Food Thread: Pork-Crusted Pork...A Match Made In Heaven!

burger56_1.jpg

I haven't had a burger in weeks, and I feel sort of dirty and un-American because of it. One reason is that I have decided to make my own buns using a sort of complicated recipe, but mostly because the weather hasn't cooperated. Every time I think "BURGERS!" God thinks rain. And my next burger is going to be a smash burger made on the grill, because I am just damned tired of cleaning burger grease off the floor and ceiling and backsplash and my shoes and...

Yup...smash burgers with American cheese: individually wrapped slices of course. And maybe a pickle or three, but that's about it.

******

I ordered Berkshire pork rib chops from a mail order joint a few weeks ago, and discovered to my delight that they were excellent quality and reasonably priced. So off to my computer I ran, only to discover that the price had increased by 25% in two weeks. Anyone with a passing relationship with reality (that apparently doesn't include the Fed or our feckless and worthless and evil administration) knows that inflation is coming...and hard. I think most people notice fuel and food inflation first, because those are regular purchases. But there is no reason to assume that they are the only things inflating as a result of a catastrophic and decades-long climate of stupidity and venal short-term thinking in the corridors of power.

What strikes me as indicative of a long inflationary cycle is the conspicuous lack of price decreases among seasonal products. For instance New Jersey is famous for its tomatoes*, and of course as the summer heats up and every farm in the state is pumping out as many as they can grow, the prices have, in the past, come down from the first crop's heady price. But not this year. That suggests to me that farmers and others have internalized a prolonged inflationary spiral and realize that they must get ahead of it or flounder.

*Yes, they are good. But they are not the best in the country, and anyone who suggests that needs to get out more.

******

MrsBlakeCB2.jpg

Commenter Blake's wife has recently allowed him to use the power tools in the garage. With supervision of course. And judging by his handiwork he should probably stick to woodworking instead of commenting around here, because he...um...well...how does one say this politely?

Let's just say his next project will be to cross the street on his own.

******

Speaking of cutting boards, One of the advantages of plastic boards is that they can be tossed into the dishwasher on the surface-of-the-sun cycle, bleached, cleaned with HCL, and they will probably survive. Wooden boards? Not so much. They definitely require more care, but damn, they are just better!

I just bought a big plastic board at a local restaurant supply house, and while it is easy to clean and it's nice and light, because the surface is new the food slides around on it, and I need a wet towel underneath it so it doesn't slide off the counter and onto the floor.

Wooden cutting boards just behave better, feel better under the knife, and seem to allow better and more precise cutting, no doubt because they are slightly softer than plastic and allow the blade to sink in ever so slightly farther, and that makes all the difference in the world.

******

Well, why the hell not?
porkcrusted bacon.jpg

Pork Rind Coated Baconz!

Ingredients
4-6 strips of thick cut bacon
1 3-oz bag of plain pork rinds, finely crushed
1 egg
dash of cream

Instructions
1 - Pre-heat oven to 375F
2 - Line baking pan/cookie sheet with foil
3 - Beat egg and cream
4 - Dip each strip of bacon in egg wash
5 - Dredge through crushed pork rinds
6 - Place on rack in baking pan
7 - Repeat for strips 2 thru 4 or 6
8 - Bake in oven ~30 minutes

The recipe is approximately the same for pork chops, though you get two chops covered per 3-oz bag. Ditto chicken breast (pounded to <1/2" thick): one breast per 3-oz bag.

I tried a slight modification for chicken breast by adding about a quarter cup of Parmesan cheese, also run through the food processor.

Regards,
Long Time Moron Butch


******

I ran out of both rye and whole wheat flour and was too lazy or forgetful to buy more. So yesterday I was forced to slum and make a sourdough boule out of plain old white flour. I used the same proportions that I have been using for a couple of years, and I found that the dough was much wetter and slacker than the rye/white or rye/whole wheat/white versions.

It's not a problem, because after dozens of tries at making sourdough boules I have become reasonably good at handling the dough, even when it is wetter and stickier than I expect. It's not difficult, it just takes lots and lots of practice, which is okay by me because I get a kick out of doing it.

What? No...of course not. There is no point. Are you new around here?

******

From commenter "Duncanthrax" comes an easy one!
Here's a conundrum for CBD:

Y'all can come to El Rancho del Duncanthrax and enjoy pecan-smoked Armadillo Eggs. You might even get to see an armadillo. But your host is a known Grade B pure maple syrup on French Toast consumer. Which would reign supreme?

(For those going to attempt Armadillo Eggs for the first time, gloves when prepping the jalapeños are NOT optional. Also, do not touch your eyes or mucous membranes until finished, gloves carefully disposed of, and hands washed several times.)


I would happily eat the proffered Armadillo Eggs, and probably ask for thirds. In return I would act as the evening's bartender, making so many Rye Manhattans with maple syrup that my hosts would be quite happy...and out of syrup.
******

basil33.jpg

If the Food ThreadTM doesn't appear next week, rest assured it is because I was consumed by runaway basil plants, not unlike kudzu...

The damned stuff is growing fast. Too fast. It is blocking out my thyme plants and is making noises about taking over the Rosemary in the next pot.

I see Roundup in its future.

Or pesto.

******

Dildo's Public Service Announcement: Do not start to make your own tortilla chips. They are better, in fact they are great, but that way lies madness!

Your own salsa on the other hand....Yes!

******

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 Food fight

Posted by: Skip at August 01, 2021 03:00 PM (Cxk7w)

2 Have a leftover from Friday, a Ham /pepperoni Stromboli, was fantastic then.

Posted by: Skip at August 01, 2021 03:02 PM (Cxk7w)

3 Yes; I could look it up, but what is a smash burger?

Posted by: FenelonSpoke at August 01, 2021 03:04 PM (k39e/)

4 Nice! I haven't had a burger in a while - that needs to be rectified since I picked a peck of jalapenos yesterday. Dayum, there are good.

Cut an armload of peppermint today - it's steeping now for the iced tea just like grammie use to make.

Posted by: Tonypete at August 01, 2021 03:04 PM (mD/uy)

5 The best tomatoes are grown in Grainger County, Tennessee, home of the Grainger County Tomato Festival, which was held last weekend.

Posted by: Bitter Clinger at August 01, 2021 03:04 PM (7F9te)

6 "I just bought a big plastic board at a local restaurant supply house (...) I need a wet towel underneath it so it doesn't slide off the counter and onto the floor."

I use leftover rubber mesh cabinet liner for that.

Posted by: hogmartin at August 01, 2021 03:06 PM (ghoDT)

7 Yes; I could look it up, but what is a smash burger?
Posted by: FenelonSpoke at August 01, 2021 03:04 PM (k39e/)

......

A burger smashed flat on the grill to make for more crispification.

Posted by: Bitter Clinger at August 01, 2021 03:07 PM (7F9te)

8 Hey food thread! Hey CBD!

Semi-food related: wow, these hipsters and their brand names.

"I got a great rest last night. I sleep on an Avocado."
"Well that's one way I guess to make guacamole."

Posted by: qdpsteve at August 01, 2021 03:07 PM (L2ZTs)

9 Brisket $3.99/pound. Packer trimmed. Nothing fancy. No deckle fat trimmed. Not prime. Not Waygu (which was $7.99 a pound back in April. Who buys Waygu beef in small town Texas?). Just plain old packer trimmed brisket. May 2020 it was going for $1.75~$1.99/pound. And this is Texas where all we have is cows and oil!!

Posted by: Stacy0311 at August 01, 2021 03:07 PM (SqpTW)

10 Aren't smash burgers dry?

Posted by: Tonypete at August 01, 2021 03:08 PM (mD/uy)

11 cutting board looks like a 68 Z-28

Posted by: REDACTED at August 01, 2021 03:09 PM (YK4Qh)

12 Fenelon:
Smashburger is (since Steak-n-Shake gave up and went away thanks to CV19) my new favorite burger place here in SoCal, although they apparently have far more locations in other locales.

Basically classic burgers that are pressed very thin; they usually put two patties on every burger.

Posted by: qdpsteve at August 01, 2021 03:09 PM (L2ZTs)

13 Aren't smash burgers dry?

......

Not if you cook them in the griddle where they fry in their own grease.

Then use buttloads of American cheese.

Greasy goodness.

Posted by: Bitter Clinger at August 01, 2021 03:09 PM (7F9te)

14 If anyone here is ever touring Orange County and plans to go to Slaters 50/50, please let me know. I'll meet up with ya. :-)

Posted by: qdpsteve at August 01, 2021 03:10 PM (L2ZTs)

15 A fat burger like that would plug my toilet and I'd be shopping for plungers.

Posted by: Dr. Bone at August 01, 2021 03:10 PM (bCkNL)

16 pork encrusted pork

pate

Posted by: REDACTED at August 01, 2021 03:10 PM (YK4Qh)

17 >>Do not start to make your own tortilla chips. They are better, in fact they are great, but that way lies madness!


Heh, my lids makes these at his summer job, at the national chain named after a pepper. they are tasty, and yes, I do ask him to smuggle a bag of 'em out when he ends his shift.

Posted by: Lizzy at August 01, 2021 03:11 PM (bDqIh)

18 Aren't smash burgers dry?

Posted by: Tonypete at August 01, 2021 03:08 PM (mD/uy)

Not if prepared correctly. Use fatty beef...80-20 at a minimum, then cook in a screaming hot pan so you get a nice crisp exterior without drying out the middle.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:11 PM (Q9lwr)

19 I'll give $100 to the first person to show up at my house with that burger.

Posted by: f'd at August 01, 2021 03:12 PM (Tnijr)

20 Got 2 bottles of Pappy's waiting in the wings.

Posted by: Martini Farmer at August 01, 2021 03:12 PM (BFigT)

21 f'd, I'm on my way!

Posted by: qdpsteve at August 01, 2021 03:12 PM (L2ZTs)

22 That cutting board is beautiful -- I wouldn't want to mar it with knife marks!

Posted by: Lizzy at August 01, 2021 03:13 PM (bDqIh)

23 Thanks for posting the picture and recipe CBD!

Posted by: butch at August 01, 2021 03:13 PM (cHvOo)

24 Aren't smash burgers dry?
Posted by: Tonypete at August 01, 2021 03:08 PM (mD/uy)

Was wondering the same. Although, I'll try anything if I can get a decent burger made on the grill. I keep ending up with either a charred, dry burger or, make them fatter and get a grilled meat loaf burger. I can not master a simple grilled burger.

Posted by: Pony Tail at August 01, 2021 03:13 PM (tzZq2)

25 I have tremendous trouble making tasty burgers, so last time I went ahead and did the Lipton Onion soup burger thing. (You also add mayo.)

They were not great, but definitely better. Think next time I'll also make some sunnyside eggs and guac to put on the burger.

Posted by: qdpsteve at August 01, 2021 03:13 PM (L2ZTs)

26 " f'd, I'm on my way!
Posted by: qdpsteve"

* drools *

Posted by: f'd at August 01, 2021 03:14 PM (Tnijr)

27 Posted by: butch at August 01, 2021 03:13 PM (cHvOo)

That recipe is absolutely ridiculous, and I guarantee I will try it soon.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:15 PM (Q9lwr)

28 I've been watching Sam the Cooking Guy. He makes a lot of smashburgers usually on his EVO, which is out of my price range.
A smashonionburger looks interesting.

Posted by: Brother Northernlurker just another guy at August 01, 2021 03:15 PM (cSyAR)

29 qdpsteve - what fat content hamburger are you using? I find that 80% lean/20% fat works best.

And for the ove of all that is holy, do not fry them beyond medium rare.

Posted by: butch at August 01, 2021 03:16 PM (cHvOo)

30 CBD @ 27 - Your taste buds and cardiologist will thank you.

Posted by: butch at August 01, 2021 03:17 PM (cHvOo)

31 I keep ending up with either a charred, dry burger
or, make them fatter and get a grilled meat loaf burger. I can not
master a simple grilled burger.

Posted by: Pony Tail at August 01, 2021 03:13 PM (tzZq2)

Buy a burger mold. Then weigh out eight ounces of burger meat, slap it in the mold and gently press it into shape. That will cook in about 8-9 minutes on a medium-hot grill. It will be medium at best, but it won't dry out.

Try not to compress the meat too much, and definitely do not press it down onto the grill. Flip it three times. Once every two minutes.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:18 PM (Q9lwr)

32 Just an FYI on wooden boards. I know some germ-o-philes who insist on plastic, because not porous.

There was a study proving that bacteria lived - even thrived on plastic regardless of what you did. Wood on the other hand has natural anti-bacterial properties, having none of the issues of the plastic boards. I use them because they're not hell on my knives like plastic - and the plastic is just plain nasty anyway.

Posted by: clutch cargo - processed in a facility that may contain lead at August 01, 2021 03:19 PM (wAnMi)

33 butch, I admit to using hamburger without enough fat content. I need to change that. :-)

Posted by: qdpsteve at August 01, 2021 03:19 PM (L2ZTs)

34 I've had a lot of luck recently frying beef tenderloin in cast iron. I let the meat rest for about a half hour with truffle dust and salt before I cook. 3 minutes per side. Take out meat, cover. Add red wine, sautéed shiitake mushrooms and some cream and let sizzle hard for a minute or two. Add meat back in, take off heat, cover and let rest for 5 minutes.

Rare. Beautiful and so good.

Posted by: nurse ratched at August 01, 2021 03:21 PM (U2p+3)

35 I was lucky enough to see Blake's cutting boards in person, and let me tell you, they are beautiful.

And now I want some of butch's bacon. That looks great.

I am making bacon-wrapped quail for dinner.

And yes, food prices are absolutely ridiculous. And somehow I sense that the food growers aren't getting anything more than they did before the prices went up.

Posted by: bluebell at August 01, 2021 03:21 PM (wyw4S)

36 Just got back from the weekly shopping - things are getting expensive.

Posted by: 496 at August 01, 2021 03:21 PM (U1eOr)

37 I woke up this morning to a big limb from the pecan tree down in my yard (pecans do that pretty often) so I got a good pile of pecan wood for smoking and cooking now. I'm doing Keto (along with Ace) so I can't eat buns, but I can still have burgers sans bun. Cooked some bacon-cheddar-beef burgers last night on the grill and they were great.

Posted by: Tom Servo at August 01, 2021 03:22 PM (rfYv5)

38 Posted by: Pony Tail at August 01, 2021 03:13 PM (tzZq2)

......

