Food Thread: It's A Real Rib-Tickler!

babyback44.jpg

Baby Backs were always the red-headed stepchild in my ribs world. The classic, and maybe still the champ is a St. Louis trimmed pork rib rack, followed by the difficult-to-find beef rib*, and then lamb ribs. Baby back ribs never appealed to me because the ones I have had were small and not too meaty compared to the sparerib.

But I had some last night at a friend's house, and they were bigger than I expected, and much meatier. It was a thoroughly enjoyable experience, and that has nothing to do with the two Hendricks martinis I had before dinner.

This shouldn't surprise me, as the pork industry has upped its game tremendously in all other respects, so why not expect baby backs to be better?

Well, because I am a dolt. It never occurred to me.

*Finding beef ribs is easy. Finding beef ribs with enough meat on them to enjoy is another thing entirely.

******

Just because you can do something doesn't mean you should!

Van Leeuwen and Kraft debut mac and cheese-flavored ice cream

It sounds disgusting, and whatever pleasant flavors they have happened upon is no doubt mostly the result of the ice cream portion of the concoction. Why people insist upon screwing up perfectly good foods is beyond me. Ice cream is good! Mac & Cheese is good! Why mix them?

Hell...peanut butter is good. Mushrooms are good. Why not make mushroom flavored peanut butter?

THAT'S A JOKE! DON'T DO IT!

[Hat tip: red1c4. Of course it should be Flipping the bird to redc1c4 for pointing out this horror-show]

******

When I see anything tout itself as the "ultimate" guide to anything, I know that I will eventually stand up, angrily throw down my keyboard and stomp out of the room, muttering vulgarities and questioning the honor of the writer's family. So read The Ultimate Guide To Southern Cocktails with suspicion, or at least the jaded eye of an enlightened amateur drinker, who knows better than to listen to anything other than his own palate.

Milk Punch? Dark 'n Stormy? Really? Yuck. But it is fun to read, with a bunch of links and a map of the signature drink of every southern state...at least according to the writer!

******

thermshrimp.jpg

Smoked shrimp! What's not to like? Well, when they taste like smoked rubber bands...that's what. So this is one of the those times were the understandable temperature obsession of Thermoworks is sort of important. I'm not sure that checking the temperature of every single shrimp in the pan is necessary, but I think it is a good idea to use a probe or check the temperature with an instant-read thermometer. Buttery Smoked Shrimp sure does sound good, and it doesn't have to be done in a smoker. A covered grill will work if you have a smoker insert or even a piece of hickory to toss on the burner. The shrimp and butter will pick up plenty of smoke flavor very quickly, so be careful not to overwhelm the delicate flavors with smoke!

******

I sometimes get this at my favorite Italian-American restaurant, and it never disappoints. Chicken, eggplant, mozzarella and prosciutto. Yeah...there's a real head scratcher. No idea why it would taste good.

Chicken Sorrentino is also pretty easy to make, and the only modification to this recipe I would make is to slice the eggplant in advance, then salt it and blot it. That minimizes the bitterness that can be a problem with eggplant.

******

I'm no longer linking to "Epicurious" because they insisted on shoving their stupid corporate SJW crap in my face. But MisHUm keeps sending me interesting recipes, and this one, a Frozen Moscow Mule, sounds quite good. It uses fresh ginger instead of ginger beer, and has a good technique for making a frozen drink that isn't either too watery or too frozen.

It caught my eye because I just made another batch of honey-ginger simple syrup for my world famous (and stolen from The Palomar in London) Bumblee cocktail and the house smells of ginger!

[Hat Tip: Misanthropic Humanitarian]

******

inflation55.jpg

Yes, that's sort of funny, in a very unfunny way. Only the bald-faced liars inside the Beltway could pretend that food inflation isn't significant. And none of that 3%-5%. I have seen 50% increases in some foods, and the typical summer decreases for seasonal fruits and vegetables have been smaller than I recall in previous years.

******

Avocados sans thumbprints, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages), carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs, 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 Eat!

Posted by: nurse ratched at July 25, 2021 03:00 PM (U2p+3)

2 Food fight

Posted by: Skip at July 25, 2021 03:00 PM (Cxk7w)

3 Should start making tacos soon, cultural appropriation never hurt anyone.

Posted by: Skip at July 25, 2021 03:02 PM (Cxk7w)

4 gotta sous vide that shit

Posted by: ghost of hallelujah at July 25, 2021 03:02 PM (yfQb2)

5 Hey there it is! Food thread!

Posted by: qdpsteve at July 25, 2021 03:06 PM (L2ZTs)

6 Had a slab of king salmon for dinner with eldest son last evening.

I mixed soy sauce, fresh ground ginger and some of Maud'dib's amazing maple syrup and slathered it on and let sit in the fridge, covered for a couple hours. Baked at 400 for 20 minutes. Served with steamed broccoli, homemade hollandaise and some potatoes for the boy.

A two pound piece of fish was demolished between the two of us.

Posted by: nurse ratched at July 25, 2021 03:06 PM (U2p+3)

7 I have been noticing lately that spare ribs are getting trimmed closer and closer to the bone to make the pork bellies thicker. Pork belly is becoming a delicacy in many places and they are trying to maximize profits by trimming the ribs as close as they can. Used to be a good chunk of meat/fat on top of the ribs I bought but lately they are lacking in that area.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 03:07 PM (JUOKG)

8 Finding beef ribs is easy. Finding beef ribs with enough meat on them to enjoy is another thing entirely.

I have a real butcher around the corner. Beef Ribs is the bomb!

Posted by: rhennigantx at July 25, 2021 03:08 PM (yrol0)

9 Seems like most of the times I've had beef ribs they've just been like eating a giant mound of gristle. Guess they're tricky to do right.

Posted by: qdpsteve at July 25, 2021 03:10 PM (L2ZTs)

10 Good afternoon, horde!

Tomorrow I am taking Mom to Tennessee to visit her sister. I expect to be eating a lot of pizza this week. Homemade--Mom's a pro.

Posted by: April at July 25, 2021 03:10 PM (OX9vb)

11 I've had cheese flavored uce creem - it was actually good

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 03:10 PM (oEn12)

12 Hubby is cooking ribs on the grill right now. I am going to air fry some chicken wings that have been marinating in a spicy Korean style sauce. Made a vinegar based cole slaw and a mayo based potato salad that I think has turned out the best I've ever made.

Y'all are invited as long as you bring some form of libation and promise to behave.

Posted by: cfo mom at July 25, 2021 03:10 PM (Q8bDL)

13 I started watching a YouTube video the other day with Adam Richman and some other guy talking about hamburgers in New York. They were so pompous and snotty.
I'm sure those hamburgers are good but dammit, they're hamburgers. Nobody needs to be that snotty about hamburgers.

I apologize. I've been drinking.

Posted by: Brother Northernlurker just another guy at July 25, 2021 03:10 PM (KBLxW)

14 vmom, I'm sure you mean cheeseCAKE ice cream ;-)

Posted by: qdpsteve at July 25, 2021 03:11 PM (L2ZTs)

15 CFO Mom, I'll bring the Howler Head! ;-)

Posted by: qdpsteve at July 25, 2021 03:11 PM (L2ZTs)

16 Consider yourselves fortunate that I didn't say hamfuckingburgers. It's not Coq au vin.

Posted by: Brother Northernlurker just another guy at July 25, 2021 03:12 PM (KBLxW)

17 When I used my smoker more I liked to smoke country ribs, which I think are sliced shoulder with the bone in. Just like whole shoulder they're hard to mess up and a lot more meat than baby backs.

Posted by: dartist at July 25, 2021 03:13 PM (+ya+t)

18 April: lucky!!

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

19 Ok steve. Give me an hour and we will be pushing it all through your USB.

Posted by: cfo mom at July 25, 2021 03:13 PM (Q8bDL)

20 Y'all are invited as long as you bring some form of libation and promise to behave.
Posted by: cfo mom

Libations would be a pleasure to supply; however, the latter requirement rules me out.

Posted by: AZ deplorable moron at July 25, 2021 03:14 PM (26RVx)

21 CBD, what do you think of this new Howler Head Kentucky bourbon? It's banana flavored. I've been saying, mix it with some Skrewball (peanut butter flavored) and you've got a drink called the Elvis.

Posted by: qdpsteve at July 25, 2021 03:14 PM (L2ZTs)

22 I've been bad, ate way too much food the last few days.

I can resist everything but temptation. Portion control.

Posted by: Common Tater at July 25, 2021 03:15 PM (XVgpK)

23 Evening, Horde...How goes it? I'm not that much of a cook, but I had some family come in from out of town so I made a passable chili--my own recipe! It's actually pretty tasty and not too spicy. I also made fried ice cream dessert bars (one of the recipes from a Morning Rant). That turned out really, really good. Even though it doesn't contain any ice cream, the frozen milk concoction has the taste and texture of ice cream. The slightly toasted Corn Flakes give it a nice crunch. And you can top it off with your favorite ice cream toppings for extra flavor/texture. Great stuff!

Posted by: Lord Squirrel at July 25, 2021 03:16 PM (K5n5d)

24 "Mac and cheese flavored ice cream"

My coffee creamer is Fruity Pebbles flavored.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:17 PM (1Yy3c)

25 Been buying baby back ribs for years from Sam's Club. They vacuum seal 3 racks in a pack. Always meaty.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 03:17 PM (Jl1tB)

26 Hi y'all!

Colorado Morondezvous
Saturday August 21st
6:30pm til .........
Central Denver (not downtown)

wds dot aoshq at proton mail dot com

Posted by: westminsterdogshow at July 25, 2021 03:17 PM (C8gM7)

27 If I can ever find ginger beer I'm definitely going to make a Suffering Bastard.

Posted by: Brother Northernlurker just another guy at July 25, 2021 03:18 PM (KBLxW)

28 Two of my sons are here to help me pack up the house. I smoked a pork shoulder on Friday and we've been eating off it since. They're eating well, but earning every bit of it.

Posted by: Duke Lowell at July 25, 2021 03:18 PM (kTF2Z)

29 Northernlurker: getcherself some Bundaberg ginger beer. De-lish.

Posted by: qdpsteve at July 25, 2021 03:18 PM (L2ZTs)

30 18 April: lucky!!
Posted by: qdpsteve

Oh, yeah, no doubt. Good thing I dropped five lbs, because it's all coming back this week!

Posted by: April at July 25, 2021 03:20 PM (OX9vb)

31 AZ deplorable moron - ok, if you can't behave, can you at least be entertaining in a "hold my beer" sort of way?

Posted by: cfo mom at July 25, 2021 03:20 PM (Q8bDL)

32 I just took a bit of peanut butter and stirred in another bit of mushroom powder. Despite the above admonition, I think you may be on to something here. It's surprisingly good. Now I wouldn't recommend using it in a PBJ, but a savory dish? Why not... maybe an asian-type chicken or something...

Posted by: Tim Honks at July 25, 2021 03:21 PM (Xaump)

33 cfo mom

Sounds wonderful. Did you bring him down for the Riley County Fair?

I got some Grand Marnier, bottled before the corporate takeover. Is that OK?

Posted by: NaCly Dog (u82oZ) at July 25, 2021 03:21 PM (u82oZ)

34 When I used my smoker more I liked to smoke country ribs, which I think are sliced shoulder with the bone in. Just like whole shoulder they're hard to mess up and a lot more meat than baby backs.

Posted by: dartist at July 25, 2021 03:13
------------------
Sliced shoulder with bone-in sounds like a pork steak.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 03:22 PM (Jl1tB)

35 I mix cinnamon powder into my peanut butter.

It good

Posted by: Dr. Varno at July 25, 2021 03:23 PM (vuisn)

36 My favorite thread.
Book thread would be my favorite thread but c'mon, early Sunday morning? Caught it on a timely basis a time or two during the covid lockdown, but now that Saturday night live music is back in the bars I just can't do it.
So thanks for putting the food thread up at a reasonable hour.

Posted by: From that time at July 25, 2021 03:23 PM (4780s)

37 Woo hoo! BiL is on a fishing trip in Alaska and his share of the group's catch is 40 pounds, too much for just the two of them. So we're getting a shipment of salmon and/or halibut in a few days. Can't wait.

Posted by: Art Rondelet of Malmsey at July 25, 2021 03:24 PM (fTtFy)

38 14 vmom, I'm sure you mean cheeseCAKE ice cream ;-)
Posted by: qdpsteve

coulda been, but it was labeled "queso"

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 03:24 PM (oEn12)

39 Via Insty.

https://tinyurl.com/AdjustibleSnakering

An adjustable Don't Tread On Me themed ring.

I'm sorry, but it's not edible.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:25 PM (1Yy3c)

40 Been buying baby back ribs for years from Sam's Club. They vacuum seal 3 racks in a pack. Always meaty.





Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 03:17 PM

That's where I get mine, never had a bad baby back rib from them. However, the price has gone through the roof lately. $45+ for 3 racks of ribs in my area.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 03:25 PM (JUOKG)

41 I remember back when hearing about putting chocolate in your peanut butter.

Posted by: Quint at July 25, 2021 03:26 PM (F2/Ok)

42 My favorite thread.
Book thread would be my favorite thread but c'mon, early Sunday morning? Caught it on a timely basis a time or two during the covid lockdown, but now that Saturday night live music is back in the bars I just can't do it.
So thanks for putting the food thread up at a reasonable hour.
Posted by: From that time at July 25, 2021 03:23 PM (4780s)
My favorite thread despite

My favorite thread despite my lack of good taste.

Posted by: Brother Northernlurker just another guy at July 25, 2021 03:26 PM (KBLxW)

43
I mix cinnamon powder into my peanut butter.



It good

Posted by: Dr. Varno at July 25, 2021 03:23 PM

What about gorilla dust?

Posted by: Mister Scott (formerly GWS) at July 25, 2021 03:26 PM (JUOKG)

44 Beef ribs are better than pork ribs. There, I said it.

Posted by: banana Dream at July 25, 2021 03:26 PM (l6b3d)

45 Posted by: qdpsteve at July 25, 2021 03:14 PM (L2ZTs)

Read the post.

Posted by: CharlieBrown'sDildo at July 25, 2021 03:27 PM (Q9lwr)

46 Ice cream with bacon can be pretty good. They makes shakes out of them and i think they add maple syrup.

Posted by: Quint at July 25, 2021 03:27 PM (F2/Ok)

47 Posted by: Art Rondelet of Malmsey

Smoked halibut is to die for.

Posted by: nurse ratched at July 25, 2021 03:28 PM (OUgfF)

48 On vacation so limited cooking this week. Did however order a bushel of steamed crabs. Served with beer, corn on the cob and good onion rings - how can that be bad?

Stopped at a biscuit place this morning and eat country ham and egg biscuits. Oh my. I may not go home again.

Posted by: Tonypete at July 25, 2021 03:28 PM (6WCwE)

49 Read the content?

I didn't think AoS was that kind of blog.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:28 PM (1Yy3c)

50 I just took a bit of peanut butter and stirred in
another bit of mushroom powder. Despite the above admonition, I think
you may be on to something here.

Posted by: Tim Honks at July 25, 2021 03:21 PM (Xaump)

Oh God!

Posted by: CharlieBrown'sDildo at July 25, 2021 03:29 PM (Q9lwr)

51 Sliced shoulder with bone-in sounds like a pork steak.
-----------
Those are good too. These look like very meaty ribs, light and dark meat. Maybe I'm wrong thinking they are shoulder. Cooked them 3-2-1 just like baby backs with a rub and everyone really liked them.

Posted by: dartist at July 25, 2021 03:30 PM (+ya+t)

52 If you want ribs come to Kansas City. KC style barbeque is low & slow with great sauces. Pick almost any place in town if you just want great ribs.

If you want the best burnt ends in town (a KC specialty) go to Q39 or The Smokehouse. Q39 is better on burnt ends but very popular (so crowded) and Smokehouse has better beans.

Posted by: KCSteve at July 25, 2021 03:30 PM (gw2g1)

53 50 I just took a bit of peanut butter and stirred in
another bit of mushroom powder. Despite the above admonition, I think
you may be on to something here.

