayonnaise...

Posted by: Moron Robbie is a bridge at June 13, 2021 03:53 PM (C7JhU)

149 Alabama white sauce. So racist, so good.

Nectar of the gods

Posted by: AlaBAMA at June 13, 2021 03:53 PM (4fSQf)

150 141 I broiled two sirloin strips last night. Saved one and had a steak sandwich today on Hawaiian Sweet bread. I think I'll order Chinese takeout for dinner.
Posted by: Just a side note at June 13, 2021 03:51 PM (2DOZq)

DO NOT get the #32....

Posted by: Jak Sucio at June 13, 2021 03:53 PM (jvt6t)

151 What's special about Japanese mayo? Is it higher tech and more compact than American mayo?

Posted by: qdpsteve at June 13, 2021 03:54 PM (L2ZTs)

152 >>I bought one of those clay pot Romertopf's from posts last week. Cool but a bit pricey. Haven't tried it yet but I'm thinking Cornish hens would work.


You'll love it! We use ours all winter.

Posted by: Lizzy at June 13, 2021 03:55 PM (bDqIh)

153 142 Costco started carrying Kewpie but it's an American made version. Close in flavor but not quite as good.
Posted by: naturalfake at June 13, 2021 03:49 PM (dWwl

HMart has a few versions of Japanese mayo - I've been a Hellman's snob for life (after my Oma used Miracle Whip - and that's just not mayo), so I haven't tried any of them...yet...
Posted by: Nova local at June 13, 2021 03:51 PM (b1h2x)

Blue Plate mayo out of New Orleans.

Posted by: Jak Sucio at June 13, 2021 03:55 PM (jvt6t)

154 naturalfake, my brother uses some kind of fancy mayo to coat bluefish before broiling them (bluefish can be kind of "fishy", so I generally don't like it) and it's delicious. I'll have to ask him the next time the lazy bastard catches one.

Posted by: Lincolntf at June 13, 2021 03:55 PM (l14X/)

155 I love shrimp salad like my mom made it in the 70's. She did shrimp, celery, elbow macaroni, Hellmann's mayo, black pepper. That's it. My ratio is 4 pounds of medium shrimp with one 16 oz. box of elbows. Nice and shrimpy. Tastes even better the next day. The only change I made is to add stuffed green olives cut in half and sprinkle it with Old Bay once it's on my plate.

I make this a lot in the summer and also on Good Friday.

Posted by: JuJuBee at June 13, 2021 03:55 PM (mNhhD)

156 151 What's special about Japanese mayo? Is it higher tech and more compact than American mayo?
Posted by: qdpsteve at June 13, 2021 03:54 PM (L2ZTs)

About $5...

Seriously, it's egg and vinegar - Japanese tends to use rice vinegar and egg yolks. American tends to use distilled vinegar and whole egg.

Posted by: Nova local at June 13, 2021 03:55 PM (b1h2x)

157 Speaking of Boil-In-Da-Bag, I tried "Kevin's Natural Foods" which has different chicken entrees and veggies entree/sides all paleo friendly. He uses that boil in da bag thing to lock in the flavor and all you have to do is heat and eat. Like Grandma's chicken feet, it's a treat you heat and eat.

I like Alabama White Sauce.

Oh look, it's martini time! One olive only please.

Posted by: Hairyback Guy at June 13, 2021 03:56 PM (R/m4+)

158 I make this a lot in the summer and also on Good Friday.
Posted by: JuJuBee at June 13, 2021 03:55 PM (mNhhD)

Thanks for the recipe. That sounds delicious. And cool.

Posted by: Jak Sucio at June 13, 2021 03:56 PM (jvt6t)

159 Ah a food thread. Mrs Nevergiveup Orders in

Posted by: Nevergiveup at June 13, 2021 03:56 PM (Irn0L)

160 Posted by: JuJuBee at June 13, 2021 03:55 PM (mNhhD)

That sounds good too. And you're right that it tastes better the next day if it's like my Tuna Macaroni salad.

Posted by: Just a side note at June 13, 2021 03:57 PM (2DOZq)

161 You'll love it! We use ours all winter.
-------------
What do you like to cook in yours? Not a lot of recipes online.

Posted by: dartist at June 13, 2021 03:57 PM (+ya+t)

162 Ugh.
Can you say hangover?
Posted by: nurse ratched

Sure can. Gently and quietly.

Posted by: Tonypete at June 13, 2021 03:57 PM (Rvt88)

163 What's special about Japanese mayo? Is it higher tech and more compact than American mayo?
Posted by: qdpsteve at June 13, 2021 03:54 PM (L2ZTs)

That's what Sam the Cooking Guy uses.

Posted by: Brother Northernlurker just another guy at June 13, 2021 03:58 PM (cSyAR)

164 Bone Aperteet, ya'll.

I have a craving for pumpkin ravioli with walnut/sage pesto.

Posted by: Ben Had at June 13, 2021 03:58 PM (j52yr)

165 Gee sundown has already spoken with Bennett...LOL..I think sundown and all the world leaders that seem to "excited" that Netanyahu is no longer Prime Minister are gonna be sorely disappointed

Posted by: Nevergiveup at June 13, 2021 03:59 PM (Irn0L)

166 162 Ugh.
Can you say hangover?
Posted by: nurse ratched

Sure can. Gently and quietly.
Posted by: Tonypete at June 13, 2021 03:57 PM (Rvt8

May I introduce you to my good friend menudo? You'll be drinking again before sunset.

Posted by: Jak Sucio at June 13, 2021 03:59 PM (jvt6t)

167 Bread and Beer brewing simlarities - I've delved into that a little bit.

Fermentation temperature over several days, yeast pitch rate, even the temperature the yeast has been pitched at can alter the flavor of the beer substantially. Usually warmer is not better when it comes to primary fermentation of the beer (legally speaking, the "wort" becomes "beer" as soon as the yeast is pitched)

I think to some degree the temperatures we use to prepare dough before we bake bread are a matter of convenience. Making a poolish and letting the yeast work for up to 24 hours on at least a portion of the dough improves the flavor noticeably, also the color, and the finished loaves also tend to not mold nearly as quickly. Aged dough is a lot better.

I haven't noticed colder temperatures working in my favor for bread making, unless stored in the refrigerator for the bulk rise. It's interesting how different crafts can help us in the way we think about things.

Posted by: Common Tater at June 13, 2021 03:59 PM (Ejylv)

168 i've been making Alabama white sauce for years, ever since i found it in a hole in the wall Q place in Birmingham...

can't have Hellman's/Best Foods or even Dukes anymore, ever since i developed my soy allergy. never did get to try Dukes to see what the fuss was about. the only mayo i've found that is safe for me is from Trader Joe's.

Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 03:59 PM (0kkuk)

169 Nova and Northern, thanks!

Posted by: qdpsteve at June 13, 2021 03:59 PM (L2ZTs)

170 >Can you say hangover?

Posted by: nurse ratched at June 13, 2021 03:45 PM (U2p+3)

HANGOVER!

Posted by: CharlieBrown'sDildo at June 13, 2021 04:00 PM (Q9lwr)

171 "One thing I have to try is using sour cream instead of mayo for stuff like tuna salad "

I've always used Miracle Whip. Will have to try the sour cream though.

Posted by: Tuna at June 13, 2021 04:00 PM (gLRfa)

172 I have a craving for pumpkin ravioli with walnut/sage pesto.
Posted by: Ben Had at June 13, 2021 03:58 PM (j52yr)

Nice. We love the butternut squash ravioli with a light sauce. Dee-Lish.

Howdy Ben Had!

Posted by: Jak Sucio at June 13, 2021 04:00 PM (jvt6t)

173 Alabama whites Sauce is good, but that California white sauce... Mmm mm mmm IYKWIMAITTYD

Posted by: George W. Bush at June 13, 2021 04:01 PM (pIj7u)

174 We just use the recipes in the little booklet it comes with -- basically, a decent-sizd piece of meat or smallish chicken (we have the small pot), and then veggies such as yukon potatoes, carrots, onions (cut in 2" or so size pieces) tossed in a little bit of oil and herbs, salt and pepper. It will make something like a cheap pork butt come out tender and delicious.

Posted by: Lizzy at June 13, 2021 04:01 PM (bDqIh)

175 My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly

Posted by: Nevergiveup at June 13, 2021 04:02 PM (Irn0L)

176 That chicken with AlaBAMA white sauce looks amazing!

Posted by: Ladyl at June 13, 2021 04:02 PM (TdMsT)

177 Gee sundown has already spoken with Bennett...LOL..I think sundown and all the world leaders that seem to "excited" that Netanyahu is no longer Prime Minister are gonna be sorely disappointed
Posted by: Nevergiveup at June 13, 2021 03:59 PM (Irn0L)

===
Bennett is one of them and will do what he is told just like Biden.

Posted by: San Franpsycho at June 13, 2021 04:02 PM (EZebt)

178 173 Alabama whites Sauce is good, but that California white sauce... Mmm mm mmm IYKWIMAITTYD
Posted by: George W. Bush at June 13, 2021 04:01 PM (pIj7u)

Who let this asshole out of his "art" studio??

Posted by: Jak Sucio at June 13, 2021 04:02 PM (jvt6t)

179 "My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly"

Sounds like my mother

Posted by: Tuna at June 13, 2021 04:02 PM (gLRfa)

180 My entire adult life I was use to cooking for a family with Marine Company sized appetites. So, I had to really watch the pennies and use plenty of pasta, potatoes and rice to stretch the food budget.

My babies are now all grown and have flown the nest. A few years ago I started to buy much better grades of seasonings (read - more expensive).

Wow! I had been using crap for decades - what a difference. Same recipes - completely different flavors.

I'm so ashamed. . . .

Posted by: Tonypete at June 13, 2021 04:02 PM (Rvt88)

181
I have a craving for pumpkin ravioli with walnut/sage pesto.
Posted by: Ben Had at June 13, 2021 03:58 PM (j52yr)


That sounds wonderful.

Posted by: Ladyl at June 13, 2021 04:03 PM (TdMsT)

182 Bennett is one of them and will do what he is told just like Biden.
Posted by: San Franpsycho at June 13, 2021 04:02 PM (EZebt)

No he really is not. In some way he is as right wing or more than Netanyahu. The only difference you might see is in tone

Posted by: Nevergiveup at June 13, 2021 04:03 PM (Irn0L)

183 I never liked you.

Posted by: nurse ratched at June 13, 2021 04:03 PM (U2p+3)

184 179 "My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly"


You haven't seen the meme with the guy throwing his plate into the kitchen from the dining room table? Enlightening.

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

185 Hi Jak, as soon as I can email out again, I'd like to run a couple of the MoMe selections by you.

Posted by: Ben Had at June 13, 2021 04:04 PM (j52yr)

186 162 Ugh.
Can you say hangover?
----

Cats stomping! Blades of grass growing!

Stop!! Ow..!!!

Well I woke up Sunday Morning, with no way to hold my head, that didn't hurt.

And the beer I had for breakfast, wasn't bad, so I had one more for dessert...

Posted by: Common Tater at June 13, 2021 04:05 PM (Ejylv)

187 Ah a food thread. Mrs Nevergiveup Orders in
Posted by: Nevergiveup at June 13, 2021 03:56 PM (Irn0L)
===
Is that better or worse than the chow line?