The next couple of times you broke off ground beef for chili or tacos, drain off the grease into a temperature-safe, air-tight vessel. Then pull it out the next time you brown off beef again, and this time plunk a half of a stick of butter into it and let the fat from the second round of browning melt it all together. Return it to the fridge and let it all congeal.

When it is solid, make 1/2" beef tallow/butter discs roughly the circumference of a silver dollar and put them in the freezer.

When it's time to form your burgers, pat them around your beef fat-butter discs and grill over well grayed charcoal as the fat bombs slowly melt inside the exterior will get a nice crisp crust.

Posted by: Bitter Clinger at August 01, 2021 03:22 PM (7F9te)

39 Brown off*

Posted by: Bitter Clinger at August 01, 2021 03:22 PM (7F9te)

40 I miss SmashBurgers - they offered a gluten free bun.

All they had to do was shut up and take my money, but apparently there weren't enough other people in our part of town who felt the same way.

***haz sad face***

Posted by: Teresa in Fort Worth, Texas at August 01, 2021 03:22 PM (SRRAx)

41 Burgers in grill:

1. about 25% fat
2: let them dry at room temp
b.1. real coal on a Weber with no lighter fluid
ii. 8 minutes on side a about 3 on side b

T A D A

Posted by: rhennigantx at August 01, 2021 03:23 PM (yrol0)

42 Waiting for my wok to get here.

Been on an Asian/Hawaiian recipe kick as of late.

Also bought bamboo cutting boards, which are preferable to plastic ones.

Posted by: SMH at August 01, 2021 03:23 PM (+tqLU)

43 I just took the sourdough out of the oven. I did all white flour this time. I did a whole wheat one last time and didn't like it. I am going to stop buying Wheat Montana flour and wheat. It seems to be good quality but it tastes bitter. My home ground flour isn't like that.

Also, and you may think this weird, but I have eaten a lot of pinto beans in my life. La Preferida Pinto Beans are the best pinto beans I've ever eaten. They look tiny, about the size of navy beans, but come back to regular size when you soak them. I add salt and bacon to them, that's it. They are really good. Their canned refritos are good too. I'm planning to stock up on them.

Posted by: Notsothoreau - look forward at August 01, 2021 03:23 PM (5HBd1)

44 Oh, and GORGEOUS cutting board! Does Blake offer those for purchase?

Posted by: Teresa in Fort Worth, Texas at August 01, 2021 03:23 PM (SRRAx)

45 And yes, food prices are absolutely ridiculous. And somehow I sense that the food growers aren't getting anything more than they did before the prices went up.
Posted by: bluebell at August 01, 2021 03:21 PM (wyw4S)

Wait until Californistan outlaws pork

Posted by: rhennigantx at August 01, 2021 03:24 PM (yrol0)

46 "pickle or three, "

Even maple syrup couldn't fix a cucumber. What chance does a little brine have.

Posted by: DaveA at August 01, 2021 03:24 PM (FhXTo)

47 8 minutes on side a about 3 on side b

Posted by: rhennigantx at August 01, 2021 03:23 PM (yrol0)

Sounds overdone. You're a Red Sox fan...aren't you...

Posted by: CharlieBrown'sDildo at August 01, 2021 03:24 PM (Q9lwr)

48 I could go for a Juicy Lucy

Posted by: Truck Monkey at August 01, 2021 03:25 PM (flINI)

49 My son took me to a joint that did "smash burgers."

Not a fan. Of theirs. Maybe other places would be better, but it sort of seems like a gimmick to me. On par with "beer can chicken." Different, but not better.

Posted by: Martini Farmer at August 01, 2021 03:25 PM (BFigT)

50 I do know that sous viding allows you to make pink-inside yet fully e.coli-free burgers...

Posted by: qdpsteve at August 01, 2021 03:26 PM (L2ZTs)

51 36 Just got back from the weekly shopping - things are getting expensive.
Posted by: 496 at August 01, 2021 03:21 PM (U1eOr)

We had years of stable prices and food sources. Then the people decided that hunger, high prices, and poor food were better.

These were called the Biden years.

Posted by: rhennigantx at August 01, 2021 03:26 PM (yrol0)

52 I just took the sourdough out of the oven. I did all
white flour this time. I did a whole wheat one last time and didn't
like it.

Posted by: Notsothoreau - look forward at August 01, 2021 03:23 PM (5HBd1)

I never use all whole wheat. I use no more than about 20% for flavor and texture. Same thing with rye, although I will go a little bit higher...maybe 25%

Posted by: CharlieBrown'sDildo at August 01, 2021 03:26 PM (Q9lwr)

53 Wait until Californistan outlaws pork
Posted by: rhennigantx at August 01, 2021 03:24 PM (yrol0)
----------

I'm hoping that means pork prices will come down, at least temporarily, and they can send all their excess pork to me. I'll buy a few more freezers and set them up in my kids' rooms.

Posted by: bluebell at August 01, 2021 03:26 PM (wyw4S)

54 Try not to compress the meat too much, and definitely do not press it down onto the grill. Flip it three times. Once every two minutes.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:18 PM (Q9lwr)

Thank you so much, I'll get myself a mold right away! Three flips, got it!

Posted by: Pony Tail at August 01, 2021 03:26 PM (tzZq2)

55 Sounds overdone. You're a Red Sox fan...aren't you...

Posted by: CharlieBrown'sDildo at August 01, 2021 03:24 PM (Q9lwr)

Nope inside still red. But family like the outside kinda that crispy way. Grill is about 350 I guess.

Posted by: rhennigantx at August 01, 2021 03:27 PM (yrol0)

56 I'll get myself a mold right away! Three flips, got it!

Posted by: Pony Tail at August 01, 2021 03:26 PM (tzZq2)

Buy the cheapest one you can find, or just make one from a slice out of a big can.

I just looked on Amazon, and they are all stupidly expensive and fancy.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:28 PM (Q9lwr)

57 Using a burger mold sounds vaguely un-American.

Posted by: bluebell at August 01, 2021 03:29 PM (wyw4S)

58 I didn't do 100% whole wheat on these, but I was low on white flour, so used more than normal. I've made a lot of very dense, inedible loaves of whole wheat bread. I watched a series of videos on You Tube on a Pro Home Cooks channel. I've been making good sourdough ever since. Starter was from Breadtopia. I do a two day rise.

Posted by: Notsothoreau - look forward at August 01, 2021 03:29 PM (5HBd1)

59 When it's time to form your burgers, pat them around your beef fat-butter discs and grill over well grayed charcoal as the fat bombs slowly melt inside the exterior will get a nice crisp crust.

Posted by: Bitter Clinger at August 01, 2021 03:22 PM (7F9te)

Holy moly, that sounds fantastic. Thank you!

Posted by: Pony Tail at August 01, 2021 03:29 PM (tzZq2)

60 54 Try not to compress the meat too much, and definitely do not press it down onto the grill. Flip it three times. Once every two minutes.


this sounds gay

Posted by: REDACTED at August 01, 2021 03:29 PM (YK4Qh)

61 CBD. If you're around could you post your hamburger bun recipe.
Since our recent move from OH to MT I haven't been able to find good hamburger/hot dog buns. I actually ordered some from Amazon and I'm awaiting their arrival. Before anyone objects, the buns were free so I didn't feel bad about ordering them from the Bezos. I prefer brioche buns and I haven't found any decent ones here. The Aldi brand was my go to.

Posted by: neverenoughcaffeine at August 01, 2021 03:29 PM (2NHgQ)

62 I periodically get lamb sirloins at the grocery store. They were never cheap, but 3 that are between 3 and 5oz each in a package are pushing $20. That's insane.

As for beef... we still have about 100lbs of it from the half calf we bought over a year ago. Haven't bought beef except for a tri-tip (3x) and some short ribs (2x) since March of 2020.

Posted by: Martini Farmer at August 01, 2021 03:30 PM (BFigT)

63 Mmmmm.........food!

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

wds dot aoshq at proton mail dot com

You know you want to be there

Posted by: westminsterdogshow at August 01, 2021 03:30 PM (/UQ/R)

64 Before anyone objects...

___

If they do, so what?

Posted by: SMH at August 01, 2021 03:30 PM (+tqLU)

65 Grill is about 350 I guess.

Posted by: rhennigantx at August 01, 2021 03:27 PM (yrol0)

Ah...I cook mine at a higher temp. It works for us, so I haven't played around with temperature that much.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:31 PM (Q9lwr)

66 Good smashburgers done on a ripping hot flattop or cast iron griddle usually take no more than three minutes and change; drop, smash, season, two minutes, flip, cheese, cover with dome, and one more minute.

Posted by: Walter Freeman at August 01, 2021 03:32 PM (+WWsf)

67 I prefer brioche buns and I haven't found any decent ones here. The Aldi brand was my go to.


Posted by: neverenoughcaffeine at August 01, 2021 03:29 PM (2NHgQ)


You're in luck! I'm going to make two kinds...a brioche bun and a Japanese milk bun.


Shoot me your e-mail and I'll send them to you.


cbd dot aoshq at geemail dot com

Posted by: CharlieBrown'sDildo at August 01, 2021 03:33 PM (Q9lwr)

68 I just bought a big plastic board at a local restaurant supply house, and while it is easy to clean and it's nice and light, because the surface is new the food slides around on it, and I need a wet towel underneath it so it doesn't slide off the counter and onto the floor.

Slip one or two silicone trivets under the board. I use them with cutting boards, metal bowls, and the salad spinner. Keeps them from slipping off the granite counters.

Posted by: jix at August 01, 2021 03:34 PM (DU7iZ)

69 I'm actually not so much a bad cook as. I'm good with meat in the smoker or on the grill.
I'm pondering upping my game with tabbouleh or a good Greek salad.
Go ahead and mock me for the shallow of my ambitions.

Posted by: Brother Northernlurker just another guy at August 01, 2021 03:34 PM (cSyAR)

70 bluebell lets burn the witch

Posted by: Skip at August 01, 2021 03:34 PM (Cxk7w)

71
THAT CUTTING BOARD IS BADASS.

Nicely done, Blake.

Posted by: Yudhishthira's Dice at August 01, 2021 03:35 PM (JN3xP)

72 You know you want to be there
Posted by: westminsterdogshow at August 01, 2021 03:30 PM (/UQ/R)
---------

I wish I could be there! I love our Colorado Morons and would love to meet them. I've been lucky enough to meet you wds, of course, and Helena Handbasket.

I encourage anyone who is even thinking about it to go - and yes, that includes lurkers! We always have a lot of lurkers at the NoVaMoMe and they have just as good a time as us blabbers. And sometimes we even talk them into commenting.

But anyway - go!!! You won't regret it.

Posted by: bluebell at August 01, 2021 03:35 PM (wyw4S)

73 I cook my burgers on a pan on the stove
I like them with a toasty crust outside and soft inside
and I do not like any pink in them

hold the bun

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:35 PM (oEn12)

74 Wawa has burgers after 4pm now
tried one - pretty good!

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:36 PM (oEn12)

75 bluebell lets burn the witch
Posted by: Skip at August 01, 2021 03:34 PM (Cxk7w)
----------

I'm in, Skip!

Um, which witch is that? The burger mold one?

Posted by: bluebell at August 01, 2021 03:36 PM (wyw4S)

76 Keep watered and cut that basil back to the 4th row of leaves and you will hear them sing with pleasure!

Posted by: dartist at August 01, 2021 03:37 PM (+ya+t)

77 Too funny that I'm sitting my my burgers grilling right now on an unseasonably cool NW MO afternoon. I'm even trying smashing them a bit.

Anyone here cook pho? I have gotten compliments on mine, but it doesn't taste fabulous to me. Homemade stock and normal Chinese five-spice. Anyone have any fun secrets?

Posted by: Catherine at August 01, 2021 03:39 PM (vdTIg)

78
I've never made my own cutting board. What do you use for finish, since it's for food? Linseed oil? Beeswax?

Posted by: Yudhishthira's Dice at August 01, 2021 03:39 PM (JN3xP)

79 I'm not remotely hung over but I'm drinking a Suffering Bastard, except with something called Pepper Elixir instead ginger beer.
Ginger beer is better but nothing ventured, nothing gained.
If the aim is masking the liquor I guess it works.

Posted by: Brother Northernlurker just another guy at August 01, 2021 03:40 PM (cSyAR)

80 There's the Oklahoma onion burger style of smashing too. Shave your onions about as thin as you can get them, scatter some on the griddle, season, then smash the beef on top, season beef, flip, cheese, dome, etc.; again, about three minutes for your average three ounce (less than quarter pound) patty.

Posted by: Walter Freeman at August 01, 2021 03:40 PM (+WWsf)

81 *by my burgers. It's Sunday; so no proofreading!

Posted by: Catherine at August 01, 2021 03:40 PM (vdTIg)

82 Had dinner three times at a Korean place in downtown Ft. Worth over the last three weeks. They had a bowl system, where the bowl was a ground out chunk of granit (i think) that was baked and retained it's heat for well over thirty minutes. In that bowl, i was served spicy chicken, rice, onions, cucumber, broccoli, and a egg. OMG, that was good. The bowl would lightly burn the rice into a crust that i was putting a chunk of broccoli and a bite of meat on. Very yummy.

Posted by: BifBewalski @ (VcFUs) - at August 01, 2021 03:40 PM (VcFUs)

83 Actually tabbouleh is a good potluck dish. And I just used the recipe on the back of the bulgar package.

Posted by: Notsothoreau - look forward at August 01, 2021 03:40 PM (5HBd1)

84 Jersey tomatoes, and corn, from SMALL farms are the best in the USA.

Posted by: Robert W Smith at August 01, 2021 03:40 PM (q1aSU)

85 Controversial opinion alert!
Trigger warning!

I find cooking boring. I much prefer eating.

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:41 PM (oEn12)

86 Actually tabbouleh is a good potluck dish. And I just used the recipe on the back of the bulgar package.
Posted by: Notsothoreau - look forward at August 01, 2021 03:40 PM (5HBd1)

I've got a craving.

Posted by: Brother Northernlurker just another guy at August 01, 2021 03:41 PM (cSyAR)

87 CBD, done. Thanks

Posted by: neverenoughcaffeine at August 01, 2021 03:41 PM (2NHgQ)

88 @83: "Actually tabbouleh is a good potluck dish."

Yeah, ethnic, but not too ethnic; fresh, tasty, etc.