Posted by: Tim Honks at July 25, 2021 03:21 PM (Xaump)

I first read that as "the above abomination" and I think I'm sticking with that.

Posted by: Tom Servo at July 25, 2021 03:30 PM (rfYv5)

54 No seriously! Just try it.

Posted by: Tim Honks at July 25, 2021 03:30 PM (Xaump)

55 NaCly - We're not up for any road trips yet, but you (and your Grand Marnier) are welcome here anytime.

Truth be told, I don't think the hubs is ever gonna be able to do a road trip. Nor does he want to. I, on the other hand, am chomping at the bit after 2 years of going nowhere.

Posted by: cfo mom at July 25, 2021 03:31 PM (Q8bDL)

56 No seriously! Just try it.


Posted by: Tim Honks at July 25, 2021 03:30 PM (Xaump)

I didn't know mushroom powder existed until right now.

Posted by: Quint at July 25, 2021 03:31 PM (F2/Ok)

57 Peanut butter and mushroom?

One of these days a Hordie will mess around in the kitchen so wildly, they'll end up summoning a demon.

Posted by: qdpsteve at July 25, 2021 03:32 PM (L2ZTs)

58 What about peanut butter with garlic powder?

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:32 PM (1Yy3c)

59 I like to dry rub baby back pork ribs, smoke them and then finish on the grill with a glaze.

My boys would eat a rack each.

What to do with all the bones?

Posted by: nurse ratched at July 25, 2021 03:32 PM (OUgfF)

60 Robert: see my 57!

Posted by: qdpsteve at July 25, 2021 03:33 PM (L2ZTs)

61 Beef ribs are better than pork ribs. There, I said it.
Posted by: banana Dream at July 25, 2021 03:26 PM (l6b3d)

-----------

True if you have a good butcher close to you. When done right, they're like roast beef on a stick.

Posted by: Duke Lowell at July 25, 2021 03:33 PM (kTF2Z)

62 Hot dogs at the ol' ballpark today so that should about do it for Sunday's food quota. No fuss no muss.

Posted by: grammie winger at July 25, 2021 03:33 PM (45fpk)

63 Mmmmm. Shrimp swimming in butter.

I will admit though, I am a philistine- I prefer fried fish (when done well.)

I wonder how smoked fish, battered, then fried would be?

Posted by: Aetius451AD at July 25, 2021 03:33 PM (csEWM)

64 I did baby back ribs on my Traeger about 3 weeks ago. I need to be more patient and let them go a bit longer for texture.

Posted by: Martini Farmer at July 25, 2021 03:33 PM (BFigT)

65 I made a good home style summer dish last night - a cup of fresh purple hulled peas, a couple sweet onions and garlic chopped in as well as a big ancho chile, lots of salt and pepper and some other spices and boil together for 40 minutes. yeah, the purple hulled peas are carbos, but it was great!

(for those unaware, purple hulled are very similar to black eyed peas, and they're in season here right now)

Posted by: Tom Servo at July 25, 2021 03:34 PM (rfYv5)

66 A jar of peanut butter should have only one ingredient listed. I'll let you guess what the one ingredient is.


And speaking of PB, there is no damned possibility that a kid can take a PB&J sandwich anywhere today. There is a 100% possibility that at least one mom has sent a note to anyone with a group of kids forbidding any other kid from enjoying peanut butter. My kid isn't going to be holding your kid down and smearing the sandwich over their body. It pisses me off to no end. My kid should be able to eat her damned sandwich.

Posted by: banana Dream at July 25, 2021 03:34 PM (l6b3d)

67 I'm from North Texas, my wife is from Kansas City. We've had "discussions" about who has the best BBQ.

Posted by: Duke Lowell at July 25, 2021 03:34 PM (kTF2Z)

68 It's a known science fact that if you mix peanut butter with any two savories, an inescapable wormhole will be opened in your kitchen.

Posted by: qdpsteve at July 25, 2021 03:34 PM (L2ZTs)

69 My kid isn't going to be holding your kid down and smearing the sandwich over their body.
Posted by: banana Dream

This is where you and I have differed in our child-rearing philosophies.

Posted by: Tonypete at July 25, 2021 03:36 PM (6WCwE)

70 Listen, Fat! You've had enough baby backs and mushrooms!

Posted by: Dr. Bone at July 25, 2021 03:37 PM (bCkNL)

71 I did some baby backs last night. But I've not been happy with any of the commercial ribs I've been getting lately. Swift brand being one. I got these at Costco, and they seem to have the same dry texture and bland flavor. Twice, when I've been over the hill on the Capitola CA side, I've gone by the Corralitos Market & Sausage Co. which is famed in the area for their smoked meats (cheezy brauts etc.) always gotten a bunch of sausage, and their regular butcher ribs that already have their own rub. I smoke those the same way, and they're exponentially better. Super moist, melting fat, full of flavor - amazing. I dunno, but I think I'm done with Costco and market ribs.

From now on I'll either get them from the semi-local butcher or these guys. It's worth the extra $. The semi-local butcher (a 100 year old market) often has great beef ribs, loads of meat. But not all the time. I still struggle cooking those as well as I've had them at places that know what they're doing. Just can't get them quite as tender.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:37 PM (wAnMi)

72 What to do with all the bones?

Posted by: nurse ratched at July 25, 2021 03:32 PM (OUgfF)

Toss 'em. I have made pork stock, and it isn't very good.

Posted by: CharlieBrown'sDildo at July 25, 2021 03:37 PM (Q9lwr)

73 Posted by: banana Dream at July 25, 2021 03:34 PM (l6b3d)

peanuts and salt. I remember way back in the 70s we got a peanut butter maker. If you used unsalted peanuts, ugh. It should probably have some sugar as well. A cooking trick it is to add some salt to a dish with a decent amount of sugar, and add some sugar to a a salty dish. It is not so much to balance things out but to accent the flavors.

Posted by: Quint at July 25, 2021 03:38 PM (F2/Ok)

74 I was raised on Texas brisket - still my favorite slow-smoked BBQ - but when it comes to ribs, give me the pig's. Eating beef ribs feels like I'm eating something Fred Flintstone would eat, plus there is a lot of fat on beef ribs, whereas pork ribs seem to have fat-less meat on a rib that fits on a dinner plate.

Posted by: Buck Throckmorton at July 25, 2021 03:38 PM (d9Cw3)

75 I like the experience of eating ribs - the sauce, the bones, using my hands and getting in there - more than I think I like the ribs myself.

And I'm awful at grilling or smoking ribs. Just awful.

Posted by: Arrow Straight at July 25, 2021 03:38 PM (SrXsf)

76 Because it's the season, I've been doing fried squash. Wish I could find some nice crooknecks. The squash in the store don't have much flavor.

Posted by: Notsothoreau - look forward at July 25, 2021 03:38 PM (5HBd1)

77 I didn't know mushroom powder existed until right now.
--------------
Buy fresh mushrooms and push them around on a plate until they're crispy dry. Blast them in a coffee grinder to dust. Great on anything you like mushrooms on.

Posted by: dartist at July 25, 2021 03:38 PM (+ya+t)

78 >>> True if you have a good butcher close to you. When done right, they're like roast beef on a stick.
Posted by: Duke Lowell at July 25, 2021 03:33 PM (kTF2Z)


They were prevalent as pork ribs back in Kansas. Decent private, not big chain, grocery stores even had bbq ribs in the same place you'd find the rotisserie chicken. But I've given up on having bbq beef ribs in GA. I guess I could make them but I don't have a smoker. I've thought about using my big kettle webber charcoal grill as a smoker, I got the wood and smoke box, but haven't tried it yet.

Posted by: banana Dream at July 25, 2021 03:39 PM (l6b3d)

79 I have a recipe to make hummus that uses peanut butter instead of tahini. I really need to try it.

Posted by: Notsothoreau - look forward at July 25, 2021 03:39 PM (5HBd1)

80 The squash in the store don't have much flavor.
Posted by: Notsothoreau

I swear that is the point of most market veggies these days.

Posted by: Tonypete at July 25, 2021 03:39 PM (6WCwE)

81 I did baby back ribs on my Traeger about 3 weeks ago. I need to be more patient and let them go a bit longer for texture.
Posted by: Martini Farmer at July 25, 2021 03:33 PM (BFigT)


There's 2 ways I cook those. Either the 1,2,3 method, or more likely - at 275 for approx 3 hours depending on size. Cover with foil after 90 minutes. They're always fall off the bone and moist - save for my complaint above. Maybe the commercial pork in CA is just getting shitty because they're feeding the pigs vegan diets? Who knows. I also suspect all of it is frozen at some point, which doesn't help.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:40 PM (wAnMi)

82 When done right, they're like roast beef on a stick.

Posted by: Duke Lowell at July 25, 2021 03:33 PM
-----------------------
Well, that doesn't meet my criterion for a "rib". A rib should have a dry or wet BBQ seasoning on it. I don't put that on my roast beast.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 03:40 PM (Jl1tB)

83 I never got into peanut butter as a savory. But I know it is widely used and many love those dishes. I think they use it in Thai dishes and some others from that region. I have the least experience with Thai. I had a bad experience early on and never really pursued it.

Posted by: Quint at July 25, 2021 03:40 PM (F2/Ok)

84 Texas barbecue is about method and tradition.

KC (or anywhere else for that fact) barbecue is a flavor.

It's two different things that are both identified with the same word. It's apples and oranges.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:40 PM (1Yy3c)

85 It hasn't been a good year for fruit either, even from farms that I've bought from in the past.

Posted by: Notsothoreau - look forward at July 25, 2021 03:40 PM (5HBd1)

86 Eating beef ribs feels like I'm eating something
Fred Flintstone would eat, plus there is a lot of fat on beef ribs...

Posted by: Buck Throckmorton at July 25, 2021 03:38 PM (d9Cw3)

And that is where Sous Vide is great! The long slow cook will render the fat but it won't dry out the meat. Then you just finish the ribs on the grill.

Posted by: CharlieBrown'sDildo at July 25, 2021 03:41 PM (Q9lwr)

87 I have a recipe to make hummus that uses peanut butter instead of tahini. I really need to try it.

Posted by: Notsothoreau - look forward at July 25, 2021 03:39 PM (5HBd1)

I have heard of that. It makes sense really. It is likely going to be cheaper and some say it is better.

Posted by: Quint at July 25, 2021 03:41 PM (F2/Ok)

88 I am slicing pork spare ribs now for doggeh
it's hard - I prefer baby back ribs for him
but bbr is more than $5 a/lb this year while the spare rubs are just $2/lb so ...

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 03:42 PM (oEn12)

89 heh, just finished up some baby back ribs on the pellet grill. Nothing like a long low temp cook with a good rub followed by finishing at high heat.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 03:42 PM (2SdPm)

90 It's in "Natalie Dupree Cooks Everyday Meals From A Well-Stocked Pantry", which is an interesting cookbook. I haven't done a lot of recipes from it, but it helped me figure out what I should keep on hand.

Posted by: Notsothoreau - look forward at July 25, 2021 03:43 PM (5HBd1)

91 Air fryer pork ribs are good - just have to slice them into individual bones first
dalt, pepper, garlic powder

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 03:43 PM (oEn12)

92 I see CBD is still obsessed with sous vide.

CBD just can't seem to wrap his mind around the beauty of a low slow cook on a grill, which helps render off fat.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 03:43 PM (2SdPm)

93 Texas barbecue is about method and tradition.



KC (or anywhere else for that fact) barbecue is a flavor.



It's two different things that are both identified with the same word. It's apples and oranges.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:40 PM (1Yy3c)

that is a bit harsh. I think they do legit BBQ in KC but I have little experience with that. I would say the Texans go for the sauce more than East North Carolinians. Sure in much of the North and some other countries, BBQ is about the sauce and likely not even barbecued.

Posted by: Quint at July 25, 2021 03:44 PM (F2/Ok)

94 If anybody has any tips/recipes on beef ribs, please share. I've even had ones I've cut off of a prime rib myself, and can't get them quite as tender as I'd like - though they're plenty flavorful.

Used to be a BBQ place under an overpass in Milpitas back in the 80's. I'd drive to work at like 4:30am and could smell that old black guy's cooking. On the way home, I'd stop and get a Styrofoam clamshell thing with a bunch of ribs, baked beans, coleslaw and sauce. Dayum, they absolutely fell clean off the bone, the fat melted in your mouth and sooo beefy. Think he just used straight oakwood. I've gotten close over the years, but have yet to nail it.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:44 PM (wAnMi)

95 Lidl brand SpagettiO's are pretty good!

Posted by: Weasel at July 25, 2021 03:45 PM (MVjcR)

96 >>> peanuts and salt. I remember way back in the 70s we got a peanut butter maker. If you used unsalted peanuts, ugh. It should probably have some sugar as well. A cooking trick it is to add some salt to a dish with a decent amount of sugar, and add some sugar to a a salty dish. It is not so much to balance things out but to accent the flavors.
Posted by: Quint at July 25, 2021 03:38 PM (F2/Ok)

Sugar isn't necessary. But salt is and they use some kind of brined peanuts always to make PB. The good jars will read off the ingredients as: peanuts, less than x% salt. I'm starting to get turned off by sweet things and sweet PB grosses me out now. Unless it's mixed with chocolate. PB&chocolate is my Achilles heel, there is very little I wouldn't do for PB&chocolate. It's my Orwellian head-shaped rat cage. I LOVE YOU BIG PB&Chocolate BROTHER!

Posted by: banana Dream at July 25, 2021 03:45 PM (l6b3d)

97 What to do with all the bones?
Posted by: nurse ratched at July 25, 2021 03:32 PM (OUgfF)


Plant them in garden (about 10 in deep, foot and a half apart)

water

grow more ribs!

Posted by: ghost of hallelujah at July 25, 2021 03:46 PM (yfQb2)

98 Lidl brand SpagettiO's are pretty good!
Posted by: Weasel

And that's when the fight broke out Officer. . .

Posted by: Tonypete at July 25, 2021 03:46 PM (6WCwE)

99 The Baskin-Robbins in our town closed when the COVID scare started, and went out of business permanently. A month back, there was a "coming soon" posted for a new ice cream place in the same space. Picture our disappointment when it turned out to be yet another one of those stupid chichi gourmet ice cream shops (already got one in town!), which offers goodies like "balsamic fig" ice cream. Gag! To paraphrase the character from the In And Out movie, "Congratulations, California -- you've ruined ice cream!"

Posted by: tankascribe at July 25, 2021 03:46 PM (rcloO)

100 What to do with all the bones?

Posted by: nurse ratched at July 25, 2021 03:32 PM

The bones man, look at the bones!

Posted by: Tim the Enchanter at July 25, 2021 03:47 PM (JUOKG)

101 CBD just can't seem to wrap his mind around the beauty of a low slow cook on a grill, which helps render off fat.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 03:43 PM (2SdPm)

I do both. You see, I have an open mind about these things. I am not rigid and close-minded.

Posted by: CharlieBrown'sDildo at July 25, 2021 03:47 PM (Q9lwr)

102 I require salt in my peanut butter, but not sugar. No need for that at all.

I get a hot/spicy peanut butter from Krema that's pretty tasty on fresh cornbread.

Don't judge me.

Posted by: April at July 25, 2021 03:47 PM (OX9vb)

103 To paraphrase the character from the In And Out movie, "Congratulations, California -- you've ruined ice cream!"
Posted by: tankascribe

Leftists always only tear down - they never build up.

Posted by: Tonypete at July 25, 2021 03:48 PM (6WCwE)

104 One of these days a Hordie will mess around in the kitchen so wildly, they'll end up summoning a demon.

Posted by: qdpsteve at July 25, 2021 03:32 PM

All in accordance with the prophesy.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 03:48 PM (JUOKG)

105 Posted by: banana Dream at July 25, 2021 03:45 PM (l6b3d)

good point. I try to cut out unnecessary sugar. There is a time and place but it doesn't need to be in so many things.