Posted by: San Franpsycho at June 13, 2021 04:05 PM (EZebt)

188 Posted by: Ben Had at June 13, 2021 04:04 PM (j52yr)

*thumbs up*

Posted by: Jak Sucio at June 13, 2021 04:05 PM (jvt6t)

189 Making creamy lemon chicken in the crock pot. Smells wonderful.

Posted by: Infidel at June 13, 2021 04:06 PM (E0OEG)

190 Wife is making French Onion Soup Meatballs over noodles, which all sounds odd but is ludicrously delicious.

Posted by: Thomas Bender at June 13, 2021 04:06 PM (3jp9k)

191 naturalfake, my brother uses some kind of fancy mayo to coat bluefish before broiling them (bluefish can be kind of "fishy", so I generally don't like it) and it's delicious. I'll have to ask him the next time the lazy bastard catches one.
Posted by: Lincolntf at June 13, 2021 03:55 PM (l14X/)


Yeah, find out. I'd be interested in knowing what he does.

The secret to cooking bluefish, i've found is cutting off the tail and letting them bleed out immediately when you catch them.

Then they don't taste very fishy at all. Esp if grilled over charcoal.

Yum.

Posted by: naturalfake at June 13, 2021 04:06 PM (dWwl8)

192 Ah a food thread. Mrs Nevergiveup Orders in
Posted by: Nevergiveup at June 13, 2021 03:56 PM (Irn0L)
===
Is that better or worse than the chow line?
Posted by: San Franpsycho at June 13, 2021 04:05 PM (EZebt)

Depends on which chow line and the company

Posted by: Nevergiveup at June 13, 2021 04:06 PM (Irn0L)

193 179 "My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly"

Sounds like my mother
Posted by: Tuna

"You'll eat it and like it!"

-- Dad

Miss that crazy man.

Posted by: Tonypete at June 13, 2021 04:06 PM (Rvt88)

194 183 I never liked you.
Posted by: nurse ratched at June 13, 2021 04:03 PM (U2p+3)

*incoming*

Posted by: Jak Sucio at June 13, 2021 04:06 PM (jvt6t)

195 Take a rib eye steak. Grind a generous amount of sea salt on both sides. Let it sit at room temp for 4 hours and prepare your normal way. You can thank me later.

Posted by: Mister Scott (formerly GWS) at June 13, 2021 04:06 PM (JUOKG)

196 can't have Hellman's/Best Foods or even Dukes anymore, ever since i developed my soy allergy. never did get to try Dukes to see what the fuss was about. the only mayo i've found that is safe for me is from Trader Joe's.
Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 03:59 PM (0kkuk)

Soy allergies suck! It's in everything thanks to soy lecithin...my friend tells me this all the time b/c one of her kids is allergic to soy. This is the friend who never takes her kids out to eat.

Posted by: Nova local at June 13, 2021 04:06 PM (b1h2x)

197 Ladyl, how was the pool?

Posted by: Ben Had at June 13, 2021 04:07 PM (j52yr)

198 Wife is making French Onion Soup Meatballs over noodles,

*

We use that in hamburger patties occasionally and it is very good.

Posted by: Moron Robbie is a bridge at June 13, 2021 04:07 PM (C7JhU)

199 Yeah, find out. I'd be interested in knowing what he does.



The secret to cooking bluefish, i've found is cutting off the tail and letting them bleed out immediately when you catch them.



Then they don't taste very fishy at all. Esp if grilled over charcoal.




Brine it for 24-48 hours. Change the water at least once and it will be the best fish you ever had without having to add all of that stuff to it.

Posted by: Mister Scott (formerly GWS) at June 13, 2021 04:08 PM (JUOKG)

200 175 My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly
Posted by: Nevergiveup at June 13, 2021 04:02 PM (Irn0L)

Ah, the perfect dinner guest!

Posted by: Nova local at June 13, 2021 04:08 PM (b1h2x)

201 No he really is not. In some way he is as right wing or more than Netanyahu. The only difference you might see is in tone
Posted by: Nevergiveup at June 13, 2021 04:03 PM (Irn0L)

===
I expect a lot more violence.

Posted by: San Franpsycho at June 13, 2021 04:09 PM (EZebt)

202 We just use the recipes in the little booklet it comes with -- basically, a decent-sizd piece of meat or smallish chicken (we have the small pot), and then veggies such as yukon potatoes, carrots, onions (cut in 2" or so size pieces) tossed in a little bit of oil and herbs, salt and pepper. It will make something like a cheap pork butt come out tender and delicious.
---------
Just looked at the booklet now, thanks. I'll be trying it out soon. I bought the small one too.

Posted by: dartist at June 13, 2021 04:09 PM (+ya+t)

203 "You'll eat it and like it!"

-- Dad

Miss that crazy man.
Posted by: Tonypete "

"You'll eat or sit there until you do and let me tell you that if you don't like it now you'll like it less when it's cold." LOL

Posted by: Tuna at June 13, 2021 04:09 PM (gLRfa)

204 Mom's motto for any meal was eat or go hungry.

Posted by: Infidel at June 13, 2021 04:09 PM (E0OEG)

205 My mother brought me up right, basically I eat what ever is put in front of me and like it. Mostly

Posted by: Nevergiveup at June 13, 2021 04:02 PM (Irn0L)

++++My mother did not insist that we eat what we did not like. However, she did not ever offer alternatives. My Norwegian grandmother, on the other hand, would not allow you to leave the table unless you ate every bite. That made for some very long sessions at meal time as a toddler, when my taste palette was limited in scope.

Posted by: washrivergal at June 13, 2021 04:09 PM (d7+p1)

206 ===
I expect a lot more violence.
Posted by: San Franpsycho at June 13, 2021 04:09 PM (EZebt)



That would be very unfortunate and a poor reflection upon Israel

Posted by: Nevergiveup at June 13, 2021 04:10 PM (Irn0L)

207 It's said beer is liquid bread

Posted by: Skip at June 13, 2021 04:10 PM (Cxk7w)

208 @198
Yeah it's very good, wife is on a noodle kick, best thing so far is her baked flounder Florentine with noodles.

Posted by: Thomas Bender at June 13, 2021 04:10 PM (3jp9k)

209 It's said beer is liquid bread
Posted by: Skip at June 13, 2021 04:10 PM (Cxk7w)

Well yes and Bread butter and water are always a satisfactory substitute for a real crappy meal

Posted by: Nevergiveup at June 13, 2021 04:11 PM (Irn0L)

210 The food halls in all major Japanese department stores are usually great. Not all are overpriced, the food isn't old, and if you know what to look for you'll get stuff just as good as from the small shop in the 'hood (which, sadly but inevitably, are declining in number).

White sauce. Sounds good, gotta try it.

Posted by: rhomboid at June 13, 2021 04:11 PM (OTzUX)

211 189 Making creamy lemon chicken in the crock pot. Smells wonderful.
Posted by: Infidel at June 13, 2021 04:06 PM (E0OEG)

Yummy. I used my crockpot, too, so I could take the kids swimming...HMart's thin Korean marinated boneless pork butt with tons of veg "stew" over rice. Veg was "empty out the veg drawer time", so it was 2 Vidalia onions, 6 green onions, 3 stalks of celery, 2 green peppers, 2 cloves of ginger, minced garlic, and 1/2 bag of baby carrots blitzed with the ginger in the food processor. Came out just right...

Posted by: Nova local at June 13, 2021 04:12 PM (b1h2x)

212 best thing so far is her baked flounder Florentine with noodles.
Posted by: Thomas Bender at June 13, 2021 04:10 PM (3jp9k)



That sounds right up my alley

Posted by: Nevergiveup at June 13, 2021 04:12 PM (Irn0L)

213 Well yes and Bread butter and water are always a satisfactory substitute for a real crappy meal
Posted by: Nevergiveup

Or your 1st, 2nd and 3rd choice after you've been awarded 14 days in the brig back in the day.

Posted by: Tonypete at June 13, 2021 04:12 PM (Rvt88)

214 190 Wife is making French Onion Soup Meatballs over noodles, which all sounds odd but is ludicrously delicious.
Posted by: Thomas Bender at June 13, 2021 04:06 PM (3jp9k)

Not odd - it's like a strogonoff with onion instead of mushrooms, right?

Posted by: Nova local at June 13, 2021 04:13 PM (b1h2x)

215 "My mother did not insist that we eat what we did not like"

I had Depression era parents. No excuses for not eating what mom served which was almost always excellent. I could never bring myself to like peas or liver though.

Posted by: Tuna at June 13, 2021 04:13 PM (gLRfa)

216 "That would be very unfortunate and a poor reflection upon Israel"

Most certainly. LOL

Posted by: Tuna at June 13, 2021 04:14 PM (gLRfa)

217 I could never bring myself to like peas or liver though.
Posted by: Tuna at June 13, 2021 04:13 PM (gLRfa)

"Like" has nothing to do with it LOL

Posted by: Nevergiveup at June 13, 2021 04:14 PM (Irn0L)

218 I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years. No parent should have to wait 2 years to see her kid. #twodays.

Posted by: Jewells45 at June 13, 2021 04:15 PM (nxdel)

219 I was raised that way too the one time they relented was when dad made beef liver and onions. I won that one battle of wills.

Posted by: San Franpsycho at June 13, 2021 04:15 PM (EZebt)

220 I had Depression era parents. No excuses for not eating what mom served which was almost always excellent. I could never bring myself to like peas or liver though.
Posted by: Tuna

Exactly this. Although I do love split pea soup. It's just too hard to find ham hocks anymore. The used to be cheap too.

Posted by: Infidel at June 13, 2021 04:15 PM (E0OEG)

221 @214
Well, in the 28 plus years my wife has been cooking for the family, French Onion soup meatballs have only been on the menu for the last three months or so.
She's been doing the Indian, Korean thing for the last couple of years.

Posted by: Thomas Bender at June 13, 2021 04:16 PM (3jp9k)

222 I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years. No parent should have to wait 2 years to see her kid. #twodays.
Posted by: Jewells45 at June 13, 2021 04:15 PM (nxdel)

===
Very exciting mazel!

Posted by: San Franpsycho at June 13, 2021 04:17 PM (EZebt)

223 Guess we'll see soon enough, but it's the whole package in Israel that's worrying. Possibly very worrying, due to context.

Iran won the mega-lotto in November, with the US election. Regime was literally rescued by US voters, and/or the collapsed and corrupt election system. They are in the process of collecting their winnings (sanctions are going away, idiot children in power here will renew the disastrous JCPOA, Europe/Russia/China gold rush in Iran will be epic).

Iran and its proxies surely figure the Hamas/Gaza episode as a strategic win, again, especially in context (the US collapsing as a serious regional factor). The Israeli Arab problem shocked, and continues to shock, Israelis, and is a big deal.

In this whole context, plus of course the vicious enmity of the Biden idiots, Bibi departing is potentially a disaster.

Posted by: rhomboid at June 13, 2021 04:17 PM (OTzUX)

224 Yesterday was my daughter's 15th birthday and she requested an ice cream cake. I made both the cake and the ice cream from scratch and it turned out well. Daughter liked it so I'm calling it a win.
Posted by: Duke Lowell at June 13, 2021 03:06 PM (kTF2Z)
----------

You know, it's amazing but I think I'm going to be in your town on my birthday this year! Where do you live again?