Posted by: Walter Freeman at August 01, 2021 03:41 PM (+WWsf)

89 And my next burger is going to be a smash burger made on the grill, b

Those drop-in flattops for grills are very cool. I wish our grill got hot enough to make it worthwhile.

Posted by: weft cut-loop at August 01, 2021 03:42 PM (vogZ4)

90 What's too ethnic?

Posted by: SMH at August 01, 2021 03:42 PM (+tqLU)

91 I've never made my own cutting board. What do you use for finish, since it's for food? Linseed oil? Beeswax?
-----------
They make food safe oil and wax for cutting boards.

Posted by: dartist at August 01, 2021 03:42 PM (+ya+t)

92
What's too ethnic?
Posted by: SMH at August 01, 2021 03:42 PM (+tqLU)

Bat soup, China-style, from Wuhan castoffs.

Posted by: Yudhishthira's Dice at August 01, 2021 03:43 PM (JN3xP)

93 @90: "What's too ethnic?"

Temple of Doom style spider bellies and monkey brains?

Posted by: Walter Freeman at August 01, 2021 03:43 PM (+WWsf)

94 82 dolsot bibimbap

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:43 PM (oEn12)

95 bluebell Yes!

Wood cutting board should be coated with mineral oil

Posted by: Skip at August 01, 2021 03:43 PM (Cxk7w)

96 All you need is a Korean dolsot. They put some oil in it, then the cooked rice and they can be used on the burner. It gives you crispy rice and keeps food hot.

Posted by: Notsothoreau - look forward at August 01, 2021 03:43 PM (5HBd1)

97 I've never made my own cutting board. What do you use for finish, since it's for food? Linseed oil? Beeswax?
-----------
They make food safe oil and wax for cutting boards.
Posted by: dartist


Mineral oil. Available at every pharmacy.

Posted by: weft cut-loop at August 01, 2021 03:44 PM (vogZ4)

98 94 82 dolsot bibimbap
Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:43 PM (oEn12)

That's it. They were calling theirs a 'bimbo' bowl. You can understand my trepidation at posting that here. The LOLs woukd be sous vide worthy.

Posted by: BifBewalski @ (VcFUs) - at August 01, 2021 03:45 PM (VcFUs)

99 Has anyone taken a cooking class, online or in person, that they thought was worthwhile?

Decades ago I attended a Cajun class in New Orleans where I got schooled in Gumbo and Chicken Creole'. Both dishes we make during the cooler months because you're in the kitchen for hours on end.

Anyway... I've seen some in-person deals to learn smoking on various wood fired grills, other online or via Zoom like shit with only a dozen or so "students." Prices seem high, but I've been out of the loop for decades.

Posted by: Martini Farmer at August 01, 2021 03:45 PM (BFigT)

100 that cutting board is gorgeous
too pretty to use

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:46 PM (oEn12)

101 I'm not doing much cooking. Hubby is dealing with either a gallbladder problem, an ulcer or a problem with his hiatal hernia. All he wants to eat are salads with either tuna or salmon in them. I'm up to my eyeballs in green leafy vegetables....which isn't really great for my thyroid.

Posted by: Tami at August 01, 2021 03:46 PM (cF8AT)

102 I wish I had too much basil. I have the opposite problem this year. I bought all my herb plants, even started some from seeds early including basil, and then wound up not getting anything planted in my big herb planters on my deck so most everything died.

I did have two basil plants in the house that were doing okay that I could use for things like caprese salad. Yesterday I planted one outside and it promptly fell over like Charlie Brown's Christmas tree.

Posted by: bluebell at August 01, 2021 03:47 PM (wyw4S)

103 Like bacon and bacon grease? Try Hungarian Szalonna. Or dirty bread, as it's sometimes called. Miklos will concur. Grew up on that stuff. Gotta be done over a nice hickory fire. And beer. Be back later.....my Magyar genes are beckoning.

Posted by: thatcrazyjerseyguy at August 01, 2021 03:47 PM (Zvtjl)

104 This Pepper Elixir pop/,softdrink/soda is glorified Dr Pepper. Can't say it works in a cocktail.

Posted by: Brother Northernlurker just another guy at August 01, 2021 03:48 PM (cSyAR)

105 We just had a seafood place open near us. This is their 11th location. They are doing it right.

Their boudin balls appetizer is to die for. Sometimes, it's better to let the professionals do their thing.

Posted by: rickb223 at August 01, 2021 03:49 PM (OCTRt)

106 I had a steak that didn't get cooked last weekend, cuz dad had turned off the grill before sis brought it out. So last night I grilled it. Unfortunately is was more of a C.J than a good C.G. job. This was so heavily marbled that I think it would have been better cooked at a lower temp. Lots of fat flaming was happening. But for that temp I cooked it too long. It was still decent eating, that is the nice thing about fatty steak, it will stand up to over cooking it, but still a bit of a crime against decent meat. This was out of a 1/4 of an obese heifer I bought last year. They had to butcher her before she went down and couldn't get up; and had just butchered a steer and didn't have freezer space for another whole beef. So I have not been seeing the beef prices this year, but I have noticed bacon is up and pork is way up over last year's sale prices.

Posted by: PaleRider is simply Irredeemable at August 01, 2021 03:49 PM (Aashi)

107 I'm not doing much cooking. Hubby is dealing with either a gallbladder problem, an ulcer or a problem with his hiatal hernia. All he wants to eat are salads with either tuna or salmon in them. I'm up to my eyeballs in green leafy vegetables....which isn't really great for my thyroid.
Posted by: Tami at August 01, 2021 03:46 PM (cF8AT)
--------

Tami! I'm sorry your hubby's not feeling well. Has he been to see a doctor?

Why are green leafy vegetables bad for your thyroid? I've read that too much raw kale is, but cooked it is okay, I thought.

Posted by: bluebell at August 01, 2021 03:50 PM (wyw4S)

108 Never had a tomato from New Jersey but I can't imagine a better tasting tomato than ones picked from my garden just falling off the vine, warm from the sun with a little salt and pepper. Bad thing is varmints know it too.

Posted by: dartist at August 01, 2021 03:51 PM (+ya+t)

109 Isn't that a vitamin K thing? Greens and thyroids?

Posted by: Walter Freeman at August 01, 2021 03:51 PM (+WWsf)

110 Has anyone taken a cooking class, online or in person, that they thought was worthwhile?

Decades ago I attended a Cajun class in New Orleans where I got schooled in Gumbo and Chicken Creole'. Both dishes we make during the cooler months because you're in the kitchen for hours on end.

Anyway... I've seen some in-person deals to learn smoking on various wood fired grills, other online or via Zoom like shit with only a dozen or so "students." Prices seem high, but I've been out of the loop for decades.
Posted by: Martini Farmer


Go to YouTube. Search. You'll find free classes.

Posted by: rickb223 at August 01, 2021 03:52 PM (OCTRt)

111 Bluebell I planted two basil plants and they are over 2 feet tall! I have basil coming out of my damn ears and no one wants any!! I think I may try my hand at making pesto.

Posted by: Jewells45 at August 01, 2021 03:52 PM (nxdel)

112 If you are working with wet/slack dough you may need different handling.

I tend to scrape the dough from the mixer to a kneading area with lots of flour (or just drop it in the flour bin if you live alone) and coat it with flour, then basically hold it with one hand and then roll one side under , and keep doing this with alternating hands until the top starts tearing

Then it is stretched as far as it will go for the moment and needs to rest. Let it rest until it is double in size so you can either do it again or knead out and put in the pan to raise -- and you know that to get a good even rise the dough needs to start out at about 80 and stay there for the whole rising and proofing until you bake?

Posted by: Kindltot at August 01, 2021 03:52 PM (qaiJN)

113 I'm up to my eyeballs in green leafy vegetables....which isn't really great for my thyroid.
Posted by: Tami at August 01, 2021 03:46 PM (cF8AT)

veggies! yuck!!!
my sympathies, Tami

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 03:52 PM (oEn12)

114 When one of my kid lets was younger, he would order a cheeseburger without cheese. So a hamburger I said? No!! A cheeseburger without cheese. I always found that high-laryous.

Posted by: Joe XiDen at August 01, 2021 03:52 PM (kllu5)

115 Lots of store produce like Tomatoes here are from Jersey

Posted by: Skip at August 01, 2021 03:53 PM (Cxk7w)

116 Jewells, I am so jealous!! Yes, make pesto and then slather it on everything. I'll be over here in the corner weeping with joy for you.

Posted by: bluebell at August 01, 2021 03:53 PM (wyw4S)

117 Bluebell I planted two basil plants and they are over 2 feet tall! I have basil coming out of my damn ears and no one wants any!! I think I may try my hand at making pesto.
Posted by: Jewells45


Buy a cheap dehydrator at Wal Mart. Dry & store.

Posted by: rickb223 at August 01, 2021 03:55 PM (OCTRt)

118 @114: "A cheeseburger without cheese."

Cordless extension cords!

Posted by: Walter Freeman at August 01, 2021 03:55 PM (+WWsf)

119 Tami! I'm sorry your hubby's not feeling well. Has he been to see a doctor?

Why are green leafy vegetables bad for your thyroid? I've read that too much raw kale is, but cooked it is okay, I thought.
Posted by: bluebell at August 01, 2021 03:50 PM (wyw4S)

Thanks bluebell! Yes, he's had the procedure where they see if your gallbladder is functioning well. the GI guy said it wasn't and wanted him to go see the GI surgeon. Surgeon said, "Meh...I'm not convinced it needs to come out. Just watch your diet and lets see how things go." First time I've ever heard of a surgeon not wanting to cut. He already can't eat beef and pork and now he doesn't want to eat chicken. Fish! I'm left with effing fish every night. FML.

If you have a thyroid problem, cruciferous vegetables are supposedly not great for you.

Posted by: Tami at August 01, 2021 03:55 PM (cF8AT)

120 115 Lots of store produce like Tomatoes here are from Jersey
Posted by: Skip at August 01, 2021 03:53 PM (Cxk7w)


Most steam crabs in Ballmore are from TX

Posted by: REDACTED at August 01, 2021 03:56 PM (YK4Qh)

121 I need a burger as well. I have refrained from buying maple syrup for yrs now. If you need something on a waffle or pancake find some local wildflower honey. I could guzzle the stuff.

Posted by: sidney at August 01, 2021 03:56 PM (7/kmB)

122 The bread turned out fine, although it spread out more than usual. I did add a bit more flour to it this morning and kneaded it a bit. I am trying to figure out how to consistently make a smaller loaf, just for me. I mainly use the extra starter after a week of feeding it, with enough flour added to make my loaf.

Posted by: Notsothoreau - look forward at August 01, 2021 03:56 PM (5HBd1)

123 HULK SMASH BURGER!

Posted by: Dr. Bruce David Banner at August 01, 2021 03:56 PM (QZxDR)

124 Pesto lasts forever in the fridge for me but can be frozen too.

Posted by: dartist at August 01, 2021 03:57 PM (+ya+t)

125 Buy a cheap dehydrator at Wal Mart. Dry store.

Posted by: rickb223 at August 01, 2021 03:55 PM (OCTRt)

Or blend with a bit of olive oil and freeze.

Posted by: CharlieBrown'sDildo at August 01, 2021 03:58 PM (Q9lwr)

126 Tonight's a special night at the T. compound so I'm pulling out all the stops. Steamed lobster, fresh corn, fresh salad, ice cream with our own blueberries, and a nice fizzy wine to drink.

Posted by: Trimegistus at August 01, 2021 03:58 PM (QZxDR)

127 124 Pesto lasts forever in the fridge for me but can be frozen too.
Posted by: dartist at August 01, 2021 03:57 PM (+ya+t)

you are overdue for your 10 year oil change

Posted by: CARFAX at August 01, 2021 03:58 PM (YK4Qh)

128 I have been buying honey by the gallon. I'd like to have a stash of it, because I use it in my tea. Will buy another gallon or so next month. The new crop should be coming in now.

Posted by: Notsothoreau - look forward at August 01, 2021 03:58 PM (5HBd1)

129 @125: "Or blend with a bit of olive oil and freeze."

This. Quick blanch first. Maybe some lemon zest too.

Posted by: Walter Freeman at August 01, 2021 03:59 PM (+WWsf)

130 Buy a cheap dehydrator at Wal Mart. Dry & store.
Posted by: rickb223 at August 01, 2021 03:55 PM (OCTRt)
---------

Better than that is to put the basil into a blender or food processor with just enough olive oil to make it blend, then freeze in ice cube trays and use all winter long.

This is what I did back in the olden days, when I used to be able to grow basil.

Posted by: bluebell at August 01, 2021 03:59 PM (wyw4S)

131 most (all?) green leafy and cruciferous veggies contain goitrogens that interfere with absorption of iodine

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 04:00 PM (oEn12)

132 Jewells, try using pistachios in your pesto. CBD recommended that and it is great. I also use pecan oil instead of olive.

Posted by: Ben Had at August 01, 2021 04:00 PM (4qxS7)

133 Seconded on the pistachios in pesto. Tried that a while back and it was delicious. Otherwise I use pecans.

Posted by: Trimegistus at August 01, 2021 04:01 PM (QZxDR)

134 most (all?) green leafy and cruciferous veggies contain goitrogens that interfere with absorption of iodine
Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 04:00 PM (oEn12)
---------

I thought cruciferous vegetables were The Veggie That Could Do No Wrong*

*except raw kale

Posted by: bluebell at August 01, 2021 04:02 PM (wyw4S)

135 I never could stomach the taste of pesto, though the daughter makes it regularly.

Posted by: SMH at August 01, 2021 04:02 PM (+tqLU)

136 and you know that to get a good even rise the dough
needs to start out at about 80 and stay there for the whole rising and
proofing until you bake?

Posted by: Kindltot at August 01, 2021 03:52 PM (qaiJN)

Oh yes. And my oven has a bread proofing setting that does wonders.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:03 PM (Q9lwr)

137 I have 4 basil in 2 types, all are doing well and don't do much but eat a couple leaves a day. Had maybe 3 in my ham Stromboli.
Also on it wife dried and ground hot peppers, looked for fresh hot at store but didn't like looks so used lot of that.

Posted by: Skip at August 01, 2021 04:03 PM (Cxk7w)

138 > Go to YouTube. Search. You'll find free classes.

Yea... I've got that. I'm more interested in the "in person" classes. Sometimes I need to be there to see all the shit that goes on.