Posted by: Quint at July 25, 2021 03:48 PM (F2/Ok)

106 Can't stand the sweet as sugar BBQ sauce since tasting the vinegary sauce of SC? Love pulled pork sandwiches topped with coleslaw.

Posted by: dartist at July 25, 2021 03:49 PM (+ya+t)

107 when i mentioned the sugar I meant you can add a small amount to a salty dish. It is a chef's trick.

Posted by: Quint at July 25, 2021 03:50 PM (F2/Ok)

108 Been grilling sqash, coated in olive oil and fine chopped basil

Posted by: Skip at July 25, 2021 03:50 PM (Cxk7w)

109 And that is where Sous Vide is great! The long slow cook will render the fat but it won't dry out the meat. Then you just finish the ribs on the grill.
Posted by: CharlieBrown'sDildo at July 25, 2021 03:41 PM (Q9lwr)


I've considered that. It might be worth going through that trouble if I can get them tender enough. Drying out has never been an issue. I just cooked some the other night, and they were mighty tasty, I'd like to get them more tender. I'm assuming the Sous Vide might solve the short rib problem as well? The fat is one reason I don't mess with those - although my dear old mom had a recipe that was absolutely killer. But it was an all day affair.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:50 PM (wAnMi)

110 Aren't you going to eat that?

Posted by: gp Reaching For Your Plate at July 25, 2021 03:51 PM (qpX6U)

111 I'd bet balsalmic fig ice cream is pretty good. I've had lots of oddball flavors and have come to the conclusion that you have to work really, really hard to make ice cream suck.

Posted by: bear with asymmetrical balls at July 25, 2021 03:51 PM (QU5/8)

112 Don't judge me.
Posted by: April at July 25, 2021 03:47 PM (OX9vb)

*Checks the Book of Life*

Yeah, you're fucked.

Posted by: St. Petey at July 25, 2021 03:51 PM (1Yy3c)

113 Lidl brand SpagettiO's are pretty good!

Even better if you pour 'em out of the can and heat it on the stove for a bit.

Posted by: Just the punchline at July 25, 2021 03:51 PM (nfrXX)

114 I did make a kick ass peach pie this week - alas, I used a store bought crust but it turned out real well. I learned you can ripen peaches in a paper bag if they are a bit too green to use. (Just like avocados.)

Posted by: Tonypete at July 25, 2021 03:51 PM (6WCwE)

115 I love ribs. All kinds of ribs. Ribs is good!

Oh look! Martini time! One olive only please.

Posted by: Hairyback Guy at July 25, 2021 03:52 PM (R/m4+)

116 >>>I am not rigid and close-minded.
Posted by: CharlieBrown'sDildo at July 25, 2021 03:47 PM (Q9lwr)

(Except when it comes to French toast and Manhattans.)

Posted by: cfo mom at July 25, 2021 03:52 PM (Q8bDL)

117 Funny - I was just reading the issue of Garden and Gun featuring Southern drinks. I do love a good Dark 'n' Stormy, made with premium ingredients. Subscription courtesy of redc1c4, that sweetheart!

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at July 25, 2021 03:53 PM (Mzdiz)

118 113 Lidl brand SpagettiO's are pretty good!

Even better if you pour 'em out of the can and heat it on the stove for a bit.
Posted by: Just the punchline at July 25, 2021 03:51 PM (nfrXX)
------
Did you ever see John Wayne eating warmed up spagettio's?! I think not!

Posted by: Weasel at July 25, 2021 03:53 PM (MVjcR)

119 /sock

Posted by: Oddbob at July 25, 2021 03:53 PM (nfrXX)

120 I'd bet balsalmic fig ice cream is pretty good. I've
had lots of oddball flavors and have come to the conclusion that you
have to work really, really hard to make ice cream suck.

Posted by: bear with asymmetrical balls at July 25, 2021 03:51 PM (QU5/

vanilla ice cream with that syrupy, high end Balsamic is a real treat. Man it has been ages since i have had that.

Posted by: Quint at July 25, 2021 03:54 PM (F2/Ok)

121 It's been too hot here to cook anything. I found a few hot weather recipes on line I'm gonna try.

Posted by: Jewells45 at July 25, 2021 03:54 PM (nxdel)

122 Lidl brand SpagettiO's are pretty good!

Even better if you pour 'em out of the can and heat it on the stove for a bit.
------------
Punch a hole in the can and put on the manifold of your tractor. That will give you time to find your P-38 and a good stick to stir and eat it with.

Posted by: dartist at July 25, 2021 03:54 PM (+ya+t)

123 Wish I could find BBQ sauce that wasn't chock full of sugar, sugar-related shit, and just plain shit.

Posted by: SFGoth at July 25, 2021 03:54 PM (KAi1n)

124 Did you ever see John Wayne eating warmed up spagettio's?! I think not!

The Duke heated his food by staring at it.

Posted by: Oddbob at July 25, 2021 03:55 PM (nfrXX)

125 As my very Scottish late grandmother said when she first saw Orange Marmalade made with Scotch: "A terrible thing to do to good marmalade, AND a terrible thing to do to good Scotch." She was very fond of both, but never together.

Posted by: Dr. Weevil at July 25, 2021 03:55 PM (3WX/b)

126 I'd bet balsalmic fig ice cream is pretty good. I've had lots of oddball flavors and have come to the conclusion that you have to work really, really hard to make ice cream suck.
Posted by: bear with asymmetrical balls at July 25, 2021 03:51 PM (QU5/


Had just balsamic reduction glaze and nectarines on good vanilla ice cream and it's fantastic. So I'd think the figs would just be a continuation of that idea and probably every bit as good.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:55 PM (wAnMi)

127 Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:50 PM (wAnMi)

Sous vide short ribs are absolutely spectacular. By far the best I have ever eaten.

Posted by: CharlieBrown'sDildo at July 25, 2021 03:55 PM (Q9lwr)

128 There's a place in town that does pulled pork sliders with coleslaw on them. They are so good. The only problem is that they don't get my order right most of the time and I've been using Door Dash. I think I'll try driving over there and see if they can get it right in person.

Posted by: Notsothoreau - look forward at July 25, 2021 03:55 PM (5HBd1)

129 One thing that I learned when smoking meats is that it really doesn't take much time to get that smoky flavor. My rack of ribs was seasoned about an hour prior to going on the grill at 180-200 F for 3 hours (using the 3-2-1 method). The 2 hour wrapped session had apple cider to keep it moist and I think that's key. The final hour was to set the sauce and let the meat soak up the residual moisture.

It's not terribly expensive when using run-of-the-mill ribs and I've got a long way to go before I'd offer them up to company. Practice, practice, practice.

Posted by: Martini Farmer at July 25, 2021 03:56 PM (BFigT)

130 >>>All in accordance with the prophesy.<
>I've got a bottle of the Carolina reaper and it's been itching to reek havoc in this lockdown.

Posted by: Dr. Bone at July 25, 2021 03:56 PM (bCkNL)

131 No one here will probably ever find their selves in Williamsburg Kansas, but if you do stop at Guy & Mae's Tavern. They have great KC style bbq. It's a stopping point between Wichita and KC. And their bbq is better than most KC joints. They used to have bbq beef ribs, you could get a whole rack of beef ribs. It was expensive, and scary big to see set on a table in front of you, but worked for a whole group of friends to dig in. I'm looking at their menu now and I don't see the beef ribs, which is sad.

Posted by: banana Dream at July 25, 2021 03:56 PM (l6b3d)

132 I guess I'm just a (milk) chocolate ice cream kind of gal. Balsamic in ice cream? No way, Jose'! But then, me and the DH are what we call "meat loaf" people. We do not do steak tartare, nor do we have a glass dining room table [shudders].

Posted by: tankascribe at July 25, 2021 03:56 PM (rcloO)

133 Sous vide short ribs are absolutely spectacular. By far the best I have ever eaten.
Posted by: CharlieBrown'sDildo at July 25, 2021 03:55 PM (Q9lwr)


I'll hold you to that.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 03:56 PM (wAnMi)

134 I'm probably gonna get hate for this, but I just do ribs in the slow cooker.

Chili seasoning, mustard, garlic, onion, basil, lemon juice (or quality vinegar, if you prefer), honey, liquid smoke.

If you really insist on a little char, you could put them under the broiler for a little while, or finish them on a grill.

Doing them completely on the grill is way too much of a time investment for me. I've got better things to do than babysit a slow fire all day. God invented electric power and thermostats for a reason.


Posted by: Rodrigo Borgia at July 25, 2021 03:57 PM (XGAZE)

135 A bit spoiled in the Great Dismal Swamp. Many local pig farms so lots of great pork ribs. Great bacon and pulled pork too.

Posted by: Big V Caffeinated at July 25, 2021 03:57 PM (6Pqz7)

136 I've figured out how to do a smaller loaf of sourdough bread. It's mostly the excess starter from the week, without much additional liquid. I do a long rise on it and it's starting to get a good tangy taste.

Posted by: Notsothoreau - look forward at July 25, 2021 03:58 PM (5HBd1)

137 > Wish I could find BBQ sauce that wasn't chock full of sugar, sugar-related shit, and just plain shit.

The characteristic "barbecue sauce" flavor is mostly chipotles (smoked chilis). You can get 'em canned or dried.

Posted by: Rodrigo Borgia at July 25, 2021 03:59 PM (XGAZE)

138 Tonight it's just a Stouffers lasagne and garlic bread. I'm too wiped out from the past few days and have no energy.

Posted by: Jewells45 at July 25, 2021 04:00 PM (nxdel)

139 My coffee creamer is Fruity Pebbles flavored.

Posted by: Robert - 40 Days until the new Iron Maiden album at July 25, 2021 03:17 PM (1Yy3c)
My coffee is Cinnamon Toast Crunch flavored, and I'm drinking it out of a mug that says "I'd love a mean tweet and $1.76 gas right now."

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at July 25, 2021 04:00 PM (Mzdiz)

140 SFGoth, there's at least one sugar-free BBQ sauce that's pretty good - Ray's. Friends (he's a diabetic) had it for out take-out BBQ on Friday night.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:00 PM (OTzUX)

141 Rhomboid - thanks!

Posted by: SFGoth at July 25, 2021 04:01 PM (KAi1n)

142 I'm stepping out for a bit to prep three racks of ribs for sous vide.

I call the recipe, "Sous Vide Ribs a la Nurse Ratched"

Posted by: CharlieBrown'sDildo at July 25, 2021 04:02 PM (Q9lwr)

143 Haven't been doing ribs as long as you, probably, CBD, but baby backs have always been my preference.

I have been stunned at how good they have been when done on my gas grill, low/slow indirect heat, with my own simple dry rub. Excellent bark, excellent flavor and texture.

Haven't done them in a while, as with other things I get spoiled - a few years back a local independent grocery store had very good ones, never-frozen, for $2.99/lb. Now I seem to only want to get something similar, but never-frozen, and close to that price, just don't occur very often.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:03 PM (OTzUX)

144 I'm thinking about making roasted chicken and potatoes from the Buon-A-Pettiti Youtube channel. I love Gina.

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at July 25, 2021 04:03 PM (Mzdiz)

145 Doing them completely on the grill is way too much of a time investment for me. I've got better things to do than babysit a slow fire all day. God invented electric power and thermostats for a reason.


Posted by: Rodrigo Borgia at July 25, 2021 03:57
--------------------------

You're doing it wrong. Ribs on the grill are excuse to drink all day.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 04:05 PM (Jl1tB)

146 My wife doesn't particularly like BBQ ribs, but does like Asian style ribs. She does them in her Insta-pot in about 40 minutes or so. The meat literally falls off the bone.

I've read about "pre-cooking" them this way and then just tossing them on a smoker for the bark and taste. This seems like cheating to me, but if it works....

Posted by: Martini Farmer at July 25, 2021 04:05 PM (BFigT)

147 > Chili seasoning, mustard, garlic, onion, basil, lemon juice (or quality vinegar, if you prefer), honey, liquid smoke.

Oh, and salt them good, but don't put in any salt until about the last 45 minutes of cooking. They come out tough if you add the salt too soon.

Posted by: Rodrigo Borgia at July 25, 2021 04:05 PM (XGAZE)

148 The soda jerk just punched the commie bastard in The Best Days Of Our Lives (on TCM).

Aah, the good old days.


Posted by: Deplorable Ian Galt at July 25, 2021 04:06 PM (ufFY8)

149 Your men's Trannylympic basketball team lost its first game in almost twenty years today.

To France.

Posted by: Meade Lux Lewis, Domestic Terrorist at July 25, 2021 04:06 PM (sWM8x)

150 Wish I could find BBQ sauce that wasn't chock full of sugar, sugar-related shit, and just plain shit.
----------
Lexington County, S.C. mustard BBq sauce

1 qt. French's mustard
1 lb. butter
1 or 2 small bottles Worcester sauce
sugar to taste
1 cup Dukes mayo
Heat and mix well, refrigerate.

Obviously makes a lot but it can be cut.

Posted by: dartist at July 25, 2021 04:06 PM (+ya+t)

151 cfo mom

Well, you are welcome to drop by. Give me warning so I can get the libations ready. I can set up a variety of shooting events, but not disco.

Your move must have suited your hubby to a T if he does not want to travel.

And I may be traveling a bit myself. Drop me a line in my email address with what state. I'm going to the two remaining MoMeets. That\s the plan.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 04:06 PM (u82oZ)

152 New portable gas grill (Weber Q1200) arrives today. First use will be some after-hours fun at the range, soon. Taking advantage of the long days - plus, it's just beautiful in the east county in late afternoon/dusk. And I'll bring the Mosin-Nagant carbine, as it's fireball is quite a hoot when the light is low.

Figure some mixture of veggie and chicken/beef kabobs, caprese salad, hummus and dipping things. And plenty of .22LR, 38 special, 45 Colt, 30 carbine.

Craft brews will come out after the gunz are put away.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:07 PM (OTzUX)

153 > This seems like cheating to me, but if it works....

It works fine. And liquid smoke works fine, too.

Some people consider it "cheating" if you don't hunt or raise the animal and butcher it yourself.

Different strokes.

Posted by: Rodrigo Borgia at July 25, 2021 04:07 PM (XGAZE)

154 Miley, the Duchess, #SuperStraight #maskless

Your Grace, what a perfect mug.

Any sweet corn stories this year?

Posted by: NaCly Dog (u82oZ) at July 25, 2021 04:08 PM (u82oZ)

155 Vinegar Sauce

2 cups cider or white vinegar
2 TBS. sugar or brown sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne or red pepper flakes
Combine in a bowl to dissolve sugar. Keeps forever.

Posted by: dartist at July 25, 2021 04:10 PM (+ya+t)

156 I don't baby-sit the ribs on the gas grill, and only do this thing when I'm going to be around anyway. I check on them probably once an hour - zero effort involved. Grill keeps a very stable heat level, usually can keep it right at 220 degrees.

It's one of the easiest/best things I make. Lowest work/result ratio. Pulled chicken in the slow cooker is similar. Just had some more of that last night. Ridiculously good (King's Hawaiian burger buns, homemade coleslaw, some BBQ sauce).

Posted by: rhomboid (OTzUX) at July 25, 2021 04:11 PM (OTzUX)

157 134 I'm probably gonna get hate for this, but I just do ribs in the slow cooker.

==

no hate - I've done that and they are super tender
I do finish in the oven usually

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 04:11 PM (oEn12)

158 Which other MoMe NaCly besides October?

Posted by: Jewells45 at July 25, 2021 04:12 PM (nxdel)

159 dartist thanks, gonna take down those sauce recipes. Can make just enough for one meal when the need arises.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:13 PM (OTzUX)

160 Some people consider it "cheating" if you don't hunt or raise the animal and butcher it yourself.



Different strokes.



Posted by: Rodrigo Borgia at July 25, 2021 04:07 PM (XGAZE)

If I recall correctly, Alton Brown had a rib recipe where he cooked them in the oven with a lot of juice and then put them on the grill. Ribs from scratch on the grill or hibachi are not easy to do really well. Those that can do it and want to do it should be lauded. But there are shortcuts. I know have I have had too many chewy ribs and too much chewy brisket in my day. These things are not easy and yes you spend a lot of time, effort. and wood coals.