Posted by: bluebell - NoVaMoMe on July 24! at June 13, 2021 04:18 PM (wyw4S)

225 221 @214
Well, in the 28 plus years my wife has been cooking for the family, French Onion soup meatballs have only been on the menu for the last three months or so.
She's been doing the Indian, Korean thing for the last couple of years.
Posted by: Thomas Bender at June 13, 2021 04:16 PM (3jp9k)

Novelty is the spice of life! And you can't ever go wrong with Indian and Korean (see my post about dinner tonight above)...

Posted by: Nova local at June 13, 2021 04:18 PM (b1h2x)

226 218 I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years. No parent should have to wait 2 years to see her kid. #twodays.
Posted by: Jewells45 at June 13, 2021 04:15 PM (nxdel)

Very excited for you!

Posted by: Nova local at June 13, 2021 04:18 PM (b1h2x)

227 @212
Yeah, it's really good, the only problem is she never makes enough.

Posted by: Thomas Bender at June 13, 2021 04:19 PM (3jp9k)

228 Soy allergies suck! It's in everything thanks to
soy lecithin...my friend tells me this all the time b/c one of her kids
is allergic to soy. This is the friend who never takes her kids out to
eat.

Posted by: Nova local at June 13, 2021 04:06 PM (b1h2x)

---
Food Protein Induced Enterocolitis Syndrome (FPIES) the good news is kids usually outgrow it. i got it the year i turned 29. we had to give away a shitload of food, and there's only two local places i can eat out at: 1 BBQ and 1 pizza place. there's a good mexican place too, but the owner has TDS, and doesn't need my money.

Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 04:19 PM (0kkuk)

229 Okay food related! lol! My oldest grandson has made us breakfast burritos the last 2 times I have been there. They are AMAZING!!! I will beg for him to cook us breakfast while we're there.

Posted by: Jewells45 at June 13, 2021 04:20 PM (nxdel)

230 18 I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years. No parent should have to wait 2 years to see her kid. #twodays.
Posted by: Jewells45 at June 13, 2021 04:15 PM (nxdel)

Give her an extra big hug!

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

231 Jewells, so glad you get to finally see your daughter. Where would we be without our family.

Posted by: bluebell - NoVaMoMe on July 24! at June 13, 2021 04:21 PM (wyw4S)

232 You finally going to AZ Jewells? Hope you have a wonderful time.

Posted by: Infidel at June 13, 2021 04:22 PM (E0OEG)

233 " I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years."

So happy for you. I have one child and it's hell if I don't see him and the grandkids every couple of months.

Posted by: Tuna at June 13, 2021 04:22 PM (gLRfa)

234 I know it's the food thread but can I say how excited I am to finally be seeing my oldest daughter? Two years. No parent should have to wait 2 years to see her kid. #twodays.
Posted by: Jewells45 at June 13, 2021 04:15 PM (nxdel)


My oldest daughter and her husband are sacked out on our family room couch right now after joey brought the chinese food over

Posted by: Nevergiveup at June 13, 2021 04:23 PM (Irn0L)

235 My ma saved spices in a drawer for who knows how many years. All tasted like sawdust. Started growing my own and holy cow what a difference. Tasted pepper for the first time when I bought tellicherry peppercorns and ground my own. Big difference.

Posted by: dartist at June 13, 2021 04:23 PM (+ya+t)

236 @225
Yeah, Korean barbecue/marinated anything is incredible.

Posted by: Thomas Bender at June 13, 2021 04:23 PM (3jp9k)

237 I will Jak!

Bluebell so true. Especially as I get older, I know my time is getting shorter. I will cherish every moment as I do with my two that are here close to me.

Posted by: Jewells45 at June 13, 2021 04:23 PM (nxdel)

238 "This isn't a Restaurant". (Things Moms used to say)

We didn't go to restaurants that often. It was notable, because we had to get dressed up. And take a bath most likely. This is the real reason McDonald's became so popular - relaxed grooming standards were applied to the troops. We didn't eat there very often either.

Seems to me between the honest sit down menu restaurants, McDs, Kentucky Fried Chicken, Shakeys, would be less than a dozen times a year? Maybe that was the agreement with dear old dad - at least once a month, I get a break, saith Mom.

If Momma ain't happy, ain't NOBODY gonna be happy.

Posted by: Common Tater at June 13, 2021 04:24 PM (Ejylv)

239 Lunch today was chicken tenders poached in white wine and garlic with porcini mushroom cappalleccio added and browned in Tuscan herb olive oil.

Posted by: Ben Had at June 13, 2021 04:24 PM (j52yr)

240 Food Protein Induced Enterocolitis Syndrome (FPIES) the good news is kids usually outgrow it. i got it the year i turned 29. we had to give away a shitload of food, and there's only two local places i can eat out at: 1 BBQ and 1 pizza place. there's a good mexican place too, but the owner has TDS, and doesn't need my money.
Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 04:19 PM (0kkuk)

Glad you have 2 good places to go!...and isn't the TDS 3rd one the place where you try to find Groupons and coupons that almost make him pay you to eat there!

Posted by: Nova local at June 13, 2021 04:25 PM (b1h2x)

241 Infidel.. no she lives in New Mexico, Albuquerque actually. Arizona is still up in the air. Hopefully by years end or early next year.

Posted by: Jewells45 at June 13, 2021 04:25 PM (nxdel)

242 rhomboid, I agree and as with Biden do not think their leadership has the ability to deal with their adversaries. Like NGU says, time will tell.

Posted by: San Franpsycho at June 13, 2021 04:25 PM (EZebt)

243 I smoked a beef roast this. It tastes great but it's a little tougher than ideal.

Posted by: Brother Northernlurker just another guy at June 13, 2021 04:26 PM (cSyAR)

244 Lunch today was chicken tenders poached in white wine and garlic with porcini mushroom cappalleccio added and browned in Tuscan herb olive oil.
Posted by: Ben Had at June 13, 2021 04:24 P

Haute kid cuisine

Posted by: Just a side note at June 13, 2021 04:27 PM (2DOZq)

245 239 Lunch today was chicken tenders poached in white wine and garlic with porcini mushroom cappalleccio added and browned in Tuscan herb olive oil.
Posted by: Ben Had at June 13, 2021 04:24 PM (j52yr)

And that write up is from Osteria Francescana...sounds damn impressive and probably equally tasty!

Posted by: Nova local at June 13, 2021 04:28 PM (b1h2x)

246 Just made the Gin Campari Sour.

The intelligent and discerning Mrs naturalfake wanted it "Girly-Style", so I made it with egg white.

Very pretty looking.

I would say it's good but not great. Won't go on the rotation. It feels a bit incomplete to me. Like there's one ingredient missing.

Posted by: naturalfake at June 13, 2021 04:30 PM (dWwl8)

247 Nova local, one pan and 15 mins. The pasta is poached with the chicken.

Posted by: Ben Had at June 13, 2021 04:31 PM (j52yr)

248 My wife isn't that great of a cook. But, I always tell her it will make a turd. That always makes her smile.

Posted by: Ronster at June 13, 2021 04:31 PM (ABY9A)

249 51 "I Was Nearly Krilled"

Man swallowed by humpback whale lives to tell the tale
https://tinyurl.com/2wfknbux
Posted by: Job at June 13, 2021 03:20 PM (VPogc)

*********

I just wished he hadn't soiled his pants.

Posted by: The Humpback Whale at June 13, 2021 04:31 PM (xxG/v)

250 Re Gas Station Cuisine: When I lived in Louisiana there was a C-store by my office that served hot boudin links. And of course, at every C-store in Louisiana that has a fryer you'll find fried boudin balls. I miss boudin.

Posted by: Buck Throckmorton at June 13, 2021 04:32 PM (d9Cw3)

251 I'm learning how to use my new Traeger. I've done some pretty basic cooks on it and I did filet mignon last night that while a bit overdone for my liking was very juicy. Tonight we're inside as it's too fucking hot and humid on the deck right now, so I'll be having some cilantro-lime shrimp, mango salsa and black beans. No wraps, just with some guac, salad fixin's and tequila.

Posted by: Martini Farmer at June 13, 2021 04:33 PM (3H9h1)

252 To get burgers out was like Christmas for us. Being the oldest I would get the mission. One time rushing to get home I got hit by a car on my bike and the burgers went flying. Chipped bone in my elbow or not that young man was stuffing dirty burgers back in that bag.

Posted by: dartist at June 13, 2021 04:33 PM (+ya+t)

253 Man swallowed by humpback whale lives to tell the tale

https://tinyurl.com/2wfknbux

Posted by: Job at June 13, 2021 03:20 PM (VPogc)



*********



I just wished he hadn't soiled his pants.

Posted by: The Humpback Whale at June 13, 2021 04:31 PM (xxG/v)+++++I don't know how he didn't he didn't just die on the spot from the sheer terror.

Posted by: washrivergal at June 13, 2021 04:34 PM (d7+p1)

254 Martini Farmer, sounds delicious.

Posted by: Ben Had at June 13, 2021 04:34 PM (j52yr)

255 So happy for you, Jewells!

IMO, secret ingredient for gazpacho is sherry vinegar. Also enough salt. Made some this week and until I added the last small bit of salt it wasn't quite right.

Posted by: Art Rondelet of Malmsey at June 13, 2021 04:34 PM (fTtFy)

256 247 Nova local, one pan and 15 mins. The pasta is poached with the chicken.
Posted by: Ben Had at June 13, 2021 04:31 PM (j52yr)

See, you don't give away the 3 star secrets!

Posted by: Nova local at June 13, 2021 04:34 PM (b1h2x)

257
I smoked a beef roast this. It tastes great but it's a little tougher than ideal.
------------
Too lean of a cut maybe?

Posted by: dartist at June 13, 2021 04:36 PM (+ya+t)

258 https://www.theepochtimes.com/pennsylvania republicans introduce sweeping election reform bill

Not so sure it's the greatest to me

Posted by: Skip at June 13, 2021 04:36 PM (Cxk7w)

259 so I'll be having some cilantro-lime shrimp, mango salsa and black beans. No wraps, just with some guac, salad fixin's and tequila.
Posted by: Martini Farmer at June 13, 2021 04:33 PM (3H9h1)

Switch to pineapple salsa (b/c I can't have mangos - thanks cashew family) and I'll be there!

Posted by: Nova local at June 13, 2021 04:37 PM (b1h2x)

260 Congrats Jewells!

Posted by: dartist at June 13, 2021 04:37 PM (+ya+t)

261 Forget a Filet-o-Fish, I want a Manwich!

Posted by: Humpback whale of Notre Dame at June 13, 2021 04:37 PM (63Dwl)

262 I could live on blackbean refries with a squeeze of fresh line juice on them.

Posted by: Ben Had at June 13, 2021 04:41 PM (j52yr)

263 Too lean of a cut maybe?
Posted by: dartist at June 13, 2021 04:36 PM (+ya+t)

258 https://www.theepochtimes.com/pennsylvania

That's probably the problem

Posted by: Brother Northernlurker just another guy at June 13, 2021 04:42 PM (cSyAR)

264 262 I could live on blackbean refries with a squeeze of fresh line juice on them.
Posted by: Ben Had at June 13, 2021 04:41 PM (j52yr)

Me, too!