Posted by: Martini Farmer at August 01, 2021 04:04 PM (BFigT)

139 SMH, get her to make some sage/walnut pesto. You might like that---or not.

Posted by: Ben Had at August 01, 2021 04:04 PM (4qxS7)

140 That's it? I was expecting a ferociously searing comment, and, instead, I'm treated to the equivalent of putting pasta in tepid water.

Sad!

Posted by: blake - semi lurker in marginal standing (2SdPm) at August 01, 2021 04:04 PM (2SdPm)

141 I'm looking for a good pork loin recipe. I bought a huge pork loin and cut in 1/3's for the freezer (vacuum sealed) because it was on sale in the spring.

Now I wonder how to cook it.

Posted by: Infidel at August 01, 2021 04:05 PM (VDqwV)

142 Sun-dried tomatoes in oil are good in pesto too.

Posted by: dartist at August 01, 2021 04:05 PM (+ya+t)

143 In theory you could take herb leaves on a cookie sheet and bake at a low temperature until dried then crush them.

Posted by: Skip at August 01, 2021 04:05 PM (Cxk7w)

144 I don't like basil, beyond a bit in spaghetti or lasagna, heh.

Posted by: SMH at August 01, 2021 04:06 PM (+tqLU)

145 Yup...smash burgers with American cheese: individually wrapped slices of course.

CBD -- Do you mean individually wrapped slices like that Kraft processed stuff that kinda sorta resembles American cheese???

If you're gonna use American cheese on your burger, please get some freshly sliced Land O Lakes American.

Or better yet - use 1 slice of cheddar and one slice of pepper jack. Fresh sliced is best. If not, something real like Sargeno.

And serve it on a brioche bun with the insides very slightly toasted on the grill.

Posted by: Doof at August 01, 2021 04:06 PM (mZUr4)

146 Infidel, I did a tequila/lime marinade on one. Kept the loin really tender and moist.

Posted by: Ben Had at August 01, 2021 04:09 PM (4qxS7)

147 I don't like basil, beyond a bit in spaghetti or lasagna, heh.
---------
You can make pesto with almost any greens.

Posted by: dartist at August 01, 2021 04:09 PM (+ya+t)

148 I just wash, let dry and chop herbs before freezing.

Posted by: OldDominionMom at August 01, 2021 04:10 PM (dH/BH)

149 Nope, that's not how I did this loaf. I added flour and water to the starter yesterday. I let it sit out on the kitchen counter about six hours or so. Then I added more flour and salt, so that I had a soft dough. I put it in the fridge, overnight. Took it out this morning. Kneaded it a bit and added more flour. It sat out from 7 until I put it in the oven at noon. I bake in a dutch oven, which is heated at 500 degrees, then cook it covered about twenty minutes. Then I drop the temp to 450 and uncover it. Bake about another 25 minutes.

Posted by: Notsothoreau - look forward at August 01, 2021 04:10 PM (5HBd1)

150 141 I'm looking for a good pork loin recipe. I bought a huge pork loin and cut in 1/3's for the freezer (vacuum sealed) because it was on sale in the spring.

Now I wonder how to cook it.
Posted by: Infidel at August 01, 2021 04:05 PM (VDqwV)

I did a recipe of Giada's for pork loin. You wrap it in prosciutto. It was yummy. Want me to see if I can find the recipe?

Posted by: Tami at August 01, 2021 04:10 PM (cF8AT)

151 I'm looking for a good pork loin recipe. I bought a huge pork loin and cut in 1/3's for the freezer (vacuum sealed) because it was on sale in the spring.

Now I wonder how to cook it.
Posted by: Infidel

This is my go to.
Cherry glazed pork loin:
https://bit.ly/3zXZJmz

Posted by: rickb223 at August 01, 2021 04:10 PM (OCTRt)

152 I've never made my own cutting board. What do you use for finish, since it's for food? Linseed oil? Beeswax?
Posted by: Yudhishthira's Dice at August 01, 2021 03:39 PM (JN3xP)
---------

I use a product called, "Walrus Oil" and, there is also a hard paste wax by the same company. Generally, when I make cutting boards, after final sanding, and cleaning, I do three coats of the Walrus Oil then put on a coat of the paste wax.

Probably unnecessary, but, hey, it seems to work.

Posted by: blake - semi lurker in marginal standing (2SdPm) at August 01, 2021 04:10 PM (2SdPm)

153 Oh yes. And my oven has a bread proofing setting that does wonders.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:03 PM (Q9lwr)


I didn't so I had odd raising, and doughy centers and big voids.

Posted by: Kindltot at August 01, 2021 04:11 PM (qaiJN)

154 Thanks Ben Had!

Posted by: Jewells45 at August 01, 2021 04:12 PM (nxdel)

155 Oh, Ben, that sounds lovely.

*off to hunt*

Posted by: Infidel at August 01, 2021 04:12 PM (VDqwV)

156 I buy large amounts of ginger and dry it in my countertop dryer. it works very well for adding a slice or three to ginger up a recipe and stores well in a jam jar.
I am about to do the same with my mid-season basil.

Posted by: Kindltot at August 01, 2021 04:12 PM (qaiJN)

157 I have been neglecting the other ground delight, sassage. Tonight, it's grilled beer brats, tortillas, a plethora of mustards and sautéed vegetables.

Bon Appetit!

Posted by: Jak Sucio at August 01, 2021 04:13 PM (jvt6t)

158 blake, such beautiful craftsmanship.

Posted by: Ben Had at August 01, 2021 04:13 PM (4qxS7)

159 I put 2 basil and 4 -5 fresh oregano leaves in my salad, chives sometimes.

Posted by: Skip at August 01, 2021 04:13 PM (Cxk7w)

160 Infidel, this is a really easy and great-tasting pork loin recipe, and it never fails. Just garlic, rosemary, salt and pepper, and I always mix in a little olive oil to make it easier to spread on the pork.

https://tinyurl.com/vvvkteak

Posted by: bluebell at August 01, 2021 04:13 PM (wyw4S)

161 I did a recipe of Giada's for pork loin. You wrap it in prosciutto. It was yummy. Want me to see if I can find the recipe?
Posted by: Tami at August 01, 2021 04:10 PM (cF8AT)

My mistake...it's wrapped in pancetta.

https://tinyurl.com/yfmmtbal

I always cut any rosemary measurement in half. I think it overwhelms recipes.

Posted by: Tami at August 01, 2021 04:13 PM (cF8AT)

162 This is the link to the Pro Home Cooks Sourdough, the one that doesn't use a recipe or weigh everything:

https://youtu.be/yg5nLQVg4VY

Posted by: Notsothoreau - look forward at August 01, 2021 04:14 PM (5HBd1)

163 I bought cucumbers yesterday and my wife made Kimchi from them today.
Green onions and garlic from the garden.

Posted by: Kindltot at August 01, 2021 04:15 PM (qaiJN)

164 Or better yet - use 1 slice of cheddar and one slice of pepper jack. Fresh sliced is best. If not, something real like Sargeno.

Yep. That seems to make the best cheeseburger.
1 slice cheddar or American + 1 slice pepper jack.

Just that much more flava, people.

Unless I'm doing something fancy like Bobby Flay's Trattoria Burger, which is a whole other level of deliciousness itself.

Posted by: naturalfake at August 01, 2021 04:15 PM (5NkmN)

165 prosciutto?

Oh, my. Yes Tami, I could bookmark it.

Posted by: Infidel at August 01, 2021 04:15 PM (VDqwV)

166 I thought cruciferous vegetables were The Veggie That Could Do No Wrong*

*except raw kale

Posted by: bluebel

established nutritional science is as trustworthy as established covid science

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 04:16 PM (oEn12)

167 Prosciutto makes anything (almost) better.

Posted by: Jak Sucio at August 01, 2021 04:16 PM (jvt6t)

168 Real cheese does not a smashburger make.

That's steakhouse burger territory.

Posted by: Walter Freeman at August 01, 2021 04:16 PM (+WWsf)

169 I want to try bacon wrapped ribs. Got the bacon need to get some ribs.

Posted by: Mister Scott (formerly GWS) at August 01, 2021 04:16 PM (JUOKG)

170 CBD -- Do you mean individually wrapped slices like that Kraft processed stuff that kinda sorta resembles American cheese???

Posted by: Doof at August 01, 2021 04:06 PM (mZUr4)

Absolutely! The stuff that is perfectly fine after it falls out of the grocery bag and you find it under the car seat three months later.

Delicious!

Posted by: CharlieBrown'sDildo at August 01, 2021 04:16 PM (Q9lwr)

171 Ok, it looks like walrus oil has a bunch of different oils and waxes, but primarily mineral oil and beeswax. Thanks, Blake!!

Posted by: Yudhishthira's Dice at August 01, 2021 04:17 PM (JN3xP)

172 I made burgers with gorgonzola and basil yesterday, Twice fried the steak fries in wild mushroom/sage oil.

Posted by: Ben Had at August 01, 2021 04:18 PM (4qxS7)

173 Finishing the last 2 tomatoes from my neighbor. He gave me about 40. I gave away about 20. They were delicious!!!
I wish I could have tomatoes like these all year round.

Posted by: sidney at August 01, 2021 04:19 PM (7/kmB)

174 Got the bacon need to get some ribs.
Posted by: Mister Scott (formerly GWS) at August 01, 2021 04:16 PM (JUOKG)
--------

Better rob a bank first. They are about three times expensive as last year, at least around here.

Posted by: bluebell at August 01, 2021 04:19 PM (wyw4S)

175 That's it? I was expecting a ferociously searing
comment, and, instead, I'm treated to the equivalent of putting pasta in
tepid water.

Posted by: blake - semi lurker in marginal standing (2SdPm) at August 01, 2021 04:04 PM (2SdPm)

Your wife asked that I be gentle.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:19 PM (Q9lwr)

176 52 I just took the sourdough out of the oven. I did all

white flour this time. I did a whole wheat one last time and didn't

like it.
Posted by: Notsothoreau - look forward at August 01, 2021 03:23 PM (5HBd1)
I
never use all whole wheat. I use no more than about 20% for flavor and
texture. Same thing with rye, although I will go a little bit
higher...maybe 25%
Posted by: CharlieBrown'sDildo at August 01, 2021 03:26 PM (Q9lwr)
I use whole wheat for my starter. My little yeasties seem to prefer it. I add a little spelt, about 50g out of a 450g recipe. Leaves me with 350g white bread flour. I occasionally substitute rye for spelt. It's all good.

Posted by: Javems at August 01, 2021 04:20 PM (8SSHh)

177 ok I just looked online for pesto recipes. So many options I don't know which one to use.

Posted by: Jewells45 at August 01, 2021 04:21 PM (nxdel)

178 established nutritional science is as trustworthy as established covid science
Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 04:16 PM (oEn12)
--------

Yes, very true but even the keto people go nuts over cruciferous veggies, and I thought they are supposed to be great for helping prevent cancer. Maybe they are, they just give you a bum thyroid on the way out.

Posted by: bluebell at August 01, 2021 04:21 PM (wyw4S)

179 I made burgers with gorgonzola and basil yesterday, Twice fried the steak fries in wild mushroom/sage oil.

Posted by: Ben Had at August 01, 2021 04:18 PM (4qxS7)

I think that's the perfect cheese for a burger if you are looking for blue cheese flavor. There is a famous (now closed) restaurant in NYC run by Mario Batali that had a blue cheese burger on the menu. The cheese was so sharp that it overwhelmed the burger.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:22 PM (Q9lwr)

180 Still only getting tomatoes from garden 1 at a time, I have to have a hundred green ones on the vine. Finally at leat 8 should be ripe any day now being mostly red.

Posted by: Skip at August 01, 2021 04:22 PM (Cxk7w)

181 I get these spam warnings and when I try to format the comment to get rid of it I get this crap. Only been doing this for 10 odd years, I'll figure it out one day.

Posted by: Javems at August 01, 2021 04:22 PM (8SSHh)

182 I made myself a bacon facemask. It looked good.

Posted by: Brother Northernlurker just another guy at August 01, 2021 04:22 PM (cSyAR)

183 I have Italian oregano in my garden I started from seeds from watching an old guy on youtube called Pasquale. I think he has passed but he was a character. He drank wine when he cooked and got buzzed. I tie a bundle and hang it in the kitchen to squeeze over whatever. Nice to have fresh every year.

Posted by: dartist at August 01, 2021 04:22 PM (+ya+t)

184 Jewells, try 'em all. That should deplete your basil supply.

Posted by: Ben Had at August 01, 2021 04:22 PM (4qxS7)

185 I bought cucumbers yesterday and my wife made Kimchi from them today.
Green onions and garlic from the garden.
Posted by: Kindltot at August 01, 2021 04:15 PM (qaiJN)
--------

I love seeing that. Congratulations again.

Posted by: bluebell at August 01, 2021 04:23 PM (wyw4S)

186 Only been doing this for 10 odd years, I'll figure it out one day.

Posted by: Javems at August 01, 2021 04:22 PM (8SSHh)

We have been hammering Pixy to fix this shit for months, but so far...nothing.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:23 PM (Q9lwr)

187 To my surprise, the beautiful and exotic Mrs naturalfake had never had pasta with Puttanesca sauce before.

So, I whipped some up to go with some chicken I was grilling. She loved it, but then she is an anchovy fan.

I don't know why I don't make that more ofter. It's stupidly easy and almost impossible to screw up, which is right in my wheelhouse.

Pasta Puttanesca is the perfect accompaniment to almost any grilled meat or fish and throw on a nice nice green salad with a fresh vinaigrette and that's eatin', baby!

Posted by: naturalfake at August 01, 2021 04:25 PM (5NkmN)

188 @186: "... hammering Pixy to fix this shit for months, but so far...nothing."

Auto search and replace of curly quotes and other "smart punctuation" would solve 98% percent of the red wall of text errors. Dare to dream!

#twoweeks

Posted by: Walter Freeman at August 01, 2021 04:28 PM (+WWsf)

189 Auto search and replace of curly quotes and other "smart punctuation" would solve 98% percent of the red wall of text errors. Dare to dream!

#twoweeks
Posted by: Walter Freeman at August 01, 2021 04:28 PM (+WWsf)

This, ooooh so this!

Posted by: Tami at August 01, 2021 04:28 PM (cF8AT)

190 blake!
Your cutting board is just beautiful.

What does an ette in semi good standing have to do to procure one?