No shortcuts for Brisket as far as I know. But number that can make a great brisket is much smaller than the number of people who try.

Posted by: Quint at July 25, 2021 04:13 PM (F2/Ok)

161 I call the recipe, "Sous Vide Ribs a la Nurse Ratched"
Posted by: CharlieBrown'sDildo at

You know.
You don't get to name a dish after me unless I approve of the product. So, how you going to set that ship straight? Overnight a sample, perhaps?

Posted by: nurse ratched at July 25, 2021 04:14 PM (U2p+3)

162 Have the Shamlympics started yet? I'm waiting for us to get some trannies in there to bring back some gold!

Posted by: Dr. Bone at July 25, 2021 04:14 PM (bCkNL)

163 > I know have I have had too many chewy ribs and too much chewy brisket in my day. These things are not easy and yes you spend a lot of time, effort. and wood coals.

If you put them in a slow cooker (and don't add any salt until shortly before the end) they're pretty much guaranteed to come out tender.

Posted by: Rodrigo Borgia at July 25, 2021 04:15 PM (XGAZE)

164 155 Vinegar Sauce
Posted by: dartist at July 25, 2021 04:10 PM (+ya+t)
---
This is what I grew up on here in AL. It's the only thing that tastes right to me.

Posted by: Meade Lux Lewis, Domestic Terrorist at July 25, 2021 04:16 PM (sWM8x)

165 May depend on the grill, but my gas grill does excellent, and easy, ribs, no oven-cooking required. A smoker's the proper way to do it, there's one in my future probably. Ribs in the slow cooker are great - just a different style altogether. Wet, not dry (though wet ribs off the grill are also awesome). And country-style ribs are well suited to the slow-cooker or braised cooking technique. A lot more meat and fat than baby backs.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:17 PM (OTzUX)

166 Have the Shamlympics started yet? I'm waiting for us to get some trannies in there to bring back some gold!

Posted by: Dr. Bone at July 25, 2021 04:14 PM
---------------------
Yes. US men's basketball lost to the Frenchies in opening play. Don't know what they ate, though.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 04:18 PM (Jl1tB)

167 I love ribs, only successfully made them a few times.

Posted by: Skip at July 25, 2021 04:18 PM (Cxk7w)

168 I don't baby-sit the ribs on the gas grill, and only do this thing when I'm going to be around anyway. I check on them probably once an hour - zero effort involved. Grill keeps a very stable heat level, usually can keep it right at 220 degrees.
--------
Rhomboid, What brand grill are you running? I can't get mine to sit still at 220.

Posted by: dartist at July 25, 2021 04:19 PM (+ya+t)

169 Your Grace, what a perfect mug.



Any sweet corn stories this year?

Posted by: NaCly Dog (u82oZ) at July 25, 2021 04:08 PM (u82oZ)

Sadly no. Publius wasn't up to plowing this year. Just maintaining his parents' lawn and doing the bushhogging takes all of his energy. He really needs his second knee replacement. I'd like to get it scheduled for right after the holidays, but it depends on whether or not they'll require the vaccine, If so, he'll forego it.

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at July 25, 2021 04:20 PM (Mzdiz)

170 Don't suppose that one loss will eliminate the "Olympic" team from medal contention? Sad. Of all the ridiculous sports in the Olympics, basketball is among the most ridiculous. Just a pro tournament under national flags.

The positive way to see it is if they don't get a medal, then we won't have another anthem-spitting opportunity for them.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:20 PM (OTzUX)

171 NaCly - will email you later tonight or tomorrow morning.

LOL about the "move" suiting my hubby. We moved less Than a mile. If I stood on the roof I could probably see my old house, where our son and his family live now.

Posted by: cfo mom at July 25, 2021 04:22 PM (Q8bDL)

172 Krema Nut Co. is a good, small, family-run place here in Columbus. Their spicy peanut butter (and spicy peanuts) = good stuff. They have lots of good nut mixes and chocolate covered nuts

Posted by: ghost of hallelujah at July 25, 2021 04:22 PM (yfQb2)

173 dartist, it's a collector's item - a Captain Cook, from BarbequesGalore, bought probably ..... 10 years ago? Maybe 12. Don't think they make/sell these any longer.

Have replaced the cast iron flame bars twice, the racks holding the heat-dispersing fake briquettes once - and that's it. Very well made, and very well taken care of.

As I recall one burner on full, ribs obviously on the other end of the grill - can't recall if I need low on the middle burner to keep 220. But it works very well.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:23 PM (OTzUX)

174 for me, vinegar sauce w/ red pepper flakes and only a hint of sugar is the very best to complement well-cooked meatses.

Posted by: ghost of hallelujah at July 25, 2021 04:24 PM (yfQb2)

175 I'm looking at the shrimp and thinking you could put crab, lobster, chicken or walleye in that pan and it would all be spectacular. Now we need to select the wine!

Posted by: Dr. Bone at July 25, 2021 04:24 PM (bCkNL)

176 I bought a bag of Almond Flour. I'm googling around for suitable biscuit and waffle recipes.

Posted by: G'rump928(c) at July 25, 2021 04:25 PM (yQpMk)

177 A. My connection is acting really weird. Is anyone else experiencing this?
B. The USA basketball team lost games in the lead up to the Olympics to Nigeria and Australia.

That is three now in two weeks. I do think it is time to hit the panic button.

Posted by: Quint at July 25, 2021 04:26 PM (F2/Ok)

178 dartist, it's a collector's item - a Captain Cook, from BarbequesGalore, bought probably ..... 10 years ago? Maybe 12. Don't think they make/sell these any longer.
----------
Nice, don't let that gem go. I need a set it and forget it for long cooks and not sure I want to spend over a grand for one guy.

Posted by: dartist at July 25, 2021 04:27 PM (+ya+t)

179 They are feeding plastics to the pigs and cows in big industrial agriculture. Watch what you eat if you care about your health. Support your local farmers and ranchers and learn to hunt for your own meat as well.

https://herculeanstrength.com/ video-shows-supermarket-food-pig-feed/

'The Hog Eat It, then You Eat the Hog' Horrifying Tiktok Video Shows Supermarket Food, Including Plastic Wrappers, Being Ground up and Added to Pig Feed

Posted by: Widespread Pepe at July 25, 2021 04:27 PM (j4AEt)

180 That is three now in two weeks. I do think it is time to hit the panic button.
Posted by: Quint at July 25, 2021 04:26 PM (F2/Ok)



The Trump curse is real.

Posted by: G'rump928(c) at July 25, 2021 04:27 PM (yQpMk)

181 Trust me on this, CDB: beef flanken ribs with a good char. Marinade them in crushed garlic, soy sauce and red wine overnight. Again, the secret is char. Not burned beyond recognition...but on the way. Unfortunately, this once lowly beef was cheap but costs about as much as prime cuts now. It's well worth it. Thus tastes how beef should taste.

Posted by: Trump poisoned my cat at July 25, 2021 04:29 PM (sFofr)

182 I watched the Olympics at the gym - men's weightlifting. My knees were screaming in sympathy.

Kudos to the guys who refused to blow out a knee by lifting more than they could stand, and dropped the barbell at the last second.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 04:29 PM (Dc2NZ)

183 I've got it wrote down somewhere but my rib rub (baby backs, spare and country style) involves nutmeg, cinnamon and brown sugar and other things. And then coated with strawberry jalapeno glaze/sauce. And of course the jalapenos are smoked. Whenever the smoker is fired up, jalapenos and poblanos are smoked in quantity for later use. If you're a Texas based moron, I would advise joining Foodways Texas. Not only do you get access to great regional cooking stories, you also have a shot at getting in to BBQ Camp or Brisket Camp. Both run by the Texas AM Meat Science Department

Posted by: Stacy0311 at July 25, 2021 04:31 PM (SqpTW)

184 Say the secret woid and the Muskovy duck will come down with $50!

*Umami*

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 04:32 PM (Dc2NZ)

185 I think maybe I had covid and it effed up my taste buds. Wife made peach salsa with some cilantro in it. All I taste is soap. Never had that problem with cilantro before.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 04:32 PM (Jl1tB)

186 The Trump curse is real.
Posted by: G'rump928(c) at July 25, 2021 04:27 PM (yQpMk)

It is known

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 04:33 PM (oEn12)

187 'm looking at the shrimp and thinking you could put
crab, lobster, chicken or walleye in that pan and it would all be
spectacular. Now we need to select the wine!


Posted by: Dr. Bone at July 25, 2021 04:24 PM (bCkNL)

I just had a good cheap on from the Basque region called Txakoli Primo. It was a bit frizzante and had lot of balanced acid. It would be great for fish and shelfish. It cost a ten spot. They had it at Wegmanns.

Posted by: Quint at July 25, 2021 04:33 PM (F2/Ok)

188 I'll argue all day long as to who has the best BBQ, but's it's just good natured ribbing. Truth be told, put any style Q in front of me and I'm gonna eat it.

Posted by: Duke Lowell at July 25, 2021 04:35 PM (kTF2Z)

189 All I taste is soap. Never had that problem with cilantro before.
Posted by: olddog in mo,

no, your taste buds used to be messed up but now they are clear
cilantro really does taste like soap

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 04:35 PM (oEn12)

190 a lot of people get that soap taste from Cilantro, it has to do with people's make up in some way. My guess it in't covid regarding the soap. I have heard Covid can ruin you sense of smell for a long time.

Posted by: Quint at July 25, 2021 04:36 PM (F2/Ok)

191
I do both. You see, I have an open mind about these things. I am not rigid and close-minded.
Posted by: CharlieBrown'sDildo at July 25, 2021 03:47 PM (Q9lwr)
----------

Syrup on French Toast.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 04:36 PM (2SdPm)

192 DON'T GET ME STARTED ON CILANTRO!

Posted by: ghost of hallelujah at July 25, 2021 04:36 PM (yfQb2)

193 All this chopping has my back aching - just one spot on the left middle side
I recenty bought tiger balm - it smells like ginger chai latte
feels cold-hot

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 04:37 PM (oEn12)

194 I believe a certain % of the population has the soap taste reaction to cilantro. That's it. Fortunately I don't. Fresh, and in the right situation, cilantro adds a good element to certain items.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:38 PM (OTzUX)

195 DON'T GET ME STARTED ON CILANTRO!

Posted by: ghost of hallelujah at July 25, 2021 04:36 PM (yfQb2)

people get very bitter on the subject. It can' turn into a real soap opera.

Posted by: Quint at July 25, 2021 04:39 PM (F2/Ok)

196 >>> I think maybe I had covid and it effed up my taste buds. Wife made peach salsa with some cilantro in it. All I taste is soap. Never had that problem with cilantro before.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 04:32 PM (Jl1tB)


My wife has that genetic cilantro thing. So I bought her cilantro-lime hand soap and she loves it! It tastes like soap, so make soap!

Posted by: banana Dream at July 25, 2021 04:40 PM (l6b3d)

197 I'm good with cilantro but have to be careful with it.

Posted by: qdpsteve at July 25, 2021 04:41 PM (L2ZTs)

198 I'm good with cilantro but have to be careful with it.

Posted by: qdpsteve at July 25, 2021 04:41 PM

I don't even know what it is, so I am good with it.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 04:43 PM (JUOKG)

199 {{{ Jewells45}}}

The other one is the Colorado Mo Meet on August 21st. I can drive you to it, if you like. I have a seat that reclines for you back.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 04:44 PM (u82oZ)

200 I'm good with cilantro but have to be careful with it.

Posted by: qdpsteve at July 25, 2021 04:41 PM (L2ZTs)

they right amount can be great with other ingredients. But too much and it can be as hot as Hades.

Posted by: Quint at July 25, 2021 04:44 PM (F2/Ok)

201 While I'm at it I'll throw in my favorite sandwich slaw. I'm sure many of you make better but this is so easy I could call it lazy single dudes cole slaw.

Miss Whites Delights
-
2 cups chopped cabbage
-2 TBS. minced onion
-2TBS. wht. vinegar
-1 1/2 TBS. mayo
-2 tsp. sugar
-1/4 tsp. salt
-black pepper
-
Mix it up and cool in the fridge. Pixy is messin with me.

Posted by: dartist at July 25, 2021 04:45 PM (+ya+t)

202 Cilantro does compost well

Posted by: Skip at July 25, 2021 04:45 PM (Cxk7w)

203 Cilantro. Ptooey.

Posted by: grammie winger at July 25, 2021 04:46 PM (45fpk)

204 @ odddog: I love rich dark coffee, but for the last 6 months every bag I open smells to me like I just opened a can of tuna. It still tastes the same, but yeah - something changed.

And yeah, cilantro is soap in leaf form.

Posted by: 496 at July 25, 2021 04:47 PM (U1eOr)

205 Quint, in my experience cilantro is never spicy. You're thinking of chiles. :-)

For me, if I add too much, I get the soap effect. But just the right amount adds a nice Mexi touch to a dish.

Posted by: qdpsteve at July 25, 2021 04:47 PM (L2ZTs)

206 I don't even know what it is, so I am good with it.


Posted by: Mister Scott (formerly GWS) at July 25, 2021 04:43 PM (JUOKG)

it is the leafy portion or herb portion of the plant that produces coriander seeds. In some areas, they simply call it coriander. You normally see it on legit Mexican tacos and also a full on guacamole. I think they use it a lot in East Asia as well. At the store it looks a lot like Italian parsley so you have to make sure what you are buying.

Posted by: Quint at July 25, 2021 04:48 PM (F2/Ok)

207 We used to use Tiger Balm in the fruit shed, when packing pears. Helped you make it through the day. I remember one packer used so much of it that one of her pear boxes reeked of it. They had to send it back to her and told her to stop using so much.

Posted by: Notsothoreau - look forward at July 25, 2021 04:48 PM (5HBd1)

208 Mister Scott: cilantro could be called Mexican parsley.
In the right amount, it has a mild flavor.

Posted by: qdpsteve at July 25, 2021 04:48 PM (L2ZTs)

209 DON'T GET ME STARTED ON CILANTRO!

Posted by: ghost of hallelujah at July 25, 2021 04:36 PM (yfQb2)

You should sous vide it!

Posted by: CharlieBrown'sDildo at July 25, 2021 04:48 PM (Q9lwr)

210 It's interesting how tastes differ across the various regions.

Posted by: Martini Farmer at July 25, 2021 04:48 PM (BFigT)

211 I bought a bag of Almond Flour. I'm googling around for suitable biscuit and waffle recipes.

A relative of mine bakes with non-wheat flours as she (or maybe her SO) is gluten sensitive*. She was describing the ridiculous amount of trouble she goes to buying, storing and mixing like 8 or 10 different kinds of flour to get different recipes to work. Sounds like a lot of work to me.

(* Maybe. I think most of the food allergies/sensitivities people claim these days are probably in their heads more than in their guts. )

Posted by: Oddbob at July 25, 2021 04:48 PM (nfrXX)

212 Quint beat me to it re the definition of cilantro.

Posted by: qdpsteve at July 25, 2021 04:48 PM (L2ZTs)

213 Kitchen Aid microwave broke today, 2nd one. Do NOT buy a kitchen Aid. It is the circuit board and from what the wife read it is very common with kitchen aids and unrepairable. Oh and it was an expensive one, which was our first mistake

Posted by: Nevergiveup at July 25, 2021 04:49 PM (Irn0L)

214 I have two favorite bbq recipes, both for pork unsurprisingly. One’s a root beer sauce which presumably has lots of sugar since there’s sugar in the root beer. I use it with pork ribs.

The other is a citrus sauce made with lemon and orange juice, garlic and onion, and cumin and Worcestershire. I use it with pork shoulder.

Posted by: Stephen Price Blair at July 25, 2021 04:49 PM (CX3cf)

215 I had to worst luck trying to grow Cilantro of all the herbs I tried. From my experience the slugs love that stuff like nothing else. You can have a garden of it one day and just a bunch of empty shoots the next.