Posted by: Nova local at June 13, 2021 04:43 PM (b1h2x)

265 Huh.

The lovely and exciting Mrs naturalfake declares the Gin Campari Sour to be a total success.

So, Girly-Style for the win.

Maybe it is going on the rotation.

Posted by: naturalfake at June 13, 2021 04:45 PM (dWwl8)

266 I could live on blackbean refries with a squeeze of fresh line juice on them.


Posted by: Ben Had at June 13, 2021 04:41 PM (j52yr)

I love 'em! But I also love to doctor them up with whatever is handy, like tons of sauteed garlic and onion.

Posted by: CharlieBrown'sDildo at June 13, 2021 04:45 PM (Q9lwr)

267 Since we're all terrorists now, be sure to work on those "Nutraloaf" recipes. (Also known as "disciplinary loaf" or "special management meal.")

Yummy!

Posted by: Common Tater at June 13, 2021 04:46 PM (Ejylv)

268 Cumin goes well with black beans.

Posted by: nurse ratched at June 13, 2021 04:46 PM (U2p+3)

269 Talking about White sauce. I once saw a package of White Finishing Sauce at the Asian grocery. Had to leave alone.

Posted by: Norklers at June 13, 2021 04:46 PM (S4XGD)

270 I find that quite often when I try a new recipe it is better that subsequent attempts. Subsequent attempts are not usually as tasty. Maybe I just don't follow the recipe closely enough or substitute too much.

I know the rule, but still try new meals on company. Only a few disasters so far.

Posted by: Javems at June 13, 2021 04:48 PM (D2eCM)

271 nurse, drinking plenty of water?

Posted by: Ben Had at June 13, 2021 04:51 PM (j52yr)

272 >> 162 Ugh.
Can you say hangover?
Posted by: nurse ratched

Sure can. Gently and quietly.
Posted by: Tonypete at June 13, 2021 03:57 PM (Rvt8

May I introduce you to my good friend menudo? You'll be drinking again before sunset.
Posted by: Jak Sucio at June 13, 2021 03:59 PM (jvt6t)

Just last week a friend had some menudo that he wanted me to try. Knowing what's in it, i was not sure I'd like it, but I gave it a go. Holy crap! It was awesome! Freshly chopped cilantro and onion sprinkled on top and a small dollop of sour cream...I'd definitely eat it again, in fact I'm looking forward to it!

Posted by: My Life is Insanity at June 13, 2021 04:52 PM (1dWCE)

273 That's probably the problem
------------
There's a recipe on amazingribs.com that I've used for lean beef roasts that was really good. Starts with an oil/herb marinade/rub and then smoke to a real low temp, then blast it on a gas grill to sear real quick. Like most of these things it's more of an excuse to sit outside and drink but it's fun.

Posted by: dartist at June 13, 2021 04:52 PM (+ya+t)

274 Wife "cooked" for me today. Lunch was Modelo Especial. Supper is Dos Equis. Cheers.

Posted by: olddog in mo at June 13, 2021 04:53 PM (ju2Fy)

275 Cumin goes well with black beans.

Posted by: nurse ratched at June 13, 2021 04:46 PM (U2p+3)

ESPECIALLY AS A HANGOVER REMEDY!

Posted by: CharlieBrown'sDildo at June 13, 2021 04:54 PM (Q9lwr)

276 Gotta sous vide that shit

Posted by: ghost of hallelujah at June 13, 2021 04:54 PM (sJHOI)

277 When I used to drink* I found Sunny D was like manna from heaven with a hangover. Lots of B vitamins has something to do with it, I think. Orange Juice, genuine OJ, is not really good for hangovers it should be noted.

Pharmaceutical oxygen is quite helpful, but the headache will return quickly without it.

*I still drink, but I used to, too.

Posted by: Common Tater at June 13, 2021 04:55 PM (Ejylv)

278 olddog, you can never go wrong with Mexican food.

Posted by: Ben Had at June 13, 2021 04:55 PM (j52yr)

279 Cumin goes well with black beans.

Posted by: nurse ratched at June 13, 2021 04:46 PM (U2p+3)

I had to read that three times before I realized it didn't read Cuomo.

Posted by: Brother Northernlurker just another guy at June 13, 2021 04:55 PM (cSyAR)

280 Wife "cooked" for me today. Lunch was Modelo Especial. Supper is Dos Equis. Cheers.
----------
You're a lucky man sir. I have to get my own, lol.

Posted by: dartist at June 13, 2021 04:55 PM (+ya+t)

281 Son's 15th Birthday, so I'm making his request:

Chicken Parm (Food Wishes method, where you spread a mixture of ricotta & cheese, I used fontina, on top of the crispy chicken & finish in the oven). I use Rao's marinara, because it's easily the best jar sauce I've had.

Lemon tart w/ fresh whipped cream for dessert

Posted by: ghost of hallelujah at June 13, 2021 04:57 PM (sJHOI)

282 If you are envisioning TV cooking shows where each ingredient is prepped and sitting in its very own glass bowl, then yes, that seems wasteful and inefficient.
Posted by: Art Rondelet of Malmsey at June 13, 2021 03:33 PM (fTtFy)

They have minimum wage or no-wage interns to wash all of the dishes.

Posted by: Fox2! at June 13, 2021 04:58 PM (qyH+l)

283 Just finishing homemade vanilla ice cream. Homemade vanilla, bean and real cream.

Posted by: Infidel at June 13, 2021 04:58 PM (E0OEG)

284 281 Son's 15th Birthday, so I'm making his request:

Chicken Parm (Food Wishes method, where you spread a mixture of ricotta & cheese, I used fontina, on top of the crispy chicken & finish in the oven). I use Rao's marinara, because it's easily the best jar sauce I've had.

Lemon tart w/ fresh whipped cream for dessert
Posted by: ghost of hallelujah at June 13, 2021 04:57 PM (sJHOI)

Your son has good taste!

Posted by: Nova local at June 13, 2021 04:59 PM (b1h2x)

285 olddog, you can never go wrong with Mexican food.

Posted by: Ben Had
----------------
Heh. So true.

Also, I sent you an email yesterday. Let me know if you received it.

Posted by: olddog in mo at June 13, 2021 04:59 PM (ju2Fy)

286 Pedialyte is great for hangovers. Or the drug store brand of the same.

Posted by: Mr Aspirin Factory at June 13, 2021 04:59 PM (J2NNx)

287 Infidel, glad to hear you are feeling better.

Posted by: Ben Had at June 13, 2021 05:00 PM (j52yr)

288 I don't get the food hall. Is it a giant deli counter? A buffet? Or just a grocery?

Posted by: Downcast at June 13, 2021 05:00 PM (HYAiB)

289 Sunny D has, like, vegetable oil in it.

Posted by: ghost of hallelujah at June 13, 2021 05:00 PM (sJHOI)

290 *I still drink, but I used to, too.
Posted by: Common Tater at June 13, 2021 04:55 PM (Ejylv)

Pedialyte.........or menudo.

Posted by: Jak Sucio at June 13, 2021 05:00 PM (jvt6t)

291 Now I'm down to only a month's worth of Campari.

Posted by: Brother Northernlurker just another guy at June 13, 2021 05:00 PM (cSyAR)

292 Horde Mind!!

Posted by: Jak Sucio at June 13, 2021 05:01 PM (jvt6t)

293 Good quality ingredients, yeah my recipes are sometimes inconsistent, but they usually turn out great. Less is more, a lot of times.

I remember a long time ago, I was excited to have a full stock of spice rack. This is gonna be great! I'll put some of this in there, and that, and this and that, and I really like that onion powder, and this, and gotta have a pinch of that. It was a hot mess.

The cheapest long grain brown rice is 10 times better than any "instant" rice. I like convenience, but I'm not in any hurry when I cook anymore. I have some instant rice stocked, but it's a last resort.

Posted by: Common Tater at June 13, 2021 05:01 PM (Ejylv)

294 I am starting some sourdough starter. One video I saw suggested, instead of throwing out starter, that you make a scallion "pancake" with it. It's tasty. The dogs seem to like plain ones cooked up too.

Posted by: Notsothoreau - look forward at June 13, 2021 05:01 PM (YynYJ)

295 Yep, Jak.

Posted by: Mr Aspirin Factory at June 13, 2021 05:01 PM (J2NNx)

296 You're a lucky man sir. I have to get my own, lol.

Posted by: dartist at June 13, 2021 04:55
----------------------------
Yes, I am. She even made special trip to store to procure it and grabbed limes as well.

Posted by: olddog in mo at June 13, 2021 05:02 PM (ju2Fy)

297 It was a dark and stormy night. . .

That reminds me - I have some ginger beer that isn't doing anything.

Posted by: Tonypete at June 13, 2021 05:02 PM (Rvt88)

298 Infidel all you need is a bag of pretzels

Posted by: Skip at June 13, 2021 05:02 PM (Cxk7w)

299 I make my own mayo. It is easy and I can leave out the sugar and add what I want to it, garlic, chiles, whatever I like. The recipe goes about a cup and a half.
However, don't add black pepper when you are trying to emulsify it, it prevents it for some reason.

Last time I did that I wound up with mixed oil and eggs, black pepper and mustard, so I made cookies. The cookies were not great for some reason.

Posted by: Kindltot at June 13, 2021 05:02 PM (ySM85)

300 olddog, I did indeed. I just can't email out at the moment. Thank You.

Posted by: Ben Had at June 13, 2021 05:02 PM (j52yr)

301 Talking about White sauce. I once saw a package of White Finishing Sauce at the Asian grocery. Had to leave alone.
Posted by: Norklers at June 13, 2021 04:46 PM (S4XGD)

Please tell me it was called "Happy Ending"

Posted by: ghost of hallelujah at June 13, 2021 05:03 PM (sJHOI)

302 Been meaning to share my latest culinary discovery:

German curry ketchup!!

Posted by: qdpsteve at June 13, 2021 05:03 PM (L2ZTs)

303 Sunny D was overpoweringly sweet. Like someone took Kool-Aid and doubled the recommended amount of sugar. And then doubled it again. Also, the commercials for sunny D were weird. There's was this odd "I'm in a cult and love it" level of enthusiasm about the ecstasy of drinking Sunny D.

Posted by: bear with asymmetrical balls at June 13, 2021 05:04 PM (QU5/8)

304 Noted Ben Had.

Posted by: olddog in mo at June 13, 2021 05:04 PM (ju2Fy)

305 Oh, and today is Malcolm McDowell's 78th birthday.

Posted by: qdpsteve at June 13, 2021 05:05 PM (L2ZTs)

306 BC Powder is also a must for hangovers.

Posted by: Mr Aspirin Factory at June 13, 2021 05:05 PM (J2NNx)

307 Ben Had: when you get comms again, please send me the Holiday Inn info

still gonna try like hell to get us both there this year.

Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 05:05 PM (0kkuk)

308 62 Buck, I recently learned to make tortilla soup.