Posted by: nurse ratched at August 01, 2021 04:29 PM (U2p+3)

191 Rare. Beautiful and so good.
Posted by: nurse ratched at August 01, 2021 03:21 PM

Nurse, you had me at truffle dust.

*drools*

Posted by: RedMindBlueState at August 01, 2021 04:29 PM (rBtIz)

192 Pasta Puttanesca is the perfect accompaniment to
almost any grilled meat or fish and throw on a nice nice green salad
with a fresh vinaigrette and that's eatin', baby!

Posted by: naturalfake at August 01, 2021 04:25 PM (5NkmN)

There's a reason why it is a classic!

Posted by: CharlieBrown'sDildo at August 01, 2021 04:30 PM (Q9lwr)

193 Nurse, you had me at truffle dust.



*drools*

Posted by: RedMindBlueState at August 01, 2021 04:29 PM

Is that like gorilla dust?

Posted by: Mister Scott (formerly GWS) at August 01, 2021 04:30 PM (JUOKG)

194 green orange

Posted by: Infidel at August 01, 2021 04:30 PM (VDqwV)

195 I bought cucumbers yesterday and my wife made Kimchi from them today.
Green onions and garlic from the garden.
Posted by: Kindltot at August 01, 2021 04:15 PM

Mmmm....I love making kimchee. I modified a recipe given to me mumblemumble years ago by the Korean born mother of an old college roommate. Always have some in the fridge.

Posted by: RedMindBlueState at August 01, 2021 04:32 PM (rBtIz)

196 @194: "green orange"

There are four lights!

Posted by: Walter Freeman at August 01, 2021 04:32 PM (+WWsf)

197 I have always used the walleyed Pasquale Bruno's pesto instructions

Posted by: REDACTED at August 01, 2021 04:33 PM (YK4Qh)

198 185 I bought cucumbers yesterday and my wife made Kimchi from them today.
Green onions and garlic from the garden.
Posted by: Kindltot at August 01, 2021 04:15 PM (qaiJN)
--------

I love seeing that. Congratulations again.
Posted by: bluebell at


OMG, the cucumber kimchee at your wedding was freaking awesome. Mmmmmmmm

Posted by: nurse ratched at August 01, 2021 04:34 PM (U2p+3)

199 Jersey tomatoes are indeed good.

Sacramento is a big tomato-growing region but we had difficulty finding good produce when we lived there.

Posted by: San Franpsycho at August 01, 2021 04:35 PM (EZebt)

200 Wife is out picking up chinese food. So sick of chinese food.

Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)

201 196 @194: "green orange"

There are four lights!
Posted by: Walter Freeman at August 01, 2021 04:32 PM (+WWsf)

Two weeks.

Posted by: Jak Sucio at August 01, 2021 04:36 PM (jvt6t)

202 Cruciferous vegetables have goitrogenic things that slow the thyroid, but those substances degrade almost completely with cooking. I haven't had fresh broccoli or cauliflower (kale is just yucky unless it's the Japanese variety) in a long time, but I eat them cooked regularly.

Posted by: Catherine at August 01, 2021 04:36 PM (vdTIg)

203 - I bought cucumbers yesterday and my wife made Kimchi from them today.

I thought kimchi was fermented? one day fermentation??

Posted by: will choose a nic later at August 01, 2021 04:37 PM (bTQ72)

204 Having a glass of Macallan 12 yr, medicinal purposes you understand

Posted by: Skip at August 01, 2021 04:37 PM (Cxk7w)

205 So sick of chinese food.

Posted by: Nevergiveup


weasel has some recipes you could try.

Posted by: Ronster at August 01, 2021 04:38 PM (9kA5u)

206 Yes, very true but even the keto people go nuts over cruciferous veggies, and I thought they are supposed to be great for helping prevent cancer. Maybe they are, they just give you a bum thyroid on the way out.
Posted by: bluebell

The usual problem with "this veggie has a great naatural chemical in it!" is that bioavailability of the good stuff in veggies is usually very low, while the toxins in them are usually more easily absorbed

Which makes sense because plants, like any organism, wants to keep itself alive and protects itself from untimely death with defenses

Kinda why the cyanide in cassava root is in the bark-like covering

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 04:38 PM (oEn12)

207 Wife is out picking up chinese food. So sick of chinese food.
Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)
----------

Surprise her with some new menus!

Posted by: bluebell at August 01, 2021 04:38 PM (wyw4S)

208 Skip, speaking of--how is your foot?

Posted by: Ben Had at August 01, 2021 04:39 PM (4qxS7)

209 Using a burger mold sounds vaguely un-American.
Posted by: bluebell at August 01, 2021 03:29 PM (wyw4S)
===

I use one of Mrs. Franpsycho's cookie molds. She does not need to know this.

Posted by: San Franpsycho at August 01, 2021 04:39 PM (EZebt)

210 207 Wife is out picking up chinese food. So sick of chinese food.
Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)
----------

it luv u long time

Posted by: Miso Horny at August 01, 2021 04:40 PM (YK4Qh)

211 First pepper is a little guy. Maybe a one egg pepper and egg sammie.

Posted by: dartist at August 01, 2021 04:40 PM (+ya+t)

212 Using a burger mold sounds vaguely un-American.

I've had the same one for years.. Very handy

Posted by: It's me donna at August 01, 2021 04:40 PM (Zmnko)

213 broccoli, cabbage, cauliflower, kale, collard greens , brussel sprouts are all like from the same plant or species right?

Posted by: will choose a nic later at August 01, 2021 04:40 PM (bTQ72)

214 Having a glass of Macallan 12 yr, medicinal purposes you understand
Posted by: Skip at August 01, 2021 04:37 PM (Cxk7w)


Sounds serious!
Better double the dosage.
STAT

Posted by: Diogenes at August 01, 2021 04:41 PM (axyOa)

215 If you're ever around Kentucky Lake (Aurora) best burgers ever here:

http://www.fasteddiesbaitandtackle.com
/restaurant.html

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at August 01, 2021 04:41 PM (l5fWC)

216 210 207 Wife is out picking up chinese food. So sick of chinese food.
Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)
----------

it luv u long time

Try the #32....

Posted by: Jak Sucio at August 01, 2021 04:41 PM (jvt6t)

217 Brussel sprouts are gross little martian heads...at least that's what I thought as a kid.

Posted by: SMH at August 01, 2021 04:41 PM (+tqLU)

218 personally, I love the cruciferous vegetables, and we eat them all the time. Broccoli florets with some sharp cheddar cheese melted over them is a particular favorite.

Posted by: Tom Servo at August 01, 2021 04:41 PM (rfYv5)

219 Had dinner three times at a Korean place in downtown Ft. Worth over the last three weeks. They had a bowl system, where the bowl was a ground out chunk of granit (i think) that was baked and retained it's heat for well over thirty minutes. In that bowl, i was served spicy chicken, rice, onions, cucumber, broccoli, and a egg. OMG, that was good. The bowl would lightly burn the rice into a crust that i was putting a chunk of broccoli and a bite of meat on. Very yummy.
Posted by: BifBewalski @ (VcFUs) - at August 01, 2021 03:40 PM (VcFUs)
===

You had 돌솥비빔밥

Posted by: San Franpsycho at August 01, 2021 04:42 PM (EZebt)

220 cruciferous veggies can also wreck your guts if you are sensitive to them

FOMMAD or something?

Posted by: will choose a nic later at August 01, 2021 04:42 PM (bTQ72)

221 209 Using a burger mold sounds vaguely un-American.
Posted by: bluebell at August 01, 2021 03:29 PM (wyw4S)
===

people who use burger molds probably hear a buzzing sound from the other side of the bed after sex

Posted by: Miso Horny at August 01, 2021 04:42 PM (YK4Qh)

222 204
Having a glass of Macallan 12 yr, medicinal purposes you understand

Posted by: Skip at August 01, 2021 04:37 PM (Cxk7w)

I owed a buddy a $100.00 bottle of wine and repaid him with a 15 year old double cask instead. He was appreciative.

Posted by: Javems at August 01, 2021 04:43 PM (8SSHh)

223 I rarely have anything to offer in these threads except Food, I eat food. But yeah food inflation is out of control right now.

Posted by: Guy Mohawk at August 01, 2021 04:43 PM (r+sAi)

224 Wife is out picking up chinese food. So sick of chinese food.
----------
Dude, you gotta start cooking.

Posted by: dartist at August 01, 2021 04:43 PM (+ya+t)

225 I'd guess a majority of burger mold people prefer their fried eggs perfectly round McMuffin style too.

Posted by: Walter Freeman at August 01, 2021 04:44 PM (+WWsf)

226 food inflation

see the size of chic fil a chicken strips, dey shrank!

Posted by: will choose a nic later at August 01, 2021 04:45 PM (bTQ72)

227 Smash burgers are relatively thin and can be cooked very fast. Good for the joint. You need a double to be satisfied.

Posted by: Javems at August 01, 2021 04:45 PM (8SSHh)

228 Wife is out picking up chinese food. So sick of chinese food.


Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)

I have got to teach you how to cook.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:45 PM (Q9lwr)

229 I saw Cruciferous Veggies open for Cream ar Memorial Auditorium 1957

Posted by: Miso Horny at August 01, 2021 04:45 PM (YK4Qh)

230 Wife is out picking up chinese food. So sick of chinese food.
Posted by: Nevergiveup at August 01, 2021 04:35 PM (Irn0L)

K! Be ready 10 minute!

Posted by: Mr Aspirin Factory at August 01, 2021 04:46 PM (17Tbp)

231 I saw some preformed brisket burgers in the meat counter the other day. They were about an inch thick. I'm sure I'll sucker buy one of these days.

Posted by: Ben Had at August 01, 2021 04:47 PM (4qxS7)

232 I have got to teach you how to cook.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:45 PM (Q9lwr)
------

He needs to buy his wife a copy of TDG.

Posted by: bluebell at August 01, 2021 04:47 PM (wyw4S)

233 >>>Brussel sprouts are gross little martian heads...at least that's what I thought as a kid.<
>I've always hated the bitterness of Brussel sprouts. My brother cut off the end, threw them in the slow cooker while making a stew and they were delicious. Weird deal. First time for everything, I guess.

Posted by: Dr. Bone at August 01, 2021 04:47 PM (bCkNL)

234 I'd guess a majority of burger mold people prefer their fried eggs perfectly round McMuffin style too.


Posted by: Walter Freeman at August 01, 2021 04:44 PM (+WWsf)


https://youtu.be/PwPdUnlsTUc

Posted by: CharlieBrown'sDildo at August 01, 2021 04:47 PM (Q9lwr)

235 NGU, some steak house must do the uber or door dash thing.

Posted by: Ben Had at August 01, 2021 04:48 PM (4qxS7)

236 Making char siu tomorrow.

Posted by: SMH at August 01, 2021 04:49 PM (+tqLU)

237 I saw Cruciferous Veggies open for Cream ar Memorial Auditorium 1957
----------
Oh bullshit, you were only 10 years old, lol.

Posted by: dartist at August 01, 2021 04:49 PM (+ya+t)

238 @234: "https://youtu.be/PwPdUnlsTUc"

May not be un-American, but surely an affront to the chicken egg gods!

Posted by: Walter Freeman at August 01, 2021 04:49 PM (+WWsf)

239 I saw some preformed brisket burgers in the meat
counter the other day. They were about an inch thick.

Posted by: Ben Had at August 01, 2021 04:47 PM (4qxS7)

Brisket is fantastic for burgers! 50-50 brisket and chuck is pretty close to perfect.

Posted by: CharlieBrown'sDildo at August 01, 2021 04:49 PM (Q9lwr)

240 NGU, cooking is fun, relaxing and always interesting. Give it a shot. Anything but Chinese.

Posted by: Jak Sucio at August 01, 2021 04:50 PM (jvt6t)

241 I'm making Brussels sprouts for dinner. I will roast them
I also bought fresh sausages-blueberry maple and Tuscan.

Posted by: Brother Northernlurker just another guy at August 01, 2021 04:51 PM (cSyAR)

242 CBD, well, I guess I will pick some up and give it a try.

Posted by: Ben Had at August 01, 2021 04:51 PM (4qxS7)

243 I have no idea what Tuscan sausages are but YOLO.

Posted by: Brother Northernlurker just another guy at August 01, 2021 04:52 PM (cSyAR)

244 Wife is out picking up chinese food. So sick of chinese food.

Yea, that eel is a pain in the ass.

Posted by: Martini Farmer at August 01, 2021 04:52 PM (BFigT)

245 Posted by: Brother Northernlurker just another guy at August 01, 2021 04:51 PM (cSyAR)

Brussel sprouts are always good roasted. Little bacon, a little olive oil and good fresh garlic. Can't be beat.

Posted by: Jak Sucio at August 01, 2021 04:53 PM (jvt6t)

246 One food topic I'm surprised has never been explored here as far as I know:

the magic of *slappin' some cheese on it.*

- Chili? Slap some cheese on it!

- Burger? Slap some cheese on it!

- Over-age stripper? Slap some cheese on it!

Posted by: qdpsteve at August 01, 2021 04:53 PM (L2ZTs)

247 Brussel sprouts in beef stew is one of my occasional tricks too. Although, on second thought, it might be better in a pork and potato type stew. Hmm.

Posted by: Walter Freeman at August 01, 2021 04:54 PM (+WWsf)

248 I picked up a bottle of Villa Italian Blood Orange Soda at Trader Joe's, it's really good.

It's also really good with mezcal in it and a few dashes of cocoa bitters.

Posted by: Bitter Clinger at August 01, 2021 04:54 PM (7F9te)

249 Brussel sprouts are always good roasted. Little bacon, a little olive oil and good fresh garlic. Can't be beat.
Posted by: Jak Sucio at August 01, 2021 04:53 PM (jvt6t)


*begins cleaning gubs in the event someone mentions the "o" thing*

Posted by: Diogenes at August 01, 2021 04:54 PM (axyOa)

250 NGU, some steak house must do the uber or door dash thing.
Posted by: Ben Had at August 01, 2021 04:48 PM (4qxS7)

Take out steak always sucks. I eat when I am in VA LOL

Posted by: Nevergiveup at August 01, 2021 04:55 PM (Irn0L)

251 When our kitchen was redone, I made a top for the peninsula, 30×72, out of 6/4 maple just to have a place to make bread. I finished it with Sutherland Welles tung oil sealer. The wife made beef neck, smoked oxtail and corned pig tail stew and all the meats were 5$/lbs and up. She doesn't do American food.