Posted by: Quint at July 25, 2021 04:50 PM (F2/Ok)

216 If you use almond flour and avocado oil, you can deep-fry Keto style!

Posted by: qdpsteve at July 25, 2021 04:50 PM (L2ZTs)

217 Try Elana's Pantry for gluten free stuff.

Posted by: Notsothoreau - look forward at July 25, 2021 04:50 PM (5HBd1)

218 Quint: on the plus side, your slugs say muchos gracias por la comida Mexicana delicioso!

Posted by: qdpsteve at July 25, 2021 04:51 PM (L2ZTs)

219 >>> I love rich dark coffee, but for the last 6 months every bag I open smells to me like I just opened a can of tuna. It still tastes the same, but yeah - something changed.
Posted by: 496 at July 25, 2021 04:47 PM (U1eOr)


I thought it was just me. About 6 months ago all coffee beans started smelling weird to me. I thought it was just the brand I got but they all smell weird now. Not like coffee. Like ass-coffee. I'm glad somebody else noticed.

Posted by: banana Dream at July 25, 2021 04:53 PM (l6b3d)

220 I've read about people deciding to plant zucchini.

They put a handful of seeds in the ground, and before long, they have enough zucchini to feed several armies.

Posted by: qdpsteve at July 25, 2021 04:53 PM (L2ZTs)

221 I was in San Diego last week and picked up a 1957 cookbook called “The ABC of Wine Cookery”. It has a section for most letters (it skips X and Y), and a silly rhyme for each section.

I’ve made the only Z recipe in it, Zabaglione (photos on the MeWe Deplorable Gourmet group) a couple of times now. Dangerously easy and quick to make. Beat the egg whites until stiff; mix the egg yolks with sugar and Sherry or Marsala (I used Port, because that’s what I have); beat the yolks over a double boiler until thick (just about three minutes when only doing two eggs); and stir the egg whites in.

Very creamy. Feels light but of course it’s got two eggs in it.

Posted by: Stephen Price Blair at July 25, 2021 04:53 PM (CX3cf)

222 Quint: on the plus side, your slugs say muchos gracias por la comida Mexicana delicioso!

Posted by: qdpsteve at July 25, 2021 04:51 PM (L2ZTs)

I hope so, because damn if they don't love it.

Posted by: Quint at July 25, 2021 04:53 PM (F2/Ok)

223 put any style Q in front of me and I'm gonna eat it.

Posted by: Duke Lowell at July 25, 2021 04:35 PM (kTF2Z)

Yup. Bad BBQ is one of those things that exists, but I like the style so much that I am willing to eat mediocre stuff just because..

Posted by: CharlieBrown'sDildo at July 25, 2021 04:54 PM (Q9lwr)

224 Cilantro leaves a greasy icky taste in my mouth and throat. Horrible shit

Posted by: kelly at July 25, 2021 04:54 PM (Q+UUo)

225 I grew cilantro once but quickly saw it fell into that category of things I don't generally grow myself: the "one and one" crops. You wait 9 weeks and then get enough for a meal or two/three (though freshness means those have to be close in time). Grow herbs, which generally are always there, and basil, which is sorta one-and-done, but obviously a lot more versatile and valuable than cilantro.

Posted by: rhomboid (OTzUX) at July 25, 2021 04:54 PM (OTzUX)

226 Posted by: Stephen Price Blair at July 25, 2021 04:53 PM (CX3cf)

Damn, reminds me, gotz to get the TBones Marinating...

I use a combo of Red Wine, and Teriyaki sauce...

Posted by: Romeo13 at July 25, 2021 04:55 PM (oHd/0)

227 Stephen, the 1950s were the pinnacle of bad commercial poetry.

"Tabasco, Tabasco, the magical sauce.
One drop and it shows your low colon who's boss!"

Posted by: qdpsteve at July 25, 2021 04:55 PM (L2ZTs)

228 I don't think Cilantro tastes like soap to me, but ot tastes weird, like it doesn't really belong. Distinctive.

BBQ is technically a way of cooking meat. BBQ sauce or rub, is the flavor

Nothing beats scratch BBQ sauce, but look for Cookies for a decent selection of commercial sauces. Speed Herrick is still around, and it's family owned so they haven t cheaped out on the ingredients or quantity products. Thick and flavorful varieties. KC and Western styles, and others.

Posted by: Common Tater at July 25, 2021 04:55 PM (XVgpK)

229 Beef hot dogs, canned chili and Irish cheese for me. I'm trying to just eat what I have on hand.

Posted by: Notsothoreau - look forward at July 25, 2021 04:55 PM (5HBd1)

230 OT sorry not sorry

USA mens basketball just lost to France. Seriously??? Nobody loses to France. So laughing my ass off! Sorry if it was already covered I'm a little slow sometimes.

Posted by: NC Ref at July 25, 2021 04:56 PM (we2l3)

231 CBD, ever eaten at a location of Lucille's Smokehouse BBQ here in SoCal? Not sure if they're in other states.

I think it's pretty good, although a bit overpriced.

Posted by: qdpsteve at July 25, 2021 04:56 PM (L2ZTs)

232 I use a combo of Red Wine, and Teriyaki sauce...

Posted by: Romeo13 at July 25, 2021 04:55 PM (oHd/0)

That's sort of weird sounding!

Do you top it with peanut butter?

Posted by: CharlieBrown'sDildo at July 25, 2021 04:56 PM (Q9lwr)

233 They put a handful of seeds in the ground, and before long, they have enough zucchini to feed several armies.

Posted by: qdpsteve at July 25, 2021 04:53 PM (L2ZTs)

we couldn't contain mint or lemon balm. Not sure the point of lemon balm but it is sturdy. Rosemary and thyme are also pretty strong. I have never seen a bug take out Rosemary.

Posted by: Quint at July 25, 2021 04:57 PM (F2/Ok)

234 I don't like cilantro. I do like epazote in beans.

Posted by: Notsothoreau - look forward at July 25, 2021 04:57 PM (5HBd1)

235 They put a handful of seeds in the ground, and before long, they have enough zucchini to feed several armies.
----------
Put 5 seeds into a mound of dirt and you'll have more than you know what to do with. Gotta pick them small.

Posted by: dartist at July 25, 2021 04:57 PM (+ya+t)

236 Grow herbs, which generally are always there, and basil, which is sorta one-and-done,

Basil keeps growing for me, every time I take a bunch of leaves off it seems to grow back very quickly.

I love having a basil plant outside my door. It’s the only herb I grow, though I’m probably going to add sage to the mix.

Posted by: Stephen Price Blair at July 25, 2021 04:57 PM (CX3cf)

237 >>Cilantro leaves a greasy icky taste in my mouth and throat. Horrible shit
Posted by: kelly

I just wash it down with something else

Posted by: Camalia Harris at July 25, 2021 04:57 PM (HQ9Sl)

238 I'm gonna fix me some sockeye salmon for dinner tonight, and just whipped up a garlic sauce to brush on it pre-bake.

Mixed together some Christopher Ranch minced garlic, olive oil and fish sauce. Tasted good at least.

Posted by: qdpsteve at July 25, 2021 04:58 PM (L2ZTs)

239 Ate in Buddhist buffets....really fine smoke flavers on most of their items.

Posted by: Humphreyrobot at July 25, 2021 04:58 PM (ptq0O)

240 >>> I've read about people deciding to plant zucchini.

They put a handful of seeds in the ground, and before long, they have enough zucchini to feed several armies.
Posted by: qdpsteve at July 25, 2021 04:53 PM (L2ZTs)

My wife got one of those spiralizer kitchen gizmos as a gift a few years ago. Of course she never opened it. So I opened it and started using it to make veggie pasta to which I had meat sauce. It works pretty well I think.

Posted by: banana Dream at July 25, 2021 04:58 PM (l6b3d)

241 Quint, Rosemary's a tough bitch! ;-)

Posted by: qdpsteve at July 25, 2021 04:58 PM (L2ZTs)

242 USA mens basketball just lost to France. Seriously??? Nobody loses to France. So laughing my ass off! Sorry if it was already covered I'm a little slow sometimes.
Posted by: NC Ref at July 25, 2021 04:56 PM (we2l3)

No they lost to France early this morning but nbc, those cucks, decided not to show it live. usa dribblers- losers. nbc-losers. olympics losers. Oh and while we're are it Yankees- mega losers, and fuck the nfl also

Posted by: Nevergiveup at July 25, 2021 04:59 PM (Irn0L)

243 banana, hmmm!

Posted by: qdpsteve at July 25, 2021 04:59 PM (L2ZTs)

244 > I've read about people deciding to plant zucchini.

No lie.

I have picked up to 4 zucchini's a week for 6 weeks. Something hit the ONE I had and killed it. I have seeds. I also have 4 of them still sitting on the counter.

I'll wait.

Posted by: Martini Farmer at July 25, 2021 04:59 PM (BFigT)

245 Nobody loses to France. So laughing my ass off! Sorry if it was already covered I'm a little slow sometimes.

Posted by: NC Ref at July 25, 2021 04:56 PM (we2l3)

No...this cannot be repeated too often.

If both Bball and women's soccer loses it will be a powerful indicator of the existence of a benevolent God!

Posted by: CharlieBrown'sDildo at July 25, 2021 04:59 PM (Q9lwr)

246 Israel's unlikely Olympian hero
Opinion: Despite Taekwondo's relative obscurity in Israel, her tender age and being on active military duty, 19-year-old Avishag Semberg conquers all odds to become the country's youngest Olympic medalist ever

Posted by: Nevergiveup at July 25, 2021 05:00 PM (Irn0L)

247 > In the right amount, it has a mild flavor.

Yeah, and that flavor is "soapy squashed stink bugs mixed with ass".

I do understand that some people can't taste that. Some of us can.

Posted by: Rodrigo Borgia at July 25, 2021 05:01 PM (XGAZE)

248 Tiger Balm always worked well, but the smell.

Posted by: Mr Aspirin Factory at July 25, 2021 05:01 PM (v7kRT)

249 Mint never goes in the ground - unless you've got a lot of ground, and don't much care what the ground cover is.

Rosemary, sage, thyme, mint - all in pots. Think that's my herb line-up. Meant to look into lemongrass, see if it met my requirements, because it would be great to have some available any time.

Basil can be more than one crop, or at least a given plant can yield nice big leaves over time in different stages. I think I get 2.5 "crops" from most of mine. Still have some frozen pesto from last summer's bumper harvest in the freezer.

And finally made a batch of basil lemonade (basil from the yard, meyer lemons from the yard), which remains the best-tasting beverage I think I've ever had.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:01 PM (OTzUX)

250 Remember Tiger's Milk bars?

Posted by: qdpsteve at July 25, 2021 05:02 PM (L2ZTs)

251 If both Bball and women's soccer loses it will be a powerful indicator of the existence of a benevolent God!

Posted by: CharlieBrown'sDildo at July 25, 2021 04:59 PM (Q9lwr)

Amen

Posted by: Nevergiveup at July 25, 2021 05:02 PM (Irn0L)

252 Fresh Basil is the shiznizzle, the dried stuff is totally worthless in compare flavor wise. Takes italian style sauces where they need to be. One of the few herbs that can compete with garlic.

Posted by: Common Tater at July 25, 2021 05:02 PM (XVgpK)

253 Have 2 yellow squash plants, getting 1 every other day

Posted by: Skip at July 25, 2021 05:02 PM (Cxk7w)

254 The first time I tried basil and gouda, both disagreed with me. Been hesitant about 'em ever since.

Posted by: qdpsteve at July 25, 2021 05:03 PM (L2ZTs)

255 > I love having a basil plant outside my door. It's the only herb I grow, though I'm probably going to add sage to the mix.

Fresh dill is worth growing, too. But be warned, it's potent stuff when it's fresh. Most herbs are, but dill is especially strong compared to the dried stuff.

Posted by: Rodrigo Borgia at July 25, 2021 05:03 PM (XGAZE)

256 @195

It's tough to imagine any authentic Spanish, Mexican or South American dish that doesn't use cilantro as either a base for a sauce or as garnish or additive.

Hell, I've seen Dominicans put it in their mofongo.

Posted by: Thomas Bender at July 25, 2021 05:03 PM (tScf+)

257 qdpsteve

In the late '70s and early 80s I had to lock my car doors so the local gardening ladies would not put a bag of zucchini on the passenger seat.

I messed up one time. A full grocery bag appeared. Yikes.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:05 PM (u82oZ)

258 If both Bball and women's soccer loses it will be a powerful indicator of the existence of a benevolent God!





Posted by: CharlieBrown'sDildo at July 25, 2021 04:59 PM (Q9lwr)





I'm so rooting for this. Never before have I hoped USA teams would lose. WTF is wrong with the world???

Posted by: NC Ref at July 25, 2021 05:05 PM (we2l3)

259 My latest problem child in the garden is Italian oregano that comes up bigger every year. I tie big bunches for everyone in the family when it flowers but that barely makes a dent.

Posted by: dartist at July 25, 2021 05:05 PM (+ya+t)

260 >>> I grew cilantro once but quickly saw it fell into that category of things I don't generally grow myself: the "one and one" crops. You wait 9 weeks and then get enough for a meal or two/three (though freshness means those have to be close in time).
Posted by: rhomboid (OTzUX) at July 25, 2021 04:54 PM (OTzUX)

A guy at work grew a coffee tree as a hobby. It was ridiculous what he had to do to keep it alive. And then he got one batch of beans out of it to roast and make one cup of coffee every two years. And because he doesn't live in a rain forest he knew it was going to taste terrible. Coffee trees like heat, no sun, lots of humidity. A little out of its goldilocks range and it makes bitter yet acidic coffee. But, it was a hobby.

Posted by: banana Dream at July 25, 2021 05:06 PM (l6b3d)

261 If both Bball and women's soccer loses it will be a powerful indicator of the existence of a benevolent God!

Posted by: CharlieBrown'sDildo at July 25, 2021 04:59 PM
------------------------

From your lips to God's ears.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 05:06 PM (Jl1tB)

262 Oh, and oregano. I dry oregano, sage, and thyme, and rosemary, as well as use them all fresh. Don't dry the basil. All pretty easy to grow.

Amazing what some just-picked rosemary and some fresh basil leaves chopped up do to scrambled eggs in the morning.

Speaking of which, tomorrow we have home-produced eggs from a friend's whose French neighbors are out of town. They keep rabbits, quail, and chickens. They eat very well (he's from Alsace).

Posted by: rhomboid (OTzUX) at July 25, 2021 05:07 PM (OTzUX)

263 NaCly, LOL!!

I think today people do that with Durian fruit...

Posted by: qdpsteve at July 25, 2021 05:07 PM (L2ZTs)

264 Had a little snack of shropshire bleu cheese, pancetta and anjou pears after todays round. Washed down with a lemon seltzer.

Posted by: CrotchetyOldJarhead at July 25, 2021 05:07 PM (D5rIX)

265 248 Tiger Balm always worked well, but the smell.
Posted by: Mr Aspirin Factory

I like the smell

Posted by: vmom stabby stabby stabby stabamillion at July 25, 2021 05:07 PM (oEn12)

266 COJ, that reminds me:

Kraft's Roka Blue Cheese is nature's perfect salad dressing. I'm to the point I can't enjoy buffalo wings without it.

Posted by: qdpsteve at July 25, 2021 05:08 PM (L2ZTs)

267 Amazing what some just-picked rosemary and some fresh basil leaves chopped up do to scrambled eggs in the morning.

Yeah, I had some sage and rosemary (I planted the sage in the wrong place, and it got too much sun; I need to plant it next to the basil, right next to the house) in a French omelet last week. Just amazing. And again, so easy.

Posted by: Stephen Price Blair at July 25, 2021 05:09 PM (CX3cf)

268 I think about growing hops or olives, but I may not live long enough for that to come to fruition.

I see the trend in urban areas is hydroponics and vertical indoor farms. BASF just dumped a lot of money into a dot Indian startup doing that.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:09 PM (u82oZ)

269 @258

>>WTF is wrong with the world???