But... I don't trust my ability to cook the chicken *in* the soup, so I just pre-bake it in the oven, tear it apart, then add it to the soup.
Posted by: qdpsteve at June 13, 2021 03:25 PM (L2ZTs)

Big fail. Tortilla soup is supposed to get its taste from the chicken actually cooking the chicken. What you had is baked chicken with liquid.

Posted by: nobody at June 13, 2021 05:06 PM (Ei8vn)

309
Please tell me it was called "Happy Ending"
Posted by: ghost of hallelujah at June 13, 2021 05:03 PM (sJHOI)

Yes. I need closure.

Posted by: Jak Sucio at June 13, 2021 05:06 PM (jvt6t)

310 I have a confession to make. I cooked a prime rib roast using sous vide this past week at fishing camp. 8 lb roast. Cooked it for 8 hours at 132F then roasted it on a very hot Weber charcoal grill for 10 minutes to form the crust. It was magnificent! And my heterosexuality has been unaffected!


I hereby retract my funnin' of CBD regarding sous vide. He is completely right about this.


But completely wrong about maple syrup on French toast.

Posted by: Muad'dib at June 13, 2021 05:07 PM (cWeC0)

311 still gonna try like hell to get us both there this year.
Posted by: redc1c4 *OTUS Zhou Bai-Din Cheated & we all know it. at June 13, 2021 05:05 PM (0kkuk)

This MoMe could be epic.

Posted by: Jak Sucio at June 13, 2021 05:07 PM (jvt6t)

312 Buck, I recently learned to make tortilla soup.

But... I don't trust my ability to cook the chicken *in* the soup, so I just pre-bake it in the oven, tear it apart, then add it to the soup.
Posted by: qdpsteve

You need to use ripe tortillas also. They are hard to come by most of the year.

Posted by: Tonypete at June 13, 2021 05:07 PM (Rvt88)

313 I haven't noticed colder temperatures working in my
favor for bread making, unless stored in the refrigerator for the bulk
rise. It's interesting how different crafts can help us in the way we
think about things. Posted by: Common Tater at June 13, 2021 03:59 PM (Ejylv)


I was unclear, I soaked the malted oats in water in the fridge, it is supposed to be easier on the beta-amylase that cuts the carbs up for easier digestion by the yeast. I suppose if I got some lager yeast it might do ok cold, but the bread might take a week to raise!!.
The dough has to be kept warm to raise or the yeast won't grow.

I got the advice recently to keep the dough around 80F or else it won't bake right, one issue is big gas bubbles in the middle and the other is that my loaves used to come out raw in the middle after 40 minutes baking.

Posted by: Kindltot at June 13, 2021 05:07 PM (ySM85)

314 I made a gas powered ice cream freezer out of an old White Mountain hand crank freezer and a Maytag twin engine with a pump jack for gear reduction. Works great.

Posted by: Ronster at June 13, 2021 05:08 PM (ABY9A)

315 I made a gas powered ice cream freezer out of an old White Mountain hand crank freezer and a Maytag twin engine with a pump jack for gear reduction. Works great.
Posted by: Ronster

The folks the created the Turbo Encabulator would like a word. . .

Posted by: Tonypete at June 13, 2021 05:09 PM (Rvt88)

316 310 I have a confession to make. I cooked a prime rib roast using sous vide this past week at fishing camp. 8 lb roast. Cooked it for 8 hours at 132F then roasted it on a very hot Weber charcoal grill for 10 minutes to form the crust. It was magnificent! And my heterosexuality has been unaffected!
I hereby retract my funnin' of CBD regarding sous vide. He is completely right about this.
But completely wrong about maple syrup on French toast.
Posted by: Muad'dib at June 13, 2021 05:07 PM (cWeC0)

Holy shit. Tectonic plates and all.

Still not ready to sous vide, but it sounds intriguing.

Spot on in regards to maple syrup.

Posted by: Jak Sucio at June 13, 2021 05:09 PM (jvt6t)

317 I make my own mayo. It is easy and I can leave out the sugar and add
what I want to it, garlic, chiles, whatever I like. The recipe goes
about a cup and a half.
However, don't add black pepper when you are trying to emulsify it, it prevents it for some reason.
---------
I used to have trouble until I let the egg get to room temp. Good stuff but it doesn't last long enough for me.

Posted by: dartist at June 13, 2021 05:10 PM (+ya+t)

318 redc1c4, I surely will. I also have a realtor name for you.

Posted by: Ben Had at June 13, 2021 05:10 PM (j52yr)

319 You need to use ripe tortillas also. They are hard to come by most of the year.
Posted by: Tonypete at June 13, 2021 05:07 PM (Rvt8


Those are made by obese abuelas that have been in the kitchen too long.

Posted by: Mr Aspirin Factory at June 13, 2021 05:10 PM (J2NNx)

320 Posted by: Ronster at June 13, 2021 05:08 PM (ABY9A)

At my mom's 87th yesterday, we made home made vanilla, peach, and Hawaiian Cake Ice cream. My whole body is trashed today. But it was good.

Posted by: Jak Sucio at June 13, 2021 05:11 PM (jvt6t)

321 She's been doing the Indian, Korean thing for the last couple of years.
Posted by: Thomas Bender at June 13, 2021 04:16 PM (3jp9k)


A good Korean cookbook is by Maangchi, she does cooking videos on Yootoob too. And she has a cooking website.

Posted by: Kindltot at June 13, 2021 05:11 PM (ySM85)

322 Ben, me too. Thanks, slept until 10:30. I never do that.

Posted by: Infidel at June 13, 2021 05:11 PM (E0OEG)

323 Ripe? Just before the mold sets in?

Posted by: Aetius451AD at June 13, 2021 05:12 PM (csEWM)

324 'Sup, y'all?

Posted by: Weasel at June 13, 2021 05:12 PM (MVjcR)

325 Jak, Without a doubt!

Posted by: Ben Had at June 13, 2021 05:12 PM (j52yr)

326 320 Posted by: Ronster at June 13, 2021 05:08 PM (ABY9A)

At my mom's 87th yesterday, we made home made vanilla, peach, and Hawaiian Cake Ice cream. My whole body is trashed today. But it was good.
Posted by: Jak Sucio at June 13, 2021 05:11 PM (jvt6t)

Hawaiian cake ice cream? Is that like pineapple-upside-down cake ice cream?

Posted by: Nova local at June 13, 2021 05:14 PM (b1h2x)

327 Weasel did you get WW's honey do projects finished?

Posted by: Ronster at June 13, 2021 05:15 PM (ABY9A)

328 Look to the East- a gun thread will be breaking soon.

Posted by: Ben Had at June 13, 2021 05:15 PM (j52yr)

329 Tonight's cigar has been moved from the storage humidor to the staging humidor.

Posted by: Weasel at June 13, 2021 05:16 PM (MVjcR)

330 Hawaiian cake ice cream? Is that like pineapple-upside-down cake ice cream?
Posted by: Nova local at June 13, 2021 05:14 PM (b1h2x)

That was a new one. We use my Granny's recipe for the vanilla and peach. I set my health back 5 years yesterday.

Posted by: Jak Sucio at June 13, 2021 05:17 PM (jvt6t)

331 327 Weasel did you get WW's honey do projects finished?
Posted by: Ronster at June 13, 2021 05:15 PM (ABY9A)
---
I did!

Posted by: Weasel at June 13, 2021 05:17 PM (MVjcR)

332 Hawaiian cake ice cream? Is that like pineapple-upside-down cake ice cream?
Posted by: Nova local

Cream cheese, yellow cake mix, pineapple, coconut, walnuts, instant vanilla pudding, maraschino cherries and whipped cream.

Mix. Bake until down.

Posted by: Tonypete at June 13, 2021 05:17 PM (Rvt88)

333 Howdy Weasel!

Posted by: Jak Sucio at June 13, 2021 05:17 PM (jvt6t)

334 That's the cake.

Add ice cream and your done.

Posted by: Tonypete at June 13, 2021 05:18 PM (Rvt88)

335 Howdy Jak!

Posted by: Weasel at June 13, 2021 05:18 PM (MVjcR)

336 Just cook what you love, screw the papp.

Posted by: AceOfPhrase at June 13, 2021 05:19 PM (ttAum)

337 Cream cheese, yellow cake mix, pineapple, coconut, walnuts, instant vanilla pudding, maraschino cherries and whipped cream.

Mix. Bake until down.
Posted by: Tonypete at June 13, 2021 05:17 PM (Rvt8

Thanks, so like pineapple upside down dump cake with lots of extra dairy and nuts...

Posted by: Nova local at June 13, 2021 05:19 PM (b1h2x)

338
Long before sous vide became a thing, Winston Churchill described it perfectly...

"Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning."

Posted by: Bill from Attainder at June 13, 2021 05:22 PM (N/gDA)

339 Yeah, Sunny D is crap. But it worked a treat on a hangover oncet. I tried some years later and it didn't seem so good.

Used to like V8 juice too. Do they still sell it in the cans, or plastic only? I always used to buy Hershey's syrup in a can, that just looks cool.

Till I found out chocolate syrup is easy to make. Water (important) and cane sugar. No corn syrup. Kicks the $&ck out all the commercial crap.

Posted by: Common Tater at June 13, 2021 05:25 PM (Ejylv)

340 Hot dogs as a breakfast sandwich? Maybe sliced thin or diced and put on a muffin or a biscuit or on toast. I know it sounds terrible but maybe if you added eggs and cheese it wouldn't be so horrible. I know it sounds gag inducing but would some meats like bacon, ham or sausage make it go down even a little bit easier?


I really think I'm on to something here .

Posted by: TC at June 13, 2021 05:27 PM (KuDNQ)

341 Sunny D is soft drink-ized OJ.

Posted by: qdpsteve at June 13, 2021 05:30 PM (L2ZTs)

342 No love here from anyone else for German curry ketchup??

Oh well. More for me!!

Posted by: qdpsteve at June 13, 2021 05:30 PM (L2ZTs)

343 ...and spaghetti!

Posted by: Dr. Varno at June 13, 2021 05:31 PM (vuisn)

344 Hawaiian cuisine and Filipino cuisine seem to be quite similar.

Posted by: qdpsteve at June 13, 2021 05:31 PM (L2ZTs)

345 I really think I'm on to something here Posted by: TC at June 13, 2021 05:27 PM (KuDNQ)

Kind of like corned beef hash, but call it weenie hash.

Posted by: Ronster at June 13, 2021 05:32 PM (ABY9A)

346 342 No love here from anyone else for German curry ketchup??

Oh well. More for me!!
Posted by: qdpsteve at June 13, 2021 05:30 PM (L2ZTs)

Gawd...that sounds like an angry dish......

Posted by: Jak Sucio at June 13, 2021 05:32 PM (jvt6t)

347 342 No love here from anyone else for German curry ketchup??

Oh well. More for me!!
Posted by: qdpsteve at June 13, 2021 05:30 PM (L2ZTs)

It's just...Germans don't do curry...and they don't even really do ketchup...so the whole concept would worry me!

Posted by: Nova local at June 13, 2021 05:32 PM (b1h2x)

348 You will be well we'll served buying one of the premium brands of OJ. It may cost a little more but I wouldn't want to take any chances with the cheap stuff.