Posted by: Jamaica Queens at August 01, 2021 04:56 PM (b+v9B)

252 I have no idea what Tuscan sausages are but YOLO.
-----------
Canadian might be a little different than in Chicago but it's good here.

Posted by: dartist at August 01, 2021 04:56 PM (+ya+t)

253 I've said this before but the best hamburger I've ever had was at a little hole in the wall place in Sorrento, Italy called "Star Pub". It's right next door to the Tasso Inn and Suites. Great food and great people.

Posted by: Javems at August 01, 2021 04:56 PM (8SSHh)

254 Some freak female ( I think female ) us shot putter who won a silver medal protested on the stand. Don't go looking for her picture if you are eating. Talk about about a wide load

Posted by: Nevergiveup at August 01, 2021 04:57 PM (Irn0L)

255 Brussel sprouts has always been my Kryptonite, like cilantro to all the rest of you soap-eaters.

Posted by: Dr. Bone at August 01, 2021 04:57 PM (bCkNL)

256 Just decided, tonight is Turkey Cookieburgers

Posted by: San Franpsycho at August 01, 2021 04:58 PM (EZebt)

257 qdpsteve

Do I need to sit you down and talk of the care and feeding of overage women.

Your premise is incorrect. Women are only overage if you want kids, and it is too late for them.

For all other purposes, a woman's age add experience, grace, and man-management skills. Note the Oxford comma.

Posted by: NaCly Dog (u82oZ) at August 01, 2021 04:59 PM (u82oZ)

258 Racism row at the Vegan Society: Five trustees quit over claim veganism is 'cultural appropriation' because it was founded by white British man but uses foods and traditions from Africa and Asia


cool, let them eat themselves over this woke vs. woke

Posted by: will choose a nic later at August 01, 2021 04:59 PM (bTQ72)

259 Ben getting better, walked around store at noon , been elevating it some to try and get rid of swelling.

Posted by: Skip at August 01, 2021 04:59 PM (Cxk7w)

260 Just decided, tonight is Turkey Cookieburgers
Posted by: San Franpsycho at August 01, 2021 04:58 PM (EZebt)
--------

I'm telling.

Posted by: bluebell at August 01, 2021 04:59 PM (wyw4S)

261 Skip, PUT ICE ON IT.

Posted by: Ben Had at August 01, 2021 05:00 PM (4qxS7)

262 NaCly, hmmmm

Posted by: qdpsteve at August 01, 2021 05:00 PM (L2ZTs)

263 Watched the end of TJM's suggestion Vampyr movie, strange

Posted by: Skip at August 01, 2021 05:00 PM (Cxk7w)

264 Martini farmer, I worked as an assistant chef in a cooking school for a while. No pay, but through assisting, I could take any class I wanted to for free. If you sign up for a class in something you want to master, a cooking class is always worth it. Why? Because you get to watch other people making mistakes and the chef correcting them. Any other way you watch a chef, he/she makes it perfectly. You don't learn nearly as quickly. Also, there are things pros don't waste time on and amateurs do. And there are things pros spend precious time on that amateurs are lazy about.

Strongly recommend.

Posted by: Wenda at August 01, 2021 05:00 PM (ysRIx)

265 Sorry, I'm not really able to hang out in this thread.

Thanks for the compliments on the cutting boards, I do appreciate it.

If you have questions feel free to email me at: blake.semilurker at moronhorde dot com

Catch you all on the gun thread!

Posted by: blake - semi lurker in marginal standing (2SdPm) at August 01, 2021 05:00 PM (2SdPm)

266 Nevergiveup

Good afternoon, Sir.

Woman shot-putters are known for their mass of fast-twitch muscles. And anger management issues.

Posted by: NaCly Dog (u82oZ) at August 01, 2021 05:00 PM (u82oZ)

267 Livin' large tonight. SpagettiO's AND Meatballs!

Posted by: Weasel at August 01, 2021 05:01 PM (MVjcR)

268 I've said this before but the best hamburger I've ever had was at a little hole in the wall place in Sorrento, Italy called "Star Pub". It's right next door to the Tasso Inn and Suites. Great food and great people.
Posted by: Javems at August 01, 2021 04:56 PM (8SSHh


The Park Lodge at Lake MacDonald at Glacier National.Park. Best elk burgers EVAH!!! They use a huckleberry sauce on the burger.
O. M. G!!!

Posted by: Diogenes at August 01, 2021 05:01 PM (axyOa)

269 Turkey burgers better be Thanksgiving sugar cookie shaped!

Posted by: Walter Freeman at August 01, 2021 05:01 PM (+WWsf)

270 Weasel: oooo luxury!

Posted by: qdpsteve at August 01, 2021 05:01 PM (L2ZTs)

271 Posted by: Diogenes at August 01, 2021 04:54 PM (axyOa)

phrasing. dammit.

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

272 I haven't had a burger in weeks, and I feel sort of dirty and un-American because of it.


the thing is is, that I believe that you have not had a burger and that you do feel un-American for it but I find it hard to believe that "dirty" is an emotion you have the ability to experience.

Posted by: confederatefifth at August 01, 2021 05:01 PM (mOAwy)

273 Did put ice on again this morning, should get shower then elevated and ice again.

Posted by: Skip at August 01, 2021 05:02 PM (Cxk7w)

274 Weasel. large is if you add a piece of garlic bread.

Posted by: Ben Had at August 01, 2021 05:02 PM (4qxS7)

275 lol Ben Had, that's an option. These plants are huge and will continue to grow even after chopping a lot of it off.

Posted by: Jewells45 at August 01, 2021 05:02 PM (nxdel)

276 How has a chunky but strong woman suffered under the U.S. flag.

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:03 PM (cSyAR)

277 Honking big chicken breast for the Mrs. tonight. Probably big enough for several days. Double cut pork chop for me. First toddy at 5:01. 17:01 for you military types.

Posted by: Javems at August 01, 2021 05:03 PM (8SSHh)

278 watching Animal House on Sundance....couldn't make this movie now a days LOL

Posted by: Nevergiveup at August 01, 2021 05:03 PM (Irn0L)

279 most of those that I have heard of that feel "dirty" have it confused with "satisfied"

Posted by: confederatefifth at August 01, 2021 05:03 PM (mOAwy)

280 qdpsteve

I left out the question mark on my first sentence. That made the tone less light. OK, I'm over it.

Those responsible have been sacked.

Posted by: NaCly Dog (u82oZ) at August 01, 2021 05:03 PM (u82oZ)

281 How has a chunky but strong woman suffered under the U.S. flag.
Posted by: Brother Northernlurker just another guy at August 01, 2021 05:03 PM (cSyAR)



Sure as hell has never missed a meal

Posted by: Nevergiveup at August 01, 2021 05:04 PM (Irn0L)

282 Ben Had

♩ ♪ ♫ Good afternoon! ♩ ♫ ♬

🥃
🥃
🥃

Posted by: NaCly Dog (u82oZ) at August 01, 2021 05:04 PM (u82oZ)

283 274 Weasel. large is if you add a piece of garlic bread.
Posted by: Ben Had at August 01, 2021 05:02 PM (4qxS7)
---
Don't want to make a spectacle of myself.

Posted by: Weasel at August 01, 2021 05:04 PM (MVjcR)

284 Weasel for the win.

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

285 Posted by: Diogenes at August 01, 2021 04:54 PM (axyOa)

phrasing. dammit.
Posted by: Jak Sucio at August 01, 2021 05:01 PM (jvt6t)


Okra.
Not what youre thinking.

Posted by: Diogenes at August 01, 2021 05:05 PM (axyOa)

286 249 Brussel sprouts are always good roasted. Little bacon, a little olive oil and good fresh garlic. Can't be beat.
Posted by: Jak Sucio at August 01, 2021 04:53 PM (jvt6t)

I halve my sprouts and then steam them

then a suate with pancetta, butter EVOO, shallot , garlic, red pepper flakes, s &p and a tbsp of sugar

Then and only then they go onto a cookie sheet and roasted at 450

topped with parm and served

they aint bad

Posted by: REDACTED at August 01, 2021 05:05 PM (YK4Qh)

287 There are no overage women.

Posted by: Javems at August 01, 2021 05:06 PM (8SSHh)

288 What exactly does overage mean?

Posted by: SMH at August 01, 2021 05:06 PM (+tqLU)

289 What exactly does overage mean?
Posted by: SMH at August 01, 2021 05:06 PM (+tqLU)



Dead?

Posted by: Nevergiveup at August 01, 2021 05:07 PM (Irn0L)

290 Her hamburger buns are superb too. She uses a mix of brown and white wheat, gets that light crust but soft interior. No need to go bunless around here.

Then we are roasting some onions from the farmers market for soup.

Posted by: San Franpsycho at August 01, 2021 05:07 PM (EZebt)

291 What exactly does overage mean?
Posted by: SMH at August 01, 2021 05:06 PM (+tqLU)




dusty

Posted by: confederatefifth at August 01, 2021 05:08 PM (mOAwy)

292 Redacted. Any food that needs that much processing to taste good is not for my house. However, I'd certainly eat the Brussel Sprouts if ever I was a guest at your place.

Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:08 PM (Aashi)

293 lol c5

Posted by: SMH at August 01, 2021 05:09 PM (+tqLU)

294 https://tinyurl.com/vtjup6sx
20 Best Tweets from Bad Blue

Some funny stuff today

Posted by: Skip at August 01, 2021 05:09 PM (Cxk7w)

295 Woman shot-putters are known for their mass of fast-twitch muscles. And anger management issues.
Posted by: NaCly Dog
--------

Cosmic intersection. The segment of a Ruth Rendell book I was reading last night mentions that very fact.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:10 PM (9Fwwf)

296 smh!

Posted by: confederatefifth at August 01, 2021 05:10 PM (mOAwy)

297 292 Redacted. Any food that needs that much processing to taste good is not for my house. However, I'd certainly eat the Brussel Sprouts if ever I was a guest at your place.
Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:08 PM (Aashi)

I've been sweet talked before but wow

Posted by: REDACTED at August 01, 2021 05:10 PM (YK4Qh)

298 Did y'all know that short people are at a higher risk for the kung flu?

Posted by: SMH at August 01, 2021 05:10 PM (+tqLU)

299 I read that as coverage.

Posted by: Mr Aspirin Factory at August 01, 2021 05:10 PM (17Tbp)

300 Did y'all know that short people are at a higher risk for the kung flu?
Posted by: S


they got no reasn to live, so

Posted by: confederatefifth at August 01, 2021 05:10 PM (mOAwy)

301 249 Brussels sprouts are always good composted

FIFY Jay

Posted by: Skip at August 01, 2021 05:10 PM (Cxk7w)

302 Won't swell, won't tell and grateful as hell.

Posted by: Sexy Man at August 01, 2021 05:11 PM (VHYMM)

303 298 Did y'all know that short people are at a higher risk for the kung flu?
Posted by: SMH at August 01, 2021 05:10 PM (+tqLU)

info gleaned from fart study

Posted by: REDACTED at August 01, 2021 05:11 PM (YK4Qh)

304 I'm looking forward to getting the mesquite flour crop in and sending some on to you bread makers.

Posted by: Ben Had at August 01, 2021 05:11 PM (4qxS7)

305 gotta sous vide that shit

Posted by: ghost of hallelujah at August 01, 2021 05:11 PM (sJHOI)

306 Bad guy on Columbo tonight has an E-Type coupe. Those were ugly.

Posted by: f'd at August 01, 2021 05:11 PM (Tnijr)

307 sorry, busy afternoon

Posted by: ghost of hallelujah at August 01, 2021 05:12 PM (sJHOI)

308 Did y'all know that short people are at a higher risk for the kung flu?[i/]

I guess that explains why hubby got it lol!

Posted by: Jewells45 at August 01, 2021 05:12 PM (nxdel)

309 The risk of catching COVID-19 could be greater among short people because of how the droplets fall, researchers have claimed.

https://tinyurl.com/bwv4kk74

Posted by: SMH at August 01, 2021 05:12 PM (+tqLU)

310 damn Jewells.. massive fail there.

Posted by: Jewells45 at August 01, 2021 05:13 PM (nxdel)

311 "Did y'all know that short people are at a higher risk for the kung flu?
Posted by: SMH"

They have low resistance?

Posted by: f'd at August 01, 2021 05:13 PM (Tnijr)

312 288 What exactly does overage mean?
Posted by: SMH at August 01, 2021 05:06 PM (+tqLU)

Rejects

Posted by: Zombie Epstein at August 01, 2021 05:13 PM (2DOZq)

313 LOL jewells!

And don't forget, if you speak English, higher risk.

Posted by: SMH at August 01, 2021 05:13 PM (+tqLU)

314 Did y'all know that short people are at a higher risk for the kung flu?
Posted by: SMH at August 01, 2021 05:10 PM (+tqLU

They got no reason

Posted by: Zombie Epstein at August 01, 2021 05:15 PM (2DOZq)

315 The risk of catching COVID-19 could be greater among short people because of how the droplets fall, researchers have claimed.
------

Perhaps Weasel will discuss droplet trajectory. Drop, drift, etc.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:15 PM (vOGqy)

316 I am eating a lot of tomatoes lately.

Posted by: Nevergiveup at August 01, 2021 05:15 PM (Irn0L)

317 Well that cures that. I'm not getting off my high horse.

Posted by: Ben Had at August 01, 2021 05:16 PM (4qxS7)

318 I find it hard to believe that "dirty" is an emotion you have the ability to experience.

Posted by: confederatefifth at August 01, 2021 05:01 PM (mOAwy)

There is something clean and pure and simple about a good American burger. Thus, the lack of a good American burger means that one is dirty.

Simple!

Posted by: CharlieBrown'sDildo at August 01, 2021 05:16 PM (Q9lwr)

319 Why Speaking English May Spread More Coronavirus Than Some Other Languages

https://tinyurl.com/k7fpypv4

Posted by: SMH at August 01, 2021 05:17 PM (+tqLU)

320 The wife of Evander Kane of the Anaheim Ducks has accused him of gambling on his own games

That's one pissed off wife or ex wife

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:17 PM (cSyAR)

321 After church Mrs E. and I went to a bbq place not visited by us aforetimes. Whoa Mama! Not the name, which is Brisket Love. We had pork ribs, brisket, German potato salad, pecancobbler, and of course more potatoes mashed. Plates come with pickles and the mildest white onions we ever had, not Noonday or Vidalia, but something else. The pork ribs were some of the best we ever had and the brisket was pretty good too. We made a food target out of this place.