The left broke it.

They are like Ed Norton in Fight Club where he beats Jared Leto to a bloody pulp.

He wanted to destroy something beautiful, well, that's what the left is doing now.

Posted by: Thomas Bender at July 25, 2021 05:09 PM (tScf+)

270 Crotchety, sounds great.

Food threads always make hungry.

Not one of the universe's leading mysteries, I suppose.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:09 PM (OTzUX)

271 Any tips on how to harvest basil? Where on the plant should one clip the stems?

Posted by: CharlieBrown'sDildo at July 25, 2021 05:09 PM (Q9lwr)

272 "Shade grown" coffee. At higher altitudes. I've wondered why maybe Texas, or California hasn't tried to grow it. At least hobby or hipster quantities.

Posted by: Common Tater at July 25, 2021 05:10 PM (XVgpK)

273 I'm so rooting for this. Never before have I hoped USA teams would lose. WTF is wrong with the world???
Posted by: NC Ref at July 25, 2021 05:05 PM (we2l3)

left wing brain washing in our school systems has led to this

Posted by: Nevergiveup at July 25, 2021 05:10 PM (Irn0L)

274 Cilantro is street tacos. Carne asada, carnitas, fish, and onions and fresh salsa. Grab a beer, gringo!

Posted by: Dr. Bone at July 25, 2021 05:10 PM (bCkNL)

275 A relative via marriage (brother's brother in law), Eye-talian family from Long Island, has a hilarious story of his grandmother, who had a coffee tree she somehow kept alive in NYC area. Obviously such humor doesn't travel well, but my gawd the "color" of that family, hilarious.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:11 PM (OTzUX)

276 Where on the plant should one clip the stems?

I just take the biggest leaves and remove any leaves full of holes. It seemed to work. The basil plant lasted all summer until the Texas freeze.

Posted by: Stephen Price Blair at July 25, 2021 05:11 PM (CX3cf)

277 Nothing better than a finely cooked serving of pizza rolls. I mean ribs. Not pizza rolls.

Posted by: Jimco Industries at July 25, 2021 05:11 PM (buTO7)

278 Having leftover salmon and rice pilaf, garnished with soup crackers. Good stuff, as Mom made it with love.

Got a question for y'all though. Why is salmon being sold on a cedar plank these days? Its supposed to be a big deal, but I suspect I'm being charged $2 more for some fancy packaging.

Posted by: exdem13 at July 25, 2021 05:11 PM (W+kMI)

279 Kitchen Aid microwave broke today, - NGU
-------

Thus triggering a bizarre series of associations. It starts with microwaves, then Navy, then kitchen appliances, then food.

As most here know, during WWII almost every manufacturing plant was turned to war materials. I mean everyone. This produced some odd associations.

The above reminded me that General Mills manufactured the SV radar mount for submarines.

Posted by: Mike Hammer, etc.,etc. at July 25, 2021 05:12 PM (4EIFd)

280 Jimco, wait 'til they invent pizza rolls stuffed with bbq rib meat.

Posted by: qdpsteve at July 25, 2021 05:12 PM (L2ZTs)

281 Wow. Made it back from D.C. in time to catch the Food Thread while waiting for my coals to be ready! Yay, me!

Posted by: RedMindBlueState at July 25, 2021 05:12 PM (rBtIz)

282 Hell, I've seen Dominicans put it in their mofongo.
Posted by: Thomas Bender at July 25, 2021 05:03 PM (tScf+)

Ow!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 05:12 PM (Dc2NZ)

283 I see the trend in urban areas is hydroponics and vertical indoor farms. BASF just dumped a lot of money into a dot Indian startup doing that.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:09 PM
--------------------------

Salty, bought hydroponic tomatoes about 8 years ago. Haven't had one since. Absolutely no flavor.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 05:12 PM (Jl1tB)

284 gouda can be very good. Of course tastes very. I am trying to think of the brand name, I think it is St. Yprey or something like that. I will have to get back to you on that one. But an aged gouda, six years or more can be truly amazing.

One of my faves was pairing it with some Italian Crostini and a nice cider. I came up with that myself but the pairing works. I am not talking the low end stuff or the creamy stuff. But the aged stuff has this crumbly feature. It also has these salt crystal looking things that are a good thing. I guess you can tell I like Gouda.

Posted by: Quint at July 25, 2021 05:13 PM (F2/Ok)

285 CBD, as I recall, you pick ..... damn, I forget - down to a certain height of the plant? What I do is just pick the biggest leaves first. If I'm making a big batch of something, I might pick all the leaves of a decent size on a given plant. For smaller quantities, I'll pick the largest ones off several plants. I usually have quite a bit of basil going in summer/fall, many pots.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:13 PM (OTzUX)

286 Nice food thread CBD.

The shrimp dish looks f-ing fantastic.

Posted by: Misanthropic Humanitarian at July 25, 2021 05:13 PM (aA3+G)

287 I recently discovered baklava. They serve it for dessert at Luna Grill. Yum! Talk about sugar bombs.

Posted by: qdpsteve at July 25, 2021 05:13 PM (L2ZTs)

288 but I suspect I'm being charged $2 more for some fancy packaging.
Posted by: exdem13
------

Big Cedar. A very shady group.

Posted by: Shingle at July 25, 2021 05:13 PM (4EIFd)

289 I may have a show that day NaCly. I left my planner in my car. I'll go check later. Thanks for the generous offer.

Posted by: Jewells45 at July 25, 2021 05:13 PM (nxdel)

290 Quint, so gouda gooda? Gotcha!

Posted by: qdpsteve at July 25, 2021 05:13 PM (L2ZTs)

291 I love gouda. Especially smoked gouda.

Smoked mozzarella is hard to find, but also very very good.

Posted by: Stephen Price Blair at July 25, 2021 05:14 PM (CX3cf)

292 I've had gouda with those crystals in it. Tasty stuff. But then, I love pretty much all cheese.

Posted by: Notsothoreau - look forward at July 25, 2021 05:14 PM (5HBd1)

293 Jimco Industries

The Journal of Food Technology was an eyeopening thing.

Now it is all genetics, seed coats, and the right bull seman for the cows.

The Greens want us to die, so they can dump being Vegan, and eat the steaks we do now.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:14 PM (u82oZ)

294 I started drying basil a couple of years ago for my spaghetti sauce and it makes a difference in the sauce. Not sure if the sauce reconstitutes it or what it is but I can tell it's in there and makes the sauce better to me.

Posted by: dartist at July 25, 2021 05:14 PM (+ya+t)

295 Oh and for the food thread I picked up a great Chicken Schwarma and some Fatoush salad from my local Mediterranean restaurant. Looking forward to some good dinner!

Posted by: NC Ref at July 25, 2021 05:14 PM (we2l3)

296 Stephen, I've been meaning to buy a big bulb of mozzarella cheese just to cut up and snack on.

Posted by: qdpsteve at July 25, 2021 05:15 PM (L2ZTs)

297 Wife whipped up a tremendous dinner, salad, chicken, pasta from Anthony Francos. Waiting for the delivery now, and since the microwave broke, it will be cold pasta tomorrow AM

Posted by: Nevergiveup at July 25, 2021 05:15 PM (Irn0L)

298 Salmon on Cedar is/was a thing. The wood imparts a specific taste into the fish. It's not all bad. Similar to smoking other meats, but not.

Posted by: Martini Farmer at July 25, 2021 05:15 PM (BFigT)

299 It's Science!

"New research argues that cheese is addictive in a way similar to drugs because of a chemical called casein, which is found in dairy products and can trigger the brain's opioid receptors."

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 05:15 PM (Dc2NZ)

300 Got a question for y'all though. Why is salmon being sold on a cedar plank these days?

Supposedly if you bake/broil it on the plank, the wood imparts some flavor. I tried it once because foodie son wanted to and I couldn't taste anything.

Posted by: Oddbob at July 25, 2021 05:15 PM (nfrXX)

301 qdpsteve

Baklava. I thought you wore that in the winter to keep the chill off your head.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:16 PM (u82oZ)

302 Common Tater, of course as niche/boutique undertakings, there *are* coffee-growing operations in CONUS. There's one in northern San Diego County, they made the "news" a while back - think their beans are some ridiculous price/lb.

Shade-grown. It's interesting. They'll put up vast stretches of coverings to shade the coffee plants at a certain point in the season.

Only place I've seen coffee plants was Vietnam, near Dalat. Tea plantations in Georgia, near the Turkish border, were kind of scenic (even though they were semi-abandoned/whatever, this was just after Soviet collapse - locals told me it could really harm them to not be harvested regularly).

Posted by: rhomboid (OTzUX) at July 25, 2021 05:16 PM (OTzUX)

303 Salmon on Cedar is/was a thing. The wood imparts a specific taste into the fish. It's not all bad. Similar to smoking other meats, but not.
Posted by: Martini Farmer at July 25, 2021 05:15 PM (BFigT)

I like it, and the restaurants can charge 5 $ more LOL

Posted by: Nevergiveup at July 25, 2021 05:16 PM (Irn0L)

304 NaCly, I did too!

Posted by: qdpsteve at July 25, 2021 05:16 PM (L2ZTs)

305 I got tired of all the dried herbs I had, as none seemed to have much flavor. Spent some money at Spice Wallah and got a set of the basics. I suspect they are raging Lefties, but the herbs are fresh and smell great.

Posted by: Notsothoreau - look forward at July 25, 2021 05:16 PM (5HBd1)

306 >>> Got a question for y'all though. Why is salmon being sold on a cedar plank these days? Its supposed to be a big deal, but I suspect I'm being charged $2 more for some fancy packaging.
Posted by: exdem13 at July 25, 2021 05:11 PM (W+kMI)


I think it makes sense in that the plank is a one-use thing. If that's what you want buying a plank along with each salmon makes sense convenience wise if not economic sense.

Posted by: banana Dream at July 25, 2021 05:16 PM (l6b3d)

307 I've had gouda with those crystals in it. Tasty stuff. But then, I love pretty much all cheese.
Posted by: Notsothoreau - look forward at July 25, 2021 05:14 PM

That extra aged Gouda is one of my favorite cheeses. Hard like a Parm, nutty, melts in your mouth. With the little crystals!

Posted by: RedMindBlueState at July 25, 2021 05:16 PM (rBtIz)

308 245 Nobody loses to France. So laughing my ass off! Sorry if it was already covered I'm a little slow sometimes.

Posted by: NC Ref at July 25, 2021 04:56 PM (we2l3)

No...this cannot be repeated too often.

If both Bball and women's soccer loses it will be a powerful indicator of the existence of a benevolent God!
========
The LORD is not mocked, CBD, and His chosen nation shouldn't be, at least not by its own representatives. However, we shouldn't need divine aid here; I saw some of the highlights, and the Wahmen's Team played poorly, with a lack of team coordination in a sport where team coordination is the functional attribute. Yeah, they won't make the medal round with that attitude.

Posted by: exdem13 at July 25, 2021 05:17 PM (W+kMI)

309 276
I do the same.

A gardening tip from my Italian father-in-law (may he rest in peace): pinch off the tiny new leaves that come in on the top to encourage the lower leaves to develop and the plants to bush.

Posted by: jix at July 25, 2021 05:18 PM (DU7iZ)

310 >>>Baklava. I thought you wore that in the winter to keep the chill off your head.<
>That's what criminals wear during the Biden Administration when they're robbing the food bank.

Posted by: Dr. Bone at July 25, 2021 05:19 PM (bCkNL)

311 Wife whipped up a tremendous dinner ...
Posted by: Nevergiveup

This start confused me, since you have said she is not that great of a cook, but now I understand.

Enjoy. And may she not be stressed in the kitchen.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:19 PM (u82oZ)

312 Last night was sweet and sour Chicken with Fresh Pineapple that turned out really well.

Tonight the kids are coming over for Sunday Night pasta with broiled portobellos on the side. The rest of the pineapple will be dessert with some pomegranate syrup.

Posted by: San Franpsycho at July 25, 2021 05:19 PM (EZebt)

313 qdp, you'd die from the baklava in the MidEast. Slight variations by location, often. All good.

Not sure about the Greater SmellA Area, but in San Diego it's easy, just head east to El Cajon, main Iraqi emigre concentration in the country, I think. Fantastic baklava. There's one Kurdish-owned shop I haven't been to in a while, now I'm thinking about it ....

Posted by: rhomboid (OTzUX) at July 25, 2021 05:19 PM (OTzUX)

314 @299

Going to have to call that bit of science dubious, casein is a protein, similar to whey protein and they are both found in milk.

The thing that makes cheese "addictive" is the salt and fat content.

Posted by: Thomas Bender at July 25, 2021 05:20 PM (tScf+)

315 rhomboid, mmm thanks!

I may be in the San Diego area soon. There's a casino I want to check out called Jamul Casino.

Posted by: qdpsteve at July 25, 2021 05:20 PM (L2ZTs)

316 Any tips on how to harvest basil? Where on the plant should one clip the stems?
-----------
Don't let it go to flower. Cut the plant way back if it does and you get a lot more. They are thirsty buggers and don't like cold but you can cut the shit out of them and they like it.

Posted by: dartist at July 25, 2021 05:20 PM (+ya+t)

317 I've been using harissa seasoning when grilling pork cutlets.
It's like Tunisian paprika or something, but it really brings out a lot of flavor.

Posted by: Dr. Varno at July 25, 2021 05:20 PM (vuisn)

318 I have a few oregano plants going, one after getting bigger every year seemed to almost kill itself, so took a few starter prouts and spread them around.
Chives are another good herb to have.

Posted by: Skip at July 25, 2021 05:21 PM (Cxk7w)

319 They put a handful of seeds in the ground, and before long, they have enough zucchini to feed several armies.



Posted by: qdpsteve at July 25, 2021 04:53 PM

Every fall we have dozens of people walk into our VFW with bags and bags of zucchini trying to give them away. We wind up with about 50-60 pounds left over that no one wants and we toss it in the lake for the catfish to eat when it rots.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 05:22 PM (JUOKG)

320 303 Salmon on Cedar is/was a thing. The wood imparts a specific taste into the fish. It's not all bad. Similar to smoking other meats, but not.
Posted by: Martini Farmer at July 25, 2021 05:15 PM (BFigT)

I like it, and the restaurants can charge 5 $ more LOL
-----
I thought there would be someone outside Aldi and Ohio who could explain it here. Yea verily, the width of experience and knowledge at AOSHQ matches the Mississippi. But I know what it does, and I know that at least 1 guy likes it. Will keep that in mind the next time I get a hankering for discounted salmon.

Posted by: exdem13 at July 25, 2021 05:22 PM (W+kMI)

321 I have 2 kinds of basil, and 2 of each. I steal 2 leaves almost every day for my salad.

Posted by: Skip at July 25, 2021 05:22 PM (Cxk7w)

322 I've been doing the salmon/cedar thing for a while (on the grill), and not sure I see the difference, though for that I'd have to do a side/side test. Put one hunk on foil, other on the soaked cedar plank.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:23 PM (OTzUX)

323 318
The chives in our kitchen herb garden come back every year. We can hardly wait for them to blossom so we can have chive blossom and goat cheese omelettes.

Posted by: jix at July 25, 2021 05:23 PM (DU7iZ)

324 Can't speak for the whole continent. But I think there's lots of S Amer. cuisine that doesn't use lots of cilantro. Had Brazilian, Argentinian, and Colombian food.

and I don't think Spain's cuisine has a lot of cilantro either.

India, Mexico, SE Asia & parts of China - that's where the green beast lives most - some Caribbean too

Posted by: ghost of hallelujah at July 25, 2021 05:23 PM (yfQb2)

325 My herbs did well for morning sunshine and afternoon shade.

Posted by: Mr Aspirin Factory at July 25, 2021 05:24 PM (v7kRT)

326 >>> I recently discovered baklava. They serve it for dessert at Luna Grill. Yum! Talk about sugar bombs.
Posted by: qdpsteve at July 25, 2021 05:13 PM (L2ZTs)

Wow! I could actually watch a "reaction video" of a person eating baklava for the first time. There's nothing in the world like it. I used to buy my wife baklava from a french bakery when we first started dating in college. I'd surprise her on the way to morning classes with baklava and roses.