Posted by: TC at June 13, 2021 05:32 PM (KuDNQ)

349 Homemade mayo should be easy but refrigerator life can't be for long.

Posted by: Skip at June 13, 2021 05:32 PM (Cxk7w)

350 I use Johnsonville cheddar brats as "hot dogs". Why not? They also stand in for Andouille with red beans and rice at about half the cost. Fry 'em up and use lots of cayenne and cajun stuff and tastes OK to me.

I try making "authentic" recipes a lot of times, and about half the time go back to what I like, or "Well just gimme sumpin' I'm used to"

Now dried red beans take a long time to soak and cook and simmer I'm not averse to using canned beans there.

Posted by: Common Tater at June 13, 2021 05:33 PM (Ejylv)

351 344 Hawaiian cuisine and Filipino cuisine seem to be quite similar.
Posted by: qdpsteve at June 13, 2021 05:31 PM (L2ZTs)


Huh.

Posted by: Jerry's Hawaiian/Phillipino Fusion Restaraunt at June 13, 2021 05:33 PM (jvt6t)

352 I've lusted over gelato machines but they are too pricey for home use.

Posted by: Javems at June 13, 2021 05:33 PM (+kxsn)

353 Jak, you'd think so but it's quite good.

I was at the actual store behind GermanDeli.com, which as it turns out is in Huntington Beach, to pick up some Karamalz (don't judge, I love it). I was also intrigued by Heinz Curry Ketchup, which they had on their website.

No Heinz, but they had Zeisner curry ketchup in a weird-looking bottle, so I got some. Yum! It's like ketchup threw a party and everyone's invited. ;-)

Posted by: qdpsteve at June 13, 2021 05:33 PM (L2ZTs)

354 Skip, yup.
Homemade mayo sounds like something that, if you make it, you better have your mouth open as soon as it's done. ;-)

(Same with the best cheesesteaks, I've read; they go stale in a big hurry.)

Posted by: qdpsteve at June 13, 2021 05:34 PM (L2ZTs)

355 Hitler had planned a sequel, Mein Catsup, but it got cancelled due to him killing himself. The manuscript was burned with and his corpse.

Posted by: bear with a asymmetrical balls - WWII facts for the whole family at June 13, 2021 05:35 PM (QU5/8)

356 Hmmm, and now GermanDeli.com has sauerkraut soup...

Posted by: qdpsteve at June 13, 2021 05:35 PM (L2ZTs)

357 No Heinz, but they had Zeisner curry ketchup in a weird-looking bottle, so I got some. Yum! It's like ketchup threw a party and everyone's invited. ;-)
Posted by: qdpsteve at June 13, 2021 05:33 PM (L2ZTs)

Whataburger Spicy Ketchup. The defense rests.

Posted by: Jak Sucio at June 13, 2021 05:35 PM (jvt6t)

358 Hmm, this looks good too!

https://germandeli.com/deli-cold-cuts/
pikantwurst-per-1-lb

Posted by: qdpsteve at June 13, 2021 05:36 PM (L2ZTs)

359 355 Hitler had planned a sequel, Mein Catsup, but it got cancelled due to him killing himself. The manuscript was burned with and his corpse.
Posted by: bear with a asymmetrical balls - WWII facts for the whole family at June 13, 2021 05:35 PM (QU5/

Thanks. I needed that laugh.

Posted by: Jak Sucio at June 13, 2021 05:36 PM (jvt6t)

360 Jak, I'll look for that thanks.

Posted by: qdpsteve at June 13, 2021 05:36 PM (L2ZTs)

361 I'll casually note that, for at least a brief while, last nights ONT was hijacked by the topic of pork brain consumption. Opinions were mixed.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:37 PM (vOGqy)

362 A week ago bought brats instead of hotdogs, same thing only tangier.

Posted by: Skip at June 13, 2021 05:38 PM (Cxk7w)

363 Mike, I hear that when you eat pork brain, your own brain absorbs the pig's memories... :-P

Posted by: qdpsteve at June 13, 2021 05:38 PM (L2ZTs)

364 Thomy brand "Scharfer Senf" in the red toothpaste tube. Trust Me. Buy at least 5

Posted by: Common Tater at June 13, 2021 05:38 PM (Ejylv)

365 Posted by: qdpsteve at June 13, 2021 05:36 PM (L2ZTs)

If you're in Whataburger country, it's at the store,....just better.

Posted by: Jak Sucio at June 13, 2021 05:38 PM (jvt6t)

366 Anyone remember that "Sez-a-me" hamburger bun commercial with the singing hippie sesame seeds?

Posted by: Dr. Varno at June 13, 2021 05:39 PM (vuisn)

367 361 I'll casually note that, for at least a brief while, last nights ONT was hijacked by the topic of pork brain consumption. Opinions were mixed.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:37 PM (vOGqy)

There's no part of the noble pig, that isn't delicious, prepared properly.

Posted by: Jak Sucio at June 13, 2021 05:39 PM (jvt6t)

368 Common Tater, just looked that up. Hmmm

Posted by: qdpsteve at June 13, 2021 05:39 PM (L2ZTs)

369 Jak, alas I'm in California.
I have found out recently however that even my 16-year-old niece wants to move to Texas. So it's looking more and more like that state is in my future in a big way.

Posted by: qdpsteve at June 13, 2021 05:40 PM (L2ZTs)

370 Ketchup is good for two things only. Mixed with horseradish to dip shrimp in or making the dressing for a Crab Louie.

Posted by: Ben Had at June 13, 2021 05:40 PM (j52yr)

371 I recently stopped at a gas station where you could buy gas (naturally), CBD oil, live fishing bait, or a pizza, along with the usual snacks and beverages.
I stuck with gas but the pizza aspect was doing good business.

Posted by: Wait, what? at June 13, 2021 05:41 PM (aAP3z)

372 Prompted by Mr. Weasel, I picked up a couple of cans of Progresso Wild Rice and Chicken soup this week. We shall see, but I assume that he is on target.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:41 PM (vOGqy)

373 There's no part of the noble pig, that isn't delicious, prepared properly.
Posted by: Jak Sucio at June 13, 2021 05:39 PM (jvt6t)

True, but those sweetbreads better come prepared b/c I'm not doin' it!

Posted by: Nova local at June 13, 2021 05:41 PM (b1h2x)

374 German Curry?

Posted by: Mr Hilter at June 13, 2021 05:41 PM (Tnijr)

375 Maybe if I lived south of Nawlins, could get good Andouille. It's expensive around these parts. I wasn't impressed that much with it. It's real good, but my tastes are Cro-Magnon. It wasn't hot enough, or even hot, so what's the point? I just use more cayenne when using brats.

Posted by: Common Tater at June 13, 2021 05:41 PM (Ejylv)

376 Ben Had, *and* fries. That's about it. :-)

I need to learn how to make myself crab louie next.

Posted by: qdpsteve at June 13, 2021 05:41 PM (L2ZTs)

377 Ketchup is good for two things only. Mixed with horseradish to dip shrimp in or making the dressing for a Crab Louie.
Posted by: Ben Had at June 13, 2021 05:40 PM (j52yr)
----
And with mustard on hotdogs. And on French fries.

Posted by: Weasel at June 13, 2021 05:42 PM (MVjcR)

378 361 I'll casually note that, for at least a brief while, last nights ONT was hijacked by the topic of pork brain consumption. Opinions were mixed.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:37 PM (vOGqy)

Well. We have In N Out here, it's ok. It's time Whataburger took over the West Coast.....

*random gang sign*

Posted by: Jak Sucio at June 13, 2021 05:42 PM (jvt6t)

379 In fairness, curry ketchup is the world's easiest recipe:

- Buy ketchup.
- Add curry to it.

Posted by: qdpsteve at June 13, 2021 05:42 PM (L2ZTs)

380 Ketchup is good for two things only. Mixed with horseradish to dip shrimp in or making the dressing for a Crab Louie.
Posted by: Ben Had
------


But, we use it all of the time.

Posted by: Hollywood gore scenes at June 13, 2021 05:42 PM (vOGqy)

381 If you were talking any any animal brains, this quote was mandatory to the discussion...

"And monkey's brains, though popular in Cantonese cuisine, are not often to be found in Washington D.C." from the best comedy, ever!

Posted by: Nova local at June 13, 2021 05:43 PM (b1h2x)

382 Hawaiian cuisine and Filipino cuisine seem to be quite similar.
Posted by: qdpsteve at June 13, 2021 05:31 PM



I blame Jollibee: https://jollibeeusa.com/

Posted by: Bert G at June 13, 2021 05:43 PM (sAW0o)

383 Homemade mayo should be easy but refrigerator life can't be for long.
Posted by: Skip at June 13, 2021 05:32 PM (Cxk7w)


It is a cup and a half at a time, and if it goes bad, I have wasted two eggs and a cup of oil. And I don't deal with emulsifiers or preservatives.

Posted by: Kindltot at June 13, 2021 05:43 PM (ySM85)

384 372 Prompted by Mr. Weasel, I picked up a couple of cans of Progresso Wild Rice and Chicken soup this week. We shall see, but I assume that he is on target.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:41 PM (vOGqy)
----
Let me know what you think! I buy that by the case.

Posted by: Weasel at June 13, 2021 05:43 PM (MVjcR)

385 Hot dogs as a breakfast sandwich? Maybe sliced thin or diced and put on a muffin or a biscuit or on toast. I know it sounds terrible but maybe if you added eggs and cheese it wouldn't be so horrible. I know it sounds gag inducing but would some meats like bacon, ham or sausage make it go down even a little bit easier?


I really think I'm on to something here .
Posted by: TC at June 13, 2021 05:27 PM (KuDNQ)

Actually they already exist in Kolaches.

Posted by: Just a side note at June 13, 2021 05:43 PM (2DOZq)

386 370 Ketchup is good for two things only. Mixed with horseradish to dip shrimp in or making the dressing for a Crab Louie.
Posted by: Ben Had at June 13, 2021 05:40 PM (j52yr)

You missed scrambled eggs, so that's three.......

Posted by: Jak Sucio at June 13, 2021 05:43 PM (jvt6t)

387 Bert G, there's a Jollibee not far from me, in Cerritos.

I find it fascinating: the Filipino take on American fast food. I need to try their Chickenjoy.

Posted by: qdpsteve at June 13, 2021 05:44 PM (L2ZTs)

388
You missed scrambled eggs, so that's three.......

Posted by: Jak Sucio at June 13, 2021 05:43 PM (jvt6t)
---
Agreed!

Posted by: Weasel at June 13, 2021 05:45 PM (MVjcR)

389 Prompted by Mr. Weasel, I picked up a couple of cans of Progresso Wild Rice and Chicken soup this week. We shall see, but I assume that he is on target.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:41 PM (vOGqy)

I do the Progresso Creamy Tomato with Penne.

Posted by: Just a side note at June 13, 2021 05:45 PM (2DOZq)

390 German Curry?

Does not compute.

Posted by: Jewells45 at June 13, 2021 05:46 PM (nxdel)

391 Actually they already exist in Kolaches.
Posted by: Just a side note at June 13, 2021 05:43 PM (2DOZq)

Klobasnek is meat. Kolaches = Fruit........ask me how I know!!