Posted by: Eromero at August 01, 2021 05:17 PM (0OP+5)

322 Watching a French comedy called A Very Secret Service
Set in the 60s, it's pretty funny so far

Posted by: vmom stabby stabby stabby stabamillion at August 01, 2021 05:18 PM (oEn12)

323 Aside from mashed potatoes, hamburgers and hotdogs are my comfort food

Posted by: Nevergiveup at August 01, 2021 05:18 PM (Irn0L)

324 High horses prefer gravity bongs.

Posted by: Mr Aspirin Factory at August 01, 2021 05:19 PM (17Tbp)

325 Always ready to try something new, I bought a box of 'chicken burgers'. Best money can buy it says on the box. Ugh, I tried one fried and now have a box of 11 that will go to waste. Meatless it said, God knows what they are made of, even after reading all the labels. Just a warning, they are not for you, no way. Maybe Solvent Green?

Posted by: Colin at August 01, 2021 05:19 PM (J2Dcb)

326 Skip, Imma sorta partial to my congress critter so far. Still skeptical. Boebert.

Posted by: Infidel at August 01, 2021 05:19 PM (VDqwV)

327 Wait...wut?

Meatless chicken burgers?

Posted by: SMH at August 01, 2021 05:20 PM (+tqLU)

328 That just sounds gross.

Posted by: SMH at August 01, 2021 05:20 PM (+tqLU)

329 Colin, any nearby roads got potholes that need filling?

Posted by: qdpsteve at August 01, 2021 05:20 PM (L2ZTs)

330 I'm watching some music videos on VH 1 so I'm not completely clueless of what the youts are listening to today.

They all sound the same because they are all using the same voice modulation.

Posted by: Just a side note at August 01, 2021 05:20 PM (2DOZq)

331 I like to think of the chunk of suet they throw into the mix whem I'm having a burger

very white

Posted by: REDACTED at August 01, 2021 05:21 PM (YK4Qh)

332 Watching a French comedy called A Very Secret Service

Set in the 60s, it's pretty funny so far



Posted by: vmom stabby stabby stabby stabamillion
If only MST3K was still around.

Posted by: Colin at August 01, 2021 05:21 PM (J2Dcb)

333 I'm proud to be clueless to what the dimbulb yoots are listening to.

Posted by: SMH at August 01, 2021 05:21 PM (+tqLU)

334 "Meatless chicken burgers?"

Do feet count as meat?

Posted by: f'd at August 01, 2021 05:21 PM (Tnijr)

335 GREAT thread, CBD! I like burgers just like you do (smashed with American cheese).Sans, bun.

And I won one of Blake's beautiful cutting boards at the NOVAMOME. It's an heirloom piece.

Posted by: Ladyl at August 01, 2021 05:21 PM (+4oV5)

336 The wife of Evander Kane of the Anaheim Ducks has accused him of gambling on his own games

That's one pissed off wife or ex wife
Posted by: Brother Northernlurker just another guy at August 01, 2021 05:17 PM (cSyAR)


He left her pregnant and penniless in Europe.

Posted by: Mr Aspirin Factory at August 01, 2021 05:22 PM (17Tbp)

337 Colin, set the rest out by the curb. Someone will pick them up.

Posted by: Ben Had at August 01, 2021 05:22 PM (4qxS7)

338 If you're making burgers with lean beef, can mixing the hamburger pre-cook with some butter help?

Posted by: qdpsteve at August 01, 2021 05:22 PM (L2ZTs)

339 He left her pregnant and penniless in Europe.
Posted by: Mr Aspirin Factory at August 01, 2021 05:22 PM (17Tbp)


Like the Nazis did in WW2?

Posted by: Nevergiveup at August 01, 2021 05:22 PM (Irn0L)

340 He left her pregnant and penniless in Europe.
___

And he gambled their house away.

I'd be kinda pissed off also.

Posted by: SMH at August 01, 2021 05:22 PM (+tqLU)

341 He left her pregnant and penniless in Europe.
___

And he gambled their house away.

I'd be kinda pissed off also.
Posted by: SMH at August 01, 2021 05:22 PM (+tqLU)

(Jump to top of page)

Understandable.

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:23 PM (cSyAR)

342 Watching a French comedy called A Very Secret Service <<<
Vmom, it is hilarious all the way through.

Posted by: Guy Mohawk at August 01, 2021 05:23 PM (r+sAi)

343 339 He left her pregnant and penniless in Europe.
Posted by: Mr Aspirin Factory at August 01, 2021 05:22 PM (17Tbp)


there are always 2 sides to a story

Posted by: REDACTED at August 01, 2021 05:24 PM (YK4Qh)

344 {{{Ben Had}}}

Is it time to mail out the check? I need a full name and address!!!

Posted by: Ladyl at August 01, 2021 05:24 PM (+4oV5)

345 Ina mixes hers with olive oil

Posted by: Javems at August 01, 2021 05:24 PM (8SSHh)

346 Javems, hmmm thanks

Posted by: qdpsteve at August 01, 2021 05:24 PM (L2ZTs)

347 Livin' large tonight. SpagettiO's AND Meatballs!
Posted by: Weasel at August 01, 2021 05:01 PM (MVjcR)

--------

IMO, Chef Boyardee's best work was in the early years when he was still a struggling trademark property. Back then he and Uncle Ben shared a flat overlooking an adult bookstore in Baltimore. Sometimes Betty Crocker would come by to entertain.

Posted by: Cicero (@cicero43) at August 01, 2021 05:24 PM (VxC1e)

348 339 He left her pregnant and penniless in Europe.
Posted by: Mr Aspirin Factory at August 01, 2021 05:22 PM (17Tbp)


there are always 2 sides to a story
Posted by: REDACTED at August 01, 2021 05:24 PM (YK4Qh)

I forgot the supposedly part.

Posted by: Mr Aspirin Factory at August 01, 2021 05:25 PM (17Tbp)

349 "Up until now the prospect of a spitty talker might be disgusting, but we never considered that it could put us at risk for a deadly disease. "


Oh how did mankind survive before this enlightenment?

Posted by: f'd at August 01, 2021 05:26 PM (Tnijr)

350 He left her pregnant and penniless in Europe.
Posted by: Mr Aspirin Factory at August 01, 2021 05:22 PM (17Tbp)

She should have been putting some of those pennies aside when she was with him. I'm sure she was living the high life for a bit. Don't trust the bad boys. They're bad.

Posted by: Just a side note at August 01, 2021 05:26 PM (2DOZq)

351 Ladyl, I thought I had sent it to you just before the NoVaMoMe. Probably my email's fault. May I give you a call now.

Posted by: Ben Had at August 01, 2021 05:27 PM (4qxS7)

352 Why Speaking English May Spread More Coronavirus Than Some Other Languages
----------

Unless you lisp! In which case it is okay.

Posted by: Anthony Fauci at August 01, 2021 05:28 PM (l0Lgi)

353 Everyone will have to wear masks forever because of T, P, and K.

Posted by: f'd at August 01, 2021 05:29 PM (Tnijr)

354 Seafood Sunday here at the jersey shore.
Tuna kabobs, grilled monkfish and broiled scallops.

Sinatra channel on Pandora whether my neighbors like it or not.

Posted by: BluesFish at August 01, 2021 05:30 PM (kPJ/p)

355 If you're making burgers with lean beef, can mixing the hamburger pre-cook with some butter help?

Posted by: qdpsteve at August 01, 2021 05:22 PM (L2ZTs)

Yup. Freeze the butter then grate it into the mix so it is nice and even.

Posted by: CharlieBrown'sDildo at August 01, 2021 05:30 PM (Q9lwr)

356 Yes, Ben Had!!!

Posted by: Ladyl at August 01, 2021 05:30 PM (+4oV5)

357 Biden slurs his words, he must be one of those super spreaders. Stay out of the Oval Office.

Why Speaking English May Spread More Coronavirus Than Some Other Languages

Posted by: Colin at August 01, 2021 05:30 PM (J2Dcb)

358 Had some burgers at a place in Oregon last weekend that makes "brioche" buns. Perhaps the name says this already, but they were light, airy buns that had been fried in butter. So good...

Posted by: t-bird at August 01, 2021 05:30 PM (9Fwwf)

359 Why Speaking English May Spread More Coronavirus Than Some Other Languages

Fuck off Fauci is English.

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:31 PM (cSyAR)

360 I'm back
As a purveyor of modern music, I think bands start getting the same sound each band does sound different.

Posted by: Skip at August 01, 2021 05:31 PM (Cxk7w)

361 I won one of Blake's beautiful cutting boards at the NOVAMOME. It's an heirloom piece.

Posted by: Ladyl at August 01, 2021 05:21 PM (+4oV5)

What to do? It's beautiful, but it's also meant to be used!

Posted by: CharlieBrown'sDildo at August 01, 2021 05:31 PM (Q9lwr)

362 CBD, thanks!

Posted by: qdpsteve at August 01, 2021 05:31 PM (L2ZTs)

363
He left her pregnant and penniless in Europe.
Posted by: Mr Aspirin Factory
-------

Ah. The Hunter Biden 'Arkansas Gambit'.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:32 PM (pbStR)

364 305 gotta sous vide that shit
Posted by: ghost of hallelujah at

It's about time!

Posted by: nurse ratched at August 01, 2021 05:32 PM (U2p+3)

Posted by: Eromero at August 01, 2021 05:32 PM (0OP+5)

366 There is a King Soopers in a newly developed area nearish to me. I've been there twice. Nice produce selection but the 2nd time I was there I wanted to buy some cream. I did find some, but had to search it out, they had a huge wall of faux meat products in the way. I decided that store is not for me. Plus the my pillow thing, this was one of those super-stores with clothing and crap in addition to actual food. If I want to eat soy or whatever its not going to be in the from of some fake meat product.

Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:35 PM (Aashi)

367 Finally released from Covid quarantine today. Trying to decide whether to go out to a local place for a burger or stay home and hope it doesn't rain while I attempt to burn some brats on the grill.

Posted by: Blanco Basura -(SchxB)- moronhorde.com. Not insurgents, counterrevolutionaries. at August 01, 2021 05:36 PM (SchxB)

368 Cantaloupe and a big nectarine for supper, I just wish I had hidden some vodka around here somewhere. From myself.

Posted by: Eromero at August 01, 2021 05:38 PM (0OP+5)

369 Yup. Freeze the butter then grate it into the mix so it is nice and even.
----------
That sounds good. I'll be trying that, thanks.

Posted by: dartist at August 01, 2021 05:40 PM (+ya+t)

370 >>>Aside from mashed potatoes, hamburgers and hotdogs are my comfort food>
>You don't have to pay the king's prices to live like a king. I kinda like the chicken fried steak in there with the mashed potatoes and gravy to break up the monarchy. Malarkey? Monotony?

Posted by: Dr. Bone at August 01, 2021 05:41 PM (bCkNL)

371 368: You can keep your mansard, but only because you described that awesome bbq lunch/dinner you had earlier today

Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:41 PM (Aashi)

372 If you follow #5 Twitter thread on Bad Blue its worth the look

Posted by: Skip at August 01, 2021 05:41 PM (Cxk7w)

373 Why Speaking English May Spread More Coronavirus Than Some Other Languages

Fuck off Fauci is English.
Posted by: Brother Northernlurker just another guy at August 01, 2021 05:31 PM (cSyAR)

Rilly? Rilly?

Anybody ever had a conversation with an Arab? Had a good friend who was in the Army. Spittle flying everywhere. And this was while talking about what he had for lunch. Really good guy, though.

Posted by: Pugsly Mahonowitz at August 01, 2021 05:42 PM (x8Wzq)

374 You don't have to pay the king's prices to live like a king. I kinda like the chicken fried steak in there with the mashed potatoes and gravy to break up the monarchy. Malarkey? Monotony?
Posted by: Dr. Bone at August 01, 2021 05:41 PM (bCkNL)



Hey I would not kick that chicken fried steak out of bed either LOL

Posted by: Nevergiveup at August 01, 2021 05:42 PM (Irn0L)

375 Anybody ever had a conversation with an Arab? Had a good friend who was in the Army. Spittle flying everywhere. And this was while talking about what he had for lunch. Really good guy, though.
Posted by: Pugsly Mahonowitz at August 01, 2021 05:42 PM (x8Wzq)

Don't deny people in every language use it.

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:43 PM (cSyAR)

376 Trying to get a Yorkie to take 3 medicines, 3 times a day is proving very challenging. If I hide the 3 pieces of pills in we food and surround it with some good meat, he sniffs it and walks away. I'm now pulverizing the pills with a mortar and pestle then mixing it into wet food with bits of either lunch meat or hot dog pieces in the mixture.

Even that is proving difficult. I'm lucky if I get the meds into him twice a day...forget 3 times!

Posted by: Tami at August 01, 2021 05:43 PM (cF8AT)

377 Why Speaking English May Spread More Coronavirus Than Some Other Languages

But Second Amendment is like immune system. We just want to help fortify you immune system!

Posted by: Dr Fao Chee Min at August 01, 2021 05:44 PM (xU4DH)

378 Tami,

Mine like pills in cream cheese.

Posted by: Notsothoreau - look forward at August 01, 2021 05:45 PM (5HBd1)

379 "Why Speaking English May Spread More Coronavirus Than Some Other Languages"

COVID Demands More Whites Be Thrown Into Volcano

Posted by: Hoyt's Paid Turkish Provocateur at August 01, 2021 05:45 PM (49Exr)

380 FDA Signals It Will Expedite Full-Approval Process for COVID Vaccines

https://tinyurl.com/yxe2cw5t

Posted by: SMH at August 01, 2021 05:46 PM (+tqLU)

381 Yeah, but he abandoned her in Europe. So it's a classy, sophisticated abandonment.

Posted by: bear with asymmetrical balls at August 01, 2021 05:46 PM (QU5/8)

382 quick tip,

if you buy green bananas and need to have ripe bananas in the morning, an overnight in a 90 degree car is all they need

Posted by: confederatefifth at August 01, 2021 05:47 PM (mOAwy)

383 Even that is proving difficult. I'm lucky if I get the meds into him twice a day...forget 3 times!
-----------
Not sure it's considered bad but my ma would blow pills into our dogs with a straw.