Posted by: banana Dream at July 25, 2021 05:24 PM (l6b3d)

327 What a fantastic day. Minimome with Bif, hogmartin and Eromero. Much shooting and filets.

Posted by: Ben Had at July 25, 2021 05:25 PM (qNoeu)

328 319 We wind up with about 50-60 pounds left over that no one wants and we toss it in the lake for the catfish to eat when it rots.
====
Mmmm, fried or grilled catfish.... Well, stuffing them with zuchinni won't hurt the flavor, and will probably only improve it.

Posted by: exdem13 at July 25, 2021 05:25 PM (W+kMI)

329 What a fantastic day. Minimome with Bif, hogmartin and Eromero. Much shooting and filets.

Sounds fantastic Ben Had!!

Posted by: Jewells45 at July 25, 2021 05:26 PM (nxdel)

330 banana, cool!
The pieces of baklava at Luna Grill are *tiny.* I'd bet there's places that have it bigger for better prices.

Posted by: qdpsteve at July 25, 2021 05:26 PM (L2ZTs)

331 >>> Every fall we have dozens of people walk into our VFW with bags and bags of zucchini trying to give them away. We wind up with about 50-60 pounds left over that no one wants and we toss it in the lake for the catfish to eat when it rots.
Posted by: Mister Scott (formerly GWS) at July 25, 2021 05:22 PM (JUOKG)


They even invented zucchini bread to try to use it all up.

Posted by: banana Dream at July 25, 2021 05:27 PM (l6b3d)

332 Jewells, The Horde are the greatest people on Earth.

Posted by: Ben Had at July 25, 2021 05:27 PM (qNoeu)

333 322 I've been doing the salmon/cedar thing for a while (on the grill), and not sure I see the difference, though for that I'd have to do a side/side test. Put one hunk on foil, other on the soaked cedar plank.
=======
You might have to do an empirical experiment.

Posted by: exdem13 at July 25, 2021 05:27 PM (W+kMI)

334 banana, that is a romantic story. :-)

Don't forget also, zucchini chips and zucchini fries.

Posted by: qdpsteve at July 25, 2021 05:27 PM (L2ZTs)

335 Speaking of cilantro, that stuff really has a strong odor just before it is harvested.

Cilantro stinks to the point it makes me wonder who, upon smelling the stuff, said, "Gee, I wonder if this would taste good on food?"

And I say this as someone who like cilantro.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 05:28 PM (2SdPm)

336 "New research argues that cheese is addictive in a way similar to drugs
because of a chemical called casein, which is found in dairy products
and can trigger the brain's opioid receptors."

This explains so very much.

Posted by: grammie winger at July 25, 2021 05:28 PM (45fpk)

337 qdp, here's the place, and it's right on the way to Jamul - just south of the 8 in El Cajon. Actually you can do a small loop/detour from the shortest route to Jamul to go by this place, it's not directly on shortest path, but close.

https://tinyurl.com/29j8rh4e

Amazing stuff.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:28 PM (OTzUX)

338 blake, I feel that way about cumin.

"This smells like horseshit. Wonder how it'd taste in my chili..." :-P

Posted by: qdpsteve at July 25, 2021 05:29 PM (L2ZTs)

339 House Appropriations Committee Chair Rosa DeLauro (D-Conn.) claimed it was against American national values to not allow taxpayer funded abortions.

So says a women so ugly she must have hit every branch on the way down as she fell out of the ugly tree

Posted by: Nevergiveup at July 25, 2021 05:29 PM (Irn0L)

340 rhomboid, I'll check that out thanks!!
Wow the Horde is handy. :-)

Posted by: qdpsteve at July 25, 2021 05:29 PM (L2ZTs)

341 Mostly stopped buying peanut butter, because I like it better home made.

It's really easy. All you need is raw peanuts without shells or skins, good ones, salt (I use Kosher), and a food processor.

Roast the peanuts for 16-19 minutes in a 350 degree oven. Let them cool somewhat. Dump them in the food processor. If you like crunchy, pulse until it gets to your preferred crunch texture, and then remove however much crunch you want to add later. Then just let the food processor run. It takes a while. First it will form a pasty ball, but that's not peanut butter. Eventually it will, as one recipe put it, "give up," and turn into a soft paste on the bottom of the food processor. This is when you add salt to taste, letting the food processor mix it in.

Scrape it out of the bowl, add the crunchy bits if you saved them, and that's it. It's peanut butter. If it's not the best you ever had, then either your peanuts were not so great, or you over- or under-roasted them for your taste.

Posted by: Splunge at July 25, 2021 05:29 PM (S7/a+)

342 This explains so very much.
Posted by: grammie winger at July 25, 2021 05:28 PM (45fpk)
--------------

"psst, wanna by a bag of cheese curds? Just came in and man, is this the good stuff!"

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 05:30 PM (2SdPm)

343 Ben I'm jealous

Posted by: Skip at July 25, 2021 05:30 PM (Cxk7w)

344 exdem13, exactly what I was referring to - a side/side comparison cook-off.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:30 PM (OTzUX)

345 I remember Grandma back in the day, making zuchini bread by the pound which she gave away to the rest of the family and neighbors and friends at church. The truck garden that she and Grandpa had going made enough zuchini to feed Mogadishu. After she passed away Grandpa kept going, and had a "pay what you want" basket by the mailbox all through the season.

Posted by: exdem13 at July 25, 2021 05:31 PM (W+kMI)

346 I feel that way about cumin.
----------------
I don't care for much of it either, especially in rubs.

Posted by: dartist at July 25, 2021 05:31 PM (+ya+t)

347 The Horde are the greatest people on Earth.

I know they truly are. Can't imagine life without them.

Posted by: Jewells45 at July 25, 2021 05:32 PM (nxdel)

348 Skip, you ever come this way I will happily feed you and give a place to shoot all you want. It would be my pleasure.

Posted by: Ben Had at July 25, 2021 05:32 PM (qNoeu)

349 I made some Mac n cheese from scratch, wife was very impressed, but she said it needed a brown crust on top. So, next batch, I cooked it up and put it in a casserole dish, then scorched it with a pastry torch. Yum!

Posted by: mac n cheese at July 25, 2021 05:33 PM (aAP3z)

350 > A relative via marriage (brother's brother in law), Eye-talian family from Long Island, has a hilarious story of his grandmother, who had a coffee tree she somehow kept alive in NYC area.

The "Hardy Chicago fig" (which can freeze to the ground and then come back the next year) has a similar story. A bull-headed Italian grandfather in Chicago just. would. not. give. up.

Posted by: Rodrigo Borgia at July 25, 2021 05:33 PM (XGAZE)

351 What a fantastic day. Minimome with Bif, hogmartin and Eromero. Much shooting and filets.
Posted by: Ben Had at July 25, 2021 05:25 PM

Niiice. Trying to convince some of my TX peeps to go to the MoMe in October. I don't think I can make it, but that doesn't mean cool lurkers shouldn't be encouraged.

Posted by: RedMindBlueState at July 25, 2021 05:33 PM (rBtIz)

352 344 exdem13, exactly what I was referring to - a side/side comparison cook-off.
======
If I lived closer to you I would volunteer my services as a taste tester for validation of results.

Posted by: exdem13 at July 25, 2021 05:33 PM (W+kMI)

353 {{grammie winger}}

Part of why Wisconsin is so populated. And it does explain Green Bay Packers fans.

Please pass on * Respectful tip of the hat * to the Rev.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:34 PM (u82oZ)

354 Now the scorch-crust mac n cheese is really making me hungry. Two small tips for gourmet mac n cheese: cottage cheese, and smoked paprika. Just add 'em to the cheese sauce. Works quite well.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:34 PM (OTzUX)

355 I periodically do smoked salmon. Applewood. For my morning bagels and cream cheese.

Posted by: Martini Farmer at July 25, 2021 05:34 PM (BFigT)

356 "New research argues that cheese is addictive in a way similar to drugs "

I guess that explains Hunter smoking it.

Posted by: f'd at July 25, 2021 05:34 PM (Tnijr)

357 they always had Baklava at the Greek places I used to frequent. I made it once but that was many moons ago. I know it is not just Greek, but Turkish, Persian etc.

I recall them asking some European Tour (golf) guys whether they preferred Turkish delight or Baklava. Those guys travel to Turkey and the Middle East every year on their tour. Almost to a man they said Turkish Delight. I think it is regional there. I had never heard of the stuff and in this country it is very uncommon compared to Baklava.

Posted by: Quint at July 25, 2021 05:35 PM (F2/Ok)

358 Have a great evening, everyone. May you be blessed with zero social distancing from loved ones.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:35 PM (u82oZ)

359 RedMindBlue State, They will be most welcome to join us. Your word is good with me.

Posted by: Ben Had at July 25, 2021 05:36 PM (qNoeu)

360 Please pass on * Respectful tip of the hat * to the Rev.

Posted by: NaCly Dog (u82oZ) at July 25, 2021 05:34 PM (u82oZ)


I will. How kind you are.

Posted by: grammie winger at July 25, 2021 05:36 PM (45fpk)

361 CBD I grew up in north Jersey and never saw chicken sorrentino on the menu but then again I always had eggplant parm. I made chicken sorrentino a couple weeks ago and it was a big hit with the fam. Thanks!

Posted by: keena at July 25, 2021 05:36 PM (RiTnx)

362 350 > A relative via marriage (brother's brother in law), Eye-talian family from Long Island, has a hilarious story of his grandmother, who had a coffee tree she somehow kept alive in NYC area.

The "Hardy Chicago fig" (which can freeze to the ground and then come back the next year) has a similar story. A bull-headed Italian grandfather in Chicago just. would. not. give. up.
=====
A fig tree in the Chicago area that kept giving? I do believe Jesus would have approved, both of the productive tree and the grandfather who kept it so.

Posted by: exdem13 at July 25, 2021 05:36 PM (W+kMI)

363 > I guess that explains Hunter smoking it.

Hunter probably smokes his own toe jam and belly-button lint.

And, given who he is, you could probably get high from that.

Posted by: Rodrigo Borgia at July 25, 2021 05:37 PM (XGAZE)

364 I had never heard of the stuff and in this country it is very uncommon compared to Baklava.
Posted by: Quint at July 25, 2021 05:35 PM

Very popular in the right communities. I always get some at Christmas for my goddaughter's father. He loves the stuff.

Posted by: RedMindBlueState at July 25, 2021 05:37 PM (rBtIz)

365 > A fig tree in the Chicago area that kept giving? I do believe Jesus would have approved, both of the productive tree and the grandfather who kept it so.

You can buy the variety at many nurseries nowadays.

Posted by: Rodrigo Borgia at July 25, 2021 05:37 PM (XGAZE)

366 NaCly Dog
-------
Take care.

Posted by: dartist at July 25, 2021 05:37 PM (+ya+t)

367 but cheese is good for you. Maybe not chips y queso and Magaritas all the time but cheese in itself is a very healthy product.

Posted by: Quint at July 25, 2021 05:38 PM (F2/Ok)

368 RedMindBlue State, They will be most welcome to join us. Your word is good with me.
Posted by: Ben Had at July 25, 2021 05:36 PM

Posted by: RedMindBlueState at July 25, 2021 05:38 PM (rBtIz)

369 The shrimp dish looks f-ing fantastic.

Posted by: Misanthropic Humanitarian at July 25, 2021 05:13 PM (aA3+G)

It does...and it will work with pretty much every seafood too!

Posted by: CharlieBrown'sDildo at July 25, 2021 05:38 PM (Q9lwr)

370 I'm sure this constitutes heresy among some, but I was gifted a bottle of peanut butter whiskey. It's actually pretty good. No, CBD, I would not make a Manhattan with it (neither shaken nor stirred), but I'm thinking a shot of it in a mug of hot cocoa on a cold winter day just might be the thing.

Posted by: PabloD says start up the rotors at July 25, 2021 05:38 PM (/1eYZ)

371 Hmm. My comment got eaten. Oh well.

Posted by: RedMindBlueState at July 25, 2021 05:39 PM (rBtIz)

372 Despite the price of gasoline going to annoying levels this year, I am still going to try to make it to the PawPaw Festival in Athens, OH this year. It's a true All-American fruit with a connection to history, and is supposed to taste very well. They don't get sold at Kroger though, so I have to try other means.

Posted by: exdem13 at July 25, 2021 05:39 PM (W+kMI)

373 Ok.. Now my phone is screwing with me and eating my emojis. Grrr....

Posted by: RedMindBlueState at July 25, 2021 05:39 PM (rBtIz)

374 PabloD: is it Skrewball whiskey?

Posted by: qdpsteve at July 25, 2021 05:40 PM (L2ZTs)

375 Paprika, really? OK, I'll try anything once.
OK, almost anything

Posted by: mac n cheese at July 25, 2021 05:40 PM (aAP3z)

376 I periodically do smoked salmon. Applewood. For my morning bagels and cream cheese.

Posted by: Martini Farmer at July 25, 2021 05:34 PM

I do smoked salmon from time to time and use hickory. I just want a bite or two and then I am done with it for another six months. The wife and one buddy loves it when I make it but I only make it when I get a craving for it. I use the high mountain fish brine and it is very, very tasty.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 05:40 PM (JUOKG)

377 qdpsteve, why yes, it is.

Posted by: PabloD says start up the rotors at July 25, 2021 05:41 PM (/1eYZ)

378 Posted by: keena at July 25, 2021 05:36 PM (RiTnx)

I get it at Leo's Grandevous in Hoboken.

It's a nice dish, although I suspect making it at home will be better.

Where'd you grow up? I'm in Bergen County.

Posted by: CharlieBrown'sDildo at July 25, 2021 05:41 PM (Q9lwr)

379 Your Biden WTF????? moment for today:

https://twitter.com/KyleKashuv/status/1419398550505590786

Posted by: naturalfake at July 25, 2021 05:41 PM (5NkmN)

380 347 The Horde are the greatest people on Earth.

I know they truly are. Can't imagine life without them.
Posted by: Jewells45 at July 25, 2021 05:32 PM (nxdel)


Agreed. I'm preparing myself for when this gets shut down. Of course, I don't want that but the way things are going - all dissent is on their radar

Posted by: ghost of hallelujah at July 25, 2021 05:41 PM (yfQb2)

381 Just finally looked at the shrimp thing, I could definitely do that. I've found that poultry actually picks up smoke in my gas grill quite well. Turkey breast cooked for a few hours, or a whole chicken, with applewood chips in a smoker box and then foil packets ..... distinctive smokey flavor.

Have another great shrimp grill recipe. Mojito shrimp. Toss shrimp into a marinade of lime juice, rum, mint, sugar, shallots 20 minutes before grilling. Put on skewers, grill. Addictive, they will disappear from any pre-dinner appetizer plate.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:42 PM (OTzUX)

382 Eye-talian family from Long Island, has a hilarious story of his grandmother, who had a coffee tree she somehow kept alive in NYC area.
-------------
A lot of Italians brought seeds with them when they immigrated. Melrose Peppers around here are an example that spread.

Posted by: dartist at July 25, 2021 05:43 PM (+ya+t)

383 Smoked paprika for that mac n cheese - regular paprika actually is in some convention recipes, I think. But the smoked part is key.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:44 PM (OTzUX)

384 I'm thinking a shot of it in a mug of hot cocoa on a cold winter day just might be the thing.

Posted by: PabloD says start up the rotors at July 25, 2021 05:38 PM (/1eYZ)

So why not just put a bit of peanut butter into the cocoa along with bourbon?

I am an old curmudgeon when it comes to adulterating booze!

Posted by: CharlieBrown'sDildo at July 25, 2021 05:44 PM (Q9lwr)

385 Peanut butter whiskey is a new one for me. It has to taste better than that cinnamon-saturated firewater sold at Speedway.