Posted by: Jak Sucio at June 13, 2021 05:46 PM (jvt6t)

392 It is a cup and a half at a time, and if it goes bad, I have wasted two eggs and a cup of oil. And I don't deal with emulsifiers or preservatives.
Posted by: Kindltot

You inspired me to make my own. Holy crap. What a difference.
It's akin to making my own stock. I never buy packaged chicken, beef or vegetable stock. I can control what goes in.
and the homemade Mayo is ridiculous. I used my immersion blender and added a little yellow curry. So good.

Posted by: nurse ratched at June 13, 2021 05:47 PM (U2p+3)

393 Jewells, I originally brought up German curry ketchup.
Here's what I have at home (and I love that they put it in an auto parts type canister).

https://germandeli.com/condiments-dressings/
zeisner-hot-curry-ketchup-17-6oz-500g

Posted by: qdpsteve at June 13, 2021 05:47 PM (L2ZTs)

394 Watched the "We are Doomed" video in prior post. Please tell me they had to interview, oh, say, 100 people to find a few so ignorant.

Puh-leeeease!

Posted by: SMOD Take Me Now at June 13, 2021 05:47 PM (HCeRP)

395 last nights ONT was hijacked by the topic of pork brain consumption. Opinions were mixed.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:37
-------------------------------

Head Cheese?

Posted by: olddog in mo at June 13, 2021 05:47 PM (ju2Fy)

396 Ever since I was a kid people would make the eww face when I told them I put ketchup in my chicken noodle soup. Taught to me by my grandfather, I thought everybody did it.

Posted by: dartist at June 13, 2021 05:48 PM (+ya+t)

397 There's no part of the noble pig, that isn't delicious, prepared properly.
Posted by: Jak Sucio
--------

Watching my mother happily (and daintily) gnawing on pickled pig's feet permanently damaged my psyche.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:48 PM (1vynn)

398 dartist, my dad used to put ketchup in his chili.
Hmmm...

Posted by: qdpsteve at June 13, 2021 05:48 PM (L2ZTs)

399 Klobasnek is meat. Kolaches = Fruit........ask me how I know!!
Posted by: Jak Sucio at June 13, 2021 05:46 PM (jvt6t)

That's what it's supposed to mean but if you order Klobasneks they will ask you if you mean Kolaches.

Posted by: Just a side note at June 13, 2021 05:48 PM (2DOZq)

400 I use Johnsonville cheddar brats as "hot dogs". Why not?


Because brats are meant to be eaten on a bun, with whatever fixins' one chooses. To think they are interchangeable with hot dogs... I'm struggling here... I just can't even.

Posted by: TC at June 13, 2021 05:48 PM (KuDNQ)

401 Watched the "We are Doomed" video in prior post. Please tell me they had to interview, oh, say, 100 people to find a few so ignorant.

Puh-leeeease!
Posted by: SMOD
------

I convinced myself that it was a spoof. Had to be...right? Right...?

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:49 PM (1vynn)

402 I buy that by the case.

Expect a friendly visit, comrade.

Posted by: Commisar of Wreckers and Hoarding at June 13, 2021 05:50 PM (vWVnN)

403 That's what it's supposed to mean but if you order Klobasneks they will ask you if you mean Kolaches.
Posted by: Just a side note at June 13, 2021 05:48 PM (2DOZq)

Inspritziny UHoo......

*got Czech contacts*

Posted by: Jak Sucio at June 13, 2021 05:50 PM (jvt6t)

404 Jollibee is so California. A true culinary horror.

Posted by: San Franpsycho at June 13, 2021 05:51 PM (EZebt)

405 Catsup is good on a steak now and then......

Posted by: Hairyback Guy at June 13, 2021 05:51 PM (R/m4+)

406 398 dartist, my dad used to put ketchup in his chili.
Hmmm...
Posted by: qdpsteve at June 13, 2021 05:48 PM (L2ZTs)

Friend made me chili that way a month ago - was annoyed I guessed his "secret" ingredient. It's good, but it does read VERY sweet in a chili, so if you don't like any sweetness to a chili (aka, you hate Cincinnati style, as one example), don't do it...

Posted by: Nova local at June 13, 2021 05:51 PM (b1h2x)

407 Jak, Nix, Not, and never on the eggs.

Posted by: Ben Had at June 13, 2021 05:51 PM (j52yr)

408
I do the Progresso Creamy Tomato with Penne.
Posted by: Just a side note
-------

[scribbles entry onto grocery list]

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:51 PM (ELgVT)

409 qdp I know you like fast food, but you're better than that.

Posted by: San Franpsycho at June 13, 2021 05:52 PM (EZebt)

410 Nova, yup.

Posted by: qdpsteve at June 13, 2021 05:52 PM (L2ZTs)

411 for the next instalement of Kindltot does odd things:

I am building a food dehydrator out of an old Haier chest freezer.

I have the 150 Watt ceramic heating element, an old light fixture, a computer fan that I spliced to an old calculator wall charger, and all I have to do is cut some holes, and build the racks and I am ready to start dehydrating fruit!!

Posted by: Kindltot at June 13, 2021 05:52 PM (ySM85)

412 Posted by: Ben Had at June 13, 2021 05:51 PM (j52yr)

HA!

Posted by: Jak Sucio at June 13, 2021 05:52 PM (jvt6t)

413 San Franpsycho, I've never tried Jollibee. I'd like to try it at least. :-)

Posted by: qdpsteve at June 13, 2021 05:52 PM (L2ZTs)

414 Speaking of Kolaches or correctly Klobasneks, the coonass version , pistolettes , are awesome . Stuffed with shrimp or crawfish ettoufee. Makes my mouth water thinking of them.

Posted by: Just a side note at June 13, 2021 05:52 PM (2DOZq)

415 Jak, I can see that I am going have to keep an eye on you and Weasel.

Posted by: Ben Had at June 13, 2021 05:54 PM (j52yr)

416 Posted by: Just a side note at June 13, 2021 05:52 PM (2DOZq)

I think the Czechs would agree with that.

Posted by: Jak Sucio at June 13, 2021 05:54 PM (jvt6t)

417 Jak se mas, Jak?

Green's in Zabcikville, Texas has the best kolaches and klobesnek going, hands down.

Posted by: No Longer Amused at June 13, 2021 05:54 PM (9bc16)

418 Ketchup, catsup, whatever...it's just a tomato-based sauce. As long as it isn't on French toast, I'm okay with it.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:54 PM (ELgVT)

419 415 Jak, I can see that I am going have to keep an eye on you and Weasel.
Posted by: Ben Had at June 13, 2021 05:54 PM (j52yr)

It's an Appalachy thing that moved to Texas when they did.

Posted by: Jak Sucio at June 13, 2021 05:55 PM (jvt6t)

420 Oh, ok, try it. I love trying. I love Filipino food. I tried Jollibee. I had thoughts of self harm after.

Posted by: San Franpsycho at June 13, 2021 05:55 PM (EZebt)

421 Inspritziny UHoo......

*got Czech contacts*
Posted by: Jak Sucio at June 13, 2021 05:50 PM (jvt6t)

Heh. Don't know how many Czechs work at Shipley's Donuts.

Posted by: Just a side note at June 13, 2021 05:55 PM (2DOZq)

422 Whomever runs Wendy's Twitter accouns is a savage.

Someone to @Wendys: "You know Burger King also has spicy chicken nuggets."

@Wendys: "Yeah, and there's also water in the bottom of the dumpster out back, if you're thirsty."

Posted by: qdpsteve at June 13, 2021 05:55 PM (L2ZTs)

423 417 Jak se mas, Jak?

Green's in Zabcikville, Texas has the best kolaches and klobesnek going, hands down.
Posted by: No Longer Amused at June 13, 2021 05:54 PM (9bc16)

Not much. A good weekend with friends, family & Horde.

Posted by: Jak Sucio at June 13, 2021 05:56 PM (jvt6t)

424 San F, hmmm well thanks for the warning at least :-)

Posted by: qdpsteve at June 13, 2021 05:56 PM (L2ZTs)

425 for the next instalement of Kindltot does odd things:
-------
Hmm. What could go wrong?

The newspaper article will be interesting.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:56 PM (CTJwJ)

426 Pronounced kolahchkies around here. Never understood the spelling.

Posted by: dartist at June 13, 2021 05:57 PM (+ya+t)

427 Ketchup, catsup, whatever...it's just a tomato-based sauce. As long as it isn't on French toast, I'm okay with it. Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:54 PM (ELgVT)

One year I made grape ketchup, it was not exciting enough to do it again. There is also these old recipes for walnut ketchup and mushroom ketchup. Not sure if I am interested enough for those.

Posted by: Kindltot at June 13, 2021 05:57 PM (ySM85)

428 Pete Bog will save me from you heathens.

Posted by: Ben Had at June 13, 2021 05:58 PM (j52yr)

429 Filipino food is hard unless you know Filipino people. They cook, they don't go out for bihan pancit

Posted by: San Franpsycho at June 13, 2021 05:58 PM (EZebt)

430 Skip - Hold your fire on the Pennsylvania election bill. I talk a good bit about what is going in on PA in my next post. Ace will probably put it up this week sometime.

Posted by: Dave in Fla at June 13, 2021 05:58 PM (5p7BC)

431 I put Heinz 57 on all meat products except hamburgers though I do use it on meatloaf.

Posted by: Just a side note at June 13, 2021 05:59 PM (2DOZq)

432 One year I made grape ketchup, it was not exciting enough to do it again. There is also these old recipes for walnut ketchup and mushroom ketchup. Not sure if I am interested enough for those.
Posted by: Kindltot at June 13, 2021 05:57 PM (ySM85)

Had the mushroom one in Williamsburg...you're right, it's not really exciting, either...

Posted by: Nova local at June 13, 2021 05:59 PM (b1h2x)

433 I might give homemade mayo 5 days in refrigerator

Posted by: Skip at June 13, 2021 05:59 PM (Cxk7w)

434 Johnsonville Brats are presumably better than the scheisse hot dog meat. Maybe. Hot dogs are nasty. Scraps.

I got spoiled "over there". They take sausage really, really seriously. Fresh every morning. Weisswurst is fricking awesome. I wanted to pack some in dry ice and bring them home on the flight when I PCS'd, they are that good.

Posted by: Common Tater at June 13, 2021 05:59 PM (Ejylv)

435 Late to the thread but wanted to comment on the food halls. Faneuil Hall Market was one of my favorite places. The most difficult thing was deciding what kind of food to eat as there were so many different wonderful choices. The other place was the food hall in Barcelona. Huge hams hanging over the stalls a d every kind of cured meat. Those food halls in the article look so sterile. Too shiny. No ambience.

Posted by: Sharon(willow's apprentice) at June 13, 2021 05:59 PM (sd8p8)

436 OT: I know Ghostbusters II doesn't get the love, but Peter MacNicol's servile Janosz is slimy perfection.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at June 13, 2021 05:59 PM (Dc2NZ)

437 I find it fascinating: the Filipino take on American fast food. I need to try their Chickenjoy.

Posted by: qdpsteve at June 13, 2021 05:44 PM (L2ZTs)

It's tastes just like chicken!!