Posted by: dartist at August 01, 2021 05:47 PM (+ya+t)

384 Samshurger recipe.
1 - Slice onion razor thin.
2 - Heat griddle/cast iron pan to high heat
3 - Press 8-oz patty as thin as possible BEFORE placing on heat4 - Sear burger a few minutes
5 - place mound of onions on griddle6 - Flip burger onto onions, place slice of white cheddar cheese on top
7 - Cook < 2 minutes8 - Slip into bun
This is the way

Posted by: butch at August 01, 2021 05:47 PM (cHvOo)

385 so humid here today a guy in his car to my right at a stop light drown just sitting there

Posted by: confederatefifth at August 01, 2021 05:48 PM (mOAwy)

386 Tami, have you tried wrapping the pills in american cheese? I don't know if it would work with a fussy little dog, but it works well with big dogs that barely chew treats. Else I suppose you could handle it like pilling a cat. Wrap him in a towel, chuck the pill in mouth and syringe some water to make him swallow.

Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:48 PM (Aashi)

387 Tami, our dogs would eat anything wrapped in liverwurst.

Posted by: Wenda at August 01, 2021 05:48 PM (ysRIx)

388 Best hamburger I ever ate? Used to be a place called Bud's Broiler Burger in the New Orleans area. Damn, those were good burgers. Hard to finish: the bun usually disintegrated from all the meat juice before you could eat it all. And if you got their chili-cheese-and-onion burger just give up and use a knife and fork. The brand keeps going out of business because people are idiots who like McDonalds but getting revived by undercapitalized dreamers with fond memories.

Posted by: Trimegistus at August 01, 2021 05:49 PM (QZxDR)

389 Used to love a Lums Chili Cheese Dog in College

Posted by: Nevergiveup at August 01, 2021 05:50 PM (Irn0L)

390 FDA Signals It Will Expedite Full-Approval Process for COVID Vaccines
https://tinyurl.com/yxe2cw5t


The conspiracy theory about these "vaccines" being depopulation shots gains a bit more credence.

Posted by: Blanco Basura -(SchxB)- moronhorde.com. Not insurgents, counterrevolutionaries. at August 01, 2021 05:50 PM (SchxB)

391 Expedite Full-Approval Process for COVID Vaccines
https://tinyurl.com/yxe2cw5t

The conspiracy theory about these "vaccines" being depopulation shots gains a bit more credence.
Posted by: Blanco Basura -(SchxB)- m


that's not gonna work either

Posted by: confederatefifth at August 01, 2021 05:51 PM (mOAwy)

392 Even that is proving difficult. I'm lucky if I get the meds into him twice a day...forget 3 times!
Posted by: Tami
------

Is the medication available as a liquid solution or suspension? I am giving Mike Hammer's Cat two oral meds a day using a syringe to squirt it down the throat. He hates it, I feel like like an ogre torturing an aged cat, but he is a master at rejecting pills/tablets.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:51 PM (vOGqy)

393 Unbelievable. My mom is in a rehab hospital after being transferred there from the ER for a continuing UTI on Tuesday. Yesterday she presented with nausea and running a fever. She also has a cough though it's a wet cough. She has had the J&J vax in March. I asked the nurse if they've tested her for Covid and she said they haven't and will have to get with doctor who is aware of her latest symptoms. They test every one and their dog but they are in no rush to test my mom , who likely was in close proximity to Covid people when she was in the ER lobby for 4 hours.

Posted by: Just a side note at August 01, 2021 05:52 PM (2DOZq)

394 qdpsteve - By the 80% burger; it's cheaper. Also, after removing the burger from the grill and letting it set (you are doing that, aren't you?), place a pat of butter on it to melt.

You can do the same with a steak; increase butter as you see fit.

Always trust a fat guy for food advice.

Posted by: butch at August 01, 2021 05:52 PM (cHvOo)

395 I forgot to mention that the meds are for inflammation of his gums (stomatitis) and he's had a shit ton of teeth removed. I have to find things that are easy for him to get in his mouth and gum.

Posted by: Tami at August 01, 2021 05:52 PM (cF8AT)

396 Used to love a Lums Chili Cheese Dog in College
Posted by: Nevergiveup
-----

Steamed in beer?

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:53 PM (vOGqy)

397 Used to love a Lums Chili Cheese Dog in College

Low quality quick fix for chili dog cravings, 4 of Weinershnitzel's chili cheese dogs. You'll either walk away satisfied or never wanting another chili dog again.

Posted by: Blanco Basura -(SchxB)- moronhorde.com. Not insurgents, counterrevolutionaries. at August 01, 2021 05:53 PM (SchxB)

398 Is the medication available as a liquid solution or suspension? I am giving Mike Hammer's Cat two oral meds a day using a syringe to squirt it down the throat. He hates it, I feel like like an ogre torturing an aged cat, but he is a master at rejecting pills/tablets.
Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:51 PM (vOGqy)

Yeah pills were always an issue with our cats, but my wife and I are pros at squirting liquid meds down their little throats. It is a 2 man job

Posted by: Nevergiveup at August 01, 2021 05:53 PM (Irn0L)

399 I don't deny people in every language group are familiar with the f bomb

Posted by: Brother Northernlurker just another guy at August 01, 2021 05:53 PM (cSyAR)

400 FDA Signals It Will Expedite Full-Approval Process for COVID Vaccines

Still not gonna work.

Posted by: Infidel at August 01, 2021 05:54 PM (VDqwV)

401 OT:A few weeks ago someone posted a link to a covid card. I copied the link (see below) but there is now a passwords required that I don't remember. Anyone know the password?

https://tinyurl.com/36fxfcfe
Covid card

Posted by: tbodie at August 01, 2021 05:54 PM (HXx+D)

402 but my wife and I are pros at squirting liquid meds down their little throats. It is a 2 man job
Posted by: Nevergiveup
-------

[looks askance at NGU]

Uh..., I knew the Nav was getting liberal, but...

;-)

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:56 PM (vOGqy)

403 (XApGT)

Troll socking qdp.

Posted by: SMH at August 01, 2021 05:57 PM (+tqLU)

404 Is the medication available as a liquid solution or suspension? I am giving Mike Hammer's Cat two oral meds a day using a syringe to squirt it down the throat. He hates it, I feel like like an ogre torturing an aged cat, but he is a master at rejecting pills/tablets.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:51 PM (vOGqy)

The problem with liquids is his gums and very inflamed and swollen so holding his mouth to get the liquids down would be extremely painful for him. He HATES to have his face touched on a good day.

Posted by: Tami at August 01, 2021 05:57 PM (cF8AT)

405 (XApGT)

Troll socking qdp.
Posted by: SMH
-----

Yep.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:58 PM (AytXr)

406 On Saturday, I had a cornbeef sandwich at Primanti Brothers in Grove City PA. It's corn beef, cheese, fries, cole slaw, and tomato's all inside a couple of slices of Italian bread. Had IC Light for desert. A fine W. PA lunch!

Posted by: Puddleglum, golfing in Amish Country at August 01, 2021 05:58 PM (LUyqH)

407 Posted by: at August 01, 2021 05:55 PM (XApGT)

Go sock someone else you pus filled cock licker.

Posted by: Just a side note at August 01, 2021 05:58 PM (2DOZq)

408 Tami, Try putting the pulverized pills in meat baby food.

Posted by: Mrs. JTB at August 01, 2021 05:58 PM (7EjX1)

409 Just a side note - They don't want to know, pray or recovery

Posted by: Skip at August 01, 2021 05:59 PM (Cxk7w)

410
The problem with liquids is his gums and very inflamed and swollen so holding his mouth to get the liquids down would be extremely painful for him. He HATES to have his face touched on a good day.
Posted by: Tami
-------

I'll not start crying in my beer about our two little animals, but dealing with aged pets is hard on the heart.

Posted by: Mike Hammer, etc., etc. at August 01, 2021 05:59 PM (AytXr)

411 386 Tami, have you tried wrapping the pills in american cheese? I don't know if it would work with a fussy little dog, but it works well with big dogs that barely chew treats. Else I suppose you could handle it like pilling a cat. Wrap him in a towel, chuck the pill in mouth and syringe some water to make him swallow.
Posted by: PaleRider is simply Irredeemable at August 01, 2021 05:48 PM (Aashi)

387 Tami, our dogs would eat anything wrapped in liverwurst.
Posted by: Wenda at August 01, 2021 05:48 PM (ysRIx)

Yeah big dogs are no problem to get meds into. One of my big dogs keeps finding a way to get to little dog's food/meds that he doesn't finish. She's probably consumed more meds than he has...but she's 10 x his weight so I don't think the dosage will hurt her.

Posted by: Tami at August 01, 2021 06:00 PM (cF8AT)

412 butch, thanks!
SMH and Mike, thanks for the heads up!

Posted by: qdpsteve at August 01, 2021 06:00 PM (L2ZTs)

413 Excuse me?
Posted by: CharlieBrown'sDildo at August 01, 2021 05:59 PM (Q9lwr)

Troll socking.

Posted by: Just a side note at August 01, 2021 06:00 PM (2DOZq)

414 Food or bad tools...
It's the grill, stainless all over except for the bottom that's rotted out.

Posted by: sTevo at August 01, 2021 06:00 PM (J4z6F)

415 Lemme change my hash so y'all can tell when it's really me.

Posted by: qdpsteve (L2ZTs) at August 01, 2021 06:00 PM (L2ZTs)

416 Troll socking.

Socking a regular, IIRC that's an instaban.

Posted by: Blanco Basura -(SchxB)- moronhorde.com. Not insurgents, counterrevolutionaries. at August 01, 2021 06:01 PM (SchxB)

417 Here let me prove it's really me:
Pantyhose! Chicago dogs! Mila Kunis!
:-)

Posted by: qdpsteve (L2ZTs) at August 01, 2021 06:01 PM (L2ZTs)

418 Did CBD just ban hisself and the troll, or have I had too much to drink?

Posted by: Infidel at August 01, 2021 06:01 PM (VDqwV)

419 Blanco Basura @ m397- Chilidogs X 4. When I was 15 and showing hogs at the S.C. State Fair there were always hotdogs and such close to the showring/barn. I think the price was 3 for a dollar and you could put away six easy. Sonic is kinda close but good and cheap increases the flavor or something.

Posted by: Eromero at August 01, 2021 06:02 PM (0OP+5)

420 After action report: steaming lobsters made them nice and tender -- but the damned things were STILL full of water after cooking! Where does it come from?

Posted by: Trimegistus at August 01, 2021 06:02 PM (QZxDR)

421
Posted by: Ladyl at August 01, 2021 05:21 PM (+4oV5)

What to do? It's beautiful, but it's also meant to be used!
Posted by: CharlieBrown'sDildo at August 01, 2021 05:31 PM (Q9lwr)

I'm going to use it for cheese boards at parties!

Posted by: Ladyl at August 01, 2021 06:02 PM (+4oV5)

422 Gunz noodz.

Posted by: Oddbob at August 01, 2021 06:02 PM (nfrXX)

423 Gubs.

Posted by: G'rump928(c) at August 01, 2021 06:02 PM (yQpMk)

424 Did CBD just ban hisself and the troll, or have I had too much to drink?
Posted by: Infidel
___

LOL

Posted by: SMH at August 01, 2021 06:03 PM (+tqLU)

425 Posted by: Just a side note at August 01, 2021 06:00 PM (2DOZq)

And banned.

It's our regular tedious sock from Los Angeles. T-Mobile cellular.

Posted by: CharlieBrown'sDildo at August 01, 2021 06:03 PM (Q9lwr)

426 Sonic is kinda close but good and cheap increases the flavor or something.

Cheap is always kinda tasty for some reason. But when someone else pays the bill I find that the food just tastes better somehow.

Posted by: Blanco Basura -(SchxB)- moronhorde.com. Not insurgents, counterrevolutionaries. at August 01, 2021 06:03 PM (SchxB)

427 The prosecco was good, too, which means I'm now pretty drunk.

Posted by: Trimegistus at August 01, 2021 06:03 PM (QZxDR)

428
Avocados sans thumbprints

-----

No! I gots to test them all.

Posted by: Weird Old Lady in Produce Aisle at August 01, 2021 06:03 PM (2iDSr)

429 Did CBD just ban hisself and the troll, or have I had too much to drink?

Posted by: Infidel at August 01, 2021 06:01 PM (VDqwV)

Maybe...and!

Posted by: CharlieBrown'sDildo at August 01, 2021 06:04 PM (Q9lwr)

430 Here let me prove it's really me:
Pantyhose! Chicago dogs! Mila Kunis!
:-)
--------
Who won the 2005 World Series? Is the Statue of Liberty kaput?

Posted by: dartist (+ya+t) at August 01, 2021 06:04 PM (+ya+t)

431 CBD, thanks as always for (a) the food thread and (b) help with the troll.

Posted by: qdpsteve (L2ZTs) at August 01, 2021 06:04 PM (L2ZTs)

432 dartist, let me check Quora and get back to you! ;-)

Posted by: qdpsteve (L2ZTs) at August 01, 2021 06:05 PM (L2ZTs)

433 Lol, steve

Posted by: dartist (+ya+t) at August 01, 2021 06:07 PM (+ya+t)

434 >>> 141 I'm looking for a good pork loin recipe. I bought a huge pork loin and cut in 1/3's for the freezer (vacuum sealed) because it was on sale in the spring.

Now I wonder how to cook it.
Posted by: Infidel at August 01, 2021 04:05 PM (VDqwV)

Ben Had's pork loin turned out very tasty.

Since I don't see it (yet?), there's also a crockpot pork loin recipe in "The" cookbook from cfo mom which I enjoyed.

Posted by: Helena Handbasket at August 01, 2021 06:10 PM (ACi07)

435 Good evening, morons. Yeah, in lowercase.

Posted by: SMH at August 01, 2021 06:13 PM (1VvJB)

436 The sock troll is gone. Finally. Thank you, ace.

Posted by: Just a side note at August 01, 2021 06:16 PM (IHH55)

437 For the guy who asked for the fake covid card password.
It's COVID.

The dumbass censor deleted the answer to your question.

Posted by: Just a side note at August 01, 2021 06:20 PM (zEIsv)

438 Speaking of pork loin ruasrs, that's what we are having tonight. Just salt, pepper and garlic powder, place on the grill. Tasty.

Posted by: Farmer at August 01, 2021 07:36 PM (55Qr6)

439 LMAO, can't see here...that's roasts not ruasrs.

Posted by: Farmer at August 01, 2021 07:38 PM (55Qr6)

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