Posted by: exdem13 at July 25, 2021 05:45 PM (W+kMI)

386 Agreed. I'm preparing myself for when this gets
shut down. Of course, I don't want that but the way things are going -
all dissent is on their radar

Posted by: ghost of hallelujah at July 25, 2021 05:41 PM (yfQb2)


We should come up with a sign. Like the Icthus and the early Christians. Instant I.D.

Posted by: grammie winger at July 25, 2021 05:45 PM (45fpk)

387 rhomboid, consider that going into my cooking rotation. Thank You.

Posted by: Ben Had at July 25, 2021 05:45 PM (qNoeu)

388 I'm late to the food thread but not for dinner. What did I miss?

Posted by: Pete Bog at July 25, 2021 05:46 PM (Jzz++)

389 I got some of the rum-barrel aged Templeton rye. I need to try it a few more times - and I'm a very unsophistimicated rye/bourbon consumer, just sorta getting going on that. Liked it well enough first time I tried it.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:46 PM (OTzUX)

390 "Going to have to call that bit of science dubious..."

Posted by: Thomas Bender at July 25, 2021 05:20 PM (tScf+)
---

No no, I'm citing it to excuse my inability to curb my impulses!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 05:46 PM (Dc2NZ)

391 I'm smoking some kind of center cut pork loin thingies. Boneless ribs maybe

Posted by: Brother Northernlurker just another guy at July 25, 2021 05:48 PM (cSyAR)

392 Wife dried the hot peppers from last year and ground them. Been putting that in my taco filling, last time had more than realized.

Posted by: Skip at July 25, 2021 05:48 PM (Cxk7w)

393 I'm late to the food thread but not for dinner. What did I miss?

Posted by: Pete Bog at July 25, 2021 05:46 PM

I made meat loaf with mashed potatoes and gravy for dinner. It was tasty.

Posted by: Mister Scott (formerly GWS) at July 25, 2021 05:48 PM (JUOKG)

394 Ben Had, let me forward you the actual full recipe via email. Will send to CBD and trust him to forward it on.

It's fantastic for a group event - say, like, I don't know ..... an annual meeting of blog comment section friends??

Fresh mint is key.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:48 PM (OTzUX)

395 Pete Bog, 2'' filets, baked potato and a spring green salad. Oh, and the Rodney Strong.

Posted by: Ben Had at July 25, 2021 05:48 PM (qNoeu)

396 Your Biden WTF????? moment for today:


My butt's been wiped?

Posted by: G'rump928(c) at July 25, 2021 05:48 PM (yQpMk)

397 I went into Lowe's today and saw-

Char-Griller Gravity 980, which appears to be considerably less expensive than the Masterbuilt Gravity Grills.

If you're looking for a new grill, this one might be worth looking at.

Posted by: naturalfake at July 25, 2021 05:49 PM (5NkmN)

398 Did the FBI agents at the Mome get sent into the cornfield?

Posted by: Brother Northernlurker just another guy at July 25, 2021 05:49 PM (cSyAR)

399 rhomboid, my email is in the left sidebar.

Posted by: Ben Had at July 25, 2021 05:50 PM (qNoeu)

400 I'm a very unsophistimicated rye/bourbon consumer...

Posted by: rhomboid (OTzUX) at July 25, 2021 05:46 PM (OTzUX)

There are two measures that matter. 1...do you like it. 2...does it seem to be priced well in comparison to others in its category.

Sophistication has nothing to do with it. I can regale you with stories about so called "sophisticated" wine snobs who couldn't identify red or white in blind tastings!

Posted by: CharlieBrown'sDildo at July 25, 2021 05:50 PM (Q9lwr)

401 MR WHIPPLE SHIT MY ANTS!

Posted by: Joe Biden at July 25, 2021 05:50 PM (v7kRT)

402 Dr. Anthony Fauci said on CNN Saturday that bringing back mask mandates is under active consideration, and that he is part of the discussion around the decision.

If they reinstitute that at the DOD, I will stop going to DC/VA and only go down there when I absolutely have to, under Orders, I will 100% telework from home

Posted by: Nevergiveup at July 25, 2021 05:51 PM (Irn0L)

403 I had skrewball once, once. I am not big on flavored whiskey. I torched Knob Creek Maple a long time ago. If you want to see something funny, check out a youtube video of a review on Knob Creek Maple from the Scotch test dummies or whatever they are called.

but people like what they like. I like lots of flavored liqueurs from all over. Hell I have purchased three bottles of Frenet Branca over the years. And trust me , I have purchased and drunk much worse.

If you do like Skrewball, one recipe is mixing it with the very nice liqueur Chambord. They call it a PBJ. i am not saying it is good, i am saying it is thing.


Posted by: Quint at July 25, 2021 05:51 PM (F2/Ok)

404 Your Biden WTF????? moment for today:

https://twitter.com/KyleKashuv/status/1419398550505590786
Posted by: naturalfake at July 25, 2021 05:41 PM (5NkmN)

Either he's saying "That can't be right" or "My butt's been wiped." Hard to tell...

Posted by: Boswell at July 25, 2021 05:51 PM (5iUNf)

405 Oh, qdpsteve...baklava. I love that stuff. Greek baklava >middle eastern baklava. The Greeks don't skimp on the honey syrup. Mideastern is drier, therefore inferior IMO.

Posted by: April at July 25, 2021 05:51 PM (OX9vb)

406 Your Biden WTF????? moment for today:

https://twitter.com/KyleKashuv/status/1419398550505590786

Posted by: naturalfake at July 25, 2021 05:41 PM (5NkmN)
-----------

Triumphalooza! made more sense that whatever that was.

Posted by: blake - semi lurker in marginal standing (2SdPm) at July 25, 2021 05:52 PM (2SdPm)

407 Eris, moderation and restraint are for losers. Somebody has to eat that cheese, or it goes to waste.

Posted by: rhomboid (OTzUX) at July 25, 2021 05:52 PM (OTzUX)

408 Sophistication has nothing to do with it. I can
regale you with stories about so called "sophisticated" wine snobs who
couldn't identify red or white in blind tastings!



Posted by: CharlieBrown'sDildo at July 25, 2021 05:50 PM (Q9lwr)

very true. And if you chill them, for most there is no chance.

Posted by: Quint at July 25, 2021 05:52 PM (F2/Ok)

409 I have two fundamental beliefs, throwing away food is a sin, and free food tastes best.

Posted by: G'rump928(c) at July 25, 2021 05:53 PM (yQpMk)

410 April, yum! :-)

Posted by: qdpsteve at July 25, 2021 05:53 PM (L2ZTs)

411 Ah, here's a vid about the Char-Griller Gravity 980:

https://www.youtube.com/watch?v=gh1j-fO6a8Y&t=97s

Posted by: naturalfake at July 25, 2021 05:53 PM (5NkmN)

412 Punchy just gets weirder and weirder...at some point WH officials are going to just shrug and say, "yeah, fuck you...you elected him."

Posted by: Boswell at July 25, 2021 05:53 PM (5iUNf)

413 My dad loved chicken sorrentino and made it a few times when I was a kid. I thought the eggplant was gross.

Posted by: San Franpsycho at July 25, 2021 05:55 PM (EZebt)

414 Ben Had - well, I am among the slower of the crowd here .... missed that, and already sent it to CBD, so I assume it will get to you. Holler if it doesn't.

CBD, I was just noting that I'm fairly new-ish to bourbon and rye preference-development.

And your comment has some key wisdom. The great American wine critic Hugh Johnson famously said something similar to your 1) - "great wine is wine you like".

Posted by: rhomboid (OTzUX) at July 25, 2021 05:55 PM (OTzUX)

415 I'm bummed. Where is the menu from the NoVaMoMe.

Posted by: Ben Had at July 25, 2021 05:56 PM (qNoeu)

416 Tunisian Swimmer wins surprised Gold Medal:

I was in tears because when I see the flag of my country and I hear the anthem in the background, it was great, he said. Im so proud of it. I dedicate it to all the Tunisian people.

Hey fuck faces on the so called American Team, read the above you cucks

Posted by: Nevergiveup at July 25, 2021 05:56 PM (Irn0L)

417 I thought the eggplant was gross.
Posted by: San Franpsycho at July 25, 2021 05:55 PM (EZebt)



It tastes twice as good if you call it aubergine.

Posted by: G'rump928(c) at July 25, 2021 05:56 PM (yQpMk)

418 I thought the eggplant was gross.

Posted by: San Franpsycho at July 25, 2021 05:55 PM (EZebt)

If you have any interest in making it, cut the eggplant thin and salt it and blot it.

Posted by: CharlieBrown'sDildo at July 25, 2021 05:56 PM (Q9lwr)

419 Texas Donks upset that they skulked all the way to DC and the Pudding Brain won't meet with them.

Duh. The cat would be out of the bag. The show will go on until it stops.

Posted by: klaftern at July 25, 2021 05:57 PM (r4sI4)

420 Looks like another close but no cigar for SMOD today

Posted by: Skip at July 25, 2021 05:57 PM (Cxk7w)

421 If you have any interest in making it, cut the eggplant thin and salt it and blot it.

Posted by: CharlieBrown'sDildo at July 25, 2021 05:56 PM (Q9lwr)


That is what Mrs928 does, and fries it in olive oil. It comes out creamy with a crisp edge.

Posted by: G'rump928(c) at July 25, 2021 05:58 PM (yQpMk)

422 Eggplant is good as a dip, for chips or other veggies.

Posted by: mac n cheese at July 25, 2021 05:59 PM (aAP3z)

423
I'm bummed. Where is the menu from the NoVaMoMe.

Posted by: Ben Had at July 25, 2021 05:56 PM


it's in the book...

Posted by: AltonJackson at July 25, 2021 05:59 PM (DUIap)

424 407 Eris, moderation and restraint are for losers. Somebody has to eat that cheese, or it goes to waste.
Posted by: rhomboid (OTzUX) at July 25, 2021 05:52 PM (OTzUX)

Nobody will love that Mimolette like I love that Mimolette!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 05:59 PM (Dc2NZ)

425 I'm bummed. Where is the menu from the NoVaMoMe.



Posted by: Ben Had at July 25, 2021 05:56 PM



it's in the book...

Posted by: AltonJackson at July 25, 2021 05:59 PM

It's a cook book!

Posted by: Mister Scott (formerly GWS) at July 25, 2021 06:01 PM (JUOKG)

426 If you have any interest in making it, cut the eggplant thin and salt it and blot it.
--------------
Dip the slices in flour and fry them for parmigiano. Salt makes a big difference.

Posted by: dartist at July 25, 2021 06:01 PM (+ya+t)

427 WEASELS GUN NOOD

Posted by: Skip guy who says NOOD at July 25, 2021 06:01 PM (Cxk7w)

428
nood gubs

Posted by: AltonJackson at July 25, 2021 06:01 PM (DUIap)

429 AltonJackson, it came FROM the book. I need to know how much to up our game.

Posted by: Ben Had at July 25, 2021 06:01 PM (qNoeu)

430 Your Biden WTF????? moment for today:
https://twitter.com/KyleKashuv/status/1419398550505590786
Posted by: naturalfake at July 25, 2021 05:41 PM (5NkmN)


The thorazine shuffle along with "my butt's been wiped" is epic.

80 million votes and 50% approval rate.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 06:02 PM (wAnMi)

431 Nobody will love that Mimolette like I love that Mimolette!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at July 25, 2021 05:59 PM (Dc2NZ)

So you know what those little holes are made by...

Posted by: CharlieBrown'sDildo at July 25, 2021 06:02 PM (Q9lwr)

432 klaftern, a few TX Dums have already shown back up in Austin to beg for mercy and "negotiate" with Abbott.

I think the negotiation would be, come back, sit down and shut up right now and I won't have you all thrown in jail.

Posted by: qdpsteve at July 25, 2021 06:02 PM (L2ZTs)

433 Blazing Saddles on IFC

Jackie Mason was great in this one

Posted by: Nevergiveup at July 25, 2021 06:02 PM (Irn0L)

434 Green tomatoes sliced and salted in a colander with a plate on top are good too. Rinse lightly, blot dry and mix with vinegar, oil, garlic and spices. In a ball jar lasts a long time.

Posted by: dartist at July 25, 2021 06:06 PM (+ya+t)

435 Sometimes I'm slower than molasses in January.

Posted by: dartist at July 25, 2021 06:09 PM (+ya+t)

436 I don't think Cilantro tastes like soap to me, but ot tastes weird, like it doesn't really belong. Distinctive.


I read many years ago that cilantro tasting like soap is a genetic thing. I can't remember the specifics now, but it sort of makes sense. I'm glad I'm not one of those people!

Where I'm at, it's not cool enough to grow cilantro at the moment - that's a fall or spring thing. It will grow, but bolt almost immediately. I'm really disappointed with my curly leaf parsley, it's barely growing. Last year I did a flat leaf and the thing was a 2' ball in as many months, and grew for 8 until bolting. Right now I've got 3 kinds of basil, and some is sprouting from last year. 2 kinds of oregano, thyme, marjoram, garlic chives and a big rosemary bush. Love walking out and snipping what I need. I should go to storage and swipe the dehydrator, the ex will never notice it's missing. Or even remember it exists most likely.

Posted by: clutch cargo - processed in a facility that may contain lead at July 25, 2021 06:10 PM (wAnMi)

437 Ben Had and Mr Scott,

Those dinners sound delicious. I'm going to cook those smoky buttery shrimps. Compare notes later

Posted by: Pete Bog at July 25, 2021 06:21 PM (Jzz++)

438 I did baby back ribs on my Traeger about 3 weeks ago. I need to be more patient and let them go a bit longer for texture.
I'm
one of those BBQ snobs that acts like Traeger users aren't real
backdoor cooks, while often wishing I'd gotten one so that I wouldn't
have to babysit.

Posted by: Dagwood at July 25, 2021 06:42 PM (fBzrD)

439 Been buying baby back ribs for years from Sam's Club. They vacuum seal 3 racks in a pack. Always meaty.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at July 25, 2021 03:17

That's what we always have, Jules insists. They are meaty maybe they have been better here in the Midwest.

Have to get to the grill, brats and some really good local hot dogs need turned.

Posted by: Farmer at July 25, 2021 07:03 PM (55Qr6)

440 CBD I am really interested in your theory of checking the pan heat on the stove.

What type/brand of thermometer do you use when cooking?

Thanks!

Sunny

Posted by: Sunny at July 25, 2021 08:03 PM (mxZhO)

441 CBD...I get beef short ribs and beef back ribs from these guys.

https://tinyurl.com/3kvt46xy

Posted by: Shanks for the memory at July 25, 2021 09:35 PM (TdCQk)

442 @ CBD 378. Late to the party again here but Bergenfield

Posted by: keena at July 25, 2021 10:20 PM (RiTnx)

443 What type/brand of thermometer do you use when cooking?

Posted by: Sunny at July 25, 2021 08:03 PM (mxZhO)

I use a Thermoworks "Dot" when I cook something for awhile and am shooting for a target temp.

For checking temps on the fly I use one of their probes...not sure what it's called.

Posted by: CharlieBrown'sDildo at July 25, 2021 10:25 PM (hOX2Q)

444 Posted by: keena at July 25, 2021 10:20 PM (RiTnx)

Ridgewood!

Posted by: CharlieBrown'sDildo at July 25, 2021 10:27 PM (hOX2Q)

445 I attended NoVaMoMe for the first time, and forgot to take my etched Stella Artois glass. If someone found it, could you text me at 703 626 8578 to see if I can retrieve it?

Also, many 5thanks to Boone for gifting me The Deplorable Gourmet, which I was delighted to see included my recipe for World Famous Rich Dough Dinner Rolls on p100.

Posted by: Delilah at July 26, 2021 09:57 AM (KYM/8)

446 I think this is among the most important information for
me. And i am glad reading your article. But wanna remark on some
general things, The site style is perfect, the articles is really great
: D. Good job, cheers

Posted by: Nirvana Blog at August 02, 2021 05:16 AM (L5Gu3)

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