Posted by: OrangeEnt at June 13, 2021 05:59 PM (7bRMQ)

438 One year I made grape ketchup, it was not exciting enough to do it again. There is also these old recipes for walnut ketchup and mushroom ketchup. Not sure if I am interested enough for those.
Posted by: Kindltot
------

You have caused me to join Ben Had's camp.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:00 PM (CTJwJ)

439 Posted by: Common Tater at June 13, 2021 05:59 PM (Ejylv)

I had duck bratwurst last night for dinner....

Just sayin'

Posted by: CharlieBrown'sDildo at June 13, 2021 06:00 PM (Q9lwr)

440 Mike Hammer, a gentleman of discerning taste.

Posted by: Ben Had at June 13, 2021 06:01 PM (j52yr)

441 Those food halls in the article look so sterile. Too shiny. No ambience.

Posted by: Sharon(willow's apprentice) at June 13, 2021 05:59 PM (sd8p

Exactly.

Posted by: CharlieBrown'sDildo at June 13, 2021 06:01 PM (Q9lwr)

442 mm. What could go wrong?
The newspaper article will be interesting. Posted by: Mike Hammer, etc., etc.


I am thinking of hanging a UV lamp in there as well, to make sure nothing grows on it.
It should work well enough, the fruit is acid and sugary enough to keep anything but mold from growing and the mold is inhibited by the airflow

Posted by: Kindltot at June 13, 2021 06:01 PM (ySM85)

443 Filipino food is hard unless you know Filipino people. They cook, they don't go out for bihan pancit

Posted by: San Franpsycho at June 13, 2021 05:58 PM (EZebt)

Yup, only eat it if you know who made it....

Posted by: OrangeEnt at June 13, 2021 06:01 PM (7bRMQ)

444 OrangeEnt, uh, yay?

Posted by: qdpsteve at June 13, 2021 06:01 PM (L2ZTs)

445 The world's greatest food halls are much more than simple food courts

------

Uh, no. That's exactly what they are. Very expensive food courts at toney shopping establishments. "Food hall" is just a different name for the same exact thing, so that rich people don't feel like they're in a mall for dirty commoners, breathing their poor person air and catching poor from them.

Posted by: Yudhishthira's Dice at June 13, 2021 06:02 PM (vpYjV)

446 CBD, a cheap foie de gras? (SP)

Posted by: Ben Had at June 13, 2021 06:03 PM (j52yr)

447 I don't know, the market in Barcelona smelled pretty bad. I wasn't in much of a mood to eat there as a result.

Posted by: Dave in Fla at June 13, 2021 06:03 PM (5p7BC)

448 CBD, my sheet pan looks just like yours with the chicken photo. I was going to buy a new one but now figure it is just fine.

Posted by: Sharon(willow's apprentice) at June 13, 2021 06:03 PM (sd8p8)

449 Yud, that's a thing here in SoCal now. Food courts full of "artisinal" independent places.

Not all the restaurants are bad, of course, but some are just too strange and/or pretentious to live.

Posted by: qdpsteve at June 13, 2021 06:03 PM (L2ZTs)

450 HEB used to have a great deli of prepared dishes of different meats , salads, vegs and pasta. Then came Covid.

Posted by: Just a side note at June 13, 2021 06:04 PM (2DOZq)

451
I am thinking of hanging a UV lamp in there as well, to make sure nothing grows on it.
---------

Is the chest all metal? Also, the consequences of ozone to the food should be considered.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:04 PM (vOGqy)

452 Chicken Fried Steak tonight. I was up in Rockford and there's a Meiers on they way. Got some great reduced meat and threw it in the freezer. Minute steaks are the first to get cooked tonight in this form.

Posted by: Farmer at June 13, 2021 06:05 PM (55Qr6)

453 Those food halls in the article look so sterile. Too shiny. No ambience.

Open air food market in downtown Pnhom Penh sounds right up your alley!

Posted by: Common Tater at June 13, 2021 06:05 PM (Ejylv)

454 OrangeEnt, uh, yay?

Posted by: qdpsteve at June 13, 2021 06:01 PM (L2ZTs)

Only legs and thighs. A little greasy. Don't like the spaghet. Adobo rice ok if they have it. Fries good.

Posted by: OrangeEnt at June 13, 2021 06:06 PM (7bRMQ)

455 Vegan kitchens in food courts. Yeah, I'll just grab something from the Arby's.

They all have the Chinese place offering the samples of bourbon chicken though.

Posted by: Dave in Fla at June 13, 2021 06:06 PM (5p7BC)

456 Orange, thanks.

Also I just read that the new Indiana Jones flick that's shooting now, will take place in the mid- to late-1960s. Indy versus hippies! Yay!

Posted by: qdpsteve at June 13, 2021 06:08 PM (L2ZTs)

457 I was at Montgomery Mall a couple of days ago and the food court there is humongous. They had all kinds of food. It did not strike me as typical although I'm a New Englander. I've never been in such a huge mall. The funny part was that there is a sign on the door that masks are recommended, not required and I was one of the only persons in the mall not wearing a mask.
The phrase people keep using is that there are mixed messages from the CDC so they are going to stick with the mask.

Posted by: Sharon(willow's apprentice) at June 13, 2021 06:10 PM (sd8p8)

458 Vegan kitchens in food courts. Yeah, I'll just grab something from the Arby's.

They all have the Chinese place offering the samples of bourbon chicken though.
Posted by: Dave in Fla at June 13, 2021 06:06 PM (5p7BC

Damnedest thing; I really don't get it... If I'm in the middle of a shopping trip (always abominable, no matter how upscale), I want something quick to stuff in my craw so I can get through the pain and rage and sorrow that much faster. Not a baked Alaska.

Posted by: Yudhishthira's Dice at June 13, 2021 06:10 PM (vpYjV)

459 Ketchup, catsup, whatever...it's just a
tomato-based sauce. As long as it isn't on French toast, I'm okay with
it. Posted by: Mike Hammer, etc., etc. at June 13, 2021 05:54 PM (ELgVT)

One
year I made grape ketchup, it was not exciting enough to do it again.
There is also these old recipes for walnut ketchup and mushroom ketchup.
Not sure if I am interested enough for those.


Posted by: Kindltot at June 13, 2021 05:57 PM


Just made some kick ass rhubarb ketchup. It goes really well with grilled meats. I highly recommend it,

Posted by: RedMindBlueState at June 13, 2021 06:11 PM (rBtIz)

460 453 Those food halls in the article look so sterile. Too shiny. No ambience.

Open air food market in downtown Pnhom Penh sounds right up your alley!
Posted by: Common Tater.

Nope. China, Vietnam not on my bucket list.

Posted by: Sharon(willow's apprentice) at June 13, 2021 06:13 PM (sd8p8)

461 Also I just read that the new Indiana Jones flick
that's shooting now, will take place in the mid- to late-1960s. Indy
versus hippies! Yay!

Posted by: qdpsteve at June 13, 2021 06:08 PM (L2ZTs)

Huh? I thought Ford was a lot older than that.........

Posted by: OrangeEnt at June 13, 2021 06:13 PM (7bRMQ)

462 Also I just read that the new Indiana Jones flick that's shooting now, will take place in the mid- to late-1960s. Indy versus hippies! Yay!
Posted by: qdpsteve at June 13, 2021 06:08 PM (L2ZTs)
---

If he teams up with Timothy Leary to defeat the Antarctic Nazis, I might watch.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at June 13, 2021 06:13 PM (Dc2NZ)

463 I've been in Jollibees in The Philippines. I thought it was fine.

Posted by: Brother Northernlurker just another guy at June 13, 2021 06:14 PM (cSyAR)

464 Orange, alls I knows is that the director has hinted that Velvet Underground will be on the soundtrack...

Posted by: qdpsteve at June 13, 2021 06:14 PM (L2ZTs)

465 Is the chest all metal? Also, the consequences of ozone to the food should be considered.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:04 PM (vOGqy)


Well, the whole thing is lined in metal, that is why I picked it up. The insulation is very good, and my trial run of "just stick the heater element in there for an afternoon and see what happens" did give a nice temperature and no issues. Once it is vented and I bleach it a final time it should go fine
I did cut out the compressor and ρρρρρρ ρρρ disposed of the refrigerant in the DEQ required method, but I let caution guide me when considered seeing if the iso-butane is as flammable as they say . . .

Posted by: Kindltot at June 13, 2021 06:15 PM (ySM85)

466 I've been to the food halls in Singapore and Hong Kong, and the Harrods at Leeds if that counts. They're fun to browse in -- kind of like a Red Light District for foodies -- but I wouldn't call them joygasmic. Poncey and pricey and not as fun as street food.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at June 13, 2021 06:17 PM (Dc2NZ)

467 I learned how to make lumpia from my dad, who learned from Filipino cooks on the boats he served on.

Posted by: SMH at June 13, 2021 06:19 PM (8WCBI)

468 I make a grape conserve that is half raisins, and I make both apple and pear chutneys that are pretty much a New England chutney and not at all the UK type.
The conserve is for when you want a sticky relish to pair with your savory, and the chutney goes well on meat and cheese.

Posted by: Kindltot at June 13, 2021 06:19 PM (ySM85)

469 Kindltot- The ozone that I was referring to would be the result of the pondered UV lamp. Don't know that there is anything to contradict using it, but I've never heard of using UV for any short or long-term food storage/prep. Two issues, really, the direct UV exposure, and the ozone produced by the UV. Just tossing out thoughts, I have no specific knowledge.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:21 PM (DMQdU)

470 I put Heinz 57 on all meat products except hamburgers though I do use it on meatloaf.
Posted by: Just a side note at June 13, 2021 05:59 PM (2DOZq)

Yup......Heinz 57 is good on a steak too.

Posted by: Hairyback Guy at June 13, 2021 06:26 PM (R/m4+)

471 UV is used for aging meat, and the bulbs are so cheap it might be worth it. They sell them for basking lamps for reptiles.

Dad built a dryer out of plywood and a milkroom heater when I was a kid, and I have a counter top one that is not ideal for what I want to do. When I get dead ripe fruit I need a lot of volume to process it and this seems like the best deal.
I can buy a commercial one about half this size that costs much more than what I am now building out of stuff I failed to throw away.

Posted by: Kindltot at June 13, 2021 06:34 PM (ySM85)

472 I am now building out of stuff I failed to throw away.
Posted by: Kindltot
--------

A man after my own heart. I throw away nothing that might have some potential (not yet contemplated) use.

Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:52 PM (vOGqy)

473 It's just...Germans don't do curry...and they don't even really do ketchup...so the whole concept would worry me!

Posted by: Nova local at June 13, 2021 05:32 PM (b1h2x)

There were curry wurst stands on practically every street corner in Berlin last time I was there.

Posted by: jix at June 13, 2021 06:55 PM (mYahd)

474 A man after my own heart. I throw away nothing that might have some potential (not yet contemplated) use.
Posted by: Mike Hammer, etc., etc. at June 13, 2021 06:52

I'm the same, drives my wife nuts. To be fair my parents were raised during the end of the depression and their folks' habits are embedded in my DNA.

Posted by: Farmer at June 13, 2021 07:37 PM (55Qr6)

475 Was reading a time travel book yesterday where the heigro, back in another decade, explains this time by saying "People take pictures of their food and send them to other people. The future is strange."
Yep. Nothing's been right since the big 2000 rolled around.

Posted by: Midlandia at June 14, 2021 06:48 PM (x5dTf)